Ge JBS29GM User Manual

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Page 1

Solid Disk Electric Range

Safety instructions ....................3-5

Anti-Tip Device . . . . . . . . . .....................3,24

Operating

Aluminum Foal . . . . . . . . . . . .............4, 18,20

ClockandTimer . . . . . . . ....................14,15

Features......~~.......ti

Oven . . . . . . . . . . . . . . . . . . . .

Baking . . . . . . . . . . . . . . . . .

Broiling, Broiling Guide . ................20,21

Control Panel

Control Settings . . . . . . . . ...............14-15

Light; Bulb Replacement.... . . . . . ..13,24

Preheating

Roasting, Roasting Guide.. .....................19

Shelves

ThermostatAdjustment .......................13

Vent . . . . . . . . . . . . . . . . . . . . . ..................4,6

Surface Cooking . . . . . . . . ....................8-12

Control Settings . . . . . . . . ........................9

Cookware Tips . . . . . . . . . . .............10,11

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

Instructions,Tips

........................6,7

...............13-21

..............16-18

.ti..m..H..H...

__..w..nunnun.u..m....q_m17

...tl.............l

.................14

3,17,22,25

Problem Solver . . . . . . .............26

Morequestions?...call

GEAnswerCenter”81Z7.62&i2000

Care and

Cleaning Guide . . . . . . . . . .........................25

Cooktop.........m...o....

Door Removal . . . . . . . . . . . .................23,25

Storage Drawer . . . . . . . . ..........................23

Consumer Services . .

Appliance Registration . .. Model and Serial Number

Warran~

Model

CIeaning....................22-25

......................25

............27

............................2

Location...........2

. . . . . . . . . . . . . . . . . ......BackCover

JBS29GM

GE Appliances

IWVU105

Page 2

HELP

HELP You...

Before

read

is intended to help you operate and maintain your new range properly.

Keep it handy for answers to your questions.

If you don’t understand something

or need more help, write (include your phone number):

using

this book

Consumer Affairs

GE Appliances

Appliance Park Louisville, KY 40225

your

carefully.

range,

IF’ YOU I$iEED

Write

and serial

You’ll find them on a label on the front of the range behind the storage drawer.

These numbers are also on the Consumer Product Ownership Registration Card that came with your range. Before sending in this card, please write these numbers here:

Model Number

Serial Number

Use these numbers in any correspondence or service calls concerning your range.

down the modei

numbers.

SERVICE . .

U’ you

received

a damaged range...

Immediately contact the dealer builder) that sold you the range.

Save time and

money.

(or

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.

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 not happy with the

service

further help.

FIRST,

appliance. Explain why you are not pleased. In most cases, this will solve the problem.

you

receive, here are three steps to

contact the people who serviced your

for

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

Major Appliance Consumer

Action Panel 20 North Wacker Drive Chicago, IL 60606

still

not resolved, write:

Page 3

When using electrical appliances, precautions

should

followed,

basic

safety

including

the following:

●

USe this appliance

ody

for its intended use as

described in this manual,

Be 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 recommended in this

specifkxdly

book.

All

other

servicing

should be referred to a qualified technician.

●

Before performing

any service, disconnect the

range power supply at the household

distribution panel by removing

the

fuse or

switching off the circuit breaker.

WARNING-AM

injury

ranges can tip and

could

result. To-prevent accidental tipping of the range from abnormal usage including excess loading of attach it to the wall or

the

oven

floor

dour,

by installing the Anti-Tip device supplied. To insure the device is properly installed, and engaged,

inspect the rear

remove the drawer

leveling leg. Make sure it fits

panel

and

securely into the slot. 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. Please refer to the Anti-Tip device information in this book. Failure

take this precaution could result in tipping of the range and injury.

●

Do not leave children alone-children should

not be left alone or unattended in an area where an appliance is in use. They should to sit or stand on

any

part of the appliance.

never

be allowed

CAUTION:

Items

of interest to children

should

not be stored in cabinets above a range or on the backsplash of a range-children climbing on

the

range to reach items could be seriously injured.

●

Never

wear

Ioose-fifting or

htnghg

gWm@$

while using the appliance. Flammable material

could be ignited if brought in contact with hot heating elements and may cause sever burns.

. Use

only

dry pot holders-moist or damp pot holders on hot surfaces may

result

burns

from steam.

Do not

let

pot holders touch hot heating elements.

Do not use a towel or other bulky cloth.

●

Do not store or use combustible materials

the oven or near the cooktop.

. Do not store paper products, cooking

utensib~

or food in the oven when not in use. Do not store flammable materials in an oven

or near

the cooktop.

. For your safety, never use your

appIiance

for

warming or heating the room.

. Do

not

store or use combustible

materials9

gasoline or other flammable vapors or liquids in the vicinity of this or any

●

Keep

hood and grease

other

appliance.

fiIters

clean to maintain

good venting and to avoid grease fires.

. Do not

let

cooking grease or other

fktmmabk?

materials accumulate in or near the range.

●

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.

{continued next page)

Don’t

on the door, drawer or

allow

anyone to climb, stand or hang

range

top. They could damage the range and even tip it over, causing severe personal injury,

Page 4

IIMI?ORTANT

SAFETY

(continued)

o DO KWt tXMM51

SW%MX

burn even though they are dark color. clothing of surface units, areas interior area of the

for

Potentially areas facing the

During

cooling, first.

heating elenwts or interior

oven. These

and

other

hot

surfaces maybe

hat

enough

after use, do

not

touch or

let

flammable materials contact

nearby

surface units or any

oven; allow

surfaces include the

cuoktop, oven verit

sufficient time

couktop and

opening and surfaces near the opening, crevices around the oven door, and Remember: The

metal

trim parts

above

the

door.

insid~

surface of the oven maybe

hot when the door is opened.

s when cooking

pork,

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

safe to eat.

oval

e fj@I~

* Nling

when using

. DO

away

from

door. Hot

air or

burns to hands, face

~0119~

h~~t

oven.

Pressure

could bursty causing an

Keep

oven

p~a~e

OVWI

shelf

COOL

If shelves

let

pot holder contact heating

out

shelf

convenience in lifting

range when Qpellhlg o~en

steam which

escapes

and/or eyes.

food

containers in the

could build up and the

injury.

vent

duct

in desired

must be

~osition while Well

handled when hat, do

units

to the shelf

stop

heavy foods. M is also a

is a

the

precaution against burns from touching surfaces of the

door

or oven

walls.

cooking or roasting bags in

follow the package directions.

nOt MSe

overheated, they can catch fire.

your oven to dry newspapers.

can cause

not

oven.

hot

oven?

