GE LGB356GER, LGB336GER Use and Care Manual

Contents

Aluminum Foil Anti-Tip Device Appliance Registration

Care and Cleaning Clock/Timer Consumer Services Features Flooring Installation Instructions Leveling

Model and Serial Numbers 2,31 Oven

Air Adjustment Baking Broiler Pan and Rack 16,18,25 Broiling/BroilinE Guide 18.19

5,15,18,25

3,30,38

23-28

6,7

2943

10–22

14,15

Door Removal Light;Bulb Replacement 10,27

Oven Bottom Preheating Roasting/RoastinE Guide 16,17 SeIf-Cleaning Shelves

Thermostat Adjustment 12 Power Outage Problem Solver Safety Instructions Surface Cooking

Control Settings Cookware Tips Flame Size Lighting Instructions 8,9

14,17,18

11, 14,25

25.37

20-22

8, 10

44,45

2-5 8,9

8 9

9,36,43

Model

LGB336GER LGB356GER

Control Settirws

Warranty

Back Cover

Use and Care & Installation

HELP US HELP YOU...

Read this book carefully.

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

Keep it handy for answers to your questions.

If you don’t understand something or need more help, write (include

your phone number):

Consumer Affairs Appliance Park Louisville, KY 40225

Write down the model and serial numbers.

Depending on your range, you’11 find the model and serial numbers on a label on the front of the range, behind the kick panel, storage drawer or broiler drawer.

These numbers are also on the Consumer Product Ownership

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

Model Number

Serial Number

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

If ou received

Ja amaged range...

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

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

Check the Problem Solver in the back of this book. It lists causes of

minor operating problems that you can correct yourself.

IF YOU NEED SERVICE...

To obtain service, see the FIRST, contact the people who FINALLY, if your problem is stiH Consumer Services page in the back of this book. - -

To obtain replacement parts, contact RCA/GE Service Centers.

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.

serviced your appliance. Explain why you ‘are no~‘pleased. In-most cases, this will solve the problem.

NEXT, if you are still not pleased, 20 North Wacker Drive write all the details—including Chicago, IL 60606 your phone number—to:

Manager, Consumer Relations Appliance Park Louisville, KY 40225

W-G: Iftheinformationin thismamudisnotfollowedexactly,a fireorexplosionmayresult causingproperty

—Donotstoreor usegasolinem other

flammablevaporsandliquidsinthevicinity ofthisoranyotherappliance.

—WHATTODOIFYOUSMELLGAS

● Donottryto lightanyappliance.

● Donottouchanyekctrkal switch;do not bya qualifkdinstaller,serviceagencyor

damage,personalinjuryordeath.

● Immediatelycallyourgassupplierfroma

neighbor’sphone.Followthe-gassupplier% instructions.

● Ifyoucannotreachyourgassupplier,CM

thefm department ‘

—Installationandservicemustbeperformed

useanyphoneinyourbuilding. thegassupplier.

not resolved, write:

Major Appliance Consumer

Action Panel

INIPCRT.AXT SAFETY INSTRUCTIONS

Read d] i~s~~~ti~~ before using this appliance.

IMI?OR’TANI’SAFETY M)~lcE

The California Safe Drinking Enforcement Act requires the Gov~mor of

California [o pubiish a list of subst~nces !mown

to the state to callse cancer. birth defects or other

reproductive harm, and requires businesses to warn customers of potential exposure to such substances.

Gas appliances can cause minor exposure to four of these substances. namely benzene. carbon

monoxide. formaldehyde and soot, caused primarily by the incomplete combustion of natural gas or LP fuels. Properly adjusted bwmers. indicated by a bluish rather than a yellow flame. will minimize

incomplete combustion. Exposure to these

substances can be minimized by venting with an open window or using a ventilation fm or hood.

When

●

Have the installer show you the location of the

You (At Your Range

range gas cut-off valve and how to shut it off ii!necessary.

●

Have your range instded and properly grounded by a qualified installer, in accordance

with the Installation Instructions, Any adjustment and se~ice should be performed only by qualified

gas range installers or service technicians.

}Vaterand Toxic

● After proionged use of a range, high floor

temperatures may result and many floor

coverings will not withstand this kind of use. Never install the range over vinyl tile or linoleum that cannot withstand such type of use. ~Never install it directly over interior kitchen carpeting.

Using Your Range

● Don’t leave children alone or unattended where

a range is M or in operation. They could be

seriously burned.

● ?)on?t allow anyone to climb, stand m=hang On

the door, storage or broiler drawer (on models so equipped) or range top. They could damage

the ronge and even tip it over, causing severe personal injury.

● c.AUT1ON: lTEIVIS OF INTEREST TO

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

ARANGE<HILDREN

CLIMBING ON THE RANGE TO REACH ITEMS COULD BE SERIOUSLY INJURED.

WAltiYIi!iG-AII ranges can tip and injury could result. To prevent accidental tipping of ke-

range, attach an approved Anti-Tip

●

Plug your range into a 12&voIt grounded

CM&;I)d ‘1,II(; ::~i ..: ,lU1

.-+-..

~‘>‘“-- +C~1~~.IY2; j{~u~[1~~i~z1~~~.-j~j~j~-.~~L4.> LA.....

“‘- ‘t“::~e rccnd <;”.:ti:lGifi<

of the home electrical system, it is your personalresponsibility and obligation to have an ungrounded outlet replaced with a properly grounded, threeprong outlet in accordance with the National Electrical Code. In Canada, the appliance must be electrically grounded in accordance with the Canadian Electrical Code. Do not use an extension cord with this appliance.

●

Be sure all packing materials are removed from the range before operating it to prevent fire or

smoke damage should the packing material ignite.

●

Locate range out of kitchen traffic path and out of drafty locations to prevent poor air circulation.

●

Be sure your range is correctly adjusted by a qualified service ~echnician or ins~ailer for the type of gas (naturai or IX) that is to be used.

Your range can be converted for use with either type of gas. See Installation Instructions.

I / a

~ wall tor any reason, make sure the

I Anti-T~pdevice shofild engage and ‘ preventthe range from tipping over.

If you pull the range out from the

..,. . .

Anti-Tip device is engaged-when you push the range back against the wall.

Let burner grates and other surfaces cool

before touching them or leaving them where chiidren can reach them.

Never wear loose fitting or hanging garments

whiie using the appliance. Be careful when

reaching for items stored in cabinets over the cooktop. Flammable materiai could be ignited- if brought in contact with flame or hot oven surfaces and may cause severe bums.

(continued netipage)

.“

IMPORTANT SAFETY II?ETIUJC’IIXW

(continued)

c For your safety, never use your appliance for

warming or heating the room.

c Do not use water on grease fires. Never pick up

a flaming pan. Turn off burner, then smother

.4 ‘ fkming pan by covering pan

*_(’

completely with well-fitting lid. cookie sheet or flat tray.Flaming grease outside a pan can be put out by covering with

baking soda or, if available, a multi-purpose dry chemical or foam-type fire extinguisher.

● Do not store flammable materials in an oven,

a range storage drawer, kick panel, or near a cooktop.

● Do not store or use combustible materials,

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

cDo not Ietcooking grease or other flammable

materials accumulate in or near the range.

● W-hen cooking pork, follow the directions

exactly and always cook the meat to an internal temperature of at least 170*F. This assures that, in the remote possibility that trichina may be present in the meat, it will be killed and the meat will be safe to eat.

Surface Cooking

● Always use the LITE position when

igniting top burners and make sure the

burners have ignited.

● Never leave surface burners unattended at

high flame settings. Boilover causes smoking and greasy spillovers that may catch on fire.

● Adjust top burner flame size so it does not

extend beyond the edge of the cookware.

Excessive flame is hazardous.

● Use only dry pot holders-moist or damp pot

holders on hot surfaces may result in bums from steam. Do not let pot holders come near open flames when lifting cookware. Do not

use a towel or other bulky cloth in place of a pot holder.

. To minimize the possibility of burns, ignition

of flammable materials, and spillage, turn cookware handles toward the side or back of the range without extending over adjacent burners.

● Always turn surface burner to OFF before

removing cookware.

. Carefully watch foods being fried at a high

flame setting.

s Never Mock the vents (air openings) of the

range. They provide the air inlet and outlet that

are necessary for the range to operate properly with correct combustion. Air openings are located at the rear of the cooktop, at the top and bottom of the oven door, and at the bottom of the range, under the kick panel. storage drawer or broiler drawer (depending on the model).

● Do not use a wok on models with sealed burners

if the wok has a round metal ring that is placed over the burner grate to support the wok. This

ring acts as a heat trap, which may damage the burner grate and burner head. Also, it may cause

the burner to work improperly. This may cause a carbon monoxide level above that allowed by current standards, resulting in a health hazard.

● 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 least possible amount of fat for effective

shallow or deep-fat frying. Filling the pan too full of fat can cause spillovers when food is added.

. If a combination of oils or fats wiil be used

in fryingj stir together before heating or as fats

melt slowly.

● Always heat fat slowly, and watch as it heats.

c Use a deep fat thermometer whenever

possible to prevent overheating fat beyond the smoking point.

● Use proper pan size—Avoid pans that are

unstable or easily tipped. Select cookware having flat bottoms large enough to properly contain food

and avoid boilovers and spillovers and large enough to cover burner grate. This will both save cleaning time and prevent hazardous accumulations of food, since heavy spattering or spillovers left on range can ignite. Use pans with handles that can be easily grasped and remain cool.

● When using glass cookware9 make sure it is -

designed for top-of-range cooking.

● Keepall plastics away from top burners.

● Do not leave plastic

items on the

cooktop— they may

melt if left too close to the vent.

● Do not leave anv

Vent appearance and location vary

items on the co&top. The hot air from the vent may ignite ~kmmabie items and will increase pressure in closed containers, which may cause them to burst.

● To avoid the possibility of a burn. alwavs be

certain that the contr& for all burner; are at the OFI?position and all grates are cool before attempting to remove them.

●

When flaming foods are under the hood, turn the fan off. The fan, if operating, may spread the flames.

●

If range is located near a window, do not hang long curtains that could blow over the top burners and create a fire hazard.

●

If you smell gas, turn off the gas to the ranize and call a qualified service technician. Never

us; an

open flame to locate a leak.

. Use on~y glass cookware that is recommended

for use in gas ovens.

● Always remove broiler pan from oven as soon

as you finish broiling. Grease left in the pan can catch fire if oven is used without removing the grease from the broiler pan.

● When broiling, if meat is too close to the flame,

the fat may ignite. Trim excess fat to prevent excessive flare-ups.

● lMake sure broiler pan is in place correctly to

reduce the possibility of grease fires.

. If you should have a grease fire in the broiler

pan, turnoff oven, and keep oven door closed to

contain fire until it bums out.

Cleaning Your Range

-1

● Clean only parts listed in this Use

and Care-G-tide.

● Keep range clean and free of

accumulations of grease or spillovers, which may ignite.

Baking, Broiling and Roasting

● Do not use oven for a storage area. Items

stored in the oven can ignite.

*Stand away Irom the range when opening the

door of a hot oven. The hot air and steam that escape can cause burns to hands, face and eyes.

● Keep oven free from grease buildup.

● Place oven sheives in desired position while

oven is COO1.

● 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. The lowest

position“R” is not designed to slide.

● Don’t heat unopened food containers in the

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

● Don’t use aluminum foil anywhere in the oven

except as described in this book. Misuse could

result in a fire hazard or damage to the range.

Self-Cleaning Oven

. Do not clean door gasket. The door gasket is

essential for a good seal. Care should be taken not to mb. L,mxige m move :he gasket.

● Do not use oven cleaners. No commercial oven

cleaner or oven liner protective coating of any kind should be used in or around any part of the oven.

● Before self-cleaning the oven, remove broiler

pan and other cookware.

If You Need Service

● Read ‘gTheProblem solver” in the back of

this guide.

cDon’t attempt to repair or replace any part of

yourrangeunlessitisspecifically recommended

in this

referred to a qualified technician.

guide.All other servicing should be

SAVE THESE

● When using cooking or roasting bags in oven,

follow the manufacturer’s directions.

INSTRUCTIONS

FEATURES

OF’YCMJRRANGE

7!’7??

I II

.—

r /

H I II llL\\\s

: I la

Your range is equipped with one of the two types of surface burners shown above,

6 i

‘i

Feature index (Not all models have all features. Appearance of features varies.)

See page

1 OVEN SET Knob 2 Oven “On” Indicator Light 10 3 Oven Cleaning Indicator Light 21 4 Automatic Oven Timer, Clock and Minute Timer

5 Oven Vent 4,5,11,28 6 OVEN TEMP Knob

7 Grates, Drip Pans (on some models) and Surface Burners

8 Surface Burner Controls 8

9 Cooktop

10 Broiler Pan and Rack 16, 18,25 11 Oven Shelves (Easily removed or repositioned on shelf supports.) 12 Oven Shelf Supports 13 Oven Gasket 14 Storage Drawer or Kick Panel (depending on model)

15 Model and Serial Numbers (On front frame of range, behind storage drawer

or kick panel.)

9,23,24

25,28

11, 14,25

5,20,22,26

27,28

2,31

16 Removable Oven Door (Easily removed for oven cleaning.) 17 Anti-Tip Device (Lower right rear comer on range back.

See Installation Instructions.)

18 Oven Bottom

19 Oven Interior Light 20 Oven Door Latch (Use for Self-Cleaning cycle only.) 21 Oven Light On/Off Switch (on some models)

Air Vents

3,30,38

25,37

10,27 14-22

4,5, 11,28

Electric Ignition

SURFACE COOKING

Your surface burners are lighted by electric ignition, eliminating the need for standing pilot lights with constantly burning flames.

In case of a power failure, you can light the surface

burners on your range with a match. Hold a lighted match to the burner, then turn the knob to the LITE position. Use extreme caution when lighting burners

this way.

Surface burners in use when an electrical power failure occurs will continue to operate normally.

Surface Burner Controls

Knobs that turn the surface burners on and off are marked as to which burners they control. The two knobs on the left control the left front and left rear burners. The two knobs on the right control the right front and right rear burners.

On ranges with sealed burners:

● The smaller burner (right rear position) will give

the best simmer results.

● The right front burner is higher powered than the

others and will bring liquids to a boil quicker (natural gas installations only).

The electrode of the spark igniter is exposed.

When one burner is turned to LITE, all the burners spark. Do not attempt to disassemble or clean around any burner while another burner is on. An electric shock may result, which could cause

you toknockover hot cookware.

Before Lighting a Burner

“ If drip pans are supplied with your range, they

should be used at all times.

c Make sure both grates on one side of the range are in

place before using either burner.

To Light a Surface Burner

Push the control knob in and turn it to LITE. You will hear

a little “clicking” noise—the sound of the electric spark igniting the burner.

After the burner ignites, turn the knob to adjust the flame size.

After Lighting a Burner

. Check to be sure the burner you turned on is the one

you want to use.

● Do not operate a burner for an extended period

of time without cookware on the grate. The finish on the grate may chip without cookware to absorb

the heat.

. Be sure the burners and grates are cod before you

place your hand, a pot holder, cleaning cloths or other materials on them.

. .

/’

How to Select Flame Size

Watch the tlame, not the knob, as you reduce heat. The flame size on a gas burner should match the cookware you are using. FOR SAFE HANDLING OF COOKWARE NEVER LET THE FLAME

EXTEND LrP THE SIDES OF THE COOKWARE. Any flame larger than the bottom of the cookware is wasted and only serves to heat the handle.

Top-of-Range Cookware

Aluminum: Medium-weight cookware is

recommended because it heats quickly and evenly. Most foods brown evenly in an aluminum skillet. Use

saucepans with tight-fitting lids when cooking with minimum amounts of water.

Cast-Iron: If heated slowly, most skillets will give satisfactory results.

Enamelware: Under some conditions, the enamel of some cookware may melt. Follow cookware manufacturer’s recommendations for cooking methods.

Glass: There are two types of glass cookware-those

for oven use only and those for top-of-range cooking (saucepans, coffee and teapots). Glass conducts heat very slowly.

Heatproof Glass Ceramic: Can be used for either surface or oven cooking. It conducts heat very slowly and cools very slowly. Check cookware manufacturer’s directions to be sure it can be used on gas ranges.

Stainless Steel: This metal alone has poor heating properties and is usually combined with copper, aluminum or other metals for improved heat distribution. Combination metal skillets usually work satisfactorily if they are used with medium heat as the manufacturer recommends.

I I

Wok Cooking

(on models with sealed burners)

● We recommend that you

use only a flat-bottomed wok. They are available at your local retail store.

● Do not use woks that have

support rings. Use of these types of woks, with or without the ring in place, can be dangerous. Placing the ring over the burner grate may cause the burner to work improperly resulting in carbon monoxide levels above allowable current

standards. This could be dangerous to your health. Do not try to use such woks without the ring. You could be seriously burned if the wok tipped over.

s**.ss -

Use of Stove Top Grills

(on models with sealed burners)

,,,:.,

...

:..,

,,,

,,::,

.:.

Do not use stove top grills ., on your sealed gas burners.

If you use the stove top

grill on the sealed gas burner it will cause incomplete combustion

and can result in exDosure

to carbon monoxid~ levels

above allowable current standards.

This can be hazardous to your health.

::.:.~,:

,,,:..::

,,.,.

,.:,.:

.,r.

USING YOUR OVEN

Before Using Your Oven

Be sure you understand how to set the controls properly, Practice removing and replacing the shelves while the oven is cool. Read the information and tips on the following pages. Keep this book handy where you can refer to it, especially during the first weeks of using your new range.

Electric Ignition

The oven burner and broil burner are lighted by

electric ignition.

To light either burner, turn the OVEN SET knob to

the desired oven operation and the OVEN TEMP knob to the desired temperature. The burner should ignite within 30-90 seconds.

After the oven reaches the selected temperature, the oven burner cycles-off completely, then on with a full flame—to keep the oven temperature controlled.

OVEN SET Control

The OVEN SET control has

settings for BAKE, BROIL, TIME BAKE and CLEAN. When you turn the knob to the desired setting, the proper burner is activated for that operation.

BAKE-Use this setting for all

normal oven operations—for example, for cooking roasts or casseroles. Only the bottom oven burner operates

during baking.

BROIL—Use this setting for broiling. Only the top

(broil) burner will operate.

TIME BAKE-Use this setting to turn the oven

on and off at specified times when you want cooking

to start and stop. See Automatic Oven Timer section.

CLEAN—Use this setting for the self-cleaning function only.

OVENSET

BAKE

Power Outage

CAUTION: DO NOT MAKE ANY ATTEMPT TO OPERATE THE ELECTRIC IGNITION OVEN DURING AN ELECTRICAL POWER FAILURE. The oven or broiler cannot be lit during a power failure. Gas will not flow unless the glow bar is hot.

If the oven is in use when a power failure occurs,

the oven burner shuts off and cannot be re-lit until

power is restored.

OVEN TEMP Control

OVENTEMP

%0s @

OFF

Iu s

The OVEN TEMP control

maintains the temperature you

set for normal oven operation as well as for broiling. Push in and &

turn to set temperatures or to set into CLEAN position.

OFF—Shuts off power to the oven controls. Oven will not operate. The OVEN TEMP knob should be turned to OFF whenever the oven is not in use.

For normal oven operation, push in and turn the knob to the desired temperature. It will normally take

30-90 seconds before the flame comes on. After the oven reaches the selected temperature, the

oven burner cycles-off completely, then on with a

full flame-to keep the oven temperature controlled.

Oven Indicator Light

The oven indicator light glows until the oven reaches your selected temperature, then goes off and on with the oven burner(s) during cooki~g.

Oven Light

The oven light comes on automatically when the door

is opened. Some models have a switch on the lower con~rol panel that allows you to turn the light on or off when the door is closed.

Oven Moisture

As your oven heats up, the temperature change of the air in the oven may cause water droplets to form on the door glass. These droplets are harmless and will evaporate as the oven continues to heat up.

Oven Vents

The oven is vented through duct openings at the rear of the cooktop. See Features section. Do not block these openings when cooking in the oven—it is important that the flow of hot air from the oven and fresh air to the oven burners be uninterrupted.

● The vent openings and

nearby surfaces may become hot. Do not touch them.

. Do not leave plastic

items on the cooktopthey may melt if left too close to the vent.

Vent appearance and location varv

. ...

./ -- ,

Oven 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 “stop” position. Place the cookware on the shelf, then slide the shelf back into the oven. This will eliminate reaching into the hot oven.

To remove a shelf from the oven, pull it toward you, tilt front end upward and pull shelf out.

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

—T————n Ii

● Handles of pots and pans on the cooktop may

become hot if left too close to the vent.

“Metal items will become very hot if they are left

on the cooktop and could cause burns.

● Do not leave any items on the cooktop. The hot air

from the vent may ignite flammable items and will increase pressure in closed containers, which may cause them to burst.

Shelf Positions

The oven has five shelf supports for normal baking and roasting identified in this illustration as A (bottom), B, C, D and E (top). It also has a special low shelf position (R) for roasting extra large items, such as a large turkey—the shelf is-not designed to slide out at this position. Shelf positions for cooking are suggested on Baking and Roasting pages.

(continued next page)

USING YOUR OVEN

(continued)

Oven Temperature Adjustment

The temperature control in your new oven has been

carefully adjusted to provide accurate temperatures. However, if your new oven is replacing one you have used for several years, you may notice a difference in the degree of browning or the length of time required when using your favorite recipes. This is because oven temperature controls have a tendency to “drift” over a period of years.

Before attempting to have the temperature of your new oven changed, be sure you have carefully followed the baking time

and temperature

recommended by the recipe.

Then, tier you have used ‘tie

oven a few times and you

feel the oven is too hot or too

cool, there is a simple

adjustment you can make yourself on the OVEN TEMP knob.

OVENTEMP

OFF

‘~os @

Front of OVEN TEMP

49+

knob.

Note position of pointer to screw

before adjustment

Cooler

Pull the knob off the shaft and look at the back side. There is a disc in the center of the knob skirt with a pointer opposite one of the screws.

To make an adjustment, cwefully loosen

(approximately one turn), but do not completely remove, the two screws that hold the skirt to the knob. Hold the knob blade in one hand and the outer skirt in the other hand.

To raise the oven temperature, move the screw opposite

the pointer toward the right. You’11hear a click for each notch you move the knob. To lower the temperature, move the screw opposite the pointer toward the left.

Each click will change the oven temperature approximately 10°F. (Range is plus or minus 60° from the arrow.)

We suggest that you make the adjustment one click from the original setting and check oven performance before making any additional adjustments.

After the adjustment is made, press skirt and knob together and retighten screws so they are snug, but be careful not to overtighten. Re-install knob on range

and check performance.

Hotter

CLOCK AND TIMERS

Clock and Minute Timer

To set the clock, push the knob in and turn the clock hands to the

correct time. Then let the knob out and continue turning to OFF. The Minute Timer has been combined with the range clock. Use

it to time cooking operations. You’11recognize it as the pointer that is different in color from the clock hands.

Minutes are marked up to 60 on the center ring of the clock.

To set the Minute Timer, turn the knob to the left, without pushing

in, until the pointer reaches the number of minutes you want to time.

At the end of the set time, a buzzer sounds to tell you time is up. Turn the knob, without pushing in, until the pointer reaches

OFF and the buzzer stops.

Automatic Oven Timer

This Timer will automatically start and stop your oven for you.

Here’s what you do:

1. Make sure both your range clock and the DELAY START dial

show the correct time of day. When either the DELAY START dial or STOP TIME dial is pushed in and turned, it will “pop” into place when the time shown on the range clock is reached.

2. Set the DELAY START control. Push in and turn the DELAY START dial to the time you want the oven to turn itself on. (If you want it to start cooking immediately, do not set DELAY START time.)

3. Set the STOP TIME control. Push in and turn the STOP TIME knob to the time you want the oven to turn itself off.

NOTE: There must be at least a half-hour difference between the

DELAY START and STOP TIME dials, and times can be set only

up to 1t hours and 45 minutes in advance.

4. Set the OVEN SET knob to TIME BAKE,

5. Set the OVEN TEMP knob to the desired cooking temperature.

The oven will turn itself on immediately unless you have set the DELAY START control for a later starting time. It will operate

at the temperature you selected and turn itself off at the Stop Time

you selected. After you take your food out of the oven, be sure to turn the

OVEN TEMP knob to OFF.

STOPTIME

DELAYSTART

PUSHTO TURN

How To Set Your Range For Baking

BAKING

1. To avoid possible burns, place the shelves in the

correct position before you turn the oven on.

2. Turn OVEN SET knob to BAKE or TIME BAKE and turn OVEN TEMP knob to desired temperature.

Oven Shelves

Amange 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 I ~he second or third shelf from the bottom. See the chart for suggested shelf positions.

3. Check food for doneness at minimum time on

recipe. Cook longer if necessary. Turn OVEN TEMP knob to OFF and remove food.

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

For best baking results, follow these suggestions:

I Type of Food

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

I Bundt or pound cakes

Pies or pie shells Frozen pies

Shelf Position

Bor C

I Aor B !

Bor C

A (on cookie sheet)

I I

Preheating

Preheat the oven if the recipe calls for it. Preheat means bringing the oven up to the specified temperature before putting in the food. To preheat, set the oven at the correct temperature-selecting a higher temperature does not shorten preheat time.

Preheating is necessary for good results when baking cakes, cookies, pastry and breads. For most casseroles

and roasts, preheating is not necessary. For ovens without a preheat indicator light or tone, preheat 10

minutes. After the oven is preheated place the food

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

Casseroles

Bor C

Pan Placement

For even cooking and proper browning, there must be

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 front or to the back of the oven.

Pans should not touch each other or the walls of the oven. Allow 1 to 1!4 inch space between pans as well as from the back of the oven, the door and the sides. If you 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 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. spillover by placing it Do not use a cookie sheet so large that it touches the

walls or the door of the oven. For best results, use only one cookie sheet in the oven

at a time.

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 cover a shelf entirely with a large cookie sheet or

aluminum foil. This

will disturb the heat circulation and results

in poor baking. A

smaller sheet of foil

may be used to catch a

on a lower-shelf se;eral inches below

the food.

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 o’i~rilow. Check the recipe to make sure the pan size used is the one recommended.

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 also absorb heat. When baking

in glass baking dishes, lower the temperature by 25”F. and use the recommended cooking time in the recipe. This is not necessary when baking pies or casseroles.

Don’t Peek

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

DO NOT open the door to check until the minimum time. Opening the oven door frequently during cooking allows heat to escape and makes baking times longer. Your baking results may also be affected.

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