GE JDS27G, JDC27G Use and Care Manual

Contents

Range

Aluminum Foil 18 Problem Solver
Appliance Registration

Canning Tips 9 SafetyInstructions
Care and Cleaning

Clock 13 Control Settings 8
Electronic Controls

Energy-Saving Tips
Features

Model and Serial Numbers
Oven 12

Baking, Baking Guide 15,16
Broiling, Broiling Guide 18,19

Continuous Cleaning Care
{;ontrol Settings

Door Removal
Light; Bulb Replacement 21

Preheating 5, 16
Roasting, Roasting Guide 17

Shelves
Thermostat Adjustment 22

2

20-23

13 Cooking Guide 10,11

5 Cookware Tips 10,11

6,7

2

20

13,14

21

12,23

Repair Service

Surface Cooking

Warranty BackCover

GEAnswer CenteP
8M6262000

24
27

3,4

8-11

Models JDC27G

JDS27G

GEAppiances

97-’%769

Help us
help you...

Read this book 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, write (include
your phone number):

Consumer Affairs
GE Appliances
Appliance Park

Louisville, KY 40225

Write down the model
and serial numbers.

You’llfind them on a label
underneath the cooktop.

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

,.-

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 on
page 24. It lists causes of minor
operating problems that you
can correct yourself.

Model Number

SerialNumber
Use these numbers in any

correspondence or service calls
concerning your range.

●

✌

☛

✎

“-ii”

✎

☛

2

IMPOKIAI!?TSAFETY INSTRUCTIONS

Read tillhwtructbk M&weusing thisqqikmce.

When using ekwtricd appliances,
basic safety precautions should

fobwed, includingthe SHOULDNCYI’M?STORED

be

following:

● US this appliance only for its

intended use as

deseribedinthis

manual.

. k suzw

yom appliance&.

properlyinstWedand grounded
bya qualified technician in

accordance with the provided
installation instructions.

● Don’tattempt to repair

or replace any part of your

range unless

it is specifically

recommended in this book. All

other servicingshould be refimed

qualified technician.

to a

● B&Oreperforming any

servicq

DISCONNECTTHE

RANGEPOWERSUPPLY

ATTHE

IMSI’M3UTION P-
BYREMOWG THE FUSE

OR WITCHING OFF THE
CIRCUITBREAKER.

● ~ not lam M* ~o~

children

HOUSEHOLD

should notbeleftalone

orunattendedinananxiwhemin

appliance is in use. They sho~d
never be anti to sit or stand on

anypartofthe appliance.

● DOII’~&ow anyone to climb,

stand

orhangonthedooror

● ~-u~ - OF

INTEUST m CHILDREN fins

~ (X$= MOVE A

RANGEOR ON THE

BACKSPLASHOF A

RANGE-4EULDREN

CLIMBING ON THE

RANGEK) REACHITEMS

COULD

INJUIWD.

* Never wear loose-fitting or

hanging garments while using

theappliance Flammablematerial

could“bignited

contactwith hot heating
and may cause severe burns.

● Useonlydry pot holdem=-

moist or damp Dot holders on

hotsurfaces&y result in bums
iiomsteam.Donotk%pot

touch hot ~eating elements. Do

notusea towelor other
Cloth. ‘

● Neveruse your appliance for

warming or heating the room.

● Storage in or on appliance-

Flammablematerialsshouldnotbe

storedinanovenor nearsurfixe

units.

● Keep hood and grease filters

clean to maintain good venting

and to avoid grease fires.

● DOnot let cooking gI’W!X!

BE SERIOUSLY

if brought in

elements

hokkm

bulky

. .-

range top. They could damage or other flammable materials

the range.

atiumulate in or near the

-.ati

not w’ water on glWMW

*I)o

Neverpickup a -

pan.

Smother
surface unit by covering pan
compktely with well-fitting lid,

cookieshed

- _ outside a ~
can be put out by covering with

baking soda or, ifavailabl~ a
multi-purpose dry chemical

or foamtype fire extinguisher,

● Do not touch heating

elements or interior siirface of
oven. These

enough to bum even though they
are darlc in color.

after use, do not touch, or let
clothing or other

materials

areas nearby surfhce units or any
interior area of the oven; allow

sufficient time for cooling, first.
Potentially hot surfaces

the cooktop and areas fhcing the

cooktop, oven vent opening and
surfhces near the opening, and
crevices around the ovendoor.
Remember: The inside stice
of the oven maybe hot when the
door is opened.

. men

the directions exactly and always

cook the meat to an intemai
temperature of at least 1’7(YF.
This assures that, in the remote

possibilitythattrichina IMybe

present in the meat, it will be
killed and the meat will be saib
to eat+

fllMrl@panun

or flat tray.

surfiwesmaybe hot

During and

flammable

contact surfiwe units,

include

COO-pork, fbllow

3

IMPOKEANTSAFETY INSTRUCTIONS (continued)

Oven

● Stand away from range when

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

● Don’t heat unopened f~d

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

● Keep oven vent duct

unobstructed.

● Keep oven free from grease

buildup.

● Place oven shelf in desired

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

heating units in the oven.

● Pulling out shelf to the

shelf stop is a convenience in

lifting heavy foods. It is also a
precaution against bums from
touching hot surfaces of the
door or oven walls.

QWhen using cooking or

roasting bags in oven,

the manufacturer’s directions.

● Do not use your oven to dry

newspapers. If overheated, they
can catch fire.

follow

Surface Cooking Units

● Use proper pan size-This

appliance is equipped with one
or more surfiice units of different
size. Select utensils having flat
bottoms large enough to cover
the surfhce unit heating element.
The use of undersized utensils
will expose a portion of the
heating element to direct contact
and may result in ignition of
clothing. Proper relationship of
utensil to burner will also
improve efficiency.

● Never leave s~face @@

unattended at high heat_

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

● Be sure drip pans and vent

ducts are not covered and are
in place. Their absence during

cooking could damage range
parts and wiring.

QDon’t use aluminum foil to

line drip pans or anywhere in

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

● Only certain types of glass,

glasdceramic,
other glazed containers are
suitable for range-top service;
others may break because of the

sudden change in temperature.
(See section on “Surl%ce
cooking” for suggestions.) ,

● ~!

minimiw burns, ignition

of flammable materkds, and

spillage, the handle of a

container should be turned

toward the center”of the range
without extending over nearby
surfiice units.

earthenware or

● Keep an eyeon foods being ‘-

fried at

HIGH or MED~ -

HIGH heats.

● To avoidthe possibility

of a burn or electric shock,
always be certain that the
controls for all surface units

are at OFF position and ail
coils are cool before attempting
to lift or remove the unit.

Don’timmerse or soak

.

removable surface units. Don’t
putthem in a dishwasher.

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

● Fbods for frying should be as

dry m possible. Frost on frozen
foods or moisture on fresh foods
can cause hot fit to bubble up
and over sides of pan.

● Use little fat for efkctive :’

shallow or deep-fat frying.

Filling the pan too fill of tit can
cause spillovers when food is
added.

● If a combination of oils or

fats will be used in frying, stir

together before heating, or as fats
melt slowly.

● Always heat fat slowly, and

watch as it heats.

● Use deep fat thermometer

whenever possible to

prevent
overheating fat beyond the
smoking point.

SAW THESE

“k

● Always turn surface knit to

OFF before

removing utensil.

4

Eneqgy-Sa* Tips

Surface Cooking

Use cookware ofmedium weight

.

aluminum, with tight-fitting covers,
and flat bottoms which completely
coverthe heated portion ofthe
surface unit.

● Cook fresh vegetables with a

minimum amount ofwater in a
coveredpan.

