GE JB575GR User manual

ICare Guide
Self-CleaningRadiantRange
Safety instructions .................... 2.5
Operating Instructions, Tips
Aluminum Foal ........................ 4, 15, 18
Features ............................................. 6
Oven ................................................ 11-19
Baking ........................................... 12, 14,15
Broiling, Broiling Guide .............. 18,19
Control Clock and Timer ................. 10, 11
Light; Bulb Replacement ................. 12,24
Oven Vent .....................................................4
Preheating ................................... 14
Roasting, Roasting Guide ................16, 17
Self-Cleaning Instructions ............... 20,21
Shelves ................................................. 11, 14
Thermostat Adjustment ..................... 12
Timed Baking ................................. 13
Surface Cooking ........................................7-9
Control Settings ..........................................7
Cooking Tips ....................................... 8
Problem Solver ............ 25,26
More questions ?...call
GEAnswer Center®800.626.2000
Preparation .............................. 5
Flooring Under the Range ............................ 5
Leveling ........................................... 5
Consumer Services .......... 27
Appliance Registration ............................. 2
Model and Serial Number Location ...........2
Warranty ......................... Back Cover
ModeIs: JB575GR
JB575GS
JB576GR
Care and Cleaning ....................22-24
Anti-Tip Device .....................................................24
Control Paneland Knobs..................................22
GlassCooktop......................................................22
Removable Oven Door......................................23
Shelves...................................................................23
GE Appliances
MIIIU098 Rev, 2

HELP US HELPYOU...
Before using your range,
read this book carefully.
It is intended to help you operate
and maintain your new rarge
properly.
_<cep it handy for answers to your
_ttn'-. i "llS.
' _ :,.)_ don't under_,:tand something
,,_",_ced more help. write include
XcA;! i31Olle number):
('<,)llStiiner Aftairs
(7;[- Appliances
,_,i)pliance Park
'_!._uts,,ille, KY 40225
Write down the model
and serial numbers.
You'll find them on a label on
the f'relit 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 thi_,
card, please write these numbers
here:
Model Number
Serial Number
Use these numbers in any
correspondence or service calls
concerning your range.
If you received
a damaged range...
hnmediately contact the dealer (or
builder) that sold you the range.
Save time and money.
Before you request
service...
Check the problem Solver in the
back of this book. It lists causes oi
minor operating problems that you
can correct yourself.
IF YOU NEED SERVICE...
'!_) ,}_i_iln sol'vice, see the
(7c)i)s_iil-lOrServices page 1171the
!"tick oi this book.
Wc'lc ;_totld ol our service and
_an" ',ou to be ptcased. If for some
reason you _.lr,: not happy with the
:;c,x ice '_ou _eceive, here are three
slep: to follow for further help.
FIRST, contact the people who
serviced your appliance. Explain
why you are not pleased. In most
cases, this will solve the problem.
NEXT, if you are still not pleased,
write all the details--including
your phone number--to:
Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville, KY 40225
FINALLY, if your problem is still
not resolved, write:
Maior Appliance Consumer
Action Panel
20 North Wacker Drive
Chicago, IL 60606
IMPORTANT SAFETY INSTRUCTIONS
Read All Instructions Before Using Your Range.
IMPORTANT SAFETY NOTICE
The California Safe Drinking Water and Toxic
Enforcement Act requires the Governor of
California to publish a list of substances known to
the state to cause birth defects or other reproductive
harm, and requires businesses to warn customers of
potential exposure to such substances.
The fiberglass insulation in self-clean ovens gives
off a very small amount of carbon monoxide during
the cleaning cycle. Exposure can be minimized by
venting with an open window or using a ventilation
fan or hood.
2

When using electrical appliances, basic safety
precautions should be followed, including the
following:
• Use this appliance only for its intended use
as described in this manual•
•Be sure your appliance is properly installed
and grounded by a qualified technician in
accordance with the provided Installation
Instructions•
•Do not attempt to repair or replace any part
of your range unless it is specifically
recommended in this book. All other servicing
should be referred to a qualified technician•
•Before performing any service, DISCONNECT
THE RANGE POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION PANEL BY
REMOVING THE FUSE OR SWITCHING OFF
THE CIRCUIT BREAKER•
ranges can tip and
WARNING-AU i-njury could-result. To prevent
_accidental tipping of the range
from abnormal usage, including
excess loading of the oven door,
attach it to the wall or floor by
installing the Anti-Tip device
___ supplied. To check if the device
is installed and engaged properly,
carefully tip the range forward
until it engages the device•
If you pull the range out from the wall for any
reason, make sure the device engages the range
when you push the range back. Please refer to the
Anti-Tip device information in this book. Failure to
take this precaution could result in tipping of the
range and injury•
° 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.
, 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.
• Teach children not to play with the controls or
any other part of the range•
• Never leave the oven door open when you are
not watching the range•
.Don't allowanyone 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.
• 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 bums•
• se only dry pot holders--moist or damp pot holders on hot
surfaces may result in bums from
steam• Do not let pot holders touch hot heating
elements• Do not use a towel or other bulky cloth•
•For your safety, never use your appliance for
warming or heating the room.
• DO NOT STORE OR USE COMBUSTIBLE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS
IN THE VICINITY OF THIS OR ANY
OTHER APPLIANCE.
° Keep hood and grease filters clean to maintain
good venting and to avoid grease fires•
•Do not let cooking grease or other flammable
materials accumulate in or near the range.
•Do not use water on grease fires.
Never pick up a flaming pan. Smother
flaming pan on the surface unit by
covering pan completely with a well-fitting lid,
cookie sheet or flat tray, or if available, use dry
chemical or foam-type extinguisher.
Flaming grease outside a pan can be put out
by covering with baldng soda or, if available,
a multi-purpose dry chemical or foam type
fire extinguisher.
Flame in the oven can be smothered completely
by closing the oven door and turning the
oven control to OFF or use a chemical or
foam-type extinguisher.
•Donot touch the heating elements or
interior surface of oven. These surfaces may
be hot enough to bum even though they are dark
in color. During and after use, do not touch, or
let clothing or other flammable materials contact
the surface units, areas nearby the surface units
or any interior area of the oven; allow sufficient
time for cooling, first.
(continued next page)
3

IMPORTANT INSTRUCTIOt
(continued)
• Do not cook on a broken glass cooktop.
Spillovers or cleaning solution may penetrate a
broken cooktop and create a risk of electrical
shock. Contact a qualified technician immediately
should your cooktop become broken.
°:(2_ean the cooktop with caution. If a wet
:;p,_ !_,eor cloth is used to wipe spills on a hot
,'' _.T_ _,area, be careful to avoiosteam burn.
_.,_0,_cleansers can produce noxious fumes if
:,pi)lied to a hot surface.
° _:,.:,_re when touching the cooktop. The
._'!a'<:,cufface of the cooktop will retain heat after
_i,,: )mrols have been turned off•
" 90 i_u_tteuch the surface units. These surfaces
_m_?b;:b,ot enough to bum even though they
>•, lark in color• During and after use, do not
__;ud'_.,_ict clothing or other flammable materials
,__ _act the surface units or areas nearby the surface
:;:__s:a_low sufficient time for cooling, first.
%t, _fiallbhot surfaces include the cooktop and
_.":as facing the cooktop, the oven vent opening
und s_dacc-s near the opening, crevices around the
o_,e_ door. the edges of the door window and
_etabrimparts above the door• Remember: The
_side surface of the oven may be hot when the
doo: i_ opened.
,_v • follow the directions
° , _en cooking pork,
_:xa_tly and always cook the meat to an internal
er,_pemture of at least 170°F. This assures that, in
rhe _emote possibility that trichina may be present
in the meat, it will be killed and the meat will be
,mfe to eat.
•:_*'v_rbroiling, always take the broiler pan
>_,,_.of the range and clean it. Leftovergrease
i_ the broiler pan can catch fire next time you
;_scl hepan.
OVe]t_.
• Stand away from range when opening oven
!1,._:Hot air or steam which escapes can cause
a_,rns _ohands, face and/or eyes.
oDo_'_,heat unopened food containers. Pressure
cot_idbuild up and the container could burst,
caush_gan injury.
Keep oven vent duct unobstructed.
Kt,ep oven free from grease buildup.
oP_ace oven shelf in desired position while
o-win is cool. If shelves must be handled when
he,;. d',>not let pot holder contact heating units
in _he oven_
, Pulling out shelf to the shelf stop is a
convenience in lifting heavy foods. It is also a
precaution against burns from touching hot
surfaces of the door or oven walls.
• When using cooking or roasting bags in oven,
follow the manufacturer's directions•
• Do not use your oven to dry newspapers. If
overheated, they can catch fire.
• Do not use ow,_nfor a storage area. Items stored
in an oven can ignite.
• Do not leave paper products, eookin_ utensils,
or food in the oven when not in use.
Self-Cleaning Oven
.Do not. clean the 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 the
broiler pan and other cookware.
• Do not use aluminum foil to line oven
bottoms, except as suggested in manual.
Improper installation of these liners may result
in a risk of electric shock or fire,
°Be sure to wipe up excess spillage before
starting the self-cleaning operation.
• If the self-cleaning mode malfunctions, turn off
and disconnect the power supply. Have serviced
by a qualified technician.
Cooktop and Radiant Surface Units
.Use proper pan size--This appliance has four
surface units. Select cookware having flat bottoms
large enough to cover the selected surface unit.
The use of undersized cookware will expose a
portion of the heating element to direct contact
and may result in ignition of clothing. Proper
relationship of cookware to surface units will also
improve efficiency.
°Never leave the surface units unattended at
high heat settings. Boilover causes smoking and
greasy spillovers that may catch on fire.

• Do not operate the radiant surface units if
the glass is broken• Spilloversor cleaning
solution may penetrate a broken cooktop and
create a risk of electrical shock• Contact a
qualified technician immediately should your
glass cooktop become broken•
•Avoid scratching the glass cooktop surface with
sharp implements, or with rings or other jeweh'y.
•Never use the glass cooktop surface as
a cutting board•
• Do not place or store items on !op of the glass
cooktop surface when it is not in use.
•Do not place any spoons or other stirring
utensils on glass cooktop surface when it is in
use. They may become hot and could cause burns.
•Only certain types of glass, glass/ceramic,
earthenware or other glazed containers are
suitable for surface cooking; others may break
because of the sudden change in temperature.
• To minimize the possibility of burns, ignition of
flammable materials, and spillage, the handle of a
container should be turned toward the center of the
range without extending over nearby surface units•
•Never try to clean the cooktop surface when it
is hot. Some cleaners produce noxious fumes and
wet cloths could cause steam burns if used on a
hot surface.
° Always turn the surface unit control knob
to OFF before removing cookware.
• Keep an eye on foods being fried at HI or
MEDIUM HIGH heat settings•
•When flaming foods are under the hood, turn the
fan off. The fan, if operating, may spread the flame.
• Foods for frying should be as dry as possible•
Frost on frozen foods or moisture on fresh foods
can causehot fat to bubble up and over sides ofpan.
•Use little fat for effective shallow or deep-fat
frying. Filling the pan too full of fat can cause
spi!loverswhen food is added•
. If a combination of oils or fats will be used in
frying, stir together before heating, or as fats
melt slowly.
• Always heat fat slowly, and watch as it heats•
•Use adeep fat therlnometer whenever
possible to prevent overheating fat beyond the
smoking point.
•Never try to move a pan of hot fat, especially a
deep fat flyer. Wait until the fat is cool.
SAVE THESE
INSTRUCTIONS
INSTALLING YOUR RANGE
Your range, like many other household items, is
heavy and can settle into soft floor coverings such as
cushioned vinyl or carpeting. When moving the
range on this type of flooring, use care, and it is
recommended that these simple and inexpensive
instructions be followed. Please check your range to
ensure all packaging materials and protective tape
covering are removed from areas, such as the door
trim, main top frame, end caps, etc., before using.
The range should be installed on a 1/4-inch-thick sheet
of plywood (or similar material) as follows: When the
,floor covering ends at the j?ont 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. For complete information, see
the Installation Instructions.
Leveling the Range
Leveling screws are located on each
corner of the base of the range.
Remove the bottom drawer and you
can level the range on an uneven
floor with the use of a nutdriver.
To remove drawer, pull the drawer
out all the way, tilt up the front and
take it out. To replace drawer, insert
glides at back of drawer beyond
stop on range glides. Lift drawer
if necessary to insert easily. Let
front of drawer down, then push
in to close.
One of the rear leveling
screws will engage the-Anti-Tip
device (allow for some side to
side adjustment). Allow a minimum
clearance of 118"between the range
and the leveling screw that is to be
installed into the Anti-Tip device.

FEATURES OF YOUR RANGE
O
\
Explained
Feature Index on page
1Control Knobs for Cooking Zones [ 7,22
2 Cooking Zone "ON" Indicator Light 7
3 Oven Set Light ) 11
1 OVEN SET Knob 11, 12,22
5(lock/Timer 10
(- Oven Temp Light 11
7 OVEN TEMP Knob 11, 12, 22
8 Oven Light Switch 12
0Oven Vent Duct 4,24
10 Cooktop Cooking Zones 7
1 (Hot Surface Light 7
(Light will glow when cooktop
is hot to the touch. )
12Oven Door Latch 20,21
(L!_,efor self-clean only.)
13 Broil Unit 18
6
d'!l! Ir I !ItlII_/\'IZ\_I\ \))
....... J
Broiler Pan
JB575GR
JB575GS
JB576GR
Explained
Feature Index on page
14 11
15
16
17
18
19
20
21
22
23
Oven Shelf Supports
(For roasting, baking and broiling
positions of shelves, see suggestions
in cooking guides.)
Oven Shelf
Bake Unit
(May be lifted gently for wiping
the oven floor.)
Oven Door Gasket
Storage Drawer
Model and Serial Numbers
Anti-Tip Device
Oven Interior Light
(Comes on automatically when
the door is opened.)
Glass Cooktop
Broiler Pan and Rack
(Do not clean in the self-clean oven.)
11,23
4,20, 23
24
2
3,5,24
12, 24
22
18-19, 23

SURFACE COOKING ZONE CONTROLS
Surface Cooking with Infinite Heat Controls
At both OFF and HI positions, there is a slight niche so control "clicks" at
those positions; "click" on HI marks the highest setting; the lowest setting
is LO• In a quiet kitchen you may hear slight "clicking" sounds during
cooking, indicating heat settings selected are being maintained•
Switching heats to higher settings always shows a quicker change than
sw itching to lower settings•
How to Set the Controls
1. Push the control knob in.
2. Turn either clockwise or
counterclockwise to desired
heat setting.
The control must be pushed in to
set only from the OFF position.
When the control is in any
position other than OFF, it may
be turned without pushing in.
Be sure you turn the control to OFF
when you finish cooking•
The cooking zone indicator light
will glow when ANY cooking zone
is on.
Cooking Guide for Using Heat
[]D
DD
OFF
LO HI
\ f
MEDIUM
LOW _'_ HIGH
/[\
MED
HI--Quick start for cooking;
brings water to a boil.
MEDIUM HIGH--(Setting
halfway between HI and MED)
Fast fly, pan broil; maintains a fast
boil on large amounts of food.
Settings
MED--Saute and brown;
maintains a slow boil on large
amounts of food•
MEDIUM LOW--(Setting
halfway between MED and LO)
Cook after starting at HI; cooks
with little water in covered pan•
LO--Steam rice, cereal; maintains
serving temperature of most foods.
NOTE:
• At HI, MEDIUM HIGH settings,
never leave food unattended•
Boilovers cause smoking; greasy
spillovers may catch fire.
• At MEDIUM LOW, LO settings,
melt chocolate and butter on
small surface unit•
Cooktop temperatures increase
with the number of zone
elements that are on. With 3 or
4 zones turned on, surface
temperatures are high so be
careful when touching the
cooktop. THE HOT INDICATOR
LIGHT WILL GLOW WHEN
THE COOKTOP IS HOT TO
THE TOUCH.
7

COOKING TIPS
Cookware
Use medium- or heavy-weight cookware. Aluminum
cookware conducts heat faster than other metals. Cast-
iron and coated cast-iron cookware are slow
to absorb heat, but generally cook evenly at low to
medium heat settings. Steel pans may cook unevenly if
nol combined with other metals.
f:o,-',_est cooking results pans should be fiat on the
bottom. Match the size of the saucepan to the size of
_hc surface unit. The pan should not extend over the
_:dge o_"the trim ring more than 1 inch.
Do not let pots boil dry. Overheated metal can bond to
2!asscooktop. An overheated copper pot will leave a
rcsklue (hat will permanently stain cooktop.
Not over 1inch Over 1 inch
Sliding aluminum cookware across the glass may
leave metal marks. These metal marks will appear
as small scratches, They can be removed with Cook
Top Cleaning Creme and a razor scraper.
Deep Fat Frying
il)oi_ot o_erfill cookware with fat that may spill over when adding food.
F:r,)sty foods bubble vigorously. Watch food frying at high temperatures.
Keel, rang_, and hood clean from grease.
7
>_ok Cooking
_,_,',.rcc'c_J_Hnendthat you use only
a flat-bott(m_ed wok. They are
available at your local retail store.
Melted Materials on Cooktop
Melted materials (plastic,
aluminum foil, sugar or foods
with high sugar content) can
cause damage to the cooktop.
If you accidentally melt anything
on the cooktop, turn unit to
LO, wipe the hot cooktop
immediately with several dry
paper towels. Scrape off the
remainder of the burned material
with arazor scraper (held in apot
holder) at a 30° angle while the
cooktop is warm. Be careful not
to burn yourself.
Do not attempt further
cleaning until the cooktop
surface has cooled. See the
Care and Cleaning section.

HOME CANNING TIPS
Canning should be done on the cooktop only.
Pots that extend beyond 1 inch of the cooking zone
circle are not recommended for most surface cooking.
However, when canning with water-bath or pressure
canner, larger-dimneter pots may be used. This is
because boiling water temperatures (even under
pressure) are not hannful to the cooktop surfaces
surrounding the cooking zones.
HOWEVER, DO NOT USE LARGE DIAMETER
CANNERS OR OTHER LARGE DIAMETER POTS
FOR FRYING OR BOIL1NG FOODS OTHER
THAN WATER. Most syrup or sauce mixtures--and
all types of frying--cook at temperatures much higher
than boiling water. Such temperatures could
eventually harm the glass cooktop surfaces.
Observe the Following Points in Canning
1. Be sure the canner fits over the center of the
cooking zone. If your cooktop or its location
does not allow the canner to be centered on the
surface unit, use smaller diameter pots for good
canning results.
2. Flat-bottomed canners must be used. Do not use
canners with flanged or rippled bottoms (often
found in enamelware) because they don't make
enough contact with the cooking zones and take
too long to boil water.
RIGHT WRONG
Flat-bottomed canners are recommended.
3. When canning, use recipes and procedures from
reputable sources. Reliable recipes and procedures
are available from the manufacturer of your canner;
manufacturers of glass jars for canning, such as
Ball and Kerr; and the United States Department of
Agriculture Extension Service.
4. Remember that canning is a process that generates
large amounts of steam. To avoid burns from steam
or heat, be careful when canning.
NOTE: If your house has low voltage, canning may
take longer than expected, even though directions
have been carefully followed. The process time will
be shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for fastest heating of
large quantities of water.
CAUTION:
Safe canning requires that harmful
microorganisms are destroyed and that the jars
are sealed completely. When canning foods in a
water-bath canner, a gentle but steady boil must
be maintained for the required time. When
canning foods in a pressure canner, the pressure
must be maintained for the required time.
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 cooktop cooking zones have temperature
limiters that prevent the glass cooktop from getting
too hot. If the bottom of your canner is not fiat,
the cooking zone can overheat, triggering the
temperature limiters to turn the unit off for a time.
This will stop the boil or reduce the pressure in
the canner.
Since you must make sure to process the canning
jars for the prescribed time, with no interruption
in processing time, you cannot can on any of
the cooktop cooking zones if your canner is not
fiat enough.
9

Automatic Timer and Clock
To Set the Clock
To set the clock, push the right most knob in and turn
the clock hands to the correct time. (If the Automatic
Timer pointer should move also, let the knob out, turn
the Timer pointer to OFF.)
CLOCK
STOP TIME DELAY START _%_
_,,i,",'_',_.....%",.. ',,, _,,.:
.\ ... .< >. 9g-,o _j
7,,,T,".
PUSH TO START
'_b _et the Minute Timer
ll-."Mi,mte Timer has been combined with the range
,qock. {!se it to time all your precise cooking
operations. You'll recognize the Minute Timer as the
i_ointer which is different in color and shape than the
lock hands.
To set the Minute Timer, turn the center knob,
v,hhout pushing in, until pointer reaches number of
_'_inute_ you wish totime. (Minutes are marked, up to
60.,n ihe center ring on the clock.) At the end of the
_et _,me. J bv.zzer sounds to tell you time is up. Turn
t'Jc knob. without pushing in, until the pointer
reaches OFF and buzzer stops.
Time Bake Uses Automatic Timer
Using the Automatic Timer, you can Time Bake with
the oven starting immediately and turning off at the
STOP TIME set, or set both the DELAY START and
the STOP TIME dials to automatically start and stop
the oven at a later time of day. It takes the worry out of
not being home to start or stop the oven.
Setting the dials for Timed Baking is explained in
detail in the Baking section of this book.
Self-CleanUses Automatic Timer
The self-cleaning function on your range uses the Automatic Timer to set
the leng: h of time needed to clean whether you wish to clean immediately,
or delay the cleani_g until low energy times such as during the night. See
d_e Self-Cleaning section of this book.
Questions and Answers
Q. How can I use the Minute Timer to make my
surface cooking easier?
A. The Minute Timer will help time total cooking,
which includes time to boil food and change
temperatures. Do not judge cooking time by
visible steam only. Food will cook in covered
containers even though you can't see any steam.
Q. Must the clock be set on correct time of day
when I wish to use the Automatic Timer
for baking?
A. Yes. if you wish to set the DELAY START or
STOP TIME dials to turn on and off at set times
during timed functions.
Q. Can I use the Minute Timer during oven
cooking?
A. The Minute Timer can be used during any cooking
function. The Automatic Timers (DELAY START
and STOP TIME dials) are used with Time Bake
and Self-Clean functions.
Q. Can I change the time of day on the clock while
I'm Time Baking in the oven?
A. The time of day on the clock should not be
changed during any program that uses the oven
timer. You must either stop those programs or wait
until they are finished before changing time.
10

USING YOUR OVEN
Before Using Your Oven
1. Look at the controls. Be sure
you understand how to set them
properly. Read over the
directions for the Automatic
Oven Timer so you understand
its use with the controls.
2. Check the oven interior. Look
at the shelves. Take a practice
run at removing and replacing
them properly to give sure, sturdy
support.
3. Read over the information and
tips that follow.
4. Keep this book handy so you
can refer to it, especially during
the first weeks of using your
new range.
Oven Controls
The controls for the oven are
marked OVEN SET and OVEN
TEMP. The OVEN SET knob
has settings for BAKE, TIMED
BAKE, CLEAN, BROIL and
OFF. When you turn the knob
to the desired setting, the proper
heating units are then activated
for that operation.
The OVEN TEMP knob maintains
the temperature you set, from
WARM (150°F.) to BROIL (550°F.)
and also at CLEAN (880°F.)
The OVEN SET light glows
only when the knob is turned
to CLEAN.
The OVEN TEMP light glows
until the oven reaches your selected
temperature, then goes off and on
with the oven unit during cooking.
OVEN SET OVEN TEMP 1
Oven Shelves
The shelves are designed with
stop-locks so when placed
correctly on the shelf supports,
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 a shelf,
pull the shelf out to the "stop"
position. Place the cookware on
the shelf, then slide the shelf back
into the oven. This will eliminate
reaching into the hot oven.
To remove the shelves from the
oven, pull them toward you, tilt
front end upward and pull them out.
Toreplace, place the shelf on the
shelf support with the stop-locks
(curved extension of shelf) facing
up and toward the rear of the oven.
Tilt up front and push the shelf
toward the back of the oven until it
goes past "stop" on the oven wall.
Then lower the front of the shelf
and push it all the way back.
Stop
\
Shelf Positions
The oven has four shelf supports
identified in this illustration as
A (bottom), B, C and D (top).
Shelf positions for cooking are
suggested in the Baking, Roasting
and Broiling sections.
(continued next page)
11

USING YOUR OVEN
_continued)
Oven Light
The oven light comes on automatically when the door is opened and goes off
when the door is closed. Use the switch on the control panel to turn the light on
and off when the door is closed.
Adjusting Oven Thermostat
Use the time given ovE,rEMP Pointer
inyourrecipe _ _
when using the
oven R_rthe first
time. Oven
thermostats, in
time, may "drift"
from the-factory setting and differences in timing
between an old and a new oven of 5 to 10 minutes are
not unusual. Your oven has been set correctly at the
factory and is more likely to be accurate than the oven
which it replaced. However, if you find that your foods
consistently brown too little or too much, you may
make a simple adjustment in the thermostat (Oven
Temp) knob. We do not recommend the use of
inexpensive thermometers, such as those found in the
grocery store, to readjust the temperature setting of your
new oven. These temperatures can vary by as much as
20-40 degrees. Your oven has been preset to maximize
cooking efficiency.
To adjust the thermostat knob:
1. Pull the knob off the shaft, look at the back of the
knob and note the current setting before making any
adjustments.
2. Loosen both screws on the back of the knob.
,
,
5.
If the oven temperature seems too hot, move the
pointer toward the words MAKE COOLER. If the
temperature seems too cool, move pointer toward the
words MAKE HOTTER. Each notch changes the
temperature by about 10 degrees Fahrenheit.
Tighten the screws.
Replace the knob, matching the flat area of the knob
to the shaft.
BAKING
Your oven temperature is controlled very accurately
using an oven control system. It is recommended that
you operate the oven for a number of weeks using the
time given on recipes as a guide to become familiar with
your new oven's performance. If you think an
adjustment is necessary, see the Adjusting Oven
Thermostat section.
Do not lock the oven door with the door
latch during baking. The latch is used for self-
cleaning only.
How to Set Your Range for Baking
To avoid possible burns, place the
shelves in the correct position before
you turn the oven on.
1. Place food in oven, being certain
to leave about 1inch of space
between pans and walls of oven
for good circulation of heat. Close
the oven door. During baking,
avoid frequent door openings to
prevent undesirable results.
2. Turn the OVEN SET knob to
BAKE and the OVEN TEMP
knob to the desired temperature.
3. Check food for doneness at
minimum time on the recipe.
Cook longer if necessary. Switch
off the heat and remove food.
12
OVEN SET OVEN TEMP

TIMED BAKING
How to Time Bake
The automatic oven timer controls are designed to
turn the oven on or off automatically at specific times
that you set. Examples of Immediate Start (oven turns
on now and you set it to turn off automatically) or
Delay Start and Stop (setting the oven to turn on
automatically at a later dme and turn off at a preset
stop time) will be described.
CLOCK
STOPTIME DELAY START
..,,",7'>_ .,%_"% ',,',_J,,f
-.._0,0 ,..
PUSH TO START t/ =
Note: Before beginning, make sure the clock shows
the correct time of day.
How to Set Immediate Start and Automatic Stop
Immediate Start is simply setting oven to start baking
now and turning off at a later time automatically.
Remember, foods continue cooking after controls
are off.
CLOCK
STOPTIME DELAYSTART \ 12
PUSH TO START
1. To set the Stop Time, push in knob on the STOP
TIME dial and turn the pointer to the time you want
the oven to turn off--for example, 6:00. The DELAY
START should beat the same position as the dine of
day on the clock.
2. Turn the OVEN
SET knob to TIMED
BAKE. Turn the
OVEN TEMP knob
to the oven
temperature--for
example, 250"F. The
OVEN TEMP
oven will start immediately and will stop
at the time you have set.
NOTE: Foods that are hL_zhlyperishablesuch as
milk, eggs, fish, stuffings, poultry and pork should
not be allowed to sit out for more than one hour
before or after cooking. Room temperature promotes
the growth of harmful bacteria. Be sure that the oven
light is off because heat from the bulb will speed
harmful bacteria growth.
How to Set Delay Start and Automatic Stop
Delay Start and Automatic Stop is setting the oven
timer to turn the oven on and off automatically at a
later time than the present time of day.
CLOCK
STOP TIME DELAY START \ 12 f
s_ ax ,..
j PUSH TO START Z, ,,,
1. To set the Start Time, push in the knob on the DELAY
START dial and turn the pointer to the time you
want the oven to turn on--for example, 3:30.
2. To set the Stop Time, push in the knob on the
STOP TIME dial and turn the pointer to the dine
you want the oven to turn off--for example, 6:00.
This means your recipe called for two and one-half
hours of baking time.
NOTE: The time on the STOP TIME dial must be
later than the time shown on the range clock and the
DELAY START dial.
3. Turn the OVEN SET knob to TIMED BAKE.
Turn the OVEN TEMP knob to 250"F. or the
recommended temperature.
Place the food in oven, close the door and automatically
the oven will be turned on and off at the dines you
have set. Turn the OVEN SET knob to OFF and
remove food from oven.
NOTE:
• Foods that are highly perishable such as milk, eggs,
fish, stuffings, poultry and pork should not be
allowed to sit out for more than one hour before or
after cooking. Room temperature promotes the
growth of harmful bacteria. Be sure that the oven
light is off because heat from the bulb will speed
harmful bacteria growth.
13

BAKING
For best baking results, follow these suggestions:
Oven Shelves
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 a general rule,
place most foods in the middle of the oven, on either
the second or third shelf from the bottom. See the
chart for suggested shelf positions.
Type of" Food Shelf Position
Anoel food cake A
Biscuits or muffin_,: B or C
Cookies or cupcakes B or C
Brownies B or C
Layer cakes B or C
Bundt or pound cakes A or B
Pies or pie shells B or C
Frozen pies A (on cookie sheet)
Casseroles B or C
Roasting A or B
Preheating
Preheat the oven if the recipe calls for it. Preheat
means bringing the oven up to the specified
temperature before putting in the food. To preheat, set
the oven at the correct temperature--selecting a
higher temperature does not shorten preheat time.
Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary. For ovens
without a preheat indicator light or tone, preheat 10
minutes. After the oven is preheated place the food
in the oven as quickly as possible to prevent heat
from escaping.
Baking Pans
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.
° Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
° Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
• Glass baking dishes also absorb heat. When baking
in glass baking dishes_ lower the temr_erat,.,_o by,
25°F and use the recommended cooking ume ,
the recipe. This is not necessary when baking pies
or casseroles.
Pan Placement
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
Pans should not touch each other or the walls of the
oven. Allow 1 to 1'/, inch space between pans as well
as from the back of the oven, the door and the sides.
If you use two shelves, stagger the pans so one is not
directly above the other.
14

Baking Guides
When using prepared baking mixes, follow package recipe or instructions
tor best results.
Cookies
When baking cookies, flat cookie sheets (without
sides) produce better-looking cookies. Cookies baked
in a jelly roll pan (short sides all around) may have
darker edges and pale or light browning may occur.
Do not use a cookie sheet so large that it touches the
walls or the door of the oven.
For best results, use only one cookie sheet in the oven
at a time.
Pies
For best results, bake pies in dark, rough or dull pans
to produce a browner, crisper crust. Frozen pies in foil
pans should be placed on an aluminum cookie sheet
for baking since the shiny foil pan reflects heat away
from the pie crust; the cookie sheet helps retain it.
Cakes
When baking cakes, warped or bent pans will cause
uneven baking results and poorly shaped products.
A cake baked in a pan larger than the recipe
recommends will usually be crisper, thinner and drier
than it should be. If baked in a pan smaller than
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
Aluminum Foil
Never entirely cover a shelf with a large cookie sheet
or aluminum foil. This will disturb the heat
circulation and results in poor baking. A smaller sheet
of foil may be used to catch a spillover by placing it
on a lower shelf several inches below the food.
Don't Peek
Set the timer for the estimated cooking time and do
not open the door to look at your food. Most recipes
provide minimmn and maximum baking times such as
"bake 30-40 minutes."
DO NOT open the door to check until the minimum
time. Opening the oven door frequently during
cooking allows heat to escape and makes baking
times longer. Your baking results may also
be affected.
15

ROASTING
Roasting is cooking by dry heat. Tender meat or
poultry can be roasted uncovered in your oven.
Roasting temperatures, which should be low and
steady, keep spattering to a minimum.
Roasting is really a baking procedure used for meats.
Therefore, oven controls are set to BAKE or TIMED
BAKE. Roasting is easy; just follow these steps:
1. Place the shelf
in A or B
position. No
preheating
is necessary.
2. Check the
weight of the
meat. Place the
meat fat-side-up JJJ
or poultry breast-side-up, on roasting rack in a
shallow pan. The melting fat will baste the meat.
Select a pan as close to the size of the meat as
possible. (Broiler pan with rack is a good pan for
this.) Line broiler pan with aluminum foil when
using pan for marinating, cooking with fruits,
cooking heavily cured meats, or basting food
during cooking. Avoid spilling these materials
inside the oven or inside the oven door.
OVEN SET OVEN TEMP
@
3. Turn the OVEN SET knob to BAKE. Turn the
OVEN TEMP knob to 325°F. Small poultry maybe
cooked at 350°F. for best browning. (You may hear
a slight cl icking sound, indicating the oven is
working propel} '.)
.Most meats continue to cook slightly while
standing after being removed from the oven.
Standing time recommended for roasts is l0 to 20
minutes. This allows roasts to firm up and makes
them easier to carve. Internal temperature will rise
about 5°to 10°F.: to compensate for temperature
increase, if desired, remove the roast from the oven
when roast's internal temperature is 5° to 10°F. less
than temperature shown in the Roasting Guide.
NOTE: You may wish to use TIMED BAKE, as
described in the Baking section, to turn oven on and
off automatically.
Remember that food will continue to cook in the hot
oven and therefore should be removed when the
desired internal temperature has been reached.
For Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes
additional time per pound (10 minutes additional time
per pound for roasts under 5 pounds, more time for
larger roasts).
Thaw most frozen poultry before roasting to ensure
even doneness. Some commercial frozen poultry can
be cooked successfully without thawing. Follow
directions given on package label.
16

Questions and Answers
0. Is it necessau 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 the Roasting Guide
section. For roasts over 8 pounds, 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
very small roasts, which cook a short length of time.
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
A. Yes. 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 a turkey?
A. Sealing the foil will steam the meat. Leaving it
unsealed allows the air to circulate and brown
the meat.
ROASTING GUIDE
Type
Meat
Tender cuts; rib, high qualit_
sirloin tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin. rib or shoulder*
Oven Internal
Temperature Doneness Temoerature 'F.
325°
325_
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Welt Done:
Approximate Roasting Time
in Minutes per Pound
3 to 5 lbs. 6 to gIbs.
24 33 18 22
35 39 22 29
4045 30-35
21 25 20-23
25 3O 24-28
30-35 y-33
3545 30-40
3545 30-40
325 ".
325 c'
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
325 °
325 °
35W
325 °
To Warm:
Well Done:
Welt Done:
Welt Done:
17 20 minutes per pound (any weight)
3to 5 Ibs. Over 5lbs.
35_1-0 30-35
35-40
10 to 15 lbs. Over 15 Ibs.
18-25 15 20
1400 1 50°-_-
1500 160°
1 700 1 85°
1 400I 500-i-
1500 1 60°
1 700 1 85°
1 700 180°
170" 180 °
]25 o !30 °
1 850 1 90o
185 o 190 °
In thigh:
185 o 190 °
:_:For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
' 1 The L.S. Department o1' ANiculture says, "Rare beef is popular, but you should know that cooking it to o_!_ 140°F, means some food
poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. Jtme1985.,
17

BROILING
Broiling is cooking food by intense radiant heat from
the upper unit in the oven. Most fish and tender cuts
of meat can be broiled. Follow these steps to keep
spattering and smoking to a minimum.
1. If the meat has fat or gristle near edge, cut vertical
slashes through both about 2 inches apart. If
desired, fat may be trimmed, leaving layer about
1/8 inches thick.
2. Place the meat on the broiler rack in the broiler pan
which comes with the range. Always use the rack
so the fat drips into the broiler pan; otherwise the
juices may become hot enough to catch fire.
3. Position the shelf on the recommended shelf
position as suggested in Broiling Guide. Most
broiling is done on C position, but if your range is
connected to 208 volts, you may wish to use a
higher position.
4. Leave the door open to the broil stop position. The
door stays open by itself, yet proper temperature is
maintained in the oven,
OVEN SET OVEN TEMP
6_
.
Turn the OVEN SET knob to BROIL. Turn the
OVEN TEMP knob to BROIL. Preheating units is
not necessary. (See notes in Broiling Guide. )
Turn food only once during cooking. Time foods
for first side according to the 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.)
Turn the OVEN SET knob and the OVEN TEMP
knob to OFF. Serve food immediately, and leave
the pan outside oven to cool during meal for easiest
cleaning.
Use of Aluminum Foil
You can use aluminum foil to line
your broiler pan and broiler rack.
However, you must mold the foil
tightly to the rack and cut slits in
it just like the rack.
Without the slits, the foil will
prevent fat and meat juices from
draining to the broiler pan. The
juices could become hot enough
catch on fire. If you do not cut the
slits, you are frying, not broiling.
to
Questions & Answers
Q. When broiling, is it necessary to always use a
rack in the pan?
A. Yes. Using the rack suspends the meat over the
pan. As the meat cooks, the juices fall into the pan,
thus keeping meat drier. Juices are protected by the
rack and stay cooler, thus preventing excessive
spatter and smoking.
Q. Should I salt the meat before broiling?
A. No. Salt draws out the .juices and allows them to
evaporate. Always salt after cooking. Turn t_eat
with tongs; piercing meat with afork also allows
.juices to escape. When broiling poultry or fish,
brush each side often with butter.
Q. Why are my meats not turning out as brown as
they should?
A. In some areas, the power (voltage) to the range
may be 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 I need to grease my broiler rack to prevent
meat from sticking?
A. No. The broiler rack is designed to reflect broiler
heat, thus keeping the surface cool enough to
prevent meat from sticking to the surface.
However, spraying the broiler rack lightly with a
vegetable cooking spray before cooking will make
cleanup easier.
18

BROILING GUIDE
1. Always use the broiler pan and
rack that comes with your oven.
It is designed to minimize
smoking and spattering by
trapping juices in the shielded
lower part of the pan.
2.Leave oven door open to the
broil stop position.
3. For steaks and chops, slash fat
evenly around outside edges
of meat. To slash, cut crosswise
through outer fat surface just to
the edge of the meat. Use tongs
to turn meat over to prevent
piercing the meat and losing
the juices.
4. If desired, marinate meats or
chicken before broiling, or brush
with barbecue sauce last 5 to 10
minutes only.
5. When arranging food on pan, do
not let fatty edges hang over
sides, which could soil oven
with fat dripping.
6. The broiler does not need to be
preheated. However, for very
thin foods, or to increase
browning, preheat if desired.
7. Frozen steaks can be broiled by
positioning the oven shelf at
next lowest shelf position and
increasing cooking time given in
this guide 1½ times per side.
8. If your range is connected to
208 volts, rare steaks may be
broiled by preheating broil
heater and positioning the oven
shelf one position higher.
Shelf First Side Second Side
Food Position Time, Minutes Time. Minutes
Bacon C 4½ 4½
Ground Beef
Well Done
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
Chicken
Quantity and!or
Thickness
1/2 lb. (about 8
thin slices)
Elb. (4 patties)
1/2 to 3/4 inch thick
1 inch thick
(Ito 1 _AIbs.)
1½ inch thick
(2 to 2i'lbs.)
c IO 7
c
c
c
c
c
c
A
6
8
12
L0
15
25
35
5
6
11
7-8
14 16
20-25
10-15
2 to 4 slices
1 pkg. (2)
2 (split)
2-4
(6 to 8 oz. each)
Mb. fillets 1/4 to
t/2mch thick
Comments
Arrange in single layer.
Space evenly.
Ur_to 8 r_atties take about same time.
Steaks less than 1 inch thick cook through before
browning. Pan frying is reconamended. Slash Pat.
I whole Reduce time about 5 to l0 minutes per side for
(2 to 2/5 lbs.), cut-up chicken. Brush each side with melted butter.
splitlengthwise Broil skin-side-down first.
Bakery Products
Bread (Toast) or 1/2 Space evenly. Place English muffins cut-side-up
Toaster Paslries and brush with butter, if desired.
English Muffins
Lobster Tails
tinch thick
Fish
Ham Slices
(precooked)
Pork Chops
Well Done
c
c
B
C
B
C
B
c
c
c
B
C
Lamb Chops
Medium
Well Done
Medium
Well Done
Wieners and similar
precooked sausages,
bratwurst
I½-2
1
13 16
5
8
10
13
10
12
14
17
6
2 ( 1/2 inch)
2 ( 1inch thick)
about 1 lb.
Do not
turn over.
5
8
10
13
9
10
12
12 14
12
2 ( 1 inch)
about i0 to 12 oz.
2 ( iV, inch)
about Ilb,
i -lb. pkg. (10)
Cut through back of shell. Spread open. Brush with
melted butter before and after half of broiling time.
Handle and turn very carefully. Brush with lemon
butter before and during cooking if desired.
Preheat broiler to increase brownina.
Increase time 5 to 10 minutes per side for 1 Ainch
thick or home cured.
Slash Pat.
Slash Pat.
If desired, split sausages in half lengthwise;
cut into 5- to 6-inch pieces.
19

OPERATING THE SELF-CLEANING OVEN
Total Cleaning Time: 3 hours
Before a Clean Cycle
1. Remove the broiler pan, broiler rack, all cookware
and any aluminum foil from the oven. (Oven shelves
may be left in the oven. NOTE: Shelves will
discolor after the self-clean cycle.)
2. Wipe up heavy soil on oven bottom. If you use
soap, rinse thoroughly before self-cleaning to
prevent staining.
A. Oven Front
Frame
B. Openings
in Door
C. Oven Door
Gasket
D. Oven Light
Bulb Cover
3. Clean spatters or soil on the oven front frame (A),
under the front edge of the cooktop, the door liner
outside the door gasket and the front edge of the
oven cavity (about 1" into the oven). Use detergent
and hm water with a soap-filled steel wool pad, then
rinse well with a vinegar and water mixture. This
will help prevent a brown residue from forming when
the oven is heated. Buff these areas with a dry cloth.
Clean top, sides and outside front of oven door with
soap and water. Do not use abrasives or oven cleaners.
Do not let water run down through openings in the
top of the door (B). To help prevent water from getting
in these openings when cleaning, open the door as far
as it will go.
Do not rub or clean the door gasket (C)--the
fiberglass material of the gasket has an extremely low
resistance to abrasion. An intact and well-fitting ....
door gasket is essential for energy-efficient oven
operation and good baking results. If you notice the
gasket becoming worn, frayed or damaged in any way
or if it has become displaced on the door, you should
have it replaced.
Make sure the oven light bulb cover (D) is in place.
4. Close the oven door and make sure the oven light
is off.
Oven shelves may be cleaned in the self-cleaning o\ en:
however, they will darken, lose their luster and become
hard to slide. Wipe the shelf supports with cooking oil
after self-cleaning to make shelves slide more easily.
Do not use commercial oven cleaners or oven
protectors in or near the self-cleaning oven. A
combination of any of these products plus the high
clean cycle temperatures may damage the porcelain
finish of the oven.
Important
The oven door must be closed and all controls must be
set correctly for the clean cycle to work properly.
How to Set Oven for Cleaning
OVEN SE? OVENTEMP
@
1. Turn the OVEN SET and
the OVEN TEMP knobs to
CLEAN. Controls will snap
into final position when the
CLEAN location is reached.
The OVEN SET light glows when
knob is turned to CLEAN. The
OVEN TEMP light glows until
the oven reaches the cleaning
temperature, then goes off and on
with the oven unit during cleaning.
Z. Slide the latch
handle to the
right as far as
it will go. IIIIII1"
Never force the door latch
handle. Forcing the handle may
damage the door lock mechanism.
3. Set the automatic oven timer:
(:LOCK
STOP TIME DELAY START \ _ t
."'_7''/', <""71"% -.._',_i_>...-
,,.;q?;),
PUSH TO START
Make sure both the clock and the
DELAY START dial show the
correct time of day. When the
DELAY START knob is pushed in
and turned, it will "pop" into place
when the time shown on the clock
is reached.
Push in and turn the STOP TIME
knob. Set the Stop Time for three
hours later than present time of
day--for example, if it is 6:00
now, set Stop Time for 9:00.
The OVEN CLEANING light will
glow showing that cleaning has
started. The oven door and window
get hot during the self-clean cycle.
DO NOT TOUCH.
2O