GE JBP79 Training manual

Use and Care &Installation Guide
Self-Cleaning Radiant Range
Safety Instructions....................+ 5
Anti-Tip Device .................................3, 29,35
Operating Instructions, Tips
Aluminum Foil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18, 22–24
Clock and Timer . . . . . . . .
..........................15
Features........ti . . . . . . .........................6,7
Oven . . . . . . . . . . . . . . . . . . . ..................16-29
Baking.....ti.........fi... ............17, 18
Broiling . . . . . . . . . . . . . . . . .
..............24,25
Control Panel . . . . . . . . . . .
.....................14
Control Settings . . . . . . . . .....................15
Roasting . . . . . . . . . . . . . . . . ..............22,23
Self-Cleaning Instructions ..............26-29
Timed Baking . . . . . . . . . . . . .............19,20
Power Outage . . . . . . . . . .
.........................15
Surface Cooking . . . . . . . .
....................8-13
Canning Tips . . . . . . . . . . . . . ...................12
Control Settings . . . . . . . . ........................8
CooktopComparison................................8
Cookware Tips . . . . . . . . . .
.............10,11
Surface Cleaning . . . . . . . . .....................13
Sutiace Light . . . . . . . . . . . . . . ....................9
Care and Cleaning ...................29-32
Anti-Tip Device . . . . . . . .............................29
Problem Solver ......................36-38
ThermostatAdjustment–
Dolt Yourself . . . . . . . . . . . . . ..................21
More questions?...call
GEAnswerCenter” 817L1626.2171’M
InstallationMm.Hm.wm.H_.m ..33-35
Anti-Tip Device . . . . . . . .....................33,35
Flooring Under the Range .........................34
Levehng . . . . . . . . . . . . . . . . .........................35
Consumer Services . . .
. ..........39
Appliance Registration ..
.............................2
Important Phone Numbers .......................39
ModelandSerialLocation...........................2
Warranty . . . . . . . . . . . . . . . . ........Back Cover
I
Model- JBP79
Surface Light . . . . . . . . . . . . . ......................30
Door Removal . . . . . . . . . . . ........................31
Oven Light . . . . . . . . . . . . . . . .......................32
Radiant Cooktop . . . . . . . . . .......................13
Self-Cleaning Instructions ..................26-29
GE Appl..ances

Congratulations! You have just purchased one of the
most innovative and exciting products on the market
today. A great deal of research and technology has
gone into the development of this appliance and we
believe that by choosing GE, you have made a wise
investment that will provide years of enjoyment. With
this range you not only get the assurance of GE quality,
but many other exceptional features.
Quick Cooking Response
“ With radiant heating surface units you get fast,
uniform cooking. The heat cycles on and off to
maintain the temperature level.
QuickCleanrM Design
● Hard to clean cracks and crevices are eliminated.
The full-width glass ceramic cooktop is sealed to the
porcelain enamel spill proof frame. The raised edges
and recessed top contain spills.
Radiant Ceran@ Glass Cooktop
● This durable “glass ceramic” material is impact,
stain and scratch resistant. We guarantee the cooktop
(for 5 years) against discoloration, pattern wear-off and
breakage due to thermal shock.
QuickSet Self-Clean Oven Controls
● QuickSet controls make setting the self-clean cycle
easy. The controls also feature
htilow broil, digital time
and temperature display, a preheat signal and more.
Safety Features
● The four hot surface indicator lights let you know
which surface unit is turned on or still too hot to touch.
Soft “Sure Grip” Handle
● The cushioned handle enhances the styling of the
range while providing a comfortable grip and feel.
“Big View” Window
● An exclusive feature from GE, the big window
makes it easy to check baking progress without
opening the door.
Questions? Call the GE Answer Center@ consumer
information service. The GE Answer
Center@ is there
to help, 24 hours a day, seven days a week.
Call 800.626.2000.
HELP US HELP YOU...
Before using your range, Write down the model If you received
read this guide carefully. and serial numbers.
a damaged range...
It is intended to help you You’ll find them on a label
Immediately contact the dealer (or
operate and maintain your new behind the range door or behind
builder) that sold you the range.
range properly. the storage drawer.
Keep it handy for answers to
your questions.
If you don’t understand something
or need more help, write (include
your phone number):
Consumer Affairs
GE Appliances
Appliance Park
Louisville, KY 40225
These numbers are also on the
Save time and money.
Consumer Product Ownership
Before you request
Registration Card that came with
service . . .
your range. Before sending in
this card, please write these Check the Problem Solver in the
numbers here:
back of this guide. It lists causes of
minor operating problems that you
Model Number can correct yourself.
Serial Number
Use these numbers in any
correspondence or service calls
concerning your range.

IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
IMPORTANT SAFETY NOTICE
● The California Safe Drinking Water and Toxic
Enforcement Act
requires the Governor of
California
to publish a list of substances known to
the state to cause birth defects or
other
reproductive harm, and requires businesses to
warn customers of potential exposure to such
substances.
● The fiberglass insulation in self-clean ovens
gives off a very small amount of carbon
monoxide during the cleaning
cycle. Exposure
can be minimized by venting with an open
window or using a ventilation fan or hood.
● Fluorescent light bulbs contain mercury.
If your model has a surface light, you must
recycle the fluorescent light bulb according to
local, state and federal codes.
When using electrical appliances, basic safety
precautions should be followed, including the
following:
● Use this appliance only for its intended use
as described in this guide.
● Be sure your appliance is properly installed
a~d grounded by a qualified technician in
accordance with the provided installation
instructions.
.
Do not attempt to repair or replace any
part of your range unless it is specifically
recommended
in this guide. All other servicing
should be referred to a qualified technician.
● Before performing any service, DISCONNECT
THE
RANGE POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION PANEL
BY REMOVING THE FUSE OR SWITCHING
OFF THE CIRCUIT BREAKER.
AWARNIING—
All ranges can tip and injury could
result. To prevent accidental tipping
of the range,
attach it to the wall and
floor by installing the Anti-Tip device
supplied.
To check if the device is installed and
engaged properly, remove the kick
panel or
;toiage drawer and inspect the rear leveling
leg. Make sure it fits securely
into the slot.
If you pull the range out from the wall for any
reason, make sure the device is properly engaged
when you push the range back against the wall.
If it is not, there is a possible risk of the range
tipping over and causing injury if you or a child
stand, sit or
lean on an open door.
Please refer to the Anti-Tip device information
in this guide. Failure to take this precaution could
result in tipping of the
range and injury.
s Do not leave children alone-children should
not be left alone or unattended in an area where an
appliance is in use. They should never be allowed
to sit or stand on any part of the appliance.
* Do not allow anyone to climb, stand or hang on
the door, drawer or cooktop.
They could
damage the range and even tip it over, causing
severe personal injury.
● CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT
BE SXOREI) IN
CABINETS ABOVE A RANGE OR
ON THE
BACKSPLASH OF A RANGE-CHILDREN
CLIMBING ON TH13 RANGE TO REACH
ITEMS COULD BE
S13RIOUSLY INJURED.
● Do not store flammable materials in an oven or
near the cooktop.
Q Never wear loose-fitting or hanging garments
while using the appliance. Be careful when
reaching for items stored in cabinets over the
range. Flammable material could be ignited if
brought in contact with hot surface units or
heating elements and may cause severe bums.
● Use ordy dry pot holders—moist or
damp pot holders on hot surfaces may
result in burns from steam. Do not let
pot holders touch hot surface units or heating
elements. Do not use a
towel or other bulky cloth.
(continued next page)
3

●
●
●
●
IMPORTANT SAFETY INSTRUCTIONS
(continued)
For your safety, never use your appliance for
warming or heating the room.
DO NOT STORE OR USE COMBUSTIBLE
MATERIALS, GASOLINE
OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN
‘THE VICINITY OF THIS OR ANY OTHER
APPLIANCE.
Keep the hood and the grease filters
clean to maintain good venting and to
avoid grease fires.
Do not let cooking grease or other flammable
materials accumulate in or near the range.
B
A
s Do not use water on grease fires.
4 0 j’
Never pick up a flaming pan.
Turn the controls off. Smother a
flaming pan on a surface unit by covering the
pan completely with a well-fitting lid, cookie
sheet or flat tray. Use a multi-purpose dry
chemical or foam-type fire extinguisher.
Flaming grease outside a pan can be put out
by covering it with baking soda or, if available,
by using a multi-purpose dry chemical or
foam-
type fire extinguisher.
Flame in the oven can be smothered completely
by closing the oven door and turning the oven off
or by using a multi-purpose dry chemical or
foam-
type fire extinguisher.
● Do not touch the surface units, heating
elements or the interior surface of the
oven.
These surfaces may be hot enough to burn even
though they are dark in color. During and after
use, do not touch, or let clothing or other
flammable materials contact surface units, areas
nearby the surface units or any interior area of the
oven; allow sufficient time for cooling, first.
Potentially hot surfaces include the cooktop,
areas facing the cooktop, oven vent opening,
surfaces near the opening, crevices around the
oven door and metal trim parts above the door.
Remember: The inside surface of the oven may
be hot when the door is opened.
. When cooking pork, follow the directions
exactly and always cook the meat to an internal
temperature of at least 170°F. This assures that,
in the remote possibility that trichina may be
present in the meat, it will be killed and the meat
will be safe to eat.
Oven
. Stand away from the range when opening the
oven door. 130t air or steam which escapes can
cause
burns to hands, face and/or eyes.
● Do not heat unopened food containers.
Pressure could build Up and the container could
burst, causing an injury.
● Keep the oven vent duct unobstructed.
● Keep the oven free from grease
buildup.
s Place the oven shelf in the desired position
while the oven is cool. If the shelves must be
handled when hot, do not let pot holder contact
the heating elements.
● Pulling out the shelf to the shelf stop is a
convenience in lifting heavy foods. It is also
a precaution against burns from touching hot
surfaces of the door or oven walls.
● When using cooking or roasting bags in the
oven, follow the manufacturer’s directions.
● Do not use your oven to dry newspapers.
If overheated, they can catch on fire.
c Do not use oven for a storage area. Items stored
in an oven can ignite.
● Do not leave paper products, cooking utensils,
or food in the oven when not in use.
Self-Cleaning Oven
Q Do not clean the door gasket. The door gasket is
essential for a good seal. Care should be taken not
to rub, damage or move the gasket.
● Do not use oven cleaners. No commercial oven
cleaner or oven
liner protective coating of any kind
should be used in or around any part of the oven.
Residue from oven cleaners will damage the inside
of the oven when the self-clean cycle is used.
● Clean only parts listed in this Use and
Care Guide.
● Before self-cleaning the oven, remove the broiler
pan, grid and other cookware.
● Be sure to wipe up excess spi~age before
starting the self-cleaning operation.
● If the self-cleaning mode malfunctions, turn the
oven off and disconnect the power supply. Have it
serviced by a qualified technician.
4

Cooktop and Radiant Surface Units
a
● Use proper pan size-Select
~>- cookware having flat bottoms
,~ large enough to cover the selected
●
●
●
●
●
●
●
surface unit. The use of undersized cookware
will expose a portion of the surface unit to direct
contact and may result in ignition of clothing.
Proper relationship of the cookware to the surface
unit will also improve efficiency.
Never leave the surface units unattended at
high heat settings. Boiiovers cause smoking and
greasy spillovers that may catch on
ilre.
Do not operate the radiant surface units if
the glass is broken. Spillovers or cleaning
solution may penetrate a broken cooktop and
create a risk of electrical shock. Contact a
qualified technician immediately should your
glass cooktop become broken.
Avoid scratching the glass cooktop.
The cooktop can be scratched with items
such as sharp instruments, rings or other
jewelry and rivets on clothing.
Never use the glass cooktop surface as a
cutting board.
Do not place or store items that can melt
or catch fire on the glass cooktop, even when
it is
not being used.
Be careful when placing spoons or other
stirring utensils on glass cooktop surface
when it is
in use. They may become hot and
could cause burns.
To minimize the possibility of burns, ignition
of flammable mat&ials, and spillage, th~handle
of a container should be turned toward the center
of the range without extending over nearby
surface units.
Always turn the surface units off before
removing the cookware.
Keep an eye on foods being fried
a~ high or
medium high heat settings.
When flaming foods are under the hood, turn
the fan off. The fan, if operating, may spread
the flame.
Foods for frying should be as dry as possible.
Frost on frozen foods or moisture on fresh foods
can cause hot fat to bubble up and over the sides
of the pan.
Use little fat for effective shallow or deep-fat
frying. Filling the pan too
full of fat can cause
spillovers when food is added.
If a combination of oils or fats will be used
in frying, stir together before heating, or as fats
melt slowly.
Always heat fat slowly, and watch as it heats.
Use a deep fat thermometer whenever
possible to prevent overheating fat beyond
the smoking point.
Clean the cooktop with caution. If a wet
sponge or cloth is-used to wipe spills on a hot
surface unit, be careful to avoid steam bums.
Some cleaners can produce noxious fumes if
applied to a hot surface.
When the cooktop is cool, use only Cook Top
Cleaning Creme brand cleaner to clean the
cooktop.
. Use care when touching the cooktop. The glass
surface of the cooktop will retain heat after the
controls have been turned off.
● To avoid possible damage to the cooking
surface, do not apply
Cook Top Cleaning Creme
to the glass surface when it is hot.
● After cleaning, use a dry cloth or paper towel to
remove all Cook Top Cleaning Creme residue.
● Read and follow all instructions and warnings
on Cook Top Cleaning Creme labels.
SAVE THESE
INSTRUCTIONS
5

FEATURES OF YOUR RANGE
e----
Broiler Pan and Grid
1
JBP79 (appearance may vary)
6

Explained
Feature Index
on page
1 Storage Drawer 3, 32
2 Anti-Tip Device See the Installation Instructions.
3,29,33
3 Broil Element
4 Oven Door Latch Use for self-cleaning only.
24, 26, 31
17, 19,22,24, 27-29
5 Hot Surface Indicator Lights
9
6 Radiant Surface Units 5,8-13
7 Surface Unit “On” Indicator Lights
8
8 Surface Light 9,30
9 Surface Unit Control Knobs 8,9
10 Oven Light Switch
16
11 Oven Control, Clock and Timer
14, 15
12 Surface Light Switch
9
13 Dual Surface Unit Switch
9
14 Broiler Pan and Grid
Do not clean in the self-cleaning oven. 4,22, 24,26, 32
15 Oven Vent
30
16 Glass Ceran Cooktop 5, 13
17 Model and Serial Number Location
2
Located behind the range door or behind the storage drawer.
18 Oven Interior Light
16, 26, 32
Comes on automatically when door is opened.
19 Oven Shelf Supports 16, 17, 22,25
Shelf positions for cooking are suggested in
the Baking, Roasting and Broiling sections.
20 Oven Shelf with Stop-Locks 4, 16-18,20,26,32
21 Bake Element May be lifted gently for wiping oven
floor.
26, 31
I
22 “Big View” Window
19, 30
23 Lift-Off Oven Door with Broil Stop Position
4, 24, 26, 31
Easily removed for cleaning.
24 Oven Door Gasket
4, 26, 31
25 “Sure Grip” Handle
31
26 Anti-Tip Label

HOW DOES THIS COOKTOP COMPARE
TO YOUR OLD ONE?
This new range has a Radiant Glass Ceramic cooktop. The following information will help you understand
The radiant cooktop works differently than any other the differences between the Radiant Cooktop and any
type, as to how it conducts heat and how it interacts other type you may have owned in the past.
with different types of cookware.
Type of Cooktop
Radiant
(Glass Ceramic)
Cooktop
o
Electric Coil
@
“;3
)
.-
Sol~Disk
0
( ,2. \
\
/’
/
Gas Burners
*
—
~ –>
Description
Electric coils
under a glass-
ceramic cooktop.
High frequency
induction coils
under a glass
surface.
Flattened metal
tubing containing
electric resistance
wire suspended
over a drip pan.
Solid cast iron
disk sealed to the
cooktop surface.
Regular or sealed
gas burners use
either LP gas
or natural gas.
How it Works
Heat travels to the glass surface and then to the cookware, so pans must be flat on
the bottom for good cooking results. The glass cooktop stays hot enough to
continue cooking after it is turned off. Remove the pan from the surface unit if
you want cooking to stop.
Pans must be made of ferrous metals (metal that attracts a magnet). Heat is
produced by a magnetic circuit between the coil and the pan. Heats up right
away and changes heat settings right away, like a gas cooktop. After turning the
control off, the glass cooktop is hot from the heat of the pan, but cooking stops
right away.
Heats by direct contact with the pan and by heating the air under the pan. For best
cooking results, use good quality pans. Electric coils are more forgiving of
warped pans than radiant or solid disks. Heats up quickly but does not change
heat settings as quickly as gas or induction. Electric coils stay hot enough to
continue cooking for a short time after they are turned off.
Heats by direct contact with the pan, so pans must be flat on the bottom for good
cooking results. Heats up and cools down more slowly than electric coils. The
disk stays hot enough to continue cooking after it is turned off. Remove the pan
from the solid disk if you want the cooking to stop.
Flames heat the pans directly. Pan flatness is not critical to cooking results, but
pans should be well balanced. Gas burners heat the pan right away and change
heat settings right away. When you turn the control off, cooking stops right away.
SURFACE UNIT CONTROLS
At both OFF and HI positions, there is a slight niche
Switching heats to higher settings always shows a
so control “clicks” at those positions; the word HI
quicker change than switching to lower settings.
marks the highest setting; the lowest setting is the
word LO. In a quiet kitchen you may hear slight
“clicking” sounds during cooking, indicating heat
settings selected are being maintained.
How to Set the Controls
1. Push the control knob in.
The control must be pushed in to set only from
2. Turn either clockwise or
the OFF position. When the control is in any
counterclockwise to the
position other than OFF, it maybe turned without
desired heat setting.
pushing in.
Be sure you turn the control knob to OFF when you
finish cooking.
The surface unit “on” indicator light will glow
when ANY surface unit is on.
8

Dual Surface Unit Switch
The right front surface unit has 2 cooking sizes to
select from so you can match the size of the unit to
the size of the cookware you are using.
To use the large (9-inch) surface unit, push in the
right portion of the COIL SIZE switch next to the
control knob. Push in and turn the control knob to
the desired setting.
To use the
small (6-inch) surface unit, push in the left
portion
of the COIL SIZE switch. Push in and turn the
control knob to the desired setting.
ml
00
Light Over the Surface Units
SURFACE
LIGHT
The switch must be pushed, held for several seconds,
and released for the light to come on.
H
o
Cooking Guide for Using Heat Settings
Hi—Quick start for cooking; brings water to a boil.
Medium High—(Setting halfway between HI and
MED) Fast fry, pan broil; maintains a fast boil on
large amounts of food.
MED—Sautd and brown; maintains a slow boil on
large amounts of food.
Medium Low—(Setting halfway between MED and
LO) Cook after starting at HI; cooks with little water
in covered pan.
LO—Steam rice, cereal; maintains serving
temperature of most foods. Slow cooking and
simmering.
Cooktop temperatures increase with the number
of surface units that are on. With 3 or 4 units
turned on, surface temperatures are high so be
careful when touching the cooktop. The hot surface
indicator light will remain lit after the surface unit
is off until the surface is cool enough to touch.
NOTE:
● At HI, Medium High settings, never leave food
unattended.
Boilovers cause smoking; greasy
spillovers may catch fire.
. At Medium Low, LO settings, melt chocolate and
butter on small surface unit.
c When a surface unit is turned on, the unit can be
seen glowing red within a few seconds. The red
glow will turn on and off (cycling) to maintain the
selected heat setting. With poor cookware, you will
see frequent cycling of the unit off and on. Good,
flat cookware will minimize the cycling. See the
Surface Cookware Tips section.
● It is safe to place hot cookware from the oven or
surface on the glass ceramic surface when it is cool.
Medium
Low
OFF
LO
\
—
*’
‘ a)
“
HI
/
—
‘ wMedium
//l\ \
High
MED
Appearance may vary
9

~pes of Cookware
The following information will
cookware which will give good
SURFACE COOKWARE TIPS
help you choose
performance.
Stainless Steel:
highly recommended
Especially good with a sandwich clad bottom. The
sandwich bottom combines the benefits of stainless
steel (appearance, durability, and stability) with the
advantages of aluminum or copper (heat conduction,
even heat distribution).
Aluminum: heavy weight recommended
Good conductivity. Aluminum residues sometimes
appear as scratches on the cooktop, but can be
removed if cleaned immediately. Because of its
low melting point, thin weight aluminum should not
be used.
Copper Bottom:
Good performance, but copper may leave residues
which can appear as scratches. The residues can be
removed, as long as the cooktop is cleaned
immediately. However, do not let these pots boil dry.
Overheated metal can bond to glass cooktops.
An overheated copper pot will leave a residue that
will permanently stain the cooktop.
Porcelain/enamel:
Good performance only with a thick, flat, smooth
bottom. Avoid boiling dry, as porcelain can melt and
fuse to the surface.
Glass-ceramic: not recommended
Poor performance. May scratch the surface. Usable,
but not recommended.
Stoneware: usable, but not recommended
Poor performance. May scratch the surface.
Cast Iron: usable, but not recommended
Poor performance. May scratch the surface.
●
n
=
●
/, ,
.,
~“ -
Do not use pans with rounded
●
bottoms. They don’t have
enough contact with the surface
unit to cook properly.
For best cooking results, you
should use a pan that is sized
correctly for the recipes, 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
s~illa~e can flow
onto the
glas~ co~king surface.
“ Use pans with bottoms that do not extend beyond
the surface unit.
*
Place only dry pans on the
surface units. Do not place lids
on the surface units, particularly
wet lids.
We recommend that you use
only a flat-bottomed wok.
They are available at your
local retail store. The bottom
of the wok should have the
same diameter as the surface
unit to ensure proper contact.
Do not use woks that have
support rings. This type of
wok will not heat on radiant
surface units.
s Some special cooking procedures require specific
cookware such as pressure cookers, deep fat fryers,
etc. All cookware must have flat bottoms and be the
correct size. The cookware should also be covered,
if applicable to the cooking process.
10

How to Check Pan Performance
Use of correct cookware can affect the cooking
performance and cleaning of your cooktop.
The correct cookware reduces the temperature of
P“-
the cooktop surface and minimizes the chance of
spillovers burning onto the cooktop.
Pans with rounded,
You must use pans with perfectly flat bottoms.
Some pans may have curved or rounded bottoms or
may be warped. If you are unsure of the flatness of
your pans you may do this quick test.
Turn your pan upside
down on the countertop,
place a ruler flat against
the pan surface. The
bottom of the pan and the
(
straight edge of the ruler
should fit flush against each other all the way across.
Turn the ruler a
full 360 degrees, checking for any
space between the ruler and the bottom of the pan.
curved, ridged or warped bottoms
are not recommended.
Another simple test to determine even heat distribution
across the cookware bottom is to put one inch of water
in the pan. Bring the water to a boil and observe the
location of bubbles as the water starts to boil. Good
flat cookware will have an even distribution of bubbles
over the bottom surface area of the pan. Bubbles
localized in only a portion of the bottom indicate
uneven contact of the pan to the surface unit, uneven
heat transfer or an unsuitable pan.
Use pans that match the diameter of the surface
unit. Cooking performance will not be as good if
the cookware is either smaller or larger than the
surface unit.
CAUTION
OFF CENTER
\
● Never cook directly on the glass.
●
●
Always place the pan in the
center of the surface unit you
are cooking on.
Do not slide cookware
across the cooktop because
it can scratch the glass—
the glass is scratch
resistant, not scratch proof.
Do not use the surface as a
cutting board.
Deep Fat Frying
Do not overfill cookware with fat that may spill over
when adding food. Frosty foods bubble vigorously.
Watch food frying at high temperatures. Keep range
and hood clean from grease.
Wok Cooking
We recommend that you use only a flat-bottomed
wok. They are available at your local retail store.
11

HOME CANNING TIPS
Canning should be done on the cooktop only.
HOWEVER, DO NOT USE LARGE DIAMETER
Pots that extend beyond 1 inch of the surface unit
CANNERS OR OTHER LARGE DIAMETER POTS
circle are not recommended for most surface cooking. FOR FRYING OR BOILING FOODS OTHER
However, when canning with water-bath or pressure THAN WATER. Most syrup or sauce mixtures—and
canner, larger-diameter pots may be used. This is
all types of frying—cook at temperatures much higher
because boiling water temperatures (even under
than boiling water. Such temperatures could
pressure) are not harmful to the cooktop surfaces
eventually harm the glass cooktop surfaces.
surrounding the surface units.
Observe the Following Points in Canning
1. Be sure the canner fits over the center of the 3. When canning, use recipes and procedures from
surface unit. If your cooktop or its location reputable sources. Reliable recipes and procedures
does not allow the canner to be centered on the are available from the manufacturer of your canner;
surface unit, use smaller diameter pots for good manufacturers of glass jars for canning, such as
canning results.
Ball and Kerr; and the United States Department of
2. Flat-bottomed canners must be used. Do not use Agriculture Extension
Service.
canners with flanged or rippled bottoms (often 4. Remember that canning is a process that generates
found in enamelware) because they don’t make large amounts of steam. To avoid burns from steam
enough contact with the surface units and take or heat, be careful when canning.
too long to boil water.
NOTE: If your house has low voltage, canning may
RIGHT WRONG take longer than expected, even though directions
have been carefully followed. The process time will
n
be shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for fastest heating
of
larsze quantities of water.
Flat-bottomed canners are required for
U1
glass cooktops.
CAUTION: Since you must make sure to process the canning
Safe canning requires that harmful micro-
organisms are destroyed and that the jars are
sealed completely. When canning
f“oods in a water-
bath canner, a gentle but steady boil must be
jars for the prescribed time, with no interruption
in processing time, you cannot can on any of
the cooktop surface units if your canner is not
flat enough.
maintained for the required time. When canning
foods in a pressure canner, the pressure must be
maintained for the required time.
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 cooktop surface units have temperature
limiters that prevent the glass cooktop from getting
too hot. If the bottom of your canner is not flat, the
surface unit can overheat, triggering the
temperature limiters to turn the unit off for a time.
This will stop the boil or reduce the pressure in
the canner.
What is a Temperature Limiter?
Every radiant surface unit has a Temperature
Limiter. The Temperature Limiter protects the
glass-ceramic surface from getting too hot.
The Temperature Limiter may turn off the
elements if:
● The pan boils dry.
. The pan bottom is not flat.
c The pan is off center.
. There is no pan on the unit.
12

Glass Ceramic Cooktop Cleaning
Cleaning of glass ceramic cooktops is different from
cleaning a standard porcelain finish. To maintain and
protect the surface of your new
glass ceramic cooktop
follow these basic steps.
DAILY CLEANING: Use only Cook Top Cleaning
Creme on Glass Ceramic.
For normal, light soil:
1. Rub a few drops (less is better) of Cook Top
2.
Cleaning Creme onto soiled area using a damp
paper towel. Buff with a dry paper towel until all
soil and creme are removed. Frequent cleaning
leaves a protective coating which is essential in
preventing scratches and abrasions.
Clean surface with Cook Top Cleaning Creme
after each use.
For heavy, burned on soil:
1.
2.
3.
4.
5.
Apply a few drops of Cook Top Cleaning Creme
to the (cool) soiled area.
Using a damp paper towel. rub creme into the
burned on area. As with any burned on spill, this
may require some good old fashioned elbow grease.
Carefully scrape soil with razor scraper. Hold
scraper at a 30° angle against the ceramic surface.
If any soil remains, repeat the steps listed above.
For additional protection, after all soil has been
removed, polish the entire surface with the Cook
Top Cleaning Creme.
Buff with a dry paper towel.
NOTE:
. Using a razor scraper will not damage the surface
if the 30° angle is maintained,
Be sure to use a new, sharp razor scraper.
Do not use a dull or nicked blade.
Store the razor scraper out of reach of children.
SPECIAL CARE: Sugary spillovers (such as jellies,
fudge, candy syrups) or melted plastics can cause
pitting of the surface of your cooktop (not covered by
the warranty) unless the spill is removed while still
hot. Special care should be taken when removing
hot substances. Follow these instructions carefully
and remove soil while spill is still hot.
1.
2.
3.
Turn off all surface units affected by the spillover.
Remove hot pans.
Wearing an oven mitt, hold the
razor scraper at a 30° angle to the
cooktop and scrape hot spill to a
,> - ;
cool area outside the surface unit.
d
/
.>
. .
i
With the spill in a cool area, use a dry paper towel to
remove any excess. Any spillover
re-maining should
be left until the surface of the cooktop has cooled.
Do not continue to use the soiled surface unit until
all
of the spillover has been removed. Follow the steps
under Heavy Soil to continue the cleaning process.
COOKTOP SEAL: To clean the cooktop seal let a
wet cloth rest on it for a few minutes. then wipe clean.
Use a mild detergent if needed. Do not use a knife or
any sharp object on the seal because it will cut or
damage it.
GENERAL INFORMATION: As the Cook Top
Cleaning Creme cleans, it leaves a protective coating
on the cooktop surface. This coating helps to prevent
build-up of mineral deposits (water spots) and will
make future cleaning easier. Dishwashing detergents
remove this protective coating and therefore make the
cooktop more susceptible to staining.
To conveniently order more creme and/or
scrapers for cleaning your radiant range,
please call our toll free number:
National Parts Center
800-626-2002
Creme 10 oz.
# WB02X8273
Scraper
# WX5XI 614
Creme and scraper kit # WB64X5027
PRECAUTIONS
. Most cleaners contain ammonia, chemicals and
abrasives which can damage the surface of your
cooktop. Use only the Cook Top Cleaning Creme
for proper cleaning and protection of your glass
ceramic surface.
● If you slide aluminum or copper cookware across
the surface of your cooktop, they may leave metal
markings which appear as scratches. If this should
happen, use the razor scraper and Cleaning Creme to
remove these markings. Failure to remove these
residues immediately may leave permanent marks.
● Water stains (mineral deposits) are removable
using Cook Top Cleaning Creme or full strength
white vinegar.
● If pots with a thin overlay of aluminum, copper, or
enamel are allowed to boil dry, the overlay may
bond with the glass ceramic and leave a black
discoloration. This should be removed immediately
before heating again or the discoloration may be
permanent.
. Use of window cleaner may leave an iridescent film
on the cooktop. Cook Top Cleaning Creme will
remove this discoloration.
Read and follow all instructions and warnings
on Cook Top Cleaning Creme labels.

FEATURES OF YOUR OVEN CONTROL
1.
2.
3.
4.
5.
6.
7.
4 r
CLEAR
OFF
? ? ??
d
L ::
TIMER
CLOCK
STOP
ON/OFF
TIME
TIME
.
:
~;: .;7
COOK
TIME
I
CLEAIUOFF. Press this pad to cancel all
oven operations except clock and timer.
PROGRAM STATUS. Words light up in the
display to indicate what is in time display.
Programmed information can be displayed at any
time by pressing the pad of the operation you want
to see. For example, you can display the current
time of day while the timer is counting down by
pressing the CLOCK pad.
TIME DISPLAY. Shows the time of day, the times
set for the timer or automatic oven operation.
OVEN TEMPERATURE AND BROIL
DISPLAY. Shows the oven temperature or the
broil setting selected.
FUNCTION INDICATORS. Lights up to
show whether the oven is in the bake, broil or
self-
clean mode.
INCREASE. Short taps to this pad increase the
time or temperature by small amounts. Press and
hold the pad to increase the time or temperature by
larger amounts.
TIMER ON1OFF. Press this pad to select the timer
function. The timer does not control oven operations.
The timer can time up to 9 hours and 55 minutes.
To set the timer, first press the TIMER ON/OFF
pad. Then press the INCREASE or DECREASE
pad to change the time.
To cancel the timer, press and hold the TIMER
ON/OFF pad until the word “TIMER” disappears
from the display.
A
.
+
d) fib
8. CLOCK. Press this pad before setting the clock.
9.
10.
11{
12
13.
14.
To set the clock, first press the CLOCK pad.
Then press the INCREASE or DECREASE pad
to change the time of day. Press the CLOCK pad
to start.
STOP TIME. Use this pad along with the COOK
TIME or the CLEAN pad to set the oven to stop
automatically at a time you select.
COOK TIME. Press this pad for Timed Bake
operations.
AUTO SELF CLEAN. Press this pad to select
the self-cleaning function. See the Operating the
Self-Cleaning Oven section.
BROIL. Press this pad to select the broil function.
BAKE. Press this pad to select the bake function.
DECREASE. Short taps to this pad decrease
the time or temperature by small amounts.
Press and hold the pad to decrease the time or
temperature by larger amounts.
If “F-and a number” flash in the display and
the oven control signals, this indicates function
error code. If the function error code appears
during the self-cleaning function, check the oven
door latch—the latch handle may have been
moved, even if only slightly, from the latched
position. Make sure the handle is to the right as far
as it will go. Press the CLEAR/OFF pad. Allow
the oven to cool for one hour. If function error
code repeats, disconnect the power to the range
and call for service.
14

Clock
The clock must be set for the
automatic oven timing functions
to work properly. The time of day
cannot be changed during a Timed
Baking or a Self-Cleaning cycle.
To Set the Clock
n
1. Press the
CLOCK
CLOCK pad.
A
2.
+
v
3. Press the CL
Press the
INCREASE or
DECREASE pad to
set the time of day.
OCK pad to start.
Timer
The timer is a minute timer only.
The timer does not control
oven operations. The maximum
setting on the timer is 9 hours and
55 minutes.
To Set the Timer
J
1.
TIMER
ON/OFF
7
Press the TIMER The timer will start automatically
ON/OFF pad. within a few seconds of releasing
the pad.
The timer, as you are setting it,
Press the will display seconds until 1 minute
INCREASE or
is reached.
DECREASE pad to Then it will display minutes
set the amount of
and seconds until 10 minutes
time on timer. is reached.
After 10 minutes, it will display
hours (“HR” now appears in
display) and minutes until the
maximum time of 9 hours and
55 minutes is reached.
To Reset the Timer To Cancel the Timer
If “TIMER” is displayed, press the INCREASE or Press the TIMER ON/OFF pad until the word
DECREASE pad until the desired time is reached. “TIMER” disappears from the display.
If “TIMER” is not displayed, press the TIMER
pad first, then follow the instructions above to set
the timer.
Power Outage
After a power outage, when power
is restored, the display will flash
and time shown will no longer be
correct-for example, after a
5-
minute power interruption the
clock will be 5 minutes slow.
All other functions that were in
operation when the power went out
will have to be programmed again.
End of Cycle Tone
The end of cycle tone is a series
of 3 beeps followed by 1 beep
every 6 seconds. If you would like
to remove the signal that beeps
every 6 seconds, press and hold the
CLEAWOFF pad for 10 seconds.
To return the signal that beeps
every 6 seconds, press and hold the
CLEAR/OFF pad for 10 seconds.
Display Messages
If “door” appears in the display,
the door latch handle is not moved
all the way to the right. Move the
latch handle and cleaning will
start. If “LOCK” appears in the
display, the oven door is in the
locked position. BAKE, BROIL
and COOK TIME cannot be set if
the door is in the locked position.
15

USING YOUR OVEN
Before Using Your Oven
1. Look at the controls. Be sure you understand
3. Read over the information and tips that follow.
how to set them properly. Read over the directions 4. Keep this guide handy so you can refer to it,
for the Oven Controls so you understand how to especially during the first weeks of using your
use them. new range.
2. Check the oven interior. Look at the shelves.
Take a practice run at removing and replacing
them properly, to give sure, sturdy support.
Oven Shelves
The shelves are designed with
stop-locks so that when placed
correctly on the shelf supports,
they will stop before coming
completely out from the oven, and
will not tilt when removing food
from or placing food on them.
When placing cookware on a shelf.
pull the shelf out to the bump on the
shelf support. Place the cookware
on the shelf, then slide the shelf
back into the oven. This will
eliminate reaching into the hot oven.
To remove a shelf from the oven,
pull it towards you, tilt the front
end upward and pull it out.
To replace, place the shelf on the
shelf support with the stop-locks
(curved extension of the shelf)
facing up toward the rear of the
oven. Tilt up the front and push
the shelf toward the back of the
oven until it goes past the bump
on the shelf support. Then lower
the front of the shelf and push it
all the way back.
Shelf Positions
The oven has 4 shelf supports as identified in this
illustration as A (bottom), B, C and D (top).
Shelf’ positions for cooking are suggested in the
Baking, Roasting and Broiling sections.
- 1/ ~
L
s+’
-:
Oven Light
The light comes on automatically when the oven
door is opened.
Use the switch to turn the
light on and off when the
door is closed.
OVEN
LIGHT
H
o
16

Do not lock the oven door with the latch during If you think an adjustment is necessary, see the Adjust
baking. The latch is used for self-cleaning only. the Oven Thermostat section. It gives easy Do
Zt
Your oven temperature is controlled very accurately
Yourself instructions on how to adjust the thermostat.
using an oven control system. We recommend that NOTE: When the oven is hot, the top and outside
you operate the range for a number of weeks using the
surfaces of the range get hot too.
time given on recipes as a guide to become familiar
with your new oven’s performance.
How to Set Your Range for Baking
To avoid possible burns, place the shelves in the The oven will start automatically. The word “ON”
correct position before you turn the oven on.
and “ 100°” will be displayed. As the oven heats up,
1. Press the BAKE pad. the display will show the changing temperature.
When the oven reaches the temperature you set, a
2. Press the INCREASE or DECREASE pad.
tone will sound.
The last oven set temperature appears in the 3. Press the CLEAIUOFF pad when baking is finished
display. Continue pressing until the desired
and then remove the food from the oven.
temperature is displayed.
To change the oven temperature during the
BAKE cycle, press the BAKE pad and then
the INCREASE or DECREASE pad to get the
new temperature.
Oven Shelves
Arrange the oven
shelf or shelves in
the desired locations
while the oven is
cool. The correct
shelf position
depends on the kind
of food and the
browning desired.
As a general rule,
// w
Type of Food
Shelf Position
Angel food cake
A
Biscuits or muffins B or C
I I
Cookies or cupcakes B or C
I I I
Brownies B or C
I I
I Layer cakes
B or C
place-most foods in the middle of the oven, on either Bundt or pound cakes
A or B
shelf ~ositions B or C. See the chart for su~~ested
shelf positions. B will be used more than C~”
Pies or pie shells B or C
Frozen pies
A (on cookie sheet)
I I
I Casseroles
B or C
I I I
Roasting A or B
Preheating
Preheat the oven if the recipe calls for it. Preheat means
For most casseroles and roasts, preheating is not
bringing the oven up to the specified temperature
necessary. For ovens without a preheat indicator light
before putting the food in the oven. To preheat, set the
or tone, preheat 10 minutes. After the oven is
oven at the correct temperature— selecting a higher
preheated, place the food in the oven as quickly as
temperature does not shorten preheat time.
possible to prevent heat from escaping.
Preheating is necessary for good results when baking
(continued next page)
cakes, cookies, pastry and breads.
1’7

BAKING
(continued)
Baking Pans Pan Placement
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.
● Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
● Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
. Glass baking dishes also absorb heat. When baking
in glass baking dishes, the temperature may need to
be reduced by
25°F.
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
Pans should not touch each other or the walls of the
oven. Allow 1- to 1 ‘/i-inch space between pans as well
as from the back of the oven, the door and the sides.
If you need to use two shelves, stagger the pans so
one is not directly above the other.
Baking Guides
When using prepared baking mixes, follow package recipe or instructions
for the best baking results.
Cookies
When baking cookies, flat cookie sheets (without
sides) produce better-looking cookies. Cookies baked
in a jelly roll pan (short sides all around) may have
darker edges and pale or light browning may occur.
Do not use a cookie sheet so large that it touches the
walls or the door of the oven. Never entirely cover a
shelf with a large cookie sheet.
For best results, use only one cookie sheet in the oven
at a time.
Pies Cakes
For best results, bake pies in dark, rough or dull pans When baking cakes, warped or bent pans will cause
to produce a browner, crisper crust. Frozen pies in foil uneven baking results and poorly shaped products.
pans should be placed on an aluminum cookie sheet A cake baked in a pan larger than the recipe
for baking since the shiny foil pan reflects heat away recommends will usually be crisper, thinner and drier
from the pie crust; the cookie sheet helps retain it. than it should
be. If baked in a pan smaller than
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
Aluminum Foil
Never entirely cover a shelf with aluminum foil.
This will disturb the heat circulation and result in
poor baking. A smaller sheet of foil may be used
to catch a spillover by placing it on a lower shelf
several inches below the food.
18

Don’t Peek
Set the timer for the estimated cooking time and do DO NOT open the door to check until the minimum
not open the door to look at your food. Most recipes time. Take advantage of the “Big View” window to
provide minimum and maximum baking times such monitor cooking progress. Opening the oven door
as “bake 30-40 minutes.” frequently during cooking allows heat to escape and
makes baking times longer. Your baking results may
also be affected.
TIMED BAKING
How to Time Bake
Do not lock the oven door with the latch NOTE: Before beginning, make sure the oven clock
during Timed Baking. The latch is used for
self- shows the correct time of day.
cleaning only. To set the clock,
first press the CLOCK pad. Press the
Your oven can be set to turn on and off automatically.
INCREASE or DECREASE pad until correct time of
day is displayed. Press the CLOCK pad to start.
How to Set Immediate Start and Automatic Stop
To avoid possible burns, place the shelves in 4.
the correct position before you turn the oven on.
The oven will turn on immediately and cook for a
selected length of time. At the end of Cook Time
the oven will turn off automatically.
n
1. Press the BAKE pad.
BAKE
A
2.
+
F7
c1
3.
COOK
TIME
Press the INCREASE or DECREASE
5.
pad until the desired temperature
is displayed.
6.
Press the INCREASE or DECREASE pad until the
desired length of baking time is displayed.
The oven will start automatically. The word “ON”
and “ 100°” will be displayed. The Cook Time will
begin to count down. As the oven heats up, the
display will show the changing temperature. When
the oven reaches the temperature you set, a tone
will sound. The oven will continue to cook for the
programmed amount of time, then shut off
automatically y.
At the end of Timed Baking, the display will show
“OHR:OO COOK TIME” and the oven will turn off.
The end of cycle tone will sound.
Press the CLEAR/OFF pad to clear the display if
necessary. Remove the food from the
oven:
Remember, foods that are left in the oven continue
cooking after the controls are off.
NOTE: Foods that spoil easily such as milk, eggs,
Press the COOK TIME pad.
fish, stuffings, poultry and pork should not be allowed
to sit for more than one hour before or after cooking.
Room temperature promotes the growth of harmful
bacteria. Be sure that the oven light is off because heat
from the bulb will speed harmful bacteria growth.

TIMED BAKING
(continued)
How to Set Delay Start and Automatic Stop
Quick Reminder
1. Press the BAKE pad.
2. Press the INCREASE or DECREASE pad to
select the oven temperature.
3. Press the COOK TIME pad.
4. Press the INCREASE or DECREASE pad to
set the length of Cooking Time.
5. Press the STOP TIME pad.
6. Press the INCREASE or DECREASE pad
until the desired Stop Time appears in the display.
To avoid possible burns, place the shelves in the
correct position before you program the oven.
You can set the oven control to turn the oven on
automatically, cook for a specific length of time
and turn off automatically.
n
1. Press the BAKE pad.
BAKE
‘A
2. Press the INCREASE or DECREASE
+
pad until “325°” is displayed.
v
D3. Press the COOK TIME pad.
COOK
TIME
A
4. Press the INCREASE pad until
“3HR:OO” appears in the display.
+A Cook Time of 3 hours now appears
in the display.
u
5. Press the STOP TIME pad. The
STOP
display prompts you to set the Stop
TIME Time you want. It also shows the
earliest Stop Time you can set.
In this example, “5:00”
and “STOP
TIME” appear in the display.
The control automatically sets the Stop Time by
adding the Cook Time to the time of day. In this
example, the time of day is 2:00 and the Cook
Time is 3 hours. Adding 3 hours to the time of day
equals
5:00.
A
6. Change Stop Time from 5:00 to 7:00
by pressing the INCREASE pad until
+
“7:00” and Stop Time appear in the
display. The words “DELAY TIMED
\ /
BAKE” appear in the display.
At
4:00, the oven will turn on automatically. The
word “ON” and “100°” will be displayed. The Cook
Time will begin to count down. As the oven heats
up, the display will show the changing temperature.
The oven will cook for the programmed three hours
and shut off automatically at
7:00.
7. At the end of Timed Baking, the display will show
“OHR:OO COOK TIME” and the oven will turn off.
The end of cycle tone will sound.
u
8. Press the CLEAIVOFF pad to clear the
CLEAR
display if necessary. Remove the food
OFF
from the oven. Remember, even
though the oven shuts off automatically,
foods continue cooking after the
controls are off.
NOTE: Foods that spoil easily such as milk, eggs,
fish, stuffings, poultry and pork should not be allowed
to sit for more than one hour before or after cooking.
Room temperature promotes the growth of harmful
bacteria. Be sure that the oven light is off because heat
from the bulb will speed harmful bacteria growth.
20