GE JBS03GP, JBS03P, JBC26P, JBC16GP, JBS02P User Manual

Download

ElectricRange

Contents

- r--

Aluminum Fofl Anti-Tip Device

Appliance Registration

arming Tips

c Care &d Cleaning

Clock/Timer Consumer Services

Energy-Saving Tips Features

Flooring under the Range Installation Instructions

Leveling Model and Serial Numbers

Oven

Baking Baking Guide

Broiling Broiling Guide

Continuous Cleaning Control Settings

18 Door Removal

3,6,25,27 Ligh~ Bulb Replacement 13,20

2 9

20-23

12 Vent Duct 20 31

6-7

25-27

13-20

14 15

18 19

Roasting 16 Roasting Guide 17

Thermostat Adjustment

Problem Solver Safety Instructions

Surfhce Cooking 8-11

Control Settinfm 8 Cookware Tips

Warrantv

GEAnswer Centera

800.626.2000

Back Cover

3-4

10,11

Standard Clean models JBS02P JBS16P JBS03P JBS26GP JBS03GP

JBS26P

JBS16GP

Continous Clean models JBC16GP JBC26P

GEAppliances

Help us help you...

Before using your oven,

read this book carefully.

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

Keep it handy for answers to your questions.

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

Consumer Affairs GE Appliances Appliance Park Louisville, KY 40225

Write down the model and serial numbers.

You’ll find them on a label on the front of the oven behind the oven door.

These numbers are also on the Consumer Product Ownership

Registration Card that came with

your oven. Before sending in

this card, please write these numbers here:

If you received a damaged oven...

Immediately contact the dealer

(or builder) that sold you the oven.

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

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

If you need service...

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

We’re proud of our service and want you to be pleased. If for some reason you are not happy with the

service you receive, here are three steps to follow for further help.

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

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

Major Appliance Consumer

Action Panel 20 North Wacker Drive Chicago, IL 60606

‘%

Model Number

Serial Number

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

,’

d’

●☛

●

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

P’

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.

● Don’t 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

K.. .

ATTHE HOUSEHOLD

DISTRIBUTION PANEL

BY REMOVING THE FUSE OR SWITCHING OFF THE CIRCUIT BREAKER.

WARNING–AM

rangescan tipand injurycould result To prevent accidental

,.4

installing the Anti-Tip devicesupplied (see Installation Instructions). To check if the device is installed and engaged properly, remove the drawer and inspect the rear leveling leg. Make sure it fits securely into the

slot in the device.

tippingof the range,attach

it to the wall or floor by

If you pull the

wall for any reason, make sure the rear leg is returned to its position in the device when you push the range back.

● D() not leave C~l&en 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.

Don’t allow anyone to climb,

range out from the

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

personal injury.

● CAUTION: ITEMS OF

INTERESTTO CHILDREN SHOULD NOT BE STORED IN CABINETS ABOVE A RANGE OR ON THE BACKSPLASH OF A RANGE—CHILDREN CLIMBINGON THE RANGE TO REACH ITEMS COULD BE SERIOUSLYINJURED.

● 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.

s Use 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.

s For your safety, never use

your appliance for warming or heating the room.

● Do not store flammable ,

materials in an oven or near the cooktop.

● Do not use oven for a storage

area. Items stored in the oven can ignite.

● Do NOT STORE OR USE

COMBUSTIBLEMATERIALS, GASOLINE OR OTHER FLAMMABLE VAPORSAND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE.

● Keep hood and greasefilters

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

Potentially hot surfaces include the cooktop and areas facing the cooktop, oven vent opening and

surtaces near the opening, and crevices around the oven door. Remember: The inside surface

of the oven may be hot when the

door is opened.

(continued on next page)

mORTANT SAFETY INSTRUCTIONS (continued)

● Do not use water on grease

fires. Never pick up a flaming

pan. Smother flaming pan on

surface unit by covering pan completely with well-fitting lid, cookie sheet or flat tray. Flaming

grease outside a pan can be put out by covering with baking soda or, if available, a multi-purpose dry chemical or foam type fire extinguisher.

QWhen cooking pork, follow the directions exactly and always cook the meat to an internal temperature of at least 170”F. This assures that, in the remote

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

Oven Q

Standawayfromrangewhen openingoven door.Hotair or steamwhichescapescancause burnstohands,face and/oreyes.

● Don’t heatunopenedfood

containersin the oven.Pressure couldbuildup andthecontainer couldburst,causingan injury.

● Keep oven vent duct

unobstructed. QKeep oven free from grease

buildup.

● P1aceoven shelf in desired

position while oven is cool. If

shelves must be handled when

hot, do not let potholder contact

heating units in the oven.

● Pulling out shelf to the shelf

stop is a convenience in lifting heavy foods. It is also a precaution against burnsfrom touching hot surfaces of the door or oven walls.

cWhen using cooking or roasting bags in oven, follow

the manufacturer’s directions.

QDo not use your oven to dry newspapers. If overheated, they

can catch fire.

Surface Cooking Units

● Use proper pan size—This

appliance is equipped with one or more surface units of different

size. Select cookware having flat bottoms large enough to cover

tile surface unit heating element.

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 burner will also improve efficiency.

● Never leave surface uni~

unattended at high heat settings. Boilover causes

smoking and greasy spillovers that may catch on fire.

sBe sure drip pans and vent

ducts are not covered and are in place. Their absence during

cooking could damage range parts and wiring.

QDon’t use aluminum foil to line drip pans or anywhere in the oven except as described in this book. Misuse could result in a shock, fire hazard or damage to the range.

. Only certain types of glass9

glass/ceramic, earthenware or other glazed containers are suitable for range-topservice;

others may break because of the sudden change in temperature. (See section on “Surface Cooking” for suggestions.)

. 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.

● Always turn surface unit to

.~~

OFF before removing cookware.

● Keep an eye on foods being

fried at HI or MED HI heats.

● Toavoid the possibility of a

burn or electric shock, always be certain that the controls for all surface units are at OFF position and all coils are cool

before attempting to lift or remove the unit.

● Don’t immerse or soak

removable surface units. Don’t put them in a dishwasher.

cWhen 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 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 when food is added.

cIf 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 deep fat thermometer

whenever possible to prevent overheating fat beyond the

smoking point.

SAW THESE

INSTRUCTIONS

L*.0

,f%

Installing Your

Energy-Saving Tips

Range

Your range, like many other household items, is heavy and can settle into soft floor coverings such as cushioned vinyl or carpeting. When moving the range on this type of flooring, use care, and it is recommended that these simple and inexpensive instructions be followed.

The range should be installed on a l/4-inch-thick sheet of plywood

(or similar material) as follows:

When the floor covering ends at

the front of the range, the area

that the range will rest on should

be built up with plywood to the

same level or higher than the floor covering. This will allow

the range to be moved for cleaning or servicing. For complete information, see the Installation Instructions in the back of this book.

Leveling the Range

(on models so equipped)

Leveling screws are located on each comer of the base of the range. Remove the bottom drawer (on models so equipped) and you can level the range on an uneven floor with the use of a nutdriver.

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

and take it out. 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.

One of the rear leveling screws will engage the Anti-Tip device (allow for some side to side adjustment). Allow a minimum clearance of 1/8 inch between the range and the leveling screw that is to be installed into the Anti-Tip device.

Toreplace

Surface Cooking

● Use cookware of medium weight

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

● Cook fresh vegetables with a

minimum amount of water in a covered pan.

● Watch foods when bringing them

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

c Use residual heat with surface cooking whenever possible. For example, when cooking eggs in the

shell, bring water and eggs to boil, then turn to OFF position and cover with lid to complete the cooking.

c Use correct heat for cooking task: HI—to start cooking (if time

allows, do not use high heat to start). MED HI-quick browning. MED—s1ow frying. LO-finish cooking most quantities,

simmer-double boiler heat and for small quantities.

WM—to maintain serving temperature of most foods.

● When boiling water for tea or

coffee, heat only amount needed.

It is not economical to boil a container full of water for one or two cups.

