GE JBS16GP, JBS16P, JBS26P, JBS26GP User Manual

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Page 1

ElectricRange

Contents

..%.

Aluminum Foil Anti-Tip Device

Appliance Registration

carmingTips

Care and Cleaning Cloc~Timer

Consumer Services Energy-Saving Tips

Features Flooring under the Range

Installation Instructions Leveling

Model and Serial Numbers Oven

Baking Baking Guide

Broiling Broiling Guide

Continuous Cleaning Control Settings

18 Door Removal

3,6,25,27 Light; Bulb Replacement 13,20

2 9 Roasting Guide

20-23

12 Vent Duct

31 Problem Solver

5 Safety Instructions

6-7 Surfhce Cooking 8-11

5 Control Settings

25-27

5 2

13-20

14 15

18 19

Roasting 16

Thermostat Adjustment

3-4

Cookware Tips

Warmnty Back Cover

GEAnswer Center@

800.626.2000

10,11

Standard Clean models

JBS02P

JBS16P JBS03P JBS26GP JBS03GP

JBS26P JBS16GP

Continous Clean models JBC16GP JBC26P

GEAppliances

+?-8JW

Page 2

Help us help you...

Before using your oven, read

this book carefully.

Itis intended to help you

operate and maintain your new oven properly.

Keep it handy for answers to your questions.

If you don’t understand something

or need more help, write (include

your phone number):

Consumer Affairs GE Appliances Appliance Park Louisville, KY 40225

Write down the model

and serial numbers.

You’ll find them on a label on the front of the oven behind the oven door.

These numbers are also on the Consumer Product Ownership Registration Card that came with your oven. Before sending in

this card, please write these numbers here:

If you received a damaged oven...

Immediately contact the dealer

(or builder) that sold you the oven.

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

Check the Problem Solver in the back of this book. It lists causes of minor operating problems that you

can correct yourself.

If you need service...

To obtain service, see the Consumer Services page in the back of this book.

We’re proud of our service and

want you to be pleased. If for some

reason you are riot happy with the

service you receive, here are three steps to follow for further help.

FIRST. contact the peot)le who

serviced your appli;nce. Explain why you are not pleased. In most cases, this will solve the problem.

NEXT, if you are still not pleased,

write all the details—including

your phone number—to:

Manager, Consumer Relations GE Appliances Appliance Park Louisville, KY 40225

FINALLY, if your problem is still

not resolved, write:

Major Appliance Consumer

Action Panel 20 North Wacker Drive Chicago, IL 60606

Model Number

Serial Number

Use these numbers in any correspondence or service calls concemin~ Youroven.

,’

Page 3

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

K’

When using electrical appliances, basic safety precautions should be followed, including the following:

● Use this appliance only for its

intended use as described in this manual.

cBe sure your appliance is

properly installed and grounded by a qualified

technician in accordance with the provided installation instructions.

● Don’t attempt to repair

or replace any part of your range unless it is specifically recommended in this book. All

other servicing should be referred to a qualified technician.

● Before performing any

service, DISCONNECTTHE RANGE POWER SUPPLY

“ AT THE HOUSEHOLD

- DISTRIBUTIONPANEL

BY REMOVING THE FUSE OR SWITCHING OFF THE CIRCUIT BREAKER.

WARNING–AU

installing the Anti-Tip devicesupplied (see Installation Instructions). To check if the

device is installed and engaged properly, remove the drawer and inspect the rear leveling leg. Make sure it fits securely into the slot in the device.

..,4

rangescan tipand injurycould result To prevent accidental tippingofthe range,attach

it to the wall or floor by

If you pull the range out from the wall for any reason, make sure the rear leg is returned to its position in the device when you push the range back.

. Do not leave children alone- children should not be left alone or unattended in an area where an appliance is in use. They should never be allowed to sit or stand on any part of the

appliance. QDon’t allow anyone to climb,

stand or hang on the door, drawer or range top. They could damage the range and even tip it over,causing severe personal injury.

● CAUTION: ITEMS OF

INTEREST TO CHILDREN SHOULD NOT BE STORED IN CABINETSABOVE A RANGE OR ON THE BACKSPLASH OF A RANGE—CHILDREN

CLIMBING ON THE RANGE TO REACH ITEMS COULD BE SERIOUSLYINJURED.

. Never wear loose-fitting or hanging garments while using the appliance. Flammable

material could be ignited if brought in contact with hot heating elements and may cause severe bums.

. Use only dry pot holders— moist or damp pot holders on hot surfaces may result in bums from steam. Do not let pot holders touch hot heating elements. Do not use a towel or other bulky cloth.

● For your safety, never use

your appliance for warming or heating the room.

● Do not store flammable

materials in an oven or near the cooktop.

● Do not use oven for a storage

area. Items stored in the oven can ignite.

● DO NOT STORE OR USE

COMBUSTIBLEMATERIALS, GASOLINEOR OTHER FLAMMABLEVAPORSAND LIQUIDSIN THE VICINITY OF THIS OR ANY OTHER

APPLIANCE. QKeep hood and grease filters

clean to maintain good venting and to avoid grease fires.

cDo not let cooking grease

or other flammable materials accumulate in or near the range.

. Do not touch heating elements or interior surface of oven.

These surfaces may be hot enough to burn even though they are dark in color. During and after use. do not touch, or let clothing or other flammable materials contact surface units, areas nearby surface units or any interior area of the oven; allow sufficient time for cooling, first.

Potentially hot surfaces include the cooktop and areas facing the cooktop, oven vent opening and surfaces near the opening, and crevices around the oven door. Remember: The inside surface of the oven may be hot when the door is opened.

(continffed on ne<rtpage)

Page 4

~ORTANT SAFETY INSTRUCTIONS (continued)

● Do not use water on grease

fires. Never pick up a flaming pan. Smother flaming pan on

surface unit by covering pan completely with well-fitting lid, cookie sheet or flat tray. Flaming

grease outside a pan can be put

out by covering with baking soda

or, if available, a multi-purpose

dry chemical or foam type fire

extinguisher.

cWhen cooking pork, follow

the directions exactly and always

cook the meat to an internal

temperature of at least 170”F.

This assures that, in the remote

possibility that trichina may be

present in the meat, it will be

killed and the meat will be safe

to eat.

Oven

Standawayfrom rangewhen

openingovendoor.Hotairor

steamwhichescapescan cause

burnstohands,face and/oreyes.

● Don’theatunopenedfood

containersinthe oven.Pressure

couldbuildup and thecontainer

couldburs$ causingan injury.

cKeep oven vent duct

unobstructed.

. Keep oven free from grease

buildup.

● Place oven shelf in desired

position while oven is cool. If

shelves must be handled when hot, do not let pot holder contact heating units in the oven.

● Pulling out shelf to the shelf

stop is a convenience in lifting heavy foods. It is also a precaution against burns from touching hot surfaces of the door or oven walls.

● When using cooking or

roasting bags in oven, follow the manufacturer’s directions.

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

can catch fire.

Surface Cooking Units

Use proper pan size—This

appliance is equipped with one or

more surface units of different

size. Select cookware 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.

s Never leave surface units

unattended at high heat

settings. Boilover causes

smoking and greasy spillovers

that may catch on fire.

● Be sure drip pans and vent

ducts are not covered and are

in place. Their absence during

cooking could damage range parts and wiring.

● Don’t use aluminum foil to

line drip pans or anywhere in

the oven except as described in

this book. Misuse could result in

a shock, fire hazard or damage to

the range.

● Only certain types of glass,

glass/ceramic, earthenware or

other glazed containers are

suitable for range-top service;

others may break because of the

sudden change in temperature.

(See section on “Surface

Cooking” for suggestions.)

● To rninirnize the possibility of

burns, ignition of flammable

materials, and spillage, the

handle of a container should be

turned toward the center of the

range without extending over

nearby surface units.

QAlways turn surface unit to ‘“OFF before removing cookware.

● Keep an eye on foods being

fried at HI or MED HI heats.

● Toavoid the possibility of a

burn or electric shock,always

be certain that the controls for all surface units are at OFF position and all coils are cool

before attempting to lift or

remove the unit.

. Don’t immerse or soak

removable surface units. Don’t put them in a dishwasher.

● When flaming foods are

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

. Foods for frying should be as dry as possible. Frost on frozen

foods or moisture on fresh foods can cause hot fat to bubble up ‘:W

and over sides of pan.

● Use little fat for effective

shallow or deep-fat frying.

Filling the pan too full of fat can cause spillovers when food

is added.

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

together before heating, or as fats

melt slowly.

● Always heat fat slowly, and

watch as it heats.

cUse deep fat thermometer

whenever possible to prevent

overheating fat beyond the

smoking point.

