GE JSC26GP, JSS26GP Use and Care Manual

Contents

Range

Aluminum Foil
Anti-Tip Device

Appliance Registration
Cannin

Care and Cleaning
Clock/Timer

Consumer Services
Energy-Saving Tips

Features
Model and Serial Numbers

Oven Controls

Oven

gTips

Baking/Baking Guide
Broiling/Broiling Guide

Continuous Cleaning
Control Settings

Door Removal
Light; Bulb Replacement

Preheating
Roasting/Roasting Guide 16,17 800.626.2000

4,18
3,24 Thermostat Adjustment

2
9

20-23

12

27

5

6,7

2

12-14
12-19

14,15
18, 19

20

8

21

13,21

.5,15

Shelves 13,23

Problem Solver
Safety Instructions

%u-fkce

Canning
Control Settings 12,8

Cooking Guide
Cookware Tips

Toe Space Filler
Warranty

GE Answer Center

Cooking

22
25

3,4

8-11

9

10,11
10,11

26

Back Cover

a

—.

Model JSC26GP

JSS26GP

GE Appliances

Help us help you...

Read this book carefully.

It

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

Keep it handy for answers to your
questions.

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

Consumer Affairs
GE Appliances
Appliance Park
Louisville, KY 40225

Write down the model
and serial numbers.

You’ll find them on a label on the
front of the range behind the
storage drawer.

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

Model Number

Serial Number

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

If you received a
damaged range...

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

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

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

If you need service...

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

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

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

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

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

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

Major Appliance Consumer

Action Panel
20 North Wacker Drive
Chicago, IL 60606

2

IMPORTANT SAFETY INSTRUCTIONS

Read ail instructions before using this appliance.

●

When

using electrical appliances,
basic safety precautions

befollowed, includingthe

following:

●

Usethis appliance only

intended

thismanual.

●

Be sure

properly

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

●

Don’t

or replace any part of
range
recommended in this book,

other servicing
to a qualified technician.

●

Before performing any
service, DISCONNECT THE
RANGE POWER SUPPLY

- AT THE

WSTRIBUTM)N
BY

REMOVING THE FUSE
OR SWITCHING
CIRCUIT BREAKER.

tiseas

described in

your appliance is

instalkd

attempt to

unless

I!K)USEHOLD

and grounded

it is specifically

should

PANEL

WARNING–AU

can tip and

P

,./

Is

,

74

4

Anti-Tip device supplied, Make
sure the chain fits securely into
the slot in the device.

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.

– Please refer to the anti-tip

Ievice

information in the back

of

this book.

injury

result. To
prevent
accidental

1

I

tipping of the

range,

to the wall or
floor by
installing the

should

for its

repair

your

be referred

OFF

THE

ranges

could

attach

All

-

it

Do not leave children

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

●

Don’t
stand or hang on the door,
drawer or range top. They
could damage the range and

even tip it over, causing severe
personal injury.

●

CAUTION: ITEMS OF
INTEREST TO CHILDREN
SHOULD NOT BE STOREI)
IN CABINETS ABOVE A
RANGE OR ON THE
BACKSPLASH OF A
RANGE-CHILDREN
CLIMBING ON THE RANGE
TO
BE SERIOUSLY INJURED.

●

Never
hanging garments while using
the appliance.

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

●

Use only dry pot

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

●

For your
your appliance for warming or
heating the room.

●

DO NOT STORE OR USE
COMBUSTIBLE
GASOLINE OR OTHER
FLAMMABLE VAPORS AND
LIQUIDS
OF THIS OR ANY OTHER
APPLIANCE.

allow

anyone to climb,

REACH ITEMS

wear

loose-fitting or

Flammable

safety$

never use

IN

THE VICINITY

alone-

COULD

holders—

MA~RIALS,

●

Keep hood and grease filters

clean

to maintain good venting

and to avoid grease fires.

●

Do not let cooking grease or

other flammable materials
accumulate in or near the
range.

●

Do not use water on grease

fires. Never pick up a flaming

Smother flaming pan on

pan.

surface unit by covering pan
completely with well-fitting lid,
cookie sheet or flat tray. Flaming
grease outside a pan can be put
out by covering with baking soda
or, if available, a multi-purpose
dry chemical or foam-type fire
extinguisher.

●

Do not touch heating elements
or interior surface of oven.
These

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 surface units,
areas nearby surface units or any
interior area of the oven; allow
sufficient time for cooling, first.

Potentially hot surfaces include
the cooktop, 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.

Remember:

of the oven may be hot when the
door is opened.

●

the directions exactly and always
cook the meat to an internal
temperature of at least
This assures that, in the remote
possibility that trichina may be
present in the meat, it will be
killed and the meat will be safe
to eat.

surfaces may be hot

The inside surface

When cooking pork,

(continued next page)

follow

170°F.

3

IMPORTANT SAFETY

INSTRUCTIONS

(continued)

Oven

●

Stand away from range when

opening oven door. Hot air or
steam which escapes can cause
burns to hands, face and/or
eyes.

●

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

●

Keep oven vent duct
unobstructed.

●

Keep oven free from grease
buildup.

●

Place oven shelf in desired
position while oven is cool.

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

●

Pulling out 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.

●

When using cooking

roasting bags in oven,

the manufacturer’s directions.

●

Do not use your oven to dry

newspapers.

If overheated, they

can catch fire.

*

Do not leave paper
cooking utensils, or food in the
oven

when not in use. Do not
store flammable materials in the
oven or near the surface units.

food

If

or

follow

products!

Surface Cooking Units

* Use

proper pan

appliance is equipped with one or
more surface units

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

*Never leave surface units
unattended
Boilover causes smoking and
greasy

on

fire.

●

Be sure drip pans and vent

spillovers

ducts are not covered and are

in place.

Their absence during
cooking could damage range
parts and wiring.

●

Don’t use aluminum

line drip pans or anywhere in
the oven except as described in
this book. Misuse could result in

a shock, fire hazard or damage to

the range.

*

Only certain types of
glass/ceramic, earthenware or
other glazed containers are
suitable for range-top service;
others may break because of the
sudden change in temperature.
(See section on “Surface
Cooking” for suggestions.)

●

To 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
nearby surface units.

size—This

of

different

at HI heat settings.

that may catch ‘

foil

to

glass$

● Keep an eye on foods being

—

fried at HI or MEDIUM HI
heat

settinm.

●

To

avoid the possibility of a
burn or electric shock, always
be certain that the controls for

all surface units

are at OFF

position and all coils are cool
before attempting to lift or

remove

●

Don’t immerse or soak

the

unit.

removable surface units. Don%

But

them in a dishwasher,

a

●

When flaming foods are

under the hood, turn the fan
off. The fan, if operating, may

st)read

●

drv

fo~ds o;

can cause hot fat to bubble

and over sides of pan.

Q

the flame.

Foods for frying should be as

as

t)ossible.

Frost on frozen

moisture on fresh foods

ur)

‘

Use little fat for effective —
shallow or deep-fat frying.
Filling the pan too full of fat can
cause

added.

spillovers

A

when food is

* 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 deep fat thermometer
whenever possible to prevent
overheating fat beyond the
smoking point.

SAm

THESE

INSTRUCTIONS

4

●

Always turn surface unit to
OFF before removing
cookware.

.—

Energy-Saving Tips

Surface Cooking

● Use cookware of medium-weight

aluminum, with tight-fitting

covers, and flat bottoms which
completely cover the heated
portion of the surface unit.

● Cook fresh vegetables with a

minimum amount of water in a
covered pan.

● Watch foods when bringing them

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

● Use residual heat with surface

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

● Use correct heat for cooking task:

HI—for rapid boil (if time allows,

—

do not use high heat to start).
MEDIUM HI—quick browning.
MED—s1ow frying.
MEDIUM LO—to finish cooking

most quantities, simmer—double
boiler heat, and special for small
quantities.

