GE JHP63GN Use and Care Manual

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Page 1

Contents

HiLowCookrng

Center

Aluminum Foil Appliance Registration

Canning Tips Care and Cleaning

Clock/Timer Consumer Services

Energy-Saving Tips Exhaust System

Features Hood Extension

Installation Instructions Leveling

Model and Serial Numbers Ovens

Baking, Baking Guide Broiling, Broiling Guide

Control Settings Door Removal

Light; Bulb Replacement 13,26 Meat Thermometer

Preheating Roasting, Roasting Guide 16-18

24-3; Safety Instructions

5 5

14, 15

19-21

17,20

Precautions Problem Solver

Rotisserie

Surface Cooking

Control Settings Cooking Guide

Cookware Tips Plug-in Surface Units

Warranty

2-4

22,23

2-4

7-11

10, 11

Back Cover

—

Self-Cleaning Instructions 24,25 Shelves

Thermostat Adjustment Vent Duct

Model JHP63GN

GEAppJiwces

13 28

GEAnswer 80L162/i2000

Center

Page 2

Help us help you...

Before using your cooking center, read this book carefully.

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

Keep it handy for answers to your questions.

If you don’t understand something or need more help, write (include your phone number):

Consumer Affairs GE Appliances Appliance Park Louisville, KY 40225

Write down the model and serial numbers.

You’ll find them on a label on the front frame behind the door to the lower oven.

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

Model Number

Serial Number

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

Save time and money. Before you request service...

Check the Problem Solver on

page

32.

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

If you need service...

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

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

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

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

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

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

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

IMPORTANT SAFETY NOTICE

If you received a damaged cooking center...

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

Page 3

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SWI!KHING OFF

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appliarm never

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CENTER

PANEL

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left

area where an

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part of

sit or

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o Dan$t aiiow anyone to dtib$

stand

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drawer m’ damage even tip personai

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injury.

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material brought in heating severe burns.

Q Use

moist or damp potholders hot

from

holders touch

elements. other bulky

—

wear lWe-fitti~g

appliance.

could

elenwnts

only dry pot

surfiwm

steam or

Flammable

be ignited if

contact

may result in burns

heat. Do not let pot

hot

not use a towel or

cloth.

‘while

with

and may

holders—

heating

POWER

13Y

alone

stand

cmdd

and

severe

using

hot

cause

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9 ~u not

combustible

or other

iiquids in

any

* &?ep

clean and to avaid greasa fires.

*Do

or other

aecunmhite hI

cooking

●

Do not

fires. Never

pan.

surface unit by covering

completdy

grease

wit

or, if available, a multi-purpose dry chemical or foam-type fire extinguisher.

●

DO not

or interior surface

These

enough to burn

are dark in

after

clothing or

materiais contact

areas near@ interior area of the

sufficient

Potentially hot the

cooktop, sur%ces mwices

Remember: The inside of an oven maybe door is opened.

the

room.

s~m or

rnateriais, gasdiw

flammable vapors

the vicinity of this

other appliance.

had and grease fiit.ers

maintain good venting

not M Wokirag grease

flammabl@

wter.

use

water on grease

pickup a fhuning

Smother

sheet or flat tray. Fkuning

outside a

covering with

surfaces may be hot

use, do

coolctop

oven vent openings and

near the openings, and

around

flaming pan

with well-fitting lid,

pan can

touch heating

even

color. During

not

touch, or let

other fkunmable

surface units,

surfiwe

time

far cooling,

surfiwes

and areas

oven

W?@

materials

mar the

pan

be put

baking soda

elements

of oven.

though they

and

units m any

oven; ailow

first.

include

facing

the

doors.

surfhce

hot

when the

and

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andaiways

(mokthe n-wat @ wiintmnai

temperature

assm+iixthat,

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prment

killed and

to eat. O#m

Stand a%%ly t!mm WJking

center when opening

door.

Wqes

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containers in an

amid buiid up cwdd

s K~p

that

in the meat, it will be

Hotak’ @rstemn which

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catch fire.

be handled when

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Page 4

Page 5

Flooring Under the Cooking Center

Your cooking center, like so many other household items, is heavy and can settle into soft floor coverings such as cushioned

vinyl.

When moving the cooking center on this type of flooring, use care.

Do not install the cooking center over kitchen carpeting

place an insulating pad or sheet of

%-inch thick plywood between the

cooking center and carpeting.

When the floor covering ends at the front of the cooking center,

the area that the cooking center will rest on should be built up with plywood or similar material to the same level or higher than the floor covering. This will allow the cooking center to be moved for cleaning or servicing.

unless you

Leveling the Cooking Center

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

To remove drawer, pull drawer out all the way, tilt up the front and take it out. To replace drawer,

drawer beyond stop on glides. Lift drawer if necessary to insert easily. Let front of drawer down, then push into close.

insert glides at back of

Ene~y-SavingTips

Surface Cooking

●

Use cookware of medium-weight aluminum with tight-fitting covers and flat bottoms that completely cover the heated portion of the surface unit.

●

Cook fresh vegetables with 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 will keep it cooking.

● Use residual heat with surface

cooking whenever possible. For example, when cooking eggs in their shells, bring water and eggs to

boil, then turn control knob to position and cover cookware with lid to complete the cooking.

●

Use correct heat for cooking task:

HI—to start cooking (if time allows, do not use the HI heat setting to start).

MED HI—for quick browning.

MED—for slow frying.

LO—to finish cooking most quantities, simmer-double boiler heat, finish cooking, and special for small quantities.

WM—to maintain serving

temperature of most foods.

●

When boiling water for tea or

coffee, heat only amount needed. It is not economical to boil a full container of water for one or two cups.

OFF

Oven Cooking

●

Preheat an oven only when necessary. Most foods will cook satisfactorily without preheating. If you find preheating is necessary, watch the indicator light, and put food in 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 if it is opened.

●

Be sure to wipe up excess spillage

before starting the self-cleaning operation.

●

Cook complete oven meals

instead of just one food item. Potatoes, other vegetables and some desserts will cook together with a main-dish casserole, meat loaf, chicken or roast. Choose foods that cook at the same temperature and in approximately the same amount of time.

●

Use residual heat in an oven

whenever possible to finish cooking casseroles, oven meals, etc. Also add rolls or precooked desserts to a warm oven, using residual heat to warm them.

Page 6

Features of Your Cooking Center

/.11

j ~ ~

,, ., ,.

(

Upper Oven

Lower Oven

==4

Model JHP63GN

Page 7

Upper Oven and Control Panel

See

page

Cooktop

See

page

1 Upper Oven Interior Light

2 Automatic Oven Timer,

Clock and Minute Timer

Upper Oven/Lower Oven Controls

Oven Set Control Oven Temp Control

Oven On Light

Oven Cycling Light (Light glows

until oven reaches selected temperature, then goes off and on during cooking with the oven units as temperature is maintained.)

7 Meat Thermometer Dial

Surface Unit Controls

9 “ON” Indicator Light for

Surface Units

Rotisserie Receptacle

Surface Light Switch

12 Upper Oven Light Switch

Exhaust Fan Switch 14 Broil Unit 15 Shelf Supports

13 13

8 8

13 13

19,30

18 Cooktop Lamp

19 Removable Grease Filters

over cooktop venting.)

Oven Vent Duct (Centered under

right rear surface unit.)

21 Plug-In

(May be removed when cleaning under unit.)

22 Chrome-Plated Trim Rings and

Porcelain Drip Pans

Calrod”

Surface Units

(Two, for

Lower Oven and Storage Drawer

23 Oven Light Switch (Use to turn

lower oven light on during cooking when oven door is closed.)

24 Automatic Oven Light Switch 25 Broil Unit 26 Oven Shelf Supports 27 Oven Shelves (Two) 28 Bake Unit (Maybe lifted gently

for wiping oven floor.)

See

13, 16

26 29

page

—

13 14

16 Shelves

17 Bake Unit

(Two)

14,30

29 Oven Door Gasket 30 Oven Cleaning Light (Glows during

self-cleaning when all controls are set. Cycles off and on with the oven heating units after oven reaches cleaning temperature.)

31 Oven Door Latch (Use for

self-cleaning cycle only.)

32 Meat Thermometer Receptacle

33 Lower Oven Interior Light (Comes on

automatically when door is opened.) 34 Broiler Pan and Rack 35 Model and Serial Numbers 36 Storage Drawer

24,25

13,26

19,30

28,31

Page 8

Surface Cooking

See Surface Cooking Guide on pages 10 and 11.

—

Surface Cooking with Infinite Heat Controls

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

At both OFF and HI positions, there is a slight niche so control “clicks” at

those positions; the highest setting; the lowest setting is between the words WM 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 shows a quicker change than switching to lower settings.

“click” on HI marks

How to Set the Controls

Step 1:

push in.

Grasp control knob and

●

Cooking

Guide

for Using Heats

MED HI

MED

NOI’E:

1. At HI, MED HI, never unattended. greasy

2. At WM, LO, melt chocolate, butter on small unit.

Quick start for cooking;

bring water to boil. Fast fry, pan broil; maintain

fast boil on large amount of

fd.

Saute and brown; maintain slow boil on large amount of food.

Cook after starting at HI; cook with little water in covered pan.

Steam rice, cereal; maintain serving foods.

spillovers

temperatui-e

Boilovers

cause smoking;

may catch fire.

of most

leavefd

—

Step 2: Turn either clockwise or counterclockwise to desired heat setting.

Control must be pushed in to set

only from OFF position. When control is in any position other than OFF, it maybe rotated without pushing in.

