GE JSP48GJ, JSP49GJ Use and Care Manual

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Page 1

Contents

Range

Aluminum Foil Anti-Tip Bracket 3,5

Appliance Registration Canning Tips 9

Care and Cleaning Clock/Timer 22

Energy-Saving Tips 5 Surface Cooking Features 6,7

Griddle Grill

Installation Instructions 5 Leveling

Model and Serial Numbers

oven 23-2:

Baking, Baking Guide 24,25 Broiling, Broiling Guide 28,29

Control Settings Door Removal

Light; Bulb Replacement 23,32 Preheating

Roasting, Roasting Guide 26,27 Self-Cleaning Instructions 30,31

26,28

32-35

12-16 Cooking Guide 17-21

23 32

Shelves Thermostat Adjustment

Vent Duct

Problem Solver 36,37 Repair Service

Safety Instructions

Control Settings 8

Cookware Tips

Warranty

GEAnswerCenteP

80t162&28iW

23 33

3,4

8-11

10,11 10,11

Back Cover

Models JSP48GJ

JSP49GJ

GEApplances

q’q-ww

Page 2

Help us help you...

Before using your range, read this book carefully.

.““

Write down the model and serial numbers.

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

Keep it handy for answers to your questions.

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

Consumer Affairs GE Appliances Appliance Park

Louisville, KY 40225

You’ll find them on a label on the front of the range behind the oven door.

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

Model Number

Serial Number

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

If you received a damaged range ...

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

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

Check the Problem Solver on pages 36 and 37. It lists causes of minor operating problems that you can correct yourself.

THE GRILL/GRIDDLE RANGE IS AVAILABLEFOR EITHER 120/240 OR 120/208 VOLTOPERATION. BE SURE YOUR RANGE POWER SUPPLY MEETS THE ELECTRICAL REQUIREMENTS OF YOUR MODEL.

Werecommend use of high-air-flow hood (models JV374, JV474

or JV674) or high-air-flow Spacemaker@ microwave oven model JVM72 or JVM172 to remove smoke during grilling.

To add versatility to your range, the following accessories are available at extra cost from vour GE dealer,

Accessories-Modules

Cairod” Surface Unit JX32

Grill Griddle

●

Model JSP48GJ

For240 volt only

JXGL48 JXGD48

Model JSP4WJ

For 208 volt only

JX32 JXGL49 JXGD49

Page 3

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

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

● Use this appliance only for its

intended use as described in this manual.

s Be sure your appliance is

properly installed and grounded

by a qualified technician in accordance with the provided

installation instructions.

● Don’t attempt to repair

or replace any part of your range unless it is specifically recommended in this book. All

other servicing should be referred to a qualified technician.

● Before performing any

service, DISCONNECT’ THE

RANGE POWER SUPPLY

AT THE HOUSEHOLD

DISTRIBUTION PXL

BY REMOVING THE FUSE OR S-HING OFF THE CIRCUIT BREAKER.

ARNING-Auran,.

●s

ANTI-TIP bracket supplied. To check if the bracket is installed and engaged properly, remove the drawer and inspect the rear leveling

leg. Make sure it fits securely

into the slot in the bracket.

If you pull the range out from the

~wall for any reason, make sure

the rear leg is returned to its

position in the bracket when you

push the range back.

can tip and injury could result. To prevent accidental tipping of the range, attach

it to the wall or floor by installing the

● Do not leave children alone—

children should not be left alone or unattended in an area where an appliance is in use. They should never be allowed to sit or stand on any part of the appliance.

c Don’t allow anyone to climb,

stand or hang on the door, drawer or range top. They could damage the range and even tip it over, causing severe personal injury.

● CAUTION: ITEMS OF

INTEREST 10 CHILDREN SHOULD NOI’ BE STORED IN CABINE’13 ABOVE A RANGE OR ON THE BACKSPLASH OF A RANGIPCHILDREN CLIMBING ON THE RANGE ~ REACH ITEMS COULD BE SERIOUSLY INJURED.

QNever wear loose-fitting or hanging garments while using the appliance. Flammable material

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

● Use only dry pot holders—

moist or damp pot holders on hot surfaces may result in burns from steam. Do not let potholders touch hot heating elements. Do not use a towel or other bulky cloth in place of a pot holder.

● Never use your appliance for

warming or heating the room.

● Storage in or on appliance—

Flammable materials should not be stored in the range or near it.

● Keep hood and grease filters

clean to maintain good venting and to avoid grease fires.

● Do not let cooking grease

or other flammable materials accumulate in or near the range.

● Do not use water on grease

fires. Never pick up a flaming pan. Smother flaming pan on surface unit by covering pan completely with well-fitting lid, cookie sheet or flat tray. Flaming grease outside a pan can be put out by covering with baking soda or, if available, a multi-purpose dry chemical or foam type fire extinguisher.

● Do not touch heating

elements or interior surface of oven. These surfaces may be hot

enough to burn even though they are dark in color. During and afier use, do not touch, or let clothing or other flammable materials contact surface units, areas nearby surface units or any interior area of the oven; allow sufficient time for cooling, first.

Potentially hot surfaces include the grates, griddle, cooktop and areas facing the cooktop, oven vent opening and surfaces near the opening, and crevices around the oven door. Remember: The inside surface of the oven maybe 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.

c Keep the reflector and grease

collector clean to reduce smoking and avoid grease fires.

Page 4

IMPORTANT SAFETY msTRucTIoNf$ (Continued)

Oven

. Standaway from range when opening oven door. Hot air or steam which escapes can cause burns to hands, face andlor eyes.

. Don’t heat unopened food containers in the oven. Pressure could build up and the container could burst, causing an injury.

● Keep oven vent duct

unobstructed.

● Keep oven free from grease

buildup.

. Place oven shelf in desired position while oven is cool. If

shelves must be handled when hot, do not let potholder contact heating units in the oven.

● Pulling out shelf to the

shelf stop is a convenience in

lifting heavy f~ds. It is also a precaution against burns from touching hot surfaces of the door or oven walls.

● When using cooking or

roasting bags in oven, follow the manufacturer’s directions.

● Do not use your oven to dry

newspapers. If overheated, they can catch fire.

Self-Cleaning Oven

● Do not clean door gasket.

The door gasket is essential for a

good seal. Care should be taken not to rub, damage or move the gasket.

. Do not use oven cleaners. No

commercial oven cleaner or oven liner protective coating of any kind should be used in or around

any part of the oven.

● Clean only parts listed in this

Use and Care Book.

Surface Cooking Units

● Use proper pan size-This

appliance is equipped with a sixinch and an eight-inch surface unit. Select utensils having flat bottoms large enough to cover the

surhce unit heating element. The use of undersized utensils will expose a portion of the heating

element to direct contact and may

result in ignition of clothing.

Proper relationship of utensil to

burner will also improve efficiency.

● Never leave surface units

unattended at high heat se-

Boilover causes smoking and greasy spillovers that may catch on fire.

● Be sure drip pans and vent

ducts are not covered and are in place. Their absence during

cooking could damage range parts and wiring.

● Don9t use ~~um foil to

line drip pans or anywhere in the oven except as described in

this book. Misuse could result in a shock, fire hazard or damage to the range.

● Only certain types of glass3

gkmdceramic, earthenware or other glazed containers are suitable for

others may break because of the

sudden change in temperature.

(See section on “Surfhce

Cooking” for suggestions.)

c To avoid 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 units.

● Always turn surface unit to

OFF

before removing utensil.

range-topservice;

● Keep an eye on foods being

fried at HIGH or MEDIUM HIGH heats.

● Toavoid the possibility

of a burn or electric shock, always be certain that the controls for all surface units are at OFF position and ail

are cool before attempting

coils

to remove the unit.

● Don’t immerse or sotik

removable surface units. Don’t

put them in a dishwasher. Do not self-clean the surface units in the oven.

c When flaming finds 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 sides of pan.

● Use little fat for effective

shallow or deep-fat frying.

Filling the pan too fill of fit 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.

● Alwaysheat fat slowly,and

watch as it heats.

. Use deep fat thermometer whenever possible to prevent

overheating tit beyond the smoking point.

SAW THESE

INSTRUCTIONS

● Before self-cleaning the oven,

remove broiler pan and other

utensils.

Page 5

Installing YourRange

f-=-

Your range, like many other

household items, is heavy and can settle into soft floor coverings such as cushioned vinyl or carpeting. When moving the range

on this type of flooring, use care. We recommend that you follow these simple and inexpensive instructions.

The range should be installed on a sheet of plywood (or similar material) as follows: When the

jloor covering ends at the front of

the range, the area that the range

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

Leveling the

Range

Leveling screws are located on each corner of the base of the range. Remove the bottom drawer

and you can level the range on

an uneven floor with the use of a nutdriver or by using pliers on

the hex flats of the leg.

To remove drawer, pull drawer out all the way, tilt up the front and take it out. To replace drawer, insert glides at back of

drawer beyond stop on range glides. Lift drawer if necessary to insert easily. Let front of drawer down, then push into close.

One of the rear leveling screws will engage the ANTI-TIP bracket (allow for some side to side adjustment). Allow a minimum clearance of 1/8” between the range and the leveling screw that is to be installed into the ANTI-TIP bracket.

Energy-Sa* Tips

Surface Cooking

● Use cookware of medium weight

aluminum, with tight-fitting covers, and flat bottoms which completely cover the heated portion of the surface unit.

QCook fresh vegetables with a minimum amount of water in a covered pan.

● Watch foods when bringing them

quickly to cooking temperatures at HIGH heat. When food reaches cooking temperature, reduce heat immediately to lowest setting that will keep it cooking.

● Use residual heat with surface

cooking whenever possible. For example, when cooking eggs in the shell, bring water and eggs to boil, then turn to OFF position and cover with lid to complete the cooking.

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

allows, do not use HIGH heat to

start) . MEDIUM HI—quick browning. MEDIUM—slow frying.

LOW—finish cooking most quantities, simmer-double boiler heat, finish cooking, and special

for small quantities.

WARM-to maintain serving

temperature of most foods.

● When boiling water for tea or

coffee, heat only the amount

needed. It is not economical to boil

a container fidl of water for only

one or two cups.

Griddle Cooking

● Preheat griddle only when

necessary. Foods high in natural fat, such as bacon or sausage, can be started on a cold griddle.

Grill Cooking

● Heat only half the grill when

cooking small amounts of food. Use rear position for best results.

Oven Cooking

● Preheat oven only when

necessary. Most foods will cook satisfactorily without preheating.

If you find preheating is necessary, watch the indicator light, and put

food in oven promptly after the light goes out.

● Alwaysturn oven OFF before

removing food.

● During baking, avoid frequent

door openings. Keep door open as short a time as possible if it is opened.

● Be sure to wipe up excess spillage

before starting the self-cleaning operation.

● Use residual heat in the oven

whenever possible to finish

cooking casseroles, oven meals,

etc. Also add rolls or precooked desserts to warm oven, using residual heat to warm them.

● Cook complete oven meals

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

Page 6

Features of YourGrill/Griddle Range

llliiizial II

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w%-.

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Page 7

Feature Index

1 Model and Serial Number Plate

2 Master Indicator Lights for Surface

Units (When any surface unit is on, this light will come on and stay on until the unit is turned off.)

txplaine(

on page

Feature Index

15 Grill Heater (Plug-in heating unit

used when cooking with grill.)

