GE JDC27G User manual

Range
Contents
Aluminum Foil 18 Problem Solver 24
Appliance Registration 2Repair Service 27
Canning Tips 9SafetyInstructions 3,4
Care and Cleaning 20-23 Surface Cooking 8-11
Clock 13 Control Settings 8
Electronic Controls 13 Cooking Guide 10,11
Energy-Saving Tips 5Cookware Tips 10,11
Features 6,7 Warranty BackCover
Model and Serial Numbers 2
Oven 12
Baking, Baking Guide 15,16
Broiling, Broiling Guide 18,19
Continuous Cleaning Care 20
{;ontrol Settings 13,14
Door Removal 21
Light; Bulb Replacement 21
Preheating 5, 16
Roasting, Roasting Guide 17
Shelves 12,23 GEAnswer CenteP
Thermostat Adjustment 22 8M6262000
Models JDC27G
JDS27G
GEAppiances
97-’%769

Help us
help you...
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’tunderstand something
or need more help, write (include
your phone number):
Consumer Affairs
GE Appliances
Appliance Park
Louisville, KY40225
Write down the model
and serial numbers.
You’llfind them on alabel
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:
,.-
If you received
adamaged range...
Immediately contact the dealer (or
builder) that sold you the range.
Save time and money.
Before you request
service...
Check the Problem Solver on
page 24. It lists causes of minor
operating problems that you
can correct yourself.
Model Number
SerialNumber
Use these numbers in any
correspondence or service calls
concerning your range.
“-ii”
●✎✎
✌☛☛2

IMPOKIAI!?TSAFETY INSTRUCTIONS
Read tillhwtructbk M&weusing thisqqikmce.
When using ekwtricd appliances, ●~-u~ -OF *I)o not w’ water on glWMW
basic safety precautions should INTEUST mCHILDREN fins Neverpickupa-
befobwed, includingthe SHOULDNCYI’M?STORED pan. Smother
following: fllMrl@panun ~(X$= MOVE Asurface unit by covering pan
RANGEOR ONTHE compktely with well-fitting lid,
●US this appliance only for its
intended use as deseribedin this BACKSPLASHOF Acookieshed or flat tray.
RANGE-4EULDREN
manual. CLIMBING ON THE -_outside a~
can be put out by covering with
. k suzwyom appliance&. RANGEK) REACHITEMS baking soda or, ifavailabl~ a
properlyinstWedand grounded COULD BE SERIOUSLY multi-purpose dry chemical
byaqualified technician in INJUIWD. or foam type fire extinguisher,
accordance with the provided *Never wear loose-fitting or ●Do not touch heating
installation instructions. hanging garments while using
●Don’tattempt to repair theappliance Flammablematerial
or replace any part of your could“bignited if brought in
range unless it is specifically contactwith hot heatingelements
recommended in this book. All and may cause severe burns.
other servicingshould be refimed ●Useonly dry pot holdem=-
to aqualified technician. moist or damp Dotholders on
●B&Oreperforming any hotsurfaces&y result in bums
servicq DISCONNECTTHE iiom steam.Donotk%pothokkm
RANGEPOWERSUPPLY touch hot ~eating elements. Do
ATTHE HOUSEHOLD notuseatowelor otherbulky
IMSI’M3UTION P- Cloth. ‘
BYREMOWG THE FUSE
OR WITCHING OFF THE ●Neveruse your appliance for
CIRCUITBREAKER. warming or heating the room.
●Storage in or on appliance-
●~not lam M* ~o~ Flammablematerialsshouldnotbe
children should notbeleftalone
orunattendedinananxiwhemin storedin anovenor nearsurfixe
appliance is in use. They sho~d units.
never be anti to sit or stand on ●Keep hood and grease filters
anypartofthe appliance. clean to maintain good venting
..-
and to avoid grease fires.
●DOII’~&ow anyone to climb,
stand orhangonthedooror ●DOnot let cooking gI’W!X!
range top. They could damage or other flammable materials
the range. atiumulate in or near the
-.ati
elements or interior siirface of
oven. These surfiwesmaybe hot
enough to bum even though they
are darlc in color. During and
after use, do not touch, or let
clothing or other flammable
materials contact surfiweunits,
areas nearby surfhce units or any
interior area of the oven; allow
sufficient time for cooling, first.
Potentially hot surfaces include
the cooktop and areas fhcing the
cooktop, oven vent opening and
surfhces near the opening, and
crevices around the oven door.
Remember: The inside stice
of the oven maybe hot when the
door is opened.
.men COO-pork, fbllow
the directions exactly and always
cook the meat to an intemai
temperature of at least 1’7(YF.
This assures that, in the remote
possibilitythattrichinaIMybe
present in the meat, it will be
killed and the meat will be saib
to eat+
3

IMPOKEANTSAFETY INSTRUCTIONS (continued)
Oven
●Stand away from range when
opening oven door. Hot air or
steam which escapes can cause
burns to hands, face and/or
eyes.
●Don’t heat unopened f~d
containem in the oven. Pressure
could build up and the container
could burst, causing an injury.
●Keep oven vent duct
unobstructed.
●Keep oven free from grease
buildup.
●Place oven shelf in desired
position while oven is cool. If
shelves must be handled when
hot, do not let pot holder contact
heating units in the oven.
●Pulling out shelf to the
shelf stop is aconvenience in
lifting heavy foods. It is also a
precaution against bums from
touching hot surfaces of the
door or oven walls.
QWhen using cooking or
roasting bags in oven, follow
the manufacturer’s directions.
●Do not use your oven to dry
newspapers. If overheated, they
can catch fire.
Surface Cooking Units
●Use proper pan size-This
appliance is equipped with one
or more surfiice units of different
size. Select utensils having flat
bottoms large enough to cover
the surfhce unit heating element.
The use of undersized utensils
will expose aportion of the
heating element to direct contact
and may result in ignition of
clothing. Proper relationship of
utensil to burner will also
improve efficiency.
●Never leave s~face @@
unattended at high heat_
Boilover causes smoking and
greasy spillovers that may catch
on fire.
●Be sure drip pans and vent
ducts are not covered and are
in place. Their absence during
cooking could damage range
parts and wiring.
QDon’t use aluminum foil to
line drip pans or anywhere in
the oven except as described in
this book. Misuse could result in
ashock, fire hazard or damage
to the range.
●Only certain types of glass,
glasdceramic, earthenware or
other glazed containers are
suitable for range-top service;
others may break because of the
sudden change in temperature.
(See section on “Surl%ce
cooking” for suggestions.) ,
●~! minimiw burns, ignition
of flammable materkds, and
spillage, the handle of a
container should be turned
toward the center”of the range
without extending over nearby
surfiice units.
●Always turn surface knit to
OFF before removing utensil.
●Keep an eyeon foods being ‘-
fried at HIGH or MED~ -
HIGH heats.
●To avoidthe possibility
of aburn or electric shock,
always be certain that the
controls for all surface units
are at OFF position and ail
coils are cool before attempting
to lift or remove the unit.
.Don’timmerse or soak
removable surface units. Don’t
putthem in adishwasher.
sWhen flaming foods under
the hood, turn the fim off. The
fan, if operating, may spread
the flame.
●Fbods for frying should be as
dry mpossible. Frost on frozen
foods or moisture on fresh foods
can cause hot fit to bubble up
and over sides of pan.
●Use little fat for efkctive :’
shallow or deep-fat frying. “k
Filling the pan too fill of tit can
cause spillovers when food is
added.
●If acombination of oils or
fats will be used in frying, stir
together before heating, or as fats
melt slowly.
●Always heat fat slowly, and
watch as it heats.
●Use deep fat thermometer
whenever possible toprevent
overheating fat beyond the
smoking point.
SAW THESE
4