Oven Cooking

● Preheat oven only when

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

● Always turn oven off before

removing food. . During baking, avoid frequent

door openings. Keep door open as short a time as possible if it is opened.

c Cook complete oven meals

instead of just one food item.

Potatoes, other vegetables, and

some desserts will cook together with a main-dish casserole, meat loaf, chicken or roast. Choose foods that cook at the same temperature and in approximately the same time.

● Use residual heat in the oven

whenever possible to finish cooking casseroles, oven meals, etc. Also add rolls or precooked desserts to warm oven, using residual heat to warm them.

Features of Your Range

JBS26P JBS26GP JBC26P

IV?T

Broiler Pan

(not included on all models)

JBS02P

JBS03P JBS03GP

(Note: not all doors have windows)

JBS16P JBS16GP JBC16GP

Feature Index See (not all models will have all features)

page

1 Model and Serial Numbers

2 Surface Unit Controls 3 “ON” Indicator Light/Lights for Surface Units

4 Oven Set Control 5 Oven Temp Control 6 Oven Cycling Light 7 Automatic Oven Timer, Clock and Minute Timer

(on models so equipped)

8 Surface Units, Trim Rings/Drip Pans 9 Anti-Tip Device

(See Installation Instructions)

10 Oven Vent Duct

(Located under right rear surface unit.)

11 Oven Interior Light

(Comes on automatically when door is opened.)

(on models so equipped) , 12 Oven Light Switch (on models with oven window) 13 Broil Unit

14 Bake Unit

(May be lifted gently for wiping oven floor.)

3,25,27

I I

8 8

13 13 13

15 Oven Shelf (number may vary) 16 Oven Shelf Supports 17 Broiler Pan and Rack (on models so equipped) 18 Storage Drawer (on models so equipped)

20,22

Surface Cooking

See Surface Cooking Guide.

Surface Cooking with Infinite Heat Controls

How to Set the Controls

Cooking Guide for Using Heat Settings

Your surface units and controls

are designed to give you an infinite choice of heat settings for surface unit cooking.

At both OFF and HIGH positions, there is a slight niche so control

“clicks” at those positions; “click” on HIGH marks the highest setting; the lowest setting is between the words WARM and OFF. 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 switching to lower settings.

‘i

Step 1: Grasp control knob and push in. (Knob appearance varies.)

Step 2: Turn either clockwise or counterclockwise to desired heat

setting.

Control must be pushed in to set

only from OFF position. When

control is in any position other

than OFF, it maybe rotated

without pushing in.

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

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

MEDIUM H1—(Setting halfway between HI and MED) Fast fry, pan broil; maintains a fast boil on

large amounts of food.

MED—Saute and brown; maintains a slow boil on large

amounts of food. WARM—(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:

1. At HI, MEDIUM HI settings, never leave food unattended. Boilovers cause smoking; greasy

spillovers may catch fire.

2. At WARM, LO settings, melt chocolate and butter on small

surface unit.

Questions & Answers

. May I can foods and

~‘ preserves on my surface unit?

A. Yes, but only use cookware

designed for canning purposes. Check the manufacturer’s

instructions and recipes for

preserving foods. Be sure canner

is flat-bottomed and fits over the center of your Calrod@ unit. Since canning generates large amounts of steam, be careful to avoid burns from steam or heat. Canning should only be done on surface units.

Q. Can I cover my drip pans with foil?

A. No. Clean as recommended in

Cleaning Guide.

Q. Can I use special cooking equipment, like an oriental wok, on any surface unit?

A. Cookware without flat surfaces

is not recommended. The life of your surface unit can be shortened and the range top can be damaged from the high heat needed for this type of cooking. ‘

Q. Why am I not getting the heat I need from my units even though I have the knobs on the right setting?

A. After turning surface unit off

and making sure it is cool, check to make sure that your plug-in units are securely fastened into the

surface connection.

Q. Why does my cookware tilt when I place it on the surface unit?

A. Because the surface unit is not

flat. Make sure that the “feet” on your Calrod” units are sitting tightly in the range top indentation and the reflector ring is flat on the range surface.

Q. Why is the porcelain finish on

my cookware coming off? A. If you set your Calrod@ unit

higher than required for the cookware material, and leave it, the finish may smoke, crack, pop, or bum depending on the pot or pan. Also, a too high heat for long periods and cooking small amounts of dry food may damage the tlnish.

.~ Home Canning Tips

Canning should be done on surface units only.

Pots that extend beyond one inch of cooking element’s trim ring 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 cooktop surfaces surrounding the surface units.

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

POTS FOR FRYING OR BOILING

FOODS OTHER THAN WATER.

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

Observe Following Points in Canning

1. Be sure the canner fits over the

center of the surface unit. If your range 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 surface unit and take too long to boil water.

RIGHT

WRONG

3. When canning, use recipes and

procedures from reputable sources. Reliable recipes and procedures are available from the manufacturer of your canner; manutldcturers of glass jars for canning, such as Ball and Kerr; and the United States Department of Agriculture Extension Service.

4. Remember that canning is a process that generates large amounts of steam. To avoid burns from steam or heat, be careful when canning.

NOTE: If your range is being operated on low power (voltage), canning may take longer than expected. even though directions have been carefully followed. The process time will be shortened by

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

Surface Cooking Guide

Cookware Tips

1. Use medium-or heavy-weight

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

Steel pans may cook unevenly if not combined with other metals.

Food Cereal

Cornmeal, grits, oatmeal

Cocoa

Coffee

Eggs

Cooked in shell

Fried sunny-side up

Fried over easy

Poached

Scrambled or omelet

Fruits

Meats, Poultry

Braised: Pot roasts of beef, lamb or veal pork steaks and chop

Pan-fried: Tender chops; thin steaks U1 to 3/4-inch: minute

steaks; hamburgers; franks and sausage; thin fish fillets

Cookware

Covered Saucepan

Uncovered Saucepan

Percolator

Covered Saucepan

Covered Skillet

Uncovered Skillet

Covered Saucepan

Uncovered Skillet

Covered Saucepan

Covered

Skillet

Uncovered Skillet

2. To conserve the most cooking 3. Deep Fat Frying. Do not overfill energy, pans should be flat on the kettle with fat that may spill over bottom, have straight sides and when adding food. Frosty foods tight fitting lids. Match the size of bubble vigorously. Watch foods the saucepan to the size of the frying at high temperatures and surface unit. A pan that extends keep range and hood clean from more than an inch beyond the edge accumulated mease. of the trim ring traps ‘heat which” causes discolo~ati& ranging from blue to dark gray on chrome trim

rings.

Directions and Setting to Start Cooking

HI. In covered pan bring water to boil before adding cereal.

HI. Stir together water or milk and cocoa ingredients. Bring just to a boil.

H1. At first perk, switch heat to LO.

HI. Cover eggs with cool water. Cover pan, cook until steaming.

MED HI. Melt butter, add eggs

and cover skillet.

HI. Melt butter.

HI. In covered pan bring water to a boil.

HI. Heat butter until light golden in color.

HI. In covered pan bring fruit and water to a boil.

HI. Melt fat, then add meat. Switch to MED HI to brown meat, Add water or other liquid.

HI. Preheat skillet, then grease lightly.

Directions and Setting to Complete Cooking

LO or WM, then add cereal, Finish timing according to package directions.

MED. to cook 1 or 2 minutes to completely blend ingredients.

LO to maintain gentle but steady perk.

LO. Cook only 3 to 4 minutes for soft cooked; 15 minutes for hard cooked.

Continue cooking at MED HI

until whites are just set, about 3 to 5 more minutes.

LO, then add eggs. When bottoms of eggs have just set, carefully turn over to cook other side.

LO. Carefully add eggs. Cook uncovered about 5 minutes at MED HI.

MED. Add egg mixture. Cook, stirring to desired doneness.

LO. Stir occasionally and check for sticking.

LO. Simmer until fork tender.

MED HI or MED. Brown and cook to desired doneness, turning over as needed.

Comments

Cereals bubble and expand as they cook; use large enough saucepan to prevent boilover.