SAW THESE

INSTRUCTIONS

$ *

Page 5

Installing Your

Energy-Saving Tips

~ 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, use care, and it is recommended that these simple and inexpensive instructions be followed.

The range should be installed on a l/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. For complete information, see the Installation Instructions in the back of this book.

Leveling the Range

(on models so equipped)

Leveling screws are located on each corner of the base of the range. Remove the bottom drawer (on models so equipped) and you can level the range on an uneven floor with the use of a nutdriver.

removedrawer,pulldrawer

outall the way,tilt

and take it out. To replace drawer, insert glides at back of

drawer beyond stop on range glides.

Lift drawer if necessary to insert easily. Let front of drawer down, then push in to close.

One of the rear leveling screws

will engage the Anti-Tip device (allow for some side to side adjustment). Allow a minimum clearance of 1/8 inch between the range and the leveling screw that

‘~ is to be installed into the Anti-Tip

~ devi~ea

up the front

—

Surface Cooking

● Use cookware of medium weight

aluminum, with tight-fitting covers, and flat bottoms which completely cover the heated portion of the surface unit.

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

● Watch foods when bringing them

quickly to cooking temperatures at high heat. When food reaches cooking temperature, reduce heat immediately to lowest setting that will keep it cooking.

● Use residual heat with surface

cooking whenever possible. For example, when cooking eggs in the shell, bring water and eggs to boil, then turn to OFF position and cover with lid to complete the cooking.

Oven Cooking

. Preheat oven only when necessary, Most foods will cook satisfactorily without preheating. If you find preheating is necessary, watch the indicator light, and put food in oven promptly after the light goes out.

. Always turn oven off before removing food.

● During baking, avoid frequent

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

. Cook complete oven meals instead of just one food item. Potatoes, other vegetables, and some desserts will cook together with a main-dish casserole, meat loaf, chicken or roast. Choose foods that cook at the same temperature and in approximately the same time.

cUse residual heat in the oven whenever possible to finish

cooking casseroles, oven meals, etc. Also add rolls or precooked desserts to warm oven, using residual heat to warm them,

Page 6

Features of Your Range

JBS26P JBS26GP JBC26P

Broiler Pan

(not included on all modek)

I B~

I&ll\ -f

(Note: not all doors have windows)

JBS02P JBS03P JBS03GP

JBS16P JBS16GP

JBC16GP

Page 7

...

4!9

Feature Index

(not all models will have all features)

See

page

1 Model and Serial Numbers

2 Surface Unit Controls

3 “ON” Indicator Light/Lights for Surface Units 4 Oven Set Control 5 Oven Temp Control 13 6 Oven Cycling Light 7 Automatic Oven Timer, Clock and Minute Timer

(on models so equipped) 12

8 Surface Units, Trim Rings/Drip Pans 9 Anti-Tip Device

(See Installation Instructions)

10 Oven Vent Duct 20

(Located under right rear surface unit.)

11 Oven Interior Light

(Comes on automatically when door is opened.) (on models so equipped)

12 Oven Light Switch (on models with oven window)

3,25,27

2 8

-a,

‘%J

13 Broil Unit 18

13 18

20,22

14 Bake Unit

(May be lifted gently for wiping oven floor.)

15 Oven Shelf (number may vary)

16 Oven Shelf Supports

17 Broiler Pan and Rack (on models so equipped) 18 Storage Drawer (on models so equipped)

Page 8

Surface Cooking

See Surface Cooking Guide.

Surface Cooking with Infinite Heat Controls

At both OFF and HIGH positions, there is a slight niche so control “clicks” at those positions; “click” on HIGH marks the highest setting; the lowest setting is between the words MEDIUM LO and LO. In a quiet kitchen, you may hear slight “clicking” sounds during cooking,

indicating heat settings selected are

being maintained.

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

How to Set the Controls

Step 1: Grasp control knob and

push in. (Knob appearance varies.)

Step 2: Turn either clockwise or

counterclockwise to desired heat setting.

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

Be sure you turn control to OFF

when you finish cooking. An indicator light will glow when ANY heat on any surface unit is on.

Cooking Guide for

Using Heat Settings

HI—Quick start for cooking; brings water to a boil.

MEDIUM HI—(Setting halfway

between HI and MED) Fast fry, pan broil; maintains a fast boil on large amounts of food.

MED—Saute and brown; maintains a slow boil on large amounts of food.

MEDIUM LO—(Setting halfway

between MED and LO) Cook after

starting at HI; cooks with little water in covered pan.

,4%,

‘,-

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

NOTE:

1. At HI, MEDIUM HI settings,

never leave food unattended. Boilovers cause smoking; greasy spillovers may catch fire.

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

Page 9

Questions & Answers

$-”

Q. May I can foods and

J“\

“r

preserves on my surface unit?

A. Yes, but only use cookware

designed for canning purposes. Check the manufacturer’s instructions and recipes for preserving foods. Be sure canner is flat-bottomed and fits over the center of your Calrod@unit. Since canning generates large amounts of steam, be careful to avoid bums from steam or heat. Canning should only be done on surface

units.

Q. Can I cover my drip pans with foil?

A. No. Clean as recommended in

Cleaning Guide.

Q. Can I use special cooking equipment, like an oriental wok, on any surface unit?

A. Cookware without flat surfaces

is not recommended. The life of. your surface unit can be shortened and the range top can be damaged from the high heat needed for this type of cooking. ,

Q. Why am I not getting the heat I need from my units even though I have the knobs on the right setting?

A. After turning surface unit off

and making sure it is cool, check to make sure that your plug-in units are securely fastened into the surface connection.

Q. Why does my cookware tilt when I place it on the surface unit?

A. Because the surface unit is not

flat. Make sure that the “feet” on your Calrod@units are sitting tightly in the range top indentation and the reflector ring is flat on the range surface.

Q. Why is the porcelain finish on

my cookware coming otT?

A. If you set your Calrod@unit

higher than required for the cookware material, and leave it,

the finish may smoke, crack, pop, or bum depending on the pot or pan. Also, a too high heat for long periods and cooking small amounts of dry food may damage the finish.

~d+,

Home Canning Tips

b“

Canning should be done on surface units only.

Pots that extend beyond one inch

of cooking element’s trim ring are not recommended for most surface cooking. However, when canning with water-bath or pressure canner, larger-diameter pots may be used. This is because boiling water temperatures (even under pressure) are not harmful to cooktop surfaces surrounding the surface units.

HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR OTHER LARGE DIAMETER POTS FOR FRYING OR BOILING

Observe Following Points in Canning

1. Be sure the canner fits over the

center of the surface unit. If your range or its location does not allow the canner to be centered on the surface unit, use smaller-diameter pots for good canning results.

2. Flat-bottomed canners must be used. Do not use canners with flanged or rippled bottoms (often found in enamelware) because they don’t make enough contact with the surface unit and take too long to boil water.

FOODS OTHER THAN WATER. Most syrup or sauce mixtures—

and all types of frying— cook at temperatures much higher than

RIGHT WRONG

boiling water. Such temperatures

could eventually harm cooktop surfaces surrounding surface units.

ym.

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 range is being operated on low power (voltage), canning may take longer than expected, even though directions

have been carefully followed. The

process time will be shortened by

(1) using a pressure canner, and

(2) starting with HOT tap water for

fastest heating of large quantities

of water.

‘G

Page 10

Surface Cooking Guide

Cookware Tips

2. To conserve the most cooking 3. Deep Fat Frying. Do not ovetilll ,@i

energy, pans should be flat on the kettle with fat that may spill over

1. Use medium-or heavy-weight

cookware. Aluminum cookware conducts heat faster than other metals. Cast iron and coated cast iron cookware is slow to absorb heat, but generally cooks evenly at low or medium heat settings.

Steel pans may cook unevenly if

not combined with other metals.

Directions and Setting to Start

Food Cereal

Cornmeal, grits, oatmeal

Cocoa Uncovered

Coffee

Eggs

Cooked in shell

Fried sunny-side up

Fried over easy HI. Melt butter.

Poached

Scrambled or omelets

Fruits

Meats

Braised: Pot roasts of beef, lamb or veal; pork steaks and chops

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

Cookware

Covered Saucepan

Saucepan

Percolator HI. At first perk, switch

Covered

Saucepan

Covered

Skillet

Uncovered Skillet

Covered Saucepan

Uncovered Skillet

Covered

Saucepan

Covered Skillet

Uncovered Skillet

Cookinp

HI, In covered pan bring water to boil before adding cereal.

HI. Stir together water or milk and cocoa ingredients. Bring just to a boil.

heat to LO.

HI. Cover eggs with cool water. Cover pan, cook until steaming.

MED HI. Melt butter, add eggs and cover skillet.

bottom, have straight sides and when adding food. Frosty foods tight fitting lids. Match the size of the saucepan to the size of the

surface unit. A pan that extends keep range and hood clean from more than an inch beyond the edge accumulated grease. of the trim ring traps heat which

causes discoloration ranging from

blue to dark gray on chrome trim

rings.

HI. In covered pan bring water to a boil.

HI. Heat butter until light golden in color.

HI. In covered pan bring fruit and water to a boil.

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

HI. Preheat skillet, then grease lightly.

bubble vigorously. Watch foods

frying at high temperatures and

Directions and Setting to Complete Cooking

LO or MEDIUM LO, then add cereal. Finish timing according to package directions.

MED, to cook 1or 2 minutes to completely blend ingredients.

LO to maintain gentle but steady perk.

LO. Cook only 3 to 4 minutes for soft cooked; 15 minutes for hard cooked.

Continue cooking at MED HI until whites are just set, about 3 to 5 more minutes.

LO, then add eggs. When bottoms of eggs have just set, carefully turn over to cook other side.

LO. Carefully add eggs. Cook uncovered about 5 minutes at

MED HI. MED. Add egg mixture. Cook,

stirring to desired doneness.

LO. Stir occasionally and check for sticking.

LO. Simmer until fork tender.

MED HI or MED. Brown and cook to desired doneness, turning over as needed.

Comments

Cereals bubble and expand as they cook; use large enough saucepan to prevent boilover.

Milk boils over mpidly. Watch as boiling point approaches.

Percolate 8 to 10 minutes for

8 cups, less for fewer cups.

If you do not cover skillet, baste eggs with fat to cook ~ tops evenly.

Remove cooked eggs with slotted spoon or pancake turner.

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

Fresh fruit: Use 1/4 to 1/2 cup water per pound of fruit.

Dried fruit: Use water as package directs. Time depends on whether fruit has been presoaked. If not, allow more time for cooking.

Meat can be seasoned and floured before it is browned,

if desired. Liquid variations

for flavor could be wine, fruit

or tomato juice or meat broth. Timing: Steaks 1 to 2 inches:

1to 2 hours. Beef stew: 2 to 3

hours. Pot roast: 2X to 4 hours, Pan frying is best for thin

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

(<,}

Page 11

RIGHT

WRONG

Directions and Setting

Food Meats

Fried Chicken Covered

Pan-fried bacon HI. In cold skillet, arrange

Sauteed: Less tender thin steaks (chuck, round, etc.); liver; thick or whole fish

Simmered or stewed meat: chicken; corned beefl smoked pork; stewing beet tongue; etc.

Melting chocolate, butter. marshmallows

Pancakes or French toast

Pasta

Noodles or spaghetti

Pressure Cooking

Puddings, Sauces, Candies, Frostings

Vegetables

Fresh

Frozen

Sauteed: Onions; green peppers; mushrooms; celery; etc

Rice and grits

Cookware

Skillet

Uncovered Skillet

Covered

Skillet

Covered

Dutch Oven, Kettle or Large Saucepan

Small Uncovered Saucepan. Use small surface unit

Skillet or

Griddle longer time. Turn over

Covered

Large Kettle

or Pot

Pressure Cooker or Canner

Uncovered

Saucepan

Covered

Saucepan

Covered

Saucepan

Uncovered

Skillet

Covered HI. Bring salted water to a boil.

Saucepan cook according to time.

to Start Cooking

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

bacon slices. Cook just until starting to sizzle,

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

HI. Cover meat with water and cover pan or kettle.

Cook until steaming.

MEDIUM LO.

15 minutes to melt through. Stir

to smooth.

MED HI. Heat skillet 8 to

10 minutes. Grease lightly.

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

does not stop.

HI. Heat until first jiggle is hear MED H[ for foods cooking

HI. Bring just to boil.

HI. Measure l/2 to 1inch water in saucepan. Add salt and prepared vegetable. In covered saucepan bring to boil.

HI. Measure water and salt as above. Add frozen block of vegetable. In covered saucepan bring to boil. HI. In skillet, melt fat.

Allow 10 to

Directions and Setting to Complete Cooking

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

MED HI. Cook, turning over as needed.

LO. Cover and cook until tender.

LO. Cook until fork tender. (Water should boil slowly.) For very large loads, medium heat may be needed.

Cook 2 to 3 minutes per side.

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

10 minutes or less. MED for

foods over 10 minutes. LO. To finish cooking.

MED. Cook 1 pound 10 to 30 or more minutes, depending on tenderness of vegetable.

LO. Cook according to time on package.

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

MEDIUM LO. Cover and

Comments

For crisp, dry chicken, cover only after switching to LO for 10 minutes. Uncover and cook, turning occasionally for 10 to 20 minutes.

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

Meat may be breaded or marinated in sauce before frying.

Add salt or other seasoning before cooking if meat has not been smoked or otherwise cured.

When melting marshmallows, add milk or water.

Thick batter takes slightly

pancakes when bubbles rise to surfiice.

Use large enough kettle to prevent boilover. Pasta doubles in size when cooked.

Cooker should jiggle 2 to 3 times per minute.

Stir frequently to prevent

sticking.

Uncovered pan requires more

water and longer time.

Break up or stir as needed

while cooking.

Turn over or stir vegetable as

necessary for even browning.

Tride in volume after cookin~.

llrne at MEDIUM LO. Rice:-l

cup rice and 2 cups water—25

minutes. Grits: 1cup grits and

4 cups water40 minutes.

Page 12

Automatic Timer and Clock

The automatic timer and clock on your range are helpful devices that

serve several purposes. The knob locations on some range models may vary and will look like one of the two sets of timers below.

Clock style on models so equipped.

To Set Clock

TO SET THE CLOCK, push the

center knob

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

in and turn the clock

To Set Minute Timer

The Minute Timer has been combined with the range clock. Use it to time all your precise cooking operations. You’11 recognize the Minute Timer as the pointer which is different in color

and shape than the clock hands. TO SET THE MINUTE TIMER,

turn the center knob, without

pushing in, until pointer reaches

number of minutes you wish to time. (Minutes are marked, up to 60, in the center ring on the clock.) At the end of the set time, a buzzer

sounds to tell you time is up. Turn

knob, without pushing in, until

pointer reaches OFF and buzzer stops.

Time Bake Uses Automatic Timer

Using Automatic Timer, you can TIME BAKE with the oven

starting immediately and turning off at the Stop Time set or set both DELAY START and STOP TIME dials to automatically start and stop oven at a later time of day. It takes the worry out of not being home to start or stop the oven.

Setting the dials for TIME BAKE

is explained in detail in the Baking

section of this book.

Clock and Minute Timer on models so equipped.

These models have a time of day

clock and minute timer but do not

have DELAY START and STOP

TIME dials needed for TIME

BAKE function.

Questions and Answers ~.

Q. How can I use my Minute W Timer to make my surface cooking easier?

A. YourMinute Timer will help

time total cooking which includes time to boil food and change temperatures. Do not judge

cooking time by visible steam only. Food will cook in covered containers even though you can’t see any steam.

Q. Must the clock be set on

correct time of day when I wish to use the Automatic Timer for baking?

A. Yes, if you wish to set the

DELAY START or STOP TIME dials to turn on and off at set times

during timed functions, Q. Can I use the Minute Timer

during oven cooking? A. The Minute Timer can be used

during any cooking function. The Automatic Timers (DELAY START and STOP TIME dials) are used with TIME BAKE function only.

Q. Can I change the clock while

I’m Time Cooking in the oven? A. No. The clock cannot be

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

changing time.

‘&,>

Page 13

Using Your Oven

Before Using YourOven

1. Look at the controls. Be sure you

understandhow to set them properly. Read over the directions for the Automatic Oven Timer so you understand its use with the controls.

2. Check oven interior. Look at the shelves. Take a practicerun at removingand~placing themproperly, to give sure,sturdy support.

3. Read over information and tips that follow.

4. Keep this book handy so you can refer to it, especially during the first weeks of getting acquainted with your oven.

Oven Controls

The controls for the oven(s) are marked OVEN SET and OVEN TEMP. OVEN SET has settings for BAKE, TIME BAKE (on models so equipped), BROIL and OFF. When you turn the knob to the desired

setting, the proper heating units are

then activated for that operation.

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

The Oven Cycling Light glows

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

PREHEA~G the oven,even to hightemperaturesettings,is speedy,

rarelymorethan about 10minutes. Preheattheovenonly whennecessary. Mostfoods willcook satisfactorily withoutpreheating.Ifyou find preheatingis necessary,keepan eye on the indicator light and put food in the oven promptly after light goes out.

Oven Interior Shelves

The shelves are designed with stop-locks, so that when placed correctly on the shelf supports, they (a) will stbp before coming completely from the oven, and (b) will not tilt when removing food from or placing food on them.

