General Electric JGBS18ET User Manual

XLMTM

Gas Range

Safe~

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

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

Operating Instructions, Tips

Aluminum Clock and Features

Oven . . . . . . . . . . . . . . . 12-20

Baking . . . . . . . . . . . . 14, 15

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

Control Settings .................12, 14, 17, 19

Light; Bulb Replacement ................13,24

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

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

Shelves ...................................5, 13-15,25

Sufiace Cooking .....................................9-1 1

Control Settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Cooktop

Electric Ignition ...........................................9

Standing Pilot Models . . . . . 10

Foil...........................5,

Timer..............................................8

.......................................................6,

Comparison .................................9

15, 17, 18

Problem

Thermostat Adjustment–

More questions

GE Answer Centera 800.626.2000

preparation.................................28-44

Air Adjustment

Flame Size . . . . 11, 35–37, 44,45

Flooring Under the Range

Installation instructions ......................28-39

Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ......................39

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

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

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

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

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

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

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

Do It Yourself . . . . . . . 16

?...call

...........................,.........37,

.........................3O

Care and Cleaning ...................2 l-27

Broiler Drawer Broiler Pan and

Burner Assembly ........................................2 1,22

Continuous

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

Lift-up Cooktop ............................................2 5

Oven Bottom Oven Vents

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

GE Appliances

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

Rack.........................................24

Clean...............................................27

................................................2

...................................................2

Standard-Clean Models:

JGBS02 JGBS15 JGBS04

JGBS16 JGBS06 JGBS77

JGBS72 JGBS78 JGBS74 JGBS79

JGSS05

Continuous-Clean Models:

JGBC15 JGBC17 JGBC76

164

D2764P052

49-8542

~LP

Read this guide carefully.

It is intended to help you operate and maintain your new range properly.

Keep it handy for answers to your questions. If you don’t understand something or need more help,

write (include your phone number):

Consumer Affairs GE Appliances

Appliance Park Louisville, KY 40225

Write down the model and serial numbers.

Depending on your range, you’ll find the model and serial numbers on a label on the front of the range, behind the kick panel, storage drawer or broiler drawer.

These numbers are also on the Consumer Product Ownership Registration Card that came with your range. Before sending in this card, please write these numbers here:

Model Number

Serial Number

~LP

YOU...

WARNING: If the information in this guide is not followed exactly, a fire or explosion may result causing property damage, personal injury or death.

— Do not store or use gasoline or other

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

— WHAT TO DO IF YOU SMELL GAS

● Do not try to light any appliance.

● Do not touch any electrical switch; do

not use any phone in your building.

● Immediately call your gas supplier from

a neighbor’s phone. Follow the gas supplier’s instructions.

● If you cannot reach your gas supplier,

call the fire department.

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

If you received a damaged range...

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

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

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

A WARNING

●

ALL RANGES

CAN TIP

●

INJURY TO PERSONS

COULD RESULT

INSTALL ANTI-TIP

DEVICES PACKED WITH RANGE

SEE INSTALLATION

INSTRUCTIONS

1’

@AppROvED

— Installation and service must be

performed by a qualified installer, service agency or the gas supplier.

YOU NEED SERVICE

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

To obtain replacement parts, contact Service Centers.

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

GE~otpoint

for

~PORTANT Q

The California Safe Drinki~g Water and

Enforcement

publish a

SAFETY NOTICE

Act

requires the Governor of

list of

substances known to the state

Toxic

Ctifornia

to cause cancer, birth defects or other reproductive harm, and requires businesses to warn customers

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

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

ope~

window or

●

~uorescent

standing pilot ranges contain mercury.

model

has

using

a ventilation fan or hood.

light

b~bs

and safety valves on

these

features, they must be recycled

if your

according to local, state and federal codes.

men You &t

Your

Wnge

● Be sure all packing materiais 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

quahfied service technician or installer for the

type of gas

(naturai or LP) that is to be used.

Your range can be converted for use with either type of gas.

WARNING:

See

the

I~stallation

Instructions.

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

jurisdiction. Failure to

the

authority having

these instructions

codes

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 coverings will not withstand this kind of use.

may result and many floor

Never install the range over vinyl tile or linoleum that cannot withstand such type of use. Never

instaIl

it directly over interior kitchen carpeting.

● Have the installer show

range gas cut-off valve and how to shut it off

if necessary.

