GE JB575GR1, JB575GR2BK Owner’s Manual

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Page 1

Care Guide

Self-CleaningRadiantRange

Safety instructions .................... 2.5

Operating Instructions, Tips

Aluminum Foal ........................ 4, 15, 18

Features ............................................. 6

Oven ................................................ 11-19

Baking ........................................... 12, 14,15

Broiling, Broiling Guide .............. 18,19

Control Clock and Timer ................. 10, 11

Light; Bulb Replacement ................. 12,24

Oven Vent .....................................................4

Preheating ................................... 14

Roasting, Roasting Guide ................16, 17

Self-Cleaning Instructions ............... 20,21

Shelves ................................................. 11, 14

Thermostat Adjustment ..................... 12

Timed Baking ................................. 13

Surface Cooking ........................................7-9

Control Settings ..........................................7

Cooking Tips ....................................... 8

Problem Solver ............ 25,26

More questions ?...call

GEAnswer Center® 800.626.2000

Preparation .............................. 5

Flooring Under the Range ............................ 5

Leveling ........................................... 5

Consumer Services .......... 27

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

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

Warranty ......................... Back Cover

ModeIs: JB575GR

JB575GS JB576GR

Care and Cleaning ....................22-24

Anti-Tip Device .....................................................24

ControlPaneland Knobs ..................................22

GlassCooktop......................................................22

Removable Oven Door......................................23

Shelves...................................................................23

GE Appliances

MIIIU098 Rev, 2

Page 2

HELP US HELPYOU...

Before using your range, read this book carefully.

It is intended to help you operate and maintain your new rarge

properly.

_<cep it handy for answers to your

_ttn'-. i "llS.

' _ :,.)_ don't under_,:tand something

,,_",_ced more help. write include

XcA;! i3 1Olle number):

('<,)llStiiner Aftairs

(7;[- Appliances

,_,i)pliance Park

'_!._uts,,ille, KY 40225

Write down the model and serial numbers.

You'll find them on a label on the f'relit 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 thi_,

card, please write these numbers here:

Model Number

Serial Number

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

IF YOU NEED SERVICE...

If you received

a damaged range...

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

Save time and money.

Before you request service...

Check the problem Solver in the back of this book. It lists causes oi

minor operating problems that you can correct yourself.

'!_) ,}_i_iln sol'vice, see the

(7c)i)s_iil-lOrServices page 1171the

!"tick oi this book.

Wc'lc ;_totld ol our service and

_an" ',ou to be ptcased. If for some

reason you _.lr,: not happy with the

:;c,x ice '_ou _eceive, here are three slep: to follow for further help.

FIRST, contact the people who

serviced your appliance. Explain

why you are not pleased. In most

cases, this will solve the problem.

NEXT, if you are still not pleased, write all the details--including

your phone number--to:

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

IMPORTANT SAFETY INSTRUCTIONS

Read All Instructions Before Using Your Range.

IMPORTANT SAFETY NOTICE

The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of

California to publish a list of substances known to the state to cause birth defects or other reproductive

harm, and requires businesses to warn customers of

potential exposure to such substances.

FINALLY, if your problem is still

not resolved, write:

Maior Appliance Consumer

Action Panel

20 North Wacker Drive Chicago, IL 60606

The fiberglass insulation in self-clean ovens gives off a very small amount of carbon monoxide during the cleaning cycle. Exposure can be minimized by

venting with an open window or using a ventilation fan or hood.

Page 3

When using electrical appliances, basic safety

precautions should be followed, including the following:

• Use this appliance only for its intended use as described in this manual•

• Be sure your appliance is properly installed and grounded by a qualified technician in

accordance with the provided Installation Instructions•

•Do not attempt to repair or replace any part of your range unless it is specifically

recommended in this book. All other servicing should be referred to a qualified technician•

• Before performing any service, DISCONNECT

THE RANGE POWER SUPPLY AT THE

HOUSEHOLD DISTRIBUTION PANEL BY REMOVING THE FUSE OR SWITCHING OFF

THE CIRCUIT BREAKER•

ranges can tip and

WARNING-AU i-njury could-result. To prevent

_ accidental tipping of the range

excess loading of the oven door,

from abnormal usage, including

attach it to the wall or floor by

installing the Anti-Tip device

is installed and engaged properly,

___ supplied. To check if the device

carefully tip the range forward

until it engages the device•

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

when you push the range back. Please refer to the Anti-Tip device information in this book. Failure to

take this precaution could result in tipping of the range and injury•

° Do not leave children alone--children should not

be left alone or unattended in an area where an

appliance is in use. They should never be allowed to sit or stand on any part of the appliance.

, CAUTION: ITEMS OF INTEREST TO

CHILDREN SHOULD NOT BE STORED IN CABINETS ABOVE A RANGE OR ON THE

BACKSPLASH OF A RANGE-CHILDREN CLIMBING ON THE RANGE TO REACH

ITEMS COULD BE SERIOUSLY INJURED.

• Teach children not to play with the controls or

any other part of the range•

• Never leave the oven door open when you are not watching the range•

. Don't allowanyone to climb, stand or hang on

the door, drawer or range top. They could damage the range and even tip it over, causing

severe personal injury.

• Never wear loose-fitting or hanging garments

while using the appliance. Flammable material could be ignited if brought in contact with hot

heating elements and may cause severe bums•

• se only dry pot holders--moist or damp pot holders on hot surfaces may result in bums from

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

•For your safety, never use your appliance for

warming or heating the room.

• DO NOT STORE OR USE COMBUSTIBLE MATERIALS, GASOLINE OR OTHER

FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY

OTHER APPLIANCE.

° Keep hood and grease filters clean to maintain

good venting and to avoid grease fires•

•Do not let cooking grease or other flammable

materials accumulate in or near the range.

•Do not use water on grease fires.

Never pick up a flaming pan. Smother

flaming pan on the surface unit by

covering pan completely with a well-fitting lid, cookie sheet or flat tray, or if available, use dry

chemical or foam-type extinguisher.

Flaming grease outside a pan can be put out by covering with baldng soda or, if available,

a multi-purpose dry chemical or foam type

fire extinguisher. Flame in the oven can be smothered completely by closing the oven door and turning the

oven control to OFF or use a chemical or foam-type extinguisher.

•Donot touch the heating elements or

interior surface of oven. These surfaces may

be hot enough to bum even though they are dark

in color. During and after use, do not touch, or

let clothing or other flammable materials contact

the surface units, areas nearby the surface units

or any interior area of the oven; allow sufficient

time for cooling, first.

(continued next page)

Page 4

IMPORTANT

INSTRUCTIOt

(continued)

• Do not cook on a broken glass cooktop. Spillovers 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.

° :(2_ean the cooktop with caution. If a wet

:;p,_ !_,eor cloth is used to wipe spills on a hot ,'' _.T_ _,area, be careful to avoiosteam burn.

_.,_0,_cleansers can produce noxious fumes if

:,pi)lied to a hot surface.

