GE JBS02P Training manual

ElectricRange
IContents
Aluminum Foil 18 Door Removal 20
Anti-Tip Device 3,6,25,27 Light; Bulb Replacement 13,20
Appliance Registration 2Roasting 16
carmingTips 9 Roasting Guide 17
Care and Cleaning 20-23 Thermostat Adjustment 21
Cloc~Timer 12 Vent Duct 20
Consumer Services 31 Problem Solver 24
Energy-Saving Tips 5Safety Instructions 3-4
Features 6-7 Surfhce Cooking 8-11
Flooring under the Range 5Control Settings 8
..%. Installation Instructions 25-27 Cookware Tips 10,11
Leveling 5Warmnty Back Cover
.- Model and Serial Numbers 2
Oven 13-20
Baking 14
Baking Guide 15
Broiling 18
Broiling Guide 19
Continuous Cleaning 23 GEAnswer Center@
Control Settings 13 800.626.2000
Standard Clean models
JBS02P JBS16P
JBS03P JBS26GP
JBS03GP JBS26P
JBS16GP
Continous Clean models
JBC16GP
JBC26P
GEAppliances
+?-8JW

Help us help you...
Before using your oven,
read this book carefully.
Itis intended to help you
operate and maintain your new
oven properly.
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
Write down the model
and serial numbers.
You’ll find them on alabel on
the front of the oven behind the
oven door.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your oven. Before sending in
this card, please write these
numbers here:
Model Number
Serial Number
Use these numbers in any
correspondence or service calls
concemin~ Youroven.
If you received
adamaged oven...
Immediately contact the dealer
(or builder) that sold you the oven.
Save time and money.
Before you request
service...
Check the Problem Solver in the
If you need service... 4
To obtain service, see the
Consumer Services page in
the back of this book.
We’re proud of our service and
want you to be pleased. If for some
reason you are riot happy with the
service you receive, here are three
steps to follow for further help.
FIRST. contact the peot)le who
back of this book. It lists causes of A
serviced your appli;nce. Explain
minor operating problems that you why you are not pleased. In most
can correct yourself. cases, this will solve the problem.
NEXT, if you are still not pleased,
write all the details—including
your phone number—to:
Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville, KY 40225
FINALLY, if your problem is still
not resolved, write:
Major Appliance Consumer
Action Panel
20 North Wacker Drive
Chicago, IL 60606
-.
.W
,’

IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
K’
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
manual.
cBe sure your appliance is
properly installed and
grounded by aqualified
technician in accordance with the
provided installation instructions.
●Don’t attempt to repair
or replace any part of your
range unless it is specifically
recommended in this book. All
other servicing should be referred
to aqualified technician.
●Before performing any
service, DISCONNECTTHE
RANGE POWER SUPPLY
“ATTHE HOUSEHOLD
-DISTRIBUTIONPANEL
BY REMOVING THE FUSE
OR SWITCHING OFF THE
CIRCUIT BREAKER.
WARNING–AU
rangescan
tipand
injurycould
result To
prevent
accidental
tippingof the
range,attach
it to the wall
or floor by
.
installing the Anti-Tip device-
supplied (see Installation
Instructions). To check if the
Idevice is installed and engaged
properly, remove the drawer and
inspect the rear leveling leg.
Make sure it fits securely into the
slot in the device.
..,4
If you pull the range out from the
wall for any reason, make sure
the rear leg is returned to its
position in the device when you
push the range back.
.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.
QDon’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,causing severe
personal injury.
●CAUTION: ITEMS OF
INTEREST TO CHILDREN
SHOULD NOT BE STORED
IN CABINETSABOVE A
RANGE OR ON THE
BACKSPLASH OF A
RANGE—CHILDREN
CLIMBING ON THE RANGE
TO REACH ITEMS COULD
BE SERIOUSLYINJURED.
.Never wear loose-fitting or
hanging garments while using
the appliance. Flammable
material could be ignited if
brought in contact with hot
heating elements and may cause
severe bums.
.Use only dry pot holders—
moist or damp pot holders on hot
surfaces may result in bums from
steam. Do not let pot holders
touch hot heating elements. Do
not use atowel or other bulky
cloth.
●For your safety,never use
your appliance for warming or
heating the room.
●Do not store flammable
materials in an oven or near
the cooktop.
●Do not use oven for astorage
area. Items stored in the oven
can ignite.
●DO NOTSTORE OR USE
COMBUSTIBLEMATERIALS,
GASOLINEOR OTHER
FLAMMABLEVAPORSAND
LIQUIDSIN THE VICINITY
OF THIS OR ANY OTHER
APPLIANCE.
QKeep hood and grease filters
clean to maintain good venting
and to avoid grease fires.
cDo not let cooking grease
or other flammable materials
accumulate in or near the
range.
.Do not touch heating elements
or interior surface of oven.
These surfaces may be hot
enough to burn even though they
are dark in color. During and
after use. do not touch, or let
clothing or other flammable
materials contact surface units,
areas nearby surface units or any
interior area of the oven; allow
sufficient time for cooling, first.
Potentially hot surfaces include
the cooktop 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.
(continffed on ne<rtpage)
3

