GE JGRC14 User manual

UseardC areGuide I
Built-h Oven
❑
!
Safety instructions....................2-4
❑
Operating Instructions
Aluminum Foil ...................4, 11, 15-17,23
Clock and Timer .,,..........................................7
Control Panel ...................................................6
Fan .................,,..........,.....8, 9, 12, 13, 15, 17
Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..............................5
Roasting .................................................l 5, 16
Shelves
......................................................8, 10
Timed Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12, 13
Iiiii!l
‘.. . . . . .,
+; Care and Cleaning.................lg-2S
Broiler Pan and Rack ..................................23
Lift-OffOvenDoor.,.....................................22
Oven Light ....................................................2 1
RemovableOvenBottom..........................23
Shelves
...........................................................2 1
I!x
●
Problem Solver ..............................2~
Thermostat Adjustment–
Do It Yourself . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .............14
More questions ?...call
GE Answer Center@ 800.626.2000
•in
Minor Adjustments
Broil and Oven Burner .,..............................24
a
~ ‘Q
Consumer Services ..................27
importantPhoneNumbers.......................27
ModelandSerialNumbers..........................2
Removal of Packaging Tape ........................2
Warranty,........,. . . . . . . . . . . . . . . ............... Back Cover
Models: JGRl14
GE Appliances
JGRS14
164E’966P039-I

HELP US HELP YOU...
Read this guide carefully. Write down the model and
It is intended to help you operate and maintain your
serial numbers.
new oven properly. You’ll find them on a label on the front frame
Keep it handy for answers to your questions. behind the broiler drawer.
If you don’t understand something or need more help,
These numbers are also on the Consumer Product
write (include your phone number): Ownership Registration Card that came with your
Consumer Affairs oven. Before sending in this card, please write these
GE Appliances numbers here:
Appliance Park
Louisville. KY 40225 ‘ Model Number
How to Remove Packaging Tape
To assure no damage is done to the finish of the
product, the safest way to remove a packaging tape
adhesive on new appliances is an application of a
household liquid dishwashing detergent, mineral oil
or cooking oil. Apply with a soft cloth and allow to
soak. Wipe dry and then apply an appliance polish to
thoroughly clean and protect the surface.
NOTE: The plastic tape must be removed from the
chrome trim on oven parts. It cannot be removed if
it is baked on.
IF YOU NEED SERVICE
To obtain service, see the Consumer Services page
in the back of this guide.
To obtain replacement parts, contact
GE/Hotpoint
Service Centers.
We’re proud of
our service and want you to be
pleased. If for some reason you are not happy with
the service you receive, here are three steps to follow
for
furfher help.
FIRST, contact the people who serviced your
appliance. Explain why you are not pleased. In most
cases, this will solve the problem.
NEXT, if you are still not pleased, write all the
details—including your phone number—to:
Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville, KY 40225
FINALLY, if your problem is still not resolved, write:
Major Appliance Consumer Action Panel
20 North Wacker Drive
Chicago, IL 60606
2
Serial Number
Use these numbers in any correspondence or service
calls concerning your oven.
If you received a damaged oven...
Immediately contact the dealer (or builder) that sold
you the oven.
Save time and money.
Before you request service...
Check the Problem Solver in the back of this guide.
It lists causes of minor operating problems that you
can correct yourself.
WARNING: If the information in this
guide is not followed exactly, a fire or
explosion may result causing property
damage, personal injury or death.
— Do not store or use gasoline or other
flammable vapors and liquids in the
vicinity of this or any other appliance.
— WHAT TO DO IF YOU SMELL GAS
● Do not try to light any appliance.
● Do not touch any electrical switch; do
not use any phone in your building.
● Immediately call your gas supplier from
a neighbor’s phone. Follow the gas
supplier’s instructions.
● If you cannot reach your gas supplier,
call the fire department.
— Installation and service must be
performed by a qualified installer, service
agency or the gas supplier.
—
—
.—

IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
L
J
●
IMPORTANT SAFETY NOTICE
● The California Safe Drinking Water and Toxic
Enforcement Act
requires the Governor of
California to publish a list of substances known to
the state to cause cancer, birth defects or other
reproductive harm, and requires businesses
to warn
customers of potential exposure to such substances.
● Gas appliances can cause minor exposure
to four of these substances, namely benzene,
carbon monoxide, formaldehyde and soot, caused
primarily by the incomplete combustion of natural
gas or LP fuels. Properly adjusted burners,
indicated by a bluish rather than a yellow flame,
will minimize incomplete combustion. Exposure
to these substances can be minimized further by
venting with an open window or using a
ventilation fan or hood.
When You Get Your Oven
“ Have the installer show you the location of
the oven gas cut-off valve and how to shut it
off if necessary.
● Have your oven installed and properly
grounded by a qualified installer, in accordance
with the Installation Instructions. Any adjustment
and service should be performed only by qualified
gas range installers or service technicians.
● Do not attempt to repair or replace any part of
your oven unless it is specifically recommended
in this guide.
All other servicing should be
referred to a qualified technician.
● Be sure all packaging materials are removed
from the oven
before operating it, to prevent
fire or smoke damage should the packaging
material ignite.
● Be sure the oven is securely installed in a
cabinet that is firmly attached to the house
structure. Never allow anyone to climb, sit, stand
or hang on the oven door.
● Be sure your oven is correctly adjusted by a
qualified service technician or installer for the
type of gas (Natural or LP) on which it is to be
used. Your oven can be converted for use on
—
either type of gas. See the Installation Instructions.
WARNING: These adjustments must be made
by a qualified service technician in accordance
with the manufacturer’s instructions and
all codes
and requirements of the authority having
jurisdiction. Failure to follow these instructions
could result in serious injury or property damage.
The qualified agency performing this work
assumes responsibility for the conversion.
Using Your (Mm
● Do not Ieave children alone or unattended
where an oven is hot or in operation. They
could be seriously burned.
● Do not allow anyone to climb, stand or hang
on the door or the broiler drawer. They could
damage the oven.
● CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED IN
CABINETS ABOVE AN OVEN—CHILDREN
CLIMBING ON THE OVEN TO REACH
ITEMS COULD BE SERIOUSLY INJURED.
● Teach children not to play with the controls
or any other part of the oven.
● Never leave the oven door open when you are
not watching the oven.
● Always keep combustible wall coverings, curtains
or drapes a safe distance from your oven.
@ Never wear loose fitting or hanging garments
while using the appliance.
Be careful when
reaching for items stored in cabinets over the
oven. Flammable material could be ignited if
brought in contact with flame or hot oven surfaces
and may cause severe burns.
● For your safety, never use your appliance for
warming or heating the room.
● Do not use water on grease fires.
Smother fire or flame or use a multi-
purpose dry chemical or foam-type
fire extinguisher.
Flame in the oven can be smothered completely
by closing the oven door and turning the oven
off or by using a multi-purpose dry chemical or
foam-type fire extinguisher.
(continued next page)
3

IMPORTANT SAFETY INSTRUCTIONS
(continued)
.
● Use only dry pot holders—moist or
damp pot holders on hot surfaces may
result in burns from steam. Do not let
pot holders come near open flames when lifting
cookware. Do not use a towel or other bulky
cloth. Such cloths can catch fire on a hot burner.
● Always keep dish towels, dish cloths, pot
holders and other linens a safe distance from
your oven.
c Always keep wooden and plastic utensils
and canned food a safe distance away from
your oven.
● Do not leave paper products, cooking utensils
or food in the oven when not in use.
● DO NOT STORE OR USE COMBUSTIBLE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE
V.4PORS AND LIQUIDS
IN THE VICINITY OF THIS OR ANY
OTHER APPLIANCE.
* Do not let cooking grease or other flammable
materials accumulate in or near the oven.
Q Do not use the oven as a storage area.
● Do not touch the interior surface of the oven.
These surfaces may be hot enough to burn even
though they are dark in color. During and after
use, do not touch, or let clothing or other
flammable materials contact any interior area of
the oven: allow sufficient time for cooling, first.
Potentially hot surfaces include the oven vent
openings, surfaces near the opening and crevices
around the door.
Remember: The inside surfaces of an oven may
be hot when the door is opened.
● Keep the oven clean and free of accumulations
of grease or
spillovers, which may ignite.
● When cooking pork, follow the directions
exactly and
always cook the meat to aninterwd
temperature of at least
170°F. This assures that,
in the remote possibility that trichina may be
present in the meat, it will be killed and meat
will be safe to eat.
● Stand away from the oven when opening the
oven door. The hot air or steam which escapes
can burn hands, face and/or eyes.
* Do not heat unopened food containers.
Pressure could build up and the container
could burst, causing an injury.
● Keep the oven vent ducts unobstructed.
● Keep the oven free from grease
aii$ii% buih-up. “-
● Place the oven shelf in the desired position
while the oven is cool.
c Pulling out the shelf to the shelf stop is a
convenience in lifting heavy foods.
It is also
a precaution against burns from touching the
hot surfaces of the door or the oven walls.
● When using cooking or roasting bags in the
oven, follow the manufacturer’s directions.
@ Do not use your oven to dry newspapers.
If overheated, they can catch fire.
● Do not use aluminum foil anywhere in the oven
except as described in this guide. Misuse could
—
result in a fire hazard or damage to the oven.
● Use only glass cookware that is recommended
for use in gas ovens.
● After broiling, always take the broiler pan out of
[he oven and clean it. Leftover grease in the broiler
pan can catch fire next time you use the pan.
● If you should have a grease fire in the broiler
pan,
turn the oven off and keep the oven door
closed to contain the fire until it burns out.
* When broiling, if meat is too close to the
flame,
the fat may ignite. Trim excess fat
to prevent excessive fl:ir~;-ups.
* lNever leave jars or cam of fat drippings
on or near your oven.
● For continuous clean models, do not use oven
cleaners on any of the continuous cleaning
surfaces.
Continuous cleaning surfaces can be
identified by their rough surface finish.
SAVE THESE
INSTRUCTIONS
4
,

FEATURES OF YOUR OVEN
JGRS14
with standard oven
JGRC14
with continuous cleaning oven
‘)
—-
Explained
Feature Index on page
1 Broiler Drawer 17, 18,22
2 Lift-Off Oven Door
3, 17,
Easily removed for oven cleaning.
18,22
3 Oven Shelf Supports
9, 10, 15
Shelf positions for cooking are
suggested in the Baking
and Roasting sections.
4 Oven Shelves with Stop-Locks 4,8-13,
15,21
Explained
Feature Index on page
6 Oven Control, Clock 6,7,21
and Timer
1
7 Oven Vent 4,8
I
8 Oven Interior Light 8,21
9 Removable Oven Bottom 20,23
10 Broiler Pan and Rack 3,4, 15,
17,23
11 Model and Serial Numbers
2
(behind broiler drawer)
5 Oven Light Switch
Lets you turn the interior oven
light on and off.
__l_l
4
.

FEATURES OF YOUR OVEN CONTROL
1. PROGRAM STATUS. Words light up in the
display to indicate what is in time display.
For example, you can display the current time of
day while the timer is counting down by pressing
the CLOCK pad.
2. TIME DISPLAY. Shows the time of day, the times
set for the timer or automatic oven operation.
3. OVEN TEMPERATURE and BROIL DISPLAY.
Shows the oven temperature or the broil setting
selected.
4. FUNCTION INDICATORS. Lights up to show
whether the oven is in the bake or broil mode.
5. INCREASE. Short taps to this pad increase the
time or temperature by small amounts. Press and
hold the pad to increase the time or temperature by
larger amounts.
6. DECREASE. Short taps to this pad decrease the
time or temperature by small amounts. Press and
hold the pad to decrease the time or temperature by
larger amounts.
7. BAKE. Press this pad to select the bake function.
8. BROIL. Press this pad to select the broil function.
9. COOK TIME. Press this pad for Timed Baking
operations.
10. STOP TIME. Use this pad along with the COOK
TIME pad to set the ov& to star; automatically,
and stop automatically at a time you select.
11. CLOCK. Press this pad before setting the clock.
To set clock, first press the CLOCK pad. Then
press the INCREASE or DECREASE pad to
change the time of day.
12. TIMER ON/OFF. Press this pad to select
timer function. The timer does not control oven
operations. The timer can time up to 9 hours and
55 minutes.
To set the timer, first press the TIMER ON/OFF
pad. Then press the INCREASE or DECREASE
pad to change the time.
To cancel the timer, press and hold the TIMER
ON/OFF pad until the word “TIMER” disappears
from the display.
13.
CLEAIUOFF. Press this pad to cancel all oven
operations except clock and timer.
If “F- and a number” flash in the display and
the oven control signals, this indicates function
error code. Press the
CLEAIUOFF pad. Allow
the oven to cool for one hour. If function error
code repeats, disconnect power to the oven and call
for service.
—
—
6

-Jock To Set the Clock
The clock must be set for the
automatic oven timing functions
to
work properly. The time of day
cannot be changed during a Timed
D
1. Press the
CLOCK
CLOCK pad.
Baking cycle.
1
2. Press the INCREASE
Aor DECREASE pad
~
to set the time of day.
Timer To Set the Timer
The timer is a minute timer; it does
not control oven operations. The
maximum setting on the timer is 9
hours and 55 minutes.
c1
1. Press the TIMER
TIMER
ON/OFF pad.
ONIOFF
2. Press the INCREASE or
DECREASE pad to set the
amount of time on the
titner.
The timer will start automatically
within a few seconds of releasing
the INCREASE or DECREASE pad.
The timer, as you are setting it,
will display hours and minutes.
“HR” will be in the display.
During the countdown, when the
timer reaches the last minute, the
display will change to seconds
only and a single beep will sound.
To Reset the Timer To Cancel the Timer
t’ “TIMER” is displayed, press the INCREASE or
Press and hold the TIMER ON/OFF pad until the
DECREASE pad until desired time is reached. word “TIMER” disappears from the display.
If “TIMER” is not displayed, press the TIMER
ON/OFF pad first, then follow the instructions above
to set the timer.
End of Cycle Tone
The End of Cycle tone is a series of 3 beeps followed by 1 beep every
6 seconds. If you would like to remove the signal that beeps every 6 seconds,
press and hold the CLEAR/OFF pad for 10 seconds.
To return the signal that beeps every 6 seconds, press and hold the
CLEAR/OFF pad for 10 seconds.
Power Outage
After a power outage, when power is restored. the display will flash and
time shown will no longer be correct—for example, after a 5-minute power
interruption the clock will be 5 minutes slow.
All other functions that were in operation when the power went
out
will have to be programmed again.
—.
7

USING YOUR OVEN
Before Using Your Oven
1. Look at the controls. Be sure you understand how to
NOTE:
set them properly. Read over the directions for the
Oven Controls so you understand how to use them.
● You may notice a “burning” or “oily” smell the first
few times you turn your oven on. This is normal in a
2. Check the inside of the oven. Look at the shelves. new oven and will disappear in a short time.
Take a practice run at removing and replacing them
● A fan may automatically turn on and off to cool
properly, to give sure, sturdy support. internal parts. This is normal and the fan may
3. Read over the information and tips that follow. continue to run even after the oven is turned off.
4. Keep this guide handy so you cap refer to it,
especially during the first weeks of using
your new oven.
Automatic Ignition Power Outage
The oven burner is lighted by electric ignition.
The oven burner will not light in the event of an
To light the burner, touch BAKE or BROIL and electrical power outage. Do not attempt to light
press the INCREASE or DECREASE pad until the it manually with a match.
desired temperature is displayed. The burner should
ignite within 60 seconds.
After the oven reaches the selected temperature, the
oven burner cycles off completely, then on with a full
flame to keep the oven temperature controlled.
—
Oven Light
Use the switch on the control panel to turn the light on and off
when the door is closed.
Oven Vent
When the oven is on, heated air moves through a vent The vent is needed for proper air flow in the oven and
below the control panel. good baking results. Do not block this vent. Doing so
The vent area could get hot during oven use. may cause oven failure or fire.
Oven Shelves
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 shelf, pull the shelf out
to the bump on the shelf support. Place the cookware
on the shelf, then slide the shelf back into the oven.
This will eliminate reaching into the hot oven.
To remove a shelf from the
oven, pull it toward you, tilt --
the front end upward and
““’’”~y,<: ]
pull the shelf out.
y-j
To replace, place the shelf ~ 1 ~~
‘xtensiOnOftheshelo & 5
on the shelf support with == -.:
the stop-locks (curved
facing up 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.
8

~..elf Positions
The oven has 4 shelf supports. identified in this
illustration as A (bottom), B, C and D (top).
Shelf positions for cooking are suggested in the
Baking and Roasting sections.
Oven Moisture
As your oven heats Lip, the changing temperature of the air in the oven may
cause water droplets to form on the door glass. These droplets are harlmless
and will evaporate as the oven continues to heat up.
Automatic Oven Shut Off
As a safety feature, this oven will automatically shut itself off if it has been
left on for more than 12 hours.
BAKING
Your oven temperature is controlled very accurately If you think an adjustment is necessary, see the Adjust
using an oven control system. We recommend that the Oven Thermostat section. It gives easy
Do fr
you operate the oven for a number of weeks using thq,
Your.selfinstructions on how to adjust the thermostat.
time given on recipes as a guide to become familiar
NOTE: When the oven gets hot, the front of the oven
with your new oven’s performance. gets hot too.
How to Set Your Oven for Baking
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
(—1 1. press the 13 AKEpad.
u
BAKE
2. Press the INCREASE or DECREASE pad
The last oven set temperature appears in the
display. Continue pressing until the desired
temperature is displayed.
The oven will start aulornatically. The word
‘ON” and “ 100°” will be displayed. As the
oven heats
Lip, the display will show the changing
temperature. When the oven reaches the
temperature yoLl set, a tone wilt sound.
3. Press the CLEAR/OFF pad when baking is finished
and then remove the food
from the oven.
To
change the oven temperature during the
bake cycle,
press the BAKE pad and then
the INCREASE or DECREASE pad to get the
new temperature.
NOTE: A fan may automatically turn on and off to
cool internal parts. This is normal and the fan may
continue to run even after the oven is turned off.
(co)7titlued ncrr [>(l<qc’)
9

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

~king Guides
When using prepared baking mixes, follow package recipe or instructions
for the best baking results.
Cookies
When baking cookies, flat cookie sheets (without
sides) produce better-looking cookies. Cookies baked
in a jelly roll pan (short sides all around) may have
darker edges and pale or light browning may occur.
Do not use a cookie sheet so large that it touches the
walls or the door of the oven. Never entirely cover a
shelf with a large cookie sheet.
For best results, use only one cookie sheet in the oven
at a time.
Pies Cakes
For best results, bake pies in dark, rough or dull pans When baking cakes, warped or bent pans will cause
to produce a browner, crisper crust. Frozen pies in foil uneven baking results and poorly shaped products.
nans should be placed on an aluminum cookie sheet A cake baked in a pan larger than the recipe
baking since the shiny foil pan reflects heat away recommends will usually be crisper, thinner and drier
-.~m the pie crust; the cookie sheet helps retain it. than it should be. If baked in a pan 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.
Aluminum Foil
Never entirely cover a shelf with aluminum foil.
This
will disturb the heat circulation and result in poor
baking. A smaller sheet of foil maybe used to catch a
spillover by placing it on a lower shelf several inches
below the food.
Don’t Peek
Set the timer for the estimated cooking time and do
DO NOT open the door to check until the
not open the door to look at your food. Most recipes minimum time. Opening the oven door frequently
~ovide minimum and maximum baking times such during cooking allows heat to escape and makes
‘bake 30-40 minutes.” baking times longer. Your baking results may also
be affected.
11

TIMED BAKING
—
How to Time Bake
Your oven can be set to turn on and off automatically. To
set the clock, first press the CLOCK pad. Press
NOTE: Before beginning, make sure the oven clock the INCREASE or DECREASE pad until correct time
shows the correct time of day. of day is displayed.
How to Set Immediate Start and Automatic Stop
To avoid possible burns, place the shelves in the 5. At the end of Timed Bake, the display
correct position before you turn the oven on.
“OHR:OO COOK TIME” and the oven
The oven will turn on immediately and cook for The end of cycle tone will sound.
a selected
length of time. At the end of Cook Time,
f—~ 6. Press the CLEAWOFF pad
will show
will turn off.
to clear the
the oven will
~urn off automatically.
[—] 1. press the BAKE pad.
I ‘AKEI
n
2. Press the INCREASE or DECREASE
A Paduntilthedesiredtemperature
~
M displayed.
c1
3. Press the COOK TIME pad.
COOK
TIME
NOTE: If your recipe requires
preheating, you may need to add
additional time to the length of
the Cook Time
u
CLEAR
display if necessary. Remove the food
F
from the oven. Remember, foods that are
left in the oven continue cooking after
the controls are off.
NOTE:
● Foods that spoil easily 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 oven light is off because heat
from the bulb will speed harmful bacteria growth.
—
● A fan may automatically turn on and off to cool
internal parts. This is normal and the fan may
continue to run even after the oven is turned off.
4. Press the INCREASE or DECREASE pad until
the desired length of baking time is displayed.
The words “TIME BAKE” and “COOK TIME” will
be displayed along with the oven temperature that you
set and the cook time that you entered. The oven will
start automatically. The word “ON” and” 100°” will
be displayed. The Cook Time will begin to count
down. As the oven heats up, the display will show the
changing temperature. When the oven reaches the
temperature you set, a tone will sound. The oven will
continue to cook for the programmed amount of time,
then shut off automatically.
—
12

.iow to Set Delay Start and Automatic Stop
—
Quick Reminder
1. Press the BAKE pad.
2. Press the INCREASE or DECREASE pad to
select the oven temperature.
3. Press the COOK TIME pad.
4. Press the INCREASE or DECREASE pad to
set the length of cooking time.
5. Press the STOP TIME pad.
6. Press the INCREASE or DECREASE pad until
the desired Stop Time appears in the display.
To avoid possible burns, place the shelves in the
correct
po~sition before you program the oven.
You can set the oven control to delay-start the oven,
cook for a specific length of time and then turn off
automatically.
For example: Let’s say it’s 2:00 and dinnertime
is shortly after 7:00. The recipe suggests 3 hours
baking time at 325° F. Here’s how:
‘Z1
1. Press the BAKE pad.
BAKE
f—) 2. Press the INCREASE or DECREASE
II
A paduntil “325°” is displayed.
~
c1
3. Press the COOK TIME pad.
COOK
TIME
NOTE: If your recipe requires
preheating, you may need to add
additional time to the length of
the Cook Time.
4. Press the INCREASE pad until “3HR:OO” appears
in the display. Cook Time of 3 hours now appears
in the display.
c1
5. Press the STOP TIME pad. The display
STOP
prompts you to set the Stop Time you
TIME
want. It also shows the earliest Stop Time
you can set. In this example,
“5:00” and
“STOP TIME” appear in the display,
The control automatically sets Stop Time by adding
the Cook Time to the time of day. In this example,
the time of day is
2:00 and the Cook Time is 3 hours.
Adding 3 hours to the time of day equals
5:00.
6. Change Stop Time from 5:00 to 7:00 by pressing
the INCREAS.E pad until “7:00” and the Stop Time
appear in the display. The words “DELAY TIME
BAKE” appear in the display.
At
4:00, the oven will turn on automatically.
The word “ON” and “100°” will be displayed.
The Cook Time will begin to count down. As
the oven heats up, the display will show the
changing temperature. The oven will cook for
the programmed 3 hours and shut off automatically
at 7:00.
7. At the end of Timed Baking, the display will show
“OHR:O() COOK TIME” and the oven will turn off.
The end of cycle tone will sound.
D
8. Press the CLEAWOFF pad to clear
CLEAR
the display if necessary. Remove the
w
food from the oven. Remember, even
though the oven shuts off automatically,
foods continue cooking after the controls
are off.
NOTE:
● Foods that spoil easily 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.
● A fan may automatically turn on and off to cool
internal parts. This is normal and the fan may
continue to run even after the oven is turned off.
13

ADJUST THE OVEN THERMOSTAT—
DO IT YOURSELF!
You may feel that your new oven cooks differently To Adjust the Thermostat:
than the one it replaced.
We recommend that you
use your new oven for a few weeks to become more
familiar with it, following the times given in your
recipes as a guide.
c1
1. Press the BAKE pad.
BAKE
If you think your new oven is too hot or too cool,
2. Select an oven temperature between 500”F.
you can adjust the thermostat yourself. If you think “
and 550”F.
it is too hot, adjust the thermostat to make it cooler. If 3. Immediately, before ON is displayed, press and
you think it is too cool, adjust the thermostat to make hold the BAKE pad for about four seconds. The
it hotter.
display will change to the oven adjustment display.
We do not recommend the use of inexpensive
thermometers,
such as those found in grocery stores,
to check the temperature setting of your new oven.
These thermometers may vary
2040 degrees.
n “ ‘
,. --- > .
A 4“”’
~
~
v
c1
5.
CLEAR
F
1 ne oven temperature can De aayts~ea up
to (+) 35”F. hotter or (-) 35”F. cooler. Use
the INCREASE or DECREASE pad to
select the desired change in the display.
When you have made the adjustment,
press the
CLEAWOFF pad to go back
to the time of day display. Use your
oven as you would normally.
NOTE: This adjustment will not affect the broiling
or self-cleaning temperatures. It will be retained in
memory after a power failure.
—
14

roasting is cooking by dry heat. Tender meat or
poultry can be roasted uncovered in your oven.
Roasting temperatures, which should be low and
steady, keep spattering to a minimum.
Roasting is really a baking procedure used for meats.
Therefore, oven controls are set for Baking or Timed
Baking. (You may hear a slight clicking sound,
indicating the oven is working properly. ) Timed
Baking will turn the oven on automatically.
Most meats continue to cook slightly while standing,
after being removed from the oven. Standing time
recommended for roasts is 10 to 20 minutes. This
allows roasts to firm up and makes them easier to
carve. Internal temperature will rise about 5° to 10”F.;
to compensate for temperature increase, if desired,
remove the roast from the oven sooner (at 5° to 10°F.
less than the temperature in the Roasting Guide).
Remember that food will continue to cook in the hot
oven and therefore should be removed when the
desired internal temperature has been reached.
1. Place the shelf in A or B position. No preheating
is necessary.
2. Check the weight of the
meat. Place it, fat side
up, (or for poultry
breast-side-up) on a
trivet in a shallow pan.
The melting fat will
baste the meat. Select a
pan as close to the size
of the meat as
nossible.
~ 5. Press the CLEAWOFF uad when
u
CLEAR roasting is finished. ‘
w
ii
Ill
I
I
Ill
I
To change the oven temperature during roasting,
II mess the BAKE Dad and then the INCREASE or
II
DECREASE pad’to get the new temperature.
NOTE: A fan may automatically turn on and off to
cool internal parts. This is normal and the fan may
(The broiler
pan with rack is a good pan for this.)
continue to& even after the oven is turned off.
o
3. Press the BAKE pad.
BAKE
n
4. Press the INCREASE or DECREASE
A pad. Thelastovensettemperatu~e
~
appears in the display. Continue pressing
until the desired temperature is displayed,
The oven will start automatically. The word “ON”
and “100°” will be displayed. As the oven heats
up, the display will show the changing temperature.
When the oven reaches the temperature you set,
a tone will sound.
Use of Aluminum Foil
You can use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan for
marinating, cooking with fruits, cooking heavily
cured meats or basting food during cooking. Press
the foil tightly around the inside of the pan.
(continued next page)
—
15

—
ROAST~G
(continued)
Questions and Answers
—
Q. Is it necessary to check for doneness with a
meat thermometer?
A. Checking the finished internal temperature at
the completion of cooking time is recommended.
Temperatures are shown in the Roasting Guide.
For roasts over 8 lbs., check with thermometer
at half-hour intervals after half the cooking time
Q. Do I need to preheat my oven each time I cook
a roast or poultry?
A.
It is not necessary to preheat your oven.
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.
has passed.
Q. Why is my roast crumbling when I try to Q. Can
1 seal the sides of my foil “tent” when
roasting a turkey?
carve it?
A. Roasts are easier to slice if allowed to cool 10 to A. Sealing the foil will steam the meat. Leaving it
20 minutes after removing them from the oven. unsealed allows the air to circulate and brown
Be sure to cut across the grain of the meat. the meat.
ROAST~G GUIDE
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
Make sure poultry is thawed before roasting.
without thawing, but allow 10 to 25 minutes per Unthawed poultry often does not cook evenly.
pound additional time (10 minutes per pound for Some commercial frozen poultry can be cooked
roasts under 5 pounds, more time for larger roasts). successfully without thawing. F
O 11 OW the directions
.
given on the package label.
Type
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top
round+
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin. rib or shoulder*
Ham, precooked
Oven
Temperature
325°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
approximate Roasting Time
n Minutes per Pound
] to 5 lbs. 6 to 8 lbs.
!4–33
18-22
35–39
22-29
40-45
30-35
21-25
20-23
25-30 24-28
30-35
~8_33
35-45 3040
35-45
30-40
17-20 minutes per pound (any weight)
3 to 5 lbs. Over
5 lbs.
3540 30-35
Internal
temperature ‘F.
140°-1500t
150°-1600
1700-1 85°
1400-1500t
150°-1600
170°-1850
170°–1800
170°-1800
1 15°–1200
185°–1900
185°-1900
In thigh:
185°–1900
Poultry
Chicken or Duck
Chicken pieces
35%40
10 to 15 lbs. Over 15
Ibs.
Turkey
18–25
15-20
~
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
~The U. S. Department of Agriculture says
“Rare beef is popular, but you should know that cooking it to only 140°F. means some
food poisoning organisms may survive.“ (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
16

oroiling is cooking food by direct heat from above
the food. Your oven has a convenient compartment
below the oven for broiling. It also has a specially
designed broiler pan and rack that allow dripping fat
to drain away from the foods and be kept away from
the high heat of the gas flame.
Distance from the heat source may be changed by
positioning the broiler pan and rack on one of three
shelf positions in the broiler compartment-A (bottom
of broiler compartment), B (middle) and C (top).
Both the oven and broiler compartment doors
should be closed during broiling.
Turn most foods once during broiling; (the exception
is thin fillets of fish; oil one side, place that side down
on the broiler rack and cook without turning until
done). Time the foods for about one-half of the total
cooking time, turn the food, then continue to cook to
the preferred doneness.
How to Broil
1. If the meat has fat or gristle around the edge, cut
vertical slashes through it about 2 inches apart.
If desired, the fat may be trimmed, leaving a layer
about l/8-inch thick.
2. Remove the broiler pan and rack from the broiler
compartment and place the food on the rack.
3. Pull out the drawer and position the broiler pan in
the compartment placing the sump area of the
broiler pan to the front
of the drawer.
Placing food closer to the flame increases the exterior
browning of food, but also increases spattering and
the possibility of fats and meat juices igniting.
4. Close the broiler door.
5. Press the BROIL pad.
6. When broiling is finished, remove the broiler pan from
the compartment and serve the food immediately.
Leave the pan outside the compartment to cool.
NOTE: A fan may automatically turn on and off to
cool internal parts. This is normal and the fan may
continue to run even after the oven is turned off.
Use of Aluminum Foil
You can use aluminum foil to line Without the slits, the foil will
your broiler pan and broiler rack. prevent fat and meat juices from
, ,,,,,.~’
However, you must mold the foil draining to the broiler pan. The @&&a@+’h,
tightly to the rack and cut slits in it juices could become hot enough to
‘y@y@.,
just like the rack. catch on fire. If you do not cut the
@
$<,T::T>.
slits, you are frying, not broiling.
, ,’”
-
\~~~~%’’t’~%mt
of the drawer.
Broiling Tips
Use tongs to turn meat over—pierced meat
loses juices.
Steaks and chops should beat least l-inch thick for
best broiling results. Pan broil thinner ones.
Questions and Answers
Q. Why are my meats not turning out as brown
as they should?
A.
Check to see if you are using the recommended
shelf position. Broil for the longest period of time
indicated in the Broiling Guide. Turn the food only
once during broiling.
-Q. Should I salt the meat before broiling?
. No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Turn the
meat with tongs; piercing the meat with a fork also
allows the 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 the meat drier. Juices are
protected by the rack and stay cooler, thus
preventing excessive spatter and smoking.
(continued next page)
17

BROILING GUIDE
—
● The oven and broiler compartment doors must be ● If desired, marinate meats or chicken before broiling.
closed during broiling. Or brush with barbecue sauce last 5 to 10 minutes only.
● Always use the broiler pan and rack that comes with ● When arranging the food on the pan, do not let fatty
your oven. It is designed to minimize smoking and edges hang over the sides because the dripping fat
spattering by trapping the juices in the shielded lower will soil the oven.
part of the pan.
● The broiler compartment does not need to be
● For steaks and chops, slash fat evenly around the preheated. However, for very thin foods, or to
outside edges of the meat. To slash, cut crosswise increase browning, preheat if desired.
through the outer fat surface just to the edge of the
● Frozen steaks can be broiled by positioning the shelf
meat. Use tongs to turn the meat over to prevent
piercing the meat and losing juices. at next lowest shelf position and increasing cooking
time given in this guide 1
k times per side.
Broil First Side
Position Time. Minutes
Second Side
Time, Minutes
Quantity andlor
Thickness
Food Comments
I
B 3fi 3
Arrange in single layer.
Space evenly. Up to 8 patties take
about same time.
Steaks less than l-inch cook through
before browning.
Pan frying is recommended.
Slash fat.
.
Bacon l/2-lb.
(about 8 thin slices)
Ground Beef
Well Done
l-lb. (4 patties)
1/2 to 3/4- inch thick
B
8-9
1
6-7
7
5-6
8-9
6-7
12–14
16-18
25-30
Beef Steaks
Rare
Medium
Well Done
B
9
B 12
l-inch thick
(I-1X Ibs.)
iLL
Rare
Medium 1 k-inch thick
(2-2X lbs.)
Well Done
1 whole
(2 to 2fi-lbs.),
split lengthwise
Reduce times about 5 to 10 minutes
per side for cut-up chicken. Brush each
side with melted butter. Broil with
skin-side-down first.
Chicken
A
30-35
I
Bakery Products
Bread (Toast) or
Toaster Pastries
English Muffins
Space evenly. Place English muffins
cut-side-up and brush with butter,
if desired.
Cut through back of shell, spread open.
Brush with melted butter before broiling
and after half of broiling time.
2-4 slices
1 pkg. (2)
2-split
I
c
2-3 1/2-1
I
c
3-5
Lobster Tails
2-4
(6 to 8-oz. each)
I
B
13–16 Do not
turn over.
Fish
l-lb. fillets 1/4 to
l/2-inch thick
B. C
5 5
8
Handle and turn very carefully. Brush
with lemon butter before and during
cooking, if desired. Preheat broiler to
increase browning.
1-inch thick
Increase times 5 to 10 miniutes per
side for 1 %inch thick or home cured.
Ham Slices
Precooked
Pork Chops
Well Done
B
8
B
B
10
13
4-5
9-12
4-7
10
4–6
12-14
Slash fat.
2 (1/2-inch)
2 (l-inch thick),
about 1 lb.
Lamb Chops
Medium
Well Done
Medium
Well Done
Wieners,
similar precooked
sausages,
bratwurst
2 (l-inch),
about 10-12 oz.
2 (l X-inch),
about 1 lb.
l-lb. pkg. (10)
B
B
B
B
8
10
10
17
Slash fat.
1-2
If desired, split sausages in half
—
B, C
6
lengthwise;-cut into 51 to 6-inch
pieces.
18

I-oper care and cleaning are important so your oven will give you efficient
and satisfactory service. Follow these directions carefully in caring for it to
help assure safe and proper maintenance.
Porcelain oven Interior (on some models)
With proper care, the
porcelain enamel finish on
the inside of the oven—top,
bottom, sides, back and
inside of the door— will stay
new-looking for years.
Let the oven cool before
cleaning. We recommend
that you wear rubber gloves
when cleaning the oven.
Soap and water will normally do the job. Heavy
spattering or spillovers may require cleaning with a
mild abrasive cleaner. Soapy, wet metal pads may also
be used. Do not allow food spills with a high sugar or
acid content (such as milk, tomatoes, sauerkraut, fruit
juices or pie filling) to remain on the surface. They
may cause a dull spot even after cleaning.
Household ammonia may make the cleaning job
~sier. Place 1/2 cup in a shallow glass or pottery
container in a cold oven overnight. The ammonia
fumes will help loosen the burned-on grease and food.
If necessary, you may use an oven cleaner.
Follow package directions.
Cautions about using spray-on oven cleaners:
● Do not spray on the electrical controls and switches
because it could cause a short circuit and result in
sparking or fire.
● Do not allow a film from the cleaner to build up
on the temperature sensor—it could cause the oven
to heat improperly. (The sensor is located at the top
of the oven.) Carefully wipe the sensor clean after
each oven cleaning, being careful not to move the
sensor as a change in its position could affect how
the oven bakes.
● Do not spray any oven cleaner on the oven door,
handles or any exterior surface of the oven, cabinet
or painted surfaces. The cleaner can damage these
surfaces.
(continued nexzpage)

CARE AND CLEANING
(continued)
Continuous-cleaning oven Interior (on some models)
Special Care of Continuous-Cleaning Oven Interior:
Do not attempt to clean the oven until you have
read this section.
The Continuous-Cleaning Oven cleans itself while
cooking.
The oven walls are finished with a special
coating that cannot be cleaned in the usual manner
with soap, detergents, steel wool pads, commercial
oven cleaners, coarse abrasive pads or coarse brushes.
Use of such cleansers and/or the use of oven sprays
will cause permanent damage.
The special coating is a porous ceramic material,
which is dark in color and feels slightly rough to the
touch. If magnified, the surface would appear as
peaks, valleys and sub-surface
“tunnels.” This rough
finish tends to prevent grease spatters from forming
little beads or droplets that run down the side walls of
a hard-surface oven liner, leaving unsightly streaks
that require hand cleaning. Instead, when spatter hits
the porous finish, it is dispersed and partially
absorbed. This spreading action increases the
exposure of oven soil to heated air and makes it
somewhat less noticeable.
Soil may not disappear completely and at some time
after extended usage, stains may appear that cannot
be removed.
The special coating works best on small amounts
of spatter. It does not work well with larger spills,
especially sugars, egg or dairy mixtures. The oven
bottom does not have the continuous cleaning oven
coating and can be removed and cleaned with a
commercial oven cleaner.
This special coating is not used on oven shelves, the
oien bottom or on the inside of the oven door.
Remove these to clean with a commercial oven
cleaner to prevent damaging the Continuous-Cleaning
Oven coating.
Make sure the oven bottom is in place before you
turn the oven on for any reason.
Use care in removing and replacing the oven
bottom and shelves
and in placing and removing
dishes and food to avoid scratching, rubbing
or otherwise damaging the porous finish on the
oven walls.
To Clean the Continuous-cleaning Oven:
1. Let range parts cool before handling. We
recommend rubber gloves be worn when cleaning.
2. Remove shelves and cookware, including the
broiler pan and rack.
3. Soil visibility maybe reduced by operating the
oven at 400”F. Close the door and set temperature
control to 400”F. Time for at least four hours.
Repeated cycles may be necessary before
improvement in appearance is apparent.
Remember: During the operation of the oven, the
door, window and other oven surfaces will get hot
enough to cause burns. Do not touch. Let the oven
cool before replacing oven shelves.
4.
If a spillover or heavy soiling occurs on the porous
surface, as soon as the oven has cooled, remove as
much of the soil as possible using a small amount
of water and a stiff-bristle nylon brush. Use water
sparingly and change it frequently, keeping it as
clean as possible, and be sure to blot it up with
paper towels, cloths or sponges. Do not rub or
scrub with paper towels, cloths or sponges, since
they will leave unsightly lint on the oven finish.
—
If water leaves a white ring on the finish as it dries,
apply water again and blot it with a clean sponge,
starting at the edge of the ring and working toward
the center.
The oven bottom has a porcelain enamel finish.
The oven bottom comes out for cleaning away from
the Continuous-Cleaning Oven.
Do not use soap, detergent, steel wool pads,
commercial oven
clean-er, silicone oven sprays,
coarse pads or coarse brushes on the porous
surface.
These products will spot, clog and
damage the porous surface and reduce its ability
to work.
Do not scrape the porous surface with a knife
or spatula—
they could permanently damage
the finish.
—
20