GE JBPBO, JBPB0, JBP95, JBP90 Use And Care & Installation Manual

Electric Ran#e with Convection Oven

Safety Instructions ....................4- 7

.....................................Anti-Tip Device .................................4, 44, 53

Operating Instructions, Tips

Aluminum Foil .....6, 31, 34, 39, 41,47, 48

Child Lock-Out ..............................................20

Clock and Timer ....................................19, 20

Convection Cooking ............................23-29

Baking ......................................................... 24

Roasting ..............................................27-29

...........................................Special Roasting Rack 27

iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii

Timed Baking .....................................25, 26

........................................Features ........................................................8, 9

iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii

Oven ..........................................21,22, 29-43

Baking ..................................................29-31

Broiling ................................................38-40

Control Panel and Settings ............18-20

Roasting ..............................................34-37

Self-Cleaning Instructions ..............41-43

Timed Baking .....................................32, 33

Problem Solver .......................54-56

Thermostat Adjustment-

Do/t Yourse/lt ............................................33

More questions ?...call

GEAnswer Center®800,828,2000

Care and Cleaning ....................44-48

Anti-Tip Device .............................................44

Cooktop ...................................................47, 48

Door Removal ...............................................45

Ha,ogen/RadiantCooktop........................17

Oven Light .....................................................45

Self-Cleaning Instructions ..................41-43

Installation ..................................49-53

Anti-Tip Device .............................................53

Flooring Under the Range .........................50

Leveling ..........................................................53

Surface Cooking ...................................10-17

Canning Tips .............................................. 12

Coil Surface Units .....................10, 12-15

Cooktop Comparison .............................. 10

Cookware Tips ...................................14-16

Power Outage ...............................................19

Halogen/Radiant Surface Cleaning ....17

......................................... Halogen/Radiant Surface Units ...10-17

GEAppliances

Consumer Services ...................59

Appliance Registration ..................................3

Important Phone Numbers ........................59

Model and Serial Number Location ...........3

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

Models: JBPBO JBP95 I

JBP90

49-8724

164D2966P235 +
10-95 CG

I

Congratulations! You have just purchased one of the
most innovative and exciting products on the market

today. A great deal of research and technology has gone
into the development of this appliance and we believe
that by choosing GE, you have made a wise investment

that will provide years of enjoyment. With this range you
not only get the assurance of GE quality, but many other

exceptional features.

Convection Cooking

• Convection cooking has long been the choice of many
professional chet; and bakers. How does it work'? A

tan at the rear of the oven gently circulates heated air

evenly throughout the oven cavity, resulting in more
unitbrmly browned tbods, shorter cooking times and

lower cooking temperatures.

QuickSet Self-Clean Oven Controls

• QuickSet controls make setting the self-clean cycle
easy. The controls also feature hi/low broil, digital time

and temperature display, a preheat signal and more.

Soft "Sure Grip" Handle

• The cushioned handle enhances the styling of the
range while providing a comfortable grip and feel.

"Big View" Window

• An exclusive feature from GE, the big window
makes it easy to check baking progress without

opening the door.

Safety Features

• The tour hot surface indicator lights let you know
which surface unit is turned on or still too hot to touch.

The control lock-out feature prevents children from
turning on the oven without your permission.

Clean Well _' Cooktop System with Calrod _ surface
units and more

• The cooktop is recessed and has high spill rims around
the Calrod ® surface units to help contain spills on the

top for easy cleaning. Plug-in surface units and one
piece drip bowls are easily removed for cleaning.

Quick Cooking Response

• With halogen/radiant heating surface units you get

fast, unilbrm cooking. The heat cycles on and offto

maintain the temperature level.

QuickClean _"Design

• Hard to clean cracks and crevices are eliminated.
The lhll-width glass cooktop is sealed to the porcelain

enamel spill proof frame. The raised edges and
recessed top contain spills.

Glass Cooktop

• This durable "glass ceramic" material is impact,

stain and scratch resistant.

2

HELP US HELP YOU...

Before using your range,
read this guide 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, call:

GE Answer Center _

800.626.2000
24 hours a day, 7 days a week

Write down the model and
serial numbers.

You'll find them on a label behind
the range door or behind the

storage drawer.
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 NEED SERVICE...

If you received a
damaged range...

hnmediately 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 guide. It lists causes of

minor operating problems that you
can correct yourself.

To obtain service, see the Consumer Services page
on the inside back cover.

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 Program
20 North Wacker Drive

Chicago, IL 60606

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3

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.

• Fluorescent light bulbs contain mercury.
If your model has a surface light, you must

recycle the fluorescent light bulb according stand, sit or lean on an open door.
to local, state and federal codes. Please refer to the Anti-Tip device information

When using electrical appliances, basic safe_" result in tipping of the range and injury.
precautions should be followed, including • Do not leave children alone--children should

the following: not be left alone or unattended in an area where an

• Use this appliance only for its intended use appliance is in use. They should never be allowed
as described in this guide, to sit or stand on any part of the appliance.

• Be sure your appliance is properly installed on the door. kick panel or storage drawer or
and grounded by a qualified technician in cooktop. They could damage the range and even

accordance with the provided installation
instructions.

• Do not attempt to repair or replace any
part of your range unless it is specifically

recommended in this guide. 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

• Never wear loose-fitting or hanging garments result in burns from steam. Do not let
while using the appliance. Be careful when pot holders touch hot surface units or heating

reaching for items stored in cabinets over the elements. Do not use a towel or other bulky cloth.
range. Flammable material could be ignited if

brought in contact with hot surface units or • DO NOT STORE OR USE COMBUSTIBLE
heating elements and may cause severe burns. MATERIALS. GASOLINE OR OTHER

All ranges can tip and inj ury could
result. To prevent accidental tipping

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

To check if the device is installed and

supplied. [_[
engaged properly, remove the kick

panel or storage drawer and inspect the rear

leveling leg. Make sure it fits securely into the slot.
If you pull the range out from the wall for any

reason, make sure the device is properly engaged
when you push the range back against the wall.

If it is not. there is a possible risk of the range
tipping over and causing injury if you or a child

in this guide. Failure to take this precaution could

• Do not allow anyone to climb, stand or hang

tip it over, causing severe personal injury.

• CAUTION: ITEMS OF INTEREST TO

CHILDREN SHOULD NOT BE STORED IN
CABINETS ABOVE A 1LA_NGEOR ON THE

BACKSPLASH OF A 1LA_NGE--CHILDREN

CLIMBING ON THE 1LA_NGETO REACH

ITEMS COULD BE SERIOUSLY INJURED.

• Do not store flammable materials in an oven or
near the cooktop.

.___. Use only dry pot holders--moist or

damp pot holders on hot surfaces may

FLAMMABLE VAPORS AND LIQUIDS IN

THE VICINITY OF THIS OR ANY OTHER

APPLIANCE.

4

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

• For your safety, never use your appliance for
warming or heating the room.

• Keep the hood and grease filter dean to
maintain good venting and to avoid grease fires.

Oven

• Stand away from the range when opening the

oven door. Hot air or steam which escapes can
cause bums to hands, face and/or eyes.

• When using cooking or roasting bags in the
oven. follow the manufacturer's directions.

_, • Do not use water on grease fires.

Never pick up a flaming pan.

Turn the controls off. Smother a

flaming pan on a surface unit by covering the

• Do not heat unopened food containers.

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

• Keep the oven vent duct unobstructed.

pan completely with a well-fitting lid, cookie
sheet or flat tray. Use a multi-purpose dry

chemical or foam-type fire extinguisher.

Flaming grease outside a pan can be put out by
covering it with baking soda or. if available, by

using a multi-purpose dry" chemical or foam-type
fire extinguisher.

Flame in the oven can be smothered completely
by closing the oven door and turning the oven off

• Keep the oven free from grease buildup.

• Place the oven shelf in the desired position

while the oven is cool. If shelves must be
handled when hot. do not let pot holder contact

the heating elements.

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

a precaution against bums from touching hot

or by using a multi-purpose dry"chemical or foam- surfaces of the door or oven walls.
type fire extinguisher.

• Do not touch the surface units, the heating
elements or the interior surface of the oven,

These surfaces may' be hot enough to bum even
though they are dark in color. During and after

use. do not touch, or let clothing or other

• Do not use your oven to dry newspapers.

If overheated, they can catch on fire.

• Do not use oven for a storage area.
Items stored in an oven can ignite.

• Do not leave paper products, cooking utensils
or food in the oven when not in use.

flammable materials contact surface units, areas
nearoy surface units or any interior area of the

oven; allow sufficient time for cooling, first.
Potentially hot surfaces include the cooktop,

areas facing the cooktop, oven vent opening,
surfaces near the opening, crevices around the

oven door and metal trim parts above the door.
Remember: The inside surface of the oven may

be hot when the door is opened.

• When cooking pork. follow the directions

Self-Cleaning Oven

• Do not clean the 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.

Residue from oven cleaners will damage the inside

exactly and always cook the meat to an internal of the oven when the self-clean cycle is used.
temperature of at least 170°F. This assures that. • Clean only parts listed in this Use and

in the remote possibility that trichina may be Care Guide.
present in the meat. it will be killed and the meat • Before self-cleaning the oven. remove the

will be safe to eat. broiler pan, grid and other cookware.

• Be sure to wipe up excess spillage before

starting the sdf-deaning operation.

• If the self-cleaning mode malfunctions, turn the
oven off and disconnect the power supply. Have it

serviced by a qualified technician.

rcontimmd next page)

IMPORTANT SAFETY INSTRUCTIONS

tcontinued)

Surface Cooking Units • Clean the cooktop with caution. If a wet sponge
(Electric Coil models only) or cloth is used to wipe spills on a hot surface

• Use proper pan size--Select
cookware having flat bottoms • When flaming foods are under the hood.

"_"l large enough to cover the surface turn the fan off. The fan, if operating, may
unit heating element. The use of undersized spread the flame.
cookware will expose a portion of the surface
unit to direct contact and may result in ignition

of clothing. Proper relationship of the cookware
to the surface unit will also improve efficiency.

• Never leave the surface units unattended at
high heat settings. Boilovers cause smoking and

greasy spillovers that may catch on fire

• Be sure the drip pans and the vent duct are not
covered and are in place. Their absence during

cooking could damage range parts and wiring

• Do not use aluminum foil to line the drip pans
or anywhere in the oven except as described in

this guide. Misuse could result in a shock, fire
hazard or damage to the range.

• Only certain types of glass, glass/ceramic.
earthenware or other glazed containers are

suitable for cooktop service: others may break smoking point
because of the sudden change in temperature

unit. be careful to avoid steam bums.

• Keep an eye on foods being fried at high or

medium high heat settings.

• 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 the sides
of the 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 a deep fat thermometer whenever

possible to prevent overheating fat beyond the

• 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 the nearby

surface units

• Always turn the surface units off before
removing cookware.

• To avoid the possibility of a burn or electric
shock, always be certain that the controls for all

surface units are at the offposition and all coils
are cool before attempting to lift or remove a unit.

• Do not immerse or soak the removable surface
units. Do not put them in a dishwasher Do not

self-clean the surface units in the oven.

6

Halogen/Radiant Surface Units • When flaming foods are under the hood. turn
(on some models ) the fan off. The fan. if operating, may spread

the flame.

• Use proper pan size--Select

k'_._-_, coo ware av ng at porto s ....... '

' "_'_ 1 r n h _ r _h .... l_rost on trozen roods or moisture on tresh

_ i age e oug to cove t e selectea

surface unit. The use of undersized cookware foods can cause hot fat to bubble up and over
will expose a portion of the surface unit to direct the sides of the pan.
contact and may result in ignition of clothing.

Proper relationship of the cookware to the surface
units will also improve efficiency.

• Never leave the surface units unattended at
high heat settings. Boilovers cause smoking and

greasy spillovers that may catch on fire

• Do not operate the halogen/radiant surface
units if the glass is broken. Spillovers or

cleaning solution may penetrate a broken cooktop
and create a risk of electrical shock. Contact a

qualified technioan immediately should your
glass cooktop become broken.

• Avoid scratching the glass cooktop surface.
The cooktop can be scratched with items such

as sharp instruments, rings or other jewelry' and
rivets on clothing.

• Never use the glass cooktop surface as a
cutting board.

• Do not place or store items that can melt or
catch fire on the glass cooktop, even when it

is not being used.

• Do not stand on the glass cooktop.

• Be careful when placing spoons or other
stirring utensils on glass cooktop surface

when it is in use. They may become hot and
could cause burns.

k h i fl .... m • Foods for frying should be as dry as possible

• 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 a deep fat thermometer whenever

possible to prevent overheating fat beyond the

smoking point

• Clean the cooktop with caution. If a wet
sponge or cloth is used to wipe spills on a hot

surface unit. be careful to avoid steam burns.
Some cleaners can produce noxious fumes if

applied to a hot surface.

NOTE: We recommend that you avoid wiping

any surface unit areas until they have cooled and

the indicator has gone off. Sugar spills are the

exception to this. Please see the Glass Cooktop

Cleaning section.
When the cooktop is cool. use only the

recommended cleaning cream brand cleaner to

clean the cooktop.

• Use care when touching the cooktop.
]'he glass surface of the cooktop will retain

heat after the controls have been turned off

• 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 the nearby
surface units.

• Always turn the surface units off before
removing the cookware.

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

• To avoid possible damage to the cooking

surface, do not apply cleaning cream to the
glass surface when it is hot.

• After cleaning, use a dry"cloth or paper towel

to remove all the cleaning cream residue.

• Read and follow all instructions and warnings

on the cleaning cream labels.

SAVE THESE

INSTRUCTIONS

I

FEATURES OF YOUR RANGE

Not all features are on all models. Appearance may vary.

JBP90

_} Broiler pan and grid

._ JBP95

Rods

Electric coil models have lift-up

cooktops for easier cleaning. :-\l

JBP80

8

Explained

Feature Index _ on page

1 Storage Drawer or Kick Panel 4, 46

2 Anti-Tip Device 4, 44,

49, 51

3 Anti-Tip Label

4 Probe Outlet 28, 36

5 Convection Fan Heating Element 23-26,

Operates during convection cooking. 28

6 Oven Door Latch 24, 25,

Used for self-cleaning only. 28, 29,

34, 38,

42, 43

7 Hot Surface Indicator Lights 13, 14

Glass Cooktop models only.

8 Radiant Surface Units 7, 10-17

9 Surface Unit Controls 13, 44

Explained

Feature Index * on page

21 Oven Shelf Supports 22, 24,

Shelf positions for cooking are 34, 40
suggested in the Baking, Roasting
and Broiling sections.

22 Oven Shelf with Stop-Locks 22, 24, 30,

(number may vary) 41, 43, 46

23 Bake Element 5, 47

May be gently lifted for wiping
the oven floor.

24 Oven Window 2, 31, 47
25 Model and Serial Number Location 3

Behind the storage drawer.

26 Lift-Off Oven Door with 4, 5, 38,

Broil Stop Position 40, 41, 45
Easily removed for cleaning.

27 Oven Door Gasket 5, 41, 45
10 Surface Light 13, 44
11 Surface Unit "On" Indicator Lights 13
12 Oven Light Switch 21

13 Oven Control, Clock and Timer 18-20
14 Surface Light Switch 13

15 Dual Surface Unit Switch 14

Radiant models only.

16 Oven Vent 47
17 Glass Ceran Cooktop 2, 10-17

Halogen/Radiant models only.

