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Self-Cleaning Electric Range
Contents
Broiling, Broiling Guide 18, 19
Roasting, Roasting Guide 16, 17
GE Answer Center a
800.626.2000
Models JBP22P JBP26GP
JBP22GP JBP26AP
JBP24GP JBP26WP
JBP25GP
GE Appliances
Help us help you...
Before using your range, read this book carefully.
It is intended to help you operate and maintain your new range properly.
Keep it handy for answers to your questions.
If you don’t understand something or need more help, write (include your phone number):
Consumer Affairs
GE Appliances
Appliance Park
Louisville, KY 40225
Write down the model and serial numbers.
You’ll find them on a label on the front of the range behind the range 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
Use these numbers in any correspondence or service calls concerning your range.
If you received a damaged range...
Immediately contact the dealer (or builder) that sold you the range.
Save time and money.
Before you request service . . .
Check the Problem Solver in the back of this book. It lists causes of minor operating problems that you can correct yourself.
If you need service...
To obtain service, see the
Consumer Services page in the back of this book.
We’re proud of our service and want you to be pleased. If for some reason you are not happy with the service you receive, here are three steps to follow for further help.
FIRST, contact the people who serviced your appliance. Explain why you are not pleased. In most cases, this will solve the problem.
NEXT, if you are still not pleased, write all the details—including your phone number—to:
Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville, KY 40225
FINALLY, if your problem is still not resolved, write:
Major Appliance Consumer
Action Panel
20 North Wacker Drive
Chicago, IL 60606
IMPORTANT
SAFETY
INSTRUCTIONS
Read all instructions before using this appliance.
IMPORTANT
SAFETY NOTICE
The California Safe Drinking
Water and Toxic Enforcement
Act requires the Governor of
California to publish a list of substances known to the state to cause birth defects or other reproductive harm, and requires businesses to warn customers of potential exposure to such substances.
The fiberglass insulation in self-clean ovens gives off a very small amount of carbon monoxide during the cleaning cycle. Exposure can be minimized by venting with an open window or using a ventilation fan or hood.
2
—
IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
When using electrical appliances, basic safety precautions should be followed, including the following: c Use this appliance only for
its intended use as described in this manual.
●
Be sure your appliance is properly installed and
grounded by a qualified technician in accordance with the provided Installation Instructions.
●
Don’t attempt to repair or replace any part of your range unless it is specifically
recommended in this book. All other servicing should be referred to a qualified technician.
●
Before performing any service, DISCONNECT THE
RANGE POWER SUPPLY
AT THE HOUSEHOLD
DISTRIBUTION PANEL
BY REMOVING THE FUSE
OR SWITCHING OFF THE
CIRCUIT BREAKER.
WARNING–A1l
ranges can tip andinjury could
result. To
3 i4
I@ prevent accidental tipping of the range, attach it to the wall and floor by installing the
Anti-Tip device supplied. (See Installation
In~t!ructions.) To check if the device is installed and engaged properly, carefully tip the range forward until it engages the device.
If you pull the range out from the wall for any reason. make sure the device engages the range when you push the range back.
●
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.
●
Don’t allow anyone to climb, stand or hang on the door,
drawer or range top. They could damage the range and even tip it over, causing severe personal injury.
●
CAUTION: ITEMS OF
INTEREST TO CHILDREN
SHOULD NOT BE STORED
IN CABINETS ABOVE A
RANGE OR ON THE
BACKSPLASH OF A
RANGE—CHILDREN
CLIMBING ON THE RANGE
TO REACH ITEMS COULD
BE SERIOUSLY INJURED.
●
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 result in burns from steam, Do not let pot holders touch hot heating elements. Do not use a towel or other bulky cloth.
●
For your safety, never use your appliance for warming or heating the room.
●
Do not store flammable materials in an oven or near the cooktop.
●
DO NOT STORE OR
USE COMBUSTIBLE
MATERIALS, GASOLINE OR
OTHER FLAMMABLE
VAPORS AND LIQUIDS IN
THE VICINITY OF THIS OR
ANY OTHER APPLIANCE.
●
Keep hood and grease filters
clean to maintain good venting and to avoid grease fires.
●
Do not use water on grease fires. Never pick up a
flaming
pan. Smother flaming pan on surface unit by covering pan completely with well-fitting lid, cookie sheet or flat tray, or if available, use dry chemical or foam type extinguisher.
Flaming grease outside a pan can be put out by covering with baking soda or, if available, a multi-purpose dry chemical or foam type fire extinguisher.
c Do not touch heating elements or interior surface of oven.
These surfaces may be hot enough to burn even though they are dark in color. During and after use, do not touch, or let clothing or other flammable materials contact surface units, areas nearby surface units or any interior area of the oven; allow sufficient time for cooling, first.
Potentially hot surfaces include the cooktop and areas facing the cooktop, oven vent opening and surfaces near the opening, and crevices around the oven door.
Remember: The inside surface of the oven may be hot when the door is opened.
●
When cooking pork, follow the directions exactly and always cook the meat to an internal temperature of at least 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.
●
Do not use oven for a storage
area. Items stored in oven can
ignite.
. Do not let cooking grease or other flammable materials accumulate in or near the range.
(continued on next page)
3
IMPORTANT SAFETY INSTRUCTIONS (continued)
Oven
. Stand away from range when opening oven door. Hot air or steam which escapes can cause burns to hands, face and/or eyes.
. Don’t heat unopened food containers in the oven. Pressure could build up and the container could burst, causing an injury.
s Keep oven vent duct unobstructed.
. Keep oven free from grease buildup.
●
Place oven shelf in desired
position while oven is cool. If shelves must be handled when hot, do not let pot holder contact heating units in the oven.
●
Pulling out shelf to the shelf stop is a convenience in lifting heavy foods. It is also a precaution against burns from touching hot surfaces of the door or oven walls.
c When using cooking or
roasting bags in oven, follow the manufacturer’s directions.
●
Do not use your oven to dry
newspapers. If overheated, they can catch fire.
Self-Cleaning Oven
●
Do not clean 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.
. Clean only parts listed in this
Use and Care Book.
●
Before self-cleaning the oven, remove broiler pan and other cookware.
Surface Cooking Units
.
Use proper pan size—This appliance is equipped with one or more surface units of different size. Select cookware having flat bottoms large enough to cover the surface unit 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 surface units unattended at high heat settings.
Boilover causes smoking and greasy spillovers that may catch on fire.
●
Be sure drip pans and vent ducts are not covered and are
in place. Their absence during cooking could damage range parts and wiring.
●
Don’t use aluminum foil to
line 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, glas<ceramic, earthenware or other glazed containers are suitable for range-top 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 surface units.
c Always turn surface unit to
OFF before removing cookware.
●
Keep an eye on foods being fried at high or medium high heat settings.
●
To avoid the possibility of a burn or electric shock, always be certain that the controls for all surface units are at OFF position and all coils are cool before attempting to remove the unit.
. Don’t immerse or soak removable surface units. Don’t put them in a dishwasher. Do not self-clean the surface units 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.
. 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.
●
Use deep fat thermometer
whenever possible to prevent overheating fat beyond the smoking point.
SAVE THESE
INSTRUCTIONS
4
.
Installing
Your Range
Your range, like many other household items, is heavy and can settle into soft floor coverings such as cushioned vinyl or carpeting.
When nm~ ing the range on this type of lloor-ing” use cw-c. :md it i~ recommended that tlww simple and inexpensi~e instructions be f_ollowed.
The range should bc installed on a
1/4 inch thick sheet of plywood (or simi Iar material ) us t_ollows: 14’hell
tlzt~flo{)r
c%ot(~rifl,q (~ll(lis ([t tll(~l).ollt
(//” th(’ /“(l} l(L/t’,
the L~l-C:l that the I-W1:C wi]] rest on shoLI]d be bLli]t LIp with plyw’oocf 10 the
\aIlle IeYcl or higher
th:ul the floor c(~~eriny.
This mill allou the range to be mol’ed f-or clcun in: or Se
I
\ icing.
For complete
information see
Installation Instructions in the back of this booh.
Leveling the Range
lJe\eling wv-t”~$s are Iouuted on exh corner of” the baw of_ [he range. Rcnlo\c the bottom drawer and you can le\ c1 the range on an uneven floor with the
LIW of’:~ nutdrilrer.
To remove drawer, pull drawer out all the W7ay, tilt up the front and take it out. To replace drawer, inwrt glides at hac~ ~)i
Lh”ilw’er” beyond stop 011 I-angc glides. L ill dtam cr it. ncces \L~rY to insert em i ly. Let f-rent ot” draw CIdown. then push in to c]OSC.
Energy-Saving Tips
Surface Cooking
●
~’ SC
~()()km’ are () f’ med i
LIII1 we igh[ alum inure, w it h t i :ht - titt i ng co Jcrs. and l-lat bottoms which completely Coi’er the heated portion of the iurfxe unit.
“ Cook fresh
vegetables with a minimum amount of’ water in a covered pan.
●
Watch foods when bring i n: them quickly to cooking temperatures at high heat. lk’hen food reaches cooking” temperature. reduce heat immediately to lowest setting that w i] 1 keep it cooking.
●
Use res i dLla] heat with $Llrface cooking whcrrever possible. For example. when cooking eggs in the shell. bring water and eggs to boil, then tLlrn to (JFF position and co~ er cookware with 1 id to complete the cooking.”
Oven Cooking
●
Preheat oven only when necessary. Most foods” will cook sat is f’actori ly without preheating.
lf yOLI
find preheating is necessar~, watch the indicator light, and pLIt food in oven promptly after the
Iigh( goes Outt
. Always turn OY en OFF before removing food.
●
During baking, avoid frequent door openings. Keep door open as short a time m possible if it is opened.
●
Be sure to wipe
Lip excess spillage before starling the seltcleaning operation.
c Cook complete ()~’en meals instead of” just one food item.
Potatoes, other vegetables, and some desserts will cook togetherwith a main-dish ca~serole, meat loaf, chicken or roa~t. Choose foods that cook at the same temperature and in approximately the same time.
●
Use residual heat i n the oven whenek’er possible to finish cooking casseroles, oten meals.
etc. Also add rolls or precooked desserts to wwm ov”cn, LISiIl~
I C SidLlld heat to w“w”nl them.
5
—
6
Features of Your Range
I
—----4 -
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‘‘“
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I!s!
R
qk’
\\
\ \
<
,;
\\
\,
\,
\
tJBP22P
JBP22GP
JBP26GP
JBP26AP
JBP26WP
JBP24GP
JBP25GP
(Note: not all doors
have windows)
———
——— —.——.——— ——
Feature Index (not all models have all features)
1 Surface Unit Controls
~ “ON” I1l~icator Light/Lights for
surf’a~e
units
3 OVEN ON Light
4 Oven Set Control
5 Automatic Oven Timer. Clock and Minute Timer
6 Oven Temp Control
7 Oven Cycling Light
8 Oven CLEANING Light
9 Oven Vent Duct
(Loctited under right rear surface unit.)
1() Calroci” Surface Unit, Trim Rings/Drip Pans
(on models so equipped)
11 Model anLI Serial Numbers
12 Oven Interior Light (on models so equipped)
(Comes on automatically when door is opened.)
13 O\’eIl Shelf sLlpports
14 Oven Light Switch (for models with oven windows)
15 Storage Drawer (on models so equipped)
16 Anti-Tip De\ice
(See installation Instructions.)
17 Bake Unit
(May be lifted gently for wiping oven floor. )
} 8 Oven Shelf
(nLImbers may vary)
19 Broil Unit
Z() Door Latch (
Use for Se] f-clean only. )
21 Broiler Pan and Rack
(on models so equipped) (Do not clean in Self-Cleaning Oven.)
2
22
13
13
22,25
3,27,29
14
13
18
Z()
18
Explained on page
20
22
13
13
13
13
12
8
8
22, 23
— ——
Surface Cooking
See Surface Cooking Guide
Surface Cooking with
Infinite Heat Controls
At both OFF and HI positions, there is a slight niche so control
“clicks” at those positions; “click” on HI marks the highest setting; the lowest setting is LO. In a quiet kitchen you may hear slight
“clicking” sounds during cooking, indicating heat settings selected are being maintained.
Switching heats to higher settings always shows a quicker change than switching to lower settings.
How to Set the Controls
\
I
Ill
Step 1: Grasp control knob and push in.
Step 2: Turn either clockwise or counterclockwise to desired heat setting.
Control must be pushed into set only from OFF position. When control is any position other than
OFF, it may be rotated without pushing in.
Be sure you turn control to
OFF when you finish cooking. An indicator light will glow when
ANY heat on any surface unit is on.
Cooking Guide for Using Heats
(dial settings may differ)
EH—Quick
start for cooking; brings water to a boil.
MEDIUM HI—(Setting halfway between HI and MED) Fast fry.
pan broil: maintains a fast boil on large amounts of food.
MED—Saute and brown: maintains a slow boil on large amounts of food.
MEDIUM LO—(Setting halfway between MED and LO) Cook after starting at HI; cooks with little water in co~>ered pan.
LO—Steam rice, cereal; maintains serving temperature of most foods.
NOTE:
1. At HI, MEDIUM HI settings.
never ieave food unattended.
Boilovers cause smoking; greasy spillovers may catch fire.
2. At MEDIUM LO, LO settings, melt chocolate and butter on small surface unit.
—
Questions & Answers
Q. May I can foods and preserves on my surface unit?
A. Yes, but only use cookware designed for canning purposes.
Check the manufacturer’s instructions and recipes for preserving foods. Be sure canner is flat-bottomed and fits over the center of your Calrod R unit. Since canning generates large amounts of steam, be careful to avoid burns from steam or heat. Canning should only be done on surface units.
Q. Can I cover my drip pans with foil?
A. No. Clean as recommended in
Cleaning Guide.
Q. Can I use special cooking equipment, like an oriental wok, on any surface units?
A. Cookware without flat surfaces is not recommended. The life of your surface unit can be shortened and the range top can be damaged from the high heat needed for this type of cooking.
Q. Why am I not getting the hea
I need from my units even though I have the knobs on the right setting?
. .
. .
and making sure lt 1s cool, check to make sure that your plug-in units are securely fastened into the surface connection.
Q. Why does my cookware tilt when I place it on the surface unit?
A. Because the surface unit is not flat. Make sure that the “feet” on your Cah-od K units are sitting tightly in the range top indentation and the retlector ring is flat on the range surface.
Q. Why is the porcelain finish on my cookware coming off?
A. If you set yOLU- Calrod’ unit higher than required for the cookware material, and leave it, the finish may smoke, crack, pop, or burn depending on the pot or pan. Also, a too high heat for long periods, and small amounts of dry food, may damage the finish.
Home Canning
●
Canning should be done on surface units only.
Pots that extend beyond one inch of cooking element’s trim ring 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 surface unit.
HOWEVER, DO NOT USE
LARGE DIAMETER CANNERS
OR OTHER LARGE DIAMETER
POTS FOR FRYING OR
BOILING FOODS OTHER
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 surface units.
Observe Following Points in Canning
1. Be sure the canner fits over the center of the surface unit. If your range or its location does not allow the canner to be centered on the surface unit, use smallerdiameter pots for good canning results.
2. Flat-bottomed canners must be used. Do not use canners with flanged or rippled bottoms (often found in enamelware) because they don’t make enough contact with the surface unit and take too long to boil water.
RIGHT WRONG
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 range is being operated on low power (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.
9
—
Surface Cooking Guide
Cookware Tips
1. 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 or medium settings. Steel pans may cook unevenly if not combined with other metals.
2. To conserve the most cooking energy, pans should be flat on the bottom, have straight sides and tight fitting lids. Match the size of the saucepan to the size of the surface unit. A pan that extends more than an inch beyond the edge of the trim ring traps heat causing discoloration on chrome trim rings ranging from blue to dark grey.
Food
Cereal
Cornmeal, grits, oatmeal
Cocoa
Coffee
Eggs
Cooked in ~hell
Fried sLinny-side-up
Fried over easy
Cookware
Covered
Saucepan
Uncovered
Saucepan
Percolator
Co\ered
Saucepan
Covered
Skillet
Uncovered
Skillet
Poached
Scranlbled or ome]ets
Covered
Skillet
Uncovered
Skillet
Fruits Covered
Saucepan
Meats, Poultry
BraiwJ: Pot roasts of beef’, lamb or veal; pork steaks and chops
Covered
Skillet
3. Deep Fat Frying. Do not overfill kettle with fat that may spill over when adding food. Frosty foods bubble vigorously. Watch foods frying at high temperatures and keep range and hood clean from a~~lllllulated grease.
Directions and Settings to Start Goking
HI. In co~ereci pan bring w atel” to boi ] before addinz.
cereal.
HI. Stir together water or milk, cocoa I ngred icnts,
Bring Just to a boil.
H]. At first pcrh, sw Itch heat to LO.
HI. CoY~r eggi with cool w :iter. C()\ er
pan, cooh unti I steaming.
MED HI. Melt butter, iidd eggs and coler shlllet.
Hi. Melt butter.
HI, in c(}~ ered pan bring w :iter to :i boll.
HI, Heat butter until light golden in color,
HI. In cot ered p:in bring fruit
:ind
water to boll.
H1. Melt fat. then :idd mc~it.
Switch to MED HI to brow n incat. Add w wer or other liquid.
HI. Preheat \hillet. then grease lightly.
Directions and Settings to Complete Cooking
1.0. then xfd CCIC,II.
Flni\h timing according to ptichgc Lfireclionf.
MED. to c(x)h 1 (w 2 minu[e~ to completely blend Ingrtxlicnts.
LO
(()
ma]nt.iln
gentle
but
~tcad> perk.
LO. COOL on]) 3 to 4 mln Lltc\ iol” Wtt cooked:
15 nlinLltcs
for hard coohwf.
Continue cookin: at ,MED HI u1l(II ~~ hi(cs arc
.JLIJ[ $et. iiboLl[
3 to
5 more minutef.
LO, then ~dd eggs, When b(xtotn~ of egg\ h:i\c ju\t wt,
~~l”d
f’il ] ]} [Lll”ll O\ Cl” 10 COOk other \ idc,
LO. Carefully :idd eggs.
C(mk uncol ered about 5 minutc~ tit MED HI.
MED. Add ~~~
mixture.
Cook. itlrrlng to desired donenes~.
L(). Stir occ:iilon:i]l) iind check for stic~ ins.
LO. Simmer until forA tender.
MED HI or hlED. Brown :ind cook
to
Lfeitred
Lfoncne\s.
turning of cr a~ needed.
Comments they cook;
uw large enough saucepan to prevent boilok er.
Milk boili ol er rapidly. Watch as boiling point approachci.
Percolate 8 to 1 () minute~ fot
8 cup~. lesi for few m cups,
Ii YOU do not co~ er \kl]iet, baste eggm with fat to cook (ops e~enly.
flcmo~ c cooked eggs with flotted ipoon or p:incdw turner.
Eggs continue to set $Ilghtl) after cooking. For omelet do not stir
I:i\t few minutes. When set. fold
In half.
Fresh fruit: LJse 1/4 to 1/2 cup w :iter per pound of fruit.
Dried fruit: Uw w titer w pach~ige directs. Time depends on w hcther trLiit h~i been prew:iked. If not. :illo~$ more c(mking tltme,
Me:it ctin be wasoncci and floured twforc it i~ browned, if dcslred.
Liquid \ ari~tion~ for flavoi- could be wine, fruit or tom:ito juice or
IllCat broth.
Timing: Steaks 1 to 2-inchc\: 1 to
2 hourf. Beef Stew: 2 to 3 hour$.
Pot Ro:ist: 2) to -i hours.
Pan f-r} ing is be~t for thin steaks
:ind chops. If rare is desired, prehe.~t ~killet bef’ot-e adding meat.
Pan-fried: Tender chops; thin steaks up to 3/4-inch; minute steaks; hamburgers; franks and sausage: thin fish fillets
Uncovered
Skillet
10
RIGHT WRONG
>
-A L- NOT
OVER 1 11
Food
Fried Chichcn
Sauteed: Lcsi tender thin steah~ (chuck,
I“olltld. etc.); 1 i \ cl”;
[hlch
or whole fi~h
Slmmcred or ~[ewed meat: ch ichen: c~mled beet: smoked pork:
\tcv, Ill: beef; tOIl~LIC: etc
Covered
Shlllet
Co\crcd Dutch
Oven. Kettle or
I,arge Saucepan i%lelting chocolate, butter. marshmallows
Pancakes or
French toast
Small Unco\ered
Saucepan. Uw
~mall ~urface unit.
Skillet or
Griddle
Pasta
Noodle\ or Spaghetti Co\ered Large
Kettle or Pot
Pressure Cooking
Puddings, Sauces,
Candies, Frostings
Vegetables
Fresh
Cookware
Covered
Skillet
Pressure Cooher or Canner
Uncovered
Saucepan
Co\ered
Saucepan
Directions and Settings to Start Cooking
HI. Melt fat. Switch to MED
HI to brown chicken.
HI. In cold skillet, arrange bacon slices, Cook jus[ until itarting to sizzle.
HI. Melt fat. Switch to MED to brown slowly.
Directions and Settings to Complete Cooking
LO. Cover skillet and cook until tender. Uncover last few minutes.
MED HI. Cook. turning over m needed.
LO Coyer and cook until tender.
HI, Cover meat with water and cover pan or kettle.
Cook until fteaming.
LO. Cook until fork tender. (Water should slowly boil. ) For very large loads, medium heat may be needed.
LO. Allow I () to 15 minutes to melt through. Stir to smooth.
MED Hf. Heat skillet 8 to
10 minutes. Grea\e lightly.
Cook 2 to 3 minutes per side.
HI. In co~ered kettle, bring
~alted water to a boil, uncover and add pasta ~lowly \o boiling doe$ not ~top.
H]. Heat until f’irst jiggle is heard.
Ht. Bring ju$t to boil.
MED HI. Cook uncovered until tender. For large amountf, HI may be needed to keep water at rolling boil throughout entire cooking time.
MED HI f’or foods cooking
10 minutes or Ie\\.
MED for foods over 1() minutes.
LO. To f’inl$h cooking.
Fro/en s2LltfWd: 0111011S; grwn peppcr~: mu~hrooms” : celrry ; C(C
Rice and Grits
C()}ereci
Saucepan
~n~o~ ere~
Skillet
Co\ered
Saucepan
HI. Mea\ure l/2 to 1 inch water in saucepan. Add salt and prepared vegetabtc.
In co~’ered jaucepan bring to boil.
HI, Measure water and salt as above. Add frozen block of vegetable. In co~ered
\aucepan bring to boil.
HI. in skillet melt fat.
H]. Bring salted water to a boll.
MED. Cook 1 pound 10 to 30 or more minutes.
depending on tenderness of \ egetable.
LO. Cook according to time on package.
MED. Add vegetable.
Cook until de~ired tenderness is reached.
LO. Cover and cook according tt) tlrne.
Comments
For crisp dry chicken. co~er on]} after switch in,g to LO for I () minute~,
Uncover and cook. turning occasionally 1 () to 20 m inute~.
A more attention-free method is to start and cook al MED.
Meat may be breaded or marinated in sauce before frying,
Add salt or other seasoning before cooking if’ meat has not been smoked or otherwise cured.
When melting marshmallows, add milk or water.
Thick batter takes slightly longer time. Turn pancakes over when bubbles rise to surface.
Use large enough kettle to prevent boilover. Pasta doubles in \ize when cooked.
Cooker should jiggle 2 to 3 times per minute.
Stir frequently to prevent sticking.
Unco\ered pan requiref more water and longer ti mc.
Break up or \tir a~ needed while cooking,
Turn over or stir vegetable as necessary for even browning.
Rice and grits triple in \olume after cooking, Time at WM. Rice: 1 cup rice and 2 cups w ater—25 minutes. Grits:
1 cup grits and 4 cups water-40 minutef.
11
Automatic Timer and Clock
The Automatic Timer and Clock on your range are helpful devices that serve several purposes.
To Set Clock
TO SET THE CLOCK, push the center knob in and turn the clock hands to the correct time. (The
Minute Timer pointer will move also, let knob out, turn the Timer pointer to OFF.)
Time Bake Uses
Automatic Timer
Using Automatic Timer, you can
TIME BAKE with the oven starting immediately and turning off at the
Stop Time set or you can set both
DELAY START and STOP TIME dials to automatically start and stop oven at a later time of day. It takes the worry out of not being home to start or stop the oven.
Setting the dials for TIME BAKE is explained in detail in the Baking section of this book.
To Set Minute
Timer
The Minute Timer has been combined with the Clock. Use it to time all your precise cooking operations. YoL1’11 recognize the
Minute Timer as the pointer which is different in color and shape than the clock hands.
TO SET THE MINUTE TIMER, turn the center knob, without
pushing in, until pointer reaches number of minutes you wish to time.
(Minutes are marked, up to 60, in the center ring on the clock. ) At the end of the set time, a buzzer sounds to tell you time is up. Turn knob,
without pushing in. until pointer reaches OFF and buzzer stops.
Self-Clean Uses
Automatic Timer
The self-cleaning function on your range uses the Automatic Timer to set the length of time needed to clean whether you wish to clean immediately or delay the cleaning until low energy times such as during the night. See the
Self-Cleaning instructions in this book.
Questions and Answers
Q. How can I use my Minute
Timer to make my surface cooking easier?
A. Your Minute Timer will help time total cooking which includes time to boil food and change temperatures. Do not judge cooking time by visible steam only. Food will cook in covered containers even though yoLl can’t see any steam.
Q. Must the clock be set on correct time of day when I wish to use the
Automatic Timer for baking?
A. Yes, if you wish to set the
DELAY START or STOP TIME dials to turn on and off at set times during timed functions.
Q. Can I use the Minute Timer during oven cooking?
A. The Minute Timer can be used during any cooking function. The
Automatic Timers (DELAY START and STOP TIME dials) are used with TIME BAKE function only.
Q. Can I change the clock while
I’m Time Cooking in the oven?
A. No. The clock cannot be changed during any program that uses the oven timer. You must either stop those programs or wait until they are finished before changing time.
12
—
Using Your Oven
Before Using Your Oven
1. Look at the controls. Be sure you understand how to set them properly. Read over the directions for the Automatic Oven Timer so you understand its use with the controls.
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 follow.
4. Keep this book handy so you can refer to it, especially during the first weeks of getting acquainted with your range.
Oven Controls
The controls for the oven are marked OVEN SET and OVEN
TEMP. The OVEN SET control has settings for
BAKE, TIME
BAKE, BROIL, CLEAN and OFF.
When you turn the knob to the desired setting, the proper heating units are then activated for that operation.
OVEN TEMP control maintains the temperature you set, from WARM
( 150°F.) to BROIL (550”F.) and also at CLEAN (880°F.).
Oven Cycling Light
The Oven Cycling Light glows until the oven reaches your selected temperature, then goes off’ and on with the oven unit(s) during cooking.
PREHEATING the oven, even to high tem~erature settirws. is s~eedv.
J It%ely &kes longer th~n’ 10 ‘ minutes. Preheat the oven only when necessary. Most foods will cook satisfactorily without preheating. If you find preheating is necessary, keep an eye on the indicator light and put food in the oven promptly after light goes out.
Oven On Light
The Oven On light, located to the left of the OVEN SET knob, will glow any time the OVEN SET knob is not in the OFF position.
Oven Light
(on models so equipped)
Oven Interior Shelves
The shelves are designed with stop-locks so that when placed correctly on the shelf supports, they (a) will stop before coming completely from the oven, and
(b) will not tilt when removing food from or placing food on them.
The light comes on automatically when the door is opened. (On models with oven window use switch to turn light on and off when door is closed. )
Switch is located on front of door.
TO REMOVE THE SHELVES from the oven, pull them toward you, tilt front end upward and pull them out.
TO REPLACE, place shelf on shelf support with stop-locks
(curved extension under shelf) facing up toward the rear of the oven. Tilt up front and push the shelf toward the back of the oven until it goes past “stop” on the oven wall. Then lower the front of the shelf and push it all the way back.
Shelf Positions
The oven has four shelf supports—
A (bottom), B, C and D (top).
Shelf positions for cooking food are suggested on Baking, Roasting and Broiling pages.
13 I
Baking
When cooking a food for the first
& time in your new oven, use time uiven on recipes as a guide. Oven thermostats, over a period of years, may “drift” from the factory setting and a difference in timing between an old and a new oven of
5 to 10 minutes is not unusual.
Since your new oven has been set correctly at the factory it is more likely to be accurate than the oven it replaced.
How to Set Your
Range for Baking
Step 1: Place food in oven, being certain to leave about 1 inch of space between pans and walls of oven for good circulation of heat.
Close oven door. During baking, avoid frequent door openings to prevent undesirable results.
How to Set Immediate
Start and Automatic Stop
NOTE: Before beginning, make sure the hands of the range clock show the correct time of day.
Immediate Start is simply setting the oven to start baking now and turn off at a later time automatically.
Remember, foods continue cooking after controls are off.
Step 1: To set Stop Time, push in knob on STOP TIME dial and turn pointer to time you want oven to turn off; for example 6:00. The
DELAY START dial should be at the same position as the time of day on clock.
Step 1: To set start time, push in knob on DELAY START dial and turn pointer to time you want oven to turn on, for example 3:30.
Step 2: To set Stop Time, push in knob on STOP TIME dial and turn pointer to time you want oven to turn off, for example 6:00. This means your recipe called for two and one-half hours of baking time.
NOTE: The time on STOP TIME dial must be later than the time shown on the range clock and
DELAY START dial.
Step 2: Turn OVEN SET knob to
BAKE and OVEN TEMP knob to temperature on recipe or in Baking
Guide.
Step 3: Check food for doneness at minimu~m time on recipe. Cook longer if necessary. Switch off heat and remove foods.
How to Time Bake
(on models with this feature)
The automatic oven timer controls are designed to turn the oven on or off automatically at specific times that you set.
Step 2: Turn OVEN SET knob to
TIME BAKE. Turn OVEN TEMP knob to oven temperature, for example 250”F. The oven will start immediately and will stop at the time you have set.
How to Set Delay
Start and Stop
Delay Start and Stop is setting the oven timer to turn the oven on and off automatically at a later time than the present time of day.
Step 3: Turn OVEN SET knob to
TIME BAKE. Turn OVEN TEMP knob to 250”F. or recommended temperature.
Place food in oven, close the door and automatically the oven will be turned on and off at the times yoLl have set. When cooking is completed, turn OVEN SET to
OFF and remove food from oven.
Oven indicator light(s) at TIME
BAKE setting may work differently than they do at BAKE setting.
Carefully recheck the steps given above. If all operations are done as explained, oven will operate as it should.
14
————
Baking Guide
1. Aluminum pans conduct heat quickly. For most conventional baking, light, shiny finishes generally give best results because they help prevent overbrowning.
For best browning results. we recommend dull bottom surfaces for cake pans and pie plates.
Food
Bread
Biscuits ( X in. thich)
Coffee cake
Corn bread or muffins
Gingerbread
Muffins
Container
Shiny Coohie Sheet
Shiny Metal Pan with satin- i’inish bottom
Cast Iron or Glas\ Pan
Shiny Metal Pan with satin-finish bottom
Shiny Metal Muffin Pan\
Popovers
Quich loaf breud
Yeast bread (2 loave~)
Pluin rolls
Sweet rolls
Cakes
(without shortening)
Angej food
Jelly roll
Sponge
Cakes
Bundt ctikes
Cupcakes
Fruit cakes
Layer
Layer. chocolate
Loaf
Cookies
Brownies
Drop
Refrigerator
Rolled or sliced
Fruits,
Other Desserts
Baked app]e~
CLIStal-Li
Puddings. rice and custard
Pies
Frozen
Meringue
One crust
Two crust
Pastry she~l
Miscellaneous
Baked potatoef
Scalloped dishei souffles
Deep Gla\\ or Cast-Iron Cup\
Metal or Gltiss Loaf Pans
Metal or Glass Loat Pans
Shiny Oblong or Muffin pans
Shiny C)blong or Muffin Pans
A] LI[llln LlfIl
Tube Pan
Metal Jell} Roll Pan
Metal or Ceramic Pan
Metal or Ceramic Pan
Shiny Metal Muffin pans
Metal or Glass Loaf or Tube Pan
Shiny Metal Pan with wtin-finish bottom
Shin~ Metal Pan with satin-finish bottom
Metal or Glass Loaf Pan\
Mettil or Glass Pan\
Cookie Sheet
Coohie Sheet
Coohie Sheet
Foil Pan on Cookie Sheet spread to crujt edges
Gla\\ or S:itin-t’inish Metal Pan
Gluss or S~tin-finish Metal Pan
Gla\\ or S~itin-fini.\h Metti] Pan
Set on Oven Shelf
Glas\ or Metal Pan
Gltis\
B
B
A, B
A, B
B, A
A, B, C
B
B
A
B. A
A. B
B
B
A. B, C
A, B, C
B
A
B
A
A. B
B
A. B
B
B
B
B. C
B, C
B, C
B, C
2. Dark or non-shiny finishes and glass cookware generally absorb heat, which may result in dry, crisp crusts. Reduce oven heat 25”F. if lighter crusts are desired. Rapid browning of some foods can be achieved-by preheating cast-iron cookware.
Shelf
Position
B, C
B, A
B
B
A. B
Oven
Temperature
400°-4750
3500 4000
4000 4500
350°
4000 4250
375°
3500 375”
375°-4?50
375°-4250
.3500 3750
3. Preheating the oven is not always necessary, especially for foods which cook longer than 30 to 40 minutes. For foods with short cooking times, preheating gives best appearance and crispness.
4. Open the oven door to check foo{as little as possible to prevent uneven heating and to save energy.
Time,
Minutes
15-20
20-30
~p+()
45-55
~o_~()
Comments
Canned, refrigerated biscuits take 2 to
4 minutes less time.
Preheat cast-iron pan for crisp crust.
Decrease about 5 minutes for muffin mix, or bake at 450°F. for 25 minutes, then at 350”F. for 10 to 15 minutes.
45-60
45-60
‘45-60
10-25
~()-q()
Dark metal or glass give deepest browning.
For thin rolls, Shelf B may be used.
For thin rolls, Shelf B may be used.
325°-.3750
375°-4000
~~50_~500
350°-3750
?7
jn-~()()o
3500 3750
350°-3750
3500
~~so-~soo
3500 4000
400°-425’
.375°-4000
3500 -
3000-
4000
3 500
400°-425’
~75C-350C
4000 4250
4000 4250
450”
325°-4000 j~5°_j750
300°-3500
30-60
30-60”
50-90
45-70
15-25
40-60
40-60
12-15
60-90
30-60
30-75
30-55
1 ()-15
45-60
45-65
~()_~5
2-4 hrs.
~()_35
25-30
40-60
25-35
1 ()-2()
6-12
7-f 2
Two-piece pan is convenient.
Line pan with waxed paper.
Paper liners produce moister crusts.
Use 300°F. and Shelf B for small or individual cakes.
Bar cookies from mix use same time.
Use Shelf C and increase temp. 25°F.
to 500F. for more browning.
Reduce temp. to 300”F. for large custard.
Cook bread or rice pudding with custard base 80 to 90 minutes.
Large pies use 400”F. and more time.
To quickly brown meringue, use 400°F.
for 8 to 10 minutes.
Custard fillings require lower temperature, longer time.
Increase time for larger amount or size.
15
.— —.
—
Roasting
Roasting is cooking by dry heat.
Tender meat or poultry can be roasted uncovered in your oven.
Roasting temperatures, which should be low and steady, keep spattering to a minimum. When roasting, it is not necessary to sear, baste, cover or add water to your meat.
Roasting is really a baking procedure used for meats.
Therefore, oven controls are set to
BAKE. (YoLI may hear a slight clicking sound, indicating the oven is working properly. ) Roasting is easy; just fo]]ow these steps:
—–----) /-
Step 1: Check weight of meat, and place, fat side
Lip, on roasting rack in a shallow pan. (Broiler pan with rack is a good pan for this. ) Line broiler pan with aluminum foil when using pan for marinating.
cooking with fruits, cooking heavily cured meats. or for basting food during cooking. Avoid spilling these materials on oven
1 iner or door.
Step 2: Place meat in oven on shelf in either A or B position. No preheating is necessary.
Step 4: Most meats continue to cook slightly while standing, after being removed from the oven.
Standing time recommended for roasts is 10 to 20 minutes. This allows roasts to firm up and makes them easier to carve. Internal temperature will rise about 5° to
10”F. If you wish to compensate for temperature increase, remove the roast from the oven (at 5° to
10”F. less than temperature in the guide).
NOTE: You may wish to use
TIME BAKE, as described in the
Baking section, to turn oven on and off automatically y.
Remember that food will continue to cook in the hot oven and therefore should be removed when the desired internal temperature has been reached.
For Frozen Roasts
. Frozen roasts of beef, pork,
]amb, 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, allow more time per pound for larger roasts).
Q Thaw most frozen poultry before roasting to ensure even doneness.
Some commercial frozen poultry can be cooked successfully without thawing. Follow directions given on packer’s label.
Questions and Answers
Q. Is it necessary to check for doneness with a meat thermometer?
A. Checking the finished internal temperature at the completion of cooking time is recommended.
Temperatures are shown in
Roasting Guide on opposite page.
For roasts over 8 lbs., cooked at
300°F. with reduced time, check with thermometer at half-hour intervals after half the time has passed.
Q. Why is my roast crumbling when I try to carve it?
A. Roasts are easier to slice if allowed to cool 10 to 20 minutes after removing from oven. Be sure to cut across the grain of the meat.
Q. Do I need to preheat my oven each time I cook a roast or poultry?
A. It is rarely necessary to preheat your oven, only for very small roasts, which cook a short length of time.
Q. When buying a roast, are there any special tips that would help me cook it more evenly?
A. Yes. Buy a roast as even in thickness as possible, or buy rolled roasts.
Q. Can I seal the sides of my foil
“tent” when roasting a turkey?
A. Sealing the foil will steam the meat. Leaving it unsealed allows the air to circulate and brown the meat.
Step 3: Turn OVEN SET to BAKE and OVEN TEMP to 325”F. Small poultry may be cooked at 375°F.
for best browning.
—
Roasting Guide
1. Position oven shelf at B for small-size roasts (3 to 7 lbs. ) and at A for larger roasts.
2. Place meat fat-side-up, or poultry breast-side-up, on broiler pan or other shallow pan with trivet. Do not cover. Do not stuff poultry until just before roasting.
Use meat thermometer for more accurate doneness. (Do not place thermometer in stuffing.)
Type
Meat
Tender cuts: rib, high quality sirloin tip, rump or top round’fi
Lamb lcg or bone-in shouldet+
Veal shoulder, leg or loin”:
Pork loin. rib or shoulder:~
Ham, precooked
Ham, l-21W
*Fro- boneless rolled rotists over 6 inches thick. add 5 to 10 minutes per pound to times ~i~en above.
Poultry
Chicken or DLICk
Chicken pieces
Turkey
3. Remove fat and drippings as necessary, Baste as desired.
4. Standing time recommended for roasts is 10 to 20 minutes. This a]lows roasts to firm up and makes them easier to carve. Internal temperature wi]] rise about 5° to
10° F. If yoLl wish to compensate for temperature increase, remove the roast from the oven sooner (at
5° to 10”F. less than temperature in this guide).
Oven
Temperature
325’
325°
Doneness
R;u-e:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
5. Frozen roasts can be conventionally roasted by adding
10 to 25 minutes per pound more time than given in guide for refrigerated roasts. ( 10 minutes pa pound for roasts under 5 pounds. )
Defrost poultry before roasting.
Approximate Roasting Time in Minutes per Pound
3 to 5 lbs.
24-30
.30-35
35-45
21-25
~5_30
30-35
6 to 8 Ibs.
18-22
~~-~5
~~-j-j
20-23
24-28
:g-.jj
35-45
35--45
30-40”
30-40”
1() minutes per pound (:my weight)
Under 10 lbs.
20-30”
10 to 15 lbs.
17-20
Internal
Temperature ‘F.
130C- 1 40( -
1500-1 60:
1 70;- I 85-
1 30(’- I 40C
1 SOL
l 60J
1700-185 ‘
1 70’- I 80’7
1 700 180J l25C-130’
1 70”
I
325°
3500
325°
1
Well Done:
Well Done:
Well Done:
3 to 5 lbs.
35-40
35-40
10 to 15 lbs.
~()-’?f
Over 5 Ibs.
30-35
Over 15 Ibs.
15-20
1 85°-190
-
1 85°-190
In thigh:
185G- 190-
— — —
Broiling
I
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 steps to keep spattering and smoking to a minimum.
Step 1: lf Imeat has fat or gristle near edge, cut vertical slashes
(hrough both about ~“
apart. If desired. fat may be trimmed, leaving layer about 1/8” thick.
Step 2: Place meat on broiler rack in broiler pan. Always use rack so fat drips into broiler pan; otherwise juices may become hot enough to catch fire.
Step 3: Position shelf on recommended shelf position as sug~ssted in Broiling Guide. Most brolllng is done on C position, but if your range is connected to 208
Volts,
yOLI may wish to use a higher position.
‘--.
1
Step 6: Turn food only once during broiling. Time foods for first side per Broiling Guide.
Turn food, then use times given for second side as a guide to preferred doneness. (Where two thicknesses and times are given together, use first times given for thinnest food.)
Step 7: When finished broiling, turn
OVEN SET knob to OFF. Serve food immediately, leaving the broiler pan and rack outside oven to cool during meal for easiest cleaning.
Use of Aluminum Foil
Step 4: Leave door ajar a few inches (except when broiling chicken). The door stays open by itself, yet the proper temperature is maintained in the oven.
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. Why should I leave the door closed when broiling chicken?
A. Chicken is the only food recommended for closed-door broiling. This is because chicken is relatively thicker than other foods you broil. Closing the door holds more heat in the oven which allows chicken to cook evenly throughout.
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. ln 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.
Step 5: Turn both OVEN SET and
OVEN TEMP knob to BROIL.
Preheating units is not necessary.
(See notes in Broiling Guide.)
-. —.
Broiling Guide
1. Always Llse the broiler pan and rack that comes with your oven. It is designed to minimize smoking and spattering by trapping
+]LI ices in the shielded lower part of the pan.
2. Oven door should be ajar for all foods except chicken; there is a special position on door which holds door open correctly.
3. For steaks and chops, slash fat evenly around outside edges ot meat.
To slash, cut crosswise throLlgh outer fat surface just to the edge of the meat. Use tongs to turn meat
F()()d
Bacon
Quantity and/or
Thickness
‘: ib. (ilbollt 8 thitl ~llces )
Ground Beef
Well Done I lb. (4 p:lltlc$)
~ to . in. thich
Beef Steaks
Rare
Medium well Done
Rare
Medium
Well Done
Chicken
1 in. [hich
( I to 1 > Ibf. ) l‘ ~l~f. in. thich
(2 to 2“: IbJ. )
1 w’flolc
(2 to 2’/ Ibf. ).
\pl it Iengthw isc
Bakery Products
Bread (Toast) or
Toaster Pastries
English Mu[-t”ins
Lobster tails
(6 to 807.
each)
Fish
2 to -1
~licm
I pkg. (2)
2 (split)
2-4
I -lb.
1 illet~ ~~Ü‹ t(l
/ ~ in. (Inch
I in. thlch Ham slices
(precoohed)
Pork chops
Well Done
Lamb chops
Medium
Well Done
!Medi LI m
Well Done
Wieners and similar precoohed
$tius:~ge$. bratwurjt
2
( ~~• in. ) o ( I in. thick).
;bou( 1 lb.
n ( I in. thich) kout 10 to 12 ()/
7 ( i 111. th[ch ).
ibout 1 lb.
1 -lb. phg. ( i ()) otrer to prevent piercing mea[ and losing jLl ices.
4. If desired, marinate meats or chicken before broil ing, or brush with barbecue sauce last 5 to 10 minutes of broiling only.
5. When w-ranging f’ood on pan, do not let fatty edges hang over sides. Fal that drips could soil the oven.
6. Broiler does not need to be preheated. However, for very thin foods, or to increase browning.
preheat if desired.
7. Frozen steaks can be conventionally broiled by positionirlg the o~’en shelf at next lowest shelf position and increasing cooking ti~me given in this guide
1 X times per side.
80 It your range is connected to
208 Volts, rare steaks may be broiled by preheating broil and positioning the oven shelf one position higher.
Shelf’ First Side Second Side
Position Time, Nlinutes Time, Minutes c
3.
/’ j ;/,
Comments
(’ c
B c c
B c“ c c
B
B c c c c c c c
A
7
1 /:-2
3-4
I 3-16
9
7
13
1()
15
~~
35
5
8
I () l.?
8
10
10
17
4-5
9
7
13
7-8
I 4- I 6
~()-~5
10-15
//’
Do not tLll”ll ()\ er.
5
8
10
13
4-7
10
4-6
I 2-14
Space even]}.
Up to 8 pattiei tukt :dxmt s:une time.
Stetiks lei~ than 1 inch d~ich c~~(~h through before brow n ing. Pan frying i \ recomnlended, Slash fat.
Reduce time about 5 to I () nllnute$ per iidc for cut-up chicken, Bru\h eilch ~ide w 1111 melted buttcl”. Broi I with ihln-iide-dow n first :md broil with d(mr clod.
Sptice CY enl>. Place English muffins cutside-up Jnd brush with buttel”. ii’ de~ired.
CLIt through bach of ~hell. iprcad open.
BrLl$h with melted buttel” before hroi jing and after half of’ broil i ng ti tTw.
Handle :md turn ~cr~ cw”efully. BrLIdl M ith lemon butter beftwe and during cm~hing. if’ desired. Preheat broiler to increase brownin:.
Incre:lw time 5 to 1() minutes per side for
1 ~: inch thick 01” home-cured ham.
Slti\h f’a(.
SIJ\tl t-at.
If desired. \plit suu~age~ in half lengthwise: cut into 5 to 6 inch pieces.
19
Operating the Self-Cleaning Oven
Normal cleaning time: 3 hours
Before Setting Oven
Controls, Check These
Things:
Step 1:
●
Remove broiler pan, broiler rack and other cookware from the oven.
(Oven shelves may be left in oven.
NOTE: Shelves will discolor during the self-clean cycle. )
Step 2:
●
Wipe up heavy soil on oven bottom. If you use soap, rinse thoroughly bef’ore self-cleaning, to pre~ent staining.
Step 4:
●
Close oven door and make sure oven light (D) is off.
Caution: Chrome trim rings around the surface units should never be cleaned in the self-cleaning oven.
Neither should reflector pans of foil or shiny chrome.
How to Set Oven for
Cleaning
Step 1:
●
Turn OVEN SET and OVEN
TEMP knobs to CLEAN. Controls will snap into final position when the CLEAN location is reached.
A. Oven Front Frame
B. Oven Door Gasket
C. Openings in Door
D. Oven Light
Step 3:
●
Clean spatters or spills on oven front flame (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). Never use a commercial oven cleaner in or around self-cleaning oven.
●
Clean top, sides and outside front of oven door with soap and water.
Do not use abrasives or oven cleaners.
Step 2:
. Slide the latch handle to the right as far as it will go.
Step 3:
●
Set the automatic oven timer:
. Make sure both the clock and the DELAY START dial show the correct time of day. When the
DELAY START knob is pushed in and turned, it will “pop” into place when the time shown on the clock is reached.
s Push in and turn STOP TIME knob. Set Stop Time for three hours later than present time of day—for example, if it is 6:00 now, set Stop Time for 9:()().
The oven cycling light (below
OVEN TEMP knob). the
CLEANING light and the OVEN
ON light will glow, indicating that the self-clean cycle has begun.
When the oven reaches a certain temperature, the oven door will lock. The latch handle cannot be moved until oven cleaning is complete and the oven cools down.
Oven door and window (on models so equipped) get hot during selfclean cycle. DO NOT TOUCH.
The oven will smoke the first time you use the self-clean cycle even though you have wiped up any excessive soil. This is normal and should stop in about 10 minutes.
To help control the smoke, turn on the exhaust fan over the range when you use the self-clean cycle the first time.
20
Follow These Steps after
Self-Cleaning
After cleaning is complete, the door will stay locked until the oven cools down. This takes about 30 minutes.
Step 1:
●
When oven has cooled, slide the latch handle to the left as far as it will go and open the door. If the door will not open move the latch handle back to the right, wait an additional 15 minutes and then try again. D
O not force the latch handle.
Step 2:
“ Turn OVEN SET knob to OFF.
Step 3:
. Turn OVEN TEMP knob to
WARM.
NOTE: To start and stop cleaning at a time later than shown on clock, push in and turn DELAY
START di:il to time you wish cleaning to start. Then set STOP
TIME dial for three hours later than the Start Time. Oven will automatically turn on and off at the set times.
Questions and Answers
Q. Why won’t my oven clean immediately even though I set all the time and clean knobs correctly?
A. Check to be sure your DELAY
START dial is set to the same time as the range clock. Also check to be sure latch handle is moved to the right.
Q. If my oven clock is not working, can I still self-clean my oven?
A. No. Your Automatic Oven
Timer uses the range clock to help start and stop the self-cleaning cycle.
Q. Can I use commercial oven cleaners on any part of my selfcleaning 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 cleaned.
Q. Can I clean the Woven
Gasket around the oven door?
A. No, this gasket is essential for a good oven seal, and care must be taken not to rub, damage or move this gasket.
Q. After having just used the oven, I could not move the latch handle. Why?
A. After several continuous hightemperature bakings or broilings, 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 one hour before opening the door. Wipe up the excess soil and reset the clean cycle.
Q. Is the “crackling” sound I hear during cleaning normal?
A. Yes. This is the 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 a slight odor during the first few cleanings.
Failure to wipe oLlt excessive soi] 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 discolor to a deep gray.
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.
21
Care and Cleaning
(See Cleaning Guide)
Proper care and cleaning are impoIlant so yoLw range will give yOLI efficient and satisfactory service.
Follow’ these directions carefully in caring for yOLH- range to assure safe and proper maintenance.
Cooktop
The porcelain enamel cooktop is sturdy but breakable if misused.
This t’inish is acid-resistant.
However, any food spills with a high acid content (such as fnlit juices, tomato or vinegar-) should not be permitted to remain on the finish.
Cleaning Under the Range
The area
LInclcr
the range of models equipped with a bottom drawer can be reached easily for cleaning by removing the bottom drawer. To remove, pLIll drawer oLlt all the way, tilt Llp the front and remove it. To replace. insert glides at back of drawer beyond stop on range
ides. Lift d~-awer if I;ecessary to insert easily. Let front of drawer down, then pLlsh in to close.
r
Removable Oven Door
1
To REMOVE door, open to BROIL position. or where yoLl feel hinge catch slightly. Grasp door at sides: lift door up and away from hinges.
To REPLACE, grasp door at sides.
Line
LIp
door with hinges and push door firmly into place.
22
r r!
Oven Vent Duct
Your range is vented through a duct located under the right rear surface unit. Clean the duct often.
\ /
T b remokre:
●
Make sure unit is cool.
●
Lift
LIp
right rear surface unit.
●
Remove drip pan/trim ring.
●
Lift out oven vent duct.
To replace:
●
Place the part over the oven vent located below the cooktop with opening of the duct under the round opening in the drip pan. It is important that the duct is in the correct position so moisture and vapors from the oven can be re~eased during oven use. NOTE:
Never cover the hole in the oven vent duct with aluminum foil or any other material. This prevents the oven vent from working properly during any cooking cycle.
Lamp Replacement
CAUTION: Before replacing your oven lamp bulb, disconnect the electric power for your range at the main fuse or circuit
breaker panel. Be sure to let the lamp cover and bulb cool completely before removing or replacing them.
—
The oven
Imp
(bulb) is covered with a glass removable cover which is held~n place with a bail-shaped wire. Remove oven door, if desired, to reach cover easily.
To remove:
. Hold hand under cover so it doesn’t fall when released. With fingers of same hand, firmly push back wire bail until it clears cover.
Lift off cover. DO NOT REMOVE
ANY SCREWS.
. Replace bulb with 40-watt home appliance bulb.
To replace cover:
●
Place it into groove of lamp receptacle. Pull wire bail forward to center of cover until it snaps into place. When in place, wire holds cover firmly. Be certain wire bail is in depression in center of cover.
. Connect electric power to range.
Surface Units
Clean the area under the drip pdtrim rings often. Built-up soil,
especially g~ease, may catch fire.
To make cleaning easier, tilt-lock units lift up and lock in the up position, and plug-in units are removable.
Caution: Be sure all controls are turned to OFF and surface units are cool before attempting to lift or remove them.
After 1 ifting the tilt-lock unit or removing a plug-in unit, remove the drip pardtrim rings and clean them according to directions in the
Cleaning Guide. Wipe around the edges of the surface unit opening.
Clean the area below the unit.
Rinse all washed areas with a damp cloth or sponge.
Tilt-Lock (stand-up) Units
(on models so equipped)
Tilt-1ock units cannot be removed.
Do not lift a plug-in unit more than 1 inch. If you do, it may not lie flat on the trim ring when you plug it back in.
Repeated lifting of the plug-in unit more than 1 inch above the trim ring can permanently damage the receptacle.
Separate Drip Pan & Trim Ring
Installation/Removal
/
You can lift a tilt-lock unit upward about 6 inches and it will lock in the up position.
To reposition the tilt-lock unit:
●
Replace the drip pan/trim ring into the recess in the cooktop.
●
If you have a separate trim ring, put it in place over the drip pan.
The drip pan must be under the trim ring.
●
Guide the surface unit into place so it rests evenly.
Plug-In Units
(on models so equipped)
Plug-in units can be removed.
/-’/
&!!i5!s
Lift a plug-in unit about 1 inch above the trim ring—just enough to grasp it—and pull it out.
To replace a plug-in unit:
●
Replace the drip pan into the recess in the cooktop. Make sure opening in pan lines up with receptacle. If you have a separate trim ring, put it in place over the drip pan. The drip pan must be under the trim ring.
●
Insert the terminals of the plug-in unit through the opening in the drip pan and into the receptacle.
●
Guide the surface unit into place so it rests evenly.
Note: The drip pan must be under the trim ring.
CAUTION
●
Do not attempt to clean plug-in surface units in an automatic dishwasher.
●
Do not immerse plug-in surface units in liquids of any kind,
●
Do not bend the plug-in surface unit plug terminals,
●
Do not attempt to clean, adjust or in any way repair the plug-in receptacle,
Adjusting Oven Thermostat
Use the time given in your recipe when using the oven for the first time. Oven thermostats. in tilme, may “drift” from the factory setting and 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. However, if you find that your foods consistently brown too little or too much, you may make a simple adjustment in the thermostat (Oven Temp) knob.
@ III*
@ @
8“
PER NOT
‘+
To adjust the thermostat knob:
1. Pull the knob off the shaft, look at the back of the knob and note the current setting before making any adjustments.
2. Loosen both screws on the back of the knob.
3. If the oven temperature seems too hot, move the top screw toward the word HOTTER. If the temperature seems too cool, move the screw toward the word
COLDER. Each notch changes the temperature by about 8 degrees
Fahrenheit.
4. Tighten the screws.
5. Replace the knob, matching the flat area of the knob to the shaft.
23
— —
Cleaning Guide
NOTE: Let range/oven parts cool before touching or handling.
PART
Bake Unit and
Broil Unit il!letal, including
Chrome Side ‘l’rims and ‘l’rim Strips
●
Soap and Water
Porcelain Enamel and
Painted Surf’aces*
●
Paper Towel
●
Dry Cloth
●
Soap and Water
Inside and Outside
Oven Door*
MATERIALS TO USE
Broiler Pan and Rack
● soap and
Watel”
●
Soap-Fi 1 led Scouring Pad
●
Pht ic Scouring Pad
●
Di ~bw a~her
●
Mild Soap and Water Control Knobs:
Range Top and Oven outside Glass Finish
●
Soap and Water
●
Soap and Water
GENERAL DIRECTIONS
Do not clean the bake unit or broil unit. Any soil will burn off when the unit IS heated.
NOTE: The bake unit is hinged and can be lifted gently to clean the oven floor. If spillo~er, reildue. or oih accumulate~
aroLInd
the bake unit. gently wipe around the unit with warm water.
Drain fat. cool pan and rack \lightly. (Do not let wiled pan and rack stand in oven to cool. )
Sprinkle on detergent. Fill the pan with warm water and spread cloth or paper [owe] oker the rack. Let pan and rack stand for a few minutes. Wash: scour if necessw-y. Rinse and dry.
OPTION: The broiler pan and rack may also be cleaned in a dishwasher.
Pull OH knob$. Wash gently but do not soak. Dry and return control~ to range, making Jure to match flat area on the knob and shaft.
Wash all glas~ with cloth dampened in soapy water. Rinse and polish with a dry cloth. If knobs are remo~’ed. do not allow water to run down inside the surface of glass while cleaning.
Wa\h. rinse, and then polish with a dry cloth.
DO NOT USE steel wool, abrasives, ammonia, acids or commercial oven cleaners.
DO NOT USE oven cleaners, cleansing powders or harsh
abrasives. Thefe might scratch the surface.
DO NOT (-’SE oven cleaners, cleansing powders or harsh abrasives.
It acids should \pill on the range while it is hot. use a dry paper towel or cloth to wipe up right away. When the
\uri’ace has cooled. wash und rinse.
For other \pills. such as fat smatterings, etc.,wash with soap and water when cooled and then rinse. Polish with a dry cloth.
INSIDE OF DOOR: Clean ONLY the door liner outside the gasket. The door is automatically cleaned if the oven is in the \elf-cleaning cycle. DO NOT rub or damage gasket. Avoid getting soap and Water on the gasket or in the
~)peningj on the door. Rin\e well. NOTE: Soap left on liner causes additional stains when oven is reheated.
OUTSIDE OF DOOR: U\e soap and water to thoroughly clean the top. \ides and ti-ont of the ()\en door.
()}en Gasket*
O\en IJiner
●
.Soap and Water
A\oid getting ANY cleaning materials (m the gasket.
Cool before cleaning. Frequent wiping with mild soap and water will prolong the time between tmajor cleanings. Be sure to rinse thoroughly to avoid additional staining. For hea~’y \oiling.
use your Jel f-cleaning cycle often.
O\en Vent Duct
Shelves
t See Self-Cleaning oi en
Directions)
●
Soap and Water
●
,Soap and Water
Remo\e the Oven Vent Duct found under the right rear surface unit. Wash in hot. soapy water and drj and repltice. (Opening should match opening in drip pan. )
YoL]r shel~es cm be cleaned with the self-cleaning function in the ()\ren. For heavy soil. clean by htind and rinse thoroughly’.
‘SmllaQe of marinacie$, fruit iuice~, tomato ~aucei and baitin~ material~ containing acid~ may cause di~coloration. Spillovers ~hould be wiped up
IL i mediately. w lth care being’ tahen to not touch any hot portion of the o}>en. When-the surface is cool, clean and rinse.
PART
Calrod ’ Surface
Unit Coils
Storage Drawer
Chrome-Plated
Trim Rings
Aluminum
Drip Pans
Porcelain Enamel
Drip Pans
MATERIALS TO USE
●
Soap and Water
●
Soap and Water
●
Stiff-B ri \tled Brush
●
Plastic Scouring Pad
GENERAL DIRECTIONS
DC) NOT USE a dishwasher to clean the surface unit coils.
Spatterf and spills burn away when the coils are heated.
At the end of a meal, remove all utensils from the Cal rod unit and heat the soiled units at HI. Let the w)il bul”n off about a minute and switch the units to OFF. AJ oi~ getting cleaning materials on the coils. Wipe off any cleaning materiali with d clamp paper towel before heating the C’ah-od unit.
DO NOT handle the unit before complctel> cooled.
DO NOT attempt to cietin plug-in units in the self-cleaning ot en.
DO NOT immerse plug-in units in anj kind of liquid.
For cleaning, remove drawer by pulling it all the way open. tilt up the front and lift out. Y$’ipe with damp cloth or sponge and replace. Never use harih abrasives or scouring pads.
Clean a$ described below or in the di~hwasher. DO NOT CLEAN IN SELF-CLEANING
OVEN. Rings will discolor. Wipe after each cooking so unnoticed spatter will not burn on next time you cook. To re]mo~e burned-on \patters, use any or all cleaning materiali mentioned. Rub lightly with scouring pad to prevent scratching of the surface.
●
Soap and Water
●
Pla\tic Scouring Pad
●
Dishwasher
Cool pan$ slightly. Soak in detergent and w;ish or scour pans with hot mater. Rinse and drj.
Pans may also be cleaned in the dishwasher.
●
Soap and Water
●
Soap-Filled Scouring Pad
●
Plastic Scouri n.g Pad
Porcelain drip pans can be cleaned in dishwasher, or by hand. After pans cool \lightlj, WA in detergent and hot water. wash with a plastic scouring pad if necessarjr. then rin$e and dry.
—— --— —
25
~
—.
——––
———
Questions?
Use This Problem Solver
PROBLEM
OVEN WILL NOT
WORK
OVEN LIGHT
DOES NOT WORK
FOOD DOES NOT
BROIL PROPERLY
FOOD DOES NOT
ROAST OR BAKE
PROPERLY
POSSIBLE CAUSE AND REMEDY
●
Plug on range is not completely inserted in the electrical outlet.
c The circuit breaker in your house has been tripped, or a fuse has been blown.
●
Oven controls not properly set.
●
Door left in locked position after cleaning.
. Light bulb is loose.
●
Bulb is defective. Replace.
. Switch operating oven light is broken. Call for service.
●
OVEN SET knob not set at BROIL.
“ OVEN TEMP knob not set at BROIL.
. Door not left ajar as recommended.
. Improper shelf position being used. Check Broiling Guide.
●
Necessary preheating was not done.
. Food is being cooked on hot pan.
●
Cookware is not suited for broiling.
●
Aluminum foil used on the broil pan rack has not been fitted recommended.
properly and slit as
●
OVEN SET knob not set on BAKE.
●
OVEN TEMP knob not set correctly.
. Shelf position is incorrect. Check Roasting or Baking Guides.
. Oven shelf is not level.
●
Incorrect cookware or cookware of improper size is being used.
. A foil tent was not used when needed to slow down browning during roasting.
“ Surface units are not plugged in solidly.
●
Trim rings/drip pans are not set securely in the range top.
●
Surface unit controls are not properly set.
CALROD “ SURFACE
~]NITS NO’T
FUNCTIONING
PROPERLY
OVEN WILL NOT
SELF-CLEAN
OVEN DOOR
WON’T LATCH
“ Automatic timer dials not set or not set properly. Clock must be set to time of day and the STOP TIME dial must be set and advanced beyond the time noted on oven clock.
●
The STOP TIME dial was not advanced for long enough.
●
Both OVEN SET and OVEN TEMP knobs must be set at CLEAN setting.
c During the self-cleaning function, a thick pile of spillover in the oven can leave a heavy layer of ash that can insulate the area from further heat.
●
Latch handle not moved to the right.
. Oven may be too hot from previous use. Open oven door to cool oven. When oven has cooled, latch handle can again be moved.
●
OVEN SET knob must be at CLEAN or OFF before latch handle can be moved.
If you need more help... call, toll free:
GE Answer Center
800.626.2000” consumer information service
26
— —.
I
BEFORE YOU BEGIN
Read tiese instructions completely and carefully.
IMPORT~: Save tiese instructions for tie local electrical inspector’s use.
IMPORT~: OBSERW - GOWRNING
CODES AND ORDINANCES.
NOTE TO INST~~R: have tiese kstructions titi tie appfiance after ins-tion is completed.
NOTE TO CONSUMER: Keep &is Use and
Care Guide and Installation Instructions for future use.
N~: ~s appbce must be prope~ @undd.
TOOLS YOU WILL NEED
brge blade screwdriver
Channel lock pliers
—
I
ELECTRl~L REQUIREMENTS
CA~ON, FOR PERSON~ SAF~:
DO NOT USE AN E~NSION CORD ~TH
THIS APPWCE.
~MOW HOUSE FUSE OR OPEN CIRCUIT
BREAKER BEFORE BEGINNING
INSTW~ON.
This apptiance must be suppfied with the proper voltage and frequency, and connected to an individud, properly grounded branch circuit, protected by a circuit breaker or time delay fuse, as noted on the rating plate.
Wiring must conform to National Electric Codes.
Hthe electric service provided does not meet the above specifimtions, it is recommended that a hcensed electrician install an approved outlet.
Because range terrninds are not accessible after range is in position, fletible service conduit or cord must be used.
OUTLET BOX
INSTALLED
MIN.
STEP 1
PREMRE THE OPENING
l~~t’
spacing is recommended from the range to adjacent vertical walls above cooktop surface.
Alow 3011 minimum clearance between surface units and bottom of unprotected wood or metal top cabinet, and 151’ minimum between countertop and adjacent cabinet bottom.
STEP 1
(cont.)
To eliminate the risk of burns or fire by reaching over heated surface units, cabinet storage space above the surface units should be avoided. If cabinet storage is to be provided, the risk can be reduced by installing a range hood that projects horizontally a min. of 5“ beyond the bottom of the cabinets.
NOT LESS THAN
WIDTH OF RANGE
1
1 v
SHADED AREA
27
28
STEP 2
PRE*RE FOR ELECTRIUL CONNECTION
Use only a 3-conductor, or if required a 4conductor range cord set as noted below.
These cord sets are provided with ring type terminals.
The electrical rating of the cord must be
125/250 volts minimum, 40 amperes.
NOTE: Only a 4-conductor cord is to be used when the appliance is installed in a mobile home or where local codes do not permit grounding through the neutral.
STEP 3
1. hcate connector block at the bottom rear of range and remove rear wiring cover.
2. Directly below the connector block is a hole with a knockout ring for accommodating conduit fittings. Brackets provided are used t( support the flexible cord strain relief, which must be securely attached to the cord set.
I
II
STEP 4
3WIRE SYSTEM
Power
Cord Installation-Insert screws
through power cord terminals so that the screws pass through connector block terminals and engage nuts. Tighten screws securely.
1-
SCREW +
9
&
POWER CORD
RING TERMINAL
L
+&
>%
+ POWER
CORD
:~:::CTOR
TERMINAL *
I
MOVABLE
NUT
Cable Direct Insolation-Clamp bare wires
between the connector block terminals and
movable nuts with screws tightened securely.
- . --
FLEXIBLE
MOVABLE
NUT ~
@i
1.
Copper Wiring
Connect the neutral or grounded wire of the supply circuit to the neutral terminal of the connector block, located in the center. The power leads must be connected to the outside
@rass colored) terminals.
—
GROUNDING STRAP
(GROUNDED TO RANGE)
UTRAL
RMINAL
.-1
WARNING: CONNE~OR BLOCK IS
APPRO~D FOR COPPER ~RE
CONNE~ON ONLY.
2. Muminum Wiring
A. Connect length of copper building wire to range terminal block.
B. Splice copper wires to aluminum wiring using special connectors designed and U.L. approved for joining copper to aluminum, and follow the connector manufacturer’s recommended procedure closely.
NOTE: Wire used, location and enclosure of splices, etc., must conform to good wiring practice and local codes.
STEP 5
4*IRE SYSTEM
SPECIAL GROUNDING INSTRUCTIONS
WARNING:
Frame grounded to neutral of appliance through a link. If used in a MOBILE HOME or if LOCAL
CODES do not permit grounding through the neutral:
1) disconnect the link from neutral,
2) use grounding terminal or lead to ground unit in accordance with local codes, and
3) connect neutral terminal or lead to branch circuit in usual manner.
(If the appliance is to be connected by means of a cord set, use 4-conductor cord for this purpose.)
CONNECTOR
/
BLOCK
4TH GROUNDI
GROUND
LUG
STEP 6
ANTI-TIP BRACKET INSTALLATION
1
AN
ANTI-TIP bracket is supplied with instructions for installation in a variety of locations. The instructions include a template, a parts list and a list of tools necessary to complete the installation.
Read the IMPORT~T SAF~ INflRUCTIONS and the instructions that fit your situation before beginning installation.
WARNING
1. Range must be secured by ANTI-TIP bracket supplied.
2. See instructions to install (supplied with bracket).
3. Unless properly installed, range could be tipped by stepping or sitting on door. Injury might result from spilled hot liquids or from range itseti.
Typical installation of Anti-Tip bracket
Attachment to Wall
Bracket
Screw Must Enter
Wood or Metal
Wall Plate
STEP 7
LEVELING THE RANGE
The
range must be leveled. Leveling feet are located on each corner of the base of the range.
Remove the storage drawer and rotate the leveling feet in or out as required. To remove drawer, pull it out all the way, tilt up the front and remove it. To replace, insert glides at back of drawer beyond stop on range glides. Lift drawer if necessary to insert easily.
One of the rear leveling feet will engage the ANTI-
TIP bracket (allow for some side to side adjustment). Nlow a minimum clearance of 1/811 between the range and the leveling foot that is to be installed into the ANTI-TIP bracket.
Check the range for proper installation into the
ANTI-TIP bracket (after the range has been properly installed) by grasping the edges of the
REAR burner holes and carefully attempting to tilt the range forward.
STEP 8
FINAL CHECK
Be sure all switches are in the “off” position before leaving the range.
29
30
Wdll Be There
With tie purchase of your new GE appliance, receive the
— assurance that if you ever need information or assistance from GE, we’ll be there. Ml you have to do is cdl—toll-free!
In-Home Repak
Service
8flo-GE-cAREs
— AGE Consumer Service professional wfll provide expert repair service, scheduled at a time that’s convenient for you. Many GE Consumer Service company-operated locations offer you service today or tomorrow, or at your convenience (7:00 a.m. to 7:00 p.m.
weekdays, 9:00 a.m. to 2:00 p.m. Saturdays). Our factory-trained technicians know your appliance inside and out— so most repairs can be handed in just one visit.
Service Contracts
800-626-~4
You can have the secure feeling that
GE Consumer Service wH1 stall be there after your warranty expires. Purchase a GE contract whtie your warranty is stil in effect and you’ll receive a subs~tid discount. With a mtitipleyear contract, you’re assured of future service at today’s prices.
GEAnswer Center
a
80~62&2000
Whatever your question about any GE major appliance, GE Answer Cente@ information service is available to help. Your cdl—and your question— wfil be answered prompdy and courteously And you can cdl any time. GE Answer Cente@ service is open 24 hours a day 7 days a week.
Telecommunication Detice for the Deaf
Pam andAccessories
8M-626-2002 hdividti qutiled to service their
own appliances can have needed parts or accessories sent direcdy to their home, free of shipping charge!
The GE parts system provides access to over 47,000 parts ... and dl GE
Genuine Rena Par~ are fully warranted. WSA, Masteflard and
Discover cards are accepted.
User maintenance instructions contained in this bootiet cover
p~
dures intended to be performed by any user. Other servicing genedy shotid be referred to qutiled service personnel. Caution must be
=ercised, since improper servicing may muse unsafe operation.
For Customers Wtih
Special Needs...
808.6262000
Upon request, GE will provide Braille controls for a variety of GE appliances, and a brochure to assist in planning a barrier-free kitchen for persons with limited mobdity To obtain these item% free of charge, cdl 800.626.2000.
Consumers with impaired hearing or speech who have access to a TDD or a conventional teletypewriter may cdl 800-TDD-GEAC (800-833-4322) to request information or service.
I
YOUR GE ELECTRIC RANGE
WARRANTY
Save proof of original purchase date such as your sales slip or cancelled check to establish warranty period.
WHAT IS COVERED
FULL ONE-YEAR WARRANTY
For one year from date of original purchase, we will provide, free of charge, pafls and sewice labor in your home to repair or replace any pati of the range that fails because of a manufacturing defect.
This warranty is extended to the original purchaser and any succeeding owner for products purchased for ordinary home use in the 48 mainland states, Hawaii and Washington, D.C. In Alaska the warranty is the same except that it is LIMITED because you must pay to ship the product to the service shop or 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 Care@ servicers during normal working hours.
Look in the White or Yellow Pages of your telephone directory for
GENERAL ELECTRIC COMPANY,
GENERAL ELECTRIC FACTORY
SERVICE, GENERAL ELECTRIC-
HOTPOINT FACTORY SERVICE or GENERAL ELECTRIC
CUSTOMER CARE @ SERVICE.
WHAT IS NOT COVERED
●
Service trips to your home to teach you how to use the product.
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@
800.626.2000
consumer information service
●
Improper installation.
If you have an installation problem, contact your dealer or installer.
You are responsible for providing adequate electrical, gas, exhausting and other connecting facilities.
●
Replacement of house fuses or resetting of circuit breakers.
●
Failure of the product if it is used for other than its intended purpose or used commercially.
●
Damage to product caused by accident, fire, floods or acts of God.
WARRANTOR IS NOT
RESPONSIBLE FOR
CONSEQUENTIAL DAMAGES.
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.
Warrantor: General Electric Company
If further help is needed concerning this warranty, write:
Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225
This book is printed on recycled papec
Pati No. 164 D2588P061
Pub
No.
49-8259
5-91 CG
JBP22P
JBP22GP
JBP24GP
JBP25GP
JBP26GP
JBP26AP
JBP26WP
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