GE JB575GR, JB575GS, JB576GR Use and Care Manual

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Page 1

❑

Useand

Self-Cleaning Radiant Range

Safety instructions ....................2 - 5

❑

Care Guide

●

Problem Solver . . . . . . . .

questions?...cail

GEAnswerCenter@ 817~626.21700

.....25,26

iii!!

Iir!l

Operating Instructions, Tips

Alutninum

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

Oven.ti.H.......H

Baking Broiling, Broiling Guide . . .

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

Ligh~

Oven Vent

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

Roasting, Roasting Guide................l6, 17

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

Shelves.fi._...~_~..--.-.

Thermostat Adjustment .

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

Surface Cooking

Control Settings

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

<<,

“

Care and

.,,

Anti-Tip Device

Control Panel and Knobs ..................................22

GIass Cooktop ......................................................2 2

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

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

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

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

.~~fi~..=fi.fi..~....~

Bulb Replacement.. ...............12,24

HMMH.....MHM.MH

....................7–9

.....................7

Cleaning....................22-24

.....................................................24

.....12, 14,15

.............18,19

.......................4

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

......................12

Iiiim

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

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

Levehng

Consumer Services . .

Appliance Registration . ..

Model and Serial Number

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

. . . . . . . . . . . . . . . . . ..........................5

..........27

............................2

Location...........2

Models: JB575GR

JB575GS JB576GR

GE Appliances

—

MNU098 Re~

Page 2

HELP

LJS

HELP

YOU.,.

Before using read this

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

. . ——. - .—

your range,

book carefully.

rarge

Write

down the model

and serial numbers.

You’ll find them on a label on the f’relit storage

These numbers are also on the Consumer Product Ownership Registration Card that came with your range. Before sending 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...

of the range behind the

dr~wer.

in thi>

a damaged range...

I]nmediately contac{ the dealer

builder) that

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

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

you received

sold

you the range.

(or

FIRST, contact the serviced your appliance. Explain why you are not pleased. In most cases, this

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

fiMPORTANT

wili

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.

people

who

solve the problem.

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.

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

Major Appliance Consumer

Action Panel 20 North Wacker Drive Chicago, IL

60606

—

Page 3

When using electrical appliances,

precautions should be followed,

basic

safety

inchding the

following:

Use this appliance only for its intended use

described in this manual.

Be sure your appliance is properly installed

and grounded

accordance with the provided Installation Instructions.

●

Do not attempt to repair or replace any part

by a qualified technician in

of your range unless it is specifically recommended in this book.

should be referred to a qualified technician.

‘

Before performing any service, DISCONNECT

All other servicing

THE RANGE POWER SUPPLY AT THE

HOUSEHOLD DISTRIBUTION PANEL

REMOVING THE FUSE OR THE CIRCUIT BREAKER.

WARNING–AU

[njury

could-result. To prevent

SWITCliDNG

rwzes

can tip and

accidental tipping of

from abnormal usage,

excess loading of the oven door,

the

attach it to installing the Anti-Tip device

supplied. To check is installed and engaged properly, carefully tip the range forward until it engages the device.

If you pull the range out from the wall for any

reason, make sure the device engages the range when you push the range back. Please 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

wall or floor by

if the device

refer

BE STORED

OFF

the

range

including

to the

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

any other part of the range.

●

Never leave the oven door open

not watching the range.

play

with the controls

when you are

Don’t

allow

anyone to climb,

the door, drawer or range

damage

the

range and even tip it over, causing

stand or hang

top. They could

severe personal injury.

●

Never wear loose-fitting or hanging garments

while

using the appliance.

could

be ignited if brought in contact with hot

heating elements and may cause severe burns.

Use only dry pot

moist or damp pot holders on hot

surfaces may result in burns from steam. Do not let pot holders touch hot heating elements. Do not use a towel or other bulky cloth.

For your

safety, never

Flammable material

holders—

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

good venting and to avoid

not

let

cooking

grease or other flammable

grease

to maintain

fires.

materials accumulate in or near the range.

●

not use water on grease

Never pick up a

flaming pan on the surface 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

covering with baking soda or, if available,

muki-purpose

a 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.

●

Do not

touch

dry chemical or foam type

the heating

interior surface of oven.

be hot enough to burn even though they are dark in color. During and after use, do not touch, or

let clothing or other flammable materials contact

the surface units, areas nearby the surface units or any interior area of the oven; allow sufficient time for cooling, first.

tlaming

elements

These surfaces may

~lres.

pan.

Smother

unit

(continued next page)

—

Page 4

IMPORTANT SAFETY

(continued)

Do not cook on

Spillovers broken

cooktop

sbock

Contact

should

your cooktop become broken.

