GE JGBP25GEN, JGBP33GES, JGBP29GEN, JGBP29GES, JGBP30AEP User Manual

XLMTM

Self-Cleaning Gas Range

Safe~

Anti-Tip Device ............................2, 3,33,41

instructions ....................2-5

Problem

More questions

GE Answer

Operating Instructions, Tips

Aluminum Foil ...................................5, 15, 18

Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ......................6, 7

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

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

Broiling, Broiling Guide ....................18, 19

Clock and Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Control

Door Latch ..............14, 16, 18,20,21,48

Light; Bulb Replacement . . . . . . . . . . . . . . . . . 10,28

Preheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Roasting, Roasting Guide ................l6, 17

Self-Cleaning Instructions ..............20-22

Shelves ..................................1 1, 14-16,27

Surface Cooking .........................................8, 9

Control Settings ..........................................8

Electric Ignition ............................................8

Settings...................lO,

.

10-22

.

14, 15

14, 16, 18

.

14, 17

Preparation .................................31-46

Flame Size ..................................9, 39,46,47

Flooring Under the Range .........................34

Installation Instructions ......................32 -46

Leveling
Minor

Thermostat Adjustment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Consumer Services

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

Important Phone Numbers ........................5 1

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

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

So[ver........................47,

?...call

Center@

..........................................................4l

Adjustments......................................3

800.626.2000

48

1

...................5l

Care and Cleaning

Broiler Pan and

Burner Assembly ........................................2 3-25

Door Removal

Cooktop...................................................25,

Lift-up

Cooktop

Oven Bottom . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Oven Vents ....................................4, 5, 11,30

Storage Drawer

GE Appliances

....................23-3O

Rack......................5,

...............................................26

.............................................30

............................................2g

18, 19,27

30

.

27

Models:

JGBP25GEN JGBP32GES

JGBP29GEN JGBP32AES
JGBP29GES JGBP32WES
JGBP30AEP JGBP33GES
JGBP30GEP JGBP33WES

JGBP24GEI JGBP30WEP

HELP US HELP YOU...

Read this book carefully.

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

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

write (include your phone number):

Consumer Affairs
GE Appliances
Appliance Park
Louisville, KY 40225

Write down the model and serial numbers.

Depending on your range, you’ll find the model and
serial numbers on a label on the front of the range,
behind the kick panel, storage drawer or broiler drawer.

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

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

Serial Number

If you received a damaged range...

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

Save time and money. Before you
request service...

Check the Problem Solver in the
back of this book. It lists causes of
minor operating problems that you . f
can correct yourself.

@

)* i

d

\’

.

A WARNING

4

i.,

@

i.,

@

● ALL RANGES CAN TIP.

● INJURY TO PERSONS

COULD RESULT.

● INSTALL THE ANTI-TIP

DEVICE PACKED WITH
THE RANGE.

● SEE THE INSTALLATION

INSTRUCTIONS.

—

m

YOU

To obtain service, see the
Consumer Services page in the serviced your appliance. Explain
back of this book.

To obtain replacement parts, contact

GE/Hotpoint Service Centers.

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.

WARNING:

Uthe

information in this manual is not followed exactly, a fire or explosion may result

FIRST, contact the people who
why you are not pleased. In most

cases, this will solve the problem.
NEXT, if you are still not pleased,

write
your phone number—to:

~ED

all

the details—including

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

SERVICE...

causing property damage, personal injury or death.

—Do not store or use gasoline or other

flammable vapors and liquids in the vicinity
of this or any other appliance.

—W~T

● Do not try to light any appliance.

● Do not touch any electrical switch; do not

TO DO IF YOU SMELL GAS

use any phone in your building.

● Immediately call your gas supplier from a

neighbor’s phone. Follow the gas supplier’s
instructions.

● If you cannot reach your gas supplier, call

the fire department.

—Installation and service must be performed

by a qualified installer, service agency or the
gas supplier.

