GE JGSP31GEP6WG, JGSP31GEP5WG, JGSP31GEP4, JGSP31GEP1, JGSP30GEP5BG Owner’s Manual

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Contents

Aluminum Foil 5, 12, 16 Roasting, Roasting Guide 14-15
Anti-Tip Device 3, 7, 28 Self-Cleaning Instructions 20-22

Appliance Registration 2 Shelves 9, 14, t9, 20, 22
Cm'e and Cleaning 18-19 Thermostat Adjustment 19

Clock 10 Vent Duct 10
Consumer Services 31 Problem Solver' 25-26

Electronic Conu_ols 10 Safety Instructions 2-5

Energ3,-Sm4ng Tips 4 Surface Cooldng 8, 9
Features 7 Burner Glates 18

Flooring Under flae Range 6 Bunaers 17
I.,eveling 6 Control Settings 8

Minute/Second rimer 10 Cookware Tips 9
Model and Serial Number's 2 Flame Size 8

Oven 9-10 Lighting Instructions 8

Aii Adjustment 24 Toe Space Filler 27
Baking, Baldng Guide 12, I3 Warxanty Back Cover

Broiler Pan and Rack 16, 17, 19
Broiling, Broiling Guide 16-17

Control Settings t0-11
Door Removal I9

Light; Bulb Replacement 9, 19
Oven Bottom Removal 24

Oven Timer 10, 11 GE,qnswer Center_

Preheating 13 800o626_2000

ModelsJGSP30GEP

JGSP31GEP

GEAppliances

i ii

Help us help yOUo,o

Read this book carefully.

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

properly

Keep it handy for' answers to your

questions.
If you don't understand something

or need more help, write (include
your phone number):

Consumer Affairs
GE Appliances

AppIiance Park
Louisville, KY 40225

Write down the model
and serial numbers.

You'll find them on a label on the
front frame behind the storage

drawer. See page 7..
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

If you need service...

To obtain service, see the
Consumer Services page in the

back of this book
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, Kentucky 40225

FINALLX, if your problem is still

not resolved, write:

Major Appliance Consumer

Action Panel

20 North Wacker Drive
Chicago, illinois 60606

WARNING :If the
information in this
manual 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

departmenL

Installation and service

must be performed by a

qualified installer, service

agency or the gas supplier.

Save time and money.

Before you request
service...

Check the Problem Solver on page

25. It lists causes of minor
operating problems that you can

correct yourself.

2

IMPORTANT SAFETY INSTRUCTI[ONS

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
further 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 it
off if necessary,

° Have your range installed

and properly grounded by a
qualified installer, in accordance

with the Installation Instructions.
Any adjustment and service

should be perfoimed only by
qualified gas range installers or

service technicians,
° Plug your range into a 120-

volt grounded outlet only. Do
not remove the round grounding

prong from the ptugo If in doubt

about the grounding of your'
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 pacIdng materials
are removed from the range

before operating it, to prevent
fire or smoke danage should

the packing material ignite.

• Locate range out of ldtchen

traffic path and out of drafty
locations to prevent 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) on

which it is to be used. Your
range can be converted for use

with either type of gas. See
Installation Instructions

° 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

° Don't leave children alone
or unattended where a range

is hot or in operation. They
could be seriously burned,,

° Don't allow anyone to climb,

stand or hang on the oven

door, storage drawer or range
top. 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 THE

RANGE--CHH,DREN
CLIMBING ON THE RANGE
TO REACH ITEMS COULD

BESEmOUSLV 'OURED.

WARNING-All ranges

can tip and
injury could

result. To
prevent

accidental
tipping of

the range,
attach it to the

wail or floor
by installing

the Anti-Tip

device supplied. Make sure the
chain fits securely into the slot

in the bracket.
Kyou pull the range out from the

wall for any reason, make sure
the device is properly engaged

before you push the range back_
Please refer to tire Anti-Tip

device information on page 27,,
Do not allow the chain or bracket
to damage the gas plumbing in

any way,

• Let burner grates and other
surfaces cool before touching

them or leaving them where
children can reach them.

(contim¢ed next page)

_€_
g_

3

IMPORTANT SAFETY INSTRUCTIONS Icontinued

o Never wear loose fitting or
hanging garments while using

the appliance. Be careful when
reaching for items storedin

cabinets over the cooktop.
Flammable material could be

ignite d if brought in contact
with flame or hot oven surfaces

and may cause severe burns.

- For your safety, never use
your appliance for warming
or heating the room.

• Do not use water on grease

fires. Never pick up a flaming
pan. Turn off burner, then

smother flaming pan by
covering pan completely with

well-fitting lid, cookie sheet or
flat tray, Flaming grease outside

a pan can be put out by
covering with baking soda or, if
available, a multi-propose dry

chemical dr foam-type fire
extinguisher,

- Do not store flammable
materials in the oven, storage

drawer or near the cooktop.
Do not store or use gasoline or

other flammable vapors and
liquids in the vicinity of dais or

any other appliance.

• Do not let cooldng grease or

other flammable materials
accunmlate in or near the

range.
* Do not use range for a

storage area.

• When cooking pork, follow
the directions exactly and

always cook the meat to an
internal temperature of at least

170°E This assures that, in the

remote possibility that trichina
may be present in the meat, it

will be killed mad the meat will
be safe to eat.

Surface Cooldng

- Always use the LITE
position when igniting top

burners and make sure the
burners have ignited

* Never leave surface burners
unattended at high flame

settings. Boilover causes
smoking and greasy spiltovers

that may catch on fire,
, Adjust top burner flame size

so it does not extend beyond
the edge of the cookware.

Excessive flame is hazardous_

* Use only dry pot holdersm
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

acts as a heat trap, which may o
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
flesh foods can cause hot fat to

bubble up and over sides of pan,
* Use least possible amount of

fat for effective shallow or
deep-fat frying. Filling the pan

tod full of fat cma cause
spillovers when food is added.

* If a combination of oils or
fats will be used in frying, stir

together before heating or as
fats melt slowly.

in place of a pot holder,
* To minimize the possibility

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

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 surface burner

° Use a deep fat thermometer
whenever possible to prevent

overheating fat beyond the
smoking point.

- Use proper pan size--Avoid
pans that are unstable or easily

to OFF before removing tipped, Select cookware with
cookware, fiat bottoms large enough to

* Carefully watch foods being

fried at a high flame setting.

*Never block the vents (air
openings) of the range, They

provide the air inlet and outlet
that are necessary for the range

to operate properly with correct
combustion. Air openings are
located at the rear of the cooktop,

at the top of the oven door and
under the storage drawer.

° 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

cover burner grates. To avoid
spillovers, make sure cookware

is large enough to contain food
properly, This will both save

cleaning time and prevent
hazardous accumulations of

food, since heavy spattering oi
spillovers left on range can

ignite. Use pans with handles

that can be easily grasped and
remain cool

• When using glass cookware,

make sure it is designed for top-

of-range cooking.

° Keep all plastics away from
top burners.

4

* Do not leave plastic items on
the cooktop--they may melt if

left too close to the vent,
o Do not leave any items on

the cooktop. The hot air from
the vent may ignite flammable

items and wilt 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 aH 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 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

o Do not use 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 escape can cause
burns to hands, face and eyes.

° Keep oven free from grease
buildup.

* Place oven shelves in desired
position while oven is cool.

*Pulling out the shelf to the
shelf stop is a convenience in

lifting heavy foods. It is also a
precaution against burns from

touching hot surfaces of the
door or oven walls,

*Don't heat unopened food

containers in the oven.
Pressure could build up and

the container could burst,

causing an injury.

*Don't use aluminum foil

anywhere in the oven except

as described in this book.

Misuse could result in a fire

hazmd or damage to the range..

* When using cooking or

roasting bags in the oven,

follow the manufacturer's

directions,

*Be sure to wipe up excess

spillage before self-cleaning

operation.

*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,

oAlways remove the broiler

pan from the oven as soon as

you finish broiling. Grease left

in the pan can catch fire if oven

is used without removing the

grease from the broiler pan_

*Make sure broiler pan and

rack are in place correctly to

reduce the possibility of a

grease fire,

° When broiling, if meat is too

close to the flame, the fat may

ignite. Trim excess fat to
prevent excessive flare-ups

*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 Use and Care Book.

* Keep range clean and free
of accumulations of grease or

spillovers, which may ignite.

Self-Cleaning Oven

*Do not clean door gasket
before reading special

cleaning instructions on
page 20. The door gasket is

essential for a good seal. Be
careful not to rub, damage or

move it.,
*Do not use oven cleaners. No

corranerciat oven cleaner or
oven liner protective coating of

any kind should be used in or
around any part of the oven,,

* Before self-cleaning the
oven, remove broiler pan and

other cookware.

If You Need Service

* Read "The Problem Solver"
on page 25 of this book.

* Don't attempt to repair
or replace any part of your
range unless it is specifically

recommended in this book.
All other seiwicing should

be referred to a qualified
technician_

SAVE THESE
INSTRUCTIONS

L.E Conversion Kit

Your iange is shipped from the
factow set to operate only with

NatulaI Gas. if you wish to use
your range with Liquefied

Petroleum Gas, you can have your
sales person order Kit JXA039 fi3r

model JGSP30GEP or Kit JXA069
for model JGSP3 t GEP

_te

5

Flooring under

Leveling the Range

EnergyoSaving Tips

the Range

Your range, like so many other
household items, is heavy and

can settle into soft floor
coverings such as cushioned

vinyl or carpeting. When moving
the range on this type of flooring,
use care, and it is recommended

that these simple and inexpensive
instructions be followed,,

The range should be installed on
a t/4-inch-thick sheet of plywood
(or' similar material) as follows:

When the floor covering ends
at the front of the range, the area

that the range wilt rest on should
be built up with plywood to the

same level or' higher than the
floor covering, This will allow
the range to be moved for cleaning

or' servicing

Use a t ¼" open-end or adjustable

wrench to equally back out the

four legs. The flanges (rims) below

the sides of' the maintop must be

raised above the top of the

countertop Carefully slide the

range into its installation space

Observe that it is clearing the

countertopo Then place a spMt

level or a glass measuring cup
partially filled with water on one

of the oven shelves to check for

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

placed diagonally first in one
direction and then the other,

Adjust the four legs carefully,,
Level the range front to back and
side to side, The range legs must
rest on the floor, The range must

not hang fr'om the countertop,

• Preheat the oven only when
necessary,, Most foods will cook
satisfactorily without preheating,

If you find preheating is necessary,
listen for' the beep and put food in

the oven promptly after the oven
is preheated,

• Always turn oven OFF before
removing food,

, During baking, avoid frequent
door openings, Keep door open as

short a time as possible if it is
opened,

• Cook complete oven meals
instead ofjust one food item,

Potatoes, other' vegetables and
some desserts will cook together
with a main-dish casserole, meat
loaf; chicken or' roast, Choose

foods that cook at the same
temperature and in approximately

the same time

• Use residual heat in oven
whenever possible to finish

cooking casseroles, oven meals,
etc, Also add rolls or precooked

desserts to warm oven, using
residual heat to warm them,,

6

Features of Your Range

t_

m

Explained

Feature Index on page

t Model and Serial Numbers 2

2 Oven Door Gasket 20

3 Removable Oven Bottom 24

4 Oven Shelves (easily removed 9, i9

or repositioned on shelf supports)

5 Automatic Oven Door Latch 20

6 Surface Burner Controls 8

7 Glass Cooktop 16

8 Oven Vent 10

9 Anti-Tip Device .3,5, 28

(see Installation Instructions)

Explained

Feature Index on page
11 OVEN CANCEL Button 11

12 Electronic Controls I0, 11

I3 Electronic Display Panel 10

t4 Oven "On" Indicator 9, I0

15 Set Knob 10, II

I6 Oven Light Switch (lets you turn I0

interior oven light on and off)

17 Oven Interior Light 10, 19

t8 Oven Shelf Supports 9
19 Removable Oven Door' 18

20 Broiler Pan and Rack 15, 19

t_

I

_o

m

w

10 Surface Burners and Grates 8, 17, 18

21 Storage Drawer 23

7

Surface Cooking

Electric Ignition

Your surface burners are lighted
by electric ignition, eliminating the

need fOr'standing pilot lights with

constantly burning flames,
In case of a power failure, you

can light the surface burner's 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

fighting burners this way.
Surfiace burners in use when an

electrical power failure occurs will
continue to operate normally,

Surface Burner Controls

Rnobs that turn the surface burners
on and off are marked as to which

bu hers they control, The two
knobs on the left control the left

fl'ont and left rear burners, The two
kn_bs oil the right conu'ol the right

fror t and r'ight rear' burners,

To Light a Surface Burner

Push the control knob in and turn it

counterclockwise to LATE, You

wil! hear a little "clicking"

noise_the sound of the electric
spark igniting the burner.,

How to Select Flame Size

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

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

FOR SAFE HANDLING OF
COOKWARE NEVER LET THE
FLAME EXTEND UP THE

SIDES OF THE COOKWARE
Any flame larger than the bottorn

of the cookware is wasted and only
serves to heat the handle,,

When using aluminum or

aluminum-clad stainless steel
pots and pans, adiust the flame so

the circle it makes is about 1/2
inch smaller than the bottom of the

cookware

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 you want

to use,

. Do not operate a burner for an
extended period of time without

cookware on the grate, The finish
on the grate may chip without

cookware to absorb the heat,

• Be sure tim burners and grates are
cool before you place your hand, a

pot holder, cleaning cloths or other
materials on them.

When boiling, use this same

flame size_l/2 inch smaller than
the bottom of the cookware--no
matter' what the cookware is made

of..Foods cook .just as quickly at
a gentle boil as they do at a

furious, rolling boil. A high boil
creates steam and cooks away
moisture, flavor and nutrition.

Avoid it except for the few

cooking processes that need a

vigorous boil.

When frying or warming foods
in stainless steel, cast iron or

enamelware, keep the flame
down iower_to about 1/2 the

diameter of the pan.
When frying in glass or ceramic

cookware, lower the flame even
more.

8

Using Your Oven

Top-of-Range Cookware

Aluminum: Medium-weight
cookware is recommended because

it heats quickly and evenly, Most
foods brown evenly in an

aluminum skillet, Minerals in food
and water wilt stain but will not

harm aluminum A quick scour
with a soap-filled steel wool pad

after each use keeps aluminum

cookware looking shiny and new,

Use saucepans with tight-fitting
lids when cooking with minimum

amounts of water.
Cast Iron: If heated slowly, most

skillets wilt give satisfactory

results.
Enamelware: Under some

conditions, the enamel of some
cookware may melt, Follow

cookware manufacturer's
recommendations for cooking

methods_
Glass: There are two types of' glass

cookware--those for oven use
only and those for top-of-range

cooking (saucepans, coffee and
teapots), Glass conducts heat very

slowly,

Electric Ignition

The oven burner and broil burner
are lighted by electric ignition.

To light either burner, push the
button for' the desired function

and turn the SET knob until the

desired temperature is displayed.
The burner should ignite within

60 seconds

Power Outage

CAUTION: DO NOT MAVdS,
ANY ATTEMPT TO
OPERATE THE ELECTRIC

IGNITION OVEN DURING
AN ELECTRICAL POWER

OUTAGE Neither the oven
nor the broiler can be lit during

an electrical power' outage,
Gas wilt not flow unless the

glow bar is hot
If the oven is in use when a

power outage occurs, the oven
burner shuts off and cannot be

re-lit until power' is restored

Oven Shelves

To remove the shelves fi'om

the oven, pull them toward you,
tilt front end upward and pull

them out.

To replace, place shelf on shelf

support with stop4ocks (curved

extension of shelf) facing up and

toward rear of oven° Tilt up front

and push shelf toward back of
oven until it goes past "stop" on

oven wall,. Then lower front of
shelf and push it al! the way back.

Shelf Positions

m
u

©

et_

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

cooking, tt 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 _ecommends

The shelves me 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 "stop"
position, Place the cookware on

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

reaching into the hot oven,

r_

The oven has four shelf supports_

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

positions for' cooking are suggested
on Baking and Roasting pages,

Oven Light

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

(continued next page)

9

J

Using Your Oven

(continued)

Oven Vent

Your oven is vented through ducts
at the rear of the range (see page

7)_ Do not block these ducts when

cooking in the oven--it is

important that the flow of hot air
flom the oven and fresh air to the

oven burner be uninterrupted,
Avoid touching the vent openings

or' neaxby surfaces during oven or'
broiler operation--they may

become hot,

• Vent openings and nearby

surfaces may become hot. Do not

touch them.
oHandles 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 flom 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°

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 axe
harmless and will evaporate as

the oven continues to heat up,

Electronic Controls

Oven "On" Indicator

The word "ON" is displayed
when BAKE or' BROIL, button is

energized, it goes out when oven
CANCEL, button is pushed or
when oven shuts off automatically,

The oven operation is controlled
electronically. The following

instructions tell you how to operate

the electronic controls

To Set the Clock

1. Push CLOCK button,

2, Turn SET knob to cmrect time

of day. Clock is now set, The clock

must be set to the correct time of

day for accurate automatic oven

timing operations

To Set the

Minute/Second Timer

1. Push TIMER button

2. Turn SET knob to desired

amount of time (up to 9 hours and
59 minutes), The Minute/Second

Timer wil! begin to count down
within a few seconds

3. When time is up, the End-of-
Cycle Tone (.3 long beeps) will

sound and the display will again
show the time of day.

Note: The Minute/Second Timer
is a reminder only and will not
operate the oven,

You can use the Minute/Second
Timer whether or not the oven is

being used., The Minute/Second
Timer does not interfere with

oven operations,

To Cancel the Timer

Push and hold TIMER button for
three seconds This will clear the

Minute/Second Timer' function

To Bake

i. Push BAKE button,

2. Turn SET knob until desired
temperature is displayed.,

A one-second beep will sound
when the oven has preheated to

and stabilized at selected
temperature,

3. When finished baking, push
oven CANCEL button,,

Note: To recall what temperatme
you have selected while the rising

temperature is being shown, push
and hold the BAKE button, The

selected temperature will be shown
while you hold the BAKE button°
The actual oven temperature will

be shown after a few seconds.
You can push the CLOCK button

to display time of' day without
cancelling the oven operation,

You can change the selected
temperature at any time by

pushing the BAVd_. button and
turning the SET knob.

To Broil

1, Push BROIL. button_
2, Turn SET knob until your'

choice of HI BROIL or L.O BROIL

is visible in the display,
When finished broiling, push the

oven CANCEL. button

10

ERectronic Controlts (oomin ed)

Automatic Oven Timer

The oven timer will automatically
start and stop your oven cooking or'

self=cleaning operation for you
For automatic oven cooking:

1, Push COOK TIME. button

2, Turn SET knob to set length
of' baking time

3. Push BAKE button

4. Turn SET knob to set desired
temperature.

When cook time is reached,
the End-of-Cycle Tone (3 long

beeps) wilt sound and the oven

wilt turn off.

During automatic cooking:

*You can push the STOP TIME
button to find out when tile End-

of=Cycle Tone (3 long beeps) will

sound and the oven wilt turn off

o You can push the CLOCK button
to display time of day without
cancelling the oven operation

To Delay Starting an
Automatic Oven Operation

If a delayed cooldng operation
is desired:

1. Push COOK TIME button

2. Set length of baking time with
SET l,:not>

3. Push STOP TIME button.
4, Turn SET knob to time of day

when baking should be completed
Do not set a stop time that is less

than the length of cooking time
plus the current time of day

5. Push BAKE, button
6, Turn SET knob to desired

temperature,
When stop time is reached,

the End-of=Cycle Tone (3 long
beeps) wilt sound and tile oven

will turn off
Caution: Never let food sit in the

oven tbr more than t hour betbre

cooldng starts. Room temperature

is ideal for the growth of harmful

bacteria, Be sure oven light is off
because heat fl'om the bulb will

speed bacteria growth
Note: You can push the STOP

TIME button to find out when the
oven will turn off. Push and hold

the COOK TIME button to find
out when the oven wilt turn on..

ff a delayed self-cleaning oven

operation is desired, see page 21.

How to Change

a Program

When a function has been
entered, you can recall what

has been programmed by
pushing the corresponding

function button. The messages
in the display show you which

function is currently being
displayed. While the function
is displayed, you can change it

with the SET knob. You can
change any programmed

function at any time.

Tones

Endmf-Cycle Tone (3 long beeps_
one second on, one second off):

shows that a timed oven operation
has reached STOP TIME or"that

the Minute/Second Timer has
counted down..

Attention Tone (series of short
beeps, t/4-second on, 1/4-second
off, until proper response is given):

will sound if oven has only been
partially programmed For

example, if you have selected a
cook time but no temperature, you

will hear' the Attention Tone until
you select a temperature or' push

CANCEL,,,
Notification Tone (single, one-

second beep): indicates oven has
stabilized at selected temperature.

Key 'lone (single, 1/10-second beep):
sounds when any button is pushed

Function Error Tone (series of
very rapid beeps, 1/8-second on,

l/4-second off): display will show

a failure code. Cancel Function
Error Tone by pushing the

CANCEL button. If the Function
Error Tone starts again (after about

i5 seconds), call for' service,,

Disconnect the range electrical
supply to stop the tone,,

If tile function en"or occurred while
you were programming the

Electronic Control, push the
CANCEL. button and try again.,

To Cancel the Tone...If you don't
want an audible tone when you

push a button, you can eliminate
the Key Tone by pushing and
holding the CANCEL, button

until you hear a short beep
(in approximately two seconds),

To activate the tone again, push
and hold the CANCEL button once

more until you hear a short beep,
Cancelling or activating the tone
should only be done when there is

no oven operation programmed
Pushing the CANCEL button will

clear all functions except the Clock
and Minute/Second Timer'.

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11

Baking

How to Set Your Oven
for Baking

1. Position the shetf or shelves in

the oven If cooking on two
shelves at the same time, stagger

the cookware for best heat
circulation

2, Close oven door:

3. Push the BAKE button and turn
the SET knob until desired

temperature is displayed If'
preheating is desired, do not put

food in the oven until a one-second

beep sounds to tell you the oven is

preheated°

4. Open door and place food in
oven on center of shelf, Allow at

least 2 inches between edge of
bakeware and oven wall or

adjacent cookware

5. Close oven door.

6. Check food for aloneness at
minimum time on recipe Cook

longer if necessary Push CANCEL
button and remove food

Shelf Positions

Most baking is done on the second
shelf position (B) from the bottom,

When baking three or' four' items,
use two shelves positioned on the
second and fourth sets of supports

(B & D) from bottom of oven,
Bake angel food cakes on first shelf

position (A) from bottom of oven

Baking Tips

. Follow a tested recipe and
measure tile ingredients careffllly

If you are using a package mix,
follow label directions

• Do not open the oven door during
a baking operation--heat will be

lost and the baking time might
need to be extended This could

cause poor' baking results If you

must open the door; open it
partially---only 3 or 4 inches--and

close it as quickly as possible,
*Do not disturb the heat

circulation in the oven with the use
of aluminum foil If foil is used,
place a small sheet of it, about I0
by 12 inches at the most, on a

tower shelf several inches below
the food, Do not place foil on the

oven bottom.

Common Baking Problems
and Possible Solutions

PIES

Burning around edges

° Edges of crust too thin.
° Inconect baking temperature

Bottom crust soggy and unbaked
* Allow crust and/or filling to cool

sufficiently before filling pie shell
*Filling may be too thin or juicy.

*Filling allowed to stand in pie
shell before baking, (Fill pie shells
and bake immediately.)

° Ingredients and proper measuring
affect the quality of the crust. Use
a tested recipe and good technique
Make sure there are no tiny holes
or tears in a bottom crust.

"Patching" a pie crust could
cause soaking.

Pie filling runs over

• Top and bottom crast not well
sealed together,
° Edges of pie crust not built up

high enough°
° Too much filling.

- Check size of pie plate,
Pastry is tough; crust not flaky

• Too much handling.

• Fat too soft or cut in too fine.
Rot! dough lightly and handle as

little as possible.,

CAKES
Cake rises higher on one side

• Batter spread unevenly in pan,
° Oven shelves not level,,

° Using warped pans,
Cakes cracking on top

. Oven temperature too high

• Batter too thick, follow recipe
or exact package directions

• Check for proper shelf position

• Check pan size called for in recipe
. Improper mixing of cake

Cake falls

• Too much shortening, sugar or
liquid

• Check leavening agent, baking

powder or baking soda to assure

freshness Make a habit to note

expiration dates of packaged

ingredients
oCake not baked long enough or

baked at incorrect temperature

If adding oil to a cake mix, make

certain the oil is the type and
amount specified

Crust is hard

• Check temperature.

• Check shelf position
Cake has soggy layer or streaks

at bottom
, Undermixing ingredients.,

*Shortening too soft for proper
creaming
, Too much liquid,

COOIOES & BISCUITS

Doughy center; heavy crust on
surface

° Check temperature,

• Check shelf position,

• Follow baking instructions
carefully as given in reliable recipe

or on convenience food package

, Flat cookie sheets will give more
even baking results Don't
overcrowd foods on a baking

sheet

° Convenience foods used beyond

their expiration date

Browning more noticeable on

one side

• Oven door not closed properly,

check gasket seal

° Check shelf position

12

Baking Guide

1. Preheating is very important
when baking foods such as

biscuits, cookies, cakes and other
pastries.

Preheating is not necessary when
roasting or' for' long-time cooking

of whole meals.

Food
Bread

Biscuits (V.,in thick)

Coffee cake

Corn bread or muffins
Gingerbread

Muffins

Popovers
Quick loaf bread

Yeast bread (2 loaves)
Plain rolls

Sweet rolls

Cakes
(without shortening)

Angel food
Jelly roll
Sponge

Cakes
Bundt cakes

Cupcakes
Fruitcakes

Layer
Layer, Chocolate

Loaf
C0okies

Brownies
Drop

Refrigerator
Rolled or sliced

Fruits,

Other Desserts

Baked apples
Custmd

Puddings, rice
and custard

Pies
Frozen

Meringue

One crust

Two crust
Pastry shell

Miscellaneous
Baked potatoes

Scalloped dishes
Souffles

Cookware Positions

Shiny Cookie Sheet B, C

Shiny Metal Pan with B. A
satin-finish bottom

Cast-iron or Glass Pan B

Shiny Metal Pan with B

satin-finish bottom
Shiny Metal Muffin Pans A, B

Deep Glass or Cast-Iron Cups
Metal or Glass Loaf Pans

Metal or Glass Loaf Pans
Shiny Oblong or Muffin Pans

Shiny Oblong or Muffin Pans

Aluminum Tube Pan
Metal Jelly Roll Pan

Metat or Ceramic Pan

Metal or Ceramic Pan
Shiny Metat Muffin Pans

Metal or Glass Loaf or
Tube Pan

Shiny Metal Pan with
satin-finish bottom

Metal or Glass Loaf Pans

Metal or Glass Pans
Cookie Sheet

Cookie Sheet
Cookie Sheet

Glass or Metal Pans
Glass Custard Cups or Casserole

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

Foil Pan on Cookie Sheet
Spread to crust edges

Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan

Set on Oven Shelf
Glass or Metal Pan
Glass Pan

2. Aluminum pans conduct heat
quickly, For most conventional
baking, light, shiny finishes give best

results because they help prevent
overbrowning, 17oi.best browning
results, we recommend dull bottom

surfaces for'cake pans and pie plates..

Shelf

B
B

A,B

A,B

B,A

A
B
A

A,B

B

A,B

B
B

B

B,C

B,C

B,C
B,C

A,B,C

B

B

A

B,C

A,B

B
B

A,B,C

A,B,C

B

Oven Time,

Temperatures Minutes

400°-475°

350°.400 °

400°-425 °

375° 45-60
3500-375° 45-60
375%425° 45-60
3750-425° 10-25
350%375D 20-30

3250-375 ° 30-55
3750-400 ° 10-15
325°-350 ° 45-60

325°-350 ° 45-65
3500-375 ° 20-25
275o-300 ° 2-4 hrs

350_-375 ° 20-35
3500-375 ° 25-30

350° 40-60

325°-350 ° 25-35
350°-400° !0-20

,t00°-425 ° 6-12
375%400 ° 7-12

350°-400° 30_60
300°-350° 30-60

325° 50-90

4000-425° 45-70

325o-350° 15-25

400°-425 _ 45-60
4000-425 ° 40-60

450 ° 12-16

325°-400 ° 60-90
325°-375 _ 30-60

3000-350 ° 30-75

3° Dark or non-shiny finishes and
glass cookware generally absorb

heat, which may result in dry, crisp
crusts Reduce oven heat 25°E if

lighter crusts are desired Rapid

browning of some foods can be
achieved by preheating cast-iron

cookware.

Comments

15-20

20-30

20-40

45-55

20-30

Canned, refrigerated biscuits take 2 to
4 minutes less lime

Preheat cast-iron pan for crisp crust

Decrease about 5 minutes for muffin
mix, or bake at 450°F for 25 minutes,

then at 350_'E for I0 to 15 minutes

Dark metal or glass cookware gives

deepest browning

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

Two-piece pan is convenient
Line pan with waxed paper

Paper liners produce moister crusts
Use 300°F and Shelf B for small or
individual cakes

If baking four layers, use Shelves
B and D

Bar cookies from mix use same time
Use ShelfC and increase temperature
25° to 50°F for more browning

Reduce temperature to 300_F for
large custard
Cook bread or rice pudding with

custard base 80 to 90 minutes.

Large pies use 400°F and moretime
To quickly brown meringue, use

400°F. for 9 to 11 minutes
Custard fillings require lower

temperature and longer time

Increase time for large amount or
size

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Roasting

Roasting 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
spattering to a minimum When

roasting, it is not necessary to sear,
baste, cover' or add water to your

meat, Roasting is easy, just follow
these steps:

Step 1: Position oven shelf at
second from bottom position (B)
for small size roasts (3 to 5

pounds) and at bottom position (A)
for' larger roasts,

1

Step 2: Ch_ck weight of roast.
Place meat fat-side-up or poultry
breast-side-up on roasting rack in a

shallow pan_ The melting fat will
baste the meat Select a pan as

close to the size of the meat as
possible (Broiler pan with rack is

a good pan for' this.)
Step 3: Push BAKE button and

turn SET knob until desired
temperature is displayed, Check

the Roasting Guide for
temperatures and approximate

cooking times,

Step 4: Most meats continue to
cook slightly while standing after'

being removed from the oven,.
Standing time recommended for

toasts 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 rise, if desired,
remove the roast from the oven

when its internal temperature is 5°

to 10°E tess than the temperature
shown in the Roasting Guide,

Frozen Roasts

Frozen roasts of beef, pork, lamb,
etc,, can be started without

thawing, but allow 15 to 25
minutes additional time per pound

(15 minutes additional time per
pound for roasts under 5 pounds,

more time for larger roasts),
Thaw most frozen poultry before

roasting to ensure even doneness,
Some commercial frozen pouluy

can be cooked successfully without
thawing Follow directions given

on packer's label,

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

Ternperatures are shown in Roasting
Guide on page 15. For roasts over 8
lbs,, cooked at 300°F. with reduced
time, 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 from oven, Be sure
to cut across the grain of the meat

Q. Do I need to preheat my
oven each time I cook a roast

or poultry?
A, it is rarely necessary to preheat

your' oven, Preheat only for very

small roasts, which cook a short

length of time,,
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. Can I 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_

14

Roasting Guide

Meat
Tender cuLs; rib, high quality sirloin

tip. rump or top roun&

Lamb leg or bone-in shoulder*

Veal shouldm; teg or loin*
Pork loin, rib or shoulder*

Ham, precooked

*For boneless rolled roasts over 6

inches thick, add 5 to 10 minutes per
pound to times given above

Poultry
Chicken or Duck

Chicken pieces

Turkey

Oven

Temperature Doneness

325° Rare:

Medium:
Well Done:

325° Rare:

Medium:
Welt Done:

325 °
325 °

325 °

Well Done:
Well Done:

To Warm:

325 ° Well Done: 35-40
350 ° WelI Done: 35-40

325 ° Welt Done: 18-25

Approximate Roasting Time

in Minutes per Pound
3 to 5 lbs_ 6 to 8 lbs,

24-33 f8-22
35-39 22-29
40-45 30-35

21-25 20-23
25-30 24-28

30-35 28-33
35-45 30-40

35-45 30-40

17-20 minutes per pound (any weight)

3 to 5 Ibso

Over 5 ibso
30-35

10 to 15 lbs,

Over 15 lbs,

15-20

Internal

Temperature °E1)0pe

140°-150 °
150%160 °
!70°-I85 °

_40_-150 °
t50°-I60 _
170°-185 °

170°-I80 °
170°-t80 °
115°-I25 °

185°-190 °
185°-190 o

In thigh:

185°-190 °

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Broiling

Broiling is cooking food by intense

radiant heat from the upper bruit

unit in the upper' oven., Most fish
and tender' cuts of meat can be

broiled. Follow these steps to keep
spattering and smoking to a

minimum,
Step 1: If meat has fat or.gristle

near edge, cut vertical slashes
through both about 2" apart._ If'

desired, fat may be trimmed,
leaving layer about 1/8" thick.

Step 2: Place meat on broiler rack

in broiler pan which comes with

oven Always use rack so fat drips

into broiler pan; otherwise .juices
may become hot enough to catch

fire,,

Step 3: Position shelf on

recommended shelf position as
suggested in Broiling Guide. Most

broiling is done on D position
Step 4: Close the oven door.

Broiling should always be done
with the oven door closed.

Step 5: Press the BROIL button
and turn the SET knob until your

choice of HI BROIL, or LO BROIL.
is displayed. Note: Chicken and

ham are broiled at LO BROIL,
in order to cook food without
overbrowning it.

Step 6: Turn food only once
during cooking, Time foods for

first side pet Broiling Guide
Turn food, then use times given for

second side as a guide to preferTed
doneness. (Where two thicknesses

and times are given together, use
first times given for' thinnest food3

Step 7: When finished broiling,
push the oven CANCEL. button.

Serve food immediately, and leave
pan outside oven to cool during

meal for easiest cleaning

Use of Aluminum Foil

I. tf desired, broiler pan may be

lined with foil and broiler rack
may be covered with f0it for'

broiling. ALWAYS BE CERTAIN
TO MOLD FOIL. THOROUGHLY

TO BROILER RACK, AND SLIT
FOIL TO CONFORM WITH

SLITS IN RACK.. Broiler rack is

designed to minimize smoking and

spattering, and to keep drippings

cool during broiling. Stopping fat

and meat .juices from draining to
the broiler pan prevents rack fl'om

serving its purpose, and .juices may
become hot enough to catch fire.

2. DO NOT place a sheet of
aluminum f0il on shelf, To do so

may result in improperly cooked
foods, damage to oven finish and

increase in heat on outside surfaces
of the oven,,

Questions & Answers

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

Q. Should I salt the meat before
broiling?

Ao No. Salt draws out the,juices

and allows them to evaporate,
Always salt after cooking.. Turn

meat with tongs; piercing meat
with a fork also allows juices to

escape. When broiling poultry or

fish, br_ash each side often with
butter,.

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 longest period of time
indicated in the Broiling Guide

Turn food only once during
broiling,

Q. Do I need to grease my
broiler rack to prevent meat
from sticking?

A. No, The broiler' rack is designed
to reflect broiler' heat, thus keeping
the surface cool enough to prevent

meat from sticking to the surface.
However, spraying the broiler rack

lightly with a vegetable cooking
spray before cooking will make
cleanup easier:

i

1

16

Broiling Guide

t. Always use broiler pan and rack

that comes with your ovem It is
designed to minimize smoldng and

spattering by trapping juices in the
shielded lower part of the pan

2. Broiling should always be done
with the oven door' closed

3. For steaks and chops, slash fat
evenly around outside edges of meal

To slash, cut crosswise through

outer fat surface ,just to the edge of

Food

Bacon

Ground Beef
Well Done

Beef Steaks

Rare
Medium
Well Done
Rare

Medium

Welt Done

Chicken (450 °)

Quantity and/or
Thickness

112lb (about 8
thin slices)

1 Ib (4 patties)

1/2 to 3/4 in thick

1 in thick

(1 to tV.,lbs)

!'Ain, thick

(2 to 2'/-'lbs )

1 whole

(2 to2½|bs).

split lengthwise

.....Bake Product

Bread (Toast) or
Toaster Pastries

English Muffins
Lobster tails

(6 to 8 oz each)

Fish

Ham slices (450°)
(precooked)

Pork chops

Well Done

Lamb chops
Medium
Well Done

Medium
Well Done

Wieners and
similar precooked

sausages,
bratwurst

2 to 4 slices

1pkg (2)

2 (split)
2-4

l-Ib fillets i/4 to
1/2 in thick

l in thick

2 (I/2 in think)
2 (t in thick),
about i fb

2 (I in thick)
about i0 to t2 oz

2 (172in thick),

about t lb

1-1b pkg (10)

the meat Use tongs to turn meat
over to prevent piercing meat and

losing juices

4. If desired, marinate meats or'
chicken before broiling or brush

with barbecue sauce last 5 to t0
minutes only,

5, When arranging food on pan, do
not let fatty edges hang over sides,

which could soil oven with fat
dripping

Shelf

Position

D

D

D
D
D
D
D
D

B

D

D

C

D

C

D
C

D
D

D
C

D HI

HI or First Side

LO Broil Time, Minutes

HI 5

HI 8-9

Ht

LO

HI 2-3

HI

HI

LO

HI

Ht

9

12-13

13
10
15

25

28-30

3-4

t3_16

5

8

t0-t2
12-13

8

t0
10

17

6, Broiler does not need to be
preheated However, for very thin

foods, or to increase browning,
preheat if desired

7. Frozen Steaks can be

conventionally broiled by
positioning the oven shelf' at next
lowest shelf position and increasing

cooIdng time given in this guide

1V,,times per side_

Second Side

Time, Minutes :

2¼

6-7

7

5-6
8_9
6-7

9-12

I6-I8

t8-20 Reduce time about 5 to 10 min per side

t/2-t Space evenly Place English muffins cut-

Do not

turnover

5 Handle and turn very carefully Brush with

8 Increase time 5 to I0 rain per side for

4-5

8-9

10

4-6

t2-14

1-2

Comments
Arrange in single layer

Space evenly
Up to 8 patties take about same time

Steaks less than 1 in thick cook
through before browning Pan frying is

recommended Slash fat

for cut-up chicken, Brush each side with
melted butter Broil with skin-side-down

first and broil with door closed

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

lemon butter before and during cooking, if

desired Preheat broiler toincrease browning

1½in, thick or home-cured ham

Slash fat

SIash fat4-7

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

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17

Care and Cleaning

(See Cleaning Guide on page 23.)

Proper care and cleaning are
important so your oven will give

you efficient and satisfactory
service Follow these directions

carefully in caring for' it to assure
safe ,and proper maintenance.

BE SURE ELECTRICAL

POWER IS OFF BEFORE

CLEANING ANY PART OF

THE RANGE.

Control Panel

It's a good idea to wipe the control
panel clean after each use of the
range. For a more thorough

cleaning, the knobs can be
removed by pulling them off the

knob stems. If knobs are removed,
do not allow water to run down the

inside surface of the glass while
cleaning. Clean with mild soap and
water, rinse with clean water and

polish dry with a soft cloth..

Do not use abrasive cleansers,

strong liquid cleaners or oven
cleaners on the control panel--

they will damage the finish,.

Cooktop Glass

To keep the cooktop looking its
best, wipe up any spills as they

occur, This will keep them from

burning on and becoming more
difficult to remove..

As soon as the cooktop is cool,
wash the glass surface with a cloth
moistened with warm, soapy
water'; rinse with clean water, and

dry with a soft cloth. You can use
any liquid household detetgent. Do

not use abrasive materials such as
metal pads, cleansing powder and

impregnated pads--they may
scratch the surface° Do not use

harsh chemicals such as bleach or

chemical oven cleaners.

CAUTION: DO NOT COOK
ON OR CLEAN A BROKEN

OR CRACKED COOKTOP.
Cleaning solutions and
spillovers penetrating the

cooktop can create a risk of
electric shock Call f0r service

technician immediately.

Burner Assembly

The burner assemblies should be
washed regularly and, of course,

after spillovers.
Turn all controls off before

removing burner parts.

The electrode of the spark
igniter is exposed when the

top of the burner is
removed. The spark igniter
sparks any time a control

knob is pushed in. Be careful
not to push in any surface
unit controls while the top of

a burner is removed. A
slight electrical shock might

result which could cause you
to knock over hot cookware.

@Burner Grate

Burner Top

['rim Ring

Burner Bowl

Burner Body

Spark Igniter

CAUTION: DO NOT
OPERATE THE BURNER

WITHOUT ALL BURNER

PARTS IN PLACE.

The burner grates, burner tops and

trim rings can be lifted off, making
them easy to clean Removing
them gives you access to the

burner bodies and burner bowls
(To avoid snagging cloth on spark

igniters, leave burner caps in place
when cleaning burner bowls ) DO

NOT REMOVE BUP,2qER
BOWLS. The bowls hold the

cooktop glass in place Wash burner
parts with all-purpose non-abrasive

cleaner and warm water Soak
stubborn soil Dry them with a

cloth--don't reassemble them wet
To reassemble: Place the trim ring

onto the burner body first. Before

ieplacing the burner top, first
examine the four notches on its

underside.. One of the notches,
shaped differently from the other

three, includes an indexing key for
the spark igniter---this notch fits

over the spark igniter: When
replacing burner grate, make sure
the bottoms of the four' larger

burner' grate fingers fit into the
corresponding indentations in the

burner bowl,

Burner Grates

Porcelain enamel burner grates
should be washed regularly and, of

course, after spillovers. Wash them
in hot, soapy water and rinse with
clean water: Dry the grates with a

cloth--don't put them back on the
range wet_ When replacing the

grates, be sure they're positioned

securely over' the burners.

To get rid of burned-on food, soak
the grates in a slightly dituted

liquid detergent.
Although they're durable, the

grates witl gradually lose their
shine, regardless of the best care

you can give them. This is due to
their continual exposure to high

temperatures.
Do not operate a burner for' an

extended period of time without
cookware on the grate. The finish

on the grate may chip without
cookware to absorb the heat..

18

Lift-Off Oven Door

Broiler Pan & Rack

Thermostat Adjustment

The oven door is removable to

make tile interior" more accessible.

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 spring hinge
and the oven door frame as the

hinge could snap back and pinch
your' fingers.

To replace the door, make sure
the hinges are in tile "out"

position, Position the slots in tile
bottom of the door squarely over

the hinges, Then lower the door
slowly and evenly over both

hinges at the same time. If hinges
snap back against the oven frame,
pull them back out,

Oven Shelves

You may clean the shelves with
a mild abrasive cleanser' following

manufacturer's directions After
cleaning, rinse the shelves

with clean water' and dry with
a clean cloth.

To remove heavy, burned-on soil,
soapy metal pads may be used

following manufacturer's
directions, After scrubbing, wash
with soapy water, rinse and dry..

Oven shelves may be cleaned in
self-cleaning oven. However', they
wilt darken, lose their luster and

become hard to slide. Wipe the

shelf supports with cooking oil
after self-cleaning to make shelves
slide more easily.

After broiling, remove the broiler
pan and rack and carefully pour

off the grease Wash and rinse the
broiler pan and rack in hot,

soapy water.
If' food has burned on, sprinkle the

rack while hot with detergent and
cover with wet paper towels or a

dishcloth. That way, burned-on

foods will soak loose while the
mea! is being served,

Do not store a soiled broiler pan
and rack in the oven. Do not clean

in self cleaning oven,

Oven Light Bulb

Tile light bulb is located in the
upper right corner of the oven,

Before replacing the bulb,
disconnect electric power to the
range at the main fuse or' circuit

breaker panel or' unplug tile range
from tile electric outlet, Let the

bulb cool completely before
removing it, Do not touch a hot
bulb with a damp cloth, If' you do,

the bulb will break,

Gasket

/ Crystal

_'i_._: -- 5 Over Ring

To remove:

•Remove tile 3 screws in the lamp

cover,

. Detach lamp cover and remove
bulb,

To replace:

• Put in a new 40-watt appliance
bulb. (Note: A 40-watt appliance

bulb is smaller than a standmd 40-
watt household bulb.)

° Install lamp cover'. Replace 3
screws and tighten, making sure

cover fits flush with oven wa!l,.

The temperature in your' new range
has been set correctly at the

factory, so be sure to follow the

recipe temperatures and times the
first few times you bake in your'

new oven..
If'you think tile oven should be

hotter' or cooler', you can adjust it
yourself, To decide how much to
change the temperature, set the

oven temperature 25°E higher or
lower" than the temperature in your'
recipe, then baize, The results of

this test should give you an idea of
how much the temperature should

be changed,
To adjust temperature:

1. Push the BAIZE. button,

2. Select a temperature between
500°F, and 550°F with the

SET knob.

3. Quickly (within two seconds,
before the BAKE function begins)

push and hold the BAKE button
for' about 5 seconds,. The display

will show a plus number, a minus
number, or "00"

4, Turn the SET knob to adjust the
temperature in 5°E steps You can

raise it until +35°F. shows on
display or lower it until -35°E

shows on display If the control
beeps and flashes, push the

CANCEL. button and start over,

5. When you have made the
desired adjustment, push the

CLOCK button to go back to the
time of day display or to use your'

oven as you would normally

Note: The adjustment described
above will not change the self-

clean temperature,

¢3

e_

_t,=t,

• Reconnect electric power to range.

19

Operating the Self-Cleaning Oven

Programmed Cleaning Time:
3 7,-hours

Prepare the Oven Before
Setting the Controls

The oven must be completely cool
in order to set the self-clean cycle

Step 1:
Remove the broiler pan, broiler

rack, all cookwme and any
aluminum foil from the oven

(Oven shelves may be left in the
oven Note: shelves will discolor

during the self-cleaning cycle..)
Step 2:

Wipe up heavy soil on oven
bottom. If you use soap, rinse

thoroughly before self-cleaning
to prevent staining.

Step 3:
o Clean spatters or soil on the oven

front frame (A), under' the front
edge of the oven vent, the door

liner' outside the door gasket and

the fi'ont edge of the oven cavity
(about !" into the oven), Use

detergent and hot water with a
soap-filled steel wool pad, then
rinse well with a vinegar and water

mixture. This will help prevent a
brown residue fi'om forming when

the oven is heated. Buff these areas
with a dry cloth.

° Clean top, sides and outside front
of oven door with soap and water

Do not use abrasives or oven
cleaners,,

Do not let water inn down through
openings in the top of the door' (B).

Clean the door gasket (C) using
a clean sponge to soak the soiled

area with hydrogen peroxide
Repeated soaking may be needed
depending on the amount of soil,
Frequent cleaning will prevent

excessive soit buildup. Do not rub
the door gasket--the fiberglass
material of the gasket has an

extremely low resistance to
abrasion, An intact and well-fitting
oven door gasket is essential for

energy-efficient oven operation
and good baking results, If you
notice the gasket becoming worn,

frayed or damaged in any way or'
if it has become displaced on the
door, you should replace it.

Make sure the oven light bulb
cover (D) is in place.

A. Oven Front Frame
B. Openings in Door

C. Oven Door Gasket
D. Oven Light Bulb Cover

Step 4:
Close the oven door and make

sure the oven light is off
Oven shelves may be cleaned in

the self-cleaning oven However,
they wilt darken, lose their luster

and become hard to slide, Wipe the
shelf supports with cooking oil

after self-cleaning to make shelves
slide more easily

Do not use commercial oven
cleaners or oven protectors in

or near the self-cleaning oven.
A combination of any of these

products plus the high clean-cycle
temperature may damage the

porcelain finish of the oven

Important

The oven door must be closed
and all controls must be set

correctly for the clean cycle to
work properly To help you

understand how the clean cycle
works, the stages of the cycle

are noted below,

1. Touch CLEAN button.

2. Set the controls

3. The words "CLEAN
TIME" are displayed, The
oven begins to heat, the door

locks automatically when
locking temperature is reached

and the word "LOCK" is
displayed

If the oven door is not latched,
the word "DOOR" is

displayed and the oven beeps
continuously Close the door,

touch CANCEL and begin
again

4. When the 3'L, hour cleaning
cycle is over, the word

"CLEAN" goes out and the

oven begins to cool.

5. When the oven temperature
has fallen below the locking

temperature (about 20-30
minutes after the word

"CLEAN" goes out at the end

of the clean cycle), the word

"LOCK" goes out, the door

latch handle can be moved to
the left and the door can be

opened

20

!

i

i

I

l

Set the Oven for Cleaning

The range must be completely cool

in order to set the self-clean cycle,

1. Push the CLEAN button_

2° Turn SET knob in the clockwise
direction about t/2 turn,. The

display will show "3:30?'
The words "CLEAN TIME"

will be displayed on the left.
Within 20 seconds, the words

"CLEAN LOCK" will be

displayed on the right.
Note: You can find out when the

clean cycle will be finished by
pushing the STOP TIME button.

The word "DOOR" is displayed
when you try to set a clean cycle

with the door' open or when the
oven temperature is too high.

To Set a Delayed Start

1, Push STOP TIME button.

2. Turn SET knob to time of day
when you wish cleaning to be

completed (must be more than
3'/-,hours later' than current

time of day)_
3, Push the CLEAN button

4, Turn SET knob in the clockwise
direction about 1t2 turn,

The words "DELAY CLEAN"
will be on in the display until the

clean cycle starts, After the clean
cycle starts, the word "CLEAN"

will be on in the display.
Note: During a delayed self-clean

operation, you can find out when
the oven turns on by pushing and

holding the CLEAN button,,

To Stop a Clean Cycle

I. Press the CANCEL button
2, Wait until the oven has cooled

below locking temperature (about

20-30 minutes) and the word
"LOCK" is off in the display

After Self-Cleaning

1. When a clean cycle is finished,
the word "CLEAN" will be off

in the display_

2. "Wait until the oven has cooled
below Iocldng temperature (about

20-30 minutes) and the word
"LOCK" is off in the display

You will not be able to open the
door unless the oven temperature

is at a safe levd If you cannot
open the oven door immediately

after' the word "LOCK" goes off,

wait about one minute and try again.

You may notice some white ash
in the oven, Just wipe it up with

a damp cloth,.
If' white spots remain, remove

them with a soap-filled steel wool
pad, Be sure to rinse thoroughly

with a vinegar and water mixture,
These deposits are usually a salt

residue that cannot be removed

by the clean cycle,
If' the oven is not clean after one

clean cycle, repeat the cycle

(continued next page)

Qt_

=

Ct_

=

You witt not be able to open the
door right away unless the oven

temperature is at a safe level. If

you cannot open the oven door

immediately after' the word

LOCK _,oes off, wait one

minute and try again.

21

Operating the Self-Cleaning Oven (continued)

Questions and Answers

Q° If my range clock is not
working, can I still self-clean

my oven?
A. No "four' Electronic Controls

use the range clock to help start
and stop your self-cleaning cycle

Q. Can I use commercial
oven cleaners on any part

of my self-cleaning oven?
A. No cleaners or'coatings should

be used around any part of this
oven, If' you do use them and

do not wipe the oven absolutely
clean, the residue can scar the

oven surface and damage metal
parts the next time the oven is

automatically cleaned,
Q. Can I clean the Woven

Gasket around the oven door?
A. Yes, but carefully, and only

with a clean sponge to soak the
soiled area with hydrogen

peroxide. See page 20
Q. What should I do if excessive

smoking occurs during cleaning?

A. This is caused by excessive soil
Press the CANCEL, button. Open

windows to rid room of smoke.
Wait until the oven has cooled

(about 20-.30 minutes) and the
word LOCK is off in the display.

Wipe up the excess soil and reset

the clean cycle..

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

A Yes This is the sound of the

metal heating and cooling during
both the cooking and cleaning

functions..
Q. Should there be any odor

during the cleaning?

A° Yes, there may be a slight odor
during the first few cleanings
Failure to wipe out excessive soil

might also cause a strong odor
when cleaning,

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

of my oven?
Ao This is a normal condition,

iesulting from heating and cooling
during cleaning, These lines do not

affect how your oven performs

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

A. Some types of soil wilt leave
a deposit, which is asia, It can be

removed with a damp sponge
or cloth,

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

A. After many cleanings, oven
shelves may become so clean they

do not slide easily, If you wish
shelves to slide more easily,

dampen fingers with a small
amount of cooking oil and rub
lightly over sides of shelf where

they contact shelf supports.
Q, My oven shelves have become

gray after the selLclean cycle.
Is this normal?

A. Yes, After the self-clean cycle,
the shelves may Iose some luster

and discolor to a deep gray color;

22

Cleaning Guide

NOTE: Let ove n parts cool before touching or handling.

PART MATERIALS TO USE
Broiler' Pan • Soap and Water

and Rack , Soap-Filled

.............. J ...........

Control Panel ' • Damp Clolh

Outside Glass • Soap and Water
Finish

Metal Parts •Soap and Water

Porcelain Enamel • Paper Towel
and Painted Surface* • Dry Cloth

, i .........

Oven Door*

Oven Gasket
Shelves

(See Self-Cleaning
Oven Directions)

Storage Drawer

Oven Liner* • Soap and Water
CAUTION: When in

use, light bulbs can
become warm enough

to break if touched with
moist cloth or towel.

When cleaning, avoid
touching warm lamps

with cleaning cloths if
lamp cover is removed

Control Knobs
Sur face Burner's

and Grates

Scouring Pad

• PIastic Scouring Pad

• Dishwasher-Safe

• Paper Towel

• Soap and Water

• Soap and Water

• Soap and Water

•Hydrogen peroxide

• Soap and Water
. Dishwasher-Safe

• Soap and Water

, Mild Soap and Water

• All-Purpose Mild
Abrasive Cleanser

and Warm Water

GENERAL DIRECTIONS

Drain fat and cool pan and rack slightly (Do not iet soiled pan and rack stand in

oven to cool ) Sprinkle on detergent Fill the pan with warm water and spread a

damp cloth or paper towel over ttle rack Let pan and rack stand for a few minutes
Wash: scour if necessary Rinse and dr3,.OPTION: The broiler pan and rack may

also be cleaned in a dishwasher DO NOT CLEAN IN SELF-CLEANING OVEN
DO NOT USE abrasives, Wast3control panel with soap and water, using a

cleaning powders, steel wool soft cloth Rinse and dry with a soft cloth
or' plastic scouring pads,

They will mar' the surface..

Clean outside of glass door with a glass cleaner that does not contain ammonia Do

not allow water to run down inside openings in tile glass while cleaning
DO NOT USE steel wool, To safely clean surfaces: wash, rinse, and then dry

abrasives, ammonia, acids with a soft cloth Do not allow water to run down
or commercial oven cleaners, inside the surface of the glass while cleaning

DO NOT USE oven If acids should spill on tlaeoven while it is hot,

cleaners, cleansing use a dry paper towel or cloth to wipe them up
powders or' harsh right away. Wlaen the surface has cooled, wash

abrasives.. These might and rinse For other spills, such as fat spatterings,

scratch the surface etc, wash with soap and water when cooled and

then rinse Polish with dry cloth.

DO NOT USE oven INSIDE OF DOOR: Clean ONLY the door liner
cleaner's, cleansing outside thegasket The door is automatically

powders or harsh cleaned if the oven is in the self-cleaning cycle DO
abrasives. NOT rub or damage the gasket Avoid getting soap

and water on the gasket or in any openings on the
door Rinse well NOTE: Soap left on liner causes

additional stains when oven is reheated
OUTSIDE OF DOOR: Use soap and water to

thoroughly clean thetop, sides and front of the
oven door.

See Self-Cleaning section for more information
Shelves can be cleaned with tile self-cleaning function in the oven However. they

will darken, lose their luster and become hard to slide Wipe tile shelf supports with
cooldng oil after self-cleaning to make shelves slide more easily For heavy soil.

clean by hand and rinse thoroughly
Storage drawer may be removed for cleaning Wash with soap and water Rinse with a

damp cloth and dry
Allow to cool before cleaning Frequent wiping with mild soap and water wilt

prolong the time between major cleanings Be sure to rinse thoroughly to avoid

additional stains_

Pull off knobs Wash gently, but do not soak Dr), and return controls to range
DO NOT clean in self-

cleaning oven or dishwasher;

DO NOT USE steel wool or
abrasive cleaners because they
will clog the burner openings

and scratch the burners.

If heavy spiflover occurs, remove burner grates,
burner tops and trim rings (see page 18) Wash

burner parts with all-purpose non-abrasive
cleanser and warm water Soak stubborn soil

Dry them with a cloth_don't assemble wet

t_

t_

rar_

e_

=

t_

=

m_

!

lu==a

=
=

tmw_,

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

Take care not 1otouch hot portion of oven When surface is cool. clean and rinse

23

Minor Adjustments You Can Make

Broil and Oven Burner Air
Adjustment Shutters

Air adjustment shutters for' the
broil and oven burners regulate the

flow of air to the flame

._L_ Loosen

_'±-... adju,tmen,

[_ shutter

Ai, ,

//

The air adjustment shutter for the
top burner is on the rear wal! of the

oven

Loosen .__

Air adjustment
shutter

To determine if the bottom
burner flames are proper,

remove the oven bottom (see
below) and the burner baffle The
flames should have I/2" to 3/4"

blue cones with no yellow tipping,
When the baffle is back in place,

the flames will resettle
Visually check the color of the

flames every six months If they
look like illustration (A) on page
25, call for service

Removable Oven Bottom

The oven bottom can be removed
to clean large spills, and to enable

you to reach the oven burner
Oven bottom must be replaced

before using the self-clean cycle.

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, place a piece of aluminum
foil slightly larger than the baking

dish or a small cookie sheet on
a lower shelf or' under the 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,

Ira 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

to remove any soap before self-

cleaning

The shutter for the bottom burner

is near the back wall behind the
storage drawer:

To adjust the flow of air to either

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

burner tube as needed_

The flames for the top (broil)
burner should burn steady with

approximately 1" blue cones and
should not extend out over the

edges of the burner baffle

24

Unlock Lock

To remove:

I. 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

Cooktop Burner

Assemble the burners as shown in

the preparation section, Turn each

burner full on, Flames 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.
The burner flames should not

flutter or blow away from the
burner'. The inner cone of the

flame should be between 1/2"
and 3/4" long,

Cooktop tf2" to3/4"
Burner\ --_

Questions?

Use This Prob]lem Solver

PROBLEM POSSIBLE CAUSE AND REMEDY

TOP BURNERS
DO NOT LIGHT

BURNERS HAVE
YELLOW OR

YELLOW-TIPPED
FLAMES

BUIUqER FLAMES
VERY LARGE

OR YELLOW

*Make sure the electrical plug is plugged into a live, properly grounded power' outlet.
* Gas supply not connected or not turned on.

- Check tbr power outage_
* Pan sitting on burner grate may be pm"tially blocldng the fi'ee air' flow needed for

combustion. Remove pan and try again.
*Igniter' orifice in burner body may be clogged (see illustration on page 18). Remove

the obstruction_
*Burner pasts not replaced conectly (see page 18)..

*Hole in burner top behind igniter may be clogged.

(A) Yellow flames--

Call for' service

otf burner flames took like (A), call f0r service. Normal burner flames should look like
(B) oi (C), depending on the type of gas you use.

*With LP gas, some yellow tipping on outer' cones is normal°

* If range is connected to LP gas, check all steps in the Installation Instructions.

(B) Yellow tips on outer

eones--Norma! for LP gas

(C) Soft blue flames--

Normal for natural gas

r--"

I

[

!

I

I

!

lt_lt

fro

i

SURFACE BURNER
K2qOBS WILL NOT

TURN

OVEN DOES NOT
COOK PROPERLY

CLOCK AND
MINUTE!SECOND

TIMER DO NOT WORK

. To turn from OFF position, push the !_lob in and then turn,

* Aluminum f0il being used improperly in oven.
o Oven vent blocked on top of range°

, IncorTect cookware being used_ Check each cooldng section for cookware tips
, Oven bottom not securely seated in position
, Electronic Controls set incorrectly Review pages 10 and 11

oCheck common baking, roasting and broiling problems on pages 12-17..

.<

° Make sure the electrical plug is plugged into a live, properly grounded power outlet.
° Check for power outage.

25

Problem Solver (continued)

PROBLEM

OVEN WILL NOT
SELF-CLEAN

STRONG ODOR

OVEN LIGHT DOES

NOT COME ON

If you need more help°o,call, toll free:
GE Answer Center®

800.626.2000
consumer information service

POSSIBLE CAUSE AND REMEDY

o STOP TIME must be more than 31/zhours later than START TIME.

*Oven temperature is too high to Set self-clean operation° Allow the rmage to cool to

room temperature and reset the Controls.

. Improper air/gas ratio in oven. Adjust oven burner air shutters--see page 24
oAn odor from the insulation around the oven liner is normal for the first few times

oven is used, This is temporary

• 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 selvice

26

Range Toe Space Filler ]h structions for
Countertop Heights up to 38"

The range height must be
adjusted to the countertop

height. For' countertop heights
greater than 37", additional steps

may need to be taken as detailed
below,

When the range is elevated to its

maximum height, there is a large
space between the bottom of the

range and the floor, referred to as
the toe space. This may be visually

objectionable The legs should not
be extended any thrther than to
provide a maximum of 3" toe

space. See Fig I
The range is designed to provide a

minimum of 1" air gap at the
bottom of' the range, (Example:
When legs are screwed all the way

into the base rail) See Fig. 2

This gap is very important to the

proper ventilation of the range and
must be maintained when treating

the appearance of the toe space.
The following information is given

to make a filler' for' the toe space
when the legs are extended to

provide a toe space of 2¼_," to 3"
After' the range is installed with the

longer legs and is in position and
level, measure fi'om the bottom of

the bodyside to the floor This will
be the required height of the toe

space filler' side pieces. See Pig, 1.
This height may vary from 2¼d' to

3". Any height less than 2¼_,"may

not be visually objectionable and
not need the filler:

Determine measurements for the

filler' front piece as shown in Fig

3. Make sure to provide the 3/4"
gapat the top and the 5116" gap at

the bottom. These gaps wilt
provide the proper 1" minimum

ventilation space as mentioned
before_

Use screws or' other' removable
fasteners if you wish to attach the
filler to the floor or adjacent

cabinets so the filler can readily be
removed when it is necessary to

move the range,

Fig. 1

Fig, 2

Side Pieces

2_A6'' to 3"

as required

s, oP t<

or as required to recess behind
toe area of adjacent cabinets

Fig. 3

Toe Space

1" Minimum Height

Air Gap

Air Gap

Use 1/4" to 1/2"

material finished to
match toe area ot
cabinets

Gusset Comers wilh
Triangular or

Square Stock

3/4" to 1"

3/4"

Ventilation

)ace

5/'16"

Ventilation
Space

Toe Space Filler

27

Anti-Tip Device h staRafion Instructions

for Kit No. 045 (344119)

WARNING

* ALL RANGES CAN TIP
o INJURY COULD RESULT

° INSTALL ANTI-TIP

DEVICE PACKED

WITH RANGE

° SEE INSTRUCTIONS

Fig. 1

Wail

Tape

Wall Ptale

[Fig. 2

Counterlop

Backguard

Bracket
(optional

1° 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, 2),

Make sure there are no structural
supports for' the countertop that

wilt interfere with the stability

bracket when located in the upper
set of holes_ Determine where the

gas plumbing is located behind the
range so the chain and bracket will

in no way damage the plumbing,

28

2. Fasten one end of tile stability
chain to the floor or tile wail with

the long screw and washer supplied,

Make certain the screw is going

into the wail plate at the base of the
wall or one of the studs in the wall

(see Fig,l ), Whether you attach the

chain to the wall or' floor; be certain

that the screw is in at least 3/4"
thickness of wood other than

baseboard and that there are no
electrical wires or plumbing in the

area that the screw could penetrate

Attach the stability chain in a

location that will allow it to be in
line with the bracket side4o-side as

much as possible when attached to
the unit_ Test to see if tile chain is

securely fastened by ragging on it.

3. Temporarily attach the loose end
of the chain to the rear of the

countertop with the tape from the
packaging (see Fig,, 1)

4. Place the range in the counter
cutout leaving .just enough room

between the back of' tile range and
the wall to reach tile 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. 2),
making sure the chain is pulled as

tight as possible and that there is
no excess slack in the chain after

chain is attached to the b,acket
Excess slack in the chain could

allow the range to tip over
excessively.

6. Slide the range all the way back
into the counter cutout. Once the

range is pushed back in place,
there will be a small amount of

slack in the chain, This is normal.

Notes

!

_a

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29

Notes

30

YOUR GE GAS RANGE

WA RANTY

Save proofof original purchasedate such as your sales slipor cancelledcheck to estabfishwarranty period

WHAT IS COVERED

WHAT IS NOT COVERED

FULL ONE-YEAR WARRANTY
For one year from date of original

purchase, we will provide, free of
charge, parts and service labor in

your home to repair or replace any
part of the range that fails because

of a manufacturing defect.

oService tdps 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, totl free:

GE Answer Center _

800.626.2000
consumer informationservice

=Improper installation..
Ifyou have an installationproblem,

contact your dealer or installer.
You are responsible for providing

adequate electrical, gas, exhausting
and other connecting facilities.

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, D,C,,In Alaska the
warranty is the same except that it is

LIMITED because you must pay to

ship the product to the service shop
or for the service technician's travel

costs to your home
All warranty service will be provided

by our Factory Service Centers or
by our authorized Customer Care _'

servicers during normal working

hours,,
Look inthe White or "fellow Pages

of your telephone directory for

GENERAL ELECTRIC COMPANY,
GENERAL ELECTRIC FACTORY

SERVICE, GENERAL ELECTRIC-
HOTPOfNT FACTORY SERVICE or
GENERAL ELECTRIC CUSTOMER
CARE_SERVICE

•Repfacement of house fuses or
resetting of circuit breakers,

° Failure of the product ifit is used
for other than its intended purpose

or used commercially
oDamage to product caused by

accident, fire, floods or acts of God,
WARRANq-ORIS NOTRESPONSIBLE

FOR CONSEQUENTIALDAMAGES.

Some states do not aftow 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 afso have other rights which vary from stale to slate

To know what your tega! rights are in your state, consult your local or state consumer affairs office or your state's Attorney General

Pa_ No, 164D2092P262
Pub, No. 49-8203

MNU067

12,90 CG

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

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

JGSP30GEP
JGSP31GEP