~ORTANT SAFETY INSTRUCTIONS (continued)
●Do not use water on grease
fires. Never pick up aflaming
pan. Smother flaming pan on
surface unit by covering pan
completely with well-fitting lid,
cookie sheet or flat tray. Flaming
grease outside apan can be put
out by covering with baking soda
or, if available, amulti-purpose
dry chemical or foam type fire
extinguisher.
cWhen 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
cStandawayfromrangewhen
openingovendoor.Hotairor
steamwhichescapescan cause
burnstohands,face and/oreyes.
●Don’theatunopenedfood
containersinthe oven.Pressure
couldbuildupand thecontainer
couldburs$ causinganinjury.
cKeep oven vent duct
unobstructed.
.Keep oven free from grease
buildup.
●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 aconvenience in lifting
heavy foods. It is also a
precaution against burnsfrom
touching hot surfaces of the
door or oven walls.
●When using cooking or
roasting bags in oven, follow
the manufacturer’s directions.
sDo not use your oven to dry
newspapers. If overheated, they
can catch fire.
Surface Cooking Units
Q
Use proper pan size—This
appliance is equipped with one or
more surface units of different
size. Select cookware having flat
bottoms large enough to cover
the surface unit heating element.
The use of undersized cookware
will expose aportion of the
heating element to direct contact
and may result in ignition of
clothing. Proper relationship of
cookware to burner will also
improve efficiency.
sNever leave surface units
unattended at high heat
settings. Boilover causes
smoking and greasy spillovers
that may catch on fire.
●Be sure drip pans and vent
ducts are not covered and are
in place. Their absence during
cooking could damage range
parts and wiring.
●Don’t use aluminum foil to
line drip pans or anywhere in
the oven except as described in
this book. Misuse could result in
ashock, fire hazard or damage to
the range.
●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
Cooking” for suggestions.)
●To rninirnize the possibility of
burns, ignition of flammable
materials, and spillage, the
handle of acontainer should be
turned toward the center of the
range without extending over
nearby surface units.
QAlways turn surface unit to ‘“-
OFF before removing
cookware.
●Keep an eye on foods being
fried at HI or MED HI heats.
●Toavoid the possibility of a
burn or electric shock, always
be certain that the controls for
all surface units are at OFF
position and all coils are cool
before attempting to lift or
remove the unit.
.Don’t immerse or soak
removable surface units. Don’t
put them in adishwasher.
●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 ‘:W
and over sides of 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 acombination 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.
cUse deep fat thermometer
whenever possible to prevent
overheating fat beyond the
smoking point.
SAW THESE
INSTRUCTIONS *
$
I

i
Installing Your
~Range
Your range, like many other
household items, is heavy and can
settle into soft floor coverings such
as cushioned vinyl or carpeting.
When moving the range on this
type of flooring, use care, and it
is recommended that these simple
and inexpensive instructions
be followed.
The range should be installed on
al/4-inch-thick sheet of plywood
(or similar material) as follows:
When the floor covering ends at
the front of the range, the area
that the range will rest on should
be built up with plywood to the
same level or higher than the
floor covering. This will allow
the range to be moved for
cleaning or servicing. For
complete information, see
the Installation Instructions in
the back of this book.
Leveling the Range
(on models so equipped) —
Leveling screws are located on
each corner of the base of the
range. Remove the bottom drawer
(on models so equipped) and you
can level the range on an uneven
floor with the use of anutdriver.
To removedrawer,pulldrawer
outall the way,tiltup the front
and take it out. To replace
drawer, insert glides at back of
drawer beyond stop on range
glides.
Lift drawer if necessary to insert
easily. Let front of drawer down,
then push in to close.
One of the rear leveling screws
will engage the Anti-Tip device
(allow for some side to side
adjustment). Allow aminimum
clearance of 1/8inch between the
range and the leveling screw that
‘~ is to be installed into the Anti-Tip
~devi~ea
Energy-Saving Tips
Surface Cooking
●Use cookware of medium weight
aluminum, with tight-fitting
covers, and flat bottoms which -
completely cover the heated
portion of the surface unit.
.Cook fresh vegetables with a
minimum amount of water in a
covered pan.
●Watch foods when bringing them
quickly to cooking temperatures at
high heat. When food reaches
cooking temperature, reduce heat
immediately to lowest setting that
will keep it cooking.
●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.
Oven Cooking
.Preheat oven only when
necessary, Most foods will cook
satisfactorily without preheating.
If you find preheating is necessary,
watch the indicator light, and put
food in oven promptly after the
light goes out.
.Always turn oven off before
removing food.
●During baking, avoid frequent
door openings. Keep door open
as short atime as possible if it
is opened.
.Cook complete oven meals
instead ofjust one food item.
Potatoes, other vegetables, and
some desserts will cook together
with amain-dish casserole, meat
loaf, chicken or roast. Choose
foods that cook at the same
temperature and in approximately
the same time.
cUse residual heat in the oven
whenever possible to finish
cooking casseroles, oven meals,
etc. Also add rolls or precooked
desserts to warm oven, using
residual heat to warm them,
5

Features of Your Range
JBS26P
JBS26GP
JBC26P
?
Broiler Pan
(not included on all modek)
I
IIIB~ I&ll\ -f
\~
(Note: not all doors have windows)
JBS02P
JBS03P
JBS03GP
6
JBS16P
JBS16GP
JBC16GP

4!9
....
-a,
‘%J
Feature Index See
(not all models will have all features) page
1Model and Serial Numbers 2
2Surface Unit Controls 8
3“ON” Indicator Light/Lights for Surface Units 8
4Oven Set Control I13
5Oven Temp Control 13
6Oven Cycling Light I13
7Automatic Oven Timer, Clock and Minute Timer
(on models so equipped) 12
8Surface Units, Trim Rings/Drip Pans I21
9Anti-Tip Device 3,25,27
(See Installation Instructions)
10 Oven Vent Duct 20
(Located under right rear surface unit.)
11 Oven Interior Light
(Comes on automatically when door is opened.)
(on models so equipped)
13
12 Oven Light Switch (on models with oven window) 13
13 Broil Unit 18
14 Bake Unit 14
(May be lifted gently for wiping oven floor.)
15 Oven Shelf (number may vary) I13
16 Oven Shelf Supports I13
17 Broiler Pan and Rack (on models so equipped) 18
18 Storage Drawer (on models so equipped) 20,22

Surface Cooking
See Surface Cooking Guide.
Surface Cooking with
Infinite Heat Controls
At both OFF and HIGH positions,
there is aslight niche so control
“clicks” at those positions; “click”
on HIGH marks the highest setting;
the lowest setting is between the
words MEDIUM LO and LO. In a
quiet kitchen, you may hear slight
“clicking” sounds during cooking,
indicating heat settings selected are
being maintained.
Switching heats to higher settings
always shows aquicker change
than switching to lower settings.
How to Set the Controls
Step 1: Grasp control knob and
push in. (Knob appearance varies.)
Step 2: Turn either clockwise or
counterclockwise to desired heat
setting.
Control must be pushed in to set
only from OFF position. When
control is in any position other
than OFF, it maybe rotated
without pushing in.
Be sure you turn control to OFF
when you finish cooking. An
indicator light will glow when
ANY heat on any surface unit is on.
,4%,
,
Cooking Guide for ‘,-
Using Heat Settings
HI—Quick start for cooking;
brings water to aboil.
MEDIUM HI—(Setting halfway
between HI and MED) Fast fry,
pan broil; maintains afast boil on
large amounts of food.
MED—Saute and brown;
maintains aslow boil on large
amounts of food.
MEDIUM LO—(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.
NOTE:
1. At HI, MEDIUM HI settings,
never leave food unattended.
Boilovers cause smoking; greasy
spillovers may catch fire.
2. At MEDIUM LO, LO settings,
melt chocolate and butter on small
surface unit.
8

