GE JSC26, JSS26 Use and Care Manual

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Page 1

Useand Care&

n u

Safe~

Anti-Tip Device . . . . . . . . . . . . . . . . . . ......................3, 25

, Operating Instructions, Tips

Aluminum Foil ..................................5, 15-18

Automatic Clock and Timer .....................1 1

Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Surface

instructions....................3

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

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

Control Settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Roasting

Shelves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12, 13, 15

Canning Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Control Settings .....................................8, 9

Cooktop

Cookware

..............................................l6,

Cooking......................................8-

Comparison ................................8

Tips.............................................g

...6, 7

12-19

13-15

18, 19

ln*lla~~n

Electric Range

●

Problem

Thermostat Adjustment–

Do It Yourself . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .......15

More questions

GE Answer Center” 800.626.2000

So!ver..............................26

?...call

✎✠

❑

Consumer Services ..................27

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

Important Phone Numbers .......................27

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

Removal of Packaging Tape ........................2

Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Guide

...Back

Cover

..,.,

. . . ,.

Care and

%:{.,

...

GE Appliances

Anti-Tip Device .............................................25

Broiler pan, rack ...........................................22

Continuous-Cleani rig.. . . . .

Cooktop .................................................2O,

Door Removal ..............................................23

Light Bulb Replacement ............................22

Porcelain Oven Interior ..............................23

cleaning

...................20-24

. ..........................24

Modeh:

JSC26 JSS26

164D2966P052

Page 2

HELP US HELP

YOU...

—,

Before using your range, read this guide carefully.

It is intended to help you operate and maintain your new range 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 Appliance Park Louisville, KY 40225

How to Remove Packaging

To assure no damage is done to the product, the safest adhesive on new appliances is an application of a household 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 the range parts. It cannot be removed if it is baked on.

liquid

hay

to remove packaging tape

dishwashing detergent, mineral oil

Tape

finish of the

Write down the model and serial numbers.

You’ll find them on a label behind the range door or behind the storage drawer.

These numbers are also on the Consumer Product Ownership Registration Card that came with your range. Before sending in this card, please write these numbers here:

Model Number

Serial Number

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

If you received a damaged range...

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

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 SERVICE...

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 3 steps to follow for further help.

FIRST, contact the people who serviced your appliance. Explain why you cases, this will solve the problem.

are

not pleased. In most

NEXT, if you are still not pleased, write all the details—including your phone number-to:

Manager, Consumer Relations GE Appliance Park Louisville, KY 40225

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

Major Appliance Consumer Action 20 North Wacker Drive Chicago, IL 60606

Panel

Page 3

hen using electrical appliances, basic safety precautions should be followed, including the following:

●

Use this appliance only for

iti

intended use

as described in this guide.

●

Be sure your appliance is properly installed

and grounded by a qualified technician in accordance with the provided installation instructions.

●

Have the installer show you the location

of the circuit breaker or fuse. Mark it for easy reference.

●

Do not attempt to repair or replace any

part of your range

unless

it is specifically recommended in this guide. All other servicing should be referred to a qualified technician.

●

Before performing any service, DISCONNECT

THE RANGE POWER SUPPLY AT THE HOUSEHOLD DISTRIBUTION PANEL BY REMOVING THE FUSE OR SWITCHING OFF THE CIRCUIT

—

BREA~R.

~WARNING—

All ranges can tip and injury could result. To prevent accidental tipping of the range, attach it to the wall or floor by installing the Anti-Tip device supplied. Make sure the chain fits securely into the slot in the bracket.

If you pull the range out from the wall for

any

reason. make sure the device is

prope;ly

against the wall. If it is not, there is a possible risk of the range tipping over and causing injury if you or a child stand, sit or lean on an open door.

Please refer to the Anti-Tip device information in this guide. Failure to take this precaution could result in tipping of the range and injury.

●

—

engaged when you push the range back

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.

Teach children not to play with the controls

any

other part of the range.

Do not allow anyone to climb, stand or hang on the door, drawer or

cooktop.

They could damage the range and even tip it over, causing severe personal injury.

●

CAUTION: ITEMS OF INTEREST TO

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

RANGE-C~LDREN

CLIMBING ON THE RANGE TO REACH ITEMS COULD BE

●

Never wear loose-fitting or hanging garments

SEWOUSLY ~mRED.

while using the appliance. Be careful when reaching for items stored over the range. Flammable material could be ignited if brought in contact with hot surface units or heating elements

and

may cause severe burns.

●

Always keep combustible wall coverings,

curtains or drapes a safe distance from your range.

●

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 surface units or heating elements. Do not use a towel or

cloths

other bulky cloth. Such

can catch fire on a

hot surface unit or heating element.

●

Always keep dish towels, dish cloths, pot

holders and other linens a safe distance from your range.

●

Always keep wooden and plastic utensils

and canned food a safe

dishnce

away from

your range.

●

Always keep combustible

wa~

coverings, curtains or drapes a safe distance from your range.

●

For your safety, never use your appliance for

warming or heating the room.

●

DO NOT STORE OR USE COMBUST~LE

MATERIALS, GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE.

●

Keep

the hood and grease filters clean to

maintain good venting and to avoid grease fires.

●

Do not

let

cooking grease or other flammable

materials accumulate in or near the range.

(continued next page)

Page 4

~PORTANT SAFE~ ~STRUCTIONS

●

not

store flammable materials in an oven

or near the

●

Do not touch

elemen~ These

surfaces may be hot enough to burn though they are dark in color. During and after use, do not touch, or let clothing or materials contact the surface units, nearby oven; allow sufficient time for cooling, first.

Potentially hot surfaces include the and areas facing the and surfaces near the opening, crevices around the oven door, the edges of the door window and metal trim parts above the door.

Remember: The

be hot when the door is opened.

4°,

t–

flaming pan completely with a well-fitting lid, cookie sheet or flat tray. Use a multi-purpose dry chemical or foam-type fire extinguisher,

Flaming grease outside a pan can be put out by covering it with baking soda or, if available, by using a multi-purpose dry chemical or type fire extinguisher.

