GE JBP23 User manual

How to get the be st from
.,..,\10.1
Use and Care of models
JBP22 lBP24G JBP26G
JBP23 JBP26
Energy-saving tips p5
Features of your range p6
Surface cooking p8
Oven cooking p13
How to operate
the self-cleaning oven p20
Save time and money.
Before you request service ,
use the Problem Solver p26
Your Direct Line to General Electric
The GE Answer Center800.626.2000
G ENER A L. ELECTRIC

Contents
Before Using Your Range ....... 2
Safety Instructions .......... 3, 4
Energy-Saving Tips ........... 5
Features of
Your Range ...... 6, 7
Surface Cooking ............. 8
Home Canning Tips
........... 9
Surface Cooking Chart ..... 10 , II
Automatic Timer and Clock .... 12
Using Your Oven ............ 13
How to Bake and Time Bake ... 14
Baking Chart .. . .. 15
How to Roa st ... . .... 16
Roasting Chart. . . ..... 17
How to Broil . . . . .......... 18
Broiling Chart .............. 19
How to Self-Clean
Your Range .............. 20.21
Removable Oven Door ........ 22
How to Care for
Your Rang e .............. 22,23
Cleaning Your Range . . .... 24,25
Problem Solver ..... 26
If You Need Service . . . . .... Z7
Warranty ........... Back Cover
Help us
help you
...
Read this book carefully.
It is intended to help you operate
and maintain your new range
properly.
Keep it handy for answers 10 your
questions.
Uyau don't understand something
or need more help ...
Call, toll-free:
The GE Answer Center""
800.626.2000
consumer information service
or 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 ofthe range behind the
oven door.
The se numbers are also on the
Consumer Product Ownership
Registration
Card thai came with
your range. Before sending
in this
card, please write these numbers
here:
Model Number
G(:lvytJ2
Serial Number
Use these numbers in any
correspondence
or servicecalls
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 minor causes of
operating problems that you can
correct yourself.

IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
When 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.
• Be sure your appliance is prop-
erly installed
and grounded by a
qualified technician in
accordance
with the provided installation
instructions.
• Don'1 attempt to repair or
replace any part of your range
unless it is specifically recom-
mended in this book. All other
servicing should be referred to
a qualified technician.
• Before performing any service,
DISCONNECT THE RANGE
POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION
PANEL BY REMOVING THE
FUSE OR SWITCHING OFF
THE CIRCUIT BREAKER .
• Do not leave children alone-
children should not be left alone
or unattended in area where
appliance is in use. They should
never be allowed
to s it or stand
on any part of the appliance.
• Don't allow anyone to climb,
stand or hang on the door, drawer
or range top. They could damage
the range and even tip it over
causing severe personal injury.
• CAUTION: DO NOT STORE
ITEMS OF INTEREST TO
CHILDREN IN CABINETS
ABOVE A RANGE OR ON THE
BACKSPLASH OF A RANGE-
CHILDREN CLIMBING ON
THE RANGE TO REACH
ITEMS COULD BE SERIOUSLY
INJURED.
• Wear proper clothing. Loose
fitting
or hanging gannents should
never be
worn while using the
appliance.
Flammable material
could
be ignited if brought in con-
tact 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 sur-
face units.
• Keep hood and grease filters
clean
to maintain good venting
and to avoid grease fires.
• Do not let cooking grease or
other flammable materials accu-
mulate in
the range or near it.
• 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 out-
side a pan can be put out by
covering with baking soda
or. if
available. a multi-purpose dry
chemical or foam.
3
• 00 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 sur-
face units, areas nearby surface
units
or any int erior 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 openings. and
crevices around the oven door.
Remember: The inside su rface of
the oven may be hot when the
door is opened.
• When cooking pork follow our
directions exactly and always cook
the meat to at least 170
0. This
assures that, in the remote
po ssi-
bility
that trichina may be present
in the meat, it will be killed
and
meat will be safe to eat.
(continued "exl pagel

IMPORTANT SAFETY INSTRUCTIONS (continued)
Oven:
• Stand away from the range
when opening oven door. The hot
air
or steam which escapes can
cause burns to hands, face and/
or eyes.
• Don't heat unopened food con·
tainers 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.
• Place oven rack in desired posi·
tion while oven is coo l. If racks
must
be handled when hot, do not
let potholder contact heating units
in th e oven.
• Pulling out shelf to the shelf
stop
is a convenience in lifting
heavy food
s. It is also a precau-
tion 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.
• Do not use your oven to dry
newspapers.
If overheated, they
can catch
fire.
Self-Cleaning Oven:
• Do not clean door gasket. The
door gasket
is essential for a good
seal. Care should be taken not to
rub, damage,
or move the gasket.
• Do not use oven cleaners.
No commerc ial oven cleaner or
oven liner protective coating of
any kind shou ld be used in or
around any part
of the oven.
• Clean only parts listed in this
Use and Care Book.
• Before self·cleaning the oven,
remove broiler pan and other
utensils.
Surface Cooking Units:
• 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
ef
fi c ien cy.
• Never leave surface units
unattended at high heat settings.
Boilover causes smoking and
greasy spillovers
th at may catch
on
fire.
• Be sure drip pans and vent
ducts are not covered and are
in
place. Their absence during cook·
in .g .could damage range parts and
wmng.
• Don't
use aluminum foil to line
drip pans
or anywhere in the oven
except as described
in this book.
Misuse could
re sult in a shock,
fire hazard, or damage to the
ran
ge.
• Only certain types of glass,
glass/ceramic, ceramic, earthen-
ware, 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 suggestion s.)
• To minimize bums, ignition of
fl ammable materials, and spillage;
the handle
of a container shou ld
be positioned so that it is turned
toward the center
of the range
without extending over nearby
surface units.
• Don't immerse or soak remov·
able surface units. Don't put them
in a dishwasher.
4
• Always turn surface unit to
OFF before removing utensil.
• Keep an eye on foods being
fried at HIGH or MEDIUM
HIGH heats.
• To avoid the possibility of a
bum or electric shock, always be
certain that the controls for aU
surface units are at OFF position
and
all coils are cool before
attempting to remove the unit.
• When flaming foods under the
hood, turn the fan off. The fan,
if
operating, may spread the flame.
• Foods for frying should be'as
dryas possible. Frost on frozen
foods
or moisture on fresh foods
can cause hot fat to bubble up
and over sides
of pan.
• Use little fat for effective
shallow
or deep·fat frying. Filling
the pan too
full offat 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
s
lo wly.
• Always heat fat slowly, and
watch as it heats.
• Use deep fat thennometer
whenever possible to prevent over-
heating fat beyond th e smoking
point.
SAVE THESE
INSTRUCTIONS

Installing Your
Range
Your range, like many other house-
hold items, is heavy
and can settle
into soft floor coverings such as
cushioned vinyl
or carpeting. When
moving the range on this type
of
flooring, use care, and it is recom-
mended
that these simple and inex-
pensive instructions be followed.
The range should be installed on a
sheet
of pl ywood (or similar rnate-
rial) as follows: When the floor
covering is terminated at the front
of the range, the area that the range
will
re st on should be built up with
pl ywood to the same level or higher
than the floor covering. This will
then allow the range to be moved
for cleaning
or servicing.
Leveling the
Range
Le ve ling screws are located on each
corner
of the base of the range. By
removing the
bottom drawer you
can level the range to
an uneven
floor with the use of a nutdriver.
To remove drawer, pull drawer out
all the wa y, tilt up the front and
remove it.
To replace, insert glides
at back
of drawer beyond stop on
range glide
s. Lift drawer if neces-
sary to insert easily. Let front
of
drawer down, then push in to clo se .
Energy Saving Tips
Surface Cooking
• Use cooking utensils of medium
weight aluminum, tight-fitting
covers, and flat bottoms which
completely cover the heated por-
tion
of the surface unit.
• Cook fresh vegetables with a
minimum
amount of water in
a covered pan.
• 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.
• Use residual heat with surface
cooking whenever possible.
For
example, when cooking eggs in
the shell, bring water to boil,
then
turn to OFF position to
complete the cooking.
• Use correct heat for cooking
task
... HIGH - to start cooking
(if time allows,
do not use HIGH
heat to start), MEDIUM HI-
quick brownings,
MEDIUM -
slow frying, LOW-finish cooking
most quantities, simmer-double
boiler heat, finish cooking, and
special for small quantities.
• When boiling water for tea or
coffee, heat only the amount
needed. It is not economical to
boil a container full
of water for
only one
or two cups.
5
Oven Cooking
• Preheat the oven only when
necessary. Most foods will cook
satisfactorily without preheating.
If you find preheating is neces-
sary, watch the indicator light,
and put food in the oven
promptly after the light goes out.
• Always turn oven OFF before
removing food.
• During baking, avoid frequent
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.
Potatoes , other vegetables, and
some desserts will cook together
with a main-dish casserole, meat
loaf, chicken
or roast. Choose
foods
that cook at the same tem-
perature and in approximately
the same time.
• Use residual heat in oven when-
ever possible to finish cooking
casseroles, oven meals, etc. Also
add rolls
or precooked desserts
to warm oven, using residual
heat to warm them.

Features of Your Range
Model JBP22 Model JBP23
Models JBP26, JBP26G* Model JBP24G*
6

Feature Index
I Model and Serial Numbers
2 Surface Unit Controls
3
"ON" Indicator Light/ Lights
for Surface Units
4 Oven Set (Clean) Control
5 Oven Temp (Clean) Control
6 Oven Cycling Light
7 Automatic Oven Timer,
Clock and Minute Timer
8 Door Latch Release
9 Door Locked Light
10 Oven Cleaning Light
Plug-In Calrod® Surface Unit
11 (May be removed when cleaning
under unit.)
Tilt-Lock Calrod® Surface Unit
12
(May be raised but not removed
when cleaning under unit.)
One-Piece Chrome Trim Rings
and Drip Pans
13 or
Separate Chrome Trim Rings
and Porcelain Drip Pans
14
Separate Chrome Trim Rings and
Aluminum Drip Pans
15
Oven Vent Duct (Located under
right rear surface unit.)
16
Oven Interior Light (Comes on
automatically when door is opened.)
17
Oven Light Switch
18
Broil Unit
19
Bake Unit (May be lifted gently
for wiping oven floor.)
20
Oven Shelves
Oven Shelf Supports (Letters
21
A, B, C, & D indicate cooking
positions for shelves as recommended
on cooking charts.)
22 Broiler Pan and Rack
23
Storage Drawer
Explained
On Page
2
8
8
13
13
13
12
20
20
20
23
23
23
23
22
22
13
18
14
13
13
18
25
*"G" in model number indicates Black Glass Door.
7
Model
JBP22
•
•
2
•
•
•
•
•
•
•
3-6 in.
1-8 in.
4
•
•
•
•
2
•
•
•
Model
JBP23
•
•
2
•
•
•
•
•
•
•
3-6 in.
1-8 in.
4
•
•
•
•
2
•
•
•
Model
JBP24G*
•
•
2
•
•
•
•
•
•
•
2-6 in.
2-8 in.
4
•
•
•
•
2
•
•
•
Models
JBP26
JBP26G*
•
•
2
•
•
•
•
•
•
•
2-6 in.
2-8 in.
4
•
•
•
•
•
2
•
•
•

Surface Cooking
See Surface Cooking Chart on pages 10-11.
Surface Cooking with
Infinite Heat Controls
Your surface units and controls are
designed to give you an infinite
choice of heat settings for surface
unit cooking.
At both OFF and HIG H positions,
th ·ere is a slight niche so control
"clicks" at those positions; "click"
on HIG H marks the highest setting;
the lowest setting is between the
words WM and OFF. In a quiet
kitchen y ou may hear slight "click-
ing" sounds during cooking , indi-
cating heat settings selected are
being maintained.
Switching heats to higher settings
always show a quicker change than
switching to lower settings.
Features
1. Surface Unit Controls
2. Master Indicating Lights for Surface Units
3. Calrod® Surface Units
How to Set the Controls
Step 1
Grasp contol knob and push in.
I
Step 2
Turn either clockwise or counter-
clockwise 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 may be rotated
without pushing in.
Be sure you turn control to OFF
when you finish cooking. An indi-
cator light will glow when ANY
heat on any surface unit is on.
8
Cooking Guide
for Using Heats
HI Quick start for cooking;
bring water to boil.
MED Fast fry, pan broil; maintain
HI fast boil on large amount of
food.
MED Saute and brown; maintain
slow boil on large amount
of food.
WW Cook after starting at
HIGH ; cook with little
water in covered pan .
WM Steam rice, cereal; maintain
serving temperature of most
foods.
NOTE:
I. At HIGH , MED HI, never leave
food unattended . Boilovers cause
smoking; greasy spillovers may
catch fire.
2. At WARM , LOW, melt choco-
late, butter on small unit.

Questions and Answers
Q. How can my Minute Timer
make my surface cooking easier?
A. Your
Minute Timer will help
time TOTAL
cooking which
includes time to boil food
and
change temperature s. Do not judge
cooking time by visible steam only.
Food will
cook in covered utensils
even
though yo u can't see any
s team .
Q. May I can foods and preserves
on my surface units?
A. Yes, but only use uten s il s de-
signed for canning purposes. Check
the
manufacturer 's instructions and
recipes for preserving foods. Be
sure canner is flat-bottom ed and
fits over the center of your Calrod®
unit. Since
canning generates large
a
mount s of steam, be careful to
avoid
burn s from steam or heat.
Canning should only be don e on
s urf ace unit s.
Q. Can I use special cooking equip-
ment like an oriental wok, on any
surface units?
A. Utensils
without flat surfaces are
not recommended . Th e life of yo ur
surface unit can be s horten ed and
the range top can be damaged from
the high heat needed for this type
of cooking.
Q. Can I cover my drip pans with
foil?
A. No. Clean as
recommended in
the Cleaning Chart.
Home Canning Tips
Canning should be done on cooktop
only.
In surface cooking
of foods other
than canning, the use
of large-
diameter utensils (extending more
than I-inch beyond edge
of trim ring)
is not recommended. However, when
canning with water-bath
or pressure
canner, large-diameter utensils may
be used. This' is because boiling water
temperatures (even under pressure)
are
not harmful to cooktop surfaces
surrounding heating unit.
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 tempera-
tures could eventually
harm cooktop
surfaces surrounding heating units.
Observe Following Points
in Canning:
1. Bring water to boil on HIGH
heat , then after boiling has begun ,
adjust heat to lowest se tting to
maintain boil (saves energy and
best uses surface unit.)
2.
Be sure canner fits over center of
surface unit. If your model surface
section does
not allow canner to be
centered
on surface unit, use
smaller-diameter containers for
good canning results.
3.
Flat-bottomed canners give best
canning results. Be sure bottom of
canner is flat or slight indentation
fits snugly over surface unit. Can-
ners with flanged or rippled bot-
toms (often found in enamel-ware)
are not recommended .
RIGHT WRONG
9
Q. Why is the porcelain finish on
my containers coming off?
A.
If you set your Calrod® unit
higher than required for the con-
tainer 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.
Q. Why do my utensils tilt when I
place
them on the surface unit?
A.
Make sure that the "feet" on
yo ur Calrod® units are sitting tightly
in
the range top indentation and
the trim ring is flat on the range
surface. Possibly
your plug-in unit
is not plugged into unit properly .
Q. Why am I not getting the heat I
need
from my units even though I
have
the knob on the right setting.
A.
After turning surface unit off
and making sure it is cool, check to
make sure that yo ur plug-in units
are securely fastened into the sur-
face connection.
4. When
canning , u se recipes from
reputable sources. Reliable recipes
are available from the manufac-
turer of your canner; manufacturers
of glass jars for canning; such as
Ball
and Kerr; and, the United
States Department of Agriculture
Extension Service.
5.
Remember , in following the
recipes,
canning is a process that
generates large amounts of steam.
Be careful while canning to prevent
burns from steam or heat.
NOTE: If your surface section is
being operated on low power (volt-
age),
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) for
fastest heating of large water quan-
tities, begin with HOT tap water.

Surface Cooking Chart
Utensil Tips
1. Use me dium or heavy-weig ht cooking cont ainers.
Aluminum container s gen era ll y conduct he at f as ter
than ot her metals. Cast iron and coated cast iron
container s are sl ow to ab sorb heat , but generally
cook evenly at LOW or MEDIUM settings. St eel
pans ma y cook un evenly if not combine d with other
metal
s. Use non- stick c oated or coated metal con-
tainers. Flat ground py roceram s aucepan s or skillets
coat ed on the bottom with al uminum generally cook
evenl y. Glass s aucep ans s hould be used with the
h
eat- s pr eading triv et s available for that purpo se.
Directions and S etting
Food
Container
to Start Cooking
Cereal
Co rnm eal. gr its, Cove red H
I. In co vered pan bring
oa tm eal
Sa ucepan water to boil before ad ding
cerea
l.
Cocoa
Uncovered H I. Stir together water or
Sa ucepan milk,
cocoa ingredients.
Bring just to a
bo il.
Coffee P
erco lator H
I. At first perk, s wi tch
heat
to LOW.
Eggs
Cooke d in she ll
Cove red HI. Cover eggs with coo l
Saucepa n wate
r. Cove r pan, cook
until stea min g.
Fried s
unn y-s id e -up Cove red MED H
I. Melt butt er , add
Skillet eggs
and cov er skillet.
Fried over
easy Uncovered H
I. Melt butt er.
Ski
ll et
P oac hed
Covere d H I. In covered pan bring
Ski
ll et wat er to a bo il.
Scrambled or omelets Uncovered HI. Heat
butt er until li ght
Skillet
go ld en in co lo r.
Fr uits
Cove red HI. In covered pan
br ing
Sa ucepan fruit and water to boil.
Meats , Po ultry Cove red HI. Melt fat th en a dd mea t.
Braised: Pot roa sts of Sk illet Switch to MED HI to
beef. Ia
mb or veal; brown m
eat. A dd w at er·or
pork st eaks and o
th er liquid.
chops
Pan-fr ie d: Te nder Un cov ered H
I. Pr eheat skillet, then
chops;
thin steaks up Ski ll et grease
li ghtl y.
to 3,4 -in.; minu te
st
eaks ; ha mbur gers;
franks; and sausage;
thin fi sh fi ll ets
2. To c on ser ve the mo st cooking energy, pans should
be flat
on the bottom , ha ve s traig ht sides and tight
fitting lid
s. Match th e size of the s aucepan to the size
of the surface unit. A pan that extends more than
one inch bey ond the edge of th e trim ring trap s he at
which cau ses " cra zing" (fine hairline crack s) on the
porcelain and disc
oloration ranging from blue to
dark
gra y on the trim rings.
Setting to Com plete
C
ooking
Comment s
L OW or WM , then add
Cerea ls bubbl e and expand as
cerea l. Finish t iming
th ey cook; use l arge enough
accor ding to p ack age saucepan
to prevent boilove r.
directions.
MED, to c
oo k I or 2 min. Milk bo
il s over rapidl y. Watch as
to com pletely blend boiling point a
ppr oaches .
in
gre d ie nts.
L OW to maintain gentle
P e r ~o l a t e 8 to 10 min. fo r 8
but steady perk. cups, less
fo r fewer cups.
LOW. Coo k only 3 to 4
min. f
or soft coo ked; 15
min. for hard cooke d.
Co ntinu e cook ing at MED If you do not cover ski
ll et, b as te
HI
un t il whites are just set, eggs
wi th fat to cook tops evenly.
about 3
to 5 min.
LOW , then add eggs.
Wh en bo tt oms of eggs
have just set, car
ef ully
turn over to coo k oth er
side.
LOW . Caref ully ad d eggs. Remove
cooke d eggs with slotted
Cook uncovered about 5 sp
oo n or pancake turn er.
min. at MED. H
I.
MED. A dd egg mix tur e. Eggs
co ntinu e to set s li ghtly after
Coo k, sti rr ing to desired
coo king. Fo r omelet do not stir
doneness. l
as t few mi nut es. When set fold in
hal
f.
LOW. Stir occas iona ll y Fresh frui
t: Use 1A to 'h cup wat er
and check for sticking. per po
und of fruit.
Dr ie d frui t: Use water as p ackage
directs. Time depen ds on whe th er
fruit h
as been pr esoake d. If not,
a
ll ow more coo king time.
LOW. Simm er unt il fork Meat can be seasoned and
fl oured
tender. before it is
br ow ned, if desired.
Li quid v ar iations for fl avo r co uld
be wine, fruit or tomato juice or
m
ea t bro th .
Ti min g: Steaks I to 2-in .: I to
2
hr s. B eef Stew: 2 to 3 hr s.
Pot roas t: 2 '1 , to 4 hr s.
MED
HI or MED. Br ow n Pan fr
yi ng is best for thin steaks
and
cook to desired and chops.
If rare is des ir ed, pr e-
doneness,
turn ing over as
h eat ski ll et before a dd ing m ea t.
needed.
10

Utensil Tips (continued)
3. Deep Fat Fr ying. Do not overfill kettle with fat
that may spill over when adding food. Fro sty foods
bubble vigorously. Watch foods frying at HIGH
temperature s and keep range and hood cle an from
accumulat ed grease.
Directions an d Setting
Foo d
Container
to Start Cooking
F ri ed C hi cken Covered HI. Melt fat. Switch to M ED
Ski
ll et HI to brown c
hi cke n.
Pan bro il ed b acon
Uncovered H
I. In co ld ski ll et arrange
Ski
ll et b
acon s li ces. Cook just
until starting to sizzle.
Sa uteed: Less tend er Covered HI. Melt
fa t. Switch to ME D
thin st
ea ks (c hu ck.
Sk illet to brown slowly.
ro
und , etc. ); li ve r;
thick or whole
fi sh
Si
mm ered or stewed Covered H
I. Cover meat with water
meat: c
hi cke n; corne d Dutch Oven,
and cover pa n or kett le .
beef:
smoke d pork ; Kettle or
Cook until steaming.
stewing beef; tongue; Large
etc.
Sa uce pan
Me lting ch oco late, Sma ll
WM. A ll ow 10 to 15 min. to
bu
tte r, Covered me
lt thr ough. S ti r to
mars hm a ll ows saucepan. sm
oo th.
Use sma ll
s ur face unit
Pa ncakes or
Sk ill et or MED HI. Heat ski
ll et 8 to
Fre nch toa st
Gr iddle 10 mi
n. Grease li ghtly.
Pa s ta
Noo dles or sp ag hetti Covered H
I. In covered kettle. bring
Large Kettle salted water to a bo
il ,
or Pot
un cover and add pasta
slo
wl y so bo il ing does not
st
op .
Pre ss ure Cooking
Pressu re
H I. Heat until f i"r st jiggle is
Cooker or heard.
Ca nner
P
udd in gs , Sa uces, Uncovered H
I. Bring just to boi l.
Can d ie s, Frostings
Sa ucepan
Vegetables
Cove red H
I. Measu re 'I, to I -i n.
Fr esh
Sa ucepan
water in saucepa n. Add
sa
lt and pr epa red vege-
t
ab l e. In covered saucepan
bring to boi
l.
Frozen Covered H
I. Meas ur e water and salt
Sa ucepan as a bove. Add frozen block
of vegeta bl e. In covered
saucepan bring to boi
l.
Sa uteed: O ni ons; Uncovered H
I. In sk ill et me lt fat.
green peppers: mush- Skillet
r
oo ms; celery; et c.
Rice and Grits Covered H
I. Bring sa lt ed wa ter to a
Sa ucepan
bo i l.
11
RIGHT
r=====;~
U ... \ .... -==::::~ ~ F"""'===-=""
>-I NOT OVER 1w
Setting to Complete
Cook ing
Comme nts
L OW . Cover ski ll et and F
or c ri sp dr y c hi cken, cover o nl y
cook un ti l tende r. af t er switching to LOW fo r 10
Un cover last few minut es. min. Uncover and c ook turnin g
occasiona
ll y 10 to 20 mi n.
MED H I. Cook, turning A more attention-free me th od
over as needed.
is to start and cook at MED.
LOW. Cove r and cook
Meat m ay be br eaded or m ar i-
unt il tende r.
nated in sauce before frying.
LO W. Cook until fork A
dd salt or o th er seasoning
tende
r. (Water sho ul d before coo king if meat has not
slowly bo
il ). For ve ry large been smoked
or otherwise
l
oa ds medium heat m ay
c ur ed.
be needed.
When melti ng mars
hm a ll ow s, a dd
milk or wa ter.
Cook 2 to 3 min. p er si de. Thick b atte r t akes s li ghtly longer
time.
Turn over p ancakes when
bubbles ri
se to s ur face.
MED HI.
Cook uncovered Use large enough kettle to
pr e-
unt
il t en de r. For large
ve nt boilove r. Pasta doubles in
amo
unt s HI m ay be si
ze when coo ked.
needed to keep water at
ro
ll ing bo il t hro ughout
e
ntir e cooki ng tim e.
MED HI for foods cook ing
Cooke r should jiggle 2 to 3 times
10 min. or less. ME D fo r per mi
nut e.
foods over
10 min.
LO W. To fin is h cook ing. S
tir fre qu ently to pr event
stickin
g.
MED. Cook I-lb. 10 to 30 Uncovered pan requires more
more min., depending on water
an d longer time.
tenderness
of vegetable.
LOW. Cook acco rding to Break
up or s ti r as needed while
time on p
ac kage. cooki n g.
MED. A dd vegetable. Turn over or stir vegetable as
Coo k until desired ten- necessary for even
br ownin g.
derness is reached.
WM. Cover and cook
Tr iples in volume a ft er cook ing.
accor ding to time.
Tim e at WM . Ric e: I c up rice a nd
2 cups wat er - 25 mins. Gr it s: I
c
up grits and 4 c up s wat er -40
mm.

Automatic Timer and Clock
The automatic timer and clock on
your Range are helpful devices that
serve several purposes.
CLEAN
DIAL --------
MINUTE TIMER DIAL ----
To Set Clock
1D SET THE CLOCK, push the
center knob
in and turn the clock
hands
to the correct time. (The
Minute Timer pointer will
move
also; let knob out, turn the Timer
pointer
to OFF.)
To Set Minute Timer
The Minute Timer has been com-
bined with the range clock.
Use it
to time all your precise cooking
operations. You'll recognize the
Minute Timer as the pointer which
is different in color and shape than
the clock hands.
TO SET THE MINUTE TIMER ,
turn the center knob, without push-
ing in, until pointer reaches number
of minutes you wish to time. (Min-
utes are marked, up to
60 , in the
center ring on the clock.) At the
end of the set time, a buzzer sounds
to tell you time
is up. Turn knob,
without pushing in, until pointer
reaches
OFF and buzzer stops.
Time Bake Uses
Automatic Timer
Using Automatic Timer, you can
TIME BAKE with the oven starting
immediately and turning offat the
Stop Time set or set both Start and
Stop dials to automatically start and
stop oven at a later time
of day. It
takes the worry out of not being
home to start
or stop the oven.
Setting the dials for TIME BAKE
is explained in detail on page
14.
Self-Clean Uses
Automatic Tim er
The self-cleaning function on your
range uses the Automatic Timer to
set the length
of time needed to
clean whether you wish to clean
immediately
or delay the cleaning.
By setting the Start and/or Stop
Dials you may choose to begin
immediately
or clean at low energy
times during the night. Full
explanations
of setting the Start and
Stop Dials for self-cleaning are
described
on page 20 and 21.
12
Questions
and Answers
Q. How can I use my Minute Timer
to make my surface cooking easier?
A. Your Minute Timer will help
time total cooking which includes
time to boil food and change tem-
peratures. Do not judge cooking
time by visible steam only. Food
will cook in covered containers
even though you can't
see any
steam.
Q. Must the Clock be set on correct
time
of day when I wish to use the
Automatic Timer for baking?
A.
Yes , if you wish to set the Start
or Stop Dials to turn on and off at
set times during timed functions.
Q. Can I use the Minute Timer
during oven cooking?
A. The Minute Timer can be used
during any cooking function. The
Automatic Timers (Start and Stop
Dials) are used with TIME BAKE
and
SELF-CLEAN functions.
Q. Can I change the clock while I'm
Time Cooking in the oven?
A. No. The clock cannot be
changed during any program that
uses the oven timer. You must
either stop those programs or wait
until they are finished before
changing time.

Using Your Oven
Before Using Your Oven
1. Look at the controls. Be sure
you understand how to set them
properly. Read over the directions
for the Automatic Oven Timer so
you understand its use with the
controls.
2. Check oven interior. Look
at the
shelves. Take a practice
run at re-
moving and replacing them prop-
erly, 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 oven.
Oven Controls
The controls for the oven(s) are
marked OVEN
SET and OVEN
TEMP . OVEN SET has settings
for BAKE,
TIME BAKE, BROIL,
CLEAN and OFF . When you turn
the knob to the desired setting, the
proper heating units are then acti-
vated for
that operation.
OVEN TEMP maintains the tem-
perature you set from WARM
(150°) to BROIL (550°) and also at
CLEAN (880°). The Oven Cycling
Light glows until oven reaches the
selected temperature, then goes off
and on with the oven unit(s) during
cooking.
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 preheat-
ing.
If you find preheating is neces-
sary, keep
an eye on the indicator
light and
put food in the oven
promptly after light goes out.
Index --.. .
Marker
Ov en Temp Setting for Normal Cooking
IMPORTANT: The OVEN TEMP
control has a blue pointer that is
used only for CLEAN. For normal
cooking, line up the desired tem-
peratures (marked on the
outer
edge of the control knob) with the
index
marker located immediately
above the control.
For CLEAN , rotate the knob to the
right until blue pointer
is pointing
up, toward Index Marker. When
position
is reached, knob should
snap into position.
Oven Interior Shelves
The shelve(s) are designed with
stop-locks so
that when placed cor-
rectly on the shelf supports, (a) will
stop before coming completely from
the oven, (b) will
not tilt when
removing food
nor when placing
food
on them.
TO REMOVE shelve(s) from the
oven, lift up rear
of shelf, pull for-
ward with stop-locks along
top of
shelf supports.
Be certain that shelf
is cooi before touching.
TO REPLACE shelve(s) in oven,
insert shelf with stop-locks resting
onsheHsupports. PushsheH
toward rear of oven; it will fall into
place. When shelf
is in proper posi-
tion, stop-locks on shelf will run
under shelf
support when shelf is
pulled forward.
13
Shelf Positions
The oven has four shelf supports
marked A (bottom),
B, C and D
(top). Shelf positions for cooking
food are suggested on Baking,
Roasting
and Broiling pages.
Oven Light
(On Models So Equipped)
-
~
!== f--=
The light comes on automatically
when the
door is opened. (On
models with oven window, use
switch to
tum light on and offwhen
door is closed.)
Switch is located on front
of door.

How to Bake and Time Bake
When cooking a food for the first
time in your new oven, use time
given
on recipes as a guide. Oven
thermostats, over a period of years,
may
"drift" from the factory setting
and differences in timing between
an old and a new oven of 5 to 10
minutes are not unusual and you
may be inclined to
think that the
new oven
is not performing cor-
rectly. However, your new oven has
been set correctly
at the factory and
is more apt to be accurate than the
oven it replaced.
How to Set Your Range
for Baking
St ep 1: Place food in oven, being
certain
to leave about I-inch of
space between pans and walls of
oven for good circulation of heat.
Close oven door. During baking,
avoid frequent
door openings to
prevent undesirable results.
Step 2: Turn OVEN SET Knob to
BAKE and OVEN TEMP Knob to
temperature on recipe or on Baking
Chart.
Step 3: Check food for doneness
at minimum time on recipe. Cook
longer if necessary. Switch off heat
and remove foods.
How to Time Bake
The automatic oven timer controls
are designed to
turn the oven on or
off automatically at specific times
that you set. Examples of Imme-
diate
Start (oven turns on now and
. you set it to turn off automatically)
or Delay Start and Stop (setting
the oven to
turn on automatically
at a later time and turn off at a
preset stop time) will be described.
How to Set Immediate Start
and Automatic Stop
NOTE: Before beginning make sure
the hands
of the range clock show
the correct time
of day .
Immediate
Start is simply setting
oven to
start baking now and turn-
ing off at a later time automati-
cally. Remember, foods continue
cooking after controls are off.
Step 1: To set Stop Time, push
in
knob on STOP dial and turn
pointer to time you want oven to
turn off; for example 6:00. The
Start Dial should be at the same
position as the time
of da y on
clock.
Step 2: Turn OVEN SET Knob to
TIME BAKE . Turn OVEN TEMP
Knob to oven temperature , for
example 2500.
How to Set Delay Start
and Stop
Delay Start and Stop is setting the
oven timer
to turn the oven on and
off automatically at a later time
than the present time of day.
14
Step 1: To set start time, push in
knob on START dial and turn
pointer to time you want oven to
turn on, for example 3:30.
Step
2: To set Stop Time, push in
knob on STOP dial and turn poin-
ter to time you
want ov en to turn
off, for example 6:00. This means
your recipe called for two and one-
half hours
of baking time.
NOTE: Time on Stop Dial must be
later
than time shown on range
clock
and Start Dial.
Step 3: Turn OVEN SET Knob to
TIME BAKE. Turn OVEN TEMP
Knob to 2500 or recommended
temperature .
Place food in oven, clo
se the door
and automatically t he oven will be
turned on
and off at the times you
have set. Turn
OVEN SET to OFF
and remo ve food from oven.
OVEN INDICATOR LIGHT(s) at
TIME BAKE setting may work dif-
ferently
than they do at BAKE set-
ting. Carefully recheck the steps
given above.
If all operations are
done as explained, oven will oper-
ate as it should. .

Baking Chart
1. Aluminum pans conduct heat quickl y. For most conventional
baking light shiny finishes generally give best results because they
help prevent o ver browning in the time it takes for he at to cook the
center areas . Dull (satin-finish) bottom surfaces of pans are recom-
mended for cake pans and pie plates to be sure those areas brown
completely.
2.
Dark or non-shiny finishes, also glass and pyroceram, generally
absorb heat which may result in dr y, crisp crusts. Reduce oven heat
Food
Container
Bread
Biscuits (lh-in. thick) Shiny Cookie Sheet
Coffee cake Shiny Metal Pan with
Satin-finish bottom
Corn bread or muffins Cast Iron
or Glass
Gi ngerbread Shiny Metal Pan with
Satin-finish bottom
Muffins Shiny Metal Muffin Pans
Popovers Deep Glass
or Cast Iron Cups
Quick Loaf Bread Metal or Glass Loaf Pans
Yeast bread (2 lo aves) Metal
or Glass Loaf Pans
Plain ro
ll s Shiny Oblong
or Muffin Pans
Sweet rolls Shiny Oblong
or Muffin Pans
Cakes
(without shortening)
Angel food Aluminum Tube Pan
Jelly roll Metal Jelly Roll Pan
Sponge Metal
or Ceramic Pan
Cakes
Bundt cakes Metal
or Ceramic Pan
Cupcakes Shiny Metal Muffin Pans
Fruit cakes Metal or Glass Loaf
or
Tube Pan
Layer Shiny Metal Pan with
Satin-finish bottom
Layer, Chocolate Shiny Metal Pan with
Satin-finish bottom
Loaf Metal
or Glass Loaf Pans
Cookies
Brownies Metal
or Glass Pans
Drop Cookie Sheet
Refrigerator Cookie Sheet
Rolled or sliced Cookie Sheet
Fruits,
Other Desserts
Baked apples Glass
or Metal
Custard Glass Custard Cups
or
Casserole (set in pan of
hot water)
Puddings, Ri ce and Glass Custard Cups
or
Custard Casserole
Pies
Frozen Foil Pan on Cookie Sheet
Meringue Spread to crust edges
One crust Glass
or Satin-finish Metal
Two crust Gla
ss or Satin-finish Metal
Pastry Shell Glass
or Satin-finish Metal
Miscellaneous
Baked potatoes Set on Oven Shelf
Scalloped dis he s Glass
or Metal
Souffles Glass
Shelf
Position
B, C
B, A
B
B
A. B
B
B
A, B
A, B
B, A
A
B
A
A, B
B
A, B
B
B
B
B, C
B.C
B ,C
B ,C
A, B, C
B
B
A
B, A
A, B
B
B
A, B, C
A, B, C
B
15
25° if lighter crusts are desired. Preheat cast iron for baking some
foods for rapid browning when food is a dded .
3.
Preheating the oven is not alwa ys necessary, especially for foo ds
which
cook longer than 30 or 40 minutes . For food with short
cooki ng times, preheating g iv es best appearance and crispness.
4.
Open the oven door to check food as little as possible to preve nt
uneven heating and to save energy .
Oven Time,
Temp. Min.
Comments
4000 -475° 15-20
Canned refrigerated biscuits take
2-4 min.
le ss time.
3500 -4000 20-30
4000-4500 20-40 Preheat cast iron pan for crisp crust.
3500 45-55
4000-425° 20-30 Decrease about 5 min. for muffin mix.
375
0 45-60 Or bake at
4500 for 25 min ., then at
3500 for 10 - 15 min.
3500 -375° 45-60
375°-425° 45-60 Dark metal
or glass give deepest
browning.
375° -425° 10-25
For thin rolls, Shelf B may be used.
3500 -37 5° 20-30 For thin rolls, Shelf B may
be used.
325 ° -375°
30-55 Two piece pan is convenient.
375 ° -4000 10-15
Line pan with waxed paper.
325 ° -3500 45-60
325 ° -3500 45-65
3500 -375° 20-25 Paper liners produce more moist
crust
s.
275 ° -3000 2-4 hr s. Use 3000 and Shelf B for small or indi-
vidual cakes.
3500 -375° 20-35
3500 -375 ° 25-30
3500
40-60
325 ° -3500 25-35 Bar cookies from mix use same time.
3500-4000 10-20
Use Shelf C and increase temp. 25-500
for more browning.
4000-425° 6-12
375 ° -4000
7 -12
3500-4000 30-60
3000-3500 30-60 Reduce temp. to
3000 for large cus-
tard. Cook bread or rice pudding
with custard base
80 to 90 minutes.
325 ° 50-90
4000-425° 45-70 Large pies use
4000 and increase
time.
325 °- 3500 15-25
To quickly brown meringue use 4000
for 8- 10 min.
40 00 -425° 45-60 Custard fillings require lower temp.,
4000 -425° 40-60 longer time.
4500 12-15
325 ° -4000 60-90 Increase time for large amount or
325 ° -375°
30-60 size.
3000-3500 30-75

How to Roast
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 proce-
dure used for meats. Therefore,
oven controls are set
to BAKE.
(You may hear a slight clicking
noise to indicate the oven
is work-
ing 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 heav-
ily 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
and OVEN
TEMP to 325
0• Small
poultry may be cooked at 375
0 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 10-20 minutes
while making gravy or for easier
carving, you
may wish to remove
meat from oven when internal tem-
perature is 5-lOoF below tempera-
ture suggested on chart.
If no
standing is planned, cook meat to
suggested temperature in chart on
opposite page.
NOTE: You may wish to use TIME
BAKE as described on page 14 to
turn oven
on and off automatically.
Remember that food will continue
to cook in the hot oven and there-
fore 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
10-25 minutes
per pound additional time (10 min.
per pound for roasts under 5
pounds, more time for larger
roasts).
• Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions given
on packer's label.
16
Questions and Answers
Q. Is it necessary to check for done-
ness with a meat thermometer?
A. Checking the finished internal
temperature at the completion
of
cooking time is recommended.
Temperatures are shown on
Roasting Chart at right. For roasts
over 8 lbs
., cooked at 300° with
reduced time, check with
thermometer at half-hour intervals
after 1/ 2
oftime 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.

Roasting Chart
1. Po si tion oven shelf at B for small-size roasts (3 to 7 Ibs.) and at
A for larger roasts.
2. Place
me at fat side up or poultr y br east-side up on broil er pan
or other shallow pan with trivet. Do not cover. Do not stuff
poultry until
just before roasting. Use meat thermometer, for
more accurate doneness. (
Do not pla ce thermometer in stuffing.)
3. Remove fat and
dr ippings as necessary. Baste as desired.
Oven
Type Temp.
Doneness
Meat
Tender cuts: rib, high
qu ality 3250 R are :
sirloin tip,
rump or t op ro und'
Medium:
Well Done:
Lamb Leg
or bone-in shou ld er'
3250 Rare:
Medium:
Well Done:
Veal
shoulder , leg or loin'
3250 Well Done:
Pork loin, rib or shoulder'
3250 Well Done:
H
am , pre-cooked 3250 To Warm:
H am , raw
3250 Well
Done :
4. Standing time recommended fo r roasts is 10 to 20 min. to
allow roast to firm up
and make it easier to carve. It will rise
about 5° to 1 00 internal temperature; to compensate for tempera-
ture rise, if desired, remo
ve roast from oven at 5° to 100 less than
temperature on chart.
5. Frozen roasts can be conventionally roasted by adding
10 to 25
min. per pound more time than given in chart for refrigerated.
(10 min. per lb. for roasts under 5-lbs.) Defrost poultr y before
roasting.
Approximate Roasting Time,
Internal
in Minutes per Pound Temp. 0 F
3
to 5-lbs. 6
to 8-lbs.
24-30 18-22
13 00- 14 00
30-35 22- 25
15 00-1 600
35-45
28 - 33
1700-1850
21-25 20-23 1300-1400
25-30 24-28 1500-1600
30-35 28-33 1700-1850
35-45 30-40
1700 -1 800
35-45 30-40
1700 -1800
10 mins. per lb. (any weight)
125
0 -1300
U nder 10-lbs.
10 to 15-lbs.
20-30 17-20 1
600
'F or boneless rolled roasts over 6-in. thick,
add 5 to 10 min. per lb . to times given above.
Poultry
3 to 5-lbs. Over
Sibs.
Chicken or Duck 3250 Well Done: 35-40 30-35 185
0-19
00
Chicken pieces 3750 Well
Done : 35-40
185
0
-1900
10 to 15-lbs. Over 15-lbs. In thigh:
Turkey 3250 Well
Done : 20-25 15-20 1850
-1900
17

How to Broil
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-in. apart. If
desired fat may be trimmed , leaving
layer
about Va-in . 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 becom e hot enough to catch
fire. Aluminum foil may be used to
line broiler
pan and rack. But, be
CERTAIN to cut opening in foil, to
correspond with slots in the rack so
fat drips
into pan below.
Step 3: Po sition shelfon recom-
mended shelfposition as suggested
in Broiling Chart on opposite page.
Most broiling
is done on C posi ti on,
but
if your range is connected to 208
volts, you may wish to use higher
position.
Step 4: Leave door ajar a few
inches.
The door stays open by
itself, yet
the proper temperature is
maintained in the oven.
Step 5: Turn OVEN SET Knob and
OVEN TEMP Knob to BROIL. Pre-
heating units is not necessary. (See
notes in Broiling Chart.)
Step 6: Turn food only once during
cooking. Time foods for first side as
on Broiling Chart. 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 . Serve food immediately,
lea
ve pan outside oven to cool
during meal for easiest cleaning.
18
Questions and Answers
Q. Why should I leave the door
closed when broiling chicken?
A. Chicken
is the only food recom-
mended for
closed-door broiling.
This
is because chicken is relatively
thicker
than other foods you broil.
Closed
door holds more heat in
oven, so chicken
may be broiled
well-done inside.
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 tong s; piercing meat with
a fork also allows juices to escape.
When broiling
poultry or fish,
brush each side often with butter.
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 dry er. Juices are
protected by the rack and stay
cooler, thus preventing excessive
spatter and smoking.
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 pre ve nt
meat sticking to the surface.
Q.
Why are my meats not turning
out as brown as they should?
A. In some areas, the
power (volt-
age)
to the range may be low. In
these cases,
preheat the broil unit
for
10 minutes before placing
broiler
pan with food in oven.
Check to see if you
are using the
recommended shelf position. Broil
for the longest period
of time indi-
cated in the Broil
Chart in this
book . Turn food only once during
broiling.

Broiling Chart
1. Always use broiler pan and rack that comes with your oven. It is
designed to minimize smoking and spattering by trapping juices in the
shielded lower part
of the pan.
2. Oven door should be ajar for most foods; there is a special position on
door which holds door open correctly.
3. For steaks and chops, slash fat evenly around outside edges of meat. To
slash, cut crosswise through outer fat surfacejust to the edge of the meat.
Use tongs
to tum meat over to prevent piercing meat and losing juices.
4.
If desired, marinate meats or chicken before broiling. Or , brush with
barbecue sauce last 5 to
10 minutes only.
Quantit y
and /o r
Shelf Fir st S ide
Food Thickness Position Time, Min.
Bacon ' Il -Ib. (abo ut 8 C
3'/1
thin slices)
Ground Beef, I-lb. (4 patties)
Well
done '12 to lA-in. thick C 7
Beef Steaks
R are
I inch thick C 7
Medium
( I -I'll Ibs.) C 9
Well
Done
C 13
Rare I' ll -in. thick C 10
Medium
(2-2'12 Ibs.) C 15
Well D one
C 25
Chicken I whole A
35
(2 to 2'/2-lbs.).
split lengthwise
Bakery
Products
Bread (Toast) or
2-4 slices C IVl-2
Toaster Pastries I pkg. (2)
English Muffins 2-
sp lit C 3-4
Lobster tails 2-4 B 13- 16
(6 to 8-oz. each)
Fish I-lb. fillets 'A to C 5
'h-in. thick
Ham slices I-in. thick B 8
(
precooked )
Pork chops
2 ('12 inch) C 10
Well Done 2 (I-in. thick) B 13
ab out I lb.
Lamb chops
Medium
2 (I inch) C 8
Well
Done a bout 10-12 oz. C 10
Medium 2 (I'll inch) C 10
Well Done
about I lb. B
17
Wieners and si milar I-lb. pkg. (10) C 6
precooked sausages,
bratwurst
19
5. When arranging food on pan, do not let fatty edges hang over sides,
wruch could soil oven with dripping fat.
6. Broiler does not need to be preheated. However, for very trun foods or to
increase browning, preheat ifdesired.
7. Frozen Stea ks can be conventionally broiled by positioning the oven
shelfat next lowest shelfposition and increasing cooking time given
in this
chart l'h times
per side.
S. If your range is connected to 208 Volts, rare steaks may be broiled by
preheating the broil heater and positioning the oven shelfone position
higher.
Second Side
Time, Min. Co mments
3V1
Arrange in single layer.
Space evenly.
4-5 Up
to 8 pattie s take about same
time.
7
Steaks less than I-in. cook through
9 before
browning . Pan frying is
13
recommended.
7-8 Slash fat.
14-16
20-25
10-15 Reduce times abo ut 5-10 min. per side
for cut
-up chicken. Brush each side with
melted
butter. Broil with skin side down
first and broil with door closed.
V1
S pa ce evenly. Place English muffins
cut-side-up
an d brush wi th butter. if
desired.
(Do not
Cut th rough back of shell. Spread open.
turn
Brush with melted butter before and
over) after half time.
5 H
andle and turn ve ry carefully. Brush
with l
emon butter before and during
cooking if desired. Preheat broiler to
increase browning .
8 Increase times 5-10 min.
per side for
I'll-in. thick or hom e cured .
10
Slash fat.
13
4-7 Slash fat.
10
4-6
12-
14
1-2 If desired, split sausages in half length-
wise
into 5 to 6-in. pieces.

Operating the Self-Cleaning Oven
Recommended Cleaning Time:
Moderate Soil (thin spills and light spaUer)-2 hours
Heavy Soil (heavy greasy spills and spaUer)-3 hours
Before Setting
Oven Controls,
Check These Things:
STEP 1:
Remove broiler pan, rack and other
cookware from the oven. (Oven
shelves may be left in oven. Note:
Shelves may become gray after sev-
eral cleanings.)
STEP 2:
Wipe up heavy soil on oven
bottom.
A. Oven Front Frame
B. Oven Door Gasket
C. Openings in Door
D. Oven Light
STEP 3:
Clean spatters or spills on oven
front frame (A) and oven
door out-
side gasket (B) with a dampened
cloth. Polish with a dry cloth. Do
not clean gasket (B). Do not allow
water to run down through open-
ings in top of
door (C). Never use a
commercial oven cleaner
in and
around self-cleaning oven.
STEP 4:
Close oven door and make sure
oven light (D)
is off.
How to Set Oven
for Cleaning
STEP 1:
Turn OVEN SET and OVEN
TEMP knobs to "CLEAN". Con-
trols
will snap into final position
when the CLEAN location
is
reached.
20
STEP 2:
Push and hold in LATCH
RELEASE BUTTON while sliding
LATCH HANDLE to the right
until it
is in CLEAN position.
STEP 3:
Set the automatic oven timer:
• Make sure both the range clock
and the START dial 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 range
clockis reached.
• Decide on cleaning hours
necessary-two hours for moderate
soil
or three hours for heavy soil.
• Add these hours to presenttime
of day, then push in and tum srop
(CLEAN) dial clockwise to this
desired time.
CLEANING Light
glows, showing cleaning is starting.
The LOCKED light will glow,
indicating oven is hot and the door
cannot be opened. Oven door and
window get hot during self-
cleaning.
DO NOT roUCH.