GE JBP28G Installation instructions

—
How get
thebestfrom
Energy-savingTips p5
Features p6
Surfacetooting p7
Oventooting p15
Howtooperatethe
self-cleaningoven p22
UseandCareof
model
JBP28G
Questions?
UsetheProblemSolver p26
YourDirectLine to&neml Electric
TheGE&wer Cenwf800.626.2000

~~f~~~filsi~tlctions *, . . . . . ...3. 4
.
.zz;c?gy-savi~lgTips ...........5
FeaturesofYeurMge . . . . . ...6
.~Q~f~~~cQQking ...........7-10
HomecmningTips..........11
surfaceCoQtigGuide....u,13
AutomaticTimermdClock. ...14
usingYQuroven...+......*. U
Btig . . . . . . .. . . . . . . . . . . ..l6
R&+ngGuide=..............17
Roasting. . . . . . . . . . . . . . . . . ..l$
RoastiRgGuide..............19
Brofiing. . . . . . . . . . . . .. . . . ..2o
BroilingGuide ..............21
Operathgtheself-
‘cIeting QveH. . ●*. . ●...22.23
Removableovan Door. .......24
~area~dcl~ning . ... . . . . . ...24
cleaningGuide . . .. *.+.●...*25-
TheProblemsolver .*●-.. .●..26
lfYouNeedSemice . . . . . . . . . .~
Wuranty . . .q. .* . . .. Backcover
Itisintendedtohelpyouoperate
andmaintainyournewrange
properly.
Keepithandyforanswerstoyour
questions.
Ifyoudon’tunderstandsomething
orneedmorehelp,write(include
yourphonenumber):
ConsumerAffairs
Ger}eralElectricCompany
AppliancePark
Louisville,KY40225
writedownthemodel
andserialnmbers.
You’llfindthemonalabelon
thefrontoftherangebehindthe
storagedrawer.
Thesenumbersarealsoonthe
ConsumerProductOwnership
RegistrationCardthatcamewith
yourrange.Beforesendingin this
card,pleasewritethesenumbers
here:
ModelNumber
SerialNumber
Usethesenumbersin any
correspondenceor servicecalls
concerningyourrange.
Immediatelycontactthedealer(or I
builder)thatsoldyoutherange. ..
savetimeandnloneye
Beforeyourequest
serticeo o@
ChecktheProblemSolveron
page26.It listscausesofminor
operatingproblemsthatyoucan

men usingelectricalappliances,
basic safetyprecautions should
be followed,incIudingthe
following:
@use tMs applianceOdy for its
intendeduse as describedin this
manual●
@Besure your apptiance is
properly kwed mdgromded
byaqualifiedtechnicianin
accordancewith theprovided
initiation instructions.
~Don9tattempt to repair ,
orreplacemy part of your
rangedess it isSpecwldly
recommendedkthis book. Al
otherservicingshouldbe re~rred
to aqualified technician.
*hnotImve cMdrendone-
chikh-enshouldnotbe Iefidone
or unattendd in an area wherean
apphanceis in use. Theyshodd
neverbe allowedto sitor stand
on anypart oftheappliance.
@hn’t allowanyone tochb, @
Keephood ad greasefi!ters
standorhang ontie door, clean to maintaingood venting
draweror-e top. ~ey codd and to avoidgrease fires.
-age the mge and eventip @Do not let coo~g grease
it over,caus@ severepersonal
injury. or other flamable materials ‘–
accumdate in or near the ~—
~CAmON: ~MS OF range. -
mmsT m cHmDmN ~-
~
SHOWDN~ BES~mD ~hnot use wateron grease =
~C~~E~ ~OW Afries.Neverpickup afl~ming ~f.
-GE ORONH pan. Smother flmkg pan on
BACHPL~HOFA‘surface
unitby coveringpan
wGRcmDm ~cornplletelywith we~-fitttig fid9
C-LWmG ONT= <~cookie sheet or flat tray.
MGE TO~ACH ITEMS R*g greaseoukide ap,m
COWD BESEWOUSLY can be put out bycoveringwith
mmD. ~~,~baking soda or,ifavatiabie, a
rndti”pur~se drychemical
@Neverwear loos~-fittkg or~‘~or fo~ fire exttiguisher.
hanging garments w~b-king ..
theappkce. H-able qterial ~‘~Do ‘~~~touch‘heating
couldbe ignitedif broug,htin .. . . ~elemetitsor intiripr solace of
oven;Thesesurfacesmaybe hot
con~ct withhot heatingelements
and may cause severebums. .~~enough’ti.burn eventhough they —---
are’darkin color. During and
oUse o~y dry poth61de~— ?*T USe,do not touch, or let- ‘
moist or damp potholders on clothingor other flamniable
hot surfacesmay result in bums ‘materi~s ,con~ctsufiace ~~, .‘ ~
fromsteam. Do notlet potholders ‘~areas ne~by sutiace unikor any
touchhot heating elements. Dp- ~intqriof area ofhe oven; allow
..
notuse atowelor other bu~ ~. ~ ~ sufficienttimefor cooling,‘first. ❑—
cloth. ,.. ~~~Potentially hot surfaces in~lude ~=_-
*Neveruse yourapptiancefor ‘.thecookttipandartis facingthe ==
wartig orheatkg the tifi. ~~ Coo@p, ovenventopeningand =
sfices near the opening and S
~$toqk in or on”~pp~W~e— ~‘-crevices arotindthe oven~oor
~~ble ma&fidsshoddnot be ‘Remember. The inside ~~rfac~ ‘-
stored in an ovenor near sufice ‘.~.
of thetiven.qay be hot when the =~.
units. ~door is o~ened. ~.
.. ., m—
.*~~~ c~Mg pork, follow =;
our directions exactlyand always —
,) ~.cbok the heat to at Ieast 170°F. =-
This a$stiresfiat, in the remote ‘=#-
possibilitythattrichina maybe
=-A=-=--=
present in tie meat, it will be S
kill~dand tie meat will be safi =-
~–-—
to eat. ~m
.. ~
~
---––
1Ef-

mpomm~sm TYms~~uc~~o~$ (continu~)
oven
@Smd away frommge when
Qwtig ovendoor.Hot* or
stem which esupes mmuse
b-@ hinds, fice red/or ey6.
@Use proper pan sti-This .
apptianceis eqtipped with one
~
~~!-- bums, ignition
of fla~ble materials, arid
spillage,the hande ofacontainer
shotid be W=thecen~r
ofthe range withoutextending
overnearby surfaceuni@.
*~w2ystirn smface ht to
0~ beforerernovhg utemil.
@Wep weyeon foodsbebg
fried at ~GH or WD~
@GH heab.
tind shouldbe used in or around ‘. —
my pafl of the oven.

