GE JKP46G Use and Care Manual

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Page 1

—..

..—

Contents

Aluminum Foil

Appliance Registration

Baking; Baking Guide

Delay Start/Stop Time Bake

Broiling; Broiling Guide Care and Cleaning

Clock Consumer Services

Electronic Touch Control Panel 6

Energy-Saving Tips Features

Light; Bulb Replacement 9,23 Meat Thermometer

14, 16,25

10-12

10, 11

16-18

23,24

7,8

14, 17

Electronic

Roasting; Roasting Guide

Rotisserie Safety Instructions

Self-Cleaning Operation Shelves

Warranty

BuiW!h

13-15

19,20

21,%!

Back Cover

Oven

Minute/Second Timer 7,8 Model and Serial Numbers

Preheating Problem Solver

25,26

Model JKP46G

GEAppiances

GEAnswer

Center

80L162/i2000

Page 2

Help us help you...

Before using your oven, read this book carefully.

It is

intended to help you operate

and maintain

properly.

Keep it handy for answers to

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 of the oven behind the upper oven door.

These numbers are also on the Consumer Product Ownership

Registration Card that came with your oven. 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 oven.

your new oven

your

If you received a damaged oven...

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

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

Check the Problem Solver on pages 25 and 26. 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 INSTRUCTIONS

Read all instructions before appliance.

IMPORTANT SAFETY NOTICE

The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a list of substances known to cause birth defects or other reproductive harm, and requires businesses to warn customers of potential exposure to such substances.

The

self-clean ovens gives off a very small amount of carbon monoxide during the cleaning cycle.

Exposure can venting with an open window or using a ventilation fart or hood.

using

this

the

state to

fiberglass insulation in

beminirnizedby

–

—.

Page 3

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

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

manual.

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

replace any part of your oven unless it is specifically recommended in this book.

other servicing should be referred to a qualified technician.

●

Before performing any service, DISCONNECT THE OVEN POWER SUPPLY AT THE

—

HOUSEHOLD

P~EL

BY REMOVING THE

DE31’RIBUTION

FUSE OR SWITCHING OFF THE CIRCUIT BREAKER.

Do not leave children

alone—

Children should not be left alone or unattended in an area where appliance is in use. They should never be allowed to sit or stand on any part of the appliance.

Don’t allow anyone to climb, stand or hang on the door. They could damage the oven.

●

CAUTION: ITEMS OF

INTEREST TO CHILDREN

SHOULD

STT)RED

IN CABINETS ABOVE AN OVEN. CHILDREN CLIMBING ON THE OVEN

‘IX)

REACH ITEMS COULD

BE SERIOUSLY INJURED.

●

Never wear loose-fitting or hanging garments while using the appliance.

Flammable

material could be ignited if

All

brought in contact with hot heating elements and may cause severe burns.

● Use only dry pot

holders—

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

●

Never use your appliance for

warming or heating the room.

● Storage in or on

appliance—

Do not store flammable materials in the oven.

●

Keep hood and grease filters

clean

to maintain good venting

and to avoid grease fires.

●

Do not let cooking grease or other flammable materials accumulate in or near the oven.

●

Do not use water on grease fires. Flame in oven can be smothered by completely closing door and touching

CLEAWOFF

●

Do not touch heating elements

pad.

or interior surface of oven.

These surfaces may be hot enough to burn even though they are dark in color. During and after use, do not touch, or let clothing or other flammable

materials contact any interior area of the oven; allow sufficient time for cooling, first.

Potentially hot surfaces include

the oven vent openings and

surfaces near the openings, crevices around the oven door and the edges of the door window,

Remember:

The inside surface of the oven maybe hot when the door is opened.

●

When cooking pork,

the directions exactly and always cook the meat to an internal temperature of at least

160°F.

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

Oven

●

Stand away from oven when opening oven door. The hot air or steam which escapes can burn hands, face and/or eyes.

●

Don’t heat unopened food containers in the oven. Pressure could build up and the container could burst, causing an injury.

●

Keep oven vent ducts unobstructed.

●

Keep oven free from grease buildup.

●

Place oven shelf in desired

position while oven is cool.

shelves must be handled when hot, do not let pot holder contact heating units in the oven.

● Pulling out shelf to shelf stop

is a convenience in lifting heavy

foods. B is also a precaution

agninst

burns from touching hot surfaces of door or oven walls.

●

When using cooking or

roasting bags in oven,

manufacturer’s directions.

●

Do not use your oven to dry

newspapers.

If overheated, they

can catch fire.

follow the

Page 4

IMPORTANT SAFETY INSTRUCTIONS

(continued)

Self-Cleaning Ovens

Do not clean door gasket.

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

●

not use oven cleaners. No

commercial oven cleaner or oven liner protective coating of any

kind

should be used in or around

any part of

●

Clean

the

oven.

only parts listed in this

Use and Care Book.

●

Before self-cleaning the oven, remove broiler pan and other utensils.

●

Listen for fan—a

fan

noise should be heard sometime during the cleaning cycle. If not, call for service before

SAW

self<leaning

THESE

again.

INSTRUCTIONS

Ene~y-Saving

●

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 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.

●

Be sure to wipe up excess spillage before 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 time.

●

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

Tips

-.. >

Page 5

Features of Your Oven

Feature Index

Explained

page

-— -

L A A 2 — -

LJ\

— --

1 Electronic Touch Control Panel 2 Oven Door Latch 3 Broil Unit 4 Receptacle for Temperature

Probe

5 Rotisserie Receptacle

(Motor is behind oven wall.) 6 Oven Shelves 7 Bake Unit 8 Model and Serial Numbers 9 Oven Interior Light

(Comes on automatically

when door is opened.)

10 Oven Shelf Supports

(Letters A, B, C and D

indicate cooking positions for

shelves as recommended on

cooking guides.)

14, 17

9,23

———.——

with two self-cleaning ovens

Model

JKP46G

11 Oven Door Gasket 12 Broiler

clean in self-clean oven.)

Panand Rack(Do not

Page 6

Features of Your Double Oven Touch Control Panel

“’’n%:

‘% ‘“ @Emlmm

uPPER

OVEN

BAKE BROIL

,NTE.TCW

STOP TIME

FOOD

TEMP

,0214”1

“s[PROB,

——————

1351!_Jl_.?J

ROTISS

1,::;31

IQ]%]

11+’1/lw

————

1. DISPLAY.

day, time or temperature during cooking, cooking mode and tells you what to do next.

BAKE.

bake. (See page 10.)

3. BROIL.

power by touching BROIL and START pads. Lets you select a lower broil rate for longer, slower broiling. Lets you broil to a finished food temperature when using temperature probe.

4. FOOD TEMP. Use with temperature probe to allow precise control of internal

R(YI’ISS.

Rotisserie. See page 19.

Displays time of

Used to set oven to

Lets you broil at full

fbod

temperature.

Touch pad to start

6. CLEAN.

latch oven before starting

Touch this pad and

self-

cleaning operation. (Door latch indicator flashes if door is not latched.)

7. OVEN LIGHT.

Touch this pad

to turn oven light on and off.

8. BAKE TIME. Use to enter amount of time required for automatic baking or roasting. (See page 10.)

SllJP

TIME.

Use

when baking

or cleaning to enter the time of day you want oven to turn off.

10. CLOCK.

Touch this pad to enter time of day or check time of day when display is showing other information.

Electronic controls for your Double Oven will not operate until both digital

11. MIN/SEC TIMER.

Lets you time any kitchen function, even when ovens are in use.

