Use and Care &Installation Guide
Electric Slide-in Modular Range
Safety instructions ....................2-5
Anti-Tip Device . . . . . . . . . . . . . . . . . . ......................3,41
Problem Solver ............... _..42-~4
More questions ?
GE Answer Center” 800.626.2000
Operating Instructions, Tips
Clock and Timer ....................................23, 24
Features ........................................................6, 7
Oven ........................................................22.32
Care and Cleaning
..................33 -4I
Door Gasket...................................................39
Door Removal ...............................................39
Grease Jam...........,,.....,.....,....,,.,....... ............38
Baking ..................................................25, 26
Griddle Accessory ........................................36
Broiling, Broiling Guide ....................28, 29
Grill Module ...................................................36
Control Settings ................................22, 23
Open Coil Module ........................................33
Light; Bulb Replacement.................22,
Radiant Module ............................................35
Roasting, Roasting Guide .......................27
Solid Disk Module ........................................34
Self-Cleaning Instructions ..,.....,.....30-32
Vent System ...........................................37, 39
Shelves ........................................................22
Surface Module Cooking ......................8 -21
Canning Tips. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Control Settings ..........................................8
Cookware Tips .............................................9
.....................................5, 41
Anti-Tip Device .........................................3, 41
Flooring Under the Range ............................5
Leveling, . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .............................5
Griddle Accessory . . . . . . . . . . . . . . . 11, 19,20
Griddle Cooking Guide ............................21
Grill Module ..................................l 1, 16, 17
Grill Module Cooking Guide, . . . . . . . . . . . . . . . . . . 18
Consumer Services............. _.47
Module Cover . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Appliance Registration ..................................2
Open Coil Module . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11, 13
Important Phone Numbers .......................47
Radiant Module ..................................l 1, 15
Model and Serial Number Location ...........2
Solid Disk Module ..............................l 1, 14
Warranty .....,..................................Back Cover
GE Applianctx
Model JSP60GN
A4NL 153 (345429) Rtw 3
Before using your range,
read this book carefully.
Write down the model
and serial numbers.
It is intended to help you operate
and maintain your new range
Keep it handy for answers to your
If you don’t understand something
or need more help, write (include
your phone number):
Consumer Affairs
GE Appliances
Appliance Park
Louisville, KY 40225
You’ll find the model and serial
numbers on the front of the ratlge
behind the oven door.
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
If you received a damaged
range or modular
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 book. It lists causes of
minor operating problems that you
can correct yourself.
Use these numbers in any
correspondence or service calls
concerning your range.
To add versatility to your modular
range, accessories are available at
extra cost from your GE Appliance
dealer. See the General Information
about Modules section.
To obtain service, see the Cons~mer 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 3 steps to follow for
further help.
FIRST, contact the people who serviced your
appliance. Explain why you are not pleased. In most
cases, this will solve the problem.
NEXT, if you are still not pleased, write all the
details—including your phone number—to:
Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville, KY 40225
FINALLY, if your problem is still not resolved, write:
Major Appliance Consumer Action Panel
20 North Wacker Drive
Chicago, IL 60606
Read all instructions before using this appliance.
The California Safe Drinking Water and
Toxic Enforcement Act requires the Governor
of California to publish a list of substances known
to the state to cause cancer, birth defects or other
reproductive harm, and requires businesses to warn
customers of potential exposure to such substances.
The fiberglass insulation in self-clean ovens
gives off; very small amount of carbon
monoxide during the cleaning cycle. Exposure
can be minimized by venting with an open
window or using a ventilation fan or hood.
,, ,len using electrical appliances, basic safety
precautions should be followed, including the
Use this appliance only for its intended use as
described in this manual.
c Have the installer show you the location of the
circuit breaker or fuse. Mark it for easy reference.
Be sure your appliance is properly installed and
grounded by a qualified technician in accordance
with the provided installation instructions.
Do not attempt to repair or replace any part of
your range unless it is specifically recommended
in this book. All other servicing should be referred
to a qualified technician.
Do not leave children alone-children should
not be left alone or unattended in an area where an
appliance is in use. They should never be allowed
to sit or stand on any part of the appliance.
Do not allow anyone to climb, stand or hang on
the door, drawer or cooktop. They could
damage the range and even tip it over, causing
—severe personal injury.
leach children not to play with the controls
or any other part of the range.
Never leave the oven door open when you are
not watching the oven.
Do not store flammable materials in an oven or
near the cooktop.
Never wear loose-fitting or hanging garments
while using the appliance. 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 re;ult in burns from steam. Do
not let pot holders touch hot heating elements. Do
not use a towel or other bulky cloth. Such cloths
can catch fire on a hot burner.
Always keep dish towels, dish cloths, pot
holders and other linens a safe distance away
from your range.
1 tip and injury could resu~t.
lo prevent accidental tipping
of the range from abnormal usage,
including excess loading of the oven
door, attach it to the wall or floor by
installing the Anti-Tip device supplied.
To insure the device is properly
installed and engaged, remove the
drawer panel and inspect the rear leveling
leg. Make sure it fits securely into the slot.
If you pull the range out from the wall for any
reason, make sure the rear leveling leg is returned to
its position in the device when you push the range
back. Please refer to the Anti-Tip device information
in this book. Failure to take this precaution could
result in tipping of the range and injury.
Always keep combustible wall covering, curtains
or drapes a safe distance from your range.
Before performing any service, DISCONNECT
Always keep wooden and plastic utensils
and canned food a safe distance away from
your range.
For your safety, never use your appliance for
warming or heating the room.
Keep the hood and grease filters clean to
maintain good venting and to avoid grease fires.
Do not let cooking grease or other flammable
materials accumulate in or near the range.
Do not obstruct the vent air flow grills. Do not
put. anything in them or allow anything to spill
over into them.
. Keep the reflector plates and grease wells clean
to reduce smoking and avoid grease fires.
c Keep the cooktop vent grills and the oven vent
Do not use water on grease fires.
Never pick up a flaming pan. Turn off
burner, then smother flaming pan by
covering pan completely with well-fitting lid, cookie
sheet or flat tray, or if available, use a dry chemical
or foam-type extinguisher.
Flaming grease outside a pan can be put out by
covering with baking soda or, if available, a multipurpose dry chemical or foam-type fire extinguisher.
Flame in the oven can be smothered completely by
closing the oven door and turning the control to OFF
or by using a dry chemical or foam type fire
Do not touch module elements or interior
surface of oven. These surfaces maybe hot enough
to burn even though they are dark in coIor. During
and after use, do not touch, or let clothing or other
flammable materials contact module elements,
areas nearby module elements or any interior area
of the oven; allow sufllcient time for cooling, first.
Potentially hot surfaces include the grill grates,
griddle, cooktop and areas facing the cooktop,
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.
44- b ‘ j’
When cooking pork, follow the directions exactly
and always cook the meat to an internal temperature
of at least 170°F. This assures that, in the remote
possibility that trichina may be present in the meat,
it will be killed and the meat will be safe to eat.
Stand away from the range when opening the
oven door. Hot air or steam which escapes can
cause burns to hands, face and/or eyes.
Do not heat unopened food containers.
Pressure could build up and the container
could burst, causing an injury.
Keep the oven free from grease buildup.
When using cooking or roasting bags in the
oven, follow the manufacturer’s directions.
c Place the oven shelf in the desired position
while the oven is cool. If the shelves must be
handled when hot, do not let potholders contact
the heating units in the oven.
Pulling out the shelf to the shelf stop is a
convenience in lifting heavy foods. It is also a
precaution against burns from touching hot
surfaces of the door or oven walls.
Do not use your oven to dry newspapers.
If overheated, they can catch fire.
Do not use the oven for a storage area.
Items stored in an oven can ignite.
Do not leave paper products, cooking utensils,
or food in the oven when not in use.
After broiling, always take the broiler pan out of
the range and clean it. Leftover grease in the broiler
pan can catch fire the next time you use the pan.
Never leave jars or cans of fat drippings on or
near your range.
Self-Cleaning Oven
Do not clean the oven door gasket. The door
gasket is essential for a good seal. Care should be
taken not to rub, damage or move the gasket.
Do not use oven cleaners. No commercial oven —
cleaner or oven liner protective coating of any kind
should be used in or around any part of the oven.
Residue from oven cleaners will damage the inside
of the oven when the self-clean cycle is used
Clean only parts listed in this Use and Care Book.
If the self-cleaning mode malfunctions, turn off
and disconnect power supply. Have serviced by
a qualified technician.
Before self-cleaning the oven, remove the
broiler pan and other cookware. Do not selfclean the modules in the oven.
Be sure to wipe up excess spillage before
starting the Self-Clean operation.
Surface Cooking Modules
Use proper pan size-This appliance has modules
each equipped with a 6 inch and an 8 inch heating
element. Select cookware having flat bottoms large
enough to cover the selected heating element. The
use of undersized cookware will expose a portion of
the heating element to direct contact and may result
in ignition of clothing. Proper relationship of
cookware to burner will also improve efficiency.
Never leave the kitchen while using the grill.
,ever leave the modules unattended at high
heat settings. Boilover causes smoking and
greasy spillovers that may catch on fire.
Be sure drip pans and the vent grills are not
covered and are in place. Their absence during
cooking could damage range parts and wiring.
Do not use aluminum foil to line the drip pans
or anywhere in the oven except as described in
this book. Misuse could result in a shock, fire
hazard or damage to the range.
Only certain types of glass, glasskeramic,
earthenware or other glazed containers are
suitable for cooktop service; others may break
because of the sudden change in temperature. See
section on Surface Cooking for suggestions.
To minimize the possibility of burns, ignition of
flammable materials, and spillage, the handle of a
container should be turned toward the center of the
range without extending over nearby elements.
Always turn module control to OFF before
removing cookware.
‘o avoid the possibility of a burn or electric
.nock, always be certain that the controls for
all elements are at OFF position and all elements
are cool before attempting to remove the unit.
Never clean the cooktop surface when it is hot.
Some cleaners produce noxious fumes and wet cloths
could cause steam burns if used on a hot surface.
Keep an eye on foods being fried at HI or
MEDIUM HIGH heat settings.
Do not immerse or soak removable modules.
Do not put them in a dishwasher. Do not selfclean the modules in the oven.
When flaming foods are under the hood, turn
the fan off. The fan, if operating, may spread
the flame.
Foods for frying should be as dry as possible.
Frost on frozen foods or moisture on fresh foods
can cause hot fat to bubble up and over sides of pan.
c Use little fat for effective shallow or deep-fat
frying. Filling the pan too full of fat can cause
spillovers when food is added.
If a combination of oils or fats will be used
in frying, stir together before heating, or as fats
melt slowly.
Always heat fat slowly, and watch as it heats.
c Use deep fat thermometer whenever possible to
prevent overheating fat beyond the smoking point.
Never try to move a pan of hot fat, especially a
deep fat fryer. Wait until the fat is cool.
Installing the Range
Leveling the Range
Your range, like many other household items, is
heavy and can settle into soft floor coverings such
Use a 1%” open end or adjustable wrench to equally
back out the four legs. The flanges (rims) below the
sides of the maintop must be raised above the top of
the counter. Carefully slide the range into its
installation space. Observe that it is clearing the
countertop. Then place a spirit level or a glass
measuring cup partially filled with water on one of the
oven shelves to check for levelness. If using a spirit
level, take two readings, with the level placed
diagonally first in one direction and then the other.
Adjust the four legs carefully. You will need to
remove the grease jars to adjust the rear legs. The
range legs should rest on the floor. The range must
not hang from the counter.
as cushioned vinyl or carpeting. When moving the
range on this type of flooring, use care, and it is
recommended that these simple and inexpensive
instructions be followed.
The range should be installed on a l/4-inch thick
sheet of plywood (or similar material) as follows:
When the floor covering ends at the front of the range,
the area the range will rest on should be built up with
plywood to the same level or higher than the floor
vering. This will allow the range to be moved for
aning or servicing.
(See the General Information About Modules section for a listing of modules avail able.)
Oven Do& Gasket
“{ I
Features Index
on page
Cooktop (continued)
1 Open Coil Module
2 l-Piece Chrome-Plated Drip Pans
3 Open Coil Plug-In Elements
11, 13
11, 13
4 Solid Disk Element Module
11, 14, 34
5 Radiant Module
11, 15,35
6 Grill Module
Reflector Plates (Support Grill
Element and Griddle fit directly
into Grease Well s.)
7 Grill Element (Plug-in element
used when cooking with Grill.)
8 Grill Grates (2) (Remove when
Griddle is being used. Grates
support foods being grilled.)
