GE JSP50GN Use and Care Manual

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Page 1

Contents

Electric Slide-h Modular Range

—

Aluminum Foil Anti-Tip Device

Appliance Registration Canning Tips

Care and Cleaning Clock

Consumer Services 47 Energy-Saving Tips

Features Installation Instructions

Model and Serial Numbers Oven Controls

Modules

GreaseJars Griddle

Griddle Cooking Guide Grill

Grill Cooking Guide Module Cover

Open Coil Radiant

Solid Disk

6,7,18,21,34,38

4,17,29

3,43

31-39

42,43

24,25,

12-22

20,21

17,18

6, 12,33

6,7

14 16

Oven

Baking,

2 9

Broiling, Broiling Guide Door Gasket

Door Removal Light; Bulb Replacement

Preheating Roasting, Roasting Guide 28

Self-Cleaning Instructions 35-37 Shelves

Thermostat Adjustment Toe Space Filler

Problem Solver Safety Instructions

Surfkce

Control Settings Cookware Tips

Surface Cooking Guide

Warranty

GE Answer Center

800.626.2000

Baking

Guide

Module Cooking 8-22

23-30 26,27

29,30

4,35

34 34

5,27

23,26,28-30

37 42

40,41

2-4

10, 11

Back Cover

—

ModelJSP50GN

GE Appliances

—— . .

Page 2

Help us help you...

IMPORTANT

llefore

read It is intended

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):

using your range,

this

book carefully.

help you operate

Consumer Affairs GE Appliances Appliance Park Louisville, KY 40225

If you received a damaged range or modular components . . .

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

Write down the model and serial numbers.

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.

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

Check the Problem Solver in the back of this book. It lists causes of minor operating problems that you can correct yourself.

If you need service...

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

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

FIRST, contact the people who

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

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

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

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

Major Appliance

Consumer Action Panel 20 North Wacker Drive Chicago, IL 60606

the

Accessories

To add versatility to your modular range, accessories are available at extra cost from your GE Appliances dealer. See General Information about Modules.

SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

IMPORTANT SAFETY NOTICE

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

The fiberglass insulation in clean ovens gives off a very small amount of carbon monoxide during the cleaning cycle. Exposure can be minimized by venting with an open window or using a ventilation fan or hood.

When You Get Your Range

● Have the installer show you

the location of the circuit breaker or fuse.

● Be sure your appliance is

properly installed and grounded by a qualified technician in accordance with the provided Installation Instructions.

When using electrical appliances, basic safety precautions should

be following:

● Use this appliance only for its

intended use as described in this manual.

● Don’t attempt to repair or

replace any part of your range unless it specifically recommended in this book. All other servicing should be referred to a qualified technician.

Mark it for easy reference.

followedj

including the

self-

““–

Page 3

IMPORTANT SAFETY INSTRUCTIONS

.Wad

all instructions before using this appliance.

-efore

performing any

service,

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

WARNING-Ail

Anti-Tip device sure the chain fits securely into

the slot in the device.

IEVOU

when you push Please refer to the Anti-Tip device Installation Instructions in this book.

●

Do not leave children

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.

●

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 TO CHILDREN

SHOULD NOT BE STORED IN CABINETS ABOVE A

RANGE

.\AN@3-CHILDREN

CLIMBING ON THE RANGE TO REACH ITEMS COULD

BE SERIOUSLY INJURED.

DISCONNECT THE

ranges can tip and injury could

,.b

,.4

pull the range out from the

.1 for any reason, make sure

device is properly engaged

OR ON THE

,CKSPLASH

result. To prevent accidental tipping of the

range,

the

wall or

floor installing the

supplied.-Make

the

range back.

OF A

attach it

alone-

●

Never wear loose-fitting or hanging garments while using the appliance.

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

●

Use only dry pot

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

●

For your safety, your appliance for warming or heating the room.

●

Do not leave paper cooking utensils, or food in the oven when not in use. Do not store flammable materials in an oven or near the cooktop.

●

NOT STORE OR USE COMBUSTIBLE MATERIALS, GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE.

●

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.

Flammable

holders—

pot

holders on hot

bulky

never

use

products?

. Do not touch module elements or interior surface of oven.

These surfaces may be hot

enough

are dark in color. after use, do clothing or other flammable materials contact module elements, cooktop surfaces nearby modules or any interior area of the time for cooling, first.

Potentially hot surfaces include the grill 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 may be hot when the door is opened.

* When cooking pork,

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

●

grease wells clean to reduce smoking and avoid grease fires.

to burn even though they

IMring

and

not

touch or

oven;

allow sufficient

. .

least 170°F.

Keep the reflector plates and

let

Oven

●

Stand away from range when opening oven door. Hot air or steam which escapes can cause burns to hands, face and/or 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.

(continued next page)

Page 4

Important SAFETY INSTRUCTIONS

●

the

●

Keep

oven

free from grease

buiklup.

●

Place oven

position while

shelf in desired

oven

is COOL If

shelves must be handled when hot, do not let potholder contact heating units

●

Pulling

the oven.

out shelf to the shelf stop is a convenience in lifting heavy foods.

precaution against burns touching hot surfaces of the

door or oven

When using cooking

roasti~g

the manufacturer’s directions.

c Do

not use your oven to dry

newspapers.

can catch fire.

Self-Clean~ng

● Do not clean door gasket

before reading special cleaning

instructions in

section of this book. The door gasket is essential for seal. Caution should be taken not to damage or move the gasket.

●

Do not use oven

commercial oven cleaner or oven liner protective coating of any kind

shouid

any part of the oven.

●

Self-clean only parts listed in this Use and self-cleaning the broiler pan, shelves and cookware.

●

Listen for the fan noise. If you

don’t hear the during the self-clean cycle, call

for

service before using the

clean cycle again.

●

Be sure to spillage before starting the cleaning operation.

is also

walk.

bags in oven,

If overheated, they

the

Oven

Self-Clean

good

cleaners. No

be used in or around

Care

Book.

Before

oven,

remove

other

fan

sometime

wipe

up excess

from

self-

malfunctions, turn off and disconnect the power supply.

Have serviced by a qualified technician.

Surface

●

appliance has modules each equipped with a six-inch and an eight-inch heating element. Select cookware having flat

bottoms large enough to cover

the selected heating element. The use of undersized cookware will expose a portion of the heating element to direct contact and may result in ignition of clothing. Proper relationship of cookware to

efllciency.

unattended at high or medium high heat settings.

cause smoking and greasy spillovers that may catch fire.

●

using the grill. * NEVER USE WATER ON A

GREASE FIRE.

vent duct are not covered and

are in place.

during cooking could damage range

Q Don’t

line drip pans

the oven except as described in this book. Misuse could result in a shock, fire hazard the range,

●

glass/cwunic,

other suitable for range-top service;

others may break because of the sudden change in temperature. See section on Surface Cooking for suggestions.

self-cleaning mode

Cooki~g

Use

proper pan

burner

will also improve

Never leave modules

Never leave the kitchen

Be sure drip pans and the

parts

and wiring.

use aluminum foil to

Only certain types of

glazed

containers are

Modules

size-This

Boilovers

whila

Their absence

anywhere in

damage to

glass,

earthenware or

(continued)

.-,

minimize the possibility of

burns.

rnaterial~

imition of flammabki

and spillage, the handle of a container should be turned toward the center of the

cooktop

without extending over nearby elements.

●

Always turn module control to

OFF before removing cookware.

●

To avoid the possibility of a burn or electric shock, always be certain that the controls for all elements are at OFF position and all elements are cool before attempting to remove any module.

c Do

not immerse or soak

removable modules. Do not put

them in a dishwasher. self-clean the modules in the

●

When flaming foods are under the hood, turn the fan off. The fan, if operating, may spread the

●

Foods for frying should be as dry as possible.

flame.

Frost on frozen foods or moisture on fresh foods can cause hot fat to bubble up

and over sides of pan.

●

Use least possible amount of fat for effective shallow or deep-fat frying.

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

●

If a combination of oils or fats

will be used in frying,

together before heating. Always heat fat slowly, and watch as it heats,

●

Use deep fat thermometer

whenever possible

to prevent overheating fat beyond the smoking point.

not

oven

stir

SAW THESE INSTRUCTIONS

Page 5

Installing

Energy-Saving

Range

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, and it is recommended that these simple and inexpensive instructions be followed.

The range should be installed on a

l/4-inch thick sheet of plywood (or

similar material) as follows:

the floor covering ends at the

front of the range, the area the

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

When

Leveling the Range

—

a 1 X“ open end or adjustable wrench to equally back out the four legs. The flanges (rims) below the sides raised above the top of the counter. Carefully slide the range into its installation space. Observe that it is clearing the countertop. Then place a spirit level or a glass measuring cup partially filled with water on one of the oven shelves to check for levelness. If using a spirit level, take two readings, with the one direction and then the other.

Adjust the four legs carefully. Level the range front to back and side to side. The range must not hang from the countertop.

—

the cooktop must be

level

placed diagonally first in

Tips

Surface Cooking

● Use cookware of medium weight

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

● Cook fresh vegetables, with a

minimum amount of water, in a

covered pan.

● Watch foods when bringing them

quickly to cooking temperatures at

HI and MED HI heat settings.

When food reaches its 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 a

boil, then turn setting to OFF

position and cover cookware with

a lid to complete the cooking.

-o

● Use correct heat settings for the

cooking task:

HI—to start cooking (if time

allows, do not use HI heat setting

to start).

MED HI—quick browning.

MED—s1ow frying.

MED LO—to finish cooking (most

quantities), simmer, double boiler

heat.

LO—to maintain serving

temperature of most foods.

● When boiling water for tea or

coffee, heat only amount needed. It

is not economical to boil a container full of water for one or two cups.

Griddle Cooking

● Preheat the 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 the oven only when

necessary. Most foods will cook satisfactorily without preheating the oven. If you find preheating is necessary, put the food in the oven promptly when the tone sounds to indicate the cooking temperature is achieved.

● Always turn the oven off before

removing food.

● During baking, avoid frequent

door openings or keep the door open as short a time as possible if it is opened.

● Use residual heat in the oven

whenever possible to finish cooking casseroles, oven meals, etc. Also, add rolls or precooked desserts to the warm oven, using the 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 Your Modular Grill/Griddle Range

See

the General Information About Modules section of this book.

Oven Door Gasket

Please read specific instructions for care

and cleaning of the oven door gasket.

Page 7

—

Features Index

Modules

1 Open Coil Module

2 One-Piece Chrome-Plated

Drip Pan/Trim Rings

3 Open Coil Plug-In Elements

4 Solid Disk Element Module

5 Radiant Module

Grill Module Reflector Plates (Support Grill

Element and Griddle. Fit directly into Grease Wells.)

Grill Element (Plug-in element used

when cooking with Grill or Griddle.) Grill Grids

Griddle is being support foods being grilled.)

‘9 Grease Wells (Permanently located

under Grill Element. Plug-in element used when cooking with grill or griddle.)

Griddle Module (Remove when not

—

in use. Use for meats, pancakes or other foods usually prepared in frying pan or electric skillet.)

(Two)

(Remove when

used.

Grids

Cooktop

Module Element Controls

12 Master Indicator Light for

Modules (When any element is on, this light will come on and stay on until the element is turned off.)

13 Oven Controls

Automatic Oven Timer (Turns the oven on and off automatically.)

Oven Control and Thermostat Clock Timer (Lets you time any kitchen function, even when the

oven is in use.) Oven “ON” Indicator Oven Display Panel Lock Light (Appears during

self-clean. The Door Lock Lever must be moved to the lock position.)

Explained

on page

15 16

17, 18

20-22

24,25

24,37

24 24

24 24 36

Explained

Features Index

Cooktop

14 Set Knob

(Lets you set oven temperature, clock, timer and HI or LO broil.)

15 Oven Cancel Button

(Push it to cancel any operation.)

16 Oven Vent

(Located at right rear of cooktop area. May get hot during oven use.)

(continued)

on page

24,2536

24,25,36

4,34

Oven

17 Oven Liner 18 Embossed Shelf Supports

(See positions for shelves as recommended in the Baking, Roasting and Broiling Guides.)

19 Oven Shelves (Two) 20 Broil Element 21 Bake Element (Maybe lifted

gently for cleaning oven floor.) 22 Interior Oven Light 23 Oven Light Switch 24 Broiler Pan and Rack 29,30,34

23,26,

28-30

23,33 29,39 26,39

34 23

Lower Compartment

25 Model and Serial Number Plate 26 Grease Jars 27 Anti-Tip Device

(See Installation Instructions.)

3,5,43

—

Page 8

Suflace

c~~g

See SutiaceModuleCookin~ Guide.

Surface Cooking with Infinite Heat Controls

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 LO. 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.

MED I

—

How to Set the Module Controls

Heat Settings Guide

HI—Quick start for cooking; bring

water to boil.

MED HI—Fast fry, pan broil;

maintain fast boil on large amount

of food.

MED—Saute and brown; maintain

slow boil on large amount of food.

MED LO—Cook after starting at

HI; cook with little water in

covered pan.

LO—Steam rice, cereal; maintain

serving temperature of most foods.

NOTE:

1. At HI and MED HI, never leave

food unattended.

smoking and greasy spillovers which may catch fire.

2. At MED LO and LO, melt chocolate or butter on small 6“ unit of each module.

Boilovers

cause

Step 1:

and-push in.

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.

Grasp desired control knob

—.

