GE JCP67 Training manual

Electric Range
Safe* lnstrutiions ....................3-5
Anti-Tip Device,................................3, 26,33
Operating Instrutiions, ~ps
Clock and Timer....................................l 1, 12
Features ........................................................6, 7
Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-25
Bating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. 14-18
Broiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
21-23
Control Settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Preheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.14, 16, 17
Roasting ..............................................1 9,20
Self<leaning instructions...............24, 25
Timed Baking .....................................l 4-16
Surface Cooking......................................8-l O
Canning Tips. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Control Settings......................................8, 9
Cooktop Comparison .................................8
CooWare Tps.............................................9
Care and CIeaning....................26-3O
tioKop..........................................................26
Door Removal ...............................................29
Oven Light .....................................................28
Self<leaning Instructions ..................24, 25
Standard 0en..............................................3O
Surface
Uni&.................................................26
~
●
✎✚✎✎
✌✌✎
‘..
,.. . . :..
Problem Solver
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
34
More questions ?...call
GEAnswer&n&~ 80~626.2000
Installation ..................................31-33
Anti-Tip Device .............................................33
Flooring Under the Range ............................5
Leveling .............................................................5
Consumer Services ...................35
Appliance Registration..................................2
Important Phone Numbers........................35
Model and Serial Location ...........................2
Warran~........................................Back Cover
Models: JCS57
JCP67
GEAppfiances

~LP US ~LP YOU
Before using your range,
read this guide carefilly.
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 ~airs
GE Appliances
Applianu Park
buisville, KY 40225
Write dom the model
and serial numbers.
You’ll find them on a label on the front of the range,
behind the left oven or storage compartment door.
These numbers are
dso on the Consumer Product
Ownership Registration Card that came with your
range. Before sending in this
W4 please write these
numbers here:
Model Number
Sena Number
Use these numbem in any correspondent or serviw
ds mncerning your range.
If you received a damaged range...
Immediately contact the deder (or builder) that sold
you the range.
Save time and money.
Before you request service...
Check the Problem Solver in the back of this guide.
It lists
auses of minor operating problems that you
can correct yourself.
WYOU ~ED SERWCE
To obtain service, see the Consumer Services page
in the back of this guide.
We’re proud of our service and want you to be
pleased If for some reason you are not happy with
the
servim you receive, here are three steps to follow
for further help.
FIRST, contact the people who servi=d your
appliance. E~lain why you are not pleased. k most
cases, this will solve the problem.
=, if you are stil not please~ write dl the
detail-including your phone number—to:
Manager, Consumer Relations GE Applian=s
Appliance Park
huisville, KY 40225
HNALLY, if your problem is stfll not resolve~ write:
Major
Applian= Consumer Action Panel
20
No* Wacker Drive
Chicago, IL 60606
2

Instilling the Mnge
Your range, Me many otier household items, h
men the floor coveting enb at the front of the
heavy and can setie hto sofi floor covefings sud
range, the area that the range wtil rest on should be
as cushoned tiyl or carpeting. Be weful when built up with plywood to the same level or higher than
moving the range on this type of flooring. It shodd be the floor covering. This
wfil allow the range to be
instded on a 1/4” thick sheet of plywood (or sitiar moved for clcaning or servicing.
material)
as follows:
hveling the Mnge
bveling screws maybe Iomted on each omer of
To remove the drawer, pdl the drawer out dl the way,
the base. By removing the bottom drawer you
m tit up the front and remove it. To repla~, insert the
level the range to an uneven floor by adjusting the
@ides at the back of the drawer beyond the stop on
leveling legs. the range glides. Lift the drawer if necessary to insert
it easily.
ht the front of the drawer down, then push
it in to close.
5

