GE JGBS23WEW1WW, JGBS23WEV4WW, JGBS23WEV2WW, JGBS20WEW2WW Owner’s Manual
XL44 TMGasRan#e
Safety instructions ...................2-5
Anti-Tip Device ........................... 2, 3, 29, 39
Operating instructions, Tips
Aluminum Foil .......................... 5, 15, 17, 18
Clock and Timer .......................................... 11
Oven ....................................................... 12-20
Baking ................................................. 14, 15
Eeatures.......................................................6,7
Broiling, Broiling Guide ................... 19, 20
......................................... Control Settings ................. 12, 14, 17, 19
Light; Bulb Replacement ................ 13, 24
Preheating ................................................. 14
Roasting, Roasting Guide ............... 17, 18
Shelves ................................... 5, 13-15, 25
Control Settings .................................. 9, 10
Cooktop Comparison ................................ 8
Electric Ignition ........................................... 9
SurfaceCooking.....................................8-10
......................................... Standing Pilot Models ............................... 9
Before You
Call For Service ..................41,42
Thermostat Adjustment-
Do/t Yourseff ............................................ 16
More questions ?...call
GEAnswer Center® 800.626.2000
Preparation ................................28-44
Air Adjustment ..................................... 37, 38
Flame Size ....................... 11, 35-37, 44, 45
Flooring Under the Range ......................... 30
Installation Instructions ..................... 28-39
Leveling ......................................................... 38
LP ................................................................... 39
Consumer Services .................. 43
Appliance Registration ................................. 2
Important Phone Numbers ....................... 43
Model and Serial Number Location .......... 2
Warranty ....................................... Back Cover
Care and Cleaning ...................21-27
Broiler Drawer ...................................................24
Broiler Pan and Grid ........................................24
Burner Assembly ........................................21, 22
Continuous Clean ...............................................27
Lift-Up Cooktop ........................................... 25
Oven Bottom ................................................ 23
Oven Vents ................................................... 25
DoorBemova,..............................................26
.....................................Storage Drawer ........................................... 25
GEAppliances
Standard-Clean Models:
JGBS03 JGBS04 JGSS05
JGBS07 JGBS15 JGBS17
JGBS20 JGBS21 JGBS22
JGBS23
Continuous-Clean Models:
JGBC17 JGBC20
A Spanish-language version of this
book is available. Call 800.626,2000
and ask for pub 49-8884 -S.
Si desea una versiSn de esta libro en
espafiol Ilame a1800. 626. 2000 pida
la publicaciSn 49-8884 -S.
HELP US HELP YOU...
Read this guide carefully.
It is intended to help you operate and maintain your
new range properly.
Keep it handy for answers to your questions.
If you don't understand something or need more
help, call:
GE Answer Center :_
800.626.2000
24 hours a day, 7 days a week
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 Serial Number
Use these numbers in any correspondence or service
calls concerning your range.
If you received a damaged range...
Immediately contact the dealer (or builder) that sold
you the range.
WARNING: If the information in this
guide is not followed exactly, a fire or
explosion may result 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.
WHAT TO DO IF YOU SMELL GAS
• Do not try to light any appliance.
•Do not touch any electrical switch; do
not 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.
Save time and money.
Before you request service...
Check the Before You Call for Service section in the
back of this guide. It lists causes of minor operating
problems that you can correct yoursel£
• _ WARNING
ALL RANGES
CAN TIP
• INJURY TO PERSONS
COULD RESULT
• INSTALL ANTI-TIP
DEVICES PACKED
WITH RANGE
• SEE INSTALLATION
INSTRUCTIONS
IF YOU NEED SERVICE
To obtain service, see the Consumer Services page in
the back of this guide.
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.
FIRST, contact the people who serviced your
appliance. Explain why you are not pleased. In most
cases, this will solve the problem.
NEXT, if you are still not pleased, write all the
details--including your phone number--to:
Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville, KY 40225
FINALLY, if your problem is still not resolved, write:
Major Appliance Consumer Action Program
20 North Wacker Drive
Chicago, IL 60606
2
IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
IMPORTANT SAFETY NOTICE • Be sure all packing materials are removed from
the range before operating it to prevent fire or
• The California Safe Drinking Water and Toxic
.............. smoke damage should the packing material ignite.
rmiorcement Act reqmres me tJovemor ot cantomla
to publish a list of substances known to the state • Be sure your range is correctly adjusted by a
to cause cancer, birth defects or other reproductive
harm, and requires businesses to warn customers
of potential exposure to such substances.
Gas appliances can cause minor exposure to
four of these substances, namely benzene, carbon WARNING: These adjustments must be made
monoxide, formaldehyde and soot. caused 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 or using a ventilation fan or hood.
• Fluorescent light bulbs and safety valves on
standing pilot ranges contain mercury. If your
model has these features, they must be recycled
according to local, state and federal codes.
When You Get Your Range
qualified service technician or installer for the
type of gas (natural or LPI that is to be used.
Your range can be converted for use with either
type of gas. See the Installation Instructions.
by a qualified service technician in accordance
with the manufacturer's instructions and all 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
........................... conversion.
• After prolonged use of a range, high floor
............. 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.
• Have the installer show you the location of the
range gas cut-off valve and how to shut it off
if necessary.
• Have your range installed and properly
grounded by a qualified installer, in accordance
with the Installation Instructions. Any adjustment
and service should be performed only by qualified
gas range installers or service technicians.
• Do not attempt to repair or replace any part of
your range unless it is specifically recommended
in this guide. All other servicing should be referred
to a qualified technician.
• Plug your range into a 120-volt grounded
outlet only. Do not remove the round grounding
prong from the plug. If in doubt about the grounding
of the home electrical system, it is your personal
responsibility and obligation to have an ungrounded
outlet replaced with a properly grounded, three-
prong outlet in accordance with the National
Electrical Code. In Canada. the appliance must be
electrically grounded in accordance with the in this guide. Failure to take this precaution could
Canadian Electrical Code. Do not use an extension result in tipping of the range and injury.
cord with this appliance. • Do not leave children alone or unattended
• Locate the range out of kitchen traffic path where a range is hot or in operation.
and out of drafty locations to prevent pilot ]'hey could be seriously burned.
outage (on standing pilot models) and poor
air circulation ............................
Using Your Range
AWARNINC---
All ranges can tip and injury
could result. To prevent accidental
tipping of the range, attach it to the
wall by installing the Anti-Tip device
supplied.
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.
If you pull the range out from the wall for any"
reason, make sure the device is properly engaged
when you push the range back against the wall.
If it is not. there is a possible risk of the range
tipping over and causing injury if you or a child
stand, sit or lean on an open door.
Please refer to the Anti-Tip device information
IMPORTANT SAFETY INSTRUCTIONS
continued
• CAUTION: ITEMS OF INTEREST TO Surface Cooking
CHILDREN SHOULD NOT BE STORED IN
CABINETS ABOVE A RMNGE OR ON THE • Always use the LITE position (on electric
BACKSPLASH OF A RANGE--CHILDREN
CLIMBING ON THE RANGE TO REACH
ITEMS COULD BE SERIOUSLY INJURED.
• Do not allow anyone to climb, stand or
hang on the door. broiler drawer or cooktop.
They could damage the range and even tip it
over. causing severe personal injury.
- Let the burner grates and other surfaces cool
before touching them or leaving them where
children can reach them.
- Never wear loose fitting 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 bums.
• 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 the controls off. Smother a
flaming pan on a surface unit by covering the
pan completely with a well-fitting lid. cookie
sheet or flat tray. Use a multi-purpose dry
chemical or foam-type fire extinguisher.
Flaming grease outside a pan can be put out by
covering it with baking soda or. if available, by
using a multi-purpose do chemical or foam-type
fire extinguisher.
Flame in the oven can be smothered completely
by closing the oven door and turning the oven off
or by using a multi-purpose dry chemical or foam-
type fire extinguisher.
• Do not store flammable materials in an oven. a
range broiler or storage drawer or near a cooktop.
- DO NOT STORE OR USE COMBUSTIBLE
MATERIALS. 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 meal
it will be killed and the meat will be safe to eat. • Always heat fat slowly, and watch as it heats.
ignition moddsb or the HI position !on standing
pilot models) when igniting the top burners and
make sure the burners have ignited.
• Never leave the surface burners unattended at
high flame settings. Boilovers cause smoking
and greasy spillovers that may catch on fire.
• Adjust the top burner flame size so it does not
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 bums 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.
• 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 the surface burners to offbefore
removing cookware.
, Carefully watch foods being flied 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
with correct combustion. Air openings are located
at the rear of the cooktop, at the top and bottom of
the oven door. and at the bottom of the range
under the broiler drawer or storage drawer.
- 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 the sides
of the pan.
• Use the 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.
4
•ff a combination of oils or fats will be used in frying,
stir together before heating or as fats melt slowly.
• Use a deep fat thermometer whenever possible to
prevent overheating fat beyond the smoking point.
•Never try to move a pan of hot fat. especially a
deep fat fryer. Wait until the fat is cool.
• Use proper pan size--avoid pans that are unstable
or easily tipped. Select cookware having flat
bottoms large enough to properly contain food and
avoid boilovers and spillovers and large enough to
cover burner grate. This will both save cleaning
time and prevent hazardous accumulations of food.
since heavy spattering or spillovers left on range
can ignite. Use pans with handles that can be easily • Do not use aluminum foil anywhere in the oven
grasped and remain cool. except as described in this guide. Misuse could
• When using glass cookware, make sure it is result in a fire hazard or damage to the range
designed for top-of range cooking • When using cooking or roasting bags in the
• Keep all plastics away from the top burners .......................................
• Do not leave plastic __
they may melt if left
items on the cooktop-- J_____],
too close to the vent
Vent appearance and location var_ [
• 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
certain that the controls for all burners are at
the off position and all grates are cool before
attempting to remove them.
• When flaming foods are under the hood. turn the
fan off. The fan. if operating, may spread the flames.
• Place the oven shelves in the desired position
while the oven is cool.
• Stand away from the range when opening the
door of a hot oven. The hot air and steam that
escapes can cause burns to hands face and eyes.
• Pulling out the sheff to the sheff-stop is a
convenience in lifting heavy foods. It is also a
precaution against burns from touching hot
surfaces of the door or oven walls. 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.
• Use only glass cookware that is recommended
for use in gas ovens.
• Always remove the broiler pan from range 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.
• When broiling, if 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 control, and keep broiler drawer and
oven door closed to contain fire until it burns ont
• If range is located near a window, do not hang Cleaning Your Range
long curtains that could blow over the top burners
and create a fire hazard.
• When a pilot goes out (on standing pilot models I.
you will detect a faint odor of gas as your signal to
relight the pilot. When relighting the pilot, make
sure burner controls are in the off position, and
follow instructions in this book to relight.
• If you smdl gas, and you have already made sure
pilots are lit (on standing pilot models !. turn off the
gas to the range arid call a qualified service technician.
Never use an open flame to locate a leak.
Baking, Broiling and Roasting
• Do not use the oven for a storage area.
Items stored in the oven can ignite.
• Clean only parts listed in this Use and Care Guide.
• Keep range clean and free of accumulations of
grease or spillovers, which may ignite.
• Be careful when you clean the eooktop because
the area over the pilot (on standing pilot models)
will be hot,
• For continuous clean models, do not use oven
cleaners on any"of the continuous cleaning surfaces.
Continuous cleaning surfaces can be identified by
their rough surface finish
SAVE THESE
INSTRUCTIONS
FEATURES OF YOUR RANGE
Features and appearance vary.
0
! !
I
L
®
It1
®
\
Sealed Burners
Standard Twin Burners
_/_,\_ or,pPon
' '_-'_---_J_ \\ /onsome
....... _=_ models)
(on some
models)
6
Your range is equipped with 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 Backguard (on some models)
2 Surface Burners, Grates and Drip Pans (on some models) 4, 5, 9-11, 21-23
3 Oven Light On/Off Switch (on some models) 13
4 Clock and Timer (on some models) 8
5 Oven Vent (located on cooktop on some models) 4, 5, 13, 25
6 Oven Control 12, 14, 16,
17, 19, 24
7 Surface Burner Control Knobs 9-11, 21-24
8 Gas Shut OffValve (on some models) 31, 32
9 Cooktop/Lift-up Cooktop (on some models) 5, 13, 23, 25
10 Broiler Pan and Grid 5, 17, 19, 20, 24
11 Oven Shelves with Stop-Locks (Number of shelves varies) 5, 13-15, 17,
19, 20, 25
12 Oven Shelf Supports (Shelf positions for cooking are suggested in the 5, 13, 14,
Baking, Roasting and Broiling sections.) 17, 19, 20
13 Air Vent in Oven Door (Located at top of the oven door) 4
14 Broiler Drawer, Storage Drawer or 4, 19, 20,
Removable Kick Panel (on some models) 24, 25
15 Air Intake 4, 25
16 Model and Serial Numbers (Located on front frame of range, 2
behind either broiler drawer, storage drawer or removable kick panel.)
17 Lift-Off Oven Door 4, 19, 20, 26, 27
18 Anti-Tip Device (Lower right rear corner on range back. 2, 3, 29, 39
See Installation Instructions.)
19 Oven Bottom 23, 27
20 Oven Interior Light (on some models) 13, 24
On some models, comes on automatically when door is opened.
NOTE: All models have standard oven interiors, except for JGBC17 and JGBC20 which have
continuous-cleaning oven interiors. See the Care and Cleaning section for instructions.
7
HOW DOES THIS COOKTOP COMPARE
TO YOUR OLD ONE?
Your new cooktop has gas burners. If you are used
to cooking with induction or other electric surface
units, you will notice some differences when you use
gas burners.
Type of Cooktop
Gas Burners
Radiant
(Glass Ceramic)
Cooktop
Description
Regmlar or sealed
gas burners use
either LP gas
or natural gas.
Electric coils
under a glass-
ceramic cooktop.
How it Works
Flames heat the pans directly. Pan flatness is not critical to cooking results, but
flat-bottomed pans provide more stability on top of the grates. Gas burners heat
the pan right away and change heat settings right away. When you turn the
control oft; cooking stops right away.
Heat travels to the glass surt_ace and then to the cookware, so pans must be flat on
the bottom tbr good cooking results. The glass cooktop stays hot enough to
continue cooking after it is mined off. Remove the pan t}om the surface unit if
you want cooking to stop.
©
Induction
Electric Coil
Solid Disk
High frequency
induction coils
under a glass
sur_:ace.
Flattened metal
tubing containing
electric resistance
wire suspended
over a drip pan.
Solid cast iron
disk sealed to the
cooktop surface.
Pans must be made of f_rrous metals (metal that attracts a magnet). Heat is
produced by a magnetic circuit between the coil and the pan. Heats up right away
and changes heat settings right away, like a gas cooktop. After turning the control
oft; the glass cooktop is hot t}om the heat of the pan, but cooking stops right away.
Heats by direct contact with the pan and by heating the air under the pan. For best
cooking results, use good quality pans. Electric coils are more forgiving of
warped pans than radiant or solid disks. Heats up quickly but does not change
heat settings as quickly as gas or induction. Electric coils stay hot enough to
continue cooking for a short time after they are turned of£
Heats by direct contact with the pan, so pans must be flat on the bottom for good
cooking results. Heats up and cools down more slowly than electric coils. The
disk stays hot enough to continue cooking after it is turned oft'. Remove the pan
t}om the solid disk if you want the cooking to stop.
The best types of cookware to use, plus heat-up and
cool-down times, depend upon the type of burner or
surface unit you have.
The following chart will help you to understand the
differences between gas burner cooktops and any
other type of cooktop you may have used in the past.
8
Surface Burner Controls
SURFACE COOKING
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 fight
front and right rear burners.
Before Lighting a Burner
• If drip pans are supplied with your range, they
should be used at all times.
• Make sure all the grates on the range are in place
before using any burner.
To Light a Surface Burner
Electric Ignition Models:
Push the control knob in and
turn it to LITE. You will hear
a little "clicking" noise--the
sound of the electric spark
igniting the burner.
Turn the knob to adjust the
flame size. If the knob stays at
LITE, it will continue to click.
When one burner is turned to LITE, all the burners
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.
On ranges with sealed burners:
• The smaller burner (right rear position) will give
the best simmer results. It offers precise cooking
performance for delicate foods, such as sauces or
foods which need to cook over low heat for a
long time. It can be turned down to a very low
simmer setting.
• The right front burner is higher powered than the
others and will bring liquids to a boil quicker.
Standing Pilot Models:
Push control knob in and turn it to HI position.
The burner should light within a few seconds.
Turn the knob to adjust the flame size.
Flame will be almost horizontal and will lift
slightly away from the burner when the burner
is first turned on. A blowing or hissing sound may
be heard for 30 to 60 seconds. This normal sound is
due to improved iniection of gas and air into the
burner. Put a pan on the burner before lighting it,
or adjust the flame to match pan size as soon as it
lights, and the blowing or hissing sound will be
much less noticeable.
In case of a power failure, you can light the
surface burners on your range with a match. Hold
a lighted match to the burner, then turn the knob to
the LITE position. Use extreme caution when
lighting burners this way.
Surface burners in use when an electrical power
failure occurs will continue to operate normally.
After Lighting a Burner
• Do not operate a burner fbr 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.
(continued ne.vt page)
9
How to Select Flame Size
SURFACE COOKING
(continued)
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.
Top-of-Range Cookware
Aluminum: Medium-weight cookware is
recommended because it heats quickly and evenly.
Most foods brown evenly in an aluminum skillet.
Use saucepans with tight-fitting lids when cooking
with minimum amounts of water.
Cast-Iron: If heated slowly, most skillets will give
satisfactory results.
Enamelware: Under some conditions, the enamel of
some cookware may nrelt. Follow cookware
lnanufacturer's recommendations for cooking methods.
Any flame larger than the
bottom of the cookware is
wasted and only serves to
heat the handle.
Glass: There are two types of glass cool<ware--those
for oven use only and those for top-of-range cooking
(saucepans, coffee and teapots). Glass conducts heat
very slowly.
Heatproof Glass Ceramic: Can be used for either
surface or oven cooking. It conducts heat ve U 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
properties and is usually combined with copper,
aluminum or other metals for improved heat
distribution. Combination metal skillets usually work
satisfactorily if they are used with medium heat as the
manufacturer recommends.
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.
_, ,,_i_i_ _
Wok This Way (on models with sealed burners)
We recommend that you
use a flat-bottomed wok.
They are available at your
local retail store.
A traditional round bottom wok can be used with Wok
Holder accessory, model JXWK which can be ordered
from your appliance dealer. The Wok Holder fits on
top of the range grate to provide support and proper
air circulation for traditional round bottom woks only.
Do not use flat bottomed woks with the Wok Holder.
Do not use a wok on any
other support ring.
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 unless you are using the Wok Holder. You
could be seriously burned if the wok tipped over.
%,
r ............... i
10
CLOCK AND TIMER
(on some models)
Follow the directions below if your range has the
clock and timer shown at the right.
You have the choice of having the timer show the
time counting down or the time of day. In either case,
the timer will signal at the end of the timer period to
alert you that the time is up.
TMER,,--,__,,,SETTM
(Appearance may vary)
To Set the Clock
NOTE: When you first plug in the range or after a
power thilure, the entke Clock!Timer display will light up.
1. Press the CLOCK pad.
2. Press and hold the + or - pad and the time of day
will change 10minutes at a time. To change the
time by single minutes, give the pads short taps.
3. Press the CLOCK pad to start the clock.
To Change or Cancel the Timer Setting
When the timer is counting down, use the + and - pad
to change the remaining time, or press the TIMER
ON/OFF pad to stop the timer. The timer cannot be
cancelled unless you have fully completed "set timer"
instructions above.
To Set the Timer
1. Press the TIMER ON/OFF pad.
2. Use the + and - pads to set the timer. Short taps on
the + or - pad change the timer's setting one minute
at a time. Pressing and continuing to hold the + pad
increases the setting ten minutes at a time.
3. Once you have set your timer, press the TIMER
ON/OFF pad to start timing.
As the timer counts down, a signal will indicate
when one minute is left. After this signal, the display
will count down in seconds. When time _qansout, a
final signal will sound. Press the TIMER ON/OFF
pad to stop the signal.
Display Clock While Timer Is Operating
Pressing the CLOCK pad while the timer is operating
will not interfere with the timer's operation; the
display will change to show the clock, but the timer
will continue to count down and will still signal when
time is up. Press the TIMER ON/OFF pad again to
change the display back to show the timer.
Clock
Follow these directions if
your range has the clock and
timer shown at the right.
To set the clock, push in the
knob and turn it to the right.
Let the knob out when the
clock hands reach the correct
time. Continue turning the
knob to OFF.
(Appearance may vary)
Timer
The timer has been combined with the range clock.
Use it to time all your precise cooking operations.
You'll recognize the timer as the pointer that is
different in color than the clock hands.
Minutes are marked up to 30, and hours are marked
up to 4 on the center of the clock.
To set the timer, turn the knob to the left--without
pushing in--until the pointer reaches the number of
minutes or hours you want to time.
At the end of the set time, a buzzer sounds to tell
you time is up. Turn the knob--without pushing
in--until the pointer reaches OFF and the buzzer stops.
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USING YOUR OVEN
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 guide handy where you can refer to
it, especially during the first weeks of using your new range.
Power Outage--Electric Ignition
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 re-lit until
power is restored. This is because the flow of gas
is automatically stopped and will not resume when
power is restored until the glow bar has reached
operating temperature.
Power Outage--Standing Pilot
An electrical power failure will not affect the
standing oven pilot.
Oven Control
Your oven is controlled by a single OVEN CONTROL knob.
It 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 maintain the selected temperature.
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.
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Oven Light (on some models)
Use the switch on the lower control panel to turn the
light on or off.
Oven Shelves
The shelves are
designed with stop-
locks 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.
Bump
©
When placing cookware on a shell pull the shelf out
to the bump on the shelf support. Place the cookware
on the shell then slide the shelf back into the oven.
This will eliminate reaching into the hot oven.
Shelf Positions
The oven has five shelf supports for 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
in the Baking, Broiling and Roasting sections.
from the oven, pull it /
toward you, tilt the front
end upward and pull the
To remove a shelf
shelf out
shelf on the shelf support
To replace, place the
with the stop-locks
(curved extension of the
shelt) 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 the bump on the shelf
support. Then lower the front of the shelf and push it
all the way back.
Oven Vents
The oven is vented through duct openings at the rear
of the cooktop. See the 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.
• 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.
• Do not leave plastic
items on the cooktop--
they may melt if left
too close to the vent.
Vent appearance and location vary.
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BAKING
Your oven temperature is controlled using the latest
technology in oven control systems. It is recommended
that you operate your new oven for a number of weeks
to become familiar with its performance.
How to Set Your Range for Baking
To avoid possible burns, place the shelves in the
correct position before you turu the oven on.
1. Close the oven door. Turn the OVEN CONTROL
knob to the desired temperature.
Oven Shelves
Arrange the oven
shelf or shelves in
the desired
locations while
the oven is cool.
The correct shelf
position depends
on the kind of
food and the
browning desired.
As a general rule,
place most foods in the middle of the oven, on
either shelf position B or C. See the chart for
suggested shelf positions.
O
O
g
O
O
If you think an adjustment is necessary, see the Adjust
the Oven Thermostat section. It gives easy Do It
gourse!finsmmtions on how to adjust the thermostat.
2. Check food for doneness at minimum time on
recipe. Cook longer if necessary.
3. Turn the OVEN CONTROL knob to OFF and
then remove food.
Type of Food Shelf Position
Angel food cake A
Biscuits or muffins B or C
Cookies or cupcakes B or C
Brownies B or C
Layer cakes B or C
Bundt or pound cakes A or B
Pies or pie shells B or C
Frozen pies A (on cookie sheet)
Casseroles B or C
Preheating
Preheat the oven if the recipe calls for it. Preheat
means bringing the oven up to the specified
temperature before putting the food in the oven.
To preheat, set the oven at the correct temperature--
selecting a higher temperature does not shorten
preheat time.
Pan Placement
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
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Roasting B or R
Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and masts, preheating is not necessary. For ovens
without a preheat indicator light or tone, preheat 10
minutes. After the oven is preheated place the food
in the oven as quickly as possible to prevent heat
from escaping.
Pans should not touch each other or the walls of the
oven. Allow 1- to 1<-,-inch space between pans as
well as fi'om the back of the oven, the door and the
sides. If you need to use two shelves, stagger the pans
so one is not directly above the other.
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) may have darker
edges and pale or light
browning may occur.
Cookies can be baked on several shelves at the same
time but browning may be uneven because of reduced
air circulation.
Do not use a cookie sheet so large that it touches
the walls or the door of the oven.
Pies
For best results, bake
pies in dark, rough or
dull pans to produce a
browner, crisper crust.
Stagger the pies for
most even browning.
Frozen pies in toil pans
should be placed on an
aluminum cookie sheet
for baking since the
shiny toil pan reflects heat away from the pie crust;
the cookie sheet helps retain it.
Aluminum Foil
Never entirely cover
a shelf with aluminum
foil. This will disturb
the heat circulation and
result in poor baking.
A smaller sheet of toil
may be used to catch a
spillover by placing it
on a lower shelf several
inches below the food.
Do not put aluminum foil on the oven bottom.
Cakes
For best browning when
baking several 8" or 9"
cakes, stagger them so
one pan is not directly
above another. 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.
Baking Pans
Use the proper baking pan. The type of finish on the
pan determines the amount ofbrowuing 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, the temperature may need to
be reduced by 25°F.
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 flequently during
cooking allows heat to escape and makes baking times
longer. Your baking results may also be affected.
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