It is intended to help you operate and maintain your
new oven properly.
Keep it handy for answers to your questions.
If
you
don’t understand something or need more
write (include your phone number):
Consumer Affairs
GE Appliances
Appliance Park
Louisville. KY 40225 ‘
help,
How to Remove Packaging Tape
To assure no damage is done to the finish of the
product, the safest way to remove a packaging tape
adhesive on new appliances is an application of a
household liquid dishwashing detergent, mineral oil
or cooking oil. Apply with a soft cloth and allow to
soak. Wipe dry and then apply an appliance polish to
thoroughly clean and protect the surface.
NOTE: The plastic tape must be removed from the
chrome trim on oven parts. It cannot be removed if
it is baked on.
Write down the model and
serial numbers.
You’ll find them on a label on the front frame
behind the broiler drawer.
These numbers are also on the Consumer Product
Ownership Registration Card that came with your
oven. 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 oven.
If you received a damaged oven...
Immediately contact the dealer (or builder) that sold
you the oven.
Save time and money.
Before you request service...
Check the Problem Solver in the back of this guide.
It lists causes of minor operating problems that you
can correct yourself.
.—
IF YOU NEED SERVICE
To obtain service, see the Consumer Services page
in
the back of this guide.
To obtain replacement parts, contact
Service Centers.
We’re proud of
pleased. If for some reason you are not happy with
the service you receive, here are
for
furfher
FIRST, contact the people who serviced your
appliance. Explain why you are not pleased. In most
cases, this will solve the problem.
NEXT, if you are still not pleased, write all the
details—including your phone number—to:
Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville, KY 40225
FINALLY, if your problem is still not resolved, write:
Major Appliance Consumer Action Panel
20 North
Chicago, IL 60606
our
service and want you to be
help.
Wacker Drive
GE/Hotpoint
three steps to follow
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.
2
—
Page 3
IMPORTANT SAFETY INSTRUCTIONS
Read
all
instructions before using this appliance.
L
J
●
IMPORTANT SAFETY
●
The California Safe Drinking Water and Toxic
Enforcement Act
requires the Governor of
NOTICE
California to publish a list of substances known to
the state to cause cancer, birth defects or other
reproductive harm, and requires businesses
to
customers of potential exposure to such substances.
●
Gas appliances can cause minor exposure
to four of these substances,
namely benzene,
carbon 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 further by
venting with an open window or using a
ventilation fan or hood.
When You Get Your Oven
“
Have the installer show you the location of
the oven gas cut-off valve and how to shut it
off if necessary.
●
Have your oven installed and properly
grounded by a qualified installer,
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 oven unless it is specifically recommended
in this guide.
All other servicing should be
referred to a qualified technician.
●
Be sure all packaging materials are removed
from the oven
before operating it, to prevent
fire or smoke damage should the packaging
material ignite.
●
Be sure the oven is securely installed in a
cabinet that is firmly attached to the house
structure.
Never allow anyone to climb, sit, stand
or hang on the oven door.
●
Be sure your oven is correctly adjusted by a
qualified service technician or installer for the
type of gas (Natural or LP) on which it is to be
used.
Your oven can be converted for use on
—
either type of gas. See the Installation Instructions.
in accordance
warn
WARNING:
These adjustments must be made
by a qualified service technician in accordance
all
with the manufacturer’s instructions and
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
assumes responsibility for the conversion.
Using Your
●
Do not
where an oven is hot or in operation.
(Mm
Ieave
children alone or unattended
They
could be seriously burned.
●
Do not allow anyone to climb, stand or hang
on the door or the broiler drawer. They could
damage the oven.
●
CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED IN
CABINETS ABOVE AN OVEN—CHILDREN
CLIMBING ON THE OVEN TO REACH
ITEMS COULD BE SERIOUSLY INJURED.
●
Teach children not to play with the controls
or any other part of the oven.
●
Never leave the oven door open
when you are
not watching the oven.
●
Always keep combustible wall coverings, curtains
or drapes a safe distance from your oven.
@
Never wear loose fitting or hanging garments
while using the appliance.
Be careful when
reaching for items stored in cabinets over the
oven. Flammable material could be ignited if
brought in contact with flame or hot oven surfaces
and may cause severe burns.
●
For your safety, never use your appliance for
warming or heating the room.
●
Do not use
water
on grease fires.
Smother fire or flame or use a multipurpose dry chemical or foam-type
fire extinguisher.
Flame in the oven can be smothered completely
by closing the oven door and turning the oven
off or by using a multi-purpose dry chemical or
foam-type fire extinguisher.
(continued next page)
3
Page 4
IMPORTANT SAFETY INSTRUCTIONS
●
Use only dry pot holders—moist
damp pot holders on hot surfaces may
result in burns from steam. Do not let
pot holders come near open flames when lifting
cookware. Do not use a towel or other bulky
cloth. Such cloths can catch fire on a hot burner.
●
Always keep dish towels, dish cloths, pot
holders and other linens a safe distance from
your oven.
c
Always keep wooden and plastic utensils
and canned food a safe distance away from
your oven.
●
Do not leave paper products, cooking utensils
or food in the oven when not in use.
●
DO NOT STORE OR USE COMBUSTIBLE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE
V.4PORS
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 oven.
Q
Do not use the oven as a storage area.
●
Do not touch the interior surface of the oven.
These surfaces may be hot enough to burn even
though they are dark in color. During and after
use, do not touch, or let clothing or other
flammable materials contact any interior area of
the oven: allow sufficient time for cooling, first.
Potentially hot surfaces include the oven vent
openings, surfaces near the opening and crevices
around the door.
Remember:
The inside surfaces of an oven
be hot when the door is opened.
●
Keep the oven
of grease or
●
When cooking pork,
exactly and
temperature of at least
clean
and free of accumulations
spillovers,
which may ignite.
follow the directions
always
cook the meat to aninterwd
170°F.
This assures that,
in the remote possibility that trichina may be
present in the meat, it will be killed and meat
will be safe to eat.
or
may
(continued)
●
*
●
●
c
●
Stand away from the oven when opening the
oven door.
The hot air or steam which escapes
can burn hands, face and/or eyes.
Do not heat unopened food containers.
Pressure could
build
up and the container
could burst, causing an injury.
Keep the oven vent ducts unobstructed.
●
Keep the oven free from grease
aii$ii% buih-up. “-
Place
the oven shelf in the desired position
while the oven is cool.
Pulling out the shelf to the shelf stop is a
It
convenience in lifting heavy foods.
a precaution against burns from touching the
hot surfaces of the door or the oven walls.
When using cooking or roasting bags in the
oven,
follow the manufacturer’s directions.
@
Do not use your oven to dry newspapers.
If
overheated, they can catch
●
Do not use aluminum foil anywhere in the oven
fire.
except as described in this guide. Misuse
result in a fire hazard or damage to the oven.
●
Use only glass cookware that is recommended
for use in gas ovens.
●
After broiling,
[he
oven
and
always take the broiler pan
clean it. Leftover grease in the broiler
pan can catch fire next time you use the pan.
●
If you should have a grease fire in the broiler
turn the oven off
pan,
and
keep the oven door
closed to contain the fire until it burns out.
*
When broiling, if meat is too
the
flame,
to
prevent excessive
* lNever
on
or near your oven.
●
For continuous clean models, do not use oven
fat may ignite.
leave jars or
fl:ir~;-ups.
cam
close
Trim excess fat
of fat drippings
cleaners on any of the continuous cleaning
surfaces.
Continuous cleaning surfaces can be
identified by their rough surface finish.
is also
could
out of
to the
.
—
SAVE THESE
INSTRUCTIONS
4
,
Page 5
FEATURES
OF YOUR OVEN
JGRS14
with standard oven
JGRC14
with continuous cleaning oven
Feature Index
1 Broiler Drawer
2 Lift-Off Oven Door
Easily removed for oven cleaning.
3 Oven Shelf Supports
Shelf positions for cooking are
suggested in the Baking
and Roasting sections.
4 Oven Shelves with Stop-Locks
5 Oven Light Switch
Lets you turn the interior oven
light on and off.
__l_l
Explained
on page
17, 18,22
3,
17,
18,22
9, 10, 15
4,8-13,
15,21
—-
‘)
Feature Index
6 Oven Control, Clock
and Timer
7 Oven Vent
8
Oven Interior Light
9 Removable Oven Bottom
10 Broiler Pan and Rack
11 Model and Serial Numbers
(behind broiler drawer)
Explained
on page
6,7,21
1
4,8
I
8,21
20,23
3,4, 15,
17,23
2
4
.
Page 6
FEATURES OF YOUR OVEN CONTROL
1. PROGRAM STATUS. Words light up in the
display to indicate what is in time display.
For example, you can display the current time of
day while the timer is counting down by pressing
the CLOCK pad.
2. TIME DISPLAY. Shows the time of day, the times
set for the timer or automatic oven operation.
3. OVEN TEMPERATURE and BROIL DISPLAY.
Shows the oven temperature or the broil setting
selected.
4. FUNCTION INDICATORS. Lights up to show
whether the oven is in the bake or broil mode.
5. INCREASE. Short taps to this pad increase the
time or temperature by small amounts. Press and
hold the pad to increase the time or temperature by
larger amounts.
6. DECREASE. Short taps to this pad decrease the
time or temperature by small amounts. Press and
hold the pad to decrease the time or temperature by
larger amounts.
7. BAKE. Press this pad to select the bake function.
8. BROIL. Press this pad to select the broil function.
9. COOK TIME. Press this pad for Timed Baking
operations.
10. STOP TIME. Use this
TIME pad to set the
and stop automatically at a time you select.
11. CLOCK. Press this pad before setting the clock.
To set clock, first press the CLOCK pad. Then
press the INCREASE or DECREASE pad to
change the time of day.
12. TIMER ON/OFF. Press this pad to select
timer function. The timer does not control oven
operations. The timer can time up to 9 hours and
55 minutes.
To set the timer, first press the TIMER ON/OFF
pad. Then press the INCREASE or DECREASE
pad to change the time.
To cancel the timer, press and hold the TIMER
ON/OFF pad until the word “TIMER” disappears
from the display.
13.
CLEAIUOFF.
operations except clock and timer.
If “F- and a number” flash in the display and
the oven control signals, this indicates function
error code. Press the
the oven to cool for one hour. If function error
code repeats, disconnect power to the oven and call
for service.
Press this pad to cancel all oven
pad along
ov&
to star; automatically,
CLEAIUOFF
with the COOK
pad. Allow
—
6
—
Page 7
-Jock
The clock must be set for the
automatic oven timing functions
work properly. The time of day
cannot be changed during a Timed
Baking cycle.
to
To Set the Clock
1. Press the
CLOCK
CLOCK pad.
D
A
~
1
2. Press the INCREASE
or DECREASE pad
to set the time of day.
Timer
The timer is a minute timer; it does
not control oven operations. The
maximum setting on the timer is 9
hours and 55 minutes.
To Set the Timer
1. Press the TIMER
TIMER
ONIOFF
c1
2. Press the INCREASE or
DECREASE pad to set the
amount of time on the
To Reset the Timer
t’
“TIMER” is displayed, press the INCREASE or
DECREASE pad until desired time is reached.
If
“TIMER” is not displayed, press the TIMER
ON/OFF pad first, then follow the instructions above
to
set the timer.
End of Cycle Tone
ON/OFF pad.
titner.
To Cancel the Timer
Press and hold the TIMER ON/OFF pad until the
word “TIMER” disappears from the display.
The timer will start automatically
within a few seconds of releasing
the INCREASE or DECREASE pad.
The timer, as you are setting it,
will display hours and minutes.
“HR” will be in the display.
During the countdown, when the
timer reaches the last minute, the
display will change to seconds
only and a single beep will sound.
The End of Cycle tone is a series of 3 beeps followed by 1 beep every
6 seconds. If you would like to remove the signal that beeps every 6 seconds,
press and hold the CLEAR/OFF pad for 10 seconds.
To return the signal that beeps every 6 seconds, press and hold the
CLEAR/OFF pad for 10 seconds.
Power Outage
After a power outage, when power is restored. the display will flash and
time shown will no longer be correct—for example, after a 5-minute power
interruption the clock will be 5 minutes slow.
All other functions that were in operation when the power went
out
will
have to be programmed again.
—.
7
Page 8
Before Using Your Oven
USING YOUR OVEN
1.
Look at the controls. Be sure you understand how to
set them properly. Read over the directions for the
Oven Controls so you understand how to use them.
2. Check the inside of the oven. Look at the shelves.
Take a practice run at removing and replacing them
properly, to give sure, sturdy support.
3. Read over the information and tips that follow.
4.
Keep this guide handy so you
especially during the first weeks of using
your new oven.
cap
refer to it,
Automatic Ignition
The oven burner is lighted by electric ignition.
To light the burner, touch BAKE or BROIL and
press the INCREASE or DECREASE pad until the
desired temperature is displayed. The burner should
ignite within 60 seconds.
After the oven reaches the selected temperature, the
oven burner cycles off completely, then on with a full
flame to keep the oven temperature controlled.
NOTE:
●
You may notice a “burning” or “oily” smell the first
few times you turn your oven on. This is normal in a
new oven and will disappear in a short time.
●
A fan may automatically turn on and off to cool
internal parts. This is normal and the fan may
continue to run even after the oven is turned off.
Power Outage
The oven burner will not light in the event of an
electrical power outage. Do not attempt to
it manually with a match.
light
—
Oven Light
Use the switch on the control panel to turn the light on and off
when the door is closed.
Oven Vent
When the oven is on, heated air moves through a vent
below the control panel.
The vent area could get hot during oven use.
The vent is needed for proper air flow in the oven and
good baking results. Do not block this vent. Doing so
may cause oven failure or fire.
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.
When placing cookware on a shelf, pull the shelf out
to the bump on the shelf support. Place the cookware
on the shelf, then slide the shelf back into the oven.
This will eliminate reaching into the hot oven.
To remove a shelf from the
oven, pull it toward you, tilt --
the front end upward and
pull the shelf out.
To replace, place the shelf
on the shelf support with ==
the stop-locks (curved
facing up and toward the
‘xtensiOnOftheshelo
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.
““’’”~y,<:]
y-j
~1~~
-.:
&
—
5
—
8
Page 9
~..elf Positions
The oven has 4 shelf supports. identified in this
illustration as A (bottom), B, C and D (top).
Shelf positions for cooking are suggested in the
Baking and Roasting sections.
Oven Moisture
As your oven heats Lip, the changing temperature of the air
cause
water droplets to form on the door glass. These droplets are
and will evaporate as the oven continues to heat up.
Automatic Oven Shut Off
As
a safety feature,
left
on for more than 12 hours.
this oven will automatically shut itself off if it has been
BAKING
Your oven temperature is controlled very accurately
using an oven control system. We recommend that
you operate the oven for a number of weeks using
time given on recipes as a guide to become familiar
with your new oven’s performance.
thq,
How to Set Your Oven for Baking
To
avoid possible burns,
correct position before you turn the oven on.
(—1 1.
BAKE
press the 13
place the shelves in the
AKEpad.
u
2. Press the INCREASE or DECREASE pad
The last oven set temperature appears in the
display. Continue pressing until the desired
temperature is displayed.
The oven
‘ON” and “
oven heats
temperature. When the oven reaches the
temperature
will
Lip,
start
100°”
yoLl
aulornatically.
will be displayed. As the
the display
set, a tone
will
wilt
The word
show
sound.
the
changing
in
the oven may
harlmless
If you think an adjustment is necessary, see the Adjust
the Oven Thermostat section. It gives easy
Your.selfinstructions
NOTE: When the oven gets hot, the front of the oven
gets hot too.
3.
Press the CLEAR/OFF pad when baking is finished
and then remove the food
To
change the oven temperature during the
bake cycle,
the INCREASE or DECREASE pad to get the
new temperature.
NOTE: A fan may automatically turn on and off to
cool internal parts. This is normal and the fan may
continue to run even after the oven is turned off.
on how to adjust the thermostat.
from
the oven.
press the BAKE pad and then
Do
fr
(co)7titlued ncrr [>(l<qc’)
9
Page 10
Oven Shelves
BAKING
.
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.
/
Type of FoodShelf Position
Angel food cake
Biscuits or muffins
Cookies or cupcakes
Brownies
Layer cakes
Bundt
or pound cakes
Pies or pie shells
Frozen pies
Casseroles
Roasting
1A
B or C
B or C
B or C
B or C
A or B
B or C
A (on cookie sheet)
B or C
A or B
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
selecting a higher temperature does not shortenminutes. After the oven is preheated, place the food
preheat time.in the oven as quickly as possible to prevent heat
temperature—without a preheat indicator light or tone, preheat 10
Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary. For ovens
from escaping.
I
—
Baking Pans
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.
● Dark, rough
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
in glass baking dishes, the temperature may need to
be reduced by
or
dull pans absorb
aIso
absorb heat. “When baking
25°F.
hea[
resulting in a
10
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
of
or to the back
Pans should not touch each other or the walls of the
oven. Allow 1- to 1X-inch space between pans as
well as from the back of the oven, the door and the
sides. If you need to use two shelves, stagger the pans
so one is not directly above the other.
the oven.
—
Page 11
~king
When using prepared baking mixes, follow package recipe or instructions
for the best baking results.
Guides
Cookies
When baking cookies, flat cookie sheets (without
sides) produce better-looking cookies. Cookies baked
in a jelly roll pan (short sides all around) may have
darker edges and pale or light browning may occur.
Do not use a cookie sheet so large that it touches the
walls or the door of the oven. Never entirely cover a
shelf with a large cookie sheet.
For best results, use only one cookie sheet in the oven
at a time.
Pies
For best results, bake pies in dark, rough or dull pans
to produce a browner, crisper crust. Frozen pies in foil
nans
should be placed on an aluminum cookie sheet
baking since the shiny foil pan reflects heat awayrecommends will usually be crisper, thinner and drier
-.~m the pie crust; the cookie sheet helps retain it.
Cakes
When baking cakes, warped or bent pans will cause
uneven baking results and poorly shaped products.
A cake baked in a pan larger than the recipe
than it should be. If baked in a pan smaller than
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
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 foil maybe used to catch a
spillover by placing it on a lower shelf several inches
below the food.
Don’t Peek
Set the timer for the estimated cooking time and do
not open the door to look at your food. Most recipes
~ovide
minimum and maximum baking times suchduring cooking allows heat to escape and makes
‘bake 30-40 minutes.”baking times longer. Your baking results may also
DO NOT open the door to check
minimum time. Opening the oven door frequently
be affected.
until
the
11
Page 12
TIMED BAKING
How to Time Bake
Your oven can be set to turn on and off automatically.
NOTE: Before beginning, make sure the oven clock
shows the correct time of day.
How to Set Immediate Start and Automatic Stop
To avoid possible burns,
correct position before you turn the oven on.
The oven will turn on immediately and cook for
a selected
the oven will
[—]
I
‘AKEI
A
~
length
of time. At the end of Cook Time,
~urn
off automatically.
1. press the BAKE pad.
2. Press the INCREASE or DECREASE
Paduntilthedesiredtemperature
M
displayed.
place the shelves in the
n
3. Press the COOK TIME pad.
COOK
TIME
c1
4. Press the INCREASE or DECREASE pad until
the desired length of baking time is displayed.
The words “TIME BAKE” and “COOK TIME” will
be displayed along with the oven temperature that you
set and the cook time that you entered. The oven will
start automatically. The word “ON” and” 100°” will
be displayed. The Cook Time will begin to count
down. As the oven heats up, the display
changing temperature. When the oven reaches the
temperature you set, a tone will sound. The oven will
continue to cook for the programmed amount of time,
then shut off automatically.
NOTE:
preheating, you may need to add
additional time to the length of
the Cook Time
If your recipe requires
will
show the
To
the INCREASE or DECREASE pad until correct time
of day is displayed.
5. At the end of Timed Bake, the display
“OHR:OO
The end of cycle tone will sound.
f—~
CLEAR
F
u
NOTE:
●
Foods that spoil easily such as milk, eggs, fish,
stuffings, poultry and pork should not be allowed to
sit for more than one hour before or after cooking.
Room temperature promotes the growth of harmful
bacteria. Be sure that oven light is off because heat
from the bulb will speed harmful bacteria growth.
●
A fan may automatically turn on and off to cool
internal parts. This is normal and the fan may
continue to run even after the oven is turned off.
set the clock,
6. Press the CLEAWOFF pad
first press the CLOCK pad. Press
COOK TIME” and the oven
display if necessary. Remove the food
from the oven. Remember, foods that are
left in the oven continue cooking after
the controls are off.
—
will show
will turn off.
to clear the
—
12
—
Page 13
.iow
to Set
—
Quick Reminder
1.
Press the BAKE pad.
2. Press the INCREASE or DECREASE pad to
select the oven temperature.
3. Press the COOK
4. Press the INCREASE or DECREASE pad to
set the length of cooking
5. Press the STOP TIME pad.
6. Press the INCREASE or DECREASE pad until
the desired Stop Time appears in the display.
To avoid possible burns,
correct
You can set the oven control to delay-start the oven,
cook for a specific length of time and then turn off
automatically.
For example:
is
baking time at 325° F. Here’s how:
‘Z1
po~sition
shortly after
BAKE
f—)
A
paduntil
~
Delay
Let’s say it’s
1.
Press the BAKE pad.
2. Press the INCREASE or DECREASE
Start and Automatic Stop
TIME pad.
time.
place the shelves in the
before you program the oven.
2:00
and dinnertime
7:00.
The recipe suggests 3 hours
“325°” is displayed.
II
COOK
TIME
c1
4. Press the INCREASE pad until
in the display. Cook Time of 3 hours now appears
in the display.
3. Press the COOK TIME pad.
NOTE:
preheating, you may need to add
additional time to the length of
the Cook Time.
If your recipe requires
“3HR:OO”
appears
5.
STOP
TIME
c1
The control automatically sets Stop Time by adding
the Cook Time to the time of day. In this example,
the time of day is
Adding 3 hours to the time of day equals
6. Change Stop Time from
the
appear in the display. The words “DELAY TIME
BAKE” appear in the display.
At
4:00,
The word “ON” and “100°” will be displayed.
The Cook Time will begin to count down. As
the oven heats up, the display will show the
changing temperature. The oven will cook for
the programmed 3 hours and shut off automatically
at
7:00.
7.
At the end of Timed Baking, the display will show
“OHR:O()
The end of cycle tone will sound.
CLEAR
w
D
NOTE:
●
Foods that spoil easily such as milk, eggs, fish,
stuffings, poultry and pork should not be allowed
to sit for more than one hour before or after
cooking. Room temperature promotes the growth
of harmful bacteria. Be sure that the oven light is
off because heat from the bulb will speed harmful
bacteria growth.
●
A
fan may automatically turn on and off to cool
internal parts. This is normal and the fan may
continue to run even after the oven is turned off.
Press the STOP TIME pad. The display
prompts you to set the Stop Time you
want. It
you can set. In this example,
“STOP TIME” appear in the display,
INCREAS.E
the oven will turn on automatically.
COOK TIME” and the oven will turn off.
8. Press the
the display if necessary. Remove the
food from the oven. Remember, even
though the oven shuts off automatically,
foods continue cooking after the controls
are off.
also shows the earliest Stop Time
2:00
and the Cook Time is 3 hours.
5:00
to
7:00
by pressing
pad until
“7:00”
CLEAWOFF
and the Stop Time
pad to clear
“5:00”
5:00.
and
13
Page 14
ADJUST THE OVEN
DO IT YOURSELF!
You may feel that your new oven cooks differently
than the one it replaced.
use your new oven for a few weeks to become more
familiar with it, following the times given in your
recipes as a guide.
If you think your new oven is too hot or too cool,
you can adjust the thermostat yourself. If you think “
it is too hot, adjust the thermostat to make it cooler. If
you think it is too cool, adjust the thermostat to make
it hotter.
We do not recommend the use of inexpensive
thermometers,
to check the temperature setting of your new oven.
These thermometers may vary
such as those found in grocery stores,
We recommend that you
2040
degrees.
THERMOSTAT—
To Adjust the Thermostat:
1. Press the BAKE pad.
BAKE
c1
2. Select an oven temperature between
and
550”F.
3. Immediately, before ON is displayed, press and
hold the BAKE pad for about four seconds. The
display will change to the oven adjustment display.
1
ne oven temperature can De
A
~
to (+) 35”F. hotter or (-) 35”F. cooler. Use
4“”’
the INCREASE or DECREASE pad to
select the desired change in the display.
500”F.
,.
aayts~ea up
--- > .
~
v
n
CLEAR
F
c1
“ ‘
When you have made the adjustment,
5.
press the
to the time of day display. Use your
oven as you would normally.
CLEAWOFF
pad to go back
NOTE:
or self-cleaning temperatures. It will be retained in
memory after a power failure.
This adjustment will not affect the broiling
—
14
Page 15
roasting is cooking by
poultry can be roasted uncovered in your oven.
Roasting temperatures, which should be low and
steady, keep spattering to a minimum.
Roasting is really a baking procedure used for meats.
Therefore, oven controls are set for Baking or Timed
Baking. (You may hear a slight clicking sound,
indicating the oven is working properly. ) Timed
Baking will turn the oven on automatically.
1.
Place the shelf in A or B position. No preheating
is necessary.
2.
Check the weight of the
meat. Place it, fat side
up, (or for poultry
breast-side-up) on a
trivet in a shallow pan.
The melting fat will
baste the meat. Select a
pan as close to the size
of the meat as
(The broiler
BAKE
o
A
pad. Thelastovensettemperatu~e
~
n
pan
3. Press the BAKE pad.
4.
Press the INCREASE or DECREASE
appears in the display. Continue pressing
until the desired temperature is displayed,
dry
heat. Tender meat or
nossible.
with rack is a good pan for this.)
ii
Ill
Ill
II
Most meats continue to cook slightly while standing,
after being removed from the oven. Standing time
recommended for roasts is 10 to 20 minutes. This
allows roasts to firm up and makes them easier to
carve. Internal temperature will rise about 5° to 10”F.;
to compensate for temperature increase, if desired,
remove the roast from the oven sooner (at 5° to 10°F.
less than the temperature in the Roasting Guide).
Remember that food will continue to cook in the hot
oven and therefore should be removed when the
desired internal temperature has been reached.
~
CLEAR
u
I
To change the oven temperature during roasting,
I
mess
DECREASE
I
NOTE:
cool internal parts. This is normal and the fan may
continue to& even after the oven is turned off.
5. Press the CLEAWOFF
roasting is finished. ‘
w
the BAKE
A fan may automatically turn on and off to
Dad
and then the INCREASE or
pad’to
get the new temperature.
uad
when
I
I
The oven will start automatically. The word “ON”
and “100°” will be displayed. As the oven heats
up, the display will show the changing temperature.
When the oven reaches the temperature you set,
a tone will sound.
Use of Aluminum Foil
You can use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan for
marinating, cooking with fruits, cooking heavily
cured meats or basting food during cooking. Press
the foil tightly around the inside of the pan.
(continued next page)
—
15
Page 16
ROAST~G
Questions and Answers
—
Q. Is it necessary to check for doneness with a
meat thermometer?
A.
Checking the finished internal temperature at
the completion of cooking time is recommended.
Temperatures are shown in the Roasting Guide.
For roasts over 8 lbs., check with thermometer
at half-hour intervals after half the cooking time
has passed.
Q. Why is my roast crumbling when I try to
carve it?
A. Roasts are easier to slice if allowed to cool 10 to
20 minutes after removing them from the oven.
Be sure to cut across the grain of the meat.
(continued)
Q. Do I need to preheat my oven each time I cook
a roast or poultry?
A.
It is not necessary to preheat your oven.
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
A. Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.
Q.
Can1 seal the sides of my foil “tent” when
roasting a turkey?
A. Sealing the foil will steam the meat. Leaving it
unsealed allows the air to circulate and brown
the meat.
—
ROAST~G
Frozen
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per
pound additional time (10 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
Type
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top
Lamb leg or bone-in shoulder*
Roasts
Oven
Temperature
325°
round+
325°
Veal shoulder, leg or loin*
Pork loin. rib or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
~The
U. S. Department of Agriculture says
food poisoning organisms may survive.
325°
325°
325°
325°
350°
325°
~
“Rare beef is popular, but you should know that cooking it to only
“ (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
GUIDE
Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly.
Some commercial frozen poultry can be cooked
successfully without thawing. F
given on the package label.
approximate Roasting Time
n Minutes per Pound
]
to
!4–33
35–39
40-45
21-25
25-30
Done:
30-35
35-45
35-45
17-20 minutes per pound (any weight)
3 to 5 lbs.
3540
35%40
10
18–25
5
lbs.
to 15 lbs.
6
to 8 lbs.
18-22
22-29
30-35
20-23
24-28
~8_33
3040
30-40
Over
5 lbs.
30-35
Over 15
15-20
O11OW
Ibs.
140°F.
the directions
Internal
temperature ‘F.
140°-1500t
150°-1600
1700-1 85°
1400-1500t
150°-1600
170°-1850
170°–1800
170°-1800
1
15°–1200
185°–1900
185°-1900
In thigh:
185°–1900
means some
.
16
Page 17
oroiling is cooking food by direct heat from above
the food. Your oven has a convenient compartment
below the oven for broiling. It also has a specially
designed broiler pan and rack that allow dripping fat
to drain away from the foods and be kept away from
the high heat of the gas flame.
Distance from the heat source may be changed by
positioning the broiler pan and rack on one of three
shelf positions in the broiler compartment-A (bottom
of broiler compartment), B (middle) and C (top).
How to Broil
1.
If the meat has fat or gristle around the edge, cut
vertical slashes through it about 2 inches apart.
If desired, the fat may be trimmed, leaving a
about l/8-inch thick.
2. Remove the broiler pan and rack from the broiler
compartment and place the food on the rack.
3. Pull out the drawer and position the broiler pan in
the compartment placing the sump area of the
broiler pan to the front
of
the drawer.
layer
Both the oven and broiler compartment doors
should be closed during broiling.
Turn most foods once during broiling; (the exception
is thin fillets of fish; oil one side, place that side down
on the broiler rack and cook without turning until
done). Time the foods for about one-half of the total
cooking time, turn the food, then continue to cook to
the preferred doneness.
Placing food closer to the flame increases the exterior
browning of food, but also increases spattering and
the possibility of fats and meat juices igniting.
4. Close the broiler door.
5. Press the BROIL pad.
6. When broiling is finished, remove the broiler pan from
the compartment and serve the food immediately.
Leave the pan outside the compartment to cool.
NOTE:
cool internal parts. This is normal and the fan may
continue to run even after the oven is turned off.
A fan may automatically turn on and off to
Use of Aluminum Foil
You
can use aluminum foil to lineWithout the slits, the foil will
your broiler pan and broiler rack.
However, you must mold the foildraining to the broiler pan. The
tightly to the rack and cut slits in it
just like the rack.catch on fire. If you do not cut the
prevent fat and meat juices from
juices could become hot enough to
slits, you are frying, not broiling.
Broiling Tips
Use tongs to turn meat over—pierced meat
loses juices.
Steaks and chops should beat least l-inch thick for
best broiling results. Pan broil thinner ones.
Questions and Answers
Q. Why are my meats not turning out as brown
as they should?
A.
Check to see if you are using the recommended
shelf position. Broil for the longest period of time
indicated in the Broiling Guide. Turn the food only
once during broiling.
-Q. Should I salt the meat before broiling?
. No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Turn the
meat with tongs; piercing the meat with a fork also
allows the juices to escape. When broiling poultry
or fish, brush each side often with butter.
Q. When broiling, is it necessary to always use
a rack in the pan?
A. Yes.
Using the rack suspends the meat over the
pan. As the meat cooks, the juices fall into the
pan, thus keeping the meat drier. Juices are
protected by the rack and stay cooler, thus
preventing excessive spatter and smoking.
,
,,,,,.~’
@&&a@+’h,
‘y@y@.,
$<,T::T>.
@
-
,
,’”
\~~~~%’’t’~%mt
of the drawer.
(continued next page)
17
Page 18
BROILING GUIDE
● The oven and broiler compartment doors must be● If desired, marinate meats or chicken before broiling.
closed during broiling.
● Always use the broiler pan and rack that comes with
your oven. It is designed to minimize smoking andedges hang over the sides because the dripping fat
spattering by trapping the juices in the shielded lower
part of the pan.
●
For steaks and chops, slash fat evenly around the
outside edges of the meat. To slash, cut crosswise
through the outer fat surface just to the edge of the
meat. Use tongs to turn the meat over to prevent
piercing the meat and losing juices.
Or brush with barbecue sauce last 5 to 10 minutes only.
●
When arranging the food on the pan, do not let fatty
will soil the oven.
●
The broiler compartment does not need to be
preheated. However, for very thin foods, or to
increase browning, preheat if desired.
●
Frozen steaks can be broiled by positioning the shelf
at next lowest shelf position and increasing cooking
time given in this guide 1
k
times per side.
—
Food
Bacon
Ground Beef
Well Done
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
Chicken
Bakery Products
Bread
(Toast) or
Toaster Pastries
English Muffins
Lobster Tails
Fish
Ham Slices
Precooked
Pork Chops
Well Done
Lamb Chops
Medium
Well Done
Medium
Well Done
Wieners,
similar precooked
sausages,
bratwurst
Quantity andlor
Thickness
l/2-lb.
(about 8 thin slices)
l-lb. (4 patties)
1/2 to 3/4- inch thick
l-inch thick
(I-1X
Ibs.)
1 k-inch thick
(2-2X lbs.)
1 whole
(2 to
2fi-lbs.),
split lengthwise
2-4
slices
1
pkg. (2)
2-split
2-4
(6 to
8-oz.
each)
l-lb. fillets 1/4 to
l/2-inch thick
1-inch thick
2
(1/2-inch)
2 (l-inch thick),
about 1 lb.
2 (l-inch),
about 10-12 oz.
2 (l X-inch),
about 1 lb.
l-lb. pkg. (10)
Broil
Position
B
First Side
Time. Minutes
3fi
I
B
B
B
8-9
1
9
12
iLL
A
c
c
B
B. C
B
B
B
B
B
B
B
B, C
30-35
I
2-3
I
3-5
I
13–16
I
55
8
10
13
8
10
10
17
6
Second Side
Time, Minutes
3
6-7
7
5-6
8-9
6-7
12–14
16-18
25-30
1/2-1
Do not
turn over.
8
4-5
9-12
4-7
10
4–6
12-14
1-2
Comments
Arrange in single layer.
Space evenly. Up to 8 patties take
about same time.
Steaks less than l-inch cook through
before browning.
Pan frying is recommended.
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.
Cut through back of shell, spread open.
Brush with melted butter before broiling
and after half of broiling time.
Handle and turn very carefully. Brush
with lemon butter before and during
cooking, if desired. Preheat broiler to
increase
Increase times 5 to 10 miniutes per
side for 1 %inch thick or home cured.
Slash fat.
Slash fat.
If desired, split sausages in half
lengthwise;-cut
pieces.
browning.
into 51 to 6-inch
.
—
18
Page 19
I-oper
care and cleaning are important so your oven will give you efficient
and satisfactory service. Follow these directions carefully in caring for it to
help assure safe and proper maintenance.
Porcelain
oven
Interior
(on some models)
With proper care, the
porcelain enamel finish on
the inside of the oven—top,
bottom, sides, back and
inside of the door— will stay
new-looking for years.
Let the oven cool before
cleaning. We recommend
that you wear rubber gloves
when cleaning the oven.
Soap and water will normally do the job. Heavy
spattering or
spillovers
may require cleaning with a
mild abrasive cleaner. Soapy, wet metal pads may also
be used. Do not allow food spills with a high sugar or
acid content (such as milk, tomatoes, sauerkraut, fruit
juices or pie filling) to remain on the surface. They
may cause a dull spot even after cleaning.
Household ammonia may make the cleaning job
~sier.
Place 1/2 cup in a shallow glass or pottery
container in a cold oven overnight. The ammonia
fumes will help loosen the burned-on grease and food.
If necessary, you may use an oven cleaner.
Follow package directions.
Cautions about using spray-on oven cleaners:
●
Do not
spray on the electrical controls and switches
because it could cause a short circuit and result in
sparking or fire.
● Do not allow a film from the cleaner to build up
on the temperature sensor—it could cause the oven
to heat improperly. (The sensor is located at the top
of the oven.) Carefully wipe the sensor clean after
each oven cleaning, being careful not to move the
sensor as a change in its position could affect how
the oven bakes.
● Do not spray any oven cleaner on the oven door,
handles or any exterior surface of the oven, cabinet
or painted surfaces. The cleaner can damage these
surfaces.
(continued nexzpage)
Page 20
CARE AND CLEANING
(continued)
Continuous-cleaning oven Interior
Special Care of Continuous-Cleaning Oven Interior:
Do not attempt to clean the oven until you have
read this section.
The Continuous-Cleaning Oven cleans itself while
cooking.
coating that cannot be cleaned in the usual manner
with soap, detergents, steel wool pads, 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
finish tends to prevent grease spatters from forming
little beads or droplets that 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 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 that cannot
be removed.
The special coating works best on small amounts
of spatter.
especially sugars, egg or dairy mixtures. The oven
bottom
coating and can be removed and cleaned with a
commercial oven cleaner.
This special coating is not used on oven shelves, the
oien
Remove these to clean with a commercial oven
cleaner to prevent damaging the Continuous-Cleaning
Oven coating.
Make sure the oven bottom is in place before you
turn the oven on for any reason.
Use care in removing and replacing the oven
bottom and shelves
dishes and food to avoid scratching, rubbing
or otherwise damaging the porous finish on the
oven walls.
The oven walls are finished with a
“tunnels.”
It does not work well with larger spills,
does not have the continuous cleaning oven
bottom or on the inside of the oven door.
and in placing and removing
(on some models)
special
This
rough
To Clean the Continuous-cleaning Oven:
1.
Let range parts cool before handling. We
recommend rubber gloves be worn when cleaning.
2. Remove shelves and cookware, including the
broiler pan and rack.
3. Soil visibility maybe reduced by operating the
oven at 400”F. Close the door and set temperature
control to 400”F. Time for at least four hours.
Repeated cycles may be necessary before
improvement in appearance is apparent.
Remember: During the operation of the oven, the
door, window and other oven surfaces will get hot
enough to cause burns. Do not touch. Let the oven
cool before replacing oven shelves.
4.
If a spillover or heavy soiling occurs on the porous
surface, as soon as the oven has cooled, 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.
The oven bottom has a porcelain enamel finish.
The oven bottom comes out for cleaning away from
the Continuous-Cleaning Oven.
Do not use soap, detergent, steel wool pads,
commercial oven
coarse pads or coarse brushes on the porous
surface.
damage the porous surface and reduce its ability
to work.
Do not scrape the porous surface with a knife
or spatula—
the finish.
These products will spot, clog and
clean-er,
they could permanently damage
silicone oven sprays,
—
20
—
Page 21
Uven
Light
The light bulb is located in the upper right corner
of the oven. Before replacing the bulb, disconnect
electrical power to the oven at the main
breaker panel. Let the bulb cool completely before
removing it. Replace the bulb with a 40 watt
appliance bulb only. Do not touch a hot bulb with a
damp cloth because the bulb will break.
fuse or circuit
Oven Shelves
The oven shelves may be cleaned with a mild
abrasive cleanser or steel wool.
rinse the shelves with clean water and dry with a
clean cloth.
After cleaning,
Control Panel
It’s a good idea to wipe the control panel after each
use of the oven.
vinegar and water, rinse with clean water and polish
dry with a soft cloth.
Clean with mild soap and water or
‘--1
Do not use abrasive cleansers, strong liquid
cleaners, plastic scouring pads or oven cleansers
on the control panel—they will damage the finish.
A 50/50 solution of vinegar and hot water works well.
Painted Surfaces
Painted surfaces include the outside oven door, control
panel and drawer front. Clean these with soap and
water or a vinegar and water solution.
commercial oven cleaners, cleansing powders, steel
wool or harsh abrasives on any painted surface.
Do not use
Glass Surfaces
To clean the outside
Rinse and polish with a dry cloth. Do not allow the
water or cleaner to run down inside the openings in
the glass while cleaning.
glass
finish,
use a glass cleaner.
(continued next page)
21
Page 22
CARE AND CLEANING
(continued)
Lift-Off Oven Door
The oven door is removable, but
it is heavy. You may need help
removing and replacing the door.
Do not lift the door by the handle.
This can cause the glass to break \
or can cause damage to the door.
To remove the door,
few inches to the special stop
position that will hold the door
open. Grasp firmly on each side
and lift the door straight up and
off the hinges.
NOTE:
● Be careful not to place hands between the hinge
and the oven door frame as the hinge could snap
back and pinch fingers.
● While working in the oven area, cover the hinges
with towels or empty paper towel rolls to prevent
pinched fingers and chipping the porcelain enamel
on the frame.
To replace the door,
special stop position. Position the slots in the bottom
of the door squarely over the hinges at the same time.
If the hinges snap back against the oven frame, pull
them back out.
open it a
make sure the hinges are in the
\
TO CLEAN THE DOOR:
Inside of door:
“
Soap and water will normally do the job.
spattering or spillovers may require cleaning with a
mild abrasive cleaner. Soapy, wet metal pads mayalso
be used. Do not allow food spills with a high sugar or
acid content
juices or pie filling) to remain on the surface. They
may cause a dull spot even after cleaning.
●
If necessary, you may use an oven cleaner.
Follow the package directions.
●
Clean the inside of the oven window with a mild
non-scratching cleaner and a damp cloth.
Outside of door:
●
Use soap and water to thoroughly clean the top,
sides and front of the oven door. Rinse well.
You may also use a glass cleaner to clean the
glass on the outside of the door.
●
Spillage of marinades, fruit juices, tomato sauces
and basting materials containing acids may cause
discoloration and should be wiped up immediately.
When the surface is
● Do not use oven cleaners, cleansing powders
or harsh abrasives on the outside of the door.
(such as milk, tomatoes, sauerkraut, fruit
COOL
clean and rinse.
Heavy
—
Broiler Drawer
To remove:
1.
When the broiler is cool, remove the rack and pan.
2. Pull the broiler drawer out until it stops, then
it back in about one inch.
3. Grasp handle, lift and pull broiler drawer out (lift
the rollers located under the drawer over the roller
guides in the oven).
To replace:
1.
Put the rollers under the broiler drawer behind the
roller guide stops in the oven.
2. Hold the broiler drawer in the raised position as
you slide it partway into the oven. Then lower the
drawer and push it completely closed.
tmsh
.
‘roi’i’r’pTmeni
Y%
Front frame
Page 23
-.—-—..
——..
~-
.. . .. .,
$+;’
liiill
~roiler
After broiling,
Remove the rack from the pan. Carefully pour out
grease from the pan into a proper container. Wash and
rinse the broiler pan and rack in hot water with a
soap-filled or plastic scouring pad.
If food has burned on,
detergent while hot and cover with wet paper towels
or a dishcloth. Soaking the pan will remove burned
on foods.
The broiler pan may be cleaned with a commercial
oven cleaner. Do not clean the rack with an oven
cleaner.
Pan and Rack
remove the broiler pan from the oven.
sprinkle the rack with
Removable Oven Bottom
The oven bottom can be removed to clean large spills,
and to enable you to reach the oven burner.
/e
Unlock
TO REMOVE:
1.
Slide the tab at the center front of the oven bottom
to the left.
2. Lift the oven bottom up and out.
TO REPLACE:
1.
Slip the oven bottom into the oven so the tabs in
the rear of the oven bottom fit into the slots in the
oven back.
2. Lower the front of the oven bottom into place and
slide the front tab to the right to lock the oven
bottom into place.
Lock
-
Do not store a soiled broiler pan and rack anywhere
in the oven.
Both the broiler pan and rack can also be cleaned in
the dishwasher.
The oven bottom has a porcelain enamel finish.
To make cleaning easier, protect the oven bottom
from excessive spillovers. This is particularly
important when baking a fruit pie or other foods with
high acid content. Hot fruit fillings or foods that are
acidic (such as milk, tomatoes or sauerkraut, and
sauces with vinegar or lemon juice) may cause pitting
and damage to the porcelain enamel surface.
To protect the oven bottom surface,
of aluminum foil slightly larger than the baking dish
or a small cookie sheet on a
baking dish to catch any spillovers. It should not
completely cover the shelf as this would cause uneven
heat in the oven. Aluminum foil should not be placed
on the oven bottom.
If a spillover does occur on the oven bottom,
allow the oven to cool first. You can clean the oven
bottom with soap and water, a mild abrasive cleanser
or soap-filled abrasive pads. Rinse well.
Iower shelf or under the
place a piece
23
Page 24
MINOR ADJUSTMENTS YOU CAN MAKE
Broil and Oven Burner Air Adjustment Shutters
Air adjustment shutters for the burner regulate the
flow of air to the flames.
To adjust the air shutter, remove the oven bottom
(see the Care and Cleaning section). Turn the burner
full on and check the flames. The burner flames
should not flutter or blow away from the burner. They
should be blue in color with no trace of yellow.
Foreign particles in the gas line may cause an orange
flame at first, but this will soon disappear. If the
flames are yellow or flutter, open the air shutter more.
If they blow away from the burner, close the air
shutter more.
To adjust
the flame.
WARNING: If you attempt to measure the
inner cone of the flame, please use caution.
Burns could result.
The inner cone of the flames should be about
1/2” long. If the flames are not right, use a 1/2”
end wrench or adjustable joint pliers to adjust the
orifice hood.
the orifice hoods, check the inner cone of
,
,$n;::ye
]
1/2’’ 1=’
open-
If necessary, use a screwdriver to loosen the air
shutter screw. Then adjust the air shutter and, when
the flames are right, retighten the air shutter screw.
—
To shorten the cones, tighten the orifice hood by
turning in the “LP” direction. To lengthen the cones,
loosen the orifice hood by turning in the “Nat.”
direction.
24
—
Page 25
-.-—
USE
QUESTIONS?
THIS
PROBLEM SOLVER
. —-— . — .
.
—-
●
●
m
—
I
!
!
t
I
PROBLEill
“F-AND
FLASH
A
IN
THE
N[JML3ER”
DISPLAY’
FOOD DOES NOT
13ROJL
PROPERLY
FOOD DOES NOT
ROAST
OR
BAKE
PROPERLY
CLOCK AND ‘rlMER
DO NOT
OVEN
NOT COME ON
WORK
L.[G[{T WIL.L
—.———
XTRONGODoR
‘“13
URN1NG”
ODOR
OVEN
OVEN CONTROL
AFTER ENTERING
OR “OILY”’
ENIITTING
‘WHEN
TURNED O
FROM
SiGNAI
“1’HE
STOP TIME
OVEN TEMPERATURE
Too
HOT oR TOO COLD
CANNOT
BOTH
BRO1;.. $3[~RNER
—-——..—.
T3{JRN’f:[?S i
OR
Y-F],/ .( llif’flPPED
SEF:FILAMES
SIDES OF
!
‘\VE YELI.0~
}“l<jj~v~ 1:~
O
POSSIB1..E CAUSE
e
If the time display flashes “F--—and a number”, you have a function error
code.
Press
the oven
all power
0
The oven controls
s
Improper
*
Food is being cooked on a hot pan.
● Cookware
●
Door is open.
“
Aluminum foil used on
and slit as recommended.
● The oven controls are not properly
@
Shelf position is not correct.
* Incorrxxt
● Oven thermostat
● Check for powel
-
*
Bulb may be
● Switch operating oven
●
1
mproper air/gas
●
An
ocior
from the insulation around the. inside of the oven is normal
for the
● This
●
This is reminding you to enter a bake temperature. See the Baking section.
● Oven thermostat needs
D
● Bright glow of
first
is
normal in a new oirenand will disappear in time.
O
lt fijL[)-.~elf’sectic>n. ““
the CLEAR/OFF pad. ,411ow
back
into operation. [f the function error code repeats, disconnect
to the
oven.
Call for service.
are
not properly set. See the Broiling section.
shelf
position
is
not
being
suited for
the
used.
broiling,
broiler pan rack has not been fitted properly
set.
the
See the
oven to
13uking
coo] for
one hour.
or Roasting sections
cookware of improper size is being used.
needs aciiustment.
See the
Adiust
the Oven
Thermostat-
outage
loose
or burned
ratio
i n
out.
Ii,ghl
is broken. (Ml for service.
oven.
Adjust the oven burner air shutter.
few times oven is used. This is temporary.
—.—
dj ustinent. See
i.gnit(jr In:lkes tlarnes
the
Adjust
the Oven Thermostat-
diftlarlt to see. See the Broiling section.
Put
!
--i
I
I
FAN NOISE
‘ you need more help.. call, toll free:
.-E Answer Center”
800.626.2000
consumer information service
(B)
(A)
Yellow f!anles—
Call
for service
Yellow tips on
outercones—
Normal for LP gas
It’
burner
like
*
With LP gas, some yellow tipping on outer cones is normal.
Q
A fan may automatically turn on and off to cool internal parts. This is normal
and the fan may continue to
ilames look Iikc ~
(B)
or
(C).
A ),
call
depending on the type of gas you use.
for service. Normal burner
run even after the oven is turned off’.
(C)
Soft blue flames—
Normal for
natural gas
tlames
should look
25
Page 26
NOTES
26
Page 27
We’ll Be There
“
‘ith
the purchase of
.iormation
or assistance from
In-Home Repair Service
800LGEXARES(801’M32-2737)
A GE consumer service professional will provide expert repair service,
scheduled at
company-operated locations offer you service today or tomorrow, or at your
convenience
Our factory-trained technicians know your appliance inside and out–so most
repairs can be handled in just
a time that’s convenient for you. Many GE Consumer Service
(7:00
a.m. to
GEAnswer Center@
80&162/i20017
Whatever your question about any GE major appliance, GE Answer Center@
information service is available to help. Your call—and your question—will be
answered promptly and courteously. And you can call any time. GE Answer
Center-” service is open 24 hours a day,
your
new GE appliance, receive the assurance that if you ever need
GE,
we’ll be there.
7:00
p.m. weekdays, 9:00 a.m. to 2:00 p.m. Saturdays).
one visit.
7
days a week.
All
you have to do is call—toll-free!
&Customers With Special Needs...
8(M62ti2000
Upon request, GE will provideConsumers with impaired hearing or speech who have
Braille controls for a variety of GEaccess to a TDD or a conventional teletypewriter may
.-.--
..,.” .,.., s,.”.- .-.
.. -...
-””.-...-
S,CTIO.
A..
appliances, and a brochure tocall
assist in planning a barrier-free
kitchen for persons with limited
~AL@,.,
mobility. To obtain these items,
free of charge, call 800.626.2000.
800-TDD-GEAC (800-833-4322) to request
information or service.
Servi~ Contrac&
8011626L2224
You can have the secure feeling that GE Consumer Service will still be there
after your warranty expires. Purchase a GE contract while your warranty is still
in effect and you’ll receive a substantial discount. With a multiple-year contract,
you’re assured of future service at today’s prices.
Pa&
80@626-2002
andAccessories
Individuals qualified to service their own appliances
can have needed parts or accessories sent directly to
;ir
home. The GE parts system provides access to over
,000” parts... and all GE Genuine Renewal Parts are
fhlly
warranted. VISA, Mastercard and Discover cards
are accepted.
User maintenance instructions contained in this booklet
cover procedures intended to be
Other servicing generally
service personnel. Caution must be exercised, since
improper servicing may cause unsafe operation.
perfor%ed
should be referred to qualified
by any user.
Page 28
under
warranty.
WHAT IS COVERED
WHAT IS NOT COVERED
1,
Some states do not aHow the exclusion or limitation of incidental or consequential damages, so the above
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 local or state consumer affairs office or your state’s Attorney General.
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
parf
of
the
oven
that fails because
of a manufacturing defect.
any
This warranty is extended to
the original purchaser and any
succeeding owner for products
purchased for ordinary home use in
the 48 mainland states, Hawaii and
Washington,
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
provided by our Factory Service
Centers or by our authorized
Customer
normal working hours.
Should your appliance need
service, during warranty period
or beyond, call 800-GE-CARES
(800-432-2737).
● Service trips to 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,
pIease contact your dealer or our
Consumer Affairs office at the
call,
address below, or
GE Answer
Cente@
toll free:
800.626.2000
consumer information service
●
Improper installation.
If you have an installation
problem, contact your dealer or
installer. You are responsible for
providing adequate electrical, gas,
exhausting and other connecting
facilities as described in the
Installation Instructions provided
with the product.
● Replacement of house fuses or
● Failure of the product if it is used
for other than its intended
●
Damage to product caused by
accident, fire, floods or acts
WARRANTOR IS
RESPONSIBLE FOR
CONSEQUENTIAL DAMAGES.
D.C.
In Alaska the
warranty service will be
Care@
servicers during
resetting of circuit breakers.
purpose or used commercially.
of God.
/VOT
Iirnitation
or exclusion
%7 f%cycklPa
Part No. 164
Pub
No.
49-8513
8-94 CG
per
D2966P039-1
Warrantor: General Electric Company
If further help is needed concerning this warranty, write:
Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225
—
JGRS
I -t
JGRC14
Printed in LaFayette, GA
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