GE JBS02S, JBS03S, JBS03GS, JBS034S, JBS06GS Use and Care & Installation Guide

...

Download

safe~ Instruetioms ... .... .... ..... ....3-5

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—-—

~), - ---

Anti-Tip Device

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

3,21,27,29

problem sQBver ... .... .... .... .... ..... .... ...3o

More questions?...call

GEAnswercenter@800.626.2000

op~~~ti~~!~st~uctio~s, mp~

Aluminum Foil

Automatic Timer and Clock... .... .... ..... .... ...l O

Features

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

Oven

Baking Broiling ControlSettings

Roasting Shelves

Thermostat Adjustment ... ...... .... ..... .......12

Timed Baking.......... ...... ...... ..... ..... ......l3t 14

SurfaceCooking..... ..... ...... ..... ..... ..... ......87~

CanningTips Control Settings

Cooking Tips.............. ...... ...... ........... ....-..8r9

~~~e ~n~ ~~~~m~~~ ....................21-26

Anti-TipDevice....... ....... ....... ...... ..... ..... .......".2l

Broiierpan, rack...... ....... ...... ....... ...... ...... ....”23

Continuous-Cleaning .,...,............... ...... .......25

Cooktop..... ....o.... ..... ....... ...... ....... ...... ......2~~22

Door Removal

LightBulbReplacement.,,...,... .... ....... ........23

PorcelainOveninterior....... ....... ....024... .......24

., ..... .... ..... ....4. 16-19,22,25

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11-20

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... ...... ..... ...... .... ..... .... .......11

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13-16

19,20

17, 18 11,15

6,7

Instaiiatien ..................................27-29

Anti-TipDe)'ice........... .................... ..... ...27.2$

FlooringUnderthe Range............... ..... .....28

Leveling

consumer services .. ..... ...... .... ..3l

ApplianceRegistration................ ...... .... ..... ...2

Important PhoneNun~bers...... .... ...... ..... ...3l

Model andSerial Number Location..... ......2

warranty ... ..... ..... ..... .... ..... .... ..... ....BackCOVer

9 6

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

a damagedrange. @e

‘---—’

b i

Itisintendedtoheip you

operateand maintainyour new

rangeproperly. Keep ithandy for answers to

your questions. If youdon’t understandsomething

or need more help, write(include

your phone number):

ConsumerAffairs

GE Appliance Park Louisville,KY 40225

You’llfindthem on a label behindtherange door or behind thestoragedrawer.

These numbers are alsoon the ConsumerProductOwnership RegistrationCard that camewith yourrange. Before sending in thiscard, pleasewrite these numbershere:

ModelNumber

SerialNumber

Use thesenumbers in any correspondenceor servicecalls concerning your range.

mYou NEED SERVICE

To obtainservice, see the Consumer Services page in tileback of this book.

We’reproud of’our service and want you to be pleased. If for some reason you are not happy with the service you receive, here are 3 steps to follow for further help.

FIRST, contact thepeople who serviced your appliance. Explain why you are notpleased. In most

cases, this will solve the problem.

Immediatelycontactthe dealer (or builder)thatsoldyouthe ra~~ge.

~~v~

timeand money. Beforeyou request service.ee

Check the ProblemSolver in the back of thisbook, It listscauses of minoroperatingproblems that you can correct yourself.

-—=

NEXT’,if you are stillnot pleased,write all the details-–including your phone number—to:

Manager, Consumer Relations GE Appliance Park Louisville, KY 40225

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

MajorAppliance Consumer Action Panel 20 North Wacker Drive Chicago, IL 60606

can tip and injurycould result. Toprevent the range from

ifieluding excessloading of the

oven dOO~7attach it to thewall and floor

by installing the Anti-Tip devicesupplied,To insure the deviceis properlyinstaIIedand engaged,removethe ~~ckpaneI or

accidentaltipping of

abnormalusage,

@~~ fi~~~~g~f~~~y~~~ ta climb9stand or hang

on the doorydrawer or cooktope~h~ycould damagetherangeand.eventipit over,causing

severe personal hljury.

QCAUTION: ITEMS OF INTEWST To

CHILDREN SHOULD NOT BE STORED IN

CABINETS ABOVEA MNGE OR ON THE BACKSPLASH OF A

m~~%cm~m~

cLmBINGONTHErdNGEToREACH

ITEMSCOULDBESERIOUSLYmmRED*

@Neverwear

whileusing the appliance. Flammablematerial couldbe ignitedif broughtin contactwithhot heatingelementsandmay causesevereburns.

notletpot holderstouchhotheatingelemefits.Do

not use atowelor otherbulky cloth.

eKor your safety9never use your appiiance for

warmingorheatingthe room.

@Do NOTSTOW OR USEcomusTBLR

MTERMLS, GAsoLmE OROTHER FLAmABLE VAPOW ANDLIQUIDSIN THEvIcmITY OFTms OR ANYOTHER APPLIANCE.

~Keephoodandgreasefilters clean to maintain

good venting and to avoid grease tires.

~Da not Eetcooking grease or other flammable

materials accumulate in or near the FaIRgeo

eDo not touch the heating elemenk or inte~ior

sutiaee of the oveBI.Thesesurfacesmaybe hot enough to burn even tho~lghthey arcda~.kin color. During and after use, do nottouch,or letclothi~~g or otherflammabIernateiialscontactthe surface units, the areas nearby the surfaceunits or ally interior area of the oven;allow sufficienttimefor cooiing, first.

Eoose-fittingQrhanging garm@~@

~Use ody d~~potholders-moist

or damp pot holde~son hotsurfaces may resultin burnsfromsteam.Do

Potentiallyhot surfacesiilclude the cooktop,Mess

facing theCooktop,ovenvent opening,Swl”iaces near the opening, crevices aroundthe ov~~ldoor, the edges of the door window and metaltiilmparfs

abOV~ the door.

f.?=e~naiaber:TfIeinside s~]rfaceof tileovel]fins)) l~ehot when the door is opzrledo

—..

oDonot usewater on greasefires,

Never pick up a flamingpan.

Smotherflamingpan on surfaceunit by coveringpan completelywithwell-fittinglid, cookiesheetor flattray,orif available,usea dry

chemicalor foam-typeextinguisher.

~WIIencookingpork9followthe directions

exactlya~dalwayscookthemeatto aninternal

temperatureofat least170”F.Thisassures that,in theremotepossibilitythattrichinamay be present in the meat,it willbe killedandthe meatwill be safeto eat.

Useproper pan size—This

~% applianceis equippedwithdifferent

l-~

having flat bottoms large enough to cover the surface unit heating element. The use of undersized cookware will expose a portion of the heating element to direct contact and may result in ignition of clothing. Proper relationship of cookware to burner will also improve efficiency.

~Never leave SUflace Uniti Unattended at high

heat se~~ings,Boilover causes smoking and greasy spillovers that may catch on fire.

sizesurfaceunits.Selectcookware

~Stind awayfromthe rangewhenopening

the ovendoor.Hot airor steamwhichescapes

can causeburnsto hands,faceand/oreyes.

@Do not heat unopened food containers.

Pressurecouldbuild up and thecontainercould burst, causingan injury.

eKeep the oven vent unobstructed.

@Place the oven shelf inthe desired position

whilethe oven is cool.If theshelvesmostbe

handIedwhenhot,do notletpotholdercontact the heatingunitsin theoven.

el~ulling

outthe shelf to the Silelfstop-lock

isa convenience in lifting!Ieavyfoods.

It is also aprecautionagainstburnsfrom touching

hot surfaces of thedooror oven walls.

