GE JBS02R Training manual

UsandCare&[nsti[iation Guide[
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safe~ lmstruetions ....................3-5
operatinglnstruetions, mps
Aluminum Foil.................................-.5. 15, 18
AutomaticTimer and Clock.......................lO
Features........................................................6. 7
Oven.........................................................~l.2O
Baking,Timed Baking......................12-15
Broiling,BroilingGuide....................18-20
ControlSettings........................................I I
Light............................................................-11
Roasting,RoastingGuide................l6. 17
SheIves.................................................l 1,12
Thermostat Adjustment .........................12
SurfaceCooking.........................................8. 9
ControiSettings ..........................................8
CookingTips............................................8. 9
Home CanningTips....................................9
~~fa ~m~ ~~~~~~~~...,.,..,., .........2!-26
Broilerpan, rack...........................................25
Continuous-Cleaning..................................26
Cooktop..-................................................21,22
DoorRemoval .. .............................................24
Light BulbReplacement.............................23
2ven Vent..................................................4r22
“)orceiainOven interior...............................25
;torageDrawer............................e...............24
P~Ob#@m ~o~w~~ ....................0..........30
More questions?...call
GEARswerceDt@r@800.626.2000
!nstai~atien ..................................27-29
Anti-TipDevice..............................................29
FlooringUnderthe Range .........................28
Leveling..........................................................29
consumer seFvices ...................3l
Appliance Registration..................................2
Model and SerialNumber Location...........2
Warranty ........................................BackCover

Piisintendedtohelpyou
operatemd maintain your new
rangeproperly.
Keep it handyforanswersto
yourquestions.
If youdon’tunderstandsomething
orneedmorehelp,write(include
yourphonenumber):
ConsumerAffairs
GE.Appliances
AppliancePark
Louisville,KY40225
behindtherangedoororbehind
thestoragedrawer.
~ese numbersarealsoonthe
ConsumerProductOwnership
RegistrationCardthatcamewith
yourrange.Beforesendingin
thiscard,pleasewritethese
numbershere:
ModelNumber
SerialNumber
Usethesenumbersinany
correspondenceorservicecalls
concerningyourrange.
Immediatelycontactthedealer(or
builder)thatsoldyoutherange.
save time and money. .-
Before you request .—
-.
Serticee oa
ChecktheProblemSolverinthe
backofthisguide.Itlistscausesof
minoroperatingproblemsthatyou
cancorrectyourself.
wYou WED SERWCE.e e o
=-
;@
Toobtainservice,seethe FIRST,contactthepeoplewho ~ALLY, ifyourproblemis still I>s=
ConsumerServicespagein the servicedyourappliance.Expltin notresolved,write:
backofthisguide. whyyouarenotpleased.kmost MajorApplianceConsumer
We’reproudof ourserviceand cases,thiswillsolvetheproblem. ActionPanel
wantyouto bepleased.If forsome ~XT, if youarestillnotpleased, 20NotihWackerDrive
reasonyouarenothappywiththe writeallthedetails—including Chicago,E60606
serviceyoureceive,herearethree yourphonenumber—to:
stepsto followfor furtherhelp. Manager,ConsumerRelations I
GEAppliances (
AppliancePark f
Louisville,KY40225 i
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I

QNever ~eavetile ovendoor openwhenyou are
notwatching the range.
@~~ ~~t let cooking grease or other flammable
materials accumulate inor near the range.
~Do nottouch heating elemenb or interior
sufiace of oven.Thesesurfacesmay behot
enoughto bul~.1eventhoughtheyare darkin
color.Duringand afteruse,do nottouch,or let
c~othingor otherflammablematerialscontact
surfaceunits,areasnearbysurfaceunitsor any
interiorareaof the oven;allowsufficienttime
for cooling,first.
Potentia~lyhot surfacesincludethe cooktop,areas
facingthecooktop,ovenventopening,surfaces
near the opening,crevicesaroundthe ovendoor,
the edgesof the door windowand metaltrimparts
abovethe door.Remember:Theinsidesurfaceof
the ovenmay be hot whenthe dooris opened.
QDo notuse wateron greasefires.
Never pick up anaming pan.
Smotherflamingpan on surface unit
by coveringpan completelywith weII-fittinglid,
cookiesheetor flat tray,or if available,use dry
chemica~or foam-typeextinguisher.
Flaminggrease outsideapan can be put out by
covering with bakingsodaor, if available,anlulti-
purposedry cllemica]or foam-typefire
extingl]isher.
Flame in the oven can be slnotheredcompletely
by closing the oven doorandiurningtheOVCn
controlto OFF ot.use adry chemica]or foam-type
fire extinguisher.
eKeep ovenventunobstructed.
ePlace ovenshelf indesired positionwhile
oven is cool.If shelvesmustbe handledwhen
hot, do notletpotholdercontactheatingunits
in the oven.
*Pulling outShelfto the shelf stop isa
convenienceinlifting heavy foods.It is alsoa
precautionagainst burns fromtouching hot
surfaces ofthe door or ovenwalls.
QWhenusingcookingor roastingbagsinoven9
followthemanufacturer’sdirections.
eDonotuseyour oventodry newspapers.If
overheated,they can catchfire.
,/’”.
“,. .——---- —., . . ..— .—-—. . . - . . . ..—---- . . . . . . . . ..-
-————.—”-..—- -—.. ..—..—.— ——

j.- QUSeproper pansize—This
~?
~x=.. applianceis equippedwithdifferent
~_<-
-~~ sizesurfaceunits,Selectcookware
havingflatbottomslargeenoughto
coverthe surfaceunitheatingelement.Theuse of
undersizedcookwarewillexposeaportionofthe
heatingelementto directcontactandmay resultin
j~llition of clothing.properrelationshipof
cookwareto burnerwillalsoimproveefficiency.
@Never leave SwtiaeeUxlitiunattended at high
heat settings. Boilovercausessmokingand
greasyspilloversthatmay catchon fire.
e~~ ~~~~~~~p~~~~~~~vent are not covered
and are in place. Theirabsenceduringcooking
coulddamagerangeparts and wiring.
~~~~~~use a~~~i~~~ foflto line drip pans or
anywherein the ovenexceptas describedin this
book.Misusecouldresultin ashock,fire hazard
or damageto the range.
eonly certain types of glass9glass/ceramie9
eartl~enwareor other glaztd containers are
suitable for cooktopservice; others may break
becauseof the suddenchangein temperature.See
sectionon Surface Cookingfor suggestions.
~To minimize the possibility of burnsy ignition
of flammablematerials,and spillage,the handle
of acontainershould be turned toward the center
of the rungewithoutextendingover nearby
surface units.
sNever clean the Cooktoj}surface when it
is hot. Sornccleaners produce noxiousfumes
and wet clothscould cause stean~burns if used
on ithot surface.
G?%iways tlaFnSarface tlilit to OFl~before
re~nlovingCQo];ware.
Keep an eye011foods b$imgfried atHI or
MEDIUM KIIG13heako
Toavoid the possibility ofa!burn or electric
shock9always be certainthat the controls
forall surface Mnititire atOFF positionand
all Coilsare Coolbefore attemptingto!remove
the unit.
Dom9timlmer$eor soak removable surface
Units.DQn9tputthem inadishwasher.
when naming foods areunder the hood9turn
the fan Off. The fan, if operating, mayspread
the flame.
Foods for frying should beas dry aspossible.
Froston frozenfoods or moistureonfreshfoods
cancausehot fat to bubbleup andoversides
ofpan.
Uselittle fat for eflective shallowor deep-fat
frying. FilIingthepan toofull of fat canc~use
spilloverswhen food is added.
eIf ~ ~~~~~~~~~~~of ~~~~~~fat$ wil~be used
in frying9stirtogetherbeforeheating,or as
fats melt slowly.
~Alwaysheat fat slowly,and watchas it heats.
QUsedeepfattl~ermometer whenever possible to
preventoverheatingfat beyondthe smokingpoint.
~Neve~try iOmove apan of hot fat9especially
adeep fat fryer.Waituntilthe fat is cool.
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d
.4”.—...— — --------—--.... .—— ____ ........—...-.-—------- -...—— .—.—...=.—

II
r
(NOTE: Not all doors have windows.)
—
Broiler Pan
(onsomemodels)
ppon
ds
Some models have lift-up
cooktops for easier cleaning.
.----
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.——--”------- . . ... -.—— —.——- . .—-. ”.—...—...—. . . . . . . . .._.
”________._ -,_. —.—— ,.

Feature Index(Notallmodelshaveallfeatures.) o; page
1StorageDrawer(onsomernoclels) I24
2Anti-TipLabel —
3,21,29
3Anti-TipDevice(SeeInstallationIns~ctions.)
4BakeUnit(Maybeliftedgentlyforwipingovenfloor.) 4
4
5BroilUnit 2
6ModelandSerialNumbers
(behindtherangedoororbehindthestoragedrawer) 21,22
7SurfaceUnits,MD Pans 8,23
8SurfaceUnitControls 11,23
9OvenSetControl 10,23
10 AutomaticOvenTimer,ClockandMinuteTimer
(onsomemodels) 11,12,23
11 OvenTempControl
12 “ON”IndicatorLight/LightsforSurfaceUnits 8
13 OvenCyclingLight I11
14 OvenVent(Locatedunderrightrearsurfaceunit.) 4,22
21
15 Lift-UpCooktop(onsomemodels)
16 Ovenhterior Light(onsomemodels) 11,23
(Comesonautomaticallywhendoorisopened.)
17 OvenShelfSupports 12
11,14,23
18 OvenShelf(numbermayvary)
19 OvenLightSwitch(onmodelswithovenwindow) I11
I16,18-20,25
20 BroilerPanandRack(onsomemodels)
.-,,e_ —+.-. ...--’.. —.—.———---—---—--------”----,----- ---— ——~——,——. . ..—=——— —

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f~=&&ti~= .sumAcE coomG
&&&$:
.---.:...._==..-.*.-
Atboth0~ and~thecontrol“clicks”intoposition.Youmayhearslight
“clicking”soundsduringcooking,indicatingthecontroliskeepingtheunit
attheheatlevelorpowerlevelyouset.
