GE XL44 User Manual

Ranges

Safety Instructions . . . . . .2–5

Anti-tip Device .2, 3, 29, 40, 41

Operating Instructions, Tips

Aluminum Foil . . .5, 15, 17, 18

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

Features . . . . . . . . . . . . . . .6, 7

Oven . . . . . . . . . . . . . . . .11–20

Baking . . . . . . . . . . . . .13–15

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

Control

Settings . . . . . .11, 13, 17, 19

Light . . . . . . . . . . . . . .11, 24

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

Roasting . . . . . . . . . . . .17, 18

Shelves . . . . . . . .5, 12–15, 25

Thermostat Adjustment . .16

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

Control Settings . . . . . . .8, 9

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

Standing Pilot Models . . . . 8

Care and Cleaning

Broiler Drawer . . . . . . . . . . .24

Broiler Pan and Grid . . . . . .24

Burner Assembly . . . . . .21, 22

Continuous Clean . . . . . . . .27

Door Removal . . . . . . . . . . .26

Lift-up Cooktop . . . . . . . . . .25

Oven Bottom . . . . . . . . . . . .23

Oven Vents . . . . . . . . . . . . . .25

Stainless Steel Surfaces . . . . .27

Storage Drawer . . . . . . . . . . .25

Installation

Instructions . . . . . . . . . .28–41

Air Adjustment . . . . . . . .38, 39

Flame Size . . . . . . . . .10, 36–39

Flooring Under the Range . .31

Gas Conversion . . . . . . . . . .41

Leveling . . . . . . . . . . . . . . . .40

Preparation . . . . . . . . . . .28–31

Consumer Support

Consumer Support . . . . . . . .47

Product Registration . . .45, 46

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

183D5580P114 49-85029-1 03-03 JR

Owner’s Manual

& Installation

Instructions

GEAppliances.com

XL44

™

Gas

Write the model and serial numbers here:

Model # ________________________

Serial # ________________________

Depending on your range, the model and serial numbers can be found on a label on the front of the range, behind the kick panel or storage drawer.

Standard-Clean Models:

JGBS02 LGB116 JGBS03 LGB128 JGBS04 RGB508 JGBS07 RGB524 JGBS17 RGB526 JGBS20 RGB528 JGBS21 RGB532 JGBS22 RGB533 JGBS23 RGB535 JGSS05

Continuous-Clean Models:

JGBC20

HELP US HELP YOU…

Read this manual carefully.

It is intended to help you operate and maintain your new range properly. Keep it handy for answers to your questions.

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 Before You Call for Service section in the back of this manual. It lists causes of minor operating problems that you can correct yourself.

— 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.

WARNING: If the information in

this manual is not followed exactly, a fire or explosion may result causing property damage, personal injury or death.

WARNING

• ALL RANGES CAN TIP

• INJURY TO PERSONS COULD RESULT

• INSTALL ANTI-TIP DEVICES PACKED WITH RANGE

• SEE INSTALLATION INSTRUCTIONS

Important Safety Instructions

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 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.

• Fluorescent light bulbs and safety valves on standing pilot ranges contain mercury. If your

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

When 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 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 guide. All other servicing 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, threeprong outlet in accordance with the National Electrical Code. In Canada, the appliance must be electrically grounded in accordance with the Canadian Electrical Code. Do not use an extension cord with this appliance.

• 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 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.

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.

• 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.

Using Your Range

WARNING—

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.

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 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.

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

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

GEAppliances.com

• 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.

• Do not allow anyone to climb, stand or hang on the door, broiler drawer or cooktop.

They could damage the 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.

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

• 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 materials in an oven, a range broiler or storage drawer 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.

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

• 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.

Surface Cooking

• 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.

• 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 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 or storage drawer.

• Do not use a wok on models with sealed burners if the wok has a round metal ring that is placed over the burner grate to support the wok. This

ring acts as a heat trap, which may damage the burner grate and burner head. Also, it may cause the burner to work improperly. This may cause a carbon monoxide level above that allowed by current standards, resulting in a health hazard.

• Foods for frying should be as dry as possible.

Frost on frozen foods or moisture on fresh foods can cause hot fat to bubble up and over 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.

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

IMPORTANT SAFETY INSTRUCTIONS

(continued)

• 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.

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

• Use proper pan size—avoid pans that are unstable

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

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

• Keep all plastics away from the top burners.

• Do not leave plastic items on the cooktop—

they may melt if left too close to the vent.

• 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.

• 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 under the hood, turn the fan on.

• If range is located near a window, do not hang

long curtains that could blow over the top burners and create a fire 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 call a qualified 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.

• Keep the oven free from grease buildup.

• 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.

• Pulling 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.

• Never use aluminum foil to line the oven bottom. Improper use of foil could start a fire.

• 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 correctly

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 fire until it burns out.

Cleaning Your Range

• Clean only parts listed in this Use and Care Guide.

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

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

• 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.

SAVE THESE INSTRUCTIONS

Vent appearance and location vary.

Important Safety Instructions

GEAppliances.com

FEATURES OF YOUR RANGE

Features and appearance vary.

108

1 3 4 5 6

7 9

MASK FOR SHELVES

Features of Your Range

Feature Index (Not all models have all features. Appearance of features varies.) See page

1 Backguard (on some models) —

2 Surface Burners, Grates and Drip Pans (on some models) 4, 5, 8, 9, 21–23

3 Oven Light On/Off Switch (on some models) 11

4 Clock and Timer (on some models) 10

5 Oven Vent (located on cooktop on some models) 4, 5, 12, 25

6 Oven Control 11, 13, 16,

17, 19, 24

7 Surface Burner Control Knobs 8, 9, 21–24

8 Gas Shut Off Valve (on some models) 31, 32

9 Cooktop/Lift-up Cooktop (on some models) 5, 23, 25

10 Broiler Pan and Grid 5, 17, 19, 20, 24

11 Oven Shelves with Stop-Locks (Number of shelves varies) 5, 12–14, 17,

19, 20, 25

12 Oven Shelf Supports (Shelf positions for cooking are suggested in the 5, 12, 13,

Baking, Roasting and Broiling sections.) 17, 19, 20

13 Air Vent in Oven Door (Located at top of the oven door) 4

14 Broiler Drawer, Storage Drawer or 4, 19, 20,

Removable Kick Panel (on some models) 24, 25

15 Air Intake 4, 25

16 Model and Serial Numbers (Located on front frame of range, 1

behind either broiler drawer, storage drawer or removable kick panel.)

17 Lift-Off Oven Door 4, 19, 20, 26, 27

18 Anti-Tip Device (Lower right rear corner on range back. 2, 3, 29, 39

See Installation Instructions.)

19 Oven Bottom 23, 27

20 Oven Interior Light (on some models) 11, 24

On some models, comes on automatically when door is opened.

NOTE: All models have standard oven interiors, except for JGBC20 which has a continuous-cleaning oven interior. See the Care and Cleaning section for instructions.

GEAppliances.com

Surface Burner Controls

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

Before Lighting a Burner

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

• Make sure all the grates on the range are in place before using any burner.

On ranges with sealed burners:

• 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.

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

SURFACE COOKING

To Light a Surface Burner

Electric Ignition Models: Push the control knob in and

turn it to LITE. You will hear

a little ‘‘clicking’’ noise—the sound of the electric spark igniting the burner.

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 to 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.

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.

After Lighting a Burner

• Do not operate a burner for an extended period of time without cookware on the grate. The finish on the grate may chip without cookware to absorb the heat.

• Be sure the burners and grates are cool before you place your hand, a pot holder, cleaning cloths or other materials on them.

Top-of-Range Cookware

Aluminum: Medium-weight cookware is

recommended because it heats quickly and evenly. Most foods brown evenly in an aluminum skillet. Use saucepans with tight-fitting lids when cooking with minimum amounts of water.

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

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

Glass: There are two types of glass cookware—those for oven use only and those for top-of-range cooking (saucepans, coffee and teapots). Glass conducts heat very slowly.

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

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

Stove Top Grills

(on models with sealed burners)

Wok This Way

(on models with sealed burners)

Do not use stove top grills on your sealed gas burners. If you use the stove top grill on the sealed gas burner it will cause incomplete combustion and can result in exposure to carbon monoxide levels above allowable current standards. This can be hazardous to your health.

We recommend that you use a flat-bottomed wok. They are available at your local retail store.

A traditional round bottom wok can be used with Wok Holder accessory, model JXWK which can be ordered from your appliance dealer. The Wok Holder fits on top of the range grate to provide support and proper air circulation for traditional round bottom woks only. Do not use flat bottomed woks with the Wok Holder.

Do not use a wok on any other support ring.

Placing the ring over the burner grate may cause the burner to work improperly, resulting in carbon monoxide levels above allowable current standards. This could be dangerous to your health. Do not try to use such woks without the ring unless you are using the Wok Holder. You could be seriously burned if the wok tipped over.

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.

Surface Cooking

GEAppliances.com

When the timer is counting down, use the + and – pad to change the remaining time, or press the TIMER ON/OFF pad to stop the timer. The timer cannot be cancelled unless you have fully completed “set timer” instructions above.

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 TIMER ON/OFF pad again to change the display back to show the timer.

CLOCK AND TIMER

(on some models)

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.

(appearance may vary)

To Change or Cancel the Timer Setting

Display Clock While Timer Is Operating

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.

1. Press the CLOCK pad.

2. 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.

3. Press the CLOCK pad to start the

clock.

To Set the Timer

1. Press the TIMER ON/OFF pad.

2. 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 ten minutes at a time.

3. Once you have set your timer, press the 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 TIMER ON/OFF pad to stop the signal.

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.

Power Outage—Standing Pilot

An electrical power failure will not affect the standing oven pilot.

Power Outage—Electric Ignition

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 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.

Oven Moisture Oven Light (on some models)

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.

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

(continued next page)

USING YOUR OVEN

Clock and Timer Using Your Oven

GEAppliances.com

USING YOUR OVEN

(continued)

Oven Shelves

The shelves are designed with stoplocks 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 stoplocks (curved extension of the shelf) 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.

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.

• 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.

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

Shelf Positions

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

Vent appearance and location vary.

Bump

BAKING

Your oven temperature is controlled using the latest technology in oven control systems. It is recommended that you operate your new oven for a number of weeks to become familiar with its performance.

If you think an adjustment is necessary, see the Adjust the Oven Thermostat section. It gives easy Do It Yourself instructions on how to adjust the thermostat.

How to Set Your Range for Baking

To avoid possible burns, place the shelves in the

correct position before you turn the oven on.

1. Close the oven door. Turn the OVEN CONTROL

knob to the desired temperature.

2. Check food for doneness at minimum time on

recipe. Cook longer if necessary.

3. Turn the OVEN CONTROL knob to OFF and

then remove 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. 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.

(continued next page)

Type 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

Bundt or pound cakes A or B

Pies or pie shells B or C

Frozen pies A (on cookie sheet)

Casseroles B or C

Roasting B or R

Using Your Oven Baking

GEAppliances.com

BAKING

(continued)

Preheating

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

⁄2–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.

Cookies Aluminum Foil

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.

Cookies can be baked on several shelves at the same time but browning may be uneven because of reduced air circulation.

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

Never entirely cover a shelf with aluminum foil. This

will disturb the heat circulation and result in poor baking. A smaller sheet of foil may be used to catch a spillover by placing it on a lower shelf several inches below the food.

Do not put aluminum foil on the oven bottom.

Baking Guides

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

Baking

Pies Cakes

For best results, bake pies in dark, rough or dull pans to produce a browner, crisper crust. Stagger the pies for most even browning. Frozen pies in foil pans should be placed on an aluminum cookie sheet for baking since the shiny foil pan reflects heat away from the pie crust; the cookie sheet helps retain it.

For best browning when baking several 8″ or 9″ cakes, stagger them so one pan is not directly above another. Warped or bent pans will cause uneven baking results and poorly shaped products. A cake baked in a pan larger than the recipe recommends will usually be crisper, thinner and drier than it should be. If baked in a pan smaller than recommended, it may be undercooked and batter may overflow.

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.

• If you are using dark non-stick pans, you may find that you need to reduce the oven temperature 25°F. to prevent over-browning.

Don’t Peek

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

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

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