GE JGRS14 User manual

Built-InGasOven
Safety Instructions ...................2-4
Operating Instructions
Aluminum Foil...................4, 14, 18-20, 24
Baking ....................................................12-14
Broiling ...................................................20, 21
Fan...........................................................11o12
Features ...........................................................5
Oven Control, Clock and Timer ...........6-10
Roasting .................................................18, 1B
Shelves ....................................11, 13, 18, 22
Special Features of Your Control ........8-10
Timed Baking........................................15, 16
Care and Cleaning ................22-24
Broiler Drawer ..............................................23
Broiler Pan and Grid....................................23
Lift-Off Oven Door .......................................23
Oven Light.....................................................22
Removable Oven Bottom ..........................24
Shelves ..........................................................22
Problem Solver ......................25, 26
Thermostat Adjustment-
Do It Yourself............................................17
More questions ?..,call
GEAnswer 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
GEAppliances Modeh JGRS14
164D2966P217-1

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.
Ifyou don't tmdexstandsomething 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
ahousehold 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 of the oven
behind the door.
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 Sedal 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.
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 Program
20 North Wacker Drive
Chicago, IL 60606
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.
2

IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
IMPORTANT SAFETY NOTICE
• The California Safe Drinking Water and Toxic
Enforcement Act requiresthe Governorof
California to publish a list of substancesk_wa to
the state to cause cancer, birthdefix'tsor other
reprodu_iveharm,andrequiresb.sinessestowarn
customers of potential exposu_ to such substances.
• Gas appliances can cause minor exposure
to four of thesesabstonea_ nan_ly benzene,
carbon monoxide, formaldehyde and soot, caused
prin_ily by the incomplete combustion ofnatoral
gas orLP fuels. Properly adjustedburners,
indicated by a bluish ra_er than a yellow flame,
will minimize incompi_ cm_mlstien. Exposure
to these substances can be minimized furtherby
venting with aftopen window orusing a
ventilation fan orhood.
When You Get Your Oven
• Have the installer show you the location of
the oven gas ent-off valve and how to shut it
off if necessary.
•Have your oven installed and properly
grounded by a qualified installer, in a_ordanee
with the Installation _. 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
referredto a qualified technician.
•Be sureaHpackagingmaterials areremoved
fromthe oven beforeoperatingit, toprevent
fireorsmokedamageshould thepackaging
material ignite.
•Be sure the ovenis securely installed in a
cabinet thatis firmly attachedto the house
structure. Neverallow anyoneto climb,sit, stand
orhangon the ovendoor.
• 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 I_tructions.
WARNING: These adJUstments must be made
by a q.alified service technician in accordance
with the manu_-mrer's _and all codes
and requirements of the authority having
jmisdiction. Failure to follow these insu'u_ons
couldresultinseriousinjuryorprol_ly damage.
The qualified agency performing this work
assumes responsibility for the conversion.
Using Your Oven
• Do not leave children alone or unattended
where amoven is hot or in oporatinn_They
could be seriously b_l.
• Do not allow anyone to climb, stand or hang
on the door or the broiler drawer. They. enuld
damage the oven.
•CAUTION: ITEMS OF INTEREST TO
CmLDREN SHOULD NOT BE STORED IN
CABINETS ABOVE AN OVEN--CHILDREN
CLIMBING ON THE OVEN TO REACH
ITEMS COULD BE SERIOUSLY IN_YRED.
•Teach children not to play with the controls
or any other partof the oven.
•Never leave the oven deer open whenyou 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 orhot oven surfaces
and may cause severe burns.
•For your safety, never use your appliance for
warming or heating the room.
.Donotusewaterongreasefires.
SmotherfLrCorflameoruseamulti-
purposedxychemicalorfoam-type
fireextinguisher.
Flamein the oven can be smothered completely
by closing the oven door and turning the oven
off orby using amulti-purpose dry chemicalor
foam-type fire extinguisher.
(_ nextpage)
3

IMPORTANT SAFETY INSTRUCTIONS
(continued)
_- Use only dry pot holders--moist or
damppot holders on hot surfaces may
resolt in bums from stea_ Do not let
pot holders come near open flames when lifting
cookwaxe. Do not use a towel or other
cloth. Such €lofl_ can catch fire ona hot burner.
• Always keepdish towels, dish cloth&pet
holders and other linens a safe distance from
your oven.
•Always keep wooden and plastic ateusib
and eunned food a safe distance away' from
your oven.
• Do not leave paper products, coeldagutensils
or food inthe oven when not in use.
•DO NOT STORE OR USE COMBUSTIBLE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND UQUIDS
INTHE VICINITY OF TIllS OR ANY
OTHER APPLIANCE.
•Do not let eooldug grease or other flammable
materials aceumnlote in or near the oven.
• Do not usethe oven as a storage area. Items
storedinanoven canignite.
•Do not touch the interior surface of the oven.
These surfaces may be hot e_ough to bum even
though they are derk in color. During andafter
nse,donottouch,orletclothingorother
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 theopenings 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 aceumulailons
of grease or spillovers, which may ignite.
•When cooking pork, follow the directions
exactly and always cook the meat to an internal
temperatureof at least 170°F. This assures that,
in theremote po_%ility thattrichina 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 airor steam that eacapes_cen
cause burns to hands, face and/or eyes.
• Do not heat unopened food containers.
Pressurecould build upand the contaln_
could burst, causing an injury.
• Keep the oven vent duets unobstructed.
_b" Keep the ovenfree fromgrease
build-up.
•Place the oven shelfln the desired position
while the oven is cooL
•PullingOuttheshelf to the stop-lockjs a
ennvenl_ce in _heavy foods. Iris also
aprecau_onagamstbumsfromtouchingthe,
hotsurfacesofthe dooror theovenwalls.
• When using €ooldugor _bags in the
oven, follow themanufacturer'sdirections.
• Do not useyour ovento dry newspapers.
Ifo_ they cancatchfire.
•Do not use aluminum foil anywhere in the oven
except as described in this guide. Misuse could
result in a fire hazard or damageto the oven.
• Use only glass coekware that is recommended
for use in gas ovens.
•After brofllng, always take thebroilerpan out of
thebroiler compartmentand clean it. Leftover
grease in the broiler pan can catch fire next time
you use the pan.
•If you shonld have a grease fire in the broiler
pan, turn the oven off and keep the oven and
broilerdrawer door closed to contain the fire
until it bums out.
•When broiling, if meat is toe dose to the
flume, the fat may ignite. Trim excess fat
to prevent excessive flare-ups.
•Never leave jars or cans of fat drippings
in or near your oven.
SAVE THESE
INSTRUCTIONS
4

FEATURES OF YOUR OVEN
g
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®
Explained
Feature Index on page
1Broiler Drawer 20, 21, 23
2 Lift-Off Oven Door 23
Easily removed for oven cleaning.
3Model and Serial Numbers 2
4Oven Shelf Supports 12, 13, 18
Shelf positions for cooking are
suggested in the Baking
and Roasting sections.
5Oven Shelves with Stop-Locks 11, 13,
18, 22
Feature Index
6Oven Light Pad
Lets you turn the interior oven
light on and off.
7 Oven Control, Clock and Timer
8 Oven Vent Grille
9 Oven Vent
10 Oven Interior Light
11 Removable Oven Bottom
12 Broiler Pan and Grid
Explained
on page
6-10, 22
4,11
4,11
22
24
4,18,
20, 21, 23
5
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O

FEATURES OF YOUR OVEN CONTROL
]
1. BAKE. Press to select the bake function.
2. OVEN LIGHT ON/OFF. Press to turn the oven
light on or off.
3. DISPLAY. Shows the operations you have
selected, the time of day and the cooking status.
4. START. Must be pressed to start any cooking
function.
5. COOKING TIME. Use for Timed Bake.
6. DELAY START. Use along with COOKING
TIME to set the oven to start and stop automatically
at a time you select.
7. CLOCK. Press to enter the time of day.
8. KITCHEN TIMER ON/OFF. Press to select the
timer function. The timer does not control oven
operations. The timer can time up to 9hours and
59 minutes.
9. CLEAR/OFF. Press to cancel any timed oven
operation except the clock and timer.
10. HOUR +/- and MIN +/- pads. Press to set
times up to 9 hours and 59 minutes--fur example,
the time of day on the clock, the timer and the
starting and length of cooking time forTimed Bake.
11. TEMP +/- pads. Press to set the cooking
temperature you want to use.
12. BROIL HI/LO. Press to select the broil function.
If"F-and a number or letter" flash in the display
and the oven control signals, this indicates
function error code. Press CLEAR/OFF. Allow
the oven to cool for one hour. Put the oven back
into operation. If function error code repeats,
disconnect power to the oven and call for service.
6

OVEN CONTROL, CLOCK AND TIMER
Clock
The clock must be set for the automatic oven timing functions to work properly.
The time of day clock cannot be changed during Delay Start. (It can be
changed during a regular bake or broil operation.)
To Set the Clock
1. Press CLOCK.
t/'_ /_ 2. Press the HOUR and MIN + or--
drtllX pads to set the time of day.
3. Press START. This enters the time and
starts the clock.
To check the time of day when the display is
showing other information, simply press CLOCK.
The time of day shows until another pad is pressed.
Timer
You may program the timer to time cooking or other
household activities for up to 9 hours and 59 minutes.
The timer counts down in minutes, 1 minute at a time,
until the last 60 seconds are reached, then the control
will beep one time. The seconds will not be displayed
until the last minute is reached.
When the timer reaches" :00," the control will beep
3 times followed by one beep every 6seconds until
KITCHEN TIMER ON/OFF is pressed.
The 6 second tone can be canceled by following the
steps in the Special Features of Your Oven Control
section under Tones at the End of a Timed Cycle.
How to Set the Timer
1. Press KITCHEN TIMER ON/OFF.
t_ /'_, 2. Press the HOUR and M1N + or -
pads until the amount of time you
q_ q_ want shows in the display.
If you make a mistake, press
KITCHEN TIMER ON/OFF
and begin again.
3. Press START.
After pressing START, "SET" disappears;
this tells you the time is counting down,
although the display does not change until
one minute has passed.
4. When time is up, the oven control signals
until you press KITCHEN TIMER ON/OFE
Display then shows the time of day.
NOTE: The minute timer is independent of all the
other functions and it does not control the oven.
The CLEAR/OFF pad does not affect the timer.
Power Failure
If a flashing time of day is in the display, you have
experienced a power failure. Reset the clock. To reset the clock, press CLOCK. Enter the correct
time of day by pressing the HOUR and MIN + or -
pads. Press START.
(continued next page)
7

OVEN CONTROL, CLOCK AND TIMER
(continued)
The control has a series of tones that will sound at different times. These
tones may sound while you set the control for an oven function or at the
end of the oven function. They will also alert you when an incorrect time
or temperature has been entered or if there is a problem with the oven.
Tones While Setting the Control
When you press a touch pad you will hear a beep.
This beep will let you know you have placed enough
pressure on the pad to activate it.
Preheat Notification Tone
When you set an oven temperature the oven
automatically starts to heat. When the temperature
inside the oven reaches your set temperature a tone will
sound to let you know to place the food in the oven.
Attention Tone
This tone will sound if you set an invalid function or try to set an additional
function. The tone can be quickly identified by watching the display messages.
SPECIAL FEATURES OF YOUR OVEN CONTROL
Your new touch pad control has additional features that you may choose
to use. The following are the features and how you may activate them.
The special feature modes can only be activated while the display is
showing the time of day clock.
They remain in the control's memory until the steps are repeated. When the
display shows your choice press START. The special features will remain in
memory after a power failure.
Tones at the End of a Timed Cycle
At the end of atimed cycle, 3short beeps will
sound followed by one beep every 6seconds, until
CLEAR/OFF is pressed. This continuous 6 second
beep may be canceled.
To cancel the 6 second beep:
_KE-] _ 1"Press BAKE and BROIL HI/LO @
at the same time for 2 seconds
until the display shows "SF."
2. Press KITCHEN TIMER ON/OFE The
display shows "CON BEEP" (continuous
beep). Press KITCHEN TIMER ON/OFF
again. The display shows "BEEP." (This
cancels the one beep every 6 seconds.)
3. Press START.
8

12 Hour Shut-Off
With this feature, should you forget and leave the oven
on, the control will automatically turn offthe oven
after 12 hours during baking functions or after 3 hours
during a broil function. If you wish to turn offthis
feature, follow the steps below.
1. Press BAKE and BROIL HI/LO
at the same time for 2seconds
until the display shows "SE"
2. Press DELAY START. The display
will show "12 shdn" (12 hour
shut-off). Press DELAY START
again and the display will show
"no shdn" (no shut-off).
3. Press START to activate the no
shut-offand leave the control set
in this special features mode.
Cook and Hold
Your new control has a cook and hold feature that
keeps cooked foods warm for up to 3 hours after the
cooking function is finished. To activate this feature:
1. Press BAKE and BROIL HI/LO
at the same time for 2 seconds
until the display shows "SE"
2. Press COOKING TIME, The
display will show "Hid OFF."
--Press COOKING TIME again to
activate the feature. The display
will show "Hid ON."
3. Press START to activate the
cook and bold feature and leave
the control set in this special
features mode.
12 Hour, 24 Hour or Clock Black-Out
Your control is set to use a 12 hour clock. If you would prefer to have a 24
hour military time clock or black-out the clock display, follow the steps below.
1. Press BAKE and BROIL HI/LO at the same time for
2 seconds until the display shows "SE"
2. Press CLOCK once. The display will show "12 hr."
--Press CLOCK again to change to the 24 hour military
time clock. The display will show "24 hr."
--Press CLOCK again to black-out the clock display.
The display will show "OFE"
3. Press START to activate your choice and leave the
control set in this special features mode.
NOTE: If the clock is in the black-out mode you will not be able to use the
Delay Start function.
(continued ne_t page)
9
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SPECIAL FEATURES
OF YOUR OVEN CONTROL
(continued)
Fahrenheit or Centigrade Temperature Selection
Your oven control is set to use the Fahrenheit
temperature selections but you may change this to use
the Centigrade selections.
1. Press BAKE and BROIL HI/LO
at the same time for 2 seconds
until the display shows "SK"
2. Press BROIL HI/LO. The display
will show "F" (Fnhrenhei0.
_3. Press BROIL HI/LO again. The displaywill show "C" (Centigrade).
4. Press START.
Changing the Speed of the +or -Pads
As you use the + or - pads when setting atime or temperature, you may
notice the display changes slowly. This special feature allows you to change
the speed. To set the speed you prefer, follow the steps below.
1. Press BAKE and BROIL HI/LO at the same time for
2seconds until the display shows "SE"
2. Press the + pad. The display will show you aset speed
between 1 and 5.
3. Press the + pad to increase the speed up to the number 5.
--Press the-pad to decrease the speed down to the number 1.
4. Press START to activate the setting and leave the
control set in this special features mode.
10

USING YOUR OVEN
Before Using Your Oven
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 cooling fan may automatically turn on and offto
cool internal parts. This is normal, and the fan may
continue to run even after the oven is turned off.
Automatic Ignition
The oven burner is lit by electric ignition.
#/_ To light the burner, press the pad for the
desired function and press the TEMP + or -
q_ pads until the desired temperature is displayed.
The burner should ignite within 60 seconds.
After the oven reaches the selected temperature, the
oven burner cycles offcompletely, then on with a full
flame to keep the oven temperature controlled.
Oven Vent
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.
Power Outage
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 that,
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 ashelf, 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.
:_u .;y
(continued next page)
11
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USING YOUR OVEN
(continued)
Shelf Positions
The oven has4 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 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.
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 using the
time given on recipes as a guide to become familiar
with your new oven's performance.
If you think an adjustment is necessary, see the
Adjust the Oven Thermostat section. It lists easy
Do It Yourself instructions on how to adjust the
thermostat.
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 BAKE.
®
2. Press the TEMP + or - pads to set the
oven temperature.
3. Press START.
When the oven starts to heat the changing
temperature will be in the display. (The
display starts changing once the
temperature reaches 100°E)
4. Press CLEAR/OFF when the baking
is finished.
NOTE: A cooling 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 BAKE and set the new
temperature.
12

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 ageneral rule,
X
y
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 Bor C
Brownies B or C
Layer cakes B or C
Bundt or pound cakes A or B
Pies or pie shells Bor C
Frozen pies A (on cookie sheet)
Casseroles Bor C
Roasting Aor B
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
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.
•If you are using dark non-stick pans, you may find
that you need to reduce the oven temperature 25°F.
to prevent over-browning.
Pan Placement
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 ratherthan 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 1½-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.
(continued next page)
13

Cookies
BAKING
(continued)
When baking cookies, flat cookie sheets (without
sides) produce better-looking cookies. Cookies baked
in ajelly 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
ashelf with a large cookie sheet.
For best results during baking, use only one cookie
sheet in the oven at a time.
Pies
For best results, bake pies in dark, rough or dull pans
to produce abrowner, 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.
Cakes
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 apan smaller than
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
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.
14

TIMED BAKING
How to Set Your Oven for Time Bake
The oven control allows you to turn the oven on or off
automatically at specific times that you set. Examples
of Immediato Start (oven turns on now and you set it
to turn off automatically at the end of cooking time)
and Delay Start and Stop (setting the oven to turnon
automatically at a later time and turn off after a preset
cooking time) will be described.
NOTE: Before beginning make sure the clock shows
the correct time of day.
_To set the clock, first press CLOCK.Press the HOUR and MIH + or -pads to set
the time of day. Press START.
NOTE: An attention tone will sound if you are using
Timed Baking and do not press START after entering
the baking temperature.
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 cooking time,
the oven will turn offautomatically.
1. Press BAKE.
2. Press the TEMP + or -pads to
set the oven temperature.
3. Press COOKING TIME.
NOTE: If your recipe requires
preheating, you may need to add
additional time to the length
of the cooking time.
/AN, 4. Press the HOUR and MIN + or -
dox pads to set the baking time.
_) _/_9 The oven temperature and the
cooking time that you entered will
be displayed.
5. Press START. The display shows
the oven temperature that you set
and the cooking time countdown.
(The display starts changing once
the temperature reaches 100°E)
The oven will continue to cook for
the programmed amount of time,
then shut off automatically.
6. Press CLEAR/OFF to clear the end of
cycle tone if necessary.
NOTE:
•The low temperature zone of this oven (between
170°E and 200°E) is available to keep hot cooked
foods warm. Food kept in the oven longer than two
hours at these low temperatures may spoil.
•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 offbecause heat
from the bulb will speed harmful bacteria growth.
(continued next page)
15
[
g-¢

TIMED BAKING
(continued)
How to Set Delay Start and Automatic Stop
Easy Steps:
1. Press BAKE.
2. Press the TEMP +or- pads to select oven
temperature.
3. Press COOKING TIME.
4. Press the HOUR and MIN + or- pads to set
the length of baking time.
5. Press DELAY START.
6. Press the HOUR and MIN + or- pads to set the
desired start time.
7. Press START.
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
You can set the control to delay the start of cooking,
cook for a specific length of time and then turn off
automatically. 1. Press BAKE.
2. Press the TEMP + or - pads to set
the temperature.
3. Press COOKING TIME.
NOTE: If your recipe requires
preheating, you may need to add
additional time to the cooking time.
//_t//_ 4. Press the HOUR and MIN +or -
pads to set the baking time.
5. Press DELAY START.
t//_ t//_ 6. Press the HOUR and MIN + or -
pads to set the time of day you want
(tt0_ v_t.3 the oven to tum on and start cooking.
If you would like to check the times you
have set, press DELAY START to check
the start time you have set or press
COOKING TIME to check the length of
cooking time you have set.
When the oven turns on at the time of day
you have set, the display will show the
changing temperature (starting at 100°F.)
and the cooking time countdown.
At the end of cooking time the oven
will turn offand the end of cycle
tone will sound.
8. Press CLEAR/OFF to clear the end of
cycle tone if necessary.
NOTE:
•The low temperature zone of this oven (between
170°E and 200°E) is available to keep hot cooked
foods warm. Food kept in the oven longer than two
hours at these low temperatures may spoil.
• Foods that spoil easily, such as milk, eggs, fish,
stuffmgs, 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 offbecause heat
from the bulb will speed harmful bacteria growth.
7. Press START.
16

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 yon 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 BAKE and BROIL HI/LO
at the same time for 2 seconds until
the display shows "SF."
2. Press BAKE. A two digit number
shows in the display.
//_ 3. The oven temperature can be
adjusted up to (+) 35°F. hotter or
_) (-) 35°F. cooler. Press the TEMP +
pad to increase the temperature in
1 degree increments. Press the
TEMP - pad to decrease the
temperature in I degree increments.
4. When you have made the
adjusmaent, press START 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. Itwill be retained in memory after
a power failure.
17
&
?
B
O

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 aminimum.
Roasting is really a baking procedure used for meats.
Therefore, the 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 and off automatically.
Most meats continue to cook slightly aider being
removed from the oven. The internal temperature
will rise about 5°to 10°F. during the recommended
standing time of 10 to 20 minutes. This allows
roasts to firm up and makes them easier to carve.
To compensate for this rise in temperature, you may
want to remove the roast 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.
How to Set Your Oven for Roasting
1. Place the shelf in A or B position. No preheating
is necessary.
2. Check the weight of the
meat. Place the meat fat
side up, or poultry
breast side up, on
roasting grid 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 grid is a good pan for this.) ®
3. Press BAKE.
4. Press the TEMP +or - pads to set
the temperature.
5. Press START.
6. Press CLEAR/OFF when roasting
is finished.
To change the oven temperature during the
roasting cycle, press BAKE and set the new
temperature.
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.
18

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. Scaling the foil will steam the meat. Leaving it
unsealed allows the air to circulate and brown
the meat.
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.
Type
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top roundt
Lamb leg or bone-in shonlded"
Veal shoulder, leg or loini"
Pork loin, rib or shoulderf"
Ham, precooked
Poultry
Chicken orDuck
Chicken pieces
Turk_
Oven Approximate Roasting Time Internal
Temperature Doneness in Minutes per Pound Temperature °F.
325 °
325 °
325 °
325 °
325 °
325 °
350 °
325 °
Rage:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
3to 5 lbs. 6 to 8lbs.
24-33 18-22
35-39 22-29
40-45 30-35
21-25 20-23
25-30 24-28
30-35 28--33
35-45 30-40
35-45 30-40
17-20 minutes per pound (any weight)
3to 5lbs. Over 5lbs.
35-40 30-35
35-40
10 to 15 lbs. Over 15 lbs.
18-25 15-20
140°-150 °*
150°-160 °
170°-185 °
140°-150°*
150°-160 °
170°-185 °
170°-180 °
170°-180 °
115°-125 °
185°-190 °
185°-190 °
In thigh:
185°-190 °
i'For boneless roiled masts 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°E means
some food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
19

BROILING
Broiling is cooking food by direct heat from above
the food. Your oven has aconvenient compartment
below the oven for broiling. It also has a specially
designed broiler pan and grid 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 grid on one of three
shelf positions in the broiler comparanent--A (bottom
of broiler compartment), B (middle) and C (top).
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.
Steaks and chops should be at least 1-inch thick for
best broiling results. Pan broil thinner ones.
Remove the broiler pan and grid from the broiler
compartment and place the food on the grid.
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.
Both the oven door and the broiler compartment
drawer must be closed during broiling.
Turn most foods using tongs once during broiling (the
exception is thin fillets offish; oil one side, place that
side down on the broiler grid 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 Set Your Oven for Broiling
1. Press BROIL HI/LO.
2. Press BROIL HI/LO again (alternates
between LO Broil and HI Broil). @
3. Press START.
4. Press CLEAR/OFF when broiling
is finished.
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan and broiler grid.
However, you must mold the foil tightly to the grid and cut slits in
it just like the grid.
Without the slits, the foil will prevent fat and meat juices from draining
into 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.
Alwaysplace
sump to the
front ofthe
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. Piercing the
meat with a fork allows juices to escape. Turn the
meat with tongs instead of a fork.
Q. When broiling, is it necessary to always use a
grid in the pun?
A. Yes. Using the grid 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
grid and stay cooler, thus preventing excessive
spatter and smoking.
20