GE JB450GP Training manual

SelfiCleaning Electric Range
Contents
Aluminum Foil
20
Power Outage?
Anti-Tip Device
3,30,32 Problem Solver
28, 2:
Appliance Registration
2
Safety Instmctions
2-4
Canning Tips
11
Set the Clock
9
Care and Cleaning 25-27 Set the Timer
9
Clock/Timer 8,9
Surface Cookimz
10–13
Consumer Services
35 Control Settings
10
Energy-Saving Tips
5 Cookware Tips
12,13
Features
6,7
Surface Light
14
Installation Instructions
30-32
Surface Light Replacement 26
Leveling
5
3-in-1 Burners 10
Model and Serial Numbers
2
Warranty
Back Cover
Oven
14-25
Baking/Baking Guide
15-17
Broiling/Broiling Guide
20,21
Control Panel
8
Control Settings
8,15-24
Door Removal
25
Light; Bulb Replacement 14,25
Preheating 5,17
Roasting/Roasting Guide 18, 19
Self-Cleaning Instructions 22-24
Thermosbt Adjustment
24
GE Answer Centera
Vent Duct
25
80(7.626.2000
Models JB450GP
JB550GP
JB551GP
GE Appliances

Help us help you...
Before using your range,
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 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
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 yOLI 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
yoLl tire 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
IMPORTANT
SAFETY
INSTRUCTIONS
Read all instructions
before using this
appliance.
IMPORTANT
SAFETY NOTICE
The California Safe Drinking
Water and Toxic Enforcement
Act requires the Governor of
California to publish a list of
substances known to the state
to cause birth defects or other
reproductive harm, and
requires businesses to warn
customers of potential
exposure to such substances.
The fiberglass insulation in
self-clean ovens gives off a
very small amount of carbon
monoxide durirtg the cleaning
cycle. Exposure can be
minimized by venting with
an open window or using a
ventilation fan or hood.
k

IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
When using electrical
appliances, basic safety
precautions should be followed,
including the following:
s 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.
c 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
BY REMOVING THE FUSE
OR SWITCHING OFF THE
CIRCUIT BREAKER.
WARNING–A1l rawes
● $
r“
I!@
j.
A
;.&
can tip and
injury could
result. To
prevent
accidental
tipping of the
range, attach
it to the wall
and f1001” by
installing the
Anti-Tip
device supplied. (See Installation
Instructions.)
To check if the
device is installed and engaged
properly, carefully tip the range
forward until it engages the device.
If you pull the range out from the
wall for any reason, make sure
he device engages the range
when you push the range back.
● 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: 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 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.
c 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 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
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 on 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
and/or eyes.
● Don’t heat unopened food
containers in the oven.
Pressure could build up and
the container could burst,
causing an injury.
Q Keep oven vent duct
unobstructed.
c 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.
● When using cooking or
roasting bags in oven, follow
the manufacturer’s directions.
● Do not use your oven to dry
newspapers. If overheated,
they can catch fire.
Do not use oven for a storage
area. Items stored in an oven
can ignite.
Self-Cleaning Oven
● Do not clean door gasket.
The door gasket is essential
for a good 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
oven, remove broiler pan and
other cookware.
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 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 a shock, fire hazard or
damage to the range.
● Only certain types of glass,
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 the possibility
of burns, ignition of flammable
materials, and spillage, 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
M13D HI heat
settings.
c 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.
c Don’t immerse or soak
removable surface units.
Don’t put them in a
dishwasher. Do not self-clean
the surface units in the oven.
. When flaming foods are
under the hood, turn the fan
off. The fan, if operating, may
spread the flame.
Q Foods for frying should be
as dry as possible. Frost on
frozen foods or mois~ure on
fresh foods can
caL~sc hot fat to
bubble up and over sides
of pan.
Q 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. 01-
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
—

Installing
Your Range
Your range, like many other
household items, is heavy and
can settle into
sof”t floor
coverings such as cushioned
viny] or carpeting.
When moving
the ran:c on
this type of flooring,
use cw-e. anci it ii recommended
[hat these simple and inexpensive
instruction~ be f’ol iowwi.
The range sht~uld be installed on
a l/4-inch-thich
sheet of plywood
(or simiiar materiai ) as follows:
When theqfboi- coveri)lg ends at
the<jkont of-the range, the area
Iilat the range wiil rest on should
be built up with plywood to the
wme le~el or higilcr than the Iloor
coverin:. Ti~is mil 1 ailow the range
to bc nli~veci for cleaning or servicing.
For complete inf(n-mation. see the
Instaiiation Instructions in the back of
dlis booh.
Leveling the
Range
Leveiin: screws are located on
each comer of tile base of the
range. Remo\ e the bt~ttt)m drawer
anci yOLI can 1 c \e I [ ht3 rimge on an
1~11~~’~11 f]ool+ M ~th the LlSt2 Of a
nu[dri \’cr.
To remove dravver, pull drawer
out
all the way, tilt up the front
and take it out.
To replace
drawer, insert
glicies a( back of
drak] er bey(~nci st~~p on runge
iri i d~s. Lift dram cr i f IIe CISSSaI.y to
~+
inwrt easily. Let frt)nt of drawer
ciow ’n, then [?Ll\h i n to close.
One of the rear leteling screws
w’i i 1 engage the Anti-Tip device
( allow’ for s(~lne side to side
aci.j Ll St ill~ilt ) . A 1 low a 111 i n i l_ll Ll m
clearance ot’ l/8” imtw een the
l-~lllg~ anci the let e] illg SCI-CW that
is tc} be in~talltxi in[o the Anti-Tip
cielice.
Energy-Saving Tips
Surface Cooking
“ Use cookware of medium-weight
aluminum, with tight-fitting
covers. and tlat bottoms which
completely cover the heated
portion of the surface unit.
. Cook fresh vegetables with a
minimum amount of water in a
covered pan.
● ~~atch 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.
c Use residual heat with surface
cooking whenever possible. For
example, when cooking eggs in
their shells, bring water and eggs
to
a boil, then turn control knob to
OFF position and cover cookware
with
lid to complete the cooking.
c Use correct heat setting for
cooking task:
HI—-to start cooking (if time
allows, do not use high heat to
start).
MEDIUM HI—for quick
browning.
MED—for slow frying.
WARM—to finish cooking most
quantities, simmer-double boiler
heat, and special for small
quantities.
LO-to maintain serving
temperature of most foods.
. When boi 1 ing water for tea or
coffee, heat only amount needed.
It is not economical to boil a
container
fuil of water for one
or two CLIPS.
Oven Cooking
. Preheat oven only when
necessary. Most foods will cook
satisfactorily without preheating.
If you find preheating is necessary,
~]atch the electronic oven dispiay,
and put food in oven promptly
after the selected temperature is
displayed and the oven signals.
● 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,
● 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 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.
c Use residual heat in the o~en
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
9
U2
— —

Features of Your Range
JB450G
JB550G
JB551G
I
Broiler pan
(not included on all modeis)
I
———
&-
k---
.
6
‘+-
>
(Note: not all doors have windows)
-—-——.——.

Explained
Feature Index (not all models will have all features) on page
1 Surface Light Switch (on models so equipped)
14
2 Surface Unit Controls 10
3 Surface Unit “ON” Indicator Light 10
4 Oven Control, Clock and Timer 8-9
5 3-in-1 Surface Unit Control (on models so equipped)
10
6 Oven Vent Duct 25
(Located under right rear surface unit.)
7
Calrod@)Surface Unit, Trim Rings/Drip Pans 10, 26
(on models so equipped)
8 Model and Serial Numbers
2
9 Oven Interior Light (Comes on automatically 14,25
when door is opened.) (on models so equipped)
10 Oven Shelf (number may vary) 14,22, 27
11 Oven Shelf Supports
14
12 Bake Unit (May be lifted gently for wiping
15, 27
oven floor. )
13 Oven Light Switch (for models with oven window)
14
14 Storage Drawer (on models so equipped) 25,
27
15 Anti-Tip Device 3,5,30,32
(See Installation Instructions.)
16 Broil Unit
ZO, 27
17 Door Latch (Use for Self-Clean only.) 22,23
18 Surface Light (on models so equipped)
14, 26
19 Broiler Pan and Rack (Do not clean in
ZO, 21, 27
Self-Clean oven.) (on models so equipped)
—

Features of Your Oven Control
9
0
9 9 *9 9
&
.
&
:
1. INCREASE. Short taps to this
pad increase time or temperature
by small amounts. Press & hold
pad to increase time or temperature
by larger amounts.
2. DECREASE. Short taps to this
pad decrease time or temperature
by small amounts. Press & hold
pad to decrease time or temperature
by larger amounts.
3. BAKE. Touch this pad to select
bake function. Then tap or press
INCREASE or DECREASE pad
to display desired temperature.
4. BROIL. Touch 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.
5. CLEAN. Touch this pad to select
self-cleaning function. See
Self-Cleaning Instructions.
6. COOK TIME. Touch this pad
and then touch the INCREASE
or DECREASE pad to set the
amount of time you want your
food to cook. Touch 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.
8
b
&
7. 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.
8. CLOCK. Touch this pad before
setting the clock.
To set clock, first touch CLOCK
pad. “TIME” will flash in the
display. Tap INCREASE or
DECREASE pad to change the
time of day by small amounts.
Press & hold INCREASE or
DECREASE pad to change the
time of day by larger amounts.
9. TIMER. Touch this pad to
select timer function. The timer
does not control oven operations.
The timer can time up to 9 hours
and 55 minutes.
To set timer, first touch TIMER
pad. “TIMER” will flash in
the display. Tap INCREASE or
DECREASE pad to change the
time by small amounts. Press &
hold INCREASE or DECREASE
pad to change the time by
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 time set on the timer is less
than 1 hour. Press & hold TIMER
pad to clear timer.
&
10. CLEAIVOFF. Touch this pad
to cancel all oven operations except
clock and timer.
11. PROGRAM STATUS. Words
light up in the display to indicate
what is in time display.
Programmed information can be
displayed at any time by touching
the pad of the operation you want
to see. For example, you can
display the current time of day
while the timer is counting down
by touching the CLOCK pad.
12. TIME DISPLAY. Shows the
time of day, the times set for the
timer or automatic oven operation.
13. OVEN TEMPERATURE
AND BROIL DISPLAY. Shows
the oven temperature or the broil
setting selected.
14. FUNCTION INDICATORS.
Lights up to show whether oven is
in bake, broil or self-clean mode.

Oven Control, Clock
Clock
The clock must be set for the
automatic oven timing functions to
work properly. The time of day
cannot be changed during a TIME
BAKE or CLEAN cycle.
To Set the Clock
Step 1. Touch the CLOCK pad.
Step 2. Press INCREASE or
DECREASE pad to set the time of
Jay.
Step 3. Touch the CLOCK pad
to start.
Power Outage?
After a power outage, when power
is restored the display will flash
and time shown will no longer be
correct-for example, after a
5-minute power interruption the
clock will be 5 minutes slow. 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.
and Timer
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. Touch the TIMER pad.
Step 2. Press INCREASE or
DECREASE pad to set the amount
of time on timer.
The timer will start automatically
within a few seconds of releasing
the pad.
The timer, as you are setting it,
will display seconds until 60
seconds is reached.
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
Touch TIMER pad and then press
INCREASE or DECREASE pad
until the time you want shows on
the display.
To Cancel Timer
Press TIMER pad until the word
“TIMER” quits flashing on the
display (about 4 seconds).
Timer Tones
The timer tone is a steady signal
that repeats every 6 seconds until
you touch any operation. If you
would like to change the tone to a
set of 3 short beeps, press & hold
CLEAWOFF for 10 seconds.
To return the timer tone to a steady
repeating signal, press & hold
CLEAWOFF for 10 seconds.
Display Messages
If “door” appears on the display,
the oven door is in the locked
position. BAKE, BROIL and
COOK TIME cannot be set if the
door is in the locked position.
If “~’ and a number flash on
display, this indicates function
error code. If function error code
appears during the self-cleaning
function, check oven door
latch—
the latch handle may have been
moved, even if only slightly, from
the latched position. Make sure
handle is to the right as far as it
will go. Touch CLEAWOFF pad.
If function error code does not
clear, disconnect power to the
range and call for service.
9

Surface Cooking
See Surface Cooking Guide.
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 HI positions,
there is a slight niche so control
“clicks” at those positions; “click”
on HI marks the highest setting; the
lowest setting is between the words
LO and OFF. 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 counter-
clockwise 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 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
(Appearance may vary slightly)
HI—Quick start for cooking;
brings water to a boil.
MEDIUM HI—(Setting halfway
between HI and MED) Fast fry,
pan broil; maintains a fast boil on
large amounts of food.
MED—Saute and brown;
maintains a slow boil on large
amounts of food.
WARM—(Setting halfway
between MED and LO) Cook after
starting at HI; cooks with little
water in covered pan.
LO—Steam rice, cereal; maintains
serving temperature of most foods.
NOTE:
1. At HI, MEDIUM HI settings,
never leave food unattended.
Boilovers cause smoking; greasy
spillovers may catch fire.
2. At WARM, LO settings, melt
chocolate and butter on small
surface unit.
How to Use the 3-in-1 Unit
(on models so equipped)
This surface unit offers the
convenience of three units in one. The
unit may be used as an 8-inch, 6-
inch, or 4-inch unit to accommodate
any size cookware. Turn size selector
switch, next to surface unit control,
to 8’; 6“ or 4.” Then turn surface
unit control to desired heat setting.
Match unit size selection to size of
cookware.
LARGE-8-inch unit. Turn switch
to 8“ when using large cookware that
completely cover the unit (3-quart to
6-quart saucepans or 8- to 10-inch
skillet). Then select desired heat setting.
=H
COIL SIZE
“’+
MEDIUM-----6-inch unit. Turn switch
to 6“ when using medium-sized
cookware that do not completely
cover the unit (2- to 2 ‘/z-quart
saucepans or 6- to 7-inch skillets).
Then select desired heat setting.
SMALL-4-inch unit. Turn switch
to 4“ when using small cookware
about 4 inches in diameter (as a
1-
quart saucepan). Then select desired
heat setting.
10

Questions & Answers
Q. May I can foods and
.~reserves 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 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 I cover my drip pans
with foil?
A. No. Clean as recommended in
Cleaning Guide.
Q. Can Iuse special cooking
equipment, like an oriental wok,
on any surface units?
A. Cookware without flat surfaces
is 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 I not getting the
heat I need
f’rom my units even
though I have 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 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
CalrodK units are sitting
tightly in the range top indentation
and the reflector ring is flat on the
range surface.
Q. Why is the porcelain finish on
my cookware coming off?
.4. If you set your
Calrod
R unit
higher than required for the
cookware material, and leave it,
the finish may smoke, crack, pop,
or burn depending on the pot or
pan. Also, a too high heat
for long
periods, and small amounts of dry
food, may damage the finish.
Home Canning Tips
Janning should be done on
surface units only.
Pots that extend beyond 1 inch
of surface unit’s trim ring are not
recommended for most surface
cooking. However, when canning
with water-bath or pressure
canner, larger-diameter pots may
be used. This is because boiling
water temperatures (even under
pressure) are not harmful to
cooktop surfaces surrounding
the surface unit.
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 surrounding surface units.
Observe Following Points
in Canning
1. Be sure the canner fits over the
center of the surface unit. If 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 boi
RIGHT
n
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 range is being
operated on low power (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.
11

Surface Cooking Guide
Control Settings
HI—Highest setting.
MEDIUM HI—Setting halfway
between HI and MED.
MED—Medium setting.
WARM—Setting halfway between
MED and LO.
LO—Lowest setting.
Food
Cereal
Cornmeal, grits,
oa[meal
Cocoa
Coffee
Eggs
Cooked in \hell
Fried sunny-fide-up
Fried over easy
Pouched
Scrambled or omelets
Fruits
Meats, Poultry
Braised: Pot roasts
beef, lamb or ve:il;
pork steak~ and
chops
of
P,in-t’ricd: Tender
chops; thin ste~ks up
to 3/4-inch; minute
steaks; hamburgers;
franks and sausage;
thin fish fillets
Cookware
Covered
Saucepan
Uncovered
Saucepan
Percolator
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Covered
Saucepan
Uncovered
Skillet
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
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 Start Cooking
HI. In covered pan bring
water to boil before adding
cereal.
HI. Stir together water or
milk and cocoa ingredients.
Bring just to a boil.
HI. At first perk, switch
heat to WARM.
HI. Cover egg$ with COOI
water. Cover pan, cook
until steaming.
MEDIUM HI. Melt butter,
add eggs and cover skillet.
H1. Melt butter.
HI. In covered pan bring
water to a boil.
HI. Heat butter until light
golden in color.
HI. In covered pan bring
fruit find wtiter to boil.
HI. Melt fat, then add
meat.
Switch to MEDIUM HI to
brown meat. Add water or
other liquid.
HI. Preheat \killet, [hen
grease lightly.
Directions and Settings
to Complete Cooking
~’ARM or LO. then add ccrcal.
Finish timing according
to package direction,
MED, to COOL 1 or 2 minute~
to completely blend ingredients
W.ARM to maintain gentle bu(
\tcady pel”k.
LO. Cook only 3 to 4
minutes for w)ft cootuxl;
15 nlinutej for hard cooked.
Continue
cooklrrg at MEDIUNI
HI until whites :ire ju~t set,
about
3 to 5 more rninutci.
WARM, then add egg~. When
bottoms of eggs have just wt.
carefully turn over to cook
other side.
WARM. Carefully acid
eggs,
Cook unco~’ered about 5
minutes at MEDIUM
HI,
MED. Add egg mixture.
Cook, stirring to desired
donene>s.
LO. Stir occasionally and
check for sticking.
WARM. Simmer until 1 orh
tender.
MEDIUM HI or MED. Brown
and cook to desired donenef~.
turning oter a~ needed.
(hmmcnts
Rcnm\e cooked eggs 11 It]] ~lottcd
spoon” or pancahc 1 Lli”IICr”.
Eggi c(lntrnuc to WI ~llghtly .Lltct
cooking, For omelet do not it i r
last few mlnule~. When wt, fold
in half.
Fresh tr”uit: U\e ]/~ to i/~ CLIp
waler
per pound of” l’ru]l.
Meat can be waw)ned .ind ffourcd
before it ii blow ned. if desired,
Liquid
\ arlalions for f-la\ or coLIlcf
be wine. !’rult or tomato” .Iuicc or”
meat broth.
Timtng: Ste.lk\ I to 2 inches. 1 to
~ hour-s, Beet .S[dw: ~ to ~ hour’i
Pot Roa\t: 2\ [{) -1 hour-s.
Pan frying li beit for thin itcaki
and
chop~. I i rare is desired. pre
heat \hillet bcl~)re .ddrng me.~t.
12
.

Wrong
2. To conserve the most cooking 3. Deep Fat Frying.
Do not overfill
~“W!Y$ P~*ls sh(~ul~ be flat on the
cookware with fat that may spill
bottom,
ha~e straight sides and over when
adding food. Frostv
w 4-h
Concave Bonom Rounded Boliom
igh[ fitting 1 ids. Match the size foods bubble
vig~rously. Wat~h
of the saucepan to the size of the foods frying at high temperatures.
surface unit. A pan that extends Keep range and hood clean from
more than one inch beyond the
accumulated grease.
edge Of the trim ring will trap heat
Right
u
Wrong
causing discoloration on chrome
trim ri;gs
r:mging from blue to
dark grey.
Right
Directions and Settings
to Start Cooking
HI. Melt fat. Switch to MED
HI to brown chicken.
Directions and Settings to
Complete Cooking
LO. Cover skillet and cook until
tender. Uncover last few minutes.
Food
Gmkw are Comments
Fried Chicken
COY erect
Shillet For crisp, dry chicken, cover
only after switching to LO
for 10 minutes. Uncover and
cook, turning occasionally
for 10 to 20 minutes.
Pan-fried bacon
Uncovered
Shillet
HI. In cold skillet, arrange
bacon slices. Cook just until
sttirting to sizzle.
H1. Melt fat. Switch to MED
to brown Jlowly.
MED HI. Cook, turning over
as needed.
A more attention-free method
is to start and cook at MED.
saLltcd: I.e\\ tendt’1”
thin ~teahs (chuck,
l“OUlld. etc. ) ; 1 i \ e]”:
thick or tf hc)le fiih
Simmered or
stewcct
meat: chicken:
Col”lld bccl’: \lllOktXi
porh: \tew ing beef:
tOll~LIC: CtC.
\Ielting chocolate,
butter. marshmallow
COY ered
Shillet
LO. Cover and cook until tender. Meat may be breaded or
marinated in sauce before
frying.
Covered
Dutch ~\/en.
Kettle {)r
Large
Saucepan
HI. (’over meat with water
and cover pan or 1 ettle.
Cook until steaming.
LO. Cook until fork tender.
(Water should boil slowly.) For
\’ery large amounts, medium heat
may be needed.
Add salt or other seasoning
before cooking if meat has
not been smoked or
otherwise cured.
WARM. Allow 10 to 15 minutes
to melt through. Stir to smooth.
When melting marshmallows,
add milk or water.
MED HI. Heat skillet 8 to
10 minutef. Grease lightly.
Thick batter takes slightly
Pancakes or
French toast
Shillet or
Griddle
Cook 2 to 3 minutes per side. longer time. Turn over
pancakes when bubbles
rise to surface.
Pasta
Noodle\
or ~paghctti
Large
c’o\’(21”ed
Kettle or Pot
HI. In covered kettle, bring
wlted water to a boil, uncover
and add pasta s Iowl y so boi 1 i n,g
doe~ not ~top.
MED HI. Cook uncovered
until tender. For large amounts,
HI may be needed to keep water
at rolling boil throughout entire
cooking time.
MED HI for foods cooking
10 minutes or less. MED for
foods over 10 minutes.
Use large enough kettle to
prevent
boilover. Pasta
doubles in size when cooked.
P1”CMLII”L?
Cooker or
Canner
HI. Heat until first jiggle is heard. Cooker should jiggle 2 to 3
times per minute.
Pressure Liking
Puddings, Sauces,
Candies, Frostings HI. Bring just to boil.
LO. To finish cooking, Stir frequently to prevent
sticking.
W’egetables
F’rc\h
co\ ’erc(t
Saucepan
HI. Mea$ure 1/2 to I inch
water in saucepan. Add salt
and prepared vegetable.
In covered
suucepan bring
to boil.
MED. Cook 1 pound 10 to 30
or more minutes, depending
on tenderness of vegetable.
Uncovered pan requires more
water and longer time.
C’ot Cl”ed
s:iLICCpWl
HI. Measure water and salt
as abo~e. Add frozen block
of \egetable. In covered
saucepan bring to boil.
HI. In shillet, melt
fat.
LO. Cook according to
time on package. Break up or stir as needed
while cooking.
sali[d: OnionJ:
green peppcr~:
mu$hroomi: ce[el?: etc.
Unco\ered
Shillet MED. Add vegetable.
Cook until desired
tenderness is reached.
Turn over or stir vegetable as
necessary for even browning.
Rice
and grits triple in volume
after cooking. Time at WARM.
Rice:
1 cup rice and 2 cups
water for 25 minutes.
Grits: 1 cup grits and
4 cups
water for 40 minutes.
Rice and Grits C-()\ el”at
saLlce pan
HI. Bring salted water to a boil. WARM. Cover and cook
according to time.
13

