GE RGB528, JGSS05, RGB508, RGB524, RGB540 User Manual

Ranges

Non-Self-Cleaning Gas

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Safety Instructions . . . .2–7, 25

Operating Instructions

Aluminum Foil . . . . . . . .12, 13

Clock and Timer . . . . . . . . . .10

Oven . . . . . . . . . . . . . . . .10–15

Baking and Roasting . . . . .12

Broiling . . . . . . . . . . . . .13, 14

Broiling Guide . . . . . . . . . .14

Oven Control . . . . . . . . . . .11

Power Outage . . . . . . . . . . .11

Preheating . . . . . . . . . . . . . .12

Surface Cooking . . . . . . . . .8, 9

Thermostat Adjustment . . . .15

Care and Cleaning

Air Vents . . . . . . . . . . . . . . . .21

Broiler Pan and Grid . . . . . .21

Burner Assemblies . . . . .16–18

Burner Caps and Heads . . . .18

Burner Grates . . . . . . . . . . . .17

Control Panel and Knobs . . .21

Cooktop Surface . . . . . . . . . .19

Drip Pans . . . . . . . . . . . . . . . .16

Lift-Off Oven Door . . . . . . . .20

Lift-Up Cooktop . . . . . . . . . .19

Oven Bottom . . . . . . . . . . . . .20

Oven Interior . . . . . . . . .22, 23

Removable Broiler Drawer . .21

Shelves . . . . . . . . . . . . . . . . . .22

Stainless Steel Surfaces . . . . .19

Write the model and serial numbers here:

Model # ______________________

Serial # ______________________

You can find them on a label on the front of the range behind the kick panel or broiler drawer.

Installation

Instructions . . . . . . . . . . .24–39 Anti-Tip Device . . . . .28, 38, 39 Connect the Range

to Gas . . . . . . . . . . . . . . . .29–32 Convert to LP Gas . . . . . . . . .39 Dimensions and

Clearances . . . . . . . . . . . . . . .27 Electrical Connections . .33, 34 Level the Range . . . . . . . . . .38 Light the Pilots . . . . . . . .34–37

Troubleshooting Tips . .40–42

Accessories . . . . . . . . . . . . . .45

Consumer Support

Consumer

Support . . . . . . . . . .Back Cover Product Registration . . . .43, 44 Warranty for Customers

in Canada . . . . . . . . . . . . . . .47 Warranty for Customers

in the U.S.A. . . . . . . . . . . . . .46

Owner’s Manual

& Installation

Instructions

Standard-Clean Models:

JGBS04 RGB508 JGBS07 RGB524 JGBS17 RGB528 JGBS20 RGB533 JGBS21 RGB540 JGBS22

JGBS23

JGSS05

Continuous-Clean

Model:

JGBC20

183D5580P155 49-85068 12-03 JR

Consumer Support Troubleshooting Tips Installation Instructions Operating Instructions Safety Instructions

IMPORTANT SAFETY INFORMATION.

READ ALL INSTRUCTIONS BEFORE USING.

WARNING!

For your safety, the information in this manual must be followed to minimize the risk of fire or explosion, electric shock, or to prevent property damage, personal injury, or loss of life.

		WARNING: If the information
		in this manual is not followed exactly,
		a fire or explosion may result causing
		property damage, personal injury
	®	or death.
		— Do not store or use gasoline or other
	WARNING!	flammable vapors and liquids in the
		vicinity of this or any other appliance.
	ANTI-TIP DEVICE	— WHAT TO DO IF YOU
	■ ALL RANGES CAN TIP	SMELL GAS
	■ INJURY TO PERSONS	■ Do not try to light any appliance.
	COULD RESULT	■ Do not touch any electrical switch;
	■ INSTALL ANTI-TIP
		do not use any phone in your
	DEVICES PACKED WITH	building.
	RANGE	■ Immediately call your gas supplier
	■ SEE INSTALLATION
		from a neighbor’s phone. Follow the
	INSTRUCTIONS	gas supplier’s instructions.
		■ If you cannot reach your gas supplier,
		call the fire department.
		— Installation and service must be
		performed by a qualified installer,
		service agency or the gas supplier.

ANTI-TIP DEVICE

All ranges can tip and injury could result.

To prevent accidental tipping of the range, attach it to the wall by installing the Anti-Tip device supplied.

If the Anti-Tip device supplied with the range does not fit this application, use the universal Anti-Tip device WB2X7909.

To check if the device is installed and engaged properly, carefully tip the range forward. The Anti-Tip device should engage and prevent the range from tipping over.

If you pull the range out from the wall for any reason, make sure the device is properly engaged when you push the range back against the wall. If it is not, there is a possible risk of the range tipping over and causing injury if you or a child stand, sit or lean on an open door.

Please refer to the Anti-Tip device information in this manual. Failure to take this precaution could result in tipping of the range and injury.

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WARNING!

IMPORTANT SAFETY NOTICE

The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a list of substances known to the state to cause 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 burners, 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 fan or hood.

SAFETY PRECAUTIONS

Have the installer show you the location of the range gas shut-off valve and how to shut it off if necessary.

■Have your range installed and properly grounded by a qualified installer, in accordance with the Installation Instructions. Any adjustment and service should be performed only by qualified gas range installers or service technicians.

■Do not attempt to repair or replace any part of your range unless it is specifically recommended in this manual. All other service should be referred to a qualified technician.

■Plug your range into a 120-volt grounded outlet only. Do not remove the round grounding prong from the plug. If in doubt about the grounding of the home electrical system, it is your personal responsibility and obligation to have an ungrounded outlet replaced with a properly grounded, three-prong outlet in accordance with

the National Electrical Code. Do not use an extension cord with this appliance.

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Consumer Support Troubleshooting Tips Installation Instructions Operating Instructions Safety Instructions

IMPORTANT SAFETY INFORMATION. READ ALL INSTRUCTIONS BEFORE USING.

SAFETY PRECAUTIONS

■ Locate the range out of kitchen traffic path and out of drafty locations to prevent pilot outage (on standing pilot models) and poor air circulation.

■Be sure all packaging materials are removed from the range before operating it to prevent fire or smoke damage should the packaging material ignite.

■Be sure your range is correctly adjusted by a qualified service technician or installer for the type of gas (natural or LP) that is to be used. Your range can be converted for use with either type of gas. See the Installation of the range section.

■Clean only parts listed in this Owner’s Manual.

■Never wear loose fitting or hanging garments while using the appliance. Be careful when reaching for items stored in cabinets over the range. Flammable material could be ignited if brought in contact with flame or hot oven surfaces and may cause severe burns.

■Do not store flammable materials in an oven, a range broiler 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.

■ WARNING: These adjustments must be made by a qualified service technician in accordance with the manufacturer’s instructions and all codes and requirements of the authority having jurisdiction. Failure to follow these instructions could result in serious injury or property damage. The qualified agency performing this work assumes responsibility for the conversion.

■Be careful when you clean the cooktop because the area over the pilot (on standing pilot models) will be hot.

■After prolonged 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.

■Do not leave children alone or unattended where a range is hot or in operation. They could be seriously burned.

■Do not allow anyone to climb, stand or hang on the oven door, broiler drawer or cooktop. They could damage the range and even tip it over, causing severe personal injury.

■CAUTION: Items of interest to children should not be stored in cabinets above a range or on the backsplash of a range—children climbing on the range to reach items could be seriously injured.

■For your safety, never use your appliance for warming or heating the room.

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■Do not let cooking grease or other flammable materials accumulate in or near the range.

■Do not use water on grease fires. Never pick up a flaming pan. Turn the controls off. Smother a flaming pan on a surface burner by covering the pan completely with a well-fitting lid, cookie sheet or flat tray.

Use a multi-purpose dry chemical or foam-type fire extinguisher.

■Flaming grease outside a pan can be put out by covering it with baking soda or, if available, by using a multi-purpose dry chemical or foam-type fire extinguisher.

■Flame in the oven can be smothered completely by closing the oven door and turning the control to off or by using a multi-purpose dry chemical or foam-type fire extinguisher.

■Let the burner grates and other surfaces cool before touching them or leaving them where children can reach them.

■Never block 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 broiler drawer.

■Large scratches or impacts to glass doors can lead to broken or shattered glass.

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COOK MEAT AND POULTRY THOROUGHLY…

Cook meat and poultry thoroughly—meat to at least an INTERNAL temperature of 160°F and poultry to at least an INTERNAL temperature of 180°F. Cooking to these temperatures usually protects against foodborne illness.

OVEN

Stand away from 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.

■Do not use the oven for a storage area. Items stored in the oven can ignite.

■Keep the oven free from grease buildup.

■Place the oven shelves in the desired position while the oven is cool.

■Pulling out the shelf to the stop-lock 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 is not designed to slide.

■Do not heat unopened food containers. Pressure could build up and the container could burst, causing an injury.

■Never use aluminum foil to line the oven bottom. Improper use of foil could start

a fire and result in high carbon monoxide.

■Do not use aluminum foil anywhere in the oven except as described in this manual. Misuse could result in a fire hazard or damage to the range.

■When using cooking or roasting bags in the oven, follow the manufacturer’s directions.

■For continuous clean models, do not use oven cleaners on any of the continuous cleaning surfaces. Continuous cleaning surfaces can be identified by their rough surface finish.

■Do not use your oven to dry newspapers. If overheated, they can catch fire.

■Use only glass cookware that is recommended for use in gas ovens.

■Always remove the broiler pan from range 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.

■Make sure the broiler pan is in place correctly to reduce the possibility of grease fires.

■If you should have a grease fire in the broiler pan, turn off the oven control, and keep the broiler drawer and oven door closed to contain fire until it burns out.

■For safety and proper cooking performance, always bake and broil with the oven door closed.

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Consumer Support Troubleshooting Tips Installation Instructions Operating Instructions Safety Instructions

IMPORTANT SAFETY INFORMATION.

READ ALL INSTRUCTIONS BEFORE USING.

WARNING!

SURFACE BURNERS

Use proper pan size—avoid pans that are unstable or easily tipped. Select cookware having flat bottoms large enough to cover burner grates. To avoid spillovers, make sure cookware is large enough to contain the food properly. 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.

■Always use the LITE position (on electric ignition models) or the HI position (on standing pilot models) when igniting the top burners and make sure the burners have ignited.

■Never leave the surface burners unattended at high flame settings. Boilovers cause smoking and greasy spillovers that may catch on fire.

■Adjust the 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 burns 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.

■When using glass cookware, make sure it is designed for top-of-range cooking.

■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.

■Carefully watch foods being fried at a high flame setting.

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

■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.

■If a combination of oils or fats will be used in frying, stir together before heating or as fats melt slowly.

■Use a deep fat thermometer whenever possible to prevent overheating fat beyond the smoking point.

■Use the 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.

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

■Do not use a wok on the cooking surface 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 the sides of the pan.

■Never try to move a pan of hot fat, especially a deep fat fryer. Wait until the fat is cool.

■Do not leave plastic items on the cooktop— they may melt if left too close to the vent.

■Keep all plastics away from the surface burners.

■To avoid the possibility of a burn, always be certain that the controls for all burners are at the OFF position and all grates are cool before attempting to remove them.

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

■If you smell gas, turn off the gas to the range and call a qualified service technician. Never use an open flame to locate a leak.

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SURFACE BURNERS (cont.)

■Always turn the surface burner controls off before removing cookware.

■Do not lift the cooktop on sealed burner models. Lifting the cooktop can lead to damage and improper operation of the range.

■When a pilot goes out (on standing pilot models), you will detect a faint odor of gas as your signal to relight the pilot. When relighting the pilot, make sure burner controls are in the off position, and follow instructions in this book to relight.

■If you smell gas, and you have already made sure pilots are lit (on standing pilot models), turn off the gas to the range and call a qualified service technician. Never use an open flame to locate a leak.

■Do not place or store items that can melt or catch fire one the grates, even when the cooktop is not being used.

■Keep range clean and free of accumulations of grease or spillovers, which may ignite.

READ AND FOLLOW THIS SAFETY INFORMATION CAREFULLY.

SAVE THESE INSTRUCTIONS

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Consumer Support Troubleshooting Tips Installation Instructions Operating Instructions Safety Instructions

Using the gas surface burners.

Throughout this manual, features and appearance may vary from your model.

Before Lighting a Gas Burner

■If drip pans are supplied with your range; they should be used at all times.

■Make sure all burners are in place.

■Make sure all grates on the range are properly placed before using any burner.

After Lighting a Gas Burner

■Do not operate the 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 cool before you place your hand, a pot holder, cleaning cloths or other materials

on them.

Push the control knob in and turn it to the LITE position (on electric ignition models) or HI (on standing pilot models).

How to Light a Gas Surface Burner

Make sure all the surface burners are placed in their respective positions.

Electric Ignition Models:

Push the control knob in and turn it to the LITE position.

You will hear a little clicking noise— the sound of the electric spark igniting the burner.

Turn the knob to adjust the flame size. If the knob stays at LITE, it will continue to click.

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 to knock over hot cookware.

Standing Pilot Models:

Push control knob in and turn it to HI position. The burner should light within a few seconds.

Turn the knob to adjust the flame size.

Flame will be almost horizontal and will lift slightly away from the burner when the burner is first turned on. A blowing or hissing sound may be heard for 30–60 seconds. This normal sound is due to improved injection of gas and air into

the burner. Put a pan on the burner before lighting it, or adjust the flame to match pan size as soon as it lights, and the blowing or hissing sound will be much less noticeable.

Medium Small

Medium Large

On some models.

On Ranges with Sealed Gas Burners

The smallest burner in the right rear position is the simmer burner. This burner can be turned down to a very low simmer setting. It provides precise cooking performance for delicate foods such as sauces or foods that require low heat for

a long cooking time.

The medium (left rear and left front) and the large (right front) burners are the primary burners for most cooking. These general-purpose burners can be turned down from HI to LO to suit a wide range of cooking needs.

NOTE: On some models, the burners are all the same size and power.

On some models, the burners are all the same size and power.

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	How to Select Flame Size
	For safe handling of cookware, never let the flames	Flames larger than the bottom of the
	extend up the sides of the cookware.	cookware will not result in faster heating
	Watch the flame, not the knob, as you	of the cookware and could be hazardous.
	reduce heat. When fast heating is desired,
	the flame size on a gas burner should
	match the cookware you are using.

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 tightfitting 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.

		Stove Top Grills (on models with sealed burners)
		Do not use stove top grills on your sealed	This can be hazardous to your health.
		gas burners. If you use the stove top grill
		on the sealed gas burner, it will cause
		incomplete combustion and can result
		in exposure to carbon monoxide levels
		above allowable standards.
		Wok This Way (on models with sealed burners)
		We recommend that you use a 14 ″ or smaller	Do not use a flat-bottomed wok on a
		flat-bottomed wok. Make sure the wok bottom	support ring. Placing the ring over the
	Use a flat-bottomed wok.	sits flat on the grate. They are available at your	burner or grate may cause the burner
		local retail store.	to work improperly, resulting in carbon

Only a flat-bottomed wok should be used.

monoxide levels above allowable standards. This could be dangerous to your health.

In Case of Power Failure (electric ignition models)

In case of a power failure, you can light	Surface burners in use when an electrical
the gas surface burners on your range with	power failure occurs will continue to
a match. Hold a lit match to the burner,	operate normally.

then push in and turn the control knob
to the LITE position. Use extreme caution	9
when lighting burners this way.

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Consumer Support Troubleshooting Tips Installation Instructions Operating Instructions Safety Instructions

Using the clock and timer.

Throughout this manual, features and appearance may vary from your model.

You have the choice of having the timer show the time counting down or the time of day. In either case, the timer will signal at the end of the timer period to alert you that the time is up.

To Set the Clock

NOTE: When you first plug in the range or after a power failure, the entire Clock/Timer display will light up.

Press the CLOCK pad.

Press and hold the + or – pad and the time of day will change 10 minutes at a time. To change the time by single minutes, give the pads short taps.

Press the CLOCK pad to start the clock.

To Set the Kitchen Timer

Press the KITCHEN TIMER ON/OFF pad.

Use the + and – pads to set the timer. Short taps on the + or – pad change the timer’s setting one minute at a time. Pressing and continuing to hold the + pad increases the setting 10 minutes at a time.

Once you have set your timer, press the KITCHEN TIMER ON/OFF pad to start timing.

As the timer counts down, a signal will indicate when one minute is left. After this signal, the display will count down in seconds. When time runs out, a final signal

will sound. Press the KITCHEN TIMER ON/OFF pad to stop the signal.

To Change or Cancel the Kitchen Timer Setting

When the timer is counting down, use the + and – pad to change the remaining time, or press the KITCHEN TIMER ON/OFF pad

to stop the timer. The timer cannot be cancelled unless you have fully completed “set timer” instructions above.

Display Clock While Kitchen Timer Is Operating

Pressing the CLOCK pad while the timer is operating will not interfere with the timer’s operation; the display will change to show the clock, but the timer will continue to count down and will still signal when time is up. Press the KITCHEN TIMER ON/OFF pad again to change the display back to show the timer.

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Using the oven.

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

The oven has 5 shelf positions.

It also has a special low shelf position (R) for extra large items, such as a large turkey.

Before You Begin…

The shelves have stop-locks, so that when placed correctly on the shelf supports (A through E), they will stop before coming completely out, and will not tilt.

When placing and removing cookware, pull the shelf out to the bump on the shelf support.

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

To replace, place the end of the shelf (stop-locks) on the support, tilt up the front and push the shelf in.

NOTE: The shelf is not designed to slide out at the special low shelf (R) position.

Oven Control

Your oven is controlled by a single OVEN CONTROL knob.

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 maintain the selected temperature.

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

Vent appearance and location vary.

Oven Vent

Your oven is vented through ducts at the rear of the range. Do not block these ducts when cooking in the oven—it is important that the flow of hot air from the oven

and fresh air to the oven burner be uninterrupted. Avoid touching the vent openings or nearby surfaces during oven or broiler operation—they may become hot.

■Handles of pots and pans on the cooktop may become hot if left too close to the vent.

■Do not leave plastic or flammable items on the cooktop—they may melt or ignite if left too close to the vent.

■Do not leave closed containers on the cooktop. The pressure in closed containers may increase, which may cause them to burst.

■Metal items will become very hot if they are left on the cooktop, and could cause burns.

Power Outage (electric ignition models)

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. This is because the flow of gas is automatically stopped and will not resume when power is restored until the glow bar has reached operating temperature.

Oven Light (on some models)

Use the switch on the lower control panel to turn the light on or off.

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Consumer Support Troubleshooting Tips Installation Instructions Operating Instructions Safety Instructions

Using the oven.

The oven has a special low shelf (R) position just above the oven bottom. Use it when extra cooking space is needed, for example, when cooking a large turkey. The shelf is not designed to slide out at this position.

How to Set the Oven for Baking or Roasting

Your oven is not designed for open-door cooking.

Close the oven door. Turn the OVEN CONTROL knob to the desired temperature.

Check food for doneness at minimum time on recipe. Cook longer if necessary.

Turn the OVEN CONTROL knob to OFF when baking is finished and then remove the food from the oven.

Type of Food	Shelf Position
Frozen pies (on cookie sheet)	B or C
Angel food cake,	B
bundt or pound cakes
Biscuits, muffins, brownies,	C
cookies, cupcakes,
layer cakes, pies
Casseroles	B or C
Roasting	R or A

Preheating and Pan Placement

Preheat the oven if the recipe calls for it. To preheat, set the oven at the correct temperature. Preheating is necessary for good results when baking cakes, cookies, pastry and breads.

For ovens without a preheat indicator light or tone, preheat 10 minutes.

Baking results will be better if baking pans are centered in the oven as much as possible. Pans should not touch each other or the walls of the oven. If you need to use two shelves, stagger the pans so one

is not directly above the other, and leave approximately 11⁄2″ between pans, from the front, back and sides of the wall.

		Aluminum Foil
		Never cover the oven bottom with
		aluminum foil.
		You can use aluminum foil to line the
		broiler pan and broiler grid. However,
		you must mold the foil tightly to the
	Cut slits in the foil just like the grid.
		grid and cut slits in it just like the grid.

Aluminum foil may also be used to catch a spillover. To do so, place a small sheet of foil on a lower shelf several inches below the food.

Never entirely cover a shelf with aluminum foil. This will disturb the heat circulation and result in poor baking.

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.

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How to Set the Oven for Broiling

Broiling is cooking food by direct heat from above the food. Most fish and tender cuts of meat can be broiled. Follow these directions to keep spattering and smoking to a minimum.

Your range has a compartment below the oven for broiling.

Both the oven and broiler compartment doors must be closed during broiling.

Turn most foods once during cooking (the exception is thin fillets of fish; oil one side, place that side down on broiler grid and cook without turning until done). Time foods for about one-half the total cooking time, turn food, then continue to cook to preferred doneness.

You can change the distance of the food from the heat source by positioning the broiler pan and grid on one of three shelf positions in the broiler compartment—A (bottom of broiler compartment), B (middle) and C (top).

Preheating the broiler or oven is not necessary and can produce poor results.

If meat has fat or gristle around the edge, cut vertical slashes through both about 2″ apart. If desired, the fat may be trimmed, leaving a layer about 1/8″ thick.

Arrange the food on the grid and position the broiler pan on the appropriate shelf in the oven or broiling compartment. Placing food closer to the flame increases exterior browning of the food, but also increases spattering and the possibility of fats and meat juices igniting.

Close the oven and broiler compartment door.

Turn the OVEN CONTROL knob to

BROIL.

When broiling is finished, turn the

OVEN CONTROL knob to OFF. Remove the broiler pan from the broiler compartment and serve the food immediately. Leave the pan outside the range to cool.

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.

Cut slits in the foil just like the grid.

Broiling Guide Suggestions

Both the oven and broiler compartment doors must be closed during broiling.

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

■For steaks and chops, slash fat evenly around the outside edges of the meat. To slash, cut crosswise through the outer fat surface just to the edge of the meat. Use tongs to turn the meat over to prevent piercing the meat and losing juices.

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

■When arranging the food on the pan, do not let fatty edges hang over the sides because dripping fat could soil the oven.

■The broiler compartment does not need to be preheated. However, for very thin foods, or to increase browning, preheat if desired.

■Frozen steaks can be broiled by positioning the shelf at the next lowest shelf position and increasing the cooking time given in this guide 11⁄2 times per side.

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Consumer Support Troubleshooting Tips Installation Instructions Operating Instructions Safety Instructions

Using the oven.

The size, weight, thickness, starting temperature and your preference of doneness will affect broiling times. This guide is based on meats at refrigerator temperature.

†The 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 Kitchen Guide, USDA Rev. June 1985.)

Broiling Guide

	Quantity and/or	Shelf	First Side	Second Side
Food	Thickness	Position	Time (min.)	Time (min.)	Comments
Bacon	1/2 lb.	C	4	3	Arrange in single layer.
	(about 8 thin slices)
Ground Beef	1 lb. (4 patties)	C	10	7–10	Space evenly. Up to
Well Done	1/2 to 3/4″ thick				8 patties take about
					the same time.
Beef Steaks	1″ thick				Steaks less than 1″ thick cook
Rare†		C	9	7
Medium	1 to 11⁄2 lbs.	C	12	5–6	through before browning.
Well Done		B	13	8–9
Rare†	11⁄2″ thick	C	10	6–7	Slash fat.
Medium	2 to 21⁄2 lbs.	C	12–15	10–12
Well Done		B	25	16–18
Chicken	1 whole	B	30–35	15	Brush each side with melted
	2 to 21⁄2 lbs.,				butter. Broil skin-side-down
	split lengthwise				first.
	Bone-in
	4 bone-in breasts	B	25–30	10–15
Bakery Products
Bread (Toast) or	2 to 4 slices	C	2–3	1/2–1	Space evenly. Place English
Toaster Pastries	1 pkg. (2)				muffins cut-side-up and
English Muffins	2 split	C	3–5		brush with butter, if desired.
Lobster Tails	2 to 4	A	13–16	Do not	Cut through back of shell.
	(6 to 8 oz. each)			turn over.	Spread open. Brush with
					melted butter before
					broiling and after half of
					broiling time.
Fish	1 lb. fillets	C	5	5	Handle and turn very
	1/4 to 1/2″ thick				carefully. Brush with lemon
					butter before and during
					cooking, if desired. Preheat
					broiler to increase browning.
Ham Slices	1″ thick	B	8	8
(precooked)	1/2″ thick	B	6	6
Pork Chops	2 (1/2″ thick)	B	10	4–5	Slash fat.
Well Done	2 (1″ thick) about 1 lb.	B	13	9–12
Lamb Chops	2 (1″ thick) about
Medium		B	8	4–7	Slash fat.
Well Done	10 to 12 oz.	B	10	10
Medium	2 (11⁄2″ thick)	B	10	4–6
Well Done	about 1 lb.	B	17	12–14
Wieners	1 lb. pkg. (10)	C	6	1–2	If desired, split sausages
Similar precooked					in half lengthwise; cut into
sausages,					5″ to 6″ pieces.
bratwurst

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Adjust the oven thermostat—Do it yourself!

www.GEAppliances.com

You may find that your new oven cooks differently than the one it replaced. Use your new oven for a few weeks to become more familiar with it. If you still think your new oven is too hot or too cold, you can adjust the thermostat yourself.

Do not use thermometers, such as those found in grocery stores, to check the temperature setting of your oven. These thermometers may vary 20–40 degrees.

NOTE: This adjustment will not affect the broiling temperatures.

To Adjust the Thermostat

Pull the OVEN CONTROL knob off the range and look at the back side. To make an adjustment, loosen

(approximately one turn), but do not

completely remove, the two screws

(Appearance may vary)

on the back of the knob.

With the back of the knob facing you, hold the outer edge of the knob with one hand and turn the front of the knob with the other hand.

To raise the oven temperature, move the top screw toward the right. You’ll hear a click for each notch you move the knob.

To lower the temperature, move the top screw toward the left.

Each click will change the oven temperature approximately 10°F. (Range is ± 60°F. 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, retighten screws so they are snug, but be careful not to overtighten.

Re-install knob on range and check performance.

The type of margarine will affect baking performance!

Most recipes for baking have been developed using high fat products such as butter or margarine (80% fat). If you decrease the fat, the recipe may not give the same results as with a higher fat product.

Recipe failure can result if cakes, pies, pastries, cookies or candies are made with low fat spreads. The lower the fat content of a spread product, the more noticeable these differences become.

Federal standards require products labeled “margarine” to contain at least 80% fat by weight. Low fat spreads, on the other hand, contain less fat and more water. The high moisture content of these spreads affects the texture and flavor of baked goods. For best results with your old favorite recipes, use margarine, butter or stick spreads containing at least 70% vegetable oil.

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