11, 16,
17, 36
16, 17
9 Grease Wells (Permanently located
. under Grill Module or Plug-In
fh-iddle Module Plates. )
10 Griddle Accessory (Remove when
not in use. Use for meats, pancakes
or other foods usually prepared in
frying pan or electric skillet.)
11, 19,
12 Master Indicator Light for Modules
(When any element is on, this light
will come on and stay on until the
element is turned off.)
13 Oven Controls
Automatic Oven Timer (Turns the
oven on and off automatically.)
Oven Control, Clock & Thermostat
Timer (Lets you time any kitchen
function, even when the oven is in use. )
Oven “ON” Indicator
Electronic Display Panel
Lock Light (Appears during self-clean.
‘“ The Door Lock Latch must be moved
to the locked position.)
23, 24, 28
14 Set Knob (Lets you set oven
temperature, clock, timer, self-clean
and HI or LO broil.)
[5 Oven Cancel Button (Push it to
cancel any oven operation.)
16 Oven Vent
17 Removable Downdraft Vents
and Grease Filters
18 Oven Liner
19 Embossed Shelf Supports
(Shelf positions for cooking are
suggested in the Baking, Roasting
and Broiling sections. )
20 Oven Shelves with Stop-locks (2)
21 Broil Element
22 Bake Element (Maybe lifted gently
for cleaning oven floor.)
23 Interior Oven Light
11 Module Element Controls
on page
Features Index
24 Oven Light/Downdraft Vent
Blower Switch
25 HI/LO Downdraft Vent Speed Switch
26 Broiler Pan and Rack
Lower Compartment
27 Model and Serial Number Plate
28 Grease Jars
29 Downdraft Vent Blower
30 Anti-Tip Device
At both OFF and HI the control “clicks” into position.
You may hear slight “clicking” sounds during
cooking, indicating the control is keeping the unit at
the heat level or power level you set.
Switching heats to higher settings always shows a
quicker change than switching to lower settings.
How to Set the Controls
Push the knob in and turn in either direction to the heat setting you want.
Be sure you turn control to OFF when you finish cooking.
The Surface ON indicator light will glow when ANY heat on any module
element is on.
Heat Setting Guide
HI—Used to begin cooking or to bring water
to a boil. Reduce heat setting after water boils.
MEDIUM HIGH—(Setting halfway between HI and
MED) Maintains a fast boil on large amounts of food.
MED—Saute and brown; keeps food at a medium
boil or simmer.
MEDIUM LOW—(Setting halfway between MED
and LO) Cook after starting at HI; cooks with little
water in covered pan.
LO—Used for long slow cooking (simmering) to
tenderize and develop flavors. Use this setting to
melt butter and chocolate or to keep foods warm.
NOTE: The surface indicator light may glow
between LO and OFF, but there is no power to
the module elements.
LOW -@- /
Downdraft Cooktop Modules Vent System
The range has its own internal downdraft venting system for use with
module cooking. Cooking vapors and smoke are vented through a wall
duct to the outside of your home. The blower is floor installed in the
lower compartment
The blower will come on automatically while using the bake, broil and
self-clean cycles. The blower will come on automatically on HI speed
during any grilling operation.
Use the HI/LO switch on the front panel to adjust blower speed. The
adjacent switch will turn on the blower or the oven light. A LO setting
is recommended for broiling or self-cleaning.
I \ ~.
Use medium-or heavy-weight cookware. Aluminum
cookware conducts heat faster than other metals.
Cast-iron and coated cast-iron cookware are slow to
absorb heat, but generally cook evenly at low to
medium heat settings. Steel pans may cook unevenly
if not combined with other metals.
For best cooking results pans should be flat on the
bottom. Match the size of the saucepan to the size of
the module element. The pan should not extend over
the edge of the trim ring more than 1 inch.
Deep Fat Frying
Do not overfill cookware with fat that may spill over when adding food.
Frosty foods bubble vigorously. Watch food frying at high temperatures.
Keep range and hood clean from grease.
Wok Cooking
They are available
your local retail store.
Do not use woks that have
support rings. Use of these
the ring in place, can be
dangerous. Placing the ring
over the surface unit will
cause a build-up of heat that will damage the
porcelain cooktop. Do not try to use such woks
without the ring. You could be seriously burned
if the wok tipped over.
Canning should be done on the open coil, solid disk
element or radiant modules only. Do not use the
grill or griddle.
Pots that extend beyond 1 inch of the element’s
diameter are not recommended for most surface
cooking. However, when canning with water-bath or
pressure canner, larger-diameter pots may be used.
This is because boiling water temperatures (even
under pressure) are not harmful to cooktop surfaces
surrounding the modules.
THAN WATER. Most syrup or sauce mixtures—and
all types of frying-cook at temperatures much higher
than boiling water. Such temperatures could eventually
harm cooktop surfaces surrounding the modules.
Observe the Following Points in Canning
1. Be sure the canner fits over the center of the
element. If your range or its location does not allow
the canner to be centered on the element, use
smaller-diameter pots for good canning results.
2. For best results, use canners with flat bottoms.
Canners with flanged or rippled bottoms (often
found in enamelware) don’t make good contact
with the cooking element and take a long time to
boil water.
Flat-bottomed canners are recommended.
3. When canning, use recipes and procedures from
reputable sources. Reliable recipes and procedures
are available from the manufacturer of your canner;
manufacturers of glass jars for canning, such as
Ball and Kerr; and the United States Department of
Agriculture Extension Service.
4, Remember that canning is a process that generates
large amounts of steam. To avoid burns from steam
or heat, be careful when canning.
NOTE: If your house has low voltage, canning
may take longer than expected, even though
directions have been carefully followed.
The process time will be shortened by:
(1) using a pressure canner, and
(2) starting ‘with HOT tap water for fastest
heating of large quantities of water.
Safe canning requires that harmful microorganisms
are destroyed and that the jars are completely sealed.
When canning foods in a water-bath canner, a gentle
but steady boil must be maintained continuously for
the required time. When canning foods in a pressure
canner, the pressure must be maintained continuously
for the required time.
[f a solid disk or radiant element is used for canning,
please note that these elements heat up and cool
down more slowly than open coil elements. Because
of this difference, after you have adjusted the
controls, it is very important to make sure the
prescribed boil or pressure levels are maintained for
the required time.
The solid disk and radiant elements have temperature
limiters that help prevent damage to the cooktop. If
the bottom of your canner is not flat, the element can
overheat, triggering the temperature limiters to turn
the element off for a time. This will stop the boil or
reduce the pressure in the canner.
Since you must make sure to process the canning
jars for the prescribed time, with no interruption
in processing time, you cannot can on solid disk
or radiant elements if the bottom of your canner is
not flat.
A full selection of modules are available for the range cooklop. The
Imodules can be interchanged quickly and easily. Each module has an
electrical plug which fits into a receptacle in the side of’ (he well nearest the
center of the cooktop. Some modules are inserted :ind removed differently
than others. See each module section for specific instructions for
installing and removing that module.
Care of Modules
Using Electric Element Modules
Some of the modules must be cured or preconditioned
before using them for the first time.
Modules and accessories should be cleaned after
each use. The longer a soil remains, the harder it is
to clean. See each module section in this manual
for specific instructions. Never immerse any module
in water.
When not in the cooktop, modules and accessories
should be stored in a clean, dry place. Always be careful
not to drop the modules or they could be damaged.
You must consider heat up and cool down times for
the elements when determining cooking times. Heat
up and cool down times depend on initial temperature
settings, the type of cookware used and the amount of
food being cooked.
Start cooking at a higher setting to heat the element
f-aster, then turn to a lower setting to finish cooking.
Remember, cooking continues after the element is
turned off, so train yourself to turn the heat down
or off before cooking is done.
Modules and Accessories
— To purchase additional modules or accessories, contact
our nearest CJE Appliances dealer or service center.
Part numbers are listed below.
Open Coil Element Module
Part Number JXGC51
This module has one 6“ tind one 8“ o~en m
coil element. The elements and reflector
bowls are removable for cleaning.
Solid Disk Element Module
I~art Number JXGS54
This module
has one 6“ and one 8“ solid
element. The elements are made of” cast
iron and are setiled to the cooktop. Each
element has a bui]t-in protector (hat
keeps it f-mm get[ing too hot.
Radiant Module
Part Number JXGR61
This radiant module features one 6“
and one 8“ heating coil beneath a
smooth glass surf’ace. The 2 cooking
zones are shown by the outlines on the
glass. This [module provides fast heat,
mergy efficient operation and is
asy to clean.
,- \
—. —.
‘ ~
““-–” ‘\
., \,
‘.. . ,; !
,~,.— ,
Grill Module
Part Number JXGL58
With this module you can charbroil
meat indoors all year long. Fat drains
away and collects in a jar in the lower
compartment. The element is divided so
the front and back sections can be
controlled separately.
tin–Griddle Accessory
Part Number JXGD59
You must have the grill module to use ~ •
the griddle accessory. This griddle sits
directly over the grill element with the
~ri]] module l-elnoved. It has 2 drain
~oles so f’at and meat drippings can drain u
into a jar in the lower compartment.
The front and back of’ the griddle are
controlled separately.
Module Cover
Part Number JXGM2
This cover fits over any module. It is
textured steel with hardwood handles
along each side. It can be used as a dust
cover or to hide a soiled module. If
turned over, it can be used as a tray.
The use of appropriate cookware is very important
for cooking on open coil, solid disk element or
radiant modules.
Aluminum cookware conducts heat faster than
other metals.
Cast iron and coated cast iron containers are slow to
absorb heat, but generally cook evenly at minimum
heat settings.
Glass cookware should be used only as the
manufacturer describes.
Do not use a wire rack or any other kind of heatretarding pad between the cookware and the element.
Good pans have a thick, iltit bottom which absorbs
the heat from the cooking element. The thick, flat
bottom provides good heat distribution from the
element to the food. This cooking process requires
little water, fat or electricity.
Pans with uneven bottoms are not suitable. Pans
with thin, uneven bottoms do not adequately utilize
the heat coming from the cooking element. The
food to be cooked may burn and require more time
and electricity. You would also have to add more fat
or water.
How to Check Pan Performance on a Module Element
1. Put I inch of water into the pan.
2. Bring water to a boil and observe the pattern of the
bubbles as the water comes to a boil.
3. A uniform pattern of bubbles across the bottom
of the pan confirms a good heat transfer and a
good pan.
4. Bubbles localized in only a portion of the bottom
indicate uneven contact of the pan to the element,
uneven heat transfer or an unsuitable pan.
Don’t use pans with rounded
bottoms. They don’t have enough
contact with the cooking element
to cook properly.
.&, ,
: ; : . : : . , . . , .,.:,;: ,: : .:$
Use pans of’ the correct diameter
only. They should be slightly larger
than the element so spillovers will
tlow onto the cooktop and not bake
onto the element. A damp cloth is
sufficient to remove the spill. Pans
should not overhang more
than 1 inch beyond the element.
To optimize cooking time and
energy usage, you should use a
pan that is sized correctly for the
cooking process, with a wellfitted lid to avoid evaporation
loss, and cook with as little water
or fat as possible. If the pan is too
small, energy is wasted and
spillage can flow onto the
* Place only dry pans on the elements.
Do not place lids on the elements,
particularly wet lids.
“ +
, , ., ,
We recommend that you use
only a flat-bottomed wok. They
are available at your local retail store. The bottom of
the wok should have the same diameter as the
element to ensure proper contact.
Do not use woks that have support
rings. This type of wok will not
heat on the cooking elements.
Except in pressure cooking with water
and water-bath canning, canning pots
should not extend more than 1 inch
beyond the surface of the element
and should have flat bottoms. When
canning pots do not meet this description, the use of
the HI heat setting causes excessive heat buildup and
may result in damage to the cooktop. See the Home
Canning Tips section for further information.
Some special cooking procedures require specific
cookware such as pressure cookers, deep fat fryers,
etc. All cookware must have flat bottoms and be the
correct size. The cookware should also be covered,
if applicable to the cooking process.
How to Remove the Module
.Jw to Insert the Module
Be sul”e the Colltl”OIS
–—-—–. ...,—
p~:, ,;~-~...
—>.— \\
;$,,).,’ { ,-. “
“““?”!.:*, .–+~
m turned to OFF.