Yot3rrange,likemanyother
householditems,isheavy and
cansettleinto softfloor coverings
such ascushionedviny!or
carpeting. Whenmovingtherange
onthistypeofflooring,usecare,
andit isrecommendedthatthese
simpleandinexpensiveinstructions
befollowed.
TherangeshouldbeinstaIledon
asheetofplywood(orsimilar
material)as follows:Whenthe
floor coveringendsat thefront of
fh~ra~~ge,
theareathattherange
willreston shouldbebuiltupwith
plywoodtothesamelevelorhigher
thanthefloorcovering.Thiswill
allowtherangetobemovedfor
cleaningor servicing.
Iingthe
Range
Levelingscrewsarelocatedon
eachcornerofthebaseofthe
range.Removethebottomdrawer
andyoucan leveltherangeonan
unevenfloor.
Toremovedrawer,pull drawer
outallthe way,ti~tupthe front
and bke it out. Toreplace
drawer,insertrollersatbackof
drawerbeyondstoponrangeglides.
Liftdrawerif necessarytoinsert
easily.Letfrontofdrawerdown,
thenpushinto close.
mew=sammps
@Usecookwareofmediumweight @Preheatovenonlywhen
aluminum,withtight-fittingcovers, necessary.Mostfoodswillcook
andflatbottomswhichcompletely satisfactorilywithoutpreheating.
covertheheatedportionofthe Ifyoufindpreheatingisnecessary,
surfaceunit. watchtheindicatorlightandput
@Cookfreshvegetableswitha
minimumamountofwaterina
coveredpan.
foodinovenpromptlyaftertie
light~O~S OUt.
@AiwaysturnovenOFFbefore
removingfood.
@Watchfoodswhenbringingthem ~.
quicklytacookingtemperaturesat @Duringbaking,avoidfrequent
HIGHheat. Men foodreaches dooropenings.Keepdooropenas
cookingtemperature,reduceheat shortatimeaspossiblewhenitis
immediatelytolowestsettingthat opened.

FeaturesofYourRange
II
II
\
Expltined
Featwehdex onpage
Expltined
Featwe hdex onpage ~OvenLightSwitch 1151
1ModelandSerialNumbers 2
2SurfaceUnitControls 7,8 13 BroilUnit 120 I
14 OvenInteriorLight I24 I
I3Sensi-TempControl 18
15 OvenShelves 1151
4“ON” IndicatorLightsfor 7
SurfaceUnits 16 OvenShelfSupports [151
I5OvenSetControl 115 17 BroderhandRack I20 I
I6OvenTempControl I15 18 OvenLiner 1251.
7OvenCyclingLight 15
8AutomaticOvenTimer,Clock 14
andMinuteTimer
19 BakeUnit(Maybeliftedgently
—
25
forwipingovenfloor.)
20 StorageDrawer 1241
[9Door LockedLight I22 m
Ii—
21 DoorLatch 1221
10 SolidElementSufiaceUnit 10
11 Sensi-TempSurfaceUnit 8
Ii—
22DoorGasket 1221
23OvenVent 141
6

-.
4
kfomu*Ym Coobp
forthemtimme
Thetopworkingsurfaceof
thenewsolidelementshavea
protectivecoatingwhichmustbe
hardenedbeforeusingtheelemen~
forthefirsttime.Tohardenthis
coating,theelementsshouldbe
heatedwithoutapanforashort
periodoftime(regularelements
atHI settingandSensi-Temp
elementat maximumsetting
for3to5minutes).
Therewillbesomesmokeand
odor;thisisnormal.It isnon-
toxicandcompletelyharmless.
Heatingoftheelementwill
changethestainlesssteelelement
trimringsandtemperature
sensorstoagoldcolor.
THEELEMENTPR~EaIVE
COATINGMUSTBEHARDENED
~HELPPROTECI’THEELEMENT
OVERITSLmE.
Gneml Idormation
AboutSolidElemenk
Theuseofyoursolidelement
cooktopis quitesimilartoan
electriccoilcooktop,withwhich
youprobablyarefamiliar.With
bothtypesyouwillenjoythe
cleanlinessofelectricityandthe
benefitsofretainedheatinthe
elements.However,thereare
differences.
~SolidelementsdoN~ glowred,
evenatHI setting.
*Solidelementsreachtemperature
alittleslower,andholdheatlonger
thanconventionaltubularelements.
Solidelementshaveveryevenheat
distribution.Sincesolidelements
holdheatlonger,youmaywishto
turntheelementoffsooner,and
takeadvantageoftheresidualheat.
Theamountofresidualheatis
dependentuponthequantityand
typeoffood,thematerialand
thicknessofthepanandthesetting
usedforcooking.
oThe red dot inthe cen~r ofthesolid
elementindicatesbutit-intemperature
limitersthatautomaticallyreduce
theheatif apanboilsdry,if the
elementis turnedonwithoutapan
orifthepanisnotmakingenough
contactwiththesurfaceofthe
element.Thereddotswillwearoff
withusewithoutaffectingthe
performanceoftheelements.
~There is~~~ hat ~he element.
Onboilovers,waitforelementto
coolbeforecleaningelementarea.
~Solidelementcookingtakesyou
astepclosertoeasiercleanup,
becausethecookingsurfaceis
sealedagainstspillsandthereare
nodripbowlsorburnerboxtoclean.
@Youmustuseproperflatbottomed
cookware,notwarped,convex,or
concave.Impropercookwarecould
causeunsatisfactorycooking
results.
-
——

~~~~~C~ COOti~g (continual)
Semi-WmpTMControl
Yoursurfaceunitsandcontrolsare
designedtogiveyouan infinite
choiceofheatsettingsfor surface
unitcooking.
AtbothOFFandHI settings,there
isaslightniche.Whenturningthe
controlknobtoeitherofthese
positions,youwillfeelthecontrol
“click”intotheniche.
Whencookinginaquietkitchen,
youmayhearslight“clicking”
sounds-an indicationthattheheat
settingsyouselectedarebeing
maintained.
Switchingheatstohighersettings
alwaysresultsinaquickerchange
thanswitchingtolowersettings.
cml* Gtide
forUskg Hea@
~–Bring watertoboil.
~Dm HI (8-9)–Fast fry,pan
broil;maintainfastboilonlarge
amountoffood.
~D—Saute andbrown;maintain
slowboilonlargeamountoffood.
~W (>3)–Cookafterstartingat~;
cookwithlittlewaterinmered pan.
W—Steam rice,cereal;maintain
servingtemperatureofmostfoods.
1.AtHI or MEDIUMHI (8-9),
neverleavefoodunattended.
Boiloverscausesmoking;greasy
spilloversmaycatchfire.
2. AtWM or LOW(2-3),melt
chocolate,butteronsmallunit.
