GE 49-8128, JKP07GJ, JKP07J, JKP07WN, JKP16GJ Use And Care Manual

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Page 1

Conten@

Aluminum Foil

Roasting, Roasting Guide

12-14

Appliance Registration

Rotisserie

Baking, Baking Guide

10, 11

Safety Instructions

2-4

Broiling, Broiling Guide

15-17

Self-Cleaning Instructions 20, 21

Care and Cleaning

22,24

Shelves

Clock/Timer

Thermostat Adjustment

Consumer Services

Warranty

Back Cover

Control Settings

Energy-Saving Tips

Features

5-7

Light; Bulb Replacement 9,22 Meat Thermometer

13, 14, 16

Model and Serial Numbers

GEAmM Ced@

Problem Solver

25,26

8M.6H.2W@

Models

JW07J

Jm16GJ

~03J

~07GJ

Jn27J

~03GJ

Jm07WN

JW27GJ

~14GJ

GEAppfimcB

Page 2

Help us help you...

Before using your oven, read this book carefully.

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

Keep it handy for answers to your questions.

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

Consumer Affairs GE Appliances Appliance Park Louisville, KY 40225

Write down the model and serial numbers.

You’ll find them on a label on the front of the oven behind the door (on the lower oven on two-oven models).

These numbers are also on the

Consumer Product Ownership

Registration Card that came with your oven. Before sending in this card, please write these numbers here:

Model Number

Serial Number

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

If you received

a damaged oven...

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

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

Check the Problem Solver on pages 25 and 26. It lists causes of minor operating problems that you can correct yourself.

If you need service...

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

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

FIRST, contact the people who serviced your appliance. Explain why you are not pleased. In most

cases, this will solve the problem. NEXT, if you are still not pleased,

write all the details-including your phone number—to:

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

FINALLY, if your problem not resolved, write:

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

is still

IMPOKI’ANT

SAFETY INSTRUCTIONS

Read ail

instruction

befon using this apptianee.

IMPORTANT

SmY

N~CE

The California

%fe

Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a list of

substances known to

the

state to

cause birth

defecb

or other reproductive harm, and requires businesses to warn customers of potential exposure to such substances.

The fiberglass insulation in self-clean ovens gives off a very small amount of carbon monoxide during the cleaning cycle. Exposure

canbe

minimized by

venting with an open window or using a ventilation fan or hood.

,+,.—

Page 3

—

When using

electrical

applimces,

basic sakty precautions should be followd, including

the

following:

. Use

this

appIiance

ody

for its

intended use

as described in this

manti.

your

apptice

Ppm instaud

and

a qualified technician in accordance with the provided Installation Instructions.

@ Don’t

attempt to

rem

or replace any part of your

oven Unk?ss it b S-eally =oinmended

in W book. All

other

servicing

shoti

to a qualified

tectiicia.

Before

peflbrruklgany **

DWO~~

THEO-

POWER

SUPPLY AT THE

WSEHO~D-UTfON P~L

~M_G

THE

FUSE OR

SmHiNG

OFF

THE CIRCUIT

13RE~R.

●

not

l~ve c~*n #on+

Children should not be

leR

alone

or unattended

an area where appliance is in use. They should never be allowed to sit or

stid

on any part of the appliance.

Don’t

Mow

anyone to climb,

stand or hang

on the

door.

They could damage the

oven.

o ~~ON:

-s

INTEREST

m cmnREN

SHOULD N~ BE STORED IN cABINEm

ABOVE

AN OVEN.

_DREN

CLIMBING ON

THK

OVEN

TO REACH

-S

COULD

BE SERIOUSLY ~-

—

● Never wear loose-fitting or

hangm garxnen~ wMe using the

appl!anee. Flamma

ble

material

codd

be ignited if

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

*us o~y

dry ~f holders-

Moist or damp potholders on hot

sufices

may

resdt

in burns

from

m. Do

not & pot ho&m touch hot heating elements. Do not use a

towel or

other

bum

cloth.

* N~r use

your

appliance

for

warmmg

h-ing tbe

room.

* Storage

in or on

applime—

nots~ fl

ammable

materials

in the oven.

●

Keep hood and grease

~ters

clean to maintain good

venting

and to avoid

grw

fires.

. DO not

let c-

or other flammable

wterkds

acm~te b or n-

the oven.

*Do not use water on grease fires. Maine in oven

can

be smothered by completely

closing

door and

turnhrg

SET to

OFF.

●

not touch heating

eIements

or interior

sntiace

of oven.

These

su~ces

maybe hot enough to burn even though they are dark in color. During and

after

use, do not touch, or let

ble

clothing or other

flamma

makrids

contact any interior

area of the oven; allow sufficient

time for cooling,

first.

Potentially hot

sufices

include

the oven

vent

openings and

sufices

near the openings,

crevices around the oven door

and the edges

the door

WWOW.

Remember:

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

* men

cooking pork,

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

1’70T.

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

Oven

●

Smd

away

from

oven when

oven door. The hot air

or-

wMeh

escapes can

burn

hank face aud/or

eyes.

●

Wn$t Mt

unopened

fOOd

con-

in the oven. Pressure

M btid

and the container

codd be,

causing an

@“ury.

Keep oven vent ducts

unobstructed.

●

Keep oven free from grease

buMdup.

~~ce

oven

she~~ dmired

position while oven is cool.

If shelves must be handled when hot,

not let potholder contact

heating units in the oven.

* pu~

out

shelf to shelf stop

convenience

in-

h~vy

fti It

is also a

p-ution

agti

burns from touching hot surfaces of door or oven

walls.

● When using cooking

bm in

oven,

follow the

manukctumr’s dtitions.

not

use your

oven to dry

newspapem

If overheated, they

can catch

fm.

Page 4

●

L~~n

for

f~—~ ~ ~~is~

shodd

be heard

Somtie

during

the cleaning

cycle.

If not, call

service before

Selfwlx

again,

SAW

THESE

INSTRUCTIONS

Ene~y-Sating~ps

● Preheat the oven only when

necessary. Most foods will cook satisfactorily without preheating. If you find preheating is necessary, keep an eye on the indicator light, and put food in the oven promptly after the light goes out.

●

Always turn oven OFF before

removing food.

● During baking, avoid frequent

door openings. Keep door open as

short a time as possible.

●

Be sure to wipe up excess spillage

before self-cleaning operation.

●

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

approximately the same time.

—.

●

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

Page 5

Features of Your Oven

???

