GE JDS26G Installation instructions

Useand Care of models
JDS26G
JDC26G
JDP36G
Energy-savingtips
Features
Surfacecooking
Ovencooking
Howtooperatethe
sdf-deaningoven
Questions?
UsetheProblemSolver
p4
p5
p7
pll
p18
p24
Your Direct Line to General Electric
The G E Answer CenteF 800.626.2000
GENERAL _ ELECTRBC

Before Using Your Range ....... ::.2
Safety Instructions. . ::3,4
Energy-Saving Tips i i !:i::!:ii :11::::4
Features of Your l_ange ...... 5, 6
Surface Cooking .............. 7
Home Canning Tips ........ ::: .7
Surface Cooking Charts..::.; .8, 9
Automatic Timer and Clock... ; 10
Using Your Oven. ........... ;ti
How to Bake and Time Bake . _. 12
How to Roast ............... 13
Baking Chart .............. 14, 15
Roasting Chart .............. 15
How to Broil ................. 16
Broiling Chart: .............. 17
How to Operate the
Self-Cleaning Oven ........ 18, I9
How to Care for
Your Range ............. _20-22
Oven Care ............... 20, 21
Self-Cleaning Oven ....... .20
Continuous-Cleaning
Oven .................. 20; 21
Standard Oven ............ 20
Cleaning Your Range ......... 23
The Problem Solver .......... 24
If You Need Service. .......... 27
Warranty ........... _Back Cover
Read this book carefully.
It is intended to help you operate
and maintain your new range
properly
Keep it handy for answers to your
questions.
If you don't undeistand something
or' need more help, write (include
your phone number):
Consumer Affairs
General Electric Company
Appliance Park
Louisville, KY 40225
Write down the model
and serial numbers.
You'll find them on a label on
the front of the range behind the
oven door:.
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
hele:
Model Number
Serial Number
Use these numbers in any
correspondence or service calls
concerning your' ranger
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 minor causes of
operating problems that you can
correct youtself_

Read all h strucfions before using this appliance.
When using electrical appliances
basic satizty precautions should be
followed, including the following:
o Use this appliance only fi)r its
intended use as described in this
manual,
Be sure your appliance is prop-
erly installed and grounded by a
qualified technician in accordance
with the provided installation
instructions.
%Don't attempt to repair or
replace any part of your' range
unless it is specifically recom-
mended in this book. All other
servicing should be referred to
aqualified 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
o Do not leave children alone--
children should not be left alone or
unattended in area where appliance
is in use They should never be
allowed to sit or stand on any part
of the appliance
o Don't allow anyone to climb,
stand or hang on the door or
range top. They could damage
the range or cause severe
personal injury.
CAUTION: DO NOT STORE
ITEMS OF INTEREST TO
CHILDREN IN CABINETS
ABOVE A RANGE. CHILDREN
CLIMBING ON THE RANGE
TO REACH ITEMS COULD BE
SERIOUSLY INJURED.
Never wear loose-fitting or
hanging garments while using
the appliance. Flammable
material could be ignited if brought
in contact with hot heating elements
and may cause severe burns.
o Use only dry potholders--moist
or' damp potholders on hot surfaces
may result in burns from steam Do
not let potholders touch hot heating
elements Do not use a towel or
other bulky cloth
Never use your appliance |br
warming or heating the room.
,, Storage in or on appliance--
Do not store flammable materials
in an oven or near sur[ace units
', Keep hood and grease filters
clean to maintain good venting and
to avoid grease fires.
oDo not let cooldng grease or
other flammable materials
aceunmlate in or near the range.
o Do not use water on grease
fires. Never pick up a flaming
pan. Smother flaming pan on
surtace unit by covering pan
completely with wall-fitting lid,
cookie sheet or flat tray. Flaming
grease outside a pan can be put
out by covering with baking soda
oi; if available, a multi-purpnse
dry chemical or fimm.
o Do not touch heating elements
or interior surface of 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, frst,.
Potentially hot surtaces include
the cooktop and areas facing the
cooktop, oven vent opening and
surfaces near the opening, and
crevices around the oven door..
Remember: The inside surface of
the oven may be hot when the door
is opened.
,, When cooking pork, tbllow our
directions exactly and always cook
the meat to at least 170°, This
assures that, in the remote possi-
bility that trichina may be present
in the meat, it will be killed and the
meat will be safe to eat.
Oven."
Stand away from range when
opening oven dooi, Hot air or
steam which escapes can burn
hands, face and/or eyes.
oDon't heat unopened fired
containers in the oven. Pressure
could build up and the container
could burst causing an injury.
o Keep oven vent ducts
unobstructed.
* Keep oven free tYom grease
build up.
*Place oven shelf in desired
position while oven is cool. I1:
shelves must be handled when hot,
do not let potholder contact heating
units in the oven.
oPulling out shelf to shelf
stop is a convenience in lifting
heavy fimds. It's also a precaution
against burns from touching hot
surfaces of door or oven walls.
oWhen using cooking or
roasting bags in oven, follow the
manul_acturer's directions,
o Do not use your oven to dry
newspapers. If overheated, they
can catch fire
Self-Cleaning Oven:
oDo not clean door gasket. The
door gasket is essential for agood
seal. Care should be taken not to
rub, damage, or move the gasket
,, Do not use oven cleaners. No
commercial oven cleaner or oven
liner protective coating of any kind
should be used in or around any
part of the oven.
oClean only parts listed in this
Use and Care Book.
oBefi)re sell-cleaning the oven,
remove broiler pan and other
utensils.
3

Surface CooM ag Units
oUse proper' pan size--This
appliance is equipped with one or'
more surface units of different size
Select utensils having flat bottoms
large enough to cover the surface
unit heating element° The use of
undersized utensils will expose
a portion of the heating element
to direct contact and may result
in ignition of clothing. Proper
relationship of utensil to burner
will also improve efficiency
o Never leave surface units
unattended at high heat settings.
Boilover causes smoking and
greasy spillovers that may catch
on fire.
oBe sure drip pans and vent
ducts are not covered and are
in place. Their absence during
cooking could damage range parts
and wiring
oDon't use aluminum foil to line
drip pans or'anywhere in the oven
except as described in this book_
Misuse could result in a shock, fire
hazard, or damage to the range.
o Only certain types of glass,
glass/ceramic, earthenware, or'
other glazed containers are
suitable for range-top service;
others may break because of the
sudden change in temperature (See
section on "Surface Cooking" for
suggestions )
• To minimize 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 surfhce units..
•Don't immerse or soak
removable surface units. Don't
put them in a dishwasher.
o Always turn surface unit to
OFF before removing utensil.
•Keep an eye on foods being
fried at HIGH or MEDIUM
HIGH heats.
o To avoid the possibility of
a burn or electric shock, always
be certain that the controls for
all surface units are at OFF
position and all coils are cool
before attempting to lift the unit.
o When flaming foods under the
hood, turn the fan off. The fan, if
operating, may spread the flame.
oFoods tbr frying should be as .....
dry as possible. Frost on fl'ozen
foods or moisture on fresh foods
can cause hot fat to bubble up and
over' sides of pan,.
o Use little fat for effective
shallow or deep-fat frying. Filling
the pan too full of fat can cause
spillovers when fbod is added_
o If a combination of oils or fats
will be used in frying, stir together
before heating, or as fats melt
slowly_
oAlways heat fat slowly, and
watch as it heats
•Use deep fat thermometer
whenever possible to prevent
overheating fat beyond the smoking
point_
EqS UCTX©NS
E erg2ioSavmg
Surface Cooking
• Use cookware of medium weight
aluminum, with tight-fitting covers,
and flat bottoms which completely
cover heated portion of surface
unit
•Cook fresh vegetables with a
minimum amount of water in a
covered pan
GWatch foods when bringing them
quickly to cooking temperatures at
HIGH heat. When food reaches
cooking temperature, reduce heat
immediately to lowest setting that
will keep it cooking.
o Use residual heat with surface
cooking whenever" possible. For
example, when cooking eggs in the
shell, bring water to boil, then turn
to OFF position to complete
cooking,
Use correct heat tor cooking task:
HIGH--to start cooking (iftime
allows, do not use HIGH heat to
start), MEDIUM Hl_quick
browning, MEDIUM--slow frying,
LOW--finish cooking most
quantities, simmer--double boiler
heat, finish cooking, and special for
small quantities, WARM--maintain
serving temperature of most foods,
o When boiling water' fbr tea or
coffee, heat only amount needed It
is not economical to boil a container
full of water for one or two cups
Oven Cooking
oP_eheat oven only when necessary
Most foods will cook satisfactorily
without preheating If you find
preheating is necessary, watch the
indicator light, and put tbod in oven
promptly after the light goes out,
oAlways turn oven OFF befbre
removing food
oDuring baking, avoid frequent door
openings Keep door open as short a
time as possible when it is opened
oBe sure to wipe up excess spillage
befbre starting the self-cleaning
operation
oCook complete oven meals instead
ofjust one food item. Potatoes,
other vegetables, and some desserts
will cook together with a main-dish
casserole, meat loaf, chicken or
roast Choose foods that cook at
the same temperature and in
approximately the same time
', Use residual heat in the oven
whenever possible to finish cooking
casseroles, oven meals, etc Also
add rolls or' precooked desserts to
warm oven, using residual heat to
warm them,

Fea nre of" Ran le
Model JDP36G* with Self-Cleaning Oven
Explained
Feature Index on page
I 2
27
3 7
4 12
5 12
6 11
710
8 18
9 18
10 22
11
Model and Serial Numbers
Surface Unit Controls
Surface Unit "ON"
Indicator Lights
Oven Temp (Clean) Control
Oven Set (Clean) Control
Oven Cycling Light
Automatic Oven Timer',
Clock and Minute Timer
Door Locked Light
Oven Cleaning Light
Plug-In Surface Units
Chrome Trim Rings (4) and
Porcelain EnamelDrip Pans (4) 18, 22
Explained
Feature Index on page
Oven Vent Duct (Located under
12 Iright rear surface unit.,) 21
i
I3 ]Oven Interior Light (Comes on
automatically when door is opened.) 21
iI
14 1Oven Light Switch i 1
15 IBroi! Unit 16
16 Bake Unit (May be lifted gently
for wiping oven floor',.) 12
17 LOven Shelves (1 straight, 1 offset) t i
!8 IOven Shelf Suppolls 11
i
Broiler Pan and Rack (Do not
19 Iclea n in Self-Clean oven_) 16
* "G" in model number indicates black glass door.

FeaCures of Your Range
Explained
Feature Index on page
l Model and Serial Numbers 2
2 Surface Unit Controls 7
Surfhce Unit "ON"
3 Indicator Light 7
4 Oven Temp Control 12
5 Oven Set Control 12
6 Oven Cycling Light i1
Automatic Oven Timer,
7 Clock and Minute Timer I0
8 Plug-in Surface Units 22
9 Chrome Drip Pans (4) 22
10 Oven Vent Duct (Located under
right rear surface unit,) 21
Oven Interior Light (Comes on
11 automatically when door" is opened) 21
t2 Oven Light Switch I 1
13 Broil Unit 16
Bake Unit (May be lifted gently
14 for wiping oven floor,) !2
15 Oven Shelves 11
16 Oven Shelf Supports 11
Removable Aluminum Foil 20
17 Oven Bottom Liner'
18 Broiler Pan and Rack 16
*"G" in model number indicates black glass door.
Model JDC26G* with Continuous-Cleaning Oven
Model JDS26G*

Surface Cooki g
See Surface Cooldng Chart on pages 8-9.
_finite Heat Controls
"four' surface units and controls are
designed to give you an infinite HI
choice of heat settings for' surface
unit cooking_ IVIED
At HIGH position, there is a slight HI
detent so control "clicks" at this
position; "click" on HIGH marks MED
the highest setting; the lowest
setting is between the words
LOW and OFE In a quiet kitchen
you may hear slight "clicking" LOW
sounds during cooking, indicating
heat settings selected are being
maintained. WM
Switching heats to higher settings
always shows a quicker change than
switching to lower settings.
How to Set the Controls
Cooking Guide
for Using Heats
Quick start for cooking;
bring water to boil.
Fast fry, pan broil; maintain
fast boil on large amount of
food.
Saute and brown; maintain
slow boil on large amount
of food.
Cook after starting at
HIGH; cook with little
water' in covered pan.
Steam rice, cereal; maintain
serving temperature of most
foods_
NOTE:
I_ At HIGH, MED HI, never leave
food unattended. Boilovers cause
smoking; greasy spi!lovers may
catch fire.
2. At WARM, LOW, melt
chocolate, butter on small unit..
Step 1: Grasp control knob and
push in, ,
Step 2: Turn either clockwise or
counterclockwise to desired heat
setting.
Be sure you turn control to OFF
when you finish cooking, An
indicator light will glow when ANY
heat on any surface unit is on.
Home Cannh g
Canning should be done on
cooking top only.
In surface cooking of foods other
than canning, the use of large-
diameter cookware (extending more
than 1-inch beyond edge of trim ring)
is not recommended. However, when
canning with water-bath or pressure
canner, large-diameter cookware
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 OTHER LARGE DIAMETER
COOKWARE 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
heating units
Observe the following points
in canning:
i, Bring water to boil on HIGH
heat, then after boiling has begun,
adjust heat to lowest setting to
maintain boil (saves energy 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
cookware for good canning results..
3. Fiat-bottomed canners give best
canning results. Be sum bottom of
canner is flat or slight indentation
fits snugly over surface unit.
Canners with flanged or' rippled
bottoms (often found in enamelware)
are not recommended.
RIGHT WRONG
4. When canning, use recipes flora
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 Agricultu re
Extension Service_
5. in following the recipes,
remember that canning is a process
that generates large amounts of
steam,. Be careful while canning to
prevent burns from steam or heat,.
NOTE: If your range is being
operated on low power (voltage),
canning may take longer than
expected, even though directions
have been carefully followed The
process may be improved by:
(i) using a pressure canner; and
(2) for fastest heating of large
water quantities, begin with HOT
tap water' and cover canner with lid.

Surface CooMng Chart
Cookware tips
1. Use medium- or heavy-weight
cookware Aluminum cookwate
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 evenly if not
combined with other metals,
Use non-stick or' coated metal
cookware,, Fiat ground pyroceram
saucepans or skillets coated on the
bottom with aluminum generally
cook evenly_ Use glass saucepans
with heat-spreading trivets
available for that pmpose_
2, To conserve the most cooking
energy, pans should be flat on the
bottom, have straight sides and tight
fitting lids. Match size of saucepan
to size of surface unit_ A pan that
extends more than l" beyond the edge
of the trim ring or drip pan traps
heat which causes "crazing" (fine
haMine cracks) on porcelain drip
pans, and discoloration ranging
from blue to dark gray on chrome
trim rings and drip pans and
stainless steel cooktops,
Directions and Setting Setting to Complete
Food Cookware to Start Cooking Cooking Comments
Cereal
Cornmeal grits, Covered HI In covered pan bring LOW or WM, then add Cereals bubble and expand as
oatmeal Saucepan water to boil before adding cereal. Finish timing they cook; use large enough
cereal according to package saucepan to prevent boilover
directions.
Cocoa Uncovered HI. Stir together water or MED, to cook I or 2 rain Milk boils over rapidly Watch as
Saucepan milk, cocoa ingredients to completely blend boiling point approaches
Bring just to a boil. ingredients,
Coffee Percolator HI At first perk, switch LOW to maintain gentle Percolalc 8 to 10min for 8
heat to LOW. but steady perk. i cups, less for fewer cups.
Eggs
Cooked in shell
Fried sunny-side-up
Fried over easy
Poached
Scrambled or omelets
Fruits
Meats, Poultry
Braised: Pot roasts of
Oeef, lamb or veal;
_orksteaks and
:hops
PanJded: I:ender
:hops; thin steaks up
:o -gqn.; minute
_teaks; hamburgers;
franks and sausage;
:hin fish fillets
Covered
Saucepan
Covered
Skillet
HI Cover eggs with cool
water Cover pan, cook
until steaming
MED HI Melt butter, add
eggs and cover skillet
HI Melt butter
LOW Cook only 3 to 4
min for soft cooked; 15
rain for hard cooked
Continue cooking at MED
HI until whites are just set,
about 3 to 5 rain
LOW_then add eggs
When bottom of eggs
have just set. carefully
turn over to cook other
side
LOW Carefully add eggs
Cook uncovered about 5
min at MED HI
MED Add egg mixture
Cook_ stirring to desired
doneness
LOW. Stir occasionally
and check for sticking
Uncovered
Skillet
Covered
Skillet
Uncovered
Skillet
Covered
Saucepan
H1 tn covered pan bring
water to a bolt
HI. Heat butter until Iight
golden in color
Ht In covered pan bring
fruit and water to boil
Covered HI Melt fat, then add meat
Skillet Switch to MED HI to
brown meat Add water or
other liquid
HI Preheat skillet then
grease lightly
Uncovered
Skillet
LOW Simmer until fork
tender
MED HI or MED Brown
and cook mdesired
doneness, turning over
as needed
If you do not cover skilleL baste
eggs with fat to cook tops evenly
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.
Fresh fruit: Use *Ato Vzcup water
per pound of fruit
Dried froit: Use water as package
directs rime 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
liming: Steaks I to 2-in : f to
2 hrs Beef Stew: 2to 3 hrs
Pot Roast: 2 V2to 4 hrs
Pan frying is best for thin steaks
and chops If rare is desired, pre-
heat skillet before adding meat

3. Deep Fat Frying. Do not overfill
kettle with fat that may spill over
when adding food, Frosty foods
bubble vigorously, Watch foods
frying at HIGH temperatures and
keep range and hood clean fl_om
accumulated grease
RIGHT
\1_- NOT
OVER !"
WRONG
Setting to Complete
Food Cooking Comments
Fried Chicken
!_anbroiled bacon
Sauteed: Less tender
thin steaks (chuck.
round, etc ); liver;
thick or whole fish
Simmered or stewed
meat; chicken; corned
beef; smoked pork;
stewing beef; tongue;
etc.
Directions and Setting
Cookware to Start Cooking
Covered H1 Melt fat Switch to MED
Skillet HI to brown chicken
Uncovered H1 In cold skillet arrange
Skillet bacon slices Cook just
until starting to sizzle
Covered HI Melt fat Switch to MED
Skillet to brown slowly
HI Cover meat with water
and cover pan or kettle
Cook until steaming
Covered
Dutch Oven.
Kettle or
Large
Saucepan
Melting chocolate, Small
butter; Covered
marshmallows Saucepan
Use small
surface unit
Pancakes or Skillet or
French toast Griddle
Pasta
Noodles or spaghetti Covered
Large kettle
or Pot
Pressure Cooking Pressure
Cooker or
Canner
Uncovered
Saucepan
Puddings, Sauces,
Candles, Frostings
Vegetables
Fresh
Frozen
LOW Cover skillet and
cook unti! tender
Uncover last few minutes
MED HI Cook, turning
over as needed
LOW Cover and cook
until tender
lOW Cook until fork
tender (Water should
slowly boil) For very large
loads medium heat may
be needed.
For crisp dry chicken, cover only
after switching to LOW for 10
rain Uncm, er _'mdcook turning
occasionally I0 to 20 rain
A more attention-free method
is to start and cook at MED
Meat may be breaded or mari-
nated in sauce before frying
Add salt or other seasoning
before cooking if meat has not
been smoked or otherwise
cured
Sauteed: Onions;
green peppers; mush-
rooms; celery; etc.
Rice and G_its
WM Allow 10to 15rain to
melt through Stir to
smooth
MED HI Heat skillet 8 to
lOmin Grease lightly.
HI In covered kettle, bring
salted water to aboil,
uncover and add pasta
slowly so boiling does not
stop
HI Heat until first jiggle is
heard
HI Bringjustto boil
When melting marshmallows, add
milk or water
Cook 2 to 3 min per side _lhick batter takes slightly longer
time Turn over pancakes when
bubbles rise to surface.
MED HI Cook uncovered Use large enough kettle to pro-
until tender For large vent believer l_asta doubles in
amounts HI m;_ybe size when cooked
needed to keep water at
rolling boil throughout [
entire cooking time. I
MED HI for foods cooking Cooker should jiggle 2 to 3 times
10min or less MED for per minute
ibods over 10rain,
LOW To finish cooking Stir frequently to prevent
sticking
Covered
Saucepan
Covered
Saucepan
Uncovered
Skillet
HI Measure _Ato t-in
water in saucepan Add
salt and prepared vege-
table In cm,ered saucepan
bring toboil
Ht Measure water and salt
as above Add frozen block
of vegetable In covered
saucepan bring toboil
HI In skillet melt fat
MED Cook Mb 10to 30
more min, depending on
tenderness of vegetabIe
LOW Cook according to
time on package
MED Addvegetable
Cook untildesired ten-
derness is reached.
Uncovered pan requires more
water and longer time
Break up or stir as needed while
cooking
Turn over or stir vegetable as
necessary for even brmvning
Covered
Saucepan HI Bring salted water to a WM Cover and cook boil according to time T_'iples in volume after cooking
Time at WM Rice: 1cup rice and
2 cups water--25 rains Grits: l
cup grits and 4 cups water--40
rain.
9

