GE JBP15 User manual

UseandCareGuide
Self-CleaningElectricRange
Safety instructions ..................2-4
Anti-Tip Device.........................................2. 26
Operating instructions, Tips
Aluminum Foil...........................4. 12, 15, 17
Clock and Timers ............................................9
Features ............................................................5
Oven ........................................................l O.l8
Baking..................................................l 1-13
Broiling .................................................l7. 18
Roasting ..............................................l5. 16
Timed Baking .....................................l3. 14
Self-Cleaning Instructions ..................l 9-21
Surface Cooking ,.......................................6-8
Cooktop Comparison .................................6
Cookware Tips .............................................7
Home Canning Tips....................................8
Surface Controls .....................................6. 7
—
Problem Soiver .......................27.28
Thermostat Adjustment-
Do it Yourse/f.............................................l4
Care and cleaning .,.,.............22-25
Broiler Panand Rack...........24......................24
Cooktop ..........................................................23
Oven Door ......................................................25
Oven Light .....................................................24
Self-Cleaning Instructions ..................l 9-21
Shelves ..........................................................24
Surface Units.................................................22
—
Preparation
Anti.Tip Device .............................................26
Consumer Services .....2................2
Removal of Packaging Tape ........................2
GEAppliances Model: JBP15
164D2966P701

~LP USHELPYOU..,
Beforeusingyourrange,
readthisguidecarefully.
1~isin~endedto help you operate and maintain your
IIeWratlgeproperly.
Keep it handy for answers to your questions.
Ifyoureceivedadamagedrange...
lml~ledi:itelycontactthe dealer(or builder)tha[~old
yOLItherange.
Savetimeandmoney.
Beforeyourequestservice...
Checkthe ProblemSolverintheback c>fthisguide.
1(listscausesof minoroperatingproblenls[hatyou
can correctyourself.
——
IMPORTANTSAFETYINSTRUCTIONS
Readallinstructionsbeforeusingyourappliance.
IMPORTANTSAFETYNOTICE
●The California SafeDrinking Water and Toxic
Enforcement Act requires theGovernorof
Californiato publishalistof substancesknownto
thestateto causebirthdefectsor otherreproductive
harm,andrequiresbusinessesto warncustomersof
potentialexposureto suchsubstances.
●The fiberglass insulation in self-cleanovens
givesoff avery small amount of carbon
monoxideduring the cleaning cycle.
Exposurecanbe minimizedby ventingwith an
openwindowor usingaventilationfan or hood.
Whenusingelectricalappliances,basicsafety
precautionsshouldbe followed,includingthe
following:
●Have the installer showyou the locationof the
circuit breaker or fuse. Markit for easyreference,
●Usethis appliance only for its intended use
as describedin thisguide.
●Do not attempt to repair or replace any
part of your range unless it is specifically
recommended in this guide. Allotherservicing
shouldbe referredto aqualifiedtechnician,
●Before performing any service, DISCONNECT
THE RANGE POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION PANEL
BY REMOVINGTHE FUSEOR SWITCHING
OFFTHE CIRCUITBREAKER.
2
●Besure your appliance is properly installed and
grounded by aqualifiedtechnician]naccordance
withthe providedinstallationinstructions.
●Do not leavechildren alone—childrenshould
notbe leftaloneor unattendedin an areawhereti.
applianceis in use.They shouldneverbe allowed
to sitor standonany part of the appliance.
●Do not 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.
AWARNING—
[
>
All ranges can tip and injury could P
d
,.h
result. To prevent accidental tipping
of the range, attachit to the walland
floorby installingthe Anti-Tipdevice
supplied,
A
,,4
Tocheckif thedeviceis installedand
engagedproperly,removethe storage
drawerand {nspectthe rear )evelin~leg,
Makesureit fits securelyintothe slot.
If youpullthe rangeoutfromthe wall for any
reason,makesurethe deviceis properlyengaged
whenyou pushthe rangebackagainstthe wall.
If it is not,there is apossiblerisk of the range
tippingoverand causinginjuryif youor achild
stand,sitor lean on an opendoor.
Pleaserefer to the Anti-Tipdeviceinformation
in thisguide.Failureto takethisprecautioncould
resultin tippingof the range and injury.
—

AUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED IN
CABINETS ABOVE ARANGE OR ON THE
BACKSPLASH OF ARANGE-CHILDREN
CLIMBING ON THE RANGE TO REACH
ITEMS COULD BE SERIOUSLY INJURED.
●Use only dry pot holders—moistor
damppotholderson hot surfacesmay
resultin burnsfrom steam.Do not Iet
potholderstouchhotsurfaceunitsor heating
elements.Do notuse atowelor otherbulkycloth.
Suchclothscan catchfire on ahot sufiaceunitor
heatingelement.
●Alwayskeep dish towels,dish cloths,pot holders
and other linensasafedistancefrom your range.
●A1wayskeep wooden and plastic utensils and
canned food asafe distance from your range.
●Alwayskeepcombustiblewallcoverings,curtains
or drapes asafe distance from your range.
●Never wear loose-fittingor hanging garments
while using the appliance. Be carefulwhen
reachingfor itemsstoredin cabinetsoverthe
Inge. Flammablematerialcouldbe ignitedif
~roughtin contactwithhot surfaceunitsor
heatingelementsand maycausesevereburns.
●DO NOT STORE OR USE COMBUSTIBLE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORSAND LIQUIDS IN
THE VICINITY OF THIS OR ANYOTHER
APPLIANCE.
●Keep the hood and grease filters clean to
maintain good ventingand to avoid grease fires.
●Do not let cookinggrease or other flammable
materials accumulate in or near the rar~ge.
e
8’6 ●Do not use water on grease fires.
+- ~fNever pick up aflaming pan. Turn
thecontrolsoff. Smotheraflamingpan
on asutf~ceunitby coveringthe pan completely
withawell-fittinglid.cookiesheetor flattray.
Useamulti-purposedry chemicalor foam-type
fireextinguisher.
Flaminggreaseoutsideapan can beput out by
coveringit withbakingsodaor,if available,by
usingamulti-purposedry chemicalor foam-type
fire extinguisher.
~lamein the ovencan be smotheredcompletely
by closingtheovendoorand turningtheovenoff
or by usingamulti-purposedry chemicalor foam-
typefire extinguisher.
●
●
Teach children not to play with the controls or
any other part of the range.
Do not touch the surface units, heating
elements or the interior surfaces of the oven. ~
Thesesurfacesmaybe hotenoughto burn even
thoughtheyare dark in color.Duringand after
use,do nottouch,or let clothingor other
flammablematerialscontactthe surfaceunits,the
areasnearbythe surfaceunitsor any interiorarea
of theoven;allowsufficienttimefor coolingfirst.
Potentiallyhot surfacesincludethe cooktop,areas
Pacingthe cooktop,ovenventopening,surfaces
nearthe opening,crevicesaroundthe ovendoor
andmetaltrimpartsabovethe door.
Remember: Theinsidesurfaceof theovenmay
be hot whenthe dooris opened.
●Whencooking pork, followthe directions
exactlyand alwayscookthe meatto an internal
temperatureof at least77”C.(170°F.).This
assuresthat,in theremotepossibilitythattrichina
maybe presentin the meat,it willbe killedand
themeatwillbe safeto eat.
Oven
●Stand away from the range when opening the
oven door. Hot air or steamwhichescapescan
causeburnsto hands,face and/oreyes.
●Do not heat unopened food containers.
Pressurecouldbuildup and thecontainercould
burst,causingan injury.
●Keep the oven vent duct unobstructed.
*Keep-the oven free from grease buildup.
cPlace the oven shelf in the desired position
while the oven is cool.If the shelvesmustbe
handledwhenhot,do notlet apotholdercontact
the heatingelements.
*Pulling out the shelf to the shelf stop is a
conveniencein lifting heavy foods. Itis also
aprecautionagainstburnsfromtouchinghot
surfacesof the dooror oven walls.
●When using cooking or roasting bags in the
oven, followthe manufacturer’sdirections.
●Do not use your oven to dry newspapers.
If overheated,theycan catchon fire.
(cfJtllir714ecl 11,.r[ [Jflcsf’)

IMPORTANTSAFETYINSTRUCTIONS
(continued)
●Do not leave paper products, cookingutensils
or food in the oven when not in use. Do not
storefl~mmablematerialsin an ovenor nearthe
surfaceunits.
.i’-=,.,.. l,. -=,- 4L.. 1-, .-
A--—
._.l. .-. . . . . . ..* ~fi~
●
●
●
{Y CVCI lCd VC L1lC U{)UI up~Il When ~~u art llUL
watching the range.
After broiling, alwaystake the broilerpan out of
therangeand clean it. Leftovergreasein the broiler
pancan catchon fire the nexttimeyou usethe pan.
Never leavejars or cans of fat drippings in or
near your range.
For your safety,never use your appliance for
warming or heating the room. --
Self-CleaningOven
●Do not clean the oven door gasket, Thedoor
gasketis essentialfor agoodseal,Care shouldbe
takennotto rub, damageor movethegasket.
●Do not use oven cleaners. No commercialoven
cleaneror oven linerprotectivecoatingof any kind
shouldbe usedin or aroundanypartof the oven,
Residuefromovencleanerswill damagethe inside
of theovenwhenthe self-cleancycleis used.
●Cleanonlyparts 1istedin this Useand Care Guide.
●Before self-cleaning the oven, remove the broiler
pan and other cookware.
●Besure to wipe up excessspillagebefore starting
the self-cleaningoperation.
●If the self-cleaning mode malfunctions, turn
the oven off and disconnect the power supply.
Haveit servicedby aqualifiedtechnician.
SurfaceCookingUnits
●Useproper pan size—Selectcookwarehavingflat
bottomslargeenoughto coverthe surfaceunit
heatingelement.The useof undersizedcookware
willexposeaportionof the surfaceunitto direct
contactand mayresultin ignitionof clothing.
Properrelationshipof thecookwareto the surface
unitwillalso improveefficiency.
●Never leave the surface units unattended at high
heat settings. Boiloverscausesmokingandgreasy
spilloversthatmaycatchon fire.
●Besure the drip pans and the vent ducts are not
covered and are in place. Theirabsenceduring
cookingcoulddamagerangeparts and wiring.
4
●Do not use aluminum foil to line the drip pans
or anywherein theovenexceptas describedin lhi~
guide.Misusecouldresultillasl~ock,fire l~ala[d~~r
damageto ther~nge.
●Only certain types of glass?glass/ceramic3
earthenware or other glazed containers are
suitable for range-top cooking; orhersmay brc;ak
becauseof the suddenchangein ternperatt]re.Set
the SurfaceControlssection.
●Neverclean the cooktopsurface when it isl~ot,
Somecle,anersproducenoxiousfumesandwetcloths
couldcausesteamburnsifusedonahotsurface,
●Tominimize the possibility nf burns3ignitionof
flammablematerialsand spillage,thehandleof a
containershouldbe turnedtowardthe centerof the
rangewithoutextendingover nearbysurfaceunits,
●Alwaysturn the surface unit controls off before
removing the cookware.
●Carefully watch for spill-overs or over heating
of foods when frying at high or medium high
temperatures.
●Toavoidthe possibilityof aburn or electricshock
alwaysbecertainthatthecontrolsforallsufidce
unitsareattheoffpositionandallsurfaceunitsare
coolbeforeattemptingto liftor removeaunit.
●Do not immerse or soak the removable surface
units. Do not put them in adishwasher, Do not
self-clean the surface units in the oven.
●When flaming foods are under the hood, turn the
fan off.Thefan,if operating,mayspreadtheflame.
●Foodsfor frying should be as dry as possible.Frost
onfrozenfoodsor moistureonfreshfoodscancause
hotfat to bubbleup andoverthe sidesof thepan,
●Uselittle fat for effectiveshallow or deep-fat
frying. Fillingthe pan too full of fat can cause
spilloverswhenfood is added.
●If acombination of oilsor fats will be used
in frying, stirtogetherbeforeheating,or as fi~ts
meltslowly.
●Alwaysheat fat slowly,and watchas it heats.
●Useadeep fat thermometer whenever possibleto
preventoverheatingfatbeyondthe smokingpoint.
●Never try to move apan of hot fat, especially
adeep fat fryer. Wait until the fat is cool.
SAVETHESE
INSTRUCTIONS

FEATURESOFYOUR RANGE
*
*
—
—
Explained
reature Index on page
1StorageDrawer 2, 25
2Modeland Serial Numbers ~
3Lift-OffOvenDoorwith 2,3, 17,
BroilStopPosition 19,25
4Anti-TipDevice 2,26
Seethe Installation Instructions.
5BakeElementMay be lifted j, ~~
gently for wipingok’entloor.
6OvenShelveswith Stop-Locks 3, lo, 11,
]g, ~J
7BroilElement 3, 17,22
8OvenInterior LightComeson 10.24
automaticallywhen door is opened.
The lightcan be turned on and off
by the switch on the backguard.
9Door Latch 11, 13, 15.
Use for self-cleaningonly. 17,20
1() Drip Pans 4,22
—
11 Plug-In Surface UnitsMay be 4,6-8.
removed when cleaning under unit. 12
12–OvenTempControl 10,11,13-15.
17,~~,23
Feature Index
13 Oven CleaningLight
14 SurfaceUnit Controls
15 SurfaceUnit “ON”
Indicator Lights
16 OvenTempLight
17 AutomaticOvenTimers,
Clockand MinuteTimer
18 OvenSet Control
19 OvenLight Switch
so OvenVentDuctLocated
under the right rear surface unit.
21 Lift Up Cooktop
~Z AutomaticOvenLight Switch
23 OvenShelfSupports
Shelf positionsfor cooking are
suggestedin the Baking. Roasting
and Broilingsections.
24 BroilerPan and Rack Do not
clean in the self-cleaningoven.
Explained
on page
20
6,7.23
6
10
9. 10,13.
]~.~]
lo, 11.
13–15,
17,20.23
10
10
10, II
4, 15.
17-19, 24
5

rHOW DOESTHISCOOKTOP COMPARE
WITHYOUR OLD ONE?
Yournew cooktop has electric coil surfaceunits. The best typesof 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 YOUto understand the
differences b~tweenelectric-c;il surface units and any
other type of cooktop you may have used in the past.
Type of Cooktop
Electric Coil
/>
@‘L.-j
Radiant
(Glass Ceramic)
Cooktop
o
Induction
IIII,,,,,
.\”\,i,,,,,/,G
.,..\\\
~--~--’+.x‘‘‘,,.=“-=-=
=>,3,/,,,,..s..=~
--,,,.,,,,,\\..\...-
‘.,//,,,,,,..
Solid Disk
o
,P ,
‘\:- ~
Gas Burners
*..~,~
Description
Flattenedmetal
tubing containing
electric resistance
wire suspended
over adrip pan.
Electric coils
under aglass-
ceramic cooktop,
High frequency
induction coils
underaglass
surface.
Solid cast iron
disk sealed to the
cooktop surface.
Regular or sealed
gas burners use
either LP gas
or natural gas.
I
How It Works
Heats by direct contact with the pan and by heating the air under the pan. For best
cooking results, use goodquality pans. Electric coils are more forgiving of
warped pans than radiant or solid disks. Heats up quickly but does not change
heat settings as quickly as gas or induction. Electric coils stay hot enough to
continue cooking for ashort tilmeafter they are turned off.
Heat travels to the glass surface and then to the cookware, so pans must be [l~ton
the bottom for good cooking results. The glass cooktop stays hot enough to
continue cooking after it is turned off. Remove the pan from the su&Jce unit i!“
you want cooking to stop.
Pans must be made of ferrous metals (metal that attracts arn~gnet).Heat is
produced by amagnetic circuit between the coil and the pan. Heats up right away
and changes heat settings right away, like agas cooktop. After turning the cotltrol
off,the glass cooktop is hot from the heat of’the pan, but cooking stop~right away.
Heats by direct contact with the pan, so pans must be flat on the bottom forgOCI“
cooking results. Heats up and cools down more slowly than electric coils. The
disk stays hot enough to continue cooking after it is turned oft’.Retnove the pan
from the solid disk if Youwant the cookinz to ston.
Flames heat the pans directly. Pan ilatncss is not critical to cooking result~.but
pans should be well balanced. Gas burners heat the pan right away and chtingc
heat settings right away. When you turn the control off, cooking stops right away.
SURFACECONTROLS
At both OFF and HI the control “clicks” into position. Switching to higher heat settingsalways results in a
When cooking in quiet kitchen, you may hear slight quicker heat change than switching to lower settings
“c]icking”sounds—an indication that the heat settings
you selected are being maintained.
HowtoSettheControls
1.Grasp the control knob and Thecontrolmust be pushed in to turn only from
push it in. the OFF position.When the controlis in any
2.Turn either clockwise or position other than OFF,it may be turned without
counterclockwise to the pushing it in.
desired heat setting. Be sure you turn the control knob to OFF when you
finish cooking.
The surface unit “on” indicator light will glow
when ANY heat on any surface unit is on.
6

ekingGuideforUsingHeatSettings
HI—Bring water to boil.
Medium High—Fastfry,pan broil; maintain fast boil
on large amountof food.
MED—Saut6and brown; maintain slow boil on large
amount of food.
Medium Low—Cook after startingat HI; cook with
littlewater in covered pan.
LO—Steam rice, cereal; maintain serving
temperature of mostfoods.
I
NOTE:
●At HIorMediumHigh,never leave food unattended.
Boiloverscause smoking;greasy spiIloversmay
catch on fire.
●At LO, melt chocolate,butter on asmall unit.
SURFACECOOKWARE TIPS
Cookware
Use medium-or heavy-weightcookware. Aluminum Right
cookware conductsheat faster than other metals.
it-ironand coated cast-iron cookware are slow to
sorb heat, but generallycook evenly at low to
mediumheat settings.Steel pans may cook unevenly
if not combined with other metals.
For best cookingresultspans shouldbe flat on the
bottom. Match the sizeof the saucepan to the sizeof
the surface unit.The pan shouldnot extend over the
edge of the surfaceunit more than 2.5 cm (1inch).
Wrong
OVER 2.5 CM (l”)
DeepFatFrying
Do not overfillcookware with fat that may spillover when adding food.
Frosty foodsbubble vigorously.Watchfood frying at high temperatures.
Keep range and hood clean from grease.
WokCooking
Werecommend that you Do not use woks that have
use only aflat-bottomed ~typesofwokswithor
support rings Use of these
wok. Theyare available
at your local store. withoutthe ring in place,
can be dangerous.Placing
the ring over the surface
unit will cause abuild-upof
heat that will damage th~porcelain cooktop.Do not
try to use such woks without the ring. Youcould be
seriouslyburned if the wok tipped over. 7

HOME CANNINGTWS
Canning should be done on surface units only.
In surface cooking, the use of potsextending more
than one inchbeyond the edge of the surface unit’s
drip pan is not recommended. However, when
canning with awater-bathor pressure canner, large-
diameter pots may be used. This is because boiling
water temperatl!res(even under pressure) are not
harmful to the cooktop surfaces surroundingthe
surface units.
HOWEVER, DO NOT USE LARGE-DIAMETER
CANNERS OR OTHER LARGE-DIAMETER POTS
FOR FRYING OR BOILING FOODS OTHER
THAN WATER.Most syrup or sauce mixlures-
and all types of frying—cook at temperatures much
higher [banboiling water. Such temperatures co(ild
eventually harm the cooktop surfaces surroundingthe
surface units.
ObservetheFollowingPointsin Canning
1. Be sure the canner fits over the center of the
surfaceunit. If your range or its location doe! not
allow the canner to be centered on the surface unit,
use smaller-diameter~ntsfor good canning results.
2. Flat-bottomedcanners 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. Reliablerecipes and procedures
are available from the manufacturerof your canner;
manufacturers of glassJars for cdnning, such as
Balland Kerr; and the United States Department of
Agriculture Extension Service.
4. Remember that canning is aprocess that generates
largeamountsof steam. To avoid burns from steam
or heat, be careful when canning.
NOTE: If your househas low voltage,canning may
take longerthan expected. even though directions
have been carefully followed. The process time will
be shortenedby:
(1) using apressure canner, and
(2) startingwith HOT tap water for fastest heating of
largequantitiesof water.
8

AUTOMATICTIMERSAND CLOCK
~utomatictimersandclock on your range are helpfuldevices that
serve severalpurposes.
ToSettheClock
Toset the clock, push the center knob of the clock
in and turn the clock hands clockwiseto the
correct time.
NOTE: The minute timer pointer will move also;
let the knob out and turn the timer pointer to OFF.
ToSettheMinuteTimer Self-CleaningUsestheAutomaticTimers
The minutetimer has been combined with the
range clock. Use it to time all your precise cooking
operations. Youwill recognize the minute timer as the
pointer which is different in color and shapethan the
clock hands.
Toset the minute timer,turn the center knob
counterclockwise, withoutpushing in, until the
pointer reaches the number of minutesyou wish to
+’ “. (Minutesare marked, up to 60, in the center ring
leclock.)
At the end of the set time, abuzzer soundsto tell you
time is up. Turn the knob, withoutpushing in, until
the pointerreaches OFF and the buzzer stops.
The self-cleaningfunctionon STOPTIME OELAYSTART
@@
yourrangeusestheAutomatic n
Timersto setthe lengthof
timeneededto clean whether
youwish to clean
immediately,or delay the PUSH TO START
cleaninguntillow energytimes suchasduringthe night.
SeetheOperatingthe Self-CleaningOven section.
NOTE: Before beginningTimed Baking or Self
Cleaning, make sure the oven clock shows the
correct time of day.
TimedBakingUsestheAutomaticTimers
Usingthe automatictimers (theDELAY STARTand STOP TIME dials),
you can setyouroven to turn on and offautomatically.See the Timed
Baking section.
QuestionsandAnswers
Q. How can Iuse the minute timer to make my
surface cooking easier?
A. The minutetimer will help time total cooking,
which includestime to boil food and change
temperatures.Do notjudge cooking time by
visiblesteam only.Food will cook in covered
containerseven though you can’t see any steam.
Q. Must the clock be set on correct time of
day when Iwish to use the automatic timers
“orbaking?
. . fes, if you wish to set the DELAY STARTor
STOP TIME dials to turn on and off at set times
during timed functions.
Q. Can Iuse the minutetimer duringoven cooking?
A. The minute timer can be used during any cooking
function.The automatic timers (DELAY START
and STOP TIME dials) are used with the Timed
Baking and Self-Cleaningfunctions.
Q. Can Ichange the time of day on the clock
while I’m Timed Baking in the oven?
A. The time of day on the clock shouldnot be changed
during any programthat uses the oven timers. You
musteither stopthoseprogramsor wait untilthey
are finishedbefore changingthe time.
9

US~G YOUR OVEN
BeforeUsingYourOven
1.Look at the controls. Be sure you understandhow 4. Keep this guide handy so you can refer to it.
to set them properly. especially during [hefirst weeks ot’using your
2. Check the oven interior.Look at the shelves. Take new range.
apractice run at removing and replacing them NOTE: Youmay notice a“burning”or “oily” smell
properly to give sure, sturdy support. lhe first few times you turn your o~en on. This is
3. Read over the information and tips that follow. normal in anew oven and will disappear in ashort
lime. To speed the process. set aself-clean cycle
for aminimum of 3hours. See the Operating the
Self-Cleaning Oven section.
OvenControls
O,(EN *TEMP a“EN SET
@@
Yourrange has two oven control knobs—OVEN
TEMP and OVEN SET.
The OVEN TEMP knob Imaintainsthe temperature
you set, from WAR,M(66”C., 1500F.) to BROIL
(~~g[”c.,550”F.)and also at CLEAN (471“C., 880°F.).
The oven temp light glows untilthe oven reaches
your $electedtemperature. then goes off and on with
the oven element(s) during cooking.
The OVEN SET knob has settings for BAKE, TIMED
BAKE, CLEAN, BROIL and OFF. When yOLIturn the
knob to the desired setting,the proper heating
elements are then activated for that operation.
OvenShelves
The shelves are designed with stop-locks so when
placed correctly on the shelf supports, they will
stop before coming completely out of the oven and
will not tilt when you are removing food from them
or placing food on them.
When placing cookware on a‘Ump
at
shelf, pull the shelf out (o the ~=..
bump on the shelf support. ~-~~q fl
Place the cookware on the “+& i
shelf, then slide the shelf
*
~:; 144 ~
back into the oven. This will ~~~~~<
e]iminate reaching into [he L—<~T-—~--
hot oven. Q’ ‘\
To remove ashelf from the oven, pLIllthe shelf
toward you. tilt the frontend upward and pLIll the
shelf out.
To replace, plucethe shelf on the shelf support with
the stop-locks(curved extension of shelf) F~cingLIp
and toward the rear of the oven. Tilt up the front and
push the shelf toward the back of the oven until it
goes past the bump on the shelf support.Then lower
the front of the shelf and push it all the way back.
OvenLight
The lightcomes on automatically when the oven door isopened.
Use the switch on the control panel to turn the lighton and off when the
door isclosed.
ShelfPositions
The oven has four shelf supports,identified in this
illustrationas A(bottom), B, Cand D(top).
Shelf positionsfor cooking are suggested in the
Baking, Roasting and Broiling sections.
10

BAKING
Jotlock the oven door with the door If you think an adjustment is necessary,see the Adjust
latch during baking. The latch is used for self- the Oven Thermostat section. It listseasy D[)if
cleaning only. ~)~{r.$e~instructionson how to adjust the thermostat.
Youroven temperature iscontrolled very accurately NOTE: When the oven is hot, the top and outside
using an oven control system. It is recommended that surfaces of the range get hot too.
yOLIoperate the oven for anumber of weeks using the
time given on recipes as aguide to become familiar
with your new oven’sperformance.
Howto SetYourRangeforBaking
To avoid possibleburns, place the shelves in the
correct positionbefore you turn the oven on.
1. Turn the OVEN SET knob to BAKE and the
OVEN TEMP knob to the desired temperature.
2. Check food for doneness at the minimum time
on the recipe. Cook longer if necessary.
3. Turn the OVEN SET knob to OFF and then
remove the food from the oven.
OVEN .TEMP OVEN sET
@@
OvenShelves
n~etheOven
.ior shelvesin
the desired locations
while the oven is
cool. The correct
shelf position
depends on the kind
of food and the
browning desired.
As ageneral rule,
Typeof Food Shelf Position
IAngel food cake IAI
/Biscuitsor muffins IBor CI
ICookies or cupcakes IBor CI
Brownies Bor C
Layer cakes Bor C
place-mostfoods in the middle of the oven, on either Bundt or pound cakes Aor B
shelf positionsBor C. See the chart for sl[ggested
shelf positions. Pies or pie shells Bor C
Frozen pies A(on cookie sheet)
Casseroles Bor C
Roasting Aor B
Preheating
Preheating is necessaryfor good results when baking Preheat the oven if the recipe calls for it. Preheat
cakes, cookies, pastry and breads. For most casseroles meansbringing the oven up to the specified
and roasts, preheating is not necessary.For ovens temperaturebefore puttingthe food in the oven.
without apreheat indicatorlight or tone, preheat 10 Topreheat, set the oven at the correct temperature—
utes. After the oven is preheated, place the food selectingahigher temperature does not shorten
le oven as quickly as possibleto prevent heat preheat time.
from escaping. ([’[)liri)llfl’(i 111’.Yr /7(lg1’ )
11

BAKING
(cOntinued)
BakingPans PanPlacement
Use the properbakingpan.The typeof finishon the
pan determinesthe amountof 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 alighter,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 12“C.(25°F.).
●If you are using dark non-stick pans, you may find
that you need to reduce the oven temperature 12°C,
(25° F.)to prevent overbrowning.
For even cooking and proper browning.there tnusrbe
enough room for air circulation in the o’<en,Baking
results will be better if baking pans are centered as
much as possiblerather 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 2to 4cm (1to 17“ )space bet\veenpans
as well as from the back of the oven, the cioorand [he
sides. If you need to use two shelves, stagger the pans
so that one is notdirectly above the other.
BakingGuides
When usingprepared baking mixes, follow package recipe or instructions
for the best baking results.
Cookies
Whenbakingcookies,
flatcookie sheets
(withoutsides)
producebetter-
lookingcookies.
Cookies baked in a
jelly roll pan (short
sidesall around) may
have darker edges
and pale or light
browning may occur.
AluminumFoil
Never entirely cover
ashelf with
aluminumfoil. This
will disturb the heat
circulation and result
in poor baking. A
smaller sheet of foil
may be used to catch
aspilloverby
placing iton alower
shelf several
Do not use acookie sheet so large that it touches the centimeters (inches)
walls or the door of the oven. Never entirely cover the below the food.
shelf with alarge cookie sheet.
For best results, use only one cookie sheet in the oven
at atime.
Pies
For best results,bake pies in dark, rough or dull pans
to produce abrowner, crisper crust. Frozen pies in foil
pans shouldbe placed on an aluminumcookie sheet
for baking sincethe shiny foil pan reflects heat away
from the pie crust; the cookie sheet helps retain it.
Cakes
When baking cakes, warped or bent pans will cause
uneven baking resultsand poorly shaped products.
Acake baked in apan larger than the recipe
recommends will usuallybe crisper, thinner and drier
than it should be. If baked in apan smaller than
recommended, it may be undercooked and batter may
overflow.Check the recipe to make sure the pan size
used is the one recommended.
12

Jon’t Peek I
Set the timer for the estimated cooking time and do DO NTOTopen the door to check untilthe
not open the door to look at your food. Most recipes minimumtime. Opening the oven door frequently
provide minimumand maximum baking times such during cooking allows heat to escape and Imakes
as “bake 30-40 minutes.” baking times longer.Yourbaking results may also
be affected. Iw
TIMEDBA~NG
Howto TimeBake 6
Do not lock the oven door with the door latch
during timed baking. The latch is used for self-
cleaning only.
The oven controlallows you to turn the oven on or off
automaticallyat specific times that yOLIset. Examples
of immediate Start (oven turns on now and you set it
to turn off automatically)and Delay Start and Stop
(setting the oven to turn on automatically at alater
time and turn off at apreset Stop Time) will be
described.
STOPTIME DELAYSTART
@@ PUSH TO START
NOTE: Before beginning,make sure the oven clock
showsthe correct time of day.
To set the clock, push the right mostknob in and turn
the clock handsclockwise to the correct time. 1-
1
HowtoSetImmediateStartandAutomaticStop I
Toavoid possible burns, place the shelves in the
correct positionbefore you turn the oven on.
The oven will turn on immediately and cook for a
selected length of time. At the end of baking time.
the oven will turn off automatically.
@@ @’
PLISH TO START
1.To set lhe Stop Time, push in the knob on the
STOP TIME dial and turn the pointer to the time
you want the oven to turn off. The pointeron the
DEI.AY STARTshould show the same time of day
as the clock.
O,JEN 0TE!,lP $EN SE1
@@
2. Turn the OVEN SET knob to TIMED BAKE.
Turn the OVEN TEJMPknob to the desired oven
temperature, for example 121“C. (2503F.).The
oven will start immediately, continue to cook for
the programmed amount of tinle, then shut off
automatically.
3. Remove the food i’romthe oven and turn the OVEN
SET knob to OFF. Remember, foods that are left in
the oven continuecooking after the contro]$are off.
NOTE: Foodsthat spoileasily such as milk,eggs.
fish, stuffings,poultry and pork shouldnot be alloweci
to sit for more thanone hour before or after cooking.
Roomtemperature promotesthe growthof harmful
bacteria. Be surethat the oven lightisoff because heat
from the bulb will speed harmfulbacteria growth.
I
((’())lt;ll!i(’[[11(’.Yf/)(1,?1’) I
13

TIMEDBAKING
(continued)
Howto SetDelayStartandAutomatic
Toavoid possibleburns, place the shelvesin
the correct positionbeforeyou turn the oven on.
stop
STOPTIME DELAYSTART
@@
PUSH TO START
YOLIcan setthe oven control to turn the oven on
automatically,cook for aspecific length of time
and then turn off automatically.
1.To set the Start Time. ~ush in the knob on the
DELAYSTARTdial’~rrdturn the pointerto the time
you want the oven to turn on.
2. To set the Stop Time, push in the knob on the
STOP TIME dial and turn the pointer to the time
you want the oven to turn off.
NOTE: The time on the STOP TIME dial must be
later than the time shown on the range clock and the
DELAY STARTdial.
3. Turn the OVEN SET knob to TIMED BAKE.
Turn the OVEN TEMP knob to the desired
temperature.The oven will start automatically,
continueto cook for the programmed amount of
time, then shutoff automatically.
4. Removethe food from the oven and turn the OVEN
SET knob to OFF. Remember, foods that are left in
the oven continuecooking after the controls are off.
NOTE:
●Foodsthat spoileasily such as milk, eggs,
fish, stuffings,poultry and pork should not be
allowed to sit for more than one hour before or
after cooking. Room temperature promotes the
growth of harmful bacteria. Be sure that the oven
light is off because heat from the bulb will speed
harmful bacteria growth.
●The oven indicatorlight(s)at the TIMED BAKE
setting may work differently than it does at the
BAKE setting.
ADJUSTTHEOVEN THERMOSTAT-DO ZTYOURSELF!
Youmay find that your new oven cooks differently
than the one it replaced. We recommend that you
use your new oven for afew weeks to become more
familiarwith it, following the times given in your
recipes as aguide.
If you think your new oven is too hot or too cold,
you can adjust the thermostat yourself, If yOLIthink
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.
ToAdjust the Thermostat:
1. Pull off the knob.
2. Loosen both screws on back of the knob.
3. Hold both parts of the knob as shown in the
illustrationof the back of the OVEN CONTROL
knob and turn so the lower screw moves in the
desired direction. Youwill hear and feel the
notchesas you turn the knob. Each notch changes
temperature about 8“C. (15° F.).
We do not recommend the use of inexpensive
n
e
thermometers, such as those found in grocery stores, .,#’” ,,~. The lower screw moves
to check the temperature settingof your new oven. ~~q ‘~j &toward HOTTER to increase
These thermometersmay varv 11–22°C. (20--40°F.). a, the temperature.
-..“4,
Backof the OVEN CONTROL knob
Lowerscrew movestoward HOTTER or COOLER
;\,)1The lower screw moves
:JJ>$~toward COOLER todecrease
:.+ the temperature.
4. Tizhten the screws.
5. Return the knob to the range.
Re-check oven performance before making any
additionaladjustments,

ROASTING
Do not lock the oven door with the door Most meats continue to cook after being removed
latchduring roasting.The latch is used for self- from the oven. The internaltemperature wiIIrise
cleaning only. about 3° to 8’C. (5° to1()”F.)during the recommended
Roasting iscooking by dry heat, Tender meat or standingtime of 1()to 20 minutes.This allows roasts
poultrycan be roasted uncovered in your oven. to firm up and makes them easier to carve. To
Roastingtemperatures,which shouldbe lowand compensatefor this rise intemperature you may want
steady,keep spattering to aminimum. to remove the roast sooner [at 3° to 8°C. (5° to 1[)*F.j
Roastingis really abaking procedureused for meats. lessthan shown in the RoastingGuide].
Therefore, the oven controlsare set to Baking or Remember that food will continue to cook in the
Timed Baking.(Youmay hear aslight clicking sound. hot oven and therefore shouldbe removed when
indicatingthe oven is working properly.)Timed the desired internaltemperature has been reached.
Baking will turn the oven on and off automatically.
1.Place the shelf in Aor B~osition. O,JEN ●TEMP OVEN SET
INOpreheating is necessary.
2. Check the weight
of the meat and place
it fat-side-up,or
poultry breast-side-
up, on aroasting rack
in ashallowpan. The
melting fat willbaste
the meat. Select apan
as close to the size of
the meat as possible.
(The broiler pan with rack is agood pan for this.)
@@
3. Turn the OVEN SET knob to BAKE. Turn the
OVEN TEMP knob to the desired temperature.
4. After roasting iscompleted, turn the OVEN SET
knob to OFF.
Useof AluminumFoil
Youcan use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan for 1
~
-,1/r
marinating.cooking with fruits,cooking heavily ,,
,, /. xx. ,
.3\“ \,! ‘,. ‘/:’
cured meats or bastingfood during cooking. Pres\ the ,-
,.+ -- ,,=_ .- -
foil tightlyaround the insideof the pan. >’_:~ ~ ~ ‘- (
--- - - “:$~i?z “
.&>. ,., —.z. .<—
.
._. _.
,- ,<.<.”z\<
—=<. ~.
~- ,, :<.,”‘-’
.“
15

ROASTING
(continued)
QuestionsandAnswers
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.
Temperaturesare shown in the RoastingGuide.
For roasts over 4kg (8 pounds),check with
thermometer at half-hour intervalsafter half the
time has passed.
Q. Why is my roastcrumbling when Itry to
carve it?
A. Roastsare easier to slice if allowed to cool 10to
20 minutes after removing them from the oven.
Be sure to cut across the grain of the meat.
Q, Do Ineed to preheat my oven each time
Icook aroastor poultry?
A. Itis not necessary to preheat your oven.
Q. When buying aroast, are there any special tips
that would help me cook it more evenly?
A. Yes.Buy aroast as even in thickness as possible.
or buy rolled roasts.
Q. Can Iseal the sides of my foil “tent” when
roastingaturkey?
A. Sealing the foil will steam the meat. Leaving
it unsealed allows the air to circulate and brown
the meat.
FrozenRoasts
Frozen roasts of beef,
ROASTINGGUIDE
pork. lamb, etc., can be started
withoutthawing, but allow 10to 25 minutesper
450 gm (1 pound) additionaltime [10 minutes per
450 gm (1pound) for roasts under 2,3 kg (5 pounds),
more time for larger roasts].
Type
Meat
Tendercuts; rib, high quality
sirloin tip. rumpor top round*
Latnb leg or bone-in shoulder*
Vealshoulder,leg or loin’!
Porkloin, rib or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkev
Oven
Temperature
163CC(325°F)
163°C(325”F)
163°C(325’F)
163°C(325CF)
163°C(325CF)
163°C(325C’F)
177°C(350”F)
163CC(325°F)
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
WellDolie:
Well Done:
Well Done:
ToWarm:
WellDone:
Well Done:
Well Done:
Make sure poultry is thawed before roasting.
Unthawed poultry often does notcook evenly.
Some commercial frozen poultry can be cooked
successfullywithout thawing. FOI1OWthe directions
given on the package label.
Approximate Roasting Time
in Minutes per Kilogram
1.4-2.3 kg 2.7-3.6 kg
(3-5 Ibs.) (6-8 Ibs.)
24–33 18-22
35-39 ~~–~g
4045 30-35
2I–25 20-23
25–30 24–28
30–35 28–33
35–45 3040”
35–45 30-40”
I7–20minLltcs
per 450 gram (pound)(anyweight)
—
1.4-2.3 kg Over 2.3 kg
(3 to 5Ibs.) (Over 5lbs.)
35–40 30-35
35–40
4.5-6.8 kg Over 6.8 kg
(10-15 Ibs.) (Over 15lbs.1
18–25 15–’20
Internal
‘temperature
50’’-66cc”i”(I40”- I50’’F”~)
563–71‘C (150’-160[”F)
773-85CC (170’-1X5’F)
50:’-66CC-/(140’-150”F;
56(’–71‘C (150’’-16F)”)”
77[’–85”C (170’-185’1;)
77’’-82C’C (170’’-1X{)”F)
77’’-X2C’C(]70’-180 ‘F)
46°–490c (Il5’–120”F)
85”–88CC (IX5C-190”F)
85J-88’C (185C-190”F)
In thigh:
85”–88°C (1853–190<’F)
—
*For boneless rolled roasts over 15cm (6”)thick, add 5to I()minutes peI 450 gm (1pound)to times gi~cn above.
+TheU. S. Department of Agriculture says “’Rarebeet’is popular.butyoushouldknoivthatcookingit to only60”C(140”F.)
meanssomefoodpoisoningorganismsmaysurvive.
“(Source:SafeFoodBook.YourKitchenGuide.USDARev..lUnc1985.)

BROILING
Inotlockthe oven door with the doorlatchduring Turn [he food using tongs only once during broiiing.
.,aking.Thelatchisusedfor self-cleaningonly. Time the foods for the first side accordin: to the
13roi1ing is cooking food by intense radiant heut from Broiling Guide. Turn the food. then use the times
the upper element in the oven. Mostfish and tender gi~;enfor the second side as aguide to the preferred
cuts of meat can be broiled.Follow these directions doneness.
to keep spatteringand smokingto aminimum.
1. If the meat has fat or gristle around the edge, cut
vertical slashesthrough both about 5cm (2 inches)
upart.If desired, fat may be trimmed, Ieuvinga
layer tibout4mm (1/8inch)thick.
2. P1ticethe metiton the broiler rack in the broilerpan
which conies with the range. Always use the rack
so fat drips intothe broiler pan; otherwisejuices
may become hot enough to catch on fire.
3. Positionthe shelf on the recommended shelf
positionas suggested in BroilingGuide. Most
broilingis doneon Cposition,but if your range
is connected to 208 volts,you may wish to use
ahigher position.
4. Leave the door open to the ~1: ‘=
broil stop position. The door +
m
*
“\, <-
staysopen by itself, yet the ~///
..
proper temperature is ‘\
maintained in the oven. \*
\, ‘\:
5. Turn the OVEN SET knob to BROIL. Turn the
OVEN TEMP knob to BROIL. Preheating is not
necessary.(See the Comments column in the
Broiling Guide.)
6. Turn the OVEN SET and the OVEN TEMP knob
to OFF. Serve the food immediately,and Iea\’ethe
pan outside the oven to cool during the meal for
easiest cleaning.
UseofAluminumFoil
)Ucan use aluminum foil to line Withoutthe slits,the foil will
,~~urbroiler pan and broiler rack. prevent fat and meatjuices from )
However,you must mold the foil draining into the broilerpan. The “~’~;?~\,ik&{~~3~ qi
tightlyto the rack and cut slits in juices could become hot enough to
itjust likethe rack. catch on fire. If you do not cut the d
>-
,
slits,you are frying, not broiling.
I
I
I
Questions&Answers
Q. When broiling,is it necessary to always use a
rack in the pan?
A. Yes.Using the rack suspendsthe meat over the
pan. As the meat cooks. thejuices fall into the pan.
thuskeeping meat drier..luicesare protected by the
rack and stay cooler, thus preventingexcessive
spatterand smoking.
Q. Why are my meats not turning out as brown as
they should?
A. In someareas,the power (voltage)to the range may
be low.In thesecases. preheat the broilelement for
10minutesbefore placing the broiler pan with food
in theoven.Check to see if you are usingthe
recommendedshelfposition.Broil for the longest
periodof time indicatedin the BroilingGuide. Turn
the foodonly once duringbroiling.Youmay need
to move the foodto ahighershelfpositon.
Q. Do Ineed to grease my broilerrack to prevent
meat from sticking?
A. No. The broilerrack isdesigned to reflect broiler
heat, thus keeping the surface cool enough to
prevent the meat from sticking to the surface.
However, sprayingthe broiler rack lightly with o
vegetablecooking spray before cooking wil1make
clean-up easier.
Q. Should Isalt the meat before broiling?
A. No. Saltdraws out thejuices and allows them to
evaporate. Always salt after cooking.Piercing
meat with afork also allows thejuices to escape.
Turn the meat with tongs instead of afork.
17

BROILINGGUIDE
●Always use the broilerpan and rack that comes with
your oven. It is designed to minimize smokingand
spatteringby trappingjuices in the shielded lower
part of the pan.
●The oven door should be open to the broil
stop position.
●For steaks and chops, slash fat evenly around
outsideedges of meat. To slash,cut crosswise
through outer fat surfacejust to the edge of the meat.
Use tongsto turn meat over to prevent piercing meat
and losingjuices.
●If desired, marinate meats or chicken before
broiling, or brush with barbecue sauce last 5
to 10 minutes only.
Food
Bacon
GroundBeef
Well Done
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
WellDone
Chicken
Bakery Product:
Bread (Toast)or
Toaster Pastries
English Muffins
Lobster Tails
Fish Fillets
Ham Slices
(precooked)
Pork Chops
WellDone
Lamb Chops
Medium
WellDone
Medium
Well Done
Wieners and
similar precooked
sausages,bratwur:
●When arranging food on the pan, do not let Patty
edges hang over the sidesbecause the dripping fat
will soil the oven.
●The broiler does not need to be prehedted. However,
for very thin foods, or to increase browning, preheut
if desired.
●Frozen steaks can be broiled by positioning the oven
shelf at next lowest shelf positionand increasing
cooking time given in this guide IY?times per side.
●If your range is connected to 20Svolts, rare
steaks may be broiled by preheating the broiIer
and positioningthe oven shelf one position higher.
Quantityandlor Shelf ~FirstSide Second Side
Thickness Position Time, Minutes Time, Minute$
thin slices cI4Z 4X
1.25–2cm thick c10 7
(1/2-3/4”) —
2.5 cm (l“) thick c6
c8
c12
5
6
11
3.8 cm (1X“)thick IcI10 I7–8
c15 14–16
Cor D3-4
170-225 gm B13-16 Do not
(6 to 8oz.) each turn over.
II I
.5–1.25cm thick c55
(1/4- 1/2”)
I
2.5cm (l“) thick B88
1.25cm (1/2”)thick c10 10
2.5cm (l“) thick B13 13
2.5cm (l“) thick c10 9
c12 10
Comments
Arrange in single layer.
Space evenly.
Up to 8patties take about same time.
Steaks less than 2.5 cm (1inch) thick
cook through before browning.Pan
frying is recommended.
Slash Fat.
Reduce time about 5to 1()minutes
per side for cut-up chicken. Brush
each side with melted butter. Broil
skin-side-downfirst.
Space evenly. Place English muffins
cut-side-up and brush with butter,
if desired.
Cut through back of shel1.Spread
open. Brush with melted butter before
broiling and after half of broiling time.
Handleand turn very carefully. Brush
with lemon butter before and during
cooking, if desired. Preheat broiler to
increase browning.
Increase time 5to IOmin. per side for
3.75cm (1Xin)thickorhomecuredham.
Slash fat.
Slash fat.
If desired, split sausages in half
lengthwise;cut into 12.5-to 15-cm
(5-to 6-inch) pieces.
18

‘~
OPERATINGTEIESELE-CLEANINGOVEN
NormdlCleaning Time. 3hour$
eforea CleanCycle
Werecommend ventingwith an open window or
using aventilationF~nor hoodduring the first
self-cleaningcycle.
YOLImay have to allow the oven to cool before you
can slidethe door latch.
1. Remove the broiler pan, broilerrack, all cookware
and any aluminumtoil from the oven-they can’t
withstand the high cleaningtemperatures.
NOTE: The oven shelvesmay be cleaned in
the self-cleaningoven. However, they will darken,
lose their lusterand become hard to slide.Wipe the
shelf sup~(?rtswith cookingoil after self-cleaning
to make”shelvesslide moreeasily.
2. Wipe up heavy soilon the oven bottom. If you
use soap, rinse thoroughlybefore self-cleaning
to prevent staining.
II ~
Oven light II v~
Oven
front
.............. ..... .... .........
‘“’’’+’”’”’”’
~“”’”’’’” ““”””’”””’”””’’”’””’’”””’””””’”””
‘“’”””””’””’”””””””””’’”:’’”””’
Area Openings Oven door
outside in door gasket
gasket
Area
3. Clean spattersor soilon the oven front frame and
the oven door outside the gasket with adampened
cloth. The oven front frame and the oven door
outsidethe gasket do not get cleaned by the self-
clean cycle. On these areas, use detergentand hot
water or asoap-filled steel wool pad, Rinse well
with avinegar and water solution.This will help
prevent abrown residue from forming when the
oven is heated. Buffthese areas with adry cloth.
Do notclean the gasket.
Clean the top, sides and outsidefront of the oven
door with soap and water.Do not use abrasives or
oven cleaners.
Make sure the oven lightbulb cover is in place.
Do not rub or clean the door gasket—
the fiberglassmaterial of the gasket has an
extremely low resistance to abrasion. An intact
and well-fitting oven door gasket is essentialfor
energy-efficientoven operation and good baking
results. If you notice the gasket becoming worn,
frayed or damaged in any way or if it has become
displaced on the door,you shouldhave it replaced.
Do not let water run down through openings in
the top of the door.To help prevent water from
getting in these slotswhen cleaning, open the door
as far as it will go.
4. Close the oven door and make sure the oven
lightis off. If the oven light is not turned off,
the life of the bulb will be shortenedor it may
burn out immediately.
Do not use commercial oven cleaners or oven
protectors in or near the self-cleaning oven.
Acombination of any of these productsplus the
high clean-cycle temperature may damage the
po~celainfiriishof the oven.
Important
The oven door must be closed and all controls must
be setcorrectly for the cycle to work properly.
19

OPERATINGTHESELF-CLEANINGOVEN
(continued)
Howto SettheOvenfor Cleaning
Quick Reminder:
1.Turn the OVEN SET and the OVEN TEMP
knobs to CLEAN.
2. Latch the door.
3. Set the automaticoven timers.
OVEN .7EMP OVEN SET
@@.
1.Turnthe OVENSET and OVEN TEMP knobsto
CLEAN.The controlswill snapintofinalposition
whentheCLEAN locationisreached.
2. Closetheovendoor and
slidethe latch handleto
therightas far as itwill e
go.N;ver force the latch A’
~andle.Forcingthe handle ~
willdamagethe doorlock lll\*~
mechanism.
3. Set the automatic oven timer:
Make sure both the clock and the STARTdial
show the correct time of day.When the START
knob is pushed in and turned, it will “pop” into
place when the time shown on the clock is reached.
Youcan set the Clean Time to any time between
2and 4hours, depending on the amount of soil in
your oven.
Add the desired number of hours to the present
time of day,then push in and turn the STOP dial
clockwise to this desired stop time.
The CLEANING light glows, indicatingcleaning
has started.This lightcycles on and off with the
oven heating elements after the oven reaches
cleaning temperature.
Theovendoorand windowget hot duringself-
cleaning.DO NOT TOUCH.
4. After cleaning is complete, turn the OVEN SET
knob to OFF.
5. When the oven has
fallen below the locking
temperature, slidethe
latch handle to the left
*
1\>t
as far as it will go and
open the door. If you
cannot slidethe latch. -I
allow additionaltime
for cooling.
Never force the latch handle. The latch slides
easily.Forcing the latch handle may damage the
door lock.
ToStopa CleanCycle Aftera CleanCycle
1.Turn the OVEN SET knob or the OVEN TEMP Youmay notice some white ash in the oven. Just
knob to OFF. wipe it up with adamp cloth after the oven cools.
2. Waituntil the oven has cooled below the locking If white spots remain, remove them with asoap-
temperature to unlatch the door. filled steel wool pad. Be sure to rinse thoroughly with
avinegar and water mixture. These depositsare
usually asalt residue that cannotbe removed by the
clean cycle.
If the oven is not clean after one clean cycle, repeat
the cycle.
If the shelvesdo not slide easily, wipe the shelf
sLIpportswith cooking oil.
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