Be sure you turn control to OFF when you finish cooking. An indicator light will glow when

any

heat on any surface unit is on.

—

Page 9

Questions &

Answers

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

A. Yes,

designed for canning purposes. Check the manufacturer’s instructions and recipes for preserving foods. Be sure canner is flat-bottomed and fits over the center of the 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 I cover my drip pans with foil?

A. No. Clean as recommended in

Cleaning Guide.

Q. Can I use special cooking equipment, like an oriental wok, on any surface unit?

A. Cookware without flat surfaces is not recommended. The life of the surface units can be shortened and the cooktop can be darnaged from the high heat needed for this type of cooking.

but only use cookware

Home Canning Tips

Canning should be done on surface units only.

Pots that extend beyond one inch of the cooking element trim ring are not recommended for most surface cooking. However, when canning with a water-bath or pressure canner, large-diameter pots may be used. This is because boiling water temperatures (even under pressure) are not harmful to cooktop surfaces surrounding the surface units.

HOWEVER, DO LARGE-DIAMETER CANNERS OR

(Y’I’HER

POTS

FOR FRYING OR BOILING FOODS Most syrup or sauce and all types of frying-cook at temperatures much higher than boiling water. Such temperatures could eventually harm cooktop surfaces surrounding surface units.

~HER

Observe Following Points in Canning

USE

LARGE-DIAMETER

THAN WATER.

mixtures—

3. When canning, use recipes and procedures from reputable sources. Reliable recipes and procedures are available from the manufacturer of your canner; manufacturers of glass jars for canning, such as Ball and Kerr; and the United States Department of Agriculture Extension Service.

4. Remember that canning is a process that generates large amounts of steam. To avoid burns from steam or heat, be careful when canning.

NOTE: If your cooking center is

being operated on low power

(voltage), canning may take longer than expected even though directions have been carefully followed. The process time will be shortened by:

(1)

using a pressure canner, and

(2) starting with fastest heating of large quantities of water.

H(Yf

tap water for

Q. Why am I not getting the heat I need from my surface units even though I have the knobs on the right setting?

A. After turning surface units off

and making sure they are cool, check to make sure that your in units are securely fastened into their surface connections.

Q. Why does my cookware tilt when I place it on the surface unit?

A. Because the surface unit is not

flat. Make sure that the “feet” on your Calrod” units are sitting tightly in the cooktop indentation and the drip pan is flat on the cooktop surface.

Q. Why is the porcelain finish on my cookware coming off?

A. If you set your Calrod” unit

higher than required for the cookware material, and leave it, the

—

cookware’s finish may smoke, crack, pop or burn, depending on the pot or pan. Also, cooking small amounts of dry food may damage the cookware’s finish.

plug-

Be sure the canner fits over the center of the surface unit. If your cooking center or its location does not allow the canner to be centered on the surface unit, use diameter pots for good canning results.

2. Flat-bottomed canners must be used. Do not use canners with flanged or rippled bottoms (often found in enamelware) because they don’t make enough contact with the surface unit and take too long to boil water.

RIGHT

smaller-

WRONG

Page 10

Surface Cooking Guide

Cookware Tips

1. Use medium-or heavy-weight

cookware. Aluminum cookware conducts heat faster than other metals. Cast iron and coated

cast-

iron cookware is slow to absorb heat, but generally cooks evenly at LO or MED settings. Steel pans may cook unevenly if not combined with other metals.

To conserve the most cooking 3. Deep Fat Frying. Do not overfill energy, pans should be flat on, the bottom, have straight sides and fitting lids. Match the size of the bubble vigorously. Watch foods saucepan to the size of the surface unit. A pan that extends more than one inch beyond the edge of the accumulated grease. trim ring traps heat which causes discoloration on chrome trim rings ranging from blue to dark gray.

tight-

kettle with fat that may spill over when adding food. Frosty foods

frying at high temperatures and keep range and hood clean of

Food Cereal

Cornmeal, grits, oatmeal

Cocoa

coffee

Eggs Cooked in shell Covered

Fried sunny-side-up

Fried over easy

Poached

Scrambled or omelets Uncovered

Fruits

Ptmltry

Meata, Braised: Pot roasts of beef, lamb or veal; pork steaks and chops

Pan-fried: Tender chops; thin steaks up to 3/4-inch; minute steaka; hamburgers; franks and sausage;

thin fish fillets

Cookware

Covered Saucepan

Uncovered Saucepan

Percolator

Saucepan

Covered Skillet

Uncovered Skillet

Covered

Saucgpan

Skillet

Covered Saucepan

Covered Skillet

Skillet

Directions and Setting to Start Cooking

HI. In covered pan, bring water to boil before adding cereal.

HI. Stir together water or milk and cocoa ingredients.

Bring iust

to a boil.

HI. At first perk, switch heat to LO.

HI. Cover eggs with cool water. Cover pan, cook

until steaming. MED HI. Melt butter, add

eggs and cover skillet.

HI. Melt butter.

HI. In covered pan bring water to a boil.

HI. Heat butter until light golden in color.

HI. In covered pan bring fruit and water to boil.

HI. Melt fat, then add meat. Switch to MED HI to brown meat. Add water or other liquid.

HI. Preheat skillet, then

lightfy.

grease

Directions and Setting

Complete Cooking

LO or WM, then add cereal, Finish timing according

package

to MED. Cook 1 or 2 minutes

to completely blend ingredients.

LO to maintain gentle but steady perk.

LO. Cook only 3 to 4 minutes for soft cooked;

15 minutes for hard cooked.

Continue until whites are just set, about 3 to 5 more minutes.

LO, then add bottoms of carefully turn over to cook other side.

LO. Carefully add eggs. Cook uncovered about 5 minutes at MED HI.

MED. Add Cook, stirring to desired doneness.

LO. Stir occasionally and check for sticking.

LO. Simmer until fork tender.

MED HI or MED. Brown and cook to desired doneness, turning over as needed.

directions.

cookirrg

at MED HI

e~s.

eggs

have just set,

mixture.

When

Commenta

Cereals bubble and expand as they cook; use large enough

sauce~an to mevent boilover.

Milk boils over rapidly. Watch as boiling point approaches.

Percolate 8 to 10 minutes for 8 cups, less for fewer cups.

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

Remove cooked spoon or pancake turner.

Eggs

continue to set slightly after cooking. For omelet, do not stir last tkw minutes. When set, fold in half.

Fresh fruit: Use 1/4 to 1/2 cup water per pound of fruit.

f~it:

Dried

directs. Time depends on whether

fruit has been presoaked. If not,

aflow

Meat can be seasoned and floured before it is browned, if desired. Liquid variations for flavor could

be wine, fruit or tomato juice or

meat broth.

Timing: Steaks 1 to 2 inches: 1 to 2 hours. Beef Stew: 2 to 3 hours. Pot Roast:

Parr frying is best for thin steaks and chops. If rare is desired, preheat skillet before adding me-at. —

e~s

with slotted

Use water as package

cookine

time.

2Y2

to4 hours.

—

Page 11

RIGHT

Food

Fried Chicken

Pan-fried bacon

Sauteed: Less tender thin steaks (chuck, round, etc.); liver; thick or whole fish

Simmered or stewed meat; chicken; corned beef; smoked pork; stewing beef; tongue; etc.

Melting chocolate,

butter, marshmallows

pancakes or French toast

Pasta

Noodles or spaghetti

Pressure Cooking

Puddings, Sauces, Candies, Frostings

Vegetables

Fresh

Frozen

Sauteed: Onions, green peppers,

musbmmns,

Rice and Grits

celery, etc.

OVER 1“

Cookware

Covered Skillet

Uncovered Skillet

Covered

SkiI1et

Covered

Dutch Oven, Kettle or Large

Saucepan

SmaI1

Uncovered

Saucepan.

Use small

surface unit

SkiIIet

Griddle

Large

Covered Kettle

or Pot

Pressure Cooker or Canner

Uncovered Saucepan

Covered Saucepan

Uncovered Skillet

Covered Saucepan

WRONG

Directions and Setting to Start Cooking

HI. Melt fat. Switch to MED HI to brown chicken.

HI. In cold skillet, arrange bacon slices. Cook just until starting to sizzle.

HI. Melt fat. Switch to MED to brown slowly.

HI. Cover meat with water

and cover pan or kettle. Cook until steaming.

WM.

Allow

melt through. Stir to smooth.

MED HI. Heat skillet 8 to

10 minutes. Grease lightly.

HI. In covered kettle, bring

salted water to a and add pasta slowly so boiling does not stop.

HI. Heat until heard.

HI. Bring just to boil.

HI. Measure water in saucepan. Add salt and prepared vegetable. In covered saucepan bring to boil.

HI. Measure water and salt as above. Add frozen of vegetable. In covered saucepan bring to boil.

HI. In skillet melt fat.

HI. Bring salted water to a boil.

10 to 15 minutes to

Ml,

uncover

tirstji@e

1/2

to 1 inch

bbck

Directions and Setting to

Comtdete

LO. Cover skillet and

cook until tender.

Uncover last few minutes.

MED HI. Cook, turning over as needed.

LO. Cover and cook

until tender.

LO. Cook until fork tender. (Water should

slowly boil.) For very large amounts, medium heat may be needed.

Cook 2 to 3 minutes ~r side.

MED HI. Cook uncovered until tender. For large amounts, HI maybe needed to keep water at rolling boil throughout entire cooking time.

MED HI for foods cooking

10 minutes or less. MED for foods over 10 minutes.

LO. To finish

MED. Cook 1 pound 10

to 30 or more minutes, depending on tenderness of vegetable.

