GE JBP26K2, JBP26K1, JBP26GK2, JBP26GK1, JBP24GK2 Owner’s Manual

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Page 1

Contents

Aluminum _bil 4, 18 Vent Duct 22

Anti-Tip Bracket 3, 5 Problem Solver 26 Appliance Registration 2 Repair Service 27

Canning Tips 9 Safety Instructions 3, 4 Care and Cleaning 22-25 Surface Cooking 8

Clock/Timer 12 Control Settings 8 Energy-Saving Tips 5 Cookware Tips 10, 11

Features 6, 7 Warranty Back Cover Installation Instructions 5

Leveling 5

Model and Serial Numbers 2 Oven 13

Baking, Baking Guide 14, 15 Broiling, Broiling Guide 18, 19

Control Settings 13

Door Removal 22

Light; Bulb Replacement 13, 22 Roasting, Roasting Guide 16, 17

Self-Cleaning Instructions 20, 21 GEAI_wor Cente# Thermostat Adjustment 23 000.026.20fl6

Models JBP22K

JBP22GK

JBP23K

$[]!_ !1_¢11A _t'_ 1[2*

JBP26K

JBP26GK

GEApp# cos

Page 2

"lg'g_ll .... L...,,I ......

n_lp _ uvlp yuu...

Before using your range,

read this book carefully.

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

_nd _arinl mirnharg_

You'll fred them on a label on

tll_ I/UIIt UI tIl_ 1 glltl_g_ rJ_IIJLIIU UI_

oven door. These numbers are also on the

(_nncHrt_a*r ProPHet f)x_n_rchin

Registration Card that came with your range. Before sending in this

card, please write these numbers

here:

If you received a damaged range...

hnild_r'_ that gold you the range

Save time and money.

Before vou teariest

...... _d v'31

service... Check the Problem Solver on

page 26. It lists causes of minor operating problems that you can correct yourself.

Model Number

Serial Number

[ Ire. the, ge nurnhexg in any

......................... d

correspondence or service calls concerning your range.

Page 3

Read aRinstructions befbre using this appliance.

When using electrical appliances, basic safbty precautions should

be fol!owed, including the following:

Use this appliance only for its

intended use as described in this manual.

properly instMled and grounded

by a qualified technician in

accordance with the provided installation instructions.

* Dofft attempt to repair

or replace anv_ _-nartof your range unless it is specifically

recommended in this book. All other servicing should be referred

to a qualified technician.

* Before perforrr_g any

service, D_CONNECT

RANGE POWER SL_PLY AT THE HOUSEHOLD

DL_J'NIB U'I]ON FANEL

BY REMOV_G THE FUSE

k_l_ O_a/llLrlll_k.l IJl_lP lrll_

CIRCUIT BREAKER.

WARNING-n

remit. To

prevent

accidental tipping of the

range, attach it to the wall

v_ nuw uy installing the

ANTI-T_P bracket supplied. To check if the bracket is installed

and engaged properly, remove the drawer and inspec_ the rear leveling

leg. Make sure it fits securely

into the slot in the bracket.

if you pult the range out from the walt for any reason, make sure

the rear leg is returned to its

positio_ in the bracket when you p_:sh th_ rar_ge back.

®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.

Don't allow anyone to club,

stand or hang on the door, drawer or range top. They

could damage the range and even up !_ over, causing severe

personal injury.

* CAUTION: ITEMS OF _ST TO CHILDREN

_t'iUULD NUI _ _'I_NVSIO

IN CABINETS ABOVE A

BACKSPLASH OF A R_&NGE_--CNILDR EN

CLIMBING ON THE RANGE TO REACH ITEMS

COULD BE SERIOUSLY

INJUm_D.

* Never wear loose-fitting or hanMng garments while using

the appliance. Flammable material could be ignited if

brought in contact with hot heating elements and may cause

....... L ......

sever_ ollrlls.

* 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 hn|kv cloth.

........... J .......

®Never use your appliance tbr warming or heating the room.

* Storage in or on appRance--

Fiam_bie materials should not be stored in an oven or near surface units.

Keep hood and grease filters

c_ean to maintain good venting and to avoid grease fires.

* Do not let cooking grease

or other flammable materials

accumuhte in or near the range.

o Do not use water on grease

fires. Never pick up a flaming

pan. Smother flaming pan on snrface unit by covering pan

completely with wel!-fitting lid,

cookie sheet or fiat tray.

Fiami_g grease outside a pan

can be put out by covering Mth

multi-purpose dry chemical or foa__ type fire extin_sher.

* Do not touch heating

oven. These surfaces may be hot

enongh to bllrn even though thev

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

_UlIIGI_IIt Lllllt_ Iur GUUIIIIg_ IUNL.

Potentially hot surfaces include

the cook-top and areas facing the cooktop, oven vent opening and

crevices around the oven door. Remember: The inside surface

of the oven may be hot when the door is opened.

®When cooNng 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 present in the meat, it will be

killed and the meat wiii be safe to eat.

(combmedn,:xtpage)_!

Page 4

xMP©RTANT SAFETY INSTRUCTgONS (continued)

Oven

Stand away from range when

opening oven doon Hot air or steam which escapes can cause

burns to hands, face and/or

eyes.

* Don't heat unopened food

containers in the oven. Pressure could buiM up and the container

could burst, causing an injury.

* Keep oven vent duct

unobstructed.

* Keep oven free from grease

buildup.

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

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

heating units in the oven.

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

precaution against burns from

touching hot surfaces of the door or oven walls.

When using cooking or

roasting bags in oven, follow

the manufacturer's directions.

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

can catch fire.

Se_f-Cileaning Oven * Do not clean door gasket.

The door gasket is essential for a good seat. Care should be taken

not to rub, damage or move the gasket.

* Do not use oven cleaners. No

commercial oven cleaner or oven liner protective coating of any

kind should be used in or around any part of the oven.

_,Ctean only parts listed in this Use a_d Care Book.

Surface Cooking UniN

Use proper pan size--This

appliance is equipped with one or more surface units of different

size. Select cookware having flat oouoms mrge to cvwt

the surface unit heating element.

Thg* n¢_ nfllnrt_,r¢iT_cl ennkwara

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 units

unattended at Ngh heat sett_s. Boiiover causes smoking and

greasy spillovers that may catch

UII lUg.

Be sure drip pans and vent

in place. Their absence during

r,.,_rdrlncr c,n_ld clnrn_c_o r_noe

parts and wiring.

llne 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. * On!y certain types of glass,

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

others may break because Ofthe

sudden change in temperature. (See section on "Surface

Cooking" for suggestions.)

To m_nimi_e the possibility of

burns, ignition of flammable

materials, and spillage, the handle of a container should be turned toward the center of tke

range without extending over nearby surface units.

o Always turn surface unit to

_ hw_rw rwm_vh_

cookware.

_Ilt) ugll

* Keep an eye on foods being

HIGH heats.

* TOavoid the possibility

of a burn or electric shock,

controls for all surface units

_r_ _* _ no,_tlon a_d all

......... Jr- .................

coils are cool before attempting to remove the unit.

Don't hnmerse or soak

rem_vahle snrfaee unRs. Don't put them in a dishwasher. Do

not self-dean the surface units in the oven.

* When flaming foods curler

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

the flame.

* Fonds for frvim, 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 IRfle fat for effective

shallow or deep-fat frying. Filling the pan too full of fat can

cause spillovers when food is added.

* If a combination of oils or fats will be used in frying, stir

together before heating, or as fats melt slowly.

®Always heat fat slowly, and

watch as it heats.

* Use deep fat thermometer

whenever pos_ble to prevent overheating fiatbeyond the

smoking point.

AXTII_ r___ _

NSTRUCTIONS

o _ore selfocieaning t_m oven, rer_ove br_i_er pan and other

Page 5

_(bur range, like many other household items, is heavy and

such as cushionedvinylor

carpeting. When moving the range

on this type of flooring, use care,

and it is recommended that these

be followed.

