GE JBS29GM User manual

Solid Disk Electric Range
Safety instructions ....................3-5
Anti-Tip Device . . . . . . . . . .....................3,24
Operating Instructions,Tips
Aluminum Foal . . . . . . . . . . . .............4, 18,20
ClockandTimer . . . . . . . ....................14,15
Features......~~.......ti ........................6,7
Oven . . . . . . . . . . . . . . . . . . . .
. ...............13-21
Baking . . . . . . . . . . . . . . . . .
. ..............16-18
Broiling, Broiling Guide . ................20,21
Control Panel .ti..m..H..H... .................14
Control Settings . . . . . . . . ...............14-15
Light; Bulb Replacement.... . . . . . . . 13,24
Preheating __..w..nunnun.u..m....q_m17
Roasting,RoastingGuide.......................19
Shelves ...tl.............l 3,17,22,25
ThermostatAdjustment .......................13
Vent . . . . . . . . . . . . . . . . . . . . . ..................4,6
Surface Cooking . . . . . . . . ....................8-12
Control Settings . . . . . . . . ........................9
Cookware Tips . . . . . . . . . . .............10,11
Home Canning Tips . . . . .......................12
GE Appliances
Problem Solver . . . . . . . . ...........26
Morequestions?...call
GEAnswerCenter”81Z7.62&i2000
Care and CIeaning....................22-25
Cleaning Guide . . . . . . . . . .........................25
Cooktop.........m...o.... ......................25
Door Removal . . . . . . . . . . . .................23,25
Storage Drawer . . . . . . . . ..........................23
Consumer Services . . . ............27
Appliance Registration . ..
............................2
Model and Serial Number Location...........2
Warran~ . . . . . . . . . . . . . . . . . ......BackCover
Model JBS29GM
IWVU105

HELP us HELP You...
Before using your range,
read this book carefully.
It is intended to help you operate
and maintain your new range
properly.
Keep it handy for 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 modei
and serial numbers.
You’ll find them on a label on
the front of the range behind the
storage drawer.
These numbers are also on the
Consumer Product Ownership
Registration Card that came
with your range. Before sending
in this card, please write these
numbers here:
Model Number
Serial Number
Use these numbers in any
correspondence or service calls
concerning your range.
U’ you received
a damaged range...
Immediately contact the dealer (or
builder) that sold you the range.
Save time and money.
Before you request
service...
Check the Problem Solver in the
back of this book. It lists causes of
minor operating problems that you
can correct yourself.
IF’ YOU I$iEED SERVICE . .
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 not happy with the
service you receive, here are three steps to follow for
further help.
FIRST, contact the people who serviced your
appliance. Explain why you are not pleased. In most
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
2

When using electrical appliances, basic safety
precautions should be followed, including
the following:
● USe this appliance ody for its intended use as
described in this manual,
o Be sure your appliance is properly installed
and grounded by a qualified technician in
accordance with
the provided installation
instructions.
● Don’t attempt to repair or replace any part
of your range unless it is specifkxdly
recommended in this book. All other servicing
should be referred to a qualified technician.
● Before performing any service, disconnect the
range power supply at the household
distribution panel by removing
the fuse or
switching off the circuit breaker.
WARNING-AM ranges can ti
p
and
inspect the rear
injury could result. To-prevent
accidental tipping of the range
from abnormal usage including
excess loading of
the oven dour,
attach it to the wall or floor by
installing the Anti-Tip device
supplied. To insure the device is
properly installed, and engaged,
remove the drawer panel and
leveling leg. Make sure it fits
securely into the slot.
If you pull the range out from the wall for any
reason, make sure the rear leg is returned to its
position in the device when you push the range
back. Please refer to the Anti-Tip device
information in this book. Failure
to take this
precaution could result in tipping of the range
and injury.
● 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.
Q Don’t allow anyone to climb, stand or hang
on the door, drawer or
range top. They could
damage the range and even tip it over, causing
severe personal injury,
s CAUTION: Items of interest to children should
not be stored in cabinets above a range or on the
backsplash of a range-children climbing on the
range to reach items could be seriously injured.
● Never wear Ioose-fifting or htnghg gWm@$
while using the appliance. Flammable material
could be ignited if brought in contact with hot
heating elements and may cause sever burns.
. Use only dry pot holders-moist
or damp pot holders on hot surfaces
may result in burns from steam.
Do not let pot holders touch hot heating elements.
Do not use a towel or other bulky cloth.
● Do not store or use combustible materials in
the oven or near the cooktop.
. Do not store paper products, cooking utensib~
or food in the oven when not in use. Do not
store flammable materials in an oven or near
the cooktop.
. For your safety, never use your appIiance for
warming or heating the room.
. Do not stor
e
or use combustible materials9
gasoline or other flammable vapors or liquids
in the vicinity of this or any
other appliance.
● Keep hood and grease fiIters clean to maintain
good venting and to avoid grease fires.
. Do not let cooking grease or other fktmmabk?
materials accumulate in or near the range.
● Do not use water on grease fires.
Never pick up a flaming pan.
Smother flaming pan on surface unit
by covering pan completely with well-fitting lid,
cookie sheet or flat tray. Flaming grease outside a
pan can be put out by covering with baking soda
or, if available, a multi-purpose dry chemical or
foam-type fire extinguisher.
{continued next page)
—— .——— ..—. -.—— -