LO. Cook according to time on package.

MED. Add vegetable. Cook until desired tenderness is reached.

WM. Cover and cook according to time.

Cooking

cooking.

Comments

For crisp dry chicken, cover only after switching to LO for 10 minutes. Uncover and cook, turning occasionally 10 to 20 minutes.

A more attention-free method is to start and cook at MED.

Meat may be breaded or marinated in sauce before frying

Add salt or other seasoning before cooking if meat has not been smoked or otherwise cured.

When melting marshmallows, add milk or water.

Thick batter takes slightly time. Turn pancakes over when bubbles rise to surface.

Use large enough kettle to prevent boilover. Pasta doubles in size when cooked.

Cooker should jiggle 2 to 3 times

per minute.

Stir frequently to prevent sticking.

Uncovercdpan requires more

water and longer time.

Break up or stir as needed while

cooking.

Turn over or stir vegetable as

necessary for even browning.

Rice and grits triple in volume after cooking. Time at WM. Rice: 1 cup rice and 2 cups water-25 minutes. Grits:

1 cup grits and 4 cups

40 minutes.

Ionget

water—

.—

Page 12

Automatic Timer and Clock

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

To Set Clock

Push the center knob in

the clock hands to the correct time.

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

and turn

To Set Minute Timer

The Minute Timer has been combined with the clock. Use it to time all your precise cooking operations. You’ll recognize the Minute Timer as the pointer which is different in color and shape than the clock hands.

To set the Minute Timer, turn the center knob, without pushing in, until pointer reaches number of minutes you wish to time. (Minutes are marked, up to

ring on the clock.) At the end of the set time, a buzzer sounds to tell you time

is up. Turn knob,

pushing in,

OFF and buzzer stops.

60, in the center

without

until pointer reaches

Time Bake Uses Automatic Timer

Using the Automatic Timer, you can Time Bake with 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 oven.

Setting the dials for Time Bake is explained in detail on page 14.

Self-Clean Uses Automatic Timer

The self-cleaning function of the lower oven uses the Automatic Timer to set the length of time needed to

clean, whether you wish to clean

immediately or delay the cleaning until low energy times, such as during the night. See pages 24 and 25.

Questions and Answers

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

A. The Minute Timer will help

you time the total cooking period, which includes time to boil food and change temperatures. Do not

judge cooking time by visible

steam only. Food will cook in covered containers even though you cannot see any steam.

Must the clock be set on correct time of day when to use the Automatic Timer for baking?

A. Yes, if you wish to set the Start or Stop dials to turn on and off at set times during timed functions.

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

A. The Minute Timer can be used

during any cooking function. The

Automatic Timers (Start and Stop dials) are used with Time Bake and Self-Clean functions.

Q. Can I change the clock while

I’m Time Cooking in the oven? A. No.

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

The clock cannot be changed

wish

–

—

Page 13

Using Your Oven

Before or Lower

1. Look at the controls. Be sure

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

2. Check oven interiors. Look at the shelves. Take a practice run at removing and replacing them properly, to give sure, sturdy

support.

Read over information and tips

that follow.

Keep this book handy so you

can refer to it, especially during the

first weeks of with the

Using

cooki%g ce~ter.

Upper

- -

O;en

~ettin~ accmainted

Oven Controls

An Oven Cycling Light

until the oven reaches your selected temperature, then goes off and on with the oven unit 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 Oven Cycling

Light and put food in the oven promptly after the light goes out.

glows

Oven Interior Shelves

The shelves are designed with locks so when placed correctly on the shelf supports, they (a) will

stop before coming completely out

of the oven, and (b) will not tilt

when you are removing food from them or placing food on them.

TO REMOVE the shelves from

either oven, lift up rear of shelf, pull forward with stop-locks along top of shelf supports. Be certain

that shelf is cool before touching.

stop-

Shelf Positions

Both ovens have four shelf supports– A (bottom), B, C and D (top). Shelf positions for cooking are

~•

suggested on Baking and Roasting

pages.

Oven Lights

The upper oven light is

by a switch at the bottom of the control panel.

—

controlled

The controls for the ovens are marked OVEN SET and OVEN TEMP. OVEN SET has settings for BAKE, TIME BAKE, BROIL, CLEAN (lower oven only) 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

(lSO”F.) to BROIL

also at CLEAN

(550”F.),

(880”F.).

and

TO REPLACE

oven, insert shelf with stop-locks

resting

on shelf

shelf

&ward rear ;f’oven; it will fall

into place. When shelf is in proper position, stop-locks on shelf will run under shelf support when shelf is pulled forward.

shelves in either

sutmorts.

Lower Oven shown

Push

The

Iower

oven light

automatically when the door is

opened. Use”the switch to turn light on and off when door is closed. Switch is located above the door of the lower oven.

comes on

Light Over Cooktop

Push the surface light switch button located under the control panel and the light comes on. Push again and the light goes off.

Page 14

Baking

When cooking a food for the first time in each oven, use time given on recipes as a guide. Oven thermostats, over a period of years, may “drift” from the factory setting and differences in timing between an old and a new oven of 5 to 10 minutes are not unusual and you may be inclined to think that the new oven is not performing correctly. However, your new cooking center has been set correctly at the factory and is apt to be more accurate than

the oven(s) it replaced.

How to Set an Oven for Baking

Step 1:

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

Step 2:

BAKE and OVEN TEMP knob to

the temperature in the recipe or in

the Baking Guide.

Step 3:

at minimum time on recipe. Cook longer if necessary. Switch off heat and remove foods.

How to Time Bake

The automatic oven timer controls are designed to turn or off automatically at specific

Place food in oven, being

Turn OVEN SET knob to

Check food for doneness

either

oven on

times that you set. Examples of Immediate 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 to Set Immediate

Start

NOTE: Before beginning, make

sure the hands of the range clock

show the correct time of day. Immediate Start is simply setting

the oven to start baking now and to turn off at a later time automatically. Remember, foods continue cooking

after the controls are off.

**\$, ,!~l

*. .+

Step 1:

To set Stop Time, push in

+/;.,

0/,, \\\\$

>.,,,,=

knob on STOP dial and turn pointer to time you want oven to turn off; for example,

6:00.

The START dial

should beat the same position as the time of day on clock.

Step 2:

Turn OVEN SET knob for the oven you wish to use to Time Bake. Turn OVEN TEMP knob to oven temperature; for example, 250°F. The oven will start immediately and will stop at the time you have set.

How to Set Delay Start and Stop

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

—

*\\\\”

:,,

%/,,, \,,\\*

,,;/,,

,.,,+=

E@~

Step 1:

knob on START dial and turn pointer to time you want oven to

turn on; for example,

Step 2:

knob on STOP dial and turn pointer to time you want oven to turn off; for example, recipe called for two and one-half hours of baking time.

N~E:

must be later than the time shown on the range clock and START dial.

Step 3:

knob for the oven you wish to delay

and turn it to Time Bake. Turn

OVEN TEMP knob to

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 the OVEN SET knob to OFF and remove food from oven.

NOTE: When setting the oven for

Delay Start, the oven cycling light comes on when the timer is set.

To set Start Time, push in

3:30.

$e &

*,.X

=,,

%;/,,,, ,,,,($+’

%+:

To set Stop Time, push in

6:00.

This means your

Thetimeon the STOP dial –

Select the OVEN SET

250”F.

—

Page 15

Baking Guide

Aluminum pans conduct heat

auickly. baking,

~enerally give

~hey

For most conventional

light, shiny finishes

best results because

help

~revent

overbrowning.

2. Dark or non-shiny finishes and

glass

cookware generally absorb

heat, which

ma~result ii

dry, crisp which

crusts. Reduce oven heat 25”F. if

lighter crusts are desired. Rapid

For best browning results, we browning of some foods can be

recommend dull bottom surfaces achieved by preheating cast-iron

for cake pans and pie plates.

Food Bread

Biscuits (% in. thick) Coffeecake Combreadormuffins

Gingerbread Muffins

Popovers Quick loaf bread Yeast bread (2 loaves)

Plain rolls Sweet rolls

Cakes

(without shortening)

Angel food Jelly roll Sponge

Cakes

Bundtcakes

Cupcakes Fruitcakes

Layer Layer, chocolate Loaf

Brownies Drop

Refrigerator Rolled or sliced

Fruita, Other Desserts

Baked apples Custard

Puddings, Rice and Custard

Pies Frozen

Meringue

Twocmst Pastrv

shell

Miscellaneous

Baked potatoes Scalloped dishes Souffles

Shiny Cookie Sheet Shiny Metal Pan with

satin-finish bottom Cast Iron or Glass Shiny Metaf 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

Oblone or Muffin

Shinv

Aluminum Tube Pan Metal

Jellv or~eramic

Metal

MetaI orCerarnic Parr Shiny Metal Muffin Pans

Metal or Glass Loaf or

-llrhc

Pan

Shiny Metal Pan with satin-finish bottom Shiny Metal Pan with

satin-tinishbottom

Metal or Glass Loaf Pans

Metal or Glass pans

Cookie Sheet

Glass or Metal Pan Glass Custard Cups or Casserole

(set inpanofhotwater) Glass Custard Cups or Casserole

Foil Panon Cookie Sheet

Sprcadtocrustcdges

Glass or Satin-tinish Metal

Glass

orSatin-finish Metal

Glass or Satin-finish Metal

Seton

Oven Shelf

Glass or Metal Pan

Glass

Roll Pan

cookware.

