GE JB570GM User manual

Self=Clea
SolidDiskElectricRange
❑
!
❑Safe~ instructions....................3-5
Anti-Tip Device.........................................3. 32
OperatingInstructions,Wps
Aluminum Foil...........................5. 19,20,22
ClockandTimer ...........................................13
Features........................................................6. 7
Oven .... ...................................................l3.27
Baking..................................................l 5–I 9
Broiling,BroilingGuide....................22. 23
ControlPanel.............................................13
Light;BulbReplacement.................15, 30
Roasting,RoastingGuide ...............20.21
Self-CleaningInstructions..............24–27
Thermostat Adjustment .........................15
Timed Baking.....................................16, 17
SurfaceCooking......................................8-l 2
ControlSetiings...........................................9
CookwareTips......................................8. 10
Home CanningTips.................................12
Surface Light.........................................9. 29
Problem Solver.......................33.34
More questions?...call
GEAnswerCen&r”800.626.2000
CareandCleaning....................28-32
Anti-Tip Device.............................................32
BroilerPanand Rack...................................3O
Door Removal...............................................31
GlassTop........................................................28
Shelves...........................................................3l
Solid DiskSurface Units.............................28
Storage Drawer ............................................3O
Consumer Services...................35
Appliance Registration..................................2
Important Phone Numbers........................35
Model and Serial Number Location...........2
WarranW ........................................BackCover
Mdek JBP29G
JB570GM
GEAppliances JB571GM
MNU106Re~2

~LP US~LP YOU...
Beforeusingyourrange,
readthisbookmreftily.
It is intendd to help you
operate and maintiin 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
Writedownthemodel
andserialnumbers.
You’llfind them on alabel on
the front of the range behind the
storage drawer.
These numbers are dso on the
Consumer Product Ownership
Registration Card that came with
your range. Before sending in
this card, please write these
numbers here:
Mdel Number
Serial Number
Use these numbers in any
correspondence or service calls
concerning your range.
Kyoureceived
adamagedrange...
Immediately contact the dealer (or
builder) that sold you the range.
Savetimeandmoney.
Beforeyou request
service...
Check the Problem Solver in the
back of this book. It lists causes of
minor operating problems that you
can correct yourself.
WYOU~ED SERWCE...
To obtain service, see the Consumer Services page in
the back of this book.
We’re proud of our service and want you to be
pleased. If for some reason you are not happy with the
service you receive, here are three steps to follow for
further help.
HRST, contact the people who serviced your
appliance. Explain why you are not pleased. In most
cases, this will solve the problem.
~~, 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
HNALLY, if your problem is still not resolved, write:
Major Appliance Consumer Action Panel
20 North Wacker Drive
Chicago, IL 60606
2

WORTANT SA~W ~STRUCTIONS
Rwd MWtm@om BeforeUskg YourWge.
I~ORTANT S~ETY NOTICE
cThe CaMorniaSafe DrinkingWaterand
Totic EnforcementAct requirestheGovernor
ofCaliforniatopublishafistofsubstances
knowntothestatetocausebirthdefectsorother
reproductiveharm,andrequiresbusinessesto
warncustomersofpotentialexposuretosuch
substances.
●Thefiberglassinsulationin se~-clean ovens
givesoff averysmall amountof carbon
monotide duringthe cleaningcycle.Exposure
canbeminimizedbyventingwithanopen
windoworusingaventilationfanorhood.
●Fluorescentlight btibs containmercury.
Ifyourmodelhasasurfacelamp,youmust
recyclethefluorescentlightbulbaccordingto
local,stateandfederdcodes.
Whenusing electricalappliances,basic safety
precautionsshodd be followed,including the
following:
●Use this applianceonlyfor ifi intended use
asdescribedinthismanual.
●Besureyourapptianceis properlyinstiled and
groundedbyaqualifiedtechnicianinaccordance
withtheprovidedhstilation hstructions.
sDo not attemptto repairor replaceany part
of your rangeunless it is spec~lcally
recommendedin this book. Ml otherservicing
shouldbereferredtoaqual~ledtechnician.
●Beforeperformingany service,DISCONNECT
THE RANGEPOWERSUPPLYATTHE
HOUSEHOLDDISTKBUTION PANELBY
WMOV~G ~WSE ORS~C~G OFF
T~ C~C~ BREAKER.
All rangesmtip andinjury
couldresdt. Toprevent
accidenti tippingof the range
fromabnormalusage,including
excessloadingoftheovendoor,
attachittothewdl orfloorby
installingtheAnti-Tipdevice
supplied.Toinsurethedeviceis
~roperlyinstalled andengaged,
~emovethedrawerpanelandinspecttherear
levekg leg.Make~ureitfitsse~urelyintotheslot.
Eyoupulltherangeoutfromthewallforany
reason,makesurethedeviceengagestherange
whenyoupushtherangeback.Pleaserefertothe
Anti-Tipdeviceinformationinthisbook.Failureto
takethisprecautioncouldresultintippingofthe
rangeandinjury.
●Do not leavechildrendone+hildren should
notbeleftaloneorunattendedinanareawherean
applianceisinuse.Theyshouldneverbeallowed
tositorstandonanypartoftheappliance.
●CAU~ON: ITEMSOF ~TEREST TO
C~DREN SHOULDNOT BE STORED IN
CAB~ETS ABO~ ARANGE OR ON THE
BACKSPLASHOFARANG&C~DREN
CL~B~G ON THERANGE TOREACH
~EMS COULDBE SENOUSLY INJURED.
●Teachchildrennot to play with the controls or
anyotherpartoftherange.
●Neverleavethe ovendooropen whenyouare
notwatchingtherange.
●Alwayskeep combustibleWMcoverings,
cutins or drapesasafe distancefrom
yourrange.
●Do notallow anyoneto climb,stand or hang on
the door,drawer or rangetop. They codd
damagethe rangeand eventip it over,musing
severepersonalinjury.
●Neverwearloose-fittingorhanging garments
whileusing the appliance.Harnmablematerial
couldbeignitedifbroughtincontactwithhot
heatingelementsandmaycauseseverebums.
●Use ordydry pot holders—
moistordamppotholdersonhot
surfacesmayresultinbumsfrom
steam.Donotletpotholderstouchhotheating
elements.Donotuseatowelorotherbuky cloth,
Suchclothscancatchfireonahotsurfaceunit.
●Alwayskeep dish towels,dish cloths, pot
holdersand otherHnensasafe distancefrom
yourrange.
●Alwayskeep woodenand plasticutensils
and-ned food asafe distanceaway from
yourrange.
●Foryoursafety,neveruse your appliancefor
warmingorheatingthe room.
(continuednextpage)
3

WORTANT SA~~ ~STRUC~ONS
(contlnud)
●Do notstoreflammablematerhdsin an oven
or nearthe cooktop.
●DO NOT STOREOR USE COMBUST~LE
MATE~LS, GASOL~ OR OT~R
FLAWBLE VAPORSAND LIQU~S
~THEVIC~ITY OF T~S OR ANY
OTHERAPPLMNCE.
●Keephood and grease~ters cleantomaintain
goodventingandtoavoidgreasefries.
●Do notlet cookinggreaseor otherflammable
materkdsaccumdate in or nearthe range.
B
●Do not use water on greasefires.
,d Neverpick up aflamingpan. Smother
flamingpanonthesurfaceunitby
coveringpancompletelywithwell-
fittinglid,cookiesheetorflattray,orifavailable,
usedrychernicdorfoam-typeextinguisher.
flaminggreaseoutsideapancanbeputoutby
coveringwithbakingsodaor,ifavailable,amulti-
purposedrychetical orfoam-typefire
extinguisher.
Nameintheovencanbesmotheredcompletely
byclosingtheovendoorandpushingthe
CANCELbuttonoruseachemicalorfoam-
typeextinguisher.
●Do not touchthe heating elementsor interior
surfaceof ovenand surfaceunits. These
surfacesmaybehotenoughtoburneventhough
theyaredarkincolor.Duringandafteruse,donot
touch,orletclothingorotherflammablematerials
contactsurfaceunits,areasnearbysurfaceunitsor
anyinteriorareaoftheoven;allowsufficienttime
forcoo~ng,frost.
Potentiallyhotsurfacesincludethecooktopand
areasfacingthecooktop,ovenventopeningand
surfacesneartheopening,andcrevicesaroundthe
ovendoor,andmetaltrimpartsabovethedoor.
Remember:Theinsidesurfaceoftheovenmay
behotwhenthedoorisopened.
.Donotcookon abrokenglasscooktop,
Spilloversorcleaningsolutionmaypenetrate
abrokencooktopandcreateariskofelectrical
shock.Contactaqual~ledtechnicianimmediately
shouldyourcooktopbecomebroken.
●Use carewhentouchingthe cooktop.Theglass
surfaceofthecooktopwillretainheatafterthe
controlshavebeenturnedoff.
4
\●Cleanthe cooktopwith caution.
Hawetspongeo~clothisusedto
wipespillsonahotcookingarea,be
●
carefultoavoidsteamburn.Somecle~sers can
producenoxiousfumesifappfiedtoahotsurface.
men cookingpork,followthedirections
exactlyandalwayscookthemeattoaninternal
temperatureofatleast170°F.Thisassuresthat,
intheremotepossibilitythattrichinamaybe
presentinthemeat,itwillbekilledandthemeat
willbesafetoeat.
Oven
●Stand awayfrom rangewhenopeningoven
door.Hot airor st- whichescapesmn
causeburns to hands,face antior eyes.
.Do not heat unopenedfood continers.
Pressurecouldbutidup and the container
couldburst, musing an injury.
●Keepthe ovenvent duct unobstructed.
sKeepthe ovenfreefrom greasebutidup.
●Placethe oven she~ in the desiredposition
w~e the ovenis cool.Htheshelvesmustbe
handledwhenhot,donotletpotholdercontact
theheatingunitsintheoven.
●~ling out the she~ to the she~ stopis a
conveniencein ~iting heavyfoods. It is also
aprecautionagainstburnsfrom touching
hot surfaces of the doororoven walls.
●men using cookingor roastingbagsin oven,
foflowthemanufacturer’sdirections.
sDo not use your oven to dry newspapers.
Ifoverheated,theycancatchfue.
●Do not use oven for astoragearea.Items
storedinanovencanignite.
●Do not leavepaperproducts,cookingutensils?
or food in the ovenwhen not in use.
●After broiling,alwaystakethebroilerpanout
oftherangeandcleanit.Leftovergreaseinthe
broflerpancancatchfue thenexttimeyouuse
thepan.
●Never leavejars or cans of fat drippingson or
nearyour oven.

Self-CleaningOven
●Do not cleanthe door gasket. Thedoorgasket
isessentialforagoodseal.Careshouldbetaken
nottorub,damageormovethegasket.
sDo not use oven cleaners.No commercial
ovencleanerorovenlinerprotectivecoating
ofanykindshouldbeusedinoraroundany
partoftheoven.Residuefromovencleaners
willdamagetheinsideoftheovenwhentheseK-
cleancycleinused.
●Cleanody parts listed in this Use and Care
Book.
●BeforeseE-claing the oven, removebroiler
pan and other cookware.
●Do not use aluminumfoil to lineovenbottoms,
exceptassuggestedinmanual.hproper
installationoftheselinersmy resultinarisk
ofelectricshockorfire.
●Be sure to wipeup excessspillagebefore
stirting the self-cleaningoperation.
●Hthe self-cleaningmodematiunctions,turn off
anddisconnectthe power supply.Haveserviced
byaqualfledtechnician.
Stiace Coohg Elementi
G
.Useproperpansize—This
~> appli~ce isequippedwithoneor
moresoliddisksurfaceunitsof
differentsize.Selectcookwarehavingflat
bottomslargeenoughtocovertheso~ddisk
surfaceunit.Theuseofundersizedcookwarewill
exposeaportionofthesurfaceunittodirect
contactandmayresultinignitionofclothing.
Roperrelationshipofcookwaretosurfaceunit
willdso improveefficiency.
●Neverleave the sotiddisk surfaceunits
unattendedat high heat settings. Boilover
causessmokingandgreasyspi~oversthatmay
catchonfue.
.Do not cookon abroken cooktop. Spilloversor
cleaningsolutionsmaypenetrateabroken
cooktopandcreateariskofelectricalshock.
Contactaqualifiedtechnicianimmediatelyshould
yourglasscooktopbecomebroken.
●Ody certaintypesofglass,@ass/ceramic,
earthenwareorotherglazedcontainersare
suitableforrange-topservice;othersmaybreak
becauseofthesuddenchangeintemperature.
●Tominimizethepossibilityofburns,ignitionof
flammablematerialsandspillage,thehandleofa
containershouldbeturnedtowardthecenterofthe
rangewithoutextendingovernearbysotiddisk
surfaceunits.
●Nevertry to cleanthe cooktopsurfacewhenit is
hot.Somecleanersproducenoxiousfumesandwet
clothscouldcausesteamburnsifusedonahot
surface.
Q
Alwaysturnsotiddisksurfaceunitsto OFF
beforeremovingcookware.
●Useof decorativemeti coversonsoliddisk
surfaceunits is notrecommended.
Ifacovered
unitisturnedon,elementburnoutcouldresult.
●KeepaneyeonfoodsbeingfriedatHIor
MediumHighheatsettings.
●Whenflamingfoodsareunderthehood,
turnthefanoff. Thefan,if operating,may
spreadtheflame.
●Foodsforfryingshotid be as dryaspossible.
Frostonfrozenfoodsormoistureonfreshfoodscan
causehotfattobubbleupandoversidesofpan.
●Usefittlefatforeffectivesha~owordeep-fat
frying.Filhngthepantoofulloffatcancause
sptiloverswhenfoodisadded.
●Uacombinationofoflsor fatswiflbeusedin
frying,stirtogetherbeforeheating,orasfatsmelt
slowly.
●Alwaysheatfat slowly,andwatchasitheats.
“Usedeepfatthermometerwheneverpossibleto
preventoverheatingfatbeyondthesmokingpoint.
●Nevertrytomoveapanof hotfa~ especitiy a
deepfatfryer.Waitunti thefatiscool.
SAW T~SE
~STRUCTIONS
5

FEA-S OFYOURRANGE
1JBP29G ‘
\\\’ \
Ill
\/
JBP570GM
JBP571GM
6

I
Explained
Feature Index on page
1Solid Disk Element Surface Unit Controls 5,9,29
2‘ON” Indicator Light 9
for Solid Disk Element Surface Units
3Surface Light Switch (on some models) 9
4Oven CANCEL button 4, 13, 15
Push it to cancel any oven operation. 16,22
5Oven Control, Clock and Timer 13
6Set Knob 13,15-17,20
Lets you set oven temperature, clock timer 22,25,26
and ~or LO broil.
7Oven Light Switch 15
Lets you turn the interior oven light on and
off when the door is closed.
8Oven Vent. &ea may get hot during oven use. 4,30
9Cooktop Surface Light (on some models) 3,9,29
10 Solid Disk Element Surface Units 5, 8–12, 28
11 Sensi-Temp mSurface Uni@(on some models) 9
12 Cooktop 4,5,29
13 Automatic Oven Light Switch
The light comes on automatically when the door is opened.
14 Oven SheE Supports
For shelf positions, see the Baking, Roasting and
Broiling sections.
15 Oven Shelves with Stop-locks (curved extensions)
For safety,facing up toward the rear of the oven.
16 Bake Unit. Maybe gently lifted for wiping the oven floor.
17 Removable Oven Door with Broil Stop Position
Easily removed for oven cleaning.
18 Broiler Pan and Rack
Do not clean in the Self-Cleanin~ oven.
19 Oven Door Gasket
20 Storage Drawer
21 Model and Serial Number Location
On the front of the range behind the storage drawer.
22 Anti-Tip Detice. See the Installation Instructions.
23 Broil Unit
24 Oven Interior Light
25 Oven Door Latch Handle. Use for Self-Cleaning cycle only.
15
14
4, 14,
18,24,31
31
31
4,20,22,24,30
5,24,31
30
L
3,32
31
15,24,30
15, 16,20,22
25,26 7

a,, SU~ACE COO~G
BeforeUsingYourSolidDiskModtie for theFirstTime
The top working surface of sofid disk elements There will be some smoke and odor; this is normal.
have aprotective coating which must be hardened Heating of the element will change the stainless steel
before using the elementi for the first time. To element trim rings to agold color.
harden this coating, the elements should be heated THE ELEMENT PROTECTIVE COATING
without apan for about 5minutes at the ~setting.
Otherwise the coating will stick to the pan. MUST BE HARDENED TO HELP PROTECT
THE ELEMENT OVER ITS LIFE.
GeneralInformationAboutSolidDiskElemenk
Using asolid disk element is quite similar to using an
electric coil surface unit. With both types of surface
units you will enjoy the cleanliness of electricity and
the benefits of retained heat in the elements.
However, there are differences.
●Solid disk elements reach temperature aMttle
slower, and hold heat longer than coil unih.
Solid disk elements have very even heat distribution.
Since solid disk elements hold heat longer, you may
wish to turn the element off sooner,and take
advantage 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 settingused for cooking.
●The red dot in the center of the solid disk
element indicates built-in temperature fimiters
that automatically reduce the heat if apan boils dry,
if the element is turned on without apan 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 the element to cool before
cleaning the element area.
●Youmust use proper flat bottomed cookware,
not cookware that is warped, rounded, or curved.
Improper cookware could cause poor cooking results.
“Untike electric coil surface units, solid disk
elements do NOT turn red hot, even at HI setting.
You may however, notice adull glow when the
elements are on HI and the room is dimly lit.
●Solid disk element cooking takes you astep
closer to easier cleanup because the cooking
surface is sealed against spills.There are no drip
hwls or burner boxes to clean.
CookwareTips
For cooking on sotid disk elements, the use of
correct cookware is very impotint.
●Aluminum cookware conducts heat faster than
other metals.
●Cast-iron and coated cast-iron containers are slow to
absorb heat, but generally cook evenly at minimum
or medium heat settings.
●Glass cookware shouldbe used only as the
manufacturer describes.
●Do not use awire trivet or any other kind of
heat-retarding pad between the cookware and
the element.
●Good pans have athick, flat bottom which absorbs
the heat from the element. The thick, flat bottom
provides good heat distribution from the element
to the food.
QPans with thin, uneven bottoms do not do agood
job of using the heat coming from the element.
The food to be cooked may bum and require more
time and electricity. Youwould also have to add
more fat or water.
Pans with uneven bottoms are not suitable.

Howto Setthe Controls
1. Push the control knob in.
2. Turn either clockwise or
E
\
counterclockwise to the
desired heat setting. \@
u
The control must be pushed in to set only from
Be sure you turn control to OFF when you finish
cooking.
An indicator fight will @owwhen ANY heat on any
surface unit is on.
Cooktoptemperatures increaseswith the number
of surfaceunits that are on. With 3or 4surface
the 0~ position. When the control is in ~y position unik turned on, surface temperatures are M@, so
other than OFF, it may be rotated without pushing in. be tirefti when touching the cooktop.
Cooting GuideforUsingHeatSettings
At both OFF and
HI settings,there
is aslight niche.
When turning the
control knob to
either of these
positions, you
will feel the
OFF
Mf:&M MEDIUM
HIGH
/,\
control “click’ MED
into the niche.
When cooking in aquiet 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.
~—Bring water to boil.
MEDIUM HI—Fast fry, pan broil; maintain fast boil
on large amount of food.
MED—Saute and brown; maintain slow boil on large
amount of food.
MEDIUM LO—Cook after starting at ~; cook with
littlewater in covered pan.
LO—Steam rice, cereal; maintain serving
temperature of most foods.
NOTE:
1.At Wor MED~ HI, never leave food
unattended. Boilovers cause smoking; greasy
spillovers may catch fire.
2. At LO or MED~M LO, melt chocolate, butter on
small unit.
Sensi-Temp
‘MControl(on some models)
150 —
200
OFF
450
,
—400
350
il\
250 300
The automatic soliddisk
surface unit sensesthe
temperature of the pan and
regulates it accordingto the
settingselected.
To turn the surfaceunit
ON, push in and turn the
knob counterclockwise.
Youwill feel a“click” at
the OFF position.
When turned on, the Sensi-Tempw surface unit always
beginswith full power,no matter where the knob is set.
When the temperatureyou selectedhas been reached,
the surfaceunit cyclesOFF and ON to maintain the
settingautornaticdly, similarto your oven. Even when
theknob is set at minimum, the surface unitbegins on
fullpower untilthe selected heat setting is reached.
The Sensi-Tempw surfaceunit will not burn food
whenthe correct settingis selected.For example,
beans,chocolate and mashed potitoes can be left on the
Sensi-TempTMsurfaceunit withoutscorching or
burning.Food may dehydrateif left on for long periods
of time,but the heat sensing devicewill not let the food
or pan overheatbeyond the setting.
LampOver the SurfaceUnit (on some models)
Push the switch to turn the light on and off.
(continuednextpage) 9

S~ACE COO~G
(continued)
Howto CheckPan Pefiomance on aSolidDisk Suflace Utit
1. Put1inch of water into the pan.
2. Bring water to aboil and observe the pattern of the bubbles as the
water comes to aboil.
3. Auniform pattern of bubbles across the bottom of the pan confirms
agood heat transfer and agood pan.
4. Bubbles localized in only aportion of the bottom indicate uneven contact
of the pan to the surface unit, uneven heat transferor an unsuitable pan.
~.:~~,-?,>
~
●Do not use pans with rounded
,“,.,,,..,.:,
,.~!,,.:,::,-.
,,~,:,.,# bottoms. They don’t have enough
.&+?;:,>,
4., ,,*:
,..., contact with the solid disk
,:.
*$,y .,+, surface unit to cook properly.
●Use pans of the conect di~eter
only:They should be slightly
larger than the solid disk surface
unit so spillovers will flow onto
the cooktop and not bake onto
the element. Adamp cloth is
sufficient to remove the spill.
Pans should,not overhang=
more than 1inch beyond the
surface unit.
●To o~tirnizecooking time and
energy usage, you should use a
pan that is sized correctly for the
cooking process, with awell-
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 and
spillage can flow onto the solid
disk surface unit.
●Place only dry pans on the solid
disk surface units. Do not place
lids on the surface units,
particularly wet lids.
,●We recommend that you use
only aflat-bottomed wok. They
are available at your local retail
store. The bottom of the wok
should have the same diameter
as the element to ensure proper
contact.
*
●Do notuse woks that have support
rings. This type of wok will not
heat on solid disk surfaceunits.
●Some special cooking procedures
require-specific cookware such as
pressure cookers, deep fat fryers,
etc. All cookware must have flat
bottoms and be the correct size.
The cookware should dso be
covered, if applicable to the
cooking process.
●Canning pots should not extend
more than 1inch beyond the
surface of asolid disk surface
units and should have flat
bottoms. When canning 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 the Home Canning Tips
section for firther information.

QuestionsandAnswers
Q. May Ican foods and preserves on my solid disk
surface units?
A. Yes,but ody use cookware designed for canning
purposes. Check the manufacturer’s instructions
and recipes for preserving foods. Be sure canner is
flat-bottomed and fits over the center of the solid
disk surface unit. Since canning generates large
amounts of steam, be careful to avoid bums from
steam or heat. Canning should only be done on the
surface units. Follow our recommendations in the
Home Canning Tips section.
Q. Why does the solid disk surface units smoke
when Ifirst turn it on?
A. This initial smoking is both normal and necessary.
Arust preventative is applied to each surface unit
at the factory.When the unit is turned on for the
first time, the coating will bum off the surface unit
areas. This takes approximately 5minutes and
should be done without any cookware on the
surface unit. Otherwise, the coating will stick to
the cookware.
Q. Why is the cooktop hot to the touch?
A. More heat is transferred to the cooktop by the solid
disk surface units than by electric coil surface units
because the surface units are clamped securely to
the cooktop. This, of course, eliminates spillovers
from getting inside the cooktop chassis. The secret
to keeping the cooktop comfortably cooler is to
turn the cooktop on only after the cookware and its
contents are placed on the surface unit. More heat
will then be transferred to the cookware and the
food rather than the cooktop. The cooktop
temperature will not cause damage to the cabinets,
countertops or cookware.
Q. Why am Iovercooking my food with the new
so~d disk surface units?
A. The solid disk surface units are very energy-
efflcient and retain heat much longer than the coil
surface units. Food will boil or fry 3to 5minutes
after the controls are turned off. We recommend
that you begin cooking at lower settings than you
have in the past and 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
electric coil surface unit is measured in seconds,
not minutes. These few seconds are due to the
greater mass of the unit. If the food is cooking
slowly,it is because the pots and pans are warped
or have an uneven bottom surface. If flat-bottomed
pots and pans are used, cooking performance of
the solid disk surface unit closely parallels that of
the coil surface unit with less energy consumption.
Q. Can Iuse special cooking equipment like an
orienti wok, on my sotid disk surface units?
A. We recommend that you use only aflat-bottomed
wok. They are available at your local retail store.
The bottom of the wok should have the same
diameter as the surface unit to ensure proper
contact. Do not use woks that have support rings.
This type of wok will not heat on solid disk
surface units.
Q. Whyis theporcelainfinishonmy cookware
comingo~
A. If you set your solid disk surface unit on aheat
setting higher than required for the cookware
material, and let the cookware sit too long, the
cookware’s finish may smoke, crack, pop or
bum depending on the pot or pan. Also, cooking
small amounts of dry food may damage the
cookware’s finish.
11

Canning should be done on the solid disk surface
unit’s only.
Pots that extend beyond one inch of acooking unit’s
trim ring are not recommended for most surface
cooking. However, when canning with awater-bath
or pressure canner, larger-diameter cookware maybe
used. This is because boiling water temperatures
(even under pressure) are not harmful to cooktop
surfaces surrounding the cooking units.
HOWEVER, DO NOT USE LARGE DIAMETER
CANNERS OR OTHER LARGE DIAMETER POTS
FOR FRYING OR BOILING FOODS OTHER
T~ WATER.Most syrup or sauce mixtures—
and dl types of frying+ook at temperatures much
higher than boiling water. Such temperatures could
eventually harm cooktop surfaces surrounding the
solid disk surface units.
Obseme theFollowingPointsin Canning
1. Be sure the canner fits over the center of the
cooking unit. If your range or its location does not
allow the canner to be centered on the cooking 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 solid disk surface unit and
take too long to boil water.
mGHT WRONG
3. When canning, use recipes and procedures from
reputable sources. Reliable recipes and procedures
are available from the manufacturer of your canner;
manufacturers of glassjars for canning, such as
Ball and Kerr; and the United States Department of
Agriculture Extension Service.
4. Remember that canning is aprocess that generates
large amounts of steam. To avoid burns from steam
or heat, be careful when canning.
NOTE: If your house has low voltage, canning may
take longer than expected, even though directions
have been carefully followed. The process time will
be shortened bv:
Flat-bottomed canners are recommended. (1) using ap~essurecanner, and
(2) starting with HOT tap water for fastest heating
of large quantities of water.
CAUTION:
Safe canning requiresthat h- microorganisms
aredestroyedandthat thejars are sealedcompletely.
When canning foods in awater-bath canner, agentle
but steady boil must be maintained continuously for
the required time. When canning foods in apressure
canner,the pressure must be maintained continuously
for the required time.
Solid disk surface units heat up and cool down
more slowly than other electric surface units.
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.
The solid disk surface units have temperature
limiters that help prevent damage to the cooktop.
If the bottom of your canner is not flat, the solid disk
surface unit can overheat, triggering the temperature
limiters to turn the unit off for atime. This will stop
the boil or reduce the pressure in the canner.
Since you must make sure to process the ~nning
jars for the prescribed time, with no interruption
in processing time, you cannot can on solid disk
surface uniti if the bottom of your canner is not
flat enough.
12

STOP COOK
TIMER CLOCK TIME CLEAN TIME BROIL BAKE
nDDDDDD
Oven“On”Indicator ToSetthe Clock
The word “ON’ is displayed when the BAKE or the 1. Wsh the CLOCK button.
BRO~ button is pushed. It goes out when the oven
CANCEL button is pushed or when the oven shuts off 2. Turn the SET knob to the correct time of day.
The clock is now set.The clock must be set to the
automatically. correct time of day for accurate automatic oven
The oven operation is controlled electronically. timing operations.
The following instructions tell you how to operate
the electronic controls.
ToSetthe MinutdSecond Ther
1.Push the TIMER button.
2. Turn the SET knob to the desired amount of time
(up to 9hours and 59 minutes). The minute/second
timer will begin to count down within afew seconds.
3. When time is up, the end of cycle tone (3 long
beeps) will sound and the display will again show
the time of day.
ToCancelthe Tfier
Wsh and hold the TMER button for 3seconds while
‘TIMER’ is displayed. This will clear the
minute/second timer function.
NOTE: The minute/second timer is areminder only
and will not operate the oven.
You can use the minute/second timer whether or not
the oven is being used. The minute/second timer does
not interfere with oven operations.
Tones
End-of-Cycle Tone (3 long beeps—1 second on,
1second o~: shows that atimed oven operation has
reached the Stop Time or that the minute/second timer
has counted down.
Attention Tone (seriesof short beeps, l/4-second on,
l/4-second off, until the proper response is given):
will sound if the oven has only been partially
programmed. For example, if you have selected a
cook time but no temperature, you will hear the
attention tone until you select atemperature or push
the CANCEL button.
Notification Tone (single, 1-secondbeep): indicates
the oven has stabilized at the selected temperature.
Key Tone (single, l/10-second beep): sounds when
any button is pushed.
Function Error Tone (series of very rapid beeps,
l/8-second on, l/4-second o~: display will show a
code. Cancel the function error tone by pushing the
CANCEL button. If the function error tone starts
again (after about 15 seconds), call for service.
Disconnect the range electrical supply to stop the tone.
If the function error occurred while you were
programming the oven control, push the CANCEL
button and try again.
To Cancel the Tone... If you don’t want an audible
tone when you push abutton, you can eliminate the
Key Toneby pushing and holdingthe CANCEL button
until you hear ashort beep (in approximately two
seconds). To activate the tone again, push and hold
the CANCEL button once more until you hear ashort
beep. Canceling or activating the tone should only be
done whenthere is no ovenoperationprogrammed.
Wshing the CANCEL button will clear all functions
except the Clock and Minute/Second Timer.
13

BeforeUsingYourOven
1.Look at the controls. Be sure you understand how NOTE: You may notice a“burning” or “oily” smell
to set them properly. Read over the directions for the fwstfew times you turn your oven on. This is
the Oven Controls so you understand how to normal in anew oven and will dissipate in ashort
use them. time. To speed the process, set aself-clean cycle
2. Check oven interior. hok at the shelves. (see Operating the Self-Cleaning Oven section)
Take apractice run at removing and replacing lasting aminimum of 3hours.
them properly, to give sure, sturdy support.
3. Read over information and tips that follow.
4. Keep thisbook handy so you can referto it,
especiallyduring the first weeks of using your
new range.
OvenShelves
The shelves are designed with stop-locks so when
placed correctly on the shelf suppo~, they will
stop before coming completely out of the oven and
will not tilt when you are removing food from them
or placing food on them.
When placing cookware on ashelf, pull the shelf out
to the “stop” position.Placethe cookwareon the shelf,
then slide the shelf back into the oven. This will
eliminate reaching into the hot oven.
To remove the shelf from the oven, pull it toward
you, tilt the front end upward, and pull it out.
To replace, place the shelf on the shelf support with
the stop-locks (curved extension of the shel~ facing
up and toward therear of the oven.Tiltup the front and
push the shelftoward 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.
ShelfPositions
The oven has 4shelf supports identified in this
illustration as A(bottom), B, Cand D(top).
Shelf positions for cooking are suggested in the
Baking, Roasting and Broiling sections.
14

OvenLight I
The light comes on automatically when the door is opened.
Use the switch on the control panel to turn the light on and off when the
door is closed.
DoZtYourse~—Adjustthe OvenThemostit
Hyou don’t think the oven is heating at the right
temperature when you are baking or roasting, you
can reset the thermostat yourseti.
When cooking food for the first time in your new
oven, use time given on recipes as aguide. Oven
thermostats, over aperiod of years, may “drift” from
the factory setting and the differences in timing
between an old and anew oven of 5to 10 minutes are
not unusual. Youroven has been set correctly at the
factory and is more likely to be accurate than the oven
which it replaced.
Wedo not reeommend the use of inexpensive
thermometers, such as those found in the grocery
store, to check the temperature setting of your new
oven. These thermometers can vary by 2M0 degrees.
Todecide how much to change the temperature,
setthe oven temperature 25°F. higher or lower than
the temperature in your recipe, then bake. The results
of this “test” should give you an idea of how much the
temperature shouldbe changed.
To Adjust the Temperature:
BAKE 1. Push the BA~ button.
D
2. Select an oven temperature between 500°F. and
550°F. with the SET knob.
3. Immediately, before “BAW’ appears, push
and hold the BAD button for about 4seconds.
The time display will change to the oven
adjustment display.
4. The oven temperature can be adjusted up to
(+) 35°F.hotter or (-) 35°F.cooler.
1@
Turn the SET knob to adjust the
SET temperature in 5°F. increments.
1
If the oven control signals, push the CANCEL
button and start over.
n5. When you have made the
CANCEL adjustment, push the CANCEL
button to go back to the time of
day display.Use your oven as you
would normally.
NOTE: This adjustment will not affect the Broil
or Clean temperatures. It will be retained in memory
after apower failure. I
Do not lock the oven door with the latch during baking. The latch is
used for seti-cleaning only.
Youroven temperature is controlled very accurately using an oven control
system. We recommend that you operate the range for anumber of weeks
using the time given on recipes as aguide to become familiar with your new
oven’sperformance. If you think an adjustment is necessary, see the Do It
Yoursel~—Adjustthe Oven Temperature section.
(continuednextpage)
15I

BA~G
(continued)
Howto SetYourRangefor Bating
To avoid possible burns, place the shelves in the 3. Push the CANCEL button when
correct position before you turn the oven on.
BAKE 1. Push the BAKE button.
D
?
@
2. Turn the SET knob until the desired
SET temperature is displayed.
1
If preheating is desired, do not place the food in the
oven until the 1-secondbeep sounds to indicate the
oven is preheated.
baking is finished and then remove
~
To change the oven temperature during the
bake cycle, push the BAKE button and then turn
the SET knob to get the new temperamre.
Howto TimeB*e
Do not lock the oven door with the latch
during timed baking. The latch is used for
seti-cleaning only.
The oven control allows you to turn the oven on
or off automatically at specific times that you set.
NOTE: Before beginning make sure the oven clock
shows the correct time of day.
CLOCK To set theclock, firstpush the CLOCK
npad. Turn the SET knob untilthe correct
time of day is displayed.
Howto SetImmediateStart andAutomaticStop
To avoid possible burns, place the shelves in the The oven will continue to cook for the programmed
correct position before you turn the oven on. amount of time, then shut off automatically.
The oven will turn on immediately and cook for a
selected length of time. At the end of Cook Time,
the oven will turn off automatically.
COOK 1. Wsh the COOK TIME button.
TIME
?
@
2. Turn the SET knob until the desired
SET length of baking time appears in the
1display.
5. Remove the food from the oven. Remember,
even though the oven shuts off automatically,
foods continue cooking after the controls are off.
NOTE:
●Foods that spoil easily such as milk, eggs, fish,
stuffings, poultry and pork should not be allowed
to sit for more than 1hour before or after cooking.
Room temperature promotes the growth of harmful
bacteria. Be sure the oven light is off because heat
from the bulb will speed harmful bacteria growth.
●Push the STOP TIME button to find out when
BAKE 3. Push the BAKE button. the end of cycle tone will sound and the oven will
n
turn off.
●Push the CLOCK button to display the time of day
1with out canceling the oven operation.
@
4. Turn the SET knob until the desired
SET temperature is displayed.
t

How to Set Delay Start and Automatic Stop
Quick Reminder:
1. Push the COOK TIME button.
2. Turn the SET knob to set the cooking time.
3. Push the STOP T~E button.
4. Turn the SET knob until the desired stop time
appears in the display.
5. Push the BAKE button.
6. Turn the SET knob to select the oven
temperature.
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
Youcan set the oven control to turn the oven on
automatically,cook for aspecific length of time and
turn off automatically.
For examDle:Let’s say it’s 2:00 and dinner time is
shortly aft~r7:00. The~eeipe suggests 3hours baking
time at 325°F.Here’s how:
COOK 1. Push the COOK TIME button.
TIME
i
@
2. For 3hours of cooking time, turn
SET the SET knob until “3:00’ appears
1in the display.
BAKE 5. Push the BAKE button.
i
@
6. Turn the SET knob until “325°”
SET is displayed.
1
At 4:00, theoven will turn on automatically. The
oven will continue to cook for the programmed
3hours and shut off automatically at 7:00.
7. Remove the food from the oven. Remember, even
though the oven shuts off automatically,foods
continue cooking after the 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
2hours at these low temperatures may spoil.
cWhen setting your oven for adelay start, never
let foods such as dairy products, fish, meat,
poultry, etc. sit for more than 1hour 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.
(continuednextpage)
STOP 3. Push the STOP TIME button.
TIME
f
@
4. Setthe Stop Time by turning the
SET SET knob until “7:W’ appears
1in the display.
17

BA~G
(continued)
For best baking results, follow these suggestions:
OvenShelves
Arrange
the oven
shelf or shelves in
the desired locations
while the oven is
cool. The correct
shelf position
depends on the kind
of food and the
browning desired.
As ageneral rule,
place-most foods in the middle of the oven,
on either shelf position Bor C. See the chart for
suggested shelf positions.
INpe of Food ISheMPosition I
IAngel food cake 1A I
IBiscuits or muffins IBor CI
ICookies or cupcakes IBor CI
IBrownies 1Bor CI
!Layer cakes 1Bor CI
IBundt or pound cakes IAorB I
Pies or pie shells IBor CI
.Frozen pies A(on cookie sheet)
Casseroles Bor C
Roasting Aor B
Preheating
Preheat the oven if the recipe calls for it. Preheat Preheating is necessary for good results when baking
means bringing the oven up to the specified cakes, cookies, pastry and breads. For most casseroles
temperature before putting in the food. To preheat, and roasts, preheating is not necessary. For ovens
set the oven at the correct temperature-selecting awithout apreheat indicator light or tone, preheat
higher temperature does not shorten preheat time. 10 minutes. After the oven is preheated place the food
in the oven as quickly as possible to prevent heat
from escaping.
BakingPans Pan Placement
Use the proper baking pan. The type of finish on the For even cooking and proper browning, there must be
pan determinesthe amountof browning that will occur. enough room for air circulation in the oven. Baking
●Dark, rough or dull pans absorb heat resulting in aresults will be better if baking pans are centered as
browner, crisper crust. Use this type for pies. much as possible rather than being placed to the front
or to the back of the oven.
●Shiny,bright and smooth pans reflect heat, resulting
in alighter, more delicate browning. Cakes and Pans should not touch each other or the walls of the
cookies require this type of pan. oven. Allow 1to 1Y2 inch space between pans as well
●G1assbaking dishes also absorb heat. When baking as from the back of the oven, the door and the sides. If
in glass baking dishes, lower the temperature by you use 2shelves, stagger the pans so 1is not directly
25°F.and use the recommended cooking time in above the other.
the recipe. This is not necessary when baking pies
or casseroles.
18

BakingGuides
When using prepared baking mixes, follow package recipe or instructions
for the best baking results.
Cookies
When baking cookies, flat cookie sheets (without
sides)produce better-looking cookies. Cookies baked
in ajelly roll pan (short sides dl around) may have
darker edges and pale or light browning may occur.
Do not use acookie sheet so large that it touches the
walls or the door of the oven. Never entirely cover a
shelf with alarge cookie sheet.
For best results, use only 1cookie sheet in the oven
at atime.
Pies Cakes
For best results, bake pies in dark, rough or dull pans When baking cakes, warped or bent pans will cause
to produce abrowner, crisper crust. Frozen pies in foil uneven baking results and poorly shaped products.
pans should be placed on an aluminum cookie sheet Acake baked in apan larger than the recipe
for baking since the shiny foil pan reflects heat away recommends will usually be crisper, thinner and drier
from the pie crust; the cookie sheet helps retain it. than it should be. If baked in apan smaller than
recommended, it may be undercooked and batter may
oveflow. Check the recipe to make sure the pan size
used is the one recommended.
AluminumFoil
Never entirely cover ashelf with aluminum foil. /,
This will dis&rb the heat circulation and result in poor
baking. Asmaller sheet of foil maybe used to catch a
spilloverby placing it on alower shelf several inches
below the food.
Don’tPeek
Set the timer for the estimated cooking time and do DO NOT open the door to check until the
not open the door to look at your food. Most recipes minimum time. Opening the oven door frequently
provide minimum and maximum baking times such during cooking allows heat to escape and makes
as “bake 30-40 minutes.” baking times longer. Yourbaking results may also
be affected.
19

ROAS~G
Do not lock the oven door with the latch during Roasting. The latch is
used for seti-cl=ning ody.
Roasting is cooking by dry heat. Tender meat or poultry can be roasted
uncovered in your oven. Roastingtemperatures,which shouldbe low and
steady,keep spattering to aminimum.
Roasting is really abaking procedure used for meats. Therefore, the oven
controls are set for BA= or Timed Baking. You may hear aslight clicking
sound, indicating the oven is working properly.Roasting is easy; just follow
these directions:
1. Place the shelf in Aor Bposition. No preheating is
necessary.
,-. ,,,,,,
2. Check the weight of the
k
=,-~~-~ IIll
meat. Place the meat
fat-side-up, or poultry :-3
>. ,Y,‘\-
breast-side-up, on ~-
roasting rack in a$
shallow pan. The .
melting fat will baste *Y
the meat. Select apan
asclose to the size of the meat as possible. (The
broiler pan with rack is agood pan for this.) Line
the 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 inside the oven or inside the
oven door.
BAKE 3. Wsh the BA= button.
t
@
4. Turn the SET knob until the desired
SET temperature is displayed.
1
D5. Push the CANCEL button when
CANCEL cooking or roasting is finished
and then remove the food from
the oven.
Most meats continue to cook slightly while standing,
after being removed from the oven. Standing time
recommended for roasts is 10to 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: Youmay wish to use Timed Baking, as
described in the Baking section of this book, to turn
the oven on and off automatically.
To change the oven temperature during the
roasting cycle, push the BA~ button and then
turn the SET knob to get the new temperature.
ForFrozenRomts
Frozen roastsof beef,pork, lamb, etc.,can be started Thaw most frozen poultry before roasting to ensure
withoutthawing,but allow 10to 25 minutes per pound even doneness. Some commercial frozen poultry can
additionaltime (1Ominutesper poundforroastsunder be cooked successfullywithout thawing. Follow the
5pounds,moretimefor largerroasts). directions given on the package label.
20