GE JBP87GD User Manual

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READ AND S/9/E THIS BOOK

to get the best performance from your range

Features of Your Range—page 4
Energy Saving Tips—Inside Front Cover

Use and Care of Your

Ceramic Cooktop—pages 6,7,17

Oven Cooking—pages 8-11
How to Operate Your

Self-Cleaning Oven—pages 12-13

..

...

Save Time and Money­Before You Call for Service

Use The Probiem Soivef—page 15

Use and Care
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Before Usina Your Range

Read This Use and Care Book

tc get the best perfQrrnsnGe from your ranges
Take the time to read this book and learn how to
enjoy your new Range. It contains detailed oper
ating instructions and recommended maintenance,
as well as handy tips to help you gain maximum

benefits from your Range. Once you have read the
book, keep it "handy to answer any questions you
may have.

if you have any additional questions concerning the

operation of your Range, write—including your

phone number—toi

Consumer Affairs
General Electric Company
Appliance Park
Louisville, Kentucky 40225

IF YOU RECEIVED A DAMAGED RANGE, imme

diately contact the dealer (or builder) from whom
you purchased it= They have been informed of the

proper procedure to take care of such matters and
can handle it for you.

Record Model and Serial Numbers

Your range has a nameplate on which is stamped the
model and serial numbers. (See page 4). Model and
serial numbers are also on the Purchase Record Card
which came with your range. Record the numbers in
the spaces provided below.

Please refer to both model and serial
future correspondence or product service calls con
cerning your range.

Model Number
Serial Number

Date Purchased

KEEP PURCHASE RECEIPT WITH THIS BOOK TO

ESTABLISH THE WARRANTY PERIOD.

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Save Time and Money—
Before You Call for Service

Check “The Problem Solver”. (See page 15.) It lists

many minor causes of operating problems that you

can correct yourself and may save you an unneces-

oai y OC7I V wai i.

Energy Saving Tips

Top-of-the-Range Cooking

1. Use cooking utensils of medium weight alumi
num, tight-fitting covers, and fiat bottoms which
completely cover the heated portion of the surface

unit.

2. Cook fresh vegetables with a minimum amount
of water in a covered pan,

3. '‘‘Keep an eye” on foods when bringing them
quickly to cooking temperatures at HIGH heat.

When food reaches cooking temperature, reduce

heat immediately to lowest setting that will keep it
cooking.

4. Use residual heat with surface cooking when
ever possible. For example, when cooking eggs in

the shell, bring water to boil, then turn to OFF posi-

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5. Use correct heat for cooking task . . . high heats
to start cooking (if time allows, do not use HIGH
heat to start), 7—quick brownings, 4—slow frying,
2—finish cooking most quantities, simmer—double

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quantities.

6. When boiling water for tea or coffee, heat only
the amount needed. It is not economical to boil a
container full of water for only one or two cups.

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Oven Cocking

1. 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 the light goes out.

2. Always turn oven OFF before removing food.

3. During baking, avoid frequent door openings.
Keep door open as short a time as possible when it
is opened.

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cleaning operation.

5. Cook complete oven meals instead of just one

food item. Potatoes, other vegetables, and some
desserts will cook together with a main-dish casse-

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cook at the same temperature and in approximately

the same time.

6. Use residual heat in oven whenever possible to

finish cooking casseroles, oven meals, etc. Also

add rolls or precooked desserts to warm oven,
using residual heat to warm them.

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©1982 ueneral Electric Co., U.3.A. All rights reserved.

F

Table of contents

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Energy Saving Tips ......................................................Inside Front Cover

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oaieiy lips..........................................................................................................................

Features of Your Range

Automatic Timer and Clocks

How To Use Your Range Top

Care of Your Range Top................................................................................ 7

Using Your Oven............................................................................................. 8

How To Bake and Time Bake

How To Roast............................................................................................... 10

How To Broil................................................................................................. 11

How To Self-Clean Your Range

How To Care For Your Range ................................................................... 14

Thca Prr»hlom .Qril\/or . ____

Cleaning Your Range Chart

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Baking Chart................................................................................................... 20

Roasting Chart...............................................................................................21

Broiling Chart

If You Need Service ................................................................................24-25

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

________________________________________________________

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......................................................................................... 22

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16-17

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9

Safety Tips

When You Get Your Range

# Have ihe instailer show you the iocation

of the range circuit breaker or fuse, and
mark it for easy reference.

© Have it installed and properly grounded

by a qualified installer.

Using Your Range

® Don’t leave children alone or unat

tended where a range is hot or in opera
tion. They could be seriously burned.

® 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: DO NOT STORE ITEMS OF

INTEREST TO CHILDREN IN CABINETS
ABOVE A RANGE OR ON THE BACK­SPLASH OF A RANGE—CHILDREN
CLIMBING ON THE RANGE TO REACH
ITEMS COULD BE SER IOUSLY
INJURED.

® Do not touch heating elements or inte

rior 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 sur
face cooking areas, areas nearby sur
face areas 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 openings, and crevices around the
oven door.

Remember: The inside surface of the

oven may be hot when the door is
opened.

® Wear proper clothing. Loose fitting or

hanging garments should never be worn

while using the appliance.

® Never use your appliance for warming

or heating the room.

® Do not use water on grease fires. Never

pick up a flaming pan. Smother flaming

pan on surface area by covering pan

completely with well fitting lid, cookie

sheet or fiat tray. Flaming grease out

side a pan be put out by covering with
baking soda or, if available, a multi
purpose dry chemical or loam.

® Do not use your oven to dry news

papers. If overheated, they can catch

fire.

® Do not store flammable materials in an

oven or near the cooktop.

® Do not let cooking grease or other

flammable materials accumufate In the

range or near it.

Surface Cooking

® Never leave surface cooking areas at

high heat settings. Boilover causes

smoking and greasy spillovers that may
catch on fire. Boil dry situations can
cause damage to utensil or glass sur
face area.

• Only certain types of glass, glass/
ceramic, 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 “Mow to Use Your

Range-Top” for suggestions.)

© Use only dry potho!dsrs==moist or

damp potholders on hot surfaces may
result in burns from steam. Do not let
potholders touch heated areas. Do not
use a towel or other bulky cloth.

• To minimize burns, ignition of flam

mable materials, and spillage, the handle
of a container should be positioned so
that it is turned toward the center of the
range without extending over nearby
surface units.

® Always turn surface unit to OFF before

removing utensil.

@ Keep an eye on foods being fried at

HIGH or MEDIUM HIGH heats.

® Foods for frying should be as dry as

possible. Frost on frozen foods or mois

ture 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 combinaiion 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 over-heating fat

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1 Use Proper Pan Size—This appliance is

equipped with one or more surface
cooking areas of different size. Select
utensils having flat bottoms large enough
to cover the cooking area. The use of
undersized utensils will expose a por

tion of the surface cooking area to

direct contact and may result in ignition

of clothing. Proper relationship of

utensil to cooking area will also improve

efficiency.

3 When flaming foods under the hood,

turn the fan off. The fan. If operating,
may spread the flame.

® Be sure vent duct Is unobstructed.

@ Do not cook on broken cooktop. If

cooktop should break, cleaning solu
tions and spiiiovers may penetrate the
broken cooktop and create a shock

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immediately.

- Clean, cooktop with caution. If a wet

sponge or cloth is used to wipe spills on
a hot cooking area, be careful to avoid
steam burn. Some cleansers can pro
duce noxious fumes if applied to a hot
surface.

Don’t heat unopened food contaii>e!is in
the even. Pressure could build up and
the container could burst causing an

injury.
When using cooking or roasting bags in

oven, follow the manufacturer’s direc
tions.

When cooking pork in oven, follow our
directions exactly and always cook the
meat to at least 170°. This assures that, in
the remote possibility that trichina may

be present in the meat, it will be killed and

meat will be safe to eat.
Don’t use aluminum foil anywhere on

the range except as described in this

book. Misuse could result in a shock,

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Cleaning Your Range

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Care Book.

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

move the gasket.

® Before self-cleaning the oven, remove

broiler pan and other containers.

® Do not use oven cleaners. No commer

cial oven cleaner or oven liner protec
tive coating of any kind should be used
in or around any pari of the oven.

If You Need Service

Í» a

Baking, Broiling and Cleaning

® Stand away from the range when

opening oven door. The hot air or steam

which escapes can cause burns to the
hands, face and/or eyes.

# Keep oven free from grease build up.

e Place oven rack In desired position

while oven is cool. If racks must be
handled when hot, do not let potholder
contact heating units in the oven.

© Pulling out shelf to the shelf stop is a

convenience in lifting heavy foods, it is
also a precaution against burns from
touching .hot surfaces of the door or
oven wails.

# Read “The Problem. Solver’’ on page 15

of this book.

® Don’t attem.pt to repair or replace any

part of your range unless it is specifi
cally recommended in this book. All
other servicing should be referred to a

qualified technician.

® Disconnect range at circuit breaker or

main fuse before performing any service.

Features of Your Range

10. QLASS-GERAM!C cooking T0P= Cooking

areas are indicated by sunburst designs.

11. OVEN VENT DUCT.

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except when self-cleaning. See pages 12 and

13 for more information.

13. OVEN LINER. Gray porcelain interior retains

heat and energy when cooking.

14. BROIL UNIT. When broiling, it radiates heat to

food surface. Also -energized at low wattage
during baking to give balanced heating.

15. OVEN SHELVES. May be easily removed and

repositioned on shelf positions recommended

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be left in oven during self-cleaning function.

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MODEL JBP87GD

cookino Dositions bv letters A. B. C and D. See
cooking charts for recommended positions.

1. SURFACE UNIT CONTROLS. Push in to set.

2. INDICATOR LIGHT FOR SURFACE COOKING

AREAS.

3. OVEN SET (CLEAN) KNOB. Turn to desired
oven cooking function or to CLEAN position
when self-cleaning oven.

4. OVEN TEMP (CLEAN) KNOB. Turn to set oven

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CLEAN when self-cleaning oven.

5. OVEN CYCLING LIGHT. Light glows until

oven reaches selected temperature then goes
on and off during cooking v»/ith the oven units

as temperature is maintained.

6. AUTOMATIC OVEN TIMER CLOCK AND

MINUTE TIMER. Use to set all oven timed

cooking funetions and self-cleaning. (See page

R inr HptflilAH information on cottino \

7. LATCH RELEASE. Push and hold in while 24. OVEN LIGHT SWITCH. Use to turn interior

moving latch to CLE.AN or COOK positions.

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when oven has reached cleaning te.mperature.
Oven cannot be opened when this light is on.

9,- OVEN CLEANING LIGHT, Glow.s during self

cleaning when all controls are set.

17. INTERIOR OVEN LIGHT. Automatically turns

on when oven door is opened.

18. MODEL AND SERIAL NUMBER PLATE. Located

on right side of oven frame just below cooking

surface.

19. BROILER PAN AND RACK. Pan is used to

catch drippings, slotted rack supports food
and shields drippings or juices during broiling
or roastin'^ to lessen s^^atters. DO NOT CLE.AN
IN SELF-CLEAN OVEN. '

2Q. OVEN FRAMi,

21. WOVEN DOOR GASKET. Seals between oven

door and oven.