gYvllenusing Cool{ingor roasting bags in oven9

follow the manufacturer’sdirections.

eBe sure the drip pans and vent are not

Covered and are in place. Their absenceduring cooking coulddamagerangepartsandwiring.

~Do not use aluminum foilto linedrippansor

anywherein theovenexceptas describedin

this book. Misusecouldresfiltin a shock,fire hazardor damageto therange.

@Only certiin typesof glass>glass/ceramie9

earthenware or other glazedcontainers are suitible for eooktopservice;othersmaybreak becauseof thesuddenchangein temperature.

~Tominimizethepossibtiityofburns9ignition

of flammablematerials,and spillage,the handle of a containershouldbe turned towardthecenter of the range withoutextendingover nea~by surfaceunits.

~Always turn surface unit to OFBbefore

removingcookware.

QToavoidthe possibility of a burn or electric

ShOCIK9alwaysbe certainthatthe controls for all surface units are at OFF position.and all coilsare cool before attempting to lift or remove the unit.

ewhen naming foods are under the hoodyturn

eDo not immkerseor Soalirenlova:nles~~rfae$

_—..—.___

the fan off. The fan, if operating,may spread the flame.

Il]liheDo no~put them in a disi3waslIcr.

—-—-—. ...———.—- ....—.

a ~Q~~~ f~~ f~yi~g $~~~]~be as dry as possible.

FrostOnfrozenfoodsormoistureon fresh foods can causehotfat to bubbleupandoversides of pan.

~A]waysheat fat slowly,andwatchas it heats.

QUsedeep fat thermometer whenever possible to

preventoverheatingfatbeyondthe smokingpoint.

SAW TmsE

@sTRucTIoNs

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Broiler Pam

(on some models)

Somemodels have iift-up

cooktops

foreasier cleaning.

pport ds

JBS27GS

(appearance Inay vary)

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JBS12GS JBS16S JBS16GS

JBS17GS JBS18GS

JBC17GS

~e~~u~ ~n~ex Notallmodelshaveallfeatures.

1 Storage Drawer (on some models)

2 Anti”Tip Label

Anti-Tip Dev;ce See the installation Instructions.

4 Broil unit 5 .Modeland serial Numbers

Behind the range door or behind the storage drawer.

6 C@oktop/~ift-~p

~OOktO~

(on some models) 7 oven cycling Light 8 Surface ~nit 9

ovenLight switch

~nObS

(on models with oven window)

Explained

on page

I 23,26

—

3,26,29

I 4,19,24

8,26

1 !1

JBS26S

(appearancemay vary)

~@~~uR’~~n~~xNotallmodelshave

13 oven Vent heated under right rear

surface unit.

15 oven Interior Light

(on some models) Comes on automaticallywhen the dooris opened.

~Ve~ Shelf Supports

Shelf positionsfor cooking are suggested in the Baking, Roasting

and Broiling sections.

17 oven shelf

(number may vary)

18 Bake Unit Maybe lifted gentiy

for wiping oven floor.

withstop-lock

all features. m

4,26

4,5,8,22

12,23

4,11,

15,23

4,24

20 Broiler Pan and Rack

(on some models)

21 oven set Knob

—

—..—-.——--

17, 19,

20,23

—

.. .

At bothOFF and141thecontrol“clicks”, You may hearslight“clicking”soundsduring cooking, quickerchange thanswitching to alower setting. indicatingthecontrolis keeping the unitat the heat levelyou set.

Push the knob in and Be sureyou turn the control to OFF when you turn in either direction finish cooking. to the setting you want.

Hi—Used to begin cookingorto bringwater to a boil. Reduce heat settingafter water boils.

MEDIUM HIGH<Setting halfway between HI and MED) Maintainsa fast boil on large amounts of food.

MED—Saute and brown; keepsfood at a medium boil or simmer.

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 tokeep foods warm.

Switchingheatsto highersettingsalwaysshows a ‘-< ‘“

The .swrfaceunit indicator light will glow when

ANY heat settingon any surface unitis on.

OFF

\ /

MEDIUM* -

NOTE: Surface Indicator Light may glowbe~een ~LO and OFF but there is nopower to thesurfiaceunits.

Low

-@-

!IIN

MED

% * ~,:fluM

-—

-.. .-

‘~heswitch must be pushed,held for several

seconds and released for the light to come on.

Do not overfill cookware with fat thatmay spilloverwhen addingfood, FYostfoods bubble vigorously.Watchfood frying at hightemperatures. Keepthe range and hood clean fromgrease.

Ivek CooMng

Werecommend thatyou useonly a

flat-bottomedwok. They are

availableat your localretail store.

Do notusewoks thathave support rings. Use of thesetypesof woks, with orwithout the ring inplace, can be dangerous.Placingthe ring

over the surfaceunit will cause a build-upof heat thatwill damage the porcelain cooktop.Do not try

to use suchwoks withoutthe ring. Youcould beseriouslyburned if the wok tippedover.

HOMECmNG mS

canning shouldbedone on surface units Onlye HOWEVER, Do NOTUSEMRGE DWETER

Pots that extend beyond 1inch of surface unit’s

drip pan are not recommended for most surface cooking. However, when canning with water-bath or pressure canner, larger-diameter pots may be used.

This is because boiling water temperatures (even

. .

under pressure) are no~harmful tocooktop surfaces

surrounding the surface units.

CNNERS OR OTHER MRGE DIAMETER POTSFOR FRYING OR BOILING FOODS OTHER TW }VATER.Nfostsyrup or sauce mixtures—

and all typesof frying-cook at temperatures much higher than boiiing water. Such temperatures could eventuallyharm cooktop surfaces surrounding

..-

surface units.

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 resuits.

J1.For best results use canners with flat bottoms.

Canners with flanged or rippled bottoms (often

found in enan~elware)don’t make good contact with tilesurface unit and take a long time to boil water.

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. Rernernberthat canning is a process that generates large amounts of steam. To avoid burns from stea~n or heat, be careful when canning.

NDTE: If your house has low voltage,

takelonger

have been carefully followed.

——.—.— .. . ...—

canningmay

tha~~expected, even though directions

—.——.—.—.—__..__ . ...=._.

r !1

.;.

The automatictimer and clock seine several purposes.Followthe directions

-.,\F

1, \’* ~:.

[’<

for the Clockand Timer that apply to your model.

—

—.

To set the Cloelc To set the cloc& push theknob in and turnthe clock

hands to thecorrect time. The minutetimerpointer willmovealso. ht theknobout, thenturn the minute timerpointer to OFF.

(on somemodels)

To set the Ciock

Press the CLOCK pad. Then press theINCREASE or DECREASE pad until thecorrect time is dispIayed. Push the CLOCK pad to start.

[q[-]

TIMER

OWOFf

(on some models)

Questions a~ld Answers

(on some models)

●

——

Minwte TiBner The minutetimerhas been combinedwith the range

clock Useitto time all yourprecisecooking

operations.You’llrecognize the minutetimeras the pointerwhich isdifferent in colorand.shapethan the clock hands.

.—

TosettheMinuteTimer

To set theminute timer, turn thecenterknob, without pushing it in. On some models, minutes are marked upto 60. On other modelsyou.can set the time forup to 4 hours.At the end of the set time, a buzzer soundsto tellyou timeis up.Turn knob, without pushing in? until pointer reachesOFF and buzzer stops.

To set the Minute Timer Press theTIMER ON/OFF pad. Then press the ‘=---

INCREASE or DECREASE pad until the desired time (hoursand minutes) is displayed.

—

Tocancel the Timer

Press theTIMER ON/OFF pad until“0.00” appears ~ in thedisplay.

At the end of the timer operation, the timerbeeps 3 times followed by 1 beep every 10seconds until canceiled. Youcan display the time of day by the CLOCKpad. To return to the time COUnt~~g~OWII, ~. press theTIMER ON/OFF pad.

push~ng \-

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.—. .-. ——...—--.-.,..———

_ ~.— --- . — .-,...——-— —.

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.—.——-—— ---

1. Look atthecontrols.Be sure you understandhow

. ———.——. _ _____ ____

_———. _—— _

—

to set themproperly. Read over the directionsfor

theAutomatic Oven Timerso you

understandits

use with thecontrols.

2. Checkthe oven interior.Look at the shelves. Takea practicerun at removing andreplacing themproperly,to givesure, sturdy support.

ovencontrols

3. Read overthe informationand tipsthatfollow.

4. ICeepthisbook handy so youcan refer to it,

especiallyduringthe

firstweeks ofi~singyour

new range.

Some models have 1oven controlknob-the OVEN TEMP.Other modelshave 2 control

knobs— the OVEN SET and the OVEN TEMP.

The OVEN SET bob has settingsfor BAKE, TIMED BA~, BROIL, and OFF.

The OVEN TEMP bob maintains the temperature you set, from WARM(lSO”F.)to BROIL (550°F.).

The oven eyeiing light glows until the oven reaches ~ our selected temperature, then goes off and on with ‘ e oven unit(s) during cooking.

Oven Shelves

To remove the shelves from the oven pull the shelf toward you, tilt the front end upward and pull the

shelf out. To replace, place theshelf on the

shelf supportwith thestop-locks (the curved extension of shel~

When placing cookware on a shelf,

pull the shelf out to the stop position. Place the cookware on the shelf, then slide the shelf back into the oven. This will eliminate reaching into the hot oven.

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

until itgoes past “stop” on the oven wall. Then lower the front of the shelf and push it all the way back.

OWNSm

OVEN,=MP

i $

71Qti0

(Knobappearanc~mayvary.)

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————.—— . . . ...——.-..—-= .. . ..—

——— . . ...———-—..-. -.!”. -.—--.-...—— ——-——

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USING YOUROVEN

(continued)

On modelswith oven window,useswitchto tum lighton and off when door

is closed.

Adjusting theoven Thermostat

If youI don’t think the oven is heating at the right

temperature when you are bating or roasting,you

can resetthe thermostat yourself.

When cooking food for thefirst time in yournew

oven, use timegiven on recipesas a guide. Oven thermostats,over a period of years, may “drift” from the fiactorysetting and the differencesin timing

between anold arida new ovenof 5 to 10 minutesare not unusual. Youroven has been set correctly at the factory and is more likely to be accuratethan the oven which itreplaced.

We do not reeonl~llend the use of inexpensive

thermometers, such as those found in the grocery

store,

tocheck the temperature setting of your new

oven. These thermometers can vary by 2U0 degrees.

‘Fodecide l~owmuch to change the temperatum,

set theoven temperature 25°F.higher or lower

than

thetemperaturein yourrecipe,thenbake.Theresults

this “test”should give you an ideaof how much the

temperature shouId be changed.

Poi

Back of

OVEN TEMP

To adjustthe thermostat bob:

1.Pull the OVEN TEMP knob off theshaft, look at the back of theknob and note the current setting

beforemakinganyadjustments.

2.~osen bothscrewsonthebackof theknob.

3. To increase the oven temperature, move the

pointer 1notch toward the-words“MAKE EiO~ER.”

Todecrease the oven temperature, turnthe pointer 1notch toward thewords “MAKE COOLER.”

Each notch changes the temperatureby 10degrees I;ahrenheit.

Tighteilthe screws. Ileplacc [heknob, matching the flat area of the

kn~b to the shaft.

Frontof

Knob

OVENTEMPKnob

(knob appearance may vary)

..—.——.,..-—.——..—.— —

———...

IZouroven temperatureiscontrolledvery accurately using an oven control

. .

system.lye recommend that you operate therange for anumberof weeks usingthe time given on recipesas aguide to become familiarwith your new oven’sperformance. Ifyouthink an adjustmentis necessary,see the

Adjustingthe OvenThermostatsection.

HOV4toset YourRangefor

To avoid possible burns, place the shelvesin thecorrect position beforeyou turn the oven on.

(knob appearance may vary)

mED BmNG

(on some models)

OVENTEMP

%OwtoTimeBake

1.Turn theQVEN SET knob (on some models)to BAKE and the OVEN TEMP knob to the temperatureyoudesire.

2. Checkfood for donenessat minimumtime on recipe. Cook longer if necessary.Switch off

the heat and remove foods.

Youroven can beset to turnon or off automatically. NOTE: Before beginning,make sure theoven clock shows the correct time of day. To set the clock push the knob in and turn the clock hands to the correct time.

How to set Immediate start and Automatic stop

Toavoid

possii)iebtIrns,place the shelves in

the correct position before you turn the oven on. ‘l’heoven will turn on immediately,cook for

a sciected length of timel then turn off automatically.

2. Turn the OVEN SET knob to TIMED BAKE. Turn the OVEN TEMP knob to thedesired oven temperature, for example 250”F,The oven will start

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

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

that are left inthe oven continue cooking after the

controls are off.

NOTE: Foods that are highly perishable, such as milk, eggs, fish, stuffings, poultry and pork should not be allowed to sitfor more than 1 hour before or after cooking. Room temperature promotes the growtl~

‘~’

of harmful bacteria. Be sure that the oven light is off

because heat from the bulb will speed harmful

bacteria growth.

<1 f- ;, ]., :.;.

. -—... -. ,..— ---- ,. -—

.—.— --------

,-.” ~- - --- —.——-- .--+ ,--

—

.— . .

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the correcipositionbefore-youturn the oven on.

Yoilcanset the ovencontrol to turn the oven on automatically,cook fora specificlength of time

and turnoff automatically.

NOTE: Youmust use the TIMED BA~ setting.

1. To setthe Start Time,push in the knob on the DELAY STARTdial and turn the pointer to thetime you want the oven to turn on, for example 3:30.

STOPTIME DELAYSTART

,$111,,,

[$3 ‘8:

PUSHTOWW

2. To set the Stop Time, push in theknob on the STOP TIME dial and turn the pointer to the time you want the oven to turn off, for example 6:~.

This means your recipecalled for 2%hoursof baking time.

The time on the STOP TIME dial must be later than the time Shokvnon the range ‘clockand the

DEMY

START dial.

3. Turnthe OVEN SET knob to TIMED BAW. Turn the OVENTEMP bob to thedesired temperature.

4. When cooking is completed,turn the OVEN SET knob to OFF and remove food from the oven. Remember,foods that are left in the oven continue cookingafter the controls are off.

NOTE:

@Foods that are highly perishable,such as milk, eggs,

fish, stuffings,poultry and pork should notbe allowed tosit for more than 1hour before or after cooking, Room temperature promotes the growth of harmful bacteria. Be surethat’the oven light is off because heat from the bulb will speed harmful bacteria growth.

~The oven indicator light(s) at the TIMED B= ---

setting may work differently than they do at the

‘-~

B- setting.

1701best bakingresults,followthese suggestions:

—.—_. . .—,-..._.—_________ -..._

oven shelves

Arrangetheoven shelfor shelvesin the desiredlocations

whilethe oven is

COOI.The correct shelfposition dependson the kind of food and the browningdesired.

As agen;rai rule, ‘ placemost foodsin the middle of theoven, on either ~hesecond or third shelf from the bottom. See the

chartfor suggested shelf positions.

Angel food cake

Biscuitsor muffins

Cookiesor cupcakes Brownies Layer cakes

Bundtor pound cakes Pies or pieshells Frozenpies

[A I Boi’c I Bore I Bore I Bor C

I AorB I BorC

A (on cookie sheet)

I I

Preheat theoven if the recipe calls for it. Preheat means bringing the oven up to the specified temperaturebefore putting in the food. Topreheat, set theoven at thecorrect temperature—selecting a

higher temperature does not shorten preheat time.

Uscthe proper

pandeterminesthe amountof browning that wiIl occur.

sDark, rough or dull pans absorb

browner, crisper crust. Use !his ~ypefor pies.

bakingpan. The type of finish on the

heatresulting in a

Casseroles Roasting

Preheating is necessary for good resultswhen baking cakes, cookies,pastry and bieads. For most casseroles and roasts,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 theoven as quickly as possible to prevent heat from escaping.

Bor C Aor B

Pan Placement

For even cooking and proper browning, there must be enough room for air circulation in the oven. Baking results will be better ifbaking 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 thewalls of the oven. Allow 1 to 1Xinch space between pans as well as from the back of the oven, the door and the sides.. If you use 2 shelves, stagger the pans so 1 isnot directl~~ abovethe other.

....

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

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_-.——.—---—....---, -——

!“..-.-----...” 0------

..-—.>.—

‘,!~.:

-.=.=

>.” ?.$

.-”. . J

When baking cookies,flat cookie sheets (without

sides)produce better-lookingcookies. Cookies baked in ajelly roll pan (shortsides allaround) may have darkeredges andpale or light browning may occur.

Do not use a cookie sheet solargethat it touches the

walls orthe doorof theoven. For best results, useonly 1 cookie sheet in the oven

at a time.

Pies cakes

For bestresults, bake pies in dark, rough or dullpans

to producea browner,crisper crust. Frozen piesin foil pans should be pIacedon an aluminumcookie sheet for baking since theshiny foilpan reflects heat away from thepie crust; thecookie sheet helps retain it.

Never entireiy cover a shelf with a Iargecookie sheel or aluminum foil,This will distu-rbthe heat

circulation and result in poor baking. A smaller sheet of foil may be used tocatch a spi!lover by placing it [}na Iowcr shelf several ir]chesbeiow the food.

When bakingcakes, warped or bent panswill cause unevenbaking resultsand poorlyshaped products. A cake baked in a pan larger than the recipe recommendswill usuallybe crisper,thinner and drier . than it shouldbe. If baked in apan smaller than recommended, it may be undercookedand batter may overflow.Check the recipeto makesure thepan size used is the onerecommended.

--”w

.--—.—---—-.------ ----

Roastingis cooking by dryheat.Tender meat or

poultrycan be roasted uncoveredin youroven. ~oasi~ngtemperatures,which should be low and steady,keep spatteringto a minimum.

Place !he shelf in A or B position.No preheating

is necessary.

2. Checktheweight

of the meat. Place it fatside-up (or poultry

breast side-up), on a roasting rack in a shallowpan. The

a *Z:-)”/’:d,:

@#,&...{./

II* II

../..

melting fat will baste s

the meat. Select a pan as close to the size o~themeat as possible. (The

broiler pan with rack isa good pan for this.) Line the.broilerpan with aluminumfoil when usingpan for marinating,cookingwith fruits, cooking heavily cured meats, or for bastingfood during cooking.

Avoid spilling these materiaIs inside the oven or inside theoven door.

ov~ s=

OVENTEMP

7/)

Roastingis reallya bakingproced~~reused forrnsats.

Therefore,oven controlsare set to BA~ or TIMED

BA.~. (Youmay heara slightclickingsound, indicatingiheoven isworking properly.)Roastingis

easy;just followthese directions:

4. After roastingis complete,turn theOVEN SET knob (on somemodels)or the OVEN TEMP knob

to OFF.

Mostmeatscontinueto cook slightlywhile standing, after being removedfrom the oven. Standing time recommended for roastsis 10 to 20 minutes.This allows roasts to firm up and makes themeasier to carve. Internaltemperaturewill riseabout 5°to 10°F.; to compensatefor temperaturerise, ifdesired, remove roas[from oven sooner (at 5° to 10”F.less than temperature in the guide).

NOTE: ~You may wish to use Timed Baking, as describedin

the Bakingsection of thisbook, to turn oven on and off automatically.

“Remember that food will continueto cook in the hot

oven and therefore shouldbe removed when the desired internaltemperature has been reached.

; {

(knob appear:

ce may vary)

3. Turn the OVEN SET knob (on some models) to BAKE and the OVEN T~MP knob to the temperature you desire.

FrozenRoasts

Frozen roasts of beef, pork, lamb, etc., can be started

without thawing, but ailow 10 to 25 minutes per

pound additional time (1Ominutes per pound for rotistsunder 5 pounds, more time for larger roasts).

most frozen poultry before ioasting to ensure

T’haw

even doneness. Some commercial frozen poultry can be cooked successfully without thawing. Follow

directions given on package label.

—

Checkingthe finishedinternaltemperatureat

the completionof cookingtimeis recommended. Temperaturesare shown in the RoastingGuide. For roastsover 8 lbs., check with thermometer at half-hour intervalsafter halfthecooking time haspassed.

is my roast Crumbling when I t~ to

why

carve it? Roastsare easierto sliceif allowed tocool 10 to

20 minutesafter removingfrom oven.Be sure to cut across thegrain of the meat.

~o~smG GUIDE

“

A..It israrely necessary to preheat youroven.Preheat

only for verysmall roasts,which cooka short length of time.

A. Yes.Buy a roast aseven in thicknessas possible,

or buy rolledroasts.

Q. Can I seal the sidesof my foil “tent”when

roastinga turkey?

A. Sealing the foilwill steam the meat.having it

unsealedailows the air to circulateand brown the meat.

.-.-,

.. --

>:~

—

.—

oven

Qpe

Meat Tendercuts;rib,highquality sirlointip,rumpor topround*

hmb legorbone-inshoufder* 325” Rare:

Vealshoulder,legor loin*

I)oi-kloin,riborshoulder* 325°

f+:tm,precooked

l~f$ultg (~hickenorDuck

[Uhickef}pieces

“1’tlrkcy

Temperature

Doneness

325° Rare:

Medium:

Well Done: 40-45 30-35

Medium: 25-30 24-28

WellDone: 30-35

325° WellDone: 35-45

WellDone:

325°

325”

To~~r.m:

WellDone: 35-40 30-35

350° WellDone:

325° WellDone:

Approximate RoastingWme

in MinutesperPound

3 tO ~ lbs, 6 tO 8 ~bS.

24-33 18-22

35-39

21-25

22-29 20-23

28-33

30--40

35-45

3W0

17-20minutesperpound(anyweight)

3 to s lbs.

over s lbs.

35--40

10to 15lbs. 18_~5

over 15lbs.

15-20

‘[~(}rbL}IIL:ltissroIlcdrt}:~stsover6 inchesthick,add5 to 10minutesperpoundtotimesgivenabove.

140c–1500~ 150°–1600 170°-1850 170°-1800 170°–1800 115°-1200

~.-.:

..=,

Oven.~os~fish a~–~t~ndeicutsOfmeatcan be broiled.FO11OW these

directionsto keep spatteri~gand smokingto a minimum.

1. If the meat has fat or gristle near edge, cut vertical slashesthroughbothabout2 inchesapart.If desired, the fat may b; trimmed, leaving the layer about 1/8 inch thick.

2. Placethe meaton the broiler rack inthe broilerpan. Always usethe rackso the fatdripsinto the broiler pan; otherwise thejuices maybecome hot enough to

catch onfire.

3. Position the shelf on the recommendedshelf position as suggestedin Broiling Guide.

4. have the

door open to the broil

stop position. The doorstays open

by itself, yet thepropertemperature is maintainedin theoven.

5. Turn the OVEN SET (on some models) andthe OVENTEMP bobs to BROIL. Preheatingunitsis

notnecessary.

6. Turn foodonly once duringbroiling.Time foods for firstsideaccording to the Broiling Guide.

Turn food, then use timesgiven for second sideas aguideto preferred doneness.(Where 2 thicknessesand times are given together,

usefirst timesgiven for thinnestfood.)

7. Whenfinishedbroiling, turn the OVEN SET knob

(on some models)and the OVEN TEMP knob to OFF (dependingon yourmodel). Servefood immediately,leavingthe broiler pan andrack outsideovento cool duringmeal for easiestcleaning.

Youcan use aluminum foil to line your broiler pan and the broiler rack.

However, you must mold ~hefoiltighily to therack and cut slits in itjust

like the rack. Without the sli!s,the foil will prevent thefat and meat juices from draining

to the broiler Pan.“fheiuices couldbecome hotenough to catch on fire. If

you do not cu~the slits:you are frying, notbroiling. -

-f

—...— .

..—-”” .-.—.- .—-. ..-”. -,-,.— —-—-.. _—

Q.why are my meatsnotturning outas browm as

they should?

A. In someareas, the power (voltage) to the oven

may be low.In these cases, preheat the broil unit for 10 minutes before placing broiler pan with food in oven. Check to see if recommended shelf position. Broil for longest period of time indicated in the Broiling Guide. Turn food only once during broiling.

.——-..

.. .. . ... . ........— ——

YOUare US~~gthe

.,,,,fi.,

“-~]

—.-

.—..

yy%;q

~e_=s ..

-u~.”:q,;

,=.>_+J:~

~. p~ *@y-

,[’k~

F“

[+g~:-~~

a..:~~

Bakery Products

Bread(Toast)or

ToasterPastries

EnglishMuffins

hbster Tails

‘~~-$$

“’?.23+::%5~i%.:

Always use a broi!erpan andrack They are

designedto minimizesmokingand spatteringby trappingjuices in the shieldedlower part of thepan.

e The oven door Show!dbe open to tlaebroiI stop

position.

* If desired,marinate meats or chicken before

broiling,or brush with barbecuesaucelast5 to 10minutesonly.

Quantityand/or

Food

Bacon 1/2lb. (about8

GmMndBeef

WellDone

Beefsteaks

Rare Medium WellDone

Rare

Medium

WellDone

Thickness

thinslices)

1lb.(4patties)

l/2t03,4inchthickl C I 10 I ‘7 1inchthick

(1to 1Xlbs.)

inchthick

1whole A (2to2ti lbs.), ;plitlengthwise

~toQ slices

[pkg.(2) ?(split) c

6 to8 oz.each)

-Ib. filJcts1/4to

inch thick

inchthick

~~o~~.m~GUIDE

Posltlon TimeqMtnutes Time.M~nutes

I ‘Ae!f

lc14fi 14%

c c

, ,

I I I

c 5 5

~ When arrangingfoodorIpan, do not letfatty edges, ‘. __

which could soil oven with fatdripping,hangover the sides.

Frozen steakscan be broiledby positioning the oven shelfat next lowest shelf positionand

increasingcookingtime given inthis guide

1%times per side.

I ‘imtydeI‘econdpde

6 5 8

12 10 7-8

35 10-15 Reducetimeabout5 to 10minutes

Y*2 1/2

3-4 ifdesired.

13-16 Do not

turnover.

8 increasetime5to 10minutesperside

comments

Arrangeinsinglelayer. Spaceevenly.

Upto8 pattiestakeaboutsametime. Steaksless than1 inchthickcook

throughbeforebrowning.Panfrying isrecommended.

Slashfat.

persideforcut-upchicken.Brush eachsidewithmeltedbutter.Broil

Spaceevenly.PlaceEnglishmuffins cut-side-upandbrushwithbutter,

Cut throughbackof shell.Spread open.Brushwithmeltedbutterbefore broilingandafter halfofbroilingtime. -

Handleandturnverycarefully.Brush withlemonbutterbeforeandduring cooking,ifdesired.Preheatbroilerto increasebrowninp.

for1Xinchthickor homecuredham. Slashfat.

—“

—

‘~-

~..-.,/-,

.,/; ;

,:,

-: ...#-

10 9 12

14 17 12-14

——— .--———.--........-..--...-..—...--.——.—.-....—.

1(.) 12

1-2

Slashfat.

if desired,splitsausagesin half lengthwise;cutinto5-to6-incl~pieces.

.F--.,

(

...-

_——_. __—______ .._.——__.._.

-) ,-

‘->,

~t,. 1

‘.—/

Propercare and cleaning are importantso yourrangewill give youefficient andsatisfactoryservice. Followthesedirectionscarefullyin caringfor it to helpassure safe andpropermaintenance.

BE SURE

OFTHE MNGE.

ELECTRIC POWER IS OFF BEFORE CLENING ANY PART

If your range is removedforcleaning,servicingor any reason,

be sure anti-tip deviceisre-engagedproperlywhenthe range isreplaced.Failure totakethisprecautionCouidresult in tipping of the range and causeiqury.

Somemodels have a cooktopthat can be lifted up

foreasier cleaning.To make cleaning easier, the

entire cooktop may be lifted up and supported in the up position.

Be sure a!l raising the cooktop. There are 2 side supportsthat lock into position when the cooktop islifted up. The

fi~ceunits do

er cleaning under the cooktop with hot, mild soapy

water and a clean cloth, lowerthe cooktop. Be careful

swrfaeeunits areturnedofi before

riotneed tobe removedbefore lifting.

Toclean thesurfaceunits, turnthecontroltothe highest

.__.

:=<:-

..__-.

—

setting for a minute. The coilswill burnoff any soil.

CAUTION *Donotimmersethesurfaceunits in liquidsof anykind. *Do not clean thesurface units in a dishwasher.

~Do notbend thesurface unit phig terminals. *Do not attempt to clean, adjustor in any way repair

the plug-in receptacle.

To remove the drip pans for cleaning,the surface units must be removed first.Make surethe surface units are completely coolbefore touchingthem.

SurfaceUni(

Recepta

DripPan

Lift the surface unit about 1 inch above the drip pan and pull it out.

notlift the surface unit mom than 1 inch.

If you do2it may notlie flat on the drip pan when

you p;ug it back in. Repeated lifting of the surface unit mom

than 1 inch above the drip pan can permanently

dasnage tha receptacle.

To replace a surface unit:

Replacethe drippan intothe recess in the

cooktop.Make sure openingin thepan linesup

.-.

-—

—

..-

:.-..-.=..—..4.._. .

with the receptacle.

oInsertthe terminalsof the surfaceunitthrough

theopening in the drip pan and into the receptacle.

0Guids the surface unit into place soit restsevenly. ‘=--x:::=

~=~

—

Drip Pans Removethe surfaceunits.Then liftout the drippans.

The drippanscan be cleanedby hand.Place themin a covered container(or a plasticbag) with 1/4 cup ammoniato loosen the soil.Then scrubwith a soap filledscouringpad if necessary.Rinsewith clean

water andpolishwith a clean soft cloth. The drippans may also be cleanedin thedishwasher. clean the area under the drip pans often.

Built-upsoiI,especially grease, may catch fire.

—

Do not cover drip pans with foil. Using foil so clo to the receptaclecould cause shock, fire or damage t the range.

CAUT1ON: Be sure all controls are turnedto

.~. .

:& --

OFFand surface unitsare coolbefore attempting

to removethem.

_.,

clean the shelveswith a mild abrasivecleanser.

.—

Wter cleaning,rinsetheshelveswithcleanwater and drywith aclean cloth.

To remove heavy, burned-on soil, soapy metalpads maybe used.After scrubbing,wash with soapywater, rinseand dry.