Step 2: Turn either clockwise or counterclockwise to desired heat setting.

The module controls can be set anywhere between LO and HI for a variety of heat settings.

Be sure you turn control to OFF when you finish cooking. An indicator light will glow when ANY heat in any module element

is on.

Page 9

Home Canning Tips

—

inning

open

radiant modules only. Do not use

the grill or griddle.

Pots that extend beyond 1 inch of the element’s diameter are not recommended for most surface

cooking. 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 the cooktop

surfaces surrounding the

cooking zones.

HOWEVER, DO NOT USE

LARGE-DIAMETER CANNERS

OR OTHER LARGE-DIAMETER

COOKWARE FOR FRYING OR

BOILING FOODS OTHER

THAN WATER. Most

or sauce mixtures—and all types

of frying—cook at temperatures

much higher than boiling water.

Such temperatures could eventually

_harm

modules.

should be done on the

coil,

solid disk element or

SJUIJ13

cooktop surfaces surrounding

Observe Following Points

in Canning

Be sure canner fits over center of the element. If your range does not

allow

canner to be centered on the element, use smaller-diameter pots for good canning results.

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

RIGHT

3. When canning, use recipes from reputable sources. Reliable recipes

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

and

Kerr”;

and the United States Department of Agriculture Extension Service.

4. Remember that canning is a process that generates large

amounts of steam. To avoid burns from steam or heat, be careful when canning.

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

(1)

using a pressure canner, and (2) starting with HOT tap water for fastest heating of large quantities of water.

WRONG

Ball”

CAUTION:

Safe canning requires that harmful microorganisms are destroyed and that the jars are sealed completely. When canning foods in a water-bath canner, a gentle but steady boil must be maintained for the required

time. When canning foods in a pressure canner, the pressure must be maintained for the required time.

If a solid disk or radiant element is used for canning, please note that these elements heat up and cool down more slowly than open coil elements. Because of this difference, after you have adjusted the controls, it is very important to make sure the

prescribed boil or pressure levels are maintained for the required time.

The solid disk and radiant elements have temperature limiters that help prevent damage to the cooktop. If the bottom of your canner is not flat, the element can overheat, triggering the temperature limiters to turn the element off for a time. This will stop the boil or reduce the pressure in the canner.

Since you must make sure to process the canning jars for the prescribed time, with no

interruption in processing time,

you cannot can on solid disk or

radiant elements if the bottom

your canner is not flat enough.

Page 10

Surface Module Cooking Guide

Cookware Tips

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 LO or

MED settings. Steel pans may cook unevenly if not combined with other metals.

2. To conserve the most cooking energy, pans should be flat on the bottom, have straight sides and when adding food. Frosty foods tight-fitting lids. Match the size of the saucepan to the size of the frying at high temperatures and element. A pan that extends more keep cooktop and vent system free than one inch beyond the edge of from accumulated grease. the element will not cook evenly.

3. Deep Fat Frying. Do not overfill kettle with fat that may spill over

bubble vigorously. Watch foods

Food Cereal

Cornmeal, grits, oatmeal

Cocoa

Coffee

Eggs

Cooked in shell

Fried sunny-side-up

Fried over easy

Poached

Scrambled or omelets

Fruits

Meats

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

Pan-fried: Tender chops; thin steaks up to 3/4 inch; minute

steaks; hamburgers; franks and sausage; thin fish fillets

chop!

Cookware

Covered Saucepan

Uncovered Saucepan

Percolator

Covered Saucepan

Covered Skillet

Uncovered Skillet

Covered Skillet

Uncovered Skillet

Covered

Saucepan

Covered

Skillet

Uncovered Skillet

Directions and Setting to Start Cooking

HI. In covered water to boil before adding cereal.

HI. Stir together water or milk and c~coa ingredients. Bring just to a boil.

HI.

At first perk, switch

heat to LO.

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

MED HI. Melt butter, add eggs and cover skillet.

HI. Melt butter.

HI.

In covered pan bring

water to a boil.

HI. Heat butter golden in color.

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

HI. Meh fat, then add meat. Switch to MED HI to brown meat. Add water or other liquid.

HI. Preheat skillet, then grease lightly.

pan

until

bring

light

Setting to Complete Cooking

LO or MED LO, then add cereal. Finish timing according to package directions.

“MED

t;”cook 1

to completely blend ingredients.

LO to maintain gentle but steady perk.

Turn heat off. Let eggs stand in hot water in covered saucepan

1-4

minutes for soft cooked;

15-17 minutes for hard cooked.

Continue cooking at MED HI until whites are just set, about

LO, then add eggs. When bottoms of eggs have just set, carefully turn over to cook other side.

LO. Carefully add eggs. Cook uncovered about 5 minutes at MED HI.

MED. Add egg mixture. Cook, stirring to desired doneness,

LO. Stir occasionally and check for sticking.

LO, simmer until tender.

MED HI or MED. Brown and cook to desired doneness, turning over as needed.

or 2 minutes

to 5 more minutes.

fork-

Comments

Cereals bubble and expand as they cook; use large enough saucepan to prevent

Milk boils over rapidly. Watch as boiling point approaches.

Percolate 8 to 10 minutes for

cups, less for fewer cups.

If you do not cover skillet, baste eggs with fat to cook tops

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 ~uit: Use l/4 to

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

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 I to 2 inches: 1 to 2 hours. Beef Stew: 2 to 3 hours. Pot Roast:

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

boilover.

1/2

titme.

to 4 hours.

evenly.

cup

Page 11

RIGHT

OVER1°

Food

Fried Chicken

Pwr Fried

.%uteed:

thin steaks (chuck. round, etc. ); thick or whole

Simmered or stewed

meat:

beef’; smoked pork;

“?win~ beef;

marshmallows

Pancakes or

French Toast

Pasta

Noodles or

Pressure Cooking

Puddings, Sauces, Candies, Frostings

Vegetables

Fresh

Froz,cn

Sauteed: Onions; green peppers; mushrooms; celery, etc.

-Rice and Grits

Bacon

Less tender

1 iver;

fish.

chicken; corned

tongue,

elting chocolate,

spaghetti

Cookware

Covered

Skille[

Uncovered Skillet

Covered Skillet

Covered Dutch

Oven,

Kettle 01

Large

et(

Sallccpinl

Double Boiler. Use small element

Skillet or Griddle

Covered Large Kettle or Pot

Pressore Cooker or Canner

Uncovered Saucepan

Covered

!3ruccpan

Covered

Saacepfin

Uncovered Skillet

Covered Saucepan

Directions and Setting to Start Cooking

HI. Melt MED HI to brown chicken.

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

HI. MED to brown slowly.

HI, tind

Cook until steaming.

LO.

to melt through. Stir to smooth.

MEf)

10 minutes.

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

HI. Heat until first jiggle is heard. per minute, or according to

HI. Bring just to boil.

H1. woter and preptired

covered HI.

as above. Add frozen block of saucepan bring to boil.

HI. In skillet melt fat.

HI. Bring salted water to a boil.

lat.

Switch

Mel[

fat. Switch to

Cover meat with water

cover

pan

Allow 10 to 15 minutes

HI. Heat skillet 8 to

Greuse

add pasto

Measure 1/2 to I inch

in saucepan. Add salt

saucepm

Measut”e wuter

vegetfible.

In covered

or kettle.

lightly.

slowly so

vegetable. In

bring to boil

and sah

Setting to Complete

Cooking

LO. Cover skillet and cook

until tender. Uncover

few minutes.

MED HI. Cook, turning over as needed.

LO. Cover and cook until

tender.

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

Cook 2 to 3 minutes per side.

MED HI. Cook uncovered until tender. For large amounts.

HI may be needed to keep

water at rolling boil throughout

entire cooking time. MED HI for foods cooking

10 minutes or less. MED for foods over

10 minutes. LO. To finish cooking.

MED. Cook 1 pound 10 to

or more minutes, depending

on tenderness of vegetable.

LO. Cook according to on package.

MED. Add vegetable. Cook until desired tenderness is reached.

LO. Cover to time.

and

last

lime

cook according

Comments

For crisp dry chicken, cover only after

switchinsz

minutes. Uncover and cook turning occasionally I () to

A more to start

Meat may be breaded or marinated in sauce before

Add salt or other seasoning before cooking smoked or otherwise cured.

When melting marshmallows, add milk or water.

Thick batter takes slightly time. Turn over bubbles rise to surface.

Use

large

boilover.

when cooked.

Cooker should jiggle 2 to 3 times cooker directions.

Stir frequently to prevent sticking.

Uncovered pan requires more

water

and

Break up or stir as needed while cooking.

Turn over to stir vegetable as necessary

Triple in volume Time at LO. Rice: I 2 cups water—25

I cup grits and 4 cups

40 minutes.

to LO

for I

minutes.

attention-f’ree

and

cook at MED.

if meat has not been

enough

Pasta doubles in size

longer time.

for

method is

pancttkes when

kettle

to prevent

even browning.

ufter cooking.

cup

rice and

min~tes.

water—

()

f’rying.

longer

Grits:

Page 12

General Information About Modules

A full selection of modules is available for the range cooktop.

The modules can be interchanged quickly and easily. Each module has an electrical plug which fits into a receptacle in the side of the well nearest the center of the cooktop.

Some modules are inserted and removed differently than others. See each module section for

specific instructions for installing and removing that module.

Care of Modules

Some of the modules must be cured or preconditioned before using them for the first time.

Modules and accessories should be cleaned after each use. The

longer a soil remains, the harder it is to clean. See each module section in this manual for specific instructions.

module may be immersed in water.

When not in the cooktop, modules and accessories should be stored in a clean, dry place. Always be

careful not to drop the modules or they could be damaged.

Only the griddle

Using Electric Element Modules

You must consider heat up and cool down times for the elements when determining cooking times.

Heat up and cool down times depend on initial temperature settings, the type of cookware used and the amount of food being cooked.

Start cooking at a higher setting to

heat the element faster, then turn to

a lower setting to finish cooking.

Remember, cooking continues after the element is turned off, so train yourself to turn the heat down or off before cooking is done.

Modules/Accessories

To purchase additional modules or accessories, contact your nearest GE Appliances dealer or service center. Part numbers are listed below.

Open Coil Element Module

Part Number JXGC51

This module has one 6“ and one 8“ open coil element. The elements and reflector bowls are removable for cleaning.

(:)

~ (:) “

This module has one 6“ and one 8“

solid element. The elements are made of cast iron and are sealed to the cooktop. Each element has a built-in protector that keeps it from getting too hot.

Solid Disk

Element Module

Part Number

JXGS54

Radiant Module

Part Number JXGR61

This radiant module features one

6“ and one 8“ heating coil beneath

a smooth glass surface. The two

cooking zones are shown by the

outlines on the glass. This module

provides fast heat, energy efficient

operation and is easy to clean.

With this module you can charbroil meat indoors all year long. Fat drains away and collects in ajar in the lower compartment. The element is divided so the front and back sections can be controlled separately.

This griddle sits directly over the grill element with the grill module removed. It has two drain holes so fat and meat drippings can drain into ajar in the lower compartment. The front and back of the griddle are controlled separately.

This cover fits over any module. It

is textured steel with hardwood handles along each side. It can be used as a dust cover or to hide a soiled module. If turned over, it can be used as a tray.

Grill Module

Parl Number

JXGL57

Griddle Module

Part Number JXGD59

Module Cover

Part

Numbe(

JXGM2

Page 13

Cookware Tips for Module Cooking Elements

—

use of appropriate cookware

very important for cooking on open coil, solid disk element or radiant modules.

● Aluminum cookware conducts

heat faster than other metals.

● Cast iron

and

coated cast-iron containers are slow to absorb heat, but generally cook evenly at

minimum or medium heat settings.

● Glass cookware should be used

only as the manufacturer describes.

● Do not use

wire trivet or any other kind of heat-retarding pad between the cookware and the element.

● Good pans have a thick,

flat

bottom which absorbs the heat from the cooking element. The

thick, flat bottom provides good

heat distribution from the element to the food. This cooking process requires little water, fat or electricity.

● Pans with thin, uneven bottoms

not adequately utilize the heat

ning

from the cooking element.

.Ie

food to be cooked may burn

and require more time and

electricity. You would also have to add more fat or water.

Pans with uneven bottoms are not suitable.

● Don’t use pans with rounded

bottoms. They don’t have enough contact with the cooking element to cook properly.

than the element so flow onto the cooktop and not bake onto the element. A damp cloth is

sufficient to remove the spill. Pans

should not overhang more than

1 inch beyond the surface of

an element.

● To optimize cooking time

and energy usage, you should use a pan that is the correct size for the cooking process, with a well-fitted lid to avoid evaporation loss, and cook with as little water or fat as possible. If the pan is too small, energy is wasted and spillage can flow onto the element.

● Place only dry pans on the

element. Do not place lids on the element, particularly wet lids.

● We recommend that you use only

a flat-bottomed wok. They are available at your local retail store.

To check how a pan will perform on a module element:

spillovers will

● Do not use woks that have

support rings. These types of woks will not work on Solid Disc element or Radiant modules. Using woks with support rings on open coil modules can shorten the life of the coil. Do not try to use such woks without the ring. You could be seriously burned if the wok tipped over.

● Some special cooking procedures

require specific cookware such as pressure cookers, deep fat fryers, etc. All cookware must have flat bottoms and be the correct size. The cookware should also be covered, if applicable to the cooking process.

● Except in pressure cooking with

water and water-bath canning, canning pots should not extend more that 1 inch beyond the surface of an element and should have flat bottoms.

● When canning pots do not meet

this description, the use of the maximum heat setting causes excessive heat buildup and may result in damage to the cooktop. See “Home Canning Tips” for further information.

Use

pans of the correct diameter

only. They should be slightly larger

Put 1 inch of water into the pan.

2. Bring water to a boil and observe the pattern of the bubbles

confirms a good heat transfer

and a good pot.

4. Bubbles localized in only a

as the water comes to a boil. portion of the bottom indicate

3. A uniform pattern of bubbles across the bottom of the pan

uneven contact of the pan to the

element, uneven heat transfer or

an unsuitable pot.

Page 14

open COil

Module

‘=.

‘-

How to Insert Module

Step 1:

turned to OFF. To install the module, position the electrical plug to face the inside center wall of the cooktop opening. There you will see the electrical receptacle. (A

receptacle is available in either cooktop opening.) Let the leading corners of the module rest on the cooktop surface.

Step

plug toward the receptacle until plug is engaged completely in receptacle. into the cooktop opening.

Step 3: Lower the inside edge of module into the cooktop opening

until it is flush with cooking surface.

Be sure the controls are

2: Carefully slide the module

Allow

the module to fit

See

SufiaceModuleCookin~

Guide.

How to Remove Module

Be sure the entire module surface is cool before attempting to remove the module. The open coils of the module the controls have been turned off.

Be careful not to get burned on a module that has not had sufficient time to cool after use.

Step 1:

outside edge of the module until the

modul~ base clears the cooktop

opening.

Step

2: Hold the module by the front and rear edges. Carefully slide the module away from the cooktop center until the module

plug is disengaged from the receptacle.

will

retain heat after

Lift the finger tab at the

Open Coil Module Questions & Answers

May I can foods and preserves

on my module elements? A. Yes,

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 the module element coil.

Since canning generates large amounts of steam, be careful to avoid burns from steam or heat. Canning should only be done on the module elements.

Q. Can I cover my drip pans

with foil? A. No. Clean as recommended in

the Cleaning Guide. Q. Can I use special cooking

equipment, like an oriental wok,

on any element? A. Cookware without a flat surface —

is not recommended. The life of the module elements can be shortened and the cooktop can be damaged from the high heat needed for this type of cookware. A special flat-bottomed wok can be used safely.

Q. Why am I not getting the heat

need from my module elements even though I have the controls on the correct heat setting?

off and making sure they are cool, check to make sure the plug-in elements are securely fastened into the electrical receptacle.

Q. Why is the porcelain finish on

my cookware coming off? A. If the module element heat

setting is higher than required for the cookware material, and the cookware is left indefinitely, the finish may smoke, crack, pop or burn depending on the type of cookware. Also, using too much heat over long periods for cooking small amounts of dry food may damage the finish.

but only use cookware

After turning module elements

—

Page 15

Solid Disk Module

—

See Surface Module Cooking Guide.

meral

Information

About Solid Disk Elements

Using a solid disk element is quite similar to using an electric open coil element. You will enjoy the benefits of prolonged heat retention for cooking with both types of cooking elements. However, there are important differences:

● Solid disk elements transfer heat

evenly and well. They do not glow “red hot” to cook properly, even at the HI heat setting.

● Solid disk elements reach

cooking temperature a little slower,

and hold heat longer than conventional elements. Solid disk elements have very even heat distribution. Since solid disk elements hold heat longer, you

may wish to turn the element off

sooner, and take advantage residual heat. The amount of residual heat is dependent upon the

quantity and type of food, the

terial

and thickness of the pan

the setting used for cooking.

● The red dot in the center of the

solid disk element indicates

in temperature limiters that automatically reduce the heat if a pan boils dry, if the element is turned on without a pan or if the pan is not making enough contact

with the surface

of the element.

The red dots will wear off with use without affecting the performance of the elements.

● There is retained heat in the

element. On

boilovers,

element to cool before cleaning element area.

● Solid disk element cooking takes

you a step closer to easier cleanup because the cooking surface is sealed against spills. There are no drip bowls or burner box to clean.

● You must use proper flat

bottomed cookware. Do not use

cookware that is warped, convex

concave. Improper cookware

~ld

cause unsatisfactory cooking results. See cookware tips for more information.

of the

built-

wait for

How to Insert Module

Step 1:

turned to OFF. To install the

module, position the electrical plug to face the inside center wall between the two cooktop openings. There you will see the electrical

receptacle. (A receptacle is

available in either cooktop opening.) Let the leading corners of the module rest on the cooktop

surface.

Step

plug toward the receptacle until

plug is engaged completely in

receptacle. Allow the module to fit

into the cooktop opening.

Step 3: Lower the inside edge of

module into the cooktop opening

Be sure the controls are

2: Carefully slide the module

How to Remove Module

Be sure the entire module surface

is cool before attempting to remove the module. The solid disk elements will retain heat after the controls have been turned off. careful not to get burned on a

module that has not had sufficient time to cool after use.

Step 1:

Lift the finger tab at the outside edge of the module until the module base clears the cooktop

opening.

Step 2:

Hold the module by the

front and rear edges. Carefully slide the module away from the cooktop center until the module plug is disengaged from the receptacle.

until it is flush with cooking surface.

Before Using Your Solid Disk Module for the First Time

The top working surface of solid

disk elements have a protective coating which

must

be hardened before using the elements for the first time. To harden this coating, the elements should be briefly heated without a pan (the coating will stick to the pan). Heat the elements for approximately

minutes at HI setting until the

smoking stops (this is normal). Heating of the element will

change the stainless steel element trim rings to a gold color.

T HE ELEMENT’S PROTECTIVE COATING MUST BE HARDENED TO HELP PROTECT THE ELEMENT

OVER ITS LIFE.

Page 16

Radiant Module

See Surface Module Cooking Guide.

General Information About Radiant Modules

The radiant module features heating coils beneath a smooth glass surface. The two cooking areas are shown by outlines on the glass.

When a cooking zone is activated, coils beneath the zone radiate heat through the glass to the cookware. The red glow of the coils will be instantly visible through the glass. It will take the cooking zone on the surface a few moments to heat up. The coil cycles on and and off to maintain your selected control setting. The coils have temperature limiters to prevent runaway temperatures.

● Use the same cookware that you

would use with solid disk elements.

● If you are storing modules, do not

stack them or store other materials on top of them, as damage to the class surface of the radiant module

1s hkely.

or bend the electrical plug.

Be careful not to damage

not slide across the glass surface of the module. Scratches to the surface will result.

any

cookware

How to Insert Module

Step 1:

turned to OFF. To install the module, position the electrical plug to face the inside center wall of the cooktop opening. There you will

see the electrical receptacle. A receptacle is available in either cooktop opening. Allow the leading corners of the module to rest on the cooktop surface.

Step 2:

plug toward the plug is engaged completely in the

receptacle. Allow the module to fit

into the cooktop opening. Step 3: Lower the inside edge of

the module into the cooktop

opening until it is flush with the

cooktop surface.

Be sure the controls are

Carefully slide the module

~eceptacle

until

How to Remove Module

Be sure the entire module surface is cool before attempting to remove the module. The glass surface of the module will retain heat after the controls have been turned off.

burned

had sufficient time to cool after use.

Step 1:

outside edge of the module until the module base clears the cooktop opening.

Step

front and rear edges. Carefully slide the module away from the cooktop center until the module plug is disengaged from the electrical receptacle. Store the

module carefully after cleaning.

Be careful not to get

on a module that has not

Lift the finger tab at the

Hold the module by the

—.

Page 17

Gtill

NOTE: The non-stick grill grids must be preconditioned before using them for the first time. To precondition, first wash them in soap and water and dry. Then use a paper towel to apply a small amount of cooking oil to the grids. Remove excess oil with a clean paper towel.

Use the grill for preparing meals with the appearance and flavor of commercially char-broiled meats. The grill must be very hot for this type of cooking and smoke and spatter is to be expected. Be

to use your venting system when grilling to help minimize smoke.

The grill must be preheated to get the grill components hot enough to sear the meat, sealing in the juices. Preheat the grill on HI for 5 to

—

~nutes,

Cooking Guide for more information.

The grill element is divided so the front and rear sections are

controlled separately.

heat both sections to the same temperature for cooking large

amounts of the same food, or you can vary the temperatures on front and rear for cooking two different foods. Also, you can save energy when cooking small amounts of food by turning only one section on and” leaving-the other off entirely.

NEVER LEAVE THE KITCHEN while grilling meats or other juicy foods. Fats and juices drip on the hot grill element and may cause flame-ups. When grilling, you should always be present to control flame-ups so they do not get out of hand.

Module

i-ill

Module

then turn back to the

.ommended setting. See the Grill

Seethe Grill Cooking Guide.

sure

You can

Reflector Plates _

Grill Element

If you have a bad flame-up and there is danger of the fire spreading, take the following steps immediately:

Turn the grill controls to OFF, and turn the overhead vent hood or venting microwave fan off.

2. Use a long-handled utensil to remove the food from the grill. Be

careful not to get burned.

The fire should start to go out. If it does not, smother the flames by covering the entire grill module with a large cookie sheet, the lid

from a large roasting pan, the griddle or the module cover.

use water on a grease fire.

Never try to use charcoal or flavored wood chips in the well under the grill grids. Use of charcoal indoors without proper ventilation produces carbon monoxide that can be fatal. Also, burning charcoal in the well will permanently damage the porcelain coating in the well.

Never

● Never line the grill grid or the

porcelain enameled grease well with aluminum foil. Doing so may block drainage of grease, causing excessive smoking, fire or module damage.

How to Assemble the Grill Module

insert the grill:

Step 1:

cooktop grill position are OFF. Step 2: Place the two reflector

plates in the grease well as shown in the illustration above.

Step

with both hands near the plug, Keeping the element as nearly horizontal as possible, push the plug firmly into the receptacle to ensure complete contact (see

illustration above). The element

should lie flat and rest on the

ridges of the reflector plates. Step 4: Place the two

into the opening in the cooktop over the grill element.

Be sure the controls for the

3: Grasp the grill element

grill

grids

—

Page 18

Grill Tips

● Do not leave grill unattended

while it is in use.

● Do not use pots or pans on your

grill. You could be seriously burned by heat from the

grill

when reaching for the pot handle. Pots or pans may trap heat from the grill and result in damage to the grill grates or grill finish.

● Use the grill module ONLY with

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

● Remove accumulated grease

from the non-removable grease well after each use to lessen

smoking and odors. Be sure opening to grease tube is clean. Grease buildup can become a fire hazard.

● Make sure grease collector jars

and reflector plates are clean and

in place before using the grill. Remove grease from the grease collector jam after each use to avoid

spillovers.

“

Grates should be oiled or sprayed with a non-stick, salt-free vegetable oil before cooking to prevent sticking.

● Preheat the

grill

for 10 minutes at HI heat setting, then turn to desired setting for cooking.

● Trim fat from meats before

placing on grill. This will reduce

smoking and lessen grease buildup in the grease well.

● Allow space between foods when

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

● Occasionally rearrange foods on

the grill to prevent sticking and provide better browning.

● 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.

Questions and Answers

Q. How can I keep barbecued meats from developing an

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

When cooking foods of various sizes and thicknesses, start larger or thicker pieces first and add quicker cooking, smaller 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?

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?

Probably not. Suggested cooking times should be used only as a general guide. Variables

in food can change cooking

times required.

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 15 to 20 minutes of cooking time for best results.

Q. Should I use the oven hood

during preheating? A. Yes.

Turning the ventilation hood on during preheating helps evacuate 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 open coil elements.

Q. Foods cooked on my

grill

are not browning as much as I would like. What could cause this?

A longer preheating and grill time may be necessary to achieve the desired results.

NOTE:

It is recommended that you have a dry chemical, foam or Halon type fire extinguisher where you can easily reach it in case of a cooking fire. NEVER USE WATER ON A GREASE FIRE as it is likely to spread the flames. Read the instructions on the extinguisher ahead of time and be prepared to follow them in case of a cooking fire.

Page 19

Grill Cooking Guide

—

not leave range unattended

Uuring

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

“preheat” (knobs turned

Preheat at HI setting for

10 minutes before grilling. Turn to heat setting in guide or your cookbook for the food you are grilling.

2. Trim excess fat from meat.

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

of meat.

4. Suggested cooking times should be used only as a guide, since variables in food can change

cooking times.

Food Beef Cubes Beef Steaks, tender

(3/4 to l-in.)

Rare Medium Well (l X to 2-in.) Rare Medium Well

Beef Steaks, less tender

(3/4 to l-in.) Medium Well

Chicken:

Pieces or

Fruit Slices ( 1/4 to l/2-in.)

(1 in.)

Ouarters

ET-E

Kabobs

Meat Vegetable

“Lamb”Chops(3/4

Lobster Tails

Pork Chops,

(1/2 -in.) ( l-in.)

Sausage Links (4 oz.

Raw Precooked

Spare Ribs

Entree (3 Appetizer (2

—

Vegetable Halves

(egetable Slices

(

I12:in.) HI

to l-in.) I HI

loin or rib

each)

lbs.)

Ibs.)

Suggested

Setting

HI HI HI

HI HI

Cooking

17-20

5-7 per side

6-8

8-10 per side 7-9 per side

9-11 per side

9- I I per side

13-15 per side

50-60 (total) 70-80 (total)

40-50

15-20

6-7 per side Turn over after half of cooking time 8-9 per side

8-10 oer

7-9 (total)

20-25

9-13 per side 24-28

9-10 per side

11-12 per side

6-8

60-80 (total) 50-60 (total)

25i30

Time

Minutes

per side

12-15

per

side

17-20

17-22

10-ii per side

17-20

side

10-15

15-17

per

side

~er

side

18-23

Comments

Marinate less tender beef before

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

]

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

Turn or rearrange often.

Brush with melted butter. If stuffed, add 6 minutes to total time. Cover

Firm fruit such as apples and pineapples are recommended. Turn often.

williruz.

Rearrange often.

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

Cut thin undersell to

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 10 minutes, as desired.

Choose tender vegetables such as squash and tomatoes. Cover with foil. For tomatoes, reduce cooking time 10 minutes.

Firm vegetables such as potatoes and acorn squash are recommended. Brush with butter. Turn often.

exDose

meat. Turn over

‘

top

with foil.

everv

5 to 10 minutes.

Page 20

Griddle Module

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

You can also use the griddle as a warming tray by using a heat setting. Because the heating

element under the griddle is divided, you can vary the temperature on the front and rear sections.

See Griddle Cooking Guide.

low-

Grill Element.

How to Assemble the Griddle Module

Step 1:

OFF. Step 2: Place the two reflector

plates in the grease well.

Step 3:

with both hands near the plug.

Keeping the element as nearly

horizontal as possible, push the plug firmly into the receptacle to ensure complete contact.

Step

opening in the cooktop

two drain holes toward the front

of the cooktop

controls). See illustration. NOTE: When properly placed, the

griddle sits slightly above the cooktop. This, and the open spaces on the sides and rear of the griddle, prevent excessive temperatures.

Be sure the controls are

Grasp the grill element

4: Place the griddle into the

with the

(nearest the

Using the Griddle

The non-stick griddle must be preconditioned before using it for the first time.

precondition, first wash the griddle in soap and water and dry. Then use a paper towel to apply a small amount of cooking oil to the griddle. Remove excess oil with a clean

paper towel.

Two Reflector<

Plates

Preheat the griddle as recommended in the Griddle Cooking Guide. After preheating for the recommended amount of time, apply a small amount of oil

or butter.

Do not overheat the griddle.

Leaving the griddle at HI for more than 10 minutes without food can damage the non-stick coating.

When using the griddle, a low vent system setting is recommended.

. .

How to Remove Griddle Module

Be sure the controls are OFF and the griddle is cool.

To remove the griddle: Step 1:

griddle a bit to let any excess fat or oil drain.

Step 2: Step 3:

both hands on either side of the

plug.

Step 4: Raise the opposite side of the element just enough to clear the well, then pull away from the receptacle. The element will not

sit level when replaced if it is forced too far upward when removed.

Step 5: Remove the two reflector

plates.

Lift the back edge of the

Remove the griddle. Grasp the element with

Page 21

Griddle Tips

‘ondition or “season” griddle

~fore

first-time use.

● Most griddled foods require

cooking on a preheated surface, which may be greased lightly before adding food. Preheat the

griddle 5 minutes at HI heat

setting, unless otherwise indicated

in the Griddle Cooking Guide, 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 heat-resistant dishes only.

● Make sure grease collector jars

and reflector plates are clean

_before

using griddle.

.’o

preserve the finish, use only

‘l-eflon(”

spatulas and spoons.

coated, nylon or wooden

Never use the griddle surface as a cutting board.

● Over a period of time, minor

scratches and some discoloration may appear in the non-stick coating. This will not affect the cooking performance or the non-stick finish.

Questions and Answers

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

To avoid marring the non-stick finish, store griddle upright on the edge with the terminals up to avoid damage. If it is necessary to store it flat, avoid placing other pans or cookware 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 15 to

minutes; entrees and casseroles may be warmed for 30 to 60 minutes. Hors d’oeuvres will stay hot for serving up to 1 or 1 Rearrange or stir foods occasionally, if possible.

Q. Why aren’t my foods done

even though they have cooked the full time?

Preheat the griddle for a longer time and leave foods on the griddle longer to attain the desired degree of browning.

hours.

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

All interchangeable modules can be used on either the right or left 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 Care and Cleaning instructions.

Q. Can prolonged periods of

high heat damage my griddle’s surface?

A brief preheating period is

often necessary for

best

results with many foods, but leaving the griddle on HI 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 22

Griddle Cooking Guide

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

2. Avoid using metal utensils with sharp points or rough or sharp otherwise indicated in guide below.

edges which might damage the non-stick coated griddle surface. time. Additional oil or butter may Do not cut foods on the griddle. be needed during cooking time. Use only heat-resistant dishes when foods in containers are to be warmed on the griddle.

3. Preheat griddle 5 minutes unless Add oil or butter at end

of preheat

4. Rearrange or turn foods over as

needed to assure even cooking.

5. Griddle settings may need to be adjusted if

griddle

uked

for an

extended time.

—.

Food Bacon ( I Beef Strips and Cubes

Chops, Pork/Lamb

Cube Steak Eggs

English Muffins

Fish Fillets and Steaks

Franks ( 1 lb. ) French Toast Fruit Slices ( 1/2 Ham and Canadian

Bacon Slices

Hamburgers

Meatballs (l-in.) Pancakes Sandwiches, Sausage Links,

Small Seafood

Sweet Rolls, reheating

Breaded Vegetables Warming and Hot Tray

lb.)

( 1/2

to l-in. )

(1/4 to l/2-in.)

Fried Scrambled

Warm

(1/4 to l-in.)

3/4-in.)

(

1/4

to l/2-in.)

(3/4 -in., 4 per lb.) Medium Well

thin

to 2 oz. each)

(4 oz. each)

Shrimp, scallops, oysters

precooked

hggested

Setting

HI HI

HI HI HI HI

HI 8-10

MED HI MED HI

HI HI

MED HI 2-3 per side

HI HI

MED HI

Cookirw

in Minutes

11-14

6-10 Strips cut

25-30 4-5 per side

4-5 2-3

3-4

17-24 10-12

3-3X

IO-12

16-18

8-10

Delicate foods:

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

Time

per side

19-21 18-22

17-19 19-24

1O-I5

1O-I6

15-30 minutes

Comments

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

inches long and l/4-inch wide. Cut cubes 1 inch

Griddle up to 6 eggs. Avoid drain holeMED

Turn over often,

Turn to setting 8 after half of total cooking time. If bread is frozen, pierce with fork several times to absorb egg mixture. If drained canned fruit is used, decrease time 3 to 5 minutes.

For I-inch ham steak, double cooking time.

Turn over only once. Avoid pressing down with spatula to retain juices.

=ri”to

brown on all sides Preheat 10 minutes. Turn after I X minutes. If thicker, add I to 2 minutes.

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

Cook in 2 tables~oons butter, if desired. Turn and rearrange frequently. Do not preheat. Cover lightly with foil. If room temperature,

griddle 5 to 7 minutes. Turn over after half of total cooking time. Tn retain moisture, cover with

heat-resistant containers on griddle.

foil

or metal lid, or place food in

Page 23

Using Your Oven

—

‘efore

Using Your Oven

Oven Shelves

Shelf Positions

Look at the controls. Be sure you understand how properly. Read over the directions for the Oven Controls so you understand how to use them.

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

3. Read over information and tips that follow.

4. Keep this book handy can refer to it, especially during the first weeks new range.

set them

of using your

you

The shelves are designed with stop-locks. When placed correctly on the shelf supports, they will stop before coming completely out

of the oven and will not tilt when

you are removing food from them or placing food on them.

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

the shelf, then slide the shelf back

into the oven. This will eliminate reaching into the hot oven.

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

Oven Light

Use the switch on the cooktop control panel to turn the light on and off when the door is closed.

remove the shelves

oven, pull them toward you, tilt front end upward, and pull them out.

replace,

support with stop-locks (curved extension of toward rear of oven. Tilt up front and push shelf toward back of oven until it goes past “stop” on oven wall. Then lower front of shelf, and push it all the way back.

place shelf on shelf

shelf)

from the

facing up and

Page 24

Oven Controls

Oven “On” Indicator

The word “ON” is displayed when you are baking or broiling. It goes out when oven CANCEL button is pushed or when oven shuts off automatically.

The oven operation is controlled electronically. The following instructions tell you how to operate the oven controls.

To Set the Clock

Push CLOCK button.

2. Turn SET knob to correct time of day. Clock is now set. The clock must be set to the correct time of day for accurate automatic oven timing operations.

To Set the Timer

Push TIMER button.

2. Turn SET knob to desired amount of time (up to 9 hours and 50 minutes). The Timer will begin to count down within a few seconds.

3. When time is up, the End-ofCycle Tone (3 long beeps) sound. The display will again show the time of day.

NOTE: The Timer is a reminder only and will not operate the oven.

You can use the Timer whether or not the oven is being used. The

Timer does not interfere with oven operations.

To Cancel the Timer

Push and hold TIMER button for three seconds. This will clear the Timer function.

will

To Bake

Push BAKE button.

2. Turn SET knob until desired temperature is displayed.

A one-second beep will sound when the oven has preheated to and stabilized at selected temperature.

3. When finished baking, push oven CANCEL button.

NOTE: To recall what temperature you have selected while the rising temperature is being shown, push and hold the BAKE button. The

selected temperature will be shown until you release the BAKE button. The actual oven temperature will reappear after a few seconds.

You can push the CLOCK button to display time canceling the oven operation.

E!Es!!d

of day without

“’

To Broil

Push BROIL button.

2. Turn SET knob until your choice of HI BROIL or LO BROIL is visible in the display.

When finished broiling, push the oven CANCEL button.

.—

Page 25

—

Jutomatic

The oven timer will automatically

start and stop your oven cooking or self-cleaning operation for you.

For automatic oven cooking:

1. Push COOK TIME button.

2. Turn SET knob to set length of baking time.

3. Push BAKE button.

4. Turn SET knob to set desired temperature.

When cook time is reached, the End-of-Cycle Tone will sound and the oven will turn off.

During automatic cooking:

● You can push the STOP TIME

button to find out when the of-Cycle Tone will sound and the oven will turn off.

● You can push the CLOCK button

to display time of day without canceling the oven operation.

—

Oven Timer

End-

To Delay Starting an

Automatic Oven Operation

If a delayed cooking operation

is desired:

Push COOK TIME button.

Set length of baking time with

SET knob.

3. Push STOP TIME button.

4. Turn SET knob to time of day when baking should be completed. The oven control will not permit you to set a stop time that is less than the length of cooking time plus the current time of day.

5. Push BAKE button.

6. Turn SET knob to desired temperature.

When stop time is reached, the End-of-Cycle Tone will sound and

the oven will turn off.

Caution: We strongly

recommend that you wait no longer than one hour before cooking meats and poultry. Never let any food ;it in the oven for more than 2 hours before cooking starts.

is ideal for the growth of bacteria. Be sure oven light is off because heat from the bulb will speed bacteria growth.

NOTE: You can push the STOP TIME button to find out when the oven will turn off.

Room temperature

h&-mful

How to Change a Program

When a function has been entered, you can recall what has been programmed by pushing the corresponding

function button. The messages

in the display show you which function is currently being displayed. While the function is displayed, you can change it with the SET knob. You can change any programmed function at any time.

Tones

End-of-Cycle Tone (3

one second on, one second off): shows that a timed oven operation has reached STOP TIME or that the Timer has counted down.

Attention Tone

beeps, until proper response is given): will sound if oven has only been partially programmed. For example, if you have selected a cook time but no temperature, you will hear the Attention Tone until you select a temperature or push CANCEL.

Notification Tone

second beep): indicates oven has stabilized at selected temperature.

Key Tone (single, l/10-second

beep): sounds when any button

is pushed.

Function Error Tone

very rapid beeps). The display

show a Function Error Code, “F]:’

“F2,”

etc. Cancel the Function Error Tone by pushing the CANCEL button. Allow oven to cool for hour. Reset oven control. If the Function Error Tone starts again, call for service, mentioning the code that appeared. Disconnect the range electrical supply to stop the tone.

If the function error occurred while you were programming the Oven Control, push the CANCEL button and try again.

Cancel the Tone..

want an audible tone when you push a button, you can eliminate the Key Tone by pushing and holding the CANCEL button until you hear a short beep (in approximately two seconds). To

activate the tone again, push and

hold the CANCEL button once more until you hear a short beep.

Canceling or activating the tone

should only be done when there is

no oven operation programmed. Pushing the CANCEL button will

clear all functions except the Clock and Timer.

long

beeps—

(series of short

(single,

one-

(series of

.If

you don’t

will

Page 26

Baking

How to Set Your Range for Baking

Position the shelf or shelves in the oven. If cooking on two shelves at the same time, stagger the pans

for

best heat circulation.

2. Close oven door.

3. Push the BAKE button and turn the SET knob until desired temperature is displayed. If you preheat, do not put food in the

oven until a one-second beep sounds to tell you the oven is

preheated.

4. Open door and place food in oven on center of shelf. Allow at

least 2 inches between edge of

bakeware

and oven wall

adjacent cookware.

5. Close oven door.

6. Check food for doneness at minimum time on recipe. Cook longer if necessary. Push CANCEL button and remove food.

Shelf Positions

Most baking is done on the second

shelf position (B) from the bottom.

When baking three or four items, use two shelves positioned on the

second and fourth sets of supports (B & D) from bottom of oven.

Bake angel food cakes on first shelf position (A) from bottom of oven.

Baking Tips

●

FOI1

a tested recipe and

measure the ingredients carefully.

If you are using a package mix, follow label directions.

●

Do not open the oven door during a baking operation—heat will be lost

and

the baking time might need to be extended. This could cause poor baking results. If you must open the door, open it partially—only 3 or 4 inches—and close it as quickly as possible.

Common Baking Problems

and Possible Solutions

PIES Burning around edges

● Edges of crust too thin.

● Incorrect baking temperature.

Bottom crust soggy and unbaked

● Allow crust and/or filling to cool

sufficiently before filling pie shell.

●

Filling may be too thin or juicy.

● Filling allowed to stand in pie

shell before baking. (Fill pie shells and bake immediately.)

● Ingredients and proper measuring

affect the quality of the crust. Use a tested recipe and good technique. Make sure there are no tiny holes or

tears in

pie crust could cause soaking.

Pie filling runs over

● Top and bottom crust not well

sealed together.

● Edges of pie crust not built up

high enough.

● Too much filling.

● Check size of pie plate.

Pastry is tough; crust not flaky

● Too much handling.

● Fat too soft or cut in too fine.

Roll dough lightly and handle as

little as possible.

bottom crust. “Patching” a

CAKES Cake rises higher on one side

●

Batter spread

● Oven shelves not level.

● Using warped pans.

Cakes cracking on top

“

Oven temperature too high.

● Batter too thick, follow recipe

unevenly in pan.

or exact package directions.

● Check for proper shelf position.

●

Check pan size called for in recipe.

● Improper mixing of cake.

Cake falls

● Too much shortening, sugar

or liquid.

● Check leavening agent, baking

powder or baking soda to assure

freshness. Make a habit to note expiration dates of packaged ingredients.

● Cake not baked long enough or

baked at incorrect temperature.

● If adding oil to a cake mix, make

certain the oil is the type and amount specified.

Crust is hard

● Check temperature.

Check shelf position.

Cake has soggy layer or streaks

at bottom

● Undermining ingredients.

● Shortening too soft for proper

creaming.

● Too much liquid.

COOKIES & BISCUITS Doughy center; heavy crust on surface

● Check temperature.

● Check shelf position.

● Follow baking instructions

carefully as given in reliable recipe or on convenience food package.

● Flat cookie sheets will give more

even baking results. Don’t overcrowd foods on a baking sheet.

● Convenience foods used beyond

their expiration date.

Browning more noticeable on one side

● Oven door not closed properly,

check gasket seal.

● Check shelf position.

Page 27

Baking Guide

-—

, Aluminum pans conduct heat quickly. For most conventional baking, light, shiny finishes generally give best results because they help prevent overbrowning. For best browning results, we recommend dull bottom surfaces for cake pans and pie plates.

2. Dark or non-shiny finishes and glass cookware generally absorb heat, which may result in dry, crisp crusts. Reduce oven heat 25°F. if lighter crusts are desired. Rapid browning of some foods can be achieved by preheating cast-iron cookware.

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

cook longer than 30 to 40 minutes. For foods with short cooking times, preheating gives best appearance and crispness. Although preheating is not necessary with meats, it is preferred for baked goods.

To prevent uneven heating and to save energy, open the oven door as little as possible in checking food.

Food Bread

Biscuits ( l/2-in. thick) Coffee cake Shiny Metal Pan with Corn bread or muffins

Gingerbread Muffins

Popovers

Quick loaf bread Yeast bread (2 loaves)

Plain rolls Sweet rolls

—

~akes

,without shortening)

Angel food Jelly roll Sponge

Cakes

Bundt

cakes Cupcakes Fruitcakes

Layer Layer, chocolate Loaf

Brownies Drop Refrigerator Rolled or sliced

Other Desserts

Baked apples

Custard

Puddings, rice and custard

Pies

Frozen

Met”ingue

One crust Two crust Pastry shell

Miscellaneous

Jaked potatoes

Scalloped dishes Souffles

Cookware

Shiny Cookie Sheet

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

Metal or Glass Loaf Pans Metal or Glass Loaf Pans

Shiny Oblong or Muffin Pans Shiny Oblong or Muffin Pans

Aluminum Tube Pan Metal Jelly Roll Pan Metal or Ceramic Pan

Metal or Ceramic Pan Shiny Metal Muffin Pans Metal or Glass Loaf or Tube Pan

Shiny Metal Pan with satin-finish bottom Shiny Metal Pan with satin-finish bottom Metal or Glass Loaf Pans

Metal or Glass Pans Cookie Sheet Cookie Sheet Cookie Sheet

Glass or Metal Pans 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 Pan

Glass or Satin-finish Metal Pan Glass or Satin-finish Metal Pan

Set on Oven Shelf Glass or Metal Pan Glass Pan

Shelf

Position

B B

A, B

B B Et

B, C B, C B, C B, C

B, C

B B

B, C

B B

B, C B, C

Oven

Temperature

400°-4750

350°-4000 400°-4500

350°

4000-4250

375°

350°-3750 375°-425”

375°-4250 350°-3750

325°-3750 375°-4000 325°-3500

325°-3500 350°-3750 275°-3000

350°-3750 350°-3750

325°-3500 350°-4000 400°-4250 375°-4000

350°-4000 300°-3500

325°

4250

4000 325°-3500

400”-425° 400°-4250

450°

325°-4000 325°-3750

300°-3500

Time,

Minutes

15-20 20-30 20-40

45-55 20-30

45-60

45-60 45-60

IO-25 20-30

30-55

10-15 45-60

45-65 20-25

2-4

hrs,

20-35 25-30

40-60

25-35

10-20

6-12 7-12

30-60 30-60

50-90

45-70

15-25

45-60 40-60

12-15

60-90 30-60 30-75

Comments

Canned, refrigerated biscuits take 2 4 minutes less time.

Preheat cast-iron pan for crisp crust

Decrease about 5 minutes for muffin mix, or bake at 450°F. for 25 minutes,

then at

350°F.

for 10 to 15 minutes.

Dark metal or glass give deepest

browning.

Two-piece pan is convenient Line pan with waxed paper.

Paper liners produce moister crusts. Use 300”F. and Shelf B for small or individual cakes.

Bar cookies from mix use same time. Use Shelf C and increase temp. 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.

For large pies use 400”F. and more time. To quickly brown meringue, use 400”F. for 9 to 1 I minutes. Custard fillings require lower temperature, longer time.

Increase time for size.

Iurger

amount or

25”F.

..—.

Page 28

Roasting

Roasting is cooking by dry heat.

Tender meat or poultry can be

roasted uncovered in your oven. Roasting temperatures, which should be low and steady, keep spattering to

minimum. When roasting, it is not necessary to sear,

bitste,

cover or add water to your

lmeat.

Roasting is easy, just follow

these steps:

Step 1:

Position the oven shelf at second from bottom position (B) for small size roast (3 to 5 lbs.) and

at bottom position (A) for larger

Oasts

Step

2: Check weight of roast. Place meat fat-side-up or poultry breast-side-up on roasting rack in a shallow pan. Do not cover. Do not stuff poultry until just before

roasting. Use a meat thermometer

for more accurate doneness (do not place thermometer in stuffing) or refer to the Roasting Guide for approximate cooking times. The

melting fat will baste the meat. Select a pan as close to the size of the meat as possible. (Broiler pan with rack is a good pan for this.)

Step 3: Push BAKE button and turn SET knob until desired temperature is displayed. Remove fat and drippings as necessary. Baste as desired. Check the Roasting Guide for temperatures and approximate cooking times.

Step

4: Most meats continue to

cook slightly while standing after

being removed from the oven. Standing time recommended for

roasts is 10 to 20 minutes.

This allows roasts to firm up and

makes them easier to carve. Internal temperature will rise about

5“F.;

to compensate for the

temperature increase, if desired,

remove the roast from the oven sooner (at 5°F. less than the temperature in the guide below).

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc. can be started without thawing, but allow 15 to 25

minutes per pound additional time (15 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 package label.

—

Roasting Guide

Type Meat

Tender cuts; rib, high quality sirloin tip, rump

Lamb

leg

Vetil

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

Halm.

precooked

Ham,

raw

‘:’For

boneless rolled roasts over 6 inches

thick,

add

given above.

Poultry

Chicken or Duck Chicken pieces

Turkey

top round*

or bone-in shoulder*

5 to 10 minutes per lb. to times

Oven

Temperature

325°

325o

325° 325° 325°

325°

325° 350°

325°

Doneness

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

Well Done:

Well Done: Well Done:

Well Done:

Approximate Roasting Time in Minutes per Pound

‘“3 to;”

Ibs.

24-33 35-39 40-45 21-25 20-23 25-30 30-35 28-33 35-45 35-45

[7-20

minutes per lb. (any weight)

Under

10 Ibs.

20-30

3 to 5 lbs. Over 5 lbs. 35-40

35-40 10 to 15 Ibs.

18-25

6 to

8-22 22-29 30-35

24-28

30-40 30-40

10 to 15 Ibs.

17-20

30-35

Over 15 lbs.

15-20

lbs.

Internal

Temperature “F

140°- 150° 150°-1600 170°- 185°

140”- 150” 150”- 160” 1700-1 85° 170°- 180° 1700-1 80°

5°- 125°

170C

185°- 190° 185°-1900

In thigh:

185°-1900

Page 29

Broiling

roiling 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:

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

recommended shelf position as suggested in the Broiling Guide.

Step 4: Leave door ajar a few inches (except when broiling chicken). The door stays open by itself, yet the proper maintained in the oven.

Step 5:

and turn the SET knob until your

choice of HI BROIL or LO BROIL

is displayed. Note: Chicken and ham slices are broiled at LO BROIL in order to cook food without overbrowning it.

If meat has fat or gristle

3: Position shelf on

te-mperature

Press the BROIL button

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

7: When finished broiling,

push the CANCEL button. Serve

food immediately, leaving pan

outside oven to cool during meal

for easiest cleaning.

Use of Aluminum Foil

You can use aluminum foil to line your broiler pan and broiler rack. However, you must mold the foil tightly to the rack and cut slits in it

just like the rack.

Without the slits, the foil will prevent fat and meat juices from draining to the broiler pan. The

juices could become hot enough to

catch on fire. If you do not cut the

slits, you are frying not broiling.

Questions & Answers

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

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.

When broiling, is it necessary to always use a rack in the pan?

A. Yes.

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

spattering and smoking.

Q. Should I salt the meat before

broiling? A. No.

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.

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

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

rack to prevent meat from

sticking? A. No.

to reflect broiler heat, thus keeping the surface cool enough to

meat sticking to the However, spraying the broiler rack

lightly with a vegetable cooking

spray before cooking will make

cleanup easier.

Using the rack suspends

Salt draws out the juices

Why are my meats not turning

Do I need to grease by broiler

The broiler rack is designed

pre~’ent

surf’ace.

——

Page 30

Broiling Guide

1. Always use broiler pan and rack that comes with your oven. It is designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan.

2. Oven door should be open to the broil stop position for all foods

except chicken.

3. For steaks and chops, slash fat evenly around outside edges of meat. To slash, cut crosswise through outer fat surface just to the edge of

the meat. Use tongs to turn meat over to prevent piercing meat and losing juices.

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

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

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

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

1 X times per side.

Food Bacon

Ground Beef

Well Done

Beef Steaks

Rare

Medium

Well Done

Rwe Mediulm

Well Done

Chicken

Bakery Products

Bread (Toast) or Toaster Pastries

E~nglish

Muffins

Lobster Tails

Fish

Ham Slices

(precooked)

Pork Chops

Well Done

Quantity andlor Thickness

1/2

lb. (about 8

thin slices)

I lb. (4 patties) c 1/2 to

3/4

in. thick

Shelf

Position

I in. thick

( I to

125

Ibs.)

1 X in. thick

(2 to 2X

(2 to 2X Ibs.), split lengthwise

2 (split) 2-4

(6 to 8 oz. each)

whole

to 4 slices pkg. (2)

I in. thick

lbs.)

HI or

LO Broil

c c c c c c

c c

First Side

Time, Minute!

4)’?

1 Z-2

3-4

13-16

Second Side

rime,

Minute Comments

5 6

7-8

14-16

20-25

IO-15

1/2

Do not

turn over.

Arrange

in single

layer.

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

Steaks less than I through before browning. Pan frying is recommended. Slash fat.

Reduce time about 5 to 10 min. per side for cut-up chicken. Brush each side with melted butter. Broil with skin-side-down first and broil with door closed.

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

“Cu~hrough

Brush with melted butter before broiling and after half of broiling time.

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

Increase times 5 to 10 min. per side for

I X in. thick or home-cured ham.

Slash fat.

in.

thick cook

cut-

back of shell. Spread open.

Iamb Chops

tvtedium

Well Done

Medium Well Done

Wieners

similar precooked

.$austiges,

and

Bratwurst

c c

2(1 in.

tbick)

about 10 to 12 oz. 2 ( I Y in. thick)

about I lb.

l-lb, pkg. (10)

-1-

12-14

1-2

Slash fat,

lf d~sired,

lengthwise; cut into 5- to 6-in. pieces.

split sausages in half

Page 31

Care and Cleaning

See

C1eanin~

Guide.

:oper care and cleaning are

Important so your range will give you efficient and satisfactory service. Follow these directions carefully in caring for it to help assure safe and proper maintenance.

BE SURE ELECTRICAL POWER IS OFF BEFORE CLEANING ANY PART OF

THE RANGE.

Care of Modules

Some of the modules must be

cured or preconditioned before using them for the first time.

Modules and accessories should be cleaned after each use. The

longer a soil remains, the harder it is to clean. See each module

section in this manual for specific instructions.

Never immerse any

module in water.

When not in the cooktop, modules

-and

accessories should be stored in

clean, dry place.

Always be careful not to drop the modules or they could be damaged.

Cleaning the Modules: Open Coil Module

The open coil elements can be unplugged and the reflector bowls removed for cleaning.

Be sure the module control knobs are turned off and elements are cool before you attempt to remove or replace a module or element.

Plug-In Elements of the Open Coil Module

Clean the area under the drip pans

often. Built-up

grease, may catch fire.

To make cleaning easier, the in elements are removable.

Lift a plug-in element about 1“ above the drip pan—just enough to grasp it—and pull it out.

Do not lift a plug-in element more than l“. If you do, it may not

lie

flat on the drip pan when

you plug it back in.

Repeated lifting of the plug-in element more than 1“ above the drip pan can permanently damage the receptacle.

Caution: Be sure all controls are turned to OFF and the modules are cool before attempting to

remove them.

After removing a plug-in element, remove the drip pan.

not put the plug-in element

into water.

heating during normal use. To remove any charred soil, clean with

a dry, stiff plastic or bristle brush when elements have cooled.

use steel wool or metal scouring pads because they may damage the outer casing of the element.

Wash the drip pans with soap and

water after each

stubborn stains with an ammonia-

soaked paper towel, then rub

gently with a non-metal scouring pad. If spills go below the drip pans, clean inside the module with a well wrung-out soapy cloth.

soil,

especially

plug-

It cleans itself when

Never

spillover.

Soak

To replace a plug-in element:

● First place the drip pan into the

module cavity so the electrical receptacle can be seen through the opening in the drip pan.

● Insert the terminals of the plug-in

element through the opening in the

drip pan and into the receptacle.

● Guide the element into place so it

fits evenly into the drip pan.

Important:

Never operate an open coil element without the drip pan in place. This can cause scorching of the module, burning of wiring insulation and loss of energy.

CAUTION

● Do not attempt to clean plug-in

elements in a dishwasher.

● Do not immerse plug-in elements

in liquids of any kind.

● Do not bend the plug-in element

plug terminals.

● Do not attempt to clean. adjust or

in any way repair the plug-in receptacle.

● Never line the reflector bowls

under open coil elements with aluminum foil. Foil can block normal heat flow, damaging the elements and module.

● Never leave any empty pan on a

hot open coil element. This can damage the module, reflector bowl and element, as well as the pan.

(continued next page)

Page 32

Care

and Cleanhg

(continued)

Solid Disk Element Module

Solid disk elements are easy clean because the element is raised above the Food spills cannot

Imodule

and sealed to it.

flow

cookware or the element. Spills stay on the module surface where they cool and are easy to wipe up.

sure the controls are off and the module and elements are cool before handling or cleaning.

elelments

~]ow red as open

cool slowly and do not

coil elements do

when they are hot. The trim rings around the elements

are stainless steel and may be cleaned with

stainless steel

cleaner.

When cleaning solid elements:

● Rub in the direction of the

circular ridges.

●

Rinse completely and wipe dry.

● Turn elements on to dry

completely and prevent rust.

● After the elements have been

cleaned, heated to dry and cooled,

yOLI

Imay wish to use a paper

to apply a small amount of non-

stick, salt-free cooking oil. Use a clean paper towel to remove any excess oil. Expect a little smoking

the next time the elements are

turned on.

Solid

Disk Care Tips

The solid elements can be cleaned

with scouring powder or a

scouring pad the same way as

cleaning a cast-iron skillet.

If the elements have been scoured

or if they appear dull, oil them

when cool with a non-stick,

free cooking oil. Oiling the

elements from time to time will

maintain their good appearance

and help protect them from rust.

It is normal for cast iron to lose its luster as it ages. This will not affect performance or durability of the element.

under the

The

towel

salt-

You can also buy products (such as

Electrol’”

EGO

t.o

restore appearance of the solid

or Rutland Paste”)

elements. Follow the manufacturers’ instructions on the packages.

The red dot in the center of each element can be removed by

scouring. The dot is for factory

identification only and removing it

will not affect performance or

durability of the element. Because the elements are cast iron,

they should be kept dry to prevent rust. Be sure the bottom of your pan is dry before you put it on the element. After cleaning the elements, turn them on a few minutes to completely dry them.

Radiant Module

With proper care and cleaning, the radiant module will give you efficient and satisfactory service. Remove soiling mineral deposits from evaporated water spills or metal rub-off from aluminum cookware. Otherwise, it will burn on the surface and cause permanent discoloration. Follow directions below carefully in

caring for your module to assure safe and proper maintenance.

Be sure that controls are turned off and the cleaning.

Radiant Module Glass Top

Wipe glass clean after each use.

Use an all-purpose, non-abrasive cleaner. Do not use a dish towel or sponge to wipe up the module. They may leave a film of detergent which can discolor the module when heated. If this happens, remove the film with the recommended cleaner. We recommend that you use paper towels or a clean cloth which is used only for cleaning the module. Melted materials can cause permanent damage to the module.

If you accidentally melt anything

onto the module, or boil over foods

with high sugar content, remove it immediately before the module

module is cool

before

cools. Use a razor blade scraper held carefully with a pot holder; don’t use a wet sponge or cloth

because these can cause steam burns.

For burned-on spillover:

“

Remove excess soil with

single-edged razor blade scraper.

Hold the blade at about a 30° angle

to the glass surface and scrape off the soil.

● Scrub with a cooktop cleaning

cream available at Sears or you can order it by writing to:

ELCO Sales 2545 Palmer Avenue University Park, IL 60466

● Never use abrasive scouring pads

or powders on the glass cooktop. Plastic mesh pads such as

Dobie’”’

may be used.

Stainless Steel Frame

The frame around the glass is

stainless steel. It can be cleaned using the same methods for cleaning the glass top. Do not scrape the metal frame with any sharp objects or use abrasives as this will mar the finish.

Porcelain Enameled

Grease Wells

Porcelain enamel can crack or chip with misuse. It can stain if spillovers of foods with a high acid content (such as tomatoes or lemon

juice) are not cleaned up quickly.

When cleaning porcelain grease wells,

be careful not to get the electrical receptacles wet. Do not try to fill the wells with water.

Page 33

rushed Chrome Finish

Grill Module

Control Panel

Wash with soap heavy soils, first cover with a damp cloth and let soak A chrome cleaner maybe used.

To remove fingerprints, apply a little baby oil or cooking oil with a cloth or paper towel. Rub in the

‘same direction as the brush marks

on the chrome. The entire chrome area of the top

must be cleaned to keep the finish consistent in color.

Cleaning methods described above may prove ineffective. Stubborn baked-on food residue or stains on chrome cooktop surfaces can be removed by using pad-type oven cleaners.

extreme caution.

are caustic and can damage or discolor most other surfaces.

Do not use spray-type oven cleaners.

~earby

d masking tape to cover surfaces such as back wall, control panel, range sides, countertop, etc. Remove modules, elements and grids.

For your safety, use

surfaces. Use newspaper

and

water. For

minutes.

Oven cleaners

Overspray will damage

grill

heating

Griddle

After cooking a greasy food, wipe the non-stick griddle while it is still warm with a dry paper towel. Be careful not to burn your fingers. When cool, wash the griddle at the sink in soap and water. Use a nonmetal scouring pad if necessary. Do

not use abrasive cleaning products. Do not wash in the dishwasher.

From time to time, recondition the griddle with cooking oil as described in the Griddle section of this book.

It is a good idea to store the griddle on one edge. If you lay it flat, pans or other cookware may

-be

put on top and scratch the

m-stick

coating.

Clean the grill module after every use. Do not put the element into water. It cleans itself when heated during normal use. To remove any charred soil, clean with a dry, stiff brush when the element is

Never use steel wool or metal scouring pads because they may damage the outer casing of the element.

Wash the non-stick grill grids at the sink in soap and water. Use a non-metal scouring pad if necessary.

cleaning products.

From time to time, you should

recondition the grids with cooking

oil as explained in the Grill section of this book.

Wash chrome-plated reflector plates at the sink in soap and water,

or put in the dishwasher. Soak stubborn stains then rub gently

with a scouring pad.

Do not put the reflector plates or grill grids in the oven during a self-cleaning cycle. Doing so will cause discoloration and damage the finish.

Do not use abrasive

cool.

Chrome Module Surfaces

Remove module from cooktop and place on several layers of newspaper. Remove open coil

elements and drip pans.

Apply the pad-type oven cleaner evenly to the entire chrome portion of the module top. The entire chrome area of the top must be

cleaned to keep the finish

consistent in color. Use

caution

cleaner from coming in contact with any other surfaces. Let the cleaner remain on the top for 20 to 30 minutes. Rinse the top well to remove every trace of oven cleaner. Dry the top and apply Armor All Protestant

to prevent the oven

to protect the finish.

extreme

Wash with soap and water. Rinse with clean water and dry with a paper towel. Do not use

scouring pads or abrasive cleaners because they may damage the finish.

Control Knobs

The control knobs may be removed for cleaning.

To remove knob, pull it straight

off the control shaft. Wash knobs in soap and water but

do not soak. Dry knobs as much as possible with a clean cloth. Shake water out of the knob stem.

To replace knob, locate the molded rib inside the knob stem. Fit the molded rib of the knob stem into the clear groove on the control shaft and push down.

Oven Shelves

Oven shelves may be cleaned

with abrasive cleaner following manufacturer’s directions. After

cleaning, rinse the shelves with

clean water and dry with a clean cloth.

To remove heavy, burned-on soil, soapy metal pads may be used following manufacturer’s directions. After scrubbing, wash with soapy water, rinse and dry.

Module Cover

Do not place the cover on a hot module or leave it over a grill while preheating. To clean the module cover, wash it at the sink with soap and water and dry. For stubborn soil, let it soak 5 or 10 minutes or use a nylon brush or pad. Do

pad or other abrasives. Do not put the cover in your dishwasher—the wooden handles may

not use a metal scouring

be’damaged.

(C(Mt;tlLld

fl~.Yt

[X1,?(J)

Page 34

Care

and Cleaning

Broiler Pan & Rack

After broiling, remove the broiler pan and rack from the oven.

Remove the rack from the pan. Carefully pour out the grease in the pan into a proper refuse container. Wash and rinse the pan and rack in hot, soapy water.

If food has burned on, sprinkle the rack while hot with detergent and cover with wet paper towels or a dish cloth. That foods will soak meal is being served.

Do not store a soiled broiler pan

and

rack in the oven. Do not clean either the pan or rack in self-cleaning oven. These two accessories would likely warp. The porcelain enamel finish of the broiler pan could crack in the high temperature.

Oven

The

side of the back wall of the oven. Before replacing the bulb,

disconnect electric power to the range

breaker panel or unplug the range

f[”om

bulb cool completely before removing it.

not touch a hot bulb with a

damp cloth.

will break.

Light Bulb

light

bulb is located on the

the main fuse or circuit

the electrical outlet. Let

‘:*’+

Bulb

way,

burned-on

loo~e

while the

For your safety, do

If you do, the bulb

Socket

3Y<~ax. (&.gth

“-

left

the

(continued)

remove:

● Unscrew the cover and remove

the

bulb.

replace:

Put in a new 40-watt

bulb. (NOTE:

bulb is smaller than a standard 40-watt household bulb.)

●

Install and tighten the cover.

“

Reconnect electrical power to

the range.

appliance

a 40-watt appliance

Lift-Off Oven Door

The oven door is removable to make the interior more accessible during replacement of the lamp bulb.

To remove inches to the special stop position that will hold the door open. Grasp firmly on each side and lift the door straight up and off the hinges.

Do not use the door handle to lift

the door. NOTE: Be careful not to place

hands between the spring hinge and the oven door frame as the hinge could snap back and pinch the fingers.

replace the door,

the hinges are in the “out” position. Position the slots in the bottom of the door squarely over the hinges. Then lower the door

slowly and evenly over both hinges at the same time. If hinges

snap back against the oven frame, pull them back out.

the door,

open it a few

make sure

Grease Jars

Behind the lower compartment panel two grease jars are mounted (one for each well) to catch fat and drippings. To open the lower panel, grasp the handle and pull flat to the floor.

The lid of the jar is permanently

mounted and connected by a tube to a spout at the front of each grease well. The jar can be

unscrewed from the lid to be emptied and cleaned, or to be replaced. The jar is a standard

pint jar. Quart canning jars

may also fit.

Do not

plastic jars such as those having

contained food products. Such jars

could fracture or

Different foods give different

amounts of fat and drippings so

you should check the jar each time

it is used. If the jar is not emptied

or replaced often enough, the fat

and drippings may overflow.

use thin walled glass or

fail.

Oven Vent Duct

Your oven is vented through an

opening located at the right side

of the

cooktop.

this opening.

at all times.

Do not obstruct

Keep the vent clean

Cleaning Under the Range

The area under the range can be

reached easily for cleaning by

lowering the bottom panel. To

open, pull down flat to the floor.

Do not use the area in this

compartment for storage. Never

place combustible or flammable

items inside or near the range.

—

Page 35

Operating the Self-Cleaning Oven

A lltomatica]ly

programed

Cleaning Time:

3!/2

hours

Oven shelves may be cleaned in

Quick

Reminder—

To Set Self-Clean:

Prepare oven for cleaning.

2. Slide the latch handle to the right as far as it will go.

3. Push the CLEAN button.

4. Set Clean Time.

Before a Clean Cycle

Step 1:

broiler rack, all cookware and any

aluminum foil from the oven— The oven door must be closed and they cannot withstand the high all controls must be set correctly cleaning temperatures. (Oven for the clean cycle to work properly. shelves

NOTE:

the self-clean cycle.

Step

oven bottom.

B. Oven Door Latch C. Oven Door Gasket

D. Step

oven front frame (A) and oven door outside gasket (C) with a dampened cloth. Polish with a dry cloth. Do

not clean gasket (C). Never use a

commercial oven cleaner in or

around self-cleaning oven.

Step

sure the oven light (D) is off.

—

Remove the broiler pan,

may

be left in oven.)

Sh~lves

2: Wipe up heavy soil on the

Oven Front Frame

Oven Light

3: Clean spatters or spills on

4: Close the door and make

will discolor after

the self-cleaning oven. However, they will darken, lose their luster and become hard to slide. Wipe the shelf supports with cooking oil after self-cleaning to make shelves slide more easily.

Do not use commercial oven cleaners or oven protectors in or near the self-cleaning oven. A combination of any of these products plus the high clean-cycle temperatures may damage the porcelain finish of the oven.

Important

f’.$d

After a Clean Cycle

After a clean cycle, you may notice some white ash in the oven.

Just wipe it up with a damp cloth.

If white spots remain, remove them with a soap-filled steel wool pad. Be sure to rinse thoroughly

with a vinegar and water mixture. These deposits are usually a salt

residue that cannot be removed by

the clean cycle.

If the oven is not clean after one

clean cycle, the cycle may be

repeated.

How to Set Oven

for Cleaning

Step 1:

prepare the oven for cleaning.

Step

make sure the oven light is off. Slide the latch handle to the right as far as it will go.

Follow steps at left to

Close the oven door and

Step 3: Push the CLEAN button. Step 4: Turn the SET knob

clockwise about 1/2 turn. The display will show

The words “CLEAN TIME” will be displayed on the left. Within 20

JEs

LOCK” will be displayed on the right. The door latch handle will be locked in position. It will not be possible to open the oven door until temperature drops below the lock temperature.

Step

off cooled, slide the latch handle to the left as far as it will go and open the oven door.

Never force the latch handle. Wait until the word “LOCK” goes out in the display. Forcing the latch handle may damage the door lock.

NOTE:

clean cycle will be finished by pushing the STOP TIME button.

The word “DOOR” is displayed when you try to set the clean cycle with the door open or when the oven temperature is too high.

Clean

You can change the Clean Time to anywhere between 2 and 4 hours,

depending

the words “CLEAN

5: When the word “LOCK” is

the display, and the oven has

You can find out when the

Time is normally 3X hours.

on how dirty the oven is.

“3:30.”

Page 36

Operating the Self-Cleaning Oven

(continued)

— The words “DELAY CLEAN” will be on the display until the clean cycle starts. After the clean cycle starts, the words “CLEAN LOCK”

will be on the display.

How to

Delay

Start Cleaning

Delay Start is setting the oven timer to start the clean cycle automatically at a later time than

the

present time of day.

NOTE: Before beginning, make sure the oven clock shows the correct time of day.

Quick Reminder—Delay Start for Self-Clean:

Prepare oven for cleaning.

2. Slide the latch handle to the right

as far

as it will go.

3. Push the STOP TIME button.

4. Set the desired time you want the oven to stop. Turn SET knob clockwise until the Stop Time you desire appears in the display.

5. Push the CLEAN button.

6. Turn the SET knob 1/2 turn. Time that appears is 3X hours

later

than the time of day. The self-clean cycle will automatically begin

hef-ore

the Stop Time you

select.

37?

hours

For example: Let’s say it’s you want the oven to begin cleaning at 10:30 after you’re finished in the kitchen. The oven is just soiled a normal amount so the normal Clean Time of is preferred.

Ste~

Premre

Step

2: Close the oven door and make sure the oven light is off. Slide the latch handle to the right as far as it will go.

Step

3: Push STOP TIME button.

Step

4: Turn the SET knob to the

time of day when you wish

cleaning to be completed (must be more than current time of day).

Step

5: Push the CLEAN button.

Step 6: Turn the SET knob in a clockwise direction about

The control automatically sets the Start Time by adding the Clean Time to the time of example, the time of day is and the Clean Time is 3 y? hours. Adding 3 day equals

the oven for

hours later than the

day. In this

hours to the time of

10:30.

7:00

and

self-

3 ‘X

hours

cleanimz.

1/2

turn.

7:00

Step

7: When the word “LOCK” is off in the display, and the oven has cooled, slide the latch handle to the left as far as it will go and open the oven door.

Never force the latch handle. Wait until the word “LOCK” goes out in the display. Forcing the latch handle may damage the door lock.

NOTE:

self-clean operation, you can find out when the oven will begin the self-clean cycle by pushing and holding the CLEAN button.

During a delayed

To Stop a Clean Cycle

Step 1: Step

cooled below locking temperature (about 20-30 minutes) and the word “LOCK” is off in the display.

You will not be able to open the door right away unless the oven temperature is at a safe

Press the CANCEL button.

Wait until the oven has

level.

If “F-” and a number flash

on display and the control beeps, this indicates function error code. Press CLEAWOFF

pad. Allow oven to cool for one hour. Put oven back into operation. If function error

code repeats, disconnect power

to the oven and call for service.

Page 37

.—

,uestions

Q. If my oven clock is not working, can I still self-clean my oven?

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

Q. Can I use commercial oven

cleaners on any part of my cleaning oven?

A. No

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. Yes,

clean sponge to soak the soiled

with hydrogen peroxide.

What should I do if excessive smoking occurs during cleaning?

This is caused by excessive soil. Push the CANCEL button. Open windows to rid room of smoke. Wait until the oven has cooled (about 2030 minutes) and the word “LOCK” is off in the display. Wipe up the

excess soil and reset the clean cycle.

Q. Is the “crackling” sound I

hear during cleaning normal? A. Yes.

metal heating and cooling during

both the cooking and cleaning functions.

and Answers

self-

cleaners or coatings should

but carefully and only with

This is the sound of the

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 a strong odor when cleaning.

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

This is a normal condition, resulting from heating and cooling during cleaning. These lines do not affect how your oven performs.

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?

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.

the shelves may lose some luster and discolor to a deep gray color.

After the self-clean cycle,

Oven Thermostat Adjustment

The temperature in your new range has been set correctly at the factory, so be sure to follow the recipe temperatures and times the first few times you bake in your new oven.

If you think the oven should be

hotter or cooler, you can adjust it yourself. To decide how much to change the temperature, set the oven temperature 25°F. higher or lower than the temperature in recipe, then bake. The results of this test how much the temperature should be changed.

2. Select a temperature between

500”F.

knob.

3. Quickly (within two seconds, before the BAKE function energizes) push and hold the BAKE button for about 5 seconds. The display will show a plus number, a minus number, or “00.” This is your preset oven temperature adjustment.

4. Turn the SET knob to adjust the temperature in 5°F. intervals. You can raise it until display or lower it until shows on display. If the control beeps and flashes, push the CANCEL button and start over.

5. When you have made the desired adjustment, push the CLOCK button to go back to the time of day display or to use your oven as you would adjustment you have made to the oven temperature will be remembered by the control and will automatically adjust the oven temperature by that amount each time you set a bake temperature.

NOTE:

above will not change the self-clean temperature which is an automatic setting.

should

give you an idea of

adjust temperature:

Push the BAKE button.

and

550”F.

with the SET

+35”F.

shows on

normalIy.

The adjustment described

This

your

-35”F.

—..—. .

Page 38

Cleaning Guide

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

PART Solid Disk Module*

Solid Disk Elements

Radiant Module

(;[ass Top

(;rease

Well

Reflector Plates

(;rease

Cullector

Jars

(;rill (irate

(;riddle

(;rill/(;

riddle Cover

MATERIALS TO USE

● Hot !hrpy

●

Soft

● Soti Cloth

● Soap

● Cleansing Powder

● Soap-Filled Scouring Pad

●

Cello Electron’”’ Polish

● Non-abrasive

Water

Sponge

and Water

A1l-Purpost

Cleoner

● Cooktop

●

Pkrstic

Cleiuring

Mesh

Pads

Creme

such

Dobie”

● Hot !hrpy Water

● Soap-Filled Scouring Pad

●

Plmtic

Scouring

● Hot

.SOapy

● Soap-Filled Scouring

●

Plmtic

Scouring Ball

● Dishwasher-Safe

● Hot Soapy Water

● Soap-Filled Scouring

● Plastic Scouring

●

Dishwasher’-Safe

● Hot Soapy Water

●

Plostic

Scouring

● Dishwasher-Safe

● Hot Soapy

● Soft Cloth

● Plastic Scouring Ball

● Soap

find

Ball

Water

Pud

Pad

Ball

Wuter

Water

GENERAL DIRECTIONS DO NOT USE steel wool or

abrasives on the stainless steel trim or brushed chrome

tinish

of the module.

Clean the brushed chrome finish and the stainless steel trim ring that surrounds the solid disk element by following the directions below.

For light soil, wash and rinse with soapy water and then polish with a dry cloth.

For heavy soil, sprinkle baking soda on soiled area. Cover with a moist cloth or paper towel and allow to set for at least

minutes. Then wipe up the baking soda, rinse

with a damp cloth and polish with a dry cloth.

The solid disk element should be washed with a damp cloth and then dried. Finish by

wiping over lightly with cooking oil when cool. Clean very dirty solid disk elements

with a little cleaning powder or a scouring pad. The matte black surface can be

maintained by treating it periodically with the Cello

Eiectrol’”’

polish. It is available from your Hotpoint supplier. To use the polish, use the applicator to apply a very thin coating to the entire element surface. Turn the element on high for several minutes

to bake the polish to the element. When the element is cool, rub lightly with a cloth or

paper towel to remove any excess polish.

DO NOT USE abrasive

scouring pads or powders on glass surface.

Wipe module clean after each use. Use an all-purpose, non-abrasive cleaner. Do not use a dishcloth or sponge to wipe up the module. They may leave a film of detergent which can discolor your module when heated. If this happens, remove the film with the recommended cleaner. We recommend that you use paper towels or a clean cloth which is used only for radiant module cleaning. For burned-on

spillovers,

remove excess soil with a edged razor blade scraper. Hold the blade at about a angle to the module and scrape off the spot.

Wipe clean after each use. Make sure drain hole is not blocked. Use cotton swab or toothpick to clean drain hole.

Let grill cool. Remove grill clement and lift out Retlector Plates. Retlector Plates may be cleaned using one of the methods at left.

Can be cleaned in dishwasher.

Scoop out grease with large spoon. Set jars in pan of warm water to loosen

desired. Replace with

uny

wide mouth canning jars. Do not use mayonnaise jars

grease

which could break when hot grease drips into them.

DO NOT clean in self-

Can be

clefined

in dishwasher.

cleaning oven.

DO NOT use abrasive cleaners. DO NOT wash in dishwasher.

DO NOT USE steel wool,

Wash, rinse and then polish with a dry cloth.

abrasives, ammonia, acids or commercial oven cleaners.

single-

300

.—

Page 39

NOTE:

Let surface/modules/oven parts cool before touching or handling.

PART

Bake Element and Broil Element

MATERIALS TO USE

GENERAL DIRECTIONS

Do not clean the bake element or broil element. Any soil will burn OR when the element is heated. NOTE: The bake element can be lifted gently to clean the oven floor. If spillover, residue or ash accumulates around the bake element, gently wipe around the element with warm water.

Broiler–Pan and Rack

● Soap and Water

●

Soap-Filled Scouring Pad

● Plastic Scouring Pad

● Dishwasher-Safe

Drain fat, cool pan and rack slightly. (Do not let soiled pan and rack cool. ) Sprinkle on detergent. Fill the pan with warm water and spread damp cloth or paper towel over the rack. Let pan and rack stand for a few minutes. Wash; scour if necessary. Rinse and dry. OPTION: The broiler pan and rack may also be cleaned in a dishwasher. DO NOT CLEAN IN SELF-CLEANING OVEN.

Control Knobs and Knob Cups

Metal, including

Brushed Chrome

Surfaces Oven Door*

Mild Soap and Water

● Soap and Water

. Pad Type Oven Cleaners

● Soap and Water

Pull

off knobs. Wash gently but do not soak. Dry and return controls to range. When knobs

are removed, do not allow water to run down inside the control panel while cleaning.

DO NOT USE steel wool, abrasives, ammonia, acids or vinegar.

DO NOT USE steel

wool,—-

abrasives, ammonia, acids, commercial oven cleaners or vinegar.

Wash, rinse and then polish with a dry cloth. See expanded cleaning instructions under the Chrome Module Surfaces section in this book.

INSIDE OF DOOR: Clean ONLY the door liner outside the gasket. The door is automatically cleaned if the oven is in the self-cleaning cycle. DO NOT rub or damage gasket. Avoid getting soap and water on the gasket or in the openings on the door.

OUTSIDE OF DOOR: Use soap and water to thoroughly clean the top, sides and front

Oven Door Glass

●

Soap and Water

●

Hydrogen Peroxide

Wash all glass with cloth dampened in soapy water. Rinse and polish with a dry cloth. Soak with hydrogen peroxide. Frequent soakings help prevent soil build-up. Do not

See Self-Clean section for more information.

Oven Liner

‘orcelain Enamel and

ainted Surfaces*

●

Soap and Water

Paper Towel

Dry Cloth

Soap and Water

Cool before cleaning. Frequent wipings with mild soap and water will prolong the time between

DO NOT USE oven cleaners, cleansing powders or abrasives.

the surface.

major

cleanings. Be sure to rinse thoroughly to avoid additional stains.

These may scratch

harsb

If acids should paper towel or surface has cooled, wash and rinse.

spill

on the range while it is hot, use a dry

cioth

to wipe up right away. When the

For other spills, such as fat smatterings, etc., wash with soap and water when cooled and then rinse. Polish with a

dry

cloth.

Shelves (See

Self-Cleaning

Oven Directions)

Open Coil Elements and Grill/Griddle Element

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

clean by hand using any or all mentioned materials. Rinse thoroughly to remove materials after cleaning.

None Required

DO NOT USE a dishwasher to clean the element coils.

Spatters and spills burn away when the coils are heated.

At the end of a meal, remove

all

cookware from the elements and heat the soiled elements at burn off about a minute and switch the elements to OFF. Avoid getting cleaning materials on the coils. Wipe off any cleaning materials with a damp paper towel heating the element.

● DO NOT handle the element before completely cooled.

● Do not self-clean plug-in elements or immerse them in

any kind of liquid.

Drip Pans in

Open Coil Modules

Hot Soapy Water

)

Stiff-Bristled Brush Soap-Filled Scouring Pad Dishwasher-Safe

Wipe drip pans after each cooking so spatters

will

not “burn on” the next time you To remove “burned-on” spatters, use any or all cleaning materials mentioned. Rub with scouring pad to prevent scratching of the surface.

Can be cleaned in the dishwasher. Will discolor if cleaned in self-cleaning oven.

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

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

should be wiped

stand

o~;en

of the oven door,

all

H1.

Let the soil

befi~w

cook,

/i,?/If/~

LIp

rLIb.

Page 40

- -

Questions?

Use This Problem Solver

—

—.

PROBLEM

MODULES ARE NOT FUNCTIONING PROPERLY

OPEN COIL ELEMENTS ARE NOT FUNCTIONING PROPERLY

COOKTOP FEELS HOT

ELEMENTS WILL NOT MAINTAIN A

ROLLING BOIL OR FRYING RATE IS NOT

FAST

ENOUGII

POSSIBLE CAUSE AND REMEDY

●

Difficulty may be in the main distribution panel of your house caused by a blown circuit fuse, a tripped circuit breaker, the main fuse or the main circuit breaker, depending on the nature of the power supply. If a circuit breaker is involved, reset it. If the control box uses fuses, the circuit fuse (a cartridge-type) should be changed, BUT ONLY BY SOMEONE FAMILIAR WITH ELECTRICAL CIRCUITS. If, after performing one of these procedures, the fuse blows or circuit breaker trips again, call for service.

NOTE:

Apartment tenants or condominium owners should request their building

management perform this check before calling for service.

●

Controls are not properly set or wrong control is set for the module or element you

are using.

●

Entire module is not plugged in properly.

● If any module fails to heat—switch the module to the other side of the cooktop. If it

operates on that side, then the switch may be at fault. If it does not heat, indications are there is a malfunctioning component in the module.

●

Elements are not plugged in solidly to the module.

● Reflector pans are not securely set in the range top.

● Element controls are not properly set or the wrong element control knob is set for

element you are using.

●

Because the elements heat by conduction, the module and cooktop surfaces may seem hotter than you are used to. This is normal.

● Pans which are absolutely flat must be used. If light can be seen between the pan

Make sure flat-bottom pans are used.

bottom and a straight edge, the elements will not transfer heat properly.

●

Pan bottoms should closely match the diameter of the heating area selected.

GRILL OR GRIDDLE MODULE IS NOT FUNCTIONING PROPERLY

FOODS STICK TO GRILL OR

GRIDDLE

EXCESSIVE SMOKE FROM GRILLED MEATS

SOLID DISK ELEMENTS SMOKE WHILE HEATING

4(I

●

Grill element is not plugged in solidly.

● Grill or griddle element controls are not properly set.

●

To use entire surface of grill, it is necessary to turn on front and rear module controls on the side of the cooktop where grill module is placed.

● Griddle was not pre-seasoned before first use.

●

Heat setting is too high.

●

Coating of griddle has been damaged by use of sharp instruments or abrasive cleaners.

●

Accumulated grease in reflector pan or food soils on grate are causing excessive smoke.

●

Fats not trimmed from meats prior to cooking.

●

Some smoke and odor is normal when using solid disk elements for the first time and also after using Cello

Electrol@

cleaner.

—

Page 41

—

PROBLEM

TINY SCRATCHES OR ABRASIONS ON RADIANT MODULE GLASS SURFACE

METAL MARKINGS

DARK STREAKS OR SPECKS

OVEN WILL NOT WORK

OVEN DOES NOT COOK PROPERLY

)VEN

dONTROI_JCLOCK

DOES NOT WORK

POSSIBLE CAUSE AND REMEDY

●

Incorrect cleaning methods have been used or coarse particles (salt

between cookware and surface of cookware with

rough

bottoms have been used. Use

sand)

recommended cleaning procedure, be sure cookware bottoms and cookware are clean before use, and

use

cookware with smooth bottoms. Tiny scratches are not removable

but will become less visible in time as a result of cleaning.

●

Do not

procedure

Use razor blade scraper and recommended cleaning procedure.

●

Plug on range is not completely inserted in

●

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

● Oven controls are not properly set.

● Aluminum foil being used improperly in oven.

Oven vent blocked on top right side of range.

● Incorrect cookware being used. Check each cooking section for cookware tips.

● Oven controls set incorrectly.

● Check the Baking, Roasting, and Broiling Guides in this book for problems

and

●

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

● Check for power outage affecting your home.

slide metal objects across the surface. Use recommended cleaning

to remove

marks.

the

electrical outlet.

technicmes.

●

OVEN LIGHT DOES

Bulb may be loose or burned out, especially if the oven control/clock is working.

NOT COME ON

OVEN WILL NOT SELF-CLEAN

● STOP TIME must be between 2 to 4 hours later than START TIME.

●

Oven temperature is too high to set self-clean operation. Allow the oven to cool to

room temperature and reset the controls.

●

If the self-cleaning mode malfunctions turn off and disconnect power supply.

Have the range serviced by a qualified technician.

DOOR WON’T OPEN AFTER SELF-CLEAN

● When the temperature has fallen below the safe locking temperature (about 20-30

minutes after the oven goes off automatically), the door can be opened.

CYCLE “F-” AND A NUMBER

FLASH ON DISPLAY

● If the time display flashes “F-” and a number, you have function error code. Press

CLEAIUOFF. Allow oven to cool for one hour. If the failure code repeats, disconnect

all power to the range. Call for service.

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

800.626.2000 consumer information service

—

Page 42

Range Toe Space Filler Instructions for Countertop Heights up to 38”

The range height must be adjusted to the countertop height.

For countertop heights greater than

37~’additional

taken as detailed below. When the range is elevated to its

maximum height, there is a large space between the bottom of the range and the floor, referred to as the toe space. This may be visually objectionable.

be extended any farther than to provide a maximum of 3“ toe

space. See

The range is designed to provide a

minimum of 1“ air gap at the bottom of the range. (Example: When legs are screwed into the base rail. ) See Fig. 2.

This gap is very important to the proper ventilation of the range and

must be maintained

the appearance of the toe space.

The following information is given to make a filler for the toe space when the legs are extended to provide a toe space of

After the range is installed with the longer legs and is in position and level, measure from the bottom of the bodyside to the floor. This will be the required height of the toe space filler side pieces. See Fig. 1. This height may vary from to 3(’ Any height less than may not be visually objectionable and may not need the filler.

Determine measurements for the filler front piece as shown in Fig. 3. Make sure to provide the 3/4” gap

the top and the 5/ 16“ gap at the bottom. These gaps will provide the proper 1“ minimum ventilation space as mentioned before.

Use screws or other removable fasteners if you wish to attach the filler to the cabinets so the filler can readily be removed when it is necessary to move the range.

lNOTE: [f

can buy suitable screws and anchors

hardware stores. Use a masonry

drill

to drill the required holes.

steps may need to be

The legs should not

Fig. 1.

all

the way

when treating

2%”

to 3.”

2Mc”

2X6”

floor or adjacent

attaching to masonry you

Fig. 3

Side Piece or as required to recess behind

toe area of adjacent cabinets

Air Gap

Use 1/4” to 1/2”

material finished to match toe area of cabinets

Gusset Corners with

Triangular or

Sauare

Stock

3)4” to1“

3/4”

Ventilation

Space

‘1

Toe Space Filler

—

.—

—

Page 43

Anti-Tip Device Installation Instructions

~or Kit

No.

045 (344119)

WARNING

Backguard

Bracket (optional

Bracket (factory location)

● ALL RANGES CAN TIP

● INJURY COULD RESULT

● INSTALL ANTI-TIP

DEVICE PACKED WITH RANGE

● SEE INSTRUCTIONS

Before placing range in the

counter, notice the location of the

stability bracket, which is already attached to the back of the This location should work for

range.

~ost

installations. However, it may be more convenient to hook the stability chain to the unit when the stability bracket is attached to the upper set of holes in the back of the range (see Fig. 2). Make sure there are no structural supports for the countertop which will interfere with the stability bracket when located in the upper set of holes.

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

supplied. Make certain the screw is

going

into the wall plate at the

base of the wall or one of the studs

‘“n

the base of the wall (see Fig. 1).

Whether you attach the chain to the wall or floor, be certain that the screw is in at least 3/4” thickness of wood other than baseboard and that there are no electrical wires or plumbing in the area which the screw could penetrate. Attach the stability chain in a location which will allow the chain to be in line with the bracket side-to-side as

much as possible when attached to

the unit. Test to see if the chain is

securely fastened by tugging on the chain.

NOTE: If attaching to masonry you can buy suitable screws and anchors at hardware stores. Use a masonry drill to drill the required holes.

3. Temporarily attach the loose end of the chain to the rear of the countertop with the tape from the packaging (see Fig.

1).

Main Back

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

5. Hook the loose end of the chain onto the bracket by slipping the nearest link of the chain into the slot in the bracket (see Fig. 2), making sure the chain is pulled as tight as possible and that there is no excess slack in the chain after chain is attached to the bracket.

Excess slack in the chain could allow the range to tip over excessively.

Slide the range all the way back into the counter. Once the range is pushed back in place, there will be a small amount of

slack in the chain. This is normal.

—

Page 44

Notes

—

Page 45

Notes

—

Page 46

Notes

Page 47

Wdl

-~~ifi the

Be There

purchase

of your

new GE

appliance,

receive the

jsurance

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

In-Home

Service

800-GE-CARES

‘— GE

Consumer Service professional

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

weekda~

days). Our factory-trained technicians know your appliance inside and so most repairs can

one visit.

that if you ever need information or assistance

Repaii

Service Contracts

8~-626-2224

You can have the secure feeling that

GE Consumer Service will still be there after your warranty expires. Purchase a GE contract while your warranty is still in effect and you’ll receive a substantial discount. With a

year contract, you’re assured of future

service at today’s prices.

(7:00

9:00

a.m. to

7:00

p.m.

2:00

p.m. Satur-

out—

be handled in just

multiple-

GEAnswer Center@

800.6262000

Whatever your question about any

major appliance, GE Answer Cente@ information service is available to help. Your call-and your will be answered promptly and courteously. And you can call any time. GE Answer open 24 hours a day 7 days a week.

Telecommunication Device for the Deaf

Cente@

question—

service is

—

—.—.—

Pam andAccessories

800-626-2002

Individuals qualified to service their

own appliances can

parts or accessories sent directly to their home, ilee of shipping charge! The GE parts system provides access

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

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

have needed

For Customers

W&h

Special Needs...

80&62&2000

Upon request, GE will provide Brain controls for a variety of GE appliance

and a brochure to assist in planning barrier-free kitchen for persons with limited mobility. To obtain these

free of charge, call 800.626.2000.

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

call

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

to request information or service.

iten

hearing

Page 48

YOUR GE ELECTRIC RANGE

WARRANTY

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

-II

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 replace

any Parf

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 Center”

800.626.2000

consumer information service

● Improper installation.

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

of the range

that fails

This warranty is extended to the original purchaser and any

succeeding owner for products purchased for ordinary home use in the 48 mainland states, Hawaii and Washington, 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

normal working hours.

Look in the White or Yellow Pages

of your telephone directory for

GENERAL ELECTRIC COMPANY,

GENERAL ELECTRIC FACTORY

SERVICE, GENERAL

HOTPOINT FACTORY SERVICE

or GENERAL ELECTRIC

CUSTOMER CAR E@ 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.

Caree

D.C.

In Alaska the

servicers during

ELECTRIC-

—

Part No. 164 D2588P060

Pub

No.

49-8258

MNU 083

07-91 CG

—

Some

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.

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

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

Warrantor: General Electric Company

if further help is needed concerning this warranty, write:

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

or exclusion

—

JSP5L ~