GE JSP40, JSP38 JSP39, JSP39 Use And Care Manual

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Page 1

Electric Slide-in Range

❑

Safety instructions ...................3-5

Anti-Tip Device . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..3,34

❑

Operating Instructions, Tips

Aluminum

Foil...4,......................4,

20,23, 25

Clock and Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15, 16

Features .......................................................6, 7

Oven 17-30

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

18-21

Broiling, Broiling Guide ...................25, 26

Fan .............17, 18,20,21, 23,25,28,29

Light; Bulb Replacement . . . . . . . . . . . . . . . . . 17, 33

Roasting, Roasting Guide ...............23, 24

Self-Cleaning Instructions ..............27 -30

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

17, 18

Timed Baking .....................................2O, 21

Surface Controls .....................................9- 14

Control Settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Cooktop Comparison.................................9

Cookware Tips 11, 12

Home Canning Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

13 Hot Surface Lights 10

Surface Clean ing............ . . . . . . . . . . . . . . . . . . . . . .....14

IiliiH

PtX?fXIt’atiOII

...........................................8

Installing ...........................................................8

Leveling ............................................................8

•il

●

Problem

Sohrer......................35,

Thermostat

Adjustment–

Do It Yourself

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .............22

More questions

?...call

GE Answer

Center@

800.626.2000

Iiii3

“;””

Care and

Cleaning...14,...l4,

31–33

..,,

..!’

Door Removal...............................................32

Consumer Services ..................39

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

Important Phone Numbers .......................39

Model and Serial Number Location

........,.2

Removal of Packaging Tape

................,,......2

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

Models:

JSP38

GE Appliances

JSP39

JSP40

164D2966P042

Page 2

HELP

HELP YOU...

Before using your range, read this

Write down the model and

guide carefully.

serial numbers.

It is intended to help you operate and maintain your

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

new range properly. These numbers are

also

on the Consumer Product

Keep it handy for answers to your questions.

Ownership Registration Card that came with

yoLIr

If’

you don’t understand something or need more help,

range. Before sending in this card, please

write

these

write (include your phone number):

numbers here:

Consumer Affairs

Atmliances

Model Number

Appli~~ce

Park

Louisville, KY 40225

Serial Number

Use these numbers in any correspondence or service

How to Remove Packaging Tape.

To assure no damage is done to the finish of the product, the safest way to remove packaging tape

adhesive on new appliances is an application of a household liquid

dishwashin.g

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 range parts. It cannot be removed if

it is baked on.

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

FIRST, contact the people who serviced your

in the back of this guide.

appliance. Explain why you are not pleased.

We’re proud of our service and want you to be

In most cases, this will solve the problem.

pleased. If for some reason you are not happy with

NEXT, if you are still not pleased, write all the

the service

vou

receive, here are three steps to follow

details—including your phone number—to:

~’or

further

fielp.

Manager. Consumer Relations GE Appliances Appliance Park

Louisville, KY 40225

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

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

—-

Page 3

i@ORTANT

SAFETY NOTICE

●

The California Safe Drinking Water and Toxic

Enforcement Act

requires the Governor of California to publish a list of substances known to the state to cause birth defects or other reproductive harm, and requires businesses to warn customers of potential exposure to such substances.

●

The fiberglass insulation in self-clean ovens

gives off a very small amount of carbon monoxide during the cleaning cycle.

Exposure can be minimized by venting with an open window or using a ventilation fan or hood.

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

●

Use this appliance only for its intended use

described in this guide.

●

Be sure your appliance is properly installed

and grounded

by a qualified technician in

-cordance

with the provided Installation

.Xructions.

●

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 PO”WER SUPPLY

THE HOUSEHOLD DISTRIBUTION PANEL

BY REMOVING THE FUSE OR SWITCHING OFF THE CIRCUIT BREAKER.

AWARNING–

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

engaged when you push the range back against the wall. If it is not, there is a possible risk

the range tipping over and causing injury if you

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.

●

Do not leave children alone-children should

not be left

aione

or unattended in an

area

where an

appliance is

use. They should never be allowed

to sit or stand on any part of the appliance.

“

CAUTION: ITEMS OF INTEREST TO

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

BACKSPLASH OF A RANGE-CHILDREN

CLIMBING ON THE RANGE TO REACH

ITEMS COULD BE SERIOUSLY INJURED.

●

Teach children not to play with the controls

or any other part of the range.

●

Never leave the oven door open

when you are

not watching the range.

●

Always keep combustible wall coverings,

curtains or drapes a safe distance from

your 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.

●

Never wear loose-fitting or hanging garments

while using the appliance.

Be careful when reaching for items stored in cabinets over the range.

F1ammabIe

material

couId

be ignited if brought in contact with hot surface units or heating elements and may cause severe burns.

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 other bulky cloth. Such cloths 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 distance away from your range.

. For your safety, never use your appliance for

warming or heating the room.

●

DO “NOT STORE OR USE COMBUSTIBLE

MATERIALS, GASOLINE OR OTHER

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

(continued next page)

Page 4

IMPORTANT SAFETY INSTRUCTIONS

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.

h’,

Do not use water on grease fires.

Never pick up a flaming pan.

Turn the controls off. Smother

flaming pan on a surface unit by covering the 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

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 surface units, heating

elements or interior surface of 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 the surface units, areas nearby the surface units or any interior area of the oven; allow sufficient time for cooling, first.

Potentially hot surfaces include the cooktop and areas facing the cooktop, the oven vent opening 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 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 range when opening

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

ador

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 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 the 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 on fire.

. Do not use oven for a storage area.

Items stored in an oven can ignite.

●

Do not leave paper products, cooking utensils

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 on fire the next time you use the pan. —

●

Never leave jars or cans of fat drippings on

or near your range.

Self-Cleaning Oven

●

not clean the door gasket.

The door gasket is essential for a good seal. Care should be taken not to rub, damage or move the gasket.

Do not use oven cleaners. No commercial oven

cleaner or oven liner protective coating of any kind should

be used in or around any part of the oven. Residue from oven cleaners will damage the inside of the oven when the self-clean cycle is used.

●

Clean only parts listed in this Use and

Care Guide.

●

Before self-cleaning the oven,

remove the

broiler pan, rack and other cookware.

●

Do not use aluminum foil to line the oven

bottom or the cooktop, except as suggested in this guide.

Improper installation of aluminum

foil may result in a risk of electric shock or fire.

●

Be sure to wipe up excess spillage before

starting the self-cleaning operation.

●

If the self-cleaning mode malfunctions,

turn the

oven off and disconnect the power supply. Have it

serviced by a qualified technician.

Page 5

-~oktop

and Radiant Surface Units

-%j?=JjEjj

●

Use

proper pan size-

Select cookware having flat bottoms large enough to cover the selected

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 units will also improve efficiency.

●

Clean the cooktop with caution. If a wet

sponge or cloth is used to wipe spills on a hot surface unit, be careful to avoid steam burns. Some cleansers can produce noxious fumes if applied to a hot surface. When the cooktop is cool, use only Cook Top Cleaning Creme brand cleaner to clean the cooktop.

●

Use care when touching the cooktop.

The glass surface of the cooktop will retain heat after the controls have been turned off.

●

Never leave the surface units unattended at

high heat settings.

Boilovers

cause smoking and

greasy spillovers that may catch on fire.

not

operate the radiant surface units if the glass is broken. Spillovers or cleaning solution may penetrate a broken cooktop and create a risk

electrical shock. Contact a qualified technician immediately should your glass cooktop become broken.

Avoid scratching the glass cooktop surface with

sharp instruments,

or’

with rings or other jewelry.

●

Never use the glass cooktop surface as a

cutting board.

●

Do not place or store items on top of the glass

cooktop surface when it is not in use.

●

Be careful when placing spoons or other

stirring utensils on glass cooktop surface when it is in use.

They may become hot and

could cause burns.

●

To 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 to off before

removing cookware,

Keep an eye on foods being fried at high or

medium high heat settings.

●

When flaming foods are under the hood, turn the

fan off. The fan, if operating, may spread the flame.

●

Foods for frying should be as dry as possible.

Frost on frozen foods or moisture on fresh foods can cause hot fat to bubble up and over the sides of the pan.

●

Use little fat for effective shallow or deep-fat

frying. Filling the pan too full of fat can cause spillovers when food is added.

●

If a combination of oils or fats will be used in

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 until the fat is cool.

●

To avoid possible damage to the cooking

surface, do not apply Cook Top Cleaning Creme to the glass surface when it is hot.

●

After cleaning, use a dry cloth or paper towel to

remove

all Cook Top Cleaning Creme residue.

●

Read and follow all instructions and warnings

on Cook Top Cleaning Creme labels.

SAVE THESE INSTRUCTIONS

Page 6

—

FEATURES OF YOUR RANGE

Models JSP38

JSP39 JSP40

—

Page 7

FEATURES OF YOUR RANGE

Explained

Features Index

on page

1 Anti-Tip Device

3,34

See

the Installation Instructions.

2 Storage Drawer

3 Model and Serial Numbers

4 Oven Door Gasket

4, 27,

5 Bake Element May be lifted

gently

for

wiping oven floor.