° _:,.:,_re when touching the cooktop. The

._'!a'<:,cufface of the cooktop will retain heat after

_i,,: )mrols have been turned off•

" 90 i_u_tteuch the surface units. These surfaces

_m_?b;:b,ot enough to bum even though they > •, lark in color• During and after use, do not __;ud'_.,_ict clothing or other flammable materials

,__ _act the surface units or areas nearby the surface :;:__s:a_low sufficient time for cooling, first.

%t, _fiallbhot surfaces include the cooktop and

_.":as facing the cooktop, the oven vent opening und s_dacc-s near the opening, crevices around the

o_,e_ door. the edges of the door window and

_etabrimparts above the door• Remember: The

_side surface of the oven may be hot when the

doo: i_ opened.

,_v • follow the directions

° , _en cooking pork,

_:xa_tly and always cook the meat to an internal

er,_pemture of at least 170°F. This assures that, in

rhe _emote possibility that trichina may be present in the meat, it will be killed and the meat will be

,mfe to eat.

• :_*'v_rbroiling, always take the broiler pan >_,,_.of the range and clean it. Leftovergrease

i_ the broiler pan can catch fire next time you ;_scl hepan.

OVe]t_.

• Stand away from range when opening oven !1,._:Hot air or steam which escapes can cause

a_,rns _ohands, face and/or eyes.

oDo_'_,heat unopened food containers. Pressure

cot_idbuild up and the container could burst, caush_gan injury.

Keep oven vent duct unobstructed.

Kt,ep oven free from grease buildup.

oP_ace oven shelf in desired position while

o-win is cool. If shelves must be handled when

he,;. d',>not let pot holder contact heating units in _he oven_

, Pulling out shelf to the shelf stop is a

convenience in lifting heavy foods. It is also a precaution against burns from touching hot

surfaces of the door or oven walls.

• When using cooking or roasting bags in oven, follow the manufacturer's directions•

• Do not use your oven to dry newspapers. If

overheated, they can catch fire.

• Do not use ow,_nfor a storage area. Items stored

in an oven can ignite.

• Do not leave paper products, eookin_ utensils, or food in the oven when not in use.

Self-Cleaning Oven

.Do not. clean the door gasket. The door gasket is

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

•Do not use oven cleaners. No commercial oven

cleaner or oven liner protective coating of any kind should be used in or around any part of the oven,

• Clean only parts listed in this Use and

Care Book.

.Before self-cleaning the oven, remove the

broiler pan and other cookware.

• Do not use aluminum foil to line oven

bottoms, except as suggested in manual. Improper installation of these liners may result

in a risk of electric shock or fire,

°Be sure to wipe up excess spillage before

starting the self-cleaning operation.

• If the self-cleaning mode malfunctions, turn off and disconnect the power supply. Have serviced

by a qualified technician.

Cooktop and Radiant Surface Units

.Use proper pan size--This appliance has four

surface units. Select cookware having flat bottoms large enough to cover the selected surface unit.

The use of undersized cookware will expose a

portion of the heating element to direct contact

and may result in ignition of clothing. Proper

relationship of cookware to surface units will also

improve efficiency.

°Never leave the surface units unattended at

high heat settings. Boilover causes smoking and

greasy spillovers that may catch on fire.

Page 5

• Do not operate the radiant surface units if the glass is broken• Spilloversor cleaning solution may penetrate a broken cooktop and

create a risk of electrical shock• Contact a qualified technician immediately should your

glass cooktop become broken•

•Avoid scratching the glass cooktop surface with sharp implements, or with rings or other jeweh'y.

•Never use the glass cooktop surface as a cutting board•

• Do not place or store items on !op of the glass cooktop surface when it is not in use.

•Do not place any spoons or other stirring utensils on glass cooktop surface when it is in

use. They may become hot and could cause burns.

•Only certain types of glass, glass/ceramic, earthenware or other glazed containers are

suitable for surface cooking; others may break because of the sudden change in temperature.

• To minimize the possibility of burns, ignition of flammable materials, and spillage, the handle of a

container should be turned toward the center of the range without extending over nearby surfaceunits•

•Never try to clean the cooktop surface when it is hot. Some cleaners produce noxious fumes and

wet cloths could cause steam burns if used on a hot surface.

° Always turn the surface unit control knob

to OFF before removing cookware.

• Keep an eye on foods being fried at HI or MEDIUM HIGH heat settings•

•When flaming foods are under the hood, turn the

fan off. The fan, if operating, may spread the flame.

• Foods for frying should be as dry as possible• Frost on frozen foods or moisture on fresh foods

can causehot fat to bubble up andover sides ofpan.

•Use little fat for effective shallow or deep-fat

frying. Filling the pan too full of fat can cause

spi!loverswhen food is added•

. If a combination of oils or fats will be used in

frying, stir together before heating, or as fats

melt slowly.

• Always heat fat slowly, and watch as it heats•

•Use adeep fat therlnometer whenever

possible to prevent overheating fat beyond the

smoking point.

•Never try to move a pan of hot fat, especially a deep fat flyer. Wait until the fat is cool.

SAVE THESE

INSTRUCTIONS

INSTALLING YOUR RANGE

Your range, like many other household items, is heavy and can settle into soft floor coverings such as

cushioned vinyl or carpeting. When moving the range on this type of flooring, use care, and it is

recommended that these simple and inexpensive

instructions be followed. Please check your range to

ensure all packaging materials and protective tape covering are removed from areas, such as the door

trim, main top frame, end caps, etc., before using.

Leveling the Range

Leveling screws are located on each corner of the base of the range.

Remove the bottom drawer and you can level the range on an uneven

floor with the use of a nutdriver.

To remove drawer, pull the drawer out all the way, tilt up the front and

take it out. To replace drawer, insert

glides at back of drawer beyond stop on range glides. Lift drawer

if necessary to insert easily. Let front of drawer down, then push

in to close.

The range should be installed on a 1/4-inch-thick sheet

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

,floor covering ends at the j?ont 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. For complete information, see

the Installation Instructions.

One of the rear leveling screws will engage the-Anti-Tip

device (allow for some side to side adjustment). Allow a minimum

clearance of 118"between the range and the leveling screw that is to be

installed into the Anti-Tip device.

Page 6

FEATURES OF YOUR RANGE

Explained

Feature Index on page

1Control Knobs for Cooking Zones [ 7,22

2 Cooking Zone "ON" Indicator Light 7 3 Oven Set Light ) 11

1 OVEN SET Knob 11, 12,22

5 (lock/Timer 10

(- Oven Temp Light 11

7 OVEN TEMP Knob 11, 12, 22 8 Oven Light Switch 12

0Oven Vent Duct 4,24

10 Cooktop Cooking Zones 7

1 (Hot Surface Light 7

(Light will glow when cooktop

is hot to the touch. )

12Oven Door Latch 20,21

(L!_,efor self-clean only.)

13 Broil Unit 18

d'!l! Ir I !ItlII_/\'IZ\_I\ \))

Broiler Pan

....... J

JB575GR JB575GS JB576GR

Explained

Feature Index on page

14 11

Oven Shelf Supports (For roasting, baking and broiling

positions of shelves, see suggestions

in cooking guides.)

Oven Shelf

Bake Unit

(May be lifted gently for wiping

the oven floor.)