Eneqgy-Sa* Tips
Surface Cooking
.Use cookware ofmedium weight
aluminum, with tight-fitting covers,
and flatbottoms which completely
coverthe heated portion ofthe
surface unit.
●Cook fresh vegetables with a
minimum amount ofwater ina
coveredpan.
●Watchfoods when bringing them
quickly to cooking temperatures at
high heat. When foodreaches
cooking temperature, reduce heat
immediately to lowestsetting that
will keep itcooking.
●Use residual heat with surface
cooking whenever possible. For
example, when cooking eggsinthe
shell, bring waterand eggstoboil,
then turn to OFF position and cover
with lidto complete the cooking.
cUsecorrect heat forcooking task:
HI—tostart cooking (iftime allows,
do not use high heat to start).
MEDIUM HI—quick browning.
MED—s1owfrying.
WARM—tomaintain serving
temperature ofmost foods.
LO—finish cooking most
quantities, simmer—double boiler
heat, finish cooking, and special for
small quantities.
QWhen boiling water for tea or
coffee,heat only amount needed.
It is not economical to bc~ila
container full ofwater forone
or twocups.
Oven Cooking
●Preheat ovenonly when
necessary. Most foods will cook
satisfactorily without preheating.
Ifyou find preheating is necessary,
listen forthe beep and put food in
the ovenpromptly after the ovenis
preheated.
●Alwaysturn ovenOFF before
removing food.
●During baking, avoidfrequent
door openings. Keepdoor open as
short atime aspossible if it is
opened.
.Cook complete ovenmeals instead
ofjust one food item. Potatoes,
other vegetables, and some desserts
will cook together with amain-dish
casserole, meat loaf, chicken or
roast. Choose foodsthat cook atthe
sametemperature and in
approximately the same time.
●Use residual heat inthe oven
whenever possible to finish cooking
casseroles, ovenmeals, etc. Also
add rolls or precooked desserts to
warm oven, using residual heat to
warmthem.
5

Featuresof YourRange
oc=
d
Model JDC27G
ContinuousCleanModel
m.
,“
Model JDS27G
Standard CleanModel
6

A.
Explained Model Model
Feature Index on page JDC27G JDS27G
1Lift-Up Cooktop 21 ●●
(support rods hold it up to simplifj
cleaning underneath)
2“ON’’IndicatorLightforS urfaceUnits 8● ●
3Surface Unit Controls 8●●
4Model and Serial Numbers 2●●
5Oven Shelves 12,23 ● ●
(easily removed or repositioned on shelf supports)
6RemovableOven Door 21 ●●
(easily removed for oven cleaning)
7Oven Shelf Supports 12 ●●
8Broiler Pan and Rack 18,23 ●●
9Oven Interioi Light 12,21 ●●
10 Oven Light Switch 12 ●●
(lets you turn interior oven light on and off)
11 Electronic Controls 13, 14 ● ●
Automatic Oven Timer 14
(turns your oven on and off for you automatically)
Clock 13
Minute/Second Timer 13
(lets youtime any kitchen function, even when
the ovenis in use)
12 Oven “On” Indicator 13 ●●
13 Electronic Display Panel 13 ●●
14 Oven Vent —●●
15 Plug-In Surface Units 8,21-23 ●●
16 Chrome Plated Drip Pans 22,23 ●●
17 Oven CANCEL button 14 ●●
(push it to cancel any ovenoperation)
7

Surface Cooking
See Surface Cooking Guide on pages 10and 11.
Surface Cooking with
Infinite Heat Controls
Yoursurface units and controls
are designed to giveyou an infinite
choice ofheat settings for surface
unit cooking.
Atboth OFF and HI positions, there
is aslight niche so control “clicks”
atthose positions; “click” on HI
marks the highest setting; the lowest
setting isbetween the words LO and
OFF. Inaquiet kitchen, you may
hear slight “clicking” sounds
during cooking, indicating heat
settings selected arebeing
maintained.
Switching heats tohigher settings
alwaysshowsaquicker change than
switching to lowersettings.
How to Set the Controls
Step 1: Grasp control knob and
push in.
Step 2: Turn either clockwise or
counterclockwise todesired heat
setting.
Control must be pushed in to set
only from OFF position. When
control is in any position other
than OFF, it maybe rotated
without pushing in.
Besure you turn control to OFF
when youfinish cooking. An
indicator light will glow when
ANY heaton anysurfaceunit ison.
fi
Cooking Guide
for Using Heats
HI Quick start forcooking;
bring water toboil.
MEDIUM Fast fry, pan broil;
HI maintain fastboil on
largeamount of food.
MED Saute andbrown;
maintain slowboil on
largeamount of food.
WARM Steam rice, cereal;
maintain serving
temperature ofmost
foods.
LO Cook after starting at
HI; cook with little
water incovered pan.
NOTE:
1. At HI, MEDIUM HI, neverleave
foodunattended. Boilovers cause
smoking; greasy spillovers may
catch fire.
2. AtWARM, LO, melt chocolate,
butter on small unit.
8

