GE JDS26, JDS27 Use and Care Manual

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Page 1

Useand

Care Guide

Electric Range

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

Operating Instructions, Tips

Aluminum Automatic Timer and Clock Features

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

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

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

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

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

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

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

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

Cooktop

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

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

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

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

15, 17, 19,22

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

12-20

13-15

19,20

Problem

Thermostat Adjustment–

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

More questions

GE Answer

Center@

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

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

Important Phone

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

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

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

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

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

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

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

Door Removal Light Bulb

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

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

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

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

?...call

800.626.2000

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

GE Appliances

Continuous-Clean

Mode~.

Standard-Clean Models:

JDC27

JDS26, JDS27

164D2966P094

Page 2

HELP US HELP YOU...

Before using your range, read this guide carefully.

It is intended to help you operate and maintain your new range properly.

Keep it handy for answers to your questions. If you don’t understand something or need more help,

GE Answer

800.626.2000 24 hours a day, 7 days a week

Center@

cdl:

How to Remove Packaging Tape

To assure no damage is done to the finish of the product, the safest way to remove adhesive left from packaging tape on new appliances is an application of a household liquid or cooking oil. Apply with a soft cloth and allow to soak. Wipe dry and then apply an appliance polish to thoroughly clean and protect the surface.

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

dishwashing detergent, mineral oil

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

–

YOU NEED SERVICE...

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

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

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

people who serviced your

all

NEXT, if you are still not pleased, write 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 Chicago, IL 60606

Wacker Drive

the

—

Page 3

WORTANT

SAFE~ mSTRUC~ONS

Read *

~, ,Ien

using electrical appliances, basic safety

imtmctiom

before

precautions should be followed, including the following:

●

Use this

appliance only for its intended use

as described in this guide.

●

Have the

installer show you the location

the

circuit breaker or fuse. Mark it for

easy reference.

●

Be sure your appliance is properly installed and

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

●

Do not attempt to repair or replace any

part of your range unless it is specifically

otier

recommended in this guide. All

servicing

should be referred to a qualified technician.

●

Before performing any service, DISCONNECT

THE RANGE POWER SUPPLY AT THE HOUSEHOLD DISTRIBUTION PANEL BY REMOVING THE FUSE OR SWITCHING OFF THE CIRCUIT BREAKER.

..Do

not store flammable materials in an oven or

the surface units.

●

not leave children

alone+hildren

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

●

Teach children not to play with the controls

or any other part of the range.

●

Never leave the oven door open when you are

not watching the range.

●

Always keep combustible

wdl

coverings, curtains

or drapes a safe distance from your range.

“

Do not allow anyone to climb, stand or hang

on the door or range top. They could damage the range and even tip it over, causing severe personal injury.

●

CAUTION: ITEMS OF INTEREST TO

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

RANG=HILDREN

THE

CLIMBING ON THE RANGE TO REACH

ITEMS COULD BE SERIOUSLY

●

.Be sure the range is securely installed in a

\unter

that is firmly attached to the house

.~ructure.

Weight on the oven door could cause

~JURED.

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

wing tti

●

Never wear loose-fitting or hanging garments

while using the reaching for items stored over

appliance.

appfiance.

Be careful when

the

range. Flammable material could be ignited if brought in contact with hot surface units or heating elements and may cause severe burns.

●

Use only dry pot holders—moist

damp pot holders on hot surfaces may

result in burns from steam. Do not let pot holders touch hot surface units or heating elements. Do not use a towel or other bulky

cloth,

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

●

Always keep dish towels, dish cloths, pot

holders and other linens a safe distance from your range.

●

Always keep wooden and plastic utensils

and canned food a safe distance away from your range.

For your safety, never use your appliance for

warming or heating the room.

●

DO NOT STORE OR USE COMBUSTIBLE

MATERIALS, GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE

VIC~ITY

OF THIS OR ANY OTHER

APPLIANCE.

●

Keep the hood and grease filters clean to

maintain good venting and to avoid grease fires.

Do not let cooking grease or other flammable

materials accumulate in or near the range.

●

4 A –* j’

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, or if available, use a dry chemical or foam-type extinguisher.

can

Flaming grease outside a pan by covering with

baking

soda or, if available,

be put out

a multi-purpose dry chemical or foam-type fire extinguisher.

Flme

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

CLEAWOFF

pad or by using a dry chemical or

foam-type extinguisher.

(continued tiext page)

Page 4

IMPORTANT SAFETY INSTRUCTIONS

(continued)

●

Do not touch the surface units, heating

elements or the interior surface of the 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 facing the

cooktop,

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

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

●

When cooking pork, follow the directions

exactly and always cook the meat to an internal

170°F.

temperature of at least

This assures that, in the remote possibility that trichina may be present in the meat, it will be killed and the meat will be safe to eat.

oven,

cooktop,

areas

Oven

●

Stand away from the range when opening the

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

●

Do not heat unopened food containers.

andor

eyes.

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

●

Keep the oven vent duct unobstructed.

●

Keep the oven free from grease

<i ‘.-’~> >,:

●

Place the oven

buildup.

shelf

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

●

Pulling out the shelf to the shelf stop is a

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

surfaces of the door or oven walls.

●

When using cooking or roasting bags in the

oven, follow the manufacturer’s directions.

●

Do not use your oven to dry newspapers. If

overheated, they can catch on fire.

●

Do not leave paper products, cooking utensils,

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

store flammable materials in an oven or near the

heating elements.

●

After broiling, always take the broiler pan out

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

●

Never leave jars or cans of fat drippings on or

near your range.

●

For continuous clean models, do not use oven

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

Never leave

the

oven door open when you are

not watching the range.

●

Do not use the oven for a storage area. Items

stored in the oven can ignite.

—

Page 5

.~dace

●

Use

Cooking

proper pan

Uni@

sizeThis

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

The

element. expose a portion of the surface unit

use of undersized cookware will

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

surface unit will also improve efficiency.

●

Never leave the surface units unattended at

high heat settings. greasy

●

Be sure the drip pans and vent ducts are not

spillovers

Boilovers

cause smoking and

that may catch on fire.

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

●

not use aluminum foil to line the drip pans

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

: Only certain types of glass,

~rthenware

~itable

or other glazed containers are

for range-top cooking; others may

glass/ceramic9

break because of the sudden change in temperature.

s Do

not immerse or soak the removable

surface units.

●

When flaming foods are under the

turn the fan off. The fan, if operating, the

flame,

●

Keep an eye on foods being fried at high or

medium

Foods for frying

Do not

high

heat settings.

should

put them in a dishwasher.

hood,

may

spread

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

●

Use

little fat for effective shallow or deep-fat

frying.

spillovers

●

If a combination of oils or fats

in frying,

melt

●

Always heat fat slowly, and watch as it heats.

●

Use

possible

Filling the pan too full of fat can cause

when food is

added,

witi

be used

stir together before heating, or as fats

slowly.

a deep fat thermometer whenever

to prevent overheating fat beyond

the

smoking point,

●

Never try to move a pan of hot fat, especially

a deep fat fryer.

Wait until the fat is

cool.

●

Always turn the surface unit controls off before

removing the cookware.

●

To minimize the possibility of burns, ignition

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

surface units.

●

To avoid the possibility of a burn or electric

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

Never clean the

is hot.

Some cleaners produce noxious fumes

cooktop

surface when

and wet cloths could cause steam burns if used on a hot surface.

SAVE

T~SE

INSTRUCTIONS

Page 6

FEATURES OF YOUR

—

WNGE

JDC27 JDS26 JDS27

Feature Index

Bake Element Maybe lifted gently

for wiping oven floor. 2 Broil Element 3 Oven Interior Light 4 Lift-Up

it up to simplify cleaning underneath. 5 Model and Serial Numbers

(under 6 Plug-In Surface Units 7 Drip Pans 8 Surface 9 Controls for the Surface Units

10 Oven Vent Duct Located under

the right rear surface unit.

Cooktop

cooktop)

Ufit

Support rod holds

“ON” Indicator Light

Explained

on page

23,25

19,23,25

12,25

21,22

5,10,11,22

5,22

10,21

4,5,22

Feature Index

11 Oven Controls

12 Oven Light Switch

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

13 Oven Shelves with Stop-Locks

14 Oven Shelf Supports

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

15 Lift-Off Oven Door

with Broil Stop position. Easily removed for oven cleaning.

Broiler Pan and Rack

Explained

on page

8,21

12-15,

17,25

12, 13, 17, 19,

19,23

4, 17, 19,25

Page 7

HOW DOES THIS COOKTOP COMPARE

TO YOUR OLD ONE?

new cooktop has electric coil surface units.

If you are used to cooking with gas burners or other

types of electric

differences when you use electric coils.

cooktops,

you will notice some

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

surface unit you have.

The

following

differences other type of

chart will

b;tween electric-c~il

cooktop

help

you may have used in the past.

YOU

understand the

surface units and any

Type of Electric Coil

Radiant (Glass Ceramic)

Cooktop

.—

Induction

,,!1111//,,,

.\\

,!l,,,,, ,+~

g:*:*$t,,%~z

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

-,, ,,,,, ,,,,

~,.,,,,,,,\\\

Gas Burners

-—-

‘

Description Flattened metal

tubing

containing

electric resistance

wire suspended over a drip pan.

Electric coils under a ceramic

High frequency induction coils under a glass surface.

Solid cast iron disk sealed to the

cooktop surface.

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

glass-

cooktop.

How It Works Heats by direct contact with the pan and by heating the

cooking results, use good quality pans. Electric coils are more forgiving of warped pans than radiant or solid disks. Heats

heat settings as quickly as gas or induction. Electric coils stay hot enough to continue cooking for a short time after they are turned off.

Heat travels to the glass surface and then to the cookware, so pans must be flat on the bottom for good cooking results. The glass continue cooking after it is turned off. Remove the pan from the surface unit if you want cooking to stop.

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

Heats by direct contact with the pan, so pans must be flat on the bottom for good

cooking results. Heats up and cools down more slowly than electric disk stays hot enough to continue cooking after it is turned off. Remove the pan from the solid disk if you want the cooking to stop.

Flames heat the pans directly. Pan flatness is not critical to cooking results, but pans should be well balanced. Gas burners heat the pan right away and change heat settings right away. When you turn the control off, cooking stops right away.

cooktop

is hot from the heat of the pan, but cooking stops right away.

cooktop stays hot enough to

cooktop. After turning the control

air

under the pan. For best

up quickly but does not change

coils.

The

Page 8

FEATURES OF YOUR OVEN CONTROL

?FFFFFF?

TIME OVEN

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

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

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

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

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

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

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

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

9. TIMER ON/OFF. Press this pad to select the timer function. The timer does not control oven operations. 55 minutes.

To set the timer, first press the TIMER ON/OFF

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

To cancel the timer, press and hold the TIMER ON/OFF pad while “TIMER” is flashing.

10.

CLEAWOFF.

operations except clock and timer.

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

The timer

Press this pad to cancel all oven

can

time up to 9 hours and

–

Page 9

OVEN CONTROL, CLOCK

Am TMER

~ck

The clock must be set for the automatic oven timing functions to work properly. The time of day cannot be changed during a Timed Bake cycle.

Timer

The timer is a minute timer;

it does not control oven operations.

The maximum setting on the timer

is 9 hours and 55 minutes.

To Set the Clock

1. Press the

CLOCK

CLOCK pad.

To Set the Timer

1. Press the TIMER

;~Mo\~

ON/OFF pad.

