GE JGSS05GPJ, JGBS16PJ, JGBC16GP, JGBS16GPJ, JGSS03EJ Use And Care Manual

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Page 1

Howtoget the best from

Contents

Appliance Registration

Problem Solver 23

Care and Cleaning

17-21

Repair Service 23

Control Panel 19

Safety Instructions

3-5

Features

6-9 Surface Cooking 10,11

Flooring Under Range

5 Burners, Burner Grates 18

Leveling

5 Clock and Timer 11

Lif&Up Cooktop

Control Settings

Model and Serial Numbers

Cookware Tips

Oven 11,12

Drip Pans 18

Air Adjustment 21

Flame Size 10

Baking, Baking Guide

14,15

Lighting Instructions 10

Broiler Pan and Rack

20 Warranty

Back Cover

Broiling, Broiling Guide 16 Continuous Cleaning Care 17

Control Settings 12 Door Removal

Light; Bulb Replacement 12, 19 Lighting Instructions 11,12

Oven Bottom Removal

Preheating

Roasting, Roasting Guide 15 Shelves 12,20

Thermostat Adjustment

VentDuct

UseandCareof

gasmodels

StandingPilot

JGSS03PJ JGSS05GPJ JGBS16PJ JGBS16GPJ JGBC16GPJ

ElectricIgnition

JGSS03EJ JGSS05GEJ JGSCOXEJ JGBS16EJ JGBS16GEJ JGBC16GEJ

JGBCliGEJ

dll!llg

YourDirectLineto GeneralElectric TheGEAnswerCentd 800.626.2000

GE NE RAL@EIECTRIC

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Page 2

Help us help you...

Read this book carefully.

It is intended to help you operate and

maintain your newrange properly. Keep ithandy for answers to your

questions.

If you don’t understand something or need more help, write (include your phone number):

Consumer Affairs General Electric Company Appliance Park Louisville, KY 40225

Write down the model

and serial numbers.

You’ll find them on a label located in the burner box under the cooktop. See pages 6 and 8.

These numbers are also on the Consumer Product Ownership

Registmtion Card that came with your range. Before sending in this card, please write these numbers here:

Model Number

Serial Number

Use these numbers in any correspondence or service calls concerning your range.

If you received a damaged range . ..

Immediately contact the dealer (or builder) that sold you the range.

Save time and money. Before Yourequest service:..

Check the Problem Solver on

page 23. It lists causes of minor

operating problems that you can

correct yourself.

FOR YOUR SAFETY

TurnOFFallrange controls

Ifyousmellgas:

1.Openwindows

2.Don’ttouch

electrical switches* Extinguishany

openflame

4. Immediatelycall yourgassupplier

●Don’t turn electric switches on

or offbecause sparks may ignite the gas.

FOR YOURSAFETY Keeptheappliance

areaclearandfree fromcombustible materials,gasoline andotherflammable vaporsandliquids.

Page 3

SAFETY INSTRUCTIONS

Read all instructions beforeusing this appliance.

When YouGet YourRange

● Havethe installer showYOU

the location of the range gas cut-offvalve and howto shut it off if necessary.

● Haveyour rangeinstalled

and properlygroundedbya qualified installer,

in accordance with the Installation Instructions. Any adjustment and service should be performed only by qualified gas range installers or service technicians.

. Plug

yourrange intoa 120-VOlt

groundedoutlet only. Do not

remove the round grounding prong from the plug. If in doubt about the grounding of the home electrical

system, it is your personal

responsibility and obligation to

‘3

haveanungroundedoutlet replaced with a properly-grounded three-

prong outlet in accordance with the National Electrical Code.

not use an extension cord with this appliance.

Be sureall packing materials

are removedfrom the range

beforeoperating it, to prevent fire

or smokedamage should the packingmaterial ignite.

. Locaterangeout of kitchen

traffic path and out of drafty

locations to preventpilot outage (onmodeis so equipped)and pooraircirculation.

QBesureyourrangeiscorrectly

adjustedbya qualified service

technicianor installer for the typeofgas (Naturalor LP) on whichitis to be used. Your

rangecan be converted foruse on one type of gasor the other.

SeeInstallation Instructions.

)

● After prolongeduseof a

range,high floortemperatures mayresult andmany floor coveringswillnotwithstand this kindof use. Never

install the range over vinyl tile or linoleum that cannot withstand such type of use. Never install it directly over

interior kitchen carpeting.

Using Your Range

QDon’tleavechildrenaloneor unattendedwhere arangeis hot or in operation. They could be

seriously burned.

● Don’tallow anyoneto climb,

standorhang on the door,

broiler compartmentor range

top. They could damagethe range

and eventip it overcausing severe personal injury.

● CAUTION:ITEMSOF

INTERESTTOCHILDREN

SHOULDNUI’BE SIXIREDIN CABINETSABOVEA RANGE OR ON THEBACKSPLASH OF A RANGE-CHILDREN

CLIMBINGONTHERANGE TOREACHITEMSCOULDBE SERIOUSLYINJURED.

c Letburner gratesand other

surfacescoolbeforetouching

them orleavingthem where childrencanreachthem.

QNeverwearloose fitting or hanginggarmentswhile using the appliance. Flammable

material could be ignited if brought in contact with flame or hot ovensurfaces and may cause severebums.

● Neveruse your appliancefor

warmingor heatingthe room.

Prolongeduse of the range without adequate ventilation can be hazardous.

● Do notuse water on grease

fires. Neverpick up a flaming pan. Turn offburner, then smother flaming pan bycovering pan completely with well fitting lid, cookie sheet or flat tray. Flaming grease outside a pan can be put out by coveringwith baking soda or, if available, a

multi-purpose dry chemical or foamfire extinguisher.

c Do not storeflammable

materialsin anovenor near the cooktop.

● Do notlet cooking grease

or other flammable materials accumulatein or near the range.

● Whencooking pork, follow

our 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 meat will be safe to eat.

Surface Cooking

● Alwaysuse theLITEposition

whenignitingtop burners and makesuretheburnershaveignited.

c Neverleavesurface burners

unattendedat HIGH flame settings. Boilovercauses

smokingand greasy spillovers that maycatch on fire.

● Adjusttop burner flame size

so it doesnot extendbeyondthe

edge ofthe cookingutensil.

Excessiveflame is hazardous.

. Use only dry potholders—

moist or damp potholders on hot

surfacesmay result in burns from steam. Do not let potholders come near open flames when lining utensils. Do not use a towel or other bulky cloth in place of a

potholder.

Page 4

IMPORTANT SAFETY INSTRUCTIONS (continued)

QTominimize the possibility of

burns, ignition of flammable

materials, and spillage, turn cookware handlestowardthe side or back ofthe range without extendingover adjacent burners.

c Alwaysturn surface burnerto

OFF beforeremovingutensil.

QCarefullywatchfwds being

fried at HI flame setting.

s Neverblock the vents (air

openings)oftherange. They

providethe air inlet and outlet

which is necessary for the range to operate properly with correct combustion.

● Do notuse a wokon the

cooking surface if the wokhasa

roundmetalringwhichisplaced overthe burnergrateto support the wok. This ring acts as a heat

trap whichmaydamagethe burner

grate and burner head. Also, it

maycause the burner to work

improperly. This maycause a

carbon monoxide levelabovethat

allowedbycurrent standards,

resulting in a health hazard.

● Foodsfor frying shouldbe as

dryas possible. Frost on frozen

foodsor moisture on fresh foods can cause hot fatto bubble up and oversides of pan.

● Useleast possibleamount of

fat for effectiveshallowor deep-

fat frying. Filling the pan too full

of fatcan cause spilloverswhen

food isadded.

c If a combinationof oils or

fatswillbe usedin frying, stir

together beforeheating, or as fats

melt slowly.