Oven Door Gasket

Storage Drawer

Model and Serial Numbers

Anti-Tip Device

Oven Interior Light

(Comes on automatically when

the door is opened.)

Glass Cooktop

Broiler Pan and Rack

(Do not clean in the self-clean oven.)

11,23

4,20, 23

3,5,24

12, 24

18-19, 23

Page 7

SURFACE COOKING ZONE CONTROLS

Surface Cooking with Infinite Heat Controls

At both OFF and HI positions, there is a slight niche so control "clicks" at

those positions; "click" on HI marks the highest setting; the lowest setting

is LO• In a quiet kitchen you may hear slight "clicking" sounds during

cooking, indicating heat settings selected are being maintained• Switching heats to higher settings always shows a quicker change than

sw itching to lower settings•

How to Set the Controls

1. Push the control knob in.

2. Turn either clockwise or counterclockwise to desired

heat setting.

The control must be pushed in to

set only from the OFF position. When the control is in any

position other than OFF, it may

be turned without pushing in.

Be sure you turn the control to OFF when you finish cooking•

The cooking zone indicator light will glow when ANY cooking zone

is on.

Cooking Guide for Using Heat

[]D DD

OFF

LO HI

\ f

MEDIUM

LOW _ '_ HIGH

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

MEDIUM HIGH--(Setting

halfway between HI and MED)

Fast fly, pan broil; maintains a fast boil on large amounts of food.

/[\

MED

Settings

MED--Saute and brown;

maintains a slow boil on large amounts of food•

MEDIUM LOW--(Setting halfway between MED and LO)

Cook after starting at HI; cooks

with little water in covered pan• LO--Steam rice, cereal; maintains

serving temperature of most foods.

NOTE:

• At HI, MEDIUM HIGH settings, never leave food unattended•

Boilovers cause smoking; greasy spillovers may catch fire.

• At MEDIUM LOW, LO settings, melt chocolate and butter on

small surface unit•

Cooktop temperatures increase

with the number of zone elements that are on. With 3 or

4 zones turned on, surface temperatures are high so be careful when touching the

cooktop. THE HOT INDICATOR LIGHT WILL GLOW WHEN

THE COOKTOP IS HOT TO THE TOUCH.

Page 8

COOKING TIPS

Cookware

Use medium- or heavy-weight cookware. Aluminum cookware conducts heat faster than other metals. Cast-

iron and coated cast-iron cookware are slow to absorb heat, but generally cook evenly at low to

medium heat settings. Steel pans may cook unevenly if

nol combined with other metals.

f:o,-',_est cooking results pans should be fiat on the

bottom. Match the size of the saucepan to the size of _hc surface unit. The pan should not extend over the

_:dge o_"the trim ring more than 1 inch. Do not let pots boil dry. Overheated metal can bond to

2!asscooktop. An overheated copper pot will leave a rcsklue (hat will permanently stain cooktop.

Deep Fat Frying

il)oi_ot o_erfill cookware with fat that may spill over when adding food. F:r,)sty foods bubble vigorously. Watch food frying at high temperatures. Keel, rang_, and hood clean from grease.

Not over 1inch Over 1 inch

Sliding aluminum cookware across the glass may leave metal marks. These metal marks will appear

as small scratches, They can be removed with Cook Top Cleaning Creme and a razor scraper.

>_ok Cooking

_,_,',.rcc'c_J_Hnendthat you use only

a flat-bott(m_ed wok. They are available at your local retail store.

Melted Materials on Cooktop

Melted materials (plastic, aluminum foil, sugar or foods

with high sugar content) can cause damage to the cooktop.

If you accidentally melt anything on the cooktop, turn unit to

LO, wipe the hot cooktop

immediately with several dry

paper towels. Scrape off the

remainder of the burned material

with a razor scraper (held in a pot

holder) at a 30° angle while the cooktop is warm. Be careful not

to burn yourself.

Do not attempt further cleaning until the cooktop

surface has cooled. See the Care and Cleaning section.

Page 9

HOME CANNING TIPS

Canning should be done on the cooktop only.

Pots that extend beyond 1 inch of the cooking zone circle are not recommended for most surface cooking.

However, when canning with water-bath or pressure canner, larger-dimneter pots may be used. This is

because boiling water temperatures (even under

pressure) are not hannful to the cooktop surfaces

surrounding the cooking zones.

Observe the Following Points in Canning

1. Be sure the canner fits over the center of the cooking zone. If your cooktop or its location

does not allow the canner to be centered on the

surface unit, use smaller diameter pots for good

canning results.

2. Flat-bottomed canners must be used. Do not use canners with flanged or rippled bottoms (often

found in enamelware) because they don't make enough contact with the cooking zones and take

too long to boil water.

RIGHT WRONG

Flat-bottomed canners are recommended.

HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR OTHER LARGE DIAMETER POTS

FOR FRYING OR BOIL1NG 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 the glass cooktop surfaces.

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 house has low 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 for the required time. When canning foods in a pressure canner, the pressure

must be maintained for the required time. 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 cooktop cooking zones have temperature

limiters that prevent the glass cooktop from getting too hot. If the bottom of your canner is not fiat,

the cooking zone 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 canning

jars for the prescribed time, with no interruption

in processing time, you cannot can on any of the cooktop cooking zones if your canner is not

fiat enough.

Page 10

To Set the Clock

Automatic Timer and Clock

To set the clock, push the right most knob in and turn the clock hands to the correct time. (If the Automatic

Timer pointer should move also, let the knob out, turn the Timer pointer to OFF.)

'_b _et the Minute Timer

ll-."Mi,mte Timer has been combined with the range

,qock. {!se it to time all your precise cooking operations. You'll recognize the Minute Timer as the

i_ointer which is different in color and shape than the

lock hands.

To set the Minute Timer, turn the center knob, v,hhout pushing in, until pointer reaches number of

_'_inute_ you wish totime. (Minutes are marked, up to

60.,n ihe center ring on the clock.) At the end of the _et _,me. Jbv.zzer sounds to tell you time is up. Turn t'Jc knob. without pushing in, until the pointer

reaches OFF and buzzer stops.

CLOCK

_,,i,",'_',_.....%",.. ',,, _,,.:

.\ ... .< >.

STOP TIME DELAY START _%_

PUSH TO START

9g-,o _j

7,,,T,".

Time Bake Uses Automatic Timer

Using the Automatic Timer, you can Time Bake with the oven starting immediately and turning off at the STOP TIME set, or set both the DELAY START and

the STOP TIME dials to automatically start and stop the oven at a later time of day. It takes the worry out of

not being home to start or stop the oven. Setting the dials for Timed Baking is explained in

detail in the Baking section of this book.

Self-CleanUses Automatic Timer

The self-cleaning function on your range uses the Automatic Timer to set

the leng: h of time needed to clean whether you wish to clean immediately, or delay the cleani_g until low energy times such as during the night. See

d_e Self-Cleaning section of this book.

Questions and Answers

Q. How can I use the Minute Timer to make my

surface cooking easier?

A. The Minute Timer will help time total cooking,

which includes time to boil food and change temperatures. Do not judge cooking time by

visible steam only. Food will cook in covered containers even though you can't see any steam.

