GE JTP16 Use and Care Manual

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Page 1

Built-In Electric

Convection Oven

SafeW

instructions ....................3, 4

Problem

Thermostat

Solver..............................34

Adjustment–

Do It Yourself ............................................2

More questions

Operating Instructions, Tips

Aluminum

Convection Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..........14-16

Roasting with the Probe . . . . . . . . . . . . . . . . . . . . . . . . 15

Clock and Timers .......................................6, 7

Control Panel

Fan...8,

Features Light; Bulb

Multi-Shelf Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Preheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Regular Cooking ..................................1 7-27

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Broiling, Broiling Guide ...................26, 27

Roasting

Roasting with the Probe .................23, 24

Timed Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19,20

Self-Cleaning Instructions .................28-3 1

Foil...........................4,

...................................................6

10-13, 15, 17, 19,20,22,26,29

...........................................................5

Replacement.......................8,

.............................................22-25

18,22,26

10-16

11-13

17-19

GE Answer Center” 800.626.2000

Care and

Broiler Pan and Grid ....................................32

Lift-Off Oven Door .......................................33

Probe

Self-Cleaning Instructions .................28-3 1

Shelves

Consumer

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

Important Phone Numbers .......................35

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

Removal of Packaging Tape ........................2

Warranty . . . . . . . . . . . . . . . . . . . . . . . . . ............... Back Cover

Cleaning....................32,

............................................................33

...........................................................32

Services

?...call

..................35

GE Appliances

Models:

164D2966P103

JTP16 JTP17

JTP18

Page 2

~LP

YOU...

Before using your oven, read this guide carefully.

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

Keep it handy for answers to your questions.

Eyou

don’t understand something or need more help,

GE Answer

800.626.2000 24 hours a day, 7 days a week

Center@

cW:

How to Remove Packaging Tape

To assure no damage is done to the finish of the product, the safest way to remove packaging tape adhesive on new appliances is an application of a household liquid oil or cooking oil. Apply with a soft cloth and allow to soak. Wipe dry and then apply an appliance polish to thoroughly clean and protect the surface.

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

dishwashing

detergent, mineral

Write down the model and serial numbers.

You’ll find them on a label on the front of the oven behind the oven door.

These numbers are also on the Consumer Product Ownership Registration Card that came with your oven. 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 oven.

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

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

YOU

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

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

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

MED

SERVICE...

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 Chicago, IL 60606

Wacker

Drive

Page 3

-.flPORTANT

●

The

California

Enforcement

California the state to

SAFETY

Safe

Act

NOTICE

Drinking Water

requires the Governor of

and

Toxic

to publish a list of substances known to

cause birth defects or other reproductive harm, and requires businesses to warn customers of potential exposure to such substances.

●

The

fiberglass insulation in self-cleaning

ovens gives off a very

monoxide during

can be minimized by venting with an open

sma~

amount of carbon

the cleaning cycle.

Exposure

window or using a ventilation fan or hood.

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

* Use

this appliance only for its intended use

as described in this guide.

●

Have

the installer show you the location of the

circuit breaker or fuse. Mark it for easy reference.

—*

Be sure your appliance is properly

instifled

and grounded by a qualified technician in accordance with

the

provided

●

Do not attempt to repair or replace any part of

hstallation

Instructions.

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

●

Before performing any service, DISCONNECT

THE OVEN POWER SUPPLY AT THE HOUSEHOLD DISTRIBUTION PANEL BY REMOVING

TIIE

CIRCUIT

●

Do not leave children alone—Children

not

be left alone or unattended in an area where

appliance is in use. They

THE

FUSE OR

BREA~R.

SWITCHNG

should

never be allowed

OFF

should

to sit or stand on any part of the appliance.

Do not allow

anyone

to climb, stand or hang on

the door. They could damage the oven or cause

severe personal injury.

●

C.4UTION:

CHILDREN

ITEMS OF INTEREST TO

SHOULD

NOT BE

STORED

CABINETS ABOVE AN OVEN. CHILDREN

- CLIMBING ON THE OVEN TO REACH ITEMS COULD BE SERIOUSLY

●

not store flammable materials in an oven.

~JURED.

●

Never

not

●

Always keep combustible

leave

the oven

watching

the

oven.

door open

wtil

covering, curtains

when you are

or drapes a safe distance from your oven.

. Never wear loose-fitting or hanging garments

while using the

app~ance. Be

careful when reaching for items stored in cabinets over the oven. Flammable material could be ignited if brought in contact with may cause

●

DO NOT STORE OR USE COMBUST~LE

severe burns.

hot

heating elements and

MATERIALS, GASOLINE OR OTHER

FLAMMABLE VAPORS THE

VIC~ITY

OF THIS OR ANY

AND

LIQUIDS IN

OTHER

APPLIANCE.

●

Use only dry pot

holdereMoist

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. Such cloths can catch fire on a hot heating element.

●

Always keep dish towels, dish cloths, pot

holders and other linens a safe distance from your oven.

●

Always

and your

●

For your safety, never use your appliance for

keep

canned

ove~.

wooden and

plastic

utensils

food a safe distance away from

warming or heating the room.

●

Do not

let cooking grease or other

flammable materials accumulate in

or near the

sure

the oven is securely installed in a

oven.

cabinet that is firmly attached to the house structure. Never

allow

anyone to climb, sit,

stand or hang on the oven door.

●

not

use water on grease fires.

Smother fire or

flame

or use a multipurpose dry chemical or foam-type fire extinguisher.

can

Flame in the oven

be smothered completely by closing the oven door and turning the oven off or by using a multi-purpose dry chemical or

foam-

type fire extinguisher.

(ci)ndnued

next[)age)

● Teach children not to play with the controis

any other part of the oven.

Page 4

MPORTANT SAFEH ~STRUCTIONS

(continued)

●

Do not touch the heating elements or the

interior surface of the oven. These surfaces may be hot enough to burn even though they are dark

in color. During and after use, do not touch, or let clothing or other flammable materials contact any interior area of the oven; allow sufficient time for cooling, first,

Potentially openings and surfaces near the openings, crevices around

window and metal trim parts above the door.

hot surfaces include the oven vent

the oven door, the edges of the door

●

Do not leave paper products, cooking

utensils or food in the oven when not in use.

●

Do not

stored in an oven

use oven

for storage area. Items

can

ignite.

* After broiling, always take the broiler pan

out of

in the broiler

the

● Never leave jars or cans of fat dripping on or

near your oven.

pan.

the

oven

pan

and

clean it.

bftover

grease

can catch fire next time you use

—

Remember: The inside surface

be hot when the door

When cooking pork, follow the directions

opened.

the oven may

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

170°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

oven

door. Hot air or

cause burns to hands, face

●

Do not heat unopened food containers.

Pressure

could build

could burst, causing an injury.

●

Keep the oven vent duct unobstructed.

●

Keep the oven free from

●

Place the oven

while the oven is cool.

handled when hot, do not let the potholder contact the

●

Never leave the oven door open when you are

heating elements in the oven.

not watching the oven.

the

oven when opening the

steam

which escapes

andor

eyes.

up and the container

grease

buildup.

she~

in the desired position

If the shelves must be

can

Self-Cleating Oven

●

Do not

clean

the door gasket. The door gasket is essential for a good seal. Care should be taken not to rub, damage or move the gasket.

Do not use

oven

cleaners. No commercial

oven cleaner or oven liner protective coating

any

kind should be used in or around any part

of of

the

oven. Residue from oven cleaners will damage

cycle

* Clean

tie

inside of the oven when the self-clean

used,

ordy

parts listed in this Use and

Care Guide.

●

Before

pan

except as

se~-cleaning

and

other cookware.

not

use #uminum

suggmted

the oven, remove the broiler

foil to

Bne

oven bottoms,

in guide. Improper installation of these liners may result in a risk of electric shock or fire.

o Be sure

to wipe up excess

spiEage

before

starting the self-cleaning operation.

●

If the self-cleaning mode malfunctions, turn the

oven off serviced by a qualified technician.

and

disconnect the power supply. Have it

●

Pulling out the shelf to the shelf stop is a

convenience in lifting heavy foods. It is also a precaution against burns from touching the hot surfaces of the door or the oven walls.

●

When using cooking or roasting bags in

the oven, follow the manufacturer’s directions.

●

Do not use your oven to dry newspapers.

If overheated, they can catch fire.

SAVE

T~SE

~STRUCTIONS

Page 5

.-—1

Feature Index

Oven Control, Clock and Timer 2 Oven Vent Grille 3 Broil Element

4 Automatic Oven Light Switch

The light comes on automatically when the door is opened.

5 Probe Outlet 6 Oven Shelf Supports

Shelf positions for cooking are suggested in the Baking, Broiling

and Roasting sections.

7 Roasting Rack

=OvenShelves

9 Broiler Pan and Grid

Do not clean in self-cleaning oven.

with Stop-Locks*

Explained

on page

3,4,26,

28,32

15,23,24

14,32

11,

17,32

4, 14,22,

26–28,

——

Feature Index

‘Lift-Off Oven Door

with Broil Stop Position

Easily removed for oven cleaning.

11 Oven Door Gasket

12 Model and Serial Numbers

13 Bake Element

May be lifted gently for wiping oven floor.

14 Convection

Element Operates during convection cooking.

15 Automatic Oven Door Latch

Oven Interior Light

17 Oven Vent

*Two additional shelves may be ordered.

Pub No.

Fan

3-A014.

and Heating

@ JTP16

JTP17 JTP18

Explained

on page

26,33

4,28,33

3,4,

28,32

8, 10-13,

15, 17, 19,20,

22,26,29

28-30

8,32

Page 6

FEATURES OF YOUR OVEN CONTROL

1. BAKE. Press this pad to select the bake function.

2. BROIL. Press this pad to select the broil function.

3. PROBE. Press this pad when using the probe to

cook food.

4. DISPLAY. Shows the operations you have

selected, the time of day and the cooking or cleaning status.

5. INCREASE. Short taps to this pad increase the

time or temperature by small amounts. Press and hold the pad to increase the time or temperature by larger amounts.

6. COOK TIME. Use this pad for Timed Bake,

Timed Convection Bake and Timed Convection Roast operations.

7. TIMER ON/OFF. Press this pad to select the timer

function. The timer does not control oven operations. The timer can time up to 9 hours and 55 minutes.

To set timer, first press the TIMER ON/OFF pad. Then press the INCREASE or DECREASE pad to change the time.

To cancel the timer, press and hold the TIMER ON/OFF pad until the word “TIMER” disappears from the display.

8. CLOCK. To set the clock, first press the CLOCK

pad. Then press the INCREASE or DECREASE pad to set the time of day. Press the CLOCK pad to start.

STOP

CLEAR/OFF

9. STOP TIME. Use this

COOK TIME or AUTO-SELF set the oven to start and stop automatically at a time you select.

10. DECREASE. Short taps to this pad decrease time or temperature by small amounts.

hold the pad to decrease time or temperature by larger amounts.

11. CLEAWOFF. Press this pad to cancel all oven operations except Clock and Timer.

12. OVEN LIGHT ON/OFF. Press this pad to turn

the oven light on or off.

13. AUTO SELF CLEAN. Press this pad to select

the self-cleaning function. See the Operating the Self-Cleaning Oven section.

14. CONVECTION ROAST. Press this pad to select

roasting with convection.

15. CONVECTION BAKE. Press this pad to select

baking with convection.

If “F-and a number” flash in the display and the oven control signals, this indicates function error code. Press the CLEAWOFF pad. Allow the

oven to cool for one hour. Put the oven back into operation. If the function error code repeats, disconnect power to the oven and call for service.

TIME

Pad along

C~EAN pad to

CLOCK

with the

the

Press and

Page 7

ock

The clock must be set for the automatic oven timing functions to

work properly. The time of day

cannot be changed during a Timed

Bake or a Self-Cleaning cycle.

Set

CLOCK

❑

the Clock

1. Press the CLOCK pad.

2. Press the INCREASE or DECREASE pad to set the

time of day.

3. Press the CLOCK pad to start.

Timer

The timer does not control oven operations. The maximum setting on the timer is 9 hours

and 55 minutes.

To Set the Timer

1. Press the TIMER

TIMER

ON/OFF

❑

2. Press the INCREASE or

DECREASE pad to set the amount of time on the timer.

The timer will start automatically within a few seconds of releasing the INCREASE or DECREASE pad.

The timer, as you are setting it, will display seconds until 1 minute is reached.

To Reset the Timer

If “TIMER” is displayed, press the INCREASE or DECREASE pad

If “TIMER” is not displayed, press the TIMER ON/OFF pad first, then follow the instructions above to set the timer.

until

the desired time is reached.

Then it will display minutes

ON/OFF pad.

and seconds until 10 minutes is reached.

After 10 minutes, it will display minutes only until 59 minutes is reached.

After 59 minutes, it will display hours and minutes appears in the display) until the maximum time of 9 hours and 55 minutes is reached.

To Cancel the Timer

Press and hold the TIMER ON/OFF pad until the word “TIMER” disappears from the display.

(“HR”

now

End of Cycle Tone

The end of cycle tone is 3 short beeps followed by

1 beep that repeats every 6 seconds until you press

any operation. If you would like to eliminate the

repeating beeps, press and hold the

for 10 seconds. To return the signal that beeps every 6 seconds, press

and hold the

CLEAWOFF pad for 10 seconds.

CLEAWOFF pad

Display Messages

If “door” appears on the display, the door is not

closed. If “LOCK” appears in the display, the oven door is in the locked position. COOK TIME cannot be set if the door is in the locked position.

Power Outage

After a power outage, when power is restored, the display will flash and the time shown

lterruption

clock is reset. All other functions that were in operation when the power went out will have to be programmed again.

will

longer be Correct-for

the clock will be 5 minutes slow. The display flashes until the

example, after a 5-minute power

BA~,

BROIL and

Page 8

Before Using Your Oven

USmG

YOUR OVEN

1. Look at the controls. Be sure you understand how to

set them properly. Read over the directions for the Oven Controls so you understand how to use them.

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

3. Read over the information and tips that follow.

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

new

oven.

Oven Light

Press the OVEN LIGHT pad on the control panel to turn the oven light on or off when the door is closed.

Oven Vent

When the oven is on, heated air moves through a vent above the door or between door and air grille.

The vent area could get hot during oven use. The vent is needed for proper air flow in the oven and

good baking results. Do not block this vent.

NOTE:

● A fan may automatically turn on and off to cool

internal parts. This is normal, and the fan may continue to run even after the oven is turned off.

● You may notice a “burning” or “oily” smell the first

few times you turn your

new oven and will disappear in a short time. To the process, set a self-clean cycle for a minimum of hours. See the Self-Cleaning Oven section.

The light comes on automatically when the door is opened.

oven

on. This is normal in

spet

Page 9

ven

Shelves

The shelves are designed with stop-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 bump on the shelf support. Place the cookware on the shelf, then slide the shelf back into the oven. This will eliminate reaching into the hot oven.

To remove a shelf from the oven, pull it toward you, tilt the front end upward and pull the shelf out. Be sure the shelf is cool before touching it.

To replace, place the shelf on the shelf support with

the stop-locks (curved extension of shel~ facing up and toward the rear of the oven. Tilt up the front and push the shelf toward the back of the oven until it goes past the bump on the shelf support. Then lower the front of the shelf and push it all the way back.

Shelf Positions

The oven has seven shelf supports identified in this

‘ustration

~helf positions for cooking are suggested in the

Baking, Roasting and Broiling sections.

as A (bottom), B, C, D, E, F and G (top).

Bump

Page 10

What is Convection?

Roasting pans with low sides to allow air movement

CONVECTION

COO~NG

In a convection oven, a fan circulates hot air

Because food is heated faster in a convection oven

when using the convection modes, many types of

fooc

over, under and can be cooked at lower temperatures than those around the food. This suggested for regular ovens. Do remember that recipe

circulating hot air is books often give times and temperatures for cooking evenly distributed in regular ovens. Convection ovens make it possible throughout the oven cavity. As a result, foods are evenly

cooked and

browned— often in less time with convection heat.

reduce the temperature by

25°F.

For more information

on adapting recipes, see the Convection Cookbook.

CAUTION: The convection oven fan shuts off when the oven door is opened.

DO NOT leave the door open for long periods of time while using convection cooking or you may shorten the life of the convection heating element.

When should you use Convection Bake or Convection Roast?

To help you understand the difference between convection bake and roast and traditional bake and roast, here are some general guidelines.

In convection bake, heat comes from the heating

element in the rear

of the oven. The convection fan circulates the heated air evenly, over and around the food. Preheating is not necessary with foods having

a bake time of over 15 minutes.

In regular or traditional baking, the bottom heating element heats the air in the oven which

then

cooks the food.

Convection Bake

● Ideal for evenly browned baked foods cooked

on all 3 shelves*.

● Good for large quantities of baked foods.

● Good results with cookies, biscuits, muffins,

brownies, cupcakes, cream puffs, sweet rolls,

angel food cake and bread.

Traditional Bake

● Foods such as layer cakes have a more level top

crust when baked with traditional heat.

In convection roast, heat comes from the top heating element, The convection fan circulates the heated air

evenly over and around the food. Meat and poultry are browned on all sides as if they were cooked on a rotisserie. Using the roasting rack provided, heated

ail

will be circulated over, under and around the food being roasted. The heated air seals in juices quickly for a moist and tender product while, at the same time, creating a rich golden brown exterior.

Convection Roast

● Large tender cuts of meat, uncovered.

●

around food.

Traditional Roast

“

Less tender cuts of meat because

these need to cook

a long time in liquid to become tender.

● Cooking bag

● Foil tent

● Covered dish

WO additional shelves may be ordered.

Pub No.

3-A014.

Cookware for Convection Cooking

Before using your convection oven, check to see if your cookware leaves room for air circulation in the oven. If you are baking with several pans, leave space between them. Also, be sure the pans do not touch each other or the walls of the oven.

Metal and Glass: Any type of cookware

will

work in your convection oven. However, metal pans heat the fastest and are recommended for convection baking.

Darkened or matte-finished pans will bake faster

than shiny pans.

● Glass or ceramic pans cook more slowly.

Paper and Plastic: Heat-resistant paper and plastic containers that are recommended for use in regular ovens can be used in convection ovens. Plastic cookware that is heat-resistant to temperatures of

400°F.

can also be used. When baking cookies, you will get the best results

if you use a

flat

cookie sheet instead of a pan with

low sides. For recipes like oven-baked chicken, you should use .

pan with low sides. Hot air cannot circulate well around food in a pan with high sides.

Page 11

CONVECTION

learn

from the Vent

When using Convection Bake or Convection Roast, it is normal to see steam coming out of the oven vent. As the number of shelves or amount of food being cooked increases, the amount of visible steam will increase. The oven vent is located above the oven door as shown in the illustration.

BA~G

Adapting Recipes For Convection Baking

As a

general conviction baking. For more

follow the guidelines in the Convection Cookbook. Preheating is not necessary with foods having a bake convection ovens. For best

time of over 15 minutes. Check foods for doneness at the minimum suggested

cooking time.

rule, reduce the temperature by

spe~ific instm-ctions,

25°F.

for Use

pan

size recommended in the recipe.

Some package instructions for frozen casseroles or

main dishes have been developed the oven and use the temperature on the package.

For more information on adapting recipes, see the Convection Cookbook.

Oven vent

using commercial

re~ults

t~is

oven, preheat

Multi-Shelf Baking

~ecause

oven, foods can be baked with excellent results on two or three shelves at a time. Multi-shelf baking may increase cook times slightly for

overall result is time saved. Cookies, muffins, biscuits and other multi-shelf baking.

heated air is circulated evenly throughout the

some foods but the

quickbreads

give very good results with

How to Set Your Oven for Convection Baking

To avoid possible burns, place the shelves in the correct position before you turn the oven on.

1. Press the CONVECTION

2. Press the INCREASE or DECREASE pad. The last

oven set temperature appears in the display. Continue pressing until the desired temperature is displayed.

The oven will start automatically. The word “ON” and “ 100°” will be displayed. As the oven heats up, the display will show the changing temperatures. When the oven reaches the temperature you set, a tone

will

sound.

Press the

CLEAWOFF

BA=

pad.

pad when baking is finished.

When baking on three shelves, place one shelf in the bottom (A) position,

one on the third (C) position and one in the fifth (E) position.

NOTE: When convection

follow the shelf positions recommended in Oven Shelves in the Regular Baking section.

CAUTION: Be very careful not to burn your hand on the door when

NOTE:

●

You will hear a fan while cooking with this feature.

The fan will stop when the door is opened, but the heat will not turn off.

A second fan may turn on and off to cool internal parts. This is normal and the fan may continue to run even after the oven is turned off.

To change the oven temperature during the Convection Bake cycle, press the CONVECTION BAKE pad and then the INCREASE or DECREASE pad to get the new temperature.

using a shelf in the lowest position (A).

baking with only one shelf,

Q Q o

Page 12

TMED

How to Convection Time Bake

CONVECTION

BA~NG

Your oven can be set to turn on and off automatically. NOTE: Before beginning, make sure the oven clock

shows the correct time of day.

CLOCK

❑

To set the clock, first press the CLOCK pad. Press the INCREASE or DECREASE pad until correct time of day is displayed. Press the CLOCK

pad to start.

How to Set Immediate Start and Automatic Stop Convection Bake

To avoid possible burns, place the oven shelves in

the correct position before you turn the oven on. The oven will turn on immediately and cook for a

specific length of time. At the end of Cook Time, the oven

~O~”~C~lO~

❑

4. Press the INCREASE pad until the desired length of baking time appears in the display. The minimum Cook Time you can set is ten minutes.

The words “TIMED “COOK TIME” will be displayed along with the oven temperature that you set and the cook time that you entered. The oven will start automatically. The word “ON” and “100°” will be displayed. The Cook Time will begin to count down. As the oven heats up, the display will show the changing temperatures. When the oven reaches the temperature you set, a tone will sound. The oven will continue to cook for the programmed amount of time, then shut off automatically.

will

turn off automatically.

1. Press the CONVECTION BAKE pad.

BAKE

Press the INCREASE or DECREASE pad until the desired temperature is displayed.

Press the COOK TIME pad.

COOK

TIME

NOTE: If your recipe requires preheating, you may need to add additional time to the length of the Cook Time.

CONV BAKE” and

5. At the end of Timed Convection Bake the display

will show

will turn off. The end of cycle tone

CLEAR/OFF

NOTE:

● You will hear a fan while cooking with this feature.

The fan will stop when the door is opened but the heat will not turn off.

● A second fan may turn on and off to cool internal

parts. This is normal and the fan may continue to run even after the oven is turned off.

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

stuffings, poultry and pork should not be allowed sit out for more than one hour before or after cooking. Room temperature promotes the growth o harmful bacteria. Be sure that oven because heat from the bulb bacteria growth.

“OHR:OO

6. Press the clear the display if necessary.

Remove food from the Remember, foods that are left in the oven continue cooking after controls are off.

COOK TIME” and the oven

will

sound.

CLEAWOFF pad to

overi.

light

is off

will

spee{harmful

Page 13

to Set Delay Start and Automatic Stop Convection Bake

Quick Reminder

1. Press the CONVECTION BAKE pad.

2. Press the INCREASE or DECREASE pad to select the oven temperature.

3. Press the COOK TIME pad.

4. Press the INCREASE or DECREASE pad to

set the length of cooking time.

5. Press the STOP TIME pad.

6. Press the INCREASE or DECREASE pad until

the desired Stop Time appears in the display.

To avoid possible burns, place the shelves in the correct position before you program the oven.

You can set the oven control to turn the oven on automatically, cook for a specific length of time and turn off automatically.

For example: Let’s say it’s shortly after time at

CONVECTION

BAKE

COOK

TIME

❑

4. Press the INCREASE pad until

in the display. A Cook Time of 3 hours now appears in the display.

7:00.

The-recipe suggests 3 hours baking

325°F.

Here’s how:

1. Press the CONVECTION BAKE pad.

2. Press the INCREASE or DECREASE

pad

until

3. Press the COOK TIME pad. NOTE: If your recipe requires

preheating, you may need to add

additional time to the length of the

Cook Time.

2:00

and dinner time is

“325°” is displayed.

“3HR:OO”

appears

5. Press the STOP TIME pad. The

STOP

TIME

❑

In this example, appear in the display. The control automatically sets

Stop Time by adding the Cook Time to the time of day. In this example, the time of day is Cook Time is 3 hours. Adding 3 hours to the time of day equals

. Change the Stop Time from

press{ng

in the display. The words “DELAY TIMED BAKE” and “STOP TIME” appear in the display.

4:00,

word “ON” and “100°” will be displayed. The Cook Time will begin to count down. The oven will continue to cook for the programmed 3 hours and shut off automatically at

7. At the end of Timed Convection Bake the display will show will turn off. The end of cycle tone will sound.

8. Press the if necessary. Remove the food from the oven. Remember, even though the oven shuts off automatically, foods continue cooking after the controls are off.

NOTE:

● You will hear a fan while cooking with this feature.

The fan will stop when the door is opened but the heat will not turn off.

● A second fan may turn on and off to cool internal

parts. This is normal and the fan may continue to run even after the oven is turned off.

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

stuffings, poultry and pork should not be allowed to sit out for more than one hour before or after cooking. Room temperature promotes the growth of harmful bacteria. Be sure that the oven light is off because heat from the bulb will speed harmful bacteria growth.

display prompts you to set the Stop Time you want. It also shows the

earliest Stop Time you can set.

“5:00”

and “COOK STOP TIME”

2:00

and the

5:00.

5:00

7:00

the INCREASE pad until

the oven will turn on automatically. The

7:00.

“OHR:OO

CLEAWOFF pad to clear the display

COOK TIME” and the oven

“7:00”

appears

CONV

’13

Page 14

CONWCTION

we recommend using the temperature probe provided

Steam from the Vent

door as shown in the illustration.

ROASTING

Oven vent

Meats cooked in a convection oven are dark brown To make sure the meat is cooked the way you want on the outside and tender and juicy on the inside. In most cases, cooking time will be less when using the Convection Roast feature.

with the oven. The special roasting rack and pan allow heated air

cir~ulate

meat to brown on all sides.

over

an~

under the meat. This allows the

Adapting Recipes for Convection Roasting

Use the temperature recommended in the Convection Roasting Guide.

Preheating is not necessary. Check foods for doneness at the minimum

suggested time.

Convection Roasting Rack

Roasts or poultry should be cooked on the lowest shelf position (A).

When you are convection roasting you will use the broiler pan and grid and the special roasting rack. The pan is used to catch grease spills and the grid

is used to prevent grease spatters. The rack holds the meat.

This rack allows the heated air to circulate under the meat and increase browning on the underside of the meat or poultry.

1. Place the shelf in the lowest shelf position (A).

2. Place the grid on the broiler pan and put the roasting rack over them making sure the posts on the roasting rack fit into the holes in the broiler pan.

3. Place the meat on the special roasting rack. See the Regular Roasting with the Probe section to

insert the probe correctly.

NOTE: It is important that the broiler pan and grid

be used with the roasting rack for best convection roasting results.

Use the special roasting rack with the broiler pan and grid.

For more information on adapting recipes, see the Convection Cookbook.

Roasti~g

rack

Giid

Broiler pan

Post

it!

Page 15

to Set Your Oven for Convection Roasting When Using the Temperature Probe

NOTE: For best results when roasting large turkeys

and roasts, we recommend using the probe included

in the convection oven. For the correct placement of

the probe, see the description in the Regular Roasting

section.

The display will flash “PROBE” and the oven

control will signal if the probe is inserted into the outlet, but the oven is not programmed for the probe.

Place the shelf in the lowest position (A). Insert the probe into the meat.

Plug

the probe into the outlet on the oven wall. Make sure it is pushed all the way in. Close the oven door.

Press the PROBE pad.

PROBE

Press the INCREASE or DECREASE pad until the desired internal probe temperature is displayed.

CAUTION: To prevent possible burns, do not

unplug the probe from the oven outlet until the oven

has cooled. Do not store the probe in the oven. NOTE:

● If the probe is removed from the food before the

final temperature is reached, a tone will sound and the display will flash until the probe is removed from the oven.

● You will hear a fan while cooking with this feature.

The fan will stop when the door is opened but the heat will not turn off.

● A second fan may turn on and off to cool internal

parts. This is normal and the fan may run even after the oven is turned off.

● You can use the timer even though you cannot use

timed oven operations.

To change oven temperature during Convection Roast cycle, press the CONVECTION ROAST pad and then press the INCREASE or DECREASE pad to get the new desired temperature.

7. When internal temperature of meat reaches the number you have set, the probe and the oven turn off and the oven control signals. To stop the signal, press the CLEAWOFF pad. Use hot pads to remove the probe from the food. Do not use tongs to pull on it—they might damage it.

continlue

CONVECTION

ROAST

6. Press the INCREASE or DECREASE pad.

The last oven set temperature appears in the display. Continue pressing until the desired oven temperature is displayed.

The oven will start automatically. The words

“CONV ON” and the roasting temperature you

set will be in the display. After a few seconds, the words “LO PROBE” will

replace the roasting temperature in the display. After the internal temperature of the meat reaches

100°F.,

shown in the display.

Press the CONVECTION ROAST pad.

the changing internal temperature will be

Page 16

CONVECTION

ROAST~G GU~E

Meats Beef

Pork

Ham

Lamb

Seafood

Poultry

*Stuffed birds generally require

browning and dwing of skin.

~The

food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

Rib, Boneless Rib, Top Sirloin (3 to

Beef Tenderloin Pot Roast

Bone-in, Boneless (3 to 5 lbs.) Chops

(1/2 to l-inch thick)

Canned, Butt, Shank (3 to 5 lbs.

Bone-in, Boneless Medium

(3 to 5 lbs.)

Fish, whole (3 to 5 lbs.) Lobster Tails (6 to 8 oz. each)

Whole Chicken

(2fi to 3X

Cornish Hens

Duckling (4 to 5 lbs.)

~rkey, ~rkey

U. S:

Depm-me;t

(2X

to 3 lbs.) Chuck, Rump

Ibs.)

whole* Unstuffed (10 to 16

Breast (4 to 6 lbs.)

of Agriculture says “Rare beef is popular, but you should

Rare

5 lbs.) Medium

Well Rare

Medium

chops

4 chops 6 chops

fully

Well

Unstuffed (1 to 1 % lbs.) Stuffed (1 to 1X

Unstuffed (18 to 24 lbs.)

3045

minutes additional roasting

cooked)

Ibs.)

MinutesLb.

20-24

24-28

28–32

IO-14 14-18

3545 23-27

30–35 total

3540

total

4045

total

14–18

17-20

20-24

3040

total

20–25

15–20

50-55 55–60 total

24-26

8-11

7–lo

16-19

[e.

Shield legs and breast with foil to prevent over

Oven Temperature (°F.)

total

kuow

that cooking it to

325°

325° 325°

325” 325°

300° 325°

325° 325° 325°

325° 325°

325°

400° 350°

350° 350°

350° 325° 180°–1850 325° 180°–1850

325° 325°

only 140°F.

Internal Temperature

140°t

160° 170°

140°7

160° 170°

170° 170°

means some

140° 160°

170°

180”–1

85°

(in thigh) 180°-1850 180°-1850

1800–1

85°

170°

(’

Page 17

~ur

oven temperature is controlled very accurately

using

an oven control system. We recommend that you operate the oven for a number of weeks using the time given on recipes as a guide to become familiar with your new oven’s performance. If you think an adjustment is necessary, see the Adjust the Oven Thermostat section. It gives easy instructions on how to adjust the thermostat.

Do Zt Yourse~

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

How to Set Your Oven for Baking

To avoid possible burns, place shelves in the correct 3. Press the CLEAWOFF pad when baking is finished

position before you turn the oven on.

1. Press the BAKE

2. Press the INCREASE or DECREASE pad until the

desired temperature is displayed.

The oven will start automatically. The word “ON”

and

“100°” will be displayed. As the oven heats up, the display will show the changing temperature. When the oven reaches the temperature you set, a tone will sound.

pad,

and then remove the food from the oven.

NOTE: A fan may automatically turn on and off to cool internal parts. This is normal, and the fan may continue to run after the oven is turned off.

To change the oven temperature during BAKE cycle, press the BAKE pad and then the INCREASE or DECREASE pad to get the new temperature.

Oven Shelves

.rrange the oven

shelf or shelves in the desired locations while the oven is cool. The correct shelf position

depends on the kind of food and the browning desired. As a general rule, place most foods in the middle of the

oven, on either shelf positions C or D. See the chart

for suggested shelf positions. NOTE: To bake 4 layers of cake at one time,

position 2 layers on shelf B and 2 layers on shelf D

with the pans staggered so that one is not directly

above the other.

Type of Food

Angel food cake Biscuits or muffins Cookies or cupcakes Brownies Layer cakes

Bundt

or pound cakes Pies or pie shells Frozen pies Casseroles Roasting

Shelf Position

B C or D C or D C or D C or D B C or D B

I Cor

A or B

Preheating

Preheat the oven if the recipe calls for it. Preheat Preheating is necessary for good results when baking means bringing the oven up to the specified cakes, cookies, pastry and breads. For most casseroles temperature before putting in the food. To preheat, set the oven at the correct temperature—selecting

. higher temperature does not shorten preheat time. 10 minutes. After the oven is preheated, place the

and roasts, preheating is not necessary. For ovens without a preheat indicator light or tone, preheat

food in the oven as quickly as possible to prevent heat from escaping.

(cofztiizued

ttextpage)

Page 18

~GULAR BA~NG

(continued)

Baking Pans

Use the proper baking pan. The type of finish on the

pan determines the amount of browning that will occur,

● Dark, rough or dull pans absorb heat resulting in a

browner, crisper crust. Use this type for pies.

● Shiny, bright and smooth pans reflect heat, resulting

in a lighter, more delicate browning. Cakes and cookies require this type of pan.

● Glass baking dishes absorb heat. When baking in

glass baking dishes reduce the temperature by

25°F.

Pan Placement

For even cooking and proper browning, there must enough room for air circulation in the oven. Baking results will be better if baking pans are centered as much as possible rather than being placed to the or to the back of the oven.

Pans should not touch each other or the walls of the

oven. Allow 1- to 1 %-inch space between pans as we as from the back of the oven, the door and the sides. If you need to use two shelves, stagger the pans so

one is not directly above the other.

Baking Guides

When using prepared baking mixes, follow package recipe or instructions for the best baking results.

When baking cookies, flat cookie sheets (without sides) produce better-looking cookies. Cookies baked in a jelly roll pan (short sides all around) may have darker edges and pale or light browning may occur.

Do not use a cookie sheet so large that it touches the walls or the door a shelf with a large cookie sheet.

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

of the oven. Never entirely cover

fron

Pies

For best results, bake pies in dark, rough or dull pans

to produce a browner, crisper crust. Frozen pies in foil pans should be placed on an aluminum cookie sheet for baking since the shiny foil pan reflects heat away

from the pie crust; the cookie sheet

helps

retain it.

Aluminum Foil

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

spillover

by placing it on a lower shelf

Cakes

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

Page 19

Don’t Peek

Set the timer for the estimated cooking time and do DO NOT open the door to check until the minimum not open the door to look at your food. Most recipes time. Opening the oven door frequently during provide minimum and maximum baking times such cooking allows heat to escape and makes baking as “bake 30-40 minutes.”

times longer. Your baking results may also be affected.

REGULAR

T~ED BA~G

How to Time Bake

The oven control allows you to turn the oven on or off automatically at specific times that you set. Press the INCREASE or DECREASE pad until

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

To set the clock, first press the CLOCK pad. the correct time of day is displayed. Press the

CLOCK pad to start.

How to Set Immediate Start and Automatic Stop

To avoid possible burns, place the shelves in the

correct position before you turn the oven on. The oven will turn on immediately and cook for a

selected length of time. At the end of Cook Time, the oven will turn off automatically.

f—~

COOK

2. Press the INCREASE pad until the desired length of baking time appears in the display.

(—]

BAKE

4. Press the INCREASE or DECREASE pad until the

desired temperature is displayed. An attention tone

will

1. Press the COOK TIME pad.

TIME

sound if step 3 is not done.

NOTE: If your recipe requires preheating, you may need to add additional time to the length of the Cook Time.

3. press the BAKE

pad

The oven will start automatically. The word “ON” and “100°” will be displayed. The Cook Time will begin to count down. As the oven heats up, the display will show the changing temperature. When the oven reaches the temperature you set, a tone will sound. The oven will continue to cook for the programmed amount of time, then shut off automatically.

5. Press the CLEAWOFF pad to clear the display if necessary. Remove the food from the oven. Remember, even though the oven shuts off automatically, foods continue cooking after the controls are off.

NOTE:

●

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

stuffings, poultry and pork, should not be allowed to

sit for more than one hour before or after cooking. Room temperature promotes the growth of harmful bacteria. Be sure that the oven light is off because heat from the bulb will speed harmful bacteria growth.

A fan may automatically turn on and off to cool

internal parts. This is normal, and the fan may continue to run after the oven is turned off.

(continued next page)

Page 20

WG~AR

TMD

(continued)

How to Set Delay Start and Automatic Stop

Quick Reminder:

1. Press the COOK TIME pad.

2. Press the INCREASE or DECREASE pad to set the Cooking Time.

3. Press the STOP TIME pad.

4. Press the INCREASE or DECREASE pad to set the Stop Time.

5. Press the BAKE pad.

6. Press the INCREASE or DECREASE pad until the desired temperature appears in

the display.

To avoid possible burns, place the shelves in the correct position before you turn the oven on.

You can set the oven control to delay start the oven, cook for a specific length of time and then turn off automatically.

For example: Let’s say it’s shortly after

time at

COOK

TIME

2. For 3 hours of cooking time, press the INCREASE pad until

STOP

TIME

7:00.

The recipe suggests 3 hours baking

325°F.

Here’s how:

1. Press the COOK TIME pad. NOTE: If your recipe requires

preheating, you may need to add additional time to the Cook Time.

“3:00”

appears in the display.

3. Press the STOP TIME pad. The display prompts you to set the

Stop Time you want. It also shows the earliest Stop Time you can set. In this example, the time of day is the Cook Time is 3 hours. Adding 3 hours to the time of day equals

2:00

and dinner time is

2:00

and

5:00.

BA~G

4. Change the Stop Time from pressing the INCREASE pad until appears in the display.

5. Press the BAKE pad.

BAKE

6. Press the INCREASE or DECREASE pad until “325

NOTE:

● The low temperature zone of this oven (between

150°F.

and

foods warm. Food kept in the oven longer than two

hours at these low temperatures may spoil.

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

stuffings, poultry and pork, should not be allowed to sit for more than one hour before or after cooking. Room temperature promotes the growth of harmful bacteria. Be sure the oven light is off because heat from the bulb will speed harmful bacteria growth.

● A fan may automatically turn on and off to cool

internal parts. This is normal, and the fan may continue to run after the oven is turned off.

4:00,

the oven will turn on

automatically. The word “ON” and

“100°” will be displayed. The Cook Time will begin to count down. As the oven heats up, the display

show the changing temperature. The

oven will continue to cook for the programmed 3 hours and shut off

automatically at

7. Press the CLEAWOFF pad to clear the display if necessary.

Remove the food from the oven.

Remember, even though the oven

shuts off automatically, foods

continue cooking

controls are off.

200°F.)

is available to keep hot cooked

5:00

7:00

“7:00”

0“ is displayed.

7:00.

afte~”the

will

Page 21

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

use your new oven for a few weeks to become more familiar with it, following the times given in your recipes as a guide.

If you think your new oven is too hot or too cool, you can adjust the thermostat yourself. If you think

it is too hot, adjust the thermostat to you think it is too cool, adjust the thermostat to make it hotter.

We do not recommend the use of inexpensive thermometers, such as those found in grocery stores,

to check the temperature setting of your new oven. These thermometers may vary

The thermostat adjustment for Baking does not affect Convection Baking or Convection Roasting. To adjust these, press the CONVECTION BAKE or the CONVECTION ROAST pad instead of the BAKE pad when following the steps under To Adjust the Thermostat.

2040

make

it cooler. If

degrees.

To Adjust the Thermostat:

1. Press the BAKE pad.

BAKE

❑

2. Select an oven temperature between and

550°F.

3. Immediately, before ON is displayed, press and hold the BAKE pad for about four seconds. The display will change to the oven adjustment display.

4. The oven temperature can be adjusted up to

(+) 35°F.

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

cooler. Use the INCREASE or DECREASE pad to select the desired change in the display.

5. When you have made the adjustment, press the

CLEAWOFF pad to go back to

the time of day display. Use your oven as you would normally.

hotter or (-)

500°F.

35°F.

Page 22

WG~AR

ROAST~G

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.

Roasting is really a baking procedure used for meats. Therefore, oven controls are set for Baking or Timed Baking. (You may hear a slight clicking sound, indicating the oven is working properly.) Timed Baking will turn the oven on and off automatically.

1. Place the shelf in A or B position. No preheating

is necessary.

2. Check the weight of the meat. Place the meat fat-side-up, or poultry breast-side-up, on

roasting rack in a shallow pan. The melting fat will baste the meat. Select a pan as close to the size of the meat as possible. (The broiler pan with rack is a good pan for this.)

~>~.~1

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.

Intemrd

to compensate for temperature rise, if desired, remove the roast from oven sooner (at 5° to temperature in the Roasting Guide).

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

NOTE: A fan may automatically turn on and off to cool internal parts. This is normal, and the fan may continue to run after the oven is turned off.

To change the oven temperature during the

roasting cycle, press

the INCREASE or DECREASE pad to get the

new temperature.

temperature will rise about 5° to

10°F.

less than

5. Press the CLEAWOFF pad when roasting is finished and then remove the food from the oven.

the

BA~

pad and then

10°F.;

(—]

/@\

BAKE

—

3. press the

BA~

pad

4. Press the INCREASE or DECREASE pad until the desired temperature

~isPlaYed

The

oven

will start automatically. The word “ON” and “100°” will be displayed. As the oven heats up, the display will show the changing temperature. When the oven reaches the temperature you set, a tone will sound.

Use of Aluminum Foil

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

Page 23

Correct Placement of the Temperature Probe

A temperature probe has been provided for use in your new oven. This probe is designed to withstand high temperatures. Temperature probes provided with other products, such as those used for microwave ovens, may not be designed to withstand high temperatures. Use of probes other than the one provided with this

product may result in damage to the probe. Never leave your probe inside the oven during a

cleaning cycle. For many foods, especially roasts and poultry, internal

food temperature is the best test for doneness. The

temperature probe takes the guesswork out of roasting

by cooking foods to the exact doneness you want. When the internal temperature of the food reaches the temperature you set, the oven automatically shuts off.

The temperature probe has a skewer-like probe at one end and a plug at the other end that goes into the outlet in the top of the oven,

After preparing the meat and placing it on a trivet or on the broiler pan grid, follow these directions for proper probe placement.

1. Lay the probe on the

outside of the meat along the top or side and mark with your finger where the edge of the meat comes to on the probe. The point should rest in the center of the thickest meaty part of the roast.

self-

Use the handles of the probe and plug when inserting and removing them from the meat and wall outlet. Do not use tongs to pull on the cable when removing the probe—they might damage it. TO AVOID BREAKING THE PROBE, MAKE SURE FOOD IS COMPLETELY DEFROSTED BEFORE INSERTING.

Cable

Plug

Handles

2. Insert the probe into

the meat up to the

point marked off

with your finger. It should not touch the

bone, fat or gristle. No

more than 2 inches of the probe, not counting the handle, should be left exposed outside the meat.

Probe

(appearance may vary)

Ham or Lamb

For roasts with no bone, insert the probe into the meatiest part of the roast. For bone-in ham or lamb, insert the probe into the center of

the lowest large muscle or joint.

Casseroles or Fish

Insert the probe into the center of dishes such as meat casseroles. When cooking fish, insert the probe from just above the gill into the meatiest area, parallel to the backbone.

loaf or

Poultry

Insert the probe into the meatiest part of the inner thigh from below and parallel to the leg of a whole turkey.

(continued

next’page)

Page 24

REG~AR ROAST~G

(continued)

WITH

How to Set the Oven When Using the Temperature Probe

The display will flash “PROBE” and the oven

control will signal if the probe is inserted into the outlet, but the oven is not programmed for the probe.

Insert the probe into the meat.

2. Plug the probe into

the outlet in the oven. Make sure it’s pushed all the way in. Close the oven door.

3. Press the PROBE pad.

PROBE

❑

4. Press the INCREASE or DECREASE pad until the desired internal probe

temperature is displayed.

CAUTION: To prevent possible burns, do not unplug the probe from the outlet until the oven has cooled. Do not store the probe in the oven.

NOTE:

● If the probe is removed from the food before the

final temperature is reached, a tone will sound and the display will flash until the probe is removed from the oven.

● You can use the timer even though you cannot use

timed oven operations.

● A fan may turn on and off automatically to cool

internal parts. This is normal and the fan may continue to run even after the oven is turned off.

PROBE

7. When the internal temperature of the meat reaches the number you have set, the probe and the oven turn off and the oven control signals. To stop the signal, press the CLEAWOFF pad. Use hot pads to remove the probe from the food. Do not use tongs to pull on it–they might damage it.

5. Press the BAKE pad.

BAKE

6. Press the INCREASE or DECREASE pad.

The last oven set temperature appears in the

display. Continue pressing until the desired oven temperature is displayed.

The oven will start automatically. The words

“BAKE ON” and the roasting temperature you set will be in the display.

After a few seconds, the words “LO PROBE” will replace the roasting temperature in the display. After the internal temperature of the meat reaches

100°F.,

the changing internal temperature will be

shown in the display.

To change the oven temperature during the Roast cycle, press the BAKE pad and then

the INCREASE or DECREASE pad to get the new temperature.

Page 25

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 the Roasting Guide. For

roasts over 8 pounds, check with thermometer at

hour intervals after half the cooking 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 them from the oven. Be sure to cut across the grain of the meat.

REGULAR

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started

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

Q. Do I need to preheat my oven each time I cook

a roast or poultry?

A. It is not necessary to preheat your oven.

Q. When buying a roast, are there any special tips

half-

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

roasting a turkey?

A. Sealing the foil will steam the meat. Leaving it

unsealed allows the air to circulate and brown the meat.

ROAST~G GU~E

Make sure poultry is thawed before roasting.

Unthawed poultry often does not cook evenly.

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

“tent”

when

Oven

~pe

Meat

Tender cuts; rib,

sirloin tip, rump or top round* Lamb leg or bone-in shoulder*

Veal shoulder, leg or loin*

Pork

loin, rib or shoulder*

Ham, precooked

Poultry

Chicken or Duck

Turkey Turkey Breast

*FOr boneless rolled roasts Over

tThe

U. S. Department of Agriculture says “Rare beef is popular, but

food poisoning organisms may survive.” (Source: Safe Food Book. Your

high quality

Temperature

325°

325° 325° 325”

325°

325° 325°

inches thick, add 5 to 10

Doneness

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

Well

Done: Well Done: To Warm:

Well Done:

Well

Done: Well Done:

minutes per pound to times given above.

Approximate Roasting Time in Minutes per Pound

3 to 5 lbs. 24-33 18-22 35-39 22-29

4W5

21-25 2&23 25-30 30-35 28-33 3545 3040 3545

17–20 minutes per pound

3 to 5 lbs. 3540

10 to

18-25

3 to

3040

you

6 to 8 lbs.

30-35 24-28

3040

(any

weight)

Over 5

Ibs.

30-35

lbs.

should know that cooking it to only

Mtchen

Guide. USDA Rev. June 1985.)

Over 15 lbs.

15-20

to 9 lbs.

15-22

Internal

Temperature

140°?

160° 170°

140°t

160° 170° 170° 170° 140°

In breast

170°

In thigh

180°

In thigh:

185°–1900 170°

140°F.

means some

‘F.

—

Page 26

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

Turn the food only once during broiling. Time the foods for the first side according to the Broiling Guide.

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

1. If the meat has fat or gristle around the edge, cut

vertical slashes through both about 2 inches apart. If desired, the fat maybe trimmed, leaving a layer

about 1/8 inch thick.

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

3. Position a shelf on recommended shelf position as suggested in the Broiling Guide. Most broiling is done on E position,

to 208 volts, you may

4. Leave the door open to the broil stop position. The door

stays open by itself, yet the proper temperature is maintained in the oven.

but if your oven is connected

tish

to use a higher position.

b;””

Use of Aluminum Foil

You can and broiler grid. However, you must mold the foil tightly to the grid and cut slits in it just like the grid.

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

use

aluminum foil to line your broiler pan

the

slits, you are frying, not broiling.

HI=Q

Bf#L

6. Press the INCREASE pad once for HI Broil or press the DECREASE pad once for LO Broil. To change from HI Broil to LO Broil, press the BROIL pad then press the DECREASE pad once.

7. When broiling is finished press the pad. Serve the food immediately and leave the

pan

easiest cleaning.

NOTE: A fan may automatically turn on and off to

cool internal parts. This is normal, and the fan may

continue to run after the oven is turned off.

5. Press the BROIL pad.

CLEAWOFF

outside the oven to cool during the meal for

Questions and Answers

Q. Do I need to grease my broiler grid to prevent

meat from sticking?

A. No. The

heat, thus keeping the surface cool enough to prevent meat from sticking to the surface. However, spraying the broiler grid lightly with a vegetable cooking

spray before cooking will make clean-up easier.

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 the meat with tongs; piercing the meat with a fork also allows the juices to escape. When broiling poultry or fish, brush each side often with butter.

broiler grid is designed to reflect broiler

Q. Why are my meats not turning out as brown

as they should?

A. In some areas, the power (voltage) to the oven

may be low. In these cases, preheat the broil element 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 the food only once during broiling. You may need to move the food to a higher shelf position.

Q. When broiling, is it necessary to always use

a grid in the pan?

A. Yes. Using the grid 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 grid and stay cooler, thus preventing

excessive spatter

smoking.

Page 27

● Always use the broiler pan and grid that comes with

your oven. It is designed to minimize smoking and spattering by trapping the juices in the shielded lower part of the pan.

● The oven door should be open to the broil

stop position.

● For steaks and chops, slash fat evenly around the

outside edges of the meat. To slash, cut crosswise through the outer fat surface just to the edge of the meat. Use tongs to turn the meat over to prevent

piercing the meat and losing the juices.

● If desired, marinate meats or chicken before

broiling, or brush with barbecue sauce last 5 to

10 minutes only.

Quantity

Food Ground Beef

Well Done

Beef Steaks Rare Medium

Well Done Rare

Medium Well Done

Chicken

Bakery Products Bread (Toast) or English Muffins

Lobster Tails

Fish l-lb. fillets-1/4 to

Ham Slices

(~recooked)

Pork Chops

Well Done

Lamb Chops Medium Well Done Medium Well Done

Thickness

lb. (4 patties),

1/2 to

4 lbs. (16 patties)

3/4 to 1 inch thick (1 to

inch thick

(2 to

1 whole (2 to 2X lbs.), split lengthwise

Breast

2 to 4 slices 2 (split)

2-4 (6 to 8 oz. each)

1/2 inch thick

1/2

1 inch thick 2 (1/2 inch thick)

2 (1 inch thick), about 1 lb.

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

andor

3/4

inch thick

lbs.)

inch thick

Shelf

Positior

E E

Time, Minutes

First Side

8 10 12

10 15

25 25

13-16

6 8

12 14 17

● When arranging food on the pan, do not let fatty

edges hang over the sides because the dripping fat could soil the oven bottom.

● The broiler does not need to be preheated. However,

for very thin foods, or to

increa~e

browning, preheat

if desired.

● Frozen steaks

cm,

be broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this guide 1 M times per side.

● Use LO Broil to cook foods such as poultry or thick

pork chops thoroughly without over-browning them.

● If your oven is connected to 208 volts, rare

steaks may be broiled by preheating the broiler

and positioning the oven shelf one position higher.

Second Side

Time, Minutes

6 8

14-16

20-25

Comments

Space evenly.

Steaks less than

3/4

inch thick

are difficult to cook rare. Slash fat.

Brush each side with melted butter.

Broil skin-side-down first.

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

Do not

turn over

Cut through back of open. Brush with melted butter before

broiling and after

Handle and turn very carefully.

shell.

Spread

hdf

of broiling time.

Brush with lemon butter before and during cooking, if desired.

9 10 12

12–14

Slash fat.

Page 28

OPEMT~G

Normal Cleaning Time: 3 hours

Before a Clean Cycle

The oven must be completely cool in order to set

the self-clean cycle.

recommend venting using a ventilation fan or hood during the first clean cycle.

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

NOTE: The oven shelves and the convection roasting rack may be cleaned in the self-cleaning oven. However, they will darken, lose their luster and become hard to slide.

2. Wipe up any the bake element to wipe up the oven floor. Both the bake and clean cycle. If you use soap to wipe up any excess, rinse thoroughly to prevent staining during the clean cycle.

Oven vent grille

Oven front frame

spillovers, brojl

wjth

an open window or

self-

residue or ash. Gently lift

elements are cleaned in the

self-

SELF-CLEA~G

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

Clean the outside front of the oven door with

soap and water. Also use soap and water to clean under the oven vent grille. Do not use abrasives or oven cleaners.

Make sure the oven light bulb cover is in place.

Do not rub or clean the door

the fiberglass material of the gasket has an extremely low resistance to abrasion. An intact

Oven

light

and well-f energy-efficient oven operation and good baking results. If you notice the gasket becoming worn, frayed or damaged in displaced on the door, you should have it replaced.

4. Close the oven door and make sure the oven light is off. If the oven light is not turned off, the life of the bulb will be shortened or it may burn out immediately. The door latches automatically after the clean cycle is set.

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

combination of any of these

high clean-cycle temperature may porcelain finish of the oven.

hting

OVEN

self-

gasket—

oven door gasket is essential for

any

way or if it has become

Droducts DIUS

dama~e

the

~~=fle

Oven door

outside the

gasket

Area

inside the

gasket

Page 29

How to Set Oven for Cleaning

Quick Reminder:

1. Press the AUTO SELF CLEAN pad.

2. Press the INCREASE or DECREASE pad until the desired Clean Time appears.

If the oven is too hot and you start to set a clean

cycle, the word “OFF”

Allow additional time for cooling before you try to set the cycle.

1. Follow the directions in the Before a Clean Cycle section.

AUTO SELF

CLEAN

2. After closing the door, press the

AUTO SELF CLEAN pad.

3. Press the INCREASE or

DECREASE pad until the desired Clean Time is displayed.

Clean Time is normally 3 hours. You can change the Clean Time to any time between 2 and 4 hours, depending on the amount of soil in your oven.

will

appear in the display.

The self-clean cycle will automatically begin after

“CLE~”

cycle is set. The words “ON” and “LOCK” will appear in the display when the door automatically locks. It will not be possible to open the oven door until the temperature drops below the lock temperature and the LOCK light goes off.

4. When the LOCK light is off, open the door. NOTE:

STOP

TIME

❑

●

The word “door” will be displayed, the word

“LOCK” will flash and oven control will signal if you set the clean cycle and forget to close the oven door.

● A fan may automatically turn on and off to cool

internal parts. This is normal, and the fan may

continue to run after the oven is turned off.

is displayed and the time for the clean

● You can find out when the clean

cycle will be finished by pressing

the STOP TIME pad.

To Stop a Clean Cycle

Press the

CLEAWOFF

pad.

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

(continued next page)

Page 30

OPEMT~G

SELF-CLEA~G

(continued)

After Self-Cleaning

You may notice some white ash in the oven. Just wipe it up with a damp cloth after the oven cools.

If white spots remain, remove them with a soap-filled steel wool pad. Be sure to rinse thoroughly with a

vinegar and water mixture. These deposits are usually

a salt residue that cannot be removed by the clean cycle. If the oven is not clean after one clean cycle,

repeat the cycle.

How to Set Delay Start of Cleaning

Quick Reminder:

1. Press the AUTO SELF CLEAN pad.

2. Press the INCREASE or DECREASE pad until the desired Clean Time appears.

3. Press the STOP TIME pad.

4. Press the INCREASE pad until the desired Stop Time appears in the display.

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

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

1. Follow the directions in the Before a Clean Cycle

section.

AUTO SELF

CLEAN

2. After closing the door, press the AUTO SELF CLEAN pad.

3. Press the INCREASE or DECREASE

pad to enter the Clean Time.

OWN

NOTE:

● No functions can be programmed before the door

automatically unlocks.

● If the shelves have become hard to slide, wipe the

shelf supports with cooking oil.

The earliest Stop Time will be the Clean Time

selected plus the time of day. For example: If

the Clean Time is three hours and the time of day

6:00,

the Stop Time that appears in the display

will be

The self-clean cycle will automatically begin after “CLEAN” is displayed and the time for the clean cycle is set. The words “ON” and “LOCK” will appear in the display when the door automatically locks. It will not be possible to open the oven door until the temperature drops below the lock temperature and the LOCK light goes off.

6. When the LOCK light is off, open the door.

NOTE:

AUTO SELF

CLEAN

● A fan may automatically turn on and off to cool

intemrd

continue to run after the oven is turned off.

9:00.

5. Press the INCREASE pad to change the Stop Time to a later time of day if

desired. For example: If you set Stop Time at cycle door latches automatically.

● During a delayed self-clean operation

you can find out when the oven is set to turn on by pressing and holding the AUTO SELF CLEAN pad for 3 seconds.

parts. This is normal, and the fan may

11:00,

oven will start clean

at8:O0 and end at 11:00. The

STOP

TIME

4. Press the STOP TIME pad. “STOP TIME” and the earliest Stop Time you can set will appear in the display.

Page 31

Questions

and

Answers

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

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

If the clock is not set to the correct time of day

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

Q. Can I use commercial oven cleaners on any

part of my self-cleaning oven?

A. No cleaners or coatings should be used around

any part of this oven. If you do use them and do not thoroughly rinse the oven with water, wiping it absolutely clean afterward, the residue can scar the oven surface and damage metal parts the next time the oven is automatically cleaned.

Q. What should I do if excessive smoking occurs

during cleaning?

A. This is caused by excessive soil. Turn the oven off.

Open the windows to rid the room of smoke. Wait until the oven has cooled and the word “LOCK” is

off in the display. Wipe up the excess soil and reset

the clean cycle.

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

during cleaning normal?

Yes. This is the sound of the metal heating

and cooling during both the cooking and cleaning functions.

Q. Should there be any odor during the cleaning?

A. Yes, there will be an odor during the first

few cleanings. Failure to wipe out excessive soil might also cause a strong odor when cleaning.

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

surface of my oven?

A. This is a normal condition, resulting from

heating and cooling during cleaning. These lines

do not affect how your oven performs. Q. Why do I have ash left in my oven after cleaning? A. Some types of soil will leave a deposit which is ash.

It can be removed with a damp sponge or cloth. Q. My oven shelves do not slide easily. What is

the matter?

A. After many cleanings, the oven shelves will lose

their luster and become hard to slide. To make the

shelves slide more easily, wipe the shelf supports

with cooking oil.

Q. My oven shelves have become gray after the

self-clean cycle. Is this normal?

A. Yes. After the self-clean cycle, the shelves will lose

some luster and discolor to a deep gray color.

Page 32

CAm Am CLEAN~G

Proper care and cleaning are important so your oven will give you efficient and satisfactory service. Follow these directions carefully in caring for your oven to assure safe and proper maintenance.

BE SURE ELECTRICAL POWER IS OFF BEFORE CLEANING ANY PART OF THE

OVEN.

Oven Shelves and the Convection Roasting Rack

Clean the shelves

and the convection

roasting rack with

an abrasive cleanser or steel wool.

After cleaning, rinse the shelves and the rack with clean water and dry with a clean cloth.

NOTE: The oven shelves may also be cleaned

in the self-cleaning oven. However, the shelves will

darken in color, lose their luster and become hard to slide if cleaned during the self-cleaning cycle. Wipe the shelf supports with cooking oil after self-cleaning to make shelves slide more easily.

Broiler Pan and Grid

After broiling, remove

the broiler pan from the oven. Remove the grid from the pan. Carefully pour out grease from the pan into a proper container.

Wash and rinse the broiler pan and grid in hot water

with a soap-filled or plastic scouring pad.

If food has burned on,

while hot and cover with wet paper towels or a dishcloth. Soaking the pan will remove burned on foods.

sprin~e

the grid with detergent

The broiler pan and grid may be cleaned with a commercial oven cleaner.

Both the broiler pan and grid can also be cleaned in the dishwasher.

Do not clean the broiler pan or grid in the cleaning oven.

Do not store a soiled broiler pan and grid anywhere in the oven.

self-

Oven Heating Elements

Do not clean the bake element or the broil element. Any soil will burn

off when the elements are heated. The bake element can be lifted gently to clean the oven floor. If

residue or ash accumulate around the bake element gently wipe around the element with warm water.

spillovers,

Oven,Light Bulb

NOTE: The glass cover should be removed only when

cold. Wearing latex gloves may offer a better grip. The light bulb is located on the top of the oven.

Before replacing the bulb, disconnect electrical power to the oven at the main fuse or circuit breaker panel. Let the bulb cool completely before removing

it. For your safety, do not touch a hot bulb with a

damp cloth. If you do, the bulb will break.

To remove: Turn to remove the

cover, then remove the bulb. To replace: Put in a new 40-watt

appliance bulb. NOTE:

● A 40-watt appliance bulb is

smaller than a standard 40-watt household bulb.

● Install and tighten the cover.

Reconnect electrical power to the oven.

Broil Element

Bake Element

—

●

, Socket

‘“’b l~~fi Ma

JLength

Glass

Cover

! I

—

?$&&;>

Page 33

Lift-Off Oven Door

The oven door is removable,

but it is heavy. You may need help removing and replacing the door. Do not lift the door by the handle. This can cause the glass to break or can cause damage to the door.

To remove the door, open it a

few

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

NOTE:

● Be careful not to place hands between the hinge

and the oven door frame.

● While working in the oven area, cover the hinges

with towels or empty paper towel rolls to prevent pinched fingers.

To replace the door, make sure the hinges are in the special stop position. Position the slots in the bottom of the door squarely over the hinges. Then lower the door slowly and evenly over both hinges at the same time. If hinges snap back towards the oven frame, pull them back out.

‘

TO CLEAN THE DOOR:

Inside of the door:

● Because the area inside the gasket is cleaned during

the self clean cycle, you do not need to clean this by hand. Any soap left on the liner causes additional stains when the oven is heated.

The area outside the gasket can be cleaned with

a scouring pad.

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

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

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

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

bottom to allow for proper air circulation.

“’~%’

Ik!l

Inside Gasket

Control Panel

It’s a good idea to wipe the control panel after each use. Clean with mild soap and water or vinegar

and water, rinse with clean water and polish dry with a soft cloth.

Probe

The temperature probe may be cleaned with soap and

water or a soap-filled scouring pad. Cool the temperature probe before cleaning. Scour stubborn spots with a soap-filled scouring pad, rinse and dry.

Do not immerse the temperature probe in water. Do not store the temperature probe in the oven.

Outiide of the door:

● Use soap and water to thoroughly clean the top,

sides and front of the oven door. Rinse well. You

may

also use a glass cleaner to clean the glass on

the outside of the door.

Do not use abrasive cleansers, strong liquid cleansers,

plastic scouring pads or oven cleansers on the

control panel—they will damage the finish. A 50/50 solution of vinegar and hot water solution works well.

—

Page 34

_-—

PROBLEM

“F-” AND A

FLASH IN

OVEN WILL NOT

OVEN LIGHT

DOES NOT WORK FOOD DOES NOT

BROIL PROPERLY

FOOD DOES NOT ROAST

OR BAKE PROPERLY

~VEN ‘~LL

SELF-CLEAN

DOOR

A~R

CONTROL SIGNALS AFTER ENTERING COOK OR STOP

OVEN TEMPERATURE TOO HOT OR TOO COLD

“BURNING” OR “OILY” ODOR EMITTING

OVEN WHEN TURNED ON

skRONG

OVEN NOT CLEAN

AFTER CLEAN

“door” APPEARS IN THE DISPLAY

FAN NOISE

NUMBER

THE

DISPLAY

WORK

NOT

WILL

NOT OPEN

SELF-CLEAN CYCLE

TfME

TWE

FROM

oDoR

CYCLE

QUESTIONS?

USE THIS PROBLEM SOLVER

POSSIBLE CAUSE

● This is function error code. Press the CLEAWOFF pad. Allow the oven to cool

one hour. Place the oven back into operation. If function error occurs again,

disconnect

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

● The oven controls are not properly set.

● The light bulb is loose or defective. Tighten or replace.

● The switch operating the ove~ light is broken. Call for service.

●

Oven

controls

● Door not left open to the broil stop position as recommended.

● Improper shelf position being used. See the Broiling Guide.

* Food is being cooked on a hot

Cookware is

● Low voltage. See the Broiling section.

●

Aluminum foil used on

and slit as recommended.

●

Oven

Shelf

●

Incorrect cookware or cookware

. Oven thermostat needs adjustment. See the

* Oven

temperature is

Allow the oven to cool to

●

When the temperature has

door can be opened.

●

This is reminding you to enter a bake temperature.

● Oven thermostat needs adjustment. See the Adjust the Oven Thermostat—

This is normal in a new oven and will

set a self-clean cycle for a minimum of 3

Cleaniqg Oven section.

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

first few

●

Oven controls not

● Heavily soiled ovens require 372-to 4-hour Clean Time.

“

Heavy

●

Oven door not closed after self-clean cycle is selected.

● Door is still locked and you are trying to enter an oven cooking operation.

● A fan may automatically turn on and

and

the fan may continue to run even after the oven is off.

power to the oven and call for service.

not

set properly. See the

not

suitable for broiling.

the

broiler pan and grid has not been fitted properly

controls not set properly.

~sition

is incorrect. See the Roasting or Baking section.

pan.

See the

Broiling

Baking or Roasting section.

improper size is being used.

Yourse§ion.

too high to

Yourse§ion.

times the oven is used. This is temporary.

set

properly. See

spillqvers sho~d

be cleaned up

set self-clean operation.

room

temperature and reset the controls.

fallen

below

the

disap~ar

the

Operating the Self-Cleaning Oven section.

befo~e

off

section.

Adjust the

locking temperature

in time. To speed the process,

h;urs.

See the Operating

starting clean cycle.

cool

internal parts. This is normal

Oven

Thermostat—

the-Self-

If you need more help...

Cail,

toll free:

GE Answer

Center@

800.626.2000 consumer information service

Page 35

We’ll Be There

With the purchase

lforrnation

or assistance from GE, we’ll be there.

ofyour

new GE appliance, receive the assurance that

ifyou

All

you have to do is call—toll-free!

ever need

In-Home Repair

Sewice

80MEXARES(80M32-273fl

A GE consumer service professional will provide expert repair service, scheduled at company-operated locations offer you service today or tomorrow, or at your convenience

factog-trained

Our repairs can be handled in just 1 visit.

GEAnswer

Whatever

information service is available to help. Your call—and your question—will be

ans~t’ered

Center

a time that’s convenient

(7:00

a.m. to

technicians know your appliance inside and out–so most

7:00

p.m. weekdays, 9:00 a.m. to 2:00 p.m. Saturdays).

Center

yoLu-

question about any GE major appliance, GE Answer Center@

promptly and courteously. And you can call any time. GE Answer

service is open 24 hours a day, 7 days a week.

For Customers With Special

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.

for

you. Many GE Consumer Semice

Ieeds...

Consumers with impaired hearing or speech who have access to a

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

call information or service.

TDD or a conventional teletypewriter may

Sewice

Contracts

80&626-2224

You can have the secure fkeling that GE Consumer Service will still be there after your warranty expires. Purchase a GE contract while your warranty is still

effect

in you’re assured of

Parts

and you’ll receive a substantial discount. With a multiple-year contract,

f’uture service at today’s prices.

andAccessories

—

Page 36

YOUR GE BUILT-IN OVEN

WARRANTY

Staple sales slip or

cancelled

check

here. Proof of original purchase date

is needed to obtain service

under warranty.

WHAT IS COVERED

WHAT IS NOT COVERED

FULL ONE-YEAR WARRANTY

For one year from date of original purchase, we will provide, free of charge, your

any

because of a manufacturing defect.

. Service trips to your home to

teach you how to use the product.

questions about operating the dealer or our Consumer Affairs

office at the address below, or call, toll free:

GE Answer

800.626.2000 consumer information service

Improper installation.

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

with the product.

patis and service labor in

home to repair or replace

pati of

Read your Use and Care material. If you then have any

product please contact your

you have an installation

problem, contact your dealer or

installer. You are responsible for

Installation Instructions provided

the oven that fails

Cente@

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

D.C.

and Washington, warranty is the same except that it is LIMITED because you must pay

to ship the product to the service

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

All warranty service will be

provided by our Factory Service Centers or by our authorized Customer normal working hours.

Should your appliance need service, during warranty period or beyond, call 800-GE-CARES (800-432-2737).

● 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.

Care@

In Alaska the

servicers during

Some

states

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.

Recycled Paper

Part No. 164 D2966P103

No.

49-8583

Pub

10-94

do not allow the

exclusion or limitation of incidental or consequential damages, so the above limitation

If further help is needed concerning this warranty, write:

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

or exclusion

Warrantor: General Electric Company

JTF JTF JTF

Printed in LaFayette,