GE JCJS67 User Manual

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useandCmt!!

JCS5’7

JCP67

JCJS67

Energy-savingtips Featuresofyourrange

Surfhcecooking Ovencooking Howtooperatethe

self-cleaningoven

Hovvtocareforthe

p6 p$

pl$

oven

UsetheProblemSolver

YourDirecthe toGeneral

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Ek?fcwNki-ill@@.KFwmge.. .....2

safety Instructions . .4........3,4

Energy Saving Tips . . . . ........5

Featt.iresof Your Flange . ......6,7

sW-faWGxWlg ... ..-. ... ..$,9

Automatie Timer and Clocks . . . .K?

LMngYourOven . . . . . . .......11

f-law$0Bakeand

Time Bake. . ............12,13

Howto Roast . . . . . . . . . .......14

!-k3wtoBroil . . . . . . . . . . .......15

l-lowto Carefor

YourFlange . ............16, 17’

HawtoSeM3ean

YourOven@AxieiJCP67) ..18,?9 ContinuousCieaningCOmpaniOn

OvenCare@AodelJCP67) ....20

CleariingYourFhnge. . . .......21

SurfaceCookingChart . ....22,23

BakingChart .. .. .. ... ..t. ...~~.

RoastingChart.. . . . . . . .......25

BroilingChart. . . . .........26,27

~o~eCanningTips. ... ... ...:2$,

TheProblemSolver . . . . .......29

ifYouNeedService . . . . .......31

Warranty

.. .. .. ... ...ElackCbw

it will help you operate and maintain

your new Range properly. Keepit handy foranswersto your

questions.

Hyou don’t understand something or need more help,write: (include your phone number) Consumer Affairs General Electric Company Appliance Park

Louisville, KY 40225

writedcwn the rmdd

and serial B’M.mRber’sm

You’llfind them on a label on the

front ofthe Range behind the left

ovenor storage compartment door. These numbers arealso on the

Consumer Product Ownership

Registration Cardthat came with

your Range. Beforesending in

this card, please write these

numbers here:

Model Number

Serial Number

Usethese numbers in any correspondence or service calls concerning your Range.

If you a —

. d

!mmediateiy contact the dealer (orbuilder) that sold you the Range. ~

saw?time’and

Beforeyou!

Sw’wic’e.e II

Check the Problem Solver on page

29. it listsminor causes of operating problemsthat you can correct

yourself.

-.—

. .

—

When using electrical appliances

— basic safety precautions should

followed, including the

following: * Use this appliance only for its

intended use as described in this manual.

@ Be sure your appliance is properly installed and grounded by a qualified technician in accordance with the provided installation instructions.

@ Don’t attempt to repair or replace any part of your range unless it is specifically recom-

mended in this book. All other servicing should be referred to a qualified technician.

@ Before performing any ser-

DISCONNECT THE

vice,

RANGE POWERSUPPLYAT THE HOUSEHOLD DISTRIBUTION PANEL BY REMOVING THE FUSE OR SWITCHING

— OFF THE CIRCUIT BREAKER.

—

Do not.leavechildrenak.me—

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

* Don’tallow anyoneto climb,

standor hangon the door, draweror rangetop. They could damagethe range and even tip it overcausingseverepersonal injury.

@ CALJ’TI(3N:DO

NOTSTORE nwdwOFINTERESTm CHILDRENIN

CABNMETS

ABOVEARANGEORONTHE EMCXWUJU3HOF

CL.!MBING ON THE RANGE TO REACH ITEMS C(XJLD BE SERIOLJSLY

A FMNGE–

* Wear properclothing.Loose

fitting or hanging garments should

never be worn ‘while using the appliance. Flammable material could be ignited if brought in contact with hot

heating elements and may cause severeburns.

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

@ Neveruse yourappliancetor

warmingor heatingthe room. @ Storagein or on Appliance—

Flammable materials should not be stored in an oven or nearsurface units.

@ Keep hood andgreasefilters cleanto maintain good venting and to avoid grease fires.

@ Do not let cookinggreaseor

otherflammablematerialsaccumulatein the rangeor nearit.

@ Do not usewater on grease fires.Neverpick up a flaming pan. Smotberflaming pan on surfaceunit by coveringpan completelywith wellfittinglid, cookiesheetor flattray.Flaming greaseoutsidea pan can be put out bycoveringwith baking soda or, if available,a rnuKipurposedry chemicalor foam.

@ Do not tm.4chMating elementsor interiorsurfaceof oven.These surfaces may be

hot enough to burn eventhough

they are dark

in color. During

and after use,do not touch, or

let

clothing or other flammable

materials contact surface units,

areas nearby surface units or any interior area of the oven; allow sufficient time

first,

Potentially hot surfaces include

for cooling,

the cooktbp and areasfacing the cooktop, oven vent opening and surfaces near the openings,

and crevices around the oven

Remember:The inside

door.

surface of the oven may be hot when the

door is opened.

@ When cookingpork follow

our directions exactly and always cook the meatto at least

170°. This assuresthat, in the remote possibility that trichina

may be present in the meat, it will be killed and meat will be safeto eat.

EEKn

EE#c=.

—

tc@~tinu~dnext page)

@ Wandakvayfromthe range

when openingovendoor.The hot air or steamwhich escapes can causeburnsto hands,face and~oreyes.

@ Don’theat tmopenedfood containersinthe oven.Pressure COW buildup andthe container could Iix4rstcausingjan injury.

s Keep oven vent ducts

unobstructed. e

Keep oven free from grease

build up. e place oven

position while oven is cool.

rack in desired

If racks must be handled when hot, do not let potholder contact heating units in the oven.

o pulling out

stop is a convenience in lifting heavy

foods. Ris also a

shelf to the sheif

precaution against burns from touching hot surfaces of the door or oven waiis.

@ When using cooking or roasting

manufacturer’s directions. @ Do not use your oven to dry

newspapers.

bags in oven, foHow the

if overheated, they

can catch fire.

oven:

@ Do notclean door gasket. The door gasket is essentiai for a good seai.Care shouid be taken not to rub, damage, or

move the gasket.

e DOnot use

oven cleaners.No

commercial oven cleaner or oven iiner protective coating of any kind should be used in or around any part of the oven.

* Ciean oniy parts iisted in this Use and Care Book

* Before seif-clearh~ the oven, remove broiler pan and other utermiis.

@ Use Proper Pan Size—-This appiiance is equipped with one or more surface units of different size.Seiect utensiis having fiat bottoms iarge enough to cover the surface unit heating eiement. ‘Theuse of undersized utensils will expose a portion of the heating eiement to direct contact and may result in

ignition of clothing. Proper relationship of utensii to burner

wiii also improve efficiency. @ Never leavesurfaceunits

unattendedat high heat settings.

Boilover causes smoking and greasy spiiiovers that may catch on fire.

I@Be sure refiector pans and vent ducts are not covered and

are in piace. Their absence

during cooking couid damage

range parts and wiring.

@ Don’t usedumhum foil to

line re!lectorpansor anywhere

in the oven except as described

in this book. Misuse could result

in a shock, fire hazard, or

damage to the range.

@ Oniy certain types of giass,

giass/ceramic, ceramic, earthen-

ware, or other glazed containers

are suitabie for range-top

service; others may break

because of the sudden change

in temperature (See Section on

“Surface Cooking” for

suggestions.)

e TII minimizebums, ignition of

flammable materiais, and spill-

age; the handie of a container

shouid be positioned so that it is

turned toward the center of the

range without extending over

nearby surface units.

@ Don’t immerseor soak

removablesurface units. Don’t

put!them h a dishwasher.

* A$ways turnsurface unitto —

CM%before rernovingjutensiL —

* Keep an eye on foods being fried at i-iiGi-i or MEDIUM HiGH

heats.

@ TOavoid the possibility63fa

burnor electricshock,always be certainthat thecontrolsfor allsurfaceunitsare at OFF positionand allcoilsare cool beforeattemptingto removethe

unit.

@ When flamingfoods under

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

@ Foods for fryingshould beas

dry as possible. Frost on frozen

fo~ds or moisture on fresh foods

can cause hot fat to bubbie up and over sides of pan.

@ Use iittie fat for effective shaiiow or deep-fat frying. Fiii-

ing the pan too fuil of fat can cause spillovers when food is — added.

—

@ If a combination of oiis or fats wiii be used ;n frying, stir

together before heating, or as fats meit slowiy.

@ Alwaysheat fat slowly,and

watch as it heats.

* Use deep fat thermometer

whenever possibie to prevent

overheating fat beyond the

smoking point. ~ÿ€

-. —

The range should be installed on a sheet of p!ywood (or similar material) as follows: When fk3 floor

k at the front of the mmge,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 then allow the range to be moved for cleaning or servicing.

tlhe

Leveling screws may be located on

each corner of the base. By removing the bottom drawer you can level the range to an uneven floor by adjusting leveling legs.

‘–s remove drawer, pull drawer out

.:II~~eway, tilt up the front and

‘removeit. To replace, insert glides

at back of drawer beyond stop on

—

--—

W& 1~~glides. Lift drawer if

necessaryto insert easily. Let front

of drawer down, then push in to cf~sec

Usecooking utensils of medium weight aluminum,

CCMW3, and fiat k)c)tiof’ns which

c(xw@ete#y portion of the surface unit. Ch3k fresh vegetableswith a

minimum amount of water in

a covered pan. Watchfoods when ~ringing them

quickly to coo~ing temperatures at HKN+ heat.When food reaches cooking temperature, reduce heat immediately to lowest setting that will keep it cooking.