Questions &Answers
4=‘~. May Ican foods and preserves
on my surface units?
A. Yes, but only use cookware
designedforcanningpuxposes.Check
the manufacturer’s instructions and
recipes for preserving foods. Be
sure canner is flat-bottomed and
fits over the center of your surface
unit. Since canning generates large
amounts of steam, be carefid to
avoidburns from steam or heat.
Canning should only be done on
surface units.
Q. Can Icover my drip pans with
foil?
A. No. Clean as recommended in
Cleaning Guide.
Q. Can Iuse special cooking
equipment, like an oriental wok,
on any surface units?
A. Cookware without flat surfaces
is not recommended. The life of
your surface unit can be shortened
and the range top can be damaged
from the high heat needed for this
type of cooking.
Q. Why am Inot getting the heat
Ineed from my surface units
even though Ihave the knobs on
the right setting?
A. After turning surface unit off
and making sure it is cool, check to
make sure that your plug-in units
are securely fastened into the
surface connection.
Q. Why does my cookware tilt
when Iplace it on the surface unit?
A. Because the surface unit is
not flat. Make sure that the “feet”
on your surface units are sitting
tightly in the range top indentation
and the reflector ring is flat on the
range surface.
Q. Why is the porcelain finish on
my cookware coming off?
A. If you set your surface unit
higher than required for the
cookware material, and leave it,
the finish may smoke, crack, pop,
or burn depending on the pot or
pan. Also, atoo high heat for long
periods, and small amounts of dry
food, may damage the finish.
Home Canning Tips
E.
,.. .
‘.. -Canning should be done on
cooktop only.
In surface cooking of foods other
than canning, the use of large-
diameter pots (extending more than
l-inch beyond edge of trim ring) is
not recommended. However, when
canning with water-bath or
pressure canner, large-diameter
pots may be used. This is because
boiling water temperatures (even
under pressure) are not harmful to
cooktop surfaces surrounding
heating unit.
HOWEVER, DO NOT USE
LARGE DIAMETER CANNERS
OR 01’HER LARGE DIAMETER
P~S FOR FRYING OR
BOILING FOODS (YI’HER
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
“%eating units.
Observe FollowingPoints
in Canning
1. Bring water to boil on High (HI)
heat, then after boiling has begun,
adjust heat to lowest setting to
maintain boil (savesenergy and
best uses surface unit.)
2. Be sure canner fits over center
of surface unit. If your range does
not allow canner to be centered on
surface unit, use smaller-diameter
pots for good canning results.
3. Flat-bottomed canners give best
canning results. Be sure bottom of
canner is flat or slight indentation
fits snugly over surface unit.
Canners with flanged or rippled
bottoms (oftenfound in enamelware)
are not recommended.
RIGHT WRONG
4. When canning, use recipes from
reputable sources. Reliable recipes
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.
5. Remember, in following the
recipes, that canning is aprocess
that generates large amounts of
steam. Be careful while canning to
prevent burns from steam or heat.
N(YT’E:If your range is being
operated on low power (voltage),
canning may take longer than
expected, even though directions
have been carefdly followed. The
process may be improved by:
(1) using apressure canner, and
(2) for fastest heating of large
water quantities, begin with
H~ tap water.

Surface Cooking Guide
P%,
Control Settings Cookware 13ps
HI Highest setting.
MEDIUM Settinghalfwaybetween
HI HI and MED.
MED Medium setting.
WARM Settinghalfwaybetween
1. Use medium-or heavy-weight
cookware. Aluminum cookware
conducts heat faster than other
metals. Cast iron and coated cast
iron cookware is slow to absorb
heat, but generally cooks evenly at
low or medium settings. Steel pans
may cook unevenly if not
combined with other metals.
MED-and LO:
Lowest setting.
Lo
Directions and Setting
to Start Cooking Setting to Complete CookingFood Cookware Comments
Cereal
Cornmeal, grits,
oatmeal Covered
Saucepan HI. In covered pan bring water to boil before adding
cereal.
WARM or LO, then add cereal.
Finish timing according
to package directions.
MED, to cook 1or 2minutes
to completely blend ingredients.
Cereals bubble and expand as
they cook; use large enough
saucepan to prevent boiiover.
Milk boils over rapidly. Watch as
boiling point approaches.
cocoa Uncovered
Saucepan HI. Stir together water or milk, cocoa ingredients.
Bring lust to aboil.
cOmee
Eggs
Cooked in shell
Percolator HI. At first perk, switch
heat to WARM. WARM to maintain gentle but
steady perk.
WARM. Cook only 3to 4
minutes for soft cooked;
15minutes for hard cooked.
Continue cooking at MEDIUM HI
until whites are just set, about
3to 5more minutes.
WARM, then add eggs. When
bottoms of eggs have just set,
carefully turn over to cook other
side.
WARM. Carefidly add eggs.
Cook uncovered about 5
minutes at MEDIUM HI.
MED. Add egg mixture.
Cook, stirring to desired
doneness.
Percolate 8to 10minutes for
8cups, less for fewer cups,
Covered
Saucepan HI. Cover eggs with cool water. Cover pan, cook
until steaming.
MEDIUM HI. Melt butter, add
eggs and cover skillet.
Fried sunny-side-up Covered
Skillet If you do not cover skillet, baste
eggs with fat to cook tops evenly. ,!*
‘k-‘
Fried over easy Uncovered
Skillet HI. Melt butter.
Covered
Skillet HI. In covered pan bring water to aboil. Remove cooked eggs with slotted
spoon or pancake turner.
Eggs continue to set slightly after
cooking. For omelet do not stir
last few minutes. When set, fold
in half.
Poached
HI. Heat butter until light
golden in color.
Scrambled or omelets Uncovered
Skiliet
HI. In covered pan bring
fruit and water to boil. WARM. Stir occasionally and
check for sticking. Fresh fruit: Use 1/4to 1/2cup water per pound of fruit.
Dried fruit: Use water as package
directs. Time depends on whether
fruit has been presoaked. If not,
allow more cooking time.
Meat can be seasoned and floured
before it is browned, if desired.
Liquid variations for flavor could
be wine, fruit or tomato juice or
meat broth.
Timing: Steaks 1to 2-inches: 1to
2hours. Beef Stew: 2to 3hours.
Pot Roast: 2% to 4hours.
Pan frying is best for thin steaks
and chops. If rare is desired, pre-
heat skillet before adding meat.
Fruits Covered
Saucepan
Meats, Poultry
Braised: Pot roasts of
beef, lamb or veal;
pork steaks and
chops
Covered
Skillet HI. Melt fat, then add
Meat. Switch to MEDIUM HI to
brown meat. Add water or
other liquid.
WARM. Simmer until fork
tender.
MEDIUM HI or MED. Brown
and cook to desired doneness,
turning over as needed.
Uncovered
Skillet HI. Preheat skillet, then
grease lightly.
Pan-fried: Tender
chops; thin steaks up
to 3/4-inch; minute
steaks; hamburgers;
franks and sausage;
thin fish fillets
10

em
Concave Bottom RoundedBottom
Use non-stick or coated metal beyond the edge of the trim ring traps
cookware Flat ground Fyroceram@ heat which causes “crazing” (fine
saucepans or skillets coated on the hairline cracks) on porcelain. and
‘-bottom with aluminum generally cook discoloration rangi~g from blue to
evenly. Use glass saucepans with heat- dark gray on chrome trim rings.
spreading trivets available for that
purpose. 3. Deep Fat Frying. Do not overfill
kettle with fat that may spill over
2. Toconserve the most cooking when adding food. Frosty fti bubble
energy, pans should be flat on the vigorously. Watchfoods frying at high
bottom, have straight sides and tight temperatures and keep range and hood
fitting lids. Match the size of the clean from accumulated m-ease.
Right
Wrong
-~OVER 1“
saucepan to the size of the surface unit.
Apan that extends more than an inch Right
L7
~NOT OVER 1“
Food
—
Directions and Setting
to startcooki~ Setting to Complete
Cooking
Cookware Comments
Fried Chicken Cwemd
Skillet
Uncwered
Skillet
Cwered
Skillet
Cwered
Dutch Oven,
Kettle or
Large
Saucepan
HI. Melt fat. Switch to
MEDIUM HI to brown
chicken.
WARM. Cwer skillet and
cook until tender.
Uncover last few minutes.
For crisp dry chicken, cover only
after switching to WARM for 10
minutes. Uncover and cook, turning
occasionally 10to 20 minutes.
Amore attention-free method
is to start and cook at MED.
I% fried bacon HI. In cold skillet, arrange
bacon slices. Cook just
until starting to sizzle.
HI. Melt fat. Switch to
MED to brown slowly.
MEDIUM HI. Cook, turning
wer as needed.
Sauteed: Less tender
thin steaks (chuck,
round,etc.); liver;
thick or whole fish
Simmered or stewed
meat; chicken; corned
beet smoked pork;
stewing beefi tongue;
etc.
WARM. Cwer and cook
until tender. Meat may be breaded or
marinated in sauce &fore frying.
HI. Cwer meat with water
and cover pan or kettle.
Cook until steaming.
WARM. Cook until fork
tender. (Water should
slowly boil). For very large
loads, medium heat may
be needed.
Add salt or other seasoning
before cooking if meat has not
been smoked or otherwise
cured.
-- Meltingchocolate,
butter,marshmallows small
Uncwered
Saucepan.
Use small
surface unit
Skillet or
Griddle
Cwered
Large Kettle
or I%t
Pressl.m
Cooker or
Canner
LO. Allow 10to 15minutes to
melt through. Stir to smooth. When melting marshmallows, add
milk or water.
Pancakes or
French toast MEDIUM HI. Heat skillet 8to
10minutes. Grease lightly. Cook 2to 3minutes per side. Thick batter takes slightly longer
time. Turn over pancakes when
bubbles rise to surface.
F%sta
Noodles or spaghetti HI. In cwered kettle, bring
salted water to atill, uncover
and add pasta slowly so
boiling does not stop.
MEDIUM HI. Cook uncwered
until tender. For large
amounts, HI may be
needed to keep water at
rolling boil throughout
entire cooking time.
Use large enough kettle to
prevent boilwer. Pasta doubles
in size when cooked.
pressure Cooking H]. Heat until first jiggle is
head. MEDIUM HI for foods cooking
10minutes or less. MED for
foods over 10minutes.
Cooker should jiggle 2to 3times
per minute.
Puddings, Sauces,
Candies, Frostings Uncovered Saucepan HI. Bring just to boil. WARM. To finish cooking. Stir frequently to prevent
sticking.
Vegetables
Fresh Cwered
Saucepan
Cwered
Saucepan
Uncwered
Skillet
HI. Measure 1/2 to 1inch
water in saucepan. Add
salt and prepared vegetable.
In covered saucepan bring
to boil.
MED. Cook 1pound 10
to 30 or more minutes,
depending on tenderness
of vegetable.
Uncwered pan requires more
water and longer time.
Frozen HI. Measure water and salt
as above. Add frozen block
of vegetable. In cwered
saucepan bring to boil.
HI. In skillet melt fat.
WARM. Cook according to
time on package. Bmmk up or stir as needed while
cooking.
Sauteed: Onions;
green peppers; MED. Add vegetable.
Cook until desired
tenderness is reached.
Turn wer or stir vegetable as
necessary for even browning.
mustuwms; celery; etc.
~“ Rice and Grits Covered
Saucepan HI. Bring salted water to a
boil. LO. Cwer and cook according to time. Triple in volume after cooking.
Time at LO. Rice: 1cup rice
and 2cups water-25 minutes.
Grits: 1cup grits and 4cups
water+O minutes.
11

UsingYourOven
Before Usiqg your Oven
1. Look at the controls. Be sure
you understand how to set them
properly. Read over the directions
for the Electronic Controls so you
understand how to use them.
2. Check oven interior. Look at
the shelves. Takeapractice run at
removingandreplacingthemproperly,
to give sure, sturdy support.
3. Read over information and tips
that follow.
4. Keepthis book handy so you can
refer to it, especially during the
first weeks of getting acquainted
with your range.
Oven Shelves
The shelves are designed with stop-
locks so when placed correctly on
the shelf supports, they will stop
before coming completely out of
the oven and will not tilt when you
are removing food from them or
placing food on them.
When placing cookware on ashelf,
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 removethe shelves from the
oven, pull them towardyou, tilt
front end upwardand pull them out.
To replace, place shelf on shelf
support with stop-locks (curved
extension of shelf) facing up and
toward rear of oven. Tilt up front
and push shelf toward back of oven
until it goes past “stop” on oven
wall. Then lower front of shelf and
push it all the wayback.
Shelf Positions
The oven has four shelf SUppOrtS—
A(bottom), B, Cand D(top).
Shelf positions for cooking are
suggested on Baking and Roasting
pages.
OvenLight
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. @
12

