GE JDC27 User manual

Useand Care Guide
Electric Range
Safety instructions ...................3-5
Operating Instructions, Tips
Aluminum Foil....................5, 15, 17, 19,22
Automatic Timer and Clock
.........................g
Features ............................................................6
Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-20
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. 13-15
Broiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. 19,20
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17, 18
Timed Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15, 16
Surface Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10, 11
Canning Tips. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Control Settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....10
Cooktop Comparison .................................7
Cookware Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10, 11
Care and Cleaning ....................2 l-25
Broiler Pan, Rack ..........................................25
Continuous-Cleaning ..................................24.
Cooktop.............................................2 1,22
Door Removal
...............................................23
Light Bulb Replacement.............................25
Porcelain Oven interior...............................2 3
Problem Soiver...............................26
Thermostat Adjustment–
Do It Yourself . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .........16
More questions ?...call
GE Answer Center@ 800.626.2000
Consumer Services ...................27
Appliance Registration ..................................2
Important Phone Numbers........................27
Model and Serial Number Location ...........2
Removal of Packaging Tape ........................2
Warranty ........................................Back Cover
Continuous-Clean Mode~. JDC27
GE Appliances
Standard-Clean Models: JDS26, JDS27
164D2966P094

HELP US HELP YOU...
Before using your range, read this
guide 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, cdl:
GE Answer Center@
800.626.2000
24 hours a day, 7 days a week
How to Remove Packaging Tape
To assure no damage is done to the finish of the
product, the safest way to remove adhesive left from
packaging tape on new appliances is an application of
a household liquid dishwashing detergent, mineral oil
or cooking oil. Apply with a soft cloth and allow to
soak. Wipe dry and then apply an appliance polish to
thoroughly clean and protect the surface.
NOTE: The plastic tape must be removed from the
chrome trim on oven parts. It cannot be removed if it
is baked on.
.
Write down the model
and serial numbers.
You’ll find them on a label underneath the cooktop.
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.
If 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 guide. It
lists causes of minor operating problems that you can –
correct yourself.
~ YOU NEED SERVICE...
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
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
—

WORTANT SAFE~ mSTRUC~ONS
Read * imtmctiom before wing tti appliance.
~, ,Ien using electrical appliances, basic safety
precautions should be followed, including the
following:
● Use this appliance only for its intended use
as described in this guide.
● Have the installer show you the location
of
the circuit breaker or fuse. Mark it for
easy reference.
● Be sure your appliance is properly installed and
grounded by a qualified technician in accordance
with the provided installation instructions.
● Do not attempt to repair or replace any
part of your range unless it is specifically
recommended in this guide. All
otier 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.
..Do not store flammable materials in an oven or
ar the surface units.
● @o not leave children alone+hildren 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.
● Teach children not to play with the controls
or any other part of the range.
● Never leave the oven door open when you are
not watching the range.
● Always keep combustible wdl coverings, curtains
or drapes a safe distance from your range.
“ Do not allow anyone to climb, stand or hang
on the door or range top. They could damage
the range and even tip it over, causing severe
personal injury.
● CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED IN
CABINETS ABOVE A RANGE OR ON
THE
BACKSPLASH OF A RANG=HILDREN
CLIMBING ON THE RANGE TO REACH
ITEMS COULD BE SERIOUSLY ~JURED.
● .Be sure the range is securely installed in a
\unter that is firmly attached to the house
.~ructure. Weight on the oven door could cause
the oven to tip and result in injury. Never allow
anyone to climb, sit, or hang on the oven door.
● Never wear loose-fitting or hanging garments
while using the appfiance. Be careful when
reaching for items stored over the range.
Flammable material could be ignited if brought
in contact with hot surface units or heating
elements and may cause severe 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 surface units or heating
elements. Do not use a towel or other bulky cloth,
Such cloths can catch fire on a hot surface unit or
heating element.
● Always keep dish towels, dish cloths, pot
holders and other linens a safe distance from
your range.
● Always keep wooden and plastic utensils
and canned food a safe distance away from
your range.
c For your safety, never use your appliance for
warming or heating the room.
● DO NOT STORE OR USE COMBUSTIBLE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN
THE VIC~ITY OF THIS OR ANY OTHER
APPLIANCE.
● Keep the hood and grease filters clean to
maintain good venting and to avoid grease fires.
* Do not let cooking grease or other flammable
materials accumulate in or near the range.
&
● Do not use water on grease fires.
4 A –* j’
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, or if available, use a dry
chemical or foam-type extinguisher.
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.
Flme in the oven can be smothered completely
by closing the oven door and pressing the
CLEAWOFF pad or by using a dry chemical or
foam-type extinguisher.
(continued tiext page)

