GE JBP22 Training manual

Iu
se and Care&installation Guide
Self-Cleafliflg Electric Range
Safety instructions....,,,5 s-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 . . . . ..
~fi-.-........uti.H....12-2 4
Baking.... .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
13-15
Broflingr Broiling Guide vmQh ...........20,21
Control Settings
.......HuHuHx ...................12
Ligh~Bulb ReplacermentmHm ..........13,28
Roasting, Roasting GuldevHvo .......18,19
Seif-Cleaning lnstructionsfiM ..........22-24
Timed Baking
.H.Hv.HhHhq ...HMHU16, 17
SurfaceCooki ng .
~.~-..-.....oH.....8-lO
Canning Tips . . . . . . . . . . . . . ...................Io
Control Settings ...............-..,8, g
CooktopComparison................................8
Cookware
Tips........_HmH-HKH .............9, 10
Care and cleaning ...................2 !+29
Anti-Tip Device.....,.HuH
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
25
Drip Pans . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
26
Lift-Off Door
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....,”.. . . .
28
Oven Vent
.....,.........H
---.--.........................27
Self-Cleaning
lnstructionsoq .............22-24
Storage Drawer...., . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
29
Surface lJnits.........,..buH
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
26
m
●
Iiiiii#
Et
0
[
Problem Soher.....m_-mq .....35,36
ThermostatAdjustment–
DOlt Yourse/f
~-~-~-.-.~.-..n.......17
More questions7’...ca~
GEAnswerCen~r@80~62~2000
Installationmw-m.mmw..+ ....30-34
Anti-Tip Device
-.-................30,34
Flooring LJnderthe RangeHM .....................31
Leveling ...............uMH .
.-.’.........’..................34
Consumer Servicesw-ww .......39
Appliance Registration
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2
Important Phone Numbers ......................39
ModelandSerial Number Location ..........2
Warranty......, .
~~~-..H..-.H....Hfi...._.40
Models: JBP22 JBP23
GE Appliances
LZ!ECIA
1-95 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 Centerw
800.626.2000
24 hours a day, 7 days a week
Write down the model
and serial numbers.
Depending on your range, YOU ’11 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 ser~f ice
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.
IF YOU NEED SERVICE...
To obtain service, see the Consumer Services page
on the inside back cover.
We’re proud of our
ser~rice and wan~ yJOLi 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 wrt’iced yoLIr
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
detail s—inC ILlding your phone number—to:
Manager. Consumer Relations
GE Appliances
Appliance Park
Louisville, KY 40225
FINALLY.
if your problem is still not resolved, write:
Mz~jor Appliance Consumer Action Panel
70 North Wacker Drive
~hicago. IL 60606
2

INIPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
K
IMPORTANTSAFETYNOTICE
● 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.
c The fiberglass insulation in self-clean ovens
gives off a very small amount of carbon
monoxide during the cIeaning cycle. Exposure
can be minimized by venting with an open
window or using a ventilation fan or hood.
c 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:
TT .1 ●
,. . a . . , , _ ,
●
●
●
●
●
use ms appnance only lor its mtenaea 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
HOUSEHOLDDISTRIBUTIONPANEL 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—Allr.nges ,,
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
b
P4
supplied.
To check if the device is installed
and engaged properly, remove the
kick panel or storage drawer and
~
,.4
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 o~ler the range.
Flammable material
cm.dd be ignited if brought
in contact with hot surface units or heating
elements and may cause severe burns,
-
Q Use onIy 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.
3

J
I
●
IMPORTANT SAFETY INSTRUCTIONS
(continued)
● For your safety, never use your appliance for
warming or heating the room.
o 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 tllters 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.
e
fib
● Do not use water on grease fires.
4 b 4 ‘
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.
c Do not touch the surface unitst 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.
o~en 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
alwajrs 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 bums 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.
o Do not use oven cleaners. NTO 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 LTse and
Care Guide.
4

c 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
a
—— ,
L5
● Use proper pan size-Select
%
\
>==
\>:<
cookware having flat bottoms large
— —.
i-.
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 r-nay result in ignition of clothing,
Proper relationship of cookware to surface unit
will also improve efficiency,
Q Never leave the surface units unattended at
high heat settings. Boilovers cause smoking and
greasy spil]overs that may catch on fire.
~ Be sure the drip pans and the vent duct are not
covered and
aloe 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, glas~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.
* .4hvays turn the surface units off before
removing cookware.
●
b
●
●
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 oR. The fan, if operating, may ’spread
the flame,
c Keep an eye on foods being fried at high or
medium high heat settings.
Q 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.
c If a combination of oils or fats will be used
in frying,
stir together before heating, or as fats
melt slowly.
c 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
5

FEATURES OF YOUR RANGE
JBP22
JBP23
Broiler Pan and Grid
(not incluchxl on :111 mode]~ )
Some model~ have
lift-up
cleaning.
6

Explained
Feature Index Not
all models have all features.
on page
1 Storage Drawer (on some models)
’29
2 Anti-Tip Device See the Installation Instructions. 3.25,
30, 32
3 Broil Element 4, 20,29
4 Oven Door Latch
lJse for Self-Cleaning only.
13, 16, 18, 20, 22–24
5 Oven Cycling Light
12
6 Surface Unit Control Knobs
8, 27
7 Oven Light Switch (on some models)
13
8 Oven On Light
12
9 Oven Set Control 12, 13, 16,
18, 20, 27
1() Automatic Oven Timers, Clock and Minute Timer
11
11 Oven Temp Control 12,
13, 16–1 8, 20, 27
12 Surface Unit “On” Indicator Light
8
13 Oven Cleaning I.ight
~~
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,
~(j
18 Oven Interior Light (on some models)
] 3, 28
Comes on automatically when door is opened.
19 Oven Shelf Supports Shelf positions for cooking
are
13.14, 18, 21
suggested in [he Baking, Roasting and Broi] ing se~tion$
20 Oven Shelf with Stop-Locks (number may vary)
4.12, 14, 22, 29
21 Bake Element May be
lifted gently for wiping the o~en floor.
4, ~g
~~ Model and serial Number Location
7
Behind the storage drawer.
Z3 Lift-off Oven Door with Broil Stop Position
28
zo oven Door CJasket ~. ~1, ~~
Z5 Anti-Tip Label
!

HOW DOES THIS COOKTOP COMPARE
TO YOUR OLD ONE?
Your new 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 cooktops, you will notice some
surface unit you have.
differences when you use electric coils. The following chart will help you to understand the
differences
b=tween electric-coil surface units and any
other type of cooktop you may have used in the past.
Type of Cooktop
Description
Electric Coil
Flattened metal
@
;\
tubing containing
‘~)
electric resistance
wire suspended
. .
~ over a dnp pan.
Radiant
Electric coils
(Glass Cooktop) under a
glass
o
cooktop.
Induction
High frequency
\\\ll 1///,/,
+x ,111/,,, /,,
~-.’-.w,’:..w, -- -==
induction coils
===.
~~z
=--- .,,,,, \,..=,.=-=—
--/ ’%//, ,l,\.~\\,.-
‘%,,,,,,\\\
under a glass
surface.
Solid Disk
Solid cast iron
o
/“--%
disk sealed to the
‘<: .“
cooktop surface.
Gas Burners I Regular or sealed
gas
-
burners use
either LP gas
or natural
gtis.
How it Works
Heats by direct contact with the pan and by heating the air under the pan. For best
cooking results, use good quality pans. Electric coils are more forgiving
of
warped pans than radiant or solid disks. Heats LIp quickly but does not change
heat settings as quickly as gas or induction. Electric coils stay hot enough to
continue cooking for a short time after they are turned off.
Heat travels to the glass surface and then to the cookware, so pans must be
flat on
the bottom for good cooking results. The glass cooktop stays hot enough to
continue cooking
after it i~ turned off. Remove the pan from the surface unit if
you want cooking to stop.
Pans must be made of ferrous metals (metal that attracts a magnet). Heat is
produced by
a magnetic circuit between the coil and the pan. Heats up right away
and changes heat settings right away, like a gas cooktop. After turning the control
off,
the glass cooktop is hot from the heat of the pan, but cooking stops right away.
Heats by direct contact with the pan, so pans must be flat on the bottom for good
cooking results. Heats
LIp and cools down more slowly than electric coils. The
disk stays hot enough to continue cooking after it is turned off. Remove the pan
from the
~olid disk if you want the cooking to stop.
Flames
Ileat the pans directly. Pan ilatness is not critical to cooking results, but
pans should be well balanced. Gas burners heat the pan right away and change
heat settings right away. When you turn the control off, cooking stops right away.
SURFACE CONTROLS
At both OFF and HI the control “clicks” into Switching heats to higher settings always shows
position.
YOL1 may hear slight “clicking” sounds
a quicker change than switching to a lower setting.
during cooking, indicating the control is keeping
the unit at the heat level or power level you set.
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 yoL~
finish cooking.
The surface unit “on” indicator light will glow when
AINY heat on any surface unit is on.
8

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—Saut+ and brown; keeps food at a medium
boil or simmer.
Medium Low—(Setting halfway between iMED 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.
Medium LOW ~
OFF
~Medium High
MED
Light Over the Surface Units (011 SOHW models)
The switch must be pushed, held for several seconds and releasecl for
the light to come on.
SURFACE COOKWARE TIPS
Cookware
Use medium- or heavy-weight cookware. A]uminum
RIGHT
cookware conducts heat faster than other meta[s.
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 lmetals.
For best cooking results pans should be flat on the
bottom. Match the size of the saucepan to the size
Not over 1 inch
of the surface unit. The pan should not extend over
the
edge of the surface unit more than 1 inch.
WRONG
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.
(c ontittl(ed trt’ it pci,qc )
9
I
i
--4
C$’1
G
‘m
5?
t?
?D

SURFACE COOKWARE TIPS
(continued)
Wok Cooking
We recommend that Do not use woks that have
you use only
a
support rings [Jse of these
flat-bottomed wok.
~ typef.(~.lttor
They are available at
without the ring in place,
your local retail store.
can be dangerous. Placing
*
thering over the surface unit
w ill cause a build-up of heat that will damage the
porcelain
cooktop. DO no{ try to use such woks
without
the ring. YOLI could be seriously burned
j ~ ~hc ~Y ok tipped ~Jk’el”.
HOME CANNING TIPS
Canning should be done on surface units only. HOWEVER.
DO NOT USE LARGE DIAMETER
Pots that extend beyond
1 inch of sLIrfkx units
drip pan are not recommended for most ~urface
cooking. However, when canning with wuter-ba(h or
pressure canner, larger-diameter pots may
be used.
This is because boiling water temperaturc~ (e~rcn
under messure) are not hw”mfu] to the cooktop
,
surfac& surrounding the surface units.
,
CANNERS OR OTHER LARGE DIAMETER
POTS FOR FRYING OR BOILING FOODS OTHER
THAN WATER.
JMosi syrup or sauce mixtures—
tirrd all types of frying—cook at temperatures much
highur than boilin: water. Such temperatures could
e~’en~ual ly harm the cooktop surfaces surrounding
Observe the Following Points in Canning
1. Be sure the canner fits over the center of the
3 . .
surface unit. If your range or ils location dots not
allow the canner to
be centered on the sLIrf’ace Llrrlt.
Llse smaller-diameter pots for good canning resultf.
2. For best results, use canners with
tlat bottom$.
Canners with flanged or rippled bottoms (often
found in enamelware) don.t make good contact with
4.
the surface unit and take a long time to boil water.
Flat-bottomed canners are recommended.
When canning, use recipes and procedures from
reputable sources. Reliable recipes and procedures
are avail tible from the manufacturer of your canner:
1?li111Llf2~ctL11-el-s of glass jars for canning, such as
Ball and Kerr: and the United States Department
Of Agriculture Extension Service.
Remember that canning is
a process that generates
large amounts of steam. To avoid burns from steam
or
heat. be careful when canning.
~“OT~!: ~f yrour house has low voltage. canning
may take
longer than expected. even though
direction
ha~c been carefully followed.
The proce~s time will be shortened by:
( 1 ) LISi Il: d P1”c’SSLII-e CUIIIler. and
(2) ~taIting with HOT tup water for fa$test
heating of large quantities of water.
10

The tiutomatic timers and clock on your range are
helpful devices that serve several purposes. STOP TIME DELAY START
‘ ‘ \y ‘ ‘/.,/
\\l I I /,
\.. \
‘“ 12 /“j,
.\
/, .<
$9
‘/
‘/
T
3:
$9
.-
@f-
3: 9
\’ ‘/ \’
//,
,, , ,,1’”
‘/
//,
, ,7,,,/,”
PUSH TO TURN
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 To set the Minute Timer, turn the center knob, without
CLOCK. Use it to time
all your precise cooking pushing in, until pointer reaches number of minutes
operations. YoLI’11 recc)gnize the Minute Timer as the you wish to time. (Minutes are marked, up to 60, in
pointer which is different in color and shape than the
the center ring on the clock. ) At the end of the set
clock hands.
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 Q. Can I change the time of day on the
day when I wish to use the Automatic Timers clock while I’m Time Baking in the oven?
f’or baking? A. The time of day on the clock
should not be
A. Yes,
if yOLI wish to set the DELAY START or changed during any program that uses the oven
STOP TIME
dials (on some models) to turn on and
timer. You must either stop those programs or wait
off at set times during timed functions. until they are finished before changing the time.
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 TIM E
dials) are used with TIMED
BAKE function only.
11

USING YOUR OVEN
Before Using Your Oven
1. Look at the controls. Be sure you understand how 3. Read over the information and tips that follow.
to set them properly. Read over the directions for
4. Keep this guide handy so yoLt cm refer to it.
the Automatic Oven Timers so yOLI understand their
especia]]y during the first w’eeks of using yoLIr
use with the controls.
new range.
2. Check the oven interior. Look at the shelves.
‘rake a practice rLln at removing and replacing
them
proper]y to give sure, sturdy suppwl.
Oven Controls
Your range has two oven control knobs---
OVEN SET
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
jou set. from WARiM ( 150GF. ) to BROIL (550cF. )
and also
tit CLEAN (880°F. ). On some models, the
@
B~~
+%
;~,/ ~
?/‘
4
&J73 ,\O+%
OVEN TEMP knob also turns the oven OFF.
The oven cycling light
giows until the o~en reaches
your selected temperature, then goes off and on with
the oven element(s) during cooking.
The oven on light will :lt~w an} time the OVEN SET
knob is not in the OFF position.
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
f’rom the
oven, and will not tilt when removing f’ood from or
placing f’ood on them.
When placing
coohware on a shelf, pLIl~ the shelf out
to the
bLImp on the !~helf support. Place the cookw”w”e
t)n the she 1 f.. then ~1 i de the ihe 11’ btick into the oven.
Thii will clinlin~te reaching into the hot oycn.
To remove the shelves from the o~en, pull toward
you, tilt the front end upward and pLI1l them oLIt.
To rc]place, place the shelf on (he shelf supper{ with
the ~top-]ocks (curJJed extenjion under the shelf)
facing up t(lww-d the rc~u- of the ~~ven. Tilt up the front
w}d push the shelf toward the back of the oiren until it
g(~cs past [he bLl mp On the shelf support. Then lower
the front of the shelf and pu~h it all the w a} back.
12
—

Shelf Positions
The oven hw 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.
/
/-
oven Light (on some models)
The light comes on automatically when the door is opened. On models with
an Ovren window. use the switch to turn the light on and of’f when the door-
i$ closed.
BAKING
Do not lock the oven door with the latch during [f you think an adjustment is necessary, see the Adjust
baking. The latch is used for self-cleaning only. the
O~en Thermostat section. It gives easy Lkl 11
YOLII- olcn temperature i$ controlled kery accurately
l’hur.>elf instructions on how to adjust the thermostat.
using an oven control s~’stem. We recommend that NOTE: When the
o~’en gets hot the top and outside
you operate the range for a number of weeks using the
surfaces of the range get hot too.
item
gil’en on recipes us a guide to become fami} iar
with your new ~)~en .s performmlcc.
How to Set Your Range for Baking
OVEN SET
in
1.
2.
3.
To avoid possible burns, place the olen shel~es
the correct position before yOLI tLU-ll the oven on.
Turn the OVEN
SEI” knob to BAKE and the
OVEN TEMP knob
(o the desired temperature.
Check the
food for doneness at the minimum
tinw in the recipe. Cook longer if necessary.
o
BAKE
+%.
$ / ,7 ()
@
\
+
KS:
+%3 .@+
Turn the OVEN SET knob or the OVEN TEMP
knob (on some models) to OFF when bakin:
is finished.
OVEN TEMP

BAKING
(continued)
Oven Shelves
Arrange the oven
shelf or shelves in
the desired locations
while the oven is
cool. The correct
shelf posit ion
depends on the kind
of food and the
browning desired.
As a general rule,
o
B
Q
o
Q
,
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 01” C
Layer cakes B or C
II
I 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 01
-
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 a higher
temperature does not shorten preheat time.
Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most cassero]cs
and roasts, preheating is not necessary. For o~’ens
without a preheat indicator light or tone, preheat
10 minutes. After the oven is preheated. place the
food in the oven as quickly
as possible to prevent heat
from escaping.
Baking Pans
Use the proper baking pan. The type of finish on the
pan determines
the amount of browning that will occur.
● Dark. rough or dul 1 pans absorb heat resulting
in
a browner, crisper crust. Use this type for pies.
“ Shiny, bright and smooth pans reflect heat,
resulting in
a 1 ighter, more de] icate 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.
Pan Placement
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of. the oven.
Pans should not touch each other or the walls of the
oven. Allow
1- to 1 X-inch space between pans as well
as from the back of the oven, the door and the ~idc~.
If you need to use two shelves. stagger the pans so
one is not directly above the other.

Baking Guides
When using prepared baking mixes, follow package recipe or instructions
for the best
baking results.
Cookies
When baking cookies. flat co(~hie sheets (without
sides) produce better-looking cookies.
Cookie> baked
in a jelly roll pan (short sides all around) may haie
darker
edges and pale or light browning may (xxur.
Do not use a cookie sheet so large that it touches the
walls or the door of the
oien. ~e~er en{irely cot cr a
shelf with a large cookie sheet.
For best results, use only one c(mkie sheet in the o~en
at a time.
Pies Cakes
For best results, bake pies in dark. rough or du]l pans
When baking cakes, warped or bent pans will cause
to produce a browner. crisper crust. Frozen pies in foil unelen baking results and poorly shaped products.
pans should be
placed on an aluminum cookie sheet
A cake btiked in a pan larger than the recipe
for baking since the shiny foil pan
reilects heat aw a>
recommends will usually be crisper, thinner and drier
from the
pie crust; the cookie sheet helps re{ain it. than it
should be. If baked in a pan smaller than
recommended, it may be undercooked and batter may
~~~erf-low. Check the recipe to make sure the pan size
used is the one recommended.
Aluminum Foil
Never entire]y cover a she~f with a]uminum i’oil. This
I
will disturb the heat circulation and re~Ll]t i n pcmr
,
baking. A smaller ihect t~f foil may be u~ed to catch a
spillover by placing it on a lower ihel f WJ eral i riches
below the
food.
Don’t Peek
Set the timer for the estimated cmlking time a~]d do DO
N’O”l_ open the door to check until the minimum
not open the door to
]ook al your food. kf(l~t recipt.. ~
time. Opening (he o~ren door frequently during
provide minimum and max imul]~ baki Ilg time~ ~uch
c[x)ki ng allows heat to escape and makes baking times
as “bake 30-40” minutes.+. longer.
}’OUI- hiking results may also be affected.

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 oft 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 OVEN SET
the correct position before yoLl turn the oven on.
The
o~en 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 @
ED BZ14F
~\ti
\$
+
j ‘\ \ ~
\
+0
@Q
‘~p
knob to T1,MED BAKE.
STOP TIME DELAY START
,,, , ( / r,,
12 “>,
,..\” ;2’’/.,,
.<’
;9
-.
/
,/, ,
T
~; :9
,: ;/
(z
-’.
3? 9
.-
,>
1, )“ ‘ “’/!,6, ,“
PUSH TO TURN
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
autornatica]ly.
3. Remove the food from the oven. Remember, foods
1. To set the Stop Time, push in the knob on the
that are left in the oven continue cooking after the
STOP TIME dial
and turn the ~ointer to the time controls
are off.
you
Want the oven to turn off; ;-or example 6:00.
NOTE: Foods that are highly perishable, such as
The DELAY START
dial should be at the same
Ini]k, eggs. f’ish, stuffings, poultry and pork should
position as the time of
day on the clock.
not be allowed to sit for mm-e than one hour before or
after cooking. Room temperature promotes the growth
of
hiit-lnfLll bacteria. Be sure that the o~ren light is off
because heat from the bulb will speed harmful
bacteria growth.
16

How to Set Delay Start and Automatic Stop
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
autorn atical ly.
NOTE: You must use the TIMED BAKE setting.
STOP TIME DELAY START
‘ ‘ ;; ‘ 7,,, ,\. \ ,\\\ ‘ ‘ ;g i ‘/1,
.,
,-
;9 , 3=
-/
T
.-
;-’: 9
3
\.-
.,.--/
‘/, /
\ .
,,
,//
/,, ,},,
, ,!, , \\’”
PUSH TO TURN
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:()().
This means your recipe called for 2X hours of
baking time.
The time on the STOP TIME dial must
be later
than the time shown on the range clock and the
DELAY STAIIT dial.
—
‘E!
/
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.
c The oven indicator light(s) at the TIMED BAKE
setting may work differently than they do at the
BAKE setting.
ADJUST THE OVEN THERMOSTAT-DO IT YOURSELF!
You may find that your new oven cooks differently To Adjust the Thermostat:
than the one it replaced. We recommend that you
1. Pull the OVEN TEMP knob off the shaft, look at
use your new oven
for a few weeks to become more the back of the knob and note the current setting
familiur with it. following the times given in your
before makin~ any adjustments.
. .
recipes as a guide.
If’ you think ~our new oven is too hot or too cold, you
can adjust the thermostat yourself. lf you think it is
.-. .
2. Loosen both screws on the back of the knob.
too hot, udju$t the thermostat to make it cooler. If yOLI
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.
4.
3. If the oven temperature seems too hot, move
P
CLEAN 88
04
**
$’
=
@
u-l
‘s
z
‘%
~!j$
os&
I@
Back of OVEN TEMP knob Front of
OVEN TEMp knob
the pointer towar-d 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.
Tighten the scre~s.
5. Replace the knob, matching the flat area of the
knob to the shaft.
17

ASAR AL HORNO
No cierre la puerta del horno con seguro mientras
est6 asando al horno.
El seguro se usa solo para la
auto-limpieza.
Asar es
cocinar mediante calor seco. La came tierna
o las aves pueden asarse en su horno sin cubrirse.
Las temperatures de asado, que deben ser bajas y
constants,
mantienen las salpicaduras al mfnimo.
Asar es un procedimiento de hornear para came.
Pm- eso, Ios controles del horno se ponen en Hornear
y
Horneado retardado (en algunos modelos). (Tal vez
escuchmi un pequeiio chasquido, 10 cual indica que el
horno estii funcionando correctamente.) En Horneado
retardado el horno se encenderii y se apagarti
automiiticamente.
La
mayoria de las carries siguen cocinandose
ligeramente cuando ya estan fuera del horno. El
tiempo de espera recomendado para 10S asados al
homo es de 10 a 20 minutes. Esto permite que 10S
asados se afirmen y scan mis fdciles de trinchar. La
temperature
interna aumentara de 5 a 10 ‘F. Para
compensar
el aumento de temperature, si se desea,
saque
el asado del horno cuando su temperature sea
de 5 a 10 ‘F menos que la temperature en la
Guia para
asar al horno.
Recuerde que 10S alimentos
siguen cocinandose
en el horno caliente y que, en consecuencia, debera
retirarlos cuando hayan alcanzado la temperature
interna deseada.
1.
2.
—
(h] OqLle ]Li
parrilla en la
posicitin A o B.
No es necesario
precalentar.
Verit’ique e] peso de
la came. Coloque la
came
con el lado de
1~~ gras~~ hacia arriba
o Ias aves con la pechuga hacia
arr;ba en la parrilla para asar, dentro de una charola
3.
no muy profunda. La grasa que se derrita rociarii la
came.
Elija una charola que quede tan ajustada a
10S
costados de la came como sea posible. (La
charola para asar con rejilla es adecuada para esto. )
4.
OVEN SET OVEN TEMP
(Programar el horno) (Temperature del horno)
Haga girar la perilla OVEN SET (programar el
horno) hasta BAKE (hornear) y haga girar la perilla
de OVEN TEMP [temperature del horno (en
algunos modelos)] hasta la temperature deseada.
Al
terminar el asado al horno, haga girar la perilla
de OVEN SET (programar el horno) y haga girar la
perilla de OVEN TEMP [temperature del horno (en
algunos modelos)] hasta OFF (apagado).
Uso de papel aluminio
Puede utilizar papel alurninio para forrar su charola
para asar. Esto facilita la Iimpieza cuando usa la
charola para marinar. cocinar con fi-utas, cocinar
carries muy saladas o cuando vaya a hornear durante
la cocci6n. Moldee el aluminio alrededor del interior
de
la charola.
18

Preguntas y respuestas
P. #Is necesario verificar la cocci($n con un P.
termometro de came?
R.
Se recomiencla }erificar la ternperatura interna
R
final al final de] tiempo de cocci6n. Las
D
P.
R.
temperatures w mue~tran en la Gufa para asar
1.
al horno. Para asados sobre 8 Ibs., verifique el
termhmetro a intervals de media hora despu<s
de haber pasado la mitad del tiempo.
R
~Por quii se desmiga mi asado cuando trato
de trincharlo?
P.
Los Mach son mfis fficiles a rebanar si se deian
eni”riar 1() a 20 minutes despues de sacarlo d~l
R.
hot-no. Ase@rese de cortar a trav6s de] y-arm de
la came.
~Se necesita precalentar mi horno cada vez que
se cocinan un asado o
aves’?
No se necesita precalentar su horno.
Cuando se compra un asado, ~hay consejos
especiales que me ayudaran a cocinarlo mas
igualmente?
Si. Compre Lln wiclo tan igual en e>pewr como
sea posible, o compre asados redondos.
~Se pueden sellar 10S lades de mi “tienda de
campaiia” de papel aluminio al asar un pave?
Selltir el papel aluminio coceri al ltipor la came.
No
dejarlo sel]ado permite que e] aire circule y
dore la came.
GUIA PARA ASAR AL HORNO
Asados congelados
Los asados congelados de res. cerdo, cordero.
etcdtera. pueden hacerse sin descongelar. per-o permita
de 1 () a 25 minutes de tiempo adicional por cada libra
( 1() minLltos pot- cada libra pm-a asados de Inenos de
5
]ibras, y IIIAS tiempo para asados mas grandes).
Tipo
iives
Pollo” () pato
PI”es:ls de pollo
Pa\’o
Temperature
del horno
7?5’
. --
Coccion
cI”LldO:
Medio:
B ien cocinodo:
crLldo:
YIedio:
B icn cocinaclo:
Bien cocinado:
Bien cocinacio:
pilI”il calcntur:
Bien cocinado:
B i en
cocinado:
Bien cocinudo:
Ase@rese de que las ave~ estdn descongeladas antes
de
asarlas. Muchas \eces, las aves congeladas no
pueden cocimrse con iguzddad. Al:unas a~’es
comerciales conge]adas pueden cocinme con <xito
tin descongelar]as. S iga la~ instrucciones qLIC krienen
en la etiqueta del empaque.
Tiempo aproximado de mar al
horno en minutes por libra
3 a 5 lbs. 6
a 8 lbs.
24–3 3
1 8–22
35–39
9 ? - Z()
40--45
X-35
2 ] –25
~()–~j
Q5_30 ?~--~~
30-35
5$33
35–45
30-40”
35–45
30--40”
1 7–20 minu(c~s p(~r libra (cualquicr pcwl)
3 a 5 Ibs.
N14s de 5 lbs.
35–40
30-35
35–40
10a 15 lbs.
%hk de 15 lbs.
] $?~
1 5–20
Temperature
interna
OF.
1 40” – 150- -;”
1 50’- 1 60”
1 70’- 1 X5
140”- 150 ---
1
50-I 60
I 70”- 1 85°
170’-1 X()
170-1 80”
115 --1 25’
185 -190’”
185 ‘-1 90”
En muslo:
185 -190”
‘“ En lo~ :iwdo~ redondo~ iin hLIew de mfis de 6“ de espesor. afiada 50 1() minutes por libra a 10S ticmpoi daclo~ w-rib:l.
‘;- E] U.S. Department of Agl-iCUltUl-~ (Depar[amento de agricultural de loi E\tado\ Unidos) dice. ‘.L:I cmle de re~ crLIda ci
populw-, pero sc debc wbcr que cocinar]a a $6]0 ] J() ‘F quiere decir qLIe a]g!LIno\ organiin]o$ t(jlicos en ]oi alinlentos pLleden
whrek i~ir.’. ( Pr(xeckncia: Safe Food Book, Your Kitchen Guide. LTSDA Rc\. junio 1985. )
N

BROILING
Do not lock the oven door with the latch while Turn the food only once during broiling. Time the foods
broiling. The latch is used for self-cleaning only. for the first side according to the Broiling Guide. Turn the
Broiling is cooking food by intense radiant heat from food, then use the times given for the second side as a
the upper element in the oven. Most fish and tender cuts
guide to the preferred doneness.
of meat can be broiled. Follow these directions to keep
spattering and smoking to a minimum.
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 sheIf 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
3
maintained in the oven.
7 a e
004/4
0 ,/
“1.
#
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
YOLI 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.
A.
Q.
A.
When broiling, is it necessary to always use a
grid in the pan?
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.
Do I need to grease my broiler grid to prevent
meat from sticking?
No. The broiler
grid is designed to reflect broiler
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?
heat, thus
keepi~g the surfa~e cool enough to A. No. Salt draws out the juices and allows them to
prevent the meat from sticking to the surface. evaporate. Always salt after cooking. Turn the
However, spraying the broiler grid lightly
meat with tongs; piercing the meat with a fork
with a vegetable cooking spray before cooking allows the juices to escape. When broiling poultry
will
nmke clean-up easier. or fish, brush each side often with butter
20