‘Clean

the

;p 9~ ~e

t ~ ~ ,,.l{~~; ~ ~~ ~l-ea, I

,, ,1

. ,

- ~L c~eansers

r;~~iie(i ~ÿ• J.). ~ are

:~:~,~:~: :,~lrface of

-: ~: )ntrols 1~{1 W)-L t(’~~h

~~?:~: b,: hot f,, .!

1. !oi~c]:, )~ let ~ (j ‘tac[ the surface ,1:11[>: ailow

*7 ,,

.md s~~rfa(’rs .~i~:l] dOOI-.

i ~ Joof k

yf~len ~ookin: pork, :-~zwtly

ia+’t ,$ ,1’*

to a hot surface.

when touching the cooktop.

t lark in

oi. Bi,tja]{J hot

.: as facing

ir}{it 1

m parts

~?~i~je sl~rface

opened.

and always cook the meat to an internal

~mperatme of” at least ~hc :~’mote II l~le

meat, it will be killed and the meat

to eat.

~.~ I.w

broiling, always take the broiler pan

;I.~i d’ the

1 [~lt~ bl-oi~er

~ $~ i he pan.

~ Stand

away from range when opening oven

i~mr. Hot

burns to

hands, face and/or eyes.

~ Don’I heat

cmdd build up causing an

* .I<eep

oven vent duct unobstructed.

~ Keep oven ** p~are ~)ven shelf

o-win is

ho;. d:1 not ~11 ll~r

COOL

0~’ti2.

a broken glass cooktop.

or cleaning solution may penetrate a

and

create a risk of electrical

a qualified technician immediately

cooktop with caution.

cloth

is used to wipe spills on a hot

be careful to avoid steam

can produce noxious fumes if

the cooktop will retain heat after

have been turned off.

the surface units. These

enough to burn even though they

color. During and after use, do not

clothing or other flammable materials

units or areas nearby the surface

sufficient time for cooling, first.

surfaces include the cooktop and

the cooktop, the oven vent opening

near the opening, crevices around the

the

edges

of the door window and

above

the door. Remember: The

of the oven may be hot when the

follow the directions

170°F. This assures that, in

possibility that trichina may be present

range and clean it.

pm can catch fire next time

air or steam which escapes can cause

unopened food containers. Pressure

and the container could burst,

injury.

free from grease buildup.

desired position while

If shelves must be handled when

let pot

holder contact heating units

If a wet

burn.

The

surfaces

will

Leftover grease

YOU

●

Pulling

convenience in lifting heavy foods.

out

shelf

the

shelf stop is a

It is also

a precaution against burns from touching hot surfaces of the door or

●

When

follow the manufacturer’s directions.

●

overheated, they can catch fire.

●

Do not

in an oven can

●

Do not or food

not

using

cooking or roasting

use your

use (}vvn leave

oven to dry newspapers.

for a storage area.

igmte.

paper products,

the oven when not in use.

oven

Wal]s.

bags

cooking

in oven,

Items stored

utensils,

SelfmCk&ing Qven

●

Do not. clean the door gasket.

essen:ial

rub, damage or move the gasket.

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

Clean

for a

good

seal. Care should be taken not

not use oven cleaners. No

only parts listed in this

Care Book.

●

Before self-cleaning the

broiler pan and other cookware.

. Do not

use

aluminum

foil

bottoms, except as suggested in manual.

Improper installation of these liners may result in a risk of electric shock or fire,

8 Be

sure to wipe up excess spillage

starting the self-cleaning operation.

8 If

the self-cleaning mode malfunctions,

and disconnect by a qualified technician.

the

power supply. Have serviced

Cooktop and Radiant Surface

●

UTse

proper pan

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

and may result in ignition of clothing. Proper

relationship of cookware to surface units

improve efficiency.

Never leave the surface units unattended at

high heat settings.

greasy

spillovers

size—This appliance has four

Boilover causes smoking and

that may catch on fire.

The door gasket is

commercial oven

Use

and

oveny

remove the

line oven

before

Units

turn off

cOntacL

will

also

——— -——.

.—

—

Page 5

Do not operate the radiant surface units if

the glass is broken.

Spillovers

or 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 jewelry.

. Never use the glass cooktop surface as

a cutting board.

e Do

not place or store items on top 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 surface units.

●

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.

Foods for frying should be as dry as possible.

The fan, if operating, may spread the flame.

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

●

Use little fat for effective shallow or deep-fat

frying. Filling the pan too full of fat can cause

spillovers

If a combination of oils or fats will be used in

when food is added.

frying, stir together before heating, or as fats melt slowly.

Always heat

Use

deep

fat

slowly,

and watch as it heats.

fat thermometer whenever

possible to prevent overheating fat beyond the smoking point.

. Never try to move a pan of hot fat,

especially

deep fat fryer. Wait until the fat is cool.

SAVE THESE INSTRUCTIONS

INSTALLING YOUR RANGE

Your range, heavy and can settle into soft floor coverings such as cushioned vinyl or carpeting.