. ~~n’t we

aluminum

foil anywhere in

except as described in this book.

result in

afire hazard or damage to the range.

the

Oven

Misuse could

Page 5

Surface Cooking

Use

g..

l–

appliance is equipped with one more surface

Units

proper pan size-This

units of

different

size.

Select cookware having flat bottoms large

enough to cover the surface unit heating element.

The use of undersized cookware portion of the heating element to

will

expose a

direct

contact and may result in ignition of clothing. Proper relationship of cookware to surface unit will also improve efficiency.

●

Never

heat settings. greasy

●

Don’t

leave sufiace units

Boilover

spilkwers

that may catch on fire.

unattended at

high

causes smoking and

assume that you know how to operate all parts of the range. Some features may work differently from those on your previous range.

●

Clean

cooktop

with caution. If a wet sponge or cloth is used to wipe spills on a hot cooking area, be careful to avoid steam burn. Some cleansers can produce noxious fumes if applied to a hot surface.

~~n flaming the

fan off.

the

flame.

●

Foods for frying should be as dry as

Frost on frozen foods or moisture

can

foods

foods are under the

The

fan, if operating, may spread

cause hot

fat to

bubble up

hood? turn

possiblea

fresh

and

over

sides of pan.

●

Use Iitt]e

frying. Filling the

spillovers

. K a combination of

in frying, stir together before heating, or as fats melt slowly.

Always heat

Use dep

fat

for

effective shallow or deep-fat

pan too

full of fat can cause

when food is added.

oils

or fats

wilI

be used

. . .

fat slowly, and

watch

as it

fat thermometer whenever possible to

heats,

prevent overheating fat beyond the smoking point.

SAW

THESE

●

Only certain types of glass,

gk3ss/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 minimize the possibility of burns, ignition

of flammable

materiak,

and spillage, the handle of a container should be turned toward the center of the range without extending over nearby surface units.

●

Always

turn surface unit to OFF before

removing cookware.

●

Keep an eye on foods being fried at

HIGH

MEDIUM HIGH heats.

●

use of decorative

me@l

covers on

surface elements is not recommended. If a

covered element is turned on, element burnout

could

result.

INSTRUCTIONS

Page 6

8a--

???

FEATu~s

OF YO

RANGE

—

-—

‘“i!

‘1

~fM29(JM

..-., .:

. . . .

. . . . . . . . ;. :. .:

..’...’

::.

—————————

. . . . . . . . . . .

. . . .- .

. . .

. ., . . . . . . . . . : .:

. . . . . . . . . . .

-: :. , . . . .

. .

h -.

. . .

:.:.

-..”.-... ., -. .

—

-— ——. -— ———

— ——+—.——

‘–—~

—~—

Page 7

Feature Index

1 Storage Drawer

2 Model and Serial Numbers

(on oven frame behind storage drawer) 3 Anti-Tip Device 4 Broil Unit 5 Oven Interior Light 6 Solid Disk Element Surface Unit 7 Surface Unit Controls 8 “ON” Indicator Light for Surface Units 9

Oven Controls Automatic Oven Timer (turns your oven on and off for you automatically) Oven Control and Thermostat Clock

CLEAIVOFF pad

(push it to cancel any oven operation) Minute/Second Timer Oven “ON” Indicator Oven Display Panel

10 Set Knob

(lets you set oven temperature, clock timer and HI or LO broil)

11 Oven Light Switch

(lets you turn interior oven light on and off)

12 Oven Vent (area may get hot during oven use) 13 Cooktop

14 Oven Shelf Supports

Explained

on page

23,25

3,24

20,25

13, 24

8, 10, 12,24,25

9,25

14,25

14, 15

14–16. 20

14 14 14

14, 15

8,25

15 Oven Shelves

(easily removed or repositioned on shelf supports)

16 Bake Unit

17 Removable Oven Door

(easily removed for cleaning)

18 Broiler Pan and Rack

—

13,22,25

23,25

22,25

Page 8

SURFACE COOKING

Before

The top working surfaces of solid disk elements have There will be some smoke and odor; this is normal. a protective coating which must be hardened before using the elements for the first time. To harden this coating, the solid disk elements should be heated without a pan for a short period of time at HI setting.

Using Your Cooktop the First Time

Heating of the solid disk element will change the stainless steel trim rings to a gold color.

THE SOLID DISK ELEMENT PROTECTIVE COATING MUST

BE HARDENED TO HELP PROTECT THE ELEMENT OVER ITS LIFE.

General Information About Solid Disk Elements

Using a solid disk element is quite similar to using an electric coil, with which you probably are familiar. With both types of surface units-you cleanliness of electricity and the benefits of retained heat in the elements. However, there are differences.

Unlike electric coil surface units, solid disk elements

do NOT turn red hot, even at HI setting. You may, however, notice a dull glow when the elements are on HI and the room is dimly lit.

. Solid disk elements reach temperature a little slower,

and hold heat longer than conventional elements.

Solid disk elements have very even heat distribution.

Since solid disk elements hold heat longer, you may wish to turn the element off sooner, and take advantage of the residual heat. The amount of residual heat is dependent upon the quantity and type of food, the material and thickness of the pan and the setting used for cooking.

* The red dot in the center of the solid disk element

indicates built-in temperature limiters that automatically reduce the heat if a pan boils dry, if the element is turned on without a pan or if the pan is not making enough contact with the surface of the element. The red dots will wear off with use without affecting the performance of the elements.

wiil

enjoy the

● There is retained heat in the element.

wait for element to cool before cleaning element area.

. Solid disk element cooking takes you a step closer to

easier cleanup, because the cooking surface is sealed against spills and there are no drip pans or burner boxes to clean.

. You must use proper flat-bottomed

not cookware

Improper cookware will cause unsatisfactory

cooking results.

Cooktop temperatures increase with the number of elements that are on. With 3 or 4 elements turned high, so be careful when touching the cooktop.

~ha~

is warped, convex or concave.

on,

surface temperatures are

On boilovers,

cookware?

—.

—— .- ——

.—

—— ——. ..—

Page 9

Infinite Heat Controls

At both OFF and HI settings, there is a slight niche. When turning the control knob to either of these positions, you will feel the control “click” into the niche.

When cooking in a quiet kitchen, you may hear slight “clicking” sounds—an indication that the heat settings you selected are being maintained.

Switching heats to higher settings always results in a

quicker change than switching to lower settings.

How to Set the Controls

MEDIUM

HIGH

1. Grasp control knob and

push in.

2. Turn either clockwise or counterclockwise to desired heat setting.

Cooking Guide for Using Heat Settings

HI—Bring water to boil.

