GE JB552G Installation instructions

How to get the best from
Energy-saving Tips
p5
Features
p6
Use
Surface cooking
p7
Minute/Second Timer
p14
Oven cooking
p15
How to operate the
self-cleaning oven
p22
Questions?
Usethe Problem Solver p26
Your Direct Line to General Electric
The GE Answer Centef 800.626.2000
and Care of
model
JB552G
GENERAL @ ELECTRIC
—

Help us
Contents
Before Using Your Range .. .....2
Safety Instructions . .........3,4
Energy-Saving Tips . . . ........5
Features ofYourRange .. ......6
SurfaceCooking . . . . ., .....7-10
HomeCanningTips . . . .......11
Surface CookingGuide .. ..12,13
Minute/Second Timer
andClock . . . . . . . . . .......14
UsingYourOven . . . . . .......15
Baking . . . . . . . . . . . . . .......16
BakingGuide . . . . . . . .
....,..17
Roasting . . . . . . . . . . . . .......18
Roasting Guide. . . . . . . .......19
Broiling . . . . . . . . . . . . .......20
Broiling Guide . . . . . . . .......21
Operatingthe self-
cleaning oven . . . . . . . . ..22,23
CareandCleaning . . . . .......24
CleaningGuide . . . . . . .......25
TheProblemSolver . . . .......26
IfYouNeedService . . . .......27
Warranty .. .. .. ...
..BackCover
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
General Electric Company
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
storage drawer.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your range. Before sending in this
card, please write these numbers
here:
Model Number
Serial Number
Use these numbers in any
correspondence or service calls
concerning your range.
2
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 on
page 26. It lists causes of minor
operating problems that you can
correct yourself.
.
—

IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
Nhen using electrical appliances,
basic safety precautions should
be followed, including the
following:
● Use this appliance only for its
intended use as described in this
manual.
s 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
)I$J~~~ON PANEL
6Y REMOVING THE FUSE
OR SWITCHING OFF THE
CIRCUIT BREAKER.
● 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.
Q CAUTION: ITEMS OF
INTEREST TO CHILDREN
SHOULD NOT BE STORED
IN
CABINETS ABOVE A
RANGE OR ON THE
BACKSPLASH OF A
RANGE-CHILDKEN
CLIMBING ON THE
RANGE TO REACH ITEMS
COULD BE SERIOUSLY
INJURED.
Q Never wear loose-fitting or
hanging garments while using
the appliance. Fiarnrnable material
could be ignited if brought in
contact with hot heating elements
and may cause severe burns.
● Use only dry potholders—
moist or damp potholders on
hot surfaces may result in burns
from steam. Do not let potholders
touch hot heating elements. Do
not use a towel or other bulky
cloth.
● Never use your appliance for
warming or heating the room.
● Storage in or on appliance—
Flammable materials should not be
stored in an oven or near surface
units.
3
● Keep hood and grease filters
clean to maintain good venting
and to avoid grease fires.
● Do not let cooking grease
or other flammable materials
accumulate in or near the
range.
● Do not 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.
Flaming grease outside a pan
can be put out by covering with
baking soda or, if available, a
multi-purpose dry chemical
or foam.
● 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.
c When cooking pork, follow
our directions exactly and always
cook the meat to at least
1’70”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.
I