SheIf

Fbsition

B, C B, A

B B

A, B

B B

A, B A, B

pans

Pan 325°-3500

B. A

B A

A, B

B B B

B, C B, C

B, C B. C

A, B, C

B B

B,A

A, B

A, B, C A, B, C

Oven

‘fkm~erature

400°-4750

350°-400”

400°-4500

350°

400°-4250 Decrease about 5 minutes

375° 350”-375° 375°-4250

375” -425° 350°-3750

325°-3750 375”-400”

325”-350”

350”-375°

n5”-3ooo

350°-3750 350°-37’50

350°

325°-350” 350°-4000

400°-4250

375°-400”

350°-4000 300°-3500

325°

400°-4250 325°-3500 400°-4250 402°-4250

450°

325°-4000

325°-3750

300”-350”

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

c~ok l&ger

minutes. For

than 30 to 40

fo~ds

with short cooking times, preheating gives best appearance and crispness.

4. To prevent uneven heating and to save energy, open the oven door as little as possible in checking food.

Time,

Minutes

15-20

20-30

20-40

45-55 20-30

45-60 45-60 45-60

10-25

20-30

30-55

10-15

45-60

45-65 20-25

hrs.

2-4

20-35 25-30

40-60

25-35

10-20

6-12

7-12

30-60

30-60 50-90

45-70

15-25

40-60

12-L5

60-90 30-60 30-75

Comments

Canned, refrigerated biscuitstake 2 to4minutes less time.

Preheat cast-iron pan for crisp crust.

mix, or bake at450T7 for25 minutes,

350”F.

thenat

Dark metaforglass give deepest browning. Forthinrolls, Shelf Bmayherrsed. Forthinrolls. Shelf

Two-piece parr is convenient. Line pan with wax paper.

Paper liners Use individual cakes.

Bar cookies from Use 25”F.

Reduce temp. to300°F. for large custard. Cook bread orricepudding with custard base 80t090 minutes.

Large pies use400°F. and increased time. Toquickfybrown meringue, use

400”F.

Custard fillings require lower temperature, longer time.

Increase time for or sizes.

for 10 to 15 minutes.

pmducemoister

300”F.

and Shelf

ShelfC and increase temp.

to50”F.

formorebrowning.

for8to

10minutcs.

formuftin

Bmavbeused.

crusts.

Bforsmall

rnixuse same time.

Iargeramounts

Page 16

Roasting

Roasting is cooking by dry heat.

Tender meat or poultry can be roasted uncovered in your oven. Roasting temperatures, which should be low and steady, keep spattering to a minimum. When roasting, it is not necessary to

sear, baste, cover or add water to your meat.

Roasting is really a baking procedure used for meats. Therefore, oven controls are set to BAKE or TIME BAKE. (You may hear a slight clicking sound, indicating the oven is working properly.) Roasting is easy; just follow these steps:

Step 1:

place, 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 with fruits, cooking heavily cured meats, or for basting food during cooking. Avoid spilling these materials on oven liner or door.

Check weight of meat, and

Step 4:

cook slightly while standing, after being removed from the oven.

Standing time recommended for

roasts is 10 to 20 minutes. This

allows roasts to firm up and makes them easier to carve. Internal temperature will rise about 5° to

10’%; to compensate for temperature rise, if desired, remove the roast from the oven when its internal temperature is 5° to temperature shown in the Roasting Guide.

NOTE:

Bake, as described on page 14, to turn oven on and off automatically.

If your oven is equipped with a

special meat thermometer, see page

17 for directions on how to use it. Remember that food will continue

to cook in the hot oven and, therefore, should be removed when the desired internal temperature has been reached.

Most meats continue to

10°F.

less than

You may wish to use Time

Questions and Answers

Q. Is it necessary to check for doneness with a meat thermometer?

Checking the finished internal

temperature at the completion of

cooking time is recommended.

Temperatures are shown in Roasting

Guide on opposite page. For roasts over 8 pounds, cooked at with reduced time, check with thermometer at half-hour intervals after half the time has passed.

Why is my roast crumbling

when I try to carve it? A.

Roasts are easier to slice if allowed to cool 10 to 20 minutes after removing from oven. Be sure to cut across the grain of the meat.

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

or poultry?

A. It is rarely necessary to preheat

your oven; only for very small –

roasts, which cook a short length of time.

Q. When buying a roast, are there any special tips that would help me cook it more evenly?

A. Yes.

thickness as possible, or buy rolled roasts.

Buy a roast as even in

300”F.

—

Step 2:

A or B position. No preheating is necessary.

Step 3:

BAKE and OVEN TEMP knob to

325”F.

cooked at

Place in oven on shelf in

Turn OVEN SET knob to

Small poultry maybe

350”F.

for best browning.

For Frozen Roasts

. Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 10 to 25 minutes additional time per pound (10 minutes additional time per pound for roasts under 5 pounds, more time for larger roasts).

. Thaw most frozen poultry before roasting to ensure even doneness. Some commercial frozen poultry can be cooked successfully without thawing. Follow directions given on packer’s label.

Can I seal the sides of my foil “tent” when roasting a turkey?

Sealing the foil will steam the

meat. Leaving it unsealed allows the air to circulate and brown the meat.

—

Page 17

Meat Thermometer

For many foods, especially roasts and poultry, internal food temperature is the best test of doneness. The meat thermometer takes the guesswork out of roasting by cooking foods to the exact doneness you want. The meat thermometer has a skewer-like probe at one end of the cable and, at the other end, a plug that fits into

the receptacle on the oven wall. Use

handle

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 below for proper use of meat

thermometer.

plug and probe, rather

(~wer

Oven)

Step 3:

into receptacle on the oven wall.

The prongs are especially designed to only plug in one way. Be certain to insert plug into receptacle all the

way. Close oven door.

Insert plug end of the cable

Step 6:

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.

When internal temperature

Step 1:

probe, lay probe on outside of meat

~long

finger where edge of meat comes on probe. Probe should be placed so point rests in center of the

thickest part of roast.

Step 2:

to point marked off with fingers. Point should not touch bone, fat or gristle. Not more than 2“ of probe, not counting handle, should be left exposed outside of meat.

To gauge placement of

top& side and mark with

Insert probe into meat up

Step

4: Turn OVEN SET knob to BAKE and OVEN TEMP knob to recommended oven temperature; for example, Guide on page 18 for oven

temperature.

Step

5: Refer to guide 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) on dial.

350”F.

See Roasting

Step

7: When roast is done,

use care in removing plug end of

cable from receptacle. DO USE CABLE. Remove meat from oven. Since most meat continues cooking, you may wish to remove 5 to 10° sooner.

Step 8:

using handle of probe meats carve more easily if let stand 5 to 10 minutes. Let thermometer cool and clean as directed in Cl Guide on page 31. Do not leave in oven.

Remove probe from meat,

See Roasting Guide on page

not

cable. Mos

NCYT

eanin~

Page 18

Roasting Guide

Roasting

Position oven shelf at B for small-size roasts (3 to 7 pounds) and at A for larger

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.)

Meat

Tender cuts; rib, high quality sirloin tip,

rump or top round*

Lamb leg or bone-in shoulder*

Veal shoulder, leg or loin*

Pork loin, rib or shoulder*

Ham, precooked

Ham, raw

*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.

roast;.

3. Remove fat and drippings as 5. necessary. Baste as desired.

4. Standing time recommended for roasts is 10 to 20 minutes. This allows roasts to firm up and makes them easier to carve. Internal temperature will rise about 5° to

10°F.;

to compensate for temperature rise. if desired. remove the roast from the oven when its internal temperature is 5° to 10”F. less than temperature in the guide.

Oven

Temperature

325”

325°

325° 325° 325°

325°

Doneness

Rare: Medium:

Well

Done:

Rare: Medium: Well Done:

Well Done: Well Done: To Warm:

Well Done:

Approximate Roasting Time,

in Minutes per Pound 3 to 5

Ibs.

24-30 30-35 35-45 28-33

21-25 25-30 24-28 30-35

3545

35-45

10 minutes per pound (any weight) Under 10 lbs. 20-30

Frozen roasts

conventionally roasted

10 to 25

minu~es additio~al

can be

bv adding

time”

per pound to time given in guide

for refrigerated roasts (10 minutes additional time per pound for roasts under 5 pounds, more time for larger roasts). Defrost poultry

before roasting.

Internal

Temperature “F

to 8 Ibs.

18-22

22-25

20-23

28-33

30-40 30-40

10 to 15 tbs.

17-20

130”-140° 150°-1600 170°-185”

130°-1400 150°-1600 170°-1850

170°-180” 170°-1800 125°-1300

170°

—

Poultry Chicken or Duck

Chicken pieces

TMkey

325” 350°

325”

Well Done: Well Done:

Well Done:

Ibs.

3 to 5

Over 5

35-40 30-35 35-40

10 to 15 Ibs.

20-25 15-20

Over 15 Ibs.

Ibs.

185°-1900 185°-1900

In thigh:

185°-1900

—

Page 19

Broiling

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. Broiling is the same in both upper and lower ovens. When broiling, leave the door ajar a few inches (except when broiling chicken) and use the Broiling Guide in this section. Follow the steps below to keep spattering and smoking to a minimum.

Step 1:

edge, cut vertical slashes through both about 2“ apart. If desired, fat may be trimmed, leaving layer about 1/8” thick.

Step 2:

in broiler pan. Always use rack so fat drips into broiler pan; otherwise

juices may become hot enough to

catch fire.

SteP3: shelf position as suggested in

Broiling Guide. Most broiling is done on shelf position C, but if your range is connected to 208 volts, you may wish to use a higher position.

If meat has fat or gristle near

Place meat on broiler rack

I%sitionshelfon

—

nxommended

Step 6:

broiling. Time foods for first side per Broiling Guide.