Howtosetthe controls Heat settingGuide
Msh theknobin
andturnineither
directionto theheat
settingyouwant.
Besureyouturn
controlto 0~ when
youfinishcooking.
Thesurfaceunit
indicatorlightwillgloww]
Hi—Usedtobegin
cookingtobring
watertoaboil.
Reduceheatsetting
afterwaterboils.
m~m HIGH—
(Settinghalfway
between~and
MED.)Maintainsa
setig ontiy sutiaceunitis on. fastboilonlarge
amountsoffood. MEKI
mD—Saute andbrown;keepsfoodatamedium
boilorsimmer.
~D~M LOW—(SettinghalfwaybetweenMED
andLO.)CookafterstartingatHI;cookswithlittle
waterin coveredpan.
LO—Usedforlongslowcooking(simmering)to -
0:::*.
-;B&@
tenderizeanddevelopflavors.Usethissettingto melt -$~~
butterandchocolateor tokeepfoodswarm.
NOTE: SurfaceIndicatorLightmayglowbetween
LOand0~ butthereisnopowertothesurfaceunits.
coom GTms
cookware
Usemedium-or heavy-weightcookware.Aluminum RIGHT
cookwareconductsheatfi~sterthanothermetals.
Cast-ironandcoatedcast-ironcookwareareslow
toabsorbheat,butgenerallycookevenlyatlowto
mediumheatsettings.Steelpansmaycookunevenly
if notcombinedwithothermetals.
For bestcookingresultspansshouldbeflatonthe
bott<>rn.Matchthe sizeofthesaucep’anto thesizeof Notover 1inch
tile surface unit.Thepanshou]dnotextendoverthe
edgeof the trimringmorethan 1inch.
.-,
:..:l

We recommendthatyouuseonlya
fiat-bottomedwok.Theyare
availableatyourlocalretailstore.
Donotusewoksthathavesupport
rings.Useofthesetypesofwoks,
withorwithouttheringinplace,
canbedangerous.Placingthering
overthesurfaceunitwillcausea
build-upofheatthatwilldamage
theporcelaincooktop.Donottryto
usesuchwokswithoutthering.
Youcouldbeseriouslyburnedif
thewoktippedover.
~om c~m GTws
Canning should be doneon sutiace uti@only.
Potsthatextendbeyondoneinchof stiace unit’s
drippanarenotrecommendedformostsurfacecooking.
However,whencanningwithwater-bathorpressure
canner,larger-diameterpotsmaybeused.Thisis
becauseboilingwatertemperatures(evenunder
pressure)arenotharmfulto cooktopsurfaces
surroundingthesurfaceunits.
HOWEVER,DONOTUSELARGEDWTER
CANRS ORO~R LARGEDIMETER POTS
FORFRY~G ORBOm~G FOODSOMR
THANWA~R. Mostsyruporsaucernixtures—
andalltypesoffrying-cook attemperaturesmuch
higherthanboitingwater.Suchtemperaturescould
eventuallyharmcooktopsurfacessurrounding
surfaceunits.
1.Besurethecannerfitsoverthecenterof the
surfaceunit.If yourrangeor itslocationdoesnot
allowthecannertobecenteredonthesurfaceunit,
usesmallerdiameterpotsforgoodcanningresults.
2.Forbestresults,usecannerswithflatbottoms.
Cannerswithflangedorrippledbottoms(often
foundinenamelware)don’tmakegoodcontact
withthesurfaceunitandt:~kealongtimeto
boilwater.
3.Whencanning,userecipesandproceduresfrom
reputablesources.Reliablerecipesandprocedures
areavailablefromthemanufacturerofyourcanner;
manufacturersof glassjars forcanning,suchas
BallandKerr;andtheUnitedStatesDepartmentof
AgricultureExtensionService.
4. Rememberthatcanningis aprocessthatgenerates
largeamountsof steam.Toavoidbumsfromsteam
orheat,becarefulwhencanning.
NOTE: If yourhousehaslowvoltage,canningmay
takelongerthanexpected,ev~nthoughdirections
havebeencarefullyfollowed.Theprocesstimewill
beshortenedby:
Yl:lt’-l}ottomcanners are recolnR12&n(ied. (1) usingapr[ssurecanner,and
(2) startingwithHOTtapwaterfor fastestheating
oflargequantitiesofwater.
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————.. ---., —. . ... . ... . .. ..— ----- .-.--.. -.———— ~—.—.-... -.“.-.—. -.——

Tosettheclock,pushtheknobin andturntheclock
handstothecorrecttime.(TheMinuteTimerpointer
willmovealso.Lettheknobout,thenturntheMinute
Timerpointerto OW.)
(onsomemodels) (onsomemodels)
PresstheCLOCKpad.ThenpresstheINCREASEor
DECREASEpaduntilthecorrecttimeis displayed.
PushtheCLOCKpadto start.
n
CLOCK
o
TIMER
ON/OFF
(on some models) H
A
v
MinuteTher
TheMinuteTimerhasbeencombinedwiththerange
clock.Useitto timeallyourprecisecooking
operations.You’llrecognizetheMinuteTimerasthe
pointerwhichisdifferentincolorandshapethanthe
clockhands.
TosettheMinuteTimer,turnthecenterknob,
tithout pwhing ;t in. Onsomemodels,minutes
aremarkedupto60.Onothermodelsyoucanset
thetimeforupto4hours.Attheendofthesettime, .-
abuzzersoundstotellyoutimeisup.Turnknob,
tithout pmhing in,untilpointerreaches0~ and
buzzerstops.
TosettheMinuteTher o
&*g
PresstheTIMERON/OFFpad.Thewords“SET “*-
TIMER”appearinthedisplay.Thenpressthe
~CREASE orDECREASEpaduntilthedesiredtime
(hoursandminutes)is displayed.Thecolonflashes
whenthetimerstm~scountingdown.
PresstheT~ER ON/OFFpaduntil“0.00”appears
in thedisplay.
Attheendof thetimeroperation,thetimerbeeps3
timesfollowedby 1beepevery10secondsuntil
cancelled.Youcandisplaythetimeofdayby pushing
theCLOCKpad.Toreturnto thetimecountingdown,
pushTIMERON/0~.
,
(
(--)
\/
+.....,

Bef’re usingYouroven
1.Lookatthecontrols.Besureyouunderstand 3.Readoverinformationmd tipsthat.follow.
howtosetthemproperly.Readoverthedirections 4,Keepthisbookhandysoyoucan~efertoit,
fortheOvenControlssoyouunderstandhowto especiallydtting thefirstweeksof~~singyour
usethem. newrange.
2.Checkoveninterior.Lookattheshelves.Take
apracticerunatremovingandreplacingthem
properly,to givesure,sturdysupport.
ovencontrols
Somemodelshaveoneovencontrolknob-OVEN
TEMP.Othermodelshavetwoovencontrol
knobs-OVEN ~MP andOVENSET.TheOVEN
SETknobhassettingsforBAKE,mD BAKE,
BROE andOFT.
OVENTEMPmaintainsthetemperatureyouset,
fromWA~ (150°F.)toBROK (550°F.).Onsome
models,theOVENTEMPknobdso turnstheovenoff.
OVENSR IOVEN-TEMP
The OvenCyclingLightglowsuntiltheoven (knobappearancemayvary)
reachesyourselectedtemperature,thengoes
offandon withtheovenunit(s)duringcooking.
~v~~ ~~~~~ (onsomemodels)
Thelightcomesonautomaticallywhenthedooris opened.
Onmodelswithovenwindow,usethe switchto turnthelighton andoff
whenthedooris closed.Theswitchislocatedonthefrontofthedooron
somemodels.On othermodeIs,you’llfinditonthecontrolpanel.
oven Interior shelves
Theshelvesaredesignedwithstop-locks,so that
whenplacedcorrectlyontheshelfsupports,theywill
stopbeforecomingcompletelyoutfromtheoven,and
willr~ottiltwhenremovingfoodfromor placingfood
011thcm.
‘Foremovethe shelvesfromtheoven,pullthe
shelftowardyou,tiltfrontend upwardandpullthe
shelfOu[.
~’~fiop]$geey
placetheshelf on silelf Suppoll withStOp-
lo[;ks(curved extension of shelf)facingup and
t{vwa~+(ltilerearof Illeoven.“~i]tup frontandpush
si~clftowardthebackof theove~~untilitgoespast
“~t~p”on tileover2wa~l.~hs~?lowert~le
fr013t Of the
,--—=.l
jt;helf and pllsh it a!~ tile \4ay bat]:.

Theovenhasfourshelfsupportsidentifiedinthis
illustrationasA(bottom),B,CandD(top).Shelf
positionsfortooting foodaresuggestedonbaking,
roastingandbroilingpages.
1
Adjusting ovenThemostit
Usethetimegiveninyourrecipewhenusingthe
ovenforthefiisttime.Oventhermostats,intime,may
“drift”fromthefactorysettinganddifferencesin
timingbetweenanoldandanewovenof 5to 10
minutesarenotunusual.Yourovenhasbeenset
correctlyatthefactoryandis morelikelytobe
accuratethantheovenwhichitreplaced.However,if
youfindthatyourfoodsconsistentlybrowntoolittle
ortoomuch,youmaymakeasimpleadjustmentin
thethermostat(OvenTernp)knob.
Poi
Toadjust the thermosht bob:
1.Pulltheknobofftheshaft,lookatthebackofthe
knobandnotethecurrentsettingbeforernting
anyadjustments.
2.Loosenbothscrewsonthebackoftheknob.
3.If theoventemperatureseemstoohot,movethe
pointertowardthewordsMAW COOLER.If the
temperatureseemstoocool,movepointertoward
thewordsMA~ HOTTER.Eachnotchchanges
thetemperatureby about10degreesFahrenheit.
4. Tightenthescrews.
5.Replacetheknob,matchingtheflatareaofthe
knobtotheshaft.
}
1.To :avoid~]ossil)leE]urns,place 2. Closetheovendoor.Turnthe 3. Checkfoodfor donenessat
theshelvesin thecorrect OVENSETknob(onsome minimumtimeonrecipe.Cook
p[}sitionbeforeyouturnthe models)to BAI<Eandthe Iongerif necessary.Switch.off
ovenon. OVENTE”MPknobto the heatandremovefoods.
temperatureyoudesire.
,f-“,
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----

Tm DBAmG
(on some models)
Theautomaticoventimercontrolsa-edesignedtoturntheovenonoroff
automaticallyat specifictimesthatyouset.(UseT~ED BAKEonthe
OVENSETknob.)
NOTE:Beforebeginning,make
surethehandsoftherangeclock
showthecorrecttimeofday.
2.TurntheOVENSETknobto
TIMEDBAKE.TurntheOVEN
TEMPknobtotheoven
temperature,forexample250°F.
Theovenwillstartimmediately
andwillstopatthetimeyou
haveset.
Tostartcookingimmediately,and
turnoffautomatically,youmust PUSHTOTURN -u-
turntheOVENSET-~ob to
T~D BAKE.Remember,foods
continuecookingaftercontrolsare
offbecausetheovenretainsheat,
foralongtime,if theovendooris
1.TosettheStopTime,pushin
theknobontheSTOPTIME
dialandturnthepointertothe
timeyouwanttheoventoturn
o~. forexample6:00.The
OVENSH IOVENWMP I
notopened. DELAYSTAARTdialshouldbe
atthesamepositionasthetime
of dayonclock.
How tosetDelayStati andAutomaticstop *Foodsthatarehighlyperishable, R
suchasmilk,eggs,fish,stuff~ngs,
poultryandporkshouldnotbe
allowedto sitoutformorethan
onehourbeforeoraftertooting.
Roomtemperaturepromotesthe
growthof harmfulbacteria.
DelayStartandAutomaticStopis
settingtheoventimertoturnthe
ovenonandoffautomaticallyat a
latertimethanthepresenttimeof
day.YoumustusetheTIMED
BA= setting.
Clock
STOPTIME DEMYSTA~
.,.T‘;$“/(,, \\\\\‘;$‘v,,,
.\ /. =\ /.
;9 T34 29&:
==
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‘/1(,1,1{
PUSHTOTURN
2.Tosetthe StopTlrne,pushinthe
knobonthe STOPTIMEdial
andturnthepointertothetime
youwanttheoventoturnoff,
forexample6:00,Thismeans
yourrecipecalledfor twoand
one-halfhoursof bakingtime.
NOTE:
Clock
Si’opTIRE DELAYSTART
$2:? ($!
‘. ~;\” “//,,,,,,,
‘Ilt,l,tt 6\’”
PUSI{TOTURN
3.TurntheOVENSETlmobto
TIMEDBAI=. TurntheOVEN
TEMPknobto 250°F.or
recommendedtemperature. HI
Placefoodin oven,closethe
doorandtheovenwill
automaticallybe turnedon and
offat thetimesyouhaveset.
Whencookingis completed,
turntheOVENSETto OFF and
removefoodfromtheoven.
1.Toset starttime,pushinthe
knobon theDELAYSTART
dialand turntl~epointerto the
timeyouwanttheovento turn
on,for example3:30. ~Be surethatovenlightis off
becauseheatfromthebulbwill
speedharmfulbacteriagrowth.
~Timeon STOPTIMEdialmust
be laterthantimeshownonrange
clockandDELAYSTARTdial.
OvenIndicatorLight(s)atTIMED ~’
BA~ settingmaywork @
differentlythanti~eydo at BAI@. p!
\;Nfi
setting.Carefullyrecheckthe steps ‘
:30
givenabove.If alloperationsare p>
doneas explained,ovenwill Q:Q
opezateas it shotlld.
....... ..,,---.-———— ——,—.— ———... .—.— .._._=—=._—_..- —.....-.-.-..-=~“,........

Forbestbakingresults,followthesesuggestions:
ovenshelves
Arrange theoven
shelforshelves
inthedesired
locationswhile
theoveniscool.
Thecorrectshelf
positiondepends
onthekindof
foodandthe
browningdesired.
Asageneralrule,
placemostfoodsin themiddleoftheoven,oneither
thesecondo: thirdshelffromthebottom.Seethe
chartfor suggestedshelfpositions.
&gel foodc&e A
Biscuitsormuffins Bor C
Cookiesorcupcakes Bor C
Brownies Bor C
Layercakes Bor C
Bundtorpoundcakes Aor B
Piesorpieshells Bor C
Frozenpies IA(oncookiesheet) I
Icasseroles IBorC I
IRoasting IAorB I
Preheating
Preheattheovenif therecipecallsforit.Preheat Preheatingisnecessaryforgoodresultswhenbting
meansbringingtheovenupto thespecified cakes,cookies,pastryandbreads.Formostcasseroles
temperaturebeforeputtingin thefood.Topreheat,set androasts,preheatingis notnecessary.Forovens
theovenatthecorrecttemperature-selectingawithoutapreheatindicatorlightortone,preheat10
highertemperaturedoesnotshortenpreheattime. minutes.Aftertheoveriis preheatedplacethefood
in theovenasquicklyaspossibletopreventheat
fromescaping.
BakingPans
LJsetheproperbakingpan.Thetypeoffinishonthe
pandeterminestheamountofbrowningthatwiIloccur.
oDark,roughor dullpansabsorbheatresultingin a
l~rowner,crispercrust.Usethistypeforpies.
i=,-
[“
Forevencookingandproperbrowning,theremustbe
enoughroomfor aircirculati~nin theoven.Baking
resultswillbe betterif bakingpansMecenteredas
muchaspossibleratherthanbeingplacedto thetiont
orto thebackoftheoven.
Pansshouldnottoucheachotheror thewallsoftie
oven.Allow1t? 1%inchspacebetweenpansas well
asfromthebackof theoven,the doormd thesides,
If youusetwoshelves,staggertheparrsso oneis not
dir~ctlyabovethe otl~er.

I
BaMngGuides
Whenusingpreparedbakingmixes,followpackagerecipeorinstructions
forbestresults. s
cookies
Whenbakingcookies,flatcookiesheets(without
sides)producebetter-lookingcookies.Cookiesbaked
inajelly rollpan(shortsidesallaround)mayhave
darkeredgesandpaleorlightbrowningmayoccur.
Donotuseacookiesheetsolargethatittouchesthe
wallsor thedooroftheoven.
Forbestresults,useonlyonecookiesheetin theoven
atatime.
Res
/\J
cakes
Forbestresults,bakepiesin dark,roughordullpans Whenbakingcakes,warpedorbentpanswillcause
toproduceabrowner,crispercrust.Frozenpiesinfoil unevenbakingresultsandpoorlyshapedproducts.
pansshouldbeplacedonandurninumcookiesheet Acakebakedin apanlargerthantherecipe
forbakingsincetheshinyfoilpanreflectsheataway recommendswillusuallybecrisper,thinneranddrier
fromthepiecrust;thecookiesheethelpsretainit. thanit shouldbe.If bakedin apansmallerthan
recommended,it maybe undercookedandbattermay
overflow.Checktherecipetomakesurethepansize
usedistheonerecommended.
Neverentirelycover ashelfwithalargecookiesheet
oraluminumfoil.This }villdisturbtheheat ..AQ
circulationandresultsinpoorbaking.Asmallersheet
offoil maybeusedto catchaspilloverbyplacingit
onalowershelfseveralinchesbelowthefood. !:\;:$-k~+.’<%b
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RoAsTmG
Roastingiscookingbydryheat.Tendermeator I1
poultrycanberoasteduncoveredinyouroven. OWNSFI- OWM,WMP
Roastingtemperatures,whichshouldbelowand
@
BME
steady,keepspatteringtoaminimum.
Roastingisreallyabakingprocedureusedformeats. $0
$1
?
Therefore,ovencontrolsaresettoBAKEorTIMED +)\%\\:
BA~. (Youmayhearaslightclickingsound, 7/ouO
indicatingtheovenisworkingproperly.)Roastingis
easy;just followthesesteps:
1.Placetheshelf
inAorB
position.No
preheatingis
necessary.
2. Checkthe
weightof the
meat.Placethe
meatfat-side-up
orpoultrybreast-
shallowPan.Thesid-up,onroastingrackin a meltingfatwillbastethemeat.
Select a pan as close tohe sizeofthemeatas
possible.(Broilerpanwithrackis agoodpanfor
this.)Linebroilerpanwithaluminumfoilwhen
usingpanfor marinating,cookingwithfruits,
cookingheavilycuredmeats,orbastingfood
duringtooting. Avoidspillingthesematerials
insidetheovenor insidetheovendoor.
3.TurntheOVENSET(onsomemodels)toBA~
andtheOVENTEMPto 325°F.Smallpoultrymay
becookedat375°F.forbestbrowning.
4.Mostmeatscontinuetocookslightlywhile
standing,afterbeingremovedfromtheoven.
Standingtimerecommendedforroastsis 10to 20
minutes.Thisallowsroaststo firmupandmakes
themeasierto carve.Internaltemperaturewillrise
about5°to 10°F.;tocompensatefortemperature
rise,ifdesired,removeroastfromovensooner(at
5°to 10”F.lessthantemperatureintheguide).
NOTE:YoumaywishtouseWD BAKE,as
describedin theBakingsectionofthisbook,toturn
ovenonandoff automatically.
Rememberthatfoodwillcontinuetocookinthehot
ovenandthereforeshouldberemovedwhenthe
desiredinternaltemperaturehasbeenreached.
FrozenRoa$@
Frozenroastsof beef,pork,lamb,etc.,canbe started Thawmostfrozenpoultrybeforeroastingtoensure
withoutthawing,butallow10to 25minutesper evendoneness.SomecommercialfrozenpouItrycan
poundadditionaltime(10minutesperpoundfor becookedsuccessfullywithoutthawing.Follow
roastsunder5pounds,moretilneforlargerroasts). directionsgivenonpackagelabel.
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.— 1
jP
~o~s~m~GUDE
,~%j
:J==::.:’:--
E$-=~33
-.:’1.
PositionovenshelfatBforsmall-sizeroasts(3to 4. Standingtimerecommendedforroastsis 10to
7Ibs.)andatAforlargerroasts. 20minutes.Thisallowsroaststofirmupand
2.Placemeatfat-sideup,orpoultrybreast-sideup, makesthemeasierto carve.Internaltemperature
onbroilerpanorothershallowpanwithtrivet. willriseabout5°to 10°F.;to compensatefor
Donotcover.Donots~ff poultryuntiljustbefore temperatureincrease,ifdesired,removetheroast
roasting.Usemeatthermometerformoreaccurate fromovensooner(at5°to 10”F.lessthan
doneness.(Donotplacethermometerin stuffing.) temperatureinthisguide).
3.Removefatanddrippingsasnecessary.Baste 5.Frozenroastscanberoastedbyadding10to
asdesired. 25minutesperpoundmoretimethangivenin
guideforre~rig;ratedroasts.(10minu~esper
poundforroastsunder5pounds.)Defrostpoultry
beforeroasting.
Meat
Tendercuts;rib,highquality
sirlointip,rumportopround*
Lamblegorbone-inshoulder*
Vealshoulder,legorIoiri*
Porkloin,riborshouIder*
Ham,~recooked
Poultry
ChickenorDuck
Chickenpieces
Turkev
oven
Temperature
325°
325°
325°
325°
325°
325°
350°
325°
DonenM
Rare:
Medium:
WelIDone:
Rare:
Medium:
WellDone:
WellDone:
WellDone:
ToWarm:
WellDone:
WellDone:
WellDone:
ApproximateRoastingTime
in Mnutes per Pound
3to 5lbs.
24-33
35–39
40-45
21-25
25-30
30-35
3545
35-45
6to 8lbs.
18–22
22–29
30-35
20-23
24-28
28–33
3W0
3W0
17–20minutesperpound(anyweight)
3tO5Ibs. Over 5lbs.
35-40 30-35
3540
10tO 15Ibs. Over 15lbs.
18–25 15-20
Internal
Temperature“F.
140°–1500T
150°–1600
170°–1850
140°–1500*
150°–1600
170°–1850
170°–1800
170°–1800
1250–130°
185°–1900
185°–1900
In thigh:
185°–1900
‘KForbonelessroIIedroastsover6inchesthick,add5to 10minutesperpoundtotimesgivenabove.
fTheU.S.DepartmentofAgriculturesays,“Rarebeefispopular,butyoushouldknowthatcookingit toonly140”F.meanssomefood
poisoningorganismsmaysurvive.”(Source:SafeFoodBook.—
YourKitchenGuide.USDARev.June1985.)
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Broilingiscookingfoodbyintenseradiantheatfrom
theupperunitintheoven.Mostfishandtendercuts
ofmeatcanbebroiled.Followthesestepstokeep
spatteringandsmokingtoaminimum.
1,If meathasfatorgristlenearedge,cutvertical
slashesthroughbothabout2inchesapart.If
desfied,thefatmaybetrimmed,leavinglayer
about1/8inchthick.
2.Placethemeatonthebroilerrackinthebroilerpan.
Alwaysusetheracksothefatdripsintothebroiler
pan;otherwisejuicesmaybecomehotenoughto
catchfire.
3.Positiontheshelfontherecommendedshelf
positionassuggestedintheBroilingGuide.Most
broilingis doneonCposition,butif yourrangeis
connectedto
208 volts,
youmaywish
touseahigher
position.
4.Leavethedoor
ajarafew
inches.The
doorstays
openbyitself,
yettheproper
wtemperatureis
maintainedin
theoven.
OVENSm
5.TurntheOVENSET(onsomemodels)andthe
OWN ~MP bobs toBRO~. Preheatingis
notnecessary.
6.Turnfoodonlyonceduringbroiling.Timefoods
forfirstsideperBroilingGuide.
Turnfood,thenusethetimesgivenforsecondside
asaguidetopreferreddoneness.(Wheretwo
thicknessesandtimesaregiventogether,usefirst
timesgivenforthinnestfood.)
OVEN,TEMP
7. Whenfinishedbroiling,turntheOVENSETorthe
OWN TEMPknobto 0~ (dependingonyour
model).Servefoodimmediately,leavingthebroiler
panandrackoutsidetheoventocoolduringmeal
foreasiestcleaning.
Youcanusealuminumfoilto line Withouttheslits,thefoilwill
yourbroilerpan andbroilerrack. preventfatandmeatjuicesfrom
However,youmustmoldthefoil drainingto thebroilerpan.The
tightlyto therackandcutslitsinit juicescouldbecomehotenoughto
just liketherack. catchonfire.If youdo notcutthe
slits,youarefrying,notbroiling.
,.-.
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----

4..Yes.Usingtheracksuspendsthemeatoverthe
pan.Asthemeatcooks,thejuicesfallintothepan,
thuskeepingmeatdrier.Juicesareprotectedbythe
rackandstaycooler,thuspreventingexcessive
spatterandsmoking.
Q. Should1sdt the meat beforebroiling?
A. No. Salt drawsoutthejuicesandallowsthemto
evaporate.Alwayssaltaftercooking.Turnmeat”
withtongs;piercingmeatwithaforkallowsjuices
to escape.Whenbroilingpoultryorfish,brush
eachsideoftenwithbutter.
A, In someareas,thepower(voltage)totie oven
maybelow.In thesecases,preheatthebroilunit
for 10minutesbeforeplacingbroilerpanwith
foodinoven.Checkto seeifyouareusingthe
recommendedshelfposition.Broilforlongest
periodoftimeindicatedin theBroilingGuide.
~rn foodonlyonceduringbroiling.
A.No.Thebroilerrackisdesignedtoreflectbroiler
heat,thuskeepingthesurfacecoolenoughto
preventmeatfromstickingto thesurface.
However,sprayingthebroilerracklightlywith
avegetablecookingspraybeforecookingwill
makecleanupeasier.
(continuednext page)
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5.Whenarrangingfoodonpan,donotletfattyedges ‘-
hangoversides,whichcouldsoilovenwith
fatdripping. .._
1.Alwaysusebroilerpanandrackthatcomeswith
youroven.It is designedto minimizesmokingand
spatteringbytrappingjuicesintheshieldedlower
partofthepan.
2. oven door shouldbeajar for allfoods.There
isaspecialpositionon door whichholdsdoor
opencorrectly.
3.Forsteaksandchops,slashfatevenlyaround
outsideedgesofmeat.Toslash,cutcrosswise
throughouterfatsurfacejusttotheedgeofthe
6.Broilerdoesnotneedtobepreheated.However,
forve~ythinfoods,ortoincreasebrowning,
preheatifdesired. .-
..
7.Frozensteakscanbebroiledbypositioningthe
ovenshelfatnextlowestsl~elfpositionand
increasingcookingtimegiveninthisguide1YZ
timesperside.
meat. Usetongsto turnmeatovertoprevent 8.If yourrangeisconnectedto 208Volts,raresteaks
piercingmeatandlosingjuices. maybebroiledbypreheatingthebroilerand
4. If desired,marinatemeatsorchickenbefore positioningtheovenshelfonepositionhigher.
broiling,or brushwithbarbecuesaucelast5to
10minfitesonly.
Quantityand/or
Thickness comments
Arrangein singlelayer.
Food 1/2lb.(about8
thinslices)
Bacon
Spaceevenly.
U~to8t)attiestakeaboutsametime.
1lb.(4patties)
1/2to3/4inchthick
GroundBeef
WellDone 4--5
~
7
7
9
13
10
15
25
35
c
BeefSteaks
Rare
~Medium
WellDone
Steakslessthan1inchthickcookthrough
o
beforebrowning.Panfryingisrecommended. x%!=
Slashfat. -z&*g&.
.,..=-—
c
c
c
c
c
c
7
9
13
7-8
14-16
1inchthick
(1to 1%lbs.)
IZ irlchthick
(2to2XIbs.)
Rare
Medium
WellDone 20-25 Reducetimeabout5to 10minutes
persideforcut-upchicken.Bmsh
eachsidewithmeltedbutter,Broil
skin-side-downfirst.
10-15
1whole
(2to2filbs.),
splitlengthwise
A
Chicken
Bakery Products
Bread(Toast)or
ToasterPastries
l~nglishMuffins
Lol)ster ‘~:lils
Spaceevenly.PlaceEnglishmuffinscut-side-
upandbrushwithbutter,if desired.
1%-2 1/2 2to4slices
1pkg.(2)
2(spjit)
c
c
BCutthroughbackofshell.Spreadopen.
Brushwithmeltedbutterbeforeand
afterhalfofbroilingtime.
2-4
((}108 oz. each)
5 5
8 8
HandleandturnverycarefuIly.Brushwith
lemonbutterbeforeandduringcooltingif
desired.Preheatbroilertoincreasebrowning.
Increasetime5to 10minutesperside
for 1Xinchthickorhome-cured.
c
B
c
B
c
c
c
B
inchthick
10 10
13 13 Slashfat.
Slashfat.
84-7
10 10
10 I4-6
17 12-14 -—.
Ifdesired,splitsausagesi~~half (-’)
lengthwise;cut in;o5-to6-inchpieces. .=.~’
c