Have your range insta~ed and properly

grounded by a

qua~fied

you th~

installer,

location of the

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

in this guide.

to a

qutified technician.

● Plug your range into a 120-volt grounded

outlet

udess

only. Do

it is

specfidy

All

other servicing should be referred

recommended

not remove the round grounding prong from the plug. If in doubt about the grounding of the home electrical system, it is your personal responsibility and obligation to have an ungrounded outlet replaced with a properly grounded,

three-

prong outlet in accordance with the National Electrical

Code.

In Canada, the appliance must be electrically grounded in accordance with the Canadian Electrical Code. Do not use cord with

L~ate

and

outige air

Cumulation.

this

appliance.

the range out of kitchen

out of drafty locations to prevent pilot

(on standing pilot models) and poor

tr~lc

extension

path

Using Your

AWARNING—

All ranges can tip and injury could result. To tipping of the ra~ge, attach it to the

wall and floor by installing the AntiTip device supplied.

To check if the device is installed and

Range

nrevent accidental

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

the

reason, make sure when

you

push the range

device is properly engaged

back

against the wall.

If it is not, there is a possible risk of the range

tipping over and causing injury if

you

or a child

stand, sit or lean on an open door. Please refer to the Anti-Tip device information

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

● Do not leave children alone or unattended

where a range is

hot or in operation.

They could be seriously burned.

~PORTANT

SAFEH

(continued)

~STRUCmONS

● CAUTION: ITEMS OF INTEREST TO

CHILDREN CABINETS ABOVE A RANGE

BAC~PLASH CL~BING

ITEMS COULD

* Do not

hang on the door, broiler drawer or cooktop.

They

could damage the

over,

causing severe personal injury.

Let the burner grates and other surfaces cool

before touching children

● Never wear loose fitting

while using tke appliance.

reaching for

cooktop. Flammable brought and may cause severe

● For your safety, never use your appliance for

warming or

●

not

use

a flaming pan.

SHOULD NOT BE STORER IN

OR ON THE

OF A RANG&CHILDREN

ON THE RANGE TO REACH

SERIOUSLY

allow

anyone to climb, stand or

~JURED.

range and even tip it

them or leaving them where

can reach them.

hanging garments

careful when

items

stored in cabinets over

materird could

contact with flame or hot

be ignited if

oven

the

surfaces

burns.

h~ting

water on grease fires. Never pick up

Turn

the room.

the

controls off, Smother a

flaming pan an a surface unit by covering the

pan completely with a well-fitting lid,

she~t

or flat tray. Use a multi-purpose dry

chemical or foam-type fire extinguisher. Flaming grease outside a pan can be put out by

covering it with baking soda or, if available, by using a multi-purpose dry chemical or foam-type

fire

extinguisher.

can

Flame in the oven

closing the oven door and turning the

using

a multi-purpose

type

fire

extinguisher.

. Do

not store

range broiler or storage drawer or near a cooktop.

DO NOT STORE OR USE COMBUSTIBLE

MATERIALS, FLAMMABLE VAPORS AND LIQUIDS IN

VIC~~Y OF

THE APPLIANCE.

● Do not let cooking grease or other flammable

materials accumulate

●

When cooking pork,

flammable

be smothered completely

oven

dry

chemical or

rnaterkds in

GASOL~E

THIS OR ANY OTHER

in or near the range.

an oven, a

OR OTHER

follow the directions exactly

off

foam-

and always cook the meat to an internal temperature of at least

170°F.

This assures that, in the remote possibility that trichina may be present in the meat, it

wilI be killed

and the meat

wiII

be safe to eat,

Surface

● Always

ignition models) pilot models} when igniting the top burners

Cooting

use

the LITE position (on electric

the HI position

(on

standing

and

make sure the burners have ignited.

● Never leave the surface burners unattended at

high flame settings.

and greasy

● Adjust the top burner flame size so it does not

extend beyond the edge of the cookware.

spillovers

Boilovers

cause smoking

that may catch on fire.

Excessive flame is hazardous.

t Use

only

dry pot holders—moist or damp

holders on hot surfaces may result in

burns from

pot

steam.

● Do not let potholders come near open flamm

when lifting cookware.

Do not use a towel or

other buky cloth in place of a pot holder’

To minimize the possibility of

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.

Carefu~y watch foods being fried at a high

flame setting.

