Before using your range,
read this book carefully.
It is intended to help you operate
and maintain your new range
properly.
Keep it handy for answers to your
questions.
If you don’t understand something
or need more help, write (include
your phone number):
Consumer Affairs
GE 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:
Save time and money.
Before you request
service . . .
Check the Problem Solver on
pages 42 and43. It lists causes of
minor operating problems that you
can correct yourself.
If you need service...
To obtain service, see the
Consumer Services page in the
back of this book.
We’re proud of our service and
want you to be pleased. If for some
reason you are not happy with the
service you receive, here are three
steps to follow for further help.
FIRST, contact the people who
serviced your appliance. Explain
why you are not pleased. In most
cases, this will solve the problem.
NEXT, if you are still not pleased,
write all the details-including
your phone number—to:
Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville, Kentucky 40225
FINALLY, if your problem is still
not resolved, write:
Major Appliance
Consumer Action Panel
20 North Wacker Drive
Chicago, Illinois 60606
Model Number
Accessories
Serial Number
Use these numbers in any
correspondence or service calls
concerning your range.
THE MODULAR RANGE IS AVAILABLE FOR
EITHER 120/240 OR 120/208 VOLT OPERATION. BE
SURE YOUR RANGE POWER SUPPLY
ELECTRICAL REQUIREMENTS OF YOUR MODEL.
To add versatility to your modular
range, accessories are available at
extra cost from your GE Appliances
dealer. See page 12.
MEEK3 THE
2
Page 3
—
—
—
...
.——
.
Page 4
-.
-—.
Page 5
Installing
.
the 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:
When 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.
Leveling
-
the Range
Use a
1%”
open end or adjustable
wrench to equally back out the four
legs. The flanges (rims) below the
sides of the maintop must be 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 level
placed diagonally first in one
direction and then the other.
Adjust the four legs carefully. You
will need to remove the grease jars
to adjust the rear legs. The range
legs should rest on the floor. The
must not hang
range
counter.
from the
Energy-SavingTips
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
in
example, when cooking eggs
shell, bring water and eggs to a
boil, then turn setting to OFF
position and cover with a lid to
complete the cooking.
MED
LO
. 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.
the
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 ordy 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.
●
Be sure to wipe up excess
spillage before starting the
cleaning operation.
●
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.
self-
. 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.
3
Page 6
Features of Your Modular Grill/Griddle Range
(Seepage 12
Modules
forlistingof
modules available.)
,.::::::,,
Please read specific instructions for care and
cleaning of the oven door gasket. Seepage
Element and Griddle. Fit directly
into Grease Wells.)
7
Grill Element (Plug-in element used
when cooking with Grill.)
Grill Grates (Two) (Remove when
8
Griddle is
support foods
9 Grease Wells
under Grill Module or Plug-In
Griddle Module Plates.)
—
10
Griddle Module
in use. Use for meats, pancakes or
other foods usually prepared in
frying pan or electric skillet.)
Mainto~
11
Module Element Controls
12
Master Indicator Light
Modules (When any element is on,
this light will come on and stay on
until the element is turned off.)
13
Electronic Oven Controls
Automatic Oven Timer (Turns the
oven on and off automatically.)
Oven Control and Thermostat
Clock
Minute/Second Timer (Lets you
time any kitchen function, even
when the oven is in use.)
Oven “On” Indicator
Electronic Display Panel
Lock Light (Appears during
—
self-clean. The Door Lock Lever
must be moved to the lock position.
See location on
being
used. Grates
&eing
(Permanently located
(Remove when not
page 6.)
grilled.)
for
14
31
31
16
16
17
17-19
17
17
20-22
8
8
24,25
25
24
24
24
24
36
M$lh@(continueci)
14
Set Knob
temperature, clock, timer and HI or
LO broil.)
15 Oven Cancel Button
cancel
16
Oven Vent
17
Removable Downdraft Vents and
Grease Filters
18
Maintop
Oven
19
Oven Liner
20 Embossed Shelf Supports See
positions for shelves as
recommended in the Baking,
Roasting and Broiling Guides.)
21
Oven Shelves
22 Broil Element
23 Bake Element (May
for cleaning oven floor.)
24
Interior Oven
25 Oven Light/Downdraft Vent
Blower Switch
26 HI/LO Downdraft Vent
Speed Switch
27 Broiler Pan and Rack
Lower Compartment
28 Model and Serial Number Plate
29
Grease Jars
30
Downdraft Vent Blower
31
Anti-Tip Device (See
Instructions on page 44.)
(Lets you set oven
any
oven operation.)
Backguard
with Lamp
(two)
Li~ht
(Push it to
belifted
Installation
gently I 39
1
24,25
24,25,36
I 4.34
4,33
35
I 39
23,28-30
23,33
I
29
1
1
I
34
8,23
8
I
I
29,34
1
2
I
1
34
1-
3,5,42
1
7
Page 8
surface
Surface
COOti~SeeSurfa~eM~dulecootingGuideonpages’Oa”du”
.-
Cookingwlth
Infinite Heat Controls
Your modular maintop units and
controls are designed to give you an
infinite choice of heat settings for
module cooking.
At both OFF and HI positions, there
is a slight niche so control “clicks”
at those positions; “click” on HI
marks the highest setting; the lowest
setting is between WARM and OFF.
In a quiet kitchen, you may hear
slight “clicking” sounds during
cooking, indicating heat settings
selected are being maintained.
Switching heats to higher settings
always shows a quicker change than
switching to lower settings.
1
I
How to Set the Module Controls
MED
LO
I
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
slow boil on large amount of food.
MED LO-Cook after starting at HI;
cook with little water in
LO-Steam rice, cereal; maintain
serving temperature of most foods.
NOTE:
1. At HI and MED HI, never leave
food unattended.
smoking and greasy
which may catch fire.
2. At MED LO and LO, melt
chocolate or butter on small 6“
unit of each module.
and brown; maintain
coveti
pan.
Boilovers
cause
spillovers
ken
2:
Turn either clockwise or
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
--1.
counterclockwise to desired heat
setting.
The module controls can be set
anywhere between LO and HI for an
unlimited number of heat settings.
Be sure you turn control to OFF
when vou finish
indica~or
clocldtimer
when ANY heat in any module
element is on.
light at the left of the
cooking.
controls will glow
Downdraft Maintop Modules Vent System
The range has its own internal
downdraft venting system for use
with module cooking. Cooking
vapors and smoke are vented through
a wall duct to the outside of your
home. The blower is floor installed
in the lower compartment.
The blower will come on
automatically
whenever any element
The blower will also come on
automatically while using the
clean cycle.
Use the HI/LO switch on the front
panel to adjust blower speed. The
adjacent switch will turn on the
blower or the oven light. A LO
setting is recommended for
broiling or self-cleaning.
An
self-
Page 9
Questions
—
& Answers
Q. Can I cover my drip pans with
foil?
A. No.
the Cleaning Guide.
Q. Can I use special cooking
equipment, such as an oriental
wok, on any module elements?
A.
surfaces is not recommended. The
life of the elements can be shortened
and the maintop can be damaged
from the high heat needed for this
type of cooking.
Q. Why am I not getting the heat
I need from my module elements
even though I have the controls
on the right heat setting?
A.
making sure they are cool, check to
make sure that the plug-in elements
are securely fastened into the
surface electrical connection.
Q. Why does my cookware tilt
—
when I place it on the element?
A.
Make sure that the “feet” on the
element are sitting tightly in the
module indentation and the drip
pan is flat on the module surface.
Q. Why is the porcelain finish on
my cookware coming off?
A.
required for the cookware material
and the cookware sits for along
period of time, the finish of the
cookware
pop or bum depending on the type
of cookware. Also, cooking small
amounts of dry food may damage
the cookware’s finish.
Clean as
Using cookware without flat
After turning elements off and
Because the element is not flat.
If the heat setting is higher than
used.may
recommended in
smoke, crack,
Home Canning Tips
Canning should be done on the
open coil, solid disk element or
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 maintop
cooking. However, when canning
with water-bath or pressure canner,
larger-diameter pots may be used.
This is because boiling water
temperatures (even under pressure)
are not harmful to maintop surfaces
surrounding the modules.
HOWEVER, DO NOT USE
LARGE-DIAMETER CANNERS
OR OTHER LARGE-DIAMETER
POTS FOR FRYING OR BOILING
FOODS
Most syrup or sauce
and all types of frying-cook at
temperatures much higher than
boiling water. Such temperatures
could eventually harm maintop
surfaces surrounding the modules.
Observe Following Points
in Canning:
1.
the element. If your range does not
allow the canner to be centered on
the element, use smaller-diameter
pots for best canning results.
2.
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.
reputable sources. Reliable recipes
are available from the manufacturer
of your canner; manufacturers of
glass jars for
and Kerr”; and the United States
Department of Agriculture
Extension Service.
4. Remember, in following the
recipes, that canning is a process
CYI’HER
Be sure canner fits over center of
Flat-bottomed canners must
When canning, use recipes from
THAN WATER.
mixtures—
WRONG
cannin
g, such as
Ball@
that generates large amounts of
steam. Be careful while canning to
prevent burns from steam or heat.
N~E:
If your element is being
operated on low power (voltage),
canning may take longer than
expected, even though directions
have been carefully followed. The
process time may be shortened by:
(1)
using a pressure canner, and
(2) for fastest heating of large
quantities of water, begin with
HOT tap water.
CAUTION:
Safe canning requires that
harmful microorganisms are
destroyed and
completely sealed. When canning
foods in a water-bath canner, a
gentle but steady boil must be
maintained continuously for the
required time. When canning
foods in a pressure canner, the
pressure must be maintained
continuously 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 maintop. 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
of your canner is not flat.
that the jars are
9
Page 10
Surface Module Cooking Guide
Cookware
I, use
medium-or heavy-weight
Tbs2.
.
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.