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 Electronic Controls so you
understand how to use them.
2. Check oven interior. Look at
the shelves. Take a practice run at
removing and replacing them
properly, to give sure, sturdy
support.
3. Read over information and
that follow.
tips
Oven Shelves
The shelves are designed with
stop-locks 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.
4. Keep this book handy so you
can refer to it, especially during
the first weeks of getting
acquainted with your range.
TO REMOVE THE SHELVES
from the oven, pull them toward
you, tilt front end upward and pull
them out.
TO REPLACE, place shelf on
shelf support with stop-locks
(curved extension under
shelf]
facing up toward the rear of the
oven. Tilt up front and push the
shelf toward the back of the oven
until it goes past “stop” on the oven
wall. Then lower the front of the
shelf and push it all the way back.
Shelf Positions
The oven has four shelf supports—
A (bottom), B, C and D (top).
Shelf positions for cooking food
are suggested on Baking, Roasting
and Broiling pages.
Oven Light
The light comes on automatically
when the oven door is opened. Use
the switch on front of door to turn
the light on and off when the door
is closed.
Lamp over Surface Unit
(on models so equipped)
Push and hold switch until light
comes on.
NOTE: Light will not come on
as long as switch is held. Switch
must be pushed, held for several
seconds, and released for light to
come on.
14

Baking
See Baking Guide.
Your oven temperature is
controlled very 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 familiar with your
new oven’s performance. If you
think
an adjustment is necessary,
see Adjusting Oven Temperature
section.
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
shelves on alternate shelf supports
and stagger food on them.
Step 2: Close the oven door.
Step 3: Touch BAKE pad.
Step 4: Touch INCREASE pad.
The last oven set temperature
appears in the display.
Step 5: Press INCREASE or
DECREASE pad until desired
temperature is displayed.
The word “ON” and the changing
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, touch BAKE pad and
then INCREASE or DECREASE
Dad to get new temperature.
Step 6: Touch CLEAWOFF when
baking is finished and then remove
food from oven.
How to Time Bake
The electronic 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 touch 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 at the preset
Stop Time.)
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.
Step 4: Press INCREASE pad
until the desired length of baking
time appears in the display.
Step 5: Touch BAKE pad.
Attention tone will occur if step 5
is not done.
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 for the
programmed amount of time, then
shut off automatically.
Step 7: Remove food from the
oven. Remember, even though
oven shuts off automatically, foods
continue cooking after controls
are off.
Step 3: Touch COOK TIME pad.
15
—

Baking (continued)
How to Set Delay Start
and Stop
I
Quick Reminder:
1. Touch COOK TIME pad.
2. Touch INCREASE/
DECREASE pad to set cooking
time.
3. Touch STOP TIME pad.
4. Touch INCREASE/
DECREASE pad until desired
Stop Time appears in display.
5. Touch BAKE pad.
6. Touch INCREASE/
DECREASE pad to select oven
temperature.
Delay Start and 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: Touch COOK TIME pad.
Step 5: Touch STOP TIME pad.
“5:00” appears 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: Change Stop Time from
5:00 to 7:00 by pressing
INCREASE pad until
“7:00”
appears in the display.
Step 7: Touch BAKE pad.
Step 8: Touch lNCREASE pad.
The last oven set temperature
appears in the display. Press
INCREASE or 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 up.
The oven will continue to cook for
the programmed 3 hours and shut
off automatically at
7:00.
Step 9: Remove food from the oven.
Remember, even though oven shuts
off automatically, foods continue
cooking after controls are off.
Note: The low temperature zone
of this range (between
150”F. and
200”F.) is available to keep hot
cooked foods warm. Food kept in
the oven longer than two hours at
these low temperatures may spoil.
When setting your oven for a delay
start, never let foods such as dairy
products, fish, meat, poultry, etc.
sit for more than 2 hours before
actual cooking begins. Room
temperature promotes the growth
of harmful bacteria. Be sure the
oven light is off because heat from
the bulb will speed bacteria growth.
Step 4: For 3 hours of cooking
time, press INCREASE pad until
“3:00” appears in the display.

Baking Guide
1. Aluminum pans conduct heat 2. Dark or non-shiny finishes and 3. Preheating the oven is not
quickly. For
must conventional glass cookware generally absorb always necessary, especially for
baking,
light, shiny finishes give heat, which may result in dry, foods which cook longer than
30 to
best results because they help crisp crusts. Reduce oven heat 40 minutes. For foods with short
prevent
overbrowning. For best
25°F. if lighter crusts are desired. cooking times, preheating gives
results, we recommend dull Rapid browning of some foods
bottom surfaces for cake pans can be achieved by preheating
and pie plates.
cast iron cookware.
best appearance and crispness.
4. Open the oven door to check
food as little as possible to prevent
uneven heating and to save energy.
Shelf
Position
Oven
Temperature Time,
Minutes
F’ood
Container Comments
Bread
Bi\cuits ( >-in. thich) Shiny
CooLie Sheet B, C
B, A
B
B
A, B
B
B
A, B
A, B
B, A
400°-4750
350°-4000
400°-4500
350°
400°-4250
375°
350°-3750
375°-4250
375°-4250
350°-3750
325°-3750
375°-4000
325°-3500
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
Canned, refrigerated biscuits take 2 to
4 minutes less time.
coffee
cake Shiny Metal Pan with
stitin-tinish bottom
Cast Iron or Glass Pan
Shiny
Metal Pan with
~atin-finish bottom
Shiny
Metal Muffin Pans
Corn bread or muffins
Gingerbread Preheat cast iron pan for crisp crust.
hfuf”fin\ Decrease about 5 minutes for muffin
mix, or bake at
450°F. for 25 minutes,
then at 350”F. for 10 to 15 minutes.
Deep GIass or Cast Iron Cups
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans Dark metal or
glass give deepest
browning.
For thin rolls, Shelf B may be used.Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin pans
Cakes
(without shortening )
Angel food
Jelly roll
Sp(m:e
Cakes
Bundt c~he\
Cupcahes
Fruit cakes
A]uminutn Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
A
B
A
30-55
10-15
45-60
Two-piece pan is convenient.
Line pan with wax paper.
Metal or Ceramic Pan
Shiny Metal Muffin Pans
Mettil or Glass Loaf or Tube Pan
A, B
ABB
B
B
B
325°-3500
350°-3750
275°-3000
350°-3750
350°-3750
350°
45-65
20-25
2-4 hrs,
20-35
25-30
40-60
Paper liners produce moister crusts.
Use
300”F. and Shelf B for small or
individual cakes.
Shiny Metal Pan with
satimfinish bottom
Shiny’ Metal Pan with
satin-finish bottom
Metal or Glass Loaf Pans
Luyer, choct)late
Loaf
Cookies
Brown ie\
Drop Metal or Glass Pans
Cookie Sheet
B, C
B, C
B, C
B, C
325°-3500
350°-4000
400°-4250
375°-4000
25-35
10-20
6-12
7-12
Bar cookies from mix use same time.
Use Shelf C and increase temp.
25”F.
to 50”F. for more browning.
Rcfri gcrator
Rolled or sliced Coohic
Sheet
C’oohie Sheet
Fruits, Other Desserts
Baked :lp~]CS
cu\tard
Glass or Metal Pans
Glass Custard Cups or Casserole
(set in pm of hot water)
Glass Custard Cups or Casserole
A, B, C
B
B
350°-4000
300°-3500
325°
30-60
30-60
50-90
Reduce temp. to 300°F. for large
custard.
Cook bread or rice pudding with
custard base
80 to 90 minutes.
puddings. rice
and cu ~tard
Pies
Frozen
Meringue
Foil Pan on Cookie Sheet
Spread
to crust edges
A
B, A
A, B
B
B
400°-4250
325°-3500
400°-4250
400°-4250
450°
45-70
15-25
40-60
40-60
12-15
Large pies use 400°F. and more time.
To quickly brown meringue, use
400”F.
for 8 to 10 minutes.
Custard fillings require lower
temperature, longer time.
One C1-LISt
‘rwO C1-ust
Pastrj’ jhel]
Aliscellaneous
Bahed potatoes
Scalloped
dishe~
souffles
Glas\ or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
Set on Oven Shelf
Glass
or Metal Pan
Gltiss
A, B, C
A, B, C
B
325°-4000
325°-3750
300°-3500
60-90
30-60
30-75
Increase time for larger amount or
size.
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 really
a baking
procedure used for meats.
Therefore, oven controls are
set for 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 a shallow pan. (Broiler pan with
rack is a good pan for
this:) Line
broiler pan with aluminum foil
when using pan for marinating,
cooking with fruits, cooking
heavily cured meats, or basting
food during cooking. Avoid
spilling these materials on oven
liner or door.
Step 2: Place in oven on shelf in
A or B position. No preheating is
necessary.
Step 3: Touch BAKE pad.
18
Step 4: Touch INCREASE pad.
The latest oven set temperature
appears in the display.
Step 5: 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, touch BAKE pad and
then INCREASE or DECREASE
pad to get new temperature.
Step 6: Touch CLEAIUOFF when
baking is finished and then remove
food from oven.
Step 7: Most meats continue to
cook slightly while standing, after
being removed from the oven.
Standing time recommended for
roasts is 10 to 20 minutes. This
allows roasts to firm up and makes
them easier to carve. Internal
temperature will rise about 5° to
10”F.; to compensate for
temperature rise, if desired,
remove the roast from oven sooner
(at 5° to
10°F. less than temperature
in the Roasting Guide).
NOTE: You may wish to TIME
BAKE, as described in the Baking
section of this book, to turn oven
on and off automatically.
Remember that food will continue
to cook in the hot oven and
therefore should be removed when
the desired internal temperature
has been reached.
For Frozen Roasts
● Frozen roasts of beef, pork. 1 wnb.
etc., can be started without thawing
but allow 10 to 25 minutes per
pound additional time ( 1() minutes
per pound for roasts under 5
pounds, more time for larger roasts).
Q 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.
Questions and Answers
Q. Is it necessary to check for
doneness with a meat
thermometer?
A. Checking the finished internal
temperature at the completion of
cooking time is recommended.
Temperatures are shown
in
Roasting Guide on opposite page.
For roasts over 8 lbs., cooked at
300°F. with reduced time, check
with thermometer at half-hour
intervals after half the cooking
time has passed.
Q. Why is my roast crumbling
when I try to carve it?
A. Roasts are easier to slice if
allowed to cool 10 to 20 minutes
after removing from oven. Be sure
to cut across the grain of the meat.
Q. Do I need to preheat mv oven
.
each time I cook a roast or
poultry?
A.
It is rarely necessarj to preheat
your oven. Preheat only for very
small roasts, which cook a short
length of time.
Q. When buying a roast, are
there any special tips that would
help me cook it more evenly?
A. Yes.
BLly a roast as even in
thickness as possible,
or buy
rolled roasts.
Q. Can I seal the sides of mv f“oil
6’tent” when roasting a turkey?
A. Sealing the foil
will steam the
meat. Leaving it unsealed allows
the air to circulate and brown
the meat.

Roasting Guide
1. Position oven shelf at B for
3. Remove fat and drippings as
5. Frozen roasts can be
,mall-s ize roasts ( 3 to 7 Ibs. ) and
necessary. Baste as desired. conventionally roasted by adding
at A for 1 arger roasts.
4. Standing time recommended
10 to 25 minutes per pound more
2. Place meat fat-side-up, or for roasts is
10 to 20 minutes. This time than given in guide for
pou]try breast-side-up, on broiler allows roasts to firm up and make refrigerated roasts. (10 minutes per
pan
or other shallow pan with
them easier to carve. Internal
pound for roasts under 5 pounds.)
trivet. Do not cover. Do not stuff
temperature will rise about 5° to 10° Defrost poultry before roasting.
poultry until just before roasting.
F.; {o compensate for temperature
Use meat thermometer for more
increase, if desired, remove the
accurate doneness. (Do not place
roast from oven sooner (at 5° to
thermometer in
s[ul’fing. )
10”F. less than temperature in
this
,@de).
I Oven
‘rype
Temperature
Nleat
Tender
cLIt\; rib, high quality sirloin
325°
lip. rump 01” lop I“OLIIld””
I
HLinl. ra\\
375C
. -.
For llonclt?\s rolled l“oa\(s OJ cl” (j
Inchc\ thick. :idd 5 to 1() minutes per
pound to timej gi\ en abO\e.
Poultry
Chicken or Duch 325°
Chichcn piece\ 350°
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.
~~-~()
18-22
30-35
-)7.7 5
-- -.
35-45
~g.~j
21-25 20-23
25-30 ~4-~g
30-35 28-33
35-45 30-40”
35-45 30-40
1() minutes per pwnd (ml} weight)
Under 10 lbs.
10 to 15 Ibs.
~()-~()
17-20
3 to 5 Ibs. Over 5 lbs.
35-40 30-35
35-40
10 to 15 lbs.
Over 15 lbs.
~o-~5 15-20
Internal
Temperature ‘F.
1 30°- 140°
1 50°- 1 60°
170°- 185°
1300-1400
150°-160°
170°-185°
170°-180°
170°-180°
] ~5”-1 yJ”
1 70°
185°- 1900
185°-1900
In thigh:
185°- 190°
19
—

Broiling
Broiling is cooking food by intense
radiant heat from the upper unit in
the oven. Most fish and tender cuts
of meat can be broiled. Follow
these steps to keep spattering and
smoking to a minimum.
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. 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 range is connected to 208
Volts, you may wish to use a
higher position.
Step 4: Leave door ajar a few
inches (except when broiling
chicken). The door stays open by
itself, yet proper temperature is
maintained in the oven.
Step 5: Touch 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, touch 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 touch CLEAWOFF.
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
s]its 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 broil ing.
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 even] y
thl-oughout.
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.
.luices 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
10
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.
ln some areas, the power
(voltage) to the range
tnay be low.
ln these cases, preheat the broil
unit for
10 minutes before p~aci ng
broiler pan with food in oven.
Check to see if yoLl are using the
recommended shelf position. Broil
for longest period of time indicated
in the Broiling Guide. Turn food
only once during broiling.
Q. Do Ineed to grease m!’ 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 from sticking to the surface.
However, spraying the broiler rack
lightly with
a ~’egetable cooking
spray before cooking will make
cleanup easier.
20