GE JHP67GD, JHP56D, JHP56GD Use and Care Manual

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UseandCareof

—

tips Featuresofyourrange Surfacecooking Ovencooking

pMi

Howtooperate

theSelf-CleaningOven

p22

Savetimeandmoney Beforeyourequestservice, usetheProblemSolver

p2’7

Mm Direct Line toGeneral Electric

The ~ihhmwm

Before Using Your Range. ... , ...2

Safety instructions ...........3-4

Energy Saving Tips. . . . ... ......5

Feati.wesofYour Range .......6-~

Sudace~ooking .. .. ..*. ... ~..*8-

Ho~7ToLJseYour~utomatic Surface<

Unit & Cooking ~hart .. ...9-10

~owTo Griddle . ... . . . .......11 “:

Automatic.Tirner and Cl~cks .. .13

Using Your Ov&no.,.. . . . .......14

~owTo~ak~anclThngBake .. .15 ,

HOW-TORoast. ~. .: . . ....:.... 16

HoWTo Broil:: ... .. . . .. ......17 , .

How To Use. ““

Your Rotisserie ... ... ... .l8-l9

How To Use ~ð‘ - ‘

Your Meat Ther~ometer ; .20-21 ~

EIowto~elf-.Clean - . s

Your Range ::i.:.. .”.:.22223r3r-

How To C&e fior :

YourRange . .i. . . . . . . . ~.24-25 .“

-Removable”&en Door -..-.*....24

ExhaustSystem.. . . i.. . .... . . .26

Problem Solver . . . .; . ~,.. . . . . . . ~~:

Cleaning Y:ur Ra~ge, . . . ....28-29

Surface Cooking Chart .. ...30-31

Baking Char~ ...:. . . . . . . . . . . . .32

Roasting Chart . . . .. . . . . . . . . t

Broiling Chart . ...............34,

Home Canning Tips . . ... ......35

Consumer Services . . . . . .......39

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

. .

●33.

Read ThisBook Ctwefuiiy

It will 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. . . Call, toll free:

T1-IeGE Answer Center’M

800.626.2000

consumer information service

or write: (include your phone number); Consumer Affairs General Electric Company

Appliance Park Louisville, KY 40225

WriteDowrIthe Model and SerialNumbers

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

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 hel”e:

ModelNO.

Serial No.

Use these numbers in any correspondence or servicecalls concerning your Range.

MYouReceived a DamagedRange?

immediately contact the dealer (or builder) that sold you the Range.

Save Timeand Money . . . BeforeYouRequestService

Check the Problem Solver (page

27). It lists minor causes of operating problems that you can correct

yourself.

, Read an before using this

When using electrical appliances basic safety precautions should be

followed, including the following: @ Use this appliance only for its

intended use as described in this mailual.

* Be sure your appliance is properly 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 recommended in this book. All other

servicing should be referred to a qualified technician.

@ Before performing any service, DISCONNECT THE RANGE POWER SUPPLY AT “rHE HOUSEHOLD DISTRIBUTION PANEL BY REMOVING THE FUSE OR SWITCHING OFF

THE CIRCUIT BREAKER. @ Do

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

not leavechikirenahme-

allowanyoneto climb, standorhangon thedoor,drawer orrangetop. Theycoulddamage therangeandeventipit over causingseverepersonalinjury.

* CALJ’HON:DO NOTSTORE

@ Wearproperclothing.Loose

fitting or hanging garments should

never be worn while using the appliance. Flammable material could be ignited if brought in contact with hot heating elements and may cause severe burns.

@ Use only 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.

Neveruseyourappliancefor

warmingorheatingtheroom. @ Storagein oron Appliance—

Flammable materials should not be stored in an oven or near sur-

face units. @

Keephoodandgreasefilters

to maintain good venting

clean

and to avoid grease fires. @ Do

not letcookinggreaseor otherflammablematerialsaccumulateintherangeornearit.

@ Do not usewateron grease fires.Neverpickupa flamingpan. Smotherflamingpanon surface unitby coveringpancompletely withwellfittinglid,cookiesheet orflattray.Flaminggreaseoutsidea pancanbeput outby coveringwithbakingsodaor,if available,a multi-purposedry chemicalorfoam.

ITEMSOF’INTERESTTO CHILDRENIN CABINETS ABOVEA RANGE ORON THE BACKSPLASHOF ARANGE–

CHILDREN CM’WMNGON THERANGE TOREACH ITEMSCOULDBESERIOUSLY INJURED.

drypothokiers—

@ Do not touchheatingelements orinteriorsurfaceof oven.

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 flammabIe materials contact surface 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.

These

Remember:The inside surface of

the oven may be hot when the door is opened.

@ When directions exactly and always cook the meat to at least 170°. This assures that, in the remote possibility that trichina may be present in the meat, it will be killed and

meat will be safe to eat.

cookingporkfollow our

(Ccmtinuednext p~gc?) - ~

‘owl-x

@ Standawayfromthe range

whenopeningovendoor.Thehot airorsteamwhichescapescan causebur=nsto hands,face2md/ oreyes.

* Don’theatunopenedfoodcontainersinthe oven.Pressurecould Mid up andthe containercould burstcausinganinjury.

Keep oven vent ducts

unobstructed. @ Keep oven free from grease

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 precaution against burns from touching hot surfaces of the door or oven

walls. * When using cooking or

roasting bags in oven, follow the manufacturer’s directions.

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

Self-Cleaning Oven:

@ Do not door gasket is essential for a good seal. Care should be taken not to rub, darnage, or move the gasket.

@ Do

commercial oven cleaner or

oven liner protective coating of any kind should be used in or around any part of the oven.

@ (lean only parts listed in this

Use arid Care Book. @

Beforeself-cleaningthe oven,

remove broiler pan and other utensils.

cleandoorgasket.The

not useovencleaners.

!!hw’fhcecooking units:

@ lhe appliance is equipped with one or

more surface units of different size. Select utensils having flat 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.

Proper relationship of utensil

to burner will also improve efficiency.

@ Never Ieave

unattendedat highheatsettings.

Boilover causes smoking and greasy spillovers that may catch

on fire. @ Be sure ducts are not covered and are in

place. Their absence during cooking could damage range parts and wiring.

@ Don’t

drippans

except 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, earthenware, or other glazed containers are suitable for range-top service;

others may break. because of the

sudden change in temperature

(See Section cm“Surface Cooking” for suggestions.)

@ To minimize flammable materials, and spillage;

the handle of a container should

be positioned so that it is turned toward the center

without

surface units. @ Don’t immerse or soak removable surface units. Donl put them

in a dishwasher.

P’roperPan Size—This

surfaceunits

drippans and vent

useahrmimrrnfoilto line

or anywhere in the oven

burns,ignition of

of& range

extendingovernearby

@ Ahvaysturnsurfaceunitto

OFF beforeremovingutensil.

* Keep an eye cmfoods being fried at HIGH or MEDIUM

HIGH heats.

@ Toavoid the possibilityof a

burnor electricshock,alwaysbe certainthatthe controlsforail surfaceunitsareat OFF position andallcoilsarecoo]before

attemptingto removethe unit. @ Whenflamingfoodsunderthe

hood, turnthefan off.Thefan,if operating,mayspreadtheflame.

@ Foods forfryingshouldbe as

dryas possible.

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

[Jselittle 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.

Alwaysheatfatsiowly9and

watch as it heats. @ Use deep fat thermometer

whenever possible to prevent overheating fat beyond the smoking point.

Frost on frozen

}“ouI-ranqe, like many other house-

hold items, isheavy and can settle into soft floor coverings such as cushioned vinylor carpeting. When

moving the range or-ithis type of

ilooring. use care, and it is recommended that these simple and inexpensiveinstructions be followed.

The range should be instaHedon a sheet of plywood (or similar material) as follows: When

covering is terminated at thejront of the range,

the area that the range

ihejloor

\\’illrest on should be built up with

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

for cleaning or servicing.

-the

Levelingscrewsare located on each corner of the base of the range. By removing the bottom drawer you can level the range to an uneven j?oorwith 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 beyond stop on range glides. Lift drawer if necessary to insert easily. Let front of

d~.a~verdown, then push

in to close.

surfacecooking

Use cooking utensilsof medium weight aluminum, tight-fitting covers, and -iIatbottoms which completely cover the heated portion of the surface unit.

Cook fresh vegetableswith a minimum amount of water in a covered pan.

Watch foods when bringing them quickly to cooking temperatures at HIGH heat. When food reaches cooking temperature,

reduce heat immediately to lowest setting that willkeep it cooking.

Use residual heat with surface cooking whenever possible.For example, when cooking eggsin

the shell, bring water to boil,

then turn to OFF position to

complete the cooking.

Use correct heat for cooking task. . (if time allows, do not use HIGH heat to start), MEDIUM HI— quick brownings, MEDIUM— slowfrying, LOW—finishcooking most quantities, simmer—doUble

special for small quantities.

coffee, heat only the amount

.HIGH—to start cooking

boiler heat, finish cookifig,and

When boiling water for tea or

needed. It is not economical to

boil a container full of water for

only one or two cups.

oven$mMRg

Preheat the oven only when necessary. Most foods will cook

satisfactorily without preheating.

If ~~oufind 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

door openings. Keep door open as short a time as possible when it i’sopened. ,

Cook complete oven meals instead of just one food item. Potatoes, other vegetables, and some desserts willcook 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 possibleto 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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IVMds JEIP56D,JHP%GD*

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E’eatureIndex

Mode] and Serial Numbers

Surface Unit Controls

“ON” indicator Light/ Lights

for Surface Units @en set (Clean) control

Oven Temp (Clean) Control

6 Oven Cycling Light

Automatic Oven Timer, Clock

and Minute Timer 8 Door Latch 9

Door Latch Release

10 Door Locked Light 11 Oven Cleaning Light 12 Automatic Surface Unit, Tilt-Lock 13 Plug-h Calrod@Surface Unit

(N4avbe removed when cleaning under unit.)

One-Piece Chrome Trim Rings

and Drip Pans

14 or

Separate Chrome Trim Rings and Porcelain Drip Pans

)

15 Oven Vent Duct

(Located under right rear surface unit.)

lb Interior Oven Light (Comes on

automatically when door is opened.)

17 Oven Light Switch

I 18 Broil Unit

19 Bake Unit (Maybe lifted

gently for wiping oven floor.)

~. Oven Shelves, Upper

Oven Shelves, Lower

Oven Shelf Supports (Letters A, B, C, & D

21 indicate cooking positions for shelves as

recommended on cooking charts.)

22 Broiler Pan and Rack

(Do not clean in Self-Clean oven.) ! 23 Rotisserie Receptacle t 24 Meat Thermometer Receptacle I 25 Storage Drawer

Explained

on Page

2 8

14 14 14

22 22 22

14 17

18 20 24 –

Mock]

lJHP67GD

@ @

143”

2+”

143”

2 2

Upper Lower

—

Models

Jm%m

JHP56GD

e22

2-6”

2-8”

429 4

kzilE4r: —.

—

.—

%xSurface Cooking Charton pages 30-31.

Your range top is designedto give you flexibility of boiling, steaming, sauteing, browning, frying, canning, or pressure cooking. lt heats through the metal coils of four Calrod@units thus givingthe correct’amount of energy for each setting you choose.

