GE JBW3-4, JBW3 User Manual

Download

Page 1

❉

●

❑

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

Anti-Tip Device .........................3, 24, 30, 32

Operating Instructions, Tips

Aluminum Foal. . . . . . . . . . .......4, 19,21,22

AutomaticTimers

Features

Oven . . . . . . . . . . . . . . . . . . . ..................17-23

Surface Cooking . . . . . . . . ...................8-14

Useand Care&

and Clock ....................16

unon.._m..tit~tit_uwuu.u.6....6 ,7

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

Broiling . . . . . . . . . . . . . . . . . .............22,23

Control Settings . . . . . . . . .....................17

Roasting . . . . . . . . . . . . . . . ................20,21

Shelves..............4,

Canning Tips . . . . . . . . . . . . .....................10

Coil Surface Units . . . . . .................12, 13

Cooktop Comparison ................................8

Cookware Tips . . . . . . . . .

Radiant Surface

Units............9–l5

............18,19

17–19,22,26

...............12-14

Installation Guide

Electric Range

Problem Solver . . . . . . ..

ThermostatAdjustment–

Dolt Yourself . . . . . . . . . . . . . ..................20

questions?...call

GEAnswerCenter@

Installationmm..mmmmm..w

Anti-Tip Device ...................30, 34

Flooring Underthe Range.. .......................31

Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34

Consumer Services . . ............39

Appliance Registration ..

Important Phone Numbers ............39

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

Warrantyvqu . . . . . . . . . . . .

800.626.2000

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

........................40

...35,36

..30-34

Care and Cleaning ...................24-29

E!3

GE Appliances

Anti-Tip Device . . . . . . . . . . . . .....................24

Broderpan,

Continuous-Cleaning . . ...........................28

Cooktop. . . . . . . . . . . . . . . . . . . .....15, 24,25

LtiGOff

Door . . . . . . . . . . . . . . ......................27

Light Bulb Replacement.... ........................26

Porcelain Oven

grid. . . . . . . . . . ........................26

lntetior

H...M27.-.-...M27

Standard-Clean Models:

JBW3 JBW3-4 JBS07 JBS27

JBS16

Continuous-Clean Model

JBC17

JBS17 JBS18

JBS30

EEEEl~

1-95

Page 2

HELP US HELP YOU...

Before using your range, read this guide carefully.

It 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, call:

GE Answer

800.626.2000 24 hours a day, 7 days a week

Center@

Write down the model and serial numbers.

You’ll find them on a label behind the range door or 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.

IF YOU NEED SERVICE

If you received a damaged range...

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

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

Check the Problem Solver in the back of this guide. It lists causes of minor operating problems that you can correct yourself.

To obtain service, see the Consumer Services page on the inside back cover.

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

FIRST, contact the people who serviced your appliance. Explain why you are not pleased. In most cases, this will solve the problem.

NEXT, if you are still not pleased, write all the details—including your phone number—to:

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

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

Major Appliance Consumer Action Panel 20 North Wacker Drive Chicago, IL 60606

Page 3

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

●

❑

When using electrical appliances,

basic

safety precautions should be followed, including the following:

●

Use this appliance only for its intended use

as described in this guide.

● Be sure your appliance is properly installed and

grounded

by a qualified technician in accordance

with the provided installation instructions.

● Do not attempt to

your range unless it is specifically recommended in this guide.

repair

or replace any part of

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.

Fluorescent light bulbs contain mercury.

If your model has a surface light, you must recycle the fluorescent light bulb according to local, state and federal codes.

Do not

on the cooktop.

allow

anyone to climb, stand or hang

door,

kick panel or storage drawer or

They could damage the range and even

tip it over, causing severe personal injury.

● CAUTION: ITEMS OF INTEREST TO

CHILDREN SHOULD NOT BE STORED IN CABINETS ABOVE A RANGE OR ON THE BACKSPLASH OF A RANGE-CHILDREN

CLIMBING ON

ITEMS COULD BE SERIOUSLY INJURED.

● Never wear loose-fitting or hanging garments

while using the appliance.

TIE

RANGE TO REACH

Be careful when reaching for iterns stored over the range. Flammable material could be ignited if brought in contact with hot surface units or heating elements and may

cause

severe burns,

Use

only

dry pot holders—moist or damp pot holders on hot surfaces may result in burns from steam.

Do not let pot holders touch hot surface units or heating elements. Do not use a towel or other

bulky cloth.

AWARNING—

All ranges can tip and injury could result. To prevent accidental tipping of the range,

floor by installing the Anti-Tip device supplied.

To check if the device is installed and engaged properly, remove the kick

panel

ieg. Make If you pull the range out from the wall for any

reason, make sure the device is properly engaged when you push the range back against the wall. If it is not. there is a tipping over and stand, sit or lean on an open door.

Please refer to the Anti-Tip device information in this guide. Failure to 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

to sit or stand on any part of the appliance.

attach it to the wall and

stora~e

drawer and

sur;

it fits securely i;to the slot.

insuect

possible

cau;ing

injury if you or a

use. They should never be allowed

rear

the

risk of the

leveling

ran~e

;hild

● For your safety, never use your appliance for

warming or heating the room.

●

NOT STORE OR USE COMBUSTIBLE MATERIALS, GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE.

● Keep the hood and grease filters clean to

maintain good venting and to avoid grease fires.

●

not

let

cooking grease or other flammable

materials accumulate in or near the range.

● Do not store flammable materials in an oven

or near the cooktop.

● When cooking pork, follow the directions

exactly and always cook the meat to an internal temperature

of at least

170°F.

This assures that, in

the remote possibility that trichina may be present

in the meat, it will be killed and the meat will be safe to eat.

(continued next puge)

—

Page 4

●

Do not touch

ekxnents or

These surfaces

IMPORTANT SAFETY INSTRUCTIONS

(continued)

the surface

the interior surface of the

may

be hot enough to

units, the

heating

oven.

burn even

though they are dark in color. During and after

use, do not

flammable materials contact areas of the

Potentially hot surfaces include the facing the

riear

touch, or let clothing or other

nearby

the

suil?ace

units or any interior area

oven;

allow

cooktop,

the opening, crevices

suffkient

time

oven vent opening, surfaces

around

the

surface

for

units, the

cooling,

ccmktop,

the oven door,

fiist.

areas

the edges of the door window and metal trim parts above the door.

Remember:

hot

when the door is opened.

s Do

The

inside surface of the oven may

not

use

water on grease

fires.

Never pick up a flaming pan.

Turn the flaming pan on a

pan

completely with a well-fitting lid, cookie

sheet or

flat

tray. Use a multi-purpose dry

controls

surface

off. Smother a

unit by covering the

chemical or foam-type fire extinguisher, Flaming grease outside a pan can be put

out

by covering it with baking soda or, if available, by using a multi-purpose dry chemical or

foam-

type fire extinguisher. Flame in the oven can be smothered completely

closing

the oven door and turning the oven off

using a multi-purpose dry chemical or

type

fire

extinguisher.

foam-

Oven

~tind

away from the

the oven door.

can

cause bums to hands, face and/or eyes.

z Do

not heat

Pressur-e could

Hot

Unopened

buildup and the container could

range

when

opening

air or steam which escapes

food

containers.

burst, causing an injury.

●

Keep

the oven vent

●

Keep

the

oven

●

When

using cooking

oven,

follow the manufacturer’s directions.

Q DO not USe Your

overheated, they can catch fire.

Q Do

not leave paper products, cooking utensils

food

in the oven when

s Do

not

use oven for a storage area.

Items

stored in an oven can ignite.

duct

unobstructed.

free

from

grease

roasting bags in the

oven to dry

buiidup.

newspapers.

not

in use.

●

-g

also

surfaces

* plae~ & oven

while the oven is

handled when hot,

~Et the

a convenience

shelf to

the

lifting

shelf

stop-lock

heavy foods. It

a precaution against burns from touching

the door or oven walls.

shelf in the

cool. If

not

desired position

the shelves

Iet

pot holder contact

must

hot

the heating elements.

●

For

continuous

cleaners

on any of the continuous cleaning

surfaces.

Continuous cleaning surfaces can

clean

models, do

not use oven

identified by their rough surface finish.

Surface

(Electric Coil

Cooking

models only)

. use

pr~~r

Units

pan size-Select

cookware having flat bottoms large

enough heating element. me

will

expose a portion of the surface unit to direct

cover the surface unit

use of

undersized cookware

contact and may result in ignition of clothing. Proper relationship of the cookware to the surface

unit

will

also

improve efficiency.

~ev~r

leave the

high heat settings.

greasy

●

Be sure

spillovers

the drip pans and the vent

covered and

surface units unattended at

Boilovers cause

smoking and

that may catch on fire.

duct

are

are in

place.

Their absence during

not

cooking could damage range parts and wiring.

* Do

not use

anywhere in the oven except as described in

this guide. Misuse

ahuninum

foil to

could

Iine

the drip pans

result in a shock, fire

hazard or damage to the range.

. oflly

~e~ain

types

of glass>

glasticeramk

earthenware or other glazed containers are suitable for

cooktop

service;

others may break

because of the sudden change in temperature.

●

minimize

of flammable materials and spillage, the handle

a mmtainer should

the

possibility of burns,

be turned toward

ignition

the

center of

the range without extending over the nearby surface units.

Always

turn the

surface units off

before

removing cookware.

●

avoid the possibility of a burn or electric

shock,

surface

are cool

* h

units.

always be certain that the controls for all

units

are at the off.

before attempting~o

not

immerse or soak the removable surface

not put them in a dishwasher.

rwsition

and all coils

lift or remove a unit.

Page 5

●

Clean the

or cloth unit, be

When

fan

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

●

Keep an eye on foods being fried at high or

medium high heat

●

Foods

Frost cm frozen foods

can cause hot fat to bubble up arid over the

cooktop

is used to wipe

with caution.

spills on

a hot surface

If a wet

careful to avoid steam burns.

flaming

foods

are under the

hood9 tum the

settings.

for

frying should be as dry as possible.

or moisture on fresh

sponge

foods

sides

of the pan.

U$e little fat

frying.

for effective shallow

deep-fat

Filling the pan too full of fat can cause

spillovers when food is added.

* If

a combination of oils or fats

in frying,

stir together before heating, or as fats

will

be used

melt slowly.

Always hwt

. Use a deep

fat slowly, and watch

fst

thermometer

whenever

as it

heats.

possible to prevent overheating fat beyond the smoking point.

Radiant Surface

Units

(on some models)

Use proper

pan

size-Select

cookware having flat bottoms

surface

expose

will contact

large enough

unit, T&

use of-undersized cookware

a portion of the surface unit to

and

may result in ignition of clothing,

to cover the selected

direct

Proper relationship of the cookware to the surface units will also improve efficiency.

Never leave the surface units unattended at high heat settings.

Boilovers

cause smoking and

greasy spillovers that may catch on fire.

not

operate the radiant surface units

if the glass is broken.

Spillovers or cleaning solution may penetrate a broken cooktop and create a risk of electrical qualified technician immediately

shack.

Contact a

should

your

glass cooktop become broken.

Avoid scratching the glass

cooktop

surface.

The cooktop can be scratched with items such as sharp instruments, rings or other jewelry and

rivets on clothing.

Never use the glass cooktop surface as a cutting board.

Do not place or store items on top of the

glass

cooktop surface when it is not in use.

not

stand on the glass cooktop.

. Be

careful

utensils on

use. They may become hot and could cause

●

To minimize

of flammable materials of a container should be turned of the

when

range

placing

@ass

cooktop surface

the

possibility of burns,

without

spoons or

and

spillage,

exte~ding

over the

other stirring

whe~

it is in ignition

the

handle

toward

the center

nearby

burns.

surface units.

●

Always

turn

the surface

units off

before

removing the cookware.

. Keep an eye on foods being fried at high or

medium high heat settings.

●

When flaming

the

fan

off. The fan, if operating, may spread

foods are under

the

hood,

turn

the flame.

●

Foods

Frost on frozen can cause hot

Use little fat for effective shallow or deep-fat

frying.

s~illovers when food

●

If a combination of oils or fats

melt

Always heat fat slowly,

●

Use

for

frying

foods

fat

should

be as dry as possible.

or moisture on fresh foods

bubble

up and over the sides

the pan.

Filling the pan too full of fat can

is added.

frying$

stir together before heating, or M fats

slowly.

and watch as it heats.

d~p fat

thermometer whenever

will

be used

cause

possible@

prevent overheating fat beyond the smoking point.

●

Clean

the

cooktop with caution.

If a wet

sponge

cloth is used to wipe spills on a hot surface unit, be careful to avoid steam burns. Some cleaners

a hot surface.

can

produce noxious fumes if applied to

NOTE:

We recommend that you avoid wiping any surface unit areas until they have

cooled

and the indicator

When the cooktop is cool,

light

has gone off.

use

only Cook

Top

Cleaning Creme brand cleaner to clean the cooktop.

●

Use care when touching the cooktop.

The glass surface of the cooktop will retain heat after the controls have been turned off.

●

To avoid possible damage to the cooking

surface,

do not apply

Cook

Top Cleaning Creme

to the glass surface when it is hot.

●

After cleaning,

to remove all Cook Top Cleaning

Read and follow

Cook Top Cleaning Creme labels.

use a dry cloth or paper

Crerne

all

instructions

and

towel

residue.

warnings

SAVE THESE

INSTRUCTIONS

Page 6

FEATURES OF YOUR RANGE

Not all features are on all models.

Some models have lift-up

cooktops for easier cleaning.

Broiler Pan

(on some models)

Drip Wells

---

vary)

JBS30

Page 7

JBS16 JBS17

JBS18

JBC17

JBS30

(appearance may vary)

JBS03

JBS03-4

JBS07

Feature Index

Storage Drawer (on some models)

—

Not

a]]

models have

al]

features.

2 Anti-Tip Label 3 Anti-Tip Device

See the Installation Instructions.

4 Broil Element

5 Cooktop/Lift-Up Cooktop

(on some models) 6 Oven Cycling Light 7 Surface Unit Knobs 8 Oven Light Switch

(on models with oven window)

9 Surface Unit “ON” Indicator Light 10 Clock (on some models) 11 OVEN TEMP Knob

12 Oven Vent Located under right rear

surface unit.

13 Electric Coil Surface Units,

Drip Pans

Explained

on page

3,29.32

—

3,30,32

4, 22,

26, 27

3, 24

11.29 17

17, 18, 20,

22, 29

4, 29

4,5,

10, 12,

13, 25

Feature Index

Not

al]

models have all features

14 Oven Interior Light

(on some models) Comes on automatically when the door is

ot)ened.

15 Oven Shelf Supports

Shelf positions for cooking are suggested in the Baking, Roasting

and Broiling sections.

16 Oven Shelf with Stop-Locks

(number may vary)

17 Bake Element May be lifted gently

for

wipin~

oven floor.

1.,

18 Model and Serial Numbers

Behind the

storage

drawer.

19 Lift-Off Oven Door with

Broil Stop Position Easily removed for oven cleaning.

20 Broiler Pan and Grid

(on some models)

21 Hot Surface Indicator Lights

Glass cooktop models only.

22 Radiant Surface Units

Glass cooktop models only.

23 Glass Cooktop

Radiant models only

Explained

on page

17, 26

4, 17, 18,

22, 23

4, 17-19,

22, 26

4,27

3,22,27

20-22, 26

4, 5, 8-10, 12-15

11,

14, 15

Page 8

HOW DOES THIS COOKTOP COMPARE

TO YOUR OLD ONE?

Your new cooktop has electric coil surface units or a radiant glass cooktop. If gas burners or other types

you are used to cooking with

of electric cooktops.

YOU

will notice some differences when you use electric coils or a radiant glass cooktop.

Type of Cooktop Electric Coil

.—

Radiant (Glass Cooktop)

Description

Flattened metal tubing containing electric resistance wire suspended over a drip pan.

Electric under a

cooktop.

coils

gla~s

How It Works

Heats by direct contact with the pan and by heating the air under the pan. For best cooking results, use good quality pans. Electric coils are more forgiving of warped pans than radiant or solid disks. Heats up quickly but does not change heat settings as quickly as gas or induction. Electric coils stay hot enough to continue cooking for a short time after they are turned off.

Heat travels to the glass surface and then to the cookware, so pans must be the bottom for good cooking results. The glass cooktop stays hot enough to continue cooking after it is turned off. Remove the pan from the surface unit if

you want cooking to stop.

Induction

\\\lll/////,

,11 //,/

/,,

s..~’:.,w,, %. -=

~-=-=.

-.==

=---, -..,, ,,,..=,.=.s

--/ +,,, ,,,.+,,,~ %,,lllox

Solid Disk

,~,

(,-

Gas Burners

High frequency

induction coils

a glass

under

surface.

Solid cast iron disk sealed to the cooktop surface.

Regular or sealed

gas

burners use either LP gas or natural gas.

Pans must be made of ferrous metals (metal that attracts a magnet). Heat is produced by a magnetic circuit between the coil and the pan. Heats up right away and changes heat settings right away, like a gas cooktop. After turning the control off, the glass cooktop is hot from the heat of the pan. but cooking stops right away.

Heats by direct contact with the pan, so pans must be cooking results. Heats up and cools down more disk stays hot enough to continue cooking after it is turned off. Remove the pan

from the solid disk Flames heat the pans directly. Pan flatness is not critical to cooking results, but

pans should be well balanced. Gas burners heat the pan right away and change heat settings right away. When you turn the control off, cooking stops right away.

The best types of cookware to use, plus heat-up and cool-down times, depend upon the type of burner or surface unit you have.

The following chart will help you to understand the differences between electric coil surface units and any other type of cooktop you may have used in the past.

flat

on the bottom for good

slowly

than electric coils. The

you want the cooking to stop.

flat

Page 9

General Information About Radiant Surface Units

The radiant cooktop features heating units beneath a smooth” glass surface. The surface units are shown by

outlines on the glass. Before you use the cooktop for the first time, clean

it with Cook Top Cleaning Creme. This helps protect the top and makes clean-up easier.

NOTE: A slight odor is normal when a new cooktop is used for the first time. It is caused by the heating of new parts in a short time.

When a surface unit is turned on, coils beneath the

surface unit radiate heat through the glass to the is safe to touch. It is not unusual for the lights to stay cookware. The red glow of the coils will be visible through the glass. It will take the surface unit a few moments to heat up. The coil cycles on and off to maintain your selected control setting. With poor cookware, you will see frequent cycling of the unit off and on. Good, flat cookware will minimize the cycling.

Use only flat-bottomed cookware. Do not let pots boil dry. Overheated metal can bond to glass cooktop. An overheated copper pot will leave a residue that will permanently stain the glass.

Sliding aluminum cookware across the glass may leave metal marks. These metal marks will appear as small scratches. They Cleaning Creme and a razor scraper.

and

insulating materials and will disappear

can

be removed with Cook Top

It is safe to place hot cookware from the oven or surface on the glass surface when the surface

Avoid sliding pans on the glass cooktop. Pan edges that are even slightly rough or grit on the cooktop can cause scratches on the glass.

Even after the surface units are turned off, the cooktop retains avoid

o~rercooking.

when the food is cooked. Avoid placing anything on the surface unit until it has cooled completely.

The Hot Surface Lights will stay lit until the cooktop lit for

—

minutes.

/’/

enough

heat to continue

remove pans from the surface units

is COO1.

glass

cooki~g.

Before you use the cooktop for the first time, clean it with Cook Top Cleaning Creme. This helps protect the top and

makes clean-up easier.

Page 10

HOME CANNING TIPS

Canning should be done on the surface units only.

Pots that extend beyond 1 inch of the surface unit

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

Observe the Following Points in Canning

1. Be sure the canner fits over the center of the

surface unit.

allow the canner to be centered on the surface unit, use smaller diameter pots for good canning results.

2. For best results, use canners with flat bottoms. On the glass cooktop, flat bottomed canners must be used. Canners with flanged or rippled bottoms (often found in enamelware) don’t make good contact with the surface unit and take a long time to boil water.

Flat-bottomed canners are recommended for electric coils; they are required for glass cooktops.

lf your range or its location does not

HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR OTHER LARGE DIAMETER POTS FOR FRYING OR BOILING FOODS OTHER THAN WATER. Most syrup or sauce and all types of frying—cook at temperatures much higher than boiling water. Such temperatures could eventually harm the porcelain cooktop surfaces

surrounding the electric coil surface units.

When canning, use recipes and procedures from reputable sources. Reliable recipes and procedures are available from the manufacturer of your canner; manufacturers of glass jars for canning, such as Ball and Kerr; and the United States Department of Agriculture Extension Service.

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

NOTE: If your house has low voltage, canning may take longer than expected, even though directions have been carefully followed.

The process time can be shortened by:

(1) using a pressure canner, and

(2) starting with HOT tap water for fastest heating

of large quantities of water.

mixtures—

Glass Cooktop Cautions:

Safe canning requires that harmful microorganisms Since you must make sure to process the canning are destroyed and that the jars are sealed jars for the prescribed time, with no interruption completely. When canning foods in a water-bath canner, a gentle but steady boil must be maintained for the required time. When canning foods in a flat enough. pressure canner, the pressure must be maintained for the required time.

.4fter you have adjusted the controls, it is very

important to make sure the prescribed boil or pressure levels are maintained for the required time.

The glass cooktop surface units have temperature limiters that prevent the glass cooktop from getting too hot. If the bottom of your canner is not flat, the surface unit can overheat, triggering the temperature limiters to cycle the unit off for a

time. This will stop the boil or reduce the pressure

in the canner.

in processing the cooktop surface units if your canner is not

What is a Temperature Limiter? Every radiant surface unit has a Temperature

Limiter. The Temperature Limiter protects the glass cooktop from getting too hot.

The Temperature Limiter may cycle the units off for a time if:

. The pan boils dry.

● The pan bottom is not flat.

. The pan is off center.

There is no pan on the unit.

time, you cannot can on any of

Page 11

At both OFF and HI the control “clicks” into position. You may hear slight “clicking” sounds during cooking, indicating the control is keeping the unit at the heat level or power level you set.

How to Set the Controls

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

Push the knob in

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

The surface unit “on” indicator light will glow

when ANY surface unit is on.

Cooking Guide for Using Heat Settings

HI—Used to begin cooking or to bring water to a NOTE: The surface unit “on” indicator light may boil. Reduce heat setting after water boils.

Medium High—(Setting halfway between HI and MED) Maintains a fast boil on large amounts of food.

MED—Saute

and brown; keeps food at a medium boil.

Medium Low—(Setting halfway between MED and LO) Cook after starting at HI; cooks with little water in covered pan.

LO—Used for long slow cooking (simmering) to tenderize and develop flavors. Use this setting to melt butter and chocolate or to keep foods warm.

glow between LO and OFF, but there is no power

to the surface units.

OFF

MED

Appearance may vary slightly.

‘w

Special Notes for Glass Cooktops:

Cooktop temperatures increase with the number of surface units that are on. With 3 or 4 units turned on, surface temperatures are high so be careful when touching the cooktop. The hot surface indicator light will remain lit after the surface unit is off until the surface is cool enough to touch.

NOTE:

● At HI and Medium High settings never leave food

unattended.

spillovers

Boilovers

cause smoking and greasy

may catch fire.

. At Medium Low and LO settings melt chocolate

and butter on a small surface unit.

When a surface unit is turned on, the unit can be

seen glowing red within a few seconds. The red glow will turn on and off (cycling) to maintain the selected heat setting. With poor cookware, you will see frequent cycling of the unit off and on. Good. flat cookware will minimize the cycling. See the Surface Cookware Tips section.

● It is safe to place hot cookware from the oven or

surface on the glass surface when it is cool.

Page 12

SURFACE CONTROLS

(continued)

Hot Surface Indicator Light

A “HOT SURFACE” light will glow brightly when any

halogenhzidiant

remain lit after the unit is turned off until the surface is cool enough to touch. Each element has its own “HOT SURFACE” indicator light.

● It comes on instantly when the unit is turned on.

● It stays on even after the unit is turned off.

. It glows brightly until the unit is safe to touch.

element is turned on, and will

(Glass Cooktops

Only)

A “HOT SURFACE” light will glow brightly when any halogenlradiant element is turned on.

SURFACE COOKWARE TIPS

(Electric Coil models only)

Cookware

Use medium- or heavy-weight cookware. Aluminum cookware conducts heat faster than other metals. Cast-iron and coated cast-iron cookware are slow to absorb heat, but generally cook evenly at low to medium heat settings. Steel pans may cook unevenly if not combined with other metals.

For best cooking results pans should be flat on the bottom. Match the size of the saucepan to the size of the surface unit. The pan should not extend over the edge of the surface unit more than 1 inch.

RIGHT

-L

Not over 1 inch

WRONG

Over

inch

Page 13

Wok Cooking

We recommend that you

use only a flat-bottomed wok. They are available at your local retail store.

~pes

of Cookware

●

Do not use woks that have support rings. Use of these types of woks, with or without the ring in place, can be dangerous. Placing the ring over the surface unit cause a build-up of heat that will damage the porcelain cooktop. Do not try to use

such woks without the ring. You could be seriously burned if the wok tipped over.

SURFACE COOKWARE TIPS

(Glass Cooktop

models

only)

will

Do not use woks that have support rings.

The following information will help you choose cookware which will give good performance.

Stainless Steel: highly recommended

Especially good with a sandwich clad bottom. The sandwich bottom combines the benefits of stainless steel (appearance, durability and stability) with the advantages of aluminum or copper (heat conduction, even heat distribution).

Aluminum: heavy weight recommended

Good conductivity. Aluminum residues sometimes appear as scratches on the cooktop, but can be

r~rnoved

low melting point, thin weight aluminum should not be used.

Porcelain/enamel: Cast Iron: Good performance only with a thick, flat, smooth bottom. Avoid boiling dry, as porcelain can melt and fuse to the surface.

if cleaned immediately. Because of its

- -

Copper Bottom: heavy weight recommended

Good performance, but copper may leave residues

which can appear as scratches. The residues can be

removed, as long as the cooktop is cleaned

immediately. However, do not let these pots boil dry.

Overheated metal can bond to glass cooktops.

An overheated copper pot will leave a residue that will permanently stain the cooktop.

Glass-ceramic: not recommended Poor performance. May scratch surface. Usable, but not recommended.

Stoneware: Poor performance. May scratch the surface. Usable, but not recommended.

Poor performance. May scratch the surface. Usable, but not recommended.

not recommended

(continued next page)

Page 14

SURFACE COOKWARE TIPS

(Glass Cooktop models only-continued)

How to Check Pan Performance

Use of correct cookware can affect the cooking performance and cleaning of your cooktop. The correct cookware reduces the temperature of the cooktop surface and minimizes the chance of

spillovers

You must use pans with perfectly flat bottoms. Some pans may have curved or rounded bottoms or

may be warped. If you are unsure of the flatness of

your pans you may do this quick test.

‘l’urn

down on the countertop, place a ruler flat against the pan surface. The bottom of the pan and the straight edge of the ruler should fit Turn the ruler a full 360 degrees, checking for any space between the ruler and the bottom of the pan.

burning onto the cooktop.

your pan

upside

tlush

against each other all the way across.

Pans with rounded, curved, ridged or warped bottoms are not recommended.

Another simple test to determine even heat distribution across the cookware bottom is to put one inch of water in the pan. location of flat cookware will have an even distribution of bubbles over the bottom surface area of the pan. Bubbles

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

Use pans that match the diameter of the surface

unit. Cooking performance will not be as good if the cookware is either smaller or larger than the surface unit.

Bring

the water to a boil and observe the

bub~les

as the water starts to boil. Good

● Place only dry pans on the

surface units. Do not place lids on the surface units, particularly wet 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 surface unit to insure proper contact.

. Do not use woks that have

support rings. This type of wok will not heat on glass cooktops.

● 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.

SPECIAL CAUTIONS FOR GLASS COOKTOPS

Page 15

GLASS COOKTOP CLEANING

Glass Cooktop Cleaning

(on some models)

Cleaning of glass cooktops is different from cleaning a standard porcelain finish. To maintain and protect the surface of your new glass cooktop follow these basic steps.

Before you use the cooktop for the first time, clean it with Cook Top Cleaning Creme. This helps protect the top and makes clean-up easier.

DAILY CLEANING: Use only Cook Top Cleaning Creme on the glass cooktop.

For normal, light soil:

1. Rub a few drops (less is better) of Cook Top Cleaning Creme onto soiled area using a damp paper towel. Buff with a dry paper towel until all

soil and creme are removed. Frequent cleaning leaves a protective coating which is essential in

preventing scratches and abrasions.

2. Clean surface with Cook Top Cleaning Creme after each use.

For heavy, burned on soil:

1. Apply a few drops of Cook Top Cleaning Creme to the (cool) soiled area.

2. Using a damp paper towel, rub creme into the burned on area. As with any burned on spill, this may require some effort.

3. Carefully scrape soil with razor scraper. Hold

scraper at a 30° angle against the glass cooktop.

4. If any soil remains, repeat the steps listed above. For additional protection, after all soil has been removed, polish the entire surface with the Cook Top Cleaning Creme.

5. Buff with a dry paper towel.

NOTE: . Using a razor scraper will not damage the surface

if the 30° angle is maintained.

● Be sure to use a new, sharp razor scraper.

Do not use a dull or nicked blade.

. Store the razor scraper out of reach of children.

SPECIAL CARE: Sugary spillovers (such as jellies,

fudge, candy syrups) or melted plastics can cause

pitting of the surface of your cooktop (not covered by

the warranty) unless the spill is removed while still hot. Special care should be taken when removing hot substances. Follow these instructions carefully and remove soil while spill is still hot.

1. Turn off all surface units affected by the spillover. Remove hot pans.

2. Wearing an oven mitt, hold the razor scraper at a 30° angle to the

~ .,,$.”;;’)~

.., )

cooktop and scrape hot spill to a : “’ ‘“ , cool area outside the surface unit.

3. With the spill in a cool area, use a dry paper

to”wel

remove any excess. Any spillover remaining should

be left until the surface of the cooktop has cooled. Do not continue to use the soiled surface unit until all of the spillover has been removed. Follow the steps under Heavy Soil to continue the cleaning process.

COOKTOP SEAL: To clean the cooktop seal, let a wet cloth rest on it for a few minutes, then wipe clean. Use a mild detergent if needed. Do not use a knife or any sharp object on the seal because it will cut or damage it.

GENERAL INFORMATION: As the Cook Top Cleaning Creme cleans, it leaves a protective coating on the cooktop surface. This coating helps to prevent build-up of mineral deposits (water spots) and will make future cleaning easier. Dishwashing detergents remove this protective coating and therefore make the cooktop more susceptible to staining.

To conveniently order more creme and/or scrapers for cleaning your glass cooktop, please call our toll free number: National Parts Center

Creme 10 oz. Scraper Creme and scraper kit

800-626-2002 # WB02X8273

# WX5X1614 # WB64X5027

PRECAUTIONS

● Most cleaners contain ammonia, chemicals and

abrasives which can damage the surface of your cooktop. Use only the Cook Top Cleaning Creme for proper cleaning and protection of your glass cooktop.

● If you slide aluminum or copper cookware across

the surface of your cooktop, they may leave metal markings which appear as scratches.

happen, use the razor scraper and Cleaning Creme to remove these markings. Failure to remove these

residues immediately may leave permanent marks.

● Water stains (mineral deposits) are removable

using Cook Top Cleaning Creme or full strength white vinegar.

If this should

●

If pots with a thin overlay of aluminum, copper or

enamel are allowed to boil dry, the overlay may bond with the glass cooktop and leave a black discoloration. This should be removed immediately before heating again or the discoloration maybe

permanent.

. Use of window cleaner may leave an iridescent

film on the cooktop. Cook Top Cleaning Creme will remove this discoloration.

Read and follow all instructions and warnings on Cook Top Cleaning Creme labels.

Page 16

CLOCK

(on some models)

The clock serves several purposes. Follow the directions for the Clock and Timer that apply to your model.

To Set the Clock

To set the clock, push the knob in and turn the clock hands to the correct time. The minute timer pointer will move also. Let the knob out, then turn the minute timer pointer to OFF.

\ g /

/fjl

(on some

3~ 1 \

models)

To Set the Clock

Press the CLOCK pad. Then press the up/down arrows until the correct time is displayed. Push the CLOCK pad to start.

q=]

,—

Tj~;~

(on some models)

Minute Timer

The minute timer has been combined with the range

clock. Use it to time all your precise cooking

operations. You’ll recognize the minute timer as the pointer which is different in color and shape than the clock hands.

To Set the Minute Timer

To set the minute timer, turn the center knob, without pushing it in. You can set the time for up to 4 hours.

At the end of the set time, a buzzer sounds to tell you time is up. Turn the knob, without pushing in, until the pointer reaches OFF and the buzzer stops.

To Set the Minute Timer

Press the TIMER ON/OFF pad. Then press the up/down arrows until the desired time (hours and

minutes) is displayed.

To Cancel the Timer

Press the TIMER ON/OFF pad until the display clears.

At the end of the timer operation, the timer beeps

3 times followed by reminder beeps until the timer

cancelled.

pushing the CLOCK pad. To return to the time counting down, press the TIMER ON/OFF pad.

You can display the time of day by

Questions and Answers

How can I use the minute timer to make the

surface cooking easier?

The minute timer will help you time total cooking,

which includes time to boil food and change temperatures. Do not judge cooking time by visible steam only. Food will cook in covered containers even though you can’t see any steam.

Q. Can I use the minute timer during

oven cooking?

A. The minute timer can be used during any

cooking function.

Page 17

Before Using Your Oven

1. Look at the controls.

sure you understand how

to set them properly.

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

Oven Controls

The OVEN TEMP knob maintains the temperature you set, from WARM (

The oven cycling light glows until the oven reaches your selected temperature, then goes off and on with the oven element(s) during cooking.

Oven Light

(on some models)

The light comes on automatically when the door is opened.

150°F.)

to BROIL

(550°F.).

3. Read over the information and tips that follow.

4. Keep this guide handy so you can refer to it, especially during the first weeks of using your new range.

OFF

8/jo/,/

~ E

of-% o%

(Knob appearance may vary.)

f.$

On models with an oven window, use the switch to turn the light on and off when the door is closed.

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 from 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 bump on the shelf support. Place the cookware on the shelf, then slide the shelf back into the oven. This will eliminate reaching into the hot oven.

To remove a shelf from the oven pull it toward you, tilt the front end upward and pull the shelf out.

Shelf Positions

The oven has 4 shelf supports identified in this illustration as A (bottom), B, C and D (top).

Shelf positions for cooking are suggested in the

Baking, Roasting and Broiling sections.

To replace, place the shelf on the shelf support with the stop-locks (the curved extension of

shelf)

facing up and toward the rear of the oven. Tilt up the front

—.

‘

and push the shelf toward the back of the

oven until it goes past the bump on the shelf support. Then lower the front of the shelf and push it all the way back.

/--

Ill

Page 18

BAKING

Your oven temperature is controlled very accurately

usinp

an oven control

you

;perate

familiar with your new oven’s performance.

think an adjustment is necessary, see the Adjust the Oven Thermostat section. It gives easy Do It YourseZf instructions on how to adjust the thermostat.

the oven

How to Set Your Range

To avoid possible burns, place the shelves in the correct position before you turn the oven on.

1. Turn the OVEN TEMP knob to the desired temperature.

2. Check the food for doneness at the minimum time on the recipe. Cook longer if necessary.

3. Turn the OVEN TEMP knob remove the food from the oven.

svstem.

fo;

We recommend that

a number of weeks to become

If you

for

Baking

OFF and then

Oven Shelves

NOTE: When the oven is hot, the top and outside surfaces of the range get hot too.

(Knob appearance may vary)

Arrange the 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

shelf positions B or C. See the chart for suggested

shelf positions. B will be used more than C.

ot’en

Preheating

Preheat the oven if the recipe calls for it. Preheat means bringing the oven up to the specified temperature before putting the food in the oven. To preheat, set the oven at the correct

selecting a higher temperature does not shorten preheat time.

Preheating is necessary for good results when baking cakes, cookies, pastry and breads.

temperature—

Type of Food Shelf Position Angel food cake Biscuits or muffins Cookies or cupcakes Brownies B or C Layer cakes

Bundt

or pound cakes

I Pies

or pie shells Frozen pies Casseroles Roasting

For most casseroles and roasts, preheating is not necessary. For ovens without a preheat indicator light or tone, preheat 10 minutes. After the oven is preheated, place the food in the oven as quickly as possible to prevent heat from escaping.

A B or C B or C

B or C A or B B or C

A (on cookie sheet)

B or C

A or B

I I

Page 19

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 in 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.

. Glass baking dishes also absorb heat. When baking

in glass baking dishes, reduce the temperature by

25°F.

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 1- to 1 as from the back of the oven, the door and the sides. If you need to use two shelves, stagger the pans so one is not directly above the other.

Baking Guides

When using prepared baking mixes, follow package recipe or instructions for 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

walls or the door of the oven. Never entirely cover a

shelf with a large cooking sheet.

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

at a time.

so large that it touches the

Aluminum Foil

Never entirely cover a shelf with aluminum foil. This will disturb the heat circulation and result in poor baking. A smaller

sheet of foil may be used to catch a it on a lower shelf several inches below the food.

spillover

X-inch

by placing

space between pans as well

Pies

For best results, bake pies in dark, rough or dull pans

to produce a browner, crisper crust, Frozen pies in foil

pans should be placed on an aluminum cookie sheet for baking since the shiny foil pan reflects heat away from the pie crust; the cookie sheet helps retain it.

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.”

Cakes

When baking cakes, warped or bent pans will cause uneven baking results and poorly shaped products. A cake baked in a pan larger than the recipe recommends will usually be crisper, thinner and drier than it should be. If baked in a pan smaller than recommended, it may be undercooked and batter may overflow. Check the recipe to make sure the pan size used is the one recommended.

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 20

ADJUST THE OVEN THERMOSTAT—

DO IT YOURSELF!

You may find that your new oven cooks differently than the one it replaced. We recommend that you use your new oven for a few weeks to become more familiar with it, following the times given in your recipes as a guide.

If you think your new oven is too hot or too cold, you can adjust the thermostat yourself. If you think it is too hot, adjust the thermostat to make it cooler. If you think it is too cool, adjust the thermostat to make it hotter.

We do not recommend the use of inexpensive thermometers, such as those found in grocery stores, to check the temperature setting of your new oven. These thermometers may vary 20-40 degrees.

Pointer

Back of

OVEN TEMP knob OVEN TEMP knob

(Knob appearance may vary)

Front of

To Adjust the Thermostat:

Pull the OVEN TEMP knob off the shaft, look at the back of the knob and note the current setting before making any adjustments.

Loosen both screws on the back of the knob.

To increase the oven temperature, move the

pointer 1 notch toward the words “MAKE HOTTER”.

To decrease the oven temperature, turn the pointer 1 notch toward the words “MAKE

COOLER”. Each notch changes the temperature by 10 degrees

Fahrenheit.

Tighten the screws.

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

ROASTING

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

steady, keep spattering to a minimum.

Roasting is really a baking procedure used for meats. Therefore, oven controls are set for Baking. (You may hear a slight clicking sound, indicating the oven is

working properly.)

1. Place the shelf in A or B position. No preheating is necessary.

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

side-

Most meats continue to cook slightly while standing,

after being removed from the oven. The standing time

recommended

allows roasts to firm up and makes them easier to

carve. The internal temperature will rise about

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

Remember that food will continue to cook in the hot oven and therefore should be removed when the

desired internal temperature has been reached.

Turn the OVEN TEMP knob to the temperature you desire.

4. After roasting is complete, turn the OVEN TEMP knob to OFF.

for

roasts is 10 to 20 minutes. This

OFF a@O,[ g ~

O@@

(Knob appearance may vary)

Page 21

Use of Aluminum Foil

You can use aluminum foil to line the broiler pan. This makes clean-up easier when using the pan for marinating, cooking with fruits, cooking heavily cured meats or basting food during cooking. Press the foil tightly around the inside of the pan.

Questions and Answers

Q. Is it necessary to check for doneness with a

meat thermometer?

A. Checking the finished internal temperature at the

completion of cooking time is recommended. Temperatures are shown in the Roasting Guide. For roasts over 8 lbs., check with thermometer at

half-

hour intervals after half the cooking time has passed.

Q. Why is my roast crumbling when I try to

carve it?

A. Roasts are easier to slice if allowed to cool 10 to

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

ROASTING GUIDE

Frozen Roasts

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

Do I need to preheat my oven each time I cook

a roast or poultry?

It is not necessary to preheat your oven.

When buying a roast, are there any special tips

that would help me cook it more evenly? Yes. Buy a roast as even in thickness as possible,

or buy rolled roasts.

Can I seal the sides of my foil “tent” when

roasting a turkey? Sealing the foil will steam the meat. Leaving

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

Make sure poultry is thawed before roasting. Unthawed poultry often does not cook evenly. Some commercial frozen poultry can be cooked successfully without thawing. Follow the directions given on the package label.

Type

Temperature

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

Lamb

leg

or bone-in shoulder*

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

Poultry Chicken or Duck Chicken pieces

Turkey

*For boneless

7The

food poisoning organisms may survive.”

rolled roasts

Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only

over 6 inches thick, add 5 to 10 minutes per pound to times

Oven

Doneness

325°

Rare: Medium: Well

Done:

325°

325° 325° 325°

325° 350°

325”

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

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

Well Done: Well Done:

Well Done:

Approximate Roasting Time in Minutes per Pound

to 5 lbs.

24-33 18–22 35-39 40–45 30-35 21-25 20–23 25-30 24-28 30-35 35-45 35-45 3040

17-20

minutes per pound (any weight)

3 to 5 lbs. Over 5 lbs.

3540 35-40 10 to 15 lbs. Over 15 lbs.

18-25 15-20

—

22-29

28-33 30-40

30-35

given above.

lbs.

Temperature ‘F’.

1400–1500-t

150°–1600 1700–1 85°

140°–1500~

1500–1 60° 170°–1850 1700–1 80° 170°–1800 115°–1200

185°–1900 185°–1900

In thigh:

185°-1900

140”F.

means some

Internal

-—

Page 22

BROILING

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

Turn the food only once during broiling. Time the foods for the first side according to the Broiling Guide.

1. If the meat has fat or gristle around the edge, cut

vertical slashes through both about 2 inches apart. If desired, the fat may be trimmed, leaving the layer about 1/8 inch thick.

Place the meat on the broiler grid in the broiler pan.

Always use the grid so the fat drips into the broiler pan; otherwise the juices may become hot enough to catch on fire.

3. Position the shelf on the recommended shelf position as suggested in Broiling Guide.

Turn the food, then use the times given for the second side as a guide to preferred doneness.

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.

5. Turn the OVEN TEMP knob to BROIL. Preheating the elements is not necessary.

When finished broiling, turn the OVEN TEMP knob to OFF. Serve the food immediately, leaving the broiler pan and grid outside the oven to cool during the meal for easiest cleaning.

Use of Aluminum Foil

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

Without the slits, the foil will prevent the fat and meat

juices from draining to the broiler pan. The juices

could become hot enough to catch on fire. If you do not cut the slits, you are frying, not broiling.

Questions & Answers

Q. Why are my meats not turning out as brown as

they should?

some areas, the power (voltage) to the oven may be low. In these cases, preheat the broil element 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 the food only once during broiling.

Q. Do I need to grease my broiler grid to prevent

meat from sticking?

A. No. The broiler grid is designed to reflect broiler

heat, thus keeping the surface cool enough to prevent the meat from sticking to the surface. However, spraying the broiler grid lightly with a vegetable cooking spray before cooking will make clean-up easier.

Q. When broiling, is it necessary to always use a

grid in the pan?

A. Yes. Using the grid 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 grid and stay cooler, thus preventing excessive spatter and smoking.

Q. Should I salt the meat before broiling? A. No. Salt draws out the juices and allows them to

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

Page 23

. Always use a broiler pan and grid. They are ● When arranging food on the pan, do not let fatty

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

●

The oven door should be open to the broil

stop position.

. If desired, marinate meats or chicken before

edges hang over the sides because the dripping fat will soil the oven.

. Frozen steaks can be broiled by positioning the oven

shelf at next lowest shelf position and increasing cooking time given in this guide 1 M times per side.

broiling, or brush with barbecue sauce last 5 to

10 minutes only.

Quantity and/or

Food Comments Bacon

Ground Beef

Well

Done

Beef Steaks Rare Medium

Well Done

Medium Well Done

Chicken

Bakery Products Bread

(Toast) or Toaster Pastries English Muffins

Lobster Tails

Fish

Ham Slices

(mecooked)

Pork Chops Well

Done

Lamb Chops Medium Well

Done

Medium Well Done

Wieners and similar precooked sausages, bratwurst

Thickness

1/2

lb. (about 8

thin slices)

1 lb. (4 patties) 1/2 to 3/4 inch thick

1 inch thick

(1 to

lfi

lbs.)

1 X

inch thick

(2 to

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

2 to 4 slices

1 pkg. (2) 2 (split)

2-4 (6 to 8 oz. each)

l-lb. fillets 1/4 to

1/2 inch thick

1 inch thick

2 (1/2 inch thick)

2 about 1 lb.

2 (1 inch thick), about 10 to 12

2 ( I X inch thick), about

l-lb. pkg. (10)

lbs.)

inch thick),

lb.

oz.

Shelf

Position

c c c

or D

C or D

c c

First Side

Time, Minutes

6 8

10 15

25 35

%-2 3-4

13-16 Do not

5 5

14 17

Second Side

Time, Minutes

5 6

7-8

14-16

20-25

10-15

1/2

turn over.

10 12

12–14

1-2

Arrange in single layer.

Space evenly.

Up to 8 patties take about same time.

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

Slash fat.Rare

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

Space evenly. Place English muffins

cut-side-up and brush with butter,

if desired.

Cut through back of open. Brush with melted butter before broiling and after half of broiling time.

Handle and turn very carefully. Brush with lemon butter before and during cooking, if desired. Preheat broiler to increase browning.

Increase time 5 to 10 minutes per side for 1 X inch thick or home cured ham.

Slash fat.

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

shell.

Spread

Page 24

CARE

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

BE SURE ELECTRIC POWER IS OFF BEFORE CLEANING ANY PART OF THE RANGE.

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.

AND CLEANING

Lift-Up Cooktop

Some models have a cooktop that can be lifted up for easier cleaning. To make cleaning easier, the

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

Be sure all surface units are turned off before raising the cooktop. The surface units do not need to

be removed, however, you may remove one to make raising the cooktop easier. There are 2 side supports that lock into position when the cooktop is lifted up.

After cleaning under the cooktop with hot, mild soapy water and a clean cloth, lower the cooktop. Be careful not to pinch your fingers.

To lower the cooktop, push the rods back and gently lower the cooktop until it rests in place.

(Electric Coil Models)

Page 25

Surface

Units

and Drip Pans

(Electric Coil Models)

To clean the surface units, turn the control to the highest setting for a minute. The coils will burn off any soil.

CAUTION

● Be sure all the controls are turned to OFF and

the surface units are cool before attempting to

remove them.

●

Do not immerse the surface units in liquids of any kind.

● Do not clean the surface units in a dishwasher.

● Do not bend the surface unit plug terminals.

● Do not attempt to clean, adjust or in any way repair

the plug-in receptacle.

To remove a surface unit:

To remove the drip pans for cleaning, the surface units must be removed first.

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

Sucface

Unit

Drip Pan

Do not lift the surface unit more than 1 inch. If you do, it may not lie flat on the drip pan when you plug it back in.

Repeated lifting of the surface unit more than 1 inch above the drip pan can permanently damage the receptacle.

To replace a surface unit:

● Replace the drip pan into the recess in the cooktop.

Make sure opening in the pan lines up with the receptacle.

“

Insert the terminals of the surface unit through the

opening in the drip pan and into the receptacle.

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

Drip Pans

Remove the surface units. Then lift out the drip pans. For best results, clean the drip pans by hand.

Place them in a covered container (or a plastic bag) with

1/4

cup ammonia to loosen the soil. Then scrub with a soap filled scouring pad if necessary. Rinse with clean water and polish with a clean soft cloth.

The drip pans may also be cleaned in the dishwasher. Clean the area under the drip pans often.

Built-up soil, especially grease, may catch on fire.

Do not cover drip pans with foil. Using foil so close to the receptacle could cause shock, fire or damage to the range.

Porcelain Enamel Cooktop

(Electric Coil Models)

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

However, any acidic foods spilled (such as fruit

juices, tomato or vinegar) should not be permitted

to remain on the finish. If acids spill on the cooktop while it is hot, use

a dry paper towel or cloth to wipe it up right away. When the surface has cooled, wash with soap and water. Rinse well.

For other spills such as fat smatterings,

wash with

soap and water or cleansing powders after the surface

has cooled. Rinse well. Polish with a dry cloth.

(continued next

page)

Page 26

CARE AND CLEANING

Oven Shelves

Clean the shelves with an abrasive cleanser or steel

wool.

After cleaning, rinse the shelves with clean water

and dry with a clean cloth.

(continued)

Broiler Pan and Grid

After broiling, remove the broiler pan from the oven.

Remove the grid from the pan. Carefully pour out the grease from the pan into a proper container. Wash and rinse the broiler pan and grid in hot water with a filled or plastic scouring pad.

If food has burned on, sprinkle the grid with detergent while hot and cover with wet paper towels or a dishcloth. Soaking the pan will remove burned-on foods.

The broiler pan may be cleaned with a commercial oven cleaner. If the grid is grey enamel, it can also be cleaned with an oven cleaner. If the grid is chrome, do not use an oven cleaner to clean it.

Oven Light Replacement

CAUTION: Before replacing your oven light bulb, disconnect the electric power for your range at the main fuse or circuit breaker panel or pull the plug. Be sure to let the light cover and bulb cool

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

The oven light (bulb) is covered with a removable glass cover which is held in

place with a wire. Remove the G oven door, if desired, to reach

the cover easily.

(on some models)

‘{

?, \@ -

i<,.)

Wire Co;er Holder

soap-

Both the broiler pan and grid can also be cleaned in the dishwasher.

Do not store a soiled broiler pan and grid anywhere in the

range.

To remove:

● Hold your hand under the cover so it doesn’t fall

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

DO NOT REMOVE ANY SCREWS.

Replace bulb with 40-watt home appliance bulb.

To replace cover:

● Place it into the groove of the light receptacle. Pull

the wire forward to the center of cover until it snaps in place. When in place, the wire holds the cover firmly. Be certain the wire is in the depression in the center of the cover.

● Connect electric power to the range.

Oven Heating Elements

Do not clean the bake element or the broil element.

Any soil will burn off when the elements are heated.

The bake element can be lifted gently to clean the oven floor. If

around the bake element gently wipe around the

element with warm water.

spillovers,

residue or ash accumulate

Broil Element

Bake Element

Page 27

Lift-Off Oven Door

The oven door is removable, but

it is heavy. You may need help removing and replacing the door. Do not lift the door by the handle. This can cause the glass to break

(on some models) or cause damage to the door.

To remove the door, open it a few , . .

inches to the special stop position that will hold

and lift the door straight up and off the hinges. NOTE: Be careful not to place hands between the

hinge and the oven door frame as the hinge could snap back and pinch fingers.

To replace the door, make sure the hinges are in the

special stop 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 the hinges snap back against the oven frame, pull them back out.

If the oven door is crooked, push down on the high corner to straighten it.

~he

door open. Grasp firmly on each side

—=.-.

--—

—’—-————e——————.

“/

Pti

“<.:

==--

—=.

TO CLEAN THE DOOR: Inside of door:

. Soap and water will normally do the job. Heavy

‘

spattering or spillovers may require cleaning with a mild abrasive cleaner. 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.

● If necessary, you may use an oven cleaner.

Follow the package directions.

● Clean the inside of the oven window with a mild

scratching cleaner and a damp cloth.

Outside of door:

● Use soap and water to thoroughly clean the top, sides

and front of the oven door. Rinse well. You may also use a glass cleaner to clean the glass on the outside of the door. To avoid water marks inside the glass front, do not let water drip into the vent openings.

● Spillage of marinades, fruit juices, tomato sauces and

basting materials containing acids may cause discoloration and When surface is cool, clean and rinse.

● Do not use oven cleaners, cleansing powders or

harsh abrasives on the outside of the door.

should

be wiped up immediately.

non-

Porcelain Oven Interior

With proper care, the porcelain

enamel finish on the inside of

the oven—top, bottom, sides,

back and inside of the

will stay new-looking for years.

Let the range cool before

cleaning.

you wear rubber gloves when cleaning the range.

Soap and water will normally do the

spattering or spillovers may require cleaning with a

mild abrasive cleaner. 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.

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 an oven cleaner.

Follow the package directions.

We recommend that

door—

job. Heavy

Cautions about using spray-on oven cleaners: . Do not spray on the electrical controls and switches

because it could cause a short circuit and result in sparking or fire.

● Do not allow a film from the cleaner to build up

on the temperature sensor—it could cause the oven to heat improperly. (The sensor is located at the top of the oven.) Carefully wipe the sensor clean after each oven cleaning, being careful not to move the sensor as a change in its position could affect how the oven bakes.

● Do not spray any oven cleaner on the oven

door, handles or any exterior surface of the oven, cabinets or painted surfaces. The cleaner can damage these surfaces.

(continuai

next page)

Page 28

CARE AND CLEANING

(continued)

Continuous-cleaning Oven Interior

Special Care of Continuous-Cleaning Oven Interior:

Do not attempt to clean the oven until you have

read this section. The Continuous-Cleaning Oven cleans itself while

cooking. The oven interior is finished with a

coating

with soap, detergents, steel wool pads, commercial oven cleaners, coarse abrasive pads or coarse brushes. Use of such cleansers and/or the use of oven sprays will cause permanent damage.

The special coating is a porous ceramic material,

which is dark in color and feels slightly rough to the touch. If magnified, the surface would appear as

peaks, valleys and sub-surface “tunnels.” This rough

finish tends little beads or droplets that run down the side walls of a hard-surface oven liner, leaving unsightly streaks that require hand cleaning. Instead, when spatter hits the porous finish, it is dispersed and partially absorbed. This spreading action increases the exposure of oven soil to heated air and makes it somewhat less noticeable.

Soil may not disappear completely and at some time after extended usage, stains may appear that cannot be removed.

The special coating works best on small amounts of spatter.

especially sugars, egg or dairy mixtures. For this reason, the oven is equipped with a removable,

replaceable aluminum foil oven bottom liner which protects the porous bottom of the oven from

This special coating is not used on the oven shelves or on the inside of the oven door.

These should be removed for cleaning to prevent damage to the Continuous Cleaning Oven coating.

Use care in removing and replacing the shelves and

in placing and removing dishes and food to avoid scratching, rubbing or otherwise damaging the porous finish on the oven walls.

that cannot be cleaned in the usual manner

prevent grease spatters from forming

It does not work well with larger spills,

(on some models)

special

spillovers.

To Clean the Continuous-Cleaning Oven:

1. Let the range parts cool before handling. We

recommend rubber gloves be worn when cleaning.

2. Remove shelves and cookware, including the broiler pan and grid.

3. Remove excess spills and aluminum foil oven bottom liner before removing the liner from the oven. This is to prevent excess liquids from spilling onto the porous finish. Then remove aluminum foil bottom liner and clean with a damp cloth. (Before cleaning or removing the aluminum foil liner, lift the bake element out of the way. )

4. Soil visibility may be reduced by operating the oven at 400”F. Close the door and set temperature control to 400”F. Time for at least

4 hours. Repeated cycles may be necessary before improvement in appearance is apparent.

Remember: During the operation of the oven, the door, window and other range surfaces will get hot enough to cause burns. Do not touch. Let the

range cool before replacing the oven shelves and aluminum foil oven bottom.

If a

spillover

surface, as soon as th-e oven has cooled, remove as

much of the soil as possible using a small amount of water and a stiff-bristle nylon brush. Use water sparingly and change it frequently, keeping it as

clean as possible, and be sure to blot it up with paper

towels, cloths or sponges. paper towels, cloths or sponges, since they will leave unsightly lint on the oven finish. If water leaves a white ring on the finish as it dries, apply water again and blot it with a clean sponge, starting at the edge

of the ring and working toward the center.

Do not use soap, detergent, steel wool pads, commercial oven cleaner, silicone oven sprays, coarse pads or coarse brushes on the porous surface. These products will spot, clog and damage

the porous surface and reduce its ability to work.

Do not scrape the porous surface with a knife or spatula— they could permanently damage

the finish.

or heavy soiling occurs on the porous

boilovers

from the

not rub or scrub with

Page 29

How to Remove the Storage Drawer or Kick Panel to Clean Under the Range

The area under the range can be reached cleaning by removing the bottom drawer (on some front kick panel, remove the models). To remove, pull the drawer out all the way,

tilt up the front and remove it. To replace, insert glides at the back of the drawer beyond the stop on range panel, first hook the top tabs on glides. Lift the drawer if necessary to insert easily. Let the front of the drawer down, then push in to close.

easily

for

To clean under models

panel by pulling it straight out at the bottom. To replace the

and then the bottom tabs.

with a

Control Panel and Knobs

Clean up any spills or spatters with a damp cloth. Remove heavier soil with warm, soapy water.

Clean the control panel with mild liquid dish detergent and a soft cloth. Rub panel lightly.

CAUTION: Do not use abrasives of any kind on the control panel. The lettering on models with touch pads is sensitive to abrasives and pressure.

the

control

Painted Surfaces

Painted surfaces include the outside oven door, sides, control panel and drawer front. Clean these with soap and water or a vinegar and water solution.

commercial oven cleaners, cleansing powders, steel wool or harsh abrasives on any painted surface.

Do not use

The control knobs may be removed for easier cleaning. To remove a knob, pull it straight off the stem. Wash

and

water

the knobs in soap

but

Metal Parts

Do not use steel wool, abrasives, ammonia or commercial oven cleaners. To safely clean surfaces;

wash, rinse and then dry with a soft cloth.

do not soak.

Glass Window

To clean the outside glass window (on some models) and glass surfaces,

use a glass cleaner. Rinse and polish with a dry cloth.

OWYl

The oven is vented through an opening under the

right rear surface unit. Never cover the opening with aluminum foil or any other material. This would prevent the oven vent from working properly.

VeIlt

(on some models)

(Electric Coil Models)

and Glass Surfaces

oven

The oven is vented through an opening at the rear of the cooktop. Never cover the opening with aluminum

foil or any other material. This would prevent the

oven vent from working properly.

Vent

(Glass Cooktop Models)

Page 30

INSTALLATION INSTRUCTIONS

BEFORE YOU BEGIN

Read these instructions completely and carefully.

IMPORTANT: Save these instructions for

the

local electrical inspector’s use.

IMPORTANT: OBSERVE CODES AND ORDINANCES.

NOTE TO INSTALLER:

instructions with the appliance installation is completed.

NOTE TO CONSUMER: Keep this Use and Care Guide and Installation Instructions for future use.

N(XE:

grounded.

TOOLS YOU WILL NEED

●

with 3/16” socket (for leveling range)

● 1/4” hex head nutdriver

This appliance must be properly

Large

blade screwdriver

Channel lock pliers or small ratchet wrench

ALL

GOVERNING

Leave these

after

STEP 1 PREPARE THE OPENING

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

Allow

30”

minimum clearance between surface units and bottom of unprotected wood or metal top cabinet, and 15” minimum between countertop and adjacent cabinet bottom.

EXCEPTION: Installation of a listed microwave

oven or cooking appliance over the cooktop shall conform to the installation instructions packed with that appliance.

To eliminate the risk of burns or fire by reaching

over heated surface units, cabinet

above the surface units should be avoided. If

cabinet storage is to be provided, the risk can be

reduced by installing a range hood that projects

5“

horizontally a min. of the cabinets. Make sure the wall coverings,

countertops and cabinets around the range can withstand heat generated by the range, oven or

cooktop UP to 200°

beyond the bottom of

NOT LESS THAN

WIDTH OF RANGE

storage space

ELECTRICAL REQUIREMENTS

CAUTION, FOR PERSONAL SAFETY: DO NOT USE AN EXTENSION CORD WITH

THIS APPLIANCE.

REMOVE HOUSE FUSE OR OPEN CIRCUIT BREAKER BEFORE BEGINNING INSTALLATION.

This appliance must be supplied with the proper voltage and

individual, properly grounded branch circuit, protected by a circuit breaker or time delay fuse, as noted on the rating plate.

Wiring must conform to National Electric Codes. If the electric service provided does not meet the

above

licensed

Because range terminals are not accessible after range is in position, flexible service conduit or cord must be used.

tiequency,

spectications, it is recommended that a

electrician install an approved outlet.

and connected to an

.<”’”

I /-

WALL

/ MIN.

CORD=

.., //--

Anti-Tip (install’

.!Z

FLOOR’

Bracket

in either rear

—

OUTLET BOX

WITHIN EITHER

SHADED AREA

—-

/-...

y~l

corner)

Page 31

Flooring Under the Range

Your range, like many other household

items, is heavy and can settle into soft

floor coverings such as cushioned vinyl or

carpeting.

men

moving the range on this type of flooring, use care and follow these simple and inexpensive instructions.

The range should be installed on a 1/4 inch thick

sheet of plywood (or similar material) as follows:

When the

floor covering ends at the front of the

range, the area that the range will rest on should

be built up with plywood to the same level or higher than the floor covering. This will allow the range to be moved for cleaning or servicing.

BEFORE

BRACKET

STEP 2 PREPARE FOR ELECTRICAL CONNECTION

Use only a 3-conductor, or if required a conductor

U.L.

listed range cord. These cords may be provided with ring terminals on wire and a strain relief device.

A range cord rated at 40 amps with 125/250

minimum volt rating is required. A 50 amp range cord is not recommended but if used, it should be marked for use with nominal

%“ diameter connection openings. Care should be taken to center cable and strain relief within knockout hole to keep cable from rubbing the edge.

NOTE: A 4-conductor cord is to be used only when the appliance is installed in a mobile home or when local codes do not permit grounding

through the neutral. If conduit is being used, go to STEP 6.

STEP 3

C. Assemble the strain relief in

the hole. Insert the power cord through the strain relief and tighten. Allow enough slack to easily attach the cord terminals to the connector block. If tabs are present at the end of the winged strain relief,

they can be removed for better fit. NOTE: Do not install the power cord without a

strain relief.

POWER CORD STRAIN RELIEF INSTALLATION

A. Remove the lower rear range wiring cover to

expose the connector block and bracket.

B. Remove the knockout ring (1%”) located on bracket directly below the connector. To remove the knockout, use a pair of pliers to bend the

knockout ring away from the bracket and

until ring is removed.

tiist

STRAIN RELIEF

BRACKET (PROVIDED

WITH RANGE CORD.

NOT PART OF RANG E.)

4F @ 7

K-

(continued

next page)

Page 32

STEP

INSTALLATION INSTRUCTIONS

3 WIRE POWER CORD INSTALLATION

Remove the 3 wire terminal screws from the connector block. Insert screws through each power cord terminal ring and into the connector block until the screws engage the nuts. Be certain that the center wire is connected to the center screw of the connector block.

Tighten screws securely. Do NOT remove

ground strap connection.

NEUT TERM

POWER

W_ING:

THE NEUTRAL

WIRE OF THE POWER CORD MUST BE

CONNEC133D

TERMINAL THE CONNECTOR

TO THE NEUTRAL

LOCA’T’ED

IN THE CENTER OF

BLOCIL

LEADS MUST BE CONNECTED TO THE OUTSIDE (BRASS COLORED) TERMINALS.

CONNECTOR

OR GROUND

THE POWER

WIRE POWER CORD INSTALLATION

A. Remove the 3 screws from the connector

block. B. Remove the grounding screw and strap from

the connector block middle location and the

screw connection to the frame of the range.

BEFORE

NEUTRAL

TERMINAL

;ROUNDING STRAP ‘

GROUNDING TO RANGE)

C. Insert screws through each power cord

terminal ring and into connector block until

screw engages nut. Be certain that the center

wire is connected to the center screw of the

connector block. Tighten screws securely.

D. Attach ground wire to the frame of the range.

AFTER

W-ING:

SUPPLY CIRCUIT IS CONNECTED TO

THE NEUTRAL

IN THE CENTER

THE NEUTRAL

TERMINAL LOCATED

OF THE CONNECTOR

WIRE OF

BLOCK. THE POWER LEADS MUST BE CONNECTED TO THE OUTSIDE (BRASS COLORED) TERMINALS. THE 4TH GROUNDING LEAD MUST BE CONNECTED TO THE FRAME OF THE

RANGE WITH THE GROUNDING SCREW.

(continued

next page)

Page 33

STEP 6

STEP 7

3 WIRE CONDUIT INSTALLATION

Remove the 3 screws from the connector block. Insert bare wires between the connector block terminals and movable nuts. Tighten

screws securely. Do not remove ground

strap connection.

CONNECTOR

BLOCK —]

‘RACKET +

Jl_lll- ,1

llTlNl-

BARE WIRE TIPS

WIRE CONDUIT INSTALLATION

Remove the 3 screws from the connector block. Remove the grounding strap from the connector block middle location and the screw connecting it to the frame of the range. Insert bare wires between the connector block terminals and movable nuts. Tighten screws securely. Attach

ground wire to the frame of the range.

BARE

WIRE TIPS

lhcOND”’T

W~ING:

CONNECTOR BLOCK IS

APPROVED FOR COPPER WIRE

CONNECTION ONLY. IF ALUMINUM

WIRE IS USED, SEE NOTE BELOW:

NOTE: ALUMINUM WIRING

Do not connect Aluminum wire to connector

block. Use copper building wire rated for the correct amperage and voltage to make 3 (three) 3 inch copper jumper wires. Connect wire as per Step 6 or 7 depending on number of wires.

B. Splice copper wires to aluminum wiring using special connector terminals designed and

approved for joining copper to aluminum and follow the connector manufacturers recommended procedure closely.

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

CONDUIT

WARNING: CONNECTOR BLOCK IS APPROVED FOR COPPER WIRE

CONNECTION ONLY. IF ALUMINUM

WIRE IS USED, SEE NOTE BELOW.

NOTE: ALUMINUM WIRING

A. Do not connect Aluminum wire to connector

block. Use copper building wire rated for the correct amperage and voltage to make 3 (three) 3 inch copper jumper wires. Connect wire as per Step 6 or 7 depending on number of wires.

Splice copper wires to aluminum wiring using

special connector terminals designed and UL approved for joining copper to aluminum and follow the connector manufacturers recommended procedure closely.

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

(continued

next page)

Page 34

INSTALLATION INSTRUCTIONS

STEP 8

ANTI-TIP BRACKET INSTALLATION

ANTI-TIP bracket is supplied with

instructions for installation in a variety of locations. The instructions include a template, a parts list and a list of tools necessary to complete the installation. Read the IMPORTANT SAFETY INSTRUCTIONS and the instructions that fit your situation before beginning installation.

WARNING

1. Range must be secured by ANTI-TIP bracket

supplied.

2. See instructions to install (supplied with bracket).

3. Unless properly installed, range could be tipped by stepping or sitting on door. Injury might result from spilled hot liquids or from range itself.

Typical installation of Anti-Tip bracket

Attachment to Wall

Bracket

STEP 9 LEVELING THE RANGE

The

range must be level. Leveling feet are located at each corner of the base of the range. Remove the storage drawer or kick panel (depending on

your model) and using channel locks, rotate the

leveling feet in and out as required to level the range. (For instructions on how to remove and replace the storage drawer or the kick panel, see the Cleaning Under the Range section in Care and Cleaning.) On some models, there are plastic covers which may be removed for easy adjustment (just squeeze and pull).

One of the rear leveling feet will engage the

ANTI-TIP bracket (allow for some side to side

adjustment). Allow a minimum clearance of 1/8” between the range and the leveling foot that is to be installed into the ANTI-TIP bracket.

Check the range for proper installation into the

ANTI-TIP bracket (after the range has been

properly installed) by removing the kick panel or the storage drawer and inspecting the rear leveling leg. Make sure it fits securely into the slot.

Screw Must Enter

Wood or Metal

“x

Wall Plate

STEP 10

FINAL CHECK

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

Page 35

●

PROBLEM

OVEN WILL NOT WORK

OVEN LIGHT DOES NOT WORK

FOOD DOES NOT BROIL PROPERLY

FOOD DOES NOT ROAST OR BAKE PROPERLY

QUESTIONS?

USE THIS PROBLEM SOLVER

POSSIBLE CAUSE

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

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

Oven controls not properly set.

● The light

The switch operating oven light is broken.

● The OVEN TEMP knob not set

●

The door not left open to the

●

Improper shelf position being used. See the Broiling Guide.

●

Food is being cooked on hot pan.

●

Cookware is not suited for broiling.

●

Aluminum slit as recommended.

● The OVEN TEMP knob not set at proper temperature.

● Shelf position is incorrect. See the Roasting or the Baking sections.

Incorrect cookware or cookware of improper size is being used.

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

● The OVEN TEMP knob needs adjustment. See the Adjust the

Oven Thermostat–Do

bulb

is loose or defective. Tighten or replace.

Call

for service,

at BROIL,

broil

stop position as recommended.

foil

used on the broiler pan grid has not been fitted properly and

Yow-.se~section.

●

❑

OVEN TEMPERATURE TOO HOT OR TOO COLD

THE OVEN DOOR 1S CROOKED

131ectric

Coil Models

SURFACE UNITS

NOT FUNCTIONING

PROPERLY

Glass Cooktop Models

SURFACE UNITS WILL NOT MAINTAIN A ROLLING

BOIL

OR FRYING RATE IS

NOT FAST ENOUGH COOKTOP FEELS HOT

● The OVEN TEMP knob needs adjustment. See the Adjust the

Oven Thermostat–Do

● Because the oven door is removable, it sometimes gets out of position during

Yourse§ion.

installation. To straighten the door, push down on the high corner.

●

Surface units are not plugged in solidly.

● Drip pans are not set securely in the cooktop.

● Surface unit controls are not properly set.

You must use pans which are absolutely flat. If light can be seen between the

pan bottom and a straight edge, the surface units

● Pan bottoms should closely match the diameter of the surface unit selected.

● Large pans hold heat close to the cooktop.

● Pans on the right rear surface unit block air flow from the oven vent and

will

not transfer heat properly.

cause the cooktop to get hot.

Page 36

THE PROBLEM SOLVER

(continued)

PROBLEM

SURFACE UNITS DO NOT

WORK PROPERLY

FOODS COOK SLOWLY

TINY SCRATCHES

(may appear as cracks) OR ABRASIONS ON GLASS COOKTOP SURFACE

METAL MARKINGS

(may appear as scratches)

POSSIBLE CAUSE

● Difficulty may be

blown oven-circuit fuse, a tripped oven-circuit breaker, the main fuse

the main distribution panel of your house, caused by a

the

main circuit breaker, depending on the nature of the power supply. If a circuit

breaker is involved, reset it.

cartridge-type) should be changed, BUT ONLY BY SOMEONE FAMILIAR

If the control box uses fuses, the oven fuse

WITH ELECTRICAL CIRCUITS. If after performing one of these procedures, the fuse blows or circuit breaker trips again, call for service.

NOTE: Apartment tenants or condominium owners should ask their building

management to perform this check before calling for service.

● If the range is connected to 208 volts, you will notice some increase in

cooking times.

● The cooktop surface unit controls are not properly set, or the wrong control

knob is set for the surface unit you are using.

●

Improper cookware being used. Pan bottoms should be

flat,

fairly heavy weight

and the same diameter as the surface unit selected.

. Incorrect cleaning methods have been used, cookware with rough bottoms

has been used, or coarse particles (salt or sand) were between the cookware

and the surface of the cooktop. Use recommended cleaning procedures, be sure

cookware bottoms and cookware are clean before use, and use cookware with

smooth bottoms. Tiny scratches are not removable but will become less visible in time as a result of cleaning.

● Do not slide aluminum cookware across the surface. Use the recommended

cleaning procedure to remove marks.

. Incorrect cleaning materials have been used or encrusted

boilovers

or grease

spatters remain on the surface. Use a razor scraper and the recommended

cleaning procedure.

DARK STREAKS

Use a razor scraper and recommended cleaning procedure.

OR SPECKS AREAS OF

DISCOLORATION

● Marks from aluminum and copper pans as well as mineral deposits from

water or food can

ON COOKTOP HOT SUGAR MIXTURES/

● See the Glass Cooktop Cleaning section.

PLASTIC MELTED TO THE SURFACE

FREQUENT CYCLING OFF

AND ON OF

● Incorrect cookware used. Use only flat cookware to minimize cycling.

SURFACE UNITS

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

Center@

800.626.2000 consumer information service

removed with Cook Top Cleaning

Creme.

—

Page 37

V2 w *

The Problem Solver

Page 38

NOTES

Page 39

Wdll

Be There

With the purchase of your new GE appliance, receive the assurance that ifyou ever need

information or assistance

fi-om

GE, we’ll be there. All you have to do is call—toll-free!

GEAnswer

Center@

8111162ti2000

Whatever your question about any GE major appliance, GE Answer Center@ information service is available to help. Your call—and your question—will be answered promptly and courteously. Center” service is open 24 hours a day,

.4nd you can call any time. GE Answer

days a week.

In-Home Repair Service

80tPGE4ARES(801W32-2737)

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 at your convenience Our factory-trained technicians know your appliance inside and out–so most repairs can be handled in just one visit.

,,..LLOWO.PT. .K. K. ,., WIT. ”......,.

Sm.

.wo... ..so

(7:00 a.m. to 7:00 p.m. weekdays, 9:00 a.m. to 2:00 p.m. Saturdays).

For Customers With

Special Needs...

801162ti2000

SECTION A-A

...6..0..,.

Upon request, GE will provide Braille controls for a variety of GE appliances, and a brochure to assist in planning a barrier-free kitchen for persons with limited

,.A,,

mobility. To obtain these items, free of charge, call 800.626.2000.

Consumers with impaired hearing or speech who have access to a TDD or a conventional teletypewriter may call information or service.

800-TDD-GEAC (800-833-4322) to request

Seruice

Contracts

8006262224

You can have the secure feeling that GE Consumer Service will still be there after your warranty expires. Purchase a GE contract while your warranty is still

effect and you’ll receive a substantial discount. With a multiple-year contract,

f~~ture

you’re assured of

Parts

andAccessories

service at today’s prices.

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 provides access to over

4’7,000 parts.. and all GE Genuine Renewal Parts are fully

warran~ed. VISA, MasterCard and Discover cards

are accepted.

User maintenance instructions contained in this cover procedures intended to be performed by any user. Other servicing generally service personnel. Caution must be exercised, since improper servicing may cause unsafe operation.

should

be referred to qualified

booldet

Page 40

YOUR GENERAL ELECTRIC RANGE

WARRANTY

Staple sales slip or

here. Proof of original

is needed to obtain service

under warranty.

cancelled

purchase

check

date

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

parf of

of a manufacturing defect.

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

800.626.2000 consumer information service

● Replacement of house fuses or

the

range

Service trips to your home to

teach you how to use the product.

Improper installation.

If you have an installation

problem, contact your dealer or installer. You are responsible for providing adequate electrical, gas, exhausting and other connecting facilities as described in the Installation Instructions provided with the product.

resetting of circuit breakers.

that fails because

Center@

This warranty is extended to the original purchaser and any succeeding owner

purchased for 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 be

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).

● Damage to the glass cooktop

caused by use of cleaners other than the cooktop creme provided with the product.

●

Damage to the glass cooktop

caused by hardened spills of sugary materials or melted plastic that are not cleaned according to the directions in the Use and Care Guide.

Damage to the product due to

misuse or abuse.

. 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 RESPONSIBLE CONSEQUENTIAL DAMAGES.

Care@

for products

ordinaty

D.C.

home use in

In Alaska the

servicers during

/VOT

FOF?

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.

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

This book is printed on recycled paper.

Part

No.

164 D2966PI06

Pub No. 49-8586

1-95 CG

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

JBS03-4

—

JBS03

JBS16

JBSI 7

JBS07 JBS18

Printed in Louisville, KY

—

J13S27

JBS30

JBC17