18 Dual Surface Unit 14

Radiant models only.

19 Broil Element 5, 38,

47

20 Oven Interior Light 21, 41, 45

Comes on automatically when the
door is opened.

28 "Sure Grip" Handle 2, 44

29 Probe 28, 35,

36, 46

30 Broiler Pan and Grid 27, 34, 38,

39, 46

31 Roasting Rack 27, 46

32 Offset Shelf with Stop-Locks 21, 24,

41, 46

33 Drip Pans 6, 48

Electric Coil models only.

34 Surface Units 2, 6, 7, 10,

Electric Coil models only. 12-15, 48

35 Lift-Up Cooktop 47, 48

Electric Coil models only.

36 Halogen Surface Units 7, 10-17,

47

•Not all features are on all models.

9

HOW DOES THIS COOKTOP COMPARE

TO YOUR OLD ONE?

Your new cooktop has either electric coil surt:ace units
or a halogen/radiant glass cooktop. If you are used to
cooking with gas burners or other types of electric

cooktops, you will notice some differences when you
use electric coils or a halogen/radiant glass cooktop.

Type of Cooktop How it Works
Electric Coil

Halogen/Radiant
(Glass Cooktop)

©

Induction

/l/z, m _\\\

SoBd Disk

Gas Burners

Description
Flattened metal

tubing containing
electric resistance

wire suspended

over a drip pan.
Radiant: Electric

coils under a glass
cooktop.

Halogen: Quartz
tube filled with

halogen gas around

a tungsten wire

heating element
under a glass

cooktop.
High frequency

induction coils

under a glass

surface.
Solid cast iron

disk sealed to the
cooktop surface.

Regular or sealed
gas burners use

either LP gas
or natural gas.

Heats by direct contact with the pan and by heating the air under the pan. For
best cooking results, use good quality pans. Electric coils are more forgiving of

warped pans than halogen/radiant or solid disks. Heats up quickly but does not
change heat settings as quickly as gas or induction. Electric coils stay hot enough

to continue cooking for a short time after they are turned off.
Heat travels to the glass surface and then to the coolcvvare, so pans must be flat

on the bottom for good cooking results. The glass cooktop stays hot enough to
continue cooking long after it is turned off. Remove the pan from the surface unit

if you want cooking to stop.

Pans must be made of ferrous metals (metal that attracts a maNlet). Heat is
produced by a magnetic circuit between the coil and the pan. Heats up right away
and changes heat settings right away, like a gas cooktop. After turning the control

oft; the glass cooktop is hot fiom the heat of the pan, but cooking stops right away.
Heats by direct contact with the pan, so pans must be flat on the bottom for good

cooking results. Heats up and cools down more slowly than electric coils. The
disk stays hot enough to continue cooking after it is turned oft'. Remove the pan

from the solid disk if you want the cooking to stop.

Flames heat the pans directly. Pan flamess is not critical to cooking results, but
pans should be well balanced. Gas burners heat the pan right away and change

heat settings right away. When you turn the control off, cooking stops right away.

The best types of cookware to use, plus heat-up and
cool-down times, depend upon the type of burner or
surface unit you have.

The following chart will help you to understand the
differences between your new cooktop and any other

type of cooktop you may have used in the past.

10

General Information About Halogen/Radiant Surface Units

The halogen/radiant cooktop features heating units
beneath a smooth glass surface. The surface units are

shown by outlines on the glass.

Before you use the cooktop for the first time, clean
it with cleaning cream. This helps protect the top

and makes clean-up easier.
NOTE: A slight odor is normal when a new cooktop

is used for the first time. It is caused by the heating of
new parts and insulating materials and will disappear

in a short time.
When a surface unit is turned on, coils beneath the

surface unit radiate heat through the glass to the
cookware. The red glow of the coils will be visible

through the glass. It will take the surface unit a few
moments to heat up. The coil cycles on and off to

maintain your selected control setting. With poor
cookware, you will see frequent cycling of the unit

off and on. Good, flat cookware will minimize
the cycling.

Use only flat-bottomed cookware. Do not let pots boil
dry. Overheated metal can bond to glass cooktop. An

overheated copper pot will leave a residue that will
permanently stain the glass.

Sliding aluminum cookware across the glass may
leave metal marks. These metal marks will appear as

small scratches. They can be removed with cleaning
cream and a razor scraper.

It is sate to place hot cookware from the oven or
surface on the glass surface when the surface is cool.

Avoid sliding pans on the glass cooktop. Pan edges
that are even slightly rough or grit on the cooktop can

cause scratches on the glass.
Even after the surface units are turned otl, the glass

cooktop retains enough heat to continue cooking. To
avoid overcooking, remove pans from the surface units

when the food is cooked. Avoid placing anything on
the surface unit until it has cooled completely.

The Hot Surface Lights will stay lit until the cooktop
is sate to touch. It is not unusual for the lights to stay

lit for 30 minutes.

Differences Between Halogen and Radiant Units

Some cooktops have both radiant and halogen surface
units. This is how they differ.

halogen radiant

halogen

6" 0 _._U,) radiant

• Halogen units are much brighter than the radiant
units. Radiant units have a dull red glow.

• Halogen units hum louder than radiant units
when they are first turned on.

• Halogen and radiant units cycle on and off

frequently. This is normal. You will notice the

cycling more on the halogen units because of
their brightness.

@ ©°"

6"/9"

• Halogen units click when they cycle on and off.
Radiant units do not. This is clue to the different

switches used on halogen units.

• Halogen units have radiant coils in
the center that do not glow as

brightly as the outer halogen coils.

• Radiant coils take about 10 seconds longer to glow
than halogen units.

11

HOME CANNING TIPS

Canning should be done on the surface units only.
Pots that extend beyond 1 inch of the surface unit

are not recommended tbr most surface cooking.
However, when canning with water-bath or pressure

canner, larger-diameter pots may be used. This is
because boiling water temperatures (even under

pressure) are not harmful to the cooktop surfaces
surrounding the surface units.

Observe the Following Points in Canning

1. Be sure the canner fits over the center of the
surface unit. If your range or its location does not

allow the canner to be centered on the surface unit,
use smaller diameter pots for good canning results.

2. For best results, use canners with flat bottoms.
On the glass cooktop, flat bottomed canners must

be used. Canners with flanged or rippled bottoms
(often found in enamelware) don't make good

contact with the surface unit and take a long time
to boil water.

Flat-bottomed canners are recommended for
electric coils; the)" are required for glass cooktops.

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 trying--cook at temperatures much

higher than boiling water. Such temperatures could
eventually harm the porcelain cooktop surfaces

surrounding the electric coil surt:ace units.

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

are available from the manufacturer of your canner;
manufacturers of glass jars for canning, such as

Ball and Kerr; and the United States Department of
Agriculture Extension Service.

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 house has low voltage, canning may
take longer than expected, even though directions

have been carefully followed.
The process time can be shortened by:

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

of large quantities of water.

Glass Cooktop Cautions:

Safe canning requires that harmful microorganisms

are destroyed and that the jars are sealed
completely. When canning foods in a water-bath

canner, a gentle but steady boil must be maintained
for the required time. When canning foods in a

pressure canner, the pressure must be maintained
for the required time.

After you have adjusted the controls, it is very
important to make sure the prescribed boil or

pressure levels are maintained for the required time.
The glass cooktop surface units have temperature

limiters that prevent the glass cooktop from getting
too hot. If the bottom of your canner is not flat, the

surface unit can overheat, triggering the
temperature limiters to cycle the unit off for a

time. This will stop the boil or reduce the pressure
in the canner.

12

Since you must make sure to process the canning

jars for the prescribed time, with no interruption

in processing time, you cannot can on any of
the cooktop surface units if your canner is not

flat enough.

What is a Temperature Limiter?

Every halogen and radiant surface unit has a
Temperature Limiter. The Temperature Limiter

protects the glass cooktop from getting too hot.

The Temperature Limiter may cycle the units off
for a time if:

• The pan boils dry.

• The pan bottom is not fiat.

• The pan is offcenter.

• There is no pan on the unit.

SURFACE CONTROLS

At both OFF and HI the control "clicks" into position.
You may hear slight "clicking" sounds during cooking,

indicating the control is keeping the unit at the heat
level or power level you set.

How to Set the Controls

Push the knob in
and turn in either

direction to the
desired heat setting.

Cooking Guide for Using Heat Settings

Ill--Used to begin cooking or to bring water to a
boil. Reduce heat setting after water boils.

Medimn Iligh--(Setting halt\ray between HI and
MED) Maintains a fast boil on large amounts of food.

MED--Sautd and brown; keeps food at a medium boil.
Medium Low--(Setting halfway between MED and

LO) Cook after starting at HI; cooks with little water
in covered pan.

LO--Used for long slow cooking (simmering) to
tenderize and develop flavors. Use this setting to melt

butter and chocolate or to keep foods warm.

Switching heats to higher settings always shows a
quicker change than switching to lower settings.

Be sure you turn the control knob to OFF when you
finish cooking.

The surface unit "on" indicator light will glow
when ANY surface unit is on.

NOTE: The surface unit "on" indicator light may
glow between LO and OFF, but there is no power

to the surface units.

OFF

Medium

Low _-

NED

Appearance may vary slightly.

High

Light Over the Surface Units

The switch must be pushed, held for several seconds
and released for the light to come on.

Special Notes for Glass Cooktops:

Cooktop temperatures increase with the number

of surface units that are on. With 3 or 4 units
turned on, surface temperatures are high so be

careful when touching the cooktop. The hot surface
indicator light will remain lit after the surface unit

is off until the surface is cool enough to touch.
NOTE:

• At HI and Medium High settings never leave food
unattended. Boilovers cause smoking and greasy

spillovers may catch fire.

• At Medium Low and LO settings melt chocolate
and butter on a small surt:ace unit.

• When a surt:ace unit is turned on, the unit can be
seen glowing red within a few seconds (longer for

radiant units). The red glow will turn on and off

(cycling) to maintain the selected heat setting. With

poor cookware, you will see frequent cycling of the
unit off and on. Good, flat cookware will minimize

the cycling. See the Surt:ace Cookware Tips section.

• It is sate to place hot cookware from the oven or a
surt:ace unit on the glass cooktop when it is cool.

(c'onHnued next page)

13

SURFACE CONTROLS

(continued)

Dual Surface Unit Switch (Glass Cooktops Only)

The right front surthce unit has
2 cooking sizes to select from so

you can match the size of the unit
to the size of the cookware you
are using.

To use the large (9 inch) surface
unit, push in the right portion of

the COIL SIZE switch next to the
control knob.

To use the small (6 inch) surface
unit, push in the left portion of the

COIL SIZE switch.

Hot Surface Indicator Light (Glass Cooktops Only)

6 H 9 H

A "HOT SURFACE" light will glow brightly when
any element is turned on, and will remain lit after the

unit is turned offuntil the surface is cool enough to
touch. Each element has its own "HOT SURFACE"

indicator light.

• It comes on instantly when the unit is turned on.

• It stays on even after the unit is turned off.

• It glows brightly until the unit is sate to touch.

SURFACE COOKWARE TIPS

(Electric Coil models only)

Cookware

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 to

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

For best cooking results pans should be flat on the
bottom. Match the size of the saucepan to the size of

the surface unit. The pan should not extend over the
edge of the surface unit more than 1 inch.

RIGHT

Not over 1 inch

A "HOT SURFACE" light will
glow brightly when all)' element

is turned on.

WRONG

Over 1 inch

14

Wok Cooking

We recommend that you
use only a fiat-bottomed

wok. They are available
at your local retail store.

SURFACE COOKWARE TIPS

(Glass Cooktop models only)

Types of Cookware

The following information will help you choose

cookware which will give good performance.
Stainless Steel: highly recommended

Especially good with a sandwich clad bottom. The
sandwich bottom combines the benefits of stainless

steel (appearance, durability and stability) with the
advantages of aluminum or copper (heat conduction,

even heat distribution).
Aluminum: heavy weight recommended

Good conductivity. Aluminum residues sometimes
appear as scratches on the cooktop, but can be

removed if cleaned immediately. Because of its
low melting point, thin weight aluminum should not

be used.
Porcelain/enamel:

Good performance only with a thick, fiat, smooth
bottom. Avoid boiling dry, as porcelain can melt and

fuse to the surface.

Do not use woks that have
support rings. Use of these

types of woks, with or without
the ring in place, can be
dangerous. Placing the ring

over the surface unit will cause
a build-up of heat that will

damage the porcelain cooktop.
Do not try to use such woks

without the ring. You could be
seriously burned if the wok

tipped over.

Copper Bottom: hea W weight recommended
Good performance, but copper may leave residues

which can appear as scratches. The residues can be
removed, as long as the cooktop is cleaned

immediately. However, do not let these pots boil dry.
Overheated metal can bond to glass cooktops.

An overheated copper pot will leave a residue that
will permanently stain the cooktop.

Glass-ceramic: not recommended
Poor performance. May scratch surface.

Usable, but not recommended.
Stoneware: not recommended

Poor performance. May scratch the surface.
Usable, but not recommended.

Cast Iron: not recommended
Poor performance. May scratch the surface.

Usable, but not recommended.

Do not use woks that

have support rings.

(conHnued next page)

15

SURFACE COOKWARE TIPS

(Glass Cooktop models only--continued)

How to Check Pan Performance

Use of correct cookware can affect the cooking
performance and cleaning of your cooktop.

The correct cookware reduces the temperature of
the cooktop surface and minimizes the chance of

spillovers burning onto the cooktop.
You must use pans with perfectly flat bottoms.

Some pans may have curved or rounded bottoms or
may be warped. If you are unsure of the flatness of

your pans you may do this quick test.
Tum your pan upside

down on the countertop,
place a ruler flat against

the pan surface. The
bottom of the pan and the

straight edge of the ruler
should fit flush against each other all the way across.

Turn the ruler a full 360 degrees, checking for any
space between the ruler and the bottom of the pan.

Pans with rounded, curved, ridged or warped
bottoms are not recommended.

Another simple test to determine even heat distribution
across the cookware bottom is to put one inch of water

in the pan. Bring the water to a boil and observe the
location of bubbles as the water starts to boil. Good

flat cookware will have an even distribution of bubbles
over the bottom surface area of the pan. Bubbles

localized in only a portion of the bottom indicate
uneven contact of the pan to the surface unit, uneven

heat transfer or an unsuitable pan.
Use pans that match the diameter of the surface

unit. Cooking performance will not be as good if the
coolcware is either smaller or larger than the surface unit.

• Place only dry pans on the

surface units. Do not place
lids on the surface units,

particularly wet lids.

• We recommend that you use _
only a fiat-bottomed wok.

They are available at your

local retail store. The bottom of the wok should

have the same diameter as the surface unit to insure
proper contact.

SPECIAL CAUTIONS FOR GLASS COOKTOPS

• Never cook
directly on the

glass. Always use
cookware.

• Always place the

pan in the center
of the surface unit

you are cooking on.

• Do not use the

cutting board.

Do not slide
cookware

across the
cooktop

because it can

glass--the

glass is scratch

• Do not use woks that have
support rings. This type

of wok will not heat on
glass cooktops.

• Some special cooking procedures require specific

cookware such as pressure cookers, deep fat t}yers,
etc. All cookware must have flat bottoms and be the

correct size.

