GE JDC27, JDS26, JDS27 Use And Care Manual

Useand

Care Guide

Electric Range

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

Operating Instructions, Tips

Aluminum

Foil....................5,

15, 17, 19,22

Automatic Timer and Clock

.........................g

Features

............................................................6

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

.

12-20

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

.

13-15

Broiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

.

19,20

Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17, 18

Timed Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15, 16

Surface Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10, 11

Canning Tips. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Control Settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....10

Cooktop

Comparison .................................7

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

Care and Cleaning ....................2 l-25

Broiler Pan, Rack ..........................................25

Continuous-Cleaning ..................................24.

Cooktop.............................................2 1,22

Door Removal

...............................................23

Light Bulb

Replacement.............................25

Porcelain Oven interior...............................2 3

Problem

Soiver...............................26

Thermostat Adjustment–

Do It Yourself . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .........16

More questions

?...call

GE Answer

Center@

800.626.2000

Consumer Services ...................27

Appliance Registration ..................................2

Important Phone

Numbers........................27

Model and Serial Number Location ...........2

Removal of Packaging Tape ........................2

Warranty ........................................Back Cover

Continuous-Clean

Mode~.

JDC27

GE Appliances

Standard-Clean Models:

JDS26, JDS27

164D2966P094

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,

cdl:

GE Answer

Center@

800.626.2000
24 hours a day, 7 days a week

How to Remove Packaging Tape

To assure no damage is done to the finish of the
product, the safest way to remove adhesive left from
packaging tape on new appliances is an application of
a household liquid

dishwashing detergent, mineral oil

or cooking oil. Apply with a soft cloth and allow to
soak. Wipe dry and then apply an appliance polish to
thoroughly clean and protect the surface.

NOTE: The plastic tape must be removed from the
chrome trim on oven parts. It cannot be removed if it
is baked on.

.

Write down the model
and serial numbers.

You’ll find them on a label underneath the

cooktop.

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 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.

~

YOU NEED SERVICE...

To obtain service, see the Consumer Services page in
the back of this guide.

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

—

WORTANT

SAFE~ mSTRUC~ONS

Read *

imtmctiom

before

wing tti

appliance.

~, ,Ien

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.

●

Have the

installer show you the location

of

the

circuit breaker or fuse. Mark it for

easy reference.

●

Be sure your appliance is properly installed and

grounded by a qualified technician in accordance
with the provided installation instructions.

●

Do not attempt to repair or replace any

part of your range unless it is specifically
recommended in this guide. All

otier

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.

..Do

not store flammable materials in an oven or

ar

the surface units.

●

@o

not leave children

alone+hildren

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

●

Teach children not to play with the controls

or any other part of the range.

●

Never leave the oven door open when you are

not watching the range.

●

Always keep combustible

wdl

coverings, curtains

or drapes a safe distance from your range.

“

Do not allow anyone to climb, stand or hang

on the door or range top. 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

RANG=HILDREN

CLIMBING ON THE RANGE TO REACH

ITEMS COULD BE SERIOUSLY

~JURED.

●

.Be sure the range is securely installed in a

\unter

that is firmly attached to the house

.~ructure.

Weight on the oven door could cause
the oven to tip and result in injury. Never allow
anyone to climb, sit, or hang on the oven door.

●

Never wear loose-fitting or hanging garments

while using the

appfiance.

Be careful when

reaching for items 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,

Such cloths can catch fire on a hot surface unit or
heating element.

●

Always keep dish towels, dish cloths, pot

holders and other linens a safe distance from
your range.

●

Always keep wooden and plastic utensils

and canned food a safe distance away from
your range.

c

For your safety, never use your appliance for

warming or heating the room.

●

DO NOT STORE OR USE COMBUSTIBLE

MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN
THE

VIC~ITY

OF THIS OR ANY OTHER

APPLIANCE.

●

Keep the hood and grease filters clean to

maintain good venting and to avoid grease fires.

*

Do not let cooking grease or other flammable

materials accumulate in or near the range.

&

●

Do not use water on grease fires.

4 A –* j’

Never pick up a flaming pan.

Smother flaming pan on surface unit
by covering pan completely with well-fitting lid,
cookie sheet or flat tray, or if available, use a dry
chemical or foam-type extinguisher.

Flaming grease outside a pan

can

be put out

by covering with

baking

soda or, if available,
a multi-purpose dry chemical or foam-type fire
extinguisher.

Flme

in the oven can be smothered completely
by closing the oven door and pressing the

CLEAWOFF

pad or by using a dry chemical or

foam-type extinguisher.

(continued tiext page)

IMPORTANT SAFETY INSTRUCTIONS

(continued)

●

Do not touch the surface units, heating

elements or the interior surface of the

oven,

These surfaces may be hot enough to burn even
though 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 for cooling,

first,

Potentially hot surfaces include the

cooktop,

areas

facing the

cooktop,

oven vent opening, surfaces
near the opening, crevices around the oven door,
and metal trim parts above the door.

Remember: The inside surface of the oven may
be hot when the door is opened.

●

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.

Oven

●

Stand away from the range when opening the

oven door. Hot air or steam which escapes can
cause burns to hands, face

andor

eyes.

●

Do not heat unopened food containers.

Pressure could build up and the container could
burst, causing an injury.

●

Keep the oven vent duct unobstructed.

&

●

Keep the oven free from grease

buildup.

<i ‘.-’~> >,:

●

Place the oven

shelf

in the desired position
while the oven is cool. If the shelves must be
handled when hot, do not let pot holder contact
the heating elements.

●

Pulling out the shelf to the shelf stop is a

convenience in lifting heavy foods. It is also a
precaution against burns from touching hot

surfaces of the door or oven walls.

●

When using cooking or roasting bags in the

oven, follow the manufacturer’s directions.

●

Do not use your oven to dry newspapers. If

overheated, they can catch on fire.

●

Do not leave paper products, cooking utensils,

or food in the oven when not in use. Do not

store flammable materials in an oven or near the

heating elements.

●

After broiling, always take the broiler pan out

of the range and clean it. Leftover grease in the
broiler pan can catch fire the next time you use
the pan.

●

Never leave jars or cans of fat drippings on or

near your range.

●

For continuous clean models, do not use oven

cleaners on any of the continuous cleaning
surfaces. Continuous cleaning surfaces can be
identified by their rough surface finish.