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

Major Appliance Consumer

Action Panel
20 North
Chicago, IL 60606

Wacker

Drive

2

~PORTANT
*

The CalMortia
Enfomement Act

Cdifomia to

the

state to

S~TY

NOTICE

Safe Drinking Water

requires

publish a list

cause

cancer, birth

the Govornor

of substances

defwts

and

Toxic

of

known

or other

to

reproductive harm, wd requires businesses to warn
customers of

Gas

appliances

four

of these

monoxide, formaldehyde and

potintial

exposure to such substances.

can cause minor exposure to

subs~nces,

namely

soot,

&nzene,

caused

carbon

primarily by the incomplete combustion of natural
gas or LP

fuels.

Properly adjusted burners,
indicated by a bluish rather than a yellow flame,
will minimize incomplete combustion, Exposure to

these

substances can be minimized by venting with

an

open

window

●

fluorescent

stiding

model

has these features, they must be

or using a ventilation fan or hood.

light bulbs and safety valves on

pilot ranges contain mercury. If your

recycld

according to local, state and federal codes.

c

Locate range out of kitchen traffic path

and out of drafty locations to prevent poor
air circulation.

● Be sure your range is correctly adjusted by a

qualified service technician or installer for the
type of gas (natural or

Your range can be converted

LP)

that is to

for

be used.

use with either

type of gas. See the Installation Instructions.

WARNING:

by a

quflified

These adjustments must be made

service technician in accordance
with the manufacturer’s instructions and dl codes
and requirements of the authority having

jurisdiction. Failure to follow these instructions

could result in serious injury or property

damage,

The qualified agency performing this work

assumes responsibility for the conversion.

● After prolonged use of a range, high floor

temperatures may result and many floor
coverings will not withstand this kind of 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.

men
*

* Have your range

You @t Your

Have the

range gas cut-off valve and how to shut it off

Mecessary.

if

grormded by a qualified installer,

instiler

Range

show you the location of the

insti~ed

and properly

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

●

Do

not

attempt to repair or replace any

part

of

your

range unless it is

recommended in this guide.

should

be referred to a qualified technician.

●

Plug

your range into a 120-volt grounded

outlet

only.

Do

prong

from the plug.

not

or

service technicians.

specificaBy

All other servicing

remove

the round grounding

fiin

doubt about

the

grounding
of the home electrical system, it is your personal
responsibility and

outlet repl~ced

ob~gation

with a properly grounded,

to have an

unwounded

three-

prong outlet in accordance with the National
Electrical Code.

In

Canada, the appliance must be

electrically grounded in accordance with the

Canadian Electrical

Code. Do

not use an

extension cord with this appliance.

Q

Be sure @packing

the range

smoke

before operating it to prevent fire or

damage

materkds

should

the packing material ignite,

are removed from

Using Your Range

● Do not leave chtidren

a range is hot or in operation. They

seriously burned.

●

Do not allow anyone to climb, stand or

the door, storage or brofier drawer
models) or range top. They

and even tip it over, causing severe personal injury.

● CAUTION: ITEMS OF INTEREST TO

CHILDREN SHOULD

CABINETS ABOVE A RANGE OR ON THE

BACMPLASH

CLIMBING ON THE RANGE TO

ITEMS COULD BE SERIOUSLY INJURED.

WARNING–AB

could

h~ tipping of therange, attach unapproved

Anti-Tip device to the wall.

@

L

@

If you

pull the range out from the wall for any
reason, make sure the Anti-Tip device is engaged
when you push the range back against the wall.

Installation Instructions.) To check if the
device is installed and engaged properly,
carefully tip the range forward. The
Anti-Tip device should engage and
prevent the range from tipping over.

OF A

resdt

done

or unattended where

could be

hang

on

(on

some

could damage the range

NOT BE STORED

RANG=HILD~N

WACH

ranges

can

tip

To prevent

and injury

a~cidental

(See

(continuednexf page)

~

-

3

MPORTANT

SAFETY

~STRUCTIONS

(continued)

● Let the burner grates and other surfaces cool

before touching them or leaving them where
children can reach them.

A ‘,

. Never wear loose ~tting or hanging

garments while using the appliance.

&

Be careful when reaching for items

stored in cabinets over the

cooktop.

Flammable material could be ignited if brought
in contact with flame or hot oven surfaces and
may cause severe burns,

● For your safety, never use your appliance for

warming or heating the room.

● Do not use water on grease fires. Never pick up

a flaming pan. Turn off burner, then smother
flaming pan by covering pan completely with
well-fitting lid, cookie sheet or flat tray. Flaming
grease outside a pan can be put out by covering
with baking soda or, if available, a multi-purpose
dry chemical or foam-type fire extinguisher.

