GE JBP22P Installation guide

—
Aldm ~Ofi 4,18 ~ermostat Adjusment 23
Anti-TipDevice 3,27,29 VentDuct 22
ApplianceRegistration 2ProblemSolver 26
C-g Tips 9StietyInstructions 2-4
Carewd Cleaning 22-25 Stice Cooking 8-11
ClocVTher 12 ControlSetfi~s 8
ConsumerServices 31 CookwareTips 10,11
Energy-SavingTips 5warranty BackCover
Featies 6,7
Ins*tion hstructions 27-29
—Levehg 5
ModelandSerialNmbers 2
men 13-23
Baking,BakingGtide 14,15
Brohg, Broihg Guide 18,19
ControlSettings 13
DoorRemoval 22
Light;Btib Replacement 13,22
Roasting,RoastingGuide 16,17 GEAmswerCentera
SelfCle*g 20,21 800.626.2000
Mode.kJBP22P JBP26GP
JBP22GP JBP26AP
JBP24GP pP26wP
JBP25GP

Ifis intendedto helpyou
operateandmaintainyournew
rangeproperly.
Keepit handyfor answersto
yourquestions.
If youdon’tunderstandsomething
orneedmorehelp,write(include
yourphonenumber):
ConsumerAffairs
GEAppliances
AppliancePark
Louisville,KY40225
writedownthemodel
andserialnumbers.
You’llfindthemon alabelon
thefrontof therangebehindthe
rangedoor.
Thesenumbersarealsoonthe
ConsumerProductOwnership
Registration~~d t~a~camewith
yourrange.Beforesendingin
thiscard,pleasewritethese
numbershere:
ModelNumber
SerialNumber
Usethesem~mbersin any
correspondenceor servicecalls
concerningyourrange.
Ifyoureceived
adamagedrange.ee
Immediatelycontactthedealer(or
builder)thatsoldyoutherange.
save time and money.
Before you request
S~~ViC~e.0
ChecktheProblemSolverin the
backof thisbook.Itlistscausesof
minoroperatingproblemsthatyou
cancorrectyourself,
If you need sertiee..e
Toobtainservice,seethe
ConsumerServicespagein
thebackof thisbook.
We’reproudofourserviceand
wantyoutobepleased.If for some
reasonyouwe nothappywiththe
serviceyoureceive,herearethree
stepsto followforfurtherhelp.
FIRST,contactthepeoplewho
servicedyourappliance.Explain
whyyouarenotpleased.In most
cases,thiswillsolvetheproblem.
NEXT,if youarestillnotpleased,
writeallthedetails—including
yourphonenumber—to:
Manager,ConsumerRelations
GEAppliances
AppliancePark
Louisville,KY40225
F~ALLY, ifyourproblemis still
notresolved,write:
MajorApplianceConsumer
ActionPanel
20NorthWackerDrive
Chicago,IL60606
IMPORTANT
SAFETY
INSTRUCTIONS
ReadaHhstructions
beforeusing ttis
appliance.
IMPORTANT
SAWETYNOTICE
me CaliforniaSafeDrinking
WaterandToxicEnforcement
ActrequirestheGovernorof
Californiatopublishafistof
substancesknowntothestateto
causebirthdefectsorother
reproductiveharm,andrequires
businessestowarncustomersof
potentialexposureto such
substances.
me fiberglassinsulationin
self-cleanovensgivesoffa
verysmallamountofcarbon
monoxideduringthecleaning
u
cycle.Exposure;an bernini--fiized.
byventingwithanopenwindow
orusingiventilatiofifanor

—. ..____. _.. —. ——
IIVIP(IRTANTSAFETYINSTRUCTIONS
.usingthisappliance.
~& }i~henusing electricalappliances, applianceisinuse.Theyshould
c--s’basicsafetv~recautionsshouldbe neverbeallowedtositorstand
follo~ved.~n~ludingthefollowing:
euTsethis applianceoIilyfor
itsintendeduseasdescribedin
thismanual.
*Besure yourapplianceis
properlyinstalledand
grounded
byaqualified
technicianinaccordancewiththe
providedInstallationInstructions.
eDon9tattenlpt to repair
or replaceanypart ofyour
rangeunlessit isspecifically
recommendedin this book.All
etherservicingshouldbereferred
toaqualifiedtechnician.
eBeforepetiorming any
Sertice,DIscoNmcT Tm
MNGEPOWERSUPPLY
ATTHEHOUSEHOLD
DISTRIBUTIONPANEL
BYREMOV~G~E FUSE
ORS~T71TCH~G0~ ‘~~
CRCUITBMAK.ER.
WARNING–AIranges
Iprevent
accidental
tippingofthe
range,attach
it tothewall
andfloorby
installingthe
Anti-Tip
device
onanypartoftheappliance.
eDon9tallowanyoneto efimb~
Shnd
or hangonthedoor9
drawer or rangetop. They
coulddamagethe
rangeand
eventip it over?causingsevere
personalinjury.
e~A~~~~~: ~~~~~ ~fi
INmWST TOcm~m~
SHOULDNOTBESTORED
mcABmTs ABOVEA
RANGEORONT~
BACKSPLASHOFA
MNGE—CHILDWN
cLIMBmGONTHEMNGE
ToMACH ITEMSCOULD
BEsEmousLYmJuRED.
*NeverwearEoose”fittingor
hanginggarmentswhileusing
theappliance,Flammable
materialcouldbeignitedif
broughtincontactwithhot
heatingelementsandmaycause
severeburns.
euse onlydrypot holders—
moistor~ampjot holdersonhot
surfacesmayresultinburnsfrom
steam.Donotletpotholderstouch
hotheatingelements.Donotuse
atowelorotherbulkycloth.
eDoNOTSTOW OR
[JSE COMBUSTIBLE
MATERIALS,GASOLINEOR
OTHERFLAMMABLE
VAPORSANDLIQUDSW
THEVICINITYOFTHISOR
ANYOTHERAPPLMNCR.
eDonot use water ongrease
fires.Neverpickup alflaming
pan.smother namingpan on
Sutiaeeunitby Covering pan
completelywithwe~l”fittinglid9
cookiesheetor fiattray, or if
available9usedry Chemical
orfoamme extin~isher.
Elaminggreaseoubide apan
canbe put out by covetingtith
bakingsodaor,ifavailable,a
multi-purpose dry chemicalor
foamtypefireextinguisher.
@Donot touchheatingelemenh
or interiorsurface ofoven.
Thesesurfacesmaybehot
enoughtoburneventhoughthey
aredarkincolor.Duringand
afteruse,donottouch,orlet
clothingorotherflammable
materialscontactsurfaceunits,
areasnearbysurfaceunitsorany
interiorareaoftheoven;allow
sufficienttimeforcooling,first.
Potentiallyhotsurfacesinclude
thecooktopandareasfacingthe
cooktop,ovenventopeningand
surfacesneartheopening,and
crevicesaroundtheovendoor.
Remember:Theinsidesurface
oftheovenmaybehotwhenthe
doorisopened.
ewhenCootingpork9followthe
directionsexactlyandalwayscook
themeattoaninternaltemperature
ofatleast170°F.Thisassures
that,intheremotepossibilitythat
trichinamaybepresentinthe
meat,itwillbekilledandthe
meatwillbesafetoeat.
~Donot useovenfor a’storage
area.Itemsstoredinovencan
ignite.
*Donot let cookinggrease
orotherflammablematerials
accu~nulateinornearthe
range.
(ct)fttifliielioflf7e.xtp[ltqe)
3
.... .. ... . ........—...—.—.———-——--- ——. —.

:..
<...-
...——w L----.
ewhenusing Cootingor
roastingbags inOvenyfollow
themanufacturer’sdirections.
eDonot use yo~rovento dry
newspapers.Ifoverheated,they
cancatchfire.
eDonot Cleandoorgasket.
me doorgasketisessentialfora
goodseal.Careshouldbetaken
nottorub,damageorlnovethe
gasket.
@Do notuse ovencleaners.No
comercial ovencleaneloroven
linerprotectivecoatingofany
kindshouldbeusedinoraround
allypartoftheoven.
oBeforeself-cleaningtileoven~
removebroilerpallandother
cQoliware*
surfaceCootingunits
euseproper pan sizyTtis
applianceisequippedw~thoneor
moresurfaceunitsofdifferent
size.Selectcookwarehavingflat
bottomslargeenoughtocover
thesurfaceunitheatingelement.
me useofundersizedcookware
willexposeaportionofthe
heatingelementtodirectcontact
andmayresultinignitionof
clothing.Properrelationshipof
cookwaretoburnerwillalso
improveefficiency.
~~e~e~~ea~es~fl~~eti~
una&ndd at E* b.mtSetttilgs.
Bofiovercausessmokingand
greasyspilloversthatmaycatch
onfiie.
eBesuredrip pansand vent
ductsare not coveredandare
in place.~eir absenceduring
cookingcoulddarnagerange
partsandwiring.
e~~~~~~s~~~~~~~~~f~~]~~
Binedrip pansoranywherein
theovenexceptasdescribedin
thisbook.Misusecouldresultin
ashock,firehazardordamageto
therange.
eonly certaintypesofglass9
glas#eeramic9earthenwareor
otherg~azedcontainersare
suitib~eforrange-topsertice;
othersmay breakbecauseofthe
suddenchangeintemperature.
(Seesectionon “Surface
Cooking”forsuggestions.)
@Tominimizethepossibilityof
burns, ignitionofflammable
materials,andspillage,the
handleofacontaine~*shouldbe
t~~rnedtowardthecenterofthe
rangewithoutextendingover
nearbysurfaceunits.
eKeepan eyeonfoodsbeing
friedat highor Inediumhigh
heatsettings.
eToavoidthepossibilityofa
burnor electricshock,always
becetiain that the controlsfor
an sutiaceuni@areatOFW
positionandaUeoiisarecool
beforeattemptingtoremove
theunite
oWhenfladng foodsare
underthehoodyturnthefan
off.Thefan9ifIoperatingYmay
spreadtheflame.
oFoodsforfryingshouldbeas
dry as possible.Frc3tonfrozen
foodsormoistureonfreshfoods
cancausehotfattobubbleup
andoversidesofpan.
9~s~~~~~~fat for ~fi~~~~~~
sha~owor deep-fatfrying.
Fillingthepantoofulloffatcan
causespilloverswhenfoodis
added.
eIf a~o~~~~~a~~o~of~~~s~~
fab willbeusedinfrying,stir
togetherbeforeheating,orasfats
meltslowly.
*Alwaysheatfatsiowly9and
watchasitheats.
oUsedeepfatthermometer
wheneverpossibletoprevefit
overheatingfatbeyondthe
smokingpoint.

h~t~mg
YourRange
—
—Yourrange,likemanyother
holl$eho!d
items,isheavyand m
Settk?
intosoftfloor Covetigs such
ascmhionedvhyl or mr~fig.
J$%enmovingtherangeonthistype
offlooringusecare,andItis
recommendedthatthesesimpleand
inexpensiveinstructionsbefollowed.
Therangeshouldbe installedon a
1/4inchthicksheetof plywood(or
sifilar material)asfollows:When
thefloor covering ends at thefront
of tlzerange, the meathattherange
willreston shouldbebuiltupwith
plywoodtothesamelevelor
higherthanthefloorcovering.
~s willallowtherangetobe
movedforcleaningor servicing.
Forcompleteinformationsee
htallation hstructionsin theback
ofthisbook.
Leveling the Range
Levelingscrewsarelocatedon
eachcomerofthebaseofthe
range.Removethebottomdrawer
andyoucanleveltherangeonan
unevenfloorwiththeuseof a
nutdriver.
Toremovedrawer,pulBdrawer
outaMtheway,tiltup thefront
andtakeit out.Toreplace
drawer,insertg~idesat backof
drawerbeyondstoponrange
glides.Liftdrawerif necessaryto
inserteasily.Letfrontof drawer
down,thenpushinto close.
surfacecooking
*Usecookwareofmediumweight
aluminum,withtight-fitting
covers,andflatbottomswhich
completelycovertheheated
portionof the surfaceunit.
eCookfreshvegetableswitha
minimumamountofwaterin a
coveredpan.
~Watchfoodswhenbringingthem
quicklyto cookingtemperaturesat
highheat.Whenfoodreaches
cookingtemperature,reduceheat
immediatelyto lowestsettingthat
willkeepit cooking.
eUseresidualheatwithsurface
cookingwheneverpossible.For
example,whencookingeggsin the
shell,bringwaterandeggsto boil,
thenturnto OFFpositionand
covercookwarewithlidto
completethecooking.
ovencooking
ePreheatovenonlywhen
necessary.Mostfoodswillcook
satisfactorilywithoutpreheating.
If youfindpreheatingis necessary,
watchtheindicatorlight,andput
foodin ovenpromptlyafterthe
lightgoesout.
~AlwaysturnovenOFFbefore
removingfood.
eDuringbaking,avoidfrequent
dooropenings.Keepdooropenas
shortatimeaspossibleif it is
opened.
eBe sureto wipeup excess
spillagebeforestartingtheself-
cleaningoperation.
eCookcompleteovenmeals
insteadofjust onefooditem.
Potatoes,othervegetables,and
somedessertswillcooktogether
withamain-dishcasserole,meat
loaf,chickenorroast.Choose
foodsthatcookat thesame
temperaturemd in approximately
thesametime.
*Useresidualheatin theoven
wheneverpossibleto finish
cookingcasseroles,ovenmeals,
etc.Alsoaddrollsor precooked
dessertsto warmoven,using
residualheatto warmthem.
5

FeaturesofYourRange
*
+
d
:
(Note:not all doorshave windows)
,?BP22P
JBP22GP
JBP26GP
JBP26AP
JBP26WP
JBP24GP
JBP25GP
.
—
—
6

—
Explained
FeatureIndex(notallmodelshaveallfeatures) onpage
1SurfaceUnitControls 8
2“ON” IndicatorLight/Lightsfor SurfaceUnits 8
3OVENONLight 13
4OvenSetControl 13
5AutomaticOvenTimer,ClockandMinuteTimer 12
6Ove~~TempControl 13
7OvenCyclingLight 13
8OvenCLEANINGLight 20
9OvenVentDuct 22
(Locatedunderrightrearsurfaceunit.)
10 Calrod@SurfaceUnit,TrimRings/DripPans 22,23
(onmodelssoequipped)
11 ModelandSerialNumbers 2
12 OvenInteriorLight(onmodelssoequipped) 22
(Comesonautomaticallywhendooris opened.)
13 OvenShelfSupports 13
14 OvenLightSwitch(formodelswithovenwindows) 13
15 StorageDrawer(on modelssoequipped) 22,25
16 Anti-TipDevice 3,27,29
(SeeInstallationInstructions.)
17 BakeUnit 14
(Maybeliftedgentlyforwipingovenfloor.)
18 OvenShelf(numbersmayvary) 13
19 BroilUnit 18
20 DoorLatch(Usefor Self-Cleanonly.) 20
21 BroilerPan andRack 18
(onmodelssoequipped)(Donotcleanin Self-CleaningOven.)
7

surfacecookingwith
Itilnite Heatcontrols
AtbothOFFandfII positions,
thereis aslightnichesocontrol
“clicks”atthosepositions;“click”
onHI marksthehighestsetting;
thelowestsettingis LO.In aquiet
kitchenyoumayhearslight
“clicking”soundsduringcooking,
indicatingheatsettingsselectedare
beingmaintained.
Switchingheatsto highersettings
alwaysshowsaquickerchange
thanswitchingto lowersettings.
Howto setthecontrols
Step 1:Graspcontrolknoband
pushin.
Step 2: Turneitherclockwiseor
counterclockwisetodesiredheat
setting.
Control mustbepushedinto set
onlyfromOFFposition.When
eontro~isanypositionotherthan
OFF,itmaybe rotatedwithout
pushingin.
Besureyouturncontiolto
OFFwhenyoufinishcooking.An
indicatorlightwillglowwhen
~heatonanysurfaceunitison.
.-
—
cooking Guide
forUsiigHeati —
(dialsettingsmaydifler)
HI—Quickstartforcooking;
bringswaterto aboil.
MED~M H1—(Settinghalfway
between~andMED)Fastfry,
pa broil;maintainsafastboilon
largeamountsoffood.
MED—Sauteandbrown;
maintainsaslowboilonlarge
amountsoffood.
MEDIUMLO—(Settinghalfway –
betweenMEDandLO)Cookafter —
startingatHI; cookswithlittle
waterin co-icredpan. a
LO—Steamrice,cereal;maiiltains “
servingtemperatureofmostfoods.
NOTE:
1.At HI,MED~M ~settings,
neverleavefoodunattended.
Boiloverscausesmoking;greasy
spilloversmaycatchfire.
2.AtMEDI~ LO,LO settings,
meltchocolateandbutteron small
surfaceunit.
—
8

-_
—
.
-.
—.
I
Questions&Answem
Q. MayIcanfoodsand
preservesonmySutiaceunit?
A.Yes,butonlyusecookware
designedforcanningpurposes.
Checkthemanufacturer’s
instructionsand~ecipesfor
preservingfoods.Besurecanner
isflat-bottomedandfitsoverthe
centerof [e-mail]
canninggenerateslargeamountsof
steam,be carefultoavoidburns
fromsteamorheat.Canningshould
onlybedoneonsurfaceunits.
Q. CanIcovermydrippans
withfoil?
A.No. Cleanasrecommendedin
CleaningGuide.
Q.CanIusespecialcoo!ting
equipment,likeanorienbl wok9
onanysufiaceunits?
A. Cookwarewithoutflatsurfaces
is notrecommended.Thelifeof
yoursurfaceunitcanbeshortened
andtherangetopcanbedamaged
fromthehighheatneededforthis
typeofcooking.
Q. Why amInotgettingtheheat
Ineedfrommyunitieven
thoughIhavetheknobson the
rightsetting?
A. Afterturningsurfaceunitoff
andmakingsureitis cool,checkto
makesurethatyourplug-inunits
are securelyfastenedintothe
surfaceconnection.
Q. Whydm mycookware~t
whenIplaceitonthesufiaceunit?
A. Becausethesurfaceunitisnot
flat.Makesurethatthe “feet” on
yourCah-od@unitsaresitting
tightlyin therangetopindentation
andthereflectorringis flatonthe
rangesurface.
Q. Whyis theporcelain.finishon
mycookwarecomingon
A. If yousetyourCalrod@unit
higherthanrequiredforthe
cookwarematerial,andleaveit,
thefinishmaysmoke,crack,pop,
orburndependingon thepotor
pan.Also,atoohighheatforlong
periods,andsmallamountsofdry
food,maydamagethefinish. -
Canningshouldbedoneon
surfaceunik ody.
Potsthatextendbeyondoneinch
ofcookingelement’strimringare
notrecommendedformostsurface
cooking.However,whencanning
withwater-bathorpressure
canner,larger-diameterpotsmay
beused.Thisis becauseboiling
~vatertemperatures(evenunder
qressure)arenotharmfil to
~ooktopsurfacessurroundingthe
r-f
IU aceunit.
30WEVER,DO NOTUSE
.ARGEDIAMETERCANNERS
2ROTHERLARGEDIAMETER
>~TSFORFR~~NGOR
301LINGFOODSOTHER
rHANWA~R. Mostsyrupor
aucemixtures—andalltypesof
rying—cookattemperatures
ouchhigherthanboilingwater.
~uchtemperaturescould
ventuallyharmcooktopsurfaces
Llrroundingsurfaceunits.
observeFoIIotingPoints
incanning
1.Be surethecannerfitsoverthe
centerof thesurfaceunit.If your
rangeoritslocationdoesnot
allowthecannerto be centeredon
thesurfaceunit,use smaller-
diameterpotsfor goodcanning
results.
2.Flat-bottomedcannersmustbe
used.Do notusecannerswith
flangedorrippledbottoms(often
foundin enamelware)because
theydon’tmakeenoughcontact
withthesurfaceunitandtaketoo
longtoboilwater.
RIGHT WRONG
3. Whencanning,userecipesand
proceduresfzu~nreputable
sources.Reliablerecipesand
proceduresareavailablefromthe
manufacturerofyourcanner;
manufacturersofglassjz~sfor
canning,suchasBallandKerr;
andtheUnitedStatesDepartment
of AgricultureExtensionService.
4. Rememberthatcanningis a
processthatgenerateslarge
amountsof steam.Toavoidburns
fromsteamor heat,be careful
whencanning.
NOTE:If yourrangeis being
operatedon lowpower(voltage),
canningmaytakelongerthan
expected,eventhoughdirections
havebeencarefullyfollowed.The
processtimewillbe shortenedby:
(1)usingapressurecanner,and
(2)startingwithHOTtapwater
for fastestheatingof large
quantitiesof water.
9

-—
SuflaceCmtingGtide
.—-
2.Toconservethemostcooking 3.DeepFatFrying.Donotoverfill —
energy,pansshouldbe flaton the kettlewithfat thatmayspillover
bottom,havestraightsidesand whenaddingfood.Frostyfoods —
tightfittinglids.Matchthesize bubblevigorously.Watchfoods @
ofthe saucepanto thesizeofthe fryingathightemperaturesand
surfaceunit.Apan thatextends keeprangeandhoodcleanfrom
morethanan inchbeyondtheedge accumulatedgrease.
cookwareTips
1.Use medium-orheavy-weight
cookware.Aluminumcookware
conductsheatfasterthanother
metals.Castironandcoatedcast
ironcookwareareslowto absorb
heat,butgenerallycookevenlyat
lowor mediumsettings.Steelpans
maycookunevenlyifnotcombined
ofthetrimringtrapsheatcausing
discolorationonchrometrimrings
rangingfrombluetodarkgrey.
withothermetals.
~irectionsandSettings
toCompleteCooking
DireetiomsandSettings
toStartCooking Comments
FQod Cookware
Cereal
Cornmeal,grits,
oatmeal LO,thenaddcereal.
Covered
Saucepan HI.Incoveredpanbring
watertoboilbeforeadding
cereal.
Cerealsbubbleandexpandas
theycook;uselargeenough
saucepantopreventboilover.
Finishtimingaccording
topackagedirections.
MED,tocook1or2minutes
Cocoa Uncovered
Saucepan HI.Stirtogetherwateror milk,cocoaingredients.
Bringjust to aboil.
Milkboilsoverrapidly.Watchas
boilingpointapproaches.
tocompletelyblendingredients.
LOto maintaingentlebut
steadyperk. Percolate8to 10minutesfor 8cups,lessforfewercups.
Coffee Percolator ~. Atfirstperk,switch
heatto LO.
Eggs
Cookedinshell
Friedsunny-side-up
Friedovereasy
LO.Cookonly3to4
Covered
Saucepan HI.Covereggswithcool
water.Coverpan,cook
untilsteaming.
MEDHI.Meltbutter,add
eggsandcoverskillet.
minutesforsoficooked;
15minutesforhardcooked.
Ifyoudonotcoverskillet,baste —
eggswithfattocooktopsevenly.
Covered
Skillet ContinuecookingatMEDHI
untilwhitesarejust set,about
3to5moreminutes. —
HI.Meltbutter. LO,thenaddeggs.When
bottomsofeggshavejust set,
carefullyturnovertocook
otherside.
Uncovered
Skillet .,,,
HI.In coveredpanbring
watertoaboil. LO.Carefullyaddeggs. Cookuncoveredabout5
minutesatME.D~.
MED.Addeggmixture.
Cook,stirringtodesired
doneness.
Removecookedeggswithslotted
spoonorpancaketurner.
Poached
Scrambledoromelets
Covered
Skillet
Uncovered
Skillet HI.Heatbutteruntillight goldenincolor. Eggscontinuetosetslightlyafter
cooking.Foromeletdonotstir
lastfewminutes.Whenset,fold
inhalf.
Fruits Covered
Saucepan ~. In coveredpanbring fruitandwatertoboil, LO.Stiroccasionallyand
checkforsticking. Freshfruit:Use 1/4to 1/2cup waterperpoundoffruit,
Driedfiit: Usewateraspackage
directs.Timedependsonwhether
fruithasbeenpresoaked.If not,allow
morecookingtime.
Meats,Poultry
Braised:Potroastsof
beef,lamborveal;
porksteaksand
chops
Covered
Skillet HI.Meltfat, thenaddmeat. SwitchtoMEDHIto
brownmeat.Addwateror
otherliquid.
LO.Simmeruntilfork
tender. Meatcanbeseasonedandfloured beforeit isbrowned,if desired,
Liquidvariationsforflavorcould
bewine,fruitor tomatojuiceor
meatbroth.
Timing:Steaks1to2-inches:1to
2hours.BeefStew:2to3hours.
PotRoast:22to4hours.
Pdn-fried:Tender
chops;thinsteaksup
to3/4-inch;minute
steaks;hamburgers;
franksandsausage;
thin fish filIcts
Uncovered
Skillet HI.Preheatskillet,then
greaselightly. MEDHIorMED.Brownand
cooktodesireddoneness,
turningoverasneeded.
Panfryingisbestforthinsteaks
andchops.If rareis desired,pre-
heatskilletbeforeaddingmeat. —-
—
—

..
.
RIGHT WRONG
‘; rOVER1“
—
—
.
—
DirectionsandSettings
toCom~IeteCooking
DirectionsandSettings
toStartCooking
Food Cookware Comments
FriedChicken Covered
Skillet HI.Meltfat. SwitchtoMED HItobrownchicken. LO.Coverskilletand cookuntiltender.Uncover
lastfewminutes,
Forcrispdrychicken,coveronly
afterswitchingtoLOfor 10minutes.
Uncoverandcook,turning
occasionally10to20minutes.
MEDHI.Cook,turning
overas needed,
Panfriedbacon Uncovered
s~ll~t HLIn coldskillet,arrange
baconslices.Cookjust
untilstartingtosizzle.
Amoreattention-freemethod
istostartandcookatMED.
Sauteed:Lesstender
thinsteaks(chuck,
round,etc.);liver;
thickorwholefish
Covered
Skillet HLMeltfat,SwitchtoMED tobrownslowly. LOCoverandcook untiltender. Meatmaybebreadedor
marinatedin saucebeforefrying.
Simmeredorstewed
meat;chicken;corned
beet smokedpork;
stewingbeet tongue;etc
CoveredDutch
Oven,Kettleor
LargeSaucepan
HI.Covermeatwithwater
andcoverpanorkettle.
Cookuntilsteaming.
LO.Cookuntilfork
tender.(Watershould
slowlyboil.)Forverylarge
loads,mediumheatmay
beneeded.
Addsaltorotherseasoning
beforecookingif meathasnot
beensmokedorotherwise
cured.
Meltingchocolate,
butter,marshmallows SmallUncovered Saucepan.Use
smallsurfaceunit.
LO.Allow10to 15minutes
tomelttiough. Stirtosmooth. Whenmeltingmarshmallows,add milkorwater.
Pancakesor
Frenchtoast Skilletor Griddle MEDHLHeatskillet8to 10minutes.Greaselightly. Cook2to3minutesperside. Thickbattertakesslightlylonger
time.Turnpancakesoverwhen
bubblesrisetosurface.
Pasta
Noodlesorspaghetti CoveredLarge
KettleorPot HI.In coveredkettle,bring
saltedwatertoaboil,uncover
andaddpastaslowlyso
boilingdoesnotstop.
MEDHI.Cookuncovered
untiltender.Forlarge
amounts,HImaybe
neededtokeepwaterat
rollingboilthroughout
entirecookingtime.
Uselargeenoughkettleto
preventboilover.Pastadoubles
insizewhencooked.
PressureCooking PressureCooker
orCanner ~. Heatuntilfirstjiggleis
heard. Cookershouldjiggle2to 3times
perminute.
MEDHIforfoodscooking
10minutesorless.MEDfor
foodsover10minutes.
Puddings,Sauces,
Candies,Frostings Uncovered Saucepan HI.Bringjust toboil. LO.Tofinishcooking. Stirfrequentlytoprevent
sticking.
Vegetables
Fresh ~. Measure1/2to 1inchCovered
Saucepan MED.Cook1pound10
to30ormoreminutes,
dependingontenderness
ofvegetable.
Uncoveredpanrequiresmore
waterandlongertime.
waterinsaucepan.Add
saltandpreparedvegetable.
Incoveredsaucepanbring
toboil.
Frozen Covered
Saucepan HI.Measurewaterandsalt as above.Addfrozenblock
ofvegetable.Incovered
saucepanbringtoboil,
LO.Cookaccordingto
timeonpackage. Breakupor stirasneededwhile
cooking.
Sauteed:Onions;
greenpeppers;
mushrooms;celery;etc.
LJncovered
Skillet HI,In skilletmeltfat. MED.Addvegetable.
Cookuntildesired
tendernessis reached.
LO.Coverandcook
accordingtotime.
Turnoverorstirvegetableas
necessaryforevenbrw+nir~g.
~overed
Saucepan HI.Bringsaltedwatertoa
boil.
RiceandGrits Riceandgritstriplein volumeafter
cooking.Timeat WM.Rice: 1cuprice
and2cupswater—25minutes.Grits:
1cupgritsand4cupswater—40
minutes.

-.
—
Automatic merand clock
TheAutomaticTimerandClock
onyourr~mgearehelpfuldevices
thatserveseveralpurposes.
Tosetclock
TOSETT~ CLOCK,push the
center hob in andturntheclock
handsto thecorrecttime.(The
MinuteTimerpointerwillmove
also,let knobout,turntheTimer
pointerto OFF.)
TosetMinuteTher
TheMinuteTimerhasbeen
combinedwiththeClock.Useit to
timeWyourprecisecooking
operations.You’llrecognizethe
MinuteTimerasthepointerwhich
isditierentin colorandshapethan
theclockhands.
TOSET~M~ -R,
turnthecenterknob,without
pmtig k, untilpointerreaches
numberofminutesyouwishtotime.
minutes aremarked,upto60,inthe
centerringontheclock.)Attheend
ofthesettime,abuzzersoundsto
tellyoutimeisup.Tm knob,
withoutpwhkg in,untilpointer
reachesOFFandbuzzerstops.
TimeBakeuses
AutomaticTimer
UsingAutomaticTimer,youcan
TIMEBAKEwiththeovenswing
immediatelyandturningoffatthe
StopTimesetoryoucansetboth
DELAYSTARTandSTOP-
dialstoautomaticallystartandstop
ovenatalatertimeofday.Ittakes
theworryoutofnotbeimghometo
startorstoptheoven.
SettingthedialsforT~E BAKE
is explainedin detailin theBaking
sectionofthisbook.
Seu”cleanuses
AutomaticTher
Theself-cleaningfunctiononyour
rangeusestheAutomaticTimerto
setthelengthoftimeneededto
cleanwhetheryouwishto clean
immediatelyordelaythecleaning
untillowenergytimessuchas
duringthenight.Seethe
Self-Cleaninginstructionsin
thisbook.
QuestionsandAnswers -–
Q.How can Iusemy Minute –
Timerto makemysutiace
cookingeasier?
A. YourMinuteTimerwillhelp
timetotalcookingwhichincludes
timeto boilfoodandchange
temperatures.Do notjudge
cookingtimeby visiblesteam
only.Foodwillcookin covered
containerseventhoughyoucan’t
seeanysteam.
Q.Mwt theciockbesetoncomect
tie of&y whenIah towe the
Automatic~er forbabg?
A.Yes,if youwishto setthe
DELAYSTARTor STOPT~E
dialsto turnon andoffat settimes
duringtimedfinctions.
Q. CanIusetheMinuteTimer
duringovencooking?
A.TheMinuteTimercanbeused
duringanycookingfunction.The –
AutomaticTimers(DELAYSTART
andSTOPTW dids) areused —
withTM B~._= functiononly.
Q. CanIchangetheclockwhiie
I’mTimeCookingin theoven?
A.No.Theclockcannotbechanged
duringanyprogramthatusesthe
oventimer.Youmusteitherstop
thoseprogramsor waituntilthey
arefinishedbeforechangingtime.

using Youroven
—BeforeusingYouroven
—1.Lookatthecontrols.Besure
youunderstandhowto setthem
properly.Readoverthedirections
fortheAutomaticOvenTimerso
youunderstanditsusewiththe
controls.
2.Checkoveninterior.Lookat
theshelves.Takeapracticerun
atremovingandreplacingthem
properly,togivesure,sturdysupport.
3.Readoverinformationandtips
thatfollow.
4. Keepthisbookhandysoyou
canrefertoit, especiallyduring
thefirst weeksofgetting
acquaintedwithyourrange.
oven controls
Thecontrolsfor theovenare
markedOWN SETandOVEN
TEMP.TheOVENSETcontrol
hassettingsforBAKE,TIME
BA~, BROIL,CLE~ andOW.
Whenyouturntheknobto the
desiredsetting,theproperheating
unitsarethenactivatedfor that
operation.
OVEN~MP controlmaintainsthe
temperatureyouset,fromWAM
{150°F.)toF3ROU.(550°b.)and
dso atCLE~ (880”F.).
oven cycling Light
TheOvenCyctingLightglows
untiltheovenreachesyourselected
temperature,thengoesoffandon ~
withtheovenunit(s)duringcootig.
PRE~A~G theoven,evento
hightemperaturesettings,is speedy.
Itrarelytakeslongerthan10
minutes.Reheattheovenonly
whennecessary.Mostfoodswill
cooksatisfactorilywithout
preheatig. Ifyoufindpreheating
isnecessary,keepaneyeonthe
indicatorlightandputfoodinthe
ovenpromptlyafterlightgoesout.
01’enonLight
TheOvenOn light,locatedto the
leftoftheOVENSETknob,will
glowanytimetheOVENSET
knobis notin theOFFposition.
ovenLight
(on modek so eqtipped)
Thelightcomeson automatically
whenthedooris opened.(On
modelswithovenwindowuse
switchto turnlighton andoff
whendooris closed.)
Switchis locatedon frontof door.
ovenInteriorshelves
Theshelvesaredesignedwith
stop-lockssothatwhenplaced
correctlyontheshelfsupports,
they(a)willstopbeforecoming
completelyfromtheoven,and
(b)willnottiltwhenremoving
foodfromorplacingfoodon them
~“
VIII
TO WMOW T~ S~LVES
fromtheoven,pullthemtoward
you,tiltfrontendupwardandpull
themout.
TO ~PLACE9 placeshelfon
shelfsupportwithstop-locks
(curvedextensionundershelf)
facingup towardtherear ofthe
oven.Tiltup frontandpushthe
shelftowardthebackoftheoven
untilit goespast “stop” onthe
ovenwall.Thenlowerthefrontof
theshelfandpushitWthewayback.
shelfPositions
1. Theovenhasfourshelfsupports—
A(bottom),B, CandD(top).
Shelfpositionsfor cookingfood
are suggestedonBaking,Roasting
andBroilingpages.

lVhencookingafoodfor thefirst
timein yournewoven,usetime
givenon recipesasaguide.Oven
thermostats,overaperiodof years,
may “drift” fromthefactory
settingandadifferencein timing
betweenanoldandanewovenof
5to 10minutesis notunusual.
Sinceyournewovenhasbeenset
correctlyatthefactoryit is more
likelyto be accuratethantheoven
itreplaced.
Howto set Your
RangeforBating
Step 1: Placefoodin oven,being
certainto leaveabout1inchof
spacebetweenpansandwallsof
ovenfor goodcirculationof heat.
Closeovendoor.Duringbaking,
avoidfrequentdooropeningsto
preventundesirableresults.
Step2: TurnOVENSETknobto
BA.~ andOVENTEMPknobto
temperatureonrecipeorin Baking
Guide.
Step 3: Checkfoodfor doneness
atminimumtimeonrecipe.Cook
longerif necessary.Switchoffheat
andremovefoods.
Howto TimeBake
(onmodelswith this feature)
Theautomaticoventimercontrols
aredesignedto turnthe ovenonor
offautomaticallyat specifictimes
thatyou set.
Howto setImetiate
StartandAutomaticStop
NOTE:Beforebegiming,make
surethehandsof therangeclock
showthecorrecttimeofday.
ImmediateStartis simplysetting
theovento startbakingnowand
turnoffatalatertimeautomatically.
Remember,foodscontinuecooking
aftercontrolsareoff.
Step 1: TosetStopTime,pushin
knobonSTOP-dialandturn
pointerto timeyouwantovento
tumoff, forexample6:00.The
DELAYST~T dialshouldbe at
thesamepositionasthethe of
dayonclock.
Step 2: TurnOVENSETknobto
T~E BAKE.TurnOVENTEMP
knobto oventemperature,for
example250”F.Theovenwillstart
immediatelyandwillstopatthe
timeyouhaveset.
How to setDelay
startandstop
DelayStartandStopis settingthe
oventimerto turntheovenonand
offautomaticallyatalatertime
thanthepresenttimeofday.
Step 1: Tosetstarttime,pushin
knobon DELAYSTARTdialand
turnpointerto timeyouwantoven
to turnon,forexample3:30.
Step2:TosetStopTime,pushin
knobon STOPTME dialandturn
pointerto timeyouwantovento
turnoff,for example6:00.This
meansyourrecipecalledfortwo
andone-halfhoursofbakingtime.
NOTE: Thetimeon STOPT~E
dialmustbe laterthanthetime
shownontherangeclockand
DELAYSTARTdial.
Step 3: TurnOVENSETknobto
TME BAKE.TurnOVENTEMP
knobto 250”F.orrecommended
temperature.
Placefoodin oven,closethedoor
andautomaticallytheovenwillbe
turnedon andoffat thetimesyou
haveset.Whencookingis
completed,turnOVENSETto
GFFandremovefoodfromoven.
Ovenindicatorlight(s)atT~E
BAKEsettingmayworkdifferently
thantheydoatBAKEsetting.
Carefullyrecheckthestepsgiven
above.If dl operationsaredone
asexplained,ovenwilloperate
asit should.
—––
—
—
—

BaEngGtide
1.Aluminumpansconductheat 2. Darkor non-shinyfinishesand 3. Preheatingtheovenisnotalways
quickly.Formostconventional glasscookwaregenerallyabsorb necess~, especiallyforfoods
baking,light,shinyfinishes heat,whichmayresultin dry,crisp whichcooklongerthan30to40
generallygivebestresultsbecause crusts.Reduceovenheat25°F.if minutes.Forfoodswithshort
theyhelppreventoverbrowning. lightercrustsaredesired.Rapid cookingtimes,preheatinggives
Forbestbrowningresults,we browningof somefoodscanbe bestappearanceandcrispness.
—
.
—
.
recommenddullbottomsurfaces achievedbypreheatingcast-iron 4. Opentheovendoorto check
forcakepansandpieplates. cookware. foodaslittleaspossibletoprevent
unevenheatingandto saveenergy.
shelf
Position oven Temperature Time, Minutes
Food Container Comments
Bread
Biscuits(Min.thick) ShinyCookieSheet
ShinyMetalPanwith
satin-finishbottom
CastEonorGlassPan
ShinyMetalPanwith
satin-finishbottom
ShinyMetalMuff~nPans
B,C
B,A
B
B
A,B
B
ABB
A,B
B, A
400°-4750
350°-4000
400°-4500
350°
400°-4250
375°
350°-3750
375°-4250
375°-4250
350°-3750
325°-3750
375°-4000
325°-3500
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
30-55
10-15
45-60
45-65
20-25
2-4hrS.
20-35
25-30
40-60
Canned,refrigeratedbiscuitstake2to
4minuteslesstime.
Coffeecake
Cornbreadormuff~ns
Gingerbread Preheatcast-ironpanforcrispcrust.
Decreaseabout5minutesformuffin
-mix,orbakeat450”F.for25minutes,
thenat350”F.for10to15minutes.
~ufflns
Popovers
Quickloafbread
yeastbread(2loaves)
DeepGlassorCast-IronCups
MetalorGlassLoafPans
MetalorGlassLoafPans
ShinyOblongorMuffinPans
ShinyOblongorMuffinPans
Darkmetalorglassgivedeepest
browning.
Forthinrolls,ShelfBmaybeused.
Forthinrolls,ShelfBmaybeused.
Plainrolls
Sweetrolls
Cakes
(without shortening)
Angelfood
Jellyroll
Sponge
Aluminum Tube Pan
MetalJellyRollPan
MetalorCeramicPan
Two-piece pan is convenient.
Line pan with waxed paper.
Cakes
Bundt cakes
Cupcakes
Fruit cakes
325°-3500
350°-3750
275°-3000
350°-3750
350°-3750
350°
Metal or Ceramic Pan
Shiny Metal Muffin Pans
Metal or Glass Loaf or Tube Pan
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Pan with
satin-finish bottom
Metal or Glass Loaf Pans
A,B
A:B
B
B
B
Paper liners produce moister crusts.
Use 300”F.and Shelf Bfor small or
individual cakes.
Layer
Layer, chocoIate
Loaf
Cookies
Brownies
Drop MetalorGlassPans
Cookie Sheet
Cookie Sheet
Cookie Sheet
B, C
B, C
B, C
B, C
325°-3500
350°-4000
400°-4250
375°-4000
25-35
10-20
6-12
7-12
Barcookiesfrommixusesametime.
UseShelfCandincreasetemp.25”F.
to50”F.formorebrowning.
Refrigerator
Rolled or sliced
Fruits.
Other’Desserts
Baked apples
Custard GlassorMetal Pans
Glass Custard Cups or Casserole
(set in pan of hot water)
Glass Custard CupsorCasserole
A,B,C
B
B
A
B, A
A,B
B
B
350”-400°
300°-3500
325°
30-60
30-60
50-90 Reducetemp.to300”F.forlarge
custard.
Cookbreadorricepuddingwith
custardbase80to90minutes.
Puddings, rice
and custard
Pies
Frozen
NIeringue FoilPanonCookieSheet
Spreadtocrustedges
GlassorSatin-finishMetalPan
GlassorSatin-finishMetalPan
GlassorSatin-finishMetalPan
400°-4250
325°-3500
400°-4250
400°-4250
450°
45-70
15-25
40-60
40-60
12-15
Largepiesuse400°F.andmoretime.
Toquicklybrownmeringue,use400”F.
for8to 10minutes,
Custardfilli~~gsrequirelower
temperature,longertime.
Onecrust
Twocrust
Pastryshell
NlisceIlaneous
Bakedpotatoes
Scallopeddishes
souffles
SetonOvenShelf
GlassorMetalPan
Glass
A,B, C
A,B, C
B
—.—
325°-4000
325°-3750
300°-3500
60-90
30-60
30-75 Increasetimeforlargeramountor
size.
.

.—
Roasting is cooking bydryheat.
Tendelmeat orpoultrycanbe
roasteduncoveredin youroven.
Roastingtemperatures,which
shouldbe lowandsteady,keep
spatteringto aminimum.When
roasting,itis notnecessaryto sear,
baste,coveror addwatertoyour
meat.
Roastingisreallyabaking
procedureusedformeats.
Therefore,ovencontrolsaresetto
BAKE.(Youmayhearaslight
clickingsound,indicatingtheoven
isworkingproperly.)Roastingis
easy;just followthesesteps:
Step 1: Checkweightofmeat,and
place,fatsideup,onroastingrack
in ashallowpan.(Broilerpanwith
rackis agoodpanforthis.)Line
broilerpanwithaluminumfoil
whenusingpanformarinating,
cookingwithfruits,cooking
heavilycuredmeats,orforbasting
foodduringcooking.Avoid
spillingthesematerialsonoven
linerordoor.
Step 2: Placemeatin ovenon
shelfin eitherAor Bposition.No
preheatingis necessary.
Step 4: Mostmeatscontinueto
cookslightlywhilestanding,after
beingremovedfromtheoven.
Standingtimerecommendedfor
roastsis 10to 20minutes.This
allowsroaststo firmupandmakes
themeasierto carve.ktemal
temperaturewillriseabout5°to
10”F.If youwishto compensate
fortemperatureincrease,remove
theroastfromtheoven(at5°to
10°F.lessthantemperaturein the
guide).
NOTE:Youmay vtishto use
TIMEBAKE,as describedin the
Bakingsection,to turnovenon
andoffautomatically.
Rememberthatfoodwillcontinue
tocookin thehotovenand
thereforeshouldberemovedwhen
thedesiredinternaltemperature
hasbeenreached.
For Frozen Roasb
oFrozenroastsofbeef,pork,
lamb,etc.,canbe startedwithout
thawing,butallow 10to 25
minutesperpoundadditionaltime
(10minutesperpoundforroasts
under5pounds,allowmoretime
perpoundforlargerroasts).
~Thawmostfrozenpoultrybefore
roastingto ensureevendoneness.
Somecommercialfrozenpoultry
canbe cookedsuccessfullywithout
thawing.Followdirectionsgiven
onpacker’slabel.
Questionsand~~SW~~S
Q.Isitnecessarytocheck
fordonenesswithameat
thermometer?
A. Checkingthefinishedinternal
temperatureatthecompletionof
cookingtimeis recommended.
Temperaturesareshownin
RoastingGuideonoppositepage.
Forroastsover8lbs.,cookedat
300”F.withreducedtime,check
withthermometerathalf-hour
intervalsafterhalfthetimehas
passed.
Q.Whyismyroastcrumbling
whenItryto carveit?
A. Roastsareeasierto sliceif
allowedto cool 10to 20 minutes
afterremovingfromoven.Be sure
to cutacrossthegrainof themeat.
Q.Do 1needtopreheatmyoven
eachtimeIcookaroastor
poultry?
A. It is rarelynecessarytopreheat
youroven,onlyforvery small
roasts,whichcookashortlength
oftime.
Q.Whenbuyingaroast,are
thereanyspecialtipsthatwould
helpmecookit moreevenly?
A. Yes.Buyaroastasevenin
thicknessaspossible,orbuyrolled
roasts.
Q. CanIseaIthesidesofmyfoil
“tent’>whenroastingaturkey?
—
—
—
—
A. Sealingthefoilwillsteamthe
meat.Leavingitunsealedallows
theair to circulateandbrownthe
meat.
Step3: TurnOVENSETtoBAKE
andOWN TEMPto 325”F.Small
poultrymaybe cookedat375”F.
forbestbrowning.
—
—-—-—-—--——
————————— -.

RoastingGuide
~1.PositionovenshelfatBfor
small-sizeroasts(3 to 7]bs.)and
—at Aforlargerroasts.
2.Placemeatfat-side-up,or
poultlybreast-side-up,onbroiler
panor othershallowpanwith
trivet.Do notcover.Donotstuff
poultryuntiljust beforeroasting.
Usemeatthermometerformore
accuratedoneness.(Donotplace
thermometerin stuti~ng.)
Meat
Tendercuts;rib,highqualitysirloin
tip,rumportopround*
Lamblegorbone-inshoulder*
Vealshoulder,legorloin*
Porkloin,ribor shoulder*
Ham,precooked
Ham,raw
*Forbonelessrolledroastsover6
inchesthick,add5to 10minutesper
poundtotimesgivenabove.
_—_
—
Poult~
ChickenorDuck
Chickenpieces
..
Turkey
3.Removefatanddrippingsas 5.~rozenroas~ canbe
necessary,Basteasdesired. conventionallyroastedby adding
4.Standingtimerecommendedfor 10to 25minutesperpoundmore
timethangivenin guidefor
roastsis 10to 20minutes.This
allowsroaststo firmup andmakes refrigeratedroasts.(10minutesper
themeasiertocarve.Internal poundforroastsunder5pounds.)
temperaturewillriseabout5°to Defrostpoultrybeforeroasting.
10”-F.Ifyouwishto compensate
fortemperatureincrease,remove
theroastfromtheovensooner(at
5°to 10°F.lessthantemperaturein
thisguide). .
Oven
Tempera~
325°
325°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium:
WellDone:
Rare:
Medium:
WellDone:
WellDone:
WellDone:
ToWarm:
WellDone:
WellDone:
WellDone:
WellDone:
Approximate Ro~ting Time
in Minutes per Pound
3to 5lbs.
24-30
30-35
35-45
21-25
25-30
30-35
35-45
35-45
6to 8lbs.
18-22
22-25
28-33
20-23
24-28
28-33
30-40 ~
30-40
10minutesperpound(anyweight)
Under10lbs. 10to 15lbs.
20-30 17-20
3to5]bs. Over5lbs.
35-40 30-35
35-40
10to 15lbs. Over15lbs.
20-25 15-20
Internal
Temperature“F.
130°-1400
150°-160°
170°-185°
130°-1400
150°-1600
170°-185°
170°-180°
170°-180°
125°-1300
170°
185°-1900
185°-1900
Inthigh:
185°-190°

Broiling
B~oilingis cookingfoodbyintense
radiantheatfromtheupperunitin
theoven.Mostfish.andtendercuts
ofmeatcanbebroiled.Follow
thesestepstokeepspatteringand
smokingto aminimum.
Step 1: If meathasfat orgristle
nearedge,cutverticalslashes
throughbothabout2“apart.If
desired,fatmaybe trimmed,
Ieavinglayerabout1/8”thick.
Step2:Placemeatonbroilerrack
inbroilerpari.Alwaysuserackso
fatdripsintobroilerpan;otherwise
juicesmaybecomehotenoughto
catchfire.
Step 6: Turnfoodonlyonce
duringbroiling.Timefoodsfor
firstsideper BroilingGuide.
Turnfood,thenusetimesgivenfor
secondsideas aguidetopreferred
doneness.(Wheretwothicknesses
andtimesaregiventogether,use
firsttimesgivenforthinnestfood.)
$tep7:Whenftished broiling,tum
OVENSETknobtoOFF.Servefood
immediately,leavingthebroilerpan
andrackoutsideoventocoolduring
me~foreasiestcleaning.
Step3:Positionshelfon
recommendedshelfpositionas
suggestedinBroilingGuide.Most
broilingis doneonCposition,but
if yourrangeis connectedto 208
Volts,youmaywishto usea
higherposition.
Youcanusealuminumfoilto line
yourbroilerpan andbroilerrack.
However,youmustmoldthefoil
tightlytotherackandcutslitsin
itjust liketherack.
Step 4: Leavedoorajarafew
inches(exceptwhenbroiling
chicken).Thedoorstaysopenby
itself,yet thepropertemperatureis
maintainedin theoven.
Step 5: TurnbothOVENSETand
OVEN~MP knob~0 BROIL.
Preheatingunitsis notnecessary.
(Seenotesin BroilingGuide.)
Withouttheslits,thefoilwill
preventfatandmeatjuicesfrom
drainingto thebroilerpan.The
juicescouldbecomehotenoughto
catchon fire.If youdonotcutthe
slits,youare@ing, notbroiling.
Questions&~~SW~~S ‘-
Q. WhyshouldIleavethedoor ‘—
closedwhenbroilingchicken?
A.Chickenis theonlyfood
recommendedforclosed-door
broiling.Thisis becausechickenis
relativelythickerthanotherfoods
youbroil.Closingthedoorholds
moreheatin theovenwhichallows
chickento cookevenlythroughout.
Q. men broiling,is itnecessary
to alwaysusearackin thepan?
A.Yes.Usingtheracksuspendsthe
meatoverthepan.Asthemeatcooks,
thejuicesfallintothepan,thuskeeping
meatdrier.Juicesareprotectedbythe
rackandstaycooler,thuspreventing
excessivespatterandsmoking.
Q. $hould1saltthemeatbefore
broilkg?
A. No.Saltdrawsoutthejuices
andallowsthemto evaporate.
Alwayssaltaftercooking.Turn
meatwithtongs;piercingmeat
withaforkallowsjuicesto escape. —
Whenbroilingpoultryor fish,
brusheachsideoftenwithbutter. –
Q.my wmymwts not_@
outasbrowmastheyshould?
A.In someareas,thepower(volt-
age)to theovenmaybe low.In
thesecases,preheatthebroilunit
for 10minutesbeforeplacing
broilerpanwithfoodin oven.
Checkto seeif youareusingthe
.—
recommendedshelfposition:Broil
for longestperiodoftimeindicated
in theBroilingGuide.Turnfood
onlyonceduringbroiling.
Q.Do Ineedtogreasemy broiIer
mcktQpreventmat ~m sticking?
A.No.Thebroilerrackis designed
to reflectbroilerheat,thuskeeping
thesurfacecoolenoughto prevent
meatfromstickingto thesurface.
However,sprayingthebroilerrack
lightlywithavegetablecooking
spraybeforecookingwillmake
cleanupeasier. —

BroilingGuide
foods,or to inc~easebrowning,
preheatif desired.
1.Alwaysusethebroilerpanand
rackthatcomeswithyouroven.It
isdesignedto minimizesmoking
andspatteringbytrappingjuicesin
theshieldedlowerpartofthepan.
2.Ovendoorshouldbe ajarforall
foodsexceptchicken;thereis a
specialpositionondoorwhich
holdsdooropencorrectly.
overtopreventpiercingmeatand
losingjuices.
4.If desired,marinatemeatsor
chickenbeforebroiling,or brush
withbarbecuesaucelast5to 10
minutesof broilingonly.
7, Frozensteakscanbe
conventionallybroiledby
positioningtheovenshelfat next
lowestshelfpositionandincreasing
cookingtimegivenin thisguide
1%timesper side.
8.If yourrangeisconnectedto
208Volts,raresteaksmaybe
5.Whenarrangingfoodonpan,
donotletfattyedgeshangover
sides.Fatthatdripscouldsoilthe
oven.3.For steaksandchops,slashfat
evenlyaroundoutside;dges ofmeat. 6.Broilerdoesnotneedto be broiledby preheatingbrdiland
Toslash,cutcrosswisethrough preheated.However,forverythin positioningtheovenshelfone
outerfat surfacejust to theedgeof positionhigher.
themeat.Usetongsto turnmeat
Quantityred/or shelf XirstSide
Thickness Position Tlrae,Minutes
klb.(about8c’ 3%
thinslices)
SecondSide
Time,Minutes ICommentsFood
3% IArrangeinsinglelayer.
GroundBeef
WellDone 4-5 ISpaceevenly.
Upto 8pattiestakeaboutsametime.
1lb.(4patties) c7
Xto %in. thick t
I
BeefSteaks
Rare
Medium
WellDone
Rare
Medium
WellDone
‘7
9
13
7-8
14-16
20-25
Steakslessthan1inchthickcook
throughbeforebrowning.Panfryingis
recommended.Slashfat.
1in.thick
(1to 1Xlbs.) c
c
c
c
c
c
7
9
13
10
15
25
1%in.thick
(2to 2Xlbs.)
10-15 Reducetimeabout5to 10minutesperside
forcut-upchicken.Brusheachsidewith
meltedbutter.Broilwithskin-side-down
firstandbroilwithdoorclosed.
Chicken 1whole
(2to 2Xlbs.),
splitlengthwise
A35
BakeryProducts
Bread(Toast)or
ToasterPastries
EngiishMuffins
Lobstertails
(6to 8oz.each)
%Spaceevenly.PlaceEnglishmuffinscut-
side-upandbrushwithbutter,ifdesired.
2to4slices
1pkg.(2)
2(split)
c1‘/?-2
c3-4
Donot
turnover. Cutthroughbackof shell,spreadopen. Brushwithmeltedbutterbeforebroiling
andafterhalfofbroilingtime.
2-4 B13-16
Fish 1-lb.filletsMto
%in.thick c5 5 Handleandturnverycarefilly.Brushwith
lemonbutterbeforeandduringcooking,if
desired.Preheatbroilertoincreasebrowning.
HamStices
(precooked) 1in.thick B8 8 IIncreasetime5to 10minutespersidefor
1Hinchthickorhome-curedham.
PorkcIIops
Well Done 2(X in.)
2(1 in.thick),
about1lb.
c10
B13 10 Slashfat.
13
LambChO~S
Medium
WellDone
Medium
WellDone
.
.- WieIIersand
similarprecooked
-e sausages,bratwurst
c82(1 in.thick)
about10to 12oz.
2(1Xin,thick),
about1lb.
4-7 Slashfat.
10
4-6
12-14
c10
c10
B17
l-z Ifdesired,splitsausagesinhalf
lengthwise;cutinto5to 6inchpieces.
l-lb. pkg.(10) c6

operatingtheSew=cleatingoven
Normal cleaningtime:3hours
Beforesettingoven
controls,check These
Things:
step1:
*Removebroilerpan,broilerrack
andothercookwarefromtheoven.
(Ovenshelvesmaybe leftin oven.
NOTE: Shelveswilldiscolor
duringtheself-cleancycle.)
step 2;
~Wipeup heavysoilonoven
bottom.If youusesoap,rinse
thoroughlybeforeself-cleaning,
topreventstaining.
o
c
A. OvenFrontFrame
B. OvenDoorGasket
C. OpeningsinDoor
D. OvenLight
step3:
~Cleanspattersor spillsonoven
frontframe(A)andovendoor
outsidegasket(B)withadampened
cloth.Polishwithadry cloth.Do
notcleangasket(B).Donotallow
waterto rundownthrough
openingsin topof door(C).Never
useacommercialovencleanerin or
aroundself-cleaningoven.
Step4:
@Closeovendoorandmakesure
ovenlight(D)is off.
Ca~~tion:Chrometrimringsaround
thesurfaceunitsshouldneverbe
cleanedin theself-cleaningoven.
Neithershouldreflectorpansof
foilorshinychrome.
How to set oven for
cleaning -.
Step 1:
~mrn OWN SET’andOWN
TE~ bobs to CLEAN.Controls
willsnapintofinalpositionwhen
theCLEANlocationisreached.
step3:
0Settheautomaticoventimer:
Step 2:
0Slidethelatchhandleto theright
asfar asit willgo.
Theovenwfilsmokethefwsttime
youusetheself-cleancycleeven
thoughyouhavewipedup any
excessivesoil.Thisis normaland
shouldstopin about10minutes.
Tohelpcontrolthesmoke,turnon
theexhaustfanovertherange
whenyouusetheself-cleancycle
thefirsttime’.
eMakesureboththeclockand
theDELAYSTARTdialshowthe
correcttimeof day.Whenthe
DELAYSTARTknobis pushedin
andturned,it will“pop”intoplace
whenthetimeshownontheclock
isreached.
~Pushin andturnSTOPTIME
knob.SetStopTimeforthree
hourslaterthanpresenttimeof
day—forexample,if it is 6:00
now,setStopTimefor 9:00.
Theovencyclinglight(below
OVENTEMPknob),the
CLEANINGlightandtheOVEN
ONlightwillglow,indicatingthat
theself-cleancyclehasbegun.
Whentheovenreachesacertain
temperature,theovendoorwill
lock.Thelatchhandlecannotbe
moveduntilovencleaningis
completeandtheovenC061Sdown.
Ovefidoorandwindow(onmodels
soequipped)gethotduringself-
cleancycle.DO NOT’TOUCH.
—
—
.
—m
@
~Cleantop,sidesandoutsidefront
ofovendoorwithsoapandwater.
Donot useabrasivesor oven
cleaners.
.-
—-
20
—.