● Watchfoods when bringing them

quickly to cooking temperatures at
high heat. When foodreaches
cooking temperature, reduce heat
immediately to lowestsetting that
will keep itcooking.

● Use residual heat with surface

cooking whenever possible. For
example, when cooking eggsin the
shell, bring waterand eggsto boil,
then turn to OFF position and cover
with lid to complete the cooking.

c Use correct heat for cooking task:
HI—tostart cooking (if time allows,

do not use high heat to start).
MEDIUM HI—quick browning.
MED—s1owfrying.
WARM—tomaintain serving

temperature ofmost foods.
LO—finish cooking most

quantities, simmer—double boiler
heat, finish cooking, and special for
small quantities.

Oven Cooking

● Preheat ovenonly when

necessary. Most foodswill cook
satisfactorily without preheating.
Ifyou find preheating is necessary,

listen for the beep and put food in
the ovenpromptly after the ovenis
preheated.

● Alwaysturn ovenOFF before

removing food.

● During baking, avoidfrequent

door openings. Keepdoor open as
short atime aspossible ifit is
opened.

. Cook complete ovenmeals instead
ofjust one food item. Potatoes,
other vegetables, and some desserts

will cook together with a main-dish
casserole, meat loaf, chicken or
roast. Choose foods that cook at the
sametemperature and in
approximately the same time.

● Use residual heat in the oven

whenever possible to finish cooking
casseroles, oven meals, etc. Also
add rolls or precooked desserts to
warm oven, using residual heat to
warmthem.

QWhen boiling water for tea or
coffee,heat only amount needed.
It is not economical to bc~ila
container full ofwater for one
or two cups.

5

Featuresof YourRange

o

c=

m.

,“

d

Model JDC27G
ContinuousCleanModel

Model JDS27G
Standard CleanModel

6

A.

Feature Index

Explained

on page

Model Model

JDC27G JDS27G

1 Lift-Up Cooktop

(support rods hold it up to simplifj

cleaning underneath)
2 “ON’’IndicatorLightforS urfaceUnits
3 Surface Unit Controls
4 Model and Serial Numbers
5 Oven Shelves

(easily removed or repositioned on shelf supports)
6 Removable Oven Door

(easily removed for oven cleaning)

7 Oven Shelf Supports
8 Broiler Pan and Rack
9 Oven Interioi Light

10 Oven Light Switch

(lets you turn interior oven light on and off)

11 Electronic Controls

Automatic Oven Timer
(turns your oven on and off for you automatically)

Clock
Minute/Second Timer

(lets you time any kitchen function, even when
the ovenis in use)

21

8
8
2

12,23

21

12
18,23
12,21

12

13, 14

14

13

13

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● ●

●

●

● ●

●

●

●

●

●

● ●

●

●

●

●

●

●

●

●

12 Oven “On” Indicator
13 Electronic Display Panel
14 Oven Vent
15 Plug-In Surface Units
16 Chrome Plated Drip Pans
17 Oven CANCEL button

(push it to cancel any oven operation)

13

13

—

8,21-23

22,23

14

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●

●

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●

●

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7

Surface Cooking

See Surface Cooking Guide on pages 10 and 11.

fi

Surface Cooking with
Infinite Heat Controls

Yoursurface units and controls
are designed to give you an infinite
choice of heat settings for surface

unit cooking.
Atboth OFF and HI positions, there

is a slight niche so control “clicks”
atthose positions; “click” onHI
marks the highest setting; the lowest

setting isbetween the words LO and
OFF. In aquiet kitchen, youmay
hear slight “clicking” sounds
during cooking, indicating heat

settings selected are being
maintained.

Switching heats to higher settings
alwaysshowsa quicker change than
switching to lowersettings.

How to Set the Controls

Step 1: Grasp control knob and

push in.

Cooking Guide
for Using Heats

HI

MEDIUM Fast fry, pan broil;
HI

MED

WARM

LO

Quick start for cooking;
bring water to boil.

maintain fastboil on
largeamount of food.

Saute and brown;
maintain slow boil on
largeamount of food.

Steam rice, cereal;
maintain serving
temperature ofmost
foods.

Cook after starting at

HI; cook with little
water in covered pan.

Step 2: Turn either clockwise or

counterclockwise to desired heat
setting.

Control must be pushed in to set
only from OFF position. When
control is in any position other

than OFF, it maybe rotated
without pushing in.

Besure youturn control to OFF

when you finish cooking. An
indicator light will glow when
ANY heaton anysurfaceunit is on.

NOTE:

1. At HI, MEDIUM HI, neverleave

foodunattended. Boilovers cause

smoking; greasy spillovers may

catch fire.

2. AtWARM, LO, melt chocolate,
butter on small unit.

8

Questions &Answers

4=‘~. May I can foods and preserves

on my surface units?
A. Yes, but only use cookware

designedforcanningpuxposes.Check
the manufacturer’s instructions and
recipes for preserving foods. Be
sure canner is flat-bottomed and
fits over the center of your surface
unit. Since canning generates large
amounts of steam, be carefid to

avoidburns from steam or heat.
Canning should only be done on
surface units.

Q. Can I cover my drip pans with

foil?
A. No. Clean as recommended in

Cleaning Guide.

Home Canning Tips

E.

,.. .

‘.. -

Canning should be done on
cooktop only.

In surface cooking of foods other
than canning, the use of large­diameter pots (extending more than

l-inch beyond edge of trim ring) is
not recommended. However, when
canning with water-bath or
pressure canner, large-diameter
pots may be used. This is because
boiling water temperatures (even
under pressure) are not harmful to
cooktop surfaces surrounding
heating unit.

HOWEVER, DO NOT USE
LARGE DIAMETER CANNERS
OR 01’HER LARGE DIAMETER
P~S FOR FRYING OR
BOILING FOODS (YI’HER
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
“%eating units.

Q. Can I use special cooking
equipment, like an oriental wok,
on any surface units?

A. Cookware without flat surfaces

is not recommended. The life of
your surface unit can be shortened
and the range top can be damaged
from the high heat needed for this
type of cooking.

Q. Why am I not getting the heat
I need from my surface units
even though I have the knobs on
the right setting?

A. After turning surface unit off

and making sure it is cool, check to
make sure that your plug-in units
are securely fastened into the
surface connection.

Observe FollowingPoints
in Canning

1. Bring water to boil on High (HI)

heat, then after boiling has begun,

adjust heat to lowest setting to
maintain boil (savesenergy and
best uses surface unit.)

2. Be sure canner fits over center
of surface unit. If your range does
not allow canner to be centered on
surface unit, use smaller-diameter
pots 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
bottoms (oftenfound in enamelware)
are not recommended.

RIGHT

WRONG

Q. Why does my cookware tilt
when I place it on the surface unit?

A. Because the surface unit is

not flat. Make sure that the “feet”
on your surface units are sitting
tightly in the range top indentation
and the reflector ring is flat on the
range surface.

Q. Why is the porcelain finish on

my cookware coming off?
A. If you set your surface unit

higher than required for the
cookware 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.

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, that canning is a process

that generates large amounts of

steam. Be careful while canning to
prevent burns from steam or heat.

N(YT’E:Ifyour range is being

operated on low power (voltage),

canning may take longer than
expected, even though directions

have been carefdly followed. The
process may be improved by:

(1) using a pressure canner, and

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

Surface Cooking Guide

Control Settings

P%,

Cookware 13ps

HI Highest setting.
MEDIUM Settinghalfwaybetween

HI

HI and MED.

MED Medium setting.
WARM Settinghalfwaybetween

MED-and LO:

Lo

Cereal

Cornmeal,

oatmeal

cocoa Uncovered

cOmee

Eggs
Cooked in shell

Fried sunny-side-up Covered

Fried over easy Uncovered

Poached

Scrambled or omelets

Fruits

Meats, Poultry
Braised: Pot roasts of
beef, lamb or veal;
pork steaks and
chops

Pan-fried: Tender
chops; thin steaks up
to 3/4-inch; minute
steaks; hamburgers;
franks and sausage;
thin fish fillets

Lowest setting.

grits,

Covered
Saucepan

Saucepan

Percolator HI. At first perk, switch

Covered
Saucepan

Skillet

Skillet

Covered
Skillet

Uncovered
Skiliet

Covered
Saucepan

Covered
Skillet

Uncovered
Skillet

Directions and Setting
to Start Cooking

HI. In covered pan bring
water to boil before adding
cereal.

HI. Stir together water or
milk, cocoa ingredients.
Bring lust to a boil.

heat to WARM.

HI. Cover eggs with cool
water. Cover pan, cook
until steaming.

MEDIUM HI. Melt butter, add
eggs and cover skillet.

HI. Melt butter.

HI. In covered pan bring

water to a boil.

HI. Heat butter until light
golden in color.

HI. In covered pan bring
fruit and water to boil.

HI. Melt fat, then add
Meat. Switch to MEDIUM HI to
brown meat. Add water or
other liquid.

HI. Preheat skillet, then
grease lightly.

1. Use medium-or heavy-weight

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

Setting to Complete
CookingFood Cookware Comments

WARM or LO, then add cereal.
Finish timing according
to package directions.

MED, to cook 1 or 2 minutes

to completely blend ingredients.

WARM to maintain gentle but

steady perk.

WARM. Cook only 3 to 4

minutes for soft cooked;

15 minutes for hard cooked.

Continue cooking at MEDIUM HI
until whites are just set, about

3 to 5 more minutes.
WARM, then add eggs. When

bottoms of eggs have just set,
carefully turn over to cook other
side.

WARM. Carefidly add eggs.
Cook uncovered about 5
minutes at MEDIUM HI.

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

WARM. Stir occasionally and
check for sticking.

WARM. Simmer until fork
tender.

MEDIUM HI or MED. Brown
and cook to desired doneness,
turning over as needed.

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

Milk boils over rapidly. Watch as
boiling point approaches.

Percolate 8 to 10minutes 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 slotted
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 1/4 to 1/2 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 1 to 2-inches: 1to
2 hours. Beef Stew: 2 to 3 hours.
Pot Roast: 2% to 4 hours.

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

,!*

‘k-‘

10

Use non-stick or coated metal
cookware Flat ground Fyroceram@
saucepans or skillets coated on the

‘-bottom with aluminum generally cook

evenly. Use glass saucepans with heat­spreading trivets available for that
purpose.

2. Toconserve the most cooking
energy, pans should be flat on 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 an inch

Food

Fried Chicken

I% fried bacon

Sauteed: Less tender
thin steaks (chuck,
round,etc.); liver;
thick or whole fish

Simmered or stewed
meat; chicken; corned
beet smoked pork;
stewing beefi tongue;

etc.

--

Meltingchocolate,
butter,marshmallows

Pancakes or
French toast

F%sta

Noodles or spaghetti

pressure Cooking

Puddings, Sauces,
Candies, Frostings

Vegetables

Fresh Cwered

Frozen

Sauteed: Onions;
green peppers;
mustuwms; celery; etc.

~“ Rice and Grits

Cookware

Cwemd
Skillet

Uncwered
Skillet

Cwered
Skillet

Cwered
Dutch Oven,
Kettle or
Large
Saucepan

small

Uncwered
Saucepan.
Use small
surface unit

Skillet or
Griddle

Cwered
Large Kettle
or I%t

Pressl.m
Cooker or
Canner

Uncovered
Saucepan

Saucepan

Cwered
Saucepan

Uncwered
Skillet

Covered
Saucepan

beyond the edgeof the trim ring traps
heat which causes “crazing” (fine
hairline cracks) on porcelain. and
discoloration rangi~g from blue to
dark gray on chrome trim rings.

3. Deep Fat Frying. Do not overfill
kettle with fat that may spill over
when adding food. Frosty fti bubble
vigorously. Watch foods frying at high
temperatures and keep range and hood
clean from accumulated m-ease.

Directions and Setting
to

startcooki~

HI. Melt fat. Switch to
MEDIUM HI to brown
chicken.

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

HI. Melt fat. Switch to
MED to brown slowly.

HI. Cwer meat with water
and cover pan or kettle.
Cook until steaming.

LO. Allow 10to 15minutes to
melt through. Stir to smooth.

MEDIUM HI. Heat skillet 8 to

10 minutes. Grease lightly.

HI. In cwered kettle, bring
salted water to a till, uncover
and add pasta slowly so
boiling does not stop.

H]. Heat until first jiggle is
head.

HI. Bring just to boil. WARM. To finish cooking.

HI. Measure 1/2to 1 inch
water in saucepan. Add
salt and prepared vegetable.
In covered saucepan bring
to boil.

HI. Measure water and salt
as above. Add frozen block
of vegetable. In cwered
saucepan bring to boil.

HI. In skillet melt fat.

HI. Bring salted water to a
boil.

Setting to Complete
Cooking

WARM. Cwer skillet and
cook until tender.

Uncover last few minutes.

MEDIUM HI. Cook, turning

wer as needed.

WARM. Cwer and cook

until tender.

WARM. Cook until fork
tender. (Water should
slowly boil). For very large

loads, medium heat may

be needed.

Cook 2 to 3 minutes per side. Thick batter takes slightly longer

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

MEDIUM HI for foods cooking

10minutes or less. MED for

foods over 10 minutes.

MED. Cook 1 pound 10

to 30 or more minutes,
depending on tenderness
of vegetable.

WARM. Cook according to
time on package.

MED. Add vegetable.
Cook until desired
tenderness is reached.

LO. Cwer and cook
according to time.

em

Concave Bottom Rounded Bottom

Right

Wrong

- ~ OVER 1“

Right

L

7

NOT OVER 1“

~

—

Comments

For crisp dry chicken, cover only

after switching to WARM for 10

minutes. Uncover and cook, turning

occasionally 10 to 20 minutes.
A more attention-free method

is to start and cook at MED.

Meat may be breaded or
marinated in sauce &fore frying.

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

When melting marshmallows, add
milk or water.

time. Turn over pancakes when
bubbles rise to surface.

Use large enough kettle to
prevent boilwer. Pasta doubles
in size when cooked.

Cooker should jiggle 2 to 3 times
per minute.

Stir frequently to prevent
sticking.

Uncwered pan requires more
water and longer time.

Bmmk up or stir as needed while
cooking.

Turn wer or stir vegetable as
necessary for even browning.

Triple in volume after cooking.
Time at LO. Rice: 1 cup rice
and 2 cups water-25 minutes.
Grits: 1 cup grits and 4 cups
water+O minutes.

11

UsingYourOven

Before Usiqg your Oven

1. Look at the controls. Be sure

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

2. Check oven interior. Look at

the shelves. Takea practice run at
removingandreplacingthemproperly,
to give sure, sturdy support.

3. Read over information and tips

that follow.

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

Oven Shelves

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

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

Shelf Positions

The oven has four shelf SUppOrtS—
A (bottom), B, C and D (top).
Shelf positions for cooking are

suggested on Baking and Roasting

pages.

OvenLight

The light comes on automatically
when the oven door is opened. Use
the switch on the upper control
panel to turn the light on and off ~
when the door is closed.

@

To removethe shelves from the

oven, pull them toward you, tilt
front end upward and

To replace, place shelf on shelf

support with stop-locks (curved
extension of shelf) facing up and
toward rear ofoven. Tilt up front
and push shelf toward back of oven
until it goes past “stop” on oven
wall. Then lower front of shelf and
push it all the wayback.

pull them out.

12

Electronic Controls

Oven “On” Indicator

The word “ON” is displayed
when BAKE or BROIL button is

energized, goes out when oven
CANCEL button is pushed or when
ovenburner shuts off automatically.

The oven operation is controlled
electronically. The following
instructions tell you how to operate
the electronic controls.

ToSetthe Clock

1. Push CLOCK button.

ToSet the
Minute/Second Timer

1. Push TIMER button.

2. Turn SET knob to desired
amount of time (up to 9 hours and
59 minutes). The Minute/Second

Timer will begin to count down
within a few seconds.

3. Whentime is up, the End-of-Cycle
Tone (3 long beeps) will sound and
the display will again showthe time
of day.

ToBake

1. Push BAKE button.

2. Turn SET knob until desired
temperature is displayed.

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

3. When finished baking, push
oven CANCEL button.

Note: To recall what temperature

you have selected while the rising
temperature is being shown, push
and hold the BAKE button. The

selected temperature will be shown
while you hold the BAKE button.
The actual oven temperature will
be shown after a few seconds.

Youcan change the selected
temperature at any time by
pushing the BAKE button and
turning the SET knob.

?. Turn SET knob to correct time
of day. Clock is now set. The clock
must be set to the correct time of
day for accurate automatic oven
timing operations.

Note: The Minute/Second Timer is

a reminder only and will not operate
the oven.

Youcan use the Minute/Second

Timer whether or not the oven is

being used. The Minute/Second
Timer does not interfere with oven
operations.

ToCancel the Timer

Push and hold TIMER button for
three seconds. This will clear the

Minute/Second Timer function.

ToBroil

1. Push BROIL button.

2. Turn SET knob until your
choice of HI BROIL or LO BROIL

is visible in the display.
When finished broiling, push the

oven CANCEL button.

13

Electronic Controh (continued)

Automatic Oven Timer

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

For automatic oven cooking:

1. Push COOK TIME button.

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

3. Push BAKEbutton.

4. Turn SET knob to set desired
temperature.

When cook time is reached, the

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

During automatic cooking:

● Youcan push the STOP TIME

button to find out when the End-of-

Cycle Tonewill sound and the oven
will turn off.

● Youcan push the CLOCK button

to display time of day without
canceling the oven operation.

ToDelay Starting an
Automatic Oven Operation

If a delayed cooking operation
is desired:

1. Push COOK TIME button.

2. Set length of baking time with
SET knob.

3. Push S’IOPTIME button.

4. Turn SET knob to time of day
baking should be completed. Time

shouldbegreater then COOK TIME.

5. Push BAKEbutton.

6. Turn SET knob to desired
temperature.

When stop time is reached, the
End-of-Cycle Tone will sound and
the oven will turn off.

Caution: Never let food sit in the
oven for more than 4 hours before
cooking starts. Room temperature

is ideal for the growth of harmful
bacteria. Be sure oven light is off
because heat from the bulb will

speed bacteria growth.

Note: Youcan push the STOP

TIME button to find out when the
oven will turn off. Push and hold
the COOK TIME button to find out

when the oven will turn on.

Howto Change
a Program

When a function has been

entered, you can recall what has
been programmed by pushing
the corresponding function
button. The messages in the
displayshowyouwhich fhnction
is currently being displayed.
While the function is displayed,
you can change it with the SET
knob. Youcan change any

programmed function at any
time.

f%

Tones

End*f-Cycle Tone (3 long beeps—

one second on, one second off):
showsthat a timed oven operation
has reached S’IOPTIME or that
the Minute/Second Timer has

counted down.

Attention Tone (series of short

beeps, l/4-second on, l/4-second
off, until proper response is given):
will sound if oven has only been
partially programmed. For example,

if you have selected a cook time but
no temperature, you will hear the
Attention Tone until you select a
temperatureor push ovenCANCEL.

Notification Tone (single, one-

second beep): indicates oven has

stabilized at selected temperature.

Key Tone (single, l/10-second

beep): sounds when any button
is pushed.

Function Error Tone (series of

very rapid beeps, l/8-second on, ‘%

l/4-second off): display will show a“ ‘
failurecode. Cancel Function Error
Toneby pushing the oven CANCEL
button. If the Function Error Tone
startsagain (after about 15seconds),
call for service. Disconnect the range
electrical supply to stop the tone.

If the function error occurred

while you were programming the

Electronic Control, push the oven

CANCEL button and try again.

To Cancel the Tone... If you don’t

want an audible tone at the end of a
cycleor whenyou push abutton, you
can eliminate the End-of-Cycle and
KeyTonebypushing and holdingthe
oven CANCEL button until you
hear a short beep (in approximately
two seconds). Toactivate the tones

again, push and hold the oven
CANCEL button once more until
you hear a short beep. Canceling
or activating the tones should only
be done when there is no oven

operation programmed.

oven CANCEL button “.. ‘

will clear all fi.mctionsexcept the
Clock and Minute/Second Timer.

t

~

+

3Pushing the

14

Baking

Howto SetYourRange
forBaking

1. Position the shelf or shelves in

the oven. If cooking on two shelves
at the same time, place shelves
about 4 inches apart and stagger

food on them.

2. Close ovendoor.

3. Push the BAKEbutton and
turn the SET knob until desired
temperature is displayed. If
preheating is desired, do not put

food in the oven until a one-second
beep sounds to tell youthe oven has
stabilized at the selected baking
temperature.

4. Open door and place food in
ovenon center of shelf. Allow at

least 2 inches between edge of
bakeware and oven wall or adjacent

cookware.

5. Close oven door.

6. Check food for doneness at
minimum time on recipe. Cook

longer if necessary. Push oven

CANCEL button and remove food.

Shelf Positions

Most baking is done on the second
shelf position (B) from the bottom.

When baking three or four items,

use two shelves positioned on the
second and fourth sets of supports
(B& D) from bottom of oven.

Bake angel food cakes on first shelf
position (A) from bottom of oven.

Baking ‘Ilps

● Follow a tested recipe and

measure the ingredients carefully.
Ifyou are using a package mix,
followlabel directions.

4“

● Do not open the ovendoor during

abakingoperation—heat will be lost
and the baking time might needto
be extended. This could cause poor
baking results. Ifyoumust open the
door, open it partially-only 3 or 4

inches—and close it as quickly as
possible.

● Do notdisturb the heat circulation

inthe ovenwith the useofaluminum
foil. If foil is used, place asmall
sheet of it, about 10by 12inches at
the most, on a lower shelf several

inches below the food. Do not place

foil on the oven bottom.

Common Baking Problems
and Possible Solutions

PIES

Burning around edges

. Oventoo full; avoidovercrowding.

● Edges of crust toothin.

● Incorrect baking temperature.

Bottom crust soggy and unbaked

● Allow crust and/or filling tocool

sufficiently before filling pie shell.

● Filling maybe toothin orjuicy.

● Filling allowedto stand inpie shell

beforebaking. (Fill pie shells and
bake immediately.)

● Ingredients and proper measuring

affectthe quality of the crust. Use a
tested recipe and good technique.

Make sure there are no tiny holes or
tears in a bottom crust. “Patching”
a piecrust could cause soaking.

Pie filling runs over

● Topand bottom crust not well

sealed together.

● Edges ofpie crust notbuilt up

high enough.

● TOO much filling.

s Check size of pie plate.

Pastry is tough; crust not flaky

● Toomuch handling.

● Fat too soft or cut in too fine.

Rolldough lightly and handle as
little aspossible.

CAKES

Cake rises higher on one side

● Batter spread unevenly inpan.

. oven shelves not level.
c Using warped pans.

● Incorrect pan size.

Cakes cracking on top

● Oven temperature too high.

● Batter too thick, follow recipe

or exactpackage directions.

● Check for proper shelf position.

● Check pan sizecalled for in recipe.

● Improper mixing ofcake.

Cake falls
. Toomuch shortening, sugar or
liquid.

● Check leavening agent, baking

powderor baking soda to assure
freshness. Make ahabit to note
expiration dates of packaged
ingredients.

● Cake not baked long enough or at

incorrect temperature.

● If adding oil to a cake mix, make

certain the oil isthe type and
amount specified.

Crust is hard

● Check temperature.

● Check shelf position.

Cake has soggy layer or streaks at
bottom

● Undermining ingredients.

● Shortening too softfor proper

creaming.

● Toomuch liquid.

COOKIES & BISCUI13
Doughy center; heavy crust on
surface

● Checktemperature.

● check shelf position.

. Follow baking instructions
carefully as given in reliable recipe
or on convenience foodpackage.

. Flat cookie sheets will give more

evenbaking results. Don’tovercrowd

foods on abaking sheet.

. Convenience foods used beyond

their expiration date.

Browning more noticeable on

one side
. Oven door not closed properly,

check gasket seal.

● Check shelf position.

15

Baking Guide

1. Aluminum pans conduct heat

quickly. For most conventional
baking, light, shinyfinishesgenerally
give best results. They 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 be sure those
areas brown completely.

Food Container
Bread

Biscuits (%-in. thick) Shiny Cookie Sheet

Coffee cake Shiny Metal Pan with B, A

Corn bread or muffins Cast Iron or Glass
Gingerbread Shiny Metal Pan with

Muffins Shiny Metal Muffin Pans A, B
Popovers Deep Glass or Cast Iron Cups B 375° 45-60

Quick loaf bread

Yeast bread (2 loaves) Metal or Glass Loaf Pans A, B

Plain rolls Shiny Oblong or Muffin Pans A, B
Sweet rolls

Cakes

(without shortening)
Angel food

Jelly roll

Sponge

Cakes

Bundt cakes
Cupcakes Shiny Metal Muffin Pans

Fruit cakes

Layer

Layer, chocolate

Loaf

Cookies

Brownies
Drop
Refrigerator

Rolled or sliced

Fruits,
Other Desserts

Baked apples
Custard

Puddings, Rice
and Custard

Pies
Frozen

Meringue

One crust
Two crust
Pastry shell

Miscellaneous

Baked potatoes
Scalloped dishes
Souffles

satin-finish bottom

satin-finish bottom

Metal or Glass Loaf Pans B

Shiny Oblong or Muffin Pans B, A

Aluminum ‘Me Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan

Metal or Ceramic Pan

Metal or Glass Loaf or
llbe Pan
Shiny Metal I%n with
satin-finish bottom
Shiny Metal Pan with
satin-finish bottom

Metal or Glass Loaf Pans

Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet

Glass or Metal Pan

Glass Custard Cups or Casserole

(set in pan of hot water)

Glass Custard Cups or

Casserole

Foil Pan on Cookie Sheet

Spread to crust edges

Glass or Satin-finish Metal

Glass or Satin-finish Metal

Glass or Satin-finish Metal

Set on Oven Shelf

Glass or Metal Pan

Glass

2. Dark or non-shiny finishes,
glass and Pyroceram@cookware,
generally absorb heat, which may
result in dry, crisp crusts. Reduce
ovenheat 25°F. 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

Shelf

Position

B, C

B 400°-4500
B 350°

A

B 375°-4000 10-15

A 325°-3500 45-60

A, B 325°-3500 45-65

B

A, B

B

B 350°-3750 25-30

B

B, C
B, C
B, C
B, C

A, B, C

B

B

A

B, A

A, B

B

B

A, B, C
A, B, C

B

Oven

Temperature

400°-4750

350°-4000

400°-4250

350°-3750
375°-4250 45-60

375°-4250
350°-3750

325°-3750

350°-3750

275°-3000

350°-3750

350° 40-60

325°-3500 25-35
350°-4000
400°-4250

375°-4000

350°-400” 30-60
300°-3500 30-60 Reduce temp. to 300”F. for large

325°

400°-4250 45-70

325°-3500 15-25

400°-4250 40-60
400°-425” 40-60

450° 12-15

325°-4000 60-90 Increase time for large amount

325°-3750

300°-3500

which cook longer than 30 to 40 =
minutes. For fo~dwith short
cooking times, preheating gives
best appearance and crispness.

4. Open the ovendoor to check
food as little as possible to prevent
uneven heating and to saveenergy.

Time,

Minutes

15-20

20-30

20-40

45-55

20-30

45-60

10-25 For thin rolls, Shelf B maybe used.

20-30 For thin rolls, Shelf B maybe used.

30-55 Two-piece pan is convenient.

20-25

2-4 hrs.

20-35

10-20

6-12 25”F. to 50°F. for more browning.
7-12

50-90

30-60 or size.

30-75

Comments

Canned, refrigerated biscuits take
2 to 4 minutes less time.

Preheat cast iron pan for crisp crust.

Decrease about 5 minutes for muffin
mix, or bake at 450”F. for 25 minutes,
then at 350”F. for 10to 15minutes.

Dark metal or glass give deepest
browning.

Line pan with waxed paper.

Paper liners produce more moist
crusts.
Use 300”F. and Shelf B for small or
individual cakes.

Bar cookies from mix use same time.

Use Shelf C and increase temp.

custard. Cook bread or rice pudding
with custard base 80 to 90 minutes.

Large pies use 400”F. and increase
time.
To quickly brown meringue, use
400”F. for 8 to 10minutes.
Custard fillings require lower
temperature, longer time.

\

16

Roasting

Roasting is cooking by dry heat.
Tender meat or poultry can be
roasted uncovered in your oven.
Roasting temperatures, which
should be low and steady, keep
spattering to a minimum. When
roasting, it is not necessary to sear,
baste, cover, or add water to your
meat. Roasting is easy,just follow
these steps:

Step 1. Position oven shelf at

second from bottom position (B)
for small size roast (3 to 5 lbs.) and

at bottom position (A) for larger

roasts.

-..

Step 2: Check weight of roast.
Place meat fat-side-up or poultry
breast-side-up on roasting rack in a
shallow pan. ‘Themelting fat will
baste the meat. Select a pan as
close to the size of meat as possible,
(Broiler pan with rack is a good
pan for this.)

Step 3: Push BAKE button and

turn SET knob until desired
temperature is displayed. Check the
RoastingGuide for temperatures and
approximate cooking times.

—

Step 4: Most meats continue to
cook slightly while standing after
being removed from the oven. For
rare or medium internal doneness,

you may wish to remove meat from

the ovenjust before it is done if it is
to stand 10to 20 minutes while you
make gravy or attend to other fbods.
If no standing is planned, cook
meat to suggested temperature.

frozen Roasts

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

Thaw most frozen poultry before
roasting to ensure even doneness.

Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions given
on packer’s label.

Roasting Guide

Type

Nleat

‘lender cuts; rib, high quality
s]rloin tip, rump or top round*

Lamb leg or bone-in shoulder*

Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, pre-cooked

Ham, raw

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

I+Xlltry
Chicken or Duck

Chicken pieces

Turkey

Oven Approximate Roasting Time

Temperature Doneness

325°

325°

325°
325°
325°

325°

325° Well Done:

375°

325°

Rare:
Medium:
Well Done:

Rare:
Medium:
Well Done:

Well Done:
Well Done:

ToWarm:

Well Done:

Well Done”

Well Done:

in Minutes per R)und

3 to 5-lbs.
24-33

35-39
40-45

21-25
25-30
30-35

3545
35-45

17-20minutes per lb. (any weight)

Under 10 Ibs. 10 to lf)-lbs.
27-35 24-27

3 to 5-lbs. Over 5 ha.

35-40
30-35

10 to 15-lbs.

18-25

Internal

Temperature ‘F

6 to 8-lbs.

18-22

22-29
30-35

20-23
24-28
28-33

30-40
30-40

30-35 185°-1900

Over K lbs. In thigh:

15-20 185°-1900

130°-140°

150°-1600
170°-185°

130°-1400
150°-1600
170°-185°

170°-180°
170°-180°
115°-1250

170°

185°-1900

17

Broiling

Broiling iscooking food by intense
radiant heat from the upper unit in
the oven. Most fishandtender cuts
ofmeat canbebroiled. Follow these
steps to keep spattering and

smoking to a minimum.

Step 1: If meat has fat or gristle near

edge, cut vertical slashesthrough
both about 2“apart. If desired, fat

maybetrimmed, leaving layer
about 1/8”thick.

Step 2: Place meat on broiler rack
inbroiler panwhich comes with
range. Alwaysuse rack so fatdrips

into broiler pan; otherwise juices
maybecomehotenoughtocatchfire.

Step3: I%sitionshelfonrecommended
shelfposition as suggestedinBroiling
Guideonoppositepage. Mostbroiling
isdone on D position.

Step6: Thm food only once during

cooking. Time foods for first side
per Broiling Guide.

Turn food, then use times given for
second sideas a guide to preferred
doneness. (Where two thicknesses
and times are given together, use
firsttimes given for thinnest fbod.)

Step%When finished broiling,
push the ovenCANCEL button.
Serve foodimmediately, and leave
pan outside ovento cool during
meal for easiest cleaning.

Use of Aluminum Foil

Questions &Answers ‘1’

Q. Why should I leave the door
closed when broiling chicken?

A. Chicken is the only fd

recommended for closed-door
broiling. This is because chicken is
relatively thicker than other foods
you broil. Closing the door holds
more heat in the oven which allows
chicken to cook evenly throughout.

Q. When broiling, is it necessary

to always use a rack in the pan?

A. Yes.Using the rack suspends

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

spatter and smoking.

Q. Should I salt the meat before

broiling?

A. No. Salt draws out thejuices

and allows them to evaporate.
Alwayssalt after cooking. llwn _
meat with tongs; piercing meat ‘.­with a fork also allowsjuices to
escape. When broiling poultry
or fish, brush each side often
with butter.

Step4: Leavedoor ajar afkwinches
(exceptwhen broiling chicken).
The door staysopen by itself, yetthe

p~~r ternperatu~ ismaintainedin

the oven.

Step 5: Press theBROILbutton and

turn the SET knob until your choice

ofHIBROIL or LO BROIL is
displayed. Note: Chicken and ham
are broiled atLOBROIL in order to
cook foodwithout over-browning
it.

1. Ifdesired, broiler pan maybe

lined with foil and broiler rack may
be coveredwith foil forbroiling.
ALWAYSBE CERTAIN TO MOLD
FOIL THOROUGHLY K)
BROILER RACK, AND SLIT
FOIL ‘IOCONFORM WITH
SLITSIN RACK. Broiler rack is
designed to minimize smoking and
spattering, andto keep drippings
cool during broiling. Stopping fat
and meatjuices from draining to
the broiler pan prevents rack from

serving itspurpose, andjuices may

become hotenough to catch fire.

2. DO NUI’place a sheet of
aluminum foilon shelf. Todo so
mayresult in improperly cooked
foods, damageto ovenfinish and
increase inheat on outside surfaces
ofthe oven.

Q. Why are my meats not turning

out as brown as they should?
A. In some areas, the power

(voltage)to the range maybe low.

In these cases, preheat the broil

unit for 10minutes before placing

broiler pan with food in oven.

Check to see if you are using the
recommended shelf position. Broil
for longest period of time indicated
in the Broiling Guide. Turn food
only once during broiling.

Q. Do I need to grease my broiler
racktoprwent meatfromsticking?

A. No. The broiler rack is designed

to reflect broiler heat, thus keeping
the surface cool enough to prevent

meatstickingtothe surface.However,
sprayingthe broiler rack lightly with
a vegetable cooking spray before ~.

b!+cooking will make cleanup easier. ~

18

Broiling Guide

‘“ Broiling

l. Always usebroiler panand rack
thatcomes with youroven. Itis
designed tominimize smokingand
spattering bytrapping juices inthe
shielded lower partofthepan.

2. Oven door should be ajar for all
foods except chicken; there is a
special position on door which
holds door open correctly.

3. For steaks and chops, slash fat

evenlyaround outside edges of meat.

Ground Beef

Well Done % to %-in. thick

Beef Steaks
Rare l-inch thick

A.

Medium (1to 1%-lbs.)
Well Done

Rare 1%-in. thick
Medium
Well Done

Chicken(450”) 1whole

l-lb. (4 patties)

I

(2 to 2’A-lbs.)

(2 to 2W4bs.),
split lengthwise

Toslash, cut crosswise through
outer fatsurfacejust to the edge of
the meat. Use tongs to turn meat
over to prevent piercing meat and
losing juices.

4. If desired, marinate meats or

chicken before broiling. Or brush
with barbecue sauce last 5 to 10
minutes only.

5. When arranging food on pan,
do not let fatty edges hang over
sides, which could soil ovenwith
fatdripping.

Shelf

Ibsition

D

D HI

D
D
D

D
D
D

B

HIor

LO Broil

HI

HI

LO

First Side

Time, Minutes

5

8-9

9

12-13

13

10

15

25

28-30 18-20

6. Broiler doesnotneed tobe

preheated. However, for very thin

foods, ortoincrease browning,

preheatifdesired.

7. Frozen Steaks can be

conventionally broiled by
positioning the oven shelf at next

lowest shelf position and increasing

cooking time given in this guide

1Y2times per side.

Second Side

Time, Minutes Comments

21/+

6-7 Up to 8 patties take about same time.

7
6-7
8-9

6-7

9-12

16-18

Arrange in single layer,

Space evenly.

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

Slash fat.

Reduce times about 5 to 10minutes per
side for cut-up chicken. Brush each side
with melted butter. Broil with skin
down first and broil with door closed.

Lobster ‘Ihils
(6 to 8-02. each)

Ham Slices(450Y

(precooked)

Pbrk Chops
WI Done

hmb Chops

Mdium
WI Done about 10 to 12oz.

.

Medium 2 (1H inch)
Well Done ab&t 1lb.”

Wieners and similar
precooked sausages,
bratwurst

2-4

%-in. thick

l-in. thick

2 (Yzinch)
2 (l-in. thick)
about 1 lb.

2(1 inch)

l-lb. pkg. (10)

D

D

c 13-16 Do not

D HI

HI

HI

2-3

3-4

5

8

1/$-1

turn over.

5F~h l-lb. fillets !4 to

8c LO

I

D

c

D
D

D

c

HI 10-12

HI

12-13 8-9

8

10 10

10 4-6

17 12-14

HID

6 1-2 If desired, split sausages in half

19

4-5

4-7

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

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

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

Increase times 5 to IOminutes per side
for I%-inch thick or home cured.

Slash fat.

Slash fat.

lengthwise; cut into 5 to 6-inch pieces.

Care and Cleaning

Special Care of
Continuous-Cleaning
Oven Interior

Model JDC27G
The Continuous-Cleaning oven

cleans itself while cooking. The

inside of the oven—top, sides and

back—is finished with a special

coating which cannot be cleaned
in the usual manner with soap,
detergents, steel wool pads,
commercial oven cleaners, coarse
abrasive pads or coarse brushes.
Use of such cleaners and/or the use
of oven sprayswill cause permanent
damage.

The special coating is a porous

ceramic material which is dark in

color and feels slightly rough to the
touch. If magnified, the surface

would appear as peaks, valleys, and
sub-surface “tunnels:’ This rough
finish tends 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 spreading action

increases the exposure of oven
soil to heated air, and makes it
somewhat less noticeable.

WI may not disappear completely
and at some time after extended
usage, stains may appear which

cannot be removed.

The special coating works best on
small amounts of spatter.

not work well with larger spills,
especially sugars, egg or dairy

mixtures.

The special coating is not used
on oven shelves. Shelves should be

cleaned outside the oven to avoid
damage to the special coating

inside the oven.

Itdoes

ToClean the Continuous­Cleaning Oven:

1. Let range parts cool before

handling. Werecommend rubber
gloves be worn when cleaning.

2. Remove shelves and cookware.

3. Soil visibility maybe reduced by
operating the oven at 400”F.Close
the door and push the BAKEbutton.
Then turn the SET knob until 400”F.
is displayed. Time for at least 4
hours. Repeated cycles may be
necessary before improvement in
appearance is apparent.

REMEMBER:DURINGTHE

OPEWTIONOFTHEOVEN,THE
DOOR,WINDOWANDCYI’HER

RANGE SURFACES WILL GET H~
ENOUGH “IX)CAUSE BURNS. DO N(YI’

~UCH. LETTHERANGECOOL
BEFOREREPLACINGOVENSHELVES.

4. If a spilloveror heavysoiling
occurson the porous surface, as

soon as the ovenhas cooled, remove
as muchof the soil as possible using
a small amount of waterand a stiff
bristle nylon brush. Use water

sparinglyand change it frequently,
keepingit 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, sincetheywill
leave unsightly lint on the oven

finish. If waterleavesa white ring
on the finish as it dries, apply water
againand blot it with a clean
sponge, startingat the edgeofthe
ring and workingtowardthe center.

I

Do not use soap, detergent, steel
wool pads, commercial oven
cleaner, silicone oven sprays,
coarse pads or coame brushes
on the porous surface. These

productswill spot, clog, and mar
the porous surf!aceand reduce its
abilityto work.

Do not scrape the porous

surface with a knife or spatula—
they couldpermanentlydarnageit.

Porcelain OvenInterior -”

Model JDS27G

With proper care, the porcelain

enamel finish on the inside of the
oven—top,bottom, sides, back and
inside of the door—will stay new­looking for years.

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

Soap and water will normally
do thejob. Heavy spattering or
spillovers may require cleaning
with a mild abrasive cleanser.

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

juices or pie filling) to remain on

the surface. They may cause a dull

spot even after cleaning.
Household ammonia may make the

cleaningjob easier. Place 1/2cup in
a shallow glass or pottery container
in a cold ovenovernight. The
ammonia fumes will help loosen I
the burned-on grease and food. W

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

+.

2

-r

20

&

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 upon 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 ovendoor, handles or any
exterior surface of the oven, wood
or painted surfaces. The cleaner
can damage these surfaces.

RemovableOvenDoor

. .

ToREMOVE door, open to BROIL

position, or where you feel hinge

catch slightly. Grasp door at sides;

lift door up and awayfrom hinges.

ToREPLACE, grasp door at sides.

Line up door with hinges and push

door firmly into place.

Outer Enamel Finish

The porcelain enamel finish is

sturdy but breakable if misused.

This finish is acid-resistant.

However, any acid foods spilled

(such as fruit juices, tomato or

vinegar) should not be permitted

to remain on the finish.

.$.

k.

Lift-Up Cooktop

Clean the area under the cooktop
often. Built-up soil, especially
grease, may catch fire.

Tomake cleaning easier, the entire
cooktop may be lifted up and
supported by dual support rods that
catch and hold the top when it’sall
the wayup.

Be sure all surface units are
turned off before raising the
cooktop. Grasp the front sides

of the cooktop and lift.
Afier cleaning under the cooktop

with hot, mild soapy water and a
clean cloth, put the cooktop back in
place. Lift up a little to release the
dual support rods and push them in
while guiding the top back down.
Be careful not to pinch your fingers.

Brushed ChromeFinish

Clean the brushed chrome top
with warm, soapy water or an all­purpose household cleaner and
immediately dry it with a clean,
soft cloth. Takecare to dry the
surface following the “grain:’ To
help provent finger marks after
cleaning, spread athin film of baby
oil on the surface. Wipe away
excess oil with a clean, soft cloth.
A good appliance waxwill help
protect this finish.

Lamp Replacement

CAUTION: Before replacing
your oven lamp bulb, disconnect
the electric power for your range
at the main fuse or circuit
breaker panel. Be sure to let

the lamp bulb cool completely
before removing or replacing it.

Replace bulb with 40-watt home
appliance bulb, Connect electric
power to range.

Surface Units

Clean the area under the drip pans
often. Built-up soil, especially
grease, may catch fire. Tomake
cleaning easier, plug-in units are
removable.

Caution: Be sure all controls are
turned to OFF and surface units
are cool before attempting to
remove them.

After removing plug-in units,
removethe drip pans under the
units and clean them according to
directions in the Cleaning Guide on
page 23. Wipe around the edges of
the surface unit openings. Clean
the area below the units. Rinse all
washed areas with a damp cloth
or sponge.

ControlKnobs

The control knobs may be removed
for cleaning.

Toremove knob, pull it straight
off the stem. If knob is difficult to
remove, place a thin cloth (like a
handkerchief) or a piece of string
under and around the knob edge
and pull up.

Washknobs in soap and water but
do not soak.

Toreplace knob, locate the groove
in each side of the knob stem. One
of the grooves contains a spring clip
and the other groove is clear. Locate
the molded rib inside the knob. Fit
the molded rib of the knob into the
clear groove on the knob stem.

21

Care and Cleaning(continu~)

Plug-InUnits

Plug-in units can be removed.

Lift a plug-in unit about 1”above
the drip pan—just enough to grasp

it—andyou can pull it out.

Do not lift a plug-in unit more
than 1!’ If you do, it may not lie
flat on the drip pan when you

plug it back in.
Repeated lifting of the plug-in

unit more than 1” above the drip
pan can permanently damage the
receptacle.

Receptacle

CAUTION

● Do not attempt to clean plug-in

surface units in an automatic
dishwasher.

. DOnot 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.

OvenThermostat

. .

Adjustment

The temperature in your new range
has been set correctly at the factory,

so be sure to followthe recipe
temperatures and times the first few I
times youbake in your new oven.

If you think the oven should be

hotter or cooler, you can adjust it

yourself. Todecide how much to

change the temperature, set the oven

temperature 25”F. higher or lower

than the temperature in your recipe,

then bake. The results of this test

should give you an idea of how
much the temperature should be

changed.

To adjust temperature:

1. Push the BAKE button.

2. Select a temperature between
~~F. and 550”F. with the SET

.

3. Quickly (within two seconds,

beforethe BAKEfunction energizes) % ,

push and hold the BAKE button for ~-’
about 5 seconds.

The display will show number
of degrees difference between the
original factory temperature setting
and the current temperature setting.
If the oven temperature has never
been adjusted, the display will read

00.

Drip Pan

To replace a plug-in unit:

● First place the drip pan into the

surface unit cavity found on top of
the cooktop so the unit receptacle
can be seen through the opening in
the pan.

. Insert the terminals of the plug-in
unit through the opening in the drip
pan and into the receptacle.

. Guide the surface unit into place

so it fits evenly into the drip pan.

22

4. Turn the SET knob to adjust the
temperature in 5“F.steps. Youcan
raise it 35”F. or lower it 35”F. A
minus sign (–) before the number
means that the oven will be cooler
bythedisplayedamount ofdegrees. If
the control beeps and flashes, push
the CANCEL button and start over.

5. When you have made the desired

adjustment, push the CLOCK
button to go back to the time of day

display or to use your oven as you
would normally.

Note: The adjustment described
above will not change the self-clean _
temperature.

+

&

Cleaning Guide

N~E: L& range/oven parts cool before touching or handling.

f%

PART MATERIAIA‘N)USE

GENERALDIRECTIONS

Bake Unit and Do not clean the bake unit or broil unit. Any soil will bum off when the unit is heated.
Broil Unit N~E: The bake unit is hinged and can be Iified gently to clean the oven floor, If

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

Broiler I% and Rack

Control Knobs

● Soap and Water

● Soap-Filled Scouring Pad

● Commercial Oven Cleaner

● Mild Soap and Water Pull off knobs. Wash gently but do not soak. Dry and return controls to range.

Drain fat, cool pan and rack slightly. (Do not let soiled pan and rack stand in oven to cool.)
Sprinkle on detergent. Fill the pan with warm water and spread cloth or paper towel over
the rack. Let pan and rack stand

fora few minutes. Wash;scour if necessary. Rinse and dry.

OPTION: The broiler pan and rack may also be cleaned in a dishwasher.

See instructions on page 21.

Outside Glass Finish

● Soap and Water

Wash all glass with cloth dampened in soapy water. Rinse and polish with a dry cloth. If
knobs are removed, do not allmv water to run down inside the surt%ceof glass while cleaning.

Metal, including

Chrome Trim Strips

● Soapand Water

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

and Brushed Chrome
Cooktop

Ikwcelain Enamel
Surfac&

● Paper Towel

● Dry Cloth

● Soap and Water

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. IWish with dry cloth.

I%inted Surfaces

● Soap and Water

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

USEFOLIX)WINGDIRECTIONSFORSTANDARDPORCELAINENAMELOVENONLY.See page 20 for Continuous-Cleaning oven.

Inside Oven Do@’

Oven Lined

(CAUTION: When in
use, light bulbs can

Q Seebelow

● Soap and Water

● Soap-Filled Scouring Pad

● Commercial Oven Cleaner

become warm enough to
break if touched with
moist cloth or towel.
When cleaning, avoid
touching warm lamps
with cleaning cloths,

Shelves

c Soapand Water

● Soap-Filled Scouring Pad

● Commercial Oven Cleaner

Surface Unit Coils

Chrome-Piated
Drip RUM

● Soap and Water

QSoap-Filled Scouring Pad

● Plastic Scouring Pad

● Dishwasher

*Sr)illa~e of marinades. fruit iuices. and basting materials containing acids mav cause discoloration. so should be wiped up immediately (blotted up if in

C’onti;uous-Cleaning’oven)~ Take’care not to ~ouch hot portion of &en. Whe~ surface is cool, clean and rinse. CAUTION: Light bulbs can get v&m enough to
break if touched with moist cloth. When cleaning, avoid warm lamp.

Remove oven door-see page 21. DO NOT place door under running water, or
immerse. Use same directions for cleaning as for Oven Liner, below.

Cool before cleaning.
FOR LIGHT SOIL: Frequent wiping with mild soap and water (especially after cooking
meat) will prolong the time between major cleaning. Rinse thoroughly. N~E: Soap left
on liner causes additional stains when oven is reheated.
FOR HEAVY SOIL: Choose a non-abrasive cleaner and follow label instructions; using
thin layer of cleaner. Use of rubber gloves is recommended. Wipe or rub lightly on
stubborn spots. Rinse well. Wipe off any oven cleaner that gets on thermostat bulb. When
rinsing oven after cleaning also wipe thermostat bulb.

Your shelves can be cleaned by using any and all mentioned materials. Rinse thoroughly to
remove all materials after cleaning. N(XE: Some commercial oven cleaners cause
darkening and discoloration. When using for first time, test cleaner on small part of shelf
and check for discoloration before completely cleaning.

Spatters and spills bum away when the coils are heated. At the end of a meal, remove all
utensils from the surface unit and heat the soiled units at HI. Let the soil bum off about a
minute and 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 handle the unit before completely cooled.
DO N(X immerse plug-in units in any kind of liquid.

Cool pan slightly. Sprinkle on detergent and wash or scour pan with warm water. Rinse
and dry. In addition, pan may also be cleaned in the dishwasher.

23

Questions?
Use This Problem Solver

PROBLEM

OVEN WILL N(YI’WORK

OVEN LIGHT

DOES N(YI’WORK

FOOD DOES N(YI’

BROIL PROPERLY

FOOD DOES N~ ROAST
OR BAKE PROPERLY

POSSIBLE CAUSE AND REMEDY

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

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

● Oven controls not properly set.

● Light bulb is loose.

● Bulb is defective. Replace.

● Switch operating oven light is broken. Call for service.

● Electronic Controls set incorrectly. Reviewpages 13and 14.

s Door not left ajar as recommended.

● Improper shelf position being used. Check Broiling Guide.

● Necessary preheating was not done.

● Food is being cooked on hot pan.

● Utensils are not suited forbroiling.

. Aluminum foil used on the broil pan rack has not been fitted properly and slit

as recommended.

● Electronic Controls set incorrectly. Reviewpages 13and 14.

● Shelf position is incorrect. Check Roasting or Baking Guides.

● Oven shelf is not level.

● Incorrect cookware or cookware of improper size is being used.

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

1

.

SURFACE UNITS NOI’
FUNCTIONING PROPERLY

. Surface units are not plugged in solidly.

● Surfi3ceunit controls are not properl y set.

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

GE Answer Center@

800.626.2000
consumer information service

24

Notes

26

If YouNeed Service

Toobtain service, see your warranty
on the back page of this book.

We’reproud 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, Kentucky 40225

FINALLY, if your problem is still

not resolved, write:

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

D

YOUR GENERAL ELECTRIC RANGE

WARRANTY

Saveproof of original purchase date such as your sales slip or cancelled check to establish warranty period.

-“

WHAT IS COVERED

WHAT IS N~ COVERED

FULL ONE-YEAR WARRANTY

For one year from date of original
purchase, we will provide, free of
charge, parts and service labor
in your home to repair or replace
any parf of the range that fails
because of a manufacturing defect.

QService trips to your home to

teach you how to use the product.

Read your Use and Care material.

If you then have any questions

about operating the product,

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

GE Answer Center”

800.626.2000
consumer information service

s Improper installation.

This warranty is extended to
the original purchaser and any

succeeding owner for products
purchased for ordinary home use
in the 48 mainland states, Hawaii
and Washington, D.C. 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 Service Centers or

by our authorized Customer Care@

servicers during normal working

hours.

Look in the White or Yellow Pages

of your telephone directory for

GENERAL ELECTRIC COMPANY,

GENERAL ELECTRIC FACTORY

SERVICE, GENERAL ELECTRIC-

HOTPOINT FACTORY SERVICE or
GENERAL ELECTRIC CUSTOMER
CARE” 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.

WARRANlOR IS NOT RESPONSIBLE

FOR CONSEQUENTIAL DAMAGES.

Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion

may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

To know what your legal rights are in your state, consult your local or state consumer affairs office or

Manager—Consumer Affairs,

Part No. 184D1352P183

E&&H 12W

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

adequate electrical, gas, exhausting

and other connecting facilities.

your state’s Attorney General.

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

GE Appliances, Louisville, KY 40225

JDC27G
JDS27G