GE ZEK736GP, ZEK73WP User Manual

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Page 1

Monogam.

b--2z

Use for

md Cme

Guide

ZEK~36GP

ZEK73W

Built-In Convection Wall

men

1992

Monogam.TM

27” Se~Chaning Convection

m100

Rev. 1

&en

Page 2

Introduction

Contenti

Your new Monogram built-in convection oven makes an eloquent statement of style, convenience and kitchen planning flexibility. Whether you chose it for its purity of design, time-saving convection cooking capability, assiduous attention to detail—or for all of these reasons—you’ll find that your Monogram built-in oven’s superior blend of form and function will delight you for years to come.

The

ZEK736GP and ZEK737GP Monogram built-in convection ovens were

designed to provide the flexibility to blend in with your kitchen Their sleek design can be beautifully integrated in the kitchen.

The information on the following pages will help you operate and maintain your built-in oven properly.

If you have any other questions—please call the GE Answer Center” 800.626.2000.

Aluminum Foil .....................22, 28

Appliance Registration .................3

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18–22

Broiling .................................27–29

Broiling Guide ............................29

Care and Cleaning

Broiler Pan and Grid ............34

Cleaning Guide ....................36

Oven

Door............................35

Oven Shelves .......................35

Probe ....................................36

Clock and Timer

Control Panel ................................7

Convection Cooking .............12–18

Convection Baking ........13–15

Convection Roasting . . . . . . 16–18

Special Roasting Rack .........16

Features . . . . . . . . . . . . . . . . . . . . . . . . . ................6

Light, Bulb Replacement ......11, 34

Model and Serial

Multi-Shelf Baking .....................13

Offset Shelf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Preheating ...................................21

.......................8, 9

Number.............3

Problem Solver ...........................37

Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....23–26

Roasting Guide ...........................26

Roasting with Probe

Safety Instructions ....................4, 5

Self-Cleaning Instructions ....30–33

Shelves ................10,

Thermostat Adjustment ..............11

Timed Baking .......................19,

Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ........39

Questions?

Call GE Answer

800.626.2000

cabinetry.

..............24–26

11, 13, 21,

Center@

Page 3

Before using your oven, read this book carefully.

It is intended to help you operate and maintain your new oven properly. Keep it handy for answers to your questions. If you don’t understand something or need more help, write (include your

phone number):

Consumer Affairs GE Appliances Appliance Park Louisville, KY 40225

Write down the model and serial numbers.

You’ll find them on a label on the front of the oven behind the oven door. These numbers are also on the Consumer Product Ownership Registration

Card that came with your oven. Before sending in this card, please write these numbers here:

Model Number

Serial Number

Use these numbers in any correspondence or service calls concerning your oven.

If you received a damaged oven...

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

oven.

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

Check the Problem Solver in the back of this book. It lists causes of minor operating problems that you can correct yourself.

If you need service...

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

We’re proud of our service and want you to be pleased. If for some reason you are not happy with the service you receive, here are three steps to follow for further help.

FIRST, contact the people who serviced your appliance. Explain why you are not pleased. In most cases, this will solve the problem.

NEXT, if you are still not pleased, write all the details—including your phone number—to:

Manager, Consumer Relations GE Appliances Appliance Park Louisville, KY 40225

FINALLY, if your problem is still not resolved, write:

Major Appliance Consumer

Action Panel 20 North Chicago, IL 60606

Wacker

Drive

Page 4

WORTANT

SAFETY

Read W instructions before using this appliance.

IMPORTANT SAFETY NOTICE

The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a list of substances known to the state to cause birth defects or other reproductive harm, and requires businesses to warn customers of potential exposure to such substances.

The fiberglass insulation in self-clean ovens gives off a very small amount of carbon monoxide during

the cleaning cycle. Exposure can

venting

fan

with an

or~ood. ‘

open

window or

When using electrical appliances, basic safety precautions should be followed, including

the

following:

* Have the installer show you the location

of the circuit breaker or fuse. Mark it for easy reference.

●

Use this appliance

ordy

for its intended use as

described in this manual.

* Be sure your appliance is properly installed and

grounded by a qualified technician in accordance with the provided installation instructions.

●

Don’t attempt to repair or replace any part of

your oven unless it is specifically recommended in this book. All other servicing should be referred to a qualified technician.

●

Before

performing any service, DISCONNECT THE OVEN POWER SUPPLY AT THE HOUSEHOLD DISTRIBUTION PANEL BY REMOVING THE FUSE THE CIRCUIT

●

Do not leave children

BREA~R.

alon=hildren

not be left alone or unattended in an area where an appliance is in use. They

sit or stand on any part of the appliance.

●

Don’t allow anyone to climb, stand or hang on

should

the door. They could damage the severe personal injury.

“

CAUTION:

ITEMS

OF INTEREST TO CHILDREN SHOULD NOT BE STORED IN CABINETS ABOVE AN OVEN. CHILDREN CLIMBING ON THE OVEN TO REACH ITEMS COULD BE

SERIOUSLY mJuRED+

minimized by

using

a ventilation

SWITCHING OFF

should

never be allowed

oven

or cause

~STRUCTIONS

●

Never wear loose-fitting or hanging garments

whtie

using the appliance. Be careful when reaching for items stored in cabinets over the oven. Flammable material could be ignited if brought in contact with hot heating elements and may cause severe burns.

●

Use

only dry pot holders—moist or damp pot holders on hot surfaces may result in burns from steam.

Do not let pot holders touch hot heating elements, Do not use a towel or other bulky cloth.

●

For your safety, never use your appliance for

warming or heating the

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 oven.

‘9

Do not use water on grease fires.

touching the

Flame in oven can be smothered by completely closing door and

CLEAWOFF

chemical or foam-type extinguisher.

●

Do not touch heating elements or interior

surface of oven. These surfaces maybe hot enough to burn even though they During and

after

use, do not touch, or let clothing

or other flammable materials contact surface units,

areas nearby surface units or any interior area of

the oven;

allow

sufficient time for cooling first.

Potentially hot surfaces include the oven vent

opening, surfaces near the opening, crevices around the oven door, the edges of the door window, and metal trim parts above the door.

Remember: The inside surface of the oven may be hot when the door is opened.

●

When cooking pork, follow the directions

exactly and always cook the meat to an internal temperature of at least the remote possibility that trichina may be present in the meat, it will be killed and the meat will be safe to eat.

room.

pad or use a dry

are

dark in color.

170°F.

This assures that, in

Page 5

Oven

Stand away from oven when opening the door.

Hot

air or steam which escapes can cause

burns to hands, face

●

Don’t heat unopened food containers in the

oven. Pressure could build up and the container could burs~ causing an injury.

●

Keep oven

vent

Keep oven free from grease

buildup.

●

Place oven shelf in desired position while

oven is cool. If shelves must be handled when hot, do not let pot holder contact heating units

the oven.

●

Pulling out shelf to the shelf stop is a

convenience in lifting heavy foods. It is also a precaution against burns from touching hot

;urfaces

●

When

of the door or oven walls.

using

cooking or roasting bags in

follow the manufacturer’s directions.

andor

eyes.

ducts unobstructed.

oven?

SeW-Cleaning Oven

●

Do not clean the door gasket. me door gasket is

essential for a good seal.

Care

should be taken not

to rub, damage or move the gasket.

●

Do not use oven cleaners. No commercial

oven cleaner or oven liner protective coating of

kind should be used in or

around

any part

of the oven.

●

Before self-cleaning the

oven,

remove broiler

pan, grid and other cookware.

●

Be sure to wipe up excess spillage before starting

the self-cleaning operation.

●

the self-cleaning mode malfunctions, turn off

and disconnect the power supply. Have serviced

by a qualified technician.

SAVE

T~SE

mSTRUCTIONS

●

Do not use your oven to dry newspapers. If

overheated, they can catch fire.

●

Do not use oven for a storage area. Items stored

in an oven can ignite.

●

Do not leave paper producti, cooking

or food in the oven

●

Do not use aluminum

when

not in use.

foil

to line the oven

utenstis,

bottom, except as suggested in this book.

Improper installation of these liners may result in a risk of electric shock or fire.

Page 6

—

FEATURES OF YOUR

O~N

Feature Index

1 Oven Door Gasket

2 Convection Fan and Heating

Element (operates during convection cooking)

3 Model and Serial Number Location 4 Oven Broil Unit 5 Oven Vent 6 Automatic Oven Door Latch 7 Oven Control, Clock and Timer 8 Oven Vent Grille 9 Oven Interior Light

Explained

on page

5,30,35

27,36

31,32

8,9

11,34

Feature Index

10 Probe Outlet

11 Oven Shelf Supports

12 Oven Shelves

(number of shelves may vary) 13 Bake Unit 14 Removable Oven Door

with Window 15 Broiler Pan and Grid,

Roasting Rack and Stand 16 Probe

17 Cookie Sheets (2 large, 1 small)

When using all three cookie sheets

at once, place the smaller one on

the offset shelf.