Q. Must the clock be set on correct time of day

when I wish to use the Automatic Timer for baking?

A. Yes. if you wish to set the DELAY START or

STOP TIME dials to turn on and off at set times during timed functions.

Q. Can I use the Minute Timer during oven

cooking?

A. The Minute Timer can be used during any cooking

function. The Automatic Timers (DELAY START

and STOP TIME dials) are used with Time Bake and Self-Clean functions.

Q. Can I change the time of day on the clock while

I'm Time Baking in the oven?

A. The time of day on the clock should not be

changed during any program that uses the oven timer. You must either stop those programs or wait

until they are finished before changing time.

Page 11

Before Using Your Oven

1. Look at the controls. Be sure

you understand how to set them properly. Read over the

directions for the Automatic Oven Timer so you understand

its use with the controls.

Oven Controls

The controls for the oven are

marked OVEN SET and OVEN TEMP. The OVEN SET knob

has settings for BAKE, TIMED BAKE, CLEAN, BROIL and

OFF. When you turn the knob

to the desired setting, the proper heating units are then activated

for that operation.

USING YOUR OVEN

2. Check the oven interior. Look at the shelves. Take a practice

run at removing and replacing them properly to give sure, sturdy

support.

The OVEN TEMP knob maintains the temperature you set, from

WARM (150°F.) to BROIL (550°F.)

and also at CLEAN (880°F.) The OVEN SET light glows

only when the knob is turned to CLEAN.

The OVEN TEMP light glows until the oven reaches your selected

temperature, then goes off and on

with the oven unit during cooking.

3. Read over the information and

tips that follow.

4. Keep this book handy so you can refer to it, especially during

the first weeks of using your new range.

OVEN SET OVEN TEMP

Oven Shelves

The shelves are designed with stop-locks so when placed correctly on the shelf supports,

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 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.

To remove the shelves from the oven, pull them toward you, tilt

front end upward and pull them out.

Toreplace, place the shelf on the

shelf support with the stop-locks (curved extension of shelf) facing

up and toward the rear of the oven.

Tilt up front and push the shelf

toward the back of the oven until it

goes past "stop" on the oven wall. Then lower the front of the shelf

and push it all the way back.

Stop

(continued next page)

Page 12

USING YOUR OVEN

_continued)

Oven Light

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

and off when the door is closed.

Adjusting Oven Thermostat

Use the time given ovE,rEMP Pointer

when using the oven R_rthe first

time. Oven

inyourrecipe _ _

thermostats, in time, may "drift"

from the-factory setting and 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. However, if you find that your foods consistently brown too little or too much, you may

make a simple adjustment in the thermostat (Oven Temp) knob. We do not recommend the use of

inexpensive thermometers, such as those found in the grocery store, to readjust the temperature setting of your

new oven. These temperatures can vary by as much as 20-40 degrees. Your oven has been preset to maximize cooking efficiency.

To adjust the thermostat knob:

1. Pull the knob off the shaft, look at the back of the

knob and note the current setting before making any

adjustments.

2. Loosen both screws on the back of the knob.

If the oven temperature seems too hot, move the

pointer toward the words MAKE COOLER. If the temperature seems too cool, move pointer toward the

words MAKE HOTTER. Each notch changes the temperature by about 10 degrees Fahrenheit.

Tighten the screws.

Replace the knob, matching the flat area of the knob

to the shaft.

BAKING

Your oven temperature is controlled very accurately

using an oven control system. It is recommended that you operate the oven for a number of weeks using the

time given on recipes as a guide to become familiar with your new oven's performance. If you think an

adjustment is necessary, see the Adjusting Oven

Thermostat section.

How to Set Your Range for Baking

To avoid possible burns, place the shelves in the correct position before

you turn the oven on.

1. Place food in oven, being certain to leave about 1 inch of space

between pans and walls of oven for good circulation of heat. Close

the oven door. During baking,

avoid frequent door openings to

prevent undesirable results.

2. Turn the OVEN SET knob to BAKE and the OVEN TEMP

knob to the desired temperature.

3. Check food for doneness at

minimum time on the recipe. Cook longer if necessary. Switch

off the heat and remove food.

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

cleaning only.

OVEN SET OVEN TEMP

Page 13

How to Time Bake

TIMED BAKING

The automatic oven timer controls are designed to turn the oven on or off automatically at specific times

that you set. Examples of Immediate Start (oven turns on now and you set it to turn off automatically) or Delay Start and Stop (setting the oven to turn on automatically at a later dme and turn off at a preset

stop time) will be described.

How to Set Immediate Start and Automatic Stop

Immediate Start is simply setting oven to start baking now and turning off at a later time automatically.

Remember, foods continue cooking after controls are off.

STOPTIME DELAYSTART \ 12

PUSH TO START

1. To set the Stop Time, push in knob on the STOP

TIME dial and turn the pointer to the time you want the oven to turn off--for example, 6:00. The DELAY

START should beat the same position as the dine of day on the clock.

CLOCK

STOPTIME DELAY START

..,,",7'>_ .,%_"% ',,',_J,,f

PUSH TO START t/ =

CLOCK

-.._0,0 ,..

Note: Before beginning, make sure the clock shows the correct time of day.

2. Turn the OVEN

OVEN TEMP

SET knob to TIMED BAKE. Turn the OVEN TEMP knob

to the oven temperature--for

example, 250"F. The

oven will start immediately and will stop at the time you have set.

NOTE: Foods that are hL_zhlyperishablesuch as

milk, eggs, fish, stuffings, poultry and pork should

not be allowed to sit out for more than one hour

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

harmful bacteria growth.

How to Set Delay Start and Automatic Stop

Delay Start and Automatic Stop is setting the oven

timer to turn the oven on and off automatically at a

later time than the present time of day.

STOP TIME DELAY START \ 12 f

_ ax ,..

j PUSH TO START Z, ,,,

1. To set the Start Time, push in the knob on the DELAY START dial and turn the pointer to the time you

want the oven to turn on--for example, 3:30.

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

you want the oven to turn off--for example, 6:00.

This means your recipe called for two and one-half

hours of baking time.

NOTE: The time on the STOP TIME dial must be later than the time shown on the range clock and the

DELAY START dial.

CLOCK

3. Turn the OVEN SET knob to TIMED BAKE. Turn the OVEN TEMP knob to 250"F. or the

recommended temperature.

Place the food in oven, close the door and automatically the oven will be turned on and off at the dines you

have set. Turn the OVEN SET knob to OFF and remove food from oven.

NOTE:

• Foods that are highly perishable such as milk, eggs,

fish, stuffings, poultry and pork should not be

allowed to sit out for more than one hour before or after cooking. Room temperature promotes the

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

Page 14

For best baking results, follow these suggestions:

Oven Shelves

BAKING

Arrange the oven 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

the second or third shelf from the bottom. See the chart for suggested shelf positions.

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.

Type of" Food Shelf Position

Anoel food cake A

Biscuits or muffin_,: B or C

Cookies or cupcakes B or C Brownies B or C

Layer cakes B or C Bundt or pound cakes A or B

Pies or pie shells B or C Frozen pies A (on cookie sheet)

Casseroles B or C

Roasting A or B

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.

Baking Pans

Use the proper baking pan. The type of finish on the

pan determines the 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.

• Glass baking dishes also absorb heat. When baking in glass baking dishes_ lower the temr_erat,.,_o by,

25°F and use the recommended cooking ume ,

the recipe. This is not necessary when baking pies

or casseroles.

Pan Placement

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 1to 1'/, inch space between pans as well as from the back of the oven, the door and the sides.

If you use two shelves, stagger the pans so one is not directly above the other.

Page 15

Baking Guides

When using prepared baking mixes, follow package recipe or instructions

tor best results.

When baking cookies, flat cookie sheets (without

sides) produce better-looking cookies. Cookies baked in a jelly roll pan (short sides all 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.

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

Pies

For best results, bake pies in dark, rough or dull pans 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

from the pie crust; the cookie sheet helps retain it.

Aluminum Foil

Never entirely cover a shelf with a large cookie sheet

or aluminum foil. This will disturb the heat

circulation and results in poor baking. A smaller sheet

of foil may be used to catch a spillover by placing it

on a lower shelf several inches below the food.

Cakes

When baking cakes, warped or bent pans will cause uneven baking results and poorly shaped products.

A cake baked in a pan larger than the recipe recommends will usually be crisper, thinner and drier than it should be. If baked in a pan smaller than

recommended, it may be undercooked and batter may overflow. Check the recipe to make sure the pan size

used is the one recommended.

Don't Peek

Set the timer for the estimated cooking time and do not open the door to look at your food. Most recipes provide minimmn and maximum baking times such as

"bake 30-40 minutes."

DO NOT open the door to check until the minimum time. Opening the oven door frequently during

cooking allows heat to escape and makes baking

times longer. Your baking results may also

be affected.

Page 16

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.

Roasting is really a baking procedure used for meats. Therefore, oven controls are set to BAKE or TIMED

BAKE. Roasting is easy; just follow these steps:

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 as close to the size of the meat as

possible. (Broiler pan with rack is a good pan for this.) Line broiler pan with aluminum foil when

using pan for marinating, cooking with fruits, cooking heavily cured meats, or basting food during cooking. Avoid spilling these materials

inside the oven or inside the oven door.

JJJ

OVEN SET OVEN TEMP

3. Turn the OVEN SET knob to BAKE. Turn the

OVEN TEMP knob to 325°F. Small poultry maybe cooked at 350°F. for best browning. (You may hear

a slight cl icking sound, indicating the oven is working propel} '.)

Most meats continue to cook slightly while

standing after being removed from the oven. Standing time recommended for roasts is l0 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 increase, if desired, remove the roast from the oven

when roast's internal temperature is 5° to 10°F. less than temperature shown in the Roasting Guide.

NOTE: You may wish to use TIMED BAKE, as

described in the Baking section, to turn oven on and off automatically.

Remember that food will continue to cook in the hot oven and therefore should be removed when the

desired internal temperature has been reached.

For Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started

without thawing, but allow 10 to 25 minutes

additional time per pound (10 minutes additional time

per pound for roasts under 5 pounds, more time for

larger roasts).

Thaw most frozen poultry before roasting to ensure even doneness. Some commercial frozen poultry can

be cooked successfully without thawing. Follow directions given on package label.

Page 17

Questions and Answers

0. Is it necessau to check for doneness with a meat thermometer?

A. Checking the finished internal temperature at the

completion of cooking time is recommended. Temperatures are shown in the Roasting Guide section. For roasts over 8 pounds, check with

thermometer at half-hour intervals after half the time has passed.

Q. Why is my roast crumbling when I try to

carve it?

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

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

ROASTING GUIDE

Oven Internal

Type Meat

Tender cuts; rib, high qualit_

sirloin tip, rump or top round*

Lamb leg or bone-in shoulder*

Veal shoulder, leg or loin* Pork loin. rib or shoulder*

Ham, precooked

Poultry Chicken or Duck

Chicken pieces

Turkey

Temperature Doneness Temoerature 'F.

325°

325_

325 ". 325 c' 325 °

325 ° 35W

325 °

Rare: Medium: Well Done: Rare: Medium: Well Done: Well Done: Welt Done:

To Warm:

Well Done: Welt Done:

Welt Done:

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

a roast or poultry?

A. It is rarely necessary to preheat your oven; only for

very small roasts, which cook a short length of time.

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

that would help me cook it more evenly?

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

or buy rolled roasts.

Q. Can I seal the sides of my foil "tent" when

roasting a turkey?

A. Sealing the foil will steam the meat. Leaving it

unsealed allows the air to circulate and brown the meat.

Approximate Roasting Time

in Minutes per Pound

3 to 5 lbs. 6 to g Ibs.

24 33 18 22 35 39 22 29 4045 30-35 21 25 20-23

25 3O 24-28 30-35 y-33

3545 30-40 3545 30-40

17 20 minutes per pound (any weight)

3 to 5 Ibs. Over 5 lbs. 35_1-0 30-35

35-40

10 to 15 lbs. Over 15 Ibs.

18-25 15 20

1400 1 50°-_- 1500 160°

1 700 1 85° 1 400I 500-i-

1500 1 60 ° 1 700 1 85°

1 700 180° 170" 180 °

]25 o !30 °

1 850 1 90o 185 o 190 °

In thigh:

185 o 190 °

:_:For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.

' 1 The L.S. Department o1' ANiculture says, "Rare beef is popular, but you should know that cooking it to o_!_ 140°F, means some food

poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. Jtme1985.,

Page 18

BROILING

Broiling is cooking food by intense radiant heat from

the upper unit in the oven. Most fish and tender cuts

of meat can be broiled. Follow these steps to keep spattering and smoking to a minimum.

1. If the meat has fat or gristle near edge, cut vertical slashes through both about 2 inches apart. If

desired, fat may be trimmed, leaving layer about

1/8 inches thick.

2. Place the meat on the broiler rack in 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 Broiling Guide. Most

broiling is done on C position, but if your range is connected to 208 volts, you may wish to use a

higher position.

4. Leave the door open to the broil stop position. The

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

Use of Aluminum Foil

OVEN SET OVEN TEMP

Turn the OVEN SET knob to BROIL. Turn the OVEN TEMP knob to BROIL. Preheating units is

not necessary. (See notes in Broiling Guide. )

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 two thicknesses and times are given together, use first times given for thinnest food.)

Turn the OVEN SET knob and the OVEN TEMP

knob to OFF. Serve food immediately, and leave

the pan outside oven to cool during meal for easiest cleaning.

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 meat juices from

draining to the broiler pan. The

juices could become hot enough

catch on fire. If you do not cut the slits, you are frying, not broiling.

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, 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 t_eat 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 low. In these cases, preheat the broil unit for 10 minutes before placing broiler pan with

food in oven. Check to see if you are using the

recommended shelf position. Broil for longest

period of time indicated in the Broiling Guide. Turn food only once during broiling.

Q. Do I need to grease my broiler rack to prevent

meat from sticking?

A. No. The broiler rack is designed to reflect broiler

heat, thus keeping the surface cool enough to

prevent meat from sticking to the surface.

However, spraying the broiler rack lightly with a vegetable cooking spray before cooking will make

cleanup easier.

Page 19

BROILING GUIDE

1. Always use the 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.Leave oven door open to the broil stop position.

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

through outer fat surface just to

4. If desired, marinate meats or

chicken before broiling, or brush with barbecue sauce last 5 to 10

minutes only.

5. When arranging food on pan, do not let fatty edges hang over

sides, which could soil oven

with fat dripping.

6. The broiler does not need to be preheated. However, for very

thin foods, or to increase

browning, preheat if desired.

7. Frozen steaks can be broiled by

positioning the oven shelf at next lowest shelf position and

increasing cooking time given in this guide 1½ times per side.

8. If your range is connected to 208 volts, rare steaks may be

broiled by preheating broil

heater and positioning the oven

shelf one position higher.

the edge of the meat. Use tongs to turn meat over to prevent

piercing the meat and losing

the juices.

Quantity and!or

Food Position Time, Minutes Time. Minutes Bacon C 4½ 4½

Ground Beef Well Done

Beef Steaks

Rare Medium Well Done

Chicken

Bakery Products Bread (Toast) or 1/2 Space evenly. Place English muffins cut-side-up Toaster Paslries and brush with butter, if desired. English Muffins

Lobster Tails

Fish

Ham Slices (precooked)

Pork Chops Well Done

Lamb Chops Medium

Well Done

Medium Well Done

Wieners and similar precooked sausages,

bratwurst

Thickness

1/2 lb. (about 8

thin slices)

Elb. (4 patties) 1/2 to 3/4 inch thick

1 inch thick

( Ito 1 _AIbs.)

1½ inch thick

(2 to 2i'lbs.)

I whole Reduce time about 5 to l0 minutes per side for

(2 to 2/5 lbs.), cut-up chicken. Brush each side with melted butter. splitlengthwise Broil skin-side-down first.

2 to 4 slices

1 pkg. (2)

2 (split) 2-4

(6 to 8 oz. each)

Mb. fillets 1/4 to t/2mch thick

tinch thick

2 ( 1/2 inch) 2 ( 1inch thick)

about 1 lb.

2 ( 1 inch)

about i0 to 12 oz. 2 ( iV, inch)

about I lb, i -lb. pkg. (10)

Shelf First Side Second Side

c IO 7

c c c

C B

c c

c B

6 8

I½-2

13 16

14 17

5 6

7-8

14 16

20-25

10-15

Do not

turn over.

10 12

12 14

Comments Arrange in single layer.

Space evenly. Ur_to 8 r_atties take about same time.

Steaks less than 1 inch thick cook through before browning. Pan frying is reconamended. Slash Pat.

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

Handle and turn very carefully. Brush with lemon butter before and during cooking if desired.

Preheat broiler to increase brownina.

Increase time 5 to 10 minutes per side for 1A inch thick or home cured.

Slash Pat.

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

Page 20

OPERATING THE SELF-CLEANING OVEN

Before a Clean Cycle

Total Cleaning Time: 3 hours

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 will discolor after the self-clean cycle.)

2. Wipe up heavy soil on oven bottom. If you use soap, rinse thoroughly before self-cleaning to

prevent staining.

A. Oven Front

Frame

B. Openings

in Door

C. Oven Door

Gasket

D. Oven Light

Bulb Cover

3. 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 hm 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.

Clean top, sides and outside front of oven door with soap and water. Do not use abrasives or oven cleaners.

Do not let water run down through openings in the

top of the door (B). To help prevent water from getting

in these openings when cleaning, open the door as far as it will go.

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 ....

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

have it replaced. Make sure the oven light bulb cover (D) is in place.

4. Close the oven door and make sure the oven light is off.

Oven shelves may be cleaned in the self-cleaning o\ en: 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 self-cleaning oven. A

combination of any of these products plus the high clean cycle temperatures may damage the porcelain

finish of the oven.

Important

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

How to Set Oven for Cleaning

OVEN SE? OVENTEMP

1. Turn the OVEN SET and the OVEN TEMP knobs to

CLEAN. Controls will snap

into final position when the

CLEAN location is reached.

The OVEN SET light glows when

knob is turned to CLEAN. The

OVEN TEMP light glows until the oven reaches the cleaning temperature, then goes off and on

with the oven unit during cleaning.

Z. Slide the latch

handle to the right as far as

it will go.

Never force the door latch

handle. Forcing the handle may damage the door lock mechanism.

3. Set the automatic oven timer:

STOP TIME DELAY START \ _ t

."'_7''/', <""71"% -.._',_i_>...-

IIIIII1"

(:LOCK

,,.;q?;),

PUSH TO START

Make sure both the clock and the DELAY START dial show the

correct time of day. When the DELAY START knob is pushed in

and turned, it will "pop" into place when the time shown on the clock

is reached.

Push in and turn the STOP TIME knob. Set the Stop Time for three

hours later than present time of

day--for example, if it is 6:00

now, set Stop Time for 9:00. The OVEN CLEANING light will

glow showing that cleaning has started. The oven door and window

get hot during the self-clean cycle.

DO NOT TOUCH.

Page 21

Follow These Steps after Self-Cleaning

After cleaning is complete the oven cleaning light goes off. It will

not be possible to open the oven door until the oven has cooled

below the locking temperature. If

you cannot slide the latch easily to unlock the door, allow additional

time for cooling.

1. When oven cools,

slide the latch _J"_ .....

handle to the left _mllll|||| as far as it will go

and open the door.

Never force the door latch

handle! The latch slides easily.

Forcing the latch handle may damage the door lock.

OVEN SET OVEN TEMP

2. Turn the OVEN SET knob

to OFF.

3. Turn the OVEN TEMP knob to WARM.

After a clean cycle, you may notice some white ash in the oven.

Just wipe it up with a damp cloth.

Questions and Answers

Q. Why won't my oven clean immediately even

though I set all the time and clean knobs correctly?

A. Check to be sure your DELAY START dial is set to

the same time as the range clock. Also check to be

sure the latch handle is moved to the right.

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

day, can I still self-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 self-cleaning oven?

A. No cleaners or coatings should be used around any

part of this oven. If you do use them and do not

thoroughly rinse the oven with water, wiping it absolutely clean afterwards, the residue can scar the oven surface and damage metal parts the next time

the oven is automatically cleaned.

Q. What should I do if excessive smoking occurs

during cleaning?

A. This is caused by excessive soil, and you should

switch the OVEN SET knob to OFF. Open windows to rid room of smoke. Allow the oven to cool for at

least one hour before opening the door. Wipe up the excess soil and reset the clean cycle.

Q. Can I cook food on the cooktop while the oven is

self cleaning?

A. Yes. While the oven is self-cleaning you can use the

cooktop just as you normally do. BE CAREFUL.

SURFACE WILL BE VERY HOT DURING THE SELF-CLEAN CYCLE.

If white spots remain, remove

them with a soap-filled steel wool pad. Be sure to rinse thoroughly with a vinegar and water mixture.

These deposits are usually a salt residue that cannot be removed by

the clean cycle. If the oven is not clean after one

clean cycle, the cycle may be repeated.

