GE JBS28G Use and Care Manual

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Page 1

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Energy-savingTips p5 Features

Surfacecooking p7 Oventooting Ouestions?

usetheProblemSolver p23

p13

UseandCareof

model

JBS28G

—.

YourDirectLine to GenemlElectric TheGEbwer Centef800.626.2000

ELECTRIC

Page 2

Conknk

Helpw helpyou,e a

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BeforeUsingYourMge-. . .. . ...2

SafetyInstruction;.. . ;.. , .. ,3,4-

Beforewi~ yourraqe,

readthkbookcarefully.

Itisintendedtohelpyouoperate andmaintainyournewrange properly.

Keepit handy foranswerstoyour questions.

Ifyou don’tunderstandsomething orneedmorehelp,write(include

yourphonenumber): ConsumerAffairs

GeneralElectricCompany AppliancePark Louisville,KY40225

Writedom themodel andserialnmberse

You’llfindthemona labelon thefrontoftherange behindthe storagedrawer.

Thesenumbersarealsoonthe

ConsumerProductOwnership RegistrationCardthatcamewith yourrange.Beforesendinginthis card,please writethesenumbers here:

If youreceived

timagedraqee..

Immediatelycontactthedealer(or builder)thatsoldyoutherange.

Savetimeandmoney. Beforeyourequest service...

ChecktheProblemSolveron page23.It listscausesofminor operatingproblemsthatyoucan correctyourself.

—

Model Number

Serial Number

Usethesenumbersinany correspondenceor servicecalls concerningyourrange.

Page 3

i$~lenusingelectricalappliances, basicsafe~yprecautions should befollowed,includingthe fo!lowing:

%usetwapplianceOdy for its

btended use

as describedin tis

rnanud.

* Besure your apptianceis

pmprly-d mdWmdd

a qualifiedtechnician in

accordancewith the provided titillation instructions.

s Don9tattempttorepati

or repiacemy partofyour

rangeUdess it isspeewlcauy recommended

h thiswk. All

otier servicingshouldbe referred @a qualtiled tectician.

ATm HousmoLD

~mmmo~PBYMMomGmEWSE ORsmmG OFFmE cRcmBmmR.

ewnotleaveCrowndone-

cMdren shouldnot be lefialone or unattendd in an area wherean

apptianceisin use. ~ey shodd neverbe Wowedto sit or stand onanypart ofthe appfiance.

@hn9t~!OW ~yO~~ to chb9

standor hangonthedo’ory hwer or -e top.~ey codd dwage the range md eventip it over9caustig severepersonal injury.

cAmoN: ms OF

mmsT m mDmN sHomD Nm BEsmw~

ENcnmm mom A WGE ORONTm BAcmF’LMHOFA mGwcmDm cLwmG ONTm WGE TOMACH

CO~D BE SEWOUSLY mmDo

~Never

hanginggarments whileusing

theappme. R~blematerid

could be ignitedif broughtin contactwiti hot heatingelements and maycause severeburns.

@Use tidy

wearloose-fitig or

dry ptholders—— ‘ after use, do not touch, or let

mMS

@Wephoodad greasefilters

clean tomaintaingood venting and toavoidgrease fires.

Do notletcootig grease

or otherflamable materiak ~– accmtiate in or near the =ra~e.

* Do not usewateron gr~e s= fires.Neverpickup a fldng = pm. Smother fl~hg pan on sufiaceutit by cove* pm completelywith well-fittbg tid9 – ‘-–’-cootie sheetor flat tray. Rtig greaseou@idea pan canbe putout by covetig with batig soda or9f avaiiab1e9a mtiti-pur~se *y chetical or fem.

@Do not touchheating

elemenfior hterior smface of —oven.These

surfacesmaybe hot --enoughto burn eventhoughthey are dark in color.During .ad

moist or damp potholders on ~ clothingor other flammable hot sutiaces mayresult inburns materialscontact sutiace units, tiom steam.Do notletpotholdem- areas nearby surfaceuni~ or any totichhotheatingelemehts. Do titerior:area of the oven;tiow not usea towelor other bulky

Clom.

Neveruse your apptimce for

watig or heatkg theroom. ~

.sufficienttime for cooling,first. _

‘Potenti&y’hqtsutices include

the.cooktopand areas facingthe

ctioktop,oven ventopeningand

‘ surfacesnear theopening, and

Stomge in or on apptiance— ‘

@ Flmablematerids shouldnotbe stored in an ovenor near surtice

..&:&-

UIIJ.M.

crevicesaround the ovendoor. Remember: The inside surface of the ovenmaybe hot when the door is opened,

*men

cootig prk9 follow ~-- =--

our directions exactlyand always m- ‘cook themeat to atleast 170°F. This assures that, in the remote ‘~--possibilitythat trichtia maybe =_~ present inthe meat. it WWbe wed and the rneat’wfllbe sa& to eat*

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m~-

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❑=

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Page 4

...... ..... .... . ...... ... ... ..._% . . .. .

.—

wmomm~sm~~~msTRucTIONS(continud~

oven

oSbndawayfromFwe when

QpIBhgovendwr.Hotairor

St- which $?Smpescan cause or more sufice unitsofdifferent burro to hmh, face and/or eyes.

@D@n9theatmopnedfmd

Con*em h the

Codd btidup and the Contier

could burst, musbg a h.v.

oven. -we

surfaceCootingUtik

@~$~

proper pm Sti-’rhis

appliance is equippedwith one size. Selectutenstishavingfit

bottomslarge enoughto cover the surfaceunit heatingelement. The use ofundersized utensfis wtil exposea portion of the heating element to direct contact and mayresult in ignitionof

@Use of deeomtivemebi

coverson sudace elements tiotr~omended. If a covered

element is ~ed on, element burnout codd result.

@men flAg

thehood, tmn the fan oH. The fm, Hoperathg, may spread theflame.

~ ~OO&fO~@kg ShOUldbeas

@as pssiblei

food~or moisture on fresh foods

f60dS~de~

Frost on frozen

—

newspa~m.

If overheated,they

can catch fwe.

could result in a fire hazard or dmmge to the range.

!PP. .-.—AI. .

spi~age, the handJeof2 container should be timed towd the center ofthorange wifiout extendingbvernearby sur%ceunits.

— —

lts

Page 5

}flurra.B3ge9likemanyother

h;?useholtiiteEns3isheavy and

call settleintosoftfloorcoverings

suchascushionedvinylor

carpeting.M~henmovingtherange Qfithistypeofflooring,usecare, ~.ndit isrecommendedthatthese

s~mpleandinexpensiveinstructions

be followed. Tnerangeshouldbeinstalledon

asheetofplywood(or similar

~~aterial)asfollows:Whenthe

floorcoveringends

f}~erange, theareathattherange

v;illreston shouldbebuiltupwith plywoodtothesamelevelorhigher thanthefloorcovering.This will

ailowtherangetobemovedfor

cleaningor servicing.

g the

Levelingscrewsarelocatedon e3chcornerofthe baseofthe

rmge.Removethebottomdrawer andyoucanleveltherangeonan unevenfloor.

Toremovedrawer, pull drawer

out all the ?’vayytilt upthe front

and Wke it out.Toreplace

drawer,insertrollersatbackof

d~rawerbeyondstoponrangeglides. Liftdrawerif necessarytoinsert e~sily.Letfrontofdrawerdown, thenpushin toclose.

atthefront of

@Usecookwareofmediumweight @Preheatovenontiywhen

aluminum,withtight-fittingcovers,

necessary.Mostfoodswtil cook andflatbottomswhichcompletely satisfactorilywithoutpreheating. covertheheatedportionofthe surfaceunit.

@Cookfreshvegetableswitha

minimumamountofwaterina coveredpan.

@Watchfoodswhenbringingthem quicklyto cookingtemperaturesat

Ifyoufindpreheatingisnecessary,

watchtheindicatorlightandput

foodinovenpromptl~aftertie

-lightgoesout. @AlwaysturnovenOFFbefore

removingfood. *Duringbaking,avoidfrequent

HIGHheat.Whenfoodreaches dooropenings.Keepdooropenas

cookingtemperature,reduceheat

shortatimeaspossiblewhenitis

inlrne~iatelytolowestsettingthat opened. willkeepit cooking.

~ Useresidualheatwithsufice cookingwheneverpossible.For extiple, whencookingeggsinthe shell,bringwatertoboil,thenturn

toOFFpositiontocompletethe cooking.