FwmS OF YOm WGE
)
.
‘\ i;
JCP67
6
<11111[
:111111
*
JCS57
4

Explained
Featies
On Page
1 Surface Light Switch
27
2 Oven Temp nob
12,14,
15,19,21,
24,27
3 Oven Setfiob
12, 14,
15,19,21,
24,27
4 Surface Unit Control
bobs
8,9,27
5 Automatic Oven Timer, C1ockand Mnute Timer
11, 12,14,
15,24
6 Surface Unit “ON” Indicator Light
8
7 Oven Vent
4
bcated under the right and left rear surface units.
8 Lift-Up Cooktop
26,27
9 Oven Interior Light
13,28
Comes on automatimlly when the door is opened.
10 Oven
SheK Supports Shelf positions for cooking are
13
suggested in the Bting, Roasting and Broiling se~ions.
11 Oven Shelves with StoD-Locks 13,17,18,
24,25,28
12 Bake Element k the right oven, maybe lifted gentiy
3,4,28
for wiping the oven floor.
13 Oven Light Switch
13
14 Storage Drawer
15 Lift-Off Oven Door with Brofl Stop Position 21, 2&29
16 Storage Compartment with
Shelf (Model JCS57) 27
17 Broiler Pan and Wck
19,21-24,
Do not clean in the self-cleaning oven model JCP6~.
n
18 Broil Element
3,4,21,28
19 Drip Pans
5, 10,26
20 Surface Uni*
>5,
*1O, 26
21 Oven
Cychng Light
12,
1416. ~
-,
22 Left Oven Control fiob model JCP6~ 12,16,19,
21,27
23 Companion
oft) Oven ~odel JCP6~ 12,13,16,
19,21,30
24 Companion @fi) Oven Cycting Light
16
model JCP6~
. ,
25 Oven Cleaning Light (Model JCP6~
24,25
26 Self-Cleaning Oven model JCP67) 24,25,29

HOW DOES ~S COOKTOP COmM
TO YOm OLD Om?
Your new cooktop has electric coil surface units.
me best types of cookware to use, plus heat-up and
If you are used to cooking with gas burners or other
mol-down times, depend upon the type of burner or
types of electric moktops, you will notice some
surface unit you have.
differences when you use electric coils.
me following chart wfil help you to understand the
differen~s between electric-tiil sutiace units and any
other type of moktop you may have used in the past.
~ of Cooktop
Electric Coti
@
Radiant
(Ghss Ceramic)
Cooktop
o
Induction
gg~
Solid Disk
o
@
Gas Burners
*
Dewnption
Rattened metal
tubing containing
electric resistana
wire suspended
over a drip pan.
Electric coils
under a glass-
wramic moktop.
High frequency
induction coils
under a @ass
surfa~.
Solid cast iron
disk sealed to the
cooktop surface.
Regular or sealed
gas burners use
either LP gas
I ornaturalgas.
How it Works
Heats by direct contact with the pan and by heating the air under the pan. For best
cooking results, use good quality pans. Electric coils are more forgiving of
warped pans than radiant or solid disks. Heats up
quictiy but does not change
heat settings as
quicMy as gas or induction. Electric roils stay hot enough to
continue cooking for a short time after they are turned off.
Heat travels to the glass surface and then to the cookware, so pans must be flat on
the bottom for good rooking resdts. fie glass cooktop stays hot enough to
continue cooking after it is turned off. Remove the pan from the surface unit if
you want inking to stop.
Pans must be made of ferrous metals (metal that attracts a magnet). Heat is
produ~d by a magnetic circuit between the mil and the pan. Heats up right away
and changes heat settings right away, like a gas
cooktop. After turning the wntrol
off, the glass cooktop is hot from the heat of the pan, but cooking stops right away.
Heats by direct contact with the pan, so pans must be flat on the bottom for good
cooking results. Heats up and cools down more slowly than electric coils.
me
disk stays hot enough to continue cooking after it is turned off. Remove the pan
from the solid disk if you want the cooking to stop.
Rames heat the pans directly. Pan flatness is not critical to cooking results, but
pans should be well
balanmd. Gas burners heat the pan right away and change
heat settings right away. When you turn the control off, cooking stops right away.
S~ACE CO~OLS
At both 0~ and ~ the control “clicks” into position. Switching heats to higher
setings always shows a
You may hear slight “clicking” sounds during quicker change than switching to a lower setting.
rooking, indiating the ~ntrol is keeping the unit at
the heat level or power level you set.
How to Set the Contmh
fish the knob in and
turn in either direction
to the desired heat setting.
me control must be pushed into set ody from
the 0~ position. When the control is in any
position other than 0~, it may be turned without
pushing it in.
Be sure you turn control to 0~ when you finish
Woking.
me surface unit indicator light will glow when
N heat on any surfa~ unit is on.
8

Cooting Guide for Using Heat Settings
High+uick start for rooking; bring water to a boil.
~D HI—Fast fry, pan brofi; maintains a fast boti
on large amounts of food
~Haut6 and brown; maintain slow boil on large
amount of food.
L& @ok after starting at High; cooks with little
water in covered pan.
~+team rice, cereal; maintain serving
temperature of most foods.
NO~:
● At High and ~D HI,
never leave food
unattended. Botiovers
cause smoking; greasy
spillovers may ~tch fire.
● At WM and LO, melt
chocolate, butter on a small
surface unit.
Cookare
Use medium- or heavy-weight cookware. Nurninum
RIGHT
cookware mnducts heat faster than other metals.
Cast-iron and coated cast-iron cookware are slow to
absorb heat, but genedly mok evedy at low to
medium heat settings. Steel pans may cook unevedy
if not combined with other metis.
For best cooking resdts pans should be flat on the
bottom. Match the stie of the sauceDan to the she of
Not over 1 inch
the surfau unit. me pan shotid no~ extend over the
edge of the surfau unit more than 1 inch.
WRONG
Over 1 inch
Deep Fat F@ng
Do not ovetidl wobare with fat that may spill over when adding food.
Frosty foods bubble vigorously. Watch food @ing at high temperatures.
Keep the range and hood clean from grease.
Wok Cooking
We recommend that you use Do not use woks
that have
ordy a flat-bottomed wok.
suppoti tings. Use of these types
~ey are avtiable at your lod
of woks, with or without the ring
reti store.
*
.%.
/-
in place, can be dangerous.
Placing the ring over the surface
unit will cause a build-up of heat that
will damage
the porcelain
cooktop. Do not try to use such woks
without the ring. You could be seriously burned if the
wok tipped over.
(contiudn&page)
9

Canning should be done on surface units otiy.
Pots that extend beyond 1 inch of surface unit’s
drip pan are not remmmended for most surfam aking.
However, when
ting with water-bath or pressure
canner, larger-diameter pots may be used. This is
be~use boiling water temperatures (even under
pressure) are not harmful to cooktop surfams
surrounding the surfau units.
HOWEWR, DO NOT USE MGE DWETER
CANNERS OR OTHER LARGE DWETER POTS
FOR
FR~G OR BOILmG FOODS OTHER
~ W~R. Most syrup or sauce mix~re+
and dl types of frying+ok at temperatures much
higher than boiling water. Such temperatures muld
eventually harm the woktop surfatis surrounding
sutiaw units.
Obseme the Fo~ofig Points in Canning
1. Be sure the ~er fits over the center of the
surface unit. If your range or its location does not
allow the canner to be centered on the surface unit,
use smaller diameter pots for good
eating results.
2. For best results, use
mers with flat bottoms.
tinners with flanged or rippled bottoms (often
found in enamelware) don’t make good contact
with the
stiaee unit and take a long time to
bofi water.
Hat-bottomed cannem a~ recommended.
3. When ting, use recipes and proudures from
reputable sources. Reliable recipes and procedures
are avafiable from the manufacturer of your canner;
manufacturers of ~ass jars forming, such as
Bdl and Kerr; and the United States Department of
Agricdture Extension Serviee.
4. Remember that canning is a process that generates
large amounts of
stem To avoid burns from steam
or heag be careful when ting.
NO~: H your house has low voltage, ting may
take longer than expecte~ even though directions
have been caretily followed.
The
promss time til be shortened by:
(1) using a pressure
~er, and
(2) starting with HOT tap water for fastest heating
of large quantities of water.
10

The automatic timer and clock on your range are helpful devices that serve
several purposes.
To Set the Clock
Model JCS57
To set the clock push the center knob of the clock in
and turn the clock hands to the correct time.
NO~: The minute timer pointer wfll move also; let
the knob out and turn the timer pointer to 12.
To Set the Mnute Timer
Model JCS57
The minute timer has been combined with the
range clock. Use it to time
dl your precise rooking
operations. You til recogntie the minute timer as
the pointer which is different in color and shape than
the clock hands.
To set the
minute timer, turn the center knob,
without pushing in, untd the pointer reaches the
number of minutes you wish to time. minutes are
marke~ up to 60, in the renter ring on the clock.)
At the end of the set time, a bmer sounds to tell
you time is up. Turn the knob, without pushing in,
until the pointer reaches 12 and the buer stops.
To Set the Digi@l Clock
Model JCP67
To set the doc~ push in the center knob of the
minute timer and turn the knob in either direction to
set the digiti clock numerals to the mrrect time.
NO~: After setting the clock let the knob out, and
turn the minute timer pointer to 0~.
To Set the mute Timer
Model JCP67
To set the minute timer, turn the center knob
clockwise,
without pushing in, until the pointer
reaches the number of minutes you wish to time
(Up to 60).
At the end of the set time, a
b~er sounds to tell you
time is up. Turn the center knob, without pushing in,
untfl the pointer reaches 0~ and the bwer stops.
Timed Baking Uses the Automatic Timer Self-Cleaning Uses the Automatic Timer
Using the automatic timer, you can Time Bake
Model JCP67—Right Oven
with the oven starting immediately and turning off The self-cleaning function on your range uses the
at the Stop Time set or set both the STOP and the
START dids to automatidly start and stop the oven
automatic timer to set the length of time needed to
at a later time of day. It takes the worry out of not clean whether you wish to
cl- immediately, or
being home to start or stop the oven. See the Timed delay the cleaning. By setting the START andor
Baking section. STOP dids you may choose to begin immediately
or
clea at low energy times such as during the night.
See the Operating the Self-Cleaning Oven section.
NO~: Before beginning Timed Baking or
Self-Cleaning, make sure the oven clock shows
the correct time of day.
(conthudn~page)
11

A~OmmC -R ~ CLOCK
(continued)
Questions and &swers
Q. How can I use the minute timer to make my
Q. Can I change the time of day on the clock
surface cooking easier? while I’m Time Baking in the oven?
A. The minute timer will help time total rooking,
A The time of day on the clock shotid not be changed
which includes time to boil food and change
during any program that uses the oven timer. You
temperatures. Do not judge cooking time by visible must either stop those programs or wait
untti they are
steam ordy. Food wtil mok in covered containers
finished before changing the time.
even though you can’t see any steam.
Q. Can I use the minute timer during oven cooking?
A. The
minute timer can be used during any cooking
function. The automatic timers (START and STOP
dirds) are used with ~ME BAKE and CLEAN
functions.
USmG YOUR OWN
Before Using Your Oven
1. hok at the mntrols. Be sure you understand how 3. Read over the information and tips that follow.
to set them properly. Read
ov~r the directions for
the automatic oven timer so you understand their 4. Keep this guide handy so you can refer to
i~
use with the controls. especially during the first weeks of getting
a~uainted with your range.
2. Check the oven interior. hok at the shelves.
Take a practice run at removing and replacing
them properly, to give sure, sturdy support.
Oven Controls
me controls for the right oven are marked OWN
SET and OWN TEMP.
The
OWN SET knob has settings for ~ BAKE,
BAKE, CLEAN, BROIL and OFF.
The OWN TEMP knob maintains the temperature
you set from WARM
(200°F.) to BROIL (550°F.) and
also at CLEAN (over
800°F.).
me control for the left oven is marked LE~
OWN. The L~ OWN wntrol knob has
temperature settings that range from 150°F. to
500”F. and BROIL.
me Oven Cycting Light glows until the oven
reaches the selected temperature, then goes off and
on with the heating elements during rooking.
Preheating the oven, even to high temperature
settings, is speedy-rarely taking more than 5 to
6 minutes. Preheat the oven ordy when necessary.
Many foods
wfil wok satisfactorily without
preheating. If you find preheating is necessary, see
the How to Set Your Range for Preheating section.
12

Oven Interior Shelves
Right Oven
The shelves in the right oven are
de:i~ed with
stop-loch so that when placed co~ctiy on the
..- .. ..,,
she~supports, the shelf will stip.befom coming
completely out tim the oven, andtil not tilt when
removing food nor when placing food on them.
To remove a
shelf from the right oven,,pull the shelf
forward untfl it stops. Lift the front and slide it out.
Be certain that the
she~ is cool before touching it.
To
replace the sheMin the oven, fit the shelf onto
the guides. Tilt the front up and slide
into place.
hft Oven—Model JCP67
The left oven comes with a removable shelf for
easy cleaning.
To remove, pdl the shelf out and up in one
smooth motion. Be certain that the shelf
is cool
before touching it.
To
replace, tilt the front of the shelf up and slide
it into place.
,. ,jG -.<
Shelf Positions
Right Oven
The oven has four
shelf suppo~
1 @ottom), 2,
3 and 4 (top).
Shelf positions
for cooting are
suggested in the
Bting, Roasting
and Broiling
sections.
hft Oven—Model JCP67
This oven also has four shelf suppo~l @ottom),
2,3 and 4 (top). See the Bting, Roasting and
Brofiing sections for the suggested shelf positions.
me Offset Shelf Model JCP67
The ofiet shelf is provided for use in shelf position
CAWON: On model JCP67, never use the straight
1 to prevent contact with the deep se~+leaning oven shelf in
sheU position 1.
door when sliding the offset shelf in and out. This
shelf may dso be used in shelf position 4. Aways
insti the offset shelf with it plad upward and the
shelf stop placed to the rear.
Using Foil Comtly in the Oven
E you wish to use foil for possible spdlovers, cut
CA~ON: Never wver an entire oven shelf or
a piece of
fod slightiy larger than the pan and turn
the oven bottom with foil. The fofi u obstruct
up the edges. Place the foil on the oven shelf below
normal heat flow, Muse cooting failure and damage
the pan.
the oven interior.
Oven Light
The light comes on automatidly when the door is
opened. Use the switch on the control panel to turn
the light on and off when the door is closed.
13

Your oven temperature is controlled very accurately
NO~: When the oven gets hot, the top and outside
using an oven control system. We recommend that surfaces of the range get hot too.
you operate the range for a number of weeks using the
time given on recipes as a guide to become familiar
with your new oven’s performance.
How to Set the Mnge for Preheattig (Mght Oven)
Preheating is genertily done before baking. The oven
1. Turn the OWN SET knob to B=.
should be preheated to the temperature you want
2. Turn the OWN ~MP knob to the desired
udess your recipe says not to. temperature setting.
To avoid possible bum, pla~ the shelves in the
3. When the oven has preheate~ the Oven Cycling
correct position before you turn the oven on.
Light wfll go out. ~s indi~tes the oven has
reached the set temperature.)
How to Set the Mnge for BaMg @ght Oven)
To avoid possible b-s, place the shelvm in
the correct position before you turn the oven on.
1. Turn the O- SET knob to B= and
the
OWN TEMP knob to the temperature
in the recipe.
2. Check food for doneness at minimum time
in the recipe. Cook longer if necessary.
3. Turn the OWN SET and the OWN TEMP knobs
to 0~ and then remove the food from the oven.
@@
Ow muP
oOWN
SH
How to ~me Bake @ght Oven)
The automatic oven timer controls are designed
to turn the oven on or off automatidly at specific
times that you set. fiamples of Immediate Start and
Automatic Stop (the oven turns on now and you set
it to turn off autornatidly) or Delay Start and
Automatic Stop (setting the oven to turn on
automatidly at a later time and turn off at the preset
Stop Time) till be described
On model
JCP67, the STOP and ST~T dids are
different in
a~warance ti the dids on the J~57.
However, th~~ do operate in the same manner.
NO~: Before beginning, make sure the clock
shows the correct time of day.
[odels JCS57 and JCS67
Model JCP67
14

How to Set Immediate Stiti and Automatic Stop @@t Oven)
To avoid possible b-s, place the shelves in the
correct position before you turn the oven on.
The oven
wHI turn on immediately and cook for a
selected length of time. At the end of Cook Time the
oven
wdl turn off automatically.
@@
‘2::’’-::=-’ -
OVEN ~MP
o—
OVEN S=
.i
&pearance may vary.
.,:43 ;{%~):;[p:a
...
2. Turn the OWN SET knob to TMED B-.
a~%:. .
.-:
7#m
;%3.s;..
Turn the OWN ~MP knob to the desired oven
● J,,, ,, $*5
7
temperature, for example, fiO°F.
/)
NO~: Foods that sped easfiy such as@ eggs,
*pearance may vary.
fish stuffings, podtry and pork shodd not be allowed
1. The ST~T dial shodd be at the same position as
to sit for more than one hour before or after cooking.
the time of day on the clock. To set the Stop Time, Room temperature promotes the growth of
h-
push in the knob on the STOP did and turn the bacteria. Be sure that the oven light is off because heat
pointer to the time you want the oven to turn off,
from the bulb wfil speed ~
bacteria growth.
for example 7:00.
How to Set Delay Stiti and Automatic Stop @ght men)
To avoid possible bums, place the shelves in the
correct position before you program the oven.
You can set the oven control to turn the oven on
automatidy, cook for a specific lenmh of time
@@
and turn off automaticrdly.
-
{’
~
@pearance may vary.
1. To set the SW Time, push in the knob on the
ST~T did and turn the pointer to the time you
want the oven to turn o% for example 6:30.
2. To set the Stop Time, push in the knob on the
STOP did and turn the pointer to the time you
want the oven to turn off, for example
9:00. You
have now set the oven for
2% hours of delayed
bake time.
NO~: The time on the STOP did must be
later than the time shown on the range clock
and the ST~T dial.
OWN =MP
o
OVEN ~
*pearance may vary.
3. Turn the OWN SET knob to ~ED B=.
Turn the OWN TEMP hob to the temperature
you want.
Place the food in the oven, close the door and
automatidly the oven will be turned on and off
at the times ~ou have set.
4. Turn the OWN SET and the 0~ TEMP knobs
to OFF and remove the food from the oven.
The Oven CycHng Light(s) at the ~ED B~
setiing may work tierentiy than they do at the
B= setting.
&efuUy recheck the steps given. H dl operations are
done as
explaine~ the oven will operate as it shodd.
NO~: Foods that spoti easfiy such as d~ eggs,
fish sags, podtry and pork shodd not be allowed
to sit for more than one hour before or after rooking.
Room temperature promotes the growth of
h-
bactena. Be sure that the oven light is off because heat
from the bulb wfll speed ~
bacteria growth.
(contiuedmpge)

How to Set the Mnge for Mheating (Lcft Oven) Model JCP67
To preheat the left oven, follow these directions:
1. Turn the LE~ OWN knob to the temperature
in the recipe and the left Oven Cycling Light wtil
come on.
2. Wen the light goes out, put the food in the oven.
@s indicates that the oven has reached the desired
temperature.)
H OW to Set the ~nge for BaKng @ft Oven) Model JCP67
Your left oven is designed for a variety of small food
1. Turn the LE~ OWN knob to the temperature
loads that do not completely cover the oven shelf. in the recipe.
Cookie sheets and oti-er m;kware that completely
cover the oven shelf are not recommended.
.
2. Check the food for doneness at the minimum time
in the recipe. Cook longer if necessarv.
To set the oven for Baking, proceed as follows:
.
3. Turn the LEFT OWN knob to OFF when the food
To avoid possible burns, place the shelf in the
is done and remove the food.
mrrect position before you turn the oven on.
Questions and hswers
Q. Must the clock be set on the correct time
of day when I wish to use the automatic timer
for baking?
A. Yes, if you wish to use the ST~T and STOP
dids to turn on and off at the set times during
the time functions.
Q. Can I Time Bake in the compation ~eft) oven
(model JCP6~?
A. No, your mmpanion oven is not equipped with a
Time Bake function. Eyou want to Time Bake use
the right oven.
Q. mat type of food should I cook using
automatic timer functions?
A Meats, fruits and vegetables usually cook well
using the Time Bake function. Foods of a
hi~y
perishable nature such as rnil~ eggs, fish, stuffing,
potitry and pork should not be cooked
automatidly urdess standing time in the oven is
not more than one hour before and after cooking.
Food shotid be thorou~y chflled before placing
it in the oven.
16

NO~: men the oven is hot, the top and outside For best
bating resdts, follow these suggestions:
sutiaws of the range get hot too.
Oven Shelves
kange the oven
shelf orshelvesin ~
the desired lo~tions
w~e the oven is
cool. The correct
shelf position
depends on the kind
of food and the
browning desired
A a gener~ rule, w
.y
plaw most foods in the mid~e of the oven, on either
shelf position 2 or 3. See the chart for suggested shelf
positions. Two
wdl be used more than 3.
~pe of Food Shelf Position
1
I
Agel food cake
I
1
I Biscuits or muffins
I 2or3
I
Cookies or cupcakes
!
2 or 3
I Brownies
I 2or3
I
hyer *es
I
2 or 3
I Bundt or Dound cakes
I 1 or2
I
.
1
Pies or pie shells
2 or 3
Frozen pies 1 (on cookie sheet)
&seroles
2 or 3
Roasting
1 or 2
I
fiheating
Preheat the oven if the recipe Ms for it. Preheat means Preheating is necessary for good restits when baking
bringing the oven up to the
specfied temperature
Aes, cookies, pastry and breads. For most casseroles
before putting the food in the oven. To preheat, set the
and roasts, preheating is not necessary. Mer the oven
lecting a higheroven at the correct temperati~
is preheate~ place the food in the oven as quic~y as
temperature does not shorten preheat time.
possible to prevent heat from escaping.
Bating Pans
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that
til occur.
● Dark rough or ddl pans absorb heat restiting
in a browner, crisper crust. Use this
~ for pies.
● Shiny, bright and smooth pans reflect heat, resdting
in a lighter, more deliate browning. Qkes and
wokies require this type of pan.
● Glass baking dishes dso absorb heat. men baking
in @ars baking dishes, the temperature may need to
be reduced by ti°F.
Pan Placement
For even rooking and proper brownin
g, there must be
enough room for air
cirtiation in the oven. Baking
resdts wfll be better if baking pans are centered as
much as possible rather than being plawd to the front
or to the back of the oven.
Pans
shotid not touch each other or the walls of the
oven. Mlow 1- to 11~-inch space between pans as well
as from the back of the oven, the door and the sides.
If you use
wo shelves, stagger the pans so one is not
directiy above the other.
(contidtipage)
17

B-G ~ BD B-G
(mntinued)
Baking Guides
men using prepared baking ties, follow package recipe or instructions
for the best baking results.
Cookies
Men baking cookies, flat rookie sheets (without
sides) produce better-looking cookies. Cookies baked
in a jelly roll pan (short sides
dl around) may have
darker edges and pale or light browning may occur.
Do not use a cookie sheet so large that it touches the
walls or the door of the oven. Never entirely cover
a shelf with a large cookie sheet.
For best results, use
ordy one cookie sheet in the oven
at a time.
Pies Cakes
For best results, bake pies in dark rough or ddl pans
Men baking cakes, warped or bent pans wfil cause
to produce a browner, crisper
cwt. Frozen pies in fod
uneven baking restits and poorly shaped products.
pans should be placed on an aluminum
cookie sheet A
tie baked in a pan larger than the recipe
for baking since the shiny
fofi pan reflects heat away
remrnmends til ustily be crisper, thinner and drier
from the pie crust; the aokie sheet helps retain it. than it should be.
H baked in a pan sdler than
recomrnende~ it maybe undercooked and batter may
ovefflow. Check the recipe to make sure the pan size
used is the one rewrnmended.
Muminum Foil
Never entirely cover a shelf with aluminum foil.
This will disturb the heat circulation and
result in
poor baking. A smrdler sheet of fofi 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 inking time and do
DO NOT open the door to check untfl the minimum
not open the door to look at your food. Most recipes time. Opening the oven door frequently during
provide minimum and
muimurn baking times such cooking allows heat to escape and makes baking times
as ‘%ake 30-@ minutes.” longer. Your baking resdts may dso be affected
18

Roasting is cooking by dry heat. Tender meat or Roasting is redly a baking procedure used for
poultry can be roasted uncovered in your oven.
meats. ~erefore, oven controls are set to B=
Roasting temperatures, which should be low and
or ~ED B-. ~ou may hear a slight clicking
steady, keep spattering to a minimum.
soun~ indicating the oven is working properly.)
Roasting is easy; just follow these directions:
How to Roast in the Right Oven
1. Place the shelf in position 1 or 2. No preheating
is necessary.
2. Check the weight of the meat. Plaa the meat fat-
side-up, or poultry breast-side-up, on roasting rack
in a
SM1OW pan. The melting fat will baste the
meat. Select a pan as close to the size of the meat as
possible.
me broiler pan with rack is a good pan
for this.) Line the brofler pan with aluminum fofi
when using the pan for marinating, cooking with
fruits, cooking
heatiy cured meats or basting food
during cooking. Avoid spilling these matends
inside the oven or inside the oven door.
3. Turn the O- SET knob to B= and the
OWN ~MP knob to 325°F. S@l pOd~ my
be cooked at 375°F. for best browning.
4. After roasting is mmplete, turn the OWN SET and
the
OWN TEMP knobs to OFF.
Most meats
mntinue to cook slightiy while standing,
after being removed from the oven. Standing time
remmmended for roasts is 10 to 20 minutes. This
allows roasts to firm up and makes them easier to
wrve. Intemd temperature will rise about 5° to IO°F.
during standing. To compensate for this temperature
increase, remove the roast from the oven before it
reaches the temperature you want.
NO~:
● You may wish to use Timed Baking to turn the oven
on and off automatically.
● Remember that food wU1 continue to cook in the
hot oven and therefore should be removed when
the desired intemrd temperature has been reached
How to Roast in the hfi Oven Model JCP67
Follow Steps 1 and 2 as outlined in the How to Roast
NO~: H you use the broiler pa be sure to
in the Right Oven section. use the pan designated for use in the left oven.
Then turn the LE~ OWN knob to the desired
temperature. See the Roasting Guide for suggested
temperate settings.
Questions and hswem
Q. Is it necessary to check for doneness with
Q. men buying a roas~ are there any special tips
a meat thermometer? that would help me cook it more
everdy?
A. Checking the finished intemd temperature at the
completion of cooking time is recommended.
Temperatures are shown in Roasting Guide. For
roasts over 8 lbs., check with thermometer at hdf-
hour intervals after
hdf the time has passed.
Q. my is my roast crumbhng when I try
to carve it?
A. Roasts are easier to slice if allowed to cool 10 to
20 minutes after removing them from the oven.
Be sure to cut across the grain of the meat.
A Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.
Q. Do I need to preheat my oven each time
I cook a roast or
poti~?
A It is not necessary to preheat your oven.
Q. Can I seal the sides of my fofl “tent” when
roasting a turkey?
A. Sealing the foil will steam the meat. having
it unsealed allows the air to circulate and brown
the meat.
(contiwdnmpage)
10

ROAS~G GmE
Right Oven
Frozen Roasts
Frozen roasts of beef, pork lamb, etc., can be started Thaw most frozen poultry before roasting to insure
without thawing, but
rdlow 10 to 25 minutes per pound even doneness. Some commercial frozen poultry can
additiond time (10 minutes per pound for roasts under be cooked successfully without thawing. Follow the
5 pounds, more time for larger roasts). directions given on the package label.
Oven Approximate Roasting Time
Internal
VW
Temperature Doneness in Minutes per Pound
Tempemture ‘F.
Mat
3 to 5 lbs. 6 to 8 Ibs.
Tender cuts; rib, high quality
325° Rare: %30 1%22
130°-1400~
sirloin tip, rump or top round*
Medium: 3&35 22-25
150°–1600
Well Done:
3M5 %33
170°-1850
hmb leg or bone-in shoulder*
325° Rare: 21–25
a23 140°-1500~
Medium: 2%30
150°–1600
Well Done: 3&35 %:
170°-1850
Ved shoulder, leg or loin*
325° Well Done: 3W5 3M 170°–180”
Pork loin, rib or shoulder*
325° Well Done: 3W5 3W
170°–1800
Ham, precooked
325° To Warm: 17-20 minutes per pound (any weight) 125°–1300
Poultry
3 to 5 lbs. Over 5 Ibs.
Chicken or Duck 325°
Well Done:
3W0 3@35 185°–1900
Chicken pi-s
375° Well Done: 3M0
185°–1900
10 to 15 Ibs. Over 15 lbs.
In tbi~:
Turkey
325” Well Done: 1*25 1s20 185°-1900
*For boneless rolled roasts over 6 inches thick add 5 to 10 minutes per pound to times given above.
tThe U. S. Department of Agriculture says “Rare beef is popular, but you should know that aking it to ordy 140°F. means some
food poisoning organisms may survive.” (Sourm: Safe Food Book. You
rfi .tchen Gu ide. USDA Rev. June 1985.)
ROAS~G GmE
kft Oven—Model JCP67
Oven Approximate Roasting tie
Interad
Tempemture Doneness
in Minutes per Pound
Temperature ‘F.
Meat
3 to 4 lb~
Tender cuts; rib, high quality
325° Rare: %30 130°–1400t
sirloin tip, rump or top round*
Medium: 3@35 150°–1600
Well Done:
3-5 170°–1850
Pork loin, rib or shoulder*
325° Well Done: 3M5 170°-1800
Ham, precooked
325° To Warm: 1$20 minutes per pound (any weight) 125 ”-130°
Poul@
3 to 5 Ibs.
Chicken
350° Well Done: 3- 185°–1900
Chicken pieces 375° Well Done: 3m
185°-1900
1 to 1% lbs.
In tbi@:
Comish Hens
350° Well Done: 1% hrs., approx. total time 185°–1900
*For boneless rolled roasta over 6 inches thick, add 5 to 10 minutes per pound to times given above.
tThe U. S. Department of Agriculture says “Rare beef is popular, but you should know that aking it to only 140°F. means some
food poisoning organisms may survive.” (Source: &fe Food Book. Your fitchen Guide. USDA Rev. June 1985.)