GE JBS28G Installation instructions

gthebestfrom
You
Energy-savingTips p5
Features p6
Surfacecooking p7
Oventooting p13
UseandCareof
model
JBS28G
Ouestions?
usetheProblemSolver p23
—.
,,
YourDirectLine to GenemlElectric
TheGEbwer Centef800.626.2000
ELECTRIC

Helpw
helpyou,e a
Conknk —
BeforeUsingYourMge-. . . . . ...2
SafetyInstruction; . . . ;.. , .. ,3,4-
—
Beforewi~ yourraqe,
readthkbookcarefully. Ifyoureceived
atimagedraqee..
Itisintendedtohelpyouoperate
andmaintainyournewrange
properly.
Immediatelycontactthedealer(or
builder)thatsoldyoutherange.
Savetimeandmoney.
Beforeyourequest
service...
Keepithandyforanswerstoyour
questions.
Ifyoudon’tunderstandsomething
orneedmorehelp,write(include
yourphonenumber):
ConsumerAffairs
GeneralElectricCompany
AppliancePark
Louisville,KY40225
ChecktheProblemSolveron
page23.It listscausesofminor
operatingproblemsthatyoucan
correctyourself.
Writedom themodel
andserialnmberse
You’llfindthemon alabelon
thefrontoftherangebehindthe
storagedrawer. —
Thesenumbersarealsoonthe
ConsumerProductOwnership
RegistrationCardthatcamewith
yourrange.Beforesendinginthis
card,pleasewritethesenumbers
here:
—
Model Number
Serial Number
Usethesenumbersin any
correspondenceor servicecalls
concerningyourrange.
/
2

.i$~lenusing electricalappliances,
basicsafe~yprecautions should
befollowed,includingthe
fo!lowing:
%usetwapplianceOdy for its
btended useas described in tis
rnanud.
*Besureyour apptianceis
pmprly-d mdWmdd
byaqualified technician in
accordancewith the provided
titillation instructions.
sDon9tattempttorepati
or repiacemy partofyour
rangeUdess it isspeewlcauy
recommendedhthiswk. All
otier servicingshouldbe referred
@aqualtiled tectician.
ATmHousmoLD
~mmmo~P-
BYMMomGmEWSE
ORsmmG OFFmE
cRcmBmmR.
ewnotleaveCrowndone-
cMdren shouldnot be lefialone
or unattendd in an area wherean
apptianceis in use. ~ey shodd
neverbe Wowedto sit or stand
onanypart oftheappfiance.
@hn9t~!OW ~yO~~ to chb9
standor hangon thedo’ory
hwer or -e top.~ey codd
dwage therange md eventip
it over9caustig severepersonal
injury.
ecAmoN: ms OF
mmsT mmDmN
sHomD Nm BEsmw~
ENcnmm mom A
WGE ORONTm
BAcmF’LMHOFA
mGwcmDm
cLwmG ONTm
WGE TOMACHmMS
CO~D BE SEWOUSLY
mmDo
~Never wearloose-fitig or
hanginggarmentswhileusing
theappme. R~blematerid
could be ignitedif broughtin
contactwiti hotheatingelements
and may cause severeburns.
@Wephoodad greasefilters
clean to maintaingood venting
and to avoidgrease fires. ——
~Do notletcootig grease
or otherflamable materiak ~–
accmtiate in or nearthe =-
ra~e. -
-
m
*Do not usewateron gr~e s=
fires.Neverpickup afldng =
pm. Smother fl~hg pan on m~-
sufiaceutit by cove* pm
completelywithwell-fittbg tid9 –‘-–’--
cootie sheetor flat tray.
Rtig greaseou@ide apan
canbe put out bycovetig with
batig soda or9favaiiab1e9a
mtiti-pur~se *y chetical
or fem.
@Do nottouchheating
elemenfior hterior smface of —- —
oven.These surfacesmaybe hot ---
enoughto burn eventhoughthey
are dark in color. During .ad
@Use tidy dry ptholders—— ‘after use, do not touch, or let
moist or damp potholderson ~clothingor other flammable
hot sutiaces may result in burns materialscontact sutiace units,
tiom steam.Do notlet potholdem-areas nearby surfaceuni~ or any
totichhot heatingelemehts. Do titerior:area ofthe oven; tiow
not use atowelor other bulky .sufficienttime for cooling, first. _
Clom. ‘Potenti&y’hqtsutices include
~Neveruseyourapptimce for the.cooktopand areas facingthe
watig or heatkg theroom. ~ctioktop,ovenventopeningand
‘surfacesnear the opening, and
@
Stomge in or on apptiance— ‘
Flmablematerids shouldnotbe crevicesaround the ovendoor.
Remember: The inside surface
stored in an ovenor near surtice of the ovenmaybe hot when the
..&:&-
UIIJ.M. door is opened,
-
-
.--–
—.
-
-
*men cootig prk9 follow ~-- =--
our directions exactlyand always m- ‘-
cook the meat to at least 170°F. ❑=
This assures that, in the remote ‘~---
=v:--
possibilitythat trichtia maybe =_~
present in the meat. it WWbe -—
=.-
wed and the rneat’wfllbe sa&
to eat*
3

.. .... ..... .... . ...... ... ... ..._% . . .. .
.—
wmomm~sm~~~msTRucTIONS(continud~
oven surfaceCootingUtik
oSbndawayfromFwe when @~$~proper pm Sti-’rhis
QpIBhgovendwr.Hotairor appliance is equipped with one
St- which $?Smpescan cause or more sufice units ofdifferent
burro to hmh, face and/or size. Selectutenstishavingfit
eyes. bottomslarge enoughto cover
@D@n9theatmopnedfmd the surface unit heatingelement.
The use ofundersized utensfis
Con*em hthe oven. -we
Codd btidup and the Contier wtil exposeaportion of the
heating element to direct contact
could burst, musbg ah.v. and may result in ignitionof
!PP. .-.—AI. .
@Use of deeomtivemebi
coverson sudace elementsis
tiotr~omended. If acovered
element is ~ed on, element
burnout codd result.
@men flAg f60dS~de~
thehood, tmn the fan oH. The
fm, Hoperathg, may spread
theflame.
~~OO&fO~@kg ShOUldbe as
@as pssiblei Frost on frozen
food~or moisture on fresh foods
—
newspa~m. If overheated,they
can catch fwe.
could result in afire hazard or
dmmge to the range.
lts
.-
—
—
spi~age, the handJeof2
container should be timed
towd the center of thorange
wifiout extendingbvernearby
.—
sur%ceunits. .
4