6 Broil Element 25-27 7 Oven Interior Light

17,

Control Knobs for Surface Units 9, 10,31

9 Surface Units

3.5, 9–14

Dual Surface Unit

one 6-inch or 9-inch diameter

‘ I Glass

Ceran

Cooktop

5, 14

, ~

Dual Sul.face

Unit Switch

For left rear surface unit.

Features Index

13 Oven Vent

May get hot

during oven use. 14 Hot Cooktop Indicator Light 15 Oven Controls, Clock & Timer 16 Surface Unit “ON”

Indicator Light 17 Oven Light Switch

Automatic Oven Door Latch

19 Oven Shelf Supports

Shelf positions

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

20 Oven Shelves with Stop-Locks

21 Lift-Off Oven Door with

Broil Stop Position

Easily removed for cleaning.

22 Broiler Pan and Rack

Do not

clean

in the

Explained

on page

4,33

15, 16, 31

27-29

17.18

17,

18,31

3,25,

27,32

4,25-27,

self-cleaning oven.

Page 8

—

PREPARATION

Installing

Your range, like many other household items, is heavy and can settle into soft floor coverings such as cushioned vinyl or carpeting.

When

moving the range on this type of’ flooring, it should be installed on

a l/4-

inch thick sheet of plywood (or similar material) as follows:

When the

floor covering

erz~.r

at the

from of

the

ran,ge,

the area the range will rest on should be built up with plywood to the same level or higher than the floor covering. This will allow the range to be moved for cleaning or servicing.

Leveling

Use a

1%”

open end or adjustable wrench to equally back out the 4 legs. The flanges (rims) below the sides of the cooktop must be raised above the

top of

the countertop. Carefully slide the range into its installation space. Observe that it is clearing the countertop. Then place a spirit level or a glass measuring cup partially filled with water on one of the oven shelves to check for levelness. If using a spirit level, take two readings, with the level placed diagonally first in one direction and then the other.

P.djust

the 4 legs carefully. Level the range front to back and side to

side. The range legs must rest on the

floor.

The range must not hang from

the countertop.

—

Removing Packaging Materials

Please check your range to insure all packaging materials and protective tape covering are removed from areas, such as the door trim, cooktop

frame, etc. before using.

Page 9

~our

new cooktop has a radiant glass ceramic cooktop.

The best types of cookware to use, plus heat-up and

you are used to cooking with gas burners or electric

“cool-down times, depend upon the type of burner or surface units, you will notice some differences when surface unit you have. you use the radiant cooktop.

Type of Cooktop Radiant

(Glass Ceramic) Cooktop

Induction

Electric Coil

,(>

Solid Disk

‘1 f’~’

$%-/

Gas Burners

Description

Electric coils under a

glass-

ceramic cooktop.

High frequency induction coils under a glass surface.

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

Solid cast iron disk sealed to the cooktop surface.

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

The following chart will help you to understand the differences between radiant cooktops and any other type of cooktop you may have used in the past.

How it Works

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

giass

cooktop is hot from the heat of the pan, but cooking stops right away.

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 warped pans than radiant or solid disks. Heats up quickly but does not change heat settings as quickly as gas or induction. Electric coils stay hot enough to continue

cookinz

for a short time after they are

tLlmed ~ff.

Heats by direct contact with the pan, so pans

m-e=t ;n

the bottom for good cooking results. Heats up and cools down more slowly than electric coils. The 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

ston.

Flames heat the pans directly. Pan

flatness

is not critical to cooking results, but pans should be well balanced. Gas burners heat the pan right away and change heat settings right away. When you turn the control off, cooking stops right away.

SURFACE CONTROLS

At both OFF and HI positions, there is a slight niche

Switching heats to higher settings always shows a

so control “clicks” at those positions; the word HI

quicker change than switching to lower settings. marks the highest setting; the lowest setting is the word LO. In a quiet kitchen you may hear slight “clicking” sounds during cooking, indicating heat settings selected are being maintained.

How to Set the Controls

1. Push the control knob in. Be sure you turn the control knob

●

2. Turn either clockwise or

to OFF when you finish cooking.

counterclockwise to the desired

The surface unit “on” indicator

heat setting.

light will glow when ANY

The control must be pushed in to

surface unit is on.

set only from the

OFF position.

When the control is in any

(continued next

plige)

position other than OFF, it may be turned without pushing it in.

Page 10

SURFACE CONTROLS

(continued)

—

Cooking Guide for Using Heat Settings

HI—Quick start for cooking; brings water to a boil.

Medium High—(Setting halfway between

HI and MED) Fast fry, pan broil; maintains a fast boil on large amounts of food.

MED—Saute

and brown; maintains a slow boil on

large amounts

of food.

Medium Low—(Setting halfway between

MED and LO) Cook after starting at HI; cooks with little water in covered pan.

● When a surface unit is turned on, the unit

can

be seen glowing red within a few seconds. The red glow will turn on and off (cycling) to maintain the selected heat setting. With poor cookware, you will see frequent cycling of the unit off and on. Good, flat cookware will minimize the cycling. See the Surface Cookware Tips section.

● It is safe to place hot cookware from the oven or

surface on the glass ceramic surface when it is cool.

LO—Steam rice, cereal; maintains serving temperature of most foods. Slow cooking and

OFF

simmering.

Cooktop temperatures increase with the number of surface units that are on. With 3 or 4 units turned

‘?;>

on, surface temperatures are high so be careful when touching the cooktop. The four hot surface indicator lights will remain lit after the surface units

. . . .

~:.o,; #

gqj

,-+

‘e:,, “titi’’%

:’”’

are off until the surface is cool enough to touch.

ogfl \

NOTE:

● At HI, Medium High settings, never leave food

unattended. Boilovers cause smoking; greasy

spillovers

may catch fire.

—

● At Medium Low, LO settings, melt chocolate

and butter on a small surface unit.

Dual Surface Unit Switch

The left rear surface unit has 2 cooking sizes to select

To use the

small

(6-inch) surface unit, push in the from so you can match the size of the unit to the size

bottom portion

of the COIL SIZE switch. Push in of the cookware you are using.

and turn the control knob to the desired setting.

To use the

large

(9-inch) surface unit, push in the

top

portion of the COIL SIZE switch next to the control knob. Push in and turn the control knob to the desired setting.

Page 11

.ypes

of Cookware

The following information

will

help you choose

cookware which will give good performance. Stainless Steel: highly recommended

Especially good with a sandwich clad bottom. The

sandwich bottom combines the benefits of stainless steel (appearance, durability and stability) with the advantages of aluminum or copper (heat conduction,

even heat distribution).

Aluminum: heavy weight recommended

Good conductivity. Aluminum residues sometimes

appear as scratches on the cooktop, but can be removed if cleaned immediately. Because of its low melting point, thin weight aluminum should not be used.

Copper Bottom: Good performance, but copper may leave residues which can appear as scratches.

The residues can be removed, as long as the cooktop is cleaned immediately. However, do not let these pots boil dry. Overheated metal can bond to glass

cooktops.

An overheated copper pot will leave a residue that will permanently stain the cooktop.

Porcelain/enamel: Good performance only with a thick, flat, smooth bottom. Avoid boiling dry, as porcelain can melt and fuse to the. surface.

Glass-ceramic: not recommended

Poor performance. May scratch surface. Usable, but not recommended.

Stoneware: not recommended

Poor performance. Will scratch the surface.

Cast Iron: not recommended

Poor performance. Will scratch the surface.

How to Check Pan Performance

se of correct cookware can affect the cooking

performance and cleaning of your cooktop.

The correct cookware reduces the temperature of the cooktop surface and minimizes the chance of

spillovers

burning onto the cooktop.

You must use pans with perfectly flat bottoms.

Some pans may have curved or rounded bottoms or may be warped. If you are unsure of the flatness of your pans you may do this quick test.

Turn your pan upside down on the countertop, place a ruler flat against the pan surface. The bottom of the pan and the straight edge of

the ruler

should fit

ffush

against each other all the way across.

Turn the ruler a full

360

degrees, checking for any

space between the ruler and the bottom of the pan.

Pans with rounded, curved, ridged or warped bottoms are not recommended.

Another simple test to determine even heat distribution across the cookware bottom is to put one inch of water in the pan. Bring the water to a boil and observe the location of bubbles as the water starts to boil. Good flat cookware will have an even distribution of bubbles over the bottom surface area of the pan. Bubbles localized in only a portion of the bottom indicate uneven contact of the pan to the surface unit, uneven

heat transfer or an unsuitable pan. Use pans that match the diameter of the surface

unit. Cooking performance will not be as good if the cookware is either smaller or larger than the surface unit.

(co

fltinued

next page)

Page 12

SURFACE COOKWARE TIPS

(continued)

Place only dry pans on the

●

not use woks that have

surface units. Do not place lids on the surface units, particularly wet lids.

*s.rfaciunits

“

support rings. This type of wok

w1ll

not heat on radiant

●

Some special cooking procedures require specific

●

We recommend that. you use

cookw~re

such as

pr~s~ure

cookers, deep

fat

fryers,

only a flat-bottomed wok. They are available at your

etc.

