GE JDC27GP, JDS26GP, JDS27GP Use and Care Manual

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Page 1

Contents

Range

Aluminum Foil Appliance Registration

Canning Tips Care and Cleaning

Clock Consumer Services

Energ@kwing Tips

Features Model and Serial Numbers

Oven

Baking/Baking Guide Broiling/Broiling Guide

Continuous Cleaning

(kmtrol Settings

Door Removal

Li~ht: Bulb Replacement

Model

JDC27GP JDS26GP JDS27GP

22-25

6,7

15-17 20,21

13, 14

;;

23 23

Preheating

Roasting/Roasting Guide 18, 19 Shelves

Thermostat Adjustment

Problem Solver Safety Instructions 3,4

Surface Cooking 8-11

Control Settings Cooking Guide lo, 11

Cookware

Warranty Back

GE Answer Center

Tim

5, 17

12, 25

10.11

Cmer

800.626.2000

GE Appliances

Page 2

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’ll find them on a label underneath the

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.

cooktop.

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 book. It lists causes of minor operating problems that you can correct yourself.

If you need service...

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

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

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

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

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

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

Major Appliance Consumer

Action Panel 20 North Wacker Drive Chicago, IL 60606

Page 3

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

When using electrical appliances, basic safety precautions should be followed, including the following:

● Use this appliance only for its

intended use as described in this

manual.

● Be sure your appliance is

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

● Don’t attempt to repair

or replace any part of your range unless it is specifically recommended in this book. All other servicing should be referred to a qualified technician.

● Before performing any

service, DISCONNECT THE RANGE POWER SUPPLY AT THE HOUSEHOLD DISTRIBUTION PANEL

REMOVING THE FUSE

OR SWITCHING OFF THE

CIRCUIT BREAKER.

● Do not leave children alone—

children 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.

● Don’t allow anyone to climb,

stand or hang on the door, drawer or cooktop. They could damage the range.

● CAUTION: ITEMS OF

INTEREST TO CHILDREN SHOULD NOT BE STORED IN CABINETS ABOVE A RANGE OR ON THE BACKSPLASH OF A RANGE—CHILDREN CLIMBING ON THE RANGE TO REACH ITEMS COULD BE SERIOUSLY INJURED.

● Never wear loose-fitting or

hanging garments while using the appliance. Flammable material could be ignited if brought in contact with hot heating elements and may cause severe

● Use only dry pot holders—

burns.

moist or damp pot holders on hot surfaces may result in burns

not

let

from steam.

pot holders touch hot heating elements. Do not use a towel or other bulky cloth.

● For your safety, never use

your appliance for warming or heating the room.

● 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 cooktop.

● Do not store or use

combustible materials, gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance.

● Keep 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. 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. 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.

●

not touch heating elements or interior surface of 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, the edges of the door window 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.

(continued next

page)

Page 4

IMPORTANT SAFETY INSTRUCTIONS

(continued)

Oven

● Stand away from range when

opening oven door. steam which escapes can cause

burns to hands, face

● Don’t heat unopened food

containers 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 burns from touching hot surfaces of the door or oven walls.

● Do not use aluminum foil to

line oven bottom or drip pans except as suggested in manual. Improper installation of these liners may result in electric shock or fire.

● When using cooking or

roasting bags in oven, follow the manufacturer’s directions.

● Do not use your oven to dry

newspapers. If overheated, they can catch fire.

● Be sure the vent duct is not

covered and is in place. Its absence during cooking could damage range parts and wiring.

Hot air or

andlor eyes.

Surface Cooking Units

● Use proper pan size—This

appliance is equipped with one or more

surface units of different size. Select cookware having bottoms large enough to cover the surface unit heating element. The use

of undersized cookware will

expose a portion of the heating element to direct contact and may

result in ignition of clothing.

Proper relationship of cookware to burner will also improve efficiency.

● Never leave surface units

unattended at HI heat settings.

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.

● Don’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,

glass/ceramic, earthenware or

other glazed containers are suitable for cooktop service;

others may break because of the

sudden change in temperature. See section on Surface Cooking for suggestions.

● To minimize the possibility of

burns, ignition of flammable

materials, and spiHage, the handle

of a container should be turned toward the center of the range

without extending over nearby surface units.

● Always turn surface unit to

OFF before removing cookware.

flat

● Keep an eye on foods being

fried at HI or MEDIUM HI heat settings.

● To avoid the possibility of a

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

Don’t immerse or soak removable surface units. Don’t put them in a dishwasher.

● When flaming foods are under

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

● 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 sides of 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

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.

SAVE THESE

INSTRUCTIONS

Page 5

Energy-Saving Tips

Surface Cooking

Use cookware of medium-weight aluminum, with tight-fitting covers, and flat bottoms which completely cover the heated portion of the surface unit.

● Cook fresh vegetables with a

minimum amount of water in a

covered pan.

● Watch foods when bringing them

quickly to cooking temperatures at high heat. When food reaches cooking temperature, reduce heat

immediately to lowest setting that will keep it cooking.

● Use residual heat with surface

cooking whenever possible. For example, when cooking eggs in their shell, bring water and eggs to boil, then turn control knob to OFF position and cover cookware with

lid to complete the cooking.

● Always turn surface unit off

before removing cookware.

Oven Cooking

● Preheat oven only when

necessary. Most foods will cook satisfactorily without preheating, If you find preheating is necessary, watch the indicator light, and put food in oven promptly after the light goes out.

● Always turn oven OFF before

removing food.

● During baking, avoid frequent

door openings. Keep door open as short a time as possible if it is opened.

● Cook complete oven meals

instead of just 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 same

temperature and in approximately

the same amount of time.

● Use residual heat in the oven

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

Page 6

Features of Your Range

—

Model JDS26Gp

JDC27GP

JDS27GP

Page 7

Feature Index

Explained

on page

1 Bake Unit (may be lifted gently for wiping oven floor) 2 Broil Unit 3 Oven Interior Light

4 Lift-Up Cooktop

(support rods hold it up to simplify cleaning underneath)

5 Model and Serial Numbers

(under cooktop)

6 Plug-In Surface Units

7 Chrome Plated Drip Pans

8 Surface Units “ON” Indicator Light 9 Controls for Surface Units

10 Oven Vent Duct (located under right rear surface unit)

11 Oven Controls

Automatic Oven Timer (turns your oven on and off for you automatically) Oven Control and Thermostat Clock Timer (lets you time any kitchen function, even when the oven is in use)

12 Oven Light Switch

(lets

you turn interior oven light on and off)

12,23

24,25 24,25

8 8 4

13, 14

15 24

14 14

Oven Shelves (easily removed or repositioned on shelf supports) 14 Oven Shelf Supports 15 Removable Oven Door (easily removed for oven cleaning)

16 Broiler Pan and Rack

12,25

20,25

Page 8

Surface Cooking

See Surface Cooking Guide.

Surface Cooking with Infinite Heat Controls

At both OFF there is “clicks”

marks the lowest setting is LO. In kitchen, you may hear slight

“clicking” sounds during cooking, indicating heat settings selected are

being maintained.

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

and

HI positions,

slight

niche

so control

those positions; “click”

the

highest setting;

lower settings.

quiet

How to Set the Controls

Step 1: Grasp control knob and

push in.

Step 2: Turn either clockwise or counterclockwise to desired heat setting.

Control must be pushed into set only from OFF position. When control is in any position other than OFF, it may be rotated without pushing in.

Be sure you turn control to OFF when you finish cooking. An indicator light will glow when

ANY heat on any surface unit is on.

Cooking Guide for Using Heat Settings

HI—Quick start for cooking; bring water to boil.

MEDIUM HI (setting halfway between pan broil; maintain large amount of food.

MED—Saute and brown; maintain

slow boil on large amount of food. MEDIUM LO (setting halfway

between MED and LO)—Steam rice, cereal; maintain serving temperature of most foods.

1~0—Cook

cook with little water in covered pan.

NOTE:

1. At

leave food unattended. cause smoking; greasy may catch fire.

2. At MEDIUM LO, LO, melt chocolate, butter on small unit.

and MED)—Fast fry,

f’ast

after starting at

Hl,

MEDIUM HI, never

boil on

HI;

Boilovers spillovers

Page 9

Questions & Answers

‘). May I can foods and

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

designed for canning purposes. Check the manufacturer’s instructions and recipes for preserving foods. Be sure canner is flat-bottomed and fits over the center

of the surface unit. Since

canning generates steam, be careful to avoid burns 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.

large

amounts of

Q. Can equipment, like an oriental wok, on any surface unit?

A. Cookware without

is not recommended. The life of the surface units can be shortened and the cooktop can be damaged from the high heat needed for this type of cooking.

Q. Why am I not getting the heat

need from my surface units even though I have the knobs on the right setting?

A. After turning surface

and making sure they are cool, check to make sure that in units are securely fastened into the surface connection.

use special cooking

flat

surfaces

units off

yoLu”

plug-

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 cooktop indentation

and the drip pan is flat on the range

surface.

Q. Why is the porcelain finish on my cookware coming off?

ybu

set your surface unit higher than required for the cookware material, and let the cookware sit too long, the cookware’s finish may smoke, crack, pop or burn, depending on the pot or pan. Also, cooking small amounts of dry food may damage the cookware’s finish.

Home Canning Tips

Canning should be done on surface units only.

In surface cooking, the use of pots extending more than one inch beyond the

unit’s drip pan is not recommended.

However, when canning with a

water-bath or pressure canner,

large-diameter pots may be used. This is because boiling water temperatures (even under pressure)

arc

not harmful to cooktop surfaces

surrounding the surface units.

HOWEVER, DO NOT USE

LARGE-DIAMETER CANNERS OR OTHER LARGE-DIAMETER

POTS FOR FRYING OR

BOILING FOODS OTHER THAN WATER.

sauce mixtures—and all types of frying—cook at temperatures much higher than boiling water. Such temperatures could eventually harm cooktop surfaces

ll”rounding

edge

of the surface

Most syrup or

surface units.

Observe Following Points in Canning

1. Be sure the canner fits over the

center of 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. Flat-bottomed canners must be used. Do not use canners with

flanged or rippled bottoms (often

found in enamelware) because they don’t make enough contact with the surface unit and take too long

to boil water.

the surface unit. H your

RIGHT WRONG

3. When canning, use recipes and procedures from reputable sources. Reliable recipes and procedures

are available from the

manufacturer of your canner;

manufacturers canning, such as Ball and Kerr; and the United States Department of Agriculture Extension Service.

4. Remember that canning is a

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

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

shortened by:

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

of glass jars for

—

Page 10

Surface Cooking Guide

Control Settings

HI—Highest setting.

MEDIUM HI—Setting halfway

between HI and MED.

MEIJ—Medium setting.

MEDIUM LO—Setting halfway

between M ED and

LO—Lowest

Food

Cereal

Cornmeal,

oatmeal

Cocoa

Coffee

Eggs Cooked

Fried sunny-side-up

Fried over easy

Poached

Scrambled or

Fruits

gri(s.

in shell

ornelcts

LO.

setting.

Cookware

Covcl”cd S3uccpan

Uncovered saucepan

Percolator

Covered Saucepan

Covered Skillet

Uncovered Skillet

Covered Skillet

Uncovered Skillet

Covered

Wmcepan

Directions and Settings to Start Cooking

HI. In covered

wtitei”

to boil before

cereal. HI. Stir together

milk and

Bring just

HI. At first perk, switch heat to MEDIUM

HI.

Cover eggs with cool

water,

Cover

until steaming. MEDIUM HI. Melt butter,

add eggs and cover skillet.

HI. Melt butter.

HI. In covcrcd pan bring water to a boil.

HI. Heat butter until light golden in color,

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

cncoa

to a

pan, cook

pan

bring

~dding

water or

ingredients.

boll.

LO.

Cookware Tips

1. Use cookware. Aluminum cookware conducts heat faster than other metals. Cast iron iron cookware are slow to absorb heat, but generally cook evenly at low to medium heat settings. Steel pans may cook unevenly combined with other metals.

Directions and Settings to Complete

MEDIUM LO or LO, cereal. Finish to package directions.

MED. to

completely blend ingredients.

MEDIUM LO to maintain gentle but

MEDIUM LO. Cook only to 4 minutes for soft cooked;

5 minutes for hard cooked.

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

MEDIUM LO, then add eggs. When bottoms just set, cook

MEDIUM eggs. Cook uncovered about

5 minutes at MEDIUM MED. Add

Cook, stirring to desired doneness.

MEDIUM LO. Stir occasionally and check for sticking.

Cooking

(iming

cook

I or 2 minutes

stead}

perk.

to 5 more minutes.

of eggs have

cwefully turn over to

other side.

LO.

Carefully add

egg

mixture.

Lhen add

according

HI.

]medium- or

heavy-weight

and

coated cast

Comments

Cereals bubble and expand as

they cook; use saucepan to prevent

Milk boils over rapidly. Watch as boiling point approaches.

Percolate 8 to I () minutes

cups. less for

If you do not

baste eggs with tops evenly.

Remove cooked eggs with slotted spoon or pancake turner.

Eggs continue to set slightly

at’tcr

cooking. For omelet not stir last few When set, fold in half.

Fresh fruit: Use 1/4 to 1/2

cLlp

water per pound of fruit.

Dried fruit: Use water as package directs. Time depends on whether fruit has been presoaked.

more cooking

large enough

fcwcl- cups.

cow

fat

rninutcs.

If not.

time.

not

boilovcr.

t’or

skillet.

to cook

Jllow

Bmised:

Pot

steaks

roas(s

Tender

beef, lamb or veal; pork

chops

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

LIp

Covered Skillet

Uncovered Skillet

HI, Melt fat, then Switch to MEDIUM HI to brown meat. Add water or

other liquid.

HI. Preheat skillet, then grease lightly.

add

meat

MEDIUM

fork tender.

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

LO.

Simmer until

needed.

Meat

can

floured before it is browned,

if desired. Liquid variations

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

Timing: Steaks

I to

4 hours.

Pan frying is best

steaks and desired, pre-heat skillet

before

be seasoned and

hours. Beef Stew: 2

hours. Pot Roast: 2’/

adding meat.

to 2 inches:

fol-

chops If rare is

thin

Page 11

Wrong

2. To conserve the most cooking trim rings ranging from blue to

pans should be flat on the

.1,

have straight sides and tight fitting lids. Match the size of the saucepan to the size of the surface unit. A pan that extends more than one inch beyond the

edge

of the trim ring will trap heat

causing discoloration

Food Meats

Frieci

Chicken

Pan-fried

Sauteed: Less tender

thin steaks (chuck, round, etc.); liver; thick or whole fish. Simmered meat; chicken; corned beef; smoked pork; stewing beet’; tongue; etc.

Melting chocolate,

butf”~.

~ah..dces or

French toast

Pasta

Noodles or spaghetti

Pressure Cooking

Puddings, Sauces, Candies, Frostings

Vegetables

Fresh

Frozen

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

Rice and Grits

bacon

stewed

marshmallows

chrome

Cookware

Covered Skillet

Uncovered Skillet

Covered Skillet

Covered Dutch Oven, Kettle or Large Saucepan

Small Uncovered Saucepan.

Skillet or Griddle

Large Covered

Ke(tle

or Pot

Pressure Cooker or Canner

Uncovered Saucepan

Covered Saucepan

Uncovered Skillet

Covered Saucepan

Directions and Settings to Start Cooking

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

HI. In cold skillet, arrange bacon slices. Cook starting to sizzle. “ HI. Melt to brown slowly,

HI.

and cover pan or kettle, Cook until steaming.

LO. Allow to melt through, Stir to smooth.

MEDIUM HI, Heat skillet 8 to

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

HI. Heat until first jiggle is heard

HI. Bring just to boil.

HI. Measure I/2 to 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 covered saucepan bring to boil. HI. In skillet, melt fat.

HI. Bring salted water to a boil.

dark grey.

3. Deep Fat Frying. Do not overfill cookware with fat that may spill over when foods bubble

addirw

food.

vig&ously. Wat~h

foods frying at high temperatures. Keep range and hood clean from accumulated grease.

iust

until

fat.

Switch to MED

Cover meat with water

to 15 minutes

minutes. Grease lightly.

Frostv

Directions and Complete

MEDIUM and cook until tender. Uncover last few minutes.

MEDIUM HI. Cook, turning over

needed.

MEDIUM cook until tender.

MEDIUM tender. (Water should boil For very large heat may be needed,

Use small surface unit

Cook

to 3 minutes per side

MEDIUM until [ender For large amounts, HI may be needed to keep water at rolling boil throughout entire cooking

MEDIUM HI for foods cooking

minutes or less. MED for

foods over

MEDIU-M

MED. Cook I pound

10 to 30 or more minutes.

depending on tenderness

of vegetable.

MEDKJM

to time on package.

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

LO. Cover and cook according to time,

Settings

Cooking

LO.

Cover skillet

LO,

Cover and

LO.

Cook until fork

mounts,

HI.

Cook

time.

minutes.

LO. To finish cooking.

LO. Cook according

slowly.

medium

urrcovel”ed

Concave Bottom

Comments

For crisp, dry chicken, cover only

altel-

LO for 10 minutes. Uncover and cook. turning occasionally for I O to 20 minutes,

A more attention-free method is to start and cook at MED.

Meat may be breaded or marinated in sauce before frying.

Add salt or before cooking if meat has not been smoked or

otherwise cured.

When melting marshmallows, add milk or water.

Thick batter takes slightly longer time. Turn over pancakes when bubbles rise to surface.

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

Cooker should jiggle 2 to times per minute.

Stir frequently to prevent sticking.

Uncovered pan requires more water

Break up or stir as needed while cooking.

Turn over or stir vegetable as necessary for even browning.

Rice after cooking. Time at LO. Rice: I cup rice and 2 cups

water fbr

Grits: 1

water

Rounded Bottom

Right

Wrong

Right

switching to MEDIUM

OVER 1“

NOT OVER

other

boilover.

and

longer time.

anz-grits

triple in volume

25 minutes.

CLIp

grits and 4 cups

for

40 minutes.

seasoning

Pasta

1“

Page 12

Using Your Oven

Before

yoLI undeJ”sland }IOW 10 set

properly.

[’01” thC (j\’Cll ~’oll[l”()]S s() UlldCl”S[dlld how [()

(he

Shelves. T:lke d practice

rcnlo\’in: :~nd [)r~)pel”lj’. (() ~i\’C SLll”t.

3. Read (J\cr

(hat follow.”

Keep this book handy

cm rc [’cr to

[he

new

Using

I,()()k at

Check

I“irs[

(11(2

Rcdcl

olen interiOr. l.cmk

replacing them

ini’~)rnlation :md tips

it.

csptx id ly

weeks of using

l“ange.

Your Oven

Con(rols.” EtC s~lre

OIL21 the directions

LIW

SILIK$’

them

YOLI

th~lll.

dLIrIng

your

l-Llfl :1(

SLI[3[X)[-[.

j:ou

Oven Shelves

The

shelves stop-locks. When

the supports.

stop before

the (wen

voLI are removing food

placing

When placing cookware on a shelf,

pLli]

the

position.” Place

the shelf. then slide the

into

the reaching

tire designed with

pldced corr-cctly

the Sheli)es

c0n]ir3: cOnlpletely Out

and wil 1

food

shelf’ (IU[ IO

not tilt when

them.

[he “’stop”

[he

ccmkwam

from

shelf back

t)\en.

This will e]

into

the hot O\en.

iminate

will

them

Shelf Positions

The oven has

A (bottom),” B, C and D (top).

Shelf positions sLIggested on Baking dnd

pages.

four shelf sLIppor(s

for

cooking

arc

R():isti]

Oven Light

Use the switch on the control” pw

to turn the

the

dmr- is closed.

light on

and oil” when

remove the shelves

oven,

pLI] ]

them

from e;d

upward,

To replace,

support with

cxtcnsit)rl

toward rear

and push shelf toward

Lln[il it

gms

wall.

Then

and

push it d I the way

toward

and pill

pltice shelf on shclt’

stop-locks (curvL!d

shelf) [’acing

ok)erl.

Tilt up

ptist “stOp” On Oven

lower front 01”

t’rorn the

vOLI,

ti It

them out.

LIp

and

front

hack of ()\)en

shell’,

tmk.

Page 13

Features of Your Oven Control

—

1. PROGRAM STATUS. Words

light up in the display selected oven mode.

Progrwnmed

displayed at

pad of the operation you want

..)

see. For example, you can

display the current time while the timer is counting down by pressing the CLOCK pad.

2. TIME DISPLAY. Shows the time

of day, the times set

timer or automatic oven operation.

OVEN TEMPERATURE AND BROIL DISPLAY. Shows the oven temperature or the broil setting selected.

4. FUNCTION INDICATORS. Lights up to show whether oven is in bake or broil mode.

5. INCREASE. Short taps to this pad increase time or temperature by

small

pad to increase time or temperature by larger amounts.

6. DECREASE. Short taps to this pad decrease time by

small

pad to decrease time or temperature by larger amounts.

BAKE. Press this pad to select

~ake

function. Then tap or press INCREASE or DECREASE pad to display desired temperature.

information

any time by pressing

amounts. Press and hold

show the

can

of day

for

temperature

the

8. BROIL. broil function. Then tap INCREASE pad once to broil at LO

(450°F,) (550”F.).

change back to LO broil.

9. COOK TIME. Press this pad and then press the INCREASE DECREASE pad to set the amount of time you want your food to cook. Press BAKE and the INCREASE or DECREASE pad to set the oven temperature. The oven will shut off after the selected Cook Time has run out.

10. STOP TIME. Use this pad

along

with COOK TIME

INCREASE or DECREASE pad to

set the oven to start automatically, cook for a specified time and stop automatically at a time you select.

11. CLOCK. Press this pad before

setting the clock.

To set

c!ock,

pad. “TIME” will flash in the display. Tap INCREASE or DECREASE pad to change the time of day by small amounts. Press and hold INCREASE or DECREASE pad to change the time of

Press

this pad to select

or twice to broil at

Tap DECREASE pad to

and

first press CLOCK

day

by larger amounts.

12.

TIMER

pad to select timer function. The timer does not control oven operations. Press pad again to turn it off.

To set timer, first press pad. “TIMER” display. Tap INCREASE or DECREASE pad to change the time by hold INCREASE or DECREASE pad to change the time amounts.

Hours and minutes will be displayed if the time set on the timer is more than 1 hour. Minutes and seconds will be displayed if the

titne

than

13. CLEAR/OFF. Press this pad

to cancel all oven operations except clock and timer.

If “F-”

on display, this indicates a function error code. Press

CLEAR/OFF pad. to cool for one hour. Place back into operation. If the problem repeats. disconnect power to

the oven and call for service.

ON/OFF. Press this

TII14ER

will flash

small

amounts. Press and

set on the timer is less

hour.

and a

number

Ailow

in the

larger

flash

oven

Page 14

Control,

Clock

and Timer

Clock

The

clock

must be set for

;iutomatic to

work properly. The time of day cannot be changed during a TIME BAKE

oven timing functions

~yde.

[he

To Set the Clock

Step 1. Press the CLOCK pad.

EmI

Step 2.

DECREASE pad to set the time

day.

Press

INCREASE

Timer

The timer does not control oven operations. The maximum setting on the timer is 9 minutes.

hours

and 55

To Set The Timer

Step 1. Press the TIMER

ON/OFF pad. Step 2. Press lNCREASE or

DECREASE of time on the timer.

The timer will start automatically within a few seconds the pad.

pad

to set the amount

of releasing

To Reset Timer

Press TIMER pad and then press INCREASE or DECREASE pad until the time you want shows on the display.

To Cancel Timer

Press and hold TIMER pad until the word “TIMER” quits flashing on the display (about 4 seconds).

Timer Tones

The timer tone is 3 beeps followed by

beep every 6 seconds. If you would like to remove the one beep every 6 seconds, press and hold CLEAR/OFF for

To return the tone of

6 seconds, press and hold

CLEAIUOFF for 10 seconds.

seconds.

beep every

Power Outage?

After a power outage, when power is restored the display will and time shown will no longer be correct.

The display flashes until the clock is reset. All other functions that were in operation when the power went out will have to be programmed again.

flash

The timer. as you arc setting it, will display seconds until seconds is reached.

m!niiim

Then it will display minutes and

seconds until 60 minutes is

reached.

After 60 minutes, it will display hours ( display) and minutes until the maximum time of 9 hours and 55 minutes is reached.

“HR>’ now appears

Page 15

Baking

~our oven

control system. We recommend that you operate the range for a number of weeks using the time given on recipes as a guide to become oven’s performance. If you think an adjustment is necessary, see Adjusting Oven Thermostat section.

Your new range allows you to set temperatures as low as 150° but

these

to be used after cooking to keep the hot food warm. Low temperatures

will

therefore are not recommended for use until bacteria have been killed by higher temperatures.

temperature is controlled

accurately using an electronic

fami]

iar with your new

low temperatures are intended

not kill all bacteria and

How to Set Your Range for Baking

Step 1: Position the shelf or

shelves in the oven. If cooking on two shelves at the same time, place

-helves

Step

on alternate shelf supports

stagger food on them.

2: Close the oven door.

To change oven temperature during BAKE cycle, press BAKE pad and then INCREASE or DECREASE pad to get new temperature.

~im

Step 3:

Pre$\

COOK I I ME

mllll!lls

Step

6: Press the when baking is finished and then remove food from oven.

How to Time Bake

The oven control allows you to turn the oven on or off automatically at specific times that you set.

NOTE: Before beginning make sure the oven clock shows the correct time of day. To set the clock, first press the CLOCK pad.

“TIME” will flash in the display.

Press INCREASE or DECREASE pad until correct time of day is displayed.

CLEAIUOFF

pad

Step 5: Press BAKE pad. Attention tone

is not done.

will

p.d

occur if step 5

Step 3: Press BAKE pad.

Eml

Step 4: Press INCREASE or DECREASE pad. The display will show

350°F.

Step 5: Press INCREASE or DECREASE pad until desired temperature is displayed.

The word “ON” and the changing temperature will be displayed as

fhe oven will

heats up. When the oven

:achcs

the set temperature, a tone

sound.

How to Set Immediate Start and Automatic Stop

(Oven turns on right away, cooks for preset length of time, and turns off automatically.)

NOTE: Foods that are highly

perishable such as milk, eggs, fish, stuffings, poultry and pork should not be allowed to sit out for more than one hour before or after cooking. Room temperature promotes the growth of harmful bacteria.

Step 1: Position the shelf or

shelves in the oven. If cooking on two shelves at the same time, place shelves on alternate shelf supports and stagger food on them.

Step

2: Close the oven door.

IEmEll

Step 6: Press INCREASE or

DECREASE pad until desired

temperature is displayed. The word “ON”

oven temperature will be displayed as the oven heats up. When the oven reaches the set temperature, a tone will sound. continue to cook l-or the programmed

shut off

Step 7: oven. Remember, even though oven shuts off foods continue cooking controls are off.

fiutomatically.

Remove

and

the rising

The oven

amount

of time,

food from the

autornaticall

(1’01(1;!1//(([

will

[hen

after

fl(’.4”r /l[l,yl’)

Page 16

Bating

(continued)

How to Set Delay Start and Stop

Quick Reminder:

1. Press COOK TIME pad.

2. Press DECREASE pad to set cooking time.

3. Press STOP TIME pad.

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

5. Press BAKE pad.

6. Press INCREASE/ DECREASE pad to select oven temperature.

Delay Start oven timer to turn the oven on and off automatically than

For example: Let’s say it’s

and dinner time is shortly after

7:00.

baking time

Step 1: Position the shelf or

shelves in the oven. If cooking on

two shelves at the same time,

stagger the pans for best heat

circulation.

Step 2: Close the oven door.

lNCREASE/

w-rd

Stop is setting the

a later time

the

present time of day.

2:00

The recipe suggests 3 hours

at 325”F.

Here’s how:

Step 4: time

300

nlllllll

Step 5:

Fol 3 11ou[$ of cook]ng

pre$s

INCREASE

~ppear~

m the

t’

P1e$\

STOP TIME pad

dl~play

p.id untd

151m

“5:00” tippears

“STOP TIME” flashes. The control

automatically sets Stop Time by

adding the Cook Time to the time of day. In this example, the time of day is

2:00

hours.

Adding 3

of day equals 5:00.

on the display and

and the Cook Time is 3

hours to the time

Step 8: Press DECREASE pad. “350°” appears in the display’. Press DECREASE pad until “325°” is displayed.

4:00,

the oven will turn on automatically. The word “ON” and the changing oven temperature will be displayed as the oven heats The oven will continue to cook for the programmed 3 hours

shut off automatically at

Step 9: Remove food from the

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

When setting your oven for a delay

start, never let foods such

products, fish, meat, poultry. etc.

stand for more than 1 hour before actual cooking begins. Room temperature promotes the of harmful bacteria.

and 7:00.

aftm-

growth

Lip.

will

dairy

Step 3: Press COOK TIME pad.

Step 6:

5:00

INCREASE pad until appears in the display.

Chal~ge

7:00

by pressing

Stop Time from

5’7:00”

● 11

Step 7: Press BAKE pad.

Page 17

Baking Guide

Aluminuln

quickly. For most conventional baking. light, shiny finishes

crcncl-~l [

they

help

For best browning results. we

recommend

tot- cake pans

Diu-k

glass

cookware general Iy absorb

I“ood

Bread

Biscuits ( 1/2 in. thick)

cotta!

Corn

bred

Gingcrbred

iVt Llf’fins Popowrs

pans conduct

heat

y give best results because

prevent

overbrowning.

dul I

bottom surfaces

and

pie plates.

or non-shiny finishes and

Cookware Comments

Shiny

cake

muf!ins

Shiny Metal

satimt’inish bottom Cwt-iron or

Shiny

Mctd

satin

-1’inish Shiny’ Metal Mutfin

Deep Glass or

Shed

Pttn

with

G12ss

P;m

Pan with

bottom

Puns

Cwt-irtm Cups

heat, which

crusts. Reduce oven heat

lighter crusts are browning of some foods

may

result in dry, crisp

dcsirccl.

Rapid

can

25°F. if

achieved-by preheating cast-iron

cookware.

3. Preheating the oven is not

necessarv, esrreciallv

cook

longer than 30 [o 40

for

always

foods that

minutes.

For foods with short cooking times,

Shelf

Positior

B. C

B B

oven

Temperature

400”-475’’”

350”-400’

400’-450’’

350’”

400’-425(’

”

37s”

Time,

Minutes

I 5-20 ?()-3()

20--!()

45.55 20-30”

45-60

preheating

and

crispness. Although preheating is not preferred

gi~es

necessmy

for

baked goods.

best appearance

with meats, it is

4. To prevent uneven heating and to

oven

door

save energy, open the

little as possible in checking food.

C:lnlld, l“Ckl:CI’dlCd 4 min Lltes

less

Prehcut c&s-irml pml t’o!”

Dwrc:isc

mix.

ahou[

o!” hake LL( 4500F, [’m” ?~ minu(cs.

then ~lt .3500F. for

blSCUitS [k ?

time.

crisp

minu[es t’or mul ’1’in

I () to 15 mi

nu(cs.

CI”USI

@ich loat’ b,”e.d Yc2st bred (2

Pldin rolls

SWCLX

k);i\es)

1’0115

Cakes

( wi(houl shot-tcning

Angel I’ood

.lcll\ roll

~LllKh CJkCS

(“upcuks

f~rLlitc;Acs

[.ii}’cr

.;1) cr. chocolate”

1.():11’

C’ookies

!3mwnics

Dl”op

Ret’ri:cl”im)r

Rol[c>d (N” sliced

I:ruits,

other

Desserts

B:lLL!d tlppk!s

(

‘tlst:lr~i

l)uddings,

dlld L’ll S(Ol”d

tricc

Pies

I“r(vcll Mcvin:uL’

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Misccllancoos

t]dkLll

pot:ltoC\”

SL:I! lopCd l[i

Soul

SllL>S

’1’ltw

Metal

or Glass

Metal

or Glass

Shiny

Obkmg

Shiny Ohiong

01” Mutfin pans

)

Aiuminum Mwd MeId or

Metal

Shiny

klet~ll

Shiny Metal

sNin-t

Tube

.telly

Roll

Cerumic

or Ceramic

Metal Muf’fin P:ms

Glass

P:m with

’inish bottom

Shioy Metal P:In sutiml’inish twtt(ml Mtwl

(~r GIJSS Lo;II’ PLIns

MIWI

01”

G!WS

Shecl [-oo~ic Shee[ (’(xAic

Sheet

(;};1SS 01 ML!(;II [%llS G[;Iw

cUSl;ll”d ~’u}ls

(scl

in pdn

01”

(;1;1ss

}:oil [?lll 011 S~WCMl [() L.

hot w:ltcr)

CLIStJId

CLIps or (“;ISWIX)lC

~’()()kiL’ SilCL’(

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I:ISS

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set 011 ()\’L.n (;1:1ss or

(ildss

Sdliwt”inish Mc.tdl P;in

Sdliwt’inish Mctdl P:In

shell”

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Loat’ Pans Loat’

Pins

Muffin

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pun

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P;m

Pan

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palls

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A. B ABB

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350’-375’” 375” -425’=

375’- ’425’ 3500-375”

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325’-350”

325[’-350C

350”.375”

275”-300’”

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350’-375”

.lS()’

325’-.;

50”

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400’’

400’’-425’””

.:75’’-400’-”

.;50’’-400’

.?00’’-350’’’”

3?5”

400’’-425’’”

.:25’’

-.~”0’”

400’’-425’’”

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)’’-425”

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’’.400’’”

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45-60 .$5-60

10-25

20-30”

45.65

20-25

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20-.:5

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Page 18

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 (B) position for

lbs.)

and at (A) position 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. The melting fat will baste the meat. Select a pan as close to the size of meat as possible.

Do not cover. Do not stuff poultry until just before roasting. Use meat thermometer for more accurate doneness (do not place thermometer in stuffing) or refer to “Approximate Roasting Time” in the Roasting Guide in this section.

small

size roast (3 to 5

Step 3: Press BAKE pad.

Eml

Step 4: Press INCREASE or DECREASE pad until desired” temperature is displayed.

The word “ON” and the changing oven temperature will be displayed as the oven heats up. When the oven reaches the set temperature a tone will sound.

To change oven temperature during Bake cycle, press BAKE pad and then INCREASE or DECREASE pad

to get new temperature.

Remove fat and drippings as necessary. Baste as desired.

Step 5: Press CLEAR/OFF when baking is finished and then remove food from oven.

Step 6: Most meats continue to

cook slightly while standing, after being removed from the oven. Standing time recommended for roasts is 10 to 20 minutes. This allows roasts to firm up and makes them easier to carve.

Remember that food will continue to cook in the hot oven and therefore

should be desired internal temperature has been reached.

Internal temperature will rise about 5° to 10”F.; if you wish to compensate for temperature rise, remove the roast from oven

sooner (at 5° to than the Internal Temperature recommended in the Roasting Guide in this section).

relmoved

10°F.

when the

less

NOTE: You may wish to Time

Bake, as described in Baking section to turn oven on and off automatically.

Frozen Roasts

● Frozen roasts of beef, pork,

lamb, etc., can be roasted without thawing, but allow 15 to 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 package label.

Page 19

Roasting Guide

‘Type

Meat

Tcndcl’

cuts of

beef:

\irloin lip, rump or top

Lamb

leg

or bone-in

Veal shoulder,

Pork

loin,

Ham, precooked

Ham, raw

‘

For boneless

irrchcs

pound to times given above.

Poultry

Chicken or Duck Chicken pieces

Turkey

rib

thick,

rib, high quality

shoulder:k

leg or Ioin:k

shoulder;k

rolled

roasts over 6

add

5 to 10

round:k

]minutes

per

Oven

temperature

325°

-325”

325°

.325° 325°

325° 3500

325°

Doneness

Rare: Medium:

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

Well Done:

Well Done: Well Done:

Well Done:

Approximate Roasting

“in Minutes per Pound

3 to 5 lbs. 6 to 8 lbs.

24-33 18-22 35-39

40-45

21-25 25-30 30-35 35-45

35-45

17-20 minutes per pound (any weight)

Under 10 lbs. 20-30

3 to 5 Ibs. Over 5 Ibs.

35-40 35-40 10 to 15 Ibs. Over 15 Ibs. 18-25

Time

2~-29

30-35 20-23 24-28 28-33 30-40 30-40

to 15 lbs.

17-20

30-35

15-20

Internal

Temperature

140°- 150° 150°- 160° I 70°- I 85° 1400-1500 150°- 160° 1700- 185° 170°- I 80° 170°- 180° 11 5°- 125”

70°

85°-1900

I 85°- 1 90°

In thigh:

185°-1900

“F.

Page 20

Broiling

Broiling is cooking radiant heat the oven. Most fish and tender cuts

meat

these steps to keep spattering and smoking to a minimum.

Step 1:

near

edge,

through both desired, fat may be trimmed,” leaving layer about 1/8” thick.

Step 2: in broiler pan which comes with

ran.gc.

into broiler pan: otherwise juices may become hot enough to

catch

fire.

Step 3: Position

recommended shelf position as

suggested in Broiling Guide. Most

broiling is done on C position, but

your volts. you may wish to use a higher position.

Step 4: Leave door open to the broil stop position (except when broiling chicken). The door stays open by itself, yet proper temperature is maintained in the oven.

frmn

can be broiled.

It’

meat has

CLIt

Place

meat on broiler rack

Always use rack so fat drips

ra[lge

is connected to 208

●

Step 5: Press BROIL pad.

Step

Select LO Broil

tapping INCREASE pad once. Select HI Broil INCREASE pad twice.

To change from HI Broil to LO

Broil.

press

the BROIL pad then

tap DECREASE

food

by intense

the upper unit in

fat

or gristle

vertical slashes

about

2“ apart. If

shelf on

(450”F.)

(550”F.)

pad

by tapping

once.

Step 7: Turn food only once during cooking. Time foods for first side per Broiling Guide.

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

Step 8: When Broiling is

completed press the pad. Serve food immediately, and leave pan outside oven to cool during meal for easiest cleaning.

CLEAIUOFF

Use of Aluminum Foil

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

just like the rack.

Without the slits, the foil will prevent fat and meat juices from draining to the broiler pan. The

juices could become hot enough to

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

Questions & Answers

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

Chicken is the only food recommended for closed-door broiling. This is because chicken is relatively thicker than other foods you broil. Closing the 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 the juices and allows them to evaporate. Always salt after cooking.

meat with tongs; piercing meat with a fork also allows juices to escape. When broiling poultry or fish, brush each side often with butter.

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

unit 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 only once during broiling.

Q. Do I need to grease my broiler

rack to prevent meat from

sticking?

A. No.

to reflect broiler heat, thus keeping the surface meat from sticking to the surface. However, spraying the broiler rack lightly with a vegetable cooking spray before cooking will make cleanup easier.

The broiler rack is designed

coo]

enough to prevent

door

holds

Turn

the broil

f:ood

Page 21

Broiling Guide

%Iways use broiler pan and rack

comes with your oven. It is designed to minimize smoking and spattering by shielded

Oven

broil stop position for all

trtipping

juices in the

lower part of the pan.

door should

be open to the

foods

except chicken.

3. For steaks and chops, slash fat evenly around outside edges of’

Quantity

Food Bacon

Ground Beef

Well

Done

Beet’ Steaks

Rare

Medium

Well

Done

Ral-e

Mdi

Llnl

‘en Done

Chicken

Bakery

Products

Bt-ead (Toaso Toaswr Pas(ries

English Mntfins

Lobster tails

Fish

Ham slices

(precooked)

Pork chops

Well

Lamb chops

Medi

Well Done

Medium Well Done

Wieners

similar

]nsages.

LXme

L!nl

anLI

pt-cc(mkcd

bratwursl

Thickness

I/2 lb.

(hin

slices)

lb. (4 patties)

1/2 [o 3/4 in. thicl

in. thick

( I to

I )(, in.

to 2X lbs.

whole

(()2X

split lengthwise

to 4 slices

pkg. (2)

(split)

~.~

(6 to X

I -lb. fillets 1/4 1/2 in. thick

in, tbick

(

1/2

( I in. thick),

about I lb.

( I in. thick)

about 1() to 12

( 1 Y in. thick),

about 1

I -lb.

amtlor

(about 8

17 Ibs.

thick

[bs.

oz.

in. )

lb.

pkg.

meaL

)

each)

oz.

( 10)

slash, cut crosswise through outer fat surface just to the edge the meat. Use tongs to turn meat over to prevent piercing meat losing juices.

4. If desired, marinate chicken before broiling. Or brush with barbecue sauce last 5 to minutes only.

5. When arranging food on pan,

do not let fatty edges hang over sides, which could soil oven with

fat dripping.

Shelf

Position

c c

c c c

Bred Ilme, Minute!

HI I F-2

15 35

3-4

13-16

10 13

c c

12 14

meats ol-

Second Side

l’ime,

turn

and

Minute

‘lY?

7-8

14-16

20-25

I()-

1/2

Do not

o\er.

Broiler does not need to be preheated. However, for very thin

f’oods, or

to increase browning,

preheat if desired.

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

times per side.

Comments

Arrange in single

Space evenly.

Up to 8 patties

Steks

less than I in. thick cook

through before browning Pan

recommended. Slash

Reduce time

km cu(-up

melted butter. Broil with skin down first and broil with door closed.

Spzce

evenly.

sick-up and brush with butter, it’ desired,

CIUI

through back of shell.

Brush with melted butter before broiling

and

after half of broiling time.

Handle and turn lemon butter

desired. Preheat broiler to increase browning

lncrcase

times 5 to

I )YI in.

thick or home-cured.

Slash

t’ai

Slash lat.

1[’

desired. split sausages in

lengthwise;

layer.

take ubout smne

fat.

about

5 to 10 min. per side

chicken. Brush

Place

English muffins CLII

vmy

carefully. Brush with

before

and

during

min. per side

‘cut

into 5-- to 6-in. pieces

time.

frying

each

side

spread

open.

cooking it’

tmlf”

with

Ior

Page 22

Care and Cleaning

(See Cleaning Guide)

Special Care of Continuous-Cleaning

Ove~i

Interior

(on models so equipped)

The Continuous-Cleaning oven cleans itself while cooking. The inside of the oven—top, sides and back—is finished with a

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 sprays will cause

permanent damage.

The special coating is a porous ceramic material which is dark in color and feels slightly rough to the touch.

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.

Soil 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. It does 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.

special

To Clean the ContinuousCleaning Oven:

1. Let range parts cool before

handling. We recommend rubber

gloves be worn when cleaning.

2. Remove shelves and cookware.

3. Soil visibility may by operating the oven at Close the door and turn OVEN CONTROL knob to for at least 4 hours. Repeated cycles may be necessary before improvement in appearance is apparent.

REMEMBER:

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 OVEN SHELVES.

4. If a

DURING THE

spillover

or heavy soiling

occurs on the porous surface, as soon as the oven has cooled, remove as much of the 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, cloth, or sponges. Do not with paper towels, cloths or sponges, since they will leave unsightly lint on the oven finish. water leaves a white ring on the finish as it dries, apply water again and blot

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 mar the porous surface and reduce its ability to work.

Do not scrape the porous

surface with a knife or

they could permanently damage it.

400”F.

BEFORE

rub

reduced

400°F.

Time

REPLACING

soil

scrub

spatula—

Porcelain Oven Interior

(on models so equipped) With proper care, the porcelain

enamel finish on the inside of the oven—top, bottom, sides, back and inside of the door—will

new-looking Let range cool before

f(jr

years.

recommend that you wear rubber gloves when cleaning the range.

Soap and water will normally

do the job. Heavy spattering or

spillovers

with

may require cleaning

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 cleaning job easier. Place a shallow

glass

or pottery container in a cold oven overnight. The ammonia fumes will help looser, the burned-on grease and food.

If necessary, you may use a commercial oven cleaner. 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 oven. ) Carefully wipe the sensor clean after each oven cleaning, being careful not to 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. wood or painted surfaces. The cleaner can damage these surfaces.

stay

cleaning.

1/2

cup in

FOI1OW

top

of the

move

the

Page 23

—

–

~movable

Oven Door

k“~/

F===+-l’Kill

To REMOVE door. open to BROIL position, or where hinge sides:

catch slighlly.

lift

door up

Grasp door

and away

yoLl feel

from

hinges.

To REPLACE. grasp door at sides.

Line up door with hinges

tind

push

door firmly inlo place.

Lift-Up Cooktop

Clean

[he

area under the cooktop

often.

Built-up soil,

grease. may

catch

especially

tire.

Brushed Chrome Finish

(on models so equipped)

Clean the brushed chrome top

with warm,

purpose

imnwdiately

soft cloth. Take surface following the “grain .“

soapy

water or an

househo!d cletiner

dry it with a

care

to dry the

all-

and

clean,

help prevent finger marks after cleaning,

baby

spread

a thin

film

oil on the surface. Wipe away excess oil with a clean, soft cloth. A good appliance wax will help protect this finish.

Oven Light Bulb

The light bulb is located on the rear wall of the oven. the bulb. disconnect electric power to the range circuit breaker panel or unplug the range from the electric outlet. Let the bulb cool completely before

retnoving

it. Do not touch a hot bulb with a damp cloth. the bulb will break.

Never touch the electrically live collar on the bulb when replacing it.

Before

at the

main fuse or

replacing

If yoLl

do,

Outer Enamel Finish

(on models so equipped)

The porcelain enamel cooktop is sturdy but breakable if misused. This finish is

Howevm,

high in acid (such as

acid-resistunt.

any food spills that are

fruit

juices, tomato or vinegar) should not be permitted to

rcrnain

on the finish.

Surface Units

Clean the area under the drip pans often.

Bui]t-up soil, especially

grease, may catch fire. To make 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, rcmove

units and directions in the Cleaning Guide. Wipe around the edges of the surface unit openings. Clean the area below the units. Rinse washed areas with a damp

or sponge.

the drip pans under the

clean

them according to

till

cloth

To make cleaning easier, the entire

cooktop may

be lifted

up and supported by the support rod that catches and holds the top when it’s

all

the way

sure

turned off before

cooktop. Grasp

the

After

with

clean cloth, in

place. &

Lip.

all

surface units are

raising the

the

front sides

cooktop

cleaning

und lift.

LIndcr the cooktop

hot. mild soapy

pu[

the cooktop

carcfLIl not to pinch

wtiter

and

buck

your fingers.

To remove:

●

Unscrew and 1

ift

off the glass

cover. Remove the bulb.

To replace:

● Put in a new 40-watt appliance

bulb.

NOTE:

is smaller than

A 40-watt appliance bulb

standard 40-watt

household bulb. We recommend

you usc an appliance bulb that is

Imlgcr

th;n 3

● Replace

● Reconnect electrical power to

the

range.

D()

NOT REMOVE SCREWS.

X“.

imd

tighten the cover.

Control Knobs

The control knobs may be removed for cleaning.

To remove knob, pull it straight

off the stem. If knob is difficult to

remove, place a thin handkerchief) or under and around the knob edge and

pu]]

Lip.

Wash knobs in soap and water but do not soak.

To replace knob,

groove

ill

e:lch side

stem. One

spring clip and the other groove

of the grooves contains

is clear. Locate the molded rib inside the knob. Fit the molded rib of the knob into the clear groove on the knob stem.

Make sure to replace the single oven control knob on the correct knob stem.

cloth (like

piece of string

locate

the

Of the knob

Page 24

Care

and Cleafing

(continued)

Plug-In Units

Plug-in units can be removed.

Lift a plug-in unit about 1“ above the drip pan—just enough to grasp it—and you can pull it out.

Do not lift a plug-in unit more

than l“. 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.

Rec~ptacle

Terminals

Drip Pan

To replace a plug-in unit:

● The drip pan must be placed into

the surface

cavity

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

● 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 in the drip pan.

CAUTION

● Do not attempt to clean plug-in

surface units in an automatic

dishwasher.

● Do not immerse plug-in surface

units in liquids of any kind.

● Do not bend the plug-in surface

unit plug terminals.

● Do not attempt to clean, adjust or

in any way repair the plug-in receptacle.

Adjusting Oven

When cooking a

Thermo:’

food

for the

fiL_SL

time in your new oven. use time given on recipes

a guide.

Oven

thermostats, over a period of years, may “drift” from the factory

setting, and differences in timing between an old and a new oven of 5 to 10 minutes are

not

unusual. You may be inclined to think that the new oven is not performing correctly; however, has

bee~~

set

correct~y at

and is more

likely

}Jour new

to be

oven

the factory

accura[c

than the oven it replaced.

If you think the oven should be

hotter or cooler. you can adjust it yourself. To decide how

nlLIch to

change the thermostat, set the oven temperature than the recipe, then bake. The results

25°F.

higher or lower

teinperature

in your

this “test” should give you an idea of how much the

thermosttit

should

be changed.

To adjust thermostat:

Press BAKE

pad.

2. Select an oven temperature between pressing the INCREASE pad

500”F. and 550”F.

aml

immediately press BAKE again and hold for

3. Continue

seconds.

hold

BAKE until preset oven temperature adjustment shows in display. The factory set oven temperature adjustment is “00.”

4. Change temperature adjustment up to 35 degrees hotter

degrees cooler

the INCREASE

(+35°F,

) or

(-35”F.

) by using

or DECREASE

pads.

5. Press CLEAWOFF to clear display.

This adjustment

yOLI

have made to

the oven temperature will be remembered by the control and

will

automatically

fidjust

the oven temperature by that amount each time you set a bake temperature. This adjustment will not

atfcct

broil temperatures.

Page 25

Cleaning Guide

NOTE: Let range/oven parts cool before touching or handling.

:“11

Bake Unit and Broil

Lluit

Broiler Pan and

J/ark

Chrome-Plated Drip Pans

Control Knobs:

Range

Top and oven

Inside Oven Door*’

(S[tuldiu”d ()\’en

)

Metal, including Brushed

Chrome

Cooktop

outside (;ktss Finish

side

of Oven Door

Porcelain Enamel and Painted Surf’aces*

Shelves

Standard oven Liner

(CAUTION:

usc I ight

become w:utn

brctik il’ t(mchcd muis( clo(b

When in

blI[hs can

enough [{

with

[owwl.

When cleaning, o\oid

LOLIChi Il: W’tll”ln hlpS

with cleaning cloths, )

Surface Unit Coils

vIATERIAL!3 ‘K)

S():lp and

Wml”

So:lp-Filled

Plastic Scouring

USE

Scouring

Pad

F’aLI

Dishw:isher-S:{tk

Soap

and

Water

Solp-Filled Scouring Pad (Nomnwta]lic)

Plastic Scouring

PaLI

Dishwasher-Safe

Mild

SoJp and

Water

!+x below

Swip

and

Water

Soap

and Water

Piipcr Tnwel

Dry Cloth

Soap

and

Water

soap

and Watcl”

Sozp-Filled

Commercial

Scouring

Oven

PaLI

Cleaner

Soap

and

Sozip-Filled

Water

Scouring

PaLJ

Commercial Oven Cleaner

(;

ENERA1,

no[ clctin (hc

N(”)

:LSh ticcunlul~tcs

Drain

c(ml,

)

p:lpcr

necessary.

D1RECTIONS

uni(

’1’11: The

bake unit

f’at :md CXNJI pan W]LI I-ack slightl~. (LX)

Spl-inklc

10 WC]

OVCL”

Rinse wld cir)’.

or broil unit. Any soil will

can be

WOLIIKI

cictergcnt.

the

lifted

lhc bilk

Fill

!“ack. L,et

pan

OPTION: The broiler

:1 dishw:ishcr. Cool pan

find dt-y. In addition, pm]

PLIII

See

O\ en door under rLlnrling

slightly. Sprinkle on detergent

Inl LI}J Jlsn

off

knnhs.

Wash

instructions in the

LI(XM

can

gently but do

Cme and

renm\ecl-see Cure

water,

Cleaning section

or immerse.

Liner, bcl(w,

DO NOT

LJSE

steel

‘Ii) wIcI) clc:m sul-t’dccs: wi~sh. rinse, LUUJ

wool, abrasives, with

ammonia, acids or commercial oven cleaners.

Wush all glass

knobs

cle:ming.

DO NOT cleaners, cleansing powders or harsh abrasives.

scratch

DO NOT USE oven cleaners, cleansing powders or harsh

abrasi~es.

scrXch

Your shcl\es cm be cleaned by thoroughly tn rcrnovc

cle:mers c:arsc d:ukening

snla[l pat-t

Cool bcl’orc

FOR LIGHT SOIL:

coohing mc:~t

NOTE: Soap

FOR HEAVY

using

thin

When rinsing

[)() NOT

clean

IX)

,NOT

before completely cooled. DO NOT immerse

with

we rcnlo\ui, do

LJSE

oven

These might

the surt’acc.

These

the

might

SLII”(’:KW.

of shelf uld

cleaning.

)

will

prolong

left

on liner causes additional stains

S011.:

l;~ye[”

of’

(~\en :11’tcr-

USE

the

dishwasher to

surface unit

handle the unit

cloth Lkunperwd

nor :dlmv

[Isc so:ip :uld wutc[” md fl”on[

wipe

NOTE: Soap left on door liner causes additional stains when the oven is reheated.

II’ acids p:lpcl’

surface

its fat

cooled and

b:md,

:dl

materi:ds oiler

and discoloration. When using

check [’[)1”

discoloration

I;r-equcnt \viping with

the

time between

Choose a commcrcid oven

chtner. LJSC 01” l“ubbcr gloves

cleaning.

Sp:~Uers

the end of :L

coils.

heat the soiled

minute MN{

mu(eritils

ii d:unp

the plug-in units in anv kind of

liuuid.

but”n

:cn[l!r to clean

unil, gen[l)’

the

wipe

not

let

with wtwm w:itcr and spread damp cloth

and rtick stttnd for a f’cw’

off when the unit is heated.

the o\tw

floor.

wound the uni[

soiled

p:m und r~Lck stand

minutes. Wash;

pan :md rack nmy alsn be cle:med

tmd wash

clctined

not

soak. Dry :mcl

and Cleaning section

Use

dt-y

s(Mp} w:iter”.

water (o run down

of’

doors

SI1OLI1LJ

tOW’el

has cooled. wmh and

spiltterings. etc..

then

using

cleaning

scour

in IIIC dishwasher.

pan with

return control

ot’

this

hook.

o(’ (his book. DO

same directions lor- cleaning :Is

cloth.

Rinse

tlnd polish wi[h a dr>

irlside

the sLII”tacc

the

with

01’

(hot”ough]y clean

o\ ’en

diml”. on tlotl-scli’-c’lc:lll ing

smip :md vvatcr.

spill

cloth [()

wipe

Rinse

the range

LIp

rinse.

w~lsh with

rinse. Pnlish with

ar-r) and :dl rncntioned nmterials.

NOTE:

SumC

for

first time,

bet’o!-e Cnmplctely ciearling.

mild

smip :md w:iter

mujor

clcwing. Rinse thoroughl~

when

(cspcuiillly after

oven is reheated.

clcwwr :md follow

also

wipe

and

IPCI- !mvel bc/i)w

lrecomnwndcd. Rinse

thcrmost:it bulb.

spills

burn

n]cal.

:wJ:(}

rcnmw

uni[ ~it H1.

swiLcb

the

(Iw coi

unil to OFF. A\oi(i

Is. Wipe

when

tdl

cookwire

Let

the

ol’1’

my cleaning

hca[ing

If’ spill o\er, residue.

with

warm wdter.

o>en to

SCOLII’

if’

warm water.

Rinse

knobs tn rtmge.

NOT

for

oven

then

polish

cloth.

d’ glass while

the top.

sides

ovc ’rls.

well.

vhilc it is hot, use a

righL UWLIy. When

Fw”

other spills. such

so:q and w:ltcr when

a dry

cloth.

the

Rinse

comrnerciul

o\en

tcs[ cleaner-

label instructions,

well.

[hc coils at-c

from

heated. At

the unit

soil burn off :bout

getting cleaning

nuuerials

the unit.

place

dry

:utd

with

Page 26

,~.

Questions?

Use This Problem Solver

—

PROBLEM

OVEN WILL NOT WORK

OVEN LIGHT DOES NOT WORK

FOOD DOES NOT BROIL PROPERLY

FOOD DOES NOT ROAST OR BAKE PROPERLY

POSSIBLE CAUSE AND REMEDY

●

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

●

The circuit breaker

● Oven controls not properly set.

● Light bulb is loose.

● Bulb is defective. Replace.

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

● Oven controls not properly set, Check Broiling section of this book.

● Door not left at

● Improper shelf position being used. Check Broiling Guide.

● Food is being cooked on hot pan.

● Cookware is not suitable for broiling.

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

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

broil

stop position as recommended.

slit as recommended.

● Oven controls not properly set. Check Roasting or Baking section of this book.

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

SURFACE UNITS NOT FUNCTIONING PROPERLY

“F-” AND A NUMBER FLASH ON DISPLAY

If you need more

help...call,

toll free:

GE Answer Center”

800.626.2000 consumer information service

● Oven shelf is not

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

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

● Surface units are not plugged in solidly.

● Drip pans are not set securely in the cooktop.

Surface unit controls are not properly set.

● If the time display flashes “F-” and a number, you have a function error code.

Press the

CLEAIVOFF pad. Allow oven to cool for one hour. Place oven back

level.

into operation. If the failure code repeats, disconnect all power to the range. Call for service.

Page 27

Wdll

Be There

With the purchase of

SUI-MICe that

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

!!k-Home Repak

Service

800-GE-CARES

(WMW2-27W

,4 (;E

(:orrsurncr

provide

.ecfuled at a

.,.

for you. Many GE company-operated locations offer service

today’

convenience

weekdays, days). Our-

kn(m’ your

most

repairs

one visit.

Ekmice pmkssional

expert wpair

time

duit’s cxmvenient

Consumer Semicc

or tomorrow or at your

(7:00

a.m. to

9:()()

a.m. to

fi~ctol-ytr:~illt’cl tcch~licians

appliance

2:()()

i~lside

can i~c hal]dled

)our

new GE appliance, receive the

~roLl

ever need information or assistance

Service Contracts

800-626-2224

You can have the secure feeling that

Consumer Service will still be there after your warranty expires. chase a IX contract while your war-

senice,

7:00

p.m.

and

you

Sahlr.

t)u-

in just

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

Pur--

multiple-

GEAnswer Center@

8011.62&12000

whatever yo~~r

major appliance, information service is available to help. Your call–-and your question— will be courteously time. open 24 hours a day, 7 days a week.

Telecommunication Device for

arrswer-ed

CXC

question

promptly and

And you can call any

Answer Cente@ service is

about any ~~E

CJE

Answer Cente@

the

Deaf

Parts

andAccessories

800-626-2002

Individuals

own appliances can have needed parts or accessories

their home, free of shipping charge! The

to over 47,000 parts.. and all Genuine Renewal Parts are warranted. VISA, Mastercard and

Discxxer

User maintenance instructions

contained in this booklet cover proce-

dures intended to be per-formed by any user. Other servicing generally should be referred to qualfled service

pemonnel.

exercised, since improper servicing may cause unsafe operation.

qualifled

parts system provides access

cards are

to service their

sent directly to

filly

acceptecl.

Caution must be

For Customers With Special Needs...

800.626.2000

L’pon

request, GE will provide Braille controls for a variety and a brochure to assist in planning a

bar-rierhee kitchen for persons with

limited mobility ‘lb obtain these items, free of charge, call 800.626.2000.

(“kmsurners

or speech who have access to a TDD

or a conventional teletypewriter may

80()

-’1’DD-GEAC

to request

information or service.

GF.

appliances,

with impaired hearing

(800833-4322)

Page 28

YOUR

GE ELECTRIC RANGE

Save ~.oof

original

purchase date such as your sales slip or cancel led check to establish warranty period.

WHAT IS COVERED

WARRANTY

FULL ONE-YEAR WARRANTY This warranty is extended to

For one year from date of original purchase, we will provide, free of charge, parts and service labor your home to repair or replace

part of the range that fails

any

because of a manufacturing defect.

the original purchaser and any succeeding owner for products

purchased for ordinary home use

in the 48 mainland states, Hawaii and Washington, warranty is the same except that it

is LIMITED because you must pay to ship the product to the service shop or travel costs to your home.

All warranty service will be provided by our Factory Service Centers or by our authorized Customer normal working hours.

Look in the White or Yellow Pages of your telephone directory for GENERAL ELECTRIC COMPANY, GENERAL ELECTRIC FACTORY SERVICE, GENERAL HOTPOINT FACTORY SERVICE or GENERAL ELECTRIC CUSTOMER CAR

for”the

Care’B’

D.C.

In Alaska the

service technician’s

servicers during

ELECTRIC-

E’’SERVICE.

WHAT IS NOT COVERED

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

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

To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.

If further help is needed concerning this warranty, write:

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

● Service 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

● 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.

Warrantor: General Electric Company

● 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

Pact No. 164 D2588P048 Pub

No.

49-8250

MNU080

8-91

JDC2-I

JDS26GP

JDS27GP

GE JDC27GP, JDS26GP, JDS27GP Use and Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual

WARRANTY