GE JBP25GP, JBP26WP, JBP26GP, JBP24GP, JBP22GP User Manual

...

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Contents

Self-Cleaning Electric Range

flluminum Foil

Anti-Tip Device Appliance Registration

(~anning

Care and Cleaning (lock/Timer

(k)nsumer Ener{W-Saving

F’eatures

Installation Instructions Leveling

Model and Serial Oven

Tips

Ser\tices

Tips

N’umbers

Baking, Baking Broiling, Broiling Guide

Clontrol

Door Removal Light; Bulb Replacement

Roasting, Roasting Guide 16, 17 Self Cleaning

Settings

(hide

3,27,29

22-25

6,7

27-29

13-23

14, 15 18,

13,22

20,21

Thermostat Adjustment Vent Duct

Problem Solver Safety Instructions

Surface Cooking

Control Settings Cookware Tips

Warranty

GE Answer Center

800.626.2000

Back Cover

2-4

8-11

10, 11

Models JBP22P

JBP22GP JBP26AP JBP24GP JBP26WP JBP25GP

GE Appliances

JBP26GP

Help us help you...

Before using your range, read this book carefully.

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

Keep it handy for 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 range behind the range door.

These numbers are also on the Consumer Product Ownership

Registration Card that came with

your range. Before sending in

this card, please write these

numbers here:

Model Number

Serial Number

Use these numbers in any

correspondence or service calls

concerning your range.

If you received a damaged range...

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

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

Check the Problem Solver 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

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

IMPORTANT SAFETY NOTICE

The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a list of

substances known to the state to cause birth defects or other reproductive harm, and requires businesses to warn customers of potential exposure to such

substances. The fiberglass insulation in

self-clean ovens gives off a

very small amount of carbon

monoxide during the cleaning

cycle. Exposure can be minimized

by venting with an open window

or using a ventilation fan or

hood.

—

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

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 AT THE HOUSEHOLD DISTRIBUTION PANEL

BY REMOVING THE FUSE OR SWITCHING OFF THE CIRCUIT BREAKER.

WARNING–A1l

can tip injury could result.

prevent

ranges

and-

accidental

tipping of the range, attach it to the wall and floor by installing the Anti-Tip device

supplied. (See Installation

In~t!ructions.)

To check if

the

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

If you pull the range out from the wall for any reason. make sure the device engages the range when you push the range back.

●

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

They

could damage the range and even tip it over, causing severe personal injury.

●

CAUTION: ITEMS OF INTEREST TO CHILDREN SHOULD NOT BE STORED IN CABINETS ABOVE A RANGE OR ON THE BACKSPLASH OF A RANGE—CHILDREN CLIMBING ON THE RANGE TO REACH ITEMS COULD BE SERIOUSLY INJURED.

●

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 burns.

●

Use only dry pot

holders—

moist or damp pot holders on hot

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

●

For your safety, never use

your appliance for warming or heating the room.

●

Do not store flammable

materials in an oven or near the cooktop.

●

DO NOT STORE OR

USE COMBUSTIBLE MATERIALS, GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE.

●

Keep hood and grease filters

to maintain good venting

clean

and to avoid grease fires.

●

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, or if available, use dry chemical or foam type extinguisher. 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.

Do not touch heating elements

or interior surface of oven.

These surfaces may be hot enough to burn even though they are dark in color. During and after use, do not touch, or let clothing or other flammable materials contact 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 surfaces near the opening, and crevices around the oven door. Remember: The inside surface of the oven may be hot when the door is opened.

●

When 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.

●

Do not use oven for a storage

Items stored in oven can

area.

ignite.

. Do not let cooking grease or other flammable materials accumulate in or near the range.

(continued on next page)

IMPORTANT SAFETY INSTRUCTIONS

●

Oven

. Stand away from range when opening oven door. Hot air or steam which escapes can cause burns to hands, face and/or eyes.

Don’t

heat unopened

food

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

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,

the manufacturer’s directions.

●

Do not use your oven to dry

newspapers.

If overheated, they

can catch fire.

Self-Cleaning Oven

●

Do not clean door gasket.

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

●

Do not use oven cleaners. No

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

. Clean only parts listed in this Use and Care Book.

Before self-cleaning the oven, remove broiler pan and other cookware.

Surface Cooking Units .

Use proper pan

appliance is equipped with one or more surface units of different size. Select cookware having bottoms large enough to cover the 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

unattended at high heat settings.

Boilover

causes smoking and greasy spillovers that may catch on fire.

●

Be sure drip pans and vent

ducts are not covered and are

place.

Their absence during cooking could damage range parts and wiring.

●

Don’t use aluminum foil to

line drip pans

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 glass,

glas<ceramic, earthenware or

other glazed containers are suitable for range-top service;

others may break because of the sudden change in temperature. (See section on “Surface

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.

size—This

flat

units

or anywhere in

(continued)

Always turn surface unit to OFF before removing cookware.

●

Keep an eye on foods being fried at high or medium high heat settings.

●

To avoid 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 remove the unit.

. Don’t immerse or soak removable surface units. Don’t put them in a dishwasher. Do not self-clean the surface units in the oven.

. When flaming foods are under the hood, turn the fan off. The fan, if operating, may spread the flame.

●

Foods for frying should be as

dry as possible.

Frost on frozen foods or moisture on fresh foods can 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.

●

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 possible

to prevent overheating fat beyond the smoking point.

SAVE THESE INSTRUCTIONS

Installing Your Range

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

When

nm~ ing

the

range

this

type

of lloor-ing” use cw-c. :md

recommended that

inexpensi~e

The

1/4

inch thick

simi

tlzt~flo{)r

(//” th(’

wi]]

rest on

plyw’oocf 10

higher

This

mol’ed

For

instructions be

range

should bc installed on

sheet

Iar

material ) us

c%ot(~rifl,q (~ll(lis ([t

/“(l} l(L/t’,

the

shoLI]d

the \aIlle IeYcl or

th:ul the floor c(~~eriny.

mill

allou

f-or

clcun in:

complete

information see

Installation Instructions

this

booh.

Leveling the Range

lJe\eling exh corner of” the

range. Rcnlo\c and you can

uneven floor nutdrilrer.

To remove drawer, out all the and take it out. To replace drawer,

Lh”ilw’er” beyond

glides. L insert em i ly.

down. then

wv-t”~$s are Iouuted

the

le\ c1

with the LIW

W7ay,

inwrt glides

stop

ill dtam cr

Let

push in to

tlww simple

and

f_ollowed.

of plywood (or

t_ollows: 14’hell

tll(~l).ollt

L~l-C:l

that the

bLli]t

the range to be

or Se

LIp with

\ icing.

the back

I-W1:C

baw

of_ [he

bottom

drawer

the range on

of’:~

pull

drawer

tilt up the front

at hac~

011 I-angc

it.

f-rent

ncces \L~rY to

~)i

ot” draw CI-

c]OSC.

Energy-Saving Tips

Surface Cooking

●

~’ SC

~()()km’ are ()

alum

inure, w it h t i

Jcrs.

and completely portion

“

Cook fresh vegetables

of the

minimum amount of’ water in covered pan.

●

Watch

foods

quickly to cooking temperatures

high heat. lk’hen food

cooking” temperature. immediately to lowest setting that

i] 1

keep

it cooking.

● Use res

cooking

i dLla]

whcrrever

example. shell.

bring water and

tLlrn

then

co~

er cookware with 1 id to

complete the cooking.”

l-lat

Coi’er the

iurfxe

when

heat with

when

(JFF

f’

med

:ht

titt

bottoms

heated

unit.

bring

reaches

reduce

possible. For

cooking

eggs

position and

LIII1 we igh[

which

with a

i n: them

heat

$Llrface

eggs

in the

to boil,

Oven Cooking

● Preheat oven

necessary. Most

sat

f’actori ly

lf yOLI

find

watch the indicator

food

in oven promptly

Iigh(

goes

. Always turn OY en OFF

removing

●

During

baking, avoid frequent door openings. Keep door open as short

time m possible if it

opened.