X2.

NUMBER PADS. Use to set

any function requiring

numbers—

for example, time of day on clock, minute/second time, oven temperature, internal food temperature, starting and stopping times for Time Bake and

self-

cleaning and Broil Rates.

13. START.

Must be touched to start any cooking or cleaning function.

14. CLEAR/OFF.

Cancels all

programs except Clock and

Minute/SeCond

Timer. Also stops oven signals. And even stops cleaning cycle.

clocks

have been set. See page 7.

self-

Page 7

Digital Clock and Minute Timer

The Electronic Digital Clocks on

your oven are accurate, solid-state devices that serve several purposes. As clocks, they display the time of day on the display panel. When functioning as a minute timer, they count down the time you set to

“0:00”

and signal when they reach

the end of the time.

NOTE: Clock must be set on each oven before electronic controls will work in the oven.

To Set the Clock

When you first plug in

range, or after a power failure of any kind, the digital displays show

“88:88”

automatically change to “PF” (for Power Failure). Your Electronic Digital Clocks are now ready to be set.

BAKE TIME

STOP

TIME

for about 15 seconds, then

MIN/

TIM ~ìÜ‹Ü¡e•ÜO€•è\€•4?€••=€•

ON/OFt

your

‘?

,’.., . .

“’

Step

3: Touch the START pad. This enters the time and starts the clock. If you do not touch this pad, the clock automatically starts after 6 seconds. If you have entered an impossible time (such as display flashes “EEEE” for Error. If this should happen, just touch the correct number pads and clock starts. If “PF” appears, touch CLOCK pad, then numbers to start clock.

Correcting Time of Day:

of day cannot be changed during a cooking operation. To change time of day, touch CLOCK pad and enter the corrected time.

Do not forget to set the clock in the lower oven. If you don’t set the the electronic controls in the

)wer oven will not work.

o~en

as well as the upper

12:84)

the

The time

clock;

—

MI N/SEC

TIMER

ON/OFF

—

Step

2: Touch the Number Pads for the-minutes and seconds, just the way you read them. During the Minute Timing function, the numbers to the left of the colon are the minutes and the numbers to the right of the colon are the seconds. For example, to enter 10 minutes and 45 seconds, touch Number Pads 1,0,4 and 5 in that order. You may program the timer for up to 99 minutes, 99 seconds. If you make a mistake, touch MIN/SEC TIMER pad and start again.

—

Step 1:

The display shows

Step 2:

the same way that you read them. As an example, to set touch number pads 1, 2, 3 and 4 in that order. If number pads are not touched within several seconds after CLOCK pad, “EEEE” flashes and display reverts back to original setting. If this happens, retouch CLOCK pad and enter again.

Touch the CLOCK pad.

“0:00?’

CLOCK

❑

MIN/SEC

TIMER

ON/OFF

❑

Touch the Number Pads

❑ ❑

12:34,

[

you

Note: A few seconds after setting the clock in the lower oven, the display will go blank unless oven is being used. This is normal. Touching any pad for lower oven will reactivate display.

To Set the Minute/Second Timer

Step 1:

pad. The display shows the word TIMER glows steadily.

Touch the MIN/SEC TIMER

“0:00” and

Step

3: Touch the MIN/SEC TIMER pad. This starts the timer immediately or after 6 seconds the timer starts automatically. During the timing function, the word TIMER stays on and the time counts down to

Step 4:

display shows sounds until you touch the MIN/SEC TIMER pad. The display then shows the time of day.

When time is up, the

“0:00?’

“0:00”

and a signal

Page 8

Questions and Answers

Q. Can I check the time of day while the display is showing Minute/Second Time?

A. Yes, simply touch CLOCK pad

and the display shows time of day until you remove your finger, then the display reverts back to Minute/Second Time.

Q. When I came home the other day, the display showed “PF” instead of the time of day. What happened?

Your home had a power failure while you were gone. There is nothing wrong with the clock on

your oven. Just reset the proper time as described on page 7 and then the oven controls can be used.

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

A. The MIN/SEC Timer can be

used during any cooking function. (You can check–but not change– the time of day by merely touching the CLOCK pad.)

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

cooking easier? A.

Your Minute Timer will help time total cooking 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 can’t see any steam.

Q. If I start to change the time of day and touch the CLOCK pad, then discover that the time shown is right, do I have to reset the

clock?

A. No.

will reappear about 15 seconds after “EEEE” flashes.

Q. Can I change the clock while I’m cooking in the oven?

A. No. The clock cannot be

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

before changing time.

The original time of day

Page 9

Using Your Double Oven

Your double oven is designed to give best results in baking, roasting and broiling when used as recommended.

Before using your double oven,

look at the directions in this book for setting the electronic controls. Then open the oven and take note of the abbreviated instructions on the inside of the door. Look at the shelves. Take a practice run at removing and replacing them. And, while you’re at it, locate the broil unit at the top of each oven and bake unit just off each oven floor.

Oven Interior Lights

The light comes on automatically when an oven door is opened.

Touch OVEN LIGHT pads

control panels to turn the lights on and off when the doors are closed.

—

Oven Shelves

The shelves are designed with

stop-locks. When you correctly on the supports, they’ll stop before coming completely out of the oven. What’s more, they will not tilt when you’re removing food or when you are placing food on them.

To remove shelves from the oven,

make sure they’re cool. Then lift up the rear of the shelf and pull it

forward with the stop-locks along the top of the shelf support.

To replace shelves in the oven,

insert the shelf with stop-locks

resting on the shelf supports. Push shelf toward rear of oven until it falls into place. When shelf is in proper position, stop-locks on shelf will run when the shelf is pulled forward.

under

the shelf support

place them

Shelf Positions

l@====--

flF6

,#l-_/.

Each oven has four shelf supports marked A (bottom), B, C and D (top). Shelf positions for cooking food are suggested on Baking, Roasting and Broiling pages.

—

Page 10

How to Bake and Time Bake in Your Double Oven

See Baking Guide on page 12.

When set to bake, the double

oven cooks broil units are both energized (the broil unit at reduced wattage) until the oven temperature you select (from 150 to reached. The temperature control then turns the oven heating units off and onto maintain the desired oven temperature.

kitchen, you may hear a slight

“click” sound during cooking as the heating units are turned off and on.

The oven temperature display will show—90°F. or higher than actual room temperature until the oven temperature reaches

is normal.

As the oven heats, the temperature on the display may seesaw a few degrees. This, too, is normal, because the electronic control accurately indicates slight changes in air temperature.

Most foods cook satisfactorily without preheating the oven. If

preheating is required, put your

food in the oven promptly when the

oven signals that the desired temperature has been reached.

When cooking food for the first time, use the time given in your recipe as a guide.

Don’t open the oven door to check on foods any more often than necessary—doing so could cause undesirable baking results. Check when minimum time shown on recipe is up. Then cook food longer, if necessary.

Note: Cooking controls will not work after automatic oven cleaning until the oven has cooled and you unlatch the door.

dry heat. Bake and

550”F.)

In a quiet

150”F.

This

How to Set Your Oven for Baking

Step 1:

support called for in Baking Guide,

page 12.

Place oven shelf on shelf

Step

6: If you wish, you may set

OVEN START TEMP TIME

FOOD

STOP

TEMP TIME

P+-!

Step

Make sure the oven door is closed. Then touch BAKE pad. Display shows “BAKE” and a flashing indicator points to OVEN TEMP.

Step

3: Touch the number pads in the order that you read them to enter the temperature called for in

your recipe. The temperature you

set shows on the display.

