GE JRS04 User manual

Use and Care Guide
Built-In Electric Oven
Safety instructions ....................3 4
B
.“.,~...~?
. . . . . . . . .
.,, .
Operating Instructions, Tips
Aluminum Foil...................................4, 14, 16
Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8-12
Broiling, Broiling Guide . . . . . . . . . . 16, 17
Automatic Timers and Clock ..................6, 7
Light; Bulb
Replacement.......................8, 19
Preheating .........................................g, 15, 17
Roasting. Roasting Guide . . . . . . . . . . . . . . . . . . . 14, 15
Timed Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11, 12
Care and CIeaning....................l8-2O
Broiler Pan and Rack . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Oven Door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ......20
Porcelain Oven Interior ..............................20
Shelves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Problem Solver ..............................21
Thermostat Adjustment–
Do It Yourself . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..........13
More questions ?...call
GE Answer Center” 800.626.2000
Consumer Services ..................23
Appliance Registration .................................2
Important Phone Numbers .......................23
Model and Serial Number Location ..........2
Removal of Packaging Tape ........................2
Warranty........................................BackCover
Models: JRS04
GE Appliances
JKS05
164D2966P034

HELP US HELP YOU...
Before using your oven, 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, write (include your phone number):
Consumer Affairs
GE Appliances
Appliance Park
Louisville, KY 40225
How to Remove Packaging Tape
To assure no damage is done to the finish of the
product, the safest way to remove 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 the 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 oven 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
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.
W 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
2

When using electrical appliances, basic
safety precautions should be followed, including
the following:
● Use this appliance only for its intended use
as described in this guide.
● Have the installer show you the location of
the circuit breaker or fuse. Mark it for easy
reference.
● Be sure your appliance is properly installed and
grounded
by a qualified technician in accordance
with the provided Installation
Instmctions.
● 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.
“ Before performing any service, DISCONNECT
THE OVEN POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION PANEL BY
REMOVING THE FUSE OR SWITCHING OFF
THE CIRCUIT BREAKER.
*Do not leave children alone—children should
ot be left alone or unattended in an area where an
appliance is in use. They should never be allowed
to sit or stand on any part of the appliance.
● Do not allow anyone to climb, stand or hang on
the door. 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
apptiance. Be careful when
reaching for items stored in cabinets over the
oven. Flammable material could be ignited if
brought in contact with hot heating elements
and may cause severe burns.
● DO NOT STORE OR USE COMBUSTIBLE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN
THE
VICWITY OF THIS OR ANY OTHER
APPLIANCE.
c Use only dry pot holders—moist or
damp pot holders on hot surfaces may
result in burns from steam. Do not let
pot holders touch hot heating elements. Do not
use a towel or other bulky cloth. Such cloths can
catch fire on a hot heating element.
“ 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.
● For your safety, never use your appliance for
warming or heating the room.
● Do not leave paper products, cooking utensils
or food in the oven when not in use.
● Do not store flammable materials in the oven.
● Do not let cooking grease or other flammable
materials accumulate in or near the oven.
● 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.
(continued next rage)
3

J
v
● ~PORTANT SAFETY INSTRUCTIONS
(continued)
● 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.
● Do not touch the heating elements or 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 and surfaces near the openings, crevices
around the oven door and the edges of the door
window and metal trim above the door.
Remember: The inside surface of the oven may
be hot when the door is opened.
● 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 the meat will be
safe to eat.
Oven
● 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 duct
unobstructed.
● Keep the oven free from grease
buildup.
● Place the oven shelf in the desired position
while the oven is cool. If the shelves must be
handled when hot, do not let
pot holder contact
heating elements.
● PuUing out the shelf to the shelf stop is a
convenience in lifting heavy foods. It is also
a precaution against burns from touching hot
surfaces of the door or 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 on fire,
● Do not use aluminum foil to line oven bottoms,
except as suggested in guide. Improper installation
of these liners may result in a risk of electric shock
or fire.
● Never try to move a pan of hot fat, especially
a deep fat fryer, Wait until the fat is cool.
c Never leave jars or cans of fat drippings on
or near your oven.
● After broiling, always take the broiler pan
out of the oven and clean it.
Leftover grease
in the broiler pan can catch on fire next time
you use the pan.
—
SAVE THESE
INSTRUCTIONS
4

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Appearance may vary
Explained
Feature Index on page
1 Oven Vent Grille
l–
2 Oven Cycling Light 7
3 Oven TEMPKnob
7,9, 1 1–14,
16, 18
4 Oven SET Knob 7,9,
11,
12, 14.16, 18
5 Automatic Oven Timers 6, 11, 12
6 Clock and Minute Timer
6
7 Oven Light Switch Lets you turn
8
interior oven light on and off.
8 Oven Interior Light
Broil Element 1 3,16, IS
Models: JRS04
JKS05
o
Feature Index
10 Oven Shelf Supports
Shelf positions for cooking are
suggested in the Baking, Broiling
and ‘Roasting sections.
11 Bake Element Maybe lifted
gently for wiping the oven floor.
12 Lift–Off Oven Door
with Broil Stop Position
Easily removed for oven cleaning
13 Oven Shelves with Stop-Locks
1“4 Model and Serial Numbers
15 Oven Vent
16 Broiler Pan and Rack
Explained
on page
8,9,
14.17
3.18
3, 16,
20
4,8,9, 19 —
2
4,8
!, 14, 16, 19

AUTOM4TIC TMERS AND CLOCK
The automatic timers and clock on your oven are helpful devices
that serve several purposes.
To Set the Clock
To set the clock, push the center knob of the
clock in and turn the clock hands to the correct time.
NOTE: The minute timer pointer will move also;
let the knob out and turn the timer pointer to OFF.
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> .>+ O60 0
g ;10 50; 3
1. 20 40 ?
0 ~,,,,
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, /,,6,,\\\\
To Set the Minute Timer
The minute timer has been combined with the
oven clock. Use it to time all your precise cooking
operations. You will recognize the minute timer as the
pointer which is different in color and shape than the
clock hands.
To set the minute timer, turn the center knob,
without pushing in, until the pointer reaches the
number of minutes you wish to time. (Minutes are
marked, up to 60, in the center ring on the clock.)
At the end of the set time, a buzzer sounds to tell you
time is up. Turn the knob, without pushing in, until
the pointer reaches OFF and the buzzer stops.
STOP TIME DELAY START
m
PUSH TO TURN
Timed Baking Uses the Automatic Timers
Using the automatic timers (the DELAY START and DELAY STOP dials),
you
can set your oven to turn on and off automatically.
See the Timed Baking section.
6

Questions and Answers
Q. Must the clock be set on correct time of day Q. Can I use the minute timer during oven
when I wish to use the automatic timer for
cooking?
baking?
A. The minute timer can be used during any cooking
A. Yes, if you wish to set the DELAY START or the function. The automatic timers (DELAY START
STOP TIME dials to turn on and off at set times and STOP TIME dials)
are used with TIME BAKE
during timed functions,
function only.
Q. Can I change the time of day on the clock while
I’m Time Baking in the oven?
A. No. The time of day on the clock cannot be
chonged during any program that uses the oven
timer. You must either stop those programs or wait
until they are finished before
changin& the time.
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 replacin&
ilem properly. to give sure, sturdy support.
3. Read over the information and tips that follow.
Oven Controls
The controls for your oven are marked OVEN TEMP
and OVEN SET.
The OVEN SET knob has settings for BAKE. BROIL
and TIME BAKE. When you turn to the desired
setting, the proper heating elements are activated
for
that operation.
The OVEN
TEM P knob maintains the temperature
yOLI set for normal oven operation as well as for
broiling. Turn to set temperatures.
A light between the OVEN TEMP and the OVEN
SET knob glows until the oven reaches your selected
temperature, then goes off and on with the oven
element(s) during cooking.
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”
~mell the first few times you turn yOUr oven or].
This is normal in a new oven and will disappear
in a short time.
OVEN TEMP
OVEN SET
7

r
USING YOUR OVEN
(continued)
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 “stop” position. 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 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 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.
Shelf Positions
The oven has four shelf supports identified in this
illustration as—A (bottom), B, C, and D (top).
Shelf positions for cooking are suggested in the
Baking, Roasting and Broiling sections.
m
o
q
b
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1
~, R n
Oven Light
Oven Vent
Use the button on the control panel to turn the light on When the oven is on, heated air moves through a vent
and off. above the door and
below the grille.
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.
BA~NG
Your oven temperature is controlled very accurately
NOTE: When the oven is hot, the front of the oven
using an oven control system. It is recommended that gets hot too.
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 gives easy Do If ~)ltrse~
instructions on how to adjust the thermostat.

11OW to Set Your Oven for Baking
To avoid possible burns, place the shelves in the
con-ect position before you turn the oven on.
1. Turn the OVEN SET knob to BAKE and the
OVEN TEMP knob to the desired temperature.
2. Check foods for doneness at the minimum time
on recipe. Cook longer if necessary.
3. Turn the OVEN SET knob to OFF and then
remove the food.
OVEN TEMP OVEN SET
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.
A
~ a general rule,
;e most foods in the middle of the oven, on either
snelf positions B or C. See the chart for suggested
shelf positions.
Type of Food
I Shelf Position
Angel food cake A
Biscuits or muffins B or C
Cookies or cupcakes B or C
Brownies B or C
Layer cakes
I Bor C
Bundt or pound cakes
I A orB
I
Pies or pie shells B or C
I Frozen pies
I A(oncookiesheet)
1 Casseroles
I BorC
1 Roasting
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
selecting a higher temperature does not shorten 10 minutes. After the oven is preheated, place the
preheat time. food in the oven as quickly as possible to prevent
heat from escaping.
(continued next page)
9
,

BAmNG
(continued)
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 1 X-inch space between pans as well
as from the back of the oven, the door and the sides.
If you 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.
—
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.
pans should be placed on an aluminum cookie sheet A cake baked in a pan larger than the recipe
for baking since the shiny foil pan reflects heat away recommends will usually be crisper, thinner and drier
from 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.
—.
10

.~uminum 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 minimum
not open the door to look at your food. Most recipes time. Opening the oven door frequently during
provide minimum and maximum baking times such cooking allows heat to escape and makes baking times
as “bake 30-40 minutes.”
longer. Your baking results may also be affected.
TIMED BAKING
How to Time Bake
YOLU- oven can be set to turn on and off automatically.
“)TE: Before beginning, make sure the oven clock
..,,ows the correct time of day.
To set the clock, push the knob in and turn the clock
hands to the correct time.
~~E~T @
PUSH TO TURN
How to Set Immediate Start and Automatic Stop
To avoid possible burns, place the shelves in the The oven will start immediately, continue to cook
correct position before you turn the oven on. for the programmed amount of time, then shut off
The oven will turn on immediately and cook for automatically, and will stop at the time you have set.
a selected
length of time. At the end of’ Cook Time. 3. Remove the
food from the oven and turn the OVEN
the oven will turn off automatically. SET knob to OFF. Remember, foods that are left in
1. To set the Stop the oven continue cooking after the controls are off.
Time. push in the
knob on the STOP
TIME dial and
:~~’ @
~~’’’:$~’.~
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.
turn the pointer to
PUSH TO TURN
Room temperature promotes the growth of harmful
the time yOLI want the oven to turn off; for example,
bacteria. Be sure that the oven light is off because the
6:00. The DELAY START dial should be at the
heat from the bulb will speed harmful bacteria growth.
same position as the
2. Turn the OVEN
SET knob to TIME
BAKE. Turn the
OVEN TEMP knob
to the oven
temperature; for
exalnple, 250C’F.
time of day on the clock.
(c[jntinued ne.rt l?~~ge)
OVEN TEMP OVEN SET
00
[@% @)
—-..
11

TIMED BA~NG
(continued)
How to Set Delay Start and Automatic Stop
To avoid possible burns, place the shelves in the
correct position 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.
~+ZgT @
PUSH TO TURN
1. To set the Start Time, push in the knob on
the DELAY START dial and turn the pointer
to the time you want the oven to turn on; for
example, 3:30.
:E~T @
PUSH TO TURN
2. To set the Stop Time, push in the knob on the
STOP TIME dial and turn the pointer
to time
you want the oven to turn off; for example,
6:00.
This means your recipe called for 2X hours of
baking time.
NOTE: The time on the STOP TIME dial must be
later than the time shown on the oven clock and
the DELAY START dial.
OVEN TEMP
OVEN SET
3. Turn the OVEN SET knob to TIME BAKE. Turn
the OVEN TEMP knob to 250°F. or the desired
temperature. The oven will start automatically,
continue to cook for the programmed amount of
time, then shut off automatically.
Place the food in the oven, close the door
and
automatically the oven will be turned on and off
at the times you have set. Turn the OVEN SET to
OFF and remove food from oven.
Carefully recheck the steps given above. If all
operations are done as explained, the oven will
operate as it should,
4. Remove the food from the oven and turn the
OVEN SET knob to OFF. 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 the oven light is off because the
heat from the bulb will speed harmful bacteria growth.
—
12

ADJUST THE OVEN THEWOSTAT—
DO ZT YOURSELF!
M
You may feel 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 &iven in your
recipes as a guide.
If you think your new oven is too hot or too cold,
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 coo], 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
2040 degrees.
To
Adjust the Thermostat:
1. Pull the OVEN TEMP knob off the shaft, look
at the back of the knob and note the current
setting before making any adjustment. The knob
is factory set with the top screw directly under the
pointer.
Back of the OVEN TEMP knob
2. Loosen both screws on back of the knob.
3. Hold both parts of the knob as shown in the
illustration of the back of the OVEN TEMP
knob and turn so the lower screw moves in
the desired direction. You will hear and feel the
notches as you turn the knob. Each notch changes
temperature about 10° Fahrenheit.
The
lower screw moves
toward HOTTER to
increase the temperature.
The
lower screw moves
toward COOLER to
decrease the temperature.
5. Return the knob to the oven.
Re-check oven performance before making any
additional adjustments.
Lower screw moves toward HOTTER or COOLER
13

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 to 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 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 rise, if desired, remove
roast from oven sooner (at 5° to 10°F. less than
temperature in the 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
l[%.=;i~-:yll
. .
it, fat-side-up (or
poultry breast-side -
up) on
a trivet in
a shallow pan as
close to the size
of the meat as
uossib]e. (The broiler
pan with rack is a
good pan for this. )
OVEN TEMP
OVEN SET
3. Turn the OVEN SET knob to BAKE and the
OVEN TEMP knob to 325°F. Small poultry may
be cooked at 375°F. for best browning.
4. After roasting is complete, turn the OVEN
SET knob to OFF and then remove the food
from the oven.
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.
.—

)uestions and Answers
Q. Is it necessary to check for doneness with Q. Do
I need to preheat my oven each time
a meat thermometer? I cook a roast or poultry?
A.
Checking the finished internal temperature at the A. It is not necessary to preheat your oven.
completion of cooking time is recommended.
Temperatures are shown in Roasting Guide. For
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
roasts over 8 lbs., check with thermometer at half-
hour intervals after half the time has passed. A. Yes. Buy a roast as even in thickness as possible,
Q. Why is my roast crumbling when I try
or buy rolled roasts.
to carve it? Q. Can I seal the sides of my foil “tent” when
A.
Roasts are easier to slice if allowed to cool 10 to
roasting a turkey?
20
minutes after removing them from the oven. Be A. Sealing the foil will steam the meat. Leaving
sure to cut across the grain of the meat. it unsealed allows the air to circulate and brown
the meat.
ROAST~G GUmE
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).
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top round*
Lamb leg or bone-in shouIder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
.Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
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:
Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly.
Some commercial frozen poultry can be cooked
successfully without thawing.
FOIIOW the directions
given on the package label.
Approximate Roasting Time
in Minutes per Pound
3 to 5 lbs. 6 to 8 lbs.
24-33 18-22
35-39 22-29
40-45 30-35
21-25 20-23
25-30 24-28
30–35
28-33
35a5 3040
3545 3040
17-20 minutes per pound (any weight)
3 to 5 Ibs. Over 5 lbs.
35-40 30-35
35-40
10 to 15 Ibs. Over 15 lbs.
18–25 15–20
Internal
Temperature ‘F.
140°–1500t
150°–1600
170°–1850
140°-1500T
150°–1600
170°–1850
170°–1800
170°–1800
115°–1200
185°–1900
185°–1900
In thigh:
185°–1900
*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.)
15

BROILING
Broiling is cooking food by intense radiant heat from Turn the food, then use the times given for the second
the upper element in the oven.
.Most fish and tender side as a guide to the preferred doneness.
cuts of meat can be broiled. Follow these directions to
keep spattering and smoking to a minimum.
Turn the food only once during broiling. Time the
foods for the first side according
to the Broiling
Guide.
1. If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2 inches apart.
If desired, the fat may be trimmed, leaving a layer
about 1/8 inch thick.
2, Place the meat on the broiler rack in the broiler pan
which comes with the oven. Always use the rack so
the fat drips into the broiler pan; otherwise the
juices
may become hot enough to catch on fire.
3. Position the shelf on the recommended shelf
position as suggested in the Broiling Guide.
Most broiling is done on C position,
but if your
oven is connected to 208 volts, you may wish
to use a higher position.
4. Leave the door ajar at the
is
maintained in the oven.
m
:;::~::~::,e <?
.,,,
5. Turn the OVEN SET knob to
BROIL and the OVEN
TEMP knob to BROIL.
6. When finished broiling, turn the OVEN SET knob
to OFF. Serve the food immediately, leaving the
broiler
pan and rack outside the oven to cool during
the meal for easiest cleaning.
Use of Aluminum Foil
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
,iuices 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.
Questions and Answers
Q. When broiling, is it necessary to always use a Q. Why are my meats not turning out as brown
rack in the pan? as they should?
A. Yes.
Using the rack suspends the meat over the A. In some areas, the power (voltage)
to the oven may
pan. As the meat cooks, the juices fall into the pan, be low. In these cases, preheat the broil element for
thus keeping the meat drier. Juices are protected by 10 minutes before placing the broiler pan with
food
the rack and stay cooler, thus preventing excessive in the oven. Check to see if you are using the
snatter and smoking. recommended shelf Position. Broil for the longest
..,. ----
Q
Q. Should I salt the meat before broiling?
period of time indic~ted in the Broiling Guide~Turn
A. No. Salt draws out the juices and allows them to
the food only once during broiling. You may need
to move the food to a higher shelf position.
evaporate. Always salt after cooking. Turn the
meat with tongs; piercing the meat with a fork
Q. Do I need to grease my broiler rack to prevent
allows the iuices to escape. When broiling poultry
meat from sticking?
1
J
-.
or fish, brush each side ~ften with butter.
A. No. The broiler rack is designed to reflect broiler
heat, thus keeping the surface cool enough to prevent
meat from sticking to the surface. However, spraying
the broiler rack lightly with a vegetable cooking
6
spray before cooking will make clean-up easier.

.lways use the broiler pan and rack that comes with ● When arran&ing food on the pan, do not let fatty
your range. It is designed to minimize smoking and
edges han& over the sides because the dripping fat
spattering by trapping juices in the shielded lower part could soil the oven bottom.
of the pan.
● The broiler does not need to be preheated. However,
● Leave the oven door open to the broil stop position for very thin foods, or to increase browning, preheat
for all foods. if desired.
● For steaks and chops, slash fat evenly around outside
● Frozen steaks can be broiled by positioning the oven
edges of meat. To slash, cut crosswise
throu&h outer shelf at next lowest shelf position and increasing
fat surface just to the edge of the mea&. Use tongs to
cooking time given in this guide 17Z times per side.
turn meat over to prevent piercing meat and losing
juices.
● If your oven is connected to 208 volts, rare steaks
may be broiled by preheating the broiler and
“ If desired, marinate meats or chicken before
posi{ionjng the oven shelf one position higher.
broiling, or brush with barbecue sauce last 5 to
1() minutes only.
Shelf
Position
First Side
Time, Minutes Second Side
Time. Minutes
Quantity an~or
Thickness Food Comments
Bacon
1/2 lb. (about 8
thin slices)
c
Arrange in single layer.
Ground Beef
Well Done
Beef Steaks
Rare
Medium
Well Done
Ire
ediurn
Well Done
1 lb. (4 patties)
l/~ t. ~/~ inch thick
Space evenly.
Up to 8 patties take about same time.
Steaks less than 1 inch thick cook
through before browning. Pan
frying
is recommended.
Slash fat.
c
c
c
c
c
c
c
10 7
1 inch thick
(
1 to I X Ibs.)
6
8
12
10
15
25
5
6
11
7-8
14-16
20–25
1 X inch thick
(2 to
2X lbs.)
Chicken
1 whole
(2 to 27 Ibs.),
split lengthwise
A 35
I 0-15 Reduce time about 5 to 10 minutes
per side for cut-up chicken. Brush
each side with melted butter. Broil
skin-side-down first.
Bakery Products
Bread (Toast) or
Toaster Pastries
English Muffins
Lobster Tails
1/2 Space evenly. Place English muffins
cut-side-up and brush with butter,
if desired.
~ to 4 slices
C or D
C or D
B
1 pkg. (2)
2 (split)
2-4
13-16
Do not
turn over.
Cut through back of shell. Spread
open. Brush with melted butter before
broiling and after
half of broiling time.
Handle and turn very carefully. Brush
with lemon butter before and during
cooking, if desired. Preheat broiler to
increase browning.
(6 to 8 oz. each)
Fish
1 -lb. fillets 1/4 to
l/~ inch thick
c
5 5
Ham Slices
(precooked)
Pork Chops
Well Done
1 inch [hick
B
c
B
8
8
Increase time 5 to 10 minutes per side
for 1
k inch thick or home cured ham.
2 ( 1/2 inch thick)
2 ( I inch thick),
about 1 lb.
10
13
Slash fat.
10
13
Slash fat.
Lamb Chops
Medium
Well Done
Medium
“ ‘en Done
2(1 inch thick),
about 10 to 12 oz.
2 ( 1 X inch thick),
about I lb.
c
c
c
B
10
12
14
17
9
10
12
12–14
If desired, split sausages in half
(ieners and
similar precooked
sausages,
bratwur:
1 -lb. pkg. ( 10)
c
6
I–2
lengthwise; cut into 5--to 6-inch pieces.
17

m
. . . .
.,.,
$;;;,:’
CAW 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 your
oven to assure safe and proper maintenance.
Control Panel and Knobs
It’s a good idea to wipe the control panel after each
use.
Clean with mild soap and water or vinegar and
water, rinse with clean water and polish dry with a
soft cloth.
Do not use abrasive cleansers, strong liquid cleansers,
plastic scouring pads or oven cleaners on the control
panel-they will damage the finish. A 50/50 solution
of vinegar and hot water works well.
The control knobs may be removed for easier
cleaning.
Before removing the knobs for cleaning,
please note that the knobs on the left side and the
knobs on the right side are in the proper OFF position.
W-hen replacing the knobs, check the OFF position to
insure proper alignment.
To remove a knob, pull it straight off the stem. If a
knob is difficult to remove, place a thin cloth (like a
handkerchief or a piece of string under and around
the knob edge and pull up.
Wash the knobs in soap and water but do not soak.
Avoid getting water in to the knob stem holes.
Painted Surfaces Glass Surfaces
Painted surfaces include the control panel. Clean To clean the outside glass finish, use
a gluss cleaner.
these with soap and water or a vinegar and water Rinse and polish with a dry cloth. Do not allow the
solution.
Do not use commercial oven cleaners,
water or cleaner to run down inside the openings in
cleansing powders, steel wool or harsh abrasives
the glass or the openings in the top of the oven door
on any painted surfaces.
while cleaning.
Oven Heating Elements
Do not clean the bake element or the broil element.
Any soil will burn off when the elements are heated.
The bake element can be
lifted gently to clean the
Broil Element
oven floor. If spillovers, residue or ash accumulate
around the bake element gently wipe around the
element with warm water.
Bake Element

.
7
ven Shelves
Clean the shelves with a mild abrasive cleanser.
After cleaning, rinse the shelves with clean water and
dry with a clean cloth.
Broiler Pan and Rack
After broiling, remove the broiler pan from the oven.
Remove the rack from the pan. Carefully pour out the
grease from the pan into a proper container. Wash and
rinse the broiler pan and rack in hot water with a
soap-filled or plastic scouring pad.
If food has burned on, sprinkle the rack with
detergent while hot and cover with wet paper
towels or a dishcloth. Soaking the pan will remove
burned-on foods.
The broiler pan may be cleaned with a commercial
oven cleaner. Do not use an oven cleaner on the rack.
Both the broiler pan and rack can also be cleaned
in the dishwasher.
Do not store a soiled broiler pan and rack anywhere
in the oven.
Oven Light Replacement
CAUTION: Before replacing your oven light
hulb, disconnect the electric power for your oven
the main fuse or circuit breaker panel. Be sure
.< let the light cover and bulb cool completely before
removing or replacing them. When in use, light bulbs
can become warm enough to break if touched with a
moist cloth or towel. When cleaning, avoid touching
warm lights with cleaning cloths if the light cover is
removed.
The oven light is covered with a removable glass
cover
which is held in place with a wire. Remove
the oven door, if desired, to reach the cover easily.
To remove:
● Hold your hand under the cover so it doesn’t fall
when released. With fingers of the same hand,
firmly push back the wire cover holder. Lift off
the cover.
I
holder
DO NOT REMOVE ANY SCREWS.
● Replace light bulb with 40-watt home
appliance bulb.
To replace cover:
● Place it into the groove of the light receptacle.
Pull the wire forward to the center of cover until it
snaps in place. When in place, the wire holds the
cover firmly. Be certain the wire is in the depression
in the center of the cover.
● Connect electric power to the oven.
(continued r%ext page)
19

CAm AND CLEANING
(continued)
Lift-Off Oven Door
The oven door is removable, but it is heavy. ‘
You may need help removing and replacing
the door. Do not lift the door by the handle.
This can cause the glass to break or cause
dama&e to the door.
To
remove the door, open it a few
inches to the special stop position that
will hold the door open. Grasp firmly on
each side and lift the door straight up and
P
/
off the hinges.
NOTE:
● Be careful not to place hands between the hinge
and the oven door frame as the hinge could snap
back and pinch fingers.
● While working in the oven area, cover the hinges
with towels or empty paper towel rolls to prevent
pinched fingers and chipping the porcelain enamel
on the frame.
To replace the door, make sure the hinges are in the
special stop position. Position the slots in the bottom
of the door squarely over the hinges at the same time.
If hinges snap back against the oven frame, pull them
back out.
TO CLEAN THE DOOR:
Inside of door:
● Soap and water will normally do the .iob. 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.
● If necessary, you may use an oven cleaner.
Follow package directions.
“ Clean the inside of the oven window with a mild non-
scratching cleaner and a damp cloth.
Outside of door:
● Use soap and water to thoroughly clean the top, sides
and front of the oven door. DO NOT let water run
down through openings in the top of the door. Rinse
well. You may also use a glass cleaner to clean the
glass on the outside of the door.
● Spillage of marinades, fruit juices, tomato sauces and
basting materials containing acids may cause
discoloration and should be wiped up immediately.
When surface is cool, clean and rinse.
—
● Do not use oven cleaners, cleansing powders or
harsh abrasives on the outside of the door.
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 range cool before
.
on the temperature sensor—it could cause the oven
cleaning. We recommend that
to heat im~ro~erlv. (The sensor is located at the top
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
you wear rubber gloves when cleaning the range.
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 the package directions.
. .
of the oven. ) Car~fu’lly 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,
cabinets or painted surfaces. The cleaner can
damage these surfaces.
20