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broiler pan and rack

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closed.

25. BAKE UNIT. During baking, it heats the air in

oven. May be gently lifted for cleaning.

26. SURFACE LIGHT BUTTON. Push and hold

until surface dooking light comes on.

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Automatic Timer and Ciock

MINUTE TIMER

AND CLOCK SET

TIME BAKE AND
SELF-CLEAN SET

To Set Ciock

TO SET THE CLOCK, push in the center knob of

the Minute Timer and turn Knob in either direction.

(After setting the clock, let the knob out, and turn

the Minute Timer pointer to OFF.)

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PUSH TO isET CLOCK

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Time Bake Uses Automatic Timer

Using Automatic Timer, you can TIME BAKE with
the oven starting immediately and turning off at the

Stop Time set or set both Start and Stop 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 and is also convenient for

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Setting the dials for TIME BAKE is explained in
detail on page 9.

Self-Clean Uses

To Set Minute Timer

The Minute Timer is the large dial to the left of the
digital clock. Use it to time all your precise cooking

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clock,
TO SET THE MINUTE TIMER, turn the center knob

clockwise, without pushing in, until pointer reaches
number of minutes you wish to time (up to 60).

Questions and Answers

O. How can ! 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 tern-

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time by visible steam only. Food
will cook in covered containers

even though you can’t see any
steam.

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Q. Must the Clock be set on cor
rect time of day when I wish to use

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cleaning?
A. Yes, if you wish to set the 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 + *T* i I'v'i fc* ^ n

during any cooking function. The
Automatic Timers (Start and Stop

Dials) are used with TIME BAKE

and SELF-CLEAN functions.

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

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Dials you may choose to begin immediately or clean
during the evening when energy rates are lower.
Full explanations of setting the Start and Stop Dials
for seif-cleaning are described on pages 12 and 13.

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

A. Yes, but if you are using a timed
cooking function, it is best to wait

until finished cookina.

now to Use Your Reiige Top

See Renoe Tno Cnrtlcino Chert on nenes 1ft M, IQ ®

--

Your range top is designed to give you the flexibility
of boiling, steaming, sauteing, browning, frying,
canning, or pressure cooking. The heat is trans

ferred from a heating element below the surface,
ihfough the eeramic top, to the bottom of the

How to 3@i Yoiir Range Top Conirois

You must push the knob in only
when it is set at OFF; this is to pre
vent you from turning the knob on

any other position, you can turn it
without pushing it in. You will feel it
pop out when you turn it to OFF.

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Step 1: Push in control knob.

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The lowest setting is between OFF
and WARM. At the HI setting, you
will feel the knob lightly click into

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In a quiet kitchen, you may hear

sliaht “nnnninn” Rnimri« Hiirinn

cooking, indicating heat settings
are being maintained.

Step 2: Turn the knob in either di
rection to the heat setting you

cooking utensil. This, in turn, heats the food. As it

heats, the cooking surface turns yellow. When the

control is turned to OFF, the cooking area cools
and returns to its original white color.

Container Tips

® Pots and pans should be flat on

the bottom and match the size of
the sunburst pattern. Large con-

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and small ones on small areas.

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® It is important pans fit the areas
you are using. A pan smaller than
the heated area wastes power. A
frying pan or skillet much larger

than the heated area may not heat
evenly.

® Center pots and pans on a cook

ing area which closely matches
the bottom of the utensil in size.

® Containers of various materials

may require different heat settings
and/or cooking time. Check the
manufacturer’s instruction before
using.

® Special cooking equipment with

out flat bottoms, such as the
Oriental wok, are not recornmended
and could shorten the life of the
range top since high temperatures

are required in this type of cooking.

Cooking Cuíde for Using Heats

HI
MED HI

MED

LOW
WM

NOTE;

1. At HIGH, MED HI, never leave food unattended. Boilovers

cause smoking: greasy spillovers may catch fire.

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

Cooking Tips

® Keep range and ventilating hood

free from grease accumulation.

@ When cooking is almost com

pleted, use the retained heat to
finish cooking. Turn the knob to
OFF and leave the cooking utensil

in place. When cooking area has
cooled, remove the utensil and the

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Quick start for cooking: bring water to boil.
Fast fry, pan broil; maintain fast boil on large
amount of food.
Sauté and brown; maintain slow boil on large
amount of food.
Cook after starting at HIGH; cook with little water in

covered pa.n.
Steam rice, cereal; maintain serving temperature of
most foods.

_______________

®To prevent certain foods from

foaming, add a tablespoon of
cooking oil to the water before

nookinn

.................

................

® Never leave food unattended
when you are cooking at HI or
MED HI settings. Boilovers cause
smoking and grease spillover may

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Wrong

Concave Bollom Rounded Bouom

Right

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® When canning foods, be sure to

check manufacturer’s instructions
and recipes. Be sure canner is flat-

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center of cooking area.

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Care of Your ceramic cookiod

IT IS THE OWNER’S RESPONSIBILITY TO KEEP THE GLASS
COOKTOP FREE FROM DiSCOLGRATiON BY PROPER
MAINTENANCE IN ACCORDANCE WITH THESE INSTRUC
TIONS, SINCE SOIL BUILD-UP IS THE ONLY CAUSE OF DIS
COLORATION. THE GENERAL ELECTRIC WARRANTY DOES
NOT COVER DISCOLORATION OF THE COOKTOP, OR
SCRATCHING OR OTHER DAMAGE CAUSED BY IMPROPER

CLEANERS.

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Care ana uieaning

of Ceramic Cooktop

if not properly cared for, your
cerarniG cooktop can beGorne
stained and the original white

finish permanently discolored.

Since soii build-up is the only
cause of discoloration, spatters
and spills must be cleaned up

properly. Heavy build-up can cause
a yellow or brownish-grey glass
film even when the cooktop is
cool. However, the film is on the
surface only and can be removed.

To keep the ceramic cooktop look
ing like new, follow these steps.

Before first using the ceramic

^cooktop, clean it with the Cieaner-

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Step 1: Simply put a small amount
of cleaner directly on the center of
each sunburst pattern. Clean with
a damp paper towel. Wipe off with

cuiulilt:;! uaiii^ uiwiii. wipe?

dry. NOTE: Use the Cleaner-Condi

tioner each day to remove all vis

ible soil from the ceramic cooktop.

At least once a week, clean the
cooktop with Bar Keepers Friend®

Cleanser which is especially formu
lated for cleaning glass-ceramic

appliance tops and cookware.
Step 2: To use, apply Bar Keepers

Friend® to damp paper towel and

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Be sure cooking surface is cooled.
{For stubborn stains, apply a paste
of Bar Keepers Friend® and water.

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let stand for about 45 minutes.)
After using Bar Keepers Fr|end®,
always clean with Cleaner-Condi
tioner following directions in Step 1.

and Bar Keepers Friend® Cleanser
is sold in many grocery, hardware,
and department stores.

For other specific soils or scratches,

__X___

A-T “/-My»««

reier lU payts i/ emiiicu vjiaoo-

Ceramic Cooktop.” This chart gives
problems, causes, preventions, and
ways to best remove most stains.

Cooking Tips

® Do not leave plastic items on
cooking area.

9 Do not cook foods packaged

in their aluminum foil trays or

ceramic. Foil can melt and fuse to
the unit causing permanent
damage.

9

Keep bottom of utensil and

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dusty or sandy areas, wipe the
utensil and cooking surface to pre

vent scratching the ceramic finish.

9 Wipe up spills and spatters when

cooktop is cool but before they
burn onto the surface. Be sure to
wipe area next to the unit you have
been using, in case food has spat-

Be careful to avoid steam burns on

your hand when wiping the cook
top.

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9 Avoid scratching the cooktop

with rings or other jewelry.

9 During cooking, utensil lids col

lect condensed steam, if con
densation drips on the cooktop,
mineral deposits in the water or
food can stain the cooking sur
face. Lift utensil lids so con
densation drips back into the uten
sil instead of on the cooktop.

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----------

MED or follow manufacturer’s di
rections when using utensils made
of the following materials; cast
iron, glass ceramic (pyroceram),
and stainless sieeL Also, enamel­ware which under certain condi
tions could melt and fuse to the
cooking panel when higher heats
are used. Manufacturers of glass
cooking utensils also recommend
using heats no higher than MED.

W»

K.«

Safety Checklist

Be sure the cooking top and surrounding areas
are cool before touching or cleaning. Even if

cooking surface has returned to its original
color, allow a few minutes for cooling.

1.^ When completely covered, the ceramic cooktop
can be used as a kitchen work surface. However,
be careful not to scratch the top with sharp ob

jects or utensils that do not have smooth

UUllUIIIS.

Never use the ceramic cooktop as a cutting

1/ Dried boilovers can cause permanent damage to

the ceramic cooktop. Take care to clean up boil
overs promptly.

If the ceramic cooktop cracks or breaks, do not
use any part of it. Call your service technician

nrnmntK/

h" .

Using Your Oven

Before Using

Your Oven

1. Look at the conirois. Be sure you
understand how to set them prop
erly. Read over the directions for the
Automatic Oven Timer so you
understand its use with the controls.

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

moving and replacing them prop

erly, to give sure sturdy support.

3. Read over information and tips

that follow.

4. Keep this book handy so you can

A M A#« II«« ^

lu II, uuiiiiy uio iiioi

weeks of getting acquainted with
your oven.

Oven Controls

The controls for the oven are

marked OVEN SET and OVEN
TEMP. OVEN SET has settings for
BAKE, flMi BAKE, bIrOIL, CLEAN

and OFF. When you turn the knob
to the desired setting, the proper

heating units are then activated for

that oneration.

OVEN TEMP maintains the tern- Qveo Interior Shelves

rvQristi irCl

alu■ ^

(150° ) to BROIL (550° ) and also at
CLEAN (880°). The Oven Cycling

Light glows until oven reaches the
selected temperature, then goes
off ap(j Qn with the oven unit(s)
during cooking. PRE-HEATING the
oven, even to high temperature
settings, is speedy—rarely more
than about 10 minutes. Preheat the
oven only when necessary. Most
foods will cook satisfactorily with
out preheating. If you find pre
heating is necessary, keep an eye
on the indicator light and put food
in the oven promptly after light
goes out.

Oven Temp Setting for Normal Cooking

IMPORTANT: The OVEN TEMP
control has a blue pointer that is

W...JT .W.

cooking, line up the desired tem
peratures (marked on the outer
edge of the control knob) with the
index marker located immediately

above the control.

For GLEAN; rotate the knob to the
right until blue pointer is pointing
up, toward Index Marker. When

position is reached, knob should
snap into position.

iicoH r»nl\/ for O.l PAM Por normal

cot frrtm \A/ARK/I

Pointer

The shelves are designed with
stop-locks so that when placed
correctly on the shelf supports, (a)
will stop before coming com-

tilt when removing food nor when

placing food on them.