LO—to maintain serving

temperature of most foods.

● When boiling water for tea or

coffee, heat only amount needed.
It is not economical to boil a
container full of water for one or
two cups.

Oven Cooking

● Preheat oven only when

necessary. Most foods will cook
satisfactorily without preheating.
If you find preheating is necessary,

listen for the beep, and put food in
oven promptly after the oven is
preheated.

● Always turn oven off before

removing food.

● During baking, avoid frequent

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

● Cook complete oven meals

instead of just one food item.
Potatoes, other vegetables and
some desserts will cook together
with a main-dish casserole, meat
loaf, chicken or roast. Choose

foods that cook at the same
temperature and in approximately
the same amount of time.

● Use residual heat in the oven

whenever possible to finish
cooking casseroles, oven meals,
etc. Also add rolls or precooked
desserts to warm oven, using
residual heat to warm them.

5

Features of Your Range

—

JSCMW

JSS26GP

-rm-rim\-I\-r\I\

(Continuous-Clean)

(Standard)

.

Feature Index

Explained

on

page

1 Storage Drawer

2 Model and Serial Numbers

3 Bake Unit (Maybe lifted gently for wiping oven floor.)

4 Oven Shelves
5 Broil Unit
6 Oven Interior Light
7 Lift-Up Cooktop
8 Surface Unit Controls

9 Oven Light Switch
10 Oven Set Knob
11 Chrome-Plated Drip Pans
12 Anti-Tip Device
13 Oven Vent Duct (Located under right rear surface unit.)

I

I

l–

6

2

14,23

13

18,23

21
21

8
13
14

22,23

3,24

—

14 Plug-In Surface Unit (Maybe removed when cleaning under unit.)
15 Oven Temperature Knob
16 Surface Unit “ON” Indicator Light
17 Oven Cycling Light
18 Clock and Minute Timer

19 Automatic Oven Timer
20 Oven Shelf Supports
21 Removable Oven Door
22 Broiler Pan and Rack

22,23

13, 14

8
13
12

I

I

14
13

21

18

Surface Cooking

See Surface Cooking Guide.

Surface Cooking with
Infinite Heat Controls

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

unit cooking.

At both OFF and HI positions,

there is a slight niche so control

“clicks” at those positions; “click”

on HI marks the highest setting;

the lowest setting is between the

words LO and OFF. In a quiet

kitchen, you may hear slight

“clicking” sounds during cooking,

indicating heat settings selected are

being maintained.

Switching heats to higher settings

always shows a quicker change

than switching to lower settings.

How to Set the Controls

Step 1: Grasp control knob and

push in.
Step 2: Turn either clockwise or

counterclockwise to desired heat
setting.

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

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

Cooking Guide for
Using Heat Settings

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

MEDIUM HI (setting halfway

between HI and

pan broil; maintain fast boil on
large amount of food.

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

MEDIUM LO (setting halfway
between MED and

rice, cereal; maintain serving
temperature of most foods.

LO—Cook after starting at HI;
cook with little water in covered
pan.

NOTE:

1. At HI, MEDIUM HI, never
leave food unattended.
cause smoking; greasy
may catch fire.

2. At MEDIUM LO, LO, melt –
chocolate, butter on small unit.

MED)—Fast fry,

LO)—Steam

Boilovers
spillovers

8

Questions & Answers

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

A. Yes, but only use cookware

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

preserving foods. Be sure canner is

flat-bottomed and fits over the
center of the surface unit. Since
canning generates large amounts of

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

Q. Can I cover my drip pans

with foil?
A. No. Clean as recommended in

Cleaning Guide.

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

A. Cookware without flat surfaces

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

Q. Why am I not getting the heat

I need from my surface units

even though I have the knobs on
the right setting?

A. After turning surface units off

and making sure they are cool,
check to make sure that your

in units are securely fastened into
the surface connection.

plug-

Q.

Why

does my cookware tilt

when I place it on the surface unit?
A. Because the surface unit is not

flat. Make sure that the “feet” on
your surface units are sitting
tightly in the range top indentation
and the drip pan is flat on the range
surface.

Q. Why is the porcelain finish on

my cookware coming off?
A. If you set your surface unit

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.

Home Canning Tips

Canning should be done on
surface units only.

In surface cooking, the use of pots
extending more than one inch
beyond the edge of the surface
unit’s drip pan is not recommended.
However, when canning with a
water-bath or pressure canner,
large-diameter pots may be used.
This is because boiling water
temperatures (even under pressure)
are not harmful to cooktop surfaces
surrounding the surface units.

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+ook

much higher than boiling water.
Such temperatures could

eventually harm cooktop surfaces

—

surrounding surface units.

at temperatures

Observe Following Points
in Canning

1. Be sure the canner fits over the

center of the surface unit. If your
range or its location does not allow
the canner to be centered on the
surface unit, use smaller-diameter
pots for good canning results.

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

RIGHT

WRONG

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 your house has low
voltage, canning may take longer
than expected, even though
directions have been carefully
followed. The process time will be
shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for
fastest heating of large quantities
of water.

9

Surface Cooking Guide

Control Settings

HI—Highest setting.
MEDIUM HI—Setting halfway

between HI and MED.
MED—Medium setting.
MEDIUM LO—Setting halfway

between MED and LO.
LO—Lowest setting.

Food

Cereal
Cornmeal, grits,
oatmeal

Cocoa

Coffee

Eggs

Cooked in

shell

Fried sunny-side-up

Fried

over easy

Poached

Scrambled or omelets

Fruits

Meats, Poultry
Braised: Pot roasts of
beef, lamb or veal;

pork steaks and
chops

Pan-fried: Tender
chops; thin steaks up
to 3/4-inch; minute
steaks; hamburgers;
franks and sausage;
thin fish fillets

Cookware

Covered
Saucepan

Uncovered
Saucepan

Percolator

Covered

Covered
Skillet

Uncovered
Skillet

Covered
Saucepan

Uncovered
Skillet

Covered
Saucepan

Covered
Skillet

Uncovered
Skillet

Cookware Tips

1. 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 cooks evenly at
LO to MED heat settings. Steel
pans may cook unevenly if not
combined with other metals.

Directions and Settings
to Start

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

HI. Stir together water or
milk and cocoa ingredients.
Bring just to a boil.

HI. At first perk, switch
heat to MEDIUM LO.

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

MEDIUM HI. Meh butter,
add eggs and cover skillet.

HI. Melt butter.

HI. In covered pan bring
water to a boil.

HI. Heat butter until light
golden in color.

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

HI. Melt fat, then add meat.

Switch to MEDIUM HI to
brown meat. Add water or
other liquid.

HI. Preheat skillet, then
grease lightly.

Cooking

2. To conserve the most cooking

energy, pans should be flat on the
bottom, have
tight fitting lids.
of the saucepan to the size of the

surface unit. A pan that extends
more than one inch beyond the
edge of the trim ring will trap
heat

causirw

from blue
drip pans.

Directions and Settings to
Complete Cooking

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

MED. Cook 1 or 2 minutes
to completely blend ingredients.

MEDIUM LO to maintain
gentle but steady perk.

MEDIUM LO. Cook only 3 to 4
minutes for soft cooked;
15 minutes for hard cooked.

Continue cooking at MEDIUM
HI until whites are just set,
about 3 to 5 more minutes.

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

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

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

MEDIUM LO. Stir occasionally
and check for sticking.

MEDIUM LO. Simmer until

fork tender.

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

straight

discoloration

t;

dark grey on chr~m~

Comments

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

Milk boils over rapidly.
Watch as boiling point
approaches.