Milk boils over rapidly. Watch as boiling point approaches.

Percolate 8 to 10 minutes for 8 cups, less for fewer cups.

If you do not cover skillet, baste eggs with fat to cook tops evenly.

Remove cooked eggs with slotted spoon or pancake turner.

Eggs continue to set slightly after cooking. For omelet, do not stir last few minutes. When set, fold in half.

Fresh fruit: Use 1/4 to 1/2 cup water per pound of fruit.

Dried fruit: Use water as package directs. Time depends on whether fruit has been presoaked. If not, allow more time for cooking.

Meat can be seasoned and

floured before it is browned, if desired. Liquid variations for flavor could be wine, fruit or tomato juice or meat broth.

Timing: Steaks 1 to 2 inches:

1to 2 hours. Beef stew: 2 to 3

hours, Pot roast: 2X to 4 hours. Pan frying is best for thin

steaks and chops. If rare is desired, preheat skillet before addin~ meat.

RIGHT

WRONG

Food

Fried Chicken

Pan-fried bacon

Sauteed: Less tender thin steaks (chuck, round, etc.); liven thick or whole fish

Simmered or stewed meat; chicken; corned beet smoked pork; stewing beet tongue; etc.

Melting chocolate, butter, marshmallows

Pasta

Noodles or spaghetti

Pressure Cooking

Puddings, Sauces, Candies, Frostings

Vegetables

Fresh

Frozen

Sauteed: Onions; green peppers;

mushrooms; celery; etc

Rice and grits

“d

OVER 1“

Cookware

Covered Skillet

Uncovered Skillet

Covered Skillet

Covered Dutch Oven, Kettle or Large Saucepan

Small Uncovered Saucepan. Use small surface unit

Skillet or Griddle

Covered

Large Kettle

or Pot

Pressure Cooker or Canner

Uncovered

Saucepan

Covered

Saucepan

Covered

Saucepan

Uncovered Skillet

Covered Saucepan

“-OVER 1“

Directions and Setting to Start Cooking

HI. Melt fat. Switch to MED LO. Cover skillet and HI to brown chicken.

HI. In cold skillet, arrange bacon slices. Cook just until starting to sizzle.

HI. Melt fat. Switch to MED to brown slowly.

HI. Cover meat with water and cover pan or kettle. Cook until steaming.

WM. Allow 10 to 15 minutes to melt through. Stir to smooth.

MED HI. Heat skillet 8 to

10 minutes. Grease lightly,

HI. In covered kettle. bring salted water to a boil, uncover and add pasta slowly so boiling

does not stop.

HI. Heat until first jiggle is heard.

HI. Bring just to boil.

HI. Measure 1/2 to 1 inch water in saucepan. Add salt and prepared vegetable. In covered saucepan bring to boil.

HI. Measure water and salt

as above. Add frozen block of vegetable. In covered

saucepan bring to boil.

HI. In skillet, melt fat.

HI. Bring salted water to a boil.

Directions and Setting to Complete Cooking

;ook until tender. Uncover last few minutes.

MED HI. Cook, turning over as needed.

LO. Cover and cook until tender.

LO. Cook until fork tender. [Water should boil slowly.) For very large loads, medium heat may be needed.

Cook 2 to 3 minutes per side.

MED HI. Cook uncovered until tender. For large amounts, HI may be needed to keep water at rolling boil throughout entire cooking time.

MED HI for foods cooking

10 minutes or less. MED for

foods over 10 minutes. LO. To finish cooking.

MED. Cook 1pound 10 to 30 or more minutes, depending on tenderness of vegetable.

LO. Cook according to time on package.

MED. Add vegetable. Cook until desired tenderness is reached.

WM. Cover and cook according to time.

Comments

For crisp, dry chicken, cover only after switching to LO for 10 minutes. Uncover and cook, turning occasionally

for 10 to 20 minutes.

A more attention-free method

is to start and cook at MED.

Meat may be breaded or

marinated in sauce before

frying.

Add salt or other seasoning

before cooking if meat has

not been smoked or

otherwise cured.

When melting marshmallows,

add milk or water.

Thick batter takes slightly

longer time. Turn over

pancakes when bubbles

rise to surface.

Use large enough kettle to

prevent boilover. Pasta

doubles in size when cooked.

Cooker should jiggle 2 to 3

times per minute.

Stir frequently to prevent sticking.

Uncovered pan requires more water and longer time.

Break up or stir as needed while cooking.

Turn over or stir vegetable as

necessary for even browning.

Triple in volume after cooking. Time at WM. Rice: 1cup rice and 2 cups water—25 minutes.

CUP grits and 4 CUPS

Grits: 1

water-40 minutes.

Automatic Timer and Clock

The automatic timer and clock on

your range are helpful devices that serve several purposes. The knob locations on some range models may vary and will look like one of the two sets of timers below,

Clock style on models so equipped.

To Set Clock

TO SET THE CLOCK, push the center knob in and turn the clock

hands to the correct time. (The Minute Timer pointer will move also. Let the knob out, then turn the Timer pointer to OFF.)

To Set Minute Timer

The Minute Timer has been combined with the range clock. Use it to time all your precise cooking operations. You’ 11 recognize the Minute Timer as the pointer which is different in color

and shape than the clock hands.

TO SET THE MINUTE TIMER, turn the center knob, without

pushing in, until pointer reaches number of minutes you wish to time. (Minutes are marked, up to 60, in the center ring on the clock.) At the end of the set time, a buzzer sounds to tell you time is up. Turn

knob, without pushing in, until pointer reaches OFF and buzzer

stops.

Time Bake Uses Automatic Timer

Using Automatic Timer, you can TIME BAKE with the oven starting immediately and turning off at the Stop Time set or set both DELAY START and STOP TIME dials to automatically start and stop oven at a later time of day. It takes the worry out of not being home to start or stop the oven.

Setting the dials for TIME BAKE is explained in detail in the Baking section of this book.

Clock and Minute Timer on models so equipped.

These models have a time of day clock and minute timer but do not have DELAY START and STOP TIME dials needed for TIME BAKE function.

Questions and Answers

Q. How can I use my Minute Timer to make my surface cooking easier?

A. Your 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 function only.

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

A. No. The clock cannot be

changed during any program that uses the oven timer. You must either stop those programs or wait until they are finished before

changing time.

Using Your Oven

Before Using Your Oven

1. Look at the controls. Be sure you

understand how to set them properly. Read over the directions for the Automatic Oven Timer so you understand its use with the controls.

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

3. Read over information and tips that follow.

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

Oven Controls

The controls for the oven(s) are

marked OVEN SET and OVEN

TEMP. OVEN SET has settings for

BAKE, TIME BAKE (on models so

equipped), BROIL and OFF. When

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

OVEN TEMP maintains the temperature you set, from WARM ( 150”F) to BROIL (550”F).

The Oven Cycling Light glows until the oven reaches your selected temperature, then goes off and on

with the oven unit(s) during cooking. PREHEATING the oven, even to

high temperature settings, is speedy, rarely more than about 10minutes. Preheat the oven only when necessary. Most foods will cook satisfactorily without preheating. If you fmd preheating is necessary, keep an eye on the indicator light and put food

in the oven promptly after light goes out.

Oven Interior Shelves

The shelves are designed with stop-locks, so that when placed correctly on the shelf supports, they (a) will stop before coming completely from the oven, and (b) will not tilt when removing food from or placing food on them.

TO REMOVE THE SHELVES from the oven pull the shelf toward you, tilt front end upward and pull the shelf out.

TO REPLACE, place the shelf on shelf support with stop-locks (curved extension of shelf) facing up and toward the rear of the oven. Tilt up front and push 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.

The oven has four shelf supports

marked A (bottom), B, C and D (top). Shelf positions for cooking food are suggested on Baking, Roasting and Broiling pages.

Oven Light

(on models so equipped)

The light comes on automatically when the door is opened.

On models with oven window, use switch to turn light on and off when door is closed. The switch is located on the front of the door on some models. On other models, you’ll find it on the control panel.

Baking

When cooking a food for the first time in your new oven, use time given on recipes as a guide. Oven thermostats, over a period of years, may “drift” from the factory

setting and a difference in timing between an old and a new oven of 5 to 10 minutes is not unusual. You may be inclined to think that the new oven is not performing correctly. However, your new oven has been set correctly at the factory and is more apt to be accurate than the oven it replaced.

How to Set Your Range for Baking

Step 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 oven door. During baking, avoid frequent door openings to prevent undesirable results,

How to Set Immediate Start and Automatic Stop

NOTE: Before beginning, make

sure the hands of the range clock show the correct time of day,

Immediate Start is simply setting oven to start baking now and turn off at a later time automatically. Remember, foods continue cooking after controls are off.

Step 1: To set Stop Time, push in knob on STOP TIME dial and turn pointer to time you want oven to turn off, for example 6:00. The DELAY START dial should beat the same position as the time of day on clock.

Step 1: To set start time, push in knob on DELAY START dial and turn pointer to time you want oven to turn on, for example 3:30.

Step 2: To set Stop Time, push in

knob on STOP TIME dial and turn pointer to time you want oven to turn off, for example 6:00. This means your recipe called for two and one-half hours of baking time.

NOTE: Time on STOP TIME dial rhust be later than time shown on range clock and DELAY START dial.

Step 2: Turn OVEN SET knob to BAKE and OVEN TEMP knob to temperature on recipe or on Baking Guide.

Step 3: Check food for doneness at minimum time on recipe. Cook longer if necessary. Switch off heat and remove foods.

How to Time Bake

(on models with this feature) The automatic oven timer controls

are designed to turn the oven on or off automatically at specific times that you set.

Step 2: Turn OVEN SET knob to

TIME BAKE. Turn OVEN TEMP knob to oven temperature, for example 250°F. The oven will start immediately and will stop at the time you have set.

How to Set Delay Start and Stop

Delay Start and Stop is setting the oven timer to tim tile oven on and off automatically at a later time than the present time of day.

Step 3: Turn OVEN SET knob to TIME BAKE. Turn OVEN TEMP knob to 250”F. or recommended temperature.

Place food in oven, close the door and automatically the oven will be turned on and off at the times you have set. Turn OVEN SET to OFF and remove food from oven.

OVEN INDICATOR LIGHT(s) at TIME BAKE setting may work differently than they do at BAKE setting. Carefully recheck the steps given above. If all operations are done as explained, oven will operate as it should.

Baking Guide

1. Aluminum pans conduct heat 2. Dark or non-shiny finishes and 3. Preheating the oven is not always

quickly. For most conventional baking, light, shiny finishes

glass cookware generally absorb heat, which may result in dry, crisp

generally give best results because crusts. Reduce oven heat 25”F. if

they help prevent overbrowning. lighter crusts are desired. Rapid cooking times, preheating gives

For best browning results, we

recommend dull bottom surfaces for cake pans and pie plates.

browning of some foods can be achieved-by preheating cast-iron cookware. - -

necessary, especially for foods which cook longer than 30 to 40 minutes. For foods with short

best appearance and crispness.

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

Shelf

Position

Bread

Biscuits (X in. thick)

Coffee cake Corn bread or muffins

Gingerbread Muffins 400°-4250

Popovers Quick loaf bread

Yeast bread (2 loaves)

Plain rolls Sweet rolls

Cakes

(without shortening) Angel food Jelly roll

Sponge

Cakes

Bundt cakes Cupcakes Fruitcakes

Layer Layer, chocolate

Loaf

Brownies Drop

Refrigerator Rolled or sliced

Fruits.

Other’Desserts

Baked apples Custard

Puddings, Rice and Custard

Pies

Frozen Meringue

One crust

Two crusts

Pastry shell

Miscellaneous

Baked potatoes Scalloped dishes Souffles

Shiny Cookie Sheet Shiny Metal Pan with

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

Deep Glass or Cast Iron Cups Metal or Glass Loaf Pans

Metal or Glass Loaf Pans

Shiny Oblong or Muffin Pans Shiny Oblong or Muffin Pans

Aluminum Tube Pan Metal Jelly Roll Pan Metal or Ceramic Pan

Metal or Ceramic Pan Shiny Metal Muffin Pans Metal or Glass Loaf or Tube Pan

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

Metal or Glass Pans Cookie Sheet

Cookie Sheet Cookie Sheet

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

Foil Pan on Cookie Sheet Spread to crust edges

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

Glass or Satin-finish Metal Pan

Set on Oven Shelf Glass or Metal Pan Glass

B, C

B, A

B B

A, B

B B

A, B

A, B B, A

A, B

B B B

B, C B, C

A, B, C

BAA A, B

B B

A, B, C A, B, C

Oven

Temperature

400°-4750 15-20

350°-4000 400°-4500

350°

375” 350°-3750 375°-4250

375°-4250 350°-375”

325°-375” 375°-4000 325°-350”

325°-3500 350°-3750 275°-3000

350°-3750 350°-3750

350°

325°-3500 350°-4000

400°-4250

375°-4000

350°-4000 300°-3500

325°

400°-4250

325°-3500

400°-4250

450°

325°-4000

325°-3750 300°-3500

Time,

MinutesFood Cookware

20-30

20-40 45-55

20-30

45-60 45-60 45-60

10-25

20-30

30-55

10-15

45-60

45-65

zO-25

2-4 hrs.

20-35 25-30 40-60

25-35

10-20

6-12 7-12

30-60

30-60 50-90

45-70

15-25

40-60 40-60

12-15

60-90 30-60 30-75

Comments

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

Preheat cast-iron pan for crisp crust.

Decrease about 5 minutes for muffin mix, or bake at 450”F. for 25 minutes, then at 350°F. for 10 to 15 minutes.

Dark metal or glass gives deepest browning, For thin rolls, Shelf B maybe used.

For thin rolls, Shelf B maybe used.

Two-piece pan is convenient.

Line pan with waxed paper.

Paper liners produce moister crusts. Use 300°F. and Shelf B for small or individual cakes.

Bar cookies from mix use same time. Use Shelf C and increase temp. 25°F. to 50°F. for more browning.

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

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

Increase time for larger amount or size.

Roasting

Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncovered in your oven. Roasting temperatures, which should be low and steady, keep spattering to a minimum. When

roasting, it is not necessary to sear, baste, cover or add water to your meat.

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

Step 1: Check weight of meat, and place, fat-side-up, on roasting rack in a shallow pan. (Broiler pan with rack is a good pan for this.) Line broiler pan with aluminum foil when using pan for marinating, cooking with fruits, cooking heavily cured meats, or for basting food during cooking. Avoid spilling these materials on oven liner or door.

Step 2: Position in oven on shelf in A or B position. No preheating

Step 4: Most meats continue to cook slightly while standing, after being removed from the oven. Standing time recommended for roasts is 10 to 20 minutes. This allows roasts to firm up and makes them easier to carve. Internal temperature will rise about 5° to

10*F,; to compensate for temperature rise, if desired, remove roast from oven sooner (at 5° to 10“F. less than temperature in the guide).

NOTE: You may wish to use TIME BAKE, as described in the Baking section of this book, 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.

Frozen Roasts c

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

● Thaw most frozen poultry before

roasting to ensure even doneness. Some commercial frozen poultry can be cooked successfully without thawing. Follow directions given on package label.

Questions and Answers ~

Q. Is it nemssarytocheck for doneness with a meat thermometer?

A. Checking the finished internal

temperature at the completion of cooking time is recommended. Temperatures are shown in Roasting Guide on opposite page. For roasts over 8 lbs., cooked at 300”F. with reduced time, check with thermometer at half-hour intervals after half the time has passed.

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.

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.

k>!

,’: i 3

Step 3: Turn OVEN SET to BAKE and OVEN TEMP to 325”F. Small poultry may be cooked at 375”F. for best browning.

L--’

Roasting Guide

1. Position oven shelf at B for

small-size roasts (3 to 7 lbs.) and at A for larger roasts.

2. Place meat fat-side up, or poultry breast-side up, on broiler pan or other shallow pan with trivet. Do not cover. Do not stuff poultry until just before roasting. Use meat thermometer for more accurate doneness. (Do not place thermometer in stuffing.)

TvDe

Meat

Tender cuts; rib, high quality sirloin tip, rump or top round*

Lamb leg or bone-in shoulder*

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

Ham, precooked

3. Remove fat and drippings as necessary. Baste as desired.

4. Standing time recommended for roasts is 10 to 20 minutes. This allows roasts to firm up and makes them easier to carve. Internal temperature will rise about 5° to

10°F.; to compensate for temperature increase, if desired, remove the roast from oven sooner (at 5° to 10”F. less than temperature in this guide).

Oven

Temperature

325°

325° 325° 325°

Doneness

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

5. Frozen roasts can be conventionally roasted by adding

10 to 25 minutes per pound more

time than given in guide for

refrigerated roasts. (10 minutes per

pound for roasts under 5 pounds.) Defrost poultry before roasting.

Approximate Roasting Time in Minutes per Pound

3 to 5 lbs.

24-30 30-35 35-45 21-25 25-30 30-35 35-45 35-45

10 minutes per pound (any weight)

6 to 8 lbs.

18-22 22-25 28-33

20-z3 24-28

28-33 30-40 30-40

Internal

Temperature ‘F.

130°-140° 150°-160° 170°-185° 130°-140° 150°-160° 170°-185° 170°-180° 170°-180° 125°-130°

Ham. raw *For boneless rolled roasts over 6

inches thick. add 5 to 10 minutes per Dound to times ~iven above.

Poultry

Chicken or Duck Chicken pieces

Turkey

325°

325° 350°

325°

Well Done:

Well Done: Well Done:

Well Done:

Under 10 lbs. ~-j-30

3 to 5 lbs. 35-40 30-35 35-40

10 to 15 Ibs. Over 15 lbs.

~()-~5

10 to 15 Ibs.

17-20

Over 5 Ibs.

I5-20

170°

185°-1900 185°-[900

In thigh:

185°-1900

f-a,

‘,,

Broiling

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

smoking-to a minimum. Step 1: If meat has fat or gristle

near edge, cut vertical slashes through both about 2“ apart. If desired, fat may be trimmed, leaving layer about 1/8” thick.

Step 2: Place meat on broiler rack broiler pan. Always use rack so fat drips into broiler pan; otherwise

juices may become hot enough to

catch fire.

Step 3: Position shelf on 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.

Step 4: Leave door ajar a few inches (except when broiling chicken). The door stays open by itself, yet the proper te-mperature is maintained in the oven.

Step 5: Turn both OVEN SET and

OVEN TEMP knob to BROIL.

Preheating units is not necessary. (See notes in Broiling Guide.)

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

Turn food, then use times given for

second side as a guide to prefemed

doneness. (Where two thicknesses

and times are given together, use

first times given for thinnest food.)

Step 7: When finished broiling, turn OVEN SET knob to OFF. Serve food immediately, leaving

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

Use of Aluminum Foil

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 to

catch on fire. If you do not cut the

slits, you are frying, not broiling.

Questions & Answers _

Q. Why should I leave the door closed when broiling chicken?

A. Chicken is the only food

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

Q. When broiling, is it necessary

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

the meat over the pan. As the meat cooks, the juices fall into the pan,

thus keeping meat drier. Juices are protected by the rack and stay cooler, thus preventing excessive spatter and smoking.

Q. Should I salt the meat before

broiling? A. No. Salt draws out the juices

and allows them to evaporate. Always salt after cooking. Turn meat with tongs; piercing meat with a fork allows juices to escape. ~’ y 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 oven maybe low. In these cases, preheat the broil unit for 10 minutes before placing broiler pan with food in oven. Check to see if you are using the recommended shelf position. Broil for longest Period of time indicated in the Broiling Guide. Turn food only once during broiling.

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

A. No. The broiler rack is designed

to reflect broiler heat, thus keeping the surface cool enough to prevent meat from sticking to the surface. However, spraying the broiler rack lightly with a vegetable cooking spray before cooking will make cleanup easier.

‘&J

—

Broiling Guide

1. Always use the broiler pan and

‘f‘.,’

rack that comes with your oven. It

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

2. Oven door should be ajar for all foods except chicken; there is a special position on door which holds door open correctly.

3. For steaks and chops, slash fat evenly around outside edges of meat. To slash, cut crosswise through outer fat surface just to the edge of

Food Thickness Bacon %lb. (about 8

Ground Beef

Well Done

Beef Steaks

Rare Medium

Well Done Rare

Medium

‘1’

Well Done

Chicken

Bakery Products

Bread (Toast) or Toaster Pastries English Muffins

Lobster tails (6 to 8 oz. each)

Fish

Ham slices

(precooked)

Pork chops

Well Done

Lamb chops

Medium 2(1 in. thick) Well Done about 10 to 12 oz.

Medium Well Done about 1 lb.

Wieners and

similar precooked sausages, bratwurst

Quantity and/or

thin slices)

1 lb. (4 patties)

%to %in. thick

1 in. thick

(1 to Ifi lbs.)

1X in. thick

(2 to 2!4 Ibso)

1 whole

(2 to 2X Ibs.),

split lengthwise

2 to 4 slices

1pkg. (2)

2 (split)

2-4

1-lb. fillets Z to

Xin. thick

1 in. thick

2(% in.)

2(1 in. thick), about 1 lb.

2 (1X in. thick),

l-lb. pkg. (10)

the meat. Use tongs to turn meat over to prevent piercing meat and losing juices.

4. If desired, m“arinate meats or chicken before broiling, or brush with barbecue sauce last 5 to 10 minutes of broiling only.

5. When arranging food on pan, do not let fatty edges’ hang over sides. Fat that drips could soil the oven.

6. Broiler does not need to be preheated. However, for very thin

Shelf

Position Time, Minutes

c c c c c c

A 35

c c

First Side

9 13 10 15

1%-2

3-4

13-16

Second Side

Time, Minutes Comments

14-16

20-25

10-15

Do not

turn over.

12-14

foods, or to increase browning, preheat if desired.

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

1!4times per side.

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

Arrange in single layer.

4-5

7 9

7-8

Y? Space evenly. Place English mufllns cut-

5 Handle and turn very carefully. Brush with

4-7

4-6

1-2

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

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

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

side-up and brush with butter, if desired.

Cut through back of shell. spread open.

Brush with melted butter before broiling and after half of broiling time.

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

Increase time 5 to 10 min. per side for

1Y-iinch thick or home-cured ham.

Slash fat.

If desired, split sausages in half

lengthwise; cut into 5 to 6 inch pieces.

care tind CleaIliIlg (seeCleaning Guide)

Proper care and cleaning are important so your range will give you efllcient and satisfactory service. Follow these directions

carefully in caring for your range to assure safe and proper maintenance.

Cooktop

The porcelain enamel cooktop is sturdy but breakable if misused. This finish is acid-resistant. However, any acidic foods spilled (such as fruit juices, tomato or

vinegar) should not be permitted to

remain on the finish.

Cleaning Under the Range

The area under the range of models equipped with a bottom drawer can be reached easily for cleaning by

removing the bottom drawer. To remove, pull drawer out all the way, tilt up the front and remove it.

To replace, insert glides at back of

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

Removable Oven Door

To REMOVE door, open to BROIL position, or where you feel hinge catch slightly. Grasp door at sides; lift door up and away from hinges.

To REPLACE, grasp door at sides. Line up door with hinges and push door firmly into place.

Oven Vent Duct

Your range is vented through a duct located under the right rear surface unit. Clean the duct often.

—

‘1’0remove:

● Make sure unit is cool.

● Lift up right rear surface unit.

● Remove trim ring/drip pan.

● Lift out oven vent duct.

To replace:

. Place the part over the oven vent located below the cooktop with opening of the duct under the round opening in the drip pan. It is important that the duct is in the correct position so moisture and vapors from the oven can be released during oven use. NOTE: Never cover the hole in the oven vent duct with aluminum foil or any other material, This prevents the oven vent from working properly during any cooking cycle.

Lamp Replacement

(on models so equipped) CAUTION: Before replacing

your oven lamp bulb, disconnect the electric power for your range at the main fuse or circuit breaker panel. Be sure to let

the lamp cover and bulb cool completely before removing or replacing them. When in use, light bulbs can become warm enough to break if touched with moist cloth or towel. When cleaning, avoid touching warm lamps with cleaning cloths if lamp cover is removed.

The oven lamp (bulb) is covered

with a glass removable cover that

is held in place with a bail-shaped wire. Remove oven door, if desired, to reach cover easily.

To remove:

. Hold hand under cover so it

doesn’t fall when released. With

fingers of same hand, firmly push back wire bail until it clears cover.

Lift off cover. DO NOT REMOVE

ANY SCREWS.

● Replace bulb with 40-watt home

appliance bulb.

To replace cover:

● Place it into groove of lamp

receptacle. Pull wire btiil forward

to center of cover until it snaps in ~;I ‘

place. When in place, wire holds

cover firmly. Be certain wire bail

is in depression in center of cover.

. Connect electric power to range.

Surface Units

Clean the area under the drip pans

often. Built-up soil, especially

grease, may catch fire. To make

cleaning easier, tilt-lock units lift

up and lock in the up position, and

plug-in units are removable.

Caution: Be sure all controls are

turned to OFF and surface units

are cool before attempting to lift

or remove them.

After lifting the tilt-lock units or

removing plug-in units, remove the

trim rings/drip pans under the units

and clean them according to

directions in the Cleaning Guide.

Wipe around the edges of the

surface unit openings. Clean the area below the units. Rinse all washed areas with a damp cloth or --’ sponge.

,,~ Tilt-Lock (stand-up) Units

Tilt-Lock units cannot be

removed.

You can lift a tilt-lock unit upward about 6 inches and it will lock in the up position.

To reposition the tilt-lock unit:

● Replace the drip pan then the

trim ring into the recess in the cooktop.

● Put the trim ring in place over the

,:)

... .

drip pan. The drip pan must be

under the trim ring.

● Guide the surface unit into place

so it fits evenly into the trim ring.

Plug-In Units

(On models so equipped)

Do not lift a plug-in unit more than 1 inch. If you do, it may not lie flat on the trim ring when you

plug it back in. “ Repeated lifting of the plug-in

unit more than 1 inch above the

trim ring can permanently damage the receptacle.

To replace a plug-in unit:

● Replace the drip pan into the

recess in the cooktop. Make sure opening in pan lines up with receptacle. If you have separate trim ring, put it in place over the drip pan. The drip pan must be under the trim ring.

Separate Drip Pan & Trim Ring

installation/Removal~

● Insert the terminals of the plug-in

unit through the opening in the drip pan and into the receptacle.

c Guide the surface unit into place so it rests evenly.

Note: The drip pan must be under the trim ring.

Adjusting Oven Thermostat

Use time given on recipe when cooking the first time. Oven 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. 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.

Pull knob off of shaft, look at back of knob and note current setting before making any adjustment.

To increase temperature, turn toward HI; to decrease turn toward

LO. Each notch changes temperature

10 degrees.

1. Pull off knob. Loosen both

screws on back of knob.

2. Move pointer one notch in desired direction. Tighten screws.

3. Return knob to range, matching t-at area of knob to shaft. Recheck oven performance before making an additional adjustment.

Plug-in units can be removed.

Lift a plug-in unit about 1 inch above the trim ring—just enough to grasp it—and pull it out.

CAUTION

● Do not attempt to clean plug-in

surface units in an automatic dishwasher.

QDo not immerse plug-in surface units in liquids of any kind.

● Do not bend the plug-in surface

unit plug terminals.

. Do not attempt to clean, adjust or in any way repair the plug-in receptacle.

Cleaning Guide

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

PART Bake Unit and

Broil Unit

UATERIALS TO USE GENERAL DIRECTIONS

C@not clean the bake unit or broil unit. Any soil will burn off when the unit is heated. NOTE: rhe bake unit is hinged and can be lifted gently to clean the oven floor. If spillover, residue, or ]sh accumulates around the bake unit, gently wipe around the unit with warm water.

Broiler Pan and Rack ‘ Soap and Water

‘Soap-Filled Scouring Pad ~Commercial Oven Cleaner ) Dishwasher

Control Knobs:

bMild Soap and Water Pull off knobs. Wash gently but do not soak. Dry and return controls to range making sure to

Range Top and Oven Outside Glass Finish

*Soap and Water

Drain fat, cool pan and rack slightly. (Do not let soiled pan and rack stand in oven to cool.) Sprinkle on detergent. Fill the pan with warm water and spread cloth or paper towel over the rack. Let pan and rack stand for a few minutes. Wash; scour if necessary. Rinse and dry. OPTION: The broiler pan and rack may also be cleaned in a dishwasher,

match flat area on the knob and shaft,

Wash all glass with cloth dampened in soapy water. Rinse and polish with a dry cloth. If knobs

we removed, do not allow water to run down inside the surface of glass while cleaning.

hletal, including Brushed Chrome Cooktop

Porcelain Enamel and Painted Surfaces*

~Soap and Water

● Paper Towel

● Dry Cloth

● Soap and Water

DO NOT USE steel wool, ~brasives, ammonia, acids or commercial oven cleaners.

DO NOT USE oven cleaners, cleansing powders or harsh abrasives. These might

scratch the surface.

To safely clean surfaces: wash, rinse, and then polish

with a dry cloth.

If acids should spill on the range while it is hot, use a dry paper towel or cloth to wipe

Up right away. When the

surface has cooled, wash and rinse. For other spills, such as fat smatterings, etc., wash with soap and water when cooled and then rinse, Polish with dry cloth.

(M.side and Inside of Oven Door*

● Soap and W~ter DO NOT USE oven cleaners,

cleansing powders or harsh abrasives.

To remove oven door for easier cleaning, see instructions in the cleaning section of this book, Use soap and water to thoroughly clean both the inside and outside of door. Rinse

well. NOTE: Soap left

on door liner causes additional

stains when the oven is reheated.

Standard oven Interior*

● Soap and Water

QSoap-Filled Scouring Pad

● Commemial Oven Cleaner

Cool before cleaning. FOR LIGHT SOIL: Frequent wiping with mild soap and water (especially after cooking meat) will prolong the time between major cleaning. Rinse thoroughly. NOTE: Soap left on

liner causes additional stains when oven is reheated.

FOR HEAVY SOIL: Choose a non-abrasive cleaner and follow label instructions, using thin layer of cleaner. Use of rubber gloves is recommended. Wipe or rub lightly on stubborn spots. Rinse well. Wipe off any oven cleaner that gets on thermostat bulb. When rinsing oven after cleaning, also wipe thermostat bulb.

Removable Aluminum Foil Oven Bottom Liner

Oven Vent Duct

● Damp Cloth

● Soap and Water

Only a damp cloth may be used to clean aluminum foil oven bottom liner. Aluminum foil oven bottom liner may be replaced with heavy weight aluminum foil cut to the size of the original liner. Be sure to remove this liner from oven bottom before cleaning oven.

Remove the Oven Vent Duct found under the right rear surface unit. Wash in hot, soapy water and dry and replace. (Opening should match opening in drip pan.)

Shelves

● Soap and Water

● Soap-Filled Scouring Pad

● Commercial Oven Cleaner

Your shelves can be cleaned by using any and all mentioned materials. Rinse thoroughly to remove all materials after cleaning. NOTE: Some commercial oven cleaners cause darkening and discoloration. When using for first time, test cleaner on small part of shelf and check for discoloration before completely cleaning.

Cah-od”Surface Unit Coils

Storage Drawer

Chrome-Plated Trim Rings

● Soap and Water

● Stiff-Bristled Brush

● Plastic Scouring Pad

DO NOT USE dishwasher to

clean the surface unit coils.

DO NOT handle the unit

before completely cooled.

DO NOT immerse plug-in

units in any kind of liquid.

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

with damp cloth or sponge and replace. Never use harsh abrasives or scouring pads.

Clean as described below or in the dishwasher. Wipe all rings after each cooking so unnoticed

spatter will not “bum on” next time you cook. To remove

cleaning materials mentioned. Rub

I Soatters and soills bum away when the coils are heated. At

tfie end of a m’eal,remove ail utensils from the Calrod@unit and heat the soiled units at HI. Let the soil bum off about a minute and switch the units to OFF. Avoid getting cleaning materials on the coils. Wipe off any cleaning materials with a damp paper towel bejbre heating the Calrod@unit.

“burned-on” spatters use any or all

lightly with scouring pad to prevent scratching of the

surface.

Aluminum Drip Pans

● Soap and Water

● Plastic Scouring Pad

Cool pan slightly. Sprinkle on detergent and wash or scour pan with warm water. Rinse and

dry. In addition, pan may also be cleaned in the dishwasher.

cDishwasher

*Soilia~e of marinades, fruit iuices, tomato sauces and basting materials containing acids may cause discoloration. Spillovers should be wiped up

irnme{iately. with care bein~ taken not to touch any hot portion of the oven. When the surface is cool, clean and rinse.

‘!,t

Continuous-CleaningOvenCare

Do not attempt to clean the oven until you have read this section.

The top, bottom, sides and back of the oven liner and door inner liner are finished with a special coating which cannot be cleaned in the usual manner with soap, detergents, commercial oven cleaners, coarse abrasive pads or coarse brushes. Use of such cleaners and/or the use of oven

sprays will cause permanent

damage. The special coating is a porous

ceramic material which is dark in color and feels slightly rough to

the touch. If magnified, the surface would appear as peaks, valleys and sub-surface “tunnels.” This rough finish tends to prevent grease spatters from forming little beads or droplets, which run down the side walls of a hard-surface oven liner leaving unsightly streaks that require hand cleaning. Instead, when spatter hits the porousfinish, it is dispersed and is partially

absorbed. This dispersal action increases the exposure of oven soil to heated air, which results in oxidation of soil. This finish also reduces the visual effect of residual soil. It may not disappear completely and at some time after extended usage, stains may appear.

The special coating works best on small amounts of spatter. It does not work well with larger spills, especially sugars, egg or dairy mixtures. For this reason, the oven is equipped with a removable, replaceable aluminum foil oven bottom liner which protects the

porous jnish on the bottom of the

oven from spillovers. Avoid spills on inside surface of the oven door. This special finish is not used on

oven shelves. Shelves are removable and can be taken to the sink for cleaning. See Cleaning Guide in this book for cleaning directions.

-’, ,

To Clean Oven:

Use the following steps when cleaning your Continuous-Clean Oven.

1. Let range parts cool before

handling. It is recommended that rubber gloves be worn when cleaning range parts manually.

2. Remove all cookware, including the broiler pan and rack.

3. Remove oven shelves and clean them manually with scouring pads or mild abrasive.

4. Remove excess spills and boilovers from aluminum foil oven bottom liner before removing liner from oven. This is to prevent excess liquids from spilling onto the porous finish. Then remove

aluminum foil bottom liner and clean manually. (Before cleaning or removing the aluminum foil

liner, lift bake unit out of the way.)

5. Clean oven window. Use mild

non-scratching cleanser and damp

cloth. Avoid spilling water or

cleaner on porous surface.

6. Soil visibility maybe reduced

by operating oven at 400”F. Close

door, set oven temperature control to 400”F. Time for at least 4 hours. Repeated cycles may be necessary before improvement in appearance is apparent, particularly on oven door. For moderate to heavy

soiling of oven door, use method described in item (7) below before running 400”F. cycle. The oven timer can be used to control the cycle automatically at a time

convenient for you. Some slight

smoking may occur, similar to that which may occur during Time Bake cooking.

REMEMBER: DURING THE OPERATION OF THE OVEN, THE DOOR, WINDOW AND OTHER RANGE SURFACES WILL GET HOT ENOUGH TO CAUSE BURNS. DO NOT TOUCH. LET THE RANGE COOL BEFORE REPLACING ALUMINUM FOIL OVEN BOTTOM AND OVEN SHELVES IF THEY WERE REMOVED.

7. If a spillover or heavy soiling occurs on the porous surface, as

soon as the oven has cooled, remove as much of the soil as possible using a small amount of

water and a stiff bristle nylon brush. When using water, use it

sparingly and change it frequently,

keeping it as clean as possible, and be sure to blot it up with paper

towels, cloths or sponges. Do not

rub or scrub with paper towels,

cloths or sponges, since these will

leave unsightly lint on the oven

finish. If water leaves a white ring

on the finish as it dries, apply

water again and blot it with a clean

sponge, starting at the edge of the

ring and working toward the

center.

Use care in removing and

replacing aluminum foil oven

bottom liner and shelves and in

placing and removing dishes and

food to avoid scratching, rubbing

or otherwise damaging the porous

jinish on the oven walls and door.

Do not use soap, detergent,

commercial oven cleaner, silicone

oven sprays, coarse steel pads or

coarse brushes on the porous

su~ace. These products will spot,

clog and mar the porous surface

and reduce its ability to work.

= Questions?

~ Use This Problem Solver

PROBLEM

OVEN WILL NOT WORK

OVEN LIGHT DOES NOT WORK

FOOD DOES NOT

BROIL PROPERLY

FOOD DOES NOT

ROAST OR BAKE PROPERLY

POSSIBLE CAUSE AND REMEDY

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

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

c Light bulb is loose

● Bulb is defective. Replace.

c Switch operating oven light is broke~]. Call for service.

● 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. Check Broiling Guide.

● Necessary preheating was not done.

● Food is being cooked on hot pan.

. Utensils are not suited for broiling.

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

recommended.

●

OVEN SET knob not set at BAKE.

●

OVEN TEMP knob

●

Shelf position is incorrect. Check Roasting or Baking Guides.

●

Oven shelf is not level.

●

Incorrect cookware or cookware of improper size is being used.

●

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

not set at BAKE.

. -’

*“

CALROD” SURFACE UNITS NOT FUNCTIONING PROPERLY

If you

need more help.. call, toll free:

GE Answer Center@

800.626.2000 consumer information service

● Surface units are not plugged in solidly.

● Trim rings/drip pans are not set securely in the range top.

● Surface unit controls are not properly set.

BEFORE YOU BEGIN

Read these instructions completely and

carefully. IMPORTANT: Save these instructions for the

local electrical inspector’s use. IMPORTANT: OBSERVE ALL GOVERNING

CODES AND ORDINANCES.

NOTE TO INSTALLER Leave these

instructions with the appliance afterinstallation is completed.

NOTE TO CONSUMER Keep this Use and Care Guide and Installation Instructions for

fiture use.

N(YIE‘I& appliancemust be properlygrounded.

TOOLS YOU WILL NEED

Large blade screwdriver

Channel lock pliers

STEP 1 PREMRE THE OPENING

172”spacing is recommended from the range to

adjacent vertical walls above cooktop surface. Allow301’minimum clearance between surface

units and bottom ofunprotected wood or metal top cabinet, and

countertop and adjacent cabinet bottom.

151’minimum between

STEP 1 (cont.)

To eliminate the risk ofburns or fire by reaching

over heated surface units, cabinet storage space above the surface units should be avoided. If cabinet storage is to be provided, the risk can be reduced by installing a range hood that projects horizontally a min. of 511beyond the bottom of the cabinets.

NOT LESS THAN

WIDTH OF RANGE

I 1,

ELECTRICAL REQUIREMENTS

CAUTION, FOR PERSONAL SAF~

DO NOT USE AN EXTENSION CORDWITH

THIS APPLIANCE.

REMOVEHOUSE FUSE OR OPEN CIRCUIT BREAKER BEFORE BEGINNING INSTALLATION.

This appliancemust be suppliedwiththe proper

voltageand frequency,and connected to an individual,properlygrounded branch circuit, protected by a circuitbreaker or time delayfuse,as

noted on the rating plate.

Wfig must conformto NationalElectricCodes.

Ifthe electric service provideddoesnot meet the abovespecifications,itis recommended that a licensed electricianinstallan approvedoutlet

Because range terminals are not accessibletier

range is in position,flexibleservice conduitor cord

must be used.

3;”

MIN. -

]1°”’ ~

OUTLET BOX

INSTALLED LEFT

OF R

./”

15“

MIN.

0“

MIN.

// “

Ooocm o

HOOD

5“ MIN.

LOCATE OUTLET

/ BOX WITHIN

SHADED AREA

STEP 2 PREPARE FOR ELECTRICAL CONNECTION

Use only a 3-conductor, or if required a 4conductor range

These cord sets are provided with ring type terminals.

The electrical rating of the cord must be

125/250 volts minimum, 40 amperes.

NOTE: Only a 4-conductor cm-d is to be used

when the appliance is installed in a mobile home or where local codes do not permit grounding through the neutral.

STEP 3

1. Locate connector block at the bottom rear

of range and remove rear wiring cover.

2. Directly below the connector block is a

hole with a knockout ring for accommodating

conduit fittings. Brackets provided are used to support the flexible cord strain relief, which must be securely attached to the cord set.

cord set as noted below.

STEP 4 HIRE SYSTEM

Power Cord Installation-Insert screws through power cord terminals so that the

screws pass through connector block terminals and engage nuts. Tighten screws securely.

SCREW +

:X#l~CTOR / TERMINAL

Cable I)irect Installation-Clamp bare wires between the connector block terminals and

movable nuts with screws tightened securely.

49-

POWER CORD RING TERMINAL

+- POWER

h4::ABLE

CORD

WIRING COVER (SHOWN REMOVED)

STRAIN RELIEF BRACKETS \ (PROVIDED WITH RANGE CORD SET.

NOT PARTOF RANGE.)

dfs$!i?

/“*\

\vl/

:~+l#~CTOR

1. Copper Wiring

Connect the neutral or grounded wire of the supply circuit to the neutral terminal of the connector block, located in the center. The power leads must be connected to the outside

(brass colored) terminals.

“:

GROUNDING STRAP (GROUNDED TO RANGE)

WARNING: CONNECTORBLOCKIS APPROVED FOR COPPER WIRE

. ~CONNECTION ONLY.

““’2. Aluminum Wiring

A. Connect length of copper building wire to

range terminal block. B. Splicecopper wires to aluminum wiring

special connectors designed and

joining copper to aluminum, and followthe

connector manufacturer’s recommended procedure closely.

NOTE: Wire used, location and enclosure of splices, etc., must conform to good wiring practice and local codes.

U.L.approved for

STEP 5

WIRE SYSTEM SPECIAL GROUNDING INSTRUCTIONS

WARNING:

Frame grounded to neutral of appliance through a link. Ifused in a MOBILE HOME or if LOCAL CODES do not permit grounding through the neutral:

1) disconnect the link from neutral,

2) use grounding terminal or lead to ground unit in

accordance with local codes, and

3) connect neutral terminal or lead to branch circuit in usual manner.

(Ifthe appliance is to be connected by means of a

cord set, use 4-conductor cord for this purpose.)

CONNECTOR

BLOCK

4TH GROUNDING LEAD ~~

using

GROUND

LUG

WARNING

1. Rangemust be secured by ANTI-TIPbracket

supplied.

2. See instructions to install (supplied with bracket).

3. Unless properly installed, range could be tipped by stepping or sitting on door. Injury might result fi-omspilled hot liquids or from range itself.

Typical installation of Anti-Tip bracket

Attachment to Wall

Bracket

Screw Must Enter

Wood or Metal

STEP 7

LEVELING THE RANGE

The range must be leveled. Leveling feet are

located on each corner of the base of the range. Remove the storage drawer and rotate the leveling feet in or out as required. To remove drawer, pull it out all the way,tilt up the front and remove it. To replace, insert glides at back of drawer beyond stop on range glides. Lift drawer ifnecessary to insert easily.

One ofthe rear leveling feet willengage the ANTI-

TIP bracket (allowfor some side to side

adjustment). Allowa minimum clearance of 1/8” between the range and the leveling foot that is to be installed into the ANTI-TIPbracket.

Check the range for proper installation into the ANTI-TIPbracket (after the range has been properly installed) by grasping the edges ofthe REARburner holes and carefully attempting to tilt the range forward.

“x

STEP 6

ANTI-TIP BRACKET INSTALLATION

AN ANTI-TIPbracket is supplied with instructions

for installation in a variety of locations. The

instructions include a template, a parts list and a

list of tools necessary to complete the installation.

]Read the IMPORTANTSAFETYINSTRUCTIONS

and the instructions that fityour situation before

beginning installation.

STEP 8 FINAL CHECK

Be sure all switches are in the “off”position before leaving the range.

Notes

,-=’- .>

“-x.

‘\

.’

Wdll Be There

With the purchase of your new GE appliance, receive the

assurancethatif you ever need information or assistance

*,.

‘. ;

from GE, we’llbe there. All you haveto do is call-toll-free!

b!h-HomeRepak

SemiteContracts

GEAnswer Center@

80~62E2000

Whatever your question about any GE

major appliance, GE Answer Cente#

information service is available to help. Your call-and your question— will be answered promptly and

Courteous. And YOU W cd ally

time. GE Answer Cente# semice is open 24 hours a day 7 days a week.

Service

800-GE-CARES

/800mZZ3fl

AGE Consumer Service professional

-% ,.

will provide expert repair service,

-.,-

scheduled at a time that’s convenient for you. Many GE Consumer Service company-operated locations offer you service today or tomorrow, or at your convenience (700 am. to 700 pm. weekda~ 9:00 a.m. to 2:00 p.m. Saturdays).Our factory-tmined technicians know your appliance inside and out— so most repairs can be handled in just one visit.

.-.

800-626-I!Z4

You can have the secure feeling that

GE Consumer Service will still be

there after your warranty expires Pur chase a GE contract while your war-

ranty is still in effect and you’ll receive

a substantial discount. With a multiple

year contract, you’re assured of fbture

service at today’s prices.

P- andAccessories

800-626-2002

Individualsqualifiedto servicetheir ownappliancescan

parts or accessories sent directly to their home, free of shipping charge!

The GE parts system provides access

to over 47,000 parts.. and all GE Genuine Renewal Parts are fi.dly warranted. VISA,MasterCard and Discover cards are accepted.

User maintenanceinstructions containedinthisbookletcoverproee dumsintendedtobe performedby anyuser. Other semking generally shouldbe referredtoqualifiedservicepersonnel.Cautionmustbe exercised,sinceimproperservicing maycauseunsafe operation.

have needed

‘Mecomrnunication Device for the Deaf

ForCustomersW~h

Specia//Meeds...

80~62&2000

Upon request, GE will provide Bmille controls for a variety of GE appliances, and a brochure to assist in planning a barrier-free kitchen for persons with limited mobility. To obtain these item% free of charge, call 800.626.2000.

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

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

YOUR GE ELECTRIC RANGE

WARRANTY

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

t’?

‘<,.

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 sew~ce 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 or used commercially. contact your dealer or our Consumer Affairs office at the address below, or call, toll free:

GE Answer Center’

800.626.2000 consumer information sewice

● 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.

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” setvicers during normal woking hours.

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

SERVICE, GENERAL ELECTRIC-

HOTPOINT FACTORY SERVICE or

GENERAL ELECTRIC CUSTOMER

CARE” SERVICE.

● Replacement of house fuses or

resetting of circuit breakers.

sFailure of the product if it is used

for other than its intended purpose

. Damage

accident, fire, floods or acts of God.

WARRANTOR IS NOTRESPONSIBLE

FOR CONSEQUENTIAL DAMAGES.

to product caused by

2-91 CG

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.

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

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

JBS02P

JBS03P

JBS03GP

JBS16P JBS16GP JBS26P

JBS26GP JBC16GP JBC26P

GE JBS03GP, JBS03P, JBC26P, JBC16GP, JBS02P User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual