GE JBP29G, JB553G, JB570G, JB571G Use And Care & Installation Manual

Range

Contents

Aluminum Foil 21 Problem Solver 29
Anti-Tip Bracket 3, 30 Repair Sergice 35

Appliance Registration 2 Safety Instructions 3, 4
Canning Tips 12 Surface Cooking 8-14

Care and Cleaning 23, 24 Control Settings 9
Cleaning Guide 28 Cooking Guide 13, 14

Clock/Timer 16 Cookware Tips 10
Electronic Controls 16, 17 Warranty Back Cover

Energy-Saving Tips 5
Features 6, 7

Installation Instructions 30.33
Leveling 33

Model and Serial Numbers 2 Installation 30-33
Oven 15

BakingfBaking Guide !8, 19

Broiling/Broiling Guide 21,22
Control Settings 16, 17

Door Removal 24
Light; Bulb Replacement 15, 23

Preheating 5, 19
RoastinglRoasting Guide 20

Serf-Cleaning Instructions 25-27

Shelves 15, 23, 28 GEAnswerCenter_

Thermostat Adjustment 27 800.626.2000

Models JBP29G

JB553G

j_570G

571G

GEAppliances

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Help us
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 answeis to your
questions.

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

Consumer Affairs
GE Appliances

Appliance Park
Louisville, KY 40225

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 29. It lists causes of minor
operating problems that you

can correct yourself.

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:

Model Number

Serial Number

Use these numbers in any

correspondence or ser'cice calls

concerning your range.

ORTANT SAFETY qSTRUCTIONS

Read all instructia_ before us_g r_ts appua__=eo

When using electrical appliances, o Do not leave children alone--

basic safety precautions should children should not be left alone
be followed, including the or unattended in an area where
following: an apphance is in use. They

+ Use this appliance only for its
kntended use as described in this

manual.

o Be sure your appliance is
properly kissed and grounded
by a qualified technician in
accordance with the provided
installation instructions.

o Don't attempt to repair

or replace any part of your

should never be allowed to sit or

stand on any part of the appliance.

o 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, c!usLng severe
personal injury.

o CAUTION: ITEMS OF
INTERF_T TO CHILDREN
SHOULD NOT BE STORED

o Do not let coo!ring grease

or other flammable materials
accumulate in or near the

range.

o Do not use water on grease
fh'es. Never pick up a flam_g
pan. Smother flaming pan on
surface unit by covering pan
completely with well-fitting _d,
cookie sheet or fiat tray.

.... grease outside a pan

can be put out by coverNg with

baking soda or, if available, a
multi-purpose dry chemical or
foam type f'we extinguisher.

range unless it !s specific!lly
recommended in this book. All

other servicing should be referred

to a qualified technician.

+ Before performing any

service, DISCONNF_L_ THE
RANGE POWER SUPPLY
AT TIlE HOUSEHOLD
DISIRIBUTION PANEL

IN CABINETS ABOVE A o Do not touch heating

RANGE OR ON THE

BACKSPLASH OF A
RANGE-CHILDREN
CLIMBING ON THE
RANGE TO REACH ITEMS
COULD BE SERIOUSLY
INJURED.

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

enough to bum even though they
are dark in color. During and
after use, do not touch, or let

clothing or other flammable
materials contact surface units,
areas nearby surface units or any

BY REMOVING THE FUSE
OR SWITCHING OFF THE
CIRCUIT BREAKER.

WARN G- r ges

can tip and

+ Never wear loose-fitthlg or
hanging garments while using mterior area of the oven; allow
the appliance. Flammable sufficient time for cooling, first.

material could be ignited if
brought in contact with hot

heating elements and may cause

severe bums.

ANTI-TIP bracket supplied, To warming or heating the room.
check ff the bracket is installed

and engaged properly, remove the o Storage in or on appUance--
drawer and inspect the rear leveling Flammable materials should not be
leg. Make sure it fits securely stored in an oven or near surface

into the slot in the bracket, units.

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.

o Keep hood and grease filters

clean to maintain good venting

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

the rear leg is returned to its
position in the bracket when you

push the range back.

[(continued on tmrt p_

and to avoid grease fires.

_ury could

result, To o Use only dry pot holders--
prevent moist or damp pot holders on hot

accidental surfaces may result in bums

tipping of the from steam. Do not let pot
range, attach holders touch hot heating o When cooking pork, follow
it to the walt elements, Do not use a towel or the directions exactly and always

or floor by other bulky cloth, cook the meat to an internal

temperature of at least 170°E

installing the o Never use your appliance for This assures that, in the remote

possibility that trichina may be
present in the meat, it will be
killed and the meat wil! be safe
to eat.

ORTANT SAFETY PqSTRUCTI[ONS continued>

Oven

o Stand away from range when
opening oven door. Hot air or
steam which escapes can cause

burns to hands, face and!or eyes.

Don't heat unopened food

containers in the oven. Pressure
could build up and the container
could burst, causing an injury.

o Keep oven vent duct
unobstructed.

o Keep oven free from grease
buildup.

o Place oven shelf in desired
position while oven is cool. If

shelves must be handled when
hot, do not let pot holder contact

heating units in the oven.

Pulling out shelf to the
shelf stop is a convenience in
lifting heavy foods. It is also a

precaution against burns from
touching hot surfaces of the

o Clean only parts listed in this

Use and Care Book.

o Before serf-cleaning the oven,

remove broiler pan and other

utensils.

Surface Cooking Units

o Use proper pan size--This

appliance is equipped with one
or more surface units of different

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

The use of undersized utensils
will expose a portion of the

heating element to direct contact
and may result in ignition of
c!othing. Proper relationship
of utensil to surface unit will

also improve efficiency.

Never leave surface units

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

on fire.

door or oven wails.
o When using cooking or

"n

roasting bags i oven, follow
the manufacturer's directions.

o 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.

o 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.

o 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,

Self-Cleaning Oven

* Do not clean the door gasket

before reading special cleaning

instructions on page 25. The

door gasket is essential for a good

seal. Be careful not to rub, damage

or move it.

o Do not cook on a broken

.................. or cleaning

solution may penetrate a broken
cooktop and create a risk of

electrical shock° Contact a
qualified technician immediately
should your cooktop become

broken.

* Do not use oven cleaners. No

commercial oven cleaner or oven
liner protective coating of any

kind should be used in or around

any part of the oven.

,, Only certain types of glass,

glass/ceramic, earthenware or
other glazed containers are

suitable for range-top service;

others may break because of the

sudden change in temperature.
(See section on "Surface

Cooldng" for suggestions.)

o To minimize the possibility of

lmrns, ignition of flammable
materials, and spillage, the

handle ofa containei should be
turned toward the center of the

range without extending over
nearby surface units.

o Always turn surface unit to

OFF before removing utensil.

o Keep an eye on foods being

fried at HIGH or MEDIUM

HIGH heats.

o Use of decorative metal
covers on surface elements is
not recommended. If a covered

element is turned on, element
burnout could result,

When flaming foods under

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

the flame.

o 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°

o Use little fat for effective
shallow or deep-fat frying.
Filling the pan too full of fat can

cause spillovers when food is
added.

• If a combination of oils or
fats will be used in frying, stir
together before heating, or as fats

melt slowly.

o Always heat fat slowly, and
watch as it heats.

o Use deep fat thermometer
whenever possible to prevent
overheating fat beyond the
smelting point.

SAVE THFAE

E STRUCTIONS

Energyogav T ps

Surface Cook g o

"Use :€ookware of medium weight
aluminum, with fight-fitting covers,
and flat bottoms which completely
cover the heated portion of the

surfaceunit.

Cook fresh vegetables with a

minimum amount of water in a

covered pan.

o Watch foods when bringing them

Oven Cooking

o Preheat oven only when
necessary. Most foods will cook
satisfactorily without preheating.

If you find preheating is necessary,

listen for the beep, and put food in
oven promptly after the oven is
preheated

Always tmn oven OFF before

removing food.

quickly to cooking temperatures at - During baldng, avoid frequent
high heat. When food reaches door openings. Keep door open as
cooking temperature, reduce heat
immediately to lowest setting that

will keep it cooIdng,

o Use residual heat with surface

Cooking whenever possible. For

example, when cooking eggs in the

shell, bring water and eggs to boil,

then turn to OFF position and Cover

with lid to complete the cooking.

short a time as possible if it is

opened.
e Be sure to wipe up excess spillage

before starting the self-cleaning

operatiom
o Cookcomplete oven meals instead

ofjust one food item. Potatoes,
other vegetables, and some desserts
will cook together with a main-dish

_,Use correct heat for cooking task: casserole, meat loaf, chicken or
HI--for rapid boil (if time allows, roast. Choose foods that cook at the

do not use high heat to start), same temperature and in

approximately the same time.

MEDIUM HI--quick browning.

.... . _ . o Use residual heat in the oven

lvm_--sJow irymg, whenever possible to finish cooking

WARM--finish cooking most casseroles, oven meals, etc. Also

quantifies, simmer--double boiler add rolls or precooked desserts to

heat, finish cooking, and special for warm oven, using residual heat to

small quantifies, warm them.

LO--to maintain serving

temperature of most foods.

, o 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.

Features of Your Range

JBP29G

JB553G

JB570G

JB571G

Feature Index

1 Oven Light Switch

(lets you turn interior oven light on and off)

2 Surface Unit Controls

Explained

on page

15

8,9

"ON" Indicator Light for Surface Units : 8

16

16, 17

17

16, 17

16
16

16
16

16, 17

4

8

8,9

9, 23

15

15, 23, 28

21-23, 28

18, 28

24

Model

JBP29G

Model

JB553G

o

25
24

3,5,30

15, 23

21,28

23

2

26

o

3
4 Oven CANCEL button

(push it to cancel any oven operation)

5 Electronic Controls

Automatic Oven Timer

(turns your oven on and off for you automatically)

Oven Control and Thermostat
Clock
Minute/Second Timer

(lets you time any kitchen function, even when
the oven is in use)

Oven "On" Indicator
Electronic Display Panel

6 Set Knob

(lets you set oven temperature, clock timer

and HI or LO broil)
7 Cooktop Light Switch
8 Oven Vent (area may get hot during oven use)

9 Solid Disk Element Surface Unit

10 Sensi-Temp Surface Unit
It Cooktop
12 Oven Shelf Supports
13 Oven Shelves

(easily removed or repositioned on shelf supports)

14 Broiler Pan and Rack
15 Bake Element
16 Removable Oven Door

(easily removed for oven cleaning)

....17 Oven Door Gasket

18 Storage Drawer
19 Anti-Tip Bracket

20 Oven Interior Light
2t Broil Element

22 Cooktop Light .....

23 Model and Serial Numbers
24 Latch-Lock Lever

II

o

o

o @

• •

o

o

o

• •

• •

o

o

,, ,, ,,,,,,,,,,,, ......

Models
JP570G
JB571G

o

a

o

• •

• •

• •

• •

• o

t •

• •

• •

• •

o o

1 2

• •

Surface Cooking

BeforeUshagYourCool¢ p
forthe First Time

The top working surface of solid
disk elements have a protective
coating which must be hardened
before using the elements for the
first time. To harden this coating,
the solid disk 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° Heating of

the solid disk element will
change the stainless steel trim
rings to a gold color.

THE SOLID DISK ELEMENT
PROTECTIVE COATING MUST BE
HARDENED TO HELP PROTECI"
THE ELEMENT OVER ITS LIFE

General Information
About Solid Disk Elements

Using a solid disk element is quite
similar to using an electric coil,
with which you probably are
familiar. 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,

o Solid disk elements do NUF glow

red, even at HI setting..

* Solid disk elements reach

temperature a little slower, and
hold heat longer than conventional
elements. 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
setting used for' cooking,

• The ted dot in the center of the solid

disk element indicates built-in
tempeiature 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 perfotxnance
of the elements.

oThere is retained heat in the elemem
On boilovers, wait for element to
cool before cleaning element area.

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

* You must use proper fiat
bottomed cookware, not cookware

that is warped, convex, or concave.
Improper cookware will cause
unsatisfactory cooking results.

How to Set the Controls

Step 1: Grasp control knob and
push in A

Step 2: Turn either clockwise or
counterclockwise to desired heat

settingl

Model JBP29G

Models JB553G, J-B570G, JB571G

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

without pushing in.
Be sure you turn control to OFF

when you finish cooking. An
indicator light will gtow when
ANY heat on any surface unit is on.

Model JBP29G

m

III

Models JB553G, JB570G, JB571G

Inf'mite Heat Controls

Model JBP29G

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,

Models JB553G, JB570G, JB571G

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 iesults in a quicker change
than switching to lower settings,

Cooldng Guide for

Using Heat Settings

HI--Bring water to boilo
MEDIUM HI--Fast fry, pan broil;

maintain fast boil on large amount
of food.

1VLED--Saute and brown; maintain
slow boil on large amount of food,

WARM--Cook after starting at HI;
cook with little water in covered

pan.

LO--Steam rice, cereal; maintain

serving temperature of most foods.

N(_rE:

1. At HI or MEDIUM HI, never

leave food unattended. Boilovers
cause smoking; greasy spitlovers

may catch fire.

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

Sensi-Temp TM Control

Models JB553G, JB570G, JB571G
This control allows you to pre-select

the desired temperature. To turn
the element ON, push in and turn

counterclockwise. You will feel a

"click" at the "off" position.
The automatic element senses
the temperature of the pan and

regulates it accolding to the
setting selected.

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 to maintain the
selected setting automatically,

similar to your ovem 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 and mashed

potatoes can be left on the Sensi-
Temp element without scorching or
burning. Food may dehydrate if left
on for tong periods of time, 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.

Solid Disk Element Cookware Tips

For cooking on solid disk
elements, the use of appropriate
cookware is very important.

* Aluminum cookware conducts

heat faster than other metals.

* Cast iron and coated cast iron
containers are slow to absorb heat,
but gene:ally cook evenly at
minimum or medium heat settings.

o 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,

• 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. This
cooking process requires little

water, fat or electricity.
* Pans with thin, uneven bottoms

do 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
wate_

Pans with uneven bottoms are not
suitable.

• Don't use pans with rounded
bottoms, They don't have enough

contact with the solid disk element
to cook properly,

)

• Use pans of the correct diameter
only. They should be slightly larger
than the solid disk element 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 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° If the pan is too small,

energy is wasted and spillage can
flow onto the solid disk element_

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

o Some special cooking procedures
require specific cookware such as
pressure cookers, deep fat fryers,

etc. All cook-ware must have flat
bottoms and be the correct size. The

cookware should also be covered,

if applicable to the cooking process°

o Except in pressure cooking
with water and water bath canning,

canning pots should not extend more
than 1 inch beyond the surface of a

solid disk element and should have

fiat bottoms. When canning pots do

not meet this description, the use of
the maximum heat setting causes

excessive heat buildup and may

result in damage to the cooktop.

See "Home Canning Tips" on

page 12 for further information.

Tocheck how a pan will perform on asolid disk element:

L 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 a
portion of the bottom indicate

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

I0

Surface Cooldng

Questions & Answers

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

A. Yes, but only use containers
designed for canning purposes.

Check the manufacturer's
instructions and recipes for

pleserving foods Be sure canner
is fiat-bottomed and fits over the

center of solid disk 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° Follow our iecommendations

in the Home Canning Tips section_

Q, Why does the solid disk
element smoke when I first

turn it on?
A. This initial 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 wil! stick to the pan_

Q. Why is the cooktop hot to
the touch?

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

than by conventional coils because
the elements are clamped securely
to the cook-top. This, of course,
eliminates spil!overs from getting
inside the cooktop chassis_ The
secret to keeping the cook-top
comfmtably cooler is to turn the
cooktop on only after the cookware
and its contents are placed on the

element. More heat will then be
tmnsfeired to the cookwaze 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 solid disk
elements?

A. The solid disk elements are

very energy-efficient and retain
heat much longer than the coil
elements, Food wilt boil or fly

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 desiled. 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 conventional
coil element is measured in seconds,
not minutes. These few seconds are

due to the greater mass ofthe 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 disk element closely parallels
that of the coil element with less

energy consumption.

Q. Can I use special cooking
equipment, like an oriental wok,
on my solid disk elements?

A. Cookware without flat surfaces

is not recommended° The life of
your solid disk elements can be

shortened and the range cooktop
can be damaged from the high heat
needed for this type of cooking_

Qo Brhy 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.

I1

Home Canning Tips

Canning should be done on
surface units only.

In surface cooking, the use of pots
extending more than 1-inch beyond
edge of cooking element's trim ring
is not recommended° However,
when canning with water-bath or
pressure canner, larger-diametei
pots 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
POTS 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.

