GE Monogram ZEK736GP, Monogram ZEK737WP Use And Care Manual

Page 1
Monogam.
b--2z
Use
md Cme
for
ZEK~36GP
ZEK73W
Built-In Convection Wall
men
1992
Monogam.TM
27” Se~Chaning Convection
&en
m100
Rev. 1
Page 2
Introduction
Your new Monogram built-in convection oven makes an eloquent statement of style, convenience and kitchen planning flexibility. Whether you chose it for its purity of design, time-saving convection cooking capability, assiduous attention to detail—or for all of these reasons—you’ll find that your Monogram built-in oven’s superior blend of form and function will delight you for years to come.
The
ZEK736GP and ZEK737GP Monogram built-in convection ovens were
designed to provide the flexibility to blend in with your kitchen
cabinetry.
Their sleek design can be beautifully integrated in the kitchen. The information on the following pages will help you operate and maintain
your built-in oven properly. If you have any other questions—please call the
GE Answer Center” 800.626.2000.
Contenti
Aluminum Foil .....................22, 28
Appliance Registration .................3
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18–22
Broiling .................................27–29
Broiling Guide ............................29
Care and Cleaning
Broiler Pan and Grid ............34
Cleaning Guide ....................36
Oven
Door............................35
Oven Shelves .......................35
Probe ....................................36
Clock and Timer
.......................8, 9
Control Panel ................................7
Convection Cooking .............12–18
Convection Baking ........13–15
Convection Roasting . . . . . . 16–18
Special Roasting Rack .........16
Features . . . . . . . . . . . . . . . . . . . . . . . . . ................6
Light, Bulb Replacement ......11, 34
Model and Serial
Number.............3
Multi-Shelf Baking .....................13
Offset Shelf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
10
Preheating ...................................21
Problem Solver ...........................37
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....23–26
Roasting Guide ...........................26
Roasting with Probe
..............24–26
Safety Instructions ....................4, 5
Self-Cleaning Instructions ....30–33
Shelves ................10,
11, 13, 21,
35
Thermostat Adjustment ..............11
Timed Baking .......................19,
20
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ........39
Questions? Call GE Answer
Center@
800.626.2000
2
Page 3
Before using your oven, read this book carefully.
It is intended to help you operate and maintain your new oven properly. Keep it handy for answers to your questions. If you don’t understand something or need more help, write (include your
phone number):
Consumer Affairs GE Appliances Appliance Park Louisville, KY 40225
Write down the model and serial numbers.
You’ll find them on a label on the front of the 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
Use these numbers in any correspondence or service calls
Serial Number
concerning your oven.
If you received a damaged oven...
Immediately contact the dealer (or builder) that sold you the
oven.
Save time and money. Before you request service...
Check the Problem Solver in the back of this book. It lists causes of minor operating problems that you can correct yourself.
If you need service...
To obtain service, see the Consumer Services page in the back of this book.
We’re proud of our service and want you to be pleased. If for some reason you are not happy with the service you receive, here are three steps to follow for further help.
FIRST, contact the people who serviced your appliance. Explain why you are not pleased. In most cases, this will solve the problem.
NEXT, if you are still not pleased, write all the details—including your phone number—to:
Manager, Consumer Relations GE Appliances Appliance Park Louisville, KY 40225
FINALLY, if your problem is still not resolved, write:
Major Appliance Consumer
Action Panel
20 North
Wacker
Drive
Chicago, IL 60606
3
Page 4
WORTANT
SAFETY
~STRUCTIONS
Read W instructions before using this appliance.
IMPORTANT SAFETY NOTICE
Never wear loose-fitting or hanging garments
The California Safe Drinking Water and Toxic
whtie
using the appliance. Be careful when
Enforcement Act requires the Governor of
reaching for items stored in cabinets over the
California to publish a list of substances known to
oven. Flammable material could be ignited if
the state to cause birth defects or other reproductive
brought in contact with hot heating elements and
harm, and requires businesses to warn customers of
may cause severe burns.
potential exposure to such substances.
Use
only dry pot holders—moist or
The fiberglass insulation in self-clean ovens gives
damp pot holders on hot surfaces
off a very small amount of carbon monoxide during
may result in burns from steam.
the cleaning cycle. Exposure can
be
minimized by
Do not let pot holders touch hot heating elements,
venting
with an
open
window or
using
a ventilation
Do not use a towel or other bulky cloth.
fan
or~ood. ‘
For your safety, never use your appliance for
When using electrical appliances, basic
warming or heating the
room.
safety precautions should be followed, including
the
following:
c
DO NOT STORE OR USE COMBUSTIBLE
MATERIALS. GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN
* Have the installer show you the location
of the circuit breaker or fuse. Mark it for easy reference.
Use this appliance
ordy
for its intended use as
described in this manual.
* Be sure your appliance is properly installed and
grounded by a qualified technician in accordance with the provided installation instructions.
Don’t attempt to repair or replace any part of
your oven unless it is specifically recommended in this book. 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 THE FUSE
OR
SWITCHING OFF
THE CIRCUIT
BREA~R.
Do not leave children
alon=hildren
should not be left alone or unattended in an area where an appliance is in use. They
should
never be allowed
to
sit or stand on any part of the appliance.
Don’t allow anyone to climb, stand or hang on
the door. They could damage the
oven
or cause
severe personal injury.
CAUTION:
ITEMS
OF INTEREST TO CHILDREN SHOULD NOT BE STORED IN CABINETS ABOVE AN OVEN. CHILDREN CLIMBING ON THE OVEN TO REACH ITEMS COULD BE
SERIOUSLY mJuRED+
THE VICINITY OF THIS OR ANY OTHER APPLIANCE.
Do not let cooking grease or other flammable
materials accumulate in or near the oven.
e
d
‘9
c
Do not use water on grease fires.
Flame in oven can be smothered by completely closing door and
touching the
CLEAWOFF
pad or use a dry
chemical or foam-type extinguisher.
Do not touch heating elements or interior
surface of oven. These surfaces maybe 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 surface units, areas nearby surface units or any interior area of the oven;
allow
sufficient time for cooling first.
Potentially hot surfaces include the oven vent opening, surfaces near the opening, crevices
around the oven door, the edges of the door
window, and metal trim parts above the door. Remember: The inside surface of the oven may
be hot when the door is opened.
When cooking pork, follow the directions
exactly and always cook the meat to an internal
temperature of at least
170°F.
This assures that, in the remote possibility that trichina may be present in the meat, it will be killed and the meat will be safe to eat.
4
Page 5
Oven
SeW-Cleaning Oven
c
Stand away from oven when opening the door.
Do not clean the door gasket. me door gasket is
Hot
air or steam which escapes can cause
essential for a good seal.
Care
should be taken not
burns to hands, face
andor
eyes.
to rub, damage or move the gasket.
Don’t heat unopened food containers in the
Do not use oven cleaners. No commercial
oven. Pressure could build up and the
oven cleaner or oven liner protective coating of
container could burs~ causing an injury.
my
kind should be used in or
around
any part
Keep oven
vent
ducts unobstructed.
of the oven.
~
Keep oven free from grease
Before self-cleaning the
oven,
remove broiler
buildup.
pan, grid and other cookware.
Place oven shelf in desired position while
Be sure to wipe up excess spillage before starting
oven is cool. If shelves must be handled when
the self-cleaning operation.
hot, do not let pot holder contact heating units
U
the self-cleaning mode malfunctions, turn off
in
the oven.
and disconnect the power supply. Have serviced
Pulling out shelf to the shelf stop is a
by a qualified technician.
convenience in lifting heavy foods. It is also a precaution against burns from touching hot
;urfaces
of the door or oven walls.
-
SAVE
T~SE
When
using
cooking or roasting bags in
oven?
follow the manufacturer’s directions.
mSTRUCTIONS
Do not use your oven to dry newspapers. If
overheated, they can catch fire.
Do not use oven for a storage area. Items stored
in an oven can ignite.
Do not leave paper producti, cooking
utenstis,
or food in the oven
when
not in use.
Do not use aluminum
foil
to line the oven
bottom, except as suggested in this book.
Improper installation of these liners may result in a risk of electric shock or fire.
Page 6
FEATURES OF YOUR
O~N
\
Feature Index
1 Oven Door Gasket
2 Convection Fan and Heating
Element (operates during convection cooking)
3 Model and Serial Number Location 4 Oven Broil Unit 5 Oven Vent 6 Automatic Oven Door Latch 7 Oven Control, Clock and Timer 8 Oven Vent Grille 9 Oven Interior Light
6
Explained
on page
5,30,35
12
3
27,36
5
31,32
8,9
30
11,34
Explained
Feature Index
on
page
10 Probe Outlet
11 Oven Shelf Supports
12 Oven Shelves
(number of shelves may vary) 13 Bake Unit 14 Removable Oven Door
with Window
16, 17, 25,26
12
11, 12
10,36
35
15 Broiler Pan and Grid,
16,23,
Roasting Rack and Stand
34,35
16 Probe
16, 17,24, 25,26,36
17 Cookie Sheets (2 large, 1 small)
When using all three cookie sheets
at once, place the smaller one on
the offset shelf.
12,22
Page 7
FEATURES OF YOUR OVEN CONTROL
1.
2.
3.
4.
5.
6.
7.
8.
9.
CONVECTION BAKE. Press this pad to select baking with convection.
BAKE. Press this pad to select bake function.
TfME DISPLAY.
Shows the time of day, the times
set for the timer or automatic oven operation.
OVEN OR PROBE TEMPERATURE AND
BROIL DISPLAY. Shows the oven temperature,
probe temperature or broil setting. FUNCTION INDICATORS. Lights up to
show whether oven is in bake, broil, convection bake, self-clean mode, set mode, or probe is selected.
INCREASE. Short taps to this pad increase time or temperature by small amounts. Press and hold pad to increase time or temperature by larger amounts.
COOK TIME. Use this pad for Timed Bake,
Timed Convection Bake and Timed Convection Roast operations.
TIMER ON/OFF. Press this pad to select 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 the TIMER ON/OFF pad.
PROBE. Press this pad when using the probe to
cook food.
10.
11.
12.
13.
14.
15.
16.
17.
OVEN LIGHT. Press this pad to turn the
oven light on or off.
CLEAWOFF. Press this pad to cancel all oven
operations except Clock and Timer. CLEAN. Press this pad to select the self-cleaning
function. See the Self-Cleaning Instructions. 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 TIME. Use this pad along with COOK TIME or CLEAN pad to set the oven to start and stop automatically at a time you select.
DECREASE. Short taps to this pad decrease
time or temperature by small amounts. Press and hold pad to decrease time or temperature by larger amounts.
PROGRAM STATUS. Words light up in the display to indicate what is in time display.
Programmed information can be displayed at any time by pressing the pad of the operation you want to see. For example, you can display the current time of day while the timer is counting
down by pressing the CLOCK pad.
BROIL.
Press this pad to select the broil function.
18. CONVECTION ROAST. Press this
Dad
to select
.
roasting with convection.
If “F-” and a number flash on display and the control beeps, this indicates function error code.
Press the CLEAWOFF pad. Allow oven to cool for one hour. Put oven back into operation. If function error code repeats, disconnect power to the oven and call for service.
7
Page 8
OVEN CONTROL, CLOCK AND
TMER
Clock To Set the Clock
The clock must be set for the
m
1.
Press the
automatic oven timing functions to
CLOCK
CLOCK pad. work properly. The time of day cannot be changed during a Timed Bake or CLEAN cycle.
2. Press the
A
INCREASE or DECREASE pad to set the time of day.
3. Press the CLOCK pad to start.
Timer To Set the Timer
The timer is a minute timer; it does
m
1. Press the TIMER
not control oven operations. The
TIMER
ON/OFF pad.
maximum setting on the timer is
ON/OFF
9
hours and 55 minutes.
2. Press the INCREASE or
DECREASE pad to set the amount of time on 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 hours and minutes.
“HR” will be in the display.
During the countdown, when the timer reaches the last minute, the display will change to seconds only and a single beep will sound.
To Reset Timer
If “TIMER” is showing, press the INCREASE or DECREASE PAD until desired time is reached. If
“TIMER” is not showing, touch TIMER ON/OFF pad first, then follow the instructions above to set the timer.
To Cancel Timer
Power Outage?
Press the TIMER ON/OFF pad
After a power outage, when power
until the word “TIMER” quits
is restored, the display will flash
flashing on the display (about
and time shown will no longer be
4 seconds).
correct-for example, after a 5-minute power interruption the clock will be 5 minutes slow.
All other functions that were in operation when the power went out will have to be programmed again.
End of Cycle Tones
The End of Cycle tone is a series of three beeps
followed by one beep every six seconds. If you would
like to remove the signal that beeps every six seconds, press and hold the
CLEAWOFF pad for 10 seconds.
To return the signal that beeps every six seconds, press and hold the
CLEAWOFF pad for 10 seconds.
Page 9
Display Messages
Programmed information can be displayed at any time by pressing the pad of the operation you want to see. For example, you can display the current time of day while the timer is counting down by pressing the CLOCK pad. Press the TIMER ON/OFF pad to return to the timer display.
To check the start time for delayed
If “door” appears on the display,
Bake or Self-Clean, press and hold
LOCK flashes, and the oven
BAKE or CLEAN pad for 3
control beeps, you set the
self-
seconds. The display will show the
clean cycle and did not shut the
bake or
clean
start time for as long
oven door. as you press the pad. When you release the pad, the display will return to the time of day or timer.
INCREASE and DECREASE Pad Speed
You can change the speed of the INCREASE and DECREASE pads.
While the oven is off and the time of day shows in
A
the display, press and hold the INCREASE and DECREASE pads and the TIMER ON/OFF pad at the same time for about 2 or 3 seconds.
A number from 1 to 5 will replace
“0:00”
in the
display. 1 is the slowest and 5 is the fastest. Use the
v
INCREASE or DECREASE pad to change the number, then press the CLEAWOFF pad to return to the time of day display.
Child Lockout Feature
Your built-in oven has a provision for locking the control panel to prevent the oven from being turned on accidentally.
~
To lock the control panel, press and hold the INCREASE and DECREASE pad and the STOP TIME pad at the same time for 2 seconds. The word “OFF” will appear and then disappear in the display and the control panel will be locked. During lockout, the word “OFF” will appear momentarily each time a cooking function pad is pressed.
To unlock the control panel, repeat the above procedure. The word “OFF” will appear in the display and then disappear after two seconds.
9
Page 10
US~G
YOUR OVEN
Before Using 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 inside of the oven. Look at the shelves. Take a practice run at removing and replacing them properly, to give sure, sturdy support.
3. Read over information and tips that follow.
4. Keep this book handy so you can refer to it, especially during the first weeks of using your new oven.
Oven Shelves
The shelves are designed with stop-locks so that when placed correctly on the shelf supports, they will stop before coming completely from the oven, and will not tilt when removing food from or placing food on
*
them. To remove the shelf from the oven, pull it forward to
the stop-locks and lift the front of the shelf. Be certain that the shelf is cool before touching it.
To replace the shelf in the oven, tilt the shelf up at the front and slide the curved extension of the shelf under stop-lock on shelf support. Then slide the shelf all the way into the oven.
II
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.
Offset Shelf
The offset shelf provides more cooking space between itself and the shelf above it. This allows more flexibility when placing foods in the oven. See the Multi-Shelf Baking section.
The offset shelf can be placed at any shelf position.
To remove the shelf, pull it forward to the stop-locks and lift the front of the shelf.
To replace the shelf, tilt the shelf up at the front and slide the curved extension of the shelf under
stop-
locks on shelf supports. Then slide the shelf all the way into the oven.
Page 11
Shelf Positions
The oven has four shelf supports identified in this illustration as A (bottom), B, C and D (top).
See the Multi-Shelf baking section for shelf
placement suggestions.
Oven Light
The light comes on automatically when the door is opened.
m
OVEN
Use the pad on the control panel to turn the light on
LIGHT
and off when the door is closed.
Adjusting Oven Thermostat
When cooking food for the first time in your new oven, use time given on recipes as a guide. Oven
thermostats, over a period of years, may “drift” from the factory setting and the differences in timing between an old and a new oven of 5 to 10 minutes are not unusual. Your oven has been set correctly at the factory and is more likely to be accurate than the oven which it replaced.
If you think the oven should be hotter or cooler, you can adjust it yourself. To decide how much to change the temperature, set the oven temperature
25°F.
higher or lower than the temperature in your recipe, then bake. The results of this “test” should give you an idea of how much the temperature should be changed.
The thermostat adjustment for Bake does not affect Convection Bake or Convection Roast. To adjust these, press the CONVECTION
BA~
or the CONVECTION ROAST pad instead of the
BA~
pad when following the steps under To Adjust
Temperature in the right hand column of this page.
To Adjust Temperature:
~
1. Press the
BA~
pad.
BAKE
,
2. Select an oven temperature between
500°F.
and
550°F.
3. Immediately, before “ON” appears, press and hold the
BA~
pad for about 4 seconds. The time
display will change to the oven adjustment display.
4. The oven temperature can be adjusted up
A
to
(+) 35°F.
hotter or (–)
35°F.
cooler. Use the INCREASE or DECREASE pad to select the desired change in the red display.
m
5. When you have made the
CLEAR
adjustment, press the CLEAWOFF
OFF
pad to go back to the time of day display. Use your oven as you would normally.
NOTE: This adjustment will not affect Broil or Clean temperatures. It will be retained in memory after a power failure.
11
Page 12
COWECTION COO~NG
What is Convection?
In a convection
Because food is heated faster in a convection
oven, a fan circulates
oven when using the convection modes, many types
hot air over, under and
of food can be cooked at lower temperatures than around the food. This those suggested for regular ovens. Do remember circulating hot air is
that recipe books often give times and temperatures evenly distributed for cooking in regular ovens. Convection ovens make throughout the oven it possible to reduce the temperature by
25°F.
For
cavity. As a result,
more information on adapting recipes, see the foods are evenly
cooke
Convection Cookbook. and browned— often
The convection oven fan shuts off when the oven door in less time with
convection heat.
is opened. DO NOT leave the door open for long
periods of time while using Convection Bake 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 not baked with convection 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 an all sides as if they were
cooked on a rotisserie. Using the roasting rack
provided, heated air 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.
Roasting pans with low sides to allow air movement
around food.
fiaditional
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
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 a pan with low sides. Hot air cannot circulate well around food in a pan with high sides.
12
Page 13
CO~CTION
BA~G
Adapting Recipes For Convection Baking
Use the temperature called for in your recipe.
Use pan size recommended in the recipe.
You may find that you need to reduce it by
25°F.,
depending on the type of food you are cooking.
For more information on adapting recipes, see the
Convection Cookbook. Preheating is not necessary with foods having a bake time of over 15 minutes.
Check foods for doneness at the minimum suggested cooking time.
Multi-Shelf Baking
Because heated air is circulated evenly throughout the
For two-shelf baking, place the offset shelf in the oven, foods can be baked with excellent results on
bottom (A) shelf position. Place the straight shelf in two or three shelves at a time. Multi-shelf
baking may
the third
(C)
shelf position.
increase cook times slightly for some foods but
~he
-
overall result is time saved. Cookies, muffins, biscuits, and other
quickbreads
give very good results
with multi-shelf baking.
When baking on three
r
shelves, divide the oven
/
into thirds by placing the
~
offset shelf in the third (C) shelf position and straight shelves in first (A) and fourth (D) shelf position.
fL
I
offset shelf
and then, using two pot holders, pull the shelf out by holding the sides of it. The offset shelf is low and you could be burned if you place your hand in the middle of the shelf and pull all the way out.
When baking four cake layers, four pies or four
loaves of bread, stagger
r
r
pan placement on two shelves (as shown) for best browning.
L
q
CAUTION: When you
E
are using the offset shelf in the lowest position (A), you
offset shelf
will need to use caution pulling the shelf out. We recommend that you pull the shelf out several inches
I
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
CONVEC~ON BA~
pad.
I
BAKE
I
2. Press the INCREASE or DECREASE pad.
The last oven set temperature appears in the display. Continue pressing until the desired temperature is displayed.
When the oven starts to heat, the word “ON” and
the.changing
temperature, starting at
100°F.,
will be displayed. When the oven reaches the temperature you set, a tone will sound.
m
3. Press the CLEAWOFF pad when
CLEAR
baking is finished.
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.
To change the oven temperature during the Convection Bake cycle, press the CONVECTION
BA=
pad and then the INCREASE or
DECREASE pad to get the new temperature.
13
Page 14
TMED
CONVECTION
BAmNG
How to Convection Time Bake
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.
m
To set the clock, first press the
CLOCK
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
The oven turns on right away, cooks for a preset length of time, and turns off automatically at the preset Stop Time.
To avoid possible burns, place the oven shelves in
the correct position before you turn the oven on.
m
1. Press the CONVECTION
CONVECTION
BAKE pad.
BAKE
L
1
n
2. Press the INCREASE or
A
DECREASE pad until desired temperature is displayed.
1
I
m
3. Press the COOK TIME pad.
COOK
TIME
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
CONV BAKE” and “COOK
TIME” will be displayed along with the oven temperature that you set and the cook time that you entered. When the oven starts to heat, the word “ON” and the changing temperature, starting at
100°F.,
will be displayed. 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.
1
5. At the end of Timed Convection
CLEAR
Bake, the display will show
“OHR:OO
OFF
COOK
TIME” and the oven
will
turn
off. Press the
CLEAWOFF
pad to
clear the display.
6. Remove food from the oven. Remember, foods
that are left in the oven continue cooking after
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.
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 oven light is off because heat from the bulb will speed harmful bacteria growth.
14
Page 15
How 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 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 desired stop time appears in display.
Delay Start and Automatic Stop is setting the oven control to turn the oven on and bake until a specific time.
For example: Let’s say it’s
2:00
and dinner time is
shortly after
7:00.
The recipe suggests 3 hours baking
time at
325°F.
Here’s how:
To avoid possible burns, place the shelves in the correct position before you program the oven.
m
1. Press the CONVECTION
CONVECTION
BAKE pad.
BAKE
~1
2. Press the INCREASE or DECREASE
A
,
,
COOK TIME
pad until “325°” is displayed.
3. Press the COOK TIME pad.
4. Press the INCREASE pad until
“3HR:OO”
appears in the display. Cook Time of 3 hours now appears in display.
1
5. Press the STOP TIME pad.
STOP
“SET STOP TIME” and the
TIME
earliest Stop Time you can set appear on the display. In this example,
“5:00”
and “COOK
STOP TIME” 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
2:00
and the Cook Time is 3 hours. Adding 3 hours to the time of day equals
5:00.
6. Change Stop Time from
5:00
to
7:00
by pressing
the INCREASE pad until
“7:00”
appears in the
display. The words “DELAY TIMED
CONV
BAKE” and “STOP TIME” appear in the display. At
4:00,
the oven will turn on automatically. When the oven starts to heat, the word “ON” and the changing temperature, starting at
100°F.,
will be displayed. The oven will cook for the programmed 3 hours and shut off automatically at
7:00.
7. At the end of Timed Convection Bake, the display will show
“OHR:OO
COOK TIME” and the oven
will turn off. Press the
CLEAWOFF pad to clear
the display.
8. Remove food from the oven. Remember, even though oven shuts off automatically, foods continue cooking after 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.
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.
15
Page 16
CO~CTION
ROASTmG
Meats cooked in a convection oven are dark brown on the outside and tender and juicy on the inside. In most cases, cooking time will be less when using the Convection Roast feature. Sometimes cooking time is reduced by 10 minutes per hour.
To make sure the meat is cooked the way you want it, we recommend using the temperature probe provided with the oven.
The special roasting rack and pan allow heated air to circulate over and under the meat. This allows the meat to brown on all sides.
Adapting Recipes for Convection Roasting
Use the temperature called for in
Check foods for doneness at the
For more information on
your recipe.
minimum suggested time.
adapting recipes, see the
Cooking time may be reduced.
Use the special roasting rack with
Convection Cookbook.
Preheating is not necessary.
the broiler pan and grid.
Convection Roasting Rack
Roasts or poultry should be cooked on the lowest shelf position (A) on the offset shelf.
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 offset shelf in the lowest shelf position (A).
CAUTION: When you are using the offset shelf in the lowest position (A), you will need to use caution when pulling the rack out. We recommend that you pull the shelf out several inches and then, using two pot holders, pull the shelf out by holding the sides of it. The shelf is low and you could be burned if you place your hand in the middle of the shelf and pull all the way out.
2. Place the broiler pan and grid on the roasting stand.
Place the roasting rack on the stand.
3. Place the meat on the special roasting rack.
roasting
rack
1
.
See the Roasting with the Probe section to insert the probe correctly.
16
Page 17
How to Set Your Oven for Convection Roasting When Using the Temperature Probe
The display will flash “Probe” and beep if the probe is inserted into the outlet but the oven is not programmed for the probe.
1. Place the offset shelf
in the lowest position (A). Insert the probe into meat.
2. Plug the probe into the outlet on the oven wall.
M&e sure it is
pushed all the way in. Close the oven door.
m
3. Press the PROBE pad.
PROBE
4. Press the INCREASE or DECREASE
A
pad until desired internal probe temperature is displayed.
m
5. Press the CONVECTION
CONVECTION
ROAST pad.
ROAST
m
7. When internal temperature of meat
CLEAR
reaches the number you have set, the
OFF
probe and the oven turn off and the
oven control signals. To stop 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.
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:
You will hear a fan while cooting with this feature.
The fan will stop when the door
fi opened, but the
heat will not turn off.
If you remove the food before the temperature is
reached, the oven beeps and the display flashes until the probe is removed.
To change oven temperature during the Convection Roast cycle, press the
CONVECTION ROAST pad and then press the INCREASE or DECREASE pad to get the new desired temperature.
6. Press the INCREASE or DECREASE pad.
The last oven set temperature appears in the display. Continue pressing until the desired temperature is displayed.
When the oven starts to heat, the words
“CONV
ON” and the roasting temperature you set will be on 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.
17
Page 18
ROAST~G GU~E
~pe
Meat
Tender cuts; rib, high quality sirloin tip, rump or top round*
Lamb leg or bone-in shoulder*
Ved
shoulder, leg or loin* Pork loin, rib or shoulder* Ham, precooked
Poultry
Chicken or Duck Chicken pieces
Turkey
Oven
Temperature
325°
325°
325° 325° 325°
325° 350°
325°
Doneness
Rare: Medium: Well Done: Rare: Medium: Well Done: Well Done: Well Done: To Warm:
Well Done: Well Done:
Well Done:
Approximate Roasting Time
in Minutes
per Pound
3 to 5
lbs.
6 to 8
Ibs.
2633
18-22
35-39
22-29
4W5
30-35
21-25
20-23
25–30
2428
3&35
28-33
3545
3040
3545
3040
17–20 minutes per pound (any weight)
3 to 5
lbs.
Over 5
lbs.
3540
30-35
3540
10 to 15
lbs.
Over 15
Ibs.
18-25
15-20
Internal Temperature
‘F.
140°–1500t
150°–1600 170°–1850
140°–1500t
150°–1600 170°–1850 170°–1800 170°–1800 115°–1200
185°–1900 185°–1900
In thigh:
185°–1900
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
7The
U. S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only
140°F.
means some
food poisoning organisms may
sumive.”
(Source: Safe Food Book.—Your
Ktchen
Guide. USDA Rev. June 1985.)
BA~G
Your oven temperature is controlled very accurately using an oven control system. We recommend that you operate the oven for a number of weeks to become familiar with your new oven’s performance. If you think an adjustment is necessary, see Adjusting Oven Thermostat section in this book.
How to Set Your Oven for Baking
To avoid possible burns, place
the shelves in the correct position before you turn the oven.
~
1.
Mess
tk
BAKE
BA~
pad.
n
2. Press the
A
INCREASE or DECREASE pad.
The last oven set temperature appears in the display. Continue pressing until the desired temperature is displayed.
When the oven starts to heat, the word “ON” and the changing temperature, starting at
100°F.,
will be displayed. When the oven reaches the temperature you set, a tone will sound.
~
3. Press the
I
I
CLEAR
J
CLEAWOFF pad
OFF
when baking is finished and then remove food from oven.
To change oven temperature during the
BA~
cycle, press
the
BA~
pad and then the INCREASE or DECREASE pad to get the new temperature.
18
Page 19
TMED BA~NG
How to Time Bake
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.
m
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
The oven will turn on immediately and cook for a
4. Press the INCREASE or DECREASE pad until
selected length of time. At the end of Cook Time the
desired length of baking time is displayed.
oven will turn off automatically.
The words “TIMED BAKE” and “COOK TIME”
To avoid possible burns, place the shelves in the
will be displayed along with the oven temperature
correct position before you turn the oven on.
that you set and the cook time that you entered.
m
1. Press the BAKE pad.
When the oven starts to heat, the word “ON” and the changing temperature, starting at
100°F.,
will be
BAKE
displayed. When the oven reaches the temperature
vou
set. a tone will sound. The oven will continue
n
2. Press the INCREASE or
A
DECREASE pad until desired temperature is displayed.
I
I
m
3. Press the COOK TIME pad.
COOK TIME
~o
cook’ for the programmed amount of time, then
shut off automatically.
5. Remove food from the oven. Remember, foods that are left in the oven continue cooking after controls are off.
NOTE: 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 oven light is off because heat from the bulb will speed harmful bacteria growth.
(continued next page)
19
Page 20
T-D
BAmG
(continued)
How to Set Delay Start and Automatic Stop
Quick Reminder
1. Press the BAKE pad.
2. Press the INCREASE or DECREASE pad to select 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 desired stop time appears in display.
Delay Start and Automatic Stop is setting the oven control to turn the oven on and bake until a specific time.
For example: Let’s say it’s
2:00
and dinner time is
shortly after
7:00.
The-recipe suggests 3 hours baking
time at
325°F.
Here’s how:
To avoid possible burns, place the shelves in the correct position before you program the oven.
m
1. Press the BAKE pad.
BAKE
I
I
n
2. Press the INCREASE or DECREASE
A
pad until “325°” is displayed.
m
5. Press the STOP TIME pad. “SET
STOP
STOP TIME” and the earliest Stop
TIME
Time you can set appear on the display. In this example,
“5:00”
and
“STOP TIME” appear on 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
2:00
and the Cook
Time is 3 hours. Adding 3 hours to the time of
day equals
5:00.
6. Change Stop Time from
5:00
to
7:00
by
pressing the INCREASE pad until
“7:00”
and
Stop Time appear in the display. The words
“DELAY TIMED BAKE” appear in the display. At
4:00,
the oven will turn on automatically. When the oven starts to heat, the word “ON” and the changing temperature, starting at
100°F.,
will be displayed. The oven will cook for the programmed 3 hours and shut off automatically at
7:00.
7. Remove food from the oven. Remember, even though oven shuts off automatically, foods continue cooking after controls are off.
NOTE: 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.
m
3. Press the COOK TIME pad.
COOK
TIME
4. Press the INCREASE pad until
“3HR:OO”
appears in the display. Cook Time of 3 hours now appears in display.
20
Page 21
BAmG
For best baking results, follow these suggestions:
Oven Shelves
Arrange the oven
shelf or shelves in the desired locations while the oven is cool. The correct shelf
position depends on the kind of food and the browning desired.
w
Y
As a general rule, place most foods in the middle of the oven, on either the second or third shelf from the
bottom. See the chart for suggested shelf positions.
~pe
of Food
Shelf Position
Angel
food cake
A
Biscuits or muffins
B or C
Cookies or cupcakes
B or C
Brownies
B or C
Layer cakes
B or C
I
Bundtor pound cakes
]
A
orB
I
I pies
oruie
shells
I
B
orC
I
Frozen pies
A (on cookie sheet)
I
Casseroles
I
B
orC
I
I Roasting
1
A
orB
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—selectin
g
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.
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.
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
%
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.
(continued next page)
21 ,
Page 22
BA~G
(continued)
Baking Guides
When using prepared baking mixes, follow package recipe or instructions for the best baking results.
Cookies
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 of the oven.
For best results during regular baking, use only one cookie sheet in the oven at a time on shelf at either position B or C. Also see the Multi-Shelf baking section.
Pies
Cakes
For best results, bake pies in dark, rough or dull pans,
When baking cakes, warped or bent pans will cause
to produce a browner, crisper crust. Frozen pies in foil
uneven baking results and poorly shaped products.
pans should be placed on an aluminum cookie sheet
A cake baked in a pan larger than the recipe
for baking since the shiny foil pan reflects heat away
recommended will usually be crisper, thinner and
from the pie crust; the cookie sheet helps retain it.
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.
Aluminum Foil
Never cover a shelf entirely with a large cookie sheet or aluminum foil. This will disturb the heat circulation and result in poor baking. A smaller sheet of foil may be used to catch a
spillover
by placing it
on a lower shelf several inches below the food.
Don’t Peek
Set the timer for the estimated cooking time and do
DO NOT open the door to check until the
not open the door to look at your food. Most recipes
minimum time. Opening the oven door frequently
provide minimum and maximum baking times such as
during cooking allows heat to escape and makes
“bake 30-40 minutes.”
baking times longer. Your baking results may also be affected.
22
Page 23
ROASTmG
Roasting is cooking by dry heat. Tender meat or Roasting is really a baking procedure used for poultry can be roasted uncovered in your oven.
meats. Therefore, oven controls are set for BAKE or
Roasting temperatures, which should be low and Timed Baking. (You may hear a slight clicking sound,
steady, keep spattering to a minimum.
indicating the oven is working properly.) Roasting is easy; just
follow
these steps:
1. Place the shelf in A or B position. No preheating
is necessary.
2. Check the weight of the meat. Place it, fat side up, (or for poultry breast-side-up) on a trivet 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 grid is a good pan for this.) Line the broiler pan with aluminum foil when using the pan for marinating, cooking with fruits, cooking heavily cured meats, or basting food during cooking. Avoid spilling these materials inside the oven or inside the oven door.
~
3. Press the BAKE pad.
BAKE
t
1
4. Press the INCREASE or DECREASE
A
pad. The last oven set temperature appears in
tie
display. Continue pressing until the desired temperature is displayed.
When the oven starts to heat, the word “ON” and the changing oven temperature, starting at
100°F.,
will be displayed. When the oven reaches the temperature you set, a tone will sound.
m
5. Press the CLEAWOFF pad when
CLEAR
roasting is finished.
OFF
Most meats continue to cook slightly while standing, after being removed from the oven. Standing time recommended for roasts is 10 to 20 minutes. This allows roasts to firm up and makes them easier to carve. Internal temperature will rise about 5° to
IO°F.;
to compensate for temperature increase, if desired,
remove the roast from the oven sooner (at 5° to
IO°F.
less than the temperature in the Roasting Guide). NOTE: You may wish to Time Bake, as described
in the Baking
se~tion
of this book, to turn oven on and
off automatically. Remember that food will continue to cook in the hot
oven and therefore should be removed when the desired internal temperature has been reached.
To change oven temperature during roasting,
press the BAKE pad and then the INCREASE or DECREASE pad to get new temperature.
Frozen Roasti
Frozen roasts of beef, pork, lamb, Thaw most frozen
poul~
before etc., can be started without roasting to ensure even doneness. thawing, but allow 10 to 25
Some commercial frozen poultry
minutes per pound additional time
can be cooked successfully without (10 minutes per pound for roasts thawing. Follow directions given under 5 pounds, more time for
on package label.
larger roasts).
23
Page 24
ROAST~G
WITH
T~
PROBE
See the Roasting Guide.
Correct Placement of the Temperature Probe
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 on the oven wall.
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
Probe
+
Plug
Handles
(appearance may vary)
After preparing the meat and placing it on a trivet or
2. Insert the probe
on the broiler pan grid, follow these steps for proper
into the meat up to
urobe Dlacement.
the point marked
L
.
1. Lay the probe on the
outside of
tie
meat along the top or side and mark with your finger where the edge
of the meat comes to on the probe. Point
should rest in the
center of the thickest meaty part of the roast.
off with your finger. It should not touch bone, fat or gristle. No more than
~o
inches of the probe, not counting the handle, should be left exposed outside the meat.
Ham or Lamb
Poultry
Casseroles or Fish
Insert
urobe
into meatiest Part of
Insert probe into cut end, meatiest
inner
[high
from below and parallel
Insert probe into center of dishes
part of ham or lamb without a
to the leg of a whole turkey.
bone. For bone-in ham or lamb,
such as meat loaf or casseroles. When cooking fish, insert probe
insert probe into center of lowest
from just above gill into meatiest
large muscle or joint.
area, parallel to backbone.
24
Page 25
How to Set the Oven When Using the Temperature Probe
The display will flash “PROBE” and beep if the probe is inserted into the outlet, but the oven is not programmed for the probe.
1.
Insert probe into the meat.
2. Plug the probe into
the outlet on the
,:,<~g:-. IN
(+
.
.
oven wall. M&e
&Lfi,:~’’”-
sure it’s pushed all
~
the way in. Close
E
K
“-=
the oven door.
~
3. Press the PROBE pad.
PROBE
I
I
n
4. Press the INCREASE or DECREASE
A
pad until desired internal probe temperature is displayed.
L
I
m
5. Press the BAKE pad.
BAKE
1
I
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.
When the oven starts to heat, the words
“BA~
ON” and the roasting temperature you set will be in the display.
After a few seconds, the words “LO
PROBE7’
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.
7. When the internal temperature of meat
CLEAR
reaches the number you have set, the
OFF
probe and the oven turn off and the oven control signals. To stop 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.
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 you remove the food before the temperature is reached, the oven beeps and the display flashes until the probe is removed.
To change oven temperature during the Roast cycle, press the BAKE pad and then
the INCREASE or DECREASE pad to get the
new temperature.
(continued next page)
25
Page 26
ROAST~G
WITH THE PROBE
(continued)
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 if you did not use the probe while cooking. Temperatures are shown in the Roasting Guide. For roasts over 8
lbs.,
check with thermometer at half-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 from oven. Be sure to cut across the grain of the meat.
Q. Do I need to preheat my oven each time I cook a
roast or poultry?
A. It is rarely necessary to preheat your oven. Preheat
only for very small roasts, which cook a short length of time.
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
A. Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.
Q. Can I seal the sides of my foil “tent” when
roasting a turkey?
A. Sealing the foil will steam the meat. Leaving it
unsealed allows the air to circulate and brown the meat.
Tvpe
Meat
Tender cuts; rib, high quality sirloin tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin* Pork loin, rib or shoulder* Ham, precooked
Poultry
Chicken or Duck Chicken pieces
Turkey
ROAST~G GU~E
Oven
Temperature
325°
325°
325° 325° 325°
325° 350°
325°
Doneness
Rare: Medium: Well Done: Rare: Medium: Well Done: Well Done: Well Done: To Warm:
Well Done: Well Done:
Well Done:
Approximate Roasting
Time
in Minutes per Pound 3 to 5
Ibs.
6 to 8
lbs.
24-33
18-22
35–39
22-29
4045
30-35
21-25
20-23
25-30
24-28
30-35
28-33
3545
3040
3545
3040
17-20 tinutes per pound (any weight)
3
to 5 lbs.
Over 5
lbs.
3540
30-35
3540
10 to 15
lbs.
Over 15
lbs.
18-25
15–20
I
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
Internal
Temperature
‘F.
140°–1500t
150°–1600 170°–1850 140°-15007 150°–1600 170°–1850 170°–1800 170°–1800 115°–1200
185°–1900 185°–1900
In thigh:
185°–1900
tThe U. S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only
140°F.
means some
food poisoning organisms may survive.”
(Source: Safe Food Book.—Your
Htchen
Guide. USDA Rev. June 1985.)
26
Page 27
BROmmG
Broiling is cooking food by intense radiant heat from the upper broil unit in
the oven. Most fish and tender cuts of meat can be broiled. Follow these
steps to keep spattering and smoking to a minimum.
1. If meat has fat or gristle near edge, cut vertical
slashes through both about 2 inches apart. If desired, fat may be trimmed, leaving layer about
1/8 inch thick.
2. Place meat on broiler grid in broiler pan. Always use grid so fat drips into broiler pan; otherwise
juices may become hot enough to catch fire.
3. Position a shelf on the recommended shelf position
as suggested in the Broiling Guide.
4. Leave door open to
broil stop position.
The door stays open by itself, yet the proper temperature is maintained in the oven.
m
5. Press the BROIL pad.
BROIL
I
I
I
A
I
I
r
I
I
I
J
6. Press the INCREASE pad for
HI broil or press the DECREASE pad for LO broil.
To change from HI Broil to LO Broil, press the DECREASE pad once.
NOTE: Chicken and ham are broiled at
LO broil in order to cook food without
overbrowning
it.
7. Turn food only once
during broiling. Time
$/
-
foods for first side
~“
.D
according to the Broiling Guide.
/+
~. ‘.-
Turn food, then use times given for second side as a guide to
prefemed
doneness. (Where two thicknesses and times are given together, use first times given for thinnest food.)
3
8. When broiling is finished press
CLEAR
the CLEAWOFF pad. Serve food
OFF
immediately, and leave pan outside oven to cool during meal for easiest cleaning.
(~ontinued
next page)
27
Page 28
BRO~ING
(continued)
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan 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 the slits, you are frying, not broiling.
Questions and Answers
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 and smoking.
Q. Should I salt the meat
before broiling?
A. No. Salt draws out the juices
and allows them to evaporate. Always salt after cooking. Turn meat with tongs; piercing meat with a fork also allows juices to escape. When broiling poultry or fish, brush each side often with butter.
Q. Why are my meats not
turning out as brown as they should?
A. In some areas, the power
(voltage) to the range maybe low. In these cases, preheat the broil unit for 10 minutes before placing broiler pan with food in oven. Check to see if you are using the recommended shelf position. Broil for longest period of time indicated in the Broiling Guide. Turn food only once during broiling.
Q. Do I need to grease my
broiler grid to prevent meat
from sticking?
A. No. The broiler grid is
designed to reflect broiler 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 cleanup easier.
28
Page 29
BRO~~G
GU~E
1. Always use the broiler pan and grid that comes
5. When arranging food on the pan, do not let fatty
with your oven. It is designed to minimize smoking
edges
hang over the sides, which could soil the
and spattering by trapping juices in the shielded
-
lower part of the pan.
2. The oven door should be open to the broil stop
position.
3. 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 meat over to prevent piercing the meat and losing juices.
4. If desired, marinate meats or chicken before
broiling,
or brush with barbecue sauce last 5 to
oven with fat dripping.
6. The broiler does not need to be preheated. However, for very thin foods, or to increase browning, preheat if desired.
7. Frozen steaks can be broiled by positioning the oven shelf at next lowest shelf position and
increasing cooking time given in this guide
1% times per side.
10 min;tes
only.
HI or
LO
Broil
HI
First Side
rime, Minutes
4%
Second Side
rime, Minutes Comments
Food
Bacou
4%
Arrange
in single layer.
Ground Beef
Well
Done
Beef Steaks
Rare
Medium
Well
Done
Rare Medium
Well Done
Chickeu
Space evenly.
7
Up to 8 patties take about same time.
HI
10
1 inch thick
Ic
HI
LO
6 8
12 10
15
25 35
5
Steaks less than 1 inch thick cook
6
through before browning. Pan frying
11
is recommended.
(1 to
1X Ibs.)
I
c
c
1X
inch thick
I
c
(2 to 2fi
Ibs.)
c
7–8
Slash fat.
1416
20-25 10–15
I
Reduce time about 5 to 10 minutes
per side for cut-up chicken. Brush each side with melted butter. Broil
skin-side-
down first.
Bakery Products
Bread (Toast) or Toaster Pastries
English
Muffins
+
2 to 4 slices
c
1 pkg. (2)
2 (split)
c
24
B
(6 to 8 oz. each)
HI
1 S–2
34
13–16
1/2
Space evenly. Place English muffins cut-side-up and brush
witb
butter,
if desired.
Lobster Tails
HI
HI
Do not
Cut through back of shell. Spread open.
turn over. Brush with melted butter before broiling
and after half of broiling time.
5
I
Handle and turn
verv carefullv.
Brush
Fish
T
5
. .
with lemon butter before and during cooking, if desired. Preheat broiler to increase
browning.
Ham Slices
1 inch thick
I
B
LO
HI
8
10
13
8
Increase time 5 to 10 minutes per side for
1
k inch thick or home cured ham.
10
Slash fat.
13
(precooked)
Pork Chops
Well Done
Lamb Chops
Medium
Well
Done
2(1 inch thick)
I
c
about 10 to 12 oz.
c
HI
HI
10
12
14
17
9
Slash fat.
10 12
12–14
1–2
If desired, split sausages in half lengthwise; cut into 5-to 6-inch pieces.
Medium
w
Well
Done
Wieners and
6 similar precooked sausages, bratwurst
29
Page 30
OPEMT~G
T~
SELF-CLEANmG OWN
(Normal Cleaning Time: 3 hours)
Before a Clean Cycle
Quick Reminder:
1. Prepare the oven for cleaning.
2. Close the oven door.
3. Press the CLEAN pad.
4. Press the INCREASE or DECREASE pad to set clean time.
1. Remove the broiler pan, broiler grid, all cookware
and any aluminum foil from the oven— they cannot withstand the high cleaning temperatures. (Oven
shelves may be left in oven. NOTE: Shelves will
discolor after the self-clean cycle.)
2. Wipe up heavy soil on the oven bottom. If you use soap, rinse thoroughly before self-cleaning to prevent staining.
A. Oven Front Frame
B. Openings in Door
C. Oven Door Gasket D. Oven Light E. Oven Vent Grille
3. Clean spatters or spills on oven front frame (A),
under the front edge of the oven vent, the door liner outside the door gasket and the front edge of the oven cavity (about one inch into the oven). Use detergent and hot water with a soap-filled steel wool pad, then rinse well with a vinegar and water mixture. This will help prevent a brown residue from forming when the oven is heated. Buff these areas with a dry cloth.
Clean top, sides and outside front of oven door with soap and water. Also clean under the oven vent grille (E) above the oven with soap and water. Do not use abrasives or oven cleaners.
Make sure the oven light bulb cover (D) is in place.
Do not let water run down through openings (B) in the top of the door. To
help
prevent water from getting in these slots when cleaning, open the door as far as it will go.
Do not rub or clean the door gasket
(C)—
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.
4. Close the door and make sure the oven light (D) is off. Make sure the oven light bulb cover is in place. Door latches automatically after the Clean cycle is set.
Oven shelves may be cleaned in the self-cleaning oven. However, they will darken, lose their luster and become hard to slide. Wipe the shelf supports with cooking oil after self-cleaning to make the shelves slide more easily.
Do not use commercial oven cleaners or oven protectors in or near the self-cleaning oven. A
combination of any of these products plus the high clean cycle temperatures may damage the porcelain finish of the oven.
Important
The oven door must be closed and
dl
controls must
be set correctly for the clean cycle to work properly.
30
Page 31
How to Set Oven for Cleaning
Quick Reminder:
1. Prepare the oven for cleaning.
2. Close the oven door completely.
3. Press the CLEAN pad.
4. Press the INCREASE or DECREASE pad until desired Clean Time appears.
If the oven is too hot and you start to set a clean cycle, the word “OFF” will appear in the display. Allow additional time for cooling before you try to set the cycle.
1. Follow directions to prepare the oven for cleaning.
12.
Press the CLEAN pad.
I
CLEAN
I
[
~1
3. Press the INCREASE or
DECREASE pad until desired Clean Time is displayed.
Clean Time is normally 3 hours. You can change the Clean Time to anywhere between 2 and 4 hours, depending on how dirty your oven is.
The self-clean cycle will automatically begin after
“CLEAN” is displayed and the time for the clean
cycle is set. The word “ON” will appear on the
display. When the oven heats up the word “LOCK”
will be displayed and the door will lock automatically. 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.
m
NOTE:
YoL~
can find out when the
STOP clean cycle
will
be finished by pressing
TIME
the STOP TIME button.
I
I
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.
To Stop a Clean Cycle
m
1. Press the CLEAWOFF pad.
CLEAR
2. Wait until the oven has cooled below locking
OFF
temperature. You will not be able to open the door right away unless the oven temperature is at a safe level.
(continued next page)
31
Page 32
OPEMT~G
T~
SELF-CLEANmG OWN
(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
sdt
residue that cannot be removed by the clean cycle.
If the oven is not clean after one clean cycle, repeat the cycle.
NOTE: No functions can be programmed before the door automatically unlocks.
How to Set Delay Start of Cleaning
Quick Reminder:
1. Prepare the oven for cleaning.
2. Close the oven door completely.
3. Press the CLEAN pad.
4. Press the INCREASE or DECREASE pad until desired Clean Time appears.
5. Press the STOP TIME pad.
6. Press the INCREASE or DECREASE pad until 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.
can find out
when
the ~ven is set to
tu~
on by
pressing
and holding the CLEAN pad for 3 seconds.
1. Follow steps to prepare the oven for cleaning.
.
m
2. Press the CLEAN pad.
CLEAN
I
I
n
3. Press the INCREASE or DECREASE
A
pad to enter Clean Time.
1
1
m
4. Press the STOP TIME pad.
STOP
“SET STOP TIME” and the
TIME
earliest Stop Time you can set will appear on display.
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 is
6:00,
the Stop Time that appears on the display
will be
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 11:00, oven will start clean cycle at
8:00
and end at 11:00.
The door latches automatically. The self-clean cycle will automatically begin after
“CLEAN” is displayed and the time for clean cycle is set. The word “ON” will appear on the display. When the oven heats up, the word “LOCK” will be displayed and the door will lock automatically. 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:
During
a delayed self-clean operation you
32
Page 33
Questions and Answers
Q. If my oven clock is not set to the correct time of
day, can I still self-clean my oven?
A. 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 afterwards, 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. Press the
CLEAWOFF pad. Open windows to rid 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” sound I hear during
cleaning normal?
A. 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 maybe a slight 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, oven shelves may become
so clean they do not slide easily. To make shelves
slide
more easily, after each self-cleaning function dampen fingers with a small amount of cooking oil and rub lightly over sides of shelf where they contact shelf supports.
Q. My oven shelves have become gray after the
self-clean cycle. Is this normal?
A. Yes. After the self-clean cycle, the shelves may
lose some luster and change to a deep gray color.
33
Page 34
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.
Broiler Pan and Grid
After broiling, remove the broiler pan from the oven. Remove the grid from the pan. Carefully pour out the grease in the pan into a proper container. Wash, scour if necessary with a soap-filled or plastic scouring pad, in hot, soapy water. Rinse the pan and grid in hot water,
If food has burned on, sprinkle the grid while hot, with detergent and cover with wet paper towels or a dishcloth. That way, burned-on foods will soak loose while the meal is being served.
Do not store a soiled broiler pan and grid in the oven. Do not clean in self-cleaning oven.
The broiler pan and grid may also be cleaned in a dishwasher.
Oven Lamp Replacement
CAUTION: Before replacing your oven lamp bulb, disconnect the electrical power for your oven at the main fuse or circuit breaker panel or pull the
“{
plug. Be sure to let the lamp cover and bulb cool
completely before removing or replacing them. When
Qo
c\-
in use, light bulbs can become warm enough to break
B ‘\2
) @
)
if touched with a moist cloth or towel. When cleaning, avoid touching warm lamps with cleaning cloths if the
w>
lamp cover is removed.
1-
The oven lamp (bulb) is covered with a glass
I
removable cover which is held in place with a wire. Remove the oven door, if desired, to reach the cover easily.
To remove:
Hold your hand under the cover so it doesn’t fall when released. With fingers of the same hand, firmly push back the wire until it clears the cover. Lift off the cover.
DO NOT REMOVE ANY SCREWS. Replace bulb with 40-watt home appliance bulb. To
replace cover:
Place it into the groove of the lamp receptacle. Pull the wire forward to the center of cover until it snaps in place. When in place, the wire holds the cover firmly. Be certain the wire is in the depression in the center of the cover.
Connect electrical power to the oven.
34
Page 35
Oven Door
The oven door is removable but it is heavy. You may need help removing and replacing 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 as the hinge could snap back and pinch 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 against the oven frame, pull them back out.
TO CLEAN THE DOOR: Inside of 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.
Inside
f
Gadket
O~tside
Gasket
Gasket
Oven Shelves and Convection Roasting Rack
The oven shelves and the convection roasting rack
‘d
.’
mav
be cleaned with a mild abrasive cleanser. After
.
cleaning, rinse the shelves and rack with clean water and dry with a clean cloth.
To remove heavy, burned-on soil, scouring pads may be used. After scrubbing, wash with soapy water, rinse well and dry.
Oven shelves and convection roasting rack may be cleaned in the self-cleaning oven but they will permanently discolor from the high heat.
(continued next page)
Outside of door:
Use soap and water to thoroughly
clean the top, sides and front of the oven door. DO NOT let water run down through openings in the top of the door. Rinse well. You can also use a glass cleaner to clean the outside glass of the door.
Spillage of marinades, frait
juices, tomato sauces and basting materials containing acids may cause discoloration and should be
wiped up immediately. When surface is cool, clean and rinse.
Do not use oven cleaners,
cleansing powders or harsh abrasives on the outside of the door.
35
Page 36
CAm Am CLEAN~G
(continued)
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.
PART Bake Unit and
Broil Unit
Control Panel
Inside Oven
Metal Parts
Outside Glass Finish
Porcelain Enamel and Painted Surfaces*
CLEAN~G GU~E
NOTE: Let oven parts cool before touching or handling.
MATERIALS TO USE GENERAL DIRECTIONS
Do not
clean the bake unit or broil unit. Any soil will
burn off when the unit
is heated. NOTE: The bake unit can be lifted gently to clean the oven floor.
If
spillover, residue, or ash accumulates around the bake unit, gently wipe
around the unit with warm water.
Damp Cloth
DO
NOT USE
abrasives,
Wash control panel with soap and water, or
Paper Towel
cleaning powders, steel
a
50/50 solution of water and vinegar, using
Soap and Water
wool or
plastic scouring
a soft cloth. Rinse and dry with a soft cloth.
pads. They will damage the surface.
Soap and Water
Self-Clean Cycle
Soap and Water
Glass Cleaner
Soap and Water
Paper Towel
Dry Cloth
Soap and Water
Allow to cool before wiping the oven out. Frequent wiping with mild soap and water will prolong the time between self-cleaning cycles. Be
sure to
rinse thoroughly to avoid additional stains.
DO NOT USE steel wool,
To safely clean surfaces: Wash, rinse, and then
abrasives, ammonia,
dry with a soft cloth. Do not allow water to run
acids or commercial
down inside the surface of glass while cleaning.
oven cleaners.
Wash all glass with cloth dampened in soapy water. Rinse and polish with a dry cloth. If knobs are removed, do not allow water to run down inside
openings in the glass while cleaning.
1
DO NOT USE oven cleaners, cleansing powders or harsh abrasives. These might scratch the surface.
If acids
should
spill on the oven while it is hot, use a dry paper towel or cloth to wipe them up right away. When the surface has cooled, wash
and rinse. For other spills, such as fat
smatterings, etc., wash with soap and water when
cooled and then rinse. Polish with dry cloth.
*Spillage of marinades, fruit juices, tomato sauces and basting materials containing acids may cause discoloration and should
be wiped up immediately. Take care not to touch hot portion of oven. When surface is cool, clean and rinse.
36
Page 37
QUESTIONS?
USE THIS PROBLEM SOLVER
PROBLEM
I
POSSIBLE CAUSE
OVEN WILL
The circuit breaker in your house has been tripped, or a fuse has been blown.
NOT WORK
Oven controls not properly set.
OVEN LIGHT DOES
Light bulb is loose or defective. Tighten or replace.
NOT WORK
Button operating oven light is broken. Call for service.
OVEN DOES NOT
Aluminum foil being used improperly in oven.
COOK PROPERLY
Oven vent blocked.
OVEN WILL NOT SELF-CLEAN
OVEN DOOR WILL NOT OPEN
OVEN NOT CLEAN AFTER CLEAN CYCLE
“door” APPEARS ON DISPLAY
“F-” AND A
NUMBER FLASH
ON DISPLAY “OFF” APPEARS
ON DISPLAY
Incorrect cookware being used.
Clock set incorrectly. Review the Oven Control, Clock and Timer section.
Controls set incorrectly. Review each cooking section.
Shelf position is incorrect. Check the Roasting and Broiling Guides.
Temperature is too high to set self-clean operation. Allow the oven to cool, and
reset the controls.
Probe is in oven. Remove the probe.
Oven must cool below locking temperature.
Oven controls not
set
properly. Review Operating the Self-Cleaning Oven section.
Q
Heavily soiled ovens require
3’/z-
to 4-hour Clean Time.
Heavy
spillovers
should be cleaned up before starting clean cycle.
Oven door not closed after self-clean cycle selected.
Door is still locked and
you
are
trying
to enter an oven cooking operation.
This is
the
function error code. Press the CLEAWOFF pad. Allow oven to
cool one hour. Place oven back into operation. If function error occurs again,
disconnect
power to the oven and call for service.
Oven is too hot for Self-Clean.
Bake or Broil attempted too soon after Self-Clean.
Q
Child Lockout feature turned
on.
If you need more help.. call, toll free: GE Answer Center”
800.626.2000 consumer information service
37
Page 38
With the purchase
ofyour
new
Mono~am
appliance, receive the assurance that
ifyou
ever
need information or assistance from GE, we’ll be
there.
All you have to do is call—toll-free!
lmHome Repak
Service
80~GECARES(80~4322737)
AGE consumer service professional will provide expert repair service,
scheduled at a time that’s convenient for you. Many GE Consumer Service
companyoperated
locations offer you service today or tomorrow, or at your
convenience (7:00 a.m. to
7:00
p.m. weekdays, 9:00 a.m. to 2:00 p.m. Saturdays).
Our factory-trained technicians know your appliance inside and out–so most
repairs can be handled in just one visit.
GEAnswer Cente~
80~6262000
Whatever your question about any Monogram major appliance, GE Answer
Center@ information service is available to help. Your call–and your question–
will be answered promptly and courteously. And you can call any time. GE Answer
Center@
service is open 24 hours a day, 7 days a week.
kr
Customers With SpecialNeeds...
80~6262000
Upon request, GE will provide
Consumers with impaired hearing or speech who have
Braille controls for
avanety of access to a TDD or a conventional teletypewriter may
Monogram appliances, and a
call
800-TDD-GWC (800-8334322) to request
brochure to assist in planning a
information or service. barrier-free kitchen for persons with limited mobility. To obtain
these items. free
ofchar~e,
call
800.626.2000. “
Service
Contrac&
80~6262224
You can have the secure feeling that GE Consumer Service will still be there
after your warranty expires. Purchase a GE contract while your warranty is still in effect
andyou’11
receive a substantial discount. With a multiple-year contract,
you’re assured of future service at today’s prices.
Parts
andAccessories
8086262002
kdivid~ qufified
to service their own appliances
can have needed parts or accessories sent directly to their home. The GE parts system provides access to over 47,000 parts... and all GE Genuine Renewal Parts are
fully warranted. VISA, MasterCard and Discover cards
are accepted.
User maintenance
instictions
contained in this
boo~et
cover procedures intended to be performed by any user. Other servicing
gener~yshotid
be referred to
qu~ied
service personnel. Caution must be exercised,
since improper servicing may cause unsafe operation.
Page 39
1
I
YOUR MONOGRAM ELECTRIC OVEN
WARRANTY
Save
proof of original purchase date such as your
sales slip or
cancelled
check to establish warranty period.
WHAT IS COVERED
FULL ONE-YEAR WARRANTY
This warranty is extended to
For one year from date of original
the original purchaser and any
purchase, we will provide, free of
succeeding owner for products
charge, parts and service labor in
purchased for ordinary home use in
your home to repair or replace
any
the 48 mainland states, Hawaii and
pati of the
oven
that fails because
Washington,
D.C.
In Alaska the
of a manufacturing defect.
warranty is the same except that it is LIMITED because
vou
must
pav
to
ship the product
to~he
service shop or for the service technician’s travel costs to your home.
All warranty service will be provided by our Factory
Sewice Centers or
by our authorized Customer
Care@
servicers during normal working
hours.
Should your appliance need
sewice, during warranty period or
beyond, call 800-GE-CARES
(800-432-2737).
WHAT IS NOT COVERED
Service trips to your home to teach
you how to use the product.
Read your Use and Care material.
If you then have any questions about operating the product, please contact your dealer or our Consumer Affairs office at the address below, or
call, toll free:
GE Answer Center”
800.626.2000 consumer information
sewice
Improper installation.
If you have an installation problem,
contact your dealer or installer.
You are responsible for providing adequate electrical, gas, exhausting and other connecting facilities as described in the
Installation Instructions provided
with the product.
Replacement of house fuses or
resetting of circuit breakers.
. Failure of the product if it is used
for other than its intended purpose or used commercially.
. Damage to product caused by
accident, fire, floods or acts of God.
WARRANTOR IS NOT RESPONSIBLE FOR CONSEQUENTIAL DAMAGES.
Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion
may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.
To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.
Warrantor: General Electric Company
if
further help is needed concerning this warranty, write:
Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225
Page 40
Puh. No. 4Y-8:405
Part N,,.
164
D2588P1
MNUIOO
Rev. 1
5-Y2
cc.
General
E/ectr;c
Company
Lou;sv;//e, KY@225
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