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Questions &Answers
Q. May Ican foods and
preserves on my surface unit?
A. Yes, but only use cookware
designed for canning purposes.
Check the manufacturer’s
instructions and recipes for
preserving foods. Be sure canner
is flat-bottomed and fits over the
center of your Calrod@unit. Since
canning generates large amounts
of steam, be careful to avoid bums
from steam or heat. Canning
should only be done on surface
units.
Q. Can Icover my drip pans
with foil?
A. No. Clean as recommended in
Cleaning Guide.
Q. Can Iuse special cooking
equipment, like an oriental wok,
on any surface unit?
A. Cookware without flat surfaces
is not recommended. The life of.
your surface unit can be shortened
and the range top can be damaged
from the high heat needed for this
type of cooking. ,
Q. Why am Inot getting the heat
Ineed from my units even
though Ihave the knobs on the
right setting?
A. After turning surface unit off
and making sure it is cool, check to
make sure that your plug-in units
are securely fastened into the
surface connection.
Q. Why does my cookware tilt
when Iplace it on the surface
unit?
A. Because the surface unit is not
flat. Make sure that the “feet” on
your Calrod@units are sitting
tightly in the range top indentation
and the reflector ring is flat on the
range surface.
Q. Why is the porcelain finish on
my cookware coming otT?
A. If you set your Calrod@unit
higher than required for the
cookware material, and leave it,
the finish may smoke, crack, pop,
or bum depending on the pot or
pan. Also, atoo high heat for long
periods and cooking small amounts
of dry food may damage the finish.
.
Home Canning Tips
Canning should be done on
surface units only.
Pots that extend beyond one inch
of cooking element’s trim ring are
not recommended for most surface
cooking. However, when canning
with water-bath or pressure canner,
larger-diameter pots may be used.
This is because boiling water
temperatures (even under pressure)
are not harmful to cooktop surfaces
surrounding the surface units.
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 surface units.
Observe Following Points
in Canning
1. Be sure the canner fits over the
center of the surface unit. If your
range or its location does not allow
the canner to be centered on the
surface unit, 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 surface unit 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 apressure canner, and
(2) starting with HOT tap water for
fastest heating of large quantities
of water.
9

Surface Cooking Guide
Cookware Tips 2. To conserve the most cooking 3. Deep Fat Frying. Do not ovetilll ,@i
energy, pans should be flat on the kettle with fat that may spill over (<,}
1. Use medium-or heavy-weight bottom, have straight sides and when adding food. Frosty foods
cookware. Aluminum cookware tight fitting lids. Match the size of bubble vigorously. Watch foods
conducts heat faster than other the saucepan to the size of the frying at high temperatures and
metals. Cast iron and coated cast surface unit. Apan that extends keep range and hood clean from
iron cookware is slow to absorb more than an inch beyond the edge accumulated grease.
..
heat, but generally cooks evenly of the trim ring traps heat which
at low or medium heat settings. causes discoloration ranging from
.-
Steel pans may cook unevenly if blue to dark gray on chrome trim
not combined with other metals. rings.
Comments
Directions and Setting to Start
Cookinp Directions and Setting to
Complete Cooking
Cookware
Food
Cereal
Cornmeal, grits,
oatmeal LO or MEDIUM LO, then add
cereal. Finish timing according to
package directions.
Cereals bubble and expand as
they cook; use large enough
saucepan to prevent boilover.
Covered
Saucepan HI, In covered pan bring water to boil before adding
cereal.
Milk boils over mpidly. Watch
as boiling point approaches.
Cocoa Uncovered
Saucepan HI. Stir together water or milk and cocoa ingredients.
Bring just to aboil.
MED, to cook 1or 2minutes
to completely blend ingredients.
Percolate 8to 10 minutes for
8cups, less for fewer cups.
Coffee Percolator HI. At first perk, switch
heat to LO. LO to maintain gentle but
steady perk.
Eggs
Cooked in shell LO. Cook only 3to 4minutes
for soft cooked; 15 minutes for
hard cooked.
Continue cooking at MED HI
until whites are just set, about
3to 5more minutes.
LO, then add eggs. When bottoms
of eggs have just set, carefully
turn over to cook other side.
LO. Carefully add eggs. Cook
uncovered about 5minutes at
MED HI.
MED. Add egg mixture. Cook,
stirring to desired doneness.
Covered
Saucepan HI. Cover eggs with cool water.
Cover pan, cook until steaming.
If you do not cover skillet,
a
baste eggs with fat to cook ~
tops evenly.
Fried sunny-side up Covered
Skillet MED HI. Melt butter, add eggs
and cover skillet.
Fried over easy HI. Melt butter.
Uncovered
Skillet
Remove cooked eggs
with slotted spoon or
pancake turner.
Eggs continue to set slightly
after cooking. For omelet,
do not stir last few minutes.
When set, fold in half.
HI. In covered pan bring water to
aboil.
Poached Covered
Saucepan
HI. Heat butter until light golden
in color.
Scrambled or omelets Uncovered
Skillet
Covered
Saucepan HI. In covered pan bring fruit and
water to aboil. LO. Stir occasionally and check
for sticking. Fresh fruit: Use 1/4 to 1/2 cup
water per pound of fruit.
Dried fruit: Use water as
package directs. Time depends
on whether fruit has been
presoaked. If not, allow more
time for cooking.
Fruits
LO. Simmer until fork tender. Meat can be seasoned and
floured before it is browned,
if desired. Liquid variations
for flavor could be wine, fruit
or tomato juice or meat broth.
Timing: Steaks 1to 2inches:
1to 2hours. Beef stew: 2to 3
hours. Pot roast: 2X to 4hours,
Pan frying is best for thin
steaks and chops. If rare is
desired, preheat skillet before
adding meat.
Covered
Skillet HI. Melt fat, then add meat.
Switch to MED HI to brown meat
Add water or other liquid.
Meats
Braised: Pot roasts
of beef, lamb or veal;
pork steaks and chops
HI. Preheat skillet, then grease
lightly. MED HI or MED. Brown and
cook to desired doneness,
turning over as needed.
Pan-fried: Tender
chops; thin steaks up
to 3/4-inch; minute
steaks; hamburgers;
franks and sausage;
thin fish fillets
Uncovered
Skillet
10

