GE XL44 JGBS09, XL44 JGBS10 Owner's Manual & Installation Instructions

Gas Ranges

Safety Instructions . . . . . .2–5

Anti-tip Device . . . .2, 3, 29, 39

Operating Instructions, Tips

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

Clock . . . . . . . . . . . . . . . . . .11

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

Griddle . . . . . . . . . . . . . . .10

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

Care and Cleaning

Broiler Compartment . . . . . .24

Broiler Pan and Grid . . . . . .24

Burner Assembly . . . . . .21, 22

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

Griddle . . . . . . . . . . . . . . . . .21

Kick Panel . . . . . . . . . . . . . .25

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

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

Installation

Instructions . . . . . . . . . .28–39

Air Adjustment . . . . . . . . . . .37

Flame Size . . . . . . . . .10, 36, 37

Flooring Under the Range . .30

Gas Conversion . . . . . . . . . .39

Leveling . . . . . . . . . . . . . . . .38

Preparation . . . . . . . . . . .28–30

Consumer Support

Consumer Support . . . . . . . .43

Product Registration . . . .41, 42

Warranty . . . . . . . . . . . . . . . .44

183D5580P122 49-85037 05-02 JR

Owner’s Manual

& Installation

Instructions

GEAppliances.com

XL44

™

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 broiler compartment.

JGBS09
JGBS10

2

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

®

3

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.

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
manual. 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, three-prong outlet in accordance
with the National 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 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 manual. 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 compartment 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 foam­type 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, behind the kick panel or near
a cooktop.

• DO NOT STORE OR USE COMBUSTIBLE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN THE
VICINITY OF THIS OR ANY OTHER
APPLIANCE.

• 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 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 or the griddle.

• 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
compartment or kick panel.

• Do not use a wok 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.

• If a combination of oils or fats will be used in frying,

stir together before heating or as fats melt slowly.

IMPORTANT SAFETY INSTRUCTIONS

(continued)

4

• 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.

• 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.

• Never leave the kitchen while using the griddle.

• Do not use aluminum foil to line the griddle. Misuse

could result in a fire hazard.

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 manual. 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 compartment

and oven door closed to contain
fire until it burns out.

Cleaning Your Range

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

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

• Do not lift the cooktop. Lifting the cooktop can lead
to damage and improper operation of the range.

SAVE THESE INSTRUCTIONS

Vent appearance and location vary.

5

Important Safety Instructions

GEAppliances.com

6

FEATURES OF YOUR RANGE

Features and appearance vary.

12

11

18

20

19

21

22

1

13

14

15

16

17

2 4 5 6 87

9

10

3

7

Features of Your Range

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

1 Backguard —

2 Oven Light On/Off Switch 11

3 Side Surface Burners and Grates 4, 5, 8, 9, 21–23

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

5 Clock (on some models) 11

6 Center Surface Burner 8, 21–23

Use when cooking with large oval pots/pans, round pots/pans 10″ or
greater in diameter or with the griddle.

7 Griddle and Center Grate 10, 21

When cooking, the center grate must always be in place. To use the griddle,
it must be locked onto the center grate only.

8 Center/Griddle Surface Burner Control Knob 8, 9, 10, 21–24

9 Oven Control 11, 13, 16,

17, 19, 24

10 Side Surface Burner Control Knobs 8, 9, 21–24

11 Cooktop 5, 23, 25

12 Broiler Pan and Grid (on some models) 5, 17, 19, 20, 24

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

19, 20, 25

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

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

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

16 Broiler Compartment or Removable Kick Panel (on some models) 4, 19, 20, 24, 25

17 Air Intake 4, 25

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

behind either broiler compartment or removable kick panel.)

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

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

See Installation Instructions.)

21 Oven Bottom 23, 27

22 Oven Interior Light 11, 24

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. The center left knob
controls the center oval burner.

Before Lighting a Burner

• Make sure all the grates (and the center griddle, if it
is going to be used) are in place on the range before
using any burner.

• The center oval burner is the largest in size and

is for large oval pots/pans, round pots/pans 10″
or greater in diameter or with the griddle.

• The side burners are all the same size
and power.

