GE JSP62GN Use and Care Manual

Page 1
Contents
Electric
SRde-ih
Modular Range
Aluminum Foil 4,14, 17, 19,26,29 AntiTip Device
Appliance Registration Canning Tips
Care and Cleaning Clock
Consumer Services Cooking Guides
Electronic Oven Controls 24,25,38
Energy-Saving Tips
,.
Features Model and Serial Numbers
Modules
Open Coil Solid
Disk
Radiant Griddle
Griddle Cooking Guide Grill
Grill Cooking Guide GreaseJars
Module Cover
10,
6,7, 18,21,36,40
2 9
31-41
24 47
11, 19,22
5
6,7
2
12-22
14
15 16
20,21
22
17, 18
19
6,7,12,33
Oven
Baking, Baking Guide Broiling, Broiling Guide 29, 30
Door Gasket Door Removal
Light; Bulb Replacement 35 Preheating
Roasting, Roasting Guide 28 Self-Cleaning Instructions 37-39
Shelves Thermostat Adjustment
Problem Solver
Safety Instructions Surface Module Cooking
Surface Cooking Guide Control
Cookware Tips
Vent System Warranty
Settinm
23-30
26,27
27,30
23,26,28-30
42,43
10, 11
8,34,40
Back Cover
GEAnswer Cente# 801182UJIW
4,35
36
39
2-4
8-22
8
13
Model JSP62GN
GEAppliancas
.—..—.—.
.. —..—-. . . . .
Page 2
Help us help you...
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
.. . . ..
:.,.,:, :,:. :.:.:. ;.:.: .
. . . . .. . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..... -.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.,.,.,
Oven
Door Gasket
37.
6
Compartment
Page 7
Features Index on page
Explained
Features Index
Explained
on
page
Modules
1
Open Coil Module
One-Piece Chrome-Plated
2
Drip Pan/Rings
3 Open Coil Plug-In Elements
Solid Disk Element Module
4
5 Radiant Module
Grill Module
Reflector Plates (Support Grill
6
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
Tbs 2.
.
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-inch keep 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 bacon Uncovered
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 bubbles 4. 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 ELEMENTS
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 setting around 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
Meat HI 20-25 Vegetable HI
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.)
Suggested Cooking Time
Setting in 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 HI 70-80 (total) HI
HI HI HI
HI
HI 9-13 per side
HI Cut 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 spaces in 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 cake 350°-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 40-45 30-35
21-25 20-23 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, Minutes Time, Minutes
4%
10
6 8
12 10
15
25 35 10-15
1 ~-z
3-4
13-16
5
8
10 13 13
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.
Clean the oven door gasket
not rub the door gasket—the
.
. . . . . . . . . . . . . . . . . . . .
.
. .. . . . . . . . . . . . . ..
T
cottonballs),
energy-
beeome
displaced
.. . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
. . . .
.
.
.
.
.
.
.
.
.
.
.
.
.
D
-Q
.
..
.:.
:....:.
:.....-.:.:.:.
-..
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
=
C. OvenDoor Gasket D. Oven Light Bulb Cover
Step 4:
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 aclotb orpapertowel 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
Letpanandrackstand forafcw 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.
onthegasketor intheopenings
onthedoor. OUTWDEOF
DOOR: Usesoapand watcrto 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.
Besnretorinaethoroughly toavoidadditional 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.
barah paper 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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