● Do not store flammable materials in an oven,

a range storage drawer or near a

● Do not store or use combustible materials,

cooktop.

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

● Do not let cooking grease or other flammable

materials accumulate in or near the range.

●

When cooking pork,

follow the directions exactly
and always cook the meat to an internal temperature
of at least

170°F,

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

Sutiace Cooking

● Always use the LITE position when igniting top

burners and

● Never leave surface burners unattended at

high flame settings.

and

greasy spillovers that

● Adjust top burner flame size so it does not

make sure the burners have ignited.

Boilover

causes smoking

may catch on fire.

extend beyond the edge of the cookware.
Excessive flame is hazardous.

● Use only dry pot holders—moist

or damp

pot holders on hot surfaces

may result in burns from steam. Do
not let pot holders come near open flames when
lifting cookware. Do not use a towel or other
bulky cloth in place of a pot holder.

4

● To minimize the possibility of burns, ignition

of flammable materials, and spillage, turn
cookware handles toward the side or back of the

range without extending over adjacent burners.

● Always turn surface burner to OFF before

removing cookware.

● Carefully watch foods being fried at a high

flame setting.

● Never block the vents (air openings) of the

range. They provide the air inlet and outlet that
are necessary for the range to operate properly

are

with correct combustion. Air openings
at the rear of the

cooktop,

at the top and bottom of

located

the oven door, and at the bottom of the range,
under the kick panel, storage drawer or broiler
drawer (depending on the model).

●

Do not use a wok on models with sealed burners

if the wok has a round metal ring that is placed
over the burner grate to support the wok. This

ring

acts as a heat trap, which may damage the
burner grate and burner head. Also, it may cause
the burner to work improperly. This may cause a
carbon monoxide level above that allowed by
current standards, resulting in a health hazard.

●

Foods for frying should

be as dry as possible.

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

● Use least possible amount of fat for effective

shallow or deep-fat frying. Filling the pan too
full of fat can cause spillovers when food is added.

● If a combination of oils or fats will be used

in frying, stir together before heating or as fats
melt slowly.

● Always heat fat slowly, and watch as it heats.

● Use a deep fat thermometer whenever possible

to prevent overheating fat beyond the smoking

point.

● Use proper pan

unstable or easily tipped. Select cookware having
flat bottoms large enough to properly contain food
and avoid

enough to cover burner grate. This will both save
cleaning time
of food, since heavy spattering or spillovers left
on range can ignite. Use pans with handles that
can be easily grasped and remain cool.

. When using glass cookware, make sure it is

designed for top-of-range cooking.

siz+Avoid

boilovers

and spillovers and large

and

prevent hazardous accumulations

pans that are

● Keep all plastics away from top burners.

●

Do not leave plastic

items on the

cooktop—

they may
melt if left too close to
the vent.

● Do not leave any items on the cooktop. The hot

air from the vent may ignite flammable items and
will increase pressure in closed containers, which
may cause them to burst.

●

To avoid the possibility of a burn, always be

Vent appearance and location

va~

certain that the controls for all burners are at
the OFF position and all grates are cool before

attempting to remove them.

c

When flaming foods are under the hood, turn

the fan off.
the flames.

● If the range is located near a window, do not

hang long curtains that could blow over the top
burners and create afire hazard.

●

If you smell gas, turn off the gas to the range and

call a qualified service technician. Never use an
open flame to locate a leak.

Baking,

●

Do not use oven

stored in the oven can ignite.

● Stand away from the range when opening the

door of a hot oven. The hot air and steam that
escape

● Keep the oven free from grease buildup.

The fan, if operating, may spread

Brofling

and Roasting

for a storage area. Items

mn

cause burns to hands, face and eyes.

●

When using cooking or roasting bags in oven,

follow

the manufacturer’s directions.

●

Use

only glass cookware that is recommended

for use in gas ovens,

●

Always remove broiler pan from oven as soon

as you finish broiling.

Grease left in the pan can
catch fire if oven is used without removing the
grease from the broiler pan.

o

When broiling, if the meat is too close to the

flame, the fat may ignite.

Trim excess fat to

prevent excessive flare-ups.

●

Make sure the broiler pan is in place correctly

to reduce the possibility of grease fires.

●

If you should have a grease fire in the broiler

pan,

turn off oven, and keep the oven door closed

to contain fire until it burns out.

●

Keep range clean and free of accumulations of

grease or

spillovers,

which may ignite.

Self-Cleaning Oven

●

Do not clean door gasket. The

essential for a good seal. Care should be
to rub, damage or move the gasket.

●

Clean only

pa~ tisted

Care Guide.

●

Do

not use oven cleaners. No

cleaner or oven

finer

protective coating of any kind
should be used in or around any part of the oven.
Residue from oven cleaners will damage the inside
of the oven when the

silf-clean

door gasket is

taken

not

in this Use and

commercial oven

cycle is used.

● Place the oven shelves in the desired position

while the oven is cool.

*

Pulling out the shelf to the shelf-stop is a

convenience in lifting heavy foods. It is also
a precaution against burns from touching the
hot surfaces of the door or oven walls, The
lowest position “R” is not designed to slide.

*

Do not heat unopened food containers.

Pressure could build

up and the container

could burst, causing an injury.

●

Do

not

use aluminum foil anywhere in the oven

except as

described in this book.

Misuse could

result in a fire hazard or damage to the range.

●

Before self-cleaning the oven, remove broiler

pan and other cookware.

*

Be sure to wipe up excess spillage

before starting

the self-cleaning operation.

●

If the self-cleaning mode malfunctions,

turn off
and disconnect the power supply. Have serviced
by a qualified technician.

SAVE THESE
INSTRUCTIONS

5

FEATURES

OF

YOUR

RANGE

6

.)G*kfd

———

~+

/ - . \ ;

//

,
Your range is equipped with

‘\

!

ode’s)

‘

8urner 8ase

one

of

the two

types of surface burners shown above.

Feature Index (Not all models have all features. Appearance of features varies.)

See

page

1 Air Intake (under storage drawer)

2 Model and Serial Numbers

(on front frame of range, behind storage drawer or kick panel)

3 Removable Oven Door

4 Anti-Tip Device

(Lower right rear corner on range back. See Installation Instructions.)

5 Oven Bottom

6 Oven Interior Light 10,28

7 Oven Door Latch

(use for Self-Cleaning cycle only)
8 OVEN SET Knob
9 Oven “On” Indicator Light

10 Oven Cleaning Indicator Light

11 Automatic Oven Timer, Clock and Minute Timer

12 Oven Vent
13 OVEN

TEMP Knob

I

I

I

4,30

3,33,41

14, 16, 18,
20,21,48

4,5, 11,30

2

26

27

10
10

21

13

10
14 Grates, Drip Pans (on some models) and Surface Burners
15 Surface Burner Controls
16

Cooktop

17 Broiler Pan and Rack
18 Oven Shelves

(easily removed or repositioned on shelf supports)
19 Oven Shelf Supports

20 Oven Door Gasket

21

Air Vent in Oven Door (top of oven door)

22 Storage Drawer or Kick Panel (depending on model)

20, 23–25

8,28

25,30

]

5,18,19,27

11, 14-16,27

11

5,20,22,26

4,30

29

7

Electric Ignition

SU~ACE COO~G

Your surface burners are lighted by electric ignition,
eliminating the need for standing pilot lights with
constantly burning flames.

In case of a power failure, you can light the surface
burners on your range with

match to the burner, then turn the knob to the LITE
position.

this way.

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

Use extreme caution when lighting burners

a match. Hold a lighted

Surface Burner Controls

Knobs that turn the surface burners on and off are
marked as to which burners they control. The two
knobs on the left control the left front and left rear
burners. The two knobs on the right control the right
front and right rear burners.

On ranges with sealed burners:

●

The smaller burner (right rear

the best simmer results.

● The right front burner is higher powered than the

others and will bring liquids to a boil quicker
(natural gas installations only).

positionj

will give

The electrode of the spark igniter is exposed.

all

When one burner is turned to LITE,
spark. Do not attempt to disassemble or clean
around any burner while another burner is on.
An electric shock may result, which could cause
you to knock over hot cookware.

the burners

Before Lighting a Burner

● If drip pans are supplied with your range, they

should be used at all times.

● Make sure all grates on the range are in place before

using any burner.

To Light a Surface Burner

‘ush:hecontrolknobinand

turn ]t to LITE. You
a little “clicking” noise—the

sound of the electric spark

igniting the burner.
After the burner ignites, turn the

knob to adjust the flame size.

w1ll

+1111

hear

8

~

P

After Lighting a Burner

● Check to be sure the burner you turned on is the one

you want to use.

● Do not operate a burner for an extended period

of time without cookware on the grate. The finish
on the grate may chip without cookware to absorb
the heat.

● Be sure the burners and grates are cool before you

place your hand, a pot holder, cleaning cloths or
other materials on them.

How to Select Flame Size

Watch the flame, not the knob, as you reduce heat.
The flame size on a gas burner should match the cookware you are using.
FOR SAFE HANDLING OF COOKWARE NEVER LET THE FLAME

EXTEND UP THE SIDES OF THE COOKWARE. Any flame larger than
the bottom of the cookware is wasted and only serves to heat the handle.

Top-of-Range Cookware

Aluminum: Medium-weight cookware is
recommended because

Most foods brown evenly in an aluminum skillet. Use
saucepans with tight-fitting lids when cooking with
minimum amounts of water.

it heats quickly and evenly.

Cast-Iron: If heated slowly, most skillets will give
satisfactory results.

Enamelware: Under some conditions, the enamel of
some cookware may melt. Follow cookware
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.

Wok Cooking

(on models with sealed burners)

● We recommend that you

use only a flat-bottomed
wok. They are available at
your local retail

● 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 burner grate may
cause the burner to work improperly resulting in
carbon monoxide levels above allowable current

standards. This could be dangerous to your health,
Do not try to use such woks without the ring. You
could be seriously burned if the wok tipped over.

store.

‘.::: .x

..’

e

~

Heatproof Glass Ceramic: Can be used for either

surface or oven cooking. It conducts heat very
slowly and cools very slowly. Check cookware
manufacturer’s directions to be sure it can be used
on gas ranges.

Stainless Steel: This metal alone has poor heating

is

properties and

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

if

satisfactorily

they are used with medium heat as the

manufacturer recommends.

Use of Stove Top Grills

(on models with sealed burners)
Do not use stove top grills

on your sealed gas burners.
If you use the stove top
grill on the sealed gas
burner it will cause

incomplete combustion
and can result in exposure

to carbon monoxide levels
above allowable current standards.
This can be hazardous to your health.

9

USmG

YOUR

OWN

Before Using Your Oven

Be sure you understand how to set the controls properly, Practice removing
and replacing the shelves while the oven is cool. Read the information and
tips on the following pages. Keep this book handy where you can refer to it,
especially during the first weeks of using your new range.

Electric Ignition

The oven burner and broil burner are lighted by
electric ignition.

To light either burner, turn the OVEN

the desired oven operation and the OVEN TEMP
knob to the desired temperature. The burner should
ignite within 30-90 seconds.

After the oven reaches the selected temperature, the
oven burner cycles—off completely, then on with a
full flame-to keep the oven temperature controlled.

OVEN SET

Control

The OVEN SET control has

settings for BAKE, BROIL, TIME

BAKE and CLEAN. When you
turn the knob to the desired setting,
the proper burner is activated for
that operation.

BAKE—Use this

normal oven operations~for
example, for cooking roasts or
casseroles. Only the bottom oven
burner operates during baking.

setting

for all

BROIL—Use this setting for broiling. Only the top
(broil) burner will operate.

TIME

BAKGUse

this setting to turn the oven
on and off at specified times when you want cooking
to start and stop. See Automatic Oven Timer section.

CLEAN—Use this setting for the self-cleaning
function only.

SET knob to

OVEN

S=

Power Outage

CAUTION: DO NOT MAKE ANY ATTEMPT TO
OPERATE THE ELECTRIC IGNITION OVEN
DURING AN ELECTRICAL POWER FAILURE.
The oven or broiler cannot be lit during a power
failure. Gas will not flow unless the glow bar is hot.

If the oven is in use when a power failure occurs,
the oven burner shuts off and cannot be

power is restored.

OVEN

TEMP Control

The OVEN TEMP control

maintains the temperature you set
for normal oven operation as well as
for broiling. Push in and turn to set
temperatures or to set into CLEAN
position.

OFF—Shuts off
controls. Oven
OVEN TEMP knob should be
turned to OFF whenever the oven is
not in use.

Dower

to the oven

w;ll

not operate. The

For normal oven operation, push in and turn the
knob to the desired temperature. lt will normally take
30-90 seconds before the flame comes on.

After the oven reaches the selected temperature, the
oven burner cycles—off completely, then on with a
full flame-to keep the oven temperature controlled.

re-lit

until

OVEN TEMP

Oven Indicator Light

The oven indicator light glows until the oven reaches
your selected temperature, then goes off and on with
the oven burner(s) during cooking.

10

Oven Light

The oven light comes on automatically when the door

is opened. Some models have a switch on the lower
control panel that allows you to turn the light on or off
when the door is closed.

Oven Moisture

As your oven heats up, the temperature change of the air in the oven may
cause water droplets to form on the door glass. These droplets are harmless
and will evaporate as the oven continues to heat up.

Oven

Venti

The oven is vented through duct openings at the rear
of the cooktop. See Features section. Do not block
these openings when cooking in the oven—it is
important that the flow of hot air from the oven and
fresh air to the oven burners be uninterrupted.

●

The vent openings and

nearby surfaces may

become hot. Do not
touch them.

● Do not leave

items on the

Dlastic

c;okto~

‘w+~

J~

- . . . .

...

. . . ,

.,

v>~~

Vent appearance and location

vay

they may melt if left too
close to the vent.

Oven Shelves

The shelves are

designed with stop­locks so when placed
correctly on the shelf

supports, they will stop

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

To remove a shelf from
the oven, pull it 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
facing up and toward the rear of the oven. Tilt up the
front and push the shelf toward the back of the oven
until it goes past

“stop” on the oven wall. Then lower

the front of the shelf and push it all the way back.

—

1
~

$
>

=

s

-+111

G

\ -

II

A

shelfl

● Handles of pots and pans on the cooktop may

become hot if left too close to the vent.

● Metal items will become very hot if they are left

on the cooktop and could cause burns.

● Do not leave any items on the cooktop. The hot air

from the vent may ignite flammable items and will
increase pressure in closed containers, which may
cause them to burst.

Shelf Positions

The oven has five shelf

supports for normal
baking and roasting
identified in this
illustration as A

(bottom), B, C, D and
E (top). It also has a

special low shelf
position (R) for roasting

)

-

extra large items, such

as a large turkey—the

shelf is-not designed to slide out at this position.

Shelf positions for cooking are suggested on the

Baking and Roasting pages.

(continued next page)

I

,,

11

USmG

Adjusting the Oven Thermos~t

YOUR

(continued)

OWN

When cooking food for the first time in your new oven,

use the time given on recipes as a guide. Oven
thermostats, over a period of years, may “drift” from
the factory setting and the differences in timing between
an old and a new oven of 5 to 10 minutes are not
unusual. Your oven has been set correctly at the factory
and is more likely to be accurate than the oven which
it replaced.

We do not recommend the use of
inexpensive thermometers, such as
those found in the grocery store, to
check the temperature setting of your
new oven. These thermometers can
vary by
the oven should be hotter or cooler,
you can adjust it yourself. To decide
how much to change the temperature,
set the oven temperature
or lower than the temperature in your
recipe, then bake. The results of this “test” should
give you an idea of how much the temperature
should be changed.

2W0

degrees. If you think

25°F.

higher

OVENTEMP

Front of OVEN

TEMP knob.

Back of OVEN TEMP knob,

@@

(appearance

Pull the OVEN TEMP knob off the range and look
at the back side.

To make adjustment,
but do not completely remove, the two screws on the
back of the knob. With the back of the knob facing
you, hold the outer edge of the knob with one hand
and turn the the front of the knob with the other hand.

To raise the oven temperature, move the top screw
toward the right. You’ll hear a click for each notch
you move the knob. To lower the temperature, move
the top screw toward the left. Each click will change
the oven temperature approximately
plus or minus

We suggest that you make the adjustment one click
from the original setting and check oven performance
before making any additional adjustments.

After the adjustment is made,
are snug, but be careful not to
knob on range and check performance.

60°F.

from the arrow.)

may

va~)

Ioosen

(approximately one turn),

10°F.

retighten

overtighten.

screws so they

(Range is

Reinstall

Clock and Minute Timer

To set the clock, push the knob in and turn the clock hands to the

correct time. Then let the knob out and continue turning to OFF.
The Minute Timer has been combined with the range clock. Use

it to time cooking operations. You’ll recognize it as the pointer that
is different in color from the clock hands.

Minutes are marked up to 60 on the center ring of the clock.

To set the Minute Timer,

until the pointer reaches the number of minutes you want to time.

in,

turn the knob to the left,

without

pushing

At the end of the set time, a buzzer sounds to tell you time is

up. Turn the knob,

OFF and the buzzer stops.

without pushing in, until the pointer reaches

Automatic Oven Timer

This Timer will automatically start and stop your oven for you.
Here’s what you do:

1. Make sure both your range clock and the DELAY START dial

show the correct time of day. When either the DELAY START dial

or STOP TIME dial is pushed in and turned, it will “pop” into
place when the time shown on the range clock is reached.

2. Set the DELAY START control. Push in and turn the DELAY
START dial to the time you want the oven to turn itself on.

(If you want it to start cooking immediately, do not set DELAY
START time.)

3. Set the STOP TIME control. Push in and turn the STOP TIME
knob to the time you want the oven to turn itself off.

NOTE: There must beat least a half-hour difference between the
DELAY START and STOP TIME dials, and times can be set only
up to 11 hours and 45 minutes in advance.

4. Set the OVEN SET knob to TIME BAKE.

5. Set the OVEN

The oven will turn itself on immediately unless you have set the
DELAY START control for a later starting time. It will operate
at the temperature you selected and turn itself off at the Stop Time
you selected.

After you take your food out of the oven, be sure to turn the
OVEN

TEMP knob to OFF.

TEMP knob to the desired cooking temperature.

STOP TIME

DEWY

PUSH TO TURN

START

13

HOW

TO

Set Your Range

1. To

avoid

possible

comect

position before you

2.

Turn OVEN SET

~d tum

OVEN

Oven She]ves

For Baking

burns,

place the

turn

knob

to BAKE or TIME BAKE

~Mp

knob to desired temperature.

shelves

the oven on.

BA~G

in the

3.

Check food for doneness at minimum time o

recipe.

Cook

TEMp knob to OFF and remove food.

Do not lock the oven door with the door latch

during baking. This

For best

b~ing

longer

ifneces5aw.

is

used for se]f

Turn

OVEN

cleaning

results, fo]]ow the5e sugge5tion5:

n

only.

A~ange

shelf

in the desired

locations whi]e

the

The correct she]f
position
on the

food ~d

the oven

or shelves

oven

is

depend5

kind

the

coo].

of

browning desired+

As

a

general

place most foods in the

the second or third she]

chart for suggested shelf positions.

Preheatin

Preheat the oven if the recipe calls for it. Preheat

means

bringing the oven up to the specified

temperature befor

the oven at the correct temperature—selecting a

higher temperature does not shorten preheat time.

Preheating is

cakes,

cookies, pastry and breads. For most casseroles
and roasts, preheating is not
without a preheat indicator light or tone, preheat 10

minutes. After the oven is preheated place the food
in the oven as

from escaping.

mIe,

g

putting in the food. To preheat, set

e

necessav for good

quick]y

as

middle

ffrom

the bottom. See the

necessay. For

possible

to prevent heat

of the oven, on eithe

results

when baking

ovens

%Pe

Of Food

Angel

food

c~e

Biscuits or

Cookies or

Brownies

L

ayer

r

B

undt

pi

es or pie

Fr

Ozen

Ca

SSeroles

Roa

sting

pan

Placement

For even cooking and proper browning, there must be
enough roo

results
much as
or to the back of the oven.

Pans

oven.

as from the back of the oven, the door and the sides.

If you use two shelves, stagge

direct]y

will

possib]e

should

Allow

above the

muffins
cupc~es

Cakes

or pound cakes

she]ls

pies

for air circulation in the oven. Baking

m

be better if baking pans are centered as

rather than being placed to the front

not touch each other or the wails of the

1 to 1 X inch space between pans as well

r

other.

Shelf

Position

A

B or C

B or C

B or C
B or C
A or B

B

or C

A

(on cookie sheet)

B

or C

Bo

rR

the pans so one is not

14

Baking Guides

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

Cookies

When baking
cookies, flat cookie

sheets (without

sides) produce
better-looking
cookies. Cookies
baked in a jelly roll
pan (short sides all

around)

darker

Do not use a cookie sheet so large that it touches the

walls or the door of the oven.

For best results, use only one cookie sheet in the

oven at a time.

may

have

edge; and pale or light browning may occur.

Pies

For best results, bake pies in dark, rough or dull
pans 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
retain it.

Aluminum Foil

Never entirely cover
a shelf with a large
cookie sheet or

aluminum foil. This
will disturb the heat
circulation and results
in poor baking. A

smaller sheet of foil
may be used to catch

a

spillover

on a lower shelf several inches below the food.

by placing 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.

Baking Pans

Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.

● Dark, rough or dull pans absorb heat resulting in a

browner, crisper crust. Use this type for pies.

● Shiny, bright and smooth pans reflect heat, resulting

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

● Glass baking dishes also absorb heat. When baking

in glass baking dishes, lower the temperature by

25°F.

and use the recommended cooking time in
the recipe. This is not necessary when baking pies
or casseroles.

Don’t Peek

Set the timer for the estimated cooking time and do
not open the door to look at your food. Most recipes
provide minimum and maximum baking times such

as “bake 30-40 minutes.”
DO 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.

15

ROAST~G

Do not lock the oven door with the door latch
during roasting. This is used for self-cleaning only.

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

The oven has a
low shelf (R)

s~ecial

po~ition

I

m

just above the oven

bottom. Use it when
extra cooking space is
needed, for example,
when roasting a large
turkey. The shelf is not
designed to slide out at
this position.

Roasting is really a baking procedure used for meats.
Therefore, oven controls are set for BAKE or TIME
BAKE (you may hear a slight clicking sound, indicating
the oven is working properly). Roasting is easy; just
follow these steps:

1. Position oven shelf

Ill

n

at (B) position for
small size roast

(3

to 5

lbs.)

and at
(R) position for
larger roasts.

2. Check the weight of
the roast. Place the

*

meat fat-side-up or the poultry breast-side-up
on the roasting rack in a shallow pan. The melting
fat will baste the meat. Select a pan as close to
the size of meat as possible. (Broiler pan with
rack is a good pan for this.) Line the broiler pan
with aluminum foil when using pan for marinating,
cooking with fruits, cooking heavily cured meats,
or basting food during cooking. Avoid spilling
these materials inside the oven or inside the
oven door.

3.

Turn OVEN SET

SH

OVEN

KMP

OVEN

knob to BAKE or
TIME BAKE and
OVEN

TEMP

knob to desired
temperature.
Check the
Roasting Guide
for temperatures and approximate cooking times.

4. Most meats continue to cook slightly
while standing after being removed from the oven.
Recommended standing time for roasts is 10 to 20
minutes. This allows roasts to firm up and makes
them easier to carve. Internal temperature will rise
about 5° to

10°F.

If you wish to compensate for
temperature rise, remove the roast from the oven
when its internal temperature is 5° to

10°F.

less

than temperature shown in the Roasting Guide.

NOTE:

● You may wish to Time Bake (See Using Your

Oven section of this book) to turn oven on and
off automatically.

● Remember that food will continue to cook in the

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

Frozen

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

without thawing, but allow

Roasfi

15

to 25 minutes per
pound additional time (15 minutes per pound for
roasts under 5 pounds, more time for larger roasts).

● Thaw most frozen poultry before roasting to ensure

even doneness. Some commercial frozen poultry can
be cooked successfully without thawing. FO11

OW

directions given on package label.

16

Dual Shelf Cooking

This allows more than one food to be cooked at the
same time. For example: While roasting a 20-lb.

turkey on shelf position R, a second shelf (if so

equipped) may be added on position D so that
scalloped potatoes can be cooked at the same time.

Calculate the total cooking time to enable both dishes

to complete cooking at the same time. Allow 15-20
minutes of additional cooking time for the potatoes.