NOTE: To start and stop cleaning

at a later time than shown on clock, push in and turn the DELAY START

dial to the time you wish to start. Then set the STOP TIME dial for

three hours later than the Start Time. The oven will automatically

turn on and off at the set times.

Q. Is the "crackling" sound I hear during

cleaning normal?

A. Yes. This is the metal heating and cooling during

both the cooking and cleaning functions.

Q Should there be any odor during the cleaning?

A. Yes, there maybe a slight odor during the first few

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

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

surface of my oven?

A. This is a normal condition, resulting from heating

and cooling during cleaning. They do not affect how

your oven performs.

Q. Why do I have ash left in 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?

After many cleanings, oven shelves may become so

clean they do not slide easily. To make shelves slide

more easily, after each self-cleaning function dampen fingers with a small amount of cooking oil

and rub lightly over sides of shelf where they

contact shelf supports.

My oven shelves have become gray after the self-

clean cycle. Is this normal?

Yes. After the self-clean cycle, the shelves may lose

some luster and discolor to a deep gray color.

Page 22

CARE AND CLEANING

BE SURE ELECTRICAL POWER IS

OFF BEFORE CLEANING ANY PART

OF THE RANGE,

Proper care and cleaning are important so your radiant cooktop will give you efficient and satisfactory

service. If soil, mineral deposits from evaporated

water spills or metal rub-off from aluminum cookware is not removed, it will burn on the glass

cooktop surface and cause permanent discoloration. Follow these directions carefully in caring for your

cooktop to assure safe and proper maintenance.

Glass Cooktop

Wipe the glass cooktop clean after each use. We

recommend Cook Top Cleaning Creme to clean and protect your glass top. Do not use a dish towel or

sponge to wipe up the cooktop. They may leave a fihn of detergent which can discolor your cooktop when

heated. If this happens, remove the fihn with the

recommended cleaner. We recommend that you use paper towels or a clean cloth which is used only for

cleaning the cooktop.

Be sure that the cooking zone control knobs are turned off and that the entire cooktop is cool

before cleaning. Do not use a cooktop cleaner on a hot cooktop. The fumes can be hazardous to your health and can chemically attack the glass surface.

For burned on spillover:

• Remove excess soil with a razor scraper. Hold the scraper

at about a 30 ° angle to the cooktop and scrape off the soil.

• Scrub the glass cooktop with a Cook Top 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.

Stainless Steel Frame

Use the same cleaning methods as those described for the glass cooktop surface, with the exception of using a scraper. Do not scrape the frame as

this will damage the metal.

Control Panel and Knobs

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.

Clear Groove

in Stem

The control knobs may be removed for easier cleaning. 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). When removing the

knob, it may be helpful to slip a thin cloth (such as a

handkerchief) or a piece of string under and around the knob edge and pull up. 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 vinegar and hot water solution but do not soak. To clean the outside glass finish, use a glass cleaner.

Do not allow the water or cleaner to run down inside

openings in the glass while cleaning.

Metal parts can be cleaned with soap and water.

Donot use steel wool, abrasives, ammonia, acids or

commercial oven cleaners. Dry with a soft cloth.

Page 23

Oven Shelves

You may clean the shelves with an abrasive cleanser or steel wool.

After cleaning, rinse the shelves

with clean water, rinse and dry.

Broiler Pan and Rack

After broiling, remove the broiler pan and rack from the oven. Remove the rack from the pan. Carefully

pour out grease in the pan into a proper container. Wash

and rinse the broiler pail and rack in hot, soapy water.

If food has burned on, sprinkle the rack with detergent while hot and cover with wet paper towels

or a dishcloth. That way, burned-on food will soak loose while the meal is-being served. Scrub with soap-

filled or plastic scouring pads.

Oven Door

The oven door is removable, but it is heavy. You may need help

removing and replacing the door.

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 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-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 have it replaced.

NOTE: The oven shelves may also be cleaned in the

self-cleaning oven, however, the shelves may darken

in color, lose their luster and become hard to slide if cleaned during the self-cleaning cycle.

Do not store a soiled pail and rack in the oven or the

storage drawer.

The broiler pan and rack can also be cleaned in the dishwasher.

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, fruit

juices, 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.

(continued next page)

j/ ,_J

Inside" Gasket Outside Gasket Gasket

Page 24

CARE AND CLEANING

(continued)

Removable Storage Drawer

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•

If 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•

Oven Vent Duct

The oven vent is located at the rear of the cooktop. Never cover the opening with aluminum foil or any other material• This would prevent the oven vent

from working properly•

The storage drawer J

may be 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•

Toclean the inside:

• Wipe with soap and water• Rinse well•

To clean the outside:

• Wash with soap and water• Rinse well• Do not use cleansing

powders or harsh abrasives which

may scratch the surface•

Oven Light Bulb

NOTE: The lens should be removed only when cold. Wearing latex gloves may offer a better grip.

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

to the range at the main fuse or circuit breaker panel or unplug the range from the electrical outlet. Let the

bulb cool completely before removing it. For your safety, do not touch a hot bulb with a damp cloth. If

you do, the bulb will break.

Anti-Tip Device

_k If _ " removeOfor clean[ng_

When replacing the range:

1. Slide the range into place.

2. Be sure the rear leg leveler fully engages the slot in

your range is

servl_ihgor any reason, oe sure anti-tip

device is re-engaged pj'operly when the range is replaced. Failure to take this precaution could result in tipping of the range and cause injury.

the bracket• To insure the device is properly installed and engaged, remove the drawer panel and inspect the rear leveling leg. Make sure it fits securely into the slot•

To remove:

• Unscrew the cover and remove the bulb.

To replace: Put in a new 40-watt

appliance bulb.

_cket

Max. Length

GlassCover_

NOTE:A 40-watt appliance bulb is smaller thana

standard40-watt householdbulb.

• Install and tighten the cover•

o Reconnect electrical power to the range•

Outside edge of

Adjacent _. cabinet

or final location

of range "-_ side panel--_

Make sure leg leveler engages slot

bracket to be flush with left or right side

of range

Page 25

QUESTIONS?

USE

PROBLEM POSSIBLE CAUSE

THIS PROBLEM SOLVER

OVEN WILL NOT WORK

OVEN LIGHT DOES NOT WORK

OVEN DOES NOT COOK PROPERLY

FOOD DOES NOT

BROIL PROPERLY

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

• The circuit breaker in your house has been tripped, or a fuse has been blown• ° Oven controls not properly set.

• Light bulb is loose or defective• Tighten or replace•

• Switch operating oven light is broken• Call for service•

• Aluminum foil being used improperly in oven.

• Oven vent blocked on top of range•

• Incorrect cookware being used. See the Baking section. ° Clock set incorrectly.

• Controls set incorrectly. Review each cooking section.

° Shelf position is incorrect. See the Baking, Roasting and Broiling sections.

• OVEN SET knob not set at BROIL.

• OVEN TEMP knob not set at BROIL. e Door not left ajar as recommended•

, hnproper 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.

FOOD DOES NOT ROAST OR BAKE

PROPERLY

OVEN WILL NOT SELF-CLEAN

OVEN DOOR WON'T LATCH

OVEN DOOR ACCIDENTIX LOCKED

DURING COOKING

° OVEN SET knob not set at BAKE.

• OVEN TEMP knob not set correctly.

* Shelf position is incorrect. See the Roasting or Baking sections,

• Incorrect cookware or cookware of improper size is being used.

• A foil tent was not used when needed to slow down browning during roasting. ° Automatic timer dials not set or not set properly. Clock must be set to time of

day and the STOP TIME dial must be set and advanced beyond the time noted on oven clock•

° The STOP TIME dial was not advanced for long enough• ° Both the OVEN SET and the OVEN TEMP knobs must be set at the CLEAN

setting.

° When the oven is self-cleaned, a thick pile of spillover can leave a heavy layer

of ash and insulate that area from further heat.

° Door latch handle not moved all the way to the right. , Turn the OVEN SET knob to CLEAN. The glowing oven cleaning light after

the knob is turned indicates oven is too hot from previous use and door won't auto-latch. To cool the oven, open the door wide, then the automatic latch

will operate.

• Press the CLEAWOFF pad• Allow the oven to cool. Never force the door lock handle.

(continued next page)

Page 26

THE PROBLEM SOLVER

PROBLEM POSSIBLE CAUSE

(continued)

OVEN NOT CLEAN AFTER CLEAN CYCLE

COOKING ZONE ELEMENTS WILL NOT MAINTAIN A

ROLLING BOIL OR FRYING RATE IS NOT FAST ENOUGI_

COOKTOP FEELS HOT •Because the elements heat by conduction, the cooktop surfaces may seem hotter

FOODS COOK SLOWLY • Improper cookware being used. Pan bottoms should be flat, fairly heavy weight

COOKING ZONES DO NOT WORK PROPERLY

TINY SCRATCHES (may appear as cracks) OR

ABRASIONS ON RADIANT COOKTOP GLASS SURFACE

METAL MARKINGS

(may appear as scratches)

• Oven controls not set properly.

• Heavily soiled ovens require 3'/-,to 4-hour Clean Time.

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

• You must use pans which are absolutely flat. If light can be seen between the pan bottom and a straight edge, the elements will not transfer heat properly.

• Pan bottoms should closely match the diameter of the cooking zone selected.

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

and the same diameter as the cooking zone 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 FAMILIAR

WITH ELECTRICAL CIRCUITS. If after performing one of these procedures, the fuse blows or circuit breaker trips again, call for service.

NOTE: Apartment tenants or condominium owners should ask their building management to perform this check before calling for service.

• Cooktop cooking zone controls are not properly set, or the wrong control knob

is set for the cooking zone you are using.

• Incorrect cleaning methods have been used, or coarse particles (salt or sand) between cookware and surface of cookware with rough bottoms has been used•

Use recommended cleaning procedures, be sure cookware bottoms and cookware are clean before use, and use cookware with smooth bottoms• Tiny

scratches are not removable but will become less visible in time as a

result of cleaning•

• Do not slide aluminum cookware across the surface. Use recommended cleaning procedure to remove marks.

• Incorrect cleaning materials have been used, encrusted boilovers or grease

spatters remain on the surface. Use a razor scraper and recommended

cleaning procedure.

DARK STREAKS OR SPECKS •Use a razor scraper and recommended cleaning procedure. AREAS OF ,Mineral deposits from water or food can be removed with cooktop

DISCOLORATION cleaning creme. ON COOKTOP

OVEN TEMPERATURE .The oven temperature thermostat needs adjustment. See Adjusting Oven TOO HOT OR TOO COLD Thermostat section.

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

800.626.2000 consumer information service

Page 27

With the purchase of your new GE appliance, receive the assurance that if you ever need

information or assistance from GE, we'll be there. All you have to do is call--toll-freeT

In.HomeRepairService

800.GE.CARES(800.432.2737)

A (;E consumer service professional will provide expert repair service,

scheduled at a time that convenient for you. Many GE Consumer Service COml_any-operated locations oft_'r you service today or tomorrow, or at your

com'enience(7:0Oa.m, to7:0Op.m, weekdays, 9:00 a.m. to 2:00 p.m. Saturdays). our tactory-trained technicians know your appliance inside and out-so most

repairs can be handled in just one visit.

GEAnswerCenter®

800.626.2000

Whatever your question about any GE major appliance, GE Answer Center '° information service isavailable to help. Your call--and your question-will be

answered prompt 1)' and courteously. And you can call any time. GE Answer

(',enter _ service is open 24 hours a day, 7 days a week.

ForCustomersWithSpecialNeeds...

800.626.2000

@ 7_°\:5' .,,o

_E_:T,ONA A

Upon request, GE will provide Braille controls for a variety of GE appliances, and a brochure to assist in planning a barrier-Dee

kitchen for persons with limited mobility. To obtain these items, free of charge, call 800.626.2000.

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

call 800-TDD-GEAC (800-833-4322) to request information or service.

ServiceContracts

8011626.2224

You can have the secure feeling that GE Cons_-aner Service will still be there aft er vom-warranty expires. Purchase a GE contract while your warranty is still

in ett_'ct and vou'l 1 receive a substantial discount. With a multiple-year contract,

v<re're assured of future scrxice at today's prices.

PartsandAccessories

800.626.2002

Individuals qualified to service their own appliances can have needed parts or accessories sent directly to

their home. The GE parts system provides access to over 47,000parts...and al 1GE Genuine Renewal Parts are

fully wmranled. VISA, Mastercard and Discover cards are accepted.

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

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

Page 28

YOUR GE ELECTRIC RANGE

WARRANTY

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

WHAT IS COVERED

WHAT IS NOT COVERED

FULL ONE-YEAR WARRANTY

For one year from date of original

purchase, we will provide, free of charge, parts and service labor in

your home to repair or replace any part of the range that fails because

of a manufacturing defect•

• 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

This warranty is extended to the original purchaser and any

succeeding owner for products

purchased for ordinary home use in the 48 mainland states, Hawaii and Washington, D.C. In Alaska the

warranty is the same except that it is

LIMITED because you must pay to ship the product to the service shop

or for the service technician's travel costs to your home.

All warranty service will be provided by our Factory Service Centers or

by our authorized Customer Care_ servicers during normal working

hours. Should your appliance need

service, during warranty period or beyond, call 800-GE-CARES

(800-432-2737).

• Replacement of house fuses or resetting of circuit breakers.

• Failure of the product if it is used for other than its intended purpose

or used commercially.

• Damage to product caused by

accident, fire, floods or acts of God.

WARRANTOR IS NOTRESPONSIBLE

FOR CONSEQUENTIALDAMAGES.

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

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

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

Pub. No. 49-8365

Pad No. 164D2588P163 ! MNU098 Rev. 2

9-92 CG

• Improper installation. If you have an installation problem,

contact your dealer or installer. You are responsible for providing adequate electrical, gas, exhausting

and other connecting facilities as described in the Installation

Instructions provided with the

product.

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

ManagermConsumer Affairs, GE Appliances, Louisville, KY 40225

JB575GF

JB575GS

JB576GR