GE JSP68, JSP69 Use and Care Manual

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Page 1

Use and Care &Installation Guide

Electric

Safety

Anti-Tip Device . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ......4,47

hIstructionS....................4-6

Slide-in

Problem

Thermostat Adjustment–

Do It Yourself . . . . . . . . . . . . . . . . . . . . . . . ...........31

More questions

GE Answer

Modular Range

SOh/er.......................48-5O

?...call

Center@

800.626.2000

Operating Instructions, Tips

Alulminum

Clock and Timer ...................................26, 27

Features Oven

Baking

Broiling, Broiling Guide ...................34, 35

Control Settings .......................................27

Light; Bulb Replacement ................22,45

Roasting, Roasting Guide ...............32, 33

Self-Cleaning Instructions ..............36 -39

Shelves

Surface Module Cooking ...................10-25

Canning Tips .............................................2 5

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

Cooktop Comparison 10

Griddle Accessory ............................22, 24

Grill Module . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19-21

Modules and

Module Cover ..............................................3

Coil Surface Unit Module ...............11 -13

Radiant Module . . . . . . . . . . . . . . . 16-19

Solid Disk Module . . . . . . . . 13--16

Foil

......,...........................6,

.......................................................8,

........................................................27.3 5

.................................................28.3

.......................................................28

.Accessories

........................3

30,34

Care and Cleaning

Door Removal ..............................................45

Grease Jars

Griddle Accessory .......................................43

Grill

Module...................................................43

Coil Surface Unit Module ..........................40

Radiant Module ...........................................42

Solid Disk Module .......................................4

Vent System ..........................................44, 46

...................................................44

...................4O-47

Preparation ..........................................7

Anti-Tip Device ........................................4, 47

F~ooring

Leveling

Consumer Services ..................5

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

Important Phone Numbers .......................5 1

Model and Serial Number Location ..........2

Removal of Packaging

Warranty

under

the

Range.......,...........,........7

............................................................7

—

Tape........................2

........................................Back

Cover

—

GE Appliances

Models:

JSP68 JSP69

164D2966P069

Page 2

HELP US HELP YOU...

Before using your range, read this guide carefully.

It is intended to help you operate new range properly.

Keep it handy for answers to your questions.

you don’t understand something or need more help,

write (include your phone number):

Consumer Affairs GE Appliances Appliance Park Louisville, KY 40225

and

maintain your

How to Remove Packaging Tape

assure

product, the safest way to remove packaging tape adhesive on new appliances is an application of a household or cooking oil. Apply with a soft cloth and allow to soak. Wipe dry and then apply an appliance polish to thoroughly clean and protect the surface.

NOTE: The plastic tape must be removed from the chrome trim on range parts. It cannot be removed if it is baked on.

no damage is done to the finish of the

liquid

dishwashing detergent, mineral oil

Write down the model and serial numbers.

You’ll find the model and serial numbers on the front of the range behind the oven door.

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

Model Number

Serial Number

Use these numbers in any correspondence or service

calls

concerning your range.

the Consumer Product

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

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

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

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

IF YOU NEED SERVICE...

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

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.

Accessories

To add versatility to your modular range, accessories are available at extra cost from your GE Appliance dealer. See the Modules and Accessories section.

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

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

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

Major Appliance Consumer Action Panel 20 North Chicago, IL 60606

Wacker Drive

all

the

Page 3

A full selection of modules are available for the range cooktop. The modules can be interchanged quickly and easily. Each module has an electrical plug which finding your nearest GE dealer, contact the GE fits into a receptacle in the side of the well nearest the center of the cooktop. Some modules are inserted and removed differently than others. See

section for specific instructions for installing and removing that module.

each module

To purchase, contact your nearest GE Appliances dealer or service center. If you need assistance in

Answer

Center@

at 800.626.2000.

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.

to clean, See each module section in this guide for

specific instructions. Never immerse any module

in water.

When not in the cooktop,

should be stored in a clean, dry place.

not to drop the modules or they could be damaged.

The longer a soil remains, the harder it is

modules and accessories

Always be careful

Modules and Accessories

Coil Surface Module Part Number

This module has one 6“ and one 8“ surface unit. The surface units and drip pans are removable for cleaning.

Solid Disk Module Part Number JXGS54

This module has one 6“ and disk surface unit. The surface made of cast iron and are sealed to the cooktop. Each surface unit has a built-in protector that keeps it from getting too hot. It will automatically decrease the temperature of the surface unit in the case of over-heating or excessively high tern

Radiant Module Part Number

This module has one 6“ and one 8“ heating coil beneath a smooth glass surface. The two surface units are shown

by the outlines on the glass. This module provides fast heat, energy efficient operation and is easy to clean.

JXGC51

JXGR61

one 8“

units

coil

solid

are

/~.,

(’

,-,

‘1

lperatures.

. . . .

—,

Using Electric Surface Unit Modules

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

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

Start cooking at a higher setting to heat the surface unit faster, then turn to a lower setting to finish cooking.

surface unit is turned off.

Grill Module Part Number

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

Griddle Accessory Part Number JXGD59

You must have the grill module to use the griddle accessory.

This griddle sits directly over the grill

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

Remember, cooking continues after the

JXGL58

grill

heating element

~--

——

Page 4

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

IMPORTANT SAFETY NOTICE

●

The California Safe Drinking Water and Toxic

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

● The fiberglass insulation in self-clean ovens

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

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

● Use this appliance only for its intended use

as described in this guide.

●

Have

the installer show you the location of the

circuit breaker or fuse. Mark it for easy reference.

● Be sure your appliance is properly installed and

grounded by a qualified technician in accordance with the provided installation instructions.

● Do not attempt to repair or replace any

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

● Before performing any service, DISCONNECT

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

● Do not leave children alone-children should

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

● Do not allow anyone to climb, stand or hang

on the door or cooktop. They could damage the range and even tip it over, causing severe

personal injury.

●

CAUTION: ITEMS OF INTEREST TO

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

BACKSPLASH OF A RANGE—CHILDREN CLIMBING ON THE RANGE TO REACH ITEMS COULD BE SERIOUSLY INJURED.

w.AllNING-A1lranEes

can tip and injury could To prevent accidental tipping of the range from abnormal usage, attach it to the wall or floor by

installing the Anti-Tip device supplied. To check if the device is installed and engaged properly, open the lower compartment and inspect the device. Make sure the stability bracket and stability mounting device are in place.

If you pull the range out from the wall for any reason, make sure the device is properly engaged before you push the range back against the wall. If it is not, there is a possible risk of the range tipping over and causing injury if you or a child stand, sit or lean on an open door.

Please refer to the Anti-Tip device information in this guide. Failure to take this precaution could result in tipping of the range and injury.

● Teach children not to play with the controls

or any other part of the range.

● Always keep combustible wall coverings,

curtains or drapes a safe distance from your range.

● Do not store flammable materials in an oven

or near the cooktop.

● Never wear loose-fitting or hanging garments

while using the appliance. Be careful when reaching for items stored over the range. Flammable material could be ignited if brought in contact with hot surface units or heating elements and may cause severe burns.

●

Use only

Do not let pot holders touch hot surface units or

heating elements. Do not use a towel or other bulky cloth. Such cloths can catch fire on a hot surface unit or heating element.

● Always keep dish towels, dish cloths, pot

holders and other linens a safe distance away from your range.

● Always keep wooden and plastic utensils

and canned food a safe distance away from your range.

● For your safety, never use your appliance for

warming or heating the room.

or damp pot holders on hot surfaces may result in burns from steam.

res~lt.

dry pot holders—moist

I .

I!d

-A

Page 5

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

● Keep the hood and grease filters clean to

maintain good venting and to avoid grease fires.

● Do not let cooking grease or other flammable

materials accumulate in or near the range.

● Do not obstruct the vent air flow grills.

Do not put anything in them or allow anything to spill over into them,

● Keep the reflector plates and grease wells

clean

to reduce smoking and avoid grease fires.

● Keep the cooktop vent grills and the oven

vent unobstructed.

“ ~ ‘

● Do not use water on grease fires.

j’

Never pick up a flaming pan.

Turn the controls off. Smother a flaming pan on a surface unit by covering the pan completely with a well-fitting lid, cookie sheet or flat tray. Use a multi-purpose dry chemical or foam-type fire extinguisher.

Flaming grease outside a pan can be put out by covering with baking soda or, if available, a multi-purpose dry chemical or foam-type fire extinguisher.

Flame in the oven can be smothered completely by closing the oven door and turning the oven off or by using a multi-purpose dry chemical or foam-type fire extinguisher.

●

Do not

touch the module surface

units,

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

Potentially hot surfaces include the grill grates, griddle, cooktop and areas facing the cooktop, oven vent opening, surfaces near the opening, crevices around the oven door, the edges of the

– door window and metal trim parts above the door.

●

When

cooking pork,

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

170”F.

This assures that, in the remote possibility that trichina maybe present in the meat, it will be killed and the meat

wilI

be safe to eat.

Oven

Stand away from the range when opening the

oven door.

cause burns to hands, face and/or eyes.

●

Do not heat unopened food containers.

Pressure could build up and the container could burst, causing an injury.

● Keep the oven vent unobstructed.

● Keep the oven free from grease buildup.

● When using cooking or roasting bags

oven, follow the manufacturer’s directions.

● Place the oven shelf in the desired position

while the oven is cool. If the shelves must be handled when hot, do not let pot holders contact the heating elements.

● Pulling out the shelf to the shelf stop is a

convenience in lifting heavy foods. It is also a precaution against burns from touching hot

surfaces of the door or oven walls.

●

not use your oven to dry newspapers.

If overheated, they can catch fire.

●

not use the oven for a storage area.

Items stored in an oven can ignite.

●

Do not

or food in the oven when not in use.

After broiling,

of the range and clean it. Leftover grease in the broiler pan can catch fire the next time you use the pan.

●

Never leave jars or cans of fat drippings on or

near your range.

●

Never leave the oven door

not watching the range.

Hot air or steam which escapes can

the

leave paper products, cooking utensils

always take the broiler pan out

open when you are

(continual next

page)

Remember: The inside surface of the oven may

be hot when d-w

door

is,

opened.

L-

Page 6

IMPORTANT SAFETY INSTRUCTIONS

(continued)

Self-Cleaning Oven

Do not clean the oven door gasket. The door

gasket is essential for a good seal. Care should be taken not to rub,

● Do not use oven cleaners. No commercial oven

cleaner or oven liner protective coating of any kind

should be used in or around any part of the oven. Residue from oven cleaners will

of the oven when the self-clean

●

Clean only parts listed in this Use and Care

Guide.

●

Before self-cleaning the oven,

broiler pan, rack and other cookware. Do not

self-clean the modules in the oven.

sure to wipe up excess spillage before

starting the self-cleaning operation.

● If the self-cleaning mode malfunctions, turn

the oven off and disconnect the power supply. Have it serviced by a qualified technician.

Surface Cooking Modules

●

Use

proper pan

flat bottoms large enough to cover the surface unit heating element. The use of undersized cookware will expose a portion of the surface unit to direct contact and may result in ignition of clothing. Proper relationship of cookware to surface unit will also improve efficiency.

●

Never leave the kitchen while using the grill.

●

Never leave the modules unattended at high

heat settings.

greasy spillovers that may catch on fire.

●

Be sure the drip pans (on some modules) and

the vent grills are not covered and are in place.

Their absence during cooking could damage range parts and wiring.

●

not use aluminum foil to line the drip

pans (on some modules)

oven except as described in this guide. Misuse

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

damage

or move the gasket.

damage

cycle

the inside

is used.

remove the

size—Select cookware having

Boilovers

cause smoking and

or anywhere in the

●

Only

certain types of glass, glass/ceramic, earthenware or other glazed containers are suitable for cooktop service;

others may break

because of the sudden change in temperature.

minimize the possibility of burns,

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

of the

range

without extending over the nearby

surface units.

●

.41ways

turn the module controls off before

removing the cookware.

●

avoid the possibility of a burn or electric

shock,

always be certain that the controls for all surface units are at the off position and all surface units are cool before attempting to remove a surface unit or a module.

Never clean the cooktop surface when it is hot.

Some cleaners produce noxious fumes and wet cloths could cause steam burns if used on a hot surface.

●

Keep an eye on foods being fried at high or

medium high heat settings.

●

Do not immerse or soak the removable

modules and surface units.

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

●

When flaming foods are under the hood, turn

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

●

Foods for frying should be as dry as possible.

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

●

Use little fat for effective shallow or deep-fat

frying.

Filling the pan too full of fat can cause

spillovers when food is added.

—

Page 7

●

If a combination of oils or fats will be used

in frying,

stir together before heating, or as fats

melt slowly.

●

Always heat fat slowly, and watch as it heats.

●

Use a deep fat thermometer whenever

possible

to prevent overheating

fat

beyond the

smoking point.

●

Never try to move a pan of hot fat, especially

a deep fat fryer.

●

NEVER USE WATER ON A GREASE FIRE.

Use care when touching the cooktop.

Wait until the fat is cool.

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

●

Never leave the surface

high heat settings.

units

Boilovers

unattended at

cause smoking and

greasy spillovers that may catch on fire.

●

not

operate the radiant surface units if

the glass is broken.

Spillovers or cleaning solution may penetrate a broken cooktop and create a risk of electrical shock. Contact a qualified technician immediately should your glass cooktop become broken.

●

Avoid scratching the glass cooktop surface.

The cooktop can be scratched with items such

as sharp instruments,

rings or other jewelry

and rivets on clothing.

Never use the glass cooktop surface as a

cutting

* Do

board.

not place or

store

items on top of the glass

cooktop surface when it is not in use.

Be careful when placing spoons or other

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

They may become hot and

could cause burns.

●

not stand on the radiant glass cooktop.

The weight may cause the top to bend.

SAVE THESE INSTRUCTIONS

Flooring under the Range

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

range on this type of flooring, it should be installed on a l/4-inch thick sheet of plywood (or similar material) as follows:

of the range,

built up with plywood to the same level or higher than the floor covering. This will allow the range to be

moved for cleaning or servicing.

When the floor

the area the range will rest on should be

When moving the

covering ends at the front

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 cooktop 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 range must

not hang

from the counter.