Use residual heatwith surface cooking whenever possible. For example, when ccmking,eggs in the shell, bring water to boil, then turn tcI OFF position to complete the cooking.

JJsecorrect heat for cooking

task. . .HIGH—to start cooking (if time allows, do not use HIGH heat to start), MEDILHVIHi— quick brownings, I’vH3-slow frying, LOW—finish cooking most quantities, WM—&x..Me boiier heat,finish cooking, and special

for small quantities.

When boiling watet-for tea or

coffee, heat only the amount

needed. It is not economical to boil a container M! of water for

only one or two cups.

(XMY the heated

Preheatthe oven only when

necessary.Hyou find preh43ating is necessary,turn the OVEN SET Knob to BAKE. Turi~ OVEN TEMP to desired temperature. When oven .cycling light goes out the oven is preheated.

Always turfl oven OFT before removing food.

During baking, avoid frequent , Qooropenings. Keep door open asshort atime as possible when

it is 6pehed. ~ ~

Cook complete o’km meals instead of just one food ite~. Potatoes, other vegetables,and sdrnedesserts will chok together with a main-dish casserole, meat loaf, chicken or roast. Choose foods that cook at the same temperature and in approximately the sametime.

Useresidual heat in oven whenever possible to finish cookihg casseroles,oven meals, etc. Also addrolls or precooked desserts to warm oven, using residual heat to warm them.

-..

— —

Mode! QKS5’7

Model JCS67 —

Model JCF%7

—

Fefm.m?index

Expkh?ci

onPage

JCW7’

Jcsw

Mtxkl

JW67 Model and Seriai Numbers Surface Unit CcmWois 8 “ON” indicator Light

for Surface Units

@ Oven Set Controi 11 @ Oven Tefnp Controi

Left Oven Control Oven Cyciing Light

~ Companion (Left) Oven Cyciing Light 11

● Automatic Oven Timer

Ciock and Minute Timer Door Lock Light

@ Oven Cieaning Light 18

Piug-in Surface Unit (May be removed when cieaning

under unit.)

One-Piece Chrome Trim Ring and Refiector Pan. (Do not ciean in

Seif-Ciean oven. Discoloration may occur.)

11 11 11

16 ‘

@ @

@ e

2-6 in. 2-8 in.

4 4

49 @

@ @ @ @ @

2-6 in. 2-8 in.

4$ @

@ @ @ e @

e @

2-6 in. 2-8 in.

iii%=

, Oven Vent (Located under

right rear & ieft rear surface units.)

Oven interior Light (Comes on

automatically when door is opened.) @ Surface Light Switch @ Broii Unit

: Bake Unit (in the right oven, may be

iifted gentiy for wiping oven fioor.) @ Oven Sheives ~ Companion Oven Sheif

~ Oven Sheif Supports

Broiier Pan and Rack (Do not ciean

in Seif-Ciean oven.) ~ Storage Drawer ~ Storage Compartment with Sheif ~ Companion (Left) Oven @ Oven Light Switch –

11, 17

17 15

11 11

13 11

@ @ @

2 2

e @ @

@ e @

e @ @

o e

2 2

@ @

@ e

@ “

~ Self-Cleaning Master Oven

. Continuous Cleaning

1. P

Companion Oven

.—

——

seeSLJdacecookingChwtOnpages22-XL

Your surface units and controls are designed to give you an infinite choice of heat settings for surface unit cooking.

At both OFF and HIGH positions, there is a slight niche so control “clicks” at those positions; “click”

on HIGH marks the highest setting; the lowest setting is between the words LOW and OFF. In a quiet kitchen you may hear slight “clicking” sounds during cooking, indicating heat settings selected are being maintained.

Switching heats to higher settings always show aquicker change than switching to lower settings.

1=Surface Unit Controls

~. “ON” Indicator Light for Surface Units ~. Surface Units

step1

Grasp contol knob and push in. . .

for’

Hi Mm

Low

Wfvl

NOTE:

!. At HIGH and MED Hl, never leave food unattended. Boilovers

cause smoking; greasy spillovers

may catch fire.

2. At WM and LOW, melt chocolate, butter cmsmall unit.

Quick start for cooking; bring water to boil.

Fast fry, pan broil; maintain fast boil on large amount of food.

Saut6 and brown; maintain — slow boil on large amount of food.

Cook after starting at HIGH; — cook with little water in covered pan.

Stean7rice, cereal; maintain serving temperature of most foods.

— —

step 2

Turn either clockwise or counterclockwise to desired heat setting.

CUMrd only

!rol IOFF, it may be rotated without pt.ishlngin.

Be sure you turn control to OFF when you finish cooking. An indicator light wi!! glow when ANY heat on any surface unit is on.

mustbe p6JdwxJ intoset

fromOFFposition.When con-

is in any position other than

—

——-—

~—-———

WE=

Q. May I can foods and preserves on my surface units?

A, Yes, but only use utensils designed for canning purposes. Check the manufacturer’s instructions and

recipes for preserving foods. Be sure canner is flat-bottomed and fits over the center of the heating

unit. Since canning generates large amounts of steam, be careful to avoid burns from steam or heat. Canning should only be done on surface units.

Q. Why do my utensils tilt when I

place them on the surface unit?

A. Because the surface unit is not flat. Make sure that the “feet” on the heating units are sitting tightly

in the range top indentation and the reflector ring is flat on the

range surface. Also be sure that the utensil has a flat bottom.

Q. Can I use special cooking

equipment like an oriental wok, on

any surface unit.

A. Utensils without fiat surfaces

are not recommended. The life of

your surface unit cart be shortened

and the range top can be damaged

from the high heat needed for this

type of cooking.

Q. Can I cover my reflector pans with foil?

A. Yes, but make sure hole in center is left open.

Q. Why js the porcelain finish on

my containers coming off?

A. If you set your heating unit

higher than required for the container material, and leave it, the finish may smoke, crack, pop, or

burn depending on the pot or pan.

Also, a too high heat for long

periods, and small amounts of dry food, may damage the finish.

The automatic timer and clock on

-------

your Range are helpful devices that serve several purposes.

and

Toset clock

(On Models JCS57 and JCS67) TO SET THE CLOCK, push the

center knob in and turn the clock hands to the correct time. (The Minute Timer pointer will move also, let knob out, turn the Timer pointer to OFF.)

‘TOset Timer

(On Models JCS57 and JCS67)

The Minute Timer has been com-

bined with the range clock. Use it

to time all your precise cooking

operations. Minute Timer as the pointer which is different in color and shape than

the clock hands. TO SET THE MINUTE TI MER, turn

the center knob, without pushing in, until pointer reaches number of

minutes you wish to time. (Minutes

are marked, up to 60, in the center

ring on the clock.) At the end of

the set time, a buzzer sounds to tell

You’ll recognize the

you time is up. Turn knob, without until pointer reaches OFF and @shing in, until pointer reaches OFF and buzzer stops.

buzzer stops.

‘T’’irne

To Set

(On Model JCP67) TO SET THE CLOCK, push in the

center knob of the Minute Timer

and turn Knob in either direction to set the Digital Clock numerals to the correct time.

(After setting the clock, let the knob out, and turn the Minute Timer pointer to OFF.)

Using Automatic Timer, you can Time !3ake with the oven starting immediately and turning off at the Stop Time set or set both Start and Stop dials to automatically start and stop oven at a later time of day.

It takes the worry out of not being home to start or stop the oven.

Setting the dials for TIMED BAKE — is explained in detail on page 12.

self-caem Lk?s

(OmModel JCP67)

The self-cleaning function on your

TIISet ‘Timer

(On Model JCP67)

TO SET THE MINUTE TIMER, turn the center knob clockwise, pushing in, until pointer reaches

number of minutes ‘you wish to time (up to 60).

At the end of the set time a buzzer sounds to tell you time is up. Turn

center knob, without pushing in,

without

range uses the Automatic Timer to

set the length of time needed to

clean whether you wish to clean immediately or delay the cleaning. By setting the Start and/or Stop Dials you may choose to begin immediately or clean at low energy

times during the night. Full ex-

planations of setting the Start and Stop Dials for self-cleaning are described on pages 18 and 19.

—

Q, How can I use my Minute Timer

to make my surface cooking easier?

A. Your Minute Timer will help time total cooking which includes time to boil food and change temperatures. Do not judge cooking time

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

Q. Can I change the clock while I’m Q. Can I use the Minute Timer durTime Cooking in the Oven. ing oven cooking?

A. No. The clock cannot be A. The Minute Timer can be used changed during any program that during any cooking function. The —

uses the oven timer. You must Automatic Timers (Start and Stop -.

either stop those programs or wait Dials) are used with TIME BAKE —

until ti~ey are finished before and SELF-CLEAN functions.

changing time,

YourOven

Look at the controls. Be sure

~uti understand how to set them

properly. Read over the directions

for the Automatic Oven Timer so you understand its use with the controls.

2. Check oven interior. Look at the shelves. Take a practice run at re-

moving and repiacirig them properly, to give sure sturdy support.

3. Read over information and tips that foliow.

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

The controls for the right oven are

marked OVEN SET and OVEN

TEMP. OVEN SET has settings for

TIME BAKE, BAKE, CLEAN, BROIL

OFF. when you turn the knob

=n@

I the desired setting, the proper

heating units are then activated for

—-+h~~ Opwation.

,,G

- control for the left oven is

‘marked LEFT OVEN. LEFT OVEN

hastemperature settings that range from 150” to 500° and BROIL.

OVEN TEfvlP maintains the temperature you set from WARM (150°) to BROIL (550°) and also at

CLEAN (8700). The Oven Cycling

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

oven, even to high temperature settings, is speedy—rarely taking

more than 5 to 6 minutes. Preheat

the oven only when necessary. Many foods will cook satisfactorily

without preheating. If you find

preheating is necessary, See How

to Set Your Range for Preheating.

—–

(Right Oven) The shelve(s) in the right oven are

designed with stop-locks so that when placed mrrectily on the shelf supports, the shelf will stop before coming completely from the oven, and will not tilt when removing food nor when placing food on them.

TO REMOVE shelves from the right oven, pull the shelf forward until it stops. Lift front and slide out. Be certain that shelf is cool before touching.

TO REPLACE shelves in oven, fit shelf onto guides. Tilt front up and slide into place.

(Left Oven)

The left oven comes with a removable shelf for easy cleaning.

TO REMOVE, pull the shelf out and up in one smooth motion. Be certain that shelf is cool before touching.

TO REPLACE, tilt the front of the shelf up and slide into place.

(FlightOven)

The oven has four shelf supports— 1 (bottom), 2, 3, and 4 (top). Shelf positions for cooking food are suggested on Baking, Roasting and Broiling pages.

(Left Oven)

This oven a!so has four shelf supports–l (bottom), 2, 3, and 4 (top). See Baking, Roasting, and Broiling pages for suggested shelf position~.

(On Model JCP67’)

The offset shelf is provided for use in

shelf position 1 to prevent con-

tact with deep Self-Clean oven door

when sliding in and out. This shelf may also be used in shelf position

4. Always install with offset placed upward and the shelf stop placed to therear.

Caution: On model! JCP67, never use the straight shelf in shelf position 10

IF(3UJ

inhi?

if you wish to use foil for possible

spil!overs, cut a piece of foil slightly

larger than the pan and turn up the

edges. Place the foil on the oven

rack below the pan. NEVER COVER AN ENTIRE OVEN RACK OR OVEN BOTTOM WITH FOIL. THE

FOIL CAN OBSTRUCT NORMAL HEAT FLOW, CAUSE COOKING FAILURES, AND DAMAGE OVEN

INTERIOR.

CMxm

The light comes on automatically

when the door is opened. Use

switch to turn light on and off

when door is closed.

Switch is located on the control

panel or the right top corner of the

door.

How and

see limkhg chart WI Page 24.

Bake

When cooking a food for the first time in your new oven, use time given on recipes as a guide. Oven thermostats, over a period of years, may “drift” from the factory setting and differences in timing

between an old and a new oven of 5 to 10 minutes are not unusual and you may be inclined to think that the new oven is not performing correctly. However, your new oven has been set correctly at the factory and is more apt to be accurate than the oven it replaced.

to set

for’

@ight @t?B’1)

Preheating is generally done before

baking. The oven should be preheated to the temperature you want unless your recipe says not to.

Step 1:Turn OVEN SET to BAKE

Step2:Turn OVEN TEMP to desired

temperature setting.

Step 3: After preheat time elapsed, oven cycling light wi out. (This indicates oven

reached the desired temperat~

has

I ga

has

re.)

for’

(Right (Men)

Step 1: Place food in oven, being certain to leave about l-inch of space between pans and walls of oven for good circulation of heat. Close oven door. During baking, avoid frequent door openings to prevent undesirable results.

Step 2: Turn OVEN SET Knob to BAKE and OVEN TEMP Knob to temperature on recipe or cmBaking Chart.

Step 3: Check food for doneness at minimum time on recipe. Cook longer if necessary. Switch off heat and remove foods.

How to Time Bake

(Righ#Oven)

~OCk!S JCS57 and JCS67)

(On

NOTE: Before beginning make sure the hands of the range clock show the correct time of day.

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

Ste~ 1:The Start Dial should be at the-same position as the time of day on clock. To set Stop Time,

Push in knob on STOP dial and turn pointer to time you want oven to turn off; for example 7:00.

The automatic oven timer controls are designed to turn the oven on or off automatically at specific times that you set. Examples of fmmediate Start (oven turns on now and you set it to turn off automatically) or Delay Start and Stop (setting the oven to turn on automatically at a later time and turn off at a

preset stop time) will be described.

OWNTEMP

Step 2: Turn OVEN SET Knob to

TIMED BAKE. Turn OVEN TEMP

Knob to oven temperature, for

example 250°.

OVENSET

How to set

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

—

-—

——

k’

Step t: To set start time, push in

knob on START diai and turn pointer to time you want oven to

turn on, for example 6:30.

Step 2: To set Stop Time, push in

knob on STOP dial and turn pointer to time you want oven to turn off, for example 9:00. This means your recipe called for two and one-half hours of baking time.

NOTE: Time on Stop Dial must be later than time shown on range clock and Start Dial.

-—

On model JCP67, the STOP and STARTdials-are different in appear-

ance than the dials on the JCS57 and JCS67.

However, they do operate in the same manner. To Time Bake, to set immediate start time and to set delay start and stop time on Model JCP67, follow the directions written for the JSC57 and JCS67.

Toset

for

(Left Oven) To preheat the left oven, follow

these steps: Step 1: Turn LEFT OVEN knob to

temperature on recipe and left oven cycling light will come on.

Step 2: When light goes out, put food in oven. (This indicates that oven has reached the desired temperature.)

(2. Must the clock be set on the correct time of day when I wish to usethe automatic timer for baking?

A. Yes, if you wish to use the start and stop dials to turn on and off at set times during time functions.

Q. Can I time bake in companion (left) oven?

A. No, your companion oven is not equipped with a time bake function. If you want to time bake use right oven.

Q. What type of foods should I cook using automatic timer functions?

A. Meats, fruits, and vegetables

usually cook well using the t!me bake function. Foods of a highly perishable nature such as milk,

eggs, fish, stuffing, poultry and

pork should not be cooked automatically unless standing time in oven is not more than 2 hours before and 2 hours after cooking. Food should be thoroughly chilled before placing in oven.

OVENTEMP n OVENSET

Step 3: Turn OVEN SET Knob to TIMED BAKE. Turn OVEN TEMP

Knob to recommended tempera-

ture.

Place food in oven, close the door and automatically the oven will be turned on and off at the times you

have set. Turn OVEN TEMP and OVEN SET to OFF and remove food from oven.

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

—

How TOSet Range for’IBaking

(Leftoven)

Your left oven isdesigned for a variety of small food loads that do not

completely cover the oven shelf.

Cookie sheets and other utensils that completely cover the oven shelf are not recommended.

To set for baking, proceed as follows:

Step 1: Turn LEFT OVEN knob to temperature on recipe or note

Baking Chart on page 24. Step 2: Check food for doneness

at minimum time on recipe. Cook

longer if necessary, Step 3: Switch LEFT OVEN to off

when dorm and remove foods.

—. —.

.—

How Roast

see chart on!F%ge25.

Roasting is cooking by dry heat. ‘Tender meat or poultry can be roasted uncovered in your oven.

Roasting temperatures, which should be low, keep spattering to a minimum. When roasting, it is not necessary to sear, baste, cover, or add water to your meat.

OVENTEMP

Step 3: “hrn OVEN SET to BAKE

and OVEN TEMP to 325°. Small

poultry may be cooked at 375° for best browning.

Step 1: Check weight of meat, and

place, fat side up, on roasting rack in a shallow pan. (Broiler pan with rack is a good pan for this. ) Line broiler pan with aluminum foil

when using pan for marinating, cooking with fruits, cooking heavily cured meats, or for basting food during cooking. Avoid spilling these materials on oven liner or door.

Step 2: Place in oven on shelf in

position 1 or 2. No preheating is necessary.

Step 4: Most meats continue to cook siightiy whiie standing after

being removed from the oven. For rare or medium internai doneness,

if meat is to stand 10-20 minutes whiie making gravy or for easier carving, you may wish to remove

meat from oven when internai temperature is 5-10° F beiow tem-

perature suggested on chart. If no standing is pianned, cook meat to suggested temperature on chart on page 25.

Roasting is really a baking procedure used for — meats. Therefore, oven controls are set to BAKE. (You may hear a slight clicking noise to indicate the — oven is working properly. ) Roasting is easy, just

follow these steps:

NCl?’E:YOUmay wish to use TiME BAKE as described on preceding

page to turn oven on and off automatically.

Remember that food wiii continue to cook in the hot oven and therefore shouid be removed when the desired internai temperature has

OVENSET

been reached.

inLeft

Foiiow Steps 1 and 2 as outiined in “How to Roast in Right Oven.” Then turn LEFT OVEN knob to

desired temperature. (See notes

on Roasting Chart page 25 for

suggested temperature settings.)

NOTE: if

be sure to use the pan designated

for use in the ieft oven.

For Frozen

Frozen roasts of beef, pork, iamb,

etc., can be started without thaw-

ing, but aiiow 10-25 minutes per pound additional time (10 min. per pound for roasts under 5 pounds, more time for iarger roasts).

Thaw most frozen pouitry before

roasting to heip ensure even doneness. Some commercial frozen

pouitry can be cooked successfully without thawing. Foiiow directions given on packer’s iabel.

you use the broiier pan,

—

Q. Why is my roast crumbiing

when i try to carve it?

A. Roasts are easier to siice if ailowed to cool 10 to 20 minutes after removing from oven. Be sure

to cut across the grain of the meat. Q. DO i need to preheat my oven

each time i cook aroast or poultry? A. it is rarely necessary to preheat

your oven, ofIiy for very smaii

roasts, which cook a short length

of time.

Q. When buying a roast are there any speciai tips that wouid heip me cook if more evenly?

A. Yes. B!ly a roast as even in thickness as possibie or buy roiied

roasts.

Q. Can i seai the sides of my foii “tent” when roasting aturkey?

A. Seaii)ng the foil wiil steam the meat, Leaving it unsealed aiiows the air to circu4ate and brown the meat.

Q. is it necessaryto check for doneness with a meat thermometer?

A. Checking the finished internai temperature at the completion of cooking time !s recommended. Temperatures are shown on Roast-

ing Chart on page 25. For roasts

over 8 ibs., cooked at 300° with

reduced time, check with thermometer at half-hour intervais after % of time has passed.

--——

6!#

roiling is cooking food by intense

radiant heat from the upper unit in

the oven. Most fish and tender cuts of meat can be broiled. Follow these steps to keep spattering and smoking to a minimum.

Step 4: If meat has fat or gristle near edge, cut vertical slashes

through both about 2-in. apart. if

desired fat may be trimmed, leaving layer about

1/8-in. thick.

see chart m Pages 26 and 2’7.

doneness and times

first times

Step 4: Leave door ajar about 3 inches. The door stays open by itself, yet the proper temperature is maintained in the oven.

Step 7:Turn OVEN SET and OVEN

TEMP Knobs to OFF. Serve food

,immediately,

oven to cool during meal for easiest

cleaning.

inLeft

(Where two thicknesses , -_ are given together, use

given for thinnest food.)

OVEN THvlP

@/FN SET

leave pan outside

step 2: Place meat on broiler rack in broiler pan

range. Always use rack so fat drips

— into broiler pan; otherwise juices

become hot enough to catch

may

— fire. Aluminum foil may be used to

line broiler pan and rack. But, be

ERTAIN to cut opening in foil, to correspond with slots in the rack so fat drips into pan below.

Step 3: Position shelf

mended shelf position as sug-

gested on Broiling Chart on page

26. Most broiling is

tion 3.

Should I salt the meat before

broi~ing? A. No. Salt draws out the juices

and allows them to evaporate. Always salt after cooking. Turn meat with tongs; piercing meat

a fork also al~ows juices to

~wjth escape. When broiling poultry or fish, brush each side often with butter.

which comes with

on recom-

done on posi-

OVENTEMP

Step 5: Turn OVEN SET Knob and

OVEN TEMP Knob to BROIL. Preheating units is not necessary. (See

notes on Broiling Chart page 26.)

Step &Turn food only once during cooking. Time foods for first side as on Broiling Chart page 26. Turn food, then use times given for second side as a guide to preferred

Q. Why are my meats not turning

“

out as brown as they should? A. In some areas, the power (voltage) to the range may be low. In

these cases, preheat the broil unit for 10 minutes before placing broiler pan with food in oven. Check to see if you are using the recomfi-mded si==ielfposition, Broil for the longest period of time indicated in the Broil Chart in this book. Turn food only once during broiling.

OVENSET

Follow Steps 1 through 3 as outlined in “How to Broil in Right Oven.”

Leavethe door ajar about 3 inches. Then turn LEFT OVEN knob to BROIL. Preheat units 10 minutes before broiling in left oven. (See notes on Broiling Chart page 27.)

Turn food oniy once during cooking. Time foods for first side as on Broiling Chart page 27. Turn food, then use times given for second side as a guide to preferred doneness. (Where two thicknesses and times are given together use first times given for thinnest food.)

Turn LEFT OVEN knob to OFF, Serve food immediately, leave pan outside oven to cool during meal for easiest cleaning.

Q. When broiling, is it necessary to always use a rack in the pafi?

A. Yes. Using the rack suspends the meat over the pan. As the meat cooks, the juices fail into the pan thus keeping meat dryer. Juices are protected by the rack and stay cooler, thus preventing excessive spatter and smoking,

After each use, clean the range top and surface unit reflectors. CAUTION: Be sure all controls are turned OFF and all surfaces are cool before attempting to clean the range top or surface unit reflectors.

1. To clean the range top, wipe around the edges of the surface unit opening in the range top. Clean the area below the unit. Rinse all washed areas with a

damp cloth or sponge.

2. To clean surface unit reflectors,

remove the surface unit. TO

MOVE, raise the unit coil opposite the receptacle. Lift about one

above the trim ring and pull away from the receptacle. CAUTION: Be

sure the coils are cool before re-

moving a surface unit. When the surface unit has been

removed, lift the chrome-plated

reflector pan/ring to clean under the unit. Clean the reflector pans in the dishwasher or asrecommended on the cleaning chart. DO NOT use

a metallic scouring pad or steel

woo! as they may scratch the chrome-plated surface

flector pan.

of the re-

RE-

inch

Your

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

ig)ow?rw?nt

~Surface Units

3. This range is equipped with a

lift-up cooktop for your cleaning convenience. With the cooktop raised, you can clean the area beneath the surface. (Be sure Ml

controls are turned OFF before a#ternptingto M the moktop.)

When raising or lowering the cooktop, be sure not to drop or force the cooktop, asthe porcelain finish may become chipped or otherwise damaged.

To lift the cooktop proceed as follows:

Remove all utensils and other items which may slide OFF the cooktop.

With both hands grasp the front edge of the cooktop.

Lift the cooktop.

Raise the support rod and let the cooktop rest on it.

Care

—

To lower the cooktop:

@Lift the cooktop and lower the

support rod.

@Lower the cooktop and a!low it

to lock into position.

To replace the surface unit:

Place the chrome-plated reflector pan and ring in the surface unit —

cavity found on top of the range.

Line up the reflector pan so the unit receptacle can be seen.

Insert the terminals of the plug-in unit through the opening in the chrome-plated pan and ring and into the receptacle.

Guide the surface unit into place so it fits evenly and fits snugly into reflector pan.

—

Do not attempt to clean plug-in

surface

dishwasher.

Do not immerse plug-in surface

units in liquids of any kind. Do not bend the plug-in surface

unit plug terminals. Do not attempt to clean, adjust

or in any way-repair the plug-in receptacle.

The area under the bottom drawer can be reached easily for cleaning

by removing the bottom drawer. To remove, pull drawer out all the way, tilt up the front and remove it. To replace, insert glides at back of drawer beyond stop on range

glides. Lift drawer if necessary to

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

he porcelain enamel finish is

sturdy but breakable if misused.

—This finish is acid reSiStant. tiOW-

‘-~-any acid foods spilled (such:---,

‘as fruit juices, tomato, or vinegar)

should not be permitted to remain on the finish.

units in an automatic

Light

Models JCS57, JCS67, & JCP67 are equipped with a fluorescent bulb that illuminates the backsplash. Simply press backsplash light switch and hold for ON. Press again for OFF.

To replace the lamp located in the

backsplash, do the following: Step ~: Remove the four screws

that hold the cover in position. (Two are located on top of the backsplash and two are located under the backsplash overhang. )

Step 2: Lift the cover away and

out the fluorescent lamp.

twist

CAUTiON: Be sure lamp is cool ~=f,~reremoving.

Step 3: Insert the new fluorescent lamp and twist into lock position,

(Check to make sure new lamp operates. If not, lamp may be blown.)

Step 4: Replace backsplash cover and reinsert the screws that hold it in position.

The oven lamp has a glass lens held in place with a spring wire to protect the oven lamp from the heat of the oven.

CAUTION: Before replacing your oven bulb, disconnect the electrical power for your range at the

main fuse or circuit breaker panel

or pull plug. Be sure to let the lamp cover and bulb cool completely

before removing or rep!acing.

TO REMOVE lamp bulb:

1.Swing wire to side and hold.

2. Lift off glass lens.

3. Removebulb.

TO REPLACE lamp bulb:

1. Insert a new 40 watt appliance bulb.

2. Replace lensover socket.

3. Swing wire over glass lens.

4. Reconnect electrical power to range.

The glass lens must be iri place

whenever the oven is in use.

To REMOVE door, open to first stop

position where you feel hinge catch slightly. Place hands under each end of door handle; lift door up and away from hinges.

To REPLACE, place hands under each end of door handle, or on sides of door. Resting door against knee, slip hinge arms into door slots. Push door in at bottom un~il it clicks.

—

..=,-

Oven

(RightoWnonModelQKxW)

While you are becoming acquainted wifh your seNciearii;g oven,we rem~mernd 2 hoursfor-the modcrate soil condition, but in some cases a longer c!eaning ?ime,up 103 hours may be necessary. In

order to judge the degree of soil, look at the oven

STEP 1:

STEP-!:

Remove broiler pan, rack and other cookware from the oven.

Oven shelves may be left in oven.

(Note: Shelves may become gray

after several cleanings.)

STEP 2: Wipe up heavy soil on oven bottom.

A. Oven !frointFrame

B. Oven Door Gasket C. Openings in Door D. Oven Light

STEP 3:

Clean spatters or spills on oven front frame (A) and oven door outside gasket (B) with a dampened cloth. Polish with a dry cloth. Do not clean gasket (B). Do not allow water to run down through openings in top of door (C). Never use a commercial oven cleaner in and around

STEP 4:

Close oven door and make sure oven light (D) is off.

self-cleaning oven.

Turn OVEN SET and OVEN TEMP

knobs to “CLEAN”.

OVENTEMP c)

STEP 2

Make sure that both the range clock and the START dial show the correct time of day. Push and turn the “STOP” time dial on the timer to the desired cleaning time, this automatically locks the door. (3

hours for normal cleaning time.)

The oven “CLEAN” light will be “ON” continuously.

The oven cycling light will be “ON”. Hwill cycle “OFF and ON” when your oven has reached the clean temperature.

After the oven has heated above 550° F. the “LOCKED” light will turn on indicating that the oven door is locked. The oven door can not be opened until your oven has cooled and the “LOCKED” light has automatically turned off. The door will automatically unlock when the oven switch is turned off.

—

floor and walls. Light would generally need only 2 hours cleaning. Heavy — greasy spills and spatter on the oven interior would need up to 3 hours.

OVENSET

STEP 1: When “LOCKED” light is

OVEN TEMP knob to “OFF”.

STEP 2: Turn OVEN SET knob to “OFF”. — The door will automatically unlatch

and all signal lights will be off. —

NOTE: If you wish to “start” and

“stop” cleaning at a later time than

shown on clock, push in and turn

START dial to time you wish to

“start”. Add the hours needed for

cleaning to this “start” time, then

push in and turn STOP (CLEAN) dial to desired time. Oven will automatically turn on and off at the set times.

spatter

and thinner spills

OVEN-TEIVIP

off turn

-18

CAUTION: After setting the oven for a CLEAN cycle, DO NOT try to open the oven door as this can damagethe automatic door-locking

system. H you want to use the oven any

Me beforea CLEAN cycle isdone, turn the OVEN SET and OVEN ‘TEMP knobs to OFF. After the

oven cuds, the door will unlock and can then 13eopened.

CAUTION: ShouM the oven door become

locked accidentally, to open the

door, turn the OVEN SET knob back to CLEAN, push in and

advance STOP knob past the time of day. Wait one minute then turn the OVEN SET knob to OFF. Wait a

seconds and the door may be

few opened.

It the door latch finger becomes

positioned so as to keep the oven

door from closing all the way this

can be corrected as follows:

Make sure oven is cool!

Open oven door, turn OVEN SET knob to CLEAN. Push in and advance STOP knob past

the time of day. Push in oven

—

interlock button (button is at

right top of the oven door opening) and hold button in for about 15 seconds.

Next, turn OVEN SET knob to OFF and again push in the oven interiock button for about 15 seconds.

The latch finger, being rector driven, will turn so the oven door may be closed.

IQ.If my oven clock is not working can I still self-clean my oven?

A. No, Your Automatic Oven Timer uses the oven clock to help start

and stop your self-cleaning cycle. Q. Can I clean lhe Woven Gasket around the oven door?

A. No, this gasket is essential for a good oven seal and care must be taken not to rub, damage or move this gasket.

Q. What causes the hair-like lines

on the enameled surface of my

oven?

A. This is a normal condition

resulting from heating and cooling during cleaning. They do not affect how your oven performs.

C?,Should there be any odor during the cleaning?

A. Yes, there may be a slight odor during the first few cleanings. Failure to wipe out excessive soil

might also cause an odor when

cleaning. Q.

MY oven shelves have become

gray after several cleanings. Isthis normal?

A. Yes. After many cleanings, the shelves may lose some luster and discolor to a deep gray color.

Q. Is the “crackling” sound i hear

during cleaning normal? A. Yes. This is the metal heating

and cooling during both the cook-

ing and cleaning functions.

Q=Why won’t my oven clean immediately even though i have

set all the time and clean knobs correctly?

A. Check to be sure your START dial is set to the same time as OVEN cLoctc

Q. Can I use commercial oven cleaners on any part of my seifcleaning oven?

A. No cleaners or coatings should be used around any part of this oven. If you do use them and do not wipe the oven absolutely clean, the residue can scar the oven surface and damage metal parts the next time the oven is automatically cleaned.

Q. Why do I have ash left in my oven after cleaning?

A. Some types of soil wil! leave a deposit which is ash. It can be re-

moved with a damp sponge or

cloth. Q. MY oven shelves do

not slide

easily. What is the matter? A. After many cleanings, oven

shelves may become so clean they do not slide easily. If you wish shelves to SIide more easily, dampen fingertips with a small amount of cooking oil and rub lightly over sides of shelf where they contact shelf supports.

Q. What should I do if excessive smoking occurs during cleaning.

A. This is caused by excessive soil and you should switch the OVEN SET Knob to OFF. Open windows to rid room of smoke. Allow the oven to cool for at least one hour

before opening the door. Wipe up the excess soil and reset the clean cycle. If you experience a minor smoking problem, try preheating your oven for 5 minutes before set-

your oven to clean.

ting

ven

DO notattempttodean W oven WItillyou have

The top, bottom, sides, and back of the oven liner,

finished with a special coating

are which cannot be cleaned in the usual manner with soap, detergents, commercial oven cleaners, coarse abrasive pads or coarse brushes. Their use am%’orthe use of oven sprays will cause permanent damage.

The special coating is a porous ceramic materia/ which is dark in color and feels slightly rough to the touch. If magnified, the surface would appear as peaks, valleys, and sub-surface “tunnels,” This rough finish tends to prevent

grease spatters from forming little

beads or droplets which run down the side walls of a hard-surface oven liner leaving unsightly streaks

that require hand cleaning. Instead, when spatter hits the porous finish it is dispersed and is partially

absorbed. This dispersal action increases the exposure of oven soil to heated air, which results in oxidation of soil. This finish also reduces the visual effect of residual

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

The special coating works best on small amounts of spatter. It does not work well with larger spills,

especially sugars, egg, or dairy

mixtures. Avoid spills on inside surface of the oven door. This special finish is not used on oven shelves. Shelves are removable and can be taken to the sink for cleaning. See “Cleaning Chart” on page 2? for cleaning directions.

and door inner liner

(Left CM3%–’-CMMode!JCP67’)

Use the foliowing steps when cleaning your Continuous-Clean Oven.

~. Let range parts cool before han-

dling. it is recommended that rub berg loves be worn when cleaning range parts manually.

2. Remove all cooking utensils including the broiler pan and rack.

3. Remove oven shelves and clean

them manually with scouring pads or mild abrasive.

4. Clean oven window. Use mild non-scratching cleanser and damp cloth. Avoid spilling water or cleaner on porous surface.

5. Soil visibility maybe reduced by operating oven at 400°F. Close door; set oven switch to bake and oven temperature control to 400° F.

Time for at ieast 4 hours. Repeated cycles may be necessary before

improvement in appearance is ap-

parent, particularly on oven door.

For moderate to heavy soiling of

oven door, use method described in item (6) below before running

400° F. cycle. The oven timer can

be used to control the cycle auto-

matically at a time convenient for you. Some slight smoking may occur, similar to that which may occur during Time Bake cooking.

teal MS Secwm.

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 OVEN SHELVES IF THEY WERE

REMOVED

6. If a spillover or heavy soiling occurs on the porous surface, as soon as the oven has cooled, remove as much of the soil as possible using a small amount of water and a stiff bristle nylon brush. W/hen using water, use it

sparingly and change it frequently,

keeping it as clean as possible,

and be sure to blot it up with paper towels, cloths, or sponges. Do not

rub or scrub with paper towels,

cloths or sponges, since these will

leave unsightly lint on the oven

finish. If water leaves a white ring on the finish as it dries, apply water again and b/et itwith a clean sponge, starting at the edge of the

ring and working toward the center. Use care in placing and removing

dishes and food to avoid scratching,

rubbing or otherwise damaging

the porous finish on the oven walls and door.

Do not use soap, detergent, com-

mercial oven cleaner, silicone oven sprays, coarse steel pads or coarse brushes on the porous surface. These products will spot, clog, and mar the porous surface and reduce its ability to work.

— —

-“

CatritrolKnobs:Range TOP aim!Owen

outside Finish

Glass

Metal, including Brushed

Chrome and Cooktop

Porcelain Enamel*

Painted Surfaces

!?lsick?oven DOW*

(Right oven on!y)

Oren Liner

chrome “Mm Fling

m-ridReflector

Mltaw!widsm

e Soap and Water . Soap-Filled Scouring Pad e plastic Scouring Pad

@ Mild Soap and Water

Soap and Water

Paper Towel

Dry Cloth

Soap and Water

●

Soap and Water

—

o Soap and Water

a Soap and Water

o Soap and Water o Stiff-Bristled Brush o Soap-Filled Scouring Pad

(Non Metallic)

o Soap and Water

Uma

G$mam!

Do not clean the bake unit or broil unit. Any soil will burn off when the unit is heated. NOTE: In the right oven, the bake unit is hinged and can be lifted gently to clean the oven floor. If spiliover, residue, or ash accumulates around the bake unit, gently wipe around the unit with warm water.

Drain fat, cool pan and rack slightly. (Do not let soiled pan and rack stand in cwento cool). Sprinkle on detergent. Fill the pan with warm water and spread cloth or paper towel over the rack. Let pan and rack stand for a few minutes. Wash; scour if necessary. Rinse and dry. OPTION: The broiler pan and rack may also be c{eaned in a dishwasher.

Pull off knobs. Wash gently but do not soak, Dry and return controls to range making sure to match flat area cmthe knob and shaft.

Wash all glass with cloth dampened in soapy water. Rinse and polish with a dry cloth. If knobs are removed, do net let water run down inside surface of glass.

Wash, rinse then polish with dry cloth. DO NOT USE steel wool, abrasives, ammonia, acids or commercial oven cleaners which may damage finish.

Avoid cleaning powders or harsh abrasives which may scratch the enamel.

if acids should spill on the range while it is hot, use a dry paper towel or cloth to wipe up right away. When the surface has cooled, wash and rinse.

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

Use a mild solution of soap and water. Do not use any harsh abrasives or cleaning powders which may scratch or mar surface.

To clean oven dbor: remove by opening to BROIL position and grasping door at sides. Lift door up and away from hinges. Clean with soap and water. Replace by grasping door at sides and lining up door with hinges. Push door firmly into place.

Cool before cleaning. Frequent wiping with mild soap and water will prolong the time between major cleanings. Be sure to rinse thoroughly.

Clean as described below or in the dishwasher, Wipe all rings after each cooking so unnoticed spatter will not

“burn on” next time you cook, To remove “burned-on” spatters use any or all cleaning materials mentioned. Rub /ighf/y with scouring pad to prevent scratching of the surface.

Your shelves can be cleaned by hand using any and all mentioned materials, Rinse thoroughly to remove all materials after cleaning.

Spatters and spills burn away when the coils are heated. At the end of a meal,.remove all utensils from the surface unit and heat the switch the units to OFF. Avoid getting cleaning materials on the coils. Wipe off any cleaning materials with a damp paper towel before heating the surface unit. DO NOT

fm’edmms

soiledunits at HI, Let the soil burn off abdut a minute and

handlethe unit before

completelycooled.

—

-–

● Soap and Water

For cleaning, remove drawer by pulling it all the way open, tilt up the front and lift out, Wipe with damp cloth or sponge and replace. Never use harsh abrasives or scouring pads.

“Soillaae of marinades, fruit juices, and basting materials containing acids may cause discoloration. Spilloversshould

b& wi~ed up immediately, w“ithcare being tak~n to not touch any hot portion of the oven, When the surface is cool, clean and rinse.

—

1. Use medium or heavy-weight cooking containers. Aluminum containers generally conduct heat faster than other metals. Cast iron and coated cast iron containers are slow to absorb heat, but generally cook evenly at LOW or MEDIUM settings. Steel pans may cook unevenly if not combined with other metals. Use non-stick coated or coated metal containers.

skillets coated on the bottom with aluminum

Food Container

cereal

Cornmeal, grits.

oatmeal

coffee

Eggs Cooked in shell

Fried sunny-stale-up

Fried over easy

Poached

Scrambled or omelets

Fruits

Flat ground pyroceram saucepans or

gener-

Covered Saucepan

Uncovered Saucepan

Percolator

Covered Saucepan

Covered Skillet

Uncovered Skillet

Covered Skillet

Uncovered Skillet

Covered Saucepan

H1.In covered pan bring water to boil before adding

cereal.

Hi. Stir together water or milk, cocoa ingredients. Bring just to a boil.

Hi. At first perk, switch heat to LOW.

H1.Cover eggs with cool

water. Cover pan, cook

until steaming. MED H1.Melt butter, add

eggs and cover skillet.

H1.Melt butter.

Ht. In covered pan bring water to a boil.

Hi. Heat butter until light golden in color.

H1.In covered pan bring fruit and water to boil,

——

R?Ifmts,Poad!try

Braised Pot roasts of beef. iamb or veal; pork steaks and chaps

Pan-fried Tender chops, thin steaks up to 3/.-in , minute steaks, hamburgers, franks. and sausage thin fish fillets

Covered Skillet

Uncovered SkIllet

H1.Melt fat then add meat. Switch to MED

brown meat. Add water or other Iiquld.

Hi Preheat skillet, then

greas6 !fgrt;!v,

HI to

-—

ally cook evenly, Giass saucepans should be used with the heat-spreading trivets available for that purpose.

2. To conserve the most

cooking energy, pans

should be flat cm the bottom, have straight sides and tight fitting lids. Match the size of the saucepan to the size of the surface unit. A pan that extends

more than one inch beyond the edge of the trim ring

traps heat which causes “crazing” (fine hairline

Setting to Complete Cooking

LOW or WM, then add cereal. Finish timing according to package directions.

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

LOW to maintain gentle but steady perk.

LOW. Cook only 3 to 4 min. for soft cooked; 15 min. for hard cooked.

Continue cooking at MED HI until whites are just set, about 2 to 4 min.

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

LOW. Carefully add eggs. Cook uncovered about 5 min. at MED HI,

MED. Add egg mixture. Cook, stirring to desired doneness.

LOW. Stir occasionally and check for sticking.

LOW. Simmer until fork tender.

MEDHI or MED.Brown andcookto desired doneness,turning overas needed.

coKrwrmntlt

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

Milk boils over rapidly, Watch as boiling point approaches.

Percolate 8 to 10 min. for 8 cups, less for fewer cups.

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

Remove cooked eggs with s!otted spoon or pancake turner,

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

Fresh fruit: Use %to %cup water per pound of fruit,

Dried fruit: Use water as

package directs. Time depends on whether fruit has

been presoaked. If not, allow

more cooking time,

Meat can be seasoned and floured before it is browned, if desired.

Liquid variations for flavor could be wine, fruit or tomato juice or meat broth.

Timing: Steaks 1to 2-in,: 1 to 2 hrs. Beef Stew: 2 to 3 hrs.

Pot roast: 2Vzto 4 hrs.

Pan frying is best for thin steaks and chops. If rare IS desired, preheat skillet before

adding meat.

cracks) on the porcelain and discoloration ranging from blue to dark gray on the trim rings.

3. Deep Fat Frying. Do not overfill ~ettle with fat

that may spill over when adding food. Frosty foods

bubbie vigorously. Watch foods frying at HIGH

temperatures and keep range and hood clean from

accumulated grease.

Food

Fried Chicken

Pan broi!ed bacon

Sauteed: Less tender

thin steaks (chuck,

round, etc.); liver; thick or whole fish

Simmered or stewed

meat; chicken; corned

beef; smoked pork; stewing beef; tongue; etc.

Melting chocolate, butter, marstwnsdlows

Pancakes or French toast

Paf$m Noodles or spaghetti

Pressure Cooking

Puddings, Sauces, Candies,

Vegetdmw

Fresh

Frozen

Sauteed. OnIons; green peppers, mushrooms, celery: etc

!Ric@and Grits

——- ———. .—

Frostings

Container

Covered Skillet

Uncovered Skillet

Covered Skillet

Covered Dutch Oven, Kettle or Large Saucepan

Small Covered saucepan. Use small surface unit

Sk#ilet or Griddle

Covered Large Kettle or Pot

Pressure Cooker or Canner

Uncovered

Saucepan Covered

Saucepan

Covered Saucepan

Uncovered Skillet

.—

Covered Saucepan

Oh=ections and $et$infj

start cooking

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

H1.In cold skillet arrange bacon slices. Cook just until starting to sizzle.

H1.Melt fat. Switch to MER

to brown slowly.

H1.Cover meat with water and cover pan or kettle. Cook until steaming.

LOWor WM Allow 10 to

15 min. to melt through.

Stir to smooth.

MED Hi. Heat skillet 8 to

10 min. Grease lightly.

H1.In covered kettle, bring salted water to a boil,

uncover and add pasta slowly so boiling does not stop.

Hi. Heat until first jiggle IS heard,

Hi. Bring just to boll.

H1.Measure %to 1-in. water In saucepan. Add salt and prepared vegetable. In covered saucepan bring to boil.

H1.Measure water and salt as above. Add frozen block of vegetable. In covered saucepan bring to boll.

HI. In skillet melt fat.

.——..—

HI Bring salted water to a boll.

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

MED Ht. Cook, turning over as needed.

LOW, Cover and cook until tender.

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

—

Cook 2 to 3 mini per side.

MED H1.Cook uncovered until tender. For large amounts HI may be needed to keep water at rolling boil throughout entire cooking time,

——

MED HI for foods cooking

10 min. or less, MED for

foods over 10 mtn.

..— —...

LOW. To finish cooking.

MED. Cook 1-lb, 10to 30 more min., depending on tenderness of vegetable.

LOW, Cook according to tlrne on package.

MED. Add vegetable Cook until desired tenderness ts reached.

WM Cover and cook according to tlrne

.——

6mta– I

Cmmmmlus For crisp dry chicken, cover

only after switching to LOW for 10 rein, Uncover and cook turning occasionally 10 to 20

mln,

A more at’[entlon-free method

ISto start and cook at MED.

Meat may be breaded or marinated In sauce before frying.

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

When melting marshmallows, add m[lk or water.

Thick batter takes slightly longer time. Turn over pan-” cakes when bubbles rise to surface.

Use large enough kettle to prevent bollover. Pasta doubles In size when cooked

Cooker should jiggle 2 to 3 times per minute.

Stir frequently to prevent stlcklng.

Uncovered pal?requires more water and longer time.

Break up or stir as neede’5

while cooking.

Turn ove~or stir vegetable as

necessary for even browning

————..

Triples in volume after cooking. Time at WM Rice 1 cup rice and 2 cups water--25

reins Grits 1 cup grits and 4

cups water —40 mln

(Shelf iPcxiMcms:II

4. Aluminum pans generally conduct heat quickly, For most conventional results because they help prevent overbrowning in the time it takes for heat to cook the center areas. Dull (satin-finish) bottom surfaces of pans are recommended for cake pans and pie plates to help those

2. Dark or non-shiny finishes, also glass and pyroceram, generally absorb heat which may result in dry, crisp crusts. Reduce

Food mead

Biscuits {%-in. thick) Coffee cake Shiny Metal Panwith Corn bread or ,muffins Gingerbread Muffins

Popovers Quick Loaf Bread

Yeastbread (2loaves) Plain rolls

Sweet rolls

Cakes

(without shortening)

Angel food Jelly roll S~onQe

Cakes

Bundt cakes Cupcakes

Fruit cakes Metal or GlassLoaf or Layer Layer, Chocolate Loaf

Brownies Drop

Refrigerator Rolled or sliced

Fruits, Other

Baked apples Custard

Puddings, Riceand Custard

Pies

Frozen coil Panon Cookie Sheet Meringue

One crust Two crust Pastry Shell

Baked potatoes .%alloped dishes Souffles

bakinglight shiny finishes generally give best

areasbrown completely.

Container

Shiny Cookie Sheet

Satin-finish bottom

Cast Iron or Glass

Shiny Metal Panwith Satin-finish bottom Shiny Metal Muffin Pans

Deep Glassor Cast Iron Cups Metal or Glass Loaf Pans

Metal or Glass Loaf Pans

Shiny Oblong or Muffin Pans Shiny Oblong or,Muffin Pans

Aluminum Tube Pan Metal Jelly Roll Pan Metal or Ceramic Pan

Metal or Ceramic Pan Shiny Metal Muffin Pans

Tube Pan Shiny Metal Pan with Satin-finish bottom Shiny Metal Pan with Satin-finish bottom Metal or GlassLoaf Pans

Metafor Glass Pans Cookie Sheet

Cookie Sheet Cookie Sheet

~@H343~tS

Nass or Metal 31assCustard Cups or Oasserole(set in pan of lot water) ~lass Custard Cups or 2asserole

Spreadto crust edges ~lassor Satin-finish Metal

~lassor Satin-finish Metal 31assor Satin-finish Metal

;et on OvenShelf ;Iass orMetal ;Iass

Shelf Posniml

2,3 2, 1 2 2 1,2

2 2

1,2

1,2 2, 1

1 2 1

1,2 2

1,2 2 2 2

2,3 2,3

1,2, 3 2

2, 1 1,2

2 2

——

1,2,3 1,2, 3

oven

= bomm’y2,3, and4 = top)

oven heat 25° if lighter crusts are desired. Preheat cast iron for

baking some foods for rapid browning when food is added. 3, Preheating the oven is not always necessary, especially for foods which cook longer than 30 or 40 minutes. For food with short cooking times, preheating gives best appearance and crispness.

4. Open the oven door to check food as little as possible to

prevent uneven heating and to save energy.

Preheai

oven

Yes Yes Yes Yes Yes

Yes Yes

Yes

YES

Yes

Yes Yes Yes Yes

Yes Yes

Yes

Yes Yes Yes

Yes Yes

No No No

Owen romp.

400°-4750 350°-4000 400°-4500 350° 400°-4250

375” 350°-3750

375°-4250 375°-4250

350°-3750

325°-3750 375°-4000 325°-3500

325°-3500 350°-3750

275°-3000 350°-3750 350°-3750 350°

325°-3500

350°-4000 400°-4250

375°-4000

350°-4000

304)”-350”

325°

400”-425° 325°-3500 400°-425”

400°-4250 450°

325°-3750 300°-3500

‘rimeJ

Min.

15-20 20-30 20-40 45-55 20-30

45-60

45-60 10-2!5

20-30

25-50 10-15

45-60

45-65 20-25

2-4 hrs, 20-35 25-30 35-60

25-35

10-20 6-12

7-12

30-60 30-60

50-90

45-70

15-25

40 40-60

12-’15

60-90 30-60 30-75

cwlmlerfi~s

Canned refrigerated biscuits take 2-4 min. lesstime.

Preheatcas’~iron panfor crisp crust.

Decreaseabout 5 min. for muffin mix. or bake at 450° for 25 min., then at 350° for 10-15min.

Dark metal or glassgive deepest browning. Forthin rolls, Shelf 2 may be used. Forthin rolls, Shelf 2may be used.

Two piece pan is convenient, Line pan with waxed paper.

Paperliners produce more moist crusts. Use300° and Shelf 2 for small or individual cakes.

Bar cookies from mix usesame time. UseShelf 3 and increase temp. 25-50° for more browning.

Reducetemp. to 300° for large custard. Cook bread or rice pudding with custard base80 to 90 minutes.

Large pies use 400° and increase time. To quickly brown meringue use 400° for 8-10 min. Custard fillings require lower tempo,ionger time.

Increase time for large amount or325°-4000 size.

—

4. Position oven shelf at 2 for small-size roasts {3 to 7 Ibs.) and 4. S$taiwf!in$Wne recommended for roasts is 10 to 20 min. to

al 1 for larger roasts in right oven. In left oven, position oven allow roast to firm up and make it easier to carve, It will rise

—

shelf at 2.

2. Place meat fat side up or poultry breast-side up on broiler an or other shallow pan with trivet. Do not cover. Do not stuff than temperature on chart.

poultry until just before roasting. Use meat thermometer, for more accurate doneness. (Do not dace thermometer in stuffing.) 3, Remove fat and drippings as necessary. Baste as desired.

about 5° to 10° internal temperature; to compensate for temperature rise, if desired, remove roast from oven at 5“ to 10° less

& Frozen masgs can be conventionally roasted by adding 10

to 25 min. oer Dound more time than given in chart for refriger- ated. (10 min.”per lb. for roasts und;r 5-lbs. ) Defrost po~ltry

before roasting,

—

Prdleat

Type Doneness

Meat

Tender cuts: rib, high quality sirloin tip, rump or top round’

Lamb Leg or bone-in shoulder*

Vealshoulder, leg or loin*

Pork ioin, rib or shoulder* Ham, pre-cooked

Ham,raw ‘For bonelessrolled roasts over 6-in. thick, add 5 to 10min. per lb. to times given above

?%m91tiry

Chicken or Duck Chicken pieces

—

Turkey

—

Type

Meat Tender cuts: rib, high quality

sirloin tip, rump or top round*

Pork loin, rib or shoulder*

Ham, pre-cooked

Poultry

Chicken Chicken pieces

Comish Hens

Owen

No No

No 325° No 375°

No 325° Well Done:

Oven Temp.

325°

325° 325°

350° 375”

350°

oven

Y’e?wp.

325°

325° 325° 325°

325°

Rare: Medium: Well Done:

Well Done: Well Done:

To Warm:

Well Done:

Well Done: Well Done:

Doneness

Rare: Medium:

Well Done: Well Done: To Warm:

Well Done: Well Done:

Well Done:

ApproxhmtMe in MitwW9sper Pound

to5“MM$.

24-30 30-35 35-45

21-25 25-30

30-35

35-45

35-45 30-40

10 reins.per lb. (any weight) IIJnderf O Ibs. 10 to 45 Ibs. 20-30

3 ao 5“lbs.

35-40

RoastingTime,

toS“lbs.

18-22 22-25 28-33

20-23 24-28 28-33

30-40

17-20

Over 5 fibs.

30-35

35-40

10 tO 145Ibs.

20-25 15-20

over Ii5 lim.

oven

ApproximateRoastingTime, in Minaatesper Pound

3 to4-lbso 24-30

30-35 35-45

35-45 15-20

toWfbss

35-40

1 to 1?42Ibs,

ly~hrs., approx. total time

IhmMrBdl Temp. ‘F

130°-1400 150°-1600 170°-1850

170°-1800 170°-1800 125°-1300

f60°

185°-1900 185°-1900 Bnthigh: 185°-1900

h’m?mnd

Temp.” F

130°-1400 150°-1600 170°-1850

170”-180° 125°-1300

185°-1900 185 ”-190°

185°-1900

rim=

msmu

.49

-+ii=”

(shelf Positions:1

Chart

oven

Itxmom;2,3, and 4 = top)

~. Aiways use broiier pan and rack that comes with your oven, it

is designed to minimize smoking and spattering by trapping

juices in the shielded lower part of the pan,

%2.Oven door shouid be ajar for most foods; there is a speciai position on door which ho!ds door open correctiy.

3. For steaks and chops, siash fat eveniy around outside edges of meat. To siash, cut crosswise through outer fat surface just to the edge of the meat. Use tongs to turn meat over to prevent

piercing meat and !osingjuices.

Qutm~ity alnd/’6w

Food

G6’cbMrudBeef,

Weii done 7

mid Stedis

Rare Medium

We\i Done

Rare Medium

Weii Done

Chicken

fhiawy Products

Bread (Toast) or Toaster Pastries

English Muffins

Lobster

(6 to 8-oz. each)

Fish

Ham dices (precooked)

Pork chops Well Done

?s&m’3bchogM$

Medium

Well Done Med~um

Well Done

precooked sausages bratwurst

tails

and slmiiar

Thickness

%-ib. (about 8 thin siices

I-ib, (4 patties) %to 3/~-in.thick

1 inch thick

‘/2 ibs.)

(1-1

1%-in. thick (2-2’/2ibs.)

1 whole (2 to 2Vz-ibs.),

spiit lengthwise

2-4 siices 1 pkg. (2)

2-split 2-4

l-ib, fiiiets %to ‘/z-in,thick

l-in. thick

2 (i/zInch) 2 (l~ln. thick) about 1 ib.

2 (1 inch) about 10-12 oz

2 (1% inch) about 1 lb.

l-lb pkg (10)

——..————.——

.—

—..———

3 3 3

3 2

3 3

3 2

First Side Time, !Min,

4. if desired, marinate meats or chicken before broiling. Or,

brush with barbeq,ue sauce iast 5 to 10 minutes only. % When arranging food on pan, do not iet fatty edges hang over sides, which couid soii ovenwith dripping fat. & Broiier does not need to be preheated. However, for very thin foods or to increase browning, preheat if desired. 7’. IFrtwen Steahs can be conventionally broiied by positionina the oven sheif at next iowest sheif ~osition and increasirm co-eking time given in this chart 11/2times per side.

Second Side Time, Min.

3% 3%

—.

4-5

7 9

10 15 25

35 10-15 Reduce times about 5-10 min. per

1‘/2-2

3-4

13-16

10 10

6 1-2 if desired, spiit sausages in haif

7 9

7-8 14-16 20-25

(Do not turn over)

5 Handie and turn very carefuiiy.

4-7

4-6 12-14

Comments

Arrange in singie iayer.

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

Steaks iess than l-in. cook through before browning. Pan frying is recoin mended.

Siash fat.

side for cut-up chicken. Brush each side with melted butter, Broii with skin side down first and broil with door ciosed.

Space eveniy. Place Engiish muffins cut-side-up and brush with butter, if

desired.

—

Cut through back of sheii. Spread open. Brush with meited butter before and after half time,

Brush with iemon butter before and during cooking if desired. Preheat broiier to.increase browning.

-—- — increase times 5-10 min. per side

for 1%-in. thick or home cured.

Siash fat.

Siash fat,

lengthwise into 5 to 6-in. pieces.

BrChart

—

1. Always use broiler pan and rack that comes with your oven. It 4. If desired, marinate meats or chicken before broiling. Or,

—-

is designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan. $5.When arranging food on pan, do not overcrowd pan or let 2L Oven door should be ajar for most foods.

3. For steaks and chops, slash fat evenly around outside edges of meat. To slash, cut crosswise through outer fat surface just to t!l. Preheat unit 10 minutes before starting any broiling in the the edge of the meat. Use tongs to turn meat over to prevent

piercing meat and loosing juices.

companion(Lef#)CM?ni

brush with barbeque sauce last 5 to 10 minutes only,

fatty edges hang over sides, which could soil oven with dripping fat.

companion (left) oven.

dautmity

Food GrutJnd

Well done

Med

Med Rare

Beef,

and/tw

‘rB3ickne!ss

%to 3/d-in.thick

Shdf

Posnkm

4 4 4

First Side Time9MirB.

9 8 5-6

secondside

Time9Min.

8-9 6-8

Commenfls

Space eveniy.1-lb. (4 patties)

Beef Steaks

Rare

Medium Well Done

Rare Medium Well Done

1 inch thick (1-l%lbs.)

1%-in. thick (2-2’/2Ibs.)

4 4 4

7 9 13

7 8-9

11-13

7-8

12-15

20-25

Steaks lessthan l-in. cook through before browning. recommended.

Slash fat.

Pan frying is

Porkchops

Well Done

Wiemxs and similar precooked sausages, bratwurst

2 (% inch) 2 (l-in. thick) about 1 lb.

l-lb. pkg. (10)

4 4

6-8

10-12

6-8

10-12

2-3

Slash fat.

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

—

Home

Canning should be done on cooktop only.

!n surface cooking of foods other

than canning, the use of lat’ge-

diarneter utensils (extending more

than l-inch beyond edge of

ring) is not recommended. l+ow-

ever, when canning with water-

or pressure canner, large-

bath

diameter utensils may be used.

This is because boiling water tem-

peratures (even under pressure) are not harmful to cooktop surfaces surrounding heating unit.

HOWEVER, DO NOT USE LARGE

DIAMETER CANNERS OR OTHER

LARGE DIAMETER UTENSILS

FOR FRYING OR BOILING FOODS

OTHER THAN WATER. Most syrup

or sauce mixtures—and all types

of frying—cook at temperatures

much higher than boiling water.

Such temperatures could even-

tually harm cooktop surfaces sur-

rounding heating units.

trim

Bring water to boil on HIGH heat, then after boiling has begun, adjust heat to lowest setting to maintain boil (saves energy and best uses surface unit.)

2. Be sure canner fits over center of surface unit. If your model surface section does not allow canner to be centered on surface unit, use

smaller-diameter containers for good canning results.

3. Flat-bottomed canners give best canning results. Be sure bottom of canner is flat or slight indentation fits snugly over surface unit. Canners with flanged or rippled bot-

toms (often found in enamel-ware)

are not recommended.

RIGHT WRONG

~ ‘

4. When canning, use recipes from

reputable sources. Reliable recipes

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.

5. Remember, in following the recipes, canning is a process that generates large amounts of steam. Be careful while canning to prevent burns from steam or heat.

NOTE: If your surface section is

being operated on low power (voRage), canning may take longer than expected, even though directions have been carefully followed. The process may be improved by:

[1] using a pressure canner, and

(2) for fastest heating of large water quantities, begin with HOT tap water.

—..

.. .

..1

--—-..-y—.-——

——-.- *-——–-

—..+..

———

-—-z=. -

C$VENL@’’rl-

DC)ESNUTWC)RK

Fcmi? DOESNcn BROILPROPERLY

SURFACELINrrs Ncn-

PROPERLY

OVENVYILLNo-r

SELF-GLEAN

“–

OVEN

OVENTHvw KnobrmisetatBROIL, ~m•

Door not Jeftajar asw?ctxrlm’tm’ded.‘ “

!mproper shelf position is bei,ngwxxk Check Broiling C%@. . Necessarypreheatingwas not ‘done. f@x5is being’cooked on F& pan.

uf~~$Hs iw~ not s~,itedfor bro}iing. ‘ “

Aluminum foil usedon the broil pah rtmkhasnot beenfitted properly

andslit

OWN SET

OVEN TEMP Knob not set correctly.

Shelf position is incorrect. CMmk Boastingor Baking (Marts. . ..

Oven

M/rong cookware

Atitomatic time ditd~dialsnot setor not setprqxwly. The tY1’C?Pdial

mustbeset andadvan~edbeyondthetimtmoted on ovenclock. {CM IVkxM

The STOP dl-zdwas not advanced for long enough. - ,-

.~oth OVEN SET and OVEN TEMP Knobs must be at CLEAN set.tjng.

A thj~k pile of spillover when cleaned k%wesa heavy layer of ash in spots which could have

L-

SETKnob flat setatBROIL. ‘ ‘ ‘

as retxmmtwxkxi.

Knob not set on 13~KE.

shelf is not level,

is being used.When roasting, &m is too small.

JCW67.)

insulatedthe areafrom further heat

---

.,-----

.,,

,.~

—

Toobtainservice,seeyourwarranty onthebackpageofthisbook.

e’reproudofourserviceand

antyouto bepleased.Ifforsome

reasonyouarenothappywiththe

sewiceyoureceive,herearethree

stepstofoilowforfurtherhelp. FRS~ contactthepeoplewho

servicedyourappliance.Explain whyyouarenotpleased.Inmost cases,thiswillsolvetheproblem.

NEXTifyouarestillnotpleased, writeallthedetails—includingyour phonenumber—to:

Manager,ConsumerRelations GeneralElectric AppliancePark

Louisville,Kentucky40225

FINALLY,ifyourproblemisstillnot resolved,write:

MajorAppliance ConsumerActionPanel 20NorthWackerDrive

Chicago,Illinois60606

—

:;57

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eli travelcosts to yourhome.

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Saveproofd original purchasedate suchasyoursalesslip or cancelledcheckto estahllshwarrantyperiod. Ii

———

FLU Foroneyearfrom dateof original

purchase,we will provide,freeof charge,partsandservicelaborin yourhometo repairor replaceany

of a manufacturingdefect.

This warrantyis extendedtothe originalpurchaserandanysucceeding ownerfor productspurchased for ordinaryhome usein the

48 4@r&lI

mainlandstates,Hawaiiand warrantyISthe sameexceptthat it

is LM?ED becauseyou must pay ~= to ship the productto the service shopor for the servicetechnician’s ,:

All warrantyservicewill beprovided ;; byour FactoryServiceCentersor ,,, by ourauthorizedCustomerCare@ ,,i servicersduring narmalworking hours.

Lookin theWhite orYellowPages ~~~ of yourtelephonedirectoryfor GENERALELECTRICCOMPANY, ~~; GENERALELECTRICFACTORY

SERVICE,GENERALEL&CTRIC- $ FIOTPOINTFACTORYSERVICEor ~:GENERALELECTRICCUSTOMER !!;

CARE”SERVICE.

~Servicetrips to yourhometo teachyou how to usethe product.

IRetad

yourUsearid Cm material.

Ifyou thenhave

any questions

aboutoperatingthe product, pleasecontactyourdealeror our

e Replacementof housefuses or resettingof circuit breakers.

@Failureof the productif it is usedfor otherthan its intended purposeor usedcommercially.

ConsumerAffairs office at the addressbelow,or call, toll free:

TheGEAnswerCenter@ 800,626.2000 consumerinformationservice

eImproperinstallation.

Ifyou havean installationproblem,

~Damageto productcaused byaccident,fire,floods or acts

of God. WARRANTORISNOTRESPON-

SIBLEFORCONSEQUENTIAL

DAMAGES.

contactyourdealeror installer.

Youare responsibleforproviding

—.::

.—

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.— ——.— —.—

Some

maynotapplytoyou.Thiswarrantygivesyouspecificlegalrights,andyoumayalsohaveother

know what yourlegalrightsarein your state, consult your localor stateconsumeraffairs office or your state’s Attorney General.

statesdonotallowtheexclusionorlimitationofincidentalorconsequentialdamages,sotheabovelimitationorexclusion

Hfurtherhip isneededconcerningthiswmwndly,contact:

Affairs,GeneralEktdc Company,Apphmce Park,Louisville,KY40225

, .

adequateelectrical,gas,exhaustingandotherconnectingfacilities.

rights which vary from state to state.

Warrantor:

GeneralElectricCompany

.J%%?22 ‘ ‘ ‘ ‘ ‘ “ ‘ ~ - ‘ ~ “ ‘ ...;8WW<<”

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Par! No, 862A725P115Flev.2

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49-4602-2 11185

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5074305

GE JCJS67 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual