GE JBP29G Training manual

Range
Contents
Aluminum Foil 21 Problem Solver 29
Anti-Tip Bracket 3, 30 Repair Sergice 35
Appliance Registration 2 Safety Instructions 3, 4
Canning Tips 12 Surface Cooking 8-14
Care and Cleaning 23, 24 Control Settings 9
Cleaning Guide 28 Cooking Guide 13, 14
Clock/Timer 16 Cookware Tips 10
Electronic Controls 16, 17 Warranty Back Cover
Energy-Saving Tips 5
Features 6, 7
Installation Instructions 30.33
Leveling 33
Model and Serial Numbers 2 Installation 30-33
Oven 15
BakingfBaking Guide !8, 19
Broiling/Broiling Guide 21,22
Control Settings 16, 17
Door Removal 24
Light; Bulb Replacement 15, 23
Preheating 5, 19
RoastinglRoasting Guide 20
Serf-Cleaning Instructions 25-27
Shelves 15,23, 28 GEAnswerCenter_
Thermostat Adjustment 27 800.626.2000
Models JBP29G
JB553G
j_570G
571G
GEAppliances
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Help us
help you...
Before using your range,
read this book carefully.
It is intended to help you operate
and maintain your new range
properly_
Keep it handy for answeis to your
questions.
If you don't understand something
or need more help, write (inctude
your phone number):
Consumer Affairs
GE Appliances
Appliance Park
Louisville, KY 40225
If you received
adamaged range...
Immediately contact the dealer (or
builder) that sold you the range.
Save time and money.
Before you request
service...
Check the Problem Solver on
page 29. It lists causes of minor
operating problems that you
can correct yourself.
Write down the model
and serial numbers.
You'll find them on a label on
the front of the range 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'cice calls
concerning your range.

ORTANT SAFETY qSTRUCTIONS
Read all instructia_ before us_g r_ts appua__=eo
When using electrical appliances, o Do not leave children alone--
basic safety precautions should children should not be left alone
be followed, including the or unattended in an area where
following: an apphance is in use. They
+Use this appliance only for its
kntended use as described in this
manual.
o Be sure your appliance is
properly kissed and grounded
by aqualified technician in
accordance with the provided
installation instructions.
o Don't attempt to repair
or replace any part of your
should never be allowed to sit or
stand on any part of the appliance.
o Don't allow anyone to climb,
stand or hang on the door,
drawer or range top. They
could damage the range and
even tip it over, c!usLng severe
personal injury.
o CAUTION: ITEMS OF
INTERF_T TO CHILDREN
SHOULD NOT BE STORED
o Do not let coo!ring grease
or other flammable materials
accumulate in or near the
range.
o Do not use water on grease
fh'es. Never pick up a flam_g
pan. Smother flaming pan on
surface unit by covering pan
completely with well-fitting _d,
cookie sheet or fiat tray.
.... grease outside a pan
can be put out by coverNg with
baking soda or, if available, a
multi-purpose dry chemical or
foam type f'we extinguisher.
range unless it !s specific!lly
recommended in this book. All
other servicing should be referred
to a qualified technician.
+Before performing any
service, DISCONNF_L_ THE
RANGE POWER SUPPLY
AT TIlE HOUSEHOLD
DISIRIBUTION PANEL
IN CABINETS ABOVE A o Do not touch heating
RANGE OR ON THE
BACKSPLASH OF A
RANGE-CHILDREN
CLIMBING ON THE
RANGE TO REACH ITEMS
COULD BE SERIOUSLY
INJURED.
elements or interior surface of
oven, These surfaces may be hot
enough to bum 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
BY REMOVING THE FUSE
OR SWITCHING OFF THE
CIRCUIT BREAKER.
WARN G- r ges
can tip and
+Never wear loose-fitthlg or
hanging garments while using mterior area of the oven; allow
the appliance. Flammable sufficient time for cooling, first.
material could be ignited if
brought in contact with hot
heating elements and may cause
severe bums.
ANTI-TIP bracket supplied, To warming or heating the room.
check ff the bracket is installed
and engaged properly, remove the o Storage in or on appUance--
drawer and inspect the rear leveling Flammable materials should not be
leg. Make sure it fits securely stored in an oven or near surface
into the slot in the bracket, units.
Potentially hot surfaces include
the cooktop and areas facing the
cooktop, oven vent opening and
surfaces near the opening, and
crevices around the oven door,
Remember: The inside surface
of the oven may be hot when the
door is opened.
oKeep hood and grease filters
clean to maintain good venting
If you pull the range out from the
wall for any reason, make sure
the rear leg is returned to its
position in the bracket when you
push the range back.
[(continued on tmrt p_
and to avoid grease fires.
_ury could
result, To o Use only dry pot holders--
prevent moist or damp pot holders on hot
accidental surfaces may result in bums
tipping of the from steam. Do not let pot
range, attach holders touch hot heating o When cooking pork, follow
it to the walt elements, Do not use a towel or the directions exactly and always
or floor by other bulky cloth, cook the meat to an internal
temperature of at least 170°E
installing the o Never use your appliance for This assures that, in the remote
possibility that trichina may be
present in the meat, it will be
killed and the meat wil! be safe
to eat.

ORTANT SAFETY PqSTRUCTI[ONS continued>
Oven
o Stand away from range when
opening oven door. Hot air or
steam which escapes can cause
burns to hands, face and!or eyes.
Don't heat unopened food
containers in the oven. Pressure
could build up and the container
could burst, causing an injury.
o Keep oven vent duct
unobstructed.
o Keep oven free from grease
buildup.
o Place oven shelf in desired
position while oven is cool. If
shelves must be handled when
hot, do not let pot holder contact
heating units in the oven.
Pulling out 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
oClean only parts listed in this
Use and Care Book.
o Before serf-cleaning the oven,
remove broiler pan and other
utensils.
Surface Cooking Units
o Use proper pan size--This
appliance is equipped with one
or more surface units of different
size_ Select utensils having flat
bottoms large enough to cover
the surface unit heating element.
The use of undersized utensils
will expose a portion of the
heating element to direct contact
and may result in ignition of
c!othing. Proper relationship
of utensil to surface unit will
also improve efficiency.
Never leave surface units
unattended at high heat settings.
Boilover causes smoking and
greasy spillovers that may catch
on fire.
door or oven wails.
o When using cooking or
"n
roasting bags ioven, follow
the manufacturer's directions.
o Do not use your oven to dry
newspapers. If overheated, they
can catch fire,
Don't use aluminum foil
anywhere in the oven except as
described in this book. Misuse
could result in afire hazard or
damage to the range.
o Don't assume that you know
how to operate all parts of the
range. Some features may work
differently from those on your
previous range.
oClean cooktop with caution.
If a wet sponge or cloth is used
to wipe spills on ahot cooking
area, be careful to avoid steam
bum. Some cleansers can produce
noxious fumes if applied to a hot
surface,
Self-Cleaning Oven
*Do not clean the door gasket
before reading special cleaning
instructions on page 25. The
door gasket is essential for a good
seal. Be careful not to rub, damage
or move it.
o Do not cook on a broken
.................. or cleaning
solution may penetrate a broken
cooktop and create a risk of
electrical shock° Contact a
qualified technician immediately
should your cooktop become
broken.
* Do not use oven cleaners. No
commercial oven cleaner or oven
liner protective coating of any
kind should be used in or around
any part of the oven.
,, Only certain types of glass,
glass/ceramic, earthenware or
other glazed containers are
suitable for range-top service;
others may break because of the
sudden change in temperature.
(See section on "Surface
Cooldng" for suggestions.)
oTo minimize the possibility of
lmrns, ignition of flammable
materials, and spillage, the
handle ofa containei should be
turned toward the center of the
range without extending over
nearby surface units.
o Always turn surface unit to
OFF before removing utensil.
oKeep an eye on foods being
fried at HIGH or MEDIUM
HIGH heats.
o Use of decorative metal
covers on surface elements is
not recommended. If a covered
element is turned on, element
burnout could result,
When flaming foods under
the hood, turn the fan off. The
fan, ff operating, may spread
the flame.
oFoods 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 sides of pan°
oUse little fat for effective
shallow or deep-fat frying.
Filling the pan too full of fat can
cause spillovers when food is
added.
• If a combination of oils or
fats will be used in frying, stir
together before heating, or as fats
melt slowly.
oAlways heat fat slowly, and
watch as itheats.
oUse deep fat thermometer
whenever possible to prevent
overheating fat beyond the
smelting point.
SAVE THFAE
E STRUCTIONS

Energyogav T ps
Surface Cook g o
"Use :€ookware of medium weight
aluminum, with fight-fitting covers,
and flat bottoms which completely
cover the heated portion of the
surfaceunit.
Cook fresh vegetables with a
minimum amount of water in a
covered pan.
oWatch foods when bringing them
Oven Cooking
oPreheat oven only when
necessary. Most foods will cook
satisfactorily without preheating.
If you find preheating is necessary,
listen for the beep, and put food in
oven promptly after the oven is
preheated
Always tmn oven OFF before
removing food.
quickly to cooking temperatures at - During baldng, avoid frequent
high heat. When food reaches door openings. Keep door open as
cooking temperature, reduce heat
immediately to lowest setting that
will keep it cooIdng,
o Use residual heat with surface
Cooking whenever possible. For
example, when cooking eggs in the
shell, bring water and eggs to boil,
then turn to OFF position and Cover
with lid to complete the cooking.
short a time as possible if it is
opened.
e Be sure to wipe up excess spillage
before starting the self-cleaning
operatiom
oCookcomplete oven meals instead
ofjust one food item. Potatoes,
other vegetables, and some desserts
will cook together with a main-dish
_,Use correct heat for cooking task: casserole, meat loaf, chicken or
HI--for rapid boil (if time allows, roast. Choose foods that cook at the
do not use high heat to start), same temperature and in
approximately the same time.
MEDIUM HI--quick browning.
.... . _ . oUse residual heat in the oven
lvm_--sJow irymg, whenever possible to finish cooking
WARM--finish cooking most casseroles, oven meals, etc. Also
quantifies, simmer--double boiler add rolls or precooked desserts to
heat, finish cooking, and special for warm oven, using residual heat to
small quantifies, warm them.
LO--to maintain serving
temperature of most foods.
,oWhen boiling water for tea or
Coffee, heat only amount needed.
It is not economical to boil a
container full of water for one
or two cups.

Features of Your Range
JBP29G JB553G
JB570G JB571G

Feature Index
1 Oven Light Switch
(lets you turn interior oven light on and off)
2 Surface Unit Controls
Explained
on page
15
8,9
"ON" Indicator Light for Surface Units : 8
16
16, 17
17
16, 17
16
16
16
16
16, 17
4
8
8,9
9, 23
15
15, 23, 28
21-23, 28
18, 28
24
Model
JBP29G Model JB553G
o
25
24
3,5,30
15, 23
21,28
23
2
26
o
3
4Oven CANCEL button
(push it to cancel any oven operation)
5 Electronic Controls
Automatic Oven Timer
(turns your oven on and off for you automatically)
Oven Control and Thermostat
Clock
Minute/Second Timer
(lets you time any kitchen function, even when
the oven is in use)
Oven "On" Indicator
Electronic Display Panel
6 Set Knob
(lets you set oven temperature, clock timer
and HI or LO broil)
7 Cooktop Light Switch
8 Oven Vent (area may get hot during oven use)
9 Solid Disk Element Surface Unit
10 Sensi-Temp Surface Unit
It Cooktop
12 Oven Shelf Supports
13 Oven Shelves
(easily removed or repositioned on shelf supports)
14 Broiler Pan and Rack
15 Bake Element
16 Removable Oven Door
(easily removed for oven cleaning)
....17 Oven Door Gasket
18 Storage Drawer
19 Anti-Tip Bracket
20 Oven Interior Light
2t Broil Element
22 Cooktop Light .....
23 Model and Serial Numbers
24 Latch-Lock Lever
II
o
o
o @
• •
o
o
o
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o
o
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Models
JP570G
JB571G
o
a
o
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• •
• •
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1 2
• •

Surface Cooking
BeforeUshagYourCool¢ p
forthe First Time
The top working surface of solid
disk elements have a protective
coating which must be hardened
before using the elements for the
first time. To harden this coating,
the solid disk elements should be
heated without a pan for a short
period of time (regular elements
at HI setting and Sensi-Temp
element at maximum setting for
3 to 5 minutes).
There will be some smoke and
odor; this is normal° Heating of
the solid disk element will
change the stainless steel trim
rings to a gold color.
THE SOLID DISK ELEMENT
PROTECTIVE COATING MUST BE
HARDENED TOHELP PROTECI"
THE ELEMENT OVER ITS LIFE
General Information
About Solid Disk Elements
Using a solid disk element is quite
similar to using an electric coil,
with which you probably are
familiar. With both types of surface
units you will enjoy the cleanliness
of electricity and the benefits of
retained heat in the elements.
However, there are differences,
o Solid disk elements do NUF glow
red, even at HI setting..
* Solid disk elements reach
temperature a little slower, and
hold heat longer than conventional
elements. Solid disk elements have
very even heat distribution_ Since
solid disk elements hold heat
longer, you may wish to turn the
element off sooner, and take
advantage of the residual heat.
The amount of residual heat is
dependent upon the quantity and
type of food, the material and
thickness of the pan and the
setting used for' cooking,
• The ted dot in the center of the solid
disk element indicates built-in
tempeiature limiters that
automatically reduce the heat if a
pan boils dry, if the element is
turned on without a pan or if the
pan is not making enough contact
with the surface of the element,
The red dots will wear off with use
without affecting the perfotxnance
of the elements.
oThere is retained heat in the elemem
On boilovers, wait for element to
cool before cleaning element area.
* Solid disk element cooking takes
you a step closer to easier cleanup,
because the cooking surface is
sealed against spills and there are
no drip pans or burner box to clean,
*You must use proper fiat
bottomed cookware, not cookware
that is warped, convex, or concave.
Improper cookware will cause
unsatisfactory cooking results.
How to Set the Controls
Step 1: Grasp control knob and
push in A Step 2: Turn either clockwise or
counterclockwise to desired heat
settingl
Model JBP29G
Models JB553G, J-B570G, JB571G
Control must be pushed in to set
only from OFF position. When
control is in any position other
than OFF, it may be rotated
without pushing in.
Be sure you turn control to OFF
when you finish cooking. An
indicator light will gtow when
ANY heat on any surface unit is on.
Model JBP29G
m
III
Models JB553G, JB570G, JB571G

Inf'mite Heat Controls
Model JBP29G
Your surface units and controls
are designed to give you an infinite
choice of heat settings for surface
unit cooking.
At both OFF and HI settings, there
is a slight niche. When turning the
control knob to either of these
positions, you will feel the control
"click" into the niche,
Models JB553G, JB570G, JB571G
When cooking in a quiet kitchen,
you may hear slight "clicking"
sounds--an indication that the heat
settings you selected are being
maintained,
Switching heats to higher settings
always iesults in aquicker change
than switching to lower settings,
Cooldng Guide for
Using Heat Settings
HI--Bring water to boilo
MEDIUM HI--Fast fry, pan broil;
maintain fast boil on large amount
of food.
1VLED--Saute and brown; maintain
slow boil on large amount of food,
WARM--Cook after starting at HI;
cook with little water in covered
pan.
LO--Steam rice, cereal; maintain
serving temperature of most foods.
N(_rE:
1. At HI or MEDIUM HI, never
leave food unattended. Boilovers
cause smoking; greasy spitlovers
may catch fire.
2. At LO or WARM, melt
chocolate, butter on small unit,
Sensi-Temp TM Control
Models JB553G, JB570G, JB571G
This control allows you to pre-select
the desired temperature. To turn
the element ON, push in and turn
counterclockwise. You will feel a
"click" at the "off" position.
The automatic element senses
the temperature of the pan and
regulates it accolding to the
setting selected.
When turned on, the Sensi-Temp
element always begins with full
power, no matter where the dial
is set. When the temperature
corresponding to that setting has
been reached, the element cycles
OFF and ON to maintain the
selected setting automatically,
similar to your ovem Even when
the dial is set at minimum, the
element begins on full power until
the selected heat setting is reached.
The Sensi-Temp element will not
burn food when the correct setting
is selected. For example, baked
beans, chocolate and mashed
potatoes can be left on the Sensi-
Temp element without scorching or
burning. Food may dehydrate if left
on for tong periods of time, but the
heat sensing device will not let the
food or pan overheat beyond the
setting.
Cooktop temperatures increase
with the number of elements that
are on. With 3 or 4 elements
turned on, surface temperatures
are high, so be careful when
touching the cooktop.

Solid Disk Element Cookware Tips
For cooking on solid disk
elements, the use of appropriate
cookware is very important.
*Aluminum cookware conducts
heat faster than other metals.
* Cast iron and coated cast iron
containers are slow to absorb heat,
but gene:ally cook evenly at
minimum or medium heat settings.
o Glass cookware should be used
only as the manufacturer describes.
• Do not use a wire trivet or any
other kind of heat-retarding pad
between the cookware and the
element,
• Good pans have a thick, flat
bottom which absorbs the heat from
the element° The thick, flat bottom
provides good heat distribution
from the element to the food. This
cooking process requires little
water, fat or electricity.
* Pans with thin, uneven bottoms
do not adequately utilize the heat
coming from the element° The food
to be cooked may burn and require
more time and electricity. You
would also have to add more fat or
wate_
Pans with uneven bottoms are not
suitable.
• Don't use pans with rounded
bottoms, They don't have enough
contact with the solid disk element
to cook properly,
)
•Use pans of the correct diameter
only. They should be slightly larger
than the solid disk element so
spillovers will flow onto the
cooktop and not bake onto the
element. A damp cloth is sufficient
to remove the spill. Pans should not
overhang more than 1 inch beyond
the element.
• To optimize cooking time and
energy usage, you should use a
pan that is sized correctly for the
cooking process, with a well-fitted
lid to avoid evaporation loss, and
cook with as little water or fat as
possible° If the pan is too small,
energy is wasted and spillage can
flow onto the solid disk element_
• Place only dry pans on the solid
disk element. Do not place lids on
the element, particularly wet lids.
o Some special cooking procedures
require specific cookware such as
pressure cookers, deep fat fryers,
etc. All cook-ware must have flat
bottoms and be the correct size. The
cookware should also be covered,
if applicable to the cooking process°
oExcept in pressure cooking
with water and water bath canning,
canning pots should not extend more
than 1 inch beyond the surface of a
solid disk element and should have
fiat bottoms. When canning pots do
not meet this description, the use of
the maximum heat setting causes
excessive heat buildup and may
result in damage to the cooktop.
See "Home Canning Tips" on
page 12 for further information.
Tocheck how apan will perform on asolid disk element:
LPut 1inch of water into the pan.
2. Bring water to a boil and
observe the pattern of the bubbles
as the water comes to a boil.
3. A uniform pattern of bubbles
across the bottom of the pan
confirms a good heat transfer and
a good pot.
4. Bubbles localized in only a
portion of the bottom indicate
uneven contact of the pan to the
element, uneven heat transfer,
and an unsuitable pot.
I0

Surface Cooldng
Questions & Answers
Q. May I can foods and preserves
on my solid disk dements?
A. Yes, but only use containers
designed for canning purposes.
Check the manufacturer's
instructions and recipes for
pleserving foods Be sure canner
is fiat-bottomed and fits over the
center of solid disk element Since
canning generates large amounts
of steam, be careful to avoid burns
from steam or heat. Canning
should only be done on surface
units° Follow our iecommendations
in the Home Canning Tips section_
Q, Why does the solid disk
element smoke when Ifirst
turn it on?
A. This initial smoking is both
normal and necessary A rust
preventative is applied to each
element at the factory. When the
unit is turned on for the first time,
the coating will burn off the
element areas° This takes
approximately five minutes and
should be done without any pans
on the element. Otherwise, the
coating wil! stick to the pan_
Q. Why is the cooktop hot to
the touch?
A. More heat is transferred to the
cooktop by the solid disk elements
than by conventional coils because
the elements are clamped securely
to the cook-top. This, of course,
eliminates spil!overs from getting
inside the cooktop chassis_ The
secret to keeping the cook-top
comfmtably cooler is to turn the
cooktop on only after the cookware
and its contents are placed on the
element. More heat will then be
tmnsfeired to the cookwaze and the
food rather than the cooktop. The
cooktop temperature will not cause
damage to the cabinets, countertops
or cookware,
Q. Why am I overcooking my
food with the new solid disk
elements?
A. The solid disk elements are
very energy-efficient and retain
heat much longer than the coil
elements, Food wilt boil or fly
three to five minutes after the
controls are turned off. We
recommend that you begin cooking
at lower settings than you have in
the past and gradually increase or
decrease heat as desiled. The
energy savings are significant°
Q. Why does it take a long time
to cook my food?
A. It doesn't. The extra time it
takes compared to the conventional
coil element is measured in seconds,
not minutes. These few seconds are
due to the greater mass ofthe element°
If the food is cooking slowly, it is
because the pots and pans are warped
or have an uneven bottom surface.
If flat bottom pots and pans are
used, cooking performance of the
solid disk element closely parallels
that of the coil element with less
energy consumption.
Q. Can Iuse special cooking
equipment, like an oriental wok,
on my solid disk elements?
A. Cookware without flat surfaces
is not recommended° The life of
your solid disk elements can be
shortened and the range cooktop
can be damaged from the high heat
needed for this type of cooking_
Qo Brhy is the porcelain finish on
my containers coming off?.
A. If you select a heat setting
higher than required for the
container material, and leave it,
the finish may smoke, crack, pop,
or burn depending on the pot or
pan, Also, a too high heat for long
periods, and small amounts of dry
food, may damage the finish.
I1

Home Canning Tips
Canning should be done on
surface units only.
In surface cooking, the use of pots
extending more than 1-inch beyond
edge of cooking element's trim ring
is not recommended° However,
when canning with water-bath or
pressure canner, larger-diametei
pots may be used. This is because
boiling water temperatures (even
under pressure) are not harmful to
cooktop surfaces surrounding the
cooking element.
HOWEVER, DO NOT USE
LARGE DIAMETER CANNERS
OR OTHER LARGE DIAMETER
POTS FOR FRYING OR BOILING
FOODS OTHER THAN WATER.
Most syrup or sauce mixtures--and
all types of frying-- cook at
temperatures much higher than
boiling water. Such temperatures
could eventually harm cooktop
surfaces surrounding heating units.
Observe Following Points
in Canning
1. Be sure the canner fits over the
center of the cooking elemenL If
your range or its location does not
allow the canner to be centered on
the cooking element, use smaller-
diameter pots for good canning
results.
2. Flat-bottomed canners must be
used. Do not use canners with
flanged or rippled bottoms (often
found in enamelware) because they
don't make enough contact with the
solid disk dement and take too
long to boil water.
RIGHT WRONG
3. When canning, use recipes and
procedures from reputable sources.
Reliable recipes and procedures are
available from the manufacturer of
your canner; manufacturers of
glass jars for canning, such as Ball
and Kerr; and the United States
Department of Agriculture
Extension Service,
4. Remember that canning is a
process that generates large
amounts of steam, To avoid burns
from steam or heat, be careful
when canning°
NOTE: If your range is being
operated on low power (voltage),
canning may take longer than
expected, even though directions
have been carefully followed. The
process time will be shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for
fastest heating of large quantities of
water°
CAUTION:
Safe canning requires that
harmful microorganisms are
destroyed and that the jars are
sealed completely. When canning
foods in a water bath canner, a
gentle but steady boil must be
maintained continuously for the
required time. When canning
foods in a pressure canner, the
pressure must be maintained
continuously for the required
time.
Solid disk dements heat up and
cool down more slowly than
other conventional elements.
Because of this difference, after
you have adjusted the controls it
is very important to make sure
the prescribed boil or pressure
levels are maintained for the
required time.
The solid disk elements have
temperature limiters that help
prevent damage to the cooktop.
If the bottom of your canner is
not flat, the solid disk element
can overheat, triggering the
temperature Iimiters to turn the
unit off for a time. This will stop
the boil or reduce the pressure
in the canner.
Since you must make sure to
process the canning jars for
the prescribed time, with no
interruption in processing time,
you cannot can on solid disk
elements if the bottom of your
canner is not fiat enough.
12

Surface Cooking Guide
Suggested Heat Settings
Food
B_erag_
Cocoa
Coffee
Pereolam_pe
Breads
French Toast,
Pancakes,
Grilled Sandwich
Butter
Regular Element
Start at Setting Complete at Setting
WARM--heat milk. Cover LO--finish heating.
HI--bring water to perk.
MEDIUM HI--preheat
sk£1et 4-8 minutes
LO--allow about 5 to I0
minutes to melt.
HI--cover, bring water
to aboil
HI--cook until just starting
to sizzle
HI--melt fat, then WARM to
MED to brown. Add liquid.
Sensi-Temp TM Element
Bring to a boil at250. Heat milk at 200.
LO--maintain gentle but Place coffee in basket and water in pot. To
steady perk_ perk, set at 275. Tokeep hot, set at 175.
MEDIUM HI--finish
cooking. Preheat skillet 4 to5 minutes at 350-450,
add food.
150--allow about 5 to I0 minutes
to melL
Cereals
Cornmeal, Grits, LO to WARM--add cereal Bring water to a boil at225, add cereal and
Oatmeal and finish timing according time according to package directions.
to package directions.
Meat, Fish, Poultry
Bacon MEDIUM HI--finish Cook on 350-425.
Sausage Patties cooking.
Swiss Steak, LO to WARM--simmer Brown meat on 350, then switch to 175to
Pot Roast, braised until tender, covered. 200, simmer until tender.
HI--melt fat, then WARM to LO to WARM--cook until Brown chicken on 400, switch to 200 to
MED to brown chicken, covet, tender, finish cooking.
Hi--heat oil. MED to HI--maintain 425 or 475--to heat and maintain
temperature, temperature
HI--preheat skillet, then MEDIUM HI--brown meat Preheat ski!let and cook on 300-400.
grease lightly, and cook to desired
doneness Preheat skillet and cook on 425-475°
HI--bring liquid to LO to WARM--covered, 475--bring a large amount of water to boil,
steaming, cook until fork tender, then switch to 200-350 simmer.
(Water should slowly boil.)
For very large amounts
MED heat may be needed.
HI--bring salted water to
a boil in a covered utensil,
add pasta slowly so boiling
does not stop
Chicken, fried
Chicken, Shrimp
Deep-fried
l..amb Chops,
Hamburgers,
Link Sausage, pan-fried
Thin Steaks
Stewed Chicken,
Corned Beef,
Tongue, etc--
Simmering
Pastas
Macaroni,
Noodles,
Spaghetti
MEDIUM Hi--maintain a
rolling boa, cook until tender°
For large amounts, HI may
be needed to keep water at
rolling boil throughout
entire cooking time,
WARM--finish popping.
475--bring a large amount of water to boil,
add pasta and cook on 350.
Popcorn HI--heat, until popcorn 300--Place oil and popcorn in pan, cover
starts to pop, and cook until it stops popping,
[(continuednext page)_
B

Surface Cooking Guide (continued)
Suggested Heat Settings
Regular Element
Food Start at Setting Complete at Setting Sensi-Temp TM Element
Rice HI--cover, bring water to LO to WARM--cover, Add rice to water, cover, cook on 200
a boil. finish timing according to according topackage direetioes
package directions.
Chocolate LO to WARM--allow about 150q75--altow about 10to 15minutes to
10to 15 minutes to melt melt through.
through, stir to smooth.
Desserts
Candy WARM--COoL Follow recipe.
Pudding and WARM--cook according to Place ingredients in pan and cook following
Pie Filling package directions_ package directions on 200,.
Eggs
Cooked-in-Shell HI--cover eggs with cool OFF--time accordingly, Heat water on 200, cook 22 to 24 minutes.
water, bring to a boil. for soft-cooked 3 to 4
minutes or hard-cooked
t5 to 20 minutes.
Fried, Scrambled HI--melt butler, add eggs LO--stirring to desired Melt butter on 275, then add eggs.
doneness.
Poached HI--bring water to boil, add tO--finish cooking° Heat water on 250, add eggs, cook 3 to 5
eggs. minutes,
Sauces HI--melt fat. WARM--finish cooking_ Malt fat and cook on 20_.
Soup, Stews HI--heat up liquid, LO--simmet Heat and simmer on 200.
Vegetables
Fresh Hi--cover, bring salted WARM--cook 10-30 Place fresh vegetables in pan with water,
water to a boil. minutes, depending on cover and cook on 200..
tenderness of vegetable,
Frozen HI--cover, bring salted WARM--cook according to Place frozen vegetables in pan with water,
water and vegetables to a time on package, cover and cook at 225.
boil.
Fried Hi--preheat skillet and oil WARM--cook until desired Preheat skillet and oil at 275, add food and
or fat. tenderness is reached° cook until tender.
Deep-Fat Frying HI--heat oil. MED to HI--maintain Heat oil and fry food at 425-475, use a
temperature, candy thermometer to monitor temperamre_
In-Pouch HI--cover, bring water MED--fmish timing as Bring water to boil and cook at 225-25t)
to aboil., directed on package.
Saute MED--cook until desired
doneness is reached.
HI--heat oil or meltbutter;
addvegetables, Heat oil or melt butter on 200, then cook vegetables to desired doneness.
NOTE: Temperature and time are suggested guidelines only. Youmay vary them to suit your cooking habits and needs°
14

Using Your Oven
Before Using Your Oven
I. Look at the controls Be sure
you understand how to set them
properly. Read over the directions
for the Electronic Controls so you
understand how to use them.
2. Check oven interior; Look at
the shelves° Take a practice run at
removing and replacing thempmperly,
to give sure, sturdy support
3. Read over information and tips
that follow.
4. Keep this book handy so you can
refer to it, especially during the
first weeks of getting acquainted
with your range
Oven Shelves
The shelves are designed with stop-
locks so when placed correctly on
the shelf suppoits, they will stop
before coming completely out of
the oven and will not tilt when you
are removing food from them or
placing food on them_
When placing cookware on a shelf,
pull the shelf out to the "stop"
position• Place the cookware on
the shelf, then slide the shelf back
into the oven. This will eliminate
reaching into the hot oven.
Shelf Positions
The oven has four shelf supports--
A (bottom), B, C and D (top).
Shelf positions for cooking are
suggested on Baking and Roasting
pages.
Oven Light
The light comes on automatically
when the oven door is opened. Use
the switch on the upper control
panel to turn the light on and off
when the door is closed.
To remove the shelves from the
oven, pu/1 them toward you, tilt
front end upward and pull them out.
To replace, place shelf on shelf
support with stop-locks (curved
extension of shelf) facing up and
toward rear of oven. Tilt up front
and push shelf toward back of oven
until it goes past "stop" on oven
wall Then lower front of shelf and
push it all the way back.
15

Electronic Controls
Oven "On" Indicator
The word "ON" is displayed
when BAKE or BROIL button is
energized, goes out when oven
CANCEL button is pushed or when
oven burner shuts off automatically,
The oven operation is controlled
electronically. The following
instructions tell you how to operate
the electronic controls,
To Set the Clock
1, Push CLOCK button,
2. Turn SET knob to corTect time
of day, Clock is now set_ The clock
must be set to the correct time of
day for accurate automatic oven
timing operations_
To Set the
Minute/Second Timer
1. Push TIMER button,
2. Turn SET knob to desired
amount of time (up to 9 hours and
59 minutes) The Minute/Second
Timer will begin to count down
within a few seconds.
3. When time is up, the End-of-Cycle
Tone (3 long beeps) will sound and
the display will again show the time
of day.
Note: The Minute/Second Timer is
a reminder only and will not operate
the ovem
You can use the Minute/Second
Timer whether or not the oven is
being used_ The Minute/Second
Timer does not interfere with oven
operations.
To Caned the Timer
Push and hold TIMER button for
three seconds, This wil! clear the
Minute/Second Timer function,
ToBake
1. Push BAKE button,
2. Turn SET knob until desired
temperature is displayed.
A one-second beep will sound
when the oven has preheated to and
stabilized at selected temperature.
3. When finished baking, push
oven CANCEL button
Note: To recall what temperature
you have selected while the rising
temperature is being shown, push
and hold the BAKE button, The
selected temperature will be shown
while you hold the BAKE button.
The actual oven temperature will
be shown after a few seconds,
You can push the CLOCK button
to display time of day without
cancelling the oven operation,
You can change the selected
tempelature at any time by
pushing the BAKE button and
turning the SET knob_
To Broil
1. Push BROIL button_
2. Turn SET knob until your
choice of HI BROIL or LO BROIL
is visible in the display,
When finished broiling, push the
oven CANCEL button.
16

Automatic Oven Thner
The oven timer will automatically
start and stop your oven cooking or
self-cleaning operation for you
For automatic oven cooking:
1. Push COOK TIME button.
2, Turn SET knob to set length of
baking ti_me_
3. Push BAKE button.
4. Turn SET knob to set desired
temperature,,
When cook time is reached, the
End-of-Cycle Tone will sound and
the oven will turn off
During automatic cooking:
oYou can push the S'IOP TIME
button to fred out when the End-of-
Cycle Tone wil! sound and the oven
will turn off,
o You can push the CLOCK button
to display time of day without
cancelling the oven operation.
To Delay Starthlg an
Automatic Oven Operation
If a delayed cooking operation
is desired:
1. Push COOK TIME button_
2. Set length ofbakJng time with
SET [:nob.
3. Push STOP TIME button.
4. Turn SET knob to time of day
when baking should be completed.
Do not set a stop time that is tess
than the length of cooking time
plus the current time of day.
5. Push BAKE button°
6. Turn SET knob to desired
temperature.
When stop time is reached, the
End-of-Cycle Tone will sound and
the oven will turn off.
Caution: Never let food sit in the
oven for more than 4hours before
cooking starts. Room temperature
is ideal for the growth of hazmful
bacteria_ Be sure oven light is off
because heat from the bulb will
speed bacteria growth
Note: You can push the STOP
TIME button to find out when the
oven will turn off, Push and hold
the COOK TIME button to find out
when the oven will turn on_
If a delayed self-cleaning oven
operation is desired, see page 26.
How to Change
a Program
When a function has been
entered, you can recall what has
been programmed by pushing
the corresponding function
button° The messages in the
display show you which function
is currently being displayed.
While the function is displayed,
you can change it with the SET
knob° You can change any
programmed function at any
time°
Tones
End-of-Cycle Tone (3 long beeps--
one second on, one second off):
shows that a timed oven operation
has reached STOP TIME or that
the Minute/Second Timer has
counted down.
Attention Tone (series of short
beeps, 1/4-second on, 1/4-second
off, until proper response is given):
will sound if oven has only been
partially programmed. For example,
if you have selected a cook time but
no temperature, you will hear the
Attention Tone until you select a
temperature or push CANCEL.
Notification Tone (single, one-
second beep): indicates oven has
stabilized at selected temperature_
Key Tone (single, 1/10-second
beep): sounds when any button
is pushed.
Function Error Tone (series of
very rapid beeps, t/8-second on,
U4-second off): display will show a
failure code_ Cancel Function Error
Tone by pushing the CANCEL
button. If the Function Error Tone
starts again (after about 15 seconds),
call for service. Disconnect the range
electrical supply to stop the tone.
If the function error occurred
while you were programming the
Electronic Control, push the
CANCEL button and try again.
To Cancel the Tone,., If you don't
want an audible tone when you push
a button, you can eliminate the Key
Tone by pushing and holding the
CANCEL button until you hear a
short beep (in approximately two
seconds). To activate the tone again,
push and hold the CANCEL button
once more until you he_ a short
beep. Cancelling or activating the
tone should only be done when there
is no oven operation programmed_
Pushing the CANCEL button wilt
clear all functions except the Clock
and Minute/Second Timer.
17

Baking
How to Set Your Range
for Baking
I. Position the shelf or shelves in
the oven• If cooking on two shelves
at the same time, place shelves on
alternate shelf supports and stagger
food on them.
2. Close oven door,
3. Push the BAKE button and
turn the SET knob until desired
temperature is displaye& If
preheating is desired, do not put
food in the oven until a one-second
beep sounds to tell you the oven is
preheated°
4. Open door and place food in
oven on center of shelf. Allow at
least 2 inches between edge of
bakeware and oven wall or adjacent
cookware.
Closeoven doo_
6. Check food for doneness at
minimum time on recipe. Cook
longer if necessary. Push CANCEL
button and remove food,
Shelf lPos'ltions
Most baking is done on the second
shelf position 03) from the bottom_
When baking three or four items,
use two shelves positioned on the
second and fourth sets of supports
(B & D) from bottom of oven_
Bake angel food cakes on first shelf
position (A) fiom bottom of oven.
Baking Tips
* Follow a tested recipe and
measure the ingredients carefully°
If you are using a package mix.
follow label directions.
•Do not open the oven door during
a baking operation--heat wilt be lost
and the baking time might need to
be extended° This could cause poor
baking results. If you must open the
door, open it partially--only 3 or 4
inches--and close it as quickly as
possible_
•Do not disturb the heat circulation
in the oven with the use of aluminum
foilo If foil is used, place a small
sheet of it, about 10 by 12inches at
the most, on a lower shelf several
inches below the food._Do not place
foil on the oven bottom.
Common Baking Problems
and Possible Solutions
PIKS
Burning around edges
•Edges of crust too thin°
a Incorrect baking temperature_
Bottom crust soggy and unbaked
oAllow crust and/or filling to cool
sufficiently before filling pie shell.
• Filling may be too thin or juicy.
oFilling allowed to stand in pie shell
before baking. (Fill pie shells and
bake immediatelyo)
oIngredients and proper measuring
affect the quality of the crust. Use a
tested recipe and good technique.
Make sure there are no tiny holes or
tears in a bottom crust. "Patching"
a pie crust could cause soaking°
Pie filling runs over
oTop and bottom crust not well
sealed together°
oEdges of pie crust not built up
high enough.
oToo much filling.
o Check size of pie plate.
Pastry is tough; crust not flaky
oToo much handling.
oFat too soft or cut in too fine.
Roll dough lightly and handle as
little as possible.
CAKES
Cake rises higher on one side
•Batter spread unevenly in pan_
o Oven shelves not level _
oUsing warped pans_
Cakes cracking on top
oOven temperature too high.
o Batter too thick, follow recipe
or exact package directions,
* Check for proper shelfpositiono
Check pan size called for in recipe.
oImproper mixing of cake.
Cake falls
•Too much shortening, sugar or
liquid.
•Check leavening agent, baking
powder or baking soda to assure
freshness. Make ahabit to note
expiration dates ofpackaged
ingredients.
• Cake not baked long enough or at
incorrect temperature_
oIf adding oil to a cake mix, make
certain the oil isthe type and
amount specified.
Crust is hard
• Check temperature,
• Check shelf position.
Cake has soggy layer or streaks at
bottom
o Undermixing ingredients.
o Shortening too soft for proper
creaming.
oToo much liquid.
COOKIEN & BISCUITS
Doughy center; heavy crust on
surface
oChecktemperature.
•Check shelf position.
• Follow baking instructions
carefully as given in reliable recipe
or on convenience food package°
o Flat cookie sheets will give more
even baking results.. Don't overciowd
foods on a baking sheet.
- Convenience foods used beyond
their expiration date.
Browning more noticeable on
one side
e Oven door not closed properly,
check gasket seal,
•Check shelf position.
18

Guide
1. Aluminum pans conduct heat
quickly. For most conventional
baking, light, shiny finishes give best
results because they help prevent
overbrowning, For best browning
results, we recorrcmend dull bottom
surfaces for cake pans and pie plates,
2. Dark or non-shiny finishes and
glass cookware generally absorb
heat, which may result in dry, crisp
crusts. Reduce oven heat 25°E if
lighter crusts are desired. Rapid
browning of some foods can be
achieved by preheating cast iron
cookware.
3. Preheating the oven is not always
necessary, especially for foods
which cook longer than 30 to 40
minutes, For food with short
cooking times, preheating gives
best appearance and crispness.
4. Open the oven door to check
food as little as possible to prevent
uneven heating and to save energy.
Food
Bread
Biscuits (JA-in. thick)
Coffeecake
Corn bread or muffins
Gingerbread
Muffins
Popovers
Quick loaf bread
Yeast bread (2 loaves)
Plain rolls
Sweet rolls
Cakes
(without shortening)
Angel food
Jelly roll
Sponge
Cakes
Bundt cakes
Cupcakes
Fmitcakes
Layer
Laye_ chocolate
Shelf
Container Position
Shiny Cookie Sheet
Shiny Metal Pan with
satin-finish bottom
Cast Iron or Glass
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Muffin Pans
Deep Glass or Cast Iron Cups
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans
Shiny Oblong or Muffin Pans
B,C
B
B
B
B
B
B
A,B
B
Oven Time,
Temperature Minutes Comments
400°`475 ° [5-20
3500-400 °20-30
400%450 ° 20-40
350 ° 45-55
400°-425" 20-30
375° 45-60
350°-375 ° 45-60
375°`425 ° 45-60
375°-425 °I0-25
Canned, refrigerated biscuits take
2to4 minutes less time
Preheat east iron pan for crisp crust
Decrease about 5 minutes for muffin
mix, or bake at 450_ for 25 minutes,
then at 350°E for 10to 15 minutes
Dark metal or glass give deepest
browning
For thin rolls, Shelf B may be used.
Shiny Oblong or Muffin Pans
Aluminum Tabe Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
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
B 350°-375 °
A 325%375 *
B 375°-400 °
A325%350 _
A,B
B
A,B
B
B
325o-350 °
350*-375 °
_5o.300 o
350°-375 °
350"-375 o
20-30
30-55
10-15
45-60
45-65
20-25
2.-4 hrs
20-35
25-30
For thin rolls, Shelf B may be used.
Two-piece pan is convenient
Line pan withwaxedpaper.
Paper liners produce more moist
crOSLS.
Use 300°E and ShelfB for small or
individual cakes
Loaf ,Me_ or Glass Loafpans , B ,350 ° 40-60
Cookies
Brownies
Drop
Refrigerator
Rolled or sliced
Fruits,
Other Desserts
Baked apples
Custard
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
Puddings, Rice
and Custard
Glass or Metal Pan
Glass Custard Cups or Casserole
(set in pan of hot water)
Glass Custard Cups or
Casserole
B, C
B, C
B,C
B, C
i i ,, l
Pies
Frozen Foil Pan on Cookie Sheet A
Meringue Spread to crust edges B
One chest Glass or Satln-finlsh Metal A, B
Two crust Glass or Satin-finish Metal B
Pastry shell Glass or Satin-finish Metal B
"Miscellaneous I ................................
Baked potatoes ! Set on Oven Shelf B
Scalloped dishes [ Glass or Metal Pan B
Souffles ]Glass B
325°-350 °
350%400 °
400°`425 °
375°-400 °
350°-400°
300"-350_
25-35
10-20
6-12
7-12
30-60
30-60
325 °50-90
Bar cookies from mix use same dine.
Use Shelf C and increase temp
25_F to 50"E for more browning
Reduce temp. to 300°E for large
custard Cook bread or rice pudding
with custard base 80 to 90 minutes
400°`425 °
325°-350 °
400_-425 °
400°-425 °
450 °
325°-400 •
325o-375 a
300%350 °
45-70
I5-25
40-60
40-60
12-15
60-90
30-60
30-75
Large pies use 400°E and increase
time
To quickly brown meringue, use
400_ for 8 to 10minutes
Custard fillings require lower
temperature, longer time
Increasetime for large amount
or size
19

Roasting
Roasting is cooking by dry heat.
Tender meat or poultry can be
roasted uncovered in your oven.
Roasting temperatures, which
should be low and steady, keep
spattering to a minimum° When
roasting, it is not necessary to sear,
baste, cover, or add water to your
meat. Roasting is easy, just follow
these steps:
Step 1. Position oven shelf at
second from bottom position 03)
for small size roast (3 to 5 lbs.) and
at bottom position (A) for larger
roasts,
Step 2: Check weight of roasL
Place meat fat-side-up or poultry
breast-side-up on roasting rack in a
shallow pan. The melting fat will
baste the meat, Select a pan as
close to the size of meat as possible_
(Broiler pan with rack is a good
pan for this.)
Step 3: Push BAKE button and
turn SET knob until desired
temperature is displayed Check the
Roasting Guide for temperatures and
approximate cooking times.
Step 4: Most meats continue to
cook slightly while standing after
being removed from the oven. For
rare or medium internal aloneness,
you may wish to remove meat from
the oven just before it is done if it is
to stand 10 to 20 minutes while you
make gravy or attend to other foods.
If no standing is planned, cook
meat to suggested temperature_
Frozen Roasts
Frozen roasts of beef, pork,
lamb, etco, can be started without
thawing, but allow 15 to 25 minutes
per pound additional time (15
minutes per pound for roasts under'
5 pounds, more time for larger
roasts).
Thaw most frozen poultry before
roasting to ensure even donenesso
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow ditections given
on packer's label.
Roasting Guide
"t_ype
Meat
Tendercuts; rib, high quality
sirloin tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, pre-cooked
Hum, raw
*For boneless rolled roesmover 6-inches
thick, add 5 to l0 minutes per lb. to times
Oven
Temperature
325 °
325 °
325 °
325 °
325 °
325*
Internal
Doneness Temperature
Ra_:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
ToWarm:
Well Done:
Approximate Roasting Time
in Minutes per Pound
3to 5qbs. 6 to 8-tbs_
24-33 18-22
35-39 22_29
40-45 30-35
21-25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
35-45 30-40
I7-20 minutes per Ih (any weight)
Under 10lbs, 10 to 15-1bso
27-35 24-27
given above.
Poultry
Chicken or Duck
Chicken pieces
Turkey
325°
375°
325*
Well Done:
Well Done:
Well Done:
3to 5-tbs, Over 5 tbso
35-40 30-35
30-35
10to :tS-Ibs° Over 15Ibs.
18-25 !5_20
130°-140 *
150"-160 °
170°-I85 °
130°-140 o
150_-160 °
I70°-185 o
I70°-180 °
I70"-180 °
I15°-125 °
t70 °
!85"-190 °
t85"-190 °
ln thigh:
185"-190 °
20