GE JBC16GK User manual

Range
Contents
Aluminum Foil 18 Repair Service 27
Anti-Tip Bracket 3,5 Safety Instructions 3,4
Appliance Registration 2Surface Cooking &10,11
Canning Tips 9Warranty Back Cover
Care and Cleaning 20-23
Clock/Timer 12
Control Settings &13
Cookware Tips 10, 11
Energy-Saving Tips 5
Features 6,7
Installation Instructions 5
Leveling 5
Model and Serial Numbers 2
Oven 13-19
Baking, Baking Guide 14, 15
Broiling, Broiling Guide 18, 19
Continuous Cleaning 22
Door Removal 20
Light; Bulb Replacement 13,21
Roasting, Roasting Guide 16, 17
Shelves 13
Thermostat Adjustment 21
Vent Duct 21 GEAnswerC&nteP
Problem Solver 24 80W5262000
Models JBC16GK JMC27GJ
JBC26K JSC27GJ
GEAppiances

Help us
help you...
Before using your range,
read this book carefully.
It is intended to help you operate
and maintain your new range
properly.
Keep it handy for answers to your
questions.
If you don’t understand something
or need more help, write (include
your phone number):
Consumer Affairs
GE Appliances
Appliance Park
Louisville, KY 40225
Write down the model
and serial numbers.
You’ll find them on alabel on
the front of the range behind the
oven door.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your range. Before sending in this
card, please write these numbers
here:
Model Number
Serial Number
Use these numbers in any
correspondence or service calls
concerning your range.
If you received
adamaged range...
hnrnediately contact the dealer (or
builder) that sold you the range.
Save time and money.
Before you request
service...
Check the Problem Solver on
page 24. It lists causes of minor
operating problems that you can
correct yourself.

IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
When using electrical appliances,
basic safety precautions should
be followed, including the
following:
●Use this appliance only for its
intended use as described in this
manual.
●Be sure your appliance is
properlyinstalledand grounded
by aqualified technician in
accordance with the provided
installation instructions.
●Don’tattempt to repair
or replace any part of your
range unless it is specifically
recommended in this book. All
other servicing should be ~ferred
to aqualified technician.
●Beforeperformingany
servicq DISCONNECT’THE
RANGE POWERSUPPLY
ATTHE HOUSEHOLD
DISI’RIBUTIONPANEL
BY REMOVING THE FUSE
OR SWITCHING OFF THE
CIRCUIT BREAKER.
can tip and
h@ry could
result. m
prevent
accidental
tippingof the
rang%attach
ittothewall
or floor by
installingthe
ANTI-TIP bmcket supplid-(on
mcxiels so equipped). To check
if the bracket is installed and
engaged properly, remove the
dmwerandinspect therear
leveling leg. Make sure it fits
securely into the slot in the
bracket.
Ifyou pull the mnge out km the
wall fix any reason, make sure
themarlegis @umedtoits
position in the bmcket when you
push the xmge back.
.Do notleavechildrenalone-
chikhen should not be left alone
or unattended in an area whe~ an
appliance is in use. They shotid
never be allowed to sit or stand on
any part of the appliance.
●Don’tallow anyone to climb,
stand or hang on the door,
draweror rangetop T@ could
damage the range and eventip
it over,causing severe personal
injury.
●CAUTION:ITEMS OF
INTEREST M) CHILDREN
SHOULD NCYI’BE S’IUZED
IN CABINETSABOVE A
RANGE OR ON THE
BACKSPLASHOF A
RANGE-CHILDREN
CLIMBING ON THE
RANGE 11) REACHITEMS
COULD BE SERIOUSLY
INJURED.
●Never wear loose-fitting or
hanging garments while using
theappliance.Flammable material
could be ignited if brought in
contact with hot heating elements
and may cause severe bums.
●Use only dry pot holders—
moist or damp potholders on
hot suriiices may result in bums
fium steam. Do not let potholders
touch hot heating elements. Do
not use atowel or other bulky
cloth.
●Neveruse your appliance for
warming or heating the room.
●Storage in or on appliance-
Flammable materials should not be
stored in an oven or near surihce
units.
●Keep hood and grease falters
clean tomaintain good venting
and to avoid grease fires.
●Do not let cooking grease
or other flammable materials
accmmdate in or near the
range.
●Do not use water on grease
fires. Never pick up aflaming
pan. Smother flaming pan on
surface unit by covering pan
completely with well-fitting lid,
cookie sheet or flat tray.
Fkuning grease outside apan
can be put out by covering with
baking soda or, if available, a
multi-purpose dry chemical
or foam type fn extinguisher.
●Do not touch heating
elements or interior surface of
oven. These surfhces maybe hot
enough to bum even though they
are dark in color. During and
after use, do not touch, or let
clothing or other flammable
materials contact surface units,
areas nearby surfhce units or any
interior area of the oven; allow
sufficient time for cooling, first.
Potentially hot surfhces include
the cooktop and areas fhcing the
cooktop, oven vent opening and
suri%ces near the opening, and
crevices around the oven door.
Remember: The inside surface
of the oven maybe hot when the
door is opened.
●When cooking pork, follow
the directions exactly and always
cook the meat to an internal
temperature of at least 170°F.
This assures that, in the remote
possibility that trichina may be
present in the meat, it will be
killed and the meat will be safe
to eat.
3

WORT’ SAFETY INSTRUCTIONS (continued)
Oven
●Stand awayfrom range when
opening oven door. Hot air or
steam which escapes can cause
burns to hands, face and/or
eyes.
.Don’theat unopened fbod
containersin the oven. Pressure
couldbuildupandthecontainer
could burst, causing an injury.
●Keep ovenvent duct
unobstructed.
●Keep oven free from grease
buildup.
●Place oven shelf in desired
position while oven is cool. If
shelves must be handled when
hot, do not let pot holder contact
heating units in the oven.
●Pulling out shelf to the
shelf stop is aconvenience in
lifting heavy foods. It is also a
precaution against burns from
touching hot surfaces of the
door or oven walls.
●When using cooking or
roasting bags in oven, follow
the manufacturer’s directions.
●Do not use your ovento dry
newspapers. If overheated, they
can catch fire.
Surface Cooking Units
●Use proper pan size-This
appliance is equipped with one
or more surface units of different
size. Select cookware having flat
bottoms large enough to cover
the surface unit heating element.
The use of undersized cookware
will expose aportion of the
heating element to direct contact
and may result in ignition of
clothing. Proper relationship of
co&ware to burner will also
improve efficiency.
●Never leave surface units
unattendedat high heat@tings,
Boilover causes smoking and
greasy spillovers that may catch
on fire.
●Be sure drip pans and vent
ducts are not covered and are
in place. Their absence during
cooking could darnage range
parts and wiring.
.Don’t use aluminum foil to
line drip pans or anywhere in
the oven except as described in
this book. Misuse could result in
ashock, fire hazard or damage
to the range.
●Only certain types of glass,
glass/ceramic, earthenware or
other glazed containers are
suitable for range-top service;
others may break because of the
sudden change in temperature.
(See section on “Surface
Cooking” for suggestions.)
●To minimize the possibility
of burns, ignition of flammable
materials, and spillage, the
handle of acontainer should be
turned toward the center of the
range without extending over
nearby surfhce units.
.Always turn surfaceunitto
OFF before removing
cookware.
/
●Keep an eyeon foods being
fried at HIGH or MEDIUM
HIGH heats.
●Toavoidthe possibility
of aburn or electric shock,
alwaysbe certain that the
controls for all surface units
are at OFF position and all
coils are cool before attempting
to lift or remove the unit.
●Don’timmerse or soak
removable surface units. Don’t
put them in adishwasher.
●When flaming finds under
the hood, turn the fan off. The
fan, if operating, may spread
the flame.
●Foodsfor frying should be as
dry as possible. Frost on frozen
fds or moisture on fresh foods
can cause hot fat to bubble up
and over sides of pan.
●Use little fat for effective ,
shallow or deep-fat frying.
Filling the pan too full of fat can
cause spillovers when fbod is
added.
sIf acombination of oils or
fats will be used in frying, stir
together before heating, or as fats
melt slowly.
●Aiwaysheat fat slowly, and
watch as it heats.
●Use deep fat thermometer
whenever possible to prevent
overheating tit beyond the
smoking point.
SAW THESE
INSTRUCTIONS
4

Installing
YourRange
Your range, like many other
household items, is heavy and
can settle into soft floor coverings
such as cushioned vinyl or
carpeting. When moving the range
on this type of flooring, use care,
and it is recommended that these
simple and inexpensive instructions
be followed.
The range should be installed on
asheet of plywood (or similar
material) as follows: When the
j?oor covering ends at the front of
the mnge, the area that the range
will rest on should be built up with
plywood to the same level or higher
than the floor covering. This will
allow the range to be moved for
cleaning or servicing.
Levelingthe
Range
(on models so equipped)
Leveling screws are located on
each corner of the base of the
range. By removing the bottom
drawer, you can level the range to
an uneven floor with the use of
anutdriver.
To remove drawer,pull drawer
out all the way,tilt up the front
and take it out. Toreplace
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 into close.
One of the rear leve~ing screws
will engage the ANTI-TIP bracket
(allow for some side to side
adjustment). Allow aminimum
clearance of 1/8” between the range
and the leveling screw that is to be
installed into the ANTI-TIP bracket.
Energy-SavingTips
Surface Cooking
●Use cooking utensils of medium
weight aluminum, with tight-fitting
covers, and flat bottoms which
completely cover the heated
portion of the surface unit.
●Cook fresh vegetables with a
minimum amount of water in a
covered pan.
●Watchfoods when bringing them
quickly to cooking temperatures at
HIGH heat. When food reaches
cooking temperature, reduce heat
immediately to lowest setting that
will keep it cooking.
●Use residual heat with surface
cooking whenever possible. For
example, when cooking eggs in the
shell, bring water and eggsto boil,
then turn to OFF position and cover
with lid to complete the cooking.
●Use correct heat for cooking task:
HIGH—to start cooking (if time
allows, do not use HIGH heat to
start) .
MEDIUM HIGH—quick
brownings.
MEDIUM—slow frying.
LOW—finish cooking most
quantities, simmer-double boiler
heat, finish cooking, and special
for small quantities.
WARM-to maintain serving
temperature of most foods.
●When boiling water for tea
or coff=, heat only the amount
needed. It is not economical to boil
acontainer full of water for only
one or two cups.
Oven Cooking
●Preheat the oven only when
necessary. Most fds will cook
satisfactorily without preheating.
If you find preheating is necessary,
watch the indicator light, and put
food in the oven promptly afier
the light goes out.
●Alwaysturn oven OFF before
removing food.
●During baking, avoid frequent
door openings. Keep door open as
short atime as possible if it is
opened.
●Cook complete ovenmeals
instead ofjust one food item.
Potatoes, other vegetables, and
some desserts will cook together
with amain-dish casserole, meat
loaf, chicken or roast. Choose
fds that cook at the same
temperature and in approximately
the same time.
●Use residual heat in the oven
whenever possible to finish
cooking casseroles, oven meals,
etc. Also add rolls or precooked
desserts to warm oven, using
residual heat to warm them.

Fwtures of YourRange
Model JBC16GK Model JBC26K
--”AM /$
..
Model JIW27GJ Model JSC27GJ

Explained Model Model Model Model
FeatureIndex on page JBC16GK JBC26K JMC27GJ JSC27GJ
1Model and Serial Numbers 2● ● ● ●
2Surface Unit Controls 8● ● ● ●
3“ON” Indicator Light/Lights 81 2 1 2
for Surface Units
4Oven Set Control 13 ● ● ● ●
5Oven Temp Control 13 ●●● ●
6Oven Cycling Light 13 ● ● ● ●
7Automatic Oven Timer, 12 Clock &● ● ●
Clock and Minute Timer Timer
8Tilt-Lock Calrod” Surface Unit 20 3 6-in. 36-in, 36-in.
(May be raised but not removed 18-in. 18-in. 18-in.
when cleaning under unit. )
9Plug-In Calrod” Surface Unit 20 2 6-in.
(May be removed when cleaning 28-in.
under unit. )
10 Chrome-Plated Trim Rings 20 4
and Porcelain Drip Pans
11 Chrome-Plated Trim Rings and 20 44 4
Aluminum Drip Pans
12 Oven Vent Duct (Located under 21 ● ● ● ●
right rear surface unit. )
13 Oven Interior Light (Comes on 21 ● ● ● ●
automatically when door is opened. )
14 Oven Light Switch 13 ● ● ● ●
15 Broil Unit 18 ●● ● ●
16 Bake Unit (Maybe lified gently 14 ● ● ● ●
for wiping oven floor.)
17 Oven Shelves 13 2 2 2 2
18 Oven Shelf Supports (Letters A, B, Cand 13 ● ● ● ●
Dindicate cooking positions for shelves
as recommended on cooking guides.)
19 Broiler Pan and Rack 18 ● ● ● ●
20 Storage Drawer 23 ● ● ●
21 Anti-Tip Bracket 3,5 ● ● ●
(See Installation Instructions)
“G” in model number indicates Black Glass Door.
\
7

Surface Cooking
See Surface Cooking Guide on pages 10and 11.
Surface Cooking with
Infinite Heat Controls
Your surface units and controls
are designed to give you an infinite
choice of heat settings for surface
unit cooking.
At both OFF and HI positions, there
is aslight niche so control “clicks”
at those positions; “click” on HI
marks the highest setting; the lowest
setting is between the words WM
and OFF. In aquiet kitchen, you
may hear slight “clicking” sounds
during cooking, indicating heat
settings selected are being
maintained.
Switching heats to higher settings
always shows aquicker change than
switching to lower settings.
How to Set the Controls
Step 1:Grasp control knob and
push in.
8
Step2: Turn either clockwise or
counterclockwise to desired heat
setting.
Control must be pushed in toset
only from OFF position. Whe~
control is in anyposition other
than OFF,itmaybe rotated
without pushing in.
r-
Cooking Guide
for Using Heats
HI
MED
HI
MED
Lo
N(YIX:
Quick start for cooking; bring
water to boil.
Fast fry, pan broil; maintain
fast boil on large amount of
fd.
Saute and brown; maintain
slow boil on large amount
of food.
Cook after starting at HIGH;
cook with little water in
covered pan.
Steam rice, cereal; maintain
serving temperature of most
foods.
1. At HI, MED HI, never leave fbod
unattended. Boilovers cause smoking;
greasy spillovers may catch fire.
2. At WM, LO, melt chocolate,
butter on small unit.
Be sure you turn control to OFF
when you finish cooking. An
indicator light will glow when
ANY heat on any surface unit is on.
8

Questions &Answers
Q. May Ican foods and preserves
on my surface unit?
A. Yes,but only use cookware
designed for canning purposes.
Check the manufacturer’s
instructions and recipes for
preserving foods. Be sure canner
is flat-bottomed and fits over the
center of your Calrod” unit. Since
canning generates large amounts of
steam, be careful to avoid burns
from steam or heat. Canning should
only be done on surface units.
Q. Can Icover my drip pans with
foil?
A. No. Clean as recommended in
Cleaning Guide.
Q. Can Iuse special cooking
equipment, like an oriental wok,
on any surface units?
A. Cookware without flat surfaces
is not recommended. The life of
your surface unit can be shortened
and the range top can be damaged
from the high heat needed for this
type of cooking,
Q. Why am Inot getting the heat
Ineed from my units eventhough
Ihave the knobs on the right
setting?
A. After turning surface unit off
and making sure it is cool, check to
make sure that your plug-in units
are securely fastened into the
surface connection.
Q. Why does my cookware tilt
when Iplace it on the surface unit?
A. Because the surface unit is not
flat. Make sure that the “feet” on
your Cairod” units are sitting
tightly in the range top indentation
and the reflector ring is flat on the
range surface.
Q. Why is the porcelain finish on
my cookware coming off?
A. If you set your Calrod@ unit
higher than required for the
cookware material, and leave it,
the finish may smoke, crack, pop,
or burn depending on the pot or
pan. Also, atoo high heat for long
periods, and small amounts of dry
food, may damage the finish.
Home Canning Tips
Canning should be done on
surface units only.
In surface cooking, the use of pots
extending more than l-inch beyond
edge of surface unit’s trim ring is
not recommended. However, when
canning with water-bath or pressure
canner, larger-diameter pots may
be used. This is because boiling
water temperatures (even under
pressure) are not harmfhl to
cooktop surfaces surrounding the
surface unit.
HOWEVER, DO NCYI’USE
LARGE DIAMETER CANNERS
OR ~HER LARGE DIAMETER
P013 FOR FRYING OR BOILING
FOODS OTHER THAN WATER.
Most syrup or sauce mixtures—
and all types of frying— cook at
temperatures much higher than
boiling water. Such temperatures
could eventually harm cooktop
surfaces surrounding surface units.
Observe Following Points
in Canning
1. Be sure the canner fits over the
center of the surface unit. If your
range or its location does not allow
the canner to be centered on the
surface unit, use smaller-diameter
pots for good canning results.
2. Flat-bottomed canners must
be used. Do not use canners with
flanged or rippled bottoms (ofien
found in enamelware) because they
don’t make enough contact with the
surface unit and take too long to
boil water.
RIGHT 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
glass jars 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.
N~E: If your range is being
operated on low power (voltage),
canning may take longer than
expected, even though directions
have been carefully followed. The
process time will be shortened by:
(1)using apressure canner, and
(2) starting with H~ tap water for
fastest heating of large quantities
of water.
9

Surface Cooking Guide
Cookware Tips
1. Use medium-or heavy-weight
cookware. Aluminum cookware
conducts heat faster than other
metals. Cast iron and coated cast
iron cookware is slow to absorb
heat, but generally cooks evenly
at LO or MED settings. Steel pans
may cook unevenly if not combined
2. To conserve the most cooking
energy, pans should be flat on the
bottom, have straight sides and tight
fitting lids. Match the size of the
saucepan to the size of the surface
unit. Apan that extends more than
an inch beyond the edge of the trim
ring traps heat which causes
3. Deep Fat Frying. Do not overfill
kettle with fat that may spill over
when adding food. Frosty foods
bubble vigorously. Watch foods
frying at high temperatures and
keep range and hood clean from
accumulated grease.
with other metals. discoloration ranging from blue to
dark gray on chrome trim rings.
Setting to Complete
Cooking
Directions and Setting
to Start Cooking
Food
Cereal
Cornmeal, grits,
oatmeal
Cookware Comments
Covered
Saucepan HI. In covered pan bring
water to boil before adding
cereal.
LO or WM, then add cereal.
Finish timing according
to ~ackaee directions.
Cereals bubble and expand as
they cook; use large enough
saucepan to prevent boilover.
Milk boils over rapidly. Watch as
boiling point approaches.
Uncovered
Saucepan
Cocoa HI. Stir together water or
milk, cocoa mgredlents.
Bring just to aboil.
HI. At first perk, switch
heat to LO.
MED. to cook 1or 2mmutes
to completely blend ingttdients.
Percolate 8to 10m]nutes for
8cups. less for fewer cups.
Coffee Percolator LO to maintain gentle but
steady perk.
Eggs
Cooked in shell Covered
Saucepan HI. Cover eggs with coo]
water. Cover pan. cook
until steaming.
MED HI. Melt butter. add
eggs and cover skillet.
LO. Cook only 3to 4
minutes for soft cooked;
15minutes for hard cooked.
Fried sunny-s!dc-up Covered
Skillet Continue cooking at MED HI
until whites are just set, about
3to 5more minutes.
If you do not cover skillet. baste
eggs with fat to cook tops evenly.
Frwd over easy Uncovered
Skillet HI. Melt butter. LO, then add eggs. When
bottoms of eggs have just set,
carefully turn over to cook
other side.
LO. Carefully add eggs.
Cook uncovered about 5
minutes at MED HI.
MED. Add egg mixture.
Cook. stirring to desired
doneness.
Poached Covered
Skillet HI. In covered pan bring
water to aboil. Remove cooked eggs with slotted
spoon or pancake turner.
Scrambled or omelets Uncovered
Skillet HI. Heat butter until light
golden in color. Eggs continue to set slightly after
cooking. For omelet do not stir
last few minutes. When set, fold
in half.
Fresh fruit: Use 1/4to 1/2 cup
water per pound of fruit,
Fruits Covered
Saucepan HI. In covered pan bring
fruit and water to boil. LO. Stir occasionally and
check for sticking.
Dried fruit: Use water as package
directs. Time depends on whether
fruit has been presoaked. If not,
allow more cooking time.
Meat can be seasoned and floured
before it is browned, if desired.
Liquid variations for flavor could
be wine, fruit or tomato juice or
meat broth.
Timing: Steaks 1to 2-inches: 1to
2hours. Beef Stew: 2to 3hours.
Pot Roast: 2% to 4hours.
LO. Simmer until fork
tender.
Meats, Poultry
Braised: Pot roasts of
beef, lamb or veal:
pork steaks and
chops
Covered
Skillet HI. Melt fat. then add meat.
Switch to MED HI to
brown meat. Add water or
other liquid.
MED HI or MED. Brown and Pan frying is best for thin steaks
and chops. If rare is desired, pre-
heat skillet before adding meat.
Pan-fried: Tender
chops: thin steaks up
to 3&inch: minute
steaks; hamburgers:
franks and sausage:
thin fish fillets
Uncovered
Skillet HI. Preheat skillet, then
grease lightly. cook to desired doneness,
turning over as needed.
10

RIGHT
OVER 1“
WRONG
Directions and Setting
to Start Cooking Setting to Complete
Cookin~
Food Cookware Coinments
Fried Chicken Covered
Skillet HI. Melt fat. Switch to MED HI to brown chicken. LO. Cover skillet and
cook until tender.
Uncover last few minutes.
For crisp dry chicken, cover only
after switching to LO for 10
minutes.Uncover and cook, turning
occasionally 10to 20 minutes.
Amore attention-free method
is to start and cook at MED.
Pan fried bacon Uncovered
Skillet HI. In cold skillet, arrange
bacon slices. Cook just
until starting to sizzle.
HI. Melt fat. Switch to MED
to brown slowly.
MED HI. Cook, turning
over as needed.
Sauteed: Less tender
thin steaks (chuck,
round, etc. ); liver:
thick or whole fish
Simmered or stewed
meat: chicken: corned
beef; smoked pork;
stewing beef; tongue;
etc.
Covered
Skillet LO. Cover and cook
until tender. Meat may be breaded or marmated in sauce before frying.
Covered
Dutch Oven,
Kettle or
Large
Saucepan
HI. Cover meat with water
and cover pan or kettle.
Cook until steaming.
LO. Cook until fork
tender. (Water should
slowly boil). For very large
loads, medium heat may
be needed.
Add salt or other seasoning
before cooking if meat has not
been smoked or otherwise
cured.
Nlehing chocolate,
butter, marshmallows Small Uncovered
Saucepan.
Use small
surface umt
WM. Allow 10to 15minutes
to melt through. Stir to smooth. When melt]ng marshmallows. add
milk or water.
Thick batter takes slightly longer
time. Turn over pancakes when
bubbles rise to surface.
Pancakes or
French toast Skillet or Griddle MED Hi. Heat skillet 8to 10minutes. Grease lightly. Cook 2to 3mmutcs per side.
Pasta
Noodles or spaghetti Covered
Large Kettle
or Pot
HI. In covered kettle, bring
salted water to aboil. uncover
and add pasta slowly so
boiling does not stop.
MED HI. Cook uncovered
until tender. For large
amounts, HI may be
needed to keep water at
rolling boil throughout
entire cooknw t]me.
Use large enough kettle to
prevent boilover. Pasta doubles
in size when cooked.
Pressure Cooking HI. Heat until first jiggle is
heard. MED HI for foods cook]ng 10minutes or less. MED for
foods over 10minutes.
Cooker should jiggle 2to 3times
per minute.
Pressure
Cooker or
Canner
Stir frequently to prevent
sticking.
Puddings, Sauces,
Candies, Frostings Uncovered Saucepan HI. Bring just to boil. LO. To finish cooking.
Vegetables
Fresh Covered
Saucepan HI. Measure 1/2to 1inch
water in saucepan. Add
salt and prepared vegetable.
In covered saucepan bring
to boil.
HI. Measure water and salt
as above. Add frozen block
of vegetable. In covered
saucepan bring to boil.
HI. In skillet melt fat.
MED. Cook 1pound 10
to 30 or more minutes,
depending on tenderness
of vegetable.
Uncovered pan requires more
water and longer time.
LO. Cook according to
time on package. Break up or stir as needed while
cooking.
Frozen Covered
Saucepan
MED. Add vegetable.
Cook until desired
tenderness is reached.
Turn over or stir vegetable as
necessary for even browning,
Sauteed. Onions;
green peppers;
mushrooms: celerv: etc.
Uncovered
Skillet
HI. Bring salted water to a
boil.
Rice and Grits
-.
Covered
Saucepan WM. Cover and cook
according to time. Triple in volume after cooking.
Time at WM. Rice: 1cup rice and
2cups water—25 minutes, Grits:
1cup grits and 4cups water—
40 minutes.
11

Automatic Timer and Clock
The automatic timer and clock on
your range are helpfid devices that
serve several purposes. The knob
locations on some range models
may vary and will look like one of
the two sets of timers below.
Models: JBC26K, JNIC27GJ,
and JSC27GJ
To Set Clock
~SET THE CLOCK, push the
center knob in and turn the clock
hands to the correct time. (The
Minute Timer pointer will move
also, let knob out, turn the Timer
pointer to OFF.)
To Set Minute 13mer
The Minute Timer has been
combined with the range clock.
Use it to time all your precise
cooking operations. You’ll
recognize the Minute Timer as the
pointer which is different in color
and shape than the clock hands.
10 SET THE MINUTE TIMER,
turn the center knob, without
pushing in, until pointer reaches
number of minutes you wish to
time. (Minutes are marked, up to
60, in the center ring on the clock.)
At the end of the set time, abuzzer
sounds to tell you time is up. Turn
knob, without pushing in, until
pointer reaches OFF and buzzer
stops.
Time Bake Uses
Automatic Timer
Using Automatic Timer, you can
TIME BAKE with the oven starting
immediately and turning off at the Stop
Tme set or you can set both DELAY
START (some models say START)
and STOP dials to automatically start
and stop oven at alater time of day.
It takes the worry out of not being
home to start or stop the oven.
Setting the dials for TIME BAKE
is explained in detail on page 14.
Model JBC16GK
Clock and Minute Timer
This model has atime of day clock
and minute timer but does not have
START and STOP dials needed for
TIME BAKE function.
Questions and Answers
Q. How can Iuse my Minute
Timer to make my surface
cooking easier?
A. Your Minute Timer will help
time total cooking which includes
time to boil food and change
temperatures. Do not judge cooking
time by visible steam only. Food
will cook in covered containers
even though you can’t see any
steam.
Q. Must the Clock be set on
correct time of day when Iwish
to use the Automatic Timer for
baking?
A. Yes,if you wish to set the
DELAY START or STOP dials to
turn on and off at set times during
timed functions.
Q. Can Iuse the Minute Timer
during oven cooking?
A. The Minute Timer can be used
during any cooking function. The
Automatic Timers (DELAY START
and STOP dials) are used with
TIME BAKE function only.
Q. Can Ichangethe clock while
I;m Time Coo~ng in the oven?
A. No. The clock cannot be changed
during any program that uses the
oven timer. You must either stop
those programs or wait until they
are finished before changing time.
12

Using YourOven
Before Using Your Oven
1. Look at the controls. Be sure
you understand how to set them
properly. Read over the directions
for the Automatic Oven Timer so
you understand its use with the
controls.
2. Check oven interior. Look at
the shelves. Take apractice run at
removing and replacing them properly,
to give sure, sturdy support.
3. Read over information and tips
that follow.
4. Keep this book handy so you can
refer to it, especially during the
first weeks of getting acquainted
with your range.
Oven Controls
The controls for the oven(s) are
marked OVEN SET and OVEN
TEMP. OVEN SET has settings for
BAKE, TIME BAKE (on models so
equipped), BROIL and OFF. When
you turn the knob to the desired
setting, the proper heating units are
then activated for that operation.
OVEN TEMP maintains the
temperature you set, from WARM
(150°F.) to BROIL (550°F.).
The Oven Cycling Light glows
until the oven reaches your selected
temperature, then goes off and on with
the oven unit(s) during cooking.
PREHEATING the oven, even to
high temperature settings, is speedy
—rarely more than about 10minutes.
Preheat the oven ordy when
necessary. Most foods will cook
satisfactorily without preheating.
.% If you find preheating is necessary,
keep an eye on the indicator light
and put food in the oven promptly
after light goes out.
Oven Interior Shelves
The shelves are designed with stop-
locks so that when placed correctly
on the shelf supports, they (a) will
stop before coming completely
from the oven, and (b) will not tilt
when removing food from or
placing food on them.
TO REMOVE shelves from the
oven, lift up rear of shelf, pull
forward with stop-locks along top
of shelf supports. Be certain that
shelf is cool before touching.
10 REPLACE shelves in oven, .
insert shelf with stop-locks resting
on shelf supports. Push shelf toward
rear of ovefi~it will fdl into place.
When shelf is in proper position,
stop-locks on shelf will run under
shelf support when shelf is pulled
forward.
Shelf Positions
The oven has four shelf supports
marked A(bottom), B, Cand D
(top). Shelf positions for cooking
food are suggested on Baking,
Roasting and Broiling pages.
Oven Light
The light comes on automatically
when the door is opened. Use switch
to turn light on and off when door
is closed.
The switch is located on the front
of the door on some models. On
other models, you’ll find it on the
control panel.
13

Baking
When cooking afood 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 differences in timing between
an old and anew oven of 5to 10
minutes are not unusual and you
may be inclined to think that the new
oven is not performing correctly.
However, your new oven has been
set correctly at the factory and is
more apt to be accurate than the
oven it replaced.
How to Set YourRange
for Baking
Step 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 oven door. During baking,
avoid frequent door openings to
prevent undesirable results.
Step 2: Turn OVEN SET knob to
BAKE and OVEN TEMP knob to
temperature on recipe or on Baking
Guide.
Step3: Check food for doneness
at minimum time on recipe. Cook
longer if necessary. Switch off heat
and remove foods.
How to llme 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 time and turn off at apreset
stop time) will be described.
How to Set Immediate
Start* and Automatic Stop
N~E: Before beginning, make
sure the hands of the range clock
show the correct time of day.
Step 1:To set start time, push in
knob on DELAY START dial and
turn pointer to time you want oven
to turn on, for example 3:30.
Immediate Start is simply setting
oven to start baking now and turning
off at alater time automatically.
Remember, foods continue cooking
after controls are off. Step 2: Toset Stop Time, push in
knob on STOP dial and turn pointer
to time you want oven to turn off,
for example 6:00. This means your
recipe called for two and one-half
hours of baking time
Step 1:To set Stop Time, push in
knob on S’IOP dial and turn pointer
to time you want oven to turn offi
for example 6:00. The DELAY
START dial (some models may say
START) should beat the same
position as the time of day on clock.
Step 2: Turn OVEN SET knob to
TIME BAKE. Turn OVEN TEMP
knob to oven temperature, for
example 250”F. The oven will start
immediately and will stop at the
time you have set.
How to Set Delay Start
and Stop*
Delay Start and Stop is setting the
oven timer to turn the oven on and
off automatically at alater time
than the present time of day.
N~E: Time on STOP dial must
be later than time shown on range
clock and DELAY START dial.
Step 3: Turn OVEN SET knob to
TIME BAKE. Turn OVEN TEMP
knob to 250”F. or recommended
temperature.
Place food in oven, close the door
and automatically the oven will be
turned on and off at the times you
have set. Turn OVEN SET to OFF
and remove food from oven.
OVEN INDICATOR LIGHT(s) at
TIME BAKE setting may work
differently than they do at BAKE
setting. C-arefully recheck the steps
given above. If all operations are
done as explained, oven will
operate as it should,
41n models equipped with
TIME BAKE.
.-
4“
14

Baking Guide
1. Aluminum pans conduct heat 2. Dark or non-shiny finishes and 3. Preheating the oven is not always
quickly. For most conventional glass cookware generally absorb necessary, especially for foods
baking, light, shiny finishes give best heat, which may result in dry, crisp which cook longer than 30 to 40
results because they help prevent crusts. Reduce oven heat 25°F. if minutes. For food with short
overbrowning. For best browning lighter crusts are desired. Rapid cooking times, preheating gives
results, we recommend dull bottom browning of some foods can be best appearance and crispness.
surfaces for cake pans and pie plates. . .
achieved-by preheating cast iron .
4. ODen the oven door to check
cookware. food’as little as possible to prevent
uneven heating and to save energy.
Shelf oven Time,
Food Container R3sition Temperature Nlinutes Comments
Bread
Biscuits (‘/~-in. thick) Shiny Cookie Sheet B, C400°-4750 15-20 Canned. refrigerated biscuits take
2to 4rnlnutes less time.
Coffee cake Shiny Metal Pan with B, A350°-4000 20-30
satin-finish bottom
Corn bread or muffins Cast Iron or Glass B400°-4500 20-40 Preheat cast iron pan for crisp crust.
Gingerbread Shiny Metal Pan with B350° 45-55
satin-finish bottom
Muffins Shiny Metal Muffin Pans A, B400°-425” 20-30 Decrease about 5minutes for muffin
Popovers Deep Glass or Cast Iron Cups B375° 45-60 mix, or bake tit 450”F. for 25 mmutes,
then at 350”F. for 10to 15minutes.
Quick loaf bread Metal or Glass Loaf Pans B350°-3750 45-60
Yeast bread (2 loaves) Metal or Glass Loaf Pans A, B375°-4250 45-60 Dark metal or glass give deepest
browning.
Plain rolls Shiny Oblong or Muffin Pam A, B375°-4250 10-25 For thin rolls. Shelf Bmay be used.
Sweet rolls Shiny Oblong or Muffin Pans B, A350°-3750 20-30 For thtn rolls. Shelf Bmay be used.
Cakes
(without shortening)
Angel food Aluminum Tube Pan A325°-3750 30-55 Two-piece pan ]s convenient.
Jelly roll Metal Jelly Roll Pan B375°-4000 10-15 Lmc pan wnh wuxed paper.
Sponge Metal or Ceramic Pan A325°-3500 45-60
Cakes
Bundt cakes Metal or Ceramic Pan A, B325°-3500 45-65
Cupcakes Shiny Metal Muffin Pans B350°-3750 20-25 P~pcr liners produce more moist
Fruit cakes crusts. Metal or Glass Loaf or A, B275°-3000 2-4 hrs. Use 300”F. and Shelf Bfor small or
Tube Pan
Layer Shiny Metal Pan with mdiv]duul cakes.
B350°-3750 20-35
satin-finish bottom
Layer, chocolate Shiny Metal Pan with B350°-3750 ~5-30
satin-finish bottom
Loaf Metal or Glass Loaf Pans B350° 40-60
Cookies
Brownies Metal or Glass Pans B, C325°-3500 25-35 Bar cookies from mix use same time.
Drop Cookie Sheet B, C350°-4000 10-20 Use Shelf Cand increase temp.
Refrigerator Cookie Sheet B, C400°-4250 6-12 25°F. to 50°F. for more browning.
Rolled or sliced Cookie Sheet B, C375°-4000 7-12
Fruits,
Other Desserts
Baked apples Glass or Metal Pan A, B, C350°-4000 30-60
Custard Glass Custard Cups or Casserole B300°-3500 30-60 Reduce temp. to 300”F. for large
(set in pan of hot water)
Puddings. Rice Glass Custard Cups or custard. Cook bread or rice pudding B325° 50-90 with custard base 80 to 90 minutes.
and Custard Casserole
Pies
Frozen Foil Pan on Cookie Sheet A400°-4250 45-70 Large pies use 400”F. and increase
time.
Meringue Spread to crust edges B, A3~5°-3500 15-25 To quickly brown meringue, use
400°F. for 8to 10minutes.
One crust Glass or Satin-finish Metal A. B400°-4250 40-60 Custard fillings require lower
Two CllJSt Glassor Satin-finish Metal B400°-4250 40-60 temperature, ionger time.
Pastry shell Glass or Satin-finish Metai B450° 12-15
\liscellaneous
Baked potatoes Set on Oven Shelf A, B. C325”-400” 60-90 Increase time for iarge amount
Scaiioped dishes Giass or Metal Pan A, B, C3~5Q-375” 30-60
Souffles or size.
Glass B300°-3500 30-75
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 aminimum. When
roasting, it is not necessary to
sear, baste, cover or add water
to your meat.
Roasting is really abaking
procedure used for meats. Therefore,
oven controls are set to BAKE or
TIME BAKE. (You may hear a
slight clicking sound, indicating the
oven is working properly. )Roasting
is easy; just follow these steps:
Step 1:Check weight of meat, and
place, fat side up, on roasting rack
in ashallow pan. (Broiler pan with
rack is agood pan for this. )Line
broiler pan with aluminum foil when
using pan for marinating. cooking
with fruits, cooking heavily cured
meats, or for basting food during
cooking. Avoid spilling these
materials on oven liner or door.
Step 2: Place in oven on shelf in
Aor Bposition. No preheating is
necessary.
Step 4: Most meats continue to
cook slightly while standing, after
being removed from the oven.
Standing time recommended for
roasts is 10to 20 minutes to allow
roast to firm up and make it easier to
carve. Internal temperature will rise
about 50 to 10”F.; to compensate for
temperature rise, if desired, remove
roast from oven at50 to 10”F.less
than temperature on guide.
N~E: You may wish to use TIME
BAKE, as described on page 14,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 10to 25 minutes
per pound additional time (10
minutes per pound for roasts under
5pounds, 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 packer’s label.
Questions and Answers
Q. Is it necessary to check for
donenesswith ameat thermometer?
A. Checking the finished internal
temperature at the completion of
cooking time is recommended.
Temperatures are shown in Roasting
Guide on opposite page. For roasts
over 8lbs., cooked at 300”F. with
R&cd time, check with thermometer
at half-hour intervals after half the
time has passed.
Q. Why is my roast crumbling
when Itry to carve it?
A. Roasts are easier to slice if
allowed to cool 10to 20 minutes
after removing from oven. Be sure
to cut across the grain of the meat.
Q. Do Ineed to preheat my
oven each time Icook a roast
or poultry?
A. Itis rarely necessary to preheat
your oven, only for very small
roasts, which cook ashort length
of time.
Q. When buying aroast, are
there any special tips that would
help me cook it more evenly?
A. Yes.Buy aroast as even in
thickness as possible, or buy rolled
roasts,
Q. Can Iseal the sides of my foil
“tent” when roasting aturkey?
A. Sealing the foil will steam the
meat. Leaving it unsealed allows the
air to circulate and brown the meat.
Step 3: Turn OVEN SET to BAKE
and OVEN TEMP to 325°F. Small
poultry may be cooked at 375°F.
for best browning.
16

Roasting Guide
Roasting
1. Position oven shelf at Bfor 3. Remove fat and drippings as 5. Frozen roasts can be
small-size roasts (3 to 7lbs.) and necessary. Baste as desired. conventionally roasted by adding
at Afor larger roasts.
2. Place meat fat-side up, or poultry
breast-side up, on broiler pan or
other shallow pan with trivet. Do
not cover. Do not stuff poultry until
4. Standing time recommended for
roasts is !0to 20 minutes to allow roast
to firm up and make it easier to
carve. Internal temperature will rise
about 5° to 10”F.; to compensate for
just before roasting. Use meat temperature rise, if desired, remove
probe for more accurate doneness. roast from oven at 5° to 10°F. less
Control signals when food has than temperature on guide.
reached set temperature. (Do not
place probe in stuffing.)
10to 25 minutes per pound more
time than given in guide for
refrigerated roasts. (10 minutes
per pound for roasts under 5pounds.)
Defrost poultry before roasting.
Oven Approximate Roasting Time, Internal
mm Temperature Doneness in Minutes per Pound Temperature ‘F
Meat 3to 5-lbs. 6to Wbs.
Tender cuts; rib, high quality sirloin tip, 325° Rare: 24-30 18-22 130°-140°
rump or top round* Medium: 30-35 ~~-~5 150°-1600
Well Done: 35-45 28-33 170°-1850
Lamb Leg or bone-in shoulder* 325° Rare: 21-25 20-23 130°-140°
Medium: 25-30 24-28 150”-160°
Well Done: 30-35 28-33 170°-185°
Veal shoulder, leg or loin* 325° Well Done: 35-45 30-40 170°-180°
Pork loin, rib or shoulder* 325° Well Done: 35-45 30-40 170°-180°
Ham, precooked 325° Tb Warm: 10minutes per pound (any weight) 1~50.]300
Under 104bs. 10to 15-ibs.
Ham, raw 325° Well Done: 20-30 17-20 170°
*For boneless rolled roasts over 6-inches thick, add 5to 10minutes per pound to times given above.
I%ultry 3to 5-lbs. over 5-lbs.
Ch]cken or Duck 325° Well Done: 35-40 30-35 185°-190°
Chicken pieces 375° Well Done: 35-40 185°-190°
10to 15-lbs. Over 15-lbs. In thigh:
Turkey 325° Well Done: 20-25 15-20 185°-190°
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 aminimum.
Step 1:If meat has fat or gristle near
edge, cut vertical slashes through
both about 2“ apart. If desired, fat
may be trimmed, leaving layer
about 1/8” thick.
Step 2: Place meat on broiler rack
in broiler pan which comes with
range. Always use rack so fat drips
into broiler pan; otherwise juices
may become hot enough to catch fire.
Step3: I%sitionshelfon rwcxnrnended
shelf position as suggested in Broiling
Guide on opposite page. Most -
broiling is done on Cposition, but
if your range is connected to 208
volts, you may wish to use higher
position.
:
.
:
Step 4: Leave door ajar afew inches
(except when broiling chicken).
The door stays open by itself, yet
the proper ternpe-mture is maintained
in the oven.
Step 5: Turn both OVEN SET and
OVEN TEMP knobs to BROIL.
Preheating units is not necessary.
(See notes in Broiling Guide.)
Step 6: Turn food only once during
cooking. Time foods for first side
per Broiling Guide.
Turn food, then use times given for
second side as aguide to preferred
doneness. (Where two thicknesses
and times are given together, use
first times given for thinnest food.)
Step ZTurn OVEN SET knob
to OFF. Serve food immediately,
and leave pan outside oven to cool
during meal for easiest cleaning.
Use of Aluminum Foil
1. If desired, broiler pan maybe
lined with foil and broiler rack may
be covered with foil for broiling.
ALWAYSBE CERTAIN TO MOLD
FOIL THOROUGHLY TO
BROILER RACK, AND SLIT
FOIL 173CONFORM WITH
SLITS IN RACK. Broiler rack is
designed to minimize smoking and
spattering, and to keep drippings
cool during broiling. Stopping fat
and meat juices from draining to
the broiler pan prevents rack from
serving its purpose, and juices may
become hot enough to catch fire.
2. DO N~ place asheet of
aluminum foil on shelf. To do so
may result in improperly cooked
foods, damage to oven finish and
increase in heat on outside surfaces
of the oven.
Questions &Answers
Q. Why should Ileave the door
closed when broiling chicken?
A. Chicken is the only food
recommended for closed-door
broiling. This is because chicken is
relatively thicker than other foods
you broil. Closing the door holds
more heat in the oven which allows
chicken to cook evenly throughout.
Q. When broiling, is it necessary
to always use arack in the pan?
A. Yes.Using the rack suspends
the meat over the pan. As the meat
cooks, the juices fall into the pan,
thus keeping meat drier. Juices
are protected by the rack and stay
cooler, thus preventing excessive
spatter and smoking.
Q. Should Isalt the meat before
broiling?
A. No. Salt draws out the juices
and allows them to evaporate.
Always salt after cooking. Turn
meat with tongs; piercing meat
with afork also allows juices to
escape. When broiling poultry
or fish, brush each side often
with butter.
Q. Why are my meats not turning
out as brown as they should?
A. In some areas, the power
(voltage) to the range maybe low.
In these cases, preheat the broil
unit for 10minutes before placing
broiler pan with food in oven.
Check to see if you are using the
recommended shelf position. Broil
for longest period of time indicated
in the Broiling Guide. Turn food
only once during broiling.
Q. Do Ineed to grease my broiler
racktopreventmeatfromsticking?
A. No. The broiler rack is designed
to reflect broiler heat, thus keeping
the surface cool enough to prevent
meat sticking to the surface. However,
spraying the broiler rack lightly with
avegetable cooking spray before
cooking will make cleanup easier.
18

Broiling Guide
Broiling To slash, cut crosswise through 6. Broiler does not need to be
u
1. Always use 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. Oven door should be ajar for all
foods except chicken; there is a
special position on door which
holds door open correctly.
3. Forsteaks andchops, slash fat
evenlyaround outside edges ofmeat.
outer fat surface just to the edge of
the meat. Use tongs to turn meat
over to prevent piercing meat and
losing juices.
4. If desired, marinate meats or
chicken before broiling. Or brush
with barbecue sauce last 5to 10
minutes only.
5. When arranging food on pan,
do not let fatty edges hang over
sides, which could soil oven with
fat dripping.
preheated. However, for very thin
foods, or to increase browning,
preheat if desired.
7. Frozen Steaks can be
conventionally broiled by
positioning the oven shelf at next
lowest shelf position and increasing
cooking time given in this guide
1% times per side.
&If your oven is connected to
208 volts, rare steaks may be broiled
by preheating broil heater and
..— positioning the oven shelf one
position higher,
Quantity and/or Shelf Fkst Side Second Side
Food Thickness %ition Time, Minutes Time, Minutes Comments
Bacon %-lb. (about 8c3Yl 3% Arrange in single layer.
thin slices)
Ground Beef l-lb. (4 patties) Space evenly.
WellDone %to %-in. thick c74-5 Up to 8patties takeabout same time.
Beef Steaks
Rare l-inch thick c77Steaks less than 1inch cook through
Medium (1to 1%-lbs.)c9 9 beforebrowning. Pan frying is
WellDone c13 13 recommended.
Rare 1%-in.thick c10 7-8 Slash fat.
Medium (2to 2%-lbs.) c15 14-16
WellDone c25 20-25
Chicken 1whole A35 10-15 Reducetimes about 5to 10minutes per
(2to 2%-lbs.), side for cut-up chicken. Brush each side
split lengthwise with melted butter. Broil with skin
downfirst and broil with door closed.
Bakery Products
Bread{Toast)or 2to 4slices c1%-2 %Space evenly.Place English muffins
ToasterPastries 1pkg. (2) cut-side-upand brush with butter, if
English Muffins 2(split) c3-4 desired.
Lobster ‘Ihils 2-4 B13-16 Do not Cut through backof shell. Spread
(6to 8-02.each) turn over. open. Brush with melted butter
beforeand after half time.
F~h l-lb. fillets %to c5 5 Handle and turn very carefully.
%-in. thick Brush with lemon butter beforeand
during cookingif desired. Preheat
broiler to increase browning.
Ham Slices l-in. thick B88Increase times 5to 10minutes per side
@recooked) for 1%-inchthick or home cured.
Rmk Chops 2(% inch) c10 10 Slash fat.
WellDone 2(l-in. thick) B13 13
about 1lb.
hmb Chops
Medium 2(1 inch) c84-7 Slash fat.
WellDone about 10to 12oz. c10 10
Medium 2(1%inch) c10 4-6
WellDone about 1lb. B17 12-14
Wlenem andsimilar l-lb. pkg. (10) c61-2 If desired, split sausagesin half
precookedsausages, lengthwise; cut into 5to6-inch pieces.
bratwurst
19

Care and Cleaning
(See Cleaning Guide on pages 22 and 23.)
Proper care and cleaning are
important so your range will give
you eflicient and satisfactory service.
Follow these directions carefully in
caring for your range to assure safe
and proper maintenance.
Cooktop
The porcelain enamel cooktop is
sturdy but breakable if misused. This
finish is acid-resistant. However,
any acid foods spilled (such as fruit
juices, tomato, or vinegar) should not
be permitted to remain on the finish.
Cleaning Under the Range
The area under the range of models
equipped with abottom drawer can
be reached easily for cleaning by
removing the bottom drawer. To
remove, pull drawer out all the way,
tilt up the front and remove it. To
replace, 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.
Removable Oven Door
To REMOVE door, open to BROIL
position, or where you feel hinge
catch slightly. Grasp door at sides;
lift door up and away from hinges.
To REPLACE, grasp door at sides.
Line up door with hinges and push
door firmly into place.
Surface Units
Clean the area under the drip
pans often. Built-up soil, especially
grease, may catch fire. To make
cleaning easier, tilt-lock units lifl
and lock in the up position, and
plug-in units are removable.
up
Caution: Be sure all controls are
turned to OFF and surface units
are cool before attempting to lift
or removethem.
After lifting the tilt-lock units or
removing plug-in units, remove the
trim rings and drip pans under the
units and clean them according to
directions in the Cleaning Guide on
pages 22 and 23. Wipe around the
edges of the surface unit openings.
Clean the area below the units.
Rinse all washed areas with adamp
cloth or sponge.
Tilt-Lock (stand-up) Units
(on models so equipped)
‘INt-lmck uNts cannot be removed.
You can lift atilt-lock unit upward
about 6“ and it will lock in the up
position.
Toreposition the tilt-lock unit:
.Replace the drip pan into recess
in cooktop.
●Put trim ring in place over drip
pan. The drip pan must be under
the trim ring.
cGuide the surface unit into place
so it fits evenly into the trim ring.
Plug-In Units
(on model so equipped)
Plug-in units can be removed.
20
Lift aplug-in unit about 1” above
the trim ring—just enough to grasp
it—and you can pull it out.
Do not lift aplug-in unit more
than 1! If you do, it may not lie
flat on the trim ring when you
plug it back in.
Repeated lifting of the plug-in
unit more than 1”above the trim
ring can permanently damage
the receptacle.
Terminals I
Toreplace aplug-in unit:
●First place the drip pan, then the
trim ring into the surface unit cavity
found on top of the cooktop so the
unit receptacle can be seen through
the opening in the pan.
●Insert the terminals of the plug-in
unit through the opening in the drip
pan and into the receptacle.
●Guide the surface unit into place
so it fits evenly into the trim ring.
Note: The drip pan must be under
the trim ring.
CAUTION
●Do not attempt to clean plug-in
surface units in an automatic
dishwasher.
●Do not immerse plug-in surface
units in liquids of any kind.
●Do not bend the plug-in surface “
unit plug terminals.
cDo not attempt to clean, adjust
or in any way repair the plug-in
receptacle.