• Don't store heavy

surface as a

scratch the

resistant, not
scratch proof.

items above the
cooktop. If they

drop onto the
cooktop, they can

cause damage.

16

HALOGEN/RADIANT SURFACE CLEANING

(on some models)

Glass Cooktop Cleaning

Cleaning of glass cooktops is different from cleaning a
standard porcelain finish. To maintain and protect the

surface of your new glass cooktop tbllow these basic steps.
Before you use the cooktop for the first time, clean

it with cleaning cream. This helps protect the top
and makes clean-up easier.

DAILY CLEANING: Use only a recommended
cleaning cream, such as Cerama Brite or the
Cooktop Cleaning Creme, on the glass cooktop.

For normal, light soil:

1. Rub a few drops (less is better) of the cleaning cream

onto soiled area using a damp paper towel. Buffwith
a dry paper towel until all soil and cream are removed.

Frequent cleaning leaves a protective coating which
is essential in preventing scratches and abrasions.

2. Clean the surface with the cleaning cream after
each use.

For heav), burned on soil:

1. Apply a few drops of the cleaning cream to the

(cool) soiled area.

2. Using a damp paper towel, rub the cream into the
burned on area. As with any burned on spill, this

may require some effort.

3. Carefully scrape soil with razor scraper. Hold
scraper at a 30 ° angle against the glass cooktop.

4. If any soil remains, repeat the steps listed above. For
additional protection, after all soil has been removed,

polish the entire surface with the cleaning cream.

5. Buff with a dry paper towel.

NOTE:

• Using a razor scraper will not damage the surface

if the 30 ° angle is maintained.

• Be sure to use a new, sharp razor scraper. Do not use

a dull or nicked blade.

• Store the razor scraper out of reach of children.

SPECIAL CARE: Sugary spillovers (such as jellies,
fudge, candy syrups) or melted plastics can cause

pitting of the surface of your cooktop (not covered by
the warranty) unless the spill is removed while still
hot. Special care should be taken when removing

hot substances. Follow these instructions carefully
and remove soil while spill is still hot.

1. Turn offall surface units affected by the spillover.
Remove hot pans.

2. Wearing an oven mitt, hold the
razor scraper at a 30 ° angle to the

cooktop and scrape hot spill to a
cool area outside the surface unit.

3. With the spill in a cool area, use a dry paper towel to
remove any excess. Any spillover remaining should

be left until the surface of the cooktop has cooled.

Do not continue to use the soiled surface unit until all
of the spillover has been removed. Follow the steps

under Heavy Soil to continue the cleaning process.

COOKTOP SEAL: To clean the cooktop seal, let a
wet cloth rest on it tbr a few minutes, then wipe clean.

Use a mild detergent if needed. Do not use a knife or any
shaq0 o[2ject on the seal because it will cut or damage it.

GENERAL INFORMATION: As the cleaning
cream cleans, it leaves a protective coating on the

cooktop surface. This coating helps to prevent build-
up of mineral deposits (water spots) and will make

future cleaning easier. Dishwashing detergents remove
this protective coating and therefore make the cooktop

more susceptible to staining.
To conveniently order more cream and/or scrapers

for cleaning your glass cooktop, please call our toll
free number:

National Parts Center 800-626-2002

Cleaner
Scraper

Cream and scraper kit

# WX10X300
# WX5X1614

# WB64X5027

PRECAUTIONS

• If pots with a thin overlay of aluminum, copper or
enamel are allowed to boil dry, the overlay may bond

with the glass cooktop and leave a black discoloration.
This should be removed ilnmediately before heating

again or the discoloration may be permanent.

• Water stains (mineral deposits) are removable using
the cleaning cream or full strength white vinegar.

• Use of window cleaner may leave an iridescent fihn
on the cooktop. The cleaning cream will remove this

discoloration.

• If you slide aluminum or copper cookware across

the surface of your cooktop, they may leave metal

markings which appear as scratches. If this should

happen, use the razor scraper and cleaning cream to
remove these markings. Failure to remove these

residues immediately may leave permanent marks.

• Most cleaners contain ammonia, chemicals and abrasives

which can damage the surthce of your cooktop. Use only
the recommended cleaning cream for proper cleaning

and protection of your glass cooktop.

Read and follow all instructions and warnings I

on the cleaning cream labels.

17

I

FEATURES OF YOUR OVEN CONTROL

BAKE-_ CONV.

,,0Ifc0,v.

BROIL |

1. BAKE. Press this pad to select the bake function.

2. CONV. BAKE. Press this pad to select baking with

convection.

3. PROBE. Press this pad when using the probe to

cook tbod.

4. PROGRAM STATUS. Words light up in the

display to indicate what is in time display.
Programmed information can be displayed at any

time by pressing the pad of the operation you want
to see. For example, you can display the current

time of day while the timer is counting down by
pressing the CLOCK pad.

5. TIME DISPLAY. Shows the time of day, the times

set for the timer or automatic oven operation.

6. OVEN OR PROBE TEMPERATURE AND

BROIL DISPLAY. Shows the oven temperature,
probe temperature or broil setting.

7. FUNCTION INDICATORS. Words light up

to show whether the oven is in the bake, broil,
convection bake, sell:clean mode or set mode

or if the probe is selected.

8. COOK TIME. Use this pad for Timed Baking,

Timed Convection Baking and Timed Convection
Roasting operations.

9. TIMER ON/OFF. Press this pad to select the

timer function. The timer does not control oven
operations. The timer can time up to 9 hours and

55 minutes.

To set the timer, first press the TIMER ON/OFF
pad. Then press the + or - pad to change the time.

To cancel the timer, press and hold the TIMER
ON/OFF pad until the word "TIMER" disappears

from the display.

10. BROIL. Press this pad to select the broil function.

11. CONV. ROAST. Press this pad to select roasting
with convection.

12. AUTO SELF CLEAN. Press this pad to select
the sell-cleaning function. See the Operating the

Sell-Cleaning Oven section.

13. INCREASE (+). Short taps to this pad increase
the time or temperature by small amounts. Press

and hold the pad to increase the time or
temperature by larger amounts.

14. DECREASE (-). Short taps to this pad decrease
the time or temperature by small amounts. Press

and hold the pad to decrease the time or
temperature by larger amounts.

15. CLEAR/OFF. Press this pad to cancel all oven
operations except Clock and Timer.

16. STOP TIME. Use this pad along with the COOK
TIME or AUTO SELF CLEAN pad to set the oven

to start and stop automatically at a time you select.

17. CLOCK. To set the clock, first press the CLOCK
pad. Then press the + or - pad to set the time of

day. Press the CLOCK pad to start.

If"F-and a number" flash in the display and
the oven control signals, this indicates function

error code. If function error code appears during
the sell-cleaning lhnction, check the oven door

latch--the latch handle may have been moved,
even if only slightly, from the latched position.

Make sure handle is to the right as far as it will go.
Press the CLEAR/OFF pad. Allow the oven to

cool tbr one hour. If lhnction error code repeats,
disconnect power to the range and call for service.

18

OVEN CONTROL, CLOCK AND TIMER

Clock

The clock must be set for the
automatic oven timing functions to

work properly. The time of day
cannot be changed during a Timed
Baking or CLEAN cycle.

Timer

The timer is a minute timer; it does
not control oven operations. The
maximum setting on the timer is

9 hours and 55 minutes.

To Set the Clock

1. Press the CLOCK pad.

To Set the Timer

ON/OFF pad.

1. ress the TIMER

2. Press the + or - pad to set the

amount of time on the timer.

2. Press the + or - pad to set the

time of day.

3. Press the CLOCK pad to start.

The timer will start automatically
within a few seconds of releasing

the + or - pad.
The timer, as you are setting it,

will display hours and minutes.
"HR" will be in the display.

During the countdown, when the
timer reaches the last minute, the

display will change to seconds
only and a single beep will sound.

To Reset the Timer

If both "SET" and "TIMER" are displayed, press the
+ or - pad until desired time is reached.

If only "TIMER" is displayed, press the TIMER
ON/OFF pad first, then follow the instructions above

to set the timer.

End of Cycle Tones

The end of cycle tone is a series of 3 beeps followed
by 1beep every 6 seconds. If you would like to

remove the signal that beeps every 6 seconds, press
and hold the CLEAR/OFF pad for 10 seconds.

To return the signal that beeps every 6 seconds, press
and hold the CLEAR/OFF pad for 10 seconds.

Display Messages

Programmed information can be
displayed at any time by pressing

the pad of the operation you want
to see. For example, you can
display the current time of day

while the timer is counting down
by pressing the CLOCK pad. Press

the TIMER ON/OFF pad to return
to the timer display.

To check the start time for Delayed
Bake or Self-Clean, press and hold

the COOK TIME or AUTO SELF
CLEAN pad for 3 seconds. The

display will show the bake or clean
start time for as long as you press

the pad. When you release the pad,
the display will return to the time

of day.

To Cancel the Timer

Press and hold the TIMER ON/OFF pad until the
word "TIMER" disappears from the display.

Power Outage

After a power outage, when power is restored, the
display will flash and time shown will no longer be

correct--for example, after a 5-minute power
interruption the clock will be 5 minutes slow.

All other functions that were in operation when the
power went out will have to be programmed again.

If "door" appears in the display,
LOCK flashes, and the oven

control signals you set the self-
clean cycle and did not shut the

oven door.

(continued next page)

19

OVEN CONTROL, CLOCK AND TIMER

(continued)

INCREASE (+) and DECREASE (-) Pad Speed

You can change the speed of the + and - pads.
While the oven is offand the time of day shows in

the display, press and hold the + and - pads and the
TIMER ON/OFF pad at the same time for about

2 or 3 seconds.
A number from 1 to 5 will replace "0:00" in the

display. The slowest is 1 and the fastest is 5. Use
the + or - pad to change the number, then press the
CLEAR/OFF pad to return to the time of day display.

Child Lockout Feature

Your range has a special feature that allows you to
lock the oven control preventing children from

turning on the oven accidentally or without your
permission.

To lock the oven control, press and hold the + and -
pad and the STOP TIME pad at the same time for two

seconds. The word "OFF" will appear and then
disappear in the display and the oven control will

be locked. During lockout, the word "OFF" will
appear momentarily each time a cooking function

pad is pressed.
To unlock the oven control, repeat the above

procedure. The word "OFF" will appear in the
display and then disappear after two seconds.

20

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 Oven Controls so you understand how
to use them.

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

removing and replacing them properly, to give sure, sturdy support.

3. Read over the information and tips that follow.

4. Keep this guide handy so you can refer to it, especially during the first
weeks of using your new range.

Oven Light

The light comes on automatically when the oven

door is opened.

Use the switch to turn the light on and off when the
door is closed.

OVEN
LIGHT

Offset Shelf

The oft;et shelf provides more cooking space
between itself and the shelf below it. This allows

more flexibility when placing foods in the oven.
See the Multi-Shelf Baking section.

The oft;et shelf can be placed at any shelf
position but be very careful if using it in the top

position. Most foods will be too close to the broil
unit in this position.

To remove
the shelf, pull

it forward to the
stop-locks and

lift the front of
the shel£

To replace
the shelf, tilt the

shelf up at the
front and slide the

curved extension
of the shelf under

the stop-locks on
the shelf support.

Then slide the
shelf all the way

into the oven.

l

(continued _ext page)

21

USING YOUR OVEN

Oven Shelves

The shelves are designed with stop-locks so that
when placed correctly on the shelf supports, they

will stop before coming completely out from the
oven, and will not tilt when removing food from or
placing food on them.

When placing cookware on a shelf, pull the shelf out
to the bump on the shelf support. Place the cookware

on the shelf, then slide the shelf back into the oven.
This will eliminate reaching into the hot oven.

To remove a shelf from the oven, pull it toward you,
tilt the front end upward and pull it out.

To replace, place the shelf on the shelf support with
the stop-locks (curved extension of the shelf) facing

up toward the rear of the oven. Tilt up the front and
push the shelf toward the back of the oven until it

goes past the bump on the shelf support. Then lower
the front of the shelf and push it all the way back.

(continued)

Bump

Shelf Positions

The oven has four shelf supports as identified in this
illustration as A (bottom), B, C and D (top).

Shelf positions for cooking are suggested in the
Baking, Roasting and Broiling sections.

22

What is Convection?

CONVECTION COOKING

In a convection

oven, a _afl ° 7" _

circulates hot air
over, under and

around the food.
This circulating hot

air is evenly
distributed

throughout the oven
cavity. As a result,
foods are evenly

cooked and browned-- often in less time with
convection heat.

You can use your favorite recipes in the convection

oven. Recipe conversion is as easy as 1, 2, 3.

1. When roasting, reduce normal roasting time by 25%.

2. When baking, reduce baking temperature by 25°F.

3. No need to preheat when cooking longer than
15 minutes.

CAUTION: The convection oven tan shuts off
when the oven door is opened. DO NOT leave the

door open for long periods of time while using
convection cooking or you may shorten the life of

the convection heating element.

When should you use Convection Bake or Convection Roast?

To help you understand the difference between
convection bake and roast and traditional bake and

roast, here are some general guidelines.
In convection bake, heat comes from the heating

element in the rear of the oven. The convection tan
circulates the heated air evenly, over and around the

food. Preheating is not necessary with foods having
a bake time of over 15 minutes.

In regular baking, the bottom heating element heats
the air in the oven which then cooks the food.

Convection Bake

• Ideal for evenly browned baked foods cooked
on all 3 shelves.

• Good for large quantities of baked foods.

• Good results with cookies, biscuits, muffins,
brownies, cupcakes, cream puft;, sweet rolls, angel

food cake and bread.

Regular Bake

• Foods such as layer cakes have a more level top
crust when baked with traditional heat.

In convection roast, heat comes from the top
heating element. The convection fan circulates the

heated air evenly over and around the food. Meat
and poultry are browned on all sides as if they were

cooked on a rotisserie. Using the roasting rack
provided, heated air will be circulated over, under and

around the food being roasted. The heated air seals in

juices quickly for a moist and tender product while, at

the same time, creating a rich golden brown exterior.
Convection Roast

• Large tender cuts of meat, uncovered.

• Roasting pans with low sides to allow air movement

around food.

Regular Roast

• Less tender cuts of meat because these need to cook
a long time in liquid to become tender.

• Cooking bag

• Foil tent

• Covered dish

Cookware for Convection Cooking

Before using your convection oven, check to see
if your cookware leaves room tbr air circulation in

the oven. If you are baking with several pans, leave
space between them. Also, be sure the pans do not

touch each other or the walls of the oven.
Metal and Glass

Any type of cookware will work in your convection
oven. However, metal pans heat the fastest and are

recommended for convection baking.

• Darkened or matte-finished pans will bake faster
than shiny pans.

• Glass or ceramic pans cook more slowly.

Paper and Plastic

Heat-resistant paper and plastic containers that are
recommended for use in regular ovens can be used in

convection ovens. Plastic cookware that is heat-
resistant to temperatures of 400°F. can also be used.

When baking cookies, you will get the best results
if you use a flat cookie sheet instead of a pan with

low sides.
For recipes like oven-baked chicken, you should

use a pan with low sides. Hot air cannot circulate well
around food in a pan with high sides.

23

CONVECTION BAKING

Adapting Recipes For Convection Baking

As a general rule, reduce the temperature by 25°F.
for convection baking. For more specific instructions,

follow the guidelines in the Convection Cookbook.
Preheating is not necessary with foods having a bake

time of over 15 minutes.
Check foods for doneness at the minimum

suggested cooking time.

Multi-Shelf Baking

Because heated air is circulated evenly throughout
the oven, foods can be baked with excellent results

on 2 or 3 shelves at a time. Multi-shelf baking may
increase cook times slightly for some foods but the
overall result is time saved. Cookies, muffins,

biscuits, and other quickbreads give very good results
with multi-shelf baking.

When baking on 3 shelves, divide the oven into
thirds by placing the oft_et shelf in the second (B)

shelf position and the straight shelves in first (A) and
fourth (D) shelf position.

For 2-shelf baking, place the straight shelves in the
A and C positions.

NOTE: When convection baking with only 1 shelt,
follow the shelf positions recommended in the Oven

Shelves section of the Regular Baking section.

Use pan size recommended in the recipe.
Some package instructions for frozen casseroles or

main dishes have been developed using commercial
convection ovens. For best results in this oven,

preheat the oven and use the temperature on the
package.

For more information on adapting recipes, see the
Convection Cookbook.

Offset shelf

How to Set Your Oven for Convection Baking

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

self-cleaning only.
To avoid possible burns, place the shelves in the

correct position before you turn the oven on.

1. Press the CONM BAKE pad.

2. Press the + or - pad. The last oven set temperature

appears in the display. Continue pressing until the
desired temperature is displayed.

When the oven starts to heat, the word "ON" and
the changing temperature, starting at 100°F., will be

displayed. When the oven reaches the temperature
you set, a tone will sound.

24

is finished.

3. Press the CLEAR/OFF pad when baking

NOTE: You will hear a tan while cooking with this
feature. The fan will stop when the door is opened but

the heat will not turn off

To change the oven temperature during
the Convection Bake cycle, press the CONV.

BAKE pad and then the + or - pad to get the new
temperature.

TIMED CONVECTION BAKING

How to Convection Time Bake

Do not lock the oven door with the latch during

timed convection baking. The latch is used for self-
cleaning only.

Your oven can be set to turn on and off automatically.
NOTE: Before beginning, make sure the oven clock

shows the correct time of day.

How to Set Immediate Start and Automatic Stop Convection Bake

To avoid possible burns, place the oven shelves in
the correct position before you turn the oven on.

The oven will turn on immediately and cook for a
specific length of time. At the end of Cook Time,
the oven will turn off automatically.

6. Remove the food from the oven. Remember, foods

1. Press the CON_ BAKE pad.

desired temperature is

&_ 2. Press the + or- pad until the

3. Press the COOK TIME pad.

of baking time appears in the display.

4. Press the + pad until the desired length

The minimum Cook Time you can set is

10 minutes.

The words "TIMED CONV BAKE" and "COOK
TIME" will be displayed along with the oven

temperature that you set and the cook time that you
entered. When the oven starts to heat, the word

"ON" and the changing temperature, starting at

100°F., will be displayed. When the oven reaches

the temperature you set, a tone will sound. The
oven will continue to cook for the programmed

amount of time, then shut off automatically.

displayed.

that are left in the oven continue cooking after the
controls are off.

NOTE:

You will hear a fan while cooking with this feature.
The tan will stop when the door is opened but the

heat will not turn off.
Foods that spoil easily such as milk, eggs, fish,

stuffings, poultry and pork should not be allowed to
sit for more than one hour before or after cooking.

Room temperature promotes the growth of harmful
bacteria. Be sure that oven light is offbecause heat

from the bulb will speed harmful bacteria growth.

pad. Press the + or - pad until correct time
To set the clock, first press the CLOCK

of day is displayed. Press the CLOCK pad
to start.

the display will show "0HR:00 COOK

5. At the end of Timed Convection Bake

TIME" and the oven will turn ofl, The
end of cycle tone will sound. Press the

CLEAR/OFF pad to clear the display
if necessary.

(continued t_ext page)

25

How to Set Delay Start and Automatic Stop Convection Bake

Quick Reminder

1. Press the CONM BAKE pad.

2. Press the + or - pad to select the oven

temperature.

3. Press the COOK TIME pad.

4. Press the + or - pad to set the length of
Cooking Time.

5. Press the STOP TIME pad.

6. Press the + or - pad until the desired Stop

Time appears in the display.

To avoid possible burns, place the shelves in the
correct position before you program the oven.

You can set the oven control to delay-start the oven,
cook for a specific length of time and then turn off

automatically.
For example: Let's say it's 2:00 and dinner time is

shortly after 7:00. The recipe suggests 3 hours baking
time at 325°F. Here's how:

1. Press the CONM BAKE pad.

.25 is displayed.

&_ 2. Press the + or- pad until

3. Press the COOK TIME pad.

4. Press the + pad until , HR:00 appears in
the display. A Cook Time of 3 hours now
appears in the display.

"3 "

prompts you to set the Stop Time you

5. ress the STOP TIME pad. The display

want. It also shows the earliest Stop
Time you can set. In this example,

"5:00" and "COOK STOP TIME"
appear in the display.

The control automatically sets the Stop Time by
adding the Cook Time to the time of day. In this
example, the time of day is 2:00 and the Cook

Time is 3 hours. Adding 3 hours to the time of day
equals 5:00.

6. Change the Stop Time from 5:00 to ,,

7:00 by pressing the + pad until 7:00
appears in the display. The words,,

DELAY TIMED CONV BAKE and

"STOP TIME" appear in the display.

At 4:00, the oven will turn on automatically.
When the oven starts to heat, the word "ON" and

the changing oven temperature, starting at 100°F.,
will be displayed. The oven will continue to cook

for the programmed 3 hours and shut off
automatically at 7:00.

7. At the end of Timed Convection Bake, the display
will show "0HR:00, COOK TIME" and the oven

will turn off. The end of cycle tone will sound.

8. Press the CLEAR/OFF pad to clear the
display if necessary. Remove the food

®

NOTE:

from the oven. Remember, even though
the oven shuts offautomatically, foods

continue cooking after the controls are off.

• You will hear a fan while cooking with this feature.
The fan will stop when the door is opened but the

heat will not turn off.

Foods that spoil easily such as milk, eggs, fish,

stuffings, poultry and pork should not be allowed to
sit for more than one hour before or after cooking.

Room temperature promotes the growth of harmful
bacteria. Be sure that the oven light is off because heat

from the bulb will speed harmful bacteria growth.

26

CONVECTION ROASTING

Meats cooked in a convection oven are dark brown
on the outside and tender and juicy on the inside. In

most cases, cooking time will be less when using the
Convection Roast feature. Sometimes cooking time is

reduced by 10 minutes per hour.
To make sure the meat is cooked the way you want it,

we recommend using the temperature probe provided
with the oven.

Adapting Recipes for Convection Roasting
Use the temperature recommended in the

Convection Roasting Guide.
Preheating is not necessary.

Check foods for doneness at the minimum
suggested time.

Convection Roasting Rack

Roasts or poultry should be cooked on the lowest
shelf position (A) on a shelf.

When you are convection roasting you will use the
broiler pan and grid and the special roasting rack.

The pan is used to catch grease spills and the grid
is used to prevent grease spatters. The rack holds

the meat.
This rack allows the heated air to circulate under

the meat and increase browning on the underside
of the meat or poultry.

1. Place the shelf in the lowest shelf position (A).

2. Place the grid on the broiler pan and put the
roasting rack over them making sure the posts on

the roasting rack fit into the holes in the broiler pan.

3. Place the meat on the special roasting rack.

See the Regular Roasting with the Probe section to
insert the probe correctly.

NOTE: It is important that the broiler pan and grid
be used with the roasting rack for best convection

masting results.

The special roasting rack and pan allow heated air
to circulate over and under the meat. This allows the

meat to brown on all sides.

Use the special roasting rack with the broiler
pan and grid.

For more information on adapting recipes,
see the Convection Cookbook.

Roasting rack

Grid

Broiler pan

(continued t_e.vtpage)

27

CONVECTION ROASTING

(continued)

How to Set Your Oven for Convection Roasting When Using the Temperature Probe

NOTE: For best results when roasting large turkeys
and roasts, we recommend using the probe included

in the convection oven. For the correct placement
of the probe, see the description in the Regular
Roasting section.

Do not lock the oven door with the latch during
convection roasting. The latch is used for self-

cleaning only.
The display will flash "PROBE" and the

oven control will signal if the probe is inserted
into the outlet, but the oven is not programmed

for the probe.

1. Place the shelf in the

lowest position (A).
Insert the probe into

the meat.

2. Plug the probe into
the outlet on the

oven wall. Make
sure it is pushed all

the way in. Close the
oven door.

CAUTION: To prevent possible burns, do not
unplug the probe from the oven outlet until the oven

has cooled. Do not store the probe in the oven.
NOTE:

If the probe is removed from the food before the

final temperature is reached, a tone will sound and

the display will flash until the probe is removed

from the oven.

• You will hear a t:anwhile cooking with this feature.

The fan will stop when the door is opened but the
heat will not turn off.

• You can use the timer even though you cannot use
timed oven operations.

reaches the number you have set, the

7. When internal temperature of meat

probe and the oven turn off and the oven
control signals. To stop the signal, press

the CLEAR/OFF pad. Use hot pads to
remove the probe from the food. Do not

use tongs to pull on it--they might
damage it.

3. Press the PROBE pad.

4. Press the + or - pad until the desired internal
probe temperature is displayed.

5. Press the CONM ROAST pad.

6. Press the + or - pad. The last oven set temperature
appears in the display. Continue pressing until the

desired oven temperature is displayed.
When the oven starts to heat, the words "CONV

ON" and the roasting temperature you set will be in
the display.

After a few seconds, the words "LO PROBE" will
replace the roasting temperature in the display.

After the internal temperature of the meat reaches

100°F., the changing internal temperature will be

shown in the display.

To change the oven temperature during the
Convection Roast cycle, press the CONV. ROAST

pad and then press the + or - pad to get the new

desired temperature.

28

CONVECTION ROASTING GUIDE

Meats Minutes/Lb. Oven Temperature (°E) Internal Temperature (°F.)
Beef Rib, Boneless Rib, Rare 20 24 325 ° 140°€

Top Sirloin (3 to 5 lbs.) Medium 24 28 325 ° 160 °

Beef Tenderloin Rare i0 14 325 ° 140°±

Pot Roast (21/_ to 3 lbs.) Chuck, Rump 35 45 300 ° 170 °

Pork Bone-in, Boneless (3 to 5 lbs.) 23 27 325 ° 170 °

Chops 2 chops 30 35 total 325 ° 170 °
(1/2 to 1-inch thick) 4 chops 35 40 total 325 ° 170 °

Ham Canned, Butt, Shank (3 to 5 lbs. fully cooked) 14 18 325 ° 140 °
Lamb Bone-in, Boneless Medium 17 20 325 ° 160 °

Seafood Fish, whole (3 to 5 lbs.) 30 40 total 400 °

Poultry 24 26 350 ° 180 ° 185 °

*Stuffed birds generally require 30 45 minutes additional roasting tune. Shield legs and breast with

browning and &Ting of skin.

±The U.S. Department of Agriculture says "Rare beef is popular, but you should know that cooking it to only 140°F. means some

food poisoning organisms may sur_ i_e." (Source: Sale Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

(3 to 5 lbs.) Well 20 24 325 ° 170 °

Lobster Tails (6 to 8 oz. each) 20 25 total 350 °
Whole Chicken

(2% to 3_ lbs.)
Cornish Hens

Duclding (4 to 5 lbs.)
Turkey, whole*

Turkey Breast (4 to 6 lbs.)

Well 28 32 325 ° 170 °

Medium 14 18 325 ° 160 °

6 chops 40 45 total 325 ° 170 °

Unstuffed (i to llA lbs.)
Stuffed (1 to 11/_lbs.)

Unstuffed (10 to 16 lbs.)
Unstuffed (18 to 24 lbs.)

50 55 total
55 60 total

24 26

8 11
7 10

16 19

350 °
350 °

325 °
325 °

325 °
325 °

foil to prevent over

180 ° 185 °
180 ° 185 °

180 ° 185 °
180 ° 185 °

180 ° 185 °

170 °

REGULAR BAKING

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

self-cleaning only.

Your oven temperature is controlled very accurately
using an oven control system. We recommend that

you operate the oven for a number of weeks to
become familiar with your new oven's performance.

How to Set Your Oven for Baking

To avoid possible burns, place the shelves in the
correct position before you turn the oven on.

1. Press the BAKE pad.

2. Press the + or - pad. The last oven set temperature
appears in the display. Continue pressing until the

desired temperature is displayed.
When the oven starts to heat, the word "ON" and

the changing temperature, starting at 100°F., will be
displayed. When the oven reaches the temperature

you set, a tone will sound.

If you think an adjustment 1s necessary, see the Adjust
the Oven Thermostat section. It gives easy Do It

Yourself instructions on how to adjust the thermostat.

NOTE: When the oven is hot, the top and outside
surfaces of the range get hot too.

is finished and then remove the food from
the oven.

3. Press the CLEAR/OFF pad when baking

To change the oven temperature during the
BAKE cycle, press the BAKE pad and then

the + or - pad to get the new temperature.

(continued _ext page)

29

Oven Shelves

REGULAR BAKING

(continued)

Arrange the oven
shelf or shelves in

the desired locations
while the oven is

cool. The correct
shelf position

depends on the kind
of food and the

browning desired.
As a general rule,
place most foods in the middle of the oven, on either

shelf position B or C. See the chart for suggested shelf
positions. B will be used more than C.

Preheating

Preheat the oven if the recipe calls for it. Preheat
means bringing the oven up to the specified
temperature beibre putting the food in the oven.

To preheat, set the oven at the correct temperature--
selecting a higher temperature does not shorten

preheat time.

Type of Food Shelf Position
Angel food cake A

Biscuits or muffins B or C

Cookies or cupcakes B or C
Brownies B or C

Layer cakes B or C
Bundt or pound cakes A or B

Pies or pie shells B or C
Frozen pies A (on cookie sheet)

Casseroles B or C

Roasting A or B

Preheating is necessary/'or good results when baking
cakes, cookies, pastry and breads. For most casseroles

and masts, preheating is not necessary. For ovens
without a preheat indicator light or tone, preheat

10 minutes. After the oven is preheated, place the

food in the oven as quickly as possible to prevent
heat from escaping.

Baking Pans

Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.

• Dark, rough or dull pans absorb heat resulting in a

browner, crisper crust. Use this type for pies.

• Shiny, bright and smooth pans reflect heat, resulting

in a lighter, more delicate browning. Cakes and
cookies require this type of pan.

• Glass baking dishes also absorb heat. When baking

in glass baking dishes, the temperature may need to
be reduced by 25°F.

3O

Pan Placement

For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking

results will be better if baking pans are centered as
much as possible rather than being placed to the front

or to the back of the oven.
Pans should not touch each other or the walls of the

oven. Allow 1- to 1½-inch space between pans as well
as from the back of the oven, the door and the sides.

If you need to use two shelves, stagger the pans so
one is not directly above the other.

Baking Guides

When using prepared baking mixes, follow package recipe or instructions
for the best baking results.

Cookies

When baking cookies, flat cookie sheets (without
sides) produce better-looking cookies. Cookies baked

in a jelly roll pan (short sides all around) may have
darker edges and pale or light browning may occur.

Do not use a cookie sheet so large that it touches the
walls or the door of the oven. Never entirely cover a

shelf with a large cookie sheet.
For best results, use only one cookie sheet in the oven

at a time.

