GE JGSC12 Use And Care Manual

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Page 1

Useand

Care Guide

Gas

Slide-in

Range

Safety

Instructions....................2-6

Anti-Tip Device ...................................2, 4,

Operating Instructions, Tips

Aluminum Foil ..........................5, 14-17,23

Clock and Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Features............................................................7

Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

10-18

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-14

Broiling, Broiling Guide ...................17, 18

Control Settings . . . . . . . . . . . . . . . . . . . . . . . . . 12, 16, 18

Light; Bulb Replacement ................11, 21

Preheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Roasting, Roasting Guide . . . . . . . . . . . . . . . 15, 16

Surface Cooking ...........,............................8, 9

Control Settings

........,............................8, 9

Cooktop Comparison ................................8

Cookware

Tips.............................................9

Care and Cleaning

...................1

9-24

Broiler Pan and

Rack...................................22

Continuous-Clean

Oven.............................24

Cooktop........

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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

Oven Door

.....................................................2 1

❑

●

❑

Problem

Soher.......................27,

Thermostat

Adjustment–

Do It Yourself . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...........14

More questions ?...call

GE Answer Center” 800.626.2000

Minor Adjustments .....................26

Flooring and Level ing............ . . . . . . . . . . . . . . . . . . .

.....6

Removal of Packaging Tape........................6

Consumer Services ..................31

Appliance Registration .................................2

Important Phone Numbers .......................3 1

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

Warranty

........................................Back Cover

GE Appliances

Model JGSC12

164D2966P053

Page 2

HELP US HELP YOU...

Read this guide carefully.

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

Keep it handy for answers to your questions. If you don’t understand something or need more help,

write (include your phone number):

Consumer Affairs GE Appliances Appliance Park Louisville, KY 40225

Write down the model and serial numbers.

You’ll find the model and serial numbers on two labels on the range front frame near the broiler drawer.

These numbers are also on the Consumer Product Ownership Registration Card that came with your range. Before sending in this card, please write these numbers here:

Model Number

Serial Number

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

If you received a damaged range...

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

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.

4.,

“ INJURY TO PERSONS

COULD RESULT

●

INSTALL ANTI-TIP

4.:

DEVICES PACKED WITH RANGE

●

SEE INSTALLATION

INSTRUCTIONS

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.

—

IF YOU NEED SERVICE

To obtain service, see the Consumer Services page in the back of this guide.

To obtain replacement parts, contact GE/Hotpoint Service Centers.

We’re proud of our service and want you to be pleased. If for some reason you are not happy with the service you receive, here are three steps to follow for further help.

FIRST, contact the people who serviced your appliance. Explain why you are not pleased. In most cases, this will solve the problem.

NEXT, if you are still not pleased, write

all

the

details—including your phone number—to:

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

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

Major Appliance Consumer Action Panel

—

20 North Wacker Drive Chicago, IL 60606

Page 3

IMPORTANT SAFETY INSTRUCTIONS

—

Read all instructions before using this appliance.

●

IMPORTANT SAFETY 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, birth defects or other reproductive harm, and requires businesses to warn customers of potential exposure to such

substances.

●

Gas appliances can cause minor exposure to

four of these substances,

namely benzene, carbon monoxide, formaldehyde and soot, caused primarily by the incomplete combustion of natural gas or LP fuels. Properly adjusted burners, indicated by a bluish rather than a yellow flame, will minimize incomplete combustion. Exposure to these substances can be minimized by venting with an open window or using a ventilation fan or hood.

When You

Get

Your Range

●

Have the installer show you the location of

the

range gas cut-off valve and how to shut

if necessary.

Have your range installed and properly

grounded by a qualified installer,

in accordance with the Installation Instructions. Any adjustment and service should be performed only by qualified gas range installers or service technicians.

●

Do not attempt to repair or replace any

part of your range unless it is specifically recommended in this guide.

All other servicing

should be referred to a

quaIified

technician.

●

Plug your range into a 120-volt grounded

outlet only.

Do not remove the round grounding prong from the plug. If in doubt about the grounding of the home electrical system, it is your personal responsibility and obligation to

have an ungrounded outlet replaced with a properly grounded, three-prong outlet in accordance with the National Electrical Code.

Do not use an extension cord with this appliance.

●

Be sure all packaging materials are removed

from the range

before operating it to prevent

fire or smoke damage should the packaging

=Iaterial

ignite.

.~cate

the range out of kitchen traffic path

and out of drafty locations to prevent pilot outage and poor air circulation.

●

Be sure your range is correctly adjusted by a

qualified service technician or installer for the type of gas (natural or

LP)

that is to be used.

Your range can be converted for use with either type of gas. See the Installation Instructions.

WARNING:

These adjustments must be made by a qualified service technician in accordance with the manufacturer’s instructions and all codes and requirements of the authority having

jurisdiction. Failure to follow these instructions

could result in serious injury or property damage. The qualified agency performing this work assumes responsibility for the conversion.

After prolonged use of a range, high floor

temperatures may result and many floor coverings

will

not withstand this kind of use.

Never install the range over vinyl tile or linoleum that cannot withstand such type of use. Never install it directly over interior kitchen carpeting.

Using Your Range

●

Do not leave children alone or unattended

where a range is hot or in operation.

They

could be seriously burned.

●

Do not allow anyone to

climb,

stand or hang

on the oven door, broiler drawer or cooktop.

They could damage the range and even tip it over, causing severe personal injury.

●

CAUTION: ITEMS OF INTEREST TO

CHILDREN SHOULD NOT BE STORED IN CABINETS ABOVE A RANGE OR ON THE BACKSPLASH OF A RANGE-CHILDREN CLIMBING ON THE RANGE TO REACH ITEMS COULD BE SERIOUSLY INJURED.

●

For continuous clean models,

do not use oven cleaners on any of the continuous cleaning surfaces. Continuous cleaning surfaces can be identified by their rough surface finish.

●

Teach children not to play with the controls

or any other part of the range.

●

Never leave the oven door open

when you are

not watching the range.

●

Always keep combustible wall coverings,

curtains or drapes a safe distance from your range.

(continued

rtext PUW)

Page 4

IMPORTANT SAFETY INSTRUCTIONS

(continued)

—

AWARNING.

All ranges can tip and injury could result. To prevent accidental tipping of the range,

attach it to the wall or floor by installing the Anti-Tip device supplied. Make sure the chain fits securely into the slot in the bracket.

If you pull the range out from the wall for any reason, make sure the device is

prope~ly

engaged when you push the range back against the wall. If it is not, there is a possible risk of the range tipping over and causing injury if you or a child stand, sit or lean on an open door.

Please refer to the Anti-Tip device information in this guide. Failure to take this precaution could

result in tipping of the range and injury. Do not allow the chain or bracket to damage the gas

plumbing in any way.

●

Let the burner grates and other surfaces cool

before touching them or leaving them where children can reach them.

Never wear loose fitting or hanging garments

while using the appliance.

Be careful when reaching for items stored in cabinets over the cooktop. Flammable material could be ignited if brought in contact with flame or hot oven surfaces and may cause severe burns.

●

For your safety, never use your appliance for

warming or heating the room.

●

Always keep dish towels, dish cloths, pot

holders and other linens a safe distance from your range.

●

Always keep wooden and plastic utensils

and canned food a safe distance away from your range.

●

Do not leave paper products, cooking utensils

or food in the oven when not in use.

Do not store flammable materials in the oven,

or the broiler drawer or near the cooktop.

●

Do not store or use combustible materials,

gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance.

“

Do not let cooking grease or other flammable

materials accumulate in or near the range.

lt!E!?-

●

Do not use water on grease tires.

‘--

~’

Never pick up a flaming pan.

Turn the controls off. Smother a

flaming pan on a surface burner by covering the pan completely with a well-fitting lid, cookie sheet or flat tray. Use a

multi-pu~ose

dry chemical or foam-type fire extinguisher. Flaming grease outside a pan can be put out by

covering it with baking soda or, if available, by using a multi-purpose 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.

●

When cooking pork,

follow the directions

exactly and

always

cook the meat to an internal

temperature of at least

170”F.

This assures that, in the remote possibility that trichina may be present in the meat, it will be killed and the meat will be safe to eat.

Surface Cooking

—

●

Always use the LITE position when igniting

top burners

and make sure the burners have

ignited.

●

Never leave the surface burners unattended at

high flame settings.

Boilovers

cause smoking and

greasy

spillovers

that may catch on fire.

●

Adjust the top burner flame size so it does

not extend beyond the edge of the cookware.

Excessive flame is hazardous.

Use only dry pot

holders—

moist or damp pot holders on hot surfaces may result in 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.

●

To minimize the possibility of burns,

ignition of flammable materials and spillage, turn cookware handles toward the side or back of the range without extending over adjacent burners.

● Always turn the surface burners off before —

removing cookware.

●

Carefully watch foods being fried at a high

flame setting.

Page 5

—

●

Never block the vents (air openings) of the

range,

They provide the air inlet and outlet that are necessary for the range to operate properly with correct combustion. Air openings are located at the rear of the cooktop and at the top of the oven door.

●

Do not use a wok on the cooking surface if

the wok has a round metal ring that is placed over the burner grate to support the wok. This

ring acts as a heat trap, which may damage the burner grate and burner head. Also, it may cause the burner to work improperly. This may cause a carbon monoxide level above that allowed by current standards, resulting in a health hazard.

●

Foods for frying should be as dry as possible.

Frost on frozen foods or moisture on fresh foods

can cause hot fat to bubble up and over the sides of the pan.

●

Use the least possible amount of fat for effective

shallow or deep-fat frying.

Filling the pan too

full of fat can cause spillovers when food is added.

If a

combination of oils or fats will be

used

frying, stir together before heating or as fats

melt slowly.

●

Always heat fat slowly,

and watch as it heats.

. Use a deep fat thermometer whenever

possible to prevent overheating fat beyond the smoking point.

●

Never try to move a pan of hot fat, especially a

deep fat fryer.

Wait until the fat is cool,

● Never

Ieave

jars or cans of fat drippings on or

near your range.

● Never clean the cooktop surface when it is hot.

Some cleaners produce noxious fumes and wet cloths could cause steam bums if used on a hot surface.

● Use proper pan size-Avoid pans that are

unstable or easily tipped. Select cookware having flat bottoms large enough to cover burner grates. To avoid spillovers, make sure cookware is large enough to contain the food properly. This will both save cleaning time and prevent hazardous accumulations of food, since heavy spattering or

spillovers left on range can ignite. Use pans with

Iandles

that can be easily grasped and remain cool.

●

When using glass cookware,

make sure it is

designed for top-of-range cooking.

●

Keep all plastics away from the top burners.

●

Do not leave plastic

items on the

cooktop—

they may melt if left too close to the vent.

●

Do not leave any items on the cooktop.

The hot air from the vent may ignite flammable items and will increase pressure in closed containers,

which may cause them to burst.

●

To avoid the possibility of a burn, always be

certain that the controls for all burners are at the off position and all grates are cool before attempting to remove them.

●

When flaming foods are under the hood,

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

●

If the range is located near a window,

do not

hang long curtains that could blow over the top

burners and create a fire hazard.

●

If you smell gas,

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

Baking, Broiling and Roasting

●

Do not use the oven for a storage area.

Items stored in the oven can ignite.

●

Stand away from the range when opening the

door of a hot oven.

The hot air and steam that

escapes can cause burns to hands, face and eyes.

●

Keep the oven free from grease buildup.

●

Place the oven shelf in the desired position

while the oven is cool.

●

Pulling out the shelf to the shelf-stop is a

convenience in lifting heavy foods.

It is also

a precaution against bums from touching hot

surfaces of the door or oven walls.

Do not heat unopened food containers in the

oven.

Pressure could build up and the container

could burst, causing an injury.

●

Do not use aluminum foil anywhere in the oven

except as described in this guide.

Misuse could

result in a fire hazard or damage to the range.

(continued next page)

Page 6

IMPORTANT SAFETY INSTRUCTIONS

(continued)

—

●

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 fire.

●

Use only glass cookware that is recommended

for use in gas ovens.

●

Always remove the broiler pan from the oven

soon as you finish broiling.

Grease left in the

pan can

catch fire if oven is used without

removing the

grease

from the broiler pan.

●

If you should have a grease fire in the broiler

pan,

turn off oven, and keep oven door closed to

contain fire until it burns out.

Cleaning Your Range

Clean only parts listed in this

b’se

and Care

Guide.

●

Keep range

clean

and

free of accumulations of

grease or

spillovers,

which may ignite.

●

Make sure the broiler pan and rack are in place

correctly

to reduce the possibility of a grease i-ire.

SAVE THESE

When

broilin~,

if meat is too close to the

INSTRUCTIONS

flames, the

fa~’may

ignite.

Trim excess fat to

prevent excessive flare-ups.

FLOORING AND LEVELING

Flooring Under the Range

Your range, like so many other household items, is

When the floor covering ends at the front of the “

heavy and can settle into soft floor coverings such

range,

the area that the range will rest cm should be

as cushioned vinyl or carpeting. When moving the

built up with plywood to the same level or higher than

range on this type of flooring, it should be installed on

the

floor covering. This will allow the range to be

a l/4-inch-thick sheet of plywood (or similar material)

moved for cleaning or servicing.

as follows:

Leveling the Range

Use a 1 %“ open-end or adjustable wrench to equally

using a spirit level, take two readings, with the level

back out the four legs. The flanges (rims) below the

placed diagonally first in one direction

and

then the

sides of the cooktop must be raised above the top of

other.

the countertop. Carefully slide the range into its

Adjust the four legs carefully. Level the range front to

installation space. Observe that it is clearing the

back and side to side. The range legs must rest on the

countertop. Then place a spirit level or a glass

floor.

The range must not hang from the countertop.

measuring cup partially filled with water on one of the oven shelves to check for levelness.

How to Remove Packaging Tape

Removing Packaging Materials

To assure no damage is done to the finish of the

Check your range to insure all packaging materials

product, the safest way to remove packaging tape

and protective tape covering are removed from areas

adhesive on new appliances is an application of a

such as the door trim, cooktop frame, end caps, etc.

household liquid dishwashing detergent, mineral oil

before using. 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 range parts. It cannot be removed if it is baked on.

Page 7

FEATURES OF YOUR RANGE

Explained

Feature Index

on page

1 Broiler Drawer

17,

18,22

2 Model and Serial Numbers

Removable Oven Bottom

23,24

4 Oven Shelves with Stop-Locks

11,

12,

14,20

5 Continuous-Cleaning Oven Interior

6 Surface Burner Controls

7 Surface Burners and Grates

8,20,21

Oven Vent

5,11,22

Lift-Up Cooktop Locks in up position

to simplify cleaning underneath.

.0 Anti-Tip Device

2,4,25

Feature Index 11 Drip Pans 12 Clock and Timer 13 Oven Light Switch Lets you turn

interior oven light on and off. 14 Oven Temperature Control 15 Oven Interior Light

16 Oven Shelf Supports

Shelf positions for cooking are suggested in the Baking and

Roasting sections.

17 Lift-Off Oven Door

Easily removed for oven cleaning.

18 Broiler Pan and Rack

lxplained

on page

11,22

11, 12, 15

5, 15, 17,

18,22

Page 8

HOW DOES THIS COOKTOP COMPARE

TO YOUR OLD ONE?

—

Your new cooktop has gas burners. If you are used

The best types of cookware to use, plus heat-up and

to cooking with induction or other electric surface

cool-down times, depend upon the type

of burner or

units, you will notice some differences when you use

surface unit you have.

gas burners.

The following chart will help you to understand the differences between gas burner cooktops and any other type of cooktop you may have used in the past.

Type of Cooktop Description

Gas Burners

Remlaror sealed

.=—

gas: burners use

‘ ,

\ 4

either

LP gas

or natural gas.

Radiant

Electric coils

(Glass Ceramic) under a

glass-

Cooktop

ceramic cooktop.

Induction

High frequency

\\lllll//,,,,

$$@#

induction coils

under a glass

-%,,,,,,,,,,

surface.

Electric Coil Flattened

metal

tubing containing

‘\”

electric resistance wire suspended over a drip

pan.

Solid Disk Solid cast iron

disk sealed to the

cooktop surface.

How it Works

Flames heat the pans directly. Pan flatness is not critical to cooking results, but

pans should be well balanced. Gas burners heat the pan right away and

change

heat settings right away.

When

you turn the control

off,

cooking stops right away.

Heat travels to the glass surface and then to the cookware, so pans must be

tlat

the bottom for good cooking results. The glass cooktop

stays hot enough to continue cooking after it is turned off. Remove the pan from the surface unit it’ you want cooking to stop.

Pans must be made of ferrous metals (metal that attracts a magnet). Heat is

produced by a magnetic circuit between the coil and the pan. Heats up right away and changes heat settings right away, like a gas cooktop. After turning the control off, the glass cooktop is hot from the heat of the pan, but cooking stops right away,

Heats by direct contact with the pan and by heating the air under the pan. For best cooking results, use good quality pans. Electric coils are more forgiving of warped pans than radiant or solid disks. Heats up quickly but does not change — heat settings as quickly as gas or induction. Electric coils

stay hot enough to

continue

cooking for a short time after they are turned off.

Heats by direct contact with the pan, so pans must be flat on the bottom for good cooking results. Heats up and cools down more slowly than electric coils. The disk stays hot enough to continue cooking after it is turned off. Remove the pan from the solid disk if you want the cooking to stop.

SURFACE COOKING

Electric Ignition

Your surface burners are lighted by electric ignition,

Surface burners in use when an electrical power eliminating the need for standing pilot lights with failure occurs will continue to operate normally. constantly burning flames.

In case of a power failure, you can light the surface burners on your range with a match. Hold a lighted match to the burner, then turn the knob to the LITE position. Use extreme caution when lighting burners in this manner.

Surface Burner Controls

The knobs that turn the surface burners on and off

The two knobs on the left control the left front and

—

are located on the lower control panel in front of

left rear burners. The two knobs on the right control

the burners. the right front and right rear burners.

Page 9

Light a Surface Burner

Push the control knob in and turn it counterclockwise 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 knob to adjust the flame size.

After Lighting a Burner

Check to be sure the burner you turned on is the one

Be sure the burners and grates are cool before you

you want to use.

place your hand, a pot holder, cleaning cloths or other

Do not operate a burner for an extended period of

materials on them.

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

How to Select Flame Size

Watch the flame, not the knob, as you reduce heat.

; flame

size on a gas burner should match the

Jkware

you are using. FOR SAFE HANDLING OF

COOKWARE, 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

heat the handle.

Top-of-Range Cookware

Aluminum: Medium-weight cookware is

recommended because it heats quickly and evenly. Most foods brown evenly in an aluminum skillet. Use saucepans with tight-fitting lids for cooking with

minimum amounts of water.

Cast

Iron: lf 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.

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 used on gas ranges.

Stainless Steel:

This metal alone has poor

heating properties, and is usually combined with copper, aluminum or other metals for improved heat distribution. Combination metal skillets usually work satisfactorily if they are used with medium heat as the

manufacturer recommends.

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.

Page 10

CLOCK AND TIMER

To Set the Clock

Push in the knob and turn the clock hands to the right to the correct time. Then let the knob out and continue

turning to OFF.

>“’”0 4

;

9—

//,,

>10

30.

—3

2>:

%,,,,,,\o

,{,.+ ~

/(51

Timer

The Timer has been combined with the range

clock.

To set the Timer, turn the knob to the left, without

Use it to time all your precise cooking operations.

pushing in, until the pointer reaches the number of

You’ll recognize the Timer as the pointer which is

different in color than the clock hands.

minutes or hours you want to time. At the end of the set time, a buzzer sounds to tell

Minutes are marked up to 30 and hours are marked

you time is

up.

Turn the knob, without pushing in,

up to 4 on the center ring of the clock.

until the pointer reaches OFF and the buzzer stops.

USING YOUR OVEN

Electric Ignition

The oven burner and broil burner on your range

light the burner,

turn the

OVEN TEMP

are lighted by electric ignition.

knob to the desired temperature. The burner should light within

seconds. You will hear a little clicking noise—the sound of the electric spark igniting the burner.

Power Outage

CAUTION: DO NOT MAKE

ANY ATTEMPT TO

If the oven is in use when a power outage occurs, the

OPERATE THE ELECTRIC IGNITION OVEN

oven burner shuts off and cannot be

re-lit

until power

DURING AN ELECTRICAL POWER OUTAGE.

is restored.

Neither the oven nor the broiler can be lit during an

electrical power outage.

Oven Moisture

As your oven heats up, the temperature change of the air in the oven may cause water droplets to form on the door glass. These droplets are harmless and will evaporate as the oven continues to heat up.

—

Page 11

= {en

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.

pLIll

the shelf out

m’

=-.., ~

-J

, ,<.

to the “stop” position. Place the cookware on the

=+J

:;,

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

hot

oven.

To remove a shelf from the oven,

pLIll

it toward

yoLI,

tilt the

front

end upward and pull the shelf out.

To replace,

place

the shelf on the shelf support with

~’.

. .-–.

-.. -–--y-) . . .

‘2

stop-locks (the curved extension of the shelf) facing up and toward the rear

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.

/’

.J\

Shelf Positions

The oven has four shelf supports identified in this

ill ustration as

A (bottom), B, C and D (top).

positions for cooking are suggested in the

Baking and Roasting sections.

?!’

~g~ o

\<r@

‘\

‘c-I

‘$~

Oven Vent

Your oven is vented through duct openings at the

●

center rear of the range. Do not block 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

●

burner be uninterrupted. Avoid touching the vent openings or nearby surfaces during oven or broiler operation—they may become hot.

●

● 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.

Do not leave any items on the cooktop.

The hot air from the vent may ignite flammable items and will increase pressure in closed containers, which may cause them to burst.

Metal items will become very hot if they are left on the cooktop, and could cause burns.

~ven

Light

Use the switch on the control panel to turn the light on and off.

Page 12

BAKING

—

Your oven temperature is controlled very accurately

If you think

adjustment is necessary,

see

the Adjust

using an oven control system. We recommend that

the Oven Thermostat section. It gives easy

you operate the range for a number of weeks to

Ybut-self

instructions on how to adjust the thermostat.

become familiar with you new oven’s performance.

NOTE: When the oven is hot, the top and outside

surfaces of the range get hot too.

How to Set Your Range for Baking

To avoid possible burns,

place the shelves in the

Check food for doneness at minimum time on

correct position before you turn the oven on.

recipe. Cook longer if necessary.

Close the oven door, turn the OVEN TEMP knob to 3. Turn the OVEN TEMP knob to OFF and then

the desired temperature and preheat the oven for at

remove the food from the oven.

least

minutes if preheating is necessary.

Oven Shelves

Arrange the oven shelf or shelves in the desired locations while the oven is

cool. The correct

shelf position depends on the kind of food and the browning desired.

As a general rule,

place most foods in the middle of the oven, on either

shelf positions B or C. See the chart for suggested shelf positions.

Type of Food

Shelf Position

Angel food cake

A Biscuits or muffins B or C Cookies or cupcakes

B or C

—

Brownies

B or C

Layer cakes

B or C

Bundt or pound cakes

A or B

Pies or pie shells

B or C

Frozen pies

A (on cookie sheet)

Casseroles

B or C

Roasting

A or B

Preheating

Preheat the oven if the recipe calls for it. Preheat

Preheating is necessary for good results when baking

means bringing the oven up to the specified

cakes, cookies, pastry and breads. For most casseroles

temperature before putting the food in the oven.

and roasts, preheating is not necessary. For ovens without

To preheat, set the oven at the correct

a preheat indicator light or tone, preheat 10 minutes.

temperature—selecting a higher temperature does not

After the oven is preheated, place the food in the oven

shorten preheat time.

as quickly as possible to prevent heat from escaping.

Baking Pans

Use the proper baking pan. The type of finish on the

●

Shiny, bright and smooth pans reflect heat,

pan determines the amount of browning that will occur.

resulting in a lighter, more delicate browning.

●

Dark, rough or dull pans absorb heat resulting

Cakes and cookies require this type of pan.

in a browner, crisper crust. Use this type for pies.

●

Glass baking dishes absorb heat. When baking

—

glass baking dishes, the temperature may need to

be reduced by 25°F.

Page 13

Placement

For even cooking and proper browning, there must be

Pans should not touch each other or the walls of the

enough room for air circulation in the oven. Baking oven. Allow 1- to 1

k-inch space between pans as well

results will be better if baking pans are centered as

as from the back of the oven, the door and the sides. much as possible rather than being placed to the front If you need to use two shelves, stagger the pans so or to the back of the oven. one is not directly above the other.

Baking Guides

When using prepared baking mixes, follow the package recipe or instructions for the best baking results.

When baking cookies, flat cookie sheets (without sides) produce better-looking cookies. Cookies baked in a jelly roll pan (short sides all around) may have

darker edges and pale

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

time.

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 recommends will usually be crisper, thinner and drier

than it should be. If baked in a pan smaller than recommended, it may be undercooked and batter may overflow. Check the recipe to make sure the pan size

used is the one recommended.

Pies

For best results, bake pies in dark, rough or dull pans to produce a browner,

crisper crust. Frozen pies in foil pans should be placed on an aluminum

sheet

for

baking since the shiny foil pan reflects heat away from the

pie crust; the cookie sheet helps retain it.

(Cowillued tle,4”r page)

Page 14

BAKING

(continued)

—

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 may

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

DO NOT open the door to check until the minimum

not open the door to look at your food. Most recipes

time. Opening the oven door frequently during

provide minimum and maximum baking times such as

cooking allows heat to escape and makes baking

“bake

3040

minutes.”

times longer. Your baking results may also be affected.

ADJUST THE OVEN THERMOSTAT-DO

YOURSELF?

You may feel that your new oven cooks differently than the one it replaced.

We recommend that you

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 cold, 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.

do not recommend the use of inexpensive

thermometers,

such as those found in grocery stores,

to check the temperature setting of your new oven.

These thermometers may vary

2040

degrees.

To Adjust the Thermostat:

Bottom screw moves toward

1. Pull the OVEN TEMP

HOTTER or COOLER

knob off the shaft, look at the back of the knob and note the current setting before making any adjustment.

The knob is factory set with the top screw directly under the

~ointer.

~. ::

,:;;;,;;:;~

.:,

....:::: <;..:;:::.

“’”’$”~

“3’””

,,.,,;,,,

::*.:...

,;;*;,:.

‘::

,.:,*;j;

,:+::’:’;::p$::,.,,,,:,,::,,,::,,

. . . .

‘%’’W-”’G:

..,:@&,;:::

f,..,:

i.,::;:::;&*..

. . . . . . . . .

—

2. Loosen both screws on back of the knob.

3. Hold the knob as shown in the illustration of’ the back of the OVEN TEMP knob and turn so the

bottom

screw moves in the desired direction. You will hear and feel notches as you turn the knob. Each notch changes the temperature about 100 Fahrenheit.

The

bottom screw

,, q...,:,.

m: ~ ““’

moves toward

HOTTER

.: ..$,

~:...:

increase

the temperature.

~ ~

$,:@’&’

% “ ‘m’ $“

+&*&;&

The

bottom screw

-4

moves toward

COOLER

f:”g

to decrease the temperature.

~: ,@::o#.

.,a

&&:&&’

4. Tighten the screws.

5. Return the knob to the range. Re-check oven performance before making any

additional adjustments.

Back of the OVEN TEMP knob

Page 15

~oasting is

cooking by dry heat. Tender meat or

poultry can be roasted uncovered in your oven.

Roasting temperatures, which should be low

and

steady. keep

spattel”ing

to a minimum.

Roasting is really a

btiking

procedure used for meats.

Therefore, the oven controls are set

Baking. (You

may hear

slight clicking sound, indicating the oven

is working properly. )

Most

]meats

continue to cook slightly while standing after being removed from the oven. The standing time recommended for roasts is 10 to 20

minutes to allow the roast to firm up, making it easier to carve. The internal temperature will rise about 5° to

10“F.; to compensate for the temperature rise, if desired, remove the roast from the oven sooner at 5° to

10“F.

less than the temperature on the 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.

Position the oven shelf at the second from the

3. Turn the OVEN TEMP knob to the desired

bottom position (B) for a

small

size roast (3 to 5

temperature. See the Roasting Guide for

Ibs.)

and at the bottom position (A) for larger roasts.

temperatures and approximate cooking times.

2. Check the weight of the meat. Place meat fat-side-

4. When roasting is complete, turn the OVEN

up or poultry breast-side-up on roasting rack in a

TEMP knob to OFF and then remove the food

shallow pan. The melting fat will baste the meat,

from the oven. Select a pan as close to the size of the meat as possible. (The broiler pan with rack is a good pan for this.)

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.

(C’()}lt;?ll(d il~.~f ljtl~~)

Page 16

ROASTING

(continued)

Questions and Answers

Q. Is it necessary to check for doneness with a

Q. Do I need to preheat my oven each time

meat thermometer?

I cook a roast or poultry?

Checking the finished internal temperature at the

It is not necessary to preheat your oven. completion of cooking time is recommended.

Tempel”atures

are shown in the Roasting Guide

When buying a roast, are there any special tips

that would help me cook it more evenly?

section. For roasts over 8 Ibs., check with thermometer at half-hour intervals after half

A. Yes.

Buy

a roast as even in thickness as possible,

the cooking time has passed.

or buy rolled roasts.

Q. Why is my roast crumbling when I try to

Q. Can I seal the sides of my foil “tent” when

carve it?

roasting a turkey?

Roasts are easier to slice if allowed to cool 10 to

Sealing the foil will steam the meat. Leaving it 20 minutes after removing them from the oven.

unsealed allows the air to circulate and brown

Be sure to cut across the grain of the meat.

the meat.

.—

ROASTING GUIDE

Frozen Roasts

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).

Make sure poultry is thawed before roasting. Unthawed poultry often does not cook evenly. Some commercial frozen poultry can be cooked successfully without thawing. Follow the directions

—

given on the package label.

Type

Meat Tender cuts; rib, high quality

sirloin tip, rump or top round*

Lamb leg or bone-in shoulder*

Veal shoulder, leg or loin* Pork loin, rib or shoulder* Ham, precooked

Poultry

Chicken or Duck Chicken pieces

Turkev

Oven

Temperature

325°

325° 325° 325°

325” 350°

325°

Doneness

Rare: Medium: Well Done: Rare: Medium: Well Done: Well

Done:

Well Done:

To Warm:

Well Done: Well Done:

Well Done:

Approximate Roasting Time

Internal

in Minutes

~er

Pound Tem~erature ‘F.

to 5 lbs.

6 to 8 Ibs.

24-33

18-22

35-39

z2_29

40-45 30-35 21-25

20-23

25-30

24-28

30-35

28–33

35-45

3040

3545

3040

17–20 minutes per pound (any weight)

3 to 5 lbs.

Over 5 Ibs.

35-40

30-35 35-40 10 to 15 Ibs.

Over 15 Ibs.

18–25

15–20

140°–15007

150”–160°

1700–1 85° 140°–1500* 150°-1600 170°-1850 1700–1 80° 170°-1800 I 150–1 20°

185°–1900 185°–1900

In thigh:

185°–1900

*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 “Rare beef is popular, but you should know that cooking it to only

140”F.

means some

food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

—

Page 17

. oiling is cooking food by direct heat from above

Both the oven and broiler compartment doors

the food. Your range has a convenient compartment

should be closed during broiling.

below the oven for broiling. It also has a specially designed broiler pan and rack that allows dripping fat

Turn most foods once during cooking; (the exception

to drain away from the foods and be kept away from

is thin fillets

fish; oil one side, place that side

down on the broiler rack and cook without turning

the high heat of the gas

flame.

until done). Time the foods for about one-half the

Distance from the heat source may be changed by

total cooking time, turn the food, then continue to

positioning the broiler pan and rack on one of three

cook to the preferred doneness.

shelf

positions in the broiler compartment—A (bottom

broiler compartment), B (middle)

and C

(top).

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 layer 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 food closer to the flame increases the exterior browning of the food, but also increases the spattering and the possibility of the fats and meat juices igniting.

4. Close the broiler door and turn the OVEN TEMP knob to BROIL.

5. Turn the OVEN TEMP knob to OFF. Remove the broiler pan from the compartment and serve the food immediately. Leave the pan outside the compartment to cool.

“Tse

of Aluminum Foil

. w can use aluminum foil to line your broiler pan and broiler rack. However, you must mold the foil tightly to the rack and cut slits in it just like the rack.

Without the slits, the foil will prevent fat and meat

juices from draining to the broiler pan. The juices

could become hot enough to catch on fire. If you do not cut the slits, you are frying, not broiling.

Broiling Tips

● Use tongs to turn the meat over—pierced meat ● Steaks and chops should be at least l-inch thick

loses juices.

for best broiling results. Pan broil thinner ones.

Questions and Answers

Q. Why are meats not turning out as brown as

they should?

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.

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 meat drier. Juices are protected by the rack and stay cooler, thus preventing excessive spatter and smoking.

(continued next page)

Page 18

BROILING

GUIDE

● Always use the broiler pan

rack that comes with

●

When arranging the food on the pan, do not let fatty

your oven. It is designed

minimize smoking and

edges

hang over the sides

because dripping

fat will

spattering by trapping the juices in the shielded soil the oven. lower part of the pan.

● Broiler does not need to be preheated. However,

●

For steaks and chops, slash fat evenly around the

for very thin foods, or to increase browning, preheat

outside edges of the meat. To slash, cut crosswise

desired.

through outer fat surface just to the edge of the meat.

Use tongs to turn the meat over to prevent piercing

●

Frozen steaks can be conventionally broiled by

the meat and losing juices.

positioning the oven shelf at next lowest shelf position and increasing cooking time given in this

●

desired, marinate meats or chicken before

guide 1

times per side. broiling. Or brush with barbecue sauce last 5 to 10 minutes only.

Quantity and/or Thickness

Broil

Position

First Side

Second Side

Time, Minutes

Time,

Minutes

Comments Arrange in single layer.

Food Bacon

l/2-lb.

(about 8 thin slices)

Ground Beef

Well Done

l-lb. (4 patties) 1/2 to 3/4-inch thick

Space evenly. Up to 8 patties take about same time.

8-9

6-7

Beef Steaks

Rare Medium Well Done

Steaks less than l-inch cook through before browning. Pan frying is recommended.

Slash fat.

l-inch thick

( l-l

lbs.)

B B B

B, C

9 12 13

5-6

8-9

6-7 12-14 16-18

Rare Medium Well Done

Chicken

H-inch

thick

(2-2fi lbs.)

30-35

25-30

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.

whole

(2 to

2fi-lbs.),

split lengthwise

Bakery Product!

Bread (Toast) or Toaster Pastries

English Muffins

slices

pkg. (2)

2-split

(6 to

8-oz.

each)

2-3 3-5

1/2-1

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

i3-]

Do not

turn over.

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

increase

browniruz.

Lobster Tails

l-lb. fillets 1/4

l/2-inch thick

B. C

Fish

Increase times 5 to 10 minutes per side for 1

X-inch

thick or home cured.

Ham Slices

1-inch thick

Precooked

2 (1/2-inch) 2 (l-inch thick), about

lb.

4-5

9-12

Slash fat.

Pork Chops

Well Done

Lamb Chops Medium Well

Done Medium Well Done

4-7

4-6

12–14

Slash fat.

—

2 (l-inch) about 10–1 2 oz. 2 (1 X-inch), about 1 lb.

l-lb. pkg. (10)

B B B B

B, C

1–2

If desired,

spIit

sausages in half

lengthwise; cut into 5 to 6-inch pieces.

Wieners,

similar

precookec

sausages,

bratwurs

Page 19

.~per

care and

c]eaning

are important so your range

Wil] giVe yOLI

efficient and satisfactory service. Follow these directions carefully in caring for it to help assure safe

and

proper maintenance.

BE SURE ELECTRICAL POWER IS OFF BEFORE CLEANING ANY PART OF THE RANGE.

Control Panel and Knobs

Clean up any spills or spatters with a damp cloth. Remove heavier soil with warm, soapy water.

Clean the control panel with mild

liuuid

dish

deterszent

and a soft

Before removing the knobs for cleaning, please note

———————.

—––——–—— ----

that the knobs on the left side and the knobs on the right side are in the proper OFF position. When replacing the knobs, check the OFF position to insure proper alignment.

To remove the knob,

pull it straight off the stem.

cloth. Rub the control panel lightly. When removing a knob, it may be helpful to slip a CAUTION: Do not use abrasives of

thin cloth (such as a handkerchief) or a piece of string

any kind on the control panel.

under and around the knob edge and pull up.

The control knobs may be removed for Wash the knobs

in soap and water but do not soak.

easier cleaning.

Dry and return the control knobs to the range.

Brushed Chrome Cooktop

‘an the brushed chrome top with warm, soapy water

. Bon

AmiO]

brand cleanser and immediately dry it with a clean, soft cloth. Take care to dry the surface following the “’grain.” To help prevent finger marks after cleaning, spread a thin film of baby oil on the

,..

---2:.> .*.

.-c; -..

.:+;

..%: .

surface. Wipe away excess oil with a clean, soft cloth.

Lift-Up Cooktop

Clean the area under the cooktop often. Built-up soil, especially grease, may catch fire.

make cleaning easier, the entire cooktop may be

lifted up and supported in the up position.

sure all burners are turned off before raising

the cooktop.

Then

relmove

the grates and drip pans,

grasp the two

front burner wells and lift up. Dual

support

rods will hold the cooktop up while you clean

underneath it.

After cleaning under the cooktop

with hot, soapy

water and a clean cloth, lower the cooktop. Be careful

—~

not to pinch your fingers.

Page 20

CARE AND CLEANING

Oven Shelves

Clean the shelves with an abrasive cleanser or steel wool.

After cleaning, rinse the shelves with clean

water and dry with a clean cloth.

Range Top Burners

The holes in the burners must be kept clean

at all times for proper ignition and an even, unhampered flame.

You should clean the burners routinely, especially after bad

spillovers

which could clog these holes.

Burners lift out for cleaning, if the shipping screw

s Valve

was removed at installation.

Do not re

Orifice

NOTE: A

screw holds each burner in place to

screws fr

keep them from wobbling around during shipment.

igniter br

Remove and discard the shipping screw. Be careful not to remove the screws from the igniter bracket.

To remove the burners:

1. Grasp the burner head and tilt it to the right to release the two tabs from slots in the burner support.

2. Lift the end of the burner assembly, then pull away from the front of the range to free the air shutter from the gas valve orifice.

To remove burned-on food, soak the burners in a solution of mild liquid detergent and water or a solution for cleaning the inside of coffee makers, such as

Dip-It@

brand. Soak the burners for 20 to 30 minutes. If the food does not rinse off completely, scrub them with soap and water and a brush or plastic pad. Do not use steel wool or abrasive cleansers because they will

clog the burner openings and scratch the burners. If the holes become clogged, clean them with a small

sewing needle or a small safety pin.

Do not attempt to clean burners in an automatic dishwasher.

Loosened food soil can clog burner

holes, and the strong action of the dishwasher

detergent can damage the burner heads. Before putting the burners back, shake out excess

water and dry them thoroughly by setting them in a warm oven for 30 minutes.

r Ports

Lig

r Support

Air

To replace the burners:

Slip the air shutter over the gas valve orifice.

2. Lower the burner assembly and hook the tabs in the slots in the burner support.

3. Be sure both tabs are in their slots, that the burner sits level and straight, and that the flash tube forms

a straight line from the igniter to the burner.

—

Page 21

m-ner

Grates

Porcelain enamel burner

To get rid of burned-on food, place the grates in a

co~ered

grates should be washed

container or plastic bag. Add

1/4

cup ammonia and let

reglllarly

and. of course,

them soak for 30 minutes. Wash, rinse well and dry.

after spillovers. Wash them

Although they’re durable, the grates will gradually

in hot. soapy water and rinse with clean water. Dry

lose their shine, regardless of the best care you can

the

grates with a cloth—don’t put them back on the

range wet. When replacing the grates, be sure they’re

give them. This is due to their continual exposure to high temperatures.

positioned securely over the burners.

Do not operate a burner for an extended period

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

Drip Pans

Remove the grates. Then lift out the chrome-plated After soaking, wash them in hot, soapy water. Rinse

drip pans. Wash them in hot, soapy water. Rinse them

with clean water and polish with a clean, soft cloth.

with clean, hot water and polish them dry with a

The drip pans may also be cleaned in the dishwasher.

cloth. Never use abrasive cleansers or steel wool—they’ll scratch the surface. Instead, soak the drip pans for about 20 minutes in slightly diluted liquid cleanser or mild solution of ammonia and water ( 1/2 cup of ammonia to one gallon of water).

~lft-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,

open it a 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,

make sure the hinges are in the special stop position. Position the slots in the bottom

—

‘he door squarely over the hinges at the same time.

.le

hinges snap back against the oven frame, pull

them back out.

TO CLEAN THE DOOR:

Inside of door:

●

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.

●

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. DO NOT let water run down through openings in the top of the 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 cool, clean and rinse.

● Do not use oven cleaners, cleansing powders

or harsh abrasives on the outside of the door.

(continued next page)

Page 22

CARE AND CLEANING

(continued)

Oven Light Bulb

The light bulb is located in the upper

right

corner of the oven. Before replacing the bulb, disconnect electrical power to range

the main fuse or circuit breaker panel or unplug the range from the electrical outlet. Let the bulb cool completely before removing it. Do not touch

hot

bulb with a damp cloth as the bulb will break.

Broiler Pan and Rack

After broiling,

remove the broiler pan from the broiler drawer. 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,

sprinkle the rack with 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 use an oven cleaner on the rack. Both the broiler pan and rack can also be cleaned in

the dishwasher.

Do not store a soiled broiler pan and rack anywhere in the range.

Broiler Drawer

To remove:

Broiler compartment

When the broiler is cool, remove the rack and pan.

2. Pull the broiler drawer out until it stops, then push it back in about one inch.

II \

3. Grasp the handle, lift and pull the broiler drawer out (lift the rollers located under the drawer over the roller guides in the range).

To replace:

Put the rollers under the broiler drawer behind the

roller guide stops in the range.

2. Hold the broiler drawer in the raised position as

—

you slide it partway into the range. Then lower the drawer and push it completely closed.

Oven Vent

The oven is vented through an opening at the rear of

The vent grille may discolor during self-cleaning.

the

cooktop.

Never cover the opening with aluminum

Clean the oven vent grille with Bon Ami.

foil or any other material. This would prevent the

oven vent from working properly.

—

Page 23

:movable

Oven Bottom

The oven bottom can be removed to make cleaning easier.

To remove:

1. Grasp the oven bottom at finger slots on each side.

2. Lift front edge of the oven bottom enough to raise the tabs from slots in the front frame.

3. Push the oven bottom back about 1/4” to release the

flange

from the front frame, then pull out.

To replace the oven bottom:

Slide the oven bottom into the oven so rear tabs fit into slots in the rear wall of the oven.

2. Grasp the oven bottom at finger slots and push it back and then down to hook the flange under the front frame.

3. Fit the front tabs into slots in front frame.

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

“- “h

acid content. Hot fruit fillings or foods that are

Jic in content such as milk, tomato 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,

place a piece of aluminum foil slightly larger than the baking dish on the shelf below to catch any

boilovers.

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. Remove the oven bottom for easier cleanup and to prevent damage to the continuous cleaning oven coating.

Frequent

wipings

with mild soap and water (particularly after cooking meat) will prolong the time between major cleanings. Rinse thoroughly. Soap left on the oven bottom can cause stains.

For heavy soil,

use a mild abrasive cleaner and follow label instructions, using a thin layer of cleaner. Use of rubber gloves is recommended. Wipe or rub lightly on stubborn spots. A commercial oven cleaner may also be used, following package directions.

Painted Surfaces

Painted surfaces include the control panel and drawer front. Clean these with soap and water or a vinegar and water solution. Do not use commercial oven cleaners, cleansing powders, steel wool or harsh abrasives on any painted surface.

(continued next page)

Page 24

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.

The oven interior is finished with a

special

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 “tunnels.” This rough 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.

It does not work well with larger spills,

especially sugars, egg or dairy mixtures.

This special coating is not used on the oven shelves, the oven bottom or on the inside of the oven door.

Remove these to clean with a commercial oven cleaner to prevent damaging the Continuous-Cleaning Oven coating.

Use care in removing and replacing the shelves and dishes in order to avoid scratching, rubbing or otherwise damaging the porous finish on the oven walls.

To Clean the Continuous-Cleaning Oven:

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 4 hours. Repeated cycles may be necessary before improvement in appearance is apparent.

Remember: During the operation of the oven, the door, window and other range surfaces will get hot enough to cause burns. Do not touch. Let the range cool before replacing the 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.

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

These products will spot, clog and damage

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.

—

Page 25

—

Before

placing range in the counter, notice the location of the stability bracket which is already attached to the back of the range. This location should work for most installations. However, it may be more convenient to hook the stability chain to the unit when the stability bracket is attached to the upper set of holes in the back

of the range. See

Fig. A. The upper level set of holes are intended for

use with a backsplash kit. If the backsplash is not being used, make sure that there are no structural

supports for the countertop which

w’ill

interfere

with the stability bracket when located in the

upper set of holes.

uard

Bracket Optional Location

nback

2. Fasten one end of the stability chain to the floor

o; wall with

the long screw and washer supplied. See Fig. B. Make certain the screw is going into the wall

~late

Washer and

Screw

Chain

A’

the base of the wall or one of the studs in the base of the wall. See Fig. C. Whether you attach the chain to the wall or floor, be certain that the screw is in at least 3/4 inch thickness of wood other than baseboard and that there are no electrical wires or plumbing in the area which the screw could penetrate. Attach the stability chain in a location which will allow the chain to be in line with the bracket side to aide as much as possible when

attached to the unit. Test to see if the chain is securely fastened by tugging on the chain.

k <chain

Long Screw

--../ \

Wall Plate

Washer

3. Temporarily attach the loose end of the chain to the rear of the countertop with the tape from the packaging. See Fig. D.

4. Place the range in the counter cutout leaving just enough room between the back of the range and the wall to reach the stability bracket.

5. Hook the loose end of the chain onto the bracket by slipping the nearest link

of the chain into the slot in

the bracket. See Fig. A and make sure the chain is pulled as tight as possible and that there is no excess slack in the chain after the chain is attached to the bracket.

CAUTION: Excessive slack in the chain could allow the range to tip over.

6. Slide the range all the way back into the counter. Once the range is pushed back in place, there will be a small amount of slack in the chain. This is normal.

,-----#--, Tape

NOTE:

●

If attaching to masonry, you can buy suitable screws

and anchors at hardware stores. Use a masonry drill to drill the required holes.

●

If range is removed for cleaning or any other reason,

make sure chain is reattached.

Page 26

MINOR ADJUSTMENTS YOU CAN MAKE

Surface Burner Air Adjustment Shutters

An air adjustment shutter for each surface burner regulates the flow

air to the flame.

When the right amount of air flows into the burner,

the flame will be steady, relatively quiet and have approximately 3/4” sharp blue cones. This is usually the case with factory preset shutter settings.

With too much air,

the flame will be unsteady, possibly won’t burn all the way around, and will be noisy, sounding like a blowtorch.

With not enough air,

you won’t see any sharp blue cones in the flame, you may see yellow tips, and soot may accumulate on pots and pans.

The air adjustment shutters set on the hood of the valves and are positioned on the burner tubes by friction fit.

To adjust the flow of air to the burners,

apply a blade-type screwdriver against the friction-fit shutters and push to adjust the shutters, allowing more or less air into the burner tubes as needed.

Air Adjustment Shutter

Oven Burner Air Adjustment Shutter

The air adjustment shutter for the oven burner regulates the

flow

of air to the

flame.

The shutter for the oven burner is near the back wall of the oven behind the broiler drawer.

Ilk

Loosen

Air Adjustment Shutter

To reach the shutter,

remove the broiler drawer.

To adjust the flow of air to the burner,

loosen the Phillips head screw and rotate the shutter to allow more or less air into the burner tube as needed.

—

To determine if the burner flame is proper,

light the burner. The flame should have 1/2” to 3/4” blue cones with no yellow tipping, and should not extend out over the baffle edges.

—

Page 27

PROBLEM

TOP BURNERS

NOT LIGHT

NOT

BURN EVENLY

BURNERS HAVE YELLOW OR

YELLOW-TIPPED

FLAMES

BURNER FLAMES VERY LARGE OR YELLOW

FOOD DOES NOT

‘ROIL PROPERLY

FOOD DOES NOT ROAST OR BAKE PROPERLY

POSSIBLE CAUSE

● Pilots

are

not lit, Make sure electrical plug is plugged into a live power outlet.

* Burner holes on the side or around the top of burner may be clogged.

Remove burners and clean them with a small sewing needle or small safety pin. Make sure you do not enlarge the holes.

●

Burners may not be fitted correctly onto the mounting brackets. Remove and

reinstall them properly.

Wmm

(A) Yellow flames—

(B) Yellow tips on inner

Call for service

cones—Normal for LP gas

Normal for

naturaJ

gas

●

If burner flames look like (A), call for service. Normal burner flames should

look like (B) or (C), depending on the type of gas you use.

●

With LP gas, some yellow tipping on inner cones is normal.

●

If range is connected to LP gas, check all steps in

the

Installation Instructions.

●

Oven controls not properly set. See the Broiling section.

●

Door not closed.

●

Improper shelf position being used. See the Broiling section.

●

Food is being cooked on a hot pan.

●

Cookware is not suited for broiling.

●

Aluminum foil used on the broiler pan rack has not been fitted properly

and slit as recommended.

●

Oven bottom not securely seated in position.

●

Oven

control not properly set. See the Baking or Roasting section.

●

Shelf position is not correct.

●

Incorrect cookware or cookware of improper size is being used.

Oven thermostat needs adjustment. See the

Adjust

the Oven

Thermostat—

Yourself

section.

●

Clock not set correctly.

●

Aluminum foil used improperly in the oven.

●

Oven bottom not securely seated in position.

(continued next page)

Page 28

THE PROBLEM SOLVER

(continued)

PROBLEM

CLOCK DOES NOT WORK

OVEN TEMPERATURE

TOO HOT OR TOO COLD OVEN LIGHT DOES

NOT COME ON

STRONG ODOR

“BURNING” OR “OILY” ODOR EMITTING FROM OVEN WHEN TURNED ON

POSSIBLE CAUSE

●

Range electrical plug must be securely seated in a live power outlet.

Check for blown fuse or tripped circuit breaker.

Oven thermostat needs adjustment. See the Adjust the Oven Thermostat—

Do Zt Yourse~section.

●

Bulb may be loose or burned out.

●

Electrical plug must be plugged into a live power outlet.

●

Switch operating oven light is broken. Call for service.

●

Improper air/gas ratio in oven.

Adjust

oven burner air shutter.

●

An odor from the insulation around the inside of the oven is normal

for the first

few times oven is used. This is temporary.

●

This is normal in a new oven and will disappear in time.

If you need more help.. call, toll free:

GE Answer

Center@

800.626.2000 consumer information service

Page 29

NOTES

— — -

Page 30

NOTES

Page 31

We’ll Be There

““

‘ith the purchase

of’your

new GE appliance, receive the assurance that if you ever need

.-1

iormation

or assistance from GE, we’ll be there. All you have to do is call—toll-free!

In-Home Repair Service

80&GEXARES(80tW32-2737)

AGE consumer service professional will provide expert repair service, scheduled at a time that’s convenient for you. Many GE Consumer Service company-operated locations offer you service today or tomorrow, or at your

convenience

(7:00

a.m. to

7:00

p.m. weekdays, 9:00 a.m. to 2:00 p.m. Saturdays).

Our

f“actory-trained technicians know your appliance inside and out–so most

repairs can be handled in just one visit.

GEAnswer Center@

800626.2000

Whatever’ your question about any GE m?jor appliance, GE Answer

Centere

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

(kmter”

semicc is open ’24 hours a day, 7 days a week.

For Customers With Special Needs...

8011626200t.1

Upon request, GE will pro~ide

Consumers with impaired hearing or speech who have

Braille controls for a variety of

access

a TDD or a conventional teletypewriter may

appliances, and a brochure to call

800-TDD-GEAC

(800-83 ?-4322) to request

assist in planning a barrier-free

information or service. kitchen for persons with limited mobility. To obtain these items,

fi-ee of’charge,

call 800.62 ?6.2000.

Seruice

Contracts

8011626-2224

YOLI ciLn

have the secure feeling that GE Consumer Service

will

still be there

after

you[ warranty expires. Purchase a GE contract while your warranty is still

in effect and

yoLI’11

receive a substantial discount. With a multiple-year contract,

you’re assured of future semice at today’s prices.

Parts

andAccessories

80@626-2002

Individuals qualified to service their own appliances

User maintenance instructions contained in this booklet

have needed parts or accessories sent directly to

cover procedures intended to be performed by any user.

home. The GE parts system provides access to over

Other servicing generally should be referred to qualified

47,000 parts... and all GE Genuine Renewal Parts are

service

personnel. Caution must be exercised, since

fully warranted. VISA, MasterCard and Discover cards

improper servicing may cause unsafe operation.

are accepted.

Page 32

YOUR GE GAS RANGE

Staple sales slip or

cancelled

check

here. Proof of original purchase date

WARRANTY

needed to obtain service

under warranty.

WHAT IS COVERED

FULL ONE-YEAR WARRANTY

This warranty is extended to

For

one year from date of original

the original purchaser and any

purchase, we will provide, free of

succeeding owner for products

charge, parts and service labor in

purchased for ordinary home use

your home to repair or replace

in the 48 mainland states,

Hawaii

any part of

the

range that fails

and Washington,

D.C.

In Alaska the

because of a manufacturing

warranty is the same except that it

defect.

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. Should your appliance need

service, during warranty period or beyond, call 800-GE-CARES (800-432-2737).

WHAT IS NOT COVERED

● 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, please contact your dealer or our Consumer Affairs office at the address below, or call, toll free:

GE Answer

Cente@

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

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.

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 local or state consumer affairs office or your state’s Attorney General.

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

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

Recycled Paper

Part No. 164 D2966P053

JGSC12

Pub

No.

49-8523

694

Printed in LaFayette, GA