Page 8

FEATURES OF YOUR MODULAR

GRILL/GRIDDLE RANGE

See the Modules and Accessories section for a listing of modules available.

Page 9

Features Index

Explained

on page

Explained

Features Index on page

Modules

1 Coil Surface Unit Module

l-Piece Drip Pans

3 Coil Plug-In Surface Units 4 Solid Disk Module

5 Radiant Module

6 Grill Module

Reflector Plates—Support Grill Element and Griddle fit directly into Grease Wells.

7 Grill Element—Plug-in element

used when cooking with Grill.

8 Grill Grates (2)—Remove when

Griddle is being used. Grates support foods being grilled.

9 Grease Wells Permanently located

under Grill Module or Plug-In Griddle Module Plates.

10 Griddle Accessory Remove when

not in use. Use for meats, pancakes or other foods usually prepared in frying pan or electric skillet.

Cooktop

11 Module Surface Unit Controls

I z Sutiace Unit

for Modules

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

I 3

Oven Controls

Automatic Oven Timer—Turns the

oven on and off automatically y. Oven Control, Clock & Thermostat Timer—Lets you time any kitchen

function, even when the oven is in use Oven “ON” Indicator

Display Panel

Lock Light—Appears during self--

—

clean. The Door Lock Latch must be moved to the locked position.

“ON” Indicator Light

3, 11-13,25,40

6, 13,40

6, 13,40 3, 13-16,25,41

16–19, 25,42

3,6, 19-21,43

19,22

19, 22,43

19,41

3,22,24,43

10, 1 I

,46

26,27

30, 3

26 26

36–39

Cooktop

14 Set Knob Lets you set the oven 26,34

temperature, clock, timer, clean and HI or LO Broil.

15 Oven Cancel Button Push it to

cancel any oven operation.

Oven Vent 5,46

17 Removable Downdraft Vents

and Grease Filters

(continued)

self-

5,44

Oven

18 Oven Inside 19 Embossed Shelf Supports 27,28

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

20 Oven Shelves with Stop-Locks 21 Broil Element 22 Bake Element May be lifted

gently for cleaning oven floor.

23 Interior Oven Light 24 Oven Light/Downdraft Vent

Blower Switch

25 HI/LO Downdraft Vent

Speed Switch

26 Broiler Pan and Rack

(2)]

]

5,36,43

]

27,36,45

5,27,28,36,44

5,36,43

11,27

5,32,34,44

Lower Compartment

27 Model and Serial Number Plate

Grease

29 Downdraft Vent Blower 30 Anti-Tip Device

Jars

4,47

Page 10

HOW DOES THIS COOKTOP COMPARE

TO YOUR OLD ONE?

Your

new modular cooktop may have several

types of cooking surface units. You will notice

some differences when you use each one.

The best types of cookware to use, plus cool-down times, depends upon the type electric surface unit you are using.

Type of Cooktop Radiant

(Glass Ceramic) Cooktop

Description

Electric coils under a ceramic cooktop.

glass-

hea-up

burner or

How it Works

Heat travels to the the bottom for good cooking results. The glass cooktop stays hot enough continue cooking after it is turned you want cooking to stop.

Induction

Electric Coil

,. —

Solid Disk

High frequency induction coils under

glass

surface.

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

Solid cast iron disk sealed to the cooktop surface.

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

Pans produced by a magnetic circuit between the coil and the pan. Heats up right away and changes heat settings right away, like a gas cooktop. After turning the control off, the glass cooktop is hot from the heat of the pan, but cooking stops right away.

Heats by direct contact with the pan and by heating the air under the pan. For best cooking warped pans than radiant or solid disks. Heats up quickly but does not change heat settings as quickly as gas or induction. Electric coils stay hot enough to continue

Heats by direct contact with the pan, so pans must be flat on the bottom for good cooking results. Heats up and cools down more slowly than electric coils. The disk stays hot enough to continue cooking after it is turned off. Remove the pan from the solid disk if’

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

The following chart will help you to understand the differences among the various cooking surface units

and how they differ from others you may have used

and

must

be made of ferrous metals (metal that attracts a magnet). Heat is

resuits,

cooking for

in the past.

glass

surface

use good quality pans. Electric

a short time after

yOLI

and

then to the cookware, so pans must be

off.

Remove the pan from

coils

they

are turned off.

want the cooking to stop.

the

surface unit if

are more forgiving of

tlat

SURFACE CONTROLS

At both OFF and HI the control “clicks” into position.

When cooking in a quiet kitchen, you may hear slight

“clicking” sounds—an indication that the heat settings you selected are being maintained.

How to Set the Controls

Push the knob

in and turn in either direction to the desired heat setting.

The control must be pushed in to set only from the OFF position. When the control is in any position other than OFF, it may be turned without pushing it in.

. .

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

Be sure you turn the control OFF when you finish cooking.

The surface unit “ON” indicator light will glow when ANY heat on any module surface unit is on.

Page 11

Cooking Guide for Using Heat Settings

HI—Used

to a boil. Reduce heat setting after water boils. Medium High—(Setting halfway between HI and

MED) Maintains a fast boil on large amounts of food.

MED—Saute

boil or simmer. Medium Low—(Setting halfway between MED and

LO) Cook after starting at HI; cooks with little water

in covered pan.

LO—Used for long slow cooking (simmering) to tenderize and

melt butter and chocolate or to keep foods warm

NOTE:

glow between LO and OFF, but there the module surface units.

to begin cooking or to bring water

and brown; keeps food at a medium

develou

The surface unit “ON” indicator light may

flavors. Use this

setting

no power to

Downdraft Cooktop 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 while using the bake, broil and self-clean cycles. The blower will come on automatically on HI speed during any grilling operation.

OFF

Medium *

Low

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.

D-

MED 00

‘It

Medium High

COIL SURFACE UNIT MODULE

How to Insert the Module

Be sure the controls are turned to OFF. To install the module, position the electrical plug to face the inside center wall of the cooktop opening. There you will see the electrical receptacle. (A receptacle is available in either cooktop opening. ) Let the leading corners of the module rest on the

cooktop surface.

2. Carefully slide the module plug toward the receptacle until plug is engaged completely in receptacle. Allow the module to fit into the cooktop opening.

3. Lower the inside edge of module into the cooktop

opening until

it is flush with cooking surface.

Page 12

COIL SURFACE UNIT MODULE

(continued)

How to Remove the Module

Be sure the entire attempting to remove the module. The coils of the module will retain heat after the controls have been turned off. Be careful not to get burned on a module that has not

Cookware

Use medium- or heavy-weight cookware. Aluminum cookware conducts heat faster than other metals. Cast-iron and coated cast-iron cookware are slow to absorb heat, but generally cook evenly at low to medium heat settings. Steel pans may cook unevenly if not combined with other metals.

For best cooking results pans should be

bottom. Match the size of the saucepan to the size the surface unit. The pan should not extend over the edge of the surface unit more than one inch.

Always read and follow the cookware manufacturer’s

instructions on cookware use.

module

had

sufficient time to cool after use.

surface is cool before

flat

on the

Lift the

until the module base clears the cooktop opening,

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

finger

tab at the outside

Not over 1 inch Over 1 inch

edge of

the

Imodtrle

Deep Fat Frying

Do not overfill cookware with fat that may spill over when adding food. Frosty foods bubble vigorously. Watch food frying at high temperatures. Keep the range and hood clean from grease.

Wok Cooking

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

local

retail store.

have support rings.

the ring in place can be

‘;;;;;;;:

dangerous. Placing the ring over the surface unit will cause a build-up of heat that will damage the brushed chrome cooktop. Do not try to use such woks without the ring. You could be seriously burned if the wok tipped over.

,.,#::;*’”’’w!;:!$

Page 13

Coil

Surface Unit Module Questions and Answers

May I can foods and preserves on my coil

surface units? surface units even though I have the controls on

A. Yes, but only

purposes. Check the and recipes for preserving foods. Be sure canner

is flat-bottomed and fits over the center of the coil units are securely plugged in. surface unit module. Since canning generates large

amounts of steam, be careful to avoid burns from

steam or heat. Canning should only be done on the surface units.

Q. Can I cover my drip pans with foil?

A. No.

Q. Can I use special cooking equipment, like an

A. Cookware without a flat surface is not

Clean as recommended in the Care and

Cleaning section.

oriental wok, on any surface unit?

recommended.

units can be shortened and the cooktop can be damaged from the high heat needed for this type of cookware. A special flat-bottomed wok can be used safely.

use cookware designed for canning

manufactur&-’s instructions-

The life of the module surface

Q. Why am I not getting the heat I need from my

the correct heat setting?

. After turning the surface units off and making

sure they are cool, check to make sure the plug-in

Q. Why does my cookware tilt when I place it on

the surface unit?

A. Because the surface unit is not flat. Make sure the

feet of the surface units are sitting on the inside rim of the driu

cooktop surface.

Q. Why is the porcelain finish on my cookware

coming off?

If you set the surface unit coil higher than required

for the cookware material and leave it, the finish may smoke, crack, pop or burn depending on the

pot or pan.

Also, if you set the surface unit coil higher than required for a long period of time, with small amounts of dry food, you can damage the finish.

pan

and the driu

. .

pan

is flat on the

. .

SOLID DISK MODULE

How to Insert the Module

Be sure the controls are turned to OFF. To install

the module, position the electrical plug to face the

inside center wall between the cooktop opening.

There you will see the electrical receptacle. (A

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

2. Carefully slide the module plug toward the receptacle until plug is engaged completely in receptacle. Allow the module to fit into the

cooktop opening.

Lower the inside edge of the module into

the cooktop opening until it is flush with cooking surface.

How to Remove the Module

Be sure the entire module surface is cool before attempting to remove the module. The solid disk surface units will retain heat after the controls have

‘~een

turned off. Be careful not to get burned on

module that has not had sufficient time to cool

after use.

———–

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

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

disen~aged from

(Co}lti}lllt’d lleri /l(l<q(’)

Page 14

SOLID DISK MODULE

(ccumnued)

Before Using Your Solid Disk Module for the First Time

The top working surface of solid disk surface units have

protective coating which must be hardened before using the surface units for the first time. To harden this coating, the surface units should be briefly heated without a pan for about 5 minutes at the HI setting. Otherwise the coating will stick to the pan.

There will be some smoke and odor;

Heating of’ the surface unit steel surface unit trim rings to a gold color.

THE SURFACE UNIT’S PROTECTIVE COATING MUST BE HARDENED TO HELP PROTECT THE SURFACE UNIT THROUGHOUT IT’S LIFE.

General Information About Solid Disk Surface Units

Using a solid disk surface unit is quite similar to using an electric coil surface unit. With both types of surface units, you will enjoy the cleanliness of electricity and the benefits of retained heat in the units. However, there are important differences:

● Solid disk surface units reach cooking

temperature a little slower, and hold heat longer than coil units.

Solid disk surface units have very even heat distribution. Since solid disk surface units hold heat longer, you may wish to turn the unit

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.

● The red dot in the center of the solid disk surface

unit indicates built-in temperature limiters that automatically reduce the heat if a pan boils dry, if the unit is turned on without a pan or if the pan is not making enough contact with the surface of the unit.

The red dots will wear off with use without

affecting the performance of the surface units.

● There is retained heat in the surface unit.

boilovers,

cleaning the surface unit area.

● You must use proper flat-bottomed cookware.

Pans with rounded, curved, ridged or warped bottoms are not recommended. could cause unsatisfactory cooking results.

● Solid disk cooking takes you a step closer to

easier clean-up because the cooking surface is sealed against spills. There are no drip pans or burner boxes to clean.

● Unlike electric coil surface units, solid disk

surface units do NOT turn red hot, even at HI setting.

glow when the surface units are on HI and the room is dimly lit.

this is normal.

will change

the stainless

wait for the unit to cool before

hnproper

cookware

You may, however, notice a dull

Cookware Tips

For cooking on solid disk surface units the use of

correct cookware is very important.

●

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 surface unit.

● Good pans have a thick,

flat

bottom which absorbs the heat from the surface unit. The thick, flat bottom provides good heat distribution from the surface unit to the food.

●

Pans with thin, uneven bottoms do not do a good

job of using the heat coming from the surface unit

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.

Page 15

How to Check Pan Performance on a Solid Disk Surface Unit

..,.

Use of correct cookware can affect the cooking performance and cleaning of your cooktop. The correct cookware reduces the temperature of the cooktop surface and minimizes the chance of

spillovers

You must use pans with perfectly flat bottoms.

Some pans may have curved or rounded bottoms or may be warped. If you are unsure of the flatness of

your pans you may do this quick test. Turn your pan upside

down on the countertop, place a ruler the pan surface. The bottom of the pan and the straight edge of the ruler should fit flush against each other all the way across. Turn the ruler a full 360 degrees, checking for any space between the ruler and the bottom of the pan.

burning onto the cooktop.

flat

against

“zF--YdF

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

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

L?-

~!fii+g• 1

-x7

● Place only dry pans on the solid

disk surface units. Do not place hds on the units, particularly

~et~ids

● We recommend that you use

only a flat-bottomed wok. They

are available at your store. The bottom of the wok should have the same diameter as the surface unit to ensure

proper contact.

local

retail

● Do not use woks that have

support rings. This type of wok

,:.

● Canning pots should not extend more than I inch

beyond the surface of a solid disk surface unit and should have flat bottoms. When canning pots do not meet this description, the use of the HI heat setting causes excessive heat buildup and may result in damage to the cooktop. See the Home Canning Tips section for further information.

wdl not heat on solid disk

s~rfaceunits

● 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.

(continued next

puge)

—

Page 16

SOLID DISK MODULE

Solid Disk Questions and Answers

(continued)

May I can

disk surface units?

A. Yes, but only use cookware designed for canning

purposes. Check the manufacturer’s instructions and recipes for preserving foods. Be sure the canner is

flat-bottomed and fits over the center of the solid disk surface unit. Since canning generates large amounts of steam, be careful to avoid burns from

steam or heat. Canning should only be done on the surface units. Follow our recommendations in the

Home Canning Tips section.

Q. Why does the solid disk surface unit smoke when

first turn it on?

This initial smoking is both normal and necessary.

A rust preventative is applied to each unit at the

factory. When the unit is turned on for the first time, the coating will burn off the unit areas. This takes approximately 5 minutes and should be done without any cookware on the surface unit.

Otherwise, the coating will stick to the cookware. Q. Why is the cooktop hot to the touch? A.

More heat is transferred to the cooktop by the solid

disk surface units than by electric coil units because

the units are clamped securely to the cooktop. This,

of course, eliminates

the cooktop chassis. The secret to keeping the

cooktop comfortably cooler is to turn the cooktop

on only after the cookware and its contents are

placed on the surface unit. More heat will then be

transferred to the cookware and the food rather than

the cooktop. The cooktop temperature will not cause

damage to the cabinets, countertops or cookware.

foods and preserves on my solid

spillovers

from getting inside

Q. Why am I overcooking my food with the new

solid disk surface units?

l-he

solid disk surface units are very energy-efficient and retain heat much longer than the coil units. Food will boil or fry 3 to 5 minutes after the controls are turned off. We recommend that you begin cooking at lower settings than you have in past and gradually increase or decrease heat desired. The energy savings are significant.

Q. Why does it take a long time to cook my food?

A. It doesn’t. The extra time it takes compared to the

electric coil unit is measured in seconds, not

minutes. These few seconds are due to the greater mass of the unit. If the food is cooking slowly, it is because the pots and pans are warped or have an uneven bottom surface. If flat-bottomed pots and pans are used, cooking performance of the solid

disk surface unit closely parallels that of the coil

unit with less energy consumption.

Q. Can I use special cooking equipment like an

oriental wok, on my solid disk surface units?

We recommend that you use only a flat-bottomed

wok. They are available at your local retail store. The bottom of the wok should have the same diameter as the surface unit to ensure proper contact. Do not use woks that have support rings. This type of wok will not heat on solid disk surface units.

Q. Why is the porcelain finish on my cookware

coming off?

If you set your solid disk surface unit on a heat setting

higher than required for the cookware material, and

let the cookware sit too long, the cookware’s finish

may smoke, crack, pop or burn depending on the pot or pan. Also, cooking small amounts of dry food may damage the cookware’s finish.

the

RADIANT MODULE

How to Insert the Module

Be sure the controls are turned to OFF. To install the module, position the electrical plug to face the inside center wall of the cooktop opening. There you will see the electrical receptacle. A receptacle is available in either cooktop opening. Allow the leading corners of the module to rest on the cooktop surface.

2. Carefully slide the module plug toward the receptacle until plug is engaged completely in the receptacle.

Allow

the module to fit into the cooktop opening.

3. Lower the inside edge of the module into the cooktop opening until it is flush with the cooktop surface.

Page 17

How to Remove the 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 on

module that has not had sufficient time to cool

after use.

General Information About Radiant Modules

The radiant module features heating coils beneath a

smooth glass ceramic surface. The two surfaces units

are shown by outlines on the glass.

● When a surface unit is activated, coils beneath the

unit 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 surface unit on the surface a few moments to heat up. The coil cycles on and and off to maintain your selected control setting. The coils have temperature limiters to prevent runaway temperatures.

● Use the same cookware that you would use with

solid disk surface units.

● If you are storing modules, do not stack them or

store other materials on top of them, as damage to the glass ceramic surface of the radiant module is likely. Be careful not to damage or bend the electrical plug.

Lift the finger tab at the outside edge of the module

until the module base clears the cooktop opening.

2. Hold the module by the front and rear edges. Carefully slide the module away from the cooktop center until the module plug is disengaged from the electrical receptacle. Store the module carefully after cleaning.

●

Do not let pots boil dry. Overheated metal can

bond to glass module. An overheated copper pot will leave a residue that will permanently stain the module.

● Sliding aluminum cookware across the glass may

leave metal marks. These metal marks will appear as small scratches. They can be removed with Cook Top Cleaning

● When a surface unit is turned on, the unit can be

Creme and a razor scraper.

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

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

surface on the glass ceramic surface when it is cool.

Types of Cookware

The following information will help you choose cookware which will give good performance.

Stainless Steel:

Especially good with a sandwich clad bottom. The

sandwich bottom combines the benefits of stainless

steel (appearance, durability, and stability) with the advantages of aluminum or copper (heat conduction. even heat distribution).

Aluminum:

Good conductivity. Aluminum residues sometimes appear as scratches on the cooktop, but can be

rcmoved if cleaned immediately. Because of its

low melting point, thin weight aluminum should not be used.

Glass-ceramic:

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

highl>

recommended

heu~?’ weight t-ec(mmended

nor

recommended

Stoneware:

not

recotntnended

Poor performance. May scratch surface. Usable, but

not recommended.

Cast Iron:

not recotnmended

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

Copper Bottom:

Good performance, but copper may leave residues which can appear as scratches. The residues can be removed, as long as the cooktop is cleaned

immediately. However, do not let these pots boil dry

Overheated metal can bond to glass cooktops. An overheated copper pot will leave a residue that will permanently stain the cooktop.

Porcelain/enamel:

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

Page 18

RADIANT

How to Check Pan Performance

Use of correct cookware can affect the cooking performance and cleaning of your cooktop.

The correct cookware reduces the temperature of the cooktop surface and minimizes the chance spillovers burning onto the cooktop.

You must use pans with perfectly flat bottoms.

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

Turn your pan upside down on the countertop, place a ruler flat against the pan surface. The bottom of the pan and the straight edge should fit flush against each other Turn the ruler a full 360 degrees, checking for any space between the ruler and the bottom of the pan.

of the ruler

the flatness

all

the way across.

MODULE

(continued)

u’

Pans with rounded, curved, are not recommended.

Another simple test to determine even heat distribution across the cookware bottom is to put one inch of water in the pan. Bring the water to a boil and observe the location

flat

over the bottom localized in only a portion of the bottom indicate uneven contact of the pan to the surface unit, uneven heat transfer or an unsuitable pan.

Use pans that match the diameter of the surface unit. Cooking performance will not be as good if the cookware is either smaller or larger than the

surface unit.

of bubbles as the

cookware will have an even distribution of bubbles

bkiiiiiA

surfoce

ridged

warped

water

starts to boil. Good

area of the pan. Bubbles

bottoms

● We recommend that you use

only a flat-bottomed wok. They are available at your local retail store. The bottom of the wok should have the same diameter as the surface unit to insure proper contact.

CAUTION

“

Never cook directly on the glass.

Always use cookware.

Always place the pan in the center of the

surface unit you are cooking on.

Plastic and Sugary Spillovers

Sugary spillovers

syrups) or surface of your module (not covered by the warranty) unless the spill is removed while still hot.

melted plastics

(such as jellies, fudge, candy

can cause pitting of the

● Do not use woks that have

support rings. This type of wok

WIII

not heat on radiant

● 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.

● Do not slide cookware across the cooktop because it

can scratch the glass.

not scratch-proof.

● Do not use the surface as a cutting board.

Special care should be taken when removing hot substances.

Cleaning section carefully.

Follow the instructions in the Care and

surfaceunits.

The glass is scratch resistant,

Page 19

Deep Fat Frying Wok Cooking

not overfill cookware with fat that may spill over

110

when adding food. Frosty foods bubble vigorously. only a flat-bottomed wok. Watch food frying at high temperatures. Keep the

range and hood clean from grease.

We recommend that you use They are available at your local

retail store.

GRILL MODULE

How to Assemble the Grill Module

To insert the grill:

Be sure the controls for the cooktop grill are OFF.

2. Place the two reflector plates in the grease well as shown in this illustration.

3. Grasp the grill element with both hands near the

P]ug. Keeping the element

possible, push the plug firmly into the receptacle to insure complete contact illustration. The element should lie on the ridges of the reflector plates.

4. Place the two grill grids into the opening in the cooktop over the grill element.

as nearly

shown in this

ho[-iz(]llta] as

flat

and rest

General Information About the Grill Module

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 spatter is to be expected.

Be sure to use your venting

system when grilling to help minimize smoke.

●

Do not use pots or pans on your grill. You could be

seriously burned by heat from the exposed surfaces of the grill when reaching for the pot handle. Pots or pans may trap heat from the grill and result in damage to the grill grates or grill finish.

● The

grill

must be preheated to get the grill

components hot

enoLlgh

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.

“

The grill element is divided so the front and

rear sections are controlled separately.

You can

heat both sections to the same temperature cooking vary

klrge

amounts of the same

the

temperatures on front

food.

and

rear for cooking two different foods. Also, you cm save energy when cooking small amounts of food by turning only one section on and leaving the other off entirely.

NEVER LEAVE THE KITCHEN while grilling

meats or other juicy foods. Fats and juices drip on the hot

grill

element and may cause flame-ups.

Wben grilling, you should always be present to

control flame-ups so they do not get out of hand.

●

NF.VER USF.

WATER ON A GREASE FIRE.

for

yOLI

and

can

● To control flame-ups, set the heat setting at LO

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

Turn the grill controls to OFF, and push the vent switch to HI.

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

Be careful not to get burned.

The fire should start to go out. If it does not, smother the flames by covering the entire

grill

module with

a large cookie sheet, a lid from a large roasting

pan, the griddle or the module cover.

● Never try to use charcoal or flavored wood chips

in the well under the grill grids. Use of charcoal indoors without proper ventilation produces carbon monoxide that can be fatal. Also, burning

charcoal in the well will permanently damage the

porcelain coating in the well.

●

Never I ine 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.

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

the grids.

Remove excess

amount

oil

with a clean paper

of cooking

([w

fltin[fd IIeYr

oil (o

towel.

p[[<ye)

Page 20

——

GRILL MODULE

(continued)

NOTE: It is recommended that

t~pe

fire extinguisher where

fire.

NEVER USE WATER ON A GREASE

the

tlames.

Read the instructions on the extinguisher

yOLI

have a dry chemical, foam or

yoLl

can easily reach it in

FIRE

as it is

prepared to follow them in case of a cooking fire.

Grill

Tips

●

not leave the grill unattended while it is in use.

●

Use the gri 11 module

ONLY with the downdraft vent blower on HI to carry away smoke and fumes. This is automatically controlled.

●

Remove accumulated grease from the non-removable

grease well

after each use to lessen smoking and

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

● Make sure the 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

● The grates should be oiled or sprayed with

spillovers.

non-stick, salt-free vegetable oil before cooking to prevent sticking.

case

of a cooking

likely

ahcaci

of time and

Halon

10 spread

Preheat

then turn to

● Trim

gri] 1. This wi II buildup in the

● Allow space between foods when placing them on

the

[he

gri II for

[he

the

fat from meats before

5-10

minutes at H 1 heat setting,

desired setting for cooking.

p]ac ing

reduce

smoking and lessen grease

them on the

grease well.

grill.

Air needs to circulate around the food for

best cooking results.

Occasional Iy rearrange foods on the gri II to prevent

sticking

● Season meats after cooking rather than

and

provide better browning.

before-

salt can draw out juices and dry out meat. Use tongs to turn and rearrange meats on the pierce the meat

and

release

juices.

grill>

forks will

Grill Questions and Answers

Q. When cooking many individual foods, what can

I do to insure that foods will cook evenly?

A When cooking foods of various sizes and

thicknesses, start larger or thicker pieces first

and add quicker cooking, smaller pieces later. Press the meat lightly to lie

Slash the fat on the edges of steaks and chops to prevent curling. Break the joints of chickens so they will lie

Q. My grilled meats sometimes come out

drier than they should. What can I do to help prevent this?

Season meats after cooking rather than before—

salt can draw out juices tongs

turn and rearrange meats on the grill:

forks will pierce the meat and release juices.

I follow the cooking times suggested, but my

foods don’t get done properly. Is there something wrong with my grill?

Probably not. Suggested cooking times

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

on the grill.

flat.

und

dry out meat. Use

split

should

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.

your favorite sauce contains sugar, try adding it only during the last 15 to

minutes of cooking time for

best results.

Q. Can my grill be switched to the other side

of the range?

A. Yes.

These interchangeable modules can be used

on either the

right

or left side of the

cooktop.

When inserting or removing a module, take care not to force the connection which

coLIlcl

damage the electrical contacts.

exert undue pressure

Additional modules can be purchased from your dealer to double your grill/griddle capacity

m to

add two more coil surface units.

Foods cooked on my grill are not browning as

much as I would like. What could cause this?

A longer preheating and grill time may be

necessary to achieve the desired results.

Page 21

GRILL COOKING GUIDE

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

1. Preheat at HI setting for 5 minutes before grilling. Turn to the heat setting in the guide or your cookbook

Food Beef Cubes ( I

Beef Steaks.

(.3/4

1 inch)

Rwe Mediutn

Well

( 1 X (o 2 inch)

Rare

Mediunl

Well

Beef Steaks, less

(3/4 to I

Mediutn

well

Chicken

(“ornish

t’ish

SteAs

Whole (6 to 8

h’ruit

Slices ( I /-!

Hamburgers (3/4 inch)

Rwc Mcdiunl

well

Ham

Chunks, Steaks ( I [0

Hot

h~S

Kabobs

Meat

Vcyxlblc

I,amb

Chops

lobster Tails

I%mk

Chops, loin

l/~ inch) (

I inch)

Sausage Links (4

Raw

P1-ecOOked

Spare Ribs

En(rcc (3

.~ppc[izc[

\’qgetable Hal~es

egetable Slices ( I/? inch)

for

the food you are grilling.

inch)

tendel-

tcndu

inch)

Hens, banes

(

I inch

01- less)

oz.)

to 1/2

prwonki

I‘:

inch)

(3/4 t{)

oz. mch

Ibs.

)

(

Ibs.

)

inch)

( I inch)

1 inch)

rib

)

Suggested

Setting

HI HI HI

HI H]

MED HI MED HI

HI HI

HI 7–9

HI HI HI

HI HI

Cooking Time

in Minutes

17-20

5–7

per

side

6–8 per

side

8–

10 per side

7–9

per

side

9– 1 1

per

sick

2–

I 5

per

pel-

per

(Intill

side

Side

side

)

9– I 1

I 3– I 5

50-60”

70-80 (to(ill)

40-50”

[5-20

17-20

7–?2

()–7 per sick

per

side

X--9

Del- side

I ()– I I

I 7-20

X– I () per side

(1[)[111)

20-25

10-15

[)–

I 3

per

side

c)--

I ()

I 7

per

2 per sick

(totiil

X2.?

side

)

(tot:ll

I 5-

I I I

(3--X pcr

60-N)

50--(10”

2-30

——

)

2. Trim excess fat from the meat.

Before

cooking steaks, slash fat around the edges

to prevent curling

4. Suggested cooking times should

as a-guide, since cooking times.

Comments

Marinate less

Tenderize bet’orc grilling.

for

time

]t saLlcc

TuI-il

01- rearrange

f3rLIsh

wi(h nwltcd

11’

stuffed.

Firm truit

TLItn OWY at’ter halt’ ot’ axkin:

hl”

kss [Clldt?l” \

CLI[

thin

~l”LISh

with bulkt”.

Grill

wholj

Parboil 5 nlinutcs

ths(e with

~hooSC” kllddl”

For totndtocs. Firnl

wylables

BrUSh

wit!l

tender beet’

more iuiciness.

desil-ed. baste lwt ] ~

:Idd 6

minutes (o total time.

SLICh

as appks and pineapples are recommended.

c:cttibles

undel”shclt tt~ expose tne:lt. TLU”n

or cut into 2 tn 4 pieces.

SJLICC lust [()

\’egtWlbkS

reduw cooking Iinlc 1 () nlinutcs.

such w+

but[cr. TLUtI ot’tcn.

before grilling,

ot’ten.

bu((el”.

SLK’h

kwf’ore

grilling. Re:ariinge

minutes.

SLICh

pot~itws and wwn squasb arc I-w(mtmcncied.

of meat.

v-ariables

Tul”n and

cover with

?()

minutes,

~o\’cI”

top with

tinwHI

as R)

I1lJIOCS. l“dLICe tllllC -$ to 6 lllillLltCS.

wet- e\)er} 5 to I ()

TLUVl to

brown :ill

iis clesircd.

S~UiiSh iitld tolTKLto~S.” COWI”

and

be used only

in food can change

foil

idler

fil.st

half d’ cnoking

tul”n find I“eiu”t”ange

t’oi[

sidesHI

turn

o\w

OftenHI

TLItJl ot’ten

Iminutes

t’requcntl).

with

f’011.

Page 22

GRIDDLE ACCESSORY

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 a low-heat setting.

How to Assemble the Griddle Accessory

sure the controls are OFF.

Place

the two reflector plates in the grease well.

Gasp

the grill element with both hands near the

plug. Keeping the element possible, push the plug firmly into the receptacle to

inslu-e

complete contact.

Place

the griddle into the opening in the cooktop with the

coolaop

illustration.

NOTE: When properly placed, the griddle sits slightly above the spaces on the sides and rear of excessive temperatures.

two

drain holes toward the front of the

(nearest the controls) as shown in this

cooktop.

nearly horizontal

This, and the open

the

griddle, prevent

using

Using the Griddle

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

first

wash the griddle in soap and water use a paper

oil

to the griddle. Remove excess oil with a

paper towel. Preheat

Cooking Guide. After preheating

mount

towel

to apply a small amount of cooking

[he

griddle as recommended in the Griddle

of time. apply a

small

To precondition.

and

dry. Then

clean

fur

the recommended

amount of oil or butter.

How to Remove the Griddle Accessory

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

To remove the griddle:

Lift the back edge of the griddle a bit to

excess fat or oil drain.

2. Remove the griddle.

let

any

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, the automatically controlled.

Always turn on both sections of the heating element under the griddle.

may warp it and wi Because the heating element under the divided, you can vary the temperature on the front and rear sections.

Grasp the element with both hands on either side of the plug.

Raise the opposite side of the element just enough

to clear the well, then pull away from the receptacle. The element will not sit level when replaced if it is forced too far upward when

Remove the two reflector plates.

Heating

result in non-uniform cooking.

blower

cmiy

part of

relnoved.

system is

dlc

griddle

Page 23

Griddle Tips

● Condition or “season” the griddle before ● Make sure grease collector jars and reflector plates

first-time use.

●

Most griddled foods require cooking on a preheated

surface, which may be greased lightly before adding nylon or wooden spatulas and spoons.

f’ood.

Preheat the griddle 5 minutes at HI heat setting,

unless otherwise indicated

in the Griddle Cooking

Guide, then switch to the recommended cook setting.

● Foods which are high in natural fat, such

bacon

are clean before using griddle.

●

To preserve the finish, use only Teflon” coated,

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

or sausage, may be started on a cold griddle. non-stick finish.

●

Foods to be warmed may be placed directly on the

griddle; a high domed metal cover, such

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.

Griddle Questions and Answers

Q. How should I store my griddle when

it is not in use?

To avoid marring the non-stick finish, store the

griddle upright

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 stay hot for serving

to 60 minutes. Hors d’oeuvres will

LIp

to 1 or

17Z

hours. Rearrange

or stir foods occasionally, if possible.

Q. Why aren’t my foods done even though they

have cooked the full time?

Preheat the griddle

foods

on the griddle longer to attain the desired

for

a longer time and leave

degree of browning.

Q. Can my griddle be switched to the other side

of the range where it would be more convenient for me?

All interchangeable modules can be used on either

the right or left side of your

cooktop.

Simply lift out the modules, taking care not to damage the electrical contacts by jerking or forcing them.

Reverse the griddle and plug it into the receptacle

on the opposite side of the range.

Q. Do I need special cookware for use with my

griddle?

Avoid using metal cookware with sharp points or rough or sharp edges which might damage the non-stick coated griddle surface. Do not cut foods on the griddle. Use only heat-resistant dishes when foods in containers are to be warmed on the griddle. For further information on caring for your griddle’s surface, see the Care and Cleaning section.

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 the control knobs to OFF when cooking is completed.

Page 24

.——

IGRIDDLE COOKING

not

leave

the

ra[lge

unattended during “preheat”

(knobs

turned to “HI”

1. Suggested cooking times should be used only

2. Avoid using metal utensils with

=eef

Chops, Pork/Lamb

Cube Steak Eggs

English Muffins

Fish Fillets and Steaks

French Toast Fruit Slices ( Ham and Canadian

Bacon Slices

Hamburgers

‘Nleatballs

Pancakes Sandwiches, thin Sausage Links,

Small Seafood

Sweet Rolls, reheating

Breaded Vegetables Warming and Hot Tray

turned

to “HI”) or anytime

with

food on the Grill or Griddle.

as a

guide since variables in food may

the

knobs are

change

cooking times.

sharp

points or

rough

sharp edges which might damage the

nomstick

foods

Food

Bacon

Strips and

(

1/2

(

1/4 to 1/2

Fried

Scrambled

Wwvn

(

1/4

Franks ( I lb.)

(

1/4

(3/4

Medium

well

( I to

oz.

Shrimp, scallops, oysters

coated griddle surface. Do not cut

the griddle. Use only heat-resistant dishes when

in containers are to be warmed on the griddle,

Suggested

( 1 lb. )

inch)

Setting

Cubes

MED

Cook Time Comments

11-14

6-10

?5–30

4–5

per side

4–5

~–~

3-3X

per

per side

5–30

side

minutes

1/2

inch)

inch, 4 per lb. )

( I inch)

OZ.

exh)

each)

precooked

3/4

inch)

MED HI MED HI

MED HI

8-10

16--18

19-21

2–3

17–19 19-24

8-I()

IO-15

10-16

Delicate foods:

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

foods

GUIDE

(contlmted)

Preheat the

indicated in guide below. end of

nltiy be

4. Rearrange or turn even cooking.

5. Griddle

(Tridd]e

not prche~t. Tut”n [o

I Stripscut3

incheslomgancl

I I

G]-iddlc

up to 6

eggs.

If’

bread

trozen. pierce

For I inch ham steak, double cooking time.

Tul”n

over only once. Avoid

If’thicker.

TLII”I1

4 to I () minutes.

Cook in 2 tablespoons

Do not griddle 5 to 7 minutes.

I T~~rno}erafterh alfc,ftt,tillc oc,kiIlgtilne.

To retain moisture, cover with

heat–resistant containers on griddle.

adci

and

prehe~t.

I [o?mirrutes.

t-earrangc

Cover lightly with foil. If room

griddle

the

preheat

time.

needed during cooking time.

foods

seltings

may need to be adjusted it’ the

Llsed for

Avoid

with fork several

needed.

an extended 1 i me.

setting 8

buttel”,

at’tcr

l/4ir,ch

cirain hole.

pt”cssiug

For raw sausage, incrcme time

it’ desired.

foil

minutes

LIIIICSS

Add

oil or butter

otherwise

Additional oil or

over as

half’

wicle,[~l(cuhes I inch

down with

TLII”n and

metal

needed

of’

total cooking time.

times

to absorb

sPatLlla

rearrange frequently.

tempetmture.

lid, or place food in

butler

to assure

egg

mixture.

I“et:lifl iLllc~s.

Page 25

HOME CANNING TIPS

Canning the Solid Disk Units or the Radiant Units only.

Pots that extend beyond 1 inch of the surface unit are not recommended for most surface cooking. However, when

canning with a water-bath or pressure canner,

diameter cookware may be used. This is because boiling water temperatures (even under pressure) are not harmful

shou~d be

cooktop surfaces surrounding the surface unit.

done on the Coil Surface Units,

larger-

Observe Following Points in Canning

Be sure the canner fits over the center of the surf-ace unit. If your cooktop or its location does not allow the canner to be centered on the surface unit, use diameter canners for good canning results or try putting module on opposite side of cooktop (on some models) so the larger unit is in front. Be sure the canner or other large diameter pans do not touch the control knobs or the vent grille. The knobs and the vent grille will be damaged if touched by hot cookware.

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

Flat-bottomed canners are recommended for electric coil surface units. They are required for solid disk surface units and glass cooktops.

solid

boil water.

disk surface unit

smaller-

HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR OTHER LARGE DIAMETER POTS FOR FRYING OR BOILING FOODS OTHER

THAN WATER. Most syrup or sauce mixtures—and

all types of frying—cook at temperatures much higher than boiling water. Such temperatures could eventually harm cooktop surfaces surrounding the module surface units.

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

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

Ball and Kerr; and the United States Department of

Agriculture Extension Service.

4. Remember that canning is a process that generates large amounts of steam. To avoid burns from steam or heat, be careful when canning.

NOTE: If

take longer than expected, even though directions have been carefully followed.

The process time will be shortened by:

(1) using a pressure canner, and (2) starting with HOT tap water for fastest

your house has

heating of large quantities of water.

low

voltage, canning may

CAUTIONS: Safe canning requires that harmful microorganisms are destroyed and that the jars are sealed completely. When cunning

canner, continuously for the required time. When canning foods in

maintained continuously for the required time.

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

RADIANT GLASS AND SOLID DISK CAUTIONS: The glass and solid disk surface units have temperature limiters that help prevent them from

getting

hat, the surface unit can overheat, triggering the temperature limiters to turn the unit off for a time. This

~11[ stop

Since you must make sure to process the canning for the prescribed time, with no interruption in processing time, units if’ the bottom

gentle but steady boil must be maintained

pressure canner, the pressure must be

too

hot. If the bottom of your canner is not

the

boil

or reduce the pressure in the canner.

yOLI

cannot can on glass or solid disk surface

foods in a water-bath

your canner is not

flat

enough.

jars

SOLID DISK CAUTIONS:

If a solid disk surface unit is used for canning,

please note that solid disk surface units heat up and cool down more slowly than other electric coil surface units. 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.

What is a Temperature Limiter?

Every solid disk and radiant surface unit has a Temperature Limiter. The Temperature Limiter protects the glass-ceramic surface from getting too hot

The Temperature Limiter may turn off the

surface units if:

“

The pan boils dry.

● The pan bottom is not flat.

●

The pan is off’ center.

“ TheL-c

is no

pan

on the unit.

Page 26

FEATURES OF

CANCEL

—

TIMER

170UR

OVEN CONTROL

—T

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

the

controls.

oven “On” Indicator

The word “ON” is displayed

BROIL button is pushed. It CANCEL button ‘is pushed

aLItonltitical

ly.

when the

xoes

when the

BAKE or the

out when the oven

oven

shuts off

To Set the Timer

Push the TIMER button.

2. Turn the SET knob to the desired amount of time

(up to 9 hours

begin to

3. When time is Lip, the end of cycle tone (~ long

beeps) will sound and the display will again show the time of day.

and 50

minutes). The timer will

count down within a few seconds.

To Set the Clock

Push the CLOCK button.

2. Turn

the

SET knob to

The clock is now set. The

correct time timing operations.

of day

the

correct time of

for

accurate automatic

clock

must be set to the

day.

oven

To Cancel the Timer

Push

and

hold the TIMER button while “TIMER” is displayed. This will clear the timer function.

NOTE:

●

The timer is a reminder only and wil I not operate

the

oien.

●

You can use the timer whether or not the oven is

being used. The timer does not interfere with oven operations.

for 3

seconds

Tones

End-of-Cycle Tone (3 long beeps—1 second on,

second off): shows that a timed oven operation has reached the Stop Time or that the timer has counted down.

Attention Tone (series of short

l/4-second will sound programmed. For example, if’ you have selected a cook time but no temperature, you will hear the attention tone the CANCEL button.

Notification Tone

the oven has stabilized at the selected temperature.

Key Tone (single, l/10-second

any button is pushed.

off,

until the proper response is given):

the oven has only been partially

until yoLl select

(single, 1 -second beep): indicates

beeps, l/4-second on,

a temperature or push

beep): sounds when

Function Error Tone

second on, I/4-second Cancel the CANCEL button.

(tifter

the range electrical

the function error occurred while you were programming the oven control, push the CANCEL button and try again.

To Cancel the Tone... lf you don’t 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

CANCEL button once more until you hear a short

beep. Canceling or activating the tone should only be done when there is no oven

pushing the CANCEL button will clear

except the clock and timer.

Iunction

about 15 seconds),

(series of’ very rapid beeps,

off):

display will show a code.

error tone by pushing the

the function error tone starts again

call for

service. Disconnect

sLIpply

to stop the tone.

opermion

programmed.

all

functions

1/8-

the

Page 27

‘Iow

to Change a Program

When a function has been entered. has been programmed by pushing the corresponding

!unction which

button. The messages in the display show you

function is currently being displayed.

yOLI can recall

what

USING YOUR OVEN

Before Using Your Oven

Look at the controls. Be sure you understand

how to set them properly. Read over the directions

for

the Oven Controls so you understand how to

use them.

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

3. Read over the information

Oven Shelves

The shelves are designed with stop-locks so that

when placed correctly on the shelf supports, they will stop before coming completely out from the oven, and will not tilt when you are removing food from them or placing food on them.

When placing cookware on a shelf, pull the shelf out

the “stop” position. Place the cookware on the shelf,

then slide the shelf back into the oven. This eliminate reaching into the hot oven.

To remove a

tilt

the front end

shelf from the oven,

upward, and

sturdy

and tips

pLIll

it out.

support.

that follow.

will

it toward you,

you

While the function is displayed, the SET function at any time.

4. Keep this guide handy so you can refer to it,

NOTE: You

the first few times you turn your oven on. This is normal in a new oven and will disappear in a short time. To speed the process, set a self-clean cycle for a minimum of Cleaning Oven section.

shelf on the shelf support with the stop-locks (curved extension of the j shelf) facing up and

oven. Tilt up the front and push the shelf toward the

;;:;;h:it-

~-.

the shelf support. Then lower the front of the shelf and push it all the way back.

knob. YoLi

especially during the first weeks of using your new range.

replace,

can change any programmed

may notice a “burning” or “oily”

hours. See the Operating the Self-

place the

1....

‘%

can change it with

smell

‘<;”

Shelf Positions

The oven has 4 shelf supports identified in this

illustration as A (bottom), B. C and D (top). Shelf

pc~sitions

Baking, Roasting and Broiling sections.

for cooking are suggested in the

)ven Light

[Jse

the switch on

light on and off.

[he

control panel to turn the oven

NOTE: The same switch also turns the downdraft vent blower on and off.

Page 28

Do not lock the oven door with the door during baking. The latch is used for cleaning only.

NOTE: When the oven is hot, the top and outside surfaces of the range get hot too.

latch

self-

How to Set Your Range for Baking

To avoid possible burns,

correct position before you turn the oven on.

BAKE

Push the BAKE button.

place the shelves in the

BAKING

Your

using an oven control system. We recommend that

you operate the oven for a number of weeks to become familiar with your new oven’s performance. If you think an adjustment is necessary, see the Adjust the Oven Thermostat section. It gives easy

lburse]finstructions

oven temperature is controlled very accurately

on how to adjust the thermostat.

Push the CANCEL button when

CANCEL

baking is finished and then remove the food from the oven.

SET

If preheating is desired, do not place the food in the oven until the 1-second beep sounds to indicate the oven is preheated.

2. Turn the SET knob until the desired temperature is displayed.

Oven Shelves

Arrange the oven shelf or shelves in the desired locations while the oven is cool. The correct shelf position depends on the kind of’ food and the browning desired. As

general rule, place-most foods in the middle of the oven, on either shelf positions B or C. See the chart for suggested shelf positions.

To change the oven temperature during the bake cycle,

the SET knob to get the new temperature.

Type of Food Shelf Position

Angel food cake Biscuits or muffins Cookies or cupcakes B or C Brownies B or C Layer cakes B or C Bundt or pound cakes A or B Pies or pie shells B or C Frozen pies

push the BAKE button and then turn

A B or C

A (on cookie sheet) Casseroles B or C Roasting A or B

Preheating

Preheat the oven if the recipe calls for it. Preheat Preheating is necessary f-or good results when baking means bringing the oven up to the specified cakes, cookies, pastry and breads. For most casseroles temperature before putting the food in the oven. and roasts, preheating is not necessary. For ovens To preheat, set the oven at the correct selecting a higher temperature does not shorten preheat time. food in the oven as quickly as possible to prevent

temperature—

without a preheat indicator light or tone, preheat

minutes.

heat f-rem escaping.

Af_ter

the oven is preheated, place the

Page 29

laking Pans Pan Placement

Use the proper baking pan.

pan determines the amount

●

Dark, roLlgh

browner, crisper crust. Use

● Shiny, bright

L I ighter,

or dLll]

and

smooth pans

delicate

T!w [ype of

pans absorb heat I“esu]ting

of finish cm the

browning that will

this type for pies.

reilect hea[,

browning.

Cakes and

occur,

in a

resulting

cookies require this type of pan.

● Glass baking dishes also

gl~lss baking

reduced by

dishes. the temperature may need to

25°F.

tibsorb

heat. When

bak in,g

Baking Guides

When using prepared baking instructions for the best baking results.

nlixes,

follow package recipe or

When baking cookies, sides) produce better-looking cookies. Cookies baked in a jelly roll pan (short sides

‘arker

edges and pale or light browning may occur.

not use a cookie sheet so large that it touches the walls or the door of the oven. Never entirely cover a

shelf with a

large

For best results, use only one cookie sheet in the oven at

time.

tlat

cookie sheets (without

all

cookie sheet.

around) may have

For even cooking

enough room

results

wiil

be better if baking pans are centered as

and

proper browning, there must

for

air circulation in the oven. Baking

much as possible rather than being placed to the

or to

the

back of the oven.

Pans should not touch each other or

oven. ,4110w

well

sides. If

1- to 1 ‘K-inch space between pans as

tis

from the back of the oven, the door and the

yOLI

need to use two shelves, stagger the pans

the

walls of the

so one is not directly above the other.

front

Pies

For

best results, bake pies in dark, rough or dull pans to produce a browner, crisper crust. Frozen pies in pans should be placed on an aluminum cookie sheet

li)r

baking since the shiny foil pan retlects heat away

from the pie

crust;

the cookie sheet helps retain it.

foi’

Cakes

When baking cakes, warped or bent pans will cause uneven baking results and poorly shaped products. A cake baked in a pan larger than the recipe recommends will usually be crisper, thinner and drier than it should be. If baked in a pan smaller than recommended, it may be undercooked and batter may overflow. Check the recipe to make sure the pan size used is the one recommended.

Page 30

Aluminum Foil

Never entirely cover a shelf with aluminum foil. This will disturb the heat circulation and result in poor baking. A smaller sheet of foil may be used to catch a several inches below the food.

spillover

by placing it on a lower shelf

Don’t Peek

BAKING

(continued)

Set the timer for the estimated cooking time and do not open the door to look at your food. Most recipes provide minimum and maximum baking times such as “bake 30-40 minutes.” baking times longer. Your baking results may

DO NOT open the door to check until the minimum time. Opening the oven door frequently during cooking allows heat to escape and makes

also be affected.

TIMED BAKING

How to Time Bake

Do not lock the oven door with the latch

during timed baking. The latch is used for

self-cleaning only.

The oven control

or off automatically at specific times that you set.

allows

you to turn the oven on

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

CLOCK

TO set the clock? first Push the CLOCK

pad. Turn the SET knob until the correct

time of day is displayed.

How to Set Immediate Start and Automatic Stop

To avoid possible burns, place the shelves in the

correct position before you turn the oven on.

The oven will turn on immediately and cook for

selected length of time. At the end of Cook Time,

the oven will turn off automatically.

COOK 1. Push the COOK TIME button.

TIME

2. Turn the SET knob until the desired length of baking time appears in the display.

3. Push the BAKE button.

SET

BAKE

4. Turn the

is displayed.

The oven will continue to cook for the programmed

amount of time, then shut off automatically.

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

NOTE:

●

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

stuffings, poultry and pork should not be allowed to sit for more than one hour before or after cooking.

Room temperature promotes the growth of harmful bacteria. Be sure the oven from the bulb will speed

●

Push the STOP

of cycle tone will sound and the oven will turn off”.

● Push the CLOCK button to display the time of

with out canceling the oven operation.

SET knob until the desired temperature

light

is off because heat

har-mlul

TIME!

button to find out when the

bacteria growth.

end

day

Page 31

How

to Set

Quick Reminder:

Push

2. Turn the SET knob to

Push

4. Turn

appears in the display.

pUsh

6. TuI”n

temperature.

avoid possible burns, place

correct Y

cook for a specific automatically.

For example:

shortly time at

SET

posilion before }JOU

OLI

can set the oven control to delay-start the oven,

aft~r

325°F. Here’s

COOK TIME

DelayT

the COOK TIME button.

the

STOP TIME button.

the SET knob until

the BAKE button. the SET knob to select the oven

Let’s

7:()(). The

PLIsh

2. For 3 hours of cooking time, turn

Start and Automatic Stop

set

the cooking time.

the

desired Stop Time

the

shelves in the

turn the oven on.

length of’

say

how:

the COOK TIME button.

the SET knob until in the display.

time

it’s

2:00

and dinner time is

‘rec ipe

suggests 3 hours

and

then turn

“3:00”

off

baking

appears

STOP TIME

Push the STOP TIME button.

L-J

Set the Stop Time by turning the SET knob until

“7:00”

appears in the display.

BAKE

6. Turn the SET knob until “325°” is displayed. At

oven will continue to cook

hours and shut off automatically at

7. Remove

thou~h ccmtmue

NOTE:

●

When setting your oven for a delay start, never

foods such as dairy products, fish, meat, poultry, etc. sit for more than one hour before actual cooking

begins. Room temperature promotes the growth of

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

●

Push the STOP TIME button to find out when the end

of cycle tone will sound and the oven

●

push

without canceling the oven operation.

5. Push the BAKE button.

4:00,

the oven will turn on automatically. The

for

the programmed

7:00.

the

food from the oven. Remember, even

the oven shuts off’ automatically,

cooking after the controls are off.

the CLOCK button to display the time of day

w’ill

turn off.

foods

let

ADJUST THE OVEN

DO IT

You may feel that your new oven cooks differently than the one it replaced.

use

yoLIr

new’

oven (or u

familiar with it, following the times given in your

l“ecipes

as a guide.

If you think your new oven is too hot or too cold, you

can

adjust the thermostat yourself.

it is too hot, adjust the thermostat to make it cooler. It’ y

OLI

think it is too cool, adjust the thermostat to make

ho[ter.

We do not recommend the use of inexpensive thermometers,

to check the temperature setting These thermometers may vary 20–40 degrees.

Adjust the Thermostat:

BAKE

such as those found in grocery stores,

Push the BAKE button.

We recommend that you

few weeks to become more

If’ you think

your new oven.

YOURSELF!

THERMOSTAT—

2. Select an oven temperature between

550°F.

with the SET knob.

immediately, before “BAKE” appears, push

and hold the BAKE button for about

The time display will change to the oven

adjustment display.

4. The oven temperature can be adjusted (+) 35°F. hotter or (–) 35°F. cooler.

Turn the SET knob to adjust the temperature in 5°F. increments.

the oven control signals, push the CANCEL

button and start over.

5. When you have made the adjustment, push the

CLOCK button to go back to the time of

display. Use your oven as you would

NOTE: This adjustment will not affect the broiling or self-cleaning temperatures. It memory after a power failure.

5000F.

seconds.

LIp

nortnally.

wilI

be retained in

and

day

Page 32

ROASTING

Do not lock the oven door with the latch during roasting. The latch is used for self-cleaning only.

Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncovered

Roasting temperatures, which should be low and steady, keep spattering to a minimum.

Roasting is really a baking procedure used for meats. Therefore, the oven controls are set for Baking or Timed Baking. You may hear a slight clicking sound, indicating the oven is working properly. Timed Baking

2. Check the weight of the

will

turn the oven on and off automatically.

Place the shelf in A or B position. No preheating is necessary.

meat. Place the meat fat-side-up, or poultry breast-side-up, on roasting rack in a

shallow pan. The melting fat will baste the meat. Select a pan

as close to the size of the meat as possible.

(The broiler pan with rack is a good pan for this.)

BAKE

Push the BAKE button.

in your oven.

l~:~%;jlll

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. The internal temperature will rise about 5° to

10”F.; to compensate for the temperature rise, if

desired, remove the roast from oven sooner (at 5° to

10”F. less than the temperature in the Roasting Guide)

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

SET

[

CANCEL

To change the oven temperature during the roasting cycle, push the BAKE button and then turn

the SET knob to get the new temperature.

Turn the SET knob until the desired

temperature is displayed.

5. Push the CANCEL button when cooking or roasting is finished and then remove the food from the oven.

Use of Aluminum Foil

You can use aluminum foil to line the broiler pan. This makes clean-up easier when using the pan for marinating, cooking with fruits, cooking heavily cured meats or basting food during cooking. Press the foil tightly around the inside of the pan.

Page 33

——.—

Questions and Answers

Is it necessary to check for doneness with a

meat thermometer?

Checking the finished interred [temperature at the

completion Temperatures are shown in section. For roasts thermometer at half-hour intervals the cooking time

Why is my roast crumbling when I try to

of cooking time is recommended.

the Rotisting

o~er 8

lbs., check

w~th

after

has

passed.

carve it?

A. Roasts we

20 minutes

Be sore to cut

easier

after

across

to slice if

removing

allowed to coo]

thenl from the

the grain of the meat.

ROASTING GUIDE

Guide

half

10 to

oven.

Q. Do I need to preheat my oven each time

I cook a roast or poultry?

h is not necessary to preheat your oven.

When buying a roast, are there any special tips

that would help me cook it more evenly?

A. Yes.

Buy a roast as even in thickness as possible,

or buy rolled roasts.

Q. Can I seal the sides of my foil “tent” when

roasting a turkey?

Sealing the foil will steam the meat. Leaving it

unsealed allows the air to circulate and brown the meat.

—

For Frozen Roasts

Frozen roasts

without

additional

pounds, more time

Type Meat

Tender

sirloin tip,

Lamb leg

Veal

shoulder, Pork

H:uI1. prccoo!wd

Poultrj

Chicken or Chicken pieces

Turkey

‘

For boneless rolled roasts

The t 1.

food

poisonini organisms m;y

of beef, pork,

thawiog.

but

JI1OW

time-( 10 minutes per pound for

for

larger roasts),

cuts: rib,

or hone-in

loin,

rib or

L>epal-tment

high quality

rump or top

sh~mlder’~:

Icg

loin:;’

shouldct”’;:

Duck

01”

I-ound’l’

lamb,

etc., can

to 25

minutes per pound

Oven

Temperature

(~vcr 6

inches thick,

.A!zricu]lul”c says

survi~c.” ~Source:

be started

ro~sts

325°

325”

325° .325’ 3~5°

325” 350°

325”

“Rare

Make sure poultry is thawed before roasting. Unthawed poultry often does not cook evenly.

under

Some commercial frozen poultry can be cooked successfully without thawing. given on the package label.

Approximate Roasting

Doneness

Rare: Medium: Well Done: Rare:

,Medium:

Well

Done:

Well

Done:

Well

Done:

To Warm:

Well Done:

Dorw:

Well Well Done:

fid(

to 10 minutes per pound to times given above.

beet’

is popular, but

Safe

Fo&l-Book. Your

in Minutes per Pound

3 to 5 lbs. 6 to 8 lbs.

24–33

35–39

40-45 ~ 1–25

?5–30

30–35

35–45

17–20

minutes

3 to 5 lbs.

35-40 3(.-35 35–40

15 Ibs.

10 to

8–25

you should

Kitchen Guide. USDA Rev. June

per

pound (any weight)

know

that

Time

18–22

22–29

30-35

20–23 24-28

~&33

30-40 30-40

Over

Over 15 lbs.

15–20

cooking it to

Follow the

lbs.

only 1400F.

1955.)

directions

Internal

Temperature

]40”–1 50”+

! 500–1 60° 170”–1 85° 1400–1

5o”t

500–1 60° 1700–1 85” 1 70°- 1 80°

170”–1

800

15“–1

25°

185°-1900 185°–190”

In thigh: 1

850–1

90°

nwms some

“F.

Page 34

BROILING

Do not lock the oven door with the latch during broiling. The latch is used for self-cleaning only.

Broiling is cooking food by intense radiant heat from the upper element in the oven. Most fish and tender cuts of’ meat can be broiled. Follow these directions to keep spattering and smoking to

If the

meat

has fat or gristle around the edge, cut vertical slashes through both about 2 inches apart. If desired, the fat may be trimmed, leaving a layer about 1/8 inch thick.

2. Place the meat on the broiler rack on the broiler pan. Always use the rack so the fat drips into the broiler pan; otherwise the juices may become hot enough to catch on fire.

3. Position the shelf on the recommended shelf

position as suggested in the Broiling Guide. Most broiling is done on C position, but if your

range is connected to 208 volts,

to use a higher position.

minimum.

you may wish

Turn the food only once during broiling. Time the foods

Broiling Guide.

Turn the food, then use the times given for the second side as a guide to the preferred doneness.

‘“~:a=::ioi::::::

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

BROIL 5. push the

SET

for

the first side according to the

BROIL button.

6. Turn the SET knob until either HI BROIL or LO BROIL is displayed.

When broiling is completed, push

CANCEL

the CANCEL button. Serve the food immediately and leave the pan outside the oven to cool during the meal for easiest cleaning.

‘H=

,...

Use of Aluminum Foil

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

Without the slits, the foi! will prevent fat and meat

juices from draining to the broiler pan. The

could become hot enough to catch on fire. H you do not cut the slits, you are frying, not broiling.

Juices

Questions and Answers

When broiling, is it necessary to always use a

rack in the pan?

A. Yes.

A. No.

Using the rack suspends the pan. As the meat cooks, the juices fall into the pan, thus keeping meat drier. Juices are protected by the rack and stay cooler, thus preventing excessive spatter

Do I need to grease my broiler rack to prevent

meat from sticking?

heat, thus keeping the surface cool enough prevent meat from sticking to the surface. However, spraying the broiler rack lightly with vegetable cooking spray before cooking will make clean-up easier.

and

smoking.

The broiler rack is designed to reflect broiler

metit

over the

Q. Should I salt the meat before broiling? A. No. Salt draws out the juices and

evaporate. Always salt meat with allows the juices to escape. or fish, brush each side

W’hy

as they should?

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

may be low. In these cases, preheat the broil element for with food in oven. Check to see if the recommended shelf position. Broil for the longest period of time indicated in the Broiling Guide. Turn the food only once during broiling. You may need to move the food to position.

tongs:

are my meats not turning out as brown

minutes before placing h-oiler pan

idler

piercing the

often

allows them

cooking.

Imeat

with J fork also

W’hen

broiling poultry

with butter.

yOLI are using

higher shelf

Tul”n

the

Page 35

BROILING GUIDE

● Always use the

!]roi ler

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.

● The oven door should be open to the broil stop

position.

● For steaks

and

chops, slash fat evenly around the outside edges of the meat. To slash, cut crosswise through the outer

fat

surface just to the edge

ot’

the cooking time given in this guide 1 ‘/z times per side.

meat. Use tongs to turn meat over to prevent

piercing

●

desired, marinate meats or chicken before

broiling, or brush with barbecue sauce

Food

Bacon

Ground Beef

Well

Beef Steaks

Rare Medium Well Done

Chicken

Bakery Products

Bread (Toast) or

Toaster Pastries

English Muffins

Lobster Tails

Fish

Ham Slices

(precooked)

Pork Chops

Well Done”

Lamb Chops

Medium Well Done

Medium

Veil Done

Wieners

similar precooked sausages,

bratwurst

the meat and losing juices.

minutes only.

Quantity andlor Thickness

1/2 lb. (about 8

thin slices)

1 lb. (4 patties)

Done

and

1/2 to 3/4

inch thick

tO ] X

1)’?

inch thick

tO ~fi

whole

to 2X

split lengthwise

~ [0 ~

I pkg. (2)

2 (split) 2-4

(6 to

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

inch thick

2 ( l/2 inch thick)

( I inch thick),

about 1 lb.

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

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

l-lb.

inch thick

Ibs.)

lbs.),

S]ices

oz. each)

pkg. ( 10)

last

5 to

Shelf

Position Time, Minutes

4--

c c c

or D

C or D

IB[

c c

First Side

4)’!

25 35

17?-2

13–16

14 17

● When arranging food

the pan, do not let fatty edges hang over the sides because dripping fat could soil the oven.

The broiler does not need to be preheated. However,

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

●

Frozen steaks can be broiled by positioning the oven

shelf at next lowest shelf position and increasing

●

If your range is connected to 208 volts, rare

steaks may be broiled

preheating the broiler

and positioning the oven shelf one position higher.

Second Side

Time, Minutes

4)5

7-8

14-16

20–25

0–15

1/2

Do not

turn over.

10 12

12–14

1-2

Comments

Arrange in

Space evenly.

to 8

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

Slash fat.

single layer.

~atties

take about same time

Reduce time about 5 to 10 minutes per

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

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

Cut through back of shell. Spread open. Brush with melted butter before broiling and after half of broiling time.

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

Increase time 5 to 10 minutes per side

inch thick or home cured ham.

for 1 Slash fat.

Slash

fat.

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

Page 36

OPERATING THE SELF-CLEANING OVEN

Normal Cleaning Time: 3X hours

Before a Clean Cycle

The range must be completely cool in order to set the self-clean cycle. You may have to allow the oven

to cool before you can slide the door latch.

1. Remove the broiler pan, broiler rack, all cookware and any aluminum foil from the oven—they can’t withstand the high cleaning temperatures.

NOTE: The oven shelves may be cleaned in

the self-cleaning oven.

lose their luster and become hard to slide.

2. Wipe up heavy soil on the oven bottom. If you use soap,

to prevent staining.

rinse thoroughly before self-cleaning

However, they will darken,

Oven light

Area

%$?Jf#Jf#+p\

h1,.

[

“’’’’-’’’’’’’’’’’~’’’’’’’’’’’’”

Area

inside in door gasket

Openings

Oven door

gasket

Clean spatters or soil on the oven front frame and the oven door outside the gasket with a dampened cloth. The oven front frame and the oven door outside the gasket do not get cleaned by the clean cycle. On these areas, use detergent and hot water or a soap-filled steel wool pad. Rinse well with a vinegar and water solution. This will help prevent a brown residue from forming when the oven is heated. Buff these areas with a dry cloth. Do not clean the gasket.

Do not use abrasives or oven cleaners.

top, sides and outside front of the oven door with soap and water.

Make sure the oven light bulb cover is in place.

Do not rub or clean the door

the fiberglass material of the gasket has an extremely low resistance to abrasion. An intact and well-fitting oven door gasket is essential for

energy-efficient oven operation and good baking

results. If you notice the gasket becoming worn, frayed or damaged in any way or if it has become displaced on the door, you should have it replaced.

Do not let water run down through openings in the top of the door.

getting in these slots when cleaning, open the door as far as it will go.

the oven door and make sure the oven light

is off. If the oven light is not turned off, the life

of the bulb will be shortened or it may burn out

immediately.

Do not use commercial oven cleaners or oven protectors in or near the self-cleaning oven.

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

To help prevent water from

gasket—

self-

Clean the

Page 37

How to Set Oven for Cleaning

‘-7

Quick Reminder:

1. Push

2. Turn the SET knob to set the clean time.

Follow the steps to prepare the oven

Close the oven door and

slide latch handle to the right as

far as it will go.

Never force the door latch handle. Forcing the handle may mechanism.

CLEAN 3. push the

SET

the

CLEAN button.

damage the door

Turn the SET knob one half turn.

The display will show

lock

CLEAN

button.

fbr

cleaning.

1111[11*

“3:30”.

To Stop a Clean Cycle

The self-clean cycle will automatically begin after

“CLEAN” is displayed and the word “ON” appears in the display. When the oven heats to the word “LOCK” will be displayed and the door latch handle will be locked in position. It will not be possible to open the oven door until the LOCK light goes off’ and the oven has cooled below locking temperature. If you cannot slide the latch easily to unlock the door, allow additional time for cooling.

The word “door” is displayed if you try to set a clean cycle without latching the door or if the oven temperature is too high.

high temperature,

1. Push the CANCEL button.

2. When the LOCK light goes off and the oven has cooled below the locking temperature, open the door.

After a Clean Cycle

When the clean cycle is finished, the word “CLEAN” will

out in the display and the oven will begin to cool. When the oven temperature has fallen below the locking temperature, the word “LOCK” goes out and

the door can be opened. When the LOCK light is off

and the oven has cooled below the locking temperature, slide latch handle to the left as far as it will go and open the door.

Never force the latch handle. The latch slides easily. Forcing the latch handle may damage the door lock.

“r

1191111

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

the oven. Just wipe it up with a damp cloth.

If white spots remain, remove them with a soap-filled

steel wool pad. Be sure to rinse thoroughly with a

vinegar and water mixture. These deposits are usually a salt residue that cannot be removed by the clean cycle.

If the shelves have become hard to slide, wipe the shelf supports with cooking oil.

If the oven is not clean after one clean cycle, the cycle may be repeated.

(continued next

page)

Page 38

OPERATING THE SELF-CLEANING OVEN

(continued)

How to Set Delay Start of Cleaning

Quick Reminder—Delay Start for Self-Clean:

Push the STOP TIME button.

2. Turn the SET knob to the time of day you want cleaning to be completed.

3. Push the CLEAN button.

4. Turn the SET knob one half turn until

appears in the display.

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

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

For example:

to begin self-cleaning at

Let’s say it’s

9:00

7:00

and you want the oven

after you’re finished in the kitchen. The oven is just soiled a normal amount so the normal Clean Time of

Prepare the oven for cleaning.

Close the oven door

3!A

hours is preferred.

and slide the latch handle to the right as far as it will go. Make sure the oven light is off.

STOP

Push the STOP TIME button.

TIME

Turn the SET knob to the time of day

you want cleaning to be completed (must be more than

SET

i’

than the present time of day).

CLEAN 5.

push

the

CLEAN button.

“3:30”

hours later

SET

Turn the SET knob until

appears in the display. The words

“DELAY CLEAN” will also appear

“3:30”

in the display.

After the clean cycle starts, the word “CLEAN” appears in the display.

When the oven heats to a high temperature,

the word “LOCK” will be displayed and the door

latch handle will be locked in position. It will not be possible to open the oven door until the temperature drops below the lock temperature.

When the clean cycle is finished,

the word “CLEAN”

will go out in the display and the oven will begin to

cool. When the oven temperature has fallen below the

locking temperature the word “LOCK” goes out and

the door can be opened.

7. When the LOCK light is off, slide the handle to the left as far as it will go and open the door.

Never force the latch handle.

Wait until the

word “LOCK” goes out in the display and the latch

slides easily. Forcing the door handle may damage

the door lock.

NOTE:

● During a delayed self-clean operation, you can find

out when the oven will start cleaning by pushing and holding the CLEAN button.

● You can find out when the clean cycle

will

finished by pushing the STOP TIME button.

● The word “door” is displayed when you try to set

the clean cycle with the door open or when the oven temperature is too high.

Page 39

@estions and Answers

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

of day, can I still self-clean my oven?

,4.

lf the clock is not set to the correct

you will not be able to set a delay clean to end at a specific time.

Q. Can I use commercial oven cleaners on any part

of my self-cleaning oven?

cleaners or coatings should be used around any

part of this oven. If

wipe the oven absolutely clean afterward, the residue can scar the oven surface and damage metal parts

cleaned.

Q. After having just used the oven, I could not

move the latch handle. Why?

After several continuous high-temperature bakings

broilings,

happens, let the oven cool by opening the oven door. After the oven has cooled, you will be able to latch the oven door for self-cleaning.

What should I do if excessive smoking occurs during cleaning?

This is caused by excessive soil, and you should

turn the oven off. Open the windows to rid the room of smoke. Allow the oven to cool for at least one hour before opening the door. Wipe up the excess

soil and reset the clean cycle.

the

the door cannot be latched. If this

yOLI do

use them and do not

next time the oven is automatically

time of’

day

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

during cleaning normal?

A. Yes.

Q. Should there be an odor during the cleaning? A. Yes,

Q. What causes the hair-like lines on the enameled

Q. My oven shelves have become gray after the

A. Yes.

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

A. Yes.

This is the metal heating and cooling during

both the cooking and cleaning functions.

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

surface of my oven?

This is a normal condition resulting from heating

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

Why do I have ash left in my oven after cleaning?

Some types of soil will leave a deposit which is

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

My oven shelves do not slide easily. What is

the matter?

After many cleanings, the oven shelves will lose

their luster and become hard to slide. To make the

shelves slide more easily, wipe the shelf supports

with cooking oil.

self-clean cycle. Is this normal?

After the self-clean cycle, the shelves lose some luster and change to a deep gray color.

is self-cleaning?

While the oven is self-cleaning, you can use

the cooktop just as you normally do.

will

Page 40

CARE AND CLEANING

Proper care and cleaning are important so your range

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

Care of Modules

Some of the modules must be cured or preconditioned before using them for the first time. Modules and accessories should be cleaned after each use. The longer a soil remains, the harder it is to clean. See each module section in this manual for specific instructions. Never immerse any module in water. When not in the

maintop,

modules and accessories should be stored in a clean, dry place. Always be careful not to drop the modules or they could be damaged.

Coil Module Surface Units

To clean the surface units, turn the control to the highest setting for a minute. The coils will burn off

any soil.

CAUTION

● Be sure all the controls are turned to OFF and

the surface units are cool before attempting to remove them.

●

Do not immerse the surface units or the module

in liquids of any kind.

● Do not clean the surface units or the module

in a dishwasher.

●

Do not bend the surface unit plug terminals.

● Do not attempt to clean, adjust or in any way repair

the plug-in receptacles or the module.

To remove a surface unit: To remove the drip pans for cleaning, the surface units

must be removed first.

Surface Unit

Drip Pan

Lift the surface unit about 1 inch above the drip pan and pull it out.

Do not lift the surface unit more than 1 inch. If you do, it may not lie flat on the drip pan when you plug it back in.

Repeated lifting of the surface unit more than 1 inch above the drip pan can permanently damage the receptacle.

SURE ELECTRICAL POWER IS OFF BEFORE CLEANING ANY PART OF THE RANGE.

To replace a surface unit:

● Replace the drip pan into the recess in the

cooktop.

Make sure the opening in the pan lines

up with the receptacle.

●

Insert the terminals of the surface unit through the

opening in the drip pan and into the receptacle.

●

Guide the surface unit into place so it rests evenly.

Drip Pans

Remove the surface units. Then lift out the drip pans.

For best results, clean the drip pans by hand.

Place them in a covered container (or a plastic bag)

with 1/4 cup ammonia to loosen the soil. Then scrub with a soap filled scouring pad if necessary. Rinse with clean water and polish with a clean soft cloth.

The drip pans may also be cleaned in the dishwasher. Black drip pans (on some models) may be cleaned in

a self-cleaning oven after rinsed. However, self-cleaning them may cause them

to lose their original luster and shine.

Clean the area under the drip pans often.

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

Do not cover the drip pans with foil.

so close to the receptacle could cause shock, fire or

damage to the range.

the}’

have been thoroughly

Using foil

Page 41

tiolid

Disk Module

Clean

the area

the solid disk surface units Chrome section.

iccoding’the’rushed

NOT USE

chrome parts of the module.

The solid disk surface units are made of high strength cast-iron

The

surf”ace

preserve the surface of the unit.

any boiled-over material be removed as soon as possible with a slightly damp cloth. The unit should then be dried by switching on

for a few minutes.

cooking oil.

Clean very dirty solid disk surface units with a little cleaning powder

or with a scouring pad.

surrounding

steel wool or abrasives on the brushed

alloy.

has a heat-resistant coating to

After the unit cools,

the surface units should

After it cools, wipe lightly with

(such as Comet” cleanser)

Porcelain Enameled Grease Wells

The matte black surface can be maintained by treating it periodically with CO11O

which is available from your GE supplier. Use the applicator to apply a very thin coating of the polish to the entire surface unit surface. Turn the unit on high for several minutes to bake the polish to the unit. When the unit is cooled, rub lightly with a cloth or paper towel to remove any excess polish. Before next use, burn off the unit by means of a short preheating period. A slight amount of’ smoke and odor

Failure to maintain the solid disk surface units as directed will result in defacing the surface over a period of time

surface units are made of cast-iron construction.

Do not use covers over the solid disk surface units.

A surface unit turned on while the cover is in place can permanently damage the cooktop. Covers can also

trap moisture which may cause the surface units

primarily due to corrosion, as the

Electrol@)

polish

will

occur.

rust.

Porcelain enamel can crack or chip with misuse.

can stain if spill content (such as tomatoes or lemon juice) are not cleaned up quickly.

overs

of foods with a high acid

Brushed Chrome Finish

Clean brushed chrome with warm, soapy water or Bon

dry it with a clean, soft cloth. Take care to dry the surface following the “grain.”

Ami@

brand cleanser.

Rinse and immediately

Chrome Module Surfaces

Remove the module from the cooktop and place on several layers of newspaper. Remove the coil surface units and drip pans.

When cleaning porcelain grease wells, be careful not to get the electrical receptacles wet. Do not try to fill the wells with water.

To help prevent finger marks after cleaning,

spread a thin film of baby oil on the surface or a chrome protestant may be used to help reduce spotting or fingerprinting. Wipe away excess oil with a clean, soft cloth.

Apply the pad-type oven cleaner evenly to the entire chrome portion area of the top must be cleaned to keep the finish consistent in color. Use extreme caution to prevent the oven cleaner from coming in contact with any other surfaces. Let the cleaner remain on the top for 20 to 30 minutes. Rinse the top well to remove every trace of oven cleaner. Dry the top and apply Armor All Protestant@ to protect the finish.

the module top. The entire chrome

(continued next

page)

Page 42

CARE AND CLEANING

(continued)

Radiant Module—Glass Ceramic Cooktop Cleaning

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

Before you use the module for the first time, clean it with Cook Top Cleaning Creme. This helps protect the top and makes cleaning easier.

DAILY CLEANING: Use only Cook Top Cleaning Creme on Glass Ceramic.

For normal, light soil:

1. Rub a few drops (less is better) of Cook Top Cleaning Creme onto the soiled area using a damp paper towel.

Wipe until all soil and creme are removed. Frequent

cleaning leaves a protective coating which is essential in preventing scratches and abrasions.

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

For heavy, burned on soil:

1. Apply a few drops of Cook Top Cleaning

Creme

to the (cool) soiled area.

2. Using a damp paper towel, rub creme into the

burned on area. As with any burned on spill, this may require some effort.

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

ceramic surface.

4. If any soil remains, repeat the steps listed above.

For additional protection, after

all

soil has been removed, polish the entire surface with the Cook Top Cleaning Creme.

5. Buff with a dry paper towel.

NOTE:

●

Using a razor scraper will not damage the surface

if the 30° angle is maintained.

●

Be sure to use a new, sharp razor scraper.

Do not use a dull or nicked blade.

● Store the razor scraper out of reach of children.

Special Care: Sugary spillovers

syrups) or

surface

unless

care should be taken when removing hot substances. Follow these instructions carefully and remove the soil while the spill is still hot.

1. Turn

spillover. Remove hot pans.

2. Wearing an oven mitt, hold the razor ~ scraper at a 30° angle to the module

and scrape the hot spill to a cool area outside the surface unit.

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

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

General Information: As the Cook Top Cleaning Creme cleans, it leaves a protective coating on the module surface. This coating helps to prevent build-up of mineral deposits (water spots) and will make future cleaning easier. Dishwashing detergents remove this protective coating and therefore make the module more susceptible to staining.

To conveniently order more creme scrapers for cleaning your radiant module, please call our toll free number: National Parts Center

Creme Scraper Creme and scraper kit

melted plastics can cause pitting of

of your module (not covered by the warranty)

the spill is removed while still hot.

off all the surface units affected by the

10oz.

(such as jellies, fudge, candy

the

Special

,,ji:,j~’

-);

::..::?

antior

800-626-2002

# WB02X8273 #WX5XI614 #

WB64X5027

PRECAUTIONS

● Most cleaners contain ammonia, chemicals and

abrasives which can damage the surface of your module.

Use only the Cook Top Cleaning Creme for proper cleaning and protection of your glass ceramic surface.

● If you slide aluminum or copper cookware across ● Use of window cleaner may leave an iridescent

the surface of your module, they may leave

markings which appear as scratches.

metal

If this should happen, use the razor scraper and Cleaning Creme to remove these markings. Failure to remove these

residues immediately may leave permanent marks.

●

Water stains (mineral deposits) are removable

using

Cook Top Cleaning Creme or full strength white vinegar.

●

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

enamel are allowed to boil dry, the overlay may bond

with the glass ceramic and leave a black discoloration.

This should be removed immediately before heating again or the discoloration may be

pertnanent.

film on the module. Cook Top Cleaning Creme will remove this discoloration.

Read and follow

all

instructions and warnings

on Cook Top Cleaning Creme labels.

Page 43

section of Wash chrome-plated reflector plates at the sink in

soap

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.

S~rface Co~king.

and

water, or put in the dishwasher. Soak

Griddle Accessory

After

cooking a

easy food, wipe

non-stick griddle

while

it is

sti]l warm

with

dry paper towel. Be careful not to burn your fingers. When cool, wash the griddle at the sink in soap and water. Use a non-metal scouring pad

if necessary.

Module Cover

Do not use abrasive cleaning products. Do not wash in the dishwasher. From time to time, recondition the griddle with cooking oil as described in the Griddle Accessory section of Surface Cooking.

It is a good idea to store the griddle on one edge. If you lay it put on top and scratch the non-stick coating.

flat,

pans or other cookware maybe

Do not place the cover on a hot module or leave it

over a grill while preheating. To clean the module

cover, wash it at the sink with soap and water and dry. For stubborn soil, let it soak 5 or 10 minutes or use a nylon brush or pad. Do not use a metal scouring pad or other abrasives. Do not put the cover in your

dishwasher—the wooden handles may be damaged.

Oven Heating Elements

not clean the bake element or the broil element.

Any soil will burn off when the elements are heated.

‘he

bake element can be lifted gently to clean the

floor. If

around

the bake element gently wipe around the

element with warm water.

spillovers,

residue or ash accumulate

(continued next

page)

>/-

jjfm”

afl~+

. .

Broil Element

Bake Element

Page 44

CARE AND CLEANING

(continued)

Removable Downdraft Vents and Grease Filters

Downdraft vents and filters should be cleaned frequently—after every use is best.

To remove: Pull out the vent grills and lift out aluminum grease filters.

To clean: Clean the grease filters in hot soapy water. Do not clean in a dishwasher.

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

Clean the shelves with an abrasive cleanser or steel wool. After cleaning, rinse the shelves with clean water and dry with a clean cloth.

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

self-

Broiler Pan and Rack

After broiling, remove the broiler pan from the oven.

Remove the rack from the pan. Carefully pour out grease from the pan into a proper container. Wash and rinse the broiler pan and rack in hot water with a soap-filled or plastic scouring pad.

If food has burned on, sprinkle the rack with detergent while hot and cover with wet paper towels

or a dishcloth. Soaking the pan will remove burned on foods.

The broiler pan may be cleaned with a commercial oven cleaner. Do not use an oven cleaner on the rack.

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 one pint jar. Quart canning jars may also fit.

.,-

<;,

“-”’’”””””””T<*

-\–/--5”””””

Both the broiler pan and rack can also be cleaned

the dishwasher. Do not clean the broiler pan or rack in the self-

cleaning oven. Do not store a soiled broiler pan and rack anywhere

in the range.

Do not use thin walled glass or 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.

Page 45

~ven

Light

NOTE:

Wearing

The lens should be removed only when cold.

Bulb

latex gloves may offer a better grip.

The light bulb is located on the back wall of the oven. Before replacing the bulb, disconnect electrical power

the range at the main fuse or circuit breaker panel or unplug the range from the electrical outlet. Let the bulb cool completely before removing it. For your safety, do not touch a hot bulb with a damp cloth. If you do, the bulb will break.

remove:

Unscrew the cover and

remove the bulb.

DO NOT REMOVE ANY SCREWS TO REMOVE THE COVER OR REPLACE THE LIGHT BULB.

Lift-Off Oven Door

replace:

Put in a new 40-watt appliance bulb.

NOTE:

● A 40-watt appliance

,<A.:ock;h ~ax, ~e”g~~

fll’

Bulb \.\

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

●

Install and tighten the cover.

● Reconnect electrical power

‘: f’

, I

~la~~cover @

the range.

The oven door is removable, but

it is heavy. You may need help removing and replacing the door. Do not lift the door by the handle. This can cause the

glass

to break or can cause

amage

to the door.

remove the door,

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

NOTE:

● Be careful not to place hands between the hinge

and the oven door frame as the hinge could snap

back and pinch fingers.

● While working in the oven area, cover the hinges

with towels or empty paper towel rolls to prevent pinched fingers and chipping the porcelain enamel on the frame.

replace the door,

make sure the hinges are in the special stop position. Position the slots in the bottom of the door squarely over the hinges. Then lower the

door slowly and evenly over both hinges at the same

time. If hinges snap back against the oven frame, pull them back out.

TO CLEAN THE DOOR:

Inside of the door:

● Because the area inside the gasket is cleaned during

the self clean cycle, you do not need to clean this by

hand. Any soap left on the liner causes additional

tains when the oven is heated.

● The area outside the gasket can be cleaned with a

scouring pad.

● Do not rub or clean the door gasket—the fiberglass

material of the gasket has an extremely low resistance to abrasion. An intact and well-fitting oven door gasket is essential for energy-efficient

oven operation and good baking results. If you

notice the gasket becoming worn, frayed or damaged in any way or if it has become displaced on the door,

you should have it replaced. NOTE: The gasket is designed with a gap at the

bottom to allow for proper air circulation.

Outside of the door:

● Use soap and water to thoroughly clean the top,

sides and front of the oven door. Rinse well. You may also use a glass cleaner to clean the glass on the outside of the door.

● Spillage of marinades, fruit juices, tomato sauces

and basting materials containing acids may cause discoloration and should be wiped up immediately. When surface is cool, clean and rinse.

● Do not use oven cleaners, cleansing powders or

harsh abrasives on the outside of the door.

(continued next page)

Page 46

CARE AND CLEANING

(continued)

Oven Vent Duct

The oven is vented into the downdraft vent duct in the right side of the cooktop. Do not obstruct this opening. Keep the vent clean. Clean the associated filter after each use.

Control Panel and Knobs

It’s a good idea to wipe the control panel after each use. Clean with mild soap and water or vinegar and water, rinse with clean water and polish dry with a clean cloth.

Do not use abrasive cleansers, strong liquid cleansers, plastic scouring pads or area cleansers on the control panel—they will damage the finish. A 50/50 solution of vinegar and hot water works well.

The control knobs may be removed for cleaning.

Before removing the knobs for cleaning, please note that the knobs on the left side and the knobs on the right side are in the proper OFF position. When replacing the knobs, check the OFF position to insure proper alignment.

remove the knob, pull it straight off the

control shaft.

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

To replace the 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.

o,, 1

‘\

/’

Kick Panel

To clean the front of the kick panel, wash with soap and water. Rinse well. Do not use cleansing powders or harsh abrasive that may scratch the surface.

Painted Surfaces

Painted surfaces include the sides and drawer front. Clean these with soap and water or a vinegar and water solution.

Do not use

powders, steel wool or harsh abrasives on

commercial

oven

cleaners, cleansing

any

painted surface.

Glass Surfaces

To clean the outside of the oven door, use a glass

cleaner. Rinse and polish with a dry cloth.

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.

Do not inside the openings in the top of the oven door while cleaning.

allow

the water or cleaner to run down

Page 47

ANTI-TIP DEVICE

● All ranges can tip.

“

Injury could result.

● Install the Anti-tip device

packed with the range.

● See the Installation

Instructions.

● The Anti-tip device must

remain engaged.

WARNING

Stability Device Installation Instructions

Tools needed:

●

Phillips head screwdriver

● Template (packed with the range)

Locate the stability mounting device on the the template instructions. Secure the stability

mounting device to the floor with the two wood screws provided. See Fig. 1.

NOTE: lf attaching to masonry, you can buy suitable

:rews

and anchors at hardware stores. Use a masonry

~rill

to drill the required holes.

Move the range directly in front of the cutout. Standing in front of the range, tilt it toward you. Maneuver the range into the cutout. Keep the back raised in order to clear the blower. The stability bracket attached to the range should be positioned over the stability mounting device.

floor

per

Once the range is in position, open the lower compartment by grasping the handle and pulling the door flat down. Place the washer over the stability

—- . . mounting device and securely tighten with the wing nut. See Fig.

To insure the device is installed and engaged properly, open the lower compartment and inspect the device. Make sure the stability bracket and stability mounting device are in place.

the range is moved for cleaning, servicing or any reason, be sure the anti-tip device is re-engaged properly when the range is replaced. Failure to take this precaution could result in tipping of the range and cause injury.

Stability mounting

Fig. 1

‘(!IJ

‘~A:&:;Ltl:’:;catiOnOf

‘\

Secure two wood screws to the floor

See the template

Fig.

Stability bracket attached to

Stability

mounting

device

Page 48

QUESTIONS?

USE THIS PROBLEM SOLVER

PROBLEM “F-” AND A NUMBER

FLASH

THE DISPLAY

MODULES ARE NOT FUNCTIONING

PROPERLY

COIL SURFACE UNITS ARE NOT FUNCTIONING PROPERLY

POSSIBLE CAUSE

●

If “F-” and a number flash in the display, and the oven control signals, this

indicates a function error code. Push

the

CANCEL button. Allow the oven to cool for one hour. Put the oven back into operation. If function error code repeats, disconnect power to the range. Call for service.

●

Difficulty may be in the main distribution panel of

your house caused by a blown circuit fuse, a tripped circuit breaker, the main fuse or the main circuit breaker, depending on nature of the power supply. If a circuit breaker is

involved, reset it. If the control box uses fuses, the circuit fuse (a cartridge-type) should be changed. BUT ONLY BY SOMEONE FAMILIAR WITH ELECTRICAL CIRCUITS. If, after performing one of these procedures,

the fuse blows or circuit breaker trips again, call for service.

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

●

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

unit you

Entire module is not plugged in properly.

●

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

are

using.

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

Surface units are not plugged in solidly.

● Reflector plates are not set securely in the cooktop.

●

Surface unit controls are not properly set or the wrong surface unit control

knob set for the surface unit you are using.

GRILL OR GRIDDLE MODULE IS NOT FUNCTIONING PROPERLY

FOODS STICK TO GRILL OR GRIDDLE

EXCESSIVE SMOKE

FROM GRILLED

MEATS

SOLID DISK SURFACE UNITS SMOKE

WHILE HEATING COOKTOP

FEELS HOT

SOLID DISK AND

RADIAN:

SURFACE UNITS WILL NOT MAINTAIN A

ROLLIN~

BOIL AND/OR FRYING

RATE IS NOT FAST

ENOUG1

●

Heating element is not plugged in solidly.

● Grill or Griddle controls are not properly set.

To use entire surface of grill or griddle, it is necessary to turn on front and

rear module controls on the side of the cooktop you are using.

● Griddle was not pre-seasoned before first use.

● Heat setting is too high.

● Coating of griddle has been damaged by use of sharp instruments or

abrasive cleansers.

● Accumulated grease in reflector plate or food soils on grate are causing

excess smoke.

Fats not trimmed from meats prior to cooking.

●

Some smoke and odor is normal when using solid disk surface units for the

first time and also after using CO11O

●

Because solid disk surface units heat by conduction, the cooktop may seem hotter

than you are used to. This is normal.

●

Using the vent will help keep the cooktop cooler.

● Absolutely flat pans must be used. If light can be seen between the pan

Electrol@

Make

cleaner.

sure flat-bottomed pans are used.

bottom and a straight edge, the solid disk and radiant surface units will not

operate properly.

4’8

——., .—.—

—.. ...—

Page 49

●

PROBLEM TINY SCRATCHES

(may appear

as cracks)

OR ABRASIONS ON

RADIANT COOKTOP

GLASS SURFACE

METAL MARKINGS (may appear as scratches on radiant cooktop glass surface)

DARK STREAKS OR SPECKS ON RADIANT MODULES

AREAS OF DISCOLORATION ON RADIANT SURFACE COOKTOP

HOT SUGAR MIXTURES/ PLASTIC MELTED TO THE RADIANT SURFACE

FREQUENT CYCLING OFF AND ON OF RADIANT SURFACE UNITS

POSSIBLE CAUSE

●

Incorrect cleaning methods have been used, cookware with rough bottoms has

been used or coarse particles (salt or sand) were between the cookware and the surface of the cooktop. Use recommended cleaning procedures, be sure cookware bottoms and cooktop are clean before use, and use cookware with smooth bottoms. Tiny scratches are not removable but will become

less

visible

in time as a result of cleaning.

● Do not slide aluminum cookware across the surface. Use recommended

cleaning procedures to remove marks.

● Incorrect cleaning materials have been used, encrusted

boilovers

or grease spatters remain on the surface. Use a razor scraper and recommended cleaning procedures.

● Use a razor scraper and recommended cleaning procedure.

● Marks from aluminum and copper pans as

well

as mineral deposits from

water or food can be removed with Cook Top Cleaning Creme.

●

See the Radiant Module—-Glass Ceramic Cooktop Cleaning section.

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

OVEN WILL NOT WORK

FOOD DOES NOT BROIL PROPERLY

FOOD DOES NOT ROAST OR BAKE PROPERLY

OVEN CONTROL/CLOCK DOES NOT WORK

●

Plug on range is not completely inserted in the electrical outlet.

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

● Oven controls not properly set.

●

The oven controls are not properly set. See the Broiling section.

●

The door not left open to the broil stop position as recommended.

●

Improper sheif position being used. See the Broiling Guide.

● Food is being cooked on a hot pan.

● Cookware is not suited for broiling.

● Low voltage. See the Broiling section.

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

slit as recommended.

●

The oven controls are not properly set. See the Baking or Roasting section.

“

Shelf position is not correct.

● Incorrect cookware of improper size is being used.

● The oven thermostat needs adjustment. See the Adjust the Oven

Yourse&”section.

●

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

Thermostat—

power outlet.

● Check for power outage in your home.

(continued

next page)

Page 50

PROBLEM SOLVER

(continued)

PROBLEM

OVEN LIGHT DOES

NOT COME ON

OVEN WILL NOT SELF-CLEAN

DOOR WON’T OPEN AFTER

SELF-CLEAN CYCLE

OVEN TEMPERATURE TOO HOT OR TOO COLD

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

STRONG ODOR

VENT SYSTEM BLOWER DOES NOT WORK

POSSIBLE CAUSE

●

Bulb may be loose or burned out, especially if

● STOP TIME must be

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

3]%

hours later than START TIME.

the

oven

controlklock

is working.

cool to room temperature and reset the controls.

●

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

Have the range serviced by a qualified technician.

● When the temperature has fallen below the locking temperature the door

can be opened.

The oven thermostat needs adjustment. See the Adjust the Oven

Thermostat-Do It

●

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

Yourse~section.

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

Self-Cleaning Oven section.

●

An odor from the insulation around the inside of the oven is normal for the

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

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

● If the modules operate but the blower doesn’t, the fault may be in the blower

control switch or blower wiring connections. Be sure to disconnect power to the range at the household distribution panel before attempting to service the blower-yourself.

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

GE Answer

Center@

800.626.2000

consumer information service

Page 51

We’ll Be There

~ith the

mforrnatiorl

purchase

ofyour new C,E

appliance, receive

or assistance from GE, we’ll be there.

In-Home Repair Service

8DME$ARES(8(W432-2737)

(;E cfJrlsllltlel-sel~ifc

LIlecl at a time that’s

operakxi

(7:00 a.m. [o 7:00 p.m.

traincd

handled

locations

technicians know >our appliance

ill,jusl one visit.

~Jr~Jtkssiorl:il\\ill

c(~nvenierrt f’or

off’m

yoLI

se~vice

weekclays, 9:00

provide expeH repair

yoLI. Many GE

t(xjay or tomorrow, or at ?vLLr conl’enience

a.m.

t<) ‘2:00

ilmicfe

GEAnswer Center@

8011626.2000

the assurance that

All

you have

serwim,

[lmsluner %nice

p.m. Saturdays).

and ou-so most repairs can be

schecf-

cornpanv-

(hrr fictf~l~-

if you ever

t.o

do is call-toll-free!

need

LWlal.everywur question

information answered

(;erlttn-@

–1

ser~’ice

prompt]y and

ser~ice is open 24 hours a day, 7 days a week.

JT”n”T

about

any

is available 10 help. Your call-and your

cour-teou.d~r.

For Customers With Special Needs...

Upon request,

Braille controls for a variety

GE appliances, and a brochure to

assist in planning a barrier--free kitchen for persons with limited mobility. To obtain these items, free

of’charge, call 800.626.2000.

Service Contracts

8011626-2224

YOL1

can ha~e the secure

af’ter

vour

!$7arranty

in effkct and you’re assured of future service at.

yoL1’11

fceliug

that GE Gonsumer Service will still be there

expires. ~urchase a GE contract while your

receive a substantial discount.

GE rrl;jor-appli~irlce,

.kud

yoL~

can call any time. GE Answer

CEwilIprovide

with

Loday’s

prices.

GF.

Answer Center@

queslion-

Consumers with impaired hearing or speech who have access to a TDD or a conventional teletypewriter call tion or service.

warraut.y

a multip]e-year contracl.,

will be

800-TDD-CEAC (800-833-4322) to request

still

rna~~

inf’orma-

Parts

andAccessories

80S6262002

Individuals

—

have needed

:ir

home. The

47,000 parts

filll}

warranted. VISA, Mastercard and

~ire

accepted.

quaMied

...and

semice

par-ts

or accessories sent directly to

CJE

parts syslem provides access to

all GE Genuine Renewal

their own appliances

m’er-

Par-ts

are

Disc{ner

cards

User maintenance instructions

contained in WS boolc-

let cover procedures intended to be perforrnedbyany

uaer.

Other servicing generally should be

quali6ed

since

service

personnel. Caution must be

improper servicing may cause unsafe operation.

refen-ed

exereised,

Page 52

YOUR GE ELECTRIC RANGE

WARRANTY

Staple sales slip

cancelled check

here. Proof of original purchase date

is needed to obtain service

under warranty.

WHAT IS COVERED

WHAT IS NOT COVERED

FULL ONE-YEAR WARRANTY

For one year from date of original

purchase, we will provide, free of charge, parts and service labor in your home to repair or replace

any part of

because of a manufacturing

defect.

● Service trips to your home to

the

range that fails

teach you how to use the product.

Read your Use and Care material.

If you then have any questions about operating the product please contact your dealer or our Consumer Affairs office at the address below, or call, toll free:

GE Answer

Cente@

800.626.2000 consumer information service

Improper installation.

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

D.C.

Washington,

In Alaska the

warranty is the same except that it

is LIMITED because you must pay

to ship the product

the service shop or for the service technician’s travel costs to your home.

All warranty service will be provided

by our Factory Service Centers or by our authorized Customer

Care@

servicers during normal working hours.

Should your appliance need service, during warranty period or beyond,

call 800-GE-CARES (800-432-2737)

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

adequate electrical, gas, exhausting and other connecting facilities as described in the Installation Instructions

provided with the product.

● Replacement of house fuses or

resetting of circuit breakers.

● Failure of the product if it is used

for other than its intended purpose or used commercially.

● Damage to product caused by

accident, fire, floods or acts of God.

WARRANTOR IS

NOT

RESPONSIBLE

FOR CONSEQUENTIAL DAMAGES.

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

may not apply to you. This

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

Recycled Paper

Pari No. 164 D2966P069

Pub

No.

49-8545

7.94

wa!’ranty

gives you specific legal rights, and you may also have other rights which vary from

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

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

state

to state.

JSP68

ICDGC3

uldr Va

Printed in LaFayette,