Explained

page

16, 17, 25,26

11, 12

10,36

16,23,

34,35

16, 17,24, 25,26,36

12,22

Page 7

FEATURES OF YOUR OVEN CONTROL

CONVECTION BAKE. Press this pad to select

baking with convection.

BAKE. Press this pad to select bake function.

TfME DISPLAY.

set for the timer or automatic oven operation.

OVEN OR PROBE TEMPERATURE AND

BROIL DISPLAY. Shows the oven temperature, probe temperature or broil setting.

FUNCTION INDICATORS. Lights up to

show whether oven is in bake, broil, convection bake, self-clean mode, set mode, or probe is selected.

INCREASE. Short taps to this pad increase

time or temperature by small amounts. Press and hold pad to increase time or temperature by larger amounts.

COOK TIME. Use this pad for Timed Bake,

Timed Convection Bake and Timed Convection Roast operations.

TIMER ON/OFF. Press this pad to select timer

function. The timer does not control oven operations. The timer can time up to 9 hours and 55 minutes.

To set timer, first press the TIMER ON/OFF pad. Then press the INCREASE or DECREASE pad to change the time.

To cancel the timer, press the TIMER ON/OFF pad.

PROBE. Press this pad when using the probe to

cook food.

Shows the time of day, the times

10.

OVEN LIGHT. Press this pad to turn the

oven light on or off.

11.

CLEAWOFF. Press this pad to cancel all oven

operations except Clock and Timer.

12.

CLEAN. Press this pad to select the self-cleaning

function. See the Self-Cleaning Instructions.

13.

CLOCK. To set the clock, first press the

CLOCK pad. Then press the INCREASE or DECREASE pad to set the time of day. Press the CLOCK pad to start.

14.

STOP TIME. Use this pad along with

COOK TIME or CLEAN pad to set the oven to start and stop automatically at a time you select.

DECREASE. Short taps to this pad decrease

15.

time or temperature by small amounts. Press and hold pad to decrease time or temperature by larger amounts.

16.

PROGRAM STATUS. Words light up in the

display to indicate what is in time display. Programmed information can be displayed at

any time by pressing the pad of the operation you want to see. For example, you can display the current time of day while the timer is counting

down by pressing the CLOCK pad.

17.

BROIL.

18. CONVECTION ROAST. Press this

roasting with convection.

If “F-” and a number flash on display and the control beeps, this indicates function error code.

Press the CLEAWOFF pad. Allow oven to cool for one hour. Put oven back into operation. If function error code repeats, disconnect power to the oven and call for service.

Press this pad to select the broil function.

Dad

to select

Page 8

OVEN CONTROL, CLOCK AND

Clock To Set the Clock

The clock must be set for the automatic oven timing functions to work properly. The time of day cannot be changed during a Timed Bake or CLEAN cycle.

CLOCK

Timer To Set the Timer

Press the CLOCK pad.

TMER

2. Press the

INCREASE or

❑

3. Press the CLOCK pad to start.

DECREASE pad to set the time of day.

The timer is a minute timer; it does not control oven operations. The maximum setting on the timer is

hours and 55 minutes.

To Reset Timer

If “TIMER” is showing, press the INCREASE or DECREASE PAD until desired time is reached. If

“TIMER” is not showing, touch TIMER ON/OFF pad first, then follow the instructions above to set the timer.

1. Press the TIMER

TIMER

ON/OFF

2. Press the INCREASE or

DECREASE pad to set the amount of time on timer.

ON/OFF pad.

To Cancel Timer

Press the TIMER ON/OFF pad until the word “TIMER” quits flashing on the display (about 4 seconds).

The timer will start automatically within a few seconds of releasing the INCREASE or DECREASE pad.

The timer, as you are setting it, will display hours and minutes.

“HR” will be in the display.

During the countdown, when the timer reaches the last minute, the display will change to seconds only and a single beep will sound.

Power Outage?

After a power outage, when power is restored, the display will flash and time shown will no longer be correct-for example, after a 5-minute power interruption the clock will be 5 minutes slow.

All other functions that were in operation when the power went out will have to be programmed again.

End of Cycle Tones

The End of Cycle tone is a series of three beeps

followed by one beep every six seconds. If you would

like to remove the signal that beeps every six seconds, press and hold the

To return the signal that beeps every six seconds, press and hold the

CLEAWOFF pad for 10 seconds.

Page 9

Display Messages

Programmed information can be displayed at any time by pressing the pad of the operation you want to see. For example, you can display the current time of day while the timer is counting down by pressing the CLOCK pad. Press the TIMER ON/OFF pad to return to the timer display.

To check the start time for delayed Bake or Self-Clean, press and hold BAKE or CLEAN pad for 3 seconds. The display will show the bake or as you press the pad. When you release the pad, the display will return to the time of day or timer.

clean

start time for as long

INCREASE and DECREASE Pad Speed

You can change the speed of the INCREASE and DECREASE pads.

While the oven is off and the time of day shows in the display, press and hold the INCREASE and DECREASE pads and the TIMER ON/OFF pad at the same time for about 2 or 3 seconds.

A number from 1 to 5 will replace display. 1 is the slowest and 5 is the fastest. Use the INCREASE or DECREASE pad to change the number, then press the CLEAWOFF pad to return to the time of day display.

“0:00”

in the

❑

If “door” appears on the display, LOCK flashes, and the oven control beeps, you set the clean cycle and did not shut the oven door.

self-

Child Lockout Feature

Your built-in oven has a provision for locking the control panel to prevent the oven from being turned on accidentally.

To lock the control panel, press and hold the INCREASE and DECREASE pad and the STOP TIME pad at the same time for 2 seconds. The word “OFF” will appear and then disappear in the display and the control panel will be locked. During lockout, the word “OFF” will appear momentarily each time a cooking function pad is pressed.

To unlock the control panel, repeat the above procedure. The word “OFF” will appear in the display and then disappear after two seconds.

Page 10

US~G

Before Using Your Oven

1. Look at the controls. Be sure you understand

how to set them properly. Read over the directions for the Oven Controls so you understand how to use them.

2. Check the inside of the oven. Look at the shelves. Take a practice run at removing and replacing them properly, to give sure, sturdy support.

3. Read over information and tips that follow.

4. Keep this book handy so you can refer to it, especially during the first weeks of using your new oven.

Oven Shelves

YOUR OVEN

The shelves are designed with stop-locks so that when placed correctly on the shelf supports, they will stop before coming completely from the oven, and will not tilt when removing food from or placing food on them.

To remove the shelf from the oven, pull it forward to the stop-locks and lift the front of the shelf. Be certain that the shelf is cool before touching it.

To replace the shelf in the oven, tilt the shelf up at the front and slide the curved extension of the shelf under stop-lock on shelf support. Then slide the shelf all the way into the oven.

When placing cookware on a shelf, pull the shelf out to the “stop” position. Place the cookware on the shelf, then slide the shelf back into the oven. This will eliminate reaching into the hot oven.

Offset Shelf

To remove the shelf, pull it

forward to the stop-locks and lift the front of the shelf.

To replace the shelf, tilt the shelf up at the front and slide the curved extension of the shelf under locks on shelf supports. Then slide the shelf all the way into the oven.

stop-

The offset shelf provides more cooking space between itself and the shelf above it. This allows more flexibility when placing foods in the oven. See the Multi-Shelf Baking section.

The offset shelf can be placed at any shelf position.

Page 11

Shelf Positions

The oven has four shelf supports identified in this illustration as A (bottom), B, C and D (top).

See the Multi-Shelf baking section for shelf

placement suggestions.

Oven Light

The light comes on automatically when the door is opened.

Use the pad on the control panel to turn the light on and off when the door is closed.

OVEN

LIGHT

Adjusting Oven Thermostat

When cooking food for the first time in your new oven, use time given on recipes as a guide. Oven

thermostats, over a period of years, may “drift” from the factory setting and the differences in timing between an old and a new oven of 5 to 10 minutes are not unusual. Your oven has been set correctly at the factory and is more likely to be accurate than the oven which it replaced.

If you think the oven should be hotter or cooler, you can adjust it yourself. To decide how much to change the temperature, set the oven temperature or lower than the temperature in your recipe, then bake. The results of this “test” should give you an idea of how much the temperature should be changed.

The thermostat adjustment for Bake does not affect Convection Bake or Convection Roast. To adjust these, press the CONVECTION the CONVECTION ROAST pad instead of the

BA~

pad when following the steps under To Adjust

Temperature in the right hand column of this page.

BA~

25°F.

higher

To Adjust Temperature:

1. Press the

BA~

pad.

BAKE

2. Select an oven temperature between

and

550°F.

3. Immediately, before “ON” appears, press and hold the

BA~

pad for about 4 seconds. The time

display will change to the oven adjustment display.

4. The oven temperature can be adjusted up to

(+) 35°F.

❑

CLEAR

OFF

NOTE: This adjustment will not affect Broil or Clean temperatures. It will be retained in memory after a power failure.

Use the INCREASE or DECREASE pad to select the desired change in the red display.

5. When you have made the adjustment, press the CLEAWOFF pad to go back to the time of day display. Use your oven as you would normally.

hotter or (–)

500°F.

35°F.

cooler.

Page 12

What is Convection?

COWECTION COO~NG

In a convection oven, a fan circulates

hot air over, under and

Because food is heated faster in a convection oven when using the convection modes, many types

of food can be cooked at lower temperatures than around the food. This those suggested for regular ovens. Do remember circulating hot air is

that recipe books often give times and temperatures evenly distributed for cooking in regular ovens. Convection ovens make throughout the oven it possible to reduce the temperature by cavity. As a result, foods are evenly

cooke

and browned— often in less time with convection heat.

more information on adapting recipes, see the Convection Cookbook.

The convection oven fan shuts off when the oven door is opened. DO NOT leave the door open for long periods of time while using Convection Bake or you

25°F.

For

may shorten the life of the convection heating element.

When should you use Convection Bake or Convection Roast?

To help you understand the difference between convection bake and roast and traditional bake and roast, here are some general guidelines.

In convection bake, heat comes from the heating element in the rear of the oven. The convection fan circulates the heated air evenly, over and around the food. Preheating is not necessary with foods having a bake time of over 15 minutes.

In regular or traditional baking, the bottom heating element heats the air in the oven which then cooks the food.

Convection Bake

● Ideal for evenly browned baked foods cooked

on all 3 shelves.

● Good for large quantities of baked foods.

● Good results with cookies, biscuits, muffins,

brownies, cupcakes, cream puffs, sweet rolls, angel food cake and bread.

Traditional Bake

● Foods such as layer cakes have a more level top

crust when not baked with convection heat.

In convection roast, heat comes from the top heating element. The convection fan circulates the

heated air evenly over and around the food. Meat and poultry are browned an all sides as if they were cooked on a rotisserie. Using the roasting rack

provided, heated air will be circulated over, under and

around the food being roasted. The heated air seals in

juices quickly for a moist and tender product while, at

the same time, creating a rich golden brown exterior.

Convection Roast

● Large tender cuts of meat, uncovered.

● Roasting pans with low sides to allow air movement

around food.

fiaditional

● Less tender cuts of meat because these need to cook

Roast

a long time in liquid to become tender.

● Cooking bag

● Foil tent

● Covered dish

Cookware for Convection Cooking

Before using your convection oven, check to see if your cookware leaves room for air circulation in the oven. If you are baking with several pans, leave space between them. Also, be sure the pans do not touch each other or the walls of the oven.

Metal and Glass

Any type of cookware will work in your convection oven. However, metal pans heat the fastest and are recommended for convection baking.

● Darkened or matte-finished pans will bake faster

than shiny pans.

● Glass or ceramic pans cook more slowly.

Paper and Plastic

Heat-resistant paper and plastic containers that are recommended for use in regular ovens can be used in convection ovens. Plastic cookware that is resistant to temperatures of

400°F.

can also be used.

heat-

When baking cookies, you will get the best results if you use a flat cookie sheet instead of a pan with low sides.

For recipes like oven-baked chicken, you should use a pan with low sides. Hot air cannot circulate well around food in a pan with high sides.

Page 13

CO~CTION

Adapting Recipes For Convection Baking

BA~G

Use the temperature called for in your recipe. You may find that you need to reduce it by depending on the type of food you are cooking.

Preheating is not necessary with foods having a bake time of over 15 minutes.

Check foods for doneness at the minimum suggested cooking time.

25°F.,

Multi-Shelf Baking

Because heated air is circulated evenly throughout the oven, foods can be baked with excellent results on two or three shelves at a time. Multi-shelf increase cook times slightly for some foods but overall result is time saved. Cookies, muffins, biscuits, and other with multi-shelf baking.

When baking on three shelves, divide the oven

into thirds by placing the offset shelf in the third (C) shelf position and straight shelves in first (A) and fourth (D) shelf position.

quickbreads

give very good results

offset shelf

—

baking may

~he

Use pan size recommended in the recipe. For more information on adapting recipes, see the

Convection Cookbook.

For two-shelf baking, place the offset shelf in the bottom (A) shelf position. Place the straight shelf in

the third

When baking four cake layers, four pies or four

loaves of bread, stagger pan placement on two shelves (as shown) for best browning.

CAUTION: When you are using the offset shelf in the lowest position (A), you will need to use caution pulling the shelf out. We recommend that you pull the shelf out several inches and then, using two pot holders, pull the shelf out by holding the sides of it. The offset shelf is low and you could be burned if you place your hand in the middle of the shelf and pull all the way out.

(C)

shelf position.

offset shelf

How to Set Your Oven for Convection Baking

To avoid possible burns, place the shelves in the

correct position before you turn the oven on.

Press the

BAKE

2. Press the INCREASE or DECREASE pad.

The last oven set temperature appears in the display. Continue pressing until the desired temperature is displayed.

When the oven starts to heat, the word “ON” and

the.changing

be displayed. When the oven reaches the temperature you set, a tone will sound.

temperature, starting at

CONVEC~ON BA~

100°F.,

pad.

will

3. Press the CLEAWOFF pad when

CLEAR

baking is finished.

OFF

NOTE: You will hear a fan while cooking with this feature. The fan will stop when the door is opened, but the heat will not turn off.

To change the oven temperature during the Convection Bake cycle, press the CONVECTION

BA=

pad and then the INCREASE or

DECREASE pad to get the new temperature.

Page 14

TMED

CONVECTION

BAmNG

How to Convection Time Bake

Your oven can be set to turn on and off automatically. NOTE: Before beginning, make sure the oven clock

shows the correct time of day.

To set the clock, first press the

CLOCK

CLOCK pad. Press the INCREASE or DECREASE pad until correct time of day is displayed. Press the CLOCK pad to start.

How to Set Immediate Start and Automatic Stop Convection Bake

The oven turns on right away, cooks for a preset length of time, and turns off automatically at the preset Stop Time.

To avoid possible burns, place the oven shelves in

the correct position before you turn the oven on.

1. Press the CONVECTION

CONVECTION

BAKE

BAKE pad.

2. Press the INCREASE or

DECREASE pad until desired temperature is displayed.

3. Press the COOK TIME pad.

COOK

TIME

4. Press the INCREASE pad until the desired length of baking time appears in the display. The minimum Cook Time you can set is ten minutes.

The words “TIMED TIME” will be displayed along with the oven temperature that you set and the cook time that you entered. When the oven starts to heat, the word “ON” and the changing temperature, starting at

100°F.,

will be displayed. When the oven reaches the temperature you set, a tone will sound. The oven will continue to cook for the programmed amount of time, then shut off automatically.

CONV BAKE” and “COOK

5. At the end of Timed Convection

CLEAR

OFF

6. Remove food from the oven. Remember, foods

that are left in the oven continue cooking after

controls are off.

NOTE:

● You will hear a fan while cooking with this feature.

The fan will stop when the door is opened, but the heat will not turn off.

● Foods that spoil easily such as milk, eggs, fish,

stuffings, poultry and pork should not be allowed to sit out for more than one hour before or after cooking. Room temperature promotes the growth

of harmful bacteria. Be sure that oven light is off because heat from the bulb will speed harmful bacteria growth.

Bake, the display will show

COOK

off. Press the clear the display.

TIME” and the oven

CLEAWOFF

“OHR:OO will

turn

pad to

Page 15

How to Set Delay Start and Automatic Stop Convection Bake

Quick Reminder

1. Press the CONVECTION BAKE pad.

2. Press the INCREASE or DECREASE pad to select oven temperature.

3. Press the COOK TIME pad.

4. Press the INCREASE or DECREASE pad to set the length of cooking time.

5. Press the STOP TIME pad.

6. Press the INCREASE or DECREASE pad

until desired stop time appears in display.

Delay Start and Automatic Stop is setting the oven control to turn the oven on and bake until a specific time.

For example: Let’s say it’s shortly after time at

To avoid possible burns, place the shelves in the correct position before you program the oven.

CONVECTION

325°F.

7:00.

The recipe suggests 3 hours baking

Here’s how:

1. Press the CONVECTION

BAKE pad.

2:00

and dinner time is

BAKE

2. Press the INCREASE or DECREASE

pad until “325°” is displayed.

4. Press the INCREASE pad until

in the display. Cook Time of 3 hours now appears in display.

COOK TIME

3. Press the COOK TIME pad.

“3HR:OO”

appears

5. Press the STOP TIME pad.

STOP TIME

The control automatically sets Stop Time by

adding the Cook Time to the time of day. In this example, the time of day is Time is 3 hours. Adding 3 hours to the time of day equals

6. Change Stop Time from the INCREASE pad until display. The words “DELAY TIMED BAKE” and “STOP TIME” appear in the display.

4:00,

the oven will turn on automatically. When the oven starts to heat, the word “ON” and the changing temperature, starting at will be displayed. The oven will cook for the programmed 3 hours and shut off automatically at

7:00.

7. At the end of Timed Convection Bake, the display will show will turn off. Press the the display.

8. Remove food from the oven. Remember, even though oven shuts off automatically, foods continue cooking after controls are off.

NOTE:

● You will hear a fan while cooking with this feature.

The fan will stop when the door is opened, but the heat will not turn off.

● Foods that spoil easily such as milk, eggs, fish,

stuffings, poultry and pork should not be allowed to sit out for more than one hour before or after

cooking. Room temperature promotes the growth of harmful bacteria. Be sure that the oven light is off because heat from the bulb will speed harmful bacteria growth.

“SET STOP TIME” and the earliest Stop Time you can set appear on the display. In this example, STOP TIME” appear in the display.

5:00.

“OHR:OO

“5:00”

and “COOK

2:00

and the Cook

5:00

7:00

by pressing

“7:00”

appears in the

CONV

COOK TIME” and the oven

CLEAWOFF pad to clear

100°F.,

Page 16

CO~CTION

Meats cooked in a convection oven are dark brown on the outside and tender and juicy on the inside. In most cases, cooking time will be less when using the Convection Roast feature. Sometimes cooking time is reduced by 10 minutes per hour.

To make sure the meat is cooked the way you want it, we recommend using the temperature probe provided with the oven.

The special roasting rack and pan allow heated air to circulate over and under the meat. This allows the meat to brown on all sides.

Adapting Recipes for Convection Roasting

ROASTmG

Use the temperature called for in your recipe.

Cooking time may be reduced. Preheating is not necessary.

Check foods for doneness at the minimum suggested time.

Use the special roasting rack with the broiler pan and grid.

Convection Roasting Rack

Roasts or poultry should be cooked on the lowest shelf position (A) on the offset shelf.

When you are convection roasting you will use the broiler pan and grid and the special roasting rack. The pan is used to catch grease spills and the grid is used to prevent grease spatters. The rack holds the meat.

This rack allows the heated air to circulate under the meat and increase browning on the underside of the meat or poultry.

Place the offset shelf in the lowest shelf position (A).

CAUTION: When you are using the offset shelf in the lowest position (A), you will need to use caution when pulling the rack out. We recommend that you pull the shelf out several inches and then, using two pot holders, pull the shelf out by holding the sides of it. The shelf is low and you could be burned if you place your hand in the middle of the shelf and pull all the way out.

2. Place the broiler pan and grid on the roasting stand.

Place the roasting rack on the stand.

3. Place the meat on the special roasting rack. See the Roasting with the Probe section to insert the

probe correctly.

For more information on adapting recipes, see the Convection Cookbook.

roasting

rack

Page 17

How to Set Your Oven for Convection Roasting When Using the Temperature Probe

The display will flash “Probe” and beep if the probe is inserted into the outlet but the oven is not programmed for the probe.

1. Place the offset shelf

in the lowest position (A). Insert the probe into meat.

2. Plug the probe into the outlet on the oven wall.

M&e sure it is

pushed all the way in. Close the oven door.

3. Press the PROBE pad.

PROBE

4. Press the INCREASE or DECREASE

pad until desired internal probe

❑

CONVECTION

ROAST

6. Press the INCREASE or DECREASE pad.

The last oven set temperature appears in the display. Continue pressing until the desired temperature is displayed.

When the oven starts to heat, the words ON” and the roasting temperature you set will be on the display.

After a few seconds, the words “LO PROBE” will replace the roasting temperature in the display. After the internal temperature of the meat reaches

100 F., the changing internal temperature will be

shown in the display.

temperature is displayed.

5. Press the CONVECTION ROAST pad.

“CONV

7. When internal temperature of meat

CLEAR

OFF

CAUTION: To prevent possible burns, do not

unplug the probe from the oven outlet until the oven has cooled. Do not store the probe in the oven.

NOTE:

● You will hear a fan while cooting with this feature.

The fan will stop when the door heat will not turn off.

● If you remove the food before the temperature is

reached, the oven beeps and the display flashes until the probe is removed.

To change oven temperature during

the Convection Roast cycle, press the

CONVECTION ROAST pad and then press the INCREASE or DECREASE pad to get the new desired temperature.

reaches the number you have set, the

probe and the oven turn off and the

oven control signals. To stop signal, press the CLEAWOFF pad. Use hot pads to remove the probe from the food. Do not use tongs to pull on it—they might damage it.

fi opened, but the

Page 18

ROAST~G GU~E

Oven

~pe

Meat

Tender cuts; rib, high quality sirloin tip, rump or top round*

Lamb leg or bone-in shoulder*

Ved

shoulder, leg or loin* Pork loin, rib or shoulder* Ham, precooked

Poultry

Chicken or Duck Chicken pieces

Turkey

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

7The

U. S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only

food poisoning organisms may

Temperature

sumive.”

(Source: Safe Food Book.—Your

325°

325° 325° 325°

325° 350°

325°

Doneness

Rare: Medium: Well Done: Rare: Medium: Well Done: Well Done: Well Done: To Warm:

Well Done: Well Done:

Well Done:

Approximate Roasting Time

in Minutes

3 to 5

2633

35-39

4W5

21-25 25–30

3&35 3545 3545

17–20 minutes per pound (any weight)

3 to 5 3540 3540

10 to 15

18-25

Ktchen

per Pound

6 to 8

lbs.

Guide. USDA Rev. June 1985.)

Ibs.

18-22 22-29 30-35 20-23

2428

28-33 3040 3040

Over 5

30-35

Over 15

15-20

lbs.

Ibs.

Internal Temperature

140°–1500t

150°–1600 170°–1850

140°–1500t

150°–1600 170°–1850 170°–1800 170°–1800 115°–1200

185°–1900 185°–1900

In thigh:

185°–1900

140°F.

BA~G

‘F.

means some

Your oven temperature is controlled very accurately using an oven control system. We recommend that you operate the oven for a number of weeks to become familiar with your new oven’s performance. If you think an adjustment is necessary, see Adjusting Oven Thermostat section in this book.

How to Set Your Oven for Baking

To avoid possible burns, place

the shelves in the correct position before you turn the oven.

Mess

BA~

pad.

BAKE

The last oven set temperature appears in the display. Continue pressing until the desired temperature is displayed.

When the oven starts to heat, the word “ON” and the changing temperature, starting at will be displayed. When the oven reaches the temperature you set, a tone will sound.

2. Press the

INCREASE or DECREASE pad.

100°F.,

CLEAR

OFF

To change oven temperature during the

the

BA~

INCREASE or DECREASE pad to get the new temperature.

3. Press the

CLEAWOFF pad

when baking is finished and then remove food from oven.

BA~

pad and then the

cycle, press

Page 19

TMED BA~NG

How to Time Bake

Your oven can be set to turn on and off automatically. NOTE: Before beginning, make sure the oven clock

shows the correct time of day.

To set the clock, first press the

CLOCK

How to Set Immediate Start and Automatic Stop

CLOCK pad. Press the INCREASE or DECREASE pad until correct time of day is displayed. Press the CLOCK pad to start.

The oven will turn on immediately and cook for a selected length of time. At the end of Cook Time the oven will turn off automatically.

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

1. Press the BAKE pad.

BAKE

2. Press the INCREASE or DECREASE pad until desired

COOK TIME

temperature is displayed.

3. Press the COOK TIME pad.

4. Press the INCREASE or DECREASE pad until desired length of baking time is displayed.

The words “TIMED BAKE” and “COOK TIME” will be displayed along with the oven temperature that you set and the cook time that you entered. When the oven starts to heat, the word “ON” and the changing temperature, starting at displayed. When the oven reaches the temperature

vou

set. a tone will sound. The oven will continue

cook’ for the programmed amount of time, then

shut off automatically.

5. Remove food from the oven. Remember, foods that are left in the oven continue cooking after controls are off.

NOTE: Foods that spoil easily such as milk, eggs, fish, stuffings, poultry and pork should not be allowed to sit out for more than one hour before or after cooking. Room temperature promotes the growth of harmful bacteria. Be sure that oven light is off because heat from the bulb will speed harmful bacteria growth.

100°F.,

will be

(continued next page)

Page 20

T-D

BAmG

(continued)

How to Set Delay Start and Automatic Stop

Quick Reminder

1. Press the BAKE pad.

2. Press the INCREASE or DECREASE pad to select oven temperature.

3. Press the COOK TIME pad.

4. Press the INCREASE or DECREASE pad to set the length of cooking time.

5. Press the STOP TIME pad.

6. Press the INCREASE or DECREASE pad

until desired stop time appears in display.

Delay Start and Automatic Stop is setting the oven control to turn the oven on and bake until a specific time.

For example: Let’s say it’s shortly after time at

To avoid possible burns, place the shelves in the correct position before you program the oven.

325°F.

7:00.

The-recipe suggests 3 hours baking

Here’s how:

1. Press the BAKE pad.

2:00

and dinner time is

BAKE

2. Press the INCREASE or DECREASE

pad until “325°” is displayed.

3. Press the COOK TIME pad.

COOK

TIME

4. Press the INCREASE pad until

in the display. Cook Time of 3 hours now appears in display.

“3HR:OO”

appears

5. Press the STOP TIME pad. “SET

STOP TIME

The control automatically sets Stop Time by adding the Cook Time to the time of day. In this example, the time of day is Time is 3 hours. Adding 3 hours to the time of day equals

6. Change Stop Time from

pressing the INCREASE pad until

Stop Time appear in the display. The words “DELAY TIMED BAKE” appear in the display.

4:00,

When the oven starts to heat, the word “ON” and the changing temperature, starting at will be displayed. The oven will cook for the programmed 3 hours and shut off automatically at

7:00.

7. Remove food from the oven. Remember, even though oven shuts off automatically, foods continue cooking after controls are off.

NOTE: Foods that spoil easily such as milk, eggs,

fish, stuffings, poultry and pork should not be allowed to sit out for more than one hour before or after cooking. Room temperature promotes the growth of harmful bacteria. Be sure that the oven light is off because heat from the bulb will speed harmful bacteria growth.

STOP TIME” and the earliest Stop Time you can set appear on the display. In this example,

“STOP TIME” appear on the display.

2:00

and the Cook

5:00.

5:00

7:00

the oven will turn on automatically.

“5:00”

“7:00”

and

100°F.,

and

Page 21

For best baking results, follow these suggestions:

21 ,

Oven Shelves

BAmG

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 the second or third shelf from the

bottom. See the chart for suggested shelf positions.

Preheating

Preheat the oven if the recipe calls for it. Preheat means bringing the oven up to the specified temperature before putting in the food. To preheat, set the oven at the correct temperature—selectin

higher temperature does not shorten preheat time.

~pe

of Food

Angel

food cake Biscuits or muffins Cookies or cupcakes

Brownies Layer cakes

Bundtor pound cakes

I pies

oruie

shells

Frozen pies

Casseroles

I Roasting

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.

Shelf Position

A B or C

B or C B or C B or C

]

orB

orC

A (on cookie sheet)

orC

orB

I I

Baking Pans

Use the proper baking pan. The type of finish on the pan determines the amount of browning that will occur.

● Dark, rough or dull pans absorb heat resulting in a

browner, crisper crust. Use this type for pies.

● Shiny, bright and smooth pans reflect heat, resulting

in a lighter, more delicate browning. Cakes and cookies require this type of pan.

● Glass baking dishes also absorb heat. When baking

in glass baking dishes, lower the temperature by

25°F.

and use the recommended cooking time in the recipe. This is not necessary when baking pies or casseroles.

Pan Placement

For even cooking and proper browning, there must be enough room for air circulation in the oven. Baking results will be better if baking pans are centered as much as possible rather than being placed to the front or to the back of the oven.

Pans should not touch each other or the walls of the oven. Allow 1 to 1 as from the back of the oven, the door and the sides. If you use two shelves, stagger the pans so one is not directly above the other.

inch space between pans as well

(continued next page)

Page 22

BA~G

(continued)

Baking Guides

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

When baking cookies, flat cookie sheets (without

sides) produce better-looking cookies. Cookies baked in a jelly roll pan (short sides all around) may have darker edges and pale or light browning may occur.

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

For best results during regular baking, use only one cookie sheet in the oven at a time on shelf at either position B or C. Also see the Multi-Shelf baking section.

Pies

For best results, bake pies in dark, rough or dull pans, to produce a browner, crisper crust. 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.

Aluminum Foil

Never cover a shelf entirely with a large cookie sheet or aluminum foil. This will disturb the heat circulation and result in poor baking. A smaller sheet of foil may be used to catch a on a lower shelf several inches below the food.

spillover

by placing it

Cakes

When baking cakes, warped or bent pans will cause uneven baking results and poorly shaped products. A cake baked in a pan larger than the recipe recommended 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. Check the recipe to make sure the pan size used is the one recommended.

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.

Page 23

ROASTmG

Roasting is cooking by dry heat. Tender meat or Roasting is really a baking procedure used for poultry can be roasted uncovered in your oven. Roasting temperatures, which should be low and Timed Baking. (You may hear a slight clicking sound,

steady, keep spattering to a minimum.

meats. Therefore, oven controls are set for BAKE or indicating the oven is working properly.) Roasting is

easy; just

these steps:

1. Place the shelf in A or B position. No preheating

is necessary.

2. Check the weight of the meat. Place it, fat side up, (or for poultry breast-side-up) on a trivet in a shallow pan. The melting fat will baste the meat. Select a pan as close to the size of the meat as

possible. (The broiler pan with grid is a good pan for this.) Line the broiler pan with aluminum foil when using the pan for marinating, cooking with fruits, cooking heavily cured meats, or basting food during cooking. Avoid spilling these materials inside the oven or inside the oven door.

3. Press the BAKE pad.

BAKE

❑

When the oven starts to heat, the word “ON” and the changing oven temperature, starting at will be displayed. When the oven reaches the temperature you set, a tone will sound.

4. Press the INCREASE or DECREASE

pad. The last oven set temperature appears in pressing until the desired temperature is displayed.

tie

display. Continue

100°F.,

5. Press the CLEAWOFF pad when

CLEAR

OFF

Most meats continue to cook slightly while standing, after being removed from the oven. Standing time recommended for roasts is 10 to 20 minutes. This allows roasts to firm up and makes them easier to carve. Internal temperature will rise about 5° to

to compensate for temperature increase, if desired, remove the roast from the oven sooner (at 5° to less than the temperature in the Roasting Guide).

NOTE: You may wish to Time Bake, as described in the Baking off automatically.

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

To change oven temperature during roasting,

press the BAKE pad and then the INCREASE or DECREASE pad to get new temperature.

roasting is finished.

se~tion

of this book, to turn oven on and

IO°F.;

IO°F.

Frozen Roasti

Frozen roasts of beef, pork, lamb, Thaw most frozen etc., can be started without roasting to ensure even doneness. thawing, but allow 10 to 25 minutes per pound additional time (10 minutes per pound for roasts thawing. Follow directions given under 5 pounds, more time for larger roasts).

Some commercial frozen poultry can be cooked successfully without

on package label.

poul~

before

Page 24

ROAST~G

WITH

See the Roasting Guide.

Correct Placement of the Temperature Probe

PROBE

For many foods, especially roasts and poultry, internal

food temperature is the best test for doneness. The temperature probe takes the guesswork out of roasting by cooking foods to the exact doneness you want. When the internal temperature of the food reaches the temperature you set, the oven automatically shuts off.

The temperature probe has a skewer-like probe at one end and a plug at the other end that goes into the outlet on the oven wall.

Use the handles of the probe and plug when inserting and removing them from the meat and wall outlet. Do not use tongs to pull on the cable when removing the probe—they might damage it. TO AVOID BREAKING THE PROBE, MAKE SURE FOOD IS COMPLETELY DEFROSTED BEFORE INSERTING.

After preparing the meat and placing it on a trivet or on the broiler pan grid, follow these steps for proper

urobe Dlacement.

1. Lay the probe on the

outside of

along the top or side and mark with your

finger where the edge of the meat comes to on the probe. Point

should rest in the center of the thickest meaty part of the roast.

tie

meat

Cable

Plug

Handles

2. Insert the probe into the meat up to the point marked off with your finger. It should not touch bone, fat or gristle. No more than

inches of the probe, not counting the handle, should be left exposed outside the meat.

Probe

(appearance may vary)

Ham or Lamb

Insert probe into cut end, meatiest part of ham or lamb without a bone. For bone-in ham or lamb, insert probe into center of lowest large muscle or joint.

Poultry

Insert

urobe

into meatiest Part of

inner

[high

from below and parallel

to the leg of a whole turkey.

Casseroles or Fish

Insert probe into center of dishes such as meat loaf or casseroles. When cooking fish, insert probe from just above gill into meatiest area, parallel to backbone.

Page 25

How to Set the Oven When Using the Temperature Probe

The display will flash “PROBE” and beep if the probe is inserted into the outlet, but the oven is not programmed for the probe.

Insert probe into the meat.

2. Plug the probe into

the outlet on the oven wall. M&e sure it’s pushed all the way in. Close the oven door.

3. Press the PROBE pad.

PROBE

4. Press the INCREASE or DECREASE

pad until desired internal probe temperature is displayed.

5. Press the BAKE pad.

,:,<~g:-. IN

&Lfi,:~’’”-

“-=

BAKE

7. When the internal temperature of meat

CLEAR

OFF

❑

CAUTION: To prevent possible burns, do not unplug the probe from the outlet until the oven has cooled. Do not store the probe in the oven.

NOTE: If you remove the food before the temperature is reached, the oven beeps and the display flashes until the probe is removed.

To change oven temperature during the Roast cycle, press the BAKE pad and then

the INCREASE or DECREASE pad to get the

new temperature.

reaches the number you have set, the probe and the oven turn off and the oven control signals. To stop signal, press the CLEAWOFF pad. Use

hot pads to remove the probe from the

food. Do not use tongs to pull on it–they might damage it.

(continued next page)

6. Press the INCREASE or DECREASE pad.

The last oven set temperature appears in the display. Continue pressing until the desired oven temperature is displayed.

When the oven starts to heat, the words ON” and the roasting temperature you set will be in the display.

After a few seconds, the words “LO replace the roasting temperature in the display. After the internal temperature of the meat reaches

100°F.,

shown in the display.

the changing internal temperature will be

“BA~

PROBE7’

will

Page 26

ROAST~G

Questions and Answers

WITH THE PROBE

(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 if you did not use the probe while cooking. Temperatures are shown in the Roasting Guide. For roasts over 8 at half-hour intervals after half the cooking time has passed.

Q. Why is my roast crumbling when I try to

carve it?

A. Roasts are easier to slice if allowed to cool 10 to

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

lbs.,

check with thermometer

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

roast or poultry?

A. It is rarely necessary to preheat your oven. Preheat

only for very small roasts, which cook a short length of time.

Q. When buying a roast, are there any special tips

that would help me cook it more evenly?

A. Yes. Buy a roast as even in thickness as possible,

or buy rolled roasts.

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

roasting a turkey?

A. Sealing the foil will steam the meat. Leaving it

unsealed allows the air to circulate and brown the meat.

ROAST~G GU~E

Oven

Tvpe

Meat

Tender cuts; rib, high quality sirloin tip, rump or top round*

Lamb leg or bone-in shoulder*

Veal shoulder, leg or loin* Pork loin, rib or shoulder* Ham, precooked

Poultry

Chicken or Duck Chicken pieces

Turkey

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

tThe U. S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only

food poisoning organisms may survive.”

Temperature

325°

325° 325° 325°

325° 350°

325°

(Source: Safe Food Book.—Your

Doneness

Rare: Medium: Well Done: Rare: Medium: Well Done: Well Done: Well Done: To Warm:

Well Done: Well Done:

Well Done:

Approximate Roasting

in Minutes per Pound 3 to 5

Ibs.

24-33 35–39

4045

21-25 25-30 30-35

3545

17-20 tinutes per pound (any weight)

to 5 lbs.

3540

10 to 15

18-25

lbs.

Htchen

Guide. USDA Rev. June 1985.)

Time

6 to 8

lbs.

18-22 22-29 30-35 20-23 24-28 28-33

3040

Over 5 30-35

Over 15

15–20

lbs.

Internal

Temperature

140°–1500t

150°–1600 170°–1850 140°-15007 150°–1600 170°–1850 170°–1800 170°–1800 115°–1200

185°–1900 185°–1900

In thigh:

185°–1900

140°F.

means some

‘F.

Page 27

BROmmG

Broiling is cooking food by intense radiant heat from the upper broil unit in

the oven. Most fish and tender cuts of meat can be broiled. Follow these

steps to keep spattering and smoking to a minimum.

1. If meat has fat or gristle near edge, cut vertical

slashes through both about 2 inches apart. If desired, fat may be trimmed, leaving layer about

1/8 inch thick.

2. Place meat on broiler grid in broiler pan. Always use grid so fat drips into broiler pan; otherwise

juices may become hot enough to catch fire.

3. Position a shelf on the recommended shelf position

as suggested in the Broiling Guide.

4. Leave door open to

broil stop position.

The door stays open by itself, yet the proper temperature is maintained in the oven.

5. Press the BROIL pad.

BROIL

6. Press the INCREASE pad for

HI broil or press the DECREASE pad for LO broil.

To change from HI Broil to LO Broil, press the DECREASE pad once.

NOTE: Chicken and ham are broiled at

LO broil in order to cook food without

overbrowning

it.

7. Turn food only once

during broiling. Time foods for first side according to the Broiling Guide.

Turn food, then use times given for second side as a guide to and times are given together, use first times given for thinnest food.)

CLEAR

OFF

prefemed

doneness. (Where two thicknesses

8. When broiling is finished press

the CLEAWOFF pad. Serve food

immediately, and leave pan outside oven to cool during meal for easiest cleaning.

~“

~. ‘.-

(~ontinued

next page)

Page 28

BRO~ING

(continued)

Use of Aluminum Foil

You can use aluminum foil to line your broiler pan and broiler grid.

However, you must

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

mold the foil tightly to the grid and cut slits in it just

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.

the grid and stay cooler, thus preventing excessive spatter and smoking.

Q. Should I salt the meat

before broiling?

A. No. Salt draws out the juices

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

Juices are protected by

Q. Why are my meats not

turning out as brown as they should?

A. In some areas, the power

(voltage) to the range maybe low. In these cases, preheat the broil unit for 10 minutes before placing broiler pan with food in oven. Check to see if you are using the recommended shelf position. Broil for longest period of time indicated in the Broiling Guide. Turn food only once during broiling.

Q. Do I need to grease my

broiler grid to prevent meat

from sticking?

A. No. The broiler grid is

designed to reflect broiler heat, thus keeping the surface cool enough to prevent meat from sticking to the surface. However, spraying the broiler grid lightly with a vegetable cooking spray before cooking will make cleanup easier.

Page 29

BRO~~G

GU~E

1. Always use the broiler pan and grid that comes

with your oven. It is designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan.

2. The oven door should be open to the broil stop

position.

3. For steaks and chops, slash fat evenly around the

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

4. If desired, marinate meats or chicken before

broiling,

10 min;tes

Food

Bacou

Ground Beef

Well

Done

Beef Steaks

Rare

Medium

Well

Rare Medium

Well Done

Chickeu

Bakery Products

Bread (Toast) or Toaster Pastries

English

Lobster Tails

Fish

or brush with barbecue sauce last 5 to

only.

1 inch thick

1X Ibs.)

Done

Muffins

(1 to

inch thick

(2 to 2fi

2 to 4 slices

1 pkg. (2)

2 (split)

(6 to 8 oz. each)

Ibs.)

I I

HI or

Broil

c c

Ham Slices

(precooked)

Pork Chops

Well Done

1 inch thick

First Side

rime, Minutes

25 35

1 S–2

13–16

5. When arranging food on the pan, do not let fatty

edges

hang over the sides, which could soil the

oven with fat dripping.

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

7. Frozen steaks can be broiled by positioning the oven shelf at next lowest shelf position and

increasing cooking time given in this guide

1% times per side.

Second Side

rime, Minutes Comments

12 10

5 6

7–8

1416

20-25 10–15

1/2

Do not

turn over. Brush with melted butter before broiling

10 13

Arrange

Space evenly.

Up to 8 patties take about same time.

Steaks less than 1 inch thick cook through before browning. Pan frying is recommended.

Slash fat.

Reduce time about 5 to 10 minutes

per side for cut-up chicken. Brush each side with melted butter. Broil down first.

Space evenly. Place English muffins cut-side-up and brush if desired.

Cut through back of shell. Spread open. and after half of broiling time.

Handle and turn

with lemon butter before and during cooking, if desired. Preheat broiler to increase

Increase time 5 to 10 minutes per side for

Slash fat.

in single layer.

witb

butter,

verv carefullv.

. .

browning.

k inch thick or home cured ham.

skin-side-

Brush

Lamb Chops

Medium

Well

Done

Medium

Well

Done

Wieners and similar precooked sausages, bratwurst

2(1 inch thick) about 10 to 12 oz.

10 12

12–14

1–2

Slash fat.

If desired, split sausages in half lengthwise; cut into 5-to 6-inch pieces.

Page 30

OPEMT~G

Before a Clean Cycle

(Normal Cleaning Time: 3 hours)

SELF-CLEANmG OWN

Quick Reminder:

1. Prepare the oven for cleaning.

2. Close the oven door.

3. Press the CLEAN pad.

4. Press the INCREASE or DECREASE pad to set clean time.

1. Remove the broiler pan, broiler grid, all cookware

and any aluminum foil from the oven— they cannot withstand the high cleaning temperatures. (Oven

shelves may be left in oven. NOTE: Shelves will

discolor after the self-clean cycle.)

2. Wipe up heavy soil on the oven bottom. If you use soap, rinse thoroughly before self-cleaning to prevent staining.

A. Oven Front Frame

B. Openings in Door

C. Oven Door Gasket D. Oven Light E. Oven Vent Grille

3. Clean spatters or spills on oven front frame (A),

under the front edge of the oven vent, the door liner outside the door gasket and the front edge of the oven cavity (about one inch into the oven). Use detergent and hot water with a soap-filled steel wool pad, then rinse well with a vinegar and water mixture. This will help prevent a brown residue from forming when the oven is heated. Buff these areas with a dry cloth.

Clean top, sides and outside front of oven door with soap and water. Also clean under the oven vent grille (E) above the oven with soap and water. Do not use abrasives or oven cleaners.

Make sure the oven light bulb cover (D) is in place.

Do not let water run down through openings (B)

help

in the top of the door. To from getting in these slots when cleaning, open the door as far as it will go.

Do not rub or clean the door gasket

the fiberglass material of the gasket has an extremely low resistance to abrasion. An intact and well-fitting oven door gasket is essential for energy-efficient oven operation and good baking results. If you notice the gasket becoming worn, frayed or damaged in any way or if it has become displaced on the door, you should have it replaced.

4. Close the door and make sure the oven light (D) is off. Make sure the oven light bulb cover is in place. Door latches automatically after the Clean cycle is set.

