GE JB552G User manual

Howto getthebest from
' OI/lr
Energy-savingTips p5
Features p6
Surface cooking p7
Minute/SecondTimer p14
Oven cooking p15
How to operate the
self-cleaningoven p22
Questions?
Usethe Problem Solverp26
Useand Care of
model
JB552G
Your Direct Line to General Electric
The GE Answer Cente_ 800.626.2000
GENERAL ELECTRIC

Contents Help us
help you...
Before Using Your Range ....... 2
Safety Instructions .......... 3,4
Energy-Saving Tips ........... 5
Features of YourRange ........ 6
SurfaceCooking ..... , ..... 7-10
HomeCanningTips ......... 11
Surface CookingGuide .... 12,13
Minute/Second Timer
and Clock ................ 14
UsingYourOven ............ 15
Baking .................... 16
BakingGuide ............... 17
Roasting ................... 18
Roasting Guide .............. 19
Broiling ................... 20
Broiling Guide ................
Operating the self-
cleaning oven .......... 22,23
Care and Cleaning ........... 24
CleaningGuide ............. 25
TheProblemSolver .......... 26
IfYouNeedSmwice ........ 27
Warranty ........... Back Cover
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
General Electric Company
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
storage drawer.
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:
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 on
page 26. It lists causes of minor
operating problems that you can
correct yourself.
Model Number
Serial Number
Use these numbers in any
correspondence or service calls
concerning your range.

IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
¢ghen using electrical appliances,
basic safety precautions should
be followed, including the
following:
•Use this appliance only for its
intended use as described in this
manual.
• Be sure your appliance is
properly installed and grounded
by a qualified technician in
accordance with the provided
installation instructions.
.Don't attempt to repair
or replace any part of your
range unless it is specifically
recommended in this book. All
other servicing should be referred
to a qualified technician.
• Before performing any
service, DISCONNECT THE
RANGE POWER SUPPLY
AT THE HOUSEHOLD
_ISTRIBUTION PANEL
I3Y REMOVING THE FUSE
OR SWITCHING OFF THE
CIRCUIT BREAKER.
•Do not leave children alone--
children should not be left alone
or unattended in an area where an
appliance is in use. They should
never be allowed to sit or stand
on any part of the appliance.
•Don't allow anyone to climb,
stand or hang on the door,
drawer or 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 potholde_--
moist or damp potholders on
hot surfaces may result in burns
from steam. Do not let potholders
touch hot heating elements. Do
not use a towel 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 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.
•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
our directions exactly and always
cook the meat to at least lT0°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.
t?:ontinuednextpage)

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.
•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 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.
,Don't use aluminum foil
anywhere in the oven except as
described in this book. Misuse
could result in a fire hazard or
damage to the range.
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
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 a portion 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.
•Don't assume that you know
how to operate all parts of the
range. Some features may work
differently from those on your
previous range.
• Clean cooktop with caution.
If a wet sponge or cloth is used
to wipe spills on a hot cooking
area, be careful to avoid steam
bum. Some cleansers can produce
noxious fumes if applied to a hot
surface.
•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 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.
"Ahvays turn surface unit to
OFF before removing utensil.
• Keep an eye on foods being
fried at HIGH or MEDIUM
HIGH heats.
•Use of decorative metal
covers on surface elements is
not recommended. If a covered
element is turned on, element
burnout could result.
" When flaming foods under
the hood, turn the fan oft: The
fan, if operating, may spread
the flame.
• Foods for frying should be as
dry as possible. Frost on frozen
foods or moisture on fresh foods
can cause hot fat to bubble up
and over sides of pan.
•Use little fat for effective
shallow or deep-fat frying.
Filling the pan too full of fat can
cause spillovers when food is
added.
• If a combination of oils or
fats will be used in frying, stir
together before heating, or as fats
melt slowly.
•Ahvays 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

Installing
Your Range Energy-Saving Tips
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 /bllowed.
The range should be installed on
a sheet of plywood (or similar
material) as follows: When the
floor covering emls 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.
Leveling the
Range
Leveling screws are located on
each corner of the base of the
range. Remove the bottom &awer
and you can level the range on all
uneven floor,
To remove drawer, pull drawer
out all the way, tilt up the front
and take it out. To replace
drawer, insert rollers at back of
&awer beyond stop on range glides.
Lift &awer if necessal T to insert
easily. Let front of &awer down,
then push in to close.
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 flesh 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:
HI for rapid boil (if time allows,
do not use HIGH heat to start).
MEDIUM HI (8-9) quick
browning.
MED slow frying.
LOW (2-3) finish cooking most
quantities, simmer double boiler
heat, finish cooking, and special
for small quantities.
WM- to maintain serving
temperature of most foods.
• When boiling water for tea or
coffee, 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
necessm T. Most foods will cook
satisfactorily without preheating.
If you find preheating is necessmT,
watch the indicator light and pm
food in oven promptly after the
light goes out.
• Always turn oven OFF before
removing food.
• During baking, avoid flequem
door openings. Keep door open as
short a time as possible when it is
opened.
• Cook complete oven meals
instead of just one food item.
Potatoes, other vegetables, and
some desserts will cook together
with a main-dish casserole, meat
loaf, chicken or roast. Choose
foods that cook at the same
temperature and in approximately
the same 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
O
©
®
Model JB552G
\
Feature Index
1 Model and Serial Numbers
2 Surface Unit Controls
3 Sensi-Temp Control
4 "ON" Indicator Lights for
Surthce Units
5Oven Set Control
6Adj. Time-Temp Control
7 Digital Display
8 Automatic Oven Timer, Clock
and Minute Timer
9Clock/Signal Off Button
10 Solid Element Surface Unit
11 Sensi-Temp Surface Unit
12 Surface Light Button
13 Oven Light Button
Explained
on page
2
7,8
8
7
15
I5
14
14
I4
10
8
8
I5
Feature Index
14 Oven Function Buttons
15 Oven ON Indicator Light
16 Broil Unit
17 Oven Interior Light
18 Oven Shelves
19 Oven Shelf Supports
20 Broiler Pan and Rack
21 Oven Liner
22 Bake Unit (Maybe lifted gently
for wiping oven floor.)
23 Storage Drawer
24 Door Latch
25 Door Gasket
26 Oven Vent
Explained
on page
14
15
20
24
t5
15
20
25
25
24
22
22
4

Surface Cooking
Before Using Your Cooktop
for the First Time
The top working stlrface of
the new solid elements have a
protective coating which must be
hardened before using the elements
for the first time. To harden this
coating, the elements should be
heated without a pan for a short
period of time (regular elements
at HI setting aim Sensi-Temp
element at nmximum setting
for 3 to 5 minutes).
There will be some smoke aud
odor; this is normal. It is non-
toxic aud completely harmless.
Heating of the element will
chauge the stainless steel element
trim rings aim temperature
sensors to a gold color.
T HE ELEMENT PROTECT1X:E
COATING MUST BE HARDENED
TOHELP PRUI'EC1_THE ELEMENT
OVERITS LIFE.
General Information
About Solid Elements
The use of your solid element
cooktop is quite similar to an
electric coil cooktop, with which
you probably are familiar. With
both types you will enjoy the
cleautiness of electricity aim the
benefits of retained heat in the
elements. However, there are
differences.
• Solid elements do NOT glow red,
even at HI setting.
_'Solid elements reach temperature
a little slower, and hold heat longer
than conventional tubular elements.
Solid elements have vel7 even heat
distribution. Since solid elements
hold heat longer, you may wish to
turn the element off sooner, and
take advautage of the residual heat.
The amount of residual heat is
dependent upon the quantity and
type of food, the material and
thickness of the pan and the setting
used for cooking.
• The red dot in the center of the solid
element indicates built-in temperature
limiters that automatically reduce
the heat if a pan boils dlT, if the
element is turned on without a pan
or if the pan is not making enough
contact with the surface of the
element. The red dots will wear off
with use without affecting the
performance of the elements.
• There is retained heat in the element.
On boilovers, wait for element to
cool before cleaning element area.
• Solid elemem cooking takes you
a step closer to easier clealmp,
because the cooking surt:ace is
sealed against spills and there are
no drip bowls or burner box to clean.
• You nmst use proper flat bottomed
cookware, not warped, convex, or
concave. Improper cookware could
cause unsatisfactol T cooking
results.

Surface Cooking (continued)
Infinite Heat Controls Sensi-Temp TM Control How to Set the Controls
l"
Step 1: Grasp control knob and
push in.
Your surface units aud controls are
designed to give you au infinite
choice of heat settings for surface
unit cooking.
At both OFF and HI settings, there
is a slight niche. When turning the
control knob to either of these
positions, you will feel the control
"click" into the niche.
When cooking in a quiet kitchen,
you may hear slight "clicking"
sounds an indication that the heat
settings you selected are being
maintained.
Switching heats to higher settings
always results in a quicker change
than switching to lower settings.
Cooking Guide
for Using Heats
HI Bring water to boil.
MEDIUM HI (8-9) Fast fry, pan
broil; maintain fast boil on large
amount of food.
MED- Same and brown; maintain
slow boil on large amount of food.
LOW (2-3) Cook after starting at HI;
cook with little water in covered pan.
WM Steam rice, cereal; maintain
serving temperature of most foods.
NOTE:
1. At HI or MEDIUM HI (8-9),
never leave food unattended.
Boilovers cause smoking; greasy
spillovers may catch fire.
2. At WM or LOW (2-3), melt
chocolate, butter on small unit.
This control allows you to pre-select
the desired temperature. To turn
the element ON, push in and turn
clockwise. You will feel a "click"
at the "ofl "' position and at the
"boil" position.
The automatic element senses the
temperature of the cooking utensil
aim regulates it according to the
setting selected. Only one setting is
necessary for each method trying,
simmering, etc.
When turned on, the Sensi-Temp
element always begins with full
power, no matter where the dial
is set. When the temperature
corresponding to that setting has
been reached, the element cycles
OFF and ON, similar to your oven.
Even when the dial is set at
nfinimum the element begins on
full power until the selected heat
setting is reached.
The Sensi-Temp element will not
burn food when the correct setting
is selected. For example, baked
beans, chocolate, mashed potatoes
can be left on the Sensi-Temp element
without scorching or burning. Food
may dehy&ate if left on but the heat
sensing device will not let the food
or pan overheat beyond the setting.
Cooktop temperatures increase
with the number of elements that
are on. With 3 or 4 elements
turned on, surface temperatures
are high, so be careful when
touching the cooktop.
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.
Cookware Tips
Mmninum cookware conducts heat
thster than other metals. Cast iron
and coated cast iron cookware is slow
to absorb heat, but generally cooks
evenly at WM or MED settings.
Steel paus may cook unevenly if
not combined with other metals.
Flat ground Pyroceram <_')saucepans
or skillets coated on the bottom
with alumilmm cook evenly. Glass
saucepaus should be used only as
the manufacturer describes. Do not
use a wire trivet or auy other kind
of heat-retarding pad between the
cookware and the element.

To Receive Maximum
Performance fromYour
Solid Element
• For cooking, the use of appropriate
utensils is important.
• Good utensils have a thick, fiat
bottom which absorbs the heat from
the element. The thick, fiat bottom
provides good heat distribution
from the element to the food. This
cooking process requires little
water, fat and electricity.
• Utensils with thin, uneven
bottoms do not adequately utilize
the heat coming fiom the element.
The food to be cooked may burn and
require more time aud electricity.
_bu would also have to add more
iht or water.
• Use only pans of good quality
on the solid elements. They should
have a stable bottom, slightly concave
towards the center, just enough
so that the bottom of the pan has
the greatest possible contact with
_he solid element during heating
operation. This results in the
optinmm use of energy. Pans
with uneven bottoms are not
suitable.
1
• Evenness of the pan bottom can
be checked by a rule or the straight
edge of a table.
too. oo * •
oooo _o_o
o*•_ .ole
• o•_ o*oo
• e• • _•**
• Don't use pans with rounded
bottoms. They don't have enough
':onlact with the solid element to
cook properly.
• Use pans of the correct diameter
only. They should be slightly larger
than the solid element so spillovers
will flow onto the cooktop and not
bake onto the element. A damp
cloth is sufficient to remove the
spill. Paus should not overhaug
more than 1 inch over the element.
":-:'-!_ii_i_...iii:,"_:"
• To optimize cooking time and
energy usage, you should use a
pau that is sized correctly ii_rthe
cooking process, with a well-fitted
lid to avoid evaporation loss and
cook with as little water or fat as
possible. If the pan is too small,
energy is wasted aud spillage can
flow onto the solid element.
• Place only dry paus on the solid
element. Do not place lids on the
solid element, particularly wet lids.
• Special cooking procedures that
require specific cooking utensils,
such as woks, pressure cookers,
deep fat fryers, etc., nmst have flat
bottoms, be the correct size aim
covered, if applicable to cooking
process, as identified earlier in
this section.
• Except in pressure cooking
with water and water bath calming.
canning pots should not extend more
thau 1 inch beyond the surface of a
solid element aim should have flat
bottoms. When calming pots do not
meet this description, the use of the
HI heat setting causes excessive
heat buildup and may result in
damage to the cooktop. See "Home
Calming Tips" section for fluther
in format ion.
To check how a pan will perform on a solid element:
1. Put 1inch of water into
the pau.
2. Bring water to a boil and
observe the pattern of the
bubbles as the water comes to
a boil.
3. A uniform pattern of bubbles
across the bottom of the pan
confirms a good heat transfer and
a good pot.
4. Bubbles localized in only a
portion of the bottom indicate
uneven contact of the pau to the
element, uneven heat transfer,
and an unsuitable pot.

Surface Cooking (continued)
Questions &Answers
Q. May I can foods and preserves
on my solid element surface
units?
A. Yes, but only use containers
designed for calming purposes.
Check the malmfacturer's
instructions and recipes for
preserving foods. Be sure calmer is
flat-bottomed and fits over the
center of solid element. Since
calming generates large amounts of
steam, be careful to avoid burns
from steam or heat. Calming
should only be done on surface
units.
Q. Why does the solid element
smoke when I first turn it on?
A. This initial harmless nontoxic
smoking is both normal aud
necessal T. A rust preventative is
applied to each element at the
factolT. When the unit is turned on
for the first time, the coating will
burn off the element areas. This
takes approximately five minutes
aud should be done without auy
pans on the element. Otherwise,
the coating will stick to the pan.
Q. Why is the cooktop hot to
the touch?
A. More heat is transferred to the
cooktop by the solid element thau
by conventional coils because the
element is clamped securely to the
cooktop. This, of course, eliminates
spitlovers from getting inside the
cooktop chassis. The secret to
keeping the cooktop comt\_rtably
cooler is to turn the cooktop on
only after the cookware and its
contents are placed on the element.
More heat will then be transferred
to the cookware and the food rather
thau the cooktop. In either case,
however, the cooktop temperature
is well within the limits set by
Underwriters Laboratories and will
not cause damage to the cabinets,
countertops, cookware, dish towels
and other materials.
Q. Why am Iovercooking my
food with the new solid element?
A. The solid element is very
el_ergy-efficient aud retains its heat
nmch longer thau the coil element.
Food will boil or fry three to five
milmtes after the controls are turned
oft'. We recommend that you begin
cooking at lower settings than you
have in the past aud gradually
increase or decrease heat as desired.
The energy savings are significant.
Q. Why does it take along time
to cook my food?
A. It doesn't. The extra time it
takes compared to the conventional
coil element is measured in seconds,
not milmtes. These few seconds are
due to the greater mass of the element.
If the food is cooking slowly, it is
because the pots and pans are warped
or have an uneven bottom surface.
If flat bottom pots and paus are
used, cooking performance of the
solid element closely parallels that
of the coil element with less energy
consumption.
Q. Can I use special cooking
equipment, like an oriental wok,
on my solid element surface
units?
A. Cookware without flat surfaces
is not recommended. The life of
your solid element cau be
shortened aim the rauge cooktop
eau be damaged from the high heat
needed for this type of cooking.
Q. Why is the porcelain finish on
my containers coming off?
A. If you select a heat setting
higher than required for the
container material, aim leave it, the
finish may smoke, crack, pop, or
burn depending on the pot or pan.
Also, a too high heat for long
periods, aim small amounts of dry
food, may damage the finish.

Home Canning Tips
Canning should be done on
:ooktup only.
In surface cooking, the use of
cookware extending more thau
1-inch beyond edge of cooking
element's trim ring is not
recommended. However, when
calming with water-bath or
pressure canner, larger-diameter
cookware may be used. This is
because boiling water temperatures
(even under pressure) are not
harmfifl to cooktop surfaces
surrounding the cooking element.
HOWEVER, DO NOT USE
LARGE DIAMETER CANNERS
OR OTHER LARGE DIAMETER
UTENSILS FOR FRYING OR
BOILING FOODS OTHER
THAN WATER. Most syrup or
sauce mixtures and all types of
frying cook at temperatures nmch
higher thau boiling water. Such
temperatures could eventually
harm cooktop surfaces surroulMing
heating units.
Observe Following Points
in Canning
1. Be sure the calmer fits over the
center of the cooking element. If
your rauge or its location does not
allow the calmer to be centered on
the cooking element, use smaller_
diameter containers for good
calming results.
2. Flat-bottomed canners must be
used. Do not use calmers with
flauged or rippled bottoms (often
found in enamelware) because they
don't make enough contact with the
solid element aim take too long to
boil water.
RIGHT WRONG
3. When canning, use recipes and
procedures from repmable sources.
Reliable recipes and procedures are
available from the manulhcturer of
your canner; manufacturers of
glass jars for calming, such as Ball
aim Kerr; aim the United States
Department of Agriculture
Extension Service.
4. Remember that canning is a
process that generates large
amounts of steam. To avoid bums
from steam or heat, be careful
when calming.
NOTE: If your rauge is being
operated on low power (voltage),
calming may take longer thau
expected, even though directions
have been carefully followed. The
process may be improved by:
(1) using a pressure cauner, aud
(2) starting with HOT tap water for
fastest heating of large quantities of
water.
CAUTION:
Safe calming requires that harmflfl
n_icroorgal_isms are destroyed and
that the jars are sealed completely.
When calming foods in a water bath
calmer, a gentle but steady boil
nmst be maintained contilmously
for the required time. When
calming foods in a pressure calmer,
the pressure nmst be maintained
continuously for the required time.
Solid elements heat up and cool
down more slowly than
conventional elements. Because
of this difference, after you have
adjusted the controls, it is very
important to make sure the
prescribed boil or pressure
levels are maintained for the
required time.

Surface Cooking Guide
Suggested Heat Settings
Regular Element
Start at Setting Complete at Setting
WM finish heating.
WM maintain gentle but
steady perk.
Food Sensi-Temp"Element
Beverages
cocoa 3-4--heat milk. Cover. Bring to a boil at 250. Heat milk at 200.
Coffee HI bring water to perk. Place coffee in basket and water in pot. To
Percolator-type perk, set at 275. To keep hot, set at i75.
Breads
French Toast, 7 preheat skillet 4-8 7 finish cooking Preheat skillet 4 to 5 minutes at 350-450,
Pancakes, minutes, add food.
Grilled Sandwich
Butter WM allow about 5 to 10 WM allow about 5 to 10 mimltes
minutes to melt. to melt.
Cereals
Cornmeal, Oh'its,
Oatmeal
\Ieat, Fish, Poultry
Bacon
Sausage Patties
Swiss Steak,
Pot Roast, braised
Chicken, fried
Chicken, Shrimp
Deep-fried
Lamb Chops,
Hamburgers,
Link Sausage, pan-fried
Thin Steaks
Stewed Chicken,
Corned Beef,
Tongue, etc--
Simmering
Pastas
Macaroni,
Noodles,
Spaghetti
HI cover, bring water
to a boil.
HI cook until just starting
to sizzle.
HI melt fat, then 4-5 to
brown. Add liquid.
HI melt fat, then 4-5 to
brown chicken, cover.
HI,eat oil.
HI,reheat skillet, then
grease lightly.
HI,ring liquid to
steaming.
HI,ring salted water to
a boil in a covered utensil,
add pasta slowly so boiling
does not stop.
WM-2 add cereal and
finish timing according to
package directions.
7-8 finish cooking,
2-3 simmer until tender,
covered.
2-3 cook until tender.
5 to HI maintain
temperature.
6-7 brownmeat andcook
to desired doneness.
2-3 covered, cook until
fork tender. (Water should
slowly boil. ) For vei3" large
amounts MED heat may be
needed.
8-9 maintain a rolling boil,
cook until tender. For large
amounts, HI may be needed
to keep water at rolling boil
throughout entire cooking
time.
Bring water to a boil at 225, add cereal and
time according to package directions.
Cook on 350-425.
Brown meat on 350, then switch to 175 to
200, simmer until tender.
Brown chicken on 400, switch to 200 to
finish cooking.
425 or HI to heat and maintain
temperature.
Preheat skillet and cook on 300-400.
Preheat skillet and cook on 425-475.
HI bring a large amount of water to boil,
then switch to 200-350 simmer.
HI bring a large amount of water to boil,
add pasta and cook on 350.
Popcorn HI heat, until popcorn 3-4 finish popping. 300-Place oil and popcorn in pan, cover
starts to pop. and cook until it stops popping.

Suggested Heat Settings
Food
Rice
Chocolate
Desserts
Candy
Pudding and
Pie Filling
Eggs
Cooked-in-Shell
Fried. Scrambled
Poached
Sauces
Soup, Stews
Vegetables
Fresh
Regular Element
Start at Setting
HI cover, bring water to
a boil.
2 allow about 10 to 15
minutes to melt through,
stir to smooth.
3-4 cook.
3-4 cook according to
package directions.
HI,ring water to a boil,
add eggs.
HI melt butter, adders.
HI bring water to boil, add
eggs.
HI melt fat.
HI heat up liquid.
HI cover, bring salted
water to a boil.
Complete at Setting
2-cover, finish timing
according to package
directions.
Follow recipe.
OFF time accordingly,
for so,cooked 3 to 4
minutes or hard-cooked
15 to 20 minutes.
WM--stirring to desired
doneness.
WM finish cooking.
3-4 finish cooking.
WM simmer.
3-4 cook 10-30 minutes,
depending on tenderness of
vegetable.
Sensi-Temp TM Element
Add rice to water, cover, cook on 200
according to package directions.
WM-175--ailow about 10 to 15 minutes to
melt through.
Place ingredients in pan and cook t5llowing
package directions on 200.
Heat water on 200, cook 22 to 24 minutes.
Melt butter on 275, then add eggs.
Heat water on 250, add eggs, cook 3 to 5
minutes.
Melt fat and cook on 200.
Heat and simmer on 200.
Place flesh vegetables in pan with water,
cover and cook on 200.
Frozen HI cover, bring salted 3-4 cook according to time Place frozen vegetables in pan with water,
water and vegetables to a on package, cover and cook at 225.
boil.
Fried HI preheat skillet and oil 3-4 cook until desired Preheat skillet and oil at 275, add food and
or fat. tenderness is reached, cook until tender.
Deep-Fat FD, ing HI heat oil. 5-HI maintain Heat oil and fry food at 425-HI, use a candy
temperature, thermometer to monitor temperature.
In-Pouch HI cover, bring water 4-5 finish timing as Bring water to boil and cook at 225-250.
to a boil. directed on package.
Saute HI heat oil or melt butter; 4-5 cook until desired Heat oil or melt butter on 200, then cook
add vegetables, doneness is reached, vegetables to desired doneness.
NOTE: Temperature and time are suggested _lidelines only. You may vary them to suit your cooking habits and needs.

Automatic Timer and Clock
When Power is
Connected to the Range
Four 8's are displayed until you set
the time of day. Set the clock aud
four 8's are replaced by time of day.
Now you call program the timer
with the touch of a button and
a turn of a knob.
If power is disrupted at any time,
the above sequence reoccurs and
you nmst reset the clock before you
can proceed to program the timer.
To Set the Clock
1. Press aud hold the CLOCK/
SIGNAL OFF button.
2. Turn the ADJ. TIME-TEMP
knob in either direction to set the
Clock numerals to the correct time.
Release CLOCK/SIGNAL OFF
button to start clock.
To Set the Minute/Second
Timer
1. Tbuch MIN/SEC TIMER button.
2. Turn the ADJ. TIME-TEMP
kuob until the lmmber of minmes
aim seconds you want to time (up to
99:00) appears in the displa_for
example, 1:30 for 1 minute and
30 seconds.
Timer then begins counting down
amomatically 4 seconds later, or
immediately if you push aud release
the MIN/SEC TIMER button.
Beeps sound continuously for 90
seconds when set time has elapsed.
To silence the beeps, push aud
release the CLOCK/SIGNAL OFF
button.
Time Bake Uses
Automatic Timer
Using the Automatic Timer, you
cau TIME BAKE with the oven
starting immediately and cooking
for the length of COOK TIME
set...or you eau set both COOK
aim STOP TIMES to automatically
start aim stop oven at a later time of
day. It takes the won T out of not
being home to start or stop the
oven.
Setting the Timer for TIME BAKE
is explained in detail on page 16.
Self-Clean Uses
Automatic Timer
The self-cleauing function on your
range uses the Automatic Timer to
set the length of time needed to
cleau, whether you wish to cleau
immediately or delay the operation
to clean at low energy times during
the night.
An explauation of setting the Timer
for self-cleaning appears on pages
22 and 23.
Questions and Answers
Q. How can I use my Minute/
Second Timer to ma-kc my surface
cooking easier?
A. Your Milmte/Second Timer
will help time total cooking which
includes time to boil food and
change temperatures. Do not iudge
cooking time by visible stcam only.
Food will cook in covered containers
even though you can't see any steam.
Q. Must the Clock be set when I
wish to use the Automatic Timer
for baking?
A. Yes, it"you wish to set the
Timer to turn the oven on and off
at preset times.
Q. Can I use the Minute/Second
Timer during oven cooking?
A. Yes, the Minute/Second Timer
can be used during auy cooking
function. It does not turn the oven
on aim off.
Q. Can I change the Clock while
I'm Time Cooking in the oven?
A. No. The Clock cannot be
chauged during auy program that
uses the Automatic Timer. You
nmst either stop those programs
or wait until they are finished
before chauging time.
Q. How can Icancel a timed
function?
A. Touching an oven function button
twice within one second cancels the
setting.
14

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
cent rols.
2. Cheek 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 tips
that ibllow+
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 ADJ. TIME-TEMP.
The OVEN SET control has settings
for BAKE, TIME BAKE, C1,EAN,
BROIL and OFF. When you turn
the knob to the desired setting, the
proper heating units are then
activated for that operation.
The ADJ. TIME-TEMP. knob is
used with the oven function buttons
to set TIME BAKE and CLEAN
start and stop times and to set oven
temperature for baking, broiling
and roasting.
To operate, touch the oven function
button you want to use and rotate
ADJ. TIME-TEMP. knob in either
direction until the time or temperature
you desire appears in the display.
The ADJ. TIME-TEMP. control
maintains the temperature you set,
from WARM (150OE) to BROIL
_550°F.).
The light above the OVEN SET
knob comes on when you turn the
knob to one of the oven selections
and stays on until you turn the
OVEN SET knob to OFF.
The cook pot symbol appears on
the display when the selected
temperature is reached.
PREHEATING the oven, even to
high temperature settings, is speedy
rarely more than about 10 minutes.
Preheat the oven only when
necessa U. Most foods will cook
satisfactorily without preheating.
If you find preheating is necessary,
keep an eye on the display and put
food in the oven promptly when the
cook pot appears on the display.
Oven Interior 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 t'rom or
placing food on them.
To remove shelf from the oven,
pull shelf toward you and tilt front
end upward. Be certain that shelf is
cool before touching.
To replace shelf in oven, place shelf
on shelf support so curve on shelf
is poiming upward and toward rear
of oven. Tilt tip front and push shelf
toward back of oven until it goes
past ridge on oven liner; lower front
of shelf and push to back of oven.
Shelf Positions
0
0
0
0
oOO
ODD _
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
Use the OVEN LIGHT button to
turn the oven light on and off.
Lamp over Surface Unit
Push and hold SURFACE LIGHT
button until light comes on.

Baking
How to Bake
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,
press OVEN TEMP button aim
turn ADJ. TIME-TEMP. knob to
temperature on recipe or Baking
Guide.
3. Check food for doneness at
n_ininmm time on recipe. Cook
longer if necessa W. Turn OVEN
SET to OFF and press OVEN
TEMP button twice within a second
to cancel temperature setting.
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 aim stop.
How to Set Timer for Immediate
Start & Automatic Stop. (Oven
turns on right away, cooks for
preset length of time, and lowers
from cooking temperature to
serving temperature aim displays
"Hold" at end of cooking time.)
1. Touch BAKE TIME button. The
signal light over the words BAKE
TIME and 0:00 will be displayed.
Turn ADJ. TIME-TEMP. knob
clockwise until the length of time
you want foods to cook appears; for
example 2:30 for 2 hours, 30 minutes.
2. Touch OVEN TEMP button and
turn ADJ. TIME-TEMP. knob
clockwise until desired temperature
is displayed. Turn OVEN SET knob
to TIME BAKE.
When the set cooking time has
elapsed, signal sounds 4 times and
"Hold" is displayed. The oven
temperature lowers from cooking
temperature and is held at serving
temperature. Food may be removed
from oven any time after "Hold" is
displayed.
3. Touch OVEN TEMP button re'ice
to cancel hold temperature. Time of
Day is then displayed.
4. Turn OVEN SET knob to OFF.
How to Set Timer for Delay
Start & Stop. (Oven automatically
turns on later, cooks for preset length
of time and lowers fiom cooking
temperature to serving temperature
aim displays "Hold" at preset Stop
Time.)
1. Make sure range clock shows
correct time of day--for example,
1:00 o'clock.
3. Touch STOP TIME button.
The signal light will appear above
STOP TIME button and display
will show the sum of the present
Time of Day plus the time set for
BAKE TIME. Turn ADJ. TIME-
TEMP. knob clockwise until the
time you want food to stop cooking
appears in the display; for example,
6:00 o'clock.
Note. You cannot dial a Stop Time
that's more than 11 hours and 59
minutes later than the present Time
of Day on your range clock.
4. Touch OVEN TEMP button and
turn ADJ. TIME-TEMR knob
clockwise until desired temperature
is displayed. Turn OVEN SET knob
lo TIME BAKE.
Oven will turn on automatically at
3:30.At 6:00 o'clock, oven signals 4
times and "Hold" is displayed. The
oven temperature lowers from
cooking temperature and is held at
serving temperature. Food may be
removed from oven any time after
"Hold" is displayed.
5. Touch OVEN TEMP breton twice
to cancel hold temperature. Time of
Day is then displayed.
6. Turn OVEN SET knob to OFF.
2. Touch BAKE TIME button. The
signal light over the words BAKE
TIME and 0:00 will be displayed.
Turn ADJ. TIME-TEMP. knob
clockwise until the length of time
you want fot_,lsto cook appears; for
example 2:30 for 2 hours, 30 minutes.
16

Baking Guide
1. Aluminum pans conduct heat
quickly. For most conventional
baking, light, shiny finishes generally
give best results because they
prevent overbrowning. Dull (satin-
finish) bottom surfaces of pans are
recommended for cake pans and
pie plates to be sure those areas
brown completely.
2. Dark or non-shiny finishes,
glass and Pyroceram ® cookware
often absorb heat, which may result
in dry, crisp crusts. Reduce oven heat
25°E if lighter crusts are desired.
Preheat cast iron for baking some
foods for rapid browning when
food is added.
3. Open the oven door to check
food as little as possible to prevent
uneven heating and to save energy.
Food
Bread
Biscuits ( _/'-in, thick)
Coffee cake
Corn bicad or muffins
Gingerbread
Muffins
Popovers
Quick loaf bread
Yeast bread (2 loaves)
Plain roils
Sweet rolls
Cakes
(without shortening)
Angel food
Jelly roll
Sponge
Cakes
Bundt cakes
Cupcakes
Fruitcakes
Layer
Layer, chocolate
Loaf
Cookies
Brownies
Drop
Refrigerator
Rolled or sliced
Fruits,
Other Desserts
Baked apples
Custard
Puddings, Rice
and Custard
Pies
Flozell
Meringue
One ClllSt
Two CnlSt
Pastry shell
Miscellaneous
Baked potatoes
Scalloped dishes
Souffles
Oven Time,
Container Temperature Minutes Cotmnents
Shiny Cookie Sheet
Shiny Metal Pan with satin-finish bottom
Cast Iron or Glass
Shiny Metal Pan with satin-finish bottom
Shiny Metal Muffin Pans
Shiny Metal Muffin Pans
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans
Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin Pans
Ahmmmm Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
Metal or Celamic 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
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
Glass or Metal Pan
Glass Custard Cups or Casserole
(set in pan of hot water)
Glass Custard Cups or Casserole
Foil Pan on Cookie Sheet
Spread to crust edges
Glass or Satin-finish Metal
Glass or Satin-finish Metal
Glass or Satin-finish Metal
Set on Oven Shelf
Glass or Metal Pan
Glass
400°-4750
350°-4000
400°-4500
350°
400°-4250
375°
350°-3750
375%425"
375°-4250
350°-3750
325°-3750
375°-4000
325°-3500
325°-3500
350°-3750
275°-3000
350°-3750
350°-3750
350°
325°-3500
350°-4000
400°-4250
375°-4000
300°-4000
300°-3500
325°
400°-4250
320°-3500
400°-4250
400°-4250
450 °
325°-4000
325°-3750
300°-3500
15-20
20-30
20-40
45-55
20-30
45 -60
45-60
45-60
I0-25
20-30
30-55
10-15
45-60
45-65
20-25
2-4 hrs
20-35
25-30
40-60
25-35
10-20
6-I2
7-12
30-60
30-60
50-90
45-70
15-25
40-60
40-60
12-15
60-90
30-60
30-75
Canned, refiigerated biscuits take
2 to 4 minutes less time
Preheat cast iron pan t\_r crisp CnlSt
Decrease about 5 minutes for muffin
mix, or bake at 450"F. I_r 25 minutes,
then at 350°E for 10 to 15 minutes.
Dark metal or glass give deepest
browning.
Dark metal or glass give deepest
browning.
Two-piece pan is convenient.
Line pan with waxed paper
Paper liners pro&ice more moist crests.
Use 300°F. t\_r small or individual cakes
Bar cookies fiom mix use same time
Increase temperatme 25_F. to 50"F.
t\_r more browning.
Re&Ice temperature to 300°F. for large
custard.
Cook bread or rice pudding with custard
base 80 to 90 minutes
Large pies use 400°F. and increase time.
To quickly brown meringue, use 400°E
for 8 to 10 minutes
Custard fillings require lower
temperanlre, longer time
Increase dme for large amount or size.

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 nfininmm. When
roasting, it is not necessary to
seal, baste, cover or add water
to your meat.
Roasting is really a baking
procedure used for meats. Therefore,
oven controls are set to BAKE or
TIME BAKE. (You may heal 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 [br this. ) Line
broiler pan with aluminunl 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
A or B position. No preheating is
necessary.
Step 3: Turn OVEN SET to BAKE.
Touch OVEN TEMP button and
turn ADJ. TIME-TEMP. to 325"F.
Small poultry may be cooked at
375°R for best browning.
Step 4: Most meats contilme to
cook slightly while standing, after
being removed from the oven. For
rare or medium internal doneness,
if meat is to stand t0 to 20 minutes
while making gravy, or for easier
calving, you may wish to remove
meat from oven when internal
temperature is 5 to 10°E below
temperature suggested in guide.
If no standing is plalmed, cook
meat to suggested temperature in
guide on opposite page.
NOTE: You may wish to use TIME
BAKE, as described on page 16, to
turn oven on and off automatically.
Remember that food will contintle
to cook in the hot oven and therefore
should be removed when the desired
internal temperature has been
leached.
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
time has passed.
Q. Why is my roast crumbling
when I try to carve it?
A. Roasts are easier to slice if
allowed to cool 10 to 20 minutes
after removing from oven. Be sure
to cut across the grain of the meat.
Q. Do I need to preheat my
oven each time I cook a roast
or poultry?
A. It is rarely necessary to preheat
your oven, only for velT small
roasts, which cook a short length
of time.
Q. When buying aroast, are
there any special tips that would
help me cook it more evenly?
A. Yes. Buy a roast as even in
thickness as possible, or buy rolled
roasts.
Q. Can I seal the sides of my foil
"tent" when roasting aturkey?
A. Sealing the foil will steam the
meat. Leaving it unsealed allows the
air to circulate and brown the meat.
For Frozen Roasts
• Frozen roasts of beet, pork, lamb,
etc., can be started without thawing,
but allow l0 to 25 minutes per pound
additional time (10 minutes per
pound for roasts under 5 pounds,
more time for larger roasts).
• Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial flozen poultry
can be cooked successflflly without
thawing. Follow directions given
on packer's label.

Roasting Guide
Roasting
1. Position oven shelf at B for
small-size roasts (3 to 7lbs. ) and
at Afor larger roasts.
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
probe for more accurate doneness.
(Do not place probe in stuffing.)
3. Remove fat and drippings as
necessary. Baste as desired.
4. Standing time reconunended
for roasts is 10 to 20 nmmtes to
allow roast to firm up and make it
easier to carve. Internal temperatnre
will rise about 5° to 10"F. To
compensate for temperature rise, if
desired, remove roast from oven
earlier than indicated.
5. Frozen roasts can be
conventionally roasted by adding
10 to 25 minutes per pound more
time than given in guide for
refrigerated roasts. (10 nmmtes
per pound for roasts under 5 pounds.)
Defrost poultry before roasting.
"r_,De
Meat
Tender cuts; rib, high quality silloin tip,
llllllp Of top round*
Lamb Leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shouldeI*
Ham, precooked
Ham. raw
Ovell Internal
Temperature Doneness Temperature 'F
325° Rare:
Medimn:
Well Done:
325° Rare:
Medium:
WellDone:
325° Well Done:
325° Well Done:
325° To Warm:
325 ° Well Done:
*For boneless Iolled Ioasts oveI 6-inches thick, add 5 to 10 minutes per pound to times
Approximate Roasting Time,
in Minutes per Pound
3_o 5-lbs 6 to 8-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
10 minutes per pound (any weight)
Under 10ribs.
20-30
given above
10 {o 15-1bs
17-20
Poult_-
Chicken or Duck
Chicken pieces
Turkey
325°
3750
325"
Well Done:
Well Done:
Well Done:
3 to 5-lbs Over 5-1bs.
35-40 30-35
35-40
10 to 15-1bs. Over 15-1bs.
20-25 15-20
130%1400
150°-1600
170°-1850
130°-1400
150°-1600
1700-1 85°
170°-1800
i70°-i800
125°-1300
160°
185°-1900
185°-1900
In thigh:
185°- 190°

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 aim
smoking to a minimum.
Step 1: If meat has/ht 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.
Step3: Position shelf on recommended
shelf position as suggested in Broiling
Guide on opposite page. 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 a few inches
(except when broiling chicken).
The door stays open by itself, yet
the proper temperature is maintained
in the oven.
Step 5: Turn OVEN SET knob to
BROIL, touch OVEN TEMP button
and turn ADJ. T1ME-TEMP knob
clockwise until BROIL appears
on display. Preheating units is
not necessary. (See notes in
Broiling Guide. )
Step 6: 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 7: Turn OVEN SET knob
to OFF and touch temperature
button twice to clear BROIL from
display. Serve food immediately,
and leave pan outside oven to cool
during meal for easiest cleaning.
Use of Aluminum Foil
1. If desired, broiler pan may be
lined with foil and broiler rack may
be covered w ith foil for broiling.
ALWAYS BE CERTAIN TO M-OLD
FOIL THOROUGHLY TO
BROILER RACK, AND SLIT
FOIL TO CONFORM WITH
SLITS IN RACK. Broiler rack is
designed to minimize smoking and
spattering, and to keep &ippings
cool during broiling. Stopping fat
and meat juices from &aining to
the broiler pan prevents rack from
serving its purpose, and juices may
become hot enough to catch fire.
2. DO NOT place a sheet of
alulninum foil on shell'. To do so
may result in improperly cooked
foods, damage to oven finish and
increase in heat on outside surfaces
of the oven.
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 allowing
chicken to cook evenly throughout.
Q. When broiling, is it necessary
to always use a rack in the pan?
A. Yes. Using the rack suspends
the meat over the pan. As the meat
cooks, the juices fall into the pan,
thus keeping meat drier. Juices
are protected by the rack and stay
cooler, thus preventing excessive
spatter aim smoking.
Q. Should Isalt the meat before
broiling?
A. No. Salt draws out the juices
and allows them to evaporate.
Always salt after cooking. Turn
meat with tongs; piercing meat
with a fork also allows juices to
escape. When broiling poultry
or fish, brush each side often
with butter.
Q. Why are my meats not turning
out as brown as they should?
A. In some areas, the power
(voltage) to the range maybe low.
In these cases, preheat the broil
unit for 10 minutes before placing
broiler pan with food in oven.
Check to see if you are using the
recommended shelf position. Broil
for longest period of time indicated
in the Broiling Guide. Turn food
only once during broiling.
Q. Do ! need to grease my broiler
rack to prevent meat from sticking?
A. No. The broiler rack is designed
to reflect broiler heat, thus keeping
the surface cool enough to prevent
meat sticking to the surface. However,
spraying the broiler rack 1 ight 1 y with
a vegetable cooking spray before
cooking will make cleanup easier.
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