Th_ ,,-_no,,_ ch_uld h_ _nct_lIorl _n

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

floor covering ends at the front of

the range, the area that the range

plywood to the same level or higher than the floor covering. This will

allow the range to be moved for cleaning or servicing.

Leve ng the

i_tllrll_ll2_ %00Nlng

Use cookware of medium weight

aluminum, with tight-fitting covers, and flat bottoms which completely

surface unit.

-- _ 1 _ _1 ........ , _'I.I ........ _,| ....

o LOOK iresn vege[aoies with a

minimum amount of water in a covered pan.

Watch foods when bringing them

¢_ir.ldxr t_ o,-wdrln_r t_rnn_r_t_r_ _t

high heal When food reaches cooking temperature, reduce heat immediately to lowest setting that

will keep it cooking. * Use residual heat with surface

cooking whenever possible, For example, when cooking eggs in the

shel!, bring water and egg s to boil, then turn to OFF nosition and cover

...... r ........ _ lr - ....

with lid to complete the cooking.

* Preheat oven only when

necessary. Most foods will cook

satisfactorily without preheating.

Tf.zr_, gnA nrt_ha_oflnr_ ic noooec_r;t

watch the indicator light, and put food in oven promptly after the

light goes out. * Always turn oven OFF before

removing food.

Fh_rincr hnkinct nvnid fr_ou_nt

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

opened. ®Be sure to wipe up excess

spillage before starting the self- cleaning operation.

* Cook complete oven meals instead of just one food item.

Potatoes, Other vegetables, and some desserts will cook together

Leveling screws are located on

each comer of the base of the

range. Remove the bottom drawer

an uneven floor with the use of a nutdriver.

To remove drawer, pull drawer out all the we% tilt up the front

and take it ont. 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.

One of the rear leveling screws will engage the ANTI-TIP bracket

(allow for some side to side a_ustment). Allow a minimum clearance of 1/8" between the range

mad the leveling screw that is to be installed into the ANTI-TIP bracket.

HIGH--to start cooking (if tim e

nllr_w_ do nnt n_e I-TTC_T-The_t to

start).

MEDIUM H! quick brow_nj_ngo MEDIUM--slow frying.

quantities, simmer--double boiler

heat, finish cooking, and special

for small quantities.

WARM--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.

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

de_rert_ tn warm oven_ nrin_

residual heat to warm them.

Page 6

_atures o[ _our KaHge

Model JBP22K

Mode! .H_P24GK

Mode! JBP26K, _P26GK

Page 7

Feature Index

1 Model and Serial Numbers

Explained

I on page

Model

JBP22K

Model

JBP22GK

Model

_P23K

Model

JBP24GK

Models

JBP26K

,_P26GK

2 Surface Unit Controls

3 "ON" Indicator Light/Lights

for Surface Units

4 Oven Set Contro!

L)V_II l_lllp LOllt[_dA

6 Oven Cycling Light 7 Automatic Oven Timer,

Clock and Minute Timer

8 Door Latch (Use for Self-Clean only.)

9 Door Locked Light

11"1 C'lv@n ('_lonnincr I i_ht

11 Plug-In Calrod ® Surface Unit

under unit.)

Tilt-Lock Calrod ® Surface Unit (May be raised but not removed

Chrome-Plated Trim Rings and Porcelain Drip Pans

Chrome-Plated Trim Rings and

Aluminum Drip Pans

!5 Oven Vent Duct (Located under

right rear surface unit.)

20 20

3 6-in.

1 8-in.

3 6-in.

I O-111,

2 6-in.

/_ O-111.

2 6-in.

•_ O-Ill •

£u %J vt.,_ll £1tlt_,._£1tv,t .I-t£_llL _,_.vt£Lt_ t.tll

automatically when door is opened.)

Oven Light Switch

Broi! Unit

1171

.L'_

for wiping oven floor.)

Oven Shelves

Oven Shelf Supports (Letters A, B, C and

D indicate cooNng positions for shelves as recommended on cooking guides.)

Broiler Pan and Pack

"30

Z;D

/_lltl-I I_/ Dlttt_Ik_L

o_ ,3

Small

(See Installation Instructions)

24 Storage Drawer 125 [ * ® ® @ @

Page 8

Surface Cooking

See Surface Cooking Guide on pages 10 and 11.

Surface Cooking with

Infinite Heat Controls

Your surface units and comro!s are designed to give you an infinite

choice of heat settings for surface unit cooking.

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

lowest setting is between the words WM and OFF. In a quiet kitchen

you may hear slight "clicking"

sounds during cooking, indicating

heat ........ '.... _ °-- '--: -

settings selccteu me uc_ng

maintained.

always shows a quicker change than switching to lower settings.

How to Set the Controls

Step i: Grasp control knob and push in.

Step 2: Turn either clockwise or

counterclockwise to desired heat

setting.

Cooking Guide for Using Heats

IVIED

MED

LOW

NOTE:

1. At HI, MED HI, never leave

food unattended. Boilovers cause

smoking; greasy spillovers may

catch fire.

2. At WM, LOW, melt chocolate, butter on small unit.

Quick start for cooking; bring water to boil.

Fast fry., pan broil; maintain Ihst boil on large amount of

food. Saute and brown; maintain

slow boil on large amount oI mOO.

Cook after starting at

]tl&_ q_L/_l_ VVILII Jt_Ll_t_,_ VV._L_L

in covered pan.

v¥£v_

serving temperature of most foods.

Control must be pushed in to set

only from OFF position. When

control is any position other than

OFF_ it may be rotated without

pushing in.

Be sure you turn control to OFF

when you finish cooking. An

i,_Aio_t,-,v llrrht _t_ll crlnut x_1h,_rl

ANY heat on any surface unit is on.

Page 9

Questions & Answers

iQ. May I can foods and preserves

_ mw _ilw, fo.-_ Hrdf9

A. Yes, but only use cookware

de_ivnecl fnr cRnnin_ nurnoge_

Check the manufacturer's

instructions and recipes for

preserving foods. Be sure canner is flat-bottomed and fits over the

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

on any surface units? 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

Q. Why am I not getth_g the heat

fleeQ Iroln my um_s even mougn

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

surtace connecuon.

Q. Why does my cookware tilt

A. Because the surface unit is not fl,_. 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

the finish may smoke, crack, pop, or burn depending on the pot or

pan. Also, a too high heat for long periods, and small amounts of dry food, may dan_age the finish.

Canning should be done on

surface units only.

In surface cooking, the use of pots extending more than 1-inch beyond

edge of surface unit's trim ring is

not recommended. However, when

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 unit.

HOWEVER, DO NOT USE

T AT_tt_]_ T'_TAM_T'_'D (_ANTNTT_Dq

OR OTHER LARGE DIAMETER

POTS FOR FRYING OR BOILING

FOODS OTHER THAN WATER. Most syrup or sauce mixtures--

m_u a_ typ_ ui _uym_;-- _uur. ,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 vonr

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.

NIGHT

V_flONG

2___2

3. When canning, use recipes and procedures from reputable sources.

Reliable recipes and procedures are available from the manufacturer of

vn))r eannor" manufaetnrer_ of

j .......... _ .................

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.

operated on low power (voltage),

canning may take longer than expected, even though directions have been carefully followed. The

plU(d_bb tllll_ Will LI_ _l!Ol't_lI_(l oy ;

(1) using a pressure canner, and

(2) starting with HOT tap water for fastest heating of large quantities

of water.

Page 10

_UI'E_ _UUKaI_ _JUIU_

Cookware Tips

",_ra_rlna '_ [_na hoirlln_ r,r_t-_€_ _n

cookware. Aluminum cookware conducts heat thster than other

metals. Cast iron and coated cast iron cookware is slow to absorb

heat, but generally cooks evenly at LOW or MED settings. Steel pans

may cook unevenly if not combined with other metals.

Food Cookware ,,. to,Start Conking Cookin g ......... Comments .................

Cereal

Cornmeal, grits, Covered HI. In covered pan bring LOW or WM, then add cereal. Cereals bubble and expand as

Cocoa Uncovered HL Stir together water or MED, to cook I or 2 minutes Mi k boils over rapidly, Watch as

Coff_

Eggs

Cooked in shell

Fried sunny-side-up

Fried over easy

Poached

Saucepan milk, cocoa ingredients, to completely blend ingredients, boiling point approaches.

ii _ _'*_"_"_'iii_ii"ll" Y.... i ...........

Pe_o!ator H!. At f!_t perk, switch LOW to maintain gentle bat Percolate S to tOmlnute_ for

Covered Saucepan

Covered Skillet

Uncovered

O_lllet

Covered Skillet

energy, pans should be fiat on the bottom, have straight sides and tight

fitting lids. Match the size of the

porcelain, and discoloration

ranging from blue to dark gray on

chrome trim rings. saucepan to the size of the surface unit. A pan that extends more than

an inch beyond the edge of the trim ring traps heat which causes

Directions and Setting Setting to Complete

cereal, to package directions, saucepan to prevent boilover.

heat to LOW. steady perk. 8 cups, less for fewer cups.

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.

minutes for soft cooked;

I ow. tsoo_ only 3 to 4

15 minutes for hard cooked.

until whites are just set, about Continue cooking at MED HI

3 to 5 more minutes. LOW, then add eggs. When

carefully turn over to cook other side.

LOW. Carefully add eggs. Cook uncovered about 5

If you do not cover skillet, baste

eggs with fat to cook tops evenly.

Remove cooked eggs with slotted spoon or pancake turner,

Scrambled or omelets

_¥ui_s

Meats, Poultry Braised: Pot roasts of

beef_ lamb or veal; pork steaks and chops

Pan-fried: Tender chops; thin steaks up

to 3!4-inch; minute

franks and sausage; thin fish fillets

Uncovered SkSl!et

Covered Saucepan

Covered Skillet

Uncovered Skillet

HI. Heat butter until light

oold_.n in e(_Inr

Hi, in covered pan bring

fruit and water to boil.

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

other liqukt.

HI. Preheat skillet, then grease lightly.

MED. Add egg mixture.

minutes at MED HI.

t_nok. _tlrrin_ to desired doneness,

..... • ........ o .........

LUW. _t_r occasionally and

check for sticking.

LOW. Simmer until fork

tender.

MED HI or MED. Brown and

cook to desired doneness,

turning over as needed.

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

in half. Fresn rrum use 1_€to ltz 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 cooking time.

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.

Timinrp Rtaak_ 1 to 9.i_,h_" ! to

2 hours, Beef Stew: 2 to 3 hours. Pot Roast: 2/2 to 4 hours.

Pan frying is best for thin steaks and chops, If rare is desired, pre-

heat skillet before adding meat.

Page 11

. Deep Fat Frying. Do not overfill ettle with fat that may spill over

wl!_ll _LIUIIIg IUUU, _lO_ty IOOUi:i

bubble vigorously. Watch foods frying at HIGH temperatures and keep range and hood clean from

accumulated grease.

RIGHT

UV t" I't I'" II

Food

Fried Chicken

Pan fried bacon

Sauteed: Less tender thin steaks (chuck, round, etc.); liver;

thick or whole fish Simmered or stewed

meat; chicken; corned beef; smoked pork; stewing beef; tongue;

etc.

Melting chocolate,

butter, marshmallows

l_llcak_ or

French toast

Pasta

Noodles or spaghetti

Pressure Cooking HI. Heat until first jiggle is MED HI for foods cooking Cooker should jiggle 2 to 3 times

Puddings, Sauces, HI. Bring just to boil. LOW. To finish cooking. Stir frequently to prevent

Candies, Frostings sticking. Vegetables

Fresh

Frozen

Cookware

Covered

O_,ll I_ t,

Uncovered Skillet

Covered

Skillet

Covered Dutch Oven,

Kettle or Large

Saucepan Small

Uncovered

oaucepan.

Use small surface unit

Skillet or Griddle

Covered

Large Kettle or Pot

Pressore

Cooker or

Canner

Uncovered Saucepan

Covered Saucepan

Sauteed: Onions; green peppers;

mushrooms; celery; etc. _i_'e _nd Grits

Uncovered

Skillet

Covered Saucepan

Directions and Setting to Start Cooking

HI. Melt fat. Switch to MED

Ill tU t;tUWli _dtl_t_lt,

IlL In COIU sKnlet, 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.

W/vLAllow 10to15minutesto melt through. Stir tosmooth.

MED HI. Heat skillet 8 to 10 minutes. Grease lightly.

HI. Incovered kettle, bring sal_ _ater to a boil, uncuve_

and add pasta slowly so boiling does not stop.

heard. 10 minutes or less. MED for per minute.

HI. Measure 1/2 to I 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 saltedwater toa boil.

Setting to Complete Cooking

LOW. Cover skillet and

Uncover last E_wminutes.

I'VL._L I Ill, LOOK, [Urlllng

over as needed.

LOW. Cover and cook until tender.

LOW. Cook until fork tender. (Water should

slowly boil). For very large loads, medium heat may be needed.

Cook 2 _o3 minutes per side.

MED HI. Cook uncovered

amounts, HI may be needed to Keep water at

roln[lg DOll KfirougnOLU.

entire cooking time.

foods over 10 minutes.

MED. Cook I pound 10

to 30 or more minutes,

depending on tenderness of vegetable.

LOW.Cook according to time onpackage.

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

WM. Cover and cook according to time.

Comments

For crisp dry chicken, cover only

_Gt_v _x_it_h_n_r tn I telW fnr lfl

minutes. Uncover and cook, turning occasionally 10 to 20 minutes.

is to start and cook at MED.

Meat may be breaded or marinated in sauce before frying.

Add salt or other seasoning before cookingif 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

in size when cooked.

Uncovered pan requires more

i water and time.

longer

Breakupor stiras needed while cooking.

Turn over or stir vegetable as necessary for even browning.

Triple in volume after cooking. Time at WM. Rice: i cup rice and

2 cups water--25 minutes. Grits:

I cup grits and 4 cups watct_

40 minutes.

Page 12

Automatic Timer and Clock

The Automatic Timer and Clock on your range are n_lplUl u_vl_:_b mat

serve several purposes.

To Set Clock

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

hands to the correct time. (The Minute Timer pointer will move

pointer to OFE)

To Set Minute Timer

The Minute Timer has been combined with the Range Clock. Use it to time a!! your precise cooking operations. You'll

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

number ofminutesyouwishtotime. (Minutesaremarked, up to60,in

the center ring on theClock.) At the end of the set time, a buzzer sounds

to tell you time is up. Turn ........

without pushing in, until pointer reaches OFF and buzzer stops.

KnOO_

fme Bake Uses

L-IJkULUI!_ lffl::U+l_ 111111lllt1_1

Usin_g Aut_omaticTimer, you can TIME BAKE wltla the oven starting

immediately and turning off at the Stop

START (some models say S_RT) and STOP dials to automatically start

and stop oven at a later time of day. It takes the worry out of not being

Setting the dials for TIME BAKE

_l___'l_n Ilco_

Automatic Timer

The self-cleaning function on your

range uses the Automatic Timer to

€_t th_ lon_th nf time needed to

clean whether you wish to clean immediately or delay the cleaning

until low energy times such as during the night. See page 20.

Questions and Answers

Q. How can I use my Minute

Timer to make my surface

A. Your Minute Timer will help

tlrn_ tntnl r.nolrlno which includes

time to boil food and change temperatures. Do not judge cooing

time by visible steam only. 14oo6

wilt cook in covered containers

_V_II LIIUU_II y'Ju r_g_,ll I. o'*'_' u_a]

steam.

correct time of day when I w_sh to use the Automatic Timer for

baking? A, Yes, if you wish to set the

DELAY START or STOP 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 STAR_I

*rid R'lY_p dinl_'_ are n_ed with

TIME BAKE function only.

I'm Time Cooking in the oven?

A kT_ 'rho g'_ln,-I_ o_nnnt _ ehnncrod

during any program that uses the

oven timer. You must either stop those programs or wait until they

are finished before changing time.

Page 13

Using Your Oven

Before Using YourOven

!. Look at the controls. Be sure

you understand how to set them

_I'J[./_,IJ.cY. 1%%,0A.,_ %'v*..,l _,1x%, _tll_._*..,_,l*Jxlo

for the Automatic Oven Timer so you understand its use with the

controls.

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

removing and replacing them properly, to give sure, sturdy

support.

3. Read over information and tips that follow.

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

with your range.

Oven Controls

PREHEATING the oven, even to

h;ah t_,mnarntnro _ttincr¢ ;c cno_dxt

--rarely more than about 10 minutes. Preheat the oven only when

necessary. Most foods will cook satisfactorily without preheating.

keep an eye on the indicator light

and put food in the oven promptly after the 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 Coining completely

from the oven, and (b) will not tilt

ixzhon romn_,llno" fnnc'l frc_m or

placingfoodon them, To remove shelffrom t..h_own, !Lft

up rear of shelf, pull forward with stop-locks (curved extension under

shelf) along top of shelf supports. Be certain that shelf is cool before

Oven Light

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.) Switch is located on front of door.

m_llmlll ilm_llll

The controls for the oven are marked OVEN SET and OVEN

TEMR The OVEN SET control has

BROIL, CLEAN and OFE When you turn the knob to the desired setting, the proper heating units are

then activated for that operation. The OVEN TEMP control maintains

the temperature you set, from WARM (150°F.) to BROIL (550°F.)

_nrt M_n _t ('I _ANI (RRl'!°17 "l

Oven Cycling Light

The Oven Cycling Light glows

temperature, then goes off and on with the oven unit(s) during cooking.

Toreplace shelf in oven,insert

shelf with gtcm-lcmk_ r_gt_n_r on

............... 11_ ............. ID _u

shelf supports. Push shelf toward

rear of oven; it wil! fall into place. When shelf is in proper position,

stop-locks on shelf will run under

olaal4 r o,_nr.,.t" ts_han ohal¢ io n.llaA

forward.

Shelf Positions

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

Shelf positions for cooking food

are suggested on Baking, Roasting and Broiling pages.

Page 14

Bakinz

!6' II_II UUOKIII_ _1 IUUU lt,_l HIG lll_,t

given on recipes as a guide. Oven thermostats, over a period of years,

may "drift" from the factory setting and differences in timing between

rill UIU dll£1 _ IIGW UV_II UI .9 IU IV

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.

1_€_ ta _l_t Vanr R_no_

Step 1: Place food in oven, being

certain to ...........

_eave annul i mcn of

oven for good circulation of heat. Close oven door. During baking,

avoid frequent door openings to prevent undesirable results.

1.11_11. yUU bl_t. l_htllll])l_b 131 lll,lllll,AllOD._

Rtart (nvon tnrn_ nn now _nd VI311

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 preset

How to Set Immediate

NOTE: Before beginning, make

sure the hands of the range clock

show the correct time of day. Immediate Start is simply setting

off at a latar tima a.tnmztleMlv.

Remember, foods continue cooking after controls are off.

Step 1: To set Stop Time, push in

lrnnh nn qTCIP dim and tnrn nnlntar

to time you want oven to turn off;

for example 6:00. The DELAY

START dial should be at the same

position as the time of day on dock.

Step i: To set start time, push in knob on DELAY START dia! (some models

may _nv RTART'I and tnrn n_inter

to time you want oven to turn on, for example 3:30.

knob on STOP 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. NOI'E: Time on S'IOP dial must

be later than time shown on range

UIU_IIU ,I.,_'.t2_l.w/_kJL 01,f'KJL%.& _1(_1,

_[ep

KIIUU LUIH]['II UV 12,1N _E_ l

BAKE and OVEN TEMP knob to temperature on recipe or in 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

The automatic oven timer controls

are designed to turn the oven on or

off automatically at specific times

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 turn the oven on and

off automatically at a later time than the present time of day.

TIME BAKE. Turn OVEN TEMP

knob to 250°E 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. When cooking is

onmnl_t_rl h,rn (-TV_ q_C_ _0

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.

Page 15

1. Aluminum pans conduct heat

quickly. For most conventional

results because they help prevent overbrowning. For best browning

results, we recommend dull bottom surfaces for cake pans and pie plates.

2. Dark or non-shiny finishes and glass cookware generally absorb

l.,_oe ,_,hl,-.h r,ooxz r,_,m,H" ";taArw or;_

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

browning of some foods can he

achieved by preheating cast iron

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

_xzhir'h ondk Innoor than "41"1'to ._0

minutes. For food with short cooking times, preheating gives

best appearance and crispness.

4. Open the oven door to check food as little as possible to prevent

uneven heating and to save energy.

Food Bread

Biscuits Qh-in. thick)

Coffee cake

Corn bread ormuffins Gingerbread

Muffins Popovers

Quick loaf bread Yeast bread (2 loaves)

Plain rolls

Cakes (without shortening)

Angel tooa

Jelly roll

Sponge

Cakes

Bundt cakes

Cupcakes

Fruit cakes

Layer, chocolate

Loaf

Brownies

Drop

Refrigerator Rolled or sliced

Fruits,

Other Desserts

Baked apples Custard

Puddings, Rice and Custard

Pies

Frozen

Meringue

One crust Glass or Satin-finish Metal A, B 4000-425 ° 40-60 Two crust Glass or Satin-finish Metal B 400°-425 ° 40-60

Pa.stry shell Glass or Satin-finish Metal B 450 ° 12-15 Misce!laneous I ]

Baked potatoes oct o, B, C --,,,,, Scal!oped dishes Glass or Metal Pan A, B, C 325%375 ° 30-60 or size. Souffles Glass B 300°-350 _ 30-75

Container Position

Shiny Cookie Sheet

Shiny Metal Pan with satin-finish bottom

Cast Iron or Glass Shiny Metal Pan with

satin-finish bottom Shiny Metal Muffin Pans

Deep Glass or Cast Iron Cups Metal orGlass Loaf Pans

Metal orGlass Loaf Pans

Shiny Oblong or Muffin Pans

Alummnm iuoe tan

Metal Jelly Roll Pan

Metal or Ceramic Pan

Shiny Metal Muffin Pans Metal or Glass Loaf or

Tube Pan

_hin_ M_tM P_n with

..... .j ..............

satin+finish bottom Shiny Metal Pan with

satin-finish bottom Metal or Glass Loaf Pans

Mdml orGlagg Pang Cookie Sheet

Cookie Sheet Cookie Sheet

Glass or Metal Pan Glass Custard Cups or Casserole

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

Casserole

Foil Pan on Cookie Sheet

Sheff

B, €

B,A

A,B

A;B

A,B B,A

A,B

B,C

_,c

B, C

B,C

I A,B,C

r_ h

B B

B ¸

A B

Oven

Temperature

4000-475 °

350o-4000

400%450 °

350 °

4000.425 °

375°

350°-375 °

_ID --tTd.D-

375°-425 ° 350°-_5 °

375°-400 °

3250-350 °

325o-350°

350°-375°

275o.300 °

350°-375 °

350 °

3250-350 ° 350o-400 ° 400o425 °

375%400 °

350°-400 °

3000-350 °

325 °

400°-425 °

T_me_

Minutes

15-20

20-30

2040 45-55

20-30 45-60

45-60

10-25

20-30

10-15

45-60

45-65 20-25

2-4 hrs.