● Be sure to wipe

spillage before starling the cleaning operation.

Cook complete instead of” just one Potatoes, some desserts will with a main-dish

loaf,

chicken or

foods

that cook at the same temperature and in approximately the same time.

●

Use residual

whenek’er

cooking casseroles, oten meals. etc. Also

desserts

I-C

SidLlld

to wwm

heat to

only

when

foods”

will

without preheating.

preheating is

light, and

after

Outt

food.

Lip excess

()~’en

meals

food

item.

other

vegetables, and

cook

ca~serole,

roa~t.

Choose

heat

i n the oven

possible to

add

rolls or precooked

ov”cn,

w“w”nl

them.

finish

LISiIl~

cook

necessar~,

pLIt

the

before

selt-

together-

meat

—

Features of Your Range

tJBP22P

JBP22GP

JBP26GP

JBP26AP

JBP26WP

JBP24GP JBP25GP

qk’

I!s!

(Note:

not all

—----4

‘

‘‘“

doors

F=--%

have windows)

//’

‘/

———

—.

——.———

——

Feature Index (not all models have all features)

Explained

page

Surface

“ON”

OVEN ON Light

Oven Set Control

Unit Controls

I1l~icator

Light/Lights

for

surf’a~e

units

5 Automatic Oven Timer. Clock and Minute Timer

Oven Temp Control 7 Oven Cycling Light 8 Oven CLEANING Light

Oven Vent Duct

(Loctited under

1()

Calroci”

(on

Surface Unit, Trim Rings/Drip Pans

models

11 Model anLI 12

Oven

Interior Light

(Comes

O\’eIl

Shelf

Light

right rear surface unit.)

so equipped)

Serial Numbers

(on models so

automatically

sLlpports

Switch (for

models

equipped)

when door is opened.)

with oven windows)

15 Storage Drawer (on models so equipped)

8 8

13 13 12

13 13

20 22

22,

13 13

22,25

Anti-Tip De\ice

(See installation Instructions.)

Bake

Unit

(May be

} 8

Oven Shelf (nLImbers may

Broil Unit

Z() Door Latch

Broiler Pan and Rack

lifted

( Use

gently

for wiping

for

Se] f-clean only. )

oven floor. )

vary)

(on models so equipped) (Do not clean in Self-Cleaning Oven.)

3,27,29

Z()

—

——

Surface Cooking

See Surface Cooking Guide

Surface Cooking with Infinite Heat Controls

At both OFF there is “clicks” on

marks the lowest setting is LO. In kitchen you may hear slight

“clicking”

indicating heat settings selected are

being maintained.

Switching heats to higher settings always shows

than switching to lower settings.

and

HI positions,

slight niche so control

those positions; “click”

the

highest setting;

sounds during cooking,

quicker change

quiet

How to Set the Controls

Ill

Step 1: Grasp control knob and push in.

Step 2: Turn either clockwise or counterclockwise to desired heat setting.

Control must be pushed into set only from OFF position. When control is any position other than OFF, it may be rotated without pushing in.

sure you turn control to

OFF when you finish cooking. An

indicator light will glow when

ANY heat on any surface unit is on.

Cooking Guide for Using Heats

(dial settings may differ)

EH—Quick

brings water to

MEDIUM HI—(Setting halfway

between HI and MED) Fast fry.

pan

broil: maintains a fast boil on

large MED—Saute and brown:

maintains a slow boil on large amounts of

MEDIUM LO—(Setting halfway

between MED and LO) Cook after starting at HI; cooks with little water in

LO—Steam rice, cereal; maintains serving temperature of most foods.

NOTE:

1. At HI, MEDIUM HI settings.

never

Boilovers spillovers may

2. At MEDIUM LO, LO settings, melt chocolate and butter on small surface unit.

start for cooking;

boil.

amounts of food.

food.

co~>ered

ieave food

cause smoking; greasy

pan.

unattended.

catch fire.

—

Questions & Answers

Q. May I can foods and Q. Can I use special cooking preserves on my surface unit? equipment, like an oriental wok,

A. Yes,

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 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.

Cleaning Guide.

but only use cookware

Calrod

Clean as recommended in

unit. Since

on any surface units? A. Cookware without

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 hea I need from my units even though I have the knobs on the right setting?

A. After turning surface unit off

and making sure make sure that your plug-in units are securely fastened into the surface connection.

. .

flat

surfaces

. .

lt 1s

cool, check to

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

tightly

and the range surface.

Q. Why is the porcelain finish on

my cookware coming off? A. If you set

higher

cookware material, and leave it, the finish may smoke, crack, pop, or burn depending on the pot or pan. Also, a too high heat for periods, and small amounts of dry food,

Cah-od

than required for the

may damage

units are sitting

in the range top indentation

retlector ring is

yOLU- Calrod’

flat

unit

the finish.

on the

long

Home Canning

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 unit.

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.

Tq)s

●

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 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

smaller-

WRONG

use

3. When canning, procedures from reputable sources, Reliable recipes and procedures are available from the manufacturer of your canner: manufacturers of 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 (2) starting with HOT tap water for fastest heating of quantities of water.

pressure canner. and

recipes and

glass

jars for

large

—

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 are slow to absorb heat, but generally cook evenly at low or medium settings. Steel pans may cook unevenly if not combined with other metals.

2. To conserve the most cooking energy, pans should be flat on the bottom, have straight sides and tight fitting lids. Match the size of the 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 causing discoloration on chrome trim rings ranging from blue to dark

grey.

Deep Fat Frying. Do not overfill

kettle with fat that may spill over

when adding food. Frosty foods bubble vigorously. Watch foods frying at high temperatures and keep range and hood clean from

a~~lllllulated

grease.

Food Cookware Comments Cereal

Cornmeal, grits, oatmeal

Cocoa

Coffee

Eggs

Cooked

~hell

Fried sLinny-side-up

Fried over easy Uncovered

Poached Covered

Scranlbled or ome]ets

Fruits

Meats, Poultry

BraiwJ: Pot

beef’, lamb or veal; pork steaks and chops

Pan-fried: Tender chops; thin steaks up to 3/4-inch; minute steaks; hamburgers; franks and sausage: thin fish fillets

roasts of

Covered Saucepan

Uncovered Saucepan

Percolator

Co\ered

Saucepan

Covered Skillet

Skillet

Uncovered Skillet

Covered

Saucepan

Covered

Skillet

Uncovered Skillet

Directions and Settings

Goking

to Start

HI. In

co~ereci pan bring w atel” to boi ] before addinz

cereal. HI. Stir

together

milk,

cocoa I ngred icnts,

Bring

Just

H].

heat to LO.

HI.

CoY~r

w :iter. C()\ er

unti

I steaming.

MED HI. Melt butter,

eggs and

Hi.

Melt butter.

HI,

c(}~ ered pan

w :iter

to :i

HI,

Heat butter until

golden in

HI. In cot

:ind

fruit

H1.

Melt fat.

Switch to

brow n other liquid.

HI. Preheat \hillet. then

grease

lightly.

water or

to a

boil.

first pcrh, sw Itch

eggi

with cool

pan,

cooh

coler

shlllet.

bring

boll.

color,

ered p:in

water

MED HI

incat. Add

light

bring

boll.

then :idd mc~it.

wer

iidd

Directions and Settings to Complete Cooking

1.0.

then xfd

Flni\h timing

to ptichgc

MED. to

to completely

(()

ma]nt.iln

~tcad> perk.

LO.