Q

Never leave

the

oven door open when you are

not watching the range.

—

●

Do not use the oven for a storage area. Items

stored in the oven can ignite.

—

4

s Do

not immerse or soak the removable

surface units.

Do not

put them in a dishwasher.

●

When flaming foods are under the

hood,

turn the fan off. The fan, if operating,

may

spread

the

flame,

.~dace

Cooking

Uni@

●

Use

proper pan

sizeThis

appliance is
equipped with different size surface units.
Select cookware having flat bottoms large
enough to cover the surface unit heating
element.

The

use of undersized cookware will

expose a portion of the surface unit

to

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

surface unit 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.

●

Be sure the drip pans and vent ducts are not

covered and are in place. Their absence during
cooking could damage range parts and wiring.

●

Do

not use aluminum foil to line the drip pans

or anywhere in the oven except as described in
this guide. Misuse could result in a shock, fire
hazard or damage to the range.

: Only certain types of glass,

glass/ceramic9

~rthenware

or other glazed containers are

~itable

for range-top cooking; others may
break because of the sudden change in
temperature.

●

Always turn the surface unit controls off before

removing the cookware.

●

To minimize the possibility of burns, ignition

of flammable materials, and spillage, the handle
of a container should be turned toward the center
of the range without extending over nearby

surface units.

●

To avoid the possibility of a burn or electric

shock, always be certain that the controls for all
surface units are at the off position and all surface
units are cool before attempting to lift or remove
the unit.

c

Never clean the

cooktop

surface when

it

is hot.

Some cleaners produce noxious fumes
and wet cloths could cause steam burns if used
on a hot surface.

●

Keep an eye on foods being fried at high or

medium

high

heat settings.

c

Foods for frying

should

be as dry as possible.
Frost on frozen foods or moisture on fresh foods
can cause hot fat to bubble up and over the sides
of the pan.

●

Use

little fat for effective shallow or deep-fat

frying.

Filling the pan too full of fat can cause

spillovers

when food is

added,

●

If a combination of oils or fats

witi

be used

in frying,

stir together before heating, or as fats

melt

slowly.

●

Always heat fat slowly, and watch as it heats.

●

Use

a deep fat thermometer whenever

possible

to prevent overheating fat beyond

the

smoking point,

●

Never try to move a pan of hot fat, especially

a deep fat fryer.

Wait until the fat is

cool.

SAVE

T~SE

INSTRUCTIONS

5

FEATURES OF YOUR

WNGE

JDC27
JDS26
JDS27

—

Explained

Feature Index

on page

1

Bake Element Maybe lifted gently

23,25

for wiping oven floor.

2 Broil Element

19,23,25

3 Oven Interior Light

12,25

4 Lift-Up

Cooktop

Support rod holds

21,22

it up to simplify cleaning underneath.

5 Model and Serial Numbers

2

(under

cooktop)

6 Plug-In Surface Units

5,10,11,22

7 Drip Pans

5,22

8 Surface

Ufit

“ON” Indicator Light

10

9 Controls for the Surface Units

10,21

10 Oven Vent Duct Located under

4,5,22

the right rear surface unit.

Feature Index

11 Oven Controls

12 Oven Light Switch

Lets you turn the interior
oven light on and off when
the door is closed.

13 Oven Shelves with Stop-Locks

14 Oven Shelf Supports

Shelf positions are suggested in
the Baking, Broiling and Roasting
sections.

15 Lift-Off Oven Door

with Broil Stop position.
Easily removed for oven cleaning.

16

Broiler Pan and Rack

6

Explained

on page

8,21

12

12-15,

17,25

12, 13,
17, 19,

20

19,23

—

4, 17,
19,25

HOW DOES THIS COOKTOP COMPARE

TO YOUR OLD ONE?

~r

new cooktop has electric coil surface units.

The best types of cookware to use, plus heat-up and

If you are used to cooking with gas burners or other

cool-down times, depend upon the type of burner or

types of electric

cooktops,

you will notice some

surface unit you have.

differences when you use electric coils.

Type of

Cooktop

Electric Coil

@

o

.—

Radiant
(Glass Ceramic)

Cooktop

o

Induction

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= *Z,,,,!,.,,..-,.==

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Gas Burners

@

-—-

‘

cd

Description
Flattened metal

tubing

containing

electric resistance

wire suspended
over a drip pan.

Electric coils
under a

glass-

ceramic

cooktop.

High frequency
induction coils
under a glass
surface.

Solid cast iron
disk sealed to the

cooktop surface.

Regular or sealed
gas burners use
either LP gas
or natural gas.

The

following

chart will

help

YOU

to

understand the

differences

b;tween electric-c~il

surface units and any

other type of

cooktop

you may have used in the past.

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 flat on
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.

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 flat on the bottom for good
cooking results. Heats up and cools down more slowly than electric

coils.

The
disk stays hot enough to continue cooking after it is turned off. Remove the pan
from the solid disk if you want the cooking to stop.

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.

7

FEATURES OF YOUR OVEN CONTROL

@

\

TIME OVEN

1A

?FFFFFF?

1. DISPLAY. Shows the operations you have selected,
the time of day and the cooking status.

2. INCREASE. Short taps to this pad increase
time or temperature by small amounts. Press and
hold the pad to increase time or temperature by
larger amounts.

3. DECREASE. Short taps to this pad decrease
time or temperature by small amounts. Press and
hold the pad to decrease time or temperature by
larger amounts.

4. BAKE. Press this pad to select the bake function.

5. BROIL. Press this pad to select the broil function.

6. COOK TIME. Use this pad for Timed Bake
oven operations.

7. STOP TIME. Use this pad along with the COOK
TIME to set the oven to start and stop automatically
at a time you select.

8. CLOCK. To set the clock, first press the CLOCK
pad. Then press the INCREASE or DECREASE
pad to the correct time of day. Press the CLOCK
pad to start.

9. TIMER ON/OFF. Press this pad to select the
timer function. The timer does not control oven
operations.

The timer

can

time up to 9 hours and

55 minutes.
To set the timer, first press the TIMER ON/OFF

pad. Then press the INCREASE or DECREASE
pad to change the time.

To cancel the timer, press and hold the TIMER

–

ON/OFF pad while “TIMER” is flashing.

10.

CLEAWOFF.

Press this pad to cancel all oven

operations except clock and timer.

If “F-and a number” flash in the display and the
oven control signals, this indicates function error
code. Press the CLEAR/OFF pad. Allow the oven
to cool for 1 hour. Put the oven back into operation.
If the function error code repeats, disconnect power
to the oven and call for service.

8

OVEN CONTROL, CLOCK

Am TMER

~ck

To Set the Clock

The clock must be set for the

n

1. Press the

automatic oven timing functions

CLOCK

CLOCK pad.

to work properly. The time of day

A

cannot be changed during a Timed
Bake cycle.

A

2. Press the INCREASE

@

or DECREASE pad
to set the time of day.

v

e

Timer

To Set the Timer

The timer is a minute timer;

it does not control oven operations.

The maximum setting on the timer

is 9 hours and 55 minutes.

I

1. Press the TIMER

The timer will start automatically

;~Mo\~

ON/OFF pad.

within a few seconds of releasing the

~CREASE

or DECREASE pad. The

A

timer, as you are setting it, will display

2. Press the INCREASE

seconds until one minute is reached.

or DECREASE pad

Then it will display minutes and

@

to set the amount of

seconds until 60 minutes is reached.

~

time on the timer.

v

After 60 minutes, it will display hours

e

(“HR” now appears in display) and

minutes until the maximum time of

9 hours and 55 minutes is reached.

LO

Reset the Timer

To Cancel the Timer

If “TIMER” is displayed, press the INCREASE or

Press and hold the TIMER ON/OFF pad until the

DECREASE pad until desired time is reached.

word “TIMER” disappears from the display.

If “TIMER” is not displayed, press the TIMER

ON/OFF pad first, then follow the instructions above

to set the timer.

End of Cycle Tone

Power Outage

The end of cycle tone is a series of three beeps

After a power outage, when power is restored, the

followed by one beep every six seconds.

If you would

display

wili

flash and time shown will no longer be

like to remove the signal that beeps every six seconds,

correct-for example, after a 5-minute power

press and hold the

CLEAWOFF

pad for 10 seconds.

interruption the clock will be 5 minutes slow.

To return the signal that beeps every six seconds,

The display flashes until the clock is reset. All other

press and hold the

CLEAWOFF

pad for 10 seconds.

functions that were in operation when the power went
out will have to be programmed again.

9

SU~ACE COO~NG

Your surface units

and

controls are designed to give You may hear slight “clicking” sounds during

you an infinite choice of heat settings for surface

cooking, indicating the control is keeping the unit at

unit cooking.

the heat level or power level you set.

At both OFF and HI the control “clicks” into position. Switching to higher heat settings always shows a

quicker heat change than switching to a

lower setting.

How to Set the Controls

-*

1111

Push the knob in and turn in either Be sure you turn the control knob

to

OFF when you

direction to the desired heat setting.

finish cooking.

The control must be pushed in to

The surface unit “ON” indicator light will glow

set only from the OFF position.

when ANY heat on any surface unit is on.
When the control is in any
position other than OFF, it may
be rotated without pushing it in.

Cooking Guide for Using Heat Settings

HI—Used to begin cooking or to bring water to a
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 or simmer.
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.

0

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-

, ~

~

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Medium

*

03W

*

Medium

High

Low

NOTE:

●

At HI and Medium High settings, never leave the

food unattended.

Boilovers

cause smoking; greasy

spillovers

may catch on fire.

●

At LO settings, melt chocolate and butter on small

surface unit.

COOKWA~ TWS

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

WRONG

Not over 1 inch Over 1 inch

10

.ep

Fat Frying

Do not overfill cookware with fat that may spill over when adding food.
Frosty foods bubble vigorously. Watch food frying at high temperatures.
Keep range and hood clean from grease.

Wok Cooking

We recommend that you use only a
flat-bottomed wok. They are

available at your local retail

store,

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 will
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.

HOME CANNING

TWS

Canning should

be done on surface units only.

;

that extend beyond one inch of surface unit’s

.>

pan 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

cooktop surfaces

surrounding the surface units.

HOWEVER, DO NOT USE LARGE DIAMETER
CANNERS OR OTHER LARGE

DIA.METER

POTS
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
eventually harm

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. If your range or its location does not

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.
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.

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

havebeen

carefully followed. The process time will

be shortened by:

-

Flat-bottomed canners are recommended.

(1) using a pressure canner, and
(2) starting with HOT tap water for fastest heating

of large quantities of water.

11

USING YOUR OVEN

Before

Using Your Oven

1.

Look at the controls. Be sure you understand how

to

4. Keep this guide

handy

so you

can

refer to it,

set them properly.

especially

during

the first weeks of using your

2. Check the oven interior. Look at the shelves. Take a

new range.

practice run at removing and replacing them

NOTE:

YOLI

may notice a “burning” or “oily”

properly, to give sure, sturdy support.

smell the first few times you turn your oven on.

3. Read over the information and tips that follow.

This is normal in a new oven and will disappear
in a short time.

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 the shelf
toward you, tilt the front end upward and pull the

shelf out.

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

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.

—

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.

Oven Light Switch

Use the switch on

the

control panel to turn the light on and off.

12

BA~G

lb

. oven temperature is controlled very accurately

If you think an adjustment is necessary, see the Adjust

using an oven control system. It is recommended that the Oven Thermostat section. It lists easy Do

It

you operate the oven for a number of weeks to

Yourse~

instructions on how to adjust the thermostat.

become familiar with your new oven’s performance.

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

How to Set Your Oven for Baking

To

avoid possible burns, place the shelves in the

3. Press the

CLEAWOFF

pad when baking is finished

correct position before you turn the oven on.

and then remove the food from the oven.

1. Press the BAKE pad.

To change the oven temperature during the

2. Press the INCREASE or DECREASE pad. The

BAKE cycle, press the BAKE pad and then

display

will

show the last oven temperature used.

Continue pressing until the desired temperature is

the INCREASE or DECREASE pad to get the

displayed.

new temperature.

The oven will start automatically. The word “ON” and

NOTE:

A fan may automatically turn on and off to

“100°” will be displayed. As the oven heats up, the

cool internal parts. This is normal and the fan may

display will show the changing temperatures. When the

continue to run even after the oven is turned off.

oven reaches the temperature you set, a tone

will

sound.

Oven Shelves

ge

the oven

sl,~.i

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,

w

\

place most foods in
the middle of the oven, on either shelf positions
B or C. See the chart for suggested shelf positions.

I

Type of Food

I

Shelf Position

]

Angel food cake

A

I

Biscuits or muffins

I

B

orC

I

I

I

I

Cookies or cupcakes

B or C

I

Brownies

I Bor

C

I

Layer cakes

B or C

I

I

Bundtor pound cakes

I

A

orB

I

Pies or pie shells

B or C

Frozen ’pies

A (on cookie sheet)

Casseroles

B or C

Roasting

A or B

Preheating

Preheat

the

oven if the recipe calls for it. Preheat

Preheating is necessary for good results when baking

means bringing the oven up to the specified

cakes, cookies, pastry and breads. For most casseroles

temperature before putting the food in the oven.

and roasts, preheating is not necessary. For ovens

TQ

preheat, set the oven at the correct temperature—

without a preheat indicator light or tone, preheat

ting a higher temperature does not shorten

10 minutes. After the oven is preheated, place the

t

eat time.

food in the oven as quickly as possible to prevent
heat from escaping.

(continued next page)

13

BA~NG

(continued)

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, the temperature may need to
be reduced 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

Y?-

inch space between pans as
well 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.

Cookies

When baking cookies, flat cookie sheets (without
sides) produce better-looking cookies. Cookies baked
in a

jelly roll pan (short sides all around) may have

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

walls

or the door of the oven. Never entirely cover a

shelf with a large cookie sheet.

For best results, use only one cookie sheet in the oven
at a time.

Pies

Cakes

For best results, bake pies in dark, rough or

dull

pans

When baking cakes, warped or bent pans will cause

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

uneven baking results and poorly shaped products.

pans

should

be placed on an aluminum cookie sheet

A cake baked in a pan larger than the recipe

for baking since the shiny foil pan reflects heat away

recommends will usually be crisper, thinner and drier

from the pie crust; the cookie sheet

helps

retain it.

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.

14

.luminum

Foil

Don’t Peek

Never entirely cover

Set the timer

for

the estimated cooking time and do

a

shelf with

not open the door to look at your food. Most recipes

aluminum foil. This

provide minimum and maximum baking times such

will disturb the heat

as “bake 30-40 minutes.”

circulation and result

DO

NOT open the door to check until the minimum

in poor baking. A

time. Opening the oven door frequently during cooking

smaller sheet of foil

allows heat to escape and makes baking times longer.

may be used to catch

Your baking results may also be affected.

a

spillover by

placing it on a lower

shelf several inches below the food.

T~ED BA~NG

The oven control allows you to turn the oven on

NOTE:

Before beginning, make sure the clock shows

or off automatically at specific times that you set.

the correct time of day.

Examples of Immediate Start (oven turns on now

❑

To set the clock, first press the CLOCK

and you set it to turn off automatically) and Delay
Start and Stop (setting the oven to turn on

~LOCK

pad. Press the INCREASE or DECREASE

pad until correct time of day is displayed.

automatically at a later time and turn off at a

A

Press the CLOCK pad to start.

preset Stop Time) will be described.

How to Set Immediate Start and Automatic Stop

To avoid possible burns,

place the shelves in the

correct position before you turn the oven on.
The oven will turn on immediately and cook for a

selected length of time. At the end of Cook Time,

the oven will turn off automatically.

❑

1. Press the COOK TIME pad.

cT?$~

NOTE: If your recipe requires preheating,

A

you may need to add additional time to
the length of the Cook Time.

2. Press the INCREASE pad until the desired length
of baking time appears in the display.

3. Press the BAKE pad.

A

4. Press the INCREASE or DECREASE
pad until the desired temperature is

@

displayed. An attention tone will sound
if step 3 is not done.

v

@

The words “TIME

BAKE7’

and “COOK
TIME” will be displayed along with the
oven temperature that you set and the
Cook Time that you entered.

The oven will start automatically. The word “ON”
and “100°” will be displayed. The Cook Time

will

begin to count down. As the oven heats up, the
display will show the changing temperature.

When the oven reaches the temperature you set, a

tone will sound. The oven

will

continue to cook for
the programmed amount of time, then shut off
automatically.

At the end of Timed Bake, the display

will

show’

’OHR:OO

COOK TIME” and the oven will turn

off. The end of cycle tone will sound.

o

5. Press the

CLEAWOFF

pad to clear the

CLEAR

display if necessary. Remove the food

OFF

from the oven. Remember, even though
the oven shuts off automatically, foods
continue cooking after the controls are off.

NOTE:

●

Foods that spoil easily, such as milk, eggs, fish,

stuffings, poultry and pork, should not be allowed to

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

bactetia

growth.

●

A fan may automatically turn on and off to

cool

internal parts. This is normal, and the fan may
continue to run after the oven is turned off.

(continued next page)

15

TMED BA~NG

(continued)

How to Set Delay Start and Automatic Stop

Quick Reminder:

1.

Press the COOK TIME pad.

2. Press the

INCREASE~ECREASE

pad to set

the length of baking time.

3. Press the STOP TIME pad.

4. Press the INCREASE/DECREASE pad until
the desired Stop Time appears in the display.

5. Press the BAKE pad.

6. Press the

INCREASE~ECREASE

pad to

select an oven temperature.

To avoid possible burns,

place the shelves in the

correct

po;ition before you turn the oven on.

You can set the oven control to delay-start the oven,
cook for a specific length of time and then turn off
automatically.

1. Press the COOK TIME pad.
NOTE: If your recipe requires preheating, you may

need to add additional time to the Cook Time.

2. Press the INCREASE pad until the desired length
of baking time appears in the display.

3. Press the STOP TIME pad. “STOP TIME” and the
earliest Stop Time you can set appear in the display.

The control automatically sets the Stop Time by adding

the Cook Time to the time of day. For example, the
time of day is

2:00

and the Cook Time is 3 hours.

Adding 3 hours to the time of day equals

5:00.

4. Change the Stop Time by pressing the INCREASE
pad until the desired Stop Time appears in the display.

5. Press the BAKE pad.

6. Press the INCREASE or DECREASE pad until the
desired temperature is displayed.

The oven will turn on automatically. The word

“ON” and “100°” will be displayed. The Cook Time
will begin to count down. As the oven heats up, the
display will show the changing temperature. The
oven will continue to cook for the programmed time
and shut off automatically.

At the end of Timed Bake, the display

will

show

“OHR:OO

COOK TIME” and the oven will turn off.

The end of cycle tone will sound.

7. Press the

CLEAWOFF

pad to clear the display if
necessary. Remove the food from the oven.
Remember, even though the oven shuts off
automatically, foods continue cooking after the
controls are off.

NOTE:

●

Foods that spoil easily, such as milk, eggs, fish,

stuffings, poultry and pork, should not be allowed to

—

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

Q

A fan may automatically turn on and off to cool

internal parts. This is normal, and the fan may
continue to run after the oven is turned off.

ADJUST THE OVEN

THE~OSTAT—

DO

ZT

YOURSELF!

You may find that your new oven cooks differently

To Adjust the Thermostat:

than the one it replaced.

We recommend that you

1. Press the BAKE pad.
use your new oven for a few weeks to become more
familiar with it, following the times given in your

2. Select an oven temperature between

500°F.

and

550°F.

recipes as a guide.

3. Immediately, before “ON” appears, press and
hold the BAKE pad for about 4 seconds. The time

If you think your new oven is too hot or too cold,

display will change to the oven adjustment display.

you can adjust the thermostat yourself. If you think

4. The oven temperature can be adjusted up to

(+) 35°F.

it is too hot, adjust the thermostat to make it cooler. If

hotter or (–)

35°F.

cooler. Use the INCREASE or

you think it is too cool, adjust the thermostat to make

DECREASE pad to select the desired change in

it hotter.

the display.

We do not recommend the use of inexpensive

5. When you have made the adjustment, press the

thermometers, such as those found in grocery stores,

CLEAWOFF pad to go back to the time of day

to check the temperature setting of your new oven.

display. Use your oven as you would normally.

These thermometers may vary

2040

degrees.

NOTE: This adjustment will not affect the Broiling
temperature. It will be retained in memory after a

16

power failure.

ROASTING

Jasting

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 or Timed
Baking. (You may hear a slight clicking sound,
indicating the oven is working properly. ) Timed
Baking will turn the oven on and off automatically.

Most meats continue to cook slightly while standing,
after being removed from the oven. The standing time
recommended

for

roasts is 10 to 20 minutes. This
allows roasts to firm up and makes them easier to
carve. The internal temperature will rise about 5° to

10°F.;

to compensate for temperature rise, if desired,

remove the roast from the oven sooner (at 5° to

IO°F.

less than the temperature in the Roasting 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.

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

for

poultry
breast-side-up) on a
roasting rack in a
shallow pan. The
melting fat will baste
the meat. Select a pan
as close to the size of
the meat as possible.

,The

broiler pan with

rack is a good pan for this.)

(—)

3. Press the BAKE pad

u

BAKE

A

A

4. Press the INCREASE or DECREASE
pad. “350°” appears in the display.

Q

Continue pressing until the desired
temperature is displayed.

v

@

The oven will start automatically.

The word “ON” and “100°” will be

displayed. As the oven heats up, the
display will show the changing
temperatures. When the oven reaches the
temperature you set, a tone will sound.

~

5. Press the CLEAWOFF pad when

()

CLEAR

roasting is finished, and-then remove

OFF

the food from the oven.

w

To change the oven temperature during
roasting,

press the BAKE pad and then the
INCREASE or DECREASE pad to get the
new temperature.

NOTE:

A fan may automatically turn on and off to
cool internal parts. This is normal and the fan may
continue to run even after the oven is turned off.

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.

(continued next page)

17

ROAST~G

(continued)

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 them from the oven.
Be sure to cut across the grain of the meat.

Q. Do I need to preheat my oven each time I cook a

roast or poultry?

A.

It is not necessary to preheat your oven. Preheat

only for very small roasts, which cook a short
length of time.

Q.

When buying a roast, are there any special tips

that would help me cook it more evenly?

A. Yes.

Buy a roast as even in thickness as possible,

or buy rolled roasts.

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

roasting a turkey?

A.

Sealing the foil will steam the meat. Leaving it

unsealed allows the air to circulate and

brown

the meat.

ROAST~G GU~E

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).

Type

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*

I{am,

precooked

Poultry

Chicken or Duck
Chicken pieces

Turkey

Oven

Temperature

325°

325°

325°
325°
325°

325°
350°

325°

Doneness

Rare:
Medium:
Well

Don~:

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

Well Done:
Well Done:

Well Done:

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.

Approximate Roasting Time
in Minutes

Per

Pound

3

to

5

Ibs.

6

to

8

lbs.

24-33

18-22

35-39

22–29

40-45

30-35

21-25

20-23

25-30

24-28

30-35

28-33

3545

3040

3545

3040

17–20 minutes

per pound (any weight)

3 to 5

Ibs.

Over 5

lbs.

35-40

30–35

3540

10 to 15

lbs.

Over 15

lbs.

18-25

15-20

*: For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.

Internal
Temperature

‘F.

140°–1500t

150°-1600
170°–1850

140°–1500t

150°-1600
170°–1850
1700–1 80°
1700–1 80°
115°–1200

185°-1900
185°–1900

In thigh:

185°-1900

tThe

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

140°F.

means some

food poisoning organisms may survive.” (Source: Safe Food Book.—Your Ktchen Guide. USDA Rev. June 1985.)

BROILING

M

.)iling is

cookin&

food by intense radiant heat from

Turn the food

using tongs only once during cooking.

the upper broil element in the oven. Most fish and tender

Time

the

foods for the first side according to the Broiling

cuts

of meat can be broiled. Follow these directions to

Guide. Turn the food, then use the times given for the

keep spattering and smoking to a minimum.

second side as a guide to the preferred doneness.

1.

2.

3.

4.

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

5. Press the BROIL pad. Preheating the elements is

vertical slashes through both about 2 inches apart.

not necessary. (See the Comments column in the

If desired, the fat may be trimmed, leaving a layer

Broiling Guide.)

about 1/8

inch thick.

6. Press the INCREASE pad once for LO Broil or

Place the meat on the broiler rack in the broiler

Dan.

twice for HI Broil.

Always use the rack so the fat drips into the broiler

pan; otherwise the juices may become hot enough
to catch on fire.

Position the shelf on the recommended shelf
position as suggested in the Broiling Guide.
Most broiling is done on C position, but

if your
range is connected to 208 volts, you may wish
to use a higher position.

Leave the door open
to the broil stop
position.

The door stays
open by itself, yet the
proper temperature is

maintained in the oven.

To

change from HI Broil to LO Broil, press the

BROIL pad then press the DECREASE pad once.

7. When broiling is finished press the CLEAR/OFF
pad. Serve the food immediately, and leave the
pan outside the oven to cool during the meal

for

easiest cleaning.

NOTE:

A fan may automatically turn on and off to
cool internal parts. This is normal and the fan may
continue to run even after the oven is turned off.

Use of Aluminum Foil

You can use aluminum foil to line

Without the slits, the foil

will

your broiler pan and broiler rack.

prevent fat and meat juices from

However, you must mold the foil

draining into the broiler pan. The

tightly to the rack and cut slits in it

juices could become hot enough to

just like the rack.

catch on fire. If you do not cut the
slits, you are frying, not broiling.

Questions and Answers

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

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

they should?

rack in the pan?

A.nIn some areas, the power (voltage) to the range

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 food only once during broiling. You may
need to move the food to a higher shelf position.

Should I salt the meat before broiling?

.~o,

Salt draws out the juices and allows them to

evaporate.

Always salt after cooking. Piercing the

meat with a fork also allows juices to escape. Turn
the meat with tongs instead of a fork.

A. Yes.

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

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

meat from sticking?

A. No.

The broiler rack is designed to reflect broiler
heat, thus keeping the surface cool enough to prevent
meat from sticking to

the

surface. However, spraying
the broiler rack lightly with a vegetable cooking
spray before cooking will make clean-up easier.

(<(]rltirllt([i tle.rt I~cI,qc,)

19

●

Always use the broiler pan and rack that comes with

●

When arranging food on the pan, do not let fatty

your oven. It is designed to minimize smoking and

edges hang over the sides because the dripping fat

spattering by trapping the juices in the shielded lower

will soil the oven.

part of the pan.

●

The

broiler does not need to be preheated. However, for

● The oven door should be open to the broil

very

thin foods, or to increase browning, preheat if desired.

stop position.

●

Use LO Broil to cook foods such as poultry or thick

●

For steaks and chops, slash fat evenly around the

pork chops thoroughly without over-browning them.

outside edges of the meat. To slash, cut crosswise

●

Frozen steaks can be broiled by positioning the oven

through the outer fat surface just to the edge of the
meat. Use tongs to turn the meat over to prevent

shelf at next lowest shelf position and increasing

piercing the meat and losing the juices.

cooking time given in this guide 1

%

times per side.

●

If

your range is connected to 208 volts,

rare steaks

●

If desired, marinate meats or chicken before broiling,

or brush with barbecue sauce last 5 to 10 minutes only.

may be broiled by preheating the broiler and
positioning the oven shelf one position higher.

Quantity

antior

Thickness

Shelf I First Side

Second Side

Time, Minutes

4%

Comments

Food
Bacon

Position I Time, Minutes

Arrange in single layer.

1/2

lb.

(about

8

c

I

4%

thin slices)

1 lb.

(4 patties)

1/2 to 3/4 inch

thick

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

Ground Beef

Well Done

c

I

10

7

I

Beef Steaks

c

6

c

8

c

12

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

Slash fat.

1 inch thick
(1 to 1X

lbs.)

Rare
Medium
Well Done

Rare

Medium

5
6

11

7-8

14-16

20-25

10–15

lfi inch thick

(2 to

2X lbs.)

c I

10

*

c

15

c

25

A

35

Well Done

Chicken

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

1

whole

(2 to

2fi

lbs.),

split lengthwise

Broil skin-side-down first.

Bakery Products
Bread

(Toastj

or

Toaster Pastries

+

C or D

1

%–2

C or D

3-4

B

13-16

Space evenly. Place English
muffins cut-side-up and brush
with butter. if desired.

2 to 4 slices

1 pkg. (2)

2 (split)

24

(6 to 8 oz. each)

1/2

Do not

English Muffins

Lobster Tails

Cut through back of shell. Spread

onen.

Brush with melted butter before

turn over.

-c ----

broiling and after half of broiling time.

5

Handle and turn very carefully.
Brush with lemon butter before
and during cooking, if desired.

Fish

l-lb. fillets 1/4 to
1/2 inch thick

Preheat

b~oiler

to increase browning.

Increase time 5 to 10 minutes per side

for

1 k inch thick or home cured ham.

Ham Slices

(precooked)

Pork Chops

Well Done

8

10

1 inch thick

2 (1/2 inch thick)

2 (1 inch thick),
about 1 lb.

Slash fat.

13

Lamb

Chops

Medium

Well Done
Medium

Well Done

+

c

10

c

12

c

14

B

17

c

6

9
10
12

Slash fat.

—

2 (1 inch thick),
about 10 to 12 oz.
2 (1

k

inch thick),

12-14

1-2

about 1 lb.

l-lb. pkg. (10)

If desired, split sausages in

Wieners

and

similar precooked

sausages, bratwurst

half lengthwise; cut into 5- to

6-inch pieces.

20

CAm

AND

CLEAN~G

.}per

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 ELECTRICAL POWER IS OFF BEFORE CLEANING
ANY PART OF THE RANGE.

Control Panel and Knobs

It’s

a good idea to wipe the control panel after each

use.

Clean with mild soap and water or vinegar and

water, rinse with clean water and polish dry with a

soft cloth.
Do not use abrasive cleansers, strong liquid

cleansers, plastic scouring pads or oven cleaners
on the control panel–they

will

damage the finish. A

50/50 solution of vinegar and hot water works well.
The control knobs may be removed for easier

cleaning.
Before removing the knobs for cleaning, please note

that the knobs on the left side and the knobs on the
right side are in the proper OFF position. When

replacing the knobs, check the OFF position to insure
proper placement.

Porcelain Enamel

Cooktop

(on some 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.

The knob stem has a groove in each side. The groove
on one side has a spring clip. The other groove is
clear (see illustration). When removing the knob, it

may be helpful to slip a thin cloth (such as a

handkerchie~ or a piece of string under and around

the knob edge and

pull

up. Check the inside of the

knob and find the molded rib.

Clear groove in stem

Wash the knobs

in soap and water but do not soak.

Avoid getting water down into the knob stem holes.
Replace the knob by fitting the molded rib inside the

knob into the clear groove on the stem.

Brushed Chrome Cooktop (on some models)

Clean the brushed chrome top with warm, soapy
water or Bon Ami” brand cleanser.

Rinse and
immediately dry it with a clean, soft cloth. Take care
to dry the surface following the “grain.”

To help prevent finger marks after cleaning,

spread a thin film of baby oil on the surface or a
chrome protestant may be used to help reduce

spotting or fingerprinting. Wipe away excess oil with

a clean. soft cloth.

(continued tlext page)

21

CA~ Am CLEAN~G

(continued)

Surface Units and Drip Pans

To

clean the surface units, turn the control to the highest

To replace a surface unit:

setting for a minute. The coils will burn off any soil.

●

Replace the drip pan into the recess in the

CAUTION

cooktop.

Make sure opening in the pan lines up

●

Be sure all the controls are turned to OFF and

with the receptacle.

the surface units are cool before attempting to

●

Insert the terminals of the surface unit through

remove them.

the opening in the drip pan and into the receptacle.

●

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

●

Guide the surface unit into place so it rests evenly.

●

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.

Sutiace Unit

\

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.

Receptacle

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

Drip Pan

Do not cover drip pans with foil.

Using foil so close

to the receptacle could cause shock, fire or damage to

Lift the surface unit about 1 inch above the drip pan

the range.

and pull it out.

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.

l,ift-Up Cooktop

Clean the area under the

cooktop

often. Built-up soil,

After cleaning under the cooktop

with hot, soapy

especially grease, may catch fire.

water and a clean cloth, lower the

cooktop.

Be careful

To make cleaning easier,

the entire

cooktop

may be

not to pinch your fingers.

lifted up and supported in the up position.

Be sure all the surface units are turned off before
raising the

cooktop.

Grasp the front sides of the

cooktop

and lift. The surface units and drip pans do

not need to be removed, however, you may remove

SUPPOH Rod

one to make raising the cooktop easier.

Oven Vent

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

a

‘

Oven Vent

would prevent the oven vent from working properly.

&

99

I

t-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 or cause
damage to the door.

To remove the door,

open it a few inches
to the special stop position that will hold the
door open. Grasp firmly on each side 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.

●

While working in the oven area, cover the hinges with

towels or empty paper towel rolls to prevent pinched
fingers and chipping the porcelain enamel on the frame.

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 at the same time. If hinges

snap back against the oven frame, pull them back out.

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

package directions.

●

Clean the inside of the oven window with a mild

non-

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. DO NOT let water run
down through openings in the top of the door. Rinse
well. You may also use a glass cleaner to clean the
glass on the outside of the door.

●

Spillage of marinades, fruit juices, tomato sauces and

basting materials containing acids may cause
discoloration and should be wiped up immediately.
When surface is cool, clean and rinse.

● Do not use oven cleaners, cleansing powders or

harsh abrasives on the outside of the door.

Porcelain Oven Interior

With proper care, the porcelain
enamel finish on the inside of
the oven—top, bottom, sides,

back and inside of the

door—

will

stay new-looking for years.

Let the range cool before

cleaning.

We recommend that

you

weir

rubber gloves when cleaning the range.

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.

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

fllmes will

help loosen

the burned-on grease and food.

If necessary, you may use an oven cleaner.

Follow package directions.

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.

(c[)ntinlted next page)

23

—

CAm Am CLEAN~G

(continued)

continuous-cleaning

Oven

Interior

(on some models)

Special Care of Continuous-Cleaning Oven Interior:

To Clean the Continuous-Cleaning Oven:

Do not attempt to clean the oven until

you

have

1. Let range parts cool before handling. We

read this section.

recommend rubber gloves be worn when cleaning

The Continuous-Cleaning Oven cleans itself while

2. Remove shelves and cookware, including the

cooking. The oven interior is finished with a

special

broiler pan and rack.

(outing

that cannot be cleaned in the usual manner

3. Soil visibility maybe reduced by operating the

with soap, detergents, steel wool pads, commercial
oven cleaners, coarse abrasive pads or coarse brushes.

oven at

400°F.

Close the door and set temperature

Use of such cleansers

andor

the use of oven sprays

control to

400°F.

Time for at least 4 hours.

Repeated cycles may be necessary before

will cause permanent damage.

improvement in

appearance is apparent.

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 to prevent grease spatters from forming
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. It does not work well with larger spills,

especially sugars, egg or dairy mixtures.

This special coating is not used on the oven shelves

or on

the inside of the oven door.

Remove these to

::lcan

with a commercial oven cleaner to prevent

dtin~agi~lg

the Continuous-Cleaning Oven coating.

~~se

care in removing and replacing the shelves

and

dishes in order to avoid scratching, rubbing
or otherwise damaging the porous finish on the
oven walls.

. .

. .

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.

4. 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. 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. Do not rub or

scrub with 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.

—

24

~n

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.

Broiler Pan and Rack

After broiling,

remove

the broiler pan from the

mlmy\l\I\y\m

oven. Remove the rack

from the pan. Carefully

\

/

pour

out

the grease from the pan into a proper container.
Wash and rinse the broiler pan and rack in hot water with

a

soap-filled or plastic scouring pad.

If food has burned on,

sprinkle the rack 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.

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

Do not store a soiled broiler pan and rack anywhere in

the range.

Oven

Light Bulb

The light is located in the upper left corner of the oven. Before replacing

the bulb, disconnect electrical power to the range at the main fuse or circuit

~-aker panel or unplug

the range from the electrical outlet. Let

the

bulb

completely before removing it. Replace the bulb with a 40 watt

a~P1iance bulb

only.

Do not touch a hot bulb with a damp cloth because the

@@

bulb will break.

Painted Surfaces

Glass Window

Painted surfaces include the control panel. Clean

To clean the outside of the oven window, use a glass

this with soap and water or a vinegar and water

cleaner. Rinse and polish with a dry cloth.

solution.

Do not use commercial oven cleaners,

Clean the inside of the oven window with a mild

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

non-scratch cleaner and a damp cloth. Rinse well to
avoid streaking.

Oven

Heating Elements

Do not clean the bake element or the broil element.

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

spillovers,

residue or ash accumulate

Bake Element

around the bake element

gently

wipe around the

element with warm water.

25

●

QUESTIONS?

USE THIS PROBLEM SOLVER

PROBLEM

“F-AND A NUMBER”
FLASH IN THE DISPLAY

‘OVEN

wILL

NOT WORK

OVEN LIGHT
DOES NOT WORK

FOOD DOES NOT
BROIL PROPERLY

FOOD DOES NOT ROAST
OR BAKE PROPERLY

CLOCK AND
MI

N{JTE/SECOND

TIMER DO NOT WORK

CONTROL BEEPS AFTER

ENTERING COOK TIME

i.>R

STOP TIME

~3k:EN

TEMPERATURE

TOC

H(IT

OR TOO COLD

“BURNING” OR “OILY”
ODOR EMITTING FROM
OVEN WHEN TURNED ON

STRONG ODOR

FAN NOISE

POSSIBLE CAUSE

●

This is function error code. Press the

CLEAWOFF

pad. Allow the oven to cool

one

hour. Place the oven back into operation. If function error occurs again,

disconnect power to the oven and call for service.

●

The plug on

tie

range is not completely inserted in the electrical outlet.

●

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

●

The oven controls are not properly set.

●

The light bulb is loose or defective. Tighten or replace.

●

The switch operating the oven light is broken. Call for service.

●

Oven controls not set properly. See the Broiling section.

●

Door not left open to the broil stop position as recommended.

●

Improper shelf position being used. See the Broiling Guide.

●

Food is being cooked on a hot pan.

●

Cookware is not suited for broiling.

s

Low voltage. See the Broiling section.

●

Aluminum foil used on the broiler pan and rack has not been fitted properly

and slit as recommended.

c

Oven controls not set properly. See the Baking or Roasting section.

●

Shelf position is incorrect. See the Roasting or Baking section.

●

Incorrect cookware or cookware of improper size is being used.

●

Oven thermostat needs adjustment. See the Adjust the Oven Thermostat—

Do Zt Yourse~section.

“

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

●

Make sure electrical plug is plugged into a live, properly grounded power outlet.

●

Check for a power outage.

●

See the Oven Control, Clock and Timer section.

●

This is reminding you to enter a bake temperature.

Q

Oven thermostat needs adjustment. See the Adjust the Oven Thermostat—

Do

It

Yourfe~section.

●

This is normal in a new oven and will disappear in time.

●

An odor from the insulation around the inside of the oven is normal for the

first few times the oven is used. This is temporary.

* A fan

may automatically turn on and off to cool internal parts. This is normal,

and the fan may continue to run after the oven is turned off.

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

Center@

800.626.2000
consumer information service

We’ll Be There

‘~~ith

the purchase of your new

GF,

appliance, receive the assurance that if you ever need

iormation

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

GEAnswer Center@

80~626200fl

Whatever your question

about

any GE major appliance, GE Answer (~enter~

information service is available to help. Your call—and your question-will

be

answered promptly and courteously.

And you can call any time.

C.E

Answer

(lenter”

service is open 24 hours a day, 7 days a week.

In-Home Repair

Semice

80MEXARES(80M32-273q

A GE

consumer

service professional will provide expert. repair service,

scheduled

at a Lime that’s convenient

f{~r

you. Many GE Gonsurner Service

c{)lllpzlny’-(~perated

locations offer you service today or

Lomorrow,

or at your

convenience

(7:()()

a.m. to

7:00

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

Our fict.ory-trained technicians know your appliance inside and out-so most

repairs can

be handled in just one visit.

For Customers With Special Needs...

80~6262000

Upon request, GE will provide

Consumers with impaired hearing or speech who have

Braille controls

fi)r a variety of GE

access to a

TDD or a conventional teletypewriter may

aPPliances~ and a

brochure

to

call

800-TDD-GEAC

(800-833-4322) to request

assist in planning a barrier-free

information or service.
kitchen for persons with limited
mobility. To obtain these

itkms,

free of charge, call 800.626 .2000.”

SeNice

Contracts

80@62&2224

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
in effect and you’ll receive a substantial discount. With a multiple-year contract,
you’re assured of future service at today’s prices.

Parts

andAccessories

80@62&2002

Individuds quatified

to service their own appliances User maintenance instructions contained

in this guide

n

have needed parts or accessories sent directly to

cover procedures intended to be performed by any user.

ir

home. The GE parts system provides access to over

Other servicing

generdy

shotid be referred to

qudfied

*

/,000

parts

. .

and all GE Genuine

Renewal parts are

service personnel. Caution must be exercised, since

fully warranted. VISA, MasterCard and Discover cards

improper servicing may cause unsafe operation.

are accepted.

(

1

YOUR GE RANGE

Staple sales

slip

or cancelled check

here. Proof of original

purchase date

1

WARRANTY

is

needed to

obtain

service

under warranty.

I

1

WHAT IS COVERED

FULL ONE-YEAR WARRANTY

***********************

For one year from date of original

This warranty is extended to the

purchase, we will provide, free of

original purchaser and any succeeding

charge,

pafls

and service labor in

owner for products purchased for

your home to repair or

replace

ordinary home use in the

48 mainland

any Pafi

of

the

range

that fails

states, Hawaii and Washington,

D.C.

because of a manufacturing defect.

In Alaska the 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 Sewice Centers or by
our authorized Customer

Car@

servicers during normal working hours.
Should your appliance need

service during warranty period
or beyond, call 800-GE-CARES
(800-432-2737).

WHAT IS NOT COVERED

● Service trips to your home to

teach you how to use the product.

Read your Use and Care

materials.

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

Cente@

800.626.2000
consumer information service

● Replacement of house fuses or

resetting of circuit breakers.

● Failure of the product if it is used

for other than its intended
purpose or used commercially.

● Damage to product caused

by accident, fire,

floods or acts

of God.

WARRANTOR IS NOT

RESPONSIBLE FOR

CONSEQUENTIAL DAMAGES.

● 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.

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

va~

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.

Warrantor: General Electric Company

if further help is needed concerning this warranty, write:

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

~

Recycled Paper

—.

Part No. 164 D2966P094
Pub No. 49-8574

1-95

CG

JDC27
JDS26
JDS27

Printed in LaFayette, GA