Observe Following Points
in Canning

1. Be sure the canner fits over the

center of the cooking elemenL If
your range or its location does not

allow the canner to be centered on
the cooking element, 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 dement and take too
long to boil water.

RIGHT WRONG

3. When canning, use recipes and

procedures from reputable sources.
Reliable recipes and procedures are

available from the manufacturer of
your canner; manufacturers of

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

4. Remember that canning is a
process that generates large

amounts of steam, To avoid burns
from steam or heat, be careful
when canning°

NOTE: If your range is being
operated on low power (voltage),
canning may take longer than
expected, even though directions
have been carefully followed. The
process time will be shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for
fastest heating of large quantities of
water°

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 disk dements heat up and

cool down more slowly than
other 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.
The solid disk elements have

temperature limiters that help
prevent damage to the cooktop.
If the bottom of your canner is
not flat, the solid disk element
can overheat, triggering the
temperature Iimiters 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 canning jars for
the prescribed time, with no
interruption in processing time,
you cannot can on solid disk
elements if the bottom of your
canner is not fiat enough.

12

Surface Cooking Guide

Suggested Heat Settings

Food
B_erag_

Cocoa

Coffee
Pereolam_pe

Breads

French Toast,
Pancakes,

Grilled Sandwich

Butter

Regular Element

Start at Setting Complete at Setting

WARM--heat milk. Cover LO--finish heating.

HI--bring water to perk.

MEDIUM HI--preheat

sk£1et 4-8 minutes

LO--allow about 5 to I0
minutes to melt.

HI--cover, bring water
to a boil

HI--cook until just starting
to sizzle

HI--melt fat, then WARM to
MED to brown. Add liquid.

Sensi-Temp TM Element

Bring to a boil at 250. Heat milk at 200.

LO--maintain gentle but Place coffee in basket and water in pot. To
steady perk_ perk, set at 275. Tokeep hot, set at 175.

MEDIUM HI--finish
cooking.

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

150--allow about 5 to I0 minutes

to melL

Cereals

Cornmeal, Grits, LO to WARM--add cereal Bring water to a boil at 225, add cereal and
Oatmeal and finish timing according time according to package directions.

to package directions.

Meat, Fish, Poultry

Bacon MEDIUM HI--finish Cook on 350-425.
Sausage Patties cooking.

Swiss Steak, LO to WARM--simmer Brown meat on 350, then switch to 175to
Pot Roast, braised until tender, covered. 200, simmer until tender.

HI--melt fat, then WARM to LO to WARM--cook until Brown chicken on 400, switch to 200 to
MED to brown chicken, covet, tender, finish cooking.

Hi--heat oil. MED toHI--maintain 425 or 475--to heat and maintain

temperature, temperature

HI--preheat skillet, then MEDIUM HI--brown meat Preheat ski!let and cook on 300-400.
grease lightly, and cook to desired

doneness

Preheat skillet and cook on 425-475°

HI--bring liquid to LO to WARM--covered, 475--bring a large amount of water to boil,
steaming, cook until fork tender, then switch to 200-350 simmer.

(Water should slowly boil.)
For very large amounts

MED heat may be needed.

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

Chicken, fried

Chicken, Shrimp

Deep-fried

l..amb Chops,
Hamburgers,

Link Sausage, pan-fried

Thin Steaks

Stewed Chicken,
Corned Beef,
Tongue, etc--

Simmering

Pastas

Macaroni,
Noodles,
Spaghetti

MEDIUM Hi--maintain a
rolling boa, cook until tender°

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

WARM--finish popping.

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

Popcorn HI--heat, until popcorn 300--Place oil and popcorn in pan, cover

starts to pop, and cook until it stops popping,

[ (continuednext page)_

B

Surface Cooking Guide (continued)

Suggested Heat Settings

Regular Element

Food Start at Setting Complete at Setting Sensi-Temp TM Element

Rice HI--cover, bring water to LO to WARM--cover, Add rice to water, cover, cook on 200

a boil. finish timing according to according topackage direetioes

package directions.

Chocolate LO to WARM--allow about 150q75--altow about 10to 15minutes to

10to 15 minutes to melt melt through.

through, stir to smooth.

Desserts

Candy WARM--COoL Follow recipe.
Pudding and WARM--cook according to Place ingredients in pan and cook following

Pie Filling package directions_ package directions on 200,.

Eggs

Cooked-in-Shell HI--cover eggs with cool OFF--time accordingly, Heat water on 200, cook 22 to 24 minutes.

water, bring to a boil. for soft-cooked 3 to 4

minutes or hard-cooked

t5 to 20 minutes.

Fried, Scrambled HI--melt butler, add eggs LO--stirring to desired Melt butter on 275, then add eggs.

doneness.

Poached HI--bring water to boil, add tO--finish cooking° Heat water on 250, add eggs, cook 3 to 5

eggs. minutes,

Sauces HI--melt fat. WARM--finish cooking_ Malt fat and cook on 20_.
Soup, Stews HI--heat up liquid, LO--simmet Heat and simmer on 200.

Vegetables

Fresh Hi--cover, bring salted WARM--cook 10-30 Place fresh vegetables in pan with water,

water to a boil. minutes, depending on cover and cook on 200..

tenderness of vegetable,

Frozen HI--cover, bring salted WARM--cook according to Place frozen vegetables in pan with water,

water and vegetables to a time on package, cover and cook at 225.

boil.

Fried Hi--preheat skillet and oil WARM--cook until desired Preheat skillet and oil at 275, add food and

or fat. tenderness is reached° cook until tender.

Deep-Fat Frying HI--heat oil. MED to HI--maintain Heat oil and fry food at 425-475, use a

temperature, candy thermometer to monitor temperamre_

In-Pouch HI--cover, bring water MED--fmish timing as Bring water to boil and cook at 225-25t)

to a boil., directed on package.

Saute MED--cook until desired

doneness is reached.

HI--heat oil or meltbutter;
addvegetables,

Heat oil or melt butter on 200, then cook
vegetables to desired doneness.

NOTE: Temperature and time are suggested guidelines only. Youmay vary them to suit your cooking habits and needs°

14

Using Your Oven

Before Using Your Oven

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

understand how to use them.

2. Check oven interior; Look at

the shelves° Take a practice run at
removing and replacing thempmperly,
to give sure, sturdy support

3. Read over information and tips
that follow.

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

Oven Shelves

The shelves are designed with stop-
locks so when placed correctly on
the shelf suppoits, 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 cookware on
the shelf, then slide the shelf back

into the oven. This will eliminate

reaching into the hot oven.

Shelf Positions

The oven has four shelf supports--
A (bottom), B, C and D (top).

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

Oven Light

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

To remove the shelves from the
oven, pu/1 them toward you, tilt
front end upward and pull them out.

To replace, place shelf on shelf
support with stop-locks (curved
extension of shelf) facing up and
toward rear of oven. Tilt up front

and push shelf toward back of oven
until it goes past "stop" on oven

wall Then lower front of shelf and
push it all the way back.

15

Electronic Controls

Oven "On" Indicator

The word "ON" is displayed
when BAKE or BROIL button is

energized, goes out when oven
CANCEL button is pushed or when
oven burner shuts off automatically,

The oven operation is controlled
electronically. The following

instructions tell you how to operate

the electronic controls,

To Set the Clock

1, Push CLOCK button,

2. Turn SET knob to corTect time
of day, Clock is now set_ The clock

must be set to the correct time of
day for accurate automatic oven
timing operations_

To Set the

Minute/Second Timer

1. Push TIMER button,

2. Turn SET knob to 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.

Note: The Minute/Second Timer is

a reminder only and will not operate
the ovem

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.

To Caned the Timer

Push and hold TIMER button for
three seconds, This wil! clear the
Minute/Second Timer function,

ToBake

1. Push BAKE button,

2. Turn SET knob until desired
temperature is displayed.
A one-second beep will sound

when the oven has preheated to and

stabilized at selected temperature.

3. When finished baking, push
oven CANCEL button

Note: To recall what temperature
you have selected while the rising
temperature is being shown, push

and hold the BAKE button, The
selected temperature will be shown
while you hold the BAKE button.
The actual oven temperature will

be shown after a few seconds,

You can push the CLOCK button
to display time of day without
cancelling the oven operation,

You can change the selected
tempelature at any time by
pushing the BAKE button and
turning the SET knob_

To Broil

1. Push BROIL button_

2. Turn SET knob until your
choice of HI BROIL or LO BROIL

is visible in the display,
When finished broiling, push the

oven CANCEL button.