TO REMOVE THE SHELVES

from the oven pull the shelf toward you, tilt front ~nd upward and pull the shelf out.

TO REPLACE, place the shelf on

shelf support with stop-locks (curved extension of shelf) facing up and toward the rear of the oven. Tilt up front and push shelf toward the back of the oven until it goes past “stop” on the oven wall. Then lower the front of the shelf and push it all the way back.

—r————nII

1111

The oven has four shelf supports marked A (bottom), B, C and D

(top). Shelf positions for cooking

food are suggested on Baking,

Roasting and Broiling pages.

Oven Light

(on models so equipped) The light comes on automatically

when the door is opened. On models with oven window, use

switch to turn light on and off when door is closed. The switch is located on the front of the door on some models. On other models, you’ll find it on the control panel.

Page 14

Baking

When cooking a food for the first

time in your new oven, use time given on recipes as a guide. Oven thermostats, over a period of years, may “drift” from the factory setting and a difference in timing between an old and a new oven of 5 to 10 minutes is not unusual. You may be inclined to think that the

new oven is not performing correctly. However, your new oven has been set correctly at the factory and is more apt to be accurate than the oven it replaced.

How to Set YourRange for Baking

Step 1: Place food in oven, being

certain to leave about 1 inch of

space between pans and walls of oven for good circulation of heat. Close oven door. During baking,

avoid frequent door openings to

prevent undesirable results.

How to Set Immediate

Start and Automatic Stop

NOTE: Before beginning, make

sure the hands of the range clock show the correct time of day.

Immediate Start is simply setting oven to start baking now and turn off at a later time automatically. Remember, foods continue cooking after controls are off.

Step 1: To set Stop Time, push in

knob on STOP TIME dial and turn pointer to time you want oven to turn off, for example 6:00. The DELAY START dial should be at the same position as the time of day on clock.

Step 1: To set start time, push in

knob on DELAY START dial and turn pointer to time you want oven to turn on, for example 3:30.

Step 2: To set Stop Time, push in

knob on STOP TIME dial and turn pointer to time you want oven to turn off, for example 6:00. This means your recipe called for two and one-half hours of baking time.

NOTE: Time on STOP TIME dial must be later than time shown on range clock and DELAY START dial.

Step 2: Turn OVEN SET knob to

BAKE and OVEN TEMP knob to

temperature on recipe or on

Baking Guide.

Step 3: Check food for doneness

at minimum time on recipe. Cook longer if necessary. Switch off heat and remove foods.

How to Time Bake

(on models with this feature)

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

Step 2: Turn OVEN SET knob to

TIME BAKE. Turn OVEN TEMP knob to oven temperature, for example 250”F. The oven will start

immediately and will stop at the

time you have set.

How to Set Delay Start and Stop

Delay Start and Stop is setting the oven timer to turn the oven on and off automatically at a later time than the present time of day.

Step 3: Turn OVEN SET knob to

TIME BAKE. Turn OVEN TEMP knob to 250”F. or recommended temperature.

Place food in oven, close the door and automatically the oven will be turned on and off at the times you have set. Turn OVEN SET to OFF and remove food from oven.

OVEN INDICATOR LIGHT(s) at TIME BAKE setting may work differently than they do at BAKE setting. Carefully recheck the steps given above. If all operations are done as explained, oven will operate as it should.

Page 15

Baking Guide

1. Aluminum pans conduct heat

quickly. For most conventional baking, light, shiny finishes

generally give best results because they help prevent overbrowning. For best browning results, we recommend dull bottom surfaces for cake pans and pie plates.

Food Bread

Biscuits (X in. thick)

Coffee cake

Corn bread or muffins

Gingerbread Muffins

Popovers Quick loaf bread Yeast bread (2 loaves)

Plain rolls Sweet roils

Cakes

(without shortening)

Angel food

Jelly roil

Sponge

Cakes

Bundt cakes

Cupcakes

Fruitcakes

Layer

Layer, chocolate

Loaf

Brownies Drop

Refrigerator Rolled o: sliced

Fruits, Other Desserts

Baked apples Custard

Puddings, Rice and Custard

Pies

Frozen

Meringue

One crust Two crusts

Pastry shell

Miscellaneous

Baked potatoes Scalloped dishes Souffles

Cookware

Shiny Cookie Sheet Shiny Metal Pan with

satin-finish bottom Cast Iron or Glass Pan Shiny Metal Pan with satin-finish bottom Shiny Metal Muffin Pans

Deep Glass or Cast Iron Cups Metal or Glass Loaf Pans Metal or Glass Loaf Pans

Shiny Oblong or Muffin Pans Shiny Oblong or Muffin Pans

Aluminum Tube Pan Metal Jelly Roll Pan Metal or Ceramic Pan

Metal or Ceramic Pan Shiny Metal Muffin Pans Metal or Glass Loaf or Tube Pan

Shiny Metal Pan with satin-finish bottom Shiny Metal Pan with satin-finish bottom Metal or Glass Loaf Pans

Metal or Glass Pans Cookie Sheet

Cookie Sheet Cookie Sheet

Glass or Metal Pans

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

Foil Pan on Cookie Sheet Spread to crust edges

Glass or Satin-finish Metal Pan Glass or Satin-finish Metal Pan Glass or Satin-finish Metal Pan

Set on Oven Shelf Glass or Metal Pan Glass

2. Dark or non-shiny finishes and glass cookware generally absorb heat, which may result in dry, crisp crusts. Reduce oven heat 25°F. if lighter crusts tie desired. Rapid

3. Preheating the oven is not always necessary, especially for foods which cook longer than 30 to 40 minutes. For foods with short

cooking times, preheating gives browning of some foods can be best appearance and crispness. achieved bv preheating cast-iron cookware.

4. Open the oven door to check

food as little as possible to prevent

uneven heating and to save energy.

SheIf

Position

B, C

B, A

B B

A, B

ABB

A, B B, A

A B A

A, B

B B

B, C B, C

A, B, C

B, A

A, B

A, B, C A, B, C

Oven

Temperature

400°-4750

350°-4000

400°-4500

350°

400°-4250

375° 350°-3750 375°-4250

375°-4250 350°-3750

325°-3750 375°-4000 325°-3500

325°-3500 350°-3750 275°-3000

350°-3750

350°

325°-3500

350°-4000

400°-4250

375°-4000

350°-4000 300°-3500

325°

400°-4250

3~50-350°

400°-4250 400°-4250

450°

325°-4000 325°-3750

300°-3500

Time,

Minutes

15-20 20-30

20-40 45-55

20-30

45-60 45-60 45-60

I 0-25 20-30

30-55

1O-I5

45-60

45-65

~o-~5

2-4 hrs.

20-35

25-30

40-60

25-35

10-20

6-12 7-]~

30-60 30-60

50-90

45-70

15-25

40-60 40-60

12-15

60-90 30-60 30-75

Comments

Canned. refrigerated biscuits take 2 to 4 minutes less time.

Preheat cast-iron pan for crisp crust.

Decrease about 5 minutes for muffin mix, or bake at 450”F. for 25 minutes, then at 350”F. for 10 to 15 minutes.

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

Two-piece pan is convenient.

Line pan with waxed paper.

Paper liners produce moister crusts. Use 300°F. and Shell B for small or individual cakes.

Bar cookies from mix use same time. Use Shelf C and increase temp. 25°F. to 50”F. for more browning.

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

Large pies use 400”F. and more time. To quickly brown meringue. use 400°F. for 8 to 10 minutes. Custard fillings require lower

temperature and longer time.

Increase time for larger amount or size.

Page 16

Roasting

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. When

roasting, it is not necessary to

sear, baste, cover or add water to your meat.

Roasting is really a baking procedure used for meats. Therefore, oven controls are set to BAKE or TIME BAKE. (You may hear a slight clicking sound, indicating the oven is working properly.) Roasting is easy; just follow these steps:

Step 1: Check weight of meat, and

place, fat-side-up, on roasting rack in a shallow pan. (Broiler pan with rack is a good pan for this.) Line broiler pan with aluminum foil when using pan for marinating, cooking with fruits, cooking heavily cured meats, or for basting food during cooking. Avoid

spilling these materials on oven

liner or door.

Step 2: Position in oven on shelf

in A or B position. No preheating is necessary.

Step 4: Most meats continue to

cook slightly while standing, after being removed from the oven.

Standing time recommended for roasts is 10to 20 minutes. This allows roasts to firm up and makes them easier to carve. Internal temperature will rise about 5° to

10”F.;to compensate for temperature rise, if desired, remove roast from oven sooner (at 5° to 10“F.less than temperature in the guide).

NOTE: Youmay wish to use TIME BAKE, as described in the Baking

section of this book, to turn oven

on and off automatically.