2. Press the INCREASE or DECREASE pad to set the amount of time on the timer.

2. Press the INCREASE or DECREASE pad

The timer will start automatically

within a few seconds of releasing the

~CREASE

timer, as you are setting it, will display

seconds until one minute is reached. Then it will display minutes and

seconds until 60 minutes is reached. After 60 minutes, it will display hours

(“HR” now appears in display) and

minutes until the maximum time of 9 hours and 55 minutes is reached.

to set the time of day.

or DECREASE pad. The

Reset the Timer

If “TIMER” is displayed, press the INCREASE or DECREASE pad until desired time is reached.

If “TIMER” is not displayed, press the TIMER

ON/OFF pad first, then follow the instructions above

to set the timer.

End of Cycle Tone

The end of cycle tone is a series of three beeps followed by one beep every six seconds.

like to remove the signal that beeps every six seconds,

press and hold the To return the signal that beeps every six seconds,

press and hold the

CLEAWOFF

pad for 10 seconds.

If you would

To Cancel the Timer

Press and hold the TIMER ON/OFF pad until the word “TIMER” disappears from the display.

Power Outage

After a power outage, when power is restored, the

display correct-for example, after a 5-minute power interruption the clock will be 5 minutes slow. 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.

wili

flash and time shown will no longer be

Page 10

SU~ACE COO~NG

Your surface units you an infinite choice of heat settings for surface unit cooking.

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

and

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

cooking, indicating the control is keeping the unit at the heat level or power level you set.

quicker heat change than switching to a

lower setting.

How to Set the Controls

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

1111

direction to the desired heat setting. The control must be pushed in to

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

finish cooking. The surface unit “ON” indicator light will glow

when ANY heat on any surface unit is on.

OFF when you

Cooking Guide for Using Heat Settings

HI—Used to begin cooking or to bring water to a boil. Reduce heat setting after water boils.

Medium High—(Setting halfway between HI and

MED)

Maintains a fast boil on large amounts of food.

MED—Saute and brown; keeps food at a medium

boil or simmer. Medium Low—(Setting halfway between

LO) Cook after starting at HI; cooks with little water in covered pan.

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

MED

and

Medium

High

NOTE:

●

At HI and Medium High settings, never leave the

food unattended.

spillovers

●

At LO settings, melt chocolate and butter on small

surface unit.

may catch on fire.

Boilovers

oFF

+’

. <o

$s;

. ; \ j ;

