GE JBS03N, JBS03GN, JBS16N, JBS16GN, JBS26N Use and Care Manual

/’

ElectricRwge

Contents

,-q

Aluminum Foil
Anti-Tip Device 3,5,6-9 VentDuct

Appliance Registration
Cannimz Tim

Care and Cleaning
Clock/Timer

Consumer Services
Energy-Saving Tips 5

Features 6-9
Flooring under the Range

Installation Instructions
Leveling 5

Model and Serial Numbers
Oven

Baking, Baking Guide
Broiling, Broiling Guide 20,21

Control Settings
Door Removal

Light; Bulb Replacement 15,22
Roasting, Roasting Guide 1819

20

2

11 SafetyInstructions

22-24

14 Control Settings

27

5
5

2

15

16,17

;:

Thermostat Adjustment

Problem Solver

Surface Cooking

Cookware Tips

Warranty

GEAnswaY C&nt#
8M.62UM0

23
22

25

3,4

10-13

10

12,13

BackCover

Models

BS02N
BS03N
BS03GN
BS16N
BS16GN
BS26N

GEApp&ncm

BS26GN
MS07GP
SSOIJ
SS26J
SS27GJ

W-81V

Help ushelp 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, KY40225

If youreceived
adamag ed range...

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

Savetime and money.
Before you request
service...

Check the Problem Solver on
page 25. It lists causes of minor
operating problems that you can
correct yourself.

/.

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~
i

i

*

.

:

I

Write downthe model
and serial numbers.

You’llfind them on a label on
the front of the range behind the
oven door.

These numbers are also on the
Consumer Product Ownership

Registration Card that came with

your range. Before sending in this

card, please write these numbers

here:

Model Number

Serial Number

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

If youneed service...

Toobtain service, see the

Consumer Services page in the
back ofthis book.

We’reproud 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. Inmost

cases, this will solve the problem.

NEXT, if you are still not pleased,

write all the details-including

your phone number—to:

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

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

Major Appliance
Consumer Action Panel
20 North Wacker Drive
Chicago, Illinois 60606

&

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

,F

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
manual.

● Be sure your appliance is

properly installed and grounded

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

● Don’t attempt to repair

or replace any part of your
range unless it is specifkally
recommended in this book. All

other servicing should be referred
to a qualified technician.

● Before performing any

service, DISCONNECT’ THE

RANGE POWER SUPPLY
AT THE HOUSEHOLD

.. .

DISTRIBUTION Pm

BY REMOVING THE FUSE
OR SWI’’KHING OFF THE
CIRCUIT BREAKER.

QDo 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.

● Don’t allow anyone to climb,

stand or hang on the door,
drawer or range top They could
damage the range and even tip
it over, causing severe personal
injury.

● CA~ON: ITEMS OF

INTEREST ‘IX)CHILDREN
SHOULD N017 BE SIWIED
IN CABINEIS ABOVE A
RANGE OR ON THE

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

w

AR.NING-Au~.

can tip and
injury could
result. To
prevent
accidental
tipping of the
range, attach

it to the wall
or floor by

installing the
Anti-Tip device supplied (on
models so equipped). To check if
the device is installed and engaged
properly, remove the drawer (on
models so equipped) and inspect
the rear leveling leg. Make sure

it fits securely into the slot in the

device.

For models without a storage

drawer, carefidly tip the range

forward to check if the Anti-Tip

device is engaged with the

leveling leg.
If you pull the range out from the

wall for any reason, make sure
the rear leg is returned to its
position in the device when you
push the range back.

● Never wear loose-fitting or

hanging garments while using
the appliance. Flammable material

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

c Use only dry pot holders—
moist or damp potholders on
hot suri%ces may result in bums
iiom steam. Do not let potholders
touch hot heating elements. Do
not use a towel or other bulb
cloth.

● For your safety, never use

your appliance for warming or
heating the room.

● Do not store flammable

materials in an oven or near
the cooktop.

● Do not store or use combustible

materials, gasoline or other
flammable vapors and liquids in
the vicinity of this or any other
appliance.

QKeep hood and grease falters

clean to maintain good venting
and to avoid grease fues.

● Do not let cooking grease

or other flammabie materials
accumulate in or near the
range.

s Do not use water on grease
fires. Never pick up a flaming
pan. Smother flaming pan on
surface unit by covering pan
completely with well-fitting lid,
cookie sheet or flat tray.
Flaming grease outside a pan
can be put out by covering with

baking soda or, if available, a

multi-purpose dry chemical
or foam type fire extinguisher.

c Do not touch heating

elements or interior surface of

oven. These surfaces may be hot

enough to bum even though they

are dark in color. During and

after use, do not touch, or let

clothing or other flammable

materials contact surfiice units,

areas nearby surface units or any

interior area of the oven; allow
sufficient time for cooling, first.

l%tentially hot surfaces include
the cooktop and areas fhcing the
cooktop, oven vent opening and
surfhces near the opening, and
crevices around the oven door.
Remember: The inside surface
of the oven may be hot when the
door is opened.

(continued on nert page)

3

~OmmT SAFETY INSTRUCTIONS (continued)

● When cooking pork, follow

the directions exactly and always
cook the meat to an internal
temperature of at least l’70°F.
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.

Oven

● Stand away from range when

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

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

QKeep oven vent duct

unobstructed.

● Keep oven free from grease

buildup.

QPlace oven shelf in desired
position while oven is cool. If

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

s 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 or

roasting bags in oven, follow

the manufacturer’s directions.

● Do not use your oven to dry

newspapers. If overheated, they

can catch free.

Surface Cooking Units

● Use proper pan size-This

appliance is equipped with one
or more surface units of different
size. Select cookware having flat
bottoms large enough to cover
the surfhce 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 at high heat settings.

Boilover causes smoking and

greasy spillovers that may catch
on fm.

QBe sure drip pans and vent

ducts are not covered and are
in place. Their absence during

cooking could damage range
parts and wiring.

● Don’t use aluminum foil to

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,

glasdceramic, earthenware or
other glazed containem are
suitable for range-top service;
others may break because of the

sudden change in temperature.
(See section on “Surface

Cooking” for suggestions.)

●h

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 surtice units.

● Always turn surface unit to ,*

OFF before removing co&ware. ~..

● Keep an eye on foods being

fried at HIGH or MEDIUM
HIGH heats.

c 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 the unit.

● Don’t immerse or soak

removable surface units. Don’t
put them in a dishwasher.

● When flaming foods are

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

c 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 sides of pan.

● Use little fat for effective

‘k-

shallow or deep-fat frying.

Filling the pan too fill of fat can

cause spi.llovers when food is

added.

QIf a combination of oils or

fats will be used in frying, stir

together before heating, or as

fats melt slowly.

c Always heat fat slowly, and

watch as it heats.

● Use deep fat thermometer

whenever possible to prevent

overheating tit beyond the

smoking point.

SAW THESE

INSTRUCTIONS

4

.

,

J

,*..

Installing
YourRange

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

on this type of flooring, use care,
and it is recommended that these
simple and inexpensive instructions
be followed.

The range should be installed on
a l/4-inch-thick sheet of plywood
(or similar material) as follows:

When thefloor covering ends at

thefront of the mnge, the area that

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

lkveling the
Range

(on models so equipped)

Leveling screws are located on

each comer of the base of the

range. Remove the bottom drawer
(on models so equipped) and you
can level the range on an uneven
floor with the use of a nutdriver.

Toremove drawer, pull drawer
out all the way, tilt up the front
and take it out. Toreplace
drawer,insert glides at back of

drawer beyond stop on range glides.
Lift drawer if necessary to insert
easily. Let front of drawer down,
then push into close.

One of the rear leveling screws
will engage the Anti-Tip device
(allow for some side to side
adjustment). Allow a minimum
clearance of 1/8”between the range
and the leveling screw that is to be
installed into the Anti-Tipdevice.

Energy-Sa* Tips

Surface Cooking

● Use cookware of medium weight

aluminum, with tight-fitting covers,
and flat bottoms which completely
coverthe heated portion of the
surface unit.

● Cook fresh vegetables with a

minimum amount of water in a
covered pan.

● Watchfoods 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 the
shell, bring water and eggs to boil,
then turn to OFF position and
cover with lid to complete the
cooking.

● Use correct heat for cooking task:

HI—tostart cooking (if time
allows, do not use high heat to

start).

MED HI—quick browning.

MED—s1owfrying.

LO—finish cooking most
quantities, simmer-double boiler
heat, finish cooking, and special

for small quantities.
WM—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 fmd preheating is necessary,
watch the indicator light, and put

food in oven promptly after the
light goes out.

● Alwaysturn 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 ofjust one food item.

Potatoes, other vegetables, and

some desserts will cook together
with a main-dish casserole, meat

loaf, chicken or roast. Choose

foods that cook at the same

temperature and in approximately

the same time.

● 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

FeaturesofYourRange

@

ModelJBS02N

ModelsJBS03N, JBS03GN

Q 999??

6

ModelsJBS16N,JBS16GN

Models JBS26N, JBS26GN

FeatureIndex

1 Model and Serial Numbers

see

page

2

Model

JBS02N

●

Models

JBS03N

JBS03GN

●

Models

J-BS16N

JBS16GN

Models

JBS26N

JBS26GN

●

2 Surfhce Unit Controls
3 “ON” Indicator Light/Lights

for Surface Units

4 Oven Set Control
5 Oven Temp Control

6 Oven Cycling Light
7 Automatic Oven Timer,

Clock and Minute Timer

8 Plug-In Calrod” SurfhceUnit

(Mayberemovedwhen cleaning
under unit.)

9 Tilt-Lock Calrod” SurfkceUnit

(Maybe raised but not removed
whencleaning under unit.)

10 Anti-TipDevice

(SeeInstallationInstructions)

11 Chrome Plated Trim Ringsand

Aluminum Drip Pans

10
10

15
15
15

●

1

●

1 1 2

●

●

●

●

Clock &

Min.llrner

23 2 6-in.

2 8-in.

23

3,5

23

36-in.

18-in.

4

36-in.

18-in.

● ●

4

3 6-in.

18-in.

4

●

4

12 Oven VentDuct (Locatedunder

22

right rear surfhceunit.)

13 Oven Interior Light (Comeson

15,22

automaticallywhen door is opened.)
14 Oven Light Switch 15
lS Broil Unit 20
16 Bake Unit (Maybe lifted gently

16

forwiping ovenfloor.)
17 OvenShelves

18 OvenShelf Supports (LettersA, B, C and

15

15
D indicatecooking positions for shelves
asrecommended on cookingguides.)

19 Broiler Panand Rack

20 StorageDrawer

20

22,24

●

●

● ●

1

●

2

●

●

●

● ●

● ●

2

●

●

●

●

2

●

7

Featuresof YourRange

o

:

Model JMS07GP

:

0-

ModelJSSOIJ

I

I
,

-

‘R

1!II

Model JSS26J

8

ModelJSS27GJ

/

C

.’.,

FeatureIndex

1 Model and Serial Numbers

Explained

OnRage

2

Model

JMS07GP

●

Model

JSSOIJ

●

Model

JSS26J

●

Model

JSSZTGJ

●

m.

j?

, ....

~.;

2 Surface Unit Controls
3 “ON” Indicator Light/Lights

for Surface Units
4 Oven Set Control
5 OvenTemp Control
6 Oven Cycling Light
7 Automatic Oven Timer,

Clock and Minute Timer
8 Tilt-Lock Calrod” SurfaceUnit

(Maybe raised but not removed

when cleaning under unit. )
9 Chrome Plated Trim Rings and

Aluminum Drip Pans

10 Oven VentDuct (Located under

right rear surface unit.)

11 Oven Interior Light (Comes on

automatically when door is opened.)

12 Oven Light Switch

10
10 1

15

15
15

14

23 36-in.

36-in.
18-in.

18-in.

23 4

22

15,22

15

●

2

●

36-in.
18-in.

4 4

●

●

2

●

●

2

●

36-in.

18-in.

4

●

●

13 Broil Unit
14 Bake Unit (Maybe lifted gently

20

16

●

●

●

●

forwiping ovenfloor.)

15 Oven Shelves
16 Oven Shelf Supports (Letters A, B,

15
15

2 1

●

C & D indicate cooking positions

forshelves as recommended on cooking

guides.)

17 Broiler Pan and Rack
18 Storage Drawer
19 Anti-TipDevice

20

22,24

3,5

●

●

●

(SeeInstallation Instructions)

“J

Surface Cooking

See Surface Cooking Guide on pages 12and 13.

a

Features

1. Surface Unit Controls

2. Master Indicating Light for Surface Units

3. Calrod@Surface Units

Surface Cooking with

Infhdte Heat Controls

Yoursurface 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
WM 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
alwaysshow a quicker change than
switching to lower settings.

Howto Set the Controls

Step 1

Grasp control knob and push in...

Cooking Guide
for Using Heats

Quick start for cooking;

HI

bring water to boil.

MED Fast fry, pan broil; maintain
HI fast boil on large amount of

food.

MED Saute and brown; maintain

slow boil on large amount
of food.

Lo

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

Steam rice, cereal; maintain
serving temperature of most
foods.

N~E:

1. At HI and MED HI, never leave

food unattended. Boilovers cause

smoking; greasy spillovers may

catch fire.

2. At WM or LO, melt chocolate
or butter on small unit.

10

..-.—..-” ----- .-—. -..>-

.. . .

Step 2

Thm eithe~clockwise or counter-

clockwise 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 surfkce unit is on.

.-,..,”,.. . . . . . . . . . .

------ _-.._

Questions &Answers

Q. May I can foods and presemes

on my surface unit?

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 your Calrod* unit. Since
canning generates large amounts of
steam, be careful to avoid bums
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. Cookwarewithout flat surfaces

is not recommended. The life of
your surface unit can be shortened
and the range top can be damaged
fkomthe 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 unit off
and making sure it is cool, check to
make sure that your plug-in units
are securely fastened into the
surface comection.

Q. Why does my cookware tilt

when I place it on the surfhceUnW

A. Because the surface unit is not

flat. Make sure that the “fet” on
your Calrod@units are sitting
tightly in the range top indentation

and the reflector ring is flat on the

range surface.

Q. Why is the porcelain ftih on

my cookware coming off?

A. If you set your Calrod” unit

higher than required for the

cookware material and let the

cookware sit too long, the co&ware

finish may smoke, crack, pop, or
bum depending on the pot or pan.

Also, cooking small amounts of dry

food may damage the cookware

finish.

Home Canning Tips

Canning should be done on
surface units only.

Pots that extend beyond one inch of
cooking element’s trim ring are not
recommended for most surface
cooking. However, when canning
with water-bath or pressure canner,
larger-diameter pots may be used.
This is because boiling water
temperatures (even under pressure)

are not harmfhl to cooktop surfaces
surrounding the surface units.

