GE JGAS24 Training manual

Gas Range
GE Appliances
Use and Care & Installation Guide
Safety Instructions....................2–5
Anti-Tip Device.............................2, 3, 18, 27
Operating Instructions, Tips
Aluminum Foil...........................6, 14–16, 18
Features ............................................................7
Flooring/Leveling...........................................6
Oven ........................................................10–17
Baking..................................................13, 14
Broiling, Broiling Guide....................16, 17
Oven Control .............................................11
Roasting......................................................15
Shelves ................................................11, 13
Surface Cooking.........................................8, 9
Control Settings...........................................8
Electric Ignition .......................................8, 9
Care and Cleaning....................18–23
Broiler Drawer...............................................21
Broiler Pan .............................................................22
Burner Assembly ........................................18–20
Cooktop..........................................................18
Oven Bottom..........................................21, 23
Oven Door......................................................22
Problem Solver...............................33
More questions ?…call
GE Answer Center® 800.626.2000
Installation Instructions....24–32
Anti-Tip Bracket............................................27
Dimensions and Clearances .....................24
Shutter Adjustment.....................................31
Consumer Services...................35
Appliance Registration..................................2
Important Phone Numbers........................35
Model and Serial Number Location...........2
Warranty ........................................Back Cover
Models: JGAS02 JGAS24

2
HELP US HELP YOU
—Do not store or use gasoline or other
flammable vapors and liquids in the vicinity
of this or any other appliance.
—WHAT TO DO IF YOU SMELL GAS
• Do not try to light any appliance.
• Do not touch any electrical switch; do not
use any phone in your building.
• Immediately call your gas supplier from a
neighbor’s phone. Follow the gas supplier’s
instructions.
• If you cannot reach your gas supplier, call
the fire department.
—Installation and service must be performed
by a qualified installer, service agency or
the gas supplier.
WARNING: If the information in this guide is not followed exactly, a fire or explosion may result
causing property damage, personal injury or death.
Read this guide carefully.
It is intended to help you operate and maintain your
new range properly.
Keep it handy for answers to your questions.
If you don’t understand something or need more
help, call:
GE Answer Center®
800.626.2000
24 hours a day, 7 days a week
Write down the model and serial numbers.
You’ll find the model and serial numbers on a label
under the cooktop on the right side wall.
These numbers are also on the Consumer Product
Ownership Registration Card that came with your
range. Before sending in this card, please write these
numbers here:
Model Number Serial Number
Use these numbers in any correspondence or service
calls concerning your range.
If you received a damaged range…
Immediately contact the dealer (or builder) that sold
you the range.
Save time and money. Before you
request service…
Check the Problem Solver in the
back of this guide. It lists causes
of minor operating problems that
you can correct yourself.
WARNING
• ALL RANGES CAN TIP.
• INJURY TO PERSONS
COULD RESULT.
• INSTALL THE ANTI-TIP
DEVICE PACKED WITH
THE RANGE.
• SEE THE INSTALLATION
INSTRUCTIONS.
CANADIAN GAS ASSOCIATION
RAPPROVED
IF YOU NEED SERVICE
To obtain service, see the
Consumer Services page in the
back of this guide.
To obtain replacement parts, contact
GE/Hotpoint Service Centers.
We’re proud of our service and
want you to be pleased. If for some
reason you are not happy with the
service you receive, here are three
steps to follow for further help.
FIRST, contact the people who
serviced your appliance. Explain
why you are not pleased. In most
cases, this will solve the problem.
NEXT, if you are still not pleased,
write all the details—including
your phone number—to:
Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville, KY 40225
FINALLY, if your problem is still
not resolved, write:
Major Appliance Consumer
Action Program
20 North Wacker Drive
Chicago, IL 60606

