GE JBP22 Training manual

UseandCare& Installation Guide
Self-Cleaning Electric Range
GE Appliances
Models: JBP22 JBP23
Safety Instructions....................3–5
Anti-Tip Device..........................3, 25, 30, 34
Operating Instructions, Tips
Aluminum Foil...........................5, 15, 18–20
Automatic Timers and Clock .............11, 17
Features........................................................6, 7
Oven ........................................................12–24
Baking..................................................13–15
Broiling, Broiling Guide....................20, 21
Control Settings........................................12
Light; Bulb Replacement.................13, 28
Roasting, Roasting Guide ...............18, 19
Self-Cleaning Instructions ..............22–24
Timed Baking.....................................16, 17
Surface Cooking......................................8–10
Canning Tips..............................................10
Control Settings......................................8, 9
Cooktop Comparison.................................8
Cookware Tips......................................9, 10
Care and Cleaning....................25–29
Anti-Tip Device .............................................25
Drip Pans........................................................26
Lift-Off Door...................................................28
Oven Vent......................................................27
Self-Cleaning Instructions..................22–24
Storage Drawer............................................29
Surface Units.................................................26
Problem Solver.......................35, 36
Thermostat Adjustment–
Do It Yourself.............................................17
More questions ?…call
GE Answer Center® 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 Number Location...........2
Warranty ....................................... Back Cover
164D2966P231
49-8720 2
10-95 CG

HELP US HELP YOU…
Read this guide 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, call:
GE Answer Center®
800.626.2000
24 hours a day, 7 days a week
Write down the model
and serial numbers.
Depending on your range, you’ll find the model and
serial numbers on a label 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:
Model Number
Serial Number
Use these numbers in any correspondence or service
calls concerning your range.
If you received a damaged range…
Immediately contact the dealer (or builder) that sold
you the range.
Save time and money.
Before you request service…
Check the Problem Solver in the back of this guide.
It lists causes of minor operating problems that you
can correct yourself.
2
IF YOU NEED SERVICE…
To obtain service, see the Consumer Services page
on the inside back cover.
We’re proud of our service and want you to be
pleased. If for some reason you are not happy with
the service you receive, here are three steps to follow
for further help.
FIRST, contact the people who serviced your
appliance. Explain why you are not pleased.
In most cases, this will solve the problem.
NEXT, if you are still not pleased, write all the
details—including your phone number—to:
Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville, KY 40225
FINALLY, if your problem is still not resolved, write:
Major Appliance Consumer Action Panel
20 North Wacker Drive
Chicago, IL 60606

3
Important Safety Instructions
IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
IMPORTANT SAFETY NOTICE
• The California Safe Drinking Water and
Toxic Enforcement Act requires the Governor
of California to publish a list of substances
known to the state to cause birth defects or other
reproductive harm, and requires businesses to
warn customers of potential exposure to such
substances.
• The fiberglass insulation in self-clean ovens
gives off a very small amount of carbon
monoxide during the cleaning cycle. Exposure
can be minimized by venting with an open
window or using a ventilation fan or hood.
• Fluorescent light bulbs contain mercury.
If your model has a surface light, you must
recycle the fluorescent light bulb according to
local, state and federal codes.
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 guide.
• Be sure your appliance is properly installed
and grounded by a qualified technician
in accordance with the provided installation
instructions.
• Do not attempt to repair or replace any
part of your range unless it is specifically
recommended in this guide. All other servicing
should be referred to a qualified technician.
• Before performing any service, DISCONNECT
THE RANGE POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION PANEL BY
REMOVING THE FUSE OR SWITCHING OFF
THE CIRCUIT BREAKER.
• Do not allow anyone to climb, stand or hang
on the door, kick panel or storage drawer or
cooktop. They could damage the range and even
tip it over, causing severe personal injury.
WARNING—All ranges
can tip and injury could result.
To prevent accidental tipping of
the range, attach it to the wall and
floor by installing the Anti-Tip device
supplied.
To check if the device is installed
and engaged properly, remove the
kick panel or storage drawer and
inspect the rear leveling leg. Make
sure it fits securely into the slot.
If you pull the range out from the wall for any
reason, make sure the device is properly engaged
when you push the range back against the wall.
If it is not, there is a possible risk of the range
tipping over and causing injury if you or a child
stand, sit or lean on an open door.
Please refer to the Anti-Tip device information
in this guide. Failure to take this precaution could
result in tipping of the range and injury.
• Do not leave children alone—children should
not be left alone or unattended in an area where an
appliance is in use. They should never be allowed
to sit or stand on any part of the appliance.
• CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED IN
CABINETS ABOVE A RANGE OR ON THE
BACKSPLASH OF A RANGE—CHILDREN
CLIMBING ON THE RANGE TO REACH
ITEMS COULD BE SERIOUSLY INJURED.
• Do not store flammable materials in an oven
or near the cooktop.
• Never wear loose-fitting or hanging garments
while using the appliance. Be careful when
reaching for items stored over the range.
Flammable material could be ignited if brought
in contact with hot surface units or heating
elements and may cause severe burns.
• Use only dry pot holders—moist or
damp pot holders on hot surfaces may
result in burns from steam. Do not let
pot holders touch hot surface units or heating
elements. Do not use a towel or other bulky cloth.
(continued next page)

IMPORTANT SAFETY INSTRUCTIONS
(continued)
• For your safety, never use your appliance for
warming or heating the room.
• DO NOT STORE OR USE COMBUSTIBLE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN
THE VICINITY OF THIS OR ANY OTHER
APPLIANCE.
• Keep the hood and grease filters clean
to maintain good venting and to avoid
grease fires.
• Do not let cooking grease or other flammable
materials accumulate in or near the range.
• Do not use water on grease fires.
Never pick up a flaming pan.
Turn the controls off. Smother a
flaming pan on a surface unit by covering the
pan completely with a well-fitting lid, cookie
sheet or flat tray. Use a multi-purpose dry
chemical or foam-type extinguisher.
Flaming grease outside a pan can be put out
by covering it with baking soda or, if available,
by using a multi-purpose dry chemical or foam-
type fire extinguisher.
Flame in the oven can be smothered completely
by closing the oven door and turning the oven off
or by using a multi-purpose dry chemical or foam-
type fire extinguisher.
• Do not touch the surface units, the heating
elements or the interior surface of the oven.
These surfaces may be hot enough to burn even
though they are dark in color. During and after
use, do not touch, or let clothing or other
flammable materials contact surface units, areas
nearby surface units or any interior area of the
oven; allow sufficient time for cooling, first.
Potentially hot surfaces include the cooktop,
areas facing the cooktop, oven vent opening,
surfaces near the opening, crevices around the
oven door and metal trim parts above the door.
Remember: The inside surface of the oven may
be 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.
Oven
• Stand away from range when opening the
oven door. Hot air or steam which escapes can
cause burns to hands, face and/or eyes.
• Do not heat unopened food containers. Pressure
could build up and the container could burst,
causing an injury.
• Keep the oven vent duct unobstructed.
• Keep the oven free from
grease buildup.
• Place the oven shelf in desired position
while the oven is cool. If shelves must be
handled when hot, do not let pot holder contact
the heating elements.
• Pulling out the shelf to the shelf stop is a
convenience in lifting heavy foods. It is also
a precaution against burns from touching hot
surfaces of the door or oven walls.
• When using cooking or roasting bags in the
oven, follow the manufacturer’s directions.
• Do not use your oven to dry newspapers.
If overheated, they can catch fire.
• Do not use oven for a storage area.
Items stored in an oven can ignite.
• Do not leave paper products, cooking utensils
or food in the oven when not in use.
Self-Cleaning Oven
• Do not clean the door gasket. The door gasket is
essential for a good seal. Care should be taken not
to rub, damage or move the gasket.
• Do not use oven cleaners. No commercial
oven cleaner or oven liner protective coating
of any kind should be used in or around any
part of the oven. Residue from oven cleaners
will damage the inside of the oven when the
self-clean cycle is used.
• Clean only parts listed in this Use and
Care Guide.
4

5
Important Safety Instructions
• Before self-cleaning the oven, remove the broiler
pan, grid and other cookware.
• Be sure to wipe up excess spillage before
starting the self-clean cycle.
• If the self-cleaning mode malfunctions, turn
the oven off and disconnect the power supply.
Have it serviced by a qualified technician.
Surface Cooking Units
• Use proper pan size—Select
cookware having flat bottoms large
enough to cover the surface unit
heating element. The use of undersized cookware
will expose a portion of the surface unit to direct
contact and may result in ignition of clothing.
Proper relationship of cookware to surface unit
will also improve efficiency.
• Never leave the surface units unattended at
high heat settings. Boilovers cause smoking and
greasy spillovers that may catch on fire.
• Be sure the drip pans and the vent duct are not
covered and are in place. Their absence during
cooking could damage range parts and wiring.
• Do not use aluminum foil to line the drip pans
or anywhere in the oven except as described in
this guide. Misuse could result in a shock, fire
hazard or damage to the range.
• Only certain types of glass, glass⁄ceramic,
earthenware or other glazed containers are
suitable for cooktop service; others may break
because of the sudden change in temperature.
• To minimize the possibility of burns, ignition
of flammable materials and spillage, the handle
of a container should be turned toward the center
of the range without extending over the nearby
surface units.
• Always turn the surface units off before
removing cookware.
• To avoid the possibility of a burn or electric
shock, always be certain that the controls for all
surface units are at the off position and all coils
are cool before attempting to lift or remove a unit.
• Do not immerse or soak the removable surface
units. Do not put them in a dishwasher. Do not
self-clean the surface units in the oven.
• Clean the cooktop with caution. If a wet
sponge or cloth is used to wipe spills on a
hot cooktop, be careful to avoid steam burns.
• When flaming foods are under the hood,
turn the fan off. The fan, if operating, may spread
the flame.
• Keep an eye on foods being fried at high or
medium high heat settings.
• Foods for frying should be as dry as possible.
Frost on frozen foods or moisture on fresh foods
can cause hot fat to bubble up and over the sides
of the pan.
• Use little fat for effective shallow or deep-fat
frying. Filling the pan too full of fat can cause
spillovers when food is added.
• If a combination of oils or fats will be used
in frying, stir together before heating, or as fats
melt slowly.
• Always heat fat slowly, and watch as it heats.
• Use a deep fat thermometer whenever
possible to prevent overheating fat beyond
the smoking point.
SAVE THESE
INSTRUCTIONS

FEATURES OF YOUR RANGE
6
5
812 13
11
10
615
17
16
18
19
21
24
21
4
3
2
1
25
6
9
(appearance may vary)
14
Broiler Pan and Grid
(not included on all models)
JBP22
JBP23
Some models have lift-up
cooktops for easier cleaning.
Drip Wells
Support Rods
23
7
20
22

7
Features of Your Range
Explained
Feature Index Not all models have all features. on page
1Storage Drawer (on some models) 29
2Anti-Tip Device See the Installation Instructions. 3, 25, 30, 32
3Broil Element 4, 20, 29
4Oven Door Latch Use for Self-Cleaning only. 13, 16, 18, 20, 22–24
5Oven Cycling Light 12
6Surface Unit Control Knobs 8, 27
7Oven Light Switch (on some models) 13
8Oven On Light 12
9Oven Set Control 12, 13, 16, 18, 20, 27
10 Automatic Oven Timers, Clock and Minute Timer 11
11 Oven Temp Control 12, 13, 16–18, 20, 27
12 Surface Unit “On” Indicator Light 8
13 Oven Cleaning Light 23
14 Broiler Pan and Grid (on some models) 5, 18, 20, 29
Do not clean in the self-cleaning oven.
15 Oven Vent 4, 27
Located under the right rear surface unit.
16 Cooktop/Lift-Up Cooktop (on some models) 25
17 Surface Units, Drip Pans 5, 26
18 Oven Interior Light (on some models) 13, 28
Comes on automatically when door is opened.
19 Oven Shelf Supports Shelf positions for cooking are 13, 14, 18, 21
suggested in the Baking, Roasting and Broiling sections.
20 Oven Shelf with Stop-Locks (number may vary) 4, 12, 14, 22, 29
21 Bake Element May be lifted gently for wiping the oven floor. 4, 29
22 Model and Serial Number Location 2
Behind the storage drawer.
23 Lift-Off Oven Door with Broil Stop Position 28
24 Oven Door Gasket 4, 22, 28
25 Anti-Tip Label –

8
HOW DOES THIS COOKTOP COMPARE
TO YOUR OLD ONE?
Type of Cooktop Description How it Works
Electric Coil Flattened metal Heats by direct contact with the pan and by heating the air under the pan. For best
tubing containing cooking results, use good quality pans. Electric coils are more forgiving of
electric resistance warped pans than radiant or solid disks. Heats up quickly but does not change
wire suspended heat settings as quickly as gas or induction. Electric coils stay hot enough to
over a drip pan. continue cooking for a short time after they are turned off.
Radiant Electric coils Heat travels to the glass surface and then to the cookware, so pans must be flat on
(Glass Cooktop) under a glass the bottom for good cooking results. The glass cooktop stays hot enough to
cooktop. continue cooking after it is turned off. Remove the pan from the surface unit if
you want cooking to stop.
Induction High frequency Pans must be made of ferrous metals (metal that attracts a magnet). Heat is
induction coils produced by a magnetic circuit between the coil and the pan. Heats up right away
under a glass and changes heat settings right away, like a gas cooktop. After turning the control
surface. off, the glass cooktop is hot from the heat of the pan, but cooking stops right away.
Solid Disk Solid cast iron Heats by direct contact with the pan, so pans must be flat on the bottom for good
disk sealed to the cooking results. Heats up and cools down more slowly than electric coils. The
cooktop surface. disk stays hot enough to continue cooking after it is turned off. Remove the pan
from the solid disk if you want the cooking to stop.
Gas Burners Regular or sealed Flames heat the pans directly. Pan flatness is not critical to cooking results, but
gas burners use pans should be well balanced. Gas burners heat the pan right away and change
either LP gas heat settings right away. When you turn the control off, cooking stops right away.
or natural gas.
Your new cooktop has electric coil surface units.
If you are used to cooking with gas burners or other
types of electric cooktops, you will notice some
differences when you use electric coils.
The best types of cookware to use, plus heat-up and
cool-down times, depend upon the type of burner or
surface unit you have.
The following chart will help you to understand the
differences between electric coil surface units and any
other type of cooktop you may have used in the past.
SURFACE CONTROLS
At both OFF and HI the control “clicks” into
position. You may hear slight “clicking” sounds
during cooking, indicating the control is keeping
the unit at the heat level or power level you set.
Switching heats to higher settings always shows
a quicker change than switching to a lower setting.
How to Set the Controls
Push the knob in and turn in either direction to the
desired heat setting.
Be sure you turn the control knob to OFF when you
finish cooking.
The surface unit “on” indicator light will glow when
ANY heat on any surface unit is on.

9
Cooktop Comparison Surface Controls Surface Cookware Tips
Cooking Guide for Using Heat Settings
HI—Used to begin cooking or to bring water to a
boil. Reduce heat setting after water boils.
Medium High—(Setting halfway between HI and
MED) Maintains a fast boil on large amounts of food.
MED—Sauté and brown; keeps food at a medium
boil or simmer.
Medium Low—(Setting halfway between MED and
LO) Cook after starting at HI; cooks with little water
in covered pan.
LO—Used for long slow cooking (simmering) to
tenderize and develop flavors. Use this setting to melt
butter and chocolate or to keep foods warm.
NOTE: The surface unit “on” indicator light may
glow between LO and OFF, but there is no power
to the surface units.
Light Over the Surface Units (on some models)
The switch must be pushed, held for several seconds and released for
the light to come on.
SURFACE COOKWARE TIPS
Cookware
Use medium- or heavy-weight cookware. Aluminum
cookware conducts heat faster than other metals.
Cast-iron and coated cast-iron cookware are slow
to absorb heat, but generally cook evenly at low to
medium heat settings. Steel pans may cook unevenly
if not combined with other metals.
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 1 inch.
RIGHT WRONG
Not over 1 inch Over 1 inch
Deep Fat Frying
Do not overfill cookware with fat that may spill over when adding food.
Frosty foods bubble vigorously. Watch food frying at high temperatures.
Keep the range and hood clean from grease.
(continued next page)
Medium Low Medium High

10
SURFACE COOKWARE TIPS
(continued)
Wok Cooking
We recommend that
you use only a
flat-bottomed wok.
They are available at
your 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
will cause a build-up of heat that will damage the
porcelain cooktop. Do not try to use such woks
without the ring. You could be seriously burned
if the wok tipped over.
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Canning should be done on surface units only.
Pots that extend beyond 1 inch of surface unit’s
drip pan are not recommended for most surface
cooking. 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 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 boiling water. Such temperatures could
eventually harm the cooktop surfaces surrounding
the surface units.
Observe the 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.
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 a long 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 glass jars for canning, such as
Ball and Kerr; and the United States Department
of Agriculture Extension Service.
4. Remember that canning is a process that generates
large amounts of steam. To avoid burns from steam
or heat, be careful when canning.
NOTE: If your house has low voltage, canning
may take longer than expected, even though
directions have been carefully followed.
The process time will be shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for fastest
heating of large quantities of water.
HOME CANNING TIPS

11
AUTOMATIC TIMERS AND CLOCK
The automatic timers and clock on your range are
helpful devices that serve several purposes.
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PUSH TO TURN
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20 30 40
OFF
To Set the Clock
To set the Clock, push the knob in and turn the clock hands to the correct
time. The Minute Timer pointer will move also. Let the knob out, then turn
the Minute Timer pointer to OFF.
Minute Timer To Set the Minute Timer
The Minute Timer has been combined with the
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.
To 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, a buzzer sounds to tell you time is up.
Turn knob, without pushing in, until pointer reaches
OFF and buzzer stops.
Questions and Answers
Q. Must the clock be set on correct time of
day when I wish to use the Automatic Timers
for baking?
A. Yes, if you wish to set the DELAY START or
STOP TIME dials to turn on and off at set times
during timed functions.
Q. Can I use the Minute Timer during oven cooking?
A. The Minute Timer can be used during any cooking
function. The Automatic Timers (DELAY START
and STOP TIME dials) are used with TIMED
BAKE function only.
Q. Can I change the time of day on the
clock while I’m Time Baking in the oven?
A. The time of day on the clock should not be
changed during any program that uses the oven
timer. You must either stop those programs or wait
until they are finished before changing the time.
Surface Cookware Tips Home Canning Tips Automatic Timers and Clock

USING YOUR OVEN
Before Using Your Oven
1. Look at the controls. Be sure you understand how
to set them properly. Read over the directions for
the Automatic Oven Timers so you understand their
use with the controls.
2. Check the oven interior. Look at the shelves.
Take a practice run at removing and replacing
them properly to give sure, sturdy support.
3. Read over the information and tips that follow.
4. Keep this guide handy so you can refer to it,
especially during the first weeks of using your
new range.
Oven Controls
Your range has two oven control knobs—
OVEN SET and OVEN TEMP.
The OVEN SET knob has settings for BAKE,
TIMED BAKE, CLEAN, BROIL and OFF.
The OVEN TEMP knob maintains the temperature
you set, from WARM (150°F.) to BROIL (550°F.)
and also at CLEAN (880°F.). On some models, the
OVEN TEMP knob also turns the oven OFF.
The oven cycling light glows until the oven reaches
your selected temperature, then goes off and on with
the oven element(s) during cooking.
The oven on light will glow any time the OVEN SET
knob is not in the OFF position.
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Oven Shelves
The shelves are designed with stop-locks so that
when placed correctly on the shelf supports, they
will stop before coming out completely from the
oven, and will not tilt when removing food from or
placing food on them.
When placing cookware on a shelf, 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.
To remove the shelves from the oven, pull toward
you, tilt the front end upward and pull them out.
To replace, place the shelf on the shelf support with
the stop-locks (curved extension under the shelf)
facing up toward the rear of the oven. Tilt up the front
and push the shelf toward the back of the oven until it
goes past the bump on the shelf support. Then lower
the front of the shelf and push it all the way back.
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OVEN SET OVEN TEMP

13
Oven Light (on some models)
The light comes on automatically
when the door is opened. On models with
an oven window, use the switch to turn the light on and off when the door
is closed.
Shelf Positions
The oven has four shelf supports as identified in
this illustration as A (bottom), B, C and D (top).
Shelf positions for cooking are suggested in the
Baking, Roasting and Broiling sections.
A
B
C
D
BAKING
Do not lock the oven door with the latch during
baking. The latch is used for self-cleaning only.
Your oven temperature is controlled very accurately
using an oven control system. We recommend that
you operate the range for a number of weeks using the
item given on recipes as a guide to become familiar
with your new oven’s performance.
If you think an adjustment is necessary, see the Adjust
the Oven Thermostat section. It gives easy Do It
Yourself instructions on how to adjust the thermostat.
NOTE: When the oven gets hot the top and outside
surfaces of the range get hot too.
How to Set Your Range for Baking
To avoid possible burns, place the oven shelves
in the correct position before you turn the oven on.
1. Turn the OVEN SET knob to BAKE and the
OVEN TEMP knob to the desired temperature.
2. Check the food for doneness at the minimum
time in the recipe. Cook longer if necessary.
3. Turn the OVEN SET knob or the OVEN TEMP
knob (on some models) to OFF when baking
is finished. (continued next page)
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Using Your Oven Baking
OVEN SET OVEN TEMP

14
BAKING
(continued)
Oven Shelves
Arrange the oven
shelf or shelves in
the desired locations
while the oven is
cool. The correct
shelf position
depends on the kind
of food and the
browning desired.
As a general rule,
place most foods in the middle of the oven, on either
shelf position B or C. See the chart for suggested shelf
positions. B will be used more than C.
Type of Food Shelf Position
Angel food cake A
Biscuits or muffins B or C
Cookies or cupcakes B or C
Brownies B or C
Layer cakes B or C
Bundt or pound cakes A or B
Pies or pie shells B or C
Frozen pies A (on cookie sheet)
Casseroles B or C
Roasting A or B
D
C
B
A
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 a higher
temperature does not shorten preheat time.
Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary. For ovens
without a preheat indicator light or tone, preheat
10 minutes. After the oven is preheated, place the
food in the oven as quickly as possible to prevent heat
from escaping.
Baking Pans Pan Placement
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.
• Dark, rough or dull pans absorb heat resulting
in a browner, crisper crust. Use this type for pies.
• Shiny, bright and smooth pans reflect heat,
resulting in a lighter, more delicate browning.
Cakes and cookies require this type of pan.
• Glass baking dishes also absorb heat. When
baking in glass baking dishes, the temperature may
need to be reduced by 25°F.
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
Pans should not touch each other or the walls of the
oven. Allow 1- to 11⁄2-inch space between pans as well
as from the back of the oven, the door and the sides.
If you need to use two shelves, stagger the pans so
one is not directly above the other.

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

16
TIMED BAKING
How to Time Bake
Do not lock the oven door with the latch during timed baking.
The latch is used for self-cleaning only.
Your oven can be set to turn off and on automatically.
NOTE: Before beginning, make sure the oven clock shows the
correct time of day.
To set the clock, push the knob in and turn the clock hands to the correct time.
How to Set Immediate Start and Automatic Stop
To avoid 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.
NOTE: To start cooking immediately and turn
off automatically, you must turn the OVEN SET
knob to TIMED BAKE.
1. To set the Stop Time, push in the knob on the
STOP TIME dial and turn the pointer to the time
you want the oven to turn off; for example 6:00.
The DELAY START dial should be at the same
position as the time of day on the clock.
2. Turn the OVEN SET knob to TIMED BAKE.
Turn the OVEN TEMP knob to the desired oven
temperature, for example 250°F. The oven will start
immediately, continue to cook for the programmed
amount of time, then shut off automatically.
3. Remove the food from the oven. Remember, foods
that are left in the oven continue cooking after the
controls are off.
NOTE: Foods that are highly perishable, 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 harmful
bacteria growth.
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OVEN SET
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OVEN SET OVEN TEMP

You may find that your new oven cooks differently
than the one it replaced. We recommend that you
use your new oven for a few weeks to become more
familiar with it, following the times given in your
recipes as a guide.
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.
We do not recommend the use of inexpensive
thermometers, such as those found in grocery stores,
to check the temperature setting of your new oven.
These thermometers may vary 20–40 degrees.
Back of OVEN TEMP knob Front of OVEN TEMP knob
To Adjust the Thermostat:
1. Pull the OVEN TEMP knob off the shaft, look at
the back of the knob and note the current setting
before making any adjustments.
2. Loosen both screws on the back of the knob.
3. If the oven temperature seems too hot, move
the pointer toward the words MAKE COOLER.
If the temperature seems too cool, move the
pointer toward the words MAKE HOTTER.
Each notch will change the oven temperature
about 10 degrees Fahrenheit.
4. Tighten the screws.
5. Replace the knob, matching the flat area of the
knob to the shaft.
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17
To avoid possible burns, place the shelves in
the correct position before you turn the oven on.
You can set the oven control to delay-start the oven,
cook for a specific length of time and then turn off
automatically.
NOTE: You must use the TIMED BAKE setting.
1. To set the Start Time, push in the knob on
the DELAY START dial and turn the pointer
to the time you want the oven to turn on, for
example 3:30.
2. To set the Stop Time, push in the knob on the
STOP TIME dial and turn the pointer to the time
you want the oven to turn off, for example 6:00.
This means your recipe called for 21⁄2hours of
baking time.
The time on the STOP TIME dial must be later
than the time shown on the range clock and the
DELAY START dial.
3. Turn the OVEN SET knob to TIMED BAKE. Turn
the OVEN TEMP knob to the desired temperature.
4. When cooking is completed, turn the OVEN SET
knob or the OVEN TEMP knob (on some models)
to OFF and remove the food from the oven.
Remember, foods that are left in the oven continue
cooking after the controls are off.
NOTE:
• Foods that are highly perishable, 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 harmful
bacteria growth.
• The oven indicator light(s) at the TIMED BAKE
setting may work differently than they do at the
BAKE setting.
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PUSH TO TURN
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How to Set Delay Start and Automatic Stop
Pointer
Timed Baking Adjust the Oven Thermostat
ADJUST THE OVEN THERMOSTAT—DO IT YOURSELF!

18
ROASTING
Do not lock the oven door with the latch during
roasting. The latch is used for self-cleaning only.
Roasting is cooking by dry heat. Tender meat or
poultry can be roasted uncovered in your oven.
Roasting temperatures, which should be low and
steady, keep spattering to a minimum.
Roasting is really a baking procedure used for meats.
Therefore, oven controls are set to Baking or Timed
Baking. (You may hear a slight clicking sound,
indicating the oven is working properly.) Timed
Baking will turn the oven on and off automatically.
Most meats continue to cook slightly while standing,
after being removed from the oven. Standing time
recommended for roasts is 10 to 20 minutes. This
allows roasts to firm up and makes them easier to
carve. Internal temperature will rise about 5° to 10°F.;
to compensate for temperature increase, if desired,
remove roast from oven sooner (at 5° to 10°F. less
than temperature in the guide).
Remember that food will continue to cook in the
hot oven and therefore should be removed when
the desired internal temperature has been reached.
1. Place the shelf
in A or B position.
No preheating
is necessary.
2. Check the weight
of the meat. Place
the meat fat-side-up,
or poultry breast-
side-up, on the roasting grid in a shallow pan.
The melting fat will baste the meat. Select a
pan as close to the size of the meat as possible.
(The broiler pan with grid is a good pan for this.)
3. Turn the OVEN
SET to BAKE
and the OVEN
TEMP to
the desired
temperature.
4. After roasting is complete, turn the OVEN SET
knob or the OVEN TEMP knob (on some models)
to OFF.
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Use of Aluminum Foil
You can 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.
OVEN SET OVEN TEMP

19
Roasting
Oven Approximate Roasting Time Internal
Type Temperature Doneness in Minutes per Pound Temperature °F.
Meat 3 to 5 lbs. 6 to 8 lbs.
Tender cuts; rib, high quality sirloin 325° Rare: 24–30 18–25 140°–150°†
tip, rump or top round* Medium: 30–35 22–25 150°–160°
Well Done: 35–45 28–33 170°–185°
Lamb leg or bone-in shoulder* 325° Rare: 21–25 20–23 140°–150°†
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° To Warm: 10 minutes per pound (any weight) 125°–130°
Poultry 3 to 5 lbs. Over 5 lbs.
Chicken or Duck 325° Well Done: 35–40 30–35 185°–190°
Chicken pieces 350° Well Done: 35–40 185°–190°
10 to 15 lbs. Over 15 lbs. In thigh:
Turkey 325° Well Done: 20–25 15–20 185°–190°
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
†The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means
some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
Questions and Answers
Q. Is it necessary to check for doneness with a
meat thermometer?
A. Checking the finished internal temperature at the
completion of cooking time is recommended.
Temperatures are shown in the Roasting Guide.
For roasts over 8 lbs., check with thermometer at
half-hour intervals after half the time has passed.
Q. Why is my roast crumbling when I try to
carve it?
A. Roasts are easier to slice if allowed to cool 10 to
20 minutes after removing them from the oven.
Be sure to cut across the grain of the meat.
Q. Do I need to preheat my oven each time I cook
a roast or poultry?
A. It is not necessary to preheat your oven.
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
A. Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.
Q. Can I seal the sides of my foil “tent” when
roasting a turkey?
A. Sealing the foil will steam the meat. Leaving
it unsealed allows the air to circulate and brown
the meat.
ROASTING GUIDE
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per
pound additional time (10 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
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.

20
BROILING
Do not lock the oven door with the latch while
broiling. The latch is used for self-cleaning only.
Broiling is cooking food by intense radiant heat from
the upper element in the oven. Most fish and tender cuts
of meat can be broiled. Follow these directions to keep
spattering and smoking to a minimum.
Turn the food only once during broiling. Time the foods
for the first side according to the Broiling Guide. Turn the
food, then use the times given for the second side as a
guide to the preferred doneness.
1. If the meat has fat or gristle around the edge,
cut vertical slashes through both about 2 inches
apart. If desired, the fat may be trimmed, leaving
layer about 1/8″thick.
2. Place the meat on the broiler grid in the broiler pan.
Always use the grid so the fat drips into the broiler
pan; otherwise the juices may become hot enough
to catch fire.
3. Position shelf on recommended shelf position as
suggested in Broiling Guide.
4. Leave the door open to
the broil stop position.
The door stays open
by itself, yet the proper
temperature is
maintained in the oven.
5. Turn the OVEN SET and the OVEN TEMP knobs
to BROIL. Preheating the elements is not
necessary. (See the notes in the Broiling Guide.)
6. When finished broiling, turn the OVEN SET knob
or the OVEN TEMP knob (on some models) to
OFF. Serve food immediately, leaving the broiler
pan and grid outside the oven to cool during the
meal for easiest cleaning.
Use of Aluminum Foil
You can 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 it just like the grid.
Without the slits, the foil will prevent fat and meat
juices from draining to the broiler pan. The juices
could become hot enough to catch on fire. If you do
not cut the slits, you are frying, not broiling.
Questions and Answers
Q. When broiling, is it necessary to always use a
grid in the pan?
A. Yes. Using the grid 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
grid and stay cooler, thus preventing excessive
spatter and smoking.
Q. Do I need to grease my broiler grid to prevent
meat from sticking?
A. No. The broiler grid is designed to reflect broiler
heat, thus keeping the surface cool enough to
prevent the meat from sticking to the surface.
However, spraying the broiler grid lightly
with a vegetable cooking spray before cooking
will make clean-up easier.
Q. Why are my meats not turning out as brown
as they should?
A. In some areas, the power (voltage) to the oven
may be low. In these cases, preheat the broil
element for 10 minutes before placing the broiler
pan with food in the oven. Check to see if you are
using the recommended shelf position. Broil for
the longest period of time indicated in the Broiling
Guide. Turn the food only once during broiling.
Q. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Turn the
meat with tongs; piercing the meat with a fork
allows the juices to escape. When broiling poultry
or fish, brush each side often with butter.