HOWEVER, DO NOT USE
LARGE-DIAMETER CANNERS
OR ~HER LARGE-DIAMETER
Pm FOR FRYING OR BOILING
FOODS ~HER 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 surface units.

Observe FollowingPoints
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’tmake enough contact with the

surface unit and take too long to

boil water.

RIGHT WRONG

r!!l

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 bums
from steam or heat, be careful
when canning.

NUI’E: If your range is being
operated on low power (voltage),
canning may take longer than
expected, even though directions
havebeen carefi.dlyfollowed. The

process time will be shortened by:
(1)using a pressure canner, and
(2) starting with H(YI’tap water for
fastest heating of large quantities
of water.

11

Surface Cooking Guide

cookware

mps

1. Use medium-or heavy-weight

cookware. Aluminum cookware

conducts heat faster than other

metals. Cast iron and coated cast

iron coohvare is slow to absorb

heat, but generally cooks evenly

at low or medium heat settings.
Steel pans may cook unevenly if
not combined with other metals.

Food
cereal

Cornmeal, grits,
oatmeal

cocoa

coffee

Cookedin shell

Fried sunny-side-up

Fried wer easy

Poached

Scrambledor omelets

Frlma

Mea@ hdtry

Braised: Pot roasts of

beef, lamb or veal;

.

pork steaksand
chops

Pan-fried: Tender
chops; thhl

3/4-inch; lIlillUte

to

hamburgers;

steaks;

franksand sausage;
thin fish fdlets

StdCS Up

Cookware

Covered

Saucepan

Uncovered
Saucepan

Percolator

Covered
Saucepan

Cwered
Skillet

Uncovered
Skillet

Cwered
Saucepan

Uncovered
skillet

Cwered
Saucepan

Cwered

Skillet

Uncwenxl
Skillet

2. To conserve the most cooking
energy, pans should be flat on the
bottom, have straight sides and tight
fitting lids. Match the size of the
saucepan to the size of the surface
unit. A pan that extends more than
an inch beyond the edge of the trim
ring traps heat which causes
discoloration ranging from blue to
dark gray on chrome trim rings.

Directionsand Setting

startcool&U

to

HI. In covered panbring
waterto boil beforeadding
cereal.

HI, Stir together wateror
milkand cocoaingredients.
Bring just toa boil.

HI. At first perk, switch
heatto LO.

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

MED HI. Melt butter, add

eggsand coverskillet.

HI. Melt butter.

HI. In cwered panbring
water toa boil.

HI. Heat butter until light
golden in color.

HI. In coveredpan bring
fruit and waterto boil.

HI. Melt fat, then add meat.
Switchto MED HI to
brownmeat. Add wateror
other liquid.

HI. Preheat skillet, then

grease lightly.

Dhctions and Setting
toCompleteCooking

LO or WM, then add cereal.
Finish timing according
topackage directions.

MED, to cook 1or 2 minutes
tocompletelyblend ingredients.

LO to maintaingentle but
steady perk.

LO. Cook
minutes for softcooked;

15minutes for hardcooked.

Continue cookingat MED HI
until whitesarejust set, about
3to 5 more minutes.

LO, then add eggs.When
bottoms ofeggshavejust set,
carefully turn overto cook other
side.

LO. CanAkllyaddeggs.
Cook uncoveredabout 5

minutes at MED HI.

MED. Addegg mixture.
Cook, stirring to desired

doneness.

LO. Stir occasionallyand

check for sticking.

LO. Simmer until fork
tender.

MED HI or MED. Brownand
cook to desimi doneness,
turning wer as needed.

Ody 3 to 4

3. Deep Fat Frying. Do not ovetilll “.’ J

3

kettle with fat that may spill over
when adding food. Frosty foods

bubble vigorously. Watch foods

fi-yingat high temperatures and
keep range and hood clean from
accumulated grease.

Comments

Cereals bubble and expandas
theycook; use large enough
saucepanto prevent boiiover.

Milk boils overrapidly. Watchas
boilingpoint approaches.

Percolate 8 to 10minutesfor
8cups, less for fewercups.

If you do not cwer skillet, baste
eggswith fat to cook topsevenly.

@

Remwe cookedeggs with slotted
spoon or pancake turner.

Eggscontinue to set slightlyafier
cooking. For omelet do not stir
last few minutes. When set, fold
in half.

Fresh fruit: Use l/4 to l/2 cup

waterper pound of fruit.

Dried fruit: Use water aspackage

directs. Time depends on whether

fruit has been presoaked. If not,
allow more cooking time.

Meat can be seasonedand floured

beforeit is bruwned, if desired.

Liquid variations for flavor could

be wine, fmit or tomatojuice or

meat broth.

Timing: Steaks 1to 2-inches: 1 to

2 hours. Beef Stew: 2 to 3 hours.

Pot Roast: 2% to 4 hours.

Pan frying is best for thin steaka

and chops. If rare is desired, pre-

heat skillet before addingmeat.

12

RIGHT

OVER 1“

I

WRONG

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
beet smokedpork;
stewingbeef, tongue;
etc.

Melting chocolate,
butter,marshmallows

Rmcakes or
Frenchtoast

Rlsta
Noodlesor spaghetti

PressureCooking

Puddings, Sauces,
Candies, Frostings

V&getables

Fresh

Frozen

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

Rice and Grits

cookware

Cwered
Skillet

Uncovered
Skillet

Cwercd
Skillet

Cwered
Dutch Oven,
Kettle or
Large
Saucemm

Small

Uncwered

Saucepan.

usesmall

surface unit

Skilletor

Griddle

Cwercd
Large Kettle

or Pot

Pressure
Cooker or
Canner

Uncwercd
Saucepan

Cwered

Saucepan

Cwered

Saucepan

Uncovered
Skillet

Cwered

ktiOIUi andsetting

startcooking

to

HI. Melt &t. Switch to MED
HI tobrown chicken.

HI. [n cold skillet, arrange
bacon slices. Cookjust
until startingto sizzle.

HI. Melt fat. Switch to MED
tobrownslowly.

HI. Cover meatwith water
andcwer pan or kettle.
Cook until steaming.

WM. Allow 10to l!i minutesto
meltthrough. Stir to smooth.

MED HI. Heat skillet 8to

10minutes.Grease lightly.

HI. In cwered kettle, bring
saltedwater to a boil, uncwer
andadd pasta slowly so

boilingdoes not stop.

HI. Heat until firstjiggle is
heard.

HI. Bringjust toboil.

HI. Measure 1/2to 1inch
waterin saucepan. Add

saltand prepared vegetable.
Incoveredsaucepan bring
toboil.

HI. Measure waterand salt

asabwe. Addfrozen block

ofvegetable. Incwered

saucepanbring to boil.

HI. In skillet melt fat.

HI. Bringsalted waterto a

boil.Saucepan

Directions and Setting

to CompleteCooking

LO. Ccwerskillet and
cook untiltender.
Uncover last few minutes.

MED HI. Cook, turning
wer as needed.

LO. Cwer and cook
until tender.

LO.Cook until fork
tender. (Watershould
slowlyboil). For very large
loads, medium heat may
be needed.

Cook2t03minutea perside.

MED HI. Cook uncovered
until tender. For large
amounts, HI maybe
neededto keep waterat
rolling boilthroughout
entire cookinz time.

MED HI for foods cooking

10minutesor less. MED for

foodswer 10minutes.
LO. Tofinish cooking.

MED. Cook 1pound 10

to 30 or more minutes,
dependingon tenderness
ofvegetable.

LO. Cook accordingto
time on package.

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

WM. Cwer and cook
accordingto time.

For crisp dry chicken, cwer
only afkr switchingto LO for 10
minutes.Uncuverandcook,turning

occasionally 10to 20 minutes.
A more attention-free method

isto start and cookat MED.

Meat may be b=adcd or
marinated in saucebefore frying.

Addsalt or other seasoning
beforecooking if meat has not
been smokedor otherwise
cured .

When melting marshmallows,add
milk or water.

Thick batter takes slightly longer
time. ‘Ihm wer pancakeswhen
bubblesrise to surface.

Use largeenough kettle to
preventboilwer. Pasta doubles
in sizewhencooked.

Cooker shouldji@e 2to 3 times
per minute.

Stir frequently to prevent
sticking.

Uncwered pan xequinx more
waterand longer time.

Break upor stir as neededwhile
cooking.

Tbm overor stir vegetableas
necessary for even browning.

Triple in volumeafter cooking.
Time at WM. Rice: 1cup rice and
2 cups water-25 minutes.Grits:

1 cup grits and4 cups water—

40 minutes.

13

AutomaticTimer and Clock

The automatic timer and clock on
your range are helpful devices that

serve several purposes. The knob

locations on some range models

may vary and will look like one of
the two sets of timers below.

Some models have this clock.

Set Clock

‘Ib

SET THE CLOCK, push the

lU

center knob in and turn the clock

hands to the correct time. (The
Minute Timer pointer will move
also. Let the knob out, then turn
the Timer pointer to OFF.)

ToSetMinute Timer

The Minute Timer has been
combined with the range clock.

Use it to time all your precise
cooking operations. You’ll
recognize the Minute Timer as the
pointer which is different in color
and shape than the clock hands.

TO SET THE MINUTE TIMER,
turn the center knob, without

puhing 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. ‘Ihm
knob, without pushing in, until
pointer reaches OFF and buzzer

stops.

TimeBake Uses
Automatic Timer

Using Automatic Timer, you can
TIME BAKE with the oven starting

immediately and turning off at the
Stop Time set or set both DELAY
STARTand S’IOP 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 on page 16.

Model JBS16N
Clock and Minute Timer

Model JBS16GN
Clock and Minute Timer

These models have a time of day

clock and minute timer but do not
haveDELAY STARTand S’IOP
TIME dials needed for TIME
BAKE fhnction.

Questions and Answers

Q. How can I use my Minute “ J’
Timerto make my surface
cooking easier?

A. YourMinute Timer will help

time total cooking which includes
time to boil fmd and change
temperatures. Do not judge cooking
time by visible steam only. Food

will cook in covered containers
eventhough 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 STARTor STOP TIME
dials to turn on and off at set times
during timed fimctions.

Q. Can I use the Minute Timer

during oven cooking?
A. The Minute Timer can be used

during any cooking function. The

Automatic Tmers (DELAY START
and S’IOP TIME dials) are used ‘
with TIME BAKE function only.

Q. Can I change the clock while

I’mTime Cooking in the oven?
A. No. The clock cannot be changed

during any program that uses the

oventimer. Youmust either stop
those programs or wait until they
are finished before changing time.

3

@

14

Using YourOven

Before Using YourOven

@ 1 Look at the controls. Be sure

y~uunderstand how to set them
properly. Read over the directions

for the Automatic Oven Timer so
you understand its use with the
controls.

2. Check oven interior. Look at
the shelves. Take a practice run at

removingandreplacingthempmperly,
to give sure, sturdy support.

3. Read over information and tips
that follow.

4. Keepthis book handy so you can
refer to it, especially during the
first weeks of getting acquainted
with your cooking center.

Oven Controls

Y,’,

,.

,’~’

c

The controls for the oven(s) are
marked OVEN SET and OVEN
TEMP. OVEN SET has settings for
BAKE, TIME BAKE (on models so
equipped), BROIL and OFF. When

you turn the knob to the desired
setting, the proper heating units are
then activated for that operation.

OVEN TEMP maintains the
temperature you set, from WARM

(150°F)to BROIL (550”F).

OvenInterior Shelves

The shelf is designed with stop­locks, so that when placed correctly

on the shelf supports, they (a)
before coming completely horn the
oven, and (b) do not tilt when
removing food fkomor placing
food on them.

TO REMOVE the shelves with
these types of shelf supports from
the oven, lift up rear of shelf, pull

forward with stop-locks along top
of shelf supports. Be certain that
shelf is cool before touching.

TO REPLACE these shelves in the
oven, insert shelf with stop-locks

resting on shelf supports. Push shelf

towardrear of oven; it will fdl into

place. When shelf is in proper
position, stop-locks on shelf will
run under shelf support when shelf
is pulled forward.

stop

TO REPLACE these shelves in the
oven, place the shelf on shelf
support with stop-locks (curved
extension under shelf) facing up
and toward the rear of the oven. Tilt
up front and push shelf toward the
back of the ovenuntil it goes past

“stop” on the oven wall. Then
lower the front of the shelf and
push it all the wayback.

The oven has four shelf supports
marked A (bottom), B, C and D

(top). Shelf positions for cooking

food are suggested on Baking,

Roasting and Broiling pages.

OvenLight

(on models so equipped)

The light comes on automatically

when the door is opened.
On models with oven window, use

switch to turn light on and off when
door is closed. The switch is located
on the front of the door on some
models. On other models, you’ll
find it on the control panel.

-’

The Oven Cycling Light glows
until the oven reaches your selected
tempemtwe,thengoesoffandonwith
the ovenunit(s) during cooking.

PREHEATING the oven, even to
high temperature settings, is speedy
—rarelymore than about 10minutes.

Preheat the ovenonly when
necessary. Most foods will cook

~>

satisfactorily without preheating.
If you find preheating is necessary,

keep an eye on the indicator light
and put food in the oven promptly
after light goes out.

TO REMOVE shelves from ovens

with these types of shelf supports,
pull the shelf toward you, tilt front
end upward and pull the shelf out.

15

Baking

When cooking a fbod 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 a difference in timing between
an old and a new oven of 5 to 10
minutes is not unusual. Youmay
be inclined to think that the new

ovenis not performing correctly.
However, your new oven has been
set correctly at the factory and is
more apt to be accurate than the
ovenit replaced.

Howto Set YourRange

for Baking

Step 1:Place food in oven, being

certain to leaveabout 1inchof
space between pans and walls of
ovenforgood circulation ofheat.
Close oven door. During baking,
avoidfkequentdoor openings to
preventundesirable results.

Step2: ‘Ihm OVEN SET knob to
BAKEandOVEN TEMP knob to
temperature on recipe or on Baking
Guide.

Step 3: Check food for doneness
atminimum time on recipe. Cook

longer ifnecessary. Switch off heat
andremove foods.

HowtoTime 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
ovento turn on automatically at a
later time and turn off at a preset
stop time) will be described.

How to

SetImmediate

Start* and Automatic Stop

NUIXZ:Before beginning, make

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

Immediate Start is simply setting
the ovento start baking now and turn
off at a later time automatically.
Remember, fds continue cooking
after controls are off.

Step 1:Toset Stop Time, push in
knob on STOP TIME dial and turn
pointer to time you want ovento
turn off, for example 6:00. The
DELAY STARI’dial should be at
the same position as the time of day
on clock.

Step 2: ‘Ihm OVEN SET knob to
TIME BAKE. ‘Ibm OVEN TEMP
knob to oven temperature, for
example 25011 The oven will start
immediately and will stop at the
time you have set.

How to Set Delay Start

-

and Stop*

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

Step 1:Toset 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 6:00. This
means your recipe called for two
and one-half hours of baking time.

NCYIW:Time on S’10P TIME dial

must be later than time shown on

range clock and DELAYSTAKI’dial.

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

knob to 250% 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. Tbm OVEN SET to OFF

and remove food from oven.
OVEN INDICA~R 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.

‘Wnmodels equipped with

TIME BAKE.

@

16

Baking Guide

1. Aluminum pans conduct heat

quickly. For most conventional
baking, light, shiny finishes

2. Dark or non-shiny fiishes and
glass cookware generally absorb

heat, which mayresult in dry, crisp

generally give best results because crusts. Reduce ovenheat 25T. if

they help prevent overbrowning. lighter crusts are desired. Rapid

For best browning results, we
recommend dull bottom sufices
forcakepans and pie plates.

Food
Bread

Biscuits(%-in. thick)
Cofke cake
Corn b-d or mutllns

Gingerbread
Muffins

Pt3povers

Quickloaf bread
Yeastbread (2 loaves)

Plain rolls
sweet rolls

Container

ShinyCookieSheet

ShinyMetal Panwith
satin-finishbroom
CastIron or Glass
ShinyMetal Panwith
satin-ftish bottom
ShinyMetal Muffii Pans

DeepGlass or CastIron Cups
Metalor Glass LoafPans
Metal orGlass LoafPans

ShinyOblongor Muffh Pans
ShinyOblongor Muffin Pans

browning of some foods can be

achievedbypreheating cast iron

cookware.

Shelf

RMtion

B,C 400°-4750 15-20
B, A 350°-4000

B
B

A,B

B
B

A, B
A, B

B,A

oven

lkmuerature

400°-4500

350°

400°-4250 Decrease about 5 minutes formuffin

375°
350°-3750
375°-4250 Dark metalor glass givedeepest

375°-425”
350°-3750

cakes

(withoutshortening)
Angel food
Jellyroll
Sponge

Aluminum‘Ibbe Pan
MetalJelly RollPan
Metal orCeramic%

A

B
A

325”-375°
3750-~o

325°-3500

cakes

Bundt cakes
Cupcakes
Fruit cakes

Layer
Layer,chocolate
Loaf

Metal orCeramic Rin
ShinyMetal MuffinPans
Metal orGlass Loafor
‘lllbeRm
ShinyMetal I% with
satin-finishbottom
ShinyMetal Panwith
satin-finishbottom
Metal orGlass LoafPans

A, B

B

A, B

B

B

325°-3500

350°-3750
275°-3000

350°-3750B
350°-3750

350”

cookies

Brownies
Drop

Refrigerator
Rolledor sliced

Fruits,

OtherDesserts

Bakedapples
custard

Puddings,Rice
andCustard

Pies

Frozen
Meringue
Onecrust
llvo crust

Pastry shell

Miscelhmtms

@StCKX

Baked
Scallopeddishes
sOum&

Metalor Glass RUM

CookieSheet
Cookie Sheet

Cookie Sheet

Glassor Metal Pan

Glass CustardCupsor Casserole

(setin panofhotwater)
Glass CustardCupsor
Casserole

FoilPanon Cookie Sheet

Spreadto crest edges

Glassor Satin-finishMetal

Glassor Satin-finishMetal

Glassor Satin-finishMetal

SetonOvenShelf

Glassor Metal Pan

I Glass

B,C
B,C

B, C
B, C

A, B, C

B
B

A
B, A
A,B

B

B

A, B, C
A, B, C

B

325°-3500
350°-4000

400°-4250

375°-4000

350°-4000
300”-350°

325°

400°-4250
325°-3500

400”-425°

, 400°-4250

450°

325”-400°

325°-3750

300”-350°

3. Preheating the oven is not always
necessary, especially for foods
which cook longer than 30 to 40
minutes. For foods with short
cooking times, preheating gives
best appearance and crispness.

4. Toprevent uneven heating and to
saveenergy, open the oven door as
little as possible in checking food.

Time,

Minutes

Canned, refrigeratedbiscuits take

20-30

20-40

45-55

20-30

45-60
45-60
45-60

10-25

20-30

30-55

1o-15

45-60

45-65
20-25

2-4 hrs.

20-35
25-30
40-60

25-35

10-20

642

7-12

30-60
30-60

50-90

45-70

15-25
40-60
40-60

12-15

60-90

30-60

30-75

2to4minutes lesstime.

Preheat cast ironpan forcrisp crust.

mix, or W at 450T. for25 minutes,
thenat 350W.for 10to 15minutes.

browning.
For thinrolls, Shelf Bmay be used.
For thinrolls, Shelf Br@ be used.

Tk-piece panis convenient.
Linepan with wax paper.

Paper linersproduce moistercrusts.
Use3009F.and Shelf Bfor smallor
individualcakes.

Barcookies from mixuse sametime.
UseShelf Cand increase temp.

25W to 50”F.for more bruwning.

Reducetemp. to30WF.forlarge
custard.
Cook breador rice puddingwith
custardbase 80to 90minutes.

Largepiesuse400°F. and increased
time.
Toquickly brownmeringue, use
40WF.for 8to 10minutes.
Custard fdlingsrequire lower
temperature, longertime.

InCIWMtime for largeramounts

or sizes.

17

Roasting

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

Roasting is really a baking
procedure used formeats. Therefore,

oven controls are set to BAKE or
TIME BAKE. (Youmay hear a
slight clicking sound, indicating
the ovenis working properly.)
Roasting is easy; just follow
these steps:

Step 1:Check weight of meat, and
pla~e, fatside up, on roasting rack

in a shallow pan. (Broiler pan with
rack is a good pan for this.) Line
broiler pan with aluminum fbilwhen

using pan for marinating, cooking
with fruits, cooking heavily cured
meats, or for basting food during
cooking. Avoidspilling these
materials on oven liner or door.

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

Step 4: Most meats continue to

.

cook slightly while standing, after
being removed from the oven.
Standing time recommended for
roasts is 10to 20 minutes to allow
roast to firm up and make it easier
to carve. Internal temperature will

rise about 50to 10”F.;;o compensate
fortemperature increase, if desired,
removeroast fkomoven at 5° to 10”F.
less than temperature in the
Roasting Guide.

NUI’E: Youmay wish to use TIME
BAKE, as described on page 16,to
turn oven on and off automatically.

Remember that food will continue
to cook in the hot oven and therefore

shouldbe removedwhen the desired
internal temperature has been
reached.

ForFrozen Roasts

Frozen roasts of beef, pork,

.

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

5 pounds, more time for larger
roasts).

. Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions given
on packer’s label.

Questions and Answers

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

A. Checking the finished internal

temperature at the completion of

cooking time is recommended.
Temperaturesare shown in Roasting
Guide on opposite page. For roasts
over 8 pounds, cooked at 300”F.
with 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 10to 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. Leavingit unsealed allowsthe
air to circulate and brown the meat.

Step 3: Turn OVEN SET to BAKE
and OVEN TEMP to 325”F. Small
poultry may be cooked at 375”F.

for best browning.

18

@

\

,

Roasting Guide

Roasting

L Position oven shelf at B for

small-size roasts (3 to 7 lbs.) 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 poultry until

just before roasting. Use meat

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

‘Me

Meat

Tendercuts; rib, high quality sirloin tip,
mmp or top round*

Lamb legor bone-in shoulder*

Vealshoulder, leg or loin*
Fbrk loin, rib or shoulder*
Ham, precooked

Ham, mW
*Forboneless rolled roasts wer 6 inches
thick, add 5 to 10minutesper poundto times

givenabove.

Rndtry

Chickenor Duck
Chickenpieces

Thrkey

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

.

4. Standing time recommended

for roasts is 10to 20 minutes. This

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

10”F.;to compensate for temperature

rise, if desired, remove the roast

from oven sooner (at 5° to 10°F.

less than temperature in the guide).

Oven

‘lkmperature

325°

325°

325°
325°
325°

325°

325°
350°

325°

Doneness

Rare:

Medium:
WellDone:

Rare
Medium:
WellDone:

WellDone:
WkllDone:
ToWarm:

WellDone:

WellDone:
WellDone:

WellDone:

5. Fromn roasts canbe
conventionally roasted by adding

10to 25 rninu~s per pofid mofi
time than given in guide for
refrigerated roasts. (10minutes
perpound forroastsunder 5 pounds.)
Defrost poultry before roasting.

App

mximate Roastinghe,

in Minutes ner I%md
3t051bs. 6

24-30 18-22
30-35 22-25
3545 28-33

21-25
25-30 24-28
30-35 28-33

35-45
3545

10minutesper pound (anyweight)

Under 10Ibs.

20-30

3t051bs0

3540
35-40

10to K Ibs. Over 15Ibs.

20-25 15-20

to 8 Ibs.

20-23

30-40
30-40

10 to MIlls.
17-20

Over 5 h.

30-35

rnternd

‘lkmmnature“F.

130°-1400
150°-1600
170°-1850

130°-1400
150°-1600
170°-185°

170°-180°
170”-180°
125°-130°

170°

185°-1900
185°-1900

In thigh:

185°-1900

-,

‘“=

19

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:Ifmeat has fat or gristle near
edge, cut vertical slashes through
both about 2“ apart. If desired, fat
may be trimmed, leavinglayer

about 1/8”thick.
Step 2: Place meat on broiler rack

in broiler pan which comes with
oven. Always use rack so tit drips
into broiler pan; otherwise juices
maybecomehot enoughto catch lie.

Step3:Fbsition*eEon nxmnmemied
shelfpositionas suggestedin Broiling
Guide on opposite page. Most ­broiling is done on C position, but if
your mnge is connectedto 208 volts,
youmay wish to use higher position.

Step4: Leavedoor ajar a lkw inches

(exceptwhen broiling chicken).
The door stays open by itself, yet
the proper temperature is maintained

in the oven.

Step 5: Tbrn both OVEN SET and

OVENTEMP knobs to BROIL.

Preheating units is not necessary.

(See notes in Broiling Guide.)

Step 6: Thrn food only once during
cooking. Time foods for first side
per Broiling Guide.

Tbm fbod, 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 Z ‘Ibrn OVEN SET knob
to OFF. Serve food immediately,
and leave pan outside oven to cool
during meal for easiest cleaning.

of Aluminum Foil

Use

1. If desired, broiler pan maybe
lined with foiland broiler rack may
be coveredwith foil for broiling.
ALWAYSBE CERZAIN TOMOLD
FOIL THOROUGHLY ‘IO
BROILER RACK, AND SLIT
FOIL TOCONFORM WITH

SLITSIN RACK. Broiler rack is

designed to minimize smoking and

spattering, and to keep drippings

cool during broiling. Stopping fat

and meatjuices from draining to

the broiler pan prevents rack from

serving its purpose, andjuices may

become hot enough to catch fire.

2. DO NOI’place a sheet of

aluminum foilon shelf. Todo so
mayresult in improperly cooked
fbods, damage to oven ftish and
increase in heat on outside surfaces
oftheoven;

3. If desired, a sheet of aluminum
foilmaybeused on floor ofthe oven
under the bake unit. BE CERTAIN
FOIL DOES N~ TOUCH BAKE
UNIT. Aluminum foil used in this
waymay slightly affectthebrowning
ofsome foods. Change foil when it
becomes soiled.

Questions &Answers ~

Q. Why should I leave the door “4’
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. Tbm
meat with tongs; piercing meat ‘
with a fork also allowsjuices 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 10minutes 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
mck topreventmeat horn sticking?

A. No. The broiler rack is designed

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

meatstickingtothesurface.However,
sprayingthebroiler rack lightly with
a vegetable cooking spray before
cooking will make cleanup easier. ‘“ )

3

#

.

A

20

Broiling Guide

Broiling

1. Alwaysuse broiler pan and rack
that comes with your oven. It is
designed to minimize smoking and
spattering bytrapping juices in the

shielded lower part of the pan.

2. Ovendoor should be ajar for all
foods except chicken; there is a

special position on door which

holds door open correctly.

3. For steaks and chops, slash fat
evenlyaround outside edgesofmeat.

Quantityand/or

Food
Bacon

GroundBeef

WellDone

steaks

Beef

Medium
WellDone

Medium
WellDone

Chicken

Thickness

%lb.(about8

thin slices)

1lb. (4 patties)
%to %in. thick

1inch thick

(1to 1%lbs.)

1%in. thick

(2t02%lbs.)

1whole
(2to2% lbs,),
split lengthwise

Toslash, cut crosswise through
outer fit surfhcejust to the edge of
the meat. Use tongs to turn meat

overto prevent piercing meat and
losingjuices.

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

5. When arranging ftiod on pan,
do not let fatty edges hangover
sides, which could soil ovenwith fat
dripping.

Shelf FirstSide SecondSide

R)sition llme, Minutes

c

c

c

c
c

c
c

c
A

3%

7 4-5

7
9 9 beforebrowning.Pan fryingis

13 13
10 7-8 Slash fat.

15

25 20-25
35 10-15

llme, Minutes Comments

3?4

7 Steakslessthan 1 inch thickcookthrough

14-16

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

7. I!kozenSteaks canbe
conventionally broiled by
positioning the ovenshelf at next
lowestshelfposition and increasing
cooking time given in this guide

1%times per side.

& If your range is connected to
208volts,rare steaksmaybebroiled
bypreheating broil heater and
positioning the ovenshelf one
position higher.

Arrangeinsinglelayer.

Spaceevenly.
Up to8patties takeaboutsametime.

recommended.

Reducetime about5 to 10minutesper
side forcut-upchicken. Brusheach side
with meltedbutter. Broilskin-side-down
first and broil with doorclosed.

BakeryProducts

Bread(Toast)or

ToasterPastries

English Muffins

Lobsterl’ldls

(6to 8-02.each)

Fish

HamSlices

(precooked)

Rxk Chops

WellDone

LambChops

Medium
WellDone

Medium
WellDone

andsimilar

Wieners

precooked sausages,
bmtwurst

2to4slices

1pkg. (2)
2(split)

24

l-lb. fillets !4to

%in, thick

1in. thick B

2(% inch)
2(1 in. thick)
about 1lb.

2(1 inch)

about 10to 12oz.

2(1%inch)

about 1 lb. B

l-lb. pkg. (10)

c

c

B

c

c

B

c
c

c

c

1l/$-2

3-4

13-16

5 5

8 8

10 10
13 13

8

10 10

10

17

6

1A

Donot

turn cnfer.

4-7 Slash fat.

4-6

12-14

1-2

Spaceevenly.Place Englishmuffhs
cut-side-upandbrush withbutter, if
desired.

Cut throughback ofshell. Spread
open. Brushwith meltedbutter
beforeandafl.erhalfofbroiling time.

Handleand turnvery carefully.
Brush withlemonbutter beforeand
during cookingif desimxi.Preheat
broiler to increasebrowning.

Increase time 5to 10minutesper side
for 1%inchthick or homecured.

Slashfat.

Ifdesired, split sausagesin half
lengthwise;cut into5-to 6-inchpieces.

21

Care and Cleaning (sw Citing Guide on page 24.)

Proper care and cleaning are
important so your range will give
you efficient and satisfactory

service. Follow these directions
carefully in caring for your range
to assure safe and proper
maintenance.

Cooktop

The porcelain enamel cooktop is

sturdy but breakable if misused.

This finish is acid-resistant.

However, any acidic foods spilled
(such as fruit juices, tomato or
vinegar) should not be permitted
to remain on the finish.

Cleaning Underthe Range

The area under the range ofmodels
equipped with a bottom drawercan
be reached easily for cleaning by
removing the bottom drawer. To
remove, pull drawer out all the way,
tilt up the front and remove it. To
replace, insert glides at back of
drawerbeyond stop on range glides.

Lift drawer if necessary to insert
easily. Let front ofdrawer down,
then push into close.

RemovableOvenDoor

ToREMOVE door, open to BROIL

position, or where you feel hinge

catch slightly. Grasp door at sides;

lift door up and awayfrom hinges.

ToREPLACE, grasp door at sides.

Line up door with hinges and push

door firmly into place.

OvenVentDuct

Yourrange is vented through a duct
located under the right rear surfhce
unit. Clean the duct often.

Toremove:

● Make sure unit is cool.

● Lift up right rear surface unit.

s Removetrim ring and drip pan.

● Lift out oven vent duct.

Toreplace:

● Place the part over the oven vent

located below the cooktop with
opening of the duct under the round
opening in the drip pan. It is
important that the duct is in the
correct position so moisture and
vapors from the oven can be
released during oven use. N~E:
Never cover the hole in the oven
vent duct with aluminum foil or

any other material. This prevents
the oven vent fkom working
properly during any cooking cycle.

Lamp Replacement

(on models so equipped)

CAUTION:Before replacing

your oven lamp bulb, disconnect

the electric power for your range

at the main fuse or circuit

breaker panel. Be sure to let the

lamp cover and bulb cool

completely before removing or

replacing them.

The oven lamp (bulb) is covered
with a glass r;rnovable cover that is
held in place with a bail-shaped
wire. Remove oven door, if desired,
to reach cover easily.

Toremove:

● Hold hand under cover so it

doesn’t fdl when released. With
fingers of same hand, firmly push
back wire bail until it clears cover.
Lift offcover. DO NOT REMOVE
ANY SCREWS.

● Replace bulb with 40-watt home

appliance bulb.

Toreplace cover:

● Place it into groove of lamp

receptacle. Pull wire bail forward
to center of cover until it snaps into
place. When in place, wire holds
cover firmly. Be certain wire bail is
in depression in center of cover.

● Connect electric power to range.

Surface Units

Clean the area under the drip pans
often. Built-up soil, especially
grease, may catch fire. To make
cleaning easier, tilt-lock units lill
up and lock in the up position, and
plug-in units are removable.

Caution: Be sure all controls are

turned to OFF and surface units

are cool before attempting to lift
or remove them.

After lifting the tilt-lock units or
removing plug-in units, remove the
trim rings and drip pans under the
units and clean them according to
directions in the Cleaning Guide on
page 24. 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.

.’<%,

‘u”

22

i

Tilt-Lock(stand-up) Units

Tilt-Lockunits cannot be removed.

Youcan lift a tilt-lock unit upward
about 6“ and it will lock in the up
position.

Toreposition the tilt-lock unit:

● Replace the drip pan then the

trim ring into the recess in the
cc&top.

Do not lift a plug-in unit more
than 1!’ If you do, it may not lie
flat on the trim ring when you
plug it back in.

Repeated lifting of the plug-in
unit more than 1“above the trim
ring can permanently damage
the receptacle.

Toreplace a plug-in unit:

● First place the drip pan, then the

trimring intothe surfhce unitcavity

found on top of the cooktop so the

unit receptacle can be seen through
the opening in the pan.

AdJ@ingOvenThermostat

Use time given on recipe when
cookingfirsttime. Oventhermostats,
in time, may “drift” from the
fiictorysetting and differences in
timing between an old and a new
ovenof 5 to 10minutes are not
unusual. If you find that your fd
consistently brown too little or too
much, you may make a simple
adjustment in the thermostat
(Oven Temp) knob.

Pull knob off of shaft, look at back

of knob and note current setting
before making any adjustment.

Toincrease temperature, turn
toward HI; to decrease turn toward
LO. Each notch changes temperature

10degrees.

● Put the trim ring in place over the

drip pan. The drip pan must be
under the trim ring.

● Guide the surface unit into place

so it fits evenly into the trim ring.

Plug-h units

(Onmodelssoequipped)

Plug-in units can be removed.

Lift a plug-in unit about 1”above
the trim ring-just enough to grasp
it—andyou can pull it out.

Terminals

● Insert the terminals of the plug-in

unit through the opening in he ‘tip
pan and into the receptacle.

● Guide the surfhce unit into place

so it fits evenly into the trim ring.
Note: The drip pan must be under

the trim ring.
CAUTION

● Do not attempt to clean plug-in

surfice units in an automatic

dishwasher.

DO not immerse plug-in surfhCe

.

units in liquids of any kind.

● Do not bend the plug-in surfice

unit plugterminals.

● Do notattempt to clean, adjust

or in any wq repair the plug-in

receptacle.

1. Pulloffknob. Loosen both screws

onbackofknob. 2. Movepointerone
notch in desired direction. Tighten
screws. 3. Return knob to range,
matching flat area of knob to shaft.
Recheck oven pefiormance before
making an additional adjustment.

23

Cleaning Guide

N~: Letrange/oven parts cool before touching or handling.

GENERAL DIRECTIONSMATERIALS ‘K) USEPAK1’

Bake Unit and
Broil Unit

Broiler Pan and Rack

● Soap and Water

● Soap-Filled Scouring l%d

● Commercial Oven Cleaner

c Dishwasher

Control Knobs:

● Mild Soap and Water Pull off knobs. Washgently but do not soak. Dry and return controls to range making sure to

Range Top and Oven
Outside Glass Finish

Metal, including

● Soap and Water

● Soap and Water DO N~ USE Std Wd,

Brushed Chrome
Cooktop

I%reelainEnamel
and Phinted Surfaces’@

Oven Do&

Oven Line@
(CAUTION: When in
use, light bulbs can

● Paper Twel

● Dry Cloth

● Soap and Water

. Soap and Water DO NCYI’USE oven cleaners,

. Soap and Water

● Soap-Filled Scouring Pad

● Commercial Oven Cleaner

become warm enough
to break if touched with
moist cloth or towel.
When cleaning, avoid
touching warm lamps
with cleaning cloths if
lamp cover is removed.)

Oven Vent Duct

Shelves

● Soap and Water

● Soap and Water

● Soap-Filled Scouring Pad

● Commercial Oven Cleaner

CahSO@Surface
Unit Coils

Storage Drawer

Chrome-Plated

Tkim Rings

. Soap and Water

● Soap and Water

● Stiff-Bristled Brush

● Soap-Ftied Scouring Pad

(Non-metallic)

Aluminum

Drip Pans

● Soapand Water

● Soap-Filled Scouring M

● Plastic scouring Pad

● Dishwasher

*S~MUe of m~~m, hit iui=, ~m~ MU= ~d basting materials containing acids may

i&e&ately, with care king taken not to touch any hot portion of the oven. When the surfhceis cool, clean and rinse.

Do not clean the bake unit or broil unit. Any soil will burn off when the unit is heated.
N~E: The bake unit is hinged and can be lifted gently to clean the oven floor. If spillover,
xvsidue,or ash accumulates around the bake unit, gently wipe around the unit with warm water.

Drain fat, cool pan and rack slightly. (Do not let soiled pan and rack stand in oven to cool.)
Sprinkle on

detergent. Fill the pan with warmwaterand spread cloth or paper towel over the

rack. Let pan and rack stand for a few minutes. Wash; scour if necessary. Rinse and dry.
OITION: The broiler pan and rack may also be cleamxi in a dishwasher.

match flat area on the knob and shaft.
Wash all glass with cloth dampened in soapy water. Rinse and polish with a dry cloth. If

knobs are removed, do not allow water to run down inside the surface of glass while cleaning.

To safely clean surfaces: wash, rinse, and then polish with a

abrasiv% ammonia, acids or

dry cloth .

commercial oven cleanem.
DO N(YI’USE oven cleaners,

cleansing powders or harsh
abrasives. These might

scratch the surface.

If acids should spill on the range while it is hot, use a dry
paper towel or cloth to wipe up right away. When the
surface has cooled, wash and rinse. For other spills, such as
fat smatterings, etc., wash with soap and water when cooled
and then rinse. Polish with dry cloth.

To remove oven door for easier cleaning, see instructions on

cleansing powdem or harsh
abrasives.

page 22. Use soap and water to thoroughly clean both the
inside and outside of door. Rinse well. N~E: Soap left

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

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. N~E Soap left on

liner cauw%additional stains when o~en is rehe&xL

FOR HEAVY SOIL: Choose a non-abrasive cleaner and follow label instructions, using thin

layer of cleaner. Use of rubber gloves is recommended. Wipe or rub lightly on stubborn

spots. Rinse well. W@e off any oven cleaner that gets on thermostat bulb. When rinsing oven
after cleaning, also wipe thermostat bulb.

Remove the Oven Vent Duct found under the right rear surface unit. Wash in hot, soapy water

and dry and replace. (Opening should match opening in drip pan.)

Your shelves can be cleaned by using any and all mentioned materials. Rinse thoroughly
to remove all materials after cleaning. NCYI’E:Some commercial oven cleaners cause

darkening and discoloration. When using for first time, test cleaner on small part of shelf and

check for discoloration befbm completely cleaning.

DO NCYI’USE dishwasher to
clean the surface unit coils.

DO NCYI’handle the unit
before completely cooled.

DO N(YI’immerse plug-in
units in any kind of liquid.

Spatters and spills bum away when the coils are heated. At
the end of a meal, remove all utensils from the Calrod” unit

and heat the soiled units at HI. Let the soil bum off about a

minute and switch the units to OFF. Avoid getting cleaning
materials on the coils. W@e off any cleaning materials with
a damp paper towel bejore heating the Calrod@unit.

For cleaning, remove drawer by pulling it all the way open, tilt up the front and lift out. W@e
with damp cloth or sponge and replace. Never use harsh abrasives or scouring pads.

Clean as described below or in the dishwasher. W@ all rings after each cooking so unnotictd
spatter will not “bum on” next time you cook. To remove “burned-on” spatters use any or all
cleaning materials mentioned. Rub fighrlywith scouring pad to prevent scratching of the
Surt%ce.

Cool pan slightly. Sprinkle on detergent and wash or scour pan with warm water. Rinse and
dry. In addition, pan may also be cleamxl in the dishwasher.

aUSC discoloration. Spilkwers should be wi@ up

,>,

—

a)

24

,- QU@iOIIS?

~ Use This Problem Solver

PROBLEM

OVEN WILL NOT
WORK

OVEN LIGHT
DOES NOT WORK

FOOD DOES NOT
BROIL PROPERLY

FOOD DOES N~
ROASTOR BAKE
PROPERLY

POSSIBLE CAUSEAND REMEDY

● 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.

*

● Light bulb is loose.

● Bulb is defective. Replace.

● Switch operating oven light is broken. Call for service.

● OVEN SET knob not set at BROIL.

● OVEN TEMP knob not set at BROIL.

6 Door not left ajar as recommended.

● Improper shelf position being used. Check Broiling Guide.

● Necessary preheating was not done.

● Food is being cooked on hot pan.

● Utensils are not suited for broiling.

● Aluminum foil used on the broil pan rack has not been fitted properly and slit as

recommended.

● OVEN SET knob not set on BAKE.

● OVEN TEMP knob not set correctly.

● 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 foiltent was not used when needed to slow down browning during roasting.

CALROD” SURFACE
UNITS N(YI’

FUNCIIONING
PROPERLY

● Surface units are not plugged in solidly.

● Trim rings/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

25

26

Wdll Be There

With the purchase Of your new GE appliance, receive the
assurance that if you ever need information or assistance
from GE, we’ll be there. All you have to do is call-toll-free!

In-fi’ameRepak

ServiceContracts

GEAnswerCenter@

80t1626.2600

Whatever your question about any GE
major appliance, GE Answer Cente#
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 Cente# service is

24 hours a day 7daysa week.

open

Service

800-GE-CARES
il?UM32-27W

A C,E ~cmsumer Service professional

‘- will provide expert repair service,

scheciuled at a time that’s convenient
fi)r you. Many GE Consumer Service
company-operated locations offer you
service today cm tomorrow, or at your
convenience (7:00 a.m. to 700 p.m.
weekda~ 9:00 a.m. to 2:00 p.m. Satur-

days). Our factory-trained technicians
know your appliance inside and out—
so most repairs can be handled in just

one visit.

800-626-22?4

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 multiple
year contract, you’re assured of fiture
service at today’s prices.

PadsandAccessories

800-626-2002

Individuals qualii3edto servicetheir
own appliances

parts or accessories sent directly to
their home, free of shipping charge!

The GE parts system provides access

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

User maintenance instructions

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

should be referred to qualMed ser­vice pemonnel. Caution must be
exercised, since improper servicing
may cause unsafe operation.

can have needed

+

.?, .

,.,.

!<..

.

.4

“.

“-+

\

Telecommunication Device for the Deaf

ForCustomersWith
SpecialNeeds...

861162E2000

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

or speech who have access to a TDD
or a conventional teletypewriter may
cdl 800-TDD-GEAC (800-833-4322)
to request information or service.

“*

.7- ~ . -–

Consumers with impaired hearing

.

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

WHAT IS COVERED

YOUR GE ELECTRIC RANGE

WARRANTY

FULL ONE-YEAR WARRANTY

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

any parf of the range that fails

because of a manufacturing defect.

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

LIMITED because you must pay to
ship the product to the service shop
or for the service technician’s travel
costs to your home.

All warranty service will be provided

by our Factory Service Centers or

by our authorized Customer 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 ELECTRIC-

HOTPOINT FACTORY SERVICE or
GENERAL ELECTRIC CUSTOMER
CARE3 SERVICE.

H

I

II

WHAT IS NOT COVERED ● sewice trips tOyour home tO

Some statesdo not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or excluslon

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

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

If further help is needed concerning this warranty, write:

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

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.

If you have an installation problem,

contact your dealer or installer.

You are responsible for providing
adequate electrical, gas, exhausting
and other connecting facilities.

Warrantor: General Electric Company

. 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.

Part No. 164D2092P232

Pub. No. 49-8177

I

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