To install the
Ino~LIle, posi[ion
electrical plug to
fwx the inside center
\V211] of
the c(mklq)
=— ;
opening. There y’OLI
wi II see
A receptacle is available in either
cooktop opining. ) Let the leading corners of’ the
ll10LiUl12 I“est on the c(~oktop” slll”f:lcc.
receptacle. (
~W”Ct’Llll~ slide (IIC lll(xillle plu: [Owarci
Be sure the entire moduie surt’fice is coo] hcf’ol-e
module. The open coils Of
the moduie wiii retain hetit after the controis haye been
turned oft. Be caretki not [o get burned on a mOdLIie
that has not id sufficient time to cooi after use.
1. Lift tile finger tab at the outside edge of the module
untii tile nmduie base clears the cooktop opening.
2. Hoid the modu]e by the ti”ont md reur edges.
CareMiy siide the moduie away tYonl the c(mktop
center untii the nmduie piLIg is disengaged from
the receptacle.
attempting to remove tile
untii ioiug is engagcci completely in
receptilcic, Aiiow tile nmiuie to I’it into the cooictop
3. Lower tile insicic edge 01” nl(xiLIic
oiwni n: unt i i it is I’i Llsil
with cooking
tile cooktop
Open Coil Module Questions & Answers
(). hl~y I cun f’oods and preser~es on my module
ti. YC5. bUt Ollij’
LISC C(x)kwal”c Lie5i:ntxi
1’01” cilnning
Q. Wh} am I not getting the heat I need from my
module elements even though 1 have the controls
on the correct heat setting?
purix)scs. Cileck Iilc lll:ltllll’:lctLltet”’s instrLlctiOns
ii. After tLlrning nlociuie clctnents oft’ :mf nuking
LIn Li rtx’ipc’s I’or i)resct”\” ill: l’(NKis. Bc>
check to make sure the plug-in
eicnlen[s m-c secul”ely l’21SteneCi Illt(> the eiectl”ic:li
Q. Whv is the porcelain finish on my cookware
con;ing off?
A. il. tiw nl(xiule clcnlent ileat setting is higher timn
rtxiuimf tot the cookware mmri:li, md the cookware
is left indcf’inite]y, the finish may smoke. crack.
poi~ or hLIrn depending on the type of c(mkwme.
Aiso, using too much heat over long periods for
cooking smil amounts of dry food my damage
tiw f’inisil.
sure c’antler is
\la-ix)ltolnL’Li ami fits ()\’cl’ tile L’CI1lC1” of the lllOLiUi~
cicnwnt coii. Since canning :cnertltes iar:c :Imounts
of SIC:II1l, i>t.! c’dl”Ct’Lli to :L\’oi Ci hLll”ll S fl”olll StCd Ill 01”
ilctit. C:mning siIOLIILi oni)
be ci(}ne on tile nl(xiuie
1 co~er nl~ drip pans with f’oil?
,4. N(). Ciciln :1s l’ecollllllcll(if:~i in [ilc Care iln(i
Cimnin: sccti(~n.
Q. Cm I use special cooking equipment, like an
oriental wok, on any element?
A. ~()()kWLU”C WitiloLlt :1 [];1[ SLll”tXl? iS Ilot l“CCollllllCllCiCLi.
TiIe iit’c of tile nmiuic cicnwnts cm be sil(wtened
:mi tile cwok(op” c’:111 bc> cianl:lgeci J’rotn tile ili:h
iwtlt nccchxi for this type oi’ c(mkwmc. A speciai
Q. Can
tilcy :Lrc cooi,”
f“iat-bottomc(i wok ~illl he LISeCi saf’cly.
Before Using Your Solid Disk Module for the First Time
The top working surface of solid disk elements have a protective coating
which must be hardened before using the elements for the first time. To
harden this coating, the elements should be briefly heated without a pan
(the coating will stick to the pan). Heat the elements for approximately
5 minutes at HI setting until the smoking stops (this is normal). Heating of
the element will change the stainless steel element trim rings to a gold color.
How to Insert the Module
How to Remove the Module
‘“i i i i’i:!%
Be sure the entire module surface is cool before
attempting to remove the module. The solid disk
elements will retain heat after the controls have been
turned off. Be careful not to get burned on a module
that has not had sufficient time to cool after use.
1. Lift the finger tab at the outside edge of the module
until the module base clears the cooktop opening.
2. Hold the module by the front and rear edges. Carefully
slide the module away from the cooktop center until
the module plug is disengaged from the receptacle.
plug t. f2Lce
the insi& ~~~<f.... ‘~”
the cooktop opening.
There you will see
the electrical receptacle. (A receptacle is available
in either cooktop opening. ) Let the leading corners
of the module rest on the cooktop surftice.
2. Carefully slide the module plug toward the receptacle
until plug is engaged completely in receptacle.
Allow the module to fit into the cooktop opening.
3. Lower the inside edge of module into the cooktop
opening until it is flush with cooking surface.
General Information About Solid Disk Elements
Using a solid disk element is quite similar to using an The red dot in the center of the solid disk element
indicates built-in temperature limiters that
electric open coil element. You will enjoy the benefits
automatically reduce the heat if a pan boils dry, if
of prolonged heat retention for cooking with both
the element is turned on without a pan or if the pan
types of cooking elements. However, there are
is not making enough contact with the surface of the
important differences:
The red dots will wear off with use without
Unlike electric coi 1 surface units, solid disk elements
the performance of the elements.
do NOT turn red hot, even at HI setting. You may,
There is retained heat in the element. On boi]overs,
however, notice u dull glow when the elements are
wait for element to cool before cleaning element area.
on HI and the room is dimly lit.
So] id disk element cooking takes you a step closer to
* Solid disk elements reach cooking temperature a
easier cleanup because the cooking surface is sealed
little slower, and hold heat longer than conventional
against spills. There are no drip bowls or burner box
elements. Solid disk elements have very even heat
to clean.
distribution. Since solid disk elements hold heat
longer, you may wish to turn the element off sooner,
* You must use proper flat bottomed cookware. Do
and take advantage of the residual heat. The amount
not use cookware that is warped, convex or concave.
of residual heat is dependent upon the quantity and
[mproper cookware could cause unsatisfactory
type of food, the material and thickness of the pan
cooking results.
and the setting used for cooking.
How to Remove the Module
..OW to Insert the Module
are turned to OFF, To >Y”<~’- .\.<<--~; ..-—
There you will see b
the electrical receptacle. A receptacle is available in
either cooktop opening. Allow the leading corners
of the module to rest on the cooktop surface.
2. Carefully slide the module plug toward the receptacle
Lln[i] pILIg is engaged completely in the receptacle.
Allow the module to fit into the cooktop opening.
3. Lower the inside edge of the module into the cooktop
opening until it is flush with the cooktop surface.
Be sure the entire module surface is cool before
attempting to remove the module. The glass surface
of the module will retain heat after the controls
have been turned off. Be careful not to get burned
on a module that has not had sufficient time to cool
after use.
1. Lift the finger tab at the outside edge of the module
until the module base clears the cooktop opening.
2. Hold the module by the front and rear edges.
Carefully slide the module away from the cooktop
center until the module plug is disengaged from the
electrical receptacle. Store the module carefully
after cleaning.
General Information About Radiant Modules
The radiant module features heating coils beneath a
smooth glass ceramic surface. The 2 surfaces units
are shown by out] ines on the glass.
Vhen a surface unit is activated. coils beneath the
Llnit radiate heat through the glass to the cookware.
The red glow of the coils will be instantly visible
through the glass. It will take the surface unit on the
surface a few moments to heat up. The coil cycles
on and and off to maintain your selected control
setting. The coils have temperature limiters to
prevent runaway temperatures.
Use the same cookware that you would use with
solid disk elements.
“ If you are storing modules, do not stack them or
store other materials on top of them. as damage to
the glass ceramic surface of the radiant module is
likely. Be careful not to damage or bend the
electrical plLIg.
Do not let pots boil dry. Overheated metal can
bond to glass module. An overheated copper pot
will leave a residue that will permanently stain
the module.
S1 iding alum inure cookware across the glass may
leave metal marks. These metal marks will appear
as small scratches. They can be removed with Cook
Top Cleaning Creme and a razor scraper.
When a surface unit is turned on, the unit can be
seen glowing red within a few seconds. The red
glow will turn on and off (cycling) to maintain the
selected heat setting. With poor cookware, you will
see frequent cycling of the unit off and on. Good,
flat cookware will minimize the cycling.
e It is saf-e to place hot cookware from the oven or
surface on the glass ceramic surface when it is cool.
Hot cookware will not damage the surface.
Melted Materials on the Module
Melted materials (plastic, tiluminurn foil, sugar or
foods with high sugar content) can cause damage
to the module.
If you accidentally melt anything
on the module, turn the unit to LO,
,.wipe the hot module immediately
“- ‘rith several dry paper towels.
earing an oven mitt, hold a razor
scraper at a 30° angle to the module
and ;crape the hot ~pill to a cool area outside
of’ the surface unit. Be careful not to burn yourself.
Do not attempt further cleaning until the module
surface has cooled. See the Care and Cleaning section.
NOTE: Be sure to use a new, sharp blade in the razor
scraper. Do not use a dull or nicked blade.
How to Assemble the Grill Module
To insert the grill:
1. Be sure the controls for the cooktop grill position
are OFF.
2. place the 2 reflector plates in the grease well aS
shown in this illustration.
3. Grasp the grill element with both hands near the
plug. Keeping the element as nearly horizontal as
possible, push the plug firmly into the receptacle to
ensure complete contact as shown in this illustration.
The element should lie flat and rest on the ridges of
the reflector plates.
4. Place the 2 grill grids into the opening in the
cooktop over the grill element.
General Information About Grill Modules
Use the grill for preparing meals with the appearance
and flavor of commercially char-broiled meats. The
grill must be very hot for this type of cooking and
smoke and spatter is to be expected. Be sure to use
your venting system when grilling to help minimize
Do not use pots or pans on your grill. You
could be seriously burned by neat from the
exposed surfaces of the grill when reaching
for the pot handle. Pots or pans may trap heat
from the grill and result in damage to the grill
grates or grill finish.
The grill must be preheated to get the gri II
components hot enough to sear the meat; seal in:
in the juices. Preheat the grill cm HI for 5 to 10
minutes, then turn back to the recommended setting.
‘The grill element is divided so the front and
rear sections are controlled separately. You can
heat both sections to the same temperature for
cooking large amounts of the same food, or you can
vary the temperatures on front and rear for cooking
2 different foods. Also, you can save energy when
cooking small amounts of food by turning only
I section on and leaving the other off entirely.
meats or other juicy foods. Fats and juices drip
on the hot grill element and may cause flame-ups.
When grilling, you should always be present to
control flame-ups so they do not get out of hand.
To control flame-ups, set heat setting at LO
rather than OFF. If you have a bad flame-up and
there is danger of the fire spreading, take the
following steps immediately:
1. Turn the grill controls to OFF, and push the vent
switch to HI.
2. LTSC a long-handled utensil to remove the food
from the grill. Be careful not to get burned.
The tire should stall to go out. Ifit does not, smother
the flames by covering the entire grill module with
a large cookie sheet, the lid from a large roasting
pan. the griddle or the module cover.
Never try to use charcoal or flavored wood chips
in the well under the grill grids. Use of charcoal
indoors without proper ventilation produces
carbon monoxide that can be fatal. Also, burning
charcoal in the well will permanently damage the
porcelain coating in the well.
Never line the grill grid or the porcelain enameled
grease well with aluminum foil. Doing so may block
drainage of grease, causing excessive smoking, fire
or module damage.
NOTE: The non-stick grill grids must be preconditioned
before using them for the first time. To precondition,
first wash them in soap and water and dry. Then use a
paper towel to apply a small amount of cooking oil to
the grids. Remove excess oil with a clean paper towel.
~TE: It is recommended that you have a dry chemical, foam or HaIon
type fire extinguisher where you can easily reach it in case of a cooking
tire. NEVER USE WATER ON A GREASE FIRE as it is likely to spread
the flames. Read the instructions cm the extinguisher ahead of time and be
prepared to follow them in case of a cooking fire.
Grill Tips
Do not leave grill unattended while it is in use.
Use the grill module ONLY with the downdraft vent
blower on HI to carry away smoke and ftunes. This
is automatically controlled.
Remove accumulated grease from the non-removable
grease we] 1 after each use to lessen smoking and
odors. Be sure opening to grease tube is clean. Grease
buildup can become a fire hazard.
Make sure grease CO1 Iector jars and reflector plates
are clean tind in place before using the grill. Remove
grease from the grease collector jars after each use
to avoid spillovers.