TO REMOVE shelves from the

4v‘r\tnr\ \ lA/iil m/^4’

iii^ \^) will ii\^t.

oven, when cool, lift up rear of
shelf, puli forward With StOp-IOCkS

(curved extension under shelf)

along top of shelf supports.

TO REPLACE shelves in oven,
insert shelf with stop-locks resting
on shelf supports. Push shelf
toward rear of oven; it will fall into
place. When shelf is in proper
position, stop-locks on shelf will
run under shelf support when shelf
is pulled forward.

Oven Light

The light comes on automatically
when the door is opened. Use

eiA/it/'h tr» tiirn linht r*n onrf r»ff

WVVIkWII LW tuill M^IIV vyil UIIV.4 I I

when door is closed.
Switch is in horizontal position on

right side of door under handle.

Lamp Over

Surface Unit

Lamp may be iighted by pressing

the lamp switch button. Be sure to

hold button deoressed until lioht

comes on.

nuw lU

MS^iápi EI#S|!iE„ .„. ...

amms caiiu i ¡iü^ oaii^

See Baking Chart on page 20.

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

/^i\íc»гi r»r> ror'inoc ac a niiirlo r^v/on

yivv^l. V.. . V.

thermostats, over a period of
years, may “drift” from the factory
setting and differences in timing
between an oid and a new oven of

5 to to minutes are not unusual

and you may be inclined to think

that the new oven is not per

forming correctly. However, your
new oven has been set correctly at

the factory and is more apt to be
accurate than the oven it replaced.

How to Set Your

i BUfl 9^^ KWB

Step 1: Piace 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.

3j0M 2: Turn OVEN SET Knob to
BAKE*"and OVEN TEMP Knob to
temperature on recipe or on Baking
Chart.

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

l#^r Ralrinn

you set it to turn off automatically)
or Delay Start and Stop (setting
the oven to turn on auiomatic-ally
at a later time and turn off at a
preset stop time) will be described.

How to i>et Immediate Start

NOTE: Before beginning make

sure the range clock shows the
correct time of day.

Immediate Start is simply setting

oven to start baking now and
turning off at a later time automat
ically Remember foods continue
cooking after controls are off.

60 F 6

PUSHTOSET.CLOCK I»

X

___

.4. “T...

oiep i; lu oci oiup

knob on STOP dial
pointer to time you want oven to
turn off, for example 6:00. The
Start Dial should be at the same

r\r\Gi^tr\trk QO fKa pki Ho\/ r\r\

LIV./I I fcl iwM V.IC4jr WM I

clock.

OVEN TEMP

imG, push in

and turn

OVEN SET

How to Set

^fsir# saorl ¡Qfnn

Delay Start and Stop is setting the

UVt?M lu lUlii iiic;uvc?ii wii ciiivj

off automatically at a later time

than the present time of day.

Step 1: To set start time, push in
knob on START dial and turn
pointer to time you want oven to

turn on, for example 3:30.

60 F 0

- (0)^^

WIH

. 30

PUSH TO SET CLOCK

Step 2: To set Stop Time, push in

knob on STOP dial and turn

pOintGr to iiiTlG you vVSnt OVGm tO

turn off, for example 6:00. This
means your recipe called for two
and one-half hours of baking time.

NOTE: Time on Stop Dial must be

later than time shown on range

clock and Start Dial.

L!»

How to Time Bake

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

\/oiii OQ+ Crvon(->rNlcie Immcs_

UiCtL ywu u./\u 11 f p V./I iiiiffiw

diate Start (oven turns on now and

Step 2: Turn OVEN SET Knob to
TIME BAKE. Turn OVEN TEMP
Knob to oven temperature, for

example 250°.

Steo 3: Turn OVEN SET Knob to

TIME BAKE. Turn OVEN TEMP

Knob to 250° or recommended

temperature.

Place food in oven, close the door
and automatically the oven will be

turned on and off at the times you

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

NOTE: When setting oven for

M" W I 1., VWII lllV4IVfU4^\i/f Iwal^lli.

comes on only when oven turns on.

nalax/ Qtiart r^\/tan lnHlr*atr»r I inht

riU¥W tU nucís I

See Roasting Chart on page 21.

Roasting is cooking by dry heat. Tender meat or
poultry can be. roasted uncovered in your oven.

Rr^Qotinn tcinr* rsora + i I rzirio \a/KI/~‘K K/*\

I I I 1 I C4 «.u< f VVliiOII Otl\^UiV.J uc i^vv di lu

steady, keep spattering to a minimum. When
roasting, it is not necessary to sear, baste, cover, or
add water to your meat.

Step 1: Check weight of meat, and
place, fat side up, on roasting rack
in a shallow pan. (Broiler pan with
rack is a good pan for this.) Line
broiler pan with aluminum foil

when using pan for marinating,
cooking With fruits, cooking heavily
cured meats, or for basting food
during cooking. Avoid spilling
these materials on oven liner or
door.

Step 2: Place in oven on shelf in A
or B position. No preheating is
necessary.

Step 3: Turn_^OVEN SET to BAKE

and OVEN TEMP to 325°. Small

poultry may be cooked at 375° for
best brownina.

Step 4; Most meats continue to
cook slightly while standing after

being removed from the oven. For

rare or medium internal doneness,
if meat is to stand 10-20 minutes
while making gravy or for easier

carving, you may wish to remove

meat from oven when internal

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

(tuu may rit?af a;>nyiiLunot\m9 * luiot? uj ii luioait; u it;

oven is working properly.)
follow these steps:

temperature is 5-10° F below tem

perature suggested on chart. If no

standing is planned, cook .meat to

O I I r* f/4 + r\ rV-> r-\ /~S /~1 + I I K’y-N /-\ r-» /-<. l<-v fc*4-

ouyyooLcu toi M pci atu I c uii oiiai i

on page 21.

NOTE: You may wish to use TIME

BAKE as described on preceding

page to turn oven on and off
automatically.

Roasting is easy, just

For Frozen Roasts

® Frozen roasts of beef, pork,

lamb, etc., can be started without

+ hiQ\A/lnn Kilt oiir\iA/ iA_OC

«.iiMvvifiy) «iiv^vv iimi~

utes per pound additional time
(10 min. per pound for roasts

under 5 pounds, more time for
larger roasts).

© Thaw most frozen poultry before

roasting to ensure even done
ness. Some commercial frozen
poultry can be cooked success
fully without thawing. Follow di

I lo y Ivoi I I ^ai./rNOi o laut/i.

O I Uk ^ I

Questions and Answers

Q. Is it necessary to check for
doneriess with a meat thermometer?

A. Checking the finished internal
temperature at the completion of
cooking time is reco.mmended.

Temperatures are shown on Roast

ing Chart on page 21. For roasts

over 8 ibs., cooked at 300° with
reduced time, check with ther
mometer at half-hour intervals

after V2 of time has passed

Q. Why is my roast crumbling
when I try to carve it?

A. Roasts are easier to slice if
allowed to cool 10 to 20 minutes
sftGr rsmOViRy from GVGn. Bg sutg
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

rnpc;tc; whinh rnnk p Qhnrt lonn + h

.^v^wvw, « W.PVIl. IWIiyill

of time.

10

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

m

How to Broil

See BroiBing Chart on page 22.

Broiling is cooking food by intense
radiant heat from the upper unit in

XI

___

________ m.Xn

Lflfci uveii. iviusi nsii ciNU itJiiuei uuia

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

Step 1: if meat has fat or gristle

near edge, cut vertical slashes
through both about 2-in. apart. If
desired fat may be trimmed, leaving

layer about Ve-in. thick.

in broiler pan which comes with

range. Always use rack so fat drips

into broiler pan; otherwise juices

may become hot enough to catch

line broiler pan and rack. But, be
CERTAIN to cut opening in foil, to
correspond with rack so fat drips
into pan below.

io\/ Kia I icoH to

Step 3: Position shelf on recom

mended shelf position as sug

gested on Broiling Chart on page

22. Most broiling is done on C

position, but if your range is con
nected to 208 volts, you may wish

to use D position.

Step 4: Leave door ajar about 3

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

Step 5: Turn OVEN SET Knob and

OVEN TEMP Knob to BROIL. Pre

heating unit is not necessary

except in areas of low power vol
tage. (See notes on Broiling Chart
page 22.)

Step 6; Turn food only once during
cooking. Time foods for first side
as on Broiling Chart page 22. Turn
food, then use times given for
second side as a guide to pre
ferred doneness. (Where two thick

nesses and times are given together,
use first times given for thinnest

food.)

Step 7: Turn OVEN SET Knob to
OFF. Serve food immediately, leave
pan outside oven to cool during

meal for easiest cleaning.

Questions and Answers

Q. Should I leave the door ajar
when broiling chicken?

A. No. The door should be closed

when cooking chicken and shelf

Q. May I use aluminum foil to line
the broiler pan and rack?

A. Yes, if you mold foil thoroughly
to broiler rack, slitting it to con
form to slits in rack. Slits permit
proper drainage of meat juices

ing and spattering and preventing
possibility of fire from overheated

drippings. Do not place sheet of

foil on oven shelf. To do so may

and possible damage to oven finish. spatter and smoking.

“A**

AA lO I COUI m MOMUCU .

r\^r\ minimi'ylnn

pwii, I J I i I 1 I { I I i £.1 I t ^

In nr\r\ieor\ fnnH nnnipr thilR nrPVPntinn PXP.P.'iRivP

IM \-/ I \ 1

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

iTiGSt With tOHySI piGrCiPiQ mGat

with a fork also allows juices to
escape. When broiling poultry or
fish, brush each side often with
butter.

Q. When broiling, is it necessary to

always use a rack in the pan?

A Ypf? I Iciinn thp rank .<?!isnpnri.ci

the meat over the pan. As the meat

cooks, the juices fall into the pan

thus keeping meat dryer. Juices

are protected by the rack and stay

11

-

--------------- ’

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

11 i^ai oiiofMiiy iw 0(^1 .

Q. Why are my meats not turning
out as brown as they should?

A. In some areas, the power (volt

age) to the range may be low. In
these cases, preheat the broil unit
for 10 minutes before placing
broiler pan with food in oven.
Check to see if you are using the
recommended shelf position. Broil
for the longest period of time indi
cated in the Broil Chart in this
book. Turn food only once during
broiling.

IB a BH s H ñ /lasmw m 1

uperating me seiT-uieaning uven

While you are becoming acquainted with your self
cleaning oven, we recommend 2 hours for the mod

erate soil condition, but in some cases 3 longer
cleaning time, up to 3 hours may be necessary. In
order to judge the degree of soil, look at the oven

Before Setting Oven

'<^WB BUB WB<0>J ^^B

STEP 4:

Close oven door and make sure
oven light (D) is off.

These Things:

STEP 1:

Remove broiler pan, rack and

other cookware from the oven.

(Oven shelves may be left in oven.)

STEP 2:

vvifjti ufj ritiavy :z)Uii uft uvan

bottom.

How to Set Oven

for ClSlning

floor and walls. Light spatter and thinner spills
would generally need only 2 hours cleaning. Heavy

y I K^doy opiMD ai lu

need up to 3 hours.

STEP 2:

Push and hold in LATCH RELEASE

BUTTON while sliding LATCH
HANDLE to the right until it is in

P A Ki r»r»oitirin

LI I.

(T

A. Oven Front Frame

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

STEP 3:

Clean spatters or spills on oven

front frame (A) and oven door out­cloth, Polish with a dry cloth. Do

not clean gasket (B), Do not allow

Vi/ater to run down through open

ings in top of door (C). Never use a

O'w/MMMÓfUICn ^VOil VIC7CU for

around seif-cleaning oven.

ly J*\4‘ /D\ y4 trv^ ir\ ^ tr\ r\

yaoi\c7i \lj/ vviui a uai i it:7u

STEP 1:

Turn OVEN SET and OVEN TEMP

knobs clockwise to CLEAN. Con

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

OVEN SET

I

OVEN TEMP

12

6 0 f 0 1

1 1.; PUSH TO SET.

3 0 Í ,

fUSH TO SET CLOCK u.':

Set the automatic even timer:

• Make sure both the range clock
and the START dial show the
correct time of day.

• Decide on cleaning hours neces-

Oiarv/—t\A/r\ hr\iirc fr»r

«vvw ilwWBlw is^f tll\,/VfVirlL4LV.f

soil or three hours for heavy
soil.

• Add these hours to present time
of day, then push in and turn
STOP (GLEAN) dial clockwise
to desired time. CLEANING
Light glows showing cleaning is
starting.

In about 30 minutes the LOCKED
Light glows indicating oven ¡s
hot and door cannot be opened.
Oven door and window get hot
during self-cleaning. DO NOT

TOUCH.

Follow These Steps

Afflar

LATCH RELEASE LOCKED

NOTE: If you wish to “start” and “stop” cleaning at a later time than shown on clock, push in and turn START
dial to time you wish to “start”. Add the hours needed for cleaning to this “start” timé, then push in and turn
STOP (CLEAN) dial to the desired time. Oven will automatically turn on and off at the set times.

8BB я^в

STEP1:

When LOCKED Light is off, push
and hold in LATCH RELEASE
Button while sliding LATCH
HANDLE to the left until it is in
COOK position.

STEP 2:

Turn OVEN SET Knob to OFF.

STEP 3:

Turn OVEN TEMP Knob to WARM.

LI®

ъ

Questions and Answers

u. Aiter having just used the oven,

ithe LOCKED Light came on and I

could not move the LATCH

HANDLE. Why?

A. LOCKED Light glowing indi

cates that oven is hot. Open oven
door to cool the internal cavity.
After a short period of time, set up
controls for cleaning again.

Q. What should I do if excessive

smoking occurs during cleaning?

A. This is caused by excessive soil

ctiiu yuu ;:>nuuiu iiwilun m« '^vcin

SET Knob to OFF. Open windows
to rid room of smoke. Allow the
oven to cool for at least one hour

before opening the door. Wipe up
the excess soil and reset the clean
cycle,

Q. Is the “crackling” sound I hear

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

and cooling during both the cook
ing and cleaning functions.

Q. Why won’t my oven clean
imrnediateiy even though I have

set ail the time and clean knobs

icorrectly?

^A. Check to be sure your START

dial is set to the same time as

DAKinC r*l rir'U' Alo,^ irx Ka

sure LATCH HANDLE is in CLEAN
position.

Q. if my oven clock is not working
can I still self-clean my oven?

Mq Vqiji* Qwon Tjmor

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

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. 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. Should there be any odor

during the cleaning?

A v/^^

«. ICO, incic may uc a oiiym uuur

during the first few cleanings.

Failure to wipe out excessive soil

might also cause an odor when

cleaning.
Q. My oven shelves have become

gray after several cleanings. Is this
normal?

A. Yes. After many cleanings, the

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

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

nleeninn oven?

A. No cleaners or coatings should

be used around any part of this
oven. If you do use them and do
not wipe the oven absolutely
clean, the residue can scar the
oven surface and damage metal
parts the next time the oven is
automatically cleaned.

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

A. Some types of soil will leave a

deposit which is ash. It can be re
moved with a damp sponge or
cloth.

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

A. After many cleanings, oven

cbol\/oc cn 4*Кл\/

wiiwivvyw iiiMjr fc-'WWfllVy v?V/ V/1WI.AII «.liwjf

do not slide easily. If you wish

shelves to slide more easily,

dampen fingertips with a small

amount of cooking oil and rub

lightly over sides of shelf where

they contact shelf supports.

Q. I hear a humming noise during

cleaning. Is this normal?

A. Yes. The noise you hear is a fan

running during cleaning.

13

How To Care For Your Range

Finishes

I f 1^ pvtuc7iaiii c^iiamoi mnoii id

sturdy but breakable if misused.
This finish is acid resistant. How
ever, any acid foods spilled (such
as fruit juices, tomato, or vinegar)

ohruilH nr»+ r^i^rnn+/^

on the finish.

I I r-» /n I -f I ft*\ Il-i I

I I II Wl.^d tv/ IV7illCllil

Oven Vent Duct

■

11

OVEN VENT DUCT

Your oven is vented through an

of the control panel.

During most operations it is normal
to observe moisture and/or vapor
emitting from opening. Clean this

OIC7C1 I I OV| UOI I LI y .

I li»^ 11 + 1 \ i

NOTE: NEVER COVER OR BLOCK
VENT OPENING. TO DO SO PRE
VENTS THE OVEN VENT FROM
FUNCTIONING PROPERLY DUR­!NQ COOKING OR
ING OPERATIONS.

7=

• Remove the 3 slotted screws In
the lamp cover as shown in
diagram,

• Detach lamp cover and remove
bulb.

.To Replace:

® Put in a new 40-watt appliance

bulb.

• Install lamp cover. Replace 3

.Qr^rP\A/Q PnH tinhfpn maL'inn ctir*^

cover fits flush with oven wall.

• Reconnect electrical power to
the range.

Cooktop Surface Lamp

LAMP, DO NOT TOUCH THE

METAL AT ENDS OF LAMP.

Adjusting

ww^ii I Ii^i

Use time given on recipe when
cooking first time. Oven ther.mo­stats, in time, may “drift” from the
factory setting and differences in
timing between an old and a new
oven of 5 to 10 minutes are not
unusual. Your oven has been set
correctly at the factory and is more
apt to be accurate than the oven
which it replaced. However, if you

find that your foods consistently
brown too little or too much, you
may make a simple adjustment in

the thermostat (Oven Temp) knob.

PULL KNOB OFF OF SHAFT, LOOK

AT BACK OF KNOB AND NOTE

CURRENT SETTING, BEFORE
MAKING ANY ADJUSTMENT.

To increase temperature, turn
toward RAISE; to decrease turn
toward LOWER. Each notch

p.hflnnpc fomnorp+i irp 1H

Temperature can be raised by 20

degrees or lowered by 30 degrees.

I.WI I W IV W^I^V^O.

Oven Lamp and Surface Lamp

CAUTION: Before replacing your
oven bulb, disconnect the elec

trical power for your range at the

main fuse or circuit breaker panel
or pull plug. Be sure to let the lamp
cover and bulb cool completely
before removing or replacing.

a. Remove Phillips head screws at

paoh pnri r\i nr\\/£Mr

WV.4V/1 1 V'llV« V/i

b. Place fingers on top near each

end of lamp. Press down and roll
top of lamp gently toward front of
range until it stops. Remove.

c. Check type and wattage of

Icinnm*

iv4iii^, I vvuii oaiiic? IMIIU.

Hold lamp near each end and in
sert prongs into sockets. Gently
roll top of lamp toward rear of
range until it stops.

d. Replace lamp cover and screws.

e. Connect electric power to range.

14

1. Remove knob, and hold so
pointer is at top of knob. Using a
pot holder or similar material, hold

“skirt” of knob firmly in one hand.

Grasp handle of knob in other ha.nd.
Note position of pointer and turn

handle to move pointer toward
Raise or Lower. Pointer is designed
not to move easily. If it Is seated so
it is difficult to move, pointer may

be loosened slightly. Insert a thin
screwdriver, knife blade or similar
instrument and lift up end of
pointer slightly.

0 Affor ii H i I icf monf lo moHci

— ■ r «IVWI V4V,<J w Iki I I V I t & IV iifUW) l^l Vs70

monitor firmly against knob. Return
knob to range, matching flat area
on knob and shaft. Recheck oven
performance before making an
additional adjustment

The Problem Solver

To Save Time and Money—

ut:?ius^ yuu % ^ a u lur iii^ r^iuui^iii

if you have a problem, it may be minor. You may be able to correct it yourself. Just use this Problem Solver to
locate your problem and then follow the suggested recommendations.

am « ■ jmk §>«k ,<№. iip MiAi §№ I skqmi is

Ш®

if»

Wfs

Oven Operation

Oven Wi!! Not Work:

# Plug on range is not compieteiy inserted in the

outlet receptacle.

# The circuit breaker in your house has been

tripped, or a fuse has been blown.

® Oven controls are not properly set.

® Door left in locked position after cleaning.

Oven Light Does Not Work:

® Light bulb is loose.

9 Bulb is defective.

® Switch operating oven light is broken.

Food Does Not Broil Properly:

® OVEN TEMP not set at BROIL.
® Improper shelf position is being used.
® Necessary preheating was not done.
® Utensils are not suited for broiling.

Л I t I >>V*V ! I I i ^ f I I i ^ »«Ч

AAfumnium tuM uocu uii uit; uium pan iaor\ iiao iiui

been fitted properly and slit.

Food !s Not Roasting Properly:

® OVEN SET Knob not set on BAKE.

9 Oven Temperature not set correctly.

@ Shelf position is incorrect.

® Roasting pan is too small.
® Improper cookware is being used.
® A foil tent was not used when needed to slow

down browning.

Food Is Not Baking Properly:

9 BAKE controls not set properly.

® Oven shelf is not leveL
® Rack is not on correct shelf position.
® The wrong cookware is being used.
® Too many utensils in the oven.
» Temperature setting is incorrect.

Self-Clean Operation

Oven Will Not Self-Clean:

® Failure to set Automatic Timer dial/dials. The

STOP dial must be set and advanced beyond the

time noted on range clock.

• The STOP dial was not advanced for long enough

+ i nri/:^

LI I I

9 Both OVEN SET and OVEN TEMP must be at

CLEAN setting.

9 A thick pile of spillover when cleaned leaves a

heavy layer of ash in spots which could have insu
lated the area from further heat.

Oven Door Won’t Latch:

9 Turn OVEN SET Knob to CLEAN. Glowing

Locked Light after knob is turned shows oven is

too hot from previous oven use and door won’t

latch. Open door wide so oven can cool, then
latch can be moved.

9 OVEN SET Knob must be at CLEAN or OFF

before latch can be moved.

15

Cleanina Chart

Your Range is cleaned two ways; manually and by
using the automatic self-cleaning function. This
chart describes parts of your range, cleaning mats»

cleaning. Be sure to follow these directions carefully
to assure maximum use of your range. NOTE: Let
range parts cool before cleaning manually.

rials to use on each part, and general directions for

Part
Bake Uait and Broil Unit

Broiler Pan and Rack

Control Knobs: Range Top

and Oven

Outside Finish

Glass

Metal, including Brushed

Chrome and Cooktop j

Porcelain Enamel*

_ _ _ _ _ _ _ _ _ _

Inside Oven Door* |

Oven Gasket*
Oven Liner

Shelves

(See Self-Cieaning Oven
Directions)

Storage Drawer

'Spillage of marinades, fruit juices, and basting materials containing acids may cause discoloration. Spillovers should be cleaned up

immediately with a paper towel. When the surface is cool, clean and rinse.

Materials to Use

® Soap and Water
A .Qr»sin-Plllc»H .Qr^rHirenn DoH.

~ WWUfa' i 1 i V.4 U 1 1 1 1 ^ f UU

• Plastic Scouring Pad

1 • Mild Soap and Water Pull off knobs. Wash gently but do not soak. Dry and return con

• Soap and Water

• Soap and Water

• Paper Towel

1 • Dry Cloth
1 • Soap and Water

I

i_ _ _ _ _ _ _ _ _ _

1 • Soap and Water

• Soap and Water

® Soap and Water

® Soap and Water

General Directions
Do not clean the bake unit or broil unit. Arty soil will burn off

when the unit Is heated. NOTE: The bake unit Is hinged and can
be lifted gently to clean the oven floor. If spillover, 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

etgnH jn Qwon +Q Qprji-ij/|g Qn ^o+0#'Q0nt pjjj thS pBn

with warm water and spread cloth or paper towel over the rack.

Let pan and rack stand for a few'minutes. Wash; scour if neces-

sa.''y. Rinse and dry. OPTION: The broiler pan and rack may also
be cleaned in a dishwasher.

trols 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 knobs are removed, do not let water rur
down inSiuS 3UrfSC9 Of QIBSS.

Wash, rinse then polish with dry cloth. DO NOT USE steel wool,
abrasives, ammonia, acids or commercial oven cleaners which
may damage finish.

Avoid cleaning powders or harsh abrasives which may scratch the
enamel.

If acids should spill on the range while it is hot, use a dry paper

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

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

On self-cleaning oven, clean ONLY the door liner outside the

gasket. The door is automatically cleaned if the oven is in the self­cieaning cycle. If spillover or spattering should occur in cooking
function, wipe the door with soap and water. DO NOT rub or
damage gasket. Avoid getting soap and water on the gasket or in
the slots on the door.

Avoid getting ANY cleaning materials on the gasket.
Cool before cleaning. Frequent wiping with mild soap and water

will prolong the time between major cleanings. Be sure to rinse
iiiuiuuymy. rui n«avy SOiiiiiy, ubw yuur ¿tJii-CiOBning uyCiG uiien.

Your shelves can be cleaned with the self-cleaning function in the
oven. For heavy soil, clean by hand using any and all mentioned
materiais. Rinse thoroughly to remove all materials after cleaning.

For cleaning, remove drawer by pulling it ali 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.

16

■«

PROBLEM.

Brown streaks
and specks

Blackened

DUI I IC?U*\JI i

spots

Fine “brown
lines” (tiny
scratches or
abrasions which
have collected
soii).

rÌlA<^Q-nAr;ìinÌr CooktOD

-Tlimny ^ WBB8 Si eg m

TO PREVENT

Cleaning with a sponge or
dishcloth that has been used
for other kitchen cleaning

taclfc anH mau mntaln QnM-

W*..X^ ww.txx^... wx^..

laden detergent water.
Spatters or spillovers

uL^iiiawi itwi.

cooking area.

Use uieaner-uonditioner oniy
with clean, damp paper towel.

Whenever possible, wipe
er\a+tQi*e on^

w m Ik

they occur.
Select correct heat settings

and large enough cookware to
eiiminate boiiov^rs and

spattering.

.Ac-Gidenta! melting of a
plastic film such as a
bread bag or similar
items.

Coarse particles (salt,
sand, sugar or grit)
caught between bottom
of cookware and cooktop

that are not removed

ueiore ouuKiny.

Using incorrect cleaning
materials.

CAUTION: Be careful to avoid
steam burns.

Be sure unit is cool before
putting these items on
cooking surface.

Normal daily use of Cleaner­Conditioner.

In area where there is an
abundance of sand or dust,

be sure to wipe cooktop

before using.

Use only cleaning materials

recommended in this manual.

'•v s^r '• ^s pr m -.pBe^

gw-

TO REMOVE

use a ligni appiicaiion or uieaner-uonuiiiuner
with clean, damp paper towel.

When area has cooled:
Use Cleaner-Conditiont

to remove as much burn-on as possible.
Use Cleaner-Conditioner with nonimpregnated

pjgefj^ nyjQn paHc^ cM^h ac; Dob!6 SGOUfiriQ psd
Skruffy scouring brush, Tuffy plastic mesh ball.

If burn-on persists, CAREFULLY scrape with a

Oil ici^v.^1 i iwiu <£iw ix?

completely flat on cooktop and blade is a 30°
angle.

Tiny scratches are not removable but can be
minimized by continual use of Cleaner-

KIoHa UIaIH cr\ ArlriA ic

Conditioner. Such scratches do not affect
cooking performance.

Metal marking
(gray or black
rnsrks)

Pitting or

spalling

Hardwater spots

(a gray or brown

dicm \ u icu UUC70

not seem to be
removed using
Cleaner­Conditioner)

Sliding or scraping metal
utensils or oven shelf

Boilover of sugar syrup
and adherence of sugar
SyrUp to hoi cookiop.

in cooking, condensation
often collects and drips

VVliC/M UWC7I9 cu

The minerals found in the
water supply and in foods

may cause mineral deposits
to turn a gray or brown color.
The layer is so thin it often
seems to be in or under
the cooking surface and

cannot readily be felt.

Do not slide racks or other
sharp metal objects across

Select correct heat setting and
large enough cookware to
eliminate boilovers and
spattering.

Watch sugar syrup carefully

tn n\/niH hnilriv/or

Daily use of Cleaner­Conditioner applied with a

ui^cui, \-4ciiiiy iwvv^i vvm

help to keep the glass-ceramic
surface free from hardwater

mineral deposits.

Apply Cleaner-Conditioner with dampened paper
towel to cooled surface.

While unit is still hot turn to OFF; wrap several
damp paper towels around spatula or pancake
lUrriGr Srid U3G tG iGinOvG SUyai SyfUp Spill fiGHl

hot cooktop immediately.

CAUTION: Sugar syrup is very hot so be careful
not to burn vQurself,

Scrape off remainder of burn with single-edge
razor blade while unit is still warm—before
cooling down completely. Hold blade so edge is
completely flat on cooktop and blade is at a 30°

anolo

Mix a small amount of Bar Keepers Friend®
Cleanser with tap water to form a thick, wet
paste.
Apply this mixture to stain area.

Let it stand 45 minutes.
Scrub with ciean, damp paper towel.
After stain is removed:
Wipe up remaining paste with damp paper towel.
Apply dab of Cleanser-Conditioner and polish

with paper towel.

17

nange iop uooicing uoari

Utensil Tips

1. Make sure bottom of utensil and cooking pane!
are clean and dry. In dusty or sandy areas, wipe
cooking panel and utensil before using to prevent

ov^iai^iim^ LMC? ^c?ictmiu liinoii.

2. Center utensil on a cooking area which most
nearly matches bottom of utensil in size.

3. Utensils should be flat on bottom and should
match size of cooking area (large pans on large

g___

I-----------------------

Food

Cornmeal, grits.

oatmeal

Cocoa

Coffee

Cooked in shell Covered

Fried sunny-side-up Covered MED HI. Melt butter, add

Fried over easy

Poached

Scrambled or omelets

Fruits

Meats, Poultry
Braised; Pot roasts of
b&ef, lamb or veal;
pork steaks and
chops

Pan-fried: Tender
chops; thin steaks up |
to 74-in.; minute i

steaks: hamburgers; I
franks; and sausage; I
thm fish tiiieis. |

Container

Covered
Saucepan

Uncovered HI. Stir together water or
Saucepan milk, cocoa ingredients.

Percolator HI. At first perk, switch

Sauce(5an

Skillet eggs and cover skillet.

Uncovered

Skillet

Covered
Skillpt watpr tn a hnil. QlnttAd Qnnnn r\r nanralfA

Uncovered HI. Heat butter until light
Skillet golden in color.

Covered

Covered
Skillet

Uncovered HI. Preheat .skillet, then MED HI nr MFD Rrnwn 1 ! Pan frying hnst fnr thin
Skillet

___ ___

--------^-------------------

Directions and Setting

to Start Cooking

HI. In covered pan bring

water to boil before adding
cereal. '

u»i H ly juoi a iJKjii. 1

heat to LOW.

HI. Cover eggs with cool

water. Cover pan, cook
until <5tpaminn i

.

.....

........

......

O'

HI. Melt butter. LOW. then add eggs.

HI. In covered pan bring

HI. In covered pan bring

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

other liquid.

grease lightly.

areas, smaii pans on srnaii areas;, uiensiis sriuuiu

rest level on the cooking area with or without food
in them or covers on them, and entire bottom of
pan should touch heated area evenly to eliminate
“hot spots.”

4. Use small cooking areas for small utensils, large
cooking areas for large utensils. The use of a

utensil smaller than the size of the cooking area will
expose a portion of the heated area to direct con
tact by the user. This condition could result in

­Setting to Compiete

Cooking

LOW or WM, then add Cereals bubble and expand as

cereal. Finish timing
according to package

I directions.
1 MED, to cook 1 or 2 min. Milk boils over rapidly. Watch

1 to completely blend
1 iny rGuiGDiS.

1

LOW to maintain gentle
but steady perk.

LOW. Cook only 3 to 4
min. for soft cooked; 15

1 min for harH oookori

1 .........................^-------

Continue cooking at MED
HI until whites are just set.
auuui o lu 1 iMM.

When bottoms of eggs j

have just set, carefully i

turn over to cook other
side.

LOW. Carefully add eggs.

MED. Add egg mixture.

Cook, stirring to desired
doneness.

LOW. Stir occasionally

1-1 i-i r_ . • 1 . / _ _ 1 • i • H • • , f C 1 ‘ 1

ai iu uiicurv lui oiiUMiiy. 1

LOW. Simmer until fork

tender.

and cook to desired ]
doneness, turning over as 1
needed.

o 4^ c

^

----------------

1

Comments

they cook; use large enough
saucepan to prevent boilover.

as boiling point approaches.

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

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

Remove cooked eggs with
turner.min. at MED HI.

Eggs continue to set slightly
after cooking. For omelet do
not stir last few minutes.

When set fold in half.

Fresh fruit: Use 'A to Vs cup

I vvcut;i jjtii puuMU ui Muu.

Dried fruit: Use water as
package directs. Time

1 depends on whether fruit has

1 been presoaked. If not, allow
j more cooking time.

1

Meat can be seasoned and
floured before it is browned, if

1 desired.
j Liquid variations for flavor

I

could be wine, fruit or tomato

1

1 jMiQg Qr moof Kj-Qth

Timing: Steaks 1 to 2-in,: 1 to
2 hrs. Beef Stew: 2 to 3 hrs.

1 Pot roast! '¿Vi to 4 hrs.

1

j steaks and chops. If rare is
j desired, preheat skillet before

adding meat.

____________1______________

Utensil Tips (continued)

serious burns or clothing ignition accidents.

5. Use heat settings no higher than MED or follow
iiianufaciurer s directions when using utensils
made of the following materials: cast iron, glass
ceramic (pyroceram), and stainless steel. Also,
enamelware which under certain conditions could
melt and fuse to the cooking panel when higher

utensils also recommend using heats no higher

than MED.

K ^ I i^f />+^1 I »-0 /*\-f r>r^r-\ix......................

ividi iuidwiui ^1 o uv^WMiiy

WRONG

RÍGHT

W NOT OVER V

Food
Fried Chicken

Pan broiled 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,
marshnnaiiows

surface unit

Pancakes or
French toast

Pasta
Noodles or spaghetti

Pressure Cooking

buddings, sauces.
Candies, Frostings

I/a rs JÛI4^ 0 1% I ^ «S

W «iMK#

Fresh

Frozen

oauieeo: unions;
green peppers; mush
rooms; celery; etc.

nice and Grits

Covered
Large Kettle

or Pot

Pressure
Cooker or
Canner

Uncovered

Saucepan

Saucepan

Covered

uncovereo

Skillet

Covered
Saucepan

Contain«kir
Covered

Skillet

Uncovered
Skillet

Covered
Skillet

Covered
Dutch Oven,
Kettle or
Large
Saucepan

Small
Covered
saucepan.
Use small

Skillet or
Griddle

Directions and Setting

tn Start Cnnkinca

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

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

HI. Melt fat. Switch to MED

to brown slowly.

HI. Cover meat with water

and cover nan nr kettle.

Cook until steaming.

WM. Allow 10 to 15 min. to
melt through. Stir to

smooth.

MED HI. Heat skillet 8 to

10 min. Grease lightly.

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

slowly so boiling does not
stop,

HI. Heat until first jiggle is
heard.

HI. Bring just to boil.

it 1/. 4-^ *<

IVICOOUiC r¿ lU f'ln.

water in saucepan. Add
salt and prepared vege-

taKlo In nrw/arari CQjjnon

bring to boil.
HI. Measure water and salt

ÖÖ duuvc. ^^uu iiu/ieii
of vegetable. In covered
saucepan bring to boil.

Hi, in skiiiet meit fat.

HI. Bring salted water to a

boil.

Setting to Complete

LOW. Cover skillet and
cook until tender.
Uncover last few minutes.

MED HI. Cook, turning

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 to 3 min. per side.

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

MED HI for foods cooking
10 min. or less. MED for

foods over 10 min.
LOW. To finish cookina.

IVItL-/. ^uUU^ J-IU. lU lU OU
more min., depending on

tenderness of vegetable.

LOW. Cook according to

iiiiiB uii pdUKuge.

MbD. Add vegetable.

Cook until desired ten
derness is reached,

WM. Cover and cook
according to time.

For crisp dry chicken, cover
only after switching to LOW
for 10 min. Uncover and cook

turning occasionally 10 to 20
min.

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

Meat may be breaded or mar
inated in sauce before frying.

Add salt or other seasoning

hpfnrp cnnkinn if mpflt has nnt

been smoked or otherwise
cured.

When melting marshmallows,
add milk or water.

Thick batter takes slightly
longer time. Turn over pan­^ar\co UUUL/ÍC70 I iOC LU

surface.

Use large enough kettle to
prevent boilover. Pasta dou
bles in size when cooked.

Cooker should jiggle 2 to 3
times per minute.

Stir frequently to prevent
sticking.

uiiuuveiBU pun rtiquiies rnur'e

water and longer time.

Break up or stir as needed

while cooking.

turn over or stir vegetable as

necessary for even browning.

Triples in volume after
cooking. Time at WM. Rice: 1

19

mins. Grits: 1 cup grits and 4
cups water—40 min.

1. Aluminum pans conduct heat quickly. For most conventional
baking light shiny finishes give best results because they pre

vent overbrowning in the time it takes for heat to cook the center
areas. Dull (satin-finish) bottom surfaces of pans are recom

mended for cake pans and pie plates to be sure those areas

brown completely.

2. Dark or non-shiny finishes, also glass and pyroceram, absorb

heat which may result in dry, crisp crusts. Reduce oven heat 25°

i

Food

Bread

Biscuits (Vj-in. thick)
Coffee cake

i Container ! Position I Temp.

! 1 ! Î ^ 1 I

I Shiny Cookie Sheet B, c

1 Shiny Metal Pan with B, A
1 Satin-finish bottom

Gingerbread

1 Shiny Metal Pan with

Satin-finish bottom

Muffins

Shiny Metal Muffin Pans A, B

Popovers Deep Glass or Cast Iron Cups
Oiiinlf 1 naf RroaH Motal r>r r^lacc 1 naf Pane i R

Yeast bread (2 loaves) Metal or Glass Loaf Pans
Plain rolls

Sweet rolls

Shiny Oblong or Muffin Pans
Shiny Oblong ot Muffin Pans

1 Shelf

D

B

B

_____________

1 A, B

A, B

B, A 350°-375° 1 20-30

Cakes

(without shortening)

Anqel food Aluminum Tube Pan A

Jelly roll I Metal Jelly Roll Pan

B

Sponge 1 1 Metal or Ceramic Pan A

Cakes |

Bundt cakes j

I

I Metal or Ceramic Pan

A, B

Cupcakes i Shiny Metal Muffin Pans 6
Fruit cakes

1 Q\/Or 1

Layer, Chocolate

Metal or Glass Loaf or A, B

Tube Pan

; Qhjnv/ Mofri! Psn With

Satin-finish bottom

' 1

Shiny Metal Pan with B

I .Qatin-finich hnttnm

B

Loaf Metal or Glass Loaf Pans B

Cookies

Brownies
Drop

Refrigerator
Rolled or sliced

Fruits,

Metal or Glass Fans B, Ü
Cookie Sheet

Cookie Sheet
Cookie Sheet

1

.........

B. c 350°-400°

B, G
B,c

Other Desserts S

Custard I

ui ivicicti

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

Puddings, Rice and |

Glass Custard Cups or B

Custard 1 Casserole \

Pies

pnjj P2D on Cookis ShSwt

Meringue
One crust

Two crust
PaQtrw .‘ihpll

Spread to crust edges
Glass or Satin-finish Metal

Glass or Satin-finish Metal

OlaQR nr .nntin-finieih Mfttiil

B, A
A, B

B

R

Mlsc@!larieous

Baked potatoes

Scaiioped dishes
Souffles

•Set on Oven Shelf
Giass or Metai
Glass

A. B, C
A, B, C
B

if lighter crusts are desired. Preheat cast iron for baking some
foods for rapid browning when food is added.

3. Preheating the oven is not always necessary, especially for
foods which cook longer than 30 or 40 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.

1 Oven

1 400°-475° 1 15-20

1 350°-400° 1 20-30

! I

S >inno_>icno

1 350°

400°-425° 20-30

1 375° 1 45-60
i

350 ^-37 5° 1

375°-425° 1 45-60 j Dark.metal or glass give deepest

375°-425° 10-25

325°-375° 1 30-55 1 Two Diece oan is convenient.
375°-400° 10-15 Line pan with waxed paper.
325°-350°

325°-350° 45-65

350°-375°
275°-300° 2-4 hrs. Use 300° and Shelf B for small or

;îf;n°-375° ?0-3Fi

350°-375°
350°

325“-350°

4UU“-4¿Ü''
375°-400° 7-12

1 1

!

AA, D, U 11 OÜU^*+UU

300°-350° 30-60

B !

325°

__________1 L

4ngo_425o

325°-350°
400°-425°

400°-425°

325°-400° I 60-90 I Increase time for large amount or
325°-375° I 30-60 I size.
300°-350° I 30-75 §

1 Time,

I

Min.

I

I Comments

1 Canned refrigerated biscuits take
1 2-4 min. less time.

I nn_An

H

\ 45-55

j Decrease about 5 min. for muffin
1 mix. Or bake at 450° for 25 min..

!

1

45-60

20-25

25-30
40-60

■25-35
lO-PO time. Use Shelf C and increa.cie

e-r¿

30-ÔÜ

50-90 1

15-25

45-60
40-60

19-1R

I then at 350° for 10-15 min.

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

...

‘

Paper liners produce more moist

Ati*l ir>^^

UI UOIO.
individual cakes.

Bar cookies from mix use same
temp. 25-50° for more browning.

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

I 1 AC\r\^ 5

WUI “TWU CAIIVI I I IV.»!

time.
To quickly brown meringue use
400° for 8-10 min.
Custard fillings require lower temp,
longer time.

20

Rn^ìQtmn nhiirf

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 probSi for most

accurate doneness. Control signals when food has reached set
temperature. (Do not place probe in stuffing.)

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

Type
Meat

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

Lamb Leg or bone-in shoulder*

Veal shoulder, leg or loin*
Pork Inin rib nr .«ihniiirinr* Wnll nnrip- .33-43 30-40 1 170°-130°

Ham, pre-cooked

Ham. raw
*For boneless rolled roasts over 6-in. thic

Poultry
Chicken or Duck
Chicken pieces

Turkey

I Oven
1 Temp.
1

I

325°

1 325° .

325°

325° To Warm:

325°

c. add 5 to 10 mir per lb. to times give

325“
375°

325°

1

Doneness

Rare;
Medium:
Well Done;

Rare:
Medium:
Well Done: 30-35 28-33

Well Done; 35-45 30-40

Well Done: 20-30 17-20

Well Done:
Well Done:

Well Done:

4. Standing time recommended for roasts is 1 0 to 2 0 min. to
rnaof tQ fifiyj fjp 3nd iTì3 k6 it S3 SÌST to C3rv6 !t wi!! ris6

about 5° to 10° internal temperature: to compensate for temper
ature rise, if desired, remove roast from oven at 5° to 10° less
than temperature on chart.

5. Frosen roasts can be conventionally roasted by adding 10

to 25 min. per pound more time then given in chart for refriger
ated. ( 10 min. per lb. for roasts under 5-|bs,) Defrost poultry
before roasting.

Approximate Roasting Time,

in Minutes per Pound
3 to 5-ibs. 6 to e-lbs.

24-30

1 30-35 22-25

1 35-45 28-33

21-25 20-23
25-30 24-28

10 mins, per lb. (any weight)

Under 10-lbs. 10 to 15-lbs.

above.

3 to S-lbs. Over 5-lbs.
35-40

35-40
10 to 15-lbs.
20-25 15-20

_

1

30-35

Over 15-ibs.

18-22 1 130°-140°

1

1 internal
j Temp. °F

1

1 150°-160°

Ì 170°-185°
j 130°- 140°

1 150°-160°

170°-185°

170°-180°

125°-130°

160°

185°-190°
185°-190°

In thigh:

185°-190°

U<

f*'

Broilina Chart

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 shielded lower part of the pan.

2. Oven door should be ajar for most foods: there is a special
position on door which holds door open correctly.

3. For steaks and chops, slash fat evenly around outside edges
of meat. To slash, cut crosswise through outer fat surface just to
the edge of the meat. Use tongs to turn meat over to prevent
piercing meat and ioosing juices.

4. If desired, marinate meats or chicken before broiling. Or,
brush with barbecue sauce last 5 to 10 minutes only.

Quantity {
and/or

Food
Saeon

Ground Seef;
Well done Vi to %-in. thick c
Med c
Med Rare c 5

Beef Steaks
Rare
Medium (1-1’/a lbs.) c 9
Well Done

Rare
Medium (2-2Va lbs.) c 15
Well Done

Chicken

Bakery Products

Bread (Toast) or
Toaster Pastries

Pnniich ^^llffinQ

Lobster tails

(6 to 8-oz. each)

Fish

Ham slices 1-in. thick

(precooked)

Pork chops

Well Done I 2 (1-in. thick)

Lamb chops

Medium
Weil Done about 10-1 2 oz. c 10

Medium
Well Done about 1 lb, B

Wieners and similar |

precooked sausages, I
bratwurst 1

_____

Thickness Position
Va-ib. (about 8

thin slices
1-lh (4 nattie.«;) 1 Space evenly.

1 inch thick

1 C B| 3v2

c
c 13

I’/a-in. thick c 10

1

^

1 whole I

(2to2’/a-lbs.),

split lengthwise

2-4 slices

1 pkg.(2)

9-cnlit

2-4 13-16

1-lb. fillets ’Ato

’/a-in. thick

j 2 ( v2 inch)

!

about 1 lb.

2 (1 inch)
2 (1’/a inch) c 10

1 1-!b, pkg. (1 0)

I i

________________

1 ^

B

r>

o
B 13

c 8

C I

___________m____________SH------------------

I Shelf I

i

1 First Side

Time, Min.

7

6

7

25

35

1’/2-2

8

lU

5. When arranging food on pan, do not let fatty edges hang over
sides, Vt/hich could soil oven with fat dripping.

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

foods or to increase browning, preheat if desired.

7. Frozen Steaks can be conventionally broiled by posi

tioning the oven shelf at next lowest shelf position and

Increasing cooking time given in this chart 1 Va times per side.

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

brOilod by prohosting tfiG broii uGSiGr Sud positiOMiMg ths ovsn

shelf one position higher.

!

Second Side

Time, Min.

4-5

6

13

14-16
20-25

10-15

Va

(Do not I Cut through back of shell. Spread
turn, I open. Brush with melted butter

over) I before and after half time.

8

H rv

1 u

13

1

\ Comments

1 ArrsriyG in singlG layGr.

3v2 1

Up to 8 patties take about same
time.

5 1

Steaks less than 1-in. cook through

7 1

1 before browning. Pan frying is

9 1

recommended.

1 Slash fat.

7-8 1

RGuUCG timGS about 5-10 iTiin. pGT
side for cut-up chicken. Brush each
side with melted butter. Broil with

r*lyi»-i i-i/MAim flret or>W \A/lfK

Or\M I OI

door closed.

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

Handle and turn very carefully.
Brush with lemon butter before and
during cooking if desired. Preheat
broiler to increase browning.

1 Increase times 5-10 min. per side

1 for lVa-in. thick or home cured.

B

n oiaoii lai.

1

4-7

10

4-6

1 12-14

1

......................

1 1“ 2

1 Slash fat.

1

I
I

1 If desired, split sausages in half
I lengthwise into 5 to 6-in. pieces.

__

B

22

Factorv Service Centers

You1l find General Electric Factory Service Centers In all these cities

ALABAMA

Birmingham - 35210
2500 Crestwood Boulevard(305) 685-5144

[phone]
(Decatur-Huntsville)

Huntsville - 35805

1209 Putnam Drive

[phone]
Mobile-36606 [phone]

1107 Beltline Highway So.

[phone]

ARIZONA

PhOGPiiX - pSCS*!

25 South 51st Avenue

P.O. Box 14278

[phone] ,

Tucson - 85705 P.O. Box 19917 Harahan - 70123 ^ pAirfiald RoaH

2015 North Forbes Blvd.

Suite 111
[phone]

ARKANSAS

Little Rock - 72209

8405 New Benton Hwy.

[phone]

CALIFORNIA

loan oaiiiaruifiCmtvaf&iuoj
Bloomington-92316

fSan Franciscot 12081 378-5880 nii/ir AvAmiA

Burlingame - 94010
1649 Adrian Road

[phone]
Fresno - 93727

1809 North Helm Street
[phone]

Los Angeles - 90058

2815 East 46th Street

(213) 53S~54oG

Sacramento - 95825

1721 Bell Street

[phone]

__

r*V :

____

_

oeiM lu i

3554 Kettner Boulevard
[phone]

San Jose - 95123

5761-B Winfield Blvd.
[phone]

Van Nuys - 91405

6843 Lennox Avenue

[phone]
COLORADO

Colorado Springs - 80909

1865 N. Academy - Suite B
[phone]

Denver - 80207
5390 East 39th Avenue
(303) 320,-3301

CONNECTICUT
sfidgûpcrt - 08604
615 North Washington Ave.

[phone]
East Hartford - 06108

265 Prestige Park, Plaza 3
[phone]

OEkAWARi

(Brandyv/ino - Wilmington)

Glen Mills, PA- 19342

R.D. #2, Box 210
[phone]

DISTRICT OF COLUMBIA

Jessup, MD-20794-0110
8201 Stayton Drive

P.O. Box 127
[phone]

FLORIDA
Fort Lauderdale - 33309

1101 West McNab Road
[phone]

Fort Meyers - 33901

1910 Courtney Dr.
[phone]

Jacksonville - 32205
5226 Highway Avenue

[phone]
(Pompano-W. Palm Beach)

Lake Worth - 33460
1802 Madrid Avenue
[phone]

Miami-33167
3200 N.W. noth Street

Orlando - 32807

6545 East Colonial Dr.
[phone]

1205 South Adams St.

5201 S. Westshore Blvd.

Box 13708 - Interbay Station

[phone]
GEORGIA

Atlanta - 30325

1695 Marietta Blvd.
[phone]

Savannah - 31406
211 Television Circle

[phone]

HAWAII

Honolulu - 96813 MAINE

404 Cooke Street

[phone]

IDAHO

(Boise)
Garden City - 83704

5250 Chinden Blvd. Twiily Centre
ILLINDIS

Champaign -61820

1205 North Hagen

[phone]
Chicago - 60638

5600 West 73rd Street

(312) 594-2424
Elk Grove Village - 60007

10 King Street
[phone]

Lombard - 60148 '

837-B35 Westmore Ave.

[phone]

Peoria - 61614
7708 North Crestline Drive

[phone]
nCCKiCrd - 61107

401 North 2nd Street

[phone]
Springfield - 62702

2252 South ISth Street

[phone]
INDIANA

Evansville-47714

1016-K S. Weinbach Ave.

[phone]
Fort Wayne - 46808

4632 Newaygo Road

[phone]

Gary - 46409
5185 Broadway

[phone]
Indianapolis - 46219

6233 Brookville Road

[phone]
South Bend - 46613

1902 Miami Street
[phone]

IOWA
Cedar Raojds - 52405
fff FirsTsf reet.'N. w7

[phone]
Davenport - 52802

1074 South Dittmer
P.O. Box 3188
[phone]

Des Moines - 50313
1637 N.E. 58th Avenue
[phone]

Waterloo - 50703
2829 Falls Avenue

[phone]

KANSAS

Kansas City - 66115
2949 Chrysler Road
(913) 371-2242

Wichita-67211

820 East Indianapolis

[phone]

KENTUCKY

Lexington - 40505
1144 Floyd Drive
[phone] Suite 1

Louisville-40218
4421 Bishop Lane

P.O. Box 32130

[phone]

LOUISIANA

Baiun nuuge - 70514 rwounx noiiy - OoOoG

2935 Crater Lake Drive

[phone]
(New Crleans) North Caldwell - 07006

701 Edwards Avenue [phone]

[phone]

Shreveport - 71102

1430 Dalzell Street
[phone]

South Portland - 04106

54 Darling Avenue

(20/j //0*0006
MARYLAND

Salisbury - 21801 3334 Princeton Dr., N.E.
[phone]

Jessup-20794-0110

8201 Stayton Drive

P.O. Box 127
[phone]

MASSACHUSETTS
(Cape Cod)

Hyannis - 02601
80 Enterprise - Unit 11

[phone]
Pittsfield-01201

1450 East street

[phone]

(Boston-South)

Westwood - 02090

346 University Avenue

[phone]
(Boston-North)

Woburn-01801
57 Commerce Way

[phone]
MICHIGAN

Grand Rapids - 49508

350 28th Street, S.E.

[phone]

Lansing - 48912

1004 E. Michigan Ave.
[phone]

Troy - 48084
115Q Rankin
(3Ì3)'583-1616

Westland-48185
953 Manufacturer's Drive

(313) 564-5190
MINNESOTA

(Minneapolis-St. Paul)

Edina - 55435

7450 Metro Boulevard
[phone]

MISSISSIPPI

■Jackson - 39209

325 Industrial Drive

[phone]
MISSOURI

Kansas Gif'* KS - 65115
2949^hrys1er Road

(913) 371-2242
St. Louis-63178

1355 Warson Road. No.
P.O. Box 1455Э

(314) 993-6200

Springfield - 65807

1334 West Sunshine
[phone]

NEBRASKA

Lincoln - 68503

1145 North 47th St.

Cmaha-68117

6636 “F" Street
[phone]

NEVADA

Las Vegas - 89109
3347 S. Highland Dr.

[phone]
Reno-89511

6465 S. Virginia Street

[phone]

NEW JERSEY

Route 38 & Easlick Ave.
[phone]

(Asbury Park)
Oakhurst-07712

2111 Highway 35

[phone]
Vineland-08360

749 North Delsea Drive

[phone]

NEW MEXICO

Albuquerque - 87107
[phone]

ncirv Twnn

Albany - 12205

2 Interstate Avenue

[phone]
Brooklyn -11234

5402 Avenue "N"

[phone]
Buffalo - 14225

3637 Union Road

[phone]
(Westchester Co. Area)

Elmsford -10523

Fairview Industrial Pk.

Route f9-A

(914) 592-4330

Flushing -11354

133-30 39th Avenue
f212) 8S5-56Q0

(Binghamton)
Johnson City - 13790

278 Main Street

[phone]
(Nassau-Suffolk County)

Melviile-11747
336 South Service Road

[phone]
(Orange County Area)

Newburgh - 12550
1135 Union Avenue

(914) 564-2000
Rocnesief -14022

1900 Ridge Road East
[phone]

Ronkonkoma-11779

76 Union Avenue
[phone]

QuroQijea . I3OQA

965 West Genesee Street

(315) 471-9121
NORTH CAROLINA

Charlotte - 28234

700 Tuckaseegee Road

P.O. Box 34396
[phone]

Greensboro - 27406

2918 Baltic Avenue

[phone]
Raleigh - 27604

2013 New Hope

Ona rl

r9i9)'87^5603

OHIO
Akron - 44319

2262 S. Arllnoton Road
[phone]

Cincinnati - 45242

10001 Alliance Road
[phone]

Gieveiand - 44142

2Ö6ÖÖ Sheldon Road

[phone]
Columbus - 43212

1155 West Fifth Avenue
(614) 294-2561

Dayton - 45414

5701 Webster Street

[phone]

Toledo - 43611
3300 Summit Street

[phone]

OKLAHOMA

Okiahoma City - 73118
3228 North Santa Fe

P.O. Box 18669

[phone]

Tuisa - 74112

eÖi's'East'l's'th
[phone]

OREGON

(Portland Area)
Beaverton - 97Ö05

14305 S.W. Millikan Way

[phone]
Eugene-97402

1492 West Sixth Street

[phone]

PENNSYLVANIA

(Brandywine-Wilmington)
Gien MIÜS - 19342

R.’Ö'.'tt'ii'Box'li'o“
[phone]

Johnstown - 15905

214 Westwood Shopping PI.
[phone]

(Harrisburg)
Camp Hill-17011

2133 Market Street
[phone]

Monroeville -15146

150 Seco Road

Monroeville Industrial Park
f412' 665-37QQ

Philadelphia -19115
9900 Global Road

[phone]

/Д Поп1пшп\

Whi'teh’aii'-'l8052

1906 MacArthur Road

[phone]

RHODE ISLAND

East Providence - 02914

1015 Water.man Avenue
[phone]

SOUTH CAROLINA

Columbia - 295G2

825 Bluff Road

Box 1210
[phone]

Myrtle Beach - 29577

702 Sea Board Street
Sea Board Industrial Park
[phone]

N. Charleston - 29405
7325-B Associate Drive
Pepperdan Industrial Park
[phone]

(Greenville)
Taylors-29687
25 Hampton Village

/ona\ ooo-noQn

TENNESSEE

Chattanooga - 37403

613 East 11th Street

(615) 265-8598
Johnson City - 37601

2912 Bristol Highway

[phone]

Knoxville-37919
3250 Mynatt Street, N.W.

[phone]

Memphis - 38118

3770 South Perkins

[phone]
Nashville - 37204

3607 Trousdaie
[phone]

TEXAS

Austin - 78704
2810 S. First Street
[phone]

Corpus Christ! - 78415

3225 Ayers Street

[phone]
Dallas - 75247

8949 Diplomacy Row

P.O. Box 47601

[phone]
El Paso - 79925

7600 Boeing Drive

(915) 778-5361

/RrnwnftyjHA^

HarTingen - 78550
1204 North Seventh

[phone]
Houston - 77207

P.O. Box 26837

2425 Broad Street

[phone]

Lubbock - 79490
4623 Loop 269 Vvesi
P.O. Box 16288

[phone]

(Odessa)
Midland - 797Q1

P.’Ó!“é'ox ézéb'
Midland Terminal

(915) 563-3483
San Antonio - 78216

7822 Jones-Maltsberger

[phone]

UTAH

Salt Lake City-84125
2425 South 900 west

P.O. Box 30904
[phone]

VIRGINIA

Fairfax - 22031
2810 Dorr Avenue

[phone]
Norfolk - 23502

4552 E. Princess Anne Dr.
[phone]

Richmond - 23228

2910 Hungary Spring Rd.

[phone]

WASHINGTON

(Tri-City)
Kennewick - 99336

Union Square

Cl iKn one

Toi North Union Street

[phone]
Seattle - 98188

401 Tukwila Parkway

[phone]
Spokane - 99206

9624 E. Montgomery St.

[phone]

WEST VIRGINIA

(Charleston)
Huntington - 25704

1217 Adams Avenue

P.O. Box 7518

[phone]

\A/Uvs«4i:*4M .. ОСЛЛО

vviiooiifi^ - tuv.’v,;

137 North River Road
[phone]

WISCONSIN

Appleton - 54911
343 W. Wisconsin Ave.

[phone]
Milwaukee - 53225

11100 W. Silver Spring Rd.
[phone]

W&TGH FOR CHANGES^ Addrfi.sses and teleohone numbers sometimes chanoe. And new Centers onen. If the numbers ohanae- checlf vour
telephone book. Look in the White Pages under "GENERAL ELECTRIC COMPA^'NY" OR " GENERAL ELECTRIC FACTORY SERVICE." '

24

How to do awav witli

- _ _ - . _ - _. ^ . ..

surprise repair bills.

G0fi0f8Í Eísotíic

rilSip© lilis

Your new range is a wei! designed

^and engineered product. Before it

left the factory, it went through

rigorous tests, just to make sure it
was as defect-free as possible.
And you have a warranty to pro
tect you against any manufac
turing defects during the early
period of your range’s life.

Now you can have the same

trouble-free and surprise-free ser
vice for as long as you own your
range. You can buy a General

Electric Service Contract. For one

low fee.. .usually just pennies a
day.. .Genera! Electric will take
care of any repairs your range

needs—both parts and labor. You
are protected for the length of
your contract. Even when costs

nr\ iin \/nii r\cx\/ nnthinn mnr^

yw . IV-'i.. ..I

Want more information? There’s
no obligation. You can get infor

mation on Service Confracts any

time. Just write your name and
address, date of instaiiation, and
tho .mode! and serial number of
your appliance and send to:

.Manager, Service Contracts
^General Electric Company

WCE-315
Appliance Park

Louisville, Kentucky 40225

If you’re the kind of person who
likes to do-it-yourself—or if you’re
interested in saving money on
oui-of-warranty repairs—General

Electric now offers some real help:

Step=by-Step Repair .^i/fanual

You can use this manual to solve
common repair problems. GE
makes it easy because your
manual contains important do-it-

\/i~4i ir-eiilf !nfr»rmatinrv

s charts to help you diagnose

problems

« easy to understand Instructions
« step-by-step photos with repair

procedures

« a skill level index

• the recommended tools needed

to perform repairs

Cl IIWI If

Replacement Parts

When repairing your appliance, be
sure to use authorized GE replace-

mtJiiL pel! 1C». c;;auii pai i lo paor\ayou

B-k r\ Í r\

in a color coded box with:

Ô easy parts identifîcatlon
® estimated time of repairs
® step-by-step Instructions
e recommended tools

Where to Purchase Step-by-Step

Repair Manuals and Parts

You can purchase GE repair mian­uals and replacement parts for
your appliance from authorized
participating General Electric
dealers.

NOTE: Of course, repairs should

be attempted only by individuals
possessing adequate back
grounds of electrical, electronic
and mechanical experience. Any
attempt to repair a major
appliance may result in personal
injury and property damage.

If You Need Service

In many cities, there’s a General
Electric Factory Service Center.
Call, and a radio-dispatched truck

WÍÍÍ üUírie lu yuui hOniG by

appointment—morning or after
noon. Charge the work, if you like.
All the centers accept both Master
Card and Visa cards. (See page

n A \

Or look for General Electric fran
chised Customer Care® service.''s.
You'll find them in the Yellow
Pages under “GENERAL
ELECTRIC CUSTOMER CARE®
SERVICE” or “GENERAL
ELECTRIC—HOTPOINT CUS

TOMER CARE® SERVICE”.

If you need service literature,

'■p ar ts o r accessories, contact one

of the Factory Service Centers, a
franchised Customer Care® ser
vicer or your General Electric
dealer.

if you are dissatisfied with the

service you received, here are
three steps you should follow:

First, contact the people who ser

viced your range. Explain why you
are dissatisfied. In most cases,

this will solve the problem.

*

____

ivexi, iT you are sun aissatisnea,

a! .É! _

wyi'jt0 gjj the detai!S“*inc!uding

your phone number—to:

Manager, Consumer Relations
General Electric Company
WCE-312
Appiiance Park

I /^1 f + l ir*U\/ /inoo^

10 V I J I f\^f } t,U4

Finally, if your problem is still not

resolved, write:
Maior Aonliancfi

-

---------

j ^ . . -f-j--

----------------------

Consumer Action Panel
20 North Wacker Drive
Chicago, Illinois 60606

This panel, known as MACAP, is a
group of independent consumer
experts under the sponsorship of
several industry associations. Its
purpose is to study practices and
advise the industry of ways to
improve customer service.
Because MACAP is free of
industry control and influence, it
is able to make impartial recom
mendations and consider each
case individually.

25

YOUR GENERAL ELECTRIC RANGE

*>e:!

i>ïi

r.Dil

V^l

__^|i

r^ll

-¿^li

lO^il

*H\

s>?;i

»S

■.5s

WARRANTY

Ocivu fJiuui u\ uiiymcu |juiunciv>t? uaic i)U^n ao yuui ociico oiijj kj\ oano'cnc/u wric?s^r\ »;:?oic»k./iion

WHAT IS COVERED

t I v<r^ t-.^#.\ + /-v /-Mi/-\t-» t<i^iiv* r^/-^l/^r^ r>llr^ ^** /^ <-» r-t/*%/-» 11r4 i^hir\r*L' +/^ /rvofo k\l loK

FULL ONE-YEAR WARRANTY

For one year from date of original
purchase, we wiii provide, free of
charge, parts and service labor in
your home to repair or replace any

part of the range that fails because

of a manufacturing defect.

This warranty is extended to the
original purchaser and any succeed-

inn n\A/nor fnr nrnHi irtc; ni irTíhflPiPfl

■a

............................................... ...............

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.

A!! warranty service will be provided

by our Factory Service Centers or

by our franchised Customer Care®

servicers during normal working

hours. Check the White Pages for
GENERAL ELECTRIC COMPANY
or general ELEU I RIG EAU I URY
SERVICE. Look in the Yellow

Pages for GENERAL ELECTRIC
CUSTOMER CARE® SERVICE or
GENERAL ELECTRIC-HOTPOINT

'im

IJ

^11

- '^Il

*J<tl

-- ^

.m

I

-

■.X

-3

-"3

.:^3

WHAT IS NOT COVERED

* 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 contaci your dealer or our
Consumer Affairs office at the
address below.

Improper installation.

if

i} yuu I lavc; cu

......

II lOlCUIClLIN^I I piWi^l^MI,

+ + K/*\K1Ôtrr\

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

• Replacement of house fuses
or resetting of circuit breakers.

0k üínW i ir^ r\ i r\rrNril ir^i If i+ io

I CUIUI^ v^l li 1^ II II. ivj

used for other than its intended
purpose or used commercially.

« Damage to product caused

K\/ Q^r'iHont firo flnnrlc nr iant«;

I IIIWj wi WLWW

of God.
WARRANTOR IS NOT RESPON

SIBLE FOR CONSEQUENTIAL
DAMAGES.

and other connecting facilities.

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

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

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

Warrantor; General Electric Company

If further help is needed concerning this warranty, contaci:

Manager-

Consumer Affairs, General Electric Company, Appliance Park, Louisville, KY 40225

'<^0^ '■

Part No. 862A725 P65
Pub. No. 49-4540

6/82

GENERAL

•aaer T«

ELECTRIC