RIGHT nWRONG
n
Directions and Setting
to Start Cooking Directions and Setting to
Complete Cooking
Food Cookware Comments
Meats
Fried Chicken Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Covered
Dutch Oven,
Kettle or
Large
Saucepan
HI. Melt fat. Switch to MED
HI to brown chicken. LO. Cover skillet and
cook until tender.
Uncover last few minutes.
For crisp, dry chicken, cover
only after switching to LO
for 10 minutes. Uncover and
cook, turning occasionally
for 10 to 20 minutes.
Pan-fried bacon HI. In cold skillet, arrange
bacon slices. Cook just until
starting to sizzle,
HI. Melt fat. Switch to MED
to brown slowly.
MED HI. Cook, turning over
as needed. Amore attention-free method
is to start and cook at MED.
Sauteed: Less tender
thin steaks (chuck,
round, etc.); liver;
thick or whole fish
Simmered or stewed
meat: chicken;
corned beefl smoked
pork; stewing beet
tongue; etc.
LO. Cover and cook until tender. Meat may be breaded or
marinated in sauce before
frying.
HI. Cover meat with water
and cover pan or kettle.
Cook until steaming.
LO. Cook until fork tender.
(Water should boil slowly.) For
very large loads, medium heat
may be needed.
Add salt or other seasoning
before cooking if meat has
not been smoked or
otherwise cured.
Melting chocolate,
butter. marshmallows Small Uncovered
Saucepan.
Use small
surface unit
MEDIUM LO. Allow 10 to
15 minutes to melt through. Stir
to smooth.
When melting marshmallows,
add milk or water.
MED HI. Heat skillet 8to
10 minutes. Grease lightly. Cook 2to 3minutes per side. Thick batter takes slightly
Pancakes or
French toast Skillet or
Griddle longer time. Turn over
pancakes when bubbles
rise to surfiice.
Pasta
Noodles or spaghetti Covered
Large Kettle
or Pot
HI. In covered kettle, bring
salted water to aboil, uncover
and add pasta slowly so boiling
does not stop.
MED HI. Cook uncovered
until tender. For large amounts,
H[ may be needed to keep water
at rolling boil throughout entire
cooking time.
Use large enough kettle to
prevent boilover. Pasta
doubles in size when cooked.
Pressure Cooking HI. Heat until first jiggle is hear MED H[ for foods cooking
10 minutes or less. MED for
foods over 10 minutes.
Cooker should jiggle 2to 3
times per minute.
Pressure
Cooker or
Canner
Puddings, Sauces,
Candies, Frostings Uncovered
Saucepan HI. Bring just to boil. LO. To finish cooking. Stir frequently to prevent
sticking.
Vegetables
Fresh Covered
Saucepan
Covered
Saucepan
Uncovered
Skillet
HI. Measure l/2 to 1inch
water in saucepan. Add salt
and prepared vegetable.
In covered saucepan bring
to boil.
MED. Cook 1pound 10 to 30
or more minutes, depending
on tenderness of vegetable.
Uncovered pan requires more
water and longer time.
Frozen HI. Measure water and salt
as above. Add frozen block
of vegetable. In covered
saucepan bring to boil.
HI. In skillet, melt fat.
LO. Cook according to
time on package. Break up or stir as needed
while cooking.
Sauteed: Onions;
green peppers;
mushrooms; celery; etc
MED. Add vegetable.
Cook until desired
tenderness is reached.
MEDIUM LO. Cover and
Turn over or stir vegetable as
necessary for even browning.
Tride in volume after cookin~.
Rice and grits Covered HI. Bring salted water to aboil. llrne at MEDIUM LO. Rice:-l
cup rice and 2cups water—25
minutes. Grits: 1cup grits and
4cups water40 minutes.
Saucepan cook according to time.
11

Automatic Timer and Clock
The automatic timer and clock on
your range are helpful devices that
serve several purposes. The knob
locations on some range models
may vary and will look like one of
the two sets of timers below.
Clock style on models so equipped.
To Set Clock
TO SET THE CLOCK, push the
center knob in and turn the clock
hands to the correct time. (The
Minute Timer pointer will move
also. Let the knob out, then turn
the Timer pointer to OFF.)
To Set Minute Timer
The Minute Timer has been
combined with the range clock.
Use it to time all your precise
cooking operations. You’11
recognize the Minute Timer as the
pointer which is different in color
and shape than the clock hands.
TO SET THE MINUTE TIMER,
turn the center knob, without
pushing in, until pointer reaches
number of minutes you wish to
time. (Minutes are marked, up to
60, in the center ring on the clock.)
At the end of the set time, abuzzer
sounds to tell you time is up. Turn
knob, without pushing in, until
pointer reaches OFF and buzzer
stops.
Time Bake Uses
Automatic Timer
Using Automatic Timer, you can
TIME BAKE with the oven
starting immediately and turning
off at the Stop Time set or set both
DELAY START and STOP TIME
dials to automatically start and
stop oven at alater time of day. It
takes the worry out of not being
home to start or stop the oven.
Setting the dials for TIME BAKE
is explained in detail in the Baking
section of this book.
Clock and Minute Timer on
models so equipped.
These models have atime of day
clock and minute timer but do not
have DELAY START and STOP
TIME dials needed for TIME
BAKE function.
Questions and Answers ~.
‘&,>
Q. How can Iuse my Minute W
Timer to make my surface
cooking easier?
A. Your Minute Timer will help
time total cooking which includes
time to boil food and change
temperatures. Do not judge
cooking time by visible steam
only. Food will cook in covered
containers even though you can’t
see any steam.
Q. Must the clock be set on
correct time of day when Iwish
to use the Automatic Timer for
baking?
A. Yes, if you wish to set the
DELAY START or STOP TIME
dials to turn on and off at set times
during timed functions,
Q. Can Iuse the Minute Timer
during oven cooking?
A. The Minute Timer can be used
during any cooking function. The
Automatic Timers (DELAY
START and STOP TIME dials) are @
used with TIME BAKE function
only.
Q. Can Ichange the clock while
I’m Time Cooking in the oven?
A. No. The clock cannot be
changed during any program that
uses the oven timer. You must
either stop those programs or wait
until they are finished before
changing time.

Using Your Oven
Before Using Your Oven
1. Look atthe controls. Be sure you
understandhow to set them properly.
Read over the directions for the
Automatic Oven Timer so you
understand its use with the controls.
2. Check oven interior. Look at
the shelves.Takeapracticerun at
removingand~placing themproperly,
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 oven.
Oven Controls
The controls for the oven(s) are
marked OVEN SET and OVEN
TEMP. OVEN SET has settings for
BAKE, TIME BAKE (on models so
equipped), BROIL and OFF.When
you turn the knob to the desired
setting, the proper heating units are
then activated for that operation.
OVEN TEMP maintains the
temperature you set, from WARM
(150”F) to BROIL (550°F).
The Oven Cycling Light glows
until the oven reachesyour selected
temperature,then goes off and on
with the oven unit(s)during cooking.
PREHEA~G the oven,evento
hightemperaturesettings,is speedy,
rarelymorethan about 10minutes.
Preheattheovenonlywhennecessary.
Mostfoodswillcook satisfactorily
withoutpreheating.Ifyou find
preheatingis necessary,keepan eye
on theindicator light and put food
in the oven promptly after light
goes out.
Oven Interior Shelves
The shelves are designed with
stop-locks, so that when placed
correctly on the shelf supports,
they (a) will stbp before coming
completely from the oven, and (b)
will not tilt when removing food
from or placing food on them.
TO REMOVE THE SHELVES
from the oven pull the shelf toward
you, tilt front ~nd upward and pull
the shelf out.
TO REPLACE, place the shelf on
shelf support with stop-locks
(curved extension of shelf) facing
up and toward the rear of the oven.
Tilt up front and push shelf toward
the back of the oven until it goes
past “stop” on the oven wall. Then
lower the front of the shelf and
push it all the way back.
I—r————nII
1111
The oven has four shelf supports
marked A(bottom), B, Cand D
(top). Shelf positions for cooking
food are suggested on Baking,
Roasting and Broiling pages.
Oven Light
(on models so equipped)
The light comes on automatically
when the door is opened.
On models with oven window, use
switch to turn light on and off
when door is closed. The switch is
located on the front of the door on
some models. On other models,
you’ll find it on the control panel.
13

Baking
When cooking afood for the first
time in your new oven, use time
given on recipes as aguide. Oven
thermostats, over aperiod of years,
may “drift” from the factory
setting and adifference in timing
between an old and anew oven of
5to 10 minutes is not unusual. You
may be inclined to think that the
new oven is not performing
correctly. However, your new oven
has been set correctly at the factory
and is more apt to be accurate than
the oven it replaced.
How to Set Your Range
for Baking
Step 1: Place food in oven, being
certain to leave about 1inch of
space between pans and walls of
oven for good circulation of heat.
Close oven door. During baking,
avoid frequent door openings to
prevent undesirable results.
Step 2: Turn OVEN SET knob to
BAKE and OVEN TEMP knob to
temperature on recipe or on
Baking Guide.
Step 3: Check food for doneness
at minimum time on recipe. Cook
longer if necessary. Switch off heat
and remove foods.
How to Time Bake
(on models with this feature)
The automatic oven timer controls
are designed to turn the oven on
or off automatically at specific
times that you set.
How to Set Immediate
Start and Automatic Stop
NOTE: Before beginning, make
sure the hands of the range clock
show the correct time of day.
Immediate Start is simply setting
oven to start baking now and turn
off at alater time automatically.
Remember, foods continue
cooking after controls are off.
Step 1: To set Stop Time, push in
knob on STOP TIME dial and turn
pointer to time you want oven to
turn off, for example 6:00. The
DELAY START dial should be at
the same position as the time of
day on clock.
Step 2: Turn OVEN SET knob to
TIME BAKE. Turn OVEN TEMP
knob to oven temperature, for
example 250”F. The oven will start
immediately and will stop at the
time you have set.
How to Set Delay Start
and Stop
Delay Start and Stop is setting the
oven timer to turn the oven on and
off automatically at alater time
than the present time of day.
Step 1: To set start time, push in
knob on DELAY START dial and
turn pointer to time you want oven
to turn on, for example 3:30.
Step 2: To set Stop Time, push in
knob on STOP TIME dial and turn
pointer to time you want oven to
turn off, for example 6:00. This
means your recipe called for two
and one-half hours of baking time.
NOTE: Time on STOP TIME dial
must be later than time shown on
range clock and DELAY START
dial.
Step 3: Turn OVEN SET knob to
TIME BAKE. Turn OVEN TEMP
knob to 250”F. or recommended
temperature.
Place food in oven, close the door
and automatically the oven will be
turned on and off at the times you
have set. Turn OVEN SET to OFF
and remove food from oven.
OVEN INDICATOR LIGHT(s) at
TIME BAKE setting may work
differently than they do at BAKE
setting. Carefully recheck the steps
given above. If all operations are
done as explained, oven will
operate as it should.
14
1

Baking Guide
1. Aluminum pans conduct heat 2. Dark or non-shiny finishes and 3. Preheating the oven is not always
quickly. For most conventional glass cookware generally absorb necessary, especially for foods
baking, light, shiny finishes heat, which may result in dry, crisp which cook longer than 30 to 40
generally give best results because crusts. Reduce oven heat 25°F. if minutes. For foods with short
they help prevent overbrowning. lighter crusts tie desired. Rapid cooking times, preheating gives
For best browning results, we browning of some foods can be best appearance and crispness.
recommend dull bottom surfaces achieved bv preheating cast-iron 4. Open the oven door to check
for cake pans and pie plates. -.
cookware. food as little as possible to prevent
uneven heating and to save energy.
SheIf
Position Oven Temperature Time,
Minutes
Food Cookware Comments
Bread
Biscuits (X in. thick) Shiny Cookie Sheet
Shiny Metal Pan with
satin-finish bottom
Cast Iron or Glass Pan
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Muffin Pans
B, C
B, A
B
B
A, B
B
ABB
A, B
B, A
400°-4750
350°-4000
400°-4500
350°
400°-4250
375°
350°-3750
375°-4250
375°-4250
350°-3750
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
I0-25
20-30
Canned. refrigerated biscuits take 2to
4minutes less time.
Coffee cake
Corn bread or muffins
Gingerbread Preheat cast-iron pan for crisp crust.
Muffins Decrease about 5minutes for muffin
mix, or bake at 450”F. for 25 minutes,
then at 350”F. for 10 to 15 minutes.
Popovers
Quick loaf bread
Yeast bread (2 loaves)
Deep Glass or Cast Iron Cups
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans
Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin Pans
Dark metal or glass gives deepest
browning.
For thin rolls. Shelf Bmaybe used.
For thin rolls, Shelf Bmay be used.
Plain rolls
Sweet roils
Cakes
(without shortening)
Angel food
Jelly roil
Sponge
325°-3750
375°-4000
325°-3500
30-55
1O-I5
45-60
Two-piece pan is convenient.
Line pan with waxed paper.
Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
A
B
A
Cakes
Bundt cakes
Cupcakes
Fruitcakes
Metal or Ceramic Pan
Shiny Metal Muffin Pans
Metal or Glass Loaf or Tube Pan
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Pan with
satin-finish bottom
Metal or Glass Loaf Pans
A, B
B
A, B
B
B
B
325°-3500
350°-3750
275°-3000
350°-3750
350°-3750
350°
45-65
~o-~5
2-4 hrs.
20-35
25-30
40-60
Paper liners produce moister crusts.
Use 300°F. and Shell Bfor small or
individual cakes.
Layer
Layer, chocolate
Loaf
Cookies
Brownies
Drop Metal or Glass Pans Cookie Sheet
Cookie Sheet
Cookie Sheet
B, C
B, C
B, C
B, C
325°-3500
350°-4000
400°-4250
375°-4000
25-35
10-20
6-12
7-]~
Bar cookies from mix use same time.
Use Shelf Cand increase temp. 25°F.
to 50”F. for more browning.
Refrigerator
Rolled o: sliced
Fruits,
Other Desserts
Baked apples
Custard Glass or Metal Pans
Glass Custard Cups or Casserole
(set in pan of hot water)
Glass Custard Cups or Casserole
A, B, C
B
B
350°-4000
300°-3500
325°
30-60
30-60
50-90
Reduce temp. to 300°F. for large
custard.
Cook bread or rice pudding with
custard base 80 to 90 minutes.
Puddings, Rice
and Custard
Pies
Frozen
Meringue Foil Pan on Cookie Sheet
Spread to crust edges
Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
400°-4250
3~50-350°
400°-4250
400°-4250
450°
45-70
15-25
40-60
40-60
12-15
Large pies use 400”F. and more time.
To quickly brown meringue. use 400°F.
for 8to 10 minutes.
Custard fillings require lower
temperature and longer time.
A
B, A
A, B
B
B
One crust
Two crusts
Pastry shell
Miscellaneous Increase time for larger amount or
size.
A, B, C
A, B, C
B
325°-4000
325°-3750
300°-3500
60-90
30-60
30-75
Baked potatoes
Scalloped dishes
Souffles
Set on Oven Shelf
Glass or Metal Pan
Glass 15
\

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 aminimum. When
roasting, it is not necessary to
sear, baste, cover or add water to
your meat.
Roasting is really abaking
procedure used for meats.
Therefore, oven controls are set to
BAKE or TIME BAKE. (Youmay
hear aslight clicking sound,
indicating the oven is working
properly.) Roasting is easy; just
follow these steps:
Step 1: Check weight of meat, and
place, fat-side-up, on roasting rack
in ashallow pan. (Broiler pan with
rack is agood pan for this.) Line
broiler pan with aluminum foil
when using pan for marinating,
cooking with fruits, cooking
heavily cured meats, or for basting
food during cooking. Avoid
spilling these materials on oven
liner or door.
Step 2: Position in oven on shelf
in Aor Bposition. No preheating
is necessary.
Step 4: Most meats continue to
cook slightly while standing, after
being removed from the oven.
Standing time recommended for
roasts is 10to 20 minutes. This
allows roasts to firm up and makes
them easier to carve. Internal
temperature will rise about 5° to
10”F.;to compensate for
temperature rise, if desired,
remove roast from oven sooner (at
5° to 10“F.less than temperature in
the guide).
NOTE: Youmay wish to use TIME
BAKE, as described in the Baking
section of this book, to turn oven
on and off automatically.
Remember that food will continue
to cook in the hot oven and
therefore should be removed when
the desired internal temperature
has been reached.
Frozen Roasts
sFrozen roasts of beef, pork, lamb,
etc., can be started without
thawing, but allow 10 to 25
minutes per pound additional time
(10 minutes per pound for roasts
under 5pounds, more time for
larger roasts).
●Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cookedsuccessfully without
thawing. Follow directions given
on package label.
Questions and Answers 3
,{
,i
Q. Is it necessmy to check for “
doneness with ameat thermometer?
A. Checking the finished internal
temperature at the completion of
cooking time is recommended.
Temperatures are shown in
Roasting Guide on opposite page.
For roasts over 8lbs., cooked at
300”F. with reduced time, check
with thermometer at half-hour
intervals after half the time has
passed.
Q. Why is my roast crumbling
when Itry to carve it?
A. Roasts are easier to slice if
allowed to cool 10to 20 minutes
after removing from oven. Be sure
to cut across the grain of the meat.
Q. Do Ineed to preheat my oven
each time Icook a roast or
poultry?
A. It is rarely necessary to preheat
your oven, only for very small
roasts, which cook ashort length
of time.
Q. When buying aroast, are
there any special tips that would
help me cook it more evenly?
A. Yes. Buy aroast as even in
thickness as possible, or buy rolled
roasts.
Q. Can Iseal the sides of my foil
“tent” when roasting aturkey?
A. Sealing the foil will steam the
meat. Leaving it unsealed allows
the air to circulate and brown the
meat.
Step 3: Turn OVEN SET to BAKE
and OVEN TEMP to 325”F. Small
poultry may be cooked at 375”F.
for best browning.
16

Roasting Guide
1. Position oven shelf at Bfor
small-size roasts (3 to 7Ibs.) and
at Afor larger roasts.
2. Place meat fat-side up, or
poultry breast-side up, on broiler
pan or other shallow pan with
trivet. Do not cover. Do not stuff
poultry until just before roasting.
Use meat thermometer for more
accurate doneness. (Do not place
thermometer in stuffkg.)
TvDe
Meat
Tender cuts; 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, precooked
Ham, raw
*For boneless rolled roasts over 6
inches thick, add 5to 10 minutes per
pound to times given above.
Poultry
Chicken or Duck
Chicken pieces
Turkev
3. Remove fat and drippings as 5. Frozen roasts can be
necessary. Baste as desired. conventionally roasted by adding
4. Standing time recommended 10 to 25 minutes per pound more
for roasts is 10 to 20 minutes.This time than givenin guidefor
allowsroaststo firmup and makes refrigerated roasts. (10 minutes per
them easier to carve. Internal -pound for roasts under 5pounds.)
Defrost poultry before roasting.
temperature will rise about 5°to
10°F.; to compensatefortemperature
increase, if desired, remove the roast
from oven sooner (at 5° to 10”F.
less than temperature in this guide).
Oven
Temperature
325”
325°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
Well Done:
Approximate Roasting Time
in Minutes oer Pound
3to 5Ibs. 6to 8Ibs.
24-30 18-72
30-35 22-25
35-45 28-33
21-25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
35-45 30-40
10 minutes per pound (any weight)
Under 10 Ibs. 10 to 15 Ibs.
20-30 17-20
3to 5lbs. Over 5Ibs.
35-40 30-35
35-40
10 to 15 Ibs. Over 15 Ibs.
20-25 15-20
Internal
Temperature ‘F.
130°-140°
150°-160°
170°-185°
130°-140°
150°-160°
170°-185°
170°-180°
170°-180°
125°-130°
170°
185°-190°
I85°-190°
In thigh:
I85°-190°
17

Broiling
Broiling is cooking food by intense
radiant heat from the upper unit in
the oven. Most fish and tender cuts
of meat can be broiled. Follow
these steps to keep spattering and
smoking to aminimum.
Step 1: If meat has fat or gristle
near edge, cut vertical slashes
through both about 2“ apart. If
desired, fat may be trimmed,
leaving layer about 1/8”thick.
Step 2: Place meat on broilerrack in
broiler pan. .Alwaysuse rack so fat
drips into broiler pan; otherwise
juices may become hot enough to
catch fire.
Step 3: Position shelf on
recommended shelf position as
suggested in Broiling Guide. Most
broiling is done on Cposition, but
if your range is connected to 208
Volts, you may wish to use a
higher position.
Step 4: Leave door ajar afew
inches (except when broiling
chicken). The door stays open by
itself, yet the proper temperature is
maintained in the oven.
Step 5: Turn both OVEN SET and
OVEN TEMP knob to BROIL.
Preheating units is not necessary.
(See notes in Broiling Guide.)
Step 6: Turn food only once
during broiling. Time foods for
first side per Broiling Guide.
Turn food, then use times given for
second side as aguide to preferred
doneness. (Where two thicknesses
and times are given together, use
first times given for thinnest food.)
Step 7: When finished broiling,
turn OVEN SET knob to OFF.
Serve food immediately, leaving
the broiler pan and rack outside
oven to cool during meal for
easiest cleaning.
Use of Aluminum Foil
You can use aluminum foil to line
your broiler pan and broiler rack.
However, you must mold the foil
tightly to the rack and cut slits in
itjust like the rack.
Without the slits, the foil will
prevent fat and meatjuices from
draining to the broiler pan. The
juices could become hot enough to
catch on fire. If you do not cut the
slits, you are frying, not broiling.
Questions &Answers ~
Q. Why should Ileave the door ‘;;”
closed when broiling chicken?
A. Chicken is the only food
recommended for closed-door
broiling. This is because chicken is
relatively thicker than other foods
you broil. Closing the door holds
more heat in the oven which allows
chicken to cook evenly throughout.
Q. When broiling, is it necessary
to always use arack in the pan?
A. Yes. Using the rack suspends
the meat over the pan. As the meat
cooks, the juices fall into the pan,
thus keeping meat drier. Juices are
protected by the rack and stay
cooler, thus preventing excessive
spatter and smoking.
Q. Should Isalt the meat before
broiling?
A. No. Salt draws out the juices
and allows them to evaporate.
Always salt after cooking. Turn
meat with tongs; piercing meat
with afork allows juices to escape.
When broiling poultry or fish, @
brush each side often with butter.
Q. Why are my meats not turning
out as brown as they should?
A. In some areas, the power
(voltage) to the oven maybe low.
In these cases, preheat the broil
unit for 10minutes before placing
broiler pan with food in oven.
Check to see if you are using the
recommended shelf position. Broil
for longest period of time indicated
in the Broiling Guide. Turn food
only once during broiling.
Q. Do Ineed to grease my
broiler rack to prevent meat
from sticking?
A. No. The broiler rack is designed
to reflect broiler heat, thus keeping
the surface cool enough to prevent
meat from sticking to the surface.
However, spraying the broiler rack
lightly with avegetable cooking
spray before cooking will make
cleanup easier. @
v
18
!

Broiling Guide
4!)1. Always use the broiler pan and
rack that comes with your oven. It
is designed to minimize smoking
and spattering by trapping juices in
the shielded lower part of the pan.
2. Oven door should be ajar for all
foods except chicken; there is a
special position on door which
*holds door open correctly.
the meat. Use tongs to turn meat
over to prevent piercing meat and
losing juices.
foods, or to increase browning,
preheat if desired.
7. Frozen Steaks can be
conventionally broiled by
positioning the oven shelf at next
lowest shelf position and increasing
cooking time given in this guide
1Xtimes per side.
4. If desired, marinate meats or
chicken before broiling, or brush
with barbecue sauce last 5to 10
minutes of broiling only.
5. When arranging food on pan,
do not let fatty edges hang over
sides. Fat that drips could soil the
oven.
8. If your range is connected to
208 Volts,rare steaks may be
broiled by preheating broil and
positioning the oven shelf one
position higher.
3. For steaks and chops, slash fat
,evenly aroundoutside edges of meat.
To slash, cut crosswise through
outer fat surface just to the edge of 6. Broiler does not need to be
preheated. However, for very thin
Quantity and/or
Thickness Shelf
Position First Side Time, Minutes Second Side
Time, Minutes
Food Comments
Bacon Xlb. (about 8
thin slices) c3% Arrange in single layer.
Ground Beef
Well Done 1lb. (4 patties) Xto Xin. thick Space evenly. Up to 8patties take about same time.
c74-5
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
1in. thick
(1 to IX lbs.) c
c
c
c
c
c
7
9
13
10
15
25
7
9
13
7-8
14-16
20-25
Steaks less than 1inch thick cook
through before browning. Pan frying is
recommended. Slash fat.
1)4in. thick
(2 to 2X Ibs.)
Chicken 1whole
(2 to 2X Ibs.),
split lengthwise
A35 IO-15 Reduce time about 5to 10 minutes per side
for cut-up chicken. Brush each side with
melted butter. Broil with skin-side-down
first and broil with door closed.
Bakery Products
Bread (Toast) or
Toaster Pastries
English Mufllns
2to 4slices
1pkg. (2)
2(split)
c
c
I%-2
3-4
Space evenly. Place English muffins cut-
side-up and brush with butter, if desired.
Lobster tails
(6 to 8oz. each) 2-4 B13-16 Do not
turn over. Cut through back of shell, spread open.
Brush with melted butter before broiling
and after half of broiling time.
Fish l-lb. fillets Xto
Zin. thick c5Handle and turn very carefully. Brush with
lemon butter before and during cooking, if
5
desired. Preheat broiler to incr~ase bro~ning.
Increase time 5to 10 min. per side for
I%inch thick or home-cured ham.
Ham slices
(precooked) 1in. thick B88
2(X in.)
2(1in. thick),
about 1lb.
Pork chops
Well Done c
B10 13 10
13 Slash fat.
Lamb chops
Medium
Well Done
Medium
Well Done
2(1 in. thick)
about 10 to 12 oz.
2(1 Xin. thick),
about 1lb.
c
c
c
B
8
10
10
17
4-7
10
4-6
12-14
Slash fat.
4%:,
L
+; Wieners and
similar precooked l-lb. pkg. (10) cI-2 If desired, split sausages in half
lengthwise: cut into 5to 6inch pieces.
6
sausages. bratwurst
19I

Care and Cleaning (s& Cleaning Guide)
Proper care and cleaning are
important so your range will give
you efficient and satisfactory
service. Follow these directions
carefully in caring for your range
to assure safe and proper
maintenance.
Cooktop
The porcelain enamel cooktop is
sturdy but breakable if misused.
This finish is acid-resistant.
However, any acidic foods spilled
(such as fruit juices, tomato or
vinegar) should not be permitted to
remain on the finish. .
Cleaning Under the Range
The area under the range of models
equipped with abottom drawer can
be reached easily for cleaning by
removing the bottom drawer. To
remove, pull drawer out all the
way, tilt up the front and remove it,
To replace, insert glides at back of
drawer beyond stop on range
glides. Lift drawer if necessary to
insert easily. Let front of drawer
down, then push in to close.
Removable Oven Door
To REMOVE door, open to BROIL
position, or where you feel hinge
catch slightly. Grasp door at sides;
lift door up and away from hinges.
To REPLACE, grasp door at sides.
Line up door with hinges and push
door firmly into place.
20
Oven Vent Duct
Yourrange is vented through a
duct located under the right rear
surface unit. Clean the duct often.
To remove:
●Make sure unit is cool.
. Lift up right rear surface unit.
●Remove trim ring/drip pan.
●Lift out oven vent duct,
To replace:
●Place the part over the oven vent
located below the cooktop with
opening of the duct under the
round opening in the drip pan. It is
important that the duct is in the
correct position so moisture and
vapors from the oven can be
released during oven use. NOTE:
Never cover the hole in the oven
vent duct with aluminum foil or
any other material. This prevents
the oven vent from working
properly during any cooking cycle.
Lamp Replacement
(on models so equipped)
CAUTION: Before replacing
your oven lamp bulb, disconnect
the electric power for your range
at the main fuse or circuit
breaker panel. Be sure to let
the lamp cover”tmdbulb cool
completely before removing or
replacing them. When in use, light
bulbs can become warm enough to
break if touched with moist cloth
or towel. When cleaning, avoid
touching warm lamps with cleaning
cloths if lamp cover is removed.
The oven lamp (bulb) is covered
with aglass removable cover that
is held in place with abail-shaped
wire. Remove oven door, if
desired, to reach cover easily,
To remove:
●Hold hand under cover so it
doesn’t fall when released. With
fingers of same hand, firmly push
back wire bail until it clears cover.
Lift off cover. DO NOT REMOVE
ANY SCREWS.
●Replace bulb with 40-watt home
appliance bulb.
To replace cover:
●Place it into groove of lamp
receptacle. Pull wire bail forward 3
fk,
to center of cover until it snaps in ‘-
place. When in place, wire holds
cover firmly. Be certain wire bail
is in depression in center of cover.
●Connect electric power to range.
Surface Units
Clean the area under the drip pans
often. Built-up soil, especially
grease, may catch fire. To make
cleaning easier, tilt-lock units lift
up and lock in the up position, and
plug-in units are removable.
Caution: Be sure all controls are
turned to OFF and surface units
are cool before attempting to lift
or remove them.
After lifting the tilt-lock units or
removing plug-in units, remove the
trim rings/drip pans under the units
and clean them according to
directions in the Cleaning Guide.
Wipe around the edges of the
surface unit openings. Clean the
area below the units. Rinse all
washed areas with adamp cloth or 9
sponge.