GE JB570GM, JB571GM, JBP29G User Manual

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Page 1

Self=Clea SolidDiskElectricRange

❑ ❑

Safe~ instructions....................3-5

Anti-Tip Device.... .....................................3. 32

OperatingInstructions,Wps

Aluminum Foil

ClockandTimer . ..........................................13

Features

Oven ... .

Baking.... ..............................................l 5–I 9

Broiling,BroilingGuide. ...................22. 23

ControlPanel. ............................................13

Light;BulbReplacement. ................15, 30

Roasting,RoastingGuide ..... ..........20.21

Self-CleaningInstructions........ ......24–27

Thermostat Adjustment ........ .................15

Timed Baking .....................................16, 17

SurfaceCooking..... .................................8-l 2

ControlSetiings........ ...................................9

CookwareTips.... ..................................8. 10

Home CanningTips.... .............................12

Surface Light.... .....................................9. 29

... ........................5. 19,20,22

.... ....................................................6. 7

.... ...............................................l3.27

Problem Solver.......................33.34

More questions?...call

GEAnswerCen&r”800.626.2000

Careand Cleaning....................28-32

Anti-Tip Device..

BroilerPanand Rack.. .................................3O

Door Removal.... ...........................................3 1

GlassTop ........................................................28

Shelves.. .......

Solid DiskSurface Units......... ....................28

Storage Drawer ........ ....................................3O

Consumer Services...................35

Appliance Registration. .................................2

Important Phone Numbers....... .................35

Model and Serial Number Location..... ......2

WarranW ... .....................................BackCover

..... ......................................32

...... .................................... ........3l

GEAppliances

Mdek

JBP29G JB570GM JB571GM

MNU106Re~2

Page 2

~LP US~LP YOU...

Beforeusingyourrange, readthisbookmreftily.

It is intendd to help you operate and maintiin 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

W YOU~ED SERWCE...

Writedown themodel andserialnumbers.

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

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

Mdel Number

Serial Number

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

Kyoureceived a damagedrange...

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

Savetime andmoney. Beforeyou request service...

Check the Problem Solver in the back of this book. It lists causes of minor operating problems that you can correct yourself.

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

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

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

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

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

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

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

Page 3

WORTANT SA~W ~STRUCTIONS

Rwd M Wtm@om BeforeUskg YourWge.

I~ORTANT S~ETY NOTICE

The CaMorniaSafeDrinkingWaterand

Totic EnforcementAct

ofCaliforniatopublisha fistofsubstances knownto thestatetocausebirthdefectsorother reproductiveharm,andrequiresbusinessesto warncustomersofpotentialexposuretosuch substances.

● Thefiberglassinsulationin se~-clean ovens

givesoff a very small amountof carbon monotide during the cleaningcycle.

canbeminimizedbyventingwithanopen windoworusingaventilationfanorhood.

● Fluorescentlight btibs containmercury.

Ifyourmodelhasa surfacelamp,youmust recyclethefluorescentlightbulbaccordingto local,stateandfederdcodes.

Whenusing electricalappliances,basicsafety precautionsshodd befollowed,includingthe following:

● Use this applianceonly for ifi intended use

asdescribedinthismanual.

● Besureyourapptianceisproperlyinstiled and

grounded

byaqualifiedtechnicianinaccordance

withtheprovidedhstilation hstructions.

Do not attempt to repairor replaceany part of your rangeunless it is spec~lcally recommendedin this book.

shouldbereferredtoaqual~ledtechnician.

● Beforeperformingany service,DISCONNECT

THE RANGE POWER SUPPLYATTHE HOUSEHOLDDISTKBUTION PANEL

WMOV~G ~ WSE ORS~C~G OFF T~ C~C~ BREAKER.

All rangesm tip and injury couldresdt. Toprevent accidenti tippingof the range fromabnormalusage,

excessloadingoftheovendoor, attachittothewdl orfloorby installingtheAnti-Tipdevice supplied.Toinsurethedeviceis

~roperlyinstalled andengaged,

~emovethedrawerpanelandinspecttherear levekg leg.Make~ureit fitsse~urelyintotheslot.

requirestheGovernor

Exposure

Ml otherservicing

including

E youpulltherangeoutfromthewallforany reason,makesurethedeviceengagestherange whenyoupushtherangeback.Pleasereferto the Anti-Tipdeviceinformationinthisbook.Failureto takethisprecautioncouldresultintippingofthe rangeandinjury.

● Do not leavechildrendone+hildren should

notbeleftaloneorunattendedinanareawherean applianceisinuse.Theyshouldneverbeallowed tositor standonanypartoftheappliance.

● CAU~ON: ITEMSOF ~TEREST TO

C~DREN SHOULDNOT BE STORED IN CAB~ETS ABO~ A RANGE OR ON THE BACKSPLASHOFA RANG&C~DREN CL~B~G ON THE RANGE TO REACH ~EMS COULDBE SENOUSLY INJURED.

● Teachchildren not to play with the controls or

anyotherpartoftherange.

● Neverleavethe ovendooropen whenyouare

notwatchingtherange.

● Alwayskeep combustibleWMcoverings,

cutins or drapesa safe distancefrom yourrange.

● Do not allow anyoneto climb, stand or hang on

the door,draweror rangetop. Theycodd damagethe rangeand even tip it over,musing severepersonalinjury.

● Neverwear loose-fittingorhanging garments

whileusing the appliance.

Harnmablematerial couldbeignitedifbroughtincontactwithhot heatingelementsandmaycauseseverebums.

● Use ordydry pot holders—

moistordamppotholdersonhot

surfacesmayresultin bumsfrom steam.Donotletpotholderstouchhotheating elements.Donotuseatowelorotherbuky cloth, Suchclothscancatchfireona hotsurfaceunit.

● Alwayskeep dish towels, dish cloths,pot

holdersand otherHnensa safe distancefrom yourrange.

● Always keep wooden and plastic utensils

and-ned fooda safe distance away from

yourrange.

● For your safety,neveruse your appliancefor

warmingor heating the room.

(continuednextpage)

Page 4

WORTANT SA~~ ~STRUC~ONS

(contlnud)

● Do notstoreflammablematerhdsin an oven

or nearthe cooktop.

● DO NOT STOREOR USE COMBUST~LE

MATE~LS, GASOL~ OR OT~R FLAWBLE VAPORSAND LIQU~S ~ THE VIC~ITY OF T~S OR ANY OTHERAPPLMNCE.

● Keephoodandgrease~ters cleantomaintain

goodventingandto avoidgreasefries.

● Do not let cookinggreaseor otherflammable

materkdsaccumdate in or near the range.

● Do not use water on greasefires.

Neverpick up a flamingpan.

flamingpanonthesurfaceunitby

Smother

coveringpancompletelywithwellfittinglid,cookiesheetorflattray,orifavailable, usedrychernicdorfoam-typeextinguisher.

flaminggreaseoutsideapancanbeputoutby coveringwithbakingsodaor,ifavailable,a multipurposedrychetical orfoam-typefire extinguisher.

Namein theovencanbesmotheredcompletely byclosingtheovendoorandpushingthe

CANCELbuttonoruseachemicalorfoamtypeextinguisher.

● Do not touchthe heating elementsorinterior

surfaceof ovenand surfaceunits.These

surfacesmaybehotenoughtoburneventhough theyaredarkincolor.Duringandafteruse,donot touch,orletclothingorotherflammablematerials contactsurfaceunits,areasnearbysurfaceunitsor anyinteriorareaoftheoven;allowsufficienttime forcoo~ng,frost.

Potentiallyhotsurfacesincludethecooktopand

areasfacingthecooktop,ovenventopeningand surfacesneartheopening,andcrevicesaroundthe ovendoor,andmetaltrimpartsabovethedoor.

Remember:Theinsidesurfaceoftheovenmay

behotwhenthedoorisopened.

Donotcookona brokenglasscooktop,

Spilloversorcleaningsolutionmaypenetrate abrokencooktopandcreateariskofelectrical

shock.Contacta qual~ledtechnicianimmediately shouldyourcooktopbecomebroken.

● Use care whentouchingthecooktop.Theglass

surfaceofthecooktopwillretainheatafterthe controlshavebeenturnedoff.

● Cleanthe cooktopwithcaution.

Ha wetspongeo~clothis usedto

wipespillsonahotcookingarea,be carefultoavoidsteamburn.Somecle~serscan producenoxiousfumesifappfiedtoahotsurface.

●

men cooking pork,followthedirections

exactlyandalwayscookthemeattoaninternal temperatureof atleast170°F.Thisassuresthat, intheremotepossibilitythattrichinamaybe presentinthemeat,itwillbekilledandthemeat willbe safetoeat.

Oven

● Stand away from rangewhenopeningoven

door.Hot air or st- which escapesmn

causeburns to hands, face antior eyes.

. Do not heat unopenedfood continers.

Pressurecould butid up and the container couldburst, musing an injury.

● Keep the oven vent duct unobstructed.

s Keep the oven freefrom greasebutidup.

● Placethe oven she~ in the desiredposition

w~e the ovenis cool. Hthe

handledwhenhot,donotletpotholdercontact theheatingunitsintheoven.

● ~ling outthe she~ to the she~ stop is a

conveniencein ~iting heavyfoods. It is also a precautionagainstburnsfromtouching hot surfaces of the doororoven walls.

● men using cookingor roastingbagsin oven,

foflowthemanufacturer’sdirections.

Do not use your ovento dry newspapers.

Ifoverheated,theycancatchfue.

● Do not use oven for a storage area.Items

storedin anovencanignite.

● Do not leave paper products,cookingutensils?

or food in the ovenwhen not in use.

● After broiling,alwaystakethebroilerpanout

oftherangeandcleanit.Leftovergreaseinthe broflerpancancatchfuethenexttimeyouuse thepan.

● Never leavejars or cans of fat drippingson or

nearyour oven.

shelvesmustbe

Page 5

Self-CleaningOven

● Do not cleanthe doorgasket.Thedoorgasket

isessentialfora goodseal.Careshouldbetaken nottorub,damageormovethegasket.

Do not use oven cleaners.No commercial

ovencleanerorovenlinerprotectivecoating ofanykindshouldbeusedinoraroundany partoftheoven.Residuefromovencleaners willdamagetheinsideoftheovenwhentheseKcleancycleinused.

● Cleanody partslistedin this Use and Care

Book.

● BeforeseE-claing the oven, removebroiler

pan and other cookware.

● Do not use aluminumfoil to lineovenbottoms,

exceptassuggestedinmanual.hproper installationoftheselinersmy resultina risk ofelectricshockorfire.

● Be sure to wipeup excessspillagebefore

stirting the self-cleaningoperation.

● H the self-cleaningmode matiunctions,turnoff

anddisconnectthe power supply.

bya qualfledtechnician.

Haveserviced

● Ody certaintypesof glass,@ass/ceramic,

earthenwareor otherglazedcontainersare suitableforrange-topservice;

othersmaybreak

becauseofthesuddenchangeintemperature.

● Tominimizethe possibilityofburns,ignitionof

flammablematerialsandspillage,thehandleofa containershouldbeturnedtowardthecenterofthe rangewithoutextendingovernearbysotiddisk surfaceunits.

● Nevertrytocleanthe cooktopsurfacewhenitis

Somecleanersproducenoxiousfumesandwet

hot.

clothscouldcausesteamburnsifusedonahot surface.

Alwaysturnsotiddisk surfaceunitsto OFF beforeremovingcookware.

● Useofdecorativemeti covers on soliddisk

surfaceunits is notrecommended.

Ifacovered

unitisturnedon,elementburnoutcouldresult.

● Keepaneyeonfoodsbeingfried atHIor

MediumHighheatsettings.

● Whenflamingfoodsareunderthehood,

turnthefanoff.Thefan,if operating,may spreadtheflame.

Stiace Coohg Elementi

. Useproperpan

~> appli~ce is equippedwithoneor

differentsize.Selectcookwarehavingflat bottomslargeenoughtocoverthe so~ddisk

surfaceunit.Theuseofundersizedcookwarewill exposea portionofthesurfaceunittodirect contactandmayresultinignitionofclothing. Roperrelationshipofcookwaretosurfaceunit willdso improveefficiency.

● Neverleavethe sotiddisk surface units

unattendedat high heat settings.

causessmokingandgreasyspi~oversthatmay

catchonfue.

Do not cook on a brokencooktop.Spilloversor

cleaningsolutionsmaypenetrateabroken

cooktopandcreateariskofelectricalshock.

Contacta qualifiedtechnicianimmediatelyshould

yourglasscooktopbecomebroken.

moresoliddisksurfaceunitsof

size—This

Boilover

● Foodsforfryingshotid beasdryaspossible.

Frostonfrozenfoodsormoistureonfreshfoodscan causehotfattobubbleupandoversidesofpan.

● Usefittlefatforeffectivesha~owordeep-fat

frying.

Filhngthepantoofulloffatcancause

sptiloverswhenfoodisadded.

● Ua combinationofoflsor fatswiflbeusedin

frying,stirtogetherbeforeheating,orasfatsmelt

slowly.

● Alwaysheatfatslowly,andwatchasitheats.

“Usedeepfatthermometerwheneverpossibleto

preventoverheatingfatbeyondthesmokingpoint.

● Nevertryto moveapanof hot fa~ especitiy a

deepfatfryer.

Waitunti thefatiscool.

SAW T~SE

~STRUCTIONS

Page 6

FEA-S OFYOURRANGE

JBP29G ‘

\ \\’

Ill

JBP570GM JBP571GM

Page 7

Feature Index

Explained

on page

1 Solid Disk Element Surface Unit Controls

2 ‘ON” Indicator Light

for Solid Disk Element Surface Units 3 Surface Light Switch (on some models) 4 Oven CANCEL button

Push it to cancel any oven operation. 5 Oven Control, Clock and Timer 6 Set Knob

Lets you set oven temperature, clock timer

and ~ or LO broil. 7 Oven Light Switch

Lets you turn the interior oven light on and

off when the door is closed.

8 Oven Vent. &ea may get hot during oven use.

9 Cooktop Surface Light (on some models)

10 Solid Disk Element Surface Units 11 Sensi-Temp 12 Cooktop 13 Automatic Oven Light Switch

The light comes on automatically when the door is opened.

14 Oven SheE

For shelf positions, see the Baking, Roasting and Broiling sections.

15 Oven Shelves with Stop-locks (curved extensions)

For safety, facing up toward the rear of the oven.

m Surface Uni@(on some models)

Supports

5,9,29

4, 13, 15

16,22

13,15-17,20

22,25,26

4,30

3,9,29

5, 8–12, 28

4,5,29

4, 14,

18,24,31 16 Bake Unit. Maybe gently lifted for wiping the oven floor. 17 Removable Oven Door with Broil Stop Position

Easily removed for oven cleaning.

18 Broiler Pan and Rack

Do not clean in the Self-Cleanin~ oven.

19 Oven Door Gasket 20 Storage Drawer 21 Model and Serial Number Location

On the front of the range behind the storage drawer. 22 Anti-Tip Detice. See the Installation Instructions. 23 Broil Unit 24 Oven Interior Light 25 Oven Door Latch Handle. Use for Self-Cleaning cycle only.

31 31

4,20,22,24,30

5,24,31

3,32

15,24,30

15, 16,20,22

25,26

Page 8

SU~ACE COO~G

BeforeUsingYourSolidDisk Modtie for the First Time

The top working surface of sofid disk elements have a protective coating which must be hardened before using the elementi for the first time. To

harden this coating, the elements should be heated without a pan for about 5 minutes at the ~ setting. Otherwise the coating will stick to the pan.

GeneralInformationAbout SolidDisk Elemenk

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

Heating of the element will change the stainless steel element trim rings to a gold color.

THE ELEMENT PROTECTIVE COATING MUST BE HARDENED TO HELP PROTECT THE ELEMENT OVER ITS LIFE.

Using a solid disk element is quite similar to using an

electric coil surface unit. With both types of surface units you will enjoy the cleanliness of electricity and the benefits of retained heat in the elements. However, there are differences.

● Solid disk elements reach temperature a Mttle

slower, and hold heat longer than coil unih.

Solid disk elements have very even heat distribution. Since solid disk 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 settingused for cooking.

● The red dot in the center of the solid disk

element indicates built-in temperature fimiters

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.

CookwareTips

For cooking on sotid disk elements, the use of

correct cookware is very impotint.

● Aluminum cookware conducts heat faster than

other metals.

● Cast-iron and coated cast-iron containers are slow to

absorb heat, but generally cook evenly at minimum or medium heat settings.

● Glass cookware 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.

● There is retained heat in the element.

On boilovers, wait for the element to cool before cleaning the element area.

● Youmust use proper flat bottomed cookware,

not cookware that is warped, rounded, or curved. Improper cookware could cause poor cooking results.

“Untike electric coil surface units, solid disk

elements do NOT turn red hot, even at HI setting. You may however, notice a dull glow when the

elements are on HI and the room is dimly lit.

● Solid disk element cooking takes you a step

closer to easier cleanup because the cooking surface is sealed against spills.There are no drip hwls or burner boxes to clean.

● Good pans have a thick, flat bottom which absorbs

the heat from the element. The thick, flat bottom provides good heat distribution from the element

to the food.

QPans with thin, uneven bottoms do not do a good

job of using the heat coming from the element.

The food to be cooked may bum and require more time and electricity. You would also have to add

more fat or water.

Pans with uneven bottoms are not suitable.

Page 9

Howto Set the Controls

1. Push the control knob in.

2. Turn either clockwise or

counterclockwise to the desired heat setting.

The control must be pushed in to set only from

the 0~ position. When the control is in ~y position

other than OFF, it may be rotated without pushing in.

Cooting Guidefor UsingHeat Settings

At both OFF and HI settings,there is a slight niche. When turning the control knob to either of these positions, you

Mf:&M

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.

/,\

OFF

MED

MEDIUM

HIGH

Be sure you turn control to OFF when you finish cooking.

An indicator fight will @owwhen ANY heat on any surface unit is on.

Cooktoptemperatures increaseswith the number of surfaceunits that are on. With 3 or 4 surface unik turned on, surface temperatures are M@, so be tirefti when touching the cooktop.

~—Bring water to boil. MEDIUM HI—Fast fry, pan broil; maintain fast boil

on large amount of food.