COOL

mln Lltc\ iol” Wtt

nlinLltcs for hard

Continue cookin:

u1l(II ~~ hi(cs arc

to 5

more minutef.

LO, then

b(xtotn~

of egg\ h:i\c ju\t

~~l”d

f’il ]

]}

other \

idc,

LO. Carefully

C(mk uncol ered about 5 minutc~ tit

MED.

Add ~~~

Cook.

itlrrlng

donenes~.

L().

Stir

check

for stic~ ins.

LO. Simmer until

tender.

MED HI or hlED. Brown

cook

turning

CCIC,II.

according

Lfireclionf.

c(x)h

1 (w 2

blend

Ingrtxlicnts.

gentle

on]) 3

to 4

cooked:

coohwf.

,MED

.JLIJ[ $et.

~dd eggs,

When

[Lll”ll

Cl”

:idd

eggs.

MED HI.

mixture.

to desired

occ:iilon:i]l) iind

forA

Lfeitred

Lfoncne\s.

cr a~ needed.

minu[e~

but

iiboLl[

wt,

COOk

:ind

they cook;

saucepan to Milk

boili ol er rapidly. Watch

boiling point

Percolate 8 to 1 ()

8 cup~. lesi for few m cups,

YOU

eggm

with fat to

flcmo~ c

cooked

ipoon

p:incdw

Eggs continue to set cooking. For omelet do not

I:i\t

few

minutes.

half.

Fresh

fruit:

w :iter

per pound of fruit.

Dried fruit: Uw w directs. Time depends on w hcther

trLiit h~i

been

more c(mking tltme,

Me:it ctin be wasoncci and twforc

it i~ browned, if

Liquid \

ari~tion~ for flavoi-

be wine, fruit or

IllCat broth.

Timing: Steaks 1 to

2 hourf.

Beef

Pot

Ro:ist:

Pan f-r} ing is be~t :ind chops. he.~t ~killet bef’ot-e

uw large enough

prevent

boilok er.

approachci.

minute~ fot

not

co~

er \kl]iet,

cook (ops e~enly.

eggs with flotted

turner.

$Ilghtl) after

When

set. fold

LJse 1/4

1/2

cup

titer

pach~ige

prew:iked.

Stew: 2

2) to -i hours.

If rare is desired,

If not.

floured

dcslred.

tom:ito

juice or

2-inchc\: 1

to 3

for thin steaks

adding meat.

baste

stir

:illo~$

could

hour$.

pre-

RIGHT

-A

L- NOT

OVER

WRONG

Food

Fried Chichcn

Lcsi tender

Sauteed:

steah~ (chuck,

thin

I“olltld. etc.); 1 i \ [hlch or whole

Slmmcred meat: ch ichen: c~mled

beet:

smoked

\tcv,

Ill:

i%lelting

butter. marshmallows

Pancakes or French toast

Pasta Noodle\ or

Pressure Cooking

Puddings, Sauces, Candies, Frostings

Vegetables

Fresh

Fro/en

s2LltfWd: grwn

peppcr~:

mu~hrooms” :

Rice and Grits

fi~h

~[ewed

pork:

beef;

tOIl~LIC: etc

chocolate,

Spaghetti

0111011S;

celrry

cl”;

;

C(C

Cookware

Covered Skillet

Covered

Shlllet

Co\crcd Dutch

Oven. Kettle or

I,arge

Saucepan

Small Unco\ered Saucepan.

~mall ~urface

unit.

Skillet or

Griddle

Co\ered

Large

Kettle or Pot

Pressure

Cooher

or Canner

Uncovered Saucepan

Co\ered

Saucepan

C()}ereci

Saucepan

~n~o~ ere~

Skillet

Co\ered

Saucepan

Directions and Settings to Start Cooking

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

HI. In cold

bacon slices,

skillet, arrange

Cook

jus[

until itarting to sizzle.

HI.

Melt

fat.

Switch to

brown slowly.

HI,

Cover meat with water

MED

and cover pan or kettle. Cook until

LO. Allow

fteaming.

() to 15 minutes

to melt through. Stir to smooth.

MED

Hf. Heat skillet 8 to

10 minutes.

HI. In

~alted

and boiling

H]. Heat until

Grea\e lightly.

co~ered

kettle, bring

water to a boil, uncover

add pasta ~lowly

doe$

not

f’irst

~top.

jiggle is

heard.

Ht.

Bring

ju$t

to boil.

HI. Mea\ure l/2 to 1 inch water in saucepan. Add salt and prepared In

co~’ered jaucepan

vegetabtc.

bring

to boil.

HI,

Measure

above. Add of vegetable. In

\aucepan

HI.

H]. Bring

bring to boil.

in skillet

salted

water

and salt

frozen block

co~ered

melt fat.

water to a

boll.

Directions and Settings to Complete Cooking

LO. Cover skillet

and

cook until tender. Uncover last few minutes.

Comments

For crisp dry chicken.

after switch in,g to

Uncover occasionally

MED

HI. Cook.

needed.

and

turning

cook

over

Coyer

until tender.

LO. Cook until fork tender. (Water should slowly boil. ) For very

large

loads, medium heat may

A more attention-free method is to start and cook al MED.

Meat may be breaded marinated in

Add

salt

before cooking if’ meat has not been smoked or otherwise

cured.

be needed.

When melting marshmallows, add

milk or

Cook 2 to 3 minutes per side.

Thick batter time. Turn pancakes over when bubbles

MED HI.

until amountf,

Cook

uncovered

tender. For large

HI may be

needed to keep water

Use large enough kettle to prevent

\ize

when

rolling boil throughout entire cooking time.

MED HI

10 minutes or

foods

LO. To

f’or

over

foods cooking

Ie\\.

MED

1()

minutes.

for

Cooker should

per minute.

f’inl$h cooking. Stir frequently to prevent

sticking.

MED. Cook

to 30 or more minutes.

pound

Unco\ered pan water and longer ti mc.

depending on tenderness

egetable.

Break

LO. Cook according to time on package.

MED. Add vegetable. Cook until

de~ired

up or \tir a~ needed

cooking,

Turn over or stir vegetable as necessary for even browning.

tenderness is reached. LO. Cover and cook

according

tt) tlrne.

Rice and grits triple in \olume after cooking, Time at WM. Rice:

cups w

and

1 cup grits and

minutef.

co~er on]}

for

and

cook. turning

() to 20 m

I ()

inute~.

sauce

before frying,

or other seasoning

water.

takes

slightly longer

rise

surface.

boilover.

Pasta doubles

cooked.

jiggle 2 to 3 times

requiref

ater—25

minutes. Grits:

cups water-40

minute~,

while

1 cup

rice

Automatic Timer and Clock

The Automatic Timer and Clock on your range are helpful devices

that serve several purposes.

To Set Clock

TO SET THE CLOCK, push the center knob

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

To Set Minute

The Minute Timer has been combined with the Clock. Use it to time all your precise cooking operations. YoL1’11 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,

pushing in,

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.

reaches OFF and buzzer stops.

in and turn the clock

Timer

without

until pointer reaches

until pointer

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 you can 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.

Self-Clean Uses Automatic Timer

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

set the length of time needed to

clean whether you wish to clean

immediately or delay the cleaning until low energy times such as

during the night. See the

Self-Cleaning instructions in

this book.

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 see any steam.

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 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.

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

The clock cannot be changed

yoLl

can’t

off at set times

—

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 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 first weeks of getting acquainted with your range.

Oven Controls

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

operation. OVEN TEMP control maintains the

temperature you set, from WARM

(

150°F.)

also

to BROIL

CLEAN

(550”F.)

(880°F.).

and

PREHEATING the oven, even to

high tem~erature settirws.

It%ely &kes

minutes. Preheat the oven only when necessary. Most foods will

cook satisfactorily without preheating. If you find preheating

is necessary, keep an eye on the indicator light and put food in the

oven promptly after light goes out.

longer

th~n’

s~eedv.

