GE Appliances JDC27GP User manual

Range
Contents
Aluminum Foil 20 Preheating 5, 17
Appliance Registration
2
Roasting/Roasting Guide 18, 19
Canning Tips
9
Shelves
12, 25
Care and Cleaning 22-25 Thermostat Adjustment 24
Clock Problem Solver 26
Consumer Services
;;
Safety Instructions 3,4
Energ@kwing Tips 5Surface Cooking 8-11
Features
6,7
Control Settings
~
Model and Serial Numbers
2
Cooking Guide lo, 11
Oven
12 Cookware Tim 10.11
Baking/Baking Guide 15-17 Warranty Back
Cmer
Broiling/Broiling Guide 20,21
Continuous Cleaning 22
(kmtrol Settings 13, 14
Door Removal 23
GE Answer Center
a
Li~ht: Bulb Replacement 23 800.626.2000
Model JDC27GP
JDS26GP
JDS27GP
GE Appliances

Help us help you...
Read this book carefully.
It is intended to help you operate
and maintain your new range
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
underneath the cooktop.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your range. 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 range.
If you received a
damaged range...
Immediately contact the dealer (or
builder) that sold you the range.
Save time and money.
Before you request service...
Check the Problem Solver in the
back of this book. 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 book.
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

IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
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
manual.
● Be sure your appliance is
properly installed and grounded
by a qualified technician in
accordance with the provided
installation instructions.
● Don’t attempt to repair
or replace any part of your
range unless it is specifically
recommended in this book. All
other servicing should be referred
to a qualified technician.
● Before performing any
service, DISCONNECT THE
RANGE POWER SUPPLY
AT THE HOUSEHOLD
DISTRIBUTION PANEL
3Y REMOVING THE FUSE
OR SWITCHING OFF THE
CIRCUIT BREAKER.
● Do not leave children alone—
children should not 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.
● Don’t allow anyone to climb,
stand or hang on the door,
drawer or cooktop. They could
damage the range.
● CAUTION: ITEMS OF
INTEREST TO CHILDREN
SHOULD NOT BE STORED
IN CABINETS ABOVE A
RANGE OR ON THE
BACKSPLASH OF A
RANGE—CHILDREN
CLIMBING ON THE RANGE
TO REACH ITEMS COULD
BE SERIOUSLY INJURED.
● Never wear loose-fitting or
hanging garments while using
the appliance. Flammable
material could be ignited if
brought in contact with hot
heating elements and may cause
severe
burns.
● 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.
● 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 an
oven or near the cooktop.
● Do not store or use
combustible materials, gasoline
or other flammable vapors and
liquids in the vicinity of this or
any other appliance.
● Keep hood and grease filters
clean to maintain good venting
and to avoid grease fires.
● Do not let cooking grease or
other flammable materials
accumulate in or near the
range.
● Do not use water on grease
fires. Never pick up a flaming
pan. Smother flaming pan on
surface unit by covering pan
completely with well-fitting lid,
cookie sheet or flat tray. Flaming
grease outside a pan can be put
out by covering with baking soda
or, if available, a multi-purpose
dry chemical or foam-type fire
extinguisher.
● Do not touch heating elements
or interior surface of 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 surface units,
areas nearby surface units or any
interior area of the oven; allow
sufficient time for cooling, first.
Potentially hot surfaces include
the cooktop, areas facing the
cooktop, oven vent opening,
surfaces near the opening,
crevices around the oven door,
the edges of the door window and
metal trim parts 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.
(continued next page)
3

IMPORTANT SAFETY INSTRUCTIONS (continued)
Oven
● Stand away from range when
opening oven door. Hot air or
steam which escapes can cause
burns to hands, face andlor eyes.
● Don’t heat unopened food
containers in the oven. Pressure
could build up and the container
could burst, causing an injury.
● Keep oven vent duct
unobstructed.
● Keep oven free from grease
buildup.
● Place oven shelf in desired
position while oven is cool. If
shelves must be handled when hot,
do not let pot holder contact
heating units in the oven.
● Pulling out 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.
● Do not use aluminum foil to
line oven bottom or drip pans
except as suggested in manual.
Improper installation of these
liners may result in electric shock
or fire.
● 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.
● Be sure the vent duct is not
covered and is in place. Its
absence during cooking could
damage range parts and wiring.
Surface Cooking Units
● Use proper pan size—This
appliance is equipped with one or
more surface units of different
size. Select cookware having flat
bottoms large enough to cover the
surface unit heating element. The
use of undersized cookware will
expose a portion of the heating
element to direct contact and may
result in ignition of clothing.
Proper relationship of cookware to
burner will also improve efficiency.
● Never leave surface units
unattended at HI heat settings.
Boilover causes smoking and greasy
spillovers that may catch on fire.
Q Be sure drip pans and vent
ducts are not covered and are in
place. Their absence during
cooking could damage range parts
and wiring.
● Don’t use aluminum foil to line
drip pans or anywhere in the oven
except as described in this book.
Misuse could result in a shock, fire
hazard or damage to the range.
● Only certain types of glass,
glass/ceramic, earthenware or
other glazed containers are
suitable for cooktop service;
others may break because of the
sudden change in temperature. See
section on Surface Cooking for
suggestions.
● To minimize the possibility of
burns, ignition of flammable
materials, and spiHage, the handle
of a container should be turned
toward the center of the range
without extending over nearby
surface units.
● Always turn surface unit to
OFF before removing cookware.
● Keep an eye on foods being
fried at HI or MEDIUM HI
heat settings.
● To avoid the possibility of a
burn or electric shock, always be
certain that the controls for all
surface units are at OFF position
and all coils are cool before
attempting to lift or remove
the unit.
* Don’t immerse or soak
removable surface units. Don’t
put them in a dishwasher.
● When flaming foods are under
the hood, turn the fan off. The
fan, if operating, may spread
the flame.
● Foods for frying should be as
dry as possible. Frost on frozen
foods
or moisture on fresh foods
can cause hot fat to bubble up and
over sides of pan.
● Use little fat for effective
shallow or deep-fat frying.
Filling the pan too full of fat can
cause spillovers when food
is added.
● If a combination of oils or fats
will be used in frying, stir
together before heating, or as fats
melt slowly.
“ Always heat fat slowly, and
watch as it heats.
● Use deep fat thermometer
whenever possible to prevent
overheating fat beyond the
smoking point.
SAVE THESE
INSTRUCTIONS
4

Energy-Saving Tips
Surface Cooking
c Use cookware of medium-weight
aluminum, with tight-fitting
covers, and flat bottoms which
completely cover the heated
portion of the surface unit.
● Cook fresh vegetables with a
minimum amount of water in a
covered pan.
● Watch foods when bringing them
quickly to cooking temperatures at
high heat. When food reaches
cooking temperature, reduce heat
immediately to lowest setting that
will keep it cooking.
● Use residual heat with surface
cooking whenever possible. For
example, when cooking eggs in
their shell, bring water and eggs to
boil, then turn control knob to OFF
position and cover cookware with
lid to complete the cooking.
● Always turn surface unit off
before removing cookware.
Oven Cooking
● Preheat oven only when
necessary. Most foods will cook
satisfactorily without preheating, If
you find preheating is necessary,
watch the indicator light, and put
food in oven promptly after the
light goes out.
● Always turn oven OFF before
removing food.
● During baking, avoid frequent
door openings. Keep door open
as short a time as possible if it
is opened.
● Cook complete oven meals
instead of just one food item.
Potatoes, other vegetables, and
some desserts will cook together
with a main-dish casserole, meat
loaf, chicken or roast. Choose
foods that cook at the same
temperature and in approximately
the same amount of time.
● Use residual heat in the oven
whenever possible to finish
cooking casseroles, oven meals,
etc. Also add rolls or precooked
desserts to a warm oven, using
residual heat to warm them.
5

Features of Your Range
I
—
Model JDS26Gp
JDC27GP
JDS27GP
@
I
6

Feature Index
1 Bake Unit (may be lifted gently for wiping oven floor)
2 Broil Unit
3 Oven Interior Light
4 Lift-Up Cooktop
(support rods hold it up to simplify cleaning underneath)
5 Model and Serial Numbers
(under cooktop)
6 Plug-In Surface Units
7 Chrome Plated Drip Pans
8 Surface Units “ON” Indicator Light
9 Controls for Surface Units
10 Oven Vent Duct (located under right rear surface unit)
11 Oven Controls
Automatic Oven Timer
(turns your oven on and off for you automatically)
Oven Control and Thermostat
Clock
Timer
(lets you time any kitchen function, even when the oven is in use)
f
12 Oven Light Switch (lets you turn interior oven light on and off)
I
Explained
on page
25
25
12,23
23
2
24,25
24,25
8
8
4
13, 14
15
24
14
14
12
13 Oven Shelves (easily removed or repositioned on shelf supports)
12,25
14 Oven Shelf Supports
12
15 Removable Oven Door (easily removed for oven cleaning)
I
23
16 Broiler Pan and Rack 20,25

Surface Cooking
See Surface Cooking Guide.
Surface Cooking with
Infinite Heat Controls
At both OFF and HI positions,
there is
a slight niche so control
“clicks”
at those positions; “click”
on
HI marks the highest setting;
the lowest setting is LO. In
a quiet
kitchen, you may hear slight
“clicking” sounds during cooking,
indicating heat settings selected are
being maintained.
Switching heats to higher settings
always shows a quicker change
than switching
to lower settings.
How to Set the Controls
Step 1: Grasp control knob and
push in.
Step 2: Turn either clockwise or
counterclockwise to desired heat
setting.
Control must be pushed into set
only from OFF position. When
control is in any position other
than OFF, it may be rotated
without pushing in.
Be sure you turn control to OFF
when you finish cooking. An
indicator light will glow when
ANY heat on any surface unit is on.
Cooking Guide for
Using Heat Settings
HI—Quick start for cooking; bring
water to boil.
MEDIUM HI (setting halfway
between
H] and MED)—Fast fry,
pan broil; maintain
f’ast boil on
large amount of food.
MED—Saute and brown; maintain
slow boil on large amount of food.
MEDIUM LO (setting halfway
between MED and LO)—Steam
rice, cereal; maintain serving
temperature of most foods.
1~0—Cook after starting at HI;
cook with little water in covered
pan.
NOTE:
1. At
Hl, MEDIUM HI, never
leave food unattended.
Boilovers
cause smoking; greasy spillovers
may catch fire.
2. At MEDIUM LO, LO, melt
chocolate, butter on small unit.
8

Questions & Answers
‘). May I can foods and
preserves on my surface units?
A. Yes, but only use cookware
designed for canning purposes.
Check the manufacturer’s
instructions and recipes for
preserving foods. Be sure canner is
flat-bottomed and fits over the
center of the surface unit. Since
canning generates
large amounts of
steam, be careful to avoid burns
from steam or heat. Canning should
only be done on surface units.
Q. Can I cover my drip pans
with foil?
A. No. Clean as recommended in
Cleaning
Guide.
Home Canning Tips
Canning should be done on
surface units only.
In surface cooking, the use of pots
extending more than one inch
beyond the
edge of the surface
unit’s drip pan is not recommended.
However, when canning with a
water-bath or pressure canner,
large-diameter pots may be used.
This is because boiling water
temperatures (even under pressure)
arc not harmful to cooktop surfaces
surrounding the surface units.
HOWEVER, DO NOT USE
LARGE-DIAMETER CANNERS
OR OTHER LARGE-DIAMETER
POTS FOR FRYING OR
BOILING FOODS OTHER
THAN WATER. Most syrup or
sauce mixtures—and all types of
frying—cook at temperatures
much higher than boiling water.
Such temperatures could
eventually harm cooktop surfaces
ll”rounding surface units.
Q. Can
I use special cooking
equipment, like an oriental wok,
on any surface unit?
A. Cookware without
flat surfaces
is not recommended. The life of
the surface units can be shortened
and the cooktop can be damaged
from the high heat needed for this
type of cooking.
Q. Why am I not getting the heat
I need from my surface units
even though I have the knobs on
the right setting?
A. After turning surface units off
and making sure they are cool,
check to make sure that
yoLu” plug-
in units are securely fastened into
the surface connection.
Q. Why does my cookware tilt
when I place it on the surface unit?
A. Because the surface unit is not
flat. Make sure that the “feet” on
your surface units are sitting
tightly in the cooktop indentation
and the drip pan is flat on the range
surface.
Q. Why is the porcelain finish on
my cookware coming off?
A. lf
ybu set your surface unit
higher than required for the
cookware material, and let the
cookware sit too long, the
cookware’s finish may smoke,
crack, pop or burn, depending on
the pot or pan. Also, cooking small
amounts of dry food may damage
the cookware’s finish.
Observe Following Points
in Canning
1. Be sure the canner fits over the
center of: the surface unit.
H your
range or its location does not allow
the canner to be centered on the
surface unit, use smaller-diameter
pots for good canning results.
2. Flat-bottomed canners must be
used. Do not use canners with
flanged or rippled bottoms (often
found in enamelware) because they
don’t make enough contact with
the surface unit and take too long
to boil water.
RIGHT WRONG
3. When canning, use recipes and
procedures from reputable sources.
Reliable recipes and procedures
are available from the
manufacturer of your canner;
manufacturers of glass jars for
canning, such as Ball and Kerr;
and the United States Department
of Agriculture Extension Service.
4. Remember that canning is a
process that generates large
amounts of steam. To avoid burns
from steam or heat, be careful
when. canning.
NOTE: If your house has low
voltage, canning may take longer
than expected, even though
directions have been carefully
followed. The process time will be
shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for
fastest heating of large quantities
of water.
9
—

Surface Cooking Guide
Control Settings
HI—Highest setting.
MEDIUM HI—Setting halfway
between HI and MED.
MEIJ—Medium setting.
MEDIUM LO—Setting halfway
between M ED and LO.
LO—Lowest setting.
Food
Cereal
Cornmeal,
gri(s.
oatmeal
Cocoa
Coffee
Eggs
Cooked in shell
Fried sunny-side-up
Fried over easy
Poached
Scrambled or ornelcts
Fruits
Bmised: Pot roas(s of
beef, lamb or veal;
pork
steaks md
chops
Pan-fried: Tender
chops; thin steaks LIp
to 3/4-inch; minute
steaks; hamburgers;
franks and sausage:
thin fish fillets
Cookware
Covcl”cd
S3uccpan
Uncovered
saucepan
Percolator
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Uncovered
Skillet
Covered
Wmcepan
Covered
Skillet
Uncovered
Skillet
Directions and Settings
to Start Cooking
HI. In covered
pan bring
wtitei” to boil before ~dding
cereal.
HI. Stir together water or
milk and
cncoa ingredients.
Bring just to a boll.
HI. At first perk, switch
heat to MEDIUM
LO.
HI. Cover eggs with cool
water,
Cover pan, cook
until steaming.
MEDIUM HI. Melt butter,
add eggs and cover skillet.
HI. Melt butter.
HI. In covcrcd pan bring
water to a boil.
HI. Heat butter until light
golden in color,
HI. In covered pw bring
fruit and water to boil.
HI, Melt fat, then
add meat
Switch to MEDIUM HI to
brown meat. Add water or
other liquid.
HI. Preheat skillet, then
grease lightly.
Cookware Tips
1. Use ]medium- or heavy-weight
cookware. Aluminum cookware
conducts heat faster than other
metals. Cast iron
and coated cast
iron cookware are slow to absorb
heat, but generally cook evenly at
low to medium heat settings. Steel
pans may cook unevenly
if not
combined with other metals.
Directions and Settings to
Complete Cooking
MEDIUM LO or LO, Lhen add
cereal. Finish (iming according
to package directions.
MED. to
cook I or 2 minutes
to completely blend ingredients.
MEDIUM LO to maintain gentle
but
stead} perk.
MEDIUM LO. Cook only
3
to 4 minutes for soft cooked;
J 5 minutes for hard cooked.
Continue cooking at MEDIUM
HI until whites are just set,
about
3 to 5 more minutes.
MEDIUM LO, then add eggs.
When bottoms of eggs have
just set, cwefully turn over to
cook other side.
MEDIUM
LO. Carefully add
eggs. Cook uncovered about
5 minutes at MEDIUM
HI.
MED. Add egg mixture.
Cook, stirring to desired
doneness.
MEDIUM LO. Stir occasionally
and check for sticking.
MEDIUM
LO. Simmer until
fork tender.
MEDIUM HI or MED. Brown
and cook to desired doneness,
turning over
:N needed.
Comments
Cereals bubble and expand as
they cook; use
large enough
saucepan to prevent boilovcr.
Milk boils over rapidly.
Watch as boiling point
approaches.
Percolate 8 to I () minutes t’or
8 cups. less for fcwcl- cups.
If you do not cow skillet.
baste eggs with
fat to cook
tops evenly.
Remove cooked eggs with
slotted spoon or pancake
turner.
Eggs continue to set slightly
at’tcr cooking. For omelet do
not stir last few rninutcs.
When set, fold in half.
Fresh fruit: Use 1/4 to 1/2
cLlp water per pound of fruit.
Dried fruit: Use water as
package directs. Time
depends on whether fruit has
been presoaked. If not.
Jllow
more cooking time.
Meat can be seasoned and
floured before it is browned,
if desired. Liquid variations
for flavor could be wine, fruit
or tomato juice or meat broth.
Timing: Steaks
1 to 2 inches:
I to
2 hours. Beef Stew: 2 to
3 hours. Pot Roast: 2’/ to
4 hours.
Pan frying is best fol- thin
steaks and chops If rare is
desired, pre-heat skillet
before adding meat.
10

Wrong
2. To conserve the most cooking trim rings ranging from blue to
mm
er
I, pans should be flat on the
dark grey.
Concave Bottom Rounded Bottom
bc .1, have straight sides and Right
3. Deep Fat Frying. Do not overfill
tight fitting lids. Match the size cookware with fat that may spill
of the saucepan to the size of the over when
addirw food. Frostv
surface unit. A pan that extends foods bubble
vig&ously. Wat~h
more than one inch beyond the foods frying at high temperatures.
edge of the trim ring will trap heat Keep range and hood clean from
causing discoloration
on chrome
accumulated grease.
Wrong
Y 7-
-
~ OVER 1“
Right
A NOT OVER 1“
Food
Meats
Frieci Chicken
Pan-fried
bacon
Sauteed: Less tender
thin steaks (chuck,
round, etc.); liver;
thick or whole fish.
Simmered
or stewed
meat; chicken;
corned beef; smoked
pork; stewing beet’;
tongue; etc.
Melting chocolate,
butf”~. marshmallows
~ah..dces or
French toast
Pasta
Noodles or spaghetti
Pressure Cooking
Puddings, Sauces,
Candies, Frostings
Vegetables
Fresh
Frozen
Sauteed: Onions;
green peppers;
mushrooms; celery; etc.
Rice and Grits
Cookware
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Covered
Dutch Oven,
Kettle or
Large
Saucepan
Small
Uncovered
Saucepan.
Skillet or
Griddle
Large
Covered
Ke(tle or Pot
Pressure
Cooker or
Canner
Uncovered
Saucepan
Covered
Saucepan
Covered
Saucepan
Uncovered
Skillet
Covered
Saucepan
Directions and Settings
to Start Cooking
HI. Melt fat. Switch to MED
HI to brown chicken.
HI. In cold skillet, arrange
bacon slices. Cook
iust until
starting to sizzle. “
HI. Melt
fat. Switch to MED
to brown slowly,
HI. Cover meat with water
and cover pan or kettle,
Cook until steaming.
LO. Allow
10 to 15 minutes
to melt through, Stir to smooth.
MEDIUM HI, Heat skillet 8 to
10 minutes. Grease lightly.
,
HI. In covered kettle. bring
salted water to a boil, uncover
and add pasta slowly so boiling
does not stop,
HI. Heat until first jiggle is heard
HI. Bring just to boil.
HI. Measure I/2 to 1 inch
water in saucepan. Add salt
and prepared vegetable.
In covered saucepan bring
to boil.
HI, Measure water and salt
as above. Add frozen block
of vegetable. In covered
saucepan bring to boil.
HI. In skillet, melt fat.
HI. Bring salted water to a boil.
Directions and Settings to
Complete
Cooking
MEDIUM LO. Cover skillet
and cook until tender.
Uncover last few minutes.
MEDIUM HI. Cook, turning
over
as needed.
MEDIUM
LO, Cover and
cook until tender.
MEDIUM LO. Cook until fork
tender. (Water should boil slowly.
For very large
mounts, medium
heat may be needed,
Use small surface unit
Cook
2 to 3 minutes per side
MEDIUM
HI. Cook urrcovel”ed
until [ender For large amounts,
HI may be needed to keep water
at rolling boil throughout entire
cooking
time.
MEDIUM HI for foods cooking
10 minutes or less. MED for
foods over
10 minutes.
MEDIU-M LO. To finish cooking.
MED. Cook I pound
10 to 30 or more minutes.
depending on tenderness
of vegetable.
MEDKJM LO. Cook according
to time on package.
MED. Add vegetable.
Cook until desired
tenderness is reached.
LO. Cover and cook
according to time,
Comments
For crisp, dry chicken, cover only
altel- switching to MEDIUM
LO for 10 minutes. Uncover and
cook. turning occasionally
for I O to 20 minutes,
A more attention-free method
is to start and cook at MED.
Meat may be breaded or
marinated in sauce before
frying.
Add salt or other seasoning
before cooking if meat has
not been smoked or
otherwise cured.
When melting marshmallows,
add milk or water.
Thick batter takes slightly
longer time. Turn over
pancakes when bubbles
rise to surface.
Use large enough kettle to
prevent
boilover. Pasta
doubles in size when cooked.
Cooker should jiggle 2 to
3
times per minute.
Stir frequently to prevent
sticking.
Uncovered pan requires more
water and longer time.
Break up or stir as needed
while cooking.
Turn over or stir vegetable as
necessary for even browning.
Rice
anz-grits triple in volume
after cooking. Time at LO.
Rice: I cup rice and 2 cups
water fbr 25 minutes.
Grits: 1 CLIp grits and 4 cups
water for 40 minutes.
11

Using Your Oven
Before Using Your Oven
1. I,()()k at (11(2 Con(rols.” EtC s~lre
yoLI undeJ”sland }IOW 10 set them
properly. Rcdcl
OIL21 the directions
[’01” thC (j\’Cll ~’oll[l”()]S s() YOLI
UlldCl”S[dlld how [() LIW th~lll.
2. Check olen interiOr. l.cmk a[
(he Shelves. T:lke d practice l-Llfl :1(
rcnlo\’in: :~nd replacing them
[)r~)pel”lj’. (() ~i\’C SLll”t. SILIK$’ SLI[3[X)[-[.
3. Read (J\cr ini’~)rnlation :md tips
(hat follow.”
d. Keep this book handy so j:ou
cm rc [’cr to it. csptx id ly dLIrIng
[he I“irs[ weeks of using your
new l“ange.
Oven Shelves
The shelves tire designed with
stop-locks. When pldced corr-cctly
on the supports. the Sheli)es will
stop before c0n]ir3: cOnlpletely Out
of the (wen and wil 1 not tilt when
voLI are removing food from them
Or placing
food on them.
When placing cookware on a shelf,
pLli] the shelf’ (IU[ IO [he “’stop”
position.” Place [he ccmkwam on
the shelf. then slide the shelf back
into the t)\en. This will e] iminate
reaching into the hot O\en.
To remove the shelves t’rorn the
oven, pLI] ] them toward vOLI, ti It
from e;d upward, and pill them out.
To replace, pltice shelf on shclt’
support with stop-locks (curvL!d
cxtcnsit)rl of shelf) [’acing LIp and
toward rear of ok)erl. Tilt up front
and push shelf toward hack of ()\)en
Lln[il it gms ptist “stOp” On Oven
wall. Then lower front 01” shell’,
and push it d I the way tmk.
Shelf Positions
The oven has four shelf sLIppor(s
A (bottom),” B, C and D (top).
Shelf positions for cooking arc
sLIggested on Baking dnd R():isti]
pages.
Oven Light
Use the switch on the control” pw
to turn the light on and oil” when
the dmr- is closed.
12

—
Features of Your Oven Control
? ??
7?
1. PROGRAM STATUS. Words
light up in the display
to show the
selected oven mode.
Progrwnmed information can be
displayed at any time by pressing
?e pad of the operation you want
..) see. For example, you can
display the current time of day
while the timer is counting down
by pressing the CLOCK pad.
2. TIME DISPLAY. Shows the
time of day, the times set
for the
timer or automatic oven operation.
3. OVEN TEMPERATURE
AND BROIL DISPLAY. Shows
the oven temperature or the broil
setting selected.
4. FUNCTION INDICATORS.
Lights up to show whether oven is
in bake or broil mode.
5. INCREASE. Short taps to this
pad increase time or temperature
by
small amounts. Press and hold
pad to increase time or temperature
by larger amounts.
6. DECREASE. Short taps to this
pad decrease time
or temperature
by
small amounts. Press and hold
pad to decrease time or
temperature by larger amounts.
BAKE. Press this pad to select
~ake function. Then tap or press
INCREASE or DECREASE pad to
display desired temperature.
8. BROIL.
Press this pad to select
broil function. Then tap
INCREASE pad once to broil at
LO
(450°F,) or twice to broil at HI
(550”F.). Tap DECREASE pad to
change back to LO broil.
9. COOK TIME. Press this pad
and then press the INCREASE m
DECREASE pad to set the amount
of time you want your food to
cook. Press BAKE and the
INCREASE or DECREASE pad to
set the oven temperature. The oven
will shut off after the selected
Cook Time has run out.
10. STOP TIME. Use this pad
along with COOK TIME and
INCREASE or DECREASE pad to
set the oven to start automatically,
cook for a specified time and stop
automatically at a time you select.
11. CLOCK. Press this pad before
setting the clock.
To set c!ock, first press CLOCK
pad. “TIME” will flash in the
display. Tap INCREASE or
DECREASE pad to change the
time of day by small amounts.
Press and hold INCREASE or
DECREASE pad to change the
time of
day by larger amounts.
12. TIMER ON/OFF. Press this
pad to select timer function. The
timer does not control oven
operations. Press pad again to
turn it off.
To set timer, first press TII14ER
pad. “TIMER” will flash in the
display. Tap INCREASE or
DECREASE pad to change the
time by
small amounts. Press and
hold INCREASE or DECREASE
pad to change the time
b~ larger
amounts.
Hours and minutes will be
displayed if the time set on the
timer is more than 1 hour. Minutes
and seconds will be displayed if
the
titne set on the timer is less
than
1 hour.
13. CLEAR/OFF. Press this pad
to cancel all oven operations
except clock and timer.
r
If “F-” and a number flash
on display, this indicates a
function error code. Press
CLEAR/OFF pad.
Ailow oven
to cool for one hour. Place back
into operation. If the problem
repeats. disconnect power to
~ the oven and call for service.

Control, Clock and Timer
Clock
The clock must be set for [he
;iutomatic oven timing functions
to work properly. The time of day
cannot be changed during a TIME
BAKE ~yde.
To Set the Clock
Step 1. Press the CLOCK pad.
EmI
Step 2. Press INCREASE or
DECREASE pad to set the time
Of day.
Power Outage?
After a power outage, when power
is restored the display will
flash
and time shown will no longer be
correct.
The display flashes until the clock
is reset. All other functions that
were in operation when the power
went out will have to be
programmed again.
Timer
The timer does not control oven
operations. The maximum setting
on the timer is 9
hours and 55
minutes.
To Set The Timer
Step 1. Press the TIMER
ON/OFF pad.
Step 2. Press lNCREASE or
DECREASE
pad to set the amount
of time on the timer.
The timer will start automatically
within a few seconds of releasing
the pad.
The timer. as you arc setting it,
will display seconds until
60
seconds is reached.
m!niiim
Then it will display minutes and
seconds until 60 minutes is
reached.
After 60 minutes, it will display
hours ( “HR>’ now appears
in
display) and minutes until the
maximum time of 9 hours and 55
minutes is reached.
To Reset Timer
Press TIMER pad and then press
INCREASE or DECREASE pad
until the time you want shows on
the display.
To Cancel Timer
Press and hold TIMER pad until
the word “TIMER” quits flashing
on the display (about 4 seconds).
Timer Tones
The timer tone is 3 beeps followed
by
1 beep every 6 seconds. If you
would like to remove the one beep
every 6 seconds, press and hold
CLEAR/OFF for
10 seconds.
To return the tone of
1 beep every
6 seconds, press and hold
CLEAIUOFF for 10 seconds.
14

Baking
~our oven temperature is controlled
my accurately using an electronic
control system. We recommend
that you operate the range for a
number of weeks using the time
given on recipes as a guide to
become fami] iar with your new
oven’s performance. If you think
an adjustment is necessary, see
Adjusting Oven Thermostat section.
Your new range allows you to set
temperatures as low as 150° but
these low temperatures are intended
to be used after cooking to keep the
hot food warm. Low temperatures
will not kill all bacteria and
therefore are not recommended for
use until bacteria have been killed
by higher temperatures.
How to Set Your Range
for Baking
Step 1: Position the shelf or
shelves in the oven. If cooking on
two shelves at the same time, place
-helves on alternate shelf supports
nd stagger food on them.
Step 2: Close the oven door.
Step 3: Press BAKE pad.
Eml
Step 4: Press INCREASE or
DECREASE pad. The display will
show
350°F.
Step 5: Press INCREASE or
DECREASE pad until desired
temperature is displayed.
The word “ON” and the changing
temperature will be displayed as
fhe oven heats up. When the oven
:achcs the set temperature, a tone
will sound.
To change oven temperature
during BAKE cycle, press BAKE
pad and then INCREASE or
DECREASE pad to get new
temperature.
mllll!lls
AD
Q
Step 6: Press the CLEAIUOFF pad
when baking is finished and then
remove food from oven.
How to Time Bake
The oven control allows you to
turn the oven on or off
automatically at specific times
that you set.
NOTE: Before beginning make
sure the oven clock shows the
correct time of day. To set the
clock, first press the CLOCK pad.
“TIME” will flash in the display.
Press INCREASE or DECREASE
pad until correct time of day
is displayed.
How to Set Immediate
Start and Automatic Stop
(Oven turns on right away, cooks
for preset length of time, and
turns off automatically.)
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.
Step 1: Position the shelf or
shelves in the oven. If cooking on
two shelves at the same time, place
shelves on alternate shelf supports
and stagger food on them.
Step 2: Close the oven door.
~im
II
Step 3: Pre$\ COOK I I ME p.d
:A
Step 5: Press BAKE pad.
Attention tone
will occur if step 5
is not done.
IEmEll
Step 6: Press INCREASE or
DECREASE pad until desired
temperature is displayed.
The word “ON” and the rising
oven temperature will be displayed
as the oven heats up. When the
oven reaches the set temperature, a
tone will sound. The oven
will
continue to cook l-or the
programmed amount of time, [hen
shut off fiutomatically.
Step 7: Remove food from the
oven. Remember, even though
oven shuts off autornaticall y,
foods continue cooking after
controls are off.
(1’01(1;!1//(([ fl(’.4”r /l[l,yl’)

Bating (continued)
How to Set Delay Start
and Stop
Quick Reminder:
1. Press COOK TIME pad.
2. Press lNCREASE/
DECREASE pad to set
cooking time.
3. Press STOP TIME pad.
4. Press INCREASE/
DECREASE pad until desired
Stop Time appears in display.
5. Press BAKE pad.
6. Press INCREASE/
DECREASE pad to select
oven temperature.
Delay Start w-rd Stop is setting the
oven timer to turn the oven on and
off automatically
at a later time
than
the present time of day.
For example: Let’s say it’s
2:00
and dinner time is shortly after
7:00. The recipe suggests 3 hours
baking time
at 325”F. Here’s how:
Step 1: Position the shelf or
shelves in the oven. If cooking on
two shelves at the same time,
stagger the pans for best heat
circulation.
Step 2: Close the oven door.
Step 3: Press COOK TIME pad.
Step 4:
Fol 3 11ou[$ of cook]ng
time pre$s INCREASE p.id untd
300 ~ppear~ m the dl~play
nlllllll
t’
Step 5: P1e$\ STOP TIME pad
151m
“5:00” tippears on the display and
“STOP TIME” flashes. The control
automatically sets Stop Time by
adding the Cook Time to the time
of day. In this example, the time of
day is
2:00 and the Cook Time is 3
hours.
Adding 3 hours to the time
of day equals 5:00.
Step 6: Chal~ge Stop Time from
5:00 to 7:00 by pressing
INCREASE pad until
5’7:00”
appears in the display.
● 11
:A
Step 7: Press BAKE pad.
Step 8: Press DECREASE pad.
“350°” appears in the display’.
Press DECREASE pad until
“325°” is displayed.
At 4:00, the oven will turn on
automatically. The word “ON” and
the changing oven temperature will
be displayed as the oven heats Lip.
The oven will continue to cook for
the programmed 3 hours
and will
shut off automatically at
7:00.
Step 9: Remove food from the
oven. Remember, even though
oven shuts off automatically,
foods continue cooking aftm-
controls are off.
When setting your oven for a delay
start, never let foods such
as dairy
products, fish, meat, poultry. etc.
stand for more than 1 hour before
actual cooking begins. Room
temperature promotes the
growth
of harmful bacteria.
16

Baking Guide
1. Aluminuln pans conduct heat
heat, which may result in dry, crisp preheating gi~es best appearance
quickly. For most conventional
crusts. Reduce oven heat 25°F. if and crispness. Although preheating
baking. light, shiny finishes
lighter crusts are dcsirccl. Rapid
is not necessmy with meats, it is
crcncl-~l [ y give best results because
browning of some foods can be
~
preferred for baked goods.
they help prevent overbrowning. achieved-by preheating cast-iron
For best browning results. we
4. To prevent uneven heating and to
cookware.
recommend dul I bottom surfaces save energy, open the
oven door us
tot- cake pans and pie plates. 3. Preheating the oven is not
always little as possible in checking food.
necessarv, esrreciallv for foods that
2. Diu-k or non-shiny finishes and
., .
cook longer than 30 [o 40 minutes.
glass cookware general Iy absorb
For foods with short cooking times,
oven
Temperature
400”-475’’”
350”-400’
400’-450’’
350’”
400’-425(’
”
37s”
350’-375’”
375” -425’=
375’- ’425’
3500
-
375”
Shelf
Positior Time,
Minutes
I 5-20
?()-3()
20--!()
45.55
20-30”
45-60
45-60
.$5-60
10-25
20-30”
I“ood
Bread
Biscuits ( 1/2 in. thick)
Cookware Comments
Shiny Cookie Shed
Shiny Metal
Pttn with
satimt’inish bottom
Cwt-iron or G12ss P;m
Shiny Mctd
Pan with
satin
-1’inish bottom
Shiny’ Metal Mutfin Puns
Deep Glass or Cwt-irtm Cups
B. C
B
B
B
B
B
B
B
B
B
C:lnlld, l“Ckl:CI’dlCd blSCUitS [k ? LO
4 min Lltes less time.
cotta! cake
Corn bred or muf!ins
Gingcrbred
Prehcut c&s-irml pml t’o!” crisp CI”USI
iVt Llf’fins
Popowrs
Dwrc:isc ahou[ 5 minu[es t’or mul ’1’in
mix. o!” hake LL( 4500F, [’m” ?~ minu(cs.
then ~lt .3500F. for I () to 15 mi nu(cs.
@ich loat’ b,”e.d
Yc2st bred (2 k);i\es)
Metal or Glass Loat’ Pans
Metal or Glass Loat’ Pins
Shiny
Obkmg or Muffin Pans
Shiny Ohiong 01” Mutfin pans
Pldin rolls
SWCLX 1’0115
Cakes
( wi(houl shot-tcning )
Angel I’ood
.lcll\ roll
Aiuminum Tube pun
Mwd .telly Roll Pim
MeId or Cerumic P;m
Metal or Ceramic Pan
Shiny Metal Muf’fin P:ms
klet~ll or Glass [d’ or Tube PtIn
Shiny Metal P:m with
sNin-t ’inish bottom
Shioy Metal P:In \tith
sutiml’inish twtt(ml
Mtwl (~r GIJSS Lo;II’ PLIns
MIWI 01” G!WS palls
Cookie Shecl
[-oo~ic Shee[
(’(xAic Sheet
3?~..375.
. -.
375’’ .400’”
325’-350”
I’w wpiecc pw i> con\enicnt
Line
pan with \! :I\ed pqw’.
A
B
B
A. B
ABB
B
B
B
325[’-350C
350”.375”
275”-300’”
.350” -3753
350’-375”
.lS()’
45.65
20-25
2.4 Ill”s,
20-.:5
25-.; ()
40-()()
?S-ji
lo-i)
()- I 2
7- I ?
~LllKh CJkCS
(“upcuks
f~rLlitc;Acs
paper i inel”s prodLlcc moister Cl”usts.
~I\e ~()()’’[:, ~IIICi Shclt B for SIIIJII (~1”
indi\id Ld cAes.
Ii’ t%lki[l: t’OLll” I;I}’CI”5. LISL’
Shel\ es B :Imi D,
[.ii}’cr
I .;1) cr. chocolate”
1.():11’
C’ookies
!3mwnics
Dl”op
Ret’ri:cl”im)r
Rol[c>d (N” sliced
B. c
B. c
B. c
B. C“
325’-.; 50”
.350’- 400’’
400’’-425’””
.:75’’-400’-”
I:ruits,
other Desserts
B:lLL!d tlppk!s
( ‘tlst:lr~i
(;};1SS 01 ML!(;II [%llS
G[;Iw cUSl;ll”d ~’u}ls (N” (:;MLWk
(scl in pdn 01” hot w:ltcr)
(;1;1ss CLIStJId CLIps or (“;ISWIX)lC
}:oil [?lll 011 ~’()()kiL’ SilCL’(
S~WCMl [() L. I’LIS( LX@
~ilms (w S:ltin-t”inish MuI;II Pdn
C; I:ISS or Sdliwt”inish Mc.tdl P;in
Gldss [w Sdliwt’inish Mctdl P:In
.;50’’-400’
.?00’’-350’’’”
3?5”
400’’-425’’”
.:25’’ -.~”0’”
400’’-425’’”
-$()( )’’-425”
-lie”
.30-( 10”
.30-60”
50-90”
45-70
I 5.?5
-li..(lo
-H-60
I 2- I 6
l)uddings, tricc
dlld L’ll S(Ol”d
Pies
I“r(vcll
Mcvin:uL’
f:~v Id!gc pies USC -loo’’F’.” d nltwc I inw.
‘l’(l qUl~hl> [)1’(wI1 I1lL’I’II1:UC.
use WWF. i’[)r 1) 10 I I Ill illulcs.
CLIs[ord t“illin:s rrqLliw Iovct
lCl)l~lL’I’:lt Lll’L’. Io[lyl” I i nlc.
( )IIL. C’I-LIS[
‘l’m’() L’lulsl
I’ilstl)’ SIIL.11
Misccllancoos
t]dkLll pot:ltoC\”
SL:I! lopCd l[i SllL>S
Soul ’1’ltw
set 011 ()\’L.n shell”
(;1:1ss or Mclill P;m
(ildss Pill)
.:2.$ ’’.400’’”
.3?.5’’-.375”
.300’’-.3.$0’’”
60-90”
30-60”
.:()-75
[Ilcl’cmc time I“(M” hl”y’1” :lllloLlllt CJI”
si/c.
17

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. When
roasting, it is not necessary to
sear, baste, cover or add water
to your meat.
Roasting is easy; just follow these
steps:
Step 1: Position oven shelf at (B)
position for
small size roast (3 to 5
lbs.) and at (A) position for larger
roasts.
Step 2: Check weight of roast.
Place meat fat-side-up or poultry
breast-side-up on roasting rack in
a shallow pan. The melting fat
will baste the meat. Select a
pan as close to the size of meat
as possible.
Do not cover. Do not stuff poultry
until just before roasting. Use
meat thermometer for more
accurate doneness (do not place
thermometer in stuffing) or refer to
“Approximate Roasting Time” in
the Roasting Guide in this section.
Step 3: Press BAKE pad.
Eml
Step 4: Press INCREASE or
DECREASE pad until desired”
temperature is displayed.
The word “ON” and the changing
oven temperature will be displayed
as the oven heats up. When the
oven reaches the set temperature
a tone will sound.
To change oven temperature during
Bake cycle, press BAKE pad and
then INCREASE or DECREASE
pad to get new temperature.
Remove fat and drippings as
necessary. Baste as desired.
Step 5: Press CLEAR/OFF when
baking is finished and then remove
food from oven.
Step 6: 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.
Remember that food will continue
to cook in the hot oven and therefore
should be relmoved when the
desired internal temperature has
been reached.
Internal temperature will rise
about 5° to 10”F.; if you wish to
compensate for temperature rise,
remove the roast from oven
sooner (at 5° to
10°F. less
than the Internal Temperature
recommended in the Roasting
Guide in this section).
NOTE: You may wish to Time
Bake, as described in Baking
section to turn oven on and off
automatically.
Frozen Roasts
● Frozen roasts of beef, pork,
lamb, etc., can be roasted without
thawing, but allow 15 to 25 minutes
per pound additional time (15
minutes per pound for roasts
under 5 pounds, more time for
larger roasts).
● Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions given
on package label.
18

Roasting Guide
‘Type
Meat
Tcndcl’ cuts of beef: rib, high quality
\irloin lip, rump or top round:k
Lamb leg or bone-in shoulder:k
Veal shoulder, leg or Ioin:k
Pork loin, rib or shoulder;k
Ham, precooked
Ham, raw
‘l: For boneless rolled roasts over 6
irrchcs thick, add 5 to 10 ]minutes per
pound to times given above.
Poultry
Chicken or Duck
Chicken pieces
Turkey
Oven
temperature
325°
325°
-325”
325°
.325°
325°
325°
3500
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
Well Done:
Approximate Roasting Time
“in Minutes per Pound
3 to 5 lbs. 6 to 8 lbs.
24-33 18-22
35-39
2~-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)
Under 10 lbs.
10 to 15 lbs.
20-30
17-20
3 to 5 Ibs. Over 5 Ibs.
35-40
30-35
35-40
10 to 15 Ibs. Over 15 Ibs.
18-25 15-20
Internal
Temperature “F.
140°- 150°
150°- 160°
I 70°- I 85°
1400
-
1500
150°- 160°
1700
-
185°
170°- I 80°
170°- 180°
11 5°- 125”
I 70°
I 85°-1900
I 85°- 1 90°
In thigh:
185°-1900
19

Broiling
Broiling is cooking food by intense
radiant heat
frmn 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.
Step 1: It’ meat has fat or gristle
near
edge, CLIt vertical slashes
through both
about 2“ apart. If
desired, fat may be trimmed,”
leaving layer about 1/8” thick.
Step 2: Place meat on broiler rack
in broiler pan which comes with
ran.gc. Always use rack so fat drips
into broiler pan: otherwise juices
may become hot enough to
catch fire.
Step 3: Position shelf on
recommended shelf position as
suggested in Broiling Guide. Most
broiling is done on C position, but
if your ra[lge is connected to 208
volts. you may wish to use a higher
position.
Step 4: Leave door open to the
broil stop position (except when
broiling chicken). The door stays
open by itself, yet proper temperature
is maintained in the oven.
● li
.t
. .
Step 5: Press BROIL pad.
Step
6: Select LO Broil (450”F.)
by tapping INCREASE pad once.
Select HI Broil
(550”F.) by tapping
INCREASE pad twice.
To change from HI Broil to LO
Broil.
press the BROIL pad then
tap DECREASE
pad once.
Step 7: Turn food only once
during cooking. Time foods for
first side per 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 thinnest food.)
Step 8: When Broiling is
completed press the CLEAIUOFF
pad. Serve food immediately, and
leave pan outside oven to cool
during 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 juices from
draining to the broiler pan. The
juices could become hot enough to
catch on fire. If you do not cut the
slits, you are frying, not broiling.
Questions & Answers
Q. Why should I leave the door
closed when broiling chicken?
A. Chicken is the only food
recommended for closed-door
broiling. This is because chicken is
relatively thicker than other foods
you broil. Closing the
door holds
more heat in the oven which allows
chicken to cook evenly throughout,
Q. When broiling, is it necessary
to always use a rack in the pan?
A. Yes. Using the rack suspends
the meat over the pan. As the meat
cooks, the juices fall into the pan.
thus keeping 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 evaporate.
Always salt after cooking. Turn
meat with tongs; piercing meat
with a fork also allows juices to
escape. When broiling poultry or
fish, brush each side often
with butter.
Q.
Why are my meats not turning
out as brown as they should?
A. In some areas, the power
(voltage) to the range maybe 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
f:ood
only once during broiling.
Q. Do I need to grease my broiler
rack to prevent meat from
sticking?
A. No. The broiler rack is designed
to reflect broiler heat, thus keeping
the surface
coo] enough to prevent
meat from sticking to the surface.
However, spraying the broiler rack
lightly with a vegetable cooking
spray before cooking will make
cleanup easier.
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