8

SURFACE COOKING

To Light a Surface Burner

Push the control knob in
and turn it to LITE.

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

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.

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 Wok This Way

Do not use stove top grills
on your gas burners. If you
use the stove top grill on
the 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.

Only a flat-bottomed wok should be used. Do not use a
flat-bottomed wok with a wok holder.

Do not use a
flat-bottomed wok
on a 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.

9

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.

Use only large oval pots/pans, round pots/pans
10″ or greater in diameter or the griddle on the
center burner.

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

10

GRIDDLE

Your non-stick coated griddle provides an extra-large cooking surface for
meats, pancakes, or other food usually prepared in a frying pan or skillet.

NOTE: Your griddle will discolor over time as it becomes seasoned
with use.

How to Insert the Griddle

CAUTION: Place and remove the griddle

only when all grates and griddle are cool and all
surface units are turned OFF.

The griddle can only be used with the center burner
and must be locked into place on the center grate.

Place the “U” locks on the underside of the griddle
over the center fingers of the center grate.

Move the griddle back-and-forth to make sure it is
locked in place.

Using the Griddle

Most griddled foods require cooking on a preheated
surface. Preheat griddle according to the guide below,
then switch to the desired cook setting.

IMPORTANT NOTES:

• Avoid cooking extremely greasy foods and be
careful of grease spill-over while cooking.

• Do not use oil on the griddle for extended lengths
of time. Permanent staining and/or craze lines on
the surface could result.

• Do not cook milk products (such as french toast) on
the griddle. Permanent staining and/or craze lines
on the surface could result.

• Never place or store any items on the griddle, even
when it is not in use. The griddle can become
heated when using the surrounding burners.

• Do not overheat the griddle. Leaving the griddle
burner on at HI for an extended amount of time
without food can damage the non-stick coating.

Place the “U” locks onto the center fingers on the center grate.

Type of Food Preheat Maximum Quantity

Conditions Recommend

Warming Tortillas none 7 stacked

Pancakes High for 6

3 minutes

Hamburgers Medium for 4 – flattened out

5 minutes

Fried Eggs Medium for 4

5 minutes

Bacon High for 4

5 minutes

Breakfast Sausage None–no oil 13
Links

Hot Sandwiches High for 4
(such as 6 minutes then
Grilled Cheese) Medium for

4 minutes

“U” locks

Underside of
griddle

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 manual handy where you can refer
to it, especially during the first weeks of using your new range.

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

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)

11

USING YOUR OVEN

Griddle Using Your Oven

To Set the Clock (on some models)

NOTE: When you first plug in the range or after a

power failure, the entire Clock display will light up.

1. Press the SET CLOCK button.

2. Press and hold the + or – button

and the time of day will change
10 minutes at a time. To change the
time by single minutes, give the
buttons short taps.

3. Press the SET CLOCK button to start

the clock.

GEAppliances.com

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.

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.

D

E

C

B

A

R

Vent appearance and location vary.

Bump

12

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.

13

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

D

E

C

B

A

R

Using Your Oven Baking

GEAppliances.com

14

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

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 a 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

GEAppliances.com

16

ADJUST THE OVEN THERMOSTAT—

DO IT YOURSELF!

You may find that your new oven cooks differently
than the one it replaced. We recommend that you

use your new oven for a few weeks to become more
familiar with it, following the times given in your
recipes as a guide.

If you think your new oven is too hot or too cold,
you can adjust the thermostat yourself. If you

think it is too hot, adjust the thermostat to make it
cooler. If you think it is too cool, adjust the
thermostat to make it hotter.

We do not recommend the use of thermometers,

such as those found in grocery stores, to check the
temperature setting of your new oven. These
thermometers may vary 20–40 degrees.

To Adjust the Thermostat:

(appearance may vary)

Pull the OVEN CONTROL knob off the range
and look at the back side.

To make adjustment, loosen (approximately one turn),
but do not completely remove, the top screw 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 plus or minus 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 screw so it
is 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 affect 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.

ROASTING

Roasting is cooking by dry heat. Tender meat or
poultry can be roasted uncovered in your oven.
Roasting temperatures, which should be low and
steady, keep spattering to a minimum.

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 roasting a large
turkey. The shelf is not
designed to slide out at
this position.

Roasting is really a baking procedure used for meats.
Therefore the oven controls are set for Baking.
(You may hear a slight clicking sound indicating the
oven is working properly.)

Most meats continue to cook slightly while standing
after being removed from the oven. Recommended
standing time for roasts is 10 to 20 minutes. This
allows roasts to firm up and makes them easier to
carve. Internal temperature will rise about 5° to 10°F.
If you wish to compensate for temperature rise,
remove the roast from the oven when its internal
temperature is 5° to 10°F. less than temperature
shown in the Roasting Guide.

Remember that food will continue to cook in the hot
oven and therefore should be removed when the
desired internal temperature has been reached.

1. Position oven shelf

at (B) position for
small size roast
(3 to 5 lbs.) and at
(R) position for
larger roasts.

2. Check the weight of the roast. Place the meat

fat-side-up or the poultry breast-side-up on the
roasting grid in a shallow pan. The melting fat will
baste the meat. Select a pan as close to the size of
meat as possible. (The broiler pan with grid is a
good pan for this.)

3. Turn the OVEN CONTROL knob to the desired

temperature. See the Roasting Guide for
temperatures and approximate cooking times.

4. When roasting is finished, turn the OVEN

CONTROL knob to OFF and then remove the
food from the oven.

R

A

B

Use of Aluminum Foil Dual Shelf Cooking

You can use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan for
marinating, cooking with fruits, cooking heavily
cured meats or basting food during cooking. Press
the foil tightly around the inside of the pan.

This allows more than one food to be cooked at the
same time. For example: While roasting a 20-lb.
(10 kg) turkey on shelf position R, a second shelf
(if so equipped) may be added on position D so that
an additional food such as scalloped potatoes can be
cooked at the same time. Foods cooked with the
turkey should be added toward the end of the time
allowed for the turkey. For example, potatoes which
cook for 1 hour should be added to the oven 1 hour
before the end of cooking time for the turkey.

(continued next page)

17

Adjust the Oven Thermostat Roasting

D

E

C

B

A

R

GEAppliances.com

18

ROASTING

(continued)

Q. Is it necessary to check for doneness with

a meat thermometer?

A. Checking the finished internal temperature at the

completion of cooking time is recommended.
Temperatures are shown in Roasting Guide.
For roasts over 8 lbs., check with thermometer at
half-hour intervals after half the time has passed.

Q. Why is my roast crumbling when I try to

carve it?

A. Roasts are easier to slice if allowed to cool

10 to 20 minutes after removing from oven.
Be sure to cut across the grain of the meat.

Q. Do I need to preheat my oven each time I cook

a roast or poultry?
A. It is not necessary to preheat your oven.
Q. When buying a roast, are there any special tips

that would help me cook it more evenly?
A. Yes. Buy a roast as even in thickness as possible,

or buy rolled roasts.

Q. Can I seal the sides of my foil “tent” when

roasting a turkey?
A. Sealing the foil will steam the meat. Leaving it

unsealed allows the air to circulate and brown

the meat.

Questions and Answers

ROASTING GUIDE

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 15 to 25 minutes per
pound additional time (15 minutes per pound for
roasts under 5 pounds, more time for larger roasts).

Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly.
Some commercial frozen poultry can be cooked
successfully without thawing. Follow directions
given on package label.

Oven Approximate Roasting Time Internal

Type Temperature Doneness in Minutes per Pound Temperature °F.

Meat 3 to 5 lbs. 6 to 8 lbs.

Tender cuts; rib, high quality 325° Rare: 24–35 18–25 140°–150°†
sirloin tip, rump or top round* Medium: 35–39 25–31 150°–160°

Well Done: 39–45 31–33 170°–185°

Lamb leg or bone-in shoulder* 325° Rare: 21–25 20–23 140°–150°†

Medium: 25–30 24–28 150°–160°

Well Done: 30–35 28–33 170°–185°
Veal shoulder, leg or loin* 325° Well Done: 35–45 30–40 170°–180°
Pork loin, rib or shoulder* 325° Well Done: 35–45 30–40 170°–180°
Ham, precooked 325° To Warm: 18–23 minutes per pound (any weight) 115°–125°

Poultry 3 to 5 lbs. Over 5 lbs.

Chicken or Duck 325° Well Done: 35–40 30–35 185°–190°
Chicken pieces 350° Well Done: 35–40 185°–190°

10 to 15 lbs. Over 15 lbs. In thigh:

Turkey 325° Well Done: 16–22 12–19 185°–190°

*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.

†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

(on some models)

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. A specially designed broiler pan and grid
allow dripping fat to drain away from the food and
keep it away from the high heat of the gas flame.

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.

Roasting Broiling

1. 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).

2. Preheating the broiler or oven is not necessary and

can produce poor results.

3. 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.

4. 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.

5. Close the oven and broiler compartment door.

6. Turn the OVEN CONTROL knob to BROIL.

7. 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.

Use of Aluminum Foil

You can use aluminum foil to line your broiler pan and
broiler grid. However, you must mold the foil tightly
to the grid and cut slits in it just like the grid.

Without the slits, the foil will prevent fat and meat
juices from draining to the broiler pan. The juices
could become hot enough to catch on fire. If you do
not cut the slits, you are frying, not broiling.

Questions and Answers

Q. When broiling, is it necessary to always use a

grid in the pan?

A. Yes. Using the grid suspends the meat over the

pan. As the meat cooks, the juices fall into the
pan, thus keeping meat drier. Juices are protected
by the grid and stay cooler, thus preventing
excessive spatter and smoking.

Q. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to

evaporate. Always salt after cooking. Turn the
meat with tongs; piercing the meat with a fork
also allows juices to escape. When broiling
poultry or fish, brush each side often with butter.

Q. Why are my meats not turning out as brown as

they should?

A. Check to see if you are using the recommended

shelf position. Broil for the longest period of time
indicated in the Broiling Guide. Turn the food
only once during broiling.

19

GEAppliances.com

20

BROILING GUIDE

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 to 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 1

1

⁄2 times per side.

Quantity and/or Shelf 1st Side 2nd Side

Food Thickness Position Minutes Minutes Comments
Bacon 1/2 lb. B 4 3 Arrange in single layer.

(about 8 thin slices)

Ground Beef 1 lb. (4 patties) B 10–11 4–5 Space evenly. Up to 8 patties take
Well Done 1/2 to 3/4 inch thick about same time.

Beef Steaks

Rare 1 inch thick C 9 7 Steaks less than 1 inch thick will
Medium (1 to 11⁄2

lbs.) C 12 5–6 cook through before browning.

Well Done B 13 8–9

Rare 1

1

⁄2

-inch thick C 10 6–7 Slash fat.

Medium (2 to 2

1

⁄2

lbs.) C 12–15 10–12

Well Done B 25 16–18
Chicken 1 whole A 30–35 15 Brush each side with melted butter.

(2 to 21⁄2 lbs.), Broil with skin-side-down first.
split lengthwise

Bone-in
4 bone-in breasts A 25–30 10–15

Bakery Products

Bread (Toast) or 2 to 4 slices C 2–3 1/2–1 Space evenly. Place English muffins
Toaster Pastries 1 pkg. (2) cut-side-up and brush with butter,
English Muffins 2 split C 3–5 if desired.

Lobster Tails 2 to 4 A 13–16 Do not Cut through back of shell, spread

(6 to 8 oz. each) turn over. open. Brush with melted butter

before broiling and after half of
broiling time.

Fish 1 lb. fillets C 5 5 Handle and turn very carefully. Brush

1/4 to 1/2 inch thick with lemon butter before and during

cooking, if desired. Preheat broiler to
increase browning.

Ham Slices

1 inch thick B 8 8

Precooked 1/2 inch thick B 6 6
Pork Chops 2 (1/2 inch) B 10 4–5 Slash fat.

Well Done 2 (1 inch thick), B 13 9–12

about 1 lb.

Lamb Chops

Medium 2 (1 inch) B 8 4–7 Slash fat.
Well Done about 10 to 12 oz. B 10 10
Medium 2 (11⁄2 inches), 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 in half
similar precooked lengthwise; cut into 5-to 6-inch pieces.
sausages, bratwurst

CARE AND CLEANING

Proper care and cleaning are important so your
range will give you efficient and satisfactory service.
Follow these directions carefully in caring for it to
help assure safe and proper maintenance.

BE SURE ELECTRICAL POWER IS
DISCONNECTED BEFORE CLEANING
ANY PART OF YOUR RANGE.

Broiling Guide Care and Cleaning

Griddle

NOTE: The griddle is to be used on the center

burner grate only.

Thoroughly clean the griddle of grease and food
particles, using a square-edged spatula, while it
is still hot.

Wipe the griddle with a dry, heavy, coarse cloth to
remove any remaining residue and food particles.

Wash with hot soapy water, rinse and dry.

Once the griddle has cooled, rub the surface lightly
with vegetable oil. Do not use corn oil or cooking
sprays as they get sticky.

If the griddle is cleaned with anything other than a
dry, heavy, coarse cloth, it will need to be reseasoned.

Never flood the hot griddle with cold water. This
could cause the griddle to crack or warp.

As the griddle is used and seasoned, it may change
color over time.

Griddle Precautions:

• If something has spilled under the griddle, it should
be cleaned up as soon as possible to prevent “baked
on” food soil.

• Do not allow grease to accumulate under the griddle
as it can be a fire hazard. Clean under
the griddle as soon as it is cool. Clean with hot
soapy water.

21

GEAppliances.com

Turn all controls OFF before removing the
burner parts.

The burner grates, caps and burner heads can be
lifted off, making them easy to clean.

For proper ignition,

make sure the small
hole in the section that
fits over the electrode
is kept open. A sewing
needle or wire twist-tie
works well to unclog it.

The slits in the burner heads of your range
must be kept clean at all times for an even,
unhampered flame.

You should clean the surface burners routinely,
especially after bad spillovers, which could clog
these openings.

To remove burned-on food, soak the burner heads
in a solution of mild liquid detergent and hot water
for 20-30 minutes. For more stubborn stains, use a
toothbrush.

Before putting the
burner head back,

shake out excess water
and then dry it
thoroughly by setting
it in a warm oven for
30 minutes.

Replace the burner
heads and caps. Make
sure that the heads and
caps are replaced in the correct location. There is one
oval (center) head and cap assembly and four
medium (side) heads and caps.

NOTE: Before removing the burner heads and
caps, remember their size and location. Replace
them in the same location after cleaning.

The electrode of
the spark igniter is
exposed when the
burner head is
removed. 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.

Burner Assemblies Burner Heads

Electrode

Lift off when cool. Wash burner caps in hot, soapy
water and rinse with clean water. You may scour with
a plastic scouring pad to remove burned-on food
particles.

Dry them in a warm oven or with a cloth—don’t
reassemble them wet. Replace the side burner caps.

CARE AND CLEANING

(continued)

CAUTION: DO NOT OPERATE THE BURNER WITHOUT ALL BURNER PARTS IN PLACE.

Side grate

Burner cap

Burner head

Burner Caps

Medium

burner

head

and cap

22

Electrode

After cleaning, make sure
the slot in the burner head is
positioned over the electrode.

Medium

burner

head

and cap

Medium

burner

head

and cap

Medium

burner

head

and cap

Oval head and cap

assembly

Center grate

Burner head and
cap assembly

Electrode

Front of Range

Slot

Slot

Electrode

Care and Cleaning

Burner Grates

Lift out when cool. First remove the center grate
and then the side grates. Grates should be washed
regularly and, of course, after spillovers. Wash them
in hot, soapy water and rinse with clean water. After
cleaning, dry them thoroughly by putting them in a
warm oven for a few minutes. Don’t put the grates
back on the range while they are wet. When replacing
the grates, be sure they’re positioned securely over the
burners.

To replace the grates:

1. Place the side grates in position on the cooktop.

2. Place the center grate on the cooktop making sure
the locking feet hook over the side grates.

To prevent rusting on cast iron grates, apply a light
coating of cooking oil on the bottom of the grates.

To get rid of burned-on food, place the grates
in a covered container (or plastic bag) with 1/4 cup
ammonia to loosen the soil. Let sit overnight
(or approximately 12 hours), then scrub with a
soap-filled scouring pad if necessary. Rinse grates
thoroughly and dry completely before replacing
them on the range top.

Although they’re durable, the grates will gradually
lose their shine, regardless of the best care you can
give them. This is due to their continual exposure to
high temperatures. You will notice this sooner with
lighter color grates.

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.

CAUTION: Do not clean the grates in a
dishwasher or in a self-cleaning oven.

23

Cooktop Surface Oven Bottom

To avoid damaging
the porcelain enamel
surface of the
cooktop and to
prevent it from
becoming dull,

clean up spills right
away. Foods with a lot
of acid (tomatoes,
sauerkraut, fruit juices, etc.) or foods with high sugar
content could cause a dull spot if allowed to set.

When the surface has cooled, wash and rinse. For
other spills such as fat spatterings, etc., wash with
soap and water once the surface has cooled. Then
rinse and polish with a dry cloth.

Do not lift the cooktop. Lifting the cooktop
can lead to damage and improper operation
of the range.

The oven bottom has a porcelain enamel finish.

To make cleaning easier, protect the oven bottom
from excessive spillovers by placing a cookie sheet
on the shelf below the shelf you are cooking on.
This is particularly important when baking a fruit pie
or other foods with a high acid content. Hot fruit
fillings or other foods that are highly acidic (such
as tomatoes, sauerkraut, and sauces with vinegar or
lemon juice) may cause pitting and damage to the
porcelain enamel surface and should be wiped up
immediately.

We don’t recommend using aluminum foil on the
oven bottom. It can affect air flow if the holes are
blocked and it can concentrate heat at the bottom of
the oven, resulting in poor baking performance.

If a spillover does occur on the oven bottom, allow
the oven to cool first. Remove the oven bottom for
easier clean-up.

Frequent wipings with mild soap and water
(particularly after cooking meat) will prolong the
time between major cleanings. Rinse thoroughly.
Soap left on the oven bottom can cause stains.

For heavy soil, use an abrasive cleaner or a soap­filled steel wool pad. A commercial oven cleaner

may also be used, following the package directions.

(continued next page)

Do not store flammable materials in an oven or
near the cooktop. Do not store or use combustible

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

GEAppliances.com

CARE AND CLEANING

(continued)

Oven Light Bulb

CAUTION: Disconnect electrical power to the oven at the main
circuit breaker or fuse box before attempting to replace the oven
light bulb. Do not touch a hot light bulb with wet hands or a wet
cloth. Wait until the bulb has cooled and use a dry cloth.

The light bulb is located in the upper left corner (may vary) of the oven.
Replace the bulb with a 40 watt appliance bulb only.

Control Panel and Knobs

It’s a good idea to wipe the control panel after each
use of the oven. Clean with mild soap and water or
vinegar and water, rinse with clean water and polish
dry with a soft cloth.

Do not use abrasive cleansers, strong liquid cleaners,
plastic scouring pads or oven cleaners on the control
panel—they will damage the finish. A 50/50 solution
of vinegar and hot water works well.

The control knobs may
be removed for easier
cleaning. To remove
knob, pull it straight off
the stem. If knob is
difficult to remove, place
a towel or dishcloth between the knob and control
panel and pull gently. Wash the knobs in soap and
water or a vinegar and hot water solution.

Metal parts can be cleaned with soap and water.
Do not use steel wool, abrasives, ammonia, acids
or commercial oven cleaners. Dry with a soft cloth.

Broiler Compartment (on some models)

When the broiler compartment is cool, remove the
grid and pan. Clean the broiler compartment with
hot soapy water. Rinse thoroughly with a damp cloth
and dry.

Broiler Pan and Grid

After broiling, remove the

broiler pan from the oven.
Remove the grid from the
pan. Carefully pour out grease
from the pan into a proper
container. Wash and rinse the
broiler pan and grid in hot
water with a soap-filled or
plastic scouring pad.

If food has burned on, sprinkle the grid with detergent
while hot and cover with wet paper towels or a
dishcloth. Soaking the pan will remove burned-on foods.

The broiler pan and grid may be cleaned with a
commercial oven cleaner.

Both the broiler pan and grid can also be cleaned in a
dishwasher.

Do not store a soiled broiler pan and grid anywhere
in the range.

CAUTION: Do not clean the broiler pan or grid in
a self-cleaning oven.

Grid

Pan

24

Care and Cleaning

Oven Shelves

Clean the shelves with an abrasive cleanser or
steel wool. After cleaning, rinse the shelves with

clean water and dry with a clean cloth.

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 kick panel
or broiler compartment (depending on the model).

Vent appearance and location vary.

Oven Air Vents

Removable Kick Panel (on some models)

The kick panel may be removed for cleaning under
the range.

To remove, lift up the bottom of
the panel slightly to disengage the
panel from the tabs at the base of
the range. Pull the bottom of the
panel forward until the spring clips
are released at the top of the panel.

To replace, insert the two slots
at the bottom of the panel onto
the two tabs at the base of the
range and push the top of the
panel forward to engage the
spring clips.

25

GEAppliances.com

CARE AND CLEANING

(continued)

The oven door is removable but it is heavy. You may
need help removing and replacing the door.

To remove the door,

open it a few inches
to the special stop
position that will hold
the door open. Grasp
firmly on each side
and lift the door
straight up and off
the hinges.

NOTE: Be careful
not to place hands
between the hinge
and the oven door
frame as the hinge
could snap back and
pinch fingers.

To replace the door, make sure the hinges are in the
special stop position. Position the slots in the bottom
of the door squarely over the hinges. Then lower the
door slowly and evenly over both hinges at the same
time. If hinges snap back against the oven frame, pull
them back out.

TO CLEAN THE DOOR:

(Do not immerse door in water.)

Inside of door:

• Allow to cool before cleaning. For light soil, wipe
frequently with mild soap and water (especially
after cooking meat). This will prolong the time
between major cleanings. Rinse thoroughly.

NOTE: Soap left on the oven door causes
additional stains when the oven is reheated.

• For heavy soil, you can use an oven cleaner and
follow label instructions. Rinse well.

See “Cautions about using spray-on oven cleaners”
below.

Outside of door:

• Use soap and water to thoroughly clean the top,
sides and front of the oven door. Rinse well.
You may also use a glass cleaner to clean the glass
on the outside of the door.

• Spillage of marinades, fruit juices, tomato sauces
and basting materials containing acids may cause
discoloration and should be wiped up immediately.
When surface is cool, clean and rinse.

• Do not use oven cleaners, cleansing powders or
harsh abrasives such as steel wool pads on the
outside of the door.

Lift-Off Oven Door

With proper care, the porcelain enamel interior
will retain its attractive finish for many years.

Soap and water will normally do the job. Heavy
spattering or spillovers may require cleaning with
a mild abrasive cleanser. Soap-filled steel wool pads
may also be used. Do not allow food spills with
a high sugar or acid content (such as tomatoes,
sauerkraut, fruit juices or pie filling) to remain
on the surface. They may cause dull spots even
after cleaning.

Household ammonia may make the cleaning job
easier. Place 1/2 cup ammonia in a shallow glass pan
and leave in a cold oven overnight. The ammonia
fumes will help loosen the burned-on grease and food.

When necessary, you may use a commercial oven
cleaner. Follow the package directions.

Cautions about using spray-on oven cleaners:

• Be careful where the oven cleaner is sprayed.

• Do not spray oven cleaner on the electrical controls
and switches (on some models) because it could
cause a short circuit and result in sparking or fire.

• Do not allow a film from the cleaner to remain on
the temperature sensing bulb—it could cause the
oven to heat improperly. (The bulb is located at the
rear of the oven.) Carefully wipe the bulb clean
after each oven cleaning, being careful not to move
the bulb as a change in its position could affect how
the oven bakes.

• Do not spray any oven cleaner on the outside oven
door, handles or any exterior surface of the oven,
cabinet or painted surfaces. The cleaner can damage
these surfaces.

Porcelain Oven Interior

26

Care and Cleaning

NOTES

GEAppliances.com

27