3
Important Safety Instructions
IMPORTANT SAFETY NOTICE
• The California Safe Drinking Water and Toxic
Enforcement Act requires the Governor of
California to publish a list of substances known to
the state to cause cancer, birth defects or other
reproductive harm, and requires businesses to warn
customers of potential exposure to such substances.
• Gas appliances can cause minor exposure to
four of these substances, namely benzene, carbon
monoxide, formaldehyde and soot, caused
primarily by the incomplete combustion of natural
gas or LP fuels. Properly adjusted burners,
indicated by a bluish rather than a yellow flame,
will minimize incomplete combustion. Exposure to
these substances can be minimized by venting with
an open window or using a ventilation fan or hood.
When You Get Your Range
• Have the installer show you the location of the
range gas cut-off valve and how to shut it off
if necessary.
• Have your range installed and properly
grounded by a qualified installer, in accordance
with the Installation Instructions. Any adjustment
and service should be performed only by qualified
gas range installers or service technicians.
• Plug your range into a 120-volt grounded
outlet only. Do not remove the round grounding
prong from the plug. If in doubt about the
grounding of the home electrical system, it is your
personal responsibility and obligation to have an
ungrounded outlet replaced with a properly
grounded, three-prong outlet in accordance with
the National Electrical Code NFPA–70 latest
edition. In Canada, the appliance must be
electrically grounded in accordance with the
Canadian Electrical Code. Do not use an
extension cord with this appliance.
• Do not attempt to repair or replace any
part of your range unless it is specifically
recommended in this guide. All other servicing
should be referred to a qualified technician.
• Locate range out of kitchen traffic path and
out of drafty locations to prevent pilot outage
(on standing pilot models) and poor air
circulation.
• Be sure all packing materials are removed from
the range before operating it to prevent fire or
smoke damage should the packing material ignite.
• Be sure your range is correctly adjusted by a
qualified service technician or installer for the
type of gas (natural or LP) that is to be used.
Your range can be converted for use with either
type of gas. See the Installation Instructions.
WARNING: These adjustments must be made by
a qualified service technician in accordance with
the manufacturer’s instructions and all codes and
requirements of the authority having jurisdiction.
Failure to follow these instructions could result in
serious injury or property damage. The qualified
agency performing this work assumes
responsibility for the conversion.
• After prolonged use of a range, high floor
temperatures may result and many floor
coverings will not withstand this kind of use.
Never install the range over vinyl tile or linoleum
that cannot withstand such type of use. Never
install it directly over interior kitchen carpeting.
Using Your Range
• CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED IN
CABINETS ABOVE A RANGE OR ON THE
BACKSPLASH OF A RANGE—CHILDREN
CLIMBING ON THE RANGE TO REACH
ITEMS COULD BE SERIOUSLY INJURED.
WARNING—All ranges can
tip and injury could result. To
prevent accidental tipping of the
range, attach an approved Anti-Tip
device to the floor. (See Installation
Instructions.) To check if the device is
installed and engaged properly,
carefully tip the range forward. The
Anti-Tip device should engage and
prevent the range from tipping over. If you pull the
range out from the wall for any reason, make sure
the Anti-Tip device is engaged when you push the
range back against the wall.
If it is not, there is a possible risk of the range
tipping over if you or a child stand, sit or lean on
an open door.
(continued next page)
IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.

• Do not leave children alone or unattended
where a range is hot or in operation.
They could be seriously burned.
• Do not allow anyone to climb, stand or hang on
the door, broiler drawer or range top. They
could damage the range and even tip it over,
causing severe personal injury.
• Let burner grates and other surfaces cool
before touching them or leaving them where
children can reach them.
• Never wear loose fitting or hanging garments
while using the appliance. Be careful when
reaching for items stored in cabinets over the
cooktop. Flammable material could be ignited if
brought in contact with flame or hot oven surfaces
and may cause severe burns.
• For your safety, never use your appliance for
warming or heating the room.
• Do not use water on grease fires.
Never pick up a flaming pan. Turn off
burner, then smother flaming pan by
covering pan completely with well-fitting lid,
cookie sheet or flat tray. Flaming grease outside a
pan can be put out by covering with baking soda
or, if available, a multi-purpose dry chemical or
foam-type fire extinguisher.
• Do not store flammable materials in an oven,
a range broiler drawer or near a cooktop.
• Do not store or use combustible materials,
gasoline or other flammable vapors and liquids
in the vicinity of this or any other appliance.
• Do not let cooking grease or other flammable
materials accumulate in or near the range.
• When cooking pork, follow the directions
exactly and always cook the meat to an internal
temperature of at least 170°F. This assures that, in
the remote possibility that trichina may be present
in the meat, it will be killed and the meat will be
safe to eat.
Surface Cooking
• Always use the LITE position (on electric
ignition models) or the HI position (on standing
pilot models) when igniting top burners and
make sure the burners have ignited.
• Never leave surface burners unattended at
high flame settings. Boilover causes smoking
and greasy spillovers that may catch on fire.
• Adjust the top burner flame size so it does not
extend beyond the edge of the cookware.
Excessive flame is hazardous.
• Use only dry pot holders—moist
or damp pot holders on hot surfaces
may result in burns from steam. Do
not let pot holders come near open flames when
lifting cookware. Do not use a towel or other bulky
cloth in place of a pot holder.
• To minimize the possibility of burns, ignition
of flammable materials, and spillage, turn
cookware handles toward the side or back of the
range without extending over adjacent burners.
• Always turn the surface burner to OFF before
removing the cookware.
• Carefully watch foods being fried at a high
flame setting.
• Never block the vents (air openings) of the
range. They provide the air inlet and outlet that
are necessary for the range to operate properly
with correct combustion. Air openings are located
at the rear of the cooktop, at the top and bottom of
the oven door, and at the bottom of the range
under the broiler drawer.
IMPORTANT SAFETY INSTRUCTIONS
(continued)
4

• Foods for frying should be as dry as possible.
Frost on frozen foods or moisture on fresh foods
can cause hot fat to bubble up and over sides of
the pan.
• Use least possible amount of fat for effective
shallow or deep-fat frying. Filling the pan too
full of fat can cause spillovers when food is added.
• If a combination of oils or fats will be used
in frying, stir together before heating or as fats
melt slowly.
• Always heat fat slowly, and watch as it heats.
• Use a deep fat thermometer whenever
possible to prevent overheating fat beyond the
smoking point.
• Use proper pan size—Avoid pans that are unstable
or easily tipped. Select cookware having flat
bottoms large enough to properly contain food and
avoid boilovers and spillovers and large enough to
cover burner grate. This will both save cleaning
time and prevent hazardous accumulations of food,
since heavy spattering or spillovers left on range
can ignite. Use pans with handles that can be easily
grasped and remain cool.
• When using glass cookware, make sure it is
designed for top-of-range cooking.
• Keep all plastics away from top burners.
• Do not leave plastic items on the cooktop—
they may melt if left too close to the vent.
• Do not leave any items on the cooktop. The hot
air from the vent may ignite flammable items and
will increase pressure in closed containers, which
may cause them to burst.
• To avoid the possibility of a burn, always be
certain that the controls for all burners are at
the OFF position and all grates are cool before
attempting to remove them.
• Should you have a grease fire, turn the fan off.
The fan, if operating, may spread the flames.
• If range is located near a window, do not hang
long curtains that could blow over the top burners
and create a fire hazard.
• When a pilot goes out (on standing pilot models),
you will detect a faint odor of gas as your signal
to relight the pilot. When relighting the pilot,
make sure burner controls are in the OFF position,
and follow instructions in this book to relight.
• If you smell gas, and you have already made
sure pilots are lit (on standing pilot models),
turn off the gas to the range and call a qualified
service technician. Never use an open flame to
locate a leak.
Cleaning Your Range
• Clean only parts listed in this Use and
Care Guide.
• Keep range clean and free of accumulations of
grease or spillovers, which may ignite.
• Be careful when you clean the cooktop because
the area over the pilot (on standing pilot
models) will be hot.
(continued next page)
5
Important Safety Instructions

6
LEVELING THE RANGE
Leveling legs are located on each corner of the base
of the range. Your range must be level in order to
produce proper cooking and baking results. After it is
in its final location, place a level horizontally on any
oven shelf and check the levelness front to back and
side to side. Level the range by adjusting the leveling
legs or by placing shims under the corners as needed.
One of the rear leveling legs will engage the Anti-Tip
device (allow for some side to side adjustment).
Allow a minimum clearance of 1/8 inch between the
range and the leveling leg that is to be installed into
the Anti-Tip device.
IMPORTANT SAFETY INSTRUCTIONS
(continued)
Oven
• Do not use the oven for a storage area.
Items stored in the oven can ignite.
• Place the oven shelves in the desired position
while the oven is cool.
• Stand away from the range when opening the
door of a hot oven. The hot air and steam that
escapes can cause burns to hands, face and eyes.
• Keep the oven free from grease buildup.
• Pulling out the shelf to the shelf-stop is a
convenience in lifting heavy foods. It is also a
precaution against burns from touching hot
surfaces of the door or oven walls.
• Do not heat unopened food containers.
Pressure could build up and the container could
burst, causing an injury.
• Do not use aluminum foil anywhere in the oven
except as described in this book. Misuse could
result in a fire hazard or damage to the range.
• When using cooking or roasting bags in the
oven, follow the manufacturer’s directions.
• Use only glass cookware that is recommended
for use in gas ovens.
• After broiling, always take the broiler pan out of
the range and clean it. Leftover grease in the
broiler pan can catch fire the next time you use
the pan.
• When broiling, if meat is too close to the flame,
the fat may ignite. Trim excess fat to prevent
excessive flare-ups.
• Make sure the broiler pan is in place correctly
to reduce the possibility of grease fires.
• If you should have a grease fire in the broiler
pan, turn off oven control, and keep broiler
drawer and oven door closed to contain fire until
it burns out.
• Never leave jars of fat drippings on or near
your range.
SAVE THESE
INSTRUCTIONS
FLOORING UNDER THE RANGE
Your range, like many other household items,
is heavy and can settle into soft floor coverings
such as cushioned vinyl or carpeting.
When moving the range on this type of flooring, use
care, and it is recommended that these simple
instructions be followed.
The range should be installed on a 1/4-inch thick
sheet of plywood (or similar material) as follows:
When the floor covering ends at the front of the
range, the area that the range will rest on should be
built up with plywood to the same level or higher than
the floor covering. This will allow the range to be
moved for cleaning or servicing.

FEATURES OF YOUR RANGE
2
1
4
5
7
8
3
10
11
6
Explained
Feature Index on page
1Anti-Tip Device 3, 6
(see Safety Instructions)
2Removable Oven Bottom 21, 23
3Surface Burner Controls 8
4Model and Serial Number 2
5Oven Vent 12
(located in center of rear of range)
6Surface Burners and Grates 8, 9,
18–20
Explained
Feature Index on page
7Lift-Up/Off Cooktop 18
8OVEN TEMP Knob 11
9Oven Shelf Supports 11–13,
Shelf positions for cooking are 15, 17
suggested in the Baking, Roasting
and Broiling pages.
10 Oven Shelves with Stop-Locks 11–15, 20
11 Broiler Pan 16, 17, 22
Standing Pilot
Models
Standing Pilot
System has a continuous
flame burning at all times.
Electric Ignition
Models
Electric Ignition System uses an
electric spark to ignite the burners. It
does not require the use of a match unless
electrical current to the range is interrupted.
Safety Instructions Flooring/Leveling Features of Your Range
7
9
3

SURFACE COOKING
Lighting Instructions for Electric Ignition Models
The surface burners on some models are lighted by
electric ignition, eliminating the need for standing pilot
lights with constantly burning flames.
In case of a power failure, you can light the surface
burners on your range with a match. Hold a lighted
match to the burner, then turn the knob to the LITE
position. Use extreme caution when lighting burners
this way.
Surface burners in use when an electrical power failure
occurs will continue to operate normally.
The electrode of the spark igniter is exposed.
When one burner is turned to LITE, all the burners
spark. Do not attempt to disassemble or clean
around any burner while another burner is on.
An electric shock may result, which could cause
you to knock over hot cookware.
Lighting Instructions for Standing Pilot Models
The surface burners on these ranges have standing
pilots that must be lit initially. To light them:
1. Be sure surface burner control knobs are in the
OFF position.
2. Lift the cooktop up or off (see the Cooktop section).
3. Locate the 2 pilot ports and light each of them with
a match.
4. If the pilots need adjusting, turn the adjusting screw
located on the pilot filter.
5. Lower the cooktop. Your surface burners are now
ready for use.
6. Observe lighted burners. Compare the flames to
pictures in the Problem Solver in the back of this
guide. If any flame is unsatisfactory, call for service.
Manifold Pipe
Top pilots adjustment screw
controls the rate of gas to
the top burner pilots.
Thermostat
Surface Burner Controls
The knobs that turn the surface
burners on and off are located on
the control panel on the front of
the range. The two knobs on the
left control the left front and left
rear burners. The two knobs on the
right control the right front and
right rear burners.
To Light a Surface Burner
Push the control knob in and turn
it to LITE (HI on pilot models).
On electric ignition models, you
will hear a little ‘‘clicking’’
noise—the sound of the electric
spark igniting the burner.
After the burner ignites, turn the knob to adjust the
flame size.
After Lighting a Burner
• Check to be sure the burner you turned on is the
one you want to use.
• Do not operate a burner for an extended period
of time without cookware on the grate. The finish
on the grate may chip without cookware to absorb
the heat.
• Be sure the burners and grates are cool before you
place your hand, a pot holder, cleaning cloths or
other materials on them.
O
F
F
H
I
L
I
T
E
8

9
Surface Cooking
Air Adjustment
An air adjustment shutter for each surface burner
regulates the flow of air to the flame. When the right
amount of air flows into the burner, the flame will
be steady, relatively quiet and have approximately
3/4-inch sharp blue cones. This is usually the case
with factory preset shutter settings.
With too much air,
the flame will be unsteady,
possibly won’t burn all the
way around, and will be
noisy, sounding like a
blowtorch.
With not enough air, you
won’t see any sharp blue
cones in the flame, you
may see yellow tips and
soot may accumulate on
pots and pans.
To adjust the flow of air to the burners,
rotate the shutters to allow more or less air into
the burner tubes as needed.
How to Select Flame Size
Watch the flame, not the knob, as you reduce heat.
The flame size on a gas burner should match the
cookware you are using.
FOR SAFE HANDLING OF COOKWARE NEVER
LET THE FLAME EXTEND UP THE SIDES OF THE
COOKWARE. Any flame larger than the bottom of the
cookware is wasted and only serves to heat the handle.
Top of Range Cookware
Aluminum: Medium-weight cookware is
recommended because it heats quickly and evenly.
Most foods brown evenly in an aluminum skillet.
Use saucepans with tight-fitting lids when cooking
with minimum amounts of water.
Cast-iron: If heated slowly, most skillets will give
satisfactory results.
Enamelware: Under some conditions, the enamel
of some cookware may melt. Follow cookware
manufacturer’s recommendations for cooking methods.
Glass: There are 2 types of glass cookware—those
for oven use only and those for top-of-range cooking
(saucepans, coffee and teapots). Glass conducts heat
very slowly.
Heatproof Glass Ceramic: Can be used for either
surface or oven cooking. It conducts heat very slowly
and cools very slowly. Check cookware manufacturer’s
directions to be sure it can be used on gas ranges.
Stainless Steel: This metal alone has poor heating
properties and is usually combined with copper,
aluminum or other metals for improved heat
distribution. Combination metal skillets usually work
satisfactorily if they are used with medium heat as the
manufacturer recommends.
3/4″Flame height
on HI setting
1/8″flame height
in the low position
3/4″
Manifold Pipe
Air Adjustment Shutter
Top Burner Valve

USING YOUR OVEN
Lighting Instructions for Electric Ignition Models
The oven burner is lighted by electric ignition.
To light the burner, turn the OVEN TEMP knob to the desired
temperature. The burner should light within 30-90 seconds. After the oven
reaches the selected temperature the oven burner cycles on and off to
maintain the selected temperature.
Lighting Instructions for Standing Pilot Models
The standing oven pilot must be lit initially.
To light the oven pilot:
1. Be sure the OVEN
TEMP knob is in the
OFF position.
2. Remove the oven
bottom. See the
Care and Cleaning
section.
3. Find the oven pilot
port at the back of
the oven.
4. Using a long match or match holder, reach in and
light the oven pilot.
5. Replace the oven bottom and close the door. Your
oven and broiler are now ready for use.
• To light the oven burner, turn the OVEN TEMP
knob to the desired temperature. The burner should
light within 60 seconds.
• Power failure? An electrical power failure will not
affect the standing oven pilot.
Power Outage
A burner in use when an electrical power failure
occurs will continue to operate normally. Your oven
may be used during an electrical power outage by
carefully following the steps below:
To light the oven pilot during an electrical
power outage:
1. Be sure the OVEN TEMP knob is in the
OFF position.
2. Open both the oven and broiler doors and wait
5 minutes to allow any pilot gas to dissipate.
3. Unplug the range from the wall outlet, turn off
the circuit breaker, or remove the fuse to avoid
accidental ignition of the oven if electrical power
is restored while you are lighting the pilot.
4. Remove the broiler pan.
5. Locate the oven pilot assembly by looking into
the broiler opening. The pilot is at the back of the
broiler compartment, on the left side of the burner.
NOTE: The oven must be at room temperature
before you should attempt to light the oven pilot
manually.
6. Turn the OVEN TEMP knob to the desired
temperature setting.
7. Light the pilot with a match and withdraw your
arm immediately because the oven burner may light
in as little as 20 seconds.
8. Replace the broiler pan and close the oven and
broiler doors.
NOTE: It is necessary to light the pilot manually
each time the oven is used during a power outage.
10

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 a shelf, pull the shelf out
to the bump on the shelf support. Place the cookware
on the shelf, then slide the shelf back into the oven.
This will eliminate reaching into the hot oven.
To remove a shelf
from the oven, pull
it toward you, tilt
the front end
upward and pull
the shelf out.
To replace, place the shelf on the shelf support with
the stop-locks (curved extension of the shelf) facing
up and toward the rear of the oven. Tilt up the front
and push the shelf toward the back of the oven until it
goes past the bump on the shelf support. Then lower
the front of the shelf and push it all the way back.
Using Your Oven
Oven Control
Bump
Your oven is controlled by an OVEN TEMP knob.
It will normally take 30-90 seconds before the flame
comes on.
After the oven reaches the selected temperature, the
oven burner cycles—off completely, then on with a
full flame—to maintain the selected temperature.
(appearance may vary)
O
F
F
An air adjustment
shutter for the oven
burner regulates the
flow of air to the flame.
You’ll find the shutter
against the back wall
behind the broiler
drawer. To reach it
remove the oven
bottom (see the Care
and Cleaning section)
and the burner baffle.
To adjust the flow of air, loosen the Phillips head
screw and rotate the shutter to allow more or less air
into the burner tube as needed.
When the right amount of air flows into the
burner, the flame should be steady, with
approximately 1/2 inch blue cones, and should not
extend out over the baffle edges.
Air Adjustment
Air
adjustment
shutter
Loosen
Shelf Positions
The oven has 4 shelf supports for normal baking and
roasting identified in this illustration as A (bottom),
B, C and D (top).
Shelf positions for cooking are suggested on the
Baking, Broiling and Roasting pages.
(continued next page)
D
C
B
A
11

12
USING YOUR OVEN
(continued)
The oven is vented through duct openings at the rear of the cooktop. Do not
block the opening when cooking in the oven—it is important that the flow
of hot air from the oven and fresh air to the oven burner be uninterrupted.
The vent openings and nearby surfaces may become hot during baking and
broiling. Do not touch them.
Do not leave plastic items on the cooktop—they may melt if left too close
to the vent.
Handles of pots and pans on the cooktop may become hot if left too close to
the vent.
Metal items will become very hot if they are left on the cooktop and could
cause burns.
Do not leave any items on the cooktop. The hot air from the vent may ignite
flammable items and will increase pressure in closed containers, which may
cause them to burst.
Oven Vents

BAKING
How to Set Your Range For Baking
To avoid possible burns, place the shelves in the
correct position before you turn on the oven.
1. Close the oven door. Then turn the OVEN
TEMP knob to the desired temperature.
2. Check the food for doneness at the minimum time
on the recipe. Cook longer if necessary. Turn the
OVEN TEMP knob to OFF and remove the food.
For best baking results, follow these suggestions:
Oven Shelves
Arrange the oven
shelf or shelves in
the desired locations
while the oven is
cool. The correct
shelf position
depends on the kind
of food and the
browning desired.
As a general rule, place most foods in the middle of
the oven, on either the shelf position B or C. See the
chart for suggested shelf positions.
Type of Food Shelf Position
Angel food cake A
Biscuits or muffins B or C
Cookies or cupcakes B or C
Brownies B or C
Layer cakes B or C
Bundt or pound cakes A or B
Pies or pie shells B or C
Frozen pies A (on cookie sheet)
Casseroles B or C
D
C
B
A
Preheating
Preheat the oven for 10 minutes if the recipe calls for
it. Preheat means bringing the oven up to the specified
temperature before putting the food in the oven. To
preheat, set the oven at the correct temperature—
selecting a higher temperature does not shorten the
preheat time.
Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary.
Baking Pans Pan Placement
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.
• Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
• Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
• Glass baking dishes also absorb heat. When baking
in glass baking dishes, lower the temperature by
25°F. and use the recommended cooking time in
the recipe. This is not necessary when baking pies
or casseroles.
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
Pans should not touch each other or the walls of the
oven. Allow 1 to 11⁄2inch space between pans as well
as from the back of the oven, the door and the sides.
If you need to use two shelves, stagger the pans so
one is not directly above the other.
(continued next page)
13
Using Your Oven Baking

14
BAKING
(continued)
Cookies
Flat cookie sheets (without sides) produce better-
looking cookies. Cookies baked in a jelly roll pan
(short sides all around) may have darker edges and
pale or light browning may occur.
Do not use a cookie sheet so large that it touches the
walls or the door of the oven. Never entirely cover a
shelf with a large cookie sheet.
For best results, use only one cookie sheet in the oven
at a time.
Pies Cakes
For best results, bake pies in dark, rough or dull pans
to produce a browner, crisper crust. Frozen pies in foil
pans should be placed on an aluminum cookie sheet
for baking since the shiny foil pan reflects heat away
from the pie crust; the cookie sheet helps retain it.
When baking cakes, warped or bent pans will cause
uneven baking results and poorly shaped products.
A cake baked in a pan larger than the recipe
recommends will usually be crisper, thinner and drier
than it should be. If baked in a pan smaller than
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
Aluminum Foil
Never entirely cover a shelf with aluminum foil.
This will disturb the heat circulation and result in poor
baking. A smaller sheet of foil may be used to catch a
spillover by placing it on a lower shelf several inches
below the food.
Don’t Peek
Set the timer for the estimated cooking time and do
not open the door to look at your food. Most recipes
provide minimum and maximum baking times such
as “bake 30-40 minutes.”
DO NOT open the door to check until the
minimum time. Opening the oven door frequently
during cooking allows heat to escape and makes
baking times longer. Your baking results may also
be affected.

15
Baking Roasting
ROASTING
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.
Roasting is really a baking procedure used for meats. Roasting is easy;
just follow these directions:
1. Place the shelf in the A or B position.
No preheating is necessary.
2. Check the weight
of the meat. Place
it fat side up (or
for poultry, breast-
side-up) on a
roasting rack in a
shallow pan. The
melting fat will baste the meat. Select a pan as
close to the size of the meat as possible. Line the
pan with aluminum foil when using the pan for
marinating, cooking with fruits, cooking heavily
cured meats, or basting food during cooking.
3. Turn the OVEN TEMP knob to the desired setting.
4. After roasting is complete, turn the OVEN TEMP
knob to OFF and then remove the food from
the oven.
(continued next page)
B
A

16
BROILING
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan.
However, you must mold the foil tightly to the pan.
Broiling is cooking food by direct heat from above the
food. Most fish and tender cuts of meat can be
broiled. Follow these steps to keep spattering and
smoking to a minimum.
Your range has a compartment below the oven for
broiling. A specially designed broiler pan allows
dripping fat to drain away from the food.
Both the oven and broiler compartment doors
should be closed during broiling.
1. You can change the distance of the food from the
heat source by positioning the broiler pan in the
broiler compartment–A (bottom of broiler
compartment) or second position. Most broiling
should be done in position A.
2. Preheat the broiler for best results.
3. If the meat has fat or gristle around the edge, cut
vertical slashes through it about 2 inches apart, but
don’t cut into the meat. We recommend that you
trim the fat to prevent excessive smoking, leaving a
layer about 1/8 inch thick.
4. Close the oven and broiler compartment door.
5. Turn the OVEN TEMP knob to BROIL.
6. Turn most foods once during cooking. Time foods
for about one-half the total cooking time, turn food,
then continue to cook to preferred doneness.
7. Turn the OVEN TEMP knob to OFF. Remove the
broiler pan from the broiler compartment and serve
the food immediately. Leave the pan outside the
range to cool.
How to Broil

Broiling Broiling Guide
17
BROILING GUIDE
Quantity and/or Shelf 1st Side 2nd Side
Food Thickness Position Minutes Minutes Comments
Bacon 1/2 lb. (about 8 B 31⁄23 Arrange in single layer.
thin slices)
Ground Beef 1 lb. (4 patties) A 10–11 4–5 Space evenly. Up to 8 patties take
1/2 to 3/4 inch thick about same time.
Beef Steaks
Medium (1 to 11⁄2lbs.) A 12 5–6 Steaks less than 1 inch thick cook
through before browning. Pan
frying is recommended.
Chicken 1 whole A 30–35 25–30 Reduce times about 5 to 10
(2 to 21⁄2lbs.), minutes per side for cut-up
split lengthwise chicken. Brush each side with
melted butter. Broil skin-side-
down first.
Fish 1-lb. fillets B 5 5 Handle and turn very carefully.
1/4 to 1/2 inch thick Brush with lemon butter before
broiling and during broiling if
desired. Preheat broiler to
increase browning.
The oven and broiler compartment doors must be
closed during broiling.
1. Always use the broiler pan that comes with
your range.
2. If desired, marinate meats or chicken before
broiling. Or, brush with barbecue sauce the last
5 to 10 minutes.
3. When arranging food on pan, do not let fatty
edges hang over the sides. The fat drippings will
soil the broiler compartment.
4. Use tongs to turn the meat. Pierced meat loses
juices.

18
CARE AND CLEANING
Proper care and cleaning are important so your range will give you efficient
and satisfactory service. Follow these directions carefully in caring for it to
help assure safe and proper maintenance.
BE SURE ELECTRIC POWER IS OFF BEFORE CLEANING ANY PART
OF THE RANGE.
If your range is removed for cleaning, servicing or any reason,
be sure anti-tip device is re-engaged properly when the range
is replaced. Failure to take this precaution could result in tipping of
the range and cause injury.
How to Remove the Range for Cleaning and Servicing
Follow these steps to remove the range for servicing
or cleaning hard to reach surfaces.
1. Shut off the gas supply to the range.
2. Disconnect the electrical supply to the range.
3. Disconnect the gas supply tubing to the range.
4. Slide the range forward to free the range foot from
the Anti-Tip bracket. See the Installation
Instructions for the location of the bracket.
5. Reverse these steps to re-install the range. If the
gas line has been disconnected, check for gas leaks
after re-connection. See the Installation Instructions
for the gas lead test method.
NOTE: A trained technician should make the gas
installation, disconnection and re-connection of the
gas supply to the appliance.
Lift-Up/Off Cooktop
Clean the area under the cooktop often. Built-up soil,
especially grease, may catch on fire.
To make cleaning easier, the cooktop may be lifted
up or off.
Be sure all burners are turned off before raising
the cooktop. Then remove the grates. Grasp the two
front burner wells and lift the cooktop up or off. Be
careful of the pilots when the cooktop is up.
After cleaning underneath the cooktop with hot,
soapy water and a clean cloth, lower or replace the
cooktop. Be careful not to pinch your fingers.

19
The holes in the surface burners of your range must
be kept clean at all times for proper ignition and an
even, unhampered flame.
You should clean the surface burners routinely,
especially after bad spillovers, which could clog
these holes. Wipe off the surface burners. If heavy
spillover occurs, remove the surface burners from
range. The burners lift out for cleaning. Lift up the
cooktop and then lift out the surface burners.
NOTE: A screw holds each of the burners in place to
keep them from wobbling around during shipment.
Remove and discard the shipping screw. Tilt the
burner to one side at the end closest to the igniter.
This disengages it from the gas valves at the front of
the range. It lifts out easily.
To remove burned-on food, soak the surface burner
in a solution of mild liquid detergent and hot water.
Soak the surface burner for 20 to 30 minutes. For
more stubborn stains, use a cleanser like Soft Scrub®
brand or Bon Ami®brand. Rinse well to remove any
traces of the cleanser that might clog the surface
burner openings. Do not use steel wool because it will
clog the surface burner openings and scratch the
surface burners. If the holes become clogged, clean
them with a small pin or sewing needle.
Before putting the surface burner back, shake out
excess water and then dry it thoroughly by setting it in
a warm oven for 30 minutes. Then place it back in the
range, making sure it is properly seated and level.
(continued next page)
Burners
Care and Cleaning

20
CARE AND CLEANING
(continued)
Burner Grates
Grates should be washed regularly and after
spillovers. Wash them in hot, soapy water and rinse
with clean water. After cleaning, dry thoroughly by
putting them in a warm oven for a few minutes. Don’t
put the grates back on the range while they are wet.
When replacing the grates, be sure they’re positioned
securely over the burners.
To get rid of burned-on food, place the grates in a
covered container (or plastic bag) with 1/4 cup
ammonia to loosen the soil. Then scrub with a
soap-filled scouring pad if necessary.
Although they’re durable, the grates will gradually
lose their shine, regardless of the best care you can
give them. This is due to their continual exposure to
high temperatures.
Do not operate a burner for an extended period of
time without cookware on the grate. The finish on the
grate may chip without cookware to absorb the heat.
Control Panel and Knobs
It’s a good idea to wipe the control panel after each
use of the oven. Clean with mild soap and water or
vinegar and water, rinse with clean water and polish
dry with a soft cloth.
Do not use abrasive cleansers, strong liquid cleaners,
plastic scouring pads or oven cleaners on the control
panel—they will damage the finish. A 50/50 solution
of vinegar and hot water works well.
The control knobs may
be removed for easier
cleaning.
To remove the knob, pull
it straight off the stem.
Wash the knobs in soap
and water or a vinegar and hot water
solution but do not soak.
Oven Shelves
The shelves can be cleaned by hand using soap and
water or with an abrasive cleaner. After cleaning,
rinse the shelves with clean water and dry.
To remove heavy, burned-on soil, you may use
scouring pads. After scrubbing, wash with soapy
water, rinse and dry.