}flurra.B3ge9likemanyother
h;?useholtiiteEns3isheavy and
call settleintosoftfloorcoverings
suchascushionedvinylor
carpeting.M~henmovingtherange
Qfithistypeofflooring,usecare,
~.nditisrecommendedthatthese
s~mpleandinexpensiveinstructions
befollowed.
Tnerangeshouldbeinstalledon
asheetofplywood(or similar
~~aterial)asfollows:Whenthe
floorcoveringendsatthefront of
f}~erange,theareathattherange
v;illreston shouldbebuiltupwith
plywoodtothesamelevelorhigher
thanthefloorcovering.Thiswill
ailowtherangetobemovedfor
cleaningor servicing.
gthe
Levelingscrewsarelocatedon
e3chcornerofthebaseofthe
rmge.Removethebottomdrawer
andyoucanleveltherangeonan
unevenfloor.
Toremovedrawer, pull drawer
out allthe ?’vayytilt upthe front
and Wke it out.Toreplace
drawer,insertrollersatbackof
d~rawerbeyondstoponrangeglides.
Liftdrawerifnecessarytoinsert
e~sily.Letfrontofdrawerdown,
thenpushintoclose.
@Usecookwareofmediumweight @Preheatovenontiywhen
aluminum,withtight-fittingcovers, necessary.Mostfoodswtilcook
andflatbottomswhichcompletely satisfactorilywithoutpreheating.
covertheheatedportionofthe Ifyoufindpreheatingis necessary,
surfaceunit. watchtheindicatorlightandput
@Cookfreshvegetableswitha
minimumamountofwaterina
foodinovenpromptl~aftertie
-lightgoesout.
coveredpan. @AlwaysturnovenOFFbefore
@Watchfoodswhenbringingthem removingfood.
quicklytocookingtemperaturesat *Duringbaking,avoidfrequent
HIGHheat.Whenfoodreaches dooropenings.Keepdooropenas
cookingtemperature,reduceheat shortatimeaspossiblewhenitis
inlrne~iatelytolowestsettingthat opened.
willkeepitcooking. *Cookcomoleteovenmeals
~Useresidualheatwithsufice insteadofju~tonefooditem.
cookingwheneverpossible.For Potatoes,othervegetables,and
extiple, whencookingeggsinthe somedessertswillcooktogethkr
shell,bringwatertoboil,thenturn withamain-dishcasserole,meat
toOFFpositiontocompletethe loaf,chickenor roast.Choose
cooking. ~‘ foodsthatcookatthesame
tern@eratureandinapprofiately
*Usecorrectheatforcookingtask:~thestirnetime.
HI—forrapidboil(iftimeallows; ~
donotuseHIGHheattostart). ~ ~~~ “‘se ‘esidual’heat‘n‘he‘Ven
MEDIUMHI (8-9)—quick wheneverpossibletofinish
browning. ~cookingcasseroles,ovenmeals,
etc.Alsoaddrollsorprecooked
MED—slowfrying. ‘dessertstowarmoven,using
LOW(2-3)—finishcookingmost residualheattowarmthem.
quantities,simmer--doubleboiler
heat,finishcooking,andspecial
forsm& quantities.
@Whenboilingwaterforteaor
coffee,heatody amountneeded. ~
Itisnoteconomicaltoboila
containerfullofwaterforone
ortwocups.
5

Features of YourRaue
T??
ms28G
I1ModelandSerialNumbers
I2SurfaceUnitControls
I3“ON” IndicatorLightsfor
SurfaceUnits
I4OvenSetControl
I5OvenTernpControl
16OvenCyclingLight
~7AutomaticOvenTimer,Clock
andMinuteTimer
8SolidElementSurfaceUnit
Explained
onpage
2
7
7
13
13
13
12
7-9
-
—
Explained
Fature hdex onpage
9OvenLightSwitch 13
I10 OvenLiner 1221
I11 BroilUnit I18 I
IUBakeUnit(Maybelifiedgently
forwipingovenfloor.) 1221
I13 OvenShelves
14 OvenShelfSupports 13
15 Brofler%andMck 18
16 StorageDrawer 22
17 OvenVent .
4
6

surfaceCootingwith
ItistiteHeat
Coitrok
Yoursurfaceunitsandcontrols
aredesignedtogiveyouaninfinite
choiceofheatsettingsforsurface
unitcooking.
AtbothOFFandHIpositions,there
isaslightnichesocontrol“clicks”
atthosepositions;“click”onHI
marksthehighestsetting;thelowest
settingisWti. Inaquie~titchen,
youmayhearslight“clicking”
soundsduringcooking,indicating
heatsettingsselectedarebeing
maintained.
Switchingheatstohighersettings
alwaysresultsinaquickerchange
thanswitchingtolowersettings.
Step1:Graspcontrolknoband
pushin.
Step2: Turneitherclockwiseor
counterclockwisetodesiredheat
setting.
ntrol must bepushed into set
onlyfromOm position.when
control
isinanypositionother
thanQm, itmayberotited
%Yitboutpushingin.
BesureyouturncontroltoOFF
whenyoufinishcooking.An
indicatorlightwillglowwhen
~Y heatonanysufice unitison.
Cm- Gtidefor
U* Ha@
~–Bring
watertoboil.
mDm ~(8-9)–Fastfry,pm
broil;maintaintit boilonlarge
amountoffd.
MED-Saute andbrown;maintain
slowboilonlargeamountoffd.
~W(2-3)–Cook~r stigatHK;
cookwithlittlewaterincoveredpan.
W—Steam rice,cereal;maintain
servingtemperatureofmostfoods.
N~E:
1.AtHIorMEDIUMHI(8-9),
neverleavefoodunattended.
Boiloverscausesmoking;greasy
spilloversmaycatchfire.
2. AtWMorLOW(2-3),melt
chocolate,butteronsmallunit.
CooMoptemperaturesincrease
withthenmber ofelernenbthat
areon.W~th3or4elements~ed
on,surfacetemperaturesarehigh
andcareshouldbeexercisedwhen
touctingthecootiop.
Theuseofyoursolidelement
cooktopisquitesimilartoan
electriccoilcooktop,withwhich
youprobablyarefamiliar.With
bothtypesyouwillenjoythe
cleadinessofelectricityandthe
benefitsofretainedheatinthe
elements.However,thereare
differences.
@SolidelementsdoNOTglowred,
evenatHI setting.
@Solidelementsreachtemperature
alittleslower,andholdheatlonger
thanconventionaltubularelements.
Solidelementshaveveryevenheat
distribution.Sincesolidelements
holdheatlonger,youmaywishto
turntheelementoffsooner,and
takeadvantageoftheresidud heat.
Theamountofresidualheatis
dependentuponthequantityand
typeoffood,thematerialand
thicknessofthepanandthesetting
usedforcooking.
@Thereddotintie ~en~roftie sofid
elementindicatesbtit-in temperature
limitersthatautomaticallyreduce “
theheatifapanboilsdry,ifthe
elementisturnedonwithoutapan
orifthepanisnotmakingenough
contactwiththesurfaceofthe
element.Thereddotswillwearoff
withusewithoutaffectingthe
performanceoftheelements.
e~e~ ism~~ hat intie element,
Onboilovers,waitforelementto
coolbeforecleaningelementarea.
●Solidelementcookingtakesyou
astepclosertoeasiercleanup,
becausethecookingsurfaceis
sealedagainstsptilsandthereare
nodripbowlsorburnerboxtoclean.
~Youmustuseproperflatbottomed
cookware,notwarped,convex,or
concave.Impropercookwarecould
causeunsatisfactorycookingmsdts.
kfomu*Yowc*p
forthe Hr* ~me
Thetopworkingsurfaceof
thenewsolidelementshavea
protectivecoatingwhichmustbe
hardenedbeforeusingtheelements
forthefirsttime.Tohardenthis
coating,theelementsshouldbe
heatedwithoutapanforashort
periodoftimeatHIsetting.
Therewillbe somesmokeand
odor;thisis normal.Itis non-
toxicandcompletelyharmless.
Heatingoftheelementwill
changethestainlesssteelelement
trimringsandtemperature
sensorstoagoldcolor.
THE ELEMENTPR~ECTIVE
COATINGMUSTBEHARDENED
~HELPPR~E~ THEELEMENT
OVER~LIFE.
—
-
-
—