Flame in the oven can be smothered completely by closing the oven door or by using a multi-purpose dry chemical or type fire extinguisher.

●

When cooking pork, follow the directions

exactly and always cook the meat to an internal temperature of at least in the remote possibility that trichina may be present in the meat, it will be killed will be safe to eat.

cooktop.

the

surface units, the heating

or the interior surface of the oven,

otier flamable

the

areas

the

surface units or any interior

area

cooktop

cooktop,

inside

●

Do not use water on grease fires.

oven vent opening

surface of the oven may

Never pick up a flaming pan. Turn the controls off. Smother a

pan

on a surface unit by covering

the

foam-

and

turning the oven off

170°F.

This assures that,

and

the meat

(continued)

even

of the

foam-

Oven

●

Stand away from range when opening the

oven door. Hot air or steam which escapes can cause burns to hands, face

. 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

~:~ ,:> ->::>

●

Place the oven shelf in the desired position

..>, .-

grease buildup.

while the oven is cool. If the shelves must be handled when hot, do not let the heating elements.

●

Pulling out the shelf to the shelf stop is a

convenience in lifting heavy foods. It is also a precaution against burns from touching hot surfaces of the door

●

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

●

Do not

leave

paper products, cooking utensils

can

or food in the oven when not in use.

●

After broiling, always take the broiler pan out

of the range and clean it. Leftover grease in the broiler pan can catch fire the next time you use the pan.

●

Never leave the oven door open when you are

not watching the range.

●

For continuous clean models, do not use oven

cleaners on any of the continuous cleaning surfaces. Continuous cleaning surfaces can be identified by their rough surface finish.

andor

eyes.

pot

holder contact

oven walls.

catch fire.

Page 5

.rface Cooting Units

●

Use

proper pan

flat bottoms large enough to cover the surface unit heating element. The use of undersized cookware will expose a portion of the surface unit to direct contact and may result in ignition of clothing. Proper relationship of cookware to surface unit will also improve efficiency.

●

Never leave the surface units unattended at

high heat settings. greasy

“

Be sure the drip pans and vent ducts

covered and are in place. Their absence during cooking could damage range parts

●

Do not use aluminum foil to line drip pans or

anywhere in the oven except as described in this guide. Misuse could or damage to the range.

●

Only certain types of glass, glass/ceramic,

earthenware or other suitable for range-top service; others may break

–because of the sudden change in temperature,

lb minimize the possibility of burns,

ignition of flammable materials, and spillage, the handle of a container should be turned toward the center of the range without extending over nearby surface units.

. Always turn the surface units off before

removing the cookware.

●

Never clean the

hot. Some cleaners produce noxious fumes and wet cloths could cause steam burns if used on a hot surface.

spillovers

size—Select cookware having

Boilovers

that may catch on

resuit

cooktop

cause smoking and

fire.

are

not

and

wiring.

in a shock, fire hazard

glazed

containers are

surface when it is

To avoid the possibility of a burn or

electric

shock, always be certain that the controls for all surface units are at the off position and all surface units are cool before attempting to lift or remove a unit.

●

When flaming foods

turn

the fan

off. The fan, if operating, may

are

under the

hood?

spread the flame,

●

not immerse or soak the removable surface

units. Do

●

Keep an eye on foods being fried at high or

not

put

them

in a dishwasher.

medium high heat settings.

●

Foods for frying

should

be as dry as possible.

Frost on frozen foods or moisture on fresh foods

fat

bubbIe

can cause hot

up and over the sides

of the pan.

●

Use little fat for effective shallow or

fat frying. Filling the pan too cause

spillovers

●

If a combination of oils or fats will be used

when food is added.

fuII

deep-

of fat can

in frying, stir together before heating, or as fats melt slowly.

●

Always heat fat slowly, and watch as it heats.

●

Use a deep fat thermometer whenever

possible to prevent overheating fat beyond

the smoking point.

●

Never try to move a pan of hot fat, especially

a deep fat fryer. Wait

●

Never leave jars or cans of fat drippings on or

until

the fat is cool.

near your range.

SAVE

T=SE

INSTRUCTIONS

Page 6

—

FEATu~s

Ill

OF YOUR RANGE

Ill

—

Page 7

Feature Index

1 Storage Drawer 2 Model and Serial 3 Bake Element Maybe lifted gently

for wiping oven floor.

4 Oven Shelf with Stop-Locks

5 Broil Element 6 Oven Interior Light 7

Cooktop~ift-Up

8 Surface Unit Knobs

Oven Light Switch

10 Oven Set Knob

Anti-Tip Device

See

the Installation Instructions.

12 Oven Vent

rear surface unit.

Surface Units, Drip Pans

—

Oven

1 J

Surface Unit “On” Indicator Light 16 Oven Cycling Light 17 Clock and Minute Timer 18 Oven Shelf Supports

Shelf positions for cooking are suggested

and

Broiling

Lift-Off Oven Door with

Broil Stop Position

20 Broiler Pan and Rack

Located under right

Temp

in the Baking, Roasting

N-umbers

Cooktop

Knob

sections.

Explained

on page

3,22

3,4,20

4, 12-16, 18, 19,22

3,4, 18,20

12,22

20,21

5,8,9,20

12,

13, 16, 18,20

3,25

4,20

4,5,8,10,21

12,13,15,16,18,20

I I

4, 12, 13, 16, 18,

8,9

11, 12 11,20

18, 23

4, 16, 18, 19,22

Page 8

HOW DOES THIS COOKTOP COMPARE

TO YOUR OLD ONE?

Your new cooktop has electric coil surface units. The best types of cookware to use, plus heat-up and If you are used to cooking with gas burners or other cool-down times, depend upon the type of burner or types of electric differences when you

cooktops, you will notice some surface unit you have.

u;e

electric coils.

The following chart will help you to understand the

differences other type of cooktop you may have used in the past.

b;tween

electric-coil surface units and any

~pe

of Cooktop

Electric Coil

‘@

Radiant (Glass Ceramic) Cooktop

Induction

,\!llll,,,,,

....\;\\

I,,,,,,,=

====.*.,,,,,,,*.-==

===-.

be,,,,...-..===

-,, ,,,,, ,,,,..,,,..

‘,.,,,,,,,\\\

Solid Disk

L’

Gas Burners

‘

~ti

Descri~tion

Flattened metal tubing containing electric resistance wire suspended over a drip pan.

Electric under a

ceramic cooktop.

High frequency induction coils under a glass surface.

Solid cast iron disk sealed to the cooktop surface.

Regular or sealed gas burners use either LP gas or natural gas.

coils

glass-

How it Works

Heats by direct contact with the pan and by heating the air under the pan. For best cooking results, use good quality pans. Electric coils are more forgiving of

solid

warped pans than radiant or heat settings as quickly as gas or induction. Electric coils stay hot enough to continue cooking for a short time after they are turned off.

Heat travels to the glass surface and then to the cookware, so pans must be flat on the bottom for good cooking results. The glass cooktop stays hot enough to continue cooking after it is turned off. Remove the pan from the surface unit if you want cooking to stop.

Pans

must be made of ferrous metals (metal that attracts a magnet). Heat is produced by a magnetic circuit between the coil and the pan. Heats up right away and changes heat settings right away, like a gas cooktop. After turning the control off, the glass cooktop is hot from the heat of the pan, but cooking stops right away.

Heats by direct contact with the pan, so pans must be flat on the bottom for good

Heats

cooking results.

disk stays hot enough to continue cooking after it is turned off. Remove the pan

from the solid disk if you want the cooking to stop. Flames heat the pans directly. Pan flatness is not

pans should be well balanced. Gas burners heat the pan right away and change heat settings right away.

up and cools down more slowly than electric coils.

\\’hen you turn the control off, cooking stops right away.

disks. Heats up quickly but does not change

The

~ ritical to cooking results, but

—

SU~ACE

At both OFF and HI the control “clicks”. You may hear slight “clicking” sounds during cooking, indicating the control is keeping the unit at the heat level you set.

How to Set the Controls

Push the knob in and turn in either you finish cooking. direction to the desired heat setting.

‘

,,,

CONTROLS

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

Be sure you turn the control knob to OFF when

The surface unit “on” indicator light

when ANY heat setting on any surface unit is on.

will glow

Page 9

= ~oking

HI—Used to begin cooking or to bring water to a boil. Reduce heat setting after water boils.

Medium High—(Setting halfway between HI and

MED) Maintains a fast boil on large amounts of food.

MED—Saut6 and brown; keeps food at a medium

boil or simmer. Medium Low—(Setting halfway between MED and

LO) Cook after starting at HI; cooks with little water

in covered pan.

LO—Used for long, slow cooking (simmering) to tenderize and develop flavors. Use this setting to melt butter and chocolate or to keep foods warm.

Guide for Using Heat Settings

—

Medium

NOTE: The surface unit “on” indicator light may glow between LO and OFF but there is no power to the surface units.

Low

*‘

‘

OFF

/l\

MED

—

‘ ~

‘

Medium

High

SU~ACE COOKWAm

Cookware

Use medium- or heavy-weight cookware. Aluminum cookware conducts heat faster than other metals. Cast-iron and coated cast-iron cookware are slow to

*sorb

heat, but generally cook evenly at

iium

heat settings. Steel pans may cook unevenly

not combined with other metals.

For best cooking results pans should be flat on the bottom. Match the size of the saucepan to the size of the surface unit. The pan should not extend over the edge of the surface unit more that 1 inch.

low to

Deep Fat Frying

Do not overfill cookware with fat that may spill over when adding food.

Frosty foods bubble vigorously. Watch food frying at high temperatures.

Keep the range and hood clean from grease.

Wok Cooking

We recommend that you ~êÜ‹ use only a flat-bottomed wok. They are available

at your local retail store.

—

‘

RIGHT

Not over 1 inch

:ggh,e*

ring over the surface unit will cause a build-up of

heat that will damage the porcelain

You could be seriously burned if the wok tipped over.

.’

not try to use such woks without the ring.

TWS

WRONG

Over 1 inch

.4::::* ::.W;;::5,N4

cooktop.

Page 10

HOME CANNING

TWS

Canning should be done on surface units only.

Pots that extend beyond 1 inch of surface unit’s drip pan are not recommended for most surface cooking. However, when canning with water-bath or pressure canner, larger-diameter pots may be used. This is because boiling water temperatures (even under pressure) are not harmful to the surfaces surrounding the surface units.

cooktop

Observe the Following Points in Canning

Be sure the canner fits over the center of the

surface unit. If your range or its location does not allow the canner to be centered on the surface unit, use smaller diameter pots for good canning results.

2. For best results use canners with flat bottoms. Canners with flanged or rippled bottoms (often found in enamelware) don’t make good contact with the surface unit and take a long time to boil water.

Flat-bottomed canners are recommended.

HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR OTHER LARGE DIAMETER

POTS FOR FRYING OR BOILING FOODS OTHER THAN WATER. Most syrup or sauce mixtures— and

all

types of frying—cook at temperatures much higher than boiling water. Such temperatures could eventually harm the surface units.

When canning, use recipes and procedures from reputable sources. Reliable recipes and procedures are available from the manufacturer of your canner; manufacturers of glass jars for canning, such as Ball and Kerr; and the United States Department of Agriculture Extension Service.

4. Remember that canning is a process that generates large amounts of steam. To avoid burns from steam or heat, be careful when canning.

NOTE:

take longer than expected, even though directions have been carefully followed.

The process time

If your house has low voltage, canning may

(1)

using a pressure canner, and

(2) starting with HOT tap water for fastest heating

of large quantities of water.

cooktop surfaces surrounding the

will

be shortened by:

—

Page 11

CLOCK

TIMER

ONIOFF

To Set the Time of Day Clock

Press the CLOCK pad.

2. Use the INCREASE/DECREASE pad to set the correct time of day.

To Set the Timer

Press the TIMER ON/OFF pad. You have approximately 5 seconds to set the timer before the clock returns to the display.

2. Set the timer using the INCREASE/DECREASE pad. You can set the timer for up to 24 hours.

—

To Reset the Timer

To reset the timer during countdown, use the INCREASE/DECREASE pad.

End of Cycle Tone

The end of cycle tone countdown is complete.

To stop the tone, press any pad.

will

sound when the timer

Questions and Answers

Q. How can I use the timer to make the surface

cooking easier?

The timer will help you 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.

—

To Cancel the Timer

If you wish to cancel the timer while it is counting down, press the TIMER ON/OFF pad. The display will return to the time of day after 5 seconds.

Q. Can I use the timer during any cooking function? A.

The timer can be used during any cooking function.

Page 12

USING YOUR OVEN

Before Using Your Oven

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 the oven interior.

Take a practice run at removing and replacing

them properly, to give sure, sturdy support.

Oven Controls

Look at the shelves.

3. Read over the information and tips that follow.

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

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.

Your range has 2 control knobs—the OVEN SET and the OVEN TEMP. you set, from WARM (

The OVEN SET knob has settings for

TIMED BAKE, BROIL, and OFF.

BAKE,

The OVEN TEMP knob maintains the temperature

The oven cycling light glows

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

Oven Shelves

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

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

the shelf

suppofi,

To remove the shelves 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

(the curved extension of shel~ facing up and toward the rear of the oven. Tilt up front and push shelf toward the back of the oven until it goes past the bump on the support. Then lower the front of the shelf and push it all the way back.

shelf

150”F.)

to BROIL

until

the oven reaches

(550°F.).

Shelf Positions

The oven has 4 shelf supports identified in this illustration as A (bottom), B, C and D (top).

Shelf positions for cooking food are suggested in the Baking, Roasting and Broiling sections.

Oven Light

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

:=~~

:::q:~

ii”

Page 13

.ur oven temperature is controlled very accurately

using an oven control system. We recommend

that

you operate the range for a number of weeks using the

time given on recipes as a guide to become familiar

with your new oven’s performance.

How to Set Your Range for Baking

avoid

possible burns,

place the shelves in the

correct position before you turn the oven on.

Turn the OVEN SET knob to BAKE and the

OVEN

TEMP knob to the temperature you desire.

Oven Shelves

If you think an adjustment is necessary, see the

Adjust the Oven Thermostat section. It gives easy

DO Zt Yourse~instructions

on how to

adust

the

thermostat. NOTE: When the oven gets hot, the top, front and

outside surfaces of your range get hot too.

2. Check food for doneness at the minimum time on your recipe. Cook longer if necessary.

3. Turn the OVEN SET knob to OFF and then remove the foods.

Arrange the oven

shelf or shelves in the desired locations while the oven is

cool.

The correct

shelf position

–

~ends

on the kind

food and the browning desired. As a general rule, place-most foods in the middle of the oven, on either

~hel

positions B or C. See the chart for suggested

shel

positions.

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

selecting a higher temperature does not shorten

preheat time.

temperature—

Type of Food

Angel food cake

Biscuits or muffins

Cookies or cupcakes

]

Brownies

Layer cakes

Bundt

or pound cakes

Pies orpie shells

Frozen pies

Casseroles

Roasting

Shelf Position

B or C

Bor C

B orC

I BorC

A or B

Bor C

A (on cookie sheet)

Bor C

]

A orB

I I

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

minutes. After the oven is preheated, place the food in the oven as quickly as possible to prevent heat from escaping.

(eotztinued

fle.xt

page)

Page 14

BAKING

(continued)

BakingPans

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

●

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.

occur

Pan Placement

For even cooking and proper browning, there must be enough room for air circulation in the oven. Baking results will be better if baking pans are centered as much as possible rather than being placed to the front or to the back of the oven.

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

Baking Guides

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

When baking cookies, flat cookie sheets (without sides) produce better-looking cookies. Cookies baked in a

jelly roll pan

darker edges and pale or light browning may occur.

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, use only one cookie sheet in the oven at a time.

(short

sides all around) may have

‘~-

inch space between pans as

Pies

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.

Cakes

When baking cakes, warped or bent pans

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.

will

cause

Page 15

~luminum

Never entirely cover a shelf with aluminum foil.

This will disturb the heat circulation and result in poor baking. A smaller sheet of to catch a

several inches below the food.

Foil

spillover

foil

maybe used

by placing it on a lower shelf

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.”

ADJUST THE OVEN

.OU

may feel that your new oven cooks differently

than the one it replaced.

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 temperature yourself.

think it is too hot, adjust the thermostat to make it cooler. If you think it is to make it hotter.

do not recommend the use of inexpensive

thermometers,

to check the These thermometers may

Pull the knob off the shaft, look

at the back of the knob and note

the current setting before making

any adjustment.

factory set with the top screw directly under the pointer.

such

temperat~!rc

The knob is

We recommend that you

toi)

cool, adjust the thermostat

as those found in grocery stores,

setting of your new oven.

>ar;~

20–40 degrees.

THE~OSTAT—DO IT

If you

DO NOT open the door to check until the minimum time. Opening the oven door frequently during cooking allows heat to escape and makes

baking times longer. Your baking results may also

be affected.

YOURSELF!

4. Tighten the screws.

5. Return the knob to the range.

Re-check

additional adjustments.

the oven performance before

making any

Page 16

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, oven controls are set to Baking. (You may

hear a slight clicking sound, indicating the oven is working properly.)

Place the shelf in A or B position. No preheating

is necessary.

2. Check the weight of the meat. Place it side-up (or poultry breast side-up), on a roasting rack in a shallow pan. The melting fat will baste the meat. Select a close to the size o~the meat as possible. (The broiler pan with rack is a good pan for this.)

Pan

fat-

.%~~’--v

~>:~~3 %.-+’’.ye~l

4)1111

Most meats continue to cook slightly while standing, after being removed from the oven. Standing time recommended for roasts is 10 to 20 minutes. This allows roasts to firm up and makes them easier to carve. The internal temperature will rise about 5° to

10°F.;

to compensate for the temperature rise, if desired, remove the roast from the oven sooner (at 5° to

10°F.

less than the temperature in the 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.

3. Turn the OVEN SET knob to

OVEN TEMP knob to the

4. After roasting is complete, turn the

knob to OFF.

BAI<E

and the

tempe~-aturc

OVEN SET

you desire.

—

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.

Page 17

~uestions

and 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 in the Roasting Guide. For roasts over 8 lbs., check with thermometer at half-hour intervals after half the cooking 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.

ROAST~G GU~E

Frozen Roasts

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

mound

additional time (10 minutes per pound for

asts

under 5 pounds, more time for larger roasts).

Q. Do I need to preheat my oven each time I cook a

roast or poultry?

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?

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.

Type Meat

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

Lamb leg or bone-in shoulder*

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

Ham, precooked

Poultry

Chicken or Duck Chicken pieces

Turkey

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

7The

U. S. Department of Agriculture says “Rare beef is popular, but you

food poisoning organisms may survive.” (Source: Safe Food Book. Your Ktchen Guide. USDA Rev. June 1985.)

sho)~ider*

Oven

Temperature

325°

325° 325° 325°

325° 350°

325°

Doneness

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

Well Done: Well Done:

Well Done:

Approximate Roasting Time Internal

in Minutes per Pound Temperature 3 to 5 Ibs.

24-33

35-39 40-45 21-25 25-30 30-35

35-45 35-45

17–20 minutes per pound (any weight)

lbs.

3540

35-40

10 to 15 Ibs.

18-25

should

know that cooking it to only

6 to 8 Ibs.

18–22 22-29 30-35 20-23 24-28 28–33 3040 3040

Over 5 lbs. 30-35

Over 15 lbs.

15-20

140°F.

‘F.

140°–1500t

150°–1600

170°–1850

140°–1500t

150°–1600 170°–1850 170°–1800 170°–1800 115°–1200

185°–1900 185°–1900

In””thigh:

185°–]900

means some

Page 18

BROIL~G

—

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 Guide. Turn the food, then use the times given for the keep spattering and smoking to a minimum. second side as a guide to the preferred doneness.

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.

2. Place the meat on the broiler rack in the broiler pan. Always use the rack so the fat drips into the broiler pan; otherwise the juices may become hot enough to

catch on fire.

3. Position the shelf on the recommended shelf position as suggested in Broiling Guide. Most broiling is done on C position,

is connected to 208 a higher position.

volts, you may wish to use

but if your range

Turn the food only once during broiling. Time the foods for the first side according to the Broiling

Leave the door open to the broil stop position.

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

in the oven.

5. Turn the OVEN SET the OVEN TEMP knobs to BROIL. Preheating the elements is

6. When finished broiling, turn the to OFF. Serve food immediately, leaving the broiler pan and rack outside the oven to cool during the meal for easiest cleaning.

and

~]!jt

necessary.

Ol”EN1

SET knob

Use of Aluminum Foil

You can use aluminum foil to line your broiler pan and the broiler rack. However, you must mold the

just like the rack.

Without the slits, the foil will prevent the fat and meat juices from draining to the broiler pan. The juices could become hot enough to catch on fire. If you do not cut the slits, you are frying, not broiling.

foil

tightly to the rack and cut slits in it

—

Questions & Answers

Q. When broiling, is it necessary to always use a

rack in the pan?

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

pan. As the meat cooks, the juices fall into the pan, thus keeping meat drier.

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 the

meat with tongs; piercing the meat with a fork allows juices to escape. When broiling poultry or fish, brush each side often with butter.

Juices are protected by the

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.

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.

Q. 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 the meat from sticking to the surface.

However, spraying the broiler rack lightly with a

vegetable cooking spray before cooking will make

clean-up easier.

these cases, preheat the broil element for

minutes before placing the broiler pan with

Page 19

Always use the 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.

● The oven door should be open to the broil stop

position for all food.

●

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.

●

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 because dripping fat could soil the oven.

●

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 the cooking time given in this guide 1

● If your range is connected

times per side.

208 volts, rare steaks

may be broiled by preheating the broiler and

positioning the oven shelf one position higher.

Quantity

Food Comments

Bacon

Ground Beef Well

Done

Beef Steaks Rare Medium

- Well

Done

are

,tiedium

Well Done

Chicken

Bakery Product: Bread

(Toast) or Toaster Pastries English Muffins

Lobster tails

Fish

Ham slices (precooked)

Pork chops

Well Done

Lamb chops

Medium

Well Done Medium

Well

Done

‘“ Vieners and

milar precookec

sausages, bratwurst

Thickness

1/2

thin slices)

1 lb. (4 patties) 1/2 to

1 inch thick

(1 to 1X lbs.) 1 E inch thick

(2 to 2% lbs.)

whole (2 to 2fi lbs.), split lengthwise

2 to 4 slices

1 pkg.

2 (split] 2-4

to 8 oz. each)

fib. fillets

1/2 inch

1 inch thick

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

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

l-lb. pkg. (10)

antior

lb. (about 8

3/4

inch

(2)

1/4 to

thick

thicl

Shelf

‘ositio]

c c

c c c c c c

C or D C or D

c c c

rime, Minutes Time, Minutes

6 8

25 35

1 $–2

13-16

13 13

12 14 17

5 6

7-8

14-16

20-25

1*15

1/2

Do not

turn over.

12-14

Arrange in single layer.

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

Steaks less than 1 in. thick cook through before browning. Pan frying is recommended. Slash fat.

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

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

Cut through back of shell, spread open. Brush with melted butter before broiling and after half of broiling time.

Handle and turn very lemon butter before and during cooking, if desired. Preheat broiler to increase browning.

Increase time 5 to 10 minutes per side for 1% inch thick or home-cured ham.

Slash fat.

If desired, split sausages in half lengthwise; cut into 5- to 6-inch pieces.

carefuIly.

Brush with

Page 20

CAm

Proper care and cleaning are important so your range will give you efficient

and satisfactory service. Follow these directions carefully in caring for it to help assure safe and proper maintenance.

BE SURE ELECTRIC POWER IS OFF BEFORE CLEANING ANY PART OF THE RANGE.

AND

CLEAN~G

Control Panel and Knobs

It’s a good idea to wipe the control panel after each

use of the range.

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

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 the knobs on the left side and the knobs on the right side are in the proper

When replacing the knobs, check the OFF position to insure proper alignment.

Brushed Chrome

Clean the brushed chrome top with warm,

soapy water or Bon

and immediately dry it with a clean, soft cloth. Take care to dry the surface following the “grain.”

To help prevent finger marks after cleaning,

spread a thin film of baby oil on the surface or a chrome protestant may be used to help reduce spotting or fingerprinting. Wipe away excess with a clean, soft cloth.

Clean with mild soap and water or

will damage the finish.

OFF position.

Cooktop Oven Vent

Ami@

brand cleanser.

Rinse

oil

Slip a thin cloth (such as a string under and around the knob edge and pull up.

The knob stem has a groove in each side. The groove

on one side has a spring

clear (see illustration). Check

and find the molded rib.

Replace the knob by fitting the knob into the

Wash the knobs in soap and water or vinegar and hot

water solution but do not soak.

in ster

The oven is vented through an opening under the right rear surface unit. Never cover the opening with aluminum foil or any other material. This would prevent the oven vent from working properly.

clear

groove on the stem.

handkerchie~ or a piece of

clip.

The other groove is

the

inside of the knob

molded

rib inside the

—

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

oven floor. If around the bake element gently wipe around the element with warm water.

spillovers,

lifted

gently to clean the

residue or ash accumulate

Broil

Element

Bake Element

Page 21

~urface

Units and Drip Pans

To clean the surface units, turn the control to the highest

setting for a minute. The coils will burn off

any soil.

CAUTION

● Be sure all the controls are turned to OFF and

the surface units are cool before attempting to remove them.

●

Do not immerse the surface units in liquids

of any kind.

●

Do not clean the surface units in a dishwasher.

●

Do not bend the surface unit plug terminals.

●

Do not attempt to clean, adjust or in any way repair

the plug-in receptacle.

To remove a surface unit:

To remove the drip pans for cleaning, the surface units must be removed first.

Sutiace Unit

Drip Pan

the surface unit about 1 inch above the drip pan

and pull it out.

Do not lift the surface unit more than 1 inch. If you do, it may not lie flat on the drip pan when you plug it back in.

Repeated lifting of the surface unit more than 1 inch above the drip pan can permanently

damage the receptacle.

To replace a surface unit:

●

Replace the drip pan into the recess in the

cooktop. Make sure opening in the pan lines

with the receptacle.

●

Insert the terminals of the surface unit through

the opening in the drip pan and into the receptacle.

●

Guide the surface unit into place so it rests evenly.

Drip Pans

Remove the surface units. Then lift out the drip pans.

For best results, clean the drip pans by hand. Place them in a covered container (or a plastic bag) with 1/4

cup ammonia to loosen the soil. Then scrub with a soap filled scouring pad if necessary. Rinse with clean water and polish with a clean soft cloth.

The drip pans may also be cleaned in the dishwasher.

Clean

the area under the drip pans often.

Built-up soil, especially grease, may catch fire.

Do not cover the drip pans with foil. Using foil so close to the receptacle could cause shock,

fire or

damage to the range.

Lift-Up Cooktop

Clean the area under the cooktop often. Built-up soil, especially grease, may catch fire.

make cleaning easier,

lifted up and supported

the entire cooktop may be

the up position.

Be sure all the surface units are turned off before raising the cooktop.

Dual support rods will hold the

cooktop up while you clean underneath it.

After cleaning under the cooktop with hot, soapy water and a clean cloth, lower the cooktop. Be careful not to pinch your fingers.

Painted Surfaces

Painted surfaces include the outside oven door, sides,

‘~trol

panel and drawer front. Clean these with soap

water or a vinegar and water solution. Do not use commercial oven cleaners, cleansing powders, steel wool or harsh abrasives on any painted surface.

rod

–~—

——–

Glass Surfaces

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

(continued next page)

Page 22

CA~ Am

CLEANING

(continued)

Oven Shelves

Clean the shelves with an abrasive cleanser or steel wool. After cleaning, rinse the shelves with clean water and dry with a clean cloth.

Broiler Pan and Rack

After broiling, remove the broiler pan from the oven.

Remove the rack from the pan. Carefully pour out the grease from the pan into a proper container. Wash and rinse the pan and rack in hot water with a soap-filled or plastic scouring pad.

If food has burned on,

with detergent and cover with wet paper towels or a dishcloth. Soaking the pan will remove burned-on foods.

The broiler pan may be cleaned with a commercial oven cleaner. Do not use an oven cleaner on the rack.

sprinkle the rack while hot

Both the broiler pan and rack may the dishwasher.

Do not store a soiled broiler pan and rack anywhere in the range.

aisc) be

cleaned in

—

Removable Storage Drawer

The storage drawer is a good place to store cookware and

bakeware. Do not store plastics and flammable

material in the drawer. Do not overload the storage drawer. If the drawer is

too heavy, it may slip off the track when opened. To open the drawer, grasp the center of the handle and pull straight out.

The storage drawer may be removed for cleaning under the range.

To remove:

the guide stops.

To replace:

drawer into place.

Pull the drawer straight out and lift over

Lift over the guide stops and slide the

\\,

clean both the inside and the outside:

Wipe with soap and water. Rinse well. Do not use cleansing powders or harsh abrasives

which may scratch the surface.

Oven Light Bulb

The light bulb is located in the upper left corner of the oven. Before replacing the bulb, disconnect electrical power to the range at the main fuse or circuit breaker panel or unplug the range from the electrical outlet. Let the bulb bulb with a a damp cloth as the bulb will break.

cool

completely before removing it. Replace the

watt appliance bulb only. Do not touch a hot bulb with

‘\

Page 23

—

~ift-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 can 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:

●

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.

replace the door,

make sure the hinges are in the

special stop position. Position the slots in the bottom

of the door squarely over the hinges at the same time.

hinges snap back against the oven frame, pull them

out.

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 the package directions.

“

Clean the inside of the oven window with a mild

non-scratching cleaner and a damp

cloth.

Outside of door:

● Use soap

sides and front of the oven. DO NOT

and

water to thoroughly

clean

the top,

let

water run down through openings in the top of the door. Rinse well. You may also use a glass cleaner to clean the glass on the outside of the door.

●

Spillage of marinades, fruit juices, tomato sauces

and basting materials containing acids may cause discoloration and should be wiped up immediately. When surface is cool, clean and rinse.

● Do not use oven cleaners. cleansing ~owders or

harsh abrasives on the outside of

t~;

door.

Porcelain Oven Interior

(on some models)

With proper care, the porcelain

enamel finish on the inside of

the oven—top, bottom, sides,

back and inside of the

will stay new-looking

doo.r—

for

years.

Let the range cool before

cleaning.

you

Soap and water will normally do the job.

spattering or

weir

rubber gloves

recom.lnend

spillovers

may require cleaning with a

that

when

cleaning the range.

Heavy

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

~umes

will help loosen the burned-on grease and food.

If necessary, you may use an oven cleaner.

Follow package directions.

Cautions about using spray-on oven cleaners:

●

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

Iocated

at the top of the oven.) Carefully wipe the sensor clean after each oven cleaning, being careful not to move the sensor as a change in its position could affect how the oven bakes.

●

Do not

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

surfaces.

(continued next page)

Page 24

CA~ Am

CLEANING

(continued)

continuous-cleaning

Special Care of Continuous-Cleaning Oven Interior: Do not attempt to clean the oven until you have

read this section. The Continuous-Cleaning Oven cleans itself while

cooking.

c’oati~zg

with soap, detergents, steel wool pads, commercial oven cleaners, coarse abrasive pads or coarse brushes. Use of such cleansers will cause permanent damage.

The special coating is a porous ceramic material,

which is dark in color and feels slightly rough to the touch. If magnified, the surface would appear as peaks, valleys and sub-surface “tunnels.” This rough finish tends to prevent grease spatters from forming little beads or droplets that run down the side walls of a hard-surface oven liner, leaving unsightly streaks that require hand cleaning. Instead, when spatter hits the porous finish, it is dispersed and partially absorbed. This spreading action increases the exposure of oven soil to heated air and makes it somewhat less noticeable.

Soil may not disappear completely

after extended usage, stains may appear that cannot be removed.

The special coating works best on small amounts of spatter.

especially sugars, egg or dairy mixtures. The oven bottom does not have the Continuous-Cleaning Oven coating and can be removed and cleaned with a commercial oven cleaner.

This special coating is not used on the oven shelves or on the inside of the oven door.

clean with a commercial oven cleaner to prevent damaging the Continuous-Cleaning Oven coating.

Use care in removing and replacing the oven bottom and shelves and in placing and removing dishes and food to avoid scratching, rubbing or otherwise damaging the porous finish on the oven walls.

The oven interior is finished with a

that cannot be cleaned in the usual manner

does not work well with larger spills,

Oven

Interior

andor

the use of oven sprays

and at some time

Remove these to

(on some models)

special

To Clean the Continuous-Cleaning Oven:

Let range parts cool before handling. We

recommend rubber gloves be worn when cleaning.

2. Remove shelves and cookware, including the broiler pan and rack.

3. Soil visibility maybe reduced by operating the oven at control to Repeated cycles may be necessary before improvement in appearance is apparent.

Remember: During the operation of the oven, the door, window and other range surfaces will get hot enough to cause burns. Do not cool before replacing the oven shelves.

If a spillover or heavy soiling occurs on the porous

surface, as soon as the oven has cooled, remove as much of the soil as possible using a small amount of water and a stiff-bristle nylon brush. Use water sparingly and change it frequently, keeping it as clean as possible, and be sure to blot it up with paper towels, cloths or sponges. scrub with paper towels, cloths or sponges, since they will leave unsightly lint on the oven finish. If water leaves a white ring on the finish as it dries, apply water again and blot it with a clean sponge, starting at the edge of the ring and working toward the center.

Do not use soap, detergent, steel wool pads,

commercial oven cleaner, silicone oven sprays,

coarse pads or coarse brushes on the porous

surface.

the porous surface and reduce its ability to work.

Do not scrape the porous surface with a knife or spatula—

the finish.

400°F.

Close the door and set temperature

400°F.

Time for at least 4 hours.

touch.

l,et the range

not rub or

These products will spot, clog and damage

they could permanently damage

—

Page 25

ANTI-T

. . Before placing range in the counter, notice the

location of the stability bracket which is already attached to the back of the range. This location should work for most installations. However, it may be more convenient to hook the stability chain to the unit when the stability bracket is attached to the upper set of holes in the back of range. See Fig. A. The upper level set of holes are intended for use with a backsplash kit. If the backsplash is not being used, make sure that there are no structural supports for the countertop which will interfere with the stability

bracket when located in the upper set of holes.

Bracket Factory Location

Temporarily attach the loose end of the chain to the rear of the countertop with the tape from the packaging. See Fig. D.

4. Place the range in the counter cutout leaving just enough room between the back of the range and the wall to reach the stability bracket.

5. Hook the loose end of the chain onto the bracket by slipping the nearest link of the chain into the slot in

the bracket. See Fig. A and make sure the chain is pulled as tight as possible and that there is no excess slack in the chain after the chain is attached to the bracket.

CAUTION: Excessive slack in the chain

could allow the range to tip over.

Chain

2. Fasten one end of the stability chain to the floor or wall with the long screw and washer supplied. See

Fig.

B. Make certain

th~

screw is

into the

the studs in the base of the wall. See Fig. C. Whether you attach certain that the screw is in at least 3/4 inch thickness of wood other electrical wires or screw could penetrate.

location which will allow

with the bracket side to aide

when attached to the unit. Test to see

securely fastened by tugging on the chain.

going

wall-plat~

than

Chain

Washer and Screw

“ ,

tht;

base of the wall or one of

the

chain to the wall or

baseboard and that there are no

pi’in~bing

in the area which the

Attach

the stability chain in a

tht!

chain to be in line

much as possible

floor,

the chain is

Slide the range all the way back into the counter. Once the range is pushed back in be a small amount of slack in the chain. This is normal.

NOTE:

●

If attaching to masonry, you can buy suitable screws

and anchors at hardware stores. Use a masonry to

drill

the required holes.

●

If range is removed for cleaning or any other reason,

make sure chain is reattached.

place,

there will

drill

—

Page 26

QUESTIONS?

USE THIS PROBLEM SOLVER

—

PROBLEM

OVEN WILL NOT WORK

OVEN LIGHT

DOES NOT WORK FOOD DOES

NOT

BROIL PROPERLY

FOOD DOES NOT ROAST OR BAKE PROPERLY

POSSIBLE CAUSE

●

The

pIug

on range is not completely inserted in the electrical outlet.

●

The circuit breaker in your house has been tripped, or a fuse has been blown.

●

Oven controls not properly set.

●

The light

●

The

● The OVEN SET knob not set at BROIL.

● The OVEN TEMP knob not set at BROIL.

●

The 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 is not suited for broiling.

●

Low voltage. See the Broiling section.

●

Aluminum foil used on

bulb

switch

is loose or defective. Tighten or replace.

operating

oven

light is broken. Call for service.

the

broiler pan rack has not been fitted properly and

slit as recommended.

● The OVEN SET knob not set at BAKE.

● The OVEN TEMP knob not set at proper temperature.

●

Shelf position is incorrect. See the Roasting or the Baking sections.

●

Incorrect cookware or cookware of improper size is being used.

OVEN TEMPERATURE TOO HOT OR TOO COLD

SURFACE UNITS NOT FUNCTIONING PROPERLY

“BURNING” OR “OILY” ODOR EMITTING FROM OVEN WHEN TURNED ON

STRONG ODOR

If you need more help.

GE Answer

Center@

..call,

toll free:

800.626.2000

consumer information service

● The OVEN TEMP knob needs adjustment. See the Adjust the Oven

Thermostat–Do Zt

●

The surface units are not plugged in solidly.

● The drip pans are not set securely in the

●

The surface unit controls are not properly set.

This is normal in a new oven and will disappear in time.

●

An odor from the insulation around the inside of the oven is normal for the

YourseZf

section.

cooktop.

first few times the oven is used. This is temporary.

Page 27

Wdll

With the purchase of your new GE appliance, receive the assurance that if you ever need

Information

Be There

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

In-Home Repair Service

80MEXARES-(80M32-2737)

AGE consumer service professional will provide expert repair service,

scheduled at a time that’s convenient company-operated locations offer you service today or tomorrow, or at your

(7:00

convenience Our factory-trained technicians

repairs can be handled in just one visit.

a.m. to

7:00

for you. Many GE C,onsumer Service

p.m. weekdays, 9:00 a.m. to 2:00 p.m. Saturdays).

know your appliance inside and out–so most

GEAnswer Cente~

Whatever your question about any GE rnqjor appliance, GE Answer 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.

Customers

Witi

Special Needs...

80~6262000

Upon request, GE will provide Consumers with impaired hearing or speech who have Braille controls for a variety appliances, and a brochure to call assist in planning a barrier-free information or service. kitchen for persons with limited

mobility. To obtain these items, free of charge,

call 800.626.2000.

of GE access to a TDD or a conventional teletypewriter may

800-TDD-GWC (800-833-4322) to request

Service Contracts

80&626-2224

You can have the secure feeling

after

your

warranty expires. Purchase a GE contract while your warranty is still

in effect. and you’ll receive a substantial discount.

you’re assured of

future service at today’s prices.

that

GE Consumer Service will still be there

Writ.h a

mulliple-year contract,

[lenter@

Parts

andAccessories

80&626-2002

Individuals qualified to service their own apphances

—.

can have needed parts or accessories

heir borne.

47,()()0

fully warranted. VISA,

are accepted.

T-he GE

parts... and al]

parts system provides access to over

C.E

Genuine Renewal

hfaster(~ard

s(:nt

directly

Par[s

and I)iscover cards

are

User maintenance instructions contained in this booklet cover procedures intended to be performed by any user. Other servicing service personnel. Caution must be exercised, since improper servicing may cause unsafe operation.

generdy shotid

be referred to quafified

Page 28

YOUR GE ELECTRIC RANGE

WARRANTY

Staple sales slip or

cancelled check

here. Proof of original purchase date

is needed to obtain service

under warranty.

WHAT IS COVERED

WHAT IS NOT COVERED

—

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

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

If further help is needed concerning this warranty, write:

Manager—COnSumer

FULL ONE-YEAR WARRANW

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

pati

the range

of a manufacturing defect.

● Service trips to your home to

teach you how to use the product.

Read your Use and Care material.

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

GE Answer

800.626.2000 consumer Information service

● Improper installation.

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

Installation Instructions provided

with

the product.

Warrantor: General Electric Company

Affairs, GE Appliances, Louisville, KY 40225

that fails because

Cente@

otiginal

any

connectin9

This warranty is extended to

the original purchaser and any succeeding owner for products

purchased for ordina~ home use in

the 48 mainland states, Hawaii and

Washington, warranty is the same except that it is

LIMITED because you must pay to

shi~

the product to the se~ice shop

~or

the service technician’s travel

costs to your home. All warranty

provided by our Centers or by our authorized Customer

normal working hours. Should your appliance need

service, during warranty period or beyond, call 800-GE-CARES

(800-432-2737).

● Replacement of house fuses or

resetting of circuit breakers.

● Failure of the product if it is used

for other than its intended

purpose or used

●

Damage to product caused by

accident, fire, floods or acts

of God.

WARRANTOR IS

RESPONSIBLE FOR CONSEQUENTIAL DAMAGES.

D.C.

In Alaska the

seli:ice

will be

Factov Sewice

Care@ sewicers

commercially.

NOT

sta[e

during

to state.

—

Recycled

Pati

No. 164 D2966P052

Pub

No.

49-8522 Printed in LaFayette, GA

4-94

Paper

JSC26 JSS26