MED—Saute and brown; maintain slow boil on large

amount of food.

MEDIUM LO—Cook after starting at ~; cook with

littlewater in covered pan.

LO—Steam rice, cereal; maintain serving

temperature of most foods.

NOTE:

1.At W or MED~ HI, never leave food

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

2. At LO or MED~M LO, melt chocolate, butter on small unit.

Sensi-Temp

OFF

150 —

200

il\

250 300

‘MControl

450

, — 400

350

(on some models)

The automatic solid disk surface unit sensesthe temperature of the pan and regulates it according to the settingselected.

To turn the surface unit ON, push in and turn the knob counterclockwise. Youwill feel a “click” at the OFF position.

LampOver the SurfaceUnit (on some models)

Push the switch to turn the light on and off.

When turned on, the Sensi-Tempw surface unit always beginswith full power,no matter where the knob is set. When the temperature you selectedhas been reached, the surfaceunitcyclesOFF and ON to maintain the settingautornaticdly, similarto your oven. Even when theknob is set at minimum, the surface unitbegins on fullpower untilthe selected heat setting is reached.

The Sensi-Tempw surface unit will not burn food whenthe correct setting is selected.For example, beans,chocolateand mashed potitoes can be left on the Sensi-TempTMsurfaceunit withoutscorching or burning.Food may dehydrateif left on for long periods of time,but the heat sensing devicewill not let the food or pan overheat beyond the setting.

(continuednextpage)

Page 10

S~ACE COO~G

(continued)

Howto CheckPan Pefiomance on a SolidDiskSuflace Utit

1. Put1 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 pan.

4. Bubbles localized in only a portion of the bottom indicate uneven contact of the pan to the surface unit, uneven heat transferor an unsuitable pan.

~.:~

~,-?,>

,“,.,,,..,.:,

,.~!,,.:,::,-.

,,~,:,.,#

.&+?;:,>,

,,*:

4.,

,...,

*$,y

● Do not use pans with rounded

bottoms. They don’t have enough contact with the solid disk

,:.

.,+,

surface unit to cook properly.

● Use pans of the conect di~eter

only:They should be slightly larger than the solid disk surface unit so spillovers will flow onto the cooktop and not bake onto

the element. A damp cloth is sufficient to remove the spill. Pans should,not overhang= more than 1 inch beyond the

surface unit.

● To o~tirnizecooking time and

energy usage, you should use a pan that is sized correctly for the cooking process, with a wellfitted lid to avoid evaporation loss, and cook with as little water or fat as possible. If the pan is too small, energy is wasted and

spillage can flow onto the solid disk surface unit.

● Place only dry pans on the solid

disk surface units. Do not place lids on the surface units, particularly wet lids.

● We recommend that you use

only a flat-bottomed wok. They are available at your local retail store. The bottom of the wok should have the same diameter as the element to ensure proper contact.

● Do not use woks that have support

rings. This type of wok will not heat on solid disk surfaceunits.

● Some special cooking procedures

require-specific cookware such as pressure cookers, deep fat fryers, etc. All cookware must have flat bottoms and be the correct size. The cookware should dso be

covered, if applicable to the cooking process.

● Canning pots should not extend

more than 1 inch beyond the

surface of a solid disk surface units 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 the Home Canning Tips section for firther information.

Page 11

QuestionsandAnswers

Q. May I can foods and preserves on my solid disk

surface units?

A. Yes, but ody 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 the solid

disk surface unit. Since canning generates large amounts of steam, be careful to avoid bums from steam or heat. Canning should only be done on the surface units. Follow our recommendations in the Home Canning Tips section.

Q. Why does the solid disk surface units smoke

when I first turn it on?

A. This initial smoking is both normal and necessary.

A rust preventative is applied to each surface unit

at the factory. When the unit is turned on for the

first time, the coating will bum off the surface unit

areas. This takes approximately 5 minutes and should be done without any cookware on the surface unit. Otherwise, the coating will stick to the cookware.

Q. Why is the cooktop hot to the touch?

A. More heat is transferred to the cooktop by the solid

disk surface units than by electric coil surface units because the surface units are clamped securely to the cooktop. This, of course, eliminates spillovers from getting inside the 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 surface unit. More heat

will then be transferred to the cookware and the food rather than the cooktop. The cooktop temperature will not cause damage to the cabinets,

countertops or cookware.

Q. Why am I overcooking my food with the new

so~d disk surface units?

A. The solid disk surface units are very energy-

efflcient and retain heat much longer than the coil surface units. Food will boil or fry 3 to 5 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.

Q. Why does it take a long time to cook my food? A. It doesn’t. The extra time it takes compared to the

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

Q. Can I use special cooking equipment like an

orienti wok, on my sotid disk surface units?

A. We recommend that you use only a flat-bottomed

wok. They are available at your local retail store. The bottom of the wok should have the same

diameter as the surface unit to ensure proper contact. Do not use woks that have support rings. This type of wok will not heat on solid disk surface units.

Whyistheporcelainfinishon my cookware comingo~

A. If you set your solid disk surface unit on a heat

setting higher than required for the cookware material, and let the cookware sit too long, the cookware’s finish may smoke, crack, pop or bum depending on the pot or pan. Also, cooking small amounts of dry food may damage the cookware’s finish.

Page 12

Canning should be done on the solid disk surface unit’s only.

Pots that extend beyond one inch of a cooking unit’s

trim ring are not recommended for most surface cooking. However, when canning with a water-bath or pressure canner, larger-diameter cookware maybe used. This is because boiling water temperatures

(even under pressure) are not harmful to cooktop surfaces surrounding the cooking units.

Obseme theFollowingPointsin Canning

HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR OTHER LARGE DIAMETER POTS FOR FRYING OR BOILING FOODS OTHER

T~ WATER.Most syrup or sauce mixtures— and dl types of frying+ook at temperatures much higher than boiling water. Such temperatures could eventually harm cooktop surfaces surrounding the

solid disk surface units.

1. Be sure the canner fits over the center of the

cooking unit. If your range or its location does not allow the canner to be centered on the cooking 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 solid disk surface unit and take too long to boil water.

mGHT WRONG

Flat-bottomed canners are recommended.

CAUTION:

Safe canning requiresthat h- microorganisms aredestroyedandthatthejars are sealedcompletely.

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 disk surface units heat up and cool down

more slowly than other electric surface units.

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.

3. When canning, use recipes and procedures from reputable sources. Reliable recipes and procedures are available from the manufacturer of your canner; manufacturers of glassjars 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 house has low voltage, canning may take longer than expected, even though directions

have been carefully followed. The process time will be shortened bv:

(1) using a p~essurecanner, and (2) starting with HOT tap water for fastest heating

of large quantities of water.

The solid disk surface units have temperature limiters that help prevent damage to the cooktop.

If the bottom of your canner is not flat, the solid disk

surface unit can overheat, triggering the temperature limiters to turn the unit off for a time. This will stop

the boil or reduce the pressure in the canner.

Since you must make sure to process the ~nning

jars for the prescribed time, with no interruption

in processing time, you cannot can on solid disk surface uniti if the bottom of your canner is not flat enough.

Page 13

STOP COOK

TIMER CLOCK TIME CLEAN TIME BROIL BAKE

nDDDDDD

Oven“On”Indicator

The word “ON’ is displayed when the BAKE or the BRO~ button is pushed. It goes out when the oven CANCEL button is pushed or when the oven shuts off automatically.

The oven operation is controlled electronically. The following instructions tell you how to operate the electronic controls.

ToSetthe MinutdSecond Ther

1.Push the TIMER button.

2. Turn the SET knob to the desired amount of time (up to 9 hours and 59 minutes). The minute/second

timer will begin to count down within a few seconds.

3. When time is up, the end of cycle tone (3 long

beeps) will sound and the display will again show the time of day.

Tones

ToSetthe Clock

1. Wsh the CLOCK button.

2. Turn the SET knob to the correct time of day. The clock is now set. The clock must be set to the correct time of day for accurate automatic oven timing operations.

ToCanceltheTfier

Wsh and hold the TMER button for 3 seconds while ‘TIMER’ is displayed. This will clear the minute/second timer function.

NOTE: The minute/second timer is a reminder only and will not operate the oven.

You can use the minute/second timer whether or not the oven is being used. The minute/second timer does not interfere with oven operations.

End-of-Cycle Tone (3 long beeps—1 second on,

1 second o~: shows that a timed oven operation has reached the Stop Time or that the minute/second timer has counted down.

Attention Tone (seriesof short beeps, l/4-second on,

l/4-second off, until the proper response is given): will sound if the oven has only been partially programmed. For example, if you have selected a cook time but no temperature, you will hear the

attention tone until you select a temperature or push the CANCEL button.

Notification Tone (single, 1-second beep): indicates the oven has stabilized at the selected temperature.

Key Tone (single, l/10-second beep): sounds when

any button is pushed.

Function Error Tone (series of very rapid beeps,

l/8-second on, l/4-second o~: display will show a code. Cancel the function error tone by pushing the CANCEL button. If the function error tone starts

again (after about 15 seconds), call for service. Disconnect the range electrical supply to stop the tone.

If the function error occurred while you were programming the oven control, push the CANCEL button and try again.

To Cancel the Tone... If you don’t want an audible tone when you push a button, you can eliminate the Key Toneby pushing and holdingthe CANCEL button until you hear a short beep (in approximately two seconds). To activate the tone again, push and hold the CANCEL button once more until you hear a short beep. Canceling or activating the tone should only be done when thereis no oven operationprogrammed.

Wshing the CANCEL button will clear all functions except the Clock and Minute/Second Timer.

Page 14

BeforeUsingYourOven

1.Look at the controls. Be sure you understand how

to set them properly. Read over the directions for the Oven Controls so you understand how to use them.

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

3. Read over information and tips that follow.

4. Keep thisbook handy so you canreferto it, especiallyduring the first weeks of using your new range.

OvenShelves

The shelves are designed with stop-locks so when placed correctly on the shelf suppo~, they will stop before coming completely out of the oven and will not tilt when you are removing food from them or placing food on them.

When placing cookware on a shelf, pull the shelf out to the “stop” position.Place the cookwareon the shelf,

then slide the shelf back into the oven. This will eliminate reaching into the hot oven.

To remove the shelf from the oven, pull it toward you, tilt the front end upward, and pull it out.

To replace, place the shelf on the shelf support with the stop-locks (curved extension of the shel~ facing up and toward the rear of the oven. Tiltup the front and push the shelftowardthe 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.

NOTE: You may notice a “burning” or “oily” smell the fwst few times you turn your oven on. This is normal in a new oven and will dissipate in a short time. To speed the process, set a self-clean cycle

(see Operating the Self-Cleaning Oven section) lasting a minimum of 3 hours.

ShelfPositions

The oven has 4 shelf supports identified in this illustration as A (bottom), B, C and D (top).

Shelf positions for cooking are suggested in the Baking, Roasting and Broiling sections.

Page 15

OvenLight

The light comes on automatically when the door is opened. Use the switch on the control panel to turn the light on and off when the

door is closed.

DoZtYourse~—Adjustthe OvenThemostit

H you don’t think the oven is heating at the right temperature when you are baking or roasting, you can reset the thermostat yourseti.

When cooking food for the first time in your new oven, use time given on recipes as a guide. Oven thermostats, over a period of years, may “drift” from the factory setting and the differences in timing between an old and a new oven of 5 to 10 minutes are

not unusual. Your oven has been set correctly at the factory and is more likely to be accurate than the oven which it replaced.

Wedo not reeommend the use of inexpensive thermometers, such as those found in the grocery

store, to check the temperature setting of your new oven. These thermometers can vary by 2M0 degrees.

Todecide how much to change the temperature,

setthe oven temperature 25°F.higher or lower than

the temperature in your recipe, then bake. The results of this “test” should give you an idea of how much the temperature shouldbe changed.

To Adjust the Temperature:

BAKE

2. Select an oven temperature between 500°F. and 550°F. with the SET knob.

3. Immediately, before “BAW’ appears, push

and hold the BAD button for about 4 seconds. The time display will change to the oven adjustment display.

4. The oven temperature can be adjusted up to (+) 35°F. hotter or (-) 35°F.cooler.

SET

If the oven control signals, push the CANCEL button and start over.

CANCEL

NOTE: This adjustment will not affect the Broil or Clean temperatures. It will be retained in memory after a power failure.

1. Push the BA~ button.

Turn the SET knob to adjust the

temperature in 5°F. increments.

5. When you have made the

adjustment,

button to go back to the time of

day display.Use your oven as you would normally.

push the CANCEL

Do not lock the oven door with the latch during baking. The latch is used for seti-cleaning only.

Youroven temperature is controlled very accurately using an oven 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’sperformance. If you think an adjustment is necessary, see the Do It

Yoursel~—Adjustthe Oven Temperature section.

(continuednextpage)

15I

Page 16

Howto SetYourRangefor Bating

To avoid possible burns, place the shelves in the

correct position before you turn the oven on.

BAKE

1. Push the BAKE button.

BA~G

(continued)

3. Push the CANCEL button when baking is finished and then remove

2. Turn the SET knob until the desired

temperature

is displayed.

SET

If preheating is desired, do not place the food in the oven until the 1-secondbeep sounds to indicate the oven is preheated.

Howto TimeB*e

Do not lock the oven door with the latch

during timed baking. The latch is used for seti-cleaning only.

The oven control allows you to turn the oven on or off automatically at specific times that you set.

Howto SetImmediateStart andAutomaticStop

To avoid possible burns, place the shelves in the correct position before you turn the oven on.

The oven will turn on immediately and cook for a

selected length of time. At the end of Cook Time,

the oven will turn off automatically.

COOK 1. Wsh the COOK TIME button.

TIME

2. Turn the SET knob until the desired

length of baking time appears in the display.

3. Push the BAKE button.

4. Turn the SET knob until the desired

temperature

is displayed.

SET

BAKE

SET

To change the oven temperature during the bake cycle, push the BAKE button and then turn

the SET knob to get the new temperamre.

NOTE: Before beginning make sure the oven clock shows the correct time of day.

CLOCK To set theclock, firstpush the CLOCK

pad. Turn the SET knob until the correct

time of day is displayed.

The oven will continue to cook for the programmed

amount of time, then shut off automatically.

5. Remove the food from the oven. Remember,

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

NOTE:

● Foods that spoil easily such as milk, eggs, fish,

stuffings, poultry and pork should not be allowed

to sit for more than 1 hour before or after cooking.

Room temperature promotes the growth of harmful bacteria. Be sure the oven light is off because heat from the bulb will speed harmful bacteria growth.

● Push the STOP TIME button to find out when

the end of cycle tone will sound and the oven will turn off.

● Push the CLOCK button to display the time of day

with out canceling the oven operation.

Page 17

How to Set Delay Start and Automatic Stop

Quick Reminder:

1. Push the COOK TIME button.

2. Turn the SET knob to set the cooking time.

3. Push the STOP T~E button.

4. Turn the SET knob until the desired stop time appears in the display.

5. Push the BAKE button.

6. Turn the SET knob to select the oven temperature.

To avoid possible burns, place the shelves in the correct position before you turn the oven on.

Youcan set the oven control to turn the oven on automatically,cook for a specific length of time and

turn off automatically.

For examDle:Let’s say it’s 2:00 and dinner time is shortly aft~r 7:00. The~eeipe suggests 3 hours baking time at 325°F.Here’s how:

COOK 1. Push the COOK TIME button.

TIME

BAKE

SET

5. Push the BAKE button.

6. Turn the SET knob until “325°”

is displayed.

At 4:00, theoven will turn on automatically. The oven will continue to cook for the programmed 3 hours and shut off automatically at 7:00.

7. Remove the food from the oven. Remember, even

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

NOTE:

● The low temperature zone of this range (between

150°F.and 200°F.) is available to keep hot cooked

foods warm. Food kept in the oven longer than

2 hours at these low temperatures may spoil.

cWhen setting your oven for a delay start, never

let foods such as dairy products, fish, meat, poultry, etc. sit for more than 1 hour 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.

SET

STOP TIME

SET

2. For 3 hours of cooking time, turn

(continuednextpage)

the SET knob until “3:00’ appears

in the display.

Push the STOP TIME button.

4. Set the Stop Time by turning the

SET knob until “7:W’ appears

in the display.

Page 18

For best baking results, follow these suggestions:

OvenShelves

BA~G

(continued)

Arrange

shelf or shelves in

the desired locations

while the oven is cool. The correct shelf position depends on the kind of food and the browning desired. As a general rule, place-most foods in the middle of the oven, on either shelf position B or C. See the chart for

suggested shelf positions.

the oven

Preheating

Preheat the oven if the recipe calls for it. Preheat means bringing the oven up to the specified temperature before putting in the food. To preheat, set the oven at the correct temperature-selecting a higher temperature does not shorten preheat time.

I Npe of Food

I Angel food cake

I Biscuits or muffins I Cookies or cupcakes I Brownies ! Layer cakes I Bundt or pound cakes

Pies or pie shells

Frozen pies Casseroles Roasting

Preheating is necessary for good results when baking cakes, cookies, pastry and breads. For most casseroles and roasts, preheating is not necessary. For ovens without a preheat indicator light or tone, preheat

10 minutes. After the oven is preheated place the food in the oven as quickly as possible to prevent heat from escaping.

I SheMPosition I

1A I Bor C I Bor C 1 Bor C

1 Bor C I AorB

Bor C

A (on cookie sheet) Bor C

Aor B

I I

BakingPans

Use the proper baking pan. The type of finish on the pan determinesthe amount of browning that will occur.

● Dark, rough or dull pans absorb heat resulting in a

browner, crisper crust. Use this type for pies.

● Shiny,bright and smooth pans reflect heat, resulting

in a lighter, more delicate browning. Cakes and cookies require this type of pan.

● G1assbaking dishes also absorb heat. When baking

in glass baking dishes, lower the temperature by 25°F.and use the recommended cooking time in

the recipe. This is not necessary when baking pies

or casseroles.

PanPlacement

For even cooking and proper browning, there must be

enough room for air circulation in the oven. Baking results will be better if baking pans are centered as

much as possible rather than being placed to the front

or to the back of the oven.

Pans should not touch each other or the walls of the

oven. Allow 1 to 1

as from the back of the oven, the door and the sides. If you use 2 shelves, stagger the pans so 1 is not directly above the other.

Y2 inch space between pans as well

Page 19

BakingGuides

When using prepared baking mixes, follow package recipe or instructions

for the best baking results.

When baking cookies, flat cookie sheets (without sides)produce better-looking cookies. Cookies baked in ajelly roll pan (short sides dl around) may have darker edges and pale or light browning may occur.

Do not use a cookie sheet so large that it touches the walls or the door of the oven. Never entirely cover a shelf with a large cookie sheet.

For best results, use only 1 cookie sheet in the oven at a time.

Pies

For best results, bake pies in dark, rough or dull pans When baking cakes, warped or bent pans will cause to produce a browner, crisper crust. Frozen pies in foil pans should be placed on an aluminum cookie sheet for baking since the shiny foil pan reflects heat away recommends will usually be crisper, thinner and drier from the pie crust; the cookie sheet helps retain it.

Cakes

uneven baking results and poorly shaped products. A cake baked in a pan larger than the recipe

than it should be. If baked in a pan smaller than recommended, it may be undercooked and batter may

oveflow. Check the recipe to make sure the pan size used is the one recommended.

AluminumFoil

Never entirely cover a shelf with aluminum foil. This will dis&rb the heat circulation and result in poor baking. A smaller sheet of foil maybe used to catch a spilloverby placing it on a lower shelf several inches below the food.

Don’tPeek

Set the timer for the estimated cooking time and do DO NOT open the door to check until the not open the door to look at your food. Most recipes minimum time. Opening the oven door frequently provide minimum and maximum baking times such

as “bake 30-40 minutes.”

during cooking allows heat to escape and makes baking times longer. Yourbaking results may also be affected.

Page 20

ROAS~G

Do not lock the oven door with the latch during Roasting. The latch is used for seti-cl=ning ody.

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.

Roasting is really a baking procedure used for meats. Therefore, the oven controls are set for BA= or Timed Baking. You may hear a slight clicking

sound, indicating the oven is working properly.Roasting is easy;just follow these directions:

1. Place the shelf in A or B position. No preheating is

necessary.

2. Check the weight of the

meat. Place the meat fat-side-up, or poultry breast-side-up, on roasting rack in a

shallow pan. The melting fat will baste the meat. Select a pan

asclose to the size of the meat as possible. (The

broiler pan with rack is a good pan for this.) Line the 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 inside the oven or inside the oven door.

BAKE

SET

Wsh the BA= button.

4. Turn the SET knob until the desired

temperature is

displayed.

=,-~~-~ IIll >. , Y,‘\-

, -. ,,,,,,

:-3

5. Push the CANCEL button when

CANCEL

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 10°F.less than

temperature in the Roasting Guide).

NOTE: Youmay wish to use Timed Baking, as

described in the Baking section of this book, to turn

the oven on and off automatically.

To change the oven temperature during the roasting cycle, push the BA~ button and then

turn the SET knob to get the new temperature.

cooking or roasting is finished

and then remove the food from

the oven.

ForFrozenRomts

Frozen roastsof beef, pork, lamb, etc., can be started withoutthawing,but allow 10to 25 minutes per pound even doneness. Some commercial frozen poultry can additionaltime (1Ominutes per poundforroastsunder be cooked successfully without thawing. Follow the 5 pounds,moretimefor largerroasts). directions given on the package label.

Thaw most frozen poultry before roasting to ensure

Page 21

Questionsand Answers

Q. Is it neeessary to check for doneness with a

meat thermometer?

A. Checking the finished intemd temperature at the

completion of cooking time is recommended. Temperatures are shown in the Roasting Guide

section. For roasts over 8 lbs., check 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?

A. Roasts are easier to slice if allowed to cool 10 to

20 minutes after removing them from the oven.

Be sure to cut across the grain of the meat.

Q. Do I need to preheat my oven each time I cook a

roast or poultry?

A. It is unnecessary to preheat your oven.

Q. When buying a roast, are there any special tips

that would help me cook it more evenly?

A. Yes. Buy a roast as even in thickness as possible,

or buy rolled roasts.

Q. Can I sed the sides of my fofl “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.

ROASTINGGU~E

Oven

~pe

Temperature

Doneness

Meat

Tender cuts; rib, high quality

sirloin tip, rump or top round*

Lamb leg or bone-in shoulder*

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

325°

325° 325° 325°

Rae:

Medium:

Well Done: Rare:

Medium: Well Done: Well Done: Well Done: To Warm:

Podtry

Chicken or Duck Chicken pieces

Turkey *For boneless rolled roasts over b inches thick, add 5 to 10 tinutes per pOUnd to times given above. fThe U. S. Department of Agriculture says “Rarebeef is popular,but you shouldknowthat cooking it to only 140°F.means some

foodpoisoningorganismsmay survive.”(Source:SafeFood Book.YourKtchen Guide.USDARev.June 1985.)

325° 350°

325°

Well Done: Well Done:

Well Done:

ApproximateRoastingTime

in Minutesper Pound 3 to 5 lbs. 6to 8lbs.

2633 18-22 35-39

22-29 40-45 30-35 21-25 20-23 25–30 30-35

2&28

28-33 3545 30-40 3545 30-40

17–20minutesper poand(anyweight)

3 to 5 lbs. Over5lbs. 35-40

30-35 35-40 10to 15lbs.

Over 15lbs.

18-25 15-20

. .

Internal

Temperature ‘F.

140°–1500t 150°–1600 170°–1850 140°–1500T 150°–1600 170°–1850 170°–1800 170°–1800 115°–1250

185°–1900 185°–1900

thigh:

185°–1900

Page 22

Do not lock the oven door with the latch during broiling. The latch is used for seE-cleaning only.

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 directions to keep spattering and smoking to a minimum.

1.If the meat has fat or gristle near edge, cut vertical slashes through both ~bout2“ apart.-If desired, fat may be trimmed, leaving layer about 1/8” thick.

2. Place tie meat on the broilerrack on the broiler pan which comes with the range. Always use the rack so the fat drips into the broiler pan; otherwise the

juices may become hot enough to catch fire.

3. Position the shelf on the recommended shelf

position as suggested in the Broiling Guide.

4. Leave the door oDento

the broil stop po~ition.

The door stays open by itself, yet proper temperature is maintained in the oven.

BROIL 5. Push the BROIL bution.

1 = 6. Turn the SET knob until either HI

SEt

Turn food only once

during cooking. Time foods for first side according to the Broiling Guide.

Turn food, then use times given for second side as a

guide to preferred doneness. where 2 thicknesses and times are given together, use first times given for thinnest food.)

CANCEL

—

BROIL or LO BROIL is displayed.

8. When broiling is completed push

the

food immediately,md leave the pan outside the oven to cool during the meal for easiest cleaning.

Useof Alwinum Foti

You can use aluminum foil to line your broiler pan and broiler rack. However, you must mold the foil tightly to the rack and cut slits in it just like the rack.

Without the slits, the foil will prevent fat and meatjuices from draining to the broiler pan. The juices could become hot enough to catch on fire. If you ?do not cut the slits, you are frying, not broiling.

s~b$:y$?:; ~ ‘

CANCEL button. Servethe

(

~$<~{$:y! ‘ “

Questions&Answers

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

rack in the pan?

A. Yes. Using the rack suspends the meat over the

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

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

cleanup easier.

Q. Should I salt the meat before broiling? A. No. Salt draws out the juices and allows them to

evaporate. Always sdt after cooking. Turn meat with tongs; piercing meat with a fork also allows

juices to escape. When broiling poultry or fish,

brush each side often with butter.

Q. Why are my meats not turning out as brown as

they shodd?

In some areas, the power (voltage) to the range

may be 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.

Page 23

1.Always use the broiler pan and rack that comes

with your range. It is designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan.

2. Leave the oven door open to the broil stop

position for all foods.

3. For steaks and chops, slash fat evenly around

outside edges of meat. To slash, cut crosswise through outer fat surfacejust to the edge of the

meat. Use tongs to turn meat over to prevent

piercing meat and losingjuices.

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

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

7. Frozen steakscan be broiled by positioning the oven shelf at next lowest shelfposition and increasing cooking time given in this guide 1 times per side.

8. If your range is connected to 208 volts, rare steaks may be broiled by preheating the broiler and positioning the oven shelf 1 position higher.

Quantity andor

Food Thickness Bacon

Ground Beef

WellDone

BeefSteaks

Rare Medium WellDone

Chicken

Bakery Products Bread

(Toast) or Toaster Pastries English Muffins

Lobster Tails

Fish

Ham Slices

[Drecooked)

Pork Chops WellDone

Lamb Chops

Medium

WellDone

Medium Well Done

Wienersand

similar precooked sausages, bratwurst

1/2 lb. (about8

thin slices) 1lb. (4 patties)

1/2to 3/4 inch thick

1inch thick

(1 to 1Z lbs.)

1%inch thick

(2 to 2%lbs.)

1whole (2 to 2%lbs.), split lengthwise

2 to 4 slices 1pkg. (2) 2 (Spfit)

24 (6 to 8 oz. each)

l-lb. fillets 1/4to 1/2inch thick

1inch thick

2 (1/2 inch thick) 2(1 inch thick), about 1lb.

2(1 inch thick)

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

about 1lb.

l-lb. pkg. (10)

c c

c c c

1%–2

13–16

12 10

25 35

6 8

10 12

14 17

SecondSide

Time,Minutes

5 6

7-8

1416

2W25

l&15 Reduce time about 5 to 10minutes

1/2

Do not

turn over.

10 13

10 12

12-14

Comments

Arrange in single layer.

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

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

Slash fat.

per side for cut-up chicken. Brush each side with melted butter. Broil

skin-side-down first.

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

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

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

Increase time 5 to 10minutes per side for 1%inch thick or home cured ham

Slash fat.

If desired, split sausages in half1-2 lengthwise;-cut into 5~to6-inch pieces.

Page 24

OPEM~G T~ SELF-CLEmG OWN

Nod CleamngTree: 3 hours

Beforea CleanCycle

The range must be completely cool in order to set the se~-clean cycle. You may have to allow the oven to cool before you can slide the door latch.

1.Remove the broiler pan, broiler rack, all cookware and any aluminum foil from the oven—they cannot

withstand the high cleaning temperatures. NOTE: The oven shelves may be leftinoven.

Shelveswilldiscolorand become hard to slide after the self-clean cycle.

2. Wipe up heavy soil on the oven bottom. If you use

soap, rinse thoroughly before self-cleaning to prevent staining.

A. Oven Front Frame B. Oven Door Gasket

C. Oven Door Latch D. Oven Light E. Openings in Door.

3. Clean spatters or spills on oven front frame (A), under the front edge of the oven vent, the door liner outside the door gasket and the front edge of the

oven cavity (about 1 inch into the oven). Use detergent and hot water with a soap-filled steel wool pad, then rinse well with a vinegar and water mixture. This will help prevent a brown residue from forming when the oven is heated. Buff these

areas with a dry cloth.

● Do not rub or clean the door gasket (C)—the

fiberglass material of the gasket has an extremely low resistance to abrasion. An intact and well-fitting oven door gasket is essential for energy-efficient oven operation and good baking results. If you notice the gasket becoming worn, frayed or damaged

in any way or if it has become displaced on the

floor, you should have it replaced.

● Do not let water run down through openings in

top of door (E). To help prevent water from getting in these slots when cleaning, open the door as far as it will go.

4. Close the door and make sure the oven light (D) is off. If the oven light is not turned off, the life of the bulb will be shortened or it may cause the bulb to bum out immediately.

The oven shelves may be cleaned in the seEcleaning oven. However, they will darken, lose their luster and become hard to slide. Wipe the shelf supports with cooking oil after self-cleaning to make shelves slide more easily.

Do not use commercial oven cleaners or oven

protectors in or near the seti-cleaning oven.

A combination of any of these products plus the high clean cycle temperatures may damage the porcelain finish of the oven.

tiportant Theoven door must be closed,latched and all

controlsmust be set correctlyfor the clean cycle to

work properly.

Page 25

Howto Set Ovenfor Cleaning

Quick Reminder:

1. Repare the oven for cleaning.

2. Close and latch the oven door.

3. Wsh the CLEAN button.

4. Turn the SET knob to set the clean time.

1. Follow the steps to prepare the oven for cleaning.

2. Close the oven door and slide latch handle to the right as far as it will go.

Never force the door latch han~e. Forcing the handle may damage the door lock mechanism.

CLEAN 3. fish the CLEAN bufion.

111111-+

The self-clean cycle will automatically begin after

“CLEAN’ is displayed and the word “ON’ appears

on the display. When the oven heats to a high temperature, the word “LOCK’ will be displayed and the door latch handle will be locked in position. It will

not be possible to open the oven door until the LOCK light goes off and the oven has cooled below locking temperature. If you cannot slide tie latch easily to unlock the door, allow additional time for cooling.

The word “DOOr” is displayed if you try to set a clean cycle without latching the door or if the oven temperature is too high.

4. Turn the SET knob one half turn. The display will show “3:30’:

Sfl

Aftera Clan 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, the word “LOCK’ goes out and the door can be opened.

When the LOCK light is off and the oven has cooled below the locking temperature, slide latch handle to the left as far as it will go and open the door.

Never force the latch handle. The latch slides easily. Forcing the latch handle may damage the door lock.

Ullllll

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 soapfilled steel wool pad. Be sure to rinse thoroughly with a vinegar and water mixture. These deposits are usually a sdt residue that cannot be removed by the clean cycle.

If the oven is not clean after 1clean cycle, the cycle may be repeated.

(continuednextpage)

Page 26

—

OPEMT~G Tm SELF-CLEA~G OWN

Howto SetDelayShrt of Cleting

(continued)

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 beginting make sure the oven clock shows the correct time of day.

For example:

oven to begin self-cleaning at 9:00 after you’re finished in the kitchen.

normal amount so the normal Clean Time of 3 hours

is preferred.

1. Prepare the oven for cleaning.

2. Close the oven door and slide latch handle to the right as far as it

will go. Make sure the oven light is off.

STOP TIME

SET

Let’s say it’s 7:00 and you want the

The oven is just soiled a

3. Push the STOP TIME button.

4. Turn the SET knob to the time of day you want cleaning to be completed (must be more that 3Xhourslater than the present time of day).

Quick Reminder—Delay Startfor SeM-Clean:

Prepare the oven for cleaning.

2. Close and latch the oven door.

3. Wsh the STOP TIME button.

4. Turn the SET knob to the time of day you want cleaning to be completed.

5. Push the CLEAN button.

6. Turn the SET knob one half turn until “3:30’

appears in the display.

After the clean cycle starts, the word “CLEAN’ will be on in the display.

When the oven heats to a high temperature, the word “LOCK’ will be displayed and tie 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.

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 the word

“LOCK” goes out and the door can be opened.

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

7.Turn the SET knob until “3:30’

appears in the display.The words “DELAY CLEAN’ will also appear

in the display.

U,lllll

CLEAN 5C~sh the CLE~ bu~on.

[

Never force the latch handle. Wait until the word “LOCK’ goes out in the display and the latch slides easily.Forcing the door handle may

damage the door lock. NOTE: During a delayed self-clean operation,

you can find out when the oven will start cleaning by pushing and holding the CLEAN button.

Page 27

Questionsmd Answers

Q. ~ my oven clock is not set to the correct time of

day, mn I still se~-clean my oven?

A. If the clock is not set to the correct time of day you

will not be able to set a delay clean to end at a specific time.

Q. Can I use commercial oven cleaners on any part

of my se~-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. What should I do if excessive smoking occurs

during cleaning?

A. This is caused by excessive soil. fish the

CANCEL button. Open windows to rid room of

smoke. Wait until the oven has cooled and the

word “LOCK’ is off in the display.Wipe up the excess soil and reset the clean cycle.

Q. Is the “crackling” or ‘>opping” sound I hear

during cleaning normal?

A. Yes. This is the sound of the metal heating and

cooling during both the cooking and cleaning functions.

Q. Should there be any odor during the cleaning?

A. Yes,there maybe an odor during the first few

cleanings. Failure to wipe out excessive soil might

also cause a strong odor when cleaning.

Q. What caus= the hair-fike Eneson 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. The word “DOOd’ appwred 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.

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 spongeor cloth.

Q. My oven shelves do not stide easily.

What is the matter?

A. Afier self-cleaning, oven shelves may become so

clean they do not slide easily.

slide more easily, after each self-cleaning 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

se~-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.

To make shelves

Page 28

Proper care and cleaning are important so your range will give you efficient and satisfacto~ service.

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

Removalof PackagingTape

BE SURE T~T ELECTWC POWER IS OFF BEFORE CLEAMNG Am PARTOFT= RANGE.

The safest way to remove adhesive left from packing tape on new appliances to assure no damage is done to the finish of the product is an application of a household liquid dishwashing detergent, mineral oil or cooking oil. Apply with a soft cloth and allow to

soak. Wipe dry and then apply an appliance polish to thoroughly clean and protect the surface. This procedure is also safe for the face of microwave doors

and other plastic and Lexan parts.

GlassTop

Wipe the glass cooktop clean after each use. Use an

all-purpose, non-abrasive cleaner. Do not use a dish

towel or sponge to wipe up the cooktop. They may

leave a film of detergent which can discolor your

cooktop when heated. If this happens, remove the film

with the recommended cleaner. We recommend that

you use paper towels or a clean cloth which is used

only for cleaning the cooktop.

For burned on spillover:

● Remove excess soil with a razor scraper.

Wearing an oven mitt, hold the scraper at a 30° angle to the cooktop and scrape off the soil. Be sure to use a new, sharp razor scraper. Do not use a dull or nicked blade.

NOTE: The plastic tape that is not removed from the chrome trim on oven parts cannot be removed if baked on.

NOTE: QUsing a razor scraper will not damage the surface if

the 30° angle is maintained. Store the razor scraper out of reach of children.

● Scrub the glass cooktop with an all-purpose, non-

abrasive cleaner, such as Bon Arni@brand, or with a cooktop cleaning creme. Rinse well and wipe dry. Cook Top Cleaning Creme is available at your GE Appliance and Parts Stores, Part No. WB64X5020.

● Never use abrasive scouring pads or powders on

the glass cooktop. Plastic mesh pads such as Dobie@ brand may be used.

SolidDiskSutiace Uni@

The soliddisksurface units are made of high strengthcast-ironalloy.

The surface has a heat-resistantcoating to preserve the surface of the unit. After the unit cools, any

boiled-overmaterialon them shouldbe removed as soonas possiblewith a slightlydamp cloth. The surface unit shouldthen be dried by switching on for a few minutes.After it cools,wipe lightly with cookingoil.

Cleanverydirty soliddisksurface units with a Uttle cleaningpowder (suchas Comet@cleanser) or with a

scouringpad .

The matte black surface can be maintainedby

treatingit periodicallywith the Cello Electrol@

polish which is availablefrom yourGE supplier.

Use the applicatorto apply a very thin coating of the polishto the entire unit surface. Turnthe surface unit on highfor several minutesto bake thepolishto the unit. When the unit is cooled, rub lightly with a cloth or paper towel to remove any excesspolish.Before next use, bum off the surface unitby means of a short preheatingperiod. A slight amountof smokeand odor will occur.

Do not use covers over the sotiddisk surfaceunits. A surfaceunit turned on while the cover is in place can permanency damage the cooktop.Coverscan also trap

moisturewhich may cause the unitsto rust.

Page 29

Suflace Light and Starter(onsomemodels)

Do not touch the btib when it is hot or with wet hands. Never wipe the tight area with a wet cloth. Electrical power must be shut off if you have to

replace a broken bulb. Toreplace the btib:

1. flip the front of the hinged canopy up.

2. Remove the fluorescent light bulb. Replace the bulb with one of the same length and wattage.

3. hwer the canopy.

Toreplace the stirter:

1. Open the canopy and remove the bulb as

explained above.

2. Grasp the starter, turn it counterclockwise, about one quarter turn and lift out. Replace with one of the same wattage.

3. Reposition the bulb and lower the canopy.

ControlPanel andmobs

Canopy

=::

Statier

Bulb

It’s a good idea to wipe the control panel after each

use of the oven. Clean with mild soap and water or vinegar and water, rinse with clean water and polish dry with a soft cloth.

Do not use abrasive cleansers, strong liquid cleansers, plastic scouring pads or oven cleansers

on the control panel—they will damage the finish. A 50/50 solution of vinegar and hot water solution works well.

The control knobs may be removed for easier cleaning.

Before removing the knobs for clwning, please note that the knobs on the left side and the knobs on the right side are in the proper 0~ position. When replacing the knobs, check the 0~ position to insure proper placement.

GlassSufiaces

Toclean the outside glass finish,

use a glass cleaner. Rinse and

polish with a dry cloth. Do not allow the water or cleaner to run

~owninside openings in the top of

the oven door while cleaning.

PaintedSufiaces

Painted surfaces include the outside oven door, sides, control panel and drawer front. Clean these with soap and water or a vinegar and water solution.

Do not use commercial oven cleaners, cleansing powders, steel wool or harsh abrasives on any painted surface.

To remove the knob, pull it straight off the spring clip. If it is difficult to remove, place a thin cloth (like

a handkerchief or a piece of string under and around

the knob edge and pull up. The knob stem has a groove in each side. The groove

on one side has a spring clip. The other groove is clear (see illustration). Check the inside of the knob and find the molded rib. Replace the knob by fitting the molded rib inside the knob into the clear groove on the stem.Wash the knobs in soap and water or a

ClearGroove

in Stem

MetalParts

Do not use steel wool, abrasives,

ammonia or commercial oven cleaners. To safely clean surfaces;

wash, rinse and then dry with a soft cloth.

(continuednextpage)

Page 30

CA~ Am CLEHG

OvenLightBdb

The light bulb is located on the back wall of the oven. Before replacing the bulb, disconnect

electricalpower to the range at the main fuse or circuitbreaker panelor unplug the range from the electricaloutlet.Let the bulb cool completelybefore removing it. For

your safety,do not touch a hot bulb with a damp cloth. H you do, the bulb will break.

BroflerPan and Rack

After broiling, remove the broiler pan from the oven. Remove the rack from the pan. carefully pour out the grease in the pan into a proper container. Wash and rinse the pan and rack in hot soapy water.

If food has burned on, spritie the rack while hot with detergent and cover with wet Da~ertowels or a

dishcloth. Burned-on foods will-soak loose while the meal is being served.

The broiler pan and rack may also be cleaned in a dishwasher.

Toremove: Unscrew the cover and remove the bulb.

Toreplace:

appliancebulb. NOTE: A 40-watt appliancebulb is

smallerthan a standard 40-watt

householdbulb.

● Install and tighten the cover.

cReconnect electrical power to the

range.

DO NOT ~MO~ SCMWS.

(continued)

Wt in a new 40-watt

Do not store a soiled broiler pan and rack in the oven. Do not clean in the self-cleaning oven.

RemovableStorageDrawer

The storage drawer is a good place to store cookware and bakeware. Do not store plastics and flammable material in the drawer.

Do not overload the storage drawer. H the drawer is too heavy,it may slip off the track when opened. To open the drawer, grasp the center of the handle and pull straight out.

me storagedrawer maybe removed for cleaning under the range.

Toremove: Pull the drawer straight out and lift over the guide stops.

Toreplace: Lift over the guide stops and slide the drawer into place.

To clean both the inside and the outside: Wipe with

soap and water. Rinse well.

Do not use cleansing powders or harsh abrasives

which may scratch the surface.

OvenVent

The oven vent is located at the rear of the cooktop. Do not obstruct this

opening. Keep the vent clean.

Page 31

RemovableOvenDoor

The oven door is removable, but it is heavy. You may need help removing and replacing the door.

Do not lift the door by the handle. This could cause the glass to break or cause damage to the door.

To remove the door, open it a few inches to the special stop position that will hold the door open. Grasp fitiy on each side and lift the door

straight up and off the hinges.

NOTE: Be careful not to place hands between the

hinge and the oven door frame as the hinge could snap back and pinch fingers.

To replace the door, make sure the hinges are in the special stop position. Position the slots in the bottom of the door squarely over the hinges. Then lower the door slowly and evenly over both hinges at the same time. If hinges snap back against the oven frame, pull them back out.

TO CLEAN THE DOOR: Inside of door:

● Because the area inside the gasket is cleaned during

the self clean cycle, you do not need to clean this by hand. Any soap left on the liner causes additional stains when the oven is heated.

● The area outside the gasket can be cleaned with a

scouring pad.

“Do not rub or clean the door gasket—thefiberglass

material of the gasket has an extremely low resistance to abrasion. An intact and well-fitting oven door gasket is essential for energy-efficient oven operation and good baking results. E you notice the gasket becoming worn, frayed or damaged in any way or if it has become displaced on the door, you should have it replaced.

NOTE: The gasket is designed with a

gap at the

bottom to allow for proper air circulati;n~

—

Inside1 Gaske~ Gasket

Outside of door:

● Use soap and water to thoroughly clean the top,

sides and front of the oven door. Do not let water run down through openings in the top of the door. Rinse well. You may also use a glass cleaner to clean the glass on the outside of the door.

● Spillage of marinades, fruitjuices, tomato sauces

and basting materials containing acids may cause discoloration and should be wiped up immediately. When surface is cool, clean and rinse.

● Do not use oven cleaners, cleansing powders or

harsh abrasives on the outside of the door.

NOTE:

Do not clean the bake unit or the broil unit.

Any soil will bum off when the units are heated. The bake unit can be lifted gently to clean the oven floor.If

spillover,residue, or ash accumulate around the bake

unit, gently wipe around the unit with warm water.

O~tside

Gasket

OvenShelves

Cleantheshelveswithamildabrasivecleanser.

After cleaning, rinse the shelves with clean water and dry with a clean cloth.

The oven shelves may be cleaned in the seHcleaning oven. However, they will darken, lose

their luster and become hard to slide. Wipe the shelf supports with cooking oil after self-cleaning to make shelves slide more easily.

)1 t

To remove heavy, burned on sofi, soapy metal pads may be used. After scrubbing, wash with soapy water, rinse and dry.

(continuednextpage)

Page 32

(continued)

● All rangescantip.

● Injmy codd resdt.

● h~ theAnti-tipdetice

packedtith the range.

● SeetheInstigation

Instmctions.

ST~~ITY DEWCE~STALLATION~STRUC~ONS FORBRAC~T HT NO.34M73

Tools needed:

● Phillips head screwdriver

● 13/8”open end or adjustable wrench

The bracket attaches to floor or wall to hold either the right or left rear leg leveler. If fastening to the floor, be sure that the screws do not penetrate electrical wiring or plumbing. If this cannot be determined, use shorter screws that will not penetrate through flooring.

If the bracket came with your range, it is shipped attached to the lower range back. Remove and discard the shipping screw that holds the bracket and then follow the instructions below.

1. Decide whether the bracket will be installed on the right or left side of the range location.

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

If there is no adjacent cabinet, determine where the location of the range side (painted outside panel) will be. Place the bracket with its outside edge at this location and against the back wall.

See Figure 1.

Outside edge of

Adjacent

cabinet orfinal

location ofrange

side panel

bracket to be flush

or rightside

with left

ofrange

3. Determine whether you will anchor the bracket to the floor or wall. Fasten the bracket securely with the screws provided. The screws are self-drilling in wood, plywood, particle and chip board, and most metal framing. If attaching to masonry you can buy suitable screws and anchors at hardware stores.

masonry drill to drill the required holes.