*Usecorrectheat forcookingtask:~

* Cookcomoleteovenmeals

insteadofju~tone fooditem. Potatoes,othervegetables,and somedessertswillcooktogethkr withamain-dishcasserole,meat

loaf,chickenor roast.Choose

~‘ foodsthatcookatthesame

tern@eratureandinapprofiately

thestirnetime. HI—forrapidboil(iftimeallows; ~ donot useHIGHheattostart). ~ ~~~ “‘se ‘esidual’heat‘n‘he‘Ven

MEDIUMHI (8-9)—quick browning.

wheneverpossibletofinish

~ cookingcasseroles,ovenmeals,

etc.Alsoaddrollsor precooked MED—slowfrying. ‘dessertstowarmoven, using

LOW(2-3)—finishcookingmost

residualheattowarmthem.

quantities,simmer--doubleboiler heat,finishcooking,andspecial forsm& quantities.

@Whenboilingwaterforteaor coffee,heatody amountneeded. ~ Itisnoteconomicaltoboila containerfullofwaterforone ortwocups.

Page 6

Features of YourRaue

T??

—

ms28G

1 Model andSerialNumbers

2 SurfaceUnitControls

3 “ON” IndicatorLightsfor

SurfaceUnits

I 4 OvenSetControl

5 OvenTernpControl

6 OvenCyclingLight

~7 AutomaticOvenTimer,Clock

andMinuteTimer

8 SolidElementSurfaceUnit

Explained

onpage

2 7 7

13 13 13 12

7-9

Fature hdex

9 OvenLightSwitch

I 10 OvenLiner

I 11 BroilUnit

U BakeUnit(Maybe lifiedgently

forwipingovenfloor.)

I 13 OvenShelves

14 OvenShelfSupports 15 Brofler% andMck 16 StorageDrawer 17 OvenVent

Explained

onpage

1221

I 18

1221

13 18

Page 7

surfaceCootingwith

—

ItistiteHeat

Yoursurfaceunitsandcontrols aredesignedtogiveyouaninfinite choiceofheatsettingsforsurface unitcooking.

AtbothOFFandHIpositions,there

isaslightnichesocontrol “clicks” at thosepositions;“click”onHI marksthehighestsetting;thelowest settingisWti. Inaquie~titchen, youmayhearslight“clicking” soundsduringcooking,indicating heatsettingsselectedarebeing maintained.

Switchingheatstohighersettings alwaysresultsinaquickerchange

thanswitchingtolowersettings.

Step1: Graspcontrolknoband pushin.

Step2: Turneitherclockwiseor counterclockwisetodesiredheat setting.

ntrol mustbepushedinto

onlyfrom Om position.when control

thanQm, itmayberotited

%Yitboutpushingin.

isinanypositionother

Coitrok

set

BesureyouturncontroltoOFF whenyoufinishcooking.An indicatorlightwillglowwhen ~Y heatonanysufice unitison.

Cm- Gtidefor U* Ha@

~–Bring

mDm ~ (8-9)–Fastfry,pm broil;maintaintit boilonlarge amountof fd.

MED-Saute andbrown;maintain slowboilonlargeamountoffd.

~W(2-3)–Cook~r stigatHK; cookwithlittlewaterincoveredpan.

W—Steam rice,cereal;maintain servingtemperatureofmostfoods.

N~E:

1.AtHIorMEDIUMHI(8-9), neverleavefoodunattended. Boiloverscausesmoking;greasy spilloversmaycatchfire.

2. AtWMorLOW(2-3),melt chocolate,butteronsmallunit.

CooMoptemperaturesincrease withthenmber ofelernenbthat areon.W~th3or 4elements~ed on,surfacetemperaturesarehigh andcareshouldbeexercisedwhen

touctingthecootiop.

Theuseofyoursolidelement cooktopisquitesimilartoan electriccoilcooktop,withwhich youprobablyarefamiliar.With bothtypes youwillenjoy the cleadinessofelectricityandthe benefitsofretainedheatinthe elements.However,thereare differences.

@Solidelementsdo NOTglowred, evenatHI setting.

@Solidelementsreachtemperature

alittleslower,andholdheat longer thanconventionaltubularelements. Solidelementshaveveryevenheat distribution.Sincesolidelements

watertoboil.

holdheatlonger,youmaywishto turntheelementoffsooner,and takeadvantageoftheresidud heat. Theamountofresidualheatis dependentuponthequantityand typeoffood, thematerialand thicknessofthepanandthesetting usedforcooking.

@Thereddotintie ~en~roftie sofid elementindicatesbtit-in temperature

limitersthat automaticallyreduce “ theheatif a pan boils dry,ifthe elementisturnedonwithouta pan orifthepanisnotmakingenough contactwiththesurfaceofthe element.Thereddotswillwearoff withusewithoutaffectingthe performanceoftheelements.

e~e~ ism~~ hat intie element, Onboilovers,wait forelementto

coolbeforecleaningelementarea.

● Solidelementcookingtakesyou

a stepcloserto easiercleanup, becausethecookingsurfaceis sealedagainstsptilsandthereare nodripbowlsorburnerboxtoclean.

~Youmust useproperflatbottomed cookware,notwarped,convex,or concave.Impropercookwarecould causeunsatisfactorycookingmsdts.

kfomu*Yowc*p

forthe Hr* ~me

Thetopworkingsurfaceof thenewsolidelementshavea protectivecoatingwhichmustbe hardenedbeforeusingtheelements forthefirsttime.Tohardenthis coating,theelementsshouldbe heatedwithoutapanforashort periodoftimeatHIsetting.

Therewillbe somesmokeand odor;thisisnormal. It isnontoxicandcompletelyharmless. Heatingoftheelementwill changethestainlesssteelelement trimringsandtemperature

sensorstoa goldcolor.

THE ELEMENTPR~ECTIVE COATINGMUSTBEHARDENED ~ HELPPR~E~ THEELEMENT OVER~ LIFE.

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Page 8

‘-

ToReceiveMafimum PerformanceflwmYour SoiidElement

QYoumustusetheco~ectcookware

forgoodcookingresults.

@Goodcookwarehas thick,flat

bottomswhichabsorbtheheatfrom the element.Thethick,flatbottom providesgood heatdistribution fromtheelementto thefood.This cookingprocessrequireslittle water,fatandelectricity.

~Cookwarewiththin,uneven bottomsdoesnotadequatelyutilize the heatcomingfromtheelement. The fd tobecookedmayburnand requiremoretimeandelectricity. Youwould alsohaveto addmore fator water.

@Useody pansofgoodqualityon thesolidelements.Theyshould

haveastablebottom,slightly

concavetowardsthecenter,just

enoughsothatthebottomofthe

panhasthegreatestpossible

contactwiththesolidelement duringheatingoperation.This

resultsintheoptimumuseof

energy.~ns withunevenbottoms

are not suitableand.cancause

excessiveheatbuildupwhichcan

damagecooktop.

Q Evennessofthepanbottomcan becheckedbya ruleor thestraight edgeofatable.

@Usepansofthecorrectdiameter only.Theyshouldbeslightlylarger thanthe solidelementso spillovers willflowontothecooktopandnot bakeontotheelement.Adamp clothis sufficienttoremovethe spill.Pansshouldnotoverhang morethan 1inchovertheelement.

@Tooptimizecookingtime and energyusage,youshouldusea panthatissizedcorrectlyforthe cookingprocess, witha well-fitted lidto avoidevaporationlossand cookwithaslittlewaterorfatas possible.Ifthepanis toosmall, energyiswastedandspillagecan flowontothe solidelement.

~Placeonlydrypans onthesolid

element.Donotplacelidsonthe

solidelement,particularlywetlids.

@Specialcookingproceduresthat requirespecificcookingutensils, suchaswoks,pressurecookers, deepfatfryers,etc.,musthaveflat bottoms,bethecorrectsizeand covered,ifapplicableto cooking process,asidentifiedearlier in thissection.

e Don’tusepanswithrounded

bottoms.Theydon’thaveenough contactwiththesolidelementto cookproperly.

*O**

●oa*

eO@e

eeee

TocheckhowapanWiu

performonasolidelement:

1. Put 1inchofwaterinto thepan.

2. Bringwatertoaboiland observethepatternofthe bubblesasthewatercomesto aboil.

@Exceptinpressurecookingwith waterandwaterbathcanning,pot shouldnotextendmorethan 1inch — beyondthesurfaceofa solid elementandshouldhaveflat bottoms.Whenpotsdonotmeet thisdescription,theuseoftheHI heat settingcausesexcessiveheat buildupandmayresultindamage tothe cooktop.See“Home CanningTips”sectionforfurther information.

