Page 1
UseandCare Guide
Built-In Electric Oven
Safety Instructions.....................3, 4
Operating Instructions, Tips
Aluminum Foil ..................................4, 11, 13
Baking...........................................................8, 9
Broiling, Broiling Guide .......................13, 14
Clock and Minute Timer................................6
Features ............................................................5
Preheating .........................................8, 12, 14
Roasting, Roasting Guide...................11, 12
Care and Cleaning....................15–17
Broiler Pan and Grid ....................................16
Oven Door......................................................17
Oven Light Replacement ...........................16
Porcelain Oven Interior...............................17
Shelves ...........................................................16
Problem Solver...............................18
Thermostat Adjustment–
Do It Yourself.............................................10
More questions ?…call
GE Answer Center® 800.626.2000
Consumer Services...................19
Appliance Registration..................................2
Important Phone Numbers........................19
Model and Serial Number Location...........2
Removal of Packaging Tape ........................2
Warranty ........................................Back Cover
GE Appliances
Models: JKS05
JRS04
164D2966P220
Page 2
HELP US HELP YOU…
Before using your oven,
read this guide 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, call:
GE Answer Center
800.626.2000
24 hours a day, 7 days a week
®
How to Remove Packaging Tape
To assure no damage is done to the finish of the
product, the safest way to remove adhesive left from
packaging tape on new appliances is an application of
a household liquid dishwashing detergent, mineral oil
or cooking oil. Apply with a soft cloth and allow to
soak. Wipe dry and then apply an appliance polish to
thoroughly clean and protect the surface.
NOTE: The plastic tape must be removed from the
chrome trim on oven parts. It cannot be removed if it
is baked on.
Write down the model and serial numbers.
You’ll find them on a label on the front of the oven
behind the oven door.
These numbers are also on the Consumer Product
Ownership Registration Card that came with your
oven. Before sending in this card, please write these
numbers here:
Model Number
Serial Number
Use these numbers in any correspondence or service
calls concerning your oven.
If you received a damaged oven…
Immediately contact the dealer (or builder) that sold
you the oven.
Save time and money .
Before you request service…
Check the Problem Solver in the back of this guide.
It lists causes of minor operating problems that you
can correct yourself.
IF YOU NEED SER VICE…
To obtain service, see the Consumer Services page
in the back of this guide.
We’re proud of our service and want you to be
pleased. If for some reason you are not happy with
the service you receive, here are three steps to follow
for further help.
FIRST, contact the people who serviced your
appliance. Explain why you are not pleased. In
most cases, this will solve the problem.
NEXT, if you are still not pleased, write all the
details—including your phone number—to:
Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville, KY 40225
FINALLY, if your problem is still not resolved, write:
Major Appliance Consumer Action Program
20 North Wacker Drive
Chicago, IL 60606
2
Page 3
IMPOR TANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
When using electrical appliances, basic
safety precautions should be followed, including
the following:
• Use this appliance only for its intended use
as described in this guide.
• Have the installer show you the location of
the circuit breaker or fuse. Mark it for easy
reference.
• Be sure your appliance is properly installed and
grounded by a qualified technician in accordance
with the provided Installation Instructions.
• Do not attempt to repair or replace any part of
your oven unless it is specifically recommended
in this guide. All other servicing should be
referred to a qualified technician.
• Before performing any service, DISCONNECT
THE OVEN POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION PANEL BY
REMOVING THE FUSE OR SWITCHING OFF
THE CIRCUIT BREAKER.
• Do not leave children alone—children should
not be left alone or unattended in an area where an
appliance is in use. They should never be allowed
to sit or stand on any part of the appliance.
• Do not allow anyone to climb, stand or hang on
the door. They could damage the oven.
• CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED IN
CABINETS ABOVE AN OVEN. CHILDREN
CLIMBING ON THE OVEN TO REACH
ITEMS COULD BE SERIOUSLY INJURED.
• Teach children not to play with the controls
or any other part of the oven.
• Never leave the oven door open when you are
not watching the oven.
• Never wear loose-fitting or hanging garments
while using the appliance. Be careful when
reaching for items stored in cabinets over the
oven. Flammable material could be ignited if
brought in contact with hot heating elements
and may cause severe burns.
• DO NOT STORE OR USE COMBUSTIBLE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN
THE VICINITY OF THIS OR ANY OTHER
APPLIANCE.
• Use only dry pot holders—moist or
damp pot holders on hot surfaces may
result in burns from steam. Do not let
pot holders touch hot heating elements. Do not
use a towel or other bulky cloth. Such cloths can
catch fire on a hot heating element.
• Always keep dish towels, dish cloths, pot
holders and other linens a safe distance from
your oven.
• Always keep wooden and plastic utensils
and canned food a safe distance away from
your oven.
• For your safety, never use your appliance for
warming or heating the room.
• Do not leave paper products, cooking utensils
or food in the oven when not in use.
• Do not store flammable materials in the oven.
• Do not let cooking grease or other flammable
materials accumulate in or near the oven.
• Be sure the oven is securely installed in a
cabinet that is firmly attached to the house
structure. Never allow anyone to climb, sit,
stand or hang on the oven door.