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.

many other household items,

When moving the

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,

out all the way, 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 l/4-inch-thick sheet

of plywood (or similar material) as follows:

jloor

covering ends at the front of the range,

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.

pull the drawer

tilt

up the front and

One of the rear leveling

will

screws device (allow for some side to

side adjustment). Allow a minimum clearance of and the leveling screw that is to be installed into the Anti-Tip device.

engage the-Anti-Tip

1/8”

between the range

When the

the area

Page 6

FEATURES OF YOUR RANGE

Broiler Pan

JB575GR JB575GS JB576GR

Feature Index

Control

2 Cooking Zone “ON” Indicator Light 7

Oven

OVEN SET Knob

C~ock/Timer

Oven 7 OVEN TEMP Knob

Oven Light Switch

9 Oven

Cooktop Cooking Zones

1 I

Hot

(Light will glow when cooktop is hot to the touch. )

12 Oven

([ J.ie for

Knobs

for Cooking Zones

Set

Light

Ternp

Light

Vent Duct

Surface Light

Door Latch

self-clean only.)

11, 12,22

11, 12,

Explained

on page

7,22

4,24

7 7

20,21

Feature Index

Oven Shelf Supports (For roasting, baking and broiling positions of shelves, see suggestions

in cooking guides.) 15 Oven Shelf 16 Bake Unit

(May be

the oven floor.) 17 Oven Door Gasket 18 Storage Drawer 19 Model and Serial Numbers

20 Anti-Tip Device 21 Oven Interior Light

(Comes on automatically when

the door is opened.)

22 Glass Cooktop

23 Broiler Pan and Rack

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

lifted

gently for wiping

Explained

on page

11,

4,20, 23

3,5,24

18–19, 23

Page 7

Surface Cooking with Infinite Heat Controls

At both OFF those positions; “click” on HI marks the highest setting; the lowest

and

HI positions, there is a slight niche so control “clicks” at

setting

is LO. In a quiet kitchen you may hear slight “clicking” sounds during

cookin~. SMitchir]~

SW itching to lower

indicating heat settings selected are being maintained.

heats to higher settings always shows a quicker change than

settings.

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.

Cooking Guide for Using Heat Settings

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.

LOW

*’

-al)”

start for cooking;

MEDIUM

H~–--@lick

brings water to

MEDIUM

HIGH—(Setting

–

/[\

MED

boil.

MEDIUM

,’*

HIGH

halfway between HI and MED) Fast

f’ry,

pan broil; maintains a fast

boil on large amounts of food.

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

n,~[ combined Fol- i~esi

bottom. ~Mtitch

t}~LI

surface unit. The pan

t:dge ~}[ [he

not

I,KS cooktop.

~esidue

with other

cooking results pans should be flat on the

the size of the saucepan to the size of

trim ring more than 1 inch.

let

pots boil dry. Overheated metal can bond to

An overheated copper pot will leave a

(hat will permanently stain cooktop.

Steel

pans may cook unevenly if

metals.

sl~ould

not extend over the

Deep Fat Frying

Cast-

Not 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.

Over 1 inch

Lx} not o~erfili

FrostJJ

foods bubble vigorously. Watch food frying at high temperatures.

Keep range

}AI~~ l-C*cL~,rlmend

fla~-bottorned

akrailable

Melted

Melted materials (plastic,

a!uminum

wi[h

high sugar content) can

cause damage to the cooktop.

cookware with fat that may spill over when adding food.

md hood clean from grease.

that you use

wok. They are

yo[lr

local retail store.

only

)

Materials on Cooktop

If you accidentally melt anything

foil, sugar or foods

on the cooktop, turn unit to

LO, wipe the hot cooktop

immediately with several dry Care and Cleaning section. 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.

to burn yourself.

Be careful not

Do not attempt further

cleaning surface has cooled. See the

until

the cooktop

Page 9

Canning

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-diameter pots may be used. This is because boiling water temperatures (even under pressure) are not harmful to the cooktop surfaces surrounding the cooking zones.

should be done on the cooktop only.

Observe the Following Points in Canning

1.2.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.

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 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 the glass cooktop surfaces.

When canning, use recipes and procedures from

3. 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.

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 flat, 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 flat enough.

zones if your canner is not

Page 10

Automatic

Set the

set the clock,

the clock

Timer pointer should move also, let the knob out, turn

the Timer pointer to OFF.)

Clock

push the right most knob in and turn

hands to the correct time.

(If the Automatic

Timer

and

STOP TIME DELAY START

Time Bake Uses Automatic Timer

Clock

“;Q’’/l,,,../ ,\.\

; a: ;’&:

.<-

,,,/, 6

“//,/,

l,,,\.

PUSH TO START

CLOCK

,,,,,,\.”

1 !~r i~l;~-iute

110A. [.~se (]l~era[i[-~ns.