Thiscontrolallowsyoutopre-select
thedesiredtemperature.Toturn
theelementON, pushinandturn
clockwise.Youwillfeela“click”
atthe “off”positionandatthe
“boil”position.
Theautomaticelementsensestie
temperatureofthecookingutensil
andregulatesit accordingtothe
settingselected.Onlyonesettingis
necessaryforeachmethod-frying,
simmering,etc.
Whenturnedon,theSensi-Temp
elementalwaysbeginswithfu~
power,nomatterwherethedid
is set.Whenthetemperature
correspondingtothatsettinghas
beenreached,theelementcycles
OFFandON, similartoyouroven.
Evenwhenthedid issetat
minimumtheelementbeginson
fill poweruntiltheselectedheat
settingisreached.
TheSensi-Tempelementwillnot
bumfoodwhenthecorrectsetting
isselected.Forexample,baked
beans,chocolate,mashedpotatoes
canbelefiontheSensi-Tempelement
withoutscorchingorburning.Food
maydehydrateiflefionbuttheheat
sensingdevicewillnotletthefood
orpanoverheatbeyondthesetting.
Cooktoptemperaturesincrease
withthenumberofelementsthat
areon. With3or4elements
t~lrnedon, surfacetemperatures
arefigh, sobecarefulwhen
touchg thecooktop. ‘
HowbSettheControk
Step1:Graspcontrolknoband
pushin.
1[
Step2:Turneitherclockwiseor
counterclockwisetodesiredheat ~
setting.
ControBmustbepushedinto set
onlyfrom0~ position.When
controlisin anypositionother
than0~, it mayberotated
withoutpushingin.
BesureyouturncontroltoOFF
whenyoufinishcooking.An
indicatorlightwillglowwhen
ANYheatonanysbce unitison.
Aluminumcookwareconductsheat
fasterthanothermetals.Castiron
andcoatedcastironcookwareisslow
toabsorbheat,butgenerallycooks
evenlyatWMor MEDsettings.
Steelpansmaycookunevenlyif
notcombinedwithothermetals.
Flatground~roceram” saucep
or skilletscoatedonthebottom
withaluminumcookevenly.Glass
saucepansshouldbeusedonlyas —
them-mufacturerdescribes.Donot
useawiretrivetor anyotherkind —
ofheat-retardingpadbetweenthe
cookwareandtheelement.
8

ToReceiveMmhm
—PerformancefromYour
SolidElement
~Forcooking,theuseofappropriate
utensilsisimportant.
@Goodutensilshaveathick,flat
bottomwhichabsorbstheheatfrom
theelement.Thethick,flatbottom
providesgoodheatdistribution
fromtheelementtothefood.This
cookingprocessrequireslittle
water,fatandelectricity.
~Utensilswiththin,uneven
bottomsdonotadequatelyutilize
theheatcomingfromtheelement.
Thefoodtobecookedmaybumand
requiremoretimeandelectricity.
Youwouldalsohaveto addmore
fator water.
~Useonlypansofgoodquality
thesolidelements.Theyshould
aveastablebottom,slightlyconcave
=towardsthecenter,just enough
sothatthebottomofthepanhas
—thegreatestpossiblecontactwith
thesolidelementduringheating
operation.Thisresultsinthe
optimumuseofenergy.Pans
withunevenbottomsarenot
suitable.
dh
=Evennessofthepanbottomcan
becheckedbyaruleor thestraight
edgeofatable.
—@Don’tusepanswithrounded
bottoms.Theydon’thaveenough .
contactwiththesolidelementto
cookproperly.
@Usepansofthecorrectdiameter
only.Theyshouldbeslightlylarger
thanthesolidelementsospillovers
willflowontothecooktopandnot
bakeontotheelement.Adamp
clothis sufficienttoremovethe
spill.Pansshouldnotoverhang
morethan1inchovertheelement.
~Tooptimizecookingtimeand
energyusage,youshouldusea
panthatis sizedcorrectlyforthe
cookingprocess,withawell-fitted
lidtoavoidevaporationlossand
cookwithaslittlewaterorfatas
possible.If thepanistoosmall,
energyiswastedandspillagecan
flowontothesolidelement.
~Placeonlydrypansonthesolid
element.Donotplacelidsonthe
solidelement,particularlywetlids.
@Specialcookingproceduresthat
requirespecificcookingutensils,
suchaswoks,pressurecookers,
deepfatfryers,etc.,musthaveflat
bottoms,be thecorrectsizeand
covered,if applicabletocooking
process,as identifiedearlierin
thissection.
●✎✍✎☛ a.-.,
*..* ,.e,
,. . ,..
~Exceptinpressurecooking
withwaterandwaterbathcanning,
canningpotsshouldnotextendmore
than1inchbeyondthesurfaceofa
solidelementandshouldhaveflat
bottoms.Whencanningpotsdonot
meetthisdescription,theuseofthe
HIheatsettingcausesexcessive ~
heatbuildupandmayresultin
damagetothecooktop.See“Home
CanningTips”sectionforfurther
information.
Tocheckhowapanwillperformonasotidelement:
1.Put 1inchof-waterinto 3. Auniformpatternofbubbles
thepan. acrossthebottomofthepan
2. Bringwaterto aboiland confirmsagoodheattransferand
observethepatternofthe agoodpot.
bubblesasthewatercomesto 4. Bubbleslocalizedin otiy a
aboil. portionofthebottomindicate
unevencontactofthepantothe
element,unevenheattransfer,
andanunsuitablepot.
9
—.

surfacecook@
Quetiiom &-em
(continued)
Q.MayIcanfoodsandpreserves
onmysolidelementsurface
units?
A. Yes,butonlyusecontainers
designedforcanningpurposes.
Checkthemanufacturer’s
instructionsandrecipesfor
preservingfoods.Besurecanneris
flat-bottomd andfitsoverthe
centerofsolidelement.Since
canninggenerateslargeamountsof
steam,be carefulto avoidbums
fromsteamor heat.Canning
shouldonlybedoneon surface
units.
Q. Whydoesthesolidelement
smokewhenIfirstturniton?
A. Thisinitialharmlessnontoxic
smokingis bothnormaland
necessary.Arustpreventativeis
appliedtoeachelementatthe
factory.Whentheunitisturnedon
forthefirsttime,thecoatingwill
burnofftheelementareas.This
takesapproximatelyfiveminutes
andshouldbedonewithoutany
panson theelement.Otherwise,
thecoatingwillsticktothepan.
Q. Whyisthecooktophotto
thetouch?
A.Moreheatistransferredtothe
cooktopbythesolidelementthan
byconventionalcoilsbecausethe
elementisclampedsecurelytothe
cooktop.This,ofcourse,eliminates
spil.loversfromgettinginsidethe
cooktopchassis.Thesecretto
keepingthecooktopcomfortably
cooleristoturnthecooktopon
onlyafierthecookwareandits
contentsareplacedontheelement.
Moreheatwillthenbe transferred
tothecookwareandthefoodrather
thanthecooktop.Ineithercase,
however,thecooktoptemperature
iswellwithinthelimitssetby
UnderwritersLaboratoriesandwill
notcausedamagetothecabinets,
countertops,cookware,dishtowels
andothermaterials.
Q. WhyamIovercookingmy
foodwiththenewsolidelement?
A.Thesolidelementisvery
energy-efficientandretainsitsheat
muchlongerthanthecoilelement.
Foodwillboilor frythreeto five
minutesafierthecontrolsareturned
off.Werecommendthatyoubegin
cookingatlowersettingsthanyou
haveinthepastandgradudly
increaseordecreaseheatasdesired.
Theenergysavingsaresignificant.
Q. Whydoesittie along time
tocookmyf~d?
A. Itdoesn’t.Theextratimeit
takescomparedtotheconventional
coilelementis measuredinseconds,
notminutes.Thesefewsecondsare
duetothegrea~rmassoftheelement.
If thefoodiscookingslowly,itis
becausethepotsandpansarewarped
or haveanunevenbottomsurface.
If flatbottompotsandpansare
used,cookingperformanceofthe
solidelementcloselyparallelsthat
ofthecoilelementwithlessenergy
consumption.
Q. CanIusespecia!cooking
equipment,likeanorientalwok,
onmysolidelementsurface
units?
A. Cookwarewithoutflatsurfaces
isnotrecommended.Thelifeof
yoursolidelementcanbe
shortenedandtherangecooktop
canbedamagedfromthehighheat
neededforthistypeofcooking.
Q. Whyistheporcelainfinishon
mycontainerscomingoffl
A. Ifyouselectaheatsetting
higherthanrequiredforthe
containermaterial,andleaveit, the
finishmaysmoke,crack,pop,or
bumdependingonthepotorpan.
Also,atoohighheatforlong
periods,andsmallamountsofdry
food,maydamagethefinish.
—

oHomeCantiwmps
A
Canning shouldbedoneon
cooMoponly.
Insurfacecooking,theuseof
cookwareextendingmorethan
l-inchbeyondedgeofcooking
element’strimringisnot
recommended.However,when
canningwithwater-bathor
pressurecanner,larger-diameter
cookwaremaybeused.Thisis
becauseboilingwatertemperatures
(evenunderpressure)arenot
harmfultocooktopsurfaces
surroundingthecookingelement.
HOWEVER,DONOTUSE
LARGEDIAMETERCANNERS
OROTHERLARGEDIAMETER
UTENSILSFORFRYINGOR
BOILINGFOODSCYT’HER
THANWATER.Mostsyrupor
saucemixtures—andalltypesof
frying-cook attemperatu~esmuch
igherthanboilingwater.Such
temperaturescouldeventually
harmcooktopsurfacessurrounding
heatingunits.
—
ObserveFoMowi~Poinb
inCami~
1.Besurethecannerfitsoverthe
centerofthecookingelement.If
yourrangeor i~ locationdoesnot
allowthecannertobecenteredon
thecookingelement,usesmaller-
diametercontainersforgood
canningresults.
2. Flat-bottomedcannersmustbe
used.Donotusecannerswith
flangedor rippledbottoms(ofien
foundin enamelware)becausethey
don’tmakeenoughcontactwiththe
solidelementandtaketoolongto
boilwater.
MGHT WRONG
3. Whencanning,userecipesand
proceduresfromreputablesources.
Reliablerecipesandproceduresare
availablefromthemanufacturerof
yourcanner;manufacturersof
glassjars forcanning,suchasBall
andKerr;andtheUnitedStates
DepartmentofAgriculture
ExtensionService.
4. Rememberthatcanningisa
processthatgenerateslarge
amountsofsteam.Toavoidbums
fromsteamor heat,becareful
whencanning.
N~E: Ifyourrangeisbeing
operatedon lowpower(voltage),
canningmaytakelongerthan
expected,eventhoughdirections
havebeencarefullyfollowed.The
processmaybeimprovedby:
(1)usingapressurecanner,and
(2)startingwithH~ tapwaterfor
fastestheatingoflargequantitiesof
water.
CAUTION:
Safecanningrequiresthatharmful
microorganismsaredestroyedand
thatthejars aresealedcompletely.
Whencanningfoodsinawaterbath
canner,agentlebutsteadyboil
mustbemaintainedcontinuously
fortherequiredtime.When
canningfoodsinapressurecanner,
thepressuremustbemaintained
continuouslyfortherequiredtime.
Solidelemenfiheatupandcool
downmoresIowlythan
conventionalelemenb.Bwause
ofthisdifference,afteryouhave
adjustedthecontrols,itisvery
importanttomakesurethe
prescribedboiiorpressure
levelsaremaintainedforthe
requiredtime.
—.
——
—.
—
-
-
-.
-

RegularElement Sensi-TemP~Element
StartatSetting Completeat*tting
3-4-heat milk.Cover. WM—fmishheating.
HI—bringwatertoperk. WM—maintaingentlebut
steadyperk.
7–preheatskillet4-8 7—finishcooking.
minutes.
Food
Beveragm
Cocoa Bringtoaboilat250.Heatmilkat200.
Placecoffeeinbasketandwaterinpot.To
perk,setat275.Tokeephot,setat 175.
Coffee
Percolator-type
Breads
FrenchToast,
Pancakes,
GrilledSandwich
Preheatskillet4to5minutesat350-450,
addfd.
WM—allowabout5to 10
minutestomelt.
HI-cover, bringwater WM-2–addcerealand
toaboil. finishtimingaccordingto
packagedirections.
HI—cookuntiljuststarting 7-8—finishcooking.
tosizzle.
HI—meltfat,then4-5to 2-3—simmeruntiltender,
brown.Addliquid. covered.
HI—meltfit, then4-5to 2-3—cookuntiltender.
brownchicken,cover.
HI–heat oil. 5toHI—maintain
temperature.
WM—allowabout5to 10minutes
tomelt.
Butter
Cereak
Cornmeal,Grits,
Oatmeal Bringwatertoaboilat225,addcerealand
timeaccordingtopackagedirections.
Meat,Fish,Wultry
Bacon
SausagePatties Cookon350-425.
Brownmeaton350,thenswitchto 175to
200,simmeruntiltender. e
Brownchickenon400,switchto200to
finishcooking. ~
SwissSteak,
PotRoast,braised
Chicken,fried
425orHI—toheatandmaintain
temperature.
Chicken,Shrimp
Deep-fried
HI—preheatskillet,then
greaselightly. 6-7–brownmeatandcook todesireddoneness. Preheatskilletandcookon300-400.
LambChops,
Hambu~ers,
I.inkSausage,pan-fried
ThinSteaks Preheatskilletandcookon425-475.
HI—bringliquidto
steaming. 2-3—covered,cookuntil
forktender.(Watershould
slowlyboil.)Forverylarge
amountsMEDheatmaybe
needed.
HI-bring alargeamountofwatertoboti,
tlienswitchto200-350simmer.
StewedChicken,
CornedBeef,
Tongue,etc.—
Simmering
%ta$
Macaroni,
Noodles,
Spaghetti
8-9–maintainarollingboil,
cookuntiltender.Forlarge
amounts,HImaybeneeded
tokeepwaterat rollingboil
throughoutentirecooking
time.
HI–bring alargeamountofwatertoboil,
addpastaandcookon350.
HI—bringsaltedwaterto
aboilinacoveredutensil,
addpastaslowlysoboiling
doesnotstop.
300-Place oilandpopcorninpan,cover
andcookuntilit stopspopping.
HI—heat,untilpopcorn
startstopop. 3-4-finish popping,
Popcorn
—
12

S%emedHeatSetthgs
Retiar Element ISensi-TempTMElement
Food StartatSetting CompleteatSetting
Rice HI—cover,bringwaterto
aboil. 2-cover,finishtiming
accordingtopackage
directions.
Addricetowater,cover,cookon200
accordingtopackagedirections.
Chocolate 2–allow about10to 15
minutestomeltthrough,
stirtosmooth.
WM-175—dlowabout10to 15minutesto
meltthrough.
Desserts
Candy Followrecipe.
Placeingredientsinpanandcookfollowing
packagedirectionson200.
3-4-cook.
Puddingand
PieFilling 34—cookaccordingto
packagedirections.
Eggs
Cooked-in-Shell HI—bringwatertoaboil,
addeggs. OFF--timeaccordingly,
forsofi~~ooked3to4
minutesorhard-cooked
15to20minutes.
WM—stirringtodesired
doneness.
Heatwateron200,cook22to24minutes.
Fried,Scrambled HI-melt butter,addeggs. Meltbutteron275,thenaddeggs.
Poached HI---bringwatertoboil,add
eggs.
HI—meltfat.
WM—finishcooking. Heatwateron250,addeggs,cook3to 5
minutes.
Sauces 3-4-finish cooking.
WM—simmer.
Meltfatandcookon200.
Soup,Stews HI—heatupliquid, Heatandsimmeron200.
Vegetables
Fresh HI–cover,bringsalted
watertoaboil. Placefreshvegetablesinpanwithwater,
coverandcookon200.
3-4-cook 10-30minutes,
dependingontendernessof
vegetable.
3-4-cook accordingtotime
onpackage.
Frozen HI–cover,bringsalted
waterandvegetablestoa
boil.
Placefrozenvegetablesinpanwithwater,
coverandcookat225.
3-4-cook untildesired
tendernessisreached.
Fried HI–preheatskilletandoil
ortit. Preheatskilletandoilat275,addfoodand
cookuntiltender.
Deep-FatFrying HI—heatoil. 5-HI—maintain Heatoilandfryfoodat425-HI,useacandy
temperature. thermometertomonitortemperature.
4-5—finishtimingas Bringwatertoboilandcookat225-250.
directedonpackage.
4-5—cookuntildesired Heatoilormeltbutteron200,thencook
donenessisreached. vegetablestodesireddoneness.
In-Pouch HI—cover,bringwater
toaboil.
Saute HI—heatoilormeltbutter;
addvegetables.
N~E: Temperature and time are suggestedguidelines only. Youmay vary them to suit your cooking habits and needs.
13

.
Automatic~mer andClock
TheAutomaticTimerandClockon
yourrangearehelpfuldevicesthat
serveseveralpurposes.
Tosetclock
~SETTHECLOCK,pushthe
centerknob inandturntheclock
handstothecorrecttime.(The
MinuteTimerpointerwillmove
also,letknobout,turntheTimer
pointerto OFF.)
TO~~~~i~~~e ~mer
TheMinuteTimerhasbeen
combinedwiththeRangeClock.
Useittotimeallyourprecise
cookingoperations.You’ll
recognizetheMinuteTimerasthe
pointerwhichisdifferentincolor
andshapethantheClockhands.
~SETTHEMINUTETIMER,
turnthecenterknob,without
pushingin, untilpointerreaches
numberofminutesyouwishtotime.
(Minutesaremarked,upto60,in
thecenterringontheClock.)Atthe
endofthesettime,abuzzersounds
totellyoutimeisup.Turnknob,
withoutpushingin, untilpointer
reachesOFFandbuzzerstops.
We ~~~e uses
Automatic~er
UsingAutomaticTimer,youcan
TIMEBAKEwiththeovenstarting
immediatelyandturningoffat
theStopTimesetoryoucanset
bothDELAYSTARTandS~P
dialsto automaticallystartandstop
ovenatalatertimeofday.Ittakes
theworryoutofnotbeinghome
tostartor stoptheoven.
SettingthedialsforTIMEBAKE
isexplainedindetailonpage16.
QuestiomandAmwem
A
Q. HowcanIusemyMinute
Timertomakemysurface
cookingeasier?
A. YourMinuteTimerwillhelp
timetotalcookingwhichincludes
timetoboilfoodandchange
temperatures.Donotjudgecooking
timebyvisiblesteamonly.Food
willcookincoveredcontainers
eventhoughyoucan’tseeany
steam.
Q. MusttheClockbeseton
correcttimeofdaywhenIwish
tousetheAutomaticT’imerfor
baking?
A. Yes,ifyouwishtosetthe
DELAYSTARTor STOPdialsto
turnonandoffatsettimesduring
timedfinctions.
Q. CanIusetheMinuteTimer
duringovencooking? e
A. TheMinuteTimercanbeused -
duringanycookingfinction. The
AutomaticTimers(DELAYSTART ~
andS~P dials)areusedwith
TIMEBAKEfunctiononly.
Q. CanIchangetheClockwhile
I’mTimeCookingintheoven?
A. No.TheClockcannotbechanged
duringanyprogramthatusesthe
oventimer.Youmusteitherstop
thoseprogramsor waituntilthey
arefinishedbeforechangingtime.
—
14

OusingYouroven
~BeforeusingYouroven
1. Lookat thecontrols.Besure
youunderstandhowto setthem
properly.Readoverthedirections
fortheAutomaticOvenTimerso
youunderstanditsusewiththe
controls.
2. Checkoveninterior.Lookat
theshelves.T&eapracticerunat
removingandreplacingthem
properly,to givesure,sturdy
support.
3. Readoverinformationandtips
thatfollow.
4. Keepthisbookhandysoyoucan
refertoit, especiallyduringthe
firstweeksofgettingacquainted
withyourrange. .
ovenControk
Thecontrolsfortheovenare
markedOVENSETandOVEN
TEMP.TheOVENSETcontrolhas
settingsforBA-KE,TIMEBAKE,
BROIL,CLEANandOFF.When
youturntheknobtothedesired
setting,theproperheatingunitsare
thenactivatedforthatoperation.
TheOVENTEMPcontrolmaintains
thetemperatureyouset, from
150°F.to BROIL(550”F.).
ovencyclingL@t
TheOvenCyclingLightglows
untiltheovenreachesyourselected
temperature,thengoesoffandon
i~ theovenunit(~)duringcooking.
PREHEATINGtheoven,evento
hightemperaturesettings,issptiy
—rarelymorethanabout10minutes.
Preheattheovenonlywhen
necessary.Mostfoodswillcook
satisfactorilywithoutpreheating.
Ifyoufindpreheatingisnecessary,
keepaneyeontheindicatorlight
andputfoodintheovenpromptly
afierthelightgoesout.
Oven InkriorShelvw
Theshelvesaredesignedwithstop-
lockssothatwhenplacedcorrectly
ontheshelfsupports,they(a)will
stopbeforecomingcompletely
fromtheoven,and(b)willnottilt
whenremovingfoodfromor
placingfoodonthem.
Toremoveshelffromtheoven,
pullshelftowardyouandtiltfront
endupward.Becertainthatshelfis
coolbeforetouching.
Toreplaceshelfinoven,place
shelfon shelfsupportsocurveon
shelfispointingupwardandtoward
rearofoven.Tiltupfrontandpush
shelftowardbackofovenuntilit
goespastridgeonovenliner;lower
frontofshelfandpushtoback
ofoven.
ShelfPositiom
Theovenhasfourshelfsupports—
A(bottom),B,CandD(top).
Shelfpositionsforcookingfood
aresuggestedonBaking,Roasting
andBroilingpages.
OvenLi@t
-
-
—.
—
—
-
-.
Usetheswitchtoturntheoven
lightonandoff.
Switchislocatedontherange
backsplashtotheleftoftheoven
setknob.
15

Whencookingafoodforthefirst
timeinyournewoven,usethetime
givenonrecipesasaguide.Oven
thermostatsmay“drift” fromthe
factorysettingovertheyears,and
5-to 10-minutedifferencesintiming
betweenanoldandnewovenarenot
unusual.Youmightthinkyournew
ovenisnotperformingcorrectly;
however,ithasbeensetcorrectlyat
thefactoryandismorelikelytobe
accuratethantheovenitreplaced.
1.Placefoodinoven,beingsureto
leaveaboutS’betweenpansand
ovenwallsforgoodcirculationof
heat.Closeovendoor,andavoid
frequentdooropeningsduring
bakingtopreventundesirable
results.
2. ~rn OVENSETknobto
BAKEandOVENTEMPknob
totemperatureonrecipeor
BakingGuide.
3.Checkfoodfordonenessat
minimumtimeon recipe.Cook
longerif necessary.Switchoff
heatandremovefoods.
offautomaticallyatspecifictimes
youwantbakingto startandstop.
YourTimeBakeoptions:
Xmmediate
SW&AutimaticStop.
Oventurnsonrightawayandturns
offautomaticallyatyourpreset
stoptime.
DelayedStart&Stop.Oven
automaticallyturnson laterat
yourpresetstarttimeandturns
offatyourpresetstoptime.
Rememberwhensettingstoptime
thattime-bakedfoodswillcontinue
cookingafiertheoventurnsoff.
HowtoSet betiate
StartandAutomaticStop
Beforebeginning,makesurethe
rangeclockshowsthecorrecttime
ofday.
Howtohe Bake ~
2. ~m OVENSETknobto
TIMEBAKE.TurnOVENTEMP
knobtodesiredoventemperature;
forexample,250”F.
Theoventimercontrolsare
designedto turntheovenonand
A
HowtoSetDelayedStart
andStop
1.To‘setStartTime,pushinknob
onDELAYSTARTdialand~rn
pointertotimeyouwantovento
turnon;forexample,3:30.
2. TosetStopTime,pushinknob
onS~P dialandturnpointerto
timeyouwantoventoturnoffifor
example,6:00.Thismeansyour @
recipecalledfor2YZhoursof
bakingtime.
N~E: TimeonS~P dialmustbe ~
laterthantimeshownonrangeclock
andDELAYSTARTdial.
1.TosetStopTime,pushinknob
onS~P dialandturnpointerto
timeyouwantoventoturnoff, for
example,6:00.TheDELAYSTMT
dialshouldbeat thesameposition
asthetimeofdayonclock.
3.firn OVENSETknobtoTIME
BAKE.TurnOVENTEMPknobto
250”F.orrecommendedtemperature.
Placefoodinoven,closethedoor
andtheovenwillbeturnedonand
offautomaticallyatthetimesyou
haveset.TurnOVENSETtoOFF
andremovefoodfromoven.
OVENINDICA~R LIGHTat
TIMEBAKEsettingmaywork
differentlythanatBAKEsetting.
Carefillyrecheckthestepsgiven
above.If alloperationsaredoneas —
explained,theovenwilloperate
asitshould. —
16

4
—
—
1.Aluminumpansconductheat
quickly.Formostconventional
~ting, light,shinyftishes generally
givebestresultsbecausethey
preventoverbrowning.Dull(satin-
finish)bottomsurfacesofpansare
recommendedforcakepansand
pieplatestobesurethoseareas
browncompletely.
2. Darkor non-shinyfinishes, 3. Opentheovendoortocheck
glassandPyroceram@cookware foodaslittleaspossibletoprevent
ofienabsorbheat,whichmayresult unevenheatingandto saveenergy.
indry,crispcrusts.Reduceovenheat
25°F.if lightercrustsaredesired.
Preheatcastironforbakingsome
foodsforrapidbrowningwhen
foodis added.
Oven Time,
Food Contiiner Temperature Minutes Comments
Bread
Biscuits(lA-in.thick) ShinyCookieSheet 400°-4750 15-20 Canned,refrigeratedbiscuitstake
2to4minuteslesstime.
Coffeecake ShinyMeti Panwithsatin-finishbottom 350°-400” 20-30
Cornbreador~fflns CastIronorGlass 400°-4500 20-40 Preheatcastironpanforcrispcrust.
Gingerbread ShinyMeta3Panwithsatin-finishbottom 350° 45-55
Muffins ShinyMetalMuffinPans 400°-4250 20-30 Decreaseabout5minutesformuffin
Popovers ShinyMetalMuffinPans 375° 45-60 mix,orbakeat450W.for25minutes,
thenat 350”F.for10to 15minutes.
Quickloafbread MetalorGlassLoafPans 350°-375” 45-60 Darkmetalorglassgivedeepest
browning.
Yeastbread(2loaves) MetalorGlassLoafPans 375°-4250 45-60 Darkmetalorglassgivedeepest
browning.
Plainrolls ShinyOblongor MuffinPans 375°-4250 10-25
Sweetrolls ShinyOblongor MuffinPans 350°-3750 20-30
Cakes
(withoutshortening)
Angelfood Aluminum~be Pan 325”-375° 30-55 Two-piecepanisconvenient.
Jellyroll MetalJellyRollPan 375°-4000 10-15 Linepanwithwaxedpaper.
Sponge MetalorCeramicPan 325°-3500 45-60
Cakes /.
Bundtcakes MetalorCeramicPan 325°-3500 45-65
Supcakes ShinyMetalMuffinPans 350°-3750 20-25 Paperlinersproducemommoistcrusts.
Fruitcakes MetalOrGlassLoafor ‘AIbePan 275°-3000 2-4hrs. Use300”F.forsmallorindividualcakes.
.ayer ShinyMetalPanwithsatin-finishbottom 350°-375” 20-35
.ayer,chocolate ShinyMetalPanwithsatin-finishbottom 350°-3750 25-30
Loaf MetalorGlassLoafPans 350° 40-60
Cookies
Brownies MetalorGlassPans 325°-3500 25-35 Barcookiesfrommixusesametime.
Drop CookieSheet 350°-4000 10-20 Increasetemperature25”F.to50°F.
Refrigerator CookieSheet 400°-4250 6-12 formorebrowning.
?olledor sliced CookieSheet 375°-4000 7-12
Fmits,
XherDesserts
3akedapples GlassorMetalPan 300°-4000 30-60
:ustard GlassCustardCupsor Casserole 300°-3500 30-60 Reducetemperatureto300”F.forlarge
(setin panofhotwater) custard.
‘uddings,Rice GlassCustardCupsor Casserole 325° 50-90 Cookbreadorricepuddingwithcustard
,ndCustard base80to90minutes.
$es
‘ro*n Foil PanonCookieSheet 400°-4250 45-m Largepiesuse400”F.andincreasetime.
fieringue Spreadtocrustedges 320°-3500 15-25 Toquicklybrownmeringue,use400”F.
b
for8to 10minutes.
ecrust G1assorSatin-finishMetal “400°-4250 40-60 Custardfillingsrequire”lower
‘Wocrust G]assorSatin-finishMetal 400°-4250 40-60 temperature,longertime.
Rstryshell GIassorSatin-finishMetal 450° 12-15
Miscellaneous
?akedpotatoes SetonOvenShelf 325°-4000 60-90’ Increasetimeforlargeamountorsize.
;callo@ dishes G]assorMetal%n 325°-3750 30-60
Souffles GlaSs 300°-3500 30-75
-–
-—.
—.
—
--
~
-.
-
-
u.- ..
a. =

Roasting
Roastingiscookingbydryheat.
Tendermeatorpoultrycanbe
roasteduncoveredinyouroven.
Roastingtemperatures,which
shouldbelowandsteady,keep
spatteringtoaminimum.When
roasting,itisnotnecessaryto
sear,baste,coveroraddwater
toyourmeat.
Roastingisreallyabaking
procedureusedformeats.Therefore,
ovencontrolsaresettoBAKEor
TIMEBAKE.(Youmayheara
slightclickingsound,indicatingthe
ovenisworkingproperly.)Roasting
iseasy;justfollowthesesteps:
Step1:Checkweightofmeat,and
place,fatsideup,onroastingrack
inashallowpan.(Broilerpanwith
rackisagoodpanforthis.)Line
broilerpanwithdurninumfoilwhen
usingpanformarinating,cooking
withfruits,cookingheavilycured
meats,orforbastingfoodduring
cooking.Avoidspillingthese
materialsonovenlinerordoor.
Step2: Placeinovenonshelfin
AorBposition.Nopreheatingis
necessary.
Step4:Mostmeatscontinueto
cookslightlywhilestanding,after
beingremovedfromtheoven.For
rareormediuminternaldoneness,
ifmeatistostand10to20minutes
whilemakinggravy,orforeasier
carving,youmaywishtoremove
meatfromovenwheninternal
temperatureis5to 10”F.below
temperaturesuggestedinguide.
Ifnostandingisplanned,cook
meattosuggestedtemperaturein
guideonoppositepage.
N~E: YoumaywishtouseTIME
BAKE,asdescribedonpage16,to
turnovenonandoffautomatically.
Rememberthatfoodwillcontinue
tocookinthehotovenandtherefore
shoddberemovedwhenthedesired
internaltemperaturehasbeen
reached.
ForRozenRoasb
*Frozen
roastsofbeef,pork,
lamb,etc.,canbestartedwithout
thawing,butallow10to25minutes
perpoundadditionaltime(10
minutesperpoundforroastsunder
5pounds,moretimeforlarger
roasts).
~Thawmostfrozenpoultrybefore
roastingtoensureevendoneness.
Somecommercialfrozenpoultry
canbecookedsuccessfullywithout
thawing.Followdirectionsgiven
onpacker’slabel.
QuestiomandAmwers
Q. k itnecessarytocheck for
donenmwithameatthermometer?
A. Checkingthefinishedinternal
temperatureatthecompletionof
cookingtimeisrecommended.
TemperaturesareshowninRoasting
Guideonoppositepage.Forroasts
over8lbs., cookedat300”F.with
tiuced time,checkwiththermometer
athalf-hourintervalsafterhalfthe
timehaspassed.
Q.Whyismyroastcrumbling
whenItrytocarveit?
A. Roastsareeasierto sliceif
allowedtocool10to20 minutes
afterremovingfromoven.Besure
tocutacrossthegrainofthemeat.
Q.DoIneedtopreheatmy
oveneachtimeIcookaroast
orpoultry?
A. It israrelynecessarytopreheat
.. @
youroven,onlyforverysmall
roasts,whichcookashortlength
oftime. —
Q.Whenbuyingaroast,are
thereanyspecialtipsthatwould
helpmecookitmoreevenly?
A. Yes.Buyaroastas evenin
thicknessaspossible,orbuyrolled
roasts.
Q.CanIsealthesidesofmyfoil
“tent”whenroastingaturkey?
A. Sealingthefoilwillsteamthe
meat.Leavingitunsealedallowsthe
airtocirculateandbrownthemeat.
Step3:T’urnOVENSETtoBA~
andOVENTEMPto325”F.Small
poultrymaybecookedat375°F.
forbestbrowning.
—
18

oRoastingGuide
—
Roasting
1.PositionovenshelfatBfor 3.Removefatanddrippingsas 5.Wozenroask canbe
small-sizeroasts(3to 7lbs.)and necessary.Basteasdesired. conventionallyroastedbyadding
at Aforlargerroasts.
2. Placemeatfat-sideup,orpoultry
breast-sideup,onbroilerpanor
othershallowpanwithtrivet.Do
notcover.Donotstuffpoultryuntil
justbeforeroasting.Usemeat
probeformoreaccuratedoneness.
(Donotplaceprobeinstuffing.)
4. Standingtimerecommended
forroastsis 10to20minutesto
allowroasttofirmupandmakeit
easiertocarve.Internaltemperature
willriseabout5°to 10°F.To
compensatefortemperaturerise,if
desired,removeroastfromoven
earlierthanindicated.
10to25minutesperpoundmore
timethangiveninguidefor
refrigeratedroasts.(10minutes
perpoundforroastsunder5pounds.)
Defrostpoultrybeforeroasting.
Oven ApproximateRoastingTime, Internal
NW Temperature Doneness inMinutesperPound Temperature‘F
Meat 3to5-lbs. 6to8-lbs.
Tendercuts;rib,highqualitysirlointip, 325° Rare: 24-30 18-22 130°-1400
rumportopround* Medium: 30-35 22-25 150°-1600
WellDone: 35-45 28-33 170°-1850
LambLegorbone-inshoulder* 325° Rare: 21-25 20-23 130°-1400
Medium: 25-30 24-28 150°-1600
WellDone: 30-35 28-33 170°-1850
Vealshoulder,legorloin* 325° WellDone: 35-45 30-40 170°-1800
Porkloin,riborshoulder* 325° WellDone: 35-45 30-40 1700-180°
Ham,precooked 325° ToWarm: 10minutesperpound(anyweight) 125°-1300
UnderIo-lbs. 10to15-lbs.
Ham,raw 325° WellDone: 20-30 17-20 160°
*Forbonelessrolledroastsover6-inchesthick,add5to 10minutesperpoundtotimesgivenabove.
Poultry 3to5-lbs. Over5-lbs.
ChickenorDuck 325° WellDone: 35-40 30-35 185°-1900
Chickenpieces 375° WellDone: 35-40 185°-1900
10toM-lbs. Over15-lbs. Inthigh:
~rkey 325° WellDone: 20-25 15-20 185°-1900
19
——
—-
❑’.
-
-=
-
-
---.
.
m- =

Broiling
Broilingiscookingfoodbyintense
radiantheatfromtheupperunitin
theoven.Mostfishandtendercuts
ofmeatcanbebroiled.FO11OW
thesestepstokeepspatteringand
smokingto aminimum.
Step1:Ifmeathasfatorgristlenear
.. edge,cutverticalslashesthrough
bothabout2“apart.Ifdesired,fat
maybetrimmed,leavinglayer
about1/8”thick.
Step2: Placemeatonbroilerrack
inbroilerpan.Alwaysuserackso
fatdripsintobroilerpan;otherwise
juicesmaybecomehotenoughto
catchti.
Skp3:Wsitionshelfon-remended
shelfpositionassuggestedinBroiling
Guideonpage19.Mostbroilingis
doneonCposition,butifyour
ovenis connectedto208volts,you
maywishtousehigherposition.
L/J
Step4:Leavetheovendoorajara
fewinches(exceptwhenbroiling
chicken).Thedoorstaysopenby
itself,yetthepropertemperature
ismaintainedintheoven.
Step5:TurnbothOVENSETand
OVENTEMPknobsto BROIL.
Preheatingunitsis notnecessary.
(SeenotesinBroilingGuide.)
Step6: Turnfoodonlyonceduring
cooking.Timefoodsforfirstside
perBroilingGuide.
~rn food,thenusetimesgivenfor
secondsideasaguidetopreferred
doneness.(Wheretwothicknesses
andtimesaregiventogether,use
firsttimesgivenforthinnestfood.)
Step%~m OVENSETknob
toOFF.Servefoodimmediately,
andleavepanoutsideoventocool
duringmealforeasiestcleaning.
us~ ofAlmhm Fofl
I/I1
1. Ifdesired,broilerpanmaybe
linedwithfoilandbroilerrackmay
becoveredwithfoilforbroiling.
ALWAYSBECERTAIN~MOLD
FOILTHORC?UGHLY~
BROILERRACK,ANDSLIT
FOILTOCONFORMWITH
SLITSINRACK.Broilerracksare
designedtominimizesmokingand
spattering,andtokeepdrippings
coolduringbroiling.Stoppingfat
andmeatjuicesfromdrainingto
thebroilerpanpreventsrackfrom
servingitspurpose,andjuicesmay
becomehotenoughtocatchfire.
2. DONOTplaceasheetof
aluminumfoilonshelf.Todoso
mayresultinimproperlycooked
foods,damagetoovenfinishand
increaseinheatonoutsidesurfaces
oftheoven.
3. Asheetofaluminumfoilmaybe
usedonflooroftheovenunderthe
bakeunit,ifdesired.BECERTAIN
FOILDOESN~ ~UCH BAKE
UNIT.Aluminumfoilusedinthis
waymayslightlyaffectthebrowning
ofsomefoods.Changefoilwhenit
becomessoiled. ~
Q.WhyshouldIleavethedoor
closedwhenbr(;}ilingchicken?
A. Chickenistheonlyfood
recommendedforclosed-door
broiling.Thisisbecausechickenis
relativelythickerthanotherfoods
youbroil.Closingthedoorholds
moreheatin theovenallowing
chickento cookevenlythroughout.
Q.Whenbroiling,isitnecessary
toalwaysusearackinthepan?
A. Yes.Usingtheracksuspends
themeatoverthepan. Asthemeat
cooks,thejuicesfallintothepan,
thuskeepingmeatdrier.Juices
areprotectedbytherackandstay
cooler,thuspreventingexcessive
spatterandsmoking.
Q.ShouldIsaltthemeatbefore
broiling?
A. No.Saltdrawsoutthejuices e
andallowsthemtoevaporate.
Alwayssaltaftercooking.Turn
meatwithtongs;piercingmeat —
withaforkalsoallowsjuicesto
escape.Whenbroilingpoultry
or fish,brusheachsideofien
withbutter.
Q.Whyaremymeatsnotturning
outasbrownastheyshould?
A. In someareas,thepower
(voltage)to theovenmaybelow.
In thesecases,preheatthebroil
unitfor 10minutesbeforeplacing
broilerpanwithfoodin oven.
Checkto seeifyouareusingthe
recommendedshelfposition.Broil
forlongestperiodoftimeindicated
intheBroilingGuide.~m food
onlyonceduringbroiling.
Q.DoIneedtogreasemybroiler
racktopreventmat fromstic~?
AeNo.Thebroilerrackisdesigned
to reflectbroilerheat,thuskeeping
9’
thesurfacecoolenoughtopreven
meatstickingtothesufice. Howeve,
sprayingthebroilerracklightlywith _
avegetablecookingspraybefore
cookingwillmakecleanupeasier. _
20