● Never block the vents (air openings) of the

range. They provide the air inlet and

are necessary

with correct combustion, Air at the rear of the

for the range to operate

eooktop, at the top and bottom of

burns,

openings are located

ignition

outlet

that

properly

the oven door, and at the bottom of the range under the broiler drawer or storage drawer.

● Do not use a wok on

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.

the burner to work improperly. This

carbon monoxide

models

with sealed burners

Also, it may cause

may cause

level

above that allowed by

current standards, resulting in a health hazard.

Foods for frying should be as dry as possible.

Frost on frozen

can cause

foods

or moisture on fresh foods

hot

fat to bubble up

and

over the sides

of the pan.

● Use the least possible amount of fat

shallow or deep-fat frying. Filling

of fat can cause

full

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

spillovers

when food is added.

the

for

pan

effective

too

* U a combination of ok or fats W be used in frying,

stir together before heating or as fats melt slowly.

●

Use a deep fat thermometer whenever possible to

prevent overheating fat beyond the smoking point.

●

Never try to move a pan of hot fa~ 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

can

ignite. Use pans with handles that can be easily

and

grasped

● When using glass cookware, make sure it is

remain cool.

spillovers

left on range

designed for top-of-range cooking.

. Keep all plastics away from the top burners.

● Do not leave plastic

items on the

they

may melt if

too

close to the vent.

● Do not leave any items

cookto~

lefi

Vent appearance and location

the

cooktop.

va~l

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

cerhin

that the controls for all burners are at the off position and all grates are cool before

attemptkg

●

When flaming foods are under the hood, turn the

to remove them.

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

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

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

@When a pilot goes out (on standing pilot models),

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

●

you

smell

gas,

and you have already made sure

pilots

are

lit (on standing pilot models), turn off the

gas to the range and

cdl

qutified

service technician.

Never use an open flame to locate a leak.

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.

●

Mling

out the

she~

to the she~-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

●

not heat unopened food containers. Pressure

slide.

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

● Do not use aluminum

except as described in this guide.

foiI

anywhere in the oven

Misuse could

result in a fire hazard or damage to the range.

. When using cooking or roasting bags in the

oven, follow the manufacturer’s directions.

● Use only

~ass

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

turn off oven control,

oven door closed to contain

shotid

have a grease fire in the broiler pan,

and keep broiler drawer and

fim

until it bums out.

Cleaning Your Range

●

Clean only parts

● Keep range clean and free of accumulations of

grease or

* Be

careful when you clean the

spillovers,

the area over the pilot (on standing

will be hot.

●

For continuous clean models,

cleaners on any of the continuous cleaning surfaces. Continuous cleaning surfaces can be identified by their rough surface finish.

~sted

in this Use and Care

which may ignite.

do not use oven

cooktop

pflot

Guide.

because

models)

Baking, Broiling and Roasting

● Do not

Items stored in the oven can ignite.

“

Keep the oven free from grease buildup.

use

the oven for a storage area.

SAVE

T~SE

~STRUCTIONS

FEATURES

Features and appearance VW.

YOUR

RANGE

Sealed

Your range is equipped with one of the two types of surface burners shown

Burners

Standard Twin Burners

‘“me’

above.

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

Backguard (on some models)

2 Surface Burners, Grates and Drip Pans (on some models)

See

page

l–

4,5,9-11,21-23

3 Oven Light

4 Clock and Timer (on some models)

5 Oven Vent 6

Bak@roil

7 Oven Control

OtiOff

(located on

Switch (on some models)

cooktop

on some models)

8 Surface Burner Control Knobs

9 Gas Shut Off Valve (on some models)

Cooktop~ift-up

11 Broiler Pan and Rack 12 Oven Shelves with Stop-Locks (Number of shelves varies)

Oven Shelf Supports (Shelf positions for cooking are suggested in the

Baking, Roasting and Broiling sections.)

Air Vent in Oven Door (Located at top of Oven

15 Broiler Drawer or Storage Drawer (on some models)

Cooktop (on some models)

Door)

4,5, 13,25

12, 14, 17, 19

12, 14, 16,

17, 19,24

9-11,21-24

5,13,23,25

5, 17, 19,20,24

5, 13-15, 17,

19,20,25 5, 13, 14,

17, 19,20

4, 19,20,24,25 16 Air Intake 17 Model and

behind either Broiler Drawer or Storage Drawer) 18 Lift-Off Oven Door 19 Anti-Tip Device (Lower right rear corner on range back.