● Alwaysheat fat slowly,and

watchas it heats. c Use deep fat thermometer

wheneverpossibleto prevent overheatingfat beyondthe smokingpoint.

. useproperpansize—Avoid

pans that are unstable or easily tipped. Select utensils havingflat bottomslarge enough to properly contain foodavoidingboilovers and spillovers,but large enough to coverburner grate. This will both savecleaning and prevent hazardousaccumulations of food, sinceheavyspatteringor spillovers lefton rangecan ignite. Use pans with handles that can be easily grasped and remain cool.

c Useonlyglasscookwarethat

is recommended

for use on gas

burners.

Keepall plastics awayfrom

topburners.

● Toavoidthe possibilityof a

burn, alwaysbecertainthatthe controlsforall burnersare at OFF positionand all gratesare coolbeforeattemptingtoremove the grate.

● Whenflaming foods under

the hood, turn the fan off. The

fan, if operating, may spread

theflame.

● If rangeis located near a

window,do not use long curtains whichcould blowover the top

burners and create a fire hazard.

● Whena pilot goes out, (on

models soequipped), you will detect a faint odor of gas as your signalto relight pilot. When relightingpilot, make sure burner controls are in OFF position and followinstructions described on followingpages to relight.

● If you smell gas, and youhave

already made sure pilots are lit, turn offthe gas to the range and call a qualified service technician. Neveruse an open flame to locate a leak.

Baking, Broiling and Roasting

● Do not use ovenfor a storage

area. QStandawayfrom the range

whenopening the door of a hot oven.Thehotair or steamwhich escapescan cause burns to hands,face and/or eyes.

● Keepovenfree from grease

buildup.

● Placeovenshelvesindesired

positionwhile oveniscool.

● Pullingoutshelf to the shelf

stopis a convenienceinlifting heavyfoods. It is also a precautionagainstburnsfrom touchinghot surfaces of the doororovenwalls.

● Don’theat unopenedfood

containersin the oven. Pressure couldbuildupand thecontainer couldburstcausing an injury.

c Don’tuse aluminum foil anywherein the ovenexceptas describedin this book. Misuse

could result in a fire hazard or damageto the range.

c When usingcooking or

roastingbags in oven, followthe manufacturer’sdirection.

● Useonly glasscookware

thatisrecommendedfor use

in gasovens.

● Alwaysremovebroiler pan

frombroilercompartmentas soonasyou finish broiling.

Grease left in the pan can catch fire if ovenis used without removingthe grease from the broiler pan.

Page 5

~ ● When broiling, if meat is too

close to the flame, the fat may ignite. Trim excess fat to prevent

excessiveflare-ups.

● Make sure broiler pan is in

place correctly

to reduce the

possibility of grease fires.

● If youshould havea grease

fiie in the broiler pan, turnoff

oven, and keep drawer closed to contain fire until it burns out.

Cleaning YourRange

● Cleanonly partslisted inthis

Use andCareBook.

● Keeprange clean and free of

accumulations of grease or

spilloverswhich may ignite.

If YouNeed Service

● Read “The Problem Solver”

on page23 of this book.

● Don’tattempt to repair

or replace any part of your range unless it is specifically recommendedin this book. All

other servicing should be referred to a qualified technician.

SAVETHESE INSTRUCTIONS

Flooring Under the Range

Yourrange, like so many other

household items, is heavy and can settle into soft floor coverings such as cushioned vinyl. When

moving the range on this type of flooring, use care.

Do not install the range over kitchen carpeting unless you place an insulating pad or sheet of

l/4-inch-thick plywood between

the range and carpeting.

When the floor covering ends at

the front of the range, the area that

the range will rest on should be built up with plywood or similar material to the same level or higher than the floor covering. This will allow the range to be moved for cleaning or servicing.

Leveling the Range

Your range must be level in order to produce proper cooking and baking results. After it is in its final location, place a level horizontally on an oven shelf and check the Icvclness front to

back and side to sick. Level

the range by adjusting the leveling legs or by placing shims under the corners tis nccdcd.

Page 6

Features of YourRange

QQQ

JGSS03PJwith

Standing Pilot Ignition

JGSS03EJ with

Automatic Pilotless Ignition

●

JGSS05GPJ with Standing Pilot Ignition

JGSS05GEJ with

Automatic Pilotless Ignition

JGSC07Ga with Automatic Pilotless Ignition

Page 7

JGSS03PJ

JGSS05GPJ

FeatureIndex

Seepage

JGSS03EJ

JGSS05GEJ JGSC07GU

1 Model and Serial Numbers

● ●

(in burner box under cooktop)

●

2 Surface Burner Controls

10 4 4 4

3 Surface Burners and Grates

10 4 4 4

4 Oven Temperature Control

● ● ●

5 Clock and Timer

●

6 Oven Vent

● ●

●

7 Oven Interior Light

●

8 Oven Light Switch

●

(lets you turn interior oven light

on and off)

9 Oven Shelves 12, 19

2 2

2 (easily removed or repositioned on shelf supports)

10 Oven Shelf Supports 12

● ●

●

11 Broiler Pan and Rack 20

●

● ●

12 Removable Oven Door 18

●

(easily removed for ovencleaning)

13 Lift-Up Cooktop 19

● ●

●

(locks in up position to simplify cleaning underneath)

14 Removable Oven Bottom

●

● ●

15 Broiler Drawer

● ●

●

16 Porcelain Enamel Oven Interior

● ●

17 Continuous-Cleaning Oven Interior

●

Page 8

Features of YourRange

JGBS16PJwith Standing Pilot Ignition

JGBS16EJwith Automatic Pilotless Ignition

JGBS16GPH with Standing Pilot Ignition

JGBS16GEHwith Automatic Pilotless Ignition

JGBC16GPJwith Standing Pilot Ignition

JGBC16GEJwith Automatic Pilotless Ignition

JGBC17G~ with Brushed Chrome Cooktop

Automatic pilotless Ignition

Page 9

Explained

JGBS16PJ JGBS16GPJ JGBc16GPJ

FeatureIndex

on page

JGBS16EJ JGBS16GU JGBa6GEJ JGBa7Gw

1 Model and Serial Numbers

2 “o

●

● ●

(in burner box under cooktop)

2 Surface Burner Controls

10 4 4

4 4

3 Surface Burners and Grates

10 4 4

4 4

4 Oven Temperature Control

● ● ●

●

5 Clock and Timer

● ●

6 Oven Vent

● ●

7 Oven Interior Light

● ●

8 Oven Light Switch

● ●

(lets you turn interior oven light on and off)

9 Oven Shelves 12, 19 2 2

2 2 (easily removed or repositioned on shelf supports)

10 Oven Shelf Supports 12

●

11 Broiler Pan and Rack

●

● ●

12 Removable Oven Door

●

● ●

(easily removed for ovencleaning)

13 Lift-Up Cooktop

● ●

(locks in up position to simplify cleaning underneath)

14 Removable Oven Bottom 18

●

15 Broiler Drawer

●

● ●

16 Porcelain Enamel Oven Interior

●

17 Continuous-Cleaning Oven Interior

● ●

Page 10

Surface Cooking

Lighting Instructions

StandingPilotModels JGSS03PJ

JGBS16GPJ

JGSS05GPJ

JGBC16GPJ

JGBS16PJ

The

surface burners on your range have standing pilots that must be lit initially. Tolight them:

1. Be sure surface burner control

knobs are in the OFF position.

