GE JGBS23WEV5WW, JGBS23WEV3WW, JGBS23WEV1WW Owner’s Manual

XLZ/4TuGas Ran#e

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

Anti-Tip Device ........................... 2,3, 29,39

Operating Instructions, Tips

Aluminum Foil...........................5.15, 17, 18

ClockandTimer......................................... 11

Oven........................................................ 12-20

Baking................................................. 14,15

Broiling, Broiling Guide ................... 1 9,20

Control Settings ................. 12, 14, 17, 19

Features .......................................................6.7

Light;BulbReplacement................ 13,24

Preheating................................................. 14

Shelves ................................... 5, 13-15,25

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

ii !!!iilii!iiiii:! SurfaceCooking ..................................... 8-10

Control Settings ...................................9, 10

CooktopComparison ................................ 8

Electriclgnition ........................................... 9

Standing Pilot Models ............................... 9

Care and Cleaning ................... 2 1-27

Broiler Drawer .....................................................24

Broiler Pan and Grid...........................................24

BurnerAssembly ........................................2 1,22

Continuous Clean ...............................................27

Door Removal ...............................................26

Lift-up Cookto# ........................................... 25

Oven Bottom ................................................2 3

OvenVents................................................... 25

Storage Drawer ........................................... 25

GE Appliances

Problem Solver .......................45.46

Thermostat Adjustment-

..........,.................D__t_5I11._e_............................................

More questions ?,,call

GE Answer Center _ 800.626.2000

Preparation .................................28-44

Air Adjustment ..................................... 37, 38

Flame Size ....................... 1 1,35-37,44,45

: , :_,,,,':i_ Flooring Under the Range .........................30

Installation instructions ...................... 28-39

Leveling.......................................................... 39

LP Conversion .......................................40-44

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Sealed Burner Models .................... 40-42

Standard Twin Burner Models ......43, 44

Consumer Services .................. 47

ApplianceRegistration ................................. 2

Important Phone Numbers ....................... 47

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

War,an ........................................................

Standard.CleanModels:

JGB$03 JGBSI8
JGB$04 JGBS20
JGB$06 JGBS22
JGB$O7 JGBS23

JGBSI7 JGSS05

Continuous.CleanModeb:

JGBCI7 JGBC20
JGBCI8

]6

164 D2764P055

49-8563

HELP US HELP YOU...

Read this guide carefully.

It is intended to help you operate and maintain your

new rauge 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 rauge, you'll find the model and
serial lmmbers on a label on the flont of the rauge,

behind the kick panel, storage drawer or broiler &awer.

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:

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. .

Model Number Serial Number

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

If you received a damaged range...

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

Save time and money. Before you

request service...

Check the Problem Solver in the back of this guide.
It lists causes of minor operating problems that you

can correct yourself.

WARNING

• ALL RANGES

CAN TIP

•INJURY TO PERSONS

COULD RESULT

•INSTALL ANTI-TIP
DEVICES PACKED

WITH RANGE

•SEE INSTALLATION
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.

W 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 selwice 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 Panel
20 North Wacker Drive

Chicago, IL 60606

2

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

_PORTANT SAFETY NOTICE

• "l'heCalifornia Safe Drinking "Craterand Toxic

EnforcementAct requires theGovernor of Califo_a
to publish a list of substances known to thestate

to causecancer,birth defects orotherreproductive

harm, and requires businesses to warn customers

of potential exposure to such substances•
Gas appliances can cause minor exposure $0

four of-these substances,namelybenzene, carbon

monoxide, formaldehyde and soot, causedprimarily
bythe incomplete combustion of natural gas or
LP fuels.Properly adjusted burners, indicated by a

bluishrather than a yellow flame, will minimize

incomplete combustion. Exposure to these

substancescan 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

modelhas these features, they must be recycled

according to local, state and federal codes.

When You Get Your Range

°Be sure* packing materials are removed from

therange before operating it to prevent fire or
smokedamage should the packing material ignite.

• Be sure your range is correctly adjusted by a
qualified service technician or installer for the

type of gas (natural or LP) that is to be used.

Yourrange canbe converted for use with either
type of gag.See the Installation Instructions.

WARNING;These adjustments must be made
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 resultin serious iniury 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 cannotwithstand 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
m 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

responsibilityand obliganon 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

Canadian Electrical Code.Do not use an extension

cord with this appliance.

.Locate the range out of kitchen traffic path

and out of drafty locations to prevent pilot
outage (on standing pilot models) and poor

air circulation.

Using Your Range

All ranges can tip and iniury
could result. To prevent accidental

WARNING-- e(

tipping of the range, attach it to th
wall by installingthe Anti-Tip device ._'_,_

supplied.

To check if the device is installed and
engaged properly, carefully tip the

rangeforward, TheAnti-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 iniury if you or a child

stand, sit or lean on an oper_door.
Please refer to the Anti-Tip device information

in this guide. Failure to take this precaution could

result in tipping of the range and injury.
.Do not leave children alone or unattended

where a range is hot or in operation.
They could be seriously burned.

(continued next page)

3

IMPORTANT INSTRUCTIONS

(continued)

.CAUTION: ITEMS OF _TEREST TO

CHILDREN SHOULD NOT BE STORED
CABINETS ABOVE A RANGE OR ON T_

BACKSPLA_H 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 damagetherange andeven 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 itemsstored 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 thecontrols off. Smother a

flaming panon a surfaceunit by covering the

pan completely with a well-fitting lid, cookie

sheet or flat tray. Use a multi-purposedry
chemical or foam-type fire extinguisher.

Flam!ng grease outside a pan can be put out by
covering it with baking soda or, if available, by

using a multi-purpose dry 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 materialsin an oven,a

range broiler or storage drawer or near a eooktop.

.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°R This assures that, in the remote
possibility that trichina may be present in the meat,

1 will be killed and the meat will be safe to eat.

Surface Cooking

. Always use the LITE position (on electric

ignition models) or the HI position (on standing

pdot models) when igniting the top burners and

make sure the burners have ignited.

*Never leave the surface burners unattended at

high flame settings. Boiloverscause smoking

andgreasy spillovers thatmay catch on fire.

.Adjust the top bmner 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 onhot surfaces may result in burns from
steam.

• Do not let potholders 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 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
with correct combustion. Aft openings are located
at the rear of the cooktop, at the tap 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 flying 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.

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

4

•Ira 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

grasped and remain cool.

. When using glass cookware, make sure it is

designed for top-of-range cooking•

.Keep all plastics away fiom the top burners.
,Do not leave plastic ] }r_I¢_,_.__

items on the cooktop--

they may melt if left
too close to the vent.

IVent appearance and location vary

•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, tam the

fan off. The fan, if operating, may spread the flames.

oIfrange is located near a window, do not hang

long curtains that could blow over the top burners
and create a fire hazard.

•When a pilot goes out (on standing pilot models),

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 yon smell gas, and you have already made sure

pilots are,lit (on standing pilot models), turn off the
gas to therange and call a qualifiedservice technician.

Never use an open flame to locate a leak.

•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 shelf to the shelf-stop is a

convenience in lifting heavy foods. It is also a

precaution against burns from touching hot

surfaces of the door or oven wails. 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 lnlury.

• Do not use aluminum foil anywhere in the oven

except as described in this guide. Misuse could

result in a fire hazard or damage to the range.

° When using cooking or roasting bags in the

oven, follow the manufacturer's directions.

• 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 placecorrectly

to reduce the possibilityof 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 out.

Cleaning Your Range

•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 cooktop 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•

Baking, Broiling and Roasting
.Do not use the oven for a storage area.

Items stored in the oven can ignite.

• Keep the oven free from grease buildup.

SAVE THESE

INSTRUCTIONS

FEATURES OF YOUR RANGE

Features and appearance vary.

e

| I

@

@

®

@

II

I

®
®

®

@

@

,, Standard Twin Burners

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 Baekguard (on some models)

2 Surthce 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 Surfiace Burner Control Knobs 9-11,21-24

8 Gas Shut OffValve (on some models) 46

9 Cooktop/Lift-upCooktop (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 Oven Door) 4

14 Broiler Drawer or Storage Drawer (on some models) 4, 19,20,24,25

15 Air Intake 4, 25

16 Model and Serial Numbers (Located on front frame of range, 2

behind either Broiler Drawer or Storage Drawer)

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, JGBC18
and JGBC20 which have continuous-cleaning oven interiors. See the Care and

Cleaning section for instructions.

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
Regular 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 off cooking stops right away.

Heat travels to the glass surt:ace and then to the cookware, so pans must be flat on
the bottom for good cooking results. The glass cooktop stays hot enough to

continue cooking after it is turned off Remove the pan from the surt:ace unit if

you want cooking to stop.

O

Induction

Electric Coil

÷

Solid Disk

High frequency
induction coils

under a glass

surface.

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 ferrous metals (metal that attracts a magnet). Heat is

produced by a magnetic circuit between the coil and the pan. Heats up right away

and changes heat settings right away-, like a gas cooktop. After turning the control

off; the glass cooktop is hot from 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 I\_ra short time after they are turned off
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 off Remove the pan

l}oln 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.

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 flont and left rear

burners. The two knobs on the right control the right

flont and right real 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 chckm_ noise the

sound of the electric spark

igniting the burner.

Turn the knob to adjust the u

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.

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

_:ailure occurs will continue to operate normally.

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 fronl 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 injection 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.

(contim_ed next page)

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After Lighting a Burner

SURFACE COOKING

(continued)

• 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.

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 _VER
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 au alumimm_ skillet.

Use saucepans with tight-fitting lids when cooking
with minimum amounts of water.

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

Enamelware:Under someconditions, the enamel of
some cookwaremay melt. Followcookware

manufacturer's recommendationsfor cooking methods.

• Be sure the burners and grates are cool before you
place your hand, a pot holder, cleaning cloths or

other materials on them.

Any flame larger thau the
bottom of the cookware is

wasted and only selves to
heat the handle.

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
veU slowly.

Heatproof Glass Ceramic: Can be used for either
surface or oven cooking. It conducts heat veU slowly

aud cools vmT slowly. Check cookware malmfacturer'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.

l0

Wok Cooking (on models with sealed burners)

We recommend that you

use only a flat-bottomed wok.

They are available at your local

retail store.
Do not use woks that have

support rings. Use of these
types ofwoks, 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 hT to use such

woks withom the ring. You could be seriously burned
if the wok tipped over.

_i!i!i!ii:iii{ii!_

:_!_!iii!i_:;_.... _i!_ii

CLOCK AND TIMER

(Oll 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.

t C .Lt Lt

(Appearance may vary)

&

SETTIME

To Set the Clock

NOTE: When you first plug in the range or after a
power failure, the entire 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 10 minutes 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 runs out, 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.
Milmtes 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.

11

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 mStanding Pilot

I 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.

12

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- Bump

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.

When placing cookware on a shelf, pull the shelf out
to the bump on the shelf support. Place the cookware

on the shelf, then slide the shelf back into the oven.
This will eliminate reaching into the hot oven.

-----r------

Shelf Positions

The oven has five shelf supports t\_r baking aud
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 turke_the shelf is not designed to slide out at
this position. Shelf positions for cooking are suggested

in the Baking, Broiling and Roasting sections.

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
(crowed extension of the

shelf) facing up and toward the rear of the oven.
Tilt ur_ the front and push the shelf toward the back

of the-oven until itgoes past the bump on the shelf
support. Then lower the front of the shelf and push it
all the way back.

_J

j_

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 cookt_[-"___

they may melt _4__ty.:._.left"_=- " ' - ;_'_

too close to the vent.

-&-
vent appearance and location vary

1;

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 turn 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.

If you think an adjustment is necessmT, see the Adjust

the Oven Thermostat section. It gives easy Do It
Yourself instructions on how to adjust the thermostat.

2. Check food for doneness at minimum time on
recipe. Cook longer if necessal 7.

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 I B or C
I Brownies ] B or C

[ Layer cakes I 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

I

I

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.

14

] Roasting I B or R

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

aim roasts, preheating is not necessm T. 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 'A-inch space between pans as

well as from the back of the oven, the door and the
sides. If you need to use two shelves, stagger the pans
so one is not directly above the other.

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

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 covet

a shelf with aluminum
foil. This will distaub

the heat circulation and

result in poor baking.

A smaller sheet of foil

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 wil usually be crisper, thilmer
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 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, 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 n_ininmm

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