Models

JRP03J

JRP03GJ

●

see

page

Model

JRP14GJ

●

Feature Index

1 Model and Serial Numbers 2 Oven Set Control 3 Oven Temp Control

9 9

●

4 Oven Cycling Light

● ●

5 Automatic Oven Timer,

Clock and Minute Timer

6 Rotisserie Receptacle

(Motor is behind oven wall.)

●

7 Oven Cleaning Light (Glows

during self-cleaning when all controls are set.)

●

8 Locked Light (Glows during

self-cleaning when oven has reached cleaning temperature. Oven cannot be opened when

this light is on.)

9 Oven DoorLatch

(Use for Self-Clean only.)

● ●

10 Oven Interior Light

(Comes on automatically

when door is opened.)

Oven DoorGasket

12 Broil Unit

9,22

15,24

●

13 Bake Unit 14 Oven Shelves

10,24

●

2 2

15 Oven Shelf Supports

(Letters A, B, C and D indicate cooking positions for shelves as recommended on cooking guides.)

16 Broiler Panand Rack (Do not

clean in self-clean oven.)

●

17 Meat Thermometer Receptacle

●

Model JRP14GJ

18 Meat Thermometer Dial

●

“G” in model number indicates Black Glass Door.

Page 6

Features of Your Oven

f????

Models

JKP07J, JKP07GJ,

JKP07WN

Model

JKP16GJ

Models

JKP27J,

JKF2%J

Upper oven is self-cleaning, lower oven is standard

Page 7

Explained

Feature Index

Daze

Models JKP07J

JKP07GJ

JKP07WN

Models

Model

JKP27J

JKP16GJ

JKP27GJ

●

1 Model and Serial Numbers

21°

2 Oven Set Control

●

1°

3 Oven Temp Control

●

4 Oven Cycling Light

●

5 Automatic Oven Timer,

●

Clock and Minute Timer

●

1°

●

6 Rotisserie Receptacle (Place end of

18 spit firmly into receptacle when using rotisserie. Motor is behind oven wall.)

7 Locked Light (Glows during self-

20 cleaning when oven has reached cleaning temperature. Oven cannot be opened when this light is on. )

●

8 Oven Cleaning Light (Glows during

●

self-cleaning when all controls are set. )

●

9 Oven Door Latch

●

(Use for Self-Clean only.)

● ●

10 Oven Interior Light (Comes on

9,22

●

automatically when door is opened. )

●

11 Oven Light Switches

91°

12 Broil Unit

15,24

●

13 Bake Unit (May be lifted gently

10,24

●

for wiping oven floor.)

●

14 Oven Shelves

15 Oven Shelf Supports (Letters A, B, C and

9 D indicate cooking positions for shelves as recommended on cooking guides.)

16 Broiler Pan and Rack (Do not

clean in self-clean oven. )

●

● ●

●

17 Oven Door Gasket

●

1°

18 Meat Thermometer Receptacle

13 (Insert pronged end of thermometer firmly into receptacle. )

19 Meat Thermometer Dial

●

—

Page 8

Automatic Timer and Clock

The Automatic Timer and Clock on your oven are helpful devices that serve several purposes.

To Set the Clock

Push in the center knob

of the

Minute Timer and turn knob in

either direction to set the Digital

Clock numerals to the correct time.

(After setting the Clock, let the knob out, and turn the Minute Timer pointer to OFF.)

To Set the Minute Timer

The Minute Timer is the large dial to the

lefi

of the Digital Clock. Use it to time all your precise cooking operations. This dial also sets or changes the Digital Clock.

SET THE MINUTE TIMER,

turn the center knob clockwise,

without pushing in,

until pointer reaches number of minutes you wish to time (up to

60).

Time

Bake Uses

Automatic Timer

Using Automatic Timer, you can TIME BAKE with the oven starting immediately and turning off at the Stop Time set or you can set both DELAYED START (some models say START) and STOP dials to automatically start and stop oven at a later time of day. It takes the worry out of not being home to start or stop the oven.

Setting the dials for TIME BAKE is explained in detail on page 10.

Self-Clean Uses Automatic Timer

The self-cleaning function on your oven uses the Automatic Timer to set the length of time needed to clean whether you wish to clean immediately or delay the cleaning until low energy times such as during the night. See page 20.

—

Questions and Answers

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

A. Your Minute Timer will help

time total cooking which includes time to boil food and change temperatures. Do not judge cooking time by visible steam only. Food will cook in covered containers even though you can’t see any steam.

Q. 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 DELAYED START or STOP dials to turn on and off at set times during timed functions.

Q. Can I use the Minute Timer

during oven cooking? A. The Minute Timer can be

used during any cooking function. “

The Automatic Timers (DELAYED START and STOP dials) are used with TIME BAKE and SELFCLEAN functions.

Q. Can I change the Clock while

I’m Time Cooking in the oven? A. No.

The Clock cannot bechangcd during any program that uses the oven timer. You must either stop those programs or wait until they are finished before changing time.

Page 9

Using Your Oven

Before Using Your Oven

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 run at removing and replacing them properly,

to give sure, sturdy support.

3. Read over information and tips that follow.

Keep this book handy so you can refer to it, especially during the first weeks of getting acquainted with your oven.

Oven Controls

PREHEATING the oven, even to high temperature settings, is speedy —rarely more than about 10 minutes. Preheat the oven only when necessary. Most foods will cook satisfactorily without preheating. If you find preheating is necessary, keep an eye on the indicator

light

Oven Light

The light comes on automatically when the door is opened. On models with oven window use switch to turn light on and off when door

is closed.

Switch is located on front of door

and-put

f;od

in the oven

prom~tly

on some models, on control panel

after light goes out.

on other models.

Oven Interior Shelves

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 food from or placing food on them.

TO REMOVE

shelves from the

oven, lift

rear

of shelf, pull

forward

wfih

stop-locks along top of shelf supports. Be certain that shelf is cool before touching.

TO REPLACE shelves 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 position,

The controls for the oven(s) are

stop-locks on shelf

will

run under

marked OVEN SET and OVEN

shelf support when shelf is pulled

TEMP. OVEN SET has

settin~s

for

forward.

BAKE, TIME BAKE (on

mo~els

equipped), BROIL, CLEAN and OFF.

Shelf Positions

When you turn the knob to the desired setting, the proper heating units are then activated for that operation.

OVEN TEMP maintains the temperature you set, from WARM

(150”F.)

to BROIL

(550”F.)

and

also at CLEAN

(880°F.

The Oven Cycling Light glows

until the oven reaches your selected temperature, then goes off and on with the oven unit(s) during cooking.

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

Page 10

Baking

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

How to

Bake

Step 1:

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

Step 2:

Turn OVEN SET knob to BAKE and OVEN TEMP knob to temperature on recipe or on Baking Guide.