~~~~~~ ~fi~ ~~~ ~~~~ (on somemodels)

After bmi~ing, remove the broiler pan from the oven. Removethe rack from the pan. Carefully pour out the grease in the pan into a proper container.Wash and

rinse the pan and rack in hot soapy water. If food has burned on, sprin~e the rack while hot

.,=:

with detergentand cover with wet paper towelsor a dishcloth.Burned-on foods will soak loosewhile the meal isbeing served.

CAUTION:Before replaeingyouroven lampbulb,

disconnecttheelectricpowerfor yourrangeat

themainfuseorcircuitbreakerpane!or pullthe

plug.Be

completely before 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 lamps with cleaning cloths if the

sure to let the lamp cover and bulb cool

The broilerpan and rack may also be cleaned in the dishwasher. Do not store a soiled broiler pan and rack anywherein therange.

remove:

~Hold your hand unde~the cover so it doesn’t fall

when released. With fingers of the same hand, firmly push back the wire until it clearsthe cover.

Lift off the cover. Do NOT mMovE MY Screws. ~Replace bulb with 40-watt home appliance bulb.

lamp cover isremoved.

The

oven lamp (bulb)

is Coveredwith a glass

w“

‘u

removable cover which is held in place with a wire. Rem(~vethe oven door,

. .

if desired, to reach the

cover easily.

‘{

‘ ~y

1-.4

~Place it into the groove of the lamp 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 thedepression in the

center of the cover. QConnect electric power to the range.

.—a

,’

“3

1..-. ,--

.. ...-,—...........-..-———-——-.——

—-.— ..

___ —..-...+.. .....-—--—-—-.-.--,

-—.-..

—

------ L ---- .

,.X—..

—.—

The oven door isremovable, but it isheavy.Youmay need help removing and replacing the door.

To ~mmovethe door~openit a

few inchesto the specialstop positionthat wiI1hold thedoor open.Grasp firmly orIeach side and ~iftthe door straightup and off the hinges.

NOTE: Be careful notto place handsbetween the hingeand the oven door frameas the hinge could snap back and pinch fingers.

To mplaee the door,make sure thehinges are in the

specialstop position. Position the slots inthe bottom of thedoorsquarely over thehinges at thesame time. If hingessnap back against the ovenframe, pull them back out.

TO CLEANTHE DOOR: Inside

“ soap and waterwill normally do thejob.

of door:

Heavy spattering or spillovers may require cleaning with a mild abrasivecleaner. Soapy, wet

metalpads may also be used. Do not allow food spills with a high sugar or acid content (such as milk, tomatoes, sauerkraut, fruitjuices or pie filling)

to remain on the surface. They maycause a dull spot even after cleaning.

eIf necessaIry~ youmay usean ovencieaxBer*

Followpackage directions.

~Clean the insideof theoven window with a mild

non-scratchingcleanerand a damp cloth.

~Use soapandwater to thoroughlyclean the top$

sidesand front ofthe oven, DO NOT let water run down through openingsin the topof the door.Rinse well. Youmay also usea glass cleanerto clean the glasson theoutsideof the door.

6Spillageof marinades,fruitjuices, tomato sauces

and basting materials containing acids may cause discolorationand shouldbe wiped up immediately. When surfaceis cool, clean and rinse.

eDonotuseovencleaners9cBeansingpowdemor

harsh abrasiveson the outside

NOTE: Do notclean the bake unitor the broil unit. Any soilwill bum offwhen the units are heated.

The bake unit can be liftedgently toclean theoven

fIoor.If spillover,residue, or ash accumulatearound the bake unit,gently wipe aroundthe unit with

warm water.

of the door.

—.

With proper care, the porceltiin eni]mclfinish on the inside of thti{)vcn-ttlp, bottom, sides,

back and inside of thedoorwill stay new-looking for years.

,--‘ -. .4

.=,,<:

.-’

If necessary9you may use an ovenCleaner.

Follow package directions.

QDo not spray on the electrical controls and switches

because it could cause ashort circuit and result in sparking

o Do not allow a fib-nfrom the cleaner to build upon

the temperature sensor—it could cause the oven to heat improperly, (The sensor islocated at tl]etop of the oven.) Carefully wipe the sensor ciean after eacl~ oven cleaning, being careful not to move the senso~ as a change in itsposition could afiect how tile OV~~bakes.

Oi fire.

(?,

specialcam of comtiIluous-cIe8ningoven Interior:

notattempttoCleantheoven untilyou have

Do read this Se$!tion.

Continuous-c!eaningoven cleansitself while

The

coolting.The oven interiorisfinishedwith aspecial

coaii}igthatcannot be cleanedin theusual manner with soap, detergents,steelwool pads, commercial ovencleaners,coarse abrasivepadsor coarsebrushes. Useof such cleansers and/orthe use of ovensprays

will cause permanent damage. The special coating is a porousceramic material,

which isdark in color and feelsslightly rough to the

touch.If magnified,the surface would appearas peaks, valleys and sub-surface“tunnels.” Thisrough finish tends to preventgreasespattersfrom forming littlebeadsor dropletsthat rundown the sidewalls of

a hard-surface oven liner, leaving unsightlystreaks thatrequire hand cleaning. Instead,when spatterhits the porous finish,it is dispersedand partially absorbed.This spreading action increasesthe

exposureof oven soiIto heatedairand makesit

,,.omewhat~essnoticeable.

— —-

;“

[.; .:

oiln~aynot disappear completelyand atsome time

after extended usage, stainsmay appearthat cannot

-’ be removed. The

specialcoatingwork beston small amounts

of spatter.

especially sugars, egg or dairy mixtures. For this reason, theoven is equipped with a removable, replaceable aluminum foil oven bottom liner which

protects theporous finish on theb(]ttomof the oven from spill[~vers.

‘~biss~]eci:~lcoating is RiotIlsedon oven shelves or OKEtile inside of tl~eoven do{]r.Remove theseto clean with ;tcommcruitil{Jvencleaner [0 prevent dal]l;~gingthe <;[llltirlllotis-{~lcaningOven coating.

’11)Cle:lgl the coEltinRlous-cle:313iF3gove~l:

i. 1 .ctrange p[]rlsC(JC)Ibcf(lrehan~ling. We

rcct~nlrllendruhbcr glLJvcsbc w{]rnwhen cleaning.

2. Rcmc>vcshe~vtisand ci)(lkw;~re,inc[uding the {>r{~il~:rpat]:tndI-;]ck.

.3,l?erll~}veexcess spills and [~oiiovcrsfrt~zlthe

:lluminum foil tllc liner’fronl tllcoven.

liL~iIiLisI’r(};l}spil!iIlg~>nto the p[}rt}t~sfinish. Then

---

rcil~t]v~:~klnn~inun~

‘\

:1d:inlp (;!:)fh. (Before Clc:itli!lg ~~i ~

:iillillinu Iil [(~i!lint:r>Iif’t IT:l!ct:[Init out Llfthe lf’:ly.)