Surface Cooking with

Infinite Heat Controls

Your surface units and controls are designed to giveyou 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 LOW and OFF. In a quiet kitchen you may hear slight “clicking” sounds during cooking, indicating heat settings selected are being maintained.

Switching heats to higher settings always show a quicker change than switching to lower settings.

.-.”- . .-

. . . ---- - . ..— - . .

How to Setthe Controls

Step 1

Grasp contol knob and push in. . .

.- —...

Cooking (hide

-.. —.. — . ---- - . . .

for Using Heats

I-H

MED

Low

NCYI’E:

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 siiiall unit.

Quick start for cooking; bring water to boil.

Fast fry, pan broil; maintain fast boil on large amount of food.

Saute and brown; maintain S1OWboil on large amount of food.

Cook after starting at

HIGH; cook with little

water in covered pan. Steam rice, cereal; maintain

serving temperature of most foods.

“

Mep 2

Turn either clockwise or counterclockwise to desired heat setting.

Controlmust be pushedin to set only from OFF controlis in any position other

than OFF, it may berotated

without pushing in.

Be stimyou ttirn control to OFF when you finish cooking. An indicator light will giow when ANY heat on any surface unit is on,

position.When

he automatic surface unit controls

——

~hetemperature of’j’ow.

cooking

ulensiltogive the same type ofautomatic cooking that you m-ayhave experienced with a well-controlled electric skilletor saucepan. The spring-mounted sensor, located in the center of the surface unit, measures and controls the heat to the pan on the unit.

How touseIt

@Set pan on unit. Usea cover on

utensil when suggested on

Auto-

matic (.ki~ Cooking Chart on next page.

~ Push in Automatic Unit selector button which corresponds to unit size.To use a variety of utensilsyou may select three different sizes on the Automatic Unit; 4 inch, 6 inch and 8 inch.

LARGE—8-inch unit. Push 8“

button when using large utensils that completely cover the unit (3-quart to 6-quart saucepans or 8-to-10-inch skillet).Then select desired heat setting.

I$lEDIUiM-6-inch unit. Push 6“

button when using medium-sized cooking utensils that do not completelycover the unit (2 to 2~zquart saucepans or 6 to 7-inch skillets).Then select desired heat setting.

SMALL-4-inch unit. Push 4“ button when using small cooking utensils about 4 inches in diameter (as a l-quart saucepan). Then select desired heat setting.

@Select the heat setting as recom-

mended on the Automu[ic Unit

Cooking Chart. (Settings were chosen using medium-weight aluminum pans,)

—For cooking with liquids, use settings anywhere in the area marked HI, MED, LOW BOIL, SIM, or setting in between to obtain desired rate of cooking.

—For frying operations use settings

anywhere in area numbered 200 to

500. —For warming operations use set-

tings marked 200 and the linejust below 200.

* When cooking is finished, turn

surface Ilnit control to OFF.

TipsforBest Rf?si.dts

* Use flat-bottomed mediumweight aluminum utensils, in relation to sizeof unit in use, tightfitting lids with foods which required a cover; loose lids or no cover lengthen cooking time.

Warped, concave or convexbottomed pans may not touch sensor in center of Automatic Unit; if not, sensor cannot control heat supplied to pan.

@Use amount of water suggested on Automatic Unit chart; if more is used, higher heat setting, longer cooking time may be required.

@Utensil of other materials may require different heat settings and/or cooking time.

~ Use MINUTE TIMER to time TOTALcooking. Include time usually required to bring food to boil, switching heats, etc. Do not judge cooking time by visiblesteaming only. Food will cook in covered utensils even though no steam may be apparent during the cooking process.

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Utensil

Breads

Frenchtoast Pancakes

Casseroles

Cereal,Pasta

Oatmeal

Macaroni Noodles Spaghetti

Coffee Percolator

Skillet Skillet

10-10~2-inch

coveredskillet

Seepackage directions

SeeGeneral Directions

Herd

SettingFood

—

350-375 4~5450

200-250

HIGHBOILMED.BOIL

HIGHBOIL

HIGHBOILMED.BOIL

IXedFruit Coveredsaucepan SIMMER

Eggs Cookedinshell Coldwaterto cover.Cook10-12minutesforsoftcookedand

Scrambled Fried

Meats

Bacon Chicken

Chops

Cubesteaks Fishsteaks

Frankfurters

Hamburgers Hamslice

(%-inchthick)

Pot Roast Tobrown meatadd liquid;coverto finishcooking,If desired,add

Sausage Stew Tobrownmeat.

Coveredsaucepan

Skillet Skillet

Skillet

Skillet Skillet

Skilletor Kettle

Skillet Coveredsaucepan

soup,Heat Coveredsaucepan

Popcorn 450

Vegetables

Fresh

Frozen

Pressure Cooking

NOTE:Meltbutter,cookingorsemi-sweetchocolate, or butterscotchcandypicccsinpan at 200setting,Usccoveredpanforfastermelting,

5-6quart coveredkettle

Coveredsaucepan

Coveredsaucepan Pressure saucepan

SIMMER

275-300 200-225

350-375 400

225-250 325-375

225-250 425-450

350-375

350400

300-325 350-400

325-375 SIMMER

325

350-375 LOBOIL

SIMMER

LO BOIL

LO BOIL 300-350

(hem] Directions

Meltfatandheat 1-2minutesbeforeaddingbread. Heatskillet,untildropsof waterdanceviolently,greaseskilletlightly,

thenstart pancakes, Placeingredientsofcasserole inaluminumskillet.Coverand cookuntil

hotand bubblyincenter.

Seepackagedirectionforcookingmethod.

Coverkettleto bringwaterto boilbeforeandafteraddingspaghetti. Removecoverto completecooking.

Seepackagedirectionfor cookingmethod.

25-30minutesforhardcooked.(Watershouldnotboil.)

Meltbutterandheat 1-2minutesbeforeaddingeggs.

Allowbutterto melt,Breakeggsintoskillet.Coverskillet,cook 34 minutes,or leaveuncoveredandbastewithfat.

Startincoldskillet. Tobrown.

Covered,to cook, Tobrown.

Tobraise(addsmallamountofwater,coverskilletandfinishcooking), Preheatskillet 3mirmies.Melt1 tablespoonbutterthen add steaks.Fry

2-3minutesperside. Melt2tablespoonsfat,add breadedor flouredfishandcookabout

15minutespersidefor one-inchsteaks.

Startincoldungreasedskillet:whensizzlingbegins,turnfrankfurters frequentlyto brownevenly.

Melt1tablespoonfat,thenaddhamburgers,Cook6-8minutesperside. Startincold,ungreasedskillet.Cook7-8minutesperside.

vegetables.

cook accordingtopackagedirections.

Covered,to finishcooking Heat15-20minutesorto desiredservingtemperature. PlaceY2cupcookingoil, 1cuppoppingcorn inkettle,cover.Cookuntil

poppingstops.Remove,seasonwithbutterandsalt.

Use%inchsaltedwaterin bottomofpan,Addvegetables,cover saucepan.Add3-5minutesofcookingtimenormallyusedin standard unit.

Sameas above.

Followmanufacturer’sdirectionsforamountsof liquidand cookingtime,

—

——

ToLTse

Model JHP67GD)

YourGE Griddle has an easy-clean, non-stick cooking surface. Avoid

usingutensils with sharp or rough points or edges. Do not cut foods on the griddle. See chart for cooking directions. If preferred,

foods may be cooked without greasing griddle.

1. Place griddle on Automatic

Unit; move it back and forth until it falls into place over unit. The

griddle is designed for easy posi-

tioning; it must be correctly placed to work properly.

2. Push in Automatic Unit selector button marked GRIDDLE.

3. Select heat on surface unit control knob. Use settingslisted on griddle or on chart. For griddle cooking, use heats between 200-

500.Other markings are for boiling operations and should not be used with GRIDDLE settings.

4. When cooking isfinished turn surface control k-nobto OFF.

5. Let griddlecool on range, or protect hands with heavy, dry potholders before handling. To clean, seecharts, CareSeclion. To avoid marring non-stick finish, store griddle upright, or store flat but no other pans or utensils on top.

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Food

~~*Bacon

~~*~Chops

**Cubed Steaks

**~Eggs,Fried

**Fish Steaks, ]”

~~‘~Franks

**-French Toast

**Hamburgers,

‘~T*Ham

**Rolls, Sandwiches

slice, ~“

Pancakes

1/2”

~~*Sausage

*Cold Griddle TGrease lightly, if desired

**Preheat 10minutes ~~preheat, if desired

setting

375-425

350-400 425-500 275 375-425 400-450

350-375 300-350 375-425 425-450 375-425 350-400

First Side Minutes

2-3 2-3

5-6 6-8 7-8

Brown each side Brown each side

Turn, brown evenly

Brown each side Turn, brown evenly

Second

Side Minutes

2-3 2-3

5-6 6-8 7-8

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Q. How can my Minute ‘f’hner make my surface cooking

Your Minute Timer will help.

time TOTALcooking which includestime to boil food and change temperatures. Do not judge cooking time by visiblesteam only.

Food willcook in covered utensils even though you can’t seeany steam.

Q. May I can foods and

onmy

A. Yes,but only use utensils de-

signed for canning purposes. Check the manufacturer’s instructions and recipesfor preserving foods. Be sure canner is flat-bottomed and fits over the center of your Calrod@ unit. Since canning generates large amounts of steam, be careful to

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

Q. Can 1use specialcooking equip-

mentlike an orientalwok, on any surfaceunits?

A. Utensils without flat surfaces am

not recommended. The life of your surface unit can be shortened and the range top can be damaged from the high heat needed for this type of cookifig.

surface units?

easier?

preserves

Q. CanI covermy drippans with

foil?

A. No. Clean as recommended in

the Cleaning Chart.

Q. Why is the porcelain finish on

my containerscoming off? A. If you set your Calrod@ unit

higher than required for the container 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.

Q. Whydo my utensils tilt when I

placethemon the surfaceunit? A. 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. Possibly your plug-in unit is not plugged into unit properly.

Q. Why amI not gettingthe heat I

need from my unitseventhough I havethe knob on the rightsetting.

A. After turning surface unit off

and making sure it is cool, check to make sure that your plug-in units are securely fastened into the surface connection.

The automatic timer and clock on ~rourRange are helpful devicesthat

serve several purposes.

To setclock

TO SET THE CLOCK, push the centerknob in and turn the clock

hands to the correct time. (If the Automatic Timer pointer should move also, let knob out, turn the Timer pointer to OFF.)

~o SW

Minute Timer

The Minute Timer has been combined with the range clock. Use it to time all your precise cooking operations. You’llrecognize the Minute Timer as the pointer which isdifferent in color and shape than

he 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, ’

withoutpushingin, until pointer reaches OFF and buzzer stops.

ml-wBake uses

Ammmtic ‘rimer

UsingAutomatic Timer, you can I“IME BAKE with the oven starting immediately and turning off 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 15.

~el.f-~lean IJses

Automatic Timer

The self-cleaningfunction on your range uses the Automatic Timer to set the length of time needed to clean whether you wish to clean immediately or delay the cleaning. B3Tsetting the Start and/or Stop Dials you may choose to begin immediately or clean at low energy timesduring the night. Full explanations of setting the Start and Stop Dials for self-cleaningare described on pages 22 and 23.

Questions and Answers

Q. How canI usemy MinuteTimer

to make my surfacecooking easier? A. Your Minute I“imerwillhelp

time total cooking which includes time to boil food and change temperatures. Do not judge cooking time by visiblesteam only. Food willcook in covered containers even though you can’t seeany steam.

Q. Mustthe Clockbe set on correct

time of day when 1wishto use the AutomaticTimerfor baking?

A. Yes,if you wishto set the Start

or Stop Dials to turn on and off at set times during timed functions.

Q. Can I use the

MinuteTimer

duringovencooking?

A. The Minute Timer can be used

during any cooking function. The Automatic Timers (Start and Stop

Dials) are used with TIME BAKE

and SELF-CLEAN functions.

Q. Can I changethe clock while I’m

Time Cooking inthe 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.

Em#s—.

ii%%ik– — —

— —

-– . ——

—

—. — — —

— ——

—— —

IBkar” —— —— —-

— — —

—. — — —~

—.

—

—.

— —.

—

——

— —

msir.

—.

-~-–

Before -using Youroven

1. Look at the controls. Be sure you

understand how to set them prop-

erly. 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 givesure 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

marked OVEN SET and OVEN

TEMP. OVEN SET has settings for

BAKE, TIME BAKE, BROIL, CLEAN (and on ovens so equipped, ROTISSERIE), 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 temperature you set from WARM (150°) to BROIL (550°) and also at CLEAN (8800).The Oven Cycling Light glows until oven reaches the selected temperature, then goes off and on with the oven unit(s) during cooking. PREHEATING the oven, even to high temperature settings, is speedy—rarely more than about 10 minutes. Preheat the oven only when necessary. Most foods will

cook satisfactorily without preheating. If you find preheating is necessary, keep an eye on the indicator

light and put food in the oven

promptly after light goes out.

Poin!er

OvenTempSettingfor NormalCooking

HVIPOR’FAN’I’:The OVEN TEMP control has a blue pointer that is used only for CLEAN. 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.

For CLEAN, rotate the knob to the right until blue pointer is pointing up, toward Index Marker. When position is reached, knob should snap into position.

(lven

InteriorShelves

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

rectlyon the shelf supports, (a) will

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

removing food nor when placing food on them.

TO REMOVE shelve(s)from the

oven, lift up

rearof shelf, pull for-

ward with stop-locks (curved exten-

sion under shelf)along top of shelf

supports. Becertain that shelf is

cool before touching.

TO REPLACE shelve(s)in oven,

insert shelf with stop-locks resting

on shelf supports. Push shelf

toward rear of oven; it willfall into

place. When shelf is in proper posi-

tion, stop-locks on shelf willrun

under shelf support when shelf is

pulled forward.

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 on front of door.

Lamp IOVerSurface Unit

Lamp may be lighted by pressing the lamp switch button. Be sure to hold button depressed until light comes on.

see Baking chart on Page 32.

————————

—

When cooking a food for the first

time iri ~ow new Ove~, use time @ven on recipes as ~ guide. Oven ~~ermostats, over a period of years, may “drift” from the factory setting and clifferences in timing between

an old and a ntixv oven of

5 to 10

minutes are not unusual and you may be inclined to think that the new oven isnot performing correctly. However, your new oven has been set correctly at the factory and is more apt to be accurate than the oven it replaced.

HOWtO set

YourRange

for Baking

Step 1: Place food in oven, being certain to leave about l-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.

l+OWtO

‘f-heautomatic oven timer controls

are designed to turn the oven on or

off automatically at specific times

that you set. Examples of Jmme-

Time Bake

diate Start (oven turns on now and 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 toSet hmmdiate Start

NOTE:Before beginning make sure

the hands of the range clock show the correct time of day.

Immediate Start is simplysetting oven to start baking now and turning off at a later time automatically. 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 6:00.The Start Dial should be at the same position as the time of day on clock.

Step

2:Turn OVEN SET Knob to

TIME BAKE. Turn OVEN TEMP

Kfiob to oven temperature, for

example 250°.

How to$%4Dekty 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 example 3:30.

Step2: To setStop 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 recipecalled 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.

Step 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 times you have set. Turn OVEN SET to OFF and remove food from oven.

seeRoasting chart or?) Page 33.

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 procedure used for meats. Therefore,

oven controls are set to BAKE. (You may hear a slight clicking

noise to indicate the oven is

working properly.) Roasting is easy,just follow these steps:

Step 1:Check weight of meat, and

pla~e,fat side up, on roasting rack

in a shallow pan. (Broiler pan with rack is a good pan for this.) Line broiler pan with aluminum foil when using Pan for marinating, cooking w~thfruits, cooking h~avily cured meats, or for basting food during cooking. Avoid spilling these materials on oven liner or door.

Step 2:Place in oven on shelf in A

or B position. No preheating is necessary.

Step 4:Most meats continue to

cook slightlywhile standing after

being removed from the oven. For rare or medium internal doneness, if meat is to stand 10-20minutes whilemaking gravy or for easier

carving, you may wish to remove

meat from oven when internal temperature is 5-10”F below temperature suggested on chart. lf no standing is planned, cook meat to suggested temperature on chart on page 33.

NOT’E:You may wish to use TIME

BAKE as described on preceding page to turn oven on and off automatically. Also, if your oven is

equipped with special meat ther-

mometer, see page 20for usage.

For Frozen Roasts

Frozen roasts of beef, pork,

lamb, etc., can be started without

thawing, but allow 10-25minutes

per pound additional time (10 min. per pound for roasts under 5 pounds, more time for larger roasts).

UIThaw most frozen poultry before roasting to ensure even doneness.

Some commercial frozen poultry can be cooked successfullywithout thawing. Follow directions given on

packer’slabel.

Questionsand Answers Q.1s it necessarytocheckfordone-

newwitha meatthermometer?

A. Checking the finished internal

temperature at the completion of cooking time isrecommended. Temperatures are shown on Roasting Chart on page 33. For roasts over 8 lbs., cooked at 300° with reduced time, check with thermometer at half-hour intervals after % of time has passed.

Q. Why is my roastcrumbling

whenI tryto carve it?

A. Roasts are easier to slice if

allowed to cool 10to 20 minutes after removing from oven. Be sure to cut across the grain of the meat.

Q. Do 1need to preheatmy oven

eachtime I cook a roastor poultry?

Itis rarely necessary to preheat

your oven, only for very small

roasts, which cook a short length of time.

Q. Whenbuyinga roast arethere

any specialtipsthat would helpme

cook it moreevenly?

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 willsteam the meat. L,eavingit unsealed allows the air to circulate and brown the meat.

Step 3:Turn OVEN SET to BAKE arid OVEN TEM P to 325°. Small poultry may be cooked at 375° for best browning.

See Broiling Charton Page 34.

- -—

EE3sisl —

Broiling is cooking food by intense

radiant heat from the upper unit in the 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-in. apart. If desired fat may be trimmed, leaving layer about %-in. thick.

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 fire. Aluminum foil may be used to line broiler pan and rack. But, be CERTAIN to cut opening in foil, to

correspond with slots in ~herack so fat drips into pan below.

Step3: Position shelf on recomme~ded shelf position as suggested on Broiling Chart on page 34. Most broiling is done on C position, but if your range is connected to 208 \olts, you may wish to use higher position.

Step 4: Leave door ajar about 3 inches. The door stays open by i{self,yet the proper temperature ismaintained in the oven.

Step 5: Turn OVEN SET Knob and OVEN TEMP Knob to BROIL. Preheating units is not necessary.(See notes on Broiling Chart page 34.)

Step 6: Turn food only once during cooking. Time foods for first side as on Broiling Chart page 34, 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.)

Step 7:Turn OVEN SET Knob to

OFF. Serve food immediately, leave pan outside oven to cool during meal for easiest cleaning.

Questions and Answers

Q. Should I leave the door ajar

when broiling chicken?

A. No, The door should be closed when cooking chicken and shelf position “A” is recommended.

May I use aluminumfoil to line

the broiler pan and rack?

A. Yes,if youmold foil thoroughly

to broiler rack, slittingit to con-

form to slits in rack. Slits permit

proper drainage of meatjuices into broiler pan, minimizingsmoking and spattering and preventing possibility of fire from overheated drippings. Do not place sheet of foil on oven shelf. To do so may result in improperly cooked food

and possible damage to oven finish.

Q. Should Isalt the meat before broiling?

A. 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 allowsjuices to escape.

When broiling poultry or fish, brush each side often with butter.

Q. Whenbroiling,isit necmsaryto

alwaysusea rackin

A. Yes.Using the rack suspends the

meat over the pan. As the meat cooks, thejuices fall into the pan thus keeping meat dryer. Juices are protected by the rack and stay cooler, thus preventing excessive spatter and smoking.

Q. Do 1 need to greasemy broiler

rackto preventmeatfrom 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,

Why are my meatsnot turzd~g

out as brown as theyshould? 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 ifyou are using the recommended shelfposition, Broil for the longest period of time indicated in the Broil Chart in this book, Turn food only once during broiling,

the pan?

—

—.

—

Em&u-. —

—

—-

—

Mode] JHI%’7GD

Food is cooked by revolving on a

spit under the (upper) broil unit. As

food turns, it bastes itselfto pro-

duce a succulent brown and tender roast. Meat tender enough for roasting may be rotissed.

1. Assemble rotisserie. Insert

curved ends of frame into large

holes of broiler pan handles. Lock frame in place by fitting straight ends of support into holes in center handles.

2. Secure food on spit. When secured correctly, food will be located in center area of spit leaving 4 inches free at the pointed end (this part goes into motor).

3. To secure food on spit: Push on 2-pronged fork onto spit near handle end. Tighten with screw. Push spit through food (tie food securely and compactly), distributing weight evenly on each side ~ of spit.

To check weight distribution on spit, hold spit (and food) between

hands, palms up; spit should roll

smoothly from palms to fingertips when palms are tipped forward.

Finish securing food on spit by gliding second 2-pronged fork onto spit with prongs toward food. Tighten screws to a flat surface on spit,

4. Place spit on frame so handle end is in narrow support, and pointed end is in wide U-shaped support.

Rotissing the Food:

Put oven shelf in lowest position

in oven. With food on spit, place spit on oven shelf.

2. Set OVEN TEMP Knob as suggested on Rotisserie Time and Temperature Chart on next page.

Settings are 300-400to get foods

juicy and done without

overbrowning.

3. Switch OVEN SET Knob to ROTISSERIE. This starts broil unit and rotisserie motor operating. Spit can be inserted and removed easier when motor is operating. NOTE: Make certain when touching spit that no part of body or potholder touches coils of broil unit.

4. Insert spit into motor: Remove handle, hold broiler pan with potholders and push to the right,

pushing spit firmly into motor

outlet as far as it willgo.

5. Check rotation of food. Tighten or adjust forks if necessary. During

cooking, forks may need tightening due to normal meat shrinkage.

6. AS FOOD COOKS LEAVE DOOR AJAR IN “BROIL” POSI-

TION; door stays open by itself.