Turn food, then use times given for second side as a guide to preferred

doneness. (Where two thicknesses

and times are given together, use first times given for thinnest food.)

Step 7:

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

Turn food only once during

Turn OVEN SET knob

Use of Aluminum Foil

Questions &Answers

Q. Why should I leave the door

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

recommended for closed-door

broiling. This is because chicken is

relatively thicker than other foods you broil. Closing door holds more heat in the oven allowing chicken to cook evenly throughout.

When broiling, is it necessary

to always use a rack in the pan? A. Yes.

the meat over the pan. As the meat cooks, the juices thus keeping meat drier. Juices are protected by the rack and stay cooler, thus preventing excessive spatter and smoking.

broiling? A. No.

and allows them to evaporate. Always salt after cooking. Turn meat with tongs; piercing meat with a fork allows juices to escape. When broiling poultry or fish, brush each side often with butter.

Using the rack suspends

fidl

into the pan,

Should I salt the meat before

Salt draws out the juices

Step 4:

(except when broiling chicken). The lower oven door stays open by itself, yet the proper temperature is maintained in the oven.

Step 5:

OVEN TEMP knobs to BROIL.

Preheating units is not necessary.

(See notes in Broiling Guide.)

Leave door ajar a few inches

Turn both OVEN SET and

1. If desired, broiler pan maybe

lined with foil and broiler rack may be covered with foil for broiling. ALWAYS BE CERTAIN FOIL THOROUGHLY BROILER RACK, AND SLIT FOIL

CONFORM WITH SLITS IN RACK. Broiler rack is designed to minimize smoking and spattering, and to keep drippings cool during broiling. Do not stop fat and meat juices from draining into the broiler pan. This prevents the broiler rack from serving its purpose and allows juices to become hot enough to catch fire.

2. DO aluminum foil on shelf. To do so may result in improperly cooked

foods, damage to oven finish and increase in heat on outside surfaces of the oven.

NOTplaceasheetof

‘IO

MOLD

Why are my meats not turning

out as brown as they should? A. In some areas, the power

(voltage) to the range maybe low. In these cases, preheat the broil unit for 10 minutes before placing broiler pan with food in oven.

Check to see if you are using the

recommended shelf position. Broil

for longest period of time indicated

in the Broiling Guide. Turn food only once during broiling.

Do I need to grease my broiler

rack to prevent meat from sticking? A. No. The broiler rack is designed

to reflect broiler heat, thus keeping the surface cool enough to prevent

meat from sticking to the surface.

However, spraying the broiler rack lightly with a vegetable cooking

spray before cooking will make cleanup easier.

Page 20

Broiling with the Meat Thermometer

~weroven)

You may use the meat thermometer for broiling foods, such as steak or ham slices. Prepare meat on broiler rack and pan as explained on page

19. Set both OVEN SET and OVEN TEMP knobs to BROIL and leave door ajar as recommended, after inserting probe into meat and oven as directed below.

I I

Step 1:

1 to on top of steak to determine the position the probe is to be inserted. Gauge distance from edge to center of largest muscle; mark with thumb

wher~ edge of meat or fat meets

probe. Be certain

handle, is left exposed outside of meat.

Use steak that is at least

inches thick. Lay probe

not more than

inches of probe, not counting

Step 3:

side to 90 on Meat Thermometer Dial; for medium, to 100; for done, 110. Set Meat Thermometer Dial to preferred doneness.

Step 4:

steak; check the it has not moved-out of position. Reset pointer on Meat Thermometer Dial and cook second side. See guide on oven near Meat Thermometer Dial.

NOTES: . 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 the indicated temperature and reset the pointer to SIGNAL OFF. Push the probe farther down into the meat, about

1 inch, then after a few minutes, redetermine internal temperature, as explained above. If new temperature is lower, the probe was probably out of position. If so, allow meat to cook to proper internal temperature.

For rare steaks, cook first

well-

At sound of buzzer, turn

urobe to be certain

Questions

Q. Can the meat thermometer remain in the oven if it’s not

inserted in food? A. No.

oven when not in use. You could

damage the probe by leaving it in the oven during cooking operations that do not require the probe.

thermometer into frozen foods? A. No.

defrosted before inserting the probe.

pan with aluminum foil when roasting?

A. Yes,

for marinating, cooking with fruits

or heavily-cured meats, or for basting during cooking. Avoid

spilling these materials on the oven

liner or door. Q. How may

roast will cook the same each time? A. When using the meat

thermometer 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 reset oven to finish roasting.

Remove the probe from the

May I insert the meat

Foods must be completely

Should I line the broiler

when using the broiler pan

andAnswers

Ibesure

that my

–

Step 2:

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,

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

●

Do not disconnect probe during cooking. Use hotpads when removing probe at end of cooking. Do not use tongs to pull on cable since they may damage it.

—

Page 21

Broiling Guide

Broiling

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

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

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

To slash, cut crosswise through outer fat surface just to the edge of the meat. Use tongs to turn meat over to prevent piercing meat and losing juices.

4. If desired, marinate meats or chicken before broiling, or brush with barbecue sauce within the last 5 to 10 minutes of broiling only.

5. When arranging food on the broiler pan, do not let fatty edges hang over sides. Fat dripping could

soil the oven.

6. Broiler does not need to be preheated. However, for very thin foods, or to increase browning, preheat if desired.

7. Frozen steaks can be conventionally broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this guide

times per side.

If your appliance is connected to 208 volts, rare steaks maybe broiled by preheating broil heater

and positioning the oven shelf one

position higher.

Food

Bacon

Ground Beef Well Done

Beef Steaks Rare l-inch thick Medium Well Done

—

Rare 1%-in. thick Medium

Well Done

Chicken

Thickness

lb. (about 8

thin slices) 1 lb. (4 patties)

%- to %-in. thick

(1 to 1% lbs.)

(2 to 2%

Ibs.)

1 whole (2 to 2% lbs.), split lengthwise with melted butter. Broil

Pbsition

c c c

c c

Quantity and/or Shelf

Bakery Products

Bread (Toast) or 2 to 4 slices Toaster Pastries 1 pkg. (2) cut-side-up and brush with butter, if

English Muffins Lobster

‘llsils

(6 to 8 oz. each)

Fish

Ham Slices l-in. thick

(precooked) Pork Chops 2 (M inch)

Well Done

Chops

Lamb Medium Well Done about 10 to f2 oz.

Medium Well Done about 1 lb.

Wlenerw

and similar l-lb. pkg. (10) precooked sausages, bratwurst

2 (split)

1 lb. fillets W to l/z-in. thick

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

2(1 inch) c

(1%

inch) c

B 13

B 17

First Side Second Side

Time, Minutes Time, Minutes

31~

4-5 Up to 8 patties take about same time.

9 9

13 10

f5 14-16

25 35

1 %-2

13-16

5 5

10 10

10 10 10

7-8

20-25

10-15

Do not Cut through back of shell. Spread

turn over. open. Brush with melted butter

4-7

4-6

12-14

1-2

Comments

Arrange in single layer.

Space evenly.

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

Slash fat.

Reduce times about 5 to 10 minutes per side for cut-up chicken. Brush each side

down first and broil with door closed.

Space evenly. Place English muffins

desired.

before broiling and after haff of time. Handle and tom very

Brush with lemon butter before broiling and during broiling if desired. Preheat broiler to increase browning.

Increase times 5 to 10 minutes

l%inch

for Slash fat.

Slash fat.

If desired, split sausages in hsff lengthwise; cut into 5-to

thick or home cured.

skin-side-

careftdly.

6-itsch

per side

pieces.

Page 22

Rotisserie

~pper

oven)

Food is cooked by revolving on

a spit under the (upper) broil unit. As food turns, it bastes itself to produce a succulent brown and tender roast. Only 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

inches free at the pointed

end (this part goes into motor).

3. To secure food on spit: Push

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

fbod.

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.

Remove spit handle.

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 Guide at right. Settings are

300-400”F.

and done without overbrowning.

Switch OVEN SET knob to

RUI’ISSERIE. This starts broil unit

and rotisserie motor operating. Spit can be inserted and removed more easily when motor is operating. NOTE: Make certain when touching spit that no part of your body or a pot holder touches coils of the broil unit.

to get foods juicy

4. Insert spit into motor outlet on right side of oven. Push spit firmly into motor outlet as far as it will go.

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” position; door stays open

by itself.

7. Baste food if desired. Baste with

long-handled brush as food revolves.

Rotisserie Notes

● 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 thermometer. 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 10 to 20 minutes after cooking to assure juicy meat and complete doneness.

●

At end of cooking, pull out the pan and shelf together using pot holders. Turn OVEN SET knob to OFF. Reassemble handle. Remove food from spit. Cool pan outside oven; soak forks and screws for easiest cleanup.

—

Page 23

Rotisserie Time and Temperature Guide

Approximate

Oven. Temp.

Food

Beef

Rolled Rib

Rare Medium Well Done

Lamb

Leg, boned and rolled 350

Pork,

fresh Loin 350 Spareribs (barbecued) Spareribs (plain)

Pork, cured Ham

Cook-Before-Eating

bone in

Fully Cooked

Poultry

Capon* (6-8 lbs.)

Chicken* (2-3 lbs.)

Chickent

Cornish Hen* (1 lb.) About 1 hr. (total time)

Duckling* (4-5 lbs.)

Thrkey*

(1%-2

lbs.)

(8-12 lbs.) Cook without brushing with fat, or brush

Setting

325 325 325

350

400

325

375

400 400

400

350 350

Rotissing Time in

Minutes per lb.

