GE JB390G Installation instructions

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UseandCareof
models
JB390G
JB391G
Energy-savingtips p5
Features p6
Surfiicecooking p8
Ovencooking p13
Howtooperate
the self-cleaningoven p20
Questions?
Usethe ProblemSolver p25
Your Direct Line to General Electric
The GE Answer CenteF800.626.2000
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GE NE RAl@EIECTRIC
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Contents
Before Using Your Range . . . . ...2
Safety Instructions . . . . . . . ...3.4
Installing and Leveling
Your Range . . . . . . . . . . . . . ...5
Energy-SavingTips . . . . . . . . ...5
FeaturesofYourRange . . . . ...6.7
SurfaceCooking . . . . . . . . . . . ...8
HomeCanningTips . . . . . . . . ...9
SurfaceCookingChart . . . ...10.11
Automatic Timer and Clock . ...12
UsingYourOven . . . . . . . . . . ...13
HowtoBakeandTimeBake . ...14
HowtoRoast . . . . . . . . . . . . . ...15
BakingChart . . . . . . . . . . ...16.17
RoastingChart . . . . . . . . . . . ...17
HowtoBroil . . . . . . . . . . . . . ...18
BroilingChart . . . . . . . . . . . . ...19
Operating the
Self-CleaningOven . . . ...20.21
RemovableOvenDoor . . . . . ...22
How to Care for
YourRange . . . . . . . . . ...22.23
CleaningChart . . . . . . . . . . . ...24
TheProblemSolver . . . . . . . ...25
IfYouNeedService . . . . . . . ...27
Warranty . . . . . . . . . ..BackCover
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
General Electric Company
Appliance Park
Louisville, KY 40225
Write down the model
and serial numbers.
You’ll find them on alabel on
the front of the range behind the
oven door.
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
adamaged range ...
Immediately contact the dealer (or
builder) that sold you the range.
Save time and money.
Before you request
service...
Check the Problem Solver on
page 25. It lists minor causes of
operating problems that you can
correct yourself.

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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.
cBe sure your appliance is
properly installed and grounded
by aqualified 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 aqualified technician.
●Before performing any service,
DISCONNECT THE RANGE
POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION
PANEL BY REMOVING THE
FUSE OR SWI~HING 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 range top. They could
damage the range and even tip it
over, causing severe personal
injury.
●CAUTION: DO NOT STORE
ITEMS OF INTEREST TO
CHILDREN IN CABINETS
ABOVE ARANGE OR ON THE
BACKSPLASH OF ARANGE–
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 potholders-moist
or damp potholders on hot surfaces
may result in bums from steam. Do
not let potholders touch hot heating ●
elements. Do not use atowel or
other bulky cloth.
●Never use your appliance for
warming or heating the room.
●Storage in or on appliance—
Flammable materials should not be
stored in an oven or near surface
units.
●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 aflaming
pan. Smother flaming pan on
surface unit by covering pan
completely with well-fitting lid,
cookie sheet or flat tray. Flaming
grease outside apan can be put
out by covering with baking soda
or, if available, amulti-purpose
dry chemical or foam.
●Do not touch heating elements
or interior surface of oven. These
surfaces may be hot enough to bum
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 and areas facing the
cooktop, oven vent opening and
surfaces near the opening, and
crevices around the oven door.
Remember: The inside surface of
the oven may be hot when the door
is opened.
●When cooking pork, follow our
directions exactly and always cook
the meat to 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 on next page)
3

IMPORT~T SAFETY INSTRUCTIONS (Continued)
Oven
.Stand away from range when
opening oven door. Hot air or
steam which escapes can cause
burns to hands, face and/or 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 ducts
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 potholder contact
heating units in the oven.
●Pulling out shelf to the shelf
stop is aconvenience 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 oven, follow the
manufacturer’s directions.
●Do not use your oven to dry
newspapers. If overheated, they
can catch fire.
Self-Cleaning Oven
●Do not clean door gasket. The
door gasket is essential for agood
seal. Care should be taken not to
rub, damage or move the gasket.
.Do not use oven cleaners. No
commercial oven cleaner or oven
liner protective coating of any kind
should be used in or around any
part of the oven.
●Clean only parts listed in this
Use and Care Book.
●Before self-cleaning the oven9
remove broiler pan and other
utensils.
Surface Cooking Units
●Use proper pan size—This
appliance is equipped with one or
more surface units of different size.
Select utensils having flat bottoms
large enough to cover the surface
unit heating element. The use of
undersized utensils will expose
aportion of the heating element
to direct contact and may result
in ignition of clothing. Proper
relationship of utensil to burner
will also improve efficiency.
●Never leave surface units
unattended at high heat settings.
Boilover causes smoking and
greasy spillovers that may catch
on fire. -
●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 ashock, fire
hazard or damage to the range.
●Only certain types of glass3
glass/ceramic, earthenware or
other glazed containers are
suitable for range-top service;
others may break because of the
sudden change in temperature. (See
section on “Surface Cooking” for
suggestions.)
●To minimize burns, ignition of
flammable materials, and spillage,
the handle of acontainer should
be turned toward the center of the
range without extending over
nearby surface units.
sDon’t immerse or soak
removable surface units. Don’t
put them in adishwasher.
●Alwaysturn surface unit to ,-
OFF before removing utensil. ‘: .
●Keep an eyeon foods being
fried at HIGH or MEDIUM
HIGH heats.
●To avoid the possibility of
aburn 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
removethe unit.
●When flaming foods 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 acombination 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.
SAVETHESE
INSTRUCTIONS
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Installing
YourRange
Your range, like many other
household items, is heavy and
can settle into soft floor coverings
such as cushioned vinyl or
carpeting. When moving the range
on this type of flooring, use care,
and it is recommended that these
simple and inexpensive instructions
be followed.
The range should be installed on
asheet of plywood (or similar
material) as follows: When the
jloor covering ends at the front of
the range, the area that the range
will rest on should be built up with
plywood to the same level or higher
than the floor covering. This will
allow the range to be moved for
cleaning or servicing.
Levelingthe
Range
Leveling screws are located on
each corner of the base of the
mnge. Remove the bottom drawer
and you can level the range on
an uneven floor with the use of
anutdriver.
To remove drawer, pull drawer
out all the way, tilt up the front
and take it out. To replace
drawer, insert glides at back of
drawer beyond stop on range glides.
Lifi drawer if necessary to insert
easily. Let front of drawer down,
then push into close.
Energy-Saving‘Iips
Surface Cooking
●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 the
shell, bring water to boil, then turn
to OFF position to complete the
cooking.
●Use correct heat for cooking task:
HIGH—to start cooking (if time
allows, do not use HIGH heat to
start) .
MEDIUM HI—quick browning.
MEDIUM–slow frying.
LOW-finish cooking most
quantities, simmer-double boiler
heat, finish cooking, and special
for small quantities.
WARM-to maintain serving
temperature of most foods.
.When boiling water for tea or
coff=, heat only amount needed.
It is not economical to boil a
container full of water for one or
two cups.
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 atime as possible when it is
opened.
●Be sure to wipe up excess spillage
before starting the self-cleaning
operation.
●Cook complete oven meals
instead of just one food item.
Potatoes, other vegetables, and
some desserts will cook together
with amain-dish casserole, meat
loaf, chicken or roast. Choose
foods that cook at the same
temperature and in approximately
the same time.
●Use residual heat in the oven
whenever possible to finish
cooking casseroles, oven meals,
etc. Also add rolls or precooked
desserts to warm oven, using
residual heat to warm them.

Features ofYour Range
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Model JB390G
Model JB391G
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Explained
Feature Index on page JB390G JB391G
1Model and Serial Numbers I2I●I●
2Surface Unit Controls I8I414
3Surface Unit ON Indicator Lights I8I2I2
4Oven Set (Clean) Control I20 I●I●
5Oven Temp (Clean) Control I13 I●I●
6Oven Cycling Light I13 I●I●
7Automatic Oven Timer, Clock and 12 ●●
Minute Timer
8Door Latch I20
9Door Latch Release I20 +
10 Door Locked Light I20 I●I●
11 Oven Cleaning Light 1201@ I●
12 Plug-In Calrod” Surface Units 22 ●●
(two 6-in., two 8-in. May be removed
when cleaning under units. )
13 Chrome Drip Pans 22 4
14 Chrome Trim Rings and Aluminum 22 4
Drip Pans
15 Oven Vent Duct (Located under
right rear surface unit. )1221010
16 Oven Interior Light (Comes on
automatically when door is opened.) 1221010
17 Oven Light Switch 13 ●●
18 Broil Unit 18 ●●
19 Bake Unit (Maybe lifted gently for 14 ●●
wiping oven floor, )
20 Oven Shelves 13 22
21 Oven Shelf Supports (Letters A, B, 13
C&Dindicate cooking positions for
shelves as recommended on cooking
charts. )
22 Broiler Pan and Rack (Do not clean I18
in Self-Clean oven. )
23 Storage Drawer I22
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Surface Cooking
See Surface Cooking Chart on pages 10 and IL
Surface Cooking with
Infinite Heat Controls
Your surface units and controls are
designed to give you an infinite
choice of heat settings for surface
unit cooking.
At both OFF and HIGH positions,
there is aslight detent so control
“clicks” at these positions; “click”
on HIGH marks the highest setting;
the lowest setting is between the
words LOW and OFF. In aquiet
kitchen, you may hear slight
“clicking” sounds during cooking,
indicating heat settings selected are
being maintained.
Switching heat to higher settings
always shows aquicker 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 in to set
only from OFF position. When
control is in any position other
than OFF, it maybe 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 Heats
HI
MED
HI
MED
LOW
WM
Quick start for cooking;
bring water to boil.
Fast fry, pan broil; maintain
fast boil on large amount of
food.
Saute and brown; maintain
slow boil on large amount
of food.
Cook after starting at
HIGH; cook with little
water in covered pan.
Steam rice, cereal; maintain
serving temperature of most
foods.
NOTE:
1. At HIGH or MED HI, never leave
food unattended. Boilovers cause
smoking; greasy spillovers may
catch fire.
2. At WARM or LOW, melt
chocolate or butter on small unit.
7.
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Questions&Answers
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Q. May Ican foods and preserves
on my surface units?
A. Yes,but only use utensils
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 your Calrod@ 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 Icover my drip pans with
foil?
A. No. Clean as recommended in
Cleaning Chart.
Q. Can Iuse special cooking
equipment, like an oriental wok
on any surface units?
A. Utensils without flat surfaces
are not recommended. The life of
your surface unit can be shortened
and the range top can be damaged
from the high heat needed for this
type of cooking.
Q. Why am Inot getting the heat
Ineed from my units eventhough
Ihave the knobs on the right
setting?
A. After turning surface unit off
and making sure it is cool, check to
make sure that your plug-in units
are securely fastened into the
surface connection.
Q. Why do my utensils tilt when I
place them on the surface unit?
A. Because the surface unit is not
flat. Make sure that the “feet” on
your Calrod” units are sitting
tightly in the range top indentation
and the outer edge of the drip pan is
flat on the range surface.
Q. Why is the porcelain finish on
my containers coming off?
A. If you set your Calrod@ unit
higher than required for the
container material, and leave it, the
finish may smoke, crack, pop or
bum, depending on the pot or pan.
Also, atoo high heat for long
periods, and small amounts of dry
food, may damage the finish.
HomeCanning Tips
Canning should be done on
cooktop only.
In surface cooking of foods other
than canning, the use of large-
diameter utensils (extending more
than l-inch beyond edge of drip pan)
is not recommended. However,
when canning with water-bath or
pressure canner, large-diameter
utensils may be used. This is
because boiling water temperatures
(even under pressure) are not
harmful to cooktop surfaces
surrounding heating unit.
HOWEVER, DO NOT USE
LARGE DIAMETER CANNERS
OR OTHER LARGE DIAMETER
UTENSILS FOR FRYING OR
BOILING FOODS (YI’HER 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 surrounding
heating units.
Observe Following Points
in Canning:
1. Bring water to boil on HIGH
heat, then after boiling has begun,
adjust heat to lowest setting to
maintain boil (saves energy and
uses surface unit best.)
2. Be sure canner fits over center of
surface unit. If your range does not
allow canner to be centered on
surface unit, use smaller-diameter
containers for good taming results.
3. Flat-bottomed canners give best
canning results. Be sure bottom of
canner is flat, or slight indentation
fits snugly over surfhce unit. Canners
with flanged or rippled bottoms
(often found in enamelware) are
not recommended.
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4. When cannning, use recipes
from reputable sources. Reliable
recipes are available from the
manufacturer of your canner;
manufacturers of glass jars for
cannning, such as Ball and Kerr;
and the United States Department
of Agriculture Extension Service.
5. Remember, in following the
recipes, that canning is aprocess
that generates large amounts of
steam. Be careful while canning to
prevent burns from steam or heat.
NOI’E: If your range is being
operated on low power (voltage),
canning may take longer than
expected, even though directions
have been carefully followed. The
process may be improved by:
(1)using apressure canner, and
(2) for fastest heating of large water
quantities, begin with H~ tap
water.

Surface Cooking Chart
Cookware Tips Use non-stick or coated metal
cookware. Flat ground pyroceram
saucepans or skillets coated on the
bottom with aluminum generally
cook evenly. Use glass saucepans
with heat-spreading trivets
available for that purpose.
.fitting lids. Match size of saucepan
to size of surface unit. Apan that
extends more than 1”beyond the
edge of the drip pan traps heat
which causes “crazing” (fine
hairline cracks) on porcelain,
and discoloration ranging from
blue to dark gray on chrome,
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1. Use medium-or heavy-weight
cookware. Aluminum cookware
conducts heat faster than other
metals. Cast iron and coated cast
iron cookware is slow to absorb
heat, but generally cooks evenly at
LOW or MEDIUM settings. Steel
pans may cook evenly if not
combined with other metals.
2. To conserve the most cooking
energy, pans should be flat on the
bottom, have straight sides and tight
Setting to Complete
Cookin~
Directions and Setting
to Start CookingFood Cookware Comments
Cereal
Cornmeal, grits,
wdtmeal Covered
Saucepan HI. In covered pan bring water to boil before adding
cereal.
LOW or WM, then add
cereal. Finish timing
according to package
directions.
MED. to cook Ior 2min.
to completely blend
inmedients.
Cereals bubble and expand as
they cook; use large enough
saucepan to prevent boil over.
Cocoa Uncovered
Saucepan HI. Stir together water or
milk, cocoa ingredients.
Brin~ iust to aboil.
Milk boils over rapidly. Watch as
boiling point apprwdches.
coffee Percolator HI. At first perk, switch
heat to LOW. LOW to maintain gentle
but steady perk. Percolate 8to 10min. for 8
cups. less for fewer cups.
Eggs
Cooked in shell Covered
Saucepan HI. Cover eggs with cool water. Cover pan, cook
until steaming.
MED HI. Melt butter, add
eggs and cover skillet.
LOW. Cook only 3to 4
min. for soft cooked; 15
min. for hard cooked.
Continue cooking at MED
HI until whites arc just set,
about 3to 5min.
LOW. then add eggs.
When bottom of eggs
have just set. carefully
turn over to cook other
side.
Covered
Skillet
Fried sunny-side-up If you do not cover skillet, baste
e~s with fat to cook tops evenly.
Fried over easy Uncovered
Skillet HI. Melt butter,
Covered
Skillet HI. In covered pan bring
water to aboil. LOW. Carefully add eggs. Cook uncovered about 5
min. at MED H].
Poached
Scrambled or omelets
Remove cooked eggs with slotted
spoon or pancake turner.
Uncovered
Skillet HI. Heat butter until light golden in color. MED. Add egg mixture.
Cook, stirring to desired
doneness.
Eggs continue to set slightly after
cooking. For omelet do not stir
last few minutes. When set fold
in half.
Fruits Covered
Saucepan HI. In covered pan bring fruit and water to boil. LOW. Stir occasionally
and check for sticking Fresh fruit: Use 1/4to 1/2 cup
water per pound of fruit.
Dried fruit: Use water as package
directs. Time depends on whether
fruit has been presoaked. If not,
allow more cooking time.
Meats, Fbultry
Braised: %t roasts of
beef. lamb or veal;
pork steaks and
chops
Covered
Skillet HI. Melt fat, then add meat.
Switch to MED HI to
brown meat. Add water or
other liquid.
LOW. Simmer until fork
tender. 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 1to 2-in.: 1to
2hrs. Beef Stew: 2to 3hrs.
Pot Roast: 2% to 4hrs.
Pan frying is best for thin steaks
and chops. If rare is desired, pre-
heat skillet before adding meat.
HI. Preheat skillet, then MED HI or MED. Brown
and cook to desired
doneness. turning over
as needed.
F+m-fried: Tender
chops; thin steaks up
to 3/4-in.; minute
steaks; hamburgers;
franks and sausage;
thin fish fillets
Uncovered
Skillet grease lightly.
10
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3. Deep Fat Frying. Do not overfill
kettle with fat that may spill over
when adding food. Frosty foods
bubble vigorously. Watch foods
frying at HIGH temperatures and
keep range and hood clean from OVER 1“
accumulated grease.
Dbwctions and Setting
to Start Cooking Setting to Complete
Cooking
CookwareFood Comments
Fried Chicken Covered
Skillet HI. Melt fat. Switch to MED
HI to brown chicken. LOW. Cover skillet and
cook until tender.
Uncover last few minutes.
For crisp dry chicken, cover only
after switching to LOW for 10
min. Uncover and cook, turning
occasionally 10to 20 min.
Pan broiled bacon Uncovered
Skillet HI. In cold skillet, arrange
bacon slices. Cook just
until starting to sizzle.
HI. Melt fat. Switch to MED
to brown slowly.
MED HI. Cook, turning
wer as needed. Amore attention-free method is to start and cook at MED.
Sauteed: Less tender
thin steaks (chuck,
round, etc.); liver;
thick or whole fish
Simmered or stewed
meat; chicken; corned
beefi smoked pork;
stewing beef; tongue:
etc.
Melting chocolate,
butter,
marshmallows
Covered
Skillet LOW. Cover and cook
until tender. Meat may be breaded or marinated in sauce before frying.
Covered
Dutch Oven.
Kett Ie or
Large
Saucetxm
HI. Cover meat with water
and cover pan or kettle.
Cook until steaming.
LOW. Cook until fork
tender. (Water should
slowly boil), For very large
loads, medium heat may
be needed.
Add salt or other seasoning
before cooking if meat has not
been smoked or otherwise
cured.
Small
Covered
Saucepan.
Usc small
surface unit
WM. Allow 10to 15min. to
melt through. Stir to smooth, When melting marshmallows. add milk or water.
Rmcakes or
French toast Skillet or Griddle MED HI. Heat skillet 8to
10min. Grease lightly. Cook 2to 3min. per side. Thick batter takes slightly longer
time. Turn over pancakes when
bubbles rise to surface.
Pasta
Noodles or spaghetti Covered
Large kettle
or Pot
HI. In covered kettle, bring
salted water to aboil,
uncover and add pasta
slowly so boiling does not
stop.
MED HI. Cook uncovered
until tender. For large
amounts, HI may be
needed to keep water at
rolling boil throughout
entire cooking time.
Use large enough kettle to
prevent boilover. Pasta doubles
in size when cooked.
Pressure Cooking Pressure
Cooker or
Canner
HI. Heat until first jiggle is
heard. MED HI for foods cooking
10min. or less. MED for
foods over 10min.
Cooker should jiggle 2to 3times
per minute.
Puddings, Sauces,
Candies, Frostings Uncovered
Saucepan HI. Bring just to boil. LOW. To finish cooking. Stir frequently to prevent sticking.
Vegetables
Fresh Covered Saucepan HI. Measure 1/2to l-in.
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.
MED. Cook l-lb. 10to 30
or more min., depending
on tenderness of vegetable.
Uncovered pan requires more
water and longer time.
Covered
Saucepan LOW. Cook according to time on package. Break up or stir as needed while cooking.
Frozen
Turn wer or stir vegetable as
necessary for even browning.
Sauteed: Onions:
green peppers: mush-
rooms; celery; etc.
Rice and Grits
Uncwered
Skillet MED. Add vegetable.
Cook until desired
tenderness is reached.
Covered
Saucepan WM. Cwer and cook according to time. Triple in volume after cooking.
Time at WM. Rice: 1cup rice and
2cups water-25 reins. Grits: 1
cup grits and 4cups water-40
min.
HI. Bring salted water to a
boil.
11
. . . -.

Automatic Timer and Clock
The automatic timer and clock on
your range are helpful devices that
serve several purposes.
Ii) Set the Clocli
Push in the center knob of the
Minute Timer and turn knob in
either direction to set the Digital
Clock numerals to the correct time,
(After setting the clock, let the
knob out. and turn the Minute
Timer pointer to OFF.)
The Minute Timer is the large dial
to the left of the digital clock. Use
it to time all your precise cooking
operations. This dial also sets or
changes the digital clock.
TO SET THE MINUTE TIMER,
turn the center knob clockwise,
)i’ifhouf pushing in, until pointer
reaches number of minutes you
wish to time (up to 60).
Time Bake uses
llutomatic Tkner
Using Automatic Timer, you can
TIME BAKE with the oven starting
immediately and turning off at the
Stop Time set or you can set both
Start and Stop dials to automatically
start and stop oven at alater time of
day. It takes the worry out of not
being home to start or stop the oven.
Setting the dials for TIME BAKE is
explained in detail on page 14.
Self-Ciean Uses
The self-cleaning function uses the
Automatic Timer to set the length of
time needed to clean, whether you
wish to clean immediately or delay
the cleaning. By setting the Start
and/or Stop dials, you may choose
to begin immediately or clean at
low energy times during the night.
Full explanations of setting the Start
and Stop dials for self-cleaning are
described on pages 20 and 21.
@iestions and ~lls~vers .S’
Q. How can Iuse my Minute -
‘13merto 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 Iwish
to use the Automatic Timer for
baking?
A. Yes,if you wish to set the Start
or Stop dials to turn on and off at
set times during timed functions.
Q. Can Iuse the Minute Timer
during oven cooking?
A. The Minute Timer can be used
during any cooking function. The
Automatic Timers (Start and Stop
dials) are used with TIME BAKE
function only.
Q. Can Ichange the clock while
I’m Time Cooking in the oven?
A. No. 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 time.
*
‘.
#
12
.—

.-
,“
I
. . F’
Using Your Oven
Before Using Your Oven
1. Look at the controls. Be sure
you understand how to set them
properly. Read over the directions
for the Automatic Oven Timer so
you understand its use with the
controls.
2. Check oven interior. Look at
the shelves. Take apractice run at
removing and replacing them
properly, to give sure, sturdy
support.
3. Read over information and tips
that follow.
4. Keep this book handy so you can
refer to it, especially during the
first weeks of getting acquainted
with your range.
Oven Controls
The controls for the oven are
marked OVEN SET and OVEN
TEMP. The OVEN SET control has
settings for BAKE, TIME BAKE,
BROIL, CLEAN and OFF. When
you turn the knob to the desired
setting, the proper heating units are
then activated for that operation.
The OVEN TEMP control maintains
the temperature you set, from
WARM (150”F.)to BROIL (550”F.)
and also at CLEAN (880”F.).
Oven Cycling Light
The Oven Cycling Light glows
until the oven reaches your selected
temperature, then goes off and on
with the oven unit(s) during cooking.
PREHEATING the oven, even to
high temperature settings, is speedy
—rarely more than about 10minutes.
Preheat the oven only when
necessary. Most foods will cook
satisfactorily without preheating.
If you find preheating is necessary,
keep an eye on the indicator light
and put food in the oven promptly
after the light goes out.
Oven Temp Setting for Normal Cooking
IMPORTANT: The OVEN
TEMP control has ablue pointer
that is used only for CLEAN. For
normal cooking, line up the desired
temperatures (marked on the outer
edge of the control knob) with the
index marker located immediately
above the control.
For CLEAN, rotate the knob to the
right until blue pointer is pointing
up, toward Index Marker. When
position is reached, knob should
snap into position.
Oven Interior Shelves
The shelves are designed with stop-
Iocks so that when placed correctly
on the shelf supports, they (a) will
stop before coming completely from
the oven, and (b) will not tilt when
removing food from or placing food
on them.
To remove shelf from the oven, lift
up rear of shelf, pull forward with
stop-locks (curved extension under
shelf) along top of shelf supports.
Be certain that shelf is cool before
touching.
To replace shelf in oven, insert
shelf with stop-locks resting on
shelf supports. Push shelf toward
rear of oven; it will fall into place.
When shelf is in proper position,
stop-locks on shelf will run under
shelf support when shelf is pulled
forward.
Shelf Positions
The oven has four shelf supports—
A(bottom), B, Cand D(top),
Shelf positions for cooking food
are suggested on Baking, Roasting
and Broiling pages.
Oven Light
The light comes on automatically
when the door is opened. Use
switch on front of door to turn light
on and off when door is closed.
13
I

HOI.TtoBake and Time Bake
See Baking Chart on pages 16 and 17.
When cooking afood for the
first time in your new oven, use the
time given on recipes as aguide.
Oven thermostats may “drift” from
the factory setting over the years,
and 5- to 10-minute differences in
timing between an old and new oven
are not unusual. You might think
your new oven is not performing
satisfactorily; however, it has been
set correctly at the factory and is
more likely to be accurate than the
oven it replaced.
Ho\v to Set lbur Range
1. Place food in oven, being sure to
leave about 1“between pans and
oven walls for good circulation of
heat. Close oven door, and avoid
frequent door openings during
baking to prevent undesirable
results.
2. Turn OVEN SET knob to BAKE
and OVEN TEMP knob to
temperature on recipe or Baking
Chart.
3. Check food for doneness at
minimum time on recipe. Cook
longer if necessary. Switch off
heat and remove foods.
HOW to Time Bake
The oven timer controls are
designed to turn the oven on and
off automatically at specific times
you want baking to start and stop.
Your Time Bake options:
ImmediateStart&AutomaticStop.
Oven turns on right away and turns
off automatically at your preset
stop time.
Delay Start &Stop. Oven
automatically turns on later at
your preset start time and turns off
at your preset stop time.
Remember when setting stop time
that time-baked foods will continue
cooking after the oven turns off.
How to Set Immediate
Start &Automatic Stop
Beforebeginning, make surethe
rangeclock showsthe correcttime
of day.
1. To set Stop Tree, push in knob
on Stop dial and turn pointer to
time you want oven to turn offi for
example, 6:00. The Start dial should
beat the same position as the time
of day on clock.
1. To set Start Time, push in knob
on Start dial and turn pointer to
time you want oven to turn on; for
example, 3:30.
2. To set Stop Time, push in knob
on Stop dial and turn pointer to
time you want oven to turn offi for
example, 6:00. This means your
recipe called for 2% hours of
baking time.
NOTE: Time on Stop dial must be
later than time shown on range clock
and Start dial.
3. TurnOVEN SET knob to
TIME BAKE. Turn OVEN TEMP
knob to 250”F. or recommended
temperature.
Place food in oven, close the door
and the oven will be turned on and
off automatically at the times you
have set. Turn OVEN SET to-OFF
and remove food from oven.
2. Turn OVEN SET knob to TIME
BAKE. Turn OVEN TEMP knob to
desired oven temperature; for
example, 250”F.
14

Howto Roast
See Roasting Chart on I%ge17.
Roasting is cooking by dry heat.
Tender meat or poultry can be
roasted uncovered in your oven.
Roasting temperatures, which
should be low and steady, keep
spattering to aminimum. When
roasting, it is not necessary to
sear, baste, cover or add water
to your meat.
Roasting is really abaking
procedure used for meats. Therefore,
oven controls are set to BAKE or
TIME BAKE. (You may hear a
slight clicking sound, indicating
the oven is working properly.)
Roasting is easy; just follow these
steps:
Step 1:Check weight of meat, and
place, fat side up, on roasting rack
in ashallow pan. (Broiler pan with
rack is agood pan for this. )Line
broiler pan with aluminum foil when
using pan for marinating, cooking
with fruits, cooking heavily cured
meats, or for basting food during
cooking. Avoid spilling these
materials on oven liner or door.
Step 2: Place in oven on shelf in
Aor Bposition. No preheating is
necessary.
Step 3: Turn OVEN SET to BAKE
and OVEN TEMP to 325”F. Small
poultry may be cooked at 375”F.
for best browning.
Step 4: Most meats continue to
cook slightly while standing, after
being removed from the oven. For
rareor medium internal doneness,
if meat is to stand 10-20 minutes
while making gravy, or for easier
carving, you may wish to remove
meat from oven when internal
temperature is 5-10”F. below
temperature suggested on chart.
If no standing is planned, cook
meat to suggested temperature on
chart on page 17.
NCYI’E:You may wish to use TIME
BAKE, as described on preceding
page, 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.
For Frozen Roasts
●Frozen roasts of beef, pork.
lamb, etc., can be started without
thawing, but allow 10-25 minutes
per pound additional time (10
minutes per pound for roasts under
5pounds, more time for larger
roasts).
cThaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions given
on packer’s label.
Questions &Answers
Q. Is it necessary to check
for doneness with ameat
thermometer?
A. Checking the finished internal
temperature at the completion of
cooking time is recommended.
Temperatures are shown on
Roasting Chart on page 17.For
roasts over 8lbs., cooked at 300”F.
with reduced time, check with
thermometer at half-hour intervals
after half the time has passed.
Q. Why is my roast crumbling
when Itry to carve it?
A. Roasts are easier to slice if
allowed to cool 10to 20 minutes
after removing from oven. Be sure
to cut across the grain of the meat.
Q. Do Ineed to preheat my
oven each time Icook a roast
or poultry?
A. Itis rarely necessary to preheat
your oven, only for very small
roasts, which cook ashort length
of time.
Q. When buying aroast, are
there any special tips that would
help me cook it more evenly?
A. Yes.Buy aroast as even in
thickness as possible, or buy rolled
roasts.
Q. Can Iseal the sides of my foil
“tent” when roasting aturkey?
A. Sealing the foil will steam the
meat. Leaving it unsealed allows the
air to circulate and brown the meat.
15
I

Baking Chart
Baking
1. Aluminum pans conduct heat 2. Dark or non-shiny finishes, also 3. Preheating the oven is not always
quickly. For most conventional glass and pyroceram, generally necessary, especially for foods
baking, light shiny finishes give absorb heat which may result in which cook longer than 30 to 40
best results because they help dry, crisp crusts. Reduce oven heat minutes. For food with short
prevent overbrowning in the time 25° if lighter crusts are desired. cooking times, preheating gives
it takes for heat to cook the center Preheat cast iron for baking some best appearance and crispness.
areas. Dull (satin-finish) bottom foods for rapid browning ~hen -. .
4. Open the oven door to check
food as little as possible to prevent
uneven heating and to save energy.
surfaces of pans are recommended food is add~d.
for cake pans and pie plates to be
sure those areas brown completely.
COokware Oven Temperatures
Shelf
Positions Time,
Minutes
Food Comments
Bread
Biscuits (Y~-in.thick) Shiny Cookie Sheet
Shiny Metal P~n with
stitin-tinish bottom
Cast Iron or Glass
Shiny Metal P~n with
stitin-iinish bottom
Shiny Metal Muffin Pdns
Deep GliIss or Cast Iron Cups
Metal or Glass Loaf Pdns
Metal or GliIss Lo~f Pdns
Shiny Oblong or Mufiin P~ns
Shiny Oblonx or Muffin P~ns
400°-4750
B, C
B, A
B
B
A, B
B
B
A. B
A, B
B. A
15-20
~().q()
20-40
45-55
~()-~()
45-60
45-60
45-60
10-25
~o-~()
30-55
10-15
45-60
Canned rctrigerti[cd biscuits take 2-4 min.
less time.
Colk cake 350°-4000
Corn bread or mu flins
Gingcrbreud 400°-4500
350° Preheat ctist Ir(m pm hw crisp crust.
Muffins
Popovers 400°-4250
375° Dccrcasc about 5min. for muffin mix.
Or bake at 450° ibr 25 min.. then at 3500
for 1O-I5mm.
Durk metal or glass give dccpcst
br~nvmng.
Quick loaf brctid
Yeast brcwl (2 Ioavcs) 350°-3750
375”-425°
375”-425°
350°-3750 For thm ro]ls. Shelf Bmuy bc used. l%! For thin rolls. Shelf Bmay bc used. ‘w
Plain rolls
Sweet rt)lls
Cakes
(w]thout shortcnmg)
Angel kwd
Jelly roll
Sponge
Cakes
Bundt cakes
Cupcakes
325°-3750
375°-4000
325°-3500
Aluminum Tube P~n
Metal Jelly Roll Pan
Metal or Ceramic Pan
A
B
A
Two piece pan is convenient
Line p~n with wuxcd paper.
325°-3500
350°-3750 45-65
20-25
2-4 hrs.
20-35
25-30
40-60
Metal or Ceramic Pan
Shiny Metal Muffin Pans
Metal or Glass Loaf or
Tube Pan
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Pan with
satin-finish bottom
Metal or Glass Loaf Pans
A, B
B
A, B
B
B
B
Paper liners produce more moist crusts.
275°-3000
350°-3750
Use 300° and Shelf Bfor small or
individual cakes.
Fruit cakes
Layer
350°-3750
Layer, chocolate
350°
Loaf
Cookies
Brownies
Drop Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
B, C
B, C
B, C
B, C
325°-3500
350°-4000 25-35 10-20
6-12
7-12
Bar cookies from mix use same time.
Use Shelf Cand increase temp. 25-50°
for more browning.
400°-4250
375°-4000
Refrigerator
Rolled or sliced
Fruits,
Other Desserts
Baked apples
Custard
350°-4000
300°-3500 30-60 30-60
50-90
Glass or Metal
Glass Custard Cups or
Casserole (set in pan of
hot water)
Glass Custard Cups or
Casserole
A, B, C
B
B
Reduce temp. to 300° for large custard.
Cook bread or rice pudding with
custard base 80 to 90 minutes.
325°
Puddings, rice and
custard 2
{.
t..
..
16

Baking Chart (continued)
/’ --7
~.a. .
i.
A
●
=..
r
Lfl”
Shelf IOven
Positions Temr)eratures ‘IIme,
MinutesCookware Comments
Food
Pies
Frozen Foil Pan on Cookie Sheet A1“400°-4250 45-70 Large pies use 400° and increase
time.
To quickly brown meringue use 400°
for 8-10min.
Custard fillings require lower temp..
longer time.
Meringue Spread to crust edges B, AI325°-3500 15-25
Glass or Satin-finish Metal
Glass or Satin-finish Metal
Glass or Satin-finish Metal
A, B400°-425”
B400°-4250
B450°
45-60
40-60
12-15
One crust
Two crust
Pastry Shell
Miscellaneous
Baked potatoes
Scalloped dishes
Souffles
Set on Oven Shelf
Glass or Metal
Glass
A, B, C325°-4000
A, B, C325°-3750
B300°-3500
60-90
30-60
30-75
Increase time for large amount or
size.
Roasting Chart
Roasting
1. Position oven shelf at Bfor
small-size roasts (3 to 7lbs. )and
at Afor larger roasts.
3. Remove fat and drippings as 5. Frozen roasts can be roasted
necessary. Baste as desired. conventionally by adding 10to 25
.
4. Standing time recommended minutes per pound more time than
for roasts is 10to 20 min. to allow given in chart for refrigerated
roasts. (10 minutes per pound for
roast to firm up and make it easier
to carve. Internal temperature will roasts under 5 pound s.) Defrost
poultry before roasting.
rise about 5° to 10°to compensate
2. Place meat fat-side-up or poultry
breast-side-up on broiler pan or
other shallow pan with trivet. Do
not cover. Do not stuff poultry until
just before roasting. Use meat
thermometer for most accurate
doneness. (Do not place
thermometer in stuffing.)
for temperature rise. If desired,
remove roast from oven at 5° to 10° -
less than temperature on chart.
Approximate Roasting Time
in Minutes per Pound Internal
TemperNure “F
Oven
Temperature
‘NW Doneness
3to 5-lbs. 6to tl-lbs.
24-30 18-22
30-35 22-25
35-45 28-33
21-25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
35-45 30-40
10reins. per lb. (any weight)
Under 10-lbs. 10to 15-lbs.
20-30 17-20
Meat
Tender cuts: rib, high quality
sirloin tip, rump or top round* 325°
325°
325°
325°
325°
325°
130°-1400
150°-1600
170”-185”
130°-140°
150°-160°
170°-1850
170°-1800
170°-180°
125°-1300
160°
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Lamb Leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, pre-cooked
Well Done:
Ham, raw
*For boneless rolled roasts over 6-in. thick,
add 5to 10min. per lb. to times given above.
3to 5-lbs. Over 5Ibs.
35-40 30-35
35-40
10 to 15lbs. Over 15lbs.
20-25 15-20
Poultry
Chicken or Duck
Chicken pieces
185°-1900
185°-1900
In thigh:
185°-190°
325°
375°
325°
Well Done:
Well Done:
Turkey Well Done:
17

HowtoBroil
See Broiling Chart on Page 19.
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 aminimum.
Step 1:If meat has fat or gristle near
edge, cut 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
range. Always use rack so fat drips
into broiler pan; otherwise juices
may become hot enough to catch
fire. Aluminum foil may be used to
line broiler pan and rack. But, be
CERTAIN to cut opening in foil, to
correspond with slits in the rack,
so fat drips into pan below.
Step 3: Position shelf on
recommended shelf position as
suggested on Broiling Chart on
page 19.Most broiling is done on
Cposition, but if your range is
connected to 208 volts, you may
wish to use higher position.
../
Step 4: Leave door ajar afew inches.
The door stays open by itself, yet
the proper temperature is maintained
in the oven.
Step 5: Turn both OVEN SET and
OVEN TEMP knobs to BROIL.
Pre-heating units is not necessary.
(See notes on Broiling Chart.)
I
Step 6: Turn food only once during
cooking. Time foods for first side
as on Broiling Chart.
Turn food, then use times given for
second side as aguide to p~eferred
doneness. (Where two thicknesses
and times are given together, use
first times giv=n for thinnest food.)
Step %Turn OVEN SET knob to
OFF. Serve food immediately, and
leave pan outside oven to cool
during meal for easiest cleaning.
Questions &Answers
Q. Should Ileave the door ajar
when broiling chicken?
A. No. The door should be closed
when cooking chicken, and shelf
position “A” is recommended.
Q. May Iuse aluminum foil to
line the broiler pan and rack?
A. Yes,if you mold foil thoroughly
to broiler rack, slitting it to conform
.to slits in rack. Slits permit proper
drainage of meat juices into broiler
pan, minimizing smoking and
spattering and preventing possibility
of fire from overheated drippings.
Do not place asheet of foil on the
oven shelf. To do so may result in
improperly cooked food and
possible damage to oven finish.
Q. When broiling, is it necessary
to always use arack 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 dryer. Juices
are protected by the rack and stay
cooler, thus preventing excessive
spatter and smoking.
Q. Should Isalt the meat before
broiling?
A. No. Salt drdws out the juices
and allows them to evaporate.
Always salt after cooking. Turn
meat with tongs; piercing meat
with afork 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 10minutes 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 Broil Chart in this book. Turn
food only once during broiling.
Q. Do Ineed 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 cool enough to prevent
meat sticking to the surface. However,
spraying the broiler rack lightly
before cooking, with avegetable
cooking spray, will make clean-up
easier.
18

Broiling Chart
,x-’
,
,q,
,“
i.. . .
d
b
.
‘k;
1. Always use broiler pan and rack
that came with your range. It is
designed to minimize smoking and
spattering by trapping juices in the
shielded lower part of the pan.
2. Oven door should be be ajar
for most foods; there is aspecial
position on door which holds door
open correctly.
3. For steaks and chops, slash fat
evenly around outside edges of meat.
the meat. Use tongs to turn meat
over to prevent piercing meat and
losing juices.
4. If desired, marinate meats or
chicken before broiling. Or, brush
with barbecue sauce last 5to 10
minutes only.
5. When arranging food on pan,
do not let fatty edges hang over
sides, which could soil oven with
dripping fat.
foods or to increase browning,
preheat if desired.
7. Frozen Steaks can be broiled
conventionally by positioning oven
shelf at next lower shelf position
and increasing cooking time given
in this chart 1%times per side.
8. If your range is connected to 208
volts, rare steaks may be broiled by
preheating broil heater and moving
oven shelf one position higher.
To slash, cut crosswise through 6. Broiler does not need to be pre-
outer fat surface just to the edge of heated. However, for very thin
Food
Bacon
Ground Beef
Well Done
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
Chicken
Bakery Products
Bread (Toast) or
T@stcr I%stries
English Muffins
Lobster tails
(6 to8-oz. each)
Fish
Ham slices
(precooked)
Pork chops
Well Done
Lamb chops
Medium
Well Done
Medium
Well Done
Wieners and similar
precooked sausages.
brat wurst
Quantity
andior Shelf First Side Second Side
Thickness %ition Time, Minutes Time, Minutes Comments
%-lb. (ubout 8c31/2 3V2 Arrange in single luyer.
thin slices)
l-lb. (4 patties) Space evenly.
‘/zto M-in. thick c74-5 Up to 8patties take about same time.
Iinch thick c7 7 Stcuks ICSSthun l-in. cook through
(1-l Y21bs.)c9 9 bctbre browning. Pm trying ]s
c13 13 rccommcnclccl.
1%-in. thick c10 7-8 Slash fut.
(2-2’/2 Ibs. )c15 14-16
c25 20-25
Iwhole A35 10-15 Rcducc times about 5-10 min. per side
(~t(,2~-lbs.), for cut-up chicken. Brush each side with
split lengthwise melted huttcr. Broil with skin SKJCdown first
ml broil with door closed.
2-4 slices c1Y2-2 Y2 Space cwmly. Plucc English rnut”tins
1pkg. (2) cut-side-up and brush with butter. if
2-split c3-4 desired.
Z-4 B13-16 Do not Cut through back of shell. Spread
turn open. Brush with melted butter
over before and after half time.
l-lb. fillets 1Ato c55Handle and turn very carefully.
IA-in. thick Brush with Icmon butter before und
during cooking if desired. Preheat
broiler to increase browning.
l-in. thick B88Increase times 5-10,min. per side
for 1‘A-in. thick or home cured.
2(%inch) c10 10 Slash lat.
2(1-in. thick) B13 13
about 1lb.
2(1 inch) c84-7 Slash fat.
about 10-12 oz. c10 10
2(11/2inch) c10 4-6
about 1lb. B17 12-14
l-lb. pkg. (10) c61-2 If desired. split sausages in half
lengthwise into 5to 6-in. pieces.
19
\

Operatingthe Self-CleaningOven
Recommended Cleaning
Time:
Moderate Soil—2 hours
(thin spills and light spatter)
Heavy Soil—3 hours
(heavy, greasy spills and spatter)
Before Setting Oven
Controls, Check These
Things:
Step 1:
Remove broiler pan, broiler rack
and other cookware from the oven.
(Oven shelves may be left in oven.
However, they may become gray
after several cleanings.)
Step 2:
Wipe up heavy soil on oven
bottom.
A.
B.
c.
D.
6
c
Oven Front Frame
Oven Door Gasket
Openings in Door
Oven Light
Step 3:
Clean spatters or spills on oven front
frame (A) and oven door outside
gasket (B) with adampened cloth.
I%lish with adry cloth. Do not clean
gasket (B). Do not allow water to
run down through openings in top of
door (C). Never use acommercial
oven cleaner in and around self-
cleaning oven.
Step 4:
Close oven door and make sure oven
light (D) is off.
Step5:
Aluminum drip pans canbe
cleaned automatically in the self-
cleaning oven, but they may
eventually change color. W@ off
boilovers that are not stuck on before
placing two pans, upside down, on
each oven shelf.
Caution:Chrometrim rings
around the surface units and
chromedrip pans should neverbe
cleanedin the selkleaning oven.
Neither should reflector pans of foil
or shiny chrome.
How to Set Oven
for Cleaning
Step 1:
Turn OVEN SET and OVEN TEMP
knobs to CLEAN. Controls will
snap into final position when the
CLEAN location is reached.
Step 2:
7\
Push and hold in LATCH RELEASE .;
BUTTON while sliding LA~H
HANDLE to the right until it is in
CLEAN position.
Step 3:
Set the automatic oven timer:
‘-h
‘+. ‘
●Make sure both therange clock
and the ST~ dial show the correct
time of day. When the START knob
is pushed in and turned, it will
“pop” into place when the time
shown on the range clock is
reached.
●Decide on cleaning hours
necessary-two hours for moderate
soil or three hours for heavy soil.
●Add these hours to present time
of day, then push in and turn S’IOP
(CLEAN) dial clockwise to this
desired time. CLEANING light
glows, showing cleaning is starting.
The LOCKED light will glow,
indicating oven i;hot and-the door
cannot be opened. Oven door and
window get hot during self-cleaning. ~-x
DO N~ TOUCH. -—&&#
.-
20