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

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.

•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.

! !

It1

Sealed Burners

Standard Twin Burners

_/_,\_ or,pPon

' '_-'_---_J_ \\ /onsome

....... _=_ models)

(on some

models)

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.

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.

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)

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

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.

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.

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.

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

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.

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.

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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