(continued next page)
Important Safety Instructions
• Always keep combustible wall coverings,
curtains or drapes a safe distance from
your oven.
3
Page 4
IMPOR TANT SAFETY INSTRUCTIONS
(continued)
• Do not use water on grease fires.
Smother fire or flame or use a multipurpose dry chemical or foam-type
fire extinguisher .
Flame in the oven can be smothered completely
by closing the oven door and turning the oven
off or by using a multi-purpose dry chemical or
foam-type fire extinguisher.
• Do not touch the heating elements or the
interior surface of the oven. These surfaces may
be hot enough to burn even though they are dark
in color. During and after use, do not touch, or let
clothing or other flammable materials contact,
any interior area of the oven; allow sufficient
time for cooling first.
Potentially hot surfaces include the oven vent
openings and surfaces near the openings, crevices
around the oven door and the edges of the door
window and metal trim above the door.
Remember: The inside surface of the oven may
be hot when the door is opened.
• When cooking pork, follow the directions
exactly and always cook the meat to an internal
temperature of at least 170°F. This assures that, in
the remote possibility that trichina may be present
in the meat, it will be killed and the meat will be
safe to eat.
Oven
• Stand away from the oven when opening the
oven door. The hot air or steam which escapes
can cause burns to hands, face and/or eyes.
• Do not heat unopened food containers.
Pressure could build up and the container could
burst, causing an injury.
• Keep the oven vent duct
unobstructed.
• Keep the oven free from grease
buildup.
• Place the oven shelf in the desired position
while the oven is cool. If the shelves must be
handled when hot, do not let pot holder contact
heating elements.
• Pulling out the shelf to the stop-lock 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.
• Do not use the oven for a storage area. Items
stored in an oven can ignite.
• Do not use aluminum foil to line oven bottom,
except as suggested in this guide. Improper
installation of aluminum foil may result in a risk of
electric shock or fire.
4
• Never try to move a pan of hot fat, especially
a deep fat fryer. Wait until the fat is cool.
• Never leave jars or cans of fat drippings in
or near your oven.
• After broiling, always take the broiler pan
out of the oven and clean it. Leftover grease
in the broiler pan can catch fire next time
you use the pan.
SAVE THESE
INSTRUCTIONS
Page 5
FEATURES OF YOUR OVEN
5 7
0
0
4
0
5
4
0
0
5
L
I
O
R
B
6
OVEN CONTROL
OVEN SETOVEN TEMP
F
F
O
5
0
3
3
0
0
2
5
E
0
2
0
0
W
M
B
K
R
A
O
B
I
L
CYCLE
8
12
OFF
600
50
10
9
3
203040
PUSH TO TURN
6
OVEN LIGHT
9
Important Safety Instructions Features of Your Oven
4
3
10
2
11
1
12
Models: JKS05
JRS04
13
14
15
appearance may vary
Explained
Feature Index on page
1 Oven Shelves with Stop-Locks 4, 7, 8, 16
2 Model and Serial Numbers 2
3 Oven Vent 4, 7
4 Oven Vent Grille 7
5 OVEN TEMP Knob 6, 8, 10,
11, 13, 15
6 OVEN SET Knob 6, 8, 10,
11, 13, 15
7 Oven Cycling Light 6
8 Clock and Minute Timer 6
9 OVEN LIGHT Switch —
Lets you turn interior oven
light on and off.
Explained
Feature Index on page
10 Oven Interior Light 16
11 Broil Element 13, 15
12 Oven Shelf Supports 7, 8,
Shelf positions for cooking are 11, 14
suggested in the Baking, Roasting
and Broiling sections.
13 Bake Element May be lifted 15
gently for wiping the oven floor.
14 Lift–Off Oven Door 13, 17
with Broil Stop Position
Easily removed for oven cleaning.
15 Broiler Pan and Grid 4, 11, 13, 16
5
Page 6
CLOCK AND MINUTE TIMER
The clock and minute timer on your oven are helpful devices that serve
several purposes.
To Set the Clock
To set the clock, push the center knob of the
clock in and turn the clock hands clockwise to the
correct time.
NOTE: The minute timer pointer will move also;
let the knob out and turn the timer pointer to OFF.
To Set the Minute Timer
The minute timer has been combined with the oven
clock. Use it to time all your precise cooking
operations. You will recognize the minute timer as the
pointer which is different in color and shape than the
clock hands.
USING YOUR OVEN
Before Using Your Oven
12
OFF
600
50
10
9
203040
6
3
PUSH TO TURN
To set the minute timer,turn the center knob
counterclockwise, without pushing in, until the
pointer reaches the number of minutes you wish to
time. (Minutes are marked, up to 60, in the center ring
on the clock.)
At the end of the set time, a buzzer sounds to tell you
time is up. Turn the knob, without pushing in, until
the pointer reaches OFF and the buzzer stops.
1. Look at the controls. Be sure you understand how
to set them properly.
2. Check the oven interior. Look at the shelves.
Take a practice run at removing and replacing
them properly to give sure, sturdy support.
3. Read over the information and tips that follow.
Oven Controls
The controls for your oven are marked OVEN TEMP
and OVEN SET.
The OVEN SET knob has settings for BAKE, BROIL
and OFF. When you turn to the desired setting, the
proper heating elements are activated for that operation.
The OVEN TEMP knob maintains the temperature
you set for normal oven operation as well as for
broiling. Turn to set temperatures.
A light between the OVEN TEMP and the OVEN
SET knobs glows until the oven reaches your selected
temperature, then goes off and on with the oven
element(s) during cooking.
4. Keep this guide handy so you can refer to it, especially
during the first weeks of using your new oven.
NOTE: You may notice a “burning” or “oily” smell the
first few times you turn your oven on. This is normal in
a new oven and will disappear in a short time.
F
F
5
0
3
3
0
0
0
0
4
0
5
4
0
0
5
L
I
O
R
2
5
0
2
0
0
W
M
B
CYCLE
O
E
K
A
B
OVEN SETOVEN TEMP
(continued next page)
B
R
O
I
L
6
Page 7
Oven Shelves
The shelves are designed with stop-locks so that,
when placed correctly on the shelf supports, they
will stop before coming completely out of the oven
and will not tilt when you are removing food from
them or placing food on them.
When placing cookware on a shelf, pull the shelf out
to the bump on the shelf support. Place the cookware
on the shelf, then slide the shelf back into the oven.
This will eliminate reaching into the hot oven.
To remove a shelf from the oven, pull the shelf
toward you, tilt the front end upward and pull the
shelf out.
To replace, place the shelf on the shelf support with
the stop-locks (curved extension of the shelf) facing
up and toward the rear of the oven. Tilt up the front
and push the shelf toward back of the oven until it
goes past the bump on the shelf support. Then lower
the front of the shelf and push it all the way back.
Shelf Positions
The oven has four shelf supports identified in this
illustration as—A (bottom), B, C and D (top).
Shelf positions for cooking are suggested in the
Baking, Roasting and Broiling sections.
Bump
Clock and Minute Timer Using Your Oven
D
C
Oven Vent
When the oven is on, heated air moves through a vent above the door and
below the grille.
The vent area could get hot during oven use.
The vent is needed for proper air flow in the oven and good baking results.
Do not block this vent.
B
A
7
Page 8
BAKING
Your oven temperature is controlled very accurately using an oven control
system. It is recommended that you operate the oven for a number of weeks
using the time given on recipes as a guide to become familiar with your new
oven’s performance. If you think an adjustment is necessary, see the Adjust
the Oven Thermostat section. It lists easy Do It Yourself instructions on how
to adjust the thermostat.
How to Set Your Oven for Baking
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
1. Turn the OVEN SET knob to BAKE and the
OVEN TEMP knob to the desired temperature.
2. Check foods for doneness at the minimum time
on recipe. Cook longer if necessary.
3. Turn the OVEN SET knob to OFF when baking
is finished.
Oven Shelves
Arrange the oven
shelf or shelves in
the desired locations
while the oven is
cool. The correct
shelf position
depends on the kind
of food and the
browning desired.
As a general rule,
place most foods in
the middle of the oven, on either shelf position
B or C. See the chart for suggested shelf positions.
LOWER OVEN
5
0
3
3
0
0
0
0
4
0
5
4
0
0
5
L
I
O
R
2
5
0
2
0
0
W
M
B
CYCLE
OVEN SETOVEN TEMP
K
A
E
B
O
F
F
B
R
L
O
I
Type of Food Shelf Position
D
C
B
A
Angel food cake A
Biscuits or muffins B or C
Cookies or cupcakes B or C
Brownies B or C
Layer cakes B or C
Bundt or pound cakes A or B
Pies or pie shells B or C
Preheating
Preheat the oven if the recipe calls for it. Preheat means
bringing the oven up to the specified temperature
before putting the food in the oven. To preheat, set the
oven at the correct temperature—selecting a higher
temperature does not shorten preheat time.
8
Frozen pies A (on cookie sheet)
Casseroles B or C
Roasting A or B
Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary . For ovens without
a preheat indicator light or tone, preheat 10 minutes.
After the oven is preheated, place the food in the oven
as quickly as possible to prevent heat from escaping.
Page 9
Baking Pans Pan Placement
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.
• Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
• Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
• Glass baking dishes also absorb heat. When baking
in glass baking dishes, the temperature may need to
be reduced by 25°F.
• If you are using dark non-stick pans, you may find
that you need to reduce the oven temperature 25°F.
to prevent over-browning.
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
Pans should not touch each other or the walls of the
oven. Allow 1- to 1
as from the back of the oven, the door and the sides.
If you need to use two shelves, stagger the pans so
one is not directly above the other.
Cookies Aluminum Foil
When baking cookies,
flat cookie sheets
(without sides)
produce betterlooking cookies.
Cookies baked in a
jelly roll pan (short
sides all around) may
have darker edges
and pale or light
browning may occur.
Do not use a cookie sheet so large that it touches the
walls or the door of the oven. Never entirely cover a
shelf with a large cookie sheet. For best results during
baking, use only one cookie sheet in the oven at a time.
Never entirely cover
a shelf with
aluminum foil.
This will disturb
the heat circulation
and result in poor
baking. A smaller
sheet of foil may
be used to catch a
spillover by placing
it on a lower shelf
several inches
below the food.
1
⁄2-inch space between pans as well
Baking
Pies Cakes
For best results, bake pies in dark, rough or dull pans
to produce a browner, crisper crust. Frozen pies in foil
pans should be placed on an aluminum cookie sheet
for baking since the shiny foil pan reflects heat away
from the pie crust; the cookie sheet helps retain it.
When baking cakes, warped or bent pans will cause
uneven baking results and poorly shaped products. A
cake baked in a pan larger than the recipe recommends
will usually be crisper, thinner and drier than it should be.
If baked in a pan smaller than recommended, it may be
undercooked and batter may overflow . Check the recipe to
make sure the pan size used is the one recommended.
Don’t Peek
Set the timer for the estimated cooking time and do not
open the door to look at your food. Most recipes provide
minimum and maximum baking times such as “bake
30-40 minutes.”
DO NOT open the door to check until the minimum
time. Opening the oven door frequently during
cooking allows heat to escape and makes baking times
longer. Your baking results may also be af fected.
9
Page 10
ADJUST THE OVEN THERMOSTAT—
DO IT YOURSELF!
You may find that your new oven cooks differently
than the one it replaced. We recommend that you
use your new oven for a few weeks to become more
familiar with it, following the times given in your
recipes as a guide.
If you think your new oven is too hot or too cold,
you can adjust the thermostat yourself. If you think
it is too hot, adjust the thermostat to make it cooler. If
you think it is too cool, adjust the thermostat to make
it hotter.
We do not recommend the use of inexpensive
thermometers, such as those found in grocery stores,
to check the temperature setting of your new oven.
These thermometers may vary 20–40 degrees.
To Adjust the Thermostat:
1. Pull the OVEN TEMP knob off the shaft, look
at the back of the knob and note the current
setting before making any adjustment. The knob
is factory set with the top screw directly under the
pointer.
Back of the OVEN TEMP knob
H
R
E
L
O
O
L
C
O
O
S
E
N
S
C
O
T
T
E
R
E
T
A
T
O
R
D
N
R
A
E
S
W
2. Loosen both screws on back of the knob.
3. Hold both parts of the knob as shown in the
illustration of the back of the OVEN TEMP
knob and turn so the lower screw moves in
the desired direction. You will hear and feel the
notches as you turn the knob. Each notch changes
temperature about 10° Fahrenheit.
H
R
E
L
O
O
L
O
O
S
E
N
S
C
R
E
L
O
O
L
O
O
S
E
N
S
O
T
T
E
R
C
R
E
S
W
C
C
R
E
W
E
T
A
The lower screw moves
T
O
R
D
N
A
H
O
T
T
E
R
R
D
N
A
S
toward HOTTER to
increase the temperature.
E
T
A
T
The lower screw moves
O
toward COOLER to
decrease the temperature.
4. Tighten the screws.
5. Return the knob to the oven.
Re-check oven performance before making any
additional adjustments.
Lower screw moves toward HOTTER or COOLER
10
Page 11
ROASTING
Roasting is cooking by dry heat. Tender meat or
poultry can be roasted uncovered in your oven.
Roasting temperatures, which should be low and
steady, keep spattering to a minimum.
Roasting is really a baking procedure used for meats.
Therefore, the oven controls are set for Baking. (You
may hear a slight clicking sound, indicating the oven
is working properly.)
How to Set Your Oven for Roasting
1. Place the shelf in A or B position. No preheating
is necessary.
2. Check the weight
of the meat. Place
it fat side up (or for
poultry breast side
up) on a roasting grid
in a shallow pan. The
melting fat will baste
the meat. Select a pan
as close to the size of
the meat as possible.
(The broiler pan with
grid is a good pan for this.)
Most meats continue to cook after being removed
from the oven. The internal temperature will rise 5° to
10°F. during the recommended standing time of 10 to
20 minutes. This allows roasts to firm up and makes
Baking Adjust the Oven Thermostat Roasting
them easier to carve. To compensate for this rise in
temperature, you may want to remove the roast sooner
(at 5° to 10°F. less than the temperature in the
Roasting Guide).
Remember that food will continue to cook in the
hot oven and therefore should be removed when the
desired internal temperature has been reached.
LOWER OVEN
5
0
3
3
0
0
0
0
4
0
5
4
0
0
5
L
I
O
B
A
R
2
5
0
2
0
0
W
M
B
OVEN SETOVEN TEMP
K
A
E
B
O
F
F
B
R
L
O
I
3. Turn the OVEN SET knob to BAKE and the
OVEN TEMP knob to the desired temperature.
4. Turn the OVEN SET knob to OFF when roasting
is finished.
Use of Aluminum Foil
You can use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan for
marinating, cooking with fruits, cooking heavily
cured meats or basting food during cooking. Press
the foil tightly around the inside of the pan.
(continued next page)
11
Page 12
Questions and Answers
ROASTING
(continued)
Q. Is it necessary to check for doneness with
a meat thermometer?
A. Checking the finished internal temperature at the
completion of cooking time is recommended.
Temperatures are shown in Roasting Guide. For
roasts over 8 lbs., check with thermometer at halfhour 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 them from the oven. Be
sure to cut across the grain of the meat.
ROASTING GUIDE
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per
pound additional time (10 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
Q. Do I need to preheat my oven each time
I cook a roast or poultry?
A. It is not necessary to preheat your oven.
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
A. Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.
Q. Can I seal the sides of my foil “tent” when
roasting a turkey?
A. Sealing the foil will steam the meat. Leaving
it unsealed allows the air to circulate and brown
the meat.
Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly.
Some commercial frozen poultry can be cooked
successfully without thawing. Follow the directions
given on the package label.
Oven Approximate Roasting Time Internal
Type Temperature Doneness in Minutes per Pound Temperature °F.
Meat 3 to 5 lbs. 6 to 8 lbs.
Tender cuts; rib, high quality 325° Rare: 24–33 18–22 140°–150°†
sirloin tip, rump or top round* Medium: 35–39 22–29 150°–160°
Well Done: 40–45 30–35 170°–185°
Lamb leg or bone-in shoulder* 325° Rare: 21–25 20–23 140°–150°†
Medium: 25–30 24–28 150°–160°
Well Done: 30–35 28–33 170°–185°
Veal shoulder, leg or loin* 325° Well Done: 35–45 30–40 170°–180°
Pork loin, rib or shoulder* 325° Well Done: 35–45 30–40 170°–180°
Ham, precooked 325° To Warm:
Poultry 3 to 5 lbs. Over 5 lbs.
Chicken or Duck 325° Well Done: 35–40 30–35 185°–190°
Chicken pieces 350° Well Done: 35–40 185°–190°
Turkey 325° Well Done: 18–25 15–20 185°–190°
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
†The U. S. Department of Agriculture says
food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
“Rare beef is popular, but you should know that cooking it to only 140°F. means some
17–20 minutes per pound (any weight)
10 to 15 lbs. Over 15 lbs. In thigh:
115°–125°
12
Page 13
BROILING
LOWER OVEN
Broiling is cooking food by intense radiant heat from
the upper element in the oven. Most fish and tender
cuts of meat can be broiled. Follow these directions to
keep spattering and smoking to a minimum.
If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2 inches apart. If
desired, the fat may be trimmed, leaving a layer about
1/8 inch thick.
Place the meat on the broiler grid in the broiler pan
which comes with the oven. Always use the grid so
the fat drips into the broiler pan; otherwise the juices
may become hot enough to catch on fire.
How to Set Your Oven for Broiling
1. Turn the OVEN SET knob to BROIL and the
OVEN TEMP knob to BROIL.
2.
Turn the OVEN SET knob to OFF when broiling
is finished.
Position the shelf on the recommended shelf position as
suggested in the Broiling Guide. Most broiling is done
on C position, but if your oven is connected to 208
volts, you may wish to use a higher position.
Leave the door open to the
broil stop position. The door
stays open by itself,
yet the proper temperature
is maintained in the oven.
Turn the food using tongs only once during broiling.
Time the foods for the first side according to the
Broiling Guide.
Turn the food, then use the times given for the second
side as a guide to the preferred doneness.
OVEN SETOVEN TEMP
O
R
I
L
O
R
I
L
B
5
0
0
4
5
M
W
0
0
2
0
5
0
4
0
0
3
5
0
2
3
0
0
B
F
F
O
E
B
K
A
Roasting Roasting Guide Broiling
Aluminum Foil
You can use aluminum foil to line your broiler pan
and broiler grid. However, you must mold the foil
tightly to the grid and cut slits in it just like the grid.
Without the slits, the foil will prevent fat and meat
juices from draining into the broiler pan. The juices
could become hot enough to catch on fire. If you do
not cut the slits, you are frying, not broiling.
Questions and Answers
Q. When broiling, is it necessary to always use a
grid in the pan?
A. Yes. Using the grid suspends the meat over the
pan. As the meat cooks, the juices fall into the pan,
thus keeping the meat drier. Juices are protected by
the grid and stay cooler, thus preventing excessive
spatter and smoking.
Q. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Piercing the
meat with a fork allows the juices to escape. Turn
the meat with tongs instead of a fork.
CYCLE
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 element for 10
minutes before placing the broiler pan with food in the
oven. Check to see if you are using the recommended
shelf position. Broil for the longest period of time
indicated in the Broiling Guide. Turn the food only
once during broiling. You may need to move the
food to a higher shelf position.
13
Page 14
BROILING GUIDE
• Always use the broiler pan and grid that comes with
your oven. It is designed to minimize smoking and
spattering by trapping juices in the shielded lower part
of the pan.
• Leave the oven door open to the broil stop position
for all foods.
• For steaks and chops, slash fat evenly around outside
edges of meat. T o 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.
• If desired, marinate meats or chicken before broiling,
or brush with barbecue sauce last 5 to 10 minutes only.
Quantity and/or Shelf First Side Second Side
Food Thickness Position Time, Minutes Time, Minutes Comments
Bacon 1/2 lb. (about 8 C 41⁄
thin slices)
Ground Beef 1 lb. (4 patties) Space evenly.
Well Done 1/2 to 3/4 inch thick C 10 7 Up to 8 patties take about same time.
Beef Steaks
Rare 1 inch thick C 6 5 Steaks less than 1 inch thick cook
Medium (1 to 11⁄2lbs.) C 8 6 through before browning. Pan frying
Well Done C 12 11 is recommended.
Rare 11⁄
Medium (2 to 21⁄2lbs.) C 15 14–16
Well Done C 25 20–25
Chicken 1 whole A 35 10–15 Reduce time about 5 to 10 minutes
Bakery Products
Bread (Toast) or 2 to 4 slices C or D 11⁄2–2 1/2 Space evenly. Place English muffins
Toaster Pastries 1 pkg. (2) cut-side-up and brush with butter,
English Muffins 2 (split) C or D 3–4 if desired.
Lobster Tails 2–4 B 13–16 Do not Cut through back of shell. Spread
Fish 1-lb. fillets 1/4 to C 5 5 Handle and turn very carefully. Brush
Ham Slices 1 inch thick B 8 8 Increase time 5 to 10 minutes per side
(precooked) for 11⁄2inch thick or home cured ham.
Pork Chops 2 (1/2 inch thick) C 10 10 Slash fat.
Well Done 2 (1 inch thick), B 13 13
Lamb Chops
Medium 2 (1 inch thick), C 10 9 Slash fat.
Well Done about 10 to 12 oz. C 12 10
Medium 2 (11⁄2inches thick), C 14 12
Well Done about 1 lb. B 17 12–14
Wieners and 1-lb. pkg. (10) C 6 1–2 If desired, split sausages in half
similar precooked lengthwise; cut into 5- to 6-inch pieces.
sausages, bratwurst
2
inches thick C 10 7–8 Slash fat.
(2 to 21⁄2lbs.), per side for cut-up chicken. Brush
split lengthwise each side with melted butter. Broil
(6 to 8 oz. each) turn over. open. Brush with melted butter before
1/2 inch thick with lemon butter before and during
about 1 lb.
• When arranging food on the pan, do not let fatty
edges hang over the sides because the dripping fat
will soil the oven bottom.
• The broiler does not need to be preheated. However,
for very thin foods, or to increase browning, preheat
if desired.
• Frozen steaks can be broiled by positioning the oven
shelf at next lowest shelf position and increasing
cooking time given in this guide 1
1
⁄2times per side.
• If your oven is connected to 208 volts, rare steaks
may be broiled by preheating the broiler and
positioning the oven shelf one position higher.
2
41⁄
2
Arrange in single layer.
skin-side-down first.
broiling and after half of broiling time.
cooking, if desired. Preheat broiler to
increase browning.
14
Page 15
CARE AND CLEANING
Proper care and cleaning are important so your oven will give you efficient
and satisfactory service. Follow these directions carefully in caring for your
oven to assure safe and proper maintenance.
BE SURE ELECTRICAL POWER IS OFF AND ALL SURFACES
ARE COOL BEFORE CLEANING ANY PART OF THE OVEN.
Control Panel and Knobs
It’s a good idea to wipe the control panel after each
use. Clean with mild soap and water or vinegar and
water, rinse with clean water and polish dry with a
soft cloth.
Do not use abrasive cleansers, strong liquid
cleansers, plastic scouring pads or oven cleaners
on the control panel—they will damage the finish.
A 50/50 solution of vinegar and hot water works well.
The control knobs may be removed for easier
cleaning. Before removing the knobs for cleaning,
please note that they are in the proper OFF position.
When replacing the knobs, check the OFF position to
insure proper placement.
To remove a knob, pull it straight off the stem.
Wash the knobs in soap and water but do not soak.
Avoid getting water in the knob stem holes.
Broiling Guide Care and Cleaning
Painted Surfaces Glass Window
Painted surfaces include the control panel. Clean
these with soap and water or a vinegar and water
solution. Do not use commercial oven cleaners,
cleansing powders, steel wool or harsh abrasives
on any painted surfaces.
To clean the outside of the window, use a glass
cleaner. Rinse and polish with a dry cloth.
Do not allow the water or cleaner to run down
inside the openings in the glass or the openings in
the top of the oven door while cleaning.
Oven Heating Elements
Do not clean the bake element or the broil element.
Any soil will burn off when the elements are heated.
The bake element can be lifted gently to clean the
oven floor. If spillovers, residue or ash accumulate
around the bake element gently wipe around the
element with warm water.
Broil element
Bake element
(continued next page)
15
Page 16
CARE AND CLEANING
Oven Shelves
Clean the shelves with a mild abrasive cleanser.
After cleaning, rinse the shelves with clean water and
dry with a clean cloth.
Broiler Pan and Grid
After broiling, remove the broiler pan from the oven.
Remove the grid from the pan. Carefully pour out the
grease from the pan into a proper container. Wash and
rinse the broiler pan and grid in hot water with a
soap-filled or plastic scouring pad.
If food has burned on, sprinkle the grid with
detergent while hot and cover with wet paper
towels or a dishcloth. Soaking the pan will remove
burned-on foods.
(continued)
Both the broiler pan and grid may be cleaned with a
commercial oven cleaner.
Both the broiler pan and grid can also be cleaned
in the dishwasher.
Do not store a soiled broiler pan and grid anywhere
in the oven.
Oven Light Replacement
CAUTION: Before replacing your oven light
bulb, disconnect the electric power for your oven
at the main fuse or circuit breaker panel. Be sure
to let the light cover and bulb cool completely before
removing or replacing them. When in use, light bulbs
can become warm enough to break if touched with a
moist cloth or towel. When cleaning, avoid touching
warm lights with cleaning cloths if the light cover is
removed.
The oven light is covered with a removable glass
cover which is held in place with a wire. Remove
the oven door, if desired, to reach the cover easily.
To remove:
• Hold your hand under the cover so it doesn’t fall
when released. With fingers of the same hand,
firmly push back the wire cover holder. Lift off
the cover.
Wire
cover
holder
DO NOT REMOVE ANY SCREWS.
• Replace light bulb with 40-watt home
appliance bulb.
To replace cover:
• Place it into the groove of the light receptacle.
Pull the wire forward to the center of cover until it
snaps in place. When in place, the wire holds the
cover firmly. Be certain the wire is in the depression
in the center of the cover.
• Connect electric power to the oven.
16
Page 17
Lift-Off Oven Door
The oven door is removable, but it is
heavy.You may need help removing
and replacing the door. Do not lift the
door by the handle. This can cause the
glass to break or cause damage to the
door.
To remove the door, open it a few
inches to the special stop position that
will hold the door open. Grasp firmly on each side
and lift the door straight up and off the hinges.
NOTE:
• Be careful not to place hands between the hinge
and the oven door frame as the hinge could snap
back and pinch fingers.
• While working in the oven area, cover the hinges
with towels or empty paper towel rolls to prevent
pinched fingers and chipping the porcelain enamel
on the frame.
To replace the door,
special stop position. Position the slots in the bottom
of the door squarely over the hinges at the same time.
If hinges snap back against the oven frame, pull them
back out.
make sure the hinges are in the
TO CLEAN THE DOOR:
Inside of door:
• Soap and water will normally do the job. Heavy
spattering or spillovers may require cleaning with a
mild abrasive cleaner. Soapy, wet metal pads may
also be used. Do not allow food spills with a high
sugar or acid content (such as milk, tomatoes,
sauerkraut, fruit juices or pie filling) to remain on
the surface. They may cause a dull spot even after
cleaning.
• If necessary, you may use an oven cleaner.
Follow package directions. Do not use oven
cleaners, cleansing powders or harsh abrasives on
the outside of the door.
Outside of door:
• Use soap and water to thoroughly clean the top,
sides and front of the oven door. DO NOT let water
run down through openings in the top of the door.
Rinse well. You may also use a glass cleaner to
clean the glass on the outside of the door.
• Spillage of marinades, fruit juices, tomato sauces
and basting materials containing acids may cause
discoloration and should be wiped up immediately.
When surface is cool, clean and rinse.
Care and Cleaning
Porcelain Oven Interior
With proper care, the porcelain enamel finish on the
inside of the oven—top, bottom, sides, back and
inside of the door—will stay new-looking for years.
Let the oven cool before cleaning. We recommend
that you wear rubber gloves when cleaning the oven.
Soap and water will normally do the job. Heavy
spattering or spillovers may require cleaning with a
mild abrasive cleaner. Soapy, wet metal pads may also
be used. Do not allow food spills with a high sugar or
acid content (such as milk, tomatoes, sauerkraut, fruit
juices or pie filling) to remain on the surface. They
may cause a dull spot even after cleaning.
Household ammonia may make the cleaning job
easier. Place 1/2 cup in a shallow glass or pottery
container in a cold oven overnight. The ammonia
fumes will help loosen the burned-on grease and food.
If necessary, you may use an oven cleaner.
Follow the package directions.
Cautions about using spray-on oven cleaners:
• Do not spray on the electrical controls and switches
because it could cause a short circuit and result in
sparking or fire.
• Do not allow a film from the cleaner to build up
on the temperature sensor—it could cause the oven
to heat improperly. (The sensor is located at the top
of the oven.) Carefully wipe the sensor clean after
each oven cleaning, being careful not to move the
sensor as a change in its position could affect how
the oven bakes.
• Do not spray any oven cleaner on the outside of the
door, handles or any exterior surface of the oven,
cabinets or painted surfaces. The cleaner can
damage these surfaces.
17
Page 18
QUESTIONS?
USE THIS PROBLEM SOLVER
PROBLEM POSSIBLE CAUSE
OVEN WILL • The circuit breaker in your house has been tripped, or a fuse has been blown.
NOT WORK
OVEN LIGHT • The light bulb is loose or defective. Tighten or replace.
DOES NOT WORK
FOOD DOES NOT • The OVEN SET knob not set at BROIL.
BROIL PROPERLY
FOOD DOES NOT • The OVEN SET knob not set at BAKE.
ROAST OR BAKE
PROPERLY
• The oven controls are not properly set.
• The switch operating the oven light is broken. Call for service.
• The OVEN TEMP knob not set at BROIL.
• Door not left open to the broil stop position as recommended.
• Improper shelf position being used. See the Broiling Guide.
• Food is being cooked on hot pan.
• Cookware not suited for broiling.
• Low voltage. See the Broiling section.
• Aluminum foil used on the broiler pan and grid has not been fitted properly
and slit as recommended.
• The OVEN TEMP knob not set correctly.
• Shelf position is incorrect.
• Incorrect cookware or cookware of improper size is being used.
• The oven thermostat needs adjustment. See the Adjust the Oven Thermostat–
Do It Yourself section.
CLOCK AND MINUTE • Check for blown fuse or tripped circuit breaker.
TIMER DO NOT WORK
OVEN TEMPERATURE • The oven thermostat needs adjustment. See the Adjust the Oven
TOO HOT OR TOO COLD Thermostat—Do It Yourself section.
“BURNING” OR “OILY” • This is normal in a new oven and will disappear in time.
ODOR EMITTING FROM
OVEN WHEN TURNED ON
STRONG ODOR • An odor from the insulation around the inside of the oven is normal for the
first few times the oven is used. This is temporary.
If you need more help…call, toll free:
GE Answer Center
800.626.2000
consumer information service
®
18
Page 19
We’ll 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!
GE Answer Center®
800.626.2000
Whatever your question about any GE major appliance, GE Answer Center®
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
Center® service is open 24 hours a day, 7 days a week.
In-Home Repair Service
800-GE-CARES (800-432-2737)
A GE 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. weekdays, 9:00 a.m. 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.
Problem Solver Consumer Services
For Customers With Special Needs…
TBXTOLITE
ON WALL
800.626.2000
6’ 10"
6"
1’ 0"
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
1"
SCALE 1’
=
mobility. To obtain these items,
Consumers with impaired hearing or speech who have
access to a TDD or a conventional teletypewriter may
call 800-TDD-GEAC (800-833-4322) to request
information or service.
SINGLE CONTROL
FAUCET
8"
5"
1/8
3’
"
R SHALLOW DEPTH SINKS (6") WITH REAR DRAIN.
SINK SHOULD ALSO BE UNDERCOATED
SECTION A-A
2’ 6"
5"
7"
FLUORESCENT
FIXTURE
THIS LIGHT CAN
BE INSTALLED
IN BOTTOM OF
WALL CABINETS
2’ 10"
free of charge, call 800.626.2000.
Service Contracts
800-626-2224
You can have the secure feeling that GE Consumer Service will still be there
after your warranty expires. Purchase a GE contract while your warranty is still
in effect and you’ll receive a substantial discount. With a multiple-year contract,
you’re assured of future service at today’s prices.
Parts and Accessories
800-626-2002
Individuals qualified to service their own appliances
can have parts or accessories sent directly to their home.
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 instructions contained in this guide
cover procedures intended to be performed by any user.
Other servicing generally should be referred to qualified
service personnel. Caution must be exercised, since
improper servicing may cause unsafe operation.
Page 20
YOUR GE BUIL T-IN OVEN
WARRANTY
Staple sales slip or cancelled check
here. Proof of original purchase date
is needed to obtain service
under warranty.
WHA T IS COVERED
WHA T IS NOT COVERED
FULL ONE-YEAR WARRANTY
For one year from date of original
purchase, we will provide, free of
charge, parts and service labor in
your home to repair or replace
any part of the oven
because of a manufacturing defect.
• Service trips to your home to
teach you how to use the product.
Read your Use and Care
material.
questions about operating the
product please contact your
dealer or our Consumer Affairs
office at the address below, or
call, toll free:
GE Answer Center
800.626.2000
consumer information service
• Improper installation.
If you have an installation
problem, contact your dealer
or installer.
If you then have any
that fails
®
***********************
This warranty is extended to the
original purchaser and any succeeding
owner for products purchased for
ordinary home use in the 48 mainland
states, Hawaii and Washington, D.C.
In Alaska the warranty is the same
except that it is LIMITED because
you must pay to ship the product to
the service shop or for the service
technician’s travel costs to your home.
All warranty service will be provided
by our Factory Service Centers or by
our authorized Customer Care
servicers during normal working hours.
Should your appliance need service,
during warranty period or beyond,
call 800-GE-CARES (800-432-2737).
You are responsible for providing
adequate electrical, gas, exhausting
and other connecting facilities as
described in the Installation
Instructions provided with the
product.
• 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
RESPONSIBLE FOR
CONSEQUENTIAL DAMAGES.
NOT
®
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
Recycled Paper
Part No. 164D2966P220
Pub No. 49-8705
4-96 CG
Printed in LaFayette, GA
JKS05
JRS04
Loading...