Step 3:

Check food for doneness at minimum time on recipe. Cook

longer if necessary. Switch off heat

and remove foods.

How to Time Bake

The automatic oven timer controls

are designed to turn the oven on or

off automatically at specific times

that you set. Examples of Immediate

Start (oven turns on now and you set it to turn off automatically) or Delayed Start and Stop (setting the

oven to turn on automatically at a

later time and turn off at a preset stop time) will be described.

How to Set Immediate Start

N~E:

Before beginning make sure the range clock shows the correct time of day.

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

Step 1:

To set Stop Time, push in knob on STOP dial and turn pointer to time you want oven to turn off; for example

6:00.

The DELAYED START dial should beat the same position as the time of day on clock.

Step 2:

Turn OVEN SET knob to TIME BAKE. Turn OVEN TEMP knob to oven temperature, for example 250°F. The oven will start immediately and stop at the time you have set.

How to Set Delayed Start and Stop

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

Step 1:

To set start time, push in knob on DELAYED START dial (some models may say START) and turn pointer to time you want oven to turn on, for example

3:30.

Step 2:

To set Stop Time, push in knob on STOP dial and turn pointer to time you want oven to turn off, for example

6:00.

This means your

recipe called for two and one-half

hours of baking time.

NOTE:

Time on STOP dial must be later than time shown on range clock and DELAYED START dial.

Step

3: Turn OVEN SET knob to TIME BAKE. Turn OVEN TEMP knob to 250°F. or recommended temperature.

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

.—

Page 11

Baking Guide

Aluminum pans conduct heat

2. Dark or non-shiny finishes and quickly. For most conventional glass cookware generally absorb baking, light, shiny finishes give best

heat, which may result in dry, crisp

results because they help prevent

crusts. Reduce oven heat 25”F. if

overbrowning. For best browning

lighter crusts are desired. Rapid

results, we recommend dull bottom

browning of some foods can be

sufices

for cake pans and pie plates.

achieved by preheating cast iron cookware.

3. Preheating the oven is not always necessary, especially for foods which cook longer than 30 to 40 minutes. For food with short cooking times, preheating gives best appearance and crispness.

4. Open the oven door to check food as little as possible to prevent uneven heating and to save energy.

Shelf

Oven

Food

Container

Time,

Pbsition Temperature

Minutes

Comments

Bread

Biscuits (%-in. thick) Shiny Cookie Sheet

B, C

400°-4750

15-20

Cannd,

refrigerated biscuits take

2 to 4 minutes less time.

Coffee cake Shiny Metal Pan with

B, A 350°-4000 20-30

satin-finish bottom

Corn bread or muffins Cast Iron or Glass

400°-450” 20-40 Preheat cast iron pan for crisp crust.

Gingerbread Shiny Metal Parr with

350”

45-55

satin-finish bottom

Muffins Shiny Metal Muffin Pans

A, B

400°-4250 20-30 Decrease about 5 minutes for muffin

Popovers Deep Glass or Cast Iron Cups

B 375°

45-60 mix, or bake at 450”F. for 25 minutes,

then at

350”F.

for 10 to 15 minutes.

Quick loaf bread

Metal or Glass Loaf Pans

350°-3750

45-60

Yeast bread (2 loaves)

Metal or Glass Loaf Pans

A, B

375°-4250

45-60 Dark metal or glass give deepest

Plain rolls

browning.

Shiny Oblong or Muffin Pans

A, B

375”-425”

10-25

For thin rolls, Shelf B may be used.

Sweet rolls

Shiny Oblong or Muffin Pans

B, A

350°-375”

20-30

For thin rolls, Shelf B may be used.

Cakes (without shortening) Angel food

Aluminum

~be

Pan

325”-375”

30-55

Two-piece pan is convenient.

Jelly

roll

Metal Jelly Roll Pan

Sponge

375”-400°

10-15

Line pan with waxed paper.

Metal or Ceramic

pan

325”-350” 45-60

Cakes Bundt cakes Metal or Ceramic Pan

A, B

325°-3500

45-65

Cupcakes Shiny

Metal Muffin Pans

B 350°-3750

20-25 Paper liners produce more moist

Fruit cakes

Metal or Glass Loaf or

crests.

A, B

275”-300”

Tube Pan

2-4 hrs. Use 300”F. and Shelf B for small or

Layer Shiny Metal Pan with

individual cakes.

350°-375”

20-35

satin-finish bottom

Layer, chocolate

Shiny Metal Parr with

350°-3750

25-30

satin-finish bottom

Loaf

Metal or Glass Loaf Pans

350°

40-60

Brownies

Metal or Glass Pans

B, C 325”-350°

25-35

Bar cookies from mix use same time.

Drop

Cookie Sheet

Refrigerator

B, C 350”-400”

10-20

Use Shelf C and increase temp.

Cookie Sheet

B, C 400°-4250

6-12

Rolled or sliced

25”F. to 50”F. for more browning.

Cookie Sheet

B, C

375°-400”

7-12

Fruits, Other Desserts

Baked apples Glass or Metal Pan

A, B, C

350°-4000

30-60

Custard

Glass Custard Cups or Casserole

300°-3500

30-60

Reduce temp. to 300”F. for large

(set in pan of hot water)

Puddings, Rice

Glass Custard Cups or

custard. Cook bread or rice pudding

325°

50-90

with custard base 80 to 90 minutes.

and Custard

Casserole

Pies Frozen Foil Pan on Cookie Sheet

400°-4250

45-70

Large pies use 400°F. and increase time.

Meringue

Spread to crust edges

B, A 325”-350°

15-25

To quickly brown meringue, use

400”F.

for 8 to 10 minutes.

One crust

Glass or Satin-finish Metal

A, B

400°-425”

40-60 Custard fillings require lower

Two crust

Glass or Satin-finish Metal

400°-4250

Pastry shell Glass or Satin-finish Metal

40-60

temperature, longer time.

450°

12-15

Miscellaneous

Baked potatoes Set on Oven Shelf

A, B, C

325°-4000

60-90 Increase time for large amount

Scalloped dishes

Glass or Metal Pan

A, B, C

325°-3750

Souffles

30-60

or size.

Glass

300°-350”

30-75

Page 12

Roasting

Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncovered in your oven. Roasting temperatures, which should below and steady, keep spattering to a minimum. When roasting, it is not necessary to sear, baste, cover or add water

to your meat. Roasting is really a baking

Step 4: Most meats continue to

procedure used for meats. Therefore,

cook slightly while standing, after

oven controls are set to BAKE. (You

being

removed from the oven.

may hear a slight clicking sound, indicating the oven is working properly.) Roasting is easy; just follow these steps:

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 pan with aluminum foil when

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

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

roasting to ensure even doneness.