IMPOKD$NT 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.
c Don’t heat unopened food
containers in the oven. Pressure
could build up and the container
could burst, causing an injury.
● Keep oven vent ducts
unobstructed.
● Keep oven free from grease
buildup.
Q Place oven shelf in desired
position while oven is cool.
If
shelves must be handled when
hot, do not let potholder 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.
● When using cooking or
roasting bags in oven, follow
the manufacturer’s directions.
c Do not use your oven to dry
newspapers If overheated, they
can catch fire.
● Don’t use aluminum foil
anywhere in the oven except as
described in this book. Misuse
could result in a fire hazard or
damage to the range.
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
pafi of the oven.
● Clean only parts listed in this
Use and Care Book.
● Before self-cleaning the oven,
remove broiler pan and other
utensils.
Surface Cooking Units
s Use proper pan size—This
appliance is equipped with one
or more surface units of different
size. Select utensils having flat
bottoms large enough to cover
the surface unit heating element.
The use of undersized utensils
will expose a portion of the
heating element to direct contact
and may result in ignition of
clothing. Proper relationship
of utensil 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.
● Don’t assume that you know
how to operate all parts of the
range. Some features may work
differently from those on your
previous range.
c Clean cooktop with caution.
If a wet sponge or cloth is used
to wipe spills on a hot cooking
area, be careful to avoid steam
bum. Some cleansers can produce
noxious fumes if applied to a hot
surface.
● Only certain types of glass,
glass/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.)
Q To minimize 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 surface unit to
OFF before removing utensil.
● Keep an eye on foods being
fried at HIGH or MEDIUM
HIGH heats.
● Use of decorative metal
covers on surface elements is
not recommended. If a covered
element is turned on, element
burnout could result.
s When flaming foods 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
shalIow 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.
c 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
Energy-Saving l13ps
Your range, like many other
Surface Cooking
household items, is heavy and
can settle into soft floor coverings
● Use cookware of medium weight
such as cushioned vinyl or
aluminum, with tight-fitting covers,
carpeting. When moving the range .
and flat bottoms which completely
on this type of flooring, use care, cover the heated portion of the
and it is recommended that these surface unit.
simple and inexpensive instructions
● Cook fresh vegetables with a
be followed.
minimum amount of water in a
The
range should be installed on covered pan.
a sheet
;f plywood (or similar
material) as follows: When the
floor covering ends at the front of
the range, the area that the range
will rest on should be built up with
plywood to the same level
or higher
than the floor covering. This will
● Watch foods when bringing them
quickly to cooking temperatures at
HIGH heat. When food reaches
cooking temperature, reduce heat
immediately to lowest setting that
will keep it cooking.
allow the range to be moved for
c Use residual heat with surface
cleaning or servicing. cooking whenever possible. For
example, when cooking eggs in the
shell, bring water to boil, then turn
Leveling the
to OFF position to complete the
cooking.
Range
● Use correct heat for cooking task:
HI—for rapid boil (if time allows,
do not use HIGH heat to start).
Leveling screws are located on
MEDIUM HI (8-9)—quick
each corner of the base of the
browning.
range. Remove the bottom drawer
and you can level the range on an
MED—s1ow frying.
uneven floor,
LOW (2-3)—finish cooking most
To remove drawer, pull drawer
quantities, simmer—double boiler
out all the way, tilt up the front
heat, finish cooking, and special
and take it out. To replace
for small quantities.
drawer, insert rollers at back of
WM—to maintain serving
drawer beyond stop on range glides. temperature of most foods.
Lift drawer if necessary to insert
easily. Let front of drawer down,
c When boiling water for tea or
then push in to close. coffee, heat only amount needed.
It is not economical to boil a
container full of water for one
or two cups.
5
Oven Cooking
● Preheat oven only when
necessary. Most foods will cook
satisfactorily without preheating.
a
If you find preheating is necessary,
9
watch the indicator light and put
food in oven promptly after the
light goes out.
9
c Always turn oven OFF before
removing food.
-
● During baking, avoid frequent
7
door openings. Keep door open as
short a time as possible when it
is
opened.
● Cook complete oven meals
instead of just one food item.
a
Potatoes, other vegetables, and
9
some desserts will cook together
with a main-dish casserole, meat
loaf, chicken or roast. Choose
foods that cook at the same
temperature and in approximately
the same time.
● Use residual heat in the oven
whenever possible to finish
y
cooking casseroles, oven meals,
etc. Also add rolls or precooked
9
desserts to warm oven, using
9
9
residual heat to warm them.
~a
s
~.
4
-
●
~.
o

Features of
Your Range
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II
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Explained
Feature Index on page Explained
Feature Index on page
1 Model and Serial Numbers
2
2 Surface Unit Controls
7, 8
I
I
I
14 Oven Function Buttons 14
15 Oven ON Indicator Light 15
16 Broil Unit
20
I
I
3 Sensi-Temp Control
8
17 Oven Interior Light
24
18 Oven Shelves 15
[
4 “ON” Indicator Lights for
7
Surface Units
II
5 Oven Set Control
15
I
I
I
19 Oven Shelf Supports 15
6 Adj. Time-Temp Control
15
7 Digital Display
14
20 Broiler Pan and Rack
20
21 Oven Liner
25
8 Automatic Oven Timer, Clock
14
and Minute Timer
22 Bake Unit (Maybe lifted gently
25
for wiping oven floor.)
23 Storage Drawer
24
24 Door Latch 22
9 Clock/Signal Off Button 14
10 Solid Element Surface Unit
10
II
11 Sensi-Temp Surface Unit
8
25 Door Gasket
22
26 Oven Vent 4
12 Surface Light Button
8
13 Oven Light Button
15
6
—

Surface Cooking
Before Using Your Cooktop
for the First Time
The top working surface of
the new solid elements have a
protective coating which
must be
hardened before using the elements
for the first time. To harden this
coating, the elements should be
heated without a pan for a short
period of time (regular elements
at HI setting and Sensi-Temp
element at maximum setting
for 3 to 5 minutes).
There will be some smoke and
odor; this is normal. It is non-
toxic and completely harmless.
Heating of the element will
change the stainless steel element
trim rings and temperature
sensors to a gold color.
THE ELEMENT PROTECTIVE
COATING MUST BE HARDENED
TO HELP PROTE~ THE ELEMENT
OVER ITS LIFE.
General Information
About Solid Elements
The use of your solid element
cooktop is quite similar to an
electric coil cooktop, with which
you probably are familiar. With
both types you will enjoy the
cleanliness of electricity and the
benefits of retained heat in the
elements. However, there are
differences.
● Solid elements do NOT glow red,
even at HI setting.
c Solid elements reach temperature
a little slower, and hold heat longer
than conventional tubular elements.
Solid elements have very even heat
distribution. Since solid elements
hold heat longer, you may wish to
turn the element off sooner, and
take advantage of the residual heat.
The amount of residual heat is
dependent upon the quantity and
type of food, the material and
thickness of the pan and the setting
used for cooking.
● The red dot in the center of the solid
element indicates built-in temperature
limiters that automatically reduce
the heat if a pan boils dry, if the
element is turned on without a pan
or if the pan is not making enough
contact with the surface of the
element. The red dots will wear off
with use without affecting the
performance of the elements.
● There is retained heat in the element.
On boilovers, wait for element to
cool before cleaning element area.
● Solid element cooking takes you
a step closer to easier cleanup,
because the cooking surface is
sealed against spills and there are
no drip bowls or burner box to clean.
c You must use proper flat bottomed
cookware, not warped, convex, or
concave. Improper cookware could
cause unsatisfactory cooking
results.
7
—

Surface Cooking (continued)
Infinite Heat Controls
Sensi-Temp
TM
Control
Your surface units and controls are
designed to give you an infinite
choice of heat settings for surface
unit cooking.
At both OFF and HI settings, there
is a slight niche. When turning the
control knob to either of these
positions, you will feel the control
“click” into the niche.
When cooking in a quiet kitchen,
you may hear slight “clicking”
sounds—an indication that the heat
settings you selected are being
maintained.
Switching heats to higher settings
always results in a quicker change
than switching to lower settings.
Cooking Guide
for Using Heats
HI—Bring water to boil.
MEDIUM HI (8-9)—Fast fry, pan
broil; maintain fast boil on large
amount of food.
MED—Saute and brown; maintain
slow boil on large amount of food.
LOW (2-3)—Cook after starting at HI;
cwk with little water in covered pan.
WM—Steam rice, cereal; maintain
serving temperature of most foods.
NOTE:
1. At HI or MEDIUM HI (8-9),
never leave food unattended.
Boilovers cause smoking; greasy
spillovers may catch fire.
2. At WM or LOW (2-3), melt
chocolate, butter on small unit.
This control allows you to pre-select
the desired temperature. To turn
the element ON, push in and turn
clockwise. You will feel a “click”
at the “off” position and at the
“boil” position.
The automatic element senses the
temperature of the cooking utensil
and regulates it according to the
setting selected. Only one setting is
necessary for each method—frying,
simmering, etc.
When turned on, the Sensi-Temp
element always begins with full
power, no matter where the dial
is set. When the temperature
corresponding to that setting has
been reached, the element cycles
OFF and ON, similar to your oven.
Even when the dial is set at
minimum the element begins on
full power until the selected heat
setting is reached.
The Sensi-Temp element will not
burn food when the correct setting
is selected. For example, baked
beans, chocolate, mashed potatoes
can be left on the Sensi-Temp element
without scorching or burning. Food
may dehydrate if left on but the heat
sensing device will not let the food
or pan overheat beyond the setting.
Cooktop temperatures increase
with the number of elements that
are on. With 3 or 4 elements
turned on, surface temperatures
are high, so be careful when
touching the cooktop.
How to Set the Controls
Step 1: Grasp control knob and
push in.
,
Step 2: Turn either clockwise or
counterclockwise to desired heat
setting.
Control must be pushed in to set
only from OFF position. When
control is in any position other
than OFF, it maybe 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.
Cookware Tips
Aluminum cookware conducts heat
faster than other metals. Cast iron
and coated cast iron cookware is slow
to absorb heat, but generally cooks
evenly at WM or MED settings.
Steel pans may cook unevenly if
not combined with other metals.
Flat ground
Pyroceram@ saucepans
or skillets coated on the bottom
with aluminum cook evenly. Glass
saucepans should be used only as
the manufacturer describes. Do not
use a wire trivet or any other kind
of heat-retarding pad between the
cookware and the element.
8

To Receive Maximum
Performance fromYour
Solid Element
● For cooking, the use of appropriate
utensils is important.
● Good utensils have a thick, flat
bottom which absorbs the heat from
the element. The thick, flat bottom
provides good heat distribution
from the element to the fbod. This
cooking process requires little
water, fat and electricity.
● Utensils with thin, uneven
bottoms
do not adequately utilize
the heat coming from the element.
The food to be cooked may burn and
require more time and electricity.
You would also have to add more
fat or water.
o Use on]} pans of good quality
on the solid elements. They should
have a stable bottom, slightly concave
towards the center, just enough
so that the bottom of the pan has
the greatest possible contact with
lhe solid element during heating
operation. This results in the
optimum use of energy.
Pans
with uneven bottoms are not
suitable.
● Evenness of the pan bottom can
be checked by a rule or the straight
edge of a table.
c Use pans of the correct diameter
only. They should be slightly larger
than the solid element so
spillovers
will ilow onto the cooktop and not
bake onto the element. A damp
cloth is sufficient to remove the
spill. Pans should not overhang
more than 1 inch over the element.
● Special cooking procedures that
require specific cooking utensils,
such as woks, pressure cookers,
deep fat fryers, etc., must have flat
bottoms, be the correct size and
covered, if applicable to cooking
process, as identified earlier in
this section.
● To optimize cooking time and
energy usage, you should use a
pan that is sized correctly
for the
cooking process, with a well-fitted
lid to avoid evaporation loss and
cook with as little water or fat as
possible.
If the pan is too small,
energy is wasted and spillage can
flow onto the solid element.
● Don’t use pans with rounded
bottoms. They don’t have enough
‘:ontact with the solid element to
;ook properly.
● Place only dry pans on the solid
element. Do not place lids on the
solid element, particularly wet lids.
● Except in pressure cooking
with water and water bath canning.
canning pots should not extend more
than 1 inch beyond the surface of a
solid element and should have
flat
bottoms. When canning pots do not
meet this description, the use
of the
HI heat setting causes excessive
heat buildup and may result in
damage to the cooktop. See “Home
Canning Tips” section for further
in f’ormat ion.
To check how a pan will perform on a solid element:
1. Put 1 inch of water into 3. A uniform pattern of bubbles
the pan. across the bottom of the pan
2. Bring water to a boil and
confirms a good heat transfer and
observe the pattern of the a good pot.
bubbles as the water comes to
4. Bubbles localized in only a
a boil.
portion of the bottom indicate
uneven contact of the pan to the
element, uneven heat transfer,
and an unsuitable pot.
9

Surface Cooking (continued)
Questions & Answers
Q. May I can foods and preserves
on my solid element surface
units?
A. Yes, but only use containers
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 solid element. 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. Why does the solid element
smoke when I first turn it on?
A. This initial harmless nontoxic
smoking is both normal and
necessary. A rust preventative is
applied to each element at the
factory. When the unit is turned on
for the first time, the coating will
burn off the element areas. This
takes approximately five minutes
and should be done without any
pans on the element. Otherwise,
the coating will stick to the pan.
Q. Why is the cooktop hot to
the touch?
A. More heat is transferred to the
cooktop by the solid element than
by conventional coils because the
element is clamped securely to the
cooktop. This, of course, eliminates
spillovers from getting inside the
cooktop chassis. The secret to
keeping the cooktop comfortably
cooler is to turn the cooktop on
only after the cookware and its
contents are placed on the element.
More heat will then be transferred
to the cookware and the food rather
than the cooktop. In either case,
however, the cooktop temperature
is well within the limits set by
Underwriters Laboratories and will
not cause damage to the cabinets,
countertops, cookware, dish towels
and other materials.
Q.
Why am I overcooking my
food with the new solid element?
A. The solid element is very
energy-efficient and retains its heat
much longer than the coil element.
Food will boil or fry three to five
minutes after the controls are turned
off. We recommend that you begin
cooking at lower settings than you
have in the past and gradually
increase or decrease heat as desired.
The energy savings are significant.
Q.
Why does it take a long time
to cook my food?
A. It doesn’t. The extra time it
takes compared to the conventional
coil element is measured in seconds,
not minutes. These few seconds are
due to the greater mass of the element.
If the food is cooking slowly, it is
because the pots and pans are warped
or have an uneven bottom surface.
If flat bottom pots and pans are
used, cooking performance of the
solid element closely parallels that
of the coil element with less energy
consumption.
Q. Can I use special cooking
equipment, like an oriental wok,
on my solid element surface
units?
A. Cookware without flat surfaces
is not recommended. The life of
your solid element can be
shortened and the range cooktop
can be damaged from the high heat
needed for this type of cooking.
Q.
Why is the porcelain finish on
my containers coming off?
A.
If you select a heat setting
higher than required for the
container 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.
10

Home Canning Tips
Canning should be done on
cooktop only.
In surface cooking, the use of
cookware extending more than
l-inch beyond edge of cooking
element’s trim ring is not
recommended. However, when
canning with water-bath or
pressure canner, larger-diameter
cookware may be used. This is
because boiling water temperatures
(even under pressure) are not
harmful to cooktop surfaces
surrounding the cooking element.
HOWEVER, DO NOT USE
LARGE DIAMETER CANNERS
OR OTHER LARGE DIAMETER
UTENSILS 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
heating units.
Observe Following Points
in Canning
1. Be sure the canner fits over the
center of the cooking element. If
your range or its location does not
allow the canner to be centered on
the cooking element, use smaller-
diameter containers 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
solid element 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 may be improved by:
(1) using a pressure canner, and
(2) starting with HOT tap water for
fastest heating of large quantities of
water.
CAUTION:
Safe canning requires that harmful
microorganisms are destroyed and
that the jars are sealed completely.
When canning foods in a water bath
canner, a gentle but steady boil
must be maintained continuously
for the required time. When
canning foods in a pressure canner,
the pressure must be maintained
continuously for the required time.
Solid elements heat up and cool
down more slowly than
conventional elements. Because
of this difference, after you have
adjusted the controls, it is very
important to make sure the
prescribed boil or pressure
levels are maintained for the
required time.
11

Surface Cooking Guide
Suggested Heat Settings
Regular Element
Food Start at Setting Complete at Setting Sensi-Temp
TM
Element
Beverages
cocoa 3-4—heat milk. Cover.
WM—finish heating. Bring to a boil at 250. Heat milk at 200.
Coffee HI—bring water to perk. WM—maintain gentle but Place coffee in basket and water in pot. To
Percolator-type
steady perk. perk, set at 275. To keep hot, set at 175.
Breads
French Toast,
Pancakes,
Grilled Sandwich
7—preheat skillet 4-8 7—finish cooking
minutes. Preheat skillet 4 to 5 minutes at 350-450, add food.
Butter
WM—allow about 5 to 10
minutes to melt. WM—allow about 5 to 10 minutes to melt.
Cereals
Cornmeal, Grits,
Oatmeal HI—cover, bring water to a boil. WM-2—add
cereal and
finish timing according to
package directions.
Bring water to a boil at 225, add cereal and
time according to package directions.
Meat, Fish, Poultry
Bacon
Sausage Patties HI—cook until just starting to sizzle. 7-8—finishcooking, Cook on 350-425.
Brown meat on 350, then switch to
175 to
200, simmer until tender.
Swiss Steak,
Pot Roast, braised HI—melt fat, then 4-5 to
brown. Add liquid. 2-3—simmer until tender,
covered.
Chicken, fried HI—melt fat, then 4-5 to 2-3—cook until tender. Brown chicken on 400, switch to 200 to
brown chicken, cover. finish cooking.
Chicken, Shrimp
Deep-fried
HI—heat oil. 5 to HI—maintain
temperature.
6-7—brown meat and cook
to desired doneness.
425 or HI—to heat and maintain
temperature.
Preheat skillet and cook on 300-400.
Lamb Chops,
Hamburgers,
Link Sausage, pan-fried
Thin Steaks
HI—preheat skillet, then
grease lightly.
Preheat skillet and cook on 425-475.
HI—bring a large amount of water to boil,
then switch to 200-350 simmer.
Stewed Chicken,
Corned Beef,
Tongue,
etc.—
Simmering
HI—bring liquid to
steaming. 2-3—covered, cook until
fork tender. (Water should
slowly boil. ) For very large
amounts MED heat may be
needed.
Pastas
Macaroni,
Noodles,
Spaghetti
8-9—maintain a rolling boil,
cook until tender. For large
amounts, HI may be needed
to keep water at rolling boil
throughout entire cooking
time.
HI—bring a large amount of water to boil,
add pasta and cook on 350.
HI—bring salted water to
a boil in a covered utensil,
add pasta slowly so boiling
does not stop.
Popcorn
HI—heat, until popcorn 3-4—finish popping.
300-Place oil and popcorn in pan, cover
starts to pop. and cook until it stops popping.
12

Suggested Heat Settings
Regular Element
Food Start at Setting Complete at Setting Sensi-Temp
TM
Element
Rice
Chocolate
Desserts
Candy
HI—cover, bring water to
a boil.
2—allow about 10 to 15
minutes to melt through,
stir to smooth.
3-4—cook.
2-cover, finish timing
according to package
directions.
Add rice to water, cover, cook on 200
according to package directions.
WM-175—allow about 10 to 15 minutes to
melt through.
Follow recipe.
Pudding and
Pie Filling 3-4—cook according to
package directions. Place ingredients in pan and cook following
package directions on 200.
Eggs
Cooked-in-Shell HI—bring water to a boil,
add eggs.
OFF—time accordingly,
for soft-cooked 3 to 4
minutes or hard-cooked
15 to 20 minutes.
Heat water on 200, cook 22 to 24 minutes.
Fried. Scrambled HI—melt butter, add eggs.
WM—stirring to desired
doneness. Melt butter on 275, then add eggs.
Heat water on 250, add eggs, cook 3 to 5
minutes.
Melt fat and cook on 200.
Poached HI—bring water to boil, add
eggs.
WM—finish cooking.
Sauces
HI—melt fat. 3-4—finish cooking.
Soup, Stews HI—heat up liquid. WM—simmer. Heat and simmer on 200.
Place fresh vegetables in pan with water,
cover and cook on 200.
Place frozen vegetables in pan with water,
cover and cook at 225.
Vegetables
Fresh HI—cover, bring salted
water to a boil. 3-4—cook 10-30 minutes, depending on tenderness of
vegetable.
Fro~en
HI—cover, bring salted
water and vegetables to a
boil.
3-4—cook according to time
on package.
Fried HI—preheat skillet and oil
or fat. 3-4—cook until desired
tenderness is reached.
Preheat skillet and oil at 275, add food and
cook until tender.
Deep-Fat Frying HI—heat oil.
HI—cover, bring water
to a boil.
5-HI—maintain
temperature.
4-5—finish timing as
directed on package.
4-5—cook until desired
doneness is reached.
Heat oil and fry food at 425-HI, use a candy
thermometer to monitor temperature.
Bring water to boil and cook at 225-250.
In-Pouch
Heat oil or melt butter on 200, then cook
vegetables to desired doneness.
Saute
HI—heat oil or melt butter;
add vegetables.
NOTE:
Temperature and time are suggested guidelines only. You may vary them to suit your cooking habits and needs.
13

Automatic Timer and Clock
When Power is
Connected to the Range
Four 8’s are displayed until you set
the time of day. Set the clock and
four 8’s are replaced by time of day.
Now you
can program the timer
with the touch of
a button and
a turn of a knob.
If power is disrupted
at any time,
the above sequence reoccurs and
you must reset the clock before you
can proceed
to program the timer.
To Set the Clock
1. Press and hold the CLOCK/
SIGNAL OFF button.
2. Turn the ADJ. TIME-TEMP
knob in either direction to set the
Clock numerals to the correct time.
Release CLOCK/SIGNAL OFF
button to start clock.
To Set the Minute/Second
Timer
1. Tbuch MIN/SEC TIMER button.
2. Turn the ADJ. TIME-TEMP
knob until the number of minutes
and seconds you want to time (up to
99:00) appears in the display—for
example,
1:30 for 1 minute and
30 seconds.
Timer then begins counting down
automatically 4 seconds later, or
immediately if you push and release
the MIN/SEC TIMER button.
Beeps sound continuously for 90
seconds when set time has elapsed.
To silence the beeps, push and
release the CLOCK/SIGNAL OFF
button.
Time Bake Uses
Automatic Timer
Using the Automatic Timer, you
can TIME BAKE with the oven
starting immediately and cooking
for the length of COOK TIME
set.. .or you can set both COOK
and STOP TIMES 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 Timer for TIME BAKE
is explained in detail on page 16.
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 operation
to clean at low energy times during
the night.
An explanation of setting the Timer
for self-cleaning appears on pages
22 and 23.
Questions and Answers
Q. How can I use my Minute/
Second Timer to ma-kc my surface
cooking easier?
A.
Your Minute/Second Timer
will help time total cooking which
includes time to boil food and
change temperatures. Do not judge
cooking time by visible stcan~ only.
Food will cook in covered containers
even though you can’t see any steam.
Q. Must the Clock be set when I
wish to use the Automatic Timer
for baking?
A. Yes,
if you wish to set the
Timer to turn the oven on and
off
at preset times.
Q. Can I use the Minute/Second
Timer during oven cooking?
A. Yes, the Minute/Second Timer
can be used during any cooking
function. It does not turn the oven
on and off.
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 Automatic Timer. You
must either stop those programs
or wait until the)’ are finished
before changing time.
Q. How can I cancel a timed
function?
A. Touching an oven function button
twice within one second cancels the
setting.
14

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
cent mls.
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 ADJ. TIME-TEMP.
The OVEN SET control has settings
for BAKE, TIME BAKE, CL.EAN,
BROIL and OFF. When you turn
the knob to the desired setting, the
proper heating units are then
activated for that operation.
The ADJ. TIME-TEMP. knob is
used with the oven function buttons
to set TIME BAKE and CLEAN
start and stop times and to set oven
temperature for baking, broiling
and roasting.
To operate, touch the oven function
button you want to use and rotate
ADJ. TIME-TEMP. knob in either
direction until the time or temperature
you desire appears in the display.
The ADJ. TIME-TEMP. control
maintains the temperature you set,
from WARM
(150”F.) to BROIL
(550°F.).
The light above the OVEN SET
knob comes on when you turn the
knob to one of the oven selections
and stays on until you turn the
OVEN SET knob to OFF.
The cook pot symbol appears on
the display when the selected
temperature is reached.
PREHEATING the oven, even to
high temperature settings, is speedy
—rarely more than about 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 display and put
food in the oven promptly when the
cook pot appears on the display.
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.
To remove shelf from the oven,
pull shelf toward you and tilt front
end upward. Be certain that shelf is
cool before touching.
To replace shelf in oven, place shelf
on shelf support so curve on shelf
is pointing upward and toward rear
of oven. Tilt up front and push shelf
toward back of oven until it goes
past ridge on oven liner; lower front
of shelf and push to back of oven.
Shelf Positions
The oven has four shelf support—
A (bottom), B, C and D (top).
Shelf positions for cooking food
are suggested on Baking, Roasting
and Broiling pages.
Oven Light
Use the OVEN LIGHT button to
turn the oven light on and off.
Lamp over Surface Unit
Push and hold SURFACE LIGHT
button until light comes on.
,1
/
, ‘.
15

How to Bake
1. Place food in oven, being sure to
leave about 1“ between pans and
oven walls for good circulation of
heat. Close oven door, and avoid
frequent door openings during baking
to prevent undesirable results.
2. Turn OVEN SET knob to BAKE,
press OVEN TEMP button and
turn ADJ. TIME-TEMP. knob to
temperature on recipe or Baking
Guide.
3. Check food for doneness at
minimum time on recipe. Cook
longer if necessary. Turn OVEN
SET to OFF and press OVEN
TEMP button twice within a second
to cancel temperature setting.
How to Time Bake
The oven timer controls are
designed to turn the oven on and
off automatically at specific times
you want baking to start and stop.
How to Set Timer for Immediate
Start & Automatic Stop. (Oven
turns on right away, cooks for
preset length of time, and lowers
from cooking temperature to
serving temperature and displays
“Hold” at end of cooking time.)
1. Touch BAKE TIME button. The
signal light over the words BAKE
TIME and 0:00 will be displayed.
Turn ADJ. TIME-TEMP. knob
clockwise until the length of time
you want foods to cook appears; for
example
2:30 for 2 hours, 30 minutes.
2. Touch OVEN TEMP button and
turn ADJ. TIME-TEMP. knob
clockwise until desired temperature
is displayed. Turn OVEN SET knob
to TIME BAKE.
When the set cooking time has
elapsed, signal sounds 4 times and
“Hold” is displayed. The oven
temperature lowers from cooking
temperature and is held at serving
temperature. Food may be removed
from oven any time after “Hold” is
displayed.
3. Touch OVEN TEMP button twice
to cancel hold temperature. Time of
Day is then displayed.
4. Turn OVEN SET knob to OFF.
How to Set Timer for Delay
Start & Stop.
(Oven automatically
turns on later, cooks for preset length
of time and lowers from cooking
temperature to serving temperature
and displays “Hold” at preset Stop
Time.)
1. Make sure range clock shows
correct time of day—for example,
1:00 o’clock.
3. Touch STOP TIME button.
The signal light will appear above
STOP TIME button and display
will show the sum of the present
Time of Day plus the time set for
BAKE TIME. Turn ADJ. TIME-
TEMP. knob clockwise until the
time you want food to stop cooking
appears in the display; for example,
6:00 o’clock.
Note: You cannot dial a Stop Time
that
k more than 11 hours and 59
minutes later than the present Time
of Day on your range clock.
Oven will turn on automatically at
3:30. At 6:00 o’clock, oven signals 4
times and “Hold” is displayed. The
oven temperature lowers from
cooking temperature and is held at
serving temperature. Food may be
removed from oven any time after
“Hold” is displayed.
5. Touch OVEN TEMP button twice
to cancel hold temperature. Time of
Day is then displayed.
6. Turn OVEN SET knob to OFF.
2. Touch BAKE TIME button. The
signal light over the words BAKE
TIME and 0:00 will be displayed.
Turn ADJ. TIME-TEMP. knob
clockwise until the length of time
you want
fbods to cook appears; for
example
2:30 for 2 hours, 30 minutes.
16

Baking Guide
1. Aluminum pans conduct heat 2. Dark or non-shiny finishes, 3. Open the oven door to check
quickly. For most conventional glass and
Pyroceram@ cookware food as little as possible to prevent
baking, light, shiny finishes generally
often absorb heat, which may result uneven heating and to save energy.
give best results because they
in dry, crisp crusts. Reduce oven heat
prevent overbrowning. Dull (satin-
25”F. if lighter crusts are desired.
finish) bottom surfaces of pans are Preheat cast iron for baking some
recommended for cake pans and foods for rapid browning when
pie plates to be sure those areas food is added.
brown completely.
Oven
Temperature
Time,
Minutes
Food
Container Comments
Bread
Biscuits ( Win. thick)
Coffee
cake
Corn bread or muffins
Gingerbread
Muffins
Popovers
Quick loaf bread
Yeast bread (2 loaves)
Plain rolls
Sweet rolls
Cakes
(without shortening)
Angel food
Jelly roll
Sponge
Shiny Cookie Sheet
400°-4750
350°-4000
400°-4500
350°
400°-4250
375°
350°-3750
375°-425”
375°-4250
350°-3750
325°-3750
375°-4000
325°-3500
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
30-55
10-15
45-60
Canned, refrigerated biscuits take
2 to 4 minutes less time.
Shiny Metal Pan with satin-finish bottom
Cast Iron or Glass
Shiny Metal Pan with satin-finish bottom
Shiny Metal Muffin Pans
Shiny Metal Muffin Pans
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.
Dark metal or glass give deepest
browning.
Dark metal or glass give deepest
browning.
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans
Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin Pans
Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
Two-piece pan is convenient.
Line pan with waxed paper.
Cakes
Bundt cakes
Cupcakes
Fruitcakes
Layer
Layer, chocolate
Loaf
Metal or Ceramic Pan
Shiny Metal Muffin Pans
Metal or Glass Loaf or Tube Pan
Shiny Metal Pan with satin-finish bottom
Shiny Metal Pan with satin-finish bottom
Metal or Glass Loaf Pans
325°-3500
350°-3750
275°-3000
350°-3750
350°-3750
350°
45-65
20-25
2-4 hrs.
20-35
25-30
40-60
Paper liners produce more moist crusts.
Use 300°F. for small or individual cakes.
Cookies
Brownies
Drop
Refrigerator
Rolled or sliced
Fruits,
Other Desserts
Baked apples
Custard
Puddings, Rice
and Custard
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
325°-3500
350°-4000
400°-4250
375°-4000
300°-4000
300°-3500
325°
25-35
10-20
6-12
7-12
Bar cookies from mix use same time.
Increase temperature
25°F. to 50”F.
for more browning.
Glass or Metal Pan
Glass Custard Cups or Casserole
(set in pan of hot water)
Glass Custard Cups or Casserole
30-60
30-60
50-90
Reduce temperature to 300°F. for large
custard.
Cook bread or rice pudding with custard
base 80 to 90 minutes.
Pies
Frozen
Meringue
One crust
Two crust
Pastry shell
Foil Pan on Cookie Sheet
Spread to crust edges 400°-4250
320°-3500
400°-4250
400°-4250
450°
45-70
15-25
40-60
40-60
12-15
Large pies use 400°F. and increase time.
To quickly brown meringue, use
400”F.
for 8 to 10 minutes.
Custard fillings require lower
temperature, longer time.
Glass or Satin-finish Metal
Glass or Satin-finish Metal
Glass or Satin-finish Metal
Miscellaneous
Baked potatoes
Scalloped dishes Set on Oven Shelf Glass or Metal Pan
Glass
325°-4000
325°-3750
300°-3500
60-90
30-60
30-75
Increase time for large amount or size.
[ Souffles
17
— —

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 or
TIME BAKE. (You may hear a
slight clicking sound, indicating the
oven is working properly. ) Roasting
is easy; just follow these steps:
Step 1: Check weight of meat, and
place, fat side up, 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 liner or door.
Step 2: Place in oven on shelf in
A or B position. No preheating is
necessary.
Step 3: Turn OVEN SET to BAKE.
Touch OVEN TEMP button and
turn ADJ. TIME-TEMP. to 325”F.
Small poultry may be cooked at
375”F. for best browning.
Step 4: Most meats continue to
cook slightly while standing, after
being removed from the oven. For
rare or medium internal doneness,
if meat is to stand 10 to 20 minutes
while making gravy, or for easier
carving, you may wish to remove
meat from oven when internal
temperature is 5 to
10°F. below
temperature suggested in guide.
If no standing is planned, cook
meat to suggested temperature in
guide on opposite page.
NOTE: You may wish to use TIME
BAKE, as described on page 16, to
turn oven on and off automatically.
Remember that food will continue
to cook in the hot oven and therefore
should be removed when the desired
internal temperature has been
reached.
For Frozen Roasts
● Frozen roasts of beef, pork, lamb,
etc., can be started without thawing,
but allow 10 to 25 minutes per pound
additional time (10 minutes per
pound for roasts under 5 pounds,
more time for larger roasts).
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.
● 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.
18

Roasting Guide
Roasting
1. Position oven shelf at B for 3. Remove fat and drippings as 5.
Frozen roasts can be
small-size roasts (3 to 7 lbs. ) and necessary. Baste as desired. conventionally roasted by adding
at A for larger roasts. 4.
Standing time recommended 10 to 25 minutes per pound more
2. Place meat fat-side up, or poultry for roasts is 10 to 20 minutes to time than given in guide for
breast-side up, on broiler pan or refrigerated roasts. (10 minutes allow roast to firm up and make it
per pound for roasts under 5 pounds.)
other shallow pan with trivet. Do easier to carve. Internal temperature Defrost poultry before roasting.
not cover. Do not stuff
~oultrv until will rise about 5° to 10”F. To
just before roasting. Usk mea;
probe for more accurate doneness.
(Do not place probe in stuffing.)
compensate for temperature rise, if
desired, remove roast from oven
earlier than indicated.
I TvDe
Meat
Tender cuts; rib, high quality sirloin tip,
rump
or top round*
Lamb Leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Ham, raw
Oven
Temperature
325°
325°
325°
325°
325°
325°
Doneness
*For boneless rolled roasts over 6-inches thick, add 5 to 10 minutes per pound to times given above.
I
1
I
Poultry
Chicken or Duck
Chicken pieces
I
Turkey
325°
375°
325”
Rare:
Medium:
WellDone:
Rare:
Medium:
WellDone:
WellDone:
WellDone:
To Warm:
Well Done:
Well Done:
Well Done:
Well Done:
Approximate Roasting Time,
in Minutes per Pound
3
to 5-lbs.
6 to 8-lbs.
24-30
18-22
30-35 22-25
35-45 28-33
21-25 20-23
25-30
24-28
30-35 28-33
35-45 30-40
35-45 30-40
10 minutes per pound (any weight)
Under 10-lbs.
10 to 15-lbs.
20-30
17-20
3 to 5-lbs.
Over 5-lbs.
35-40
30-35
35-40
10 to 15-lbs. Over 15-lbs.
20-25
15-20
Internal
Tem~erature ‘F
130°-1400
150°-1600
170°-1850
130°-1400
150°-1600
1700-1 85°
170°-1800
170°-1800
125°-1300
160°
185°-1900
185°-1900
Inthigh:
185°- 190°
19

Broiling
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: If meat has fat or gristle near
edge, cut vertical slashes through
both about 2“ apart. If desired, fat
may be trimmed, leaving layer
about 1/8” thick.
Step 2: Place meat on broiler rack
in broiler pan which comes with
range. Always use rack so fat drips
into broiler pan; otherwise juices
may become hot enough to catch fire.
Step3: Position shelf on recommended
shelf position as suggested in Broiling
Guide on opposite page. Most
broiling is done on C position, but
if your range is connected to 208
volts, you may wish to use higher
position.
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.
Step 5: Turn OVEN SET knob to
BROIL, touch OVEN TEMP button
and turn ADJ. TIME-TEMP knob
clockwise until BROIL appears
on display. Preheating units is
not necessary. (See notes in
Broiling Guide. )
Step 6: Turn food only once during
cooking. 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: Turn OVEN SET knob
to OFF and touch temperature
button twice to clear BROIL from
display. Serve food immediately,
and leave pan outside oven to cool
during meal for easiest cleaning.
Use of Aluminum Foil
1. If desired, broiler pan may be
lined with foil and broiler rack may
be covered w ith foil for broiling.
ALWAYS BE CERTAIN TO M-OLD
FOIL THOROUGHLY TO
BROILER RACK, AND SLIT
FOIL TO CONFORM WITH
SLITS IN RACK. Broiler rack is
designed to minimize smoking and
spattering, and to keep drippings
cool during broiling. Stopping fat
and meat juices from draining to
the broiler pan prevents rack from
serving its purpose, and juices may
become hot enough to catch fire.
2. DO NOT place a sheet of
aluminum foil on shelf. To do so
may result in improperly cooked
foods, damage to oven finish and
increase in heat on outside surfaces
of the oven.
20
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 allowing
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 sta~’
cooler, thus preventing excessive
spatter and smoking.
Q.
Should I salt the meat before
broiling?
A. No. Salt draws out the juices
and allows them to evaporate.
Always salt after cooking. Turn
meat with tongs; piercing meat
with a fork also allows juices to
escape. When broiling poultry
or fish, brush each side often
with butter.
Q. Why are my meats not turning
out as brown as they should?
A. In some areas, the power
(voltage) to the range maybe low.
In these cases, preheat the broil
unit for 10 minutes before placing
broiler pan with food in oven.
Check to see if you are using the
recommended shelf position. Broil
for longest period of time indicated
in the Broiling Guide. Turn food
only once during broiling.
Q. Do I need to grease my broiler
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 sticking to the surface. However,
spraying the broiler rack 1 ight 1 y w ith
a vegetable cooking spray before
cooking will make cleanup easier.
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