See Installation Instructions.) 20 Oven Bottom 21

Oven Interior Light (on some models)

Serial Numbers (Located on front frame of range,

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

NOTE: All models have standard oven interiors, except for JGBC15, JGBC16

JGBC17 which have continuous-cleaning oven interiors. See

and

the Care

and

Cleaning section for instructions.

4,25

4, 19,20,26,27

2,3,29,39

23,27

13,24

CLOCK

Am T~ER

Follow the directions below if your range has the clock and timer

shown at the right. You have the choice of having the timer show the time counting down

or the time of day. In either case, the timer will signal at the end of the timer period to alert you that the time is up.

(Appearance may vary)

To Set the Clock

NOTE: When you first plug in the range or after a power failure, the entire

Press the CLOCK pad.

Cloc~imer

display will light up.

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

3. Press the CLOCK pad to start the clock.

To Change or Cancel the Timer Setting

When the timer is counting down, use the UP and DOWN pad to change the remaining time, or press

the TIMER pad to stop the timer. The timer cannot be

cancelled unless you have fully completed “set timer”

instructions above.

To Set the Timer

Press the TIMER pad.

2. Use the UP and DOWN pads to set the timer. Short taps on the UP or DOWN pad change the timer’s setting one minute at a time. Pressing and

continuing to hold the UP pad increases the setting ten minutes at a time.

3. Once you have set your timer, press the TIMER pad

to start timing.

As the timer counts down, a signal will indicate when one minute is

left.

After this signal, the display will count down in seconds. When time runs out, a final signal will sound. Press the TIMER pad to stop the signal.

Display Clock While Timer Is Operating

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

still

signal when

Clock

Follow these directions if your range has the clock and timer shown at the right.

To set the clock, push in the knob and turn it to the right. Let the knob out when the

-.\

g ;l:O o ::,

,.<

clock hands reach the correct time. Continue turning the knob to OFF.

\,\\\.

“’/1,,,1

OFF

11,

4 /, ,

, , \

\,,\’ >

Timer

The timer has been combined with the range Use it to time all your precise cooking operations. You’ll recognize the timer as the pointer that is different in color than the clock hands.

Minutes are marked up to 30, and hours are marked up to 4 on the center of the clock.

To set the

timer, turn the knob to the left—without

pushing in—until the pointer reaches the number of minutes or hours you want to time.

At the end of the set time, a buzzer sounds to tell you time is up. Turn the

knobwithout

in—until the pointer reaches OFF and the buzzer stops.

clock.

pushing

Your new cooktop has gas burners. If you are used to cooking with induction or other electric surface units, you will notice some differences when you use gas burners.

~pe

of Cooktop

Gas Burners

—

Radiant (Glass Ceramic) Cooktop

Description Regular or sealed

gas burners use either

gas

or natural gas. Electric coils

under a ceramic cooktop.

glass-

How it Works Flames heat the pans directly. Pan flatness is not critical to cooking results, but

pans should be well balanced. Gas burners heat the pan right away and change heat settings right away. When you turn the control off, cooking stops right away.

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

Induction

&~:~~

*, ,,,,, ,,.. ,...

“//,,,,,,,\\\

Electric Coil

Solid Disk

High frequency induction coils under a glass surface.

Flattened metal tubing containing electric resistance wire suspended over a drip pan.

Solid cast iron disk sealed to the cooktop surface.

Pans must be made of ferrous metals (metal that attracts a magnet). Heat is produced by a magnetic circuit between the coil and the pan. Heats up right away and changes heat settings right away, off, the glass cooktop is hot from the heat of the pan, but cooking stops right away.

Heats by direct contact with the pan and by heating the air under the pan. For best cooking results, use good quality pans. Electric coils are more forgiving of warped pans than radiant or solid disks. Heats up quickly but does not change heat settings as quickly as gas or induction. Electric coils stay hot enough to continue

Heats by direct contact with the pan, so pans must be flat on the bottom for good cooking results. Heats up and cools down more slowly than electric coils. The disk stays hot enough to continue cooking after it is turned off. Remove the pan

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

cookin~

The best types of cookware to use, plus heat-up and cool-down times, depend upon the type of burner or

surface unit you have.

The following chart will help you to understand the differences between gas burner other type of cooktop you may have used in the past.

a gas cooktop. After turning the control

for a short time after they are turned off.

cooktops

and any

SU~ACE

COOmG

Lighting Instructions for Electric Ignition Models

Your surface burners are lighted by electric ignition, eliminating the need for standing pilot lights with constantly-burning flames.

In case of a power failure, you can burners on your range with a match. Hold a lighted match to the burner, then turn the knob to the position. Use

extreme caution when lighting

light

the surface

LITE

burners this way.

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

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

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.

LITE, all the burners

(continued next page)

SU~ACE

COOmG

(continued)

Lighting Instructions for Standing Pilot Models

The surface burners on these ranges have standing pilots that must be lit initially. To light them:

1. Be sure surface burner control knobs are in the OFF position.

2. Remove the grates and lift the (see the Lift-Up

Cooktop

cooktop

section).

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.

3. Locate the two pilot ports and light each of them with a match.

NOTE: If the pilot is too high or low, you can adjust it. See the Adjust the Surface Burner Pilots If Necessary section of the Installation Instructions.

4. Lower the ready for use.

5. Observe lighted burners. Compare the flames to pictures in the Problem Solver. If any flame is unsatisfactory, call for service.

cooktop.

Your surface burners are now

On ranges with sealed burners:

● The smaller burner (right rear position) will give

the best simmer results. It offers precise cooking performance for delicate foods, such as sauces or foods which need to cook over low heat for a long time. It can be turned down to a very low

simmer setting.

● The right front burner is higher powered than the

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

Before Lighting a Burner

● If drip pans are supplied with your range, they

should be used at

all

times.

To Light a Surface Burner

Electric Ignition Models:

~UShthe~~ntrO]~nObinand

~ll![

turn it to LITE. You will hear a little “clicking” noise—the sound of the electric spark

igniting the burner.

● Make sure all the grates on the range are in place

before using any burner.

Standing Push control knob in and turn

The burner should light within a few seconds. Flame will be almost horizontal and will lift

slightly away from the burner when the burner is first turned on. A blowing or hissing sound may be heard for 30 to 60 seconds. This normal sound is due to improved injection of gas and air into the burner. Put a pan on the burner before lighting it, or adjust the flame to match pan size as soon as it lights, and the blowing or hissing sound will be much less noticeable.

Pilot

Models:

it to HI position.

After Lighting a Burner

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

flame size.

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

you want to use.

How to Select Flame Size

Watch the flame, not the knob, as you reduce heat. The flame size on a gas burner should match the

cookware you are using. FOR SAFE HANDLING OF COOKWARE NEVER

LET THE THE COOKWARE.

FLWE EX~ND

UP THE SIDES OF

Top-of-Range Cookware

Aluminum: Medium-weight cookware recommended because

Most foods brown evenly in an aluminum skillet. Use saucepans with tight-fitting lids when cooking with minimum amounts of water.

it heats quickly and evenly.

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.

●

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.

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

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:

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.

Can be used for either

Stainless Steel: This metal alone has poor heating properties and is usually combined with copper, aluminum or other

distribution. Combination metal skillets usually work

satisfactorily if they are used with medium heat as the

manufacturer recommends.

metals for improved heat

StOVe Top

Do not use stove top grills on your sealed gas burners. If you use the stove top grill on the sealed gas burner it will cause incomplete combustion and can

reiult in exposure to

carbon monoxide levels above allowable current standards. This can be hazardous to your health.

Grills

(on models with sealed burners)

Wok Cooking

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

not use woks that have

support rings. Use

types of woks, with or without the ring in place, can be dangerous. Placing the ring to work improperly resulting in carbon monoxide levels above allowable current standards. This could be dangerous to your health. Do not try to use such woks without the ring. You could be seriously burned if the wok tipped over.

ov~r

(on models with sealed burners)

of these

,,~:::: ~::::~ %’4

the burner

irate

may cause the burner

—

USING YOUR OVEN

Before Using Your Oven

Be sure you understand how to set the controls properly. Practice removing and replacing the shelves while the oven is cool. Read the information and tips on the following pages. Keep this guide handy where you can refer to

it, especially during the first weeks of using your new range.

Lighting Instructions for Electric Ignition Models

mL -

-----

Uvell

L------

E Ilc

models) are lighted by electric ignition. To light the burner, turn the OVEN CONTROL

knob to the desired temperature.

light within 30-90 seconds. After the oven reaches the selected temperature, the oven burner cycles—off completely, then on with a full flame-to maintain the selected temperature.

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Uuruer

(Un Sume

The burner should

Power Outage

CAUTION: DO NOT MAKE ANY ATTEMPT TO OPERATE THE ELECTRIC IGNITION OVEN DURING AN ELECTRICAL POWER FAILURE. The oven or broiler cannot be lit during a power

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

the oven burner shuts off and cannot be

power is restored.

re-lit

until

Lighting Instructions for Standing Pilot Models

These ranges have 3. Find the oven pilot port at the back of the broiler standing oven pilots that must be lit initially.

light

the oven pilot:

1. Be sure the OVEN CONTROL knob

in the OFF position.

2. Open the broiler door

and remove the broiler pan and rack. This will make it

easier for you to

reach inside the broiler compartment.

Oven Control

Your oven is controlled either by a single OVEN

CONTROL knob or by a BAKE/BROIL switch and an OVEN CONTROL knob.

will

normally take 30-90 seconds before the flame

It 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.

compartment. The long tube, running from front to

back, is the oven burner. The pilot port is at the

back, about one inch below the burner.

4. Using a long match or match holder, reach

and

light the oven pilot.

●

To light the oven burner, turn the OVEN

CONTROL knob to the desired temperature.

The burner should light within 60 seconds.

●

Proper flame

con~lguration:

While using the oven burner, visually check the burner flame in the broiler compartment.

lf flame does not burn as described in

the Installation section of this guide, adjust the flame

following the directions on those pages.

●

Power failure: An electrical power failure

will

not affect the standing oven pilot.

If your range is equipped with a separate

BAKE~ROIL

switch:

Turn switch to BAKE for all normal oven operations—for example, for cooking roasts or casseroles. Only the bottom oven burner operates

when the BAKE setting

selected.

Use the BROIL setting for broiling. Only the top oven burner operates when the

BROIL setting is selected.

Oven Shelves

The shelves are designed with

stop-

locks so when placed correctly on the shelf

suppor~,

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.

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 in the Baking, Broiling and Roasting sections.

are

suggested

To remove a

shelf

from the oven, pull it toward you, tilt the front

and

end upward

pull the

shelf out. To replace, place the

shelf on the shelf support

with the stop-locks (curved extension of the

shel~ 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.

Ill

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 important that the flow of hot

air

the oven—it

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.

Oven Moisture

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

evaporate as the oven continues to heat

up.

●

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 they may melt

cooktop

if left

too close to the vent.

Vent appearance and location vaw

Oven Light

The oven light comes on automatically when the door is opened. Some models have a switch on control panel that allows you to turn the light on or off when the door is closed.

(on some models)

tie

lower

BAmNG

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

How to Set Your Range for Baking

To avoid possible burns, place the shelves in the

correct position before you turn the oven on.

1. Close the oven door. If your model has a separate

BAKE/BROIL switch, turn it to BAKE. Turn the

OVEN CONTROL knob to the desired temperature.

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.

If you think an adjustment is necessary, see the Adjust the Oven Thermostat section. It gives easy

Yourse~instructions

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.

I ~peofFood

Angel food cake I A

Biscuits or muffins Cookies or cupcakes B or C

Brownies

Layer cakes

] Bundtorpoundcakes

Pies or pie shells B or C Frozen pies

on how to adjust the thermostat.

Shelf Position

B or C

BorC

AorB

A (on cookie sheet)

Do It

I I I

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 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.

temperature—

Casseroles

Roasting

B or C

B or R

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

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.

l~z–inch

space between pans as

Baking Guides

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

When

baking

cookies, flat cookie (without sides) produce better-looking cookies. Cookies

baked in a jelly roll pan

(short

around) may have

darker edges and pale or light browning may

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

For best results, use only one cookie sheet in the oven at a time.

sfieets

sides all

Pies

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

<~m

occur.

foi

Aluminum Foil

Never

entirelv

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

on a lower shelf several inches below the food.

cover

~~{•`T{•hT{•pT{•

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 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. Check the recipe to make sure the pan size used is the one recommended.

Baking Pans

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

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

browner, crisper crust. Use this type for pies.

● Shiny, bright and smooth pans reflect heat, resulting

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

● Glass baking dishes also absorb heat. When baking

in glass baking dishes, the temperature may need to be reduced by

25°F.

Don’t Peek

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

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.

3040

minutes.”

+ 33 hidden pages