.-
ToReceiveMafimum
PerformanceflwmYour
SoiidElement
QYoumustusetheco~ectcookware
forgoodcookingresults.
@Goodcookwarehasthick,flat
bottomswhichabsorbtheheatfrom
theelement.Thethick,flatbottom
providesgoodheatdistribution
fromtheelementtothefood.This
cookingprocessrequireslittle
water,fatandelectricity.
~Cookwarewiththin,uneven
bottomsdoesnotadequatelyutilize
theheatcomingfromtheelement.
Thefd tobecookedmayburnand
requiremoretimeandelectricity.
Youwouldalsohaveto addmore
fator water.
@Useody pansofgoodqualityon
thesolidelements.Theyshould
haveastablebottom,slightly
concavetowardsthecenter,just
enoughsothatthebottomofthe
panhasthegreatestpossible
contactwiththesolidelement
duringheatingoperation.This
resultsintheoptimumuseof
energy.~ns with unevenbottoms
arenotsuitableand.cancause
excessiveheatbuildupwhichcan
damagecooktop.
4
QEvennessofthepanbottomcan
becheckedbyaruleor thestraight
edgeofatable.
@Usepansofthecorrectdiameter
only.Theyshouldbeslightlylarger
thanthe solidelementsospillovers
willflowontothecooktopandnot
bakeontotheelement.Adamp
clothis sufficienttoremovethe
spill.Pansshouldnotoverhang
morethan 1inchovertheelement.
@Tooptimizecookingtimeand
energyusage,youshouldusea
panthatis sizedcorrectlyforthe
cookingprocess,withawell-fitted
lidtoavoidevaporationlossand
cookwithaslittlewaterorfatas
possible.If thepanistoosmall,
energyiswastedandspillagecan
flowontothesolidelement.
~Placeonlydrypansonthesolid
element.Donotplacelidsonthe
solidelement,particularlywetlids.
@Specialcookingproceduresthat
requirespecificcookingutensils,
suchaswoks,pressurecookers,
deepfatfryers,etc.,musthaveflat
bottoms,bethecorrectsizeand
covered,ifapplicabletocooking
process,asidentifiedearlierin
thissection.
*O** eO@e
●oa* eeee
eDon’tusepanswithrounded
bottoms.Theydon’thaveenough
contactwiththesolidelementto
cookproperly.
@Exceptinpressurecookingwith
waterandwaterbathcanning,pot
shouldnotextendmorethan1inch —
beyondthesurfaceofasolid
elementandshouldhaveflat -~
bottoms.Whenpotsdonotmeet
thisdescription,theuseoftheHI
heatsettingcausesexcessiveheat
buildupandmayresultindamage
tothecooktop.See“Home
CanningTips”sectionforfurther
information.
Questiom&bSW~~S
Q. May Icanfoodsandpreserves
onmysotidelementsmfacetib?
A. Yes,butonlyusecookware
designedforcanningpurposes.Check
themanufacturer’sinstructionsand
recipesforpreservingfoods.Be
surecannerisflat-bottomedand
fitsoverthecenterofsolid
element.Sincecanninggenerates
largeamountsofsteam,becareful
toavoidburnsfromsteamor heat.
Canningshouldonlybedoneon
surfaceunits. @
‘-
Q. WhyistheCOOMOPhottothe –
touch? —
A. Moreheatistransferredtothe
cooktopbythesolidelementthan
conventionalcoilsbecausethe
elementisclampedsecurelytothe
cooktop.This,ofcourse,elirn.inates
spilloversfromgettinginsidethe
cooktopchassis.Thesecretto
keepingthecooktopcomfortably
cooleristoturnthecooktopon
onlyafterthecookwareandits
contentsareplacedontheelement.
Moreheatwillthenbetransferred
tothecookwareandthefoodrather
thanthecooktop.In eithercase,
however,thecooktoptemperature
iswellwithinthelimitssetby
UnderwritersLaboratoriesandwill
notcausedamagetothecabinets,
countertops,cookware,dishtowels
andothermaterials.
TocheckhowapanWiu
performonasolidelement:
1. Put 1inchofwaterinto
thepan.
2. Bringwatertoaboiland
observethepatternofthe
bubblesasthewatercomesto
aboil.
3. Auniformpatternofbubbles
acrossthebottomofthepan
confirmsagoodheattrmsfer and
agoodpot.
4. Bubbleslocalizedin onlya
portionofthebottomindicate
unevencontactoftie pantothe
element,unevenheattransfer,
andanunsuitablepot.
8
-

Q. why doesthe solidfe~ement
Okewhen Ifirstturniton?
.— A. Thisinitialharmlessnontoxic
.- smokingisbothnormaland
—necessary.Arustpreventativeis
appliedtoeachelementatthe
factory.Whentheunitisturnedon
forthefirsttime,thecoatingwill
burnofftheelementareas.This
takesapproximatelyfiveminutes
andshouldbedonewithoutany
pansontheelement.Otherwise,
thecoatingwillsticktothepan.
Q. why am 1overcookingmy
foodwith the newsolidelement?
A. Thesolidelementisvery
energy-efficientandretainsitsheat
muchlongerthanthecoilelement.
Foodwillboilor fry threetofive
minutesafterthecontrolsareturned
off.Werecommendthatyoubegin
tooting atlowersettingsthanyou
haveinthepastandgradually
increaseordecreaseheatasdesired.
Theenergysavingsare significant.
Whydoesit*ke alongthe
cookmyfood?
A. Itdoesn’t.Theextratimeit
takescomparedtotheconventional
coilelementismeasuredinseconds,
notminutes.Thesefewsecondsare
duetotheg~ter massoftheelement.
Ifthefoodiscookingslowly,itis
becausethepotsandpansarewarped
orhaveanunevenbottomsurface.
Ifflatbottompotsandpansare
used,cookingperformanceofthe
solidelementcloselyparallelsthat
ofthecoilelementwithlessenergy
consumption,
Q. CanIusespecialtooting
equipment,likeanorientalwok9
onmyWtide~ementsmfacetits?
A. Cookwarewithoutfiatsurfaces
isnotrecommended.Thelifeof
yoursolidelementcanbe
shortenedandtherangecooktop
canbedamagedfromthehighheat
neededforthistypeofcooking.
Q. Why is the porcelainfinishon
ycontainerscomingoffl
A. If youselectaheatsetting
llighe;thanrequ~ forthe -
containermaterial,andleaveit,tie
finishmaysmoke,crack,pop,or
bumdependingonthepotorpan.
Also,atoohighheatforlong
periods,andsmallamountsofdry
fd, maydamagethefitish.
Homeca* mps
Caming shouldbedoneon
cooktoponly.
In surfacecooking,theuseof
cookwareextendingmorethan
l-inchbeyondedgeofcooking
element’strimringis not
recommended.However,when
canningwithwater-bathor
pressurecanner,large-diameter
cookwaremaybeused.Thisis
becauseboilingwatertemperatures
(evenunderpressure)arenot
harmfulto cooktopsurfaces
surroundingthecookingelement.
HOWEVER,DONOTUSE
LARGEDIAMETERCANNERS
OR~HER LARGEDIAMETER
UTENSILSFORFRYINGOR
BOILINGFOODS~HER
THANWATER.Mostsyrupor
saucemixtures-and alltypesof
f~ing—cookattemperaturesmuch
higherthanboilingwater.Such
temperaturescouldeventually
harmcooktopsurfacessurrounding
heatingunits.
1. Besurecannerfitsovercenterof
cookingelement.Ifyourrangeor
itslocationdoesnotallowthe
tamer tobe centeredonthe
cookingelement,usesmaller-
diametercontainersforgood
canningresults.
2. Flat-bottomedcannersmustbe
used.Do notusecannerswith
flangedor rippledbottoms(ofien
foundinenamelware)becausethey
don’tmakeenoughcontactwiththe
solidelementandtaketoolongto
boilwater.
3. Whencanning,userecipesand
proceduresfromreputablesources.
Reliablerecipesandproceduresare
availablefromthemanufacturerof
yourcanner;manufacturersof
glassjars forcanning,suchasBall
andKerr;andtheUnitedStates
DepartmentofAgriculture
ExtensionService.
4. Rememberthatcanningisa
processthatgenerateslarge
amountsofsteam.Toavoidburns
fromsteamor heat,becarefil
whencanning.
N~E: Ifyourrangeisbeing
operatedonlowpower(voltage),
canningmaytakelongerthan
expected,eventhoughdirections
havebeencarefullyfollowed.The
processmaybeimprovedby:
(1)usingapressurecanner,and
(2)startingwithH~ tapwaterfor
fastestheatingoflargequantitiesof
water.
CAUTION:
Safecanningrequiresthatharmfil
microorganismsaredestroyedand
thatthejars aresealedcompletely.
Whencanningfoodsinawaterbath
canner,agentlebutsteadyboil
mustbemaintainedcontinuously
fortherequiredtime.When
canningfoodsinapressurecanner,
thepressuremustbemaintained
continuouslyfortherequiredtime.
Solideiementsheatupandcool
dowmmoreslowlythanconventional
elements.Bmuse oft~ ~erenee~
afteryouhaveadjustedthe
controis,itisveryfiportant to
makesuretheprescribedboilor
pressurelevelsaremaintained
fortherequiredtime.
nf-
-.
w-
—
—–
-
-
~.
——
—.
—
-
-
-
-
-.
-
-
~.- .
-w =
-—
-
-.
--
z#-
9

CookiwGuidesurface
saucepansshouldbeusedonlyas
themanufacturerdescribes.Donot
useawiretrivetor anyotherkind
ofheat-retardingpadbetweenthe
utensilsandtheelement.
Steelpansmaycookunevenlyif
notcombinedwithothermetals.
FlatgroundPyroceram”saucepans
or skilletscoatedonthebottom
withaluminumcookevenly.Glass
Aluminumcontainersconductheat
fastertian othermetals.Castiron
andcoatedcastironcontainersare
slowtoabsorbheat,butgenerally
cookevenlyatWorMEDsettings.
su~etied Heatsett@s
Food CompIeteatSetting
Startat Setting
Bevemges
cocoa
Coffee
percolator-type
WM—finishheating.
3-4-heat milk.Cover:
HI-bring watertoperk. WM—maintaingentlebutsteadyperk.
7—finishcooking.
Breads
FrenchToast,
Pancakes,
GrilledSandwich
7—preheatskillet4-8minutes.
WM—allowabout5to10minutesto melt.Butter
WM-2—addcerealandfinishtiming
accordingtopackagedirections. —
Cereals
Cornmeal,Grits,
Oatmeal HI-cover, bringwatertoaboil.
—
7-8—finishcooking.
Meat, Fish, Poultry
Bacon
SausagePatties HI—cookuntiljuststartingtosizzle.
2-3—simmeruntiltender,covered.HI–melt fat,then4-5tobrown.Addliquid.SwissSteak,
PotRoast,braised
2-3—cookuntiltender.
HI—meltfat,then4-5tobrownchic~en,
cover.
HI–heat oil.
Chicken,fried
5toHI—maintaintemperature.Chicken,Shrimp
Deep-fried
6-7–brownmeatandcooktodesired
doneness.
HI–preheatskillet,thengreaselightly.
LambChops,
Hamburgers,
LinkSausage,pan-fried
ThinSteaks
HI—bringliquidtosteaming. 2-3—covered,cookuntilforktender.(Water
shouldslowlyboil.)Forverylargeamounts,
MEDheatmaybeneeded.
StewedChicken,
CornedBeef,
Tongue,etc.—
Simmering
%*
Macaroni,
Noodles,
Spaghetti
8-9—maintainarollingboil,cookuntil
tender.Forlargeamounts,HImaybeneeded
tokeepwateratrollingboilthroughoutentire
cookingtime.
3-4-finish popping.
HI–bring saltedwatertoaboilinacovered
utensil,addpastaslowlysoboilingdoes
notstop.
HI—heat,untilpopcornstarts to POP.
—
—

S%ewedHeatSettiw
Food Startat Setting
HI—cover,bringwatertoaboil.
Complete at Setting
2-cover,finishtimingaccordingtopackage
Rice directions.
Chocolate 2—allowabout10to 15minutestomelt
through,stirtosmooth.
Desserts
Candy 3-4-cook. Followrecipe.
3-4-cook accordingtopackagedirections.
PuddingandPieFilling -
Eggs
Cooked-in-Shell -
-.
HI—bringwatertoaboil,addeggs. OFF—timeaccordingly,forsoft-cooked3to
4minutesorhard-cooked15to20minutes.
WM—stirringtodesireddoneness.
.—
Fried,Scrambled HI—meltbutter,addeggs.
HI—bringwatertoboil,adde~s. ——
—
Poached WM—finishcooking.
3-4—finishcooking.
—
Sauces
Soup, Stews
HI—meltfat.
HI—heatupliquid. -.
-
WM—simmer.
Vegebbles
Fresh HI—cover,bringsaltedwatertoaboil. 3-4-cook 10-30minutes,dependingon
tendernessofvegetable.
Frozen HI—cover,bringsaltedwaterandvegetables
toaboil. 3-4-cook accordingtotimeonpackage. —.
Fried HI—preheatskilletandoilorfat. 3-4-cook untildesiredtenderness
isreached.
5-HI—maintaintemperature:--
Deep-FatFrying HI—heatoil.
In-Pouch HI—cover,bringwatertoaboil.
HI—heatoilormeltbutter;addvegetables.
4-5—finishtimingasdirectedonpackage.
4-5—cookuntildesireddonenessisreached.
Saute
N~E: Temperatureandtimearesuggestedguidelinesonly.Youmayvarythemtosuityourcookinghabitsandneeds.
_——.
11

Automaticmm~~andClock
TheAutomaticTimerandClockon
yourrangearehelpfuldevicesthat
serveseveralpurposes.
Tosetclock
~SETTHECLOCK,push the
center hob inandturn theclock
handstothecorrecttime. (The
MinuteTimerpointerwillmove
also,letknobout,turn theTimer
pointerto OFF.)
TosetMinukmer
TheMinuteTimerhasbeen
combinedwiththeRangeClock.
Useit totimeallyourprecise
cookingoperations.You’ll
recognizetheMinuteTimerasthe
pointerwhichisdifferentincolor
md shapethantheClockhands.
~SETTHEMINUTETIMER,
turnthecenterbob, without
pushingin, untilpointerreaches
numberofminutesyouwishtotime.
(Minutesaremarked,upto60,in
thecenterringontheClock.)Atthe
endofthesettime,abuzzersounds
totellyoutimeisup.fim knob,
withoutpushingin,untilpointer
reachesOFFandbuzzerstops.
~~ BakeUses
Automaticher
UsingAutomaticTimer,youcan
TIMEBAKEwiththeovenstarting
immediatelyandturningoffat
theStopTimesetoryoucanset
bothDELAYSTARTandS~P
dialstoautomaticallystartandstop
ovenatalatertimeofday.Ittakes
theworryoutofnotbeinghome
tostartorstoptheoven.
SettingthedialsforTIMEBAKE
isexplainedindetailonpage14.
12
Q. HowcanIusemyMinute
Timertomakemysurface
cookingeasier?
A. YourMinuteTimerwillhelp
—
timetotalcookingwhichincludes
timetoboilfoodandchange
temperatures.Donotjudgecooking
timebyvisiblesteamonly.Food
willcookincoveredcontainers
eventhoughyoucan’tseeany
steam.
Q.MusttheClockbeseton
correcttimeofdaywhenIwish
tousetheAutomatic~er for
baking?
A. Yes,ifyouwishto setthe
DELAYSTARTor STOPdialsto
turnonandoffatsettimesduring
timedfinctions.
~. can IusetheMnute Timer
tiuringovencooking? ..
—
A. TheMinuteTimercanbeused
duringanycookingfinction. The —
AutomaticTimers(DELAYSTART _
andS~P dials)areusedwith
TIMEBAKEfinctiononly.
Q.CanIchangetheC!ockvvtile
I’mTimeCookingintheoven?
A. No.TheClockcannotbechanged
duringanyprogramthatusesthe
oventimer.Youmusteitherstop
thoseprogramsor waituntilthey
arefinishedbeforechangingtime.
—
—
.
......-....———....—— .-

ingYour oven
—
.BeforeusingYouroven —..—
m“
PREHEATINGtheoven,evento
hightemperaturesettings,isspedy
—rarelymorethanabout10minutes.
Preheattheovenonlywhen
necessary.Mostfoodswillcook
satisfactorilywithoutpreheating.
If youfindpreheatingis necessary,
keepaneyeontheindicatorlight
andputfoodintheovenpromptly
afierthelightgoesout.
ovenhbrior shelves
Theshelvesaredesignedwithstop-
-
—
—
—-
-
-
-
—..–
-
-
--
1. Lookatthecontrols.Besure
youunderstandhowto setthem
properly.Readoverthedirections
fortheAutomaticOvenTimerso
youunderstanditsusewiththe
controls. E
--
-
-
_-
2. Checkoveninterior.Lookat
theshelves.Takeapracticerunat
removingandreplacingthem
properly,togivesure,sturdy
support. -
3. Readoverinformationandtips
thatfollow. Theovenhasfourshelfsupports—
A(bottom),B,CandD(top).
Shelfpositionsforcookingfood
aresuggestedonBaking,Roasting
andBroilingpages.
lockssothatwhenpiacedcorrecfly
ontheshelfsuppo~s,they(a)will
stopbeforecomingcompletely
fromtheoven,and(b)willnottilt
whenremovingfoodfromor
placingfoodonthem.
4. Keepthisbookhandysoyoucan
refertoit, especiallyduringthe
firstweeksofgettingacquainted
withyourrange. ovenLi@t
ovenControk
I
Toremoveshelffromtheoven,lift
uprearofshelf,pullforwardwith
stop-locks(curvedextensionunder
shelf)alongtopofshelfsupports.
Becertainthatshelfis coolbefore
touching.
Toreplaceshelfinoven,insert
shelfwithstop-locksrestingon
shelfsupports.Pushshelftoward
rearofoven;itwillfallintoplace.
Whenshelfisinproperposition,
stop-lockson shelfwillrununder
shelfsupportwhenshelfispulled
forward.
Usetheswitchtoturntheoven
lightonandoff.
Switchislocatedontherange
backsplashtotheleftoftheoven
setknob.
Thecontrolsfortheovenare
markedOVENSETandOVEN
TEMRTheOVENSETcontrolhas
settingsforBAKE,TIMEBAKE,
BROILandOFF.Whenyouturn
theknobtothedesiredsetting,
tl~eproperheatingunitsarethen
activatedforthatoperation. ——.
The~~EN TEM~ controlmain~ins
thetemperatureyouset, from
150°F.toBROIL(550°F.). —–—
—
—
-
-
ovenCyctiwL@t
TheOvenCyclingLightglows
untiltheovenreachesyourselected
temwrature,thengoesoffandon
iththeovenunit(~)duringtooting.

Whencookingafoodforthefirst
timeinyournewoven,usethetime
givenonrecipesasaguide.Oven
thermostatsmay“drift” fromthe
factorysettingovertheyears,and
5-to 10-minutedifferencesintiming
betweenanoldandnewovenarenot
unusual.Youmightthinkyournew
ovenisnotperformingcorrectly;
however,ithasbeensetcorrectlyat
thefactoryandismorelikelytobe
accuratethantheovenitreplaced.
Howto setYourRange
forBaki~
1.Placefoodin oven,beingsureto
leaveabout1“betweenpansand
ovenwallsforgoodcirculationof
heat.Closeovendoor,andavoid
frequentdooropeningsduring
bakingtopreventundesirable
results.
2. TurnOVENSETknobto
BAKEandOVENTEMF’knob
totemperatureonrecipeor
BakingGuide.
3.Checkfoodfordonenessat
minimumtimeon recipe.Cook
longerif necessary.Switchoff
heatandremovefoods.
offautomaticallyatspecifictimes
youwantbakingtostartandstop.
YourTimeBakeoptions:
-ediak Start&AutomaticStop.
Oventurnsonrightawayandturns
offautomaticallyatyourpreset
stoptime.
DelayedStart&Stop.Oven
automaticallyturnsonlater~at
yourpresetstarttimeandturns
offatyourpresetstoptime.
Rememberwhensettingstoptime
thattime-bakedfoodswillcontinue
cookingaftertheoventurnsoff.
Howtosetmemate
S@rtandAutomaticStop
Beforebeginning,makesurethe
rangeclockshowsthecorrecttime
ofday.
1.TosetStopTime,pushinknob
onS~P dialandturnpointerto
timeyouwantovento turnoffifor
example,6:00.TheDELAYSTWT
dialshouldbeat thesameposition
asthetimeofdayonclock.
HowtommeBake
2. ~m OVENSETknobto
TIMEBAKE.TurnOVENTEMP
knobtodesiredoventemperature;
forexample,250”F.
Theoventimercontrolsare
designedto turntheovenonand
Howto setDelayedShrt
andstop
1.TosetStartTime,pushin knob
onDELAYSTARTdialandturn
pointertotimeyouwantovento
turnon;forexample,3:30.
2. TosetStopTime,pushinknob
onS~P dialandturnpointerto
timeyouwantoventoturnoffifoe-
example,6:00.Thismeansyour _
recipecalledfor2YZhoursof
bakingtime. —
N~E: TimeonSTOPdialmustbe
laterthantimeshownonrangeclock
andDELAYSTARTdial.
3.TurnOVENSETknobtoTIME
BAKE.~rn OVENTEMPknobto
250”F.orrecommendedtemperature.
Placefoodinoven,closethedoor
andtheovenwillbeturnedonand
offautomaticallyatthetimesyou
haveset.TurnOVENSETtoOFF
andremovefoodfromoven.
OVENINDICA~R LIGHTat
TIMEBAKEsettingmaywork
differentlythanatBAKEsetting.
Carefullyrecheckthestepsgiven —
above.If alloperationsaredoneas
explained,theovenwilloperate —
asitshould.
14

aking Guide
1.Aluminumpansconductheat 2. Darkor non-shinyfinishes, 3.Opentheovendoortocheck
~quickly.Formostconventional glassandPyroceram@cookware foodaslittleaspossibletoprevent
—
—
bakin~, light, shiny finishes generally ofienabsorbheat,whichmayresult unevenheatingandtosaveenergy.
givebestresultsbecausethey indry,crispcrusts.Reduceovenheat
preventoverbrowning.Dull(satin- 25”F.iflightercrustsaredesired.
finish)bottomsurfacesofpansare Preheatcastironforbakingsome
recommendedforcakepansand foodsforrapidbrowningwhen
pieplatestobesurethoseareas foodisadded.
browncompletely.
Oven Time,
FoQd Container Temperature Minutes Comments
Bread
Biscuits(%-in.thick) ShinyCookieSheet 400°-4750 15-20 Canned,refrigeratedbiscuitstake
2to4minuteslesstime.
Coffeecake ShinyMetalPanwithsatin-finishbottom 350°-4000 20-30
Cornbreadormuffins CastIronorGlass 400°-4500 20-40 Preheatcastironpanforcrispcrust.
Gingerbread ShinyMetalPanwithsatin-finishbottom 350° 45-55
Muffins ShinyMetalMuffinPans 400°-4250 20-30 Decreaseabout5minutesformuffm
Popove~ ShinyMetalMuffinPans 375° 45-60 mix,orbakeat450T.for25minutes,
thenat 350°F.for 10to 15minutes.
Quickloafbread MetalorGlassLoafPans 350°-3750 45-60 Darkmetalorglassgivedeepest
browning.
Yeastbread(2loaves) MetalorGlassLoafPans 375°-4250 45-60 Darkmetalorglassgivedeepest
browning.
Plainrolls ShinyOblongorMuffinPans 375°-4250 10-25
ShinyOblofigorMuffinPans 350°-3750 20-30
(withoutshortening)
Angelfood Aluminum~be Pan 325°-3750 30-55 We-piece panisconvenient.
Jellyroll MetalJellyRollPan 375°-4000 10-15 Linepanwithwaxedpaper.
Sponge MetalorCeramicPan 325”-350° 45-60
Cakes
Bundtcakes MetalorCeramicPan 325°-3500 45-65
Oupcakes ShinyMetalMuff]nPans 350°-3750 20-25 Paperlinersproducemoremoistcrusts.
Fruitcakes MetalorGlassLoafor~be Pan 275°-3000 2-4hrs. Use300”F.forsmallor individualcakes.
Layer ShinyMetalPanwithsatin-finishbottom 350°-3750 20-35
Layer,chocolate ShinyMetalPanwithsatin-finishbotiom 350°-3750 25-30
:oaf MetalorGlassLoafPans 350° 40-60
DOokies
3rownies MetalorGlassPans 325°-3500 25-35 Barcookiesfrommixusesametime.
lrop CookieSheet 350°-4000 10-20 Increasetemp.
refrigerator CookieSheet 400°-4250 6-12 25”F.to50”F.formorebrowning.
?ol!edorsliced CookieSheet 375°-4000 7-12
~ruits,
lther Desserts
lakedapples GlassorMetalPan 300°-4000 30-60
:ustard GlassCustardCupsor Casserole 300°-3500 30-60 Reducetemp.to300°F.forlargecustard.
(setinpanofhotwater)
tiddings,Rice GlassCustardCupsorCasserole 325° 50-90 Cookbreadorricepuddingwithcustard
ndCustard base80to90minutes.
ties
‘rozen FoilPanonCookieSheet 400°-4250 45-70 Largepiesuse400°F.andincreasetime.
~eringue Spreadtocrustedges 320°-3500 15-25 Toquicklybrownmeringue,use400°F.
for8to 10minutes,
)necrust GlassorSatin-finishMets: 400°-4250 40-60 Custardfillingsre~~irelower
I
Wocrust GlassorSatin-finishMetal 400°-425” 40-60 temperature,longertime.
hstryshell GlassorSatin-finishMetal 450° 12-15
fi.wellaneous
~akedpotatoes SetonOvenShelf 325°-4000 60-90 Increasetimeforlargeamountor six.
callopeddishes GlassorMetalPan 325°-3750 30-60
ouffles Glass 300°-3500 30-75
15

.-
Roastingiscookingbydryheat.
Tendermeatorpoultrycanbe
roasteduncoveredinyouroven.
Roastingtemperatures,which
shouldbelowandsteady,keep
spatteringtoaminimum.When
roasting,itisnotnecessaryto
sear,baste,coveroraddwater
toyourmeat.
Roastingisreallyabaking
procedureusedformeats.Therefore,
ovencontrolsaresettoBAKEor
T1~E BAKE.(Youmayheara
slightclickingsound,indicatingthe
ovenisworkingproperly.)Roasting
iseasy;justfollowthesesteps:
Step1:Checkweightofmeat,and
place,fatsideUP,onroastingrack
“kashallowpa-. @roilerp& with
rackisagoodpanforthis.)Line
broilerpanwithaluminumfoilwhen
usingpanformarinating,cooking
withfruits,cookingheavilycured
meats,orforbastingfoodduring
cooking.Avoidspillingthese
materialsonovenlinerordoor.
Step2: Placeinovenonshelfin
AorBposition.Nopreheatingis
necessary.
Step4:Mostmeatscontinueto
cookslightlywhilestanding,after
beingremovedhorntheoven.For
rareormediuminternaldoneness,
ifmeatistostand10to20minutes
whilemakinggravy,or foreasier
carving,youmaywishtoremove
meatfromovenwheninternal
tetiperatureis5to 10”F.below
temperaturesuggestedinguide.
Ifnostandingisplanned,cook
meattosuggestedtemperaturein
guideonoppositepage.
N~E: YoumaywishtouseT~E
BAKE,asdescribedonpage14,to
turnovenonandoffautomatically.
Rememberthatfoodwillcontinue
tocookinthehotovenandtherefore
shotidberemovedwhenthedesired
internaltemperaturehasbeen
reached.
For mozen Ross@
~Frozenroastsofbeef,pork,
lamb,etc.,canbestartedwithout
thawing,butallow10to25minutes
perpoundadditiondtime(10
minutesperpoundforroastiunder
5pounds,moretimeforlarger
roasts).
@Thawmostfrozenpoultrybefore
roastingtoensureevendoneness.
Somecommercialfrozenpoultry
canbecookedsuccessfullywithout
thawing.Followdirectionsgiven
onpacker’slabel.
~
QuewiomandAmwem Q
Q. kitnecessarytQcheckfor
donenmwithameatthermometer?
A. Checkingthefinishedinternal
temperatureatthecompletionof
cookingtimeisrecommended.
TemperaturesareshowninRoasting
Guideonoppositepage.Forroasts
over8lbs., cookedat 300”F.with
duced time,checkwiththermometer
athalf-hourintervalsafterhdf the
timehaspassed.
Q.my is myroastcrmbling
whenItrytocarveit?
A. Roastsareeasierto sliceif
allowedtocool10to20minutes
afierremovingfromoven.Besure
tocutacrossthegrainofthemeat.
Q. Do1needtopreheatmy
oveneachtimeIcookaroast
orpodtry?
A. It israrelynecessarytoprehea
youroven,onlyforverysmall
roasts,whichcookashortlength .—
oftime. —
Q. men buyingaroast,are
thereanyspecialtipsthatwould
helpmecookitmoreevenly?
A. Yes.Buyaroastas evenin
thicknessaspossible,orbuyrolled
roasts.
Q. CanIsealthesidesofmyfoil
“tent”whenroastingaturkey?
A. Sealingthefoilwillsteamthe
meat.Leavingitunsealedallowsthe
airtocirculateandbrownthemeat.
Step3:~rn OVENSETtoBAKE
andOVENTEMPto325”F.Small
poultrymaybecookedat375”F.
forbest.browning. —
.
16

@oastiwGuide
1.PositionovenshelfatBfor 3.Removefatanddrippingsas 5.frozen rowts canbe
S~d~-Sk~ ~O~StS (3to 7lbs.)and necessary.Basteasdesired. conventionallyroastedbyadding
atAforlargerroasts.
2. Placemeatfat-sideup,orpoultry
breast-sideup,onbroilerpanor
othershallowpanwithtrivet.Do
notcover.Donots~ff poultryuntil
justbeforeroasting.Usemeat
probeformoreaccuratedoneness.
Do notplaceprobeinstuffing.)
4.$tinting tfie recommended
forroas~is 10to20 minutesto
allowroasttofirmupandmakeit
easiertocarve.htemal temperature
willrise about5°to 10”F.To
compensatefortemperaturerise,if
desired,removeroastfromoven
earlierthanindicated.
10to25minutesperpoundmore
timethangiveninguidefor
refrigeratedroasts.(10minutes
perpoundforroastsunder5pounds.)
Defrostpoultrybeforeroasting.
Oven Appro@ateRoastingTime, Interd
NW Termpemture Wnen- ‘inMinutes per fiund Tempemture ‘F
Meat 3to5-lbs. 6to 8-lbs.
Tendercuts;rib,highquali~ sirlointip, 325° W: 24-30 18-22 130°-1400
rumportopround* Medium: 30-35 22-25 150°-1600
WellDone: 35-45 28-33 170°-1850
Mb ~g orbone-inshouldefi 325° w: 21-25 20-23 130°-1400
Medium: 25-30 24-28 150°-1600
WellDone: 30-35 28-33 170°-1850
Vd shoulder,legorloin* 325° WellDone: 35-45 30-40 170°-1800
Porkloin,riborshoulde~ 325° WellDone: 35-45 304 170°-1800
Ham,precooked 325° ToWarm: 10minutesperpound(anyweight) 125°-1300 “
Under 10-lbs. 10to 15-lbs.
Ham,~W 325° WellDone: 20-30 17-20 160°
*Forbonelessrolledroastsover6-inchesthick,add5to 10minutesperpoundtotimesgivenabove.
%Ultry 3tO 5-lbs. Over5-lbs.
Chickenor Duck 325° WellDone: 35-40 30-35 185°-1900
Chickenpieces 375° WellDone: 35-40 185°-1900
10to E-!bs. Over15-lbs. In thigh:
~rkey 325° WellDone: 20-25 15-20 185°-1900
_–—
-.
—
—.
Ef.
—
--
-
-
w-- ..
-- =

Broilingiscookingfoodbyintense
radiantheatfromtheupperunitin
theoven.Mostfishandtendercuts
ofmeatcanbebroiled.Follow
thesestepstokeepspatteringand
smokingtoaminimum.
Step1:If meathasfatorgristlenear
edge,cutverticalslashesthrough
bothabout2“apart.If desired,fat
maybetrimmed,leavinglayer
about1/8”thick.
Step2: Placemeatonbroilerrack
inbroilerpan.Alwaysuserackso
fatdripsintobroilerpan;otherwise
juicesmaybecomehotenoughto
catchW.
Step3:%sitionshelfonmommended
shelfpositionassuggestedinBroiling
Guideonpage19.Mostbroilingis
doneonC.position,butifyour
ovenisconnectedto208volts,you
maywishtousehigherposition.
Step4: Leavetheovendoorajara
fewinches(exceptwhenbroiling
chicken).Thedoorstaysopenby
itself,yetthepropertemperature
ismaintainedintheoven.
Step5: TurnbothOVENSETand
OVENTEMPknobstO BROIL.
Preheatingunitsisnotnecessary.
(SeenotesinBroilingGuide.)
Step6: Turnfoodonlyonceduring
cooking.Timefoodsfor firstside
perBroilingGuide.
~rn food,thenusetimesgivenfor
secondsideasaguidetopreferred
doneness.(Wheretwothicknesses
andtimesaregiventogether,use
firsttimesgivenforthinnestfood.)
Step%TurnOVENSETknob
toOFF.Servefoodimmediately,
andleavepanoutsideoventocool
duringmealforeasiestcleaning.
1. Ifdesired,broilerpanmaybe
linedwithfoilandbroilerrackmay
becoveredwithfoilforbroiling.
ALWAYSBECERTAIN~MOLD
FOILTHOROUGHLY~
BROILERRACK,ANDSLIT
FOIL~CONFORMWITH
SLITSINRACK.Broilerracksare
designedtominimizesmokingand
spattering,andtokeepdrippings
coolduringbroiling.Stoppingfat
andmeatjuicesfromdrainingto
thebroilerpanpreventsrackfrom
servingitspurpose,andjuicesmay
becomehotenoughtocatchfire.
2. DONOTplaceasheetof
aluminumfoilonshelf.Todoso
mayresultinimproperlycooked
foods,damagetoovenfinishand
increaseinheatonoutsidesurfaces
oftheoven.
3. Asheetofaluminumfoilmaybe
usedonflooroftheovenunderthe
bakeunit,ifdesired.BECERTAIN
FOILDOESN~ ~UCH BAKE
UNIT.Aluminumfoilusedinthis
waymayslightlyaffectthebrowning
ofsomefoods.Changefoilwhenit
becomessoiled.
Q. my shodd Ileavethedoor
closedwhenbroilingchicken?
A. Chickenistheonlyfood
recommendedforclosed-door
broiling.Thisisbecausechickenis
relativelythickerthanotherfoods
youbroil.Closingthedoorholds
moreheatintheovenNlowing
chickentocookevenlythroughout.
Q.Whenbroiling,isitnecessary
toalwaysusearackinthepan?
A. Yes.Usingtheracksuspends
themeatoverthepan.Asthemeat
cooks,thejuicesfallintotie pan,
thuskeepingmeatdrier.Juices
areprotectedbytherackandstay
cooler,thuspreventingexcessive
spatterandsmoking.
Q.ShouldIsaltthemeatbefore
broiling?
A. No.Saltdrawsoutthejuices e-
-—
andallowsthemtoevaporate.
Alwayssaltafiercooking.~rn —
meatwithtongs;piercingmeat
withaforkalsoallowsjuicesto —
escape.Whenbroilingpoultry
or fish,brusheachsideoften
withbutter.
Q.Whyaremymeaknotturning
outasbrownastheyshould?
—
A. Insomeareas,thepower
(voltage)to theovenmaybelow.
In thesecases,preheatthebroil
unitfor 10minutesbeforeplacing
broilerpanwithfoodinoven.
Checktoseeifyouareusingthe
recommendedshelfposition.Broil
forlongestperiodoftimeindicated
in theBroilingGuide.Turnfood
onlyonceduringbroiling.
Q.DoIneedtogreasemybroiler
racktopreventmeatfmmsticking?
A. No.Thebroilerrackisdesigned
—
toreflectbroilerheat,thuskeeping
thesurfacecoolenoughtoprevent
meatstickingtothesufice. Howeve
e-
sprayingthebroilerracklightlywith
avegetablecookingspraybefore .-—
cookingwillmakecleanupeasier.
——

roiling Guide
—
—
—
Broiling
1. Alwaysusebroilerpanandrack
thatcomeswithyouroven.Itis
designedtominimizesmokingand
spatteringbytrappingjuicesinthe
shieldedlowerpartofthepan.
2. Ovendoorshouldbeajarforall
foodsexceptchicken;thereisa
specialpositionondoorwhich
holdsdooropencorrectly.
3. Forsteaksandchops,slashfat
evenlyaroundoutsideedgesofmeat.
Toslash,cutcrosswisethrough
outerfatsurfacejusttotheedgeof
themeat.Usetongstoturnmeat
overtopreventpiercingmeatand
losingjuices.
4. If desired,marinatemeatsor
chickenbeforebroiling.Orbrush
withbarbecuesaucelast5to 10
minutesonly.
5. Whenarrangingfoodonpan,
donotletfattyedgeshangover
sides,whichcouldsoflovenwith
fatdripping.
6. Broilerdoesnotneedtobe
preheated.However,forverythin
foods,orto increasebrowning,
preheatifdesired.
7..fiozen Steakscanbe
conventionallybroiledby
positioningtheovenshelfatnext
lowestshelfpositionandincreasing
cookingtimegiveninthisguide
1%timesper side.
Quantityandlor Shelf First Side Second Side
Food Thickness Position Time, ~nutes Time, Minutes Comments
Bacon %-lb.(about8c3-4 3-4 Armngeinsinglelayer.
thinslices)
GroundBeef l-lb.(4patties) Spaceevenly.
WellDone ‘hto %-in.thick c7-8 6-7 Upto8pattiestakeaboutsametime.
BeefSteaks
Rare l-inchthick c7-8 7-8 Steakslessthan1inchcookthrough
Medium
~WellDone (1to 1%-lbs.) c9-1o 9-1o beforebrowning.Panfryingis
c13-14 13-14 recommended.
Rare I%-in.thick c9-1o 7-8 Slashfat.
Medium (2to2%-lbs.) c15-16 14-16
WellDone B25-26 20-25
Ckicken 1whole A30-35 10-15 Reducetimesabout5to 10minutesper
(2to2M-lbs.), sideforcut-upchicken.Brusheachside
splitlengthwise withmeltedbutter.Broilwithskin
downfirstandbroilwithdoorclosed.
BakeryProducts
Bread(Toast)or 2to4slices c1%-2 1~ Spaceevenly.PlaceEnglishmuffins
ToasterPastries 1pkg.(2) cut-side-upandbrushwithbutter,if
EnglishMuffIns 2(split) c3-4 desired.
Lobster~ils. 2-4 B13-16 Donot Cutthroughbackofshell.Spread
(6to8-oz.each) turnover. open.Brushwithmeltedbutter
beforeandafierhalftime.
Fish l-lb.filletsUto c5-6 4-5 Handleandturnverycarefully.
‘A-in.thick Brushwithlemonbutterbeforeand
duringcookingifdesired.Preheat
broilertoincreasebrowning.
Ham Slices l-in.thick B8-9 7-8 Increasetimes5to10minutesperside
(precooked) for1%-inchthickorhomecured.
porkChops 2(% inch) c10-11 10-11 Slashfat.
WellDone 2(l-in.thick) --
B13-14 13-14
about1lb,
LambChops
Medium 2(1 inch) c7-8 4-7 Slashfat.
WellDone about10toUoz. c9-1o 10-11
tiedium 2(1%inch) c10-11 6-7
WellDone about1lb. B17-18 12-14
Wienersandsimilar l-lb. pkg.(10) c5-6 1-2 Ifdesired,splitsausagesinhalf
precookedsausages, lengthwiseinto5to6-inchpieces.
bratwurst
m—
-–.
-
—
—
-.
-
--
-
-
m.- .
.
-. =
19

CareandCleating
Propercareandcleaningare
importantsoyourrangewillgive
youefficientandsatisfactory
service.Followthesedirections
carefullyincaringforyourrangeto
assuresafeandpropermaintenance.
PorcelainEnamelFinkh
Theporcelainenamelfinishis
sturdybutbreakableifmisused.
Thisfinishisacid-resistant.
However,anyacidfoodsspilled
(suchasfruitjuices,tomatoor
vinegar)shouldnotbe permitted
toremainonthefinish.
cleatingunderthe!Rqe
Theareaundertherangecanbe
reachedeasilyforcleaningby
removingthebottomdrawer.To
remove,pulldraweroutalltheway,
tiltupthefrontandremoveit. To
replace,insertglidesatbackof
drawerbeyondstoponrangeglides.
Liftdrawerifnecessarytoinsert
easily.Letfrontofdrawerdown,
thenpushinto close.
RemovabIeovenDoor #
Mb
Hingekeeperin Hingekeeperinlock
normalposition positionfor door
removal
Toremovethedoor,open
completely,pressdownlightlyon
doorandslidehingekeepersforward
oneachhingetolockthedooropen.
Graspthedooronbothsidesmidway
betweenthetopandbottom.Close
thedoorhalfway(45°)andliftuntil
thehingesdisengagefromthe
rangebody.
Toreplace,graspdooratsides.W~th
thedooratanangleasshown,locate
ovenLamp v-
CAUTION:Beforereplacingyour
ovenbulb,disconnecttheelectrical
powerforyourrangeatthemain
fuseor circuitbreakerpanel.Be
suretoletthelampcoverandbulb
coolcompletelybeforeremovingor
replacing;
Toremove:
@Unscrewthe3slottedscrewsin .
thelampcover.
eDetachlensandframeand
removebulb.
Toreplace: —
~Replacewithahightemperature _
appliancebulbofsamesizeand
wattageasoriginal.
theupperhinges-inthetwoupper @Replacethelampcoverand
slotsonthefrontfaceoftheoven.
Lowerthedoortothehorizontal rescrewitbackintoplace.
positionallowingthelowerhingeto oReconnectelectricalpowerto
engage.Pressdownlightlyondoor, therange.
returningthehingekeeperstothe
normalpositionandclosethedoor.
CAUTION:If thedoorisnot
horizontal,thehingesarenot
properlyengaged.Liftthedooroff
andreinstallit.
—
—
20