Electronic Controls
Oven “On” Indicator
The word “ON” is displayed
when BAKE or BROIL button is
energized, goes out when oven
CANCEL button is pushed or when
ovenburner shuts off automatically.
The ovenoperation is controlled
electronically. The following
instructions tell you how to operate
the electronic controls.
ToSet the Clock
1. 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.
ToSetthe
Minute/Second Timer
1. Push TIMER button.
2. Turn SET knob to desired
amount of time (up to 9hours and
59 minutes). The Minute/Second
Timer will begin to count down
within afew seconds.
3. Whentime is up, the End-of-Cycle
Tone (3 long beeps) will sound and
the display will again show the time
of day.
Note: The Minute/Second Timer is
areminder only and will not operate
the oven.
Youcan use the Minute/Second
Timer whether or not the ovenis
being used. The Minute/Second
Timer does not interfere with oven
operations.
ToCancel the Timer
Push and hold TIMER button for
three seconds. This will clear the
Minute/Second Timer function.
ToBake
1. Push BAKE button.
2. Turn SET knob until desired
temperature is displayed.
Aone-second beep will sound
when the oven has preheated to and
stabilized at selected temperature.
3. When finished baking, push
oven CANCEL button.
Note: Torecall what temperature
you haveselected while the rising
temperature is being shown, push
and hold the BAKE button. The
selected temperature will be shown
while you hold the BAKE button.
The actual oven temperature will
be shown after afew seconds.
Youcan change the selected
temperature at any time by
pushing the BAKE button and
turning the SET knob.
ToBroil
1. Push BROIL button.
2. Turn SET knob until your
choice of HI BROIL or LO BROIL
is visible in the display.
When finished broiling, push the
oven CANCEL button.
13

Electronic Controh (continued)
Automatic Oven Timer
The oven timer will automatically
start and stop your ovencooking
operation for you.
For automatic oven cooking:
1. Push COOK TIME button.
2. Turn SET knob to set length of
baking time.
3. Push BAKE button.
4. Turn SET knob to set desired
temperature.
When cook time is reached, the
End-of-Cycle Tone will sound and
the ovenwill turn off.
During automatic cooking:
●Youcan push the STOP TIME
button to find out when the End-of-
Cycle Tonewill sound and the oven
will turn off.
●Youcan push the CLOCK button
to display time of day without
canceling the ovenoperation.
ToDelay Starting an
Automatic Oven Operation
If adelayed cooking operation
is desired:
1. Push COOK TIME button.
2. Set length of baking time with
SET knob.
3. Push S’IOPTIME button.
4. Turn SET knob to time of day
baking should be completed. Time
shouldbegreaterthenCOOK TIME.
5. Push BAKE button.
6. Turn SET knob to desired
temperature.
When stop time is reached, the
End-of-Cycle Tonewill sound and
the oven will turn off.
Caution: Never let food sit in the
oven for more than 4hours before
cooking starts. Room temperature
is ideal for the growth of harmful
bacteria. Be sure oven light is off
because heat from the bulb will
speed bacteria growth.
Note: Youcan push the STOP
TIME button to find out when the
oven will turn off. Push and hold
the COOK TIME button to find out
when the ovenwill turn on.
Howto Change
aProgram
When afunction has been
entered, you can recall what has
been programmed by pushing
the corresponding function
button. The messages in the
displayshowyou which fhnction
is currently being displayed.
While the function is displayed,
you can change it with the SET
knob. Youcan change any
programmed function at any
time.
f%
Tones
End*f-Cycle Tone (3 long beeps—
one second on, one second off): t
showsthat atimed oven operation
has reached S’IOPTIME or that ~
the Minute/Second Timer has
counted down.
Attention Tone (series of short
beeps, l/4-second on, l/4-second
off, until proper response is given):
will sound if oven has only been
partially programmed. For example,
if you have selected acook time but
no temperature, you will hear the
Attention Tone until you select a
temperatureor push ovenCANCEL.
Notification Tone (single, one-
second beep): indicates oven has
stabilized at selected temperature.
Key Tone (single, l/10-second
beep): sounds when any button
is pushed.
Function Error Tone (series of
very rapid beeps, l/8-second on, ‘%
+
l/4-second off): display will show a“ ‘
failurecode. Cancel Function Error
Toneby pushing the oven CANCEL
button. If the Function Error Tone
startsagain (after about 15seconds),
call for service. Disconnect the range
electrical supply to stop the tone.
If the function error occurred
while you were programming the
Electronic Control, push the oven
CANCEL button and try again.
To Cancel the Tone... If you don’t
want an audible tone at the end of a
cycleor when you push abutton, you
can eliminate the End-of-Cycle and
KeyToneby pushing and holdingthe
oven CANCEL button until you
hear ashort beep (in approximately
two seconds). Toactivate the tones
again, push and hold the oven
CANCEL button once more until
you hear ashort beep. Canceling
or activating the tones should only
be done when there is no oven
operation programmed. 3Pushing the oven CANCEL button “.. ‘
will clear all fi.mctionsexcept the
Clock and Minute/Second Timer.
14

Baking
Howto Set YourRange
forBaking
1. Position the shelf or shelves in
the oven. If cooking on two shelves
at the same time, place shelves
about 4inches apart and stagger
food on them.
2. Close oven door.
3. Push the BAKE button and
turn the SET knob until desired
temperature is displayed. If
preheating is desired, do not put
food in the ovenuntil aone-second
beep sounds to tell you the oven has
stabilized at the selected baking
temperature.
4. Open door and place food in
ovenon center of shelf. Allow at
least 2inches between edge of
bakeware and ovenwall or adjacent
cookware.
5. Close oven door.
6. Check food for doneness at
minimum time on recipe. Cook
longer if necessary. Push oven
CANCEL button and remove food.
Shelf Positions
Most baking is done on the second
shelf position (B) from the bottom.
When baking three or four items,
use two shelves positioned on the
second and fourth sets of supports
(B& D) from bottom of oven.
Bake angel food cakes on first shelf
position (A) from bottom of oven.
Baking ‘Ilps
●Followatested recipe and
measure the ingredients carefully.
Ifyou are using apackage mix,
followlabel directions.
4“
●Do not open the ovendoor during
abakingoperation—heat will be lost
and the baking time might needto
be extended. This could cause poor
baking results. Ifyou must open the
door, open it partially-only 3or 4
inches—and close itas quickly as
possible.
●Do notdisturb the heat circulation
inthe ovenwith the use of aluminum
foil. Iffoil is used, place asmall
sheet ofit, about 10by 12inches at
the most, on alower shelf several
inches below the food. Do not place
foil on the oven bottom.
Common Baking Problems
and Possible Solutions
PIES
Burning around edges
.Oventoo full; avoidovercrowding.
●Edges ofcrust too thin.
●Incorrect baking temperature.
Bottom crust soggy and unbaked
●Allowcrust and/or filling to cool
sufficiently before filling pie shell.
●Filling maybe too thin orjuicy.
●Filling allowed to stand inpie shell
beforebaking. (Fill pie shells and
bake immediately.)
●Ingredients and proper measuring
affectthe quality ofthe crust. Use a
tested recipe and good technique.
Make sure there are no tiny holes or
tears inabottom crust. “Patching”
apiecrust could cause soaking.
Pie filling runs over
●Topand bottom crust not well
sealed together.
●Edges ofpie crust not built up
high enough.
●TOO much filling.
sCheck sizeof pie plate.
Pastry is tough; crust not flaky
●Toomuch handling.
●Fat too softor cut in too fine.
Rolldough lightly and handle as
little aspossible.
CAKES
Cake rises higher on one side
●Batter spread unevenly inpan.
.oven shelves not level.
cUsing warped pans.
●Incorrect pan size.
Cakes cracking on top
●Oven temperature too high.
●Batter too thick, followrecipe
or exactpackage directions.
●Check for proper shelf position.
●Check pan sizecalled for in recipe.
●Improper mixing ofcake.
Cake falls
.Toomuch shortening, sugar or
liquid.
●Check leavening agent, baking
powderor baking soda to assure
freshness. Make ahabit to note
expiration dates ofpackaged
ingredients.
●Cake not baked long enough or at
incorrect temperature.
●If adding oil to acake mix, make
certain the oil isthe type and
amount specified.
Crust is hard
●Check temperature.
●Check shelf position.
Cake has soggy layer or streaks at
bottom
●Undermining ingredients.
●Shortening too softfor proper
creaming.
●Toomuch liquid.
COOKIES &BISCUI13
Doughy center; heavy crust on
surface
●Checktemperature.
●check shelf position.
.Followbaking instructions
carefully as given in reliable recipe
or on convenience foodpackage.
.Flat cookie sheets will give more
evenbaking results. Don’tovercrowd
foods on abaking sheet.
.Convenience foods used beyond
their expiration date.
Browning more noticeable on
one side
.Oven door not closed properly,
check gasket seal.
●Check shelf position.
15