, ~

~~~ \

03W

cause smoking; greasy

Medium

Low

COOKWA~ TWS

Cookware

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

For best cooking results, pans should be flat on the bottom. Match the size of the saucepan to the size of the surface unit.

edge of the surface unit more than 1 inch.

The pan should not extend over the

RIGHT

Not over 1 inch Over 1 inch

WRONG

Page 11

.ep

Fat Frying

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

Wok Cooking

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

available at your local retail

store,

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

HOME CANNING

Canning should

;

that extend beyond one inch of surface unit’s

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

be done on surface units only.

cooktop surfaces

cooktop.

TWS

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

cooktop

surfaces surrounding the

DIA.METER

POTS

Observe the Following Points in Canning

Be sure the canner fits over the center of the surface unit. If your range or its location does not

allow

the canner to be centered on the surface unit,

use smaller diameter pots for good canning results.

2. For best results, use canners with flat bottoms.

Canners with flanged or rippled bottoms (often found in enamelware) don’t make good contact with the surface unit and take a long time to boil water.

Flat-bottomed canners are recommended.

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

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

NOTE: If your house has low voltage, canning may take longer than expected, even though directions

havebeen

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

carefully followed. The process time will

of large quantities of water.

Page 12

USING YOUR OVEN

Before

Look at the controls. Be sure you understand how set them properly.

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

3. Read over the information and tips that follow.

Using Your Oven

Oven Shelves

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

When placing cookware on a shelf, pull the shelf out to the bump on the shelf support. Place the cookware on the shelf, then slide the shelf back into the oven. This will eliminate reaching into the hot oven.

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

shelf out.

To replace, place the shelf on the shelf support with the stop-locks (curved extension of the up and toward the rear of the oven. Tilt up the front and push the shelf toward the back of the oven until it goes past the bump on the shelf support. Then lower the front of the shelf and push it all the way back.

shelf>

facing

4. Keep this guide especially new range.

NOTE:

smell the first few times you turn your oven on. This is normal in a new oven and will disappear in a short time.

YOLI

handy

so you

during

the first weeks of using your

may notice a “burning” or “oily”

can

refer to it,

—

Shelf Positions

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

Shelf positions for cooking are suggested in the

Baking, Roasting and Broiling sections.

Oven Light Switch

Use the switch on

the

control panel to turn the light on and off.

Page 13

BA~G

. oven temperature is controlled very accurately using an oven control system. It is recommended that the Oven Thermostat section. It lists easy Do you operate the oven for a number of weeks to become familiar with your new oven’s performance.

If you think an adjustment is necessary, see the Adjust

Yourse~

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

instructions on how to adjust the thermostat.

How to Set Your Oven for Baking

avoid possible burns, place the shelves in the

correct position before you turn the oven on.

1. Press the BAKE pad.

2. Press the INCREASE or DECREASE pad. The

display Continue pressing until the desired temperature is displayed.

The oven will start automatically. The word “ON” and “100°” will be displayed. As the oven heats up, the display will show the changing temperatures. When the oven reaches the temperature you set, a tone

will

show the last oven temperature used.

will

sound.

3. Press the and then remove the food from the oven.

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

NOTE:

cool internal parts. This is normal and the fan may

continue to run even after the oven is turned off.

CLEAWOFF

A fan may automatically turn on and off to

pad when baking is finished

Oven Shelves

the oven

sl,~.i

or shelves in the desired locations while the oven is cool. The correct shelf position depends on the kind of food and the browning desired. As a general rule, place most foods in the middle of the oven, on either shelf positions B or C. See the chart for suggested shelf positions.

Preheating

Preheat means bringing the oven up to the specified temperature before putting the food in the oven.

the

oven if the recipe calls for it. Preheat

preheat, set the oven at the correct temperature—

ting a higher temperature does not shorten

eat time.

Type of Food

Angel food cake

Biscuits or muffins

Cookies or cupcakes

Brownies

Layer cakes

Bundtor pound cakes

Pies or pie shells Frozen ’pies Casseroles

Roasting

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

and roasts, preheating is not necessary. For ovens

without a preheat indicator light or tone, preheat

10 minutes. After the oven is preheated, place the food in the oven as quickly as possible to prevent heat from escaping.

Shelf Position

orC

B or C

I Bor

B or C

orB

B or C A (on cookie sheet) B or C

A or B

(continued next page)

]

Page 14

BA~NG

(continued)

Baking Pans Pan Placement

Use the proper baking pan. The type of finish on the

pan determines the amount of browning that will

●

Dark, rough or dull pans absorb heat resulting in a

browner, crisper crust.

●

Shiny, bright and smooth pans reflect heat, resulting

in a lighter, more delicate browning. Cakes and cookies require this type of pan.

●

Glass baking dishes also absorb heat. When baking

in glass baking dishes, the temperature may need to be reduced by

25°F.

Use

this type for pies.

occur.

For even cooking and proper browning, there must be enough

results will be better if baking pans are centered as much as possible

or to

Pans should not touch each other or the walls of the oven. Allow 1- to 1 well as from the back of the oven, the door and the sides. If you need to use two shelves, stagger the pans so one is not directly above the other.

room for air circulation in the oven. Baking

the back of the oven.

Baking Guides

When using prepared baking mixes, follow package recipe or instructions for the best baking results.

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

jelly roll pan (short sides all around) may have

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

walls

or the door of the oven. Never entirely cover a

shelf with a large cookie sheet.

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

rather than being placed to the

Y?-

inch space between pans as

front

Pies

For best results, bake pies in dark, rough or to produce a browner, crisper crust. Frozen pies in foil pans

should

be placed on an aluminum cookie sheet

for baking since the shiny foil pan reflects heat away

from the pie crust; the cookie sheet

helps

dull

pans

retain it.

Cakes

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

Page 15

.luminum

Foil

Don’t Peek

Never entirely cover

shelf with aluminum foil. This will disturb the heat

circulation and result

in poor baking. A smaller sheet of foil may be used to catch

spillover by

placing it on a lower

shelf several inches below the food.

T~ED BA~NG

The oven control allows you to turn the oven on or off automatically at specific times that you set. Examples of Immediate Start (oven turns on now and you set it to turn off automatically) and Delay

Start and Stop (setting the oven to turn on automatically at a later time and turn off at a preset Stop Time) will be described.

for

Set the timer not open the door to look at your food. Most recipes provide minimum and maximum baking times such as “bake 30-40 minutes.”

NOT open the door to check until the minimum time. Opening the oven door frequently during cooking allows heat to escape and makes baking times longer. Your baking results may also be affected.

NOTE:

the correct time of day.

❑

Before beginning, make sure the clock shows

~LOCK

pad. Press the INCREASE or DECREASE

the estimated cooking time and do

To set the clock, first press the CLOCK

pad until correct time of day is displayed.

Press the CLOCK pad to start.

How to Set Immediate Start and Automatic Stop

To avoid possible burns,

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

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

the oven will turn off automatically.

1. Press the COOK TIME pad.

cT?$~

❑

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

3. Press the BAKE pad.

The oven will start automatically. The word “ON” and “100°” will be displayed. The Cook Time begin to count down. As the oven heats up, the display will show the changing temperature.

NOTE: If your recipe requires preheating,

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

4. Press the INCREASE or DECREASE pad until the desired temperature is displayed. An attention tone will sound if step 3 is not done.

The words “TIME

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

place the shelves in the

BAKE7’

and “COOK

will

When the oven reaches the temperature you set, a

will

tone will sound. The oven the programmed amount of time, then shut off automatically.

At the end of Timed Bake, the display

show’

’OHR:OO

off. The end of cycle tone will sound.

CLEAR

OFF

NOTE:

●

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

stuffings, poultry and pork, should not be allowed to

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

●

A fan may automatically turn on and off to

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

COOK TIME” and the oven will turn

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

CLEAWOFF

continue to cook for

will

pad to clear the

bactetia

growth.

cool

(continued next page)

Page 16

TMED BA~NG

(continued)

How to Set Delay Start and Automatic Stop

Quick Reminder:

Press the COOK TIME pad.

2. Press the the length of baking time.

3. Press the STOP TIME pad.

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

5. Press the BAKE pad.

6. Press the select an oven temperature.

To avoid possible burns,

correct

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

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

need to add additional time to the Cook Time.

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

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

The control automatically sets the Stop Time by adding

the Cook Time to the time of day. For example, the time of day is Adding 3 hours to the time of day equals

INCREASE~ECREASE

place the shelves in the

po;ition before you turn the oven on.

2:00

and the Cook Time is 3 hours.

pad to set

pad to

5:00.

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

5. Press the BAKE pad.

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

The oven will turn on automatically. The word

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

At the end of Timed Bake, the display

“OHR:OO

The end of cycle tone will sound.

7. Press the necessary. Remove the food from the oven. Remember, even though the oven shuts off automatically, foods continue cooking after the controls are off.

NOTE:

●

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

stuffings, poultry and pork, should not be allowed to sit for more than one hour before or after cooking. Room temperature promotes the growth of harmful bacteria. Be sure the oven light is off because heat from the bulb will speed harmful bacteria growth.

A fan may automatically turn on and off to cool

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

COOK TIME” and the oven will turn off.

CLEAWOFF

pad to clear the display if

will

show

—

ADJUST THE OVEN

You may find that your new oven cooks differently than the one it replaced.

use your new oven for a few weeks to become more familiar with it, following the times given in your recipes as a guide.

If you think your new oven is too hot or too cold, you can adjust the thermostat yourself. If you think

it is too hot, adjust the thermostat to make it cooler. If you think it is too cool, adjust the thermostat to make it hotter.

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

We recommend that you

2040

degrees.

YOURSELF!

THE~OSTAT—

To Adjust the Thermostat:

1. Press the BAKE pad.

2. Select an oven temperature between

3. Immediately, before “ON” appears, press and hold the BAKE pad for about 4 seconds. The time display will change to the oven adjustment display.

4. The oven temperature can be adjusted up to hotter or (–) DECREASE pad to select the desired change in the display.

5. When you have made the adjustment, press the

CLEAWOFF pad to go back to the time of day

display. Use your oven as you would normally.

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

35°F.

cooler. Use the INCREASE or

500°F.

and

(+) 35°F.

550°F.

Page 17

ROASTING

Jasting

is cooking by poultry can be roasted uncovered in your oven. Roasting temperatures, which should be low and steady, keep spattering to a minimum.

Roasting is really

Therefore, oven controls

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

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

2. Check the weight of the meat. Place it fat side up (or

for

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

,The

broiler pan with

rack is a good pan for this.)

(—)

3. Press the BAKE pad

BAKE

dry

heat. Tender meat or

baking procedure used for meats.

are

set for Baking or Timed

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

for

recommended allows roasts to firm up and makes them easier to carve. The internal temperature will rise about 5° to

10°F.;

to compensate for temperature rise, if desired, remove the roast from the oven sooner (at 5° to less than the temperature in the Roasting Guide).

Remember that food will continue to cook in the hot

oven and therefore should be removed when the desired internal temperature has been reached.

()

5. Press the CLEAWOFF pad when

CLEAR

OFF

roasts is 10 to 20 minutes. This

IO°F.

4. Press the INCREASE or DECREASE pad. “350°” appears in the display. Continue pressing until the desired temperature is displayed.

The oven will start automatically.

The word “ON” and “100°” will be

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

roasting is finished, and-then remove

the food from the oven.

To change the oven temperature during roasting,

INCREASE or DECREASE pad to get the new temperature.

press the BAKE pad and then the

Use of Aluminum Foil

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

(continued next page)

NOTE:

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

A fan may automatically turn on and off to

Page 18

Questions and Answers

ROAST~G

(continued)

Q. Is it necessary to check for doneness with a

meat thermometer?

Checking the finished internal temperature at

the completion of cooking time is recommended. Temperatures are shown in the Roasting Guide. For roasts over 8

lbs.,

check with thermometer at half-hour intervals after half the cooking time has passed.

Q. Why is my roast crumbling when I try to

carve it?

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

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

ROAST~G GU~E

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started

without thawing, but allow 10 to 25 minutes per pound additional time (10 minutes per pound for roasts under 5 pounds, more time for larger roasts).

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

roast or poultry?

It is not necessary to preheat your oven. Preheat

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

When buying a roast, are there any special tips

that would help me cook it more evenly?

A. Yes.

Buy a roast as even in thickness as possible,

or buy rolled roasts.

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

roasting a turkey?

Sealing the foil will steam the meat. Leaving it

unsealed allows the air to circulate and

brown

the meat.

Make sure poultry is thawed before roasting.

Unthawed poultry often does not cook evenly. Some

commercial frozen poultry can be cooked successfully without thawing. Follow the directions given on the package label.

Oven

Type

Temperature

Doneness

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

Lamb

leg or bone-in shoulder*

Veal shoulder,

Pork loin, I{am,

precooked

leg

or loin*

rib or shoulder*

325°

325° 325° 325°

Rare: Medium:

Don~:

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

Poultry