Remember that food will continue to cook in the hot oven and therefore should be removed when the desired internal temperature has been reached.

Frozen Roasts

Frozen roasts of beef, pork, lamb,

etc., can be started without thawing, but allow 10 to 25 minutes per pound additional time (10 minutes per pound for roasts under 5 pounds, more time for larger roasts).

● Thaw most frozen poultry before

roasting to ensure even doneness. Some commercial frozen poultry can be cooked successfully without thawing. Follow directions given on package label.

Questions and Answers

Q. Is it necessmy to check for “ doneness with a meat thermometer?

A. Checking the finished internal

temperature at the completion of cooking time is recommended. Temperatures are shown in Roasting Guide on opposite page. For roasts over 8 lbs., cooked at 300”F. with reduced time, check with thermometer at half-hour intervals after half the time has passed.

Q. Why is my roast crumbling

when I try to carve it? A. Roasts are easier to slice if

allowed to cool 10 to 20 minutes after removing from oven. Be sure to cut across the grain of the meat.

Q. Do I need to preheat my oven each time I cook a roast or poultry?

A. It is rarely necessary to preheat

your oven, only for very small roasts, which cook a short length of time.

Q. When buying a roast, are there any special tips that would help me cook it more evenly?

A. Yes. Buy a roast as even in

thickness as possible, or buy rolled roasts.

Q. Can I seal the sides of my foil

“tent” when roasting a turkey?

A. Sealing the foil will steam the

meat. Leaving it unsealed allows the air to circulate and brown the meat.

,{ 3

Step 3: Turn OVEN SET to BAKE

and OVEN TEMP to 325”F. Small poultry may be cooked at 375”F. for best browning.

Page 17

Roasting Guide

1. Position oven shelf at B for

small-size roasts (3 to 7 Ibs.) and at A for larger roasts.

2. Place meat fat-side up, or

poultry breast-side up, on broiler pan or other shallow pan with trivet. Do not cover. Do not stuff poultry until just before roasting. Use meat thermometer for more accurate doneness. (Do not place thermometer in stuffkg.)

TvDe

Meat

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

Lamb leg or bone-in shoulder*

Veal shoulder, leg or loin* Pork loin, rib or shoulder* Ham, precooked

3. Remove fat and drippings as

necessary. Baste as desired.

4. Standing time recommended

for roasts is 10 to 20 minutes.This

allowsroaststo firmup and makes

them easier to carve. Internal temperature will rise about 5°to

10°F.; to compensatefortemperature increase, if desired, remove the roast from oven sooner (at 5° to 10”F. less than temperature in this guide).

Oven

Temperature

325”

325°

325° 325° 325°

Doneness

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

5. Frozen roasts can be conventionally roasted by adding

10 to 25 minutes per pound more

time than givenin guidefor

refrigerated roasts. (10 minutes per pound for roasts under 5 pounds.) Defrost poultry before roasting.

Approximate Roasting Time in Minutes oer Pound

3 to 5 Ibs. 24-30 18-72 30-35 35-45 21-25 20-23 25-30 24-28 30-35 35-45 35-45

10 minutes per pound (any weight)

6 to 8 Ibs.

22-25 28-33

28-33 30-40 30-40

Internal

Temperature ‘F.

130°-140°

150°-160° 170°-185°

130°-140°

150°-160° 170°-185° 170°-180° 170°-180° 125°-130°

Ham, raw

*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.

Poultry

Chicken or Duck Chicken pieces

Turkev

325°

325° 350°

325°

Well Done:

Well Done: Well Done:

Well Done:

Under 10 Ibs. 20-30 17-20

3 to 5 lbs. 35-40 30-35

35-40 10 to 15 Ibs. Over 15 Ibs.

20-25

10 to 15 Ibs.

Over 5 Ibs.

15-20

170°

185°-190° I85°-190°

In thigh:

I85°-190°

Page 18

Broiling

Broiling is cooking food by intense radiant heat from the upper unit in the oven. Most fish and tender cuts of meat can be broiled. Follow these steps to keep spattering and smoking to a minimum.

Step 1: If meat has fat or gristle

near edge, cut vertical slashes through both about 2“ apart. If desired, fat may be trimmed, leaving layer about 1/8” thick.

Step 2: Place meat on broiler rack in

broiler pan. .Alwaysuse rack so fat drips into broiler pan; otherwise juices may become hot enough to catch fire.

Step 3: Position shelf on

recommended shelf position as

suggested in Broiling Guide. Most

broiling is done on C position, but

if your range is connected to 208 Volts, you may wish to use a higher position.

Step 4: Leave door ajar a few

inches (except when broiling chicken). The door stays open by itself, yet the proper temperature is maintained in the oven.

Step 5: Turn both OVEN SET and

OVEN TEMP knob to BROIL. Preheating units is not necessary. (See notes in Broiling Guide.)

Step 6: Turn food only once

during broiling. Time foods for first side per Broiling Guide.

Turn food, then use times given for second side as a guide to preferred doneness. (Where two thicknesses and times are given together, use first times given for thinnest food.)

Step 7: When finished broiling,

turn OVEN SET knob to OFF. Serve food immediately, leaving the broiler pan and rack outside oven to cool during meal for easiest cleaning.

Use of Aluminum Foil

You can use aluminum foil to line your broiler pan and broiler rack. However, you must mold the foil tightly to the rack and cut slits in itjust like the rack.

Without the slits, the foil will prevent fat and meat juices from draining to the broiler pan. The

juices could become hot enough to

catch on fire. If you do not cut the slits, you are frying, not broiling.

Questions & Answers ~

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

A. Chicken is the only food

recommended for closed-door broiling. This is because chicken is relatively thicker than other foods you broil. Closing the door holds more heat in the oven which allows chicken to cook evenly throughout.

Q. When broiling, is it necessary

to always use a rack in the pan? A. Yes.

the meat over the pan. As the meat

cooks,

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

Q. Should I salt the meat before

broiling? A. No. Salt draws out the juices

and allows them to evaporate. Always salt after cooking. Turn meat with tongs; piercing meat with a fork allows juices to escape. When broiling poultry or fish, brush each side often with butter.

Q. Why are my meats not turning

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

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

Q. Do I need to grease my

broiler rack to prevent meat from sticking?

A. No. The broiler rack is designed

to reflect broiler heat, thus keeping the surface cool enough to prevent meat from sticking to the surface. However, spraying the broiler rack lightly with a vegetable cooking spray before cooking will make cleanup easier.

Using the rack suspends

the juices fall into the pan,

Page 19

Broiling Guide

1. Always use the broiler pan and

rack that comes with your oven. It

4!)

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

2. Oven door should be ajar for all foods except chicken; there is a

special position on door which holds door open correctly.

3. For steaks and chops, slash fat

evenly around outside edgesof meat. To slash, cut crosswise through outer fat surface just to the edge of

Food Comments Bacon

Ground Beef

Well Done

Beef Steaks

Rare Medium Well Done Rare Medium Well Done

Chicken

Bakery Products

Bread (Toast) or Toaster Pastries English Mufllns

Lobster tails (6 to 8 oz. each)

Fish

Ham slices

(precooked)

Pork chops

Well Done

Lamb chops

Medium Well Done

Medium

Well Done Wieners and

similar precooked

sausages. bratwurst

4%:,

the meat. Use tongs to turn meat over to prevent piercing meat and losing juices.

4. If desired, marinate meats or

chicken before broiling, or brush

with barbecue sauce last 5 to 10

minutes of broiling only.

5. When arranging food on pan,

do not let fatty edges hang over

sides. Fat that drips could soil the

oven.

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

Quantity and/or Thickness

Xlb. (about 8 thin slices)

1 lb. (4 patties)

Xto X in. thick

1 in. thick

(1 to IX lbs.)

1)4 in. thick

(2 to 2X Ibs.)

1whole (2 to 2X Ibs.), split lengthwise

2 to 4 slices

1pkg. (2) 2 (split)

2-4 B

l-lb. fillets X to Z in. thick

1in. thick

2(X in.) 2 (1 in. thick), about 1 lb.

2(1 in. thick) about 10 to 12 oz.

2(1 X in. thick), about 1 lb.

l-lb. pkg. (10)

Shelf

Position

First Side

Time, Minutes

c 3%

c c c c c c

A 35

c 5

c c

7 9

I%-2

3-4

13-16 Do not

10 10

Second Side

Time, Minutes

4-5

7 9

7-8

14-16

20-25

IO-15

turn over.

4-7

4-6

12-14

I-2

foods, or to increase browning,

preheat if desired.

7. Frozen Steaks can be conventionally broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this guide

1Xtimes per side.

8. If your range is connected to 208 Volts, rare steaks may be broiled by preheating broil and positioning the oven shelf one position higher.

