GE JMP26 Owner's Manual

Howto getthe bestfrom

Energy-savingtips

Surfacecooking
Ovencooking
Self-cleaningoven

Continuous-cleaning oven p28
Questions.

Use the ProblemSolver p35

' 9

p4
p6

p15

p26

UseandCare
instructions

GENERAL ELECTRIC

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

Safety Instructions .......... 3,4

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

Installing the Range ........... 5

LevelingtheRange .......... 5

Surface Cooking ............. 6

HomeCanningTips ......... 7

Surface Cooking Guide ...... 8,9

The3-inq Unit ........... 10, 13

Griddle ................. 10, 13

Automatic Surface Unit ....... 11

Automatic Surface Unit Guide ..12

Automatic Timerand Clock .... 14

UsingYourOven ............ 15

Baking .................... 16

Baking Guide ............... 17

Roasting ................... 18

Meat Thermometer .......... 19

Roasting Guide .............. 20

Broiling .....................

Broiling with

Meat Thermometer ....... 22

Broiling Guide .............. 23

Rotisserie .................. 24

Rotisserie Time and

Temperature Guide ........ 25

Operating the

Self-CleaningOven ..... 26,27

Contilmous-Cleaning

Oven Care ................ 28

CareandCleaning ......... 29-31

Cleaning Guide .......... 32,33

IfYouNeedService ....... 33

Exhaust System ............. 34

TheProblem Solver ........ 35

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

Beforeusingyourrange,

readthis bookcarefully.

Itisintendedtohelpyouoperate and
maintainyournewrangeproperly.

Keepithandyforanswerstoyour
questions.

Ifyoudon'tunderstandsomething
orneedmorehelp, write (include

yom_honenumber):
Consumer Affairs

General ElectricCompany
AppliancePark
Louisville, KY40225

Write down the model
and serial numbers.

You'll find them on a label located
on the front of the range behind the

oven door.
These nulnbers are also on the

Consumer Product Ownership
Registration Card that came with

your range. Before sending in this

card, please write these numbers
here:

Model Number

SerialNumber

Use these lmmbers in any
correspondence or service calls

concerning your range.

If you received

a damaged range...

Immediately eomact the dealer (or
builder) that sold you the range.

Save time and money.

Before you request

service...

Check the Problem Solver on
page 35. It lists minor causes of

operating problems that you can
correct yourself.

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 or

replace any part of your range

unless it is specifically

recommended in this book. All

other servicing should be referred
to a qualified technician.

.Before performing any service,

DISCONNECF THE RANGE
POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION
PANEL BY REMOVING THE
_USE OR SWITCHING OFF

t'HE CIRCUIT BREAKER.

•Do not leave children alone--

Children should not be left alone

or unattended in area where
appliance is in use. They should

never be allowed to sit or stand on
any part of the appliance.

,Don't allow anyone to climb,
stand or hang on the door,

drawer or range top. They
could damage the range and

even tip it over, causing severe

personal injury.

• CAUTION: ITEMS OF
INTEREST TO CHILDREN

SHOULD NOT BE STORED
IN CABINETS ABOVE A
RANGE OR ON THE
BACKSPLASH OF A RANGE--

CHILDREN CLIMBING ON
THE RANGE TO REACH
ITEMSCOULDBE SERIOUSLY

INJURED.

•Wear proper clothing. Loose

fitting or hanging garments should

never be worn while using the
appliance. Flammable material
could be ignited if brought in

contact with hot heating elements
and may cause severe burns.

,,Use only dry potholders--
Moist or damp potholders on hot

surfaces may result in burns from
steam. Do not let potholders touch

hot heating elements. Do not use

a towel or other bulky cloth.

,Never use your appliance for

warming or heating the room.

• Storage in or on appliance--

Flammable materials should not
be stored in an oven or near

surface units.

• Keep hood and grease filters
clean to maintain good venting

and to avoid grease fires.

• Do not let cooking grease
or other flammable materials

accumulate in the range or
near it.

• Do not use water on _rease
fires. Never pick up a naming

pan. Smother flaming pan on

surface unit by covering pan

completely with well fitting lid,
cookie sheet or fiat tray. Flaming
grease outside a pan can be put

out by covering with baking
soda or, if available, a multi-

purpose dry chemical or foam.

• DO NOT TOUCH HEATING

ELEMENTS OR INTERIOR

SURFACE OF OVEN. DO NOT

TOUCH SURFACE UNITS OR
AREAS NEAR SURFACE UNITS.

Surface units and oven heating
elements--also areas nearby--

may be hot enough to burn even
though they are dark in color.

During and alter use, do not

touch, or let clothing or other

flammable materials contact
surface units, areas nearby

surface units or any interior area

of oven until all of these areas
have had sufficient time to cool.

Potentially hot surfaces included
are:

--Around surface units: the
cooktop and areas facing the

cooktop.

--Around oven: ovenvent
openings and surfaces near the

openings, crevices around the
oven door, and the edges of the

door window.

• When cooking pork, follow

our directions exactly and always
cook the meat to at least 170°E

This assures that, in the remote
possibility that trichina may be

present in the meat, it will be
killed and meat will be safe to eat.

(continuednextpag>

(continued)

Oven:

• Stand away from the range

when opening oven door. The
hot air or steam which escapes

can cause burns to 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 iniury.

• Keep oven vent ducts
unobstructed.

• Keep oven free from grease
buildup.

• Place oven shelves in desired
position while oven is cool. If

shelves must be handled when

hot, do not let potholder contact
heating units in the oven.

• Pulling out shelf to the shelf
stop is a convenience in lifting

heavy foods. It is also a precaution
against burns from touching hot

surfaces of the door or oven walls.

• When using cooking or roasting
bags in the oven, follow the

manufacturer's directions.

• Do not use your oven to dry
newspapers. If overheated, they

can catch fire.

Self-Cleaning Oven:
,Do not clean door gasket. The

door gasket is essential for a good

seal. Care should be taken not to

rub, damage or move the gasket.

• Do 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 the oven.

• Clean only parts listed in this
Use and Care Book.

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

utensils.

Surface Cooking Units:

• Use Proper Pan Size--This

appliance is equipped with one or

more surface units of different

size. Select utensils having fiat
bottoms large enough to cover the

surface unit heating element. The

use of undersized utensils will

expose a portion of the heating

element to direct contact and may

result in ignition of clothing.

Proper relationship of utensil to
burner will also improveefficiency.

,Never leave surface units
unattended at high heat settings.

Boilover causes smoking and

greasy spillovers that may catch

onfire.

• Be sure drip pans and vent ducts

are not covered and are in place.

Their absence during cooking

could damage range parts and

wiring.

• Don't use aluminum foil to

line drip pans or anywhere in the

oven except as described in this
book. Misuse could result in a

shock, fire hazard, or damage to

the range.

• Only certain types of glass,

glass/ceramic, ceramic, earthenware,

or other glazed containers are

suitable for range-top service;

others may break because of the

sudden change in temperature.

(See Section on "Surface

Cooking" for suggestions.)

• To minimize burns, ignition of

flammable materials, and

spillage; the handle of a container
should be positioned so that it is

turned toward the center of the

range without extending over

nearby surface units.

• Don't immerse or soak

removable surface units. Don't
put them in a dishwasher.

•Always turn surface unit to
OFF before removing utensil.

• Keep an eye on foods being
tried at HIGH or MEDIUM

HIGH heats.

•To avoid the possibility of a
burnorelectric shock,alwaysbe

certain that the controls for all

surfaceunits are at OFF position

and allcoils are cool before

attemptingto remove the unit.
.When flaming foods under

the hood, turn the fan off. The

fan, if operating, may spread

the flame.

• Foods for frying should be as

dry as possible. Frost on fi*ozen

foods or moisture on fiesh foods

can cause hot fat to bubble up and
over sides of pan.

•Use little fat for effective
shallow or deep-tat frying. Filling

the pan too full of fat can cause

spillovers when food is added.

• If a combination of oils or fats

will be used in fining, stir together
before heating, or as tats melt

slowly.

•Always heat fat slowly, and

watch as it heats,

• Use deep tat thermometer

whenever possible to prevent
overheating fat beyond the

smoking point.

Your range, like many other
household items, is heavy and

can settle into soft floor coverings
such as cushioned vinyl or

carpeting. When moving the range

on this type of flooring, use care,

and it is recommended that these
simple and inexpensive instructions

be followed.

Unless it is a built-in off-the-floor
model, the range should be installed

on a sheet of plywood (or similar

material) as follows: When the

floor covering ends at the ft'ont of

the range, the area that the range

will rest on should be built up with
plywood to the same level or higher

than the floor covering. This will
allow the range to be moved for

cleaning or servicing.

On models with bottom storage

&awer, leveling screws may be

located on the front two corners of

the base of the range or on all four
corners. Remove the bottom &awer

and you call level the range on

all uneven floor with the use of

a lmtdriver.

To remove drawer, pull drawer

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

drawer, insert glides at back of

drawer beyond stop on range glides.

Lift &awer if necessary to insert

easily. Let front of &awer down,

then push in to close.

Surface Cooking

• Use cookware of medium weight
alumilmm, with tight-fitting covers

and flat bottoms which completely
cover the heated portion of the

surface unit.

• Cook flesh vegetables with a
minimum amount of water in a

covered palL.

• Watch foods when bringing them
quickly to cooking temperatures at

HIGH heat. When food reaches
cooking temperature, reduce heat

immediately to lowest setting that
will keep it cooking.

• Use residual heat with surface
cooking whenever possible. For

example, when cooking eggs in the
shell, bring water to boil, then turn

to OFF position to complete the
cooking.

• Use correct heat for cooking task:
HIGH to start cooking (if time

allows, do not use HIGH heat to
start).

MEDIUM HI quick browning.
MEDIUM slow frying.
LO_finish cooking most

quantities, simmer double boiler
heat, and special for small quantities.

• When boiling water for tea or
coffee, heat only tile amount

needed. It is not economical to boil
a container full of water for one or

two cups.

Oven Cooking

• Preheat oven only when
neeessm T. Most foods will cook

satisfactorily withom preheating. If

you find preheating is necessau,
watch tile indicator light, and put

food in tile oven promptly after the
light goes ore.

• Always mrn oven OFF before

removing food.
* During baking, avoid _equent

door openings. Keep door open as

short a time as possible when itis

opened.

• Cook complete oven meals
instead of just one food item.

Potatoes, other vegetables, and

some desserts will cook together

with a main-dish casserole, meat
loaf, chicken or roast. Choose

foods that cook at the same

temperature and in approximately
the same time.

• Use residual heat in the 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.

See Surface Cooking Guide on pages 8-9.

'_bursurface units and controls are
designed to give you an infinite

choice of heat scttings for surface
u11itcook ing.

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

"cl icks" at those positions; "click"
on HIGH marks the highest setting;
the lowest setting is between the

words LOW and OFF. In a quiet
kitchen, you may hear st ight
"'clicking" sounds during cooking,

indicating heat settings selected

are being maintained.

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

Step 1:

Grasp control knob and push in.

Step 2:
Turn either cloclc_,ise or counter-

clockwise to desired heat setting.

HI Quick start for cooking;

bring water to boil.

MED Fast fry, pan broil; maintain
HI thst boil on large amount of

tbod.

MED Saute and brown; maintain

slow boil on large amount
of fi_od.

LOW Cook after starting at HIGH;

cook with little water in
covered pan.

WM Steam rice, cereal; maintain

serving temperature of most
_bods.

NOTE:

1. At HIGH, MED HI, never leave

food unattended. Boilovers cause
smoking; greasy spillovers may

catch fire.

2. At WARM, LOW, melt
chocolate, butter on small unit.

Control must be pushed in to set

only from OFF position. When
control is in any position other

than OFF, it maybe rotated

without pushing in.

Be sure you turn control to OFF
when you finish cooking. An

indicator light will glow when ANY
heat on any sudhce unit is on.

_. May I can foods and preserves

on my surface units?
A. Yes, but only use utensils

designed for canning purposes. Check
the malmfacturer's instructions aim

recipes for preserving foods. Be

sure canner is flat-bottomed and

fits over the center of your Calmd _>

unit. Since canning generates large
anaounts of steam, be careful to

avoid burns flom steam or heat.
Canning should only be done on

surface units.

Q. Can I cover my drip pans with

foil?

A. No. Clean as recommended in
Cleaning Guide.

Q. Can I use special cooking
equipment, like an oriental wok,

on any surface units?
A. Utensils without flat surfaces

are not recommended. The life of
your surface unit can be shortened

and the range top can be damaged
from the high heat needed for this

type of cooking.
Q. Why am I not getting the heat

I need from my units even though
I have the knobs on the right

setting?
A. After turning surface unit oft"

and making sure it is cool, check to
make sure that your plug-in units

(on models so equipped) are securely
thstened into the surE:aceconnection.

Q. Why do my utensils tilt when I
place them on the surface unit?

A. Because the surface unit is
not llat. Make sure that the "feet"

on your Calrod q:'units are sitting
tightly in the range top indentation

aim the reflector ring is fiat on the
range surface.

Q. Why is the porcelain finish on

my containers coming off:'

A. If you set your Calrod +_unit
higher than required fl_r the
container material, and lea_ c it, the

finish may smoke, crack, pop. or
burn depending on the pot or pan.

Also, a too high heat lot long
periods, and small amounts of dry

food, may damage the finish.

Canning should be done on
cooktop only.

In surface cooking of foods other
than calming, the use of large-

diameter utensils (extending more
than 1-inch beyond edge of trim ring)
is not recommended. However,

when canning with water-bath or
pressure canner, large-diameter

utensils may be used. This is
because boiling water temperatures

(even under pressure) are not

harmflfl to cooktop surfaces

surrounding heating unit.

HOWEVER, DO NOT USE
LARGE DIAMETER CANNERS

OR OTHER LARGE DIAMETER
UTENSILS FOR FRYING OR

BOILING FOODS OTHER
THAN WATER. Most syrup or

sauce mixtures and all types of
frying cook at temperatures nmch

higher than boiling water. Such
temperatures could eventually

harm cooktop surfaces SUlTounding

.ating units.

1. Bring water to boil on HIGH

heat, then after boiling has begun.
adjust heat to lowest setting to
maintain boil (saves energy and

best uses surface unit. )

2. Be sure canner fits over center
of surface unit. If your range does

not allow calmer to be centered on
surface unit, use smal let+diameter
containers for good calming results.

3. Flat-bottomed calmers give best
calming results. Be sure bottom of
canner is flat or sl ight indentation

fits slmgly over surface unit.
Canners with flanged or rippled

bottoms (often found in enamelware)

are not recommended.

RIGHT WRONG

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

are aw_ilable from the manufacturer
of your canner: manufacturers of

glass jars for canning, such as Ball
and Kerr; and the United States

Department of Agriculture
Extension Service.

5. Remember, in following the
recipes, that calming is a process
that generates large amounts of

steam. Be careful while canning to

prevent burns from stcam or heat.
NOTE: If your range is being

operated on low power (voltage).
canning may take longer than

expected, even though directions
have been careflflly followed. The

process may be improved by:
(1) using a pressure canner, and

(2) for fastest heating of large
water quantities, begin with
HOT tap water.

1.Usemedium-orheavy-weight

cookware.Alunmmmcookware
conductsheatfasterthanother

metals.Castironandcoatedcast
ironcookwareisslowtoabsorb

heat,butgenerallycooksevenlyat

LOW or MEDIUM settings. Steel

pans may cook unevenly if not

combined with other metals.

Use non-stick or coated metal
cookware. Flat ground Pyroceram ®

saucepans or skillets coated on the

bottom with aluminum generally
cook evenly. Use glass saucepans

with heat-spreading trivets
available for that.puqgose.

2. To conserve the most cooking
energy, pans should be flat on the

bottom, have straight sides and tight

fitting lids. Match the size of the
saucepan to the size of the surface
unit. A pan that extends more than

an inch beyond the edge of the trim
ring traps heat which causes

"crazing" (fine hairline cracks) on

porcelain, and discoloration

ranging from blue to dark gray on
chrome trim rings.

Food

Cereal

Cornmeal, grlls,

oatmeal

Cocoa Uncovered HI. Stir together wa_er or

Coffee

Eggs
Cooked in shell

Fried sunny-side-up

Fried over easy

Poached

Scrambled or omelets

Fruits

\Ieats, Poultry
Braised: Pot roasts of

)ee£ lamb or veal

,ork steaks and

:hops

Pan-flied: Tender
:hops; thin steaks up

o 3/4-inch: minute
_teaks; hamburgers
E'ranks and sausage;

thin fish fillets

Cookware to Start Cooking Cooking Comments

Covered

Saucepan

Saucepan milk, cocoa ingredients

Percolator HI. At first perk, switch LOW to maintain gentle but Percolate g to 10 minutes ii_i

Covered

Saucepan

Covered
Skillet

Uncovered
Skillet

Covered
Skillet

Uncovered
Skillet

Covered
Saucepan

Covered
Skillet

Uncovered

Skillet

Directions and Setting Setting to Complete

HI. In covered pan bring

wa_er to boil bet\)re adding

cereal.

Bring lust to a boil.

heat to LOW steady perk 8 cups. less liar ll,v.er cups_

HI Cover eggs with COOI
water. Cover pan. cook
umil steaming.

MED HI. Melt butter, add
eggs and coxer skillet,

HI. Mch butter

HI. In covered pan bring
water to a boil.

HI. Heat butter until light
golden lr_ color-

HI. In covered pan bring

fruit and water to boll.

HI Melt fat, then add meat.

Switch to MED HI to
brown meat. Add water or

other Iiquid.

HI. Preheat skillet, then
grease lightly

LOW or WM, then add cereal.
Finish thning according
to package directions

MED. to cook 1 or 2 minutes
to completely blend ingredients

LOW. Cook only 3to 4
minutes for soft cooked:

15 minutes for- hard cooked

Continue cooking at MED HI
until whites are just set, about

3 to 5 more minutes
LOW, then add eggs. When

botloms oF eggs have just set,
carefiflly turn over to cook

other side.
LOW. Carefiflly add eggs.

Cook uncovered about 5
minutes at MED HI.

MED Add egg mixture
Cook, stirring to desired

doneness.

LOW. Stir occasionally and
check for sticking,

LOW. Simmer until ±\_rk
tender

MED HI or MED Brown and
cook to desired doneness,

turning over as needed.

Cereals bubble and expand as
they cook: use large enough
saucepan to prevent boilovei-.

Milk boils over rapidly. Watch as

boil ing point approaches.

If you do not cover skillel.bastc
eggs with l:at to cook Iopsevenly

Remove cooked eggs w ith stottcd
spoon or pancake turner.

Eggs continue to set slightly after
cooking. For omelet do not stir

last few minutes When set, lokl
in hal£

Fresh fruit: Use 1/4 to 1/2cup

water per pound of fruit.

Dried fruit: Use water as package
directs. Time depends on whether
fiuit has been presoaked If not
allow more cookingtlltle.

Meat can be seasoned and flomed
before it is browned, if desired.

Liquid variations l_r flavor could
be wine fluit or tomato juice or

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

2 hours Beef Stew: 2 to 3 hours
Pot Roast: 2 _'.,to4 hours.

Pan flying is best for thin steaks
and chops. If rare is desired pre-
heat skillet befi)re adding meat

:I.Deep Fat Frying. Do not overfill
Kettle with fat that may spill over
when adding food. Frosty foods

bubble vigorously. Watch foods

frying at HIGH temperatures and

keep range and hood clean tTom

accumulated grease.

RIGHT

WRONG

OVER l"

Food

Fried Chicken

Cookware

Covered
Skillet

Directions and Setting
to Start Cooking

HI. Melt fi_t. Switch to MED
HI to brown ehk:kc_

Setting to Compleie
Cooking

LOVL ('_rveT skillet and

cookunlt I rondel.

UilcO\er ]list ['ev_ llllntltc%

(_lllllll/tqli_

I.or crisp dry chicken, o_er onl}
allcr s_ itching Io I,OW lbi It)

I)liIItltO'_ 1_ I1COVt'l alk] _OOtM {/IHlil/ff

occasionally 10to 2t) iilh/ute_

Pan bloiied bacon

Uncovered
Skillet

HI. In cold skilM_ arrange
bacotl slices> Cookjtlst

MID HI. Cook,lurnmg
_er it\needed

*\ ]}lOFt" attelltiOll-Ilc¢ lllclhod
iS I0 Si;tll alld cook lit MEI;'

unlil starting Io _lzzle

Sauteed: Less teMer
thin steaks (cMck,

C(wered
Skillet

HI. Moll Cat. Switch t_ MED
to brown slow 1_

LO+' (?o_crandc_&

nnt Itender,

Meat ma) bc breaded or

l_l_lrt l)ated i n _;ltlC_ he!_te t [ \ i fig

round, etc ); liver:
thick or whole fish

Smnnered or stewed
meat; chicken; corned

beef: smoked polk:
stewing beef: tongue;

etc

Melting chocolate, WM. AIk_ 10 tolSiNfltllJ.,Mo \\hell ltlclliilglllar<,)llEt IoK. il,l<l
butter, marshmallows ineIt through. Stir t(_s!/looth, ilti Ih _' _aicr

Covelcd

Dutch Oven.
Kettle or

Large

Saucepan
Small

Covered

HI. Cowr meat _,_,lib water
alld <'owr pan or kcule
C_()k until ,;le_illtlng.

LOW. Cook until tbrk
iendei, (Y;atel should
slowl> boil) V_r very lar?c

loads, medium heat ma>
be needed

Add sah or ethel beaSOllillg
beiblc cooking il ll/C:ll his IlO!

heel! ',li_Okcd t_l _)ltlel_ ihc
t'tlrcd

Saucepan.

Use small
surface unit

Pancakesor Skillet or MEDH l. HeatskiNetSto Cook2 lo _lnln_ileqwrsidc Hlick hater take_ slighlt} hmgcl
French toast Griddle 10 minutes Grea_,e lightly lira: "ltlln o\el pallc:akc, \t holt

btibbles rise Io sUl lilcC

l_asta
Noodles or spaghetti

Covered
Large kettle

or Pot

HI.I,_ covered kettle, biing
salted waler ioa boil. tingly cr

alld add pasta slowly so

boiling does not stop.

M ED HI. Cook clncovelcd
um i I ten@r F ( _r 1 ulge

al/lOLI I][S. HI 11/_1} be

needed !_kcep waic r at

Use large enoLl7h keltic t_

provelit bl)ito_.el Pasla tli/tlbto_

/il ",iZt.' vv hot! c:o(Iked

rdlmg boihhrnugt>ut
c'nttre cooking t lille

Pressure Cooking

Puddings, Sauces,
Candies, Frostings

Vegetables
Fresh

Frozell

Pressure

Cooker or
Canner

Uncovered

Saucepan

Covered

Saucepan

Covered
Saucepan

HI. Heat until filst iigglc i
heard.

HI. Brinu lUSt to boil

HI. Measme 1/21o tinch
walerm saucepan Add

salt md prepared vegetable,

In covered saucepan bring
to boil

HI. Measure water and :_alt
as above. Add frozen block

ME[) HI ti)r leeds cooking

Ill minutes or less MEI) tbr

Ibods o_<er l0 Illltltlles

LOW. Ib finish cooking

_MED. Cook[pouild 10

lo _,0 or i1)tlrt, l/ll[l(llCS.

depelldiilg oil K'lldcIlle_,>

of vegetable

LOW. Co!>kaccordingto
time elipackage

Cooker shotllc[ }iggle 2to 3 tl!llcs
per Illl[lU[e.

Stir hcquClltt}io t)lc'_en[

<ic kin<-,.

[IlltJO\Clt:d pil!l I'Cqtlllc'h lilt)If
bdlter arid Iol)_cr llllte

Break tip or stis as nccdcd _dfilc
co_k ing.

of vegetable. In covered
saucepan bring t(_boil,

Sauteed: Onions;
green peppers:

mushrooms; celery: etc
Rice and Grits

Uncovered
Skillet

Covered

Saucepan

HI. In skillet mell lat.

HI. gring sahed waler to a

boil

MED. Add _cgetable

Cook until desired

lendertless i', Ieacht>d

WM (beer and co()k

aec:ordhlg to time

TUIi/ o_,el €11slit \egdablc aS

/Icct2h>,ar} {i_r eYt:ll biowllillg,

"lriple in voluine after cooking

lime al \_,M Riee: I cup lice alld

2 cups >,aid" 25 [llinutes, Gilt,,:

1cup grits and 4 cup, waler

40 nlinutcs

The 3-in-1 Tilt-Lock surthce heating
unit offers the convenience of three

units in one. The unit may be used
as a 4-inch, &inch or 8-inch unit,
to accommodate different sizes of

utensils.
Push or turn the size selector

switch, next to the surface unit
controls, to 8 _'6" or 41' Then turn

surface unit control to desired heat
setting. Match unit size selection to

size of utensil as follows.

LARGE 8-inch unit. Select 8"
size when using large utensils that

completely cover the unit (3-quart
to 6-quart saucepans or 8 to 10-inch

skillet). Select desired heat setting.

(on models so equipped)

MEDIUM--6-inch unit. Select
6" size when using medium-sized

cooking utensils that do not
completely cover the unit (2 to

2 _/2-quart saucepans or 6 to 7-inch
skillets). Select desired heat setting.

SMALL 4-inch unit. Select 4"

size when using small cooking

utensils about 4 inches in diameter
(as a l-quart saucepan). Select

desired heat setting.

• Use flat-bottomed, medium-

weight aluminum mensils, in

relation to size of unit in use. Use

tight-fitting lids with foods which
require a cover; loose lids or no

cover lengthen cooking time.
Wm-oed, concave or convex-

bottomed pans are not recommended.

• Use MINUTE TIMER to time
TOTAL cooking. Include time

usually required to bring food to
boil, switching heats, etc. Do not

judge cooking time by visible

steaming only. Food will cook in
covered utensils even though no

steam may be apparent during the
cooking process.

Your griddle has an easy-clean,
nonstick cooking surface. Avoid

using utensils with sharp or rough

points or edges. Do not cut foods

on the griddle. If preferred, foods
may be cooked without greasing
griddle. Use as follows:

1. Place griddle on 3-in-1 Unit;

move it back and forth until it falls

into place over unit. The griddle is

designed for easy positioning; it

nmst be correctly placed to work

properly.

2. Push or turn surface unit
selector to GRIDDLE.

3. Turn surface control knob to

desired heat setting.

4. When cooking is finished, turn
surface control knob to OFF.

10

5. Let griddle cool on range, or
protect hands with heavy, dry pot

holders before handling. To clean,

see Cleaning Guide, page 33.

To avoid marring nonstick finish,

store griddle upright, or store flat,

but with no other pans or utensils
on top of the griddle.

The automatic surface unit controls

the temperature Of your coolc_vare

to give the same t3pe of automatic
cooking that you may have

experienced with a well-controlled
electric skillet or saucepan.

The spring-mounted sensor,
located in the center of the surface

unit, measures and controls the
heat to the pan on the unit.

(on models so equipped)

1. Set pan on unit. Use a cover

on cookware when suggested on

Automatic Unit Cooking Guide

on next page.

2. Turn Automatic Unit Selector
knob to select unit size. The unit

may be used as an g-inch, 6-inch or

4-inch unit to accommodate large,

medium-sized or small cookware.
Match unit size selection to size

of cookware as shown on page 10.

3. Select heat setting as
recommended on the Automatic

Unit Cooking Guide. (Settings were

chosen using medium-weight
aluminmn pans. )

* For cooking with liquids, use

settings anywhere in the area

marked HI, MED, LOW BOIL,
SIM or setting in between to obtain
desired rate of cooking.

eFor frying operations use settings
anywhere in area numbered 200

to 500.

e For warming operations use
settings marked 200 and the line

just below 200.

eUse flat-bottomed, medium-weight
alumilmm cookware, in relation to

size of unit in use. Use tight-fitting
lids with foods which require a

cover; loose lids or no cover
lengthen cooking time. Warped,

concave or convex-bottomed paus
may not touch sensor in center of

Automatic Unit; if not, sensor
calmot control heat supplied to pan.

eUse amount of water suggested
OllAutomatic Unit Guide; if more is

used, higher heat setting aud longer
cooking time may be required.

• Cookware of other materials
may require different heat settings

aiM/or cooking time.
eUse a milmte timer to time

TOTAL cooking. Include time
usually required to bring food to
boil, switching heats, etc. Do not

judge cooking time by visible

steaming only. Food will cook in

covered cookware even though no

steam may be apparent during the

cooking process.

4. When cooking is finished, turn
Automatic Unit control dial to OFF.

Food

Breads
French tbast

PaIlcakcs

Casseroles

Cereal, Pasta
O_tmeal

Utensil (Degrees F.) General Directions

Skillet 350 375 Melt lht and heat 1 to 2 minutes before adding bread.
Skillet 425 450 Heat skillet until drops of water dance violently. Grease skillet

1010_/.,-in.covered skillet 20025O Placeingredientsof casserole in aluminum skillet.Cover and cook

See package directions.

Heat Setting

liIzhtly, then start pancakes.

until hot and bubbly in center.

HIGH BOIL- See package directions for cooking method.

MED. BOIL

Macaroni. Noodles,
Spaghett i

CO tt?e

Dried Fruit

Eggs
Cooked m shell

Scrambled
Fried

Meats
Bacon

Chicken

{'hops

('ube steaks

Fish stcak_

Fran limers

Hamburgers

Ham slice ( Y-in. thick)
Pot RoasI

sausage
Stew

Soup, Heat

Popcorn

Vegetables

Fresh

Frozen Covered saucepan LO BOIL Same as above.

Pressure Cooking Pressure saucepan 300 350 Follow manufacturer's directions lbr amounts of liquid and

See General Directions.

Percolator

Covered saucepan

Covered saucepan

Skillet
Skillet

Skillet
Skillet

Skillet

Skillet

Skillet

Skillet

Skillet

Skillet
Skillet or Kettle

Skillet
Covered saucepan

Covelcd saucepan

5-6 quart covered kettle

( overed saucepan LO BOIL Use I/2 inch salted water in bottom of pan. Add vegetables, cover

HIGH BOIL Cover kettle to bring water to boil bet_re and after adding

spaghetti. Remove cover to complete cooking.

HIGH BOIL-

MED. BOIL

SIMMER See package directions for cooking method.

SIMMER

275400

200-225

350-375

400

225-250

325 375

225 250

425 450

350 375

350 400

300-325

350 400

325 375

SIMMER

325

350 375

LO BOIL

SIMMER

450

Cold water to cover. Cook 10 to 12 minutes Ibr soft cooked and
25 to 30 minutes Ibr hard cooked. (Water should not boil. )

Melt butter and heat 1 to 2 minutes betbre adding eggs.

Allow butter to melt. Break eggs into skillet. Cover skillet, cook

3 to 4 minutes, or leave uncovered and baste with fat.

Start in cold skillet.
To brown.

Covered. to cook.

To brown.
To braise (add small amount of water, cover skillet and finish

cooking).

Preheat skillet 3 minutes. Melt 1 tablespoon butter, then add steaks.
Fry 2 to 3 minutes per side.

Melt 2 tablespoons _at, add breaded or floured fish and cook about

15 minutes per side lbr l-inch steaks.

Start in cold, ungreased skillet. When sizzling begins, mm
frankfurters fi'equently to brown evenly.

Melt 1 tablespoon fat, then add hamburgers. Cook 6 to 8 minutes
per side.

Start in cold, ungreased skillet. Cook 7 to 8 minutes per side.

To brown meat.

Add liquid; cover to finish cooking. If desired, add vegetables.
Cook according to package directions.

To brown meat.
Covered, to finish cooking.

Heat 15 to 20 minutes or to desired serving temperature.

Place 12 cup cooking oil, 1 cup popping corn in kettle, cover.
Cook until popping stops. Remove, season with butter and salt.

saucepan. Add 3 to 5 minutes of cooking time normally used in
standard unit.

cooking time.

NOTE: Melt butter, cooking or semi-sweet chocolate, or butterscotch candy pieces in pan at 200°F. setting. Use covered pan tbr faster melting.

(on models so equipped)

Your griddle has an easy-cleau,
nonstick cooking surface. Avoid

using utensils with sharp or rough
points or edges. Do not cut foods

on the griddle. See guide for

cooking directions. If preferred,
foods may be cooked without

greasing griddle.

1. Place griddle on Automatic Unit;

move it back and forth until it falls

into place over unit. The griddle is
designed for easy positioning. It
nmst be correctly placed to work

properly.

2. Push or turn Automatic Unit
selector to GRIDDLE.

Food (Degrees F.) (Minutes) (Minutes) Special Instructions
Bacon 375-425 Preheat, if desired. Brown each side.

3. Select heat on Automatic Unit
control dial. Use settings listed on

griddle or on guide. For griddle
cooking, use heats between 200 °

500°R Other markings are for
boiling operations and should not

be used with GRIDDLE settings.

Setting First Side Second Side

4. When cooking is finished, turn
Automatic Unit control dial to OFF.

5. Let griddle cool on cooktop,
or protect hands with heavy, dry

pot holders before handling. To

clean, see Cleaning Guide, page 33.

To avoid marring nonstick finish,

store griddle upright, or store flat

but no other pans or utensils on top.

Note: For Automatic Unit model

that does not include the griddle as

standard equipment, au accessol?¢
is available at extra cost. Order

single-unit griddle WB49X262
from your GE dealer.

Chops 350-400 Preheat aud grease lightly, if desired.

Brown each side.

Cubed Steaks 425-500 2-3 2-3 Preheat 10 minutes.

Eggs, fried 275 2-3 2-3 Preheat 10 minutes. Grease lightly,

Fish Steaks, 1-in. 375-425 15 15 Preheat 10 minutes.
Franks 400-450 Preheat aim grease lightly, if desired.

French Toast 350-375 5-6 5-6 Preheat 10 minutes. Grease lightly,

Hamburgers, _/_-in. 300-350 6-8 6-8 Preheat 10 minutes.
Ham Slice, V2-in. 375-425 7-8 7-8 Preheat, if desired.

Pancakes 425-450 I_+ 1_/} Preheat 10 minutes. Grease lightly.

Rolls, Sandwiches 375-425 Preheat 10 minutes. Brown each side.

Sausage 350-400 Preheat, if desired. Turn, brown evenly.

if desired.

Turn, brown evenly.

if desired.

if desired.

lhc amomalic timer and clock are
helpful de\ ices lhat serve several

pUrpo_'CSL Ahtlough lhc c,<>nlrot,> on

\OIIF l'_tllgC II]:f_ diffL'r m appearance

{lt!ll! II/o_,C _,tlOt_il here, ihey l]lilClion

tilt) <dllllC ;1,_ described below.

for models uilh round clock face

Tt) SET THE CLOCK, push the
center- knob in and turn the clock

hands lo the correct time. (The

Minule Timer pointer will move

also, let km!b out, itirll the Timer
pointer to OFF. )

The Minute Tinier has beeri
combhlcd _.ith the range clock.
1Jsc it to time :ill your precise

cook ing operations. 'l'bu'll

recognize the M inure Timer as the

pointer which is different in color
and shape than file dock hands.

TO SET THE MINtrTE TIMER,
turn the center knob, without

pushing in, until pointer reaches

llumbcr of milmtes you wish to linie.
(M inutcsarenlarked, tip to 60, in

thecenter ring on the clock. ) At the

end of the set time. a buzzcr sounds
to tell yoLi time is tip. Turn knob.

without pushing in, until pointer
reaches OFF and buzzer stops.

(on models so equipped)

TO SET THE CLOCK,

push i#r lhe ('eI!HJFknob of the

Minute Timer and turn knob in

either direction to set the digital
clock lmmerals to the correct time.

_Afler setting the clock, iet the

kuob out, aud turn the Minme

Timer pointer to OFF. )
The Minute Timer is the large dial

to the left of the digital clock. Use

it to time :ill your precise cooking

operations. This dial also sets or
chauges the digital clock.

TO SET THE MINUTE TIMER,
turn the center kuob clockwise,

withota lmsllin<o in, until pointer
reaches lmmber of milmtes you

wish to time (up to 60).

Using Amomatic Timer, you cau
TIME BAKE with the oven starting
immediately and turning off at the

Stop Time set or set both DELAY
START (some models say START)

and STOP dials to automatically start

and stop oven at a later time of day.
Setting the dials for TIME BAKE

is explained on page 16.

The seHLcleaning function (on
models so equipped) uses the
Automatic Timer to set the length

of time needed to clean the oven.

How to set Start and Stop dials for

selt cleaning is described on pages
26 and 27.

Note: Some models have a time of
day clock and minute timer but do

not have START and STOP dials
needed for Time Bake function.

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

A. Your Miuute Timer will help
time total cooking which includes

time to boil food aud 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. 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 STOP dials to
turn on aud off at set times during

timed functions.
Q. Can I use the Minute Timer

during oven cooking?
A. The Minute Timer can be used

during auy cooking flmction. The
Automatic Timers (DELAY

START and STOP dials) are used
with TIME BAKE function only.

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

A. No. Theclockcannot be changed

during auy program that uses the
oven timer. You nmst either stop

those programs or wait until they
are finished before chauging time.

1. Look at the controls. Be sure

you understand how to set them
properly. Read over the directions

for the Automatic Oven Timer so

you understand its use with the

controls.

2. Check oven interior. Look at
the shelves. Take a practice 11_lllat
removing and replacing them.

3. Read over information and tips

that follow.

4. Keep this book handy so you can
refer to it, especially during the

first few weeks.

The shelves are designed with stop-
locks so that when placed correctly

on the shelf supports, they (a) will
stop before coming completely

from the oven, and (b) will not tilt
when removing %od Iiom or

placing food on them.
To remove shelf from the oven, lift

up rear of shelf, pull tbrward with

stop-locks (curved extension under
shell) along top ofshel f supports.
Be certain that shelf is coo] betore

touch ing.
To replace shelf in oven, insert

shelf with stop-locks resting on

shelf supports. Push shelf toward
rear of oven: it will fall into place.

When shelf is in proper posit iota

stop-locks on sheff wil 1 run trader
shelf support when shell' is pulled

fol_,ard.

(on models so equipped)

The Ii__,hlCOllieS {71/ tl[l[<_iBtlIi<';[{I\

wherl Ihc door is opel_c_ t .,,

switch Ol1front of doo_ to tt_ _i]_lil

Oll ;lllt.] ofl" when tl{)Ol' iS C[o_Cti

(on models so equipped)
Push trod hold s_itd: tmi_i _itz,_{

Collies OIl,

The controls %r the oven are
marked OVEN SET and OVEN

TEMP. The OVEN SET control has
settings for BAKE, TIME BAKE_:

BROIL, CLEAN* and OFF. When
you turn the knob to the desired

setting, the proper heating units are
then activated for that operation.

The OVEN TEMP control maintains
the temperature you set, from WARM

(150°E) to BROIL (550°K) and on

some models, CLEAN (880_'F.).
The Oven Cycling Light glows

until the oven reaches selected

temperature, then goes off and on

with the oven unit(s) during cooking.

PREHEATING the oven, even to
high temperature settings, is speedy

_arely more than about 10 minutes.

Preheat the oven only when

necessau. 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.

*On Inodels so cqmpped.

The oven has %ur shelf supports--
A (bottom), B, C and D (top).

Shelf positions liw cooking food
are suggested on Baking, Roasting
and Broil ing pages.

Note: Alttzough controls oJryour
rwtgt' ma3' d(_i,r in appearance

l]latt l]loXC S]IOWlt ]l_'rc, €hey all

fiou'tion as described bdo,"

When cooking a food for the first
time in your new oven, use the time

,,ivenonrec ipes as a guide.Oven
thermostats may "drift" from the

facto W setting over the years, and
5- to lo-milmte differences in timing
between an old and new oven are not

unusual. You might think your new

oven is not performing correctly;

however, it has been set correctly at

the facto U aud is more likely to be

accurate than the oven it replaced.

1. Place food in oven, being sure to

leave about 1" between paus and
oven walls lbr good circulation of

heat. Close oven door, aud avoid

frequent door openings during

baking to prevent undesirable

results.

2. Turn OVEN SET knob to
BAKE and OVEN TEMP knob

to temperature on recipe or
Baking Guide.

3. Check tood for doneness at
minimum time on recipe. Cook

hmger if neeessa U. Switch off
heat and remove foods.

(on models so equipped)

The oven timer controls are
designed to turn the oven on and

off automatically at specific times
you want baking to start and stop.

Your Time Bake options:
immediate Start & Automatic Stop.

Oven turns on right away and turns
off automatically at your preset

stop tin]e.

Delay Start & Stop. Oven
automatically turns on later at

your preset start time aud turns
off at your preset stop time.

Remember when setting stop time
that time-baked foods will continue

cooking after the oven turns off.

Before beginning, make sure the
range clock shows the correct time

of day.

1. To set Stop Time, push in kuob

on Stop dial and turn pointer to
time you waut oven to turn off:

for example, 6:00. The DELAY
START dial should be at the same

position as the time of day on clock.

2. Turn OVEN SET knob to
TIME BAKE. Turn OVEN TEMP

knob to desired oven temperature.

1. To set Start Time, push in knob
OllDELAY START dial (some

models may say START) and turn
pointer to time you want oven to
turn on: for example, 3:30.

2. To set Stop Time, push in kuob

on Stop dial and turn pointer to

time you want oven to turn off- for
example, 6:00. This meaus your

recipe called t'or 2 +/2hours of
baking time.

NOTE: Time on STOP dial must be

later thau time shown on rauge clock

and DELAY START dial.

3. Turn OVEN SET knob to TIME

BAKE. Turn OVEN TEMP knob to

250°1=.or recommended temperature.

Place food in oven, close the door

aud the oven will be turned on aud

off amomatieally at the times you

have set. Turn OVEN SET to OFF
and remove food fl+omoven.

OVEN INDICATOR LIGHT(s)
at TIME BAKE setting may work
differently than they do at BAKE

setting. Careflflly recheck the steps
given above. If all operations are

done as explained, the oven will
operate as it should.

1. Aluminum pans conduct heat

quickly. For most conventional
baking, light, shiny finishes generally

give best results. They prevent
overbrowning in the time it takes

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 _>utensils often
absorb heat, which may result in
&Y, crisp Cl-UStS.Reduce oven heat

5o

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

foods for rapid browning when
food is added.

3. Preheating the oven is not always

necessalT, especially for foods

which cook longer than 30 to 40
nmmtes. 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 ('A-in. thick)

Coflbe cake

Container

Shiny Cookie Shecl

Shiny Metal Pan with

Shelf

Position

B.C

B.A

Oven

Temperature

400475"

350' 401F

Time,

Minutes

15-20

20-30

(_O1lllllellt _,

Canned, lefrigcrated biscuits take
2 to 4 minutes lcsb time

satin-finish bottom

Corn bread or nmffins
Gingerbread

Cast Iron or Glass
Shiny Metal Pan with

B
B

400450 _

3500

20-40
45-55

Pl'ch£xl[ cas[ troll pan lbrcnspcrusl

satin-finish bottom

Muffins

Popovers

Quick loaf bread
Yeast bread (2 loaves)

Plain rolls
Sweet rolls

Cakes
(without shortening)

Angel food
Jelly roll
Sponge

Cakes
Bundt cakes

Cupcakes

Fruit cakes

Layer

Layer, chocolate

Shiny Metal Muffin Pans
Deep Glass or Cast Iron Cups

Metal or Glass Loaf Pans
Metal or Glass Loaf Pans

Shiny Oblong or Muffin Pans

Shiny Oblona or Muffin Pans

Ahnninum Tube Pan
Metal Jelly Roll Pan

Metal or Ceramic Pan

Metal or Ceramic Pan

ShiW Metal Muffin Pans

Metal or Glass Loaf' or
Tube Pan

ShiW Metal Pan with
satin-finish bottom

Shiny Metal Pan with

A,B

B

B

A.B

A.B

B,A

A

B

A

A,B

B

A.B

4011"42Y'

375°

350 _375'_
375-425"

375v425 _
350'-375 °

325°375 _

37594000

325°350 °

325_350 °

350_375 °

275 300_

',50'-_375'

350_375 °

20 3O
45-60

45 60
45-60

10-25

20-31)

30-55

10-15

45-60

45-65

20-25

&$ hrs

20-35

25 30

Decrease abolll 5 Iltllll.ltCS tor HIt.It Jill

mix. or bake at 4511°H for 25 llllRntes.
then at 350°F {br 10 to 15 nllllutes

Dark l/let[t] or g[as,, gtxe deepest
brow n rag.

For ibm rolls, ShcJl B m_ffbe u_cd

Fol thin roils ShelfB mavbcused.

"IX_o piece pall is COlDClliell{
I.ine pan wilb waxed paper

Paper liner, produce more moist

gl I.ISI'_.

Use 300'Eand ShoItB Jbrsinallor
indiv idual cakes

satin-finish bottom

Loaf
Cookies

Brownies
Drop

Refrigerator
Rolled or sliced

Fruits,
Other Desserts

Baked apples
Custard

Puddings, Rice
and Custard

Pies
Frozen

Meringue

One crest Glass or Satin finish Metal A. B 40094250"
Two crest Glass or Satin-finish Metal B 400°425

Past U shell Glass or Satin-finish Metal B 450'

Miscellaneous

Baked potatoes Set on Oven Shelf A B. C 3259'4000 hi) 90 Increase 1u_tctbr]arge amount
Scalloped dishes Glass or Metal Pan A. B, C 3259375" 30-60 o r size,

Souffles Glass B 300°350 ° 30-75

Metal or Glass Loaf Pans

Metal or Glass Pans
Cookie Sheet
Cookie Sheet

Cookie Sheet

Glass or Metal Pan
Glass Custard Cups or Casserole
(set m pan of hot water)

Glass Custard Cups or Casserole

Foil Pan on Cookie Sheet

Spread to crust edges

B.C
BC

B.C
B,C

A,B,C

B

BA

3500

325°350 °

350_400 °

400°425 _

375 _4000

350°400 °

300_350 °

325 °

40094250

325°350 °

40 61)

25-35

10-20
6 t2

7-12

3(I-6i)

3060

50-90

45-70

15-25

40 60
40-60

12 15

Bat cookies ['RIIII llliX nse salllc t il]le

Use Shell C and increase tculp.
251 Io 5tt F, for more brov_nmg

Reduce temp to 30fP'F li_l large
custard. Cook bread or rice pudding

v_idl custard base 81t10 90 mmules.

Large pies usc4oo°K and mcn'ase
time

To quickl? brown meringue, use
400°F. for 8 to 10 minute.

Custard fillings rcqutrehw<r
temperature, Iollgel-{ unc.

17

Roastingiscookingbydryheat.
Tendermeatorpoultrycanbe

roasteduncoveredinyouroven.
Roastingtemperatures,which

shouldbelowandsteady,keep
spatteringtoamininmm.When
roasting,it isnotnecessalT to

seal,baste,coveroraddwater
toyourmeat.

Roastingisreallyabaking

procedureusedformeats.Therefore.
ovencontrolsaresettoBAKE.

(_bumayheala slightclicking

sound,indicatingtheovenis

workingproperly.)Roastingis
easy;justfi_llowthesesteps:

Step 1: Check weight of meat, and
place, fat side up, on roasting rack

in a shallow pan. (Broiler pan with

rack is a good pan for this. ) Line
broiler pall with alumilmm foil when

using pall for marinating, cooking
with fruits, cooking heavily cured

meats, or for basting food during
cooking• Avoid spilling these

materials on oven 1 iner or door.

Step 2: Place in oven on shelf in
A or B position. No preheating is

necessary.

Step 4: Most meats contilme to
cook slightly while standing, after

being removed from the oven. For
rare or medium internal doneness,

if meat is to stand 10 to 20 milmtes
while making gravy, or for easier

carving, you may wish to remove
meat fiom oven when internal

temperature is 5 to 10"F. below
temperature suggested in guide.

If no standing is plalmed, cook
meat to suggested temperature in

guide on page 20.
NOTE: You may wish to use TIME

BAKE, as described on page 16, to
turn oven on and off automatically y

if your Oven Set control has a Time
Bake setting.

Remember that food will contilme
to cook in the hot oven and therefore

should be removed when the desired
internal temperature has been

reached.

oFrozen roasts of beef, pork,
lamb, etc., can be started without

thawing, but allow 10 to 25 minutes
per pound additional time (10

nmmtes per pound for roasts under
5 pounds, more time for larger
roasts).

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 on opposite page. For roasts
over 8 pounds, cooked at 300°E

with reduced time, 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.

Q. Do I need to preheat my

oven each time I cook a roast
or poultry?

A. It is rarely necessary to preheat

your oven, only for velT small
roasts, which cook a short length

of time.
Q. When buying a roast, are

there any special tips that would
help me cook it more evenly?

A. Yes. 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.

Step 3: Turn OVEN SET to BAKE
and OVEN TEMP to 325°K Small

poultry may be cooked at 375°E
for best browning.

• Thaw most frozen poultry before
roasting to ensure even doneness.

Some commercial frozen poultry
call be cooked successflflly without

thawing. Follow directions given
on packer's label.

(onmodelssoequipped)

DONOTUSETHEMEAT
THERMOMETERWITHTHE
ROTISSERIE.

Formanytbods,especially
roastsandpouttlT,internalfood
temperatureisthebesttesttbr

doneness.Themeatthermometer
takestheguessworkoutofroasting

bycookingfoodstotheexact
donenessyouwant.Themeat

thermometerhasa skewer-like
probeatoneendo1'thecableanda

two-prongedpluga_theother.Use

haudteofplugandprobe,rather

thancable,wheninsertingaud

removingthesepartsfrommeat
aud/orovenwallreceptacle.After
preparingmeatandplacingin

roastingpauonrack,followthe

stepsbelowforproperuseofmeat
thern_ometer.

Step2:Insertprobeintomeatup

topointmarkedoffwith fingers.
Pointshouldnottouchbone,fator
gristle.Notmorethan2" ofprobe,

notcountinghandle,shouldbeleft

exposed outside of meat.

Step 6: When internal temperature

of roast reaches lmmber you have

set, a buzzer sounds. To stop

buzzer, turn pointer to SIGNAL
OFF. Ilaternal temperature of meat

cau be determined at any time
during cooking by turning pointer

down until buzzer sounds.

Step 7: When roast is done,
use care in removing plug flom

receptacle. DO NOT PULL ON
CABLE. Remove meat flom oven.

Since most meat contilmes cooking,

you may wish to remove the roast

5° to 10° sooner.

\

Step 1: To gauge placement of

probe, lay probe on omside of meat
along top or side aud mark with

finger where edge of meat comes
on probe. Probe should be placed

so point rests in center ot" the
thickest part of roast.

Step 3: Plug cable into receptacle
on oven wall. The prongs are

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

oven door.

Step 4: Turn OVEN SET kuob to
BAKE aud OVEN TEMP knob to

recommended oven temperature,

for example 350')E See Roasting
Guide on page 18 lbr oven
temperature.

Step 5: Refer to guide near Meat

Thermometer Dial to determine

at what internal temperature meat
will bodone. Then turn knob next

to dial to move pointer to correct

lmmber (internal temperature)

on dial.

Step 8: Remove probe from meat,
using handle of probe not cable. Most

meats carve more easily if let staud

5 to 10 milmtes. Let thermometer

cool and clean as directed in Cleaning
Guide on page 32. Do not leave

in oven.

see Roasting Guide on page 20.

1. Position oven shelf at B for

small-size roasts (3 to 7 Ibs.) and

at A for larger roasts.

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

other shallow pall 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. )

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

4. Standing time recommended for
roasts is 10to 20 minutes to allow roast

to firm up and make it easier to
calwe. 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.

5. Frozen roasts can be

convemionally roasted by adding

10 to 25 minutes per pound more

time than given in guide for

refrigerated roasts. (10 nmmtes

per pound for roasts under 5 pounds.)

Defrost poultry before roasting.

Oven Internal

13pe

Meat

Tcndcicut_; rib, high qualitysirloin tip,

lq.llllp Or lop roll nd*

Iarab Leg or borw-in shouldcv _

Veal _ho_,kI_,_,leg o_loin*
PoJ k h,in,rib or shoulder

Hail!. precooked

H_llll. raw

+__b_ neles_ro led r _aslst vet 6- nches flfick add 5 to 10 minutes pm

Poullr_

Chicken or Duck
Chicken pieces

l'urkcy

Temperature Doneness Temperature "F

325"

325 °

325°
325°

325 °

325°

325 °

375°

325 °

Approximate Roasting Time,
in Minutes per Pound

3 to 5-1bs. 6 to 8qbs,

Rare:
Medium:

WellDone:
Rare:

Medium:
WellDone:

WellDone:
WellDone:

ToWarm:

Well Done:

pound to times given above.

Well Done: 35-40
Well Done: 35-40

Well Done: 20-25

24-30 18-22

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

21-25 20-23
25-30 24-28

30-35 28-33
35-45 30-40

35-45 30-40

10 minutes per pound (any weigh 0

Under lO-Ibs. 10 to 15-1bs.
20-30 17-20

3 to 5-1bs.

10 to 15-1bs.

Over 5dbs.
30-35

Over 15-1bs.

15-20

130°-1400
150°- 160°
170°-1850

130°-1400
I50°-1600
170°-1850

1700-180°
170°-1800
125°-I30 °

160°

185°-1900
185°-1900

In thigh:

185°-1900

2O

Broiling is cooking tbod by intense
radiant heat from the upper unit in
the oven. Most fish aud tender cuts
of meat can be broiled. Follow

these steps to keep spattering and
smoking to a nlminmm.

Step 1: If meat has lhi or gristle near
edge, cut vertical slashes through

both about 2" apart. If desired, fat
may be trinuned, leaving layer

about 1/8" thick.

Step 2: Place meat on broiler rack
in broiler pan. Always use rack so
tilt drips into broiler pan: othem, ise

juices may become hot enough to

catch fire.

Step 3: Position shelf on recommended
shelf position as suggested in Broiling

Guide on page 23. Most broiling is

done on C position, but if your

oven is counected to 208 volts, you
may wish to use higher position.

Step 4: Leave the oven door aiar a
tcwinchcs (except when broiling

chicken). The door stays open by

itselI, yet the proper temperature
is maintained in the oven.

Step 5: Turn both OVEN SET and

OVEN TEMP kuobs to BROIL.

Preheating units is not necessm N.
(See notes in Broiling Guide. )

Step 6: Turn fixed only once during
cooking. Time foods for first side

per Broiling Guide.
Turn fi_od, then use times given for

second side as a guide to preferred

doneness. (Where two thicknesses
and times are given together, use

first times given for thinnest food. )
Step 7: Turn OVEN SET kuob

ToOFF. Serve lbod immediately,
and leave pall outside oven to cool

during meal for easiest cleaning.

, ._.--J[

1. If desired, broiler pan nmybe

1 ined 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 racks are

designed to minimize smoking and

spattering, aud to keep drippings

cool during broiling. Stopping fat
aud meat juices from draining to

the broiler pall preveuts rack flom
serving its purpose, and juices may
become hot enough to catch fire.

2. DO NOT 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.

3. On all except self-cleaning
ovens, a sheet of aluminum foil may

be used on floor of the oven under the
bake unit, if desired. BE CERTAIN

FOIL DOES NOT TOUCH BAKE
UNIT. Alumiuum foil used in this

way may slightly affect the browning
of some foods. Chauge foil when it

becomes soiled.

Q. Why should I leave the door

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

recommended for closed-door

broiling. This is because chicken is
relatively thicker than other foods

you broil. Closed door holds more

heat in oven, so chicken maybe
broiled but well-done inside.

Q. When broiling, is it necessary

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

the meat over the pan. As the meat
cooks, tile juices fall imo the pall,

thus keeping meat &ier. 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

aud allows them to evaporate.
Always salt after cooking. Turn

meat with tongs: piercing meat
with a fork also allows juices to
escape. When broiling poultry

or fish, brush each side often
with butter.

Q. Why are my meats not turning
out as brown as they should?

A. In some areas, the power

(voltage) to the oven may be low.
In these cases, preheat the broil

unit for 10 nmmtes before placing
broiler pall with food in oven.

Check to see if you are using tile
recommended shelf position. Broil

for longest period of time indicated

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

Q. DuI need to grease mv broiler
rack to prevent meat from-sticking?

A. No. The broiler rack is designed
to reflect broiler heat, thus keeping

the surface cool enough to prevent
meat sticking to the surthce. However,

spray ing the broiler rack 1 ightl y with
a vegetable cooking spray before

cooking will make cleanup easier.

DO NOT USE THE MEAT
THERMOMETER WITH THE

ROTISSERIE.

You may use tile meat thermometer
lbr broiling, such as steak or ham

slices. Prepare meat on broiler rack
and pall as explained on page 2t,

"How to Broil7 Set both OVEN
SET and OVEN TEMP knobs to

BROIL and leave door aiar as
recommended, after placing probe

in meat and oven as directed below.

Step 1: Use steak at least 1 to 1%
inches thick. Lay probe on top of

steak to determine the position

probe is to be inserted. Gauge
distance from edge to center of

largest muscle; mark with thumb
where edge of meat or fat meets
probe. Be certain NOT MORE

THAN 2 inches of probe, not
counting handle, is left exposed

outside of meat.

(on models so equipped)

Step 3: For rare steaks, cook first

side to 90 on meat thermometer
dial; for medium, to 100; for well-
done, 110. Set Meat Thermometer

Dial to preferred doneness.

Step 4: At sound of buzzer, turn

steak; check probe to be certain it
has not moved out of position.
Reset pointer on Meat Thermometer

and cook second side. See guide on
oven near Meat Thermometer Dial.

NOTES:

• If there is a question about

whether probe has moved out of

position during cooking, turnknob

so pointer moves down on dial until

buzzer sounds. Note indicated

temperature and reset pointer to
SIGNAL OFF. Push probe farther

down into roast, about 1 inch, then

after a few minutes redetermine
internal temperature as above. If

new temperature is lower, the probe
was probably out of position. If so,

allow meat to cook to proper

internal temperature.

Q. Can the meat thermometer

remain in the oven if it's not

inserted in food?

A. No. Remove probe from
receptacle when not in use. You

could damage the probe by leaving
it in during cooking operations that

do not require the probe.
Q. May I insert the meat

thermometer into frozen foods?

A. No. Foods must be completely

defrosted before inserting probe.
Q. Should I line broiler pan with

aluminum foil when roasting?
A. Yes, when using pall for

marinating, cooking with fruits or

heavily cured meats, or for basting

during cooking. Avoid spilling these
materials on oven liner or door.

Q. How may I be sure that my
roast will cook the same each time?

A. When using the meat
thermometer in roasting, the probe

must be inserted properly. Check
the position of the probe during

cooking. Sometimes the probe slips
or is touching bone, fat or gristle.

Reposition probe correctly and set
oven again to finish roasting.

Step 2: Lift probe from meat
keeping thumb in place on probe.
Insert probe as near as possible to

center of thickness of steak. Push
probe into steak to where thumb

meets fat or meat.

• Let meat thaw enough to allow
inserting probe. The probe is

sturdy but take care not to force it

too hard into roast.

• Do not discolmect probe during

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

22

1. Always use broiler pan and rack
that comes with your oven. It is
designed to minimize smoking and

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

2. Oven door should be ajar for
most foods; there is a special

position on door which holds door
open correctly.

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

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

the meat. Use tongs to turn meat
over to prevent piercing meat aim

losing juices.

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

with barbecue sauce last 5 to t0
minutes only.

5. When arranging t\_od on pan,
do not let fatty edges hang over

sides, which could soil oven with

fat &ipping.

6. Broiler does not need to be

preheated. However, for vecy thin

foods, or to increase browning,

preheat if desired.

7. Frozen Steaks can be
conventionally broiled by

positioning the oven shelf at next

lowest shelf position and increasing

cooking time given in this guide

1iAtimes per side.

8. If your range is connected to
208 Volts, rare steaks may be broiled

by preheating broil heater and
positioning the oven shelf one

position higher.

Food Thickness Position Time, Minutes Time, Minutes Comments

B_ %-lb. (abc_ut 8 C 3 ½ 312 Arrange m smgk-iaye r

Ground Beef l-Ib (4 patties) Space evenly.

Well Done V2to 3_in thick ¢ 7 4-5 kp to g patties take ab_mt sanlc td/ic

Beef Steaks
Rare
Medium
Well Done

Rare
Medium

Well Done

Chicken

Bakery Products
Bread (Toast) or
Toaster Pastries

English Muffins

Lobster Tails
(6 IO 8-oz. each)

Fish l-lb. fillets _ to C 5 5 ltandle and turn ver_ caret'ull}.

Ham Slices l-in thick B g 8 Increase times 5 to 10 mmutos per side
(precooked) _br l '/- -inch thick or home cured.

Pork (;hops 2 (v2 inch) C 10 lO Slash I'at
Well Done 2 (1-in. thick) B 13 IN

Lamb (;hops
Medium 2 (1 inch) C 8 4-7 Slash fi_t.

WellDone about 10 to I2 oz C l0 i0
Medium 2 (i % inch) C lO 4-6

WellDone abotli 1 lb. B 17 12 14

Quantity and/or Shelf First Side Second Side

thin slices)

1-inch thick

(1 to 1%-Ibs.)

lyz-in, thick

(2 to 2 V2Ibs.)

1 whole

(2to 2Y-14bs.L
split lengthwise

2 to 4 slices

1 pkg. (2)

2 (split)

2-4

%-in. thick Brush with lemon butter beik_rc and

about 1 lb.

C
C
C

C
C
C

C

C

B

7
9

13
I0

15

25

35

3-4

13-16

7
9
13

7-8

14-16

20-25

10-15

Do not

tlJrn over

Steaks [css than linch cook through

beli_rcbro'_ ning. Pan lrylngi

l'CCOIll ll_cndcd

Slash 15t

Reduce limes about 5 t_ 10 minute\ per
side for cut-up chickell. Bxn_lsheach side

withmched butter Broil with \!-.ln
down first md broil with door cl<_cil

Space evenly. Place English mulTins

cut-side-up and brash with butter. _

desired,

Cut through back of shell. Spread

opcn. Bxn_lsh withmelied buttor
beliwe and afte_ halft ime.

during cooking if' desired. Preheat
broiler to ulcrea_e brow rang.

Wieners and similar l-lb. pkg. (10) 6 6 1-2 If de'.ired._;plit sausage_,lMmlt

I precooked sausages, [eagth_ise into 5 to 6-inch pLece_

bratwurst

23

(onmodelssoequipped)

DONOTUSETHEMEAT
THERMOMETERWITHTHE

ROTISSERIE.

Foodiscookedbyrevolvingon
aspitunderthe(upper)broilunit.

Asfoodturns,itbastesitselfto
producea succulentbrownaud

tenderroast.Meattenderenough
tbrroastingmayberotissed.

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 flee at the pointed

end (this part goes into motor).

3. To secure food on spit: Push
2-pronged fork onto spit near

haudte 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 folaYard.

Finish securing food on spit by
gliding second 2-pronged fork onto

spit with prongs toward lbod. 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.

1. Put oven shelf in lowest position
in oven. With food on spit, place

spit on oven shelf.

2. Set OVEN TEMP knob as
suggested on Rotisserie Time and

Temperature Guide at right. Settings
are 300-400°F. to get foods juicy

and done without overbrowning.

3. Switch OVEN SET kuob to

ROTISSERIE. This starts broil unit
aim rotisserie motor operating. Spit

cau be inserted aud removed more
easily when motor is operating.

NOFE: Make certain when touching
spit that no part of body or pot

holder touches coils of broil unit.

4. Insert spit into motor: Grasp
haudte 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 necessm T. During
cooking, forks may need tightening

due to normal meat shrinkage.

6. As food cooks, leave door ajar in
"Broil" position; door stays open

by itself.

7. Baste food if desired. Baste with

long-handled bmsh as fi_od revolves.

eA regular, nonelectric meat
thermometer may be used while
rotissing providing it doesn't touch

the oven, flame or pan while meat
revolves. (Or, if desired, cook to

estimated doneness then pull
meat flom oven to insert meat

thermometer. Wait about 2 minutes
for temperature to register. If meat

is not done, remove thermometer
and continue cooking if necessm T. )

* 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

aud shelf together, using pot

holders. Turn OVEN SET to OFF.

Remove food flom spit. Cool pan
outside oven; soak forks and screws

for easiest cleanup.

24

Approximate

Food

Beef

Rolled Rib

Rare

Medium

Well Done

Lamb

Leg, boned and :oiled 350 24-27 175-185 175 ibr medium.

Pork, fresh

Loin 350 25-34 170-195 Buy ribs spilt down center. Thrcado_
Spalelibs (baIbecued) 350 l%q'/zhrs. (total time) spit To barbecue, blush with sauce

Spareribs (plain) 400 _-I hr. ever'y 15 minu_es

Pork, cmed
Ham

Cook-Before-Eating
bone in 325 17-20 160

Fully Cooked 325 14-18 130

Poultry
Capon* (6-8 Ibs,) 375 26-30 185-190

Chicken* (2-3 lbs)

Chickent (1%-2 lbs.)

Cornish Hen* (1lb. )

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

Veal

Shouldel, boned and rolled 350 30-33 180

Bologna 350 23-25 180 Brush with sauce if desired

Canadian Bacon 350 23-27 160

Luncheon Meat

(12-02, can) 350 23-32 (total dine) Brash with sa::ce if desired

Wieners, large 350 23-32 (total tin:e) Brash with sauce il'desired.

Oven Temp.

Setting

325
325
325

400

400

400

350
350

Rotissing Time

_Iinutes Per Lb.

22-29

27-31

32-42

33-42

48-62

About 1 hr.(total tin:e)

31-35

17-27

Meat

Thermometer

Temperatures

130-140

150-160
170-185

185-190
180-185

General Directions

NOTE: 1. For roast\ OVER 10 pounds.
cook about 12 estimated time. then

check at !/2 hour inte:wals with meat
thern:onleter for internal doneness.

2. Thin roasts. 3 to 4 pounds, ma) require
slightlyhmger times per pound than
those give:: on guide

185 for well done.

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

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

crossv,-ise on spit. Let rew_lve to _ ithin

1/2 horn- of doneness _.m:e, then b:ush

evel 3- lO lninutes with barbecue sauce
Brush with butter, or butter and lemon

juice :nixed. Thread hens on sp:t either

lengthwise or crosswise.
Do not brush with fat.

Cook without brushing with fat. or brash
with butter or margarine as desired.When

cooked, switch OVEN SET to OFF. close

door. let turkey stand 10 to 20 minutes IN

OVEN. Remove from oven and carve.

q'Or_small pouh:% test doneness by moving leg gently back and %rtl:, 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 m:ii)rm as possible All times give:: are tbr re:stuffed birds

NOTE: Spillage of marinades, fruit juices and basting materials containing acids may cause discoloration on oven liner or door so should be wiped up immediate}
with a paper towel. When surface is cool, clean and rinse

25

Before Setting Oven Controls,
Check These Things:

Step 1:
Remove broiler palL, broiler rack

and other cookware flom the oven.
(Oven shelves may be left in oven.

Note: Shelves may become gray
after several cleanings, t

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 flame (A) and oven door

outside gasket (B) with a dampened
cloth. Po] ish 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) on

models so equipped.
Step 5:

On models so equipped, raise the
window shield lifting handles to
fully raised position.

Step 6:
Close oven door and make sure

oven light (E) is off.

How to Set Oven for Cleaning
Step 1:

Turn OVEN SET and OVEN
TEMP knobs to CLEAN. Controls

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

step 2:
Push and hold in LATCH

RELEASE BUTTON while

sliding LATCH HANDLE to tile
right as far as it wiltgo.

/

Step3:
Set the automatic oven timer:

• Make sure both the range clock

and the DELAY START dial show
the correct time of day (some dials

read START). When the DELAY

START knob is pushed in and

turned, it will "pop" into place
when the time shown on tile range

clock is reached.
. Decide on cleaning hours necessary

Recommended cleaning time for a

heavily-soiled oven with heavy, greasy

spatter is 3 hours: for a moderately-
soiled oven with thin spills and light

spatter is 2 hours.

• Add these hours to present time
of day, then push in and turn STOP

dial clockwise to this desired stop
time. CLEANING light glows,

showing cleaning is starting.

The LOCKED light will glow,

indicating oven is hot and door
calmot be opened. Oven door and

window get hot during self-cleaning.
DO NOT "IDUCIJ.

NOTE: If you wish to start and stop
cleaning at a later time than shown

on clock, push in and turn DELAY
START dial to time you wish to start.

Add the hours needed for cleaning
to this "start" time, then push in

and turn STOP dial to this desired
stop time. Oven will automatically

turn on and off at the set times.

Although controls on your range
may differ in appearance from

those shown here, ttu O'alt fimction
as desctqbed above.

26

After cleauing is complete, the
door will stay locked until the oven

cools and the LOCKED light goes
off. This takes about 30 minutes.

Step 1:
When LOCKED light is oft, push

aud hold in LATCH RELEASE
BUTTON while sliding LATCH

HANDLE to the left as far as it
will go and open the door.

Step 2:
On models so equipped, lower the

window shield by pushing handles
toward bottom of window.

Step 3:

Turn OVEN SET knob to OFF.

Step 4:

Turn OVEN TEMP knob to WARM.

Q. Why won't my oven clean
immediately even though I set

all the time and clean knobs
correctly?

A. Check to be sure your DELAY
START dial is set to the same time

as the rauge clock. Also check to

be sure LATCH HANDLE is

moved to the right.
Q. If my oven clock is not working,

can I still self-clean my oven?
A. No. Your Automatic Oven

Timer uses the rauge clock to help
start aim stop your self-cleaning

cycle.
Q. Can I use commercial oven

cleaners on any part of my

self-cleaning oven?

A. No cleaners or coatings should
be used around auy part of this

oven. If you do use them and do not

wipe the oven absolutely clean, the

residue can scar the oven surface
aim damage metal parts the next

time the oven is automatically

cleaned.

Q. Can I clean the Woven Gasket

around the oven door?

A. No, this gasket is essential for

a good oven seal, and care nmst be

taken not to rub, damage or move
this gasket.

Q. After having just used the

oven, the LOCKED light came
on and I could not move the

LATCH HANDLE. Why?
A. After several continuous high-

temperature bakings or broilings,

the LOCKED light may come on.

The oven door cau't be latched for
self-cleauing while the LOCKED

light is on. If this happens, let the
oven cool until the LOCKED light

goes off. Then the oven door can

be latched for self-cleauing.

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

A. This is caused by excessive soil,
and you should switch the OVEN

SET knob to OFF. Open windows
to rid room of smoke. Allow the

oven to cool for at least one hour
before opening the door. Wipe up

the excess soil aim reset the clean
cycle.

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

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

Q. Should there be any odor
during the cleaning?

A. Yes, there maybe a slight odor
during the first few cleanings.

Failure to wipe out excessive soil
might also cause an odor when

cleaning.
Q. What causes the hair-like

lines on the enameled surface
of my oven?

A. This is a normal condition
resulting from heating and cooling

during cleaning. They do not affect
how your oven performs.

Q. Why do I have ash left in my

oven after cleaning?

A. Some types of soil will leave a
deposit which is ash. It can be

removed with a damp sponge or
cloth.

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

A. After many cleanings, oven
shelves may become so cleau they
do not slide easily. If you wish

shelves to slide more easily,
dampen fingers with a small

amount of cooking oil aim rub
lightly over sides of shelf where
they contact shelf supports.

Q. My oven shelves have become
gray after several cleanings. Is

this normal?
A. Yes. After many cleanings, the

shelves may lose some luster and
discolor to a deep gray color.

27

(for models so equipped)

Do not attempt to clean the oven

until you have read this section.

The top. bottom, sides, and back of
the oven liner, and door ilmer liner

are fin ished with a special coating
which cannot be cleaned in the

usual mallrler with soap, detergents,

commercial oven cleauers, coarse
abrasive pads or coat-se brushes.

Their use and/or the use of oven

sprays will cause pertinent damage.

The special coating is a porous
ceramic material which is dark in

color and feels slightly rough to the
touch. It' magnified, the surface

would appear as peaks, valleys, and
sub.surface-lunncls7 This rough

finish tends to prevent grease
spatters from lorminglittle beads

or &oplets which run down the
side wails oF a hard-surface oven

liner leaving unsightly streaks that
require haud cleauing. Instead,

when spatter hits the l)Onms finish
it is dispersed and is partially

absorbed. This dispersal action
increases the exposure of oven soil

to heated air, which results in
oxidation ot" soil. This finish also

reduces the visual effect of residual
soil. It may not disappear completely

and at some time after extended

usage, stains may appear.
The special coating works best on

small amounts of spatter. It does
not work well with larger spills,
especially sugars, egg, or dairy

mixtures. For tiffs reason, the oven
is equipped with a removable,

replaceable alumilmm foil oven

bottom liner which protects the

porous finish on the bottom of the

oven fiom spillovers. Avoid spills
on inside surface of the oven door.

This special finish is not used on

oven shelves. Shelves are removable

aud cau be taken to the sink for

cleaning. See "Cleaning Guide" on
page 32 fi)r cleaning directions.

To Clean Oven:

Use the following steps when
cleauing your Continuous-Clean

Oven.

1. Let range parts cool before

haudting. It is recommended that
rubber gloves be worn when
cleaning rauge parts malmally.

2. Remove all cooking mensils
including the broiler pan and rack.

3. Remove oven shelves aud cleau
them malmally with scouring pads

or mild abrasive.

4. Remove excess spills and

boilovers fiom aluminum foil oven

bottom liner before removing liner
fiom oven. This is to prevent

excess liquids from spilling onto
the porous finish. Then remove

alumilmm foil bottom liner aud
cleau malmally. (Before cleaning or

removing the alumilmm foil liner,
lift bake unit out of the way. )

5. Clean oven window. Use mild,
non-scratching cleanser and damp

cloth. Avoid spilling water or cleaner
on porous surface.

6. Soil visibility maybe reduced
by operating oven at 400"F. Close

door, set oven temperature control
to 400"F. Time for at least 4 hours.

Repeated cycles may be necessm 7

before improvement in appearauce

is apparent, particularly on oven

door. For moderate to heavy soiling
of the oven door, use the method

described in item (7) at right before
rulming the 400°F. cycle. The oven
timer can be used to control the cycle

automatically at a time convenient

for you. Some slight smoking may
occur, similar to that which may
occur during Time Bake cooking.

REMEMBER: DURING THE
OPERATION OF THE OVEN,

THE DOOR, WINDOW AND
OTHER RANGE SURFACES

WILL GET HOT ENOUGH TO
CAUSE BURNS. DO NOT

TOUCH. LET THE RANGE
COOL BEFORE REPLACING
ALUMINUM FOIL OVEN

BOTTOM AND OVEN SHELVES
IF THEY WERE REMOVED.

7. If a spillover or heavy soiling

occurs on the porous S;qtJ_ICg, as

soon as the oven has cooled,
remove as much of the soil as

possible using a small amount

of water and a stiff-bristle nylon

brush. When using water, use it

sparingly and change it fiequently,
keeping it as cleau as possible, and

be sure to blot it up with paper
towels, cloths, or sponges. Do not

rub or scrub with paper towels,
cloths or sponges, since these will

leave unsightly lint on the oven
finish. If water leaves a white ring

on the finish as it &ies, apply water
again and blot it with a clean sponge,

starting at the edge of the ring aud

working toward the center.
Use care in removing aud replacing

alumilmm foil oven bottom liner
and shelves and in placing and

removing dishes aud food to avoid
scratching, rubbing or othepaqse

damaging the porous finish on the

oven walls and door.
Do not use soap, detergent,

commercial oven cleauer, silicone
oven sprays, coarse steel pads or

coarse brushes on the porous
smjbce. These products will spot,

clog, aud mar the porous surf!lce

and reduce its ability to work.

28

Proper care and cleauing are
important so your range will give

you efficient and satisihctory service.
Follow these directions careflltly in

caring for your rauge to assure sate
aim proper maintenance.

The porcelain enamel finish is
sturdy but breakable if misused.

This finish is acid-resistant.
However. any acid foods spilled

(such as fruit juices, tomato, or

vinegar) should not be permitted
to remain on the finish.

Your range is vented through a duct
located under the right rear surfilce

unit. Clean the duct often.

Note: Ousomemodels, reflector
pan/rings are one pie_'e.

To remove:
* Make sure unit is cool.

• Lift up right rear surface unit.

• Remove trim ring aud drip pan.

* Lift out oven vent duct.

To replace:

• Place the part over the oven vent

located below the cooktop with the
opening of the duct under the round

opening in the drip pan. It is
importaut that the duct is in the

correct position so moisture and
vapors flom the oven cau be
released during oven use. NOTE:

Never cover the hole in the oven
vent duct with aluminum foil or

my other material. This prevents
the oven vent from working
properly during any cooking cycle.

(onmodels so equipped)

Cleau the area under the drip pans
often. Built-up soil, especially

grease, may catch fire. To make
cleauing easier, the plug-in surface

units are removable.

Receptacle

Terminals Drip Pan/Ring

To clean:

• Wipe around the edges of the
surface unit opening in the rauge
top. Clean the area below the unit.

Rinse all washed areas with a damp
cloth or sponge. Caution: Be sure

all controls are turned OFF before
attempting to clean under the cooktop

or removing the surface units.
To remove:

• Raise the unit coil opposite the
receptacle. Lift abom one inch

above the trim ring and pull away
flom the receptacle. Caution: Be

sure the coils are cool before
removing a Calrod _>unit.

• After removing the plug-in
surface unit, lift the trim ring aud

&ip pau (or one-piece panMng) to
clean under the unit.

To replace:

• Place the drip pan (or one-piece

pauMng) in the surface unit opening
in the rauge top. Line up the pan so

the unit receptacle can be seen. If
the trim ring is separate, put it in

place over the &ip pan.
* Insert the terminals of the plug-in

unit through the opening in the pan

aim into the receptacle.

• Guide the surface unit into place
so it fits evenly and fits snugly into

the trim ring.
NOTE: If trim ring and &ip pau

are separate, the drip pan must be
under the trim ring.

CAUTION

• Do not attempt to clean plug-in
surface units in an amomatic

dishwasher.

• Do not immerse plug-in surface

units in liquids of any kind.

• Do not bend the plug-in surface

unit plug terminals.

• Do not attempt to clean, adjust

or in auy way repair the plug-in
receptacle.

(on models so equipped)

This unit calmot be removed. It can
be lifted upward aud locked in that

position for cleauing under the
unit. Be certain the unit is cool

before lifting the coil.

After lifting coil unit, remove trim
ring aud &ip pan (or one-piece

pan/ring) to clean under unit.

To reposition tilt-lock unit:

• Replace drip pan (or one-piece
panMng) into recess in eooktop. If

trim ring is separate, put it in place
over drip pan.

• Guide surface unit so it fits
evenly and snugly into place.

(on models so equipped)

To REMOVE door, open to BROIL
position, or where you feel hinge

catch slightly. Grasp door at sides:
life door up and away from hinges.

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

29

] Icontinuednextpag>

CAUTION: BEFORE REPLACING
ANY LAMP, DISCONNECT

ELECTRIC POWER TO RANGE
AT THE MAIN FUSE OR

CIRCUIT BREAKER PANEL.
LET LAMP (OR BULB) AND

LAMP COVER COOL

COMPLETELY.
WHEN- CHANGING A

FLUORESCENT COOKTOP

LAMP, DO NOT TOUCH THE
METAL AT ENDS OF LAMP.

(on models so equipped)

One of the lamp-replacemem
methods described below and at

right applies to your model.

Model with open lamp shade ......

lamp is visible withom removing

the cover; cover does not need to be

raised or removed to chauge lamp.
a. Place fingers under lamp near

each end. Press up and roll bottom
of lamp away from you; lamp will

*hll into palms of your hands; remove.

b. Cheek type and wattage of lamp
and replace with same kind. Hold

lamp near each end aud insert

prongs into sockets. Gently roll
bottom of lamp toward front of

rauge until it stops.

Model with screws holding cover
a. Remove screws; swing cover

toward you from real.
b. Place fingers on top of lamp and

roll toward front of rauge until it
stops. Remove.

c. Check type and wattage of lamp

and replace with same kind. Hold
lamp near each end aud insert

prongs into sockets. Gently roll
bottom of lamp toward front of

rauge until it stops.
d. Close cover. Replace screws.

Model with bright lift-up cover

and snap-on shield

a. Lift up front of cover over lamp

to its open position.

(continued)

b. Pull straight om on plastic
shield over fluorescent lamp. (It is

a snap-fit. )

c. Place thumbs on bottom near

each end of lamp. Press aud roll

bottom of lamp gently toward front

of range until it stops. Remove.
d. Check type and wattage of lamp;

replace with same kind. Hold lamp
near each end and insert prongs into

sockets. Gently roll bottom of lamp

toward real of rauge until it stops.
Model with woodgrain cover

hinged at back

a. Place fingers under ends of

cover. Lift fopa_ard then up so cover
is in open position.

b. Remove bulb, check type aud
wattage; replace with same kind.

Hold lamp near each end and insert
prongs into sockets. Gently roll

bottom of lamp toward rear of
rauge until it stops.

c. Swing down lamp cover so it

snaps into closed position.

Hi/Low model
a. Hold glass panel assembly and

remove the 3 screws from frame
that holds top of assembly in place.

b. Hold assembly in both hands,
and remove. Remove lamps and
replace with bulbs of the same

wattage. Lift glass palm assembly
into place by first positioning

bottom edge of assembly over the
top of the back splasher palM;

replace screws in top of assembly
to hold it in place.

Hi/Low model

with swing-down glass cover

a. Push bretons on sides of glass

cover. Allow glass to swing down.

b. Place fingers under each end of
lamp, rotate toward you until it

stops. Remove.

c. Check type and wattage of lamp;
replace with same kind. Hold lamp
near each end and insert prongs into

sockets. Gently roll bottom of lamp

toward rear of rauge until it stops.
d. Snap glass cover in place.

(on models so equipped)

Self-Cleaning Oven

a. Remove the three slotted screws
in lamp cover; see diagram. Remove

cover; replace lamp with 40-watt
appliance lamp.

b. Replace lamp cover with three
screws.

Non Self-Cleaning Oven

The oven lamp (bulb) has a

removable glass cover which is
held in place with a bail-shaped
wire. Remove oven door, if desired

to reach cover easily.

a. To remove, hold hand under
cover so it doesn't fall when

released. With fingers of same
haud, firmly push down wire bail

until it clears cover. Lift off cover.
DO NOT REMOVE ANY

SCREWS TO REMOVE THIS
TYPE OF COVER.

b. Replace lamp with 40-watt

home appliauce bulb.

c. To replace cover, place it into
groove of lamp receptacle. Lift

wire bail up to center of cover until

it snaps into place. When in place,

wire holds cover firmly, but be

certain wire bail is not below
depression in center of cover.

3O

Usetimegivenonrecipewhen
cookingforfirsttime.Oven
thermostatsmay"drift" fromthe

filctoW setting over the years, aim

5 to 10-nmmte differences in tinting
between au old aud a new oven are

not Ulmsual. Your oven has been set
correctly at the factory and is more

apt to be accurate than the oven
which it replaced. However, if you

find that your foods consistently

brown too little or too nmch, you
may make a simple adjustment in

the OVEN TEMP thermostat knob.
PULL KNOB OFF SHAFT. LOOK

AT BACK OF KNOB AND NOTE
CURRENT SETTING BEFORE

MAKING ANY ADJUSTMENT.
To increase temperature, turn

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

notch chauges temperature 10"F.

Note." Although the back of the

Oven Temp knob on your range may

d{!_erin appearmme from those show_

'_ere,it can be adjusted by jollowing

the appropriate instructions below
and at right.

To adjust oven thermostat:

To adjust oven thermostat:

1. Remove kuob, and hold so

pointer is at top of kuob. Using a
pot holder or similar material, hold

"skirt" of kuob firmly in one hand.

Grasp haudle of knob in other
haud. Note position of pointer aim

turn handle to move pointer toward
Raise or Lower. Pointer is designed

not to move easily. If it is seated so
it is difficult to move, pointer may

be loosened slightly. Insert a thin

screw&iver, kuife blade or similar

instrumelat aim lift up end of
pointer slightly.

2. After adjustment is made, press
pointer firmly against knob. Return

kuob to rauge, matching flat area
on kuob aim shaft.

Recheck oven performalaee before
making an additional adjustment.

To clean in self-cleaning oven:
Place shelf from upper oven on a

shelf of the self-clean oven. (The
shelf may have to be shifted slightly

so shelf stops do not interfere with
placement of palms. )

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

bottom and back panels back-to-
back so soiled sides face outward.

It is important that palms lay flat
on shelf.

Lift side pauels up and om of oven.
Place back-to-back on remaining

self-clean shelf.

To replace panels
in self-cleaning oven:

Replace panels in any order desired.
Be certain oven bottom is replaced

so notch is at right, and "feet" on
bake unit rest in depressions in

panel. Replace broiler reflector so

"open side" is toward bottom of oven.

1. Pull off knob. Loosen both

screws on back of knob.

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

3. Return kuob to oven, matching
flat area of kuob to shaft. Recheck

oven perfommnce before making
an additional adjustment.

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

PART

Rake Unit
and Broil Unit

MATERIALS TO USE

GENE1L_.L DIRECTIONS

Do not cleal_ the bake unit or broil unit. Any soil will burn off when the unit is
heated. NOTE: The bake unit is hinged and can be lifted gently to clear_the oven

floor. If spillover, residue or ash accumulates around the bake unit, gently wipe
around the unit with warm water.

Broiler Pan and Rack •Soap and _hter

• Soap-Filled Scouring Pad

• Plastic Scouring Pad

Drain fat, cool pan and rack slightly. (Do not let soiled pan and rack stand in
oven to cool.) Sprinkle on detergent. Fill pan with wama water and spread cloth

or paper towel over rach. Let pan and rack stand for a tkw minutes. Wash: scour

if necessary. Rinse and dry. OPTION: The broiler pan and rack may also be

cleaned in a dishwasher.

(ontrol Knobs: . Mild Soap and Water
Range Top and Oven

Outside Glass Finish • Soap and Water

Pull offknobs. Wash gently but do not soak. Dry and return controls to range,

making sure to match fiat area on knob and shaft.
Wash all glass with cloth dampened in soapy water. Rinse and polish with a dry

cloth. If knobs are removed, do not allow water to run down inside surface of
_Jass while cleaning.

Porcelain Enamel • Paper q_wel
Surface* •Dry Cloth

• Soap and Water

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

to wipe them up right away. When the surface has cooled, wash and rinse.

For other spills, such as fat smatterings, etc., wash with soap and water _ hen

cooled and then rinse. Polish with a &v cloth.

Inside Oven Door* •Soap andWater

On self-cleaning oven, clean ONLY the door liner outside the gasket. The door

is automatically cleaned if"the oven is in the self-cleaning cycle. If spi!lover or

spattering should occur in cooking function, wipe the door with soap and water.
DO NOT rub or damage gasket. Avoid getting soap and water on the gasket or in

the slots on the door.

oven Gasket*

Oven Liner •Soap and Water

Avoid getting ANY cleaning materials on the gasket.
Cool before cleaning. Frequent wiping with mild soap and water will prolong

the time between major cleanings. Be sure to rinse thoroughly.

Oven Vent Duct •Soap and Water

Remove the Oven Vent Duct found under the right rear surface unit. Wash in
hot. soapy water, dry and replace.

Chrome-Plated

Trim Rings

(around surface an its
Chrome-Plated

Drip Pan/Rings
Porcelain Enamel or

Aluminum Drip Pans

Meat Thermometer •Soap and Water Cool belbre cleaning. DO NOT IMMERSE IN WATER. Scour stubborn spots

Shelves** • Soap and Water Shelves can be cleaned in Self-Cleaning oven or dishwasher, or by hand, using

(See Self-Cletining soap and water. Rinse thoroughly to remove soap after cleaning.

Oven Directions)
(-'alrod ' Surface

lnit (?oils

• Soap and Water

• Stiff-Bristled Brash

•Soap-Filled Scouring Pad
(Non-metal 1ic)

• Soap and Water Drip pans can be cleaned in self-cleaning oven or dish'_vasher or by hand

• Soap-Filled Scouring Pad after pans cool slightly, sprinkle on detergent, wash or scour with hot water,

• Plastic Scouring Pad rinse and dlT.

• Soap-Filled Scouring Pad with soapy scouring pad, rinse and dry. DO NOT STORE IN OVEN.

Clean as described below or in dishwasher. DO NOT (LEAN IN SELF-
(LEANING OVEN. Rings will discolor. Wipe all rings after each cooking so

unnoticed spatter will not "burn on" next time you cook. To remove '6 burned-
on" spatters, use any or all cleaning materials mentioned. Rub hy,hrly with
scouring pad to prevent scratching of the surface.

Spatters and spills bum away when coils are heated. After meal, remove all
cookware from surface units and heat soiled units at HI. Let soil burn off about a

minute and switch units to OFF. T1T not to get cleaning materials on coils. If you
do, wipe off with damp paper towel he fbre heating surface unit.

DO NOT handle the unit before completely cooled.
DO NOT self-clean plug-in units.
DO NOT immerse plug-in units in any kind of liquid.

DO NOT wash in dishwasher.

*Spillage of marinades, fi'uit juices, and basting materials containing acids may cause discoloration. Spillovers should be wiped up immediately

(or blotted up it' continuous-cleaning oven), with care being taken to not touch any hot portion of the oven. When the surface is coo!, clean and rinse.

__When using Commercial Ovel_ Cleaner on Broiler Pan and Rack or Shelves of Continuous-Cleaning Oven, be sure to remove them from the

oven first, because such cleaners can damage the special ceramic coat in: in this oven.

32

PART 5IATERIALS TO USE

Automatic •Water, Plastic Scouring Ball

[;nit Sensor

Metal, •Soap andWater

including Chrome
Side Trims

and Trim Strips
Griddle • Soap and Water

Rotisserie .Soap and Water

Spit, Forks °Commercial Oven Cleaner
Screws. Frame

Storage Drawer ,Soap and Water

Companion Oven
Removable Oven

Panels, Shelves,
Broi! Reflector

USE THE E'OLLOWING DIRECTIONS FoR STANDARD OVEN ONLY. For Continuous-Cleaning Oven,

refer to "Continuous-Cleaning Oven Care" Section on page 28 for directions on care of special porous ceramic coating.

Inside Oven Door**

(Liner)

)veil Liner**

(CAUTION: When in
use, light bulbs can
become warm enough

to break if touched with
moist c!oth or towel.

When cleaning, avoid
warm lamps with
cleaning cloths if lamp

cover is removed.

• Soap and Water

• Soap-Filled Scouring Pad

•Commercial Oven Cleaner

• Soap and Water

• Soap-Filled Scom-ing Pad

• Commercial Oven Cleaner

GENERAL DIRECTIONS

Keep sensor fi'ee from grease or spiilovers. Wipe sensor at cach cleaning of
cooktop. For major spilkwers: when cool, cover with moist paper towel or cloth
to soften soil; additional light scouring may be done with plastic or nylon scouring

ball. Do not use steel wool or other harsh materials.

Wash, rinse and then polish with a @ cloth. DO NOT USE steer wool
abrasives, ammonia, acid or commercial oven cleaners which may damage

the finish.

Let griddle cool. Pour off grease. Wash in suds_ water. Soak a 1)w minutes if
necessax T to remove food stuck on surface.

Soak in hot. sudsy water: scour to remove cooked-on food or sauces:wash.

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

Take removable items fi'om upper oven. Place them in the Self-Cleaning oven in
this manner:

1. Companion Oven Shelves invert and place on each of the Self-Cleaning

oven shelves with their stops facing Ibrward.

2. Broil Reflector-place soiled side down on lower shelf.

3. Bottom oven panel and back panels: place back-to-back with soiled side
facing out on Self-Cleaning shelf. Lay these panels flat over companion shel_ cs

that were placed in Self-Cleaning oven.

4. Side panel lay back-to-back on remaining Self-Clean panel.

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

Cool before cleaning.
FOR LIGHT SOIL: Frequent wiping with mild soap and water (especially after
cooking meat) will prolong the time between major cleanings. Rinse thoroughly.
NOTE: Soap left on liner causes additional stains when oven is reheated.

FOR HEAVY SOIL: Choose a nonabrasive cleaner and follow label
instructions, using thin layer of cleaner. Use of rubber gl_wes is recommended.

Wipe or rub lightly on stubbom spots. Rinse well. Wipe off any oven cleaner

that gets on thermostat bulb. When rinsing oven after cleaning, also wipe

thermostat bulb.

To obtain service, see your

warranty on 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
General Electric Company

Appliance Park
Louisville, Kentucky 40225

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

Major Appliance
Consumer Action Palm

20 North Wacker Drive
Chicago, Illinois 60606

33

(on models so equipped)

Some Cooking Centers share a

built-in exhaust system equipped
with a damper, a two-speed exhaust

blower and removable filters.

Exhaust openings are located over

cooking top and in hood over oven.
The exhaust system functions only

when the blower is operating. The

switch for the exhaust system is

beneath the control panel. For high

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

in sequence.
When blower is operating and hood

over oven is closed, it exhausts over

surface units only. When blower
operates with hood in open position,
it exhausts through openings over

surface units and over oven at the
same time.

THE EXHAUST SYSTEM
SHOULD BE OPERATED

WHENEVER ODORS, VAPORS
OR SMOKE ARE EXPECTED

TO BE THE RESULT OF A
COOKING OPERATION.

START FAN AT BEGINNING
OF COOKING.

To open hood above the oven, lift
up handle at center of hood; to

close, push down on handle. Use
hood in its fully extended position
whenever vapor or smoke results

from cooking, such as when pan
broiling or frying on the surface

units. See information on use of
surface units.

Two filters are located over cooking
top and one behind hood extension.

Filters are removable for cleaning.
Filters become soiled over a period

of time. The efficiency of your
exhaust system depends on how

clean the filters are. Frequency of
cleaning, or replacing, depends on

the type of cooking you do, but
filters should be cleaned AT LEAST

ONCE A MONTH. Also, frequently
clean the grease-laden surfaces
adjacent to the filters.

To clean, agitate in hot detergent
solution. Light bl-ushing may be

used to help remove imbedded soil
and dust. With careful use and

handling, filters will last for years.

However, if replacement becomes
necessalT, obtain a filter from

your dealer.

Remove and Replace Filters

1. Cooking top: Place finger in

recess at front edge of filter; push
filter to real until front edge clears

tile exhaust opening; lower tile
front and remove. When clean,

replace. Place edge of filter against
spring at real of exhaust opening.

Push to rear, lift front edge, and let
spring push filter forward into place

under edge of exhaust opening.

2. Hood: Extend hood as far as
possible, or remove hood extension

if desired; see illustration below.
Place fingers on each side at

bottom of filter. Press filter to left
until it clears the holder on right

side, then remove. When clean,
replace. Push filter against clip at

left and press left until filter clears
holder at right side. Push filter
toward opening and release so it

slips behind holder.

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

1. To remove, extend hood as far

as it will open.
With thumbs crowed around edge

of hood extension, hook a finger

between spring and bracket at each

side and push toward center of hood.
This moves pins out of holes in

bracket and hood extension call
be removed.

2. To clean, wash with hot
detergent solution. Rinse and dry

with soft cloth.

3. To replace, fit bottom of half-
circle flanges into side of hood.

Secure one side at a time. Align

pin with holes in bracket and hood

extension, then push pin through
holes. This secures hood extension

so it cannot be removed by mistake.

34

HOOD EXTENSION

BRACKET

UPPER

OVEN

DOOR

PROBLEM POSSIBLE CAUSE AND REMEDY

OVEN WILL NOT WORK Plug on range is not completely inserted in the electrical outlet.

The circuit breaker in your house has been tripped or a fuse has been blown.
Oven controls are not properly set.
Door left in locked position after cleaning.

OVEN- LIGHT Light bulb is loose.

DOES NOT WORK Bulb is defective. Replace.

Switch which operates oven light is broken. Call for smwice.

FOOD DOES NOT
BROIL PROPERLY

FOOD DOES NOT ROAST
OR BAKE PROPERLY

CALROD ® SURFACE
UNITS NOT

FUNCI'IONING

PROPERLY

OVEN WILL NOT

SELF CLEAN

OVEN- SET or OVEN TEMP knob not set at BROIL.
Door not left ajar as recommended.

Improper shelf position being used. Check Broiling Guide.
Necessal T preheating was not done.

Food is being cooked on hot pan.
Utensils are not suited for broiling.

Alumimm_ foil used on the broil pan rack has not been fitted properly or slit as
recommended.

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

Shelf position is incorrect. Check Roasting or Baking Guides.
Oven shelf is not level.

Wrong cookware is being used. When roasting, pan is too small.
A foil tent was not used when needed to slow down browning during roasting.

Surface units are not plugged in solidly.
Trim rings and &ip pans are not set securely in the range top.

Surface unit controls are not properly set.

Automatic timer dials not set or not set properly. The STOP dial nmst be set and
advanced beyond the time noted on oven clock.

The STOP dial was not advanced for a long enough time.
Both OVEN SET and OVEN TEMP knobs nmst be set at CLEAN setting.

A thick pile of spillover when cleaned leaves a heavy layer of ash in spots
which could have insulated the area from fluther heat.

Latch not moved to the right.

OVEN DOOR
WON'T LATCH

Turn OVEN SET knob to CLEAN. Glowing Locked Light after knob is turned
indicates oven is too hot t¥om previous use and door won't latch. To cool oven,

open door wide; then latch can be moved.
OVEN SET knob must beat CLEAN or OFF before Latch can be moved.

Latch Release Button not pushed when moving Latch.

If you need more help., call, toll free:
The GE Answer Center"

&626.2000

consumer information service

35

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

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 t hat 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:
The GE Answer Center'"'

800.626.2000
consumer information service

.Improper installation.

If you have an installation problem,
contact your dealer or installer.
You are responsible for providing

adequate electrical, gas, exhausting
and other connecting facilities.

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 ELECTRIC-

HOTPOINT FACTORY SERVICE or
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. 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.

Pub. No, 49-4751

546

Warrantor: General Electric Company

If further help is needed concerning this warranty, contact:

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

GENERAL ELECTRIC