Automatic '[ mer and C ock
Conventional qime Center
TO SET THE CONVENTIONAL
CLOCK, push in the center knob of
the Minute Timer and turn the clock
hands to the correct time. (The
Minute Timer pointer will move
also, so after setting the clock, let
the knob out and turn the pointer
clockwise to OFF.)
The Minute Timer has been combined
with the conventional clock Use it
to time all your precise cooking
operations. You'll recognize it as the
pointer which is different in color
and shape than the clock hands.
TO SET THE MINUTE TIMER,
turn the center knob counter-
clockwise, without pushing in, until
pointer reaches number of minutes
you wish to time° (Minutes are
marked, up to 60, in the center ring
on the clock,,) At the end of the set
time, a buzzer sounds to tell you
time is up. Turn knob, without
pushing h_, until pointer reaches
OFF and buzzer stops°
Digital _me Center
TO SET THE DIGITAL CLOCK
ON MODEL JDP36G, push in the
center knob of the Minute Timer and
turn knob in either direction to set
clock numerals to the correct time
(The Minute Timer is the large dial
to the left of the digital clock ) After
setting the clock, let the knob out,
and turn the Minute Timer pointer
to OFE
TO SET THE MINUTE TIMER,
turn the center knob clockwise,
without pushing in, until pointer
reaches number of minutes you wish
to time (up to 60)
Time Bake Uses
Automatic Timer
Using Automatic Timer, you can
TIME BAKE with the oven starting
immediately and turning off at the
Stop Time set or you can set both
Start and Stop dials to automatically
start and stop oven at a later time of
day_ It takes the worry out of not
being home to start or stop the oven
Setting the dials for TIME BAKE is
explained in detail on page 12
Self-Clean Uses
Automatic 'Hmer
The self-cleaning function on Model
JDP36G uses the Automatic Timer
to set the length of time needed to
clean, whether you wish to clean
immediately or delay the cleaning..
By setting the Start and/or Stop
dials, you may choose to begin
immediately or clean at low energy
times during the night. Full
explanations of setting the Start
and Stop dials for' self-cleaning
are described on pages 18 and 19,
Questions and Answers
Q. How can Iuse my Minute
Timer to make my surface
cooking easier?
A. Your Minute Timer will help time
total cooking which includes time to
boil food and change temperatures,
Do not judge cooking time by visible
steam only_ Food will cook in
covered containers even though
you can't see any steam
Q. Must the Clock be set on
correct time of day when Iwish
to use the Automatic Timer for
baking?
A. Yes, if you wish to set the Start or
Stop dials to turn on and off at set
times during timed functions
Q. Can Iuse the Minute Timer
during oven cooking?
A. The Minute Timer can be used
during any cooking functiom The
Automatic Timeis (Start and Stop
dials) are used with TIME BAKE
and SELF-CLEAN functions
Q. Can I change the clock while
I'm Time Cooking in the oven?
A. No. The clock cannot be changed
during any program that uses the
oven timer You must either' stop
those programs or wait until they
are finished before changing time
I0

Using Your Oven
Before Using Mmr Oven
1. Look at the controls Be sure
you understand how to set them
properly Read over the directions
for the Automatic Oven Timer so
you understand its use with the
controls
2. Check oven interior Look at
the shelves, Take a practice run at
removing and replacing them
properly, to give sure, sturdy
support
3. Read over information and tips
that follow
4. Keep this book handy so you can
refer to it, especially during the
first weeks of getting acquainted
with your range_
Ush g Fail Correctly
Oven CooMng
if you wish to use foil to catch
possible spillovers, cut a piece of
foil slightly larger than the pan and
turn up the edges. Place the foi! on
the oven shelf below the pan.
NEVER COVER AN ENTIRE
OVEN SHELF WITH FOIL
AND, UNLESS YOU HAVE A
CONTINUOUS-CLEANING
OVEN, NEVER COVER THE
ENTIRE OVEN BOTTOM WITH
FOILo The foil can obstruct normal
heat flow, cause cooking failures,
and damage oven interior_
Oven Controls
The controls for the oven are
marked OVEN TEMP and OVEN
SE% OVEN SET has settings for
BAKE, TIME BAKE, BROIL and
OFE and on some models, CLEAN
When you turn the knob to the
desired setting, the proper heating
units are then activated for that
operation..
OVEN TEMP maintains the
temperature you set fl'om WARM
to BROIL
Oven Cycling Light glows until
oven reaches selected temperature,
then goes off and on with oven unit
during cooking, PREHEATING
oven, even to high temperature
settings, is speedy--rarely more
than I0 minutes Preheat oven only
when necessary Most fbods will
cook satisfactorily without
preheating If you find preheating
is necessary, keep an eye on the
indicator light and put fbod in the
oven promptly after light goes out
tna_x_ n
Marker !
Oven TempSe_ng tot Non'r_a|Cooking
IMPORTANT: For normal
cooking, line up the desired
temperature (marked on the outer
edge of the control knob) with the
index marker located immediately
above the control.
For CLEAN, rotate the knob to the
right until "CLEAN" is pointing
up, toward Index Marker. When
position is reached, knob should
snap into position.
Oven Light
The light comes on automatically
when the door is opened Use
switch on control panel to turn light
on and off when door is closed
Oven Shelves
The shelves are designed with stop
locks, so when placed correctly on
shelf supports, they (a) stop before
coming completely out of oven,
and (b) do not tilt when removing
or placing food on them. Models
JDS26G and .lDC26G have two
straight shelves; Model .IDP36G
has one straight shelf and one
offset shelf
TO REMOVE shelf from the oven,
pull it forward until it stops; then
tilt up the front edge and pull the
shelfalt the way out, Be certain the
shelf is cool before touching.
TO REPLACE shelf in oven, guide
rear corners of shelf over shelf
supports, tilting up front edge until
shelf clears stop locks above supports,
Then push shelf to rear of oven.
Shelf Positions
I
The oven has four shelf supports_
A (bottom), B, C and D (top).
Shelf positions for cooking food
are suggested on Baking, Roasting
and Broiling pages,.
Offset Shelf (ModelJDP36G)
This shetfis provided for use in
shelf position A to prevent contact
with deep Self-Clean Oven door
when sliding in and out,. It may also
be used in shelf position D Always
install with offset placed upward and
shelf stop placed toward rear.
Caution: in Model JDP36G, never
use straight shelf in position A.

How to Bake and Bake
See Baking Chart on pages 14 and 15.
When cooking a food for the first
time in your new oven, use the
time given on recipes as a guide.
Oven thermostats may "drift" from
the factory setting over the years,
and 5- to 10-minute differences in
timing between an old and new
oven are not unusual° Your new
oven has been set correctly at the
factory and is more likely to be
accurate than the oven it replaced,
How to Set Your Range
for Barfing
1. Place food in oven, being sure to
leave about t" between pans and
oven walls for good circulation of
heat. Close oven door, and avoid
flequent door openings during bak-
ing to prevent undesirable results.
How to Thue Bake
The oven timer controls are
designed to turn the oven on and
off automatically at specific times
you want baking to start and stop
Your 'Time Bake options:
Immediate Start & Automatic Stop.
Oven turns on right away and turns
off automatically at your preset
stop time_
Delay Start & Stop. Oven auto-
matically turns on later at your
preset start time and turns off'at
your preset stop time
Remember when setting stop time
that time-baked foods will continue
cooking after' the oven turns off.
How to Set Immediate Start
&Automatic Stop
Before beginning, make sure the
range clock shows the correct
time of day.
2. Turn OVEN TEMP knob to
temperature on recipe or Baking
Char% and OVEN SET knob to
BAKE.
3. Check food for doneness at
minimum time on recipe. Cook
longer' if necessary. Switch off
heat and remove foods.
1. To set Stop Time, push in knob
on Stop dial and turn pointer to
time you want oven to turn off; for
example, 6:00. The Start dial should
be at the same position as the time
of day on clock.
2. Turn OVEN TEMP knob to
desired oven temperature; for
example, 250°. Turn OVEN SET
knob to TIME BAKE
How to Set Delay Start & Stop
1. To set Start Time, push in knob
on Start dial and turn pointer to
time you want oven to turn on; for
example, 3:30
2. To set Stop Time, push in knob
on Stop dial and turn pointer to
time you want oven to turn off; for
example, 6:00 This means your
recipe called for2% hours of
baking time_
NOTE: Time on Stop dial must be
later than time shown on range clock
and Star_ dial,
3. Turn OVEN TEMP knob to desired
temperature qtirn OVEN SET knob
to TIME BAKE,,
Place food in oven, close the door
and the oven will be turned on and
off automatically at the times you
have set, Turn OVEN SET to OFF
and remove food from oven.
12

How to Roast
See Roasting Chart on t_ge 15.
Roasting 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 When
roasting, it is not necessary to
sear, baste, cover, or add water
to your meat
Roasting is really a baking
procedure used for meats Therefore,
oven controls are set to BAKE or
TIME BAKE
Roasting is easy, ,just follow these
steps:
Step 1: Check weight of meat, and
place, fat side up, on roasting rack
in a shallow pan (Broiler pan with
rack is a good pan for this..) Line
broiler pan with aluminum foil when
using pan for marinating, cooking
with fruits, cooking heavily cured
meats, or for basting food during
cooking Avoid spilling these
materials on oven liner or dooL
Step 2: Place in oven on shelf in
A or B position No preheating is
necessary
Step 3: Turn OVEN TEMP to 325 °
and OVEN SET to BAKE. (Small
poultry may be cooked at 375° for
best browning.) You may hear a
slight clicking sound indicating the
oven is working properly
Step 4: Most meats continue to
cook slightly while standing after
being removed from the oven For
rare or medium internal doneness,
if meat is to stand I0-20 minutes
while making gravy or for easier
carving, you may wish to remove
meat from oven when internal
temperature is 5-10°E below
temperature suggested on chart
If no standing is planned, cook
meat to suggested temperature on
chart on page 15
NOTE: You may wish to use TIME
BAKE as described on preceding
page to turn oven on and off
automatically
Remember that food will
continue to cook in the hot oven
and therefore should be removed
when the desired internal
temperature has been reached
For Frozen Roasts
o Frozen roasts of beef, pork,
lamb, etc_, can be started without
thawing, but allow 10-25 minutes
per pound additional time (10 mino
per pound for roasts under 5 pounds,
more time for larger roastsL
o 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
Questions & 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 on
Roasting Chart on page 15_For'
roasts over 8 Ibs,, cooked at 300 °
with reduced time, check with
thermometer' at half-hour intervals
after half the 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 from oven Be sure
to cut across the grain of the meal
Q. Do I need to preheat my
oven each time I cook a roast
or poultry?
A. It is rarely necessary to preheat
your oven, 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 aturkey?
A. Sealing the foil will steam the
meat° Leaving it unsealed allows the
air to circulate and brown the meat
13

Baking Chart
Baldng
1. Aluminum pans conduct heat
quicldy_ For most conventional
baking, light shiny finishes give
best results because they help
pxevent overbrowning in the time
it takes for heat to cook the center
areas, Dull (satin-finish) bottom
surfaces of pans are recommended
for cake pans and pie plates to be
sure those areas brown completely,
2. Dark or non-shiny finishes, also
glass and pyroceram, generally
absorb heat which may result in
dry, crisp crusts_ Reduce oven heat
25 ° if lighter crusts are desired.
Preheat cast iron for baking some
foods for rapid browning when
food is added.
3. Preheating the oven is not always
necessary, especially for foods
which cook longer than 30 to 40
minutes, For' food 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 save energy,
Food
Bread
Biscuits (*&-in thick)
Coffee cake
Corn bread or muffins
Gingerbread
Muffins
Popovers
Quick loaf bread
Yeast bread (2 loaves)
Plain rolls
Sweet rolls
Cakes
(without shortening)
Angel food
Jelly roll
Sponge ............
Cakes
Bundt cakes
Cupcakes
Fruit cakes
Layer
Layer, chocolate
Loaf
Cookies
Brownies
Drop
Refrigerator
Rolled or sliced
Fruits,
Other Desserts
Baked apples
Custard
Puddings, rice and
custard
*In Model JDP36G, shelf
Cookware
Shiny Cookie Sheet
Shiny Metal Pan with
satin-finish bottom
Cast Iron or Glass
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Muffin Pans
Deep Glass or Cast Iron Cups
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans
Shiny Oblong or Muffin Pans
Shelf
Positions*
B,C
B,A
B
B
A,B
B
B
A B
A_B
Oven Time,
Temperature Minutes Comments
400_-475 ° 15-20
350°-400 ° 20-30
400°-450 ° 20-40
350 ° 45-55
400°-425 ° 20-30
375_ 45-60
350°-375 ° 45-60
275°-425 ° 45-60
375°-425 ° 10-25
Canned refrigerated biscuits take2-4 rain
less time
Preheat cast iron pan for crisp crust
Decrease about 5 rain. for muffin mix.
Or bake at 450 ° for 25 rain , then at 3500
for t0-15rain
Dark metal or giass give deepest
browning
For thin rolls, Shelf B may be used
Shiny Oblong or M.u.ffi..nPans B, A
Aluminum _be Pan A
Metal Jelly Ro!l Pan B
Metal or Ceramic Pan A
Metal or Ceramic Pan A, B
Shiny Meta! Muffin Pans B
Metal or Glass Loaf or A, B
Tube Pan
Shiny Metal Pan with B
satin-finish bottom
Shiny Metal Pan with B
satin-finish bottom
Metal or Glass Loaf Pans B
Metal or Glass Pans B, C
Cookie Sheet B_C
Cookie Sheet B, C
Cookie Sheet B, C
................... ,.................... I
Glass or Meta[ A, B C
Glass Custard Cups or B
Casserole (set in pan of
hot water)
Glass Custard Cups or B
Casserole
_osition A is recommended for offset shelf only
350°-375 o
325°-375 °
375°-400 °
3250-3500
325°-350 °
350o.375 o
2750-300=
350°-375 °
350_375 °
350 °
325°-350 °
350°.400 °
400°-425 °
375°-400 o
20-30
30-55
I0-15
45-60
45-65
20-25
2.4 hrs
20-35
25-30
40-60
25-35
10-20
6-12
7-12
3500-400 ° 30-60
300°-350 ° 30-60
3250 50-90
For thin mils, Shelf B may be used.
l_vo piece pan is convenient
Line pan with waxed paper
Paper liners produce more moist crusts
Use 300 _and Shelf B for small or
individual cakes
Bar cookies from mix use same time.
Use Shelf C and increase temp 25-50 °
for more browning
Reduce temp to 300 ° for large custard
Cook bread or rice pudding with
custard base 80 to 90 minutes
14

gak rag Chart (continued)
Sllelf Time,
Cookware Posiiions* Minutes Comments
Food
Pies
Frozen
Meringue
One crust
Two crust
Pastry Shelf
Miscellaneous
Baked potatoes
Scalloped dishes
Souffles
Foil Pan on Cookie Sheet
Spread to crust edges
Glass or Satin-finish Metal
Gtass or Satinqinish Metal
Glass or Satin-finlsh Metal
Set on Oven Shelf
Glass or Metal
Glass
A
B.A
A,B
B
B
A,B,C
A,B,C
B
Oven
.... Temperature ..........
400°-425 `'
325°.350 °
400°.425 °
400o.425 ,'
450 °
325o.400 °
325°-375 °
300°-350 °
45-70
15÷25
45-60
40-60
12-15
60-90
30-60
30q5
Large pies use 400 ° and increase
time
To quickly brown meringue use 400 °
for 8-10 rain
Custard fillings require lower letup,
longer time
Increase time for large amount or
size
*In Model JDP36G. shelf position A is recommended for offset shelf onty
Roasting Chart
Roasting
1. Position oven shelf at B for
small-size roasts (3 to 7 Ibs) and
at A for' larger roasts,,
2. Place meat fat-side-up or poultry
breast-side-up on broiler pan or
other shallow pan with trivet, Do
not cover. Do not stuff poultry until
just before roasting. Use meat
thermometer for' most accurate
doneness, (Do not place
thermometer in stuffing.)
3. Remove fat and drippings as
necessary., Baste as desired,
4. Standing time recommended
for roasts is 10 to 20 mira to allow
roast to firm up and make it easier
to carve, Internal temperature will
rise about 5°to 10" to compensate
for temperature rise. If' desired,
remove roast from oven at 5" to 10°
less than temperature on chart,
5. Frozen roasts can be conven-
tionally roasted by adding t0 to 25
min per pound more time than
given in chart for refrigerated, (10
min, per lh, for roasts under' 5-1bs.)
Defrost poultry before roasting°
1:vpe
Vleat
Tender cuts; rib. high quality
sirloin tip, rump or top round*
Oven
Temperature Doneness
........ 4....... ! '' '
325 _ Rare:
Medium:
Welt Done:
Approximate Roasting Time
in Minutes per Pound
3 to 5-1bs 6 to 8-1bs.
24-30 18-22
30-35 22-25
35-45 28-33
Lamb Leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork toin, rib or shoulder*
Ham. pre-cooked
Ham, raw
*For boneless rolled roasts over 6-in
thick, add 5 to 10rain per ib
to times given above
Poultry
Chicken or Duck
Chicken pieces
Turkey
325 °
325 °
325 *
325 °
325 *
_are:
Medium:
Welt Done:
Well Done:
Well Done:
ro Warm:
Well Done:
21-25 20-23
25-30 24-28
30-35 28-33
35-45 30_0
35-45 30-40
10mins perlh(any weight)
Under l0-1bso 10to 15-fbs.
20-30 17-20
3 to 5-tbs.
................... i,
Over 5 Ibs_
325° Well Done:
375° Welt Done:
325 °Well Done:
Internal
Temperature °F
I30o-140 °
I50_q60"
I70°-185 o
I30°-140 °
I50%160 °
170°-185 °
1700-I80 o
170°-180 o
125°-!30 °
35-40 30-35
35-40
10to !5 Ibs, Over lSIbso
20-25 15-20
160 =
185°-I90 °
185°-_90 o
lnthigh:
185°-190 °
15

How to Broi
See Broiling Chart on Page 17.
Broiling is cooldng food by intense
radiant heat flom the upper unit in
the oven, Most fish and tender cuts
of meat can be broile& Follow
these steps to keep spattering and
smoking to a minimum.
Step i: If meat has fat or gristle near'
edge, cut vertical slashes through
both about 2" apart,. If desired, fat
may be trimmed, leaving layer
about 1/8" thick_
Step 2: Place meat on broiler rack
in broiler pan which comes with
range. Always use rack so fat drips
into broiler pan; otherwise juices
may become hot enough to catch
fire Aluminum foil may be used to
line broiler pan and rack But, be
CER'IAIN to cut opening in foil, to
correspond with holes in the rack
so fat drips into pan below
Step 3: Position shelf on
recommended shelf position as
suggested on Broiling Chart on
page 1Z Most broiling is done on
C position, but if your range is
connected to 208 volts, you may
wish to use higher position_
Step 4: Leave door' ajar a few
inches, The door stays open by
itself, yet the proper' temperature
is maintained in the oven_
Step 5: Turn both OVEN TEMP
and OVEN SET knobs to BROIL.
Pre-heating units is not necessary_
(See notes on Broiling Chart.)
Step 6: Turn food only once during
cooking° Time foods for first side
as on Broiling Chart
Turn food, then use times given for
second side as a guide to preferzed
doneness_ (Where two thicknesses
and times are given together, use
first times given for thinnest food_ )
Step 7: Turn OVEN SET knob to
OFE Serve food immediately, and
leave pan outside oven to cool
during meal for easiest cleaning.
Questions & Answers
Q. Should Ileave the door ajar
when broiling chicken?
A. No, The door should be closed
when cooking chicken, and shelf
position "A" is recommended..
Q. When broiling, is it necessary
to always use a rack in the pan?
A. Yes. Using the rack suspends
the meat over the pan. As the meat
cooks, the juices fall into the pan,
thus keeping meat dryer° Juices
are protected by the rack and stay
cooler; thus preventing excessive
spatter and smoking
Q. May I use aluminum foil to
line the broiler pan and rack?
A° Yes, if you mold foil thoroughly
to broiler rack, slitting it to conform
to holes in rack_ Slits permit proper
drainage of meat juices into broiler
pan, minimizing smoking and
spattering and preventing possibility
of fire from overheated drippings.
Do not place asheet of foil on the
oven shelfo To do so may result in
improperly cooked food and
possible damage to oven finish.
Q. Should I salt the meat before
broiling?
A. No_ Salt draws out the juices
and allows them to evaporate_
Always salt after cooking. Turn
meat with tongs; piercing meat
with a fork also allows juices to
escape. When broiling poultry
or fish, brush each side often
with butter
Q. Why are my meats not turning
out as brown as they should?
A. In some areas, the power
(voltage) to the range may be low
In these cases, preheat the broil
unit for 10 minutes before placing
broiler pan with food in oven_
Check to see if you are using the
recommended shelf position. Broil
for longest period of time indicated
in the Broil Chart in this book.
Turn food only once during
broiling.
Q. Do I need to grease my broiler
rack to prevent meat from
sticking?
A. No. The broiler rack is designed
to reflect broiler heat, thus keeping
the surface cool enough to prevent
meat sticking to the surface_
i6

Broiling Chart
BroNng
1. Always use broiler pan and rock
that came with your range. It is
designed to minimize smoking and
spattering by trapping juices in the
shielded lower part of the pan.
2. Oven door should be be ajar
for most foods; there is a special
position on door which holds door
open correctly
3, For steaks and chops, slash fat
evenly around outside edges of meat.
To slash, cut crosswise through
outer fat surface just to the edge of
the meat, Use tongs to turn meat
over to prevent piercing meat and
losing juices_
4. If desired, marinate meats or
chicken before broiling Or, brush
with barbecue sauce last 5 to 10
minutes onlyo
5, When arranging food on pan,
do not let fatty edges hang over
sides, which could soil oven with
dripping fat,
6. Broiler does not need to be pre-
heated However; tbr very thin
foods or to increase browning,
preheat if desired_
7. Frozen Steaks can be conven-
tionally broiled by positioning oven
shelf at next lowest shelf position
and increasing cooking time given
in this chart 1tA times per side,
8. If your range is connected to 208
volts, rare steaks may be broiled by
preheating broil heater and moving
oven shelf one position higher,
Quantity
and/or
_ood Ihiekness
Bacon l/.,-lh (about 8
thin slices)
Ground Beef Mb (4 patties)
Welt done l/: to _._-in thick
Beef Steaks
Rare 1 inch thick
Medium (1-I Yzlbs )
Well Done
Rare 1½-in thick
Medium (2-2 IA[bs )
Well Done
Chicken
Bakery Products
Bread (Toast) or
Toaster Pastries
English Muffins
Lobster tails
6 to 8-oz each)
Fish
Ham slices
(precooked)
Pork chops
We!! Done
Lamb chops
Medium
Welt Done
Medium
Wel! Done
Wieners and similar
_recooked sausages,
bratwurst
Shelf First Side
Position* Time, Minutes
C 3½
Second Side
Time_ Minutes
3½
7 4-5
Comments
Arrange in single layer
Space evenly
Up to 8 patties take about same time
C
C
C
C
C
C
7
9
13
10
15
25
7
9
[3
7-8
14-16
20-25
Steaks less than l-in cook through
belbre browning Pan frying is
recommended
Slash fat
*In Model JDP36G. shelf
1whole
(2 to 2 Vzdbs ).
split lengthwise
2-4 slices
1pkg (2)
2-split
2-4
f-tb fillets tAto
Y2-in thick
1-in thick
2 (½ inch)
2 (l-in thick)
about ! [b
2(1 inch)
about 10-12 oz
2 ( 1Y:inch)
about 1 lb
t-lb pkg (lO)
C
C
B
C
B
C
B
c
c
c
B
c
35
I Y-,_2
3-4
t3-16
I0-15
½
Do not
turn
over
5 5
8 8
I0 10
I3 13
Reduce times about 5-10min per side
for cut-up chicken Brush each side with
melted butter Broil with skin side down firs
and broil with door closed
Space evenly Place English muffins
cut-side-up and brush with butter, if
desired
Cut through back of shell. Spread
open Brush with melted butter
before and after half time
Handle and turn very carefully
Brush with lemon butter before and
during cooking if desired Preheat
broiler to increase browning
Increase times 5-10 rain per side
for ! ½-in thick or home cured
Slash fat
_osition Ais recommended for offset shelf only
8
I0
10
17
4-7
I0
4-6
12-14
Slash fat
6 1-2 If desired, split sausages in half
lengthwise into 5 to 6-in pieces
17

Operating the SdfoCHean g Oven (ModelaDt'36G)
Recommended Cleaning Time:
Moderate Soil--2 hours
(thin spills and light spatter)
Heavy Soil--3 hours
(heavy, greasy spills and spatter)
Before Setting Oven
Controls, Check These
Things:
Step 1: Remove broiler pan, broiler
rack and other" cookware from the
oven, (Oven shelves may be left in
oven. However, they may become
gray after-several cleanings,) Make
sure there's nothing on the right rear
surface unit over the oven vent,
Step 2: Wipe up heavy soil on oven
bottom.,
, ?
A. Oven Front Frame
B. Oven Door Gasket
C. Openings in Door
D. Oven Light
Step 3: Clean spatters or spills on
oven front frame (A) and oven door
outside gasket (B) with a dampened
cloth,. Polish with adry cloth° Do
not clean gasket (B). Do not allow
water to run down through openings
in top of door (C) Never use a
commercial oven cleaner in or
around self:cleaning oven_
Step 4: 'The porcelain enamel drip
pans that came with your range can
be cleaned automatically in the
self-cleaning oven, but may
eventually change coloL Wipe off
boilovers that are not stuck on
before placing two pans on each
oven shelf.
Stagger pans as shown above_
Do not stack them or place them
on bottom of oven
Step 5: Close oven door and make
sure oven light (D) is off.
Caution: Chrome trim rings around
the surface units should never be
cleaned in the self-cleaning oven,
Neither should reflector pans of
foil or' shiny chrome,.
How to Set Oven
for Cleanh g
Step 1: Turn OVEN TEMP and
OVEN SET knobs to BROIL and
preheat oven for five minutes.
Step 2: Turn OVEN TEMP and
OVEN SET knobs to CLEAN.
Step 3: Set the automatic oven
timer:
oMake sure both the range clock
and the STAI_I dial show the
correct time of day_
oDecide on cleaning hours
necessary--two hours for' moderate
soil or' three hours for heavy soil_
o Add these hours to present time
ofday, then push in and turn STOP
(CLEAN) dial clockwise to desired
time_ This automatically locks the
door, and the CLEANING light
will come on._
In about 20 minutes the LOCKED
Light glows, indicating oven is hot
and door' cannot be opened.
Oven door and window get hot
during self:cleaning DO N(_Tf
'TOUCH_
NOTE: If you wish to start and
stop cleaning at alater time than
shown on clock, push in and turn
START dial to time you wish to
start. Add the hours needed for
cleaning to this "start" time, then
push in and turn STOP (CLEAN)
dial to desired time_ Cleaning will
automatically start and stop at the
set times.
CAUTION: Theoven vent is :
located under the right rear:
surface unit. Do not use this unit::
during the Self-Cleaning Cycle. :
However; you may use the other:::
three units for cooking:: :
18

Cooldown
At the end of the cleaning time, the
CLEANING light goes out and the
heat turns off, The oven is still too
hot to open As the oven cools,
oven temperature drops to
approximately 550°E (about an
hour later); then the LOCKED
light goes out The cleaning
process is over, You may now open
the oven door'.
FoR owThese Steps after
Senf-aeaning
Step 1: When LOCKED light is
out, turn OVEN TEMP and OVEN
SET knobs to OFE
Step 2: Open oven door, and when
oven has completely cooled, wipe
out any ash in oven and drip pans,
Also wipe any slight soil from the
face of the oven and around the
inside door panel,
Questions & Answers
Q. What should I do if excessive
smoking occurs during cleaning?
A, This is caused by excessive soil
Switch the OVEN SET knob to
OFF Open windows to rid room of
smoke Allow the oven to cool for
at least one hour before opening
the door Wipe up the excess soil
and reset the clean cycle_
Q. Is the "crackling" sound
Ihear during cleaning normal?
A. Yes This is the sound of metal
heating and cooling It can be heard
during both the cooking and
cleaning functions,
Q. Why won't my oven clean
immediately even though I set
all the knobs correctly?
A. Check to be sure your START
dial is set to the same time as
RANGE CLOCK
Q. If my oven clock is not working,
can I still self-clean my oven?
A. No Your"automatic oven timer
uses the range clock to help start
and stop your self-cleaning cycle
Q, Can I clean the Woven Gasket
around the oven door?
A. No, this gasket is essential for
a good oven seal, Take care not to
rub, damage or move it,
Q. What causes the hair-like
lines on the enameled surface of
my oven?
A. This is a normal condition
resulting fiom heating and cooling
during cleaning These lines do not
affect how your oven performs,
Q. Should there be any odor during
the cleaning?
A, Yes° there may be aslight odor
during the first few cleaningso
Failure to wipe out excessive soil
might also cause an odor when
cleaning,
Q, My oven shelves have become
gray after several cleanings. Is
this normal?
A. Yes, After many cleanings, the
shelves may lose some luster and
discolor to a deep gray color
Q. Can Iuse commercial oven
cleaners on any part of my self-
cleaning oven?
A. No cleaners or coatings should
be used around any part of this
oven If you do use them and do not
wipe the oven absolutely clean, the
residue can scar the oven surface
and damage metal parts the next
time the oven is automatically
cleaned
Q. Why do I have ash left in my
oven after cleaning?
A. Some types of soil will leave
a deposit which is ash It can be
removed with a damp sponge or
cloth
Q, My oven shelves do not slide
easily. What is the matter?
A. After many cleanings, oven
shelves may become so clean they
do not slide easily If you wish
shelves to slide more easily,
dampen fingers with asmall
amount of cooking oil and rub
lightly over sides of shelf where
they contact shelf supports
19

How to care for your range
Proper care and cleaning are
important so your range will give
you efficient and satisfactory
service. Follow these directions
carefully in caring for' your range
to assure safe and proper
maintenance.
Porcelain Enamel Oven
Interior
Standard Oven Model JDS26G
and Self-Cleaning Oven Model
JDP36G--_he inside of the oven--
top, bottom, sides, back and inside
of the door--has a durable acid-
resistant porcelain enamel finish_
However, any acid food spilled
(such as fruit ,juice, tomato or
vinegar) should not be permitted
to remain on the finish._ Clean as
recommended in Cleaning Chart
on page 23. In addition, for Model
IDP36G, see "Operating the Sell'-
Cleaning Oven" on pages 18and 19.,
Continuous-Cleaning
Oven Interior
Model JDC26G--The inside of the
oven--top, bottom, sides, back and
inside of the door--are finished
with a ._pecial coating which
cannot be cleaned in the usual
manner with soap, detergents,
commercia! oven cleaners, coarse
abrasive pads or' coarse brushes,
Their use and/or the use of oven
sprays will cause permanent
damage..
The special coating is a porous
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 "tunnelsY This rough
finish tends to prevent grease
spatters from forming little beads
or droplets which run down the
side walls of a hard-surface oven
liner leaving unsighly streaks that
require hand cleaning Instead,
when spatter hits the porous finish
it is dispersed and is partially
absorbed. This dispersal action
increases the exposure of oven
soil to heated air, which results
in oxidation of soil. This finish
also reduces the visual effect
of residual soil
Soil may not disappear completely
and at some time after extended
usage, stains may appear. See "To
Clean the Continuous-Cleaning
Oven" at right to minimize this
eff_ct_
The special coating works best on
small amounts of spatter. It does
not work well with larger spills,
especially sugars, egg or dairy
mixtures For this reason, the oven
is equipped with a removable,
replaceable aluminum foil oven
bottom liner which protects the
porous finish on the bottom of the
oven flora spillovem
Spills on inside surface of the
oven door should be avoided.
The special coating is not used
on oven shelves. Sheives can be
taken to the sink for cleaning, and
can be cleaned with abrasive and
commercial oven cleaners outside
the oven to avoid damage to the
_pecial coating_
To Clean the
Cont inuous-Cleaning Oven:
1. Let range parts coot before
handling, It is recommended that
rubber gloves be worn when
cleaning range parts manually,
2. Remove all cooking utensils,
including the broiler pan and vack,_
3. Take shelves out of the oven and
clean them manually with scouring
pads, mild abrasives or commercial
oven cleaners, (Follow package
directions regarding use of gloves
and eye protection when using oven
cleaners,,)
4. Remove excess spills and
boilovers from the aluminum fbil
oven bottom liner before taking it
out of the oven so excess liquids
won't spill onto the porous finish
Then remove the aluminum foil
liner. (When cleaning or removing
the aluminum foil liner', lift the
bake unit up out of the way. )
If' the aluminum foil liner is soiled
beyond cleaning with damp cloth,
replace it. Using the old sheet as
a pattern, cut a new liner' from
regular heavy-weight aluminum foil
and place it on the oven bottom
Do not install aluminum foil on
or near' bake element_ Improper
installation of foil may result in a
risk of electric shock or fire_
20