Food
Cereal
Cornmeal, grits,
oatmeal
cocoa
Coffee
Eggs
Cooked in shell
Fried sunny-side-up
Fried over easy
Poached
Scrambled or omelets
Fruits
Meats, Poultry
Braised: Pot roasts of beef,
lamb or veal; pork steaks
and chops
Pan-fried: Tender chops;
thin steaks up to 3/4-inch;
minute steaks; hamburgers;
franks and sausages; thin
fish fillets
-
Cookware
Covered
Saucepan
Uncovered
Saucepan
Percolator
Covered
Saucepan
Covered
Skillet
Skillet
Covered
Skillet
Uncovered
Skillet
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
To conserve the most
energy, pans should be flat
bottom, have straight sides and tight
fitting lids. Match the size of the
saucepan to the size of the element.
coolchw
on
&e
3. Deet3
kettle
Fat
&ith
Frvin~.
fat
ha~may
Do not overfill
spill over
when adding food. Frosty foods
bubble vigorously. Watch foods
frying at high temperatures and
A pan that extends more than l-inchkeep maintop and vent system clean
beyond the edge ofthetrimring traps
from accumulated grease.
heat which causes discoloration
ranging from blue to dark gray on
chrome trim rings.
Directions
to Start Cooking
HI. In coveredparr bring water to
boil before adding cereal.
HI. Stir together water or milk
and cocoa ingredients. Bring just
to a boil.
HI. At first perk, switch heat
to LO.
HI.
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 until light
golden in color.
HI. In covered pan bring fruit
and water to a boil.
HI. Melt fat, then add meat.
Switch to MED HI to brown
meat. Add water or other liquid.
HI. Preheat skillet, then grease
lightly.
and Setting
CovereWs
with cool water.
Setting to Complete
Cooking
LO or WARM, then add cereaf.
Finish timing according to
uackarze di~tions.
MEDtocook 1 or2 minutes to
completely
LO
steady txxk.
Thm
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 about set,
about 3 to 5 more minutes.
LO, then add eggs. When
bottoms of eggs have just set,
caretldly
other side.
LO. Carefully add eggs. Cook
uncovered about 5 minutes at
MEDHI.
MED. Add egg
stirring to desired doneness.
LO. Stir occasionally and
check for sticking.
LO. Simmer until fork tender.
MED HI or MED. Brown and
cook to desired doneness,
turning over as needed.
blend ingredients.
tornaintain
heat off. Let eggs stand in
gentle but
turnover to cook
mixhrre.
Cook,
Cereafs bubble and expand as they
cook; use large enough saucepan
to prevent boilover.
Milk boils over
boiling~int
Percolate
cups, less for fewer cups.
If you do not cover skillet, baste
eggs with fat to cook tops evenly.
Remove cookede~s 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
fmit:
water per pound of fruit.
Dried fruit: Use water as package
directs. Time depends on whether
fruit has
allow more cooking time.
Meat can be seasoned and floured
before it is browned, if desired.
Liquid variations for flavor could
be wine, fruit or tomato juice or
meat broth.
Timing: Steaks 1
2 hours. Beef Stew: 2 to 3 hours.
Pot Roast: 2% to 4 hours.
Parr frying is best for thin steaks
and chops. If rare is desired,
preheat
rapidfy.
approaches.
8 to 10 minutes for 8
Use 1/4 to 1/2 cup
bear
presoaked. If not,
skilIet
before adding meat.
Watch as
to2-inches:
1 to
10
Page 11
RIGHT
Food
Fried Chicken
Pan fried baconUncovered
Sauteed: Less tender thin
steaks (chuck, round,
etc.); liver; thick or
whole fish
Simmered or stewed
meat; chicken; corned
beef; smoked
stewing beef;
Melting chocolate,
marshmallows
uork;
;ongue;
etc.
—
Pancakes or
French Toast
Pasta
Pressure Cooking
Puddinga, Sauces,
Candies, Frostings
Vegetables
Fresh
Frozen
Sauteed: Onions; green
peppers; mushrooms;
celerv;
etc.
Rice and Grita
Cookware
Covered
Skillet
Skillet
Cwered
Skillet
Cwered Dutch
Oven, Kettle or
Large Saucepan
Double Boiler.
Use small
element
Skillet or
Griddle
Cwered Large
Kettle or Pot
PressurE
Cooker
or Canner
Uncwered
Saucepan
Cwered
Saucepan
Cwered
Saucepan
Uncovered
Skillet
Covered
Saucepan
WRONG
Directions and Setting
to
start
Cookhg
HI. Melt fat. Switch to MED HI
to brown chicken.
HI. In cold skillet, arrange bacon
slices. Cook just until starting to
sizzle.
HI. Melt fat. Switch to MED to
brown slowly.
HI. Cover meat with water and
cwer pan or kettle. Cook until
steaming.
LO. Allow 10 to 15 minutes to
melt through. Stir to smooth.
MED HI. Heat skillet 8 to 10
minutes. Grease lightly.
HI. In cwered kettle, bring salted
water to a boil,
pasta slowly so boiling does not
stop.
HI. Heat until
HI. Bring just to boil.LO. To finish cooking.Stir frequently to prevent sticking.
HI. Measure 1/2 to 1 inch water
in saucepan. Add salt and
prepared vegetable. In covered
saucepan bring to boil.
HI. Measure water and salt as
abwe.
Add frozen block of
vegetable. In covered saucepan
bring to boil.
HI. In skillet melt fat.
HI. Bring salted water to a boiL
uncwer
and add
tirstjiggle
is heard.
LO. Cover skillet and cook
until tender. Uncover last few
minutes.
MED HI. Cook, turning over
as needed.
LO. Cwer 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 maybe needed to keep
water at rolling boil throughout
entire cooking time.
MED HI for foods cooking
10 minutes or less.
MED for foods wer 10
minutes.
MED. Cook 1 pound 10 to 30
or more minutes, depending on
tenderness of vegetable.
LO. Cook according to time on
package.
MED. Add vegetable. Cook
until desired tenderness is
reached.
to time.
Comments
For crisp dry chicken, cover only
after switching to LO for 10
minutes. Uncover and cook,
turning occasionally 10 to 20
minutes.
A more attention-free method is to
start and cook at MED.
Meat may be breaded or
marinated in sauce before frying.
Add salt or other seasoning before
cooking if meat has not been
smoked or otherwise cured.
When melting marshmallows, add
milk or water.
Thick batter takes slightly longer
time. Turn over pancakes when
bubbles rise to surface.
Use large enough kettle to prevent
boilwer.
Pasta doubles in size
when cooked.
Cooker should jiggle 2 to 3 times
per minute, or according to
cooker directions.
Uncwered pan requires more
water and longer time.
Breakup or stir as needed while
cooking.
Turn over or stir vegetable as
necessary for even browning.
Triple in volume after cooking.
Time at LO. Rice: 1 cup rice and
2 cups water-25 minutes. Grits:
1 cup grits and4 cups
40 minutes.
water—
11
Page 12
General Information About Modules
A full selection of modules is
available for the range maintop.
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 maintop.
Some modules are inserted and
removed differently than others.
each module section for
See
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.
longer a soil remains, the harder it is
to clean. See each module section in
this manual for specific instructions.
immerse any module in
Never
water.
When not in the maintop, modules
and accessories should be stored in
a clean, dry place.
careful not to drop the modules
or they could be damaged.
Always be
The
Using Electric
Element Modules
You must consider heat up and
cool down times for the elements
when determining cooking times.
Heat up and cool downtimes 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.
Griil
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.
With this module you can charbroil
meat indoors all year long. Fat
drains away and collects in a jar in
the lower compartment. The
element is divided so the front and
back sections can be controlled
separately.
Module
Part Number
JXGL57
(Request 206 VAC
or 240 VAC)
(:)
‘o
,
c)
o
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.
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.
Solid Disk
Element Module
part
Number
JXGS54
“
Radiant
Module
Psrl Number
JXGR61
Griddie
Module
Part Number
JXGD59
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.
Module
Cover
Part Number
JXGM2
This cover
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.
fits
over any module. It
12
Page 13
Cookware Tips for Module Cooking Elements
—.
The use of appropriate cookware
is 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 a 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
do not adequately utilize the heat
coming from the cooking element.
The 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.
●
Use pans of the correct diameter
only. They should be slightly larger
than the element so
spillovers
will
flow onto the maintop 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.
●
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
than 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 maintop.
See “Home Canning Tips” on
page 9 for further information.
To check how a pan will perform on a module element:
1.
Put
1 inch of water into the pan.confirms a good heat transfer and
2. Bring water to a boil and
observe the pattern of the bubbles4. Bubbles localized in only a
as the water comes to a boil.
3.
A uniform pattern of bubbles
across the bottom
of the pan
a good pot.
portion of the bottom indicate
uneven contact of the pan to the
element, uneven heat transfer
or an unsuitable pot.
—
—.
...—
13
1
Page 14
Open Coil Module
See Surface Module Cooking Guide on pages 10 and 11.
—
Open Coil Module
Questions &Answers
May I can foods and preserves
Q.
on my module elements?
A. Yes,
designed for c
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.
foil?
A. No.
the Cleaning Guide.
but only use cookware
arming
Can I cover my drip pans with
Clean as recommended in
PI.WPOS(?S.
Check
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
maintop opening. There you will
see the electrical receptacle. (A
receptacle is available in either
maintop opening. ) Let the leading
corners of the module rest on the
maintop surface.
Step 2:
plug toward the receptacle until plug
is engaged completely in receptacle.
Allow the module to fit into the
maintop opening.
Step 3:
module into the maintop opening
until it is flush with cooking
Be sure the controls are
Carefully slide the module
Lower the inside edge of
sufice.
How to Remove Module
Be sure the entire module surface
is cool before attempting to remove
the module. The open coils of the
module will retain heat after the
controls have been turned off.
careful not to get burned
module that has not had sufficient
time to cool after use.
Step 1:
outside edge of the module until the
module base clears the maintop
opening.
Step 2:
front and rear edges. Carefully slide
the module away from the maintop
center until the module plug is
disengaged from the receptacle.
Lift the finger tab at the
Hold the module by the
Be
on a
Q.
Can I use special cooking
equipment, like an
on any element?
A.
Cookware without a flat surface
is not recommended. The life of
the module elements can be
shortened and the maintop can be
darnaged 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
I need from my module elements
even though
on the correct heat setting?
A.
After turning module elements
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.
I
orientid
have the controls
wok,
14
Page 15
Solid Disk Module
See Surface Module Cooking Guide on pages 10 and 11.
—
General 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 of the residual heat.
The amount of residual heat is
–
dependent upon the quantity and
type of food, the material and
thickness of the pan and the setting
used for cooking.
s
The red dot in the center of
the solid disk element indicates
built-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,
wait for element to
cool before cleaning element area.
●
Solid disk element cooking takes
you a step closer to easier cleanup
surt%ce
because the cooking
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
or concave. Improper cookware
could cause unsatisfactory
cooking results. See page 13 for
cookware tips.
I
I
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 maintop openings.
There you will see the electrical
receptacle. (A receptacle is available
in either maintop opening.) Let the
leading corners of the module rest
on the maintop surface.
Step 2: Carefully
plug toward the receptacle until plug
is engaged completely in receptacle.
Allow the module to fit into the
maintop opening.
Step
module into the maintop opening
until it is flush with cooking
Be sure the controls are
3: Lower the inside edge of
Before Using Your Solid Disk Module for the First Time
The top working surface of solid
disk elements have a protective
coating which
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
slide the module
surfhce.
must
be hardened
-1
How to Remove Module
Be sure the entire module surface
is cool before attempting to remove
the module. The
will retain heat after the controls
have been turned off.
not to get burned
has not had sufficient time to cool
after use.
Step 1:
Lift the finger tab at the
outside edge of the module until
module base clears the maintop
opening.
Step
2: Hold the module by the
front and rear edges. Carefully slide
the module away from the maintop
center until the module plug is
disengaged from the receptacle.
5 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.
THE ELEMENT’S
COATING MUST BE HARDENED TO
HELP PROTECT THE ELEMENT
OVER ITS LIFE.
sofid d~skelements =
Be careful
on a module
thal
tht
PR~ECTIVE
—
—
Page 16
Radiant Module
See Surface Module Cooking Guide on pages 10 and
GeneralInformation 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
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.
See pages 10, 11 and 13 for tips on
cookware.
up.
How to Insert Module
●
If you are storing modules, do not
stack them or store other materials
on top of them, as damage to the
glass surface of the radiant module
is likely. Be careful not to damage
or bend the electrical plug.
across the glass surface of the
E
Step 1:
turned to OFF. To install the
module, position the electrical plug
to face the inside center wall of the
maintop opening. There you will
see the electrical receptacle. A
receptacle is available in either
maintop opening. Allow the
leading corners of the module to
rest on the maintop surface.
Step
2: Carefully slide the module
plug toward the receptacle until plug
is engaged completely in the
receptacle. Allow the module to
fit
into the maintop opening.
Step
3: Lower the inside edge
of the module into the maintop
opening until it is flush with the
maintop surface.
U.
Be sure the controls are
.
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. Be
careful not to get burned
module that has not had sufficient
time to cool after use.
Step 1:
outside edge of the module until the
module base clears the maintop
opening.
Step 2:
front and rear edges. Carefully slide
the module away from the maintop
center until the module plug is
disengaged from the electrical
receptacle. Store the module
carefully after cleaning.
Lift the finger tab at the
Hold the module by the
on a
16
Page 17
Grill Module
-
Grill Module
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
You can
grillhg
Be sure
meats
spatter is to be expected.
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 10
minutes, then turn back to the
recommended setting. See the Grill
Cooking Guide on page 19.
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 turningonly one section on
and leaving the other off entirely.
NEVER LEAVE THE
KITCHEN while
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.
SeetheGrillCookingGuideonpageB.
I
Grill Element
To
control flame-ups, set heat
setting at LO rather than OFF.
If you have a bad flame-up
and there is danger of the
spreading, take the following
steps immediately:
Turn the grill controls to OFF,
1.
and push the vent switch to
2.
Use along-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.
●
NEVER 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.
fme
HI,
●
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
To
insert the grill:
Step 1:
maintop grill position are
Step 2:
plates in the grease well as shown
in the illustration above.
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 (see
illustration above). The element
should lie flat and rest on the ridges
of the reflector plates.
Step 4:
into the opening in the maintop
over the grill element.
Be sure the controls for the
OFF.
Place the two reflector
Grasp the grill element
Place the two grill grids
17
.-.
Page 18
Grill Tips
●
Do not leave grill unattended
while it is in use.
s
Use the grill module ONLY with
the downdraft vent blower on
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 jars 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 5 minutes at
HI heat setting, then turn to desired
setting for cooking.
c
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.
HI
to
Questions and Answers
Q.
When cooking many individual
foods, what can I do to ensure
that foods will cook evenly?
When cooking foods of various
A.
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?
A.
Season meats after cooking
rather than before—salt can draw
out juices and dry out meat, Use
tongs to turn and rearrange meats
on the grill; forks will pierce the
meat and release juices.
Q.
I follow the cooking
suggested, but my foods
done properly. Is there something
wrong with my grill?
A.
Probably not. Suggested
cooking times should be used only
as a general guide. Variables in
food can change cooking times
required.
thnes
don’t
get
Q. How can I keep barbecued
meats from developing an
unattractive burned look
and taste?
A.
Sauces containing sugar will
often burn if used during the entire
cooking time. If your favorite sauce
contains sugar, try adding it only
during the last 15 to 20 minutes of
cooking time for best results.
Can my grill be switched to
Q.
the other side of the range?
A. Yes.
These interchangeable
modules can be used on either the
right or left side of the
maintop.
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 cookedon my grill are
not browning as much as I would
like. What could cause this?
If your range is being operated
A.
on low power (voltage), foods may
be lighter brown than expected. A
longer preheating and grill time
may be necessary to achieve the
desired 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.
18
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
Do
not leave range unattended
during “preheat” (knobs turned
to “HI”) or anytime the knobs
are turned to “HI” with food on
the Grill or Griddle.
1.
Preheat at HI setting for 5 minutes
3.
Before cooking steaks, slash fat
before grilling. Turn to heat settingaround edges to prevent curling
in guide or your cookbook for the
food you are grilling.
2. Trim excess fat from meat.
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,
(%
to l-in.)
Rare
Medium
Well
(1%
to 2-in.)
Rare
Medium
Well
Beef Steaka,
(%
to l-in.)
Medium
Well
Chicken:
Pieces or Quarters
Chicken,
Cornish Hens,
—
Fish Steaks
(l-in. or less)HI
Fish,
Fruit Slices (?4
Hamburgers
Rare
Medium
Well
Ham Chunka,
(l-in.)HI
Ham Steaks (1 to 1%-in.)HI
Hot Dogs
Kabobs
MeatHI20-25
VegetableHI
Lamb
Lobster
(l-in.)
tender
less tender
halves
halves
whole (6 to 8 oz.)
to %-in.)MED HI
(%-in.)
precooked
Chops (?4
‘lhils
to l-in.)
SuggestedCooking Time
Settingin Minutes
MED HI
I
Pbrk Chops,
(%-in.)HI
(l-in.)HI
Sausage Linka (4 oz.
Raw
Precooked
Spare Ribs
Entree (3
Appetizer (2
Vegetable Halves
—
Vegetable Slices
(%-in.)HI
loin or rib
each)
lbs.)
lbs.)
Comments
HI
HI
HI
HI
HI
HI
HI
HI
HI
HI
HI70-80 (total)
HI
HI
HI
HI
HI
HI9-13 per side
HICut thin
HI
HI
HI
HI
HI
17-20
5-7
per side
6-8 per side
8-10 per side
7-9 per side
9-11 per side
12-15 per side
9-11 per side
13-15 per side
50-60 (total)
II
11
40-50
15-20
17-20
17-22
6-7 per side
8-9per
side
10-11 per side
17-20
8-10 per side
7-9 (total)
10-15
24-28
9-10 per side
15-17 per side
11-12 per side
6-8 per side
60-80
(total)
50-60
(total)
25-30
18-23
Marinate less tender beef before grilling.
Tenderize before grilling. Turn and cover with foil after first half of cooking time for
more juiciness.
If sauce is desired, baste last E to 20 minutes, turn and rearrange often.
Thrn
or rearrange often.
Brush with melted butter.
If stuffed, add 6 minutes to total time. Cover top with foil.
Firm fruit such as apples and pineapples are recommended. Turn often.
Turn over atler half of cooking time.
Rearrange often.
For less tender vegetables such as tomatoes, reduce time
Brush with butter.
Grill whole or cut into 2 to 4 pieces.
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.
underahell
to
expose”meat.
4
to 6 minutes.
Turn over every 5 to 10 minutes.
‘llrn
to brown all sides.
19
—
Page 20
Griddle Module
See Griddle Cooking Guide on page 22.
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 low-heat
setting.
How to Assemble the
Griddle Module
.
=======\\”-
&
Drai.lmk?satfm.t
\\\\
Step 1:
OFF.
Step 2:
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 maintop
two drain holes toward the front
of the maintop
controls). See illustration.
Note:
griddle sits
maintop. This, and the open spacesin the Griddle Cooking Guide on
on the sides and rear of the griddle,
prevent excessive temperatures.recommended amount of time, apply
Using the Griddle
Be sure the controls are
Place the two reflector
Grasp the grill element
4: Place the griddle into the
with the
(nearest the
When
Pro@y
s~ig~tiy
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.
placed, the
above the
To
Plates
—Y
Preheat the griddle as recommended
page
22.
After preheating for the
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.
Always turn on both sections of
the heating element under the
griddle.
griddle may warp it and will result
in non-uniform cooking. Because
the heating element under the
griddle is divided, you can vary the
temperature on the front ancl rear
sections.
Heating only part of the
1’
I
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
the element just enough to clear the
well, then pull away from the
receptacle.
sit level when replaced if it is
forced too far upward when
removed.
Step 5:
plates.
Lift the back edge of the
Remove the griddle.