Questiom& bSW~~S

Q. May Icanfoodsandpreserves

onmysotidelementsmface tib? A. Yes,but onlyusecookware

designedforcanningpurposes.Check themanufacturer’sinstructionsand recipesforpreservingfoods.Be

surecannerisflat-bottomedand fitsoverthecenterofsolid element.Sincecanninggenerates largeamountsofsteam, be careful toavoidburnsfromsteamorheat. Canningshouldonlybe done on surfaceunits.

Q. WhyistheCOOMOPhottothe – touch?

A. Moreheatistransferredtothe cooktopbythesolidelementthan

conventionalcoilsbecausethe elementisclampedsecurelytothe cooktop.This,ofcourse,elirn.inates spilloversfromgettinginsidethe cooktopchassis.Thesecretto keepingthecooktopcomfortably cooleristoturnthecooktopon onlyafterthecookwareandits contentsareplacedontheelement.

Moreheat willthenbe transferred tothecookwareandthe foodrather thanthecooktop.Ineithercase,

however,thecooktoptemperature

iswellwithinthelimitssetby

UnderwritersLaboratoriesandwill

notcausedamagetothecabinets,

countertops,cookware,dishtowels

andothermaterials.

3. A uniformpatternofbubbles acrossthebottomofthepan confirmsa goodheattrmsfer and a goodpot.

4. Bubbleslocalizedin onlya portionofthebottomindicate unevencontactoftie pantothe element,unevenheattransfer,

andan unsuitablepot.

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Page 9

Q. why doesthe solidfe~ement

OkewhenI firstturniton?

.—

—

A. Thisinitialharmlessnontoxic

smokingisbothnormaland necessary.Arustpreventativeis appliedtoeachelementatthe factory.Whentheunitisturnedon

forthefirsttime,thecoatingwill burnofftheelementareas.This takesapproximatelyfiveminutes andshouldbedone withoutany pansontheelement.Otherwise, thecoatingwillstickto thepan.

Q. why am 1overcookingmy

foodwith thenewsolidelement?

A. Thesolidelementisvery energy-efficientandretainsitsheat muchlongerthanthecoilelement.

Foodwillboilor frythreetofive minutesafterthecontrolsareturned off.Werecommendthatyou begin tooting atlowersettingsthanyou haveinthepast andgradually increaseordecreaseheatas desired. Theenergysavingsare significant.

Whydoesit*ke a longthe

cookmyfood?

A. Itdoesn’t.Theextratimeit

takescomparedtotheconventional coilelementismeasuredin seconds, notminutes.Thesefewsecondsare duetotheg~ter massoftheelement.

Ifthefoodiscookingslowly,itis

becausethepotsandpans arewarped orhaveanunevenbottomsurface. Ifflatbottompots andpansare used,cookingperformanceofthe solidelementcloselyparallelsthat ofthecoilelementwithlessenergy consumption,

Q. CanIusespecialtooting

equipment,likeanorientalwok9 onmyWtide~ementsmfacetits?

A. Cookwarewithoutfiatsurfaces

isnot recommended.Thelifeof yoursolidelementcanbe

shortenedandtherangecooktop canbedamagedfromthehighheat neededforthistypeofcooking.

Q. Why is the porcelainfinishon

ycontainerscomingoffl

A. If youselecta heatsetting

llighe;thanrequ~ forthe containermaterial,andleaveit,tie finishmaysmoke,crack,pop,or bumdependingonthepotor pan.

Also,a toohighheatforlong periods,andsmallamountsof dry fd, maydamagethefitish.

Homeca* mps

Caming shouldbedoneon

cooktoponly.

In surfacecooking,theuseof cookwareextendingmorethan

l-inchbeyondedgeofcooking element’strimringisnot recommended.However,when canningwithwater-bathor

pressurecanner,large-diameter cookwaremaybeused.Thisis becauseboilingwatertemperatures (evenunderpressure)arenot harmfulto cooktopsurfaces surroundingthecookingelement.

HOWEVER,DONOTUSE LARGEDIAMETERCANNERS OR~HER LARGEDIAMETER UTENSILSFORFRYINGOR

BOILINGFOODS~HER THANWATER.Mostsyrupor saucemixtures-and alltypesof f~ing—cookattemperaturesmuch higherthanboilingwater.Such

temperaturescould eventually harmcooktopsurfacessurrounding heatingunits.

1. Besurecannerfitsovercenterof

cookingelement.If yourrangeor

itslocationdoesnotallowthe tamer to be centeredonthe cookingelement,usesmallerdiametercontainersforgood canningresults.

2. Flat-bottomedcannersmustbe used.Do not usecannerswith flangedorrippledbottoms(ofien foundin enamelware)becausethey

don’tmakeenoughcontactwiththe

solidelementandtaketoolongto

boilwater.

3. Whencanning,userecipesand proceduresfromreputablesources. Reliablerecipesandproceduresare availablefromthemanufacturerof yourcanner;manufacturersof glassjarsforcanning,suchas Ball andKerr;andtheUnitedStates DepartmentofAgriculture ExtensionService.

4. Rememberthatcanningisa processthatgenerateslarge amountsofsteam.Toavoidburns fromsteamor heat,becarefil whencanning.

N~E: Ifyourrangeisbeing operatedonlowpower(voltage), canningmaytakelongerthan

expected,eventhoughdirections havebeencarefullyfollowed.The processmaybeimprovedby: (1)usinga pressurecanner,and (2)startingwithH~ tapwaterfor fastestheatingoflargequantitiesof water.

CAUTION:

Safecanningrequiresthatharmfil microorganismsaredestroyedand that thejars aresealedcompletely. Whencanningfoodsina waterbath canner,agentlebutsteadyboil mustbemaintainedcontinuously fortherequiredtime.When canningfoodsinapressurecanner, thepressuremustbemaintained continuouslyfortherequiredtime.

Solideiementsheatupandcool dowmmoreslowlythanconventional elements.Bmuse oft~ ~erenee~ afteryouhaveadjustedthe

controis,itisveryfiportant to makesuretheprescribedboilor pressurelevelsare maintained fortherequiredtime.

nf-

w— —–

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—.

—

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-w =

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Page 10

Cookiw

Guidesurface

Aluminumcontainersconductheat fastertian othermetals.Castiron andcoatedcastironcontainersare slowtoabsorbheat,butgenerally cookevenlyatW orMEDsettings.

su~etied Heatsett@s

Food Bevemges

cocoa Coffee

percolator-type

Breads

FrenchToast, Pancakes, GrilledSandwich

Cereals

Cornmeal,Grits, Oatmeal

Steelpansmaycookunevenlyif notcombinedwithothermetals. FlatgroundPyroceram”saucepans or skilletscoatedonthe bottom withaluminumcookevenly.Glass

Startat Setting

3-4-heat milk. Cover: HI-bring watertoperk.

7—preheatskillet 4-8minutes.

WM—allowabout5to 10minutesto melt.Butter

HI-cover, bringwatertoaboil.

saucepansshouldbe usedonlyas themanufacturerdescribes.Donot usea wiretrivetoranyotherkind ofheat-retardingpadbetweenthe utensilsandtheelement.

CompIeteatSetting

WM—finishheating. WM—maintaingentlebutsteadyperk.

7—finishcooking.

WM-2—addcerealandfinishtiming accordingtopackagedirections.

—

Meat, Fish, Poultry

Bacon SausagePatties

PotRoast,braised Chicken,fried

Deep-fried

LambChops, Hamburgers, LinkSausage,pan-fried ThinSteaks

StewedChicken,

CornedBeef, Tongue,etc.—

Simmering

Macaroni, Noodles, Spaghetti

HI—cookuntiljust startingtosizzle.

HI—meltfat,then4-5tobrownchic~en, cover.

HI–heat oil.

HI–preheatskillet,thengreaselightly.

HI—bringliquidtosteaming.

HI–bring saltedwatertoa boilinacovered utensil,addpastaslowlysoboilingdoes notstop.

HI—heat,untilpopcorn

starts to POP.

—

7-8—finishcooking.

2-3—simmeruntiltender,covered.HI–melt fat,then4-5 tobrown.Addliquid.SwissSteak,

2-3—cookuntiltender.

5toHI—maintaintemperature.Chicken,Shrimp

6-7–brownmeatandcooktodesired doneness.

2-3—covered,cookuntilforktender.(Water shouldslowlyboil.)Forverylargeamounts, MEDheatmaybeneeded.

8-9—maintainarollingboil,cookuntil tender.Forlargeamounts,HI maybeneeded tokeepwateratrollingboilthroughoutentire

cookingtime.

3-4-finish popping.

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Page 11

S%ewedHeatSettiw

Food Rice

Chocolate

HI—cover,bringwatertoa boil.

2—allowabout10to 15minutestomelt

Startat Setting

through,stirtosmooth.

Desserts

Candy PuddingandPieFilling

3-4-cook. Followrecipe. 3-4-cook accordingtopackagedirections.

Eggs

Cooked-in-Shell

HI—bringwaterto a boil,addeggs. OFF—timeaccordingly,forsoft-cooked3to

.—

Fried,Scrambled

Poached

Sauces Soup, Stews Vegebbles

HI—meltbutter,add eggs. HI—bringwatertoboil,add e~s. HI—meltfat.

HI—heatupliquid.

Fresh HI—cover,bringsaltedwatertoaboil.

Frozen

HI—cover,bringsaltedwaterandvegetables toa boil.

Complete at Setting

2-cover,finishtimingaccordingtopackage

directions.

4 minutesorhard-cooked15to20minutes.

WM—stirringtodesireddoneness.

WM—finishcooking.

3-4—finishcooking. WM—simmer.

3-4-cook 10-30minutes,dependingon

tendernessofvegetable.

3-4-cook accordingtotimeonpackage.

——

—

—.

Fried

HI—preheatskilletandoilorfat. 3-4-cook untildesiredtenderness

isreached. Deep-FatFrying HI—heatoil. In-Pouch

Saute

HI—cover,bringwatertoaboil. HI—heatoilormeltbutter; addvegetables.

5-HI—maintaintemperature:-4-5—finishtimingasdirectedon package. 4-5—cookuntildesireddonenessisreached.

N~E: Temperatureandtimearesuggestedguidelinesonly.Youmayvarythemtosuityourcookinghabitsandneeds.

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Page 12

Automaticmm~~andClock

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......-....———....——

TheAutomaticTimerandClockon yourrangearehelpfuldevicesthat serveseveralpurposes.

Tosetclock

~ SETTHECLOCK,pushthe center hob inandturn theclock handstothecorrecttime. (The MinuteTimerpointerwillmove also,let knobout,turn theTimer pointertoOFF.)

TosetMinukmer

TheMinuteTimerhasbeen combinedwiththeRangeClock. Useit totimeallyourprecise cookingoperations.You’ll recognizetheMinuteTimerasthe pointerwhichisdifferentincolor md shapethantheClockhands.

~ SETTHEMINUTETIMER, turnthecenterbob, without pushingin,untilpointerreaches numberofminutesyouwishtotime. (Minutesaremarked,upto60,in the centerringontheClock.)Atthe endofthesettime, abuzzersounds totell youtimeisup.fim knob, withoutpushingin,untilpointer

reachesOFFandbuzzerstops.

BakeUses

Automaticher

UsingAutomaticTimer,youcan TIMEBAKEwiththeovenstarting immediatelyandturningoffat

theStopTimesetor youcanset bothDELAYSTARTandS~P dialsto automaticallystartandstop ovenatalatertimeofday.Ittakes theworryoutofnotbeinghome tostartorstoptheoven.

Settingthedials forTIMEBAKE isexplainedin detailonpage14.

Q. HowcanI usemyMinute Timertomakemysurface

cookingeasier?

A. YourMinuteTimerwillhelp

timetotalcookingwhichincludes timetoboilfoodandchange temperatures.Donotjudgecooking timebyvisiblesteamonly. Food willcookin coveredcontainers eventhoughyoucan’tseeany steam.

Q.MusttheClockbeseton

correcttimeofdaywhenI wish tousetheAutomatic~er for baking?

A. Yes,ifyouwishto setthe

DELAYSTARTorSTOPdialsto turnonandoffatsettimesduring

timedfinctions.

can I usetheMnute Timer

~. tiuringovencooking?

A. TheMinuteTimercanbeused

duringanycookingfinction. The — AutomaticTimers(DELAYSTART _

andS~P dials)areusedwith TIMEBAKEfinctiononly.

Q.CanI changetheC!ockvvtile

I’mTimeCookingintheoven? A. No.TheClockcannotbechanged

duringanyprogramthatusesthe oventimer.You musteitherstop thoseprogramsorwaituntil they arefinishedbeforechangingtime.

—

Page 13

ingYour oven

—

BeforeusingYouroven

1. Lookatthecontrols.Besure youunderstandhowto setthem properly.Readoverthedirections fortheAutomaticOvenTimerso youunderstanditsusewiththe controls.

2. Checkoveninterior.Lookat theshelves.Takeapracticerunat removingandreplacingthem properly,togivesure,sturdy support.

3. Readoverinformationandtips that follow.

4. Keepthisbookhandysoyoucan referto it, especiallyduringthe firstweeksofgettingacquainted withyourrange.

ovenControk

PREHEATINGtheoven,evento

hightemperaturesettings,isspedy

—rarelymorethanabout10minutes. Preheattheovenonlywhen

necessary.Mostfoods willcook

satisfactorilywithoutpreheating. If you findpreheatingisnecessary, keepaneye ontheindicatorlight andputfoodintheovenpromptly afierthelight goesout.

ovenhbrior shelves

Theshelvesaredesignedwithstoplockssothatwhen ontheshelfsuppo~s,they(a)will stopbeforecomingcompletely fromtheoven,and(b)will whenremovingfoodfromor placingfoodonthem.

piacedcorrecfly

nottilt

Theovenhasfourshelfsupports— A (bottom),B,C andD (top). Shelfpositionsforcookingfood aresuggestedonBaking,Roasting andBroilingpages.

ovenLi@t

—..—

m“

—

—-

— ..–

Toremoveshelffromtheoven,lift uprearofshelf,pullforwardwith

Thecontrolsfortheovenare markedOVENSETandOVEN TEMRTheOVENSETcontrolhas

settingsforBAKE,TIME BAKE, BROILandOFF.Whenyouturn theknobtothedesiredsetting, tl~eproperheatingunitsarethen activatedforthatoperation.

The~~EN TEM~ controlmain~ins

the temperatureyouset, from

150°F.to BROIL(550°F.).

ovenCyctiwL@t

TheOvenCyclingLight glows untiltheovenreachesyourselected temwrature,thengoesoffandon

iththeovenunit(~)duringtooting.

stop-locks(curvedextensionunder shelf)alongtopofshelfsupports. Becertainthatshelfis cool before touching.

Toreplaceshelfin oven,insert shelfwithstop-locksrestingon shelfsupports.Pushshelftoward rearofoven;it willfallintoplace. Whenshelfisinproper position, stop-lockson shelfwillrununder shelfsupportwhenshelfispulled forward.

Usetheswitchtoturntheoven lightonandoff.

Switchislocatedontherange backsplashtotheleftoftheoven setknob.

——.

—–—

—

Page 14

Whencookingafoodforthefirst timeinyournewoven,usethetime givenonrecipesasaguide. Oven thermostatsmay“drift” fromthe factorysettingovertheyears,and 5-to 10-minutedifferencesintiming betweenanoldandnewovenare not unusual.You mightthinkyournew ovenisnot performingcorrectly; however,ithasbeensetcorrectlyat thefactoryandismorelikelytobe

accuratethantheovenit replaced.

HowtosetYourRange

forBaki~

1.Placefoodin oven,being sureto leaveabout1“betweenpansand ovenwallsforgoodcirculationof heat.Closeovendoor,andavoid frequentdooropeningsduring bakingtopreventundesirable results.

2. TurnOVENSETknobto

BAKEandOVENTEMF’knob totemperatureonrecipeor BakingGuide.

offautomaticallyatspecifictimes youwantbakingtostartandstop.

YourTime Bakeoptions:

-ediak Start&AutomaticStop.

Oventurnson right awayandturns offautomaticallyatyour preset stoptime.

DelayedStart&Stop.Oven

automaticallyturnson later~at yourpresetstarttimeandturns

offatyour presetstoptime. Rememberwhensettingstoptime

thattime-bakedfoodswillcontinue cookingaftertheoventurnsoff.

Howtosetmemate

S@rtandAutomaticStop

Beforebeginning,makesurethe

rangeclockshowsthecorrecttime ofday.

1.TosetStopTime, pushinknob onS~P dialandturnpointerto timeyouwantoventoturnoffifor

example,6:00.TheDELAYSTWT dialshouldbeat thesameposition asthetimeofdayonclock.