16

Automatic Oven Thner

The oven timer will automatically

start and stop your oven cooking or
self-cleaning operation for you

For automatic oven cooking:

1. Push COOK TIME button.
2, Turn SET knob to set length of

baking ti_me_

3. Push BAKE button.

4. Turn SET knob to set desired
temperature,,
When cook time is reached, the

End-of-Cycle Tone will sound and
the oven will turn off

During automatic cooking:

o You can push the S'IOP TIME

button to fred out when the End-of-
Cycle Tone wil! sound and the oven

will turn off,

o You can push the CLOCK button
to display time of day without
cancelling the oven operation.

To Delay Starthlg an

Automatic Oven Operation

If a delayed cooking operation
is desired:

1. Push COOK TIME button_

2. Set length ofbakJng time with

SET [:nob.

3. Push STOP TIME button.

4. Turn SET knob to time of day
when baking should be completed.
Do not set a stop time that is tess
than the length of cooking time
plus the current time of day.

5. Push BAKE button°

6. Turn SET knob to desired
temperature.
When stop time is reached, the

End-of-Cycle Tone will sound and

the oven will turn off.

Caution: Never let food sit in the
oven for more than 4 hours before

cooking starts. Room temperature

is ideal for the growth of hazmful
bacteria_ Be sure oven light is off

because heat from the bulb will
speed bacteria growth

Note: You can push the STOP
TIME button to find out when the

oven will turn off, Push and hold

the COOK TIME button to find out
when the oven will turn on_

If a delayed self-cleaning oven
operation is desired, see page 26.

How to Change

a Program

When a function has been
entered, you can recall what has
been programmed by pushing

the corresponding function
button° The messages in the

display show you which function
is currently being displayed.
While the function is displayed,
you can change it with the SET
knob° You can change any
programmed function at any

time°

Tones

End-of-Cycle Tone (3 long beeps--

one second on, one second off):
shows that a timed oven operation
has reached STOP TIME or that
the Minute/Second Timer has
counted down.

Attention Tone (series of short
beeps, 1/4-second on, 1/4-second

off, until proper response is given):

will sound if 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 CANCEL.

Notification Tone (single, one-
second beep): indicates oven has
stabilized at selected temperature_

Key Tone (single, 1/10-second
beep): sounds when any button
is pushed.

Function Error Tone (series of
very rapid beeps, t/8-second on,

U4-second off): display will show a

failure code_ Cancel 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
Electronic 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
Tone by pushing and holding the
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 he_ a short
beep. Cancelling or activating the
tone should only be done when there
is no oven operation programmed_

Pushing the CANCEL button wilt
clear all functions except the Clock

and Minute/Second Timer.

17

Baking

How to Set Your Range

for Baking

I. Position the shelf or shelves in

the oven• If cooking on two shelves

at the same time, place shelves on

alternate shelf supports and stagger

food on them.

2. Close oven door,

3. Push the BAKE button and
turn the SET knob until desired

temperature is displaye& If

preheating is desired, do not put
food in the oven until a one-second

beep sounds to tell you the oven is
preheated°

4. Open door and place food in
oven on center of shelf. Allow at

least 2 inches between edge of
bakeware and oven wall or adjacent

cookware.

Closeoven doo_

6. Check food for doneness at
minimum time on recipe. Cook
longer if necessary. Push CANCEL

button and remove food,

Shelf lPos'ltions

Most baking is done on the second
shelf position 03) from the bottom_

When baking three or four items,
use two shelves positioned on the
second and fourth sets of supports
(B & D) from bottom of oven_

Bake angel food cakes on first shelf
position (A) fiom bottom of oven.

Baking Tips

* Follow a tested recipe and
measure the ingredients carefully°
If you are using apackage mix.

follow label directions.

• Do not open the oven door during
a baking operation--heat wilt be lost
and the baking time might need to

be extended° This could cause poor
baking results. If you must open the

door, open it partially--only 3 or 4
inches--and close it as quickly as
possible_

• Do not disturb the heat circulation
in the oven with the use of aluminum

foilo If foil is used, place a small
sheet of it, about 10 by 12inches at

the most, on a lower shelf several
inches below the food._Do not place

foil on the oven bottom.

Common Baking Problems

and Possible Solutions

PIKS

Burning around edges

• Edges of crust too thin°
a Incorrect baking temperature_

Bottom crust soggy and unbaked

o Allow crust and/or filling to cool

sufficiently before filling pie shell.

• Filling may be too thin or juicy.
o Filling allowed to stand in pie shell

before baking. (Fill pie shells and
bake immediatelyo)

oIngredients and proper measuring

affect the quality of the crust. Use a
tested recipe and good technique.
Make sure there are no tiny holes or
tears in a bottom crust. "Patching"
a pie crust could cause soaking°

Pie filling runs over

oTop and bottom crust not well

sealed together°
o Edges of pie crust not built up
high enough.
o Too much filling.
o Check size of pie plate.

Pastry is tough; crust not flaky

o Too much handling.
o Fat too soft or cut in too fine.

Roll dough lightly and handle as
little as possible.

CAKES

Cake rises higher on one side

• Batter spread unevenly in pan_

o Oven shelves not level _

o Using warped pans_
Cakes cracking on top

oOven temperature too high.
o Batter too thick, follow recipe

or exact package directions,

* Check for proper shelfpositiono

Check pan size called for in recipe.

o Improper mixing of cake.

Cake falls

• Too much shortening, sugar or
liquid.

• Check leavening agent, baking

powder or baking soda to assure
freshness. Make ahabit to note

expiration dates ofpackaged
ingredients.

• Cake not baked long enough or at

incorrect temperature_
o If adding oil to a cake mix, make
certain the oil isthe type and
amount specified.

Crust is hard

• Check temperature,

• Check shelf position.

Cake has soggy layer or streaks at

bottom

o Undermixing ingredients.
o Shortening too soft for proper
creaming.
o Too much liquid.

COOKIEN & BISCUITS

Doughy center; heavy crust on

surface

o Checktemperature.

• Check shelf position.

• Follow baking instructions
carefully as given in reliable recipe
or on convenience food package°
o Flat cookie sheets will give more

even baking results.. Don't overciowd

foods on a baking sheet.

- Convenience foods used beyond

their expiration date.

Browning more noticeable on

one side

e Oven door not closed properly,

check gasket seal,

• Check shelf position.

18

Guide

1. Aluminum pans conduct heat

quickly. For most conventional
baking, light, shiny finishes give best
results because they help prevent
overbrowning, For best browning
results, we recorrcmend dull bottom
surfaces for cake pans and pie plates,

2. Dark or non-shiny finishes and
glass cookware generally absorb
heat, which may result in dry, crisp

crusts. Reduce oven heat 25°E if
lighter crusts are desired. Rapid

browning of some foods can be
achieved by preheating cast iron

cookware.

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

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

cooking times, preheating gives
best appearance and crispness.

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

Food
Bread

Biscuits (JA-in. thick)

Coffeecake

Corn bread or muffins
Gingerbread

Muffins
Popovers

Quick loaf bread
Yeast bread (2 loaves)

Plain rolls
Sweet rolls

Cakes
(without shortening)
Angel food
Jelly roll
Sponge

Cakes

Bundt cakes
Cupcakes

Fmitcakes

Layer

Laye_ chocolate

Shelf

Container Position

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
Deep Glass or Cast Iron Cups

Metal or Glass Loaf Pans
Metal or Glass Loaf Pans

Shiny Oblong or Muffin Pans

B,C

B

B
B

B
B

B

A,B

B

Oven Time,

Temperature Minutes Comments

400°`475 ° [5-20

3500-400 ° 20-30

400%450 ° 20-40

350 ° 45-55

400°-425" 20-30

375° 45-60

350°-375 ° 45-60
375°`425 ° 45-60

375°-425 ° I0-25

Canned, refrigerated biscuits take
2 to4 minutes less time

Preheat east iron pan for crisp crust

Decrease about 5 minutes for muffin
mix, or bake at 450_ for 25 minutes,

then at 350°E for 10to 15 minutes

Dark metal or glass give deepest
browning
For thin rolls, Shelf B may be used.

Shiny Oblong or Muffin Pans

Aluminum Tabe 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

B 350°-375 °

A 325%375 *

B 375°-400 °

A 325%350 _

A,B

B

A,B

B

B

325o-350 °
350*-375 °

_5o.300 o

350°-375 °

350"-375 o

20-30

30-55

10-15

45-60

45-65

20-25

2.-4 hrs

20-35

25-30

For thin rolls, Shelf B may be used.

Two-piece pan is convenient
Line pan withwaxedpaper.

Paper liners produce more moist

crOSLS.

Use 300°E and ShelfB for small or
individual cakes

Loaf , Me_ or Glass Loafpans , B , 350° 40-60

Cookies

Brownies
Drop
Refrigerator

Rolled or sliced

Fruits,

Other Desserts
Baked apples

Custard

Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet

Puddings, Rice

and Custard

Glass or Metal Pan
Glass Custard Cups or Casserole

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

Casserole

B, C
B, C
B,C
B, C

i i ,, l

Pies

Frozen Foil Pan on Cookie Sheet A

Meringue Spread to crust edges B

One chest Glass or Satln-finlsh Metal A, B
Two crust Glass or Satin-finish Metal B

Pastry shell Glass or Satin-finish Metal B

"Miscellaneous I ................................

Baked potatoes ! Set on Oven Shelf B
Scalloped dishes [ Glass or Metal Pan B
Souffles ] Glass B

325°-350 °
350%400 °

400°`425 °

375°-400 °

350°-400°
300"-350_

25-35

10-20

6-12

7-12

30-60
30-60

325 ° 50-90

Bar cookies from mix use same dine.
Use Shelf C and increase temp
25_F to 50"E for more browning

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

400°`425 °

325°-350 °

400_-425 °
400°-425 °

450 °

325°-400 •

325o-375 a

300%350 °

45-70

I5-25

40-60
40-60

12-15

60-90
30-60

30-75

Large pies use 400°E and increase
time

To quickly brown meringue, use

400_ for 8 to 10 minutes

Custard fillings require lower
temperature, longer time

Increasetime for large amount
or size

19

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 easy, just follow
these steps:

Step 1. Position oven shelf at
second from bottom position 03)
for small size roast (3 to 5 lbs.) and
at bottom position (A) for larger
roasts,

Step 2: Check weight of roasL
Place 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 as
close to the size of meat as possible_

(Broiler pan with rack is a good

pan for this.)
Step 3: Push BAKE button and

turn SET knob until desired

temperature is displayed Check the

Roasting Guide for temperatures and

approximate cooking times.

Step 4: Most meats continue to
cook slightly while standing after
being removed from the oven. For
rare or medium internal aloneness,
you may wish to remove meat from
the oven just before it is done if it is
to stand 10 to 20 minutes while you
make gravy or attend to other foods.
If no standing is planned, cook
meat to suggested temperature_

Frozen Roasts

Frozen roasts of beef, pork,
lamb, etco, can be started without
thawing, but allow 15 to 25 minutes
per pound additional time (15
minutes per pound for roasts under'
5 pounds, more time for larger
roasts).

Thaw most frozen poultry before
roasting to ensure even donenesso
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow ditections given
on packer's label.

Roasting Guide

"t_ype
Meat
Tendercuts; rib, high quality

sirloin tip, rump or top round*

Lamb leg or bone-in shoulder*

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

Hum, raw

*For boneless rolled roesmover 6-inches
thick, add 5 to l0 minutes per lb. to times

Oven

Temperature

325 °

325 °

325 °
325 °
325 °

325*

Internal

Doneness Temperature

Ra_:

Medium:
Well Done:

Rare:
Medium:
Well Done:

Well Done:
Well Done:
ToWarm:

Well Done:

Approximate Roasting Time
in Minutes per Pound

3 to 5qbs. 6 to 8-tbs_
24-33 18-22

35-39 22_29
40-45 30-35

21-25 20-23
25-30 24-28
30-35 28-33

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

I7-20 minutes per Ih (any weight)

Under 10lbs, 10 to 15-1bso
27-35 24-27

given above.

Poultry
Chicken or Duck
Chicken pieces

Turkey

325°

375°

325*

Well Done:
Well Done:

Well Done:

3 to 5-tbs, Over 5 tbso
35-40 30-35
30-35

10to :tS-Ibs° Over 15Ibs.
18-25 !5_20

130°-140 *
150"-160 °
170°-I85 °

130°-140 o
150_-160 °
I70°-185 o

I70°-180 °
I70"-180 °
I15°-125 °

t70 °

!85"-190 °
t85"-190 °

ln thigh:

185"-190 °

20

Bro ng

Broiling is cooking food by intense
radiant heat from the upper unit in
the oven. Most fish and tender cuts
of meat can be broiled.. Follow these

steps to keep spattering and
smoking to a minimum.

Step 1: If meat has fat or gristle near
edge, cut vertical slashes through

both about 2" apart, If' desired, fat

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

Step 2: Place meat on broiler' rack
in broiler pan which comes with
range. Always use rack so fat drips
into broiler' pan; otherwise juices
may become hot enough to catch fire,

Step 3: Position shelf on recommended
shetf position as suggested in Broiling
Guide on page 22, Most broiling is
done on D position.

f

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: Press the BROIL button and

turn the SET knob until your choice
of HI BROIL or LO BROIL is

displayed. Note: Chicken and ham
are broiled at LO BROIL in order to

cook food without overbrowning it.

I .j ,

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: When finished broiling,

push the oven CANCEL button..

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

Use of Aluminum Foil

1. If desired, broiler pan may be
lined with foil and broiler rack may
be covered with foil for broiling.
ALWAYS BE CERTAIN 70 MOLD
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 fl'om
serving its purpose, and juices may
become hot enough to catch fire,

2. DO NOT place a sheet of
aluminum foil on shell To do so

may result in improperly cooked
foods, damage to oven finish and
increase in heat on outside surfaces
of the oven,

Questions & Answers

Qo 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 which allows

chicken to cook evenly throughout°

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

A. Yes. Using the rack suspends
the meat over the pan• As the meat
cooks, the juices fall into the pan,
thus keeping meat drier. Juices
are protected by the rack and stay
cooler, thus preventing excessive

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

broiling?

A. No, Salt 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°

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

A. In some areas, the power

(voltage) to the range may be lowo
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 p:event

meat sticking to the surface° However,

spraying the broiler rack lightly with

a vegetable cooking spray before
cooking will make cleanup easier.

21

Broiling Guide

Broiling

1. Always use broiler pan and rack
that comes with your oven, It is
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 open coHectly.

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

To slash, cut crosswise through
outer fat surface just to the edge of
the meat° Use tongs to turn meat
over to prevent piercing meat and
!osing juices

4. If desired, marinate meats or
chicken before broiling_ Or brush

with balbecue sauce last 5 to 10
minutes only.

5. When arranging food on pan,
do not let fatty edges hang over
sides, which could soil oven with
fat dripping.

6. Broiler does not need to be

preheated. However, for very thin

foods, or to increase browning,

preheat if desiied_

7. Frozen Steaks can be
conventionally broiled by

positioning the oven shelf at next
lowest shelf position and increasing
cooking time given in this guide

1½ times per side.

Quantity and/or

Food Thickness

Bacon _,5.-Ib.(about 8 D

thin slices)

Ground Beef l-[b_(4 patties)
Well Done _hto ¾-in thick D

Beef Steaks
Rare l-inch thick D
Medium (1 to 1½-1bs ) D
Well Done D

Pare P&-in thick D
Medium (2 to 2½-tbs ) D
Well Done D

Chlcken(450 °) I whole B

(2 to 2½-tbs ),

split lengthwise

Bakery Products

Bread (Toast) or 2 to 4 slices D

Toaster Pastries I pkg, (2)

English Muffins 2 (split) D

Lobster Tails 2-4 C

(6 to 8-oz each)

_ . I

Fish I-lb fillets _Ato D

½-in thick

l-ln thick C

Shelf HI or First Side Second Side

Position LO Broil "lime, Minutes Time, Minutes Comments

HI 5 2 ½ Arrange in single layer

Space evenly

HI 8-9 6-7 Up to 8 patties take about same time

H]

LO

HI

HI

HI

9

I2-13

13
10

15

25

28-30

2-3

3-4

13-16

7
6-7
8-9

&7

9-!2

16-18

18-20

½-t

Do not

Pdrn Over

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

Slash fat

Reduce times about 5 to I0 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 burrer, if
desired

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

before and after half time

Ham Slices(450") LO 8 8
(precooked)

Pork Chops 2 (½ inch) D HI 10-12 4-5 Slash fat
Well Done 2 (1-in, thick) C 12-t3 8-9

about Itb,

Lamb Chops

Medium 2 (i inch) D HI 8 4-7 Slash fat
Well Done about I0 to 12oz, D 10 I0

Medium 2 (1½ inch) D t0 4-6
Well Done about I lb C 17 12-14

Wieners and similar 1-1b pkg, (10) D HI 6 I-2 If desired, split sausages in half
precooked sausages, lengthwise; cut into 5 to 6-inch pieces

bmtwurst

Handle and turn very carefully

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

Increase times 5 to I0 minutes per side

for 1½-inch thick or home cured

22

Care and Cleanh

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 finish is acid-resistant,. However,

any acid foods spilled (such as fruit

juices, tomato or vinegar) should not

be permitted to remain on the finish.

Glass Top

(on models so equipped)

The glass on your range has
been tempeled to withstand sudden
temperature changes during
cooking_ Give it the norma! care
you would give any glass material.

WhAle it is impact-resistant,

avoid scratching it to prevent it
from shattering.

If the glass around the solid disk
elements is hot, wipe up spills with
a dry cloth or paper towel° When
the surface has cooled, wash, rinse
and dry it. Alternately, when the
glass top is cool, spray it with glass

or window cleaner, Avoid the use of
cleaning powders or harsh abrasives

that may scratch the surface°

Broiler Pan & Rack

After broiling, remove the broiler
rack and carefully pour off the
grease. Wash and rinse the pan and
rack in hot, soapy water,

If food has burned on, sprinkle
the rack while hot with detergent
and cover with wet paper towels or
a dish cloth. That way, burned-on

foods will soak loose while the meal
is being served.

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

OvenShelves

Oven shelves may be cleaned with
a mild abrasive cleanser following
manufacturer's directions, After

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

To remove heavy, burned-on soil,

soapy metal pads may be used
following manufacturer's directions_
After scrubbing, wash with soapy
water, rinse and dry°

Cooktop Light and Starter

(on models so equipped)

Canopy Bulb

Starter

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

broken bulb.

To replace bulb:

1. Flip front of the hinged canopy up.
2, Remove fluorescent light bulb.

Replace the bulb with one of the
same length and wattage.

3. Lower the canopy.

To replace starter:

1. Open canopy and remove bulb
as explained above.

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

3. Reposition bulb and lower the
canopy.

Oven Light Bulb

The light bulb is located in the
upper right corner of the oven.
Before replacing the bulb,
disconnect electric power to the
range at the main fuse or circuit
breaker panel or unplug the range

from the electric outleL Let the
bulb cool completely before

removing it. Do not touch a hot
bulb with a damp cloth° If you
do, the bulb will break.

Glass Retainer.,..,x

Butb

Screw

ilass Cover

To remove:

o Remove the 3 slotted screws in
the lamp cover.
e Detach lamp cover ring, crystal

and gasket and remove bulb.

To replace:

o Put in a new 40-watt appliance
bulb. (Note: A 40-watt appliance
bulb is smaller than a standard

40-watt household bulb,.)

• Install lamp cover. Replace 3

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

o Reconnect electrical power to

the range°

(continuednextpage)_

23

Care and Cleaning (continued)

Solid Disk Elements

The solid disk elements are made
of high strength cast-iron alloy, The

trim rings are stainless steel_,
The surface has a heat-resistant
coating to pieserve the surface of

the element. After the unit cools,
any boiled-over material on the

element should be removed as soon
as possible with a slightly damp

cloth,, The element should then be
dried by switching on for a few

minutes,, After it cools, wipe lightly
with cooking oil

Clean very dirty solid disk
elements with a little cleaning
powder (such as Comet ® cleanser)
or with a scouting pad.

The matte black surface can be
maintained by treating it peiiodically
with the Collo Electrol ®polish

packed with your range° Use the
applicator to apply a very thin
coating of 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. 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
stainless steel trim ring to a gold

color. This normal characteristic of
stainless steel will not affect the

operation or performance of your
elements. The stainless steel trim

ring can be cleaned with a good
quality stainless steel cleaner. This
will also restore the trim ring to its
original color, until it is reheated,

Failure to maintain the solid disk
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
disk elements. An element turned
on while the cover is in place can
permanently damage the cooNop.
Covers can also trap moisture which
may cause the elements to rust.

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 drawer if necessary to insert

easily° Let front of drawer' down,

then push in to dose.

Control Knobs

The control knobs may be removed

for cleaning.

To remove knob, pull it straight
off the stem, If knob 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.

Wash knobs in soap and water' but
do not soak.

Molded Rib

Clear
Groove

To replace knob, locate the groove
in each side of the knob stem_ One

of the grooves contains a spring clip
and the other groove is clear. Locate
the molded rib inside the knob. Fit
the molded rib of the knob into the

clear groove on the knob stem°

Lift-Off Oven Door

The oven door is removable to

make the interior more accessible
during replacement of the lamp bulb.

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

Note: Be careful not to place hands
between the spring hinge and the
oven door frame as the hinge could
snap back and pinch the fingers.

To replace the door, make sure the

hinges are in the "out" 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.

24

Care and Cleaning
Operating the Self-Cleaning Oven

Programmed Cleaning Time:
3tA hours

Prepare the Oven Before
Setting the Controls

The oven must be completely cool

in order to set the self-clean cycle°
Step 1:

Remove the broiler pan, broiler
rack, all cookware and any

aluminum foil from the oven.
(Oven shelves may be left in the

oven. Note: shelves win discolor
after the self-clean cycle..)

Step 2:
Clean spatters or soil on the oven

front frame (A), under the front
edge of the cooktop, the door liner

outside the door gasket and the
front edge of the oven cavity (about

1" 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 let water run down through

openings in the top of the door (B).

Clean the door gasket (C) using a
clean sponge to soak the soiled area
with hydrogen peroxide. Repeated
soaking may be needed depending
on the amount of soil, Frequent
cleaning will prevent excessive soil
build up. Do not rub the door
gasket--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 door, you should replace ito

Make sure the oven light bulb cover

(D) is in place_

A. Oven Front Frame
B, Openings in Door

C. Oven Door Gasket
D. Oven Light Bulb Cover

Step 3:
Close the oven door and make

sure the oven light is off_
Oven shelves may be cleaned in the

self-cleaning oven, However, they
will darken, lose their luster and
become hard to slider 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 self-cleaning oven.
A combination of any of these
products plus the high clean-cycle
temperature may damage the
porcelain finish of the oven°

Important

The oven door must be closed

and all controls must be set

correctly for the clean cycle to

work properly. To help you

understand how the clean cycle

works, the stages of the cycle
are noted below.

1. Slide the door latch handle
to the right.

2, Set the controls.

3. The words "CLEAN "lIME"

are displayed. The oven begins to
heat, the door locks automatically
when locking temperature is
reached and the word "LOCK"

is displayed.
If the oven door is not latched,

the word "DOOR" is displayed

and the oven beeps continuously.

Close the door, touch CANCEL

and begin again.

4, When the 31/zhour clean

cycle is over, the word
"CLEA2q" goes out and the
oven begins to cool,

5. When the oven temperature
has fallen below the locking
temperature (about 20-30
minutes after the word

"CLEAN" goes out at the end

of the clean cycle), the word

"LOCK" goes out, the door
latch handle can be moved to
the left and the door can be

opened.

(continuednextpage)_

25

Care and Clearfing
Operating the Self-Clearfing Oven (continued)

3. Slide the door LATCH HANDLE
to the left as far as it will go_

Set the Oven for Cleaning

The range must be completely cool
in order to set the self-clean cycle

1. Slide the LATCH HANDLE to
the right as far as it wil! goo You
may need to slightly press on the

door to get it to lock properly

Never force the door latch handle.
Forcing the handle may damage

the door lock mechanism.

2, Push the CLEAN button.
The display will show "3:30"
The words "CLEAN TIME" will
be displayed on the left. Within 20

seconds, the words "CLEAN
LOCK" wil! be displayed on the
rightr

Note: You can find out when the
clean cycle will be finished by
pushing the STOP TIME button..

The word "DOOR" is displayed
when you try to set a clean cycle
with the door unlatched or when

the oven temperature is too high.

To Set a Delayed Start

1. Slide the LATCH HANDLE to

the right as far as it will go.

2. Push STOP TIME button,

3. Turn SET knob to time of' day
when you wish cleaning to he
completed (must be more than

3 Vzhour's later than current time
of day).

4. Push the CLEAN button°
The words "DELAY CLEAN"

will be on in the display until the
clean cycle starts, After the clean
cycle starts, the word "CLEAN"
will be on in the display,_

Note: During a delayed self-clean
operation you can find out when
the oven turns on by pushing and
holding the CLEAN button.

To Stop a Clean Cycle

1. Press the CANCEL button,

2, Wait until the oven has cooled
below locking temperature (about

20-30 minutes) and the word

"LOCK" is off in the display.

You will not be able to open the

door right away unless the oven

temperature is at a safe level. If

you cannot open the oven door

immediately after the word "LOCK"

goes off, wait one minute and try

again.

After Self-Cleaning

1, When a clean cycle is finished,

the woifl "CLEAN" will be off in
the display.

2, Wait until the oven has cooled
below locking temperature (about

20-30 minutes) and the word

"LOCK" is offin the display.

3, Slide the door LATCH HANDLE
to the left as far as it will go

You will not be able to open the
door unless the oven temperature
is at a safe level,, If you cannot open
the oven door immediately after the
word "LOCK" goes off, wait about
one minute and try again.

You may notice some white ash
in the oven. Just wipe it up with
a damp cloth,

If white spots remain, remove them
with a soap-filled steel wool pad.
Be sure to rinse thoroughly with a
vinegar and water mixture, These
deposits are usually a salt residue
that can not be removed by the
clean cycle°

If the oven is not clean after one
clean cycle, repeat the cycle

26

Care and Cleaning

Operating the Serf-Cleaning Oven (continued)

Questions and Answers

Qo Why won't my oven clean
immediately even though I set the
controls correctly?
A. Check to be sure the LATCH

HANDLE is moved to the right°
Q. If my oven clock is not

working, can I still self-clean
my oven?
A. No. Your Automatic Oven

Timer uses the 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. Yes, but carefully, and only with

a clean sponge to soak the soiled
area with hydrogen peroxide° See

page 25°

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

LATCH HANDLE. Why?
A. After several continuous high-

temperature bakings or broilings,

the LOCKED light may come on.
The oven door can't be latched for

self-cleaning while the LOCKED

light is on. If this happens, let the

oven cool until the LOCKED light

goes off° Then the oven door can
be latched for self-cleaning.

Q. What should I do if excessive
smoking occurs during cleaning?

A. This is caused by excessive soik

Press the CANCEL button° Open

windows to rid room of smoke. Wait

until the oven has cooled (about

20-30 minutes) and the word LOCK

is offin the display_ Wipe up the

excess soil and reset the clean cycle.

Q. Is the "crackling" sound I

hear during cleaning normal?
A. Yes. This is the 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 may be a slight odor

during the first few cleanlngs.
Failure to wipe out excessive soil
might also cause a strong odor
when cleaning.

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

of my oven?
A. This is a normal condition,

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

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

A. Some types of soil will leave

a deposit which is ash. It can be
removed with a damp sponge or
cloth.

Q. My oven shelves do not slide

easily. What is the matter?
A. After many cleanings, oven

shelves may become so clean they
do not slide easily. If you wish

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

Q. My oven shelves have become
gray after the self-clean cycle. Is

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

the shelves may lose some luster

and discolor to a deep gray color.

27

Oven Thermostat

Adjustment

The temperature in your new range
has been set correctly at the factory,
so be sure to follow the recipe
temperatures and times the first few
times you bake in your new oven_

If you think the oven should be
hotter or cooler, you can adjust it
yourself. To decide how much to
change the temperature, set the oven
temperature 25°E 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 should be
changed.

To adjust temperature:

1. Push the BAKE buttons

2. Select a temperature between
500°E and 550°E with the SET

knob

3. Quickly (within two seconds,
before the BAKE function energizes)
push and hold the BAKE button for
about 5 seconds. The display will

show a plus number, a minus
number, or 00.

4. Turn the SET knob to adjust the
temperature in 5°E steps. You can
raise it until +35°E shows on

display or lower it until -35°F.
shows on display. If the control
beeps and flashes, push the

CANCEL button and start over.

5. When you have made the desired
adjustment, push the CLOCK
button to go back to the time of day
display or to use your oven as you
would normally.

Note: The adjustment described
above wilt not change the self-clean
temperature.

Cleaning Guide

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

PART MATER!ALS TO USE
Bake Unit and

Broil Unit

Broiler Pan and Rack "Soap and Water

• Soap-Filled Scouring Pad
"Commercial Oven Cleaner

Control Knobs •Mild Soap and Water

Outside Glass Finish • Soap and Water

Metal, including ', Soap and Water
Side Trim and

Trim Strips
Porcelain Enamel • Paper Towel

Cooktop* •Dry Cloth

Soap and Water

Glass Cooktop • Soap and Water

"GlassCleaner

Painted Surfaces • Soap and Water

Inside Oven Door* *Soap and Water

- Soap-Filled Scouring Pad

Oven Gasket*

Oven Liner * Soap and Water

Shelves • Soap and Water

(See Self-Cleaning

Oven Directions)

Solid Disk Elements

•Snap and Water

•Cleansing Powder

o Soap-Filled Scouring Pad

• Col!o Eleetrol ®Polish

Storage Drawer • Soap and Water

GENERAL DIRECTIONS

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

Drain fat, cool pan and rack slightly (Do not let soiled pan and rack stand in oven to cool)
Sprinkle on detergent Fill the pan with warm water and spread cloth or paper towel over

the rack. Let pan and rack stand for a few minutes Wash; scour if necessary Rinse and dry.
OPTION: The broiler pan and rack may also be cleaned in a dishwasher

Pull off knobs Wash gently but do not soak Dry and return controls to range
(see page 24)

Clean outside of cooled black glass door with a glass cleaner that does not contain
ammonia Wash other glass with cloth dampened in soapy water Rinse and polish with a
dry cloth If knobs are removed, do not allow water to run down inside surface of gtass
while cleaning

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

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

See instructions on page 23,

Use a mild solution of soap and water Do not use any harsh abrasives or cleaning powders
which may scratch or mar surface.

Clean ONLY the door liner outside the gasket The door is automatically cleaned if the
oven is in the Self-Cleaning cycle tf spillover or spattzring should occur in cooking

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
See instructions on page 25.

Cool before cleaning. Frequent wiping with mild soap and water will prolong the time
between major eleanings Be sure to rinse thoroughly For heavy soiling, use your self-
cleaning cycle often

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

The solid disk e!ements should be washed with a damp cloth and then dried Finish
by wiping over lightly with cooking oil. Clean very dirty solid disk 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 Collo Electrul _ polish packed with your
range To use the finish, use the applicator to apply a very thin coating of the polish to the
entire element surface Turntheelement on high for several minutes to bake the polish to
the element. When the element is cool, rub lightly with a cloth or paper towel to remove
any excess polish

For clear_ing, remove drawer by pulling it all the way open, tilt up the front and lift out
Wipe with damp cloth or sponge and replace Never use harsh abrasives or scouring pads

Stainless Steel '*Soap and Water Wipe all rings after each cooking so unnoticed spatter will not "burn on" next time you
Trim Rings • Stainless Steel Cleaner cook To remove "burned-on" spatters, clean with a good quality stainless steel cleaner

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

with carebeing taken not to touch anyhot portion of the oven. When the surface is cool, clean and rinse

28

Questions?

Use This Problem Solver

PROBLEM POSSIBLE CAUSE AND/OR WHAT _ DO

Plug Onrange 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.

, in oven.

Incorrect cookware being used. Check each Cooking section for cookware tips.

• EleCtronic Controls set incorrectly. Review pages t6 and 17.
o Check common baking, roasting and broiling problems on pages 18-22.

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

ie Check for power outage.

• Bulb may be loose or burned out.

• ElectriCal plug must be plugged into a live power outlet.

1

TIME must be more than 3 ½ hours later than START TIME.

to set self-clean operation. Allow the range to coot to

_ontrols.

properly set.

Some smoke and odor is normal when using solid disk elements for the first time and

g Collo Electrol ® cleaner.

: ..... :• Because solid disk elements heat by conduction, the cooktop may seem hotter than you

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

ght can be seen between the pan bottom and a

_perate properly.

ffyou need more help...call, toll free:

GE Answer Center ®

800.626.2000
consumer information service

29

Anti- ip Bracket Installation Instructions
for Bracket Kit No. 342473

WARNING

,, ALL RANGES CAN TIP

- INJURY COULD RESULT

• INSTALL ANTI-TIP
BRACKET PACKED
WITHRANGE

• SEE INSTRUCTIONS

Tools Needed

o Phillips head screwdriver
" 1¾"or adjustable wrench

Bracket attaches to floor or' wall to
hold either fight or left rear' leg

leveler. If fastening to floor, be sure
that 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 instructions
be!ow.

1. Decide whether the bracket will

be installed on the right or left side

of range location.

Adjacent cabinet or final
location of range side panel

Outside edge of bracket to be
flush with left or right side
of range

Fig, 1

l

Screwmustenterwood or metal _ ----,. I_ | /

Fig, 2 _ :'_

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 back wallo See figure 1.

3. Determine whether you will
anchor the bracket to the floor or to

the wall as shown in figure 2.

Fasten the bracket securely with
the screws provided. 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° Use a masonry drill to drill
the required holes.

4. Using the wrench, back out the
four leg levelers at least two tuins_
See your installation guide for
more leveling information before
positioning range.

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

attach to floor in new location.

30

Electrical Connection

We recommend that you have the
electrical hookup of your range done
by a qualified electrician° Have the
electrician show you where your
range disconnect is located.

Call your Electric Company and ask
which codes apply in your area. If
there are no codes, you must follow
the NATIONAL ELECTRICAL
CODE, ANSI/NFPA NO. 70-1987.

You can get a copy by writing:

National Fire Protection

Association

Batterymarch Park

Quincy, MA 02269

If you fail to wire your range in
accordance with gover_ting codes,
you may create a hazardous
condition.

You must use a three-wire, single-
phase AC 120/240 Volt or 208Y/120
Volt, 60 Hertz electrical system to
operate your range.

Use #8 wire and 40 Amp fuse or
circuit breaker for 120/240 Volt and

208/120 Volt systems°
Do not use aluminum wiring to

connect your range to the
household circuit.

To Make Electrical Connection:

1. Remove the junction block
access cover (on range back).

2. Use a 3-wire flexible cord (must

be rated for 40 Amps--1251250
Volts, with closed loop terminals
and approved for use with
household electrical ranges) or a
4-wire flexible cord (required for

mobile homes or where local codes
do not allow grounding through the
neutral),

You must use a clamp or strain
relief to hold the cord or conduit.

ThreeWtre Cord

Connection

1. Remove the top nuts on the

junction block studs.

2, Tighten the back nuts°

3. Install the three wire cord and
the strain relief in the hole in the

strain relief bracket

4. Connect the red and black leads
to the outer terminals and the white

lead to the center terminal.

5. Push the cord upward (to relieve

strain), while tightening the strain
retief clamp.

TopNut

/

/

t/ /

Strain

ReliefClamp

If local codes require an
ungrounded neutral:

a. Remove ground strap.
b. Fasten the white wire to the

center terminal.
c. Use the screw from the

ground strap to fasten a #10
copper wire to the range. Secure

the other end of the wire to a
grounded cold water pipe or use
another approved grounding

method,

Four Wire Cord

Connection

1, Remove the top nuts on the

junction block studs.

2. Tighten the back nuts_

3. Remove the ground screw, then
remove the ground strap_

4. Install the four wire cord and
strain relief in the hole in the strain
retief bracket.

5. Connect the red and black lead
to the outside terminals and the
white lead to the center terminal.

6. Attach the green lead below the

junction block with the ground

screw that was removed earlier

(step3).

7, Push the strain relief upward (to
relieve strain), while tightening the
strain relief clamp,

1

Ground
Washer

Ground

Screw

/

/ /

/ Strain

Relief Clamp

31

Solid Disk Range Installation Instructions

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

Fig. I

/li tT L

0,,__j......

tl

Minimum dimensions between cooktop
and walls above cooktop

Fig° 2

24/4"

Suggested electrical

outlet area

Roughed-in dimensions

General

• See Figures 1 and 2 for all rough-
in and spacing dimensions_ These
dimensions must be met for safe

use of your range. The location of
the electrical outer may be
changed as needed, but electricity
to the range can be disconnected at
the outlet without moving the range
if the outer is in the suggested
location (remove lower drawer).

• To eliminate the risk of burns or'
fire when reaching over hot surface
elements, cabinet storage space

above the cooktop should be
avoided° If cabinet storage space is
to be provided above the cooktop,
the risk can be reduced by installing
a range hood that sticks out at least
5" beyond the front of the cabinets_
Cabinets installed above a cooktop
may be no deeper' than 13".

o The range may be placed with 0"

clearance (flush) at the back wall
and side walls of the range if the
front edges of the range side panels
stick out beyond the cabinet fronts
at least 1/4". See Figure 2o

Preparation

• Remove all tape and packaging_
Be sure to remove clear plastic film
that covers some chrome parts

(around glass oven doors, side trim).

• Take the accessory pack out of

the oven.

• Check to be sure that no range

parts have come loose during
shipping.

Protect Your Floor

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

on this type of flooring, use care,

and it is recommended that these

simple and inexpensive instructions

be followed.

The range should be installed on

a sheet of plywood (or similar
material) as follows: When the

floor covering ends at the front of

the range, the area that the range

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

32

Leveling the Range

For proper cooking and baking the
range must be leveled° Leveling

legs 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 the drawer, pull the
drawer out all the way, tilt up the

front and take it out. To replace the
drawer, insert glides at the back of
the drawer beyond the stop on the

range glides° Lift the drawer if

necessary to insert easily_ Let the

front of the drawer down, then push

in to close°

1/8%i.imom

One of the rear leveling legs will

engage the ANTI-TIP bracket (a!low

for some side to side adjustment).
Allow a minimum clearance of t/8"

between the range and the leveling

leg that is to be installed into the
ANTI-TIP bracket.

Spirit

Level

Install the oven shelves (see use
and care section for instructions).
Put a spirit level or a glass
measuring cup partially filled with

water on one of the oven shelves,

- _ Range

Lee

Leveler

Raise J _"

Range

Use a 1¾" open end wrench or an
adjustable wrench to equally back
out the four leveling legs two or

three turns each. Now use the
wrench to adjust the leveling legs

until the range is level.

33

Notes

34

If YouNeed Service

To obtain service, see your warranty
on the back page 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.

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

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

Manager, Consumer Relations
GE Appliances
Appliance Palk
Louisville, Kentucky 40225

FINALLY, if ),our problem is still
not resolved, write:

Major Appliance
Consumer Action Panel

20 North Wacker Drive
Chicago, Illinois 60606

35

YOUR GENERAL ELECTRIC RANGE

WARRANTY

Saveproofoforiginalpurchasedate suchas yoursalesslip orcancelledcheckto establishwarrantyperiod

WHAT IS COVERED

FULL ONE-YEAR WARRANTY

For one year from date of original
purchase, we witl 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 disk 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 SensFTemp'" components,
wiring, or switches.

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°CoIn 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 orYellow Pages
of your telephone directory for

GENERAL ELECTRIC COMPANY,
GENERAL ELECTRIC FACTORY
SERVICE, GENERAL ELECTRIC-
HOTPOINT FACTORY SERVICE or
GENERAL ELECTRIC CUSTOMER
CARE ® SERVICE,.

WHAT iS NOT COVERED

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

Read your Use and Care material.
If you then have any questions
about operating the product,
please contact your dealer or our
Consumer Affairs office at the
address below, or call, toll free:
GE Answer Center ®

800.626.2000

consumer information service

• Improper installation..

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

o Replacement of house fuses or
resetting of circuit breaker&

Failure of the product if itis used
for other than itsintended purpose
or used commercially..

o Damage to product caused
by accident, fire, floods or acts

of God°
WARRANTOR IS NOTRESPONSIBLE

FOR CONSEQUENTIAL DAMAGES°

Some states do not a!low the exclusion or !imitation of incidental or consequential damages, so the above limitation or exclusion

may not apply to you This warranty gives you specific legal rights, and you may also have other rights which vary from state to state

To know what your legal rights are in your state, consult your local or state consumer affairs office or your state's Attorney General

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

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

iiiiiiiii iiiiii iiiiiiiii iiii iiiii iii i i i ,111,1111 i i ,,i i

Pa_ No.164D1352P248 t

Pub. No.49-8009
MNU019(343871)

7-89

JBP29G JB570G
JBP553G JB5_G