16 Grill (2-Piece Grate)

(Remove when griddle is being used. Grates support foods being grilled.)

Explained

on page

3 Surface Unit Controls 4 Lock Light (Glows when oven has

reached cleaning temperature and oven will be locked. Oven door cannot be opened when this light is on.)

5 Oven Cleaning Light (Glows when all

steps for cleaning have been set. Cycles off and on with the oven heating units after oven reaches

heating temperature, ) 6 Oven Set Knob 7 Oven “On” Light (Glows when oven

is turned on for any type of oven

cooking or self-cleaning, and remains

on as long as oven is in use. )

8 Calrod” Module (Entire unit can be

easily removed for cleaning. Plugs into

either side for optimum convenience.)

9 One-Piece Chrome-Plated

Drip Pan/Rings 10 Calrod@ Plug-In Surface Units 11 Backsplash (Helps keep wall clean

from spattering; shows grill and

griddle settings of frequently

prepared foods.) 12 Grill Module (Remove and store if

second Calrod@ Module or Griddle

is being used. )

23 23

12, 17

17 Plug-h Griddle (Remove when not

in use. Use for meats, pancakes or other foods usually prepared in

frying pan or electric skillet,) 18 Automatic Oven Timer 19 Clock and Minute Timer

20 Oven Cycling Light (Light glows

when oven is energized. )

21 Oven Temp Knob 22 Oven Vent (Oven is vented through

this grill directly above oven door. )

23 Door Latch

24 Interior Oven Light (Automatically

turns on when the oven door is

opened or may be turned on with

switch on right front of door when

door is closed.)

25 Embossed Shelf Supports (Letters A,

B, C and D indicate cooking positions

for shelves as recommended on

baking, roasting and broiling guides.)

26 Oven Shelves 27 Broiler Pan and Rack 28 Broil Unit 29 Bake Unit (Maybe lifted gently

for cleaning oven floor.)

22 22 23

–

23 28 28 24

13 Grease Collector Pan and Shield

(Positioned under Grill Module or Plug-In Griddle and removable for easy cleaning.)

14 Reflector (Supports Grill Heating

Elements and Griddle. Fits directly above Grease Collector.)

30 Woven Door Gasket 31 Anti-Tip Bracket

(See Installation Instructions) 32 Storage Drawer 33 Oven Liner

-1

3,5

35 35

Page 8

Surface Cooking

See Surface Cooking Guide on pages 10 and 11.

Surface Cooking with Infinite Heat Controls

Your surface units and controls are designed to give you an infinite choice of heat settings for surface unit cooking.

At both OFF and HI positions, there is a slight niche so control “clicks” at those positions; “click” on HI marks the highest setting; the lowest setting is between WM and OFF. In a quiet kitchen, you may hear slight “clicking” sounds during cooking, indicating heat settings selected are being maintained.

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

How to Set the Controls

Step 1:Grasp control knob and

push in.

Cooking Guide for Using Heats

HI—Quick start for cooking; bring water to boil.

MED HI (7)-Fast fry, pan broil; maintain fast boil on large amount of food.

MED (4)—Saute and brown; maintain slow boil on large amount of food.

LOW (3)–Cook after starting at HI; cook with little water in covered pan.

WM-Steam rice, cereal; maintain serving temperature of most foods.

N~E:

1. At HI, MED HI (7), never leave food unattended. Boilovers cause smoking; greasy spillovers may

catch fire.

2. At WM. LOW (3), melt chocolate, butter on small unit.

Step 2: Turn either clockwise or

counterclockwise to desired heat setting.

Control must be pushed in to set only from OFF position. When control is in any position other than OFF, it maybe rotated without pushing in.

Be sure you turn control to OFF when you finish cooking. An indicator light will glow when ANY heat on any surface unit is on.

Page 9

Questions & Answers

Q. May I can foods and preserves on my surface units?

A. Yes, but only use cookware

designed for canning purposes. Check the manufacturer’s instructions and recipes for preserving foods. Be

sure canner is flat-bottomed and fits over the center of your Calrod@ unit. Since canning generates large

amounts of steam, be careful to

avoid burns from steam or heat. Canning should only be done on surface units.

Q. Can I cover my drip pans with

foil? A. No. Clean as recommended in

Cleaning Guide.

Home Canning Tips

Q. Can I use special cooking equipment, like an oriental wok, on any surface units?

A. Cookware without flat surfaces

is not recommended, The life of your surface unit can be shortened and the range top can be damaged from the high heat needed for this type of cooking.

Q. Why am I not getting the heat I need from my units even though I have the knobs on the right setting?

A. After turning surface unit off

and making sure it is cool, check to make sure that your plug-in units are securely fastened into the surface connection.

Q. Why does my cookware tilt when I place it on the surface unit?

A. Because the surface unit is

not flat. Make sure that the “feet” on your Calrod@ units are sitting tightly in the range top indentation and the reflector ring is flat on the range surface.

Q. Why is the porcelain finish on my cookware coming off?

A. If you set your Calrod@ unit

higher than required for the cookware material, and leave it, the finish may smoke, crack, pop, or burn depending on the pot or pan. Also, a too high heat for long periods, and small amounts of dry food, may damage the finish.

Canning should be done on cooktop only.

In surface cooking of foods other than canning, the use of largediameter pots (extending more than

l-inch beyond edge of trim ring) is not recommended. However, when canning with water-bath or pressure canner, large-diameter pots may be used. This is because boiling water temperatures (even under pressure) are not harmful to cooktop surfaces surrounding heating unit.

HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR OTHER LARGE DIAMETER P(X% FOR FRYING OR BOILING FOODS OTHER THAN WATER. Most syrup or

sauce mixtures—and all types of frying—cook at temperatures much

higher than boiling water. Such

temperatures could eventually harm cooktop surfaces surrounding

‘; heating units:

—

Observe Following Points in Canning

1. Bring water to boil on HIGH

heat, then after boiling has begun, adjust heat to lowest setting to maintain boil (saves energy and best uses surface unit. )

2. Be sure canner fits over center of surface unit. If your range does not allow canner to be centered on surface unit, use smaller-diameter pots for good canning results.

3. Flat-bottomed canners give best canning results. Be sure bottom of canner is flat or slight indentation fits snugly over surface unit. Canners with flanged or rippled bottoms (often found in enamelware) are not recommended.

RIGHT

WRONG

4. When canning, reputable sources.

are available from the manufacturer of your canner; manufacturers of glass jars for canning, such as Ball

and Kerr; and the United States Department of Agriculture Extension Service.

5. Remember, in following the recipes, that canning is a process that generates large amounts of steam. Be careful while canning to

prevent burns from steam or heat.

N(YI’E: If your range is being operated on low power (voltage), canning may take longer than expected, even though directions have been carefully followed. The process may be improved by: (1) using a pressure canner, and (2) for fastest heating of large water quantities, begin with HOT tap water.

use recipes from

Reliable recipes

Page 10

Surface Cooking Guide

Cookware Tips

1. Use medium-or heavy-weight

cookware, Aluminum cookware conducts heat faster than other metals. Cast iron and coated cast iron cookware is slow to absorb heat, but generally cooks evenly at LOW or MEDIUM settings. Steel pans may cook unevenly if not combined with other metals.

Food Cereal

Cornmeal, grits, oatmctil

cocoa

coffee

Eggs Cooked in shell

Frwt sunny-side-up

Fried over easy

P(mchcd

Scrambled or omelets

Fruits

Nleats, Poultry

Braised: Pot roasts of beef. lamb or veal; pork steaks and chops

P~n-fried: Tender chops: thin steaks up to 3J4-inch; minute steaks: hamburgers; tranks and sausage; thin fish fillets

Cookware

Covered Saucepan

Uncovered Saucepan

Percolator

Covered Saucepan

Covered Skillet

Uncovered Skillet

Covered Skillet

Uncovered Skillet

Covered Saucepan

Covered Skillet

Uncovered Skillet

Use non-stick or coated metal cookware. Flat ground l?yroceram@

saucepans or skillets coated on the bottom with aluminum generally cook evenly. Use glass saucepans with heat-spreading trivets available for that purpose.

2. To conserve the most cooking energy, pans should be flat on the bottorn,-have straight sides and tight

Directions and Setting to Start Cooking

HI. In covered pan bring water to boil before adding cereal.

H]. Stir together water or milk, cocoa ingredients. Bring just to a boil.

HI. At first perk, switch heat to LOW (3).

HI. Cover eggs with cool water. Cover pan, cook until steaming.

MED H] (7). Melt butter, add eggs and cover skillet.

HI. Melt butter.

HI. In covered pan bring water to u boil.

HI. Heat butter until light golden in color.

HI. In covered pan bring fruit and water to boil.

HI. Melt fat, then add meat. Switch to MED HI (7) to brown meat. Add water or

other liquid.

HI. Preheat skillet, then grease lightly.

fitting lids. Match the size of the *)’ sauc~pan to the size of the surface “= unit. A pan that extends more than an inch beyond the edge of the trim ring traps heat which causes “crazing” (fine hairline cracks) on porcelain, and discoloration ranging from blue to dark gray on chrome trim rings.

Setting to Complete Cooking

LOW (3) or WM, then add cereal. Finish timing according to package directions.

MED (4), to cook 1 or 2 minutes to completely blend ingrethents.

LOW (3) to maintain gentle but steadv t)erk.

LOW (3). Cook only 3 to 4 minutes for soft cooked;

15 minutes for hard cooked.

Continue cooking at MED HI (7) until whites are just set, about 3 to 5 more minutes.

LOW (3), then add eggs. When bottoms of eggs have just set, carefully turn over to cook other side.

LOW (3). Carefully add eggs. Cook uncovered about 5 minutes at MED HI (7).

MED (4). Add eg mixture. Cook, stirring to desired doneness.

LOW (3). Stir occasionally and check for sticking.

LOW (3). Simmer tmtil fork tender.

MED HI (7) or MED (4). Brown and cook to desired doneness, turning over as needed.

Comments

Cereals bubble ml expand as they cook: use large enough saucepan to prevent boilover.

Milk boils over rapidly. Watch as boiling point tipprotiches.

Percokitc 8 to 10 minutes for 8 cups. less for fewer cups.

If you do not c(wcr skillet. baste eggs with fat to cook tops evenly.

Remove cooked eggs with slotted spoon or pancake turner.

Eggs continue to set slightly after cooking. For omelet do not stir last few minutes. When set, fold in half.

Fresh fruit: Use 1/4to 1/2 cup water per pound of fruit.

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

Meat can be seasoned and floured before it is browned, if desired. Liquid variations for flavor could be wine. fruit or tomato juice or meat broth.

Timing: Steaks 1 to 2-inches: 1 to 2 hours. Beef Stew: 2 to 3 hours. Pot Roast: 2

I% frying is best for thin steaks and chops. If rare is desired, preheat skillet before adding meat.

Y2 to 4 hours.

:,5>, ;

Page 11

3. Deep Fat Frying. Do not overfill kettle with fat tha~may spill over when adding food. Frost y foods bubble vigorously. Watch foods frying at HIGH temperatures and keep range and hood clean from accumulated grease.

RIGHT

DirectionsandSetting

Food Cookware Comments

Fried Chicken Covered

Pan fried bacon Uncovered

Sauteed: Less tender

thin steaks (chuck,

round, etc.); liver; thick or whoie fish

Simmered or stewed meat; chicken: corned beef; smoked pork; stewing beef; tongue;

etc.

Malting cbeolate, bt#ter, marsAmaNows

Pancakes or French toast

Skillet

Covered Skillet

Covered Dutch Oven, Kettle or Large Saucepan

Small Uncovered Saucepan. Use small surface unit

Skillet or Griddle

to Start Cooking

HI. Melt fat. Switch to MED HI (7) to brown chicken.

HI. In cold skillet, arrange bacon slices. Cook just until starting to sizzle.

HI. Melt fat. Switch to MED (4) to brown slowly.

HI. Cover meat with water and cover pan or kettle. Cook until steammg.

WM. Allow 10to 15mmute.sto melt through. Stir to smooth.

MED HI (7). Heat skillet 8 to

10minutes. Grease lightly.

Setting to Complete Cooking

LOW (3). Cover skillet and cook until tender. Uncover last few minutes.

MED HI (7). Cook, turning over as needed.

LOW (3). Cover and cook until tender.

LOW (3). Cook until fork tender. (Water should slowly boil). For very large loads, medium heat may be needed.

Cook 2 to 3 minutes per side. Thick batter takes slightly longer

For crisp dry chicken, cover only after switching to LOW (3) for 10 minutes. Uncover and cook, turning occasionally 10to 20 minutes.

A more attention-free method is to start and cook at MED (4).

Meat may be breaded or marinated in sauce before frying.

Add salt or other seasoning before cooking if meat has not been smoked or otherwise cured.

When melting marshmallows, add milk or water.

time. Turn over pancakes when bubbles rise to surface.

Pasta

Noodles or spaghetti

Pressure Cooking

Puddings, Sauces, Candies, Frostings

Vegetables Fresh

Covered Large Kettle or Pot

Pressure Cooker or Canner

Uncovered Saucepan

Covered Saucepan

Frozen Covered

Saucepan

Sauteed: Onions; green peppers: mushmom; celery; etc.

and Grits Covered

Uncovered Skillet

Saucepan

HI. In covered kettle, bring salted water to a boil, uncover and add pasta slowly so boiling does not stop.

HI. Heat until first jiggle is heard.

HI. Bring just to boil.

HI. Measure 1/2 to 1 inch

water in saucepan. Add

salt and prepared vegetable. In covered saucepan bring

to boil.

HI. Measure water and salt as above. Add frozen block of vegetable. In covered

saucepan bring to boil.

HI. In skillet melt fat.

HI. Bring salted water to a

boil.

MED HI (7). Cook uncovered until tender. For large amounts, HI may be needed to keep water at rolling boil throughout entire cookirw time.

MED HI (7) for foods cooking

10minutes or Iess. MED (4) for

fbods over 10minutes. LOW (3), To finish cooking, Stir frequently to prevent

MED (4). Cook 1pound 10

to 30 or more minutes, depending on tenderness of vegetable.

LOW (3). Cook according to time on package.

MED (4), Add vegetable.

Cook until desired

tenderness is reached.

WM. Cover and cook according to time.

Use large enough kettle to prevent boilover. Pasta doubles in size when cooked.

Cooker should jiggle 2 to 3 times per minute.

sticking. Uncovered pan requires more

water and longer time.

Break up or stir as needed while cooking.

Turn over or stir vegetable as necessary for even browning.

Triple in volume after cooking. llme at WM. Rice: 1cup rice and 2 cups water-25 minutes. Grits:

1cup grits and 4 cups water—

40 minutes.

Page 12

Griddle

Your non-stick coated griddle provides an extra-large cooking surface for meats, pancakes, or other food usually prepared in a frying pan or electric skillet.

You can also use the griddle as a warming tray, with a low-heat

setting.

How to Assemble Griddle

Step 1: Position the Grease

Collector Pan in the cooktop space provided. Remove grease from the Grease Collector Pan after each use.

How to Set Griddle Control ~

The control knob must be pushed into start; this prevents surface heating units from being turned on accidentally. Push the knob in only when it is in the OFF position. When the knob is in any other position, it can be turned without pushing it in.

The griddle has a self-contained heating element which can be controlled by setting the right front control (when griddle is used on right side), or left;ear control

(when griddle is used on left side).

‘M

Step 2: Fit the Reflector Pan over the Grease Collector. Clean the Reflector often.

Step 3: Plug the non-stick coated

griddle into the receptacle.

NOTE: Before its first use,

condition or “season” your griddle. Apply a thin layer of cooking oil to the top surface and heat on HI

setting for 10minutes. Griddle is ready to use.

Before every use, be sure griddle components are clean.

Push in control knob.

Turn knob to the heat setting

you want.

Page 13

- Griddle Tips

Questions and Answers

● Most griddled foods require

cooking on a preheated surface, which may be greased lightly before adding food. Preheat griddle 5 minutes at HIGH setting unless otherwise indicated on the Griddle Cooking Guide (see page 14), then switch to recommended cook setting.

● Foods which are high in natural

fat, such as bacon or sausage, may be started on a cold griddle,

● Foods to be warmed may be

placed directly on the griddle; a high domed metal cover such as an

inverted kettle, placed over them will help store the heat. Foods in covered dishes or pans may also be warmed on the griddle. Use heatresistant dishes only.

● Condition or “season” griddle

before first-time use.

● Make sure grease collector and

reflector pans are clean before using griddle.

Q. How should I store my griddle when it is not in use?

A. To avoid marring the non-stick

finish, store griddle upright on the edge with terminals up to avoid damage. If it is necessary to store it flat, avoid placing other pans or utensils on top.

Q. How long can foods be kept warm with the griddle, without losing their appeal?

A. No longer than 2 hours is

recommended, to assure good food quality and prevent spoilage. Delicate

foods, such as eggs, should not be kept more than 15to 30 minutes; ent.mesand casseroles maybe warmed for 30 to 60 minutes. Hors d’oeuvres will stay hot for serving up to 1or

1% hours. Rearrange or stir foods

occasionally, if possible.

Q. Why aren’t my foods done even though they have cooked the full time?

A. Under low voltage conditions, foods may be lighter brown than desired. Preheat the griddle for a longer time and leave foods on the griddle longer to attain the desired degree of browning.

Q. Can my griddle be switched to the other side of the range where it would be more convenient for me?

A. All interchangeable modules

can be used on either the right or lefi side of your cooktop. Simply lift out the elements, taking care not to damage the electrical contacts by jerking or forcing them. Reverse the griddle and plug it into the receptacle on the opposite side of the range.

Q. Do I need special cookware

for use with my griddle?

A. Avoid using metal cookware

with sharp points or rough or sharp edges which might damage the

non-stick coated griddle surface. Do not cut foods on the griddle. Use only heat-resistant dishes when foods in containers are to be warmed on the griddle. For further information on caring for your griddle’s surface, see the cleaning instructions on page 34.

Q. Can prolonged periods of high

heat damage my griddle’s surface?

A. A brief preheating period is

often necessary for best results with many foods, but leaving the griddle on HIGH heat setting for more than 10 minutes without food can damage the non-stick coating. Always be sure to turn control knobs to OFF when cooking is completed.

Page 14

Griddle Cooking Guide

Do not leave range unattended during “preheat” (knobs turned to “HI”) or anytime the knobs are turned to “HI” with food on the Grill or Griddle.

1. Suggested cooking times should be

used only as a guide since variables in food may change cooking times.

Suggested

Food Bacon–1 Beef Strips and Cubes

Chops, Pork/Lamb

Cube Steak Eggs

Iinglish Muffins

Fish Fillets and Steaks

Franlw–1 lb.

Fruit Slices— 1Ato%-in.

French Toast

Ham and Canadian Bacon Slices

Hamburgers

Xleatballs—1-in. 8-9 18-22 Pancakes Sandwiches, thin Sausage Links, precooked

Small Seafood

Sweet Rolls, reheating

Breaded Vegetables Warming and Hot Tray

lb.

‘/2 to l-in.

‘A

to‘/2-in.

Fried

Scrambled

Warm

to1-in.

‘A

toY2-in.

%-in.. 4 per lb. Medium Well

1to 2 oz. each

4 oz. each

Shrimp, scallops, oysters

Setting

HI to 8

H] m 8

7 25-30

HI 4-5 per side

HI to 8

HI to

HI HI

7 7

6-8

HI(08

HI to 8

WM-2

Cook Time

11-14

6-10 Strips cut 3 inches long and l/4-inch wide. Cut cubes 1 inch.

3-4

17-24 10-12

10-12

3-3 1Aper side

8-10

16-18 19-21

2-3

Z-3 per side

17-19 19-24

8-10

10-15

10-16

Delicate foods:

15-30 minutes

Entrees, casseroles and hors d’oeuvres: up to 1hour

2. Avoid using metal utensils with sharp points or rough or sharp edges which might damage the non-stick coated griddle surface. Do not cut foods on the griddle. Use only heat-resistant dishes when foods in containers are to be warmed on the griddle.

3. Preheat griddle 5 minutes unless otherwise indicated in guide below.

Comments

Do not preheat. Turn to setting 8 after half of total cookin~ time.

Griddle up to 6 eggs. Avoiddrain hole.

Turn over often. Turn to setting 8 after half of total cooking time. If drained canned fruit is used. decrease time 3 to 5 minutes. If

bread is frozen, pierce with fork several times to absorb egg mixture.

For l-inch ham steak, double cooking time.

Turn over only once. Avoidpressing down with spatula to retain juices.

Turn to brown on all sides. Preheat 10 minutes. Turn after 1Viminutes.

If thicker, add 1 to 2 minutes.

Turn and rearrange as needed. For raw sausage, increase time 4 to 10minutes.

Cook in 2 tablespoons butter, if desired. Turn or rearrange frequently. Do not preheat. Cover lightly with foil. If room temperature,

griddle 5 to 7 minutes. Turn over after half of time. To retain moisture, cover with foil or metal lid. Or, place food in

heat-resistant containers on griddle.

Add oil or butter at end of preheat time. Additional oil or butter may be needed during cooking time.

4. Rearrange or turn foods over as needed to assure even cooking.

5. Griddle settings may need to be adjusted if griddle is used for an extended time.

Page 15

Griddle Recipes

French Toast

French toast was originally developed to create an appetizing break-

fast from stale bread. While syrup and butter are traditional accompaniments, Strawberry Butter, below, adds an interesting taste variation.

Preheat: HI—5 minutes

Cook: HI to 9—4 to 6 minutes

Serves 4 to 5

3 eggs

cup milk

3/4

1 tablespoon sugar

1/4 teaspoon salt

8 to 10 slices white bread

1 tablespoon butter

Preheat griddle 5 minutes at HI setting. In small mixing bowl, beat eggs, milk, sugar and salt until smooth and blended.

Dip bread into egg mixture, coating both sides.

Spread butter on preheated griddle. Cook at HI or 9 setting 2-3 minutes per side until golden brown. Serve u’ith syrup or Strawberry Butter, below.

Strawberry Butter 1/2 cup butter, softened

1 cup strawberry preserves

Place butter and preserves in small mixing bowl. Beat with mixer until well blended.

Griddle Pizza

Preheat: HI—5 minutes Cook: HI to 8-10 to 14 minutes

total

Makes 8 pizzas, Crust

cups biscuit

1/2 cup water Sauce

1 can (8 oz.) tomato sauce 1/4 teaspoon garlic salt 1/2 teaspoon dry minced onion 1/4 teaspoon oregano 1/2 teaspoon sugar

1 tablespoon butter

Preheat griddle 5 minutes. In small mixing bowl, stir together biscuit mix and water. Divide dough into 8 equal parts, On floured surface, roll out each part into a 5-inch circle.