IMPORTANT SAFETY INSTRUCTIONS
(continued)
● Do not touch the surface units, heating
elements or the interior surface of the
oven,
These surfaces may be hot enough to burn even
though they are dark in color. During and after use,
do not touch, or let clothing or other flammable
materials contact surface units, areas nearby
surface units or any interior area of the oven; allow
sufficient time for cooling, first,
Potentially hot surfaces include the cooktop, areas
facing the
cooktop, oven vent opening, surfaces
near the opening, crevices around the oven door,
and metal trim parts above the door.
Remember: The inside surface of the oven may
be hot when the door is opened.
● 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.
Oven
● Stand away from the range when opening the
oven door. Hot air or steam which escapes can
cause burns to hands, face
andor eyes.
● Do not heat unopened food containers.
Pressure could build up and the container could
burst, causing an injury.
● Keep the oven vent duct unobstructed.
&
● Keep the oven free from grease
buildup.
<i ‘.-’~> >,:
● Place the oven shelf in the desired position
while the oven is cool. If the shelves must be
handled when hot, do not let pot holder contact
the heating elements.
● Pulling out the shelf to the shelf stop is a
convenience in lifting heavy foods.It is also a
precaution against burns from touching hot
surfaces of the door or oven walls.
● When using cooking or roasting bags in the
oven, follow the manufacturer’s directions.
● Do not use your oven to dry newspapers. If
overheated, they can catch on fire.
● Do not leave paper products, cooking utensils,
or food in the oven when not in use. Do not
store flammable materials in an oven or near the
heating elements.
● After broiling, always take the broiler pan out
of the range and clean it. Leftover grease in the
broiler pan can catch fire the next time you use
the pan.
● Never leave jars or cans of fat drippings on or
near your range.
● For continuous clean models, do not use oven
cleaners on any of the continuous cleaning
surfaces. Continuous cleaning surfaces can be
identified by their rough surface finish.
Q Never leave the oven door open when you are
not watching the range.
—
● Do not use the oven for a storage area. Items
stored in the oven can ignite.
—
4

s Do not immerse or soak the removable
surface units.
Do not put them in a dishwasher.
● When flaming foods are under the hood,
turn the fan off. The fan, if operating, may spread
the flame,
.~dace Cooking Uni@
● Use proper pan sizeThis appliance is
equipped with different size surface units.
Select cookware having flat bottoms large
enough to cover the surface unit heating
element. The use of undersized cookware will
expose a portion of the surface unit
to direct
contact and may result in ignition of clothing.
Proper relationship of the cookware to the
surface unit will also improve efficiency.
● Never leave the surface units unattended at
high heat settings. Boilovers cause smoking and
greasy
spillovers that may catch on fire.
● Be sure the drip pans and vent ducts are not
covered and are in place. Their absence during
cooking could damage range parts and wiring.
● Do not use aluminum foil to line the drip pans
or anywhere in the oven except as described in
this guide. Misuse could result in a shock, fire
hazard or damage to the range.
:Only certain types of glass, glass/ceramic9
~rthenware or other glazed containers are
~itable for range-top cooking; others may
break because of the sudden change in
temperature.
● Always turn the surface unit controls off before
removing the cookware.
● To minimize the possibility of burns, ignition
of flammable materials, and spillage, the handle
of a container should be turned toward the center
of the range without extending over nearby
surface units.
● To avoid the possibility of a burn or electric
shock, always be certain that the controls for all
surface units are at the off position and all surface
units are cool before attempting to lift or remove
the unit.
c Never clean the cooktop surface when it
is hot. Some cleaners produce noxious fumes
and wet cloths could cause steam burns if used
on a hot surface.
● Keep an eye on foods being fried at high or
medium
high heat settings.
c Foods for frying should be as dry as possible.
Frost on frozen foods or moisture on fresh foods
can cause hot fat to bubble up and over the sides
of the pan.
● Use little fat for effective shallow or deep-fat
frying.
Filling the pan too full of fat can cause
spillovers when food is added,
● If a combination of oils or fats witi be used
in frying,
stir together before heating, or as fats
melt slowly.
● Always heat fat slowly, and watch as it heats.
● Use a deep fat thermometer whenever
possible
to prevent overheating fat beyond the
smoking point,
● Never try to move a pan of hot fat, especially
a deep fat fryer.
Wait until the fat is cool.
SAVE T~SE
INSTRUCTIONS
5

FEATURES OF YOUR WNGE
JDC27
JDS26
JDS27
—
Explained
Feature Index on page
1 Bake Element Maybe lifted gently 23,25
for wiping oven floor.
2 Broil Element 19,23,25
3 Oven Interior Light
12,25
4 Lift-Up
Cooktop Support rod holds
21,22
it up to simplify cleaning underneath.
5 Model and Serial Numbers
2
(under cooktop)
6 Plug-In Surface Units 5,10,11,22
7 Drip Pans 5,22
8 Surface
Ufit “ON” Indicator Light
10
9 Controls for the Surface Units
10,21
10 Oven Vent Duct Located under 4,5,22
the right rear surface unit.
Feature Index
11 Oven Controls
12 Oven Light Switch
Lets you turn the interior
oven light on and off when
the door is closed.
13 Oven Shelves with Stop-Locks
14 Oven Shelf Supports
Shelf positions are suggested in
the Baking, Broiling and Roasting
sections.
15 Lift-Off Oven Door
with Broil Stop position.
Easily removed for oven cleaning.
16 Broiler Pan and Rack
6
Explained
on page
8,21
12
12-15,
17,25
12, 13,
17, 19,
20
19,23
—
4, 17,
19,25

HOW DOES THIS COOKTOP COMPARE
TO YOUR OLD ONE?
~r new cooktop has electric coil surface units. The best types of cookware to use, plus heat-up and
If you are used to cooking with gas burners or other cool-down times, depend upon the type of burner or
types of electric cooktops, you will notice some
surface unit you have.
differences when you use electric coils.
Type of
Cooktop
Electric Coil
@
o
.—
Radiant
(Glass Ceramic)
Cooktop
o
Induction
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-,, ,,,,, ,,,, \\
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Gas Burners
@
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‘
cd
Description
Flattened metal
tubing containing
electric resistance
wire suspended
over a drip pan.
Electric coils
under a
glass-
ceramic cooktop.
High frequency
induction coils
under a glass
surface.
Solid cast iron
disk sealed to the
cooktop surface.
Regular or sealed
gas burners use
either LP gas
or natural gas.
The following chart will help YOU to understand the
differences b;tween electric-c~il surface units and any
other type of
cooktop you may have used in the past.
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 quickly but does not change
heat settings as quickly as gas or induction. Electric coils 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 cooking results. The glass cooktop stays hot enough to
continue cooking after it is turned off. Remove the pan from the surface unit if
you want cooking to stop.
Pans must be made of ferrous metals (metal that attracts a magnet). Heat is
produced by a magnetic circuit between the coil and the pan. Heats up right away
and changes heat settings right away, like a gas cooktop. After turning the control
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. The
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.
Flames heat the pans directly. Pan flatness is not critical to cooking results, but
pans should be well balanced. Gas burners heat the pan right away and change
heat settings right away. When you turn the control off, cooking stops right away.
7

FEATURES OF YOUR OVEN CONTROL
@
\
TIMEOVEN
1A
?FFFFFF?
1. DISPLAY. Shows the operations you have selected,
the time of day and the cooking status.
2. INCREASE. Short taps to this pad increase
time or temperature by small amounts. Press and
hold the pad to increase time or temperature by
larger amounts.
3. DECREASE. Short taps to this pad decrease
time or temperature by small amounts. Press and
hold the pad to decrease time or temperature by
larger amounts.
4. BAKE. Press this pad to select the bake function.
5. BROIL. Press this pad to select the broil function.
6. COOK TIME. Use this pad for Timed Bake
oven operations.
7. STOP TIME. Use this pad along with the COOK
TIME to set the oven to start and stop automatically
at a time you select.
8. CLOCK. To set the clock, first press the CLOCK
pad. Then press the INCREASE or DECREASE
pad to the correct time of day. Press the CLOCK
pad to start.
9. TIMER ON/OFF. Press this pad to select the
timer function. The timer does not control oven
operations. The timer
can time up to 9 hours and
55 minutes.
To set the timer, first press the TIMER ON/OFF
pad. Then press the INCREASE or DECREASE
pad to change the time.
To cancel the timer, press and hold the TIMER –
ON/OFF pad while “TIMER” is flashing.
10.
CLEAWOFF. Press this pad to cancel all oven
operations except clock and timer.
If “F-and a number” flash in the display and the
oven control signals, this indicates function error
code. Press the CLEAR/OFF pad. Allow the oven
to cool for 1 hour. Put the oven back into operation.
If the function error code repeats, disconnect power
to the oven and call for service.
8

OVEN CONTROL, CLOCK Am TMER
~ck
To Set the Clock
The clock must be set for the
n
1. Press the
automatic oven timing functions
CLOCK
CLOCK pad.
to work properly. The time of day
A
cannot be changed during a Timed
Bake cycle.
A
2. Press the INCREASE
@
or DECREASE pad
to set the time of day.
v
e
Timer To Set the Timer
The timer is a minute timer;
it does not control oven operations.
The maximum setting on the timer
is 9 hours and 55 minutes.
I
1. Press the TIMER The timer will start automatically
;~Mo\~
ON/OFF pad.
within a few seconds of releasing the
~CREASE or DECREASE pad. The
A
timer, as you are setting it, will display
2. Press the INCREASE
seconds until one minute is reached.
or DECREASE pad
Then it will display minutes and
@
to set the amount of seconds until 60 minutes is reached.
~
time on the timer.
v
After 60 minutes, it will display hours
e
(“HR” now appears in display) and
minutes until the maximum time of
9 hours and 55 minutes is reached.
LO Reset the Timer
To Cancel the Timer
If “TIMER” is displayed, press the INCREASE or
Press and hold the TIMER ON/OFF pad until the
DECREASE pad until desired time is reached. word “TIMER” disappears from the display.
If “TIMER” is not displayed, press the TIMER
ON/OFF pad first, then follow the instructions above
to set the timer.
End of Cycle Tone
Power Outage
The end of cycle tone is a series of three beeps After a power outage, when power is restored, the
followed by one beep every six seconds. If you would
display wili flash and time shown will no longer be
like to remove the signal that beeps every six seconds,
correct-for example, after a 5-minute power
press and hold the CLEAWOFF pad for 10 seconds. interruption the clock will be 5 minutes slow.
To return the signal that beeps every six seconds, The display flashes until the clock is reset. All other
press and hold the
CLEAWOFF pad for 10 seconds. functions that were in operation when the power went
out will have to be programmed again.
9

SU~ACE COO~NG
Your surface units and controls are designed to give You may hear slight “clicking” sounds during
you an infinite choice of heat settings for surface cooking, indicating the control is keeping the unit at
unit cooking. the heat level or power level you set.
At both OFF and HI the control “clicks” into position. Switching to higher heat settings always shows a
quicker heat change than switching to a lower setting.
How to Set the Controls
-*
1111
Push the knob in and turn in either Be sure you turn the control knob to OFF when you
direction to the desired heat setting. finish cooking.
The control must be pushed in to The surface unit “ON” indicator light will glow
set only from the OFF position.
when ANY heat on any surface unit is on.
When the control is in any
position other than OFF, it may
be rotated without pushing it in.
Cooking Guide for Using Heat Settings
HI—Used to begin cooking or to bring water to a
boil. Reduce heat setting after water boils.
Medium High—(Setting halfway between HI and
MED) Maintains a fast boil on large amounts of food.
MED—Saute and brown; keeps food at a medium
boil or simmer.
Medium Low—(Setting halfway between MED and
LO) Cook after starting at HI; cooks with little water
in covered pan.
LO—Used for long slow cooking (simmering) to
tenderize and develop flavors. Use this setting to melt
butter and chocolate or to keep foods warm.
0
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oFF
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. ; \ j ; -
, ~ ~
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Medium *
03W
* Medium
High
Low
NOTE:
● At HI and Medium High settings, never leave the
food unattended.
Boilovers cause smoking; greasy
spillovers may catch on fire.
● At LO settings, melt chocolate and butter on small
surface unit.
COOKWA~ TWS
Cookware
Use medium- or heavy-weight cookware. Aluminum
cookware conducts heat faster than other metals.
Cast-iron and coated cast-iron cookware are slow to
absorb heat, but generally cook evenly at low to
medium heat settings. Steel pans may cook unevenly
if not combined with other metals.
For best cooking results, pans should be flat on the
bottom. Match the size of the saucepan to the size of
the surface unit. The pan should not extend over the
edge of the surface unit more than 1 inch.
RIGHT
WRONG
Not over 1 inch Over 1 inch
10

.ep Fat Frying
Do not overfill cookware with fat that may spill over when adding food.
Frosty foods bubble vigorously. Watch food frying at high temperatures.
Keep range and hood clean from grease.
Wok Cooking
We recommend that you use only a
flat-bottomed wok. They are
available at your local retail
store,
Do not use woks that have
support rings. Use of these types
of woks, with or without the ring
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.
HOME CANNING TWS
Canning should be done on surface units only.
; that extend beyond one inch of surface unit’s
.> pan are not recommended for most surface cooking.
However, when canning with water-bath or pressure
canner, larger-diameter pots may be used. This is
because boiling water temperatures (even under
pressure) are not harmful to cooktop surfaces
surrounding the surface units.
HOWEVER, DO NOT USE LARGE DIAMETER
CANNERS OR OTHER LARGE
DIA.METER POTS
FOR FRYING OR BOILING FOODS OTHER
THAN WATER. Most syrup or sauce mixtures—
and all types of frying-cook at temperatures much
higher than boiling water. Such temperatures could
eventually harm
cooktop surfaces surrounding the
surface units.
Observe the Following Points in Canning
1. Be sure the canner fits over the center of the
surface unit. If your range or its location does not
allow the canner to be centered on the surface unit,
use smaller diameter pots for good canning results.
2. For best results, use canners with flat bottoms.
Canners with flanged or rippled bottoms (often
found in enamelware) don’t make good contact
with the surface unit and take a long time to
boil water.
3. When canning, use recipes and procedures from
reputable sources. Reliable recipes and procedures
are available from the manufacturer of your canner;
manufacturers of glass jars for canning, such as
Ball and Kerr; and the United States Department of
Agriculture Extension Service.
4. Remember that canning is a process that generates
large amounts of steam. To avoid burns from steam
or heat, be careful when canning.
NOTE: If your house has low voltage, canning may
take longer than expected, even though directions
havebeen carefully followed. The process time will
be shortened by: -
Flat-bottomed canners are recommended. (1) using a pressure canner, and
(2) starting with HOT tap water for fastest heating
of large quantities of water.
11

USING YOUR OVEN
Before Using Your Oven
1. Look at the controls. Be sure you understand how to
4. Keep this guide handy so you can refer to it,
set them properly.
especially during the first weeks of using your
2. Check the oven interior. Look at the shelves. Take a
new range.
practice run at removing and replacing them NOTE:
YOLI may notice a “burning” or “oily”
properly, to give sure, sturdy support. smell the first few times you turn your oven on.
3. Read over the information and tips that follow. This is normal in a new oven and will disappear
in a short time.
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 from 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 bump on the shelf support. Place the cookware
on the shelf, then slide the shelf back into the oven.
This will eliminate reaching into the hot oven.
To remove a shelf from the oven, pull the shelf
toward you, tilt the front end upward and pull the
shelf out.
To replace, place the shelf on the shelf support with
the stop-locks (curved extension of the
shelf> facing
up and toward the rear of the oven. Tilt up the front
and push the shelf toward the back of the oven until it
goes past the bump on the shelf support. Then lower
the front of the shelf and push it all the way back.
—
Shelf Positions
The oven has 4 shelf supports identified in this
illustration as A (bottom), B, C and D (top).
Shelf positions for cooking are suggested in the
Baking, Roasting and Broiling sections.
Oven Light Switch
Use the switch on the control panel to turn the light on and off.
12

BA~G
lb . oven temperature is controlled very accurately
If you think an adjustment is necessary, see the Adjust
using an oven control system. It is recommended that the Oven Thermostat section. It lists easy Do It
you operate the oven for a number of weeks to
Yourse~ instructions on how to adjust the thermostat.
become familiar with your new oven’s performance. NOTE: When the oven is hot, the top and outside
surfaces of the range get hot too.
How to Set Your Oven for Baking
To avoid possible burns, place the shelves in the
3. Press the CLEAWOFF pad when baking is finished
correct position before you turn the oven on.
and then remove the food from the oven.
1. Press the BAKE pad. To change the oven temperature during the
2. Press the INCREASE or DECREASE pad. The BAKE cycle, press the BAKE pad and then
display
will show the last oven temperature used.
Continue pressing until the desired temperature is the INCREASE or DECREASE pad to get the
displayed. new temperature.
The oven will start automatically. The word “ON” and
NOTE: A fan may automatically turn on and off to
“100°” will be displayed. As the oven heats up, the
cool internal parts. This is normal and the fan may
display will show the changing temperatures. When the
continue to run even after the oven is turned off.
oven reaches the temperature you set, a tone will sound.
Oven Shelves
ge the oven
sl,~.i 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.
As a general rule,
w
\
place most foods in
the middle of the oven, on either shelf positions
B or C. See the chart for suggested shelf positions.
I Type of Food
I Shelf Position ]
Angel food cake
A
I Biscuits or muffins
I B orC
I
III
Cookies or cupcakes B or C
I Brownies
I Bor C
I
Layer cakes B or C
I
I Bundtor pound cakes
I A orB
I
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 the food in the oven.
and roasts, preheating is not necessary. For ovens
TQ preheat, set the oven at the correct temperature—
without a preheat indicator light or tone, preheat
ting a higher temperature does not shorten
10 minutes. After the oven is preheated, place the
t
eat time.
food in the oven as quickly as possible to prevent
heat from escaping.
(continued next page)
13

BA~NG
(continued)
Baking Pans Pan Placement
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.
● Dark, rough or dull pans absorb heat resulting in 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.
● Glass baking dishes also absorb heat. When baking
in glass baking dishes, the temperature may need to
be reduced by
25°F.
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
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
Y?- inch space between pans as
well as from the back of the oven, the door and the
sides. If you need to use two shelves, stagger the pans
so one is not directly above the other.
Baking Guides
When using prepared baking mixes, follow package recipe or instructions
for 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. Never entirely cover a
shelf with a large cookie sheet.
For best results, use only one cookie sheet in the oven
at a time.
Pies Cakes
For best results, bake pies in dark, rough or dull pans When baking cakes, warped or bent pans will cause
to produce a browner, crisper crust. Frozen pies in foil uneven baking results and poorly shaped products.
pans should be placed on an aluminum cookie sheet
A cake baked in a pan larger than the recipe
for baking since the shiny foil pan reflects heat away recommends will usually be crisper, thinner and drier
from the pie crust; the cookie sheet
helps retain it. than it should be. If baked in a pan smaller than
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
14

.luminum Foil
Don’t Peek
Never entirely cover Set the timer
for the estimated cooking time and do
a shelf with not open the door to look at your food. Most recipes
aluminum foil. This provide minimum and maximum baking times such
will disturb the heat as “bake 30-40 minutes.”
circulation and result
DO NOT open the door to check until the minimum
in poor baking. A time. Opening the oven door frequently during cooking
smaller sheet of foil allows heat to escape and makes baking times longer.
may be used to catch Your baking results may also be affected.
a spillover by
placing it on a lower
shelf several inches below the food.
T~ED BA~NG
The oven control allows you to turn the oven on
NOTE: Before beginning, make sure the clock shows
or off automatically at specific times that you set. the correct time of day.
Examples of Immediate Start (oven turns on now
❑To set the clock, first press the CLOCK
and you set it to turn off automatically) and Delay
Start and Stop (setting the oven to turn on
~LOCK pad. Press the INCREASE or DECREASE
pad until correct time of day is displayed.
automatically at a later time and turn off at a
A
Press the CLOCK pad to start.
preset Stop Time) will be described.
How to Set Immediate Start and Automatic Stop
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
The oven will turn on immediately and cook for a
selected length of time. At the end of Cook Time,
the oven will turn off automatically.
❑
1. Press the COOK TIME pad.
cT?$~
NOTE: If your recipe requires preheating,
A
you may need to add additional time to
the length of the Cook Time.
2. Press the INCREASE pad until the desired length
of baking time appears in the display.
3. Press the BAKE pad.
A
4. Press the INCREASE or DECREASE
pad until the desired temperature is
@
displayed. An attention tone will sound
if step 3 is not done.
v
@
The words “TIME BAKE7’ and “COOK
TIME” will be displayed along with the
oven temperature that you set and the
Cook Time that you entered.
The oven will start automatically. The word “ON”
and “100°” will be displayed. The Cook Time
will
begin to count down. As the oven heats up, the
display will show the changing temperature.
When the oven reaches the temperature you set, a
tone will sound. The oven
will continue to cook for
the programmed amount of time, then shut off
automatically.
At the end of Timed Bake, the display
will
show’ ’OHR:OO COOK TIME” and the oven will turn
off. The end of cycle tone will sound.
o
5. Press the CLEAWOFF pad to clear the
CLEAR
display if necessary. Remove the food
OFF
from the oven. Remember, even though
the oven shuts off automatically, foods
continue cooking after the controls are off.
NOTE:
● Foods that spoil easily, such as milk, eggs, fish,
stuffings, poultry and pork, should not be allowed to
sit for more than one hour before or after cooking.
Room temperature promotes the growth of harmful
bacteria. Be sure that the oven light is off because heat
from the bulb will speed harmful bactetia growth.
● A fan may automatically turn on and off to cool
internal parts. This is normal, and the fan may
continue to run after the oven is turned off.
(continued next page)
15

TMED BA~NG
(continued)
How to Set Delay Start and Automatic Stop
Quick Reminder:
1.
Press the COOK TIME pad.
2. Press the
INCREASE~ECREASE pad to set
the length of baking time.
3. Press the STOP TIME pad.
4. Press the INCREASE/DECREASE pad until
the desired Stop Time appears in the display.
5. Press the BAKE pad.
6. Press the
INCREASE~ECREASE pad to
select an oven temperature.
To avoid possible burns, place the shelves in the
correct po;ition before you turn the oven on.
You can set the oven control to delay-start the oven,
cook for a specific length of time and then turn off
automatically.
1. Press the COOK TIME pad.
NOTE: If your recipe requires preheating, you may
need to add additional time to the Cook Time.
2. Press the INCREASE pad until the desired length
of baking time appears in the display.
3. Press the STOP TIME pad. “STOP TIME” and the
earliest Stop Time you can set appear in the display.
The control automatically sets the Stop Time by adding
the Cook Time to the time of day. For example, the
time of day is
2:00 and the Cook Time is 3 hours.
Adding 3 hours to the time of day equals
5:00.
4. Change the Stop Time by pressing the INCREASE
pad until the desired Stop Time appears in the display.
5. Press the BAKE pad.
6. Press the INCREASE or DECREASE pad until the
desired temperature is displayed.
The oven will turn on automatically. The word
“ON” and “100°” will be displayed. The Cook Time
will begin to count down. As the oven heats up, the
display will show the changing temperature. The
oven will continue to cook for the programmed time
and shut off automatically.
At the end of Timed Bake, the display
will show
“OHR:OO COOK TIME” and the oven will turn off.
The end of cycle tone will sound.
7. Press the
CLEAWOFF pad to clear the display if
necessary. Remove the food from the oven.
Remember, even though the oven shuts off
automatically, foods continue cooking after the
controls are off.
NOTE:
● Foods that spoil easily, such as milk, eggs, fish,
stuffings, poultry and pork, should not be allowed to
—
sit for more than one hour before or after cooking.
Room temperature promotes the growth of harmful
bacteria. Be sure the oven light is off because heat
from the bulb will speed harmful bacteria growth.
Q A fan may automatically turn on and off to cool
internal parts. This is normal, and the fan may
continue to run after the oven is turned off.
ADJUST THE OVEN THE~OSTAT—
DO ZT YOURSELF!
You may find that your new oven cooks differently To Adjust the Thermostat:
than the one it replaced.
We recommend that you 1. Press the BAKE pad.
use your new oven for a few weeks to become more
familiar with it, following the times given in your 2. Select an oven temperature between
500°F. and 550°F.
recipes as a guide. 3. Immediately, before “ON” appears, press and
hold the BAKE pad for about 4 seconds. The time
If you think your new oven is too hot or too cold,
display will change to the oven adjustment display.
you can adjust the thermostat yourself. If you think
4. The oven temperature can be adjusted up to (+) 35°F.
it is too hot, adjust the thermostat to make it cooler. If
hotter or (–) 35°F. cooler. Use the INCREASE or
you think it is too cool, adjust the thermostat to make DECREASE pad to select the desired change in
it hotter. the display.
We do not recommend the use of inexpensive
5. When you have made the adjustment, press the
thermometers, such as those found in grocery stores,
CLEAWOFF pad to go back to the time of day
to check the temperature setting of your new oven. display. Use your oven as you would normally.
These thermometers may vary
2040 degrees.
NOTE: This adjustment will not affect the Broiling
temperature. It will be retained in memory after a
16
power failure.

ROASTING
Jasting is cooking by dry heat. Tender meat or
poultry can be roasted uncovered in your oven.
Roasting temperatures, which should be low and
steady, keep spattering to a minimum.
Roasting is really
a baking procedure used for meats.
Therefore, oven controls
are set for Baking or Timed
Baking. (You may hear a slight clicking sound,
indicating the oven is working properly. ) Timed
Baking will turn the oven on and off automatically.
Most meats continue to cook slightly while standing,
after being removed from the oven. The standing time
recommended
for roasts is 10 to 20 minutes. This
allows roasts to firm up and makes them easier to
carve. The internal temperature will rise about 5° to
10°F.; to compensate for temperature rise, if desired,
remove the roast from the oven sooner (at 5° to IO°F.
less than the temperature in the Roasting Guide).
Remember that food will continue to cook in the hot
oven and therefore should be removed when the
desired internal temperature has been reached.
1. Place the shelf in A or B position. No preheating
is necessary.
2. Check the weight of the
meat. Place it fat side
up (or
for poultry
breast-side-up) on a
roasting rack in a
shallow pan. The
melting fat will baste
the meat. Select a pan
as close to the size of
the meat as possible.
,The broiler pan with
rack is a good pan for this.)
(—) 3. Press the BAKE pad
u
BAKE
A
A
4. Press the INCREASE or DECREASE
pad. “350°” appears in the display.
Q
Continue pressing until the desired
temperature is displayed.
v
@
The oven will start automatically.
The word “ON” and “100°” will be
displayed. As the oven heats up, the
display will show the changing
temperatures. When the oven reaches the
temperature you set, a tone will sound.
~ 5. Press the CLEAWOFF pad when
()
CLEAR
roasting is finished, and-then remove
OFF
the food from the oven.
w
To change the oven temperature during
roasting,
press the BAKE pad and then the
INCREASE or DECREASE pad to get the
new temperature.
NOTE: A fan may automatically turn on and off to
cool internal parts. This is normal and the fan may
continue to run even after the oven is turned off.
Use of Aluminum Foil
You can use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan for
marinating, cooking with fruits, cooking heavily
cured meats or basting food during cooking. Press
the foil tightly around the inside of the pan.
(continued next page)
17

ROAST~G
(continued)
Questions and Answers
Q. Is it necessary to check for doneness with a
meat thermometer?
A.
Checking the finished internal temperature at
the completion of cooking time is recommended.
Temperatures are shown in the Roasting Guide.
For roasts over 8
lbs., check with thermometer
at half-hour intervals after half the cooking time
has passed.
Q. Why is my roast crumbling 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.
Q. Do I need to preheat my oven each time I cook a
roast or poultry?
A.
It is not necessary to preheat your oven. Preheat
only for very small roasts, which cook a short
length of time.
Q.
When buying a roast, are there any special tips
that would help me cook it more evenly?
A. Yes.
Buy a roast as even in thickness as possible,
or buy rolled roasts.
Q. Can I seal the sides of my foil “tent” when
roasting a turkey?
A. Sealing the foil will steam the meat. Leaving it
unsealed allows the air to circulate and brown
the meat.
ROAST~G GU~E
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per
pound additional time (10 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
Type
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder,
leg or loin*
Pork loin, rib or shoulder*
I{am, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
Oven
Temperature
325°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium:
Well
Don~:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly. Some
commercial frozen poultry can be cooked successfully
without thawing. Follow the directions given on the
package label.
Approximate Roasting Time
in Minutes Per Pound
3 to 5 Ibs.
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
3545 3040
3545
3040
17–20 minutes per pound (any weight)
3 to 5 Ibs.
Over 5 lbs.
35-40
30–35
3540
10 to 15 lbs.
Over 15 lbs.
18-25 15-20
*
:
For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
Internal
Temperature
‘F.
140°–1500t
150°-1600
170°–1850
140°–1500t
150°-1600
170°–1850
1700–1 80°
1700–1 80°
115°–1200
185°-1900
185°–1900
In thigh:
185°-1900
tThe U. S. Department 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 Ktchen Guide. USDA Rev. June 1985.)

BROILING
M
.)iling is cookin& food by intense radiant heat from Turn the food using tongs only once during cooking.
the upper broil element in the oven. Most fish and tender Time
the foods for the first side according to the Broiling
cuts of meat can be broiled. Follow these directions to Guide. Turn the food, then use the times given for the
keep spattering and smoking to a minimum. second side as a guide to the preferred doneness.
1.
2.
3.
4.
If the meat has fat or gristle around the edge, cut 5. Press the BROIL pad. Preheating the elements is
vertical slashes through both about 2 inches apart. not necessary. (See the Comments column in the
If desired, the fat may be trimmed, leaving a layer Broiling Guide.)
about 1/8 inch thick.
6. Press the INCREASE pad once for LO Broil or
Place the meat on the broiler rack in the broiler
Dan.
twice for HI Broil.
Always use the rack so the fat drips into the broiler
pan; otherwise the juices may become hot enough
to catch on fire.
Position the shelf on the recommended shelf
position as suggested in the Broiling Guide.
Most broiling is done on C position, but
if your
range is connected to 208 volts, you may wish
to use a higher position.
Leave the door open
to the broil stop
position.
The door stays
open by itself, yet the
proper temperature is
maintained in the oven.
To change from HI Broil to LO Broil, press the
BROIL pad then press the DECREASE pad once.
7. When broiling is finished press the CLEAR/OFF
pad. Serve the food immediately, and leave the
pan outside the oven to cool during the meal
for
easiest cleaning.
NOTE: A fan may automatically turn on and off to
cool internal parts. This is normal and the fan may
continue to run even after the oven is turned off.
Use of Aluminum Foil
You can use aluminum foil to line Without the slits, the foil
will
your broiler pan and broiler rack. prevent fat and meat juices from
However, you must mold the foil draining into the broiler pan. The
tightly to the rack and cut slits in it juices could become hot enough to
just like the rack. catch on fire. If you do not cut the
slits, you are frying, not broiling.
Questions and Answers
Q. Why are my meats not turning out as brown as Q. When broiling, is it necessary to always use a
they should? rack in the pan?
A.
n
In some areas, the power (voltage) to the range
may be low. In these cases, preheat the broil
element 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. You may
need to move the food to a higher shelf position.
Should I salt the meat before broiling?
.~o, Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Piercing the
meat with a fork also allows juices to escape. Turn
the meat with tongs instead of a fork.
A. Yes. Using the rack suspends the meat over the pan.
As the meat cooks, the juices fall into the pan, thus
keeping the meat drier. Juices are protected by the
rack and stay cooler, thus preventing excessive
spatter and smoking.
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 from sticking to the surface. However, spraying
the broiler rack lightly with a vegetable cooking
spray before cooking will make clean-up easier.
(<(]rltirllt([i tle.rt I~cI,qc,)
19

● Always use the broiler pan and rack that comes with
● When arranging food on the pan, do not let fatty
your oven. It is designed to minimize smoking and edges hang over the sides because the dripping fat
spattering by trapping the juices in the shielded lower will soil the oven.
part of the pan.
● The broiler does not need to be preheated. However, for
● The oven door should be open to the broil
very thin foods, or to increase browning, preheat if desired.
stop position.
● Use LO Broil to cook foods such as poultry or thick
● For steaks and chops, slash fat evenly around the pork chops thoroughly without over-browning them.
outside edges of the meat. To slash, cut crosswise
● Frozen steaks can be broiled by positioning the oven
through the outer fat surface just to the edge of the
meat. Use tongs to turn the meat over to prevent shelf at next lowest shelf position and increasing
piercing the meat and losing the juices. cooking time given in this guide 1
% times per side.
● If your range is connected to 208 volts, rare steaks
● If desired, marinate meats or chicken before broiling,
or brush with barbecue sauce last 5 to 10 minutes only.
may be broiled by preheating the broiler and
positioning the oven shelf one position higher.
Quantity antior
Thickness
Shelf I First Side
Second Side
Time, Minutes
4%
Comments
Food
Bacon
Position I Time, Minutes
Arrange in single layer.
1/2 lb. (about 8
c I
4%
thin slices)
1 lb. (4 patties)
1/2 to 3/4 inch thick
Space evenly. Up to 8 patties
take about same time.
Ground Beef
Well Done
c
I
10
7
I
Beef Steaks
c 6
c
8
c
12
Steaks less than 1 inch thick cook
through before browning. Pan
frying is recommended.
Slash fat.
1 inch thick
(1 to 1X lbs.)
Rare
Medium
Well Done
Rare
Medium
5
6
11
7-8
14-16
20-25
10–15
lfi inch thick
(2 to
2X lbs.)
c I 10
*
c
15
c
25
A 35
Well Done
Chicken
Reduce time about 5 to 10 minutes per
side for cut-up chicken. Brush each
side with melted butter.
1 whole
(2 to 2fi
lbs.),
split lengthwise Broil skin-side-down first.
Bakery Products
Bread (Toastj or
Toaster Pastries
+
C or D
1 %–2
C or D
3-4
B 13-16
Space evenly. Place English
muffins cut-side-up and brush
with butter. if desired.
2 to 4 slices
1 pkg. (2)
2 (split)
24
(6 to 8 oz. each)
1/2
Do not
English Muffins
Lobster Tails
Cut through back of shell. Spread
onen. Brush with melted butter before
turn over.
-c ----
broiling and after half of broiling time.
5 Handle and turn very carefully.
Brush with lemon butter before
and during cooking, if desired.
Fish
l-lb. fillets 1/4 to
1/2 inch thick
Preheat
b~oiler to increase browning.
Increase time 5 to 10 minutes per side
for 1 k inch thick or home cured ham.
Ham Slices
(precooked)
Pork Chops
Well Done
8
10
1 inch thick
2 (1/2 inch thick)
2 (1 inch thick),
about 1 lb.
Slash fat.
13
Lamb Chops
Medium
Well Done
Medium
Well Done
+
c
10
c
12
c
14
B
17
c 6
9
10
12
Slash fat.
—
2 (1 inch thick),
about 10 to 12 oz.
2 (1
k inch thick), 12-14
1-2
about 1 lb.
l-lb. pkg. (10)
If desired, split sausages in
Wieners and
similar precooked
sausages, bratwurst half lengthwise; cut into 5- to
6-inch pieces.
20