Howto setDelayedShrt andstop

1.TosetStartTime,pushin knob onDELAYSTARTdialandturn pointertotimeyouwantovento turnon;forexample,3:30.

2. TosetStopTime,pushinknob onS~P dialandturn pointerto timeyouwantoventoturnoffifo example,6:00.Thismeansyour _ recipecalledfor2YZhoursof bakingtime.

N~E: TimeonSTOPdialmustbe laterthantimeshownonrangeclock andDELAYSTARTdial.

—

3.Checkfoodfordonenessat minimumtimeon recipe.Cook longerif necessary.Switchoff heatandremovefoods.

HowtommeBake

Theoventimercontrolsare designedtoturntheovenonand

2. ~m OVENSETknobto TIMEBAKE.TurnOVENTEMP knobtodesiredoventemperature; forexample,250”F.

3.TurnOVENSETknobtoTIME BAKE.~rn OVENTEMPknobto 250”F.orrecommendedtemperature.

Placefoodinoven,close thedoor

andtheovenwillbeturnedonand offautomaticallyatthetimesyou

haveset. TurnOVENSETtoOFF

andremovefoodfromoven. OVENINDICA~R LIGHTat

TIMEBAKEsettingmaywork differentlythanatBAKEsetting. Carefullyrecheckthestepsgiven — above.If alloperationsaredoneas explained,theovenwilloperate — asitshould.

Page 15

aking Guide

1.Aluminumpansconductheat

~ quickly.Formostconventional

bakin~, light, shiny finishes generally

givebestresultsbecausethey preventoverbrowning.Dull (satin-

finish)bottomsurfacesofpansare recommendedforcakepansand pieplatestobesurethose areas browncompletely.

FoQd

Bread

Biscuits(%-in.thick) Coffeecake

Cornbreadormuffins CastIronorGlass Gingerbread Muffins ShinyMetalMuffinPans 400°-4250 20-30 Popove~

Quickloafbread MetalorGlassLoafPans 350°-3750 45-60 Yeastbread(2 loaves) MetalorGlassLoafPans Plainrolls ShinyOblongorMuffinPans 375°-4250 10-25

Container Temperature

ShinyCookieSheet 400°-4750 ShinyMetalPanwithsatin-finishbottom 350°-4000 20-30

ShinyMetalPanwithsatin-finishbottom

ShinyMetalMuffinPans 375° 45-60 mix,orbakeat450T.for25minutes,

ShinyOblofigorMuffinPans 350°-3750 20-30

2. Darkor non-shinyfinishes, 3. Opentheovendoorto check glassandPyroceram@cookware ofienabsorbheat,whichmayresult

foodaslittleaspossibleto prevent

unevenheatingandtosaveenergy. indry,crispcrusts.Reduceovenheat 25”F.iflightercrustsaredesired. Preheatcastironforbakingsome foodsforrapidbrowningwhen foodisadded.

Oven

400°-4500 20-40 Preheatcastironpanforcrispcrust.

350°

375°-4250 45-60 Darkmetalorglassgivedeepest

Time,

Minutes Comments

15-20 Canned,refrigeratedbiscuitstake

2to4 minuteslesstime.

45-55

Decrease about5 minutesformuffm thenat 350°F.for10to15minutes.

Darkmetalorglassgivedeepest browning.

browning.

— —

(withoutshortening) Angelfood Aluminum~be Pan 325°-3750 30-55 We-piecepanis convenient. Jellyroll MetalJellyRollPan 375°-4000 10-15 Linepanwithwaxedpaper. Sponge MetalorCeramic Pan

Cakes

Bundtcakes MetalorCeramic Pan 325°-3500 Oupcakes ShinyMetalMuff]nPans 350°-3750 20-25 Fruitcakes MetalorGlassLoafor~be Pan 275°-3000 2-4hrs. Layer ShinyMetalPanwithsatin-finishbottom 350°-3750 20-35 Layer,chocolate ShinyMetalPanwithsatin-finishbotiom 350°-3750 25-30 :oaf MetalorGlassLoafPans

DOokies

3rownies lrop refrigerator CookieSheet 400°-4250 ?ol!edorsliced CookieSheet 375°-4000

~ruits, lther Desserts

lakedapples GlassorMetalPan 300°-4000 :ustard GlassCustardCupsorCasserole

tiddings,Rice GlassCustardCupsor Casserole 325° ndCustard

ties ‘rozen ~eringue Spreadtocrustedges 320°-3500 15-25 Toquicklybrownmeringue,use400°F.

)necrust I

Wocrust hstryshell

fi.wellaneous

~akedpotatoes callopeddishes ouffles

MetalorGlassPans CookieSheet 350°-4000

(setinpanofhot water)

FoilPanonCookieSheet

GlassorSatin-finishMets: GlassorSatin-finishMetal 400°-425” GlassorSatin-finishMetal

SetonOvenShelf 325°-4000 GlassorMetalPan 325°-3750 30-60

Glass

325”-350° 45-60

45-65

Paperlinersproducemoremoistcrusts.

Use300”F.forsmallor individualcakes.

350° 40-60

325°-3500

300°-3500

400°-4250 45-70

400°-4250 40-60 Custardfillingsre~~irelower

450° 12-15

25-35 Barcookiesfrommixuse sametime.

10-20 Increasetemp.

6-12 25”F.to50”F.formorebrowning. 7-12

30-60

30-60 50-90

40-60

60-90

Reducetemp.to300°F.forlargecustard. Cookbreadorricepuddingwithcustard

base80to90minutes.

Largepiesuse400°F.andincreasetime. for8to10minutes, temperature,longertime.

Increasetimeforlargeamountorsix.

300°-3500 30-75

Page 16

Roastingiscookingbydryheat.

Tendermeatorpoultrycanbe

roasteduncoveredinyouroven. Roastingtemperatures,which shouldbelowandsteady,keep spatteringtoaminimum.When roasting,it isnotnecessaryto sear,baste,coveroraddwater

toyourmeat. Roastingisreallyabaking

procedureusedformeats.Therefore, ovencontrolsaresettoBAKEor T1~E BAKE.(Youmayhear a

slightclickingsound,indicatingthe ovenisworkingproperly.)Roasting iseasy;justfollowthesesteps:

Step1: Checkweightofmeat,and

place,fatsideUP,onroastingrack “kashallowpa-. @roilerp& with

rackisagoodpanforthis.)Line

broilerpan withaluminumfoilwhen usingpanformarinating,cooking withfruits,cookingheavilycured meats,orforbastingfoodduring cooking.Avoidspillingthese materialsonovenlinerordoor.

Step2: Place inovenonshelfin

AorBposition.Nopreheatingis necessary.

Step4:Mostmeatscontinueto cookslightlywhilestanding,after beingremovedhorntheoven.For rareormediuminternaldoneness,

ifmeatistostand10to20minutes

whilemakinggravy,or foreasier

carving,youmaywishtoremove

meatfromovenwheninternal tetiperatureis5to10”F.below temperaturesuggestedinguide. Ifnostandingisplanned,cook

meattosuggestedtemperaturein

guideonoppositepage.

N~E: YoumaywishtouseT~E

BAKE,asdescribedonpage14,to

turnovenonandoffautomatically.

Rememberthatfoodwillcontinue

tocookinthehotovenandtherefore

shotidberemovedwhenthedesired

internaltemperaturehasbeen

reached.

For mozen

Frozenroastsofbeef,pork,

Ross@

lamb,etc.,canbestartedwithout

thawing,butallow10to25minutes

perpoundadditiondtime(10

minutesperpoundforroastiunder

5pounds,moretimeforlarger

roasts).

QuewiomandAmwem Q

Q. k it necessarytQcheckfor

donenmwithameatthermometer?

A. Checkingthefinishedinternal temperatureatthecompletionof cookingtimeisrecommended. TemperaturesareshowninRoasting Guideonoppositepage.Forroasts over8lbs., cookedat300”F.with duced time,checkwiththermometer athalf-hourintervalsafterhdf the timehaspassed.

Q.my ismyroastcrmbling

whenItrytocarveit? A. Roastsare easierto sliceif

allowedto cool10to20 minutes afierremovingfromoven.Besure tocutacrossthegrainofthemeat.

Q. Do1needto preheatmy

oveneachtimeIcookaroast orpodtry?

A. It israrelynecessarytoprehea

youroven,onlyforverysmall roasts,whichcooka shortlength .— oftime.

Q. men buyingaroast,are

thereanyspecialtipsthatwould helpmecookitmore evenly?

A. Yes.Buya roastasevenin

thicknessaspossible,orbuyrolled roasts.

CanI sealthesidesofmyfoil

“tent”whenroastingaturkey?

A. Sealingthefoilwillsteamthe

meat.Leavingitunsealedallowsthe airtocirculateandbrownthemeat.

—

Step3:~rn OVENSETtoBAKE andOVENTEMPto325”F.Small poultrymaybecookedat375”F. forbest.browning.

@Thawmostfrozenpoultrybefore roastingtoensureevendoneness. Somecommercialfrozenpoultry canbecookedsuccessfullywithout thawing.Followdirectionsgiven onpacker’slabel.

—

Page 17

@oastiwGuide

1.PositionovenshelfatBfor

S~d~-Sk~ ~O~StS (3to7lbs.)and necessary.Basteasdesired.

atA forlargerroasts.

2. Place meatfat-sideup,orpoultry breast-sideup,onbroilerpanor othershallowpanwithtrivet.Do notcover.Donots~ff poultryuntil

justbeforeroasting.Use meat

probeformoreaccuratedoneness. Do notplaceprobein stuffing.)

NW Meat

Tendercuts;rib,highquali~sirlointip, 325° rumportopround*

Mb ~g orbone-inshouldefi 325°

Vd shoulder,legor loin* 325° Porkloin,ribor shoulde~

Ham,precooked 325°

Ham,~W *Forbonelessrolledroastsover6-inchesthick,add5to 10minutesperpoundtotimesgivenabove.

%Ultry

ChickenorDuck Chickenpieces

~rkey 325° WellDone:

3.Removefatanddrippingsas

4.$tinting tfie recommended forroas~ is 10to20minutesto allowroasttofirmupandmakeit easiertocarve.htemal temperature

willriseabout5°to 10”F.To compensatefortemperaturerise,if desired,removeroastfromoven earlierthanindicated.

Oven

Termpemture

325° WellDone: 35-45

325° WellDone: 20-30 17-20

325° WellDone: 375° Well Done:

Wnen- ‘inMinutes perfiund

W: 24-30 18-22 Medium:

WellDone: w:

Medium: 25-30 24-28 WellDone:

WellDone: 35-45 30-40

ToWarm:

Appro@ateRoastingTime,

3 to5-lbs. 6 to 8-lbs.

30-35 22-25 35-45 28-33

21-25 20-23 30-35

10minutesperpound(anyweight)

Under 10-lbs.

tO 5-lbs. Over 5-lbs.

35-40 30-35 185°-1900 35-40

10to E-!bs. Over15-lbs.

20-25 15-20 185°-1900

5.frozen rowts canbe conventionallyroastedbyadding

10to25minutesperpoundmore timethangivenin guidefor refrigeratedroasts.(10minutes perpoundforroastsunder5pounds.) Defrostpoultrybeforeroasting.

Interd

Tempemture ‘F

130°-1400 150°-1600 170°-1850

130°-1400

28-33 170°-1850

304

10to 15-lbs.

150°-1600

170°-1800 170°-1800 125°-1300 “

160°

185°-1900

In thigh:

_ –—

-. —

—.

Ef.

—

w-- ..

-- =

Page 18

Broilingis cookingfoodbyintense

-—

—

——

radiantheat fromtheupperunitin the oven.Mostfishand tendercuts ofmeatcanbebroiled.Follow thesestepstokeepspatteringand smokingtoa minimum.

Step1:If meathas fator gristlenear edge,cutverticalslashesthrough bothabout 2“apart.If desired,fat maybetrimmed,leavinglayer about1/8”thick.

Step2: Placemeatonbroilerrack inbroilerpan. Alwaysuserackso fatdripsintobroilerpan;otherwise

juicesmaybecomehotenoughto

catchW.

Step3:%sitionshelfonmommended shelfpositionassuggestedinBroiling Guideonpage19.Mostbroilingis doneon C.position,butifyour ovenisconnectedto208volts,you maywishtouse higherposition.

Step4: Leavetheovendoorajara fewinches(exceptwhenbroiling chicken).Thedoorstaysopenby itself,yetthepropertemperature ismaintainedintheoven.

Step5:TurnbothOVENSETand OVEN TEMPknobs

tO BROIL.

Preheatingunitsisnotnecessary. (Seenotesin BroilingGuide.)

Step6: Turnfoodonlyonceduring cooking.Timefoodsfor firstside

perBroilingGuide.

~rn food,thenusetimesgivenfor

secondsideasa guidetopreferred doneness.(Wheretwothicknesses andtimesaregiventogether,use firsttimesgivenforthinnestfood.)

Step%TurnOVENSETknob toOFF.Servefoodimmediately, andleavepanoutsideoventocool duringmealforeasiestcleaning.

1. Ifdesired,broilerpanmaybe linedwithfoilandbroilerrackmay be coveredwithfoilforbroiling. ALWAYSBECERTAIN~ MOLD FOILTHOROUGHLY~ BROILERRACK,ANDSLIT FOIL~ CONFORMWITH SLITSINRACK.Broilerracksare designedtominimizesmokingand spattering,andtokeepdrippings coolduringbroiling.Stoppingfat andmeatjuicesfromdrainingto

thebroilerpanpreventsrackfrom

servingitspurpose,andjuicesmay

becomehotenoughtocatchfire.

2. DONOTplaceasheetof aluminumfoilonshelf. Todoso mayresultinimproperlycooked foods,damagetoovenfinishand increaseinheat onoutsidesurfaces ofthe oven.

3. Asheetofaluminumfoilmaybe usedonflooroftheovenunderthe bakeunit,ifdesired.BECERTAIN FOILDOESN~ ~UCH BAKE UNIT.Aluminumfoilusedinthis waymayslightlyaffectthebrowning ofsomefoods.Changefoil whenit becomessoiled.

Q. my shodd I leavethedoor

closedwhenbroilingchicken? A. Chickenistheonlyfood

recommendedforclosed-door broiling.Thisisbecausechickenis relativelythickerthanotherfoods youbroil.Closingthedoorholds moreheatin theovenNlowing chickentocookevenlythroughout.

Q.Whenbroiling,isitnecessary toalwaysusearackin thepan?

A. Yes.Usingthe rack suspends

themeatoverthepan. Asthemeat cooks,thejuicesfallintotie pan, thuskeepingmeatdrier.Juices areprotectedbytherackandstay cooler,thuspreventingexcessive spatterandsmoking.

Q.ShouldI saltthemeatbefore

broiling? A. No.Salt drawsout thejuices

andallowsthemtoevaporate.

Alwayssaltafiercooking.~rn — meatwithtongs;piercingmeat withaforkalsoallowsjuicesto

—

escape.Whenbroilingpoultry or fish,brusheachsideoften withbutter.

Q.Whyaremymeak notturning outasbrownastheyshould?

A. Insomeareas,thepower

(voltage)to theovenmaybelow. In thesecases,preheatthe broil unitfor 10minutesbeforeplacing broilerpan withfoodin oven. Checkto seeifyouareusingthe recommendedshelfposition.Broil forlongestperiodoftimeindicated in theBroilingGuide.Turnfood onlyonce duringbroiling.

Q.DoI needtogreasemybroiler racktopreventmeatfmmsticking?

A. No.Thebroiler rack isdesigned

toreflectbroilerheat,thuskeeping thesurfacecoolenoughtoprevent meatstickingtothesufice. Howeve sprayingthebroilerracklightlywith

avegetablecookingspraybefore .-— cookingwillmakecleanupeasier.

Page 19

roiling Guide

—

— —

Broiling

1. Alwaysusebroilerpanandrack that comeswithyouroven.Itis designedtominimizesmokingand spatteringbytrappingjuicesin the shieldedlowerpartofthepan.

2. Ovendoorshouldbeajarforall foodsexceptchicken;thereisa specialpositionondoorwhich holdsdooropencorrectly.

3. Forsteaksandchops,slashfat evenlyaroundoutsideedgesofmeat.

Food Thickness Bacon

GroundBeef l-lb.(4 patties)

Well Done

BeefSteaks

Rare Medium

~WellDone

Rare I%-in.thick Medium WellDone

Ckicken 1 whole

BakeryProducts

Bread(Toast)or 2 to4slices ToasterPastries 1 pkg.(2)

EnglishMuffIns 2 (split)

Lobster~ils. 2-4

(6to8-oz.each)

Fish l-lb.filletsUto

Ham Slices l-in. thick B

(precooked)

porkChops

WellDone 2(l-in. thick)

LambChops

Medium 2(1 inch) WellDone

tiedium 2(1%inch) c WellDone

Wienersandsimilar l-lb. pkg.(10)

precookedsausages, bratwurst

Quantityandlor

Position Time, ~nutes

%-lb.(about8 c

thinslices)

‘hto %-in.thick

l-inchthick c

(1to 1%-lbs.)

(2to2%-lbs.)

(2to2M-lbs.), splitlengthwise

‘A-in.thick

2(% inch) about1 lb,

about10to U oz.

about1lb. B

Toslash,cutcrosswisethrough outerfatsurfacejusttotheedgeof themeat.Usetongstoturnmeat overtopreventpiercingmeatand

losingjuices.

4. If desired,marinatemeatsor chickenbeforebroiling.Orbrush withbarbecuesaucelast5 to 10 minutesonly.

5. Whenarrangingfoodonpan, donot letfattyedgeshangover

sides,whichcouldsoflovenwith fatdripping.

Shelf

c 9-1o c 13-14

c 9-1o

c 15-16

B 25-26

A 30-35

c 1%-2

c 3-4

c 5-6

c B

c 7-8 c 9-1o

c 5-6

First Side Second Side

3-4

7-8

13-16

8-9

10-11 10-11 13-14

10-11 17-18

Time, Minutes

Do not

turnover.

12-14

6. Broilerdoesnotneedtobe preheated.However,forverythin foods,ortoincreasebrowning, preheatifdesired.

7..fiozen Steakscanbe

conventionallybroiledby positioningtheovenshelfatnext lowestshelfpositionandincreasing cookingtimegiveninthisguide

1%timesper side.

Comments

3-4

6-7 Upto8 pattiestakeaboutsametime.

7-8

9-1o

13-14 recommended.

7-8 Slashfat.

14-16

20-25

10-15

4-5 Handleandturnverycarefully.

7-8 Increasetimes5to 10minutesperside

13-14

4-7 Slashfat.

10-11

6-7

1-2

Armngeinsinglelayer.

Spaceevenly.

Steakslessthan1inchcookthrough beforebrowning.Panfryingis

Reducetimesabout5 to 10minutesper sideforcut-upchicken.Brusheachside withmeltedbutter.Broilwithskin downfirstandbroilwithdoorclosed.

Spaceevenly.PlaceEnglishmuffins cut-side-upandbrushwithbutter,if desired.

Cutthroughbackofshell.Spread open.Brushwithmeltedbutter

beforeandafierhalftime.

Brushwithlemonbutterbeforeand duringcookingifdesired.Preheat broilertoincreasebrowning.

for1%-inchthickorhomecured. Slashfat.

Ifdesired,splitsausagesinhalf lengthwiseinto5to6-inchpieces.

m—

-–.

—

m.- .

-. =

Page 20

CareandCleating

Propercareandcleaningare importantsoyourrangewill give youefficientandsatisfactory service.Followthesedirections carefullyincaringforyourrangeto assuresafeandpropermaintenance.

PorcelainEnamelFinkh

The porcelainenamelfinishis sturdybutbreakableifmisused.

Thisfinishisacid-resistant.

However,anyacidfoodsspilled

(suchas fruitjuices,tomatoor vinegar)shouldnotbe permitted toremainonthefinish.

cleatingunderthe!Rqe

Theareaundertherangecanbe reachedeasilyforcleaningby removingthe bottomdrawer.To remove,pulldraweroutalltheway, tilt upthefrontandremoveit. To replace,insertglidesat backof drawerbeyondstoponrangeglides. Liftdrawerifnecessarytoinsert

easily.Letfrontofdrawerdown, thenpushinto close.

RemovabIeovenDoor

Hingekeeperin normalposition

Hingekeeperinlock positionfor door

removal

Graspthedooronbothsidesmidway

betweenthetopandbottom.Close

thedoorhalfway(45°)andliftuntil thehingesdisengagefromthe rangebody.

Toreplace,graspdooratsides.W~th

thedooratanangleasshown,locate

theupperhinges-inthetwoupper

slotsonthefrontfaceoftheoven. Lowerthedoortothehorizontal positionallowingthelowerhingeto engage.Pressdownlightlyondoor, returningthehingekeeperstothe normalpositionandclosethedoor. CAUTION:Ifthedoorisnot horizontal,thehingesarenot properlyengaged.Liftthedooroff andreinstallit.

ovenLamp

CAUTION:Beforereplacingyour ovenbulb, disconnecttheelectrical powerforyourrangeatthemain fuseor circuitbreakerpanel.Be suretoletthelampcoverandbulb coolcompletelybeforeremovingor replacing;

Toremove:

@Unscrewthe3 slottedscrewsin

thelampcover.

e Detachlensandframeand

removebulb. Toreplace:

~Replacewithahightemperature _ appliancebulbofsamesizeand wattageasoriginal.

@Replacethelampcoverand rescrewitbackintoplace.

oReconnectelectricalpowerto therange.

—

Toremovethedoor,open completely,pressdownlightlyon doorandslidehingekeepersforward oneachhingeto lockthedooropen.

—

Page 21

_ HowtoCleanSolidElemen@

—

The solidelementismadeofhigh

strengthcast-ironalloy.Thetrim

ringisstainlesssteel. The solidelementshouldbe

washedwithadampclothandthen driedoff. Finishbywipingover lightlywithcookingoil.

The surfacehasa heat-resistant coatingtopreservethesurfaceof

the element.Afiertheunitcools, anyboiled-overmaterialonthe elementshouldberemovedas soon aspossiblewitha slightlydamp cloth.Theelementshouldthenbe driedbyswitchingonfora few minutes.

Cleanverydirtysolidelements witha dampclothandalittlecleaning

powderwitha scouringpad.

Thematteblacksurfacecanbe maintainedbytreatingitperiodically

withtheCelloelectrolpolish packedwithyourrange.Usethe applicatortoapplyaverythin coatingofthepolishtotheentire elementsurface.Turntheelement onhighforseveralminutestobake thepolishtotheelement.Whenthe elementiscooled,rublightlywith a clothor papertoweltoremove anyexcesspolish.Beforenextuse, burnofftheelementbymeansofa shortpreheatingperiod.Aslight amountofsmokeandodorWNoccur.

Cookingathomeandpre-delivery factorytestingwillpermanently

changethestainlesssteelelement trimringto agoldcolor.Thisisa normalcharacteristicof staidess steelandwillnottiwt theoperation orperformanceofyourelements. Thestainlesssteeltrimringcanbe cleanedwithagoodqualitystainless steelcleaner.Thiswillalsorestore thetrimringtoitsoriginalcolor, untilitisreheated.

Failuretomaintainthesolid elementsasdirectedwillresult in defacingthesurfaceoveraperiod oftimeprimarilyduetocorrosion astheelementsaremadeofcast ironconstruction.

Donotusecoversoverthesolid elements.Anelementturnedon whilethecoverisinplacecan permanentlydamagethe cooktop. Coverscanalsotrapmoisturewhich maycausetheelementstorust.

—.

-8

m.- ..

-W =

—

Page 22

cleaning Guide

——

N~E: ht range/ovenpartscoolbeforetouchingorhandling.

PA~

Donotcleanthebakeunitorbroilunit.Anysoilwillburnoffwhen theunit isheated. N~E: Thebakeunitishingedandcanbeliftedgentlytocleantheovenfloor.If spillover,residue,orashaccumulatesaroundthebakeunit,gentlywipearoundtheunit withwarmwater.

BroilerPan

ControlKnobs: RangeTopand Oven

Outside GhissFinish

and Rack

~SoapandWater * Soap-FilledScouringPad OCommercialOvenCleaner

~MildSoapandWater

~SoapandWater

Drainfat,coolpanandrackslightly.(Do not let soiledpanandrackstandinoventocool.) Sprirddeon detergent.Fillthepanwithwarmwaterandspreadclothor papertowelover therack.Letpanandrackstandfora fewminutes.Wmh;scourifnecessary.Rinseanddry. OFI’ION:Thebroilerpanandrackmayalsobecleanedinadishwasher.

Pulloffknobs.Washgentlybutdonotsoak.Dryandreturncontrolstorangemakingsure tomatchflatareaontheknobandshaft.

Cleanoutsideofcooledblackglassdoorwithaglasscleanerthatdoesnotcontain ammonia.Washotherglasswithclothdampenedinsoapywater.Rinseandpolishwitha drycloth.Ifknobsareremoved,donotallowwatertorundowninsidesurfaceofglass whilecleaning.

Metal, including Side Trim and TrimStrips

PorcelainEnamel Surfac&

PaintedSurfaces

bside Oven Door*

OvenClner

Shelves

Solid Elements

@SoapandWater

~PaperTowel ~DryCloth

o SoapandWater

*SoapandWater

o Soap-FilledScouringPad

OCommercialOvenCleaner

e SoapandWater e Soap-FilledScouringPad OCommercialOvenCleaner

oSoapandWater @Soap-FilledScouringPad e CommercialOvenCleaner

e SoapandWater

o CleansingPowder

@Soap-FilledScouringPad

o CelloElectrolPolish

Wash,rinse,andthenpolishwithadrycloth.DON~ USEsteelwool,abrasives, ammonia,acids,orcommercialovencleanerswhichmaydamagethefinish.

Avoidcleaningpowdersor harshabrasiveswhichmayscratchtheenamel.Ifacidsshould spillontherangewhileitis hot,usea drypapertowelorclothtowipeuprightaway. Whenthesurfacehascooled,washandrinse.Forotherspills,suchasfatsmatterings,etc., washwith soapandwaterwhencooledandthenrinse.Polishwithdrycloth.

Usea mildsolutionofsoapandwater.Donotuseanyharshabrasivesorcleaningpowders whichmayscratchor marsurface.

Toclean ovendoor;opendoorcompletely,pressdownlightlyondoorandslidehinge keepersforwardoneachhingetolockdooropen. Graspthedooronbothsidesmidway betweenthetopandbottom.Liftthedooratanangleuntilthehingesdisengagefromthe rangebody.Cleanwithsoapandwater.Replacedoorbygraspingdooratsides,Withdoor atanangle,locatetheupperhingesinthetwoupperslotsonthefrontfaceoftheoven. Lower

thedoor tothehorizontalpositionallowingthelowerhingetoengage.Pressdown

lightlyon door,returnthehingekeeperstonormalpositionandclosethedoor. Coolbeforecleaning.

FORLIGHTSOIL:Frequentwipingwithmildsoapandwater(especiallyaftercooking meat)willprolongthetimebetweenmajorcleaning.Rinsethoroughly.NOTE:Soapleft onlinercausesadditionalstainswhenovenisreheated. FORHEAVYSOIL:Choosea nonabrasivecleanerandfollowlabelinstructions,using thinlayerofcleaner.Useofrubberglovesisrecommended,Wipeorrub lightlyon stubbornspots.Rinsewell.Wipeoffanyovencleanerthatgetsonthermostatbulb.When rinsingovenaftercleaningalsowipethermostatbulb.

Yourshelvescanbecleanedbyusinganyandallmentionedmaterials.Rinsethoroughly toremoveall materialsafiercleaning.N~E: Somecommercialovencleanerscause darkeninganddiscoloration.Whenusingforfirsttime,testcleaneronsmallpartofshelf andcheckfordiscolorationbeforecompletelycleaning.

—.

Thesolidelement shouldbewashedwithadampclothandthendriedout.Finish bywipingoverlightlywithcookingoil. Cleanverydirtysolidelementswitha damp clothandalittlecleaningpowderwithascouringpad.Thematteblacksurfacecanbe maintainedby treatingitperiodicallywiththeCelloelectrolpolishpackedwithyour range.Tousethefinish,usetheapplicatortoapplya verythincoatingofthepolishtothe entireelementsurface. ~m theelementonhighforseveralminutestobakethepolishto theelement.Whentheelement iscooled,rublightlywithaclothorpapertoweltoremove anyexcesspolish.

StorageDrawer

S~inless Steel TrimRings

o SoapandWater

o SoapandWater ~.StainlessSteelCleaner

Forcleaning,removedrawerbypullingitallthewayopen,tiltupthefrontandIifiout. Wipewithdampclothorspongeandreplace.Neveruseharshabrasivesor scouringpads.

Wipeall ringsaftereachcookingsounnoticedspatterwillnot“bumon”nexttimeyou cook.Toremove“burned-on”spatters,cleanwithagoodqualitystainlesssteelcleaner.

*Spillageof marinades,fruitjuices, andbastingmaterialscontainingacidsmaycausediscoloration.Spilloversshouldbewipedupimmediately,withcarebeing

takennottotouchanyhotportionoftheoven.WhenLfiesurfaceiscool,cleanand

rinse.

GENERALDIRECTIONS

—

Page 23

Questions?

__ ~ Use This

-—

fioblem Solver

—

Hyouneedmorehelp... mU,toll free:

GEAnswerCenter”

The

8W.626.2000

consumer itiormation service

If You Need service

Toobtainservice,seeyourwarranty onthebackpageofthisbook.

We’reproudofourserviceand wantyoutobepleased.If forsome reasonyouarenot happywiththe serviceyoureceive,herearethree stepstofollowforfurtherhelp.

FIRST,contactthepeoplewho

servicedyourappliance.Explain whyyouarenotpleased. In most cases,thiswillsolvetheproblem.

NEXT,if youare stillnotpleased, writeallthedetails-including yourphone number—to:

Manager,ConsumerRelations GeneralElectric AppliancePark Louisville,Kentucky40225

FINALLY,ifyourproblemis still notresolved,write:

MajorAppliance ConsumerActionPanel 20NorthWackerDrive Chicago,Illinois60606

Page 24

YOURGENERALELEmR1cRANGE

1~.b..d

Saveproofoforiginalpurchasedatesuch as yoursalesslip or cancelled check to establish warranty period.

WHAT1sCOVERED

WARRANTY

FULL QNEWEARWARRANTY

Forone year from dateof original purchase,we will provide,free of charge, parts and service labor

yourhome to repair or replace

anypati of the range that fails

because of a manufacturing defect.

LIMITEQ ADDITlONAL FOUR-YEARWARRANTY

Forthe second through fifth year from dateof original purchase, we will provide, freeof charge, a replacement solid element surface heating unit if the element fails because of a manufacturing defect. Youpayfor the service trip to your homeand service labor charges. This warranty does not cover Sensi-Tempcomponents, wiring, or switches.

This warranty is extendedto the original purchaser andany succeeding ownerfor products

purchased for ordinary home use inthe 48 mainland states, Hawaii and Washington, D.C.InAlaskathe

warranty isthe sameexceptthat it is

LIMITED becauseyou must payto ship the productto the service shop or forthe service technician’s travel coststo your home.

All warrantyservice will be provided

ourFactoryService Centers or

by byour authorized Customer Care” servicersduring normal working hours.

Lookin the White or Yellow Pages ofyour telephone directory for GENERAL ELECTRICCOMPANY, GENERAL ELECTRICFACTORY SERVICE. GENERAL ELECTRIC-

tiOTPOiN’T GENERAL ELE~RIC CUSTOMER CARE@SERVICE.

FAcToRySERVICEor

WHATIs Nm COVERED *‘ewicetrips‘0your‘ome‘0

Somestates

maynotapplyto you.Thiswarrantygivesyou specificlegal rights,andyoumayalsohaveotherrightswhichvaryfromstatetostate.

Toknowwhatyourlegalrightsare in yourstate,consultyour localorstateconsumeraffairsofficeoryourstate’sAttorneyGeneral.

Manager—Consumer Atiaim, Geneu’alElectric Company, AppIiance Park, Louisville, KY 40225

do notallowthe exclusionorlimitationofincidentalorconsequentialdamages,so the abovelimitationorexclusion

if futiher help is needed concerning this warranty,wri~e:

teach you howto usethe product.

ReadyourUseand Cam material.

Ifyou then have any questions about operating the product, please contact yourdealer or our Consumer Affairs office at the address below,or call, toll free:

The GE Answer Cente@

800.626.2000 consumer information service

e Improper installation.

If you have an installation problem, contact your dealer or installer. Youare responsible for providing adequateelectrical, gas,exhausting and other connecting facilities.

Warrantor: Geneml Electric Company

~ Replacement ofhousefuses or resetting of circuit breakers.

. Failureof the product if it isused for otherthan its intended purpose or usedcommercially.

@Damage to product caused byaccident, fire, floods or acts of God.

WARRAN~R ISNOTRESPONSIBLE FORCONSEQUENTIAL DAMAGES.

—.

—

‘ PartNG.205CI026 P149

2.27

GEMERAL

ELECTRIC

JBS28G

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