Step

4: Touch START pad to begin baking. Display shows “BAKE” and actual oven temperature as the oven heats. The control “beeps” six times when set temperature has been reached. The display then shows the set temperature continuously.

Step

5: Center food on the shelf. Make sure at least 1 inch of space is left between the cooking container and the oven wall for proper heat circulation. Close the oven door.

LATCH DOOR

B,.

.MP LO 2

ENT

,. .-.,,

i’

,.,~----

ON/OFF

IGME

IL”T’”DOORI

the Minute/Second Timer to the desired cooking time as indicated in your recipe (see page 7). When the set time is up, the control signals until the MIN/SEC TIMER pad is touched again.

Step

7: When baking is done, touch CLEAR/OFF pad to turn the oven off. Be sure foods are done before taking them out of the oven.

How to Time Bake

Your oven can be set to turn on and off automatically. However, foods will continue to cook when

left in the oven, even though it’s turned off. That’s why you should not use the Bake Time or Stop Time feature when timing is critical unless you’ll be on hand to take foods out of the oven when they’re done.

To set Immediate Start

starts immediately and turns off automatically at later time):

_ .—.

TEMP

FOOD STOP TEMP

Step 1:

Step 2:

oven temperature. For example, for

250”F.

Tiriik

TIME

Touch BAKE pad.

Touch number pads to enter

touch 2,5 and O.

“Ep

ROBE

ENT

. . .

Tlk

(oven

BRI

MP LO 2 :

Page 11

ENTER TEMPI LO 234 HI

Step 3:

Step 4:

baking time. Set hours and minutes only—any time from 1 minute to 11 hours and 59 minutes. For example, to enter 1 hour and 30 minutes, touch

1, 3 and O. The oven automatically

calculates the correct stopping time.

—

Step 5:

begins cooking. Display shows the Stop Time and oven temperature.

To set Delay Start

later time and automatically turns off when cooking time is up):

Do Steps 1, Immediate Start. Then:

Step 5: Step 6:

time of day you want oven to turn off. For example, to enter touch pads 6, 0 and O.

Step

calculates correct starting time and turns on at that time. Display shows Start and Stop times until oven turns on. Then the oven temperature and Stop Time are shown.

Touch BAKE TIME pad.

LO 234 HI

I ““PRO’E

Touch number pads to enter

LATCH DOOR

Touch START pad. Oven

2, 3

Touch Touch number pads to enter

7: Touch START pad. Oven

ON/OFF

(oven starts at a

and 4 as shown for

SlOP

TIME pad.

6:00,

You may enter Stop Time before Bake Time after completing Steps

1 and 2. Oven still calculates “turn on” time correctly.

Enter Stop Time instead of Bake Time starts the oven immediately and oven turns off automatically at Stop Time.

To check oven temperature that you set,

will show briefly.

To check baking time that you set,

touch BAKE TIME pad and it will show briefly.

At the end of Time Bake, the word End is displayed in place of time of day, the oven is turned off and the control beeps once a minute until you touch the CLEAR OFF pad.

touch BAKE pad and it

Example of How to Bake Brownies

Step 1:

according to your recipe or directions on packaged mix. Use

either a metal or oven-proof 8“

glass pan. Place oven shelf in B position.

Step

door and touch BAKE pad. Use number pads to set oven temperature to 350°F. if using a metal pan, if using a glass pan. Touch START pad. Preheating begins. Display shows actual oven temperature as oven heats.

Step

greased pan.

Step

reached, oven signals. Center the

pan on the oven shelf.

Step 5: Touch MIN/SEC TIMER and number pads 2, 5, 0 and O to enter 25 minutes cooking time. Timing begins automatically in six seconds.

Step 6:

MIN/SEC TIMER pad to stop

signal. Check to make sure brownies are done. Remove the pan. Touch CLEAR/OFF to turn oven off.

Step 7:

cut into squares.

Prepare brownie batter

2: Preheat oven. Close oven

325”F.

3: Pour brownie batter into

4: When preset temperature is

When oven signals, touch

Let brownies cool and then

Questions and Answers

Q. Why aren’t my foods done even though they’ve cooked the full time.

There are various causes for this problem. You may have opened the oven door too often during cooking. Or perhaps you didn’t remove all containers other than those in use for baking. Check for these conditions and follow the suggested baking tips to avoid this problem in the future.

If the display doesn’t show the correct time of day, may I use Bake Time and Stop Time?

A. Yes,

time you wish to serve your meal, you should reset the clock to the correct time. Do it before you enter Bake Time and Stop Time.

Q. How do I bake at high

altitudes? A.

temperature and time of cooking as well as alter your measurements. For best results and further information, check your cookbook or state agricultural station

Q. How do I use the automatic

oven timer if I want to begin cooking immediately but want the oven to shutoff while I’m gone?

desired oven temperature by touching the number pads. Then touch STOP TIME pad and enter the time at which you want the oven to shut off. Touch START pad to begin cooking.

Note: Food will continue to cook if left in a hot oven.

Q. Are

not recommended for Time Bake? A. Foods that are highly perishable

such as milk, eggs, fish, stuffings, poultry and pork should not be cooked automatically unless the standing time in the oven is not more than two hours before or after cooking. Foods should always be chilled in the refrigerator before cooking when you use a Delayed Start.

but to start and stop at the

You’ll have to change the

Touch BAKE pad and enter the

there certain foods that are

Page 12

Baking Guide

Aluminum pans conduct heat

quickly. For most conventional baking, light, shiny finishes generally give best results. They prevent result in dry, crisp crusts. Reduce overbrowning in the time it takes oven heat 25”F. if lighter crusts are for heat to cook the center areas. Dull (satin-finish) bottom surfaces of pans are recommended for cake pans and pie plates to be sure those areas brown completely.

2. Dark or non-shiny finishes, glass and

Pyroceram@

cookware,

generally absorb heat, which may

desired. Preheat cast iron for baking some foods for rapid browning when food is added.

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

which cook longer than 30 to 40 minutes. For food with short cooking times, preheating gives best appearance and crispness.

4. Open the oven door to check

food as little as possible to prevent uneven heating and to save energy.

Food Bread

Biscuits

(k-in.

thick) Shiny Cookie Sheet B, C 400°-475”

Coffee cake Corn bread or muffins

Gingerbread Shiny Metal Pan with Muffins Shiny Metal Muffin Pans A, B 400°-4250

Popovers Quick loaf bread

Yeast bread (2 loaves) Metal or Glass Loaf Pans A, B Plain rolls

Sweet rolls

Cakes

(without shortening) Angel food Jelly roll Sponge

Cakes

Bundt cakes Cupcakes

Fruit cakes Metal or Glass Loaf or Layer Shiny Metal Pan with Layer, chocolate Shiny Metal Pan with Loaf

Cookies Brownies Metal or Glass Pans B, C 325°-350” 25-35 Drop Refrigerator Rolled or sliced

Fruits, Other Desserts

Baked apples Custard

Puddings, Rice and Custard

Pies

Frozen Meringue One crust

Two crust Glass or Satin-finish Metal

I%dstry

shell

Miscellaneous

Baked potatoes Scalloped dishes Souffles

Container Position

Shiny Metal Pan with

satin-finish bottom

Cast Iron or Glass satin-finish bottom Deep Glass or Cast Iron Cups 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 Muffin Pans

Tube Pan

satin-finish bottom satin-finish bottom

Metal or Glass Loaf Pans

Cookie Sheet Cookie Sheet Cookie Sheet B, C

Glass or Metal Pan A, B, C 350°-4000 Glass Custard Cups or Casserole

(set in pan of hot water) custard. Cook bread or rice pudding Glass Custard Cups Casserole

Foil Pan on Cookie Sheet Spread to crust edges Glass or Satin-finish Metal Glass or Satin-finish Metal

Set on Oven Shelf A, B, C 325°-4000

Metal Pan

Glass or Glass

Shelf

B, A

B B

A, B

B, A 350°-3750

A 325” -375°

A, B 325°-3500 45-65

A, B

B B

B, C

B, C 400°-425”

B B

B, A 325”-350” A, B

B B

A, B, C

Oven

Temperature Minutes Comments

350°-4000 400°-4500

350°

375°

350°-3750 375°-4250

375” -425°

375”-400° 325°-350” 45-60

350°-3750 275°-3000 350°-3750 350°-3750

350°

350°-4000 375°-4000

300°-3500

325°

400°-425”

400”-425° 400”-425°

450°

325°-3750

3m0-3500

Time,

15-20

20-30 20-40 Preheat cast iron pan for crisp crust.

45-55 20-30

45-60 45-60

45-60

10-25

20-30 For thin rolls, Shelf B maybe used.

30-55

10-15

20-25 Paper liners produce more moist

2-4

hrs.

20-35 25-30 40-60

10-20

6-12 7-12

30-60 30-60

50-90

45-70 15-25

40-60 40-60 temperature, longer time.

12-15

60-90 Increase time for large amount 30-60

30-75

Canned, refrigerated biscuits take 2 to 4 minutes less time.

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

350”F.

then at Dark metal or glass give deepest

browning. For thin rolls, Shelf B maybe used.

Two-piece pan is convenient. Line pan with waxed paper,

crusts. Use 300”F. and Shelf B for small or individual cakes.

Bar cookies from mix use same time. Use Shelf C and increase temp. 25”F. to 50”F. for more browning.

Reduce temp. to 300”F. for large with custard base 80 to 90 minutes.

Large pies use time. To quickly brown meringue, use

400”F.

Custard fillings require lower

or size.

for 10 to 15 minutes.

400°F.

and increase

for 8 to 10 minutes.

—

Page 13

How to Roast in Your Double Oven

See Roasting Guide on page 15.

Roasting is cooking by dry heat. It’s really a baking-procedure used for meats. That’s why you use the Bake controls for roasting.

Roasting temperatures, which should be low and steady, keep spattering to a minimum. When roasting, it’s not necessary to sear, baste, cover or add water to your meat. Tender meat or poultry can be roasted uncovered.

Check the weight of the meat and place it, fat side up, on the rack in the broiler pan that came with your range. This helps the meat to baste itself.

Always use a roasting pan that fits the size of your meat.

placed in a pan too small for its size will drip over the edge.

Most meats continue to cook slightly while standing in the oven or after being removed from it.

Take this into consideration when determining your cooking time.

cook frozen meat roasts without thawing, allow more cooking time. For large roasts, add

10 to 25 minutes per pound. For

roasts under 5 pounds, add 10

minutes per pound.

To slow down surface browning on turkeys, you can use a foil

“tent?

The tent-shaped foil should be laid loosely over the poultry so the heat can circulate under the foil.

Most frozen poultry should be thawed before cooking to make sure it’s done evenly.

however, can be cooked successfully without thawing. Check the packer’s label for specific directions.

A roast

Some,

How to Set Oven for Roasting

Step 1:

on the Roasting Guide on page 15. For very tall roasts, remove the second oven shelf.

Step 2:

and close the door.

Step 3:

shows “BAKE” and a flashing indicator light points to OVEN

TEMP.

l—

W!!(”w

Step

5 to enter (The exception is small poultry

which is roasted at

Step 5:

roasting. Display shows oven temperature as it rises, and signal sounds when desired temperature is reached.

Step 6:

touch CLEAR/OFF pad to turn oven off.

Use shelf position indicated

Place meat inside the oven

Touch BAKE pad. Display

4: Touch number pads 3,2 and

325°F.

oven temperature.

375”F.)

--J I

Touch START pad to begin

When food is cooked,

How to Set Oven When Using Temperature Probe

For many foods, especially roasts and poultry, internal food temperature is the best test for doneness. The temperature probe takes the guesswork out of roasting by cooking foods to the exact doneness you want. When the internal temperature of the food reaches the temperature you set, oven automatically shuts off, “End” appears on display and oven

beeps once a minute until

CLEAR/OFF pad is touched.

Step 1:

Then plug probe into receptacle on oven wall.

Step 2:

shows “BAKE” and a-flashingindicator light points to OVEN TEMP. Touch number pads 3,2 and 5 to enter the desired oven temperature of

Insert probe into meat.

Touch BAKE pad. Display

325”F.

Elm

Icklm’

Step 3: Touch FOOD TEMP pad. Flashing indicator points to FOOD

TEMP on display. Use number pads to enter des;red finished meat temperature from 90° to

Probe must be inserted into

receptacle or “PROB” flashes on display.

Step

4: Touch START pad. Display

shows oven temperature rising to preset temperature. Display also

shows actual food temperature

rising. When desired temperature is reached oven automatically shuts off, “End” appears on display and oven beeps once a minute.

Step 5: Touch CLEAR/OFF pad to turn signal off. Remove the probe.

‘ml=

199”F.

Page 14

Correct Placement of the Temperature Probe for Roasting

The temperature probe may be

used only in the upper oven. It has a skewer-like probe at one end and a plug at the other end that goes into a receptacle on the oven wall.

Use handles of the probe and plug

when inserting and removing these parts from meat and wall receptacle. Do not use tongs to pull on cable when removing probe at end of cooking—they might damage it.

After preparing meat and placing it on the roasting pan rack, follow these steps for proper probe

placement.

Step 1:

outside of the meat along the top or side and mark with your finger where the edge of the meat comes to on the probe. Point should rest in the center of the thickest meaty part of the roast.

Step 2:

meat up to the point marked off with your finger. It should not touch bone, fat or gristle. No more

than two inches of the probe, not counting the handle, should be exposed outside the meat.

Lay the probe on the

z=--%

/_#-

Insert the probe into the

lefi

Step

3: Plug the other end of the cable into the receptacle, making sure that it is securely seated, all the way in. Close the oven door.

Poultry

Insert

m-obe

into meatiest

inner

;high

from below

to the leg of a whole turkey.

Dart

an~

parallel

Casseroles or Fish

Insert probe into center of dishes such as meat loaf or casseroles. When cooking fish, insert probe from just above gill into meatiest area, parallel to backbone.

Ham or Lamb

Insert probe into cut end, meatiest part of ham or lamb without a bone. For bone-in ham or lamb, insert probe into center of lowest large muscle or joint.

Questions and Answers

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 a rolled roast.

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

steam the meat. Leaving the “tent” unsealed lets air circulate and brown the meat.

Q. Why does my roast crumble

when I try to carve it? A.

are easier to slice if you let them cool for 10 to 20 minutes after you take them out of the oven. Be sure to cut across the grain of the meat.

Q. Can the temperature probe

stay in the oven when it’s not inserted in food?

receptacle when it’s not in use. You could damage the probe by leaving it in the oven during cooking operations that do not require its use.

frozen foods? A. No. It could break. Foods must

be completely defrosted first.

Buy a roast as even in

You shouldn’t. Sealing it will

It’s probably too warm. Roasts

It shouldn’t. Remove it from the

May I insert the probe into

.—

Page 15

Roasting Guide

Roasting

Position oven shelf at B for small-size roasts (3 to 7 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

probe for more accurate doneness.

Control signals when food has reached set temperature. (Do not

place probe in stuffing.)

lbs.

) and

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

4. Standing time

recommended for

roasts is 10 to 20 minutes to allow roast

to firm up and make it easier to

carve. Internal temperature will rise about 5° to 10”F.; to compensate for

temperature rise, if desired, remove roast from oven at 5° to

10°F.

less

than temperature on guide.

Frozen roasts

can be

conventionally roasted by adding

10 to 25 minutes per pound more time than given in guide for refrigerated roasts. (10 minutes per pound for roasts under 5 pounds.

)

Defrost poultry before roasting.

Type Meat

Tender cuts; rib, high quality sirloin tip, rump or top round*

Lamb Leg or bone-in shoulder*

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

Ham, raw *For boneless rolled roasts over 6-inches thick, a

Poultry

Chicken or Duck

Chicken pieces

Turkey

Oven

Temperature Dnneness in Minutes per Pound

325° Rare:

325°

325”

325” 325°

325°

dd 5 to 10

minut

325”

375”

325°

Medium: Well Done:

Rare: Medium: 25-30 Well Done:

Well Done: Well Done: To Warm:

Well

Done:

es per pound to times given above.

Well Done: 35-40

Well Done:

Well

Dcme:

Approximate Roasting Time,

3 to 5-lbs.

24-30 30-35 22-25 35-45 28-33

21-25 20-23

30-35 35-45 35-45

10 minutes per pound (any weight)

Under

10-lbs.

20-30

5-lbs.

35-40

10 to 15-lbs.

20-25

8-lbs.

6 to

18-22

24-28 28-33

30-40

10 to 15-lbs.

17-20

Over 5-lbs.

30-35

Over 15-lbs.

15-20

Internal

Temperature

130°-1400 150°-1600

170°-1850 130°-1400

150°-1600

170°-1850 170°-1800

170°-1800

125°-130”

160°

185°-1900 185°-1900

In thigh:

185°-190”

“F

Page 16

How to Broil in Your Double Oven

See Broiling Guide on page 18.

Broiling is cooking foods by intense radiant heat from the upper heating unit in the oven. When food is broiled, only one side at a time is exposed to the heating source. Most fish steaks or fillets and tender cuts of meat such as steaks or chops are best when broiled.

You can broil in either oven and you can choose between two convenient broiling methods.

With the first method, you touch the BROIL pad, then the START pad and the oven broils on the fastest rate (HI) automatically.

The second method, or Variable Broil, gives you the option of choosing a lower broil rate (less heat) from LO to 4.

No matter which method you use, the following suggestions apply:

● Place meat on the broiler rack

on the broiler pan. Always use the rack so fat drips into the pan.

●

Place pan in oven on shelf in position C. If your oven is connected to 208 volts, rare steaks may be broiled by preheating the

broil heater and placing the oven shelf one position higher.

●

Leave the door ajar a few inches (except when broiling chicken). The door stays open by itself yet the proper temperature is maintained in the oven.

●

Turn food only once during cooking.

Broil Rate Settings

HI-High . . . . . . . . . . . 100% power

4-Medium High . . . . . .97% power

3-Medium . . . . . . . .

2-Medium Low . . . .

LO-Low . . . . . . . . . . . 78% power

. 90% power . . 84% power

Howto

For regular broiling, like you’ve

always been used to, do this:

Step 1:

Display shows

Set Oven for Broiling

Touch the BROIL pad.

“BROILV

1+—————+ –

Step

2: Touch the START pad to

begin cooking. Oven is automatically

set to broil at the high rate, with

100% power.

Step 3: When cooking is done,

touch the CLEAR/OFF pad. Serve food immediately. Leave pan outside oven to cool for easy cleaning.

How to Adjust Oven for a Lower Broil Rate

You can also set your oven to broil at a lower rate from LO (low) to 4 (medium high). Foods broil slower, and the broil flavor develops over a longer time.

Step 1:

in C position. Touch the BROIL pad. Display shows “BROIL?’

Step 2:

1 (LO), 2, 3 or 4—for the desired Broil Rate. Display shows “BROIL” and the selected code number.

Step 3:

begin cooking.

Step 4:

recommended broiling time for first side is up.

Step 5: Touch CLEAR/OFF pad to shut broil heater off when cooking is finished.

Place food in oven on shelf

Touch a number

Touch the START pad to

Turn meat over when

pad–

Use of Aluminum Foil

1. If desired, broiler pan maybe

lined with foil and broiler rack may be covered with foil for broiling. ALWAYS BE CERTAIN TO MOLD FOIL THOROUGHLY TO BROILER RACK, AND SLIT FOIL TO CONFORM WITH SLITS IN RACK. Broiler rack is designed to minimize smoking and

spattering, and to keep drippings cool during broiling. Stopping fat and meat juices from draining to the broiler pan prevents rack from serving its purpose, and juices may become hot enough to catch fire.

2. DO

NCYI’

place a sheet of 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.

Page 17

Broiling with the Temperature Probe

A variety of foods maybe broiled using the temperature probe including steaks, chops, ham steaks

and chicken breast fillets. Foods

broiled using temperature probe should be approximately 1“ to l%” thick.

Use hotpads when removing probe after cooking is done. Do not use

tongs to pull on it—they might

damage it. Do not unplug probe from oven

receptacle during cooking. Cooking

program will be cancelled if you do.

How to Set Oven for Broiling a Steak Using Temperature Probe

Step 1:

on top of rack in broiler pan. Lay probe on top of steak to determine position of probe and distance from edge to center of largest muscle. Mark with thumb where edge of meat or fat meets probe.

Make sure that no more than 2“ of probe, not counting the handle, will stick out of the meat.

Step 2: Lift probe from meat,

keeping thumb in place on probe. Insert probe as near as possible to the center of thickness of steak.

Place 1“ to

1%”

thick steak

Push probe into steak to where

thumb meets meat or fat.

Step

3: Place oven shelf in position C and place pan in middle of shelf. Plug other end of probe into receptacle on oven wall. Leave door ajar about 3 inches.

Step

4: Touch BROIL pad. BROIL will appear on display.

Zl&\!m

ZIE.YIZl

Step

5: Touch a number

1 (LO), 2, 3 or 4—for the desired broil rate. Display shows broil rate selected. “

Step

Touch FOOD TEMP pad. Flashing indicator points to FOOD TEMP on display. Use number pads to enter desired finished meat

temperature from 90° to example, touch 1, 5, and 5 for steak medium. Probe must be inserted into receptacle or “PROB”

will flash on the display.

“

pad—

199°F.

For

(155”F.

)

J j

LATCH DOOR

Step

7: Touch START pad to begin

cooking. For six seconds, display

shows

“BROILJ’

broil power level and programmed finished

~tep,::::d::rstkin:”

period, oven signals and “TURN MEAT” indicator flashes. Turn

probe or program wdl be cancelled.

‘eatOver”

Leave oven door ajar about 3 inches.

❑

Step

temperature is reached, oven signals by displaying END and beeping, and turns off automatically. Touch CLEAR OFF to shut off signal, unplug probe and remove steak from oven. Remove probe. (Caution: Probe will be hot.)

food temperature.

TURN

MEAT

DONm”unplugthe

9: When desired finished

ON/OFF

selected variable

LATCH OVEN

DOOR

TEMP

START

—

TIME

“J

Page 18

Broiling Guide

Broiling

Always use broiler pan and rack

—

that comes with your oven. It is

designed to minimize smoking and

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

2. Oven door should be ajar for 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.

Quantity and/or

Food Bacon

Ground Beef

Well Done

Beef Steaks

Rare Medium Well Done

Rare Medium (2 to Well Done

Chicken

Bakery Products

Bread (Toast) or Toaster Pastries

English Muffins

Lobster ‘Pails

(6 to 8-02. each)

Fish

Ham Slices

(precooked)

Pbrk

Cbops

Well Done

Lamb Chops

Medium Well Done

Wieners

and similar precooked sausages, bratwurst

Thickness

%-lb. (about 8

thin slices) l-lb. (4 patties)

1/2

Y1-in,

thick

l-inch thick

1%-lbs.)

(1 to

I%-in. thick

2Yz-lbs.)

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

2 to 4 slices

1 pkg. (2) 2 (split)

2-4

l-lb,

fillets k to

1/2-in. thick

l-in. thick

2 (k inch) c

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

2 (1 inch) about 10 to 12

(lti

about 1 lb.

l-lb. pkg.

oz.

inch) c

(10)

Position Broil Rate

To slash, cut crosswise through outer fat surface just to the

e~ge

6. Broiler does not need to be

preheated. However, for very thin the meat. Use tongs to turn meat foods, or to increase browning, over to prevent piercing meat and preheat if desired. losing juices.

4. If desired, marinate meats or

Frozen Steaks

can be

conventionally broiled by chicken before broiling. Or brush positioning the oven shelf at next with barbecue sauce last 5 to 10 lowest shelf position and increasing minutes only.

5. When arranging food on pan, do not let fatty edges hang over sides, which could soil oven with

cooking time given in this guide

lti

times per side.

8. If your oven is connected to

208 volts, rare steaks may be broiled fat dripping. by preheating broil heater and

po~itioning ~e

oven shelf one

position higher.

Shelf

c c c

c B

B 3 8

c c

B c

Variable

Time, Minutes

HI 3%

LO HI

3 15

LO HI

3 8

First

1 %.2

13-16

13 10

25 35

3-4

10 13

10 10

17 6

Side

Second Side

Time, Minutes

4-5

7-8

14-16

20-25

10-15

Do not Cut through back of shell. Spread

turn over. open. Brush with melted butter

10 13

4-7

4-6

12-14

1-2

Comments

Arrange in single layer.

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

Steaks less than 1 inch 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 with melted butter. Broil with skin down first and broil with door closed.

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

before and after half time. Handle and turn very carefully.

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

Increase times 5 to 10 minutes per side for 1 k-inch thick or home cured.

Slash fat.

If desired, split sausages in half

lengthwise into 5 to 6-inch pieces.

–

—

Page 19

Rotisserie

(upper 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. 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 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. The oven temperature is automatically set at approximate rotissing times and meat thermometer temperatures listed in Rotisserie Guide on page 20 to help you get foods juicy and done without overbrowning.

3. Touch

ROTISS

START pad. 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 body or pot holder touches coils of broil unit.

400”F.

See

pad and then

4. Insert spit into motor: Grasp handle on spit. Using point of spit, move to one side the cover over motor outlet in rear of oven; push spit firmly into motor outlet as far as it will go. Remove handle.

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. With pot

holders, pull out pan and shelf together to shelf stop. Attach handle to spit to revolve food by hand while basting. To continue cooking push shelf and broiler pan into oven, insert spit into motor, remove handle.

Rotisserie Notes

● Do not use electric meat

thermometer while operating the rotisserie. A regular, nonelectric 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 pan and shelf together, using pot holders. Touch CLEAR/OFF pad. Remove food from spit. Cool pan outside oven; soak forks and screws for easiest cleanup.

Page 20

Rotisserie Guide

Approximate Meat

Food Beef

Rolled Rib

Rare Medium Well Done

Lamb

Leg, boned and rolled

Pork,

fresh Loin Spareribs (barbecued) Spareribs (plain)

Pork, cured Ham (picnic)

Cook-Before-Eating bone in Fully Cooked

poultry

Capon* (6-8

Chicken* (2-3 lbs.) 20-25

Chickent (lti-2 Ibs,

Cornish

Duckling* (4-5 Turkey* (8-12 lbs.)

Veal

Shoulder, boned and rolled

Bologna Canadian Bacon Luncheon Meat

(12-oz.

Wieners, large

Ibs.)

)

Hen* (1 lb. )

Ibs.)

can)

Rotissing Time Thermometer

Minutes Per Lb. Temperatures

15-20

10-15 (total time)

19-23 130-140

22-27

24-29

20-22

20-25 30-35 30-35

13-15 10-13

18-25 185-190

48-62

45-60

15-21

14-20

30-33

18-20

20-23

(total

time)

150-160

lm-185

175-185

170-195

160 130

185-190 180-185

180

130 160

140

General Directions

NfYI’E:

1. For roasts OVER 10 pounds, cook about 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,

spit. Let revolve to within brush every 10 minutes with barbecue sauce.

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

Do not brush with fat. Cook without brushing witb fat, or brush with butter or

margarine as desired. When cooked, press CLEAR/OFF pad, close door, let turkey stand 10 to 20 minutes IN OVEN. Remove from oven and carve.

Brush with sauce if desired.

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

thread

4 to 5 of this size chicken crosswise on

1/2

hour of doneness time, then

1/2

—

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

*Ready-to-cook weight. IMPORTANT: Tie legs and wings close to body to make doneness of bird as uniform as possible. All times given are for unstuffed birds.

N(XE:

Spillage of marinades, fruit juices and basting materials containing acids may cause discoloration on oven liner or door so should be

with a paper towel. When surface

is”cool,

clean and rinse

wiped

up immediately

.—

Page 21

Operating the Self-Cleaning Double Oven

Note: Upper and Lower Ovens cannot be self-cleaned at the same time. However, while self-cleaning one oven you can use the other one for baking or broiling.

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 after

the self-clean cycle. )

Step 2:

Wipe up heavy soil on oven bottom.

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

Step 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 or around self-cleaning oven.

Step

4: Close rotisserie receptacle (D) when self-cleaning the upper oven.

To Set Your Oven for Self-Cleaning

Step 1:

Touch the CLEAN pad. Display

shows “CLEAN” and flashing indicator points to DOOR LATCH.

If door is not latched within 15

seconds, display reverts to OFF

and you have to start over.

Step 2:

Move door latch all the way to the right as far as it will go.

(If temperature probe is accidentally

lefl plu~ed

display shows “PROB” until you remove it. Touch CLEAR/OFF pad, unlatch door and remove probe. Repeat steps 1 and 2 to reset.)

Step 3: Touch START to begin cleaning immediately.

three hours and Display Panel shows Stop Time.

into the oven receptacle,

Cleaning cycle takes

To change cleaning time

little as 1% hours or as much as hours, don’t touch START pad yet.

● First, touch BAKE TIME pad.

●

Next, touch Number Pads to enter the cleaning time. For example, to enter 2% hours, touch pads 2, 3 and O.

●

Now touch START to begin cleaning immediately. Stop Time is calculated and displayed until cleaning ends.

Note: You might smell a slight

odor, especially during the first few

cleanings. This is normal during the self-cleaning cycle and is no cause for alarm.

When cleaning temperature is

reached, the Indicator Light points to OVEN LOCKED and the door cannot be unlatched.

Step

4: When cleaning is done, the oven turns off automatically. When it

cools down, which takes about 30 minutes, the OVEN LOCKED light goes out and the door can be opened. Unlatch the door by moving it to the left as far as it will go. Display shows time of day.

To delay start of cleaning:

Step 1:

Touch CLEAN pad and latch door.

to as

Step5:

Close oven door and make sure

oven light (E) is off.

Page 22

MI N/SEC

TIMER

ON/OFF

❑ ✻

Step2:

Then touch shows “CLEAN” and flashing indicator points to Stop Time.

Step

Use number pads to enter desired Stop Time. (You may enter any time not more than 11 hours and 59 minutes and not less than 3 hours from the current time of day.)

Step 4:

Touch START pad and the oven calculates the proper Start Time and Stop Time until cleaning begins. Then only Stop Time is

shown.

When cleaning is done, the oven turns off automatically. Step 4 on page 21 tells you when and how to open the door.

STOP

TIME pad. Display

--’l

Questions and Answers

Q. Why won’t my oven start

cleaning even though I’ve set

the controls correctly? A. Check to be sure the display

shows the correct time of day. Also check to be sure the oven latch is closed securely and you have touched the START pad.

Q. If the display does not show

the time of day, can I still self- clean my oven?

A. No.

Time of day must be showing in the display because the clock starts and stops the self-cleaning cycle.

Q. Why can’t I latch the oven door to start the self-clean cycle even though I’ve touched the CLEAN pad?

A. The electronic control will not

let you set up the clean cycle when the oven is hotter than 500°F. Let the oven cool and try again.

Q. What should I do if excessive smoking occurs during cleaning?

A. Excessive grease is the cause.

Touch the CLEAR/OFF pad. Open windows and doors to rid the room

of smoke. Let the oven cool for at

least one hour before opening the

door. Unlatch door, wipe up excess grease and reset the cleaning cycle.

Q. Is the “crackling” sound I

hear during cleaning normal? A. Yes.

during cooking and cleaning functions makes this sound.

Q. What causes the hair-like

lines on the enameled surface of my oven?

A. Heating and cooling during

cleaning. It’s common. The hair-

like lines don’t affect your oven’s

performance. Q.

oven after cleaning? A.

deposit of ash. You can remove it with a damp sponge or cloth.

You must set your clock.

Metal heating and cooling

Why do I have ash left in my

Some types of soil leave a

all

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

A. After cleaning, oven shelves

may be so clean that they will not slide easily. They will again if you dampen your fingertips with a little cooking oil and rub lightly over the sides of the shelf.

My oven shelves became gray after the self-clean cycle. Is this normal?

A. Yes. And after the self-clean

cycle, they’ll lose their luster and change to a deeper gray color.

Q. Can I stop an oven cleaning cycle after cleaning has begun?

A. Yes,

to open the door until the oven cools to a safe temperature. Touch CLEAR/OFF pad to cancel the cleaning cycle. When Door Locked indicator light goes out, unlatch

the door.

Q. If the inside of my oven door –

is soiled, will it be cleaned during

the cleaning cycle? A. Yes. The raised section of the

oven door cleaned automatically. The area

outside

cleaned by hand as described in the Cleaning Guide on page 24.

Q. Why would I want to set my oven to start cleaning at a later time of day?

A. Some utility companies offer

lower rates at times when electrical consumption is lowest. Since these times often occur late at night, you can set your oven before going to bed so

Q. After interrupting the

cleaning cycle in the middle, I let the oven cool but still cannot set the self-clean cycle again. Why?

the CLEAN pad, latch the door and touch the START pad before the self-clean cycle starts again.

but you won’t be able

inside

the gasket will be

the oven gasket must be

Cleanin

g is done while you sleep.

self-

You must unlatch the door, touch

—

Page 23

Care and Cleaning

Proper care and cleaning

procedures are essential for a

long and satisfactory life for your ovens. Included in this section are directions and a

Cleaning Guide

(on next page) for cleaning all parts

of the ovens. When cleaning an

oven manually, wearing of rubber

gloves is recommended to protect

the hands.

Porcelain Enamel Finish

The porcelain enamel finish is

essentially glass fused on steel at

high temperature and is breakable

if misused. This finish is

resistant. However,

any

acid foods

acid-

spilled (such as lemon or other

citrus fruit juices, or mixtures

containing tomato or vinegar)

should be wiped up immediately.

See guide for cleaning suggestions.

Lamp Replacement

To remove:

●

Hold hand under cover so it doesn’t fall when released. With fingers of same hand, firmly push back wire bail until it clears cover. Lift off cover. DO

REMOVE ANY SCREWS TO REMOVE COVER.

. Replace bulb with 40-watt home

appliance bulb.

To replace cover:

●

Place it into groove of lamp receptacle. Pull wire bail forward to center of cover until it snaps into place. When in place, wire holds cover firmly. Be certain wire bail is

in depression in center of cover.

●

Connect electric power to oven.

CAUTION: BEFORE REPLACING ANY LAMP, DISCONNECT ELECTRIC POWER

OVEN AT THE MAIN FUSE OR CIRCUIT BREAKER PANEL. LET LAMP

(OR BULB) AND LAMP COVER

COOL COMPLETELY.

The oven lamp (bulb) is covered with a glass removable cover which is held in place with a bail-shaped wire. Remove oven door, if desired, to reach cover easily.

Page 24

Cleaning Guide

Note:

Let

oven parts cool before touching or handling.

—

Part

Materials to Use General Directions

Bake Unit and Broil Unit

Broiler Pan and Rack● Soap and Water

●

Soap-Filled Scouring Pad

●

Plastic Scouring Pad

●

Dishwasher-Safe

●

Control Panel

Outside Finish Glass

Metal, including Chrome

Porcelain Enamel*

Inside Oven

Door*

Damp Cloth

. Paper Towel

● Soap and Water

●

Soap and Water

●

Paper Towel Avoid cleaning powders or harsh abrasives which may scratch the enamel. If acids

● Dry Cloth

●

Soap and Water

●

Soap and Water

Do not clean the bake unit or broil unit. Any soil will burn off when the unit is

heated.

N~E:

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 and cool pan and rack slightly. (Do not let soiled pan and rack

stand in oven to cool. ) Sprinkle on detergent. Fill the pan with warm water and spread damp cloth or paper towel over the rack. Let pan and rack stand for a few minutes. Wash; scour if necessary. Rinse and dry. OFTION: The broiler pan and rack may also be cleaned in a dishwasher.

Wipe with damp cloth to remove soil.

Do not wipe when oven is in use. Do not use

abrasives, such as cleaning powders or steel or plastic balls. They will mar surface.

Wash all glass with cloth dampened

in soapy water. Rinse and polish with a dry

cloth.

Wash, rinse, and then polish with a dry cloth. DO N~ USE steel wool, abrasives, ammonia, acids, or commercial oven cleaners which may damage the finish.

should spill in the oven 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.

Clean ONLY the door liner outside the gasket. Door is automatically cleaned when oven is in self-cleaning cycle. If spillover or spattering occurs when cooking, wipe door with soap and water. DO

rub or damage gasket. Avoid getting soap and

water on gasket or in slots on door.

Oven Gasket* Oven Liner*

●

Soap and Water Cool before cleaning. Frequent wiping with mild soap and water will prolong the

Avoid getting ANY cleaning materials on the gasket.

time between major cleanings. Be sure to rinse thoroughly. For heavy soiling, use your self-cleaning cycle often.

CAUTION: When in use, light bulbs can become warm enough to break if touched with moist cloth

or towel. When cleaning, avoid warm lamps with cleaning cloths if lamp cover is removed.

●

Shelves

(See Self-Cleaning

Soap and Water Your shelves can be cleaned in the oven with the self-cleaning operation. For heavy

soil, clean by hand and rinse thoroughly.

Oven Directions)

Meat Thermometer

●

Soap and Water

●

Soap-Filled Scouring Pad

Cool before cleaning. DO soap-filled scouring pad, rinse and dry. DO

IMMERSE IN WATER. Scour stubborn spots with

NOT S~RE

IN OVEN.

Rotisserie

Spit, Forks Screws, Frame

Soap and Water

●

Commercial Oven Cleaner

Soak in hot,

sudsy

water; scour to remove cooked-on food or sauces; wash.

●

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

Page 25

4!B

---

Questions? Use This Problem Solver

PROBLEM

OVEN WILL

OPERATE

OVEN LIGHT

DOES

NUf

WORK

ELECTRONIC

TKX.JCH

WILL

ELECTRONIC

DISPLAY PANEL

GOES BLANK OR BLINKS

FOOD DOES

BROIL PROPERLY

PADS

NOT’

WORK

N(YI’

POSSIBLE CAUSE AND REMEDY

Difficulty

circuit fhse, a tripped oven circuit breaker, the main fine or the main circuit break depending on nature of the power supply, If a circuit breaker is involved, reset it. 1 control box uses BY SOMEONE FAMILIAR WITH ELECTRICAL CIRCUITS. If after doing these procedures, the fuse

N~E:

management

● Oven controls not properly set.

●

Door left in locked position after cleaning.

●

Light bulb is loose or bulb is burned out.

●

Clocks not set. Touch CLOCK pad and enter time on both display panels.

●

it cannot be reset by touching pads, electrical service to your residence has interference signals on the main power circuit breaker panel. Wait one minute and reconnect power. Reset clock on both display panels.

BROIL and START pads not touched.

. If using a lower broil rate, the correct setting from LO to HI was not touched after BROIL.

●

Probe not fully inserted into the oven receptacle or fbod when using FOOD TEMP

●

Improper shelf position is being used.

●

Food is being cooked on a hot pan.

Utensils are not suited for broiling.

●

Aluminum

may be in

Apartment tenants or condominium owners should request their building

foil

the

m~n

distribution

fi.wes,

the oven fuse (a cartridge-type) should be changed BUT O

blws

or circuit breaker trips again, call for service.

perform this check before calling for service.

used on

tie

broil rack has not been fitted properly and slit.

p~el

your house by

line.

Disconnect your oven at the main

a blown oven

on[

cal

t%s

FOOD DOES ROAST PROPERLY

FOOD DOES BAKE PROPERLY

NOT

NOI’

●

BAKE and START pads not touched.

. Oven temperature not set correctly. Incorrect number pads touched. . Probe not

Shelf position is incorrect. Check Roasting Guide.

●

Roasting pan is too small.

● Improper cookware is being used.

. A foil tent was not used when needed to slow down browning.

●

BAKE and START pads not touched.

. Oven shelf is not level.

Shelf position is incorrect. Check Baking Guide.

The wrong cookware is being used.

. Temperature setting is incorrect.

fi.dly

inserted into the oven receptacle or

fdod

when using FOOD TEMP

Page 26

Problem

sOhW

(continued)

PROBLEM OVEN

WILL NOT

SELF-CLEAN

POSSIBLE CAUSE AND REMEDY

●

Oven too hot to accept cleaning instruction.

● Latch is not in CLEAN position.

●

Excessive spills, spatters, and soil deposits are not being cleaned up prior to

self-cleaning.

● CLEAN pad not touched.

. START pad not touched.

●

OVEN WON’T

Oven hasn’t cooled to a safe temperature.

UNLOCK

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

The GE Answer

800.626.2000

Center@

consumer information service

Page 27

Wdll

With

Be There

the

purchase of your new GE appliance, receive the

assurance that if you ever need information or assistance

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

In-Home Repair

Service

Conlkacts

GEAnswer Center@

800.626.2000

Whatever your question about any GE major appliance, GE Answer information service is available to help. Your call-and your will be answered promptly and courteously. And you can call any time. GE Answer open 24 hours a

Cente@

day

7 days a week.

Cente@

question—

service is

Service

8m-GE-cAREs

AGE Consumer Service professional

— will provide expert repair service,

scheduled at a time that’s convenient for you. Many GE Consumer Service company-operated locations offer you service today or tomorrow, or at your convenience

weekda~ 9:00

days). Our factory-trained technicians know your appliance inside and so most repairs can be handled in just

one visit.

(7:00

a.m. to

7:00

2:00

pm. Satur-

pm.

out—

8M-ti26-2Z24

You can have the secure feeling that

GE Consumer Service will still be

there after your chase a GE contract while your warranty is still in effect and you’ll receive a substantial discount. With a year contract, you’re assured of service at today’s prices.

P-

warranty expires. Pur-

muhiple-

fhture

andAccessoriw

8M-6U?6-2W!2

Individuals

own appliances can have needed

parts

their home, free of shipping charge!

The GE parts system provides access

to over 47,000 parts ... and all GE

Genuine Renewal Parts are

warranted. VISA, MasterCard and

Discover cards are accepted.

User maintenance contained in this booklet cover procedures 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.

qualified to service their

or accessories sent directly to

filly

instru

ctions

qualitled

ser-

Telecommunication Device for the Deaf

.—-!-0

A.s

. --

,.) . .

Wfih

For

.— - . . .

..— ..- “ --—..0 ~.,,

Chstomers

S)wcialNeeds...

8W.6262000

Upon request, GE will provide Braille controls for a variety of GE appliances,

and a brochure to assist in planning a

barrier-fi-ee

limited mobility. To obtain these

free of charge, call 800.626.2000.

Consumers with impaired hearing or speech who have access to a TDD or a conventional teletypewriter may

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

to request information or service.

kitchen for persons with

items

—

Page 28

YOUR GE RANGE

WARRANTY

Save proof of original purchase date such as your sales slip or

cancelled

check to establish warranty period.

WHAT IS COVERED

WHAT IS NOT COVERED

FULL ONE-YEAR WARRANTY

For one year from date of original purchase, we will provide, free of charge, parts and service labor in your home to repair or replace

any part of the range

because of a manufacturing defect.

Service trips to your home to

teach you how to use the product.

Read your Use and Care material.

If you then have any questions about operating the product, please contact your dealer or our Consumer Affairs office at the address below, or call, toll free:

GE Answer Center”

800.626.2000 consumer information service

● Improper installation.

that fails

This warranty is extended to the original purchaser and any succeeding owner for products purchased for ordinary home use in the 48 mainland states, Hawaii and Washington,

D.C.

In Alaska the warranty is the same except that it is LIMITED because you must pay to ship the product to the service shop or for the service technician’s travel costs to your home.

All warranty service will be provided by our Factory Service Centers or by our authorized Customer

Care”

servicers during normal working hours.

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

HOTPOINT

FACTORY SERVICE or

ELECTRIC-

GENERAL ELECTRIC CUSTOMER CARE@ SERVICE.

● Replacement of house fuses or

resetting of circuit breakers. . Failure of the product if it is used

for other than its intended purpose or used commercially.

● Damage to product caused

by accident, fire, floods or acts

of God. WARRANTOR IS NOT RESPONSIBLE

FOR CONSEQUENTIAL DAMAGES.

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

may not apply to you.

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

Part No. 164 D2092P162 Pub.

No.

49-8123

7-9o CG

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

This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

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

JKP46G