22-29

n-31

32-42

24-27

25-34

1%-1%

hrs. (total time)

3/4-1 hr.

17-20

14-18

26-30

33-42 48-62

31-35

~7-n

Meat Thermometer Temperatures

130-140 150-160 170-185

175-185

170-195

160 130

185-190

t t

185-190 180-185

General Directions

Note:

1. For roasts OVER 10 pounds, cook about 1/2 estimated time, then check at 1/2 hour intervals with meat thermometer for internal doneness. 2. Thin roasts, 3 to 4 pounds, may require slightly longer times per pound than those given on guide.

175 for medium. 185 for well done.

Buy ribs split down center. Thread on spit. To barbecue, brush with sauce every 15 minutes.

Brush with melted butter or margarine, basting or barbecue sauce several times during cooking.

Same as above. If desired, thread 4 to 5 chickens of this size

crosswise on spit. Let revolve to within 1/2 hour of doneness time, then brush every 10 minutes with barbecue sauce.

Brush with butter, or a mixture of butter and lemon juice. Thread hens on spit either lengthwise or crosswise.

Do not brush with fat,

with butter or margarine, as desired. When cooked, switch OVEN SET knob to OFF, close door and IN OVEN. Remove from oven and carve.

let

turkey stand 10 to 20 minutes

Veal

Shoulder, boned and rolled

Bologna Canadian Bacon Luncheon Meat

(12-oz.

can)

Weiners,

*Ready-to-cook weight. IMPORTANT: Tie legs and wings close to body to cook the bird as uniformly as possible. All times given are for

unstuffed birds.

N~E:

therefore,

large 350

small poultry, test doneness by moving leg gently back and forth, and press leg muscle to be certain it is soft.

Spillage of marinades, fruit juices, tomato sauces and basting materials containing acids may cause discoloration on oven liner or door;

spillovers

should be wiped up immediately with a paper towel. When surface is cool, clean and rinse.

350 350 350

350 23-32 (total time)

30-33

23-25

23-n

23-32 (total time)

180 180 160

Brush with sauce if desired.

Brush with sauce if desired. Brush with sauce if desired.

Page 24

Operating the Self-Cleaning Lower Oven

Before Setting Oven Controls, Check These Things:

Step 1:

Remove broiler pan, broiler rack and other cookware from the oven. (Oven shelves may be left in oven. Note: Shelves will discolor during the self-cleaning cycle.)

Step

Wipe up heavy soil on oven bottom. If you use soap, rinse thoroughly before self-cleaning to prevent staining.

Step 5: To Clean the Door Gasket:

Clean the door gasket (C) using a clean sponge to soak the soiled area with hydrogen peroxide. Repeated soaking may be needed depending on the amount of soil. Frequent cleaning will prevent excessive soil buildup. Do not rub the door gasket–the fiberglass material of the gasket has an extremely low resistance to abrasion. An intact and well-fitting oven door gasket is essential for energy-efficient oven operation and good baking results. If you notice the gasket becoming worn, frayed or damaged in any way, or if it has become displaced on the door, you should replace it.

Step 6:

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

far as it will go.

Step Set the automatic oven timer:

—

Step2:

Slide the latch handle to the right as

A. Oven Front Frame B. Openings in Door C. Oven Door Gasket D. Oven Light

Step 3:

Clean spatters or soil on the oven front frame (A), under the front edge of the cooktop, the door liner outside the door gasket and the front edge of the oven cavity (about

1“ into the oven). Use detergent and hot water with a soap-filled steel wool pad, then rinse well with a vinegar and water mixture. This will help prevent a brown residue

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

Step 4:

Clean top, sides and outside front of oven door with soap and water. Do not use abrasives or oven cleaners.

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

Step

7: Close the oven door and make sure the oven light is off.

The porcelain enamel drip pans that came with your cooking center

boilovers

before placing two pans,

down,

Caution:

the surface units, and reflector pans of foil or shiny chrome, should never be cleaned in the self-cl

that are not stuck on

upside

on each oven shelf.

Chrome trim rings around

caning oven.

How to Set Oven for Cleaning

Step 1:

‘Ihrn

OVEN SET and OVEN

TEMP knobs to CLEAN.

will snap into final position when the CLEAN location is reached.

Controls

● Make sure both the clock and the

START dial show the correct time of day. When the START knob is

pushed in and turned, it will “pop”

into place when the time shown on

the clock is reached.

●

Decide on cleaning hours necessary.

Recommended Cleaning Time:

Moderate Soil—2 hours

(thin spills and light spatter)

Heavy Soil—3 hours

(heavy, greasy spills and spatter)

●

Add these hours to present time

of day, then push in and turn dial clockwise to this desired stop time. The CLEANING light glows,

indicating cleaning has started. The oven door and window get hot

during self-cleaning. DO

l’OUCH.

SKIP

NUf

—

Page 25

Follow These Steps after Self-Cleaning

After cleaning is complete, the oven door will stay locked until the oven cools. This takes about 30

minutes.

Stepl:

When oven is cool, slide the latch handle to the left as far as it will go and open the door.

Step 2:

Turn OVEN SET knob to OFF.

Step 3: Turn

OVEN TEMP knob to

N(YTE:

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 dial to this desired “stop” time.

Oven will automatically turn on and off at the set times.

To start and stop cleaning

WM.

STOP

Questions and Answers

Q. Why won’t my oven clean immediately even though I set all the time and clean knobs correctly?

Check to be sure the START dial is set to the same time as the range clock. Also check to be sure latch handle is moved to the right.

If the oven clock is not

working, can I still self-clean my oven?

A. No. The Automatic Oven Timer

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

Can I use commercial oven cleaners on any part of my self-cleaning oven?

A. No

cleaners or coatings should be used around any part of this oven. If you do use them and do not thoroughly rinse the oven with

water, wiping it absolutely clean afterwards, the residue can scar the oven surface and damage metal parts the next time the oven is automatically cleaned.

Can I clean the Woven Gasket

around the oven door? A. Yes,

a clean sponge to soak the soiled area with hydrogen peroxide. See page 24, step 5.

smoking occurs during cleaning? A.

and you should switch the OVEN

SET knob to OFF. Open windows to rid room of smoke. Allow the oven to COOI for before opening the door. Wipe up the excess soil and reset the clean cycle.

but carefully, and only with

What should I do if excessive

This is caused by excessive soil,

at least one hour

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

A. Yes.

and cooling during both the

cooking and cleaning functions. Q.

during the cleaning? A. Yes, there maybe a slight odor

during the first few cleanings. Failure to wipe out excessive soil might also cause an odor when cleaning.

lines on the enameled surface of my oven?

A. This is a normal condition,

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

oven after cleaning?

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

easily. What is the matter? A.

shelves may become so clean they do not slide easily. To make shelves slide more easily, after each cleaning cycle, dampen fingers with a small amount of cooking oil and rub lightly over sides of shelf where they contact shelf supports.

gray after the self-cleaning cycle. Is this normal?

A. Yes.

cycle, the shelves may lose some

luster and discolor to a deep gray.

;hile

A. Yes.

cleaning, you can use the cooktop

just as you normally do.

This is the metal heating

Should there be any odor

What causes the hair-like

Why do I have ash left in my

Some types of soil will leave

My oven shelves do not slide

After many cleanings, oven

self-

My oven shelves have become

After the self-cleaning

Can I cook food on the cookto~

the oven is self-cleaning? “

While the oven is

self-

Page 26

Care and Cleaning

Proper care and cleaning are important so your cooking center will give you efficient and

satisfhcto~

service. Follow these directions carefully in caring for your cooking center to assure safe and proper maintenance.

Porcelain Enamel Finish

The porcelain enamel finish is sturdy but breakable if misused. This finish is acid-resistant. However, food spills high in acid

(such as fruit juices, tomato or vinegar) should not be permitted to remain on the finish.

Lift-Off Oven Door

The oven door is removable to make the interior more accessible during replacement of the light bulb.

To remove the door,

inches to the special “stop” position that will hold the door open. Grasp firmly on each side and lift the door straight up and off the hinges.

Note: Be careful not to place hands between the spring hinge and the oven door frame as the hinge could snap back and pinch your fingers.

To replace the door,

the hinges are in the “out” position. Position the slots in the bottom of the door squarely over the hinges. Then lower the door slowly and evenly over both hinges at the same time. If hinges snap back against the oven frame, pull them back out.

open it a few

make sure

Light Bulb Replacement

CAUTION: Before replacing an

oven lamp bulb, disconnect

electric power for your cooking

center at the main fuse or circuit

breaker panel.

Be sure to let the

lamp cover and bulb cool completely

before removing or replacing them.

Lower Oven Lamp

The light bulb is located on the left side of the back wall of the oven. Before replacing the bulb,

electric power to the cooking center

at the main fuse or circuit breaker panel or unplug the cooking center from the electrical outlet. Let the bulb cool completely before removing it.

For your safety, do

not touch a hot bulb with a damp

cloth.

If you do, the bulb will break.

Socket

<~,

Bulb

~31/,”

‘1

‘f’

Glass Cover

To remove:

● Unscrew the cover and remove

the bulb.

To replace:

Put in a new 40-watt

bulb.

(Note: A 40-watt appliance bulb is smaller than a standard 40-watt household bulb.)

●

Install and tighten the cover.

● Reconnect electrical power to

the cooking center.

diecomect

Max. Length

‘/ ~z,,

.(;g$~’

appliance

Upper Oven Lamp ‘

To remove,

remove screw. Pull glass cover forward, then down and remove. Replace bulb with 40-watt appliance bulb.

After replacing bulb,

extension on glass cover into back of lamp opening. Fit cover over

onenirw

screw. Then connect electric power to the cooking center.

NOTE: When removing and

replacing lamp cover, tube should be moved out of place, be certain to return it to its proper horizontal position, and about

1/2 inch from cover.

hold glass cover and

tuck

and

ret)lace

washer and

iithermostat

Cooktop Surface Light

and Starter

CAUTION: Do not touch the

bulb when it is hot or with wet hands. Never wipe light area with

a wet cloth. Interrupt electrical

supply to the cooking center before

removing.

UpperOven

Bulb

Retaining

——

Cooktop

‘==—>

—.-

To replace bulb:

Remove the retaining panel

(remove 3 screws) securing the top

of the lamp glass panel.

2. Carefully pull the lamp glass out

by the top edge, lifting it upward

and out of the lower slot.

~Starter

Panel Lamp Glass

–

—

Page 27

Note: You may need to carefully pry fork tines behind the glass to loosen it. Do not exert force on the glass alone—pry at the end trims.

3. Grasp the bulb firmly near each end and pull it straight out.

4. Replace the bulb with oneofthe same length and wattage.

5. Slip the lamp glass with the end trims back into the lower slot.

6. Push thelamp glass upright and replace the upper retaining panel and the three screws.

To replace starter:

Remove lamp glass as explained

above.

Plug-In Surface Units

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

Caution: Be sure all controls are turned to OFF and surface units are cool before attempting to remove them.

To make cleaning easier, the in surface units are removable.

plug-

To replace a plug-in unit:

. First place the drip pan, then the trim ring into the surface unit cavity

,@nd

on top of the cooktop

so the

unitlec.eptacle can be seen

through the opening in the pan.

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

2. Grasp starter, turn it counterclockwise, about 1/4 turn, and lift out. Replace with one of the same wattage.

3. Reposition lamp glass as

explained above.

Cleaning Under the Cooking Center

The area under the cooking center can be reached easily for cleaning by removing the bottom drawer. To

remove, pull drawer out all the way, tilt up the front and remove it. To replace, insert glides at back of drawer beyond stop on glides. Lift drawer if

necessa~

to insert easily. Let front of drawer down, then push into close.

Oven Vent Duct

Your oven is vented through an opening centered under the right rear surface unit. Do not obstruct

this opening.

at all times.

Keep the vent clean

Lift a plug-in unit about 1 inch above the trim ring—just enough to grasp it—and pull it out.

Do not lift a plug-in unit more

than 1 inch. If you do, it may not

lie flat on the trim ring when you plug it back in.

Repeated lifting of the plug-in

unit more than 1 inch above

the

trim ring can permanently

damage the receptacle.

After removing a plug-in unit,

remove the trim ring and drip pan under the unit and clean it according to directions in the Cleaning Guide on pages 30 and 31. Wipe around the edges of the surface unit opening. Clean the area below the unit. Rinse all washed areas with a damp cloth or sponge.

● Guide the surface unit into place

so it fits evenly into the trim ring. Note: The drip pan must be under

the trim ring.

CAUTION

●

Do not attempt to clean plug-in surface units in an automatic dishwasher.

● Do not immerse plug-in surface

units in liquids of any kind.

Do not bend the plug-in surface

unit plug terminals.

●

‘Do

n“ot

attempt to clean, adjust or in any way repair the plug-in receptacle.

(continued

nextpage,

Page 28

Care

and

cleati~(continued)

To Clean Removable Upper Oven Panels in Lower Self-Cleaning Oven

These parts can be cleaned in the self-cleaning lower oven. Place shelf from upper oven on either shelf of self-cleaning oven. (Shelf may have to be shelf stops do not interfere with placement of panels.)

Slide out oven bottom; bake unit slightly makes this easier to do. Lift back panel and remove.

Place bottom and back panels

to-back 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-cleaning oven shelf.

shified

slightly so

lifling

the

back-

To Replace Panels in Upper Oven

Replace panels in any order desired. Be certain oven bottom is replaced so notch is at right, and “feet” on bake unit rest in depressions in panel. Replace broiler reflector so “open side” is toward bottom of oven.

Adjusting Oven Thermostat

If you find that your foods consistently brown too little or too much, you may make a simple adjustment in the thermostat (Oven Temp) knob.

PULL KNOB OFF 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 10 degrees.

Upper Oven

Removable Storage Drawer -

‘.

!!5+

This drawer provides space for

storing cookware and bakeware.

CAUTION: For your safety, plastics and flammable material must not be kept in this drawer.

Do not overload the storage drawer. If the contents of the drawer are too heavy, the drawer may slip off the track when opened. To open the drawer, grasp the center of the handle and pull straight out.

To remove:

and lift over the guide stops.

To replace:

and slide drawer into place.

Guide Stop

‘,

‘\

../

pull drawer straight out

lift over the guide stops

/,/’

—

Lower Oven

Pull off Oven Temp knob for oven needing adjustment. Loosen both screws on back of knob.

2. Move pointer one notch in desired direction. Tighten screws.

Return knob to cooking center, matching flat area of knob to shaft. Recheck oven performance before making an additional adjustment.

—

Page 29

Exhaust System

To Remove and

This cooking center has a built-in exhaust system equipped with a damper, a two-speed exhaust blower and removable filters. Exhaust openings are located over the cooking top and in the hood over the oven.

The exhaust system functions only when the blower is operating. The switch for the exhaust system is

beneath the control panel. For high

speed, push switch once; for low speed, push switch twice; and to stop blower, push switch once in sequence.

When blower is operating and hood over upper 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 at the same time.

THE EXHAUST SYSTEM SHOULD BE OPERATED WHENEVER ODORS, VAPORS OR SMOKE ARE EXPECTED

BE THE RESULT OF A COOKING OPERATION. START FAN AT BEGINNING OF COOKING.

To open hood above the oven, lift

up handle on hood; to close, push down on handle. Use hood in its fully extended position whenever vapor or smoke results from cooking, such as when pan broiling or frying on the surface units. See information on use of surface units.

To clean,

water and detergent. Light brushing may be used to help remove embedded soil and dust. With careful use and handling, filters will last for years. However, if replacement becomes necessary, obtain a filter from your dealer.

Remove and Replace Filters

1. Cooking top:

recess at 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, 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 below. Place fingers on each side at bottom of filter. Press filter to left until it clears the holder on right side, then 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.

Non-vented models also have a replaceable Charcoal Filter located behind the Hood Filter. Replace as needed with Part No. WB02X7692, available from your GE supplier.

agitate in solution of hot

Place finger in

litl front edge, and let

Motor

Replace Hood Extension

1. To remove,

as it will open. Hook a finger behind flexible bar

at each side of hood extension and move toward center of hood to move pins out of holes. Hood extension can be removed.

2. To clean, wash in solution of hot water and detergent. Rinse and dry with soft cloth.

3. To replace,

circle flanges into side of hood. Secure one side at a time. Align

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

FLEXIBLE BAR

extend hood as far

fit

bottom of

HOOD EXTENSION

half-

Filters

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

Filters become soiled over a period of time. The efficiency of your exhaust system depends on how clean the filters are. Frequency of cleaning, or replacing, depends on

the type of cooking you do, but

filters should be cleaned AT LEAST

ONCE A MONTH. Clean the grease-laden surfaces adjacent to the filters frequently.

The blower motor is permanently lubricated; it does not need oiling.

aili”

Page 30

Cleaning Guide

Note: Let range/oven parts cool before touching or handling.

—

PART Bake Unit and

Broil Unit

Broiler Rmand Rack

Control

Knobs

Outside Glass Finish

Metal

’lkim

(Upper Oven)

Removable Oven

Panels, Shelves,

Broil Reflector

Porcelain Enamel

and Painted

Surface.@

Oven DooP

MATERIALS

●

Soap and Water

●

Soap-Filled Scouring Pad

●

Plastic Scouring Pad

●

Dishwasher-Safe

●

Mild Soap and Water

●

Soap and Water

●

Soap and Water

~USE

. Paper Towel

●

Dry Cloth

●

Soap and Water

GENERAL DIRECTIONS

Do not clean the bake unit or broil unit. Any soil will burn off when the unit is heated. NOTE: The bake unit can beliftedgently tocleantheovenfloor.

Ifspillover,

residue or ash

accumulates around the bake unit, gently wipe around the unit with warm water.

NCYTcleanintheself-

cleaning oven.

Drain fat and cool pan and rack slightly. (Do not let soiled panandrackstand inoventocool.) Sprinkle on detergent. Fill the pan with warm water andspreaddarnp cloth

orpapertowel over the rack. Letpanand rack stand

forafew minutes. Wash; scour if necessary. Rinse and dry. OPTION: The broiler pan

andrackmay

also be

cleaned in a dishwasher.

Pull off knobs. Wash

gentiy,

but do not soak. Dry and retumcontrols to range, making sure

to match flat arcaonthekrroband shaft. Wash all glass with cloth dampened in soapy water. Rinse and polish with a dry cloth. If

knobs

areremovcd, do not allow water to rundown inside the surface of glass while cleaning,

N(Yr

abrasives,

USE

St&l WOO1,

ammonia, acids or

Wash, rinse, and then polish with a dry cloth.

commercial oven cleaners.

Remove from non self-cleaning upper oven. Place inself-cleaning oven in this manner:

1. Broil Reflector-soiled-side-down on either shelf.

2. Bottom oven panel and back panels back-to-back with soiled sides facing outward on selfcleaning oven shelf.

3. Place side panels back-to-back on other self-cleaning oven shelf.

DO NOT USE oven ckaners, cleansing powders, or harsh abrasives.

These might scratch

the surface.

If acids should spill ontherange while it is hot,

papcrtowel or cloth to wipe upright away. When the

surface has cooled, wash and rinse. For other spills, such as fat spattcrings, etc., wash with

useadry

soap and water when cooled and then rinse. Polish with a

dry

cloth.

N~USEovencleaners,

cleansing powders or harsh

abrasives.

INSIDE OF DOOR: Ondoorof self-cleaning lower oven, clean ONLY the door liner outside the gasket. The door is automatically cleancdiftheovenis in the

self-

cleaning cycle. DO NOT rub or darnage gasket. Avoid getting soap and water onthegasket orintheopenings on the door. On non-self cleaning upper oven, entire inside of oven door can be cleaned with soap and water. Rinse well. NOTE:

Soap left onlinercausesadditional stains

when oven is reheated.

OUTSIDE OF DOOR: Use soap and water to thoroughly clean the top, sides and front of the oven door.

—

●

Oven Gasket*

Lower Self-Cleaning

Hydrogen Peroxide

Soap and Water

Oven Linefi

Upper Oven

Removable Oven Panels, Shelves, Broil Reflector

*Spillage of marinades, fruit juices, tomato sauce and basting materials containing acids may cause discoloration.

!.oak

with hydrogen peroxide. Frequent soaking helps prevent soil buildup. Do not rub. See

?age

24, Step 5 in the Self-Clean oven section for more complete information.

~ool

before cleaning. Frequent wiping with mild soap and water will prolong the time

>etween

major cleanings.

leavy soiling, use the self-cleaning cycle often.

Be sure tu rinse thoroughly to avoid additional stains.

rake removable items from upper oven. Place them in the self-cleaning lower oven in this

nanner:

1. Companion Oven

~ith

their stops facing forward.

Broil Reflector-place soiled-side-downon lower shelf.

Bottom oven panel and back panels: place back-to-back with soiled side facing out on

;elf-cleaning ;elf-cleaning L

Side

shelf. Lay these panels flat over companion oven shelves that were placed in

oven.

panel—layback-to-back

Shelves—invertand

place on each of the self-cleaning oven shelves

on remaining self-cleaning oven panel.

Spillovers

should be wiped up

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

For

—

Page 31

PART

Oven Vent Duct

MATERIALS 10 USE

●

Soap and Water

GENERAL DIRECTIONS

The Oven Vent Duct is found under the right rear surface unit. Wash with hot, soapy water and dry.

Shelves

(See

Self-Cleaning

Oven Directions)

Calrod@ Surface Unit Coils

Storage Drawer

Chrome-Plated

‘Ikim

Rings

Porcelain Enamel Drip Pans

– Meat Thermometer

Rotisserie

Spit, Forks Screws, Frame

●

Soap and Water

. Soap and Water

●

Soap and Water

●

Stiff-Bristled Brush

●

Soap-Filled Scouring Pad

(Non-metallic)

●

Dishwasher-Safe

●

Soap and Water

●

Soap-Filled Scouring Pad

●

Plastic Scouring Pad

●

Dishwasher-Safe

●

Soap and Water

●

Soap-Filled Scouring Pad

●

Soap and Water

●

Commercial Oven Cleaner

Your shelves can beclearrcd with the self-cleaning function intheoven. For heavy soil, clean byhandand rinse thoroughly.

N~handletheunit

heforecompletely cooled.

N(YTattempttoclean

plug-in

mdtsintheself-

cleaning oven.

DON~

immerse plug-in

unita in liquids of any kind. DO

N~wash

in dishwasher.

Spatters and spills burn away when the coils areheatcd. At

theendofameal,

Calrod” units

the

burn

offabouta rninuteand

getting cleaning materials

remove

allcookwarefromthe

andheatthesoilcd

switch the units to OFF. Avoid

onthecoils.

unitsat HI. Lctthe soil

Wipe off any

clcaningmaterials with adamppapertowel

the Calrod” units.

bejioreheating

For cleaning, remove drawer by pulling it all the way open, tilt upthefrontandlift out. Wipe

with a damp cloth or sponge and then replace. Never use harsh abrasives or scouring pads.

N~clean

cleaning function in the oven. Rings will discolor.

with the self-

Clcanas

describcdbelow

or in the dishwasher.

Wipe all rings aftcreachcooking so unnoticed spatter will not “burnon” the

ncxttimeyou

cook. To remove “burned-on” spatters, use any or all cleaning materials mentioned. Rub

Iightlywithascouring

Cool pans slightly. Sprinkle ondetergentand wash orscourpans with warm water. dry. In addition, pans may also becleancd

Cool before cleaning. DO scouring pad, then rinse and dry.

N~IMMERSE

DON~

Soskinhot, sudsy water; scour to remove

inthedishwashermridm dh.i+ ‘_—

IN WATER. Scour stubborn spots with a soapy

STORE IN OVEN.

cookcd-on

pad to prevent scratching the

food or sauces; wash.

surt%c.

Rinsea~d

Storage Drawer

●

Soap and Water

For cleaning, remove drawer by pulling it all the way open, tilting up the front andthenlifting it out. Wipe the drawer with a damp cloth or sponge and then replace it. Never use harsh abrasives or scouring pads.

Page 32

.~,.

UseThis Problem Solver

Questions?

PROBLEM

POSSIBLECAUSEANDREMEDY

Page 33

Notes

Page 34

Page 35

Wdll

Be There

With the purchase of your new Hotpoint appliance, receive

the

assurance that if you ever need information or assis-

–

tance, we’ll be there. All you have to do is call-toll-free!

In-Home

Repak

Service Contracts

GEAnswer Center@

8fl&626.2001?

Whatever your question about any

Hotpoint

CenteP

able to help. Your call-and your question—will be answered promptly and courteously And you can call any time. GE Answer open 24 hours a

major

appliance, GE Answer

information service is avail-

Cente@

day 7

service is

days a week.

Service

800-GE-CARES

Our consumer service professionals

—

will provide expert repair service on your Hotpoint appliance, scheduled at a time that’s convenient for you. Many GE Consumer Service operated locations offer you service today or tomorrow, or at your convenience days, Our factory-trained technicians know your appliance inside and out—so most repairs can be handled in just one visit.

9:00

(7:00

a.m. to

7:00

2:00

p.m. Saturdays).

company-

p.m. week-

800-626-2224

You can have the secure feeling that GE Consumer Service will still be

there after your Hotpoint product

warranty expires. Purchase a GE

contract while your warranty is still in

effect and you’ll receive a substantial

discount. With a multiple-year contract, you’re assured of at today’s prices.

Parts

andAccessories

fhture

service

800-626-2002

Individuals

own appliances can have needed

parts or accessories sent directly to their home, free of shipping charge! Our parts system provides access to over

47,000 Genuine Renewal Parts . . .

and all are fully warranted. VISA, MasterCard and Discover cards are accepted.

User maintenance instructions contained in this dures intended to be performed by any user. Other servicing generally should be referred to vice personnel. Caution must be exercised, since improper servicing may cause unsafe operation.

qualfled

to service their

booldet cover proce-

qual~led

ser-

Telecommunication Device for the Deaf

For Customers With Special Needs...

800.6262000

Upon request, we will provide Braille

controls for a variety of Hotpoint appliances, and a brochure to assist in planning a barrier-free kitchen for persons with limited mobility. To obtain these items, free of charge, call

800.626.2000. Consumers with impaired hearing

or speech who have access to a TDD or a conventional teletypewriter may

call 800-TDD-GEAC (800-833-4322)

to request information or service.

Page 36

YOUR GE COOKING CENTER

Save

proof of original purchase date such as your sales slip or

WHAT IS COVERED

WARRANTY

cancelled

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

purchase, we will provide, free of charge, parts and service labor in your home to repair or replace

any part of the cooking center

that fails because of a

manufacturing defect.

check to establish warranty period.

This warranty is extended to the original purchaser and any succeeding owner for products

purchased for ordinary home use

in the 48 mainland states, Hawaii and Washington, warranty is the same except that it is

LIMITED because you must pay to ship the product to the service shop or for the service technician’s travel costs to your home.

All warranty service will be provided

by our Factory Service Centers or by our authorized Customer servicers during normal working hours.

Look in the White or Yellow Pages

of your telephone directory for

GENERAL ELECTRIC COMPANY,

GENERAL ELECTRIC FACTORY SERVICE, GENERAL

HOTPOINT FA(XORY SERVICE or

GENERAL ELECTRIC CUSTOMER CARE@ SERVICE.

D.C.

In Alaska the

ELECTRIC-

Care@

WHAT IS

Some

may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

To know what your legal rights are in your state, consult your local or state consumer affaira office or your state’s Attorney General.

NOT

COVERED

states

do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion

If further help is needed concerning this warranty, write:

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

“

ServicetriPStoYour hometo

teach you how to use the product.

Read your Use and Cara material.

If you then have any questions about operating the product,

dease

contact vour dealer or our

Affairs

Consumer address below, or call, toll free:

GE Answer

800.626.2000 consumer information service

●

Improper installation.

If you have an installation problem, contact your dealer or installer. You are responsible for providing adequate electrical, gas, exhausting and other connecting facilities.

Warrantor: General Electric Company

office at the

Center@

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.

WARRANK)R

FOR CONSEQUENTIAL DAMAGES.

NOT

RESPONSIBLE

Part No. 164 D2092P153

Pub.

No.

49-8114

MNL159 (345822)

9-9o

JHP63GN