GE JRS04GP User manual

—
Bu;lt-in Electric
Safe* instructions ....................3, 4
Operating Instructions, Tips
Aluminum Foil ...................................4, 13, 16
Features
............................................................5
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10-13
Broiling, Broiling Guide ........................l6,17
ClockandTimers.......................................6,7
Light; Bulb Replacement .......................8, 19
Preheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12, 15, 17
Roasting, Roasting Guide ...................14, 15
Thermostat Adjustment ...............................9
TimedBaking.........................................10,11
Care and CIeaning....................l8-2O
Broiler Pan and Rack . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Oven Door......................................................2O
Porcelain Oven interior ...............................2O
Shelves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
GE Appliances
Problem Solver...............................2l
More questions ?...call
GE Answer Center”80~626.2000
Consumer Services ...................23
ApplianceRegistration..................................2
Model and Serial Number Location ...........2
Warranty........................................BackCover
MflU050Re~ 2

~LP US ~LP YOU...
Before using your oven,
read this book 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
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.
~ 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
&

When using electric~ appliances, basic
safety precaution
should be followed,
including the followi
ng:
* Use this applimce only for its intended use
as described in this manua].
. Have the installer show you the location
of the circuit breaker or fuse. Mark it for
easy reference.
%
● Use only d~ pot hoiders-moi~t o
r
damp pot holders OE hot surfaces may
result in burns from steam. Do not let
pot holders touch hot heating elements. Do not
use a towe~ or other buky cloth.
11
● Be sure your appfiance is properly
installed and grounded by a qualified
technicia
n
in accordance with the provided
kstallation Instructions,
* Don’t attempt to repair or rep]ace an
y
part of your oven unless it is specifica]~y
recommended in this guide, All other servicin
g
should be referred to a qualified technician.
● Before performin
g
any service,
DISCO NNECT THE OVEN PO WER
SUPPLy AT THE HOUS EHOLD
DISTRIBUTION PANEL BY REMovmG
THE WSE OR SWmCHNG 0~ THE
CmCUIT BREA~R.
● Do not leave children alonWhil&en should
not be left alone or unattended in an area where an
appliance is in use. They
should never be allow~
to sit or stand on any part of the appliance.
● Do not allow anyone to c~mb, stand or hang on
the door. They could damage the oven.
“ CAUT I O N
:
ITEMS OF INTE REST TO
CHILDREN SHOULD NOT BE STORED IN
CABI NETS ABOVE AN OVEN. CHI LDREN
CLIM BING ON THE OVEN TO REACH
ITEMs COULD BE SERIOUSLY ~JURED.
● Never wear loose-fitting or hangin
g
garmen~
while using the appliance.
Be careful when
reaching for items stored in cabinets over the
oven. Flammabl
e
material could be ignited if
brought in contact with hot heating elements and
may cause severe burns.
● DO NOT STORE OR USE COMBUST~LE
MATERIALS, GASOLINE OR OTHER
FLAM MABLE VAPORSANDLIQUIDS
IN THE VICI
NITY OF T~S OR ANY
OTHER APPLIANcE.
● For your safety, never use your app~ance for
warming or heating the room.
* Do not leave paper prod~cfi, coo~ng utensils,
or food in the oven when not in use.
. Storage in or on applianceDo not store
flammabl
e
materials in the oven.
● Do not let cooking grease or other flammable
materials accumulate in or near the oven.
* Do not use water on grease fires,
Hame in oven can be smothered
by completely cIosing door and
turning oven offor use dry chemical or foam-~pe ~
fire extinguisher.
11
F
~
m
● Do not touch heating elemenh or interior
surface of oven, These surfaces maybe hot
enough to burn even though they me dark in
color. During and after
use, do nat touch, or let
clothing or
other flammable materials contact
any interior
ma of the oven; aIlow sufficient
time for cooling,
first,
11
B
z
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G
~
Potentid]y 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 meti trim above the door.
II
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Remember: The inside surface of the oven may
be hot when the door is opened.
II
~
● When cooking pork, follow the directions
exactly and always cook the meat to an intemd
temperatur
e
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,
3

WORTANT SAFEH ~STRUC~ONS
(continued)
Oven
* Stand away from oven when opening oven
door. The hot air or steam which ewapes can
burn hands, face an#or eyes.
* Do not heat unopened food containers in the
oven. Pressure could build up and the container
could burst, causingan injury.
● Keep oven vent duct unobstructed.
● Keep oven free from grease buildup,
* Place oven sheMin desired position while
the oven is
cool. If shelves must be handled
when hot, do not let potholder contact heating
units in the oven,
● PulHng out sheE to she~ stop & a conv~nience
in lifting heavy foods. It is also a precaution
against burns from touching hot surfaces of the
door or oven wa~s.
● When using cooking or roasting bags in oven,
follow the manufacturer’s directions.
● Do not use your oven to dry newspapers. If
overheated, they can catch fire.
* Do not use aluminum fofl to ltie oven bottoms+
except as suggested in manual, hproper
installation of these liners may result in a risk
of electric shock or fire.
SAm T~SE
~STRUCTIONS
4

FEATURES OF YOUR OWN
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I
4
II
Models:
JRS04GP
JKS05P
JKS05GP
@ Broiler Pan
( “
I
Explained
Feature Index on page Explained
on page
Feature Index
1 Oven Vent Grille —
I
9 Broil Unit
I 3,16
10 Oven Shelf Supports
8
11 Bake Unit
3
2 Oven Cycling Light
18
3 Oven TEMP Knob
17
4 Oven SET Knob
7
I
12 Removable Oven Door
I 20
13 Oven Shelves
8, 12, 19
14 Model and Serial Numbers
2
15 Oven Vent 4,9
5 Automatic Oven Timer
16
6 Clock and Minute Timer
16
7 Oven Light Switch (lets you turn
8
interior oven light on and ofo 16 Broiler Pan and Rack
I
14, 16, 19
8 Oven Interior Light
8
5

Clock and Minute Timer
To set the clock, push the knob in and turn the
clock hands to the right to the correct time. Then
let the knob out and continue turning to OFF.
The minute timer has been combined with the
clock. Use it to time cooking operations. You’ll
recognize it as the pointer that is different in color
from the clock hands.
Minutes are marked up to 60 on the center ring
of the clock.
To set the minute timer, turn the knob to the left,
without pushing in, until the pointer reaches the
number of minutes you want to time.
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.
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Automatic Oven Timer
This timer will automatically start and stop your oven
for you. Here’s what you do:
1. Make sure both your oven clock and the DELAY
START dial show the correct time of day. When
either the DELAY START dial or DELAY STOP
dial is pushed in and turned, it will “pop” into place
when the time shown on the oven clock is reached.
2. Set the STOP TIME control. Push in and turn the
STOP TIME knob to the time you want the oven to
turn itself off.
NOTE:
● Foods that are highly perishable such as milk,
eggs, fish, stuffings, poultry and pork should not
be allowed to sit out 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.
3. Set the DELAY START control. Push in and turn
the DELAY START
did to the time you want the
oven to turn itself on. (If you want it to start
cooking immediately, do not set DELAY START
time.)
NOTE: There must beat least a half-hour
difference between the DELAY START and STOP
TIME dials, and times can be set only up to 11 hours
and 45 minutes in advance.
4. Set the OVEN SET knob to TIME
BA~.
5. Set the OVEN TEMP knob to the desired
cooking temperature.
The oven will turn itself on immediately unless
you have set the DELAY START control for a
later starting time. It will operate at the temperature
you selected and turn itself off at the Stop Time
you selected.
After you take your food out of the oven, be sure
to turn the OVEN SET knob to OFF.
STOP TIME DELAY START
PUSH TO TURN
6

Questions and Answers
Q. How can I use my minute
timer to make my surface
cooking easier?
A. Your minute timer will help
time total cooking which
includes time to boil food and
change temperatures. Do not
judge cooking time by visible
steam only. Food will cook in
covered containers even though
you can’t see any steam.
Q. Must the clock be set on
correct time of day when
I wish to use the automatic
timer for baking?
A. Yes, if you wish to set the
DELAY START or the STOP
TIME dials to turn on and off at
set times during timed functions.
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 changed
during any program that uses
the oven timer. You must either
stop those programs or wait
until they are finished before
changing the time.
USmG YOUR OWN
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 book handy so you can refer to it, especially during the first
weeks of using your new oven.
Q. Can I use the minute timer
during oven cooking?
A. The minute timer can be used
during any cooking function.
The Automatic Timers
(DELAY START and STOP
TIME dids) are used with
TIME BAKE function only.
Oven Controls
OVEN TEMP
OVEN SET
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 units are activated
for that operation.
The OVEN TEMP knob maintains the temperature
you set for normal oven operation as well as for
broiling. Turn to set temperatures.
(continued next page)
7
—

USmG YOUR OVEN
(continued)
Oven Cycling Light
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 unit(s) during cooking.
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 shelo 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 “stop” on the oven wall. Then lower the front of
the shelf and push it all the way back.
Shelf Positions
The oven has four shelves supports identified in this
illustration as—A (bottom),
B,C, and D (top).
Oven Light
Use the button on the control panel to turn the light on and off.
8

Oven Vent
When the oven is on, heated air moves through a vent 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.
Adjusting the Oven Thermostat
Use the time given on a recipe when cooking the
first time. Oven thermostats, in time, may “drift”
from the factory setting and differences in timing
between an old and a new oven of 5 to 10 minutes are
not unusual. If you find that your foods consistently
brown too little or too much, you may make a simple
adjustment in the thermostat (OVEN TEMP) knob.
Pull the 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
To adjust the thermostat:
1.
Pull off the 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 15° Fahrenheit.
The lower screw
moves toward
HOTTER
to increase the
temperature.
The lower screw
moves toward
COOLER
to decrease the
temperature.
Lower screw moves toward HO~ER or COOLER
4. Tighten the screws.
5. Return the knob to the range.
Re-check oven performance before making any
additional adjustments.
9

BA~G
How to Set Your Oven for Baking
OVEN TEMP
OVEN SET
To avoid possible burns, place the shelves in the
o@
correct position before you turn the oven on.
1. Turn the OVEN SET knob to
BA~ and the
350300
B~~E
OVEN TEMP knob to the desired temperature.
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@2. Check foods for doneness at minimum time on
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recipe. Cook longer if necessary.
Switch off the heat and remove foods.
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7/o~0
TMD BA~G
How to Time Bake
The automatic oven timer controls are designed to
turn the oven on or off automatically at specific times
<:Z~T @
that you set. Examples of Immediate Start (the oven
turns on now and you set it to turn off automatically)
or Delay Start and Automatic Stop (setting the oven to
turn on automatically at a later time and turn off at a
PUSH TO TURN
preset stop time) are shown in the How to Set
Immediate Start and Automatic Stop and the How to
Set Delay Start and Automatic Stop sections.
NOTE: Before beginning, make sure your oven clock
shows the correct time of day.
How to Set Immediate Start and Automatic Stop
Immediate Start is simply setting
oven to start baking now and turn
off at a later time automatically.
Remember, foods continue
cooking after controls are off.
~,~~T @
PUSH TO TURN
1. To set the Stop Time, push in the
knob on the STOP TIME dial
and turn the pointer to the time
you want the oven to turn off;
for example,
6:00. The DELAY
START dial should beat the
same position as the time of day
on the clock.
OVEN TEMP OVEN SET
2. Turn the OVEN SET knob
to TIME
BA~. Turn the
OVEN TEMP knob to the
oven temperature; for example,
250°F. The oven will start
immediately and will stop
at the time you have set.
NOTE: Foods that spoil easily
such as milk, eggs, fish, stuffings,
poultry and pork should not be
allowed to sit out 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.
10

How to Set Delay Start and Automatic Stop
Delay Start and Automatic Stop is setting the
oven timer to turn the oven on and off automatically
at a later time than the present time of day.
1. To set the Start Time, push in the knob on
the DELAY START
did and turn the pointer
to the time you want the oven to turn on; for
example,
3:30.
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 two and one-half
hours of baking time.
NOTE: The time on the STOP TIME
did 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 BA~.
Turn the OVEN TEMP knob to 250°F. or the
recommended temperature.
Place 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.
NOTE: Foods that spoil easily such as milk, eggs,
fish, stuffings, poultry and pork should not be allowed
to sit out 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.
(continued next page)
11 I

BA~G
(continued)
For best baking results, follow these suggestions:
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,
~pe 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
I B orC
I
I I Bundt oruound cakes 1 A orB
1
place most foods in the middle of the oven, on either
the second or third shelf from the bottom. See the
Pies or pie shells B or C
chart for suggested shelf positions. Frozen pies A (on cookie sheet)
Casseroles
B or C
Roasting A or B
Preheating
Preheat the oven if the recipe calls for it. Preheat Preheating is necessary for good results when baking
means bringing the oven up to the specified cakes, cookies, pastry and breads. For most casseroles
temperature before putting in the food. To preheat, set and roasts, preheating is not necessary. For ovens
the oven at the correct temperature—selecting a without a preheat indicator light or tone, preheat 10
higher temperature does not shorten preheat time. minutes. After the oven is preheated place the food
in the oven as quic~y 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, lower the temperature by
25°F. and use the recommended cooking time in
the recipe. This is not necessary when baking pies
or casseroles.
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 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.
12

Baking Guides
When using prepared baking mixes, follow package recipe or instructions
for best 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.
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 cookiesheet 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
oveflow. Check the recipe to make sure the pan size
used is the one recommended.
Aluminum Foil
Never entirely cover a shelf with a large cookie sheet
or aluminum foil. This will disturb
the heat
circulation and results 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 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 as cooking allows heat to escape and makes baking
“bake 30-40 minutes.”
times longer. Your baking results may also
be affected.
13

ROAST~G
Roasting is cooking by dry heat. Tender meat or Roasting is really a baking procedure used for meats.
poultry can be roasted uncovered in your oven. Therefore, oven controls are set to BAKE or TIME
Roasting temperatures, which should be low and BAKE. (You may hear a slight clicking sound,
steady, keep spattering to a minimum. When roasting, indicating the oven is working properly.) Roasting is
it is not necessary to sear, baste, cover or add water to
easy; just follow these steps:
your meat.
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 poultry
breast-side -up) on a
trivet in a shallow pan
as close to the size of
the meat as possible.
(The broiler pan with
11
0
a
grid is a good pan for
this.) Line the broiler pan with aluminum foil
when using the pan for marinating, cooking with
fruits, cooking heavily cured meats, or basting food
during cooking. Avoid spilling these materials
inside the oven or inside the oven door.
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. 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).
NOTE: You may wish to use TIME BA~
as described in the Baking section of this book,
to turn oven on and off automatically.
Remember that food will continue to cook in the
hot oven and therefore should be removed when the
desired internal temperature has been reached.
Frozen Roasts
Frozen roasts of beef, pork, Thaw most frozen poultry before
lamb, etc., can be started without roasting to ensure even doneness.
thawing, but allow 10 to Some commercial frozen poultry
25 minutes per pound additional can be cooked successfully without
time (10 minutes per pound for thawing. Follow directions given
roasts under 5 pounds, more time
on package label.
for larger roasts).
14

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 Roasting Guide. For
roasts over 8 lbs., check with thermometer at
half-
hour intervals after half the 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 from oven. Be sure to
cut across the grain of the meat.
Q. Do I need to preheat my oven each time
I cook a roast or poultry?
A. It is unnecessary 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.
Meat
Tender cuts; rib, high quality sirloin
tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
ROASTmG GUmE
Oven
Temperature
325°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
Approximate Roasting Time
in Minutes
~er Pound
3 to 5 lbs. 6 to 8 lbs.
2633
18–22
35-39 22-29
4G45
3&35
21-25
2G23
25–30
24-28
30-35
28–33
35-45
3G40
35-45 3&40
17–20 minutes per pound (any weighf
3 to 5 lbs. Over 5 lbs.
3540
3G35
3540
10 to 15 lbs. Over 15 Ibf
18-25 15–20
Internal
Temperature ‘F.
140°–15007
150°–1600
170°–1850
140°–1500t
150°–1600
170°–1850
170°–1800
170°–1800
115°–1250
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.
tThe U.S. Dep~ment 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 Wtchen Guide. USDA Rev. June 1985.)
15
—

Broiling is cooking food by intense radiant heat from
the upper unit in the oven. Most fish and tender cuts
of meat can be broiled. Follow these steps to keep
spattering and smoking to a minimum.
1. If the meat has fat or gristle near the edge, cut
vertical slashes through both about 2 inches apart.
If desired, the fat maybe trimmed, leaving a layer
about 1/8 inches 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 fire.
3. Position the shelf on the recommended shelf
position as suggested in the Broiling Guide. Most
broiling is done on C position.
4. Leave the door ajar
at the stop position.
The door stays open
by itself, yet the
proper temperature
is maintained in
the oven.
5. Turn the OVEN SET knob to BROIL and the
OVEN TEMP knob to BROIL. Preheating units is
not necessary. (See notes in the Broiling Guide.)
6. Turn food only once during broiling. Time foods
for first side according to the Broiling Guide.
Turn food, then use times given for second side
as a guide to preferred doneness. (Where two
thicknesses and times are given together, use first
times given for the thinnest food.)
7. When finished broiling, turn the OVEN SET knob
to OFF. Serve food immediately, leaving the broiler
pm and rack outside oven to cool during the meal
for easiest cleaning.
Use of Aluminum Foil
You can use aluminum foil to line
Without the slits, the foil will
your broiler pan and broiler rack. prevent fat and meat juices from
However, you must mold the foil draining to the broiler pan. The
tightly to the rack and cut slits in juices could become hot enough to
it just like the rack.
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 Q. Why are my meats not turning out as brown
use a rack in the pan? as they should?
A. Yes. Using the rack suspends the meat over the
A.
pan. As the meat cooks, the juices fall into the pan,
thus keeping meat drier. Juices are protected by the
rack and stay cooler, thus preventing excessive
spatter and smoking.
Q. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to
.
In some areas, the power (voltage) to the oven
may be low. In these cases, preheat the broil unit
for 10 minutes before placing broiler pan with
food in oven. Check to see if you are using the
recommended shelf position. Broil for longest
period of time indicated in the Broiling Guide.
Turn food only once during broiling.
. Do I need to grease my broiler rack to prevent
evaporate. Always
sal~after cooking. Turn meat
v.
with tongs; piercing meat with a fork allows juices meat from sticking?
to escape. When broiling poultry or fish, brush A. No. The broiler rack is designed to reflect broiler
each side often with butter. heat, thus keeping the surface cool enough to prevent
meat from sticking to the surface. However, spraying
16
the broiler rack lightly with a vegetable cooking
spray before cooking will make cleanup easier.
..——

1. Always use the broiler pan and grid that comes 5. When arranging food on the pan, do not let
with your oven. It is designed to minimize smoking fatty edges hang over the sides, which could soil
and spattering by trapping juices in the shielded
the oven with fat dripping.
lower part of the pan. 6. The broiler does not need to be preheated.
2. The oven door should be open to the broil However, for very thin foods, or to increase
stop position. browning, preheat if desired.
3. For steaks and chops, slash fat evenly around the 7. Frozen steaks can be broiled by positioning
outside edges of the meat. To slash, cut crosswise the oven shelf at next lowest shelf position and
through the outer fat surface just to the edge of the increasing cooking time given in this guide
meat. Use tongs to turn meat over to prevent
1 k times per side.
piercing the meat and losing juices.
4. If desired, marinate meats or chicken before
broiling, or brush with barbecue sauce last 5 to
10 minutes only.
Quantity antior
Thickness
1/2 lb. (about 8
thin slices)
1 lb. (4 patties)
Shelf
Position
c
HIor I First Side Second Side
Time. Minutes
Food
Bacon
Arrange in single layer
Ground Beef
Well Done
Beef Steaks
Rare
Medium
Well Done
I
Space evenly.
Up to 8 patties take about same time. HI 10
1/2 to 3;4 inch” thick
c
c
c
c
c
c
c
7
HI 6
8
12
10
15
1 inch thick
(1 to 1X lbs.)
5
6
11
7–8
l&16
2C25
l&15
Steaks less than 1 inch thick cook
through before browning. Pan frying
is recommended.
Slash fat,Rare
Medium
Well Done
1X inch thick
(2
to 2ti lbs.)
Chicken
1 whole
(2 to 2ti lbs.),
split lengthwise
A 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
I
2 to 4 slices
1 pkg. (2)
2 (split)
c
c
1/2
Space evenly. Place English muffins
cut-side-up and brush witb butter,
if desired.
Lobster Tails
Fish
24
(6 to 8 oz. each)
B
c
I
HI 13-16 Do not
turn over.
5
Cut through back of shell. Sp~ad open.
Brush with melted butter &fore
broiling
HI
5
LO 8
HI
10
13
and after hdf of broiling time.
Handle and turn very carefully. Brush
l-lb. fillets 1/4 to
1/2 inch thick with lemon butter b~fore and during
cooking, if desired. Preheat broiler to
increase browning.
Ham Slices
(precooked)
Pork Chops
Well Done
1 inch thick
B
c
B
8
10
13
Increase time 5 to 10 minutes per side
for
llA inch thick or home cur~d ham,
Slash fat. 2 (1/2 inch thick)
2(1 inch thick),
about 1 lb.
Lamb Cbops
Medium
Well Done
2(1 inch thick)
about 10 to 12 oz.
2 (1% inch thick),
about 1 lb.
l-lb. pkg. (10)
c
c
c
B
c
+
HI
10
12
14
17
HI
6
9
10
12
12–14
1-2
Slash fat.
Medium
Well Done
Wieners and similar
precooked sausages,
bratwurst
If desired, split sausages in half
I
Iengthwise;”cut into ~-to 6-inch pieces.
17

CAW Am CLEAN~G
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 of the oven. 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
cleaners, 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. To remove knob, pull it straight off the
stem. If knob is difficult to remove, place a towel or
dishcloth between the knob and control panel and pull
gently. Wash the knobs in soap and water or a vinegar
and hot water solution but do not soak.
To clean oufiide glass finish, use a glass cleaner. Do
not allow the water or cleaner to run down inside
openings in the glass while cleaning.
Metal park can be cleaned with soap and water.
Do not use steel wool, abrasives, ammonia, acids or
commercial oven cleaners. Dry with a soft cloth.
Metal Parts
Do not use steel wool, abrasives, ammonia or
commercial oven cleaners. To safely clean surfaces;
wash, rinse and then dry with a soft cloth.
Glass Sutiaces
To clean the outside glass finish, use a glass cleaner.
Rinse and polish with a dry cloth. Do not allow the
water or cleaner to run down inside openings in the
glass while cleaning.
18

Broiler Pan and Rack
After broiling, remove the broiler pan and rack from
the oven. Remove the rack from the pan. Carefully
pour out the grease in the pan into a proper container.
If food has burned on, sprinkle the rack with
detergent while hot and cover with wet paper towels
or a dishcloth. That way, burned-on foods will soak
loose while the meal is being served.
Wash; scour if necessary. Rinse and dry. The broiler
pan and rack may also be cleaned in a dishwasher. Do
not store a soiled broiler pan and rack anywhere in the
oven. Do not clean in a self-cleaning oven.
Oven Shelves
Shelves can be cleaned by hand using soap and water
or with an abrasive cleanser.
After cleaning, rinse the
shelves with clean water and dry.
To remove heavy, burned-on soil, you may use
scouring pads. After scrubbing, wash with soapy water,
rinse and dry.
Shelves may also be cleaned in a self-cleaning oven,
but will discolor and lose some luster.
Oven Lamp Replacement
CAUTION: Before replacing your oven lamp bulb,
disconnect the electric power for your range at the
main fuse or circuit breaker panel or pull the plug.
Be sure to let the lamp 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 lamps with cleaning cloths if the
lamp cover is removed.
The oven lamp (bulb) is covered with a glass
removable cover which is held in place with a
wire. Remove
tie 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 until it clears the cover.
Lift off the cover.
DO NOT ~MOVE ANY SC~WS.
● Replace bulb with 40-watt home appliance bulb.
To replace cover:
● Place it into the groove of the lamp 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 range.
(continued next page)
19

CAW Am CLEAN~G
(continued)
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 range cool before cleaning. We recommend that
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 package directions.
Cautions about using spray-on oven cleaners:
Q 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,
wood or painted surfaces. The cleaner can damage
these surfaces.
Lift-Off Oven Door
The oven door is removable, but it is heavy. You may
need help removing and replacing the door.
To remove the door,
~1
-II
open it a few inches
to the special stop
)Y
position that will hold ~
the door open. Grasp
firmly on each side and ~
lift the door straight up
L
and off the hinges.
Illw%
NOTE: Be careful not to place hands between the
hinge and the oven door frame as the hinge could
snap back and pinch fingers.
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 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.
c 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.
Outside of door:
● Use soap and water to thoroughly clean the top,
sides and front of the oven. 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.
20