Itdoesnotwork well with largerspills,

C)VCII botfofil }illcf t3eforeremoving

‘~hisis t{}prevent excess

foiI bt)tt:}~llliil(:r t\r]L\clet\Il wilh

‘ ~“cnl{)viIl~~(Ilc

4. Soilvisibility maybe reducedby operatingthe ovenat 400”F,Closethe doorand settemperature controlto 400”F’.‘.ime for at least 4 hours.

Repeatedcyclesmay be necessarybefore improvementinappearanceis apparent.

Remember:Duringthe operation oftheoven, the

door$ windowandotherrangesurfaceswillgethot

enoughto

COOBbefore replacingovenshe~vesandaluminum foiloven bottom.

5. Ifa spilloveror heavy soilingoccurs on theporous surface,as soon as the oven has cooled, remove as much of thesoil as possibleusing a smallamount of water and a stiff-bristlenylonbrush. Use water sparinglyand change it frequently,keeping itas clean aspossible, andbe sure to blot it up with paper towels, cloths or sponges. Do notrub or scrub with paper towels, cloths or sponges,since they will leave unsightly lint on the ovenfinish. If water leaves a white ring on thefinish as itdries, applywater again andblot itwith a cleansponge, starting at theedge of the ring and workingtoward

the center.

The insideof the oven door has a porcelainenamel finish.The oven door lifts off for cleaning away from

the Continuous-CleaningOven. For instructionson how to clean the inside of the oven door refer to the Lift-Off Oven Door section.

Usecare in removing and replacing aluminumfoil

oven bottom liner and shelves and in placing and

removing dishes and food to avoid scratching, rubbingor otherwise damaging the porousfinish on the oven walls.

Do not use soap, detergent?steel woolpads9 Conlmercial oven eleaner9siliconeoven sprays? ct]arse pads or coarse brushes on tineporous

surface. These

the porous

cau.nseburns. Do nottouch. ht the range

products will spot, clog and damage

surfdceandreduceitsabilityto work.

_.._.. .....—.—.

——.

‘.. --—.. —.—---- ------- -“-,-

~--<,[~

,/:,c.Jb

-.-—-

.—.—. -

.—. —. - .-.-.—————

—..

Theal”ea Umderthe range ean bereached easily for

cleaning by

models). To remove, pullthe drawerout all the way, tilt up the front and removeit. Toreplace, insertglides

at theback of the drawer beyond thestop on range glides. Lift the drawer if necessaryto insert easily.Ut the front of the drawer down, thenpush i~]to close.

Ciean up any spillsor spatterswith a damp cloth. Remove heavier soilwith warm, soapywater.

Clean controlpanel with mild liquiddish detergent and a soft cloth. Rub control panel lightly.

CAUTION: Do not use abrasives of any kind on the

control panel. The letteringon models with touch

pads is sensitive toabrasives and pressure.

The controlknobs may be removed for easier cleaning. Toremove knob, puil it straightoff the stem. Wash kobs in soap and water but do not soak.

removingthe bottom drawer (Omsome

Toclean under Emodeiswitha

front tick pane17remove the

panelby pullingitstraightout at the bottom. To replacethe

panel,firsthookthe top tabson and then thebottomtabs.

ovenvent

The oven is vented through an opening under theright rear surface unit.

Never cover the opening with aluminum foil or any other material.This

would prevent the oven vent from working properly.

Painted surfaces includethe outsideoven door,sides, control panel and drawer front. Clean these with soap and water or a vinegar and water solution.

Do motuse Commemial oven cleaners, eleansimg powdem9steel woolor harsh abrasives on any painted surface,

“+”. .

—

. t

/“ + .x.-.

*,!;~$

.— .——___. ._-. .. .

—..=.-

,=.,.._’ _

——.——.——

“.—m=.

—.., -._.. =_____=_-= . . . .. . . . ... . . ..4-. . . . ,_

L—

FOOLSYouW!LLHEEO

~Large blade screwdriver

Channellockpliers or smallratchet wrench

- ith 3/16” socket (forlevehg range)

“L

-...

~ 1/4’ hex head nutdriver

PREPARETHEOPEHIM$

1%”spacing is recommended from the range to adjacent vertical walls above cooktop surface,

Allow

30”minimumclearancebetweensurface

unitsand bottomofunprotectedwoodor metal

top cabinet,and 15”minimumbe~~een

countertop and adjacentcabinetbottom. To eliminate the risk ofburns orfireby reaching

overheated surface units,cabinetstorage space abovethe surfaceunits shouldbe avoided.If cabinetstorage isto be provided,the risk canbe reduced byinstallingarange hood thatprojects horizon~llya min.of5“beyondthe bottomof the cabinets.

NOTLESSTHAN

WIDTHOFRANGE

I 1,

mMow HOUSEWSE OR OPEN

CIRCUITB~R BEFom BEGINNING

INmwmoN.

Illis appliancemustbe supplied with the proper

voltage and frequency,

incliviclual,properlywounded branch circuit, protectedbya circuit breaker ortime delayfuse,as notedon the rating~]late.

Wiltingmust conformtoNationalElectricCodes. Utie electric serviceprovideddoesnotmeet the

above specifications,itis recom~ended thata licensedelectricianinstaHan approvedoutlet.

andconnectedtoan

)

WALL

INSTALL OUTLETBOX

ON EITHER

SIDEOF

m. .,,.,.--...—-,

,.r-.--.”,—----.,-”,.

[

,-.!-..-,.

-- L-

‘d “

,L ‘v

OFRANGE

(co;tti~ttiedftextpage)

.-:-AS-L——-’”c,-

‘ ,~&_

1%“

MIN.

W~\L

(installineitilerrearcorner)

LOCATE

OUTLETBOX

/WITHIN EITHER

<_,HADED AREA

PREMREFM%OPEN!MG(~omt’d)

----

Flootingunder tiefinge

Your range, likemany Otierhousehold

items9 isheavy md cm Setie into SOR

floor Covefigs such as cushioned tinyl or ca~eting.

When movingthe range on this type

offlooring,use care, and followthese simpleand inexpensiveinstructions.

The range should be installedon a 1/4 inchthick

sheet ofplywood(or similarmaterial)as follows:

Whenthe floor coveting ends at the @ont ofthe

range, the area that the range willrest onshould

be builtup withplywoodto the same levelor higher than the floorcovering.This willallow the range to be movedfor cleaning or servicing.

STEP2

FREMREFOREiEcTRHuLCOMMECTION

Use onlya 3-conductor,or ifrequired a 4conductor range cord set as noted below.These cord sets are providedwith ring type terminals.

The electrical rating ofthe cord must be 125/250 voltsminimum, 40 amperes.

NO~: Only a 4-conductorcord is to be used when the applianceis installedin a mobilehome or where localcodes do not permit grounding through the neutral.

STEP3

1. Imcateconnector blocl<at the bottom rear of

range :~n(lremove rear \viringcover.

2. Directlybelowthe co~]nectorblock is ahole Jvitlla l{nocl<ol!tring for acco~nmo(latingconduit fittings+Bracl<ctsprovide(lare used to suppol-t the flexiblecor(l str:~inrelief, ~vhicllmust be :+(-~c~lrclyatt;~chedto the ~’ordsc~t.

8W!RESYSTEM

Power CordInstillation-Insert screws

through powercord terminalsso that the screws passthroughconnectorblockterminalsand engage nuts. Tighten screws securely.

Cable Dhect InsMa&on—Clmp bare wires

betweenthe connector blockterminalsand movablenutswith screws tightened securely.

1. copper Wi$-ing

Connectthe neutral or grounded wire ofthe supplycircuit to the neutral terminal ofthe connector block,located inthe center.The power leads must be connected to the outside

(brass colored) terminals.

NEUTRAL TERMINAL

.-d -, -> .,

,<:,,

[J ~~

GROUNDINGSTRAP (GROUNDINGTO RANGE)

-’Y,,

%..

...

)

~. Muminum Wiring

connect length ofcopperbuildingwireto

range terminal block. B. Splicecopperwires to aluminumwiringusing

specialconnectorsdesigned and U.L.approved

forjoiningcopperto aluminum,and followthe

connectormanufacturer’srecommended

procedure closely. NOIE: Wire used, locationandenclosure of

splices,etc., must conformto good wiring practice and localcodes.

WMING:

Frame grounded to neutral ofappliance through a link.Hused in a MOBILEHOMEor ifLOCALCODESdo not permitgrounding

.-;~l~-o-ugh~the neutral:

1) disconnect the linkfrom neutral,

2) use grounding terminal or lead to ground unit in accordance with localcodes, and

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

(Ifthe applianceis to be connected by

means of a cord set, use 4-conductorcord

for this purpose.) , ,,

;ONNECTOR

iLocK

~lTi-1GROUNDIP

GROUND LUG

waRMlN6

1. Mnge must be securedby ~TI-TIP bracket supptied.

~. Seeinstructionsto install (suppliedwith bracket).

3. Unlessproperlyinstalled,range couldbe tippedby steppingor sittingon door.Injury mightresult from spilledhot liquidsor from range itself.

TypicalinstallationofAnti”Tipbracket

Attachmentto Wa!l

STEP7

LEVELINGVHEWHGE

The range must be level.Levelingfeet are located

at each corner ofthe base ofthe range. Remove the storage drawer or kick panel (dependingon your model)and using channellocks, rotate the levefingfeet in and out as required to levelthe

range. (Forinstructions on howto remove and replace the storage drawer or the kick panel, see the CleaningUnder the Rangesection inCare and Cleaning.)On some models,there are plastic coverswhich may be removed for easy adjustment oust squeeze and pull).

One ofthe rear levelingfeet willengage the

mT1-?’IP bracket (allowfor some sideto side

adjustment). Nlow a minimum clearance of1/8”

between the range and the levelingfootthat isto

be installed into the ANTI-TIPbracket. Check the range for proper installationinto the

~TI-T113 bracket (after the range has been properly installed) by grasping the edges ofthe

REARburner holes and carefully attempting to

tiltthe range forwarcl.

—

PROBLEM

POSSIBLE CAUSE

OVEN \vILL

WORK

NOT

OVEN’LIGFIT DOES NOT’WORK

FOOD DOESNOT

BROIL PROPERLY

FOODDOES NOT

ROAST OR BAKE

PROPERLY

~Theplug on range is not completelyinsertedin tileelectricaloutlet. *The circuitbreakerin your househas been tripped, or a fuse has b~enblOwn. ~Oven controlsnotproperlyset.

oThe lightbulb is looseor defective. Tightenor replace. ~The switchoperating oven lightis broken. Cdl for service.

~TheOVEN SET knobnot setat BRO~.

“The OVEN TEMP knob not setat BROIL. 0The door not left ajar asrecommended.

~Improper shelf position being used. See the Broiling Guide. ~Food isbeing cooked onhot pan. eCookware is not suited for broiling. ~Aluminumfoil used on thebroil panrack has not been fitted properly and

slitas recommended.

eThe OVEN SE?’knobnot set at BAKE. 0The OVEN TEMP knob not set atproper temperature. eShelf positionis incorrect. See the Roasting or the Baking sections.

~Incorrectcookware orcookware of improper size is being used. eA foil tent was notused when needed to slowdown browning duling roasting.

0The OVEN TEMP knob needs adjustment. See Adjustingthe Oven

Thermostat section.

~=:

_’;

SIJRFACE UNITS

NOT FUNCT1ONING

PROPERLY

Thesurfaceunits are notpluggedinsolidly.

*Thedrippansarenotsetsecurelyinthecooktop.

QThe surfaceunitcontrolsarenotproperlyset.

(7--‘)

,’

,-~’ ,.

‘-1)..

.....

‘]

‘j

-- --3

WI&

.>.. —

tie purchaseofyour new GEappliance,receive tie assurancetiat tiyoueverIIeed

I 1

i~tiomation or assishnce from GE,wdllbe here, Allyoul~a~e tO ~0 is C~ll—~O1l-~ree!’

i%GE consumer service professional willprovide expert repair service, scheduled at a time that’s convenient for you. Many GE Consumer Service company-operated locations offer you service today or tomorrow, or at your convenience (7:00 a.m. to 7:00 p.m. weekdays, 9:00 a.m. to 2:00 p.m. Saturdays). Our factory-trained technician; know your appliance inside and-out–so most

repairs can be handled injust 1visit.

~~atever yourquestion about anyGEmajorappliance, GEAnswerCenter@ information serviceisavailabletohelp.

answered promptly and courteously. And you can call any time. GE Answer Center@ service isopen 24 hours a day,

Your call—and your question—will be

7days a week.

UporI request, GEwill provide Braiile controis for a variety of GE

appliances, and abrochure to

Consumers with impaired hearing or speech who have access to a

TDDor a conventional teletypewritermay

call800-TDD-GEAC(800-8334322) to request :~ssistin planning a barrier-free information or service. kitchen forpcrsf~nswithlimited n~<)llility.“~oobtain these ileIns,

fre(!Ofchai”ge,call

800.626$2000.

~. .....

—.

.’

YOURGERANGE

WARRANW

WHATISCOVERED

WHATisNOTCOVERED

Thiswarrantyisextendedto

Foroneyear from dateof original purchase,wewill provide, free of

charge, parts and sewice labor in

yourhometo repairor rep!aceany pad of the ran~e thatfailsbecause

of a manufacturingdefect.

theoriginalpurchaserand any succeedingownerfor

purchased

the48 mainlandstates,Hawaiiand Washington,D.C.InAlaskathe warrantyisthesameexceptthat it is LIMITEDbecauseyoumustpayto shipthe productto theservice shop orforthe servicetechnician’stravel coststoyourhome.

for ordinaryhomeusein

products

Allwarranty service will be

provided by our Factory ~ervice Centers

CustomerCare”servicersduring normalworkinghours.

Shouldyourapplianceneed service,duringwarrantyperiod or beyond,call800-GE-CARES

(800-432-2737).

oService trips to your home to o Replacement of house fuses or

teach you howto usethe product. resetting of circuit breakers.

Read your Use and Care material.

If you then have any questions about operatingthe product, please contact your dealer or our

Consumer Affairs office atthe address below,or call,toll free:

GE Answer Center@

800.626.2000 consumer information service

oimproper installation,

If you have an installation problem, contact your dealer or installer. You are responsiblefor

providing adequateelectrical, gas, exhaustingand other connecting facilities as described in the Installation instructions provided with the product.

eFailureof the product if it is used -

oDamageto productcaused by

WARRANTORIS NQT

RESPC)NSIBLEFOR

CONSEQUENTIALDAMAGES.

or byourauthorized

for other than its intended purpose or usedcommercially. ;

accident, fire, floods or acts of God.

Somestatesdonotallowtheexciusior~or Iimita!ionofinciden~alorconsequentialdamages,sotheabovelimitationorexclusion

maynotapplytoyou.Thiswarrantygivesyou specificlegalrights,andyoumayalsohaveother

knowwhatyourlegalrightsareinyourstate,consultyourlocalorstateconsumeratiairsofice or yourstate’sAttorneyGeneral.

rights which vary from state to state.

GE JBS02S, JBS03S, JBS03GS, JBS034S, JBS06GS Use and Care & Installation Guide

Specifications and Main Features

Frequently Asked Questions

User Manual