B
o
IIMI?ORTANT SAFETY
(continued)
o DO KWt tXMM51 heating elenwts or interior
SW%MX of oven. These surfaces maybe hat enough
to burn even though they are dark in
color. During and after use, do not touch or let
clothing of 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 couktop and
areas facing the cuoktop, oven verit opening and
surfaces near the opening, crevices around the oven
door, and metal trim parts above the door.
Remember: The insid~ surface of the oven maybe
hot when the door is opened.
s when cooking pork, follow the directions exactly
and always cook the meat to an internal
temperature of at least 170°F. This assures that, in
the remote possibility that trichina may be present
in the meat, it will be killed and the meat will be
safe to eat.
oval
e fj@I~ away from range when Qpellhlg o~en
door. Hot air or steam which escapes can cause
burns to hands, face and/or eyes.
e ~0119~ h~~t food containers in the
oven. Pressure could build up and the
could bursty causing an injury.
o Keep oven vent duct
s p~a~e OVWI shelf in desired ~osition while Well is
COOL If shelves must be handled when hat, do not
let pot holder contact heating units in the oven.
* Nling out shelf to the shelf stop is a
convenience in lifting heavy foods. M is also a
precaution against burns from touching hot
surfaces of the door or oven walls.
o when using cooking or roasting bags in oven?
follow the package directions.
. DO nOt MSe your oven to dry newspapers.
If overheated, they can catch fire.
. ~~n’t we aluminum foil anywhere in the Oven
except as described in this book.
Misuse could
result in afire hazard or damage to the range.

Surface Cooking Units
*
. Use proper pan size-This
. ~~n flaming foods are under the hood? turn
g..
appliance is equipped with one or
the fan off. The fan, if operating, may spread
l–
more surface units of different size.
the flame.
Select cookware having flat bottoms large
● Foods for frying should be as dry as possiblea
enough to cover the surface unit heating element.
The use of undersized cookware will expose a Frost on frozen foods or moisture
on fresh
foods
can cause hot fat to bubble up and over
portion of the heating element to
direct contact
sides of pan.
and may result in ignition of clothing. Proper
relationship of cookware to surface unit will also
● Use Iitt]e fat for effective shallow or deep-fat
improve efficiency.
frying. Filling the pan too full of fat can cause
● Never leave sufiace units unattended at high
spillovers when food is added.
heat settings. Boilover causes smoking and v
. K a combination of oils or fats wilI be used
greasy spilkwers that may catch on fire. in frying, stir together before heating, or as fats
. . .
melt slowly.
● Don’t assume that you know how to operate all
parts of the range. Some features may work
. Always heat fat slowly, and watch as it heats,
differently from those on your previous range.
. Use dep fat thermometer whenever possible to
● Clean cooktop with caution. If a wet sponge
prevent overheating fat beyond the smoking point.
or cloth is used to wipe spills on a hot cooking
area, be careful to avoid steam burn. Some
cleansers can produce noxious fumes if applied
to a hot surface.
SAW THESE
● Only certain types of glass, gk3ss/ceramic,
INSTRUCTIONS
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 minimize the possibility of burns, ignition
of flammable materiak, and spillage, the handle
of a container should be turned toward the center
of the range without extending over nearby
surface units.
● Always turn surface unit to OFF before
removing cookware.
● Keep an eye on foods being fried at HIGH or
MEDIUM HIGH heats.
I
● use of decorative me@l covers on
surface elements is not recommended. If a
covered element is turned on, element burnout
could result.
5

6
FEATu~s OF YO UR RANGE
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33
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-— ——. -— ———
— ——+—.——
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—~—

Explained
Feature Index on page
1 Storage Drawer 23,25
2 Model and Serial Numbers
2
(on oven frame behind storage drawer)
3 Anti-Tip Device 3,24
4 Broil Unit 20,25
5 Oven Interior Light
13, 24
6 Solid Disk Element Surface Unit 8, 10, 12,24,25
7 Surface Unit Controls 9,25
8 “ON” Indicator Light for Surface Units
9 Oven Controls
Automatic Oven Timer
(turns your oven on and off for you automatically)
Oven Control and Thermostat
Clock
CLEAIVOFF pad
(push it to cancel any oven operation)
Minute/Second Timer
Oven “ON” Indicator
Oven Display Panel
9
14,25
15
14, 15
14
14–16. 20
14
14
14
10 Set Knob
14, 15
(lets you set oven temperature, clock timer and HI or LO broil)
11 Oven Light Switch
13
(lets you turn interior oven light on and off)
12 Oven Vent (area may get hot during oven use)
4
13 Cooktop 8,25
14 Oven Shelf Supports
13
15 Oven Shelves 13,22,25
(easily removed or repositioned on shelf supports)
16 Bake Unit
25
17 Removable Oven Door 23,25
(easily removed for cleaning)
18 Broiler Pan and Rack 22,25
7
—

SURFACE COOKING
Before Using Your Cooktop the First Time
The top working surfaces of solid disk elements have There will be some smoke and odor; this is normal.
a protective coating which must be hardened before Heating of the solid disk element will change the
using the elements for the first time. To harden this
stainless steel trim rings to a gold color.
coating, the solid disk elements should be heated THE SOLID DISK ELEMENT PROTECTIVE COATING MUST
without a pan for a short period of time at HI setting. BE HARDENED TO HELP PROTECT THE ELEMENT OVER
ITS LIFE.
General Information About Solid Disk Elements
Using a solid disk element is quite similar to using ● There is retained heat in the element.
On boilovers,
an electric coil, with which you probably are familiar.
wait for element to cool before cleaning element area.
With both types of surface units-you wiil enjoy the . Solid disk element cooking takes you a step closer to
cleanliness of electricity and the benefits of retained
heat in the elements. However, there are differences. easier cleanup, because the cooking surface is sealed
against spills and there are no drip pans or burner
* Unlike electric coil surface units, solid disk elements
boxes to clean.
do NOT turn red hot, even at HI setting. You may,
however, notice a dull glow when the elements are . You must use proper flat-bottomed
cookware?
on HI and the room is dimly lit.
. Solid disk elements reach temperature a little slower,
and hold heat longer than conventional elements.
Solid disk elements have very even heat distribution.
Since solid disk elements hold heat longer, you may
wish to turn the element off sooner, and take
advantage of the residual heat. The amount of
residual heat is dependent upon the quantity and
type of food, the material and thickness of the pan
and the setting used for cooking.
* The red dot in the center of the solid disk element
indicates built-in temperature limiters that
automatically reduce the heat if a pan boils dry, if
the element is turned on without a pan or if the pan
is not making enough contact with the surface of the
element. The red dots will wear off with use without
affecting the performance of the elements.
8
not cookware ~ha~ is warped, convex or concave.
Improper cookware will cause unsatisfactory
cooking results.
Cooktop temperatures increase with the
number of elements that are on. With 3 or 4
elements turned
on, surface temperatures are
high, so be careful when touching the cooktop.
—. —— .- —— .—
—— ——. ..—

Infinite Heat Controls
At both OFF and HI settings, there is a slight niche.
When turning the control knob to either of these
positions, you will feel the control “click” into
the niche.
When cooking in a quiet kitchen, you may hear slight
“clicking” sounds—an indication that the heat settings
you selected are being maintained.
Switching heats to higher settings always results in a
MEDIUM
HIGH
quicker change than switching to lower settings.
How to Set the Controls
1. Grasp control knob and
push in.
2. Turn either clockwise or
counterclockwise to desired
heat setting.
Control must be pushed in t
set only from OFF position.
When control is in any
position other than OFF,
it may be rotated
without pushing in. MEDIUM
HIGH
Be sure you turn control to
OFF when you finish
cooking.
\
‘1
II I
An indicat& light will glow &hen
ANY heat on any surface unit is on.
\
Cooking Guide for Using Heat Settings
HI—Bring water to boil.
NOTE:
MEDIUM HIGH—Fast fry, pan broil; maintain
fast
1. At HI or MEDIUM HIGH, never leave food
boil on large amount of food. unattended.
Boilovers cause smoking; greasy
MED—Saute and brown; maintain slow boil on large
spillovers may catch fire.
amount of food.
2. At LO or MEDIUM LOW, melt chocolate, butter
MEDIUM LOW—Cook after starting at HI; cook
on small unit.
with little water in covered pan.
LO—Steam rice, cereal; maintain serving
temperature of most foods.
9
— —

SOLID DISK ELEMENT COOKWARE TIPS
For cooking on solid disk elements, the use of
@ Good pans have a thick, flat bottom which absorbs
appropriate cookware is very important.
the heat from the element. The thick, flat bottom
. Aluminum cookware conducts heat faster than
provides good heat distribution from the element to
other metals.
the food. This cooking process requires little water,
fat or electricity.
o Cast iron and coated cast-iron containers are slow
to absorb heat, but generally cook evenly at
LO or ● Pans with thin, uneven bottoms do not adequately
MED heat settings. utilize the heat coming from the element. The food
to be cooked may burn and require more time and
e Glass cookware should be used only as the electricity. You would also have to add more fat
manufacturer describes. or water.
● Do not use a wire trivet or any other kind of Pans with uneven bottoms are not suitable.
heat-retarding pad between the cookware and
the element.
,/
n
7,
● Don’t use pans with rounded ● We recommend that you use
.!,::: ’2.;,,,, ,
.- .;.. !7,,,
~:, ,:,,.,
bottoms. They don’t have enough only a flat-bottomed wok. They
, ,
,,
/’, :
contact with the solid disk
,, /
(,
element to cook properly.
/+,.:,
● Use pans of the correct diameter
n
/,;,,.
.9”: /2)
.,, >,
only. They should be slightly
..:’2’:. ‘
‘Z: /;.. :”..
,.,-<4.
,,. larger than the solid disk element
. >.<,>.,.. ,,,.,
,. , .
‘-,,,’, ,
,, .:~>.
so spillovers will flow onto the
,’
*L, ,
f ;:;;
cooktop and not bake onto the
element. A damp cloth is
sufficient to rem-eve the spill.
Pans should not overhang- more
than 1 inch beyond the element.
energy usage, you should use a
pan that is sized correctly for the
cooking process, with a
well-
fitted lid to avoid evaporation
loss, and cook with as little water
or fat as possible. If the pan is
too small, energy is wasted and
spillage can flow onto the solid
disk element.
o Place only dry pans on the solid
disk elements. Do not place lids
on the elements, particularly
wet lids.
are-available at your local retail
store. The bottom of the wok
should have the same diameter
as the element
to ensure
proper contact.
● Do not use woks that have
support rings. This type of
wok will not heat on solid
disk elements.
● Some special cooking procedures
require specific cookware such as
pressure cookers, deep fat fryers,
etc. All cookware must have flat
bottoms and be the correct size.
The cookware should also be
covered, if applicable to the
cooking process.
● Except in pressure cooking with
water and water-bath canning,
canning pots should not extend
more than 1 inch beyond the
surface of a solid disk element
and should have flat bottoms.
When canning pots do not meet
this description, the use of the HI
heat setting causes excessive heat
buildup and may result in damage
to the cooktop. See the Home
Canning Tips section for further
information.
10
—
—

To check how a pan will perform on a solid disk element:
1. Put 1 inch of water into the pan. 4. Bubbles localized in only a portion of the bottom
2. Bring water to a boil and observe the pattern indicate uneven contact of the pan to the element,
of the bubbles as the water comes to a boil. uneven heat transfer or an unsuitable pan.
3. A uniform pattern of bubbles across the bottom
of the pan confirms a good heat transfer and a
good pan.
Questions and Answers
Q.
A.
Q.
A.
Q.
A.
May I can foods and preserves on my solid
disk elements?
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 the solid
disk element. Since canning generates large
amounts of steam, be careful to avoid bums from
steam or heat. Canning should only be done on
surface units. Follow our recommendations in the
Home Canning Tips section.
Why does the solid disk element smoke when
I first turn it on?
This initial smoking is both normal and necessary.
A rust preventative is applied to each element at
the factory. When the unit is turned on for the first
time, the coating will burn off the element areas.
This takes approximately five minutes and should
be done without any cookware on the element.
Otherwise, the coating will stick to the cookware.
Why is the cooktop hot to the touch?
More heat is transferred to the cooktop by the solid
disk elements than by conventional coils because
the elements are clamped securely to the cooktop.
This, of course, eliminates spillovers from getting
inside the cooktop chassis.
The secret to keeping
the cooktop comfortably cooler is to turn the
cooktop on only after the cookware and its
contents are placed on the element. More heat will
then be transferred to the cookware and the food
rather than the cooktop. The cooktop temperature
will not cause damage to the cabinets, countertops
or cookware.
Q. Why am I overcooking my food with the new
solid disk elements?
A. The solid disk elements are very energy-efficient
and retain heat much longer than the coil elements.
Food will boil or fry three to five minutes after the
controls are turned off. We recommend that you
begin cooking at lower settings than you have in
the past and gradually increase or decrease heat as
desired. The energy savings are significant.
Q. Why does it take a long time to cook my food?
A. It doesn’t. The extra time it takes compared to the
conventional coil element is measured in seconds,
not minutes. These few seconds are due to the
greater mass of the element. If the food is cooking
slowly, it is because the pots and pans are warped
or have an uneven bottom surface. If flat-bottomed
pots and pans are used, cooking performance of
the solid disk element closely parallels that of the
coil element with less energy consumption.
Q. Can I use special cooking equipment like an
oriental wok, on my solid disk elements?
A. We recommend that you use only a flat-bottomed
wok. They are available at your local retail store.
The bottom of the wok should have the same
diameter as the element to ensure proper contact.
Do not use woks that have support rings. This type
of wok will not heat on solid disk elements.
Q. Why is the porcelain finish on my cookware
coming off?
A. If you set your solid disk element on a heat setting
higher than required for the cookware material,
and let the cookware sit too long, the cookware’s
finish may smoke, crack, pop or burn depending
on the pot or pan. Also, cooking small amounts of
dry food may damage the cookware’s finish.
11
———— .-.

HOME CANNING TIPS
Canning should be done on the solid disk
elements only.
Pots that extend beyond one inch of a cooking
element’s trim ring are not recommended for most
surface cooking. However, when canning with a
water-
bath or pressure canner, larger-diameter cookware may
be used. This is because boiling water temperatures
(even under pressure) are not harmful to cooktop
surfaces surrounding the cooking elements.
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+ook at temperatures much higher than
boiling water. Such temperatures
could eventually
harm cooktop surfaces surrounding the solid disk
elements.
Observe Following Points in Canning
1. Be sure the canner fits over the center of the
cooking element. If your range or its location does
not allow the canner
to be centered on the cooking
element, use smaller-diameter pots for good
canning results.
2. Flat-bottomed canners must be used. Do not use
canners with flanged or rippled bottoms (often
found in enamelware) because they don’t make
enough contact with the solid disk element and take
too long to boil water.
Flat-bottomed canners are recommended.
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 thelJnited States Department of
Agriculture Extension Service.
4. Remember that canning is a process that generates
large amounts of steam. To avoid bums from steam
or heat, be careful when canning.
NOTE: If your house has low voltage, canning may
take longer than expected, even though directions
have been carefully followed. The process time will
be shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for fastest heating
of large quantities of water.
CAUTION:
Safe canning requires that harmful
microorganisms are destroyed and that the jars
are sealed completely. When canning foods in a
water-bath canner, a gentle but steady boil must
be maintained continuously for the required time.
When canning foods in a pressure canner, the
pressure must be maintained continuously for
the required time.
Solid disk elements heat up and cool down more
slowly than other conventional elements. Because
of this difference, after you have adjusted the
controls, it is very important to make sure the
prescribed boil or pressure levels are maintained
for the required time.
12
The solid disk elements have temperature limiters
that help prevent damage to the cooktop. If the
bottom of your canner is not flat, the solid disk
element can overheat, triggering the temperature
limiters to turn the element off for a time. This will
stop the boil or reduce the pressure in the canner.
Since you must make sure to process the canning
jars for the prescribed time, with no interruption
in processing time, you cannot can on solid
disk elements if the bottom of your canner is
not flat enough.
——

Before Using Your Oven
1. Look at the controls. Be sure you understand how to 3. Read over information and tips that follow.
set them properly. Read over the directions for the
4. Keep this book handy so you can refer to it,
Oven Controls so you understand how to use them. especially during the first weeks of using your
2. Check oven interior. Look at the shelves. Take a
new range.
practice run at removing and replacing them
properly, to give sure, sturdy support.
Oven Shelves
The shelves are designed with stop-locks so that when
placed correctly on the shelf supports, they will stop
before coming completely out of the oven, and will not
tilt when removing food from or placing food on them.
When placing cookware on a shelf, pull the shelf out
to the “stop” position. Place the cookware on the shelf,
then slide the shelf back into the oven. This will
eliminate reaching into the hot oven.
To remove the shelves
~==~,
from the oven, pull them
toward you, tilt front end
upward and pull them out.
To replace, place shelf on
shelf support with
stop-
locks (curved extension
under shelf) facing up
toward the rear of the
oven. Tilt up front and
push the 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.
Shelf Positions
The oven has four shelf
supports identified in this
illustration as A (bottom),
B, C and D (top).
I
Ill
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o
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o
,
1111
Oven Light
The light comes on automatically when the oven door
is opened.
Use the switch on the upper control panel to turn the
light on and off when the door is closed.
Oven Thermostat Adjustment
The thermostat in your new range has been set
correctly at the factory, so be sure to follow the recipe
temperatures and times the first few times you bake in
your new oven.
If you think the oven should be hotter or cooler,
you can adjust the thermostat yourself. To decide
how much to change the thermostat, set the oven
temperature
25”F. higher or lower than the
temperature in your recipe, then bake. The results of
this-test should-give you-an idea of how much the
thermostat should be changed.
To adjust temperature:
1. Push the BAKE pad.
2. Select a temperature between
500”F. and 550”F.
the SET knob.
3. Quickly (within two seconds, before the BAKE
function energizes) push and hold the BAKE pad for
about 5 seconds. The display will show a plus
number, a minus number, or “00.”
4. Turn the SET knob to adjust the temperature
in
5“F. steps. You can raise it until “+35”F.” shows
on display or lower it until “-35” F.” shows on
display. If the control beeps and flashes, push the
CLEAR/OFF pad and start over.
5. When you have made the desired adjustment, push
the CLOCK pad to go back to the time of day
display or to use your oven as you would normally.
with
13
.— .—— -—

FEATURES OF YOUR OVEN CONTROL
BAKE
CLEAR/OFF BROIL
TIMER CLOCK STOP OVEN
TIME TIME
Emml
Oven “On” Indicator To Set the Clock
The word “ON” is displayed when the BAKE or
1.
BROIL pad is pushed. It goes out when the
2.
CLEAWOFF pad is pushed or when oven shuts
off automatically.
The oven operation is controlled electronically.
The following instructions tell you how to operate
the electronic controls.
Push CLOCK button.
Turn SET knob to correct time of day. Clock is now
set. The clock must be set to the correct time of day
for accurate automatic oven timing operations.
To Set the Minute/Second Timer
1.
2.
3.
Push TIMER pad. NOTE: The Minute/Second Timer is a reminder only
Turn SET knob to desired amount of time (up to and will not operate the oven.
9 hours and 59 minutes). The Minute/Second Timer You can use the Minute/Second Timer whether or not
will begin to count down within a few seconds. the oven is being used. The Minute/Second Timer
When time is up, the End-of-Cycle Tone (3 long does not interfere with oven operations.
beeps) will sound and the display will again show
the time of day.
To Cancel the Timer
Push and hold TIMER pad for three seconds. This will clear the
Minute/Second Timer function.
Automatic Oven Operation
The oven control will automatically
start and stop your oven cooking
operation for you.
For automatic oven cooking:
1. Push the OVEN TIME pad.
2. Turn the SET knob to set length
of baking time.
3. Push the BAKE pad.
4. Turn SET knob to set the
desired temperature.
When cook time is reached, the
End-of-Cycle Tone will sound
and the oven will turn off.
14
During automatic cooking:
“ You can push the STOP TIME
pad to find out when the
End-
of-Cycle Tone will sound and
the oven will turn off.
“ You can push the CLOCK pad
to display time of day without
canceling the oven operation.
——

To Delay Starting an Automatic Oven Operation
If a delayed cooking operation is desired:
1. Push STOP TIME pad.
2. Turn SET knob to time of day when baking should
be completed. Stop time must be equal to or greater
than the cook time plus the current time of day.
3. Push OVEN TIME pad.
4. Set length of baking time with SET knob.
5. Push BAKE pad.
6. Turn SET knob to desired temperature.
When stop time is reached, the End-of-Cycle Tone
will sound and the oven will turn off.
NOTE: Foods that spoil easily such as milk, eggs,
fish, stuffings, poultry and pork should not be allowed
to sit out for more than one hour before or after
cooking. Room temperature promotes the growth of
harmful bacteria. Be sure that oven light is off
because heat from the bulb will speed harmful
bacteria growth.
NOTE: You can push the STOP TIME pad to find out
when the oven will turn off.
How to Change a Program
When a function has been entered, you can
recall what has been programmed by pushing the
corresponding function pad. The messages in the
display show you which function is currently
being displayed. While the function is displayed,
you can change it with the SET knob. You can
change any programmed function at any time.
Tones
End-of-Cycle Tone (3 long Attention Tone (series of short Notification Tone (single,
one-
beeps—one second on, one beeps, l/4-second on, l/4-second second beep): indicates oven has
second off): shows that a timed
off, until proper response is given):
stabilized at selected temperature.
oven operation has reached STOP will sound if oven has only been
TIME or that the Minute/Second partially programmed. For
Timer has counted down. example, if you have selected a
cook time but no temperature, you
will heat the Attention Tone until
you select a temperature or push
the CLEAWOFF pad.
Key Tone (single, l/10-second beep): sounds when Function Error Tone (series of very rapid beeps,
any pad is pushed.
l/8-second on, l/4-second of~: display will show a
code. Cancel Function Error Tone by pushing the
CLEAWOFF pad. If the Function Error Tone starts
again (after about 15 seconds), call for service.
Disconnect the range electrical supply to stop the tone.
If the function error occurred while you were
programming the Oven Control, push the
CLEAWOFF pad and try again.
Pushing the CLEAIVOFF pad will clear all functions
except the Clock and Minute/Second Timer.
15
—

BAKING
Your oven temperature is controlled very accurately
using an oven control system. We recommend that
you operate the oven for a number of weeks to
become familiar with your new oven’s performance.
If you think an adjustment is necessary, see the
Thermostat Adjustment section in this book.
How to Set Your Range for Baking
To avoid possible burns, place the shelves in
correct position before you turn the oven on.
1. Push the BAKE pad.
2. Turn SET knob until desired temperature is
the
displayed.
A one-second beep will sound when the oven has
preheated to and stabilized at selected temperature.
3. When finished baking, push the CLEAR/OFF pad.
NOTE: To recall what temperature you have selected
while the rising temperature is being shown, push and
hold the BAKE pad. The selected temperature will be
shown while you hold the BAKE pad. The actual
oven temperature will be shown after a few seconds.
You can push the CLOCK pad to display time of day
without canceling the oven operation.
You can change the selected temperature at
any time by pushing the BAKE pad and turning
the SET knob.
16

For best baking results, follow these suggestions:
Oven Shelves
Arrange the oven
shelf or shelves
in the desired
locations while
the oven is cool.
The correct shelf
position depends
on the kind of
food and the
browning desired.
I Type of Food Shelf Position
I
Angel food cake
A
I
e
Biscuits or muffins B or C
o
:
Cookies or cupcakes
B or C
o
4
Brownies
B or C
Layer cakes
B or C
As a general rule, place most foods in the middle of Bundt or pound cakes
A or B
the oven, on either the second or third shelf from the
bottom. See the chart for suggested shelf positions. Pies or pie shells
B or C
Frozen pies
A (on cookie sheet)
Casseroles B or C
Roasting A or B
Preheating
Preheat the oven if the recipe calls for it. Preheat Preheating is necessary for good results when baking
means bringing the oven up to the specified cakes, cookies, pastry and breads. For most casseroles
temperature before putting in the food. To preheat, set and roasts, preheating is not necessary. For ovens
the oven at the correct temperature—selecting a without a preheat indicator light or tone, preheat 10
higher temperature does not shorten preheat time. minutes. After the oven is preheated place the food
in the oven as quickly as possible to prevent heat
from escaping.
Baking Pans Pan Placement
Use the proper baking pan. The type of finish on the For even cooking and proper browning, there must be
pan determines the amount of browning that will occur. enough room for air circulation in the oven. Baking
Dark, rough or dull pans absorb heat, resulting
a browner, crisper crust. Use this type for pies.
Shiny, bright and smooth pans reflect heat,
resulting in a lighter, more delicate browning.
Cakes and cookies require this type of pan.
Tin and stainless steel may not heat evenly.
in
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
Pans should not touch each other or the walls of the
oven. Allow
1 to 1 M inch space between pans as well
as from the back of the oven, the door and the sides. If
you use two shelves stagger the pans so one is not
Glass baking dishes also absorb heat. When baking
directly above the other.
in glass baking dishes, lower the temperature by -
25”F. and use the recommended cooking time in (continued next page)
the recipe. This is not necessary when baking pies
or casseroles.
17
w
w

BAKING
(continued)
Baking Guides
Follow the recipe or the directions on the back of the box to get the best
baking results.
Cookies
When baking cookies, flat cookie sheets (without
sides) produce better-looking cookies. Cookies baked
in a jelly roll pan (short sides all around) may have
darker edges and pale or light browning may occur.
Do not use a cookie sheet so large that it touches the
walls or the door of the oven.
For best results, use only one cookie sheet in the oven
at a time.
Pies
Cakes
For best results, do not bake pies in a shiny metal pan. When baking cakes, warped or bent pans will cause
The heat is reflected and the bottom crust will be pale uneven baking results and poorly shaped products.
and underdone. Frozen pies in foil pans should be A cake baked in a pan larger than the recipe
placed on an aluminum cookie sheet for baking since recommended will usually be crisper, thinner and
the shiny foil pan reflects heat away from the pie drier than it should be. If baked in a pan smaller than
crust; the cookie sheet helps retain it. recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
Aluminum Foil
Never cover a shelf entirely with a large cookie sheet
or aluminum foil. This will disturb the heat
circulation and result in poor baking. A smaller sheet
of foil may be used to catch a spillover by placing it
on a lower shelf several inches below the food.
Don’t Peek
Set the timer for the estimated cooking time and do DO NOT open the door to check until the minimum
not open the door to look at your food. Most recipes time. Opening the oven door frequently during
provide minimum and maximum baking times such as cooking allows heat to escape and makes baking
“bake 30-40 minutes.”
times longer. Your baking results may also
be affected.
18

Roasting is cooking by dry heat. Tender meat or pan for marinating, cooking with fruits, cooking
poultry can be roasted uncovered in your oven. heavily cured meats, or basting food during
Roasting temperatures, which should be low and cooking. Avoid spilling these materials inside the
steady, keep spattering to a minimum. Roasting is
oven or inside the oven door.
easy, just follow these steps:
1. Position oven shelf
at second from
bottom position (B)
for small size roast
(3 to 5 pounds) and
at bottom position
(A) for larger roasts.
3. Push the BAKE pad and turn SET knob until
desired temperature is displayed. Check the
Roasting Guide for temperatures and approximate
cooking times.
4. Most meats continue to cook slightly while
standing after being removed from the oven.
Standing time recommended for roasts is 10 to 20
minutes. This allows roasts to firm up and makes
2. Check weight of roast. Place meat fat-side-up or them easier to carve. Internal temperature will rise
poultry breast-side-up on roasting rack in a shallow about 5° to 10”F.; to compensate for temperature
pan. The melting fat will baste the meat. Select a increase, if desired, remove the roast from the oven
pan as close to the size of the meat as possible. when its internal temperature is 5° to 10”F. less
(Broiler pan with rack is a good pan for this.) Line than temperature shown on the Roasting Guide.
the broiler pan with aluminum
foil when using the
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be Thaw most frozen poultry before roasting to ensure
started without thawing, but allow 15 to 25 minutes even doneness. Some commercial frozen poultry can
additional time per pound (15 minutes additional time be cooked successfully without thawing. Follow
per pound for roasts under 5 pounds, more time for directions given on package label.
larger roasts).
ROASTING GUIDE
Oven
Type
Temperature
Meat
Tender cuts; rib, high quality sirloin
325°
tip, rump or top roundt
Lamb leg or bone-in shoulder~ 325°
Veal shoulder, leg or loin~
325°
Pork loin, rib or shoulder~
325°
Ham, precooked
325°
Ham, raw
325°
Poultry
Chicken or Duck 325°
Chicken pieces
350°
Turkey
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 per Pound
3 to 5 lbs. 6 to 8 lbs.
24–33
18–22
35-39 22-29
40-45
30–35
21-25 20-23
25–30
24-28
30–35 28–33
35–45
30-40
35-45 30-40
17-20 minutes per pound (any weight)
Under 10 lbs. 10 to 15 lbs.
20-30 17-20
3 to 5 lbs.
Over 5 lbs.
35–40
30–35
35-40
10 to 15 lbs. Over 15 lbs.
18-25 15-20
Internal
Temperature ‘F.
140°–1500*
150°–1600
1700–1 85°
140°–1500*
150°–1600
1700–1 85°
170°–1800
170°–1800
1 150–1 25°
170°
185°–1900
1850–1 90°
In thigh:
185°-1900 ‘
tFor boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
*The Us. Depafiment Of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means
some food poisoning organisms may survive.”
(Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
19

BROILING
Broiling is cooking food by intense radiant heat from 5. Press the BROIL pad and turn the SET knob until
the upper unit in the oven. Most fish and tender cuts your choice of HI BROIL or LO BROIL is
of meat can be broiled. Follow these steps to keep displayed. NOTE: Chicken and ham are broiled at
spattering and smoking to a minimum. LO BROIL in order to cook food without
1. If meat has fat or gristle near edge, cut vertical
overbrowning it.
slashes throw.zh both about 2“ atmrt. If desired, fat
6. Turn food only once
I\F-=+> Al II
may be trim~ed, leaving layer ~bout 1/8” thick.
2. Place meat on broiler rack in broiler pan which
comes with range. Always use rack so fat drips into
broiler pan; otherwise juices may become hot
enough to catch fire.
3. Position shelf on
recommended shelf
position as suggested
in Broiling Guide.
4. Leave the door open to
the broil stop position.
The door stays open by
itself, yet the proper
temperature is
maintained in the oven.
7.
VI \
during cooking. Time
foods for first side per
Broiling Guide.
Turn food, then use
times given for second
side as a guide to
preferred doneness.
-/
(Where two thicknesses and times are given
together, use first times given for thinnest food.)
When finished broiling, push the CLEAWOFF pad.
Serve food immediately, and leave pan 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 it just
like the rack.
Without the slits, the foil will prevent fat and meat juices 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.
A.
When broiling, is it necessary to always use a
rack in the pan?
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.
Should I salt 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 a fork also allows
juices to escape. When broiling poultry or fish,
brush each side often with butter.
20
Q. Why are my meats not turning out as brown as
they should?
A. In some areas, the power (voltage) to the range
may be low. In these cases, preheat the broil unit
for 10 minutes 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 I need 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 sticking to the surface. However,
spraying the broiler rack lightly with a
vegetable cooking spray before cooking will
make cleanup easier.