All

cookware must have flat bottoms and be the

correct size. The cookware should also be covered,

local retail store. The bottom

if applicable to the cooking process.

of the wok should have the

same diameter as the surface

unit to insure proper contact.

CAUTION

● Never cook directly on the glass.

● Do not slide cookware across the

cooktop

because it

Always use cookware.

can scratch the

glass–the glass is scratch resistant,

●

Always place the pan in the center of the

not scratch proof.

surface unit

you are cooking on.

● Do not use the surface as a cutting board.

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 range and hood clean from grease.

Wok Cooking

We recommend that you use only a flat-bottomed wok. They are available at your local retail store.

—

Page 13

.nning

should be done on the cooktop only.

HOWEVER, DO NOT USE LARGE DIAMETER

Pots that extend beyond 1 inch of the surface unit

CANNERS OR OTHER LARGE DIAMETER POTS

circle are not recommended for most surface

cooking.

FOR FRYING OR BOILING FOODS OTHER

However, when canning with water-bath or pressure

THAN WATER. Most syrup or sauce mixtures—and

canner, larger-diameter pots may be used. This is

all types of frying—cook at temperatures much higher

because boiling water temperatures (even under

than boiling water. Such temperatures could

uressure) are not harmful to the cooktop surfaces

eventually harm the glass cooktop surfaces.

surrounding the surface units.

Observe the Following Points in Canning

Be sure the canner fits over the center of the surface unit. If your cooktop or its location does not allow the canner to be centered on the surface unit, use smaller diameter pots for good canning results.

2. Flat-bottomed canners must be used. Do not use canners with flanged or rippled bottoms (often found in enamelware) because they don’t make enough contact with the surface units and take too long to boil water.

RIGHT WRONG

Flat-bottomed canners are recommended.

3. 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

Exteilsion

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:

If your house has low voltage, canning may take longer than expected, even though directions have been carefully followed. The process time will be shortened by:

(1)

using a pressure canner, and

(.2) starting with

HOT tap water for fastest heating

of large quantities of water.

CAUTION: Safe canning requires that harmful micro-

organisms are destroyed and that the jars are sealed completely. When canning foods in a

water-

bath canner, a gentle but steady boil must be maintained for the required time. When canning foods in a pressure canner, the pressure must be maintained for the required time.

After you have adjusted the controls, it is very important to make sure the prescribed boil or pressure levels are maintained for the required time.

The cooktop surface units have temperature limiters that prevent the glass cooktop from getting too hot. If the bottom of your canner is not flat, the surface unit can overheat, triggering the temperature limiters to turn the unit off for a time. This will stop the boil or reduce the pressure in the canner.

Since you must make sure to process the canning

jars for the prescribed time, with no interruption

in processing time, you cannot can on any of the cooktop surface units if your canner is not flat enough.

Page 14

SURFACE CLEANING

—

Glass Ceramic Cooktop Cleaning

Cleaning of glass ceramic cooktops is different from cleaning a standard porcelain finish. To maintain and protect the surface of your new glass ceramic cooktop follow these basic steps.

DAILY CLEANING: Use only Cook Top Cleaning

Creme on Glass Ceramic. For normal, light soil:

1. Rub a few drops (less is better) of Cook Top Cleaning

Creme onto the soiled area using a dry paper towel. Wipe until all soil and creme are removed. Frequent cleaning leaves a protective coating which is essential in preventing scratches and abrasions.

2. Clean the surface with Cook Top Cleaning Creme after each use.

For heavy, burned on soil:

Apply a few drops of Cook Top Cleaning Creme to

the (cool) soiled area.

2. Using a dry paper towel, rub creme into the burned on area. As with any

bul”ned

spill,

this may require some effort.

3. Carefully scrape remaining soil with the razor scraper. Hold the scraper at a 30° angle against the ceramic surface.

4. If any soil remains, repeat the steps listed above. For additional protection, after all soil has been removed, polish the entire surface with the Cook Top Cleaning Creme.

5. Buff with a dry paper towel.

NOTE:

● Using a razor scraper will not damage the surface

if the 30° angle is maintained.

●

Be sure to use a new, sharp razor scraper.

Do not use a dull or nicked blade.

● Store the razor scraper out of reach of children.

Special Care: Sugary spillovers

(such as jellies, fudge, candy

syrups) or

melted plastics can cause pitting of the

surface

of your cooktop (not covered by the warranty)

unless the spill is removed while still hot.

Special care should be taken when removing hot substances. Follow these instructions carefully and

remove the soil while the spill is

still

hot.

Turn off all the surface units affected by the spillover. Remove hot pans.

2. Wearing an oven mitt, hold the razor

~,,,<:,i~,’~,

scraper at a 30° angle to the cooktop -~ v +

and scrape the hot spill to a cool area -

outside the surface unit.

3. With the spill in a cool area, use a dry paper towel to

remove any excess. Any spillover remaining should be left until the surface of the cooktop has cooled. Do not continue to use the soiled surface unit until all of the spillover has been removed. Follow the steps under Heavy Soil to continue the cleaning process.

General Information:

As the Cook Top Cleaning Creme cleans, it leaves a protective coating on the cooktop surface. This coating helps to prevent build-up of mineral

.—

deposits (water spots) and will make future cleaning easier. Dishwashing detergents remove this protective coating and therefore make the cooktop more susceptible to staining.

conveniently order more creme and/or scrapers for cleaning your radiant range, please call our toll free number: National Parts Center

800-626-2002

Creme 10 oz.

WB02X8273

Scraper

WX5X1614

Creme and scraper kit

# WB64X5027

PRECAUTIONS

● Most cleaners contain ammonia, chemicals and

● If pots with a thin overlay of aluminum, copper, or

abrasives which can damage the surface of your

enamel are allowed to boil dry, the overlay may

cooktop.

Use only the Cook Top Cleaning Creme

bond with the glass ceramic and leave a black

for proper cleaning and protection of your glass

discoloration. This should be removed immediately

ceramic surface.

before heating again or the discoloration may be

● If you slide aluminum or copper cookware across

permanent.

the surface of your cooktop, they may leave

metal

● Use of window cleaner may leave an iridescent film

markings which appear as scratches.

If this should

on the cooktop. Cook Top Cleaning Creme will

happen, use the razor scraper and Cleaning Creme to

remove this discoloration.

remove these markings. Failure to remove these residues immediately may leave permanent marks.

Read and follow all instructions and warnings

–

●

Water stains (mineral deposits) are removable

on Cook Top Cleaning Creme labels.

using Cook Top Cleaning Creme or full strength

white vinegar.

Page 15

FEATURES OF YOUR OVEN CONTROL

CLEAR

OFF

TIMER

ONIOFF

Www

CLEAWOFF. Press

this pad to cancel

all oven

operations except clock and timer.

2. PROGRAM STATUS. Words light up in the display to indicate what is in the time display.

Programmed information can

displayed at any time by pressing the pad of the operation you want to see. For example, you can display the current time of day while the timer is counting down by pressing the CLOCK pad.

TIME DISPLAY. Shows the time of day, the times

set for the timer or automatic oven operation.

4. OVEN TEMPERATURE AND BROIL DISPLAY. Shows the oven temperature or the broil setting selected.

5. FUNCTION INDICATORS. Lights up to show whether the oven is in the bake, broil or self-clean mode.

6. INCREASE. Short taps to this pad increase the time or temperature by

small

amounts. Press and hold the pad to increase the time or temperature by larger amounts.

7. DECREASE. Short taps to this pad decrease the time or temperature by small amounts. Press and

hold the pad to decrease the time or temperature

larger amounts.

8. BAKE. Press this pad to select the bake function.

9. BROIL. Press this pad to select the broil function.

—

10.

CLEAN. Press this pad to select the self-cleaning function. See the Operating the Self-Cleaning

Oven section.

11. COOK TIME. Press this pad for Timed Baking operations.

12. STOP TIME. Use this pad along with the COOK TIME or CLEAN pad to stop automatically at a

time you select.

13. CLOCK. To set clock, first press the CLOCK

pad. Then press the INCREASE or DECREASE

pad to change the time of day.

14. TIMER ON/OFF. Press this pad to select the timer function.

To set the timer, first press the TIMER ON/OFF

pad. Then press the INCREASE or DECREASE

pad to change the time.

To cancel the timer, press and hold the TIMER ON/OFF pad until the word “TIMER” disappears from the display.

If “F-” and a number flash in the display

and the oven control signals, this indicates function error code. Press the CLEAR/OFF pad. Allow the oven to cool for one hour. Put the oven back into operation. If the function error code repeats, disconnect the power to the range and call for service.

Page 16

OVEN CONTROL, CLOCK AND TIMER

Clock

To Set the Clock

The clock must be set for the automatic oven timing functions to work properly. The time of day cannot be changed during a Timed Bake or CLEAN cycle.

Press the CLOCK pad.

CLOCK

‘n

2. Press the INCREASE or DECREASE

A padtosetthetimeof

day.

Timer

To Set the Timer

The timer is a minute timer; it does not control oven operations. The maximum setting on the timer is 9 hours and 55 minutes.

Press the TIMER

TIMER

ON/OFF pad.

ON/OFF

2. Press the INCREASE

or DECREASE pad

to set the amount of time on the timer.

The timer will start automatically within a few seconds of releasing the pad. The timer, as you are setting it, will display seconds until 60 seconds is reached. Then it will display minutes and seconds until 60 minutes is reached.

After 60 minutes, it will display hours (“HR” now appears in display) and minutes until the maximum time of 9 hours and 55 minutes is reached.

To Reset the Timer

To Cancel the Timer

If “TIMER” is displayed, press the INCREASE or

Press and hold the TIMER ON/OFF pad until the

DECREASE pad until desired time is reached.

word “TIMER” disappears from the display.

If “TIMER” is not displayed, press the TIMER ON/OFF pad first, then follow the instructions above to set the timer.

End of Cycle Tone

Display Messages

The end of cycle tone is a series of 3 beeps followed

If “door” appears in the display, the door is open.

by 1 beep every 6 seconds.

you would like to

Close the door. If “LOCK” appears in the display, the

remove the signal that beeps every 6 seconds, press

oven door is in the locked position. BAKE, BROIL

and hold the

CLEAWOFF pad for 10 seconds.

and COOK TIME cannot be set if the door is in the

To return the signal that beeps every 6 seconds, press

locked position.

and hold the CLEAR/OFF pad for 10 seconds.

Power Outage

After a power outage, when power is restored, the display will flash and

time shown will no longer be correct-for example, after a 5-minute power

interruption the clock will be 5 minutes slow. All other functions that were in operation when the power went out will

have to be programmed again.

—

Page 17

USING YOUR OVEN

~fore

Using Your Oven

Look at the controls. Be sure you understand

how to set them properly. Read over the directions for the Oven Controls so you understand how to use them.

2. Check the oven interior. Look at the shelves. Take a practice run at removing and replacing them properly,

give sure, sturdy support.

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. To speed the process, set a self-clean cycle for a minimum of

hours. See the Operating the Self-

Cleaning Oven section.

●

A fan may automatically turn on and off to cool

internal parts. This is normal and the fan may continue to run even after the oven is turned off.

Oven Light

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

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

aking,

Roasting. and Broiling sections.

Oven Shelves

The shelves are designed with stop-locks so when placed correctly on the shelf supports, they will stop before coming completely out of the oven and

will not tilt when you are removing food from them

or placing food on them.

When placing cookware on a shelf, pull the shelf out to the “stop” position. Place the cookware on the shelf, then slide the

shelf

back into the oven. This will

eliminate reaching into the hot oven. To remove the shelf from the oven,

pLIll it

toward

you, tilt the f’rent end upward, and pull it out.

To replace,

place the shelf on the shelf support with

the

st~p-locks

(curved extension of the shelf) facing

LIp

and toward the rear of the oven. Tilt up the front

and push the shelf toward the back of the oven

until

Toes

past the bump on the shelf support. Then lower

.he

front of the shelf, and push it all the way back.

Page 18

BAKING

.—

Your oven temperature is controlled very accurately

NOTE:

When the

ov~il

ge(s

hot,

the top

iiii.i ~ i;i.i<~

using an oven control system. We recommend that surfaces of the range get

hot

too.

you operate the range

for

a number of weeks using the

Lime

given on recipes as a guide to become familiar

with

your

new oven’s performance. If you think

adjustment is necessary, see

the

Adjust the Oven

Thermostat section. It gives easy Do It

Yow-selj”

instructions on how to adjust the thermostat.

How to Set Your Range for Baking

To avoid possible burns, place shelves in the correct

position before you turn the oven on.

Press the BAKE pad.

2. Press the INCREASE or DECREASE pad until the desired temperature is displayed.

The oven will start automatically. The word “ON” and “ 100°” will be displayed. As the oven heats up, the display

uill

show the changing temperature. When the oven reaches the temperature you set, a tone will sound.

3. Press the CLEAR/OFF pad when baking is finished and then remove the food from the oven.

NOTE: A fan may automatically turn on and off to

coo]

internal parts.

This is normal, and the fan may

continue to run after the oven is turned off.

change the oven temperature during BAKE

cycle,

press the BAKE pad and then the INCREASE

or DECREASE pad to get the new temperature.

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,

Type of Food

Shelf Position

Angel food cake

Biscuits or muffins B or C

]

Cookies or cupcakes

] Bor

Brownies

Layer cakes

B or C

place-most foods in the middle of the oven, on either

Bundt or pound cakes

A or B

shelf positions B or C. See the chart for suggested shelf positions.

Pies or pie shells

B or C

Frozen pies

A (on cookie sheet)

Casseroles

B or C

Roasting

A or B

Preheating

Preheat the oven if the recipe calls for it. Preheating is necessary for good results when baking Preheat means bringing the oven up to the specified cakes, cookies, pastry and breads. For most casseroles temperature before putting the food in the oven.

and roasts, preheating is not necessary. For ovens

To preheat, set the oven at the correct

temperature—

—

without a preheat indicator light or tone, preheat

selecting a higher temperature does not shorten

10 minutes. After the oven is preheated, place the

preheat time.

food in the oven as quickly as possible to

pre~ent

heat from escaping.

Page 19

Jaking

Pans

Pan Placement

Use the proper baking pan. The type of finish on

For even cooking and proper browning, there must be the pan determines the amount of browning that enough room for air circulation in the oven. Baking will occur.

results will be better if baking pans are centered as

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

much as possible rather than being placed to the front

browner, crisper crust. Use this type for pies.

or to the back of the oven.

“

Shiny, bright and smooth pans reflect heat, resulting

Pans should not touch each other or the walls of the

in a lighter, more delicate browning. Cakes and

oven. Allow 1- to 1

X-inch

space between pans as well

cookies require this type of pan.

as from the back of the oven, the door and the sides.

If you use two shelves, stagger the pans so one is not

●

Glass baking dishes absorb heat. When baking in

directly above the other.

glass baking dishes, the temperature may need to be reduced by

25”F.

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

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

Pies

Cakes

For best results, bake pies in dark, rough or dull pans

When baking cakes, warped or bent pans will cause

to produce a browner, crisper crust. Frozen pies in foil

uneven baking results and poorly shaped products.

pans should be placed on an aluminum cookie sheet

A cake baked in a pan larger than the recipe

for baking since the shiny foil pan reflects heat away

recommends will usually be crisper, thinner and drier

from. the pie crust; the cookie sheet helps retain it.

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.

(continued next page)

Page 20

BAKING

(continued)

Aluminum Foil

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.

Don’t Peek

Set the timer for the estimated cooking time and do DO NOT open the door to check until the minimum not open the door to look at your food. Most recipes

time. Opening the oven door frequently during

provide minimum and maximum baking times such

cooking allows heat to escape and makes baking

as “bake 30-40 minutes.”

times longer. Your baking results may also be affected.

TIMED BAKING

How to Time Bake

The oven control allows you to turn the oven on or

To set the clock, first press the CLOCK pad. Press

off automatically at specific times that you set.

the INCREASE or DECREASE pad until the correct

NOTE: Before beginning make sure the clock shows

time of day is displayed.

the correct time of day.

How to Set Immediate Start and Automatic Stop

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

The oven will turn on immediately and cook for a selected length of time. At the end of Cook Time, the oven will turn

off automatically.

Press the COOK TIME pad.

NOTE: If

your recipe requires preheating, you may need to add additional time to the length of the Cook Time.

2. Press the INCREASE pad until the desired length of baking time appears in the display.

3. Press the BAKE pad.

The oven will start automatically. The word “ON” and “ 100°” will be displayed. The Cook Time will begin to count down. As the oven heats up, the display will show the changing temperature. When the oven reaches the temperature you set, a tone will sound. The oven will continue to cook for the programmed amount of time, then shut off automatically.

5. Press the

CLEAWOFF pad to clear the display

if necessary. Remove the food from the oven. Remember, even though the oven shuts off automatically, foods continue cooking after the controls are off.

4. Press the INCREASE or DECREASE pad until the desired temperature is displayed. An attention tone

NOTE:

will sound if step 3 is not done.

●

Foods that spoil easily, such as milk, eggs, fish,

stuffings, poultry and pork, should not be allowed to

sit for more than one hour before or after cooking.

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

● A fan may automatically turn on and off to cool

internal parts. This is normal, and the fan may

continue to run after the oven is turned off.

—

Page 21

..OW

to Set Delay Start and Automatic Stop

Quick Reminder:

Press the COOK TIME pad.

2. Press the INCREASE/DECREASE pad to set the Cooking Time.

3. Press the STOP TIME pad.

4. Press the INCREASE/DECREASE pad to set the length of Cooking Time.

5. Press the BAKE pad.

Press the INCREASE/DECREASE pad until

the desired temperature appears in the display.

To avoid possible burns,

place the shelves in the

correct position before you turn the oven on. You can set the oven control to

delav-start the oven,

cook for a specific length

of time an-d then turn off

automatically.

For example:

Let’s say it’s

2:00

and dinner time is

shortly after

7:00.

The recipe suggests 3 hours baking

time at

325”F.

Here’s how:

Press the COOK TIME pad.

~OOK

IME

NOTE:

If your recipe requires

preheating, you may need to add

additional time to the Cook Time.

2. For 3 hours of cooking time, press the INCREASE pad until

“3:00”

appears in the display.

3. Press the STOP TIME pad. The display

STOP

prompts you to set the Stop Time you

TIME

want. It also shows the earliest Stop

Time you can set.

“5:00”

appears in the display and “STOP TIME”

tlashes. The control automatically sets the Stop

Time by adding the Cook Time to the time

of day.

In this example, the time of day is

2:00

and the Cook Time is 3 hours. Adding 3 hours to the time of day equals

5:00.

4. Change the Stop Time from

5:00

7:00 by

pressing the INCRE.ASE

pad until

“7:00’”

appears

in the display.

(—~ 5.

press the BAKE

pad

BAKE

6. Press the INCREASE or DECREASE pad until “325°” is displayed.

4:00,

the oven

will

turn on automatically. The

word “ON” and “100°”

will

be displayed. The Cook

Time will begin to count down. As the oven heats

up, the display will show the changing temperature. The oven will continue to cook for the programmed

hours and shut off automatically at

7:00.

7. Press the CLEAIVOFF pad to clear

CLEAR

the display if necessary. Remove the

fOOd

from the oven. Remember, even though the oven shuts off automatically, foods continue cooking after the controls are off.

NOTE:

● The low temperature zone of this range (between

150”F.

and

200”F.)

is available to keep hot cooked foods warm. Food kept in the oven longer than 2 hours at these low temperatures may spoil.

●

Foods that spoil easily, such as milk, eggs, fish,

stuffings, poultry and pork, should not be allowed to sit for more than one hour before or after cooking. Room temperature promotes the growth of harmful bacteria. Be sure the oven light is off because heat

from the bulb will speed harmful bacteria growth.

●

A fan may automatically turn on and off to cool

internal parts. This is normal, and the fan may continue to run after the oven is turned off.

Page 22

ADJUST THE OVEN

THERMOSTAT—

IT YOURSELF!

You may feel 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

2040

degrees.

To Adjust the Thermostat:

(—)

1. Press the BAKE pad.

BAKE

[

)

Select an oven temperature between

500”F.

and

550°F.

3. Immediately, before the BAKE indicator stops flashing, press and hold the BAKE pad for about 4 seconds. The display will change to the oven adjustment display.

The oven temperature can be adjusted up to (+) 35”F. hotter or (-) 35”F. cooler. Use the INCREASE or DECREASE pads to select the desired change in the display.

After you have made the adjustment,

CLEAR

press the CLEAR/OFF pad to go back

to the time of day display. Use your oven

as you would normally.

.—

NOTE:

This adjustment will not affect the broiling or the self-cleaning temperatures. It will be remembered when power is removed.

—

Page 23

.—.—. . .

... -.-.—

-- . . . .

ROASTING

kii!!!

,,oastillg

cooki ii.g

dry heat.

Tinder

rnci ~ f (lr

poultry

cull be roa..tcd

Lln(’OVei JJ ii 1

Oul”

.;1.

Roasting tenlperziures’, which

sholl!d be low

arid

steady, keep spattering to a minimum.

Roasting is really a baking procedure used for meats.

Therefore, oven controls are set

for Baking or Timed

Baking.

(YOLI

may hear a slight clicking sound,

indicating the oven is working properly. )

‘vlost mmu, .! JTitinue w cook slighfly

while standing,

a!”ier bei]. ~

:i!;l~v~d t’l-om the

oven. Standing time

recornmcnaed for

roasts IS 10 to 20 minutes. This

allows

roasis tc)

firm up and makes them easier to

carve. Internal temperature will rise about 5° to

iO°F.;

to compensate for temperature rise, if desired, remove

the roast from the oven sooner (at 5° to 10”F.

less

than

the temperature in the Roasting Guide).

Remember that food will

conri oue

to cook in the hot oven and therrfore should be removed when the desired internal temperature

has

been reached.

Place the shelf in A or B position.

preheating is necessary.

2. Check the weight of the meat. Place the meat fat-side-up, or poultry breast-side-up, on roasting rack in a shallow pan. The melting

fat

will baste

the meat. Select a pan

“ II I

1!1

as close to the size of the meat as possible. (The broiler pan with rack is a good pan for

tilis.)

3. Press the BAKE pad.

BAKE

4. Press the INCREASE or DECREASE

paduntilthedesiredtemperatureis

displayed.

The oven will start automatically. The word “ON”

and 100°” will be displayed. As the oven heats up, the display will show the changing temperature. When the oven reaches the temperature you set, a

tone will sound.

5. Press the CLEAR/OFF pad when

CLEAR

roasting is finished and then remove

the food from the oven.

NOTE: A fan may automatically turn on and off to cool internal parts. This is normal, and the fan may continue to run after the oven is turned off.

change the oven temperature during the

roasting cycle,

press the BAKE pad and then the INCREASE or DECREASE pad to get the new temperature.

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)

Page 24

ROASTING

(continued)

Questions and Answers

Q. Is it necessary to check for doneness with

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

a meat thermometer?

a roast or poultry?

Checking the finished internal temperature at the

A. It is not necessary to preheat your oven.

completion of cooking time is recommended.

When buying a roast, are there any special tips

Temperatures are shown in the Roasting Guide

that would help me cook it more evenly?

section. For roasts over 8 pounds, check with thermometer at half-hour intervals after half the

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

cooking time has passed.

or buy rolled roasts.

Q. Why is my roast crumbling when I try to

Q. Can I seal the sides of my

foil

“tent” when

carve it?

roasting a turkey?

Roasts are easier to slice if allowed to cool 10 to

Sealing the foil will steam the meat. Leaving

20 minutes after removing them from the oven.

it unsealed allows the air to circulate and brown

Be sure to cut across the grain of the meat.

the meat.

—

ROASTmG GUIDE

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started

Make sure poultry is thawed before roasting.

without thawing, but allow 10 to 25 minutes per

Unthawed poultry often does not cook evenly.

pound additional time (10 minutes per pound for

Some commercial frozen poultry can be cooked

roasts under 5 pounds, more time for larger roasts).

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

shoulder*

Ham, precooked

Poultry

Chicken

Duck

Chicken

pieces

Turkey

‘l’For

boneless

rollcxl

roasts over

Oven

temperature

325°

325° 325°

-325”

325° 350°

325°

~ches

thick, ac

Doneness

Rare: Medium: Well Done: Rare: Medium: Well Done:

Well Done: Well Done: To Warm:

Well Done: Well Done:

Well Done:

approximate Roasting Time n Minutes per Pound

to 5 lbs.

~4–33 35–39 $0-45

21–25 25-30 30-35 35-45 35–45

6 to 8

Ibs.

18–22

22-29 30-35

20-23 24-28 28-33 3040

30P40

17–20 minutes per pound (any weight)

to 5 Ibs.

over 5 lbs.

35-40

30–35

Internal

temperature

“F.

140°-15007

1500-1600

170°-1850 140°-15007

1500-1600

170°-1850 170°-1800 1700–1 80° 1 I

50-1

20°

185°-1900 185”-190°

In thigh:

185°-1900

35–40

to 15 lbs.

over

15 lbs.

18–25

15-20

to 1() minutes per pound to times given above.

.;-T[le

U. S. Depwlnent of Agriculture says

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

140”F.

means some

food poisoning organisms may survive.”

(Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985. )

Page 25

roiling is cooking food by intense radiant heat Turn the food only once during broiling. Time the

from the upper broil element in the oven. Most

foods for the first side according to the Broiling Guide.

fish and tender cuts of meat can be broiled. Follow

Turn the food, then use the times given for the second

these directions to keep spattering and smoking to

side as a guide to the preferred doneness.

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.

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

but if your range is connected to 208 volts, you may wish to use a higher position.

4. 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. Press the BROIL pad.

6. Press the INCREASE pad once for LO Broil or twice for HI Broil. To change from HI Broil to LO Broil, press the BROIL pad then press the DECREASE pad once.

7. When broiling is finished press the CLEAR/OFF pad. Serve the food immediately, and leave the pan outside the oven to cool during the meal for easiest cleaning.

NOTE:

A fan may automatically turn on and off to cool internal parts. This is normal, and the fan may continue to run after the oven is turned off.

‘se of Aluminum Foil

You can use aluminum foil to line

Without the slits, the foil

will

your broiler pan and broiler rack. prevent fat and meat juices from

However, you must mold the foil draining to the broiler pan. The

tightly to the rack and cut slits in it

juices could become hot enough to

just like the rack. catch on fire. If you do not cut the

slits, you are frying, not broiling.

Questions and Answers

Q. Why are my meats not turning out as brown as

they should?

In some areas, the power (voltage) to the range

may be low. In these cases, preheat the broil

element for

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 also use a higher shelf position.

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 also allows the juices to escape. When broiling poultry or fish. brush each side often with butter.

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 the meat drier. Juices are protected by the rack and stay cooler, thus

preventing excessive spatter and smoking.

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 meat from sticking to the surface. However, spraying the broiler rack lightly with a vegetable cooking spray before cooking will make clean-up easier.

(continued next page)

Page 26

BROILING GUIDE

—

● Always use the broiler pan and rack that comes with

● When arranging food on the pan, do not let fatty

your oven. It is designed to minimize smoking and

edges hang over the sides because dripping fat could

spattering by trapping the juices in the shielded

soil the oven bottom.

lower part of the pan.

● The broiler does not need to be preheated. However,

● The oven door should be open to the broil

for very thin foods, or to increase browning, preheat

stop position.

if desired.

●

For steaks and chops, slash fat evenly around the

●

Use LO Broil to cook foods such as poultry or thick

outside edges of the meat. To slash, cut crosswise

pork chops thoroughly without over-browning them.

through the outer fat surface just to the edge of the

●

Frozen steaks can be broiled by positioning the oven

meat. Use tongs to turn the meat over to prevent

shelf at next lowest shelf position and increasing

piercing the meat and losing the juices.

cooking time given in this guide 1

times per side.

● If desired, marinate meats or chicken before

● If your range is connected to 208 volts, rare steaks

broiling, or brush with barbecue sauce last 5 to

may be broiled by preheating the broiler and

minutes only.

positioning the oven shelf one position higher.

Quantity andlor Thickness

1/2 lb. (about 8

=-l==

Position Time, Minute:

Second Side

rime,

Minutes4ZComments

Food Bacon

Arrange in single layer.

thin slices)

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

Ground Beef

Well Done

Beef Steaks

Rare Medium

Well Done

Rare Medium Well Done

1 lb. (4 patties) 1/2 to

3/4

inch thick

1 inch thick

(1 to 1X lbs.)

5 6

7-8

14–16

Steaks less

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

Slash fat.

inch thick

(2 to 2X

Ibs.)

A 35

20-25

10-15

‘Reduce time about 5 to 10 minutes per

side for cut-up chicken. Brush each side with melted butter. Broil skin-side-down first.

Chicken

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

Bakery Products Bread (Toast) or Toaster Pastries English Muffins

Lobster Tails

-1--

or D

j’-z

C or D

3-4

13-16

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

increase time 5 to 10 minutes per side

for

1 k

inch thick or home cured ham.

2 to 4 slices

pkg. (2) 2 (split)

2-4 (6 to 8 oz. each)

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

1/2

Do not

turn over

Fish

1 inch thick

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

—.

Ham Slices

(precooked)

Pork Chops

Well

Done

Lamb Chops

Medium Well Done Medium Well Done

Slash fat.

—

12–14

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

inch thick),

about 1 lb.

l-lb. pkg. (10)

1-2

If desired, split sausages in

Wieners

and similar precooked sausages, bratwurst

half lengthwise; cut

i~to

5- to

6-inch pieces.

Page 27

OPERATING THE SELF-CLEANING OVEN

Normal

Cleanlng

Time 3 hours

before a Clean Cycle

The range must be completely cool in order to set the self-clean cycle.

Remove the broiler pan, broiler rack,

all

cookware

and

any aluminum foil from the oven—they can’t

withstand the high cleaning temperatures. NOTE: The oven shelves may be cleaned in the

self-cleaning oven. However, they will darken, lose their luster and become hard to slide.

Wipe up heavy soil on the oven bottom. If you

use soap, rinse thoroughly before self-cleaning to prevent staining.

gtlt

side

Area outside

Openings

Oven door

gasket

in door

gasket

Clean

spatters or soil on the oven front frame and

the oven door outside the gasket with a dampened cloth. The oven front frame and the oven door outside the gasket do not get cleaned by the

self-

clean cycle. On these areas, use detergent and hot water or a soap-filled steel wool pad. Rinse well with a vinegar and water solution. This will help prevent a brown residue from forming when the oven is heated. Buff these areas with a dry cloth. Do not clean the gasket.

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

Make sure the oven light bulb cover is in place. Do not rub or clean the door

gasket—

the fiberglass material of the gasket has an extremely low resistance to abrasion. An intact and well-fitting oven door gasket is essential for energy-efficient oven operation and good baking results. If you notice the gasket becoming worn, frayed or damaged in any way or if it has become

displaced on the door, you should have it replaced. Do not let water run down through openings in

the top of the door. To help prevent water from getting in these slots when cleaning, open the door as far as it will go.

4. Close the oven door and make sure the oven light is off. If the oven light is not turned off, the life of the

bulb

will be shortened or it may burn out immediately. The door latches automatically after the clean cycle is set.

not use commercial oven cleaners or oven

protectors in or near the self-cleaning oven.

A combination of any of these products plus the high clean-cycle temperature may damage the porcelain finish of the oven.

(con

finued

page)

Page 28

OPERATING THE SELF-CLEANING OVEN

(continued)

How to Set Oven for Cleaning

Quick Reminder:

Prepare the oven for cleaning.

2. Close the oven door completely.

3. Press the CLEAN pad.

4. Press the INCREASE or DECREASE pad until the desired Clean Time appears.

If the oven is too hot and you start to set a clean cycle, the word “OFF” will appear in the display. Allow additional time for cooling before you try to set the cycle.

Follow directions to prepare the oven for cleaning.

2. Close the oven door.

The self-clean cycle will automatically begin after “CLEAN” is displayed and the time for the clean cycle is set, The words “ON” and “LOCK” will appear in the display when the door automatically locks. It will not be possible to open the oven door until the temperature drops below the lock temperature and the LOCK light goes off.

5. When the LOCK light is off, open the door

NOTE:

●

You can find out when the clean cycle will be

finished by pressing the STOP TIME button.

●

The word “door” will be displayed, the word

“LOCK” will flash and oven control will signal if you set the clean cycle and forget to close the oven door.

3. Press the CLEAN pad.

●

A fan may automatically turn on and off to cool

CLEAN

internal parts. This is normal, and the fan may

continue to run after the oven is turned off.

4. Press the

INCRE.4SE

or DECREASE

paduntilthedesiredCleanTimeis

displayed.

Clean Time is normally 3 hours. You can

change the Clean Time to anytime between

2and4hours, dependingontheamountof

soil in your oven.

To Stop a Clean Cycle

Press the CLEAR/OFF pad.

2. When the LOCK light goes off and the oven has

CLEAR

cooled below the locking temperature, open the door.

Page 29

.iter

Self-Cleaning

You

lmay

notice some white ash in the oven. Just wipe

If the oven is not clean after one

clean

cycle,

it up with a damp cloth after the oven cools.

repeat the cycle.

white spots remain, remove them with a soap-filled

the shelves become hard to slide, wipe the shelf

steel wool

pad.

Be sure to rinse thoroughly with

supports with cooking oil.

vinegar and water mixture. These deposits are

NOTE: No functions can be programmed before the

usually a salt residue that cannot be removed by the

door

automatica]]y

unlocks.

clean cycle.

How to Set Delay Start of Cleaning

Quick Reminder:

Prepare the oven for cleaning.

2. Close the oven door completely.

3. Press the CLEAN pad.

4. Press the INCREASE or DECREASE pad until the desired Clean Time appears.

5. Press the STOP TIME pad.

6. Press the INCREASE or DECREASE pad until the desired Stop Time appears in the display.

lay Start

is setting the oven timer to start the clean

cle

automatically at a later time than the present

ti_me

of day.

NOTE:

Before beginning, make sure the oven clock

shows the correct time of day.

1. Follow steps to prepare the oven for cleaning.

(—~

2. Press the CLEAN pad.

CLEAN

3. Press the INCREASE or DECREASE pad to enter Clean Time.

f—n

4. Press the STOP TIME

Pad.

“STOP

STOP

TIME” and the earliest-Stop Time you

TIME

can set will appear in the display.

The earliest Stop Time will be the Clean Time selected

~lus

the time of dav.

For examule:

If the

Clean Time is three hours&d the time ;f day is

6:00,

the Stop Time that appears in the display will be

9:00.

5. Press the INCREASE pad to change the Stop Time to a later time of day if desired.

For example:

you set Stop Time at 11

:00,

oven will start clean

cycle at

8:00

and end at 11

:00.

The door latches

automatically. The self-clean cycle will automatically begin after

“CLEAN” is displayed and the time for clean cycle is set. The words “ON” and “LOCK” will appear in the display when the door automatically locks. It will not be possible to open the oven door until the temperature drops below the lock temperature and the LOCK light goes off.

6. When the LOCK light is off, open the door.

NOTE:

●

During a delayed self-clean operation you can find

out when the oven is set to turn on by pressing and holding the CLEAN pad for 3 seconds.

●

A fan may automatically turn on and off to cool

internal parts. This is normal, and the fan may continue to run after the oven is turned off.

(continued

page)

Page 30

~à

OPERATING THE SELF-CLEANING OVEN

(continued)

Questions and Answers

Q. If my oven clock is not set to the correct time of

day, can I still self-clean my oven?

the clock is not set to the correct time of day you will not be able to set a delay clean to end at a specific time.

Can I use commercial oven cleaners on any part

of my self-cleaning oven?

A. No

cleaners or coatings should be used around

any part of this oven. If you do use them and do

not thoroughly rinse the oven with water, wiping it absolutely clean afterwards, the residue can scar the oven surface and damage metal parts the next time the oven is automatically cleaned.

What should I do if excessive smoking occurs

during cleaning?

Q. Is the “crackling” or “popping” sound I hear

This is caused by excessive soil. Turn the oven off.

Open the windows to rid the room of smoke. Wait until the oven has cooled and the word “LOCK” is

off in the display. Wipe up the excess soil and reset

the clean cycle.

‘ during cleaning-normal?-

- -

A. Yes.

This is the sound of the metal heating and cooling during both the cooking and cleaning functions.

Q. Should there be any odor during the cleaning?

A. Yes,

there will be an odor during the first few cleanings. Failure to wipe out excessive soil might also cause a strong odor when cleaning.

What causes the hair-like lines on the enameled

surface of my oven?

This is a normal condition, resulting from heating

and cooling during cleaning. These lines do not affect how your oven performs.

Why do I have ash left in my oven after

cleaning?

Some types of soil will leave a deposit which

is ash. It can be removed with a damp sponge or cloth.

My oven shelves do not slide easily. What is

the matter?

After many cleanings, oven shelves may become

so clean they do not slide easily. To make shelves slide more easily, after each self-cleaning function dampen fingers with a small amount of cooking oil and rub lightly over sides of shelf where they contact shelf supports.

Q. My oven shelves have become gray after the

—

self-clean cycle. Is this normal?

A. Yes.

After the self-clean cycle, the shelves may

lose some luster and change to a deep gray color.

Q. Can I cook food on the cooktop while the oven

is self-cleaning?

A. Yes.

While the oven is self-cleaning, you can use

the cooktop just as you normally do.

—

Page 31

~r, SURE ELECTRICAL POWER IS

Follow these directions carefully in caring for your

OFF BEFORE CLEANING ANY PART

cooktop to assure safe and proper maintenance.

OF THE RANGE.

Be sure that the surface unit control knobs are

Proper

care

and cleaning are important so your radiant

turned off and that the entire cooktop is cool

cooktop will give you efficient and satisfactory

before cleaning.

Do not use a cooktop cleaner on a

service. If soil, mineral deposits from evaporated

hot cooktop.

The fumes can be hazardous to your

water spills or metal rub-off from aluminum

health and can chemically attack the glass surface. cookware is not removed, it will burn on the glass cooktop surface and cause permanent discoloration.

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 cleansers on the control panel—they

will damage the finish. A 50/50 solution of vinegar and hot water solution works well.

The control knobs may be removed for easier cleaning.

—

}re

removing the knobs for cleaning,

please

that the knobs on the left side and the knobs on the right side are on the proper OFF position. When replacing the knobs, check the OFF position to insure proper placement.

The knob stem has a groove in each side. The groove on one side has a spring clip. The other groove is clear (see illustration). When removing the knob, it may be helpful to slip a thin cloth (such as a handkerchief) or a piece of string under and around the knob edge and pull up. Check the inside of the knob and find the molded rib.

Wash the knobs

in soap and water or a vinegar and

hot water solution but do not soak. Replace the knob by fitting the molded rib inside the

knob into the clear groove on the stem.

Clear Groove in Stem

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.

NOTE: The oven shelves may also be cleaned in the self-cleaning oven.

However, the shelves may darken in color, lose their luster and become hard to slide if cleaned during the self-cleaning cycle.

“Sure Grip” Handle

The soft door handle

is easy to keep clean. Soil will easily wash off

w+h soap and

water or a non-abrasive all-purpose cleaner. Avoid using

y-duty all-purpose cleaners and detergents, as

they may contain

chemicals which might harm the sure grip handle.

(continued

next page)

Page 32

CARE AND CLEANING

(continued)

Broiler Pan and Rack

After broiling,

remove the broiler pan from the oven.

Remove the rack from the pan. Carefully pour out

lnnrl rmmm

grease from the pan into a proper container. Wash and rinse the broiler pan and rack in hot water with a

soap-filled or plastic scouring pad.

Both the broiler pan and rack can also be cleaned in

If food has burned on, sprinkle the rack with

the dishwasher.

detergent

while hot and cover with wet paper towels

Do not clean the broiler pan or rack in the

self-

or a dishcloth. Soaking the pan will remove burned

cleaning oven.

on foods.

The broiler pan and rack may be cleaned with a

Do not store a soiled broiler pan and rack anywhere

in the range.

commercial oven cleaner.

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 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:

●

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, make

sure the hinges are in the

special stop position.

Position the slots in the bottom

of the door squarely over the hinges. Then lower the door slowly and evenly over both hinges at the same time.

hinges snap back against the oven frame, pull

them back out.

—

TO CLEAN THE DOOR: Inside of the

door:

●

Because the area inside the gasket is cleaned during

the self clean

cycle, you do not need to clean this by

hand. Any soap left on the liner causes additional

stains when the oven is heated.

● The area outside the gasket can be cleaned with a

scouring pad.

—

●

Do not rub or clean the door gasket—the fiberglass

material of the gasket has an extremely low

resistance to abrasion. An intact and well-fitting oven door

gtisket

is essential for energy-efficient oven operation and good baking results. If you notice the gasket becoming worn, frayed or damaged in any way or if it has become displaced on the door, you should have it replaced.

NOTE: The gasket is designed with a gap at the bottom to allow for proper air circulation.

Inside Gasket

Gasket

Outside Gasket

Outside of the door:

●

Use soap and water to thoroughly clean the top,

sides and front of the oven door. Rinse well. You

may also use a glass cleaner to clean the glass on the outside of the door.

● Spillage of marinades, fruit juices, tomato sauces

and basting

materials containing acids may cause

discoloration and should be wiped up immediately. When surface is cool, clean and rinse.

● Do not use oven cleaners, cleansing powders or

harsh abrasives on the outside of the door.

Page 33

~.emovable

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

overloud

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

pLdl

straight

OU1.

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

remove:

Pull the drawer straight out

~.. ~

and lift over the guide stops.

To replace:

/“

Lift

over the guide stops and

slide the drawer into place.

To clean the inside and outside:

Wash with soap and water. Rinse well. Do not use cleansing powders or harsh abrasives which may scratch the surface.

Oven Light Bulb

NOTE: The lens should be removed

only when cold.

To replace:

Wearing latex gloves may offer a better grip.

Put in a new 40-watt

The light bulb is located on the back wall of the oven.

appliance bulb.

Before replacing the bulb, disconnect electrical power

NOTE:

ocket

-<~.$+&lnch

Max.

Bulb

to the range at the main fuse or circuit breaker panel

‘Y,. ~:;:

or unplug the range from the electrical

outlet.

Let the

● A 40-watt appliance

Glass Cover

bulb cool completely before removing it. For your

bulb is smaller than a

r<$> ,L!$>$

safety, do not touch a hot bulb with a damp cloth. If

standard 40-watt household bulb.

Length

io,

the bulb will break.

●

Install and tighten the cover.

’10

remove:

●

Reconnect electrical power to the range.

Unscrew the cover and remove the bulb.

Oven Vent Duct

The oven vent is located at the rear of the

cooktop.

Never cover the opening with aluminum foil or any other material. This would prevent the oven vent from working properly.

Glass Window

To clean the outside of the oven 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.

Painted Surfaces

.lted

surfaces include the outside oven door, control panel and drawer

front. 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 surface.

—

Page 34

ANTI-TIP DEVICE

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.

guard

Bracket Optional Location

Bracket Location

ainback

2. Fasten one end of

Chain

the stability chain to

—

the floor or wall with the

lomz

screw and

‘ig’;”akecertain

‘%*

washer supplied. See the screw is

going

into the

wall-plat=

at the base of the wall or one

of the studs in the base

the wall. See Fig. C.

Whether you attach the chain to the wall or

floor,

certain that the screw is in at least 3/4 inch

thickness of wood other than baseboard and that

there are no electrical wires or plumbing in the area

which the screw could penetrate. Attach the stability

chain in a location

which

will allow the chain to be

in line with the bracket side to aid as much as possible when attached to the unit. Test to see if the chain is securely fastened by tugging on the chain.

‘s,

Chain

Long Screw

--.., )

Wall Plate

Washer

\\\\\\\

3. 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

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.

—

6. Slide the range all the way back into the counter. Once the range is pushed back in place, there will — 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 drill to

drill

the required holes.

●

If range is removed for cleaning or any other reason,

make sure chain is reattached.

Page 35

QUESTIONS?

USE THIS PROBLEM SOLVER

PROBLEM

“F-” AND A NUMBER FLASH IN THE DISPLAY

OVEN WILL NOT WORK

OVEN LIGHT DOES NOT WORK

FOOD DOES NOT

BROIL PROPERLY

FOOD DOES NOT ROAST OR BAKE PROPERLY

—

CLOCK AND MINUTE/SECOND TIMER DO NOT WORK

OVEN WILL NOT SELF-CLEAN

DOOR WILL NOT OPEN AFTER SELF-CLEAN CYCLE

CONTROL SIGNALS AFTER ENTERING OVEN TIME OR STOP TIME

OVEN TEMPERATURE TOO HOT OR TOO COLD

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

STRONG ODOR

TEl

●

POSSIBLE CAUSE

This is function error code. Press the CLEAWOFF pad.

Allow

the oven to

cool

one hour. Place the oven back into operation. If function error occurs again, disconnect power to the oven and call for service.

●

The plug on the range is not completely insefied in the electrical outlet.

●

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

● The oven controls are not properly set.

—

●

The light bulb is loose or defective. Tighten or replace.

●

The switch operating the oven light is broken. Call for service.

●

Oven controls not set properly. See the Broiling section.

●

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 a hot pan.

Cookware is not suited for broiling.

●

Low voltage. See the Broiling section.

●

Aluminum foil used on the broiler pan and rack has not been fitted properly

and slit as recommended.

●

Oven controls not set properly. See the Baking or Roasting section.

●

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

●

Incorrect cookware or cookware of improper size is being used.

● Oven thermostat needs adjustment. See the Adjust the Oven

Therrnostat—

Dolt Yow-.se~section.

●

Make sure electrical plug is plugged into a live, properly grounded power outlet.

● Check for a power outage.

●

See the Oven Control, Clock and Timer section.

●

Oven temperature is too high to set self-clean operation.

Allow the

range

to cool to room temperature and reset the controls.

When the temperature has fallen below the locking temperature

door can be opened.

●

This is reminding you to enter a bake temperature.

●

Oven thermostat needs adjustment. See the Adjust the Oven Thermostat—

Do It

Yourself section.

This is nom-d in a new oven and will disappear in time. To speed the process,

set a self-clean cycle for a minimum of 3 hours. See the Operating the Self-

Cleaning Oven section.

●

An odor from the insulation

~ound

the inside of the oven is normal for the

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

(continued next

puge)

Page 36

THE PROBLEM SOLVER

(continued)

.—

PROBLEM

SURFACE UNITS WILL NOT MAINTAIN A ROLLING BOIL OR FRYING RATE IS NOT FAST ENOUGH

COOKTOP FEELS HOT

FOODS COOK SLOWLY

SURFACE UNITS DO

NOT WORK PROPERLY

TINY SCRATCHES (may appear as cracks) OR ABRASIONS ON RADIANT COOKTOP GLASS SURFACE

METAL MARKINGS (may appear as scratches)

DARK STREAKS OR SPECKS AREAS OF

DISCOLORATION ON COOKTOP

HOT SUGAR MIXTURES/ PLASTIC MELTED TO THE SURFACE

FREQUENT CYCLING

OFF

i4ND

ON OF

SURFACE UNITS

POSSIBLE CAUSE

●

You must use pans which are absolutely flat. If light can be seen between the

pan bottom and a straight edge, the surface units will

not

transfer heat properly.

●

Pan bottoms should closely match the diameter of

the

surface unit selected.

●

The glass cooktop surfaces may seem hotter than you are used to.

This is normal.

Make

sure flat-bottomed pans are used.

●

Improper cookware being used. Pan bottoms should be flat, fairly heavy weight

and the same diameter as the surface unit selected.

●

Difficulty may be in the main distribution panel of your house, caused by a

blown oven-circuit fuse, a tripped oven-circuit breaker, the main fuse or the main circuit breaker, depending on the nature of the power supply. If a circuit breaker is involved, reset it. If the control box uses fuses, the oven fuse

(a cartridge-type) should be changed, BUT ONLY BY SOMEONE FAMILIAR WITH ELECTRICAL CIRCUITS. If after performing one of these procedures, the fuse blows or circuit breaker trips again, call for service.

NOTE: Apartment tenants or condominium owners should ask their building management to perform this check before calling for service.

●

Cooktop surface unit controls are not properly set, or the wrong control knob

is set for the surface unit

YOU

are using.

●

Incorrect cleaning methods have been used, cookware with rough bottoms

has been used, or coarse particles (salt or sand) were between the cookware

and the surface of the cooktop. Use recommended cleaning procedures, be sure

—

cookware bottoms and cookware are clean before use, and use cookware with

smooth bottoms. Tiny scratches are not removable but will become less visible

in time as a result of cleaning.

●

Do not slide aluminum cookware across the surface. Use recommended

cleaning procedure to remove marks.

● Incorrect cleaning materials have been used, encrusted

boilovers

or grease

spatters remain on the surface. Use a razor scraper and recommended cleaning procedure.

● Use a razor scraper and recommended cleaning procedure.

● Marks from aluminum and copper pans as well as mineral deposits from water

or food can be removed with Cook Top Cleaning Creme.

● See the Glass Ceramic Cooktop Cleaning section.

●

Incorrect cookware used. Use only flat cookware to minimize cycling.

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

Center@

800.626.2000 consumer information service

Page 37

NOTES

Page 38

NOTES

Page 39

We’ll

There

1 the

purchase of

your

new

C~E

appliance, receive

the assurance

that if

you

ever need

in~c)rmation or assistance

from

GE, we’ll be there. .411

you have to

is call—toll-free!

In-Home Repair Service

8i70&E$ARES(8W32-2737)

.1 (JF

c:[)llsltllle~scrl’ice profession]

will

prot-ide

cxperl repairserlice,

scheduled at a [ime 1 ha[’s conlwniellt

fbr

you. Many GE Consumer Service

c:(JIll~>2iIIy-f)

l>el:itt:ci

locations” offer

VOLI service today or tomorrow, or at your

contenieuce (7:()()

a.m. to

7:()()

p.m.

weekda~s,

9:00

a.m. to

2:00

p.m. Saturdays)

(>uI’ f:ictol”)-[l”air]eci

[technicians

know’ ?our

appliance inside and out-so most

rcpai]’s can be handled in jusl one visit.

GEAnswer Ce@er@

800.626.2000

M’hatmeryour question

about

au; (;E major

appliance, GE

.+llswcr [;entera

inf’ormaliou service is

a~’ailable 10

help. Your Call-an

d}otu- queslion-}jill

answwt-ed

protnptl)r and

)111-1

C’OLIS!}’.

i\nd

)’OU GUI

call any

time. GE

Answer

(kn[cr@

service is open 24

llOLII-S

a day, 7 days a week.

“~-~p

=-L

@Customers With Special Needs...

8011626.2000

Upon request, GEwill

prmide

Consumers

with

impaired hearing or speech

who ha~e

Braille coulrols fbr a variet}

<)f-~ll

access to a Tf)D

01-

a convent ionid teletypewriter

ma?’

appliances, and a brochure

call

800-TDD-GE.4C

(800-833-4322)” to request

assisL

in planning a harriel--frec information or service.

kitchen

for

persons

with

limited

mobility.

ohLain

these iteuls,

f’ree of[:harge,

call 800.62

(;.2000.

Service Contracts

, 800-626-2224

YOL]

can have the secure feeling that GE Consunlei- Service will still be there

af-ter

your warranty expires. Purchase a

C,F, contracl

while your warranty is still

eff’ect

and

yOLI ‘]]

receive

substantial ciiscount.

with

a multiple-year contract,

you’re assured of

future

service at today’s prices.

Parts

andAccessories

80&626-2002

Individuals qualified to service their own appliances

User maintenance instructions contained in this booklet

%ve

needed parts or accessories. sent directly

cover procedures intended to be performed by any user.

home. The

parts system provides access to over

Other servicing generally should be referred to qualified

47,000 parts... and

all GE

Genuine Renewal Parts are service personnel. Caution must be exercised, since

fidly warranted. VISA, MasterCard and Discover cards

improper servicing may cause unsafe operation.

are

accepted.

Page 40

YOUR GE RANGE

Staple sales slip or

cancelled check

WARRANTY

here. Proof of original purchase date

is needed to

obtain service

under warranty.

WHAT IS 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 range

that fails because

of a manufacturing defect.

FULL FIVE-YEAR WARRANTY

(on some models) For five years from the date of original purchase, we will provide, free of charge, parts and service labor in your home to repair or replace the QuickClean

Radiant Cooktop due to:

Cracking of the ceramic cooktop

due to thermal shock

●

Discoloration of the ceramic

cooktop

●

Wear off of the the pattern on the

ceramic cooktop

●

Cracking of the rubber seal

between the ceramic cooktop and the porcelain edge

●

Burn out of any of the radiant

surface units.

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

setvice

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).

WHAT IS NOT COVERED

● 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

Cente@

800.626.2000 consumer information service

● Improper installation.

If you have an installation

problem, contact your dealer or installer. You are responsible for providing adequate electrical, gas, exhausting and other

connecting facilities as described

in the Installation Instructions

provided with the product.

Replacement of house fuses or

resetting of circuit breakers.

● Damage to the QuickClean

Cooktop caused by use of cleaners other than the cooktop creme provided with the product.

Damage to the QuickClean

cooktop caused by hardened spills of sugary materials or

melted plastic that are not cleaned

according to the directions in the

Use and Care guide.

● Damage to the product due to

misuse or abuse.

● Failure of the product if it is used

for other than its intended

purpose or used commercially.

●

Damage to product caused

by accident, fire, floods or acts of God.

WARRANTOR IS NOT RESPONSIBLE FOR CONSEQUENTIAL DAMAGES.

Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion

may not apply to you. This warranty gives you specific legal rights, and

you

may also have other rights which vary from state to state

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

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

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

JSP38

l12DQf3

Part No.

164 D2966P042

Ulti

LJCJ

JSP40

Pub No, 49-8515

Printed in LaFayette, GA

3-94