GE XL Use And Care & Installation Manual

XLMTM

Self-Cleaning

Gas Range

Safe~

instructions....................2-5

Anti-Tip Device ...........................2,3, 31,39

Operating Instructions, Tips

Aluminum Foil ..........................5, 15, 17-19

Clock and Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

.

6, 7

Oven. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

.

12-23

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

.

14, 15

Broiling, Broiling Guide ...................19, 20

Control

SettinOs

............. b.... . . . . . . . . . . . . . . . . 12

Door

Latch....................l

4, 17, 19,22,23

Light; Bulb Replacement ................12,28

Preheating . . . . . . . . . . . 14

Roasting, Roasting Guide ...............l 7, 18

Self-Cleaning instructions ..............2 1–23

Shelves . . . . . . . . . . . . . . . . . . 13-15, 17,22,23,27

Surface Cooking .....................................8-1 O

Control Settings ..........................................9

Cooktop

Comparison ................................8

Electric Ignition ...........................................8

Care and Cleaning

...................24-29

Broiler Pan and

Rack.........................................2

7

Burner Assembly

................................................24

Door Removal ..............................................27

Cooktop

. . . .........26

Lift-up

Cooktop........

. . . . . . . . . . . . . . . . . . . . . . .

.

.............29

Oven Bottom . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Oven Vents

....................................................29

Storage Drawer ...........................................28

Problem

Solver.......................45,

46

Thermostat Adjustment–

Do It Yourself . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

More questions

?...call

GE Answer Center”80~626.2000

Preparation.................................30-44

Air Adjustment.............................................38

Flame

Size..................................9,

37,38,44

Flooring Under the Range .........................32

Installation instructions ......................30-3 9

Leveiing..........................................................39

LP Conversion.......................................4O.44

Consumer Services ..................47

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

Important Phone Numbers .......................47

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

Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....................48

Models:

JGBP24 JGBP30

JGBP25 JGBP32

JGBP29 JGBP33

GE Appliances

164

D2764P053

49-8543

HELP US HELP YOU...

Read this guide carefully.

It is intended to help

yOLI

operate

and

maintain your

new range properly.

Keep it handy

for

answers to your questions.

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

write (include your phone number):

Consumer Affairs
GE Appliances
Appliance Park
Louisville, KY 40225

Write down the model and serial numbers.

Depending on your range, you’ll find the model

and

serial numbers on a

label

on the

front

of the range,

behind the kick panel. storage drawer or broiler drawer.
These numbers are also on the Consumer Product

Ownership Registration Card that came with your

range.

Before sending in this card, please write these

numbers here:

Model Number

Serial Number

Use these numbers in any correspondence or service

calls concerning your

range.

If you received a damaged range...

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

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

Check the Problem Solver in the back of this guide.

It lists causes of minor operating problems that you

can correct yourself.

A WARNING

●

ALL RANGES

CAN TIP

“

INJURY TO PERSONS

COULD RESULT

●

INSTALL ANTI-TIP

DEVICES PACKED
WITH RANGE

●

SEE INSTALLATION

INSTRUCTIONS

WARNING: If the information in this

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

—

WHAT TO DO IF YOU SMELL GAS

●

Do not try to light any appliance.

●

Do not touch any electrical switch; do

not use any phone in your building.

●

Immediately call your gas supplier from

a neighbor’s phone. Follow the 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.

IF YOU NEED SERVICE

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

To obtain replacement parts, contact

GE/Hotpoint

Service Centers.
We’re proud of our service and want you to be

pleased. If for some reason you are not happy with the
service you receive, here are three steps

to

follow for

further help.
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

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

Gas

appliances can cause minor exposure to

four

of these substances,

namely benzene, carbon

monoxide, formaldehyde and soot, caused

prirntily

by

the

incom~lete

combustion of natural

gas

or

LP

fuels,

Pro~erly

adjusted burners,

indi;ated

by

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.

●

Fluorescent light bulbs and safety valves on

standing pilot ranges contain mercury.

If your
model has these features, hey must be recycled
according to local, state and federal codes.

a

men You Get

Your Range

●

Have the installer show you the location of the

range gas

cut-off

valve and how to shut it off

if necessary.

●

Have your range installed and properly

grounded by a

quatified

installer,

in accordance

with the Installation

hstructions.

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

utiess

it is specifically recommended

in this guide.