~minter which ~lt~(k

Sef

vtithout

r-l inl.~~es you wish to time. W. ~n ihe

set ~lme. t!]c knob,

reaches

~e~f-~~ean

~[lc \~\~-C]c~Din~

the

leng;

delay ~he cleani ~ {g

the

Self-Cleaning section of this book.

Timer has been combined with the range

it to time all your precise cooking

You’ll recognize the Minute Timer as the

is different in color and shape than the

hands.

the Minute Timer, turn the center knob,

pushing in, until pointer reaches number of

(Minutes are marked, up to

center ring on the clock.) At

buzzer

sounds to tell you time is up. Turn

without pushing in, until the pointer

OFF and

h of time needed to clean whether you wish to clean immediately,

buzzer stops.

Uses

Automatic Timer

function on

until low energy times such as during the night. See

your range uses the Automatic Timer to set

Questions and Answers

the end of the

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 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 detail in the Baking section of this book.

dials

to automatically start and stop

dials

for Timed Baking is explained in

How can I use the Minute Timer to make my

surf”ace

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.

Must the clock be set on correct time of day

when I

for baking?

Yes,

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

cooking easier?

wish to use the Automatic Timer

if you wish to set the DELAY START

Q. Can I use the Minute Timer during oven

cooking?

A. The Minute Timer can be used during any cooking

function. The

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.

Autcn-natic

Timers (DELAY START

Page 11

Before Using Your Oven

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

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

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 new range.

using

your

The controls for the oven are marked OVEN SET and OVEN TEMP. The OVEN SET knob has settings for BAKE, BAKE, CLEAN, BROIL and OFF. When you turn the knob to the desired setting, the proper heating units are then activated for that operation.

TIMED

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 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.

tilt

when you are

The OVEN TEMP knob maintains the temperature you set, from WARM ( 150°F.) to BROIL and also at CLEAN

The OVEN SET light glows only when the knob is turned

to CLEAN.

The OVEN TEMP until the oven reaches your selected temperature, then goes off and on with the oven unit during cooking.

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

replace, 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.

(880°F.)

light

(550°F.)

glows

OVEN SET

st=a

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.

(continued

ne.l-t

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 in

your

recipe when using the oven

for

the first time. Oven thermostats, in time, may “drift”

OVEN TEMP

?57

# %*

‘%

@ Ooq

‘

I :

‘=

Pointer

\::R

C.%fe

“

,“

“9

from the-factory setting and differences in timing between an old and a new oven of 5 to

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

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

20-4) degrees. Your oven has been preset to maximize

cooking efficiency.

BAKING

To adjust

Pull the knob

knob and note the current setting

the

thermostat knob:

off

the shaft, look

:it

the back of the

before making

any

adjustments.

Loosen both screws on the back of the knob.

3. lf 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.

4. Tighten

the

screws.

5. Replace the knob, matching the flat area of the knob to the shaft.

Your oven temperature is controlled very accurately

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

giten

on recipes

as a guide to become familiar with

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

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. knob to the desired temperature.

1. Place

food

in oven, being certain

to leave about 1 inch of space between pans and walls of oven Cook longer if necessary. Switch 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

3. Check

food for doneness at

minimum time on the recipe. off the heat and remove food.

self-

OVEN SET OVEN,TEMP

Page 13

How to Time Bake

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 time and turn off at a stop time)

w;lI

be described.

m-eset

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 are off.

PUSH TO START

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,

START should beat the same position as the time of

day on the clock.

ccntrols

6:00.

The DELAY

-kJ

PUSH TO START

Note:

Before beginning, make sure the clock shows

the correct time of day.

2. Turn the OVEN SET knob to TIMED

OVEN SET

@ B/Ie.

OVEN TEMP

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

hi~hlv ~erishable such

milk, eggs, fish, stuffings~p&itry 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 DEIAY START

‘i ;~ “/1,

\\. \

‘//, , ,

PUSH TO START

To set the Start Time, push in the knob on the DELAY

--.<

3; :9

,\\\

“./{,

“ ~g “/.,

ly,, ,\.”

—

,.-

START dial and turn the pointer to the time you

want the oven to turn on—for example,

To set the Stop Time, push in the knob on the

STOP TIME dial and turn the pointer to the time you want the oven to turn off—for example, 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

:,,,

OFF

,,;

*>\ O 6

‘<e

g :10 -= ~

: 20 40

,$<,,,

4,, A’

,>’<

3:30.

6:00.

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 times 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

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.