2. Remove the grates and lift the cooktop up (see page 18).

3. Locate the two pilot ports and light each of them-witla match.

4. Lower the cooktop. Yoursurface burners are now ready for use.

ElectricIgnitionModels JGSS03EJ

JGBS16GEJ

JGSS05GEJ

JGBC16GEJ

JGSC07GEJ

JGBC17GEJ

JGBS16EJ

Surfhceburners on these ranges are lighted by electric ignition, ending the need for standing pilots with constantly burning flames.

In case

ofa poweroutage,you can

light the pilotless ignition surface burnerson your rangewith a match. Hold alighted matchto the burner, thenturn the knob to the JJTE position.

Toavoidgettingburned, useextremecautionwhenlighting burnersinthismanner.

Surface burners in use when an electrical power failure occurs will continue to operate normally.

Surface Burner Controls

The knobs that turn the surfhce burners on and off are located on the lower control panel in front of the burners.

The two on the left control the left

front and left rear burners. The two on the right control the right ffont and right rear burners.

lb Light a Surface Burner

Push the control knob in and turn it toLITE. On electric ignition models, you willhear a littlec~cking noise— the sound of the electric spark

ignitingthe burner.

Afterthe burner ignites, turn the knob to adjust the flame size.

Note:

● Do not operate a burner for

extendedperiods oftime without havingcookwareon the grate. The finishon the grate may chip without cookwareto absorb the heat.

● Check to be surethe burner you

turned on is the one you want to use.

● Be sure the burners and grates are

cool before you place your hand, a

potholder, cleaning cloths or other

materials on them.

How to Select Flame Size

The flame size on a gas burner should match the cookware you

,areusing.

NEVER LET THE FLAME EXTEND UP THE SIDES OF THE COOKWARE. Any flame

larger than the bottom of the cm-kwareis wasted and only serves to heat the handles.

Whenusingaluminumor aluminum-cladstainlesssteel

pOtSandpans,

adjust the flame so the circle it makes is about 1/2inch smaller than the bottom of the

cookware.

Whenboiling,use this same

flame size-1/2 inch smaller than the bottom of the cookware—no matter what the cookware is made

of. Foods cook just as quickly at a gentle boil as they do at a firious,

rolling boil. A high boil creates steam and cooks away moisture, flavorand nutrition. Avoidit except for the few cooking processes which need a vigorous boil.

Whenfryingorwarmingfoods instainksssteel,castironor enamelware,

keep the flame down lower—toabout 1/2the diameter ofthe pan.

Whenfryingin glassor ceramic cookware,

lower the flame even

more.

Page 11

op-of-llmge Cookware

Aluminum: Medium-weight cookware is recommended because it heats quickly and evenly. Most foods brown evenly in an aluminum

skillet. Minerals in food and water will stain but will not harm aluminum. Aquick scour with a soap-filled steel wool pad after each use keeps aluminum cookware

looking shiny new. Use saucepans with tight-fitting lids for cooking with minimum amounts of water.

CastIron:If heated slowly, most

skillets will give satisfactory results.

Enamelware:Under some

conditions, the enamel of some cookwaremaymelt. Followcookware

manufacturer’s recommendations for cooking methods.

Glass:There are two types of glass

cookware-those for oven use only

and those for top-of-range cooking

(saucepans, coffee and teapots). Glass conducts heat very slowly.

HeatproofGlassCeramic:Can

be used for either surface or oven cooking. It conducts heat very

slowlyand cools very slowly.Check

cookware manufacturer’s directions

tobe sureitcan beused ongasranges.

StainlessSteel:Thismetalalonehas

poorheatingproperties,andisusually

combined with copper, aluminum or other metals for improved heat distribution. Combination metal

skillets generally work satisfactorily if used at medium heat as the manufacturer recommends.

Clockand Timer

The Clock and Timer (on models so equipped) are helpfid devices that serve several purposes.

The Clock

Tosetthe Clock,push in the knob

and turn the clock hands to the right to the correct time. Then let the knob out and continue turning

to OFF.

Timer

The Timer has been combined with the range clock. Use it to time all your precise cooking operations.

You’llrecognize the Timer as the pointer which is different in color than the clock hands.

Minutes are marked up to 60 on the

center ring of the clock.

TosettheTimer,turn the knob to

the left, without pushing in, until the pointer reaches the number of

minutes you want to time.

Attheendof thesettime, a buzzersoundstotell youtimeis up.

lkm the knob, without pushing in, until the pointer reaches OFF and the buzzer stops.

Using YourOven

Lighting Instructions

Standing PilotModels

JGSS03PJ

JGBS16GPJ

JGSS05GPJ

JGBc16GPJ

JGBS16PJ

Theseranges

havea standing oven pilot port that must be lit initially. Tolight it:

1. Be sure OVEN TEMP knob is in

the OFF position.

2. Remove the oven bottom (see page 19)and the oven baffle.

3. Locate the pilot port on the side ofthe burner at the back of the broiler compartment. Using along match or match holder, reach in

and light the oven pilot. Note: The oven must beat room

temperature before you can light the oven pilot.

4. Replace the burner baffle and ovenbottom and close the door. Youroven and broiler are now ready for use.

Poweroutage?

An electrical power failure will not affectalighted standing oven pilot.

Page 12

usingYourOven

Lighting Instructions

ElectricIgnitionModels JGSS03EJ

JGBS16GEJ

JGSS05GEJ

JGBc16GEJ

JGSC07GEJ

JGBC17GEJ

JGBS16EJ

The oven pilot on these ranges is lighted by electric ignition. The ovenand broiler cannot be operated in the event of a power failure.

Tolight the burners, turn the OVEN TEMP knob to the desired temperature. The burner should light within 60 seconds. Youwill hear a little clicking noise—the sound of the electric spark igniting

the burner.

Pbwer outage?

A burner in use when an electrical power failure occurs will continue to operate normally. Yourovenmay be used during an electrical power outage by carefully following the steps below.

Tolighttheovenpilotduring an

electrical power

outage:

1. Be

sure OVEN TEMP knob is in

the OFF position.

2. Open both the oven and broiler doors and wait 5 minutes to allow any pilot gas to dissipate.

3. Unplug the range from the wall outlet, turn off the circuit breaker, or removethe fise to avoidaccidental ignition of the oven if electric power

(continued)

Oven Shelves

is restored while you are ligh&g the pilot.

—

4. Remove the broiler pan.

5. Locate the oven pilot assembly by looking into the broiler opening. The pilot is at the back of the broiler compartment, on the right side of the burner.

Note: The oven must beat room temperature before you should attempt to light the oven pilot

manually. &“Ihm the OVEN TEMP knob to

the desired temperature setting.

7. Light the pilot with a match and withdraw your arm immediately because the oven burner may light in as little as 20 seconds.

& Replace the broiler pan and close the oven and broiler doors.

Note: It is necessary to light the pilot manually each time the oven

is used during a power outage.

OvenTemperatureControl

The OVEN TEMP control is located at the center of the control panel on the front of the range.

Simply turn the knob to the desired cooking temperatures, which are

marked in 25‘F. increments on the dial. It will normally take 60 seconds before the flame comes on.

After the oven reaches the selected temperature,the ovenburner cycles— off completely, then on with a fill flame-to keepthe oventemperature

controlled.

Oven Light

(on models so equipped)

Use the switch on the control panel

to turn the light on and off.

The shelves are designed with stopIocks so when placed correctly on the shelf supports, they will stop

before coming completely out of the oven and will not tilt when you are removing food from them or placing food on them.

When placing cookware on a shelf,

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

Toremove the shelves from the oven, pull them toward you, tilt front end upward and pull them out.

Toreplace, place shelf on shelf

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

Shelf Positions

The oven has five shelf supports— A (bottom), B, C, D and E (top). Shelf positions for cooking are suggested on Baking and Roasting

pages.

