GE JBP19 Training manual

SElectricRange
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,:.....,
,....,,
,,..;<.
....
Safe~ Instructions...................3-5
Anti-~p Device ................................ 3, 26, 30
OperatingInstructions,~ps
Aluminum Foil...,...................... 5, 14, 18-20
Clock and Timer ................................... 10, 11
Features....................................................... 6, 7
Oven ........................................................l2.25
Auto Oven Shut Off ................................. 12
Baking ................................................. 13, 14
Broiling ................................................ 20, 21
Control Panel..................................... 10, 11
Control Settings .......................................... 8
Roasting ................... ....................... . 18, 19
Self-Cleaning Instructions .............22-25
Timed Baking . .......... ........... ........... 15, 16
Power Outage .............................................. 11
Surface Cooking ..................................... 8-10
Canning ~ps ................................................ 9
Control SeHings..........................................8
Cooktop Comparison ................................8
Cookware Tips ............................................ 9
CareandCleaning...................26-29
Anti-Tip Device ............................................ 26
Cooktop .................................................. 27,29
Lift-Off Oven Door ....................................... 28
Oven tight ..................................................... 28
Self<leaning Instructions .................22-25
Sutiace'Units ................................................ 26
GEAppliances
Problem Solver......................35,36
Thermostat Adjustment–
DoItYourself............................................ 17
More questions ?.,.call
GEAnswerCenter@800.626.2000
Installation....... ........... ..........30-34
Anti-Tip Device,,, .................................. 30,34
Flooring Under the Range......................... 31
Leveling . ............. ............ ........... ........ .... 34
Consumer Services..................39
Appliance Registration ................................. 2
Important Phone Numbers.., .................... 39
Model and Serial Location . . . 2
Warranty ........ ............. .......... .. Back Cover
Models: JBP19 JBP26
JBP21 JBP45
JBP24 JBP46
JBP25 JBP47
JBP48

~LP US~LP YOU
Beforeusingyourrange,
readthisguidecarefully.
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, call:
GE Answer Center”
800.626.2000
24 hours aday,7days aweek
Writedownthe model
andserialnumbers.
You’llfind them on alabel
behind the range door or behind
the storage drawer.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your range. Before sending in
this card, please write these
numbers here:
ModelNumber
Serial Number
Use these numbers in any
correspondence or service calls
concerning your range.
:..
If youreceived
adamagedrange...
Immediately contact the dealer (or
builder) that sold you the range.
Savetimeandmoney.
Beforeyourequest
service...
Check the Problem Solver in the
back of this guide. It lists causes of
minor operating problems that you
can correct yourself.
~YOU~ED SERWCE
To obtain service, see the Consumer Services page
on the insideback cover.
We’reproud of our service and want you to be
pleased. If for some reason you are not happy with the
service you receive, here are 3steps to follow for
further help.
FIRST, contact the people who serviced your
appliance. Explain why you are not pleased. In most
cases, this will solvethe problem.
NEXT, if you are still not pleased, write all the
details—including your phone number—to:
Manager, Consumer Relations GE Appliances
Appliance Park
Louisville, KY 40225
FINALLY,if your problem is still not resolved, write:
Major Appliance Consumer Action Program
20 North Wacker Drive
Chicago, IL 60606
2

:,. HRT~ SA~W mSTRUC~ONS
IMPOR%ANTSAFETYNOTfCE
*TheCaliforniaSafeDri&ing
WaterandToxic
EnforcementActrequiresthe Governorof
Ctifornia to publishalist of substancesknownto
the stateto causebirthdefectsor otherreproductive
harm, artdrequiresbusinessesto warn customers
of potentialexposureto such substances.’
●Thefiber~assinsulationinself-cleanovens
givesoffaverysmailamountofcarbon
monotideduringthecleaningcycle.Exposure
can be minimizedby ventingwith an open
windowor using aventilationfan or hood.
*Fluorescentlightbulbscontainmercury.
If yourmodelhas asurfacelight,you must
recyclethe fluorescentlightbulbaccordingto
local,stateand federalcodes.
Whenusingelectricalappliances,basic safety
precautionsshouldbe followed,includingthe
following:
*Use thisapptianceonlyforitsintendeduse
as describedin this guide.
●Besureyourapplianceisproperlyinstalled
andgrounded
by aqualifiedtechnicianin
accordancewith the providedinstallation
instructions.
●Donotattempttorepairorreplaceany
partofyourrangeunlessitisspecifically
recommendedinthisguide.All other servicing
shouldbe referredto aqualifiedtechnician.
●Beforeperforminganyservice,DISCONNECT
T~ RANGEPOWERSUPPLYATTHE
HOUSEHOLDDIST~BUTIONPANEL
BY
REMOVINGTHE FUSE OR SWITCH~G OFF
THE CIRCUITBREA~R.
AWARNING
Allrangescantipandinjurycould
result.Topreventaccidentaltipping
of therange,attachit to the walland
floorby installingthe Anti-Tipdevice
supplied.
Tocheck if,the deviceis instalIedand
engagedproperly,removethe kick
pa~eior ito{age-drawerandinspecttherear
levelingleg.Make sure it fits securelyinto the slot,
If youpull the rangeout from the wall for any
reason, makesure the deviceis properlyengaged
when youpush the rangeback againstthe wall.
If it is not, there is apossiblerisk of the range
tippingoverand causinginjuryif you or achild
s~nd, sit or lean on an opendoor,
Pleaserefer to the Anti-Tipdeviceinformation
in this guide.Failureto takethis precautioncould
result in tippingof the rangeand injury.
●Donotleavechildrenalonwhildren should
notbe left aloneor unattendedin an area where an
applianceis in use.They shouldneverbe allowed
to sit or standon anypart of the appliance.
●Donotallowanyonetoclimb,standorhang
onthedoor,kickpanelorstoragedraweror
cooktop.Theycoulddamagetherange and even
tip it over,causing severepersonalinjury.
●CAUTION:ITEMSOFINTERESTTO
CHILDRENSHOULDNOTBESTOREDIN
CABINETSABOVEARANGEORONTHE
BACKSPLASHOFARANG&CHILDREN
CLIMBINGONTHERANGETOREACH
ITEMSCOULDBESER1OUSLYINJURED.
●Donotstoreflammablematerialsinanovenor
nearthecooktop.
●Neverwearloose-fittingorhanginggarmenti
whileusingtheapptiance.
Be carefulwhen
reachingfor items storedoverthe range.
Flammablematerialcouldbe ignitedif brought
in contactwith hot surfaceunitsor heating
elementsand may causeseverebums.
●Useonlydrypotholders—moistor
damppot holderson hot surfacesmay
result in bums from steam.Do not let
pot holderstouchhot surfaceunits or heating
elements.Do not use atowel or otherbulkycloth.
(continued nextpage)
3

,.
WORMT SAm~’mS~UC~ONS
(continued] ,.
●Foryoursafety,neveruseyourapptiancefor
warmingorheatingtheroom.
●DONOTSTOREORUSECOMBUST~LE
MATERIALS,GASOLINEOROTHER
FLAMMABLEVAPORSANDLIQUIDSIN
THEVICINITYOFTHISORANYOTHER
APPLIANCE.
●Keepthehoodandgreasefilterscleanto
maintaingoodventingandtoavoidgreasefires.
●Donotletcookinggreaseorotherflammable
materialsaccumulateinorneartherange.
&
4’ ●Donotusewaterongreasefires.
-* YNeverpickupaflamingpan.
Smotherflamingpan on surface unit
by coveringpan completelywith well-fittinglid,
cookiesheetor flat tray,or if available,usedry
chemicalor foam-typeextinguisher.
Flaminggrease outsideapan can be put out by
coveringwith bakingsoda or,if available,amulti-
purposedrychemicalorfoam-typefireextinguisher.
Flamein the ovencan be smotheredcompletely
by closingthe ovendoor and turningthe oven
controlto OFF or use adry chemicalor foam-
typefire extinguisher.
.Donottouchthesurfaceunits,theheating
●
elementsortheinteriorsurfaceoftheoven.
Thesesurfacesmaybe hotenoughto burneven
thoughthey aredark in color.Duringand after
use, do nottouch,or letclothingor other
flammablematerialscontactthe surfaceunits,
areas nearbythe sutiace unitsor any interiorarea
of the oven;allowsuficient timefor cooling,first.
Potentiallyhot surfacesincludethe cooktop,
areas facingthe cooktop,ovenventopening,
surfacesnearthe opening,crevicesaroundthe
ovendoor and metaltrim parts abovethedoor.
Remember:The insidesurfaceof theoven may
be hot when the dooris opened.
Whencookingpork,followthe directions
exactlyand alwayscookthe meatto an internal
temperatureof at least 170°F.This assuresthat,
in theremotepossibilitythattrichinamay be
presentin the meat, it willbe killedand the meat
willbe safe to eat.
4
oven
QStandawayfromtherangewhenopeningthe
ovendoor.Hot air or steamwhichescapescan
causeburnsto hands,face an~or eyes.
●Donotheatunopenedfoodcontainers.
Pressurecould buildup andthe containercould
burst,causingan injury.
●Keeptheovenventduct
unobstructed.
●Keeptheovenfreefrom
greasebuildup.
●Placetheovenshelfindesiredpositionwhilethe
oveniscool.If shelvesmustbehanded whenhot,
do notletpot holdercontacttheheatingelements.
●Pulling out the shelf totheshelfstopisa
convenienceinliftingheavyfoods.Itis also
aprecautionagainstburnsfrom touchinghot
surfacesof the door or ovenwalls.
●Whenusingcookingorroasting’bagsinthe
oven,followthe manufacturer’sdirections.
●Donotuseyouroventodrynewspapers.
If overheated,theycan catch fire.
●Donotuseovenforastoragearea.Items stored
in an ovencan ignite.
●Do not leavepaper products, cooking utensiis
or food in the oven when not in use,
Self-Cleating Oven
●Donotcleanthedoorgasket.Thedoorgasketis
essentialfor agood seal. Care shouidbe takennot
to rub, damageor movethe gasket,
●Donotuseovencleaners.Nocommercialoven
cleaneror ovenlinerprotectivecoatingof any kind
shouldbe usedin or aroundanypart of theoven.
Residuefromovencleanerswilldamagethe inside
of theovenwhenthe self-cleancycleis used.
●CleanonlypartslistedinthisUseandCare
Guide.
●Beforeself-cleaningtheoven,removethe
broilerpan, grid and other cookware.
.Besuretowipeupexcessspillagebefore
startingthese~-cleaningoperation.
●Iftheself-cleaningmodemalfunctions,turn
the ovenoff and disconnectthe power supply.
Haveit servicedby aqualifiedtechnician.

.-
Sutiace Cooting Uti@
G●Useproperpansize Select
~~ cookwarehavingflatbottomslarge
~enoughto coverthe surfaceunit
heatingelement.The useof undersizedcookware
willexposeaportionof thesurfaceunitto direct
contactandmayresultin ignitionof clothing.
Properrelationshipofcookwareto surfaceunit
willalsoimproveefficiency.
●Neverleavethesurfaceunitsunattendedat
highheatsettings.Boiloverscause smoking
and greasy spilloversthat may catch on fire.
●Besurethedrippansandtheventductarenot
coveredandareinplace.Their absenceduring
cookingcoulddamagerangeparts and wiring.
●Donotusealuminumfoiltolinethedrippans
or anywherein the ovenexceptas describedin
this guide.Misusecouldresult in ashock,fire
hazard or damageto the range.
.Onlycertaintypesof@ass,@as#ceramicj
earthenwareorotherglazedcontainersare
suitableforcooktopservice;others may break
becauseof the suddenchangein temperature.
●Keepaneyeonfoodsbeingfriedathighor
md]umhighheatsettings,
●Foodsforfryingshouldbeasdryaspossible.
Frost on frozen foodsor moistureon fresh foods
can causehot fat to bubbleup and overthe sides
of the pan.
●Uselittlefatforeffectiveshallowordeep-fat
frying.Fillingthe pan too full of fat can cause
spilloverswhen food is added.
●Ifacombinationofoilsorfatswillbeused
infrying,stirtogetherbeforeheating,or as fats
melt slowly.
●Alwaysheatfatslowly,andwatchasitheats.
●Useadeepfatthermometerwhenever
possibleto preventoverheatingfat beyond
the smokingpoint.
SAW T~SE
~STRUCTIONS
●Tominimizethepossibihtyofburns,ignitionof
flammablematerialsand spillage,the handleof a
containershouldbeturnedtowardthe centerof the
rangewithoutextendingovernearbysurfaceunits.
●Alwaysturnthesurfaceunitsoffbefore
removingcookware.
●Toavoidthepossibilityofaburnorelectric
shock,alwaysbe certainthatthe controlsfor all
surfaceunits are at the offpositionand all coils
are coolbefore attemptingto lift or removeaunit.
●Donotimmerseorsoaktheremovablesurface
units.Donotputtheminadishwasher.Donot
seE-cleanthesurfaceunitsintheoven.
●Cleanthecooktopwithcaution.If awet sponge
is used to wipe spillson ahot cooktop,be careful
to avoidsteamburns.
●Whenflamingfoodsareunderthehood,
turn the fan off. Thefan, if operating,may spread
the flame.
5

FEATURESOF YOURRANGE
Not all features are on all models.
6
+Support Rods
Some models
have lift-up
cooktops for
Ir
easier cleaning.
JBP24
JBP25
\
JBP26
JBP45
JBP46
JBP47
JBP48
+
*
1
~\\ \\
-- \\\v
..
//-
\
~~
(appearance may vary) BroilerPanandGrid
(not included on all models)

W
/
JBP19
Feature Index Not all models have al] features
1Storage Drawer (on some models)
2Anti-Tip Device
See the Installation Instructions.
3Anti-Ti~ Label
4Bake Element Maybe lifted gently
for wiping the oven floor.
5Broil Element
6Oven Door Latch
Use for self-cleaning only.
7Surface Units, Drip Pans
8Surface Unit Control Knobs
9Oven Light Switch
(for models with oven window)
10 Automatic Oven Light
(on some models)
11 Clock and Timer (on some models)
12 Oven On Light
Latch Door Light
Preheated Light
13 Oven Temperature Knob
Explained
on page
3,29
3,26,30
—
3,4,22,
29
3,4,20,
22,29
13, 15, 18,
20,22-25
3-5,8-10,
26
8,27
13
13
10, 11
10, 12,
15-17
10, 11, 17,
18,20,
22-25,27
JBP21
Explained
Feature Index Not al] models have all features. on page
14 Surface Unit “On” Indicator Light \8
15 Cooktop~ift-Up Cooktop 3,5,8-10,
(on some models) 27,29
16 Oven Vent I4, 27
Located under right rear surface unit.
17 Oven Interior Light 12,22,28
(on some models) Comes on
automatically when door is o~ened.
18 Oven Shelf Supports 12, 18,21
Shelf positions for cooking are
suggested in the Baking, Roasting
and Broiling sections.
19 Oven Shelf with Stop-Locks 12-15,
(number may vary) 18,23,29
20 Model and Serial Number Location 2
Behind the storage drawer.
21 Lift-Off Oven Door with 4,20,
Broil Stop Position 22,28
Easily removed for cleaning.
22 Oven Door Gasket I4,22,28
23 Broiler Pan and Grid 4, 18,
(on some models) 20-22,29
7

HOWDOESTmS COOKTOP CO~ARE
TO YOUROLDONE?
Yournew cooktop has electric coil surface units. The best types of cookware to use, plus heat-up and
If you are used to cooking with gas burners or other cool-down times, depend upon the type of burner or
types of electric cookto~s, vou will notice some surface unit you have.
differences when you u~e“ejectriccoils. The following chart will hel~ vou to understand the
~pe ofCooktop
E1~tricCoil
@
Radiant
(GlassCooktop)
SolidDisk
o@
GasBurners
*(>
differences b~tween electric’c~ilsurface units and any
other type of cooktop you may have used in the past.
Description Howit Works
~attened metal Heatsbydirectcontactwith the pan and by heating the air under the pan. For best cooking
tubing containing results, use good quality pans. Electric coils are more forgivingof warped pans than radiant
electric resistance or solid disks. Heats up quickly but does not change heat settings as quickly as gas or
wire suspended induction. Electric coils stay hot enough to continue cooking for ashort time after they are
over adrip pan. turned off.
Electric coils Heat travels to the glass surface and then to the cookware, so pans must be flat on the
under aglass bottom for good cooking results. The glass cooktop stays hot enough to continue cooking
cooktop, after it is turned off. Remove the pan from the surface unit if you want cooking to stop.
High frequency Pans must be made of ferrous metals (metal that attracts amagnet). Heat is produced by
induction coils amagnetic circuit between the coil and the pan. Heats up right away and changes heat
under aglass settings right away, like agas cooktop. After turning the control off, the glass cooktop is
surface, hot from the heat of the pan, but cooking stops right away.
Solid cast iron Heats by direct contact with the pan, so pans must be flat on the bottom for good cooking
disk sealed to the results. Heats up and cools down more slowly than electric coils. The disk stays hot
cooktop surface. enough to continue cooking after it is turned off. Remove the pan from the solid disk if
you want the cooking to stop,
Regular or sealed Flames heat the pans directly. Pan flatness is not critical to cooking results, but pans
gas burners use should be well balanced. Gas burners heat the pan right away and change heat settings
either LP gas right away. When you turn the control off, cooking stops right away,
or natural gas.
SUmACE CONTROLS
Howto Setthe Controls
&
4“
II
Push the knob in and turn in At both OFF and HI the control “clicks” into position.
either direction to the heat Youmay hear slight “clicking” sounds during
setting you want. cooking, indicating the control is keeping the unit at
Be sure vou turn control to the heat level or power levelyou set.
OFF wh~n you finish cooking. Switching heats to higher settings always shows a
The surface unit “on” indicator light will glow
when ANY heat on any surface unit is on. quicker change than switching to alower setting.
CookingGuideforUsingHeatSettings
HI-Used to begin cooking or to bring water to aOFF LO—Used for long
boil. Reduce heat setting after water boils. slow cooking
Medium High—(Setting halfway between HI and Medium (simmering) to
MED) Maintains afast boil on large amounts of food. Low z~fi& tenderize and develop
MED—Saut6 and brown; keeps food at amedium flavors. Use this
boil or simmer. setting to melt butter
and chocolate or to
Medium Low—(SettinE halfwav between MED and MEO keep foods warm.
LO) Cook after starting>t HI; c~oks with little water NOTE: The surface unit “on” indicator light may
in covered pan. glow between LO and OFF, but there is no power to
8the surface units. .

Cookware
SU~ACE COOKWAm TWS
WokCooking
Use medium- or heavy-weight cookware. Aluminum
cookware conducts heat faster than other metals. Cast-
iron and coated cast-iron cookware are slow to absorb
heat, but generally cook evenly at low to medium heat
settings. Steel pans may cook unevenly if not
combined with other metals.
RIGHT .WRONG
Not over 1inch Over 1inch
For best cooking results, pans should be flat on the
bottom. Match the size of the saucepan to the size of
the surface unit. The pan should not extend over the
edge of the surface unit more than 1inch.
r.
s
::::::~
you use only aflat-
bottomed wok. They
local retail store.
Do not use woks that
have support rings. Use of
these types of woks, with or
without the ring in place,
can be dangerous. Placing *
the ring over the surface
unit wfil cause abuild-up Do not use woks that have
of heat that will damage support rings.
the porcelain cooktop.
Do not try to use such woks without the ring.
Youcould be seriously burned if the wok tipped over.
HOME CANNINGTWS
Canningshould be done on surface units ody.
Pots thatextendbeyond1inchof surfaceunit’sdrip
panarenotrecommendedfor mostsurfacecooking.
However,whencanning with water-bath or pressure
canner, larger-diameter pots may be used. This is
because boiling water temperatures (even under
pressure) are not harmful to the cooktop surfaces
surrounding the surface units.
HOWEVER, DO NOT USE LARGE DIAMETER
CANNERS OR OTHER LARGE DIAMETER POTS
FOR FRYING OR BOILING FOODS OTHER THAN
WATER.Most syrup or sauce mixtures—and all types
of frying—cook at temperatures much higher than
boilingwater.Such temperaturescouldeventuallyharm
the cooktop surfaces surroundingthe surface units.
*
w
Obseme theFollowingPointsin Canning 2
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. For best results, use canners with flat bottoms.
Canners with flanged or rippled bottoms (often
found in enamelware) don’t make good contact with
the surface unit and take along time to boil water.
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 glassjars for canning, such as
Ball and Kerr; and the United States Department of
Agriculture Extension Service.
4. Remember that canning is aprocess that generates
large amounts of steam. To avoid burns from steam
or heat, be careful when canning.
NOTE: If your house has low voltage, canning may
take longer than expected, even though directions
have been carefully followed.
The process time will be shortened by:
(1) using apressure canner, and
(2) starting with HOT tap water for fastest heating
9
I
*
g’

aFEATUWS OF YOUROWN CONTROL
Not all features are on all models. Appearance may vary.
1. COOK TIME ON/OFF. Press this pad and then
press the HOUR and MIN. pads to set the amount
of time you want your food to cook. Turn the Oven
Temperature knob to the desired temperature. The
oven will shutoff after the Cook Time has run out.
2. TIMER ON/OFF. Press this pad to select the timer
feature. The timer does not control oven operations.
The timer can time up to 11hours and 59 minutes.
To set the timer, first press the TIMER ON/OFF
pad. Press the HOUR and MIN. pads to change
the time.
To cancel the timer, press the TIMER ON/OFF pad
until the display clears.
3. AUTOMATIC OVEN Light. This lights anytime
the oven has been programmed.
4. TIME DISPLAY.Showsthe time of day and the
times set for the timer on automaticoven operations.
5. HOUR and MIN. pads. These pads allow you to
set times up to 11hours and 59 minutes.
6. PREHEATED Indicator Light. Glows when
the oven reaches your selected temperature.
7. LATCH DOOR Light. Glows when the oven is
in the Self-Clean cycle. After the Self-Clean
Cycle, the light will flash. Unlatch the door and
turn the Oven Temperature knob to OFF.
8. OVEN ON Light. Glows anytime the oven is
heating. The light will flash when the oven
automatically turns off to remind you to turn the
Oven Temperature knob to OFF.
9. Oven Temperature Knob. Turn this knob to the
temperature or function you want. See the Baking,
Roasting, Broiling and Self-Cleaning sections.
10. START TIME ON/OFF. Press this pad and the
HOUR and MIN. pads to delay the starting of
your oven up to 11hours and 59 minutes.
11. CLOCK. Press this pad before setting the
clock. TO set the clock, first Dressthe CLOCK
------ .
pad. Then press the HOUR ~ndMIN. pads to
change the time of day.
If “F-and anumber” flash in the display and
the oven control signals, this indicates a
function error code. If the function error code
appears during the self-cleaning function, check
the oven door latch—the latch handle may have
been moved, even if only slightly,from the
latched position. Make sure the handle is to the
rightas far as itwillgo.TurntheOvenTemperature
knob to off. Allow the oven to cool for one hour.
If the function error code repeats, disconnect
10

.
OWN CONTROL,CLOCKAm TMER
Not all features are on all models u
The oven controls serve severalpurposes. Follow the directions for the
controls that apply to your model.
AutomaticClock ToSetthe Clock
The clock must be set for the automatic oven timing
n
1. Press the CLOCK pad.
functionsto work properly. The time of day cannot be cLocK 2. Press the HOUR and MIN. pads to ;et
changedduringaTimed Bakingor Self-Cleaningcycle. the time of day.
Timer ToSet theTimer
The timer is aminute timer only.
n
1. Press the TIMER
The timer does not control oven fiT;~$; ON/OFF pad.
operations. The maximum setting lAJ
on the timer is 11hours and 59 2. Press the HOUR and MIN. pads
minutes. until the amount of time you
want shows in the display.The
timer will start automatically
within afew seconds of
releasing the pad.
ToResettheTimer
If the display is still showing the
time remaining, you may change it
by pressing the HOUR and MIN.
pads until the time you want
appears in the display.
If the remaining time is not in the
display,recall the remaining time
by pressing the TIMER ON/OFF
pad and then pressing the HOUR
and MIN. pads until the new time
you want shows on the display.
ToCancelthe Timer End of CycleTones(on some models) I
To cancel the timer, the remaining time must be in
the display.To recall the time remaining, press the
TIMER ON/OFF pad once. To cancel the timer press
the TIMER ON/OFF pad again.
PowerOutige
On some models, after apower outage the oven will
automatically resume its setting once the power is
restored.
For models with aCLOCK pad, when the power is
restored the display will flash the time of day until a
pad is pressed or the knob is turned. Reset the clock to
the correct time of day.
If the oven was in operation when the power outage
occurred, the Oven Temperature knob must be turned
back to OFF. Then reset the knob to the way it was
before the power outage.
If your model has aCOOK TIME ON/OFF pad
and your oven was set for timed baking or roasting
when the power outage occurred, the clock and all
programmed functions must be reset. To reset them,
first turn the Oven Temperature knob back to OFF,
reset the clock, functions and knob back to the way
they were before the power outage.
The end of cycle tone can be cleared by pressing the
TIMER ON/OFF pad or, on some models, by pressing
the COOK TIME ON/OFF pad depending on which
function you are using.
OvenTemperatureKnob
The oven temperature
knob maintains the OVENON OOFF ~PREHEATED
temperature you set
from WARM (170°F.)
to BROIL (550°F.).
It also has an OFF ‘:;:m:
and an AUTO SELF “w”
CLEAN setting. Appearance may vary,
The PREHEATED light glows when the oven
reaches your selected temperature.
The OVEN ON light will glow any time the Oven
Temperature knob is not in the OFF position and is
set on atemperature or afunction.
11

US~G YOUROWN
BeforeUsingYourOven
1.Look at the controls. Be sure you understand how to 3. Read over the information and tips that follow.
set them properly. 4. Keep this guide handy so you can refer to it,
2. Check the oven interior.Look at the shelves. Take especially during the first weeks of using your
apractice run at removing and replacing them new range,
properly to give sure, sturdy support.
OvenShelves
The shelves are designed with stop-locks so that
when placed correctly on the shelf supports, they
will stop before coming completely out from the
oven, and will not tilt when removing food from or
placing food on them.
When placing cookware on ashelf, pull the shelf out
to the bump on the shelf support. Place the cookware
on the shelf, then slide the shelf back into the oven.
This will eliminate reaching into the hot oven.
Toremove ashelf from the oven, pull it towards you,
tilt the front end upward and pull it out.
Toreplace, place Bump
the shelf on the shelf
support with the
stop-locks (curved
h
-~iA
extension under the
shel~ facing up toward ~-”
the rear of the oven. ~
Tilt up the front and ~
push the shelf toward ‘= 1111
the back of the oven
until it goes past the -/11
bump on the shelf support.
Then lower the front of the
shelf and push it all the way back.
ShelfPositions
The oven has 4shelf supports as identified in
this illustration as A(bottom), B, Cand D(top).
Shelf positions for cooking food are suggested 1+411
in the Baking, Roasting and Broiling sections. ~L -dII
OvenLight(on somemodels) AutomaticOvenShutOff
The light comes on automatically when the oven As asafety feature, this oven will automatically shut
door is opened. itself off after 12hours. On models with touch pad
On models with an oven window,use the switch to clock controls this feature may be deactivated to allow
turn the light on and off when the door is closed. the oven to be left on for more than 12hours.
To deactivate the Automatic Oven Shut-Off, press and
hold both the increase and decrease minute pads for
about 4seconds. The display will change from time of
day to show “off’.
To reactivate the feature, press and hold both the
increase and the decrease minute pads for about 4
seconds. The display will change from time of day to
show “on”.
12

BAmG
Do not lock the oven door with the latch during If you think an adjustment is necessary, see the Adjust
baking. The latch is used for self-cleaning only. the Oven Thermostat section, It gives easy Do It
Youroven temperature is controlled very accurately Yourse~instructions on how to adjust the thermostat.
using an oven control system. We recommend that NOTE: When the oven is hot, the top and outside
you operate the range for anumber of weeks using the surfaces of the range get hot too.
time given on recipes as aguide to become familiar
with your new oven’sperformance.
Howto SetYourRangeforBaking
Toavoid possible burns, place the shelves in the 2. Check food for doneness at minimum time on
correct position before you turn the oven on. recipe. Cook longer if necessary.
1.Turn the Oven Temperature knob to the 3. Turn the Oven Temperature knob to OFF and
temperature you desire. then remove the foods.
OvenShelves
Arrange the oven
shelf or shelves in
the desired locations
while the oven is
cool. The correct
shelf position
depends on the kind
of food and the
browning desired.
As ageneral rule,
~lace most foods in
\// \\]
~hemiddle of the oven, on either shelf position Bor
C. See the chart for suggested shelf positions. Bwill
be used more than C.
IType of Food IShelf Position I
Angel food cake A
Biscuits or muffins Bor C
ICookies or cupcakes 1BorC I
Brownies Bor C
Layer cakes Bor C
Bundt or pound cakes Aor B
Pies or pie shells Bor C
1Frozen pies IA(on cookie sheet) I
Casseroles Bor C
Roasting Aor B
Preheating
Preheat the oven if the recipe calls for it. Preheat
means bringing the oven up to the specified
temperature before putting the food in the oven.
To preheat, set the oven at the correct temperature—
selecting ahigher 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 apreheat indicator light or tone, preheat
10minutes. After the oven is preheated, place the
food in the oven as quickly as possible to prevent
heat from escaping.
BakingPans
Use the proper baking pan. The type of finishon the
pan determinesthe 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 alighter, more delicate browning. Cakes and
cookies require this type of pan.
●Glass baking dishes also absorb heat. When baking
in glass baking dishes, the temperature may need to
be reduced by 25°F.
(continued next page)
13

BA~G
(continued)
PanPlacement
For even cooking and proper browning, there must be Pans should not touch each other or the walls of
enough room for air circulation in the oven. Baking the oven. Allow 1-to 1%-inchspace between pans
results will be better if baking pans are centered as as well as from the back of the oven, the door and
much as possible rather than being placed to the front the sides. If you need to use two shelves, stagger the
or to the back of the oven. pans so one is not directly above the other.
BakingGuides
When using prepared baking mixes, follow package recipe or instructions
for the best baking results.
Cookies
When baking
cookies,flatcookie
sheets (without
sides) produce
better-looking
cookies. Cookies
baked in ajelly roll
pan (shortsidesd]
around) may have
darker edges and
AluminumFoil
Neverentirelycover
ashelf with
aluminum foil.
This will disturb
the heat circulation
and result in
poor baking.
Asmallersheetof
foil may be used
to catch aspillover
pale or li~ht browning may occur. by placing it on a
Do not use acookie sheet so large that it touches the lower shelf several
walls or the door of the oven. Never entirely cover inches below the food.
ashelf with alarge cookie sheet.
For best results, use only one cookie sheet in the oven
at atime.
Pies Cakes
For best results, bake pies in dark, rough or dull pans When baking cakes, warped or bent pans will cause
to produce abrowner, crisper crust. Frozen pies in foil uneven baking results and poorly shaped products.
pans should be placed on an aluminum cookie sheet Acake baked in apan larger than the recipe
for baking since the shiny foil pan reflects heat away recommends will usually be crisper, thinner and
from the pie crust; the cookie sheet helps retain it. drier than it should be. If baked in apan smaller than
recommended, it may be undercooked and batter may
oveflow. Check the recipe to make sure the pan size
used is the one recommended.
Don’tPeek
Set the timer for the estimated cooking time and do DO NOT open the door to check until the minimum
not open the door to look at your food. Most recipes time. Take advantage of the “Big View” window (on
provide minimum and maximum baking times such some models) to monitor cooking progress. Opening
as “bake 30-40 minutes.” the oven door frequently during cooking allows heat
to escape and makes baking times longer. Yourbaking
results may also be affected.
14

T~D BA~G
(on some models)
Howto TimeBake
Do not lock the oven door with the latch during NOTE: Before beginning, make sure the oven clock
timed baking. The latchis usedforse~-cleaningody. shows the correct time of day.
The oven control allows you to turn the oven on or
n
To set the clock, first press the CLOCK
off automatically at specific times that you set. CLOCKPad.‘en Pressthe ‘OUR ad M~. Pads
Examples of Immediate Start (oven turns on now until the correct time of day is displayed.
and you set it to turn off automatically) and Delay
Startand Stop (settingthe ovento turnon automatically
at alater time and turn off at apreset Stop Time) will
be described.
Howto Set ImmediateStati andAutomaticStop I
I
Toavoid possible burns, place the shelves in the
correct position before you turn the oven on.
The oven will turn on immediately and cook for a
selected length of time. At the end of the Cook Time,
the oven will turn off automatically.
n
1. Press the COOK TIME ON/0~ pad.
o::~~
EA
2. Press the HOUR and MIN.
@@ pads until the desired length
of baking time appears in
HOUR MIN. the display.
~~
3. Turn the Oven Temperature knob to the desired
temperature.
4. The oven will turn on. The display will show the
Cook Time remaining. When the oven reaches the
set temperature, atone sounds. me oven will
continue to cook for the programmed amount of
time, then shut off automatically.
5. When the oven automatically turns off the
AUTOMATIC OVEN light will flash and the oven
will signal. Turn the oven control to OFF to stop
the flashes and signal.
6. Remove the food from the oven. Remember, foods
that are left in the oven continue cooking after the
controls are off.
NOTE: Foods that spoileasily such as milk, eggs,
fish, stuffings,poultry and pork should not be allowed
to sit 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 harmfulbacteria growth.
(continued next p[ige)
i
15

T~D BA~G
(continued)
Howto Set DelayStartand AutomaticStop
Quick Reminder
1. Press the COOK TIME ON/OFF pad.
2. Press the HOUR and MIN. pads to set the
desired length of cooking time.
3. Press the STARTTIME ON/OFF pad.
4. Press the HOUR and MIN. pads to set
the time of day you want cooking to start.
5. Turn the Oven Temperature knob to the
desired temperature.
Toavoid possible burns, place the shelves in the
correct position before you program the oven.
Youcan set the oven control to delay-start the oven,
cook for aspecific length of time and then turn off
automatically.
For example: Let’s say it’s 2:00 and dinner time
is shortly after 7:00. The recipe suggests 3hours
cooking time at 325°F.
n1.Press the COOK TIME ON/OFF pad.
Ij~~:
A2. For 3hours of cooking time, press
@the HOUR pad until “3:00’ appears
in the display.
4. Press the HOUR pad until “4:00’ appears in the
display.The timer is now set to start baking in
2hours, at 4:00.
5. Turn the Oven Temperature knob to the desired
temperature (in this example 325°F.).
The oven is now set to start at 4:00 and cook
for 3hours at atemperature of 325°F.At the
end of the 3hour cooking time (7:00), the oven
will automatically turn off. When the oven
automatically turns off the AUTOMATIC OVEN
light will flash and the oven will signal.Turn the
oven control to OFF to stop the flashes and signal.
6. Remove the food from the oven. Remember,
even though the oven shuts off automatically,
foods continue cooking after controls are off.
NOTE:
●The low temperature zone of this range (between
WARM and 200°F.) is availableto keep hot cooked
foods warm. Food kept in the oven longer than
two hours at these low temperatures may spoil.
●Foodsthat spoileasily such as milk, eggs,fish,
stuffings,poultry and pork shouldnotbe allowed
to sitfor more than one hour beforeor aftercooking.
Room temperaturepromotesthe growth of harmful
bacteria. Be surethat the ovenlightis off because heat
from the bulbwill speedharmful bacteriagrowth.
v
e
u3. Press the STARTTIME ON/OFF pad.
1y{;
QuestionsandAnswers
Q. Can Iuse the minute timer during oven
cooking?
A. The minute timer can be used during any
cooking function.
Q. Can Ichange 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. Youmust either stop those programs or wait
until they are finished before changing the time.
16

ADJUSTT~ OWN T~~OSTAT—
DO IT YOURSELF!
Youmay find that your new oven cooks differently We do not recommend the use of inexpensive
than the one it replaced. We recommend that you thermometers, such as those found in grocery stores,
use your new oven for afew weeks to become more to check the temperature setting of your new oven.
familiar with it, following the times given in your These thermometers may vary 2040 degrees.
recipes as aguide.
If you think your new oven is too hot or too cold,
you can adjust the thermostat yourself. If you think
it is too hot, adjust the thermostat to make it cooler.
If you think it is too cool, adjust the thermostat to
make it hotter.
ToAdjustthe Temperatureon ModelswithHOURPads
A1.
@
HOUR 2.
ve
Press and hold the HOUR INCREASE 3. Wait several seconds for the control to
and the HOUR DECREASE pads for automatically set and return to its previous setting.
5seconds until the display changes. NOTE: This adjustment will not affect the broiling or
Using the HOUR INCREASE/ the self-cleaning temperatures. The adjustment will be
DECREASE pads, change the set retained in memory after apower failure.
temperature to be hotter or cooler
in 5degree increments.
The oven temperaturecan be increased up
to 35°F.hotter or decreased 35°F.cooler.
If the oven adjustment is set cooler
than the factory setting aminus sign “-”
and the offset temperature will appear in
the display.
ToAdjustthe Temperatureon ModelswithOnlyan OvenTemperatureKnob
1. Put the knob in the OFF position.
2. Pull the knob off by pulling straightout.
3. Press and hold the HOTTER or COOLER button
for 5seconds to make the oven 20°F.hotter or
20°F.cooler.
When you are adjusting the thermostat, the
following lights will flash indicating where the
thermostat will be set when you release the
adjustment button:
OVEN ON indicates the thermostat will be set at the
factory setting.
PREHEATED indicates the thermostat will be set
20°F.hotter,
LATCH DOOR indicates the thermostat will be set
20°F.cooler.
OVENON @OFF ~PREHEATED
4. After you have made the adjustment, replace
the knob. (appearance may vary)
17

ROAST~G
Do not lock the oven door with the latch during Most meats continue to cook slightly while standing,
roasting. The latch is used for self-cleaning only. after being removed from the oven. Standing time
Roasting is cooking by dry heat. Tender meat or recommended for roasts is 10to 20 minutes. This
poultry can be roasted uncovered in your oven. allows roasts to firm up and makes them easier to
Roasting temperatures, which should be low and carve. The internaltemperaturewill rise about5° to
steady,keep spattering to aminimum. 10°F.;to compensatefor the temperatureincrease,if
Roasting is really abaking procedure used for meats. desired,remove theroast from the oven sooner (at 5° to
Therefore, oven controls are set for Baking or Timed 10°F.less than the temperaturein the Roasting Guide).
Baking. (Youmay hear aslightclicking sound, Remember that food will continue to cook in the
indicating the oven is working properly.)Timed hot oven and therefore should be removed when
Baking will turn the oven on and off automatically. the desired internal temperature has been reached.
1. Place the shelf in Aor Bposition. No preheating 3. Turn the Oven Temperature knob to the
is necessary.
2. Check the weight
of the meat. Place it,
fat side up, (or for
poultry,breast-side-
up) on the roasting
grid in ashallow
pan. The melting fat
will baste the meat.
Select apan as close
desired setting.
4. After roasting is complete, turn the Oven
Temperature knob to OFF and then remove
the food from the oven.
to the size of the meat as possible. (The broiler
pan with grid is agood pan for this.)
UseofAluminumFoil
Youcan use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan for
marinating, cooking with fruits, cooking heavily cured
meats or basting food during cooking. Press
the foil tightly around the inside of the pan.
(continued next page)

QuestionsandAnswers
Q. Is it necessary to check for doneness with a
meat thermometer?
A. Checking the finished internal temperature at
the completion of cooking time is recommended.
Temperatures are shown in the Roasting Guide.
For roasts over 8lbs., check with thermometer
at half-hour intervals after half the cooking 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 them from the 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. It is not necessary to preheat your oven.
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.
ROASTmG GU~E
FrozenRoask
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10to 25 minutes per
pound additionaltime (10 minutes per pound for
roasts under 5pounds, more time for larger roasts).
NW
Meat
Tendercuts;rib,highquality
sirlointip,rumportopround*
Lamblegorbone-inshoulder*
Oven
Temperature
325°
325°
Vealshoulder,legorloin* 325”
Porkloin,ribor shoulder* 325°
Ham,precooked 325°
Poultry
Chickenor Duck 325°
Chickenpieces 350°
Turkey 325°
Doneness
Rare:
Medium:
WellDone:
Rare:
Medium:
WellDone:
WellDone:
WellDone:
ToWarm:
Well Done:
Well Done:
Well Done:
Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly.Some
commercial frozen poultry can be cooked successfully
without thawing. Follow the directions given on the
package label.
Approximate Roasting Time
in Minutes per Pound
3to 5lbs. 6to 8lbs.
2433 18-22
35-39 22-29
4W5 30-35
21-25 20-23
25-30 24-28
30-35 28-33
3545 3040
3545 3040
17–20minutesperpound(anyweight)
3to 5Ibs. Over 5lbs.
3540 30-35
3540
10to 15Ibs. Over 15lbs.
18-25 15-20
Internal
Temperature ‘F.
140°–1500t
150°–1600
170°–185°
140°-1500T
150°–1600
170°–1850
1700–180°
1700–180°
115°–1200
185°–1900
185°–1900
In thigh:
185°–1900
*Forboneless rolled roasts over 6inches thick, add 5to 10minutes per pound to times given above.
~The U. S. Department of Agriculture says “Rarebeef is popular,but Youshouldknowthat cookingit to only 140°F.meanssome
foodpoisoningorganismsm;y survive?’(Source:SafeFoodBook. YourKhchenGuide.USDARev;June 1985.)
19

Do not lock the oven door with the latch while Turn the food only once during broiling, Time the
broiling. The latch is used for self-cleaning only. foods for the first side according to the Broiling Guide.
Broilingis cookingfoodby intenseradiantheatfromthe Turn the food, then use the times given for the second
upperbroilelementin the oven.Mostfishand tender side as aguide to the preferred doneness.
cutsof meatcan be broiled.Followthesedirectionsto
keep spatteringand smokingto aminimum.
1. If the meat has fat or gristle around the edge, cut 4. Leave the door open to the
vertical slashes through both about 2inches apart. broil stop position.
If desired, the fat maybe trimmed, leaving layer (It should click into position.)
about 1/8inch thick. The door stays open by itself,
2. Place the meat on the broiler grid in the broiler pan. yet the proper temperature is
Always use the grid so the fat drips into the broiler maintained in the oven.
pan; otherwise the juices may become hot enough 5. Turn the Oven Temperature knob to BROIL.
~ocatch on fire. -
3. Position ashelf on the recommended shelf position
as suggested in the Broiling Guide. 6.
Useof AluminumFoil
Youcan use aluminum foil to line your broiler pan
and broiler grid. However,you must mold the foil
tightly to the grid and cut slits in itjust like the grid.
Without the slits, the foil will prevent fat and meat
juices from draining to the broiler pan. Thejuices
could become hot enough to catch on fire. If you do
not cut the slits, you are frying, not broiling.
Make sure you tuin the knob all the way to the
BROIL position.
Whenbroilingis finished,turn the Oven Temperature
knob to OFF. Serve the food immediately,and leave
the pan outside the oven to cool during the meal for
easiest cleaning.
QuestionsandAnswers
Q. When broiling, is it necessary to always Q. Why are my meats not turning out as brown
use agrid in the pan? as they should?
A. Yes.Using the grid suspends the meat over the A. In some areas, the power (voltage) to the range
pan. As the meat cooks, thejuices fall into the pan, may be low.In these cases, preheat the broil
thus keeping meat drier. Juices are protected by the element for 10minutes before placing broiler pan
grid and stay cooler, thus preventing excessive with food in oven. Check to see if you are using
spatter and smoking. the recommended shelf position. Broil for the
Q. Should Isalt the meat before broiling? longest period of time indicated in the Broiling
A. No. Salt draws out thejuices and allows them to Guide. Turn the food only once during broiling.
evaporate. Always salt after cooking. Turn the Q. Do Ineed to grease my broiler grid to prevent
meat with tongs; piercing the meat with afork also meat from sticking?
allows thejuices to escape. When broiling poultry A. No. The broiler grid is designed to reflect broiler
or fish, brush each side often with butter. heat, thus keeping the surface cool enough to
prevent the meat from sticking to the surface.
However, spraying the broiler grid lightly with
avegetable cooking spray before cooking will
make clean-up easier.
20