Chicken or Duck Chicken pieces

Turkey

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

tThe

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

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

325° 350°

325°

Well Done: Well Done:

Well Done:

Approximate Roasting Time in Minutes

24-33

35-39 40-45 21-25 25-30 30-35 3545 3545

17–20 minutes 3 to 5

35-40 3540

10 to 15

18-25

Ibs.

Per

Pound

18-22 22–29 30-35 20-23 24-28 28-33 3040

3040

per pound (any weight)

Over 5 30–35

lbs.

Over 15

15-20

lbs.

140°F.

Internal Temperature

140°–1500t

150°-1600 170°–1850

140°–1500t

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

185°-1900 185°–1900

In thigh:

185°-1900

means some

‘F.

Page 19

BROILING

.)iling is

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

cuts

of meat can be broiled. Follow these directions to

keep spattering and smoking to a minimum.

If the meat has fat or gristle around the edge, cut vertical slashes through both about 2 inches apart. If desired, the fat may be trimmed, leaving a layer

about 1/8

Place the meat on the broiler rack in the broiler

Always use the rack so the fat drips into the broiler

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

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

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

Leave the door open to the broil stop position.

open by itself, yet the proper temperature is

maintained in the oven.

cookin&

inch thick.

food by intense radiant heat from

The door stays

Dan.

if your

Turn the food

Time

the

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

5. Press the BROIL pad. Preheating the elements is not necessary. (See the Comments column in the Broiling Guide.)

6. Press the INCREASE pad once for LO Broil or twice for HI Broil.

change from HI Broil to LO Broil, press the

To BROIL pad then press the DECREASE pad once.

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

NOTE:

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

using tongs only once during cooking.

foods for the first side according to the Broiling

for

A fan may automatically turn on and off to

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 prevent fat and meat juices from draining into 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 and Answers

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

they should?

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

may be low. In these cases, preheat the broil element for 10 minutes before placing broiler pan with food in oven. Check to see if you are using the recommended shelf position. Broil for longest period of time indicated in the Broiling Guide. Turn food only once during broiling. You may need to move the food to a higher shelf position.

Should I salt the meat before broiling?

.~o,

Salt draws out the juices and allows them to evaporate. meat with a fork also allows juices to escape. Turn the meat with tongs instead of a fork.

Always salt after cooking. Piercing the

will

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

rack in the pan?

A. Yes.

Q. Do I need to grease my broiler rack to prevent A. No.

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

meat from sticking?

The broiler rack is designed to reflect broiler heat, thus keeping the surface cool enough to prevent meat from sticking to the broiler rack lightly with a vegetable cooking spray before cooking will make clean-up easier.

the

surface. However, spraying

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

Page 20

●

Always use the broiler pan and rack that comes with

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

● The oven door should be open to the broil

stop position.

●

For steaks and chops, slash fat evenly around the

outside edges of the meat. To slash, cut crosswise

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

●

If desired, marinate meats or chicken before broiling,

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

●

When arranging food on the pan, do not let fatty

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

●

The

broiler does not need to be preheated. However, for

very

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

●

Use LO Broil to cook foods such as poultry or thick

pork chops thoroughly without over-browning them.

●

Frozen steaks can be broiled by positioning the oven

shelf at next lowest shelf position and increasing cooking time given in this guide 1

●

your range is connected to 208 volts,

times per side.

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

Food Bacon

Ground Beef

Well Done

Beef Steaks

Rare Medium Well Done

Chicken

Bakery Products

Bread

(Toastj

or Toaster Pastries English Muffins

Lobster Tails

Fish

Ham Slices

(precooked)

Pork Chops

Well Done

Lamb

Chops

Medium

Well Done Medium

Well Done

Wieners

similar precooked

sausages, bratwurst

and

Quantity

antior

Thickness

1/2

lb.

(about

thin slices)

1 lb.

(4 patties)

1/2 to 3/4 inch

1 inch thick (1 to 1X

lfi inch thick

2X lbs.)

(2 to

whole

2fi

(2 to

split lengthwise

2 to 4 slices

1 pkg. (2)

2 (split)

(6 to 8 oz. each)

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

1 inch thick

2 (1/2 inch thick)

2 (1 inch thick), about 1 lb.

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

inch thick),

2 (1

about 1 lb.

l-lb. pkg. (10)

thick

lbs.)

lbs.),

Shelf I First Side

Position I Time, Minutes

c c

c I c

C or D C or D

25 35

%–2

3-4

13-16

12 14 17

Second Side

Time, Minutes

5 6

7-8

14-16

20-25

10–15

1/2

Do not

turn over.

9 10 12

12-14

1-2

Comments

Arrange in single layer.

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

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

Slash fat.

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

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

Cut through back of shell. Spread

onen.

Brush with melted butter before

-c ----

broiling and after half of broiling time. Handle and turn very carefully.

Brush with lemon butter before and during cooking, if desired.

b~oiler

Preheat Increase time 5 to 10 minutes per side

for

1 k inch thick or home cured ham.

Slash fat.

to increase browning.

If desired, split sausages in

half lengthwise; cut into 5- to

6-inch pieces.

—

Page 21

CAm

.}per

care and cleaning are important so your range will give you efficient

and

satisfactory service. Follow these directions carefully in caring for it to

help assure safe and proper maintenance.

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

AND

CLEAN~G

Control Panel and Knobs

It’s

a good idea to wipe the control panel after each

use.

Clean with mild soap and water or vinegar and

water, rinse with clean water and polish dry with a

soft cloth. Do not use abrasive cleansers, strong liquid

cleansers, plastic scouring pads or oven cleaners on the control panel–they 50/50 solution of vinegar and hot water works well.

The control knobs may be removed for easier cleaning.

Before removing the knobs for cleaning, please note that the knobs on the left side and the knobs on the right side are in the proper OFF position. When

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

Porcelain Enamel

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

However, any acidic foods spilled

juices, tomato or vinegar) should not be permitted to

remain on the finish.

If acids spill on the cooktop while it is hot,

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

For other spills such as fat smatterings,

soap and water or cleansing powders after the surface has cooled. Rinse well. Polish with a dry cloth.

will

damage the finish. A

Cooktop

(on some models)

(such as fruit

use a dry

wash with

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

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

handkerchie~ or a piece of string under and around

the knob edge and knob and find the molded rib.

Clear groove in stem

Wash the knobs

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

knob into the clear groove on the stem.

pull

up. Check the inside of the

in soap and water but do not soak.

Brushed Chrome Cooktop (on some models)

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

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

To help prevent finger marks after cleaning,

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

spotting or fingerprinting. Wipe away excess oil with a clean. soft cloth.

Rinse and

(continued tlext page)

Page 22

CA~ Am CLEAN~G

Surface Units and Drip Pans

(continued)

clean the surface units, turn the control to the highest

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

●

Be sure all the controls are turned to OFF and

the surface units are cool before attempting to

remove them.

●

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

●

Do not clean the surface units in a dishwasher.

●

Do not bend the surface unit plug terminals.

●

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

the plug-in receptacle.

To remove a surface unit:

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

Sutiace Unit

Receptacle

Drip Pan

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

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

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

To replace a surface unit:

●

Replace the drip pan into the recess in the

cooktop.

Make sure opening in the pan lines up

with the receptacle.

●

Insert the terminals of the surface unit through

the opening in the drip pan and into the receptacle.

●

Guide the surface unit into place so it rests evenly.

Drip Pans

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

them in a covered container (or a plastic bag) with 1/4 cup ammonia to loosen the soil. Then scrub with a soap filled scouring pad if necessary. Rinse with clean water and polish with a clean soft cloth.

The drip pans may also be cleaned in the dishwasher.

Clean the area under the drip pans often.

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

Do not cover drip pans with foil.

Using foil so close to the receptacle could cause shock, fire or damage to the range.

l,ift-Up Cooktop

Clean the area under the

cooktop

often. Built-up soil,

especially grease, may catch fire.

To make cleaning easier,

the entire

cooktop

may be

lifted up and supported in the up position.

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

cooktop

cooktop.

Grasp the front sides of the

and lift. The surface units and drip pans do not need to be removed, however, you may remove one to make raising the cooktop easier.

After cleaning under the cooktop

water and a clean cloth, lower the not to pinch your fingers.

Oven Vent

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

with hot, soapy

cooktop.

‘

Be careful

SUPPOH Rod

Oven Vent

Page 23

t-Off Oven Door

The oven door is removable, but it is heavy.

You may need help removing and replacing the door. This can cause the glass to break or cause damage to the door.

To remove the door,

to the special stop position that will hold the door open. Grasp firmly on each side and

lift the door straight up and off the hinges. NOTE:

● Be careful not to place hands between the hinge and

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

●

While working in the oven area, cover the hinges with

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

To replace the door,

special stop position. Position the slots in the bottom of the door squarely over the hinges at the same time. If hinges

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

not lift the door by the handle.

open it a few inches

make sure the hinges are in the

TO CLEAN THE DOOR: Inside of door:

● Soap and water will normally do the job. Heavy

spattering or

spillovers may

require cleaning with a

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

juices or pie filling) to remain on the surface. They

may cause a dull spot even after cleaning.

● If necessary, you may use an oven cleaner.

package directions.

●

Clean the inside of the oven window with a mild

non-

scratching cleaner and a damp cloth.

Outside of door:

●

Use soap and water to thoroughly clean the top, sides

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

●

Spillage of marinades, fruit juices, tomato sauces and

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

● Do not use oven cleaners, cleansing powders or

harsh abrasives on the outside of the door.

Porcelain Oven Interior

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

back and inside of the

will

stay new-looking for years.

Let the range cool before

cleaning.

you

We recommend that

weir

rubber gloves when cleaning the range.

Soap and water will normally do the job.

spattering or

spillovers

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

juices or pie filling) to remain on the surface. They

may cause a

dull

Household ammonia may make the cleaning job easier.

container in a

fllmes will

Place

1/2

cold

help loosen

door—

Heavy

may require cleaning with a

spot even after cleaning.

cup in a shallow glass or pottery

oven overnight. The ammonia

the burned-on grease and food.

If necessary, you may use an oven cleaner.

Follow package directions.

Cautions about using spray-on oven cleaners:

●

Do not

spray on the electrical controls and switches because it could cause a short circuit and result in sparking or fire.

●

Do not

allow a film from the cleaner to build up on the temperature sensor—it could cause the oven to heat improperly. (The sensor is located at the top of the oven.) Carefully wipe the sensor clean after each oven cleaning, being careful not to move the

sensor as a change in its position could affect how

the oven bakes.

●

not

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

(c[)ntinlted next page)

—

Page 24

CAm Am CLEAN~G

(continued)

continuous-cleaning

Special Care of Continuous-Cleaning Oven Interior: Do not attempt to clean the oven until

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

cooking. The oven interior is finished with a

(outing

with soap, detergents, steel wool pads, commercial oven cleaners, coarse abrasive pads or coarse brushes. Use of such cleansers

will cause permanent damage.

The special coating is a porous ceramic material,

which is dark in color and feels slightly rough to the touch. If magnified, the surface peaks, valleys and sub-surface “tunnels.” This rough finish tends to prevent grease spatters from forming little beads or droplets that run down the side walls of a hard-surface oven liner, leaving unsightly streaks that require hand cleaning. Instead, when spatter hits the porous finish, it is dispersed and partially absorbed. This spreading action increases the exposure of oven soil to heated air and makes it somewhat less noticeable.

Soil may not disappear completely

after extended usage, stains may appear that cannot be removed.

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

especially sugars, egg or dairy mixtures.

This special coating is not used on the oven shelves

or on

::lcan dtin~agi~lg

~~se and

or otherwise damaging the porous finish on the oven walls.

that cannot be cleaned in the usual manner

the inside of the oven door.

with a commercial oven cleaner to prevent

the Continuous-Cleaning Oven coating.

care in removing and replacing the shelves

dishes in order to avoid scratching, rubbing

Oven

Interior

andor

the use of oven sprays

would appear as

and at some time

Remove these to

(on some models)

you

have

special

To Clean the Continuous-Cleaning Oven:

1. Let range parts cool before handling. We recommend rubber gloves be worn when cleaning

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

3. Soil visibility maybe reduced by operating the oven at control to Repeated cycles may be necessary before improvement in

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

4. If a spillover or heavy soiling occurs on the porous surface, as soon as the oven has cooled, remove as much of the soil as possible using a small amount

of water and a stiff-bristle nylon brush. Use water

sparingly and change it frequently, keeping it as

clean as possible, and be sure to paper towels, cloths or sponges. Do not rub or

scrub with paper towels, cloths or sponges, since

they will leave unsightly lint on the oven finish. If water leaves a white ring on the finish as it dries, apply water again and blot it with a clean sponge,

starting at the edge of the ring and working toward

the center.

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

the porous surface and reduce its ability to work.

Do not scrape the porous surface with a knife or spatula—

the finish.

400°F.

Close the door and set temperature

400°F.

Time for at least 4 hours.

appearance is apparent.

. .

These products will spot, clog and damage

they could permanently damage

. .

blot

it up with

—

Page 25

Shelves

Clean the shelves with an abrasive cleanser or steel wool.

After cleaning, rinse the shelves with clean

water and dry with a clean cloth.

Broiler Pan and Rack

After broiling,

the broiler pan from the oven. Remove the rack

from the pan. Carefully

pour

out

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

soap-filled or plastic scouring pad.

If food has burned on,

while hot and cover with wet paper towels or a dishcloth. Soaking the pan will remove burned-on foods.

Oven

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

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

~-aker panel or unplug

a~P1iance bulb

bulb will break.

Light Bulb

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

remove

sprinkle the rack with detergent

the range from the electrical outlet. Let

only.

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

mlmy\l\I\y\m

Painted Surfaces

Painted surfaces include the control panel. Clean this with soap and water or a vinegar and water solution. cleansing powders, steel wool or harsh abrasives on any painted surface.

Do not use commercial oven cleaners,

The broiler pan may be cleaned with a commercial oven cleaner.

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

Do not store a soiled broiler pan and rack anywhere in

the range.

the

bulb

Glass Window

To clean the outside of the oven window, use a glass cleaner. Rinse and polish with a dry cloth.

Clean the inside of the oven window with a mild non-scratch cleaner and a damp cloth. Rinse well to avoid streaking.

Oven

Do not clean the bake element or the broil element.

Any soil will burn off when the elements are heated.

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

around the bake element

element with warm water.

Heating Elements

spillovers,

residue or ash accumulate

gently

wipe around the

Broil Element

Bake Element

Page 26

●

QUESTIONS?

USE THIS PROBLEM SOLVER

PROBLEM

“F-AND A NUMBER” FLASH IN THE DISPLAY

‘OVEN

wILL

NOT WORK

OVEN LIGHT DOES NOT WORK

FOOD DOES NOT BROIL PROPERLY

FOOD DOES NOT ROAST OR BAKE PROPERLY

CLOCK AND MI

N{JTE/SECOND

TIMER DO NOT WORK

CONTROL BEEPS AFTER

ENTERING COOK TIME

i.>R

STOP TIME

~3k:EN

TEMPERATURE

H(IT

OR TOO COLD

TOC

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

STRONG ODOR

FAN NOISE

POSSIBLE CAUSE

●

This is function error code. Press the

one

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

CLEAWOFF

pad. Allow the oven to cool

disconnect power to the oven and call for service.

●

The plug on

●

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

●

The oven controls are not properly set.

●

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

●

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

●

Oven controls not set properly. See the Broiling section.

●

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

●

Improper shelf position being used. See the Broiling Guide.

●

Food is being cooked on a hot pan.

●

Cookware is not suited for broiling.

Low voltage. See the Broiling section.

●

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

and slit as recommended.

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

●

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

●

Incorrect cookware or cookware of improper size is being used.

●

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

Do Zt Yourse~section.

“

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

●

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

●

Check for a power outage.

●

See the Oven Control, Clock and Timer section.

●

This is reminding you to enter a bake temperature.

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

●

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

●

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

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

* A fan

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

tie

range is not completely inserted in the electrical outlet.

Yourfe~section.

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

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

Center@

800.626.2000 consumer information service

Page 27

We’ll Be There

‘~~ith

the purchase of your new

iormation

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

GEAnswer Center@

80~626200fl

GF,

appliance, receive the assurance that if you ever need

Whatever your question

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

(lenter”

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

In-Home Repair

about

any GE major appliance, GE Answer (~enter~

And you can call any time.

Semice

C.E

Answer

80MEXARES(80M32-273q

A GE

consumer

scheduled

c{)lllpzlny’-(~perated

convenience

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

repairs can

service professional will provide expert. repair service,

at a Lime that’s convenient

locations offer you service today or

(7:()()

a.m. to

be handled in just one visit.

7:00

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

f{~r

you. Many GE Gonsurner Service

Lomorrow,

or at your

For Customers With Special Needs...

80~6262000

Upon request, GE will provide

Braille controls

aPPliances~ and a

assist in planning a barrier-free kitchen for persons with limited mobility. To obtain these free of charge, call 800.626 .2000.”

fi)r a variety of GE

brochure

itkms,

Consumers with impaired hearing or speech who have access to a

call information or service.

TDD or a conventional teletypewriter may

800-TDD-GEAC

(800-833-4322) to request

SeNice

Contracts

80@62&2224

You can have the secure feeling that GE Consumer Service will still be there after your warranty expires. Purchase a GE contract while your warranty is still in effect and you’ll receive a substantial discount. With a multiple-year contract, you’re assured of future service at today’s prices.

Parts

andAccessories

80@62&2002

Individuds quatified

have needed parts or accessories sent directly to

home. The GE parts system provides access to over

/,000

parts

. . fully warranted. VISA, MasterCard and Discover cards are accepted.

to service their own appliances User maintenance instructions contained

cover procedures intended to be performed by any user.

and all GE Genuine

Renewal parts are

Other servicing service personnel. Caution must be exercised, since improper servicing may cause unsafe operation.

generdy

in this guide

shotid be referred to

qudfied

Page 28

YOUR GE RANGE

WARRANTY

Staple sales

here. Proof of original

needed to

under warranty.

slip

or cancelled check

purchase date

obtain

service

(

WHAT IS COVERED

WHAT IS NOT COVERED

FULL ONE-YEAR WARRANTY

For one year from date of original purchase, we will provide, free of charge, your home to repair or

any Pafi

because of a manufacturing defect.

● Service trips to your home to

Read your Use and Care materials.

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

GE Answer

800.626.2000 consumer information service

● Improper installation. If you

pafls

and service labor in

replace

the

range

that fails

teach you how to use the product.

If you then have any

Cente@

have an installation problem, contact your dealer or installer. You are responsible

for providing adequate electrical,

gas, exhausting and other connecting facilities as described in the Installation Instructions provided with the product.

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

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

ordinary home use in the

states, Hawaii and Washington,

In Alaska the warranty is the same

except that it is LIMITED because

you must pay to ship the product to the service technician’s travel costs to your home. All warranty service

shop or for the service

by our Factory Sewice Centers or by our authorized Customer servicers during normal working hours.

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

● 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.

48 mainland

D.C.

will be provided

Car@

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

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

Recycled Paper

Part No. 164 D2966P094 Pub No. 49-8574

1-95

va~

Warrantor: General Electric Company

if further help is needed concerning this warranty, write:

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

from state to state.

—.

JDC27 JDS26 JDS27

Printed in LaFayette, GA