Oven shelves may be cleaned in the self-cleaning

oven. However, they will darken, lose their luster and become hard to slide. Wipe the shelf supports with cooking oil after self-cleaning to make the shelves slide more easily.

Do not use commercial oven cleaners or oven protectors in or near the self-cleaning oven. A

combination of any of these products plus the high clean cycle temperatures may damage the porcelain finish of the oven.

Important

The oven door must be closed and be set correctly for the clean cycle to work properly.

prevent water

(C)—

controls must

Page 31

How to Set Oven for Cleaning

Quick Reminder:

1. Prepare the oven for cleaning.

2. Close the oven door completely.

3. Press the CLEAN pad.

4. Press the INCREASE or DECREASE pad until desired Clean Time appears.

If the oven is too hot and you start to set a clean cycle, the word “OFF” will appear in the display. Allow additional time for cooling before you try to set the cycle.

1. Follow directions to prepare the oven for cleaning.

12.

Press the CLEAN pad.

CLEAN

[

3. Press the INCREASE or

DECREASE pad until desired Clean Time is displayed.

Clean Time is normally 3 hours. You can change the Clean Time to anywhere between 2 and 4 hours, depending on how dirty your oven is.

The self-clean cycle will automatically begin after

“CLEAN” is displayed and the time for the clean

cycle is set. The word “ON” will appear on the

display. When the oven heats up the word “LOCK”

will be displayed and the door will lock automatically. It will not be possible to open the oven door until the temperature drops below the lock temperature and the LOCK light goes off.

4. When the LOCK light is off, open the door.

NOTE:

STOP clean cycle TIME

The word “door” will be displayed, the word “LOCK” will flash and oven control will signal if you set the clean cycle and forget to close the oven door.

the STOP TIME button.

YoL~

can find out when the

will

be finished by pressing

To Stop a Clean Cycle

1. Press the CLEAWOFF pad.

CLEAR

OFF

2. Wait until the oven has cooled below locking

temperature. You will not be able to open the door right away unless the oven temperature is at a safe level.

(continued next page)

Page 32

OPEMT~G

After Self-Cleaning

You may notice some white ash in the oven. Just wipe it up with a damp cloth after the oven cools.

If white spots remain, remove them with a soap-filled steel wool pad. Be sure to rinse thoroughly with a vinegar and water mixture. These deposits are usually a

sdt

residue that cannot be removed by the clean cycle.

If the oven is not clean after one clean cycle, repeat the cycle.

NOTE: No functions can be programmed before the door automatically unlocks.

How to Set Delay Start of Cleaning

Quick Reminder:

1. Prepare the oven for cleaning.

2. Close the oven door completely.

3. Press the CLEAN pad.

4. Press the INCREASE or DECREASE pad until desired Clean Time appears.

5. Press the STOP TIME pad.

6. Press the INCREASE or DECREASE pad until desired Stop Time appears in the display.

Delay Start is setting the oven timer to start the clean cycle automatically ‘at a later time than the present time of day. NOTE: Before beginning, make sure the oven clock shows the correct time of day.

1. Follow steps to prepare the oven for cleaning.

2. Press the CLEAN pad.

SELF-CLEANmG OWN

(continued)

5. Press the INCREASE pad to change the Stop

Time to a later time of day if desired. For example: If you set Stop Time at 11:00, oven will start clean cycle at The door latches automatically.

The self-clean cycle will automatically begin after “CLEAN” is displayed and the time for clean cycle is set. The word “ON” will appear on the display. When the oven heats up, the word “LOCK” will be displayed and the door will lock automatically. It will not be possible to open the oven door until the temperature drops below the lock temperature and the LOCK light goes off.

6. When the LOCK light is off, open the door.

NOTE:

can find out

pressing

During

and holding the CLEAN pad for 3 seconds.

a delayed self-clean operation you

when

the ~ven is set to

8:00

and end at 11:00.

tu~

on by

CLEAN

3. Press the INCREASE or DECREASE pad to enter Clean Time.

The earliest Stop Time will be the Clean Time

selected plus the time of day. For example: If the

Clean Time is three hours and the time of day is

6:00,

will be

4. Press the STOP TIME pad.

STOP TIME

the Stop Time that appears on the display

9:00.

“SET STOP TIME” and the earliest Stop Time you can set will appear on display.

Page 33

Questions and Answers

Q. If my oven clock is not set to the correct time of

day, can I still self-clean my oven?

A. If the clock is not set to the correct time of day

you will not be able to set a delay clean to end at a

specific time.

Q. Can I use commercial oven cleaners on any part

of my self-cleaning oven?

A. No cleaners or coatings should be used around

any part of this oven. If you do use them and do not thoroughly rinse the oven with water, wiping it absolutely clean afterwards, the residue can scar the oven surface and damage metal parts the next time the oven is automatically cleaned.

Q. What should I do if excessive smoking occurs

during cleaning?

A. This is caused by excessive soil. Press the

CLEAWOFF pad. Open windows to rid room

of smoke. Wait until the oven has cooled and the word “LOCK” is off in the display. Wipe up the

excess soil and reset the clean cycle.

Q. Is the “crackling” sound I hear during

cleaning normal?

A. Yes. This is the sound of the metal heating

and cooling during both the cooking and cleaning functions.

Q. Should there be any odor during the cleaning? A. Yes, there maybe a slight odor during the first few

cleanings. Failure to wipe out excessive soil might also cause a strong odor when cleaning.

Q. What causes the hair-like lines on the enameled

surface of my oven?

A. This is a normal condition, resulting from heating

and cooling during cleaning. These lines do not affect how your oven performs.

Q. Why do I have ash

cleaning?

A. Some types of soil will leave a deposit which

is ash. It can be removed with a damp sponge or cloth.

Q. My oven shelves do not slide easily. What is

the matter?

A. After many cleanings, oven shelves may become

so clean they do not slide easily. To make shelves

slide

more easily, after each self-cleaning function dampen fingers with a small amount of cooking oil and rub lightly over sides of shelf where they contact shelf supports.

Q. My oven shelves have become gray after the

self-clean cycle. Is this normal?

A. Yes. After the self-clean cycle, the shelves may

lose some luster and change to a deep gray color.

left

in my oven after

Page 34

CAm Am CLEAN~G

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

Broiler Pan and Grid

After broiling, remove the broiler pan from the oven. Remove the grid from the pan. Carefully pour out the grease in the pan into a proper container. Wash, scour if necessary with a soap-filled or plastic scouring pad, in hot, soapy water. Rinse the pan and grid in hot water,

If food has burned on, sprinkle the grid while hot, with detergent and cover with wet paper towels or a dishcloth. That way, burned-on foods will soak loose while the meal is being served.

Do not store a soiled broiler pan and grid in the oven. Do not clean in self-cleaning oven.

The broiler pan and grid may also be cleaned in a dishwasher.

Oven Lamp Replacement

CAUTION: Before replacing your oven lamp bulb, disconnect the electrical power for your oven at the main fuse or circuit breaker panel or pull the plug. Be sure to let the lamp cover and bulb cool

completely before removing or replacing them. When in use, light bulbs can become warm enough to break if touched with a moist cloth or towel. When cleaning, avoid touching warm lamps with cleaning cloths if the lamp cover is removed.

The oven lamp (bulb) is covered with a glass removable cover which is held in place with a wire. Remove the oven door, if desired, to reach the cover easily.

To remove:

Hold your hand under the cover so it doesn’t fall when released. With fingers of the same hand, firmly push back the wire until it clears the cover. Lift off the cover.

DO NOT REMOVE ANY SCREWS. Replace bulb with 40-watt home appliance bulb. To

replace cover:

Place it into the groove of the lamp receptacle. Pull the wire forward to the center of cover until it snaps in place. When in place, the wire holds the cover firmly. Be certain the wire is in the depression in the center of the cover.

Connect electrical power to the oven.

c\-

B ‘\2

) @

“{

)

Page 35

Oven Door

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

To remove the door,

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,

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.

open it a few

make sure

TO CLEAN THE DOOR: Inside of door:

● Because the area inside the

gasket is cleaned during the self clean cycle, you do not need to clean this by hand. Any soap left on the liner causes additional stains when the oven is heated.

● The area outside the gasket can

be cleaned with a scouring pad.

● Do not rub or clean the door

gasket—the fiberglass material of the gasket has an extremely low resistance to abrasion. An intact and well-fitting oven door gasket

is essential for energy-efficient oven operation and good baking results. If you notice the gasket becoming worn, frayed or damaged in any way or if it has become displaced on the door, you should have it replaced.

Outside of door:

● Use soap and water to thoroughly

clean the top, sides and front of the oven door. DO NOT let water run down through openings in the top of the door. Rinse well. You can also use a glass cleaner to clean the outside glass of the door.

● Spillage of marinades, frait

juices, tomato sauces and basting materials containing acids may cause discoloration and should be

wiped up immediately. When surface is cool, clean and rinse.

● Do not use oven cleaners,

cleansing powders or harsh abrasives on the outside of the door.

Inside

Gasket

Gadket

Oven Shelves and Convection Roasting Rack

The oven shelves and the convection roasting rack

mav

be cleaned with a mild abrasive cleanser. After

cleaning, rinse the shelves and rack with clean water and dry with a clean cloth.

To remove heavy, burned-on soil, scouring pads may be used. After scrubbing, wash with soapy water, rinse well and dry.

Oven shelves and convection roasting rack may be cleaned in the self-cleaning oven but they will permanently discolor from the high heat.

(continued next page)

O~tside

Gasket

.’

‘d

Page 36

CAm Am CLEAN~G

Probe

The temperature probe may be cleaned with soap and water or a soap-filled scouring pad. Cool the temperature probe before cleaning. Scour stubborn spots with a soap-filled scouring pad, rinse and dry.

Do not immerse the temperature probe in water. Do not store the temperature probe in the oven.

CLEAN~G GU~E

NOTE: Let oven parts cool before touching or handling.

(continued)

PART Bake Unit and

Broil Unit

Control Panel

Inside Oven

Metal Parts

Outside Glass Finish

Porcelain Enamel and Painted Surfaces*

MATERIALS TO USE GENERAL DIRECTIONS

Do not

clean the bake unit or broil unit. Any soil will

is heated. NOTE: The bake unit can be lifted gently to clean the oven floor. If

spillover, residue, or ash accumulates around the bake unit, gently wipe

around the unit with warm water.

● Damp Cloth

● Paper Towel

●

Soap and Water

NOT USE

abrasives,

cleaning powders, steel

wool or

plastic scouring pads. They will damage the surface.

●

Soap and Water

● Self-Clean Cycle

●

Soap and Water

●

Glass Cleaner

●

Soap and Water

● Paper Towel

● Dry Cloth

● Soap and Water

Allow to cool before wiping the oven out. Frequent wiping with mild soap and water will prolong the time between self-cleaning cycles. Be

rinse thoroughly to avoid additional stains.

DO NOT USE steel wool,

abrasives, ammonia,

acids or commercial oven cleaners.

Wash all glass with cloth dampened in soapy water. Rinse and polish with a dry cloth. If knobs are removed, do not allow water to run down inside

openings in the glass while cleaning.

DO NOT USE oven cleaners, cleansing powders or harsh abrasives. These might scratch the surface.

burn off when the unit

Wash control panel with soap and water, or

50/50 solution of water and vinegar, using

a soft cloth. Rinse and dry with a soft cloth.

sure to

To safely clean surfaces: Wash, rinse, and then dry with a soft cloth. Do not allow water to run down inside the surface of glass while cleaning.

If acids

use a dry paper towel or cloth to wipe them up right away. When the surface has cooled, wash

and rinse. For other spills, such as fat

smatterings, etc., wash with soap and water when

cooled and then rinse. Polish with dry cloth.

should

spill on the oven while it is hot,

*Spillage of marinades, fruit juices, tomato sauces and basting materials containing acids may cause discoloration and should

be wiped up immediately. Take care not to touch hot portion of oven. When surface is cool, clean and rinse.

Page 37

PROBLEM

QUESTIONS?

USE THIS PROBLEM SOLVER

POSSIBLE CAUSE

OVEN WILL NOT WORK

OVEN LIGHT DOES NOT WORK

OVEN DOES NOT COOK PROPERLY

OVEN WILL NOT SELF-CLEAN

OVEN DOOR WILL NOT OPEN

OVEN NOT CLEAN AFTER CLEAN CYCLE

“door” APPEARS ON DISPLAY

● The circuit breaker in your house has been tripped, or a fuse has been blown.

● Oven controls not properly set.

● Light bulb is loose or defective. Tighten or replace.

● Button operating oven light is broken. Call for service.

● Aluminum foil being used improperly in oven.

● Oven vent blocked.

● Incorrect cookware being used.

● Clock set incorrectly. Review the Oven Control, Clock and Timer section.

● Controls set incorrectly. Review each cooking section.

● Shelf position is incorrect. Check the Roasting and Broiling Guides.

● Temperature is too high to set self-clean operation. Allow the oven to cool, and

reset the controls.

● Probe is in oven. Remove the probe.

● Oven must cool below locking temperature.

●

Oven controls not

Heavily soiled ovens require

● Heavy

● Oven door not closed after self-clean cycle selected.

● Door is still locked and

spillovers

set

properly. Review Operating the Self-Cleaning Oven section.

3’/z-

to 4-hour Clean Time.

should be cleaned up before starting clean cycle.

you

are

trying

to enter an oven cooking operation.

“F-” AND A

NUMBER FLASH

ON DISPLAY “OFF” APPEARS

ON DISPLAY

● This is

cool one hour. Place oven back into operation. If function error occurs again,

disconnect

● Oven is too hot for Self-Clean.

● Bake or Broil attempted too soon after Self-Clean.

Child Lockout feature turned

If you need more help.. call, toll free: GE Answer Center”

800.626.2000 consumer information service

the

function error code. Press the CLEAWOFF pad. Allow oven to

power to the oven and call for service.

on.

Page 38

With the purchase

ofyour

new

Mono~am

appliance, receive the assurance that

need information or assistance from GE, we’ll be

there.

ifyou

ever

All you have to do is call—toll-free!

lmHome Repak

Service

80~GECARES(80~4322737)

AGE consumer service professional will provide expert repair service,

scheduled at a time that’s convenient for you. Many GE Consumer Service

companyoperated

convenience (7:00 a.m. to Our factory-trained technicians know your appliance inside and out–so most

repairs can be handled in just one visit.

locations offer you service today or tomorrow, or at your

7:00

p.m. weekdays, 9:00 a.m. to 2:00 p.m. Saturdays).

GEAnswer Cente~

80~6262000

Whatever your question about any Monogram major appliance, GE Answer

Center@ information service is available to help. Your call–and your question–

will be answered promptly and courteously. And you can call any time. GE Answer

Center@

service is open 24 hours a day, 7 days a week.

Customers With SpecialNeeds...

80~6262000

Upon request, GE will provide Braille controls for Monogram appliances, and a brochure to assist in planning a barrier-free kitchen for persons with limited mobility. To obtain

these items. free

800.626.2000. “

avanety of access to a TDD or a conventional teletypewriter may

ofchar~e,

call

Consumers with impaired hearing or speech who have call

800-TDD-GWC (800-8334322) to request

information or service.

Service

Contrac&

80~6262224

You can have the secure feeling that GE Consumer Service will still be there

after your warranty expires. Purchase a GE contract while your warranty is still

in effect you’re assured of future service at today’s prices.

Parts

8086262002

kdivid~ qufified

can have needed parts or accessories sent directly to

their home. The GE parts system provides access to over

47,000 parts... and all GE Genuine Renewal Parts are fully warranted. VISA, MasterCard and Discover cards

are accepted.

andyou’11

receive a substantial discount. With a multiple-year contract,

andAccessories

to service their own appliances

User maintenance cover procedures intended to be performed by any user. Other servicing

qu~ied

since improper servicing may cause unsafe operation.

service personnel. Caution must be exercised,

instictions

gener~yshotid

contained in this

be referred to

boo~et

Page 39

Save

proof of original purchase date such as your

WHAT IS COVERED

YOUR MONOGRAM ELECTRIC OVEN

WARRANTY

sales slip or

FULL ONE-YEAR WARRANTY For one year from date of original

purchase, we will provide, free of charge, parts and service labor in your home to repair or replace

pati of the

of a manufacturing defect.

oven

that fails because

cancelled

any

check to establish warranty period.

This warranty is extended to the original purchaser and any succeeding owner for products purchased for ordinary home use in

the 48 mainland states, Hawaii and

Washington, warranty is the same except that it is LIMITED because ship the product or for the service technician’s travel costs to your home.

All warranty service will be provided by our Factory by our authorized Customer

servicers during normal working

hours.

Should your appliance need

sewice, during warranty period or

beyond, call 800-GE-CARES

(800-432-2737).

D.C.

In Alaska the

vou

must

to~he

service shop

Sewice Centers or

pav

Care@

“

WHAT IS NOT COVERED

Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion

may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.

further help is needed concerning this warranty, write:

Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225

Service trips to your home to teach

you how to use the product.

Read your Use and Care material.

questions about operating the product, please contact your dealer or our Consumer Affairs office at the address below, or

call, toll free:

GE Answer Center”

800.626.2000 consumer information

●

Improper installation.

If you have an installation problem,

contact your dealer or installer.

Warrantor: General Electric Company

If you then have any

sewice

You are responsible for providing adequate electrical, gas, exhausting and other connecting facilities as described in the

Installation Instructions provided

with the product.

●

Replacement of house fuses or

resetting of circuit breakers.

. Failure of the product if it is used

for other than its intended purpose

or used commercially.

. Damage to product caused by

accident, fire, floods or acts of God.

WARRANTOR IS NOT

RESPONSIBLE FOR

CONSEQUENTIAL DAMAGES.

Page 40

D2588P1

General

E/ectr;c

Lou;sv;//e, KY@225

Company

Puh. No. 4Y-8:405

Part N,,.

164

MNUIOO 5-Y2

Rev. 1

cc.