10 ‘

Oven On Light

The Oven On light, located to the left of the OVEN SET knob, will glow any time the OVEN SET knob is not in the OFF position.

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. )

Switch is located on front of door.

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 them toward you, tilt front end upward and pull them out.

TO REPLACE, place shelf on shelf support with stop-locks (curved extension under shelf)

facing up toward the rear of the oven. Tilt up front and push the

shelf toward the back of the oven until it goes past “stop” on the

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

Shelf Positions

Oven Cycling Light

The Oven Cycling Light glows until the oven reaches your selected temperature, then goes off’ and on with the oven unit(s) during cooking.

The oven has four shelf

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

supports—

13 I

Baking

When cooking a food for the first time in your new oven, use time

uiven

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. Since your new oven has been set correctly at the factory it is more likely 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 the 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 DELAY START dial

the same position as the time of

day on clock.

6:00.

The

should

be at

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

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 means your recipe called

and one-half hours of baking time.

NOTE: The time on STOP TIME dial must be later than the time

shown on the range clock and DELAY START dial.

3:30.

6:00.

This

for

two

Step

Turn OVEN SET

BAKE and OVEN TEMP knob to temperature on recipe or in Baking Guide.

Step 3: Check food for doneness at

minimu~m

longer if necessary. Switch off heat and remove foods.

time on recipe. Cook

knob to

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 time you have set.

will

stop at the

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.

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

have set. When cooking is

completed, 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.

yoLl

————

Baking Guide

1. Aluminum pans conduct heat 2. Dark or non-shiny finishes and

glass

quickly. For most conventional baking, light, shiny finishes generally give best results because they help prevent

overbrowning.

For best browning results. we recommend dull bottom surfaces for cake pans and pie plates.

Food Bread

Biscuits ( X in.

Coffee cake

Corn bread or muffins Gingerbread

Muffins 4000-4250

Popovers

Quich

loaf

Yeast

bread (2

Pluin

rolls

Sweet rolls

Cakes (without

Angej food

Jelly roll Sponge

Cakes

Bundt

ctikes

Cupcakes Fruit cakes

Layer Layer. chocolate Loaf

Brownies Drop

Refrigerator Rolled or

Fruits, Other Desserts

Baked app]e~

CLIStal-Li

Puddings. rice and custard

Pies

Frozen Meringue

One

crust

Two

crust

Pastry she~l

Miscellaneous

Baked potatoef Scalloped souffles

thich)

breud

loave~)

shortening)

sliced

dishei

Container Comments

Shiny Coohie

Shiny

Metal Pan with

satin-

Cast Iron or Glas\ Pan

Shiny Metal Pan with satin-finish bottom Shiny

Deep

Gla\\ or Cast-Iron Cup\ Metal or Metal or

Shiny Oblong or Muffin pans Shiny

A] LI[llln

Metal

or Ceramic Pan

Metal or Ceramic Pan

Shiny Metal Muffin pans

Metal

Shiny Metal Pan with

wtin-finish bottom Shin~

Metal Pan satin-finish bottom Metal or Glass Loaf Pan\

Mettil

or Cookie Sheet

Coohie Coohie Sheet

Foil Pan on Cookie Sheet

spread to crujt edges Gla\\ or S:itin-t’inish

Gluss

Gla\\ or

Set on Oven Shelf

Glas\ or Metal Pan Gltis\

Sheet

i’inish

bottom

Metal

Muffin Pan\

Gltiss

Loaf Pans

Glass Loat Pans

C)blong

Muffin

LlfIl

Tube Pan

Jell} Roll Pan

Glass

Loaf or Tube Pan

with

Glass

Pan\

Sheet

S~tin-finish S~itin-fini.\h Metti]

Metal Pan

cookware generally absorb

heat, which may result in dry, crisp

25”F.

crusts. Reduce oven heat

lighter crusts are desired. Rapid browning of some foods can be achieved-by preheating cast-iron cookware.

Pans

Pan

Shelf

Position

B, C B, A

B B

A. B

B B

A, B A, B

B, A

A B A

A. B

B B B

B. C B, C

B, C

A, B, C

B B

B. A A. B

B B

B, C

A, B, C

Oven

Temperature

400°-4750

3500-4000

4000-4500

350°

375° 3500-375” 375°-4?50

375°-4250

.3500 -3750

325°-.3750

375°-4000

~~50_~500

7? 50-3500

350°-3750

jn-~()()o

3500-3750 350°-3750

3500

~~so-~soo

3500-4000 400°-425’

.375°-4000

3500-4000

3000-

500

400°-425’ ~75C-350C

4000-4250

4000

4250

450”

325°-4000

j~5°_j750

300°-3500

Time,

Minutes

15-20

20-30 ~p+()

45-55

~o_~()

45-60

45-60 ‘45-60

10-25

~()-q()

30-55

()-15

45-60

45-65

~()_~5

2-4

hrs.

~()_35 25-30

40-60

25-35 1

()-2()

6-12

7-f

30-60

30-60”

50-90

45-70

15-25

40-60 40-60

12-15

60-90 30-60 30-75

3. Preheating the oven is not always necessary, especially for foods which cook longer than 30 to 40 minutes. For foods with short cooking times, preheating gives best appearance and crispness.

4. Open the oven door to check

foo{as

little

as possible to prevent

uneven heating and to save energy.

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 then at

350”F.

for 10 to 15 minutes.

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

Two-piece pan is convenient. Line pan with waxed paper.

Paper liners produce moister crusts.

Use individual cakes.

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

Reduce temp. to custard. Cook bread or rice pudding with custard base 80 to

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

Increase time for larger amount or size.

rolls,

Shelf B may be used.

300°F.

and Shelf B for small or

500F.

for more browning.

300”F.

400”F.

minutes,

for large

minutes.

and more time.

25°F.

400°F.

.—

—.

—

Roasting

Roasting is cooking by dry heat. Tender meat or poultry

roasted uncovered in your oven.

Roasting temperatures, which should be low spattering to roasting, it is not necessary to sear, baste, cover or meat.

Roasting is procedure used

Therefore, oven controls are set to

BAKE.

clicking sound, indicating the oven

is working properly. ) Roasting is

easy; just

—–----) /-

Step 1: Check weight of meat, and

place, fat

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 food

during

spilling these materials on oven 1 iner or door.

Step 2: Place meat in oven on

shelf

in either A or B position. No

preheating is necessary.

and

minimum. When

add water

really a baking

for

(YoLI may hear

fo]]ow

these steps:

side Lip, on roasting rack

cooking. Avoid

can

steady, keep

to your

meats.

slight

for

basting

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. If you wish to compensate for temperature increase, remove the roast from the oven (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, to turn oven on and off automatically y.

Remember that food will continue

to cook in the hot oven and therefore should be removed when the desired internal temperature has been reached.

For Frozen Roasts

. Frozen roasts of beef, pork,

]amb,

etc., can be started without thawing, but allow 10 to minutes per pound additional time (10 minutes per pound for roasts under 5 pounds, allow more time per pound 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

Q. Is it necessary to check

for doneness with a meat

thermometer?

A. Checking the finished internal

temperature at the completion cooking time is recommended. Temperatures Roasting Guide on opposite page. For roasts over 8

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 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.

are

shown in

lbs.,

cooked at

minutes

Step 3: Turn OVEN SET to BAKE

and OVEN TEMP to poultry may be cooked

for

best browning.

325”F.

at 375°F.

Small

—

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.)

Type Meat

Tender cuts: rib, high quality sirloin tip, rump or top

Lamb

lcg

Veal

shoulder, Pork loin. rib or Ham, precooked

Ham,

l-21W

*Fro- boneless rolled inches

thick. add

pound to

Poultry

Chicken or Chicken

Turkey

round’fi

or bone-in shouldet+

leg

or loin”:

shoulder:~

rotists

5 to 10 minutes per

times

~i~en

above.