Grates should be oijed or sprayed with a non-stick,
salt-free vegetable oil before cooking to prevent
Questions and Answers
~. When cooking many individual foods, what can
I do to ensure that foods will cook evenly?
A. When cooking foods of various sizes and thicknesses,
start larger or thicker pieces first and add quicker
cooking, smaller pieces later. Press meat lightly to
lie flat on grill. SIMI1 the fat on edges of steaks tind
chops to preven! curling. Break the joints of split
chickens so they will lie flat.
Q. My grilled meats sometimes come out drier than
they should. What can I do to help prevent this?
A. Season meats after cooking rather than beforesalt can draw out juices and dry OLI1 meat. Use
tongs to turn and rearrange meats on the grill;
forks will pierce the meat find release juices.
Q. I follow the cooking times suggested, but my
foods don’t get done properly. Is there something
wrong with my grill?
A. Probably not. Suggested cooking times should be
used only as a general guide. Vtiriables in food can
change cooking times required.
“ Preheat the grill for 5 minutes at HI heat setting,
then turn to desired setting for cooking.
Trim fat from meats before placing on grill. This
will reduce smoking and lessen grease buildup in the
grease well.
Allow space between foods when placing them on
the grill. Air needs to circulate around the food for
best cooking results.
Occasionally rearrange foods on the grill to prevent
sticking and provide better browning.
Season meats after cooking rather than before—salt
can draw out juices and dry out meat. Use tongs to
turn and reamange meats on the grill; forks will
pierce the meat and release juices.
Q. How can I keep barbecued meats from developing
an unattractive burned look and taste?
A. Sauces containing sugar will often burn if used
during the entire cooking time. If your favorite
sauce contains sugar, try adding it only during the
last 15 to 20 minutes of cooking time for best
Q. Can my grill be switched to the other side of
the range?
A. Yes. These interchangeable modules can be used
on either the right or left side of the cooktop.
When inserting or removing a module, take care
not to force the connection or exert undue pressure
which could damage the electrical contacts.
Additional modules can be purchased from your
dealer, to double your grill/griddle capacity or to
add 2 more open coil elements.
Q. Foods cooked on mv mill are not browning as
much as I would like~What could cause th;s?
A. A longer preheating and grill time may be
necessary to achieve the desired results.
Do not leave range unattended
during “preheat” (knobs turned
to “HI”) or anytime the knobs
are turned to “HI” with food on
the Grill or Griddle.
1. Preheat at HI setting for
5 minutes before grilling.
Turn to heat setting in guide
or your cookbook for the
food you are grilling.
2. Trim excess fat from meat.
3. Before cooking steaks, slash fat
around edges to prevent curling
of meat.
4. Suggested cooking times should
be used only as a guide, since
variables in food can change
cooking times.
Cooking Time
in Minutes
5-7 per side
6-8 per side
8-10 per side
7-9 per side
9- I I per side
12-15 per side
9- I I per side
13-15 per side
Tenderize before grilling. Turn and cover will toil after first half of cooking
time for more juiciness.
50-60 (total)
70-80 (total)
[f sauce is desired, baste last 15 to 20 minutes, turn and rearrange often.
Turn or rearranze often.
Brush with melted butter.
If stuffed, add 6 minutes to total time. Cover top with foil.
Firm fruit such as apples and pineapples arc recommended. Turn often.
6-7 per side
8-9 per side
IO- 11 per side
Turn over after half of cooking time.
8-10 per side
7-9 (total)
Rearrange often
9-13 per side
9-10 per side
15-17 per side
11-12 per side
6-8 per side
Grill whole or cut into 2 to 4 pieces. Turn to brown all sides.
Vegetable Halves
60-80 (total)
50-60 (total)
Vegetable Slices ( 1/2 inch)
Parboil 5 minutes before grilling. Rearrange and turn over frequently.
Baste with sauce last 10 minutes, as desired.
Choose tender vegetables such as squash and tomatoes. Cover with foil.
For tomatoes, reduce cooking time 10 minutes.
Firm vegetables such as potatoes and acorn squash are recommended. Brush
with butter. Turn often.
Beef Cubes ( I inch)
Marinate less tender
beef before grilling.
Beef Steaks, tender
(3/4 to i inch)
( 1 Y to 2 inch)
Beef Steaks, less tender
(3/4 to I inch)
Pieces or Quarters
Cornish Hens, halves
S[eaks ( I inch or less)
Whole (6 to 8 oz. )
Fruit Slices ( 1/4 to 1/2 inch)
Hamburgers (3/4 inch)
Chunks, precooked ( I inch)
Steaks ( I to I X inch)
Hot Dogs
Lamb Chops (3/4 to I inch)
Lobster Tails
Pork Chops, loin or rib
( 1/2 inch)
( 1 inch)
Sausage Links (4 oz. each)
Spare Ribs
Entree (3 lbs.)
Appetizer (2 Ibs. )
For less tender vegetables such as tomatoes, reduce time 4 to 6 minutes.
Cut thin unctershell to expose melt. Turn over every 5 to 10 minutes.
Brush with butter.
our non-stick coated griddle provides an extra-large cooking surface
for meats, pancakes or other foods usually prepared in a frying pan or
electric skillet. You can also use the griddle as a warming tray by using
a low-heat setting.
How to Assemble the Griddle Accessory
1. Be sure the controls are OFF.
2. Place the 2 reflector plates in the grease well.
3. Grasp the grill element with both hands near the
plug. Keeping the element as nearly horizontal as
possible, push the pltlg firmly into the receptacle to
ensure complete contact.
4. Place the griddle into the opening in the cooktop
with the 2 drain holes toward the front of the
cooktop (nearest the controls) as shown in this
NOTE: When properly placed, the griddle sits
slightly above the cooktop. This. and the open
spaces on the sides and rear of the griddle, prevent
excessive temperatures.
Using the Griddle
The non-stick griddle must be preconditioned
before using it for the first time. To precondition,
first wash the griddle in soap and water and dry. Then
use a paper towel to apply a small amount of cooking
oil [o the griddle. Remove excess oil with a clean
paper towel.
Preheat the griddle as recommended in the Griddle
Cooking Guide. After preheating for the recommended
amount of time, apply a smal I amount of’ oil or butter.
Do not overheat the griddle. Leaving the griddle
at HI for more than 10 minutes without food can
damage the non-stick coating.
When using the griddle, the blower system is
automatically controlled.
Always turn on both sections of the heating
element under the griddle. Heating only part of the
griddle may warp it and will result in non-uniform
cooking. Because the heating element under the
griddle is divided, yOLI can vary the temperature on
the front and rear sections.
How to Remove Griddle Accessory
Be sure the controls are OFF and the griddle is cool.
To remove the griddle:
1. Lift the back edge of the griddle a bit to let any
excess fat or oil drain.
2. Remove the griddle.
3. Grasp the element with both hands on either side
of the plug.
4. Raise the opposite side of the element just enough
to clear the well, then pLdl away from the receptacle,
The element will not sit level when replaced if
it is forced too far upward when removed.
5. Remove the 2 reflector plates.
Griddle Tips
Condition or “season” griddle before first-time use.
Most griddled foods require cooking on a preheated
surface, which may be greased lightly before adding
food. Preheat the griddle 5 minutes at HI heat setting,
unless otherwise indicated in the Griddle Cooking
Guide, then switch to recommended cook setting.
Foods which are high in natural fat, such as bacon or
sausage, may be started on a cold griddle.
* Foods to be warmed may be placed directly on the
griddle; a high domed metal cover, such as an inverted
kettle, placed over them will help store the heat.
Foods in covered dishes or pans may also be warmed
on the griddle. Use heat- resistant dishes only.
Make sure grease collector jars and reflector plates
are clean before using griddle.
To preserve the finish, use only Teflon’”> coated,
nylon or wooden spatulas and spoons. Never use
the griddle surface as a cutting board.
Over a period of time, minor scratches and some
discoloration may appear in the non-stick coating.
This will not affect the cooking performance or the
non-stick finish.
Questions and Answers
Q. How should I store my griddle when it is not in
A. To avoid marring the non-stick finish, store griddle
upright on the edge with the terminals up to avoid
damage. If it is necessary to store it flat, avoid
placing other pans or cookware on top.
Q. How long can foods be kept warm with the
griddle without losing their appeal?
A. No longer than 2 hours is recommended, to assure
good food quality and prevent spoilage. Delicate
foods, such as eggs, should not be kept more than
15 to 30 minutes; entrees and casseroles may be
warmed for 30 to 60 minutes. Hors d’oeuvres will
stay hot for serving up to 1 or 1 ‘A hours. Rearrange
or stir foods occasionally, if possible.
Q. Why aren’t my foods done even though they
have cooked the full time?
A. Preheat the griddle for a longer time and leave
foods on the griddle longer to attain the desired
degree of browning.
Q. Can my griddle be switched to the other side of
the range where it would be more convenient
for me?
A. All interchangeable modules can be used on either
the right or left side of your maintop. Simply lift
out the elements, taking care not to damage the
electrical contacts by jerking or forcing them.
Reverse the griddle and plug it into the receptacle
on the opposite side of the range.
Q. Do I need special cookware for use with my
A. Avoid using metal cookware with sharp points or
rough or sharp edges which might damage the
non-stick coated griddle surface. Do not cut foods
on the griddle. Use only heat-resistant dishes when “–
foods in containers are to be warmed on the
griddle. For further information on caring for your
griddle’s surface, see the Care and Cleaning
Q. Can prolonged periods of high heat damage my
griddle’s surface?
A. A brief preheating period is often necessary for
best results with many foods, but leaving the
griddle on HI heat setting for more than 10
minutes without food can damage the non-stick
coating. Always be sure to turn control knobs to
OFF when cooking is completed.
2. Avoid using metal utensils with
sharp points or rough or sharp
edges which might damage the
non-stick coated griddle surface
Do not cut foods on the griddle.
Use only heat-resistant dishes
when foods in containers are to
be warmed on the griddle.
Jo not leave range unattended
during “preheat” (knobs turned
to “HI”) or anytime the knobs
are turned to “HI” with food on
the Grill or Griddle.
1. Sl]ggested cooking times should
be used only as a guide since
variables in food may change
cooking times.
Bacon ( I lb. )
Beef Strips and Cubes
( 1/2 to I inch)
Chops, Pork/Lamb
( 1/4 to 1/2 inch)
Cube Steak
English Muffins
3. Preheat griddle 5 minutes unless
otherwise indicated in guide
below. Add oil or butter at end of
preheat time. Additional oil or
butter may be needed during
cooking time.
4. Rearrange or turn foods over as
needed to assure even cooking.
5. Griddle settings may need to be
adjusted if griddle is used for an
extended time.
Cook Time
Do not preheat. Turn to setting 8 after half of’ total cooking
Strips cut 3 inches long and 1/4 inch wide. Cut cubes 1 inch.
4-5 per side
ish Fillets and Steaks
( 1/4 to I inch)
Franks ( I lb. )
French Toast
3-3X per side
Fruit Slices ( 1/2 M 3/4 inch)
Ham and Canadian
Bacon Slices
( 1/4 to 1/2 inch)
(3/4 inch. 4 per lb. )
8-I ()
16- I 8
19-2 I
Griddle up to 6 eggs. Avoid drain hole.
Turn over often.
Torn to setting 8 after half of’ total cooking time.
If’ bread is frozen. pierce with fork several times to absorb egg mixture.
If drained canned fruit is used, decrease time 3 to 5 minutes.
For I inch ham steak, double cooking time.
Turn over only once. Avoid pressing down with spatula to retain juices.
2-3 pcl- side
Turn to brown on all sides.
Preheat 10 minutes. Turn after 1 X minutes.
If thicker, add 1 to 2 minutes,
I 7-19
Turn and rearrange os needed. For raw sausage, increase time
4 to 10 minutes,
Cook in 2 tablespoons butter, if’ desired. Turn and rearrange frequently.
Do not preheat. Cover lightly with foil. If room temperature,
griddle S to 7 minutes.
Breaded Vegetables
Warming and Hot Tray
Delicate foods:
I 5-30 minutes
Entrees, casseroles
and hors d’oeuvres:
up to I hour
Turn over dler half of total cooking time.
To retain moisture, cover with foil or metal lid, or place food in
heat-resistant containers on griddle.
Meatballs ( 1 inch)
Sandwiches, thin
Sausage Links, precooked
( 1 (() ‘2 oz. each)
(4 OZ. each)
Small Seafood
Shrimp, scallops, oyslers
Sweet Rolls, reheating
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 oven interior. 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 1011ow.
4. Keep this book handy so you can refer to it,
especially during the first weeks of using your
new range.
Oven Shelves
Shelf Positions
The shelves are designed with stop-locks so that
when placed correctly on the shelf supports, they
will stop before coming out completely from the
oven, and will not tilt when removing food from or
placing food on them.
To remove the
shelves from the
oven, pull toward
you, tilt the front
end upward and
pull them out.
The oven has 4 shelf
supports identified in
this illustration as
A (bottolm), B, C and
D (top). Shelf
positions for cooking
are suggested in the
Baking, Roasting and
Broiling sections.
To replace, place the shelf on the shelf support with
the stop-locks (the curved extension under the shelf]
facing up toward the rear of the oven. Tilt up the front
and push the shelf toward the back of the oven until it
xoes past “stop” on the oven wall. Then lower the
Front ;f the sh~lf and push it all the way back.
oven Light
—. .
Use the right hand switch on the cooktop control panel
to turn the oven light on and off. Note that the same
switch also turns the downdraft vent blower on and off.
Adjusting the Oven Thermostat
If you don’t think the oven is heating at the right
temperature when you are baking or roasting, yOLI
can reset the thermostat yourself.
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.
We do not recommend the use of inexpensive
thermometers, such as those found in the grocery
store, to check the temperature setting of your new
oven. These thermometers can vary by 2043 degrees.
To decide how much to change the temperature,
set the oven temperature 25°F. higher or lower than
the temperature in your recipe, then bake. The results
of the’’test” should give you an idea of how much the
temperature should be changed.
To adjust the temperature:
1. Push the BAKE button.
2. Select a temperature between 500°F. and 550°F.
with the SET knob.
3. Quickly (within 2 seconds, before the BAKE
function starts) push and hold the BAKE button for
about 5 seconds. The display will show a plus
number, a minus number, or 00.
4. Turn the SET knob to adjust the temperature in 5°F.
intervals. You can raise it until +35°F. shows on
display or lower it until -35°F. shows on display. If
the control beeps and flashes, push the CANCEIbutton and start over.
5. When you have made the desired adjustment, push
the CLOCK button to go back to the time of day
display or to use your oven as you would normally.
NOTE: The adjustment described above will not
affect the Broil or Clean temperatures.
i @
The oven operation is controlled electronically.
The following instructions tell you how to operate
the controls.
“on’” Indicator
The word “ON” is displayed when the BAKE or
the BROIL button is pushed. It goes out when the
oven CANCEL button is pushed or when the oven
shuts off automatically.
To Set the Clock
1. Push the CLOCK button.
2. Turn the SET knob to the correct time of day.
The clock is now set. The clock must be set to the
correct time of day for accurate automatic oven
timing operations.
To Set the Timer
Push the TIMER button.
Turn the SET knob to the desired amount of time
‘“ (up to 9 hours and 50 minutes). The Timer will
begin to count down within a few seconds.
3. When time is up, the End-of-Cycle Tone (3 long
beeps) will sound and the display will again show
the time of day.
The Timer is a reminder only and will not operate
the oven.
You can use the Timer whether or not the oven
is being used. The Timer does not interfere with
oven operations.
To Cancel the Timer
Push and hold the TIMER button for 3 seconds. This
will clear the Timer function.
Automatic Oven Timer
The oven timer will automatically start and stop your
oven cooking or self-cleaning operation for you.
For automatic oven cooking:
1. Push the COOK TIME button.
2. Turn the SET knob to set the length of baking time.
3. Push the BAKE button.
4. Turn the SET knob to set the desired temperature.
When cook time is reached, the End-of-Cycle Tone
will sound and the oven will turn off.
During automatic cooking:
You can push the STOP TIME button to find out
when the End-of-Cycle Tone will sound and the
oven will turn off.
You can push the CLOCK button to display the time
of day without canceling the oven operation.
To Delay Starting an Automatic Oven Operation
If a delayed cooking operation is desired:
1. Push the COOK TIME button.
2. Set length of baking time with the SET knob.
3. Push the STOP TIME button.
4. Turn the SET knob to the time of day when baking
should be completed. The control will not permit
you to set a stop time that is less than the length of
cooking time plus the current time of day.
5. Pusb the BAKE button.
6. Turn the SET knob to the desired temperature.
When the stop time is reached, the End-of-Cycle
Tone will sound and the oven will turn off.
NOTE: You can push the STOP TIME button to find
out when the oven will turn off.
Foods that are highly perishable, such as milk,
eggs, fish, stuffings, poultry and pork should not
be allowed to sit out for more than I hour before
or after cooking. Room temperature promotes the
growth of harmful bacteria.
If a delayed self-cleaning oven operation is desired,
see the Self-Cleaning Oven section.
End-of-Cycle Tone (3 long beeps— 1 second on,
1 second off): shows that a timed oven operation has
reached STOP TIME or that the Minute/Second Timer
has counted down.
Attention Tone (series of short beeps, l/4-second on,
l/4-second off, until proper response is given): will
sound if oven has only been partially programmed.
For example, if yOLI have selected a cook time but no
tempei”ature, you will hear the Attention Tone until
you select a temperature or push CANCEL button.
Notification Tone (single, l-second beep): indicates
the oven has stabilized at the selected temperature.
Key Tone (single, l/10-second beep): sounds when
any button ]s pushed.
Function Error Tone (series of very rapid beeps,
l/8-second on, l/4-second oft>. The display will show
a Function Error Code, “F 1,“ “F2,” etc. Cancel the
Function Error Tone by pushing the CANCEL button.
If the Function Error Tone starts again (after about
15 seconds), call f-or service, mentioning the code that
appeared. Disconnect the range electrical supply to
stop the tone.
If the function error occurred while you were
programming the control, push the CANCEL button
and try again.
To Cancel the Tone...1f you don’t want an audible
tone when you push a button, you can eliminate the
Key Tone by pushing and holding the CANCEL
button until you hear a short beep (in approximately
2 seconds). To activate the tone again, push and hold
the CANCEL button once more until you hear a short
beep. Canceling or activating the tone should only be
done when there is no oven operation programmed.
Pushing the CANCEL button will clear all functions
except the Clock and Timer.
How to Change a Program
When a function has been entered, you can recall what has been
programmed by pushing the corresponding function button. The messages
in the display show you which function is currently being displayed. While
the function is displayed, you can change it with the SET knob. You can
change any programmed function at any time.
.iow to Set Your Range for Baking
Do not lock the oven door with the latch during
baking. The latch is used for self-cleaning only.
To avoid possible burns, place the oven shelves in the
correct position before you turn the oven on.
1. Push the BAKE button and turn the SET knob until
the desired temperature is displayed. If preheating
is desired, do not put food in the oven until a 1second beep sounds to tell you the oven is preheated.
2. Place the food in the oven on the desired shelf.
Allow at least 2 inches between edge of bakeware
and oven wall or adjacent cookware.
3. Close the oven door.
4. Check food for doneness at minimum time on
recipe. Cook longer if necessary. Push the
CANCEL button and remove food.
NOTE: To recall what temperature you have selected
while the rising temperature is being shown, push and
hold the BAKE button. The selected temperature will
be shown until you release the BAKE button. The
actual oven temperature will reappear after a few
seconds. You can push the CLOCK button to display
time of day without canceling the oven operation.
You can change the selected temperature at any time
by pushing the BAKE button and turning the SET knob.
For best baking results, follow these suggestions:
Oven Shelves
Arrange the oven
shelf or shelves
in the desired
locations while
the oven is cool.
The correct shelf
xition depends
I the kind of
food and the
browning desired.
As a zeneral 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.
Type of Food
Shelf Position
Angel food cake
Biscuits or muffins
B or C
Cookies or cupcakes
B or C
B or C
I Layer cakes
Bundt or pound cakes
I Pies or pie shells
I B orC
A or B
I B orC
Frozen pies
A (on cookie sheet)
B or C
A or B
Baking Pans
Preheat the oven if the recipe calls for it. Preheat
means brin~in~ the oven up to the specified
temperatur~ b~fore putting-in the fo~d. To preheat, set
the oven at the correct temperature—selecting a
higher temperature does not shorten preheat time.
Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary. For ovens
without a preheat indicator light or tone, preheat 10
minutes. After the oven is preheated place the food
‘n the oven as quickly as possible to prevent heat
Jm escaping.
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.
Baking Guides
When using prepared baking mixes, follow package recipe or instructions
for best results.
Pan Placement
When baking
cookies, flat
cookie sheets
(without sides)
produce betterlooking cookies.
Cookies baked in
a jelly roll pan
(short sides all
around) may have
darker edges and pa e or light browning may occur.
Do not use a cookie sheet so large that it touches the
walls or the door of the oven.
For best results, use only 1 cookie sheet in the oven at
a time.
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 X inch space between pans as well
as from the back of the oven, the door and the sides. If
you use 2 shelves, stagger the pans so 1 is not directly
above the other.
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. -
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.
Aluminum Foil
Don’t Peek
Never entirely cover a shelf with a large cookie sheet
or aluminum foil. This will disturb the heat
circulation and results in poor baking. A smaller sheet
of foil may be used to catch a spillover by placing it
on a lower shelf several inches below the food.
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.
-~ not lock the oven door with the latch during
roasting. The latch is used for self-cleaning only.
Roasting is cooking by dry heat. Tender meat or poultry
can be roasted uncovered in your oven. Roasting
temper~tures, which should be low and steady, keep
spattering to a minimum.
Roasting is really a baking procedure used for meats.
Therefore, oven controls are set to BAKE. Roasting is
easy, just follow these directions:
1. Place the shelf
in A or B
position. No
preheating is
2. Check the
weight of the
meat. Place the
meat fat-sideup, or poultry
on roasting rick in a shallow pan. The melting fat
will baste the lmeat. Select a pan as close to the size
of’ the meat as possible. (The broiler pan with rack
is a good pan for this. ) Line the broiler pan with
aluminum t’oil when using the pan for marinating,
:ooking with fruits, cooking heavily cured meats,
or basting food during cooking. Avoid spilling these
materials inside the oven or inside the oven door.
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per
pound additional time (,10 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
Thaw most frozen poultry before roasting to ensure
even doneness. Some commercial frozen poultry can
be cooked successfully without thawing. Follow
directions given on package abel.
Approximate Roasting Time
tip, rump or top round+’
Lmnb leg or born-in shoulder;!
Frozen Roasts
Tender cuts; rib, high quality sirloin
3. Push the BAKE button and turn the SET knob
until the desired temperature is displayed. Check
the Roasting Guide for temperatures and
approximate cooking times.
4. After roasting is complete, push the CANCEL button.
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°F.;
to compensate for the temperature rise, if desired,
remove the roast from the oven sooner (at 5°F,
less than the temperature in the guide below).
Veal shoulder, leg or loin+<
Pork loin, rib or shoulder’!
Ham, precooked
in Minutes per Pound
3 to 5 Ibs.
2 I –25
6 tO 8 Ibs.
Well Done:
Well Done:
Well Done:
Well Done:
To Warm:
17–20 minutes per pound (any weight)
3 to 5 Ibs.
Chicken or Duck
Chicken pieces
Well Done:
Well Done:
Well Done:
10 to 15 lbs.
temperature ‘F.
1400-1 500jIsoo-l(x)o
1700-1 85°
1400–1 50°”t
1 700–1 85°
1700–1 800
170”–I 80°
11 50–1 25°
Over 5 lbs.
Over 15 Ibs
1850–1 90°
In thigh:
1 850–1 90°
or boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
‘i-The U.S. Department of Agriculture says “Rare beet’ is popular, but you should know that cooking it to only 140°F. means
some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985. )
not lock the oven door with the latch during
broiling. The latch is used for self-cleaning only.
Broiling is cooking food by intense radiant heat from
the upper unit in the oven. Most fish and tender cuts
of meat can be broiled. Follow these directions to
keep spattering and smoking to a minimum.
1. If the meat has fat or gristle near edge, cut vertical
slashes through both about 2“ apart. If desired, fat
may be trimmed, leaving layer about 1/8” thick.
2. Place the meat on the broiler rack in the broiler pan.
Always use the rack so the fat drips into the broiler
pan: otherwise the juices may become hot enough
m catch fire.
3. Position shelf on recommended shelf position as
sllggested in the Broiling Guide.
4. Leave the door
open to the broil
‘.: :. . . . . . .
stop position. The
door stays open by
“’’’’’’’< :::’”’’”-<
itself, yet the proper
temperature is
lmaintained in
the oven.
5. Press the BROIL
button and turn the SET knob until your choice
of HI BROIL or LO BROIL is dis~laved.
6. Turn food onlv once durimz broiling. Time foods
for first side a~cording to ~e Broil;ng Guide.
Turn food, then use times given for second side as
a guide to preferred doneness. (Where 2 thicknesses
and times are given together, use first times given
for thinnest food.)
7.. When finished broiling, push the CANCEL button.
Serve food immediately,-leaving pan outside oven
to cool during meal for easiest cleaning.
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan and broiler rack.
However, you must mold the foil tightly to the rack and cut slits in it just
like the rack.
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 & Answers
Q. When broiling, is it necessary to always use a
rack in the pan?
A. Yes. Using the rack suspends the meat over the
pan. As the meat cooks, the juices fall into the pan,
thus keeping meat drier. Juices are protected by the
rack 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 allows juices
to escape. When broiling poultry or fish, brush
each side often with butter.
Q. Why are my meats not turning out as brown as
they should?
A. In some areas, the power (voltage) to the oven
may be 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 rack to prevent
meat from sticking?
A. No. The broiler rack is designed to reflect broiler
heat, thus keeping the surface cool enough to
prevent meat from sticking to the surface.
However, spraying the broiler rack lightly with a
vegetable cooking spray before cooking will make —
cleanup easier.
~. Always use the broiler pan and the rack 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
outside edges of meat. To slash, cut crosswise
through outer fat surface just to the edge of the
meat. Use tongs to turn meat over to prevent
piercing meat and losing juices.
4. If desired, marinate meats or chicken before broiling,
w- brush with barbecue sauce last 5 to 10 minutes
of broiling only.
Ground Beef
Well Done
Beef Steaks
Well Done
Well Done
Quantity andlor
1/2 lb. (about 8
thin slices)
I lb. (4 patties)
1/2 to 3/4 inch thick
I inch thick
( 1 to I X Ibs.)
1 X inch thick
(2 to 2X Ibs. )
5. When arranging food on pan, do not let fatty edges,
which could soil the oven with fat drippings, hang
over sides.
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 X times per side.
8. If your range is connected to 208 volts, rare steaks
may be broiled by preheating the broiler and
positioning the oven shelf 1 position higher.
First Side
Time. Minutes
Second Side
Time. Minutes
U-p to 8 patties take about same time.
Steaks less than 1 inch thick cook
through before browning. Pan frying
is recommended.
Slash fat.
I whole
(2 to 27? Ibs.),
split lengthwise
2 to 4 slices
I pkg. (2)
2 (split)
(6 to 8 OZ. each)
1 F–2
I -lb. fillets 1/4 to
I/~ inch thick
Ham Slices
Pork Chops
Well Done
1 inch thick
2 ( l/2 inch)
2 ( 1 inch thick)
about I lb.
2(1 inch)
about 10 to 12 oz.
2 ( 1 X inch)
about I lb.
l-lb. pkg. (10)
Bakery Products
Bre~d (Toast) or
Toaster Pastries
English Muffins
Lobster Tails
Lamb Chops
Well Done
/en Done
Wieners and simila
precooked sausages
Arrange in single layer.
Space evenly.
Reduce time about 5 to 10 minutes ~er
side for cut-up chicken. Brush each side
with melted butter. Broil skin-side-down
Do not
turn over.
Space evenly. Place English muffins
cut-side-up and brush with butter,
if desired.
Cot through back of shell. Spread open
Brush with melted butter before and
after half of broiling time.
Handle and turn very carefully. Brush
with lemon butter before and during
cooking if desired. Preheat broiler to
increase browninz
I Increase time 5 to 10 minutes per side
for 1 X inch thick or home cur;d ham,
Slash fat.
Slash fat
If desired, split sausages in half
lengthwise; cut into 5- to 6-irrch pieces.
Programmed cleaning time: 3X hours
Before a Clean Cycle
Quick Reminder:
1. Prepare oven for cleaning.
2. Slide the oven door latch to the right as far as
it will go.
3. Push the CLEAN button.
4. Turn the SET knob.
The range must be completely cool in order to set
the self-clean cycle. You may have to allow the oven
to cool before you can slide the door latch.
l. Remove the broiler pan, broiler rack all cookware
and any aluminum foil from the oven—they cannot
withstand the high cleaning temperatures.
NOTE: The oven shelves may be left in oven.
They will discolor and become hard to slide after
the self-clean cycle.
2. Wipe up hea~’y soil on oven bottom. If you use
soap, rinse thoroughly before self-cleaning to
prevent staining.
A. Oven Front Frame
B. Oven Door Gasket
C. Openings in Door
(& A-)
3, Do not rub or clean the door gasket (B)–the
fiberglass material of the gasket has an extremely
low resistance to abrasion. An intact and wellfitting 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.
Clean spatters or spills on oven front frame (A) and
oven door outside gasket (B) with a dampened cloth.
Polish with a dry cloth. Do not clean gasket (B).
Do not allow water to run down through openings
in top of door (C). 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. Do not use abrasives or oven
4. Close oven door and make sure oven lizht (D) is
off. If the oven light is not turned off. tie life of the
bulb will be shortened or it may cause the bulb to —
burn out immediately.
Oven shelves may be cleaned in the self-cleaning
oven. However, they will darken, lose their luster and
and become hard to slide. Wipe the shelf - supports with
cooking oil after self-cleaning to make shelves slide
more easily.
Do not use commercial oven cleaners or oven
protectors in or near the self-cleaning oven. A
combination of my of these products plus the high
clean cycle temperatures may damage the porcelain
finish of the oven.
How to Set the Oven for Cleaning
The oven door must be closed and all controls must
bc set correctly for the clean cycle to work properly.
To help you understand how the clean cycle works,
the stages of the cycle are noted below.
1. Prepare the oven for cleaning.
2. Close the oven door and make
sure the light is off. Slide the
latch handle to the right as far
as it will go.
Never force the door latch
handle. Forcing the handle
may damage the door lock mechanism.
3, Push the CLEAN button. If “DOOr” is displayed,
the door is not locked.
4, The display will show “3:30.” The words
“CLEAN TIME” will be displayed on the left and
the words “CLEAN ON” on the right. After several
minutes the word “LOCK” will be displayed. It will
not be possible to open the oven door until the
temperature drops below the lock temperature.
5, When the word “LOCK” is not
displayed, and the oven has
cooled, slide the latch handle to
the left as far as it will go and
open the oven door.
If. you cannot slide the latch easily to unlock the
door, allow additional time for cooling.
;O Set a Delayed Start
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.
Quick Reminder:
1. Prepare oven for cleaning.
2. Slide the oven door latch to the right as far as
it will go.
3. Push the STOP TIME button.
4. Set the desired time you want the oven to stop.
Turn the SET knob clockwise until the Stop
Time you desire appears in the display.
5. Push the CLEAN button.
6. Turn the SET knob 1/2 turn. Time that appears is
3X hours before the Stop Time you select.
For example: Let’s say it’s 7:00 and you want the
oven to begin self-cleaning at 10:30 after you’re
finished in the kitchen. The oven is soiled a normal
mount so the normal Clean Time of 3 X hours is
1. Prepare the oven for cleaning.
2. Close the oven door and
make sure the light is off.
Slide the latch handle to the
right as far as it will go.
You can find out when the clean cycle will be
finished by pushing the STOP TIME button.
The word “ DOOr” is displayed when you try to set
the clean cycle with the door open or when the oven
temperature is too high.
Clean Time is normally 3 X hours. Y@trcm c na@
the~i ean k~ rs
dep~wdk%y-t~ G!ti’1 04
3. Push STOP TIME button.
4. Turn the SET knob to time of day when you wish
cleaning to be completed (must be more than
3X hours later than current time of day).
5. Push the CLEAN button.
6. Turn the SET knob in a clockwise direction about
1/2 turn.
The words “DELAY CLEAN” will be on in the
display until the clean cycle starts. After the clean
cycle starts, the word “CLEAN” will be on in the
7. When the word “LOCK” is not displayed, and the
oven has cooled, slide the latch handle to the left as
far as it will go and open the oven door.
Never force the latch handle. Wait
until the word “LOCK” goes out
in the display and the latch slides
easily. Forcing the latch handle
may damage the door lock.
NOTE: During a delayed self-clean
operation, you can find out when the oven will begin
the self-clean cycle by pushing and holding the
CLEAN button.
If “F-” and a number flash on the display, and
the control beeps, this indicates a function error
code. Press the CANCEL button. Allow oven to
cool for 1 hour. Put oven back into operation. If
function error code repeats, disconnect power to the
range. Call for service.
If the self-cleaning mode malfunctions, turn off and
disconnect the power supply. Have serviced by a
qualified technician.
To Stop a Clean Cycle
1. Press the CANCEL button.
2. Wait until the oven has cooled below locking temperature and the word
“LOCK” is off in the display. You will not be able to open the door right
away unless the oven temperature is at a safe level.
(eofzfitiueci tfext page)
After a Clean Cycle
When the clean cycle is finished, the word
“CLEAN” will be off in the display. Wait until the
oven has cooled below locking temperature and the
word “LOCK” is off in the display.
You will not be able to open the door unless the oven
temperature is at a safe level, If you cannot open the
oven door immediately after the word “LOCK” goes
off, wait until the oven cools and the latch slides easily.
You may notice some white ash in the oven. Just
wipe it up with a damp cloth.
If white spots remain, remove them with a soapfilled steel wool pad. Be sure to rinse the oven surface
thoroughly with a vinegar and water mixture. These
deposits are usually a salt residue that can not be
removed by the clean cycle.
If the oven is not clean after 1 clean cycle,
repeat the cycle.
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
wipe the oven absolutely clean afterward, the
residue can scar the oven surface and damage
metal parts the next time the oven is automatically
Q. After having just used the oven, I could not
move the latch handle. Why?
A. After several continuous high-temperature bakings
or broil ings, the door cannot be latched. If this
happens, let the oven cool by opening the oven
door. After the oven has cooled, you will be able to
latch the oven door for self-cleaning.
Q. What should I do if excessive smoking occurs
during cleaning?
A. This is caused by excessive soil, and you should
switch the OVEN SET knob to OFF. Open
windows to rid room of smoke. Allow the oven to
cool for at least I hour before opening the door.
Wipe up the excess soil and reset the clean cycle.
Q. Is the “crackling” or “popping” sound I hear
during cleaning normal?
A. Yes. This is the metal heating and cooling during
both the cooking and cleaning functions.
Q. Should there be any odor during the cleaning?
A. Yes, there may be an odor during the first few
cleanings. Failure to wipe out excessive soil might
also cause an 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. They do not affect
how your oven performs.
Q. Why do I have ash left in my oven after 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 cycle,
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.
Q. Can I cook food on the cooktop while the oven
is self-cleaning?
A. Yes. While the oven is self-cleaning, you can use
the cooktop just as you normally do.
Proper care and cleaning are important so your range
will give you efficient and satisfactory service.
Follow these directions carefully in caring for it to
help assure safe and proper maintenance.
Care of Modules
Some of the modules must be cured or preconditioned
before using them for the first time. Modules and
accessories should be cleaned after each use. The
longer a soil remains, the harder it is to clean. See
each module section in this manual for specific
instructions. Never immerse any module in-water. When
not in the maintop, modules and accessories should be
stored in a clean, dry place. Always be careful not to
drop the modules or they could be damaged.
Plug-In Elements of the Open Coil Module
To clean the surface units, turn the control to the
highest setting for a minute. The coils will burn off
any soil.
Do not immerse the surface units or the module in
liquids of any kind.
Do not clean the surface units or the module in a
Do not bend the surface unit plug terminals.
10 not attempt to clean, adjust or in any way repair
the plug-in receptacle or the module.
N’ever operate a surface unit without the drip pan
in place. This can cause scorching of the module,
burning of wire insulation and loss of energy.
To remove the drip pans for cleaning, the surface units
must be removed first. Make sure the surface units are
completely cool before touching them.
Surtace Unit
Drip Pan
Lift the surface unit about 1 inch above the drip pm
and pull it out.
Do not lift the surface unit more than 1 inch.
[f you do, it may not lie flat on the drip pan when
you plug it back in.
Repeated lifting of the surface unit more
than 1 inch above the drip pan can permanently
damage the receptacle.
To replace a surface unit:
Replace the drip pan into the recess in the module.
Make sure the opening in the pan lines up with the
Insert the terminals of the surface unit through the
opening in the drip pan and into the receptacle.
Guide the surface unit into place so it rests evenly.
Drip Pans
ReMOVe the surface units. Then lift out the drip pans.