7. Baste food

long handled revolves.

if desired. Baste

brush as food

with

Rotisserie Notes

@Do not use electric meat thermometer, on models so equipped, while operating the rotisserie. A regular, non-electric meat thermometer may be used while rotissing providing it doesn’t touch the oven, frame or pan while meat revolves, (Or, if desired, cook to estimated doneness then pull meat from oven to insert meat ther-

mometer. Wait about 2 minutes for

temperature to register. If meat is

not done, remove thermometer and continue cooking if necessary.)

@If rotissing turkey, let stand in

warm oven 10to 20 minutes after

cooking to assurejuicy meat and

complete doneness.

e At end of cooking pull out pan

and shelf together, using potholders.

Turn OVEN SET to OFF. Remove

food from spit. Cool pan outside

oven; soak forks and screws for

easiest clean up.

Meat Ther~o~eter ~einpemtures

I300-140° 150°-1600 170°-1850

—

175°-1850

GeneralDirections

~OTE:1.ForroastsCWER10pounds

cookabout 1,4estimated time,thencheckat

yzhourinteWa]swithmeatthermometerfor

internaldoneness.2. Thinroasts,3-4 pounds,mayrequireslightlylongertimes perpoundthanthosegivenonchart.

175°formedium. 185°forwelldone,

—

Food

Beef

Rolledrib

Rare Medium = Welldone

Lamb

bonedandrolled

L.cg,

Approximate oven Temp. Setting

325° 325° 325°

350° 24-27

RotissingTime

MinutesPer Lb.

22-29 27-31 32-42

Por~,fresh

Loin Spareribs(barbecued) Spareribs(Plain)

Pork,cured

Ham

Cook-Before-Eating bone-in FullyCooked

Poultry

Capon*(6-8lbs.)

Chicken*(2-3Ibs.) :hicken~(1%-2lbs.]

CornishHen*(1lb.)

Duckling*{4-5Ibs.)

Turkey*(8-12lbs.)

350° 350”

400”

325° 325°

375”

400°

400”

350° 350”

25-34

]~-] ~ hrs.(totaltime)

3A-f hr.

17-20 14-18

26-30

3342 48-62

About I hr. (totaltime)

31-35 17-27

170”-195°

160” 130”

185°-1900

t “t

185°-1900

180°-1850

Buyribssplitdowncenter. Threadon spit. To barbeque,brus!lwithsauceevery

15minutes,

Brushwithmeltedbutteror margarine,

bastingor barbecuesauceseveraltimes duringcooking.

Sameas above. Ifdesired,thread4-5ofthissizechicken

crosswiseon spit,LetrevolvetowithinM

hour of donenesstime,then brushevery10 minuteswithbarbequesauce.

Brushwithbutter,or butterand lemonjuice mixed.Threadhensonspiteitherlength-

wiseorcrosswise.

Do notbrushwithfat.

Cook withoutbrushingwithfat, or brush withbutteror margarineasdesired.When cooked,switchOVENSET to OFF,close door,let turkeystancl10-20minutesIN

OVEN.Removefromovenandcarve,

Veal

Shoulder,boned& rolled

Bologna

Canadian Bacon LuncheonMeat

350° 350”

—

350” 350”

Wieners,large 350”

+on sma]]poultrytestdonenessbymovingleggentlybackand forth,and presslcgmuscleto becertainit issoft. *Retidy-to&jk weight.1MPORI=ANT:ti~le&-and‘wingscloseto bodyto-make~onencssof birdas uniformas possible,Alltimesgivenareforunstuffed

birds. NOTE:Spillageofmarinades,fruitjuicesand bastingmaterials containingacidsmaycausediscolorationonovenlineror doorsoshouldbewipedup

imediately witha papertowel.Whensurfaceiscool,cleanand rinse.

30-33

23-25

180°

Brushwithsauceifdesired.

23-27

(totaltime)(12-ouncecan)

23-32

23-32(total time) Brushwithsauceifdesired.

Brushwithsauceifdesired.

-–.

Fsma —

B?s$z-

—.—..

—

.—

..——

-. —.

—

.———

(Model Wn%’Km)

For many foods, especiallyroasts and poultry, internal food temperature is the best test for doneness. The meal thermometer takes the guesswork out of roasting by cooking foods to the exact donenessyou want. The meat thermometer has a skewer-like probe at one end of the cable and a twopronged plug at the other, Use handle of plug and probe, rather than cable, when inserting and removing these parts from meat

and/or oven wall receptacle. After

preparing meat and placing in roasting pan on rack, follow the steps belowfor proper use of meat

thermometer.

Step3: plug cableinto receptacle

on oven wall. The prongs are speciallydesigned to only plug in one way. Be certain to insert plug into receptacle all the way. Close oven door.

Step 6: Wheninternaltemperature

of roast reaches number you have set, a buzzer sounds. To stop buzzer turn pointer to SIGNAL OFF.

Internal temperature of meat can

be determined at any time during cooking by turning pointer down

until buzzer sounds.

!?@ 1:To gauge placement of probe, lay probe on outside of meat along top or side and mark with

finger where edge of meat comes on

probe. Probe siould be placed so point rests in center of the thickest part of roast.

%P z: ~nser~ probe into meat UP tO

~~int marked off with fingers. Point

~houldnot touch bone, fat or gristle. Not more than 2“ of probe, not

counting handle should be left exposed outside of meat. NOTE: To obtain best results with poultry,

place point of probe in center of

stuffing; see Roasting Chart for doneness temperature of stuffing.

Step 4:TurnOVENSET Knobto

BAKE and OVEN TEMP Knob to recommended oven temperature, for example 350°. See Roasting

Chart on-page 33 for oven temperature.

Step 5: Refer to chart near Meat Thermometer Dial to determine at

what internal temperature meat will be done. Then turn knob next to dial to move pointer to correct number (internal temperature) cmdial.

Ste~ 7: When roast is done, use car; in removing plug from receptacle. DO NOT USE CABLE. Remove meat from oven. Since most meat continues cooking, you may wish to remove 5°-100 sooner.

Step 8: Remove probe from meat, using handle of probe

notcable.

Most meats carve easier if let stand 5 to 10minutes. Let thermometer cool and clean as directed in Cleaning Chart on page 29, Do not leave in oven.

(Model M-H-W(ID)

Youmay use the meat thermometer for broiling, such as steak or ham slices.Prepare meat on broiler rack and pan as explained on page 17, “How to Broil”. Set both OVEN SET and OVEN TEMP Knobs to BROIL and leave door ajar as

recommended, after placing probe in meat and oven as directed below:

Step 1: Use steak at least l-l~z

inches thick. Lay probe on top of steak to determine the position probe is to be inserted. Gauge distance from edge to center of largest muscle;mark with thumb where edge of meat or fat meets probe. Becertain NOT MORE THAN

2 inches of probe, not counting

handle, is leftexposed outside of

meat.

Step2:

keeping thumb in place on probe.

Insert probe as near as possible to center of thickness of steak. Push probe into steak to where thumb meets fat or meat.

Lift probe from meat

Step 3: For rare steaks cook first side to 90 on meat thermometer dial; for medium to 100; for welldone 110.Set Meat Thermometer Dial to preferred doneness.

Step 4:At sound of buzzer, turn steak; check probe to be certain it has not moved out of position. Reset pointer on Meat Thermometer and cook second side. See chart on range near Meat Ther-

mometer Dial,

NOTES:

e If there is a question about

whether probe has moved out of position during cooking, turn knob so pointer moves down on dial until buzzer sounds. Note indicated temperature and reset pointer to SIGNAL OFF. Push probe farther down into roast, about 1inch, then

after a few minutes redetermine

internal temperature as above. If

new temperature is lower, the probe was probably out of position. lf so, allow meat to cook to proper internal temperature.

e Let meat thaw enough to allow inserting probe. The probe is sturdy but take care not to force it too hard into roast.

~ Do not disconnect probe during cooking. ‘Usehotpads when removing probe at end of cooking,

Do not use tongs to pull on cable

since they may damage it,

NOTE: DO NOT USE MEAT THERMOMETER WITH ROTISSERIE.

Questhmsand Answers

Q. Cm themeatthermometer remainin the ovenif it’snot insertedin food?

A. No. Remove probe from recep-

tacle when no%in use. Youcould damage the probe by leaving it in during cooking operations that do not require the probe.

Q. May I insertthe meat ther-

mometer into frozen foods?

A. No. Foods must be completely

defrosted before inserting probe.

Q. Should Iline broilerpan with

aluminumfoil whenroasting? A. Yes,when using pan for mari-

nating, cooking with fruits or heavilycured meats, or for basting during cooking, Avoid spilling these materials on oven liner or door.

Q. How may1be surethat my

roastwillcook thesame each time? A. When using the meat ther-

mometer in roasting, the probe must be inserted properly. Check the position of the probe during cooking, Sometimes the probe slips or is touching bone, fat or gristle. Reposition probe correctly and set oven again to finish roasting.

~-–

IasmE-” —

—

———..

E4&Y.

—“

—

—.

—

— ——.

16msi–

—.

—

——.

— —

—

— —.

Recommended Cleaning Time:

ModerateSoil (thinspillsand lightspatter)—2hours Heavy Soil(heavygreasy spillsand spatter)-3 hours

Before Setting Oven COntrok+ Cheek These Things:

STEP 1:

Remove broiler pan, rack and other

cookware from the oven. (Oven

shelves may be left in oven. Note: Shelves may become gray after sev-

eral cleanings.)

STEP 2:

Wipe up heavy soil on oven bottom.

(hwn Front Frame

OvenDoor Gasket

(lpenings in Door

RotisserieReceptacle

FA*

Oven Light

S’lm?3:

Clean spatters or spills on oven front frame (A) and oven door outside gasket (B) with a dampened cloth. Polish with a dry cloth. Do not clean gasket (B), Do not allow water to run down through openings in top of door (C). Never use a commercial oven cleaner in and around self-cleaning oven.

How toSet (hen

forCleaning

STEP 1:

Turn0VEP4SET and OVEN

‘E’EMPknobs clockwiseto

CLEAN. Controls willsnap into

final position when the CLEAN

location is reached.

STEP 2:

Push

and holdin LATCH

RELEASE BUTTON while sliding LATCH HANDLE to the right until it is in CLEAN position.

STEP 3:

Set theautomaticoventimer:

(Refer to examples of different Timers on next page.)

~ Make sure boththe range clock

and the START dial show the cor-

rect time of day. @Decide on cleaning hours

necessary—two hours for moderate soil or three hours for heavy soil.

@Add these hours to present time

of day, then push in and turn STOP (CLEAN) dial clockwiseto desired

time. CLEANING Light glows showing cleaning is starting.

In about 30 minutes the LOCKED Light glows indicating oven is hot and door cannot be opened. Oven door and window get hot during self-cleaning. DO NOT TOUCH.

STEP 4:

rotisserie receptacle (D) on

models so equipped.

S’I’El?5:

Close oven door and make sure oven light (E) is off,

FM(IW These stepsAfter sewm?aning

Questions and Answers

Q.f4fterhaving

the IXICKEDLightcameon and I COUkiKIOtmOVethe LA~~k~ HANDLE, Why?

A. LOCKED Light glowing indi-

cates that oven is hot. Open oven door to cool the internal cavity. After a short period of time, set up controls for cleaning again.

Q. Whatshould Ido if excessive

smoking occursduringcleaning? A. This is caused by excessivesoil

and you should switch the OVEN

SET Knob to OFF. Open windows

STEP 1:

When LOCKED light is off, push and hold in LATCH RELEASE Button while sliding LATCH HANDLE to the left until it is in COOK position.

STEP 2:

Turn OVEN SET Knob to OFF.

STm? 3:

Turn OVEN TEMP Knob to

WARM.

INOTE:If you wish to “start” and “stop” cleaning at a later time than shown on clock, push in and turn START dial to time you wish to “start”. Add the hours needed for cleaning to this “start” time, then push in and turn STOP (CLEAN) dial to desired time. Oven willautomatically turn on and off at the set tirrxs.

to rid room of smoke. Allow the

oven to cool for at leastone

before,opening the door. Wipe up the excess soiland reset the clean cycle.

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

A. Yes.This is the metal heating and cooling during both the cooking and cleaning functions.

Q. Why won’tmy oven clean

immediatelyeven thoughI set all the time andcieanknobs correctly?

A. Check to be sure your START

dial is set to the same time as RANGE CLOCK. Also check to be sure LATCH HANDLE is in the CLEAN position.

Q. H my oven clockis not working

can 1still self-cleanmy oven? A. No. Your Automatic Oven

Timer uses the range clock to help start and stop your self-cleaning cycle.

Q. Can I cleanthe WovenGasket

around the oven door? A. No, this gasket is essential for a

good oven seal and care must be taken not to rub, damage or move this gasket.

Q. What causes the hair-likelines

on the enameledsurfaceof my oven?

A. This is a normal condition

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

just usedthe oven,

hour

Q. Shou]cltherebe any odor during

the cleaning? A. Yes,there may be a slight odor

during the first few cleanings.

Failureto wipe out excessivesoil might also cause an odor when

cleaning?

Q. My oven shelveshave become

grayafterseveral cleanings.Is this normal?

A. Yes. After many cleanings, the

shelvesmay lose some luster and discolor to a deep gray color.

Q. CanI use commercialoven

cleanerson any partof my selfcleaningoven’?

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. Whydo I haveash left in my

oven aftercleaning? A. Some types of soil willleave a

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

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

A. After many cleanings, oven shelvesmay 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.

Hiawc— ?sm#&—

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Proper care and cleaning are important so your Range willgive you efficientand satisfactory service. Followthese directions carefully in caring for your range to assure safe and proper maintenance.

Ftishes The porcelain enamel finish is

sturdy but breakable if misused. This finish isacid resistant. However. any acid foods spilled (such as fruit juices, tomato, or vinegar) should not be permitted to remain on the finish.

(km VentDud

Your Range isvented through a duct located under the right rear Calrod@unit. Clean the duct often.

?’0remove: e Make sure unit is cool.

s Lift up right rear surface unit. e Remove drip pan and ring.

@Lift out oven vent duct.

To replace: @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: Nevercover 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.

Pipg”In surface units

Clean the area under the drip pans

often. Built-up soil, especially

grease, may catch fire. To make

cleaning easier, the plug-in surface

units are removable.

SPIDER

MEDALLION

CHROME-PLATED DRIP PANIRING

RECEPTACLE

TERMINALS

To clean: ~ Wipe around the edges of the

surface unit opening in the range to-p.Clean the area below the unit.

Rinse all washed areas with a damp

cloth or sponge. Caution:Be sure all controls are

turned OFF before attempting to clean under the cooktop or removing the Calrod@units.

To remove: @Raise the unit coil opposite the

receptacle. Lift about one inch above the trim ring and pull away from the receptacle. Caution: Be sure the coils are cool before removing a Calrod@unit.

* After removing the plug-in surface unit, lift the drip pan/ ring to clean under the unit.

To replace: @Place the drip pan/ring in the

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.

e Guide the surface unit into place so it fits evenly and fits snugly into drip pan or trim ring.

Note: If your range has separate

trim rings, the drip pan must be under the trim ring.

CAIJTION’

@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.

@Do not attempt to clean, adjust

or in any way repair the plug-in receptacle.

Tilt”Lock Automatic Surface Unit

(on Model

The automatic surface unit is stationary and cannot be removed. It can be lifted upward and locked in that position for cleaning under unit. Be certainunitis cool before

liftingcoil up.

After lifting coil unit, remove trim ring and drip pan to clean under unit. Clean pan and trim ring as recommended on Cleaning Chart on pages 28 and 29.

l’o Clean ~~~er Oven l%mels 1mI $lel~-~leaning Ove~

Place shelf from upper oven on either shelf of self-clean oven.

(Shelf may have to be shifted

slightly so shelf stops do not interfere with placement of panels.)

Slide out oven bottom; lifting bake unit slightly makes this easier to do. Lift back panel and remove. Place bottom and back panels back-toback so soiled sides face outward. Place these panels over shelf on STRAIGHT shelf. It is important that panels lay flat on shelf.

Lift side panels up and out of oven. Place back-to-back on remaining

self-clean shelf.

To Replace Panels In upper oven Replace panels in any order

desired. Becertain oven bottom is

replaced so notch is at right, and

“feet” on bake unit rest in depres-

sions in panel. Replace broiler reflector so “open side” is tuward bottom of oven.

<H4P67GD)

Removabie (hen 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.

To REPLACE, grasp door at sides. Line up door with hinges and push door firmly into place.

‘lb Repositkm surfaceWit:

* 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 beunder trim ring.

(hum Lampand SurfaceLamp

CAUTION: Before replacing your

oven bulb, disconnect-the electrical

power for your range at the main

fuse or circuit breaker panel or pull

plug. Besure to let the lamp cover and bulb cool completely before removing or replacing.

To Remove:

@Remove the 3 slotted screws in the lamp cover as shown in diagram.

* Detach lamp cover and remove bulb.

To Replace:

e Put in a new 40-watt appliance

bulb.

* Install lamp cover. Replace 3

screws and tighten, making sure cover fits flush with oven wall.

@Reconnect electrical power to

the range.

(hoktop SurfaceI.-Amp

(OnModelsJHP56D, JHP56GD)

WHEN CHANGING LAMP, DO NO”rTOUCH THE METAL END OF THE LAMP.

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

b, Hold glass panel assemblyand remove the three screwsfrom 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 screwsin top of assembly to hold it in place.

e. Re-connect electricpower to range.

Cooktop SurfaceLamp

Model UH%7GD)

(On

WHEN CHANGING LAMP, DO NOT TOUCH THE METAL AT

ENDS OF LAMP.

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

b. Push buttons an sides of glass

cover. Allow glassto swing down.

c. Place thumbs on bottom near

each end of lamp. Press and roll

bottom of lamp gently toward front of range until it stops. Remove.

d. Check type and wattage of

lamp; replace with same kind. Hold lamp near each end and insert prongs into socket. Gently roll bottom of lamp toward rear of range until it stops.

e. Snap glass cover in place.

f. Re-connect electric power to range.

AdjustingWm ‘Hwrnmstat

Use time given on recipe when cooking first time. Oven thermostats, 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 unusua~.Your oven,has been set correctly at the factory and is more

apt to be accurate than the oven

which it replaced, However, if you

find that your foods consistently

brown too little or too much, you

may make a simple adjustment in the thermostat (Oven Iemp) knob,

PULL KNOB OFF OF SHAFT, LOOK AT BACK OF KNOB AND

NOTE CURRENT SETTING,

BEFORE MAKING ANY ADJUSTMENT,

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 degreesor lowered by 30 degrees.

1. Remove knob, and hold so pointer is at top of knob. Using a potholder or similar material, hold “skirt” of knob firmly in one hand. Grasp handle of knob in other hand. Note position of pointer and turn handle to move pointer toward Raise or Lower. Pointer is designed not to move easily. If it is seated so it is difficult to move, pointer may be loosened slightly. Insert a thin

screwdriver, knife blade or similar

instrument and lift up end of

pointer slightly.

2. After adjustment is made, press monitor firmly against knob, Return knob to range, matching

flat area on knob and shaft.

Recheck oven performance before

making an additional adjustment.

1, Pull off knob, loosen both

screws on back of knob. 2. Lift

pointer and move one notch in

desired direction. Tighten screws.

3. Return knob to range, matching

flat area of knob to shaft, Recheck

oven performance before making

an additional adjustment,

mmw–.– ——

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—

—. —

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——..

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— —

mrmm

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The Americana model with a builtin exhaust system isequipped with a damper, a two-speed exhaust blower, and removable filters. Exhaust openings are located over cooking top and in hood over oven.

The exhaust systemfunctions only when the blower is operating. Locate the button for exhaust system at the bottom of the vertical control panel. For high speed push in top of button; for low speed push in bottom of button and to stop blower push center of button.

When blower is operating and hood over oven is closed, it exhausts over surface units only. When blower operates with hood in open position, it exhausts through openings over surface units and over oven simultaneously.

THE EXHAUST SYSTEM SHOULD BE OPERATED WHENEVER ODORS, VAPORS, OR SMOKE ARE EXPECTED TO BE THE RESULT OF A COOKING OPERATION. START FAN 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 fullyextended position whenever vapor or smoke results from cooking, such as when pan broiling or deep-fat frying an the surface units. See information on use of surface units.

Two filters are located over cooking top and one behind hood extension. Filters are removable for cleaning.

Filter(s) becomes soiled over a period of time. The efficiencyof your exhaust systemdepends on how clean ih~ 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 MONTH. clean frequently the grease-laden surfaces adjacent to the filter(s).

Ako,

Remove and Replace Filters

Cooking top: Place finger in

recessat front edge of filter, push filter to rear until front edge clears the exhaust opening, lower the front and remove. When clean,

replace. Place edge of filter against

spring at rear of exhaust opening.

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

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.

‘b

‘I’o remove,

as it willopen.

With thumbs curved around edge of hood extension, hook a finger between spring and

bracket at each sideand push toward center of hood. This

moves pins out of holes in

bracket and hood extension can

be removed.

extend hood as far

HOOD EXTENSION .

(a)

Toreplace,fit bottom of halfcircleflanges into side of hood.

Secure one side at a time. Align

(b)

pin with holes in bracket and hood extension, then push pin through holes. This secures hood extei~sionso it cannot be removed by mistake.

// A’

3’0Clean

1. Filters, agitate in hot detergent 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 specificrange model.

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

Rinse and dry with soft cloth

Motor

The blower motor is permanently

lubricated so does not need oiling.

To Save Time and Money— before ym request service,

check

the Problem Solver

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

ityourself. Just use this I%oblem

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

PROBLIH%l

OVEN WILL NOT WORK

POSSIBLE CAUSE AND REMEDY

Plug on range is not completely inserted in the,outle~,recepta’cle. The circuit breaker in your house has been tripped,,or a fise has be~n”

blown. ,7 Oven contr~]s are not properly set. “; 7, ,, ~“’”,,; ‘“ ~: .

Door left in locked position ”aftercleaning. ‘ . ‘ ,’ -

OVEN LIGHT DOES NOT WORK

FOOD DOES NOT BROIL PROPERLY

Light bulb is loose. Bulb is defective. Replace.

Switch operating oven

light is broken. ~all for Servic~, ~~•~~‘ ~ ‘

OVEN SET Knob not set at BROIL. ~ “ ““‘:”; ~, ~.’‘ ,’ OVEN TEMP,Knob not set at BROIL. .‘

Door not left

~mproper

ajar as recommended,, ~,. ‘“ : ‘~( ~. :::,”,-, -~:,,’.-:,~,.

she]fposition is being used. check Broilin~L’Chart~:;.’.1..-~:~,

Necessary preheating was not done: ‘‘ - “, : . “ “~“‘“-’-’‘--”,, ~ Food is

being cooked on hot pan. ~ ‘ ~Í¯•PÇ¯•““-“. ‘“’“ ‘.

Utensils are not suited for broiling. . - ~.. ,“, “”: ,.”’, ~ Aluminum foil used on the broil pan rack ~as not been fitted’.’poperlyl~.~

and slit as recommended.

FOOD DOES NOT ROAST OVEN SET Knob not set on BAKE. OR BAKE PROPERLY

OVEN TEMP Knob not set correctly. ~ ~~ “ ~‘ ~ ‘ “~ Shelf position is incorrect.

CheckRoastingOrBakingChartS. ~ ‘

Oven shelf is not level. Wrong cookware is being used. When roasting, pan istoo small. ‘t’ A foil tent was not used when needed to slow down, browning during

roasting.

.-.

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,. ‘,

. ‘,

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‘,,

.“.

,. ,“-

,. , , .

., ,~’.

:.i

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\.,

,,., ,

,. - ,

.’

OALROD@SURFACE UNITS xOT FUNCTIONING 3ROPERLY

3VEN WILL NOT

Surface units are not plugged in solidly. Trim rings/drip pans are not set securely in the range top. Surface unit controls are not properly set.

Automatic timer dial/dials not set or set properly.The STOP dial - -

;ELF-CLEAN must be set and advanced beyond the time ‘notedon oven clock. ‘

The STOP dial was not advanced for long enough. Both OVEN SET and OVEN TEMP Knobs must be se-iat CLEAN

setting. A thick pile of spilloverwhen cleaned l~avesa heavy layer of ash in

]VEN DOOR WON’T LATCH

spots which could have insulated the area from further heat. Latch not in “CLEAN” position.

Turn OVEN SET Knob to CLEAN. Glowing Locked Light after kno~ is turned indicates oven is too hot from previous use-and door won’t

.- . ....-!

latch. To cool oven, open door wide, then latch can be-moved. OVEN SET Knob must be at CLEAN or OFF before Latch can be

moved. Latch Relca~e Button not pushed when moving Latch+

Your Range is cleaned two ways; manually and by

cleaning. Be sure to follow these directions carefully

usingthe automatic self-cleaningfunction. This to assure maximum use of your range. NOTE: Let

chart describes parts of your range, cleaning mate-

range parts cool before cleaning manually.

rials to use on each part, and general directions for

PART

Bake LTnitand

IJnit

Broil

Broiler Pan and Rack

Control Knobs: Range Top and Oven

Outside Glass Finish

including

Metal,

Brushed(%rorne andCooktoo

Porcelain Enamel Surface*

MATERIALS TO

e SOap and Water ~ Soap-Filled

Scouring Pad

e P]astic Scouring Pad

@Mild Soap and Water

e Soap and Water

Soap and Water

e Paper Towel

@Dry Cloth

@Soap and Water

U!3E

GEi’4ERAI../DIRECTIONS

Do not clean the bake unit or broil unit. Any soil will burn off when the 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, COOIpan 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 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 aIso be cleaned in a dishwasher.

Pull 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.

Wash all glass with cloth dampened in soapy water. Rinse and 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 smatterings, etc., wash with soap and water

when cooled and then rinse. Polish with a dry cloth. On self-cleaning

oven,cleanONLY the door liner outside the gasket. The

door isautomatically cleaned if the ovenis in the self-cleaningcycle.If

Inside Oven Door*

Oven Gasket*

Oven Liner

Oven Vent Duct

*spil]age of mal.inades,fruit

immediately, with care being taken to not touch any hot portion of the oven. When the surface is cool, clean and rinse.

Soapand Water

spilloveror spatteringshould occur in cooking function, wipe the door with soap and water. DO

soa~ and water on the ~asket or in

NOT rub or damage gasket. Avoid getting

the slots on the door.

Avoidgetting ANYcleaningmaterials on the gasket.

Soap and Water

~ Soap and Water

juices, and basting materials containing acids may cause discoloration. spill~vers should be wiPe~ LIP

Cool beforecleaning.Frequent wipingwith mildsoapand water will prolongthe time betweenmajor cleanings.Besureto rinsethoroughly.

Removethe OvenVentDuct found underthe right rear

surfaceunit, Washin hot, soapywaterand dry and replace.

———

-.——

.———.

——.——

Chrome-Plated Rings or ChromeTrim Rings andPans

Porcelain Drip Pans

Meat Thermometer

Shelves

(See

Self-Cleaning

OvenDirections)

Calrod@Surface Unit Coils

Metal,

includingChrome SideTrims

and Trim Strips

Griddle

Rotisserie spit, Forks Screws,~rame

Storage Drawers

{Hi/Low Mode] Upper Oven

RemovableOven PanelsjShelves, BroilReflector

MATERIALS TO USEPART

@Soapand Water

~ Stiff-BristledBrush

@Soap-FilledScouringPad

(Non Metallic)

@Soapand Water ~ Soap-FilledScouringPad

Plastic ScouringPad

e e Dishwasher

e Soap and Water @Soap-FilledScouringPad

Soap and Water

@Soapand Water

o Soap and Water @CommercialOven

Cleaner

Soap and Water

GENERAL DIRECTIONS

Gleanas describedbelowor in thedishwasher.DO NOTCLEAN ON

THE SELF-CLEANING FUNCTION

as pansand ringswilldiscolor.

Wipeall ringsafter eachcookingso unnoticedspatter willnot “burn on” next time you cook. Toremove

“burned-on”spatters useany or all cleaningmaterials mentioned. Rublightlywith scouringpad to prevent scratchingof the surface.

Cool pan slightly.Sprinkleon detergentand washor scour panwith warm water, Rinseand dry. in addition, pan may also be cleaned in the dishwasheror cleanedin self-cleaningoven.

Cool beforecleaning.DONOTIMMERSE IN WATER..Scour stubborn spotswithsoapyscouringpad, rinseand dry. DONOTSTORE IN OVEN.

Yourshelvescan be cleanedwith the self-cleaningfunctionin the oven. For heavysoil, clean by hand usingany and all mentionedmaterials. Rinse thoroughlyto removeall materialsafter cleaning.

Spatters and spillsburn awaywhenthe coils are heated. At theend of a meal, removeall utensilsfrom the Calrod@unit and heat the soiledunits at H]. Let the soilburn offabout a minuteand switchthe units to OFF. Avoid getting cleaningmaterialson the coils. Wipeoffany cleaning materials witha damp paper towelbefore heating the Calrod@unit. ‘~

DO NOT handlethe unit beforecompletelycooled. DO NOT self-cleanplug-inunits. DO NOT immerseplug-inunits in any kind of liquid. DO NOT washin dishwasher.

Wash,rinse,and then polishwith a dry cloth. DONOTUSE steelwool, abrasives,ammonia, acid,or commercialovencleanerswhich may damage the finish.

Let griddle cool. Pour offgrease. Washin sudsywater. Soak a fewmin-

utes if necessaryto removefood stuckon surf’ace. Soak in hot sudsy water; scour to removecooked-on food or sauces;

wash,

For cleaning,removedrawer by pullingit all the wayopen, tilt up the

front and liftout. Wipewithdamp cloth or spongeand replace.Never

use

harsh abrasivesor scouringpads.

Removefrom nonself-cleaningcompanion oven.Place in self-cleaning

ovenin this manner.

1. Companion OvenShelves-

invertand place on each of the self-clean

ovenshelveswith their stops facing forward.

2. Broil Reflector—placesoiledsidedownon lowershelf.

3. Bottom ovenpanel and back panels:place back-to-backwithsoiled sidefacingout onself-cleanshelf, Lay thesepanelsflat overcompanion ovenshelvesthat were placed in self-cleanoven.

4. Side Panel–1ay back-to-backon remainingself-cleanpanel,

—–-

—61 —.

— —.

—.——

— —.

—-

tJtensii Tips

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 evenlyat LOW or MEDIUM settings. Steel pans may cook unevenly ifnot combined with other metals. Use non-stick coated or coated metal con-

tainers. Flat ground pyroceram saucepans or skillets coated on the bottom with aluminum generally cook evenly. Glasssaucepans should be used with the heat-spreading trivets available for that purpose.

2. To conservethe 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 i.ing traps heat which causes“crazing” (fine hairline cracks) on the porcelain and discoloration ranging from blue to dark gray on the trim rings.

Food

Cereal Cornmeal,grits, oatmeal

Cocoa

Coffee

Eggs

Cooked in shell

Fried sunny-side-up

Fried overeasy

Poached

Scrarnblcdor omelets

Fruits

Meats, Poultry

Braised:Pot roasts

beef. lamb or veal; pork steaks and chops

Pan-fried:Tender

chops: thin steaks up to ~A-in,;minute steaks: hamburgers; franks; and sausage: thin fish fillets

Container

Covered Saucepan

Directions and Setting to Start Cooking

HI. Incoveredpan bring

to boilbeforeadding

water

cereal.

Setting to Complete Cooking

LOWor WM.then add cereal. Finishtiming accordingto package

Comments

Cerealsbubk)leand expandas theycook: use

large enough

saucepanto preventboilover.

directions.

Uncovered Saucepan

Percolator

Covered

Saucepan

Covered

Skillet

HI. Stir togetherwater or milk,cocoa ingredients. Bringjust to a boil.

H]. At first perk,switch heat to LOW.

H]. Covereggswithcool

water. Coverpan.cook

untilsteaming. MED l-l]. Meltbutter,add

eggsand coverskillet.

MED. to cook 1or 2 min. to completelyblend imzredients.

LOW

to maintaingentle

but steadv ~erk,

LOW.Cookonly3to 4 min. for softcooked; 15 min. for hard cooked.

Continuecookingat

MED

HI untilwhitesare just set,

Milkboilsover rapidly. Watchas boilingpointapproaches.

——

Percolate8 to 10 rein, for 8 cups,lessfor fewercups.

If you do notcoverskillet,baste eggswithfat to cook tops evenly.

about 3to5 min.

Uncovered

SkiIlet

HI. Meltbutter.

LOW,thenadd eggs. Whenbottoms ofeggs havejust set. carefully turn overto cookother side.

Covered Skillet

Uncovered

Skillet

HI, Incovcrcdpan bring

water to a boil.

H], Heat butter untillight

goldenin color.

LOW.Carefullyadd eggs, Cook uncovcrcdabout 5 min.

iit MED. HI.

MED. Addcggrnixturc, Cook, stirringto dcsirwl dorwncss.

Removecookedeggswith slotted spoonor pancaketurner,

Eggscontinueto setsligh[lyafter cooking.For omeletdo not stir last fewminutes.Whenset fold in half.

Covered Saucepan

1+1.In coveredpan bring

fruit and waterto boil,

LOW.Stir occasionally and checkfor sticking.

Freshfruit: Use% to Y2cup water pcr poundoffruit.

Driedfruit: Usewater as package directs,Timedepends on whether fruit hasbeen presoaked.If not, allowmorecookimztime.

Covered

Skillet

HI. Meltfat thenadd meat. Switchto MED HI to

LOW.Simmeruntil fork

tender. brownmeat. Addwater or other liquid.

Meatcan beseasonedand floured

beforeit isbrowned,if desired.

Liquidvariations for flavor cotrid bewine,fruit or tomato juice or meat broth.

Timing:Steaks 1to 2-in.: i to 2 hrs, BeefSlew:2to 3hrs.

‘Jncovcrcd Skillet

l-l],Preheat skillet, then greaselightly.

MEf) 141

and cook to desired doneness, turning over as nccdcd,

or MED, ~1’(lWll

Pot roast:2Mto

I)iinfryingis best for thin steaks Hndchops,Ifrare is desired, pre-

heat skilletbcforxadding meat.

4 111”s,

utensil Tips (continued)

3. Deep Fat Frying. Do not overfill kettle with fat that may spill over when adding food, Frosty foods bubble vigorously. Watch foods frying at HIGH temperatures and keep range and hood clean from accumulated grease.

Container

Fried Chicken

Covered Skillet

Pan broiledbacon Uncovered

Skillet

Sauteed:Lesstender

thin steaks (chuck,

Covered Skillet

round,etc.); liver;

thick or wholefish Simmeredor stewed

meat;chicken;corned beef:smokedpork; stewingbeef;tongue; etc.

Melting chocolate, butter, marshmallows

Covered Dutch Oven, Kettleor Large

Saucepan Small

Covered saucepan. Usesmall surfaceunit

Pancakes or

French toast

Pasta

Noodlesor spaghetti

Skilletor Griddle

Covered Large Kettle or Pot

Pressure Cooking

Pressure Cookeror Canner

Puddings, Sauces, Candies, Frostings

Vegetables

Fresh

Uncovered Saucepan

Covered

Saucepan

Frozen Covered

Saucepan

Sauteed:Onions;

green peppers;mush-

Uncovered

Skillet

rooms;celery;etc.

Rice and Grits

Covered Saucepan

Directions and Setting to Start Cooking

HI. Meltfat. Switchto h4ED H] to brownchicken.

HI. In coldskilletarrange baconslices.Cookjust untilstarting to sizzle.

H], Meltfat. Switchto MED to brownslowly.

H]. Cover meat withwater and cover pan or kettle. Cook until steaming.

WM. Allow10to 15min. to melt through.Stir to smooth.

MED H], Heat skillet8to IOmin.Greaselightly,

HI. Incovered kettle,bring

salted water to a boil, uncoverand add pasta slowlyso boiiingdoesnot stop.

HI, Heat until firstjiggle is heard.

HI. Bringjust to boil,

HI. Measure%to l-in. water in saucepan. Add salt and prepared vegetable. Incoveredsaucepan bringto boil.

HI. Measurewater and salt as above, Add frozen block of vegetable.In covered saucepan bringtc boil,

HI. Inskillet melt fat.

l-l]. Bringsalted water tc}a boil,

wFm

RIGHT

mJ===-

Setting to Complete CookingFood

LOW.Coverskilletand

cook until tender.

Uncoverlast fewminutes.

‘P4 NOT OVER 1“

Comments

Forcrispdry chicken,cover only after switchingto LOWfor 10 min. Uncoverandcookturning occasionally10to 20 min.

MED HI. Cook, turning overas needed.

LOW,Coverand cook

untiltender.

LOW.Cookuntil fork tender.(Water should slowlyboil). Forverylarge loads mediumheat may

A moreattention-freemethod isto start and cookat MED.

Meat maybebreaded or mari-

nated in saucebeforefrying.

Addsalt or other seasoning beforecookingif meat hasnot beensmokedor otherwise cured.

beneeded,

Whenmeltingmarshmallows,add

milkor water.

Cook2 to 3 min. per side.

Thick batter takes slightlylonger time.Turn overpancakeswhen

bubblesriseto surface.

MED HI. Cook uncovered untiltender, Forlarge amounts HI maybe

Uselargeenoughkettle to preventboilover.Pa$tadoublesin sizewhencooked.

nccdcdto keepwater at rollingboilthroughout entirecookingtime,

N4ED H1for foodscooking 10min. or less. MED for

Cookershouldjiggle2to 3 times

per minute.

foodsover 10min.

LOW,To finishcooking. Stir frequentlyto prevent

sticking.

MED. Cook l-lb. 10to 30

more min.,dcpenciingon

Uncoveredpan requiresmore

waterand longertime.

tendernessof vegetable.

LOW.Cookaccordingto time on package,

MED. Addvegetable. Cookuntil desiredten-

Breakup or stiras neededwhile cooking.

Turnover or stir vegetableas

ncccssaryfor evenbrowning.

dernessis reached,

W M, Cover and cook

accordingto time,

Triplesin volumeaf’tcrcooking.

Timeat WM. Rice: 1 cup riceand

2cupswater-25 reins. Grits: I

cupgritsand 4cupswater-40

min.

—

———

—.

—

—.

—

—.

lmE#K— ——

— —

—

-. — —

-.-T

m~~

sw%w2— ———

-—. —

— —

1. Aluminumpans conduct heat quickly.For mostconventional

baking light shiny finishes generally give best results because they help prevent overbrowning in the time it takes for heat to cook the

center areas. Dull(satin-finish)bottom surfacesof pansare recoinmendedfor cake pans and pieplalesto be surethoseareas brown completely.

2. Dark or non-shinyfinishes.also glassand pyroceram,generally absorb heat whichma}’result in

dry, crisp crusts. Reduce oven heat

if lighter crusts are desired. Preheat cast iron for baking some

25°

foods for rapid browning when food is added.

3. Preheating the oven is not always necessary, especially for

foods

whichcook longerthan 30or 40 minutes. For foodwithshort

cookingtimes,preheatinggivesbestappearanceand crispness.

4. Openthe oven door to checkfoodas little as possibleto prevent unevenheatingand to saveenergy.

Food

Bread

Container

Biscuits(%-in.thick) Shiny Cookie Sheet

Coffeecake Shiny Metal Pan with

Satin-finish bottom Corn bread or muffins Gingerbread

Muffins Popovers

Quick Loaf Bread Yeastbread (2loaves)

Plain rolls Sweet rolls

Cakes

(without shortening)

Angelfood Jelly rolj Sponge

Cakes

Bundt cakes Cupcakes

Fruit cakes

Layer

Layer, Chocolate

Loaf

Brownies Drop

Refrigerator Relied or sliced

Fruits,

Other Desserts

Bakedapples

Custard

Puddings. Riceand Custard

Pies

Frozen

.Meringue Spread to crust edges

One crust Twocrust Pastry Shell

%liscelianeorls

Hzkcd potatoes Scalloped dishes

solJffle5

Cast Iron or Glass Shiny Metal Pan with Satin-finish bottom Shiny Metal Muffin Pans 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 Metal or Ceramic Pan

Metal or Ceramic Pan Shiny Metal MuffinPans

Metal or Glass Loafor

Tube Pan

Shiny Metal Pan with Satin-finish bottom Shiny Metal Pan with Satin-finish bottom

Metal or Glass I.oaf Pans

Metal or Glass Pans Cookie Sheet

Cookie Sheet Cookie Sheet

Glass or Metal Glass Custard Cups or Casscroic (set in pan of hot waler) Glass Custard Cups or Casserole

Foil Pan on Cookie Sheet 400°-4250

Glassor Satin-finishMetal Glassor Satin-finishMetal Glassor Satin-finishMetal

Set on C)vcnShelf’ Glms or McMl Glass

Shelf Position

B,C

B, A

B B

A, B B

B A, B

A, B B, A

A B A

A, B B

A, .R

n,c

B, C’

13, B, C

A, B, C B

B, A

A, B B 11

A. B, C A, B, C B

Oven

N?tnp.

400°4750

350°-4000

400”-450° 350”

4000-4250 375”

350°-3750 375°-4250

375°-4250 350°-375”

325°-3750 375”-400” 325°-3500

325°-3500 350”-375”

275°-3000

350”-375” 350”-375”

350”

325°-3500

350”-400”

400°-4250 375”-400”

350”-400” 3000-3500

325”

325°-3500

4000-4250” 40f)0-4250 450°

325°-400° .325”-375° 3oo’J-350~”

Time,

IVlin.

15-20

Comments

Cannedrefrigeratedbiscuitstake

2-4 min. less time.

20-30

20-40 45-55

20-30 45-60

Preheat cast iron pan for crisp crust.

Decreaseabout 5 min. for muffin mix, Or bake at 450° for 25 min., then at 350°for 10-15min.

45-60 45-60

Dark metalor glassgivedeepest browning.

IO-25

20-30

30-55

10-15

45-60

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

Two piecepan isconvenient.

Linepan with waxedpaper.

45-65 20-25

Pstpcrliners produce more moist

crusts,

2-4 hrs.

Use300°and ShelfBfor small or indi-

vidualcakes.

20-35

25-30

40-60

25-35

10-20

Bar cookiesfrom mix usc same time. UscShelf C ami increase temp. 25-50°

for more browning.

6-12 7-12

30-60 30-60

Reducetemp. to 30utifor large custard, Cook breador rice pudding with custard btise80 1090 minutes.

50-90

45-70

Large piesusc400°and incrcasc time.

15-25

To quickly brown meringue use400° for 8-10rein,

45-60 40-60

12-15

—

W90 30-60 30-75

Custard fillingsrequire lower temp.,

Iongcr time,

—

Incrcaw time for Itirgcamount or size,

1. Position oven shelf at B for small-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. Baste as desired.

Standingtime recommended f’orroasts is 10to 20 min. to

“allowroast to firm up and make it easier to carve. It will rise

about 5° to 10° internal temperature; to compensate for temperature rise, if desired, remove roast from ovenat 5° to 10°lessthan temperature on chart,

5. Frozenroasts

can be conventionally roasted byadding 10to 25

min. per pound more time than given in chart for refrigerated. (10 min. per lb. for roasts under5-lbs.) Defrost poultry before roasting.

?a?Am!– —.

— —

—. —

——— —-

—.

—

— —

Type

INleat

Tender cuts: rib. highquality

sirloin tip. rump or top round*

Lamb Leg or bone-inshoulder*

Vealshoulder, leg or loin*

Pork loin, rib orshoulder* Ham, pre-cooked

Ham. raw *For bonelessrolled roasts over6-in. thick, add 5 to 10min.

Poultry

Chicken or Duck Chicken pieces

Turkey

Oven

Temp.

325°

325”

325° 325° 325”

325°

325° 375”

325°

Doneness

Rare: Medium: Well Done:

Rare: Medium: WellDone:

WellDone: WellDone:

To Warm:

Well Done:

per lb. to timesgivenabove.

Well Done:

Done:

Well

ApproximateRoastingTime,

in MinutesperPound

to 5-lbs.

3 24~30

30-35 35-45

21-25 25-30 30-35

35-45 35-45

10reins. per lb. (any weight)

Under10-lbs. 20-30

to 5-lbs. Over 5lbs.

35-40

to t5-lbs. Over 15-lbs.

10 20-25

to 8-!ZM.

18-22 22-25 28-33

20-23 24-28 28-33

30-40 30-40

10to 15-lbs.

17-20

30-35

15-20

Interna!

Temp.0F

130”-!40° 150°-1600 170°-1850

130’3-1400 150°-1600 170°-1850

170°-1800 170°-1800 125°-1300

160°

185°-1900 185°-1900

In thigh: 185°-1900

—

—. —

—

1. Alwaysusebroiler pan and rackthat comeswith youroven. It is designedto minimizesmokingand spatteringby trappingjuices in the shieldedloi~’erpart ofthepan.

2. Ovendoor should beajar for mostfoods;there is a specialposition ondoor whichholdsdoor open correctly.

3, Forsteaksand chops,slash fat evenlyaround outsideedgesof

meat.To slash,cut crosswisethroughouterfat surfacejust to the

edgeof the meat. meat and loosingiuices.

4. If desired,ma~~natemeats or chickenbeforebroiling.Or, brush po.s_itionhigher.

withbarbequesaucelast 5to 10minutesonly.

Use tongs to turn meat overto preventpiercing

5. Whenarrangingfoodon pan,do not let fatty edgeshangover sides,whichcould soil ovenwithdripping fat.

6. Broilerdoes not need to bc preheated. However,for verythin foodsor to increasebrowning, preheat ifdesired. 7,

Frozen Steaks can be conventionallybroiledbypositioningthe

ovenshelfat nextlowestshelfpositionand increasingcookingtime

givenin this chart 1%times per side.

8. Ifyour rangeisconnectedto 208Voltsrare steaks may be broiled bypreheatingthe broilheater and positioningthe ovenshelfone

——

Quantity

Food

Bacon

GroundBeef,

Welldone

Beef Steaks

Rare Medium WellDone

Chicken A

BakeryProducts

Bread(Toast)or

ToasterPastries EnglishMuffins

Lobstertails

to 8-oz.each)

Fish

Ham slices

(precooked)

Pork chops

Well Done

Lamb chops

Medium

WellDone

Medivm

WellDone

Wienersand similar

precookedsausages, bratwurst

and/or Thickness

1&lb.(about 8 thin slices)

l-lb. (4 patties)

%to %-in.thick

1 inch thick

(1-l% lbs.)

I?/z-in.thick

(2-2ti lbs.)

1 whole (2to 2%lbs.), split lengthwise

2-4slices

I pkg. (2)

2-split 2-4

l-lb. fillets %to

I/z-in.thick

l-in. thick

2(% inch) 2(l-in. thick) about 1lb.

2(1 inch) about 10-12oz.

2(1%inch) about 1lb.

l-lb. pkg. (10)

Shelf Position

First Side

Time, Min.

c c c

c c

13 13-16

B 8 8

c c

7 9

I%-2

3-4

10 10

SecondSide

Time, Min.

4-5

7-8

14-16

20-25

10-15

‘/2

(Do not turn over)

4-7

4-6

12-14 1-2

—

Comments

Arrangein singll?layer.

Spaceevenly. Upto 8 patties take about same time.

Steaks lessthan 1-in.cookthrough beforebrowning.Pan fryingis recommended,

Slashfat,

Reducetimes about 5-!0 min.per side for cut-up chicken.Brusheach side with meltedbutter. Broilwith skinsidedown first and broilwithdoor closed.

Spaceevenly.PlaceEnglishmuffins cut-side-upand brushwithbutter, if desired,

Cut through back of shell, Spread open.

Brushwith meitedbutter beforeand after halftime.

Handleand turn verycarefully. Brush with lemonbutter beforeand during cookingif desired. Preheat broiler to increasebrowning,

Increasetimes5-10 min. pcr side for

1~-in. thickor homecured.

Slash fat.

If desired,split sausagesin half lengthwiseinto 5to 6-in.pieces.

—

bming shouldbe doneOnCOOktOp

only.

in surface cookingoffoods other

than canning,the useof largediameterutensils(extendingmore thaii l-inch beyondedgeof trimring)

isnot recommended.However,when canningwithwater-bathor pressure canner, largediameter utensilsmay

be used.Thisis becauseboilingwater temperatures(evenunderpressure) are not harmful to cooktop surfaces surroundingheatingunit.

HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR OTHER LARGE DIAMETER UTENSILS FOR FRYING OR BOILING FOODS OTHER THAN WATER.Most syrupor sauce

mixtures—andall typesoffrying— cook at temperaturesmuch higher than boilingwater. Suchtemperatures could eventuallyharm cooktop surfacessurroundingheatingunits.

Observe Following Points

in Canning:

Bring water to boil on HIGH

heat, then after boiling has begun, adjust heat to lowest setting to maintain boil (savesenergy and

best usessurface unit.)

2. Be sure canner fits over center of surface unit. If your model surface 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. Besure bottom of canner is flat or slight indentation fits snuglyover surface unit. Canners with flanged or rippled bottoms (often found in enamel-ware) are not recommended.

RIGHT

WRONG

4. When canning, use recipesfrom reputable sources. Reliable recipes

are available from the manufacturer of your canner; manufacturers

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

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

generates large amounts of steam.

Becareful while 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 quantities, begin with HOT tap water.

iBfa”-

—.— —

—–

Ei@iWM.

Em!&Y—

- ‘- —=

—

WE=’

—

mmlar..

——

—.

—

..——

—-

ix #%4

At GeneralElectric we’recommittedto providingyou with the bestappliancesweknowhowto buildand weknow that you wantyour app~iancesto giveyou manyyearsof dependableservice.

Our ConsumerServicesare designedwith your needsand wantsin mind.

Wm%ultyProtection

Beforeyournewapplianceleft the factory,it went throughrigoroustests to detectmanufacturingdefects.

Gmwmient Service

Whetheryour applianceis in or out of warranty,you’re just a phone callawayfrom our nationwidenetworkof FactoryTrainedServiceprofessionals.

Simplycallour GE serviceorganization. Look in the Whiteor YellowPagesof yourtelephonedirectoryfor GENER.4LELECTRIC COMPANY,GENERAL ELECTRIC FACTORYSERVICE,’GENERAL ELECTRIC-HOTPOINTFACTORYSERVICEor GENERALELECTRIC CUSTOMERCARE” SERVICE.

Servicecannormallybe scheduledat your convenience and thetechniciandrivesa fully-stockedparts service truck so that, in mostcases, the repaircan be completed in one visit.

We’reproud of ourserviceand want you to bepleased, but if forsomereasonyouare not happy with the service youreceive,hereare three steps to follow for furtherhelp.

Andyouhavea writtenwarrantyto protectyou. Seethe

warrantyon the back pageof this book for details.

FIRST,contact thepeoplewhoservicedyourappliance. Explainwhyyouare not pleased.Mmostcases,this will solvethe problem.

NEXT,if youarestillnot pleasedwriteall the details—includingyour phonenumberto:

Manager,ConsumerRelations GeneralElectric AppliancePark Louisville,Kentucky40225

FINALLY,if yourproblemisstillnotresolved,write:

Major ApplianceConsumerActionPanel 20 North WackerDrive Chicago,Illinois60606

servicecontracts

Fortrouble-freeservicebeyond

thewrittenwarrantyperiod.

If youpreferto budget your repair expenditures \ ---,-,--~====~ insteadofbeingsurprisedbythem, GEoffers servicecontracts forvaryinglengthsof time on \ all GE major appliances.With a contract, we’ll keepyourappliancein good operatingcondition duringthe contract period at no additional

charge.

~.-._._..4--

/’ ;

;%:;+:;;-.’,.:$?

l.__J

The Quick Fix”System

cansavemoneyandtime

You

doingityourself.

For do-it-yourselferswhowouldprefer to fix . .

GE maior

an ind&try_fi_rst,theQuickFix@System.

appliancesthermelves...GEoffers

Help For l(ou By Phone

Shouldyou needhelpinthe selectionand

purchaseof newappliances, or havequestions

about the operation ofthe GE appliancesyou

nowown—orhave any other questionsabout

GE consumerproducts or services,youare onlya TOLL.FREEcall

away.

Servicecontracts letyou paytoday’spricesfor servicea month, a year,or severalyears from now. And, you’llreceiveservicefromGE trainedservicetechniciansusingonlygenuine GEparts. If you haveany questionsabout ServiceContracts, call TOLL-HU7@

800.626.2224.(In Kentucky,call800.292.2057.)

A programfor do-it-yourselfappliancerepair,

thesystemincludesstep-by-steprepairmanuals

for refrigerators,most non-microwaveelectric ranges,dishwashers,and standard and large capacitywashersand dryers, plusspecialiy packagedreplacementparts, and technicalhelp ‘witha-tolifree800number.

TheGE Answer Center”r~~consumer

informationserviceisopen24hoursa day,

sevendaysa week.

Our staff ofexpertsstands readyto assistyou

anytime.

=---

-—.+:

-—L

‘~ “1’heGEAnswerCente~800.626.2000

—-=

YourDirectLine$0GeneralEketric

—.——————.

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

-——

—-—=————.. .——. —.————

..... .-—_.—

——. ,- ——.—-—.——-—.

..—————

FULL(INE-WEAF?WARRANTY This warranty is extended to the

Forone year from date of original

~urchase, wewill provide, freeof charge, parts and

service labor in

your home to repair or replaceany

part cd the rangethat fails because

of a manufacturing defect.

original purchaser and any succeed-

ing owner for products-purchased

for ordinary home use in the

mainland states, Hawaii and Washington, D,C.In Alaska the warranty is the same except that it

is LIMITEDbecauseyou must pay to ship the product to the service shop or for the service technician’s travel costs to your home.

All warrantyservice wiil be provided by our Factory Service Centers or by our authorized Customer Care@ servicers during normal working hours.

Look in the White or Yellow Pages of your telephone directory for GENERALELECTRICCOMPANY, GENERALELECTRICFACTORY SERVICE,GENERALELECTRICHOTPOINTFACTORYSERVICEor GENERALELECTRICCUSTOMER CARE” SERVICE.

——

*V2

,—

‘r?%!

*-w%-.

3-2=.\

>r~ V&

~~~~ ~~ ~()~ ()()~~~~~ ~Service trips to your home to

teach you how to use the product. Read your Useand Carematerial.

If you then haveany questions

about operating the product,

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

The GE Answer CenterTM

800.626.2000 consumer information service

e Improper installation.

If you havean installation problem, contact your dealer or installer. Youare responsible for providing adequate electrical, gas, exhausting and other connecting facilities.

7—

Somestates do not aHowtheexclusion or limitation of incidental or consequential damages, so the above limitation orexclus!an

maynot apply to you.

knowwhat yourlegal rightsarein yourstate,consultyourlocalorstateconsumeraffairs office or yourstate’s AttorneyGeneral,

———.

This warrantygives youspecific legal rights, and you may also haveother rights which vary from state to state,

Warrantor:General Electric Company

further help is neededconcerningthis warranty,contact:

Manager–-Consumer Affairs, General Electric Company,Appliance Park, Louisville, KY 40225

——.

. Replacement of house fuses

or resetting of circuit breakers. @Failure of the product if it is

used for other than its intended purpose or used commercially.

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

WARRANTORISIV(2TRESPONSIBLE FORCONSEQUENTIAL DAMAGES.

—

.-. -YN-ws-k,

Part No, 862A725 P738 1 Pub. No. 49-4630

9/84

GE JHP67GD, JHP56D, JHP56GD Use and Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual