GE JHC56G User Manual

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Page 1

How to get the best from

\bur Range

Use and Care of Model JHC56G

Energy-saving tips

Features of your range p6

Surface cooking Oven cooking plO How to care for the

continuous-cleaning oven pl6 Save time and money.

Before you request service, use the Problem Solver p25

Your Direct Line to General Electric

The GE Answer Center 800.626.2000

epfiJm-E ié ñ 2Y ^ ELECTRIC ^9'VW?

Page 2

Before Using Your Range Safety Instructions

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

Energy Saving Tips.. Features of Your Range

Surface Cooking ......................

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

3-4

...................5

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

7-8

Automatic Timer and Clocks ... . 9

Using Your Oven

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

10 How To Bake and Time Bake ... 11 How To Roast How To Broil

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

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

Removable Oven Door...............14

How To Care For

Your Range ......................

Cleaning Your Oven ................

Cleaning Chart

............... 17

14-15

.16

Surface Cooking Chart ..... 18-19

Baking Chart Roasting Chart ...

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

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

.20

Broiling Chart.............................22

Exhaust System ...

Home Canning Tips ..................

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

Problem Solver...........................25

Consumer Services

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

.27

Warranty................. Back Cover

Read This Book Carefully

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tain your new Range properly.

Keep it handy for answers to your questions.

If you don’t understand something or need more help. . . Call, toll free:

The GE Answer Center™

800.626.2000

or write; (include your phone number); Consumer Affairs General Electric Company Appliance Park Louisville, KY 40225

Write Down the Model and Serial Numbers

You’ll find them on a label on the front of the Range behind the oven door.

These numbers are also on the

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istration Card that came with your

Range. Before sending in this card, please write these numbers here:

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 (page

25). It lists minor causes of oper ating problems that you can correct yourself.

Help You...

Model No.

Use these numbers in any corre spondence or service calls con cerning your Range.

Page 3

IMPORTANT SAFETY INSTRUCTIONS

Read ali Instructions before using this appliance.

When using electrical appliances ® Wear proper clothing. Loose basic safety precautions should be fitting or hanging garments should followed, including the following: never be worn while using the

@ Use this appliance only for its intended use as described in this manual.

t Be sure your appliance is prop

erly installed and grounded by a qualified technician in accordance with the provided installation instructions.

® Don’t attempt to repair or replace any part of your range

unless it is specifically recom mended in this book. All other servicing should be referred to a qualified technician.

® Before performing any service, DISCONNECT THE RANGE POWER SUPPLY AT THE HOUSEHOLD DISTRIBUTION

PANEL BY REMOVING THE FUSE OR SWITCHING OFF THE CIRCUIT BREAKER.

s Bo not leave children alone—

' children should not be left alone

or unattended in area where appliance is in use. They should never be allowed to sit or stand on any part of the appliance.

® Don’t allow anyone to climb,

stand or hang on the door, drawer

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

® CAUTION: BO NOT STORE ITEMS OF INTEREST TO CHILDREN IN CABINETS ABOVE A RANGE OR ON THE

BACKSPLASH OF A RANGECHILDREN CLIMBING ON THE RANGE TO REACH ITEMS COULD BE SERIOUSLY

INJURED.

appliance. Flammable material could be ignited if brought in con tact with hot heating elements and may cause severe burns.

® Use only dry potholders—

moist or damp potholders on hot surfaces may result in burns from steam. Do not let potholders touch hot heating elements. Do not use a towel or other bulky cloth.

® Never use your appliance for warming or heating the room.

® Storage in or on Appliance-

Flammable materials should not be stored in an oven or near sur face units.

® Keep hood and grease filters clean to maintain good venting

and to avoid grease fires.

® Do not let cooking grease or other flammable materials accu mulate in the range or near it.

® Bo not use water on grease fires. Never pick up a flaming pan. Smother flamJng pan on surface

unit by covering pan completely with well fitting lid, cookie sheet or flat tray. Flaming grease out side a pan can be put out by covering with baking soda or, if available, a multi-purpose dry chemical or foam.

® Do not touch heating elements

or interior surface of oven. These

surfaces may be hot enough to

burn even though they are dark in color. During and after use. do not touch, or let clothing or other flammable materials contact sur face units, areas nearby surface units or any interior area of the oven; allow sufficient time for cooling, first.

Potentially hot surfaces include the cooktop and areas facing the

cooktop, oven vent opening and surfaces near the openings, and crevices around the oven door.

Remember: The inside surface of

the oven may be hot when the door is opened.

® When cooking pork follow our

directions exactly and always cook the meat to at least 170°. This assures that, in the remote possi bility that trichina may be present in the meat, it will be killed and meat will be safe to eat.

(contmued next pave)

Page 4

Oven:

____

V I

1-'- -

. ----------

_____A. _________

----------

o-----------------o - -

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tainers in the oven. Pressure could bmid up and the container could burst causing an injury.

® Keen oven vent ducts

-------

unobstructed.

® Keen oven free from erease

build up.

® Place oven rack in desired posi

tion while oven is cool. If racks must be handled when hot, do not let potholder contact heating units in the oven.

® Pulling out shelf to the shelf stop is a convenience in lifting heavy foods. It is also a precau-

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hot surfaces of the door or oven walls.

® When nsini? ennkinp or roasting bags in oven, follow the manufacturer’s directions.

@ Do not use your oven to dry newspapers. If overheated, they can catch fire.

!^urface Cooking Units:

® Use Proper Pan Size—This appliance is equipped with one or more surface units of different

oinrcfc uTotncilo l^O'i/inrr flat

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bottoms large enough to cover the surface unit heating element. The use of undersized utensils will expose a portion of the heating element to direct contact and may result in ignition of clothing.

T»

__________

I'lUpCl IClcUlUliilUp Ul

to burner will also improve efficiency.

a Never leave surface units

unattended at high heat settings. Boilover causes smoking and

greasy spillovers that may catch

on fire.

® Be sure drip pans and vent ducts are not covered and are in place. Their absence during cook ing could damage range parts and winng.

® Don’t US0 aiUiTiiiiiiili fOii iO liiic drip pans or anywhere in the oven e.xcept as described in this book.

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

® Only certain types of glass, glass/ceramic, ceramic, earthen ware, or other glazed containers, are suitable for range-top service;

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sudden change in temperature (See Section on “Surface Cooking” for suggestions.)

® To minimize burns, ignition of flammable materials, and spillage; the handle of a container should

be positioned so that it is turned toward the center of the range

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ciirfprp unite

able surface units. Don’t put them in a dishwasher.

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_____

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arm

remov-

® Always turn surface unit to OFF before removing utensii.

® Keep an eye on foods being fried at HIGH or MEDIUM

^ lU s&y«Jiu UMo:: jjuasiuiuij it burn or electric shock, always be certain that the controls for all surface units are at OFF position and ail coils are cool before attempting to remove the unit.

@ When flaming foods under the hood, turn the fan off. The fan, if operating, may spread the flame.

® Foods for frying should be as dry as possible. Frost on frozen

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r»cnic#=* fat tn hnhhlp nn

and over sides of pan. ® Use little 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 in frying, stir together before heating, or as fats melt slowly.

® Always heat fat slowly, and

watch as it heats.

® Use deep fat thermometer whenever possible to prevent over heating fat beyond the smoking

nnint

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SAVE

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Page 5

Iiistalliiig Your

Energy Saving Tips

«Raiige

Your range, like many other house hold 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 recom mended that these simple and inex pensive instructions be followed.

The range should be installed on a sheet of plywood {or similar mate rial) as follows; When the floor

covering is terminated at the front of the range, the area that the range

Will rest on snouiu uc ouiii up wuu

plywood to the same level or higher than the floor covering. This will then allow the range to be moved for cleaning or servicing.

... 1 j 1

___

u -

Leveling the Range

Leveling screws are located on each corner of the base of the range. By removing the bottom drawer you can level the range to an uneven floor with the use of a nutdriver.

To remove drawer, pull drawer out all the way, tilt up the front and

remove it. To replace, insert glides

at back of drawer be^'ond stop on range glides. Lift drawer if neces sary to insert easily. Let front of drawer down, then push in to close.

Surface Cooking

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weight aluminum, tight-fitting covers, and flat bottoms which completely cover the heated por tion of the surface unit.

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1, r

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® Watch foods when bringing them

® Use residual heat with surface

® Use correct heat for cooking

® When boiling water for tea or

_____U ______

minimum amount of water in a covered pan.

quickly to cooking temperatures at HIGH heat. When food reaches cooking temperature, reduce heat immediately to lowest setting that will keep it cooking.

cooking whenever possible. For example, when cooking eggs in the shell, bring water to boil, then turn to OFF position to complete the cooking.

task. . .HIGH—to start cooking (if time allows, do not use HIGH heat to start), MEDIUM HI— quick brownings, MEDIUM—

slow frying, LOW—finish cooking

m.ost quantities, simmer—double boiler heat, finish cooking, and

special for small quantities. coffee, heat only the amount

needed , It is not economical to

boil a container full of water for only one or two cups.

Oven Cooking

® Preheat the oven only when

necessary. Most foods will cook satisfactorily without preheating. If you find preheating is neces sary, watch the indicator light,

and put food in the oven

promptly after the light goes out.

® Always turn oven OFF before

removing food.

® During baking, avoid frequent

as short a time as possible when

it is opened. Cook complete oven meals

instead of just 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 tern-

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the same time.

Use residual heat in oven when ever possible to finish cooking casseroles, oven meals, etc. Also add rolls or precooked desserts to warm oven, using residual heat to warm them.

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...........

Page 6

Features of ibur Range

1. Model and Serial Number Plate. Located on nghi side of oven frame just below cooking surface.

2. Surface Unit Controls. Push in

to set.

3. “ON” Indicator Light for Sur face Units. Light comes on

when any surface unit is on.

4. Oven Set Control.

5. Oven Temp Control.

6. Oven Cycling Light.

7. Automatic Oven Timer Clock and Minute Timer.

8. Plug-In Calrod® Surface Unit.

May be removed when cleaning under unit

9. One-Piece Chrome Trim Rings and Drip Pans or Separate Chrome Trim Rings and Porce lain Drip Pans.

10. Oven Vent Duct. Lift right rear

surface unit and/or pan to

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UlCail. WWll llVCAi. io

vented through opening.

11. Oven Interior Light= Comes on

automatically when door is opened.

12. Oven Light Svritch.

13. Broil Unit.

14. Bake Unit. May be lifted gently

for wiping oven floor.

15. Oven Shelves.

16. Oven Shelf Supports. Letters A,

B, C, & D indicate cooking positions for shelves as recom mended on cooking charts.

18. Storage Drawer.

in model number indicates

Black Glass Door.

Model JHC56G

Page 7

Surface Cooking

pee Surface Cooking Chart on pages 18-19.

Your range top is designed to give you flexibility of boiling; steaming; sauteing, browning, frying, can ning, or pressure cooking. It heats through the metal coils of four Calrod® units thus giving the cor rect amount of energy for each setting you choose.

Surface Cooking with Infinite Heat Controls

Your surface units and controls are designed to give you an infinite choice of heat settings for surface unit cooking.

At both OFF and HIGH positions, there is a slight niche so control

‘clicks” at those positions; “click”

'on HIGH marks the highest setting;

the lowest setting is between the words WM and OFF. In a quiet

kitchen you may hear slight “click ing” sounds during cooking, indi cating heat settings selected are being maintained.

Switching heats to higher settings

always show a quicker change than switching to lower settings.

How to Set the Controls

Grasp contol knob and push in.

Cooking Guide

for Using Heats

HI Quick start for cooking;

bring water to boil.

MED Fast fry, pan broil; maintain HI fast boil on lar^^e amount of

food.

MED Saute and brown; maintain

slow boil on large amount of food.

LOW Cook after starting at

HIGH; cook with little

water in covered pan.

WM Steam rice, cereal; maintain

serving temperature of most foods.

NOTE:

1. At HIGH, MED HI, never leave

food unattended. Boilovers cause

smoking; greasy spillovers may catch fire.

2. At WARM, LOW, melt choco late, butter on small unit.

Step 2

Turn either clockwise or counter clockwise to desired heat settine.

Control must be pushed in to set only from OFF position. When control is in any position other than OFF, it may be rotated without pushing in.

Be sure you turn control to OFF when you finish cooking. An indi cator light will glow when ANY

1—+

iicai uu any sunawt uuii lo wii.

(continued next page)

Page 8

Questions and Answers

Q. May I can foods and preserves on my surface units?

A. Yes, but only use utensils de

signed for canning purposes. Check

L« »-• » 1-f'#-* 1 *-1 C> ♦ 1o onW

UlC illCUlUiCtClUlt^l a lli&ll UVtiv^ii«3

recipes for preserving foods. Be sure canner is flat-bottomed and fits over the center of your Calrod® unit. Since canning generates large

cfoOTYI tr^

avoid burns from steam or heat. Canning should only be done on surface units.

Q. Can I cover my drip pans with

foii? A. No. Clean as recommended in

/*^1 1 « fY +

Q. Can I use special cooking equip ment like an oriental wok, on any surface units?

A. Utensils without flat surfaces are

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surface unit can be shortened and the range top can be damaged from the high heat needed for this type of cooking.

Q. Why do my utensils tiit when i place them on the surface unit?

A. Because the surface unit iS not flat. Make sure that the “feet” on

.your Calrod® units are sitting

tightly in the range top indentation and the trim ring is flat on the range surface.

Q. Why is the porcelain finish on my containers coming oft?

A. if you set your Calrod® unit higher than required for the con

tainer material, and leave it, the finish may smoke, crack, pop, or burn depending on the pot or pan. Also, a too high heat for long periods, and small amounts of dry food, may damage the finish.

Page 9

Automatic Timer and Clock

The automatic timer and clock on your Range are helpful devices that serve several purposes.

To Set Clock

TO SET THE CLOCK, push the center knob in and turn the clock hands to the correct time. (The Minute Timer pointer will move also, let knob out, turn the Timer pointer to OFF.)

To Set Minute Timer

The Minute Timer has been com-

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to time all your precise cooking operations. You’ll recognize the Minute Timer as the pointer which is different in color and shape than

the clock hands. TO SET THE MINUTE TIMER,

turn the center knob, without push ing in, until pointer reaches number of minutes you wish to time. (Min utes are marked, up to 60, in the center ring on the clock.) At the

end of the set time, a buzzer sounds

to tell you time is up. Turn knob,

without pushing in, until pointer

iccluiics JT culu UUZ.Z.CI slups.

r\trrr

_____J U

___________

Time Bake Uses Automatic Timer

Using Automatic Timer, you can

TIME BAKE with the oven start

ina immpHi«tph/ «nH tiirnina nff at

the Stop Time set or set both Start and Stop dials to automatically start and stop oven at a later time of day. It takes the worry out of not being home to start or stop the oven.

Setting the dials for TIME BAKE is explained in detail on page 11.

Questions and Answers

Q. How can I use my Minute Timer to make my surface cooking easier?

A. Your Minute Timer will help

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inr»ln/^^c

time to boil food and change tem peratures. Do not judge cooking time by visible steam only. Food will cook in covered containers

f'vpn thniiah vmi ran’t anv

Steam.

0. Must the Clock be set on correct

time of day when I wish to use the Automatic Timer for baking?

A. Yes, if you wish to set the Start or Stop Dials to turn on and off at

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OL/L LlXXlW\a X LX i X V L X V/X lO .

Q. Can I use the Minute Timer during oven cooking?

A. The Minute Timer can be used during any cooking function. The Automatic Timers (Start and Stop Dials) are used with TIME BAKE

A,^^1,,

XUilWLlUU Uliiy*

Q. Can I change the clock while !’m Time Cooking in the oven?

A. No. The clock cannot be changed during any program that

uses the oven timer. You must either stop those programs or wait until they are finished before changing time.

Page 10

Using Your Oven

Before Using Your Oven

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you understand how to set them properly. Read over the directions for the Automatic Oven Timer so you understand its use with the controls

2. Check oven interior. Look at the shelves. Take a practice run at re

moving and replacing them prop

erly, to give sure sturdy support.

3. Read over information and tips that follow.

4. Keep this book handy so you can refer to it, especially during the first weeks of getting acquainted with your oven.

Oven Controls

The controls for the oven(s) are

i 1 r-r^TiT r^T’nr ____

marKea ana

TEMP. OVEN SET has settings for

BAKE, TIME BAKE, BROIL and OFF. When you turn the knob to the desired setting, the proper heating units are then activated for that operation.

OVEN TEMP maintains the tem perature you set from WARM

(150°) to BROIL (550°). The Oven

Cycling Light glows until oven reaches the selected temperature,

then goes off and on with the oven

unit(s) during cooking. PREHEAT ING the oven, even to high tem perature settings, is speedy—rarely more than about 10 minutes. Pre heat the oven only when necessary.

Most foods will cook satisfactorily without preheating. If you find pre heating is necessary, keep an eye

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in the oven promptly after light

goes out.

Oven Temp Setting tor Nbrmal. Cooking

IMPORTANT: For normal cooking, line up the desired tem peratures (marked on the outer edge of the control knob) with the index marker located immediately above the control.

Oven Interior Shelves

The shelve(s) are designed with stop-locks so that when placed cor-

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Stop before coming completely from the oven, (b) will not tilt when

removing food nor when placing

food on them.

cliol-T C Í *

TO REMOVE shelve(s) from the

oven, lift up rear of shelf, pull for ward with stop-locks along top of shelf supports. Be certain that shelf

is cool before touching. TO REPLACE shelve(s) in oven,

insert shelf with stop-locks resting Uli OlIVll DUkO. 1 UOiJl OllVAl

n O T^llcVl cVioli'

toward rear of oven; it will fall into

place. When shelf is in proper posi

tion, stop-locks on shelf will run under shelf support when shelf is pulled forward.

Shelf Positions

The oven has four shelf supports

marked A (bottom), B, C and D

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(top;.

food are suggested on Baking,

Roasting and Broiling pages.

Oven Light

The light comes on automatically

when the door is opened. Use switch to turn light on and off when door is closed.

Switch is located on front of door.

Page 11

Huw to Bake and Time

See Baking Chart on Page 20.

When cooking a food for the first

time in your new oven, use time given on recipes as a guide. Oven thermostats, over a period of \'ears,

may “drift” from the factory setting and differences in timing between an oid and a new oven of 5 to iO minutes are not unusual and you may be inclined to think that the new oven is not performing cor rectly. However, your new oven has

been set correctly at the factory and is more apt to be accurate than the oven it replaced.

How to Set Your Range

for Baking

OVEN SET

OVEN TEMP

_ ^ ..

lilllil

Step 1: Place food in oven, being certain to leave about 1-inch of space between pans and walls of oven for good circulation of heat. Close oven door. During baking, avoid frequent door openings to prevent undesirable results.

Step 2: Turn OVEN SET Knob to BAKE and OVEN TEMP Knob to

temperature on recipe or on Baking Chart.

Step 3: Check food for doneness at minimum time on recipe. Cook longer if necessary. Switch off heat

and remove foods.

How to Time Bake

The automatic oven timer controls are designed to turn the oven on or off autornaiically at specific times that you set. Examples of Imme-

riiiitp (nvpn tTirns: nn nnw anH

you set it to turn off automatically) or Delay Start and Stop (setting the oven to turn on automatically at a later time and turn off at a preset stop time) will be described.

How to Set immediate Start and Automatic Stop

NOTE: Before beginning make sure the hands of the range clock show the correct tiluc of uEy,

Immediate Start is simply setting oven tO' start baking now and turning off at a later time automat ically. Remember, foods continue

cooking after controls are off.

Step 1: To set Stop Time, push in knob on STOP dial and turn pointer to time you want oven to turn off| for example biOO. The Start Dial should be at the same position as the time of day on clock.

OVEN SÉT OVEN TEMP

C3iep

TIME BAKE. Turn OVEN TEMP Knob to oven temperature, for e.xample 250°.

How to Set Delay Start and Stop

Delay Start and Stop is setting the oven timer to turn the oven on and off automatically at a later time than the present time of day.

Step 1: To set start time, push in knob on START dial and turn pointer to time you want oven to

turn on, for examole 3:30.

Step 2: To set Stop Time, push in knob on STOP dial and turn pointer to time you want oven to turn off, for example 6:00. This means your recipe called for two and one-half hours of baking time.

NOTE: Time on Stop Dial must be later than time shown on range

clock and Start Dial.

OVEN TEMP^

OVEN SET

.„JlikJ

1PM

Steo 3: Turn OVEN SET Knob to

TIME BAKE. Turn OVEN TEMP

Knob to 250° or recommended

temperature.

Place food in oven, close the door and automatically the oven will be turned on and off at the tim_es you have set. Turn OVEN SET to OFF and remove food from oven.

OVEN INDICATOR LIGHT(s) at

TTA/ii:; D A t/-c —

1 U/-VIVE acumg luciy wuiK. uii-

ferently than they do at BAKE set

ting. Carefully recheck the steps

given above. If all operations are done as explained, oven will oper-

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

_„i. j;r

Page 12

How to Roast

See Roasting Chari on Page 2L

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 really a baking proce-

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oven controls are set to BAKE.

(You may hear a slight clicking

noise to indicate the oven is

working properly.) Roasting is

Ai>c\7 iiict fr>11r»u; these stens:

, j

...................... —

Step i: Check weight of meat, and

place, fat side up, on roasting rack in a shallow pan. (Broiler pan with

rack is a good pan for this.) Line

II ^ 111 1 m 1 tv> frMl

U1 UilCl P<1U Willi aiuilliii wiAA iv/ii

when using pan for marinating, cooking with fruits, cooking heavily

cured meats, or for basting food

during cooking. Avoid spilling

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LllV^OW lilO.tVAlC4.iO v»!! VW** VA

door.

<5ten Place in oven on shelf in A

—e —

------

or B position. No preheating is

-----------------

necessary.

VEN SET

----

OVEN TEMP

Step 4: Most meats continue to cook slightly while standing after being removed from the oven. For rare or medium internal doneness, if meat is to stand 10-20 minutes while making gravy or for easier carvine. vou mav wish to remove

^ ^

meat from oven when internal tem

perature is 5-10°F below tempera ture suggested on chart. If no

standing is planned, cook meat to

suggested temperature on chart on

page 21.

NOTE: You may wish to use TIME

BAKE as described on preceding

page to turn oven on and off

o Ilf i-vmci il\/

CA lAAV'AlAM .

Remiember that food will continue

to cook in the hot oven and there

fore should be removed when the

desired internal temperature has

been reached.

For Frozen Roasts

• Frozen roasts of beef, pork,

lamb, etc., can be started without

thawing, but allow 10-25 minutes

per pound additional time (10 inin.

per pound for roasts under 5

pounds, more time for larger

roasts).

0 Thaw most frozen poultry before

roasting to ensure even doneness.

r*rvmtYi/arr»ia 1 frrwpri nAiiltrv

k^V/AAlV... WWiAlAAAWl

can be cooked successfully without

thawing. Follow directions given on

packer’s label.

Questions and Answers Q. Is it necessary to check for done

ness with a meat thermometer?

A. Checking the finished internal temperature at the completion of cooking time is recommended. Tem=

peratures are shown on Roasting

Chart on-page 21. For roasts over

8 lbs., cooked at 300° with reduced

time, check with thermometer at

U.r^l-T I O-T+iAf ri'f fimp

ilClll-UUUl lllLVl VClia Cll LVl

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 gram 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, 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 mOFc 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

/l\JX

VAXAXW

Step 3: Turn OVEj^ SET to BAKE and OVEN TeMe to 325°. Small poultry may be cooked at 375° for best browning.

Page 13

How to Broil

See Broiling Chart on Page 22.

Broiling is cooking food by intense radiant heat from the upper unit in the oven. Most fish and tender cuts

i-xf T?^n

tii'wai caji uc uiuucu. r^uiiuw

____

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-in. apart. If

desired fat may be trimmed, leaving laver about ^^-in thinV

Step 2: Place meat on broiler rack in broiler pan which comes with range. Always use rack so fat drips

into broiler pan; otherwise juices

may become hot enough to catch ‘ rire. Aluminum foil may be used to ' line broiler pan and rack. But, be

CERTAIN to cut opening in foil, to correspond with slots in the rack so

fat drips into pan below.

Step 3: Position shelf on recom mended shelf position as suggested on Broiling Chart on page 22. Most broiling is done on C position, but if your range is connected to 208

volts, you may wish to use higher position.

Step 4 : Leave door ajar about 3 inches. The door stays open by

itself, yet the proper temperature

is maintained in the oven.

Step 5: Turn OVEN SET Knob and OVEN TEMP Knob to BROIL. Pre heating units is not necessary. (See notes on Broiling Chart page 22.)

Step 6: Turn food only once during cooking. Time foods for first side as on Broiling Chart page 22. Turn

food, then use times given for sec

ond side as a guide to preferred

doneness. (Where two thicknesses and times are given together, use first times given for thinnest food.)

OVEN SET

Step 7: Turn OVEN SET Knob to OFF. Serve food immediately,

Ipiivp nnn niltciHp n\!Prt tn

during meal for easiest cleaning.

Questions and Answers Q. Why should I leave the door

closed when broiling chicken? A. Chicken is the only food recom

mended for closed-door broiling. This is because chicken is relatively thicker than other foods you broil.

uuui uulua muic ucetL ui

oven, so chicken may be broiled well-done inside.

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 fail into the pan thus keeping meat dryer. Juices are protected by the rack and stay cooler, thus preventing excessive spatter and smoking.

Q. Should I salt the meat before broiling?

A. No. Sait 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, brush each side often with butter.

Q. Why are my meats not turning

out as brown as they should? A: In some areas, the power (volt

age) to the range may be low. In these cases, preheat the broil unit for 10 minutes before placing broiler pan with food in oven. Check to see if you are using the

recommended shelf position. Broil for the longest period of time indi cated in the Broil Chart in this

Lilli iUUU will}' UliL'C; UUlIllg

broiling.

Q. Oo 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 sticking to the surface.

Page 14

How to Care for Your Range

Proper care and cleaning are

nf cr\ \7/Mir i?ar»rrA

1 OV/

yy XU

V w

you efficient and satisfactory service. Follow these directions carefully in caring for your range to assure safe and proper

mnintpnanrp

Finishes

The porcelain enamel finish is sturdy but breakable if misused. This finish is acid resistant. How ever, any acid foods spilled (such as fruit juices, tomato, or vinegar) should not be permitted to remain

Cleaning Under the Range

The area under the range of models equipped with a bottom drawer can be reached easily for cleaning by removing the bottom drawer. To remove, pull drawer out all the way, tilt up the front and remove it. To replace, insert glides at back of drawer beyond stop on range glides. Lift drawer if necessary to insert easily. Let front of drawer down, then push in to close.

Removable Oven Door

To REMOVE door, open to BROIL position, or where you feel hinge catch slightly. Grasp door at sides; lift door up and away from hinges,

T^^T>r:r>T A r^rr

lu ixjur giaap uuui at Muca.

Line up door with hinges and push

door firmly into place.

Oven Vent Duct

Your Range is vented through a duct located under the right rear surface unit. Clean the duct often.

To remove:

® Lift up right rear surface unit.

• Remove drip pan and ring. ® Lift out oven vent duct.

To ® Place the part over the oven vent

located below the cooktop with

opening of the duct under the round opening in the drip pan. It is important that the duct is in the correct position so moisture and vapors from the oven can be released during oven use. NOTE: Never cover the hole in the oven vent duct With aluminum foil or any other material. This prevents the oven vent from working prop

erly during any cooking cycle.

Cooktop Surface Lamp

WHEN CHANGING LAMP. DO NOT TOUCH THE METAL END OF THE LAMP.

a. Disconnect electric power to range at main fuse or circuit breaker panel.

b. Hold glass panel assembly and remove the three screws from the metal frame that holds top of assembly in place.

c. Hold assembly in both hands and lower it until it is removed.

d. Remove lamp and replace with bulb of the same wattage. Lift glass panel assembly into place and replace .screws in top of as.sembly to hold it in place.

e. Re-connect electric power to

range.

CAUTION: Before replacing your oven bulb, disconnect the electrical

power for your range at the m.ain fuse or circuit breaker panel or pull plug. Be sure to let the lamp cover and bulb cool completely before removing or replacing.

The oven lamp (bulb) is covered with a glass, removable cover which is held in place with a bail-shaped

wire. Remove oven door, if desired,

to reach cover easily.

1. TO REMOVE, hold hand under

cover so it doesn’t fall when released.

With fingers of same hand firmly

push down wire bail until it clears cover. Lift off cover. DO NOT

REMOVE .ANY SCREWS TO REMOVE THIS TYPE OF

COVER.

2. Replace lamp with 40-watt, home appliance bulb.

3. TO REPLACE cover, place it into groove of lamp receptacle. Lift wire bail up to center of cov'er until it snaps into place. When in place, wire holds cover firmly, but be cer tain wire bail is not below depres sion in center of cover.

4. Connect electric power to range.

Page 15

^ Fiug-In Surface Units

fVli> O r*CkO +Ko /-iflt-fc i.ilW C4.1VC4. LiiW'

often. Built-up soil, especially grease, may catch fire. To make cleaning easier, the plug-in surface units are removable.

ICniVlirtALS»

/ . /

MEWI.UON

UN»T COJLS

W/ir^<^ of/^iitn/4 /3/^ rroo

TV UAV/t.4iX1U LllV* Vfl LXIW

r\'f

surface unit opening in the range

top. Clean the area below the unit.

Rinse all washed areas with a damp

cloth or sponge. Caution: Be sure ail controls are

tUlUQU V_yjl J UC^lUlt aiLClil|JLiUg l\J

LJ' lilT 4-^«>«<4 4-4 A*-

clean under the cooktop or re moving the Calrod® units.

To remove:

• Raise the unit coil onnosite the

------------- ----------- ---------------

--------------

-I"!

-------------------------------------

receptacle. Lift about one inch above the trim ring and pull away from the receptacle. Caution: Be

4-Urt. ^ ^ M ^

^ul^ tut tuii» ait tuui utiuit It-

moving a Calrod® unit.

-- ---^ -------- _

a Afti=»r rf>mr»'i/iniT thp nlurr-in ciir_

-------

face unit, lift the drip pan/ring to clean under the unit.

To replace:

® Place the drin nan/ring in the

--------- - -------------

---------------/------------C)--------

------------

surface unit cavity found on top of the range. Line up the drip pan so the unit receptacle can be seen.

» Insert the terminals of the plug in unit through the opening in the pan/ ring and into the receptacle.

tt o 11 «--To/a 1 4- 1 »-i 4

- VJWIAJW irllV' OUIXCIWW UilJLt U11.V/ ^la^^

SO it fits evenlv and fits snuglv into

^ -

-------------------

----

--------

drip pan or trim ring.

Note: If your range has separate trim rings, the drip pan must be under the trim ring.

CAUTION

® Do not attempt to clean plug-in

surface units in an automatic

dishwasher.

® Do not immerse plug-in surface

units in liquids of any kind.

• Do not bend the plug-in surface unit plug terminals.

w Do not attempt to clean, adjust or in any way repair the plug-in receotacle.

To Reposition Surface Unit:

® Replace drip pan into recess in cooktop.

® Put trim ring in place over drip pan.

• Guide the surface unit into place so it fits evenly into trim ring. Pan must be under trim ring.

Adjusting Oven Thermostat

Use time given on recipe when cooking first time. Oven thermo

stats, in time, may ‘’drift” from the factory setting and differences in timing between an old and a new oven of 5 to 10 minutes are not unusual. Your oven has been set correctly at the factory and is more

ar\t

iri

Kp Qr-r'iiroti> tiian fVif«

WV/ V4.V-V/M Jl VW WiLAAA UAiV V/VWli

r\\)an

which it replaced. However, if you find that your foods consistently

brown too little or too much, you

may make a simple adjustment in

t Ki:» rrVl O f

Liiw tiiwi mv^ocu.V yYWll S\JlVUi

i Г^^tí:%r^

U *-i K

PULL KNOB OFF OF SH.AFT, LOOK AT BACK OF KNOB AND NOTE CURRENT SETTING, BEFORE MAKING ANY

To increase temperature, turn toward HI or RAISE; to decrease turn toward LO or LOWER. Each

notch changes temperature 10degrees. Temperature can be raised by 20 degrees or lowered by 30 degrees.

screws on back of knob holding skirt of knob firmly. 2. Turn black handle to move pointer one notch in desired direction. Tighten .screws

RAtlirn L^nr\K ronrrA mo1 rr

AVl&V/U/ 4.W lUAlgW) A A JIC4 JL A 11

flat area of knob to shaft. Recheck oven performance before making an additional adjustment.

Page 16

Continuous Cleaning Oven Care

Do not aiiempi to clean the oven uniil you have read this seeiloiL

me top, Dottom, siaes, ana oacK oi

the oven liner, and door inner liner are finished with a special coating which cannot be cleaned in the usual manner with soap, detergents,

commercial oven cleaners, coarse abrasive pads or coarse brushes. Their use 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 spat ters from forming little beads or droplets which run down the side walls of a hard-surface oven liner

icaviiig uii&igiiiiy uiai

require hand cleaning. Instead,

when spatter hits the porous finish it is dispersed and is partially absorbed. This dispersal action

r~\

г'г'оо (

to heated air, which results in oxi dation of soil. This finish also reduces the visual effect of residual soil. It may not disappear com-

nlpti^lv япН at cnmp timp aftpr

extended usage, stains may appear.

The special coating works best on small amounts of spatter. It does

not work well with larger spills,

OP 1 Ixr PItPfOrP orrrr rioirt/ rrtiv_

\jl \xclh у

tures. For this reason, the oven is equipped with a removable, replace able aluminum foil oven bottom

liner which protects the porous finish on the bottom of the oven from spillovers. Avoid spills on inside surface of the oven door. This special finish is not used on oven shelves. Shelves are removable and can be taken to the sink for cleaning. See “Cleaning Chart” on page 17 for cleaning directions.

To Clean Oven:

Use the following steps when cleaning your Continuous-Clean Oven.

1. Let range parts cool before han dling. It is recommended that rubber gloves be worn when

r'1/aomnry rQnnr^ r\artc mcimiijlK/

2. Remove all cooking utensils

including the broiler pan and rack,

3. Remove oven shelves and clean

them manually with scouring pads

or mild abrasive.

4. Remove excess spills and boil

overs from aluminum foil oven bottom liner before removing liner

frnm nvpn Thic IQ in nrPVPnt i^YPPQQ

X * V T WAX. A AAA^ AW - W ^AWTWAAW

liquids from spilling onto the porous finish. Then remove alum inum foil bottom liner and clean manually. (Before cleaning or re moving the aluminum foil liner, lift bake unit out of the way.)

5: Clean oven window. Use mild

non-scratching cleanser and damp cloth. Avoid spilling water or cleaner on porous surface.

6. Soil visibility may be reduced by operating oven at 400°F. Close door; set oven switch to bake and oven temperature control to 400° F. Time for at least 4 hours. Repeated cycles may be necessary before improvement in appearance is

annarent. narticularlv on oven

JT i

-----

7 I

-------

-------^ ---

door. For moderate to heavy soiling of oven door, use method described in item (7) below before running 400° F. cycle. The oven timer can be used to control the cycle automatically at a time con venient for you. Some slight smoking may occur, similar to that

which may occur during Time Bake cookine.

REMEMBER: DURING THE OPERATION OF THE OVEN, THE DOOR, WINDOW AND OTHER RANGE SURFACES WILL GET HOT ENOUGH TO

/^AT7C'CT>lTt)TVTC

TOUCH. LET THE RANGE COOL BEFORE REPLACING ALUMINUM FOIL OVEN BOT TOM AND OVEN SHELVES IF

7. If a spillover or heavy soiling occurs on the porous surface, as soon as the oven has cooled, re move as much of the soil as pos sible using a small amount of water and a stiff bristle nylon brush. When using water, use it sparingly and change it frequently, keeping it as clean as possible, and be sure to blot it up with paper towels, cloths, or sponges. Do not rub or scrub with paper towels, cloths or sponges, since these 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.

Use care in removing and replacing aluminum foil oven bottom liner and shelves and in placing and re

moving dishes and food to avoid

scratching, rubbing or otherwise damaging the porous finish on the

oven walls and door.

Do not use soap, detergent, com

mercial oven cleaner, silicone oven

sprays, coarse steel pads or coarse

brushes on the porous surface. These products will spot, clog, and

mar the porous surface and reduce

its ahilitv tn work

Page 17

oeanmg

W O

O T'

JF 1 /\.M\ S.

Bake Unit and

Broil Unit

Broiler Pan and Rack

Control Knobs: Range Top and Oven

Outside Glass Finish ® Soap and Water

iMetal, including crusned »_nronie and Cooktop

Porcelain Enamel Surface*

Painted Surfaces

In^idp rtven Door*

Oven Liner

Oveii Vent Duct

Shelves • Soap and Water

Calrod® Surface

Unit Coils

Storage Drawers

Chrome-Plated Rings or Chrome Trim Rings and Pans

Porcelain Drip Pans

^Spillage of marinades, fruit Juices, and basting m.iterials containing acids may cause discoloration. Spillovers should be wiped up immediately, with care

being taken to not touch any hot portion of the oven. When the surface is cool, clean and rin.se.

Ti/iATri?OIA¥ C TCrV T

1 A V/

® Soap and Water ® Soap-Filled

____:__n__

OCUUUIliJ rexu

]

® Plastic Scouring Pad

® Mild Soap and Water

® Soap and Water

• Paper Towel ® Dry Cloth ® Soap and Water

® Soap and Water

• Soap and Water

® Soap and Water

® Soap and Water ® Stiff-Bristled Brush ® Soap-Filled Scouring Pad

(Non Metallic)

® Soap and Water w Soap-Fiiicd Scouring Pad ® Plastic Scouring Pad ® Dishwasher

TCI?

A I Г^¥Г>¥?^'Т'1Г\ХТО

JLMIVJLiV. 1

u»0 iiOt Clean tiic uaKc unit Oi uiOii unit, лпу SOii win uui n on Wneri tne

unit is heated. NOTE: The bake unit is hinged and can be lifted gently to clean the oven floor. If spillover, residue, or ash accumulates around the bake unit, gently wipe around the unit with warm water.

Drain fat, cool pan and rack slightly. (Do not let soiled pan and rack oiu.iivi 111 »^vwii Lw 1 iiiivis^ v,>ii 1 111 tiiv pciii wikii waiui

/ЛЛГЛП Q W »4 Г» 1/] <a ГЧ *-l /Ч oto f ГУЛ <• r7ll1 Г\Г|*Л llfr\y«rv*»

water and spread cloth or paper towel over the rack. Let pan and rack stand for a few minutes. Wash; scour if necessary. Rinse and dry. OPTION: The broiler pan and rack may also be cleaned in a dishwasher.

Puii off knobs. Wash gently but do not soak. Dry and return controls to range making sure to match flat area on the knob and shaft.

NVssh s!! ^!iiss with cloth dsnipcricd in sonpy vvnicr Rinse ^nd polish with a dry cloth. If knobs are removed, do not allow water to run down inside the surface of glass while cleaning.

Wash, rinse, and then polish with a dry cloth. DO NOT USE steel wool,

abrasives, ammonia, acids, or commercial oven cleaners which may damage the finish.

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

cloth to wipe up right away. When the surface has cooled, wash and rinse. For other spills, such as fat spatterings, etc., wash with soap and water

wncii wuuitu aiiu iiiiat. i uuau witu a l^iulii.

I 4-u^^ ^

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

To clean oven door; remove by opening to BROIL position and grasping door at sides. Lift door up and away from hinges. Clean with soap and water. Replace by grasping door at sides and lining up door with hinges. Push door firmly into place.

Кл^ГЧГ*Л г» ] л о *11 !■» г» I^**«niie*lf tlMf^ltiry *11 » 1/Ч РЛ/1*1 /**1г4 ttrMfAV

c'wiv'iw 1 tvcji.«w.iiL wiLxx X1111V.I Dwap ciixu wakwi Wiu

prolong the time between major'cleanings. Be sure to rinse thoroughly. Remove the Oven Vent Duct found under the right rear

surface unit. Wash in hot, soapy water and dry and replace. Your shelves can be cleaned by hand using any and all mentioned mater

ials. Rinse thoroughly to remove ail materials after cleaning.

Spatters and spills burn away when the coils are heated. .At the end of a meal, remove a!! utensils from the Calrod® unit and heat the soiled units

at HL Let the soil burn off about a minute and switch the units to OFF.

Avoid getting cleaning materials on the coils. Wipe off any cleaning

maierials with a damp paper towel before heating the Calrod® unit.

llonHIo fll^ 1 1 *1 1 f r^/1 Ml *1 I л<-л1 * / r»rinIori

DO NOT .self-clean plug-in units.

DO NOT immerse plug-in units in any kind of liquid. For cleaning, remove drawer by pulling it all the way open, tilt up the

front and lift out. Wipe with damp cloth or sponge and replace. Never use harsh abrasives or scouring pads.

Uean as described below or in the dishwasher. Wipe all rings alter each cooking so unnoticed spatter will not “burn on” next time you cook. To remove “burned-on” spatters use any or all cleaning materials mentioned.

Rub lightly with scouring pad to prevent scratching of the surface. Cool pan slightly. Sprinkle on detergent and wash or scour pan with

warm water. Rinse and dry. in addition, pan may aiso be cleaned in the dishwasher.

Page 18

Surface Cooking Chart

1 IfiClincil TiriC

1. Use medium or heavy-weight cooking containers. Aluminum containers generally conduct heat faster

than other metals. Cast iron and coated cast iron containers are slow to absorb heat, but generally cook evenly at LOW or MEDIUM settings. Steel pans may cook unevenly if not combined with other

metals. Úse non-stick coated or coated metal con tainers. Flat ground pyroceram saucepans or skillets

2. To conserve the most cooking energy, pans should be flat on the bottom, have straight sides and tight fitting lids. Match the size of the saucepan to the size of the surface unit. A pan that extends more than one inch beyond the edge of the trim ring traps heat which causes “crazing” (fine hanirne cracks) on the porcelain and discoloration ranging from blue to

dark gray on the trim rings. coated on the bottom with aluminum generally cook evenly. Glass saucepans should be used with the heat-spreading invets available for that purpose.

Food Cereai

Container

Directions and Setting to Start Cooking Cooking

Cnrnmeal grits. P nvprpfl HT !n PAVf*rf*fi nnn hrlnoi OW ivr WM thpn ("'ereals hiihhie and expand as

oatmeai Saucepan

Cocoa

Coffee

Eggs

Cooked in shell Covered

Fried SLinny-side-up

Fried over easy

Poached

.Scrambled or omelets Uncovered

Uncovered

Saucepan milk, cocoa ingredients. to completely blend

Percolator HI. At first perk, switch

Saucepan water. Cover pan, cook min. for soft cooked; 15

Covered MED HI. Melt butter, add Continue cooking at MED

Skillet eggs and cover skillet. HI until whites are just set,

Uncovered HI. Melt butter. LOW, then add eggs.

Skillet When bottoms of eggs

Covered Hi. in covered pan bring LOW. Carefiiiiy add eggs. Skillet

Skillet gniflen in enlmv ("nnk siiiTing In desired conking For omelet do nnl stir

Fruits

Covered

nrr*p.-j n

Meats, Poultry

Braised; Pot roasts of beef, iamb or veai; pork steaks and chops

Pan-fried: Tender

chops; thin steaks up to yj-in.; minute steaks; hamburgers;

----- _

Covered Skillet Switch to MED HI to

Uncovered Skillet grease iightiy.

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

water to boil before adding

cereal. . according to package

HI Stir together water nr MF.n to conk 1 nr 2 min Milk hfiils over ranidlv. Watch as

Bring just to a boil.

heat to LO\V. but steadv nerk. cups, less for fewer cups.

HI, Cover eggs with cool

until steaming.

water to a boil. Cook uncovered about 5

Hi. Heat blitter until light MED. Add egg mixture.

HI. In covered pan bring

frnjt Wilier to boil.

HI. Melt fat then add meat. LOW. Simmer until fork

brown meat. Add water or other liquid.

HI. Preheat skillet, then

___

Setting to Complete

cereal. Finish timing

Comments

they cook; use large enough saucepan to prevent boilover.

directions.

ingredients.

LOW to maintain gentle

LOW. Cook only 3 to 4

min. for hard cooked.

iihniif 1 in S min

lìtivtjUbi Sèi, Caicfully turn over to cook other side.

min. at MED. HI.

do lie ness.

LOW. Stir occasionally

DnH rhprk fr>r

boiling point approaches.

Percolate 8 to 10 min. for 8

If you do not cover skillet, baste eggs with fat to cook tops evenly.

Remove cooked eggs with slotted

spoon or pancake turner.

Eggs continue to set slightly after

last few minutes. When set fold in half.

Fresh fruit; Use Va to '/2 cup water

nFkr nminH nf fruit

Dried fruit: Use water as package directs. Time depends on whether

null Mcib uk;cii plcbucl^wu. 11 iiui^

allow more cooking time.

Meat can be seasoned and floured

tender.

MED HI or MED. Brown and cook to desired and chops. If rare is desired, prodoncnc.ss, turning over as needed.

before it is browned, if desired.

Liquid variations for flavor could

he «,'ine fruit or tomato juice or

meat broth. Timing: Steaks 1 to 2-in.: I to

0 C#«,... ^ T u...,

^ iiib. oiv;w. lu j

Pol roast: 2V2 to 4 hrs. Pan frying is best for thin steaks

heat skillet before adding meat.

Page 19

Utensil Tips (continued)

3. Deep Fat Frying. Do not overfill kettle with fat

that may spill over when adding food. Frosty foods

vig«.^njuoiy. Y* aiv..u iiymg ai mvjii

ujriu

temperatures and keep range and hood clean from accumulated grease.

RIGHT

» NOT OVER

Food Fried Chicken Covered

I'Uil UlUilCU UUCUll

Sauteed: Less tender thin steaks (chuck, round, etc.); liver;

thick or whole fish 5>immerpd r»r ctpyupd C* r>vf»rpH meat; chicken; corned Dutch Oven,

beef; smoked pork; stewing beef: tongue: Large Inad.s medium heat may mired etc.

.Melting chocolate, butter, marshmallows

Pancakes or Skillet or French toast Griddle

Pasta Noodles or spaghetti

Pressure Cooking

Puddings, Sauces, Uncovered Hi. Bring ju.st to boil. Candies, Frostings

Vegetables

Fresh

Frozen

» iCl W vyiuvyil.-?. green peppers; mushrooms; celery; etc.

Rice and Grits Covered

Container

Skillet

UnC'UVClCU Skillet

Covered HI. Melt fat. Switch to MED Skillet

Kettle or

Saucepan Small

Covered

saucepan.

U.se small

surface unit

Covered

or Pot

Pressure Cooker or Canner

Saucepan Covered HI. Measure Vi to l-in. MED. Cook 1-lh. 10 to .30 Unenvered pan reniiire»; mnre

Saucepan

Covered s;piiirpnMn

1 1 ■. 11 1 (f 1-1 1 ,, }IJ I 1« f,.4

Skillet

Saucepan

Directions and Setting Setting to Complete to Start Cooking Cooking Comments

HI. Melt fat. Switch to MED LOW. Cover skillet and For crisp dry chicken, cover only HI to brown chicken. cook until tender.

KI. In Coid skillet arrange bacon slices. Cook just

until starting to sizzle.

to brown slowly. until tender. nated in sauce before frying.

Hi r^nvpr mftgf \vith wntfir

and cover pan or kettle. tender. (Water should before cooking if meat has not

Cook until steaming. slowly boil). For very large been smoked or otherwise

WM. Allow 10 to 15 min. to melt through. Stir to milk or water. smooth.

MED HI. Heat skillet 8 to Cook 2 to 3 min. per side.

10 min. Grease lightly.

HI. In covered kettle, bring

uncover and add pasta

slowly so boiling docs not cf

HI. Heat until first jiggle is

heard. 10 min. or less. MED for

water in saucepan. Add salt and prepared vege table, In covered saucepan bring to boil.

HI. Measure water and salt

«Q ahnvr: Afir*} frn/pn Hjnrk of vegetable. In covered

saucepan bring to boil.

111. Ill mv;ii icii.

HI, Bring salted water to a boil.

tr\ hrtij

Uncover last few minutes. min. Uncover and cook turning

ivlED HI. Cook, turning over as needed. is to start and cook at MED.

LOW. Cover and cook Meat may be breaded or mari-

i.OW. C!nnk until fork

be needed.

MED HI. Cook uncovered uiikii twiiuv;i. 1 L/i amounts HI may be needed to keep water at

r/-i!!ir!g hoi! thr/Y!!ghr>!!t

entire cooking time.

MED HI for foods cooking Cooker should jiggle 2 to 3 times

foods over 10 min. LOW. To finish cooking.

more min., depending on tenderness of vegetable.

LOW. Cook according to

limp nn p.'irk.^gn

r:r\ A ,1,1

iVl /-\UU VL'^^UlrtUIC. Cook until desired tendcrncss is reached.

WM. Cover and cook

according to time.

_____

after switching to LOW for 10

occasionally 10 to 20 min. A more atieniion-free method

ЛНН cftlt nr ntbnr cf^aennino

When melting marshmallows, add

Thick batter takes slightly longer

time. Turn over pancakes when bubbles rise to surface.

Use large enough kettle to prevuui uuiluvc'i. гама uuuL;tc^ in

size when cooked.

per minute.

Stir frequently to prevent sticking.

water and longer time.

Break up or stir as needed while

nnnl* i n о

-»• . • II iLiiii uv\;r ur Mill vugeuiDK: as

necessary for even browning.

Triples in volume after cooking. Time at WM. Rice: 1 cup rice and 2 cups water- 25 mins. Grits; I cup grits and 4 cups water—40 min.

Page 20

Baking

1. Aluminum pans conduct heat quickly. For most conventional

h?>l.'ino liahf chinv finlchpc opriprailx/ on/p hpct rpciiltc Kpponcp fViP\;

help prevent overbrowning in the time it takes for heat to cook the center areas. Dull (satin-finish) bottom surfaces of pans are recom mended for cake nans and nip niatps fn hp surc thosc arcas brown completely.

1. Dark or non-shiny finishes, also glass and pyroceram, generally absorb heat which m_av result in drv. criso crusts. Reduce oven heat

Food Bread

Biscuits (V:-in. thick)

Coffee cake

corn bread or muiiins Gingerbread

IVlUl 11112» Popovers

T D,.^or4

Yeast bread (2 loaves)

Plain rolls Sweet rolls

Cakes

(without shortening)

Angel food Aluminum^ Tube Pan Jelly roll Sponge

Cakes Bundt cakes Cupcakes

Fruit cakes

Layer, Chocolate

Loaf Cookies

Brownies Dron R г ЗЗПО-ДППО in.20

Refrigerator

Rolled or sliced

Fruit-s, Other Desserts uaKCa apples Custard

Puddings. Rice and

Custard Pies

Frozen

Meringue

One crust

Two crust

Pastry Shell

Miscclianenns Baked potatoes Scaiioped dishes Souffles

Container

Shiny Cookie Sheet

Shiny Metal Pan with Satin-finish bottom east iron or ulass 400“ "450“ 20-40 Shiny Metal Pan with В 350° 45-55 Satin-finish bottom .:>iuny iviciai iviuum runs Deep Glass or Cast Iron Cups

IVlClill U1 L,UitJ rcliiâ Metal or Glass Loaf Pans

Shiny Oblong or Muffin Pans Shiny Oblong or Muffin Pans В, A 350°-375°

Metal Jelly Roll Pan В 375°-400° 10-15 Line pan with waxed paper. Metal or Ceramic Pan

Metal or Ceramic Pan

Shiny Metal Muffin Pans

Metal or Glass Loaf or Tube Pan

Satin-finish bottom Shiny Metal Pan with

Î50ÎÎOÎTÎ

Metal or Glass Loaf Pans

Metal or Glass Pans

Cookie Sheet Cookie Sheet

Glass or Mctai Glass Custard Cup.s or Casserole (set in pan of nOi wHiCi') Glass Custard Cups or Casserole

Foil Pan on Cookie Sheet

Spread to crust edges

Glass or Satin-finish Mettil Gla.ss or Satin-finish Metal Ghiss or .Siitin-finish .Mein!

Set on Oven Shelf Gia.ss or Metal Glas.s н

Shelf

Position

B, C

B, A

Л, D 400 -423 в 375°

£>

A, В

A 325°-375° 30-55

A, В В 350°-375°

A, В 275°-300° 2-4 hrs.

В 350°

В, С 325°-350°

В, С В. с 375°-400° 7-12

А. Ь, С 350”-4ü0” В 300°-350°

А 400°-425°

В. Л 325°-350°

Л. В В 400°-425° В 450°

Л. В, С 325°-400° А, В, С

■ Ï

25° if lighter crusts are desired. Preheat cast iron for baking some foods for brownin’^ when food is 2.ddcd.

3. Preheating the oven is not always necessary, especially for foods which cook longer than 30 or 40 minutes. For food with short cooking times, preheating gives best appearance and crispness, 4, Open the oven door to check food as little as possible to prevent uneven heating and to save energy.

Oven Temp.

400°-475° 15-20

350°-400° 20-30

375°-425° 45-60

3750-425°

325°-350° 45-60

.325°-350° 45-65

-JfJ

350°-375°

400°-425° 6-12

325° 50-90

400°-425°

325°-375° 300°-350°

Time, Min.

45-60

АС /ir\

10-25 20-30 For thin rolls. Shelf В may be used.

20-25

25-30

40-60

25-35 Bar cookies from mix use .same time.

30-OÜ

30-60 Reduce temp, to .300° for large cus-

45-70 Large pies use 400° and increase

15-25

45-60 40-60

12-15

60-90 Increase time for large amount or 30-60 size. 30-75

Comments

Canned refrigerated biscuits take

2-4 min. less time.

rreheat cast iron pan lor crisp crusi.

b/ucicasL* ciuuul j ШШ. 1Ш иШиш ihiX. Or bake at 450° for 25 min., then at 350° for 10-15 min.

Dark metal or glass give deepest browning. For thin rolls. Shelf В may be used.

Two niece nan is convenient.

i’aper liners produce more moist crusts.

Use 300° and Shelf В for small or individiial cakes.

for more browning.

lard. Cook bread or rice pudding with custard base 80 to 90 minutes.

time. To quickly brown meringue use 400°

fQl- «^¡Q p-jlp Custard fillings require lower temp.,

longer time.

Page 21

Roasting Chart

1. Position oven shelf at B for srnall-size roasts (3 to 7 lbs.) and at

A for larger roasts.

2. Place meat fat side up or poultry breast-side up on broiler pan

or other shallow pan with trivet. Do not cover. Do not stuff poultry until just before roasting. Use meat thermometer, for more accurate doneness. (Do not place thermometer in stuffing.)

3. Remove fat and drippings as necessary. Basie as desired.

Type

Oven Temp.

Uoneness

Meat

lender euts; rib, tugh quality

sirloin tip, rump or top round*

325°

Rare: Medium:

Well Done:

Lamb Leg or bone-in shoulder*

325°

Rare: Medium: 25-30 Weil Done:

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

325° 325°

Well Done: Well Done:

IV TfttWIl.

Ham, raw

*For boneless rolled roasts over 6-in. thick, add 5 to 10 min.

325°

Well Done:

per lb. to times given above.

Poultry Chicken or Duck Chicken pieces

Turkey

325° 375°

325°

Well Done: Well Done:

Well Done:

4. Sianding iime recommended for roasts is 10 to 20 min. to allow roast to firm up and make it easier to carve. It will rise about 5° to 10° internal temperature; to compensate for tempera ture rise, if desired, remove roast from oven at 5° to 10° less than temperature on chart.

5. Frozen roasts can be conventionally roasted by adding 10 to 25 rnìiì, per pO und more time than given in ehart for refrigerated. (10 min. per lb. for roasts under 5-lbs.) Defrost poultry before roasting.

Approximate Roasting Time, in Minutes per Pound

3 to 5-lbs.

6 to 8-lbs.

24-30 18-22

___

22-25

30-35

_____

35-45 28-33

21-25

20-23 130°-140° 24-28

30-35 35-45 35-45

1 ^ * 11^

iu liiiiu-*. pvi lu. V«iiy 1 Z.V -ijc;

Under 10-Ibs.

20-30

3 to 5-lbs.

35-40

28-33 170°-185° 30-40 170°-180° 30-40

10 to 15-lbs.

17-20

Over 5 lbs.

30-35

35-40

f A *g I5=!bs.

20-25

Qyaf !5=!bs.

15-20

Internai Temp. °F

130°-140° 150°-160°

170°-I85°

150°-160°

170°-180°

160°

l85°-!90°

I85°-I90° fn fulfil«*

I85°-I90°

Page 22

!. Always use broiler pan and rack that comes with your oven. It is designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan.

2. Oven door should be ajar for most foods; there is a special position on door which holds door open correctly.

3. For steaks and chops, slash fat evenly around outside edges of meat. To slash, cut crosswise through outer fat surface just to the

edge of the meat. Use tongs to turn meat over to prevent piercing

xlicai ttfid loosing jUiCcS.

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

with barbeque sauce last 5 to 10 minutes only.

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

sides, which could soil oven with dripping fat,

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 cooking time

given in this chart IVi times per side.

8. If your range is connected to 208 Volts rare steaks may be broiled by pfchcuiing ih position higher.

Quantity

Food Bacon ’/2-lb. (about 8

Ground Beef, i-lb. (4 patties) Well done

Beef Steaks Rare 1 inch thick

Medium (l-U/j lbs.)

Well Done Rare 1 */2-in. thick C 10

Medium Well Done C 25

Chicken

Bakery Products Bread (Toast) or 2-4 slices C Xosstcr Pssirics

English Muffins 2-split C Lobster tails

(6 to 8-oz. each)

Fish

Ham slices

(precooked)

pQfk rhQp5

Well Done

Lamb chops Medium 2 (I inch) Well Done

Medium 2(1’/ inch) Well Done about 1 lb.

Wieners and similar 1-lb. pkg. (10)

precooked sausages. wise into 5 to 6-in. pieces.

U r-/-. ««*.«• «

ui at vvui M

and/or Shelf Thickness Position Time, Min.

thin slices)

Vi to ^-in. thick

C 7

(7.91/3 !hc.)

I whole (2 to 2V2-lbs.}, split lengthwise

1 nVa n-\

2-4 B 13-16 (Do not

i-ib. fillets Yi to ’/2-in. thick

I-in. thick

2 (’/2 inch) 2 (1-in. thick) about I lb.

about 10-12 oz.

A 35

B 8

C B 13

C 10 10 c 10 4-6

c 6

First Side Second Side

3’/2

9 9

I'/2-2

3-4

10 10

Time, Min. 3’/2

4-5

13 7-8

M-lt^

_________

20-25 10-15

’/2

turn over)

4-7

12-14 1-2

Comments Arrange in single layer.

Space evenly.

Up to 8 patties take about same

time.

Steaks less than 1-in. cook through

before browning. Pan frying is recommended.

Slash fat.

Reduce times about 5-10 min. per side for cut-up chicken. Brush each side with melted butter. Broil with skin side down first and broil with door closed.

Space evenly. Place English muffins

rnt-uidp-iin nnd brush with butter if

desired. , Cut through back of shell. Spread open.

Brush with melted butter before and

after half time.

Handle and turn very carefully. Brush with lemon butter before and during

cooking if desired. Preheat broiler to

increase browning. Increase times 5-10 min. per side for

l’/2-in. thick or home cured.

Slash fat.

If desired, split sausages in half length-

Page 23

Exhaust System

FThe Americana model with a built-

in exhaust system is equipped with

a damper, a two-speed exhaust

blower, and removable filters.

pYlnailCt r\r\f^r%^rkrtc> O f «a /-\\7Ckt'-

«1W x\^va.tvu wwi

cooking top and in hood over oven.

The exhaust system functions only

when the blower is operating.

Locate the button for exhaust system at the botiom of the vertical control panel. For high speed push in top of button; for low speed

push in botiom of button and to stop blower push center of button.

When blower is operating and hood

over oven is closed, it exhausts over

OU1AC4.WW Ullito TT llVll UlUWUl

nnife 1-fcl

operates with hood in open posi tion, it exhausts through openings over surface units and over oven simultaneously. .

liUb ilAHAUbi bYbltM

SHOULD BE OPERATED

WHENEVER ODORS. VAPORS.

OR SMOKE ARE EXPECTED TO BE THE RESULT OF A

AN AT THE BEGINNING OF

COOKING.

To open hood above the oven, lift up handle at right of hood; to close push down on handle. Use hood in its fully extended position whenever

VapUi Ui aííiüKc í cSÜllS ffOirl

cooking, such as when pan broiling

or deep-fat frying on the surface units. See information on use of surface units.

Filters

Two filters are located over cooking top and one behind hood exten sion. Filters are removable for

cleaning.

Filter(s) becomes soiled over a

■nAri/^/4 r\-f ttmo

V/X I.XJIXV.

TV.«

X XIU UXXXUXUXXU^ Ul

your exhaust system depends on how clean the filter(s) is. Frequency of cleaning, or replacing, depends on the type of cooking you do, but

filters should be cleaned AT

LEAST ONCE A MraTH. Also, clean frequently the grease-laden surfaces adjacent to the filter(s).

Remove and Replace Filters

i. ^üüKíiig Lop; Place linger in

recess at front edge of filter, push filter to rear until front edge clears

the exhaust opening, lower the front and remove. When clean. rCpla.ee.

X Ui a^aiii2>L

r* nr rt-1 4-

spring at rear of exhaust opening. Push to rear, lift front edge, and let spring push filter forward into place under edge of exhaust

2. Hood: Extend hood as far as possible, or remove hood extension if desired, see illustration. Place

fingers on each side at bottom of filter. Press filter to left until it clears the holder on right side, remove. When clean, replace. Push filter against clip at left and press left until filter clears holder at right

Side. Push filter toward opening and release so it slips behind holder.

To Remove and Replace Hood Extension

(a) To remove, extend hood as far

as it will open.

(b) With thumbs curved around

edge of hood extension, hook a finger between spring and bracket at each side and push toward center of hood. This moves pins out of holes in bracket and hood extension can

be removed.

HOOD EXTENSION

(a) To replace, fit bottom of half

circle flanges into side of hood.

(b) Secure one side at a time. Align

pin with holes in bracket and

hood extension, then push pin through holes. This secures hood extension so it cannot be removed by mistake.

Viy/

OVEN DOOR

To Clean

1 Plltprc QOrifQtA in +

" ■

......... «11 liv/v

solution. Light brushing may be

used to help remove imbedded soil and dust. With careful use and handling the filter will last for years. However, if replacement becomes necessary, obtain a filter from your General Electric dealer for your specific range model.

2. Hood extension, remove and wash with hot detergent solution.

Rirujf» anri Hr\/ c/^ft

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

Motor

' ' J TTil.il dV/X I.

The blower motor is permanently lubricated so does not need oiline.

vs::;:;:™

Page 24

Home Canning Tips

Canning should be done on cook top only.

In surface cooking of foods other

than canning, the use of largediameter utensils (extending more than 1-inch beyond edge of trim ring) is not recommended. Kowever, when canning with water-bath or pressure canner, large-diameter utensils may be used. This is because boiling water temperatures

iincicr pressure) 3.r6 not harrri“ ful to cooktop surfaces surrounding heating unit.

HOWEVER, DO NOT USE LAROE DIAMETER^ANI^^S

UK uiHtK LAkGh uIAmEikk

UTENSILS FOR FRYING OR BOILING FOODS OTHER TH AN WATER. Most syrup or sauce mixtures—and all types of frying— cook at temperatures much higher than boiling water. Such tempera tures could eventually harm cook top surfaces surrounding heating units.

Observe Following Points

in Canning:

1. Bring water to boil on HIGH heat, then after boiling has begun, adjust heat to lowest setting to maintain boil (saves energy and best uses surface unit.)

2. Be sure canner fits over center of

UJLXll.. J.X AXIV./VJIWX OtXXXCXWW

section does not allow canner to be centered on surface unit, use smaller-diameter containers for

good canning results.

3. Flat-bottomed canners give best canning results. Be sure bottom of

canner is flat or slight indentation fits snugly over surface unit, Can ners with flanged or rippled bot toms (often found in enamel-ware) are not recommended.

RIGHT

WRONG

4. When canning, use recipes from reputable sources, Reliable recipes are available from the manufac turer of your canner; manufacturers

of glass jars for canning; such as Ball and Kerr; and, the United States Department of Agriculture Extension Service.

5. Remember, in following the recipes, canning is a process that

rrfanf>rijti^o lurop £»tnr»iintc r>f

gw X A WX CV 1.Wl9 am/, gw MAAA Wr V« AA WU/ WA V W'«иА A л A «

Be careful v/hile canning to prevent

burns from steam or heat.

NOTE: If your surface section is being operated on low power (volt age), canning may take longer than expected, even though directions have been carefully followed. The process may be improved by: (1) using a pressure canner, and (2) for fastest heating of large water quan tities, begin with HOT tap water.

Page 25

The Problem Solver

Save Time and Money-

before you request service,

check the Problem Solver

PROBLEM

OVEN WILL NOT WORK

OVEN LIGHT DOES NOT WORK

FOOD DOES NOT BROIL PROPERLY

If you have a problem, it may be minor. You may be able to correct

it yourself. Just use this Problem

Solver to locate your problem and then follow the suggested recommendations.

POSSIBLE CAUSE AND REMEDY Plug on range is not completely inserted in the outlet receptacle.

______1__________

me eiieuii uicaicci lu yuui iiuusc iias uccii uippcu, ui a. lusc iias uccii

^„1

_______________________i_____________i________

i_;

________

____________

_j ‘

____________r_________i_______

blown.

OvPn rnntrnls itrP nnf nrnnprh/

—

-----

-----------

!SPf

Light bulb is loose. ‘ ^ ^ Bulb is defective. Replace. Switch operating oven light is broken. Cali for service.

OVEN SET Knob not set at BROIL. OVEN TEMP Knob not set at BROIL. ^ ^ Door not left ajar as recommended.

Improper shelf position is being used. Check Broiling Chart.

^ ^ ^ ^

Necessary preheating was not done. Food is being cooked on hot pan.

^ ^ ^

^ ^ ^ ^

^ ^

Utensils are not suited for broiling.

FOOD DOES NOT ROAST

OR BAKE PROPERLY

CALROD® SURFACE UNITS

m TXT/^"rTr\xTTXT/^

PROPERLY

OVEN SET Knob not set on BAKE. OVEN TEMP Knob not set correctly.

QH/alf r\rvoifl/^n lO I?/\QCfinnr

r^V/An cIiaI'T lO ^^VWAA UAAWAA AU AA^./!, AV'VV'A* .. ' .

\\/т•/^■nO■ Arvr\l^li;0 t*A io V\Al«nr IIOA/4 W/l^Ar» frvO P ♦ 1 Vii/Y

vrt.?A V1V./1JI Ak7 A 1 A WV/A X WW I*« V^AAWWAV A.^ V/MU W A A V/A A^MAXAAA^ ^^AAMA i.U* .

Tint

TTIV^AA^ V./V/V'AVVVCA.i W AO L/WAXA^ UOVVA« TTAAVAA A V/«.0 tAAl^j j^MAA AO kWV/ OAAAMAAt ..

Iai/aI .

r\T

HoL'ttnO' i^UQt*fC

V\n T\

10 PVVboll

Surface units are not seated properly in pan trim rings. Trim rings/drip pans are not set securely in the range top. Surface unit controls are not properly set.

Page 26

Consumer Services

m&j

At General Electric we’re committed to providing you with the best appliances we know how to build and we know that you want your appliances to give you many years of dependable service.

Our Consumer Services 3,re ciesi^neci vvitli yoi

Warranty rrotection

Before your new appliance left the factory, it went

tlirrmoH r\ctr\rr\MC te^cf.. tr\

Convenient Service

Whether your appliance is in or out of warranty, you’re

just a phone call away from our nationwide network of

THiir*tr\r\/ nTroiriAH QArA/ir*A r\rr\FACcir\no 1c

Simply call our GE service organization. Look in the White or Yellow Pages of your telephone directory for

GENERAL ELECTRIC COMPANY, GENERAL ELECTRIC FACTORY SERVICE, GENERAL ELECTRIC-HOTPOINT FACTORY SERVICE or GENERAL ELECTRIC CUSTOMER CARE® SERVICE.

Service can normally be scheduled at your convenience and the technician drives a fully-stocked parts service truck so that, in most cases, the repair can be completed in one visit.

We’re proud of our service and want you to be pleased, but if for some reason you are not happy with the service

you receive, here are three steps to follow for further help.

1 t«tT^ rr /-tza-Pia... .

LVOLa I.V/ «awtwi. AAlClllUiClVl.UJl

LX,.'« ■

And you have a written warranty to protect you. See the

Will I ¿1111. V (Ml I I It:^ I IHUK 1 )rll>'cr! ( 1 i I I I i.s 1 It It IK lilt lltri H I IS .

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

C!r%lx/A tViii rtrr\K1iam

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

Manager, Consumer Relations General Electric Appliance Park Louisville, Kentucky 40225

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

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

L V/In/XW-AXX*

Service Contracts

For trouble-free service beyond

'ui;r*i##an w\t:%wlrkA

Kaftw TT MI ■

If you prefer to budget your repair expenditures instead of being surprised by them, GE offers service contracts for varying lengths of time on all GE major appliances. With a contract, we’ll keep your appliance in good operating condition during the contract period at no additional charge.

The Quick Fix® System

You can save money and time

uy UUlllg

For do-it-yourselfers who would prefer to fix GE major appliances themselves.., GE offers

an industry first, the Quick Fix® System.

Help For You By Phone

Should you need help in the selection and purchase of new appliances, or have questions about the operation of the GE appliances you now own—or have any other questions about

GE consumer products or services, you are only a TOLL FREE call away.

li 3'UUI9CII*

Service contracts let you pay today’s prices for service a month, a year, or several years from now. And, you’ll receive service from GE trained service technicians using only genuine GE parts. If you have any questions about Service Contracts, call TOLL-FREE

800.626.2224. (In Kentucky, call 800.292.2057.)

A program for do-it-yourself appliance repair,

the system includes step-by-step repair manuals for refrigerators, most non-microwave electric

ranges, dishwashers, and standard and large capacity washers and dryers, plus specially

packaged replacement parts, and technical help

with a toll free 800 number.

The GE Answer Center i'm consumer information service is open 24 hours a day, seven days a week.

Our staff of experts stands ready to assist you anytime.

Iv Your Direct Line to Genera! Electric

The GE Answer Center 800.626.2000

Page 27

YOUR GENERALJELECjmC RANGE

' ' ^ Ш B&k IS A» f.nwran «я ва», в мцщши щ лиг ^ ’

WAKHAfy i

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

WHAT IS COVERED

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

purchase, we will provide, free of

r'Kornii r\?arfo ianH lahrtr in

W9 ICAl t-il iw V.TWI V I\J\U c I I

your home to repair or replace any

part of the range that fails because

of a manufacturing defect.

This warranty is extended to the originai purchaser and any succeed ing owner for products purchased for ordinary home use in the 48 mainland states, Hawaii and Washington, D.C. in Alaska the

vvaiiaiiiy lo mo oamo oAoopi ii toi 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 Custom.er Care® servicers during normal working hours.

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

nCMCDAI PI PrTPir PAP.TnPV

I I IIW I I Wl I I

SERVICE. GENERAL ELECTRICHOTPOINT FACTORY SERVICE or GENERAL ELECTRIC CUSTOMER

Рс-яс

WHAT IS NOT COVERED

• Service trips to your home to

teach you how to use the product.

• Replacement of house fuses or resetting of circuit breakers.

Read your Use and Care materiai. If you then have any questions about operating the product,

nloaQo nnntarf v/nnr Hoalar nr nnr

• Failure of the product if it is used for other than its intended purpose or used commercially.

Consumer Affairs office at the address below, or call, toll free:

The GE Answer Center™

800.626.2000

£>ЛГ*/1Г%Л

• Damage to product caused by accident, fire, floods or acts of God.

WARRANTOR IS NOT RESPON

® Improper installation.

SiBLE i-Oh CONSEQUtNTiAL

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

You are responsible for providing adequate electrica!, gas, exhaust

ing and other connecting facilities.

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 Genera!.

Warrantor; General Electric Company

if further help is needed ccncerning this 'warranty, contaci;

Manager—Consumer Affal.i's, Genera! Electric Company, Appliance Park, Louisville, KY 40225

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