Oven Vent

Youroven is vented through ducts at the rear of the range (see pages 6 and 8). Do not block these ducts when cooking in the oven—it is important that the flow of hot air from the oven and fresh air to the ovenburner be uninterrupted.

Avoidtouching the vent openings or nearby surfaces during oven or broiler operation—they may

becomehot.

Page 13

Baking

How to Set YourRange for Baking

1. Position the shelf or shelves in

the oven.

2. Close oven door. lhm OVEN TEMP knob to desired temperature. Preheat oven for at least 15minutes if preheating is necessary.

3. Place food in oven on center of shelf. Allow at least 2 inches between edge of bakeware and oven wall or adjacent cookware.

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

4. Check food for doneness at minimum time on recipe. Cook longer if necessary. Switch off heat and remove food.

Preheating

Preheating is very important when using temperatures below 225”F. and when baking foods such as, biscuits, cookies, cakes and other pastries.

Preheating is not necessary when roasting or for long-time cooking of

whole meals.

Shelf Positions

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

When baking three or four items, use two shelves positioned on the

second and fourth sets of supports (B& D) from bottom of oven.

Bake angel food cakes on first shelf

position (A) from bottom of oven.

Baking T@

● Follow atested recipe and

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

● If mois~re isnoticeable on tie

frontofthe ovenor on theblackglass door when first turning on the oven, leavethe ovendoor ajar for afew minutes or until the oven is warm.

● Do not open the ovendoor during

abaking operation-heat willbe lost andthe baking time might need to beextended. This could cause poor

baking results. If youmust open the

door, open it partially-only 3or4 inches—and close it as quickly as

possible.

. Do not dis~rb fie heat circulation inthe ovenwith theuse ofaluminum

foil. If foilis used, place a small sheetof it, about 10by 12inches at the most, on a lower shelf several inches below the food. Do not place foilon the oven bottom.

Common Baking Problems and Possible Solutions

PIES

Burningaroundedges

● Oventoo fill; avoidovercrowding.

● Edges ofcrust too thin.

● Incorrect baking temperature.

Bottomcrustsoggyandunbaked

Allow crust and/or filling to cool

sufficiently beforefilling pie shell.

● Filling maybe too thin or juicy.

● Filling allowedto stand inpie shell

beforebaking. (Fill pie shells and

bakeimmediately.)

● Ingredients and proper measuring

affectthe quality ofthe crust. Use a tested recipe and good technique. Make sure there are no tiny holes or

tears ina bottom crust. “Patching’-

apiecrust could cause soaking.

Pie fiiling runs over

● Topand bottom crust not well

sealedtogether.

● Edges ofpie crust not built up

highenough.

● Toomuch falling.

● Check size ofpie plate.

I%stryis tough;crustnotflaky

● Toomuch handling.

. Fat too softor cut intoo fine.

Rolldough lightly and handle as

little aspossible.

Cakerises higher on one

side

● Batterspreadunevenlyinpan.

● ~ge not level.

● using warped pans.

● Incorrect pan size.

Cakes cracking on top

● Check oventemperature.

s Batter too thick, follow recipe

or exactpackage directions.

● Check for proper shelf position.

● Check pan sizecalled for inrecipe.

● Improper mixing of cake.

Cake f~

● Toomuch shortening, sugar or

liquid.

● Check leavening agent, baking

powderor baking soda to assure

freshness. Make ahabit to note

expiration dates ofpackaged

ingredients.

● Cake not baked long enough or at

correct temperature.

● If adding oil toa cake mix, make

certain the oil is the type and amount specified.

Crustis

hard

● Checktemperature.

. check

shelf position.

Cake has soggy layeror streaks at

bottom

. Underminingingredients.

● Shorteningtoosoftforproper

creaming.

● T&Imuchliquid.

COOKIES &BISCUIX3 Doughycenter;heavycruston surface

● Checktemperature.

sCheckshelfposition. .

FOllOW baking instructions

carefidly as given in reliable recipe or onconvenience food package.

● Flat cookie sheets will give more

even baking results. Don’t overcrowd

fds on a baking sheet.

● Convenience fbods used beyond

their expiration date.

Browningmorenoticeable on

one

side

. Ovendoornotclosedproperly,

checkgasketseal.

. Checkshelfposition.

Page 14

1. Preheating is very important 2. Aluminumpansconductheat A Darkor non-shinyfinishes,also

whenusingtemperaturesbelow

quickly.Formostconventionalbaking,

glassandPyrocerammcookware,

22SK. andwhenbaking fti such

light,shinyftishes givebestresults

generallyabsorbheatwhichmayresult

as biscuits,

COOkit?S,cakes and

becausetheyhelppreventover-

indry,crispcrusts.Reduceovenheat

otherpastries.Preheattheovenfor

browningin thetimeit takesforheat-to

25% if lightercrustsaredesired.

atleast 15minutes. cookthecenterareas.Werecommend

Preheatcastironfor

bakingsome

Preheatingisnotnecessarywhen

dull(satin-finish)bottomsuri%cesof

f- forrapidbrowning~hen fbodis

roastingor forlong-timecookingof

pansforcakepansandpieplatestobe added.

wholemeals.

surethoseareasbrowncompletely.

shelf

oven ‘llme,

Food

R3sitions ‘hmperatures Minutes

Comments

Bread

Biscuits(%-in. thick) Shiny Cookie Sheet

B, C

4M1°-4750

15-20 Canned, refrigeratedbiscuits take2 to4

minutesless time.

Coff* cake Shiny Metal Panwith

B, A

350°-4000 20-30

satin-ftish bottom

Corn b-d or muffins Cast Iron or Glass Pan

400°-4500

20-40 Preheat cast iron pan forcrisp crust.

Gingerbm.ad Shiny Metall% with

350° 45-55

satin-ftish bottom

MuffIns Shiny Metal Muf!ln Pans

A, B

400°-4250

20-30

Decrease about 5 minutes formut%nmix.

l%povers

Deep Glass or Cast Iron Cups

B 375°

45-60 Or bakeat 450”F.for 25 minutes, then at

350T. for 10to 15minutes.

QuickIoafbread

Metal or Glass LoafPans

350°-3750 45-60 Dark metal or glass gives deepest

Ymt bread (2 loaves) Metalor GlassLoafPans

A, B

375”-425°

45-60 brmvning.

Plain rolls ShinyOblongor Muffin Pans

A, B

375”-425° 10-25 Forthin rolls, Shelf B maybe used.

sweet rolls ShinyOblongor Muffin Pans

B, A 350°-3750 20-30 For thin rolls, Shelf B maybe used.

(without shortening) Angelfood Aluminum ‘IbbePan

325°-3750 30-55

TWOpiecepan isconvenient.

Jelly roll MetalJelly RollPan

375”-400° 1045 Line pan with waxedpaper.

Sponge

Metal or Ceramic Pan

325°-3500

45-60

cakes Bundtcakes Metalor Ceramic Pan

A, B

325°-3500 45-65

cupcakes ShinyMetal Muffin Pans

350”-375° 20-25 Paper liners produce moremoist crusts.

Fruitcakes Metal or Glass Loafor

A, B

275°-3000

2-4 hrs.

Use 300”F. and Shelf B for smallor

‘lllbePan

individualcakes.

Layer Shiny Metal Panwith

350°-3750

20-35

Ifbaking four layersuse

satin-finishbottom shelvesB and D.

Layer,chocolate ShinyMetal Pan with

350°-375” 25-30

satin-finishbottom

Metal or Glass Loaf RUM

350° 40-60

cookies Brownies Metal or Glass Pans

B, C

325”-350° 25-35 Bar cookies from mix use same time.

Dmp CookieSheet

B, C

350°-4000 10-20

Use Shelf C and incnxisetemperature 25to 50”F. for more brcnvning.

Refrigerator Cookie Sheet

B, C

400°-4250

6-12

Rolledor sliced Cookie Sheet

B, C

375”-400° 7-E

Fruits,

Other Desserts

Baked apples

Glass or Metal Pans

A, B, C

350°-4000 30-60

custaKi

Glass Custad Cups or

300°-3500 30-60 Reducetemperature to 3W’F. for large

Casserole (set in pan of hot water) custard.

Puddings, rice

Glass Custard Cups or

325°

50-90 Cook bread or rice pudding with custard

and

CUStd Casserole base 80 to ~ IllillUteS.

Pies

Froz,en Foil Rm on Cookie Sheet

400°-4250

45-70 Largepies use @O”F.and increase time.

Meringue Spreadto crust edges

325°-3500 15-25 Toquickly brownmeringue use4WF. for

9to 11minutes.

One crust

Glass or Satin-finishMetal Pan

A, B

400”-425°

45-60 Custard fdlingsrequire lowertemperature,

‘Ikvocrust

Glass or Satin-finish Metal Pan

400°-4250

40-60

longer time.

Pastry shell

Glassor Satin-finishMetal Pan

450°

13-16

MiSewlneous

Bakedpotatoes

Set onOven Shelf

A, B, C

325°-4000 60-90

Increase time for large amount or size.

Scalloped dishes

Glass or MetalPan

A, B, C

325”-375” 30-60

Souffles

Glass Pan B 300°-3500 30-75

Page 15

Roasting

Roasting is cooking by dry heat.

Step 2: Check weight of roast.

Step 4: Most meats continue to

Tender meat or poultry can be

Place meat fat-side-up or poultry

cook slightly while standing after

roasted uncovered in your oven.

breast-side-up on roasting rack in a

being re-movedfkomthe oven. For

Roasting temperatures, which

shallow pan. The melting tit will

rare or medium internal doneness,

should be low and steady, keep

baste the meat. Select a pan as

you may wish to remove meat fkom

spattering to a minimum. When

close to the size of meat as possible.-

the ovenjust before it is done if it is

roasting, -itis not necessary to sear,

(Broiler pan with rack is a good

baste, cover, or add water to your

pan for this.) meat. Roasting is easy,just follow these steps:

Step 3: ‘Ibm OVEN TEMP to

desired temperature. Check the Step 1. Position oven shelf at

Roasting Guide for temperatures second from bottom position (B)

and approximate cooking times. for small size roast (3 to 5 lbs.) and at bottom position (A) for larger roasts.

Roasting Guide

to stand 10to 20 minutes while you make gravy or attend to other fds. If no standing is planned, cook meat to suggested temperature.

FrozenRoasts

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

Thaw most frozen poultry before roasting to ensure even doneness. Some commercial frozen poultry can be cooked successfully without thawing. Follow directions given on packer’s label.

Oven

Approximate Roasting ‘Ilme Internal

‘NPe

Temperature

Doneness

in Minutes per Ikmnd

Temperature “F

Meat 3 to 5-lbs.

6 to S-ibs.

Tendercuts; rib, high quality

325°

Rare:

24-30

18-22

130°-1400

sirloin tip, rump or top round*

Medium: 29-33 22-25 150°-1600 WellDone: 35-45 28-33 170”-185°

Lamb leg or bone-in shoulder* 325°

Rare:

21-25

20-23

130°-140”

Medium:

25-30

24-28

150°-1600

WellDone: 30-35 28-33 170°-185°

Vealshoulder, leg or loin*

325° Well Done:

3545

30-40

170°-180°

Fork loin, rib or shoulder* 325° WellDone: 35-45

30-40

170°-180°

Ham, pre-cooked 325°

ToWarm:

18-23minutesper lb. (anyweight)

115°-1250

Under 10 Ibs. 10 to lwim

Ham, raw 325° Well Done:

27-35

24-27

170°

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

Fbultry 3 to 5-lbs. Over 5 ibs.

Chicken or Duck

325° WellDone: 3540 30-35 185°-1900

Chickenpieces 375° WellDone:

30-35 185°-1900

10 to 15-ibs.

Over 15 lbs.

rn thigh:

‘1’brkey

325° Well Done:

16-22

13-19

185°-1900

Page 16

Broiling

Broiling ~PS

● Usetongstoturnmeatover—

pierced meat loses juices.

● Broilingisusuallydonewith oven

and broiler doomclosed. However,

. S-and chops should

beat

if you like your steaks very rare

least1inch thick for best broiling

inside and charred on the outside,

results. Pan broil thinner ones.

Broiling is cooking food by direct heat from above the food. Your rangehas a convenientcompartment below the oven for broiling. It also has a specially designed broiler pan and rack that allow dripping fat to drain awayfrom the foods and be kept awayfrom the high heat of the gas flame.

Distance from the heat source may be changedby positioningthe broiler pan and rack on one of three shelf

positions in the broiler compartment— A (bottom of broiler compartment), B (middle) and C (top).

How to

Broil

1. If meat has fat or gristle near the

edge, cut vertical slashes through both about 2 inches apart, but don’t cut into meat. We recommend that you trim fat to prevent excessive smoking, leaving a layer about

l/8-inch thick.

2. Remove broiler pan and rack from broiler compartment and

place food on rack.

3. Pull out drawer and position

broiler pan in compartment. Placing fd closerto flameincreasesexterior browning of food, but also increases spattering and the possibility of fats and meat juices igniting.

4. Close broiler door and, for most

foods, turn OVEN TEMP knob to BROIL. Note: Chicken and ham are broiled at a lower setting in order to cook food through without over-browning it.

5. ‘Ibm most foods once during

cooking; (the exceptionis thin fillets of fish; oil one side, place that side downonbroiler rack andcookwithout turning until done). Time foods for about one-half the total cooking time, turn fbod, then continue to cook to preferred doneness.

6 lbm OVEN TEMP knob to OFF. Remove broiler pan from compartment and serve food immediately. Leave pan outside compartment to cool.

leavethe oven door slightly ajar.

Broiling Guide

M Side

Tune,

mute!

2nd Side

‘Ilme,

Minutes

Comments

Bacon

%-lb.(about8

thinslices)

3 Arrange in singlelayer.

Ground Beef

l-lb. (4patties)

WellDone

%to %-in.thick B

Spaceevenly.Upto8 patties takeaboutsametime.

9-1o

7-8

Beef

steaks

Rare

Medium WellDone

Rare Medium WellDone

l-in. thick

(1-l %lbs.)

B B B

B,C

B B

10 15 25

7 5-6 8-9

6-7

12-14 16-18

Steakslessthan l-in. cook throughbefore browning. I%nfryingis recommended.

Slash fat.

1%-in.thick

(2-2% Ibs.)

Chicken (450°) 1whole

(2to2 %-lbs.), split lengthwise

30-35 25-30

Reducetimes about5 to 10min. per side forcut-up chicken. Brusheach sidewith melted

butter.Bmiiwithskin sidedmvn

firstand broilwithdoorclosed.

Bakery Products

Bread(Toast)or

2-4slices

ToasterI%tries

1pkg.(2)

EnglishMuffins

2-split

c c

2-3

3-5

1~ .1

Spaceevenly.Place English muffinscut-side-up and brush withbutter ifdesired.

Lobster tails

to8-oz. each)

124

I B

13-16 Do not

turn over.

Cutthroughbackof shell,spread open. Brush withmelted butter before andafier halftime.

Fish l-lb,fillets %to B,C

%-in. thick

5 5

Handleandturnvery carefidly. Brushwith lemonbutter before and during cookingif desired. Preheat broiler toincrease browning.

Ham slices (4507 l-in. thick B

Precooked

Pbrk chops 2( Viin.)

WellDone

2(l-in. thick),

about 1 lb.)

Lamb chops

Medium

2(1 inch)

WellDone

about 10-12oz. B

Incn?asetimes5-10min.perside for 1%-in.thickor homeCUM.

10 13

4-5

9-E

Slashfat.

10 17

4-7

4-6

12-14

Slashfat.

Medium 2(1% inch),

WellDone

about 1lb. B

Wieners,

l-lb. pkg. (10) B, C

Simikif precooked

sausages, bratwurst

6 1-2 If desired, splitsausagesin half

lengthwiseinto5 to 6-in.pieces.

Page 17

Care and Cleaning

t’

Proper care and cleaning are important so your range will give

you el%cientand satisfactory

service. Follow these directions

carefully in caring for it to help

assure safeand proper maintenance.

BESUREELECTRICPOWER

ISOFFBEFORECLEANING ANY P~T OFYOURRANGE.

Special Care of Continuous-Cleaning OvenInterior

(onmodels soequipped) The Continuous-Cleaning oven

cleans itself while cooking. The

inside of the oven—top, bottom, sides, back and inside of the door—is finished with a special

coating which cannot be cleaned in

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

Their use and/or the use of oven sprayswillcause permanent darnage.

The special coating is a porous ceramic material which is dark in

color and feels slightly rough to the touch. If magnified, the surface would appear as peaks, valleys, and sub-surface “tunnels:’ This rough finish tends to prevent grease spatters from forming little beads or droplets which run down the

side walls of a hard-surface oven liner leaving unsightly streaks that require hand cleaning. Instead, when spatter hits the porous finish it is dispersed and is partially absorbed. This spreading action increases the exposure of oven soil to heated air, and makes it

somewhat less noticeable.

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

ofspatter. 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 sficial coating inside the oven.

ToClean the Continuous-

Cleaning Oven:

1. Let range parts cool before

handling. It is recommended that rubber gloves be worn when cleaning range parts.

2. Remove shelves and cookware.

3. Soil visibility maybe reduced by operating the ovenat 400”F. Close the door and turn OVEN TEMP knob to 400”F. Time for at least 4 hours. Repeated cycles may be necessary before improvement in appearance is apparent.

REMEMBER: DURINGTHE

OPERATIONOFTHEOVEN,THE

DOOR, WINDOW AND 01’HER

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

11’wcH. LET THE RANGE COOL

BEFORE REPLACING OVEN SHELVES.

4. If a spillover or heavy soiling occurs on the porous surface, as soon as the oven has cooled, remove as much of the soil as possible using a small amount of water and a stiff bristle nylon brush. Use water sparingly and change it frequently, keeping it as clean as possible, and be sure to blot it up with paper towels, cloths, or sponges. Do not

rub or scrub with paper towels,

cloths or sponges, since they will leaveunsightly lint on the oven finish. If water leavesa 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 towardthe center.

Do not use soap, detergent, steel

woolpads,commercialovencleaner, 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 spatula—they

could permanently damage it.

Rmcelain Oven Interior

(onmodels 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 stay new-

looking for years.

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

Soap and water will normally do the job. Heavy spattering or spillovers may require cleaning with a mild abrasive 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 1/2cup in a shallow glass or pottery container in a cold oven overnight. The ammonia fumes will help loosen the burned-on grease and food.

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

Cautions about using spray-on oven cleaners:

● Do not spray on the electrical

controls and switches (on models so equipped) because it could cause a

short circuit and result in sparking or fire.

● Do not allow a film from the

cleanertobuildup on thetempecatw sensing bulb—it could cause the ovento heat improperly. (The bulb

is located at the top of the oven.) Carefhlly wipe the bulb clean after each oven cleaning, being carelid not to move the bulb 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 surtkce ofthe oven, wood

or painted surfaces. The cleaner can damage these surfaces.

Page 18

Care and Cleaning (CO~ti~~)

Lift-Up (hoktop

Clean the area under the cooktop often. Built-up soil, especially

grease, may catch fm.

(

Tomake cleaning easier, the entire cooktop maybe lifted up and

supported by locking arms that catch and hold the top when it’sall the wayup.

Be sure all burners are turned off before raising the cooktop. Then

removethe grates and drip pans, grasp the front sides of the cooktop

and lift. After cleaning under the cooktop

with hot, mild soapy water and a clean cloth, put the cooktop back in place. Lift up a little to release the locking arms and push them in while guiding the top back down.

Be carefulnot to pinch your fingers.

Burner Grates

Grates should be washed regularly and, of course, after spillovers. Washthem in hot, soapy water and

rinse with clean water. Dry the grates with a cloth-don’t put them back on the range wet.

Toget rid of burned-on food, soak the grates in a slightly diluted liquid cleanser.

Although they’re durable, the grates will gradually lose their

shine, regardless of the best care you can give them. This is due to

their continual exposure to high temperatures.

Do not operate a burner for an

extended period oftime without cootie on the grate. The finish on the grate may chip without cookware to absorb the heat.

When replacing a pair of grates, the irregular -

sides should interlock in the middle as shown at right.

tzsl

Drip Pans

(on models so eqtipped)

Remove the grates and lift out the chrome drip pans. Washthem in

hot, soapy water. Rinse them with clean, hot water and polish them dry with a cloth. Never use

abrasive cleaner or steel wool— they’ll scratch the surface. Instead, soak the drip pans for about 20 minutes in slightly diluted liquid cleanser or mild solution of

ammonia and water (1/2cup of ammonia to one gallon of water). After soaking, washthem in hot,

soapy water. Rinse with clean water and polish with a clean, soft cloth.

Do not attempt to clean the drip

Dans in the self-cleaning oven.

When replacing

drip pans, the notch on the rear pan and the notch on the front pan

should meet in the middle.

RangeTopBurners

The holes in the burners must be kept clean at all times for proper ignition and an

even,unhampered

flame. Clean the burners routinely and

especially after bad spillovers which could clog these holes. Burners lift out for cleaning.

Note: Wo screws hold each burner pair in place to keep them from

wobbling around during shipment. Remove and discard the shipping

screws and lift the burners up and out. This disengages them from the mounting bracket under each burner pair.

To removeburned-on food, soak

the burner in a solution of a product used forcleaning the inside ofcoffke

makers. Soak the burner for 20 to 30 minutes. If the food doesn’t rinse off completely, scrub it with

soap and water or a mild abrasive cleanser and a damp cloth.

Do not attempt to clean burners in

an automatic dishwasher. Loosened food soil can clog burner holes, and the caustic action of the dishwasher detergent can damage the burner heads.

Beforeputting the burner back, dry it thoroughly by setting it in a warm oven for 30 minutes. Then place it back in the range, making sure it is

properly seated on the mounting bracket and is level.

Page 19

ControlPanels

It’sa good idea to wipe the control panels clean after each use of the oven. For a more thorough cleaning, the control knobs can be pulled off the knob stems and, on models so equipped, the glass upper control panel canbe cleanedon both sides.

Toremovethe glass panel:

1.Removethe screwon each end of

the backsplash.

2. Removethe metal strips on each end that hold the glass in place.

3. Removethe clock knob and nut securingthe light switch.

=4. Carefidlyremovethe glass and

; place it on a smooth, flat surfhce.

Clean it with mild soap and water, rinse with clean waterand dry with a soft cloth. Caution: Do not use abmsivecleansers, strong liquid cleanersor ovencleaners on glass or enamel control panel suri%ces-they will damagethe finish.

OuterEnamelFinish

When the range is cool, wash the enamel finish with mild soap and

wateror a mild abrasivecleanser appliedwith a damp cloth. Rinse with clean water and dry with a soft cloth. If you wish, occasionally apply a thin coat of mild cleaning

waxto help protectthe finish. Toavoid

marring the surfhceof the range and to preventit from becoming dull, don’tslide heavy pans across it. If you spill finis with a lot of acidor high sugarcontent, cleanthem up as soon as possible. If allowedto remain, these foods could

cause a dull spot. Also, neveruse ha.mhabrasivecleansers. They could

permanently damage the enamel Surfiwe.

Brushed Chrome Finish

(on models so equipped)

Ckxn the brushed chrome top with warm, soapy titer or an aUpurpose householdcleaner and -

immediatelydry it with a clean, soft

cloth. TAe care to dry the surke

folluwingthe “grain.” To help preventfingermarh after cleaning, spxad a thin film of baby oil on the suriiwe.Wipe awayexcessoil with a clean, soft cloth. A good appliance waxwill help protect this iinish.

OvenLightBulb Replacement

(onmodels so equipped)

The

lightbulb is locatedin the upper

leilcomer of the oven. Befo~ replacingthe bulb, disconnect electricpowerto the range at the main fuseor circuit bnmker panel or pull the rangepower cord plug tim the electricaloutlet. Let the bulb cool completelybeforeremovingit.

Do not toucha hot bulb with a damp

cloth as the bulb will break.

Replacewith a high temperature appliancebulb of the same wattage.

RemovableOven Door

The ovendoor is removableto make the interior more accessible.

Remove

Open the oven door fidly and removethe two Phillips screwsthat holdthe door to the hinges. Then closethe door to the automatic stop position (at about 3 inches open),

andlift the door straight up and off the hinges. (Due to the large amount of indurationand the construction ofthe door, it is heavy.)

Note: Care should be taken not to place hands between the spring hinge and the oven door frame as the hinge could snap back and pinch fingers.

To replace the door, make sure the

hinges are in the “out” position.

Position the slots in the bottom of the door squarely over the hinges. Then lower the door slowly and evenly over both hinges at the same time. If hinges snap back against the oven frame, pull them back out.

When the door is in position, open it fully and insert the two Phillips screws.

Page 20

Care and Cleaning (continu~)

RemovableOven Bottom

Youcan remove the porcelain enamel oven bottom for cleaning outside the oven.

Toremove the oven bottom:

1. Remove the oven shelves.

2. Remove the two knurled holddown screws at the rear of the oven. If they are too tight to remove by hand, use a coin or screwdriver.

3. To lift out the oven bottom,

place your fingers in the slots in the bottom and lift the rear of the oven bottom up and back until the oven bottom is clear of the lip at the tiont. Then lift the bottom up and out.

OvenShelves

Oven shelves may be cleaned with a mild abrasive cleanser following manufacturer’s “directions.After cleaning, rinse the shelves with clean water and dry with a clean cloth. Toremove heavy, burned-on soil, soapy metal pads may be used followingmanufacturer’s directions. After scrubbing, wash with soapy water, rinse and dry.

Broiler I%n& Rack

After broiling, remove the broiler

rack and carefilly pour off the grease. Wash and rinse the pan and rack in hot, soapy water.

If food has burned on, sprinkle the broiler rack while hot with detergent and cover with wet paper towels or a dish cloth. Burned-on foods will then soak loose while the meal is being served.

The broiler pan and rack are designed to allow dripping fat to drain and be kept awayfrom the high heat of the broiler. Do not cover the rack with aluminum foil or use the pan without the rack because the exposed fat may catch fire.

Do not store a soiled broiler pan and rack in the broiler compartment or oven.

Toreplace the oven bottom, place it in the oven with the back raised about 6 to 8 inches or until you can insert the front of the oven bottom under the holddown lip atthe front. Then push the back of the oven bottom down filly into place on the

metal flanges and insert the hold-

down screws.

DO N~ place a sheet of aluminum foil on the bottom of the oven. If you do, your foods may not cook properly. The oven finish may be darnaged. And there maybe an increase in heat on the outside surfaces of the oven.

Page 21

Minor Adjustments YouCan Make

Oven Thermostat

Adjustment

The temperature control in your new oven has been carefully adjusted to provide accurate temperatures. However, if this oven has replaced one you have used for several years, you may notice a difference in the degree of browning or the length of time required when using your

favorite recipes. Oven temperature controls have a tendency to “drift” over a period of years and since

this drift is very gradual, it is not

readily noticed. Therefore, you

may have become accustomed to

your previous oven which may

have provided a higher or lower

temperature than you selected.

Before attempting to have the temperature of your new oven changed, be sure you havefollowed

the baking time and temperature of the recipe carefilly. Then, after

you haveused the oven a fewtimes and you feel the oven is too hot

or too cool, there is a simple adjustment you can make yourself on the OVEN TEMP knob.

Pull the knob off the shafi and look

at the back side. There is a disc in

the center of the knob skirt with a series of marks opposite a pointer.

I Note position of

pointer to marks before adjustment

Loosen only the locking screws

Note to which mark the pointer is pointing. To make an ad~ustment, carefully loosen (approximately one turn), but do not completely

remove the two screws that hold the skirt to the knob. Hold the knob

_blade in one hand and the outer

skirt in the other hand. To raise the oven temperature,

move the pointer in the direction of the arrow for RAISE. To lower the temperature, move the pointer in

the direction of arrow for LOWER.

Each mark will change the oven temperature approximately 20”F.

Wesuggest that you-makethe adjustment one mark from the original setting and check oven performance before making any

additional adjustments.

After the adjustment is made,

press skirt and knob together and retighten screws so they are snug, but be carefi.d not to overtighten. Re-install knob on range and check performance.

Note: After an adjustment has

been made to the OVEN TEMP

knob, OFF and BROIL will not line up with the indicator mark on the control panel as they previously did. This condition is normal and will not create a problem.

OvenDoor Height

Adjustment

Repeated openings and closings can cause the ovendoor to work

itself out of adjustment. One side may close higher than the other,

and the door may not seal properly.

Toadjust the height of the door:

1. Remove the door (seepage 19).

2. With a thin-bladed screwdriver,

turn the screw in the opening at the top of each door hinge. Turn clockwiseto lower,counterclockwise to raise each side of the door.

3. Replace the door, close it, and

check alignment and door seal.

OvenBurner Air AdjustmentShutter

The air adjustment shutter for the ovenburner regulates the flow of air to the flame.

The shutter for the oven burner is near the back wall of the oven behind the broiler drawer.

Toreach the shutter, remove

the ovenbottom (page 19) and the burner baffle.

Toadjust the flow of air to the

burner, loosen the Phillips head

screwand rotate the shutter to allow more or less air into the burner tube as needed.

Todetermine if the burner flame is

proper,lighttheburner.The

flameshould

have 1/2”to 3/4”blue cones with no yellow tipping. When the baffle is back in place, the flame will resettle.

Page 22

Cleaning Guide

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

‘ >,

Broiler Pan and Rack

Control Knobs Outside Glass Finish

Metal, including Side l’kims, ‘him Strips and Brushed Chrome Cooktop

Outer Enamel Finish*

Painted Surfaces

Shelves

Surface Burner Grates

Chrome-Plated Drip I%ns

Surface Burners

MATERIALS ‘N) USE

● Soap and Water

● Soap-Filled Scouring Pad

● Plastic Scouring Pad

● Mild Soap and Water

● Soap and Water

● Paper Towel

● Dry Cloth

● Soap and Water

● Soap-Filled Scouring Pad

● Plastic Scouring Pad

● Soap and Water

● Soap-Filled Scouring Pad

(Non-metallic)

● Soap and Water

● Stiff-Bristled Brush

● Soap-Filled Scouring Pad

(Non-metallic)

● Solution for Cleaning

Inside of Coffke Makers

● Soap and Water

● Mild Abrasive Cleanser

● Damp Cloth

GENERAL DIRECTIONS

Drain tit, cool pan and rack slightly. (Do not let soiled pan and rack stand in broiler compartment to cool.) Sprinkle detergent on rack and pan. Fti pan with warm

water and spread cloth-or paper towel over rack. Let pan and rack stand

for a few minutes. Wash; scour if necessary. Rinse and dry. OF1’ION: Clean pan and rack in dishwasher.

Pull off knobs. Wmh gently but do not soak. Dry and return controls to range. Clean outside of cooled black glass door with a glass cleaner that does not

contain ammonia. Washother glass with cloth dampened in soapy water. Rinse and polish with a dry cloth. If knobs are removed, do not allow water to run down inside surface of glass while cleaning.

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

Avoidcleaning powders or harsh abrasives which may scratch the enamel. If acids should spill on the range while it is hot, use a dry paper towel or cloth

to wipe up right away.When the surface has cooled, wash and rinse. For other spills, such as fat smatterings,etc., wash with soap and water when

cooled and then rinse. Polish with a dry cloth. Use a mild solution of soap and water. Do not use any harsh abrasives or

cleaning powders which may scratch or mar surface.

Shelves can be soaked in dishwasher or cleaned by hand using soap and water. Rinse thoroughly to remove any soap after cleaning.

Lifl out when cool. Soak 5 to 10minutes if desired in warm solution of dishwasher detergent. Scour with materials mentioned here to remove burnedon food particles.

Clean as described below or in dishwasher. Wipe drip pans after each cooking so unnoticed spatter will not “bum on” next time you cook. To remove “burnedon” spatters, use any or all cleaning materials mentioned. Rub

lighdy with

scouring pad to prevent scratching of the surface.

W@eoff burner heads. If heavy spillover occurs, remove burners from range (see page 19)and soak them for 20 to 30 minutes in solution of hot water and product for cleaning inside of coffeemakers, such as Dip-It brand. If soil does not rinse off completely, scrub burners with soap and water or a mild abrasive cleanser and a damp cloth. Dry burners in a warm oven for 30 minutes before

returning them to the range.

USEFOLLOWING DIRE~ONS FOR STANDARDPORCELAIN ENAMEL OVENONLY.Seepage

17for Continuous-Cleaning oven.

Inside Oven DocH

● seebelow Removeovendoor-see page 18.DO N~ place door under running water, or

immerse. Use same directions for cleaning as for Oven Liner, below.

Oven Liner

● Soap and Water Cool before cleaning. Frequent wiping with mild soap and water (particularly

● Commercial Oven Cleaner

after cooking meat) will prolong time between major cleanings. Rinse

● Soap-Filled Scouring Pad

thoroughly. Soap left on liner can cause stains.

For heavy soil, use non-abrasive

● Plastic Scouring Pad cleaner and follow label instructions, using thin layer of cleaner. Use of rubber

gloves is recommended. Wipe or rub lightly on stubborn spots. Wipe off any cleaner that gets on thermostat bulb found in back or on side, near top of oven.

Removable Pbrcelain ● See above

The oven bottom panel can be removed for cleaning (seepage 18). Use same

Enamel Oven BottorrF

directions for cleaning as for Oven Liner above.

*Spillage of marinades, fruit juices, and basting materials containing acids maycause discoloration, so shouldbe wiped up immediately (blotted up

if in Continuous-Cleaning oven). Thkecare notto touch hot portion of oven. When surface is cool, clean and rinse. CAUTION: Light bulbs can get warm enough to break if touched with moist cloth. When cleaning, avoid warm lamp.

Page 23

~, Questions? ~ UseThis Problem Solver

PROBLEM

TOP BURNERS DO NOI’ LIGHT

OVEN DOES NOT’

COOK PROPERLY

CLOCK DOES NOT WORK

, (onmodel ssoequipped)

OVEN LIGHT DOES NOT COME ON (on models so equipped)

STRONG ODOR

POSSIBLE

CAUSEAND1ORWHATTODO

● Pilots are not lit. Remove or lift cooktop and hold lighted match next to pilot opening

between front and rear burners. On models with electric ignition, make sure electrical plug is plugged into a live power outlet.

● Burner holes on side of burner may be clogged. Remove and clean them.

● Burners may not be fitted correctly onto the mounting brackets. Remove and reinstall

them properly.

● Make sure thermostat capillary buib (located in upper portion of oven) is in correct

position, not touching oven sides and not coated with anything.

● Aluminum foil being used improperly in oven.

● Oven vent blocked on top of range.

● Incorrect cookware being used. Check each cooking section for cookware tips or

recommendations.

● Oven bottom not securely seated in position.

s OVEN TEMP knob set incorrectly or not turned on.

● Check common baking, roasting and broiling problems on pages 13-16.

● Range electrical plug must be securely seated in a live power outlet. Check for blown

fuse or tripped circuit breaker.

s Bulb may be loose or burned out.

● Electrical plug must bc plugged into a live power outlet.

● Improper air/gas ratio in oven. Adjust oven burner air shutter.

If you need more help.. call, toll free: The GE Answer Center’R)

800.626.2000

consumer information service

If YouNeed Service

TCJobtain service. see your warranty

why you are not pleased. In most

FINALLY. if your problem is still

on the back page of this book.

cases, this will solve the problem.

not resolved, write:

We’re proud of our service and

NEXT, if you are still not pleased,

Major Appliance

want you to be pleased. If for some

write all the details—including Consumer Action Panel

reason you are not happy with the

your phone number—to:

20 North Wacker Drive

service-you receive, here are three steps to follow for further help.

Manager. Consumer Relations General Electric Company

Appliance Park Louisville, Kentucky 40225

Chicago, Illinois 60606

FIRST, contact the people who serviced your appliance. Explain

Page 24

—

YOUR GENERAL ELECTRIC RANGE

WARRANTY

4’

Save

proofoforiginalpurchasedatesuchas yoursalessliporcancelledcheck to establishwarrantyperiod.

WHAT IS COVERED

FULL ONE-YEAR WARRANTY For one year from date of original.

purchase, we will provide, free of charge, parts and service labor in your home to repair or replace

any parf of the range that fails

because of a manufacturing defect.

This warranty is extended to the original purchaser and any succeeding owner for products purchased forordinary home use in the 48 mainland states, Hawaii and Washington, D.C. In Alaska the warranty is the same except that it is LIMITED because you must pay to ship the product to the service shop or for the service technician’s travel costs to your home.

All warranty service will be provided by our Factory Service Centers or

by our authorized Customer Care”

servicers during normal working

hours. Look inthe White or Yellow Pages

of your telephone directory for GENERAL ELECTRIC COMPANY, GENERAL ELECTRIC FACTORY SERVICE, GENERAL ELECXRIC-

HOTPOINT FA~ORY SERVICE or GENERAL ELE~RIC CUSTOMER

CARE@ SERVICE.

WHAT IS NUT COVERED

● Service trips to your home to

teach you how to use the product.

Read your Use and Cam material.

If you then have any questions about operating the product, pIease contact your dealer or our Consumer Affairs office at the address below, or call, toll free:

The GE Answer Cente@

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.

● Replacement of house fuses or

resetting of circuit breakers.

c Failure of the product if it is used for other than its intended purpose or used commercially.

● Damage to product caused

by accident, fire, floods or acts

of God.

WARRANlOR IS NOT RESPONSIBLE

FOR CONSEQUENTIAL DAMAGES.

Some statesdo 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.

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

Manager–Consumer Affairs, General Electric Company, Appliance Park, Louisville, KY 40225 ;:

I Part No. 164D1352 P035 [

Pub.

No. 49-4829

P/N 56(YT691 P391

GENERAL@ ELECTRIC :~;p, :::;: !%!’

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