Type

of”

Food

Ange] food

Biscuits or Cookies or cupcakes Brownies Layer cakes Bundt or pound cakes Pies or pie Frozen pies Casseroles B or C Roasting

cake

nluffin::

shells

Shelf Position

or C B or C B or C A or B

A (on cookie sheet)

A or B

Preheating

Preheat the oven if the recipe calls for it. Preheat Preheating is necessary for good results when baking means bringing temperature before putting in the food. To preheat, set the oven at the correct temperature—selecting a without a preheat indicator light or tone, preheat 10 higher temperature does not shorten preheat time.

the

oven up to the specified

cakes, cookies, pastry and breads. For most casseroles and roasts, preheating is not necessary. For ovens

minutes. After the oven is preheated place the food in the oven from escaping.

quickly as possible to prevent heat

II II I

Baking Pans

Use the proper baking pan. The type of finish on the For even cooking and proper browning, there must be pan determines the amount of browning that will occur.

●

Dark, rough or dull pans absorb heat resulting in 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 temperature by

750F and use the

~he

recipe. This is not necessary when baking pies

or casseroles.

recommended ccmking time ‘

Pan Placement

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

much as possible rather than being

or to the back Pans

should

oven.

Allovl

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.

of the oven.

not touch each other or the walls of the

1 to 1 !A inch space between pans as well

pans

are centered

placed

as-

to the front

Page 15

Baking Guides

When using prepared baking mixes, follow package recipe or instructions

for

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

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

of the oven.

Pies

For best results, bake pies in dark, rough or dull pans When baking cakes, warped or bent pans will cause to produce a browner, crisper crust. Frozen pies in foil uneven baking results and poorly shaped products. 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.

Cakes

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

undercooked and batter may

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

on a

lower shelf several inches below the food.

spillover

by placing it

Don>t

Set the timer for the estimated cooking time and do not open the door to look at your provide “bake 30-40 minutes.”

Peek

minimulm

and maximum

food:

Most recipes

baking times such as

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 BAKE. Roasting is easy; just follow these steps:

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 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,

cookin~

during ~ooking. Avoid spilling these m~terials inside the oven or inside the oven door.

heavily cured meats, or basting food

BAKE or TIMED

of the meat as

///

OVEN SET

Turn the OVEN SET knob to BAKE. Turn the

OVEN cooked at

a slight c1

working propel} ’.)

4. Most meats continue to cook slightly while standing after being removed from the oven. Standing time recommended for roasts is 10 to

minutes. This allows roasts to firm up and makes them easier to carve.

about 5° to increase, if desired, remove the roast from the oven

when roast’s internal temperature is 5° to 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.

TENIP

350°F.

icking

10°F.;

OVEN~EMP

knob to

325°F.

Small poultry maybe for best browning. (You may hear sound, indicating the oven is

Internal

to compensate for temperature

temperature will rise

10°F.

less

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 (1 O 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

it necessary to check for doneness with a

meat thermometer?

Checking the finished internal temperature at the

completion of cooking time is recommended. Temperatures are section. For roasts over 8 pounds, check with thermometer at half-hour intervals after half the time has passed.

Why is my roast crumbling when I try to

carve it?

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.

shown

in the Roasting Guide

ROASTING GUIDE

Do I

need to preheat my oven each time

I cook

a roast or poultry?

is rarely necessary to preheat your oven; only for

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

When buying a roast, are there any special tips

that would help me cook it more evenly?

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

buy rolled roasts.

Can I seal the sides of my foil “tent” when

roasting a turkey?

Sealing the foil

unsealed allows the air to circulate and brown the meat.

will

steam the meat. Leaving it

Type

Meat

Tender cuts;

~irloin tip, rump or top

Lamb

Veal shoulder, Pork loin. rib or Ham, precooked

Poultry

Chicken or Duck Chicken

Turkey

“ For

‘1

The

polsonin:

rib, high

leg

or bone-in shoulder*

leg

shoulder~’

pieces

bonele>s

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

CT.S.

Department of Agriculture

or&misms

qualit>

rouncl’~’

loin+:

may

~urvive.”

Oven

Temperature

325°

3755

325’ 325”

325°

3500

325°

“Rare beef is popular. but you

say~.

(S&u_ce:

Safe Food B&~k.-Your Kitchen Guide. USDA Rev.

Doneness

Rtire:

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

Well Done: Well Done:

Well Done:

3 to 5 lbs.

24–33 35-39

4045

~5_30 30-35

3545 30-40

35$45

17–20 minutes per pound (any weight)

3540

35-40 10 to 15 lbs.

18-25

shoLIld

know that cooking it to onlj

Approximate Roasting Time

in Minutes per Pound

6 to 8 lbs.

18-22 ~2–~9

3(,-35

–25

to 5 lbs.

20-23

z4_2g

y-33

30-40

Over 5 30-35

Over 15 lbs.

15-20

140°F.

.lune 1985.)

Internal

Tem~erature

1400–1 50°t

150°– 160°

1 700–1 85°

1 400-I 500-i-

1500–1 60° 1 700–1 85° 1 70°– 1 80°

1 70”– 1 80°

]

~5”_ ] ~()’

Ibs.

means some food

1 850–1 90° 185°–

In thigh:

185°–

‘F.

1900

190C

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.

If the meat has fat or gristle near edge, cut vertical

slashes through both about 2 inches apart.

desired,

1/8 inches thick.

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 higher position.

4. Leave the door open to the broil stop position. The door stays open by itself, yet maintained in the oven,

Use of

fat

may be trimmed, leaving layer

ploper

Aluminum Foil

—

temperature is

about

OVEN TEMP

Turn the OVEN SET

OVEN TEMP

not

necessary. (See

Turn food only once during cooking. Time foods

for first side according to the Broiling Guide. Turn food, then use guide to preferred doneness. (Where thicknesses and times are given together, use first times given for thinnest food.)

7. Turn the OVEN SET knob and the OVEN TEMP knob to OFF. Serve food immediately, and leave the pan outside oven cleaning.

knob

tirncs

knob

BROIL.

notes

given for second side as

to cool

Preheating units is

in Broiling Guide. )

during meal for easiest

Turn the

two

You can use aluminum foil to line your broiler pan and broiler rack. prevent fat and meat juices from 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 draining to the broiler pan. The

juices could become hot enough to

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

Questions & Answers

().

When broiling, is it necessary to always use a

rack

in the pan?

A. Yes.

A. No.

Using the rack suspends the meat over the pan. As the meat cooks, the juices fall into the pan, thus keeping meat drier. rack and stay cooler, thus preventing excessive spatter and smoking.

Should 1 salt

Salt draws out the juices and allows them to

evaporate. Always salt after cooking. Turn meat

~,lth

tongs;

juices to escape. When broiling poultry or fish,

brush each side often with butter.

the

meat before

piercillg meat

.Juices

are protected by the

broiling?

with a

fork also

~llOWS

Why are my meats

they should?

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 1 need to

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

vegetable cooking spray before cooking cleanup easier.

q~ti~%;$~$?+$

<w,,...’--?’

Qti

not

‘

:>\\y>L$J “

turning out as brown as

grease my broiler

‘/

) v

rack

‘

prevent

will

make

Page 19

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

lo~er part of the pan.

Leave oven door open to the

broil stop position.

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 the meat and losing the juices.

If desired, marinate meats or 7. Frozen steaks can be broiled by chicken before broiling, or brush with barbecue sauce last 5 to 10

positioning the oven shelf at next lowest shelf position and

minutes only. increasing cooking time given in

When arranging food on pan, do

5. not let fatty edges hang over

sides, which could soil oven

with fat dripping. The broiler does not need to be

6. preheated. However, for very

this guide

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.

times per side.

thin foods, or to increase browning, preheat if desired.

Food Bacon

Ground Beef

Well Done

Beef Steaks

Rare

N4ediuln

Well Done Rare

Mediulm

Well Done

Chicken

Bakery Products

Bread (Toast ) or

Pastrie\

Toaster English Muffins

Lobster Tails

~ish

Ham Slices

(precooked)

Pork Chops

Well Done

Lamb Chops

Medium

Well Done Medium

Well Done

Wieners

and similar precooked sausages, bratwurst

Quantity Thickness

1/2 lb. (about 8

thin slices)

lb. (4 patties)

1/2

1 inch

( I to

1 X

(2 to

whole

split

and/oi-

to 3/4 inch thick

thick

1 X

Ibs.)

inch

thick

27’ lbs.)

lbs.

lengthwise

~.~

(6 to 8 oz. each)

l-lb. fillets l/4 to

1/2 uich

thick

inch thick

(

1/2

inch)

( 1 inch thick)

about 1 lb.

( 1 inch)

about 10 to 12 oz.

i X

inch)

2 ( about I

lb.

-lb.

pkg. (

10)

Shelf

Position

c c

First Side

Time, Minutes

4X!

()

13–1

14 17

Second Side

Time. Minutes

5 6

7-8

14–1 6

20-25

10-15

l/2

Do not

turn over.

1–2

Comments

Arrange

in single layer.

Space evenly.

to 8

~atties

take about same time.

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

Reduce time about 5 to 10 minutes per side for cut-up chicken. Brush each side with melted butter.

Broil skin-side-down first.

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

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

Handle and turn very carefully. Brush with lemon

buttel”

before and during cooking if desired.

Preheat broiler to increase Increase time 5 to 10

thick or home cured. Slash fat.

Slash fat.

If desired, cut into 5- to 6-inch pieces.

split

sausages in half lengthwise;

brownin~.

minute$

per side for 1 X inch

with

—

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

Door

C. Oven Door

Gasket

D. Oven

Light

Bulb Cover

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

hct

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 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 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 have it replaced.

Make sure the oven light bulb cover

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

Oven shelves may be cleaned in the self-cleaning OJ en: however, they will darken, lose their luster and

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.

water run down through

(D)

openings in the

oven

o},en

should

is in place.

o~en

light

become

How to Set Oven for Cleaning

OVEN SE? OVENITEMP

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.

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.

Set the automatic oven timer:

PUSH TO START

Make sure both the clock and the DELAY START dial show the correct time of day. When 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 now, set Stop Time for

The OVEN CLEANING light will

glow showing that cleaning has started. The oven door and get hot during the self-clean cycle. DO NOT TOUCH.

the

6:00

9:00.

window

Page 21

These Steps after Self-

Cleaning

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

OVEN SET

not be possible to open the oven door until the oven has below the locking temperature.

cooled

you cannot slide the latch easily to unlock the door, allow additional time for cooling.

When oven cools, slide the latch handle to the left as far as it will go and open the

door.

Never force the door latch handle! The latch slides easily. Forcing the latch handle

damage the door lock.

—.

ISH9111

may

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?

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.

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

day, can I still self-clean my oven?

If the clock is not set to the correct time of day, you will not be able to set a a specific time.

Can I use commercial oven cleaners on any part

of my self-cleaning oven? 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.

What should I do if excessive smoking occurs

during cleaning?

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

least one hour

before opening the door. Wipe up the

excess soil and reset the clean

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

self cleaning?

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.

dela~

clean to end at

cycle,

OVEN TEMP

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.

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.

What causes the hair-like lines on the enameled

surface of my oven?

This is a normal condition, resulting from heating

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

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

Some types of soil will leave a deposit which is ash.

It can be removed with a damp sponge or cloth.

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

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.

self-

—

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 film of detergent which can discolor your cooktop when heated. If this happens, remove the film with the recommended cleaner. We recommend that you use

paper towels or a clean cloth which is used only for cleaning the cooktop.

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

hot cooktop. The fumes can be hazardous to

yolw

health and can chemically attack the glass surface.

For burned on

● Remove excess soil with a

spillover:

++”

w/* f-

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.

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 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 or a vinegar and hot water solution but do not soak.

To clean the outside glass finish,

Do not allow the water or cleaner to run down openings in the glass while cleaning.

Metal parts can be cleaned with soap and water.

Do not use steel wool, abrasives, ammonia, acids or

commercial oven cleaners. Dry with a soft cloth.

of the

water

use a glass cleaner.

inside

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

the oven. Remove the rack from the pan. Carefully pour out grease in the pan into a proper container. Wash and rinse the broiler pan 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 soapfilled or plastic scouring pads.

pan

and rack from

Oven Door

The oven door is remo}able, 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 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 pan and storage drawer.

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

any7

way or if it has

rack in the oven or the

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)

P=’’-’-’T-’’”’”’’’”&l’”&l

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 may be removed for cleaning under

‘herangeo

Pull the drawer straight out and

lift over the guide stops.

● Lift over the guide stops and

slide the drawer into place.

remove:

replace:

‘w

clean 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

y~u~rangeis removed

servlcmg

or any reason, be sure anti-tip device is re-engaged properly when the range replaced. Failure to take this precaution result in tipping of the range and cause injury.

When replacing the range:

Slide the range into place.

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

forcleaning,

could

remove:

. Unscrew the cover and

remove the bulb.

replace:

Put in a new 40-watt

fi>Socket

&x.,p:<,Max. ,,.,,,

Bulb ‘

Glass Cover

‘\ .

‘:L&:

appliance bulb.

NOTE: A 40-watt appliance bulb is smaller than a standard 40-watt household bulb.

. Install and tighten the cover. o Reconnect electrical power to the range.

Page 25

QUESTIONS?

USE THIS PROBLEM SOLVER

●

PROBLEM

OVEN

WILL

NOT WORK

OVEN LIGHT DOES NOT WORK

OVEN DOES NOT COOK PROPERLY

FOOD DOES NOT BROIL PROPERLY

POSSIBLE CAUSE

. 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.

Door not left ajar as recommended.

●

Improper shelf position being used. See the Broiling Guide.

●

Food is being cooked on hot pan.

Cookware is not suited for broiling.

●

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

FOOD DOES NOT ROAST OR BAKE PROPERLY

OVEN WILL NOT SELF-CLEAN

OVEN DOOR WON’T LATCH

OVEN DOOR

ACCIDENTLY LOCKED

DURING COOKING

“

OVEN SET knob not set at BAKE. .

OVENT

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 CLEAIUOFF pad. Allow the oven to cool. Never force the door

lock handle.

——— ——————

——.—

—

(continued

ne.~-t

page)

Page 26

THE PROBLEM SOLVER

(continued)

PROBLEM

OVEN NOT CLEAN

AFTER CLEAN CYCLE

COOKING ZONE ELEMENTS WILL NOT MAINTAIN A ROLLING BOIL OR FRYING RATE IS NOT FAST

ENOUGF

COOKTOP FEELS HOT

FOODS COOK SLOWLY

COOKING ZONES DO NOT WORK PROPERLY

POSSIBLE CAUSE

●

Oven

controls not set properly.