Baking Guide
1. Aluminum pans conduct heat
quickly. For most conventional
baking, light, shinyfinishesgenerally
give best results. They prevent
overbrowning in the time it takes
for heat to cook the center areas.
Dull (satin-finish) bottom surfaces
of pans are recommended for cake
2. Dark or non-shiny finishes,
glass and Pyroceram@cookware,
generally absorb heat, which may
result in dry, crisp crusts. Reduce
ovenheat 25°F. if lighter crusts are
desired. Preheat cast iron for
baking some foods for rapid
browning when food is added.
pans and pie plates to be sure those 3. Preheating the oven is not always
areas brown completely. necessary, especially for foods
which cook longer than 30 to 40 =
minutes. For fo~d with short \
cooking times, preheating gives
best appearance and crispness.
4. Open the oven door to check
food as little as possible to prevent
uneven heating and to saveenergy.
Shelf Oven Time,
Food Container Position Temperature Minutes Comments
Bread
Biscuits (%-in. thick) Shiny Cookie Sheet B, C400°-4750 15-20 Canned, refrigerated biscuits take
2to 4minutes less time.
Coffee cake Shiny Metal Pan with B, A350°-4000 20-30
satin-finish bottom
Corn bread or muffins Cast Iron or Glass B400°-4500 20-40 Preheat cast iron pan for crisp crust.
Gingerbread Shiny Metal Pan with B350° 45-55
satin-finish bottom
Muffins Shiny Metal Muffin Pans A, B400°-4250 20-30 Decrease about 5minutes for muffin
Popovers Deep Glass or Cast Iron Cups B375° 45-60 mix, or bake at 450”F. for 25 minutes,
then at 350”F. for 10to 15minutes.
Quick loaf bread Metal or Glass Loaf Pans B350°-3750 45-60
Yeast bread (2 loaves) Metal or Glass Loaf Pans A, B375°-4250 45-60 Dark metal or glass give deepest
browning.
Plain rolls Shiny Oblong or Muffin Pans A, B375°-4250 10-25 For thin rolls, Shelf Bmaybe used.
Sweet rolls Shiny Oblong or Muffin Pans B, A350°-3750 20-30 For thin rolls, Shelf Bmaybe used.
Cakes
(without shortening)
Angel food Aluminum ‘Me Pan A325°-3750 30-55 Two-piece pan is convenient.
Jelly roll Metal Jelly Roll Pan B375°-4000 10-15 Line pan with waxed paper.
Sponge Metal or Ceramic Pan A325°-3500 45-60
Cakes
Bundt cakes Metal or Ceramic Pan A, B325°-3500 45-65
Cupcakes Shiny Metal Muffin Pans B350°-3750 20-25 Paper liners produce more moist
crusts.
Fruit cakes Metal or Glass Loaf or A, B275°-3000 2-4 hrs. Use 300”F. and Shelf Bfor small or
llbe Pan individual cakes.
Layer Shiny Metal I%n with B350°-3750 20-35
satin-finish bottom
Layer, chocolate Shiny Metal Pan with B350°-3750 25-30
satin-finish bottom
Loaf Metal or Glass Loaf Pans B350° 40-60
Cookies
Brownies Metal or Glass Pans B, C325°-3500 25-35 Bar cookies from mix use same time.
Drop Cookie Sheet B, C350°-4000 10-20 Use Shelf Cand increase temp.
Refrigerator Cookie Sheet B, C400°-4250 6-12 25”F. to 50°F. for more browning.
Rolled or sliced Cookie Sheet B, C375°-4000 7-12
Fruits,
Other Desserts
Baked apples Glass or Metal Pan A, B, C350°-400” 30-60
Custard Glass Custard Cups or Casserole B300°-3500 30-60 Reduce temp. to 300”F. for large
(set in pan of hot water) custard. Cook bread or rice pudding
Puddings, Rice Glass Custard Cups or B325° 50-90 with custard base 80 to 90 minutes.
and Custard Casserole
Pies
Frozen Foil Pan on Cookie Sheet A400°-4250 45-70 Large pies use 400”F. and increase
time.
Meringue Spread to crust edges B, A325°-3500 15-25 To quickly brown meringue, use
One crust Glass or Satin-finish Metal
400”F. for 8to 10minutes.
A, B400°-4250 40-60 Custard fillings require lower
Two crust Glass or Satin-finish Metal B400°-425” 40-60 temperature, longer time.
Pastry shell Glass or Satin-finish Metal B450° 12-15
Miscellaneous
Baked potatoes Set on Oven Shelf A, B, C325°-4000 60-90 Increase time for large amount
Scalloped dishes Glass or Metal Pan A, B, C325°-3750 30-60 or size.
Souffles Glass B300°-3500 30-75
16

Roasting
-..
Roasting is cooking by dry heat. Step 2: Check weight of roast. Step 4: Most meats continue to
Tender meat or poultry can be Place meat fat-side-up or poultry cook slightly while standing after
roasted uncovered in your oven. breast-side-up on roasting rack in abeing removed from the oven. For
Roasting temperatures, which
should be low and steady, keep
spattering to aminimum. When
roasting, it is not necessary to sear,
baste, cover, or add water to your
meat. Roasting is easy,just follow
these steps:
Step 1. Position oven shelf at
second from bottom position (B)
shallow pan. ‘Themelting fat will
baste the meat. Select apan as
close to the size of meat as possible,
(Broiler pan with rack is agood
pan for this.)
Step 3: Push BAKE button and
turn SET knob until desired
temperature is displayed. Check the
RoastingGuide for temperaturesand
for small size roast (3 to 5lbs.) and approximate cooking times.
at bottom position (A) for larger
roasts.
Roasting Guide
Type
Nleat
‘lender cuts; rib, high quality
s]rloin tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, pre-cooked
Ham, raw
*For boneless rolled roasts over 6-inches
thick, add 5to 10minutes per lb. to times
given above.
I+Xlltry
Chicken or Duck
Chicken pieces
Turkey
—
rare or medium internal doneness,
you may wish to remove meat from
the ovenjust before it is done if it is
to stand 10to 20 minutes while you
make gravy or attend to other fbods.
If no standing is planned, cook
meat to suggested temperature.
frozen Roasts
Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 15to 25 minutes
per pound additional time (15
minutes per pound for roasts under
5pounds, more time for larger
roasts).
Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions given
on packer’s label.
Oven Approximate Roasting Time Internal
Temperature Doneness in Minutes per R)und Temperature ‘F
325°
325°
325°
325°
325°
325°
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
ToWarm:
Well Done:
3to 5-lbs.
24-33
35-39
40-45
21-25
25-30
30-35
3545
35-45
6to 8-lbs.
18-22
22-29
30-35
20-23
24-28
28-33
30-40
30-40
17-20minutes per lb. (any weight)
Under 10 Ibs. 10 to lf)-lbs.
27-35 24-27
130°-140°
150°-1600
170°-185°
130°-1400
150°-1600
170°-185°
170°-180°
170°-180°
115°-1250
170°
3to 5-lbs. Over 5ha.
325° Well Done: 35-40 30-35 185°-1900
375° Well Done” 30-35 185°-1900
10 to 15-lbs. Over Klbs. In thigh:
325° Well Done: 18-25 15-20 185°-1900
17

Broiling
Broiling iscooking foodbyintense
radiant heat from the upper unit in
the oven. Most fish andtender cuts
ofmeat canbebroiled. Followthese
steps tokeep spattering and
smoking to aminimum.
Step 1: Ifmeat has fator gristle near
edge, cut vertical slashes through
both about 2“apart. If desired, fat
maybetrimmed, leavinglayer
about 1/8”thick.
Step 2: Place meat on broiler rack
inbroiler pan which comes with
range. Alwaysuse rack so fatdrips
into broiler pan; otherwise juices
maybecomehotenoughtocatchfire.
Step3: I%sitionshelfonrecommended
shelfposition as suggestedinBroiling
Guideonoppositepage. Mostbroiling
isdone on Dposition.
Step4: Leavedoor ajarafkwinches
(exceptwhen broiling chicken).
The door staysopen by itself, yetthe
p~~r ternperatu~ ismaintainedin
the oven.
Step 5: Press the BROILbutton and
turn the SET knob until your choice
ofHIBROIL or LO BROIL is
displayed. Note: Chicken and ham
are broiled at LOBROIL inorder to
cook foodwithout over-browning
it.
Step6: Thm food only once during
cooking. Time foods for first side
per Broiling Guide.
Turn food, then use times given for
second sideas aguide to preferred
doneness. (Where twothicknesses
and times aregiven together, use
firsttimes given forthinnest fbod.)
Step%When finished broiling,
push theovenCANCEL button.
Serve foodimmediately, and leave
pan outside ovento cool during
meal foreasiest cleaning.
Use of Aluminum Foil
1. Ifdesired, broiler pan maybe
lined with foilandbroiler rack may
be coveredwith foil for broiling.
ALWAYSBE CERTAIN TO MOLD
FOIL THOROUGHLY K)
BROILER RACK, AND SLIT
FOIL ‘IOCONFORM WITH
SLITSIN RACK. Broiler rack is
designed tominimize smoking and
spattering, andto keepdrippings
cool during broiling. Stopping fat
and meatjuices from draining to
the broiler pan prevents rack from
serving itspurpose, andjuices may
become hotenough to catch fire.
2. DO NUI’place asheet of
aluminum foilon shelf. Todo so
mayresult inimproperly cooked
foods, damageto ovenfinish and
increase inheat on outside surfaces
ofthe oven.
18
Questions &Answers ‘1’
Q. Why should Ileave the door
closed when broiling chicken?
A. Chicken is the only fd
recommended for closed-door
broiling. This is because chicken is
relatively thicker than other foods
you broil. Closing the door holds
more heat in the oven which allows
chicken to cook evenly throughout.
Q. When broiling, is it necessary
to always use arack in the pan?
A. Yes.Using the rack suspends
the meat over the pan. As the meat
cooks, thejuices fall into the pan,
thus keeping meat drier. Juices
are protected by the rack and stay
cooler, thus preventing excessive
spatter and smoking.
Q. Should Isalt the meat before
broiling?
A. No. Salt draws out the juices
and allows them to evaporate.
Alwayssalt after cooking. llwn _
meat with tongs; piercing meat ‘.-
with afork also allowsjuices to
escape. When broiling poultry
or fish, brush each side often
with butter.
Q. Why are my meats not turning
out as brown as they should?
A. In some areas, the power
(voltage)to the range maybe low.
In these cases, preheat the broil
unit for 10minutes 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 Ineed to grease my broiler
racktoprwent meatfromsticking?
A. No. The broiler rack is designed
to reflect broiler heat, thus keeping
the surface cool enough to prevent
meatstickingtothe surface.However,
sprayingthe broiler rack lightly with
avegetable cooking spray before ~.
b!+cooking will make cleanup easier. ~

Broiling Guide
‘“ Broiling Toslash, cut crosswise through
outer fat surfacejust to the edge of
the meat. Use tongs to turn meat
over to prevent piercing meat and
losing juices.
6. Broiler doesnotneed tobe
preheated. However, for very thin
foods, ortoincrease browning,
preheatifdesired.
l. Alwaysusebroiler panand rack
thatcomes with youroven. Itis
designed tominimize smokingand
spattering bytrapping juices inthe
shielded lower partofthepan.
2. Oven door should be ajar for all
foods except chicken; there is a
special position on door which
holds door open correctly.
7. Frozen Steaks can be
conventionally broiled by
positioning the oven shelf at next
lowest shelf position and increasing
4. If desired, marinate meats or
chicken before broiling. Or brush
with barbecue sauce last 5to 10
minutes only. cooking time given in this guide
1Y2times per side.
5. When arranging food on pan,
do not let fatty edges hang over
sides, which could soil ovenwith
3. For steaks and chops, slash fat
evenlyaround outside edges ofmeat. fatdripping.
Shelf
Ibsition HIor
LO Broil First Side Second Side
Time, Minutes Time, Minutes Comments
521/+ Arrange in single layer, HI
D
Ground Beef Il-lb. (4 patties)
Well Done %to %-in. thick Space evenly. 8-9 6-7 Up to 8patties take about same time. DHI
HI
Beef Steaks
Rare l-inch thick
Medium (1 to 1%-lbs.)
Well Done
Rare 1%-in. thick
Medium (2 to 2’A-lbs.)
Well Done
Chicken(450”) 1whole
(2 to 2W4bs.),
split lengthwise
9
12-13
13
10
15
25
7
6-7
8-9
6-7
9-12
16-18
Steaks less than 1inch cook through
before browning. Pan frying is
recommended.
Slash fat.
D
D
D
D
D
D
B
A.
.
LO
HI
HI
28-30 18-20 Reduce times about 5to 10minutes per
side for cut-up chicken. Brush each side
with melted butter. Broil with skin
down first and broil with door closed.
2-3 1/$-1
3-4
D
D
Space evenly. Place English muffins
cut-side-up and brush with butter, if
desired.
Lobster ‘Ihils 2-4
(6 to 8-02. each) c13-16 Do not
turn over. Cut through back of shell. Spread
open. Brush with melted butter
before and after half time.
55F~h l-lb. fillets !4 to
%-in. thick DHI Handle and turn very carefully. Brush with lemon butter before and
during cooking if desired. Preheat
broiler to increase browning.
8I8cLO Increase times 5to IOminutes per side
for I%-inch thick or home cured.
Ham Slices(450Y
(precooked) l-in. thick
Pbrk Chops
WI Done 2(Yzinch) 2(l-in. thick)
about 1lb.
D
cHI 10-12 4-5
12-13 8-9 Slash fat.
hmb Chops
Mdium 2(1 inch)
WI Done about 10to 12oz.
Medium 2(1H inch)
84-7
10 10
10 4-6
17 12-14
Slash fat.
D
D
D
c
HI
Well Done ab&t 1lb.”
Wieners and similar l-lb. pkg. (10)
precooked sausages,
bratwurst
61-2 If desired, split sausages in half
lengthwise; cut into 5to 6-inch pieces.
HID
19

Care and Cleaning
Special Care of
Continuous-Cleaning
Oven Interior
Model JDC27G
The Continuous-Cleaning oven
cleans itself while cooking. The
inside of the oven—top, sides and
back—is finished with aspecial
coating which cannot be cleaned
in the usual manner with soap,
detergents, steel wool pads,
commercial ovencleaners, coarse
abrasive pads or coarse brushes.
Use of such cleaners and/or the use
of oven sprayswill cause permanent
damage.
The special coating is aporous
ceramic material which is dark in
color and feels slightly rough to the
touch. If magnified, the surface
would appear as peaks, valleys, and
sub-surface “tunnels:’ This rough
finish tends to prevent grease
spatters from forming little beads
or droplets which run down the
side walls of ahard-surface oven
liner leaving unsightly streaks that
require hand cleaning. Instead,
when spatter hits the porous finish
it is dispersed and is partially
absorbed. This spreading action
increases the exposure of oven
soil to heated air, and makes it
somewhat less noticeable.
WI may not disappear completely
and at some time after extended
usage, stains may appear which
cannot be removed.
The special coating works best on
small amounts of spatter. Itdoes
not work well with larger spills,
especially sugars, egg or dairy
mixtures.
The special coating is not used
on oven shelves. Shelves should be
cleaned outside the oven to avoid
damage to the special coating
inside the oven.
ToClean the Continuous-
Cleaning Oven:
1. Let range parts cool before
handling. Werecommend rubber
gloves be worn when cleaning.
2. Remove shelves and cookware.
3. Soil visibility maybe reduced by
operating the oven at 400”F.Close
the door and push the BAKEbutton.
Then turn the SET knob until400”F.
is displayed. Time for at least 4
hours. Repeated cyclesmay be
necessary before improvement in
appearance is apparent.
REMEMBER:DURINGTHE
OPEWTIONOFTHEOVEN,THE
DOOR,WINDOWANDCYI’HER
RANGE SURFACES WILL GET H~
ENOUGH “IX)CAUSE BURNS. DO N(YI’
~UCH. LETTHERANGECOOL
BEFOREREPLACINGOVENSHELVES.
4. If aspilloveror heavy soiling
occurson the porous surface,as
soon as the ovenhas cooled, remove
as muchof the soil as possible using
asmall amount of waterand astiff
bristle nylonbrush. Use water
sparinglyand changeit frequently,
keepingit as clean as possible, and
be sure to blot it up with paper
towels,cloths, or sponges. Do not
rub or scrub with paper towels,
cloths or sponges, sincetheywill
leaveunsightly lint on the oven
finish. If waterleavesawhite ring
on the finishas it dries, apply water
againand blot it with aclean
sponge, startingat the edge of the
ring and workingtowardthe center.
IDo not use soap, detergent, steel
wool pads, commercial oven
cleaner, silicone oven sprays,
coarse pads or coame brushes
on the porous surface. These
productswill spot, clog, and mar
the porous surf!aceand reduce its
abilityto work.
Do not scrape the porous
surface with aknife or spatula—
they couldpermanentlydarnageit.
Porcelain OvenInterior -”
Model JDS27G
With proper care, the porcelain
enamel finish on the inside of the
oven—top,bottom, sides, back and
inside of the door—will staynew-
looking for years.
Let range cool before cleaning. We
recommend that you wear rubber
gloves when cleaning the range.
Soap and water will normally
do thejob. Heavy spattering or
spillovers may require cleaning
with amild abrasive cleanser.
Soapy,wet metal pads may also be
used. Do not allow food spills with
ahigh sugar or acid content (such
as milk, tomatoes, sauerkraut, fruit
juices or pie filling) to remain on
the surface. They may cause adull
spot even after cleaning.
Household ammonia may make the
cleaningjob easier. Place 1/2cup in
ashallow glass or pottery container
in acold ovenovernight. The +.
ammonia fumes will help loosen I
the burned-on grease and food. W
If necessary, you may use acaustic
cleaner. Follow package directions.
2
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