MEDIUM HIGH—Fast fry, pan broil; maintain

boil on large amount of food. MED—Saute and brown; maintain slow boil on large

amount of food. MEDIUM LOW—Cook after starting at HI; cook

with little water in covered pan. LO—Steam rice, cereal; maintain serving

temperature of most foods.

fast

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

Be sure you turn control to OFF when you finish An indicat& light will glow ANY heat on any surface unit is on.

NOTE:

1. At HI or MEDIUM HIGH, never leave food

unattended.

spillovers

2. At LO or MEDIUM LOW, melt chocolate, butter

on small unit.

Boilovers

may catch fire.

MEDIUM

HIGH

‘1

cooking.

cause smoking; greasy

&hen

—

Page 10

SOLID DISK ELEMENT COOKWARE TIPS

For cooking on solid disk elements, the use of appropriate cookware is very important.

. Aluminum cookware conducts heat faster

other metals.

Cast iron and coated cast-iron containers are slow

to absorb heat, but generally cook evenly at

MED heat settings.

Glass cookware

manufacturer describes.

● Do not use a wire trivet or any other kind of

heat-retarding pad between the cookware and

the

element.

should

be used only as the

than

Good pans have a thick, flat bottom which absorbs

the heat from the element. The thick, flat bottom

provides good heat distribution from the element to the food. This cooking process requires little water, fat or electricity.

● Pans with thin, uneven bottoms do not adequately

utilize the heat coming from the element. The food to be cooked may burn and require more time and electricity. You would also have to add more fat or water.

Pans with uneven bottoms are not suitable.

.!,::: ’2.;,,,,

.- .;.. !7,,,

~:, ,:,,.,

, ,

/’, :

/+,.:,

/,;,,.

.,,

..:’2’:.

‘

‘Z: /;.. :”..

,.,-<4.

,,.

>.<,>.,..

,,,.,

, .

‘-,,,’,

.:~>.

*L,

,’

.9”: /2)

f ;:;;

● Don’t use pans with rounded

bottoms. They don’t have enough contact with the solid disk

,, /

element to cook properly.

● Use pans of the correct diameter

only. They should be slightly larger than the solid disk element so

spillovers

cooktop and not bake onto the element. A damp cloth is sufficient to rem-eve the spill. Pans should not overhang- more than 1 inch beyond the element.

energy usage, you should use a pan that is sized correctly for the cooking process, with a fitted lid to avoid evaporation loss, and cook with as little water or fat as possible. If the pan is too small, energy is wasted and spillage can flow onto the solid disk element.

o Place only dry pans on the solid

disk elements. Do not on the elements, particularly wet lids.

will flow onto the

well-

place

lids

● We recommend that you use

only a flat-bottomed wok. They are-available at your local retail store. The bottom of the wok should have the same diameter as the element proper contact.

● Do not use woks that have

support rings. This type of wok will not heat on solid disk elements.

● Some special cooking procedures

require specific cookware such as pressure cookers, deep fat fryers, etc. All cookware must have flat bottoms and be the correct size. The cookware should also be covered, if applicable to the cooking process.

● Except in pressure cooking with

water and water-bath canning, canning pots should not extend more than 1 inch beyond the surface of a solid disk element and should have flat bottoms. When canning pots do not meet this description, the use of the HI heat setting causes excessive heat buildup and may result in damage to the cooktop. See the Home Canning Tips section for further information.

ensure

—

Page 11

To check how a pan will perform on a solid disk element:

1. Put 1 inch of water into the pan.

2. Bring water to a boil and observe the pattern of the bubbles as the water comes to a boil.

3. A uniform pattern of bubbles across the bottom of the pan confirms a good heat transfer and a

good pan.

Questions and Answers

May I can foods and preserves on my solid

disk elements?

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 the solid disk element. Since canning generates large amounts of steam, be careful to avoid bums from steam or heat. Canning should only be done on

surface units. Follow our recommendations in the

Home Canning Tips section.

Why does the solid disk element smoke when

I first turn it on?

This initial smoking is both normal and necessary. A rust preventative is applied to each element at

the

factory. When the unit is turned on for the first time, the coating will burn off the element areas. This takes approximately five minutes and should be done without any cookware on the element. Otherwise, the coating will stick to the cookware.

Why is the cooktop hot to the touch?

More heat is transferred to the cooktop by the solid disk elements than by conventional coils because the elements are clamped securely to the cooktop. This, of course, eliminates inside the cooktop chassis.

the cooktop comfortably cooler is to turn the cooktop on only after the cookware and its contents are placed on the element. More heat will then be transferred to the cookware and the food rather than the cooktop. The cooktop temperature will not cause damage to the cabinets, countertops or cookware.

spillovers

The secret to keeping

from getting

4. Bubbles localized in only a portion of the bottom indicate uneven contact of the pan to the element, uneven heat transfer or an unsuitable pan.

Q. Why am I overcooking my food with the new

solid disk elements?

A. The solid disk elements are very energy-efficient

and retain heat much longer than the coil elements. Food will boil or fry three to five minutes after the controls are turned off. We recommend that you begin cooking at lower settings than you have in the past and gradually increase or decrease heat as desired. The energy savings are significant.

Q. Why does it take a long time to cook my food? A. It doesn’t. The extra time it takes compared to the

conventional coil element is measured in seconds, not minutes. These few seconds are due to the greater mass of the element. If the food is cooking slowly, it is because the pots and pans are warped or have an uneven bottom surface. If flat-bottomed pots and pans are used, cooking performance of the solid disk element closely parallels that of the coil element with less energy consumption.

Q. Can I use special cooking equipment like an

oriental wok, on my solid disk elements?

A. We recommend that you use only a flat-bottomed

wok. They are available at your local retail store. The bottom of the wok should have the same diameter as the element to ensure proper contact. Do not use woks that have support rings. This type of wok will not heat on solid disk elements.

Q. Why is the porcelain finish on my cookware

coming off?

A. If you set your solid disk element on a heat setting

higher than required for the cookware material,

and let the cookware sit too long, the cookware’s

finish may smoke, crack, pop or burn depending on the pot or pan. Also, cooking small amounts of dry food may damage the cookware’s finish.

———— .-.

Page 12

HOME CANNING TIPS

Canning should be done on the solid disk elements only.

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

water-

Observe Following Points in Canning

Be sure the canner fits over the center of the

cooking element. If your range or its location does

not allow the canner element, use smaller-diameter pots for good canning results.

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

too long to boil water.

contact with the solid disk element and take

Flat-bottomed canners are recommended.

be centered on the cooking

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

WATER. Most syrup or sauce mixtures—and

frying+ook

boiling water. Such temperatures harm cooktop surfaces surrounding the solid disk

elements.

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 Agriculture Extension Service.

4. Remember that canning is a process that generates large amounts of steam. To avoid bums from steam or heat, be careful when canning.

NOTE: If your house has low voltage, canning may take longer than expected, even though directions have been carefully followed. The process time will be shortened by:

(1)

using a pressure canner, and

(2) starting with HOT tap water for fastest heating

of large quantities of water.

at temperatures much higher than

could

eventually

thelJnited States Department of

all

types

CAUTION:

Safe canning requires that harmful microorganisms are destroyed and that the jars are sealed completely. When canning foods in a water-bath canner, a gentle but steady be maintained continuously for the required time. When canning foods in a pressure canner, the pressure must be maintained continuously for the required time.

Solid

disk elements heat up and cool down more slowly than other conventional elements. Because of this difference, after you have adjusted the controls, it is very important to make sure the prescribed boil or pressure levels are maintained for the required time.

boil

must

The solid disk elements have temperature limiters that help prevent damage to the cooktop. If the bottom of your canner is not flat, the solid disk element can overheat, triggering the temperature limiters to turn the element off for a time. This will stop the boil or reduce the pressure in the canner.

Since you must make sure to process the canning

jars for the prescribed time, with no interruption

in processing time, you cannot can on solid disk elements if the bottom of your canner is not flat enough.

——

Page 13

Before Using Your Oven

1. Look at the controls. Be sure you understand how to 3. Read over information and tips that follow.

set them properly. Read over the directions for the Oven Controls so you understand how to use them.

2. Check oven interior. Look at the shelves. Take a practice run at removing and replacing them properly, to give sure, sturdy support.

Keep this book handy so you can refer to it,

especially during the first weeks of using your new range.

Oven Shelves

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

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

To remove the shelves

from the oven, pull them toward you, tilt front end upward and pull them out.

To replace, place shelf on shelf support with locks (curved extension under shelf) facing up toward the rear of the oven. Tilt up front and push the 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.

stop-

~==~,

Shelf Positions

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

Ill o

),:,

1111

Oven Light

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

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

Ill

Oven Thermostat Adjustment

The thermostat in your new range has been set correctly at the factory, so be sure to follow the recipe temperatures and times the first few times you bake in your new oven.

If you think the oven should be hotter or cooler, you can adjust the thermostat yourself. To decide how much to change the thermostat, set the oven temperature temperature in your recipe, then bake. The results of this-test should-give you-an idea of how much the thermostat should be changed.

To adjust temperature:

1. Push the BAKE pad.

2. Select a temperature between the SET knob.

25”F.

higher or lower than the

500”F.

and

550”F.

.—

with

3. Quickly (within two seconds, before the BAKE

function energizes) push and hold the BAKE pad for about 5 seconds. The display will show a plus number, a minus number, or “00.”

4. Turn the SET knob to adjust the temperature

5“F.

steps. You can raise it until

in on display or lower it until “-35” F.” shows on display. If the control beeps and flashes, push the CLEAR/OFF pad and start over.

5. When you have made the desired adjustment, push the CLOCK pad to go back to the time of day display or to use your oven as you would normally.

.——

“+35”F.”

-—

shows

Page 14

FEATURES OF YOUR OVEN CONTROL

BAKE

CLEAR/OFF

BROIL

Emml

TIMER

Oven “On” Indicator

The word “ON” is displayed when the BAKE or

BROIL pad is pushed. It goes out when the

CLEAWOFF pad is pushed or when oven shuts

off automatically. The oven operation is controlled electronically.

The following instructions tell you how to operate the electronic controls.

To Set the Minute/Second Timer

Push TIMER pad.

Turn SET knob to desired amount of time (up to

9 hours and 59 minutes). The Minute/Second Timer will begin to count down within a few seconds.

When time is up, the End-of-Cycle Tone (3 long

beeps) will sound and the display will again show the time of day.

CLOCK STOP

TIME TIME

OVEN

To Set the Clock

Push CLOCK button.

Turn SET knob to correct time of day. Clock is now

2. set. The clock must be set to the correct time of day for accurate automatic oven timing operations.

NOTE: The Minute/Second Timer is a reminder only and will not operate the oven.

You can use the Minute/Second Timer whether or not the oven is being used. The Minute/Second Timer does not interfere with oven operations.

To Cancel the Timer

Push and hold TIMER pad for three seconds. This will clear the Minute/Second Timer function.

Automatic Oven Operation

The oven control will automatically start and stop your oven cooking operation for you.

For automatic oven cooking:

1. Push the OVEN TIME pad.

2. Turn the SET knob to set length of baking time.

Push the BAKE pad.

Turn SET knob to set the

desired temperature. When cook time is reached, the

End-of-Cycle Tone will sound and the oven will turn off.

——

During automatic cooking:

“

You can push the STOP TIME

pad to find out when the of-Cycle Tone will sound and the oven will turn off.

“

You can push the CLOCK pad

to display time of day without canceling the oven operation.

End-

Page 15

To Delay Starting an Automatic Oven Operation

If a delayed cooking operation is desired:

1. Push STOP TIME pad.

2. Turn SET knob to time of day when baking should be completed. Stop time must be equal to or greater than the cook time plus the current time of day.

3. Push OVEN TIME pad.

4. Set length of baking time with SET knob.

5. Push BAKE pad.

6. Turn SET knob to desired temperature. When stop time is reached, the End-of-Cycle Tone

will sound and the oven will turn off.

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

to sit out for more than one hour before or after cooking. Room temperature promotes the growth of harmful bacteria. Be sure that oven light is off because heat from the bulb will speed harmful bacteria growth.

NOTE: You can push the STOP TIME pad to find out when the oven will turn off.

How to Change a Program

When a function has been entered, you can recall what has been programmed by pushing the corresponding function pad. The messages in the

display show you which function is currently being displayed. While the function is displayed, you can change it with the SET knob. You can change any programmed function at any time.

Tones

End-of-Cycle Tone (3 long

beeps—one second on, one beeps, l/4-second on, l/4-second second beep): indicates oven has second off): shows that a timed oven operation has reached STOP TIME or that the Minute/Second partially programmed. For Timer has counted down. example, if you have selected a

Key Tone (single, l/10-second beep): sounds when any pad is pushed.

Attention Tone (series of short Notification Tone (single, off, until proper response is given):

will sound if oven has only been

cook time but no temperature, you will heat the Attention Tone until you select a temperature or push the CLEAWOFF pad.

Function Error Tone (series of very rapid beeps,

l/8-second on, l/4-second of~: display will show a code. Cancel Function Error Tone by pushing the CLEAWOFF pad. If the Function Error Tone starts again (after about 15 seconds), call for service. Disconnect the range electrical supply to stop the tone.

If the function error occurred while you were programming the Oven Control, push the CLEAWOFF pad and try again.

Pushing the except the Clock and Minute/Second Timer.

CLEAIVOFF pad will clear all functions

stabilized at selected temperature.

one-

—

Page 16

BAKING

Your oven temperature is controlled very accurately using an oven control system. We recommend that you operate the oven for a number of weeks to become familiar with your new oven’s performance. If you think an adjustment is necessary, see the Thermostat Adjustment section in this book.

How to Set Your Range for Baking

To avoid possible burns, place the shelves in

correct position before you turn the oven on.

1. Push the BAKE pad.

2. Turn SET knob until desired temperature is displayed.

A one-second beep will sound when the oven has preheated to and stabilized at selected temperature.

3. When finished baking, push the CLEAR/OFF pad.

NOTE: To recall what temperature you have selected

while the rising temperature is being shown, push and hold the BAKE pad. The selected temperature will be shown while you hold the BAKE pad. The actual oven temperature will be shown after a few seconds. You can push the CLOCK pad to display time of day without canceling the oven operation.

the

You can change the selected temperature at any time by pushing the BAKE pad and turning the SET knob.

Page 17

For best baking results, follow these suggestions:

Oven Shelves

Arrange the oven shelf or shelves in the desired

locations while the oven is cool. The correct shelf position depends on the kind of food and the browning desired. As a general rule, place most foods in the middle of the oven, on either the second or third shelf from the bottom. See the chart for suggested shelf positions.

Type of Food

Angel food cake Biscuits or muffins

Cookies or cupcakes Brownies Layer cakes Bundt or pound cakes Pies or pie shells Frozen pies Casseroles Roasting

Shelf Position

A B or C

or C B or C B or C A or B B or C A (on cookie sheet)

B or C A or B

Preheating

Preheat the oven if the recipe calls for it. Preheat Preheating is necessary for good results when baking means bringing the oven up to the specified temperature before putting in the food. To preheat, set and roasts, preheating is not necessary. For ovens the oven at the correct temperature—selecting a without a preheat indicator light or tone, preheat 10

higher temperature does not shorten preheat time.

cakes, cookies, pastry and breads. For most casseroles

minutes. After the oven is preheated place the food in the oven as quickly as possible to prevent heat from escaping.

Baking Pans Pan Placement

Use the proper baking pan. The type of finish on the

pan determines the amount of browning that will occur.

Dark, rough or dull pans absorb heat, resulting a browner, crisper crust. Use this type for pies.

Shiny, bright and smooth pans reflect heat, resulting in a lighter, more delicate browning. Cakes and cookies require this type of pan.

Tin and stainless steel may not heat evenly.

Glass baking dishes also absorb heat. When baking in glass

25”F.

the recipe. This is not necessary when baking pies or casseroles.

baking

dishes, lower the temperature by

and use the recommended cooking time in

For even cooking and proper browning, there must be

enough room for air circulation in the oven. Baking

results will be better if baking pans are centered as

much as possible rather than being placed to the front or to the back of the oven.

Pans should not touch each other or the walls of the oven. Allow as from the back of the oven, the door and the sides. If you use two shelves stagger the pans so one is not directly above the other.

to 1 M inch space between pans as well

(continued next page)

Page 18

BAKING

(continued)

Baking Guides

Follow the recipe or the directions on the back of the box to get the best baking results.

When baking cookies, flat cookie sheets (without

sides) produce better-looking cookies. Cookies baked in a jelly roll pan (short sides all around) may have

darker edges and pale or light browning may occur. Do not use a cookie sheet so large that it touches the

walls or the door of the oven.

For best results, use only one cookie sheet in the oven

at a time.

Pies

For best results, do not bake pies in a shiny metal pan. When baking cakes, warped or bent pans will cause The heat is reflected and the bottom crust will be pale and underdone. Frozen pies in foil pans should be A cake baked in a pan larger than the recipe placed on an aluminum cookie sheet for baking since the shiny foil pan reflects heat away from the pie drier than it should be. If baked in a pan smaller than crust; the cookie sheet helps retain it. recommended, it may be undercooked and batter may

Cakes

uneven baking results and poorly shaped products. recommended will usually be crisper, thinner and

overflow. Check the recipe to make sure the pan size used is the one recommended.

Aluminum Foil

Never cover a shelf entirely with a large cookie sheet or aluminum foil. This will disturb the heat circulation and result in poor baking. A smaller sheet of foil may be used to catch a spillover by placing it on a lower shelf several inches below the food.

Don’t Peek

Set the timer for the estimated cooking time and do not open the door to look at your food. Most recipes provide minimum and maximum baking times such as “bake 30-40 minutes.”

DO NOT open the door to check until the minimum

time. Opening the oven door frequently during cooking allows heat to escape and makes baking times longer. Your baking results may also be affected.

Page 19

Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncovered in your oven. Roasting temperatures, which should be low and steady, keep spattering to a minimum. Roasting is

easy, just

follow these steps:

1. Position oven shelf

at second from

bottom position (B)

for small size roast (3 to 5 pounds) and

at bottom position

(A) for larger roasts.

2. Check weight of roast. Place meat fat-side-up or poultry breast-side-up on roasting rack in a shallow pan. The melting fat will baste the meat. Select a pan as close to the size of the meat as possible. (Broiler pan with rack is a good pan for this.) Line the broiler pan with aluminum

foil

when using the

Frozen Roasts

pan for marinating, cooking with fruits, cooking heavily cured meats, or basting food during cooking. Avoid spilling these materials inside the oven or inside the oven door.

Push the BAKE pad and turn SET knob until

desired temperature is displayed. Check the

Roasting Guide for temperatures and approximate

cooking times.

4. Most meats continue to cook slightly while standing after being removed from the oven.

Standing time recommended for roasts is 10 to 20 minutes. This allows roasts to firm up and makes them easier to carve. Internal temperature will rise about 5° to 10”F.; to compensate for temperature increase, if desired, remove the roast from the oven when its internal temperature is 5° to 10”F. less than temperature shown on the Roasting Guide.

Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 15 to 25 minutes additional time per pound (15 minutes additional time per pound for roasts under 5 pounds, more time for larger roasts).

ROASTING GUIDE

Type

Meat

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

Lamb leg or bone-in

Veal shoulder, leg or Pork loin, rib or

roundt

shoulder~

loin~

shoulder~

Ham, precooked Ham, raw

Poultry

Chicken or Duck Chicken pieces

Turkey

Oven

Temperature

325°

325° 325° 325°

325°

325° 350°

325°

Doneness

Rare: Medium: Well Done: Rare: Medium: Well Done: Well Done:

Well

To Warm:

Well

Well Done: Well Done:

Well Done:

Done:

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.

Approximate Roasting Time

in Minutes per Pound

3 to 5 lbs.

24–33

35-39 22-29

40-45

21-25 20-23 25–30 30–35 35–45 35-45 30-40 17-20

minutes per pound (any weight)

Under 10 lbs. 20-30

3 to 5

lbs.

35–40 35-40

10 to 15 lbs. Over 15 lbs.

18-25

6 to 8 lbs.

18–22 30–35 24-28

28–33 30-40

10 to 15 lbs.

17-20

Over 5 lbs.

30–35

15-20

Internal

Temperature ‘F.

140°–1500* 150°–1600 1700–1 85° 140°–1500* 150°–1600 1700–1 85° 170°–1800 170°–1800 1 150–1 25°

170°

185°–1900 1850–1 90°

In thigh:

185°-1900 ‘

tFor boneless rolled roasts over 6 inches

*The Us.

Depafiment

Of Agriculture

some food poisoning organisms may survive.”

says

“Rare beef

thick,

add 5 to

(Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

minutes per pound to

popular, but you should know that cooking it to

times given

above.

only 140°F. means

Page 20

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.

1. If meat has fat or gristle near edge, cut vertical

slashes may be trim~ed, leaving layer

2. Place meat on broiler rack in broiler pan which comes with range. Always use rack so fat drips into broiler pan; otherwise juices may become hot enough to catch fire.

recommended shelf position as suggested in Broiling Guide.

4. Leave the door open to the broil stop position. The door stays open by itself, yet the proper temperature is maintained in the oven.

throw.zh

Position shelf on

both about 2“

atmrt.

If desired, fat

~bout

1/8” thick.

5. Press the BROIL pad and turn the SET knob until your choice of HI BROIL or LO BROIL is displayed. NOTE: Chicken and ham are broiled at LO BROIL in order to cook food without overbrowning it.

6. Turn food only once during cooking. 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.)

When finished broiling, push the Serve food immediately, and leave pan outside oven to cool during meal for easiest cleaning.

I\F-=+>

CLEAWOFF pad.

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 it just 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

When broiling, is it necessary to always use a

rack in the pan? Yes. Using the rack suspends the meat over the

pan. As the meat cooks, the juices fall into the pan, thus keeping meat drier. Juices are protected by the rack and stay cooler, thus preventing excessive

spatter and smoking.

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 also 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 range

may be low. In these cases, preheat the broil unit for 10 minutes before placing broiler pan with food in oven. Check to see if you are using the recommended shelf position. Broil for 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 sticking to the surface. However,

spraying the broiler rack lightly with a vegetable cooking spray before cooking will make cleanup easier.

Page 21

1. Always use broiler pan

and

rack that comes with your oven. It is designed to minimize smoking and spattering by trapping juices in the shielded part of the pan.

2. Oven door should be open to

position. See

the Broiling section.

3. For steaks and chops, slash fat

the

broil stop

evenly

around outside edges of meat. To slash, cut crosswise through outer fat surface just to the edge of the meat. Use tongs to turn meat over to prevent piercing meat and losing juices.

If desired, marinate meats or chicken before

broiling, or brush with barbecue sauce last 5

10 minutes of broiling only.

lower

When arranging food on pan, do not

edges hang

fat

drippings.

6. Bro]ler dt}es for ver=y thin foods,

preheat

“7.

Frozen

positioning the oven shelf

over sides, which could soil

not

need (o

be preheated. However,

or to increase browning,

if desired.

L.teaks ~an

be conventionally broiled by

at next lowest shelf

let

fatty

oven with

posi~ion and increasing cooking time given in this

guide 1 Y times

}o(~r range

m:~y be broiled by

po~iti(~ning

per side.

is connected to 208 volts, rare steaks

preheating broil heater and

the oven shelf one position higher.

Food

Bacon

Ground Beef Well

Done

Beef Steaks

Rare Medium Well Done

Rtire

Medium

Well

Done

Chicken

Bakery Products

Bread (Toast ) or

Toaster Pastries

English Muffins

Lobster Tails

Fish

Harm Slices

(precooked)

Pork Chops

Well Done

Lamb Chops

Medium Well Done

Medium

Well Done

Wieners

precooked sausages,

bratwurs[

and similar

Quantity andhr

Thickness

1/2 lb. (about

thin slices)

1 lb. (4 patties)

1/2

3/4

inch thick

1 [o I k: Ib\.

(

1 M Inch

thick

27? 113s.)

]

~)h(,{c

)’2

lhs.

\plit

Iengthwl\e

to 4 slices

pkg. (2)

2 (split)

L-4

to 807. each)

-lb. fillets 1/4 to

[hich

l/~ inch

1 inch thick

(

l/2 inch)

( 1 inch [hick)

about I lb

( 1 inch)

Jbout

1() to I 2 0/

2 ( 1

X inch)

about 1 lb.

1 -lb. pkg. ( 10)

Shelf

Position

c’

‘-

--f--+-

1.0

~ :;,

6 %

i.:

1.7

... ,

I 1-3

.’

l-+ !7

~ ,J;:::r

()

Space evenly.

11 IS

7-3

20-25

‘(’-”-b

1()

()

1 ~- ] J

I -~

Up to 8 patties take

Sttaks less than 1 inch thick cook

through before browning. Pan frying

recommended.

Slash

fat.

Reduce time about 5 LO 10 minutes per

‘,ide

for cut-up chicken. Brush each side

t[h melted

butter. Broil skin-side-down

Space

eienl}. Place English muffins

cu-~idc-up and

: Cut

through back of shell. Spread open.

Brush with melted butter before and

i after h.df

Handle

w]th

lemon butter before and during cooking if desired. Preheat broiler to

increase browning. Increa$e

; for 1 ‘~

inch

Sla\h

fat.

Slash fat.

If de~ired, lengthwi~e;

brush

of broiling time.

and

turn very carefully. Brush

time 5 to 10 minutes per side

thick

or home cured ham.

split sausages in half

cut into 5- [o 6-inch pieces.

about

same time.

with butter,

)

——

Page 22

CARE

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.

AND

CLEANING

Porcelain Oven Interior

With proper care, the porcelain enamel finish on the inside of the oven—top, bottom, sides, back and inside of the door—will stay new-looking for years.

Let range cool before cleaning. We recommend that you wear rubber gloves when cleaning the range.

Soap and water will normally do the job. Heavy spattering or

spillovers

with a mild abrasive cleanser. Soapy, wet metal pads may also be used. Do not allow food spills with a high sugar or acid content (such as milk, tomatoes, sauerkraut, fruit

juices or pie filling) to remain on

the surface. They may cause a dull spot even after cleaning.

may require cleaning

Outer Enamel Finish

The porcelain enamel finish is sturdy but breakable if misused. This finish

is acid-resistant; however, any food spills with a high acid content (such as fruit juices, tomatoes or vinegar) should not be permitted to remain on the finish.

Household ammonia may make the cleaning job easier. Place

1/2 cup in a shallow glass or pottery container in a cold oven overnight. The ammonia fumes will help loosen the burned-on grease and food.

If necessary, you may use a commercial oven cleaner. Follow package directions.

not

spray any cleaner on the electrical switches because it could cause a short circuit and result in sparking or fire.

Broiler Pan and Rack

After broiling, remove the broiler pan and rack from the oven. Remove the rack from the pan. Carefully pour out the grease in the pan into a proper container. Wash and rinse the pan and rack in hot, soapy water.

If food has burned on, sprinkle the rack while hot with detergent and cover with wet paper towels or a

dishcloth. That way, burned-on foods will soak loose

while the meal is being served. Do not store a soiled broiler pan and rack in the oven.

Oven Shelves

Oven shelves may be cleaned with a mild abrasive

cleanser following package directions. After cleaning, rinse the shelves with clean water and dry with a clean cloth.

To remove heavy, burned-on soil, soapy metal pads

may be used following package directions. After

scrubbing, wash with soapy water, rinse and dry.

Page 23

Cleaning Under

The

area

under the range 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

the

Range

to close.

Lift-Off Oven Door

The oven door is removable to

make the interior more accessible

for cleaning.

remove the door, open it a few

inches to that will hold the door open. Grasp firmly on each side door straight up

NOTE: Be careful not

your hands between the spring hinge and the oven door frame as the hinge could snap back and pinch your fingers.

the

special stop position

and

lift the

tind

off the hinges.

to place

-----

repiace

the hinges are in the “out” position. Position the slots in the bottom of the door squarely over the hinges. then lower the door

slowly and evenly over both hinges at the same time. If hinges snap back against the oven frame, pull them back out.

the door, make sure

Control Knobs

Control knobs can be pulled straight off the stems for easier cleaning.

HINT: Slip a thin cloth (such as a handkerchief,) or a piece of string under and around the knob edge and pull up. water, using a soft cloth. DO NOT

When replacing the knobs, fit the molded rib inside the knob into the clear groove on the stem. If the knobs are not replaced correctly, you may damage the spring clips. This will cause the knobs to fit loosely.

Clean

the knobs with detergent and warm

scour

the knobs.

Clear Groove

(continued next page)

Page 24

Solid Disk Elements

CARE AND CLEANING

(continued)

The solid disk elements are made of high strength cast-iron alloy. The trim rings are stainless steel.

The surface has a heat-resistant coating to preserve the surface of the element. After the unit cools, any boiled-over material on the element should be removed as soon as possible with a slightly damp cloth. The element should then be dried by turning it on for a few minutes. After it cools, wipe lightly with cooking oil.

Clean very dirty solid disk elements with a little cleaning powder (such as scouring pad.

The matte black surface can be maintained by treating it periodically with the Cello with your range. Use the applicator to apply a very thin coating element. Turn the element on high for several minutes to bake the polish onto the element. When the element is cool, rub lightly with a cloth or paper towel to remove any excess polish. Before next use, burn off the element by means of a short preheating period. A slight amount of smoke and odor will occur.

Oven

of polish to the entire surface of the

Light

Bulb

Comet@

Electrol@

cleanser) or with a

polish packed

Cooking and pre-delivery factory testing will permanently change the stainless steel trim ring to a gold color. This is a normal characteristic of stainless steel and will not affect the operation or performance of your elements. The stainless steel trim ring can be cleaned with a good quality stainless steel cleaner.

will

This until it is reheated.

Failure to maintain the solid disk elements as directed will result in a defacing of the surface over a long period of time, primarily due to corrosion as the elements are made of cast-iron construction.

Do not place covers over the solid disk elements. An element turned on while the cover is in place can permanently damage the cooktop. Covers can also trap moisture which may cause the elements to rust.

also restore the trim ring to its original color,

The light bulb is located in the upper left corner of the oven. Before replacing the bulb, disconnect electrical power to the range at the main fuse or circuit breaker panel or unplug the range from the electrical outlet. Let the bulb cool completely before removing it. Do not touch a hot bulb with a damp cloth as the bulb will break.

Anti-Tip Device

If your range is removed for cleaning,

servicing or any reason, be sure anti-tip device is re-engaged properly when the range is replaced. Failure to take this precaution could result in tipping of the range and cause injury.

When replacing the range:

Slide the range into place.

2. Be sure the rear leg leveler fully engages the slot

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

Adjacent cabinet or final location of range side panel

Make sure leg leveler engages slot

“i

Y%. _

Outside edge of

device to be flush with left or right side of range

—

——-

Page 25

PART

Bake Unit and

Broil

Unit

Broiler Pan and Rack

Brushed Chrome

Cooktop

Control Knobs Outside Glass

Finish

Metal, including Side Trim and Trim Strips

Porcelain Enamel and Painted Surfaces*

Inside Oven and Inside of Oven Door*

Shelves

Solid Disk

~]]ements

Storage Drawer

*sPillage of

irnme~iately,

m~nades,

with care being taken not to touch any hot

MATERIALS TO USE

Soap

and Water

Soap-Filled Scouring Pad

0 I)i shwasher

●

Soap and Water

0 130n Ami@

●

Mild

●

Soap and Water

●

Soap

Paper Towel

● Dry Cloth

●

Soap

“

Soap-Filled Scouring Pad

●

Commercial oven

Cleaner

Soap

“

Soap-Filled Scouring Pad

Commercial Oven

Cleaner

Cello

Polish

●

Soap

fmjt

brand cleanser

Soap and Water

and Water

Electrol@

and Water

iulces,

tomato sauces and basting

GENERAL DIRECTIONS Do not clean the bake unit or broil

NOTE: The bake unit can be lifted gently to clean

or ash accumulates around the bake unit, gently wipe around the unit with warm water. Drain

fat, cool pan and rack slightly. (Do not let cool.) Sprinkle on detergent. towel over the rack. Let pan and rack stand for a few minutes. Wash;

Rinse and dry. OPTION: The broiler pan and rack may also be cleaned in a dishwasher. Use Bon Ami

scratch the brushed chrome. Pull off knobs. Wash

~lean outside of cooled black glass door with a glass cleaner that does not contain

ammonia. Wash other 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.

DO NOT USE

brand cleanser to clean stubborn stains because Bon AmiW does not

~entlv

steel

wool,

unit.

Any

sod will

burn off when the

the oven floor. If spillover, residue,

soiled

Fill

the pan

but do not soak.

with

warm water and spread damp cloth or paper

Dry

pan and rack stand in oven to

scour if necessary.

and return controls to range.

Wash, rinse, and then polish with a dry cloth.

unit is

heated.

abrasives, ammonia, acids or commercial oven

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

cleanen.

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 a dry cloth.

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 inside of oven causes additional stains when oven is reheated. FOR HEAVY SOIL: Choose an oven cleaner and follow label instructions. a thin layer of

gloves

cleaner. Use of rubber

is recommended. Wipe or rub lightly on stubborn spots.

Rinse well. Your shelves can be cleaned by using any and all mentioned materials. Rinse thoroughly

all

to remove darkening and discoloration. When

shelf and check for discoloration before completely The solid disk elements should be washed with a damp cloth and then dried. Clean very

dirty solid disk elements with a damp cloth and a little cleaning powder with a scouring

pad. The matte black surface can be maintained by treating it periodically with Cello

Electrol@

the polish to the entire element surface. Turn the element on HI for several minutes to bake the polish to the element. When the element is cool, rub lightly with a cloth or

ua~er

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.

portion

materials after cleaning. NOTE: Some commercial oven cleaners cause

using for first time, test cleaner on small part of

polish. To use the finish, use the applicator to apply a very thin coating of

towel to remove

materials

containing acids may

of the oven. When the surface is cool, clean and rinse.

any

excess polish.

cause discoloration.

cleaning.

Spjllovers should

w@ed uP

Page 26

QUESTIONS?

USE THIS PROBLEM SOLVER

PROBLEM

OVEN WILL

NOT WORK

OVEN DOES NOT

COOK PROPERLY

CLOCK AND

MINUTEJSECOND

TIMER OVEN LIGHT DOES

NOT COME

SOLID DISK ELEMENTS NOT

FUNCTIONING

PROPERLY

SURFACE UNITS

SMOKE WHILE

HEATING

DO NOT WORK

POSSIBLE CAUSE

range

. Plug on

● The

circuit

. Oven

* *

● Incorrect cookware being used.

● Make sure the electrical plug is plugged into a live, properly grounded

g e

● Electrical plug must be plugged into a

. Some smoke and odor is normal when using solid disk elements for the

controls

Aluminum foil being used improperly in oven. Oven vent blocked on top of range.

Oven controls set incorrectly.

power outlet.

Check for power outage. Bulb may be loose or burned out.

Surface unit controls are not properly set.

time and also after using Cello

is not completely inserted in the electrical outlet.

breaker in your house

not properly set.

has

been tripped, or a fuse has

Check

each cooking section for cookware tips.

live

Electrol@

power

cleaner.

outlet.

been

blown.

fkst

COOKTOP IS HOT

ELEMENTS WILL NOT MAINTAIN A

ROLLING BOIL

AND/OR FRYING RATE

ENOUGH

GE Answer

NOT FAST

you

need more help... call, toll free:

Center@

800.626.2000 consumer information service

● Because

than you are used to. This is normal. Make sure properly fitting pans are used.

. Pans which are absolutely flat must be used.

pan bottom and straight edge, the solid disk elements will not operate properly.

solid

disk elements heat by conduction, the cooktop may seem hotter

light can be seen between the

—

—.———

Page 27

Wdll Be

With the purchase of

There

your

new

appliance, receive the assurance that if you ever need information or assistance

Crorn

GE,

wdl

be there.

In-Home Repair Service

80WE4ARES (801M32-2737)

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 or tomorrow, or

(7:00

your convenience

9:00

weekdays, days). Our factory-trained technicians know your appliance inside and

so most repairs can be handled in just one visit.

a.m. to

2:00

All

you have to do is call—-toll-free!

7:00

p.m.

p.m. Satur-

out–

Service Contracts

80tL626-2224

You can have the secure feeling that

Consumer Service

there after your warranty expires. Pur-

a C~E

chase

ranly is still in effect and you’ll receive

a substantial discount. With a multiple- year contract, you’re assured of future

service at today’s prices.

contract while your

will

still be

war-

Whatevm your question about any GE

GF,

major appliance,

informatio~l service is available to

help. Your call-and your will be answered promptly and

courteously. And you can call any

tilme. GE

open

Telecommunication Device for the Deaf

Answer Centerv service is

hours a day, 7 days a week.

Answer

Center@

question–

Parts

80@626-2002

Individuals qualified to service their

own appliances can have needed parts or accessories sent directly to their home. The GE parts system pro-

vides access to over 47,000 parts.. and

all GE Genuine Renewal Parts are

f-ully

warranted. VISA, Mastercard

and Discover cards are accepted.

User maintenance instructions contained in this booklet cover procedures intended to be performed by any user. Other servicing generally should be refereed to qualified service personnel. Caution must be

exercised, since improper servicing may

cause

unsafe operation.

—— — —————-—

L’pon request, GE

(wntrols for a variety of GE appliances,

and a brochure to assist in planning a barrier-free kitchen limited mobility. To obtain these items, free ofcharge,

Consumers with impaired hearing or speech or a call 800-TDD-GEAC

t[)

request

who have access to a TDD

converltional teletypewriter may

irfor-mation

will

provide Braille

for persons with

call

800.626.2000.

(800-833-4322)

or service.

Page 28

YOUR

SOLID DISK 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 NOT COVERED

FULL ONE-YEAR WARRANTY

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

any

pati of

because of a manufacturing defect.

LIMITED ADDITIONAL

FOUR-YEAR WARRANTY

For the second through fifth year

from date of original purchase, we

will provide, free of charge, a replacement solid disk element surface heating unit if the element

fails because of a manufacturing

defect. You pay for the service trip

to your home and service labor

charges. This warranty does not cover Sensi-Temp

wiring, or switches.

● Service trips to your home to

teach you how to use the product.

Read your Use and Care

material. If you then have any

questions about operating the product, please contact your dealer or our Consumer Affairs office at the address below, or call, toll free:

GE Answer Center”

800.626.2000 consumer information service

Improper installation.

If you have an installation RESPONSIBLE FOR problem, contact your dealer or installer. You are responsible for

the range that fails

components,

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,

warranty is the same except that it

is LIMITED because you must pay

to ship the product to the service

shop or for the service technician’s

travel costs to your home.

All

warranty service will

provided by our Factory Service Centers or by our authorized Customer

normal working hours.

Should your appliance need service, during warranty period or beyond, call 800-GE-CARES

(800-432-2737).

providing adequate electrical, gas, exhausting and other connecting facilities as described in the Installation Instructions provided with the product.

Replacement of house fuses or

resetting of circuit breakers.

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

CONSEQUENTIAL DAMAGES.

Care” servicers

D.C.

In Alaska the

during

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

BE!i!!H

3-92 CG

Warrantor: General Electric Company

JBs29GM