Some commercial frozen poultry can be cooked successfully without thawing. Follow directions given

on packer’s label.

Stan~ing

time recommended for roasts is 10 to 20 minutes to allow roast to firm up and make it easier to carve. Internal temperature will rise about 5° to 10”F.; to compensate for temperature rise, if desired, remove roast from oven at 5° to 10”F. less than temperature in guide on page 14.

N~E:

You may wish to use TIME BAKE, as described on page 10, to turn oven on and off automatically.

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

For Frozen

Roas@

. Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 10 to 25 minutes

per pound additional time (10 minutes per pound for roasts under 5 pounds, more time for larger

roasts). . Thaw most frozen poultry before

—

Questions & Answers

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

Checking the finished internal temperature at the completion of cooking time is recommended. Temperatures are shown on Roasting Guide on page 14. For roasts over 8 pounds, cooked at

300”F.

with reduced time, check with thermometer at half-hour intervals after half the time has passed.

Why is my roast crumbling

when

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.

Do I

need to preheat my

oven each time I cook a roast

or poultry? A. It is rarely necessary to preheat

your oven, only for very small

roasts, which cook a short length of time.

Q. When buying a roast, are

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

A. Yes. 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”F.

Small

poultry may be cooked at

375”F.

for best browning.

—

Page 13

Meat Thermometer

Models

JRM4GJ, JKn6GJ

For many foods, especially roasts and poultry, internal food temperature is the best test for doneness. The meat thermometer takes the guesswork out of roasting by cooking foods to the exact doneness you want. The meat thermometer has a skewer-like probe at one end of the cable and a two-pronged plug at the other. Use handle of plug and probe, rather than cable, when inserting and removing these parts from meat and/or oven wall receptacle. After preparing meat and placing in roasting pan on rack, follow the steps below for proper use of meat thermometer.

Step 1:

To gauge placement of probe, lay probe on outside of meat along top or side and mark with finger where edge of meat comes on probe. Probe should be placed so point rests in center of the thickest part of roast.

Step 2:

Insert probe into meat up

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

—.

exposed outside of meat.

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 knob to BAKE and OVEN TEMP knob to recommended oven temperature, for example

350”F.

See Roasting Guide on page 14 for oven temperature.

Step

5: Refer to chart near Meat Thermometer Dial to determine at what internal temperature meat will be done. Then turn knob next

to dial to move pointer to correct number (internal temperature) on dial.

Step 6: When internal temperature of roast reaches number you have set, a buzzer sounds. To stop buzzer, turn pointer to SIGNAL OFF. Internal temperature of meat can be determined at any time during cooking by turning pointer down until buzzer sounds.

Step

7: When roast is done, use care in removing plug from receptacle. DO NOT USE CABLE. Remove meat from oven. Since most meat continues cooking, you may wish to remove 5° to 10° sooner.

Step 8:

Remove probe from meat,

using handle of probe

not

cable. Most meats carve easier if let stand 5 to 10 minutes. Let thermometer cool and clean as directed in Cleaning Guide on page 24. Do not leave in oven.

See Roasting Guide on page 14.

Page 14

Roasting Guide

Roasting

Position oven shelf at B for

3. Remove fat and drippings as

5. Frozen roasts can be

small-size roasts (3 to 7 lbs.) and necessary. Baste as desired.

conventionally roasted

adding

at A for larger roasts.

4. Standing time recommended

10 to 25

minu~es

per

poufid

mor~

2. Place meat fat-side up, or poultry

for roasts is 10 to 20 minutes. This

time than given in guide for

breast-side up, on broiler pan or

allows roasts to firm up and makes

refrigerated roasts. (10 minutes

other shallow pan with trivet. Do

them easier to carve. Internal

per pound for roasts under 5 pounds.)

not cover. Do not stuff ~oultrv until

tem~erature will rise about 5° to

Defrost poultry before roasting.

just before roasting.

Us;

m~at

10”F.; to compensate for temperature

thermometer for more accurate

rise, if desired, remove roast from

doneness. On models so equipped,

oven sooner at 5° to 10”F. less than

use the meat probe—control signals

temperature in guide. when food has reached set temperature. (Do not place thermometer or probe in stuffing.)

Oven Approximate Roasting Time,

‘rYPe

Internal

Temperature Doneness

in Minutes per Pound

Temperature ‘F

Meat

3 to 5-lbs.

6 to

8-lbs.

Tender cuts; rib, high quality sirloin tip,

325° Rare: 24-30

18-22

130°-1400

rump or top round* Medium:

30-35

22-25

150°-1600

Well Done:

35-45

28-33 170°-185”

Lamb Leg or bone-in shoulder*

325°

Rare:

21-25

20-23

130°-1400

Medium:

25-30

24-28

150°-1600

Well Done:

30-35

28-33

170°-1850

Veal shoulder, leg or loin*

325°

Well Done:

35-45

30-40

170°-1800

Pork loin, rib or shoulder*

325°

Well Done:

35-45

30-40

170°-1800

Ham, precooked

325” To Warm:

10 minutes per pound (any weight)

125°-1300

Under

10-lbs.

10 to 15-lbs.

Ham, raw

325°

Well Done:

20-30

17-20

170°

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

Poultry

3 to 5-lbs. Over 5-lbs.

Chicken or Duck 325°

Well Done:

35-40

30-35

185°-1900

Chicken pieces

375°

Well Done:

35-40

185°-1900

10 to 15-lbs. Over

15-lbs.

In tbigh:

Turkey

325°

Well Done:

20-25

15-20

185”- 190°

Page 15

Broiling

See Broiling Guide on page 17.

Broiling is cooking food by intense

radiant heat from the upper unit in

the oven. Most fish and tender cuts of meat can be broiled. Follow these steps to keep spattering and smoking to a minimum.

Step

If meat has fat or gristle near

edge,

cut vertical slashes

through

bo~h”about

2“ apart. If

desired,-fat

Step 6: Turn food only once

during

may be trimmed, leaving layer about 1/8” thick.

Step 2: Place meat on broiler rack in broiler pan which comes with range. Always use rack so fat drips into broiler pan; otherwise juices may

kome

hot enough to catch

fu-e.

Step3:

Position shelf on recommended

shelf position as

su~ested

in Broiling Guide on page 17. Most broiling is done on C position, but if your range is connected to 208 volts, you

coo-ting.

Time foods

~or

first side

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

second side as a guide to preferred doneness. (Where two thicknesses and times are given together, use first times given for thinnest food.)

Step

7: Turn OVEN SET knob to OFF. Serve food immediately, and leave pan outside oven to cool during meal for easiest cleaning.

may wish to use higher position.

Use of Aluminum Foil

1. If desired, broiler pan maybe

lined with foil and broiler rack may be covered with foil for

broiling.

Step 4:

Leave door ajar a few inches

(except when broiling chicken).

ALWAYS BE CERTAIN

The door stays open by itself, yet

MOLD FOIL THOROUGHLY TO

the proper temperature is maintained

BROILER RACK, AND SLIT

in the oven.

FOIL TO CONFORM WITH SLITS IN RACK. Broiler rack is

>kL,.

,.. .

>ti~~

~~ii i-

❑

designed to minimize smoking and spattering, and to keep drippings

BROIL

cool during broiling. Stopping fat

-9$

and meat juices from draining to

the broiler pan prevents rack from

serving its purpose, and juices may

>+”

*~>3ydQ

become hot enough to catch fire.

2. DO

place a sheet of

—

Step 5:

Turn both OVEN SET and

aluminum foil on shelf. To do so

OVEN TEMP knobs to BROIL.

may result in improperly cooked

Preheating units is not necessary.

foods, damage to oven finish and

(See notes in Broiling Guide.)

increase in heat on outside surfaces

of the oven.

Questions &Answers

Q. Why should I leave the door

closed when broiling chicken?

A. Chicken is the only food

recommended for closed-door broiling. This is because chicken is relatively thicker than other foods you broil. Closing the door holds more heat in the oven which allows chicken to cook evenly throughout.

Q. When broiling, is it necessary

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

Using the rack suspends the meat over the pan. As the meat cooks, the juices fall into the pan, thus keeping meat drier. Juices

are protected by the rack and stay cooler, thus preventing excessive spatter and smoking.

Should I salt the meat before

broiling? A. No.

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

Why are my meats not turning

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

(voltage) to the range maybe low. In these cases, preheat the broil unit for 10 minutes before placing broiler pan with food in oven. Check to see if you are using the recommended shelf position. Broil for longest period of time indicated in the Broiling Guide. Turn food only once during broiling.

Do I need to grease my broiler

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

to reflect broiler heat, thus keeping the surface cool enough to prevent meat sticking to the surface. However, spraying the broiler rack lightly with a vegetable cooking spray before cooking will make cleanup easier.

Page 16

Broiling with the Meat Thermometer

(onmodelssoequipped)

You may use the meat thermometer for broiling, such as steak or ham slices. Prepare meat on broiler rack and pan as explained on page 15,

“How to

Broil:’

Set both OVEN

SET and OVEN TEMP knobs to BROIL and leave door ajar as recommended, after placing probe in meat and oven as directed below.

Step 1:

Use steak at least 1 to

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.

Step 2:

Lifi

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.

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, turn knob so pointer moves down on dial until buzzer sounds. Note indicated temperature and reset pointer to SIGNAL OFF. Push probe farther down into roast, about 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.

●

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

● Do not disconnect probe during

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

Questions and Answers

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 pan 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.

USE THE MEAT THERMOMETER WITH THE ROTISSERIE.

—

Page 17

Broiling Guide

Broiling

Always use broiler pan and rack

that comes with your oven. It is

designed to minimize smoking and

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

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

3. For steaks and chops, slash fat

evenly around outside edges of meat.

To slash, cut crosswise through

outer fat surface just to the edge of the meat. Use tongs to turn meat over to prevent piercing meat and losing juices.

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

When arranging food on pan,

do not let fatty edges hang over

sides, which could soil oven with fat dripping.

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

7. Frozen Steaks

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

times per side.

If your range is connected to

208 Volts, rare steaks may be

broild

by preheating broil heater and positioning the oven shelf one position higher.

Quantity and/or

Shelf

First Side Second Side

Food

Thickness

Position

Time, Minutes Time, Minutes

Comments

Bacon

Yz-lb.

(about 8

3’/2

Arrange in single layer.

thin slices)

Ground Beef

l-lb. (4 patties)

Space evenly.

Well Done

1/2

to %-in. thick

7 4-5

Up to 8 patties take about same time.

Beef

Steab

Rare

l-inch thick

Medium (1 to

1%-lbs.)

7 7

Steaks less than 1 inch cook through

9 9

before browning. Pan frying is

Well Done

13 13

recommended.

Rare 1%-in. thick

Medium (2 to 2%-lbs.)

7-8

Slash fat.

14-16

Well Done

20-25

Chicken

1 whole A

(2 to

2ti-lbs.),

35 10-15

Reduce times about 5 to 10 minutes per

side for cut-up chicken. Brush each side

split lengthwise

with melted butter. Broil with skin

down first and broil with door closed.

Bakery Products

Bread (Toast) or 2 to 4 slices

%-2

~/2

Space evenly. Place English muffins

Toaster Pastries

1 pkg. (2)

cut-side-up and brush with butter, if

English Muffins 2 (split)

3-4

desired.

Lobster Tails 2-4

13-16

Do not Cut through back of shell. Spread

(6 to 8-oz. each)

turn over.

open. Brush with melted butter before and after half time.

Fish

l-lb. fillets M to c

Handle and turn very carefully.

‘/z-in. thick

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

Ham Slices

l-in. thick

B 8

Increase times 5 to 10 minutes per side

(precooked)

for 1%-inch thick or home cured.

Pork Chops

2(% inch)

Slash fat.

Well Done

2 (l-in. thick)

B 13

about 1 lb.

bmb

Chops

Medium

2(1 inch)

4-7

Slash fat.

Well Done

about 10 to 12 oz.

Medium

(1%

inch)

4-6

Well Done about 1

lb.

12-14

Wieners

and similar

l-lb. pkg. (10)

I-2

If desired, split sausages in half

precooked sausages,

lengthwise; cut into 5 to 6-inch pieces.

bratwurst

Page 18

Rotisserie

Models

JRP14GJ, JKF16GJ

Food is cooked by revolving on a spit under the (upper) broil unit. As food turns, it bastes itself to produce a succulent brown and

tender roast. Meat tender enough

for roasting may be rotissed.

1. Assemble rotisserie. Insert

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

2. Secure food on spit. When secured correctly, food will be located in center area of spit leaving 4 inches free at the pointed

end (this part goes into motor).

3. To secure food on spit: Push

2-pronged fork onto spit near handle end. Tighten with screw.

Push spit through food (tie food securely and compactly), distributing

weight evenly on each side of spit. To check weight distribution on

spit, hold spit (and food) between

hands, palms up; spit should roll

smoothly from palms to fingertips

when palms are tipped forward.

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

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

5. Check rotation of food. Tighten or adjust forks if necessary. During cooking, forks may need tightening due to normal meat shrinkage.

6. As food cooks, leave door ajar in “Broil” position; door stays open by itself.

7. Baste food if desired. With pot holders, pull out pan and shelf together to shelf stop. Attach handle to spit to revolve food by hand while basting. To continue cooking push shelf and broiler pan

into oven, insert spit into motor, remove handle.

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

Rotissing the Food

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

2. Set OVEN TEMP knob as suggested on Rotisserie Time and Temperature Guide at right. Settings are 300-400”F. to get foods juicy and done without overbrowning.

3. Switch OVEN SET knob to ROTISSERIE. This starts broil unit and rotisserie motor operating. Spit can be inserted and removed more easily when motor is operating.

N~E:

Make certain when touching spit that no part of body or pot holder touches coils of broil unit.

Rotisserie Notes

● Do not use electric meat

—

thermometer, on models so equipped, while operating the rotisserie. A regular, non-electric meat thermometer may be used while rotissing providing it doesn’t touch the oven, frame or pan while meat revolves. (Or, if desired, cook to estimated doneness then pull meat from oven to insert meat thermometer. Wait about 2 minutes for temperature to register. If meat is not done, remove thermometer and continue cooking if necessary. )

. If rotissing turkey, let stand in warm oven 10 to 20 minutes after cooking to assure juicy meat and complete doneness.

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

—

Page 19

Rotisserie Time and Temperature Guide

Approximate

Meat

Oven Temp.

Rotissing Time

Food

Thermometer

Setting Minutes Per Lb. Temperatures

GeneraI Directions

Beef

Rolled Rib

N~E: 1.

For roasts OVER 10 pounds,

Rare

325

22-29

130-140

Medium

325

cook about 1/2 estimated time, then

n-31

150-160

check at 1/2 hour intervals with meat

Well Done

325

32-42

170-185

thermometer for internal doneness.

2. Thin roasts, 3 to 4 pounds, may

requi~

slightly longer times per pound than those given on guide.

Lamb Leg, boned and rolled 350

24-27

175-185

175 for medium. 185 for well done.

Pork, fresh Loin 350

25-34

170-195

Buy ribs split down center. Thread on

Spareribs (barbecued)

350

1%-1%

hrs. (total time)

Spareribs (plain)

spit. To barbecue, brush with sauce

400

%-1 hr.

every 15 minutes.

~rk,

cured

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

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

Chicken* (2-3

lbs.) 400

33-42

Chicken’t (IY,-2

Ibs. )

Same as above.

400 48-62

desiti, th~d

4 to 5 of this size chicken

crosswise on spit. Let revolve to within

1/2 hour of doneness time, then brush

every 10 minutes with barbecue sauce.

Cornish

Hen* (1 lb. ) 400

About 1 hr. (total time)

Brush with butter, or butter and lemon

juice mixed. Thread hens on spit either

lengthwise or crosswise.

Duckling* (4-5 Ibs.)

350

31-35

185-190

Do not brush with fat.

Turkey* (8-12 Ibs. )

350

17-27

180-185

Cook without brushing with fat, or brush with butter or margarine as desired.

Wben

cooked, switch OVEN SET to OFF, close door, let turkey stand 10 to 20 minutes IN OVEN. Remove from oven and carve.

Veal

Shoulder, 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-oz.

can)

350 23-32

(total time)

Brush with sauce if desired.

- . .

.“

. ,

Wieners.

large

350

23-32

(total time)

Brush with sauce

deSlrea.

tOn

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

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

N~E:

Spillage of marinades, fruit juices and basting materials containing acids may

cause

discoloration on oven liner or door so should be wiped up immediately

with a paper towel. When surface is cool, clean and rinse.

Page 20

Operating the Self-Cleaning Oven

Before Setting Oven

Controls, Check These Things:

Step 1:

Remove broiler pan, broiler rack and other cookware from the oven. (Oven shelves may be left in oven. Note: Shelves will discolor after

the self-clean cycle.)

Step 2:

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

prevent staining.

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

Step 3:

●

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

●

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

Step 4:

Close rotisserie receptacle (D) on

models so equipped.

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:

Slide the LATCH HANDLE to the right as far as it will go.

Step 3: Set the automatic oven timer:

Make sure

both

the range clock

and the DELAYED START dial

show the correct time of day. When the DELAYED START knob is pushed in and turned, it will “pop”

into place when the time shown on the range clock is reached.

●

Decide on cleaning hours necessary.

Recommended Cleaning Time:

Moderate Soil—2 hours

(thin spills and light spatter)

Heavy Soil—3 hours

(heavy, greasy spills and spatter)

. Add these hours to present time

of day, then push in and turn 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

cannot be opened. Oven door and

window get hot during self cleaning.

TOUCH.

—.

Step 5:

Close oven door and make sure

oven light (E) is off.

Page 21

Follow These Steps after Self-Cleaning

After cleaning is complete, the door will stay locked until the oven cools and the LOCKED light goes off. This takes about 30 minutes.

Stepl:

When LOCKED light is off, slide the LATCH HANDLE to the left as

far as it will go and open the door.

Step

Turn OVEN SET knob to OFF.

Step 3:

Turn OVEN TEMP knob to

Wm.

NOTE:

If you wish to start and stop cleaning at a later time than shown on clock, push in and turn DELAYED 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.

Questions and Answers

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

DELAYED START dial is set to the same time as the range clock. Also check to be sure LATCH

HANDLE is moved to the right.

If my oven clock is not working,

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

Timer uses the range clock to help

start and 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 any part of this oven. If you do use them and do not wipe the oven absolutely clean, the residue can scar the oven surface and damage metal parts the next time the oven is automatically cleaned.

Can I clean the Woven Gasket

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

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

Q. 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 can’t be latched for self-cleaning 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-cleaning.

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 and reset the clean cycle.

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

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

Q. 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?

Some types of soil will leave a deposit which is ash. It can be removed with a damp sponge or cloth.

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

A. After many cleanings, oven

shelves may become so clean they do not slide easily. If you wish shelves to slide more easily, dampen fingers with a small amount of cooking oil and rub lightly over sides of shelf where they contact shelf supports.

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

A. Yes.

After the self-clean cycle, the shelves may lose some luster and discolor to a deep gray color.

Page 22

Care and Cleaning

(See Cleaning Guide on page 24.)

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

Porcelain Enamel and Painted Surfaces

Any acid foods spilled (such as fruit juices, tomato or vinegar) should be wiped up immediately. See guide for cleaning directions.

Lamp Replacement

CAUTION: Before replacing your oven lamp bulb, disconnect the electric power for your oven at the main fuse or circuit breaker panel.

Be sure to let the lamp cover and bulb cool completely before removing or replacing them.

The oven

lamt) (bulb)

is covered

with a glass

r~rnovable

cover which is held in place with a bail-shaped wire.

1. TO REMOVE, hold hand

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

SCREWS TO REMOVE COVER.

2. Replace lamp with 40-watt home appliance bulb.

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

4. Connect electric power to oven.

—

Page 23

Adjusting Oven Thermostat

Use time given on recipe when cooking for first time. Oven thermostats may “drift” from the

factory setting over the years, and 5 to 10-minute differences in timing between an old and a new oven are

not unusual. 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

y~ur

foods consistentl~ brown too little or too much, you may make a simple adjustment in the OVEN TEMP thermostat knob.

PULL KNOB OFF SHAFT. LOOK AT BACK OF KNOB AND

N~E

CURRENT SETTING BEFORE MAKING ANY ADJUSTMENT.

To increase temperature, turn toward HI; to decrease, turn toward

LO. Each notch changes temperature

10”F.

Follow appropriate instructions at right to adjust your oven thermostat.

Remove knob, and hold so pointer is at top of knob. Using a potholder or similar material, hold

“skirt” of knob firmly in one hand. Grasp handle of knob in other hand. Note position of pointer and turn handle to move pointer toward word RAISE or LOWER. Pointer is designed not to move easily. If it is seated so it is difficult to move, pointer may be loosened slightly. Insert a thin screwdriver, knife blade or similar instrument and lift up end of pointer slightly.

Pull off knob. Loosen both

screws on back of knob.

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

3. Return knob to oven, matching flat area of knob to shaft.

NOTE: On double-oven model, be certain knobs are returned to shafts from which they were removed.

Recheck oven performance before

making an additional adjustment.

2. After adjustment is made, press pointer firmly against knob. Return knob to range, matching flat area on knob and shaft.

Recheck oven performance before making an additional adjustment.

—

Page 24

Cleaning Guide

Note: Let oven parts cool before touching or handling.

PART Bake Unit and

Broil Unit

Broiler Pan and Rack

Oven Control

Knobs

Outside Glass Finish

Metal, including Chrome

Porcelain Enamel and

minted

Surfaces

Oven

DOOP

Oven Gasket* Oven

Line#

For Self-Cleaning Oven

For Non-Self-Cleaning Oven (lower oven on model

JKPZ7)

MATERIALS TO USE

●

Soap

and Water

● Soap-Filled Scouring Pad

● Plastic Scouring Pad

● Dishwasher

●

Mild Soap and Water

●

Soap

and Water

●

Soap

and Water

●

Paper Towel

● Dry

Cloth

●

Soap and Water

●

Soap

and Water

●

Soap

and Water

●

Soap

and Water

● Soap-Filled Scouring Pad

●

Commercial Oven Cleaner

GENERAL DIRECTIONS

Do not clean the bake unit or

broil

unit. Any soil will burn off when the unit is heated.

NOTE: The bake unit is hinged and can be

li~

gently to clean the oven floor. If spillover,

residue, or ash accumulates around the bake unit, gently wipe around the unit

witlr

warm

water.

Drain fat, cool pan and rack slightly. (Do

not let soiled pan and rack stand in oven to cool.)

Sprirdde

on detergent. Fill the pan with warm water and spread cloth or paper towel over the

rack. Let pan and rack stand for a few minutes. Wash; scour if necessary. Rinse and dry.

O~ION:

The broiler pan and rack may also be cleaned in a dishwasher.

Pull off knobs. Wash gently but do not soak. Dry and return controls to oven, making sure to match flat area on the knob and shaft.

Wash all glass with cloth dampened in soapy water. Rinse and polish with a dry cloth. If knobs are removed, do not

allow

water to run down inside the surface of glass while

cleaning.

DO N~ USE steel wool,

abraaiv~ ammonia, acids or

commercial oven

cleanem.

USE oven cleaners,

cleansing

powdem or harsh

abrasives. These might scratch tbe

surtice.

USE oven cleaners, cleansing powdera or harsh abrasives.

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

If acids should spill on the range while it is hot, use a dry paper towel or cloth to wipe up right away. When the surface has cooled, wash and rinse.

For other spills, such as fat

spattcrings,

etc., wash with soap

and water when cooled and then rinse.

%lish

with a dry cloth.

SELF-CLEANING OVEN: For inside of door, clean ONLY tbe door liner outaide the gasket. The area inside the gasket is automatically cleaned when the oven is in the

self-

cleaning cycle. DO N~ rub or damage the gasket. Avoid getting soap and water on the gasket or in the slots on the door. After washing, be sure to rinse area outside gasket thoroughly—soap left

on liner

causea

additional stains

when oven is reheated.

Use soap and water to clean the top, sides, and front of the oven door. NON-SELF-CLEANING OVEN: (lower oven on model

JKP27)

Use soap and water to thoroughly clean the top,

sides, front and inside of oven

door. Rinse well—soap left

on liner causes additional stains when oven is reheated.

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 to avoid additional stains.

For heavy

soiling, use your self-cleaning cycle often. Cool before cleaning.

FOR LIGHT SOIL: Frequent wiping with mild soap and water (especially

afier

cooking

meat) will prolong the time between major cleaning.

Rinse thoroughly—soap left on liner

causes additional

stains when oven is reheated.

FOR HEAVY SOIL: Choose a non-abrasive cleaner and follow label instructions, using thin layer of cleaner. Use of rubber gloves is recommended. Wipe or rub lightly on stubborn spots. Rinse well. Wipe off any oven cleaner that gets on thermostat bulb. When rinsing oven after cleaning also wipe thermostat bulb.

CAUTION: When in use.

light

bulbs can become warm

enough

to break if touched with moist cloth

or towel. When

cleaning,’av~id

touching warm lamps with

cl~aning

cloths if lamp cover is removed.

Shelves

●

Soap and Water

Your shelves can be cleaned with the self-cleaning function in the oven. For heavy soil, clean

(See Self-Cleaning

by hand and rinse thoroughly.

Oven Directions)

Meat Thermometer

●

Soap and Water Cool before cleaning.

DO NOT IMMERSE IN WATER. Scour stubborn spots with

soap-

●

Soap-Filled Scouring Fad tilled

scouring pad, rinse and dry. DO N~ STORE IN OVEN.

Rotisserie Spit, Forks

●

Soap and Water Soak in

hot,

sudsy

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

Screws, Frame

●

Commercial Oven Cleaner

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

Spillovers

should be wiped up

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

Page 25

Questions?

Use This Problem Solver

—

PROBLEM

POSSIBLE CAUSE AND REMEDY

OVEN

DOES

Difficulty may be in the main distribution panel of your

house caused

by a blown oven

WORK

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

depending on nature of

the

power supply. If a circuit breaker is involved, reset it.

the

control box uses fuses,

the

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

SOMEONE FAMILIAR WITH

ELECI’RICAL

CIRCUITS. If, after performing

one

of these procedures, the fuse blows or circuit breaker trips

again,

call for service.

NOTE: Apartment tenants or condominium

ownem should

request their building

management to perform this check before calling for service. Oven controls are not properly set.

On self-cleaning oven, door left in locked position after cleaning.

AU~MATIC

OVEN

Check to be certain step-by-step directions were followed correctly. Review pages on

TIMER DOES

use of timer.

WORK PROPERLY FOOD DOES NOT

OVEN SET knob not set at

BROIL.

BROIL PROPERLY

OVEN TEMP knob not set at BROIL. Door

not

left ajar as recommended. Improper shelf position is being used. Check Broiling Guide. When using special meat thermometer (on models so equipped), end not inserted fully

into oven receptacle or probe not placed in food properly. Necessary preheating was not done. Food is being cooked on hot pan. Cookware is not suited for broiling. Aluminum foil used on the broil pan rack has not been fitted properly and slit as

recommended.

FOOD DOES NOT

OVEN SET knob not set on BAKE.

ROAST OR BAKE PROPERLY

OVEN TEMP knob not set correctly. Shelf position is incorrect. Check Roasting or Baking Guide. Oven shelf is not level. When using meat thermometer (on models so equipped), end not fully seated in oven

receptacle or probe end not in meat correctly. 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.

OVEN WILL

Automatic timer

diai/dials

not set or not set properly. The

S~P

dial must be set and

SELF-CLEAN

advanced beyond the time noted on oven clock. The STOP dial was not advanced for long enough. Both OVEN SET and OVEN TEMP knobs must be 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 further heat. Latch not moved to the right.

Page 26

The Problem

solver

(continued)

PROBLEM

POSSIBLE CAUSE AND REMEDY

OVEN DOOR WON’T

Turn OVEN SET knob to CLEAN. Glowing Locked Light

after

knob is turned

LATCH

indicates oven is too hot from previous use and door won’t latch. To cool oven, open

door wide, then Latch can be moved.

OVEN SET knob must beat CLEAN or OFF before latch can be moved.

OVEN LIGHT

Light

bulb is loose.

DOES

WORK

Bulb

is defective. Replace.

Switchoperatingovenlightisbroken.Callforservice.

I I

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

GE Answer Center”

S00.626.2000 consumer information service

—

Page 27

Wdll

Be There

With the purchase of your new GE appliance, receive the

-- assurance that if you ever need information or assistance from GE, we’ll be there. All you have to do is call-toll-free!

GEAnswer Center@

In-Home Repk Service

8@o-GE-cAREs

AGE Consumer Service professional

—

will provide expert repair service, scheduled at a time that’s convenient for you. Many GE Consumer Service company-operated locations offer you service

today or tomorrow, or at your

convenience

(7:00

a.m. to

7:00

p.m.

weekda~ 9:00

am. to

2:00

p.m. Saturdays). Our factory-trained technicians know your appliance inside and

out—

so most repairs can be handled in just one visit.

—

Service

Contrac&

800-626-2!t?!t?4

Whatever your question about any GE

major

appliance, GE Answer

Cente@

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

question—

will be answered promptly and

courteously. And you can call any time. GE Answer

Cente#

service is

open 24 hours a

day

7 days a week.

You can have the secure feeling that

GE Consumer Service will still be

there after your warranty expires. Pur-

chase a GE contract while your warranty is still in effect and you’ll receive a substantial discount. With a

mtitiple-

year contract, you’re assured of

fiture

service at today’s prices.

Telecommunication Device for the Deaf

Pam andAccewories

800-626-2002

individuals

qtiled

to service their own appliances can have needed parts or accessories sent directly to their home, free of shipping charge!

The GE parts system provides access

to over 47,000 parts. ..and all GE Genuine Renewal Parts are fully warranted. VISA, MasterCard and

Discover cards are accepted.

User maintenance

instrucdons

contained in this

booldet

cover

dms

intended to be performed by any user. Other servicing generally

shotid

be referred to

q&ed

service personnel. Caution must be

exercised

since improper servicing

may cause unsafe operation.

s—mlm.

..— - . . .

,“! . . ..

,..—. .- . -—.- ~...

For

C&omers WZh

SpecialNeeds...

800.626.2000

Upon request, GE will provide Braille controls for a variety of GE appliances, and a brochure to assist in planning a barrier-free kitchen for persons with limited

mobili~.

To obtain these

items

free of charge, call 800.626.2000.

Consumem

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

call

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

to request information or service.

Page 28

YOUR GE ELECTRIC RANGE

WARRANTY

Save

proof

original purchase date

such as your sales slip or

cancelled

check to establish warranty period.

WHAT IS COVERED

FULL ONE-YEAR WARRANTY

This warranty is extended to

For one year from date of original

the original purchaser and any

purchase, we will provide, free of

succeeding owner for products

charge, parts and service labor

purchased for ordinary home use

in your home to repair or replace

in the

mainland states, Hawaii

anypaff of

the range

that fails

and Washington,

D.C.

In Alaska the

because of a manufacturing defect.

warranty is the same except that it is LIMITED because vou must

Dav

ship the product

to{he

servi~e ~hop

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

ELECTRICHOTPOINT FACTORY SERVICE or

GENERAL ELECTRIC CUSTOMER

CARE” SERVICE.

WHAT IS

COVERED ●

se~icetripstoyourhometo

. Replacement of house fuses or

teach you how to use the product.

resetting of circuit breakers.

Read your Use and Care material.

If you then have any questions

. Failure of the product if it is used for other than its intended purpose

about operating the product,

Dlease

contact vour dealer or our

or used commercially.

Consumer Affairs office at the

● Damage to product caused

address below, or call, toll free:

by accident, fire, floods or acts

GE Answer Center”

of God.

800.626.2000 consumer information service

WARRAN~R

NOT

RESPONSIBLE

FOR CONSEQUENTIAL DAMAGES.

. 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.

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.

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

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

—

JKP07J

JKP16GJ

JRP03J

Part No. 164 D2092P167 Pub.

No.

49-8128

6-90 CG

JKP07GJ

JKP27J

JRP03GJ

JKP07WN JKP27GJ

JRP14GJ