DLICk

pieces

over

3. Remove fat and drippings as

necessary, Baste as desired.

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

a]lows

roasts to firm up and makes them easier to carve. Internal temperature

10° F. If

for

temperature increase, remove

wi]]

rise about 5° to

yoLl

wish to compensate

the roast from the oven sooner (at 5° to 10”F. less than temperature in this guide).

Oven

Temperature

q?’jo

q-)f~

3?50

325’ 325°

~? ~’

325°

3500

325°

Doneness

R;u-e: Medium:

Well Done:

Rare:

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

Well Done:

Well

Done:

Well Done:

5. Frozen roasts conventionally roasted by

10 to 25 minutes per pound more time than given in guide refrigerated roasts. ( pound for roasts under 5 pounds. ) Defrost poultry before roasting.

Approximate Roasting Time in Minutes per Pound

to 5 lbs.

24-30 .30-35

35-45 21-25

~5_30

30-35

35-45 35--45 30-40”

1()

minutes per pound

Under

20-30”

to 5 lbs.

35-40 35-40

10 to 15 lbs.

~()-’?f

lbs.

to 8 Ibs.

18-22

~~-~5 ~~-j-j

20-23 24-28

:g-.jj

30-40”

(:my

weight)

10 to 15 lbs.

17-20

Over 5 Ibs.

30-35

Over 15 Ibs.

15-20

can

for

minutes

Internal

Temperature

130C-

1500-1

1 70;- I 85-

1 30(’- I

SOL-l 1700-185

70’- I

700-180J l25C-130’

1 70”

85°-190

In thigh:

185G-

adding

‘F.

1 40(

60:

40C

60J

‘

80’7

190-

—

Broiling

Broiling is cooking food by intense radiant heat from the upper unit in the oven. Most fish and tender cuts

meat can

be broiled. Follow

these steps to keep spattering and

smoking to

Step 1:

near

(hrough

desired. fat may

minimum.

Imeat

has fat or gristle

edge,

cut vertical slashes

both about

~“

apart.

trimmed,

leaving layer about 1/8” thick. Step 2: Place meat on broiler rack

in broiler pan.

fat

drips into broiler pan; otherwise

Always

use rack so

juices may become hot enough to

catch fire.

Step 3: Position shelf on

recommended shelf position as

sug~ssted brolllng

your range is connected to 208

Volts,

in Broiling Guide. Most

is done on C position, but

yOLI

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 temperature 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 preferred 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.

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

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. When broiling poultry or fish, brush each side often with butter.

Q. Why

A. In some areas, the power

age)

these cases, preheat the broil unit for 10 minutes before placing broiler pan with food in oven.

Using the rack suspends the

salt the meat before

are my meats not turning

out as brown as they should?

(volt-

to the oven may be low. ln

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.

—.

Broiling Guide

1. Always

rack

that

Llse

the broiler

comes

with your oven. It

pan

and

is designed to minimize smoking and spattering by trapping

+]LI

ices

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 evenly around outside To slash,

outer

the meat.

F()()d

Bacon

Ground Beef

Well

Beef Steaks

Rare

Medium

well Rare Medium Well

Chicken

Bakery Products

Bread

Toaster Pastries English

Lobster tails

Fish

Ham slices

(precoohed)

Pork chops Well

Lamb chops

Medium Well

!Medi LI

Well Done

Wieners

similar

$tius:~ge$. bratwurjt

cut

crosswise

fat surface

Use tongs

Done

(Toast) or

Mu[-t”ins

807.

each)

Done

and

precoohed

edges

throLlgh

just to the

to turn meat

Quantity and/or

Thickness

‘:

ib.

thitl ~llces

lb. (4

~ to

1 in.

( I to 1 >

l‘

(2 to 2“: IbJ.

(2 to 2’/ Ibf. \pl it

pkg. (2)

2 (split)

2-4

in. (Inch

in.

(

o (

I in. thick).

;bou( 1 lb.

( I in.

kout 10 7

( i

ibout 1

1 -lb.

edge

(ilbollt

p:lltlc$)

in.

[hich

~l~f.

in.

thich

w’flolc

Iengthw isc

-1

~licm

-lb.

illet~ ~~Ü‹ t(l

thlch

~~•

in. )

thich)

to 12 ()/

111. th[ch

lb.

phg.

fat

meat.

)

thich

Ibf.

( i

)

())

otrer to

losing

chicken before broil

with barbecue

prevent

jLl

ices.

piercing mea[ and

If desired, marinate meats or

ing,

or brush

sauce

last 5 to

minutes of broiling only.

5. When w-ranging do not let sides.

Fal

fatty

that

f’ood

on pan, edges hang over

drips could

oven.

Broiler does not need to be

preheated. However,

Shelf’

Position

First Side

Time,

c c c

c c

1 /:-2

(’

I 3-16

c“

c c

for

very thin

Nlinutes

. /’

7 7

9 9 13 13 1()

3-4

5 5

8 8

I ()

l.?

10 10

soil the

Second Side

Time, Minutes

j ;/,

4-5

7-8

I 4- I

~()-~5

10-15

//’

Do not

tLll”ll ()\ er.

4-7

4-6

I 2-14

foods,

or to increase browning.

preheat if desired.

7. Frozen steaks can be conventionally broiled by

positionirlg

lowest

cooking

1 X

times per side.

It your

208

Volts, rare steaks

broiled by preheating broil

positioning the oven position higher.

Comments

Space Up to 8 pattiei tukt

Stetiks lei~ than

through

recomnlended,

Reduce for

cut-up

melted buttcl”. first :md

Sptice CY enl>. Place English

side-up

CLIt

through

BrLl$h

with

and after half of’ broil i ng Handle

lemon butter beftwe and during cm~hing.

desired. Preheat

Incre:lw

1 ~:

inch

Slti\h f’a(.

SIJ\tl t-at.

If desired. \plit

lengthwise: cut into 5

the

o~’en shelf

shelf

position and increasing

ti~me

given in this

range

is connected to

may

shelf

even]}.

:dxmt s:une

1 inch

before brow

time

broil with

Jnd

brush

:md

time 5 to 1()

thick 01”

ing.

Slash

fat.

about

5 to I ()

chicken, Bru\h eilch ~ide w 1111

Broi I

with

d(mr clod.

with buttel”.

bach of ~hell.

melted buttel” before hroi jing

turn

~cr~ cw”efully. BrLIdl M ith

broiler to increase brownin:.

minutes per side for

home-cured ham.

suu~age~

to 6

time.

d~ich c~~(~h

Pan

frying

nllnute$ per

ihln-iide-dow n

muffins

ii’

iprcad

tTw.

in half

inch pieces.

at next

guide

and

one

de~ired.

open.

cut-

if’

iidc

Operating the Self-Cleaning Oven

Normal cleaning time: 3 hours

Step

Before Setting Oven Controls, Check These Things:

Step 1:

●

Remove and

(Oven shelves may be

NOTE: Shelves will discolor

during the self-clean cycle. )

Step

● Wipe up heavy soil on oven

bottom. thoroughly

to pre~ent

A. Oven Front Frame

Oven Door Gasket C. Openings in Door D. Oven Light Step

● Clean spatters or spills on oven

front flame outside gasket (B) with a dampened

cloth.

not clean gasket (B). Do not allow water to run down through openings in top

use

around self-cleaning oven.

●

Clean

of oven door with soap and water.

Do not use abrasives or oven cleaners.

broiler pan, broiler rack

other cookware from the oven.

left

in oven.

If you use soap, rinse

bef’ore

self-cleaning,

staining.