31/2

. Heavily soiled ovens require

●

Heavy

You must use pans which are absolutely flat. If light

spillovers should

be cleaned up before starting clean cycle.

to 4-hour

Ckmn

Time.

can

be seen between

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

●

Pan bottoms should closely match

●

Because the elements heat by conduction,

than you are used to. This is normal.

Improper cookware being used. Pan bottoms

and the same diameter as the cooking

●

Difficulty may be

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. 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 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

●

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

is set for the cooking zone you are using.

in the main distribution panel of your house, caused by a

check before calling for service.

the

diameter of

the coolctop

Make sure flat-bottomed pans

zone

selected.

afta

performing one of these procedures,

the

cooking zone selected.

surfaces may seem hotter

shouId

be flat, fairly heavy

are

a circuit

used.

weight

TINY SCRATCHES (may appear as cracks) OR ABRASIONS ON RADIANT COOKTOP GLASS SURFACE

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, scratches result of cleaning.

●

METAL MARKINGS (may appear as scratches)

not slide

cleaning procedure to remove marks.

●

Incorrect cleaning materials have been used, encrusted

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

DARK STREAKS OR SPECKS AREAS OF

DISCOLORATION ON COOKTOP

OVEN TEMPERATURE TOO HOT OR

TOO COLD

●

Use a razor scraper and recommended cleaning procedure.

●

Mineral deposits from water or food can be removed with cooktop

cleaning

The

oven temperature thermostat needs adjustment.

Thermostat section.

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

Center@

800.626.2000 consumer information service

are

not

alumirwm

creme.

and

use cookware with smooth bottoms. Tiny

removabIe

but

will

become less visible in time as a

cookware across the surface. Use recommended

boilovers

See

Adjusting Oven

or grease

Page 27

M’ith

inftlrrnation

the

purchase of

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

your

new GE appliance, receive the assurance that if you ever

In-Home Repair Service

8011/ZCARES(8011432.2737) ,~ ~;~

consllnler

scheduled at a time that

(’on~pz~rl~-(~~>el-;tte~i

con~’enic-nce (7:()()

our

f:wtor}r-t

rc’pairs

can be hanclled in

ser~’ice

professional will provide expert repair service,

conl’enient

locations

a.m. to

lained technicians know your appliance inside and out–so most

~:()()

just

for you. Many GE

offer

you service today or tomorrow, or at your

p.m.

weekcklys,

one visit.

9:00 a.m. to 2:00 p.m. Saturdays).

(hnsumer

Service

GEAnswer Center@

801162E2000

~k’hate~er

information service is

answered prompt l)’ and courteously. And you can call any time. GE Answer

(;enter”

}0111

question about any GE major appliance, GE Answer Center

a~ziilable

service is open 24 hours a day, 7 days a week.

to help. Your call—and your question-will be

neecl

iir-lD-

Customers With Special Needs...

80&Z6262000

L’pon request, GE

Braille controls for a variety of GE appliances, and a brochure to assist in planning a barrier-free kitchen mobility. To obtain

free of charge, call 800.626.2000.

for

persons with limited

Service Contracts

8011626.2224

}l~~i

can

ha~e the aft et- >’(){~r walmu~t}’

effect and

)( )u’re assured of’

secure fkeling that

expires. Purchase a GE contract while your warranty is still

)011

’11

recei~re

a substantial discount. With a multiple-year contract,

f’uture ser~-ice

(3E Consr,.rner

at today’s prices.

Parts andAccessories

80~62E2002

will

provide

these items,

Service will still be there

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

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

information or service.

ha~’e

Individuals qualified to service their own appliances

can

hake

needed parts or accessories sent directly to

their home.

47,000

full~ ~tarranted. 1’1S.%,

are accepted.

The GE parts s]stem provides access to over

pal-ts.

. .

and al 1

C~E

Genuine Rene~val Parts are

Mastercard and Discover cards

this

User maintenance instructions contained 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.

booklet

Page 28

YOUR GE ELECTRIC RANGE

WARRANTY

Save

proof of original purchase date such as your sales slip or

cancelied

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

pan of

the

range

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

800.626.2000 consumer Information service

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.

that fails because

Center@

any

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, warranty is the same except 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 I

by our Factory Service Centers or by our authorized Customer 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

resetting of circuit breakers.

. Failure of the product if it is used

for other than its intended or used commercially.

. Damage to product caused by

accident, fire, floods or acts of God.

WARRANTOR IS

FOR CONSEQUENTIAL DAMAGES.

D.C.

Alaska

the

that

it is

Care- I

purpose

AIOTRESPONSIBLE

! I

~ ~ \

‘

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

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

If further help is needed concerning this warranty, write:

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

EsE!EEl

9-92 CG

ex.clusmn

Warrantor: General Electric Company

JB575GF JB575GS JB576GF

—-

GE JB575GR, JB575GS, JB576GR Use and Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual