GE JGSS03PH, JGBS16GEH, JGBS16GPH, JGBS16PH, JGBS16EH Use And Care Manual

H

UseandCareof

gasmodels

with

with

ElectricIgnition

WadingPilot

JGSS03EH

JGSS03PH

JGBS16EH

JGBS16PH

JGBS16GEH

JGBS16GPH

Features

pti

Surfacecooking

p$

Ovencooking

pm

-jpVj)

k.—--

IMm usingmm’ Range .. .....2

hwdhg the Rmge . . .

● . . . . *..3

LevelingtheRange. . . . . . . . . . ..3

safety Instructions . . . . *● .. ..3-5

PeatuIe~of your ~wge . . . . . .6, 7

SurfaceCooking. . ..........8,9

clock &andTimer . . . + +.. ......9

Using YouIOven . . . . . . . . . . . . KI

Baking . . . . . . . . . . . . . .......11

Bakingchart . . . . ‘. . . . . . . . . ●12

Roasting,Chart. . . . . . . . . . ... . .H

Broiling, Chart . . . .

s . . . .‘. .. ..14

Careand Cleaning ... ... ...l5-l7 ‘

RemovableCWenDoor ..... ... .l$

Cleaning Chart . . . . ... .......18 -

Problem Solver. . . . . . . . . . . . . . W

If YimNeedi$ervice ... .’. ... ..l9 ~

WarrarMy.... ... ... .i3atikCover ‘

. .

,-

ReadMSbookcarefully.

ii& intendedtohelp youoperate and
maintainyournewrangeproperly.

Keepit handy foranswersto your
questions.

Ifyoudon’tunderstandsomething
or needmore help, write (include
yourphone number):

Consumer Affairs
General Electric Company
AppliancePark
Louisville,KY40225

writedownthemodel

and

serhi’d nmbers.

You’llfindthem on alabellocated in
theburner boxunder the cooktop.
Seepage6.

These numbers are also onthe
Consumer Product Ownership
RegistrationCard that came with
yourrange. Beforesendingin this
card, pleasewritethesenumbers
here:

Model Number

Serial Number

Usethesenumbersin any
correspondence or service calls
concerning yourrange.

Wy(m.

a E-angee 00

Immediately contactthe dealer (or
builder) that soldyouthe range.

Check theProblem Solver on
page 19.Mlistsminor causesof
operatingproblems thatyou can
correct yourself.

2

1

}’ourgasrange isequipped with
either a Standing Pilot or Electric
PilotIgnition System.

310&gsJGss&3PH,
and
StandingPilot Systemhas a
continuousflame glowing at

;~l~tinles.
ModelsJGSS03EH,

JGBS16EH

andJGBS16GEH

Electric Pilot IgnitionSystem uses
anelectricsparktoignitetheburners
anddoes not require use ofamatch
unlesselectrical current to your
rangeis interrupted.

Ii.nisho

km- range, like so many otkr
hwsehdd

items,is wavy and

cm Sem?

intosoftfloor Umw!rings

!N.dl

‘as -vinylor

carpeting. When moving the range

onthistype of flooring, use care.
Do not install the range over

kitchen carpeting unless you
place an insulating pad or sheetof

l/4-inch-thick plywood between

therangeand carpeting.
W%ellthejlom- coveting ends at

~jle~j-on~~~~ke~~~~ge,the area that
therangewiHrest on should be

builtup with plywood or similar
materialto the same level or higher
thanthefloor ccvermg. This will
allowthe range to be moved for
cleaningor servicing.

the

Ybm-range must be levelin order to
p~oduceproper cooking and baking
results.Af$eritisinitsfinallocation,
placealevelhorizontally on an
wen shelf and check the levelness
front to back and side to side. Level
he range b-yadjusting the leveling

egsor by placing shims under the

;omers as needed.

w-im’lYouG-dYolBrRange

eHave‘the show‘you.

thehmtion ofthe range gas

Cut-offValveand.howtoshut

it

offifmw!ssmy.

@~~v~yow range

and

$yW’Rdedby a

im@Her9in accordance

withtheInstallationInstructions.
Anyadjustmentandserviceshould
beperformedonlybyqualified
gasrangeinstallersorservice

technicians.
@plug

your H3ngeinto a 120-vdt

gromikd OUtkt

only.Donot
removetheroundgroundingprong
fromtheplug.Ifindoubtabout
thegroundingofthehomeekctrical
system,itisyourpersonal
responsibilityandobligationto
haveanungroundedoutletreplaced
withaproperly-groundedthree-

prongoutletinaccordancewith
theNationalElectricalCode.Do
notuseanextensioncordwith
thisappliance.

@~~sure all

are fromtherange.

beforeoperatingit, topreventfire
orsmokedamageshouldthe
packingmaterialignite.

@b@e rangeoutofkitchen
trafficpath andout

‘topreventpik)tOUltige
(OE?mWM$so and
poorair

@~e sureyour is

correctly

bya service

or for‘the
typeOfgas or UP’)on
whichitisto beused.Gascan
beconverted.fromonetypetothe
other.SeeInstallation
Instructions.

@After use ofa

mnge!)

highfloor

may result

id many floor

f!xweringswill

not

thiskindofuse.Neverinstallthe
rangeovervinyltileorlinoleum
thatcannotwithstandsuchtypeof
use.Neverinstallitdirectlyover
interiorkitchencarpeting.

using Your Range

4$~()~~~]~~~~&~~’&Q~~~~~~~or

wherearangeishot
or in operation.Theycouldbe
seriouslyburned.

@~(J#~allowanyoneto

dimb9

stand (w hang on! the doq
broiler c!+rrange
top. They

coulddamagetherange
andeventipitovercausingsevere
personalinjury.

o‘CAUTION:Do NOT’

rH!MsOF m

mamwrrs
ABOVE./$mGE ORON
‘THE ‘a?A

C.LM311WONTHERANGE
TO

REACHITEMSCOULDBE

SERIOUSLYINYURE5.
eLetburner ‘gratesandother

surfacescoolbefore
themor themwhere

canreachthem.

~plJ~~~~wearkose fitting‘or

whileusing
the Flammable
materialcouldbeignitedif
broughtincontactwithflame
orhotovensurfacesandmay
causesevereburns.

@I’+J&@ruseyour fol’

or theIMmWIR.

Prokmzeduseoftheran~e

w

v

withoutadequateventilation
canbehazardous.

3

@D(.)notwe waterongrease

fires.Neverpickupa flaming
pan.Turnoffburner,then
smotherflamingpanbycovering
pancompletelywithwellfitting
lid,cookiesheetor flattray.
Naminggreaseoutsideapan
canbe

pLHout bycoveringwith

bakingsodaor,ifavailable,a
muh-purposedrychemical

orfoam.
aDonotstore

materialsinan mm or near
theUK&fop.

@Dom{:M cookinggreaseor

otherf’kmmble materials
accumulatein or near the
range.

surface cooking
@AlwaysusetheIJTE position

whenignitingtopburners and
makesuretheburnershave

ignited,

@Neverleavesurfaceburners

unattendedatHIGHflame
settings.Boilovercauses
smokingandgreasyspillovers
thatmaycatchonfire.

@Adjusttopburner flamesize
soit doesnotextendbeyondthe
edgeofthe cookingutensil.

Excessive flameishazardous.

~Useoniydrypothddm-

mokt or damp potholders on hot
sin-faces may

resultinburnsfrom
steam.Donotletpotholders
comenearopenflameswhen
Lf’tingutensils.Donotuseatowel
Orotherbulkyclothinpkiceofa
]-otholder.

~To burns, ignition

ufflammablematerials,and
:pillfige,turnthehandleMa

,<,;l~2,~llel~towardt~:~~~~~Orback

:~therangewithoutextending
over

adjacent burner.

~Alwaysturn surfacehumer to

OFFbeforeremovingutensil.
@fCarefdlywatchfoodsbeing

friedatHIGHflamesetting.
6$Never~~o~~theven~(air
openings)oftherange.They

providetheairinletandoutlet

whichisnecessaryfortherange
tooperateproperlywithcorrect
combustion.

@Do@ useawokonthe
cookingsurfaceifthewokhasa
roundmetalringwhichisplaced
overtheburner gratetosupport
thewok.Thisringactsasaheat
trapwhichmaydamagetheburner
grateandburnerhead.Also,it
maycausetheburnertowork
improperly.Thismaycausea
carbonmonoxidelevelabove
currentstandards,resultingin
ahealthhazard.

@floodsforfryingshouldbeas
dry aspossible.Frostonfrozen

foodsormoistureonfreshfoods
cancausehotfattobubbleupand
oversidesofpan.

~Useleastpossibleamountof’
fat for effectiveshallowordeep­fat frying.Fillingthepantoofull
offatcancausespilloverswhen
foodisadded.

@H’a combinationofoilsor
fatswillbeusedinfrying,stir
togetherbeforeheating,orasfats
meltslowly.

*Alwaysheatfatslowly9and
watchasitheats.

@Usedeepfatthermometer
wheneverpossibletoprevent
overheatingfatbeyondthe
smokingpoint.

4

@UseProperPanSize—Avoid
pansthatareunstableoreasily
tipped.Selectutensilshavingflat
bottomslargeenoughtoproperly
containfoodavoidingboilovers
andspillovers,butlargeenou,gh
tocoverburnergrate.Thiswdl
bothsavecleaningandprevent
hazardousaccumulationsoffood,
sinceheavyspatteringorspillovers
leftonrangecanignite.Usepans
withhandlesthatcanbeeasily
graspedandremainCOOI.

@Useonlyglasscookwarethat
isrecommendedforuseongas
burners.

~Keepallplasticsawayfrom
topburners.

@Toavoidthepossibilityofa

burn, alwaysbecertainthat the
controlsforaHburnersare at
OFFpositiomandallgratesare
coolMore attemptingtoremove
thegrate.

IBwhen flamingfoodsunder
thehood,turn thefanoff.The

fan,ifoperating,mayspread
theflame.

@Hrangeislocatednear a
window,donotuselongcurtains
whichcouldblowoverthetop
burnersandcreateafirehazard.

~Whena pilotgoes10ut9(on
modelssoequipped),youwill

detectafaintodorofgasasyour
signaltorelightpilot.When
relightingpilot,makesureburner
controlsareinOFFpositionand
followinstructions~escribedon
followingpagestorelight.

@Ifyousmellgas9andyouhave
alreadymadesurepilotsarelit,
turnoffthegastotherangeand
callaqualifiedservicetechnician.
Neveruseanopenflametolocate
aleak.

ewhen cookingperkyfollow

OUISdirectionsexactlyand ~lw~ys

cook

the meat to at least 170°F.
This assures that, in the remote
possibility that trichina may

be

presentinthemeat,itwillbe

killed and meat will be safe
to eat.

and

Roasting
@Do noi use oven

fora storage

area.
@Standawayfromthe range

whenopeningovendoor.“Me
hotair or steamwhichescapes

cancauseburnstohands9face
amlh eyes.

@Keepovenfreefromgrease

buildup.

@Placeovenshelvesindesired
positionwhileoveniscool.

@Pullingoutshelftothe shelf
stopisa convenienceinlifting
heavyfoods.It isaho a
precautionagainstburns from
touchinghotsurfacesofthe
dooror ovenwalk.

@Ddt heatunopenedfood

containersintheoven.Pressure
codd buildup andthecontainer
couldburst causingan injury.

@Don’tusealuminumfoil
anywhereintheovenexceptas
describedinthisbook.Misuse
couldresultinafirehazardor
damagetotherange.

~Whenusingcookingor
roastingbagsinoven9followthe
manufacturer’sdirection.

@Useonlyglasscookware
that isrecommendedforuse
ingasovens.

@Alwaysremovebroilerpan
frombroilercompartmentas
soomas youfinishbroiling.
Greaseleftinthepancancatch
fireifovenisusedwithout
removingthegreasefromthe
broilerpan.

@Whenbroiling,it’meatistoo
dosetotheflame,thefatmay
ignite.Trimexcessfattoprevent
excessiveflare-ups.

oMakesurebroilerpanisin
placecorrectlytoreducethe
possibilityofgreasefires.

@Ifyoushou.IMhaveagrease
firein the broilerpan9turnoff
oven,andkeepdrawerclosedto
containfireuntilitburnsout.

5

fCkanin~ Your RaBfge

~ Cleanonlypartslistedinthis

Usead CareBook.

* Keeprangecleanand freeof

accumulationsofgreaseor
spilloverswhichmayignite.

mibuNeedservice

~Don’tattempttorepair
or replaceanypart ofyour
rangeunlessit isspecifically

recommendedin thisbook.All

.otherservicingshouldbereferred

toaqualifiedtechnician.

—--—

—

F====!&

KNiMEm3with

standingPilot Ignition
JGSS03EHwith

AutomaticPilotlessIgnition

.

9

I

.

WBSMKWH* with

StandingPilotIgnition

P

JGBSMGEFI*with

s

AutomaticPilotlessIgnition

with

standing PilotIgnition

with

AutomaticPilotlessIgnition

6

JGBS16PH
JGBS16EH

JGBSWGPH
JGBSNK’TEH

Feature Index

1 Model and Serial Numbers

(in burner boxunder cooktop)

2 Surface Burner Controls

JGSS03PH
J7GSS03EH

Explained

m page

2

63

e

4
4

8

4
4

4

3 Surface Burners and Grates

8

4

4 Oven Temperature Control 10

63

9

10
10
10

5 Clock and Timer
6 Oven Vent
7 Oven Interior Light

$3

8

Oven Light Switch
(letsyouturn interior ovenlight on and off)

9 Oven Shelves

(easily removed or repositioned on

shelf supports)
10 Oven Shelf Supports
11 Broiler Pan and Rack

.% e

.—

2

10,16 2 2

&iiiF-’

—.s—

-.

-–

IEi%fw -

EE#m­Wma
EE?m

i%i%Y-

Ea6+ati

--

10

C4

14

e

1612 RemovableOven Door

(easily removed for ovencleaning)

imEar -

1513 Lift-Up Cooktop

maE?&”–

EHEa

-–

(locksin up position to simpli& cleaning
underneath)

I

E

e

e

14 Lift-Off Cooktop

(easily removed and replaced)

15

I

15 RemovableO~~enBottom

7

Standing PilotModels

JGSS03PH,JGBS16PHand
JGBS16GPH

Yourrange has standing surface

burner pilot ports that must be lit

initially. To lightthem:
L Be sure surfaceburner control

knobsare in the OFI?position.

2. Removethe grates and lift the
cooktopup or off (see page 15).

3. Locate the twopilot ports and
lighteach ofthemwith a match.

4. Replace or lower the cooktop.
Yoursurfaceburners are now ready
foruse.

ElectricIgnitionModels
JGSSOSE~,JGBS16EHand

JGBSMKWH

Surfaceburners on your range are
lightedby electric ignition, ending

the need for pilotlights.
In ease of z power outage, youcan

lightthe pilotless ignition surface
burners on your range with a
match. Hold a lightedmatch to the
burner, then turn the knob to the

LITE position. Use extreme

caution when lightingburners

inthismanner.

surfaceBurner‘controls

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

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

ToLighta surfaceBurner

Push the control knob in and turn it
toLITE. On electricignitionmodels,
youwillhear a littleclickingnoise—
the soundoftheburner lighting.

After theburnerignites,turn the
knobto adjust the fkirnesize.

Note:

@Alwayshavea cookingutensilon

the gratebefore turning on a burner.

The finish on the grate may chip

without a utensil to absorb the heat.

* Check to be sure the burner you

turned on isthe oneyou wanttouse.

@Be sure the burners and grates are
cool before youplace your hand, a
potholder, cleaning cloths or other
materials on them.

HowtoselectFktmesize

The flame size on a gas burner
shouldmatch the cookware you
are using.

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

largerthan the bottom of the

cookware is wasted heat and only

servesto heat thehandles.

Whenusingaluminumor

Auninurn-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—1/2inch smaller than
the bottom of the cookware—no
matter what the cookware is made
of. Foodscookjust as quickly at a

gentleboil as theydo at a furious
rollingboil. A high boil creates
steam and cooksawaymoisture,
flavorand nutrition. Avoidit except
for the fewcookingprocesses
which need a vigorousboil.

Whenfryingorwarmingfoods
instainlesssteeI,castironor
enamelware,

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

Whenfryinginglassorceramic
cookware,

lowerthe flame even

more.

}~~~

Anair acijustmcntshutter threach

sLIrkcc buimr t-cgulatcsthetlowof

uirmthe flame.
!Vhen the

rightamountofaix*

flow’sintotheburner,

the tlam

will be s(cac!y, relativelyquiet and

haveapproximately 3/4”sharp blue
corms.This usuallyresultswhen the
shutterisabouthalfwayopen.

With too much

air,the flamewill

beunsteady.possiblywon’t burn all
thewayaround, and willbenoisy,
sounding1ikeablowtorch.

With not enough

air,youwon’tsee

anysharp bluecones inthe flame,
youmaysee yellow tips, andsoot
mayaccumulateonpots andpans.

I

The air adjustment shuttersseton
thehood ofthevalveand areeither
lockedinplace with Phillipshead
screwsor positionedon theburner

tubesby friction fit.
‘h

adjusttheflowofairtothe

burners,

loosen the Phillips head

screwsand rotatethe shutters(or
applya blade-type screwdriver
against the friction-fitshuttersand.
push)to allowmoreor lessair into
theburner tubes asneeded.

cookware

Aiuminum: Medium-weight
cookwareis recommendedbemuse
itheatsquicklyand evenly.Most

foods brC)wllevenly

in aIl i]~UnlillUIN

skillet.

Mimrals infoodand water
willstainbut willnotharm
aluminum. A quick scourwith a
soap-filledwoolpadaftereach usc
keepsaluminumcookwarelooking
shiny

new. Usesaucepims with

tight-fitting lick for cooking with
m inirnum amounts of water.

Castkm: Ifheatedslowly,most

skilletswillgivesatisfactoryresults.

Enamelware:Undersome

conditions,the enamelofsome
cookwaremaymelt.Followcookware
manufacturer’srecommendations
forcookingmethods.

Glass:There are twotypesof glass

utensils—thoseforovenuseonly
and thosefortop-of-rangecooking
(saucepans,coffeeandteapots).
Glassconductsheatvery slowly.

HeatproofGlassCeramic:Can

beusedforeither surfaceor oven
cooking.Itconductsheatvery
slowlyandcools very slowly.Check
cookwaremanufacturer’sdirections
tobesureit canbe usedongasranges.

!N.ainkssSteel:Thismetalalone has

poorheatingproperties,andisusually
combinedwithcopper, aluminum
or other metalsfor improvedheat
distribution. Combination metal
skillets generally work satisfactorily
ifused atmediumheatasthe
manufacturer recommends.

9

(Mow JGB!W$)
‘1’hcCIOCiiiiIldTimer ;~rchCipfLll

kviccs that SCIW2SCVCriilpU!”pLVW!+.

3%43 clock

“R)set

thedock, push iFlthe knob

and turn the clock hands to the right
to the correct time.

Then M theknob

outmd continue IurningtoOFF.

Timer

The Timerhasbeen combined with
therangeclock. Use itto timeall
yourprecise cookingoperations.
You’llrecognizetheTimer as the
pointerwhich isdifferentincolor
than theclock hands.

Minutesare markedupto30 and
hoursare marked upto4 on the
centerring oftheclock.

TosettheTimer,turn theknobto

theleft, without pushingin, until
thepointer reachesthe number of
minutesor hoursyouwanttotime.

At the end

ofthesettime,abuzzer

soundstotell youtime isup.

Turn
theknob,withoutpushingin, until
thepointer reachesOFF andthe
buzzer stops.

ovenshelves

The flowofair to the ovenburner is
tid.jusiedin the same manner as it is
fbrthe surface burners{SWpage 9).

When the air flow ispropwly
adjusted, the ovenburner flame
shouldbe steadywithappmxiinately

l-inch blue cones and should not

extend out overthe baffle edges.

2. llcmovc the broiier pan and rack

and open the broiler c~mpartmtmt

drawer to the “stop” pusitior I.

3. Locatethe pilot port on the right
sideof the oven burner at the back
ofthe oven.

The shelvesaredesigned with stop­locksso whenplacedcorrectlycmthe
shelf supports, they will stopbefore
comingcompletelyoutoftheovenand
will not tjlt when you are removing
foodor placing foodon them.

BeforeusingYouroven

1. Look atthe control. Be sure you

understand how to set it properly.

When placing cookware on a shelf,

pullthe sheif out to the “stop”
position. Place the cookware on
the shelf, then slide the shelf back
intothe oven,This will eliminate

2. Check the inside of the oven.
Look at the shelves. Practice
removingand .rep~acingthem
while the oven is cool.

3. Read the informationand tips
on the followingpages.

reaching into the hot oven.
Toremovetheshelvesfromthe oven

/

//A-m===+

4. Using a long match or match
holder, reach through the broiler
compartment and light the oven
‘pilot.

4. Keep thisbook handy where you
can refer to it—especiallyduring
the first fewweeks of getting
acquainted with youroven.

forcleaning, pushthemback, liftthe
rearofthe shelvesandpullthemout.

shelfPositims

5. Close the broiler compartment
drawer.Yourovenand broiler are
nowready for use.

The ovenhas four shelf supports—
A (bottom),B,C and D (top). Shelf
positionsfor cooking are suggested
on Baking and Roastingpages.

Oven Control

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

Electric Ignition Models

KXXNM3H,JGBS16EHand

JGBS16GEH

The ovenburner on these ranges is
lightedby electric ignition.

Use switchon control panel to turn

lighton and off.

CAUTION:DO NOT MAICEANY
ATTEMPT TO OPERATE THE
ELECTRIC IGNITION OVEN
DURING AN ELIXITUCAL
POWER FAILURE. Resumption

ofelectrical power when OVEN
TEMP control is in any position
other than OFF will result in
automaticignition ofthe oven
burnerand could cause severeburns
ifatthetime you were attempting

to lighttheburner with a match.

oven V&t

Yourovenis ventedthrough a duct
at the center rear of the range (see
page 6). Do notblock the opening

ofthisduct when cooking in the
oven—itis important that the flow
of fresh air to the ovenburner be
uninterrupted. Avoidtouching the
ventopeningsor nearby surfaces

during ovencooking-they may
become hot.

Standingpilotmodels

Electric pilot models

Simply turn the knob to the desired
cooking temperatures, which are
marked in 25% increments on the

dial. It will normally take 30 to 60

seconds before the flame comes on.

After the oven reaches the selected
temperature, the ovenburixi- cy~les

10

‘“

1. I%si!ion[heshelf or slmlvcsin

{k oven.

2. Close ovendoor, turn OVEN
TEMP knob to desired temperature

and preheat ovenfbr titleast 10

minutesif’preheating is necessary,

3. Place food inoven on

center of

shelf.

A1]owatl~~stanin~~b~~ween

edgeof bakeware and oven wail
or adjacent utensils.

Ifcooking on twoshelves at the
sane time, place shelves about4
inchesapart and stagger food on
[hem.

4. Check food for doneness at
minimum time on recipe. Cook
kmger if necessary. Switch off
heatand removefood.

Preheating isimportantwhen using
temperatures below225”F.and
whenbaking foodssuch asbiscuits,
cookies,cakesandother pastries.

Preheatingisnotnecessary when
roastingor long-timecooking of
wholemeals.

IMostbaking is done on the second
shelfposition (B)from the bottom.

When baking three or four items,
usetwo shelves positioned on the
second and fourth setsof supports
@ &D) from bottom of oven.

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

‘l@s

*

I?o]1ow a tested recipe and

measurethe ingredients carefully.
Ifyouare using apackage mix,
followlabel directions.

@If moistureisnoticeableon the
frontoft-heovenor on theoven
window

(on modelssoequipped)

when tlrst turning on theoven, leave
theovendoor ajar fora fewminutes
or untilthe oveniswarm.

*Donotopen theovendoorduring
abakingoperation—heatwillbelost

and thebakingtime mightneed to

beextended. Thiscouldcause poor

bakingresults.

*Do notdisturb the heatcirculation

inthe ovenwiththeuseofaluminum
foil. If foilisused, place asmall
sheetof it, about 10by 12inchesat
themost, on a lowershelf several
inchesbelowthefood. Do notplace
foilonthe ovenbottom.

common Bating Problem
and Possible SOlutiom

Pm
Burning around

edges

*Oventoo

full;avoidovercrowding.

~Edgesof crust too

thin.

@Incorrectbakingtemperature.

Bottomcrustsoggyandunbaked
@A11OJVcrust

and/or fillingto cool

sufficientlybeforefillingpie shell.
~Fillingmaybe toothin orjuicy.

~~il~ingallowedtostandinpie

shell

beforebaking.(Fillpieshellsand
bakeimmediately.)

~

Ingredientsandproper measuring

affectthequalityofthecrust.Usea
testedrecipeandgoodtechnique.
Makesuretherearenotinyholesor
tearsinabottomcrust.“Patching”
apiecrustcouldcausesoaking.

Me

fillingrunsover

*

Topandbottomcrust notwell

sealedtogether.
@Edgesofpie crust not built

Up

highenough.
@Toomuch filling.
e Check size ofpie plate.

Pastry istough; crust

notflaky

~

TOOmuch handling.

@Fat too softor cut in toofine.

Rolldough lightlyandhandleas
littleaspossible.

11

GKE$

Cakeriseshigherononeside
@

Batterspread unevenlyinpan.

~Ovenshelvesnot1evel.
@Usingwarpedpans.

~Incorrect pansize.

Cakescrackingontop
~Check

oventemperature.

~Batter

toothick, followrecipe

or exactpackagedirections.
@Check forpropershelfposition.
~Check

pansizecalledforinrecipe.

~Improper mixingofcake.

Cakefalk
@

TOOmuch shortening, sugaror

liquid.
~Check leaveningagent, baking

powderor bakingsodato assure
freshness.Makea habitto note
expirationdatesofpackaged
ingredients.
~Cakenot bakedlongenough or at

correct temperature.
aIfaddingoilto acake mix, make

certaintheoil isthetypeand
amountspecified.

Crustishard
@check

temperature.

~Check

shelfposition.

Cakehassoggylayerorstreaksat

bottom

@

LJndermixingingredients.

@Shofieningtoosoftforproper

creaming.

~Toomuchliquid.

COOKES & BIscwm

Doughycenter;heavycruston
surface

@Check

temperature.
oCheck shelfposition.
oFollowbakinginstructions

carefullyas giveninreliable recipe
or onconveniencefoodpackage.

@Flat cookie sheetswill givemore
evenbaking results. Don’tovercrowd

foodsona baking sheet.
~Conveniencefoods used

beyond

their expirationdate.

Browningmorenoticeableon

me side

~Ovendoor notclosed properly,

checkgasketseal.

eCheckshelfposition.

1. ,41uIuinunIpms conduct heat quickly. For most 2. Dark or non-shiny finishes. also glass and pyroceram,

con~’cntional

baking, 1ighl, shiny fit-tisttcs give best results

gtmmlly absorb heat which may result indry,crispcrusts.

because they help prevent over-browning in the time it takes fix

Reduce oven heat

25°F,if lighter crusts we desired, Preheat

heat mcook the center areas. Wcrecommend dttll (satin-finish)

cast iron for baking some foods for rapid browningwhen fbod

bottomsurfaces of pans for cake pans and pie plates to bc sure isadded.

those arms browncompletely.

Shelf (kn Time,

Food

cookware

Positions

%nnperatures

Minutes O.mments

Bread

Biscuits(!~~-in.thick) ShinyCookieSheet B, c 400”-475°

]5-~~

Cmmmi,refrigeratwibiscuits ~~kc2 to4
minutes iess time,

Coffeecake Shiny;Mctai Pan with B, A

350°-4000

20-30

satin-finish bo[tom

Corn bread or muffins Cast Iron or Giass pan

B 400°-4500

20-40”

Preheat cast iron pan forcrisp crust.

Gingerbread Shiny MemiPanwith

B 350° 45-55

satin-finish bottom

Muffins

Shiny Metai Muffin Pans A, B 400°-4250 20-30

Din-easeabout5 minutesformuf!ln

mix.

Popovers Deep Giass or Cast Iron Cups

B

375”

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

350”F,for 10to 15minutes.

Quickioaf bread

Metal or Giass Loaf Pans B 350°-3750

45-60

Dark mctaior giass givesdeepest

Yeastbread (2 ioaves)

Metai or Giass Loaf Pans A, B 375°-4250 45-60

browning.

Plain roils

ShinyOblongor Mufiin Piins

A, B 375°-4250

10-25 For thin roils, SheifB maybe used.

Sweetroiis

Shiny Oblongor Muffin Pans

B, A

350°-3750 20-30 For thin roiis, SheifB maybe used.

Cakes

(withoutshortening)
Angelfood Aiuminum Tube Pan

A 325°-3750

30-55 Twopiece pan is convenient.

Jeiiy roii Metal Jeiiy RoiiPan

B

375°-4000 10-15 Linepan with waxedpaper.

Sponge

Metal or Ceramic Pan A

325°-3500

45-60

Cakes

Bundt cakes Metai or Ceramic Pan A, B 325°-3500 45-65

Cupcakes ShinyMetalMuffin Pans

B 350°-3750

20-25

Paper iinersproduce more moist crusts.

Fruit cakes Metal or Glass Loaf or

A. B

275°-3000

2-4 hrs. Use300”F.andShelf B for small or

Tube Pan individual cakes.

Layer Shiny Metal Panwith

B 350°-3750

20-35

satin-finish bottom

Layer,chocoiate Shiny Metal Panwith

B 350°-3750 25-30

satin-finish bottom

Loaf

Metai orGlass Loaf Pans B

350° 40-60

Cookies

Brownies Metal or Glass Pans B, C 325°-3500 25-35

Bar cookies from mix use same time.

Drop Cookie Sheet

B, C

350°-4000

10-20 Use Shelf C andincrease temperature

25 to 50”F.for more browning.

Refrigerator Cookie Sheet

B, C

400°-4250

6-12

Rolledor siiced

Cookie Sheet

B,C

375°-4000

7-12

Fruits,
OtherDesserts

Bakedappies Glass or Metai Pans

A, B, C 350°-4000

30-60

Custard

Glass CustardCups or

B 300°-3500

30-60 Reduce temperatureto 300°F.for large

Casserole (set inpan of hot water)

custard.

Puddings,rice Glass Custard Cups or

B

325°

50-90 Cook bread or rice pudding with custard

md custard

Casserole

base 80to 90 minutes.

Pies
Frozen

Foii Pan on Cookie Shed A 400°-4250

45-70

Large piesuse400°F. and increase time.

Meringue Spread to crust edges

B,A 325°-3500

15-25

Toquicklybrown meringue use 400°F. for
8to 10 minutes.

3ne crust

Glass or Satin-finishMetal A, B 400°-4250

45-60

Custard fillingsrequire iowertemperature,

rWOc~st

Glass or Satin-finish Metal E 400°-4250

40-60

longer time.

Wry shell

Glass or Satin-finish Metal

B

450°

12-15

Miscellaneous

3akedpotatoes Set on Oven Shelf

A, B, C

325°-4000

60-90 Increase time forlarge amount or size.

lcallopeddishes

Glass or Metal

A, B, C 325°-3750

30-60

;ouffles Glass

B

300°-3500 30-75

12

—

r(ushxi uncover-txiinyour own.

breasl-side-upon roustingrack in a

being removed from [hc wwn. Fm-

Wasting [cnqxralures, which shailow pan. ‘l%cmelting fatwill

rare or mcdium inlcrn:ddorxmxs.

should be low and steady. k(!cp

baste the meat. $kkct u PN as

if meat is to stand K)to 20 minutes

spatteringto a minimum, Whtn

closetothe sizeof meat as possible.

while making gravy or for easier

roasting.‘itisnot necessary to scar.

(Broiler pan with rack isa good carving, you maywish 10remove

baste,cover,or add watcwto your

pan forthis.) meat from oven justbcf(weit is

meat.Roastingiseasy,just f;llow “m

Step 3: Turn OVEN TEMP control

~onc. If no stwlJing is pkmned,

these

Stf2j3S:

to

desired temperature, Check the

cook meat m suggested

Step 1. Positionovenshelf at

RoastingChati for temperatures

second from bottom position(B)

and approximatecookingtimes.

forsmallsizemast(3_to5 lbs.)andat

bottom position(A)for largerrwusts.

chart

temperature.

F1’llzen RWMS

Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 10to 25 minutes
per pound additionaltime (10
minutesper pound for roasts under
5 pounds, more time for larger
roasts).

Thaw most frozen poultry before
roastingto ensure even doneness.
Some commercial frozen poultry
can be cooked successfully withwt
thawing. Followdirections given
on packer’s label,

Oven

ApproximateRoastingTime internal

Type Temperature Doneness

in Minutesper Pound Temperature“F

Meat

3to5-Ibs. 6 to $-lbs.

Tendercuts; rib, highquality

325° Rare: 24-30 18-22

130°-140°

sirloin tip, rump or topround*

Medium: 30-35 22-25 i50°- 1600

WellDone:

35-45 28-33 170°-1850

Lamb leg or bone-in shoulder*

325° Rare:

21-25

20-23 130°-1400

Medium: 25-30 24-28 150°-1600

WellDone: 30-35 28-33 170°-1850

Veaishoulder, legor loin*

325° WellDone: 35-45 30-40

170°-1800

Porkloin, rib or shoulder* 325° WellDone:

35-45 30-40 170°-1800

Iiam, pre-cCOkea 325° ToWarm:

10minutesperlb. (anyweight) 125°-1300

Under10Ibs. 10to 15-lbs.

Ham, raw

325°

WellDone:

20-30 17-20 160°

*Forboneless rolled roasts over6-inches
thick, add 5 to 10minutesper lb. totimes
givenabove.

PouItry 3 to5-lbs.

over 5lbs.

Chickenor Duck 325°

WellDone:

35-40 30-35 185°-1900

Chickenpieces 375°

Well Done:

35-40 185°-1900

10to15-ibs.

Over15Ibs. In thigh:

Turkey

325°

WellDone: 20-25

15-20

185°-1900

lias -

WA

-----

-—-

E=WQ

_-

m–—u:
mm

E:-

i)roil

Positim

c

hod
Fhcon

ConmlenLs
A

rrangcin single 1+’cr.

1. If nmafhas fk[or gristle nearI!?e
edge. cut vertical slushes through
tm{habout 2 inches apart, butdon’t
cw int{?meat. Werccwmmend

that

~fo~

trim fatto prewmtexcessive

smoking, leavinga layerabout

IN-inch thick.

(“;roundBwf

We]]IIonc?
IJccfStcuk.$

Ral”t

Mcdiu171

WdiDone

Rare
,Mwtium
WellDone

Chicken(450”)

l-lb. (4pauies)
E Io vi-in. {hick

l-in. thick

(1-1‘/2Ibs.)

l;/2-in.thick

(’2.’2~ ]b$,)

I Whok?
(2 to 2Y~-lbs.),
split lengthwise

Sfx.wcevenly. Up 108 patties
[alw:Iboutsaint time,

c

A
A
A

A
/4
A

A

7-8

7
5-6
8-9

(?-7
12-14
16-18

S[cakslessth:inl-in. cook

[hroughbefore browning,
pa~lfrying is rcc{)nmlcndcd.

Slash fa!.

~. Removebroiler pan and rack

from broiler compartment and

piacc food on rack.

2s-30

Rcctucctinws about5 to 10min.
per side for’cut-upchicken.
Brusheach side with melted
butter.Broilwithskin sidedown
first andbroil withdoorclosed.

3. Pull out drawer and position
broilerpan in compartment.Placing
foodclosertoflameincreasesexterior

browningoffood, butalso increases
spatteringand the possibility of fats
and ineatjuices igniting.

BakeryProducts

Bread(Toast)or

T&ster Pastries
EnglishMuffins

Lobstertails
(6

tO 8-oz.each)

2-4 slicm
1 Pkg (2)

2-split
2-4

c

c

2-3
3-4

13-16

5

1/2-1

Do not

turn
over.

Spaceevenly.Place English
muffins cut-side-upand brush
with butter if desired.

Cut throughbackof shell,spread
open. Brush with meltedbutter
beforeandafter half time.

Handle and turn very carefully.
Brush with lemonbutter before
andduring cooking if desired.
Preheat broiler to increase
browning.

B

4. Close broiler door and, for most
foods,turn OVENTEMP knob to
BROIL. Exceptionsare chicken
and ham which are broiled at a
iowersetting in order to cook food

thro@ before over-browningit.

Fish

l-Ib. fillets %to
%-in. thick

c 5

5. Turn most foodsonce during
cooking; (the exceptionis thin fillets
of fish; oil one side, place that side
downonbroiler rackandcookwithout
turning until done). Time foodsfor

aboutone-half the total cooking
time, turn food, then continue to
cook to preferred doneness.

Hamslices(450°)

Precooked

Porkchops

WellDone

l-in. thick

2 (YIin.)
2 (l-in. thick),
about 1lb.)

2(1 inch)

about 10-12

OZ.

2 (IV2 inch),
about 1lb.

l-lb. pkg. (10)

B

8

10

13

8

10
10

17

8 Increasetimes5-10min.perside

for lyz-in.thickor home cured,

4-5

10-12

Slash fat,A

A

Lambchops

Medium
WellDone

Medium
WellDone

VVienws,

similarprecooked
sausages,
bratwurst

B
B

B
B

4-7

10

4-6

12-14

Slash fat,

6. Turn OVEN TEMP knob to
OFF. Removebroiler pan from

compartment and serve food
immediately.Leave pan outside

compartment to cool.

6 1-2 If desired, split sausagesinhalf

lengthwiseinto5to6-in.pieces.

14

Ai%%%

‘ww’-

Proper care and cleaning are
important so your range will give

}“oU

cffkimt md satisfactory

service.

FO11OWthese ciirec~ions
carefully in caring for it to help
assuresafe and proper maintenance.

BE SLJRE

ELECTRICPOWER
N OFFBEFORECLEANING
AN%”PART’OFYOURRANGE.

outer Finish

When the range is cool, wash the
enamel finish with mild soap and
wateror a mild abrasive cleanser
applied with a damp cloth. Rinse

the surface with clean water and
dry with a soft cloth. Ifyou wish,
occasionally apply a thin coat of
mild cleaning wax to help protect
the finish.

There are a number of precautions

you can take to avoidmarring the

surface of the range and to prevent
itfrom becoming dull. Don’tslide

heavy pans across it. If you spill
foodswith a lot of acid (tomatoes,
sauerkraut, fruitjuices, etc.) or
foodswith high sugarcontent,

clean them up as soon as possible.
If allowed to set, these foodscould
cause a dull spot. Also, no matter
howstubborn the food stain, never
use harsh abrasive cleansers. They

could permanently damage the
enamel surface.

CkmtrdPad

It’sa good idea to wipe the control
paneldean after each use of the

oven.For amore thorough cleaning,

theknobs can be removed by
pullingthem off the knob stems.
Clean with mild soap and water,
rinse with clean water and polish
dry with a soft cloth.

Do not use abrasivecleansers,
strongliquid cleaners or oven
cleaners on the control panel as
[heywill damage the finish.

Gmtes

Grates should be washed regularly
and, of course, after spillovers.
Washthem in hot, soapywaterand
rinse with clean water. Dry the
grates with a cloth—-don’tput them
back on the range wet. When
replacing the grates, be sure they’re
lockedintopositionovertheburners.

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

Althoughthey’redurable, the

grates will gradually losetheir

shine, regardlessof the care you

takeofthem. This isdue to their
exposure to high temperatures.

Topreserve the grates’porcelain

finish as long as possible, havethe
pan on the grate before youturn on
theburner,andlowertheflamewhen

foodreachesthedesiredtemperature.

~&O~f&

Lift-Up

Ch3kt$)p

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

Tomake cleaningeasier, the
cooktop on model .JGSS03maybe
lifted off or, on model JGBS16,
lifted up and held up bylocking
arms that catch and hold the top up

when it’sallthe wayup.
Be

sure auhmms are turned

offbefumeraising or removing the

eooktop. Then remove the grates,
grasp the front sidesof the cooktop
and lift.

After cleaning underneaththe
cooktopwith hot, mild soapy water
and a clean cloth, put the cooktop
back in place. Forthe lift-uptop,
lift up a little to release the locking

armsand pushthemin whileguiding
the top back down. Be careful not
to pinch your fingers.

J&Ml& Top Burners

The holesin theburners of your
rangemust be keptclean at all

times for proper ignitionand an
even, unhampered flame.

Youshouldclean the burners
routinely and especially after bad
spillovers which could clog these
holes. Burners liftright out for
cleaning.

Note: A screw holds each ofthe
burners inplace to keep them from
wobblingaround during shipment.
Tagsindicatetheir location. Remove
the shipping screw with a Phillips
head screwdriver,lift theburner,
tilt it to one sideat the end closest

to the igniter and move ittoward the
back ofthe range. This disengages
it from the gas valvesat the front of
the range, and itlifls out easily.

Toremoveburned-on food, soak
the burner in a solution of a product
used forcleaningthe insideofcoffee
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.

Beforeputting theburner back, dry
it thoroughly by setting it in a warm
ovenfor 30 minutes. Then place it

back in the range, making sure it is
properly seated and level.

(continuednextpage)

D$lm

lle oven door is removable to

malw cleaning the oven easier.

Toremovethe door, open it a few

inchesto the specialstop position
that will hold the door open.‘Grasp
firmly on each side and Iifl the
door straight up and off the hinges.
(Due to the large amount of
insulationand theconstruction
ofthedoor,“itis heavy.)

Note: Be careful not to place hands
between the spring hinge and the
ovendoo; frame. The hinge could
snap back and pinch fingers.

Washwith hot, soapywater. For

stubborn spots, use a solution of

ammonia and water. Do not
immerse the door in water.

To replace the door, position slots
in bottom of door over the hinges
that are in the “out” position. Then

lowerthe door slowly and evenly
overboth hinges at the same time.
If hinges snap back against the oven
frame, pull them back out.

oven
Oven shelves may be cleaned with

a mild abrasive cleanser following
manufacturer’sdirections. Afier

cleaning,rinsethe shelveswithclean
water and dry with a dry cloth. To
removeheavy,burned-on soil, soapy
metal pads may be used following
manufacturer’s directions. After
scrubbing, wash with soapy water,
rinse and dry.

oven

With proper care, the porcelain
enamel walls will retain their good­Iookingfinish formanyyears.

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

Soapywet pads mayalso be used.
Do notallowfood spillswith a high
sugaror acid content (such as milk,
tomatoes, sauerkraut, fruit juices
or pie filling)to remain on the
surface. They maycause a dull
spot even after cleaning.

Household ammonia may make the
cleaningjob easier. Place 1/2cup
in a shallow glass or pottery

container in a cold oven overnight.
The ammonia fumes will help
loosen the burned-on grease and
food.

If necessary, youmayuse a caustic
cleaner. Followthe package
directions.

(hlt~O1’lS aboutusing

spray-onovencleaners:
Be

careful where theoven cleaner

is sprayed.

@Do not spray on theelectrical
controlsand switches(on models so
equipped) because it could cause a
short circuit and result in sparking
or fire.

@Do

notallow a filmfrom the

cleanertobuildup onthetemperature
sensingbulb—itcould cause the
ovento heat improperly. (The bulb

is located at the top of the oven,)

Carefully wipe the bulb clean after

each ovencleaning, being careful
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 surfaceoftheoven, wood
or paintedsurfaces. The cleaner
can damage these surfaces.

The oven

bottom can be rcn-noved to

make cleaning easier.

‘l_o

removetheovenbottom:

L

Removetheovenshelves.

2. Removethe two knurled hold-

down screwsateach front corner.
If screwsare too tighttoremoveby
hand, use a screwdriver.

Place yourfingersin the slots in the
bottom and liftup the front edgeof
the ovenbottom untilit is clear of
the oven front frame.

3. Pull the bottom forward and out
of the oven, keepingthe rear of the
ovenbottom gliding on the bottom
of the lowest shelf glide. This keeps
itfrom catchingontheburner igniter
shield. Toreplace the bottom, just
reverse this procedure, making sure
the two tabs onthe rear of the oven
bottom go into the slotsat the rear.

The ovenbottom has a porcelain
enamel finish. Tomake cleaning
easier, protect the oven bottom
from excessivespillovers.This is
particularly important when baking
a fruit pie or other foodswith high
acid content. Hot fruit fillings or
foodsthat are acid in content such
as milk, tomato or sauerkraut, and
sauces with vinegar or lemon

juice, maycause pitting and damage

to the porcelain enamel surface.

“h protectthe ovenbottomsurface,

placea piece of aluminum foil

slightlylarger than the baking dish
or a small cookie sheet on a lower
shelfor unciei.the baking dishto
catch any boilovcrs. It should not
completely coverthe shelf as this
wouldcause unevenheat inthe
OVen.Aluminum foilshould not
be placed on the oven bottom.

If a spilloverdoes occur on the

ovenbottomallowthe ovento cool

first. Youcan clean the bottomwith

soap and water, a mild abrasive
cleanser, soap-filledabrasive pads,
or caustic oven cleaner following
manufacturer’sdirections.

When applying oven cleaner, be
carefulnotto getiton thecountertop,
floor or any other surface.

oven Li@t

@fode#JGBS16)

The light bulb islocated in the
upper right corner of the oven.
Beforereplacing the bulb,
disconnect electric power to the
rangeat the main fuse or circuit
breaker panel. Let the bulb cool
completely before removingit. Do
nottouch a hot bulb with a damp
clothas the bulb will break.

Besure to installa high
temperature appliance bulb of the
same wattageasthe one it replaces.

After broiling, remove the broiler
rack and carefully pour off the

grease. Washand rinse the rack in
hot, soapy water.

lffood has burned on, sprinkle

the rack while hot with detergent
and cover with wet paper towelsor
a dish cloth. That way,burned-on
foodswill soak loose while the
meal is being served.

Do not store a soiled broiler pan

and rack in the oven.

oven

The temperature control in your
newovenhas beencarefullyadjusted
to provideaccurate temperatures.
However,if this ovenhas replaced
oneyouhaveused for severalyears,
youmaynotice adifference in the

degree of browning or the length
oftime required when usingyour

favoriterecipes. Oven temperature
controlshavea tendency to “drift”
overaperiod ofyears and since
thisdrift is very gradual, it is not
readily noticed. Therefore, you
mayhavebecome accustomed to
your,previous ovenwhich may
haveprovided a higher or lower
temperature thanyou selected.

Beforeattempting to havethe

temperature ofyour new oven
changed, be sure you have followed
the baking time and temperature of
the recipe carefully.Then, afler
youhaveused the ovena fewtimes
and you feel the oven is too hot
or too cool, there isa simple
adjustmentyoucan make yourself
on the Oven Temperature knob.

Pull the knob offthe control shaft
and look at the back side. There is
a disc in the center of the knob skirt

witha seriesof notcheson the inner
edge nextto the knob shaft. One of
these notches ispositioned over a
pointeron the sideofthe knob shaft.

Note position of

~/

pointer to notches
before adjustment

~ ~\ Loosen only the

locking screws

17

Note which notchthe pointer is
located in. Tomake an adjustment,
carefully loosen (approximately
one turn), but do not completely
removethe twoscrewsthathold the
skirt to the knob. Hold the knob
(black or chrome in color) and with
theother hand carefullytilt the skirt
untilthe notch in the disc clears the
pointer on the knob shaft. To raise
the oventemperature, turn the

dial

in the direction ofthe arrow for
“Raise~’

Tolower the temperature, turn
the

dialin the direction ofarr~w

for “LowerVEach notch will
changethe oventemperature
approximately25°F.

It is suggestedyou movethe
adjustment one notch from the

original setting and check oven
performance before making any
additional adjustments.

After the adjustment is made, make
sure the pointer on the knob shafi
is aligned with the notch in the
disc. Press skirt and knob together
and retighten screws so they are
snug, but be careful not to
overtighten.

Re-installknob on range and check
performance. Note that after an
adjustment has been made the

“Of~’ and “Broil” positions on
the skirt will notline up with the
indicator mark on the control panel
as it previously did. This condition
is expected and will not create a
problem. NOTE: The expanded
(shaded) area on the skirt isto
allowfor this condition.

(continuednext page)

E4wr.
—.

-.

Eswz?-

emaa
xEP’--

———

Ef&3%i

...

NM(2:Lw-atlgqm’tmol

Mmdtmiilg.

.——

PART i$lA’fERIAIAs‘N)t!w GENKXALIIIRECTIONS
Brwik’rMl ikndrkii

eS(Xlp

(itkiWillCr

Drain fal, cod paniUl(i nick slightly. (Do no[ ICIsoiledPiill:ind rack standin broiler

*SOilp-FillCdScouring Pad

compartment w ccwl.) Sprinktcon dckxgcnt. Fill the piinwith warm wa[crandspnwd

~Conmwcial OvmlCleaner

claih or paper [owcloverthe rack, Let pun and riiCkstand fi]ra fcwminutes. Wash: scour
if

[~~~~s$iiry. Rinseid dry. OITION: TIw broiler piiniindt-ii~kmay:ilsr.)beclcarwd ina

dishwxshcr.

———

(’ontrol Knobs * h4kI SO:ipand Water Ptdl off

kIIObS.Wiishg~ntlybutdo n(}~SOnk.Dry and rc[urn controls to rangemi&ingsure

(O

Illilkh flii( iiIWI 011 lk !-mobiIIKtshiif[.

Outskk Glass h’inish e SOapami

Wil[C~ Clean outside of cooled black glassdoor with a glass Cleiincrhit does not contain

iii~rnoniti.Washother glass with ch)thdampened in soapy water. Rinse iindpolish with a
dly cloth, If knobsiireremoved,do not allowwater 10run down inside the surface of glass
while cleaning.

>Ieial

e SOfipiindWi~t~r

Wash, rinse, and then polish with a clrycloth, D() N(Yf USE steel wool, abrasives,
ammonia, acids, or commercial ovencleaners whichmaydamagethe finish.

Outcr Poreelaiil @PaperTowel

Avoidcleaningpowdersor harsh abrasives which mayscratch the enamel. If acids should

EnamelFinish

e DryCloth

spill on the range while it is hot, usc iidry paper towelor cloth to wipeup right away.

~SoapandWater

When the surfacehascooled, washand rinse. For other spills, such m fat smatterings,em.,
washwith

soapmciwi~tcrwhencooled and then rinse. Polishwith dry cloth.

PaintedSurfaces ~Soapand Water Use a mild solution of soap andwater. Do not use anyharsh abrasivesor cleaningpowders

which mayscratchor mar surface.

InsideOvenDoofi @SoapandWater

Tocleanoven door; rcmovebyopeningabout three inches and graspingdoor at sides. Lift

o Soap-Filled ScouringPad

door up and away from hinges. Clean with soapand water. Replace bygrasping door at

@CommercialOvenCleaner sides and liningupdoor with hinges. Push door firmly into place.

(hen Liner*

~

SoapandWater

Cool beforecleaning.

[CAUTION: When in

* Soap-FilledScouring Pad

use. lightbulbs can

~CommercialOven Cleaner

FOR LIGHT SOIL: Frequentwiping with mild soapand water(especially after cooking

becomewarm enoughto

meat) will prolongthetime betweenmajor cleaning. Rinse thoroughly.N(YfE: Soapleft

break if touchedwith

on liner causesadditional stains whenovenis reheated.

moistcloth or towel.

FOR HEAVYSOIL: Choosea non-abrasive cleaner and followlabel instructions, using
When cleaning, avoid thin layerof cleaner. Use ofrubber glovesis recommended. Wipe or rub lightly on
warm lamps withcleaning

stubborn spots. Rinsewell. Wipe offanyovencleaner that getson thermostat bulb. When

cloths if lamp coveris

rinsing ovenaftercleaning also wipethermostat bulb,
removed.)

Removable

Oven

e

SoapandWater

The ovenbottompanelcan be removedfor easy cleaning. l-Jsethe same directions for

Bottom

QSoap-FilledScouringPad

cleaningas explainedabovefor Oven Liner.

(Non-Metallic)

Surface

Burner

o Soap and Water

Lift out when cool. Soak5-10minutesif desired in warm solution of dishwasher

Grates

eISoap-Filled Scouring Pad

detergent. Scour with materials mentioned here toremoveburned-on food particles.

(Non-Metaiiic)

Burners ~Solutionfor Cleaning

Wipe off burner heads. If heavy spillover occurs, removeburners from range (see page 15)
Inside ofCoffee Makers and soakthem for20 to 30 minutes in solution of hot waterand product for cleaning inside
~SoapandWater of coffeemakers, suchas Dip-It brand. If soil does notrinse off completely, scmb burners
~Mild AbrasiveCleanser

with soap andwater or a mild abrasivecleanser and a damp cloth. Dry burners in a warm
9Damp Cloth

oven for 30 minutes before returning them to the range.

—.

Shelves

@Soap andWater

Yourshelves can becleanedbyusingany and all mentioned materials. Rinse thoroughly to
* Soap-Filled ScouringPad

removeall materialsaftercleaning.NOTE: Somecommercialovencleanerscausedarkening
e Commercial OvenCleaner

anddiscoloration. When using for first time, test cleaner on small part ofshelf and check for

discoloration beforecompletely cleaning.

.-

*Spillageof marinades, fruitjuices, and basting materials containing acids maycausediscoloration. Spilloversshould bewiped up immediately, with care

beingtakennot to touchanyhot portionofthe oven. When the surface iscool, clean and rinse.

.:
.

~fyouneedmore help.. .eall,toll free:
II-wGEAnswercenter@

consumer service

-.

-. --

lf YOuiNeed

Toobtainw-vice, see your warranty
onthe back page ofthis book.

‘We’reproud of our service and
wantyouto be pleased. If for some
reasonyou are not happy with the
service you receive, here are three
stepsto follow for ftirther help.

FIRST, contact thepeople who
serviced your appliance. Explain
whyyouare not pleased. In most

cases, this will solvethe problem.

NEXT, if you are still notpleased,
write all the details—including
yourphone number—to:

Manager, Consumer Relations
General Electric
Appliance Park
Louisville, Kentucky 40225

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

Major Appliance
Consumer ActionPanel
20 North Wacker Drive
Chicago, Illinois 60606

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

.—

— .——

;s

Forone year from dateof original
purchase,wewill provide,free of

charge, parts and service labor

in your hometo repair or replace

any

part ofthe rangethat fails

because of a manufacturing defect.

This warranty is extendedto
the original purchaser and any
succeeding ownerfor products
purchased for ordinary home use
in the 48mainland states,Hawaii
and Washington, D.C.InAlaska the
warranty is the sameexceptthat it is

LIMITED because you must pay to
shipthe product to the service shop
or for the service technician’s travel
coststo your home.

All warranty service will be provided

byour Factory Service Centers or

byour authorized Customer Care@
servicersduring normal working

hours.

Lookinthe White or YellowPages
of yourtelephone directory for
GENERAL ELECTRICCOMPANY,

GENERAL ELECTRICFACTORY

SERVICE, GENERAL ELECTRIC-

HOTPOINTFACTORYSERVICE or

GENERAL ELECTRICCUSTOMER

CARE@SERVICE.

1S ~ Service trips toyour home to

teach you how to usethe product.

Readyour

Useand Care material.

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

The GEAnswer Center@

800.626.2000
consumer information service

@Replacement of housefuses or
resetting of circuit breakers.

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

~ Damage to product caused
by accident, fire, floods or acts
of God.

WARRANTORISNOTRESPONSIBLE
FORCONSEQUENTIAL DAMAGES.

@Improper installation.
if you havean installation problem,

contact your dealer or installer,

Youare responsible for providing

adequateelectrical, gas,exhausting

and other connecting facilities.

Some states do not aHowthe exclusion or limitation of incidental or consequential damages, sothe above limitation or exclusion

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

Toknow what your legal rights are in your state,consult your local or state consumer affairs office or your state’sAttorney General.

VVa~~a~W:

Genera!lHectricCompany

Iffurtherhelpi%needed concerningthiswarranty,contact:

MM%,G%mem$Hecti5cCompany,AppliancePark,Louisville,KY

40225

h ---1

R@ No.205C1O26POOI
PU!3~0. 49-4678

—

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