I _J/_-g/X//<:_ _-> _ o o<5:> \'%,',_N.\\_x

Pies

For best results, bake pies in dark, rough or dull pans
to produce a browner, crisper crust. Frozen pies in foil
pans should be placed on an aluminum cookie sheet

for baking since the shiny foil pan reflects heat away
from the pie crust; the cookie sheet helps retain it.

Aluminum Foil

Never entirely cover a shelf with aluminum foil.
This will disturb the heat circulation and result in

poor baking. A smaller sheet of foil may be used
to catch a spillover by placing it on a lower shelf

several inches below the food.

Cakes

When baking cakes, warped or bent pans will cause
uneven baking results and poorly shaped products.
A cake baked in a pan larger than the recipe

recommends will usually be crisper, thinner and drier
than it should be. If baked in a pan smaller than

recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size

used is the one recommended.

Don't Peek

Set the timer for the estimated cooking time and do
not open the door to look at your food. Most recipes

provide minimum and maximum baking times such
as "bake 30-40 minutes."

DO NOT open the door to check until the minimum
time. Take advantage of the "Big View" window to

monitor cooking progress. Opening the oven door
frequently during cooking allows heat to escape and

makes baking times longer. Your baking results may
also be affected.

31

REGULAR TIMED BAKING

How to Time Bake

Do not lock the oven door with the latch during
regular timed baking. The latch is used for self-

cleaning only.

Your oven can be set to turn on and off automatically.
NOTE: Before beginning, make sure the oven clock

shows the correct time of day.

How to Set Immediate Start and Automatic Stop

To avoid possible burns, place the shelves in the

correct position before you turn the oven on.
The oven will turn on immediately and cook tbr a

selected length of time. At the end of Cook Time the
oven will turn off automatically.

1. Press the BAKE pad.

until the desired temperature

_ 2. Press the + or- pad

is displayed.

pad. Press the + or - pad until correct time
To set the clock, first press the CLOCK

of day is displayed. Press the CLOCK pad
to start.

The words "TIMED BAKE" and "COOK TIME"
will be displayed along with the oven temperature

that you set and the cook time that you entered.
When the oven starts to heat, the word "ON" and

the changing temperature, starting at 100°F., will be
displayed. When the oven reaches the temperature

you set, a tone will sound. The oven will continue

to cook for the programmed amount of time, then
shut off automatically.

5. At the end of Timed Bake, the display will show

"0HR:00 COOK TIME" and the oven will turn off.
The end of cycle tone will sound.

3. Press the COOK TIME pad.

desired length of baking time

_ 4. Press the + or - pad until the

is displayed.

display if necessary. Remove the food

6. Press the CLEAR/OFF pad to clear the

from the oven. Remember, foods that are
left in the oven continue cooking after the

controls are off.

NOTE: Foods that spoil easily such as milk, eggs,
fish, stuffings, poultry and pork should not be allowed

to sit for more than one hour before or after cooking.
Room temperature promotes the growth of harmful

bacteria. Be sure that oven light is offbecause heat
from the bulb will speed harmful bacteria growth.

32

How to Set Delay Start and Automatic Stop

Quick Reminder:

1. Press the BAKE pad.

2. Press the + or - pad to select the oven

temperature.

3. Press the COOK TIME pad.

4. Press the + or - pad to set the length of
Cooking Time.

5. Press the STOP TIME pad.

6. Press the + or - pad until the desired

Stop Time appears in the display.

To avoid possible burns, place the shelves in the
correct position before you program the oven.

You can set the oven control to delay-start the oven,
cook for a specific length of time and then turn off

automatically.
For example: Let's say it's 2:00 and dinner time is

shortly after 7:00. The recipe suggests 3 hours baking
time at 325°F. Here's how:

1. Press the BAKE pad.

2. Press the + or - pad until "325 °,, is displayed.

3. Press the COOK TIME pad.

4. Press the + pad until "3HR:00" appears in the

display. A Cook Time of 3 hours now appears in
the display.

5. Press the STOP TIME pad. The display prompts you

to set the Stop Time you want. It also shows the
earliest Stop Time you can set. In this example,

"5:00" and "STOP TIME" appear in the display. The
control automatically sets Stop Time by adding the

Cook Time to the time of day. In this example, the
time of day is 2:00 and the Cook Time is 3 hours.

Adding 3 hours to the time of day equals 5:00.

6. Change the Stop Time from 5:00 to 7:00 by

pressing the + pad until "7:00" and Stop Time

appear in the display. The words "DELAY TIMED
BAKE" appear in the display. At 4:00, the oven

will turn on automatically. When the oven starts to
heat, the word "ON" and the changing temperature,

starting at 100°F., will be displayed. The oven will
cook for the programmed 3 hours and shut off

automatically at 7:00.

7. At the end of Timed Baking, the display will show
"0HR:00 COOK TIME" and the oven will turn off.

The end of cycle tone will sound.

8. Press the CLEAR/OFF pad to clear the display
if necessary. Remove the food from the oven.

Remember, even though the oven shuts off
automatically, foods continue cooking after the

controls are off.

NOTE: Foods that spoil easily such as milk, eggs,
fish, stuffings, poultry and pork should not be allowed

to sit for more than one hour before or after cooking.
Room temperature promotes the growth of harmful

bacteria. Be sure that the oven light is off because heat
from the bulb will speed harmful bacteria growth.

ADJUST THE OVEN THERMOSTATmDO IT YOURSELF!

You may find that your new oven cooks differently
than the one it replaced. We recommend that you

use your new oven for a few weeks to become more
familiar with it, tbllowing the times given in your

recipes as a guide.
If you think your new oven is too hot or too cold,

you can adjust the thermostat yourself. If you think
it is too hot, adjust the thermostat to make it cooler. If

you think it is too cool, adjust the thermostat to make
it hotter.

We do not recommend the use of inexpensive
thermometers, such as those found in grocery stores,

to check the temperature setting of your new oven.

These thermometers may vary 20-40 degrees.
The thermostat adjustment for Baking does not affect

Convection Baking or Convection Roasting. To adjust
these, press the CONV. BAKE or the CONM ROAST

pad instead of the BAKE pad when following the
directions under To Adjust the Thermostat.

To Adjust the Thermostat:

1. Press the BAKE pad.

2. Select an oven temperature between 500°F. and 550°F.

3. hmnediately, before "ON" appears, press and

hold the BAKE pad for about 4 seconds. The time
display will change to the oven adjustment display.

4. The oven temperature can be adjusted up to (+)

35°F. hotter or (-) 35°F. cooler. Use the + or - pad
to select the desired change in the display.

5. When you have made the adjustment, press the

CLEAR/OFF pad to go back to the time of day
display. Use your oven as you would normally.

NOTE: This adjustment will not affect the broiling
or self-cleaning temperatures. It will be retained in

memory after a power t:ailure.

33

REGULAR ROASTING

Do not lock the latch during regular roasting.

The latch is used for self-cleaning only.
Roasting is cooking by dry heat. Tender meat or

poultry can be roasted uncovered in your oven.
Roasting temperatures, which should be low and

steady, keep spattering to a minimum.
Roasting is really a baking procedure used for meats.

Therefore, oven controls are set for Baking or Timed
Baking. (You may hear a slight clicking sound,

indicating the oven is working properly.) Timed
Baking will turn the oven on and off automatically.

1. Place the shelf in A or B position. No preheating
is necessary.

2. Check the weight of the meat. Place it, fat-side-up
(or poultry breast-side-up) on a trivet in a shallow

pan. The melting fat will baste the meat. Select a
pan as close to the size of the meat as possible.

(The broiler pan with grid is a good pan for this.)

3. Press the BAKE pad.

oven set temperature appears in

_ 4. Press the + or- pad. The last

the display. Continue pressing
the pad until the desired

temperature is displayed.

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 finn up and makes them easier to

carve. Internal temperature will rise about 5° to

10°F.; to compensate for temperature increase, if

desired, remove the roast from the oven sooner
(at 5 ° to 10°F. less than the temperature in the
Regular Roasting Guide).

Remember that food will continue to cook in the
hot oven and therefore should be removed when

the desired internal temperature has been reached.

When the oven starts to heat, the word "ON" and
the changing oven temperature, starting at IO0°F.,
will be displayed. When the oven reaches the

temperature you set, a tone will sound.

is finished.

5. Press the CLEAR/OFF pad when roasting

To change the oven temperature during
roasting, press the BAKE pad and then the + or -

pad to get the new temperature.

Use of Aluminum Foil

You can use aluminum toil to line the broiler pan.
This makes clean-up easier when using the pan for

marinating, cooking with fruits, cooking heavily
cured meats or basting tbod during cooking. Press

the foil tightly around the inside of the pan.

34

REGULAR ROASTING WITH THE PROBE

See the Regular Roasting Guide.

Correct Placement of the Temperature Probe

A temperature probe has been provided for use in your
new oven. This probe is designed to withstand high

temperatures. Temperature probes provided with other
products, such as those used for microwave ovens,
may not be designed to withstand high temperatures.

Use of probes other than the one provided with this
product may result in damage to the probe.

Never leave your probe inside the oven during a self-
cleaning cycle.

For many foods, especially roasts and poultry, internal
food temperature is the best test for doneness. The

temperature probe takes the guesswork out of roasting
by cooking foods to the exact doneness you want.

When the internal temperature of the food reaches the
temperature you set, the oven automatically shuts off

The temperature probe has a skewer-like probe at
one end and a plug at the other end that goes into the

outlet on the oven wall.

Use the handles of the probe and plug when
inserting and removing them from the meat and

wall outlet. Do not use tongs to pull on the cable
when removing the probe--they might damage it.

TO AVOID BREAKING THE PROBE, MAKE
SURE FOOD IS COMPLETELY DEFROSTED

BEFORE INSERTING.

Cable Probe

Plug @_

Handles

(appearance may vary)

After preparing the meat and placing it on a trivet or
on the broiler pan grid, follow these directions for

proper probe placement.

1. Lay the probe on the
outside of the meat

along the top or side
and mark with your
finger where the edge

of the meat comes to
on the probe. The point

should rest in the center
of the thickest meaty

part of the roast.

Ham or Lamb

Casseroles or Fish

.

Insert the probe into
the meat up to the

point marked off

with your finger. It
should not touch the

bone, tat or gristle.

?V_more than 2 inches

of the probe, not
counting the handle,

should be left exposed

outside the meat.

Poultry

For roasts with no bone, insert the
probe into the meatiest part of the

roast. For bone-in ham or lamb,
insert the probe into the center of

the lowest large muscle or joint.

Insert the probe into the center of
dishes such as meat loaf or

casseroles. When cooking fish,
insert the probe from just above

the gill into the meatiest area,
parallel to the backbone.

Insert the probe into the meatiest
part of the inner thigh from below

and parallel to the leg of a whole
turkey.

(c'onHnued t_e.vt page)

35

REGULAR ROASTING WITH THE PROBE

(continued)

How to Set the Oven When Using the Temperature Probe

The display will flash "PROBE" and the oven
control will signal if the probe is inserted into

the outlet, but the oven is not programmed for
the probe.

1. Insert the probe

into the meat.

2. Plug the probe into
the outlet on the

oven wall. Make
sure it's pushed all

the way in. Close
the oven door.

3. Press the PROBE pad.

_ 4. Press the + or- pad until the

5. Press the BAKE pad.

desired internal probe
temperature is displayed.

CAUTION: To prevent possible burns, do not
unplug the probe from the outlet until the oven has

cooled. Do not store the probe in the oven.
NOTE:

• If the probe is removed from the food before the

final temperature is reached, a tone will sound and

the display will flash until the probe is removed

from the oven.

• You can use the timer even though you cannot use
timed oven operations.

To change the oven temperature during the
Roast cycle, press the BAKE pad and then the

+ or - pad to get the new temperature.

reaches the number you have set, the

7. When the internal temperature of meat

probe and the oven turn off and the
oven control signals. To stop the signal,
press the CLEAR/OFF pad. Use hot pads

to remove the probe from the food. Do
not use tongs to pull on it-they might

damage it.

oven set temperature appears in

_ 6. Press the + or- pad. The last

When the oven starts to heat, the words "BAKE
ON" and the roasting temperature you set will be in

the display.
After a few seconds, the words "LO PROBE" will

replace the roasting temperature in the display.
After the internal temperature of the meat reaches

100°F., the changing internal temperature will be

shown in the display.

the display. Continue pressing

until the desired oven

temperature is displayed.

36

Questions and Answers

REGULAR ROASTING

Q. Is it necessary to check for doneness with a

meat thermometer?

A. Checking the finished internal temperature at the

completion of cooking time is recommended if you
did not use the probe while cooking. Temperatures

are shown in the Roasting Guide. For roasts over
8 lbs., check with thermometer at halt-hour intervals

after half the cooking time has passed.

Q. Why is my roast crumbling when I try to

carve it?

A. Roasts are easier to slice if allowed to cool 10 to

20 minutes after removing them from the oven.
Be sure to cut across the grain of the meat.

ROASTING GUIDE

Frozen Roasts

Frozen roasts of beet, pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per

pound additional time (10 minutes per pound for
roasts under 5 pounds, more time for larger roasts).

Q. Do I need to preheat my oven each time I cook a

roast or poultry?

A. It is not necessary to preheat your oven.
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.

Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly. Some

commercial frozen poultry can be cooked successt'ully
without thawing. Follow the directions given on the

package label.

Oven Internal

Type
Meat

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

Lamb leg or bone-in shoulder*

Veal shoulder, leg or loin*

Pork loin, rib or shoulder*
Ham, precooked 325°

Poultry
Chicken or Duck 325°

Chicken pieces 350°

Turkey

*For boneless rolled roasts over 6 inches thick, add 5
+The U. S. Department of A_iculture says "Rare beef is popular, but you should know that cooking it to only 140°F. means some

food poisoning organisms may SUlwive."(Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

Temperature Doneness Temperature °F.

325°

325°

325°
325°

325° Well Done: 1825 1520

Rare:
Medium:

Well Done:
Rare:

Medium:
Well Done:

Welt Done:
Well Done:

To Warln: 1720 minutes per pound (any weigh0

Well Done: 35_40 30 35
Well Done: 35_40

to 10minutes per pound to times given above.

Approximate Roasting Time
in Minutes per Pound

3 to 5 lbs. 6 to 8 lbs.
24 33 18 22

35 39 22 29
40_45 30 35

2125 20 23
25 30 2428

30 35 28 33
35_45 30 40

35_45 30 40

3 to 5 lbs. Over 5 lbs.

10 to 15 lbs. Over 15 lbs.

140° 150°#
150° 160°

170° 185°
140° 150°#

150° 160°
170° 185°

170° 180°
170° 180°

115° 120°

185° 190°
185° 190°

In thigh:

185° 190°

37

BROILING

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

Broiling is cooking t_od by intense radiant heat
from the upper broil element in the oven. Most

fish and tender cuts of meat can be broiled. Follow
these directions to keep spattering and smoking to

a minimum.

1. If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2 inches apart.

If desired, the fat may be trimmed, leaving a layer
about 1/8 inch thick.

2. Place the meat on the broiler grid in the broiler pan.
Always use the grid so the tat drips into the broiler

pan; otherwise the juices may become hot enough
to catch on fire.

3. Position a fiat shelf on the recommended shelf
position as suggested in the Broiling Guide.

4. Leave the door
open to the broil

stop position ....

The door stays
open by itselt, j

yet the proper
temperature is

maintained in
the oven.

Turn the tbod only
once during broiling.

Time the foods for the
first side according to the

Broiling Guide.
Turn the food, then use

the times given for the
second side as a guide to

the preferred doneness.

5. Press the BROIL pad.

press the - pad for LO broil.

_ 6. Press the + pad for HI broil or

CLEAR/OFF pad. Serve the food

7. When broiling is finished press the

immediately, and leave the pan outside
the oven to cool during the meal for

easiest cleaning.

To change from HI Broil to LO
Broil, press the - pad once.

38

Use of Aluminum Foil

You can use aluminum toil to line your broiler pan
and broiler grid. However, you must mold the foil

tightly to the grid and cut slits in it just like the grid.
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 and Answers

Q. When broiling, is it necessary to always use a

grid in the pan?

A. Yes. Using the grid suspends the meat over the

pan. As the meat cooks, the juices tall into the pan,

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

spatter and smoking.

Q. Do I need to grease my broiler grid to prevent

meat from sticking?

A. No. The broiler grid is designed to reflect broiler

heat, thus keeping the surface cool enough to

prevent meat from sticking to the surface.

However, spraying the broiler grid lightly with a
vegetable cooking spray before cooking will make

clean-up easier.

Q. Why are my meats not turning out as brown

as they should?

A. In some areas, the power (voltage) to the range

may be low. In these cases, preheat the broil
element tbr 10 minutes before placing broiler pan

with food in oven. Check to see if you are using
the recommended shelf position. Broil for longest

period of time indicated in the Broiling Guide.
Turn the food only once during broiling.

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 the
meat with tongs; piercing the meat with a fork also

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

(conHnued next page)

39

BROILING GUIDE

• Always use a broiler pan and rack. They are

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

• The oven door should be open to the broil

stop position.

• If desired, marinate meats or chicken before

broiling, or brush with barbecue sauce last 5 to

10 minutes only.

QuantiD and/or Shelf First Side Second Side

Food Thickness Position Time, Minutes Time, Minutes
Bacon 1/2 lb. (about 8 C 4V, 4V,

thin slices)

Ground Beef
Well Done

Beef Steaks
Rare

Medium
Well Done

Rare
Medium

Well Done
Chicken

Bakery Products
Bread (Toast) or 2 to 4 slices C or D 1<,2 1/2 Space evenly. Place English lnuffins
Toaster Pastries 1 pkg. (2) cut-side-up and brush with butter,

English Muffins 2 (split) C or D 3_4 if desired.
Lobster Tails 2_4 B 13 16 Do not Cut through back of shell. Spread

Fish l-lb. fillets 1/4 to C 5 5 Handle and turn very carefully. Brush

Ham Slices 1 inch thick B 8 8 Increase time 5 to 10 minutes per side
(precooked) for 1g, in& thick or home cured ham.

Pork (;hops 2 (1/2 inch thick) C 10 10 Slash fat.
Well Done 2 (1 inch thick), B 13 13

Lamb (;hops
Medium

Well Done
Medium

Well Done
Wieners and

similar precooked
sausages,

brat_xa_rst

1lb. (4 patties)
1/2 to 3/4 inch thick C 10 7

1inch thick

(1 to IV. Ibs.)

1V.inch thick

(2 to 2<. ibs.)

1whole Reduce time about 5 to 10 minutes

(2 to 2V,ibs.), per side for cut-up chicken. Brush
split lengthwise each side with melted butter. Broil

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

1/2 inch thick with lemon butter before and during

about 1lb.

2 (1 inch thick), C 10 9 Slash fat.
about 10 to 12 oz. C 12 10

2 (1g, inch thick), C 14 12
about 1lb. B 17 12 14

l-lb. pkg. (10) C 6 12 If desired, split sausages in half

C
C

C
C

C
C

A

12
10

15

25
35

• When arranging tbod on the pan, do not let fatty
edges hang over the sides because the dripping fat

will soil the oven.

• Frozen steaks can be broiled by positioning the oven

shelf at next lowest shelf position and increasing

cooking time given in this guide 11/-.times per side.

• Use LO Broil to cook foods such as poultry or thick
pork chops thoroughly without over-browning them.

Comments
Arrange in single layer.

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

6

8

5
6

11

78

14 16

2025

10 15

Steaks less than 1 inch thick cook
through before browning. Pan frying

is recommended.
Slash fat.

skin-side-down first.

broiling and after half of broiling time.

cooking, if desired. Preheat broiler to
increase browning.

lengthwise; cut into 5- to 6-inch pieces.

40

OPERATING THE SELF-CLEANING OVEN

Normal Cleaning Time: 3 hours

Quick Reminder:

1. Latch the door.

2. Press the AUTO SELF CLEAN pad.

3. Press the + or - pad to set the Clean Time.

Before a Clean Cycle

We recommend venting with an open window or
using a ventilation fan or hood during the first self-

clean cycle.
The range must be completely cool in order to set

the self-clean cycle. You may have to allow the oven
to cool before you can slide the door latch.

1. Remove all cookware and any aluminum toil from
the oven--they cannot withstand the high cleaning
temperatures.

NOTE: The oven shelves (including the offset
shelf) and the roasting rack may be cleaned in

the self-cleaning oven. However, they will darken,
lose their luster and become hard to slide.

2. To avoid heavy smoke in the kitchen during self-
cleaning, wipe up heavy soil on the oven bottom.

(If you use soap, rinse thoroughly before self-
cleaning to prevent staining.) The enamel grid and

broiler pan may be cleaned in the self-clean oven.
However, to help prevent heavy smoke caused by

self-cleaning the greasy soil in the pan, you must
first clean off the excess grease.

.

Clean spatters or spills on the oven front frame,
and the oven door outside the gasket with a

dampened cloth. The oven front ti'ame and the
oven door outside the gasket do not get cleaned by

the self-clean cycle. On these areas use detergent
and hot water or a soap-filled steel wool pad. Rinse

well with a vinegar and water solution. This will
help prevent a brown residue from forming when

the oven is heated. Buffthese areas with a dry
cloth. Do not clean the gasket.

Clean the top, sides and outside front of the oven
door with soap and water. Do not use abrasives or

oven cleaners.
Make sure the oven light bulb cover is in place.

Do not rub or clean the door gasket--
the fiberglass material of the gasket has an

extremely low resistance to abrasion. An intact
and well-fitting oven door gasket is essential for

energy-efficient oven operation and good baking
results. If you notice the gasket becoming worn,

frayed or damaged in any way or if it has become
displaced on the door, you should have it replaced.

4. Close the door and make sure the oven light is
off. If the oven light is not turned oft, the life

of the bulb will be shortened or it may burn out
immediately.

Do not use commercial oven cleaners or oven
protectors in or near the self-cleaning oven.

A combination of any of these products plus the high
clean cycle temperatures may damage the porcelain

finish of the oven.

Area

outside

gasket

(continued t_ext page)

Oven light

door gasket

Area

inside

gasket

41

OPERATING THE SELF-CLEANING OVEN

How to Set the Oven for Cleaning

Quick Reminder:

1. Latch the oven door.

2. Press the AUTO SELF CLEAN pad.

3. Press the + or - pad until the desired

Clean Time appears.

(continued)

3. Press the AUTO SELF CLEAN pad.

desired Clean Time is displayed.

_ 4. Press the + or - pad until the

If the oven is too hot and you start to set a clean
cycle, the word "OFF" will appear in the display.

Allow additional time for cooling before you try
to set the cycle.

1. Follow the directions to prepare the oven
for cleaning.

2. Close the oven door and
slide the latch handle to the

right as t:aras it will go.
Never force the door latch

handle. Forcing the handle
may damage the door lock

mechanism.

NOTE: The word "door" will be displayed, "LOCK"
will flash and the oven control will signal if you set the

Clean Cycle and forget to close or latch the oven door.

After a Clean Cycle

When the clean cycle is finished, the word "CLEAN"
will go out in the display and the oven will begin to

cool. When the oven temperature has fallen below the
locking temperature, the word "LOCK" goes out and

the door can be opened.
Slide the latch handle to

the left as far as it will go

and open the door.
Never force the latch

handle. The latch slides
easily. Forcing the latch handle

may damage the door lock.

Clean Time is normally 3hours. You can change
the Clean Time to any time between 2 and 4 hours,

depending on the amount of soil in your oven.
The self-clean cycle will automatically begin after

"Clean" is displayed and the time for the Clean Cycle
is set. The words "ON" and "LOCK" will appear in

the display. It will not be possible to unlatch the oven
door until the temperature drops below the lock

temperature and the lock light goes off.

5. When the LOCK light is off, slide the latch handle

to the left. If you cannot slide the latch easily to

unlock the door, allow additional time for cooling.

NOTE: You can find out when the clean cycle
will be finished by pressing the STOP TIME pad.

You may notice some white ash in the oven.
Just wipe it up with a damp cloth after the oven cools.

If white spots remain, remove them with a soap-
filled steel wool pad. Be sure to rinse thoroughly with

a vinegar and water mixture. These deposits are
usually a salt residue that cannot be removed by the

clean cycle.

If the oven is not clean after one clean cycle,

repeat the cycle.
If"the shelves have become hard to slide, wipe the

shelf supports with cooking oil.

To Stop a Clean Cycle

1. Press the CLEAR!OFF pad.

2. When the LOCK light goes off and the oven has cooled below the
locking temperature, open the door.

42

How to Delay Start of Cleaning

Quick Reminder:

1. Latch the oven door.

2. Press the AUTO SELF CLEAN pad.

3. Press the + or - pad until desired Clean

Time appears.

4. Press the STOP TIME pad.

5. Press the + or - pad until the desired Stop

Time appears in the display.

Delay Start is setting the oven timer to start the clean
cycle automatically at a later time than the present

time of day.
NOTE: Before beginning, make sure the oven clock

shows the correct time of day.

1. Follow steps to prepare the oven for cleaning.

2. Slide the latch handle to the right as tar as it will go.

3. Press the AUTO SELF CLEAN pad.

4. Press the + or - pad to enter the Clean Time.

5. Press the STOP TIME pad. The earliest Stop Time

will be the Clean Time selected plus the time of
day. For example: If the Clean Time is 3 hours and

the time of day is 6:00, the Stop Time that appears in
the display will be 9:00.

6. Press the + pad to change the Stop Time to a later

time of day if desired. For example: If you set
Stop Time at 11:00, oven will start clean cycle at

8:00 and end at 11:00.
The self-clean cycle will automatically begin after

"CLEAN" is displayed and the time for the Clean
Cycle is set. The words "ON" and "LOCK" will

appear in the display. It will not be possible to open
the oven door until the temperature drops below the

lock temperature and the LOCK light goes off.

7. When the LOCK light is ofl, slide the latch handle
to the left and open the door.

NOTE: During a delayed self-clean operation you
can find out when the oven is set to turn on by

pressing and holding the AUTO SELF CLEAN pad
for 3 seconds.

Questions and Answers

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

da), can I still self-clean my oven?

A. If the clock is not set to the correct time of day you

will not be able to set a delay clean to end at a
specific time.

Q. Can I use commercial oven cleaners on any part

of my self-cleaning oven?

A. No cleaners or coatings should be used around any

part of this oven. If you do use them and do not

thoroughly rinse the oven with water, wiping it
absolutely clean afterwards, the residue can scar

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

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.

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. These lines do not
affect how your oven pertbrms.

Q. Should there be any odor during the cleaning?
A. Yes, there will be an odor during the first few

cleanings. Failure to wipe out excessive soil might
also cause a strong odor when cleaning.

Q. My oven shelves do not slide easily.

What is the matter?

A. The self-clean cycle causes the oven shelves to

lose their luster and become hard to slide. To make
the shelves slide more easily, wipe the shelf

supports with cooking oil.

Q. What should I do if excessive smoking occurs

during cleaning?

A. This is caused by excessive soil. Press the

CLEAR/OFF pad. Open the windows to rid the
room of smoke. Wait until the oven has cooled and

the word "LOCK" is off in the display. Wipe up
the excess soil and reset the clean cycle.

Q. Is the "crackling" or "popping" sound I hear

during cleaning normal?

A. Yes. This is the sound of the metal heating and

cooling during both cooking and cleaning functions.

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 removed with a damp sponge or cloth.

Q. My oven shelves have become gray after the

self-clean cycle. Is this normal?

A. Yes. After the self-clean cycle, the shelves will

lose some luster and change to a deep gray color.

43

CARE AND CLEANING

Proper care and cleaning are important so your range will give you efficient
and satisfactory service. Follow these directions carefully in caring for it to

help assure sate and proper maintenance.
BE SURE ELECTRIC POWER IS OFF BEFORE CLEANING ANY PART

OF THE RANGE.

A If your range is removed for cleaning, servicing or any reason,

be_sure anti-tip device is re-engaged properly when the range

is replaced. Failure to take this precaution could result in tipping of
the range and cause injury.

Control Panel and Knobs

Clean up any spills or spatters with a damp cloth.
Remove heavier soil with warm, soapy water.

Clean the control panel with mild liquid dish detergent
and a soft cloth. Rub the control panel lightly.

CAUTION: Do not use abrasives of any kind on the
control panel. The lettering on models with touch

pads is sensitive to abrasives and pressure.
The control knobs may be removed for easier cleaning.

To remove a knob, pull it straight offthe stem. Wash
the knobs in soap and water but do not soak.

Cooktop Surface Light

When changing a cooktop light, do not touch the
metal at the ends of the light.

The cooktop light is easily replaced with a fluorescent
tube of the same wattage. Before changing the light,

pull the plug to the range or disconnect the power at
the main fuse or circuit breaker panel.

To remove:

• Lift the light cover by pulling the bottom edge
toward you and then up.

• Place fingers on top near each end of the light.

• Roll the top of the light gently toward the front of
the range and gently pull the light from the socket,

making sure it does not hit the light cover.

"Sure Grip" Handle

The soft door handle is easy to keep clean. Soil will easily wash off
with soap and water or a non-abrasive all-purpose cleaner. Avoid using

heavy-duty all-purpose cleaners and detergents, as they may contain
chemicals which might harm the sure grip handle.

To replace:

• Place fingers on the top near each end of the light.

• Press the light into the slots until it snaps into place.

• Move the light cover down and snap into place.

II //

J Sd,

44

Li_Off Oven Door

The oven door is removable,
but it is heavy. You may need help

removing and replacing the door.
Do not lift the door by the handle.
This can cause the glass to break

or can cause damage to the door.
To remove the door, open it a few

inches to the special stop position
that will hold the door open. Grasp

firmly on each side and lift the
door straight up and off the hinges.

NOTE: Be careful not to place hands between the
hinge and the oven door frame as the hinge could

snap back and pinch fingers.
To replace the door, make sure the hinges are in the

special stop position. Position the slots in the bottom
of the door squarely over the hinges. Then lower the

door slowly and evenly over both hinges at the same
time. If hinges snap back against the oven frame, pull

them back out. If the oven door is crooked, push
down on the high comer to straighten it.

TO CLEAN THE DOOR:
Inside of the door:

• Because the area inside the gasket is cleaned during
the self clean cycle, you do not need to clean this by

hand. Any soap left on the liner causes additional

stains when the oven is heated.

• The area outside the gasket can be cleaned with a

scouring pad.

• Do not mb or clean the door gasket--the fiberglass
material of the gasket has an extremely low

resistance to abrasion. An intact and well-fitting
oven door gasket is essential for energy-efficient
oven operation and good baking results. If you

notice the gasket becoming worn, frayed or damaged
in any way or if it has become displaced on the door,

you should have it replaced.
NOTE: The gasket is designed with a gap at the

bottom to allow for proper air circulation.

1

Inside Gasket

'Gasket

,Outside Gasket

Outside of the door:

• Use soap and water to thoroughly clean the top,

sides and front of the oven door. Rinse well. You

may also use a glass cleaner to clean the glass on
the outside of the door. To avoid water marks inside

the glass front, do not let water drip into the vents.

• Spillage of marinades, fruit juices, tomato sauces
and basting materials containing acids may cause

discoloration and should be wiped up immediately.
When surt:ace is cool, clean and rinse.

• Do not use oven cleaners, cleansing powders or
harsh abrasives on the outside of the door.

Oven Light Replacement

CAUTION: Before replacing your oven light bulb,

disconnect the electric power for your range at the
main fuse or circuit breaker panel or pull the plug.

Be sure to let the light cover and bulb cool completely
betbre removing or replacing them. When in use, light

bulbs can become warm enough to break if touched
with a moist cloth or towel. When cleaning, avoid

touching warm lights with cleaning cloths if the light
cover is removed.

The oven light (bulb) _ _----_

is covered with a removable
glass cover which is held in

place with a wire. Remove the
oven door, if desired, to reach

the cover easily.

Wire Cover Holder

To remove: Hold your hand under the cover so it
doesn't t:all when released. With fingers of the same

hand, firmly push back the wire cover holder. Lift off
the cover.

DO NOT REMOVE ANY SCREWS.

• Replace bulb with 40-watt home appliance bulb.

To replace cover:

• Place it into the groove of the light receptacle. Pull
the wire forward to the center of cover until it snaps

in place. When in place, the wire holds the cover

firmly. Be certain the wire is in the depression in the

center of the cover.

• Connect electric power to the range.

(c'onHnued ,ext page)

45

CARE AND CLEANING

Probe

The temperature probe may be cleaned with soap
and water or a soap-filled scouring pad. Cool the

temperature probe before cleaning. Scour stubborn
spots with a soap-filled scouring pad, rinse and dry.

Do not immerse the temperature probe in water.
Do not store the temperature probe in the oven.

Broiler Pan and Grid

After broiling, remove the broiler pan from the oven.
Remove the grid from the pan. Carefully pour out the

grease from the pan into a proper container. Wash and
rinse the broiler pan and grid in hot water with a soap-
filled or plastic scouring pad.

The enamel grid and broiler pan may be cleaned in
the self-clean oven. However, to prevent heavy smoke

caused by self-cleaning the greasy soil in the pan, you
must first clean off the excess grease.

If food has burned on, sprinkle the grid with
detergent while hot and cover with wet paper

towels or a dishcloth. Soaking the pan will remove
burned-on foods.

(continued)

/l/l/lrll I ITtlX'I

ill.-"

The broiler pan may be cleaned with a commercial
oven cleaner. If the grid is grey enamel, it can also be
cleaned with an oven cleaner. If the grid is chrome, do

not use an oven cleaner to clean it.

Both the broiler pan and grid can also be cleaned in
the dishwasher.

Do not store a soiled broiler pan and grid anywhere in
the range.

Oven Shelves and Convection Roasting Rack

Clean the oven shelves (including the off;et shelf) and
the convection roasting rack with an abrasive cleanser

or steel wool. After cleaning, rinse the shelves and
rack with clean water and dry with a clean cloth.

NOTE: The oven shelves and convection roasting
rack may be cleaned in the self-cleaning oven,

however, the shelves will darken in color, lose their
luster and become hard to slide if cleaned during the
self-cleaning cycle. You can wipe the shelf supports

with cooking oil after self-cleaning to make the
shelves slide more easily.

How to Remove the Storage Drawer or Kick Panel to Clean Under the Range

The area under the range can be reached easily for
cleaning by removing the bottom drawer (on some

models). To remove, pull the drawer out all the way,
tilt up the front and remove it. To replace, insert glides

at the back of the drawer beyond the stop on range
glides. Lift the drawer if necessary to insert easily. Let

the front of the drawer down, then push in to close.

To clean under
models with a front

kick panel, remove
the panel by pulling it

straight out at the
bottom. To rey

panel, first hook the
top tabs on and then

the bottom tabs.

46

Painted Surfaces

Metal Parts

Glass Window

Painted surfaces include the sides,
control panel and drawer front.

Clean these with soap and water
or a vinegar and water solution.

Do not use commercial oven
cleaners, cleansing powders,

steel wool or harsh abrasives on
any painted surface.

Oven Vent (Electric Coil Models)

The oven is vented through an opening under the
fight rear surface unit. Never cover the opening with

aluminum foil or any other material. This would
prevent the oven vent from working properly.

Vent

Convection cooking cooks most foods faster. This faster cooking causes the oven vent to put out more steam
or water vapor than usual. The steam will condense on surfaces such as the cooktop, control panel and adjacent

pans. This is normal.

Do not use steel wool, abrasives,
ammonia or commercial oven

cleaners. To safely clean surfaces;
wash, rinse and then dry with a

soft cloth.

Oven Vent (Glass Cooktop Models)

The oven is vented through an opening at the rear of
the cooktop. Never cover the opening with aluminum

foil or any other material. This would prevent the
oven vent from working properly.

To clean the outside of the oven
window, use a glass cleaner. Rinse

and polish with a dry cloth.

Oven Heating Elements

Do not clean the bake element or the broil element.

Any soil will burn off when the elements are heated.
The bake element can be lifted gently to clean the

oven floor. If spillovers, residue or ash accumulate
around the bake element gently wipe around the

element with warm water.

Porcelain Enamel Cooktop (Electric Coil Models)

The porcelain enamel finish is sturdy but breakable if misused. This

finish is acid-resistant. However, any acidic foods spilled (such as fruit

juices, tomato or vinegar) should not be permitted to remain on the finish.

If acids spill on the cooktop while it is hot, use a dry paper towel or cloth
to wipe it up right away. When the surface has cooled, wash with soap and

water. Rinse well.
For other spills such as fat spatterings, wash with soap and water or

cleansing powders after the surface has cooled. Rinse well. Polish with a
dry cloth.

Broil Element

Bake Element

CARE AND CLEANING

Lift-Up Cooktop (Electric Coil Models)

Some models have a cooktop that can be lifted up
for easier cleaning. To make cleaning easier, the

entire cooktop may be lifted up and supported in the
up position.

Be sure all surface units are turned off before
raising the cooktop. The surface units and drip pans

do not need to be removed, however, you may remove
one to make raising the cooktop easier. There are

2 side supports that lock into position when the
cooktop is lifted up. The surf:ace units do not need
to be removed betbre lifting.

After cleaning under the cooktop with hot, mild soapy
water and a clean cloth, lower the cooktop. Be careful

not to pinch your fingers.
To lower the cooktop, push the rods back and gently

lower the cooktop until it rests in place.

Surface Units/Drip Pans (Electric Coil Models)
To clean the surface units, turn the control to the highest

setting for a minute. The coils will hum offany soil.
CAUTION

• Be sure all the controls are turned to OFF and
the surface units are cool before attempting to

remove them.

• Do not immerse the surface units in liquids of any kind.

• Do not clean the surf:ace units in a dishwasher.

• Do not hend the surf:ace unit plug terminals.

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

To remove a surface unit:
To remove the drip pans for cleaning, the surf:ace units

must be removed first.

Surface Unit

Receptacle

Drip Pan

(continued)

To replace a surface unit:

• Replace the drip pan into the recess in the

cooktop. Make sure opening in the pan lines up
with the receptacle.

• Insert the terminals of the surface unit through
the opening in the drip pan and into the receptacle.

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

Drip Pans
Remove the surface units. Then lift out the drip pans.

For best results, clean the drip pans by hand. Place
them in a covered container (or a plastic bag) with

1/4 cup ammonia to loosen the soil. Then scrub with

a soap filled scouring pad if necessary. Rinse with
clean water and polish with a clean soft cloth.

The drip pans may also be cleaned in the dishwasher.
Clean the area under the drip pans often.

Built-up soil, especially grease, may catch fire.
Do not cover the drip pans with foil. Using foil

so close to the receptacle could cause shock, fire or
damage to the range.

Lift the surf:ace unit about 1 inch above the drip pan
and pull it out.

Do not lift the surface unit more than 1 inch.
If you do, it may not lie flat on the drip pan when

you plug it back in.
Repeated lifting of the surface unit more

than 1 inch above the drip pan can permanently
damage the receptacle.

48

IN STALLATIONINSTRUCililONS

BEFOREYOU BEGIN

Read these instructions completely
and carefully.

IMPORTANT: Save these instructions for
the local electrical inspector's use.

IMPORTANT: OBSERVE ALL GOVERNING
CODES AND ORDINANCES.

NOTE TO INSTALLER: Leave these
instructions with the appliance after

installation is completed.
NOTE TO CONSUMER: Keep this Use and

Care Guide and Installation Instructions for

future use.
NOTE: This appliance must be properly

grounded.

TOOLS YOU WILL NEED

• Large blade screwdriver

• Channel lock pliers or small ratchet wrench

with 3/16" socket (for leveling range)

• 1/4" hex head nutdriver

STEP1
PREPARETHEOPENING

11/_"spacing is recommended from the range to
adjacent vertical walls above cooktop surface.

Allow 30" minimum clearance between surface

units and bottom of unprotected wood or metal

top cabinet, and 15" minimum between

countertop and adjacent cabinet bottom.
EXCEPTION: Installation of a listed microwave

oven or cooking appliance over the cooktop shall
conform to the installation instructions packed

with that appliance.
To eliminate the risk of burns or fire by reaching

over heated surface units, cabinet storage space
above the surface units should be awfided. If

cabinet storage is to be provided, the risk can be
reduced by installing a range hood that projects
horizontally a min. of 5" beyond the bottom of

the cabinets. Make sure the wall coverings,

countertops and cabinets around the range can

withstand heat generated by the range, oven or

cooktop up to 200°E

NOT LESS THAN

WIDTH OF RANGE

i I

ELECTRICALREQUIREMENTS

CAUTION, FOR PERSONAL SAFETY:
DO NOT USE AN EXTENSION CORD WITH

THIS APPLIANCE.

REMOVE HOUSE FUSE OR OPEN
CIRCUIT BREAKER BEFORE BEGINNING

INSTALLATION.

This appliance must be supplied with the proper
voltage and frequency, and connected to an
indMdual, properly grounded branch circuit,
protected by a circuit breaker or time delay fuse, as
noted on the rating plate.

Wiring must conform to National Electric Codes.

Ifthe electric service provided does not meet the
above specifications, it is recommended that a
licensed electrician install an approved outlet.

Because range terminals are not accessible after
range isin position, flexible service conduit or cord

must be used.

I HOOD

LOCATE

OUTLET BOX

WALL

INSTALL MIN.

OUTLET BOX [
ON EITHER \ t _ OF RANGE

SIDE OF _ "_ 7W, ___ .....

WALL

OUTLET _ 7"*1_772, ,1 _,eT_ .__

CORD_" FLOOR II _ _- _j

Anti-Tip Bracket __

(install in either rear corner)

7WITHIN EITHER

SHADED AREA

(co_timwd next page)

49

PREPARETHEOPENING (continued)

Flooring Under the Range
Your range, like many other household

items, is heavy and can settle into soft
floor coverings such as cushioned vinyl
or carpeting. When moving the range on this
type of flooring, it should be installed on a 1/4
inch thick sheet of plywood (or similar material)

as follows:

When the floor covering ends at the front of the
range, the area that the range will rest on should

be built up with plywood to the same level or
higher than the floor covering. This will allow

the range to be moved for cleaning or servicing.

STEP2

PREPAREFORELECTRICALCONNECTION

Effective January 1, 1996 the National
Electric Code requires that new construction

(not existing) utilize a 4 conductor connection
to an electric range. When installing an

electric range in new construction follow
Steps 3 and 5 for 4 wire connection.

Use only 3-conductor or 4-conductor U.L. listed
range cord. These cords may be provided with
ring terminals on wire and strain relief device.

A range cord rated at 40 amps with 125/250
minimum volt range is required. A 50 amp range
cord is not recommended but if used, it should

be marked for use with nominal 1:_" diameter
connection openings. Care should be taken to

center cable and strain relief within knockout
hole to keep the edge from damaging the cable.

NOTE: A 4-conductor cord is to be used when
the appliance is installed in a mobile home or

when local codes do not permit grounding
through the neutral. If conduit is being used,
go to Step 6 or 7.

BEFORE

KNOCKOUT
RING

BRACKET

AFTER

KNOCKOUT

RING

REMOVED

C. Assemble the strain relief in the hole.
Insert the power cord through the strain relief

and tighten. Allow enough slack to easily attach

the cord terminals to the connector block. If tabs

are present at the end of the winged strain relief,

they can be removed for better fit.

NOTE: Do not install the power cord without a
strain relief.

/N

WIRING COVER _ i I I
(SHOWN REMOVED)

CONNECTOR
BLOCK

STRAIN
RELIEF

POWER CORD

j7

STRAP

BRACKET

STEP3

POWER CORD STRAIN RELIEF INSTALLATION

A. Remove the lower rear range wiring cover to

expose the connector block and bracket.
B. Remove the knockout ring (1_") located on

bracket directly below the connector. To remove
the knockout, use a pair of pliers to bend the

knockout ring away from the bracket and twist
until ring is removed.

50

STRAIN RELIEF
BRACKET(PROVIDED

WiTH RANGE CORD.
NOT PART OF RANGE.)

b

b

STEP 4

STEP5

3 WIRE POWER CORD INSTALLATION

Remove the 3 wire terminal screws from
the connector block. Insert screws through

each power cord terminal ring and into the
connector block until the screws engage the

nuts. Be certain that the center wire is connected
to the center screw of the connector block.

Tighten screws securely. Do NOT remove

ground strap connection. CONNECTOR

NEUTRAL BLOCK
TERMINAL

STRAP

POWER CORD ---I_-

WARNING: THE NEI_I'RAL OR GROUND
WIRE OF THE POWER CORD MUST BE
CONNECTED TO THE NEI_RAL

TERMINAL LOCATED IN THE CENTER OF
THE CONNECTOR BLOCK. THE POWER

LEADS MUST BE CONNECTED TO THE

OI_IDE (BR/KKS COLORED) TERMINALS.

4 WIRE POWER CORD INSTALLATION

A. Remove the 3 screws from the connector

block.
B. Remove the grounding screw and strap from

the connector block middle location and the

screw connection to the frame of the range.

BEFORE

TERMINAL

GROUNDING STRAP
(GROUNDING TO RANGE)

C. Insert screws through each power cord
terminal ring and into connector block until

screw engages nut. Be certain that the center

wire is connected to the center screw of the
connector block. Tighten screws securely.

D. Attach ground wire to the frame of the range.

AFTER

NEUTRAL

I

f_

TO RANGE

WARNING: THE NEUTRAL WIRE OF
SUPPLY CIRCUIT IS CONNECTED TO

THE NEUTRAL TERMINAL LOCATED

IN THE CENTER OF THE CONNECTOR
BLOCK. THE POWER LEADS MUST

BE CONNECTED TO THE OITI'SIDE

(BRASS COLORED) TERMINALS. THE
4TH GROUNDING LEAD MUSq" BE
CONNECTED TO THE FRAME OF THE

RANGE WITH THE GROUNDING SCREW.

(continued next page)

51

STEP6

STEP7

3 WIRE CONDUIT INSTALLATION

Remove the 3 screws from the connector

block. Insert bare wires between the connector
block terminals and movable nuts. Tighten

screws securely. Do not remove ground
strap connection.

"__ _1_ SCREW

CONNECTOR

BLOCK

TERMINAL

BARE
WIRE TIPS

MOVABLE )_---FLEXIBLE
NUT'_I_ CABLE

CONNECTOR
BLOCK --t_

BRACKET

BARE

WIRE _q

I

4 WIRE CONDUIT INSTALLATION

Remove the 3 screws from the connector block.
Remove the grounding strap from the connector

block middle location and the screw connecting
it to the frame of the range. Insert bare wires

between the connector block terminals and
movable nuts. Tighten screws securely. Attach

ground wire to the frame of the range.

_1 -,9[---- SCREW

_'_ _1") _ _ BLOCK

BARE _ I

WIRE _-_

._ _ CONNECTOR

TERMINAL

MOVABLEA --FLEK,BLE

NUT __1 CABLE

CONNECTOR
BLOCK -_

I

BARE
WIRE TIPS

CONDUIT

WARNING: CONNECTOR BLOCK IS

APPROVED FOR COPPER WIRE

CONNECTION ONLY. IF ALUMINUM

WIRE IS USED, SEE NOTE BELOW.

NOTE: ALUMINUM WIRING

A. Do not connect Aluminum wire to connector

block. Use copper building wire rated for the
correct amperage and w_ltage to make 3 (three)

3 inch copper jumper wires. Connect wire as per
Step 6 or 7 depending on number of wires.

B. Splice copper wires to aluminum wiring using
special connector terminals designed and UL
approved for joining copper to aluminum and

follow the connector manufacturer's
recommended procedure closely.

Wire used, location and enclosure of splices,

etc., must conform to good wiring practices and

local codes.

CONDUIT

WARNING: CONNECTOR BLOCK IS
APPROVED FOR COPPER WIRE

CONNECTION ONLY. IF ALUMINUM

WIRE IS USED, SEE NOTE BELOW.

NOTE: ALUMINUM WIRING

A. Do not connect Aluminum wire to connector

block. Use copper building wire rated for the
correct amperage and voltage to make 3 (three)
3 inch copper jumper wires. Connect wire as per
Step 6 or 7 depending on number of wires.

B. Splice copper wires to aluminum wiring using
special connector terminals designed and UL

approved for joining copper to aluminum and
follow the connector manufacturer's

recommended procedure closely.
Wire used, location and enclosure of splices,

etc., must conform to good wiring practices and
local codes.

52

STEP 8

ANTI-TIP BRACKET INSTALLATION

AN 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 IMPORTANT SAFETY INSTRUCTIONS
and the instructions that fit your situation before

beginning installation.

WARNING

1. 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 itself.

Typical Installation of Anti-Tip Bracket

Attachment to Wall

Bracket

Screw Must Enter _ I i WalI Plate

STEP 9
LEVELING THE RANGE

The range must be level. Leveling feet are located

at each corner of the base of the range. Remove
the storage drawer or kick panel (depending on

your model) and using channel locks, rotate the

leveling feet in and out as required to level the
range. (For instructions on how to remove and

replace the storage drawer or the kick panel, see
the Cleaning Under the Range section in Care
and Cleaning.) On some models, there are plastic

covers which may be removed for easy
adjustment (just squeeze and pull).

One of the rear leveling feet will engage the

ANTI-TIP bracket (allow for some side to side

adjustment). Allow a minimum clearance of 1/8-
inch 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 removing the kick panel or
storage drawer and inspecting the rear leveling

leg. Make sure it fits securely into the slot.

STEP 10

FINAL CHECK

Be sure all switches are in the OFF position
before leaving the range.

53

QUESTIONS?

USE THIS PROBLEM SOLVER

PROBLEM
"F-AND A NUMBER"

FLASH 1N THE DISPLAY

"OFF" APPEARS IN
THE DISPLAY

CLOCK AND
TIMER DO NOT WORK

OVEN WILL

NOT WORK

OVEN LIGHT

DOES NOT WORK

SURFACE LIGHT

DOES NOT WORK

FOOD DOES NOT
BROIL PROPERLY

FOOD DOES NOT
ROAST OR BAKE
PROPERLY

OVEN TEMPERATURE
TOO HOT OR TOO COLD

OVEN WILL NOT
SELF-CLEAN

POSSIBLE CAUSE

• If the time display flashes "F-and a number", you have function error code.
If a function error code appears during the self-cleaning cycle, check the oven

door latch. The latch may have been moved_ even if only slightly, from the

latched position. Make sure the latch is moved to the right as far as it will go.
Press the CLEAR/OFF pad. Allow the oven to cool for one hour.
Put the oven back into operation.

• Disconnect all power to the range for 5 minutes and then reconnect power.
If the failure code repeats, then call for service.

• Oven is too hot for the self-clean cycle to be set.

• Bake or Broil cycles attempted too soon after self-cleaning.
Let the oven cool longer.

• Make sure the electrical plug is plugged into a live, properly grounded
power outlet.

• Check for power outage.

• See the Oven Control. Clock and Timer section of this guide.

• The plug on the range is not completely inserted in the electrical outlet.

• The circuit breaker in your house has been tripped, or a fuse has been blown.

• The oven controls are not properly set.

• The door left in the locked position after cleaning.

• The light bulb is loose or defective. Tighten or replace.

• The switch operating the oven light is broken. Call for service.

• The fluorescent light is loose or defective. Adjust or replace.

• Press the switch for 2 seconds. If the light does not come on. repeat.

• The switch operating the light is broken. Call for service.

• The oven is not set at BROIL.

• The door was not left open to the broil stop position as recommended.

• hnproper shelf position being used. See the Broiling Guide.

• Food is being cooked on hol pan.

• Cookware is not suited for broiling.

• Aluminum foil used on the broil pan rack has not been fitted properly

and slit as recommended.

• The oven is not set at BAKE_

• Shelf position is incorrect. See the Roasting or Baking sections_

• The oven shelf is not level.

• Incorrect cookware or cookware of improper size is being used.

• The oven thermostat needs adjustment. See the Adjust the Oven Thermostat-
Do It Yourself section.

• The oven thermostat needs adjustment. See the Adjust the Oven Thermostat-
Do It Yourself section.

• The oven temperature is too high to set self-clean operation. Allow the range to
cool to room temperature and reset the controls.

• The door latch handle not moved all the way to the right,

• Probe is plugged in the oven. Remove the probe.

54

PROBLEM POSSIBLE CAUSE

OVEN DOOR , Press the CLEAR!OFF pad, A!!ow the range to cool to roonl temperature
ACC1DENTALLYLOCKED and reset the controls.
DURING COOKING I

OVEN DOOR WILL • The oven must cool be!ow the locking temperature.
NOT UNLOCK

OVEN DOOR IS CROOKED • Because the oven door is removable, it Sometimes gets out of position during

installation. To straighten the door, push down on the high corner.

OVEN NOT CLEAN ' The oven €ontr0!s are not set properly ,
AFTER CLEAN CYCLE ; Heavi!YS0iled; Ovens may need to Self-Ciean again or for a !anger peri0 &

• Heavy spillovers should be Cleaned before starting Clean Cycle.

!'door" APPEARS • The Se!f-clean cycle has been se!ected but the latch handle was not moved

IN THE DISPLAY a!! the way to the right. Move the !atch hand!e,

• The latch handle was mOVedt0 the right but an0ther pr0gram other than
self-clean was selected. Move latch handle to the right only when setting

self-clean cycle.

CONTROL SIGNALS AFTER • This is reminding you to enter a bakcetemperature.

ENTERING OVEN T1ME

OR STOP TIME
Electric Coil Models

SURFACE UNITS ,. Surface units are n0t p!ugged in So!id!y.

NOT FLrNCTION1NG ' Drip pans are not set secureiy in the c00kt0pl
PROPERLY

Surface unit controls are not properly set.

COOKTOP FEELS HOT ' Large pans h01d heat c!ose to the C00ktop .

' Pans0nthe righ_ rear surface unit b!0ck air flow from the Oven Vent and cause

the Cooktop to get hot.

Glass Cooktop Models

SURFACE UNITS WILL NOT • You must uSe pans which are absolute!y flat !flight can be seen between the

MAINTAIN A ROLLING pan bottom and a Straight edge. the surface units wil! not transfer heat properly
BOIL OR FRYING ,RATE IS , Pan bottoms ShOuldClosely match the diameter Ofthe SurfaCeunit selected

NOT FAST ENOUGH

SURFACE UNITS DO NOT •Difficulty may be in the main distribution panel of your hous< Caused by a

WORK PROPERLY blown oven.circuit fuse, a tripped oven-circuit breaker, the main fuse Or the

inain circuit breaker,depending on the natureof the power supply, If a Circuit

breaker is involved, reset it If the control box uses fuses; the oven fuse

(a cartridge-type) should be Changed; BUT ONLY BY SOMEONE YAMILI_

WITH ELECTR!CAL CIRCU!TS !f after performing one of these procedures,

the fuse blows or circuit breaker trips again_call for servlce.

NOTE: Apartment tenants or condominium owners should ask their building
inanagement to perform this Check before Calling lbr service

• If the range is connected to208 volts, You wi!! notice some increase in
€o0king times.

I

The Cooktop surface unit controls are not proper!y set, or the wrong contro!
knob is set for the Surface unit you are using.

.<

(continued next page)

55

THE PROBLEM SOLVER

(continued)

PROBLEM POSSIBLE CAUSE

Glass Cooktop Models
(continued)

FOODS COOK SLOWLY • Improper cookware being used. Pan bottoms should be flat. fairly heavy weight

and the same diameter as the surface unit selected.

TINY SCRATCHES
_may appear as cracks) OR

ABRASIONS ON GLASS

COOKTOP SURFACE

METAL MARKINGS

tmay appear as scratches)

DARK STREAKS

OR SPECKS

AREAS OF
DISCOLORATION

ON COOKTOP

HOT SUGAR MIXTURES
PLASTIC MELTED TO

THE SUREACE

FREQUENT CYCLING

OFF AND ON OF
SURFACE UNITS

• Incorrect cleaning methods have been used. cookware with rough bottoms

has been used_ or coarse particles Isalt or sand) were between the cookware

and the surface of the cooktop. Use recommended cleaning procedures, be sure
cookware bottoms and cookware are clean before use. and use cookware with

smooth bottoms. Tiny scratches are not removable but will become less visible

' in time as a result of cleaning.

• Do not slide aluminum cookware across the surface. Use the recommended
cleaning procedure to remove marks.

• Incorrect cleaning materials have been used or encrusted boilovers or grease
spatters remain on the surface. Use a razor scraper and the recommended

cleaning procedure.

• Use a razor scraper and recommended cleaning procedure.

• Marks from aluminum and copper pans as well as mineral deposits from

water or food can be removed with the cleaning cream.

• See the Glass Ceramic Cooktop Cleaning section.

• Incorrect cookware used. Use only fiat cookware to minimize cycling.

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

800.626.2000
consumer information service

56

NOTES

,,.1

57

NOTES

58

WCll Be There

With the purchase of your new GE appliance, receive the assurance that if you ever need
infbrrnation or assistance fiom GE, wgll be there. All you have to do is call-toll-fiee!

GEAnswerCenter®

800.626.2000

_,¥hatever your question about ....... ®

information service is available to help. Your call-and your question-will be
answered protnptlv and courteously. At_d you can call any time. GE Answer

Center secvtce is open 24 hours a day, ¢days a week.

• any (,E malor apphance, (,E Answer Center

In-HomeRepairService

800-GE-CARES(800432-2737)

AGE consumer service protessional will provide expert repair service,
scheduled at a time that's convenient for you. Many GE ( onsumer Service
companDoperated locations offer you service today or tomorrow, or at your
convenience (7:00 a.m. to 7:00 p.m. weekdays, 9:00 a.m. to 2:00 p.m. Saturdays).
Our tactorDtrained technicians know your appliance inside and ore-so most
repairs can be handled in just one visit.

ForCustomersWithSpecialNeeds...

800.626.2000

_;! !F"

SECTIONA A

Upon request, GE will provide
Braille controls tor a varie/y of GE

appliances, and a brochure to
assist in planning a barrier-tiee

kitchen for persons with limited
mobility. To obtain these items,

flee of charge, call 800.626.2000.

Consumers wifll impaired hearing or speech who have
a((ess to a TDD or a conventional teletype_Titer may

(all 800-TI)I)-(,EA(_ (81)1)-833-4322) to request
infortnation or servi(e.

Ct_

-e

ServiceContracts

800-626-2224

You can have tile secure feeling that GE Consumer Service will still be there
after your wanamy expires. Purchase a GE contract while your warran/y is still
in effect and you'll receive a substantial discount. With a muhiple-year contract,

you're assured offimne service at today's prices.

PartsandAccessories

800-626-2002

Individuals qualified to service their own appliances
call have parts or accessories sent directly to their holne.
The GE parts system provides access to over 47,000
parts...and all GE Genuine Renewal Parts are flflly

warranted. VISA, MasterCard and Discover cards
are accepted.

User maintenance instructions contained in this guide
cover procedures intended to be performed by any user.

Other servicing generally should be referred to qualified
service personnel. Caution must be exercised, since
improper servicing may cause unsafe operation.

YOUR GENERAL ELECTRIC RANGE

WARRANTY

Staple sales slip or cancelled check

here. Proof of original purchase date

is needed to obtain service

under warranty.

WHAT IS COVERED

WHAT IS NOT COVERED

FULL ONE-YEAR WARRANTY
For one year from date of original

purchase, we will provide, free of
charge, parts and service labor in

your home to repair or replace any
part of the range that fails because

of a manufacturing defect.
FULL FIVE-YEAR WARRANTY

(on some models) For five years
from the date of original purchase,

we will provide, free of charge, parts
and service labor in your home to

repair or replace the glass cooktop
due to:

• Cracking of the glass cooktop due
to thermal shock

• Discoloration of the glass cooktop

• Wear off of the pattern on the glass
cooktop

• Cracking of the rubber seal
between the glass cooktop and

the porcelain edge

• 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 as described
in the Installation Instructions

provided with the product.

• Replacement of house fuses or
resetting of circuit breakers.

• Burn out of any of the radiant
surface units.

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 FactoryService Centers or by our

authorized Customer Care®servicers
during normalworking hours.

Should your appliance need
service, during warranty period

or beyond, call 800-GE-CARES
(800-432-2737).

• Damage to the glass cooktop
caused by use of cleaners other
than the recommended cleaning

cream provided with the product.

• Damage to the glass cooktop
caused by hardened spills of

sugary materials or melted plastic
that are not cleaned according

to the directions in the Use and
Care Guide.

• Damage to the product due to
misuse or abuse.

• 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.

If further help is needed concerning this warranty, write:

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

Th_ book _ prin_donrecyc_dpape_

Part No. 164D2966P235
Pub No. 49-8724

10-95 CG

Warrantor: General Electric Company

JBP80
JBP90

JBP95

Printed in Louisville, KY