Arrange in single layer.

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

Steaks less than 1 inch thick cook through before browning. Pan frying is recommended. Slash fat.

Reduce time about 5 to 10 minutes per side for cut-up chicken. Brush each side with melted butter. Broil with skin-side-down first and broil with door closed.

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

Cut through back of shell, spread open.

Brush with melted butter before broiling

and after half of broiling time.

Handle and turn very carefully. Brush with lemon butter before and during cooking, if

desired. Preheat broiler to incr~ase bro~ning.

Increase time 5 to 10 min. per side for

I% inch thick or home-cured ham.

Slash fat.

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

19I

Page 20

Care and Cleaning (s& Cleaning Guide)

Proper care and cleaning are important so your range will give you efficient and satisfactory service. Follow these directions carefully in caring for your range to assure safe and proper maintenance.

Cooktop

The porcelain enamel cooktop 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. .

Cleaning Under the Range

The area under the range of models equipped with a bottom drawer can

be reached easily for cleaning by removing the bottom drawer. To remove, pull drawer out all the

way, tilt up the front and remove it, To replace, insert glides at back of drawer beyond stop on range glides. Lift drawer if necessary to

insert easily. Let front of drawer down, then push in to close.

Removable Oven Door

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

To REPLACE, grasp door at sides. Line up door with hinges and push door firmly into place.

Oven Vent Duct

Yourrange is vented through a

duct located under the right rear

surface unit. Clean the duct often.

To remove:

● Make sure unit is cool.

. Lift up right rear surface unit.

● Remove trim ring/drip pan.

● Lift out oven vent duct,

To replace:

● Place the part over the oven vent

located below the cooktop with opening of the duct under the round opening in the drip pan. It is important that the duct is in the correct position so moisture and vapors from the oven can be released during oven use. NOTE: Never cover the hole in the oven vent duct with aluminum foil or any other material. This prevents the oven vent from working properly during any cooking cycle.

Lamp Replacement

(on models so equipped) CAUTION: Before replacing

your oven lamp bulb, disconnect the electric power for your range at the main fuse or circuit breaker panel. Be sure to let

the lamp cover”tmdbulb cool completely before removing or replacing them. When in use, light bulbs can become warm enough to break if touched with moist cloth or towel. When cleaning, avoid touching warm lamps with cleaning cloths if lamp cover is removed.

The oven lamp (bulb) is covered

with a glass removable cover that

is held in place with a bail-shaped

wire. Remove oven door, if

desired, to reach cover easily, To remove:

● Hold hand under cover so it

doesn’t fall when released. With fingers of same hand, firmly push back wire bail until it clears cover. Lift off cover. DO NOT REMOVE ANY SCREWS.

● Replace bulb with 40-watt home

appliance bulb.

To replace cover:

● Place it into groove of lamp

receptacle. Pull wire bail forward to center of cover until it snaps in ‘-

fk,

place. When in place, wire holds cover firmly. Be certain wire bail is in depression in center of cover.

● Connect electric power to range.

Surface Units

Clean the area under the drip pans often. Built-up soil, especially grease, may catch fire. To make cleaning easier, tilt-lock units lift up and lock in the up position, and plug-in units are removable.

Caution: Be sure all controls are turned to OFF and surface units are cool before attempting to lift or remove them.

After lifting the tilt-lock units or removing plug-in units, remove the trim rings/drip pans under the units and clean them according to directions in the Cleaning Guide. Wipe around the edges of the surface unit openings. Clean the area below the units. Rinse all washed areas with a damp cloth or sponge.

Page 21

Tilt-Lock (stand-up) Units

Tilt-Lock units cannot be removed.

You can lift a tilt-lock unit upward about 6 inches and it will lock in the up position.

To reposition the tilt-lock unit: c Replace the drip panhim ring

into the recess in the cooktop.

● If you have a separate trim ring,

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

. Guide the surface unit into place so it rests evenly.

Plug-In Units

(On models so equipped)

Plug-in units can be removed.

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

Do not lift a plug-in unit more

than 1 inch. If you do, it may not lie flat on the trim ring when YOU plug it back in. ~ - -

Repeated lifting of the plug-in unit more than 1 inch above the trim ring can permanently damage the receptacle.

To replace a plug-in unit: . Replace the drip pan into the

recess in the cooktop. Make sure opening in pan lines up with receptacle. If you have separate trim ring, put it in place over the drip pan. The drip pan must be under the trim ring.

Separate Drip Pan & Trim Ring

installation/Removal~

● Insert the terminals of the plug-in

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

. Guide the surface unit into place so it rests evenly.

Note: The drip pan must be under the trim ring.

CAUTION

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

● Do not immerse plug-in surface

units in liquids of any kind.

● Do not bend the plug-in surface

unit plug terminals.

● Do not attempt to clean, adjust or

in any way repair the plug-in receptacle.

AdjustingOven Thermostat

Use the time given in your recipe when using the oven for the first time. Oven thermostats, in time, may “drift” from the factory setting and differences in timing

between an old and a new oven of 5 to 10 minutes are not unusual. Your oven has been set correctly at the factory and is more likely to be accurate than the oven which it replaced. However, if you find that your foods consistently brown too little or too much, you may make a simple adjustment ‘inthe -

thermostat (Oven Temp) knob.

To adjust the thermostat knob:

1. Pull the knob off the shaft, look

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

2. Loosen both screws on the back

of the knob.

3. If the oven temperature seems too hot, move the top screw toward the word HOTTER. [f the temperature seems too cool, move the screw toward the word COLDER. Each notch changes the temperature by about 8 degrees Fahrenheit.

4. Tighten the screws.

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

Page 22

Cleaning Guide

NOTE: Let ra%ge/oven parts cool before touching or handling.

PART

Bake Unit and Broil Unit

Broiler Pan and Rack

Control Knobs: Range Top and Oven

Outside Glass Finish

hletal, including Brushed Chrome Cooktop

Porcelain Enamel and Painted Surfaces*

Outside and Inside of Oven Door*

Standard Oven Interior*

Removable Aluminum Foil Oven Bottom Liner

Oven Vent Duct

Shelves

CaIrod’ Surface

Unit Coils

Storage Drawer

Chrome-Plated

Trim Rings

Aluminum

Drip Pans

*SpillaEe of marinades, fruit juices, tomato sauces and basting materials containing acids may cause discoloration. Spillovers should be wiped up

irnme~lately, with care being taken not to touch any hot portion of the oven. When the surface is cool, clean and rinse.

MATERIALS TO USE

GENERAL DIRECTIONS

Do not clean the bake unit or broil unit. Any soil will bum off when the unit is heated. NOTE: The bake unit is hinged and can be lifted gently to clean the oven floor. If spillover, residue, or

● Soap and Water

● Soap-Filled Scouring Pad

● Commercial Oven Cleaner

● Dishwasher

● Mild Soap and Water

ash accumulates around the bake unit, Eentlv wi~e around the unit with warm water. Drain fat, cool pan and rack slightly. (Do not let soiled pan and rack stand in oven to cool.)

Sprinkle on detergent. Fill the pan with warm water and spread cloth or paper towel over the rack. Let pan and rack stand for a few minutes. Wash; scour if necessary. Rinse and dry. OPTION: The broiler pan and rack may also be cleaned in a dishwasher.

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

-.,

match flat area on the knob and shaft.

● Soap and Water

Wash all glass with cloth dampened in soapy water. Rinse and polish with a dry cloth. If knobs are removed, do not allow water to run down inside the surface of glass while cleaning.

● Soap and Water DO NOT USE steel wool,

abrasives, ammonia, acids or

To safely clean surfaces: wash, rinse, and then polish

with a dry cloth.

commercial oven cleaners.

● Paper Towel

● Dry Cloth

● Soap and Water

DO NOT USE oven cleaners, cleansing powders or harsh abrasives. These might

scratch the surface.

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

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

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

QSoap and Water To remove oven door for easier cleaning, see instructions in

DO NOT USE oven cleaners, cleansing powders or harsh abrasives.

the cleaning section of this book. Use soap and water to

thoroughly clean both the inside and outside of door. Rinse

well. NOTE: Soap left on door liner causes additional

stains when the oven is reheated.

● Soap and Water

● Soap-Filled Scouring Pad

● Commercial Oven Cleaner

Cool before cleaning. FOR LIGHT SOIL:-Frequent wiping with mild soap and water (especially after cooking meat) will prolong the time between major cleaning. Rinse thoroughly. NOTE: Soap left on

liner causes additional stains when oven is reheated.

FOR HEAVY SOIL: Choose a non-abrasive cleaner and follow label instructions, using thin “~“-~ layer of cleaner. Use of rubber gloves is recommended. Wipe or rub lightly on stubborn spots. Rinse well. Wipe off any oven cleaner that gets on thermostat bulb. When rinsing oven after cleaning, also wipe thermostat bulb.