20-35

25-30

40-60

25-35

6-2

30-60 30-60

50-90

45-70

I_ qq

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°E for 25 minutes,

then at 350+E for 10to 15 minutes.

browning. For thin rolls; Shelf B may be used.

I_nr thin rnll_ _h_lf R may h_.Ilged.

Line pan with waxed paper.

Paper liners produce more moist

Use 300°E and Shelf B for small or individual cakes.

Bar cookies from mix use same time. Use Shelf C and increase temp.

25°E to 50°E for more browning.

Reduce temp, to 300°E for large

with custard base 80 to 90 minutes.

Large pies use 400_F. and increase

time.

400°E for 8 to 10 minutes.

Custard fillings require lower temperature, longer time.

Page 16

Roastingiscookingbydryheat. Tendermeatorpoultrycanbe

Roastingtemperatures,which shouldbelowandsteady,keep

spatteringtoaminimum.When roasting,it isnotnecessaryto

sear,oaste,coverorauuwater toyourmeat.

procedureusedformeats.Therefore, ovencontrolsaresettoBAKEor

TIMEBAKE.(Youmayheara slightclickingsound,indicating

.t • 1 • ........

me oven as working property.) Roasting is easy;just follow these ster)s:

Step 1: Check weight of meat, and

IJIO_A,.-_, la, L _*IU_., LIIJ , Llll JL_IhCl_._LIIII _ ll_[_,,,.k%.

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

Wlldl IrUltS_ COOKIIIg IleaVlly culeu

meats, or for basting food during cooking. Avoid spilling these

materials on oven liner or door.

A or B position. No preheating is necessary.

r-"

_tep ¢4:MOSt meats connnue to cook slightly while standing, after

he;no removed from the oven

Standing time recommended for

roasts is 10 to 20 minutes to allow roast to firm up and make it easier

to carve. Internal temperature will

for temperature rise, if desired, remove roast from oven at 5° to 10LF.

less than temperature on guide. NOTE: You may wish to use TIME

BAKE, as described on page 14, to turn oven on and off automatically.

Remember that t0od will continue to cook in the hot oven and therefore

_hnnlA h_ r,_'mnxz,_rl ,txzh,_n th_ rloe;r_.rt

internal temperature has been reached.

For Frozen Roasts

Frozen roasts of beef, pork,

lamb, etc., can be started without

thawing, but allow 10 to 25 minutes 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 packer's label.

Questions and Answers

Qo_s it necessary to check for doneness with a meat thermometer?

A. Checking the finished internal

temperature at the completion of

cooking time is recommended. Temperatures are shown in Roasting

Guide on opposite page. For roasts

over 8 pounds, cooked at 300°E

with reduced time, check with

thermometer at half-hour intervals

after half the time has passed.

Qo 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

Q. Do I need to preheat my

OYell euI211 Llll[le 1 gOOl_ _11rO_ll_,

or poultry?

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.

Step 3: Turn OVEN SET to BAKE

and OVEN TEMP to 325°F. Small poultry may be cooked at 375°F.

F_r hPCt hr_x;n_n_

Page 17

Koasung ulae

Roasting

i"USIUOII OV_I1 S[I_II lit B Lot

small-size roasts (3 to 7 lbs.) and

at A for larger roasts.

2. Place meat fat-side up, or poultry

hron_t_elclo nr_ _n hmilor nnn rw

other shallow pan with trivet. Do not cover. Do not stuffpoultry until

just before roasting. Use meat

thermometer for more accurate

thermometer in stuffing.)

a. t_emove mt anu unppmgs as necessary. Baste as desired.

4. Standing time recommended for roasts is 10to 20 minutes to allow roast

t_ Grrn nn _nd rn_k-_ it o_ci_r t,a

carve. Internal temperature will rise about 5° to 10°E; to compensate for

temperature rise, if desired, remove roast from oven at 5° to 10°F. less

5. Frozen roasts can be conventionally roasted by adding

10 to 25 minutes per pound more

time than given in guide for

refrigerated masts. (10 minutes

per pound for roasts under 5 pounds.)

Defrost poultry before roasting.

Type

lvlea[

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 shoulder*

Ham, precooked

Ham, raw

*For boneless rolled roasts over 6-inches thick

Poultry Chicken or Duck

Chicken pieces

Turkey

Oven

Temperature

325 °

325 ° 325 ° 325 °

325 °

add 5 to 10minutes per pound to times given above.

325 ° Well Done: 35-40

3750 [ Well Done: [ 3540

325 ° Well Done: 20-25

t 1 I

Doneness Temperature °F

Rare: 24-30 18-22 Medium: 30-35 22-25

WellDone: ] 35-45 28-33

Rare: I 21-25 20-23

Medium: 25-30 24-28 Well Done: I 30-35 28-33

Well Done: I 35-45 30-40 Well Done: 35-45 30-40

To Warm:

Well Done: [ 20-30 17-20

in Minutes per Pound

i Approximate Roasting Time,

_ ZO _-IO$.

10minutes per pound (any weight)Under 10-1bs. 10 to 15-1bs.

] 3 to 5-1bs.

10 to 15-1bs.

Internal

0 m a-ins.

130°.140 °

150°-160 ° i70°-i85 °

130°-140 ° 150°-160 °

170°-185 ° 170°-180 °

!70°-!80 ° 125°-130 °

170 °

Over5-1bs.

30-35 185°-190 °

Overlg-lbs. In thigh:

15-20 185°-190 °

185°-190 °

[

)

(

Page 18

Broiling

Broiling is cooking lbod 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

UUrull _IUUUL X._ _.[J¢ll L. 11 ut_l_k,u_ L(-_

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

Step 2: Place meat on broiler rack in broiler r)an which comes with

......... 17 .......

range. Always use rack so fat drips into broiler pan; otherwise juices

may become hot enough to catch fire. Step 3: Position shelf on recommended

shelf position as suggested in Broiling Guide on opposite page. Most

OIUIUlIg 1_ UUII_ Oil % pU_IUUII_ OUt

if your range is connected to 208 volts, you may wish to use higher

position.

Step 4: Leave door ajar a few inches (except when broiling chicken).

yetIne ooor stays open oy

the proper temperature is maintained in the oven.

Step 5: Turn both OVEN SET and OVEN TEMP knobs to BROIL.

Preheating units is not necessary.

I I

I //(1111

k3lL_ D rdl; IUIIt IOOU Ullly Ulll,_ UUlIII_

cooking. Time foods for first side per Broiling Guide.

Turn food, then use times given for

second side as a guide to preferred

doneness. (Where two thicknesses and times are given together, use

ilrs[ times given ior mmnest louta.) Step 7: Turn OVEN SET knob

to OFE Serve food immediately, and leave pan outside oven to cool

Use of Aluminum Foi!

/ ,V---q

1. If desired, broiler pan may be lined with foil and broiler rack may be covered with foil tbr broiling.

FOIL THOROUGHLY TO BROILER RACK, AND SLIT

FOIL TO CONFORM WITH SLITS IN RACK. Broiler rack is

designed to minimize smoking and

_n_ri-,_rinr_ anrl t_ Ir_t_rs rlr;nnlncr¢

cool during broiling. Stopping fat and meat juices from draining to

the broiler pan prevents rack from serving its purpose, and juices may

2. DO NOT place a sheet of

aluminum foil on shelf. To do so may result in improperly cooked

_hnd_ dnrnnc_tonven f'inigh and

increase in heat on outside surfaces

of"the oven.

Questions & Answers

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

A. Chicken is the only food

recommended for closed-door

hrnilln_r Thig i_ he,_m_e chicken ig

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

_OOKS, tll_jul'sc:s laiJ XIILU ill(5 l)illl_

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

u_ith _ fnrk nl_n _lln_y_ i_i_ tn

escape. Whenbroilingpoultry

or fish, brush each side often

with butter. Q. Why are my meats not turning

out as brown as they should? A. In some areas, the power

(voltage) to the range may be low.

In these cases, preheat the broil

HDI[ Jor 113 IIllllilt_S I)_lOl_ pli:lGlll_

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

OHly Oll_ UUllII_ UIUilIII_.

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

A. No. The broiler rack is designed to reflect broiler heat, thus keeping the surface cool enough to prevent

meat sticking tothe surface. However, spraying the broiler rack lightly with

a vegetable cooking spray before cooking will make cleanup easier.

Page 19

Broiling Guide

Broiling

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

designed to minimize smoking and

spattering by trapping juices in the

2. Oven door should be ajar for all

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

the meat. Use tongs to turn meat

_.r to nr_v_.nt ni_rt_in_m_t _nd

losing juices.

4. If desired_ marinate meat_ or

chicken before broiling. Or brush with barbecue sauce last 5 to 10

minutes only.

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

sides, which could soil oven with

fat drinninp

...... 17 It" -'-I_"

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

foods, or to increase browning,

t_rph_t ifAP¢(rPA

7. Frozen Steaks can be

eanvantianM|v broiled hv

................ d ........ d

positioning the oven shelf at next lowest shelf position and increasing

cooking time given in this guide

ltA times per side.

8. if your oven is connected to

208 volts, rare steaks may be broiled

hv nrahaatino hrnll hantar and

positioning the oven shelf one position higher.

Food

Bacon

Ground Beef Mb. (4 patties) Space evenly. Well Done tAto ¾-in, thick C 7 4-5 Up to 8 patties take about same time.

Beef Steaks

Rare Medium WelI Done

Rare Medium Well Done

n",L*'--I.---- I ._.L _t_ I

_mcac. t wuo_e A 35

Bakery Products

Bread (Toast) or 2 to 4 slices C l IA-2 I/j ,qnne__vanlv Place F.no!i_h ranffln_

........ r ......... .' ......... 1_...............

Toaster Pastries 1 pkg. (2) cut-side-up and brush with butter, if English Muffins 2 (split) C 3-4 desired.

Quantity and/or Thickness

V2-1b.(about 8

l-inch thick

(i to iV2-ibs.)

1½-in. thick

(2 to 2½-tbs.)

(2 to 2Vz-lbs.), split lengthwise

Shelf

Position

C 3½

C C

First Side

_me, Minutes

3½

9 t3

Second Side

Time, Minutes Comments

Arrange in single layer.

7-8

14-!6

20-25

IO'13

Steaks less than 1 inch cook through

before browning. Pan frying is

recommended. Slash fat.

xeauce ames anout _ to lOrmnutes per side for cut-up chicken, Brush each side

with melted butter. Broil with skin

UOWll lll_t 1_11_ OlOll WILII UOO[ t;IU_it_LI.

Ix_bster Tails 2-4 B 13-16 Do not Cat through back of shell. Spread

(6 to 8-oz. each) turn over. open. Brush with melted butter

Fish l-lb. fillets ;Ato C 5 5 Handle and turn very carefully.

Ham Slices 1-in. thick B 8 8 Increase times 5 to 10 minutes per side

(precooked) for 1½-inch thick or home cured.

Pork Chops 2 (½ inch) C 10 10 Slash fat. Well Done 2 (l-in. thick) B 13 13

Lamb Chops Medium

Wet! Done Medium

Wei!Done

Wieners and similar precooked sausages,

bratwurst

½-in. thick Brush with lemon butter before and

i .......................... to.

aOOLn i IO.

2 (1 inch) about 10 to 12 oz.

2 (tlA inch)

o!_,tt I Ib

l-lb. pkg. (10) 1-2

c c

10 17

4-7

4-6

12-14

before and after half time.

daring cooking if desired. Preheat

hrnilar t_ incre_ hn_vnlncr

Slash fat.

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

Page 20

Operating the Self-Cleaning Oven

Before Setting Oven Comrois, Check These Things:

Step 1:

Remove broiler pan, broiler rack and other cookware from the oven.

(Oven shelves may be left in oven. Note: Shelves w!!! disco!or a_er

the self-clean cycle.)

Wipe up heavy soil on oven bottom. If you use soap, rinse thoroughly

before self-cleaning to prevent

staining.

..... ,

A° Oven Front Frame

B Nw_n l'_aar C_lkot

C. Openings in Door D. Oven Light

Step 3:

• Clean spatters or spills on oven front frame (A) and oven door

outside gasket (B) with a dampened

cloth. Polish with a dry cloth. Do

not clean gasket 03). Do not allow

water to run down through openings in top of door (C). Never use a

commercial oven cleaner in or

around self-cleaning oven.

• Clean top, sides and outside front

_,)10V_tl UUUI Wltll ;_t,)a_ _IIU wat_l.

Do not use abrasives or oven cleaners.

Step 5:

111_ _IUlIIIIIUlII Ol [.)01 _igllll-

enameled drip pans that came

with your range can be cleaned

automatically in the self-cleaning

oven, but the aluminum pans may eventually change color. Wipe off

boilovers that are not stuck on before placing two pans, uoside

down, on each oven shelf.

I_al_l-|an* I'_hrnmo trim r_t_oc

_.s_l,a_lso _,._l_x_x_ _x_xzx xxxx_o

around the surface units should never be cleaned in the self-

cleaning oven. Neither should

reflector pans of foil or shiny

gill Olll_.

for Cleaning

Step 1: Turn OVEN SET and OVEN

will snap into final position when

the CLEAN location is reached.

Step 2:

right as far as it will go.

Step 3: Set the automatic oven timer:

Make Sure both the: range clock

andthe DELAY START dia! show

me correct ume or uay. wnen me

DELAY START knob is pushed in and turned_ it will "pop" into place

when the time shown on the range clock is reached.

Decide on cleaning hours

necessary. Recommended Cleaning Time:

Moderate Soil--2 hours

(thin spills and light spatter) Heavy Soil--3 hours

(heavy, greasy spills and spatter) ®Add these hours to present time

of day, then push in and turn STOP

dial clockwise to this desired stop time. CLEANING light glows,

showing cleaning is starting. The LOCKED light will glow,

indicating oven is hot and door cannot be opened. Oven door a_d window get hot during self-cleaning.

DU INUI IUUkSH.

Step 4: Close oven door and make sure

oven light (D) is off.

Page 21

Follow These Steps after

Self-Cleaning

After cleaning is complete, the door will stay Iocked until the oven

cools and the LOCKED light goes off. This takes about 30 minutes.

r ............." a

[

Step 1: When LOCKED light is off, slide the LATCH HANDLE to the left as

far as it will go and open the door.

Step 2: Turn OVEN SET knob to OFE

Step 3:

Tnrn NVitTN TITMP Irncsh t_ WADJkAr

NOTE: If you wish to start and

_LU_ uIUalllll_ at a ldtUl LlltlU 1.11dll

shown on clock, push in and turn

DELAY START dial to time you wish to start. Add the hours needed

for cleaning to this "start" time, then push in and turn STOP dial to

LIII_ _..t_.,*_llt.,k.t _*LU].3 Lllll_, L,-_Y_._II Will

automatically turn on and off at the set times.

Questions and Answers

Q. Why won't my oven clean immediately even though I set

all the time and clean knobs correctly?

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

be sure LATCH HANDLE is moved to the r_ht.

Q. If my oven clock is not working,

cnn I _tili _l|'._|e_n my avon9

A. No. Your Automatic Oven

Timer uses the range clock to help start and stop your self-cleaning cycle.

Q. Can I use commercial oven cleaners on any part of my self-cleaning oven?

A. No cleaners or Coatings should be used around any part of this

oven. If you do use them and do not

residue can scar the oven surface and damage metal parts the next

time the oven is automatically cleaned.

Q. Can I clean the Woven Gasket around the oven door?

A, No, this gasket is essential for a good Oven seal, and care must be

taken not to rub, damage or move

this gasket.

Q. Alter having just used the oven, the LOCKED light came

on and I could not move the LATCH HANDLE. Why?

A. After several continuous high- temperature bakings or broilings, the LOCKED light may come on.

The oven door can't he latched for self-cleaning while the LOCKED

light is on. If this happens, let the

oven cool nntil the I.OCKF.13 li_rht

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

Q. What should I do if excessive

smoking occurs during cleaning? A. This is caused by excessive soil,

and you should switch the OVEN

SET knob to OFF. Open windows to rid room of smoke. Allow the

oven to cool for at least one hour before opening the door. Wipe up

the excess soil and reset the clean

Q. Is the "crackling" sound I

hear during cleaning normal? A. Yes. This is the metal heating

aria cooling uurlng Dom me

cooking and cleaning functions.

Q. Should there be any odor during the cleaning?

A. Yes, there may be a slight odor

during the first few cleanings.

FMlnra t_ wine nnt a_i_a _nil

might also cause an odor when cleaning.

Q. What causes the hair-like

lines on the enameled surface of my oven?

A. This is a normal condition

resulting from heating and cooling during cleaning. They do not affect

IIUW yULll UY_II _IIUIIII_,

Q. Why do I have ash left in my oven aider cleaning:

A. Some types of soil will leave a

uepos_t wmcn oe removed with a damp sponge or cloth.

Q. My oven shelves do not slide

**_l_ Wh_t i_ fho rn_t_*_av9

is ash. _t can

A. Aftermany cleaniugs, oven

shelves may become _n _lenn they

............ .j ................... j

do not slide easily. If you wish

shelves to slide more easily, dampen fingers with a small amount of cooking oil and rub

lightly over sides of shelf where they contact shelf supports.

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

this normal?

A. Yag After the gatf-el_an c,_ol_

the shelves may lose some luster and discolor to a deep gray color.

Q. Can I cook food on the cooktop while the oven is self-cleaning?

A. Yes. While the oven is self-

cleaning, you can use the cooktop

just as you normally do.

Page 22

C re and Cl nln

(See Cleaning Guide, pages 24 and 25)

_v_* _ _14_ _la_as b _

important so your range will give you efficient and satisfactory

service. Follow these directions carefully in caring for your range to

Your range is vented through a duct located under the right rear surface

unit. Clean the duct often.

Cooktop

The porcelain enamel cooktop is sturdy but breakable if misused.

This finish is acid-resistant. However, any acid foods spilled

(such as fruit juices, tomato or vinegar) should not be permitted

to remain on the finish.

Cleaning Under the Range

The area nncler 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,

U.IL 1_1_ t/l_ J..tulll. _llK.It JL_,,a.,_llV_.JY_*,*' Jt_. l't,J

renl:ae.e in_ext ¢,lides 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

1\\ _\ -._l

.to KV_,JVILJV12,(1oo/'_ opeI1 to DK_._JL,

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.

_n Ie_,ii.I¢.i/_¢t/_ •

,, Make sure unit is cool.

L,1It up rlgn[ rear suriace unit,

Remove trim ring and drip pan. Lift out oven vent duct.

To replace:

• Dlnt,_ th_ hart ov_r the oven vent

located below the cooktop with opening of the duct under the round

opening inth e drippan: I! is important tnat me auct _s m me

correct position so moisture and

van_r_ from the r'_ver|¢_an be

released during oven use. NOTE: Never cover the hole in the oven

vent duct with aluminum foil or any other material. This prevents

I.llli_ ¢JV_71I VgTllt IIUIII _¢UiI_llI_

properly during any cooking cycle.

Lamp Replacement

CAUTION: Before replacing

youroven_ampbulb, disconnect

the electricpowerforyourrange

at the main fuse or circuit

breakerpanel. Be sureto let the

lamp cover and bulb cool

completely beforeremovingor

1 I_[J li;[l._ll I_ tIl¢[ll.

'T'h_ r_zr, n larnn fh]dh'_ i_ _nvered

with a glass removable cover which is held in place with a bail-shaped

wire. Remove oven door, if desired, to reach cover easily.

To remove:

t l.h_lA hand .rider r,_w_r _n it

doesn't fall when released. With

fingersOf 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 bail forward to center of cover unti! it snaps into

place. When in place, wire holds cover firmly. Be certain wire bali is

in depression in center of cover.

Connect electric power to range.

Surface Units

Cl_:an the :area nnder the drio hans

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 controis are turned to t_ 1_anu surlace um are cool before attempting _.ohft

or remove them. After lifting the tilt-lock units or

removin¢ nhm-in units, remove the

trim rings and drip pans under the units and clean them according to

directions in the Cleaning Guide o.

pages 24 and ............

Clean the area below the units. Rinse all washed areas with a damp

cloth or sponge.

z3. w_pe arounu the

A,g,,

Page 23

Tilt-Lock (stand-up) Units

TUt-Lock units cannot be removed.

You can lift a tilt-lock unit upward

_lJOil[ U llll_l 3It W_l IU_Ik Ill [ll_ U_

position.

To reposition the tiit-iock unit:

• Replace the drip pan and 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.

Hug-In Units

(On models so equipped)

Plug-in units can be removed.

Repeated lifting of the p|ug-in

e._ARAAL AgltT_FS !._ L_V[Aal I _AIA.F_.FYQ_ _Al_k_ _, l,lSA

ring can permanently damage the receptacle,

! / I

I \._x-5/K._J%_ ¢ "---_1

To replace a plug-in unit:

trim ring into the surface unit cavity

found on top of the cooktop so the

unit receptacle can be seen through the opening in the pan.

• Insert the terminals of the plug-in

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

* Guide the surface unit into place

so it fits evenly into the trim ring. Note: The drip pan must be under

the trim ring.

CAUTION

* Do not attempt to clean plug-in surface units in an automatic

dishwasher.

• Do not immerse plug-in surface

units in liquids of any kind.

1_o not he,nd the nh]_-in .rurfaee

unit plug terminals.

®Do not attempt to clean, adjust or

in any way repair the plug-in receptacle.

Adjusthag Oven Thermostat

Use time given on recipe when

cooking first time. Oven thermostats,

111 LIIII_) llli_[ff UIIIt tlUIII tllU

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

adln_trnant in the. thexmo,_tat

(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 or RAISE; to decrease turn toward LO or LOWER. Each notch

changes temperature 10 degrees.

L Pull off knob. Loosen both screws

on back of knob. 2. Move pointer one

screws. 3. Return knob to range, matching fiat area of knob to shaft.

Recheck oven performance before making an additional adjustment.

Lift a plug-in unit about 1" above the trim ring--just enough to grasp

Do not lift a plug-ln unit more than 1:' If you do, it may not lie flat on the trlm rlng when you

ph_g it back in.

Page 24

Cleaning Guide

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

Z,_AIA

Bake Unit and Broil Unit

Broi!er Pan and Rack

Contro! Knobs: Range Top and Oven

Outside Glass Finish

Metal, including Chrome Side Trims

Porcelain Enamel and Painted Surfaces*

M,A_EPJA!_ _ USE

e Soap and Water o Soap-Fined Scouring Pad

• Plastic Scouring _d

• Dishwasher

_,Mild Soap and Water

. Soap and Water

o Soap andWater

l e Paper Towel

• Dry Cloth e Soap and Water

GENE__ALDLR.ECT!ONS

Do not clean the bake unit or broil unit. Any soil will burn off when the unit is heated. Nc,JI'I_: liae I_al_eunit is nmgeo ano can De llt'Ie0 gently to clean me oven Iloor. J.1spmovcr,

residue, or ash accumulates around the bake unit, gently wipe around the unit with warm water.

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

rack, Let pan ............................ _....... '_'-'" ........ :_ ......... ": ..... "_"_-*

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

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

of glass while cleaning.

[

Wash, rinse, and than polish with a dry cloth.

abrasives, ammonia, acids or

! O NO'r USE st_l wool,

com_merc!_ oven c!eane_o

DO NOT USE oven cleaners, cleansing powders or harsh

abrasives. These might scratch the surface.

If acids should spill on the range while it is hot, use adD'

paper towel or cloth to wipe up right away. When the surface has cooled, wash and rinse.

and water when cooled and then rinse. Polish with a dry cloth.

Oven Door*

Oven Gasket*

Oven Liner

• Soap and Water

Soap and Water

DO NOT USE oven cleaners, cleansing powders or harsh

Avoid getting ANY cleaning materials on the gasket.

Cool before cleaning. Frequent wiping with mild soapand water will prolong the time

INSIDE OF DOOR: Clean ONLY the door liner outside the gasket. The door is automatically cleaned if the oven is in

Avoid getting soap and water on the gasket or in the openings on the door. Rinse well. NOTE: Soap left on liner

OUTSIDE OF DOOR: Use soap and water to thoroughly clean the top, sides and front of the oven door.

between major cleanings, lie sure to rinse thoroughly to avoid additional staining. For heavy soiling, use your self-cleaning cycle often.

Oven VentDuct

Shelv_ (See Self-Cleaning

Oven Directions)

'_Soap and Water

8 Soap and Water

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.)

Your shelves can be cleaned with the self-cleaning function in the oven. For heavy soil, clean by hand and rinse thoroughly.

*Spillage of marinades, frnit juices, tomato sauces and basting materials containing acids maycause discoloration. Spillovers should be wiped up

immediately, with care being taken to not touch any hot portion ofthe oven. When the surfaceis cool, clean and rinse.

Page 25

PART MATERIALS TO USE GE_RAL DIRECTIONS

CBIrnd® _nri'ac_ DO NOT USE a dishwasher I Unit Coils to clean the surface unit [

coils.

[

Spatters and spills burn away when the coils are heated. At

the end of a meal, remove all utensils from the Calrod ®unit and heat the soiled units at HI. Let the soil burn offabout a

minute and _witeh the unit_ to (-)FE Avoid _etfinu cleanin_ materials on the coils, Wipe off any cleaning materials with

a damp paper towel before heating the Calrod ®unit.

DO NOT attempt to clean plug-in units in the self-cleaning

I !du Nut llanale toe umt Delore comptetely cornea.

oven.

I Do NOT immerse plug-in units in kind of liquid.

any

Storage Drawer

Chrome-Plated

Porcelain Enamel or Aluminum Drip Pans

SoapandWater

o Soap and Water

-"Stiff-Bristled Brash

• Soap-Filled Scouring Pad (Non-Metallic)

• Soap-Filled Scouring Pad

i o Soap and Water

o Plastic Scouring Pad

l e Dishwasher

For cleaning, remove drawer by pulling it a!l 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. DO NOT CLEAN ON THE SELF-

_l 17ANITNa '_. _I TNTt'_PTC'_NI l_n_r¢ _lJHI _'l_lar

Wipe all rings after each cooking so unnoticed spatter will not "'burn on" next time you cook. To remove "burned-off' spatters use any Orall cleaning materials mentioned. Rub lightly with scouring pad to prevent scratching of the surface.

Cool pans sllgnuy, sprmKle on detergent and wash or scour pans with warm water. Rinse and dry. In addition, pans may also be cleaned in the dishwasher or cleaned in the

self-cleaning oven.

Page 26

.-:-,+_a+_ ++--+

Questions?

PROBLEM

OVEN WILL NOT WORK

POSSIBLE CAUSE AND REMEDY

Plug on range is not completely inse_ed in the electrical outlet.

1 The circuit breaker .......................

in your house has been tnppea, or a luse nas teen mown.

t Oven controls not properly set.Door left in locked position after cleaning.

IoVE_I_T 1 Light bulb is loose. ' 1)OE-S NOlZ_VORK Bulb is defective. Replace.

Switch operating oven light is broken. Call for service.

FOOD DOES NOT OVEN SET knob not set at BROIL. bKUIL _'KOt'eKC?_ 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 cooked0n 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.

OR BAKE PROPERLY OVEN TEMP knob not set correctly.

3nelI pOSltlt!ii

1_ IntelleCt .

Oven shelf is not level.

IncorreCt cookware or cookware of impr0per:size is being Used.

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

CALROD ® SURFACE UNITS SurNce units are not plu_ed in solidly. NOT FUNCI'IONING Trim rings and drip pans are not set securely in the range top.

PROPERLY SurNce unit controls are not properly set:

OVEN WILL NOT Automatic timer dins not set or not set properly. Clock must be set to time of day

SELF-CLEAN and the KIDP dial must be set and advanced beyond the time noted on oven clock.

TheSTOP dial was not advanced for long enough. Both OVEN SET and OVEN TEMP knobs must be set at CLEAN setting. A tldck pile of spillover when cleaned leaves a heavy layer of ash in spots

whmh could have insulated the area from further heat. Latch not moved to the right.

OVEN DOOR Turn OVEN SET knob to CLEAN. Glowing Locked Light after knob is turned

WON'T LATCH indicates oven is too hot from previous use and door won't latch. To cool oven,

open door wide, then Latch can be moved. OVEN SET knob must be at CLEAN or OFF before Latch Can be moved.

t_ yo_ need more hdp...eaR, to_ free:

3_o525+2999

Page 27

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

We're proud of our service and want you to be pleased. If for some

reason you are not happy wi_h 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

.yuUl l_llvlie Jztaiiio_,,L--tv.

Manager, Consumer Relations

G_ A _l_no_€

Appliance Park

Louisville, Kentucky 40225

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

Major Appliance Consumer Action Panel

20 North Whcker Drive Chicago, Illinois 60606

Page 28

YOUR GENERAL ELECTRIC RANGE ]J

A ANTV ]

......... , , ,, __ _J=_ _-L--=l ..... *--L=_--L ........ * ..... :=--_

_ave prooTOToriginalpurcnaseoa[eSUChas yoursalesslipor oancelleaCheCK_oes[au,sn w_rra,Wpu.r_uu.

W UA='-'_I mJ B,W-_= !1 nl I m

WHAT iS COVERED

i! purchase, we wiii provide, free of II

_1 because of a manutacturing detect. Ii

FULL ONE-YEAR WARRANTY Forone year from date of original

in your home to repair or replace

any part of the range that fails

!l II

il Ii

L !

• Service trips to yourhome to

teach you how touse the product. Read your Use and Care material.

ifyou then have any questions

about operating the product, please contact your dealer orour Consumer Affairs office at the

address below, or call, toil free: GE Answer Center ®

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.

This warranty is extended to

the original purchaser and any

€:1_P._t'linn nwn_r fnr nrnrh iP.t_

purchased for ordinary home use

inthe 48 mainland states, Hawaii

and Washington, D.C. In Alaska the

_At_rr_nh/i_ tit= _mo _Y¢,_r'tt th=t it i_

LIMITED because you must payto

ship the product to theservice shop or for the service technician's travel

coststo your home. All warranty service will be provided

byour Factory Service Centers or

by our authorized Customer Care® servicers during normal working

hours.

_f v_l Ir tRl__nhnn_ dir_.ntnrv fnr

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.

Failure of the product if it is used

for other than itsintended purpose

or used commercially.

Damage to product caused

by accident, fire, floods or acts

of God.

WARRANTOR IS NOTRESPONSIBLE FOR CONSEQUENTIAL DAMAGES.

Some states do not allow the exclusion or limitation of incidental orconsequential 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:

i. l-'_r[ I_O, IOGU,-_U_,'t"U,3_. , ! .jLJ= _.,.(.,u,,.

I Pub. hto.49-8034 , JBP22GK JBP26K

_ JBP23K JBP2_GK