GE JB552G Use and Care Manual

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Page 1

How to get the best from

Energy-saving Tips Features Surface cooking Minute/Second Timer Oven cooking How to operate the

self-cleaning oven Questions?

Usethe Problem

Solver

p26

p5 p6

p14 p15

p22

Use

and Care of

model

JB552G

Your Direct Line to General The GE Answer

Centef 800.626.2000

GENERAL

Electric

ELECTRIC

—

Page 2

Help us

Contents

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

Safety Instructions . .........3,4

Energy-Saving Tips . . . ........5

Features ofYourRange .. ......6

SurfaceCooking . . . . ., .....7-10

HomeCanningTips . . . .......11

Surface CookingGuide .. ..12,13

Minute/Second Timer

andClock . . . . . . . . . .......14

UsingYourOven . . . . . .......15

Baking . . . . . . . . . . . . . .......16

BakingGuide . . . . . . . .

Roasting . . . . . . . . . . . . .......18

Roasting Guide. . . . . . . .......19

Broiling . . . . . . . . . . . . .......20

Broiling Guide . . . . . . . .......21

Operatingthe

cleaning oven . . . . . . . . ..22,23

CareandCleaning . . . . .......24

CleaningGuide . . . . . . .......25

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

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

Warranty .. .. .. ...

self-

....,..17

..BackCover

help you...

Before using your range, read this book carefully.

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

Keep it handy for answers to your questions.

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

Consumer Affairs General Electric Company Appliance Park

Louisville, KY 40225

Write down the model

and serial numbers.

You’ll find them on a label on the front of the range behind the storage drawer.

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:

If you received a damaged range...

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

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

Check the Problem Solver on

page 26. It lists causes of minor

operating problems that you can

correct yourself.

Model Number

Serial Number

Use these numbers in any correspondence or service calls

concerning your range.

—

Page 3

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

●

Nhen using electrical appliances,

basic safety precautions should be followed, including the following:

●

Use this appliance only for its

intended use as described in this

manual.

Be sure your appliance is

properly installed and grounded

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

●

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

other servicing should be referred to a qualified technician.

●

Before performing any

All

service, DISCONNECT THE RANGE POWER SUPPLY AT THE HOUSEHOLD

)I$J~~~ON

REMOVING THE FUSE OR SWITCHING OFF THE CIRCUIT BREAKER.

●

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 on any part of the appliance.

PANEL

alone—

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

CABINETS

ABOVE A RANGE OR ON THE BACKSPLASH OF A

RANGE-CHILDKEN

CLIMBING ON THE RANGE TO REACH ITEMS COULD BE SERIOUSLY

INJURED.

Never wear loose-fitting or hanging garments while using the appliance.

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

● Use only dry

moist or damp potholders on hot surfaces may result in burns from steam. Do not let potholders touch hot heating elements. Do not use a towel or other bulky cloth.

●

Never use your appliance for

Fiarnrnable

material

potholders—

warming or heating the room.

● Storage in or on

Flammable materials should not be stored in an oven or near surface units.

appliance—

●

Keep hood and grease filters

clean to maintain good venting

and to avoid grease fires.

● Do not

let

cooking grease or other flammable materials accumulate in or near the range.

●

Do not use water on grease fires. Never pick up a flaming pan. Smother flaming pan on surface unit by covering pan completely with well-fitting lid, cookie sheet or flat tray. Flaming grease outside a pan can be put out by covering with

baking soda or, if available, a multi-purpose dry chemical or foam.

● Do not touch heating

elements or interior surface of oven. These surfaces may be hot

enough to 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, follow

our directions exactly and always cook the meat to at least This assures that, in the remote

possibility that trichina may be present killed and the meat will be safe to eat.

the meat, it will be

1’70”F.

Page 4

IMPOKD$NT

SAFETY

Oven

●

Stand away

opening oven door. Hot air or steam which escapes can cause

burns to hands, face and/or eyes.

Don’t heat unopened food containers in the oven. Pressure could build up and the container could burst, causing an injury.

●

Keep oven vent ducts

unobstructed.

●

Keep oven free from grease

buildup.

Place oven shelf in desired position while oven is cool.

shelves must be handled when hot, do not let potholder contact

heating units in the oven.

● Pulling out shelf to the

shelf stop is a convenience in

lifting heavy foods. It is also a precaution against burns from touching door or oven walls.

● When using cooking or

roasting bags

the manufacturer’s directions.

Do not use your oven to dry

newspapers If overheated, they

can catch fire.

●

Don’t use aluminum foil anywhere in the oven except as described in this book. Misuse

could result in a fire hazard or damage to the range.

from range when

hot

surfaces of the

in oven,

INSTRUCTIONS

●

Clean only parts listed in this

Use and Care Book.

●

Before self-cleaning the oven, remove broiler pan and other utensils.

Surface Cooking Units

Use proper pan

appliance is equipped with one or more surface units of different size. Select utensils having flat bottoms large enough to cover the surface unit heating element. The use of undersized utensils will expose a portion of the heating element to direct contact and may result in ignition of clothing. Proper relationship of utensil to burner will also improve efficiency.

●

Never leave surface units unattended at high heat settings.

Boilover causes smoking and

greasy spillovers that may catch on fire.

●

Don’t assume that you know how to operate all parts of the

range. Some features may work

differently from those on your previous range.

Clean cooktop with caution.

If a wet sponge or cloth is used to wipe spills on a hot cooking area, be careful to avoid steam bum. Some cleansers can produce noxious fumes if applied to a hot

surface.

size—This

(continued)

To minimize burns,

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 utensil.

●

Keep an eye on foods being

fried at HIGH or MEDIUM

HIGH heats.

●

Use of decorative metal

covers on surface elements is

not recommended. If a covered

element is turned on, element burnout

When flaming foods under

could result.

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

flame.

●

Foods for frying should be as

dry as possible. Frost on frozen

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

●

Use little fat for effective

shalIow

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

●

or deep-fat frying.

a combination of oils or

fats will be used in frying,

together before heating, or as fats melt slowly.

Always heat fat slowly,

watch as it heats.

ignition

stir

and

Self-Cleaning Oven

●

not clean door gasket.

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

pafi

of the oven.

The

●

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 (See section on “Surface Cooking” for suggestions.)

in temperature.

● Use deep fat thermometer

whenever possible

overheating fat beyond the smoking point.

to prevent

SAVE THESE INSTRUCTIONS

Page 5

Installing

Your Range

Your range, like many other

household items, is heavy and can settle into soft floor coverings such as cushioned vinyl or carpeting. When moving the range .

on this type of flooring, use care, and it is recommended that these simple and inexpensive instructions be followed.

The

range

should be installed on a sheet material) as follows: When the

floor

the range,

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

plywood (or similar

covering ends at the front of

the area that the range

higher

Leveling the Range

Leveling screws are located on

each corner of the base of the range. Remove the bottom drawer and you can level the range on an uneven floor,

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

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

insert rollers at back of

Energy-Saving

l13ps

Surface Cooking

●

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

●

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

●

Watch foods when bringing them

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

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

●

Use correct heat for cooking task:

HI—for rapid boil (if time allows, do not use HIGH heat to start).

MEDIUM HI (8-9)—quick browning.

MED—s1ow frying. LOW (2-3)—finish cooking most

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

WM—to

temperature of most foods.

When boiling water for tea or coffee, heat only amount needed. It is not economical to boil a container full of water for one or two cups.

maintain serving

Oven Cooking

●

Preheat oven only when

necessary. Most foods will cook

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

Always turn oven OFF before

removing food.

●

During baking, avoid frequent door openings. Keep door open as short a time as possible when it opened.

●

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

●

Use residual heat in the oven whenever possible to finish cooking casseroles, oven meals, etc. Also add rolls or precooked

desserts to warm oven, using residual heat to warm them.

a 9

●

Page 6

Features of

Your Range

—

C2a

Model

Feature Index

10 Solid Element Surface Unit 11 Sensi-Temp Surface Unit 12 Surface Light Button 13 Oven Light Button

JB552(

1 Model and Serial Numbers 2 Surface Unit Controls 3 Sensi-Temp Control 4 “ON” Indicator Lights for

Surface Units

5 Oven Set Control 6 Adj. Time-Temp Control

7 Digital Display 8 Automatic Oven Timer, Clock

and Minute Timer

9 Clock/Signal Off Button

IL====

Explained

on page

‘--’2=---

7, 8

8 7

15 15 14 14

14 10

\\\\\\

~-—

Feature Index on page

14 Oven Function Buttons

15 Oven ON Indicator Light 16 Broil Unit 17 Oven Interior Light 18 Oven Shelves 19 Oven Shelf Supports

20 Broiler Pan and Rack

21 Oven Liner 22 Bake Unit (Maybe lifted gently

for wiping oven floor.) 23 Storage Drawer 24 Door Latch 25 Door Gasket 26 Oven Vent

c===

Explained

15 20 24

15 20

22 22

[

—

Page 7

Surface Cooking

Before Using Your Cooktop for the First Time

The top working surface of the new solid elements have a protective coating which hardened before using the elements for the first time. To harden this coating, the elements should be heated without a pan for a short period of time (regular elements at HI setting and Sensi-Temp element at maximum setting for 3 to 5 minutes).

There will be some smoke and odor; this is normal. It is non-

toxic and completely harmless.

Heating of the element will change the stainless steel element trim rings and temperature

sensors to a gold color.

T HE ELEMENT PROTECTIVE COATING MUST BE HARDENED TO HELP OVER ITS LIFE.

PROTE~

THE ELEMENT

must

General Information About Solid Elements

The use of your solid element cooktop is quite similar to an electric coil cooktop, with which

you probably are familiar. With both types you will enjoy the cleanliness of electricity and the benefits of retained heat in the

elements. However, there are differences.

●

Solid elements do NOT glow red,

even at HI setting.

Solid elements reach temperature a little slower, and hold heat longer than conventional tubular elements. Solid elements have very even heat distribution. Since solid elements hold heat longer, you may wish to turn the element off sooner, and take advantage of the residual heat. The amount of residual heat is dependent upon the quantity and type of food, the material and thickness of the pan and the setting used for cooking.

●

The red dot in the center of the solid element indicates built-in temperature limiters that automatically reduce the heat if a pan boils dry, if the element is turned on without a pan or if the pan is not making enough contact with the surface of the element. The red dots will wear off with use without affecting the performance of the elements.

●

There is retained heat in the element. On

boilovers,

wait for element to

cool before cleaning element area.

●

Solid element cooking takes you a step closer to easier cleanup, because the cooking surface is sealed against spills and there are no drip bowls or burner box to clean.

You must use proper flat bottomed cookware, not warped, convex, or concave. Improper cookware could cause unsatisfactory cooking results.

—

Page 8

Surface Cooking

(continued)

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 settings, there is a slight niche. When turning the control knob to either of these positions, you will feel the control

“click” into the niche. When cooking in a quiet kitchen,

you may hear slight “clicking”

sounds—an indication that the heat

settings you selected are being maintained.

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

Cooking Guide for Using Heats

HI—Bring water to boil. MEDIUM HI (8-9)—Fast fry, pan

broil; maintain fast boil on large amount of food.

MED—Saute and brown; maintain

slow boil on large amount of food. LOW (2-3)—Cook after starting at HI;

cwk

with little water in covered pan.

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

NOTE:

1. At HI or MEDIUM HI (8-9), never leave food unattended.

Boilovers spillovers

2. At WM or LOW (2-3), melt chocolate, butter on small unit.

cause smoking; greasy may catch fire.

Sensi-Temp

This control allows you to pre-select the desired temperature. To turn the element ON, push in and turn clockwise. You will feel a “click” at the “off” position and at the

“boil” position.

The automatic element senses the temperature of the cooking utensil and regulates it according to the setting selected. Only one setting is necessary for each method—frying, simmering, etc.

When turned on, the Sensi-Temp element always begins with full power, no matter where the dial is set. When the temperature corresponding to that setting has been reached, the element cycles OFF and ON, similar to your oven. Even when the dial is set at minimum the element begins on full power until the selected heat setting is reached.

The Sensi-Temp element will not burn food when the correct setting is selected. For example, baked beans, chocolate, mashed potatoes can be left on the Sensi-Temp element without scorching or burning. Food may dehydrate if left on but the heat sensing device will not let the food or pan overheat beyond the setting.

Cooktop temperatures increase with the number of elements that are on. With 3 or 4 elements turned on, surface temperatures are high, so be careful when touching the cooktop.

Control

How to Set the Controls

Step 1:

push in.

Step

counterclockwise to desired heat setting.

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

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

Grasp control knob and

2: Turn either clockwise or

Cookware Tips

Aluminum cookware conducts heat faster than other metals. Cast iron and coated cast iron cookware is slow to absorb heat, but generally cooks evenly at WM or MED settings.

Steel pans may cook unevenly if not combined with other metals. Flat ground or skillets coated on the bottom with aluminum cook evenly. Glass saucepans should be used only as the manufacturer describes. Do not use a wire trivet or any other kind of heat-retarding pad between the cookware and the element.

Pyroceram@

saucepans

Page 9

To Receive Maximum Performance fromYour Solid Element

●

For cooking, the use of appropriate

utensils is important.

●

Good utensils have a thick, flat bottom which absorbs the heat from the element. The thick, provides good heat distribution from the element to the cooking process requires little water, fat and electricity.

●

Utensils with thin, uneven

bottoms

not adequately utilize the heat coming from the element. The food to be cooked may burn and require more time and electricity.

You

would also have to add more

fat or water.

Use

on]}

pans of good quality on the solid elements. They should have a stable bottom, slightly concave towards the center, just enough

so that the bottom of the pan has the greatest possible contact with

lhe

solid element during heating operation. This results in the optimum use of energy.

with uneven bottoms are not suitable.

flat

bottom

fbod. This

Pans

Use pans of the correct diameter only. They should be slightly larger than the solid element so will

ilow

onto the cooktop and not

spillovers

bake onto the element. A damp cloth is sufficient to remove the

spill. Pans should not overhang more than 1 inch over the element.

●

To optimize cooking time and energy usage, you should use a pan that is sized correctly

for

the

cooking process, with a well-fitted

lid to avoid evaporation loss and cook with as little water or fat as possible.

the pan is too small, energy is wasted and spillage can

flow

onto the solid element.

●

Special cooking procedures that require specific cooking utensils, such as woks, pressure cookers,

deep fat fryers, etc., must have flat bottoms, be the correct size and

covered, if applicable to cooking process, as identified earlier in

this section.

●

Except in pressure cooking with water and water bath canning. canning pots should not extend

than 1 inch beyond the surface of a

solid element and should have

flat

bottoms. When canning pots do not meet this description, the use

of the

HI heat setting causes excessive heat buildup and may result in damage to the cooktop. See “Home Canning Tips” section for further in

f’ormat

ion.

●

Evenness of

be checked by a rule or the straight edge of a table.

●

Don’t use pans with rounded

the

pan bottom can

bottoms. They don’t have enough

‘:ontact

with the solid element to

;ook properly.

●

Place only dry pans on the solid element. Do not place lids on the solid element, particularly wet lids.

To check how a pan will perform on a solid element:

Put 1 inch of water into

the pan.

2. Bring water to a boil and observe the pattern of the

bubbles as the water comes to a boil.

3. A uniform pattern of bubbles across the bottom of the pan confirms a good heat transfer and a good pot.

4. Bubbles localized in

only

portion of the bottom indicate uneven contact of the pan to the element, uneven heat transfer, and an unsuitable pot.

Page 10

Surface

Cooking

(continued)

Questions & Answers

May I can foods and preserves on my solid element surface units?

A. Yes,

designed for canning purposes. Check the manufacturer’s instructions and recipes for preserving foods. Be sure canner is flat-bottomed and fits over the center of solid element. 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. Why does the solid element

smoke when I first turn it on? A. This initial harmless nontoxic

smoking is both normal and necessary. A rust preventative is

applied to each element at the

factory. When the unit is turned on for the first time, the coating will

burn off the element areas. This takes approximately five minutes and should be done without any pans on the element. Otherwise, the coating will stick to the pan.

but only use containers

Q. Why is the cooktop hot to the touch?

A. More heat is transferred to the

cooktop by the solid element than by conventional coils because the element is clamped securely to the cooktop. This, of course, eliminates

spillovers

cooktop chassis. The secret to

keeping the cooktop comfortably cooler is to turn the cooktop on only after the cookware and its contents are placed on the element. More heat will then be transferred to the cookware and the food rather than the cooktop. In either case, however, the cooktop temperature is well within the limits set by Underwriters Laboratories and will not cause damage to the cabinets, countertops, cookware, dish towels and other materials.

food with the new solid element? A. The solid element is very

energy-efficient and retains its heat much longer than the coil element. Food will boil or fry three to five minutes after the controls are turned off. We recommend that you begin cooking at lower settings than you have in the past and gradually increase or decrease heat as desired. The energy savings are significant.

from getting inside the

Why am I overcooking my

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

A. Cookware without flat surfaces

is not recommended. The life of your solid element can be shortened and the range cooktop can be damaged from the high heat needed for this type of cooking.

Why is the porcelain finish on

my containers coming off? A.

If you select a heat setting higher than required for the container material, and leave it, the

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

Why does it take a long time

to cook my food? A. It doesn’t. The extra time it

takes compared to the conventional coil element is measured in seconds, not minutes. These few seconds are due to the greater mass of the element. If the food is cooking slowly, it is because the pots and pans are warped or have an uneven bottom surface. If flat bottom pots and pans are used, cooking performance of the solid element closely parallels that of the coil element with less energy consumption.

Page 11

Home Canning Tips

Canning should be done on

cooktop

In surface cooking, the use of cookware extending more than

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

HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR OTHER LARGE DIAMETER UTENSILS FOR FRYING OR

BOILING FOODS OTHER THAN WATER. Most syrup or sauce mixtures—and all types of frying—cook at temperatures much higher than boiling water. Such temperatures could eventually harm cooktop surfaces surrounding heating units.

only.

Observe Following Points in Canning

Be sure the canner fits over the center of the cooking element. If your range or its location does not allow the canner to be centered on the cooking element, use diameter containers 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

solid element and take too long to

boil water.

RIGHT

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.

smaller-

WRONG

CAUTION:

Safe canning requires that harmful microorganisms are destroyed and that the jars are sealed completely. When canning foods in a water bath canner, a gentle but steady boil must be maintained continuously for the required time. When canning foods in a pressure canner, the pressure must be maintained continuously for the required time.

Solid elements heat up and cool down more slowly than conventional elements. Because of this difference, after you have adjusted the controls, it is very important to make sure the prescribed boil or pressure levels are maintained for the required time.

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 may be improved by:

(1)

using a pressure canner, and (2) starting with HOT tap water for fastest heating of large quantities of water.

Page 12

Surface Cooking Guide

Suggested Heat Settings

Regular Element

Food Beverages

cocoa

Coffee HI—bring water to perk. WM—maintain gentle but Percolator-type

Breads

French Toast, Pancakes, Grilled Sandwich

Butter

Cereals

Cornmeal, Grits,

Oatmeal

Meat, Fish, Poultry

Bacon

Sausage Patties

Swiss Steak, Pot Roast, braised

Chicken, fried

Start at Setting Complete at Setting Sensi-Temp

3-4—heat milk. Cover.

7—preheat skillet 4-8 7—finish cooking minutes.

WM—allow about 5 to 10 minutes to melt.

HI—cover, bring water to a boil.

HI—cook until just starting to sizzle.

HI—melt fat, then 4-5 to brown. Add liquid.

HI—melt fat, then 4-5 to 2-3—cook until tender.

brown chicken, cover.

WM—finish heating.

steady perk.

WM-2—add

finish timing according to package directions.

7-8—finish cooking,

2-3—simmer until tender, covered.

cereal and

Element

Bring to a boil at 250. Heat milk at 200. Place coffee in basket and water in pot. To

perk, set at 275. To keep hot, set at 175.

Preheat skillet 4 to 5 minutes at 350-450, add food.

WM—allow about 5 to 10 minutes to melt.

Bring water to a boil at 225, add cereal and time according to package directions.

Cook on 350-425.

Brown meat on 350, then switch to 200, simmer until tender.

Brown chicken on 400, switch to 200 to finish cooking.

175

Chicken, Shrimp

Deep-fried

Lamb Chops,

Hamburgers,

Link Sausage, pan-fried

Thin Steaks Stewed Chicken,

Corned Beef, Tongue,

Pastas

Popcorn

etc.—

Simmering

Macaroni, Noodles, Spaghetti

HI—heat oil.

HI—preheat skillet, then

grease lightly.

HI—bring liquid to

steaming.

HI—bring salted water to a boil in a covered utensil, add pasta slowly so boiling does not stop.

HI—heat, until popcorn 3-4—finish popping. starts to pop.

to HI—maintain

temperature. 6-7—brown meat and cook

to desired doneness.

2-3—covered, cook until

fork tender. (Water should slowly boil. ) For very large amounts MED heat may be

needed.

8-9—maintain a rolling boil, cook until tender. For large amounts, HI may be needed to keep water at rolling boil throughout entire cooking time.

425 or HI—to heat and maintain temperature.

Preheat skillet and cook on 300-400.

Preheat skillet and cook on 425-475. HI—bring a large amount of water to boil,

then switch to 200-350 simmer.

HI—bring a large amount of water to boil, add pasta and cook on 350.

300-Place oil and popcorn in pan, cover and cook until it stops popping.

Page 13

Suggested Heat Settings

Food Rice

HI—cover, bring water to a boil.

Start at Setting

Regular Element

Complete at Setting Sensi-Temp

2-cover, finish timing according to package directions.

Element

Add rice to water, cover, cook on 200 according to package directions.

Chocolate

Desserts

Candy Pudding and

Pie Filling

Eggs

Cooked-in-Shell

Fried. Scrambled

Poached HI—bring water to boil, add

Sauces Soup, Stews Vegetables

Fresh HI—cover, bring salted

Fro~en

2—allow about 10 to 15 minutes to melt through, stir to smooth.

3-4—cook. 3-4—cook according to

package directions.

HI—bring water to a boil, add eggs.

HI—melt butter, add

eggs. HI—melt fat. 3-4—finish cooking. HI—heat up liquid.

water to a boil.

HI—cover, bring salted water and vegetables to a boil.

eggs.

WM-175—allow

melt through.

Follow recipe.

Place ingredients in pan and cook following package directions on 200.

OFF—time accordingly, for soft-cooked 3 to 4 minutes or hard-cooked

15 to 20 minutes.

WM—stirring

doneness.

WM—finish cooking.

WM—simmer. Heat and simmer on 200.

3-4—cook 10-30 minutes, depending on tenderness of vegetable.

3-4—cook according to time on package.

to desired

Heat water on 200, cook 22 to 24 minutes.

Melt butter on 275, then add eggs.

Heat water on 250, add eggs, cook 3 to 5 minutes.

Melt fat and cook on 200.

Place fresh vegetables in pan with water, cover and cook on 200.

Place frozen vegetables in pan with water, cover and cook at 225.

about 10 to 15 minutes to

Fried HI—preheat skillet and oil

Deep-Fat Frying

In-Pouch

Saute

NOTE:

Temperature and time are suggested guidelines only. You may vary them to suit your cooking habits and needs.

or fat. HI—heat oil.

HI—cover, bring water

to a boil. HI—heat oil or melt butter;

add vegetables.

3-4—cook until desired tenderness is reached.

5-HI—maintain temperature.

4-5—finish timing as directed on package.

4-5—cook until desired doneness is reached.

Preheat skillet and oil at 275, add food and cook until tender.

Heat oil and fry food at 425-HI, use a candy thermometer to monitor temperature.

Bring water to boil and cook at 225-250.

Heat

oil

or melt butter on 200, then cook

vegetables to desired doneness.

Page 14

Automatic Timer and Clock

When Power is

Connected to the Range

Four 8’s are displayed until you set the time of day. Set the clock and four 8’s are replaced by time of day.

Now you with the touch of

turn of a knob.

If power is disrupted the above sequence reoccurs and you must reset the clock before you can proceed

can

program the timer

button and

any time,

program the timer.

To Set the Clock

Press and hold the CLOCK/

SIGNAL

2. Turn the ADJ. TIME-TEMP knob in either direction to set the

Clock

Release CLOCK/SIGNAL OFF button to start clock.

OFF button.

numerals to the correct time.

To Set the Minute/Second Timer

1. Tbuch MIN/SEC TIMER button.

2. Turn the ADJ. TIME-TEMP

knob until the number of minutes

and seconds you want to time (up to

99:00)

appears in the display—for example, 30 seconds.

Timer then begins counting down automatically 4 seconds later, or

immediately if you push and release

the MIN/SEC TIMER button.

Beeps sound continuously for 90

seconds when set time has elapsed. To silence the beeps, push and release the CLOCK/SIGNAL OFF button.

1:30

for 1 minute and

Time Bake Uses Automatic Timer

Using the Automatic Timer, you

can TIME BAKE with the oven

starting immediately and cooking

for the length of COOK TIME

set..

.or you can set both COOK

and STOP TIMES to automatically start and stop oven at a later time of

day. It takes the worry out of not being home to start or stop the

oven. Setting the Timer for TIME BAKE

is explained in detail on page 16.

Self-Clean Uses Automatic Timer

Questions and Answers

Q. How can I use my Minute/ Second Timer to ma-kc my surface cooking easier?

Your Minute/Second Timer will help time total cooking which includes time to boil food and change temperatures. Do not cooking time by visible Food will cook in covered containers even though you can’t see any steam.

Q. Must the Clock be set when I

wish to use the Automatic Timer for baking?

A. Yes,

Timer to turn the oven on and

Q. Can I use the Minute/Second Timer during oven cooking?

A. Yes, the Minute/Second Timer

can be used during any cooking function. It does not turn the oven on and off.

Q. Can I change the Clock while I’m Time Cooking in the oven?

A. No. The Clock cannot be

changed during any program that uses the Automatic Timer. You must either stop those programs or wait before changing time.

Q. How can I cancel a timed function?

twice within one second cancels the setting.

if you wish to set the

preset times.

until the)’

Touching an oven function button

are finished

stcan~

judge

only.

off

The self-cleaning function on your range uses the Automatic Timer to set the length of time needed to clean, whether you wish to clean immediately or delay the operation to clean at low energy times during the night.

An explanation of setting the Timer for self-cleaning appears on pages 22 and 23.

Page 15

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 Automatic Oven Timer so you understand its use with the cent

mls.

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

Read over information and tips

follow.

that

4. Keep this book handy so you can

refer

to it, especially during the first weeks with your range.

Oven Controls

The controls for the oven are marked OVEN SET The OVEN SET control has settings

for BAKE, TIME BAKE, BROIL and OFF. When you turn

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

The ADJ. TIME-TEMP. knob is

used with the oven function buttons

to set TIME BAKE and CLEAN

start and stop times and to set oven

temperature for baking, broiling and roasting.

getting acquainted

and

ADJ. TIME-TEMP.

CL.EAN,

operate, touch the oven function button you want to use and rotate ADJ. TIME-TEMP. knob in either direction until the time or temperature you desire appears in the display.

The ADJ. TIME-TEMP. control maintains the temperature you set, from WARM

(150”F.)

to BROIL

(550°F.).

The light above the OVEN SET knob comes on when you turn the knob to one of the oven selections and stays on until you turn the OVEN SET knob to OFF.

The cook pot symbol appears on the display when the selected temperature is reached.

PREHEATING the oven, even to high temperature settings, is speedy —rarely more than about 10 minutes. Preheat the oven only when necessary. Most foods will cook satisfactorily without preheating. If you find preheating is necessary, keep an eye on the display and put food in the oven promptly when the cook pot appears on the display.

Oven Interior Shelves

The shelves are designed with locks so that when placed 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.

stop-

correctly

To remove

shelf from the oven, pull shelf toward you and tilt front end upward. Be certain that shelf is cool before touching.

To replace

shelf in oven, place shelf on shelf support so curve on shelf is pointing upward and toward rear of oven. Tilt up front and push shelf toward back of oven until it goes past ridge on oven liner; lower front of shelf and push to back of oven.

Shelf Positions

The oven has four shelf support—

A (bottom), B, C and D (top). Shelf positions for cooking food

are suggested on Baking, Roasting and Broiling pages.

Oven Light

Use the OVEN LIGHT button to

turn the oven light on and off.

Lamp over Surface Unit

Push and hold SURFACE LIGHT button until light comes on.

‘.

Page 16

How to Bake

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

Turn OVEN SET knob to BAKE, press OVEN TEMP button and turn ADJ. TIME-TEMP. knob to temperature on recipe or Baking Guide.

Check food for doneness at minimum time on recipe. Cook longer if necessary. Turn OVEN SET to OFF and press OVEN TEMP button twice within a second to cancel temperature setting.

How to Time Bake

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

How to Set Timer for Immediate Start & Automatic Stop. (Oven

turns on right away, cooks for preset length of time, and lowers from cooking temperature to serving temperature and displays

“Hold” at end of cooking time.)

Touch BAKE TIME button. The signal light over the words BAKE TIME and 0:00 will be displayed. Turn ADJ. TIME-TEMP. knob clockwise until the length of time you want foods to cook appears; for example

2:30

for 2 hours, 30 minutes.

Touch OVEN TEMP button and turn ADJ. TIME-TEMP. knob clockwise until desired temperature is displayed. Turn OVEN SET knob to TIME BAKE.

When the set cooking time has elapsed, signal sounds 4 times and

“Hold” is displayed. The oven temperature lowers from cooking temperature and is held at serving temperature. Food may be removed from oven any time after “Hold” is displayed.

3. Touch OVEN TEMP button twice to cancel hold temperature. Time of Day is then displayed.

4. Turn OVEN SET knob to OFF.

How to Set Timer for Delay Start & Stop.

turns on later, cooks for preset length of time and lowers from cooking temperature to serving temperature and displays “Hold” at preset Stop Time.)

Make sure range clock shows

correct time of day—for example,

1:00

o’clock.

(Oven automatically

3. Touch STOP TIME button. The signal light will appear above STOP TIME button and display will show the sum of the present Time of Day plus the time set for BAKE TIME. Turn ADJ. TIME- TEMP. knob clockwise until the time you want food to stop cooking appears in the display; for example,

6:00

o’clock.

Note: You cannot dial a Stop Time

that

more than 11 hours and 59 minutes later than the present Time of Day on your range clock.

Oven will turn on automatically at

3:30.

6:00

o’clock,

times and “Hold” is displayed. The oven temperature lowers from

cooking temperature and is held at serving temperature. Food may be removed from oven any time after “Hold” is displayed.

5. Touch OVEN TEMP button twice to cancel hold temperature. Time of Day is then displayed.

6. Turn OVEN SET knob to OFF.

oven signals 4

2. Touch BAKE TIME button. The signal light over the words BAKE TIME and Turn ADJ. TIME-TEMP. knob clockwise until the length of time you want example

0:00

will be displayed.

fbods

to cook appears; for

2:30

for 2 hours, 30 minutes.

Page 17

Baking Guide

Aluminum pans conduct heat 2. Dark or non-shiny finishes, quickly. For most conventional glass and baking, light, shiny finishes generally give best results because they prevent overbrowning. Dull

(satin-

often absorb heat, which may result in dry, crisp crusts. Reduce oven heat

25”F.

Pyroceram@

cookware food as little as possible to prevent

if lighter crusts are desired. finish) bottom surfaces of pans are Preheat cast iron for baking some recommended for cake pans and foods for rapid browning when

pie plates to be sure those areas food is added. brown completely.

Food Bread

Biscuits (

Coffee

Corn

Gingerbread Muffins Popovers

Quick loaf bread

Yeast bread (2 loaves)

Plain rolls Sweet rolls

Cakes

(without shortening) Angel food Jelly roll Sponge

Cakes

Bundt

Cupcakes Fruitcakes Layer Layer, chocolate Loaf

Brownies Drop Refrigerator Rolled or sliced

Fruits, Other Desserts

Baked apples Custard

Puddings, Rice and Custard

Pies

Frozen Meringue

One crust Two crust Pastry shell

Miscellaneous

Baked potatoes Scalloped dishes

[

Souffles

cake

bread

cakes

Win.

thick)

or muffins

Container

Shiny Cookie Sheet

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

Metal or Glass Loaf Pans

Shiny Oblong or Muffin Pans Shiny Oblong or Muffin Pans

Aluminum Tube Pan Metal Jelly Roll Pan Metal or Ceramic Pan

Metal or Ceramic Pan

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

Metal or Glass Pans Cookie Sheet Cookie Sheet Cookie Sheet

Glass or Metal Pan Glass Custard Cups or Casserole

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

Foil Pan on Cookie Sheet Spread to crust edges

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

Set on Oven Shelf

Glass or Metal Pan Glass

Oven

Temperature

400°-4750

350°-4000 400°-4500

350°

400°-4250

375°

350°-3750

375°-425”

375°-4250 350°-3750

325°-3750 375°-4000

325°-3500

350°-3750

275°-3000

350°-3750 350°-3750

350°

325°-3500 350°-4000

400°-4250

375°-4000

300°-4000 300°-3500

325°

400°-4250 320°-3500

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

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

3. Open the oven door to check uneven heating and to save energy.

Comments

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

Preheat cast iron pan for crisp crust.

Decrease about 5 minutes for muffin mix, or bake at 450”F. for 25 minutes, then at

350°F.

Dark metal or glass give deepest browning. Dark metal or glass give deepest browning.

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

Paper liners produce more moist crusts. Use 300°F. for small or individual cakes.

Bar cookies from mix use same time. Increase temperature

for more browning.

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

Large pies use 400°F. and increase time. To quickly brown meringue, use for 8 to 10 minutes. Custard fillings require lower temperature, longer time.

Increase time for large amount or size.

for 10 to 15 minutes.

25°F.

to 50”F.

400”F.

—

Page 18

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

Step

Check weight of meat, and

place, fat side up, on roasting rack

in a shallow pan. (Broiler pan with rack is a good pan for this. ) Line

broiler pan with aluminum foil when

using pan for marinating, cooking

with fruits, cooking heavily cured meats, or for basting food during cooking. Avoid spilling these materials on oven liner or door.

Step 2: Place in oven on shelf in

A or B position. No preheating is

necessary.

Touch OVEN TEMP button and

turn ADJ. TIME-TEMP. to 325”F.

Small poultry may be cooked at

375”F.

for best browning.

Step

4: Most meats continue to cook slightly while standing, after being removed from the oven. For rare or medium internal doneness, if meat is to stand 10 to 20 minutes while making gravy, or for easier carving, you may wish to remove meat from oven when internal temperature is 5 to temperature suggested in guide. If no standing is planned, cook meat to suggested temperature in guide on opposite page.

NOTE: You may wish to use TIME BAKE, as described on page 16, 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.

below

Questions and Answers

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 in Roasting Guide on opposite page. For roasts over 8 lbs., cooked at 300”F. with reduced time, check with thermometer at half-hour intervals after half the time has passed.

Why is my roast crumbling

when I try to carve it? A. Roasts are easier to slice if

allowed to cool 10 to 20 minutes after removing from

to cut across the grain of the meat. Q.

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

A. It is rarely necessary to preheat your oven, only for very small roasts, which cook a short length of time.

Q. When buying a roast, are

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

A. Yes. Buy a roast as even

thickness as possible, or buy rolled roasts.

Can I seal the sides of my foil

“tent” when roasting a turkey?

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

oven. Be sure

Step 3: Turn OVEN SET to BAKE.

For Frozen Roasts

●

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

●

Thaw most frozen poultry before roasting to ensure even doneness.

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

on packer’s label.

Page 19

Roasting Guide

Roasting

Position oven shelf at B for 3. Remove fat and drippings as

small-size roasts (3 to 7

lbs.

) and

at A for larger roasts.

2. Place meat fat-side up, or poultry for roasts is 10 to 20 minutes to breast-side up, on broiler pan or other shallow pan with trivet. Do easier to carve. Internal temperature not cover. Do not stuff

just before roasting.

~oultrv

Usk mea;

until

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

necessary. Baste as desired. conventionally roasted by adding

Standing time

recommended allow roast to firm up and make it will rise about 5° to 10”F. To

compensate for temperature rise, if desired, remove roast from oven earlier than indicated.

Frozen roasts can be

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

Oven

TvDe

Meat

Tender cuts; rib, high quality sirloin tip,

top round*

rump

Lamb Leg or bone-in shoulder*

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

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

Poultry

Chicken or Duck Chicken pieces

Turkey

Temperature

325°

325° 325° 325°

325°

325° 375°

325”

Doneness

Rare: Medium: Well Done:

Well Done: Well Done: To Warm:

Well Done:

Well Done: Well Done:

Well Done:

Approximate Roasting Time, in Minutes per Pound

to 5-lbs.

24-30 30-35 35-45

21-25 20-23 25-30 30-35

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

10 minutes per pound (any weight) Under 20-30

3 to 5-lbs. 35-40

35-40

10 to 15-lbs.

20-25

10-lbs.

6 to

8-lbs.

18-22

22-25

28-33

24-28 28-33

to 15-lbs.

17-20

Over 5-lbs. 30-35

Over 15-lbs.

15-20

Internal

Tem~erature

130°-1400 150°-1600 170°-1850

130°-1400 150°-1600 1700-1 85°

170°-1800 170°-1800 125°-1300

160°

185°-1900 185°-1900

In thigh:

185°- 190°

‘F

Page 20

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:

edge, cut vertical slashes through

both about 2“ apart. If desired, fat

may be trimmed, leaving layer about 1/8” thick.

Step

in broiler pan which comes with range. Always use rack so fat drips into broiler pan; otherwise juices

may become hot enough to catch fire.

Step3:

shelf position as suggested in Broiling Guide on opposite page. Most broiling is done on C position, but

if your range is connected to 208 volts, you may wish to use higher position.

If meat has fat or gristle near

2: Place meat on broiler rack

Position shelf on recommended

Step

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

Turn food, then use times given for

second side as a guide to preferred doneness. (Where two thicknesses and times are given together, use first times given for thinnest food. )

Step

7: Turn OVEN SET knob to OFF and touch temperature button twice to clear BROIL from display. Serve food immediately, and leave pan outside oven to cool during meal for easiest cleaning.

Use of Aluminum Foil

Questions & Answers

Why should I leave the door

closed when broiling chicken? A.

Chicken is the only food recommended for closed-door broiling. This is because chicken is relatively thicker than other foods you broil. Closing the door holds more heat in the oven allowing chicken to cook evenly throughout.

When broiling, is it necessary

to always use a rack in the pan? A. Yes. Using the rack suspends

the meat over the pan. As the meat cooks, the juices fall into the pan, thus keeping meat drier.

are protected by the rack and cooler, thus preventing excessive spatter and smoking.

Should I salt the meat before

broiling?

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

Always salt after cooking. Turn meat with tongs; piercing meat with a fork also allows juices to escape. When broiling poultry or fish, brush each side often

with butter.

Juices

sta~’

Step

4: Leave door ajar a few inches

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

in the oven.

Step

5: Turn OVEN SET knob to BROIL, touch OVEN TEMP button and turn ADJ. clockwise until BROIL appears on display. Preheating units is not necessary. (See notes in Broiling Guide. )

TIME-TEMP

knob

If desired, broiler pan may be lined with foil and broiler rack may be covered w ith foil for broiling. ALWAYS BE CERTAIN TO M-OLD FOIL THOROUGHLY TO BROILER RACK, AND SLIT FOIL TO CONFORM WITH

SLITS IN RACK. Broiler rack is designed to minimize smoking and spattering, and to keep drippings cool during broiling. Stopping fat and meat juices from draining to the broiler pan prevents rack from serving its purpose, and juices may become hot enough to catch fire.

2. DO NOT place a sheet of aluminum foil on shelf. To do so may result in improperly cooked foods, damage to oven finish and increase in heat on outside surfaces of the oven.

Q. Why are my meats not turning out as brown as they should?

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

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

A. No. The broiler rack is designed to reflect broiler heat, thus keeping the surface cool enough to prevent meat sticking to the surface. However, spraying the broiler rack 1 ight 1 y w ith a vegetable cooking spray before cooking will make cleanup easier.

—

Page 21

Broiling Guide

Broiling

Always use broiler pan and rack that comes with your oven. designed to minimize smoking and

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

2. Oven door should be ajar for all foods except chicken; there is a

special position on door which

holds door

3. For steaks and chops, evenly around outside edges of meat.

Food Bacon

Ground Beef

Well Done

Beef

Steatcs

Rare

Medium

Well Done Rare

Medium

Well

Done

Chicken

Bakery

Bread (Toast) or

Tbaster

Pastries

English Muffins

Lobster Tails

8-oz.

Fish

Ham Slices

(precooked)

Pork Chops

Well Done

Lamb Chops

Medium Well Done

Medium

Well Done

Wieners

precooked sausages, bratwurst

open

ProducLs

each)

and

similal

correctly.

1( 1s

slash

fat

Quantity Thickness

)’2

thin slices)

l-lb. (4 patties)

‘/2 to %-in. thick

l-inch thick

(1 to 11/2

(2 to 2

I whole

(2 to 2 spilt lengthwise

2 to 4 slices

1 pkg. (2)

2-4

l-lb. fillets 1A to

Win. thick

l-in. thick

2 (Y2 inch) 2 (l-in. thick) about 1 lb.

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

about 1 lb.

l-lb. pkg. (10)

andlor

-lb. (about 8

-lbs.

‘h-in.

thick

Y1-lbs.

Klbs.

(split)

(1 inch)

)

I I

To slash, cut crosswise through 6. Broiler does not need to be outer fat surface just to the edge of the meat. Use

torws

to turn meat over to prevent piercing meat and losing juices.

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

5. When arranging food on pan,

preheated. However, for very thin foods, or to increase browning, preheat if desired.

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

11A times per

side.

do not let fatty edges hang over sides, which could soil oven with fat dripping.

Shelf

Position

c c

c c B

c B

c c

First Side

Time, Minutes

3-4

7-8

9-1o

13-14 9-1o

15-16

25-26 30-35

1 ‘/’-2

3-4

13-16

5-6

8-9

10-11 13-14

7-8

9-1o

10-11 17-18

5-6

Second Side

Time, Minutes

3-4

6-7

7-8

9-1o

13-14

7-8

14-16

20-25

10-15

‘/2

Do not

turn over.

4-5

7-8

10-11 13-14

4-7

10-11

6-7

12-14

1-2

CommenLs

Arrange in single layer.

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

Steaks less than 1 inch cook through

before browning. Pan frying is

recommended. Slash fat.I

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

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

Cut through back of shell. Spread open. Brush with melted butter before and after half time.

Handle and turn very carefully.

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

Increase times 5 to 10 minutes per side

l’h-inch thick or home cured.

for Slash fat

Slash fat.

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

Page 22

Care and Cleaning

Operating the Self-Cleaning Oven

Before Setting Oven Controls, Check These Things:

Step 1:

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

Step

Remove any combustible items from the storage drawer. This includes utensils with plastic handles that can become overheated and melt. Remove all utensils and food from the cooktop.

Step

Wipe up heavy soil on oven bottom.

—. - —

-T

A. Oven Front Frame

B. Oven

C. Openings in Door D. Oven Light

Step

Clean spatters or spills on oven front frame (A) and oven door outside gasket (B) with a dampened cloth. Polish with a dry cloth. Do not clean gasket (B). Do not allow water to run down through openings in top of door (C). Never use a commercial oven cleaner in or around self-cleaning oven.

Step

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

Door Gasket

—————

How to Set Oven for Cleaning

Step 1:

Touch the OVEN CLEAN button. C, 3:00

three hours cleaning time.

Step

Thrn

CAUTION: Any time the OVEN SET knob is set to clean position and the door is not latched, a buzzing

sound will remind you to lock the door promptly. Allowing the buzz to continue for an extended time may cause damage to the lock system so that the door cannot be latched.

Step

is displayed to indicate

OVEN SET knob to CLEAN.

Rotate the door latch to its locked position.

cleaning will begin.

● Use of surface elements while

the range is self-cleaning is not recommended.

When the COOK POT is displayed after about half an hour, the oven is at cleaning temperature and the oven door is locked.

The buzzer will stop and

●

When cleaning is complete and the oven has cooled below cleaning temperature, the COOK POT display goes out and the door may be unlatched. Display returns to time of day.

To stop an oven cleaning cycle after cleaning has begun: Press the OVEN CLEAN button twice within, one second to cancel. When COOK POT display goes out, door can be unlocked.

●

To display time of day after setting self clean cycle: Press and hold CLOCK/SIGNAL OFF button.

How to Delay Start and Stop of Self Cleaning

Step 1:

Make sure the range clock shows

the correct time of day.

Step

2: Oven is preset to clean for 3 hours but you may set clean for 2-4 hours. Less than 2 hours is not recommended.

To change cleaning time, touch OVEN CLEAN button and turn ADJ. OVEN TIME-TEMP. knob to your desired cleaning time.

Note: Preset cleaning cycle will begin 4 seconds after touching OVEN CLEAN button. If you still want to change cleaning time, touch OVEN CLEAN button twice to cancel and begin again.

Step

3: Touch STOP TIME button and turn ADJ. TIME-TEMP. knob to the time you want the self-clean cycle to end. Be sure the stop time is 3 or more hours later than the present time of day.

Page 23

Step

Turn OVEN SET knob to CLEAN.

Buzzer will sound until

latched.

Step

5: Rotate the door latch to its locked position. The buzzer will stop and

the cleaning cycle will be ready to begin.

door is

Follow These Steps after

Self-Cleaning

After cleaning is complete, the door

will stay locked until the oven cools and the COOK POT display goes out. This takes about 30 minutes.

Step 1:

When COOK POT display is out, rotate LATCH HANDLE to its original position. The buzzer will sound.

Step

Promptly turn OVEN SET knob to OFF.

Questions and Answers

Q. Why won’t my oven clean

immediately even though I set the time and clean knob correctly?

A. Check to be sure LATCH

HANDLE is in locked position.

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

A. No.

Timer uses the range clock to help

start and stop your self-cleaning

cycle.

Q. Can I use commercial oven cleaners on any part of my

self-cleaning oven?

A. No cleaners or coatings should

be used around any part of this

oven. If you do use them and do not

wipe the oven absolutely clean, the

residue can scar the oven surface

and damage metal parts the next

time the oven is automatically

cleaned.

Q. Can I clean the Woven Gasket

around the oven door?

A. No, this gasket is essential for

a good oven seal, and care must be

taken not to rub, damage or move

this gasket.

Q. After having just used the

oven, the COOK POT display came on and I could not move the

LATCH HANDLE. Why?

A. After several continuous

temperature bakings or broilings,

the COOK POT display may come

on. The oven door can’t be latched

for self-cleaning while the COOK

POT display is on. If this happens,

let the oven cool until the COOK

POT display goes off. Then the

oven door can be latched for

cleaning.

Q. What should I do if excessive

smoking occurs during cleaning?

and you should switch the OVEN

Your Automatic Oven

high-

self-

This is caused by excessive soil,

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

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

A. Yes.

and cooling during both the cooking and cleaning functions.

Q. Should there be any odor

during the cleaning?

A. Yes, there maybe a slight odor

during the first few cleanings.

Failure to wipe out excessive soil might also cause an odor when

cleaning.

Q. What causes the hair-like lines on the enameled surface

of my oven?

A. This is a normal condition

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

Q. Why do I have ash left in mv oven after cleaning?

a 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. If you wish

shelves to slide more easily, dampen fingers with a small

amount of cooking oil and rub

lightly overs ides of shelf where they contact shelf supports.

Q. My oven shelves have become gray after several cleanings. Is this normal?

A. Yes. After many cleanings, the

shelves may lose some luster and

discolor to a deep gray color.

This is the metal heating

Some types of soil will leave

at least one hour

Step

Wait

for oven to cool down and then with a damp cloth wipe up any gray ash that is left in the oven.

Page 24

Care and Cleaning

Proper care and cleaning are important so your range will give

you efficient and satisfactory

service. Follow these directions carefully in caring for your range to assure safe and proper maintenance.

Porcelain Enamel Finish

The porcelain enamel finish is sturdy but breakable if misused. This

ftish

is acid-resistant. However,

any acid foods spilled (such as fruit

juices, tomato or vinegar) should not

be permitted to remain on the finish.

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, insert glides at back of drawer beyond stop on range glides. Lift draw& if necessary to-insert easily. Let front of drawer down, then push in to close.

Oven Lamp

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 before removing or replacing.

To remove lamp:

slotted screws in the lamp cover, detach lens and frame and remove bulb.

To replace lamp:

temperature appliance bulb of same

size and wattage as original. Replace the lamp cover and rescrew it back

into place. Reconnect electrical power to the range.

unscrew the 3

use a high

Removable Oven Door

Hinge keeper normal

poslhon

‘Y,

‘ )

-’

1 11

Hlrwe kee~er In Ioc[posltlon for

, door removal

To remove the door, open completely, press down lightly on door and slide hinge keepers forward on each hinge to lock the door open.

Grasp the door on both sides midway between the top and bottom. Close the door halfway (45°) and lift until the hinges disengage from the

range body.

To replace, grasp door at sides. the door at an angle as shown, locate the upper hinges in the two upper

slots on the front face of the oven.

Lower the door to the horizontal

position allowing the lower hinge to

engage. Press down lightly on door,

returning the hinge keepers to the

normal position and close the door.

CAUTION: If the door is not

horizontal, the hinges are not

properly engaged. Lift the door off

and reinstall it.

W.h

Solid Elements

The solid element is made of strength cast-iron alloy. The ring is stainless steel. A resistant coating helps preserve the surface of the element.

The solid element should be washed with a damp cloth, dried, and wiped over lightly with cooking oil.

Boiled-over material on the element should be removed with a slightly damp cloth as soon as possible after the element cools. Dry the element by switching it on for a few minutes.

Clean very dirty solid elements with a damp cloth and a little cleaning powder with a scouring pad.

The matte black surface can be maintained by treating it periodically with the Cello packed with your range. Use the applicator to apply a very thin

coating eleme~t surfa~e.

on high for several minutes to bake

the polish to the element. When the

element is cooled, rub lightly with a cloth or paper towel to remove any excess polish. Before next use, burn off the element by means of a short preheating period. A slight amount of smoke and odor will occur.

Cooking and pre-delivery factory testing will permanently change the trim ring to a gold color. This normal characteristic of stainless steel will not affect the operation or performance of your elements. Cleaning the trim ring with a good quality stainless steel cleaner will also restore the trim ring to its original color, until it is reheated.

Failure to maintain the solid elements as directed will result in defacing the surface over a period of time primarily due to corrosion as the elements are made of cast iron construction.

Do not use covers over the solid elements. An element turned on

while the cover is in place can

permanently damage the

Covers can also trap moisture which

may cause the elements to rust.

of the

Electrol@

bollsh

to the entire

Turn the element

hiph

tri;

heat-

polish

cooktop.

Page 25

Cleaning Guide

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

PART Bake Unit and

Broil Unit

Broiler Pan and Rack

Control Knobs: Range Top and Oven

Outside Glass

Metal, including Side Trim and Trim Strips

Porcelain Enamel . Surface*

Finish

Painted Surfaces

Inside Oven Door*

Oven Gasket Oven Liner

Shelves

(See

Self-Cleaning

Oven Directions)

Solid Elements

Storage Drawer

Stainless Steel Trim Rings

*Spillage of marinades.

with care being taken not

t“ruit

MATERIALS TO USE

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

●

Soap and Water

● Soap-Filled

● Commercial Oven Cleaner

●

Mild Soap and Water

,%ouring

Pad

Drain fat, cool pan and rack slightly. (Do not let soiled pan and rack stand Sprinkle on detergent. the rack. Let pan and rack stand for a few minutes. Wash; scour if

OI?HON: The broiler pan and rack

off

Pull

to match flat area on the knob and shaft.

●

Soap

and Water

●

Soap and Water

Paper Towel

● Dry

Cloth

●

Soap and Water

●

Soap and Water

●

Soap

and

●

So:ip-Filled

Water

Scouring Pad

●

Soap and Water

● Soap and Water

Soap and Water

. Cleansing Powder

●

Soap-Filled Scouring Pad

● Cello

Electrol

Polish

●

Soap and Water

●

Soap and Water

● Stainless Steel Cleaner

juices, and bafting materials containing acids may

to-touch

any hot portion of” the oven. When

Clean ammonia. Wash other glass with cloth dampened in dry cloth. If knobs are removed, do not allow water to run down lnjide surface while cleaning.

Wash. rinse. and then polish with a dry cloth. DO NOT USE steel ammonia, acids, or commercial oven cleaners which may damage the finish.

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

Use a mild solution of’ soap and water, Do not use any which may scratch or mar surface.

Clean ONLY the door liner outside the gasket. The door is automatically cleaned if the oven function, wipe the door with soap and water. DO NOT rub or damage gasket. Avoid getting soap and water on the gasket or in the rectangular flanges on the door.

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

between major cleanings. Be sure to rinse thoroughly. For heavy soiling. use your

cleaning

Shelves can be cleaned in Self-Cleaning oven or dishwasher. or by water.

The solid element should be washed with a damp cloth and then dried out. Finish by wiping over lightly with cooking oil. Clean very dirty solid elements with a damp cloth and a little cleaning powder with

maintained by treating it periodically with the Cello

range. To use the finish, use the applicator to apply a very thin coating of the polish to the entire element surface. Turn the element on high for several minutes to bake the polish to the element. When the element is cooled, rub lightly with a cloth or paper towel to remove any excess polish.

For cleaning. remove drawer by pulling it all the way open, tilt up the front and lift out.

Wipe with damp cloth

Wipe all rings after each cooking so unnoticed spatter w

cook. To remove “burned-on” spatters, clean with a good quality stainless steel cleaner.

the

surface i~ coo], clean and rinse.

GENERAL DIRECTIONS

Fill

the pan with warm water and spread cloth or paper towel over

may

also be cleaned in a dishwasher.

knob$.

Wash

gently

but do not soak. Dry

outside

cooled black glass door with a glass cleaner that does not contain

in the

Self~Cleaning

cycle

often.

Rin\e

thoroughly to remove soap after cleaning.

cycle. If spillover or spattering should occur in cooking

scouring pad. The matte black surface can be

or sponge and replace. Never use harsh abrasives or scouring pads.

cause

discoloration.

Spil

lovers should be wiped up immediately.

oven floor.

nece~sary.

and

return controls to range making \urc

~oapy

water. Rinse and polish

wool,

Po]

ish with dry cloth.

harsh

abrasives or cleaning powders

hand.

electrol

polish packed with your

tll

not ‘-burn on” next time you

oven to cool. )

Rinse and dry.

of’ glass

abraslve$.

using soap and

with a

$hould

self-

—

Page 26

Questions?

Use This Problem Solver

PROBLEM

OVEN WILL NOT WORK

OVEN LIGHT DOES NOT WORK

FOOD DOES NOT BROIL PROPERLY

FOOD DOES NOT ROAST OR BAKE PROPERLY

POSSIBLE CAUSE AND REMEDY

●

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

●

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

● Oven controls not properly set.

●

Door left in locked position after cleaning.

Light bulb is loose.

●

Bulb is defective. Replace.

●

Switch operating oven light is broken.

OVEN SET knob not set at BROIL.

●

Temperature not set correctly for broiling.

● 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.

●

Utensils are not suited for broiling.

●

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

Call

for service.

as recommended.

●

OVEN SET knob not set on BAKE.

●

Temperature not set correctly for baking.

Shelf position is incorrect. Check Roasting or Baking Guide.

●

Oven shelf is not level.

●

Incorrect cookware or cookware of improper size is being used.

●

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

SURFACE UNITS NOT FUNCTIONING PROPERLY

SURFACE UNITS SMOKE

WHILE HEATING

COOKTOP IS HOT

● Surface unit controls are not properly set.

●

Some smoke and odor is normal when using surface units for the first time

and also after using CO11O electrol

●

Because solid elements heat by conduction, the cooktop may seem hotter than

cleaner.

you are used to. This is normal. Make sure properly fitting pans are used.

Page 27

PROBLEM

OVEN WILL NOT SELF-CLEAN

POSSIBLE CAUSE AND REMEDY

●

Automatic timer not set or not set properly. Clock must be set to time of day

and the STOP TIME must be set beyond the time noted on oven clock.

The STOP TIME was not set for long enough.

● OVEN SET knob must be set at CLEAN setting and OVEN CLEAN button

must be pressed.

●

A thick pile of

spillover

when cleaned

leaves

a heavy

layer

of ash in spots

which could have insulated the area from further heat.

●

Latch not moved to locked position.

OVEN DOOR WON’T LATCH

● Turn OVEN SET knob to CLEAN. If COOK POT symbol is displayed after

knob is turned, the oven is cool oven, leave the door open for awhile.

● OVEN SET knob must be at CLEAN or OFF before latch can be moved.

●

OVEN DOOR

Oven hasn’t cooled to a safe temperature.

WON’T UNLOCK

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

Center@

800.626.2000 consumer information service

If You Need Service

obtain service, see your warranty

on the back page of th is book. We’re proud of our service and

want you to be pleased. If for some reason you are not happy with the service you receive, here are three steps to follow for further help.

FIRST, contact the people who serviced

why you are not pleased. In most cases, this will solve the problem.

your appliance. Explain

too

hot from previous use and door won’t latch. To

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

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

FINALLY, if your problem is still

not resolved, write:

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

Page 28

YOUR GENERAL ELECTRIC RANGE

WARRANTY

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

WHAT IS COVERED

WHAT IS NOT COVERED

FULL ONE-YEAR WARRANTY

For one year from date of original

purchase, we will provide, free of

charge, parts and service labor

in your home to repair or replace

any part of

the

range

that fails

because of a manufacturing defect.

LIMITED ADDITIONAL

FOUR-YEAR WARRANTY

For the second through fifth year

from date of original purchase, we will provide, free of charge, a

replacement solid element surface

heating unit if the element fails

because of a manufacturing

defect. You pay for the service trip to your home and service labor

charges. This warranty does not

cover

Sensi-Temp

components,

wiring, or switches.

. Service trips to your home to teach you how to use the product.

Read your Use and Care material.

If you then have any questions about operating the product,

please contact your dealer or our

Consumer Affairs office at the

address below, or call, toll free: The GE Answer Center”

800.626.2000 consumer information service

. Improper installation.

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 Customer

Care@

servicers during normal working

hours.

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

HOTPOINT

FACTORY SERVICE or

ELECTRIC-

GENERAL ELECTRIC CUSTOMER

CARE” SERVICE.

. 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 NOT RESPONSIBLE FOR CONSEQUENTIAL DAMAGES.

Some

states

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.

know what

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

—

Part No. 205 C1O26 P147

No.

Pub.

2-87

49-4795

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

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

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

or exclusion

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

KY 40225

GENERAL

ELECTRIC

JB552G

Printed m Canada

GE JB552G Use and Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual

Surface Cooking

Home Canning Tips

Surface Cooking Guide

Using Your Oven

Baking Guide

Roasting

Roasting Guide

Broiling

Broiling Guide

Operating the Self-Cleaning Oven

Care and Cleaning

Cleaning Guide

If You Need Service

WARRANTY