Use

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

5. Slide the range into place. Be sure the rear leg leveler fully engages the slot in the bracket. If the range cannot be moved back far enough for the rear leg leveler to enter the bracket, move the bracket forward as required and attach to the floor in the new location.

.’. ,:.

Bracket ::

.::

Screw must enter wood

or metal

-1

>. ,,.

$,,

.’\

\/~

\.:.

Attachment to wall

.,\

... ..-.

wall Plate

~ K ,

Make sure leg leveler engages slot

/’& \

d ~

Wall behind range

Rg. 1

Page 33

QUES~ONS?

USETHIS PROBLEM SOLVER

●

PROBLEM ‘&B~~G” OR“0~~’

ODOR E-ING FROM

OVEN WEN TURNED ON

OVEN LIGHT DOES NOT WORK

OVEN WILL NOT WORK

FOOD DOES NOT BROL PROPERLY

FOOD DOES NOT ROAST OR BAKE PROPERLY

POSS~LE CAUSE

● This is nod in a new oven and will dissipate in time. To speed the process,

set a self-clean cycle (see the Operating the Self-Cleaning Oven section) lasting at least 3 hours.

● Light bulb is loose or defective. Tighten or replace.

● Switch operating oven light is broken.Call for service.

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

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

● The oven controls are not properly set.

● Oven not set on Broil.

● Oven temperature not set correctly.

● Improper shelf position being used. See the Broiling Guide.

● 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 not set on Bake.

● Oven temperature is not set correctly.

● Shelf position is incorrect. See the Roasting or Baking sections.

● The 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.

OVEN ~LL NOT

SELF-CLEAN

OVEN DOOR WON’T OPEN ~R SELF-CLEAN CYCLE

OVEN NOT CLEAN AFTER CLEAN CYCLE

OVEN DOOR ACC~ENTALLY LOCKED D~NG COO~NG

SURFACE LAMP

DOES NOT WORK

(on some models)

OVEN TEMPERATURE

TOO HOT OR TOO COLD

. The Stop Time must be more tahn 3

● The oven temperature is too high to set the self-clean operation. Allow the

‘/2 hours later than the Start Time.

range to cool and reset the controls.

● The door latch handle not moved all the way to the right.

● The oven must cool below locking temperature.

QThe oven contiols are not set properly.

● Heavy spillovers should be cleaned up before starting clean cycle.

● Push the CANCEL button. Allow the oven to cool. Never force

the door lock handle.

● The fluorescent lamp is loose or defective. Adjust or replace.

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

● The switch operating the oven light is broken. Call for service.

● The oven thermostat needs adjustment. See the Do It Yoursel~–

Adjust the Oven Thermostat section.

(continued nextpage)

Page 34

●

T~ PROBLEMSOLmR

(continued)

PROBLEM

SURFACE~S WLL NOT MMNTMN A ROLL~G BOE OR FR~G RATEIS NOT FASTENOUGH

COOKTOP FEELS HOT

FOODS COOK SLOWLY

SURFACE UNTS DO NOT WORK PROPEMY

SOLD DISK SURFACE

UNTS NOT FUNCTIONING PROPERLY

POSS~LE CAUSE

● You must use pans which are absolutely flat. If light can be seen between

the pan bottom and a straight edge, the units will not transfer heat properly.

● Pan bottoms should closely match the diameter of the surface unit selected.

● Because the units heat by conduction, the cooktop surfaces may seem hotter

than you are used to. This is normal. Make sure flat-bottom pans are used.

● Improper cookware being used. Pan bottoms should be flat, fairly heavy weight

and the same diameter as the surface unit selected.

● Difficulty may be in the main distribution panel of your house, caused by a

blown oven-circuit fuse, a tripped oven-circuit breaker, the main fuse or the

main circuit breaker, depending on the nature of the power supply.If a circuit

breaker is involved, reset it. If the control box uses fuses, the oven fuse

(a cartridge-type) should be changed, BUT ONLY BY SOMEONE FAM~IAR

~TH ELECTMCAL C~CUITS. If after performing 1 of these procedures,

the fuse blows or circuit breaker trips again, cdl for service. NOTE: Apartment tenants or condominium owners should ask their building

management to perform this check before calling for service.

● Cooktop surface unit controls are not properly set, or the wrong control knob

is set for the surface unit you are using.

● Solid disk surface unit controls are not properly set.

● Use proper flat-bottom cookware that is warped, rounded or curved.

Improper cookware will cause unsatisfactory cooking results.

SOLD DISK SURFACE ~TS

● Some smoke and odor is normal when using solid disk surface units for

the first time and also after using Cello Electrol@cleaner.

SMOKE W~E HEA~NG

H you need more help.. .c*l, toll free: GE Answer Centera

800.626.2000 consumer information service

Page 35

We’llBeThere

Wlti thepurchaseofyour newGEappliance,receivetheassurancethatifyou everneed

tiorrnation orassistance

lmHomeRepairSewi~

80WEXARES(80M32-2737)

AGE consumer service professional will provide expert repair semice,

scheduled at a time that’s convenient for you. Many GE Consumer Service company-perated locations offer you service today or tomorrow, or at your convenience Our factory-trained technicians know your appliance inside and out–so most repairs can be handled in just 1visit.

(7:00 a.m. to 7:00 p.m. weekdays, 9:00 a.m. to 2:00 p.m. Saturdays).

GEAnswerCente~

80~6262000

Whatever your question about any GE major appliance, GE Answer Center” information service is available to help. Your call–and your question-will be answered promptly and courteously. And you can call any time. GEAnswer Center” service is open 24 hours a day, 7 days a week.

from GE,wdllbe there.Allyou havetodo iscall–toll-free!

Ill=l.

ForCustomemW& SpecialNeeds...

Upon request, GE will provide Braille controls for a variety of GE appliances, and a brochure to assist in planning a barrier-free kitchen for persons witi 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-GWC (800-8334322) to request information or service.

Semite&n&a&

80M2&2224

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

Pa& andAccessories

80M2&2002

hdividuti qfied to sefice their ow appliances

:an have needed parts or accessories sent direcdy to

heir home. The GE parts system provides access 47,000 par~...and all GE Genuine Renewal Parts are fully warranted. VISA, MasterCard and Discover cards are accepted.

to over

User maintenance instructions contained in this booMet cover procedures intended to be performed by any user. Other seficinggenefly shotid be refereed to qtied sefice personnel. Caution must be exercised, since improper seficing may cause unsafe operation.

Page 36

YOURGE

SOLIDDISKRANGE

WARRANTY

II WHATISCOVERED

Staple sales slip or cancelled check

here. Proof of original purchase date

is needed to obtain semice

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

purchase, we will provide, free of

charge, parts and service labor in yourhometo repairorreplace

any pan of the COOMOPthatfails

becauseofa manufacturing

dafnmt

UGIGUL.

LIMITED ADDITIONAL FOUR-YEAR WARRANTY

For the secondthroughfifthyear

fromdateoforiginalpurchase,we

willprovide,freeof charge,a replacementsolidelementsurface heatingunitifthe elementfails becauseofa manufacturing defect.Youpayforthe servicetrip toyourhomeand servicelabor charges,This warrantydoesnot coverAutomaticSutiace Unit components,wiring,orswitches.

under warranty.

This warranty is extended to

the original purchaser and any

succeedingownerfor products purchasedforordinaryhome use inthe 48 mainlandstates, andWashington,D.C. InAlaskathe warrantyisthesame exceptthat it isLIMITED because you must pay toshiptheproducttothe service shoporfortheservicetechnician’s travelcoststoyourhome.

Allwarrantyservicewillbe

providedbyourFactoryService Centersorbyourauthorized CustomerCar@ sewicersduring

normalworkinghours.

Shouldyourapplianceneed

service,duringwarrantyperiodor

beyond,call800-GE-CARES

(800-432-2737).

Hawaii

WHATISNOTCOVERED

● Servicetripsto yourhometoteach

youhowto usethe product.

Read your Useand Care material.

Ifyouthenhaveanyquestions

aboutoperatingthe product,

pleasecontactyourdealerorour ConsumerAffairsofficeatthe addressbelow,orcall,tollfree:

GE AnswerCente@

800.626.2000 consumerinformationservice

● Improperinstallation.

Ifyou have an installationproblem, contactyourdealeror installer. Youare responsibleforproviding

adequateelectrical,gas,exhausting andotherconnectingfacilitiesas

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

may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which va~ 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 Elwtric Company

If further help is needed concerning this warranty, write:

Manager+onsumer Affairs, GE Appliances, Louisville, KY 40225

describedinthe Installation Instructionsprovidedwiththe product.

● Replacementofhousefusesor

resettingofcircuitbreakers.

cFailureofthe productifitis used

forotherthanitsintendedpurpose

or usedcommercially.

cDamageto productcaused

byaccident,fire, floodsor acts of God.

WARRANTORIS NOT

RESPONSIBLE FOR

CONSEQUENTIAL DAMAGES.

MNU106 Rev.2

3-93 CG

JBP29G JB5- ‘M JB5./ . aM

PrintedintheUnitedStates

GE JB570GM, JB571GM, JBP29G User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual