GE JBS60, JB625, JB645, JB655 Use and Care Manual

—

SAVE

See energy saving tips cm page 5.

e Section entitled “Before YOLJCM’ For

on pa$ywl .

.—.———.——

it is our sincere hope that you enjoy every feature of your new range. It is designed to give you dependable cooking resuits while conserving energy and saving you money.

In addition, extra savings are possible through wise use and care procedures. This booklet explains how you can

get the best use from your range by following tried and true cooking procedures outlined here. These recommended

procedures were developed using safe and energy conserving techniques.

If you have any questions about your new range, how to use any feature a different way, or special cooking techniques that are not answeredin this booklet, please write or call the GE Consumer Coordinator near you whosejob is to help you and your family get the most out of your new range. The number is available from your dealer, from the local GEMajor Appliance Sales Office, or contact me directly. Wewould like to hear from you.

fVlANAt3EJ3-CONSUMEiRS INSTITUTE

GENERAL ELECTRIC COMPANY APPLIANCE PARK AP2-235 LOWSVILLE, KENTUCKY40225 ‘

.———-—.——

YourGeneralElectricrangehasa nameplateonwhich isstamped‘themodelnumberandserialnumber. To locate nameplate,openovendoor and look at frameaboveovenopening. Modeland serial numbersare also on the PurchaseRecordCardwhich carqewith your range.Before sendingin this card, pleaserecordthe numbersin the spacebelow,or get them from nameplatede-

scribedabove,and recordhere.

ModelNumber Pleasereferenceboththese numbersin anyfuture correspondenceor product”servicecalls concern-

ingyour range.

Serial Number

..,.,.

When you get yam new range . . .

Have it installed and properlygrounded bya qualified installer.

Have the installer showyou the location ofthe range circuit breaker or fuse, and mark it for easyreference.

Don’t assume that you know howto operate all partsof the range. Some features may work differently from those on your previousrange.

Do take the time to read our suggestionsfor best use,

When using your mmge . . .

DO NOT TOUCH HEATING ELEMENTS of? INTERIOR SURFACE OF OVEN. DO

NOT TOUCH SURFACE UNITS OR AREAS NEAR UNITS OF COOKTOP. Surface units and oven heating elements to burn even though they are dark in color,

During and after use, do not touch, or let clothing or otherflammable materials

contact surface’units, areas nearby surface units or anv interior area of oven until all of these areas have had sufficient time to COOL”Potentially hot surface included are:

Around surface units: the cooktop and areas facing Around oven: oven vent openings and surfaces near

crevices around the oven door and the edges of the

—also areas nearby—may be hot enough

the cooktop.

the openings,

door window,

Don’t leave children alone or unattended in the area where a range is in operation.

Don’t allow anyoneto climb, stand or hang on the door, drawer or top surface of the range. They could damage the rangeand eventip it over,

CAUTION: DO NOT STORE ITEMS OF INTEREST TO CHILDREN IN CA131NETS ABOVE A RANGE OR ON THE BACKSPLASHOF A RANGE— CHILDREN CLIMBING ON THE RANGE TO REACH ITEMS COULD BE SERIOUSLY U’+

J! JRED. Never useyour appliance for warming orheating the room. Be sure reflector pansand vent ducts are unobstructed and in place. Their ab-

sence during cooking could damage components and wiring.

Turn off all surface cooking units and allow them to cool before cleaning i.mder any of therm

Use Proper Pan Size — This appliance is equipped with one or more surface units of different size. Select utensils having flat bottoms large enough to

cover the surface unit heating element. The use of undersized utensils will ex-

posea portion of the heating element to direct contact and may result in ignition

of clothing. Proper relationship of utensil to burner will also improve efficiency. Wear proper apparel — loose fitting or hanging garments should never be worn

while using the appliance.

Never leave surface units unattended at high heat settings. Boilover causes

smoking and greasy spillovers that may ignite.

Use only dry potholders— moist or damp potholders on hot surfaces may result in burns from steam. Do not let potholderstouch hot heating elements. Do not use a towel or other bulky cloth.

Glazed cooking utensils —

only certain types of glass, glass/ceramic, ceramic, earthenware, or other glazed utensils are suitable for range-top service without breaking due to the sudden change in temperature.

Utensil handles should be turned inward and not extend over adjacent surface

units — to minimize burns, ignition of flammable materials, and spillage due

to unintentional contact with the utensil, the handle of a utensil should be positioned so that it is turned inward and does not extend over adjacent surface

units.

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

Stand away from range when opening oven door to let hot air or steam escape before removing or placing food inside.

Place oven racks in desired position while oven is cool. If racks must be handled

when hot, do not let potholder contact hot heating element in oven. Pulling out shelf all the way to the shelf stop is a convenience in lifting heavy

foods. R is also a precaution against burns from touching hot surfaces of the door or oven walls,

Don’t heat unopened food containers in the oven, Pressurecould build up and the container could burst, resulting in injury,

s’

When using cooking or roasting bags in oven, follow manufacturer’s directions.

.—

Don’t usealuminum foil to line reflector pans or anywhere in the oven except as described in this booklet. Improper installation could result in a shock, fire hazard, or damage to the range.

Keep hood and grease filters clean according to instructions to maintain good

ventingand toavoidgreasefires.

Don’t immerse or soak removable surface units. Don’t put them in a dishwasher. Do not store flammable Materials in an ovenor nearthe cooktop.

DO NOT USE WATER ON GREASE FIRES. NEVER PICK UP A FLAMING PAN. Smother flaming pan on surface unit bycoveringpan completely with well fitting lid, cookie sheet or flat tray. ~

Flaming grease outside pan can be extinguished by baking sodaor, if available,

~ multi-purpose dry chemical or foam type extinguisher, Whencooking in the oven, flame can be smothered by completely closing door

and turning OVEN SET to OFF. Also see frying tips, surface unit pages.

...

st?~..cle~~~%%g ovens

Do not clean door gasket. The door gasket is essential

. .

for a good seal. Care

should be taken not to rub, damage, or movethe gasket

~ Do not use oven cleaners. No commercial ovencleaner

or ovenliner motective

coating of any kind should be used in or around any part of the oven.

~ Cleanonly parts listed in this Use & Care booklet.

~ Before self-cleaning the oven, remove broiler pan and other utensils. 1~ ~oti

need semice. .,

Read “Before You Call for Product Service” at rear ofbook. Don’t attempt to repair or replace anypart of yourrangeunless it isspecifically

recommended in the book. All other servicing should be referred to a qualified technician.

Read the warranty on the back cover of this Use and Care Book, Disconnect range at range circuit breaker or

main fuse before performing any

service.

Range Irzstallation. . .

range, like many other household items,

‘VOur

flow covtiringssuch is cushioned vinyl or ca~peting. When moving the ran~e-o; this type of flooring, use care, and it is recoin-mended that these simple and inexpensive instructions be followed.

The range should be installed on a sheet of plywood (or similar material) as fol-

lows: When the floor coveringextends under the range, a %& thick piece of wood should be installed under the range. When the.floor coveringis terminated at the front of the range, with plywood to the same level or higher than the floor covering, This will then allow the range tb be moved for cleaning or servicing,

the area that the range will rest on should be built up

is twavv ml can settle into soft

NEW

1, OVENSET(CLEAN)Knob

2. OVENTEMP(CLEAN)Knob

3. OvenCyclingLight

4. ElectronicOvenTimer, DigitalClock,MinuteTimer

5. FluorescentLampSwitch

6, LATCHRELEASE

7. LOCKLIGHT

8. SeIf-CleanOvenCleaning Light

9. Controlsfor SurfaceUnits

10. MasterIndicatingLight for SurfaceUnits

11. Selectorfor3-in-l SurfaceUnit

12. Calrod@SurfaceUnNs– Trim F?ings,Reflectorpans

13. 3-in-l SwfaceUnit

14, RemovableOvenVent

(underSurfaceUnit)

15. LATCH 16, OvenLiner

17. OvenShelves

18. ShelfSupport

19. BroiferPanandRack

20, Rotisserie

21. OvenFrame 22, WovenDoorGasket

23. WindowandMetaJShield

24. HandJesfor Raising WindowShield

25. DoorLiner

26. StorageDrawer

l.kw cooking utensils of medium weight aluminum, tight-fitting covers, and flat bottoms which completely cover the heated portion of the surface unit.

Cook fresh vegetables with a minimum amount

of water in a covered pan.

Weep am eye”

quickly to cooking temperatures at HIGH heat.

When food reaches cooking duce heat immediately to lowest setting that wiN keep ii cooking.

Use residual heat with surface cooking whenever possible. For exampIe, when cooking eggs

in the sheU bring water to boil, then turn to OFF position to comp!eie the cooking.

Always turn surface unit OFF before removing

utensiL

Use correct heat for cooking task . . . high

start cooking, (if time allows, do not use

HIGH heat to start) medium high—quick i)rownings, medium—slow frying, low—finish cooking most quantities, simmer—-double boiler heat, finish cooking, and special quantities.

on foods when bringing them

iemperatumtre-

for ~midl

heats

7. When boiling water for tea or coffee, heat only ihe amount needed. It is not economical to boil a container full of water for only one or two cups.

Preheat the oven only when necessary. M6st foods will cook satisfactorily without preheating. If you find preheating is necessary, keep an eye on the indicator light, and put food in the oven promptly after the light goes out.

Always turn oven OFF More removing food.

:1.

During baking, avoi{! frequent {ioor openings, Keep door open as short a time as possible when it is opened.

For self-cleaning oven, be sure to wipe up excess spillage before self -clermiilg operation.

5. .

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

itppro~imiit”ely the same time.

residuitl heat in oven whenever nossib]e to

IJse

finish cooking casseroles, oven meal;, etc. Also

iidd IWIIS or precooked desserts to warm oven,

i’~siduid hei~t to Wiirm them.

using

CalrodSJSurfaceUnitControls..................6

3-in-1Unit

CookingHeats–liowto Use......,..........,....6

Cooking

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

UtensilTips–

MaterialsandSizes

......... ................. ,

CookingChartandInformation..........9, 10

HomeCanningTips

.,.,,............ .................

SafetyCheckiistWhileFrying...................7

~jkzJ: p$g,~< ygjjg)j @ ~$f~ p~

ElectronicDigitalClock

a-idAutomaticOven“I_imer.....,.....11“17

HowTo UseYourOven

,’,...,,..,.,.,.,,,.,......

Bakirig,,..,,.,4.,..,,.’.,.............................,#.,

18 19

Roasting,CookingChart.........................20

Broiling,BroilingChart....................21,22

Rotisserie,..,!.,,.,.,.....!,,,,,...... ........... .

23,24

AutomaticOvenCleaning..................25”28

Hfi2RfwTo ~j$fjq~ g=~~

V’CIU?Rl!wkiMGE

OvenVent,Duct........................,, .,..,...,!.

PorcelainEnamel....................................3O

SurfaceUnits:Plug.inFeature,

Tilt LockFeature,Remov-

akdePan/Rings CareofYourGERang~ Lamps,HowToReplace

. .. ................... .........,.,.

. .4.!.1.00....0...,...30,31

,..,......,.,, .4,,........31

BroilerPan,UseofAlumirrum

Foil..................... ........................ ........ 31

LevelingTheRange,0,..,,.,.,.,,,.!...,,..........31

OvenThermostat,Adjusting...................3l

CleaningCharts,Parts,

All Finishes.......,-.,!,,....,.,,.!,.!.,.....3~,32

SafetyTips,,..,,...,,,0,,,,...,,,.. ....................i-3

EnergyConservation

.......... ....................... 5

BeforeYouCallForService....................34

ModelandSerialNumber

Location 1 34,,,,,,,, ...,,,.,,,,.,.,,,.,...,,,,,,.,.., ,

Warranty.,,,..,,..,.,,,..,,,,,,,,.,,,,,,,,.,BackCover

—-

Your surfaceunits and controlsare designedto cooking on top of the range.A diagramabove

giveyou aninfinitechoiceof heatsettingsfor

each control knob shows the corresponding

unit which that knob controls.

STEP 2:

Graspcontrolknob and pushin. . .

Controlknob mustbe pushedin to set only fromOFF position.Whencontrolisin anyposition other than OFF, it may be rotated without pushingin; when rotatedto OFF, controlknob pops out.

At HI position, there is a slight niche so control “clicks” into the ~1~

highestsetting;the lowestsettingis betweenOFF and WM or OFF andLOW, (See diagram). A-slightturnof thecontroladjuststheheat upordown,dependingonyourneeds.In a quietkitchen,you mayhear slight “popping” soundsduringcooking, indicatingheat settingsare beingmaintained.

Turn eitherclockwiseor counterclockwiseto desired heatsetting.

#11—

Mm 111—— MED—

Low—— Cook after starting at HI; cook with little water in coveredpan.

wwl——

Quick start for cooking; bring water to boil. Fast fry, pan broil; maintain fast boil on large amount of food.

Saut6 and brown;maintain slowboilon large amount of food.

Steam rice, cereal; maintain serving temperature of most foods.

NOTE: 1. At HI, MED HI never leave food unattended. Boilovers cause smoking;

greasy spillovers may catch fire.

2. At WM, LOW melt chocolate, butter on small unit.

carmingshould be done on range top only. DO NOT CAN IN ANY CONVENTIONAL

OR MICROWAVE OVEN. In surfacecookingof foods otherthancanning,the useof largediameterutensils(extending

more than l-inch beyond edge of trimring) is notrecommended.However,whencanningwith water-bathor pressurecanner,large-diameterutensilsmay be used. ‘I?& is becauseboiling water temperatures(even underpressure) are not harmfulto cooktop surfacessurrounding heatingunit.

HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR OTHER LARGE DIAMETER UTENSILS FOR BOILING OR FRYING FOODS IOTHERTHAN WATER. Most syrup or sauce mixtures—andall boiling water.Such temperaturescould eventuallyharm cooktop surfacessurroundingheatingunits.

1. Bringwaterto boil on HKXIheat (useHIGH BOIL on automaticunit), theziafter boiling hasbegun,adjustheatto lowestsettingto maintainboil (saves energyand best usessurface unit).

2. Be sure

be centeredon surfaceunit,use smallerdiametercontainersfor goodcanningresults.

3. Flat-bottomedcannersgive best canningresults.Be surebottomof canneris flator slight indentationfitssnuglyoversurfaceunit.Cannerswithflangedorrippled

in enamelware)arenot recommended.

cannerfitsovercenterof surfaceunit.If yourmodelrangedoesnotalhv cannerto

types of frying

—cook at temperaturesmuch higherthan

i$l!l

bottoms(oftenfound

—.——

-n

RIGHT

4. When canning,use recipesfrom reputablesources.Reliable recipesare availablefrom the manufacturerof your canner; manufacturersof glassjars for canning,such as Ball and Kerr;

and,theUnitedStatesDepartmentofAgricultureExtensionService.

5. Remember,in followingthe recipes,canningis a processthat generateslargeamountsof

steam.Be carefuiwhilecanningto preventburnsfromsteamor heat.

NOTE: If yourrangeis beingoperatedonlowpower (voltage), -ing may take~o~ger than

expected,even thoughdirectionshave beencarefullyfollowed.The processmay be improved by: 1) Usinga pressurecanner,and2) For fasterheatingof largewaterquantities,begin with

tap water.

HOT

Use minimumamountof fat for effectiveshallowor deep-fatfrying.Filling the pan too full of fat can causespilloverswhenfood is added.

Keep an eye on foods whichfry at highor mediumhigh heats. If a combinationof oils or fatswill be usedin frying, stirtogetherbefore heating,or as

fats melt slowly.Alwaysheatfat slowly, andwatchfat as it heats. Use deep

smokingpoint).

Foods for fryingshouldbe as dry as possibleon exteriorsurfaces.Froston frozenfoods

or moistureon freshfoodscancausehot fatto bubbleup andoversidesof pan.

!?.#

Keep rangeand ventilatinghood free from greaseaccumulation.

fat thermometerwheneverpossible to preventoverheatingfat (beyondthe

WRONG

Utensilsshodd be flaton bottomandshouldmatchsizeof surfaceunit (largepansonlarge’

units,smallpanson smallunits).

Aluminumutensilsof mediumweight are recommendedfor surfacecookingbecausethey heatevenlyand quickly.Skilletsdo a goodjobof browningfoodsandsaucepans(withtight

fittinglids) areidealfornutritious

finishes.Followdirectionsgivenin theSurfaceCookingCharton thefollowingpages.Rec-

ommendedaluminumutensilswereusedin testingfood for this chart.

Use heat settingno higherthanmediumor follow manufacturer’sdirectionswhenusing utensilsmadeof thefollowingmaterials:castiron,glassceramic(pyrocerarn),andstainless

steel.Also,sometypesof enamelwarewhichundercertainconditionscouldmeltandfuseto surfaceunitwhenhigherheatsareused.Manufacturersof glasscookingutensilsalsorecommendheatsno higherthanMED andusingawiregridbetweenutensilandelectrics@ace unit.Obtaingridwhenutensilis purchased,orat HousewaresSectionof most department stores.

IT IS MOST IMPORTANT FOR GOOD HEAT CONDU~TION T-T UTENSILS WITH FLAT BOTTOMS BE USED. Special cooking equipmentwithoutflat bottoms, such as the orientalwok,arenot recommended.Life of surfaceunit can be shortened rangetop canbe damageddueto hightemperaturesrequiredinthistypecooking.

cookingwithlittlewater.Useregular,andn~n-s~icktype

-—_.-—.———.-

and

This versatilesurfaceunitofierstheconvenienceofthreeunitsinone.The unitmaybe used as an8-inch,6-inch,or 4-inchunittoaccommodateanysizeutensil.Turnsizeselectorswitch,next

~ surface~it control,~ 8, 6, or 4. Then turnsurfaceunit controlto desiredheat setting. Avoid wastingpower by selectingsurfaceunit sizeto matchthe sizeof utensilused.

LARGE—8-inch unit. Turn

switch to 8 when using large utensilsthat completely cover the unit (3-quart to 6-quart

saucepans or 8-to-10-inch

skillet). ,Then select desired

heat setting.

MEDIUM—6-inch unit.

Turn swit:h to 6 when using switchto 4 when using small medium-sized cooking uten- cooking utensils about 4 sils that do not com letely cover the unit (2 to 21Z-quart saucepansor 6 to 7-inch skil- Iect chired heat setting. lets), Then selectdesiredheat setting.

J’

SMALL—4-inch unit. Turn

inches in diameter (as l-quart saucepan). Then se-

— —

d.- -’>/

\*-

CERW.

Cornmeal Grits Oatmeal Rice, etc.

HI—Bring water to boii. Before adding cereal, switch to

LOWor WM, then stir in cereai, Finish according to package directions.

1. Cereals bubble and expand when cooking. Use iarge enough pan to prevent boilover,

2. For steamed rice, switch to Whl; cover and cook 25 minutes.

Etws

Cooked in shell

Frijj “Sunny Side

Poached

Scrambled

MEATS

Braised (Pork

Chops, Pot Swiss Steak, etc.)

?an Fried (Lamb

choirs,Thin

(3/2 to %

Steairs inch), Minute Steaks, Hamburgers, Franks, etc)

Fried Chicken

Pan Broiled ffacon

Water. Codmd

fChicken, Corned f3eef, Smoked Pork Shoulder, Tongue, etc.)

$%ELT’IR6

Chocolate Sauares.

Chocolate: Butterscotch Bits, Butter, etc.

fkmst,

}!1—At first perk .s.witdrfprt to

HI —Caver eggs with caoi water. Cover pan and bring to steaming point switch to

MED— Melt butter. Add eggs and cover skillet; or da not cover but baste with fat.

HI —Quickly bring water to steaming point. Switch to

HI —To heat butter until light

goiden coior. Switch to

H1—1’o rneit fat. Switch to MEi) Ht to richly brtwfn meat, Add iiquid and switch to

Hi —Preheat skiilet then grease lightly. Witch to

V2 min.

Hl --To melt arrd heat fat,

Switch to MED Hi to brown pre pared chicken pieces, Then cover skiliet, and switch to

Hi —Put slices in sirigle layer in coid skillet. When just sizziirrg, switch to

Hi—Cover meat with water; cover kettle. When steaming freeiy, switch to

Wkf— pllt in smaii saucepan

small surface unit. Cover for

semisweet chocoiate or

butterscotch pieces.

MEW--TO heat skiiit?t 8-10 minutes. Grease iightly.

LOW, to maintain gentle steady perk

LOWor WM. Cook 3.4 min. for soft eggs, about 15 min. for hard-cooked.

Continue cooking untii white is “just set”, about 3-5 more minutes.

MED or LOW. Carefuily add eggs. Cook uncovered about 5 minutes for medium doneness.

MED or LOW. Add egg mixture, cook stirring to desired

doneness. Remove from heat.

LObV.Cover, cook siowiy until fork tender.

fvtEfl H1 or MED.’

brownand cookto desired doneness.

LOW, cook until just lender+

tfqcover

skillet Iaritfew

mmutes to crispchiclwn,

MEI) HI or MED. Cook, turning occasionally to desired

doneness.

LOW or’ MEt3 so water boiis S1OWIY.Cook until fork tender

Ailow about 1.0-15 min. to

meit through, Stir to smooth.

Cook pancakes 2.3 mirr. each side. (Aliow sllghtly tonger for thick batter.) -

Lrut

Radmeat,

Percolate tsmlominutes for 8 cups, less for fewer

~ücups,

Begin timing when {irst wisps of free steam come from cover.

‘Variation: Start heating

fat at HI; when meited,

switch to LOW, add eggs. When bottoms are just set turn eggs “over easy” to

cook ather side.

Eggs are easy to handl wide shallow skillet or

Remove with slotted SDOO or pancake turner to

drain,

Eggs continue to set

slightly after removing

from heat.

Allow approximately 1 hour

for thick chops or steaks, 2 or more hours for pot roast.

1) Turn franks, sausage often to cook eveniy.

2) Cook minute steaks at MED HI for 1.2 min. each side.

Southernstyle chicken—

cook (after browning) 15 min. covered and 10.20 min. uncovered,

If desired, cook from beginning at MEi) heat.

Add salt or other season. ings before cooking if meat is uncured,

1.) if desired, melt butter,

unsweetened chocoiate

squares about 5-10 min. at LOW, watching carefuiiy.

2.) t.opg, slow melting of chocoiate and butter cives

best results.

When bubbles in batter . #to surface of pancakes turn to second side,

::.’.&

Pflwfi

Macaroni NOo(fIes Spaghetti, etc.

WWSSWKCOW

SAUTE

Breaded Meat

or Fish, Sliced Onions, Green Pepper, Mushrooms, etc.

vEGETABLES

Fresh

HI —To bring salted water to boil in coveredutensil. Add pasta slowly so boiling doesn’t stop. Switch to

HI—To brirrs to pressure. When first “jigg!e”, is heard, switch to

HI —To melt fat. Switch to

HI –. Measure “with your eye” about %4-% inch water into pan, then add salt and prepared vegetable. Cover pan, bring to boil, switch to

tfl or MED Hi—Cook um covered until tender.

MEfl IN or W!). flerzin timhrh food as soon as “jiggles” begin regularly again,

. .

fvlED,add food. Cook to

desired doneness.

MED m’ LOW to cook 10.30 minutes, until just tender.

1.) Heat should be hi~h enough so that water stays at rolling boil throughout cooking. 2.) Use large enough pan to avoid boilover.

1) Use MED HI fcrr finishing foods which cook in sf’iort times (about 10 min. or

less), 2) Time carefuily to

avoid cwer.cooking. NOTE: Some presstm cooker manufacturers recommend. jiggling of control at rate of 2.3 per min.

,.~i.;~

—3 jiggles is arr approxhrrate number; you may find a few more or less satisfactory.

Turn meat or stir vegetables occasionally to cook and brown evenly.

1) Covered pan is best for coot(ing; if uncovered, more water, NW) heat are needed; timing is iorrgcw.

Vegetablescookedjust

%risp tender” are

most rrutritious,

H1—MeasUre %-% inch water into pan. Add salt and frozen block(s) of vegetables Cover, bring to steaming point.

~ Switch to

LOW. Time as directed on package.

—_.___.L-

Thick compact blocks of vegetables may need

up and/or

tx~aking stirring once during cooking for even doneness.

NOTE: !ibur range has Plug-h surface units with chrome-plated reflector pan/rings.

DO t401’ Cf3VlU?VWW H3!L.

Clean as recommended ~~2 Cleaning(3iart.

CA’UTION-Reflector pans under surface units must be in place when.cooking (a) sa

q?erate as t~ey were defiignedand (b) to prevent damage to the wiring.

units

LAMP OVER fX.iRFA.CEtJNH’S

ElectronicTouch Controlsare de-

The signed to operate at a slight touch of

yikr iinger.-Thefunctionpads givean

audibleresponsewhenyoutouchthem, so youknowyou’reprogrammingyour oven.

Usingthe ElectronicOvenTimer,you

can ‘HrneBake with the oven either starting immediatelyor starting later inthe dayandstoppingat apresettime. Youhavethe samechoicewiththe automaticself-cleaningcycle.Theelectronic

digital clock aIso features a minute

timer.

After setting oven selector switch to TimeBakeor SelfCleanfunctions,you

When your range is first plugged in (or after a power failure of any kind) the readout will show

“PF/’ indicatingthe clockmust be set.

set the length of time you wish

the

oventocook-orclean.The-selectedfunction will start immediatelyand automaticallyturn offafter the set timehas elapsed.

If youset a stoptimeafter the cooking time hasbeenset, the timer willcalculate the correct time to start cooking and will turn the oven on and off for you.The foodwillbeready at the stop timeyouset.

The clock must be set for all the functions to operate. For delay start functions to operate properly, the clockmust be set at the correcttime of day.

+ 25 hidden pages