All other servicing should be referred

to a qualified technician.

o P1ug

your range into a 120-volt grounded

out~et

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.

In

Canada, the appliance must be
electrically grounded in accordance with the
Canadian Electrical

Code,

Do not use an extension

cord with this appliance.

●

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 dl packing materials are removed from

the range

before operating it to prevent fire or

smoke damage should

the

packing 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 Instructions.

WA~~G:

These

adjustments must be made by a
qualified service technician in accordance with the
manufacturer’s instructions and

rdl

codes and

requirements of

the

authority having jurisdiction.

Failure

to foUow

these instructions could

resuh

in

serious injury or property damage. The qualified
agency performing this work assumes responsibility
for the conversion.

. 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

directiy

over interior kitchen carpeting.

Using

Your Range

AWARNING—AH

ranges

can

tip and injury

codd resulL

To

prevent accidental tipping of the

@

.9

range,

attach it to the

wdl

and

floor

by

installing the Anti-Tip device supplied.
To check if the device is installed and

m

L:

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 guide. Failure to take this precaution could
result in tipping of the range and injury.

*

Do not leave children alone or unattended

where a range is hot or in operation.
They

could be seriously burned.

Q

For your safety, never use your appliance for

warming or heating the

room.

(continued next page)

3

MORTANT

SAFE~ ~STRUCTIONS

(continued)

●

CAUTION: ITEMS OF INTEREST TO

CHILDREN

SHOULD

NOT BE STORED IN

CABINETS ABOVE A RANGE

OR ON

THE

BACKSPLASH OF A

RANG&CH~DREN

CLIMBING ON THE RANGE TO REACH

ITEMS

COULD BE SERIOUSLY ~JURED.

●

Do

not

allow

anyone ta

climb,

stand or hang

on

the door, broiler drawer or

cooktop.

They

could

damage tho

range and even tip it over,

causing

severe

personal injury.

*

Let the burner grates and other surfaces

cool

before touching them or leaving

them

where

children

can

reach

them.

●

Never wear loose fitting or hanging garments

while using

the

appliance. Be careful when

reaching

for

items stored in cabinets over the

cooktop.

Flammable material could be ignited if
brought in contact with flame or hot oven surfaces
and may cause severe burns.

●

Do not use water on grease fires. Never pick up

a

flaming

pan.

Turn

the

controls off. Smother a
flaming pan on a surface unit 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 oven off or

by using a multi-purpose dry chemical or

foam-

type fire extinguisher,

●

Do

not

store

flammable

materkds

in an oven, a

range broiler or storage drawer or near a

cooktop.

●

DO NOT STORE OR USE

COMBUST~LE

MATE~LS,

GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN
THE VICINITY OF THIS

OR

ANY OTHER

APPLUNCE.

*

Do not

let

cooking grease or other flammable

materials accumulate

in

or near the range.

●

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.

Surface Cooking

●

Always heat

fat

slowly, and watch as it heats.

4

*

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

holden

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.

●

To minimize the possibility of

burns,

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

●

Always turn the surface burners to off before

removing cookware.

●

Carefully watch foods being fried at a high

flame setting.

●

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

ar~ 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 storage drawer or kick panel.

●

Do not use a wok on models with sealed burners

if the wok has a round

metil

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

shodd

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.

*

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,

●

Use a deep fat thermometer

whenever possible to

prevent overheating fat beyond the smoking point.

●

Never

try to move a pan of hot

fat,

especially a

deep fat fryer. Wait until

the

fat is cool.

●

When using glass cookware,

make sure it is

designed for top-of-range cooking.

●

If a combination of oils or fats

will

be used

in frying,

stir together before heating or as fats

melt slowly.

. Use proper pan

size—Avoid pans that are
unstable or easily tipped. Select cookware having
flat bottoms large enough to properly contain food
and avoid

boilovers

and

spillovers

and large

enough to cover burner grate. This will both save

cleaning time and prevent hazardous accumulations
of food, since heavy spattering or

spillovers

left

on range can ignite. Use pans with handles that

can be easily grasped and remain cool.

●

Keep all plastics away from the top burners.

●

Do not leave plastic

items on the

cookto~

they may melt if left

too

close to the vent.

F

Vent a~~earance and location vaw

I

● Do not leave any items

L

‘‘

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.

●

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.

●

When flaming foods are under the hood, turn

the fan off. The fan, if operating, may spread
the flames.

●

If range is located near a window,

do not hang
long curtains that could blow over the top burners
and create afire hazard.

●

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

cdl

a

qutified

service technician.

Never use an open flame to

locate

a leak.

Baking, Broiling and Roasting

●

Do not use the oven for a storage area.

Items

stored

in the oven can ignite.

●

Place the oven shelves in the desired position

while the oven is cool.

●

Stand away from the range when opening the

door of a hot oven.

The

hot air and steam that

escapes can cause burns to hands, face and eyes.

●

Keep the oven free from grease buildup.

c Pufing

out

the

shelf to the shelf-stop is a
convenience in lifting heavy foods, It is also a
precaution against burns from touching hot
surfaces of the door or oven walls. The lowest
position “R” is not designed to slide.

●

Do not heat unopened food containers. Pressure

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

●

Do not use aluminum foil anywhere in the oven

except as described in this guide.

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.

●

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

correctIy

to reduce

the

possibility of grease fires.

●

If you should have a grease fire in the broiler pan,

turn off oven control, and keep broiler drawer and
oven door closed to contain

fwe

until it burns out.

Self-Cleaning Oven

*

Clean only parts listed in this Use and Care Guide.

●

Do not clean door gasket. The

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

●

Do not

use oven cleaners. No

commercial oven

cleaner or oven liner protective coating of any kind

should be used in or around any part of the oven.
Residue from oven cleaners will damage the inside
of the oven when the self-clean cycle is used.

●

Before self-cleaning the oven, remove broiler

pan and rack and other cookware.

●

Be sure to wipe up excess spillage before

starting the self-cleaning operation.

●

If the self-cleaning mode malfunctions, turn

the oven off and disconnect the power supply.

Have it serviced by a qualified technician.

SAVE THESE
INSTRUCTIONS

5

M

FEATURES

OF

YOUR

RANGE

Features and appearance vary.

1

,

II

-----

3

\

\

6

J

Sealed Burners

Standard Twin Burners

I

‘~

Your range is equipped with one of the two types of sutiace burners shown above.

—

Feature Index

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

See page

I

1

Air Intake

(under

storage drawer)

4,29

2

Model and Serial Numbers

—

(on front frame of range, behind storage drawer or kick panel)

3

Lift-Off Oven Door

19,20,27

4

Anti-Tip Device

2,3,31,39

I

(Lower

right

rear corner on

range

back. See the Installation Instructions.)

5

Oven Bottom

26

6 Oven Interior Light

12,21,28

7

Oven Door Latch

14, 17, 19,22,23

(use for Self-Cleaning cycle only)

8

OVEN SET Knob

9

Oven

“On”

Indicator Light

10 Oven

Cleaning Indicator Light

11,

12, 14, 17,

19,22,28

12

22

11

Automatic Oven Timer, Clock and

Minute Timer

11, 14,22,23

12 Oven

Vent

4,5, 13,29

13 OVEN

TEMP

Knob

11, 12, 14, 16,

17, 19,22,23,28

14

Grates, Drip Pans

(on some models)

and Surface Burners

4,5, 8–10,

21,2426

15

Surface

Burner Control Knobs

8-10,24,25,28

16

Cooktop

]

4,13,23,26,29

17 Broiler Pan and Rack

5, 17, 19,20,

(Do not clean in the self-cleaning oven.)

21,27

18 Oven Shelves

5,

12-15, 17,

(easily removed or repositioned on shelf supports)

19, 21–23, 27

19

Oven Shelf Supports

5, 13, 14, 17,
19,22,23,27

20

Oven Door Gasket

I

5,21,27

21

Air Vent in Oven Door

(top

of oven door)

[

4,13,29

22 Storage Drawer or Kick Panel (depending on model)

4,28,29

7

yOur new COOktOp

has gas

bu~ne~s. If you are u$e~

Thebesttyp,,

ofcookwa,

to

use>

p,ushea,-upartd

tO

cooking

wilh

induction or other

electric surface

cool-down times, depend upon the type of burner or

Units, YOU Will notice

some

differences

when you use

gas

burners.

surface unit you have.

Vpe

of Cooktop

Gas Burners

*

‘ (’>

Radiant

(Glass

Ceramic)

Cooktop

Electric

Coi]

@

o

Solid Disk

o

E)

Description

Regular or

sea]ec

gas burners use

either

LP

gas

or

natural gas.

Electric

coi]s

under a

glass-

ceramic cooktop.

High frequenc

y

induction coils
under a glass

surface.
Flattened

metal

tubing containing
electric

resistance
wire suspended
over a drip pan.

Solid cast iron

disk sealed to the
cooktop surface.

The following chart will help you to understand the
differences between gas burner

cooktops

and any

other type of cookto

p

you may have used in the past.

H

OW

it Works

Flames heat the pans

direct[y.

Pan flatness is not critical to cooking results, but

pans should be well balanced, Gas burners heat the pan right away and change
heat settings right away.

When

you turn the control off, cooking stops right away.

Heat travels

to

the glass surface and then to the cookware, so pans must be flat on
the bottom for good cooking results. The glass cooktop stays hot enough to
continue cooking after it is turned off. Remove the pan

fl-om

the surface unit if

you want cooking to stop.

Pans must be made of ferrous metals

(metal

that attracts a magnet). Heat is

produced by

a

magnetic circuit between the coil and the pan. Heats up right away
and changes heat settings right away, like a gas cooktop. After turning the control
off, the glass cooktop is hot from the heat of the pan, but

cooting stops right away.

Heats by direct contact with the pan and by heating the air under the pan. For best
cooking results, use good quality pans. Electric coils are more forgiving of
warped pans than radiant or solid disks. Heats up quickly but does not change

—

beat settings as quickly as

gas

or induction. Electric coils stay hot enough to

continue cooking for a short time after they are turned off.
Heats by direct contact with the pan,

so pans must be flat on the bottom for good

cooking

results. Heats

up

and cools down more slowly than electric coils. The

disk stays hot enough to continue cooking after it is

tunted off. Remove the pan

from the solid disk if you want the cooking to stop.

SUWACE COO~G

Lighting Instructions

Your surface burners are lighted by electric ignition,
eliminating the need

for

standing pilot lights with

constantly burning

ilames.

In case of a power failure,

you

can light the surface

burners on your range with a match. Hold a lighted

match to the burner, then turn the knob to the

LITE

position. Use extreme caution when lighting
burners this way.

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

The electrode of the spark igniter is exposed.
When one burner is turned to

LITE, all the burners

spark. Do not attempt to disassemble or clean
around any burner while another burner is on.
An electric shock may result, which could cause

you to knock over hot cookware.

—

8

The knobs that turn the surface burners on afldOffme
located on the control panel in front of the burners.

The two knobs on the left control the left front and
left rear burners. The two knobs on the right control

the right front and right rear burners.

On

ranges

with

sealed

burners:

c

The smaller burner (right rear position) will give

the best simmer results. It offers precise cooking
performance for delicate

foods,

such as sauces Or
foods which need to cook over low heat for a
long time. It can be turned down to a very low

simmer setting.

● The right front burner is higher powered than the

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

Before Lighting a Burner

To Light a Surface Burner

● If drip pans are supplied with your range,

Push the control knob in

they should be used at

all

times.

and turn it to

LITE.

You

+1111

● Make sure all grates on the range are in place

will hear a little “clicking”

before using any burner.

noise—the sound of the electric
spark igniting the burner.

P

(

After Lighting a Burner

● After the burner ignites, turn the knob to adjust the

●

Do not operate a burner for an extended period of

flame size.

time without cookware on the grate. The finish on the

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

grate may chip without cookware to absorb the heat.

you want to use.

● Be sure the burners and grates are cool before you

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

How to Select Flame Size

Watch the flame, not the knob, as you reduce heat.

The flame size on a gas burner should match the
cookware you are using.

FOR SAFE HANDLING OF COOKWARE NEVER
LET THE FLAME EXTEND UP THE SIDES OF
THE COOKWARE.

Any flame larger than the bottom of the cookware is
wasted and only serves to heat the handle.

I

(c[,ntinut,d

next

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r

(

SUWACE COOmG

(continued)

Top-of-Range Cookware

Aluminum: Medium-welghl

cookware

is

recommended because it heats quickly and evenly.

Most foods brown evenly in an aluminum skillet.

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

Cast-Iron: If heated slowly, most skillets

will

give

satisfactory results.
Enamelware: Under some conditions, the enamel of

some cookware may melt. Follow cookware
manufacturer’s recommendations for cooking methods.

GINs:

There Me two types of

glass

cookware-thos

e

for oven use only and

~hose

fo;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)

Wok Cooking

(on models with sealed burners)

Do not use stove top grills

We

recommend that you

on your sealed gas burners.

use only a flat-bottomed wok.

If you use the stove top

They are available at your local

grill on the sealed gas

retail store.

burner it will cause

Do not use woks

that have

‘.. ,.:..

incomplete combustion and

.:.:::t::: ::ll;~;,:

can result in exposure to

support rings. Use

of these

types of woks, with or

carbon monoxide levels
above allowable current

without the ring in place,

standards. This can be

can be dangerous. Placing

z

..”

... —

\\.

,, *,;: ‘:’ .“:. .0 ~E<

hazardous to your health.

the ring over the burner grate may cause the burner
to work improperly resulting in carbon monoxide

levels

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

10

Clock and Minute Timer

To

set the clock, push the knob in and turn the clock
hands to the correct time. Then let the knob out and
continue turning to OFF.

The Minute Timer

has been combined with the range
clock. Use it to time cooking operations. You’ll
recognize it as the pointer that is different in color
from the clock hands.

Minutes are marked up to

60 on the center ring of the

clock.
To

set the Minute Timer,

turn the knob to the left,

without

pushing in, until the pointer reaches the number

of minutes you want to time.

At the end of the set time, a buzzer sounds to tell
you time

is

up. Turn the knob, without pushing

in,

until the pointer reaches OFF and the buzzer stops.

Automatic Oven Timer

This Timer will automatically start and stop your
oven for you. Here’s what you do:

1. Make sure both your range clock and the DELAY

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

2. Set the DELAY START dial. Push in and turn the

DELAY START dial to the time you want the oven
to turn itself on. (If you want it to start cooking
immediately, do not set a DELAY START time.)

3. Set the STOP TIME dial. Push in and turn the

STOP TIME dial to the time you want the oven
to turn itself off.

NOTE: There must be at least a half-hour
difference between the DELAY START and
STOP TIME dials, and times can be set only
up to 11 hours and 45 minutes in advance.

4. Set the OVEN SET knob to TIME BAKE.

5. Set the OVEN

TEMP knob to the desired

cooking temperature.

The oven will turn itself on immediately

unless

you
have set the DELAY START dial for a later starting
time. It will operate at the temperature you selected

and turn itself off at the Stop Time you selected.

Turn the OVEN

TEMP knob to OFF and then remove

the food from the oven.

STOP TIME

DEMY

START

PUSH TO TURN

11

USmG

YOUR OVEN

Before Using Your Oven

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

Electric Ignition

The oven burner and broil burner are lighted by
electric ignition.

To light either burner, turn the OVEN SET knob to

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

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

Power Outage

CAUTION: Do not make any attempt to operate
the electric ignition oven during an electrical
power failure.

The oven or broiler cannot be

lit

during a power

failure. Gas will not flow unless the glow bar is hot.
If the oven is in use when a power failure occurs,

the oven burner shuts off and cannot be

re-lit

until

power is restored.

Oven Light

Oven Indicator Light

The oven

light

comes on automatically when the door

The oven indicator light glows until the oven reaches
is opened. Some models have a switch on the lower your selected temperature, then goes off and on with
control panel that allows you to turn the

light

on or off

the oven burner(s) during cooking.
when the door is closed.

Oven Moisture

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

OVEN SET Control

The OVEN SET control has settings

OVENS~

for BAKE, BROIL, TIME BAKE and
CLEAN. When you turn the knob to the

~ /

‘%

desired setting, the proper burner is
activated for that operation.

@

BAKE

:

3

+

*I9

BAKE—Use this setting for all normal oven
operations—for example, for cooking roasts or
casseroles. Only the bottom oven burner operates
during baking.

TIME BAKE—Use this setting to turn the oven
on and off at specified times when you want cooking
to start and stop. See Automatic Oven Timer section.

BROIL—Use this setting for broiling. Only the top
(broil) burner

will

operate.

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

OVEN TEMP Control

The OVEN TEMP control maintains

O V EN TEMP

the temperature you set for normal oven
operation as well as for broiling. Push in
and turn to set temperatures or to set into

CLEAN position.

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

For normal oven operation, push in and turn the
knob to the desired temperature. It will normally
take 30-90 seconds before the flame comes on.

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

12

Oven Vents

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

●

The vent openings and

nearby surfaces may
become hot. Do not
touch them.

●

Do not leave

plastic

Vent appearance and location

va~

items on the

cookto~

they may melt if

le~t

too

close to the vent.

● Handles of pots and pans on the cooktop may

become hot

if left too close to the vent.

●

Metal items will become very hot if they are

left

on the cooktop and could cause burns.

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

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

Oven Shelves

The shelves are designed with stop-locks so when
placed correctly on the shelf supports, they

will

stop before coming completely out of the oven and
will not tilt when you are removing food from them
or placing food on them.

When placing cookware on a shelf, pull the shelf out

to the bump on the shelf support. Place the cookware
on the shelf, then slide the shelf back into the oven.
This will eliminate reaching into the hot oven.

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

To replace, place the shelf on the shelf support with
the stop-locks (curved extension of the

shelo facing

up and toward the rear of the oven. Tilt up the front
and push the shelf toward the back of the oven until it
goes past the bump on the shelf support. Then lower
the front of the shelf and push it all the way back.

Bum~

Shelf Positions

The oven has five shelf supports for baking,
roasting and broiling identified in this illustration
as A (bottom), B, C, D and E (top). It also has a

special low shelf position (R) for roasting extra
large items, such as a large turkey—the shelf is not
designed to slide out at this position. Shelf positions
for cooking are suggested in the Baking, Roasting
and Broiling sections.

13

BAmNG

Do not lock the oven door with the latch during

If you think an adjustment is necessary, see the Adjust

baking. The latch is used for self-cleaning only.

the Oven Thermostat section. It gives easy Do

Zt

Your oven temperature is controlled very accurately

Yourse~instructions

on how to adjust the thermostat.

using an oven control system. It is recommended that
you operate the oven for a number of weeks to
become familiar with your new oven’s performance.

How to Set Your Range for Baking

To avoid possible burns, place the shelves in the

See the Automatic Oven Timer section for

correct position before you turn the oven on.

Timed Baking.

1.

Close the oven door. Turn the OVEN SET knob to

2. Check the food for doneness at the minimum time
BAKE or TIME BAKE and then turn the OVEN on the recipe. Cook longer if necessary.

TEMP knob to the desired temperature.

3. Turn the OVEN

TEMP knob to OFF and

then remove the food.

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.

(i

\y

As a general rule,
place most foods in the middle of the oven, on
either shelf position B or C. See the chart for

suggested shelf positions.

I

Type of Food

I

Shelf Position

I

I

Angel food cake I A

I

Biscuits or muffins

B or C

Cookies or cupcakes

B or C

Brownies

B or C

Layer cakes

B or C

I Bundtorpoundcakes

I

AorB

I

I

Pies

orpie

shells

I

BorC

I

I

Frozen pies

I A(oncookie

sheet)

I

I

Casseroles

I Bor

C

I

I

I

Roasting

I Bor

R

Preheating

Preheat the oven if the recipe calls for it. Preheat means
bringing the oven up to the specified temperature
before putting

tie

food in the oven. To preheat, set the
oven at the correct temperature— selecting a higher
temperature does not shorten preheat time.

Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary. For ovens
without a preheat indicator light or tone, preheat

10 minutes. After the oven is preheated place the
food in the oven as quickly as possible to prevent heat
from escaping.

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

Yz–inch

space between pans as
well as from the back of the oven, the door and the
sides. If you need to use two shelves, stagger the pans
so one is not directly above the other.

14

Baking Guides

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

Cookies

Aluminum Foil

When baking cookies,

~

Never entirely cover

\

I

I

flat cookie sheets
(without sides)

produce better-looking

cookies. Cookies
baked in a jelly roll
pan (short sides all

around)

may

have

darker

edge~

and pale ~~

y

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, use only one cookie sheet in the oven

at a time.

a shelf with aluminum
foil. This will disturb
the heat circulation and
result in poor baking. A
smaller sheet of foil
may be used to catch a

spillover

by placing it
on a lower shelf several
inches below the food.

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

recommends will usually be crisper, thinner and drier

from the pie crust; the cookie sheet helps retain it.

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.

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, the temperature may need to
be reduced by

25°F.

Don’t Peek

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

DO NOT open the door to check until the minimum
time. Opening the oven door frequently during
cooking allows heat to escape and makes baking times

longer. Your baking results may also be affected.

15