Grasp the element with
opposite side of
The element will not
Remove the two reflector
20
Page 21
—
Griddle Tips
●
Condition or “season” griddle
before 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 (see page 22), 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.
●
To preserve the finish, use only
Teflon@
coated, nylon or wooden
spatulas and spoons.
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
How should I store my griddle
Q.
when it is not in use?
To avoid marring the non-stick
A.
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 30 minutes;
entrees and casseroles may be warmed
for 30 to 60 minutes. Hors d’oeuvre
will stay hot for serving up to 1 or
I%
hours. Rearrange or stir foods
occasionally, if possible.
Why aren’t my foods done
Q.
even though they have cooked the
full time?
A. Under low voltage conditions,
foods may be lighter brown than
desired. Preheat the griddle for a
longer time and leave foods on the
griddle longer to attain the desired
degree of browning.
Q. Can my griddle be switched to
the other side of the range where it
would be more convenient for me?
A.
All interchangeable modules
can be used on either the right or
left side of your maintop. 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.
Do I need special cookware
Q.
for use with my griddle?
Avoid using metal cookware
A.
with sharp points or rough or sharp
edges which might darnage 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 on page 33.
Q.
Can prolonged periods of high
heat damage my griddle’s surface?
A.
A brief preheating period is
often necessary for best results
with many foods, but leaving the
griddle on 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.
21
Page 22
Griddle Cooking Guide
Do not leave range unattended
during “preheat” (knobs turned
to “HI”) or anytime the knobs
are turned to
“HI”
with food on
the Grill or Griddle.
1.
Su~estedcooking
times
should be
used only as a guide since variables
in food may change cooking times.
Food
Bacon
(1 lb.)
Beef Strips and Cubes
(%
to l-in.)
Chops,
Porklliamb
(%
to %-in.)
Cube Steak
Z&A-l-=
Warm
Fisb
Fillets
(%
Franks (1 lb.)HI
French Toast
Fruit Slices (% to -%-in.)
Ham and Canadian
Bacon Slices
(!4
Hamburgers
(%-in., 4 per lb.)
Medium
Well
Meatballs
and Steaks
to l-in.)
to %-in.)
(l-in.)
Suggested
Setting
I
I
MED HI
MEDHI
HI
HI
HI
HI
HI
HI
HI
HI
HI
HI
Cook
11-14
6-10
25-30
per side
4-5
2-3
3-4
17-24
10-12
3-3%
1o-12
8-10
16-18
19-21
18-22
2-3
2-3 per side
2.
Avoid using metal utensils with
sharp points or rough or sharp
edges which might damage the
non-stick coated griddle surface.
Do not cut foods on the griddle.
Use only heat-resistant dishes
when foods in containers are to
be warmed on the griddle.
3.
Preheat griddle 5 minutes unless
otherwise indicated in guide below.
‘Hme
per side
Comments
Do not
ureheat.
Turn to setting 8 after half of total cooking time.
Strips cut 3 inches long and l/4-inch wide. Cut cubes 1 inch.
Griddle up to 6
‘lhm
over
‘Run
to setting 8 after half of total cooking time.
If bread is frozen, pierce with fork several times to absorb egg mixture.
=f=aind cann~ hit
For l-inch ham steak, double cooking time.
Thrn
over only once. Avoid pressing down with spatula to retain juices.
‘llrm
to brown on all sides.
Preheat 10 minutes. Turn after 1% minutes.
If thicker, add 1 to 2 minutes.
otlem.
eggs.
Avoid drain hole.4-5
is used, decrease time 3 to 5 minutes.
Add oil or butter at end of preheat
time. Additional oil or butter may
be needed during cooking time.
4. Rearrange or turn foods over as
needed to assure even cooking.
5. Griddle settings may needtobe
adjusted if griddle is used for an
extended time.
w
(4 oz. each)HI
Small Seafood
Shrimp, scallops, oysters I HI
Sweet Rolls,
Breaded Vegetables
reheating
1
22
I
]
I
MEDHI
HI
17-19
19-24
8-10
1o-15
10-16
Delicate foods:
15-30 minutes
Entrees, casseroles
and hors d’oeuvres:
up to 1 hour
‘fbm
and rearrange as needed. For raw sausage, increase time 4 to 10 minutes
Cook in 2 tablespoons butter, if desired.
Do not preheat. Cover lightly with foil. If room temperature,
griddle 5 to 7 minutes.
‘Ibm
over after half of total cooking time.
To retain moisture, cover with foil or metal lid, or place food in
heat-resistant containers on griddle.
‘fbrn
and rearrange frequently.
Page 23
Using Your Oven
—
Before Using Your Oven
1.
Look at the controls. Be sure
you understand how to set them
properly. Read over the directions
for the Electronic Controls so you
understand how to use them.
2. Check oven interior. Look at
Thke
the shelves.
mmovingandreplacing
to give sure, sturdy support.
3. Read over information and tips
that follow.
4. Keep this book handy so you can
refer to it, especially during the
first weeks of getting acquainted
with your range.
a practice run at
themproperly,
Oven Shelves
The shelves are designed with
locks so when placed correctly on
the shelf supports, they will stop
before coming completely out of
the oven and will not tilt when vou
are
removiruz
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.
food from them&
stop-
Shelf Positions
The oven has four shelf supports–
A (bottom), B, C and D (top).
Shelf positions for cooking are
suggested on Baking and Roasting
pages.
I
Oven Light
Use the right hand switch on the
maintop control panel to turn the
oven light on and off. Note that the
same switch turns the downdraft
vent blower on and off also.
To remove the shelves
oven, pull them toward you, tilt
front end upward and pull them out.
replace,
To
support with stop-locks (curved
extension of shelf) facing up and
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
from the
23
———.
—.
Page 24
Electronic Controls
Oven “On39 ~dicat,or
The word “ON” is displayed
when BAKE or BROIL button is
energized. It goes out when oven
CANCEL
oven shuts off automatically.
The oven operation is controlled
electronically. The following
instructions tell you how to operate
the electronic controls.
To Set the Clock
1.
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.
button is pushed or when
Push
CLOCK button.
To Set the
Minute/Second Timer
1.
Push TIMER button.
Thm
2.
amount of time (up to 9 hours and
50 minutes). The Minute/Second
Timer will begin to count down
within a few seconds.
3. When time is up, the End-of-Cycle
Tone (3 long beeps) will sound and
the display will again show the time
of day.
Note:
a reminder only and will not operate
the oven.
You can use the Minute/Second
Timer whether or not the oven is
being used. The Minute/Second
Timer does not interfere with oven
operations.
To Cancel the
Push and hold TIMER button for
three seconds. This will clear the
Minute/Second Timer
SET knob to desired
The Minute/Second Timer is
T3mer
fimction.
To Bake
1.
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 of day without
canceling the oven operation.
You can change the selected
temperature at any time by
pushing the BAKE button and
turning the SET knob.
To Broil
1.
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
—
Automatic Oven Timer
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 End-ofCycle 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.
To Delay Starting an
Automatic Oven Operation
If a delayed cooking operation
is desired:
1.
Push COOK TIME button.
2.
Set length of baking time with
SET knob.
3.
Push STOP TIME button.
4. Turn
when baking should be completed.
The electronic 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.
6.
temperature.
When stop time is reached, the
End-of-Cycle Tone will sound and
the oven will turn off.
Caution: It is strongly
recommended that meats and
pmdtry
than one hour delay. Never let any
food sit in the oven for more than
2 hours before cooking starts.
Room temperature is ideal for the
growth of harmful bacteria. Be sure
oven light is off because heat from
the bulb will
Note:
TIME button to find out when the
oven will turn off.
If a delayed self-cleaning oven
operation is desired, seepage
SET knob to time of day
Push BAKE button.
Thrn
SET knob to desired
start cooking after no more
speed
bacteria
.
You can push the
mowth.
S’IOP
38.
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 Minute/Second Timer has
counted down.
Attention Tone
beeps, l/4-second on, l/4-second
off, until proper response is given):
will sound if oven has only been
partially prog
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
beep): sounds when any button
is pushed.
Function Error Tone
very rapid beeps, l/8-second on,
l/4-second off). The display will
show a Function Error Code, “F1
“F2~’
etc. Cancel the Function
Error Tone by pushing the
CANCEL button. If the Function
Error Tone starts again (after about
15 seconds), call for service,
mentioning the code that appeared.
Disconnec~
supply to stop the tone.
If the function error occurred
while you were programming the
Electronic Control, push the
CANCEL button and try again.
rammed. For example,
(single, l/10-second
the range
long
beeps—
(series of short
(single,
one-
(series of
elec&_cal
~’
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.
To 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 Minute/Second Timer.
If you don’t
25
——-———------
. . .
Page 26
Baking
How to Set Your Range
for Baking
1.
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
preheating is desired, 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 or 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
Follow a tested recipe and
.
measure the ingredients carefully.
If you are using a package mix,
follow label directions.
c
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 or4
inches—and close it as quickly as
possible.
●
Do not disturb the heat circulation
in the oven with the use of aluminum
foil. If foil is used, place a small
sheet of it, about 10 by 12 inches at
the most, on a lower shelf several
inches below the food.
Do not place
foil on the oven bottom.
Common Baking Problems
and Possible Solutions
PIES
Burning around edges
●
Edges of crust too thin.
●
Incorrectbaking
Bottom crust soggy and unbaked
●
Allow crust and/or filling to cool
sufficiently before filling pie shell.
. Filling maybe too thin or juicy.
●
Filling allowed to stand in pie shell
before baking. (Fill pie shells and
bake immediately.)
●
Ingredients and proper
affect the quality of the crust. Use a
tested recipe and good technique.
Make sure there are no tiny holes or
tears in a bottom crust. “Patching”
a pie crust could cause soaking.
filling runs over
Pie
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.
temperature.
measuring
CAKES
Cake rises higher on one side
Batter spread unevenly in pan.
.
●
Oven shelves not level.
c
Using warped pans.
Cakes cracking on top
●
Oven temperature too high.
●
Batter too thick, follow recipe
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.
26
Page 27
Baking Guide
1. Preheating is very important
when using temperatures below
225”F.
and when baking foods such
as biscuits, cookies, cakes and other
pastries.
After pushing the BAKE
button and turning the SET knob to
the desired temperature, be sure to
wait for the one-second beep before
putting food into the oven.
Preheating is not necessary when
roasting or for long-time cooking
of whole meals.
2.
Aluminum pans conduct heat
quickly. For most conventional
baking, light, shiny finishes give best
results because they help prevent
overbrowning. For best browning
results, we recommend dull bottom
surfaces for cake pans and pie plates.
Food
Bread
Biscuits (%-in. thick)
Coffee cake350°-400”
Corn bread or muffins
Gingerbread
Muffins
Popovers
Quick loaf bread
Yeast bread (2 loaves)
Plain rolls
Sweet
rolls
Cakes
(without shorterring)
.—
Angel food
Jelly roll
Sponge
Cakes
Bundt
cakes
Cupcakes
Fruitcakes
Layer
Layer, chocolate
Loaf
Cookies
Brownies
Drop
Refrigerator
Rolled or sliced
Fruits,
Other Desserts
Baked apples
Custard
Puddings, rice
and custard
Pies
Frozen
Meringue
One crust
Two crust
Pastry shell
Miscellaneous
Baked potatoes
—
Scalloped dishes
Souffles
Cookware
Shiny Cookie Sheet
Shiny Metal Pan with
satin-finish bottom
Cast Iron or Glass Parr
Shiny Metal Parr with
satin-finish bottom
Shiny
Metal
Deep Glass or Cast Iron Cups
Metal or Glass Loaf pans
Metal
Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin Pans
Aluminum
Metal
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
Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
Set on Oven
Glass or Metal Pan
Glass Parr
Muffin Pans
or Glass Loaf pans
Thbe
Roll
Shelf
Psn
Pan
Jelly
pan
Shelf
Positions
B, C
B,
A
B
B
A, B
B
B
A, B
A, B
B, A
A
B
A
A, B
B
A, B
B
B
B
B, C
B, C
B, C
B, C
A, B, C
B
B
A
B, C
A, B
B
B
A, B, C
A, B, C
B
Oven
Temperatures
400°-4750
400°-4500
350”
400°-425”
375°
350”-375°
375”-425°
375°-425”
350°-375”
325°-375”
375°-4000
325°-3500
325°-3500
350°-3750
275”-300°
350°-3750
350°-3750
350”
325”-350°
350°-400”
400°-4250
3750-wo
350°-400”
300”-350°
325”
400”-425°
325”-350°
400°-425”
400°-425”
450”
325°-400”
325”-375”
300°-350”
Time,
Minutes
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
30-55
1o-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
U-16
60-90
30-60
30-75
3. Dark or non-shiny finishes and
glass cookware generally absorb
heat, which may result in dry, crisp
crusts. Reduce oven heat
256F.
if
-
lighter crusts are desired. Rapid
browning of some foods can be
achieved by preheating cast iron
cookware.
Comments
Canned, refrigerated biscuits take 2 to4
minutes less time.
Preheat cast iron pan for crisp crust.
Decrease time about 5 minutes for muffin mix
or bake at 450”F. for 25 minutes, then at
350”F.
for 10 to 15 minutes.
Dark
metrd
browning.
For thin rolls,
For thin rolls, Shelf B may be used.
Two piece pan is convenient.
Line pan with waxed paper.
Paper liners produce moister crests.
Use
individual cakes.
If baking four layers, use
Shelves B and D.
Bar cookies from mix use same time.
Use Shelf C and increase temperature
25 to 50”F. for more browning.
Reduce temperature to
custard.
Cook bread or rice pudding with custard
base 80 to 90 minutes.
For large pies, use
To quickly brown meringue use
9 to 11 minutes.
Custard fillings require lower temperature,
longer time.
Increase time for
or glass gives deepest
Sbelf
B may be used.
300°F.
and Shelf B for
400”F.
large
smaO
or
300”F.
for large
and increased time.
400”F.
for
amount or
size.
,.———
<.— ... =—.
27
..”———
. . . .
.
Page 28
Roasting
Roasting is cooking by dry heat.
Tender meat or poultry can be
roasted uncovered in your oven.
Roasting temperatures, which
should below and steady, keep
spattering to a minimum. When
roasting, it is not necessary to sear,
baste, cover or add water to your
meat. Roasting is 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
roasts.
Step 2:
Check weight of roast.
Place meat fat side up or poultry
breast side upon roasting rack in a
shallow pan. 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. 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
rise, 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 packer’s label.
Roasting Guide
‘NW
Meat
Tender cuts; rib, high quality
sirloin tip, mmp
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, pre-cooked
Ham, raw
*For honeless rolled roasts over 6-inches
thick, add 5 to 10 minutes per lb. to times
given above.
14Nlltry
Chicken or Duck
Chicken pieces
‘lhrkey
or top round*
Oven
Temperature
325°
325°
325°
325”
325”
325°
325”
375”
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
3 to
5-lbs.
24-33
35-39
40-4530-35
21-2520-23
25-30
30-35
35-45
35-45
17-20
minutes per lb. (any weight)
Under 10 Ibs.
27-35
3
to 5-lbs.
35-40
30-35
10 to 15-lbs.Over 15 Ibs.
18-25
Fbund
6
to
8-lbs.
18-22
22-29
24-28
28-33
30-40
30-40
10 to 15-lbs.
24-27
5
Ibs.
Over
30-35
15-20
Interual
Temperature “F
140°-1500
150°-1600
170”-185°
140°-1500
150°-1600
170°-1850
170°-1800
170°-1800
115”-125°
170°
185”-190°
185°-190”
In thigh:
185°-1900
..——
—-- —.———..
Page 29
Broiling
—
Broiling is cooking food by
intense radiant heat from the
upper unit in the oven. Most fish
and tender cuts of meat can be
broiled. Follow these steps to
keep spattering and smoking
to a minimum.
Step 1:
edge, cut
both about 2“ apart. If desired, fat
may be trimmed, leaving layer
about 1/8” thick.
Step 2:
in broiler pan which comes with
range. Always use rack so fat drips
into broiler pan; otherwise
may become-hot enough to
Step 3:
recommended shelf position as
suggested in Broiling Guide on
page 30. Most broiling is done
on D position.
If meat has fat or gristle near
vertical slashes-through
Place meat on broiler rack
Position shelf on
iuices
c~tch h.
Step 6:
Turn food only once during
cooking. Time foods for first side
Der Broilimz
.
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.
Se-~e
food immediately, leaving pan
outside oven to cool during meal
for easiest cleaning.
Use of Aluminum Foil
Questions & Answers
Q.
Why should I leave the door
closed when broiling chicken?
Chicken is the only food
A.
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
Q.
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.
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.
Using the rack suspends
Should I salt the meat before
Salt draws out the juices
Step 4:
Leave
door ajar a few inches
(except when broiling chicken).
The door stays open by itself, yet
the proper temperature is maintained
in the oven.
Step 5:
Press the BROIL button
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.
—
1.
If desired, broiler pan maybe
lined with foil and broiler rack may
be covered with foil for broiling.
ALWAYS BE CERTAIN
FOIL THOROUGHLY
TO
TO
MOLD
BROILER RACK AND SLIT FOIL
TO CONFORM WITH SLITS IN
RACK. Broiler rack is designed to
minimize smoking and spattering
and to keep drippings cool during
broiling. Stopping fat and meat
juices from draining to
the broiler pan prevents rack from
serving its purpose. Juices may
become hot enough to catch fire.
2.
DO
N~placeasheetof
aluminum foil on shelf. To do so
may result in improperly cooked
foods, damage to oven finish and
increase in heat on outside surfaces
of the oven.
Why are my meats not turning
Q.
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.
Q.
Do I
need to grease my broiler
rack to prevent meat from sticking?
A. No.
The broiler rack is designed
to reflect broiler heat, thus keeping
the surface cool enough to prevent
meat sticking to the
surfhce.
However,
spraying the broiler rack lightly with
a vegetable cooking spray before
cooking will make cleanup easier.
,.—
. .
29
4—
.–. ——.—. .
—
.—.
Page 30
Broiling Guide
Broiliw
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 ajar for all
foods except chicken. There is a
special position on door which
holds door open correctly.
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 during the last
5 to 10 minutes of broiling time.
5. When arranging food on pan,
do not let fatty edges hang over
sides, which could soil oven with
fat drippings.
6,
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%
times per side.
Food
Bacon
Ground Beef
Well Done
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
Cbicken(450”)
Bakery Products
Bread (Toast) or
Toaster pastries
English Muffins
Lobster
‘lldIs
(6 to 8-02. each)
Fish
Ham
Slicea(4509
(prccookcd)
Pbrk
Chops
Well Done
Lamb Chops
Medium
Well Done
Medium
Well Done
W]eners
and similar
precooked sausages,
bratwurst
Quantity and/or
Thickness
%-lb. (about 8
thin slices)
l-lb. (4 patties)
%
to
%-in.
thick
l-inch thick
(1 to
1%-lbs.)
1%-in. thick
(2 to
2%-lbs.)
1 whole
(2 to
2%-lbs.),
split lengthwise
2 to4 slices
1 pkg. (2)
2 (split)
2-4
l-lb. fillets !4 to
%-in. thick
l-in. thick
inch)
2(%
2 (l-in. thick)
about 1 lb.
2(1 inch)
about 10 to 12 oz.
2
(lti
inch)
about 1 lb.
l-lb. pkg. (10)
Shelf
Puaition
c
c
c
c
c
c
c
c
A
c
c
B
c
B
c
B
c
c
c
B
c
HI or
LO Broil
HI
HI
HI
LO
HI
HI
HI
LO
HI
HI
HI
First Side
Time, MinutesTime, Minutes
4%
10
6
8
12
10
15
25
3510-15
1 ~-z
3-4
13-16
5
8
10
1313
10
12
14
17
6
Second Side
4&
7
5
6
11
7-8
14-16
20-25
%
Do not
turn over.
5
8
10
9
10
12
12-14
1-2
Comments
Arrange in single layer.
Space
everdy.
Up to 8 patties take about same time.
Steaks less than 1 inch cook through
before browning.
recommended.
Slash fat.
Reduce times about 5 to 10 minutes per
side for cut-up chicken. Brush each side
with melted butter. Broil with skin
down
first
Space evenly. Place English muffins
cut-side-up and brush with butter, if
desired.
Cut through back of shell. Spread
open. Bmsh with melted butter before
broiling and after half of broiling time.
Handle and turn very carefully.
Brush with lemon
during cooking, if desired. Preheat
broiler to increase
Increase broiling time 5 to 10 minutes per
side for 1%-inch thick or home cured.
Slash fat.
Slash fat.
If desired, split sausages in half
lengthwise; cut into 5 to 6-inch pieces.
pan
frying is
and broil with door closed.
buttcrbeforc
brownirw.
and
30
.~—----.-—-.
Page 31
Care and Cleaning
—
Proper care and cleaning are
important so
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
your range will give
See Cleaning Guide on pages 40 and 41.
Plug-In Elements of the
Open Coil Module
clean inside the module with a well
wrung-out soapy cloth.
Clean the area under the drip pans
often. Built-up soil, especially
Receptacle
grease, may catch fire.
To make cleaning easier, the
plug-
in elements are removable.
Drip Pan/Ring
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 maintop, modules
and accessories should be stored in
a clean, dry place.
—
careful not to drop the modules
Always be
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.
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.
Do not put the plug-in element
into water.
It cleans itself when
heating during normal use. To
remove any charred soil, clean with
a dry, stiff plastic or bristle brush
when elements have cooled.
Never
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 spillover. Soak
stubborn stains with an
ammonia-
soaked paper towel, then rub gently
with a non-metal scouring pad. If
spills go below the drip pans,
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
il
fits evenly into the drip pan.
Important:
Never operate an
open coil element without the
d~ip
pan in place. This can
cause scorching of the module,
Ir
burning of wirkg insulation
aml
loss of energy.
●
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
darnage the module, reflector bowl
and element, as well as the pan.
(continued nextpage)
—, ...— —.—– _
31
Page 32
Care
~d
Cleaning
(continued)
Solid Disk Element Module
Solid disk elements are easy to
clean because the element is raised
above the module and sealed to it.
Food spills can not flow under the
cookware or the element. Spills
stay on the module surface where
they cool and are easy to wipe up.
Be sure the controls are off and
the module and elements are cool
before handling or cleaning.
elements cool slowly and do not
glow red as open coil elements do
when they are hot.
The trim rings around the elements
are stainless steel and may be
cleaned with a stainless steel cleaner.
When cleaning solid elements:
●
Rub in the direction of the
circular ridges.
●
Rinse completely and wipe dry.
s
Turn elements on to dry
completely and prevent rust.
s Afler
the elements have been
cleaned, heated to dry and cooled,
you may wish to use a paper towel
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
The solid elements can be cleaned
with scouring powder or a scouring
pad the same way as cleaning a
iron skillet.
If the elements have been scoured
or if they appear dull, oil them
when cool with anon-stick,
free cooking oil. Oiling the
elements from time to time will
maintain their good appearance
and help protect them from rust.
T’ips
The
cast-
salt-
It is normal for cast iron to lose its
luster as it ages. This will not affect
performance or durability of the
element.
You can also buy products (such as
EGO
Electrol@
to restore appearance of the solid
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.
or Rutland
Paste”
)
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 bum
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.
module is cool
before
Radiant Module Glass Top
Wipe glass clean after each use.
Use a glass cleaner and paper
towels. All-purpose non-abrasive
cleansers, such as
special maintop cleaning creams,
such as Cook Top brand, can also
be used. Remove stubborn soils
with a paste of baking soda and
water. A plastic or nylon mesh
scouring pad can be used.
Do not use a dishcloth or sponge to
wipe the maintop. They may leave a
film of detergent which can
discolor the maintop when heated.
We recommend that you use paper
towels or a clean cloth which is
used only for maintop cleaning.
For burned-on spillover:
●
Remove excess soil with
edged razor blade scraper. Hold the
blade at about a 30° angle to the
glass
surface and scrape off the
c
Scrub the glass top with an
purpose non-abrasive cleanser or
with a maintop cleaning
Rinse well and wipe dry.
●
Never use abrasive scouring pads
or powders on the glass top. Plastic
mesh pads such as
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.
Fantastik”
single-
creme.
Dobie”
maybe
or
soil.
all-
–
32
—
Page 33
.
-
Porcelain Enameled
Grease Wells
Porcelain enamel can crack or chip
with misuse. It can stain if
spillovers
content (such as tomatoes or lemon
juice) are not cleaned up quickly.
When cleaning porcelain grease
wells,
electrical receptacles wet. Do not
try to fill the wells with water.
of foods with a high acid
be careful not to get the
Brushed Chrome Finish
Wash with soap and water. For
heavy soils, first cover with a damp
cloth and let soak 30 minutes. A
chrome cleaner may be 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 maintop surfaces can be
pad
removed by using
cleaners.
extreme caution.
are caustic and can damage or
discolor most other surfaces.
Do not use spray type oven
cleaners.
nearby surfaces. Use newspaper
and masking tape to cover surfaces
such as back wall, control panel,
range sides, countertop, etc.
Remove
elements and grids.
For your safety, use
Overspray will damage
modules, grill heating
type oven
Oven cleaners
Grill Module
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 cool.
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 nonmetal scouring pad if necessary.
Do not use abrasive cleaning
products.
From time to time, you should
recondition the grids with cooking
oil as explained on page 17.
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.
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
on page 20.
It is a good idea to store the griddle
on one edge. If you lay it flat, pans
or other cookware maybe put on top
and scratch the non-stick coating.
coo~g
oil as described
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.
use a metal scouring pad or other
abrasives. Do not put the cover in
your dishwasher-the wooden
handles may be damaged.
Do not
Chrome Module Surfaces
Remove module from maintop 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
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
Protectant”
to prevent the oven cleaner
to protect the finish.
extreme
(continued nextpage)
33
Page 34
Care
—
and
Cleaning
(continued)
Control
Wash with soap and water. Rinse
with clean water and dry with a
paper towel.
pads or abrasive cleaners because
they may damage the finish.
I%nel
Do not use scouring
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
lmob
water out of the
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.
stem.
Removable Downdraft
Vents and Grease Filters
Downdraft vents and filters should
be cleaned frequently—after every
use is best.
To
remove:
Pull out vent grills and lift out
1.
aluminum grease filters.
To replace:
1.
The angled flanges at the top and
bottom edges of the filter should
face toward the inside of the unit
with the top edge slanted outward.
2.
Reinsert the vent grill.
Oven Shelves
Oven shelves may be cleaned with
a mild abrasive cleanser 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.
Broiler
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
dishcloth. That way, burned-on
foods will soak loose while the
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.
Fan
&Rack
34
Page 35
—
Oven Light Bulb
Replacing the
Maintop
Lamp and Starter
The light bulb is located on the
left side of the back wall of the
oven. Before replacing the bulb,
disconnect
range
breaker panel or unplug the range
from the electrical outlet. Let the
bulb cool completely before
removing it.
do not touch a hot bulb with a
damp cloth.
will break.
!A
(r
Bulb
ele&ical_power
at the main fuse-or circuit
For your safety,
If you do, the bulb
Socket
‘\
‘f’
$
s
\
to the
.la..cover29
To
remove:
● Unscrew the cover and remove
the bulb.
To
replace:
Put
in a new 40-watt
bulb.
(Note: A 40-watt appliance
bulb is smaller than a standard
40-watt household bulb.)
●
Install and tighten the cover.
●
Reconnect electrical power to
the range.
appliance
Do not touch the lamp when it is hot or with wet hands. Never wipe light
clbth.
with a wet
range
electrical outlet.
To
1.
bottom of the glass is above the tabs
on each side.
2.
glass forward to clear the tabs and
remove the glass.
3.
fingers under the lamp at each end
and rotating the bottom of the lamp
1/4 turn toward you.
4.
same length and wattage.
5.
trims and springs as shown.
Reposition the lamp glass into the
backguard.
at the main
Fig. 1
—
replace the fluorescent lamp:
Push the lamp glass up until the
Move the bottom of the lamp
Remove the lamp by sliding your
Replace the lamp with one of the
If necessary, reposition the side
Before removing the lamp,
tise
or circuit breaker mnel or
Side
.
Fig. 2
To replace starter:
1.
Fig. 1.
2.
clockwise
out. Replace with one of the same
wattage.
3.
Fig. 1.
are~
disconnect electrical power to
undu~
the
raruze
.-
Bulb
Starter//
Remove lamp glass as shown in
Grasp starter, turn it counter-
about 1/4 turn and lift
Replace lamp glass as shown in
from the
grin:
(continued
nextpage)
35
Page 36
Care and
Cleating (continued)
Lift-Off Oven Door
The oven door is removable to
make the interior more accessible
during
replacement of the
-.
To
remove the door,
inches to the special stop position
that will hold the door open. Grasp
firmly on each side and lift the
door straight up and off the hinges.
Note: Be careful not to place hands
between the spring hinge and the
oven door frame as the hinge could
snap back and pinch the fingers.
lamP
bulb.
open it a few
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 1 pint jar. Quart
canning jars may also fit.
Do not
plastic jars such as those having
contained food products. Such jars
could fracture or fail.
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
Oven Vent Duct
The oven is vented into the
downdraft vent duct in the right
side of the
obstruct this opening.
vent clean. Clean the associated
filter after each use.
maintop.
Do not
Keep the
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.
—
To replace the door,
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.
make sure the
—
36
Page 37
-
Operating the Self-Cleaning Oven
Automatically Programmed
3%
Cleaning Time:
Prepare the Oven Before
Setting the Controls
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 self-clean
cycle temperature may darnage the
porcelain finish of the oven.
Step 1:
broiler rack, all cookware and any
aluminum foil from the
they can’t withstand the high
cleaning temperatures.
Step 2:
the oven front frame (A), under the
front edge of the maintop, the door
– liner outside the door gasket and
the front edge of the oven cavity
(about 1“ into the oven). Use
detergent and hot water with a
soap-filled steel wool pad, then
rinse well with a vinegar and water
mixture. This will help prevent a
brown residue from forming when
the oven is heated. Buff these areas
with a dry cloth.
●
openings in the top of the door (B).
Remove the broiler pan,
Clean spatters or soil on
Do not let water rundown through
hours
oven—
A
o
.. . ... . .. . . . . . . . . .
. .. .. . .. . . . .. . . .. . . . . . . . .
.
A. Oven Front Frame
B. Openings inDoor
Step 3:
(C) with hydrogen peroxide, using a
clean sponge to soak the soiled area.
Repeated soaking may be needed
depending on the amount of soil.
Frequent cleaning will prevent
excessive soil build up.
Do
fiberglass material of the gasket has
an extremely low resistance to
abrasion. Any cotton material
especially (including
can easily rub a hole into the seal.
An intact and well-fitting oven door
gasket is essential for
efficient oven operation and good
baking results.
If you notice the gasket becoming
worn, frayed or damaged in any
way or if it has
on the door, you should replace it.
outside front of oven door with
soap and water. Do not use
abrasives or oven cleaners.
Step 5:
bulb cover (D) is in place.
Step 6:
make sure the oven light is off. You
are now ready to begin the
clean cycle.
●
the self-cleaning oven. However,
they will darken, lose their luster
and become hard to slide. Wipe
shelf supports with cooking oil
after each self-cleaning cycle to
make shelves slide more easily.
Clean top, sides and
Make sure the oven light
Close the oven door and
Oven shelves may be cleaned in
. .. . . . . .
(continued
self-
the
nextpage
‘n
.-.. -.—. -. .—
-
Page 38
~i~ti-’
ope~@
the
self-cleani~
Important
The oven door must be closed
and all controls must be set
correctly for the clean cycle to
work properly. To help you
understand how the clean cycle
works, the stages of the cycle
are noted below.
Set the Oven for Cleaning
1.
Close and lock the oven door by
moving the lock lever fully to the
right.
2. Push the CLEAN button.
3. Turn the
direction about l/2 turn. The display
will show
The words “CLEAN TIME” will
be displayed on the left. Within 20
LOCK” will be displayed on the
right.
Note:
clean cycle will be finished by
pushing the
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.
SET knob in a clockwise
“3:30~’
the words
You can find out when the
STOP
“CLEAN
TIME button.
Oven (continued)
To Set a Delayed Start
1.
Close and lock the oven door by
moving the lock lever fully to the
right.
2. Push STOP TIME button.
‘Ihm
3.
day when you wish cleaning to be
completed (must be more than
the SET knob to time of
3%
hours later than current time
of day).
4. Push the CLEAN button.
5. Turn the SET knob in a
clockwise direction about 1/2 turn.
The words “DELAY CLEAN” will
be on in the display until the clean
cycle starts.
starts, the word “CLEAN” will be
on in the display.
Note:
operation, you can find out when
the oven will begin the self-clean
cycle by pushing and holding the
CLEAN button.
Afier tie
During a delayed self-clean
clean cycle
To Stop a Clean Cycle
1.
Press the CANCEL button.
2. Wait until the oven has 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 level. If
you cannot open the oven door
immediately after the word “LOCK”
goes off, wait one minute and try
again.
After Self-Cleaning
1.
When the 3% hour clean cycle is
finished, the word “CLEAN” will
be off in the display.
2. Wait until the oven has 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 unless the oven temperature
is at a safe level. If you cannot open
the oven door immediately after the
word “LOCK” goes off, wait one
minute and try again.
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 the oven surface
thoroughly with a vinegar and
water mixture. These deposits are
usually a salt residue that can not
be removed by the clean cycle.
If the oven is not clean after one
clean cycle, repeat the cycle.
38
—
Page 39
—
Questions and Answers
Q.
If my oven clock is not
working, can I still self-clean
my oven?
A. No.
use the range clock to help start and
stop your self-cleaning cycle.
Q.
cleaners on any part of my
self-cleaning oven?
A. No
be
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,
a clean sponge to soak the soiled
area with hydrogen peroxide. See
–
specific instructions on page 35.
Q.
smoking occurs during cleaning?
A.
Push the CANCEL button. Open
windows to rid room of smoke.
Wait until the oven has cooled
(about 20-30 minutes) and the word
“LOCK” is off in the display. Wipe
up the excess soil and reset the
clean cycle.
Q.
hear during cleaning normal?
A. Yes. This
heating and cooling during both the
cooking and cleaning functions.
Your Electronic Controls
Can I use commercial oven
cleaners or coatings should
used around any part of this
but carefully and only with
What should I do if excessive
This is caused by excessive soil.
Is
the “crackling” sound I
is the sound of the metal
Q. Should there be any odor
during the cleaning?
A. Yes,
during the first few cleanings.
Failure to wipe out excessive soil
might also cause a strong odor
when cleaning.
Q.
lines on the enameled surface of
my oven?
A.
resulting from heating and cooling
during cleaning. These lines do not
affect how your oven performs.
Q.
oven after cleaning?
A.
a deposit which is ash. It can be
removed with a damp sponge or
cloth.
Q.
easily. What is the matter?
A.
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.
gray after the
this normal?
A. Yes.
the shelves may lose some luster
and discolor to a deep gray color.
there maybe a slight odor
What causes the hair-like
This is a normal condition,
Why do I have ash left in my
Some types of soil will leave
My oven shelves do not slide
After many cleanings, oven
My oven shelves have become
self<lean
After the self-clean cycle,
cycle.
Is
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 your recipe,
then bake. The results of this test
should give you an idea of how
much the temperature should be
changed.
To adjust temperature:
Push the BAKE button.
1.
2. Select a temperature between
500”F.
and 550°F. with the SET
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.
4.
11.umthe
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 normally.
SET knob to adjust the
+35”F.
shows on
-35”F.
—
Note:
The adjustment described
above will not change the self-clean
temperature.
39
—
Page 40
Cleaning Guide
Note: Let surface/modules/oven parts cool before touching or handling.
Part
Solid Disk Modu&
Solid Disk Elements
Radiant Module
Glass Top
Vent System Filters
Vent Grille
Grease Well
Reflector Plates
Grease Collector Jars
Grill Grate
Griddle
Materials to Use
●
Hot Soapy Water
●
Soft Sponge
●
Soft clotb
●
Soap and Water
●
Cleansing Powder
●
Soap-Filled Scouring Pad
●
Cello
Electrol@
Polish
●
Non-abrasive All-Purpose
Cleaner
●
Cooktop
Cleaning Creme
available from your
Hotpointsupplier
●
Plastic Mesh Pads such as
Dobie”
●
Hot Soapy Water
●
Hot Soapy Water
●
Hot Soapy Water
●
Soap-Filled Scouring Pad
●
Plastic Scouring Ball
●
Hot Soapy Water
●
Soap-Filled Scouring Pad
●
Plastic Scouring Ball
●
Dishwasher Safe
●
Hot Soapy Water
●
Soap-Filled Scouring Pad
●
Plastic Scouring Ball
●
Dishwasher Safe
●
Hot Soapy Water
●
Plastic Scouring Ball
●
Dishwasher Safe
●
Hot Soapy Water
●
Soft clotb
●
Plastic Scouring Ball
General Directions
DO
NCY1’USEsteel
abrasives
steel trim or
on the stainless
brusbedcbrorne
tinishofthemodule.
wool or
Clean the brushed chrome
ring that surrounds the solid disk element by following the
directions below.
For light soil, wash and rinse with soapy water and then
tinkh
andthestainless steel trim
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
30tninutes.
clotband
Thesoliddiskelement should be washed with a damp cloth
Then wipe
upthebaking
polish with a dry cloth.
andthendried.
soda, rinse with a damp
Finish by wiping
over lightly with cooking oil when cool. Clean very dirty solid disk elements with a little
cleaning powder ora scouring pad. The matte black surface can be maintained by treating it
periodically with the Cello Electron” polish. It is available from your GEsupplier.
Tousethe
finish, usetheapplicator to apply a very thin coating oftbepolishtothe entire element surface.
fim
tbeelementonhigh for several minutes to bake thepolish totheelement. When the
element is cool, rub lightly with aclotborpapertowel to remove any excess polish.
DO
N~USE
abrasive
scouring pads or powders on
glass surface.
maintopclean
abrasive cleaner. Do not use a dishcloth or sponge to wipe up
themaintop. They may leavea film of detergent which can
discolor your
thetlm
with the recommended cleaner. Werecommendthat
youusepapertowels
maintop cleaning. For burned on
after each use. Useanall-purpose, non-
maintop
when heated. Ifthishappens, remove
oraclean
cloth which is
spillovers,
remove excess
usedordy
for
Wipe
soil with a single edged razor blade scraper. Hold the blade at
DON~wasb indisbwaaber.
DO NOT USEsteel
WOO
],
about a 30° angle to the
Wash, rinse andtbenpolish with a dry cloth.
maintop
and scrape off the spot.
—
abrasives, ammonia, acids
or commercial oven cleaners
which may damage the finish.
Wlpecleanaftereach use. Make sure drain hole isnotblocked.Usecottonswabor toothpick to
clean drain hole.
Let grill cool. Remove grill element andliftout Reflector Plates. Reflector Plates maybe
cleaned using oneofthemethods at left.
Can recleaned in dishwasher.
Scoop out grease with large spoon. Set jars inpanof warm water to loosen grease if desired.
Replace with any wide mouth canning jars.
Do not
usemayonnaisejars wbichcouldbreak
when hot grease drips into them.
DO
NOl’cleaninself-
Can recleaned in dishwasher.
cleaning oven.
DO NOTuseabrasive
cleaners. DO
N(YTwash
in
dishwasher.
Grill/Griddle Cover
●
Soap and Water
DO
N~USEsteel
wool,
Wash, rinse andtbenpolish withadry cloth.
abrasives, ammonia, acids
or commercial oven cleaners.
*Spillage of marinades, fruit juices, tomato sauces and basting materials containing acids may cause discoloration.
immediately, with care being taken not to touch any hot portion
oftbe oven. When the surface is
cool,
clean and rinse.
Spillovers
should be wiped up
40
.——.—. .—
Page 41
Note: Let surface/modules/oven parts
—
cool
before touching or handling.
Part
Bake Element and
Broil Element
Broiler
Fanand
Control Knobs and
Knob Cups
Metal,
including
Module Maintopaand
Brushed Chrome
Maintop
Oven
Doofi
Metal Trim Strips
Oven Door Glass
.
Oven Gasket
Oven Liner
including
Rack
Materialato Usa
●
Soap and Water
●
Soap-Filled Scouring
●
Plastic Scouring Pad
●
Dishwasher Safe
●
Mild Soap and Water
●
Soap and Water
●
Soap and Water
●
Soap and Water
●
Hydrogen Peroxide
●
Soap
and Water
General Directions
Donotcleanthebake
heated.
N~E:
element or broil element. Any soil will bum off when the element is
The bake element canhelifted gently to clean the oven floor.
Ifspillover,
residue or ash accumulates around the bake element, gently wipe around the element with
warm
water.
Drain fat, cool pan and rack slightly. (Do not let soiled
I%d
Sprirddeondetergent.
the rack.
OPTION: The broiler
Letpanandrackstandforafcw minutes. Wash; scour if necessary. Rinse and dry.
Fill the pan
with
warm
water and spread damp cloth orpapertowel over
prmandrackmay also bccleancdinadishwasher. DO
panandrackstand
in oven to cool.)
N~CLEAN
IN SELF-CLEANING OVEN.
Pull off knobs. Wash
gentiy
butdonot soak. Dryandreturncontrolsto range. See instructions
onpage20. When knobs are removed, do not allow water to run down inside the control panel
whilecl
caning.
DO
NfYI’USEsteelwool,
abraai~
ammonia, acids,
Wash, rinse andthenpolish withadry cloth.
commercial oven cleaners
or vinegar.
DO
N~USEateel
abraahea,
ammonia, adds,
commercial oven
or vinegar.
wool,
cleanem
INSIDE OF DOOR: Clean ONLY tbedoorliner outside the
gasket. Thedooris automatically
self-cleaning cycle. DO
N~
Avoid getting soap andwatcr
clcanediftheoven is in the
rub
ordarnage
gasket.
onthegasketorintheopenings
onthedoor.
OUTWDEOF
DOOR: Usesoapandwatcrto thoroughly
clcanthetop, sides and front of the oven door.
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 rub.
Seeself-cleansection for more information.
Cool betbrecleaning. Frequent wipings with mild soap and water will prolong the time
hetweenrnajorcleanings.
Besnretorinaethoroughlytoavoidadditional stains.
Porcelain
Painted
including Module
EnameIand
Surface&
●
Paper
Twel
●
Dry
cloth
●
Soap and Water
Pans
Shelves
(See
Self-Cleaning
●
Soap
and Water
Oven Directions)
Open Coil Elements
. None
Requjred
and Grill/Griddla
Element
●
Drip
Panain
Open Coil Module
*Spillage of marinades, fruit
immediately, with crrrebeing taken not to touch
Hot Soapy Water
c
Stiff-Bristled
●
Soap-Filled
●
Dishwasher Safe
juicea,
Bmsh
Scouring Rid
tomato
aaucesandba
aqyhot I
DO
N~USEovencleanem,
cleanaingpowdera
abrasives. These
or
mayscmtch
thesufice.
barahpaper towel
has
cooled,
orclothto
waahsndrinse.
Forotherspills,
If acids should spill ontherange
wipe up right away. When the surface
suchrrs tkt
whileitis
bet,
useadry
smatterings, etc., wash with soap
and water when cooled and then rinse. Polish with a dry cloth.
Yourselves can recleaned with the
self-clcaningfmrction
intheoven. For heavy soil, clean by
hand using any or all mentioned materials. Rinse thoroughly to remove all matcrialsafter
cleaning.
DO
N~USEadishwaaher
tocleantheelement coila.
Spatters and spills
theendofameal,
andheatthe
bumavmy
when the coils areheated. At
remove all cookware from the elements
soiled elements at HI. Let the soil bum off about
arninutc and switch the elements to OFF. Avoid getting
cleaning materials on the coils. Wipe off any cleaning
rnaterirds
with adamppapertowel
●
DO N(X handle
●
Do not self-cleanplug-inclement or immerse them in any
theelement
before
heating the element.
before completely cooled.
kind of liquid.
Wipe drip pans after each cooking so spatters will not “burnon”
To remove “bumedon” spatters, use any
orrdl
cleaning materials mentioned.
thenexttime
you cook.
Rubhghtly
scouring pad to prevent scratching of the surface.
Can becleanedinthedishwasher.
Will discolor if cleaned in self-cleaning oven.
ngrnatcrirds
tionoftheoven. When
containing acids
thesurfkceis
rnaycausediscoloration. Spillovers
cool.
clcanandrinse.
should be wiped up
with
41
Page 42
,=====-
Questions?
#llim
~,
Use This Problem Solver
~
PROBLEM
I
POSSIBLE CAUSEANDREMEDY
42
—
-.—
Page 43
If you need more help... call, toll free:
GE Answer
800.6262000
consumer information service
Center@
43
---—.-..:
Page 44
Anti-Tip Device Installation Instructions
Tools Needed:
●
Phillips head screwdriver
●
Template (packed with range)
WUNG
c
ALL RANGES CAN TIP
●
INJURY COULD RESULT
●
INSTALL ANTI-TIP
DEVICE PACKED WITH
RANGE
Locate the
floor per the
Secure the Anti-Tip device to the
floor with the two wood screws
provided. See Fig. 1.
Move the range directly in front of
the countertop cutout. Be certain
you have adjusted the range legs
to raise the maintop above the
countertop. Standing in front of the
range, tilt it toward you.
the range into the cutout. Keep the
back raised in order to clear the
Anti-Tip device on the floor.
Fig. 2
Anti-Ti~
temp~ate
device on the
instructions.
Manuever
The stability bracket attached to
the range should be positioned over
the Anti-Tip device bolt and
lowered onto it.
Once the range is in position, open
the lower compartment door by
grasping the handle and pulling the
door down flat. Adjust the leveling
legs to properly seat the maintop
onto the countertop. Be certain the
range
does not hang
countertop. Place the washer over
the stability mounting device and
securely tighten with the wing nut.
See Fig. 2.
from the
—
●
SEE INSTRUCTIONS
Fig. 1
Wood screws
[
\
r
y<
I
~
c1
/’
,/
/m
I
i
\.
;
I
/
/“
\\
Bolt
Secure device
to floor with
two wood screws
See template for
location of holes.
~
‘N.
,/ \\
II
w
Wing nut
v
I
I
44
—
Page 45
—
Notes
.———
———..
.—
—— —.. .– .—. . . .
45
Page 46
46
Page 47
Wdll
Be There
With the purchase of your new GE appliance, receive the
-
assurance that if you ever need information or assistance
from GE, we’ll be” there. All you have to do is call-toll-free!
In-Home
Repak
Service
8flo-GE-cAREs
–
+
GE Consumer Service professional
ill 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 be handled in just
one visit.
(7:00
a.m. to 7:00 p.m.
9:00 a.m. to 2:00 p.m. Satur-
out—
Service Contracts
8M-626-22!24
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.
multiple-
GEAnswer
Center”
801162&20U!!
Whatever your question about any GE
major
appliance, GE Answer Center@
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
Telecommunication Device for the Deaf
Cente@
day
question—
service is
7 days a week.
Pam andAccessories
8@-6E6-2W2
Individuals qualified to service their
own appliances can have needed
parts or accessories sent directly to
their home,
The GE parts system provides access
to over 47,000 parts ... and all GE
Genuine Renewal Parts are filly
warranted. VISA, MasterCard and
Discover cards are accepted.
User maintenance instructions
contained in this booklet cover
dures
any user. Other servicing generally
should be referred to
vice personnel. Caution must be
exercised, since improper servicing
may cause unsafe operation.
fi-ee
of shipping charge!
proce-
intended to be performed by
qualiiied ser-
. . .-. .—
For Customers
Wtih
Special Needs...
Upon request, GE will provide Braille
controls for a variety of GE appliances,
and a brochure to assist in planning a
barrier-free kitchen for persons with
limited mobility. To obtain these
free of charge, call 800.626.2000.
Consumers with impaired hearing
or speech who have access to a TDD
or a conventional teletypewriter may
Cd
800-TDD-GEAC (800-833-4322)
to request information or service.
--- .,.—.. ....,.—.— -..
items
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.
WHAT
WHAT IS
IS
COVERED
N(X
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 of the
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.
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
servicers during normal working
hours.
Look in the White or Yellow Pages
of your telephone directory for
GENERAL ELECTRIC COMPANY,
GENERAL ELECTRIC FACTORY
SERVICE, GENERAL
HOTPOINT
GENERAL ELECTRIC CUSTOMER
CARE@ SERVICE.
● Replacement of house fuses or
resetting of circuit breakers.
● Failure of the product if it is used
for other than its intended purpose
or used commercially.
● Damage to product caused
by accident, fire, floods or acts
of God.
WARRANK)R IS NOT RESPONSIBLE
FOR CONSEQUENTIAL DAMAGES.
D.C.
In Alaska the
Care@
ELECTRIC-
FACTORY SERVICE or
Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion
may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.
To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.
If further help is needed concerning this warranty, write:
Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225
EEii!%a
4-9o
CG
——....—
.— - . . .
If you have an installation problem,
contact your dealer or installer.
You are responsible for providing
adequate electrical, gas, exhausting
and other connecting facilities.
Warrantor: General Electric Company
JSP62GN
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