In mixing bowl, stir together tomato sauce, salt, onion, oregano and sugar. Set aside. Melt butter on griddle, add 4 pizza rounds. Griddle 3 to 4 minutes at HI setting. Turn over, add 2 tablespoons sauce on each and 2 or more of toppings, listed below. Cover with foil and griddle at setting 8 for 2 or 3 minutes until hot.

Toppings

Use 2 tablespoons of the following for each pizza: Mozzarella or Parmesan cheese; cooked ground chuck or sausage; chopped ham; chopped mushrooms or green peppers.

5 inches each.

mix

Salmon or Thna Patties

Preheat: HI-5 minutes Cook: HI to 9-7 to 11 minutes

can (13-15 oz.) salmon or tuna, drained and flaked

egg

1/3

cup dry bread crumbs

1/4

cup catsup

1/4

cup water

teaspoon onion salt

tablespoon parsley, minced

tablespoon lemon juice

tablespoon butter

Preheat griddle 5 minutes at HI setting. In large mixing bowl, mix salmon, egg, bread crumbs, catsup, water, salt, parsley and lemon juice, Form into 6 equal patties.

Melt butter on preheated griddle. Add patties and griddle about 4 to 5 minutes per side, until browned

and firm. Note: Or make in 36 (1-inch) balls.

Griddle 12 to 15 minutes at HI set-

ting. Turn often.

Fish and Potato Patties

Substitute 1 cup mashed potatoes

for egg, bread crumbs, catsup and

water.

Fish and Chips Patties

Substitute 1 cup crushed potato

chips for bread crumbs and add

1I2 cup chopped olives and 112 cup shredded cheddar cheese.

Page 16

Griddle Recipes (continued)

Brunch Egg Scramble

Preheat: HI—5 minutes Cook: Serves 4

1/2 cup evaporated milk 1/2 teaspoon salt

9—2 to 3 minutes

6 eggs

1 teaspoon dry minced

2 tablespoons butter

1 can

(4 oz.) chopped green

chilies, drained

1 cup cheddar cheese, shredded

onion

Preheat griddle 5 minutes at HI setting. In large mixing bowl, mix eggs, milk, salt and onion until thick and very smooth.

Place butter on griddle. Add egg

mixture and griddle 2 to 3 minutes at setting 9, stirring often until evenly cooked. Stir in green chilies and cheese until cheese melts. Serve

warm.

Chicken Livers with Bacon and Onions

Preheat: HI—5 minutes

Cook: HI—16 to 19 minutes Serves 3 to 4

1/4 cup flour

1 teaspoon salt

1/4 teaspoon pepper

1 pound chicken livers

6 slices bacon

1 medium onion, sliced 1/4 inch

thick

In small mixing bowl combine flour, salt and pepper. Mix well.

Coat livers with flour mixture; set aside. Cut each slice of bacon cross-

wise into 4 parts and place on pre-

heated griddle. Cook 3 to 4 minutes at HI setting. Add onions and

coated livers to griddle and cook

13 to 15 minutes at HI setting, stir-

ring often until livers are brown and tender.

Corn Cakes Preheat: HI—5 minutes

Cook: HI—2-l/2 to 3 minutes per

cake

Makes 12 to 15 cakes

1 tablespoon oil 1 cup yellow

1 teaspoon salt 2 tablespoons sugar

1/2 cup boiling water

1 egg

1/2 cup milk

2 tablespoons butter, melted

1/2 cup flour

2 teaspoons baking powder 1 cup cream style corn

corn meal

Preheat griddle, then spread oil evenly over griddle.

In small mixing bowl, mix corn meal, salt and sugar.

Add water and mix well. Beat together egg, milk and butter

and add to mixture. Stir in flour and baking powder. Add corn and stir.

Measure 1/4 cup of batter for each

cake. Pour on griddle and cook at

H1 1-1/2 minutes. Turn over and continue cooking 1 to 1-1/2 minutes. Serve with Honey Butter Sauce, below.

Honey Butter Sauce

1/4 cup butter 3/4 cup honey

1 teaspoon cinnamon

Place all ingredients in a 1-quart saucepan. Cook at HI setting 2 to 3 minutes until butter is melted.

Microwave this sauce, place in

1-quart casserole and microwave at HI 1 to 2 minutes. Stir to blend.

Basic Meatballs

Preheat: HI—5 minutes

Cook: HI—15 to 18 minutes Makes 48— 1 inch balls

1 pound ground chuck beef 2 eggs 1 cup dry bread crumbs

1/4 cup milk

1 teaspoon salt or seasoned salt 1 tablespoon cooking oil

In large mixing bowl, mix ground

chuck, eggs, crumbs, milk and salt.

Form mixture into 48 balls, about

1 inch each.

Place oil on preheated griddle, add the meatballs and cook at HI setting for 15 to 18minutes. Turn frequently to brown all sides.

Sausage and Ham Balls: Substitute

1/2 pound sausage and 1/2 pound

ground ham for beef. Savory Meatballs: Add 1 teaspoon of

one of the following: curry powder, chili powder, basil spoons mustard and 2 tablespoons

OR add I packet (half of

catsup 2 3/4 ounce box) dry onion or tomato soup mix.

OR add 2 tea-

)

Page 17

Grill

You can enjoy grilled foods year

‘round, prepared in your own kitchen on the grill that came with your range.

Separate heating elements can be set at different temperatures, allowing you to use half the cooking surface to grill meat and the other half to prepare potatoes or other vegetables, for a complete meal.

How to Assemble the Grill

Step 1: Position the Grease

Collector and Pan in the cooktop space provided.

Step 2: Fit the Reflector Pan over the Grease Collector.

Step 3: Plug the Grill Heating Unit into the receptacle so Heatin~ Unit rests on the edge of the Reflect&Pan.

—

How to Set Grill Controls

The control knobs must be pushed in to start; this prevents surface heating units from being turned on accidentally. Push the knob in only when it is in the OFF position. When the knob is in any other position, it can be turned without pushing it in.

Front and rear units of the grill heating unit are controlled separately by setting one or both surface unit-

control knobs. Heat only half the grill surface for cooking small portions; or set each half at a different temperature for cooking different types of foods.

Step 4: Place the 2-piece grate over the heating element. Each half of the grill is controlled by one of the surface heating unit control knobs on that side of the range.

NOTE: Be sure grill components are cleaned before each use.

Push in control knob or knobs,

depending on area needed for food.

Turn knobs to the heat setting you want.

(continued next page) >

Page 18

Grill Tips

Questions and Answers

● Do not leave grill unattended

while in use.

● Occasionally rearrange foods on

the grill, to prevent sticking and provide better browning.

● Remove accumulated grease from

drip pan after each use, to lessen smoking and odors. Grease buildup can also become a fire hazard.

● Trim fat from meats before

placing on grill. This will reduce

smoking and lessen grease buildup in the collector pan. The trimmings may be rubbed on the hot grates to help prevent sticking.

● Grates should be oiled or sprayed

with a non-stick vegetable oil before cooking to prevent sticking.

● Use the grill unit ONLY with a

high air-flow vented hood to carry away smoke and fumes.

● Preheat grill for 5 minutes at

HIGH heat setting, then turn to desired setting for cooking.

● Make sure grease collector and

reflector pans are clean before using grill.

● Allow space between foods when

placing them on the grill. Air needs to circulate around the food for best cooking results.

Q. When cooking many individual foods, what can I do to ensure that foods will cook evenly?

A. When cooking foods of various

sizes and thicknesses, start larger or thicker pieces first, add quickercooking small pieces later. Press meat lightly to lie flat on grill; slash the fat on edges of steaks and chops to prevent curling; break the

joints of split chickens so they will

lie flat.

Q. My grilled meats sometimes come out drier than they should. What can I do to help prevent this?

A. Season meats after cooking

rather than before—salt can draw out juices and dry out meat. Use tongs to turn and rearrange meats on the grill; forks will pierce the meat and release juices.

Q. I follow the cooking times suggested, but my foods don’t get

done properly. Is there something wrong with my grill?

A. Probably not. Suggested

cooking times should be used only as a general guide. Variables in food can change cooking times required.

Q. How can I keep barbecued meats from developing an unattractive burned look and taste?

A. Sauces containing sugar will

often burn if used during the entire cooking time. If your favorite sauce contains sugar, try adding it only during the last 15to 20 minutes of cooking time for best results.

Q. Should I use the vent hood during preheating?

A. Yes. Turning the ventilation

hood on during preheating helps eliminate smoke from the heating elements as cooking soils burn off.

Q. Can my grill be switched to the other side of the range?

A. Yes. These interchangeable

modules can be used on either the

right or left side of the cooktop. When inserting or removing a module, take care not to force the connection or exert undue pressure

which could damage the electrical

contacts.

Additional modules can be

purchased from your dealer, to

double your grill/griddle capacity

or to add two more Calrod@ surface

heating units.

Q. Foods cooked on my grill are

not browning as much as I like.

What could cause this?

A. If your range is being operated

on low power (voltage), foods may

be lighter brown than expected. A

longer preheating and grill time

may be necessary to achieve the

results desired.

Q. When cooking small loads

with only half the heating

elements, foods are not browning

as much as I like. What could

cause this?

A. To get optimum cooking

performance with small loads, use the rear heating element. Longer preheating time may be required to get the desired results.

Page 19

Grill Cooking Guide

“ Do not leave range unattended

‘ during “preheat” (knobs turned

to “HI”) or anytime the knobs are turned to “HI” with food on the Grill or Griddle.

Suggested

Food BeefCubes, I inch

Chicken:

Pieces or Quarters

Chicken, halves Cornish Hens, halves Fish Steaks

1inch or less

Fish, whole (6 to 8oz.) Fruit Slices (Vi to Y“-in.) Ham Steaks (1 to I%-in. ) HI Hamburgers (%-in. )

Rare Medium Well

.. . . .

Ham Chunks

1inch, precooked

Hot f)o& Iiabobs

Meat Vegetable

Lamb Chops (% to l-in. ) Lobster Tails

Pbrk Chops (loin or rib)

?~~-jn,

l-in.

Sausage Links (4 oz. each)

Raw Precooked

Spare Ribs

Entree (3 lbs.) Appetizer (2 lbs.)

Steaks, Tender Beef

3Ato l-in.

Rare hledium Well

l?a to 2-in.

Rare hledium Well

Steaks, less tender

Beef

% to l-in.

hledium Well

Wgetable Slices

?’~-in.

thick

Vegetable Halves

‘7

Setting

9 9 9

HI HI HI

HI HI

9-HI

9 9

HI HI

1. Preheat at HI setting for 5 minutes 4. Suggested cooking times should

before grilling. Turn to cook setting be used only as a guide, since on guide for your particular food. variables in food can change

2. Trim excess fat from meat.

3. Before cooking steaks, slash fat around edges to prevent curling

of meat.

Cook

Time

17-20

50-60 (total)

Comments

Marinate less tender beef before grilling.

If sauce is desired. baste last 15to 20 minutes, turn and rearrange often.

70-80(total)

40-50

15-20 Brush with melted butter. 17-20 17-22

8-10per side

6-7 per side 8-9 per side

10-11per side

17-20

7-9 (total)

20-25

10-15

9-13

per side

24-28

9-10per side

15-17per side

11-12per side

6-8 per side

60-80 (total)

50-60 (total)

5-7 per side 6-8 per side 8-10per side

7-9 per side 9-11per side

12-15per side

9-11per side

13-15per side

18-23 Firm vegetables such as potatoes and acorn squash are recommended. Brush

25-30

Turn or rearrange often.

If stuffed. add 6 minutes to total time. Cover top with foil. Firm fruit such as apples and pineapples are recommended. Turn often.

Turn over after half of cooking time.

Rearrange often.

For less tender vegetables such as tomatoes. reduce time 4 to 6 minutes.

Cut thin undersell to expose meat. Turn over every 5 to 10minutes. Brush with butter.

Grill whole or cut into 2 to 4 pieces. Turn to brown all sides.

Parboil 5 minutes before grilling. Rearrange and turn over frequently.

Baste with sauce last 10minutes. as desired.

Tenderize before grilling. Turn and cover with foil after first half of cooking time for more juiciness.

with butter. Turn often. Choose tender vegetables such as squash and tomatoes. Cover with foil. For

tomatoes, reduce cooking t]me 10minutes.

cooking times.

Page 20

Grill Recipes

Salisbury Steak with Mushroom Sauce

Preheat: HI—5 minutes

Cook: HI—See below 1-1/2 pounds ground chuck

2 tablespoons onion, chopped

1 teaspoon seasoned salt

1/4 teaspoon pepper

Preheat grill 5 minutes at HI setting. In large mixing bowl, combine ground chuck, onion, salt and pepper. Mix well. Form into 4 oval patties, (2-1 /2 inches by 4 inches by

1-inch thick). Place patties on grill and cook at setting 9 for 21 to 25 minutes for well done, or 16 to 20 minutes for medium doneness. Turn patties after half of total cooking time.

Mushroom Sauce

ln 2-quart saucepan, melt 1/4 cup

butter. Add and saute 2 cups fresh mushrooms (about 5 minutes).

in 2-cup measure, blend 3/4 cup

water, 2 teaspoons cornstarch, 1/2 teaspoon salt, 1/8 teaspoon pepper and 2 teaspoons soy sauce. Gradually add to mushrooms, stirring u’ell. Simmer 10 to 15 minutes, stirring often.

Grilled Chicken Quarters

with Smoky Texas Sauce

Preheat: HI—5 minutes Cook: 9—50-60 minutes

Non-stick coating spray or oil 1 3-pound chicken, quartered

Prepare grates with non-stick

coating spray or oil before

preheating. Break the leg bones at the joint to

allow chicken to lie flat on grill.

Place meaty side down on grill and cook on setting 9 for 40 minutes, turning over every 20 minutes.

Brush with sauce below and continue cooking 10 to 20 minutes, turning over every 5 minutes.

Smoky Texas Sauce

1 can tomato soup

1/3 cup water

1 tablespoon oil 1 teaspoon dry mustard 1 teaspoon brown sugar

1 teaspoon salt 2 teaspoons chili powder 2 tablespoons vinegar

1 tablespoon Worcestershire sauce

1/4 teaspoon pepper 1/2 cup onions, finely chopped

1 tablespoon liquid smoke

In 1-quart saucepan, stir together

all ingredients. Start cooking on HI

setting until bubbling, about 2 minutes. Turn heat down to medium and cook 7 minutes.

Microwave this sauce, place

To ingredients in a 1-quart casserole and microwave at HI 7 to 8 minutes, stirring after 4 minutes.

Lemon Marinade

In 1 quart measure or cooking con-

tainer, mix together 1/2 cup lemon

juice, 1/2 cup cooking oil, 1 table-

spoon parsley, 2 bay leaves, 1 clove crushed garlic, 2 onion slices,

1 tablespoon sugar, 2 drops liquid hot pepper sauce. Good with poultry or beef.

Teriyaki Marinade

In 1 quart measure mix 1/4 cup soy sauce, 3 tablespoons honey, 3/4 cup cooking oil, 2 teaspoons ginger,

1 teaspoon garlic salt and 3 tablespoons chopped onion. Good with bacon wrapped appetizers, beef,

chicken and seafood.

Mustard Jelly Sauce

In 1 quart saucepan mix 1jar

(10 oz.) apple jelly and 1/3 cup prepared mustard. Cook 6 to 9 minutes at setting 5 until jelly melts, stirring often. Good with pork or sausage.

Brown Sugar Pineapple Baste

Drain 1 can (15 1/2 oz.) pineapple slices, saving juice. in 1 quart saucepan stir together reserved pineapple juice plus water to equal

1 cup, 1 teaspoon vinegar, 1/4 cup

brown sugar, 1 tablespoon cornstarch, 1/4 teaspoon cinnamon and

1/8 teaspoon cloves. Cook IO to 12

minutes on surface unit setting 8 until thickened. Stir often. Serve with pork or poultry; use pineapple slices as garnish.

,1 ,

Page 21

,Wed Rib Eye Steaks

ith Picadillo Sauce

‘reheat: HI—5 minutes

‘ook: HI are-5 to 7 minutes per

ledium—8 to

9 minutes per side

side

r’ell—10to 11 minutes per side

on-stick coating spray

or vegetable oil

Beef Rib Eye Steaks (l”)

repare grates with non-stick spray

r oil and preheat at HI 5 minutes.

lace steaks on grill and cook ;cording to times above. Turn ~’erwith tongs. Serve with PicaIlo Sauce below.

icadillo Sauce

his Mexican relish is traditionally

rved with meats. Often, ground

meat is stirred into the

~oked

uce and used as a taco filling.

iicrowave: Power Level HI

‘icrowave Time: 13 minutes total

akes 1-1/2 cups sauce

cup chopped onion ; tablespoons oil 1 can (14-1/2 oz.) tomatoes

1 tablespoon sugar 1 teaspoon cinnamon

2 cup dark raisins, plumped

in 1/4 cup hot water

4 teaspoon cumin

1 teaspoon salt 1 tablespoon green chilies,

chopped

2 cup almonds, sliced

~d almonds and stir.

~prepare

Conventionally: in 9“

illet. saute onion in oil. Add all her ingredients except the mends. bring to boil at HI setting

rn to 3 and simmer 30 minutes.

ir occasionally. Add almonds and rve. Makes 1 1/2 cups sauce.

Grilled Spareribs with

Barbecue Bourbon Sauce

Preheat: HI—5 minutes

Cook: 9—60 to 80 minutes

Makes 3 to 4 servings Non-stick coating spray or oil

3 pound spareribs, cut in

individual serving pieces

Prepare grates with non-stick coating or spray or oil before preheating.

Parboil on surface unit 5 minutes, at HI; then remove from water and place on grill, meat-side down. Cook 50 minutes at HI, turning ribs over every 20 minutes. Brush with sauce below and continue cooking

15 to 30 minutes, turning over every 5 minutes. Remove from grill and brush with sauce before serving.

Barbecue Bourbon Sauce

cup oil

1/4

1/4 cup bourbon

2 tablespoons soy sauce 1 teaspoon Worcestershire sauce 1 teaspoon garlic powder

1/8 teaspoon pepper

In small mixing bowl, mix all

ingredients until well blended.

Makes 1/ 2 cup sauce.

Vegetable Stuffed Zucchini

This vegetable stuffing can also

used for fish and poultry.

Preheat: HI—5 minutes

Cook: HI—24 to 26 minutes Serves 6 to 8

medium zucchini (6-7 oz. each)

Preheat grill 5 minutes at HI setting. Cut off stem end of each zucchini and cut in half lengthwise. Scoop out seeds and pulp.

Vegetable Stuffing 1/2 cup onion, finely chopped

1/2 cup carrots, finely grated 1/2 cup mushrooms, finely chopped 1/4 cup parsley, finely minced

1/2 cup fine dry bread crumbs 1/2 cup melted butter

1 egg, beaten

1 tablespoon lemon juice 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 cup shredded cheddar cheese

In large bowl, mix onion. carrots, mushrooms, parsley, crumbs, butter, egg, lemon juice, salt, pepper and cheese. Fill zucchini halves with mixture and wrap each with foil. sealing tops. Place stuffing side up on preheated grill. Cook 24-26 minutes at HI setting.

Page 22

Automatic Timer and Clock

The Automatic Timer and Clock on your range are helpful devices that

serve several purposes.

ToSet the Clock

Push in the center knob of the Minute Timer and turn knob in either direction to set the Digital Clock numerals to the correct time.

(After setting the Clock, let the

knob out, and turn the Minute

Timer pointer to OFF.)

To Set the Minute Timer

The Minute Timer is the large dial

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

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

without pushing in, until pointer reaches number of minutes you wish to time (up to 60).

Time Bake Uses Automatic llmer

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

Setting the dials for TIME BAKE is explained in detail on page 24.

Self-Clean Uses

Automatic Timer

The self-cleaning function on your range uses the Automatic Timer to

set the length of time needed to

clean whether you wish to clean

immediately, or delay the cleaning.

By setting the Start and/or Stop

Dials you may choose to begin immediately or clean at low energy times during the night. Full explanations of setting Start and Stop Dials for self-cleaning are

described on pages 30 and 31.

Questions and Answers “)

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

A. Your Minute Timer will help

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

Q. Must the Clock be set on correct time of day when I wish to use the Automatic Timer for baking?

A. Yes, if you wish to set the Start

or Stop dials to turn on and off at set times during timed functions.

Q. Can I use the Minute Timer during oven cooking?

A. The Minute Timer can be used

during any cooking function. The Automatic Timers (Start and Stop dials) are used with TIME BAKE .

and SELF-CLEAN functions.

Q. Can I change the Clock while I’m Time Cooking in the oven?

A. No. The Clock cannot be changed

during any program that uses the

oven timer. You must either stop those programs or wait until they

are finished before changing time.

Page 23

Using YourOven

~ Before Using Your Oven

k.’

1. Look at the controls. Be sure

you understand how to set them

properly. Read over the directions for the Automatic Oven Timer so you understand its use with the controls.

2. Check oven interior. Look at the shelves. Take a practice run at ~moving and replacing them properly, to give sure, sturdy support.

3. Read over information and tips that follow.

4. Keep this book handy so you can

refer to it, especially during the

first weeks of getting acquainted

with your range.

Oven Controls

Oven Interior Shelves

The shelves are designed with stoplocks so that when placed correctly on the shelf supports, they (a) will stop before coming completely from the oven, and (b) will not tilt when removing food from or placing food on them.

TO REMOVE shelves from the oven, lift up rear of shelf, pull forward with stop-locks along top of shelf supports. Be certain that

shelf is cool before touching.

TO REPLACE shelves in oven, insert shelf with stop-locks resting on shelf supports. Push shelf toward

rear of oven; it will fall into place. When shelf is in proper position, stop-locks on shelf will run under

shelf support when shelf is pulled

forward.

Shelf Positions

Oven Light

The light comes on automatically when the door is opened. Use switch on front of door to turn light on and off when door is closed.

The controls for the oven(s) are

marked OVEN SET and OVEN TEMP. OVEN SET has settings for BAKE, TIME BAKE, BROIL, CLEAN and OFF. When you turn the knob to the desired setting, the proper heating units are then

activated for that operation.

OVEN TEMP maintains the temperature you set, from WARM

(lSO”F.)to BROIL (550”F.) and also

at CLEAN (880”F. ).

The Oven Cycling Light glows

until the oven reaches your selected

temperature, then goes off and on with

the oven unit(s) during cooking.

PREHEATING the oven, even to

high temperature settings, is speedy

—rarely more than about 10minutes.

Preheat the oven only when necessary.

~j Nlost foods will cook satisfactorily

without preheating. If

preheating is necessary, keep an eye

cmthe indicator light and put fbod in

the oven promptly after light goes out.

you find

The oven has four shelf supports

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

Page 24

Baking

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

given on recipes as a guide. Oven thermostats, over a period of years, may “drift” from the factory setting and differences in timing between

an old and a new oven of 5 to 10 minutes are not unusual and you may be inclined to think that the new oven is not performing correctly. However, your new oven has been

set correctly at the factory and is more apt to be accurate than the oven it replaced.

How to Set Your Range for Baking

Step 1: Place food in oven, being

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

Step 2: Turn OVEN SET knob to

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

Step 3: Check food for doneness at minimum time on recipe. Cook

longer if necessary. Switch off heat and remove foods.

How to Time Bake

The automatic oven timer controls are designed to turn the oven on or off automatically at specific times

that you set. Examples of Immediate Start (oven turns on now and you set it to turn off automatically) or Delay Start and Stop (setting the oven to turn on automatically at a

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

How to Set Immediate Start

N~E: Before beginning, make

sure the range clock shows the correct time of day.

Immediate Start is simply setting oven to start baking now and turn off at a later time automatically.

Remember, foods continue cooking after controls are off.

Step 1: To set Stop Time, push in knob on STOP dial and turn pointer to time you want oven to turn offi for example 6:00. The Start Dial

should be at the same position as

the time of day on clock.

Step 2: Turn OVEN SET knob to TIME BAKE. Turn OVEN TEMP knob to oven temperature, for example 250°F. The oven will start

immediately and will stop at the time you have set.

How to Set Delay Start and Stop

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

Step 1:To set start time, push in knob on START dial and turn pointer to time you want oven to turn on, for example 3:30.

Step 2: To set Stop Time, push in knob on STOP dial and turn pointer to time you want oven to turn off, for example 6:00. This means your

recipe called for two and one-half hours of baking time.

N~E: Time on Stop Dial must be later than time shown on range clock and Start dial.

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

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

NOTE: When setting oven for Delay Start, Oven Cycling Light and Oven “On” lights come on immediately and go off when the oven turns off.

.--$’

Page 25

Baking Guide

1. Aluminum pans conduct heat quickly. For most conventional baking, light, shiny finishes generally give best results. They prevent overbrowning in the time it takes for heat to cook the center areas. desired. Preheat cast iron for

Dull (satin-finish) bottom surfaces baking some foods for rapid of pans are recommended for cake browning when food is added. pans and pie plates to be sure those

areas brown completely.

2. Dark or non-shiny finishes, glass and Pyroceram” cookware, generally absorb heat, which may result in dry, crisp crusts. Reduce oven heat 25°F. if lighter crusts are

3. Preheating the oven is not always necessary, especially for foods

which cook longer than 30 to 40 minutes. For food with short cooking times, preheating gives best appearance and crispness.

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

Food Container Bread

Biscuits(%-in. thick) ShinyCookie Sheet

Coffeecake

Corn bread or muffins Cast Iron or Glass Gingerbread

Muffins Popovers

Quick loaf bread Yeast bread (2 loaves)

Plain rolls Sweet rolls

Cakes

(without shortening) Angel food Jelly roll Sponge

cakes Bundt cakes Cupcakes

Fruit cakes

Layer

Layer. chocolate

Loaf Cookies

Brownies Drop Refrigerator Rolled or sliced

Shiny Metal Panwith

satin-finish bottom

Shiny Metal Pan with satin-finish bottom Shiny Metal Muffin Pans Deep Glass or Cast Iron Cups

Metal or Glass Loaf Pans B 350°-375” 45-60 Metal or Glass Loaf Pans A, B 375°-425”

Shiny Oblong or Muffin Pans A, B 375°-4250 Shiny Oblong or Muffin Pans

Aluminum Tube Pan Metal Jelly Roll Pan B 375°-4000 Metal or Ceramic Pan A

Metal or Ceramic Pan Shiny Metal Muffin Pans B 350°-3750

Metal or Glass Loaf or A, B Tube Pan Shiny Metal Pan with B 350°-3750 satin-finish bottom Shiny Metal Pan with B satin-finish bottom

Metal or Glass Loaf Pans

Metal or Glass Pans B, C

Cookie Sheet B, C 350°-4000

Cookie Sheet B, C 400°-4250

Cookie Sheet B, C

Fruits,

Other Desserts

Baked apples Custard

Puddings, Rice and Custard

Pies Frozen

Nlenngue

One crust Two crust I%stn shell

\liscellaneous Baked potatoes Scalioped dishes Souffles

Glass or Metal Pan

Glass Custard Cups or Casserole

(set in pan of hot water)

Glass Custard Cups or

Casserole

Foil Pan on Cookie Sheet

Spread to crust edges

Glass or Satin-finish Metal

Set on Oven Shelf A, B, C

Glass or Metal Pan

Glass

Shelf Oven

Position Temperature

Minutes Comments

B, C 400°-4750

A 350°-4000

B 400°-4500 B

A,B 400°-4250

B, A 350°-3750

A, B 325°-3500 45-65

A, B, C

A 400°-4250

B, A

A, B 400°-4250 40-60

B 400°-4250 B

A, B, C 325°-3750

350° 45-55

375°

325°-3750 30-55 Two-piece pan is convenient.

325°-3500 45-60

275°-3000 2-4 hrs. Use 300°F. and Shelf B for small or

350°-3750

350° 40-60

325°-3500 25-35 Bar cookies from mix use same time.

375°-4000

350°-4000 30-60 300°-3500

325° 50-90

325°-3500 15-25 To quickly brown meringue, use

450° 12-15

3~5°-4000°

300°-3500

Time,

15-20

Canned, refrigeratedbiscuits take 2 to 4 minutes less time.

20-30

20-40 Preheat cast iron pan for crisp crust.

20-30 45-60 mix, or bake at 450”F. for 25 minutes,

45-60 Dark metal or glass give deepest

10-25 For thin rolls, Shelf B maybe used.

20-30

10-15 Line pan with waxed paper.

20-25 Paper liners produce more moist

20-35

25-30

10-20 Use Shelf C and increase temp.

6-12 7-12

30-60

45-70 Large pies use 400”F. and increase

40-60 temperature, longer time.

60-90 30-60 30-75

Decrease about 5 minutes for muffin

then at 350”F. for 10 to 15minutes.

browning.

For thin rolls, Shelf B maybe used.

crusts.

individual cakes.

25°F. to 50°F. for more browning.

Reduce temp. to 300”F. for large custard. Cook bread or rice pudding with custard base 80 to 90 minutes.

time.

400”F. for 8 to 10 minutes.

Custard fillings require lower

Increase time for large amount or size.

Page 26

Roasting

Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncovered in your oven. Roasting temperatures, which should below and steady, keep

spattering to a minimum. When roasting, it is not necessary to sear, baste. cover or add water to your meat.

Roasting is really a baking procedure used for meats. Therefore, oven controls are set to BAKE. (You

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

l —--=-i-----=-l

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

in a shallow pan. (Broiler pan with rack is a good pan for this. ) Line broiler pan with aluminum foil when using pan for marinating, cooking ~~’ithfruits, cooking heavily cured meats, or for basting food during cooking. Avoid spilling these materials on oven liner or door.

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

Step 4: Most meats continue to cook slightly while standing, after being removed from the oven. Standing time recommended for roasts is 10to 20 minutes to allow roast to firm up and make it easier to carve. Internal temperature will rise about 50 to 10°F.; to compensate for temperature rise, if desired, remove

roast from oven at50 to 10°F. less

than temperature on guide.

N~E: You may wish to use TIME BAKE, as described on page 24, to turn oven on and off automatically.

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

For Frozen Roasts

● Frozen roasts of beef, pork,

lamb, etc., can be started without thawing, but allow 10to 25 minutes per pound additional time (10 minutes per pound for roasts under 5 pounds, more time for larger roasts).

● Thaw most frozen poultry before

roasting to ensure even doneness. Some commercial frozen poultry can be cooked successfully without thawing. Follow directions given on packer’s label.

Questions & Answers ‘“

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

A. Checking the finished internal

temperature at the completion of cooking time is recommended. Temperatures are shown in Roasting Guide on opposite page. For roasts over 8 pounds, cooked at 300°F. with reduced time, check with thermometer at half-hour intervals after half the time has passed.

Q. Why is my roast crumbling

when I try to carve it? A. Roasts are easier to slice if

allowed to cool 10 to 20 minutes after removing from oven. Be sure to cut across the grain of the meat.

Q. Do I need to preheat my

oven each time I cook a roast or poultry?

A. It is rarely necessary to preheat

your oven, only for very small roasts, which cook a short length of time.

Q. When buying a roast, are

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

A. Yes. Buy a roast as even in

thickness as possible, or buy rolled

roasts. Q. Can I seal the sides of my foil

“tent” when roasting a turkey? A. Sealing the foil will steam the

meat. Leaving it unsealed allows the air to circulate and brown the meat.

Step 3: Turn OVEN SET to BAKE

and OVEN TEMP to 325”F. Small poultry may be cooked at 375°F. for best browning.

Page 27

Roasting Guide

Roasting

1. Position oven shelf at B for

small-size roasts (3 to 7 Ibs.) and at A for larger roasts.

2. Place meat fat-side up, or poultry breast-side up, on broiler pan or other shallow pan with trivet. Do not cover. Do not stuff poultry until just before roasting. Us~ mea~ probe for more accurate doneness. Control signals when food has

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

4. Standing time recommended for roasts is 10to 20 minutes to allow roast to firm up and make it easier to carve. Internal temperature will rise about 5° to 10°F.; to com~ensate for temperature rise,”if desira, remove roast from oven at 5° to 10”F.less than temperature on guide.

reached set temperature. (Do not

place probe in stuffing.)

Type Meat

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

Lamb Leg or bone-in shoulder*

Veal shoulder, leg or loin* Fork loin, rib or shoulder* Ham, precooked

Ham. raw

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

Oven

Temperature

325° Rare:

325°

325° Well Done: 325° Well Done: 325” To Warm:

325° Well Done:

Doneness

Medium: Well Done:

Rare: Medium: Well Done:

Approximate Roasting Time, in Minutes per Fbund

3 to 5-lbs.

24-30

30-35 35-45

21-25 25-30 30-35

3545 35-45 10minutes per pound (any weight)

Under NJ-lbs.

20-30

5. Frozen roasts can be conventionally roasted by adding

10to 25 minutes per pound more time than given in guide for refrigerated roasts. (10 minutes per pound for roasts under 5 pounds.) Defrost poultry before roasting.

Internal

Temperature ‘F

6 to 8-lbs.

18-22 22-25 28-33

20-23 24-28 28-33

30-40 30-40

10to 15-lbs.

17-20 I60°

130°-140° 150°-1600 1700-185°

130°-140° 150°-1600 170°-185°

170°-180° 170°-180° 125°-130°

Fmdtry

Chicken or Duck Chicken pieces

Turkey

325°

375°

325°

Well Done: Well Done:

Well Done:

3 to 5-lbs.

35-40 35-40

10 to 15-lbs.

20-25

Over 5-lbs.

30-35

Over 15-lbs.

15-20

185°-1900 185°-1900

In thigh:

185°-1900

Page 28

Broiling

Broiling is cooking food by intense

radiant heat from the upper unit in

the oven. Most fish and tender cuts

of meat can be broiled. Follow these steps to keep spattering and

smoking to a minimum. Step 1: If meat has fat or gristle near

edge, cut vertical slashes through both about 2“ apart. If desired, fat may be trimmed, leaving layer

about 1/8” thick. Step 2: Place meat on broiler rack

in broiler pan which comes with range. Always use rack so fat drips into broiler pan; otherwise juices may become hot enough to catch fire.

Step 3: Fbsition shelf on recommended

shelf position as suggested in Broiling Guide on opposite page. Most broiling is done on C position, but if your range is connected to 208 volts, you may wish to use higher position.

Step 6: Turn food only once during cooking. Time foods for first side per Broiling Guide.

Turn food, then use times given for

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

Step Z Turn OVEN SET knob

to OFF. Serve food immediately,

and leave pan outside oven to cool during meal for easiest cleaning.

Use of Aluminum Foil

Questions & Answers ‘-’

Q. Why should I leave the door closed when broiling chicken?

A. Chicken is the only food

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

Q. When broiling, is it necessary

to always use a rack in the pan?

A. Yes. Using the rack suspends

the meat over the pan. As the meat cooks, the juices fall into the pan, thus keeping meat drier. Juices are protected by the rack and stay

cooler, thus preventing excessive spatter and smoking.

Q. Should I salt the meat before broiling?

A. No. Salt draws out the juices

and allows them to evaporate. Always salt after cooking. Turn meat with tongs; piercing meat

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

Step 4: Leave door ajar a few inches

(ex~eptwhen broiling chicken).

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

Step 5: Turn both OVEN SET and OVEN TEMP knobs to BROIL.

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

1. If desired, broiler pan maybe

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

ALWAYSBE CERTAIN TO MOLD FOIL THOROUGHLY 10 BROILER RACK, AND SLIT FOIL ~ CONFORM WITH SLITS IN RACK. Broiler rack is designed to minimize smoking and

spattering, and to keep drippings

cool during broiling. Stopping fat

and meat juices from draining to the broile} pan prevents rack from serving its pu~-ose, and juices may become hot enough to catch fire.

2. DO NUI’ place a sheet of

aluminum foil on shelf. To do so may result in improperly cooked foods, damage to oven finish and increase in heat on outside surfaces of the oven.

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

A. In some areas, the power

(voltage) to the range maybe low. In these cases, preheat the broil unit for 10minutes before placing broiler pan with food in oven.

Check to see if you are using the

recommended shelf position. Broil

for longest period of time indicated

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

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 sticking to the surface. However,

spraying the broiler rack lightly with a vegetable cooking spray before cooking will make cleanup easier. ‘“’

Page 29

Broiling Guide

Broiling

““-

1. Always use broiler panand rack

that comes with your oven. It is

designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan.

2. Ovendoor should beajar feral

foods except chicken; there is a special position on door which holds door open correctly.

3. Forsteaks andchops, slash fat evenly around outside edges of meat.

Quantity andlor

Food Bacon %-lb. (about 8

Ground Beef

Well Done

Beef Steaks

Rare

Nledium (1 to 1%-lbs.)

Well Done Rare

hledium (2 to 2fi-lbs.) Well Done

Chicken

Thickness

thin slices)

l-lb. (4 patties)

7!2 to %-in. thick

l-inch thick

1%-in. thick

1 whole (2 to 2%-lbs.), split lengthwise

To slash, cut crosswise through 6. Broiler does not need to be outer fat surface just to the e~ge of the meat. Use tongs to turn meat over to prevent piercing meat and losing juices.

4. Ifdesired, marinate meatsor chicken before broiling. Or brush with barbecue sauce last5to 10

minutes only.

5. When arranging food on pan, do not let fatty edges hang over sides, which could soil oven with fat dripping.

preheated. However, for very thin foods, or to increase browning, preheat if desired.

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

1% times per side.

8. If your range is connected to

208 Volts, rare steaks may be broiled

by preheating broil heater and

positioning the oven shelf one position higher.

Shelf

Position

c 7 4-5 Up to 8 patties take about same time.

c 7 c c 13 13 recommended.

c 10 c 15 c 25

A 35 10-15 Reduce times about 5 to 10 minutes per

First Side Second Side

Time, Minutes

‘/2

Time, Minutes

14-16

20-25

Comments

3‘/2

7 9 before browning. Pan frying is

7-8 Slash fat.

Arrange in single layer.

Space evenly.

Steaks less than I inch cook through

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

Bakery Products

Bread (Toast) or Toaster Pastries

English Muffins

Lobster Tails (6 to 8-oz. each)

Fish

Ham Slices

~precooked)

Pork Chops

\Vell Done 2 (l-in. thick)

bnb Chops

\ledium 2(1 inch) Well Done about 10to 12 oz.

\ledium

Well Done

%+’

Wieners and similar

precooked sausages, bratwurst

2 to 4 slices

1 pkg. (2) 2 (split)

2-4

l-lb. fillets % to %-in. thick

l-in. thick

2(% inch)

about 1lb.

2(1 % inch)

about 1lb.

l-lb. pkg. (10)

c B

c 8 4-7 Slash fat. c 10

c 10

1%-2

3-4

13-16

iO 13

‘/2 Space evenly. Place English muffins

Do not Cut through back of shell. Spread

turn over.

8 Increase times 5 to 10 minutes per side

10 Slash fat. 13

4-6

12-14

1-~

cut-side-up and brush with butter, if desired.

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

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

for 1%-inch thick or home cured.

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

Page 30

Operating the SeM-C1eanin.gOven

Before Setting Oven Controls, Check These Things:

Step 1:

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

the self-clean cycle.)

Step 2: Wipe up heavy soil on oven bottom.

How to Set Oven for Cleaning

Step 1: Turn OVEN SET and OVEN TEMP knobs to CLEAN. Controls

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

Step 2:

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

...---l.,,*,

Step 3: Set the automatic oven timer:

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

Step 3:

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

Step 4:

Close oven door and make sure oven light (D) is off.

Caution: Chrome drip pard trim rings around the surface units

should never be cleaned in the self-cleaning oven.

● Make sure both the range clock

and the START dial show the correct -

time of day. When the START knob ‘

is pushed in and turned, it will “pop” into place when the time shown on the range clock is reached.

● Decide on cleaning hours

necessary. Recommended Cleaning Time:

Moderate Soil—2 hours

(thin spills and light spatter)

Heavy Soil—3 hours

(heavy, greasy spills and spatter)

● Add these hours to present time

of day, then push in and turn STOP dial clockwise to this desired stop time. CLEANING light glows,

showing cleaning is starting.

The LOCKED light will glow,

indicating oven is hot and the door cannot be opened. Oven door and window get hot during self-cleaning.

DO NOT TOUCH.

.--’

Page 31

Follow These Steps after Self-Cleaning

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

Step 1:

When LOCKED light is off, slide the LATCH HANDLE to the lefi as far as it will go and open the door.

Step 2:

Turn OVEN SET knob to OFF.

Step 3:

Turn OVEN TEMP knob to WM.

NOTE: To start and stop cleaning

at a later time than shown on clock, push in and turn START dial to time you wish to start. Add the hours needed for cleaning to this “start” time, then push in and turn SlOP dial to this desired “stop” time. Oven will automatically turn on and off at the set times.

Questions and Answers

Q. Why won’t my oven clean immediately even though I set all the time and clean knobs correctly?

A. Check to be sure your START

dial is set to the same time as the

range clock. Also check to be sure LA~H HANDLE is moved

to the right.

Q. If my oven clock is not

working, can I still self-clean my oven?

A. No. Your Automatic Oven

Timer uses the range clock to help

start and stop your self-cleaning

cycle.

Q. Can I use commercial oven cleaners on any part of my self-cleaning oven?

A. No cleaners or coatings should

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

Q. Can I clean the Woven Gasket around the oven door?

A. No, this gasket is essential for

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

Q. After having just used the oven, the LOCKED light came on and I could not move the LATCH HANDLE. Why?

A. After several continuous high-

temperature bakings or broilings, the LOCKED light may come on, The oven door can’t be latched for self-cleaning while the LOCKED light is on. If this happens, let the oven cool until the LOCKED light goes off. Then the oven door can be latched for self-cleaning.

Q. What should I do if excessive

smoking occurs during cleaning? A. This is caused by excessive soil,

and you should switch the OVEN

SET knob to OFF. Open windows

to rid room of smoke. Allow the

oven to cool for at least one hour before opening the door. Wipe up the excess soil and reset the clean cycle.

Q. Is the “crackling” sound I

hear during cleaning normal? A. Yes. This is the metal heating

and cooling during both the cooking and cleaning functions.

Q. Should there be any odor

during the cleaning? A. Yes, there maybe a slight odor

during the first few cleanings. Failure to wipe out excessive soil might also cause an odor when cleaning.

Q. What causes the hair-like lines on the enameled surface of my oven?

A. This is a normal condition,

resulting from heating and cooling during cleaning. They do not affect how your oven performs.

Q. Why do I have ash left in my

oven after cleaning? A. Some types of soil will leave

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

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

A. After many cleanings, oven

shelves may become so clean they

do not slide easily. If you wish

shelves to slide more easily,

dampen fingers with a small

amount of cooking oil and rub lightly over sides of shelf where

they contact shelf supports.

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 discolor 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 32

Care and Cleaning

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

service. Follow these directions carefidly in caring for your range to assure safe and proper maintenance.

Porcelain Enamel Finish

The porcelain enamel finish is sturdy but breakable if misused. This finish is acid-resistant. However, any acid foods spilled (such as fruit juices, tomato or vinegar) should not be permitted to remain on the finish.

Cleaning Under the Range

The area under the range can be reached easily for cleaning by removing the bottom drawer. To remove, pull drawer out all the way, tilt up the front and remove it. To

replace, insert glides at back of drawer beyond stop on range glides. Lift drawer if necessary to insert easily. Let front of drawer down, then push into close.

Removable Oven Door

To REMOVE door, open to BROIL

position, or where you feel hinge catch slightly. Grasp door at sides; lifl door up and away from hinges.

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

Oven VentDuct

Your oven is vented through a grill located directly above the oven door. Clean the grill often.

Lamp Replacement

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

lamp cover and bulb cool completely before removing or replacing them.

The oven lamp (bulb) is covered with a glass removable cover which

is held in place with a bail-shaped wire. Remove oven door, if desired, to reach cover easily.

To remove:

● Hold hand under cover so it

doesn’t fall when released. With

fingers of same hand, firmly push “

back wire bail until it clears cover.

Lifi off cover. DO N~ REMOVE ANY SCREWS TO REMOVE COVER.

● Replace bulb with 40-watt home

appliance bulb.

To replace cover:

● Place it into groove of lamp

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

● Connect electric power to oven.

Page 33

Plug-In Surface Units

~ Clean the area under the drip pans

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

To make cleaning easier, the plug-

in surface units are removable.

Lift a plug-in unit about 1” above the

trim ring—just enough to grasp it—

and you can pull it out.

Do not lift a piug-in unit more than 1!’If you do, it may not lie

flat on the trim ring when you plug it back in.

Repeated lifting of the plug-in unit more than 1” above the trim

ring can permanently damage

the receptacle.

Caution: Be sure all controls are turned to OFF and surface units are cool before attempting to remove them.

After removing a plug-in unit, remove the drip pan/ring under the unit and clean it according to directions in the Cleaning Guide on page 35. Wipe around the edges of

the surface unit opening. Clean the area below the unit. Rinse all washed areas with a damp cloth or sponge.

Receptacle

Drip Pan/Ring

To replace a plug-in unit:

● Place the drip pan/ring into the

surface unit cavity found on top of the cooktop so the unit receptacle can be seen through the opening in the pan.

● Insert the terminals of the plug-in

unit through the opening in the drip pan and into the receptacle.

● Guide the surface unit into place

so it fits evenly into the trim ring.

CAUTION

● Do not attempt to clean plug-in

surface units, plug-in griddle or grill heating units in an automatic dishwasher.

● Do not immerse plug-in surface

units in liquids of any kind.

● Do not bend the plug-in surface

unit plug terminals.

● Do not attempt to clean, adjust

or in any way repair the plug-in receptacle.

(

AdjWing Oven Thermostat

Use time given on recipe when cooking fmt time. Oven thermostats,

in time, may “drift” from the factory setting and differences in timing between an old and a new oven of 5 to 10 minutes are not unusual. Your oven has been set correctly at the factory and is more apt to be accurate than the oven which it replaced. However, if you

find that your foods consistently brown too little or too much, you may make a simple adjustment in the thermostat (Oven Temp) knob.

PULL KNOB OFF OF SHAFT, LOOK AT BACK OF KNOB AND

NCYI’ECURRENT SETTING,

BEFORE MAKING ANY

ADJUSTMENT. To increase temperature, turn

toward HI; to decrease turn toward LO. Each notch changes temperature

10degrees.

?Oadjust oven thermostat:

1. Pull off knob. Loosen both

screws on back of knob.

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

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

Recheck oven performance before making an additional adjustment.

6’

Page 34

Cleaning Guide

NOTE: Let range/oven parts cool before touching or handling.

PART

Reflector ● Soap and Water

Collector

Grease

and

Shield

Griddle

Bake Unit and Broil Unit

Broiler Pan and Rack

MATERIALS TO USE

● Soap-Filled Scouring Pad

● Plastic Scouring Pad

● Chrome Polish

● Warm, Soapy Water

● Plastic Scouring Ball

● Warm, Soapy Water

● Plastic Scouring Pad

● Warm, Soapy Water

● Soft Cloth

● Plastic Scouring Pad

● Soap and Water

c Soap-Filled Scouring Pad

● Plastic Scouring Pad

Control Knobs:

● Mild Soap and Water

Range Top and Oven

outside Glass Finish

● Soap and Water

GENERAL DIRECTIONS

Letgrillheaterand reflectorcool.

Remove grill heater and lift out reflector. Reflector may be cleaned in self-cleaning oven if excess grease and residue are removed, or by hand using one of the materials at left.

Never use steel wool or abrasive cleaners. For easier cleaning, pan maybe lined

with aluminum foil, but be sure to notch foil so it doesn’t touch plug-in heating element prongs. Do not clean in self-cleaning oven.

Do not clean in self-cieaning oven. Can be cleaned in dishwasher.Grates

Do not use abrasive cleaners. Do not clean in dishwasher. Dry terminals.

Do not clean the bake unit or broil unit. Any soil will burn off when the unit is heated. N(YI’E: Bake unit is hinged and can be lifted gently to clean oven floor.

Drain fat, cool pan and rack slightly. (Do not let soiled pan and rack stand in oven to cool. ) Sprinkle on detergent. Fill pan with warm water and spread cloth or paper towel over rack. Let pan and rack stand for a few minutes. Wash; scour if necessary. Rinse and dry. O~lON: Clean pan and rack in dishwasher.

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

Clean outside of cooled black glass door with a glass clcancr that does not contain ammonia. Wash other glass with cloth dampened in soapy water. Rinse and polish with a dry cloth. If knobs arc removed, do not allow w~ter to run down inside surface of glass while cleaning.

Chrome Side Trims and Trim Strips

Porcelain Enamel Surface*

Inside Oven Door*

Oven Gasket*

● Soap and WaterMetal, including

● Paper Towel

● Dry Cloth

● Soap and Water

Wash, rinse, and then polish with a dry cloth. DO N~ USE steel wool,

abrasives, ammonia, acids, or commercial oven cleaners which may damage

the finish.

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

to wipe up right away. When the surface has cooled, wash and rinse. For other spills, such as fat smatterings, etc., wash with soap and water when

cooled and then rinse. Polish with a dry cloth.

Clean ONLY the door liner outside the gasket. The door is automatically cleaned when the oven is in the self-cleaning cycle. If spillover or spattering should occur in cooking, wipe the door with soap and water. DO NOf rub or damage gasket.

Avoid getting ANY cleaning materials on the gasket.

Page 35

PART Oven Liner

MATERIALS ‘Ill USE

● Soap and Water

GENERAL DIRECTIONS

Cool before cleaning. Frequent wiping with mild soap and water will prolong the time between major cleanings. Be sure to rinse thoroughly.

Shelves

(See Self-Cleaning

● Soap and Water

Shelves can be cleaned in Self-Cleaning oven or dishwasher, or by hand,

using soap and water. Rinse thoroughly to remove soap after cleaning.

Oven Directions)

Storage Drawer

● Soap and Water

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

Calrod” Surface Unit Coils and Grill Heater

Spatters and spills burn away when coils are heated. After meal, remove all cookware from surface units and heat soiled units at HI. Let soil burn off about a minute and switch units to OFF. Try not to get cleaning materials on coils. If you do, wipe off with damp paper towel before heating surface unit.

DO NOT handle the unit before completely cooled. DO NOT attempt to clean the plug-in units in the self-cleaning oven. DO N~ immerse plug-in units in any kind of liquid.

DO N~ wash in dishwasher.

Chrome-Plated

Drip I%n/Rings ● Stiff-Bristled Brush

● Soap and Water

● Soap-Filled Scouring Pad

(Non-metallic)

Clean as described below or in dishwasher. DO N~ CLEAN IN SELFCLEANING OVEN–they will discolor. Wipe after each cooking so

spatter will not “burn on” next

use any or all cleaning materials mentioned. Rub

time you cook. To remove “burned-on” spatters,

lighffy with scouring pad to

unnoticed

prevent scratching of the surface.

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

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

Page 36

Questions? Use This Problem Solver

PROBLEM

OVEN WILL NOT WORK

OVEN LIGHT DOES NUI’WORK

FOOD DOES N~ BROIL PROPERLY

FOOD DOES NOT ROAST

OR BAKE PROPERLY

POSSIBLE CAUSE AND REMEDY

Plug on range is not completely inserted in the electrical outlet. The circuit breaker in your house has been tripped, or a fuse has been blown.

Oven controls not properly set. Door left in locked position after cleaning.

Light bulb is loose or defective. Tighten or replace. Switch operating oven light is broken. Call for service.

OVEN SET knob not set at BROIL. OVENTEMP knob not set at BROIL. Door not left ajar as recommended. Improper shelf position being used. Check Broiling Guide.

Necessary preheating was not done. Food is being cooked on hot pan. Cookware is not suited for broiling. Aluminum foil on broil pan rack not fitted properly and slit as recommended.

OVEN SET knob not set on BAKE. OVEN TEMP knob not set correctly. Shelf position is incorrect. Check Roasting or Baking Guides. Oven shelf is not level. Incorrect coolnvare or cookware of improper size is being used. A foil tent was not used when needed to slow down browning during roasting.

CALROD@ SURFACE UNITS NOT FUNCHONING PROPERLY

GRILL OR GRIDDLE

UNITS N~ FUNCHONING PROPERLY

FOODS STICK TO GRILL OR GRIDDLE

Surface units are not plugged in solidly.

Trimringskirippans are not set securely in the rangetop. Surfhceunit controlsare not properly set. Entiremodule is not pluggedin properly.

Grill or Griddle Heat Unit not plugged in solidly. Suri%ceunit controls are not properly set. Elements of unit are not assembled correctly. Aluminum foil used to line drip pan in contact with electrical contact.

Griddle was not pre-seasoned before first use. Surface of grill or griddle was not greased before cooking.

Food being cooked with too high heat setting. Non-stick coating of griddle has been damaged by use of sharp instruments

or abrasive cleaners.

.-1.

Page 37

PROBLEM

POSSIBLE CAUSE AND REMEDY

EXCESSIVE SMOKE FROM GRILLED

MEA=

OVENWILL NOT SELF-CLEAN

High air-flow vent hood is not being used. Accumulated grease in drip pan or food soils on grate are causing excess smoke. Fats were not trimmed from meats prior to cooking.

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

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

A thick pile of spillover, when cleaned, leaves a heavy layer of ash in spots which

could have insulated the area from further heat.

Latch not moved to the right.

OVEN DOOR WON’T LA~H

Turn OVEN SET knob to CLEAN. Glowing Locked Light after knob is turned indicates oven is too hot from previous use and door won’t latch. To cool oven, open door wide, then Latch can be moved.

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

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

GE Answer Center”

800.626.2000 consumer information service

-.&

Page 38

Notes

---a

Page 39

If YouNeed Service

To obtain service. see your warranty on the back page of this book.

We’re proud of our service and want you to be pleased. If for some

reason you are not happy with the service you receive, here are three steps to follow for further help.

FIRST, contact the people who serviced your appliance. Explain why you are not pleased. In most cases, this will solve the problem.

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

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

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

Major Appliance Consumer Action P~nel 20 North Wacker Drive Chicago, Illinois 60606

Page 40

YOUR GENERAL ELECTRIC RANGE

WARRANTY

Save proof of original purchase date such asyour sales slip or cancelled check to establish warranty period.

WHAT IS COVERED

WHAT IS NOT COVERED

FULL ONE-YEAR WARRANTY

For one year from date of original purchase, we will provide, free of charge, parts and service labor in your home to repair or any parf of because of a manufacturing defect.

● Service trips to your home to

teach you how to use the product.

Read your Use and Care material.

If you then have any questions about operating the product, please contact your dealer or our Consumer Affairs office at the

address below, or call, toll free:

GE Answer Cente@

800.626.2000

consumer information service

c Improper installation.

the range that fails

replace

This warranty is extended to

the original purchaser and any succeeding owner for products purchased for ordinary home use

the 48 mainland states, Hawaii

and Washington, D.C. In Alaska the warranty is the same except that it is

LIMITED because you must pay to ship the product to the service shop or for the service technician’s travel costs to your home.

All warranty service will be provided by our Factory Service Centers or by our authorized Customer Care” servicers during normal working

hours. Look in the White or Yellow Pages

of your telephone directory for

GENERAL ELECTRIC COMPANY, GENERAL ELECTRIC FACTORY SERVICE, GENERAL ELECTRIC-

HOTPOINT FACTORY SERVICE or GENERAL ELECTRIC CUSTOMER CARE@ SERVICE.

● Replacement of house fuses or

resetting of circuit breakers.

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

. Damage to product caused by accident, fire, floods or acts of God.

WARRANTOR IS NOT RESPONSIBLE

FOR CONSEQUENTIAL DAMAGES.

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

may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

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

—

Part No. 164 D1352P156 1 Pub. No.49-4947

8-88

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

adequate electrical, gas, exhausting

and other connecting facilities.

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

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

JSP48GJ

JSP49GJ

GE JSP48GJ, JSP49GJ Use and Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual