GE JHP56 User manual

Hi-Low Cooking Center
❑
!
Safety instructions ....................2-5
M
Operating Instructions, Tips
Aluminum Foil ........,..,..............4, 15, 18-20
iiid
. . . .,
. . . . . .
>:..,. ?
.!.
Clock Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Exhaust System ....,...........................,,,.2 2, 23
Features.......................................................6.7
HoodExtension............................................23
Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...................12--25
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13-15
Broiling ................................................2• , 21
Light; Bulb Replacement . . . . . . . . . 13, 27, 28
Oven Controls . . . . . . . . . . . . . . . 12, 13, 24
Preheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. 18, 19
Self-Cleaning instructions,.............23-2 5
Shelves ..................12, 14, 15, 18, 24,30
Timed Baking . . . . . . . . . . . . . . . . . . . 16, 17
Surface Cooking .............,................,,.....8-IO
Canning Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Control Settings .,.............,,....................8, 9
Cookware Tips
.,..............,.................,,,9, 10
Cooktop Comparison ........,..,,.................,.8
Vent Duct ..................................................4, 28
Care and Cleaning
Plug-In Surface Units ....................,,,,..,.......26
DoorRemoval...............................................29
Light Bulb Replacement ,.........,..,...,.,......:.27
Self-Cleaning Instructions ......,..........23 -25
H
- ,@
Problem Solver..,................,..,32, 33
Thermostat Adjustment–
Do It Yourself . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...........17
More questions ?..,cali
GE Answer Center” 800.626.2000
Installation
Flooring.............................................................5
Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Consumer Services ...,..............35
Appliance Registration ..........,......................2
Important Phone Numbers ............,,,........35
ModelandSerialNumbers...,............,.........2
Removal of Packaging Tape
...........,.,.,,,,.....2
Warranty ........................................Back Cover
GE Appliances
Model JHP56
164D2966P058

HELP US HELP YOU...
—
Before using your cooking center,
Write down the model and serial numbers.
read this guide carefully.
You’ll find them cm a label cm the front frame behind
It is intended to help you operate and maintain your the storage drawer.
new cooking center properly. These numbers are also on the Consumer product
Keep it handy for answers to your questions. Ownership Registration Card that
calme with your
If you don’t understand something or need more help,
cooking center. Before sending in this card, pletise
write (include your phone number): write these numbers here:
Consumer Affairs
GE Appliances
Appliance Park
Louisville, KY 40225
How to Remove Packaging Tape
To assure no damage is done to the finish of the
product, the safest way to remove the packaging tape
adhesive on new appliances is an application of a
household 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
surfoce.
NOTE: The plastic tape must be removed from the
chrome trim on cooking center parts. It cannot be
removed
if it is baked cm.
Model Number Serial Number
Use these numbers in any correspondence or service
calls concerning your cooking center.
If you received a damaged
cooking center...
Immediately contact the dealer (or builder) that solLI
yOLI the cooking center.
Save time and money.
Before you request service...
Check the Problem Solver in the back of this guide.
It lists caLlses of rninol” operating problems that yoLl
can correct yourself.
—
IF YOU NEED SERVICE
To obtain service, see the Consumer Services page in
the back of this guide.
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
Z() 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.
—
● Fluorescent light bulbs contain mercury.
If your model has a surface light, you must
recycle the fluorescent light
bulb according to
local, state and federal codes.

,en using electrical appliances, basic safety
precautions should be followed, including
the following:
● Have the installer show you the location of’ the
circuit breaker or fuse.
Mark it for easy reference.
● Use this appliance only for its intended use
as described in this guide, Do not use corrosive
chemicals or vapors in this appliance. This cooking
center is specifically designed to heat or cook food,
and is not intended for laboratory or industrial use.
● 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 cooking center unless it is
specifically recommended in this guide.
All
other servicing should be referred to a qualified
technician.
● Before performing any service, DISCONNECT
THE COOKING CENTER POWER SUPPLY
AT THE HOUSEHOLD DISTRIBUTION
- PANEL BY REMOVING THE FUSE OR
WITCHING OFF THE CIRCUIT BREAKER.
“ Do not leave children alone-children should
no{ 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.
c CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED IN
CABINETS ABOVE A COOKING CENTER
OR ON THE BACKSPLASH OF A COOKING
CENTER—CHILDREN CLIMBING ON THE
COOKING CENTER TO REACH ITEMS
COULD BE SERIOUSLY INJURED.
c Never wear loose-fitting or hanging garments
while using the appliance.
Be careful when
reaching for items stored over the range.
Flammable material could be ignited if brought in
contact with hot surface units or 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 surface units or heating
elements. Do not use a towel or other bulky cloth.
● Teach children not to play with the controls or
any other part of the cooking center.
● Never leave the oven door open when you are
not watching the cooking center.
● For your safety, never use your appliance for
warming or heating the room.
● Do not leave paper products, cooking utensils
or food in the oven when not in use.
● DO NOT STORE OR USE COMBUSTIBLE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS
IN THE VICINITY OF THIS OR ANY
OTHER APPLIANCE.
c Keep the hood and grease filters clean to
maintain good venting and to avoid grease fires.
● Do not store flammable materials in an oven or
near the cooktop.
● Always keep dish towels, dish cloths, pot
holders and other linens a safe distance from
your cooking center.
● Always keep wooden and plastic utensils and
canned food a safe distance away from your
cooking center.
● Always keep combustible wall coverings!
curtains or drapes a safe distance from your
cooking center.
● Do not let cooking grease or other flammable
materials accumulate in or near the cooking
center.
● Do not use water on grease fires.
Never pick up a flaming pan.
Turn the controls off. Smother a
flaming pan on a surface unit by covering the
pan completely with a well-fitting lid, cookie
sheet or flat tray. Use a multi-purpose dry
chemical or foam-type fire extinguisher.
Flaming grease outside a pan can be put out
by covering it with baking soda or, if available,
by using a multi-purpose dry chemical or foam-
type fire extinguisher.
Flame in the oven can be smothered completely
by closing the oven door and turning the oven off
or by using a multi-purpose dry chemical or foam-
type fire extinguisher.
(continued next page)
3

IMPORTANT SAFETY INSTRUCTIONS
(continued)
● Do not touch the surface units, the heating
elements or the interior surface of the 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 the surface units, the areas
nearby the surface units or any interior area of the”
oven; allow sufficient time for cooling, first.
Potentially hot surfaces include the cooktop, areas
facing the cooktop, oven vent opening, surfaces
near the opening, crevices around the oven door
and metal trim parts above the door.
Remember: The inside surface of the oven may
be hot when the door is opened.
● When cooking pork, follow the directions
exactly and always cook the meat to an internal
temperature of at least
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,
Ovens
● Stand away from the cooking center when
opening an 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 vent duct unobstructed.
&
● Keep the oven free from grease
buildup.
.,:: --:: .
‘ ‘>’ ‘“ * Place the oven shelves in the desired
position while the oven is cool. If the shelves
must be handled when hot, do not let pot holder
contact the heating elements 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.
● When using cooking or roasting bags in the
oven,
follow the manufacturer’s directions.
● 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.
c Do not use your oven to dry newspapers.
If overheated, they can catch fire.
4-
Self-Cleaning Oven (lower)
● Do not clean the 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 Guide.
● Before self-cleaning the oven, remove the
broiler pan, rack and other cookware.
● Be sure to wipe up excess spillage before
starting the self-cleaning operation.
● If the self-cleaning mode malfunctions, turn
the oven off and disconnect the power supply.
Have it serviced by a qualified technician.
Surface Cooking Units
G
Q Use proper pan size—Select
~>.- cookware having flat bottoms large
–
l-~
enough to cover the surface unit
heating element. The use of undersized
cookware will expose a portion of the surface unit to
direct contact and may result in ignition of clothing.
Proper relationship of cookware to surface unit will
also improve efficiency,
● Never leave the surface units unattended at
high heat settings.
Boilovers cause smoking and
greasy spillovers that may catch on fire.
● Be sure the drip pans and vent are not covered
and are in place.
Their absence during cooking
could damage cooking center parts and wiring.
● Do not use aluminum foil to line the drip pans
or anywhere in the oven except as described in
this guide. Misuse could result in a shock, fire
hazard or damage to the cooking center,
● Only certain types of glass, glass/ceramic,
earthenware or other glazed containers are
suitable for cooktop service;
others may break
because of the sudden change in temperature.
● 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.
—

Always turn the surface units 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 the off position and all
coils are cool before attempting to lift or remove
a surface unit.
0 Do not immerse or soak removable surface
units. Do not put them in a dishwasher. Do
not self-clean the surface units in the oven.
c 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.
● When flaming foods are under the hood, turn
the fan off. The fan, if operating, may spread
the flame.
● 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 a deep fat thermometer whenever
possible
to prevent o~erheating fat beyond
the smoking point.
Exhaust System
● Use care when cleaning the vent hood filter.
Corrosive cleaning agents, such as lye-based
oven cleaners, may damage filter.
● Clean vent hood often. Do not allow grease
to build up on the hood or the filter.
● Never try to move a pan of hot fat, especially a
deep fat fryer. Wait until the fat has cooled.
‘ Foods for frying should be as dry as possible.
SAVE THESE
Frost on frozen foods or moisture on fresh foods
INSTRUCTIONS
can cause hot fat to bubble up and over the sides
of the pan.
Your cooking center, like so many other household When the floor covering ends
at the front of the
items, is heavy and can settle into soft floor coverings
cooking center, [he area that the cooking center will
such
x cushioned viny 1. When moving the cooking rest
on should be built up with plywood or similar
center on this type of flooring,
usc care. material to the same level or higher than the
floor
Do not install the cooking center over kitchen covering. This will allow the cooking center to be
carpeting unless you place
an insulating pad or sheet moved for cleaning or servicing.
of l/4-incil thick plywood between the cooking center
and carpeting.
LEVELING THE COOKING CENTER
Leveling screws are located on each corner of the
base of the cooking center. By removing the bottom
drawer, you can level the cooking center on an uneven
.- floor with the use of a nutdriver.
ro remove drawel”, pllti drawer out all the wtiy. tilt up
%
:’.
‘.
. . .
the front and take it out. To replace ch”awer, insert
W&’
@ ides ~~t b:l~k Of drawer beyond s[op on :] ides. Lift
drawer if necessary to insert easily. Let front Ot
w
\
\
A
./
/“””
//
,.//
(irawer doun. then push i n t~~ close.
5.

.—,—
FEATURES OF YOUR COOKING CENTER
@
Model JHP56
6

. pper Oven and Control Panel
1 Oven Vent
2 Vent Hood Grease Filter
(behind the Hood Extension)
3 Vent Hood Extension
4 Upper Oven Interior Light
5 Automatic Oven Timer
Clock and Minute Timer
Upper Oven/Lower Oven Controls
6 Oven Set Control Knobs
Lower Oven & Storage Drawer
See page See page
13
4,28 24 Oven Light Switch
Use to turn lower oven light on during
cooking when oven door is closed.
22
4,20,28
3, 14, 18,
21,24
25 Broil Element
23
26 Oven Shelf Supports
27 oven Shelves with Stop-Locks
(curved extensions) for safety facing up
toward rear of oven.
27
8,9, 12,
13,31
12, 14,
15, 18
24, 30
12, 13,
18, 24
12, 13, 17,
18, 24, 3 I
12
4.28
28 Bake Element
May be lifted gently for wiping
oven floor.
7
8
Oven Temp Control Knobs
Oven Cycling Lights
4,23,29
Each light
gl[;ws until oven reaches
30 Oven Cleaning Light
Glows during self-cleaning when
all controls are set. Cycles off and
on with the oven heating elements after
oven reaches cleaning temperature.
31 Oven Door Latch
Use for self-cleaning cycle only.
32 Lower Oven Interior Light
Comes on automatically when door
is opened.
24
selected te~lperature, then goes off
and on
durin~ cooking with the heating
elements
as temperature is maintained.
9 Surface Unit Control Knobs
8, 31
10 Surface Unit “On” Indicator Light
23–25
8
.11 Surface Light Switch
Exhaust Fan Switch
13 Upper Oven Light Switch
9.27 13,28
22
13
33 Broiler Pan and Rack
Do not clean in the self-cleaning oven.
4, 18,20,
21,28
4, 20,
28
14 Broil Element
15 Shelf Supports (removable)
—.
16 Oven Shelf
17 Bake Element
30
~ Model and Serial Numbers
2
30
5.29 35 Storage Drawer
4,28
Cooktop
See Page
18 Cooktop Light 9,
27
~)” Rimovable Grease Filters
~~
(Two, for over cooktop venting)
20 Oven Vent Duct 4,
~g
(Centered under right rear surface unit.)
= Plug-In Surface Units 3.4,
(May be removed when cleaning
8-10,26
under unit. )
22 Porcelain Drip Pans 3, 4,
~(j
23 Cooktop
3,4,
—
8-10, 26
7

.——
HOW DOES THIS COOKTOP COMPARE
TO YOUR OLD ONE?
—
Your new cooktop has electric coil surface units. The best types of cookware to use, plus heat-up
and
If you are used to cooking with gas burners or other cool-down times, depend upon the type of burner or
types of electric cooktops, you will notice some surface unit you have.
differences when you use electric coils. The following chart will help you to understand the
differences between electric coil surface units and any
other type of cooktop you may have used
in the past.
‘Iype of Cooktop
Electric Coil
Radiant
(Glass Ceramic)
Cooktop
o
Induction
,,!1111//,,
..1 ! ( l,,,,,,...,=
-+ .“\!!l/.,*. ==
>--=.
. . .
. . .
==<=.,,,,,,...-—,,.=,.~s
=-,/’+/, ,,,,,.,,,.
%,,,,,\\\
Solid Disk
o
—.
2 ‘
Description
Flattened metal
tubing containing
electric resistance
wire suspended
over a drip pan.
Electric coils
umicr a glass-
ceramic cooktop.
High frequency
induction coils
under a glass
surface.
Solid cast iron
disk sealed to the
cooktop surface.
Regular or sealed
gas burners use
either LP gas
or natural gas.
How it Works
Heats by direct crm[act with (he pan md by heating the air under the pan. For best
cooking results, usc good quality pans. Electric coils arc more forgiving of
wm-pcd pans than radiant or solid disks. Heats up quickly but does not change
heat settings as quickly m gas or induction. Electric coils stay hot enough to
continue cooking
for a shor[ time after they m turned of’f.
Heat travels [() the glass surl’ace and then [o the cookware, so pans must be flat on
the bottom
For good cooking results. The glass cook[op stays hot enough to
continue cooking
after it is turmxi off. Remove the pan from the surface unit if
you want cooking to stop.
Pans must be made of ferrous metals (metal that attracts a magnet). Heat is
produced by a magnetic circuit between (be coil and (he pm. Heats up right away
and changes heat settings
right away, like a gas cooktop. After turning the control
off, the glass cooktop is hot trom [he heat of the pan, but cooking stops right away.
Heats by direct contact with the pan, so pans must be flat on the bottom for good
cooking results. Heats up and COOIS down more slowly than electric coils. The
disk stays hot enough to continue cooking after it is turned off. Rcmove the pan —
from the solid disk if you want the cooking to stop.
Flames heat the pans directly. Pan flatness is not critical to cooking results, but
pans should be well balanced. Gas burners heat the pan right away and change
heat settings right awa).
When you turn the control off, cooking stops right away.
SURFACE CONTROLS
At both the OFF and the HI positions, there is a slight Switching heats to higher settings always shows
niche so the control “clicks” at those positions; HI quicker change than switching to lower settings.
marks the highest setting; the lowest setting is the
word WM. In a quiet kitchen, you may hear slight
“clicking” sounds during cooking, indicating the heat
settings selected are being maintained.
a
How to Set the Controls
1. Grasp the control knob
The control knob must be pushed into set only
and push in.
from the OFF position. When the control is in any
2. Turn the knob either
position other than OFF, it may be turned without
clockwise or
pushing it in.
counterclockwise to the
Be sure you turn the control knob to OFF when you –
desired heat setting. finish cooking.
The surface unit “on” indicator light will glow when
ANY surface unit is on. ~

;ooking Guide for Using the Heat Settings
HI—Quick start for cooking; bring water to boil.
MED HI—Fast fry, pan broil; maintain fast boil on
large amount of food.
MED—Sauti and brown; maintain slow boil on large
amount of food.
LO—Cook after starting at HI; cook with little water
in covered pan.
WM—Steam rice, cereal; maintain serving
temperature of most foods.
NOTE:
● At HI, MED HI, never leave food unattended.
Boilovers cause smoking; greasy spillovers may
catch fire.
. At WM, LO, melt chocolate, butter on a small unit.
Light over the Surface Units
Push the surface light switch button located under the control panel and the
light comes on. Push again and the light goes off.
SURFACE COOKWARE TIPS
Cookware
Use medium- or heavy-weight cookware. Aluminum
Right
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.
L
For best cooking results pans should be flat on the
4 L
bottom. Match the size of the saucepan to the size of
Not over 1 inch
the surface unit. The pan should not extend over the
edge of the surffice unit more than ] inch.
Wrong
Over 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.
(Cwitinued next pnge)
9

SURFACE COOKWARE TIPS
(continued)
Wok Cooking
—
Do not use woks that have
‘erecommendthat ~ theringinp,ace:anbe ““”
you use only a flat-
support rings. Use of these
bottomed wok. They are types of woks, with or without
available at your local
retail store.
< * dangerous. Placi’ng 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.
HOME CANNING TIPS
Canning should be done on the surface units only.
HOWEVER, DO NOT USE LARGE-DIAMETER
Pots that extend beyond one inch of the surface unit
CANNERS OR OTHER LARGE-DIAMETER
are not recommended for most surface cooking.
POTS FOR FRYING OR BOILING FOODS
However, when canning with a water-bath or pressure OTHER THAN WATER. Most syrup or sauce
canner, large-diameter pots may be used. This is mixtures—and all types of frying—cook at
because boiling water temperatures (even under temperatures much higher than boiling water.
pressure) are not harmful to the cooktop surfaces Such temperatures could eventually harm the
surrounding the surface units. cooktop surfaces surrounding the surface units.
Observe the Following Points in Canning
1. Be sure the canner fits over the center of the
surface unit. If your cooking center or its location
does not allow the canner to be centered on the
surface unit, use smaller-diameter 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.
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.
10

. he automatic timers and clock on your cooking center are helpful devices
that serve several purposes.
To Set the Clock
Push the center knob in and turn the clock hands to the correct time. (If the
automatic timer pointer should move also, let the knob out and turn the
timer pointer to OFF. )
To Set the Minute Timer
The minute timer has been combined with the clock.
Use it to time all your precise cooking operations.
\\\’ ~ I ‘,/
la ,,,, start
\
YoLI’11 recognize the minute timer as the pointer which
<9 Q &
is different in color and shape than the clock hands.
0=
-.
>, .<
To set the minute timer, turn the center knob,
“/! ( y, !!t’
Pasll to set
without pushing in, until the pointer reaches the
\\ ‘i~[)~, * ~
number of minutes you wish to time. (Minutes are
,..’
‘<
marked, up to 60, in the center ring on the clock. )
0=
<9 m ~
At the end of the set time, a buzzer sounds to tell you
;. .<
:.@
12
V+
.$$4,
.$,~\o
4 _&
&
9g
.3
*-
*4//,lbb.4*
time is up. TUrn the knob, without pushing in, until
‘2/, ,7, ,,<’
stop
the pointer reaches OFF and the buzzer stops.
Timed Baking Using the Automatic Timers Self-Cleaning Using the Automatic Timers
Using the automatic timer, you can Time Bake with The self-cleaning function of the lower oven uses the
the oven starting immediately and turning off at the
Stop Time set, or set both Start and Stop dials to automatic timers to set the length of time needed to
clean, whether you wish to clean immediately or
automatically start and stop oven at a later time of delay the cleaning until
low energy times, such as
day. It takes the worry out of not being home to start during the night.
or stop the oven. See the Operating the Self-Cleaning Oven section.
See the Timed Baking section.
Questions and Answers
Q. How can I use the minute timer to make surface Q. Can I use the minute timer during
cooking easier? oven cooking?
A.
Q. Must the clock be set on correct time of
A. The time of day on the clock should not be
The minute timer will help you time the total
A. The minute timer can be used during any
cooking period, which includes time to boil food cooking function. The automatic timers (Start
and change temperatures. Do not judge cooking and Stop dials) are used with the Timed Baking
time by visible steam only. Food will cook in and Self-Cleaning functions.
covered containers even though you cannot see
Q. Can I change the time of day on the clock while
any steam.
I’m Timed Baking in the oven?
day when I wish to use the automatic
timers for baking?
changed during any program that uses the oven
timer. You must either stop those programs or wait
A. Yes, if yOLI wish to set the Start or Stop dials to until they are finished before changing the time.
turn on and off at
set times during timed functions.
11

USING YOUR OVEN
—
Before Using the Upper or Lower 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 the oven interiors. Look at the shelves.
Take a practice run at removing and replacing
them properly, to give sure, sturdy support.
3. Read over the information and tips that follow.
4. Keep this guide handy so you can refer to it,
especially during the first weeks of using your new
cooking center.
NOTE: You may notice a “burning” or “oily” smell
the first few times you turn the oven on. This is
normal in a new oven and will disappear in a short
time. To speed the process in the lower oven, set a
self-clean cycle for a minimum of 3 hours. See the
Operating the Self-Cleaning Oven section.
Oven Controls
The controls for the ovens are marked OVEN SET
and OVEN TEMP. OVEN SET has settings for
BAKE, TIME BAKE, BROIL, CLEAN (lower oven
only) and OFF. When you turn the knob to the desired
setting, the proper heating elements are then activated
for that operation.
OVEN TEMP maintains the temperature you set,
from WM ( 150°F.) to BROIL (550°F.), and also at
CLEAN
(800°F.).
OVE~ SET OVEN TEMP
@@
. . .
28.
~.
$
\’
Lower oven controls
An Oven Cycling Light glows until the oven reaches
your selected temperature, then goes off and on with
—
the oven element(s) during cooking.
Oven Shelves
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.
When placing cookware on a shelf, pull the shelf out
to the bump on the shelf support. Place the cookware
on the shelf, then slide the shelf back into the oven.
This
will eliminate reaching into the hot oven.
To remove a shelf from either oven, pull the shelf
toward you, tilt the front end upward and pull it out.
To replace, place the shelf on the shelf support with
the stop-locks (curved extension under
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
goes past the bump on the shelf support. Then lower
the front of the shelf and push it all the way back.
—
12

~lelf Positions
Both ovens have four shelf supports identified in this
illustration as A (bottom), B, C and D (top).
Shelf positions for cooking are suggested in the
Baking, Roasting and Broiling sections.
Oven Lights
The upper oven light is controlled by a switch at the
bottom of the control panel.
The lower oven light comes on automatically when
the door is opened. Use the switch to turn the light on
and off when the door is closed. The switch is located
above the door of the lower oven.
BAKING
Do not lock the lower oven door with the
If you think an adjustment is necessary, see the
latch during baking. The latch is used for
Adjust the Oven Thermostat section. It gives easy
self-cleaning only.
Do It Iburself instructions on how to adjust the
Your oven temperature is controlled very accurately thermostat.
using an oven control system. It is recommended
NOTE: When the oven is hot, the top and outside
that you operate the oven for a number of weeks to surfaces of the cooking center get hot too.
become familiar with your new oven’s performance.
How to Set an Oven for Baking
To avoid possible burns, place the shelves in the
OVE~ SET OVEN TEMP
correct position before you turn the oven on.
1. Turn the OVEN SET knob to BAKE and the
OVEN TEMP knob to the temperature you desire.
2. Turn the OVEN SET knob to OFF when finished.
(cwztinf4ed Hei-t page)
.@@
13

BAKING
(continued)
Oven Shelves
Arrange the oven shelf
or shelves in the
desired locations while
the oven is cool. The
correct
shelf position
depends on the kind of
food and the browning
desired. As a general
rule, place most foods
I I
Type of Food Shelf Position
I
Angel food cake
A
Biscuits or muffins B or C
Cookies or cupcakes B or
C
Brownies
1 ‘(’’”CJ
in Lhe middle of the oven, on either shelf positions
Layer cakes B or C
B or C. See the chart for suggested shelf positions.
Bundt or pound cukes A or B
Pies or pie shells B or C
Frozen pies A (on cookie sheet)
Casseroles B or C
Roasting A
01” B
Preheating
Preheat the oven if the recipe calls for it. Preheat Preheating is necessary for good results when baking
means bringing the oven up to the specified cakes, cookies, pastry and breads. For most casseroles
temperature before putting the food in the oven. and roasts, preheating is not necessary. For ovens
To preheat, set the oven at the correct temperature— without a preheat indicator light or tone, preheat
selecting a higher temperature does not shorten the
10 minutes. After the oven is preheated place the
preheat time. food in the oven as quickly as possible to prevent heat
from escaping.
Baking Pans
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that
will occur.
● Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
● Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
● Glass baking dishes also absorb heat. When baking
in glass baking dishes, the temperature may need to
be reduced by
25”F.
Pan Placement
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
Pans should not touch each other or the walls of the
oven. Allow 1- to 1 X-inch space between pans as well
as from the back of the oven, the door and the sides.
If you need to use two shelves, stagger the pans so
one is not directly above the other.
14

~aking Guides
When using prepared baking mixes, follow the package recipe
or instructions for the best baking results.
Cookies
When baking cookies, flat cookie sheets (without
sides) produce better-looking cookies. Cookies baked
in a jelly roll pan (short sides all around) may have
darker edges and pale or light browning may occur.
Do not use a cookie sheet so large that it touches the
walls or the door of the oven. Never entirely cover a
shelf with a large cookie sheet.
For best results, use only one cookie sheet in the oven
at a time.
Pies Cakes
For best results, bake pies in dark, rough or dull pans When baking cakes, warped or bent pans will cause
to produce a browner, crisper crust. Frozen pies in foil uneven baking results and poorly shaped products.
pans should be placed on an aluminum cookie sheet A cake baked in a pan larger than the recipe
‘-or baking since the shiny foil pan reflects heat away recommends will usually be crisper, thinner and
rom the pie crust; the cookie sheet helps retain it. drier than it should be. If baked in a pan smaller than
recommended. it
may be undercooked and batter may
overflow. Check the
~ecipe to make sure the pan size
used is the one recommended.
Aluminum Foil
Never entirely cover a shelf with aluminum foil.
This will disturb the heat circulation and result in
poor baking. A smaller sheet of foil may be used
to catch a
spillover by placing it on a lower shelf’
several inches below the food.
Don’t Peek
Set the timer for the estimated cooking time and do DO NOT open the door to check until the minimum
not open the door to look at your food. Most recipes time. Opening the oven door frequently during
provide minimum and maximum baking times such cooking allows heat to escape and makes baking
as “bake 30-40 minutes.” times longer. Your baking may also be affected.
15

TIMED BAKING
How to Time Bake
Do not lock the lower oven door with the
\>%l&J, /
latch during baking. The latch is used for
, ,,
start
,.
‘<
self-cleaning only.
0=
:9 C3 &
The automatic oven timer controls are designed
//,,,,,
q, ,,<’”
to turn either oven on or off automatically at
P.asn to seT
\\\,$ II I ,,/
specific times that you set. Examples of Immediate
,.
12 ‘.,/
Start and Automatic Stop (oven turns on now and
0=
-.
::9 Q =
you set it to turn off automatically) or Delay Start
/,,,
.<
~ @
12
@’j&
& .,O
*
9~” “~: 3
%+
.0,>
%%!.l[ W*I
J
and Automatic Stop (setting the oven to turn on
/,, ,y! \)Y’
stop
automatically at a later time and turn off at a preset
stop time) will be described.
NOTE: Before beginning, make sure the clock shows
the correct time of day.
To set the clock, push the center knob in and turn the
clock hands to the correct time.
How to Set Immediate Start and Automatic Stop
To avoid possible burns, place the shelves in the NOTE: Foods that are highly perishable such as milk,
correct position before you turn the oven on. eggs, fish, stuffings, poultry and pork should not be
The oven will turn on immediately and cook for
a
allowed to sit out for more than one hour before or after
selected length of time. At the end of the Cook Time,
cooking. Room temperature promotes the growth of —.
the oven will turn off automatically. harmful bacteria. Be sure that oven light is off because
1. To set the Stop Time, push in the knob on the Stop
heat from the bulb will speed harmful bacteria growth.
2.
Dial and turn {he poin~er to the time you want the’
oven to turn off; for example, 6:00. The Start Dial
should be at the same position as the time of day on
the clock.
Turn the OVEN SET knob for the oven you wish to
use to Time Bake. Turn the OVEN TEMP knob to
the oven temperature;
for example, 250°F. The oven
will start immediately and will stop at the time you
have set.
—
16

How to Set Delay Start and Automatic Stop
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
You can set the oven control to delay-start the oven,
cook for a specific amount of time and then turn off
automatically.
1. To set the Start Time, push in the knob on the start
dial and turn the pointer to the time you want the
oven to turn on; for example,
3:30.
2. To set the Stop Time, push in the knob on the Stop
Dial and turn the pointer to the time you want the
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 the Stop Dial must be later than
the time shown on the range clock and the Start Dial.
OVE~ SET
OVEN, TEMP
@@
3. Select the OVEN SET knob for the oven you
wish to delay and turn it to Time Bake. Turn the
OVEN TEMP knob to 250°F. or the recommended
temperature. Place the food in the oven, close the
door and the oven will automatically be turned
on and off at the times you have set.
4. Turn the OVEN SET knob to OFF and then remove
the food from the oven.
NOTE:
● When setting the oven for Delay Start, the Oven
Cycling Light comes on when the timer is set.
● Foods that are highly perishable such as milk,
eggs, fish, stuffings, poultry and pork should not
be allowed to sit out for more than one hour before
or after cooking. Room temperature promotes the
growth of harmful bacteria. Be sure that oven light
is off because heat from the bulb will speed harmful
bacteria growth.
ADJUST THE OVEN THERMOSTAT-DO IT YOURSELF?
You may feel that your new oven cooks differently
than the one it replaced.
We recommend that yOLI
use your new oven for a few weeks to become more
familiar with it, following the times given in your
recipes as a guide.
If you think your new oven is too hot or too cold,
you can adjust the thermostat yourself.
If you think
it is too hot, adjust the thermostat
to make it cooler. If
you think it is too cool, adjust the thermostat to make
it hotter.
We do not recommend the use of inexpensive
thermometers, such as those found in grocery stores,
to check the temperature setting of your
new oven.
These thermometers may vary 20-40 degrees.
Pull the knob off of the shaft, look at the back of
the knob and note the current setting before making
any adjustment.
To increase the temperature, turn toward HI or
RAISE: to decrease, turn toward LO or LOWER.
Each
notch chatlges temperature 10 degrees.
To adjust oven thermostat for either oven:
1.
Pull off the OVEN
TEMP knob of the oven
needing adjustment.
Loosen both screws on
the back of the knob.
2. Move the pointer one
notch in the desired
direction. Tighten the
screws.
3. Return the knob to the
range. matching the flat
area of the knob to the shaft.
Re-check oven performance before making an
additional adjustment.
17
.

—.
ROASTING
.
Do not lock the lower 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 temperatures, which should be low and
steady, keep spattering to a minimum.
Roasting is really a baking procedure used for meats.
Therefore, the oven controls are set to Baking or
Timed Baking. (You may hear
a slight clicking sound,
indicating the oven is working properly. ) Timed
Baking will turn the oven on and off automatically.
Most meats continue to cook slightly while standing,
after being removed from the oven. The standing time
recommended for roasts is 10 to 20 minutes. This
allows roasts to firm up and makes them easier to
carve.
The internal temperature will rise about 5° to
10”F.; to compensate for the temperature rise, if
desired. remove the roast frolm the oven when its
internal temperature is 5° to
I ()”F. less than the
temperature shown in the Roasting Guide.
Remember that food will continue to cook in the hot
oven and, therefore,
should be removed when the
desired internal temperature has been reached.
1. Place in the oven on shelf in A or B position.
No preheating is necessary.
2. Check the weight
of the meat. Place
the meat fat-side-up,
or poultry
breast-
side-up, on a roasting
rack or shallow pan.
The melting fat will
baste the meat. Select
a pan as close to the
size of the meat as
possible. (The broiler
pan with rack is a good pan for this.)
OVEN SET
OVEN TEMP
@@
3. Turn the OVEN SET knob to BAKE and the
OVEN TEMP knob to
325°F. Small poultry may
be cooked at 350°F. for best browning.
4. When roasting is finished, turn the OVEN SET
knob to off
and then remove the food from the oven.
Use of Aluminum Foil
You can use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan for
marinating, cooking with fruits, cooking heavily
cured meats or basting food during cooking. Press
the foil tightly around the inside of the pan.
18

—
——
juestions and Answers
Q. Is it necessary to check for doneness with a Q. Do I need to preheat my oven each time
I cook a
meat thermometer? roast or poultry?
A.
Checking the finished internal temperature at A. It is not necessary to preheat your oven.
the completion of cooking time is recommended.
Temperatures are shown in the Roasting Guide.
Q. When buying a roast, are there any special tips
For roasts over 8 Ibs., check with thermometer
that would help me cook it more evenly?
at half-hour intervals after half the cooking time
A. Yes. Buy a roast as even in thickness as possible,
has passed. or
buy rolled roasts.
Q. Why is my roast crumbling when I try to
Q. Can I seal the sides of my foil “tent” when
carve it? roasting a turkey?
A. Roasts are easier to slice if allowed to cool 10 to
A. Sealing the foil will steam the meat. Leaving it
20 minutes after removing them from the oven. unsealed allows the air to circulate and brown
Be sure to cut across the grain of the meat. the meat.
ROASTING GUIDE
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 1() to 25 minutes per
pound additional time ( 1() minutes per pound for
‘oasts under 5 pounds, more time for larger roasts).
Type
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top
round$’
Lamb leg or bone-in shoulder’
~
Veal shoulder, leg or loinx’
Pork loin, rib or shouldcr~:
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
Oven
Temperature
325°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium:
Well
Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly.
Some commercial frozen poultry can be cooked
successfully without thawing. Follow the directions
given on the package label.
Approximate Roasting Time
in Minutes per Pound
3 to 5 lbs.
6 to 8 lbs.
24-33
18-22
35-39 22-29
40-45
30–35
21-25
20-23
25-30 24-28
3(L35
28–33
35-45 30-40
35-45
3040
17–20 minutes per pound (any weight)
3 to 5 lbs.
Over 5 lbs.
35-40 30-35
35-40
10 to 15 Ibs. Over 15 Ibs.
18-25
15-20
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
Internal
Temperature ‘F.
140°–1500t
150°–1600
170°–1850
140°–1500t
150°–1600
170°–1850
170°–1800
1700–1 80°
115°–1200
—
185°–1900
185°–1900
In thigh:
185°–1900
lThe U. S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means some
food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
19
I
—
—

BROILING
—
Do not lock the lower oven door with the
When broiling, leave the door open to broil stop
latch during broiling. The latch is used for
position and use the Broiling Guide in this section.
self-cleaning only.
Follow the directions below to keep spattering and
Broiling is cooking food by intense radiant heat from smoking to a minimum.
the upper element in the oven. Most fish and tender Turn the food only once during broiling. Time foods
cuts of meat can be broiled. Broiling is the same in for the first side according to the Broiling Guide. Turn
both upper and lower ovens. the food, then use the times given for the second side
as a guide to the preferred doneness.
1. If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2 inches apart.
If desired, the fat may be trimmed, leaving a layer
about 1/8 inch thick.
2. Place the meat on the broiler rack in the broiler pan.
Always use the rack so fat drips into the broiler
pan; otherwise the juices may become hot enough
to catch fire.
3. Position the shelf on the recommended shelf
position as suggested in the Broiling Guide. Most
broiling is done on shelf position C,
but if your
cooking center is connected to 208 volts, you
may wish to use a higher position.
4. Leave the door open
to broil stop position.
<J
The lower oven door
stays open by itself, yet
the proper temperature is
maintained in the oven.
“h,
-*
. . . ,,.
‘“%,..
5. Turn both the OVEN SET
-,
and the OVEN TEMP knobs to BROIL.
Preheating the elements is not necessary.
(See the notes in the Broiling Guide.)
6. Turn the OVEN SET knob to OFF. Serve the food
immediately, and leave the pan outside the oven to
cool during the 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. 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 clean-up easier.
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 the 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 the meat
with tongs; piercing the meat with a fork allows the
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 range may
be low. In
these cases, preheat the broil element for
10 minutes before placing the broiler pan with
food
in the oven. Check to see if you are using the –
recommended shelf position. Broil for the longest
period of time indicated in the Broiling Guide. Turn
the food only once during broiling.
YoLl may need to
move the food to a
higher shelf position.
20