The drip pans can be cleaned by hand. Place them in a
covered container (or a plastic bag) with 1/4 cup
ammonia to loosen the soil. Then scrub with a soap
filled scouring pad if necessary. Rinse with clean
water and polish with a clean soft cloth.
The drip pans may also be cleaned in the dishwasher.
Clean the area under the drip pans often.
Built-up soil, especially grease, may catch fire.
Do not cover drip pans with foil. Using foil so close
to the receptacle could cause shock, fire or damage to
the range.
CAUTION: Be sure all controls are turned to
OFF and surface units are cool before attempting
to remove them.
Solid Disk Element Module
Solid disk elements are easy
1s raised above the module
and sealed to it. Food spills ‘“c’’anbeca”sethee’ement
can not tlow under the
cookware or the element. Spills stay on the module
surface where they cool and are easy to wipe up.
Be sure the controls are off and the module and
elements are cool before handling or cleaning. The
elements cool slowly and do not glow red as open coil
elements do when they are hot.
The trim rings around the elements are stainless steel
and may be cleaned with a stainless steel cleaner.
Cleaning materials: Scouring powder, Heavy Duty
Scotch Brite Scour Pad or soap pad, Cello Electrol.
The red dot in the center can be removed with a soapfilled steel wool pad. The dot is used by the element
manufacturer to identify the element as having a
special safety feature. The red dot will wear off, but
this will not affect the performance or durability of
the element. Do not allow the cleaning powders to
clog the sensor (if the model has one). It must be free
moving. Follow the circular grooves of the element
when cleaning.
Light spills—Wipe the element with a powdered
cleaner and a damp cloth.
Heavy spills—Scrub with a scouring pad and/or
scouring powder.
Stains—Heavy stains can be removed with 80-100
grit sand paper.
After cleaning, wipe element with a damp cloth and
turn element on a medium setting to dry.
Finish with vegetable oil or Cello Electrol. Heat
element on medium for 30 seconds, then turn it off.
Apply a small amount of vegetable oil to a dry cloth
or paper towel and rub a light coating into the element
to prevent the element from rusting. Rub oil onto the
element evenly and wipe off any excess. Heat element
for 1 minute on medium to cure.
The matte black surface can be maintained by
treating it periodically with the Cello Electrol
polish. The solid element dressing is available
through GE service centers. To use the polish, use the
applicator to apply a very thin coating to the entire
element surface. Turn the element on high for several
minutes to bake the polish to the element. When the
element is cool, rub lightly with a cloth or paper towel
to remove any excess polish. The dressing restores the
color of the element and helps prevent the element
from staining. The element must be clean before the
dressing is applied.
NOTE: This product is not a cleanser; it is a cosmetic
Removal of Packaging Tape
The safest way to remove adhesive left from packing
tape on new appliances to assure no damage is done
to the finish of the product is an application of a
homeho]d liquid dishwashing detergent, mineral oil
or cooking oil. Apply with a soft cloth and allow to
soak. Wipe dry and then apply an appliance polish
to thoroughly clean and protect the surface. This
procedure is also safe for the face of microwave
doors and other plastic and Lexan parts.
NOTE: The plastic tape that is not removed from the
chrome trim on oven parts cannot be removed if
baked on.
Radiant Module
Cleaning of glass ceramic
is different from cleaning a
standard porcelain finish.
\>\ — ./-” To maintain and protect the
surface of your new glass ceramic
module follow these basic steps.
Use only Cook Top Cleaning Creme on Glass
For normal, light soil:
1. Rub a small amount of Cook Top Creme onto
soiled area using a dry paper towel. Wipe until all
soi] and creme are l“emoved. F1-equent cleaning
leaves a protective coating of silicone which is
essential in preventing scratches and abrasions.
2. Clean surface with Cook Top Cleaning Creme after
each use.
For heavy, burned on soil:
1. Apply a few drops of Cook Top Cleaning Creme to
the (cool) soiled area.
2. Using a dry paper towel, rub creme into the burned
on area.
3. Carefully scrape remaining soil with razor scraper.
Hold scraper at 300 angle against the ceramic surface.
4. If any soil remains, repeat the steps listed above.
For additional protection, after all soil has been
removed, polish the entire surface with the Cook
Top Cleaning Creme.
Using a razor scraper will not damage the surface if
the 30°angle is maintained. Store the razor scraper
out of reach of children.
Be sure to use a new, sharp razor scraper. Do not use
a dull or nicked blade.
Special Care:
Sugary spillovers (such as jellies, fudge, candy
syrups) or melted plastics can cause pitting of the
surface of your module unless the spill is removed
while still hot. Special care should be taken when
removing hot substances. Follow these instructions
carefully and remove soil while spill is still hot.
1. Turn off all surface units affected by the spillover.
Remove hot utensils.
--2. Wearing an oven mitt, hold the razor
scraper at a 30° angle to the module
““; ;. 2,+.,
and scrape the hot spill to a cool area
outside the surface unit. Be sure to use
a new, sharp razor scraper. Do not use
a dull or nicked blade.
3. With the spill in a cool area, use a dry paper towel
to remove-any excess. Any spillover”r~mai ning
should be left until the surface of the cooktop has
cooled. Do not continue to use the soiled surface
unit until all of the spillover has been removed.
Follow the steps under Heavy Soil to continue the
General Information:
As the Cook Top Cleaning Creme cleans, it leaves
a protective silicone coating on the module surface.
This coating helps to prevent build-up of mineral
deposits (water spots) and will make future cleaning
easier. Dishwasher detergents remove this protective
coating and therefore make the cooktop more
susceptible to staining.
Most cleaners contain ammonia, chemicals and
abrasives which can damage the surface of your
cooktop. Use only the Cook Top Cleaning Creme
for proper cleaning and protection of your glass
ceramic surface.
If you slide aluminum or copper cookware across
the surface of your cooktop, they may leave metal
markings which appear as scratches. If this should
happen, use the razor scraper and Cleaning Creme to
remove these markings. Failure to remove these
residues immediately may leave permanent marks.
s If pots with a thin overlay of aluminum, copper, or
enamel are allowed to boil dry, the overlay may
bond with the glass ceramic and leave a black
discoloration. This should be removed immediately
before heating again or the discoloration may be
0 Use of window cleaner may leave an iridescent film
on the cooktop. Cook Top Cleaning Creme will
remove this discoloration.
Water stains (calcium deposits) are removable
using Cook Top Cleaning Creme or fu!l strength
white vinegar.
Porcelain Enameled Grease Wells
Porcelain enamel can crack or chip with misuse. lt can stain if spillovers
of foods with o high acid content (such as tomatoes or lemon juice) are
not clctined up quickly.
When c]eaning porcelain grease wells, be careful not to get the electrical
receptacles wet. Do not try to fill the wells with water.
Brushed Chrome Finish
Clean brushed chrome with warm, soapy water or Bon Ami” brand
cleanser. Rinse and immediately dry it with a clean, soft cloth. Take care to
dry the surface following the “grain.”
To help prevent finger marks after cleaning, spread a thin film of baby
oil on the surface or a chrome protestant may be used to help reduce
s~?otting or fingerprinting. Wipe away excess oil with a clean, soft cloth.
Grill Module
Griddle Accessory
Clean the grill module
after every use. Do not put
the element into water. It
cleans itself when heated
during nor”ma] USC. To
remove any charred soil.
clean with a dry, stiff
brush when the element G
is cool. Ne~er- use steel
WOO1 or metal scour-ing pads
because they may damage
the outer casing of the element.
Wash the norl-stick grill grids at the sink in soap and
water, Use a non-metal scouring pad if necessary.
Do no[ use abr-asive cleaning products
From time to time, you should recondition the grids
with cooking oil M explained in the Grill Module
section of Surface Cooking.
Wash chrome-plated reflector plates at the sink in
soap and wa[er-, or put in the dishwasher. Soak
stubborn stains then rub gently with a scouring pad.
Do not put the reflector plates or grill grids in the
oven daring a self-cleaning cycle. Doing so will cause
discolortition and damage the finish.
After cooking a greasy
food, wipe the non-s(ick
gr.iddlc while i( is stii I
W:lr-rn with a dry paper
-towel. Be careful not to
burn your finger-s. When cool, wash the griddle at the
sink in soap and water. Use a norl-rnctal sct~uring pad
if necessary.
Do not use ubrasivc cleaning products. 11~ not wash
in the dishwasher. From time to time, recondition the
griddle with cook ing oil as (iescribed in the ~JI”iddlC
Accessory section of Surface Cooking.
It is a good idea to store the griddle on 1 edge. II’ }r~u
]ay it flat. parls or other” cookware may bc put on top
and scratch (he non-stick coat in:.
Module Cover
Chrome Module Surfaces
Do not place the cover on a
hot module or leave it over
a grill while preheating. To
clean the module cover,
wash it at the sink with
soap and water and dry. Fol stubborn soil, let it soak 5
or 10 minutes or use a nylon brush or pad. Do not use
a metal scouring pad or other abrasives. Do not put
the cover in your dishwasher—the wooden handles
may be damaged.
Remove module from cooktop and place on several
layers of newspaper. Remove open coil elements and
drip pans.
Apply the pad-type oven cleaner evenly to the entire
chrome portion of the module top. The entire chrome
area of the top must be cleaned to keep the finish
consistent in ~olor. Use extreme caution to prevent
the oven cleaner from coming in contact with any
other surfaces. Let the cleaner remain on the top for
20 to 30 minutes. Rinse the top well to remove every
trace of oven cleaner. Dry the top and apply Armor
All Protestant’” to protect the finish.
Removable Downdraft Vents and Grease Filters
Downdraft vents and filters should be cleaned frequently—
after every use is best.
1. Pull out vent grills and lift out aluminum grease filters.
The angled flanges at the top and bottom edges of the filter should
face toward the inside of the unit with the top edge slanted outward.
2. Reinsert the vent grill.
Oven Shelves
Clean the shelves with a mild abrasive cleanser. After
cleaning, rinse the shelves with clean water and dry with
a clean cloth.
To remove heavy, burned-on soil, soapy metal pads
may be used. After scrubbing, wash with soapy water,
rinse and dry.
Oven shelves may be cleaned in 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 shelves slide more easily.
Broiler Pan and Rack
After broiling, remove the broiler pan and rack from
the oven. Remove the rack from the pan. Carefully
pour OLIt the grease in the pan into a proper container.
If food has burned on, sprinkle the rack with
detergent while hot and cover with wet paper
towels or a dishcloth. Burned-on foods will soak
loose while the meal is being served.
Wash; scour if necessary. Rinse and dry. The broiler
pan and rack may also be cleaned in a dishwasher. Do
not store a soiled broiler pan and rack anywhere in the
range. Do not clean in self-cleaning oven.
Oven Light Bulb
The light bulb is located on the rear wall of the oven.
Before replacing the bulb, disconnect electric power
10 the range at the main fuse or circuit breaker panel
or LIIIplLIg the range from the electrical outlet. Let the
bulb cool completely before removing it. For your
safety, do not touch a hot bulb with a damp cloth. If
yOLI do, the bulb will break.
Unscrew the cover and remove the bulb.
Put in a new 40-watt appliance bulb. Note: A 40watt appliance bulb is stmaller than a standard 40watt h~)usehold bulb.
Replace and tighten the cover.
Reconnect electrical power to the range.
~ ..ij
3!/2” Max. Length
( ~;
Bulb m’\
/ ~~
Glass Cover
Grease Jars
Behind the lower compartment panel
~ ~1.c21Sc jars are mounted ( 1 for each well)
[o catch fat and drippings. To open the
lower panel, grasp the handle and pull flat
to the floor.
The lid of the jar is permanently mounted and
connected by a tube to a spout at the front of each
grease well. The jar can be unscrewed from the lid to
be emptied and cleaned, or to be replaced. The jar is a
standard 1 pint jar. Quart canning jars may also fit.
Do not use thin walled glass or plastic jars such as
those having contained food products. Such jars could
fracture or fail.
Different foods give different amounts of fat and
drippings so you should check the jar each time it is
used. If the jar is not elmptied or replaced often
enough, the fat and drippings may overflow.
tiift-Off Oven Door
The oven door is removable but it is heavy. You may
need help removing and replacing the door.
To remove the door,
open it a few inches to
[he special “stop”
position that will hold
the door open. Grasp
firmly on each side
and lift the door
straight up and off the
NOTE: Be careful not
to place hands
between the spring
hinge and the oven
frame as the spring
hinge could snap back
and pinch your
To replace the door, make sure the hinges are in the
“out” 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.
(Do not immerse door in water.)
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.
NOTE: The gasket is designed with a gap at the
bottom to allow for proper air circulation.
Outside of door:
Use soap and water to thoroughly clean the top,
sides and front of the oven door. Rinse well. You
may also use a glass cleaner to clean the glass on
the outside of the door.
Spillage of marinades, fruit juices, tomato sauces
and basting materials containing acids may cause
discoloration and should be wiped up immediately.
When surface is cool, clean and rinse.
Do not use oven cleaners. cleansing powders or
harsh abrasives on the outside of th; door.
Oven Vent Duct
The oven is vented into the downdraft vent duct in the right side of the
maintop. Do not obstruct this opening. Keep the vent clean. Clean the
associated filter after each use.
Control Panel
Wash with soap and water. Rinse with clean
water and dry with a paper towel. Do not use
scouring pads or abrasive cleaners because they
may damage the finish.
Control Knobs
The control knobs may be
removed for cleaning.
NOTE: Before removing the
knobs for cleaning, please note
that the knobs on the left side and
the knobs on the right side are in
the proper OFF position. When
replacing the knobs, check the
OFF position to insure proper
To remove the knob, pull it
straight off the control shaft.
Wash the knobs in soap and water
but do not soak. Dry the knobs as
much as possible with a clean cloth.
Shake water out of the knob stem.
To replace the knob, locate the
molded rib inside the knob stem.
Fit the molded rib of the knob stem
into the clear groove on the control
shaft and push down.
Metal Parts
Glass Surfaces
Do not use steel wool, abrasives,
ammonia or commercial oven
cleaners. To safely clean surfaces;
wash, rinse and then dry with a
soft cloth.
To clean the outside glass
finish, use a glass cle~ner.
Rinse and polish with a
dry cloth. Do not alIow
the water or cleaner to run
down inside openings in
the glass while cleaning. ~
Kick Panel
Cleaning Under the Range
To clean the front of the kick panel, wash with soap
and water. Rinse well. Do not use cleansing powders
or harsh abrasives that may scratch the surface.
The area under the range can be reached easily for
cleaning by lowering the bottom panel. To open, pull
down flat to the floor.
Do not use the area in this compartment for storage.
Never place combustible or flammable items inside or
near the range.
Painted Surfaces
Painted surfaces include the outside oven door, sides,
control panel and drawer front. Clean these with soap
and water or a vinegar and water solution.
Do not use commercial oven cleaners, cleansing
powders, steel wool or harsh abrasives on any
painted surface.
. mti-Tip Device
1. Before placing range in the counter, notice the
location of the stability bracket which is already
attached to the back of the range. This location
should work for most installations. However, it may
be more convenient to hook the stability chain to
the unit when the stability bracket is attached to the
upper set of holes in the back of range. See Fig. A.
The upper level set of holes are intended for use with
a backsplash kit. If the backsplash is not being used,
make sure that there are no structural supports for
the countertop which will interfere with the stability
bracket when located in the upper set of holes.
Long ‘%
2. Fasten 1 end of
the stability chain to
the floor or wall with
the long screw and
washer supplied. See
Fig. B. Make certain
the screw is going
into the wall-plate at the base of the wall or 1 of the
studs in the base of the wall. See Fig. C. Whether
you attach the chain to the wall or floor, be certain
that the screw is in at least 3/4 inch thickness of’
wood other than baseboard and that there are no
electrical wires or plumbing in the area which the
screw could penetrate. Attach the stability chain in
a location which will allow the chain to be in line
with the bracket side to aide as much as possible
when attached to the unit. Test to see if the chain is
securely fastened by tugging on the chain.
3. Temporarily attach the loose end of the chain to the
rear of the countertop with the tape from the
packaging. See Fig. D.
4. Place the range in the counter cutout leaving just
enough room between the back of the range and the
wall to reach the stability bracket.
5. Hook the loose end of the chain onto the bracket by
slipping the nearest link of the chain into the slot in
the bracket. See Fig. A and make sure the chain is
pulled as tight as possible and that there is no
excess slack in the chain after the chain is attached
to the bracket.
Wall Plate
CAUTION: Excessive slack in the chain
could allow the range to tip over.
6. Slide the range all the way back into the counter.
Once the range is pushed back in place, there will
be a small amount of slack in the chain. This
is normal.
If attaching to masonry, you can buy suitable screws
and anchors at hardware stores. Use a masonry drill
to drill the required holes.
If range is removed for cleaning or any other reason,
make sure chain is reattached.
Difficulty may be in the main distribution panel of your house caused by a
blown circuit fuse, a tripped circuit breaker, the main fuse or the main circuit
breaker, depending on nature of the power supply. If a circuit breaker is
involved, reset it. If the control box uses fuses, the circuit fuse (a cartridge-type)
ELECTRICAL CIRCUITS. If, after performing 1 of these procedures,
the fuse blows or circuit breaker trips again, call for service.
NOTE: Apartment tenants or condominium owners should request their building
management to perform this check before calling for service.
Controls are not properly set or wrong control is set for the module or element
you are using.
Entire module is not piugged in properly.
If any module fails to heat—switch the module to the other side of cooktop.
If it operates on that side, then switch maybe at fault. If it does not heat,
indications are that there is a malfunctioning component in the module.
Elements are not plugged in solidly.
s Reflector pans are not set securely in the range top.
Element controls are not properly set or the wrong element control knob set
for the element you are using.
Heating Unit is not plugged in solidly.
Grill or Griddle controls are not properly set.
To use entire surface of grill or griddle, it is necessary to turn on front and
rear module controls on the side of the cooktop you are using.
Griddle was not pre-seasoned before first use.
Heat setting is too high.
Coating of griddle has been damaged by use of sharp instruments or abrasive
Accumulated grease in reflector pan or food soils on grate are causing
excess smoke.
Fats not trimmed from meats prior to cooking.
Some smoke and odor is normal when using solid disk elements for the first
time and also after using Cello Electrol@ cleaner.
Because solid disk elements heat by conduction, the cooktop may seem hotter
than you are used to. This is normal. Make sure flat-bottom pans are used.
Using the vent will help keep the cooktop cooler.
“ Absolutely flat pans must be used. If light can be seen between the pan bottom
and a straight edge, the solid disk elements will not operate properly.
(may appear as cracks) OR
(may appear as scratches)
Incorrect cleaning methods have been used, or coarse particles (salt or sand)
between cooktop and surface of cookware with rough bottoms has been used.
Use recommended cleaning procedures, be sure cookware bottoms and cooktop
are clean before use, and use cookware with smooth bottoms. Tiny scratches are
not removable but will become less visible in time as a result of cleaning.
Do not slide aluminum cookware across the surface. Use recommended
cleaning procedures to remove marks.
Incorrect cleaning materials have been used, encrusted boilovers or grease
spatters remain on the surface. Use a razor scraper and recommended
cleaning procedures.
Use a razor scraper and recommended cleaning procedure.
Mineral deposits from water or food can be removed with Cook Top
Cleaning Creme.
Turn the surface unit to LO, wipe the hot cooktop with several dry paper towels.
Use a razor scraper held at a 30°angle to the cooktop to scrape the hot spill to
a cool area outside the surface unit. Let the cooktop cool. Clean with Cook Top
Cleaning Creme.
Incorrect cookware used. Use only flat cookware to minimize cycling.
Plug on range is not completely inserted in the electrical outlet.
The circuit breaker in your house has been tripped, or a fuse has been blown.
Oven controls not properly set.
The oven controls are not ‘properly set. See the Broiling section.
The door not left ajar as recommended. - ‘ . .
Improper shelf position being use-d.
Food is being cooked on a hot pan.
Cookware is not suited for broiling.
Aluminum foil used on the broiler pan rack has not been fhted properly and
slit as recommended.
The oven controls are not properly set. See the Baking or Roasting section.
Shelf position is not correct.
Incorrect cookware of improper size is being used.
A foil tent was not used when needed to slow down browning during roasting.
Make sure the electrical plug is plugged into a live, properly grounded
power outlet.
Check for power outage in your home.
(continual nexf page)
Bulb may be loose or burned out, especially if the oven control/clock is working.
STOP TIME must be between 2 and 4 hours later than START ‘TIME.
Oven temperature is too high to set self-clean operation. Allow the oven to cool to
room temperature and reset the controls.
If the self-cleaning mode malfunctions, turn off and disconnect power supply.
Have the range serviced by a qualified technician.
If “F-” and a number flash on the display, and the control beeps, this indicates a
function error code. Press the CANCEL button. Allow the oven to cool for lhour.
Put oven back into operation. If function error code repeats, disconnect power to
the range. Call for service.
When the temperature has fallen below the safe locking temperature the door
can be opened.
The circuit breaker in your house has been tripped, or a fuse has been blown.
If the modules operate but the blower doesn’t, the fault may be in the blower
control switch or blower wiring connections. Be sure to disconnect power to
the range at the household distribution panel before attempting to service the
blower yourself.
The oven thermostat needs adjustment. See the Adjusting the Oven
Thermostat section.
If you need more help.. call, toll free:
GE Answer Center”
consumer information service
We’ll Be There
“:th the purchase of your new GE appliance, receive the assurance that if you ever need
ll~forrnation or assistance from GE, we’ll be there. All you have to do is call—toll-free!
In-Home Repair Service
A ~jEc:~J]lstllnerscr}ic:e [~l-c)fkssiO1l;ilMill pro~”ide exl>el-tlcp;iilse r\ice, schrxuled at a time that convenient. for y<}u. Many GE (hrsumer- Ser\ice company
operated localions ofl’er you service today or t.r]morrxnv, or at your convenience
(7:00 a.m. to 7:00 p.m. weekdays, 9:()() a.m. (() 2:()() p.m. %turdays). Our f’actor}-
trainec! technicians know your appliance inside and out-so most repairs can be
handled in just 1 visi[.
GEAnswer Center@
Whatever your question about any GE m~jor appliance, GE Answer Center
inform: ition service is available to help. Your- call-and your question-will be
answered promptly and courteously. And yoLI can call any time. GE Answer
(lenter@ service is open 24 hours a day, 7 days a week.
l% Customers With Special Needs...
Upon request, C, Ewill provide
Braille controls for a var-iety of GE
appliances, and a brochure ro
assist in plannin,g a barrier-f’r-ee
kitchen for- persons with limited
mobility. To obtain these items,
Consumers with impaired hearing or speech who have
access to a TDD or a conventional teletypewr-iter nuiy
call 80()-TDD-GEA(l (800-833-4322) to requesl inf’r)rmation or service.
fi-ee of charge, call 800.626.2000.
Service Contracts
You can have (he secure feeling tha[ GE [Uorlsurllcl-Sel\ic6~ will still be there
af’t c’1-your warranty expires. Purchase a (;F contract while )()~]r\\r:ill:lIlt)r is still
in efl’ect and }’ou’11 receive a substantial discount. With a rnulliple-year [:on[racf,
?ou’re assLlred of’fhlurc serlice at today’s prices.
Pads andAccessories
Individuals qualified to service their own appliances
I have needed parts or accessories sent. directly to
r home. The GF parts system prxnrides access to over
4 /,000” par(s... and all GE Genuine Renewal Parts ~ire
fully “,w-ranted. VISA, Mastercard and Discover cards
are accepted.
User maintenance instructions contained in this booklet
cover procedures intended to be performed by any user.
Other servicing generally should be referred to qualified
service personnel. Caution must be exercised, since
improper servicing may cause unsafe operation.
Staple sales slip or cancelled check ~
here. Proof of original purchase date
is needed to obtain service
under 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
any part of the range that fails
because of a manufacturing
Service trips to your home to
teach vou how to use the moduct.
Read your Use and Care material.
If you then have any 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(o
consumer information service
Improper installation.
This warranty is extended to
the original purchaser and any
succeeding owner for products
purchased for ordinary home use
the 48 mainland states, Hawaii and
Washington, D.C. In Alaska the
warranty is the same except that it
is LIMITED because you must pay
to shi~ the txoduct to the service
shop & for ’the service technician’s
travel costs to your home.
All warranty service will be provided
by our Factory Service Centers or
by our authorized Customer Carec”
servicers during normal working
Should your appliance need service,
during warranty period or beyond,
call 800-GE-CARES (800-432-2737)
If you have an installation problem,
contact vour dealer or installer.
You are-responsible for providing J
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.
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.
Patl No. 164 D2588P222
Pub No. 49-8424
MN1.153 (345429) Rev. 3
Warrantor: General Electric Company
If further help is needed concerning this warranty, write:
Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225
LaFayett~ ,