(A)

and oven door

Polish with a dry cloth. Do

of door

(C).

Never

a commercial oven cleaner in or

top, sides and outside front

● Close oven door and make sure

oven light (D) is off.

Caution:

Chrome trim rings around

the surface units should never be

cleaned in the self-cleaning oven. Neither should reflector pans of

foil or shiny chrome.

How to Set Oven for

Cleaning

Step 1:

●

Turn OVEN SET and OVEN

TEMP knobs to CLEAN.

will snap into final position when the CLEAN location is reached.

Step

. Slide the latch handle to the right

as far as it will go.

Controls

Step 3:

● Set the automatic oven timer:

. Make sure both the clock and

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

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

is reached.

Push in and turn STOP TIME knob. Set Stop Time for three hours later than present time of day—for example, if it is now, set

Stop

Time

6:00

for 9:()().

The oven cycling light (below OVEN TEMP knob). the CLEANING light and the OVEN ON light will glow, indicating that the self-clean cycle has begun. When the oven reaches a certain temperature, the oven door will lock. The latch handle cannot be moved until oven cleaning is complete and the oven cools down. Oven door and window (on models so equipped) get hot

during self-

clean cycle. DO NOT TOUCH. The oven will smoke the first time

you use the self-clean cycle even though you have wiped up any excessive soil. This is normal and should stop in about 10 minutes. To help control the smoke, turn on the exhaust

fan

over the

range

when you use the self-clean cycle the first time.

Follow These Steps after Self-Cleaning

After cleaning is complete, the door will stay locked until the oven cools down. This takes about minutes.

Step 1:

● When oven has cooled, slide the

latch

handle to the left as

will

and open the door. If the door will not open move the latch handle

back

to the right, wait an additional 15 minutes and then try

again.

DO not

Step

“

Turn OVEN SET knob to OFF.

Step

force

the latch handle.

. Turn OVEN TEMP knob to

WARM. NOTE: To start and stop cleaning

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

di:il

to time you wish

cleaning to start. Then set STOP TIME dial for three hours later than the Start Time. Oven will automatically turn on and set times.

far

as it

off at the

Questions and Answers

Q. Why won’t my oven clean immediately even though I set all the time and clean knobs correctly?

A. Check to be sure your DELAY

START dial is set to the same time as the range clock. Also check to be sure latch handle is moved to the right.

Q. If my oven clock is not working,

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

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

cycle.

Q. Can I use commercial oven cleaners on any part of my

cleaning oven? A. No

cleaners or coatings should be used around any part of this oven.

you do use them and do not wipe the oven absolutely clean afterward. The residue can scar the oven surface

and damage metal parts the next time the oven is automatically cleaned.

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

A. No, this gasket is essential for a

good oven seal, and care must be taken not to rub, damage or move this gasket.

Q. After having just used the oven, I could not move the latch

handle. Why? A.

After several continuous

temperature bakings or

broilings,

the door cannot be latched. If this happens, let the oven cool by opening the oven door. After the oven has cooled, you will be able to latch the oven door for self-cleaning.

Q. What should I do if excessive

smoking occurs during cleaning?

This is caused by excessive soil, and you should switch the OVEN SET knob to OFF. Open windows to

rid room of smoke. Allow the oven to cool for at least one hour before opening the door. Wipe up the excess soil and reset the clean cycle.

self-

high-

Q. Is the “crackling” sound

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

and cooling during both the

cooking and cleaning functions.

Q. Should there be any odor during the cleaning?

A. Yes,

during the first Failure to wipe might also cause an odor when cleaning.

there may be a slight odor

few

cleanings.

oLlt

excessive soi]

Q. What causes the hair-like

lines on the enameled surface of my oven?

A. This is a normal condition

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

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

A. Some types of soil will leave

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

cloth.

Q. My oven shelves do not slide easily. What is the matter?

After many cleanings, oven shelves may become so clean they do not slide easily. To make shelves slide more easily

after each

self-cleaning cycle, dampen fingers

with a small amount of cooking oil and rub lightly over sides of shelf where they contact shelf supports.

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

A. Yes. After the self-clean cycle,

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

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.

Care and Cleaning

(See Cleaning Guide)

Proper care

impoIlant so

yOLI

efficient and satisfactory service.

Follow’ these

caring for yOLH-

and

proper maintenance.

and

cleaning are

yoLw

range will give

directions carefully in

range to

assure

safe

Cooktop

The

porcelain enamel cooktop is sturdy but breakable This

t’inish

is acid-resistant. However, any high acid content (such as

tomato

or vinegar-) should not be

permitted to remain on the finish.

food

spills with

misused.

fnlit

juices,

Cleaning Under the Range

The area LInclcr the range of equipped with a bottom drawer can

reached easily for cleaning by

removing

remove,

way,

it. To replace. insert

of drawer

ides. Lift

insert easily. Let front of drawer

down,

the

bottom drawer. To

pLIll

drawer

tilt

Llp

the front and remove

beyond

then

stop on range

d~-awer

pLlsh

in to

if I;ecessary to

oLlt

glides at

models

all the

back

close.

Removable Oven Door

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

To REPLACE, Line

LIp door with hinges and push

door firmly into place.

yoLl feel

grasp

door at sides.

hinge

Oven Vent Duct

Your

range

is vented through duct located under the right rear surface unit.

b remokre:

● Make sure unit is cool.

● Lift LIp right rear surface unit.

● Remove drip pan/trim ring.

● Lift out oven vent

To replace:

● Place the part over the oven vent

located below the cooktop with

opening 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

re~eased

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

Clean

the duct often.

of the duct under the

during oven use. NOTE:

Lamp Replacement

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

lamp cover and bulb cool completely before removing or replacing them.

duct.

let

cycle.

the

The oven with

held~n

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 ANY SCREWS.

. Replace bulb with 40-watt home appliance

To replace cover:

●

Place it into groove of lamp receptacle. Pull wire bail forward to center of cover until place. When in place, wire holds cover firmly. Be certain wire bail is in depression in center of cover.

. Connect electric power to range.

Imp

(bulb) is covered

a glass

removable cover which

place with a bail-shaped

off cover. DO NOT REMOVE

bulb.

snaps into

Surface Units

Clean the area under the drip

pdtrim rings especially

To make cleaning easier, tilt-lock units lift up and lock in the up position, and plug-in units are removable.

Caution: Be sure

turned to OFF and surface units are cool before attempting to lift

or remove them.

After

1 ifting

removing a plug-in unit, remove the drip them according to directions in the Cleaning Guide. Wipe around the edges

of the surface unit opening.

Clean the area below the unit. Rinse all washed areas with a damp cloth or sponge.

often. Built-up soil,

g~ease, may catch

all

controls are

the tilt-lock unit or

pardtrim

rings and clean

fire.

—

Tilt-Lock (stand-up) Units

(on models so equipped)

Tilt-1ock 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/trim ring

into the recess in the cooktop.

● If you have a separate trim ring,

put it in place over the drip pan. The drip pan must be under the trim ring.

● Guide the surface unit into place

so it rests evenly.

Plug-In Units

(on models so equipped)

Plug-in units can be removed.

/-’/

&!!i5!s

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

Do not lift a plug-in unit more

than 1 inch. If you do,

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.

Separate Drip Pan & Trim Ring

Installation/Removal

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 a separate trim ring, put it in place over the drip pan. The drip pan

under the trim ring.

● 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 rests evenly.

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,

● 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,

may not

must

Adjusting Oven Thermostat

Use the time given in your recipe when using the oven for the first time. Oven thermostats. in may “drift” from the factory setting and differences in timing between an old and a new oven of 5 to 10 minutes are not unusual. Your oven has been set correctly at the factory and is more likely to accurate than the oven which it replaced. However,

your foods consistently brown too little or too much, you may make a simple adjustment in the thermostat (Oven Temp) knob.

@ @

To adjust the thermostat knob:

Pull the knob off the shaft, look

at the back of the knob and note the current setting before any adjustments.

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

3. If the oven temperature seems too hot, move the top screw toward the word HOTTER. If the temperature seems too cool, move the screw toward the word COLDER. Each notch changes the temperature by about Fahrenheit.

4. Tighten the screws.

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

tilme,

you find that

III*

‘+

8“

PER NOT

making

degrees

the shaft.

—

Cleaning Guide

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

PART

Bake Unit and

Broil Unit

Broiler Pan and Rack

Control Knobs: Range Top and Oven

outside Glass Finish

il!letal,

including Chrome Side ‘l’rims and ‘l’rim Strips

Porcelain Enamel and Painted Surf’aces*

Inside and Outside

Oven Door*

MATERIALS TO USE

● soap and

●

Soap-Fi

●

Pht

●

Di ~bw a~her

● Mild Soap

● Soap and Water

● Paper Towel

●

Dry

● Soap and Water

Watel”

led

Scouring Pad

ic Scouring Pad

and

Water

Cloth

GENERAL DIRECTIONS

not

clean

the bake unit

The bake unit is hinged and can be lifted gently

NOTE:

reildue.

oih accumulate~

Drain

fat.

cool pan and

Sprinkle on detergent.

and

rack. Let pan OPTION: The broiler pan and rack

Pull OH knob$.

flat

match

Wash all

remo~’ed.

are

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

DO NOT USE oven cleaners, cleansing powders abrasives.

the surface.

DO NOT cleansing powders or harsh abrasives.

rack stand for a

Wash gently but do not soak. Dry

area on the knob and shaft.

glas~

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

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

Thefe might scratch

(-’SE

oven cleaners,

broil unit. Any soil will burn

aroLInd

the

bake

rack

\lightly. (Do not

Fill the pan with warm water

few

may

Wa\h. rinse,

It acids should \pill on the range

or harsh

dry paper towel or cloth to wipe up right away. When the

\uri’ace

For other

and cloth.

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

gasket. ~)peningj on

causes

OUTSIDE OF DOOR:

clean the top.

off

when the

clean the oven

unit IS heated.

floor.

If spillo~er,

unit. gently wipe around the unit with warm water.

let

wiled pan and rack stand in oven to cool. )

and

minutes. Wash: scour if

necessw-y.

also be cleaned in a dishwasher.

spread cloth or paper

and

return

control~ to

and

then polish with a dry cloth.

while

has cooled. wash

\pills. such as

water when cooled

\elf-cleaning cycle. DO NOT rub or damage

Avoid

getting

the door. Rin\e well. NOTE: Soap left on liner

additional stains when oven is reheated.

\ides and

und

rinse.

fat

smatterings, etc.,wash with soap

and

then rinse. Polish with a dry

soap and Water on

U\e soap and water to thoroughly

ti-ont

of the ()\en door.

[owe]

Rinse and dry.

range, making

it is hot. use a

if the oven

the gasket or in the

oker the

Jure

()}en

Gasket*

O\en IJiner

O\en

Vent Duct

Shelves

t See

Self-Cleaning

oi en

Directions)

‘SmllaQe

i mediately. w

●

.Soap

and

Water

● Soap and Water

●

,Soap

and Water

marinacie$,

fruit

iuice~,

lth

care being’ tahen to not touch any hot portion of

tomato ~aucei and baitin~

A\oid getting ANY cleaning materials (m the gasket.

before cleaning. Frequent wiping with mild soap and water will prolong the time between

Cool

tmajor

cleanings. Be sure to rinse thoroughly to avoid additional staining. For

Jel

use your

Remo\e the Oven Vent Duct

and

YoL]r htind

f-cleaning cycle often.

found

drj and

repltice.

(Opening should match opening in drip pan. )

under the right rear surface unit. Wash in hot. soapy water

shel~es cm be cleaned with the self-cleaning function in the

and rinse thoroughly’.

material~

containing

the o}>en.

acid~

may cause di~coloration. Spillovers

When-the surface is cool, clean

and

rinse.

()\ren.

For heavy soil. clean by

~hould

hea~’y

be wiped up

\oiling.

PART

Calrod

’ Surface

Unit Coils

Storage Drawer

Chrome-Plated Trim Rings

Aluminum Drip Pans

Porcelain Enamel Drip Pans

MATERIALS TO USE

● Soap

and

Water

● Soap

and

● Stiff-B

● Plastic Scouring Pad

● Soap and Water

● Pla\tic Scouring

● Dishwasher

● Soap and Water

● Soap-Filled Scouring Pad

● Plastic Scouri

Water

\tled Brush

n.g

Pad

GENERAL DIRECTIONS

Spatterf

and

DC)

NOT USE a dishwasher

to clean the surface unit coils.

At the end

unit and heat the soiled units about a minute and switch the cleaning materials on the coils. Wipe

materiali

spills burn away when the coils are heated.

of a meal, remove all utensils from the Cal rod

HI. Let the

units to OFF. AJ

off any cleaning

with d

clamp paper towel before heating the

unit.

NOT handle

NOT attempt to

the

unit before

cietin

complctel>

plug-in units in

cooled.

the

ot en.

For cleaning, remove drawer

DO NOT immerse plug-in

pulling it all the

way

open. tilt up the front

units

in anj kind of liquid.

and

lift out.

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

described below or in the

Clean OVEN. Rings will discolor. Wipe next time you cook. To mentioned. Rub lightly

pan$

Cool

slightly. Soak in detergent and

re]mo~e

with

di~hwasher.

DO NOT CLEAN IN SELF-CLEANING

after each cooking so unnoticed spatter will not burn on

burned-on \patters, use any or all cleaning materiali

scouring pad to prevent scratching of the surface.

w;ish

or scour pans with hot

mater.

Rinse and drj.

Pans may also be cleaned in the dishwasher.

can

Porcelain drip pans detergent and hot

be cleaned in dishwasher, or by hand. After pans cool

water. wash with a plastic scouring pad if

necessarjr.

then

\lightlj,

rin$e and

w)il bul”n

off

oi~

getting

C’ah-od

self-cleaning

Y$’ipe

WA in

dry.

—— --—

—

———

—–—

—.

=–

———

——––

–=— –—

––——

—–—

—–

———

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.

● Door left in locked position after cleaning.

. Light bulb is loose.

●

Bulb

is defective. Replace.

. Switch operating oven light is broken. 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.

● Cookware is 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 on BAKE.

● OVEN TEMP knob not set correctly.

. 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.

CALROD “ SURFACE

~]NITS NO’T

FUNCTIONING PROPERLY

OVEN WILL NOT SELF-CLEAN

OVEN DOOR WON’T LATCH

you

need more help... call, toll free:

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.

“

Automatic timer dials not set or not set properly. Clock must be set to time of day and the STOP TIME dial must be set and advanced beyond the time noted on oven clock.

● The STOP TIME dial was not advanced for long enough.

● Both OVEN SET and OVEN TEMP knobs must be set at CLEAN setting.

During the self-cleaning function, a thick pile of

spillover

in the oven can leave a

heavy layer of ash that can insulate the area from further heat.

● Latch handle not moved to the right.

. Oven may be too hot from previous use. Open oven door to cool oven. When oven has cooled, latch handle can again be moved.

● OVEN SET knob must be at CLEAN or OFF before latch handle can be moved.

— —.

BEFORE YOU BEGIN

Read carefully.

IMPORT~:

local electrical inspector’s use.

IMPORT~:

CODES AND ORDINANCES. NOTE TO

kstructions titi tie appfiance

is completed. NOTE TO CONSUMER: Keep

Care Guide and Installation Instructions for future use.

N~: ~s appbce

tiese

instructions completely and

Save

INST~~R: have

tiese

OBSERW

must be prope~

instructions for

GOWRNING

tiese

after

&is

ins-tion

Use and

@undd.

TOOLS YOU WILL NEED

brge

blade screwdriver

Channel lock pliers

tie

STEP 1

PREMRE THE OPENING

l~~t’

spacing is recommended from the range to

adjacent vertical walls above

Alow

3011

minimum clearance between surface units and bottom of unprotected wood or metal top cabinet, and

151’

minimum between

countertop and adjacent cabinet bottom.

STEP

(cont.)

To eliminate the risk of burns 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

5“

cabinets.

NOT LESS THAN

WIDTH OF RANGE

cooktop

surface.

beyond the bottom of the

ELECTRl~L

—

CA~ON,

DO NOT USE AN THIS

~MOW

BREAKER BEFORE BEGINNING

INSTW~ON.

This

apptiance

voltage and frequency, and connected to

individud,

REQUIREMENTS

FOR

APPWCE.

HOUSE FUSE OR OPEN CIRCUIT

properly grounded branch circuit,

PERSON~ SAF~:

E~NSION

must be

suppfied

CORD

with the proper

protected by a circuit breaker or time delay fuse, as noted on the rating plate.

Wiring must conform to National Electric Codes.

Hthe electric service provided does not meet the

above

hcensed

specifimtions,

it is recommended that a

electrician install an approved outlet.

Because range terrninds are not accessible after range is in position,

fletible

service conduit or cord

must be used.

~TH

OUTLET BOX INSTALLED

MIN.

SHADED AREA

STEP

PRE*RE

Use only a 3-conductor, or if required a

FOR ELECTRIUL CONNECTION

conductor range cord set as noted below.

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 cord 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

hcate

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

support the flexible cord strain relief, which

must be securely attached to the cord set.

I II

STEP

3WIRE

Power Cord Installation-Insert screws

SYSTEM

through power cord terminals so that the

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

SCREW

:~:::CTOR

TERMINAL

POWER CORD RING TERMINAL

POWER

MOVABLE NUT

CORD

Cable Direct Insolation-Clamp bare wires

between the connector

block terminals and

movable nuts with screws tightened securely.

- . --

FLEXIBLE

—

MOVABLE NUT

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

@rass

colored) terminals.

GROUNDING STRAP

(GROUNDED TO RANGE)

UTRAL

RMINAL

WARNING:

.-1

APPRO~D

CONNE~ON

Muminum

Connect length of copper building wire to

range terminal block.

Splice copper wires to aluminum wiring using

special connectors designed and

joining copper to aluminum, and follow the

connector manufacturer’s recommended

procedure closely.

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

CONNE~OR

FOR COPPER

ONLY.

Wiring

BLOCK IS

~RE

U.L.

approved for

STEP 5

4*IRE

SYSTEM

SPECIAL GROUNDING INSTRUCTIONS

WARNING:

Frame grounded to neutral of appliance through a link. If used in a MOBILE HOME or if 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.

(If the appliance is to be connected by means of a

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

CONNECTOR BLOCK

4TH GROUNDI

LOCAL

GROUND

LUG

WARNING

Range must be secured by ANTI-TIP bracket

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 from spilled hot liquids or from range

Typical installation of Anti-Tip bracket

Attachment to Wall

Bracket

Screw Must Enter

Wood or Metal

itseti.

Wall Plate

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 if necessary to

insert easily. One of the rear leveling feet will engage the ANTI-

TIP bracket (allow for some side to side

Nlow

adjustment). between the range and the leveling foot that is to be installed into the ANTI-TIP bracket.

Check the range for proper installation into the

ANTI-TIP bracket (after the range has been

properly installed) by grasping the edges of the REAR burner holes and carefully attempting to tilt the range forward.

a minimum clearance of

1/811

STEP 6

ANTI-TIP BRACKET INSTALLATION

ANTI-TIP bracket 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

and the instructions that fit your situation before beginning installation.

IMPORT~T SAF~ INflRUCTIONS

STEP 8 FINAL CHECK

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

leaving the range.

Wdll

Be There

With

—

assurance that if you ever need information or assistance

from GE, we’ll be there.

In-Home Service

8flo-GE-cAREs

AGE Consumer Service professional

—

wfll

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 weekdays, days). Our factory-trained technicians know your appliance inside and out— so most repairs can be one visit.

tie

purchase of your new GE appliance, receive the

Repak

provide expert repair service,

(7:00

9:00

a.m. to

7:00

2:00

p.m. Satur-

handed

p.m.

in just

you have to do is cdl—toll-free!

Service Contracts

800-626-~4

You can have the secure feeling that GE Consumer Service there after your warranty expires. Purchase a GE contract ranty is stil in effect and you’ll receive a

subs~tid

year contract, you’re assured of future service at today’s prices.

discount. With a mtitiple-

wH1

whtie

stall be

your war-

GEAnswer

Center

80~62&2000

Whatever your question about any GE

major appliance, GE Answer information service is available to help. Your cdl—and your question—

wfil

be answered prompdy and courteously And you can time. GE Answer

open 24 hours a

Telecommunication

Cente@

day

7 days a week.

Detice

Cente@

cdl

any

service is

for the Deaf

Pam andAccessories

8M-626-2002

hdividti qutiled

own appliances can

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

The GE parts system provides access

to over 47,000 parts ... and Genuine warranted. Discover cards are accepted.

contained in this

dures

any user. Other servicing

shotid

vice personnel. Caution must be

=ercised,

may

Rena

WSA, Masteflard and

User maintenance instructions

intended to be performed by

be referred to

since improper servicing

muse

unsafe operation.

to service their

have needed

Par~ are fully

bootiet

cover

genedy

qutiled

ser-

For Customers

Wtih

Special Needs...

808.6262000

Upon request, GE will provide Braille

controls for a variety of GE appliances,

and a brochure to assist in planning a barrier-free kitchen for persons with limited

free of charge,

or speech who have access to a or a conventional teletypewriter may

cdl 800-TDD-GEAC

to request information or service.

mobdity To obtain these

cdl

800.626.2000.

Consumers with impaired hearing

(800-833-4322)

item%

TDD

YOUR GE ELECTRIC RANGE

WARRANTY

Save

proof of original purchase date such as your sales slip or

cancelled

check to establish warranty period.

WHAT IS COVERED

WHAT IS NOT COVERED

FULL ONE-YEAR WARRANTY

For one year from date of original purchase, we will provide, free of charge,

pafls and sewice labor in

your home to repair or replace

any

pati

the range

that fails because of a manufacturing defect.

● Service trips to your home to

teach you how to use the product.

Read your Use and Care material.

If you then have any questions about operating the product please contact your dealer or our Consumer Affairs office at the address below, or call, toll free:

GE Answer

Center@

800.626.2000 consumer information service

● 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

Care@

Customer

servicers during

normal working hours.

Look in the White or Yellow Pages

of your telephone directory for

GENERAL ELECTRIC COMPANY,

GENERAL ELECTRIC FACTORY

SERVICE, GENERAL

ELECTRICHOTPOINT FACTORY SERVICE

or GENERAL ELECTRIC

CUSTOMER CARE

● Replacement of house fuses or

SERVICE.

resetting of circuit breakers.

● Failure of the product if it is used

for other than its intended purpose or used commercially.

● Damage to product caused

by accident, fire, floods or acts

of God. WARRANTOR IS NOT

RESPONSIBLE FOR CONSEQUENTIAL DAMAGES.

—

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.

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

This book is printed on recycled

Pati

No. 164 D2588P061

Pub No. 49-8259

5-91

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

papec

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GE JBP25GP, JBP26WP, JBP26GP, JBP24GP, JBP22GP User Manual

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User Manual

WARRANTY