● Damp Cloth

Only a damp cloth maybe used to clean aluminum foil oven bottom liner. Aluminum foil oven bottom liner may be replaced with heavy weight aluminum foil cut to the size of the ot%zinalliner. Be sure to remove this liner from oven bottom before cleanin~ oven.

● Soap and Water

Remove the Oven Vent Duct found under the right rear surface unit. Wmh in hot, soapy water and dry and replace. (Opening should match opening in drip pan.)

● Soap and Water

● Soap-Filled Scouring Pad

● Commercial Oven Cleaner

Your shelves can be cleaned by using any and all mentioned materials. Rinse thoroughly to remove all materials after cleaning. NOTE: Some commercial oven cleaners cause darkening and discoloration. When using for first time, test cleaner on small part of shelf and check for discoloration before completely cleaning.

DO NOT USE dishwasher to Spatters and spills bum away when the coils are heated. At

clean the surface unit coils.

the end of a meal, remove all utensils from the Calrod’ unit

DO NOT handle the unit and heat the soiled units at HI. Let the soil bum off about a

before completely cooled. minute and switch the units to OFF. Avoid getting cleaning

materials on the coils. Wipe off any cleaning materials with a damp paper towel before heating the Calrod&unit.

● Soap and Water

DO NOT immerse plug-in

units in any kind of liquid.

For cleaning, remove drawer by pulling it all the way open, tilt up the front and lift out. Wipe

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

● Soap and Water

● Stiff-Bristled Brush

● Plastic Scouring Pad

Clean as described below or in the dishwasher. Wipe all rings after each cooking so unnoticed

spatter will nti “burn on” next time you cook. To remove

“burned-on” spatters use any or all cleaning materials mentioned. Rub lightly with scouring pad to prevent scratching of the surface.

● Soap and Water

● Plastic Scouring Pad

● Dishwasher

Cool pan slightly. Sprinkle on detergent and wash or scour pan with warm water. Rinse and dry. In addition, pan may also be cleaned in the dishwasher.

,fi.>

,:;

\.&

Page 23

s mc)q-~

F@q’4 c)fl D-k E&q%+ 3Jq o

;

Continuous-Cleaning Oven Care

Do not attempt to clean the oven until you have read this section.

The top, bottom, sides and back of the oven liner and door inner liner are finished with a special coating which cannot be cleaned in the usual manner with soap, detergents, commercial oven cleaners, coarse abrasive pads or coarse brushes. Use of such cleaners and/or the use of oven sprays will cause permanent damage.

The special coating is a porous ceramic material which is dark in color and feels slightly rough to the touch. If magnified, the surface would appear as peaks, valleys and sub-surface “tunnels.” This rough finish tends to prevent grease spatters from forming little beads or droplets, which run down the side walls of a hard-surface oven liner leaving unsightly streaks that require hand cleaning. Instead, when spatter hits the porousfinish, it is dispersed and is partially absorbed. This dispersal action increoses the exposure of oven soil to heated air. which results in

oxidation of soil. This finish also

reduces the visual effect of residual

soil. [t may not disappear completely and at some time after extended usage, stains may appear.

special coaling works best on

The

small amounts of spatter. It does

not work well with larger spills. especially sugars. egg or dairy

mixtures. For this reason, the oven

is equipped with a removable,

replaceable aluminum foil oven

bottom liner which protects the porous jinislz on the bottom of the oven from spillovers. Avoid spills

on inside surface of the oven door. This special finish is not used on

oven shelves. Shelves are

removable and can be taken to

the sink for cleaning. See

Cleaning Guide in this book for

cleaning directions.

{

To Clean Oven:

Use the following steps when

cleaning your Continuous-Clean Oven.

1. Let range parts cool before

handling. It is recommended that rubber gloves be worn when cleaning range parts manually.

2. Remove all cookware, including the broiler pan and rack.

3. Remove oven shelves and clean them manually with scouring pads or mild abrasive.

4. Remove excess spills and boilovers from aluminum foil oven bottom liner before removing liner from oven. This is to prevent excess liquids from spilling onto the porous finish. Then remove aluminum foil bottom liner and clean manually. (Before cleaning or removing the aluminum foil liner, lift bake unit out of the way. )

5.Clean oven window. Use mild

non-scratching cleanser and damp cloth. Avoid spilling water or

cleaner on porous surface.

6. Soil visibility may be reduced by operating oven at 400°F. Close door, set oven temperature control to 400°F. Time for at least 4 hours.

Repeated cycles may be necessary before improvement in appearance is apparent, particularly on oven door. For moderate to heavy

soiling of oven door, use method described in item (7) below before running 400°F. cycle. The oven timer can be used to control the cycle automatically at a time convenient for you. Some slight

smoking may occur, similar to that which may occur during Time Bake cooking.

REMEMBER: DURING THE OPERATION OF THE OVEN, THE DOOR, WINDOW AND OTHER RANGE SURFACES WILL GET HOT ENOUGH TO

CAUSE BURNS. DO NOT TOUCH. LET THE RANGE COOL BEFORE REPLACING ALUMINUM FOIL OVEN

BOTTOM AND OVEN

SHELVES IF THEY WERE

REMOVED.

7. If a spillover or heavy soiling occurs on the porous sulfate, as soon as the oven has cooled, remove as much of the soil m possible using a small amount of water and a stiff bristle nylon brush. When using water. use it sparingly and change it frequently, keeping it m clean M possible, and be sure to blot it up with puper towels, cloths or sponges. ZXl rub or s(’ruh with paper towels. cloths or sponges, since these will leave unsightly lint on the oven finish. on the finish as it dries, apply water again and Idol it with a clean sponge. starting at the edge of the ring and working toward the center.

Use care in removing and replacing aluminum foil oven bottom liner and shelves and in placing and removing dishes and food to avoid scratching, rubbing or otherwise damaging the poro[f.s

j7nish on the oven walls and door.

Do not use soap. detergent. commercial oven cleaner. silicone oven sprays, coarse steel pads or coarse brushes on the porous su@zce. These products will spot. clog and mar the porous and reduce its ability to work

If water leaves a white ring

~zot

.surfcice

Page 24

Questions? Use This Problem Solver

PROBLEM

OVEN WILL NOT WORK

OVEN LIGHT DOES NOT WORK

FOOD DOES NOT

BROIL PROPERLY

FOOD DOES NOT

ROAST OR BAKE PROPERLY

POSSIBLE CAUSE AND REMEDY

● Plug on range is not completely inserted in the electrical outlet.

. The circuit breaker in your house has been tripped, or a fuse has been blown.

● Oven controls not properly set.

● Light bulb is loose

● Bulb is defective. Replace.

. Switch operating oven light is broken. Call for service.

● OVEN SET knob not set at BROIL.

● OVEN TEMP knob not set at BROIL.

cDoor not left ajar as recommended.

● Improper shelf position being used. Check

● Necessary preheating was not done.

Broiling Guide.

cFood is being cooked on hot pan.

● Utensils are not suited for broiling.

● Aluminum foil used on the broil pan rack has not been fitted properly and slit as

recommended.

● OVEN SET knob not set at BAKE.

● OVEN TEMP knob not set at BAKE.

● Shelf position is incorrect. Check Roasting or Baking Guides.

● Oven shelf is not level.

cIncorrect cookware or cookware of improper size is being used.

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

CALROD” SURFACE UNITS NOT FUNCTIONING PROPERLY

If you need more help.. call, toll free: GE Answer Center’&

800.626.2000 consumer information service

● Surface units me not plugged in solidly.

● Trim rings/drip pans are not set securely in the range top.

● Surface unit controls are not properly set.

Page 25

BEFORE YOU BEGIN

Read these instructions completely and

carefully. IMPORT~: Save these instructions for the

10A electrical inspector’s use. IMPORT~: OBSERVE ALL GOVERNING

CODES AND ORDINANCES.

NOTE TO INSTALLER Leave these

STEP1 PREMRE THE

lfil’ spacing is

adjacent vertical walls above cooktop surface.

30”minimum clearance between surface

Allow

units and bottom of unprotected wood or metal top cabinet and 1511minimum between

countertop and adjacent cabinet bottom.

OPENING

recommended horn the range to

instructions with the appliance afterinstallation is completed.

NOTE TO CONSUMER Keep this Use and

Care Guide and Installation Instructions for

fiture use. NUIE

‘Ihis appliance must be properly grounded.

STEP1 (cont.)

To eliminate the risk ofburns or fire by reaching

over heated surface units, cabinet storage space above the surface units should be avoided. If cabinet storage is to be provided, the risk can be reduced by installing a range hood that projects

TOOLS YOU WILL NEED

horizontally a min. of 5“beyond the bottom of the cabinets.

Large blade screwdriver Channel lock pliers

NOT LESS THAN

WIDTH OF RANGE

I 1=

ELECTRKAL REQUIREMENTS

CAUTION,FOR PERSONAL ~ DO NOTUSE AN EXTENSION CORD WITH

THIS APPLIANCE.

REMOVEHOUSE FUSE OR OPEN CIRCUIT BREAKERBEFORE BEGINNING INST~TION.

This appliancemust be suppliedwiththe proper voltageand h-equency,and connected to an

individual,properlygrounded branch circuit protected by a circuitbreaker or time delayfuse,as noted on the rating plate.

Wtig must conformto NationalElectricCodes. Ifthe electric service provideddoes not meet the

abovespecifications,itis recommended that a licensedelectricianinstallan approvedoutlet

Because range terminals are not accessible after range is in position,flexibleserviceconduitor cord must be used.

30”

OUTLET BOX INSTALLED

MIN.

LOCATE OUTLET

SHADED AREA

Page 26

STEP 2 PREWRE FOR ELECTRICAL CONNECTION

Use only a 3-conductor, or if required a 4conductor range cord set as noted below.

These cord sets are provided with ring

type terminals.

The electrical rating of the cord must be

125/250 volts minimum, 40 amperes.

NOTE: Only a 4-conductor cord is to be used when the appliance is installed in a mobile home or where local codes do not permit grounding through the neutral.

STEP 3

1. Locate connector block at the bottom rear

of range and remove rear wiring cover.

2. Directly below the connector block is a hole with a knockout ring for accommodating conduit fittings. Brackets provided are used to

support the flexible cord strain relief, which must be securely attached to the cord set.

WIRING COVER

CTOR

STEP 4 3+VIRE SYSTEM

Power Cord Installation-Insert screws through power cord terminals so that the

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

SCREW +

:~@l:~CTOR / TERMINAL

POWER CORD RING TERMINAL

+ POWER

MOVABLE NUT

CORD

Cable Direct Installation-Clamp bare wires between the connector block terminals and movable nuts with screws tightened securely.

+ SCREW

~ f2~#:~CTOR

“b

BARE WIRE~ ‘

MOVABLE NUT ~

TERMINAL

FLEXIBLE CABLE

!?%.%

J’

1. Copper Wiring

Connect the neutral or grounded wire of the supply circuit to the neutral terminal of the connector block, located in the center. The power leads must be connected to the outside

(brass colored) terminals.

GROUNDING STRAP (GROUNDED TO RANGE)

Page 27

WARNING: CONNECTORBLOCK IS APPROVED FOR COPPER WIRE

}CONNECTION ONLY.

2. A.luminumWting

A Connectlength of copperbuildingwireto

rangeterminalblock. B. Splicecopperwires to aluminumwiringusing

specialconnectors designed and

U.L. approved for

joining copper to aluminum, and followthe

connector manufacturer’s recommended procedure closely.

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

STEP 5

4+V1RE SYSTEM SPECIAL GROUNDING INSTRUCTIONS

WARNING:

Framegroundedto neutralofappliancethrougha link.If used in a

MOBILE HOME or if LOCAL

CODES do not permit grounding through the neutral:

1) disconnect the link from neutral,

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

3) connect neutral terminal or lead to branch

circuit in usual manner.

(Ifthe appliance is to be connected by means ofa

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

CONNECTOR BLOCK

4TH GROUNDI

/“

GROUND LUG

WARNING

1. Range must be secured by ANTI-TIPbracket

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 fi-omrange itself.

Typical installation of Anti-Tip bracket

Attachment to Wall

Bracket

Screw Must Enter

Wood or Metal

“N

Wall Plate

STEP 7 LEVELING THE RANGE

The range must be leveled. Levelingfeet are

located on each corner of the base ofthe range.

Remove the storage drawer and rotate the leveling feet in or out as required. To remove drawer, pull it out all the way,tilt up the h-ontand remove it. To replace, insert glides at back of drawer beyond stop on range glides. Liftdrawer ifnecessary to insert easily.

One of the rear leveling feet will engage the

ANTI-

TIP bracket (allowfor some side to side adjustment). Allowa minimum clearance of 1/8” between the range and the leveling foot that is to be installed into the ANTI-TIPbracket.

Check the range for proper installation into the

ANTI-TIPbracket (after the range has been properly installed) by grasping the edges of the

REARburner holes and carefully attempting to tilt

the range forward.

STEP 6 ANTI-TIP BRACKET INSTALLATION

AN ANTI-TIPbracket 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 SAFETYINSTRUCTIONS

...

and the instructions that fityour situation before beginning installation.

STEP 8 FINAL CHECK

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

Page 28

Notes

Page 29

Notes

“

.*J

. ...,

.-. +

-*..

--,*

‘m

Page 30

Notes

.@%

~,,,.

Page 31

We’ll Be There

with the purchase of your new GE appliance, receive the

assurance that if you ever need information or assistance

.,pJ

from GE, we’ll be there. All

4.’;‘

●

I!Home Repak

you have to do is call-toll-free!

ServiceContracts

GEAnswerCenter@

80!6262000

Whatever your question about any GE major appliance, GE Answer Cente# information service is available to

help. Your call-and your question— will be answered promptly and courteously. And you can call any

time. GE Answer Cente# service is

24 hours a day 7 daysa week.

open

Service

800-GE-CARES (800d2?-273n

AGE Consumer Service professional

will provide expert repair service,

scheduled at a time that’s convenient for you. Many GE Consumer Service company-operated locations offer you service today

convenience

weekda~ 9:00 a.m. to 2:00 ~m. Saturdays). Our factory-tmined technicians know your appliance inside and out—

so most repairs can be handled in just one visit.

or tomorrow, or at your

(700 a.m. to 200 p.m.

800-626-22?4

You can have the secure feeling that GE Consumer Service will still be there after your warranty expires Pur-

chase a GE contract while your warranty is still in effect and you’ll receive a substantial discount, With a multiple

contrac~ you’re assured of fut&e

year

service at today’s prices.

‘IUecommunication Device for the Deaf

Pa- andAccessories

800-626-2002

Individuals qualifiedto servicetheir

ownappliancescanhave needed

parts or accessories sent directly to

their home, free of shipping charge! The

GE parts system provides access

to over 4’7,000 parts.. and all GE

Genuine Renewal Parts are filly

warranted. VISA, MasterCard and Discover cards are accepted.

User maintenanceinstructions containedin thisbookletcoverprOcedumsintendedto be performedby anyuser.Other servicinggenerally shouldbereferredto qualifiedservicepersonnel.Cautionmustbe exercised,sinceimpropersemking maycauseunsafeoperation.

ForCustomersW$h Specialllleeds...

80~626.2000

Upon request, GE will provide Braille controls for a variety of GE appliances,

and a brochure to assist in planning a barrier-fi-ee kitchen for persons with limited mobility. To obtain these items free of charge, call 800.626.2000.

Consumer-s with impaired hearing or speech who have access to a TDD or a conventional teletypewriter may czdl 800-TDD.GEAC (800-833-4322) to request information or service.

Page 32

. .

YOUR GE ELECTRIC RANGE

WARRANTY

Save proof of original purchase date such as your sales slip or cancelled check to establish warranty period.

WHAT IS COVERED

WHAT IS NOTCOVERED

FULL ONE-YEAR WARRANTY

For one year from date of original

purchase, we will provide,

charge, parts and setvice labor in your home to repair or replace any pafi of the range that fails because of a manufacturing defect.

● Service trips to your home to

teach you how to use the product.

Read your Use and Care material.

If you then have any questions about operating the product please contact your dealer or our

Consumer Affairs office at the

address below, or call, toll free:

GE Answer CenteF

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.

free of

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 seivice

shop or for-the service technician’s travel costs to your home.

All warranty service will be provided by our Factory Service Centers or by our authorized Customer Care@setvicers during

normal working hours. Look in the White or Yellow Pages

of your telephone directory for GENERAL ELECTRIC COMPANY, GENERAL ELECTRIC FACTORY SERVICE, GENERAL ELECTRICHOTPOINT FACTORY SERVICE or GENERAL ELECTRIC CUSTOMER CARE@SERVICE.

● Replacement of house fuses or ‘

resetting of circuit breakers.

. Failure of the product if it is used for other than its intended purpose

or used commercially. . Damage to product caused

by accident, fire, floods or acts of God.

WARRANTOR IS NOT

RESPONSIBLE FOR

CONSEQUENTIAL DAMAGES.

--,

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

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

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

If further help is needed concerning this warranty, write:

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

This book is printed on recycled paper.

EE2El

5-91 CG

Warrantor: General Electric Company

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