GE JKS05P, JRS04GP, JKS05GP Use and Care Manual

Bu;lt-in Electric

—

Safe*

instructions ....................3, 4

Problem

More questions

GE Answer Center”80~626.2000

Operating Instructions, Tips

Aluminum Foil ...................................4, 13, 16

Features

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Broiling, Broiling Guide ........................l6, 17

Clock and Timers .......................................6, 7

Light; Bulb Replacement .......................8, 19

Preheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12, 15, 17

Roasting, Roasting Guide ...................14, 15

Thermostat Adjustment ...............................9

Timed Baking .........................................10, 11

Care and

Broiler Pan and Rack . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Oven

Porcelain Oven interior ...............................2O

Shelves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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

.

10-13

CIeaning....................l8-2O

Door......................................................2O

.

19

Consumer Services ...................23

Appliance Registration ..................................2

Model and Serial Number Location ...........2

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

Solver...............................2l

?...call

GE Appliances

MflU050Re~

2

~LP

US

~LP

YOU...

Before using your oven,
read this book carefully.

It is intended to help you
operate and maintain your new
oven 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 of the oven behind the
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.

~

YOU NEED SERVICE

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 in the
back of this guide. It lists causes
of minor operating problems that
you can correct yourself.

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

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, KY 40225

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

Major Appliance Consumer Action
20 North
Chicago, IL 60606

Wacker

Drive

Panel

&

When using
safety precaution

including the followi
*

Use this

as described in this

.

Have
of the circuit breaker or fuse.

easy reference.

●

Be sure your

installed and grounded

technician in accordance with the provided

kstallation

*

Don’t attempt to repair or
part of your oven unless it is
recommended in this

should be referred to a qualified technician.

●

Before performing any service,

DISCO

SUPPLy

DISTRIBUTION PANEL BY REMovmG

THE

WSE OR

CmCUIT BREA~R.

●

Do

not

leave children alonWhil&en

not

be left alone or unattended in an area

appliance is in use. They

to sit or stand on any part of the appliance.

●

Do not allow anyone to

the door.

“

CAUTIO

CHILDREN
CABI

CLIM

ITEMs COULD BE SERIOUSLY ~JURED.

●

Never wear loose-fitting or hanging garmen~

while using the appliance.

reaching for
oven. Flammable material
brought in contact with hot heating elements and

may cause severe burns.

NETS

BING

electric~

applimce

the

installer show

Instructions,

appliances, basic

should

be followed,

ng:

only for its intended

manua].

you the location

Mark it

appfiance

is

properly

by a qualified

rep]ace

specifica]~y

guide,

All other

NNECT

AT THE HOUS

They could

N

THE OVEN PO

EHOLD

SWmCHNG 0~

should never

c~mb,

stand or hang on

damage

ITEMS OF INTE

:

SHOULD

ABOVE AN OVEN. CHI

ON

THE OVEN TO

items

stored in cabinets over

the oven.

REST

NOT BE STORED

Be

careful when

could be ignited if

for

an

y

servicin

WER

THE

should

where

be

allow~

TO

LDREN

REACH

the

use

g

an

IN

●

Use only d~ pot hoiders-moi~t

damp

pot

%

pot holders
use a

●

For your safety,

warming or heating

* Do not

or food in

. Storage in or on

flammable materials in the oven.

●

Do not

materials accumulate in or near the oven.

turning oven offor use dry chemical or
fire extinguisher.

●

Do not touch heating

surface of oven, These surfaces

enough to burn
color. During and after
clothing or
any interior

time for cooling,

Potentid]y hot

openings and surfaces near
around the
window and

Remember:

be

hot when

●

When cooking

exactly and always cook the
temperature of at least
the remote possibility

in

the

meat, it

safe

to eat,

result

touch hot

towe~ or

let cooking

other buky

leave

paper

the

oven when not in use.

*

Do

not

Hame

by

completely cIosing

even

other

flammable materials contact

ma

of the oven;

surfaces include

oven

door and the edges of the door

meti

The inside

the door

pork,

will

holders OE

in

burns

from

heating elements. Do not

never use

the

room.

prod~cfi, coo~ng utensils,

applianceDo

grease or other flammable

use water on grease fires,

in

oven

can be smothered

elemenh or

though they me

use, do nat touch,

first,

the

trim above the door.

surface of

is opened.

follow the directions

170”F.

This assures that, in

that

trichina

be

killed

and

hot

surfaces

steam. Do not

cloth.

your

meat to

app~ance

not

store

door

interior

maybe hot

dark

aIlow

sufficient

the oven

openings, crevices

the

oven may

an

may

be present

the

meat

and

foam-~pe ~

in

or let

vent

intemd

will be

o

may

let

for

r

11

F

~

11

m
B

z
@

p

G

~

11

s

:

g“

II

~

II

●

DO NOT STORE OR USE

MATERIALS, GASOLINE OR
FLAM
IN THE VICI

OTHER APPLIANcE.

MABLE

VAPORS AND LIQUIDS

NITY

OF

T~S

COMBUST~LE

OTHER

OR ANY

3

WORTANT

SAFEH ~STRUC~ONS

(continued)

Oven

*

Stand

away from

door.

The hot air or steam which

burn hands, face an#or eyes.

*

Do not heat unopened food containers in the

oven.

Pressure could build up and the

could burst,

●

Keep oven vent duct unobstructed.

●

Keep oven free from grease buildup,

*

Place

oven

sheMin

the oven is

when hot, do

units

in the

●

PulHng

in lifting heavy foods.

against
door or oven

out

burns

oven,

sheE

oven

when opening oven

causingan

injury.

desired position while

cool.

If shelves

not let

potholder contact

to

she~ stop &

from touching hot

wa~s.

must

be handled

a

It is also a precaution

surfaces of the

ewapes can

container

heating

conv~nience

●

When using cooking or roasting

follow the manufacturer’s directions.

●

Do not use your oven to

overheated, they

* Do

not

use aluminum

except as suggested in manual,
installation of

of

electric shock or

SAm

T~SE

can catch

these

dry

fire.

fofl

to

liners may

fire.

bags

newspapers.

ltie oven bottoms+

hproper

result in

~STRUCTIONS

in

oven,

If

a risk

4

FEATURES OF YOUR

‘

OWN

II

I

( “

??

?7 ?

I

4

Models:

@

Broiler Pan

JRS04GP
JKS05P
JKS05GP

Feature Index

1 Oven Vent Grille

2 Oven Cycling Light
3 Oven TEMP Knob

4 Oven SET Knob
5 Automatic Oven Timer

6 Clock and Minute Timer

7 Oven Light Switch (lets you turn

interior oven light on and ofo

8 Oven Interior Light

Explained

on page

—

I

18

17

7
I

16
16

8

8

Feature Index

9 Broil Unit

10 Oven Shelf Supports
11 Bake Unit
12 Removable Oven Door
13 Oven Shelves
14 Model and Serial Numbers
15 Oven Vent
16 Broiler Pan and Rack

Explained

on page

I

3,16

8
3

I

20

8, 12, 19

2

4,9

14, 16, 19

I

5

Clock and Minute Timer

To set the clock, push the knob in and turn the

clock hands to the right to the correct time. Then
let the knob out and continue turning to OFF.

The minute timer has been combined with the
clock. Use it to time cooking operations. You’ll
recognize it as the pointer that is different in color
from the clock hands.

Minutes are marked up to 60 on the center ring
of the clock.

To set the minute timer, turn the knob to the left,
without pushing in, until the pointer reaches the
number of minutes you want to time.

At the end of the set time, a buzzer sounds to
you time is up. Turn the knob, without pushing in,

until the pointer reaches OFF and the buzzer stops.

tell

Automatic Oven Timer

This timer will automatically start and stop your oven
for you. Here’s what you do:

1. Make sure both your oven clock and the DELAY

START dial show the correct time of day. When
either the DELAY START dial or DELAY STOP
dial is pushed in and turned, it will “pop” into place
when the time shown on the oven clock is reached.

2. Set the STOP TIME control. Push in and turn the
STOP TIME knob to the time you want the oven to
turn itself off.

NOTE:

● Foods that are highly perishable such as milk,

eggs, fish, stuffings, poultry and pork should not
be allowed to sit out for more than one hour before
or after cooking. Room temperature promotes the
growth of harmful bacteria.

“

Be sure the oven light is off because heat from the

bulb will speed harmful bacteria growth.

3. Set the DELAY START control. Push in and turn
the DELAY START
oven to turn itself on. (If you want it to start
cooking immediately, do not set DELAY START
time.)

NOTE: There must beat least a half-hour
difference between the DELAY START and STOP
TIME dials, and times can be set only up to 11 hours
and 45 minutes in advance.

did

to the time you want

the

\

12

,\\\

\;+

0

g

$10

?

20 40

0~,

,“4,,6,\\\\\

@

4. Set the OVEN SET knob to TIME

5. Set the OVEN TEMP knob to the desired
cooking temperature.

The oven will turn itself on immediately unless
you have set the DELAY START control for a
later starting time. It will operate at the temperature
you selected and turn itself off at the Stop Time
you selected.

After you take your food out of the oven, be sure
to turn the OVEN SET knob to OFF.

STOP TIME DELAY START

/

O F

//,,

60

/

50+

3

?

3.\

PUSH TO TURN

BA~.

6

Questions and Answers

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.

Before Using Your Oven

Q. Must the clock be set on

correct time of day when
I wish to use the automatic
timer for baking?

A. Yes, if you wish to set the

DELAY START or the STOP
TIME dials to turn on and off at
set times during timed functions.

Q. Can I change the time of day

on the clock while I’m Time
Baking in the oven?

A. No. The time of day on

the clock cannot be changed
during any program that uses
the oven timer. You must either
stop those programs or wait
until they are finished before

changing the time.

USmG

YOUR

OWN

Q. Can I use the minute timer

during oven cooking?

A. The minute timer can be used

during any cooking function.
The Automatic Timers
(DELAY START and STOP
TIME

dids) are used with

TIME BAKE function only.

1. Look at the controls. Be sure you understand how to set them properly.

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

3. Read over the information and tips that follow.

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

Oven Controls

OVEN TEMP

OVEN SET

The controls for your oven are marked OVEN TEMP
and OVEN SET.

The OVEN SET knob has settings for BAKE,
BROIL and TIME BAKE. When you turn to the
desired setting, the proper heating units are activated
for that operation.

The OVEN TEMP knob maintains the temperature
you set for normal oven operation as well as for
broiling. Turn to set temperatures.

(continued next page)

7

—

USmG

YOUR OVEN

(continued)

Oven Cycling Light

A light between the OVEN TEMP and the OVEN SET knob glows until
the oven reaches your selected temperature, then goes off and on with the
oven unit(s) during cooking.

Oven Shelves

The shelves are designed with stop-locks so when
placed correctly on the shelf supports, they will stop
before coming completely out of the oven and will not
tilt when you are removing food from them or placing
food on them.

When placing cookware on a shelf, pull the shelf out
to the “stop” position. Place the cookware on the
shelf, then slide the shelf back into the oven. This will
eliminate reaching into the hot oven.

Shelf Positions

The oven has four shelves supports identified in this
illustration as—A (bottom),

B,C,

and D (top).

To remove a shelf from the oven, pull it toward you,
tilt the front end upward and pull the shelf out.

To replace, place the shelf on the shelf support with
the stop-locks (curved extension of
and toward the rear of the oven. Tilt up the front and
push the shelf toward back of the oven until it goes
past “stop” on the oven wall. Then lower the front of
the shelf and push it all the way back.

shelo facing up

Oven Light

Use the button on the control panel to turn the light on and off.

8

Oven Vent

When the oven is on, heated air moves through a vent above the door

and below the grille.
The vent area could get hot during oven use.
The vent is needed for proper air flow in the oven and good baking results.

Do not block this vent.

Adjusting the Oven Thermostat

Use the time given on a recipe when cooking the
first time. Oven thermostats, in time, may “drift”
from the factory setting and differences in timing
between an old and a new oven of 5 to 10 minutes are
not unusual. 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 the knob off the shaft, look at the back of the
knob and note the current setting before making
any adjustment. The knob is factory set with the top

screw directly under the pointer.

Back of the OVEN TEMP knob

Lower screw moves toward

HO~ER

or COOLER

To adjust the thermostat:

1.

Pull off the knob.

2. Loosen both screws on back of the knob.

3. Hold both parts of the knob as shown in the
illustration of the back of the OVEN TEMP
knob and turn so the lower screw moves in
the desired direction. You will hear and feel the
notches as you turn the knob. Each notch changes
temperature about 15° Fahrenheit.

The lower screw

moves toward

HOTTER

to

increase

temperature.

The lower screw

moves toward

COOLER

to decrease the
temperature.

the

4. Tighten the screws.

5. Return the knob to the range.

Re-check oven performance before making any

additional adjustments.

9

How to Set Your Oven for Baking

BA~G

OVEN TEMP

350300

~QQ

++

%0

E

o

o@

~=

o
SJc

‘o&Q

@

How to Time Bake

<:Z~T

PUSH

TO TURN

OVEN

@

g

%

?

@

B~~E

7/o~0

SET

>$

TMD

To avoid possible burns, place the shelves in the
correct position before you turn the oven on.

1. Turn the OVEN SET knob to

OVEN TEMP knob to the desired temperature.

2. Check foods for doneness at minimum time on
recipe. Cook longer if necessary.

)

Switch off the heat and remove foods.

BA~G

The automatic oven timer controls are designed to
turn the oven on or off automatically at specific times
that you set. Examples of Immediate Start (the oven
turns on now and you set it to turn off automatically)
or Delay Start and Automatic Stop (setting the oven to
turn on automatically at a later time and turn off at a
preset stop time) are shown in the How to Set
Immediate Start and Automatic Stop and the How to
Set Delay Start and Automatic Stop sections.

NOTE: Before beginning, make sure your oven clock
shows the correct time of day.

BA~

and the

How to Set Immediate Start and Automatic Stop

Immediate Start is simply setting
oven to start baking now and turn
off at a later time automatically.
Remember, foods continue
cooking after controls are off.

OVEN TEMP

OVEN SET

~,~~T @

PUSH TO TURN

1. To set the Stop Time, push in the

knob on the STOP TIME dial

and turn the pointer to the time
you want the oven to turn off;
for example,
START dial should beat the
same position as the time of day

on the clock.

6:00.

The DELAY

10

2. Turn the OVEN SET knob
to TIME
OVEN TEMP knob to the
oven temperature; for example,

250°F.

immediately and will stop
at the time you have set.

BA~.

The oven will start

Turn the

NOTE: Foods that spoil easily
such as milk, eggs, fish, stuffings,
poultry and pork should not be
allowed to sit out for more than
one hour before or after cooking.
Room temperature promotes the
growth of harmful bacteria. Be
sure that the oven light is off
because the heat from the bulb will
speed harmful bacteria growth.

How to Set Delay Start and Automatic Stop

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

1. To set the Start Time, push in the knob on

the DELAY START
to the time you want the oven to turn on; for
example,

2. To set the Stop Time, push in the knob on the
STOP TIME dial and turn the pointer to time you

want the oven to turn off; for example,
means your recipe called for two and one-half
hours of baking time.

NOTE: The time on the STOP TIME
later than the time shown on the oven clock and the
DELAY START dial.

3:30.

did

and turn the pointer

did

6:00.

This

must be

OVEN

TEMP

3. Turn the OVEN SET knob to TIME
Turn the OVEN TEMP knob to

recommended temperature.

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

Carefully recheck the steps given above. If all
operations are done as explained, the oven will
operate as it should.

NOTE: Foods that spoil easily such as milk, eggs,
fish, stuffings, poultry and pork should not be allowed
to sit out for more than one hour before or after
cooking. Room temperature promotes the growth of

harmful bacteria. Be sure that the oven light is off
because the heat from the bulb will speed harmful
bacteria growth.

OVEN SET

BA~.

250°F.

or the

(continued next page)

11

I

For best baking results, follow these suggestions:

Oven Shelves

BA~G

(continued)

Arrange the oven

shelf or shelves
in the desired
locations while
the oven is cool.
The correct shelf
position depends
on the kind of
food and the
browning desired.
As a general rule,
place most foods in the middle of the oven, on either
the second or third shelf from the bottom. See the
chart for suggested shelf positions.

Preheating

Preheat the oven if the recipe calls for it. Preheat
means bringing the oven up to the specified
temperature before putting in the food. To preheat, set
the oven at the correct temperature—selecting a
higher temperature does not shorten preheat time.

~pe

of Food Shelf Position

Angel food cake
Biscuits or muffins
Cookies or cupcakes
Brownies
Layer cakes

I

Bundt

oruound cakes

Pies or pie shells
Frozen pies
Casseroles
Roasting

Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary. For ovens
without a preheat indicator light or tone, preheat 10
minutes. After the oven is preheated place the food
in the oven as
from escaping.

quic~y as possible to prevent heat

A

B or C
B or C
B or C

I

B orC

1

A orB

1

B or C
A (on cookie sheet)
B or C
A or B

I

I

Baking Pans

Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.

● Dark, rough or dull pans absorb heat resulting in a

browner, crisper crust. Use this type for pies.

● Shiny, bright and smooth pans reflect heat, resulting

in a lighter, more delicate browning. Cakes and
cookies require this type of pan.

● Glass baking dishes also absorb heat. When baking

in glass baking dishes, lower the temperature by

25°F.

and use the recommended cooking time in
the recipe. This is not necessary when baking pies
or casseroles.

12

Pan Placement

For even cooking and proper browning, there must be

enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.

Pans should not touch each other or the walls of the
oven. Allow 1 to 1
as from the back of the oven, the door and the sides. If
you use two shelves, stagger the pans so one is not
directly above the other.

X

inch space between pans as well

Baking Guides

When using prepared baking mixes, follow package recipe or instructions
for best results.

Cookies

When baking cookies, flat cookie sheets (without

sides) produce better-looking cookies. Cookies baked
in a jelly roll pan (short sides all around) may have
darker edges and pale or light browning may occur.

Do not use a cookie sheet so large that it touches the

walls or the door of the oven.
For best results, use only one cookie sheet in the oven

at a time.

Pies

For best results, bake pies in dark, rough or dull pans When baking cakes, warped or bent pans will cause
to produce a browner, crisper crust. Frozen pies in foil uneven baking results and poorly shaped products.
pans should be placed on an aluminum
for baking since the shiny foil pan reflects heat away
from the pie crust; the cookie sheet helps retain it. than it should be. If baked in a pan smaller than

cookiesheet

Cakes

A cake baked in a pan larger than the recipe
recommends will usually be crisper, thinner and drier

recommended, it may be undercooked and batter may

oveflow. Check the recipe to make sure the pan size

used is the one recommended.

Aluminum Foil

Never entirely cover a shelf with a large cookie sheet

or aluminum foil. This will disturb

circulation and results in poor baking. A smaller sheet

of foil may be used to catch a

on a lower shelf several inches below the food.

the

spillover

heat

by placing it

Don’t Peek

Set the timer for the estimated cooking time and do

not open the door to look at your food. Most recipes
provide minimum and maximum baking times such as

“bake 30-40 minutes.”

DO NOT open the door to check until the minimum

time. Opening the oven door frequently during
cooking allows heat to escape and makes baking
times longer. Your baking results may also

be affected.

13

ROAST~G

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.

1. Place the shelf in A or B position. No preheating

is necessary.

2. Check the weight
of the meat. Place it,
fat-side-up (or poultry
breast-side -up) on a
trivet in a shallow pan
as close to the size of
the meat as possible.
(The broiler pan with
grid is a good pan for
this.) Line the broiler pan with aluminum foil
when using the pan for marinating, cooking with
fruits, cooking heavily cured meats, or basting food
during cooking. Avoid spilling these materials

inside the oven or inside the oven door.

11

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:

4. Most meats continue to 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

10°F.;

will rise about 5° to

0
a

temperature rise, if desired, remove roast from
oven sooner (at 5° to
in the guide).

NOTE: You may wish to use TIME
as described in the Baking section of this book,
to turn oven on and off automatically.

Remember that food will continue to cook in the
hot oven and therefore should be removed when the
desired internal temperature has been reached.

to compensate for

10°F.

less than temperature

BA~

OVEN

TEMP

3. Turn the OVEN SET knob to BAKE and the
OVEN
be cooked at

TEMP knob to

375°F.

for best browning.

OVEN SET

325°F.

Small poultry may

Frozen Roasts

Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 10 to
25 minutes per pound additional
time (10 minutes 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 package label.

14

Questions and Answers

Q. Is it necessary to check for doneness with

a meat thermometer?

A. Checking the finished internal temperature at the

completion of cooking time is recommended.
Temperatures are shown in Roasting Guide. For
roasts over 8 lbs., check with thermometer at

half-

hour intervals after half the time has passed.

Q. Why is my roast crumbling when I try

to carve it?

A. Roasts are easier to slice if allowed to cool 10 to

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

ROASTmG GUmE

Oven

Temperature

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

Poultry

Chicken or Duck
Chicken pieces

Turkey

325°

325°

325°
325°
325°

325°
350°

325°

Doneness

Rare:
Medium:
Well Done:
Rare:

Medium:
Well Done:
Well Done:
Well Done:
To Warm:

Well Done:
Well Done:

Well Done:

Q. Do I need to preheat my oven each time

I cook a roast or poultry?

A.

It is unnecessary to preheat your oven.

Q. When buying a roast, are there any special tips

that would help me cook it more evenly?

A. Yes. Buy a roast as even in thickness as possible,

or buy rolled roasts.

Q. Can I seal the sides of my foil

“tent”

when

roasting a turkey?

A.

Sealing the foil will steam the meat. Leaving
it unsealed allows the air to circulate and brown
the meat.

Approximate Roasting Time
in Minutes

~er

Pound

Internal

Temperature

‘F.

3 to 5 lbs. 6 to 8 lbs.

2633

35-39 22-29

4G45

21-25
25–30
30-35

35-45
35-45 3&40

17–20 minutes per pound (any

3

to 5 lbs. Over 5 lbs.
3540
3540

10 to 15 lbs.
18-25

18–22

3&35

2G23

24-28
28–33

3G40

weighf

3G35

Over 15

15–20

Ibf

140°–15007
150°–1600
170°–1850

140°–1500t

150°–1600
170°–1850
170°–1800
170°–1800
115°–1250

185°–1900
185°–1900

In thigh:

185°–1900

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

tThe

U.S.

Dep~ment

some food poisoning organisms may survive.” (Source: Safe Food Book. Your

of Agriculture says “Rare beef is popular, but you should know that cooking it to only

Wtchen

Guide. USDA Rev. June 1985.)

140°F.

means

15

—

Broiling is cooking food by intense radiant heat from
the upper unit in the oven. Most fish and tender cuts
of meat can be broiled. Follow these steps to keep
spattering and smoking to a minimum.

1. If the meat has fat or gristle near the edge, cut

vertical slashes through both about 2 inches apart.
If desired, the fat maybe trimmed, leaving a layer
about 1/8 inches thick.

2. Place the meat on the broiler rack in the broiler pan
which comes with the oven. Always use the rack so

the fat drips into the broiler pan; otherwise the

juices may become hot enough to catch fire.

3. Position the shelf on the recommended shelf

position as suggested in the Broiling Guide. Most
broiling is done on C position.

4. Leave the door ajar
at the stop position.

The door stays open
by itself, yet the
proper temperature
is maintained in
the oven.

5. Turn the OVEN SET knob to BROIL and the

OVEN
not necessary. (See notes in the Broiling Guide.)

6. Turn food only once during broiling. Time foods
for first side according to the 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 the thinnest food.)

7. When finished broiling, turn the OVEN SET knob
to OFF. Serve food immediately, leaving the broiler

pm

for easiest cleaning.

TEMP knob to BROIL. Preheating units is

and rack outside oven to cool during the meal

Use of Aluminum Foil

You can

your broiler pan and broiler rack. prevent fat and meat juices from
However, you must mold the foil
tightly to the rack and cut slits in
it just like the rack.

use aluminum foil to line

Without the slits, the foil will
draining to the broiler pan. The

juices could become hot enough to

catch on fire. If you do not cut the
slits, you are frying, not broiling.

Questions and Answers

Q. When broiling, is it necessary to always

use a rack in the pan?

A. Yes. Using the rack suspends the meat over the

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

Q. Should I salt the meat before broiling?

A. No. Salt draws out the juices and allows them to

evaporate. Always
with tongs; piercing meat with a fork allows juices

to escape. When broiling poultry or fish, brush

each side often with butter.

sal~after

cooking. Turn meat

16

Q. Why are my meats not turning out as brown

as they should?

A.

In some areas, the power (voltage) to the oven
may be low. In these cases, preheat the broil unit
for 10 minutes before placing broiler pan with
food in oven. Check to see if you are using the
recommended shelf position. Broil for 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

v.

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.

..——

1. Always use the broiler pan and grid 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. The oven door should be open to the broil

stop position.

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

piercing the meat and losing juices.

4. If desired, marinate meats or chicken before

broiling, or brush with barbecue sauce last 5 to

10 minutes only.

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

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

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

1 k times per side.

Food
Bacon

Ground Beef

Well Done

Beef Steaks

Rare
Medium
Well Done

Medium
Well Done

Chicken

Bakery Products

Bread (Toast) or
Toaster Pastries

English Muffins

Lobster Tails

Fish

Ham Slices

(precooked)

Pork Chops

Well Done

Lamb

Cbops

Medium
Well Done

Medium
Well Done

Wieners

precooked sausages,
bratwurst

and similar

Quantity antior

Thickness

1/2

lb. (about 8

thin slices)

1 lb. (4 patties)

1/2 to 3;4

inch” thick

1 inch thick

(1 to 1X lbs.)

1X

inch thick

to 2ti

lbs.)

(2

1

whole

(2 to

2ti

lbs.),

split lengthwise

2 to 4

slices

1 pkg. (2)

2 (split)

24

(6 to 8 oz. each)

l-lb. fillets 1/4 to
1/2 inch thick with lemon butter

1

inch thick

2 (1/2

inch thick)
2(1 inch thick),
about 1 lb.

2(1 inch thick)
about 10 to 12 oz.

2

(1%

inch thick),

about 1 lb.
l-lb. pkg. (10)

Shelf

Position

c

c
c

c
c

c
c

c

A

c
c

B

c

B

c
B

c
c

c

B

c

HIor I First Side

I

HI

HI 6

I

HI 13-16

I

HI

LO

HI

HI

HI

+

10

12
10

15

10

13

10

12

14

17

6

Second Side

Time. Minutes

Arrange in single layer

7

5

8

5

8

6

11

7–8

l&16

2C25

l&15

1/2

Do not

turn over.

5

8

10
13

9

Space evenly.

Up

to 8 patties take about same time.

Steaks less than 1 inch thick cook
through before browning. Pan frying
is recommended.

Slash fat,Rare

Reduce time about 5 to 10 minutes
per side for cut-up chicken. Brush each
side with melted butter. Broil
down

first,

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

Cut through back of
Brush with melted butter
and after

hdf

of broiling time.

Handle and turn very carefully. Brush

cooking, if desired. Preheat broiler to
increase browning.

Increase time 5 to 10 minutes

llA

inch thick or home

for
Slash fat.

Slash fat.

10

12

12–14

1-2

If desired, split sausages in half

Iengthwise;”cut

into

I

witb butter,

shell.

b~fore

and during

~-to

6-inch pieces.

skin-side-

Sp~ad open.

&fore

broiling

per

side

cur~d

ham,

17

CAW Am

Proper care and cleaning are important so your oven will give you efficient
and satisfactory service. Follow these directions carefully in caring for your
oven to assure safe and proper maintenance.

CLEAN~G

Control Panel and Knobs

It’s a good idea to wipe the control panel after each
use of the oven. Clean with mild soap and water or

vinegar and water, rinse with clean water and polish
dry with a soft cloth.

Do not use abrasive cleansers, strong liquid
cleaners, plastic scouring pads or oven cleaners on
the control panel—they will damage the finish.

50/50 solution of vinegar and hot water works well.

The control knobs may be removed for easier
cleaning. To remove knob, pull it straight off the

stem. If knob is difficult to remove, place a towel or
dishcloth between the knob and control panel and pull
gently. Wash the knobs in soap and water or a vinegar
and hot water solution but do not soak.

A

To clean oufiide glass finish, use a glass cleaner. Do
not allow the water or cleaner to run down inside
openings in the glass while cleaning.

Metal

park can be cleaned with soap and water.

Do not use steel wool, abrasives, ammonia, acids or
commercial oven cleaners. Dry with a soft cloth.

Metal Parts

Do not use steel wool, abrasives, ammonia or
commercial oven cleaners. To safely clean surfaces;
wash, rinse and then dry with a soft cloth.

Glass Sutiaces

To

clean the outside glass finish, use a glass cleaner.
Rinse and polish with a dry cloth. Do not allow the
water or cleaner to run down inside openings in the
glass while cleaning.

18

Broiler Pan and Rack

After broiling, remove the broiler pan and rack from

the oven. Remove the rack from the pan. Carefully

pour out the grease in the pan into a proper container.

If food has burned on, sprinkle the rack with
detergent while hot and cover with wet paper towels

or a dishcloth. That way, burned-on foods will soak

loose while the meal is being served.

Wash; scour if necessary. Rinse and dry. The broiler
pan and rack may also be cleaned in a dishwasher. Do
not store a soiled broiler pan and rack anywhere in the
oven. Do not clean in a self-cleaning oven.

Oven Shelves

Shelves can be cleaned by hand using soap and water
or with an abrasive cleanser.

shelves with clean water and dry.

To remove heavy, burned-on soil,

scouring pads. After scrubbing, wash with soapy water,
rinse and dry.

Shelves may also be cleaned in a self-cleaning oven,
but will discolor and lose some luster.

After cleaning, rinse the

you may use

Oven Lamp Replacement

CAUTION: Before replacing your oven lamp bulb,

disconnect the electric power for your range at the

main fuse or circuit breaker panel or pull the plug.

Be

sure to let the lamp cover and bulb cool

completely before removing or replacing them. When

in use, light bulbs can become warm enough to break
if touched with a moist cloth or towel. When cleaning,
avoid touching warm lamps with cleaning cloths if the

lamp cover is removed.
The oven lamp (bulb) is covered with a glass

removable cover which is held in place with a

tie

wire. Remove
the cover easily.

To remove:

● Hold your hand under the cover so it doesn’t fall

when released. With fingers of the same hand,
firmly push back the wire until it clears the cover.
Lift off the cover.

oven door, if desired, to reach

DO NOT

● Replace bulb with 40-watt home appliance bulb.

~MOVE

ANY

SC~WS.

To replace cover:

● Place it into the groove of the lamp receptacle. Pull

the wire forward to the center of cover until it snaps
in place. When in place, the wire holds the cover
firmly. Be certain the wire is in the depression in the
center of the cover.

● Connect electric power to the range.

(continued next page)

19

Porcelain Oven Interior

CAW Am

(continued)

CLEAN~G

With proper care, the porcelain enamel finish on the
inside of the oven—top, bottom, sides, back and
inside of the door—will stay new-looking for years.

Let range cool before cleaning. We recommend that
you wear rubber gloves when cleaning the range.

Soap and water will normally do the job. Heavy
spattering or
mild abrasive cleaner. Soapy, wet metal pads may also

be used. Do not allow food spills with a high sugar or
acid content (such as milk, tomatoes, sauerkraut, fruit

juices or pie filling) to remain on the surface. They

may cause a dull spot even after cleaning.

Household ammonia may make the cleaning job
easier. Place 1/2 cup in a shallow glass or pottery
container in a cold oven overnight. The ammonia
fumes will help loosen the burned-on grease and food.

spillovers

may require cleaning with a

Lift-Off Oven Door

The oven door is removable, but it is heavy. You may
need help removing and replacing the door.

To remove the door,

open it a few inches
to the special stop

position

the door open. Grasp
firmly on each side and
lift the door straight

and off the hinges.

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

To replace the door, make sure the hinges are in the
special stop position. Position the slots in the bottom
of the door squarely over the hinges at the same time.
If hinges snap back against the oven frame, pull them
back out.

that will hold

up

~1

)Y

L

-II

~

~

Illw%

If necessary, you may use an oven cleaner.

Follow package directions.

Cautions about using spray-on oven cleaners:

Q

Do not

spray on the electrical controls and switches

because it could cause a short circuit and result

in

sparking or fire.

● Do not allow a film from the cleaner to build up

on the temperature sensor—it could cause the oven
to heat improperly. (The sensor is located at the top
of the oven.) Carefully wipe the sensor clean after
each oven cleaning, being careful not to move the

sensor as a change in its position could affect how

the oven bakes.

● Do not spray any oven cleaner on the oven

door, handles or any exterior surface of the oven,
wood or painted surfaces. The cleaner can damage
these surfaces.

TO CLEAN THE DOOR:
Inside of door:

● Soap and water will normally do the job.

Heavy spattering or
cleaning with a mild abrasive cleaner. Soapy, wet
metal pads may also be used. Do not allow food

spills with a high sugar or acid content (such as
milk, tomatoes, sauerkraut, fruit juices or pie filling)
to remain on the surface. They may cause a dull

spot even after cleaning.

c

Household ammonia may make the cleaning job

easier. Place 1/2 cup in a shallow glass or pottery

container in a cold oven overnight. The ammonia

fumes will help loosen the burned-on grease and food.

● If necessary, you may use an oven cleaner.

Follow package directions.

Outside of door:

● Use soap and water to thoroughly clean the top,

sides and front of the oven. DO NOT let water run

down through openings in the top of the door. Rinse

well. You may also use a glass cleaner to clean the

glass on the outside of the door.

● Spillage of marinades, fruit juices, tomato sauces

and basting materials containing acids may cause

discoloration and should be wiped up immediately,

When surface is cool, clean and rinse.

● Do not use oven cleaners, cleansing powders or

harsh abrasives on the outside of the door.

spillovers

may require

20

PROBLEM

OVEN

DOES

NOT

WORK

POSSIBLE CAUSE

● Difficulty may

a blown oven
main circuit breaker, depending on
breaker is involved, reset
(a cartridge-type)

WI~ ELECTHCAL CIRCWTS,

the

fuse blows or circuit breaker

NOTE: Apartment tenants or condominium owners

mmagement to perform this check before calling for service.

●

Oven

controls me not properly set.

~

in the main distribution panel of your house caused by

circuit fuse, a tipped oven circuit breaker, the main fuse or

nature

of

the

it. If

should

be changed BUT

power

the control box uses fuses, the

OMY

If after

trips again,

doing one

cdl fur service.

supp~y.

BY SOMEONE

of these procedures,

should

request their building

If a circuit

ov~n

fuse

FAMfLIAR

the

AUTOMATTC

TIMER DOES NOT
WORK

BA~NG

UNSATISFACTORY

BROIL~G

UNSATISFACTORY

OVEN

PROPEUY

RESULTS

RESULTS

z

Check to be certain step-by-step directions were

See the Automatic Oven

● Check material and size of

If the oven was

oven completely off and open the door wide so it can cool (5 to 10 minutes).

Then close the oven door and preheat as directed on

* Be

excessive

suggested on the broiling guide? If

handled according to directions?

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

GE Answer

800.626.2000
consumer information service

Center@

sure

the

OVEN

smoking

Time~ section.

baking

used

for

broiling~ust

~P

and the

and spattering:

foIlowed

utensil: ~lacement of shelf

befo~

it is preheated

OVEN

SET

Were

shelf and

durninurn

are

foil

set at

broiler

correctly.

Baking

BROW.

pan at

was used

for b~ing,

on

and

food in oven.

page.

If

there

position

broil rack,

turn the

was

was it

21

NOTES

22

Wdll

With the purchase of your new GE appliance, receive

Be There

tie

assurance that if you ever need information or assistance

from GE,

wdll

be there. All you have to do is call–toll-free!

GEAnswer Cente~

In-Home Repair

Servjce

80MEXARES

(80W32-273fl

AGE consumer service professional
will provide expert repair service,
scheduled at a time that’s convenient

foryou. Many GE Consumer Service
company~perated locations offer

you service today or tomorrow, or at

yourconvenience (7:00

weekdays,
days). Our factory-trained technicians

know your appliance inside and

so most repairs can be handled in just

one visit.

9:00

a.m. to

a.m. to

7:00

2:00

p.m. Satur-

p.m.

out–

Service

Con&acts

80&62&2224

You can have the secure feeling that
GE Consumer Service will still be
there after your warranty expires. Pur­chase 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 future
service at today’s prices.

multiple-

Whatever your question about any G“
major appliance, GE Answer Center

information service is available to
help. Your call–and your

will be answered promptly and

courteously. And you can call any
time. GE Answer Center” service is

open 24 hours a day, 7 days a week.

Telecommunication Detice for tie Deaf

question–

c

Pa& andAccessorjes

80M2&2002

hdividti qudfied

own appliances can have needed
parts or accessories sent directly to
their home.

vides access to over 47,000 parts... and
all GE Genuine Renewal Parts are
fully warranted. VISA, MasterCard
and Discover cards are accepted.

Usermaintenauce
contied in tis
dures
auyuser.
shodd

vice personnel. Caution must be
exercised, since improper servicing

may

cause unsafe operation.

The GE parts system pro-

intended to be performed by

Other servicing

be referred to

to

setice

instructions

bootiet cover

gener~y

qtified

their

proce-

ser-

kr Customen Wjth
SpecjalNeeds...

80~62E2000

Upon request,
controls for a variety of GE
and a brochure to assist in planning a
barrier-free kitchen for persons with
limited mobility. To obtain these
free of charge, call 800.626.2000.

Consumers
or speech who have access to a
or a conventional teletypewriter may
call

800-TDD-GEAC

to request information or service.

GEtill

provide

appliances

tith

impaired hearing

(800-83

Braillf

items

TDD

M322)

I

YOUR GE BUILT-IN OVEN

WARRANTY

Save

proof of original purchase date such as your sales slip or

cancelled

check to establish warranty period.

I

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,
your home to repair or replace

pati

patis

of

the oven

and service labor in

any

that fails 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

CenteP

800.626.2000
consumer information service

●

Improper installation.
if you have an installation problem,

contact your dealer or installer. You
are responsible for

providingadequate

electrical, gas,
exhausting and other connecting
facilities as described in the

Installation Instructions provided

with the product.

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

ordina~

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
or for the service technician’s travel
costs to your home.

~he

service

shop

All warranty sewice will be

providedby

our

Facto~

Service
Centers or by our authorized
Customer

Care” servicers during

normal working hours.
Should your appliance need

service, during warranty period or
beyond, call 800-GE-CARES
(800-432-2737).

●

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

NOTRESPONSIBLE

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

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

Part No. 164

P[]h. No 49-8357

—-.

MNU050 Rev. 2

7-92 CG

D2588P155

.-

----

If further help is needed concerning this warranty, write:

Manager<onsumer

6’04

Warrantor: General Electric Company

Affairs, GE Appliances, Louisville, KY 40225

JRS04GP

JKS05P

JKS05GP