GE JGRS14 User manual

Use and Care Guide
Built-In Oven
GE Appliances
164D2966P116
Model: JGRS14
Safety Instructions....................3–4
Operating Instructions
Aluminum Foil ...................4, 12, 16–18, 23
Baking .....................................................10–12
Broiling....................................................18, 19
Clock and Timer..............................................7
Control Panel ...................................................6
Fan.................................8, 10, 13, 14, 16, 18
Features ............................................................5
Roasting..................................................16, 17
Shelves........................................9, 10, 16, 21
Timed Baking.........................................13, 14
Care and Cleaning.................20–23
Broiler Drawer...............................................22
Broiler Pan and Rack...................................23
Lift-Off Oven Door........................................22
Oven Light .....................................................21
Removable Oven Bottom...........................23
Shelves ...........................................................21
Problem Solver.......................25, 26
Thermostat Adjustment–
Do It Yourself.............................................15
More questions ?…call
GE Answer Center® 800.626.2000
Minor Adjustments
Broil and Oven Burner.................................24
Consumer Services...................27
Important Phone Numbers........................27
Model and Serial Numbers ..........................2
Removal of Packaging Tape ........................2
Warranty ........................................Back Cover

HELP US HELP YOU…
Read this guide carefully.
It is intended to help you operate and maintain your
new oven properly.
Keep it handy for answers to your questions.
If you don’t understand something or need more help, call:
GE Answer Center®
800.626.2000
24 hours a day, 7 days a week
How to Remove Packaging Tape
To assure no damage is done to the finish of the
product, the safest way to remove adhesive left from
packaging tape 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.
Write down the model and serial numbers.
You’ll find them on a label on the front frame
behind the broiler drawer.
These numbers are also on the Consumer Product
Ownership Registration Card that came with your
oven. Before sending in this card, please write these
numbers here:
Model Number Serial Number
Use these numbers in any correspondence or service
calls concerning your 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.
2
— 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.
WARNING: If the information in this guide is not followed exactly, a fire or explosion may result
causing property damage, personal injury or death.
IF YOU NEED SERVICE
To obtain service, see the Consumer Services page
in the back of this guide.
We’re proud of our service and want you to be
pleased. If for some reason you are not happy with
the service you receive, here are three steps to follow
for further help.
FIRST, contact the people who serviced your
appliance. Explain why you are not pleased. In most
cases, this will solve the problem.
NEXT, if you are still not pleased, write all the
details—including your phone number—to:
Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville, KY 40225
FINALLY, if your problem is still not resolved, write:
Major Appliance Consumer Action Panel
20 North Wacker Drive
Chicago, IL 60606

Important Safety Instructions
IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
IMPORTANT SAFETY NOTICE
• The California Safe Drinking Water and Toxic
Enforcement Act requires the Governor of
California to publish a list of substances known to
the state to cause 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 oven 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) that 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 Oven
• Do not leave 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.
• 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 VAPORS 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.
• Do not use the oven as a storage area. Items
stored in an oven can ignite.
• 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 openings 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 an internal
temperature of at least 170°F. This assures that,
in the remote possibility that trichina may be
present in the meat, it will be killed and meat
will be safe to eat.
• Stand away from the oven when opening the
oven door. The hot air or steam that escapes can
cause burns to hands, face and/or eyes.
• Do not heat unopened food containers.
Pressure could build up and the container
could burst, causing an injury.
• Keep the oven vent ducts unobstructed.
• Keep the oven free from grease
build-up.
• Place the oven shelf in the desired position
while the oven is cool.
• 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
the 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 and
broiler drawer 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 flare-ups.
• Never leave jars or cans of fat drippings
on or near your oven.
SAVE THESE
INSTRUCTIONS
4

5
FEATURES OF YOUR OVEN
Important Safety Instructions Features of Your Oven
7
5
2
9
1
3
11
4
Explained
Feature Index on page
1Broiler Drawer 18, 19, 22
2Lift-Off Oven Door 22
Easily removed for oven cleaning.
3Oven Shelf Supports 9, 10, 16
Shelf positions for cooking are
suggested in the Baking
and Roasting sections.
4Oven Shelves with Stop-Locks 9, 10,
16, 21
5Oven Light Switch 8
Lets you turn the interior oven
light on and off.
Explained
Feature Index on page
6Oven Control, Clock 6, 7, 21
and Timer
7Oven Vent 4, 8
8Oven Interior Light 8, 21
9Removable Oven Bottom 23
10 Broiler Pan and Rack 4, 16,
18, 19, 23
11 Model and Serial Numbers 2
(behind broiler drawer)
8
JGRS14
10
BAKEBROIL
CLEAR

OFF
TIME
DELAY
OVEN ON
STOP
TIMER BAKE
CLEAN
BROIL
LOCK
O
N
HR
COOK
TIME
STOP
TIME
TIMER
ON/OFF CLOCK HI/LO
OVEN
6

6
FEATURES OF YOUR OVEN CONTROL
01. DISPLAY. Shows the operations you have
selected, the time of day and the cooking status.
02. 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.
03. 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.
04. BAKE. Press this pad to select the bake function.
05. BROIL. Press this pad to select the broil function.
06. COOK TIME. Press this pad for Timed
Baking operations.
07. STOP TIME. Use this pad along with the COOK
TIME pad to set the oven to start automatically,
and stop automatically at a time you select.
08. 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.
09. 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.
10. CLEAR/OFF. 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 CLEAR/OFF pad. Allow
the oven to cool for one hour. If function error
code repeats, disconnect power to the oven and call
for service.
BAKEBROIL
CLEAR

OFF
TIME
DELAY
OVEN ON
STOP
TIMER BAKE
CLEAN
BROIL
LOCK
O
N
HR
COOK
TIME
STOP
TIME
TIMER
ON/OFF CLOCK HI/LO
OVEN
1 2
10 9 8 7 6 5 4 3

OVEN CONTROL, CLOCK AND TIMER
Clock 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
Baking cycle.
1. Press the
CLOCK pad. 2. Press the INCREASE or DECREASE pad
to set the time of day.
CLOCK
Timer To Set the Timer
The timer does not control oven
operations. The maximum setting
on the timer is 9 hours and 55
minutes.
1. Press the TIMER
ON/OFF pad.
2. Press the INCREASE or
DECREASE pad to set the
amount of time on the timer.
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 seconds until one minute is
reached.
Then it will display minutes and
seconds until 60 minutes is reached.
After 60 minutes, it will display
hours (“HR” now appears in display)
and minutes until the maximum
time of 9 hours and 55 minutes
is reached.
TIMER
ON/OFF
To Reset the Timer To Cancel the Timer
If “TIMER” is displayed, press the INCREASE or
DECREASE pad until desired time is reached.
If “TIMER” is not displayed, press the TIMER
ON/OFF pad first, then follow the instructions above
to set the timer.
Press and hold the TIMER ON/OFF pad until the
word “TIMER” disappears from the display.
End of Cycle Tone Power Outage
The end of cycle tone is three short beeps followed by
one beep that repeats every six seconds until you
press any operation. If you would like to eliminate the
repeating beeps, press and hold the CLEAR/OFF pad
for 10 seconds.
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. The
display flashes until the clock is set.
All other functions that were in operation when the
power went out will have to be programmed again.
Features of Your Oven Control Oven Control, Clock and Timer
7

USING YOUR OVEN
Before Using Your Oven
8
1. Look at the controls. Be sure you understand how to
set them properly.
2. Check the oven interior. Look at the shelves. Take a
practice run at removing and replacing them properly
to give sure, sturdy support.
3. Read over the information and tips that follow.
4. Keep this guide handy so you can refer to it,
especially during the first weeks of using
your new oven.
NOTE:
• You may notice a “burning” or “oily” smell the first
few times you turn your oven on. This is normal in a
new oven and will disappear in a short time.
• 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.
Automatic Ignition Oven Vent
The oven burner is lit by electric ignition.
To light the burner, press the pad for the desired
function and press the INCREASE or DECREASE
pad until the 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.
When the oven is on, heated air moves through
a vent behind the grille. See the Features of Your
Oven section.
The vent area could get hot during oven use.
The vent is needed for proper air flow in the oven and
good baking results. Do not block this vent. Doing so
may cause oven failure or fire.
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.
Oven Light Power Outage
Use the switch on the control panel to turn the light on
or off when the door is closed. The oven burner will not light in the event of an electrical power outage. Do not attempt to light
it manually with a match.

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 the shelf
toward you, tilt the front
end upward and pull the
shelf out.
To replace, place the shelf
on the shelf support with
the stop-locks (curved
extension of the shelf)
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.
Oven Moisture Automatic Oven Shut Off
As your oven heats up, the changing temperature of
the air in the oven may cause water droplets to form
on the door glass. These droplets are harmless and
will evaporate as the oven continues to heat up.
As a safety feature, this oven will automatically shut
itself off if it has been left on for more than 12 hours.
9
Using Your Oven
Shelf 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.
A
B
C
D
Bump

10
BAKING
Your oven temperature is controlled very accurately
using an oven control system. It is recommended that
you operate the oven for a number of weeks to
become familiar with your new oven’s performance.
If you think an adjustment is necessary, see the Adjust
the Oven Thermostat section. It gives easy Do It
Yourself instructions on how to adjust the thermostat.
NOTE: When the oven gets hot, the front of the oven
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. Press the BAKE pad.
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 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.
3. Press the CLEAR/OFF pad when baking is finished
and then remove the food from the oven.
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.
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.
BAKE
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 A
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
D
C
B
A

11
Baking
Preheating
Preheat the oven if the recipe calls for it. Preheat
means bringing the oven up to the specified
temperature before putting the food in the oven.
To preheat, set the oven at the correct temperature—
selecting a higher temperature does not shorten
preheat time.
Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary. For ovens
without a preheat indicator light or tone, preheat 10
minutes. After the oven is preheated, place the food
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
pan determines the amount of browning that will occur.
• Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
• Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
• Glass baking dishes also absorb heat. When baking
in glass baking dishes, the temperature may need to
be reduced by 25°F.
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
Pans should not touch each other or the walls of the
oven. Allow 1- to 11⁄2-inch space between pans as
well as from the back of the oven, the door and the
sides. If you need to use two shelves, stagger the pans
so one is not directly above the other.
Baking 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.
(continued next page)

12
BAKING
(continued)
Pies Cakes
For best results, bake pies in dark, rough or dull pans
to produce a browner, crisper crust. Frozen pies in foil
pans should be placed on an aluminum cookie sheet
for baking since the shiny foil pan reflects heat away
from the pie crust; the cookie sheet helps retain it.
When baking cakes, warped or bent pans will cause
uneven baking results and poorly shaped products.
A cake baked in a pan larger than the recipe
recommends will usually be crisper, thinner and drier
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 may be used to catch a
spillover by placing it on a lower shelf several inches
below the food.
Don’t Peek
Set the timer for the estimated cooking time and do not open the door to
look at your food. Most recipes provide minimum and maximum baking
times such as “bake 30-40 minutes.”
DO NOT open the door to check until the minimum time. Opening the oven
door frequently during cooking allows heat to escape and makes baking
times longer. Your baking results may also be affected.

13
TIMED BAKING
The control allows you to turn the oven on or off
automatically at specific times that you set. Examples
of Immediate Start (oven turns on now and you
set it to turn off automatically) and Delay Start and
Stop (setting the oven to turn on automatically at
a later time and turn off at a preset Stop Time)
will be described.
NOTE: Before beginning, make sure the oven clock
shows the correct time of day.
To set the clock, first press the CLOCK pad. Press
the INCREASE or DECREASE pad until correct time
of day is displayed.
Baking Timed Baking
How to Set Immediate Start and Automatic Stop
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
The oven will turn on immediately and cook for a
selected length of time. At the end of Cook Time,
the oven will turn off automatically.
1. Press the COOK TIME pad.
NOTE: If your recipe requires preheating,
you may need to add additional time to
the length of the Cook Time.
2. Press the INCREASE pad until the desired length
of baking time appears in the display.
3. Press the BAKE pad.
4. Press the INCREASE or DECREASE
pad until the desired temperature is
displayed. An attention tone will sound
if step 3 is not done.
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.
5. Press the CLEAR/OFF pad to clear the
display if necessary. Remove the 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 after the oven is turned off.
(continued next page)
CLEAR

OFF
COOK
TIME

14
TIMED BAKING
(continued)
How to Set Delay Start and Automatic Stop
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
You can set the oven control to delay-start the oven,
cook for a specific length of time and then turn off
automatically.
1. Press the COOK TIME pad.
NOTE: If your recipe requires
preheating, you may need to add
additional time to the Cook Time.
2. Press the INCREASE pad until the desired length
of cooking time appears in the display.
3. Press the STOP TIME pad. “STOP
TIME” and the earliest Stop Time you
can set appear in the display.
The control automatically sets the Stop Time by adding
the Cook Time to the time of day. For 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.
4. Change the Stop Time by pressing the
INCREASE pad until the desired Stop
Time appears in the display.
5. Press the BAKE pad.
6. Press the INCREASE or DECREASE pad until the
desired temperature is displayed.
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 continue to cook for the programmed time
and shut off automatically.
At the end of Timed Bake, the display will show
“0HR:00 COOK TIME” and the oven will turn off.
The end of cycle tone will sound.
7. Press the CLEAR/OFF pad to clear the
display if necessary. Remove the 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 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 after the oven is turned off.
CLEAR

OFF
STOP
TIME
COOK
TIME
Quick Reminder:
1. Press the COOK TIME pad.
2. Press the INCREASE/DECREASE pad to set
the length of cooking time.
3. Press the STOP TIME pad.
4. Press the INCREASE/DECREASE pad until
the desired Stop Time appears in the display.
5. Press the BAKE pad.
6. Press the INCREASE/DECREASE pad to
select an oven temperature.

15
ADJUST THE OVEN THERMOSTAT—
DO IT YOURSELF!
You may find that your new oven cooks differently
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.
If you think your new oven is too hot or too cool,
you can adjust the thermostat yourself. If you think
it is too hot, adjust the thermostat to make it cooler. If
you think it is too cool, adjust the thermostat to make
it hotter.
We do not recommend the use of inexpensive
thermometers, such as those found in grocery stores,
to check the temperature setting of your new oven.
These thermometers may vary 20–40 degrees.
To Adjust the Thermostat:
1. Press the BAKE pad.
2. Select an oven temperature between 500°F.
and 550°F.
3. Immediately, before ON is displayed, press and
hold the BAKE pad for about four seconds. The
display will change to the oven adjustment display.
4.
The oven temperature can be adjusted up
to (+) 35°F.
hotter or (-) 35°F. cooler. Use
the INCREASE or DECREASE pad to
select the desired change in the display.
5. When you have made the adjustment,
press the CLEAR/OFF 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
temperature. It will be retained in memory after a
power failure.
CLEAR

OFF
BAKE
Timed Baking Adjust the Oven Thermostat

16
ROASTING
Roasting is cooking by dry heat. Tender meat or
poultry can be roasted uncovered in your oven.
Roasting temperatures, which should be low and
steady, keep spattering to a minimum.
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. The standing time
recommended for roasts is 10 to 20 minutes. This
allows roasts to firm up and makes them easier to
carve. The internal temperature will rise about 5°
to 10°F.; to compensate for the temperature rise,
if desired, remove the roast 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
roasting rack in a
shallow pan. The
melting fat will baste
the meat. Select a pan
as close to the size of
the meat as possible. (The broiler pan with rack is a
good pan for this.)
3. Press the BAKE pad.
4. 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 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.
5. Press the CLEAR/OFF pad when
roasting is finished, and then remove
the food from the oven.
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.
To change the oven temperature during roasting,
press the BAKE pad and then the INCREASE or
DECREASE pad to get the new temperature.
CLEAR

OFF
BAKE
A
B
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.

17
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
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 them from the 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 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.
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 Roasting Guide
Oven Approximate Roasting Time Internal
Type Temperature Doneness in Minutes per Pound Temperature °F.
Meat 3 to 5 lbs. 6 to 8 lbs.
Tender cuts; rib, high quality 325° Rare: 24–33 18–22 140°–150°†
sirloin tip, rump or top round* Medium: 35–39 22–29 150°–160°
Well Done: 40–45 30–35 170°–185°
Lamb leg or bone-in shoulder* 325° Rare: 21–25 20–23 140°–150°†
Medium: 25–30 24–28 150°–160°
Well Done: 30–35 28–33 170°–185°
Veal shoulder, leg or loin* 325° Well Done: 35–45 30–40 170°–180°
Pork loin, rib or shoulder* 325° Well Done: 35–45 30–40 170°–180°
Ham, precooked 325° To Warm: 17 – 20 minutes per pound (any weight) 115°–120°
Poultry 3 to 5 lbs. Over 5 lbs.
Chicken or Duck 325° Well Done: 35–40 30–35 185°–190°
Chicken pieces 350° Well Done: 35–40 185°–190°
10 to 15 lbs. Over 15 lbs. In thigh:
Turkey 325° Well Done: 18–25 15–20 185°–190°
*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.)
ROASTING GUIDE
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per
pound additional time (10 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly.
Some commercial frozen poultry can be cooked
successfully without thawing. Follow the directions
given on the package label.

BROILING
Broiling 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 1/8-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. Press the INCREASE pad for HI Broil or press the
DECREASE pad for LO Broil. To change from HI
Broil to LO Broil, press the DECREASE pad once.
7.
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 Broiling Tips
You can use aluminum
foil to line your broiler
pan and broiler rack.
However, you must
mold the foil tightly to
the rack and cut slits in
it just like the rack.
Without the slits, the foil will prevent fat and meat
juices from draining to the broiler pan. The juices
could become hot enough to catch on fire. If you do
not cut the slits, you are frying, not broiling.
Use tongs to turn meat over—pierced meat
loses juices.
Steaks and chops should be at least 1-inch thick
for best broiling results. Pan broil thinner ones.
Always place
sump to the
front of the
drawer.
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?
A. No. Salt draws out the juices
and allows them to evaporate.
Always salt after cooking. Turn
the meat with tongs; piercing
the meat with a fork 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.
18

BROILING GUIDE
• The oven and broiler compartment doors must
be closed during broiling.
• Always use the broiler pan and rack that comes with
your oven. It is designed to minimize smoking and
spattering by trapping the juices in the shielded
lower part of the pan.
• For steaks and chops, slash fat evenly around the
outside edges of the meat. To slash, cut crosswise
through the outer fat surface just to the edge of the
meat. Use tongs to turn the meat over to prevent
piercing the meat and losing juices.
•
If desired, marinate meats or chicken before broiling.
Or brush with barbecue sauce last 5 to 10 minutes only.
• When arranging the food on the pan, do not let fatty
edges hang over the sides because the dripping fat
will soil the oven.
• The broiler compartment does not need to be
preheated. However, for very thin foods, or to
increase browning, preheat if desired.
• Use LO Broil to cook foods such as poultry or thick
pork chops evenly without over-browning them.
• Frozen steaks can be broiled by positioning the shelf
at next lowest shelf position and increasing cooking
time given in this guide 11⁄2times per side.
Broiling Broiling Guide
Quantity and/or Broil First Side Second Side
Food Thickness Position Time, Minutes Time, Minutes Comments
Bacon 1/2-lb. B 31⁄23 Arrange in single layer.
(about 8 thin slices)
Ground Beef 1-lb. (4 patties) Space evenly. Up to 8 patties take
Well Done 1/2 to 3/4- inch thick B 8–9 6–7 about same time.
Beef Steaks
Rare 1-inch thick B 9 7 Steaks less than 1-inch cook through
Medium (1-11⁄2lbs.) B 12 5–6 before browning.
Well Done B 13 8–9 Pan frying is recommended.
Rare 11⁄2-inch thick B, C 10 6–7 Slash fat.
Medium (2-21⁄2lbs.) B 15 12–14
Well Done B 25 16–18
Chicken 1 whole A 30–35 25–30 Reduce times about 5 to 10 minutes
(2 to 21⁄2-lbs.), per side for cut-up chicken. Brush each
split lengthwise side with melted butter. Broil with
skin-side-down first.
Bakery Products
Bread (Toast) or 2-4 slices C 2–3 1/2–1 Space evenly. Place English muffins
Toaster Pastries 1 pkg. (2) cut-side-up and brush with butter,
English Muffins 2-split C 3–5 if desired.
Lobster Tails 2-4 B 13–16 Do not Cut through back of shell, spread open.
(6 to 8-oz. each) turn over. Brush with melted butter before broiling
and after half of broiling time.
Fish 1-lb. fillets 1/4 to B, C 5 5 Handle and turn very carefully. Brush
1/2-inch thick with lemon butter before and during
cooking, if desired. Preheat broiler to
increase browning.
Ham Slices 1-inch thick B 8 8 Increase times 5 to 10 minutes per
Precooked side for 11⁄2-inch thick or home cured.
Pork Chops 2 (1/2-inch) B 10 4–5 Slash fat.
Well Done 2 (1-inch thick), B 13 9–12
about 1 lb.
Lamb Chops
Medium 2 (1-inch), B 8 4–7 Slash fat.
Well Done about 10-12 oz. B 10 10
Medium 2 (11⁄2-inch), B 10 4–6
Well Done about 1 lb. B 17 12–14
Wieners, 1-lb. pkg. (10) B, C 6 1–2 If desired, split sausages in half
similar precooked lengthwise; cut into 5- to 6-inch
sausages, pieces.
bratwurst 19

20
CARE AND CLEANING
Proper 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
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
easier. 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.