GE JGHP57GEJ Use and Care Manual

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Page 1

Contents

Appliance Registration Care and Cleaning

Clock Control Panels

Features Installation

Leveling Lift-Up Cooktop

Minute Timer Model and Serial Numbers

Oven

Air Adjustment Baking, Baking Guide 10,11

Broiler Pan and Rack Broiling, Broiling Guide 13

Continuous-Cleaning 14 Control Settings 8

Door Removal 16 Ligh~ Bulb Replacement

Oven Bottom Removal 17 Oven Timer

Preheating 10,11

2 Shelves

14-20 Thermostat Adjustment

6 Repair Service 5 SafetyInswucz$ons

5 Surface Cooking

9 2 Control Settin~

8 Cookware Tips

16,20 Lighting Instructions

8, 17

Vent Duct

Problem Solver

Burners Burner Grates

Drip Pans Flame Size

Warranty

&16

23 23

2-5

15,20 15,20

7 7

15,20

7 7

BackCover

Roasting, Roasting Guide 12 Self-Cleaning Operation 18,19

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Page 2

Help us help you...

IMPORTANT

Read this book carefully.

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

Keep it handy for answers to your questions.

If you don’t understand something or need more help, write (include your phone number):

Consumer Affairs GE Appliances Appliance Park Louisville, KY 40225

Write down the model and serial numbers.

You’ll find them on a label located in the burner box under the cooktop. See page 6.

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.

FOR YOUR SAFETY If you smell gas:

1.Openwindows.

2. Don’t touch electrical switches:

3.Extinguish any openflame.

4. Immediately call

your gassupplier.

●Don’t turn electric switches

on or off because sparks may ignite the gas.

FOR YOUR SAFETY

Donot store or use gasoline or other flammablevaporsand liquids in the vicinity of this or anyother appliance.

SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

-KIANT SM?ETY NOTICE

The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a list of’ substances known to the state to cause cancer and requires businesses t~warn customers of potential exposure to such substances.

Gas appliances can cause minor exposure to three of these substances, namely benzene, formaldehyde and soot, caused *.

combustion of natural gas or LP fiels. Properly adjust&l ranges, indicated by a bluish rather than a yellow flame, will minimize incomplete combustion. Exposure to these substances can be minimized further by venting with an open window or using a ventilation fan or hood.

Jprimarily by the incomplete

If you received a damaged range ...

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

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

Check the Problem Solver on page 23. It lists causes of minor operating problems that you can correct yourself.

When YouGet YourRange

* Have the installer showyou

the location of therangegas cut-off valve and howto shut it off if necessary.

● Haveyour range installed and

properlygroundedbyaqualified installer,

installation Instructions. Any adjustment ana service should be performed only by qualified gas range installers or service technicians.

in accordance with the

Page 3

● Plugyour range into a

120-voltgroundedoutlet onIy. 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 properlygrounded three-prong outlet in accordance with the National Electrical Code. Do not use an extension cord with this appliance.

● Be sureall packing materials

areremovedfrom the range

before operating it, to prevent

fire or smoke damage should

the packing material ignite.

● Be sure your range is correctly

~%adjusted by a qualified service

‘‘ .:technician or ins~ller for the

type ofgas (Natural or LP) on

which itis to be used.

range can be converted for use on

one type of gas or the other. See

Installation Instructions.

● After prolonged use of a

Your

range, high floor temperatures

mayresultandmanyfloor

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.

Using YourRange

● Don’t ieave chikiren alone or

unattendedwhere a rangeis hot or in operation.

seriously burned.

● Don’t aiIowanyone to climb,

stand or hang on the door or

~range top.

= the range and even tip it overe’

causing severe personal injury.

They could be

They could damage

● CAUTION: ITEMS OF’

INTEREST K) CHILDREN SHOULD NOT BE SKRED IN CABINETS ABOVE A RANGE OR ON THE BACKSPLASHOF A RANGE-

CHILDREN CLIMBING ON THE RANGE TO REACH ITEMS COULD BE SERIOUSLY INJURED.

Let burner gratesand other

surfaces cool before touching

themor leavingthem where ch~ldrencanreachthem.

● Neverwearloose fitting or

hanginggarmentswhiIeusing the appliance.

material could be ignited if brought in contact with flame or hot oven surfaces and may cause severe bums.

● Never use your appliance for

Flammable

warming or heating the room.

Prolonged use of the range without adequate ventilation can be hazardous.

*Do not use wateron grease

fires.

Never pick up a flaming pan. Turn off burner, then smother flaming pan by covering pan completely with well fitting lid, cookie sheet or flat tray.

Flaming grease outside a pan can

be put out by covering with baking

soda or. if available, a nmhipurpose drj: chemical or foam

fire extinguisher.

*Do notstoreflammable

materials in an ove~or near the eooktop.

● 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 maybe presentin the meat, it willbe kdled and meat will

be safe to eat.

Surface Cooking

● Alwaysuse the I.JTE position

whenigniting top burners

make sure the burners haveignited.

● Neverleavesurface burners

unattendedat HI flame settings.

smoking and greasy spillovers

that may catch on fire.

● Adjusttop burner flame size

Boilover causes

so it doesnot exte~d beyondthe edge of thecooking utensil.

Excessive flame is hazardous.

● Use only dry potholders—

moist or damp pot holders on hot surfaces may result -inburns from steam. Do not let potholders come near open flames when liiling utensils. Do not use a towel or other bulky cloth in place of a pot holder.

*TOminimize the possibility

of burns,

materials, and spillage, turn the cookware handles toward the side

ignition of flammable

or back of the range without

extending over adjacent burners.

Q.4hwiys

turn surface burnerto

OFF beforeremoving utensiL

● Carefullywatch foods being

fried atHI flame setting.

and

Page 4

IMPORIANT SAFETY INSTRUCTIONS (continued)

Read all instructions before using this appliance.

@iii

● Neverblockthe vents(air

openings)of the range.

They provide the air inlet and outlet which is necessary for the range to operate properly with correct combustion.

● Do not use a wok on the

cookingsurface if the wokhasa

roundmetal ring which is placedoverthe burnergrateto supportthe wok.

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 shouldbeas

dryas possibie.

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

● Use leastpossibleamount of

This ring acts

Frost on frozen

fat for effective shallowor deepfat frying.

of fat can cause spillovers when

food is added.

If a combination of oilsor

fats

will be used in frying, stir

together before heating, or as fats melt slowly.

● Alwaysheat fat slowly,and

watch as it heats.

● Use deep fatthermometer

wheneverpossibleio

overheating fat beyond the

smoking point.

Filling the pan too full

prevent

. use pro~r pan size—Avoid

pans that are unstable or easily tipped. Select utensils having flat bottoms large enough to properly contain food avoiding boilovers and spillovers, and large enough

to cover burner grate. This will both save cleaning 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

● Use only glass cookwarethat

is recommended

COO1.

for use on gas

burners.

● Keep all plasticsawayfrom

topburners.

o Toavoidthe possibilityofa

burn, alwaysbe certain that the controlsfor allburnersare at OFF positionandall gratesare

cool before attemptingto removea grate.

● When flaming foods under

the hood, turn the fan off. The

fan, if operating, mayspread

the flame.

● If range islocated near a

window,

which could blow over the top burners and create a fire hazard.

● Ifyou smell gas, turn off the

gas to the range and call a qualified service technician. Never use an open flame to locate a leak.

do not use long curtains

Baking, Broiling and Roasting

● Do notuse ovenfor a storage

area.

c Standawayfrom the range whenopening the doorof a hot oven. The hot air or steam

whichescapes can cause burns tohands, face and/or eyes.

● Don’theat unopened food

containersinthe oven. Pressure

couldbuildupandthe container

could burst causing an injury.

● Don’tuse aluminum foil

anywherein the ovenexceptas

describedin this book.

could result in a fire hazard or damage to the range.

s Use only glass cookwarethat is

recommended

ovens.

● Whenusing cooking or

for use in gas

roastingbags in oven,

the manufacturer’s direction.

● Always removebroiler pan

fromthe ovenas soon as you finishbroiling.

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

● Whenbroiling?if meat istoo

Grease lefi in the

ciose tothe flame, the fatmay ignite.

excessive flare-ups.

● Makesure broiler pan is in

piacecorrectly

possibility of grease fires.

Trim excess fat to prevent

to reduce the

Misuse

‘i

● lf youshouid have a grease

fire in the b~tiilerpan,

turn off oven, and keep oven door closed to contain fire until it burns out.

Page 5

Self-Cleaning Oven

● DOnotclean thedoor gasket.

‘--

The door gasket is essential for a good seal. Be carefid not to rub, damage or move it.

● Do not useovencleaners. No

commercial oven cleaner or oven iiner protective coating of any kind should be used in or around

any part of the oven.

● Removethe broiler pan and

othercookware

cleaning the oven.

before self-

Installing the Range

Your range, like somany other

household items, isheavy and can settle into soft floor coverings such as cushioned vinyl or carpeting. When moving the rqe

on this type of flooring, use care.

Do not install the range over kitchen carpeting unless you

place an insulating pad or sheet of

l/4-inch-thick plywood between

the range and carpeting.

Cleaning YourRange

● Cleanonly partslisted inthis

Useand CareBook.

● Keeprange clean andfree

of accumulationsof grease or spilloverswhich may ignite.

If YouNeed Service

● Read “The Problem Solver”

‘“ on page23 ofthis book.

● Don’tattempttorepair

or replace any partof your rangeunless it isspecifically

recommendedin this book.

other servicing should be referred to a qualified technician.

SAVETHESE

INSTRUCTIONS

All

When thefloor covering ends at the

front of the range, the area that the

range will rest on should be built up with plywood or similar material to the same level or higher than the floor covering. This will allow the range to be moved for cleaning or servicing.

Leveling the Range

Your range must be level in order to

produce proper cooking and baking

results. After it is in its final Iocation, place a level horizontally

on an oven shelf and check-the

levelness front to back and side to side. Level the range by adjusting

the leveling legs or by plac’ing shims

under the corners as needed.

Page 6

Features of YourCooking Center

Door Handle. Lift with fingertips

and pull to open door.

2. Model and Serial Numbers. Located in burner boxundercooktop.

Oven Temp Control for Upper

Oven.

4. Digital Clock with 60-Minute Timer.

5. Automatic Oven Timer for Lower Oven.

6. Oven Set Control for Lower Oven.

7. Oven Temp Control for Lower

Oven. & Cleaning Light for Lower Oven.

9. Locked Light for Lower Oven.

10. Cooktop Light.

IL Cooktop Light Switch.

12. Oven Light Switch. Lets you

turn upper and lower interior oven

lights on and off.

13. Surface Burners, Grates and

Chrome Drip Pans.

14. Oven Vents.

15. Lift-Up Cooktop.

16.

Surface Burner Controls.

17.

Self-Clean Latch hver

18.

Oven Shelves.

19.

Oven Shelf Supports.

20.

Oven Interior Lights.

21.

RemovabJe Oven Bottom.

22.

Removable Oven Door.

23. Broiler Pan and Rack.

24. Storage Drawer.

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Page 7

Surface Cooking

Automatic Ignition

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

In case of a power outage, 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.

Surface Burner Controls

Knobs that turn the surface burners

on and off are located on the lower

control panel and are marked as to

which burners they control.

i ToLight a Surface Burner

14=

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.

1111

After the burner ignites, turn the

.“

~, f

7 knob to adjust the flame size.

● Check to be sure the burner you

turned on is the one you want to use.

● Do not operate a burner for an

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

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

How to Select Flame Size

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

.—

NEVER LET THE FLAME EXTEND UP THE SIDES OF THE COOKWARE. Any flame larger than the bottom of the cookware is wasted and only serves to heat the handles.

When using aluminum or aluminum-clad stainless steel

pots and pans, adjust the flame so

the circle it makes is about 1/2 inch

smaller than the bottom of the cookware.

When boiling, use this same flame size—1/2 inch smaller than the bottom of the cookware—no matter what the cookware is made of. Foods cook just as quickly at a gentle boil as they do at a furious rolling boil. A high boil creates steam and cooks away moisture, flavor and nutrition.

Avoid it except for the few cooking

processes which need a vigorous boil.

When frying or warming foods in stainless steel, cast iron or enamelware, keep the flame down

lower-to about 1/2 the diameter

of the pan.

When frying in glass or ceramic

cookware, lower the flame even more.

Cooktop Light

A full-width fluorescent light in the backsplash illuminates the cooktop. Press and momentarily hold the SURFACE LIGHT switch under the upper control panel to turn the light on and off.

Top-of-Range Cookware

Aluminum: Medium-weight

cookware is recommended because it heats quickly and evenly. Most foods brown evenly in an aluminum skillet. Minerals in food and water will stain but will not harm aluminum. A quick scour with a soap-filled wool pad after each use keeps aluminum cookware looking shiny new. Use saucepans with tight-fitting lids for 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 melt. Follow cookware manufacturer’s recommendations for cooking methods.

Glass: There are two types of glass cookware—those for oven use only and those for top-of-range cooking

(saucepans, coffee and teapots). Glass conducts heat very slowly.

Heatproof Glass Ceramic: Can be used for either surface or oven

cooking. It conducts heat very slowly and cools very slowly. Check cookware manufacturer’s directions to be sure it can be

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.

used

Page 8

Using YourOvens

Automatic Ignition

The oven burners and broil burner on your range are lighted by electric ignition. The ovens and broiler cannot be operated

in the event of a power failure. To light the upper oven burner,

turn the OVEN TEMP knob to the desired temperature. To light the lower oven burner, turn the OVEN SET knob to the desired oven operation and the OVEN TEMP knob to the desired temperature. The burner should ignite within 60 seconds.

CAUTION: DO NOT ATTEMPT ~ OPERATE THE ELECTRIC IGNITION OVEN DURING AN ELECITUCAL POWER FAILURE. Resumption of electrical power when the oven controls are in any position other than OFF will result

in automatic ignition of the oven or

broiler burner and could cause

severe burns if, at the time, you were attempting to light the burner with a match.

A burner in use when an electrical power failure occurs will continue to operate normally.

Before Using YourOvens

Be sure you understand how to

set the controls properly. Practice removing and replacing the shelves while the oven is cool. Read the information on the following pages, and keep this book handy.

Oven Controls

Controls on the upper control panel are marked OVEN SET and OVEN TEMP.

The OVEN SET control, for the lower oven, has settings for BAKE, BROIL, TIMED BAKE, CLEAN and OFF. When you turn the knob to the desired setting, the proper burner

is activated for that operation.

BAKE-Use this setting for all normal oven operations—for example, for cooking roasts or casseroles. Only the bottom oven burner operates during baking.

BROIL-Use this setting for

broiling. Only the top (broil) burner will operate.

TIMED BAKE-Use this setting to turn the oven on and off at specified times when you want cooking to start and stop. See Automatic Oven Timer on the next page.

CLEANT—Use this setting for the

self-cleaning function only. OFF—Shuts off power to the oven

controls. Oven will not operate. The OVEN SET and OVEN TEMP controls should be turned to OFF whenever the oven is not in use.

Upper Oven Lower Oven

The OVEN TEMP control

for each oven maintains the temperature you set for normal oven operation.

For normal oven operation, turn the knob to the desired temperature

which is marked in 250 increments. It will normally take 30 to 60 seconds before the flame comes on.

After the oven reaches the selected tempemture, the oven burner cycles —off completely. then on with a

full flame-to keep the oven

tempemture controlled.

Oven Lights

The lights in both ovens come on automatically when the lower oven door is opened. The light in the upper oven does not come on automatically when the upper door is opened. Use the switch under the upper control panel to turn the lights on and off.

Oven Shelves

Upper Oven

The shelves are designed with stoplocks so when placed correctly on the shelf supports, they will stop before coming completely out of the oven and will not tilt when you are removing food from them or placing food on them.

When placing cookware on a shelf, pull the shelf out to the “stop” position. Place the cookware on the shelf, then slide the shelf back

into the oven. This will eliminate reaching into the hot oven.

To remove a shelf from the oven, pull it out to the stop position, lift up on front and pull out.

Lower Oven

Shelf Positions

The lower oven has five shelf

supports—A (bottom), B, C, D and E (top). Lower-oven shelf positions-for cooking are suggested on Baking and Roasting pages.

‘3

Page 9

Automatic

Oven Timer and Clock

Oven Vents

The lower oven is vented through a duct at the center rear of the range, and the upper oven vent is just above the upper oven door (see page 6). Do not block the openings of these ducts 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.

● 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.

● Do not leave plastic items on

the cooktop—they may melt if left too close to the vent.

Minute Timer

The Minute Timer is the large dial

to the left of the digital clock. Use

it to time all your precise cooking operations. The Minute Timer knob also changes the digital clock.

To set the Minute Timer, turn the

center knob clockwise, without

pushing in, until the pointer

reaches the number of minutes you want to time (up to 60).

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.

Clock

Automatic Oven Timer

(forloweroven)

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

1. Make sure both your range clock

and the START dial show the correct time of day.

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

(If you want it to start operating immediately, do not set the Start

time. )

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

Note: There must beat least a halfhour difference between the START and STOP dials for the automatic control to work.

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. To prevent this, open the oven door for the first minute of oven heat-up to let the moist

air out.

To set the Clock, push in the center knob of the Minute Timer and turn the knob in either direction to set the digital clock numerals to the correct time. (After setting the clock, let the knob out and turn the Minute Timer pointer to OFF.)

4. Set the OVEN SET knob to TIME BAKE.

5. Set the OVEN TEMP knob to the desired oven temperature.

The oven will turn itself on

immediately or at a later START

time that you set if you set the

START control, operate at the temperature you selected and turn itself off at the STOP time

you have set.

After oven operation is completed,

be sure to turn the OVEN SET and

OVEN TEMP knobs to OFF.

Page 10

Baking

How to Set YourRange for Baking

1. Position the shelf or shelves in

the oven.

2. Close oven door. Turn OVEN SET knob to BAKE or TIME BAKE and OVEN TEMP knob to desired temperature. Preheat oven for at least 15 minutes if preheating is necessary.

3. Place food in oven on center of shelf. Allow at least 2 inches between edge of bakeware and oven wall or adjacent cookware.

If cooking on two shelves at the same time, place shelves about 4 inches apart and stagger food on them.

4. Check food for doneness at minimum time on recipe. Cook longer if necessary. Switch off heat and remove food.

Preheating

Preheating is very important when using temperatures below 225”F. and when baking foods such as biscuits, cookies, cakes and other pastries.

Preheating is not necessary when roasting or for long-time cooking of whole meals.

Shelf Positions

Most baking is done on the second

shelf position (B) from the bottom.

When baking three or four items, use two shelves positioned on the

second and fourth sets of supports (B& D) from bottom of oven.

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

Baking Tips

● Follow a tested recipe and

measure the ingredients carefully. If you are using a package mix, follow label directions.

● If moisture is noticeable on the

front of the oven or on the black glass door when first turning on the oven, leave the oven door ajar for a few minutes or until the oven is warm.

● Do not open the oven door during

a baking operation—heat will be lost and the baking time might need to be extended. This could cause poor baking results. If you must open the door, open it partially-only 3 or 4

inches—and close it as quickly as possible.

● Do not disturb the heat circulation

in the oven with the use of aluminum

foil. If foil is used, place a small

sheet of it, about 10by 12inches at the most, on a lower shelf several inches below the food. Do not place foil on the oven bottom.

Common Baking Problems and Possible Solutions

PIES Burningaroundedges

● Oven too full; avoid overcrowding.

● Edges of crust too thin.

● Incorrect baking temperature.

Bottom crust soggy and unbaked

● Allow crust and/or filling to cool

sufficiently before filling pie shell.

● Filling maybe too thin or juicy.

● Filling allowed to stand in pie shell

before baking. (Fill pie shells and bake immediately.)

● Ingredients and proper measuring

affect the quality of the crust. Use a tested recipe and good technique.

Make sure there are no tiny holes or

tears in a bottom crust.

a piecrust could cause soaking.

Pie filling runs over

c Top and bottom crust not well

sealed together.

● Edges of pie crust not built up

high enough.

c Too much filling.

● Check size of pie plate.

Pastry is tough; crust not flaky

● Too much handling.

s Fat too soft or cut in too fine. Roll dough lightly and handle as little as possible.

“Patching”

CAKES

Cake rises higher on one side

● Batter spread unevenly in pan,

c Oven shelves not level.

● Using warped pans.

● Incorrect pan size.

Cakes cracking on top

● Oven temperature too high.

● Batter too thick, follow recipe

or exact package directions.

● Check for proper shelf position.

● Check pan size called for in recipe.

● Improper mixing of cake.

Cake falls

● Too much shortening, sugar or

liquid.

● Check leavening agent, baking

powder or baking soda to assure freshness. Make a habit to note expiration dates of packaged ingredients.

● Cake not baked long enough or

at incorrect temperature.

● If adding oil to a cake mix, make

certain the oil is the type and amount specified.

Crust is hard

● Check temperature.

● Check shelf position.

Cake has soggy layer or streaks

at bottom

● Undermining ingredients.

c Shortening too soft for proper

creaming.

● Too much liquid.

COOKIES &BISCUITS Doughycenter;heavycruston surface

● Check temperature.

c Check shelf position.

c Follow baking instructions

carefully as given in reliable recipe

or on convenience food package.

● Flat cookie sheets will give more

even baking results. Don’t overcrowd

foods on a baking sheet.

● Convenience foods used beyond

their expiration date.

Browning more noticeable on , .

one side

● Oven door not closed properly,

check gasket seal.

● Check shelf position.

Page 11

Baking Guide

—

1. Preheating is very important

when using temperatures below

225°F.

and when baking foods such as biscuits, cookies, cakes and other pastries. Preheat the oven for

at least 15minutes.

Preheating is not necessary when roasting or for long-time cooking of whole meals.

2. Aluminum pansconductheat quickly.

light, shiny finishes give best results because they help prevent overbrowning in the time it takes for heat to cook the center areas. We recommend dull (satin-finish) bottom surfaces of pans for cake pans and pie plates to be sure those areas brown completely.

For most conventional baking,

3. Darkornon-shiny finishes, also

glass and Pyroceram@ cookware, generally absorb heat which may result in dry, crisp crusts. Reduce oven heat

25”F. if lighter crusts are desired.

Preheat cast iron for baking some foods for rapid browning w“henfood is added.

Food Bread

Biscuits (M-in. thick)

coffee cake

Corn bread or muffins Gingerbread

Vluffins Popovers

Quick loaf bread Metal or Glass Loaf Pans Yeast bread (2 loaves)

Plain rolls Sweet rolls Shiny Oblong or Muffin Pans

Cakes

‘without shortening) Angel food Aluminum Tube Pan Ielly roll Sponge

Cakes

Bundt cakes Eupcakes Fruitcakes Metal or Glass Loaf or

Layer Shiny Metal Pan with B 350°,375”

Layer. chocolate

Loaf Metal or Glass Loaf Pans EXiies

Brownies Metal or Glass Pans Drop

Refrigerator Cookie Sheet B. C 400°-4250 6-12 Rolled or sliced Cookie Sheet B, C

Uruits, Other Desserts

Baked apples Glass or Metal Pans Custard Glass Custard Cups or

Puddings, rice and custard Casserole

Pies

Frozen Foil Pan on Cookie Sheet

Meringue Sprcacl to crusl edges

One crust Glass or Satin-finish Metal Pan Two crust

Pastry shell Glass or Satin-finish Metal Pm

Miscellaneous

Baked potatoes Set on Oven Shelf Scalloped dishes SOU!IICS Glass Pan

Cookware

Shiny Cookie Sheet

Shiny Metal Pan with satin-finish bottom Cast Iron or Glass Shiny Metal Pm with satin-finish bottom Shiny Metal Muffin Pans Deep Glass or Cast Iron Cups

Metal or Glass Loaf Pans

Shiny Oblong or Muffin I%s

Metal Jelly Roll Pan Metal or Ceramic Pm

Metal or Ceramic Pan Shiny Metal Muffin I%ns

Tube Pm

satin-finish bottom Shiny Metal Pan with satin-finish bottom

Cookie Sheet

Casserole (set in pan of hot water) Glass Custard Cups or

Glass or Stitin-linish Metal I%

Glitss or Metal Piin

Pan

Shelf

Positions Temperatures Minutes

B, C

B, A 350°-4000 20-30

B B

A,B

B 350°-3750 45-60

A, B

A,B B. A

A. B

A.B

B. C B.

A, B. C

B, C

A. B

“.B

A, B, C

A,B. C

Oven

400°-4750

400°-4500

350° 45-55

400°-4250

375°

3750-4250

375°-4250 350°-3750

325”-375° 30-55 375°-4000

325°-3500

325°-3500 45-65

350°-3750 275°-3000

350°-3750

350°

3~5°-3500 350°-4000

375°-4000”

350°-4000 30-60

300°-3500

325° 50-90

400°-4250

3~50-3500

400°-4250 400°-4250

450° 13-16

325°-400”

325°-3750 30-60

3000-3500”

Time,

15-20

20-40

20-30

45-60

10-25

~(3.30

10-15

45-60

20-25 Pdper liners produce more moist crusts.

2-4 hrs.

20-35

25-30

40-60

25-35

10-20

7-12

30-60

45-70

15-25

45-60

40-60 longer time.

60-90 Increase time for large amount or size.

30-75

Comments

Canned, refrigerated biscuits take 2 to 4 minutes less time.

Preheat cast iron pan for crisp crust.

Decrease about 5 minutes for muffin mix. Or bake at 450°F. for 25 minutes, then at 350”F. for 10to 15minutes. Dark metal or glass gives deepest browning.

For thin rolls, Shelf B maybe used. For thin rolls, Shelf B may be used.

Two piece pan is convenient. Line pan with waxed paper.

Use 300”F. and Shelf B for small or individual cakes. If baking four layers use shelves B and D.

Bar cookies from mix use same time. Use Shelf C and increase temperature

Z5 to 500F. for mm-e browning.

Reduce temperature to 300”F. for large custard. Cook bread or rice pudding with custard base 80 to 90 minutes.

Large pies use 400”F. and increase time. To quickly brown meringue use 400”F. for 9 to 11minutes. Custard fillings require lower temperature,

Page 12

Roasting

Roasting is cooking by dry heat.

Tender meat or poultry can be roasted uncovered in your oven.

Roasting temperature, which should be low and steady, keep spattering to a minimum. When roasting, it is not necessary to sear,

baste, cover, or add water to your meat. Roasting is easy, just follow these steps:

Step1.Position oven shelf at

second from bottom position (B) for small size roast (3 to 5 Ibs.) and at bottom position (A) for larger roasts.

Step2: Check weight of roast.

Place meat fat-side-up or poultry breast-side-up on roasting rack in a

shallow pan. The melting fat will baste the meat. Select a pan as close to the size of meat as possible.

(Broiler pan with rack is a good pan for this.)

Step3: Turn OVEN SET to BAKE

and OVEN TEMP to desired

temperature. Check the Roasting Guide for temperatures and approximate c’ooking times.

Step 4: Most meats continue to cook slightly while standing afier being removed from the oven. For rare or medium internal doneness, YOUmay wish to remove meat from the oven just before it is done if it is to stand 10to 20 minutes while you make gravy or attend to other foods. If no standing is planned, cook meat to suggested temperature.

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 15 to 25 minutes

per pound additional time (15

minutes per pound for roasts under 5 pounds, more time for larger roasts).

Thaw most frozen poultry before roasting to ensure even doneness. Some commercial frozen poultry can be cooked successfully without thawing. Follow directions given on packer’s label.

Roasting Guide

r~pe

Vleat

render cuts; rib. high quality ,irloin tip, rump or top round*

~amb leg or bone-in shoulder*

deal shoulder. leg or loin* %rk loin, rib or shoulder* Jam, pre-cooked

-lam, raw ‘For boneless rolled roasts over 6-inches

hick, add S to K)minutes per lb. to times

liven above.

Poultry

Chicken or Duck Chicken pieces

Turkey

Oven Approximate Roasting ‘Hme

Temperature

325°

325*

325° 325” 325°

3?5°

325” Well Done:

3750 Well Done:

325°

Doneness in Minutes per Pound

3 to 5-lbs.

Rare: Medium: Well Done:

Well Done: Well Done: Tb Warm:

Well Done:

24-30 30-35 35-45

21 -?5

-25_30 30-35 35-45 35-45

17-20minutes per lb. (any weight)

Under 10Ibs. 27-35

3 to 5-lbs.

35-40 30.35 30-35

10to 15-lbs.

18-23 15-20 185°-190°

6 to Wbs.

18-2?

2T-~5

~g_33 20-23

24-?8 28-33

30-40 30-40

10to lS-lbs.

~4-~7

Over 5 Ibs.

Over 15 tbs.

Internal

Temperature ‘F

130°-140° 150°-1600 170°-185°

130°-140° i50”- i60° 170°-185°

170°-1/loo 170°-180° I 15°-1250

170°

185°-1900 185°-190°

In thigh:

Page 13

Broiling

Broiling is cooking food by direct heat from above the food. Your range is designed for waist-high broiling. A specially designed broiler pan and rack allows dripping fat to drain away from the foods and be kept away from the high heat of

the gas flame. The oven door

should be closed during broiling.

Elow to Broil

1. If meat has fat or gristle near the

edge, cut vertical slashes through it about 2 inches apart, but don’t cut

into meat. We recommend that you trim fat to prevent excessive smoking, leaving a layer about

l/8-inch thick.

2. Arrange food on rack and position the broiler pan on the

appropriate shelf in the oven. Placing fmd closer to flame increases exterior browning of food, but also increases spattering and the possibility of fats and meat

juices igniting.

3. Close the oven door but DO NOT LATCH IT. If the door latch

is moved to the right during a broil operation, the door may lock and you may not be able to open it until the oven cools.

4. Turn OVEN SET knob to BROIL.

For most foods, turn OVEN TEMP

knob to BROIL. Note: Chicken

and ham are broiled at a lower

setting in order to cook food

through without over-browning it.

5. Turn most foods once during

cooking (the exception is thin fillets of fish; oil one side, place that side dwn on broilerrackandcook without turning until done). Time foods for about one-half the total cooking time, turn food, then continue to cook to preferred doneness.

6. Turn OVEN SET and OVEN

TEMP knobs to OFF. Remove broiler pan from oven and serve

food immediately. Leave pan

outside the oven to cool.

Broiling Tips

● Usetongstoturn meat over—

pierced meat loses juices.

Quantity

Food Bacon

Ground Beef

Well Done

Beef Steaks

Rare Medium Well Done

Rare

Medium

Well Done

Chicken (450°)

Bakery Products

Bread (Toast) or Toaster Pastries

English Muffins

Lobster Tails (6 to 8-02. each)

Fish

Ham Slices (450°]

Precooked

Pork Chops

Well Done

Lamb Chops

Medium Well Done

Wieners,

similar precooked sausages, bratwurst

andlor

Thickness

%-lb. (about 8

thin slices)

l-lb. (4 patties) 1Ato %-in. thick

l-in. thick

(1 to 1fi-lbs.)

1Yz-in.thick

(2 to 2 %-lbs.)

1whole (2 to 2 Yz-lbs.), split lengthwise

2-4 slices

1pkg. (2)

2-split 2-4

l-lb. fillets’ % to %-in. thick .

l-in. thick

2 (k in. ) 2 (1-in. thick), about 1 lb.

2 (1 in.) about 10 to 12-02.

(1’/2 in.),

about 1 lb. l-lb. pkg. (10)

C, D

. Steaks and chops should be at least 1 inch thick-for best broiling results. Pan broil thinner ones.

9-1o

9 12 13

10 15

25-30

3-6

14-17

c c c

B, C

B B

D 2-3

B, C 8

c 10 4-5 c 13

B B

B B 17

10 10

I I

Arrange in single layer.

Space evenly. Up to 9 patties

7-8

take about same time.

Steaks less than l-inch cook

5-6

through before browning.

8-9

Pan frying is recommended.

6-7

9-12

16-i8

~5-30

‘/2-2

Do not Cut through back of shell, spread

turn open. Brush with melted butter over. before and after half time.

11-13

4-7 Slash fat.

4-6

12..14

Slash fat.

Reduce times about 5 to 10 minutes per side for cut-up chicken. Brush each side with melted butter. Broil with skin side down first.

Space evenly. Place English muffins cut-side-up and brush with butter if desired.

5 Handle and turn very carefully.

Brush with lemon butter before

and during cooking if desired.

Preheat broiler to increase

brownir-w.

Increase times 5-10minutes per

side for 1%-inch thick or home

cured. Slash fat,

1-2

If desired, split sausages in half lengthwise; cut into 5 to 6-inch pieces.

Page 14

Care and Cleaning

Proper care and cleaning are important so your range will give

you efficient and satisfactory

service. Follow these directions carefully in caring for it to help

assure safe and proper maintenance. Before cleaning any part of your

range (except for operating the selfcleaning cycle), DISCONNECT ELECTRIC POWER TO THE RANGE at the fuse box or circuit breaker panel, or pull the range power cord plug from the electric outlet.

Special Care of Continuous-

Cleaning Oven Interior

Your range has a ContinuousCleaning upper oven that cleans itself while cooking. The inside of

the oven—top, sides, and back—

is finished with a special coating which cannot be cleaned in the usual

manner with soap, detergents, commercial oven cleaners, coarse abrasive pads or coarse brushes.

Use of such cleansers and/or the

use of oven sprays will cause permanent damage.

The special coating is a porous ceramic material which is dark in

color and feels slightly rough to the touch. If magnified, the surface

would appear as peaks, valleys, and

sub-surface “tunnels ~’This rough

finish tends to prevent grease

spatters from forming little beads

or droplets which run down the

side walls of a hard-surface oven

liner leaving unsightly streaks that

require hand cleaning. Instead,

when spatter hits the porous finish

it is dispersed and is partially

absorbed. This spreading action

increases the exposure of oven

soil to heated air, and makes it

somewhat less noticeable.

Soil may not disappear completely

and at some time after extended

usage, stains may appear which

cannot be removed.

The special coating works best on

small amounts of spatter, not as

well with larger spills, especially

sugars, egg or dairy mixtures.

The special coating is not used on oven shelves. Shelves should be

cleaned outside the oven to avoid damage to the special coating.

To Clean the

Continuous-Cleaning Oven:

1. Let range parts cool before

handling. It is recommended that rubber gloves be worn when cleaning range parts manually.

2. Remove shelves and cookware.

3. Soil visibility maybe reduced by operating the oven at 450°F. Close the door and turn OVEN TEMP

knob to 450”F. Time for at least 4

hours. Repeated cycles may be

necessary before improvement in appearance is apparent.

REMEMBER:DURHNGTHE

OPERATIONOFTHEOVEN,THE DOOR,WINDOWANDOTHERRANGE SURFACESWILLGETHOTENOUGH

TOCAUSEBURNS.DO NOT‘IOUCH.

4. If a spillover or heavy soiling

occurs on the porous surface, as

soon as practical afier the oven has cooled, remove as much of the soil as possible using a small amount of water and a stiff bristle nylon brush. When using water, use it sparingly and change it frequently, keeping it as clean as possible, and be sure to blot it up with paper towels. cloths, or sponges. Do not rub or scrub with paper towels, cloths or sponges, since they will leave unsightly lint on the oven finish. If water leaves a white ring on the finish as it dries, apply water again and blot starting at the edge of the ring and working toward the center.

Do not use soap, detergent, commercial oven cleaner, silicone oven sprays, coarse steel pads or coarse brushes on the porous surface. These products will spot,

clog, and mar the porous surface

and reduce its ability to work.

Do not scrape the porous surface with a knife or spatula—they could

permanently damage the finish.

itwith a clean sponge,

Outer Enamel Finish

When the range is cool, wash the enamel finish with mild soap and water or a mild abrasive cleanser applied with a damp cloth. Rinse the surface with clean water and dry with a soft cloth. If you wish, occasionally apply a thin coat of mild cleaning wax to help protect the finish.

There are a number of precautions you can take to avoid marring the surface of the range and to prevent it from becoming dull. Don’t slide heavy pans across it. If you spill foods with a lot of acid (tomatoes, sauerkraut, fruit juices, etc. ) or foods with high sugar content, clean them up as soon as possible. If allowed to remain, these foods could cause a dull spot. Also, no matter how stubborn the food stain, never use harsh abrasive cleansers. They could permanently damage the enamel surface.

Control Panels

It’s a good idea to wipe the control panels clean after each use of the oven. For a more thorough cleaning, the control knobs can be removed by pulling them off the knob stems. Clean with mild soap and water, rinse with clean water and polish dry with a soft cloth.

Don’t mix up OVEN TEMP knobs. The one with BROIL printed on it belongs in the lower position.

Do not use abrasive cleansers, strong liquid cleaners or oven cleaners on the control panel as they will damage the finish.

:,.

,’

Page 15

,,..-w- .-.

care and Cleaning (continued)

Range TopBurners

The holes in the burners must be kept clean at all times for proper ignition and an even, unhampered flame.

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

Note: Two screws hold each burner pair in place to keep them from

wobbling around during shipment. Remove and discard the shipping

screws and lift the burners up and out. This disengages them from the mounting bracket under each burner pair.

To remove burned-on food, soak the burner in a solution of a product used for cleaning the inside of coffee makers. Soak the burner for 20 to 30 minutes. If the food doesn’t rinse off completely, scrub it with soap and water or a mild abrasive cleanser and a damp cloth.

Do not attempt to clean burners in an automatic dishwasher. Loosened food soil can clog burner holes, and the caustic action of the dishwasher detergent can damage the burner heads.

Before putting the burner back, dry it thoroughly by setting it in a warm oven for 30 minutes. Then place it back in the range. making sure it is properly seated on the rnoun~ing bracket and is level.

,.,

,:’ ~

iii)

Burner Grates

Grates should be washed regularly and, of course, after spillovers. Wash them in hot, soapy water and rinse with clean water. Dry the grates with a cloth—don’t put them back on the range wet.

To get rid of burned-on food, soak the grates in a slightly diluted liquid cleanser.

Although they’re durable, the grates will gradually lose their shine, regardless of the best care you can give them. This is due to their continual exposure to high temperatures.

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.

When replacing a pair of grates, the irregular sides should interlock in the middle as shown at right.

Iz@l

Drip Pans

l=’

Remove the grates and lift out the chrome drip pans. Wash th,em in hot, soapy water. Rinse them with clean, hot water and polish them dry with a cloth. Never use abrasive cleaner or steel wool— they’ll scratch the surface. Instead, soak the drip pans for about 20 minutes in slightly diluted liquid cIeanser or mild solution of ammonia and water (1/2 cup of ammonia to one gallon of water). After soaking, wash them in hot, soapy water. Rinse with clean water and polish with a cloth.

Do not attempt to clean the drip pans in the self-cleaning oven.

When replacing drip pans, the notch on the rear pan and the notch on the front pan should meet in the middle. +

Page 16

Care and Cleaning (continued)

Lift-Up Cooktop

Clean the area under the cooktop often. Built-up soil, especially

grease, may catch fire.

Tomake cleaning easier, the entire

cooktop may be lifted up and supported by locking arms that catch and hold the top when it’s all the way up.

Be sure aHburners are turned off before raising the cooktop. Then remove the grates and drip pans, grasp the front sides of the cooktop and lift.

After cleaning under the cooktop with hot, mild soapy water and a clean cloth, put the cooktop back in place. Lifi up a little to release the locking arms and push them in while guiding the top back down. Be careful not to pinch your fingers.

Removable Lower Oven Door

The oven door is removable to make the interior more accessible for replacement of the lamp bulb.

REMOVE

‘.4

Open the oven door fully and

remove the two Phillips screws that hold the door to the hinges. Then close the door to the automatic stop position (at about 3 inches open), and lift the door straight up and off the hinges. (Due to the large amount of insulation and the construction

of the door, it is heavy. )

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

To replace the door, make sure the hinges are in the “out” position. Position the slots in the bottom of the door squarely over the hinges. Then lower the door slowly and evenly over both hinges at the same time. If hinges snap back against the oven frame,-pull th~m back ;ut. When the door is in position, open it fully and insert the two Phillips screws.

NOTE: DO NOT ATTEM17f’

TO REMOVE THE UPPER OVEN DOOR.

, I

Oven Shelves

Oven shelves may be cleaned with a mild abrasive cleanser following manufacturer’s directions. Afier cleaning, rinse the shelves with clean water and dry with a clean cloth. To remove heavy, burned-on soil, soapy metal pads may be used following manufacturer’s directions. After scrubbing, wash with soapy water, rinse and dry.

Removable Upper Oven Shelf Supports

Shelf supports in the upper oven are removable for cleaning outside

the continuous-cleaning oven.

Remove the oven shelf. Then lifl upward cmthe shelf supports, swing the bottoms of the supports

toward the center of the oven and take them out. Clean the supports

in the same manner as you clean

the shelves.

Broiler Pan & Rack

After broiling, remove the broiler rack and carefully pour off the grease. Wash and rinse the pan and rack in hot, soapy water.

If food has burned on, sprinkle

the broiler rack while hot with detergent and cover with wet paper towels or a dish cloth. Burned-on foods will then soak loose while the meal is being served.

Do not store a soiled broiler pan and rack in the oven. Never attempt to clean them in the oven during the self-cleaning cycle.

‘:’” ) 3

Page 17

Removable Oven Bottoms

The bottom panel in each oven is removable for cleaning. The one in

the upper oven must be removed when you use effective cleaners to clean up excessive spillovers or remove soil baked onto it—cleaners that should never be used near the special porous ceramic oven interior. If you wish, you can remove the bottom panel in the lower oven and clean excessive spillovers, but be sure to put it back in the oven before starting the self-

cleaning cycle.

To remove the lower oven bottom:

1. Remove the oven shelves.

2. Remove the two knurled hold-

down screws at the rear of the oven If screws are too tight to remove by hand, use a screwdriver.

To remove the upper oven bottom:

1. Remove the oven shelf.

2. Pull bottom forward and out of oven.

The oven bottom in each oven has a porcelain enamel finish. To make cleaning easier, protect the oven bottoms from excessive spillovers. Place a small cookie sheet or piece of aluminum foil slightly larger

than the baking dish on a lower

rack or under the baking dish to catch any boilovers. It should not completely cover the rack as this would cause uneven heat in the oven.

Lower Oven: The light bulb is located in the upper left corner of the oven behind a special protective cover. Reach in and hold hand under cover so it won’t fall when released. With fingers of same

hand, firmly push down wire bail until it clears the cover. Lift off cover, unscrew and replace bulb.

After replacing bulb, replace cover

in groove of lamp receptacle and

lift wire up to center of cover until it snaps into place. When in place,

wire holds cover firmly. Be sure wire bail is not below depression in center of cover.

3. To lift out the oven bottom panel,

place your fingers in the slots in the bottom and lift the rear of the panel up and back until it is clear of the lip at the front.

4. Then lift the bottom up and out. To replace the bottom, place it in

the oven with the back raised about 6 to 8 inches or until you can insert

the front of the oven bottom under

the hold-down lip at the front. Then push the back of the oven bottom

down fully into place on the metal

flanges and insert the hold-down screws.

Oven Light Bulb

Replacement

Before replacing any light bulb, disconnect electric power to the range at the main fuse or circuit breaker panel. Let the bulb cool

completely before removing it. Do not touch a hot bulb with a damp cloth—the bulb will break.

Replace a burned-out bulb with a high-temperature appliance bulb of the same wattage.

Upper Oven: The light bulb is located on the right wall of the oven. To replace it, remove the screw on the frame in front of the light and

Pdkeout the frame, gasket and glass

shield.

After replacing the bulb, reinstall the glass shield, gasket and frame

in that order.

Aluminum Foil

DO NOT place a sheet of

aluminum foil on the bottom of either oven. If you do, your foods may not cook properly. The oven

finish may be damaged. And there

may be an increase in heat on the outside surfaces of the oven.

Page 18

‘r

Care and Cleaning (continued)

Operating the Self-Cleaning Oven

Recommended Cleaning Time: Moderate SoiI-2 hours

(thin spih and light spatter)

Excessively Heavy Soii—4 hours

(heavy grease spills and spatter)

J*-.

Prepare the Oven Before Setting the Controls

Step 1:

Remove the broiler pan, broiler rack, other cookware and any aluminum foil from the oven. (Oven shelves may be lefl in oven. Note: Shelves will discolor after the self-clean cycle.)

Step 2:

Remove the oven bottom panel (see page 17) if it is excessively soiled. Clean it and replace it.

Step 3:

Clean spatters or soil on the oven

front frame (A), the oven door outside the gasket (B) and the small area at the front center of the oven bottom. Buff these areas with a dry cloth. Do not clean the gasket (B).

Do not let water run down through

the opening in the top of the door

(C). Make sure the oven light bulb

cover (D) is in place. Never use a

commercial oven cleaner in or around the self-cleaning oven.

1+~

Step 4: Close the oven door and make sure the oven light is off.

Caution: Chrome drip pans from the top of your range should never be cleaned in the selfcleaning oven.

How to Set the Oven for Cleaning

Step 1: Set the automatic oven timer:

● Make sure both the range clock

and the START dial show the correct time of day.

● Decide on cleaning hours

necessary—two hours for moderate

soil or three to four hours for

hea~y soil.

c Add these hours to present

time of day, then push in and turn

!YIQP dial clockwise to desired “stop” time.

Step 2:

Turn the OVEN SET knob to

CLEAN.

Step 3: Push the Self-Clean Latch Lever to the right as far as it will go to Iock the oven door. The CLEANING

light will come on.

In about 30 minutes the LOCKED light comes on and the door locks. The glowing LOCKED light indicates that the oven is hot and the door cannot be opened. The oven door and window get hot during selfcleaning. DO NOT TOUCH.

FOI1OWThese Steps after Self-Cleaning

About 30 minutes after cleaning

is completed, when the oven has cooled and the door can be unlocked, the LOCKED light goes out.

Step 1:

Move the latch lever to the left as

far as it will go to unlock the door.

Step 2:

Turn the OVEN SET knob to OFF.

A. Oven Front Frame B. Oven Door Gasket C. Opening in Door

D. Oven Light Bulb Cover

Page 19

How to Set a

Cleaning Cycle to Start

at~ Later Time

If you w@ to start and stop cleaning at a later time than shown on the

digital clock, push in and turn the

START dial to the time you wish to start. Add the hours needed for cleaning to this “start” time, then push in and turn the STOP dial to this desired time. The oven will automatically turn on and off at the set times.

If YouHave to Interrupt the Cleaning Cycle

Step 1. Turn the STOP dial until the

pointer is at the correct time of day. Step 2. Push the self-clean latch

lever to the left as far as it will go. If the LOCKED light is on, you must wait until the light goes off before moving the latch lever.

This will unlock the oven door so it can be opened.

Step 3. Turn the OVEN SET knob from CLEAN to OFF.

Important: Any attempt to unlock the door by force while the CLEANING light is on can result in damage to the door locking mechanism.

Questions and Answers

Q. Why won’t my oven clean immediately even though I set the time and OVEN SET knob correctly?

A. Check to be sure your START

dial is set to the same time as the range clock. Also check to be sure LATCH LEVER is moved to the right.

Q. If my oven clock is not

working, can I still self-clean my oven?

A. No. Your Automatic Oven

Timer uses the range clock to help

start and stop your self-cleaning

cycle. Q. Can I use commercial oven

cleaners on any part of my self-cleaning oven?

A. No cleaners or coatings should

be used around any part of this oven. If you do use them and do not wipe the oven absolutely clean, the residue can scar the oven surface and damage metal parts the next time the oven is automatically cleaned.

Q. Can I clean the Woven Gasket

around the oven door?

A. No, this gasket is essential for

a good oven seal and care must be

taken not to rub, damage or move this gasket.

Q. What should I do if excessive smoking occurs during cleaning?

A. This is caused by excessive soil,

and you should switch the OVEN

SET knob to OFF. Open windows

to rid room of smoke. Allow the oven to cool for at least one hour before opening the door. Wipe up the excess soil and reset the clean cycle.

Q. Should there be any odor during the cleaning?

A. Yes, there maybe a slight odor

during the first few cleanings. Failure to wipe out excessive soil might also cause a strong odor when cleaning.

Q. What causes the hair-like lines on the enameled surface of

my oven? A. This is a normal condition,

resulting from heating and cooling during cleaning. These lines do not affect how your oven performs.

Q. Why do I have ash left in my oven after cleaning?

A. Some types of soil will leave

a deposit which is ash. It can be removed with a damp sponge or cloth .

Q. My oven shelves do not slide easily. What is the matter?

A. After many cleanings, oven

shelves may become so clean they do not slide easily. If you wish shelves to slide more easily, dampen fingers with a small amount of cooking oil and rub lightly over sides of shelf where

they contact shelf supports.

Q. My oven shelves have become gray after the self-clean cycle. Is this normal?

A. Yes. After the self-clean cycle,

the shelves may lose some luster and discolor to a deep gray color,

Q. Is the “crackling” sound I hear during cleaning normal?

A. Yes, This is the sound of the metal

heating and cooling during both the cooking and cleaning functions.

Page 20

Cleaning Guide

“Note: Let range/oven parts cool before touching or handling.

PART MATERIALSTO USE

BroilerPanand

Rack

● Soap and Water

● Soap-Filled Scouring Pad

Q Plastic Scouring Pad

GENERALDIRECTIO”NS ;

Drain fat. cool pan and rack slightly. (Do not let soiled pan and rack stand in oven to cool. ) Sprinkle detergent on rack and pan. Fill pan with warm water and spread cloth or paper towe! over rack. Let pan und rack stand for a few minutes. Wash; scour if necessary. Rinse and dry. OnION: Clean pan and rack in dishwasher.

CLEAN IN SELF-CLEANING OVEN.

Control Knobs

Mild Soap and Water

DO N~

Pu1loff knobs. Wash gently but do not soak. Dry and return controls to range. making sure OVEN TELMPknob with BROIL goes next to OVEN SET knob.

Outside Glass Finish

● Soap and Water

Wash all glass with cloth dampened in soapy w~ter. Rinse and polish with a dry cloth. If knobs are removed, do not allow water to run down inside surface of glass.

including

Metal, Trims

outerPorcelain

Enamel Surfac& ● DryCloth

● Soap and Water

● Paper Towel

● Soap and Water

Wash. rinse. and then polish with a dry cloth. DO N~ USE steel wool, abrasives, ammonia, acids. or commercial oven cleaners which may damage the tlnish.

Avoid cleaning powders or harsh abrasives which may scratch the enamel. If acids should spill on the range while it is hot, use a dry paper towel or cloth to

wipe up right away. When the surface has cooled. wash and rinse. For other spills, such as fiatsmatterings, etc., wash with soap and water when

cooled and then rinse. Polish with a dry cloth.

PaintedSurfaces ● Soap and Water

Use a mild solution of soap and water. Do not use any harsh abrasives or cleaning powders which may scratch or mar surface.

[nside Oven Door* c Soap and Water Lower Oven Only

Remove oven door (see page 16). Clean with soap and water and replace. DO NOT place door under running water or immerse. Use same directions as for Porcelain Enamel Lower Oven Interior below. DO NOT ATTEMPT TO RENIOVE THE UPPER OVEN DOOR.

Oven Gasket Oven Liner

● None

● Soap and Water

Avoid getting ANY cleaning materials on the gasket. Cool before cleaning. Frequent wiping with mild soap and water will prolong the

time between major cleanings. Be sure to rinse thoroughly.

Shelves

● Soap and Water

Shelves can be washed in dishwasher or cleaned by hand using soap and water. Rinse thoroughly to remove any soap after cleaning. Shelves may also be cleaned in self-cleaning oven. but may lose some luster and discolor.

Chrome-Plated Drip Pans

● Soap and Water

● Stiff-Bristled Brush

● Soap-Filled Scouring Pad next time you cook. To remove burned-on spatters, use any or all cleaning materials

Clean by hand or in dishwasher. DO N(H CLEAN IN SELF-CLEANING OVEN as they will discolor. Wipe after each cooking so unnoticed spatter will not burn on

(Non-metallic) mentioned. Rub lighdy with scouring pad to prevent scratching of the surface.

Burner Grates

Surface Burners

● Soap and Water

● Soap-Filled Scouring Pad

(Non-metallic)

● Solution for Cleaning

Lift out when cool. Soak 5 to 10minutes if desired in warm solution of dishwasher detergent. Scour with materials mentioned here to remove burned-on food particles. DO NOT CLEAN IN SELF-CLEANING OVEN.

Wipe off burner heads. If heavy spillover occurs, remove burners from range (see

Inside of Coffee Makers page 15) and soak them for 20 to 30 minutes in solution of hot water and product

● Soap and Water for cleaning inside of coffee makers, such as Dip-It brand. If soil does not rinse

● Mild Abrasive Cleanser off completely, scrub burners with soap and water or a mild abrasive cleanser and

● Damp Cloth a damp c!oth. Dry burners in a warm oven for 30 minutes before returning them to

the range. DO NOT CLEAN IN SELF-CLEANING OVEN.

Continuous-Cleaning Upper Oven Interior— Top, Sides and Back

● Stiff Bristle Nylon Brush Cool before cleaning.

If heavy soiling has occurred on the porous surface, remove as much of the soil as

possible using a small amount of water and a stiff bristle nylon brush. Use water

sparingly and change it frequently, keeping it as clean as possible, and be sure to

blot it up with paper towels, cloths, or sponges. Do not rub or scrub with paper

towels, cloths or sponges, since they will leave unsightly lint on the oven finish. If

water leaves a white ring on the finish as it dries, apply water again and blot it

with a clean sponge, starting at the edge of the ring and working toward the center.

14.

Removable Porcelain

Enamel Oven Bottom

For special cleaning instructions, see page

● See above The oven bottom panel can be removed for cleaning (see page 17). Use same

directions for cleaning as for Porcelain Enamel Lower Oven Interior above.

*Spillage of marinades, fruit juices, and basting materials containing acids may cause discoloration, so should be wiped up immediately (blotted up

if in Continuous-Cleaning oven. ) Take care not to touch hot portion of oven. When surface is

cool. clean and rinse. CAUTION: Light bulbs can get

warm enough to break if touched with moist cloth. When cleaning, avoid warm lamp.

Page 21

Minor AdjustmentsYouCan Make

‘.

Broil and Oven Burner Air Adjustment

Shutters

Oven Door Height

Adjustment

Repeated openings and closings can cause the oven door to work

itself out of adjustment. One side may close higher than the other, and the door may not seal properly.

To adjust the height of the door:

Remove the door (see page 16).

2. With a thin-bladed screwdriver. turn the screw in the opening at

the top of each door hinge. Turn clockwise to lower. counterclockwise to raise each side of the door.

3. Replace the door, close it, and

check alignment and door seal.

Air adjustment shutters for the broil and oven burners regulate the flow of air to the flame.

I ‘-/ k---

w/’

I f

The air adjustment shutter for the top (broil) burner is in the upper

right-hand corner near the re~r wall

ofthe oven.

The shutter for the bottom (oven) burner is

oven behind the storage drawer or panel under the oven.

i~~~r the back wall of the

To determine if the bottom (oven)

burner flame is proper, remove

the oven bottom (see page 17) and

the burner baffle. The flame should

have 1/2”to 3/4” blue cones with no

yellow tipping. When the baffle is back in place, the flame will resettle.

Oven Burner

Air Adjustment Shutter

The shutter for the upper oven burner is on the right side of the burner under the oven bottom. Pull the oven bottom stmight out, loosen the Phillips head screw on the shutter and rotate the shutter to adjust flow of air to the burner.

To adjust the flow of air to either

burner, loosen the Phillips head screw and rotate the shutter to allow more or less air into the

burner tube as needed.

The flame for the top (broil)

burner should be steady with approximately l-inch blue cones and should not extend out over the baffle edges.

When the shutter is properly adjusted, the flame will look

approximately as shown above.

Page 22

Oven Thermostat Adjustment

The temperature control in your new oven has been carefully adjusted to provide accurate tempemtures. However, if this oven has replaced

one you have used for several years,

you may notice a difference in the degree of browning or the length of time required when using your

favorite recipes. Oven temperature controls have a tendency to “drift” over a period of years and since

this drift is very gradual, it is not

readily noticed. Therefore, you

may have become accustomed to

your previous oven which may

have provided a higher or lower temperature than you selected.

Before attempting to have the temperature of your new oven changed, be sure you have followed the baking time and temperature of the recipe carefully. Then, after you have used the oven a few times

and you feel the oven is too hot or too cool, there is a simple adjustment you can make yourself

OVEN TEMP knob.

on the

Pull the knob off the control shaft and look at the back side. There is a disc in

with a series of marks opposite a pointer.

I Note position of

the center of the knob skirt

pointer to marks before adjustment

Loosen only the locking screws

Note to which mark the pointer is pointing. To make an adjustment, carefully loosen (approximately one turn), but do not completely remove the two screws that hold the skirt to the knob. Hold the knob

in one hand and the outer

blade skirt in the other hand.

To raise the oven temperature, move the pointer in the direction of the arrow for RAISE. To lower the temperature, move the pointer in the direction of arrow for LOWER. Each mark will change the oven temperature approximately 20”F.

We suggest that you make the adjustment one mark from the

original setting and check oven

performance before making any additional adjustments.

After the adjustment is made, press skirt and knob together and

retighten screws so they are snug,

but be careful not to overtighten.

Re-install knob on range and

check performance.

Note: After an adjustment has

been made to the lower OVEN TEMP knob,

the OFF and BROIL

positions will not line up with the

indicator mark on the control panel

as they previously did. This condition is normal and will not create a problem.

Note: Whenever knobs have been removed from oven control panel,

be sure to reinstall the knob with BROIL printed on it to the lower oven knob stem (to the right of the

OVEN SET knob).

Page 23

=$= Questions?

—

.-.? Use This Problem Solver

PROBLEM TOP BURNERS

DO NOT LIGHT

OVEN DOES NOT COOK PROPERLY

DOOR WON’T OPEN DURING BROILING

CLOCK DOES NOl’ WORK

OVEN LIGHT DOES NOT COME ON

POSSIBLE CAUSE ANIYOR WHATTO DO

● Make sure the electrical plug is plugged into a live, properly grounded power outlet.

● Burner holes on side of burner may be clogged. Remove and clean them.

● Burners not fitted correctly onto mounting brackets. Remove and reinstall

burners properly.

● Make sure thermostat capillary bulbs (located in upper portion of oven) are securely

held by the mounting clips, are not touching oven sides. and are not coated with anything.

● Aluminum foil being used improperly in oven.

● Oven vent blocked on top of range.

c Incorrect cookware being used. Check each cooking section for cookware tips.

● Oven bottom not securely seated in position.

● OVEN TEMP knob set incorrectly or not turned on.

● Check common baking, roasting and broiling problems on pages 10-13.

● Door latch moved to the right during broiling can cause door to lock

when oven gets hot. Turn oven off and let it cool before attempting to open door.

● Range electrical plug must be securely seated in a live power outlet. Check for blown

fuse or tripped circuit breaker.

● Bulb may be Ioose or burned out.

● Electrical plug must be plugged into a live power outlet.

OVEN WILL N~ SELF-CLEAN

set and advanced at least half an hour beyond the time noted on the START dial. * OVEN SET knob must be set at CLEAN setting.

STRONG ODOR

Ifyouneed more help... call, toll free:

GE AnswerCenter~

800.626.2000 consumer information service

If YouNeed Service

To obtain service, see your warranty on the back page of this book.

We’re proud of our service and

YOU to be pleased. If for some

want reason

service

steps to

FIRST, contact the people who serviced

YOUare not happy with the

YOU receive, here are three

fOllOW for further help.

yourappliance. Explain

● Automatic Timer not set or not set properly. The STQP dial must be

● Oven latch not pushed to the right.

● Improper air/gas ratio in oven. Adjust oven burner air shutters—see page 21.

why you are ~ot pleased. In most cases, this will solve the problem.

NEXT, if you are still not pleased, write all the details—including vour Dhone number—to:

. ,

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

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

Major Appliance Consumer Action Panel 20 North Wacker Drive Chicago, Illinois 60606

Page 24

YOUR GENERAL ELECTRIC RANGE

WARRANTY

Save proof of original purchase date such as your sales slip orcancelled check to establish warranty period.

WHAT IS COVERED

FULL ONE-YEAR WARRANTY

For one year from date of original purchase, we will provide, free of charge, parts and service labor in your home to repair or replace

any part of the range that fails

because of a manufacturing defect.

WHAT IS NOT COVERED ● SeWiCetripsto Your home to

teach you how to use the product.

Read your Use and Care material.

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

GE Answer Center@

800.626.2000 consumer information

. Improper installation.

service

This warranty is extended to the original purchaser and any succeeding owner for products

purchased for ordinary home

48 mainland states, Hawaii

in the

and Washington, D.C. In Alaska the warranty is the same except that it is LIMITED because you must pay to ship the product to the service shop or for the service technician’s travel costs to your home.

All warranty service will be provided by our Factory Service Centers or by our authorized Customer Care@ servicers during normal working hours.

Look in the White or Yellow Pages of your telephone directory for GENERAL ELECTRIC COMPANY, GENERAL ELECTRIC FACTORY SERVICE, GENERAL ELECTRIC-

HOTPOINT FACTORY SERVICE or GENERAL ELECTRIC CUSTOMER

CARE@ SERVICE.

● Replacement of house fuses or

resetting of circuit breakers.

● Failure of the product if it is used

for other than its intended purpose

or used commercially.

● Damage to product caused

by accident, fire, floods or acts

of God.

WARRANTOR IS NOT RESPONSIBLE

FOR CONSEQUENTIAL DAMAGES.

use

Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion

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

To know what your legal rights are in your state, consult your Iota} or state consumer affairs office or your state’s Attorney General.

Part No. 164 D1352P220

t%&H%d

1-89

If you have an installation problem, contact your dealer or installer.

You are responsible for providing

adequate electrical, gas, exhausting and other connecting facilities.

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

Manager—Consumer Affairs, GE Appliances, LouisviHe, KY 40225

JGHP57GEJ