Percolate 8 to 10 minutes for
8 cups, less for fewer cups.

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

Remove cooked eggs with

slotted spoon or pancake

turner.

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

‘F~esh

cup water per pound of fruit.

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

more cooking time.

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

Timing: Steaks

1 to 2 hours. Beef Stew: 2 to

3 hours. Pot Roast:
hours.

Pan frying is best for thin

steaks and chops. If rare is
desired, preheat skillet
before adding meat.

sides and

M-atch

fruit: Use

the size

ranging

1/4

to 1/2

1

to 2 inches:

2X

to 4

-

.

“

10

3. Deep Fat Frying. Do not overfill

cookware with fat that may spill
over when adding food.

Fros~y

foods bubble vigorously. Watch
foods frying at high temperatures

and keep range and hood clean

from accumulated grease.

RIGHT

OVER

1“

Food
Fried Chicken

Pan-fried bacon

Sauteed: Less tender
thin steaks (chuck,
round, etc.); liver;
thick or whole fish

Simmered or stewed
meat; chicken;

corned beef; smoked
pork; stewing beef;
tongue; etc.

Melting chocolate,
butter,

—

— Rice and Grits

marshmallow!

Pancakes or
French toast

Pasta

Noodles or spaghetti

Pressure Cooking

Puddings, Sauces,
Candies, Frostings

Vegetables

Fresh

Frozen

Sauteed:

green peppers;
mushrooms:

Onions;

celerv:

. .

etc.

Cookware

Covered
Skillet

Uncovered

Skillet

Covered
Skillet

Covered
Dutch Oven,
Kettle or
Large
Saucepan

Small

Uncovered
Saucepan.
Use small
surface unit

Skillet or
Griddle

Covered
Large
Kettle or Pot

Pressure
Cooker or
Canner

Uncovered
Saucepan

Covered
Saucepan

Covered
Saucepan

Uncovered
Skillet

Covered
Saucepan

Directions and Settings
to Start Cooking

HI. Melt fat. Switch to
MEDIUM HI to brown chicken.

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

HI. Melt fat. Switch to MED
to brown slowly.

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

LO. Allow 10 to 15 minutes
to melt through. Stir to smooth.

MEDIUM HI. Heat skillet 8 to

10 minutes. Grease lightly.

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

HI. Heat until first jiggle is heard.

HI. Bring just to boil.

HI. Measure 1/2 to 1 inch
water in saucepan. Add salt
and prepared vegetable.
In covered saucepan bring
to boil.

HI. Measure water and salt
as above. Add frozen block
of vegetable. In covered
saucepan bring to boil.

HI. In skillet. melt fat.

HI. Bring salted water to a boil.

Directions and Settings to

Comdete Cooking

MEDIUM LO. Cover skillet and
cook until tender. Uncover last
few minutes.

MEDIUM HI. Cook, turning ove
as needed.

MEDIUM LO. Cover and cook
until tender.

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

Cook 2

to 3 minutes per side.

MEDIUM HI. Cook uncovered
until tender. For large amounts,
HI maybe needed to keep water
at rolling boil throughout entire

cooking

time.

MEDIUM HI for foods cooking

10 minutes or less. MED for

foods over 10 minutes.
MEDIUM LO. To finish cooking

MED. Cook
or more minutes, depending
on tenderness of vegetable.

MEDIUM LO. Cook according
to time on package.

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

MEDIUM LO. Cover and cook
according to time.

1

pound 10 to 30

Comments

For crisp, dry chicken, cover
only after switching to MEDIUM
LO for 10 minutes. Uncover and
cook, turning occasionally
for 10 to 20 minutes.

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

Meat may be breaded or
marinated in sauce before
frying.

Add salt or other seasoning

before cooking if meat has
not been smoked or
otherwise cured.

When melting marshmallows,

add milk or water.

Thick batter takes slightly
longer time. Turn over

pancakes when bubbles

rise to surface.

Use large enough kettle to

prevent boilover. Pasta

doubles in size when cooked.

Cooker should jiggle 2 to 3

times per minute.

Stir frequently to prevent
sticking.

Uncovered pan requires more
water and longer time.

Break up or stir as needed

while cooking.

Turn over or stir vegetable as
necessary for even browning.

Rice and grits triple in volume
after cooking. Time at LO.
Rice:

1

cup rice and 2 cups
water for 25 minutes.
Grits: 1

CUP grits

and 4

water for 40 minutes.

CUPS

11

Automatic Clock and Timer

To

Set the Clock

Push the center knob in and turn
the clock hands to the correct time.

(The Minute Timer pointer will
move also; let knob out and turn
the Timer pointer to OFF.)

To Set the Timer

The Timer has been combined with
the range clock. Use it to time all
your precise cooking operations.
You will recognize the Minute
Timer as the pointer which is
different in color and shape than
the clock hands.

To set the Timer,

knob, without pushing in, until
pointer reaches number of minutes
you wish to time. (Minutes are
marked, up to 60, in the center ring
on the clock.) At the end of the set
time, a buzzer sounds to tell you
time is up. Turn knob, without
pushing in, until pointer reaches
OFF and buzzer stops.

turn the center

Time Bake Uses
Automatic Timer

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

Setting the dials for TIME BAKE
is explained in detail in the baking
section of this book.

Questions and Answers

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

A. The Minute Timer will help you

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

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

A. Yes, if you wish to set the

DELAY START or STOP TIME
dials to turn on and off at set times
during timed functions.

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

A. The Minute Timer can be used

during any cooking function. The
Automatic Timers (DELAY START
and STOP TIME dials) are used –
with TIME BAKE function only.

Q. Can I change the clock while
Time Cooking in the oven?

A. No. The clock cannot be

changed during any program that
uses the oven timer. You must
either stop those programs or wait
until they are finished before
changing the time.

-

.

Using Your Oven

Before Using Your Oven

1. Look at the control. Be sure you

understand how to set it properly.

2. Check oven interior. Look at

the shelves. Take a practice run at
removing and replacing them
properly to give sure, sturdy

support.

3. Read over information and tips
that follow.

4. Keep this book handy so you
can refer to it, especially during
the first weeks of using your range.

Oven Temperature
Control

The OVEN TEMP knob is located
on the control panel on the front of
the range (see page 6).

Simply turn the knob to the desired
cooking temperatures, which are
marked in
dial. OVEN TEMP maintains the
temperature you set, from WARM

(150”F.)

The Oven Cycling Light glows
until the oven reaches your
selected temperature, then goes off
and on with the oven unit(s) during
cooking.

25”F.

increments on the

to BROIL

(550°F.).

Oven Shelves

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

When placing cookware on a shelf,
pull the shelf out to the “stop”
position. Place the cookware on
the shelf, then slide the shelf back
into the oven. This will eliminate
reaching into the hot oven.

To remove the shelves from the
oven, pull them toward you, tilt
front end upward and pull them
out.

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

stop-

Shelf Positions

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

Roastin{

Oven Light

Use the switch on the control panel
to turn the light on and off.

LI

13

Baking

When cooking a food for the first
time in your new oven, use time
given on recipes as a guide. Oven
thermostats, over a period of years,
may “drift” from the factory
setting and differences in timing
between an old and a new oven of
5 to 10 minutes are not unusual
and you may be inclined to think
that the new oven is not performing
correctly. However, your new oven
has been set correctly at the factory
and is more apt to be accurate than
the oven it replaced.

How to Set Your Range
for Baking

Step 1: Place food in oven, being

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

Step 2: Turn OVEN SET knob to
BAKE and OVEN TEMP knob to
temperature on recipe or on
Baking Guide.

Step 3: Check food for doneness at
minimum time on recipe. Cook
longer if necessary. Switch off heat
and remove foods.

How to Time Bake

The automatic oven timer controls
are designed to turn the oven on
or off automatically at specific
times that you set. Examples of
Immediate Start (oven turns on
now and you set it to turn off
automatically) or Delay Start and
Stop (setting the oven to turn on
automatically at a later time and
turn off at a preset stop time) will
be described.

How to Set Immediate
Start and Automatic Stop

NOTE: Before beginning, make

sure the hands of the range clock
show the correct time of day.

Immediate Start is simply setting
oven to start baking now and
turning off at a later time
automatically. Remember, foods
continue cooking after controls
are off.

Step 1: To set Stop Time, push in
knob on STOP TIME dial and turn
pointer to time you want oven to
turn off; for example
DELAY START dial should beat
the same position as the time of
day on clock.

Step 2: Turn OVEN SET knob to
TIME BAKE. Turn OVEN TEMP
knob to oven temperature, for
example
immediately and will stop at the
time you have set.

How

250”F.

to Set Delay Start

6:00.

The

The oven will start

and Stop

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

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

3:30.

Step 2: To set Stop Time, push in
knob on STOP TIME dial and turn
pointer to time you want oven to
turn off, for example
means your recipe called for two
and one-half hours of baking time.

NOTE: Time on STOP TIME dial
must be later than time shown on
range clock and DELAY START
dial.

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

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

OVEN INDICATOR LIGHT(s) at
TIME BAKE setting may work
differently than they do at BAKE
setting. Carefully recheck the steps
given above. If all operations are
done as explained, oven will
operate as it should.

Caution: We strongly recommend
that you wait no longer than one
hour before cooking meats and
poultry. Never let any food sit in
the oven for more than 2 hours
before cooking starts. Room
temperature is ideal for the
growth of harmful bacteria. Be
sure the oven light is off because
heat from the bulb will speed
bacteria growth.

6:00.

This

—

—

—

14

Baking Guide

-1.

Aluminum pans conduct heat

~ickly.

For most conventional

rmking,

generally give best results because
they help prevent overbrowning.
For best browning results, we
recommend dull bottom surfaces
for cake pans and pie plates.

light, shiny finishes

2. Dark or non-shiny finishes and
glass cookware generally absorb
heat, which may result in dry, crisp
crusts. Reduce oven heat

25”F.

if
lighter crusts are desired. Rapid
browning of some foods can be
achieved by preheating cast-iron
cookware.

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

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

4.

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

Food
Bread

Biscuits (X-in. thick)

Coffee cake

Corn bread or
Gingerbread

Muffins
Popovers

Quick loaf bread
Yeast bread (2 loaves)

Plain rolls
Sweet rolls

Cakes

-

(without shortening)

\ngel food

Jelly roll

Sponge

Cakes

Bundt

cakes
Cupcakes
Fruitcakes

Layer
Layer, chocolate
Loaf

Cookies
Brownies
Drop
Refrigerator
Rolled or sliced

Other Desserts
Baked apples

Custard

Puddings, rice
and custard

Pies

Frozen
Meringue

One crust
Two crust
Pastry shell

Miscellaneous

—

Baked

potatoes

;calloped

Souffles

mut%ns

dishes

Cookware

Shiny Cookie Sheet
Shiny Metal Pan with

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

Deep Glass or Cast-iron Cups

Metal or Glass Loaf Pans
Metal or Glass Loaf Pans

Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin Pans

Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan

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

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

Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet

Glass or Metal Pans
Glass Custard Cups or Casserole
(set in pan of hot water)
Glass Custard Cups or Casserole

Foil Pan on Cookie Sheet
Spread to crust edges

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

Set on Oven Shelf

Glass or Metal Pan

Glass Pan

Shelf

Position

B, C

B
B

B

:

B

B
B

B

A
B

A, B
ABB

B
B
B

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

B, C

B
B

B, C

B
B
B

B, C
B, C

B

Oven

Temperature

400°-4750
350°-4000
400°-4500

350°

400°-4250

375°

350°-3750
375°-4250

375°-4250
350°-3750

325°-375”
375°-4000
325°-3500

325°-3500
350°-3750
275°-3000

350°-3750
350°-3750

350°

325°-3500
350°-4000

400°-4250

375°-4000

350°-4000

300°-3500

325°

400°-4250
325°-3500

400°-4250
400°-4250

450°

325°-4000
325°-3750
300°-3500

Time,

Minutes

15-20
20-30
20-40

45-55
20-30

45-60

45-60
45-60

10-25

20-30

30-55

10-15

45-60

45-65
20-25

2-4 hrs.

20-35
25-30
40-60

25-35

10-20

6-12
7-12

30-60
30-60

50-90

45-70

15-25

45-60
40-60

12-15

60-90
30-60
30-75

Comments

Canned, refrigerated biscuits take 2 to
4 minutes less time.

Preheat cast-iron pan for crisp crust.

Decrease about 5 minutes for muffin
mix, or bake at
then at 350”F. for 10 to 15 minutes.

Dark metal or glass give deepest
browning.

For thin rolls, Shelf B maybe used.
For thin rolls, Shelf B maybe used.

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

Paper liners produce moister crusts.
Use 300°F. and Shelf B for small or
individual cakes.
If baking four layers, use shelves

B and D.

Bar cookies from mix use same time.
Use

Shelf C and increase temp. 25°F.

to 50”F. for more browning.

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

For

large

To quickly brown meringue,
use 400”F. for 9 to 11 minutes.
Custard fillings require lower
temperature, longer time.

Increase time for larger amount or
size.

450°F.

for 25 minutes,

pies use 400”F. and more time.

.—.

15

Roasting

Roasting is cooking by dry heat.
Tender meat or poultry can be
roasted uncovered in your oven.
Roasting temperatures, which
should be low and steady, keep
spattering to a minimum. When
roasting, it is not necessary to
sear, baste, cover or add water
to your meat.

Roasting is easy; just follow these
steps:

Step 1: Check weight of meat, and
place it, fat-side-up, on roasting
rack in a shallow pan. (Broiler pan
with rack is a good pan for this.)
Do not cover. Do not stuff poultry
until just before roasting. Use a
meat thermometer for more
accurate doneness (do not place
thermometer in stuffing) or refer to
the Roasting Guide for approximate
cooking times. Line broiler pan
with aluminum foil when using
pan for marinating, cooking with
fruits, cooking heavily-cured
meats, or for basting food during
cooking. Avoid spilling these
materials on oven liner or door.

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

Step 3: Turn OVEN SET knob to
BAKE. Turn OVEN TEMP knob
to

325”F.

Small poultry maybe
cooked at
browning. (You may hear a slight

clicking sound, indicating the oven
is working properly.)

350”F.

for best

Step 4: Most meats continue to
cook slightly while standing after
being removed from the oven.
Standing time recommended for
roasts is 10 to 20 minutes. This
allows roasts to firm up and makes
them easier to carve. Internal
temperature will rise about 5°
to 10”F.; to compensate for
temperature inc;ease, if desired,
remove the roast from the oven
when roast’s internal temperature
is 5° to 10”F. less than temperature
shown 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.

For Frozen Roasts

● Frozen roasts of beef, pork,

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

● Thaw most frozen poultry before

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

Questions and Answers

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

A. Checking the finished internal

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

Q. Why is my roast crumbling

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

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

Q. Do I need to preheat my
oven each time I cook a roast
or poultry?

A. It is rarely necessary to preheat

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

Q. When buying a roast, are
there any special tips that would
help me cook it more evenly?

A. Yes. Buy a roast as even in

thickness as possible, or buy rolled
roasts.

Q. Can I seal the sides of my foil

“tent” when roasting a turkey?

A. Sealing the foil will steam the

meat. Leaving it unsealed allows

the air to circulate and brown the

meat.

300°F.

with

8

-

16

.—

Roasting Guide

1.

Position oven shelf at B for

mall-size roasts (3 to 7 pounds)

and at A for larger roasts.

2. Place meat fat-side-up, or poultry

breast-side-up, on broiler pan or
other shallow pan with trivet. Do
not cover. Do not stuff

just before roasting.

thermometer for more accurate
doneness. (Do not place
thermometer in stuffing.)

~oultrv

Us& mea~

until

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

4.

Standing time recommended

i:

for roasts

10 to 20 minutes. This

allows roasts to firm up and makes
them easier to carve. Internal
temperature will rise about 5° to

10° F.; to compensate for
temperature increase, if desired,
remove the roast from oven when
the roast’s internal temperature is
5° to 10”F. less than temperature
shown in the Roasting Guide.

5.

Frozen roasts can

be

conventionally roasted by adding

10 to 25 minutes additional time
per pound to times given in guide
for refrigerated roasts. (10 minutes

additional time per pound for
roasts under 5 pounds, more time
for larger roasts.) Defrost poultry
before roasting.

Type
Meat

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

Lamb leg or bone-in shoulder*

Veal shoulder. leg or loin*
Pork loin, rib or shoulder*
Ham, precooked

—

Ham, raw
*For boneless rolled roasts over 6
inches thick, add 5 to 10 minutes per

pound to times given above.

Poultry

Chicken or Duck
Chicken pieces

Turkey

Oven

remperaturc

325°

325°

325°
325°
325°

325°

325°
350°

325°

Doneness

Rare:
Medium:

Well

Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:

T

O

Warm:

Well Done:

Well Done:
Well Done:

Well Done:

Approximate Roasting Time
in Minutes

I

3 to 5 lbs.

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

17-20 minutes per pound (any weight)
Under 10 lbs.
20-30

3 to 5 lbs.

35-40
35-40
10 to 15 lbs.
18-25 15-20

~er Pound

6 to 8 lbs.

18-22

22-29

24-28
28-33

30-40
10 to 15 lbs.

17-20

5

Over
30-35

Over 15 lbs.

Ibs.

Internal

Temperature “F.

140”-150°
150°-1600
170°-1850
140°-1500
150°-1600
170°-1850
170°-1800
170°-1800

115°-1250

170°

185°-190”
185°-1900

In

tbigb:

185°-1900

—

17

Broiling

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

Step 1: If meat has fat or gristle
near edge, cut vertical slashes

through both about 2“ apart. If

desired, fat may be trimmed,
leaving layer about 1/8” thick.

Step 2: Place meat on broiler rack
in broiler pan which comes with
range. Always use rack so fat drips
into broiler pan; otherwise juices
may become hot enough to
catch fire.

Step 3: Position shelf on
recommended shelf position as
suggested in Broiling Guide. Most
broiling is done on C position.

Step 4: Leave door open to
the broil stop position (except
when broiling chicken). The door
stays open by itself, yet proper

temperature is maintained in
the oven.

Step 5: Touch OVEN SET knob to

BROIL. Turn OVEN TEMP knob
to BROIL. Preheating units is not
necessary. (See notes in Broiling
Guide.)

Step 6:

cooking. Time foods for first side

per Broiling Guide.

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

Step 7: Turn OVEN SET and
TEMP knobs to OFF. Serve food
immediately, and leave pan outside
oven to cool during meal for
easiest cleaning.

Turn food only once during

Use of Aluminum Foil

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

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

juices could become hot enough to

catch on fire. If you do not cut the
slits, you are frying, not broiling.

Questions & Answers

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

A. Chicken is the only food

recommended for closed-door
broiling. This is because chicken
is relatively thicker than other
foods you broil. Closing the door

holds more heat in the oven which

allows chicken to cook evenly
throughout.

Q. When broiling, is it necessary

to always use a rack in the pan?
A. Yes. Using the rack suspends

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

spatter and smoking.

Q. Should I salt the meat before

broiling?
A. No. Salt draws out the juices

and allows them to evaporate.
Always salt after cooking. Turn
meat with tongs; piercing meat
with a fork also allows juices to
escape. When broiling poultry or
fish, brush each side often
with butter.

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

A. In some areas, the power

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

Check to see if you are using the
recommended shelf position. Broil
for longest period of time indicated
in the Broiling Guide. Turn food
only once during broiling.

Q. Do I need to grease my broiler
rack to prevent meat from
sticking?

A. No. The broiler rack is designed

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

.

–

—

—

18

Broiling Guide

‘-%-oiling

~.

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

2. Oven door should be open to the
broil stop position for all food
except chicken.

3. For steaks and chops, slash fat
evenly around outside edges of
meat. To slash, cut crosswise

Food

Bacon

Ground Beef

Well Done

Beef Steaks

Rare

Medium

Well Done

Rare

Medium

Well

Done

–

Chicken (450°)

Bakery Products

Bread (Toast) or
Toaster Pastries

English Muffins
Lohster Tails

Fish

Ham Slices (450°)

(precooked)

Pork

Chops

Well Done

Lamh

Chops

Medium
Well

Done

Medium
Well Done

Wieners

and similar
precooked sausages,
bratwurst

Quantity andlor Shelf
Thickness

1/2

lb.

(about 8

thin slices)

1 lb. (4

patties)

1/2 to 3/4

1

inch thick c

(1 to 1 ‘/z

1’/2 in. thick

(2

1 whole
(2 to
split lengthwise

2 to 4

1

pkg. (2) cut-side-up and brush with butter, if

to

2’/2

in. thick

Ibs.)

2’/2 lbs.)

Ibs.),

slices

2 (split)
2-4

(6 to 8 oz. each)

l-lb. fillets

1/2 in. thick

1 in. thick

2

(1/2 inch)

2(1 in. thick),

about 1 lb.

2(1 inch thick),
about 10 to

2 (1 ‘/2 inch thick),
about 1 lb.

l-lb. pkg. (10) c

1/4

to c

12

oz.

through outer fat surface just to the
edge of the meat. Use tongs to turn
meat over to prevent piercing meat
and losing juices.

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

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

Position

c

c

c
c

c
c

c

A 35

c

c
B 13-16

B

c

B

c
c

c

B

First Side

Time, Minutes

4’/2 4’/2

10

6
8

12

10

15

25

1

‘12-2

3-4

5

8

10

13

10

12

14
17

6

Time, Minutes Comments

Second Side

7

5
6

11

7-8

14-16

20-25

10-15

1/2

Do not

turn over

5

8

10

13

9

10

12

12-14

1-2

6. Broiler does not need to be

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

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

1’/2

times per side.

Arrange in single layer.

Space evenly.

Up to 8 patties take about same time.

Steaks less
through before browning.

than 1

inch thick cook

Pan frying

is recommended. Slash fat.

Reduce time about 5 to 10 minutes

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

Space evenly. Place English muffins
desired.

Cut through back

Brusb

with melted butter before

broiling and after half of broiling time.
Handle and turn very carefully. Brush

with

lemon

cooking, if desired. Preheat broiler to
increase browning.

Increase time 5 to 10 minutes per side
for 1’/2 inch thick or home cured ham.

Slash fat,

Slash fat.

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

of shell, spread open.

butter before and during

per

19

Care and Cleaning

(See Cleaning Guide)

—

Special Care of

C&tinuous-Cleaning

Oven Interior

(on models so equipped)

The Continuous-Cleaning oven
cleans itself while cooking. The

inside of the oven—top, sides and
back—is finished with a special
coating which cannot be cleaned
in the usual manner with soap,
detergents, steel wool pads,
commercial oven cleaners, coarse
abrasive pads or coarse brushes.
Use of such cleaners and/or the use
of oven sprays will cause
permanent damage.

The special coating is a porous

ceramic material which is dark in

color and feels slightly rough to
the touch. If magnified, the surface
would appear as peaks, valleys and
sub-surface “tunnels.” This rough
finish tends to prevent grease

spatters from forming little beads

or droplets which run down the

side walls of a hard-surface oven

liner leaving unsightly streaks that

require hand cleaning. Instead,
when spatter hits the porous finish,
it is dispersed and is partially
absorbed. This spreading action
increases the exposure of oven
soil to heated air, and makes it

somewhat less noticeable.
Soil may not disappear completely

and at some time after extended
usage, stains may appear which
cannot be removed.

The special coating works best

on small amounts of spatter.

does not work well with larger
spills, especially sugars, egg or
dairy mixtures.

The special coating is not used
on oven shelves. Shelves should

be cleaned outside the oven to

avoid damage to the special
coating inside the oven.

It

To Clean the Continuous­Cleaning Oven:

1. Let range parts cool before

handling. We recommend rubber
gloves be worn when cleaning.

2. Remove shelves and cookware.

3. Soil visibility maybe reduced
by operating the oven at 400°F.

Close the door and turn OVEN
CONTROL knob to 400”F. Time
for at least 4 hours. Repeated
cycles may be necessary before
improvement in appearance is
apparent.

R EMEMBER : DURING THE

OPERATION OF THE OVEN, THE DOOR,

WINDOW AND OTHER RANGE
SURFACES WILL GET HOT ENOUGH TO

CAUSE BURNS. Do NOT TOUCH. LET

THE RANGE COOL BEFORE REPLACING

OVEN SHELVES.

4. If a

spillover

occurs on the porous surface, as

soon as the oven has cooled,
remove as much of the soil as
possible using a small amount of

water and a stiff- bristle nylon
brush. Use water sparingly and

change it frequently, keeping it as

clean as possible, and be sure to

blot it up with paper towels, cloth,

or sponges. Do not rub or scrub

with paper towels, cloths or

sponges, since they will leave
unsightly lint on the oven finish. If
water leaves a white ring on the
finish as it dries, apply water again

and blot it with a clean sponge,

starting at the edge of the ring and

working toward the center.

Do

not use soap, detergent, steel
wool pads, commercial oven
cleaner, silicone oven sprays,
coarse pads or coarse brushes
on the porous surface. These

products
the porous surface and reduce

its ability to work.

Do not scrape the porous
surface with a knife or

they

could permanently damage it.

or heavy soiling

will

spot, clog and mar

spatula—

Porcelain Oven Interior

(on models so equipped)
With proper care, the porcelain

enamel finish on the inside of the
oven—top, bottom, sides, back and
inside of the door—will stay
looking for years.

Let range cool before cleaning. We
recommend that you wear rubber
gloves when cleaning the range.

Soap and water will normally
do the job. Heavy spattering or

spillovers

with a mild abrasive cleanser.
Soapy, wet metal pads may also be
used. Do not allow food spills with
a high sugar or acid content (such
as milk, tomatoes, sauerkraut, fruit

juices or pie filling) to remain on

the surface. They may cause a dull
spot even after cleaning.

Household ammonia may make the
cleaning job easier. Place 1/2 cup in
a shallow glass or pottery container
in a cold oven overnight. The
ammonia
the burned-on grease and food.

If necessary, you may use a
commercial oven cleaner. Follow

package directions.

Cautions about using
spray-on oven cleaners:

“

Do not spray on the electrical

controls and switches because it
could cause a short circuit and
result in sparking or fire.

● Do not allow a film from the

cleaner to build up on the
temperature sensor—it could cause
the oven to heat improperly. (The
sensor is located at-the-top-of the
oven.) Carefully wipe the sensor
clean after each oven cleaning,
being careful not to move the

sensor as a change in its position

could affect how the oven bakes.

● Do not spray any oven cleaner

on the oven door, handles or any
exterior surface of the oven, wood
or painted surfaces. The cleaner —

can damage

may require cleaning

futnes

will help loosen

tliese

surfaces.

new-

20

‘emovable

Oven Door

Outer Enamel Finish

(on models so equipped)
The porcelain enamel cooktop is

sturdy but breakable if misused.
This finish is acid-resistant.
However, any food spills that are
high in acid (such as fruit juices,
tomato or vinegar) should not be
permitted to remain on the finish.

NOTE: A 40-watt appliance bulb
is smaller than a standard 40-watt
household bulb. We recommend
you use an appliance bulb that is
no longer than

● Replace and tighten the cover.

● Reconnect electrical power to

the range.

DO NOT REMOVE SCREWS.

3Y’.

To REMOVE door, open to
BROIL position, or where you feel
hinge catch slightly. Grasp door at

sides; lift door up and away from

hinges.
To REPLACE, grasp door at sides.

Line up door with hinges and push
door firmly into place.

Lift-Up Cooktop

Clean the area under the cooktop
often. Built-up soil, especially
grease, may catch fire.

—

To make cleaning easier, the entire
cooktop may be lifted up and
supported by the support rod that
catches and holds the top when it’s
all the way up.

Be sure all surface units are
turned off before raising the
cooktop. Grasp the front sides

of the cooktop and lift.
After cleaning under the cooktop

with hot, mild soapy water and a
clean cloth, put the cooktop back
in place. Be careful not to pinch
your fingers.

—

Brushed Chrome Finish

(on models so equipped)
Clean the brushed chrome top

with warm, soapy water or an
purpose household cleaner and
immediately dry it with a clean,
soft cloth. Take care to dry the
surface following the “grain.” To
help prevent finger marks after
cleaning, spread a thin film of
baby oil on the surface. Wipe away
excess oil with a clean, soft cloth.
A good appliance wax will help
protect this finish.

all-

Oven Light Bulb

The light bulb is located on the rear
wall of the oven. Before replacing
the bulb, disconnect electric power
to the range at the main fuse or
circuit breaker panel or unplug the
range from the electric outlet. Let
the bulb cool completely before
removing it. Do not touch a hot
bulb with a damp cloth. If you do,
the bulb will break.

Never touch the electrically live
collar on the bulb when replacing it.

Socket

/

..’/

Q

“x’\~

Bulb

To remove:

● Unscrew and lift off the glass

cover. Remove the bulb.

To replace:

c

Put in a new 40-watt appliance

bulb.

‘(-

m

3<Max Length

,1

\=

Surface Units

Clean the area under the drip pans

often. Built-up soil, especially
grease, may catch fire. To make
cleaning easier, plug-in units are
removable.

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

remove them.

After removing plug-in units,
remove the drip pans under the
units and clean them according to
directions in the Cleaning Guide.
Wipe around the edges of the
surface unit openings. Clean the
area below the units. Rinse all
washed areas with a damp cloth
or sponge.

Control Knobs

The control knobs may be removed
for cleaning.

To remove knob, pull it straight
off the stem. If knob is difficult to
remove, place a thin cloth (like a
handkerchief) or a piece of string
under and around the knob edge
and pull up.

Wash knobs in soap and water but
do not soak.

To replace knob, locate the groove

in each side of the knob stem. One
of the grooves contains a spring

clip and the other groove is clear.

Locate the molded rib inside the
knob. Fit the molded rib of the
knob into the clear groove on the
knob stem.

Make sure to replace the single

oven control knob on the correct
knob stem.

21

Care

and

Cleafing

(continued)

Plug-In Units

Plug-in units can be removed.

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

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

flat on the drip pan when you

plug it back in.
Repeated lifting of the plug-in

unit more than 1“ above the drip
pan can permanently damage
the receptacle.

Receptacle

Terminals

Drip Pan

To replace a plug-in unit:

● The

driu Dan

the

surfa~e’cavity

must be tiaced into

first. ‘Make sure
the opening in the drip pan lines up
with the receptacle.

● Insert the terminals of the plug-in

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

● Guide the surface unit into place

so it fits evenly in the drip pan.

CAUTION

● Do not attempt to clean plug-in

surface units in an automatic
dishwasher.

● Do not immerse plug-in surface

units in liquids of any kind.

● Do not bend the plug-in surface

unit plug terminals.

● Do not attempt to clean, adjust or

in any way repair the plug-in
receptacle.

Adjusting Oven

Thermosti

Use the time given on a recipe
when cooking the first time. Oven
thermostats, in time, may “drift”
from the factory setting and
differences in timing between an
old and a new oven of 5 to 10
minutes are not unusual. If you find
that your foods consistently brown
too little or too much, you may
make a simple adjustment in the
thermostat (Oven Control) knob.

Pull the knob off the shaft, look
at the back of the knob and note

the current setting before making
any adjustment. The knob is “
factory set with the top screw

directly under the pointer.

I

I

To adjust the thermostat:

1.

Pull off the knob.

2. Loosen both screws on back
of the knob.

3. Hold both parts of the knob
and turn so the top screw moves in
the desired direction. To increase
the temperature indicated by the
knob, turn knob handle so that the

screw moves toward the word

“HOTTER.” To reduce the
temperature indicated, turn knob
handle so that the screw moves
toward the word “COOLER.” You
will hear and feel the notches as
you turn the knob.

4. Tighten the screws.

5. Return the knob to the range.

See instructions in the Care and
Cleaning section of this book.

Re-check

oven performance before–
making any additional
adjustments.

-

22

Cleaning Guide

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

‘ART

Bake Unit and
Broil Unit

Broiler Pan and Rack~ Soap and Water

Control Knobs:
Range Top and Oven

Outside Glass Finish

Metal, including
Brushed Chrome
Cooktop

so equipped)

Porcelain Enamel
and Painted Surfaces*

Outside of Oven Door

Shelves

Surface Unit Coils

Chrome-Plated
Drip Pans

Inside Oven Door*

(standard oven)

Standard Oven Liner

(CAUTION: When in

use light bulbs can
become warm enough
to break if touched with

moist cloth or towel.

When cleaning, avoid

— touching warm lamps

vith

(on models

cleaning cloths. )

MATERIALS TO USE

)

Soap-Filled Scouring Pad

~

Plastic Scouring Pad

~

Dishwasher-Safe

)

Mild Soap and Water

~

Soap and Water Wash

~

Soap and Water

)

Paper Towel

I

Dry Cloth

)

Soap and Water

, Soap and Water

I

Soap and Water

)

Soap-Filled Scouring Pad

I

Commercial Oven
Cleaner

Soap and Water
Soap-Filled Scouring Pad

(Non-metallic)
Plastic Scouring Pad
Dishwasher-Safe

See below Oven door can be removed—see Care and Cleaning section of this book. DO NOT place

Soap and Water

Soap-Filled Scouring Pad
Commercial Oven Cleaner

GENERAL DIRECTIONS

not clean the bake unit or broil unit. Any soil will burn off when the unit is heated.

Do

NOTE: The bake unit can be lifted gently to clean the oven floor. If spillover, residue,

or ash accumulates around the bake unit, gently wipe around the unit with warm water.

Drain fat and cool pan and rack slightly. (Do not let soiled pan and rack stand in oven to
cool.) Sprinkle on detergent. Fill the pan with warm water and spread damp cloth or

paper towel over the rack. Let pan and rack stand for a few minutes. Wash; scour if

necessary. Rinse and dry. OPTION: The broiler pan and rack may also be cleaned in
a dishwasher.

Pull off knobs. Wash gently but do not soak. Dry and return control knobs to range,
See instructions in the Care and Cleaning section of this book.

all

If knobs are removed, do not
cleaning.

DO NOT USE steel
wool, abrasives,
ammonia, acids or
commercial oven cleaners.

DO NOT USE oven
cleaners, cleansing
powders or harsh
abrasives. These might

scratch the surface.

DO NOT USE oven
cleaners, cleansing
powders or harsh
abrasives. These might

scratch the surface.
Your shelves can be cleaned by hand, using any and

thoroughly to remove all materials after cleaning. NOTE: Some commercial oven

cleaners cause darkening and discoloration. When using for first time, test cleaner on

small

DO NOT USE dishwasher

to clean the surface unit coils.

DO NOT handle the unit

before completely cooled.

DO NOT immerse the

plug-in units in

any kind of liquid.
Cool pan slightly. Sprinkle on detergent and wash or scour pan with warm water. Rinse

and dry. In addition, pan may also be cleaned in the dishwasher.

door under running water, or immerse. Use same directions for cleaning as for Oven

Liner, below.

Cool before cleaning.
FOR LIGHT SOIL: Frequent wiping with mild soap and water (especially after cooking

meat) will prolong the time between major cleaning. Rinse thoroughly. NOTE: Soap

left on liner causes additional stains when oven is reheated.

FOR HEAVY SOIL: Choose a commercial oven cleaner and follow label instructions,
using thin layer of cleaner. Use of rubber gloves is recommended. Rinse
rinsing oven after cleaning, also wipe thermostat bulb.

glass with cloth dampened in soapy water. Rinse and polish with a dry cloth.

part of shelf and

allow

water to run down inside the surface of glass while

To safely clean surfaces: wasb, rinse, and then polish
with a dry cloth.

spill

If acids should
paper towel or cloth to wipe up right away. When the
surface has cooled, wash and rinse. For
as fat smatterings, etc., wash with soap and water when
cooled and then rinse. Polish with a dry cloth.

Use soap and water to thoroughly clean the top, sides
and front of the oven door. On non-self-cleaning ovens,
wipe doors with soap and water. Rinse well.

left on door liner causes additional stains when the
oven is reheated.

check for discoloration before completely cleaning.

Spatters and spills burn

the end of a meal, remove all cookware from the unit and

heat the soiled unit at HI. Let the soil burn off about a
minute and switch the unit to OFF. Avoid getting cleaning
materials on the coils. Wipe off any cleaning materials with
a damp paper towel

on the range while it is hot, use a dry

otber spills, such

all

mentioned materials. Rinse

away when the coils are heated. At

bgf~m

heating the unit.

well.

NOTE: Soap

When

..—

Spillage of

(spills on oven interior

is cool, clean and rinse.

.

marinades,

fruit

juices,

sbould

tnmato

be blotted

sauces

and

Lip)

basting materials containing acids may came discoloration. Spillovers should be wiped up

immediately, with care being taken not to touch any hot portion

ot’

the oven. When the surface

—

23

Anti”Tip

Device Installation Instructions

for Kit No. 045 (344119)

WARNING

ig. 2

Countertop

—

Backguard

1!

\

● ALL RANGES CAN TIP

● INJURY COULD RESULT

● INSTALL ANTI-TIP

DEVICE PACKED WITH
RANGE

● SEE INSTRUCTIONS

1.

Before placing range in the
counter, notice the location of the
stability bracket, which is already
attached to the back of the
This location should work for ‘most

installations. However, it may be
more convenient to hook the
stability chain to the unit when the
stability bracket is attached to the

upper set of holes in the back of

the range (see Fig. 2). Make sure
there are no structural supports for
the countertop that will interfere
with the stability bracket when
located in the upper set of holes.

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

supplied. Make certain the screw is
going into the wall plate at the
base of the wall or one of the studs
in the base of the wall (see Fig. 1).

range.

Whether you attach the chain to
the wall or floor, be certain that the
screw is in at least 3/4” thickness
of wood other than the baseboard

and that there are no electrical
wires or plumbing in the area that

the screw could penetrate. Attach

the stability chain in a location that
will allow it to be in line with the

bracket side-to-side as much as

possible when attached to the unit.
Test to see if the chain is securely
fastened by tugging on it.

NOTE:

to masonry you can buy suitable

screws and anchors at hardware
stores. Use a masonry drill to drill
the required holes.

3. Temporarily attach the loose end
of the chain to the rear of the
countertop with the tape from the
packaging (see Fig. 1).

To install Anti-Tip device

\

4. Place the range in the counter
cutout, leaving just enough room
between the back of the range and

the wall to reach the stability
bracket.

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

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

6. Slide the range all the way back

into the counter cutout. Once the
range is pushed back in place,
there will be a small amount of
slack in the chain. This is normal. ‘

—

-

24

—

~

Questions?

Y

Use This Problem Solver

-

PROBLEM

OVEN WILL NOT WORK

OVEN LIGHT DOES
NOT WORK

FOOD DOES NOT

BROIL PROPERLY

I

POSSIBLE CAUSE AND REMEDY

* Plug

-

● Oven controls not properly set.

● Light

● Bulb is defective. Replace.

*

cm

range is not completely inserted in the electrical outlet.

The circuit breaker in your

bulb

is loose,

Switch operating oven

light

house

has been tripped, or a fuse has been blown.

is broken. Call for service.

* OVEN TEMP and OVEN SET knobs not set at BROIL.

Q

Door not left ajar as

● Improper shelf position being

*

Food is being cooked on hot pan,

● Cookware is not suitable for broiling.

*

Aluminum

foil

recmm-nended.

used on the

used.

Check Broiling

broil

pan rack has not been fitted properly and slit

as recommended.

Gvide.

FOOD
OR BAKE PROPERLY

SURFACE UNITS
NOT FUNCTIONING
PROPERLY

DOES

NOT ROAST

● OVEN SET and OVEN TEMP

* Shelf position is incorrect. Check Roasting or Baking Guides.

● Oven shelf is not level.

● Incorrect cookware or cookware of improper size is being used.

*

A foil tent was not used when needed to slow down browning during roasting,

Q

Surface units are not plugged in solidly.

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

*

Surface unit controls are not properly set.

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

800.626.2000
consumer information service

knobs

not set properly.

—

—-

.—————

25

.— —— —.-

Range Toe Space Filler Instructions for

Countertop Heights up to 38”

The range height must be
adjusted to the countertop
height.

greater than 37”, additional steps
may need to be taken as detailed
below.

When the range is elevated to its
maximum height, there is a large
space between the bottom of the
range and the floor, referred to as

the toe space. This may be visually
objectionable. The legs should not
be extended any farther than to
provide a maximum of 3“ toe
space. See Fig. 1.

The range is designed to provide a
minimum of 1“ air gap at the
bottom of the range. (Example:
When legs are screwed all the way
into the base rail.) See Fig. 2.

This gap is very important to the
proper ventilation of the range and
must be maintained when treating
the appearance of the toe space.

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

After the range is installed with the
longer legs and is in position and
level, measure from the bottom of
the bodyside to the floor. This will
be the required height of the toe
space filler side pieces. See Fig. 1.

This height may vary from
3“. Any height less than
not be visually objectionable and
not need the filler.

Determine measurements for the
filler front piece as shown in Fig.

3. Make sure to provide the 3/4”
gap at the top and the 5/16” gap at
the bottom. These gaps will

provide the proper 1“ minimum

ventilation space as mentioned

before.

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

For countertop heights

z~6°

to 3“.

zfi6°

2!A”

may

to

Fig. 1

Fig. 3

II

Side Pieces

2%6” tO 3“

as required

Ill

Side Piece
or as required to recess behind

toe area of adjacent cabinets

Toe Space

1~

I

Toe Space

II

—

Air Gap

Use

1/4”

to

yl;;ation

I

Space

[

5/1 6“

Ventilation

Space

1/2”

—

material finished to

,..

match toe area of

“w-, , ,“.”

Gusset Corners with
Triangular or
Square Stock

3/4” to1“

/

Toe Space Filler

26

.*— ...——.

,- ———.

—

Wdll

.—

Be There

With the purchase of your new GE appliance, receive the

>ssurance

)m

in-HomeRepak

that if you ever need information or assistance

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

Service Contracts

GEAnswer Center@

Whatever your question about any G
major appliance, GE Answer
information service is available to
help. Your call-and your question–
will be answered promptly and
courteously. And you can call any
time. GE Answer

pen 24 hours a day 7 days a week.

Cente@

Cente#

service is

Service

880-GE-CARES

A GE Consumer Service professional

‘-:11

provide expert repair service,

,eduled

lor

company-operated locations offer you
service today or tomorrow, or at your
convenience

weekda~

days). Our factory-trained technicians
know your appliance inside and

so most repairs can be handled in just
one visit.

—

at a time that’s convenient

you. Many GE Consumer Service

(7:00

a.m. to

9:00 a.m. to 2:00 p.m. Satur-

7:00

p.m.

out—

808-626-22’24

You can have the secure feeling that
GE Consumer Service will still be
there after your warranty expires. Pur­chase a GE contract while your war­ranty is still in effect and you’ll receive
a substantial discount. With a
year contract, you’re assured of future
service at today’s prices.

Pam andAccessories

808-626-2002

Individuals
own appliances can have needed
parts or accessories sent directly to

their home, free of shipping charge!
The GE parts system provides access
to over 47,000 parts.

Genuine Renewal Parts are fully
warranted. VISA, MasterCard and
Discover cards are accepted.

User maintenance instructions

contained in this booklet cover proce­dures intended to be performed by
any user. Other servicing generally

should

vice personnel. Caution must be
exercised, since improper servicing

may cause unsafe operation.

qualiiled

be referred to

to service their

..and

qualiiled

multiple-

all GE

ser-

For Customers
Special Needs...

Upon request, GE will provide
controls for a variety of GE appliance:
and a brochure to assist in planning:
barrier-free kitchen for persons with
limited mobility. To obtain these item
free of charge, call 800.626.2000.

or speech who have access to a TDD
or a conventional teletypewriter may

ca.il

to request information or service.

:lecommunication Device for the Deaf

Wfih

Braillt

Consumers with impaired hearing

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

——. . . . . . . . .

YOUR GE ELECTRIC OVEN

WARRANTY

Save proof of original purchase date such as your sales slip or

cancelled

check to establish warranty period.

WHAT IS COVERED

WHAT IS NOT COVERED

FULL ONE-YEAR WARRANTY

For one year from date of original
purchase, we will provide, free of
charge, parts and service labor in
your home to repair or replace

part

of the oven

that fails because

any

of a manufacturing defect.

●

Service trips to your home to teach

you how to use the product.

Read your Use and Care material.

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

GE Answer

CenteP

800.626.2000
consumer information service

●

Improper installation.

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

This warranty is extended to
the original purchaser and any

succeeding owner for products
purchased for ordinary home use in

the

48

mainland states, Hawaii and

Washington,

D.C.

In Alaska the

warranty is the same except that it is

pav

LIMITED because vou must

to~he

ship the product

service shop

to

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

All warranty service will be provided

by our Factory Service Centers or by
our authorized Customer

Care@

servicers during normal working hours.
Look in the White or Yellow Pages of

your telephone directory for

GENERAL ELECTRIC COMPANY,
GENERAL ELECTRIC FACTORY
SERVICE, GENERAL

ELECTRIC­HOTPOINT FACTORY SERVICE or

GENERAL ELECTRIC CUSTOMER
CARE” SERVICE.

c

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 NOTRESPONSIBLE

FOR CONSEQUENTIAL DAMAGES.

‘———. . . . . . —

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

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

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

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

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