GE JGBP25GEN Training manual

XLMTM Self-Cleaning Gas Range
Safe~ instructions ....................2-5
Anti-Tip Device ............................2, 3,33,41
Operating Instructions, Tips
Aluminum Foil ...................................5, 15, 18
Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ......................6, 7
Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10-22
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14, 15
Broiling, Broiling Guide ....................18, 19
Clock and Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Control Settings...................lO, 14, 16, 18
Door Latch ..............14, 16, 18,20,21,48
Light; Bulb Replacement . . . . . . . . . . . . . . . . . 10,28
Preheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14, 17
Roasting, Roasting Guide ................l6,17
Self-Cleaning Instructions ..............20-22
Shelves ..................................1 1, 14-16,27
SurfaceCooking.........................................8,9
ControlSettings..........................................8
ElectricIgnition............................................8
Care and Cleaning ....................23-3O
Broiler Pan and Rack......................5, 18, 19,27
Burner Assembly ........................................2 3-25
Door Removal ...............................................26
Cooktop...................................................25, 30
Lift-up Cooktop .............................................30
Oven Bottom . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Oven Vents ....................................4, 5, 11,30
Storage Drawer ............................................2g
Problem So[ver........................47, 48
More questions ?...call
GE Answer Center@ 800.626.2000
Preparation .................................31-46
Flame Size ..................................9, 39,46,47
Flooring Under the Range .........................34
Installation Instructions ......................32 -46
Leveling
..........................................................4l
Minor Adjustments......................................3 1
Thermostat Adjustment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Consumer Services ...................5l
ApplianceRegistration..................................2
Important Phone Numbers ........................5 1
Model and Serial Number Location ...........2
Warranty........................................BackCover
Models: JGBP24GEI JGBP30WEP
JGBP25GEN JGBP32GES
JGBP29GEN JGBP32AES
JGBP29GES JGBP32WES
JGBP30AEP JGBP33GES
JGBP30GEP JGBP33WES
GE Appliances

HELP US HELP YOU...
Read this book carefully.
It is intended to help you operate and maintain your
new range properly.
Keep it handy for answers to your questions.
If you don’t understand something or need more help,
write (include your phone number):
Consumer Affairs
GE Appliances
Appliance Park
Louisville, KY 40225
Write down the model and serial numbers.
Depending on your range, you’ll find the model and
serial numbers on a label on the front of the range,
behind the kick panel, storage drawer or broiler drawer.
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 book. It lists causes of
)* i
minor operating problems that you . f
can correct yourself.
@
d
.
\’
@
4
A WARNING
i.,
● ALL RANGES CAN TIP.
● INJURY TO PERSONS
COULD RESULT.
● INSTALL THE ANTI-TIP
@
i., DEVICE PACKED WITH
THE RANGE.
● SEE THE INSTALLATION
INSTRUCTIONS.
—
m YOU ~ED SERVICE...
To obtain service, see the FIRST, contact the people who
FINALLY, if your problem is still
Consumer Services page in the serviced your appliance. Explain
not resolved, write:
back of this book.
why you are not pleased. In most Major Appliance Consumer
To obtain replacement parts, contact
cases, this will solve the problem.
Action Panel
GE/Hotpoint Service Centers. NEXT, if you are still not pleased, 20 North
Wacker Drive
We’re proud of our service and write
all the details—including Chicago, IL 60606
want you to be pleased. If for some your phone number—to:
reason you are not happy with the Manager, Consumer Relations
service you receive, here are three GE Appliances
steps to follow for further help.
Appliance Park
Louisville, KY 40225
WARNING: Uthe information in this manual is not followed exactly, a fire or explosion may result
causing property damage, personal injury or death.
—Do not store or use gasoline or other ● Immediately call your gas supplier from a
flammable vapors and liquids in the vicinity neighbor’s phone. Follow the gas supplier’s
of this or any other appliance. instructions.
—W~T TO DO IF YOU SMELL GAS ● If you cannot reach your gas supplier, call
● Do not try to light any appliance. the fire department.
● Do not touch any electrical switch; do not —Installation and service must be performed
use any phone in your building. by a qualified installer, service agency or the
gas supplier.
2

~PORTANT S~TY NOTICE
* The CalMortia Safe Drinking Water and Toxic
Enfomement Act requires the Govornor of
Cdifomia to publish a list of substances known to
the state to cause cancer, birth defwts or other
reproductive harm, wd requires businesses to warn
customers of
potintial exposure to such substances.
Gas appliances can cause minor exposure to
four of these subs~nces, namely &nzene, 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.
● fluorescent light bulbs and safety valves on
stiding pilot ranges contain mercury. If your
model has these features, they must be recycld
according to local, state and federal codes.
men You @t Your Range
* Have the instiler show you the location of the
range gas cut-off valve and how to shut it off
if
Mecessary.
* Have your range insti~ed and properly
grormded 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.
● Do not attempt to repair or replace any
part of your range unless it is specificaBy
recommended in this guide. All other servicing
should be referred to a qualified technician.
● Plug your range into a 120-volt grounded
outlet only. Do not remove the round grounding
prong from the plug. fiin doubt about the grounding
of the home electrical system, it is your personal
responsibility and ob~gation to have an unwounded
outlet repl~ced with a properly grounded, three-
prong outlet in accordance with the National
Electrical Code.
In Canada, the appliance must be
electrically grounded in accordance with the
Canadian Electrical Code. Do not use an
extension cord with this appliance.
Q Be sure @packing materkds are removed from
the range before operating it to prevent fire or
smoke damage should the packing material ignite,
c Locate range out of kitchen traffic path
and out of drafty locations to prevent poor
air circulation.
● 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
quflified service technician in accordance
with the manufacturer’s instructions and dl 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
● Do not leave chtidren done 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, storage or brofier drawer (on some
models) or range top. They could damage the range
and even tip it over, causing severe personal injury.
● CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED
~
CABINETS ABOVE A RANGE OR ON THE
BACMPLASH OF A RANG=HILD~N
CLIMBING ON THE RANGE TO WACH
ITEMS COULD BE SERIOUSLY INJURED.
WARNING–AB ranges can tip and injury
@
could resdt To prevent a~cidental
-
h~ tipping of therange, attach unapproved
Anti-Tip device to the wall. (See
Installation Instructions.) To check if the
@
device is installed and engaged properly,
L
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.
(continuednexf page)
3

MPORTANT SAFETY ~STRUCTIONS
(continued)
● Let the burner grates and other surfaces cool
before touching them or leaving them where
children can reach them.
&
A ‘,
. Never wear loose ~tting 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 storage 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.
Sutiace Cooking
● Always use the LITE position 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 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.
4
● 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 surface burner to OFF before
removing 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 kick panel, storage drawer or broiler
drawer (depending on the model).
● Do not use a wok on models with sealed burners
if the wok has a round metal ring that is placed
over the burner grate to support the wok. This
ring acts as a heat trap, which may damage the
burner grate and burner head. Also, it may cause
the burner to work improperly. This may cause a
carbon monoxide level above that allowed by
current standards, resulting in a health hazard.
● 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 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 siz+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.
Vent appearance and location va~
● 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.
c When flaming foods are under the hood, turn
the fan off. The fan, if operating, may spread
the flames.
● If the range is located near a window, do not
hang long curtains that could blow over the top
burners and create afire hazard.
● If you smell gas, turn off the gas to the range and
call a qualified service technician. Never use an
open flame to locate a leak.
Baking, Brofling and Roasting
● Do not use oven for a storage area. Items
stored in the oven can ignite.
● Stand away from the range when opening the
door of a hot oven. The hot air and steam that
escape
mn cause burns to hands, face and eyes.
● Keep the oven free from grease buildup.
● Place the oven shelves in the desired position
while the oven is cool.
* Pulling out the shelf to the shelf-stop is a
convenience in lifting heavy foods. It is also
a precaution against burns from touching the
hot surfaces of the door or oven walls, The
lowest position “R” is not designed to slide.
* 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 oven,
follow the manufacturer’s directions.
● Use only glass cookware that is recommended
for use in gas ovens,
● Always remove broiler pan from oven as soon
as you finish broiling.
Grease left in the pan can
catch fire if oven is used without removing the
grease from the broiler pan.
o When broiling, if the 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, and keep the oven door closed
to contain fire until it burns out.
● Keep range clean and free of accumulations of
grease or spillovers, which may ignite.
Self-Cleaning Oven
● Do not clean door gasket. The door gasket is
essential for a good seal. Care should be taken not
to rub, damage or move the gasket.
● Clean only pa~ tisted in this Use and
Care Guide.
● Do not use oven cleaners. No commercial oven
cleaner or oven finer protective coating of any kind
should be used in or around any part of the oven.
Residue from oven cleaners will damage the inside
of the oven when the silf-clean cycle is used.
● Before self-cleaning the oven, remove broiler
pan and other cookware.
* Be sure to wipe up excess spillage before starting
the self-cleaning operation.
● If the self-cleaning mode malfunctions, turn off
and disconnect the power supply. Have serviced
by a qualified technician.
SAVE THESE
INSTRUCTIONS
5

FEATURES OF YOUR RANGE
6
~+
.)G*kfd
———
/ - . \ ; ‘
ode
’
s)
//
8urner 8ase
‘\
!
Your range is equipped with one of the two types of surfac
e
burners shown above.
,

Feature Index (Not all models have all features. Appearance of features varies.)
See page
1 Air Intake (under storage drawer) 4,30
2 Model and Serial Numbers
2
(on front frame of range, behind storage drawer or kick panel)
I
3 Removable Oven Door
26
4 Anti-Tip Device 3,33,41
(Lower right rear corner on range back. See Installation Instructions.)
I
5 Oven Bottom 27
6 Oven Interior Light 10,28
7 Oven Door Latch
14, 16, 18,
(use for Self-Cleaning cycle only)
20,21,48
8 OVEN SET Knob
10
9 Oven “On” Indicator Light
10
10 Oven Cleaning Indicator Light
21
11 Automatic Oven Timer, Clock and Minute Timer
I
13
12 Oven Vent 4,5, 11,30
13 OVEN TEMP Knob
10
14 Grates, Drip Pans (on some models) and Surface Burners
20, 23–25
15 Surface Burner Controls 8,28
16
Cooktop
25,30
17 Broiler Pan and Rack
] 5,18,19,27
18 Oven Shelves 11, 14-16,27
(easily removed or repositioned on shelf supports)
19 Oven Shelf Supports
11
20 Oven Door Gasket 5,20,22,26
21 Air Vent in Oven Door (top of oven door) 4,30
22 Storage Drawer or Kick Panel (depending on model)
29
7

SU~ACE COO~G
Electric Ignition
Your surface burners 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.
Surface Burner Controls
Knobs that turn the surface burners on and off are
marked as to which burners they control. 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.
On ranges with sealed burners:
● The smaller burner (right rear positionj will give
the best simmer results.
● The right front burner is higher powered than the
others and will bring liquids to a boil quicker
(natural gas installations only).
Before Lighting a Burner
● If drip pans are supplied with your range, they
should be used at all times.
● Make sure all grates on the range are in place before
using any burner.
To Light a Surface Burner After Lighting a Burner
‘ush:hecontrolknobinand +1111
turn ]t to LITE. You w1ll 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.
P● 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.
8

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 two 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.
Wok Cooking
(on models with sealed burners)
● We recommend that you
use only a flat-bottomed
wok. They are available at
your local retail
store.
● Do not use woks that have ‘.::: .x ..’
support rings. Use of these
types of woks, with or
e
without the ring in place,
~
can be dangerous. Placing the
ring over the burner grate may
cause the burner to work improperly resulting in
carbon monoxide levels above allowable current
standards. This could be dangerous to your health,
Do not try to use such woks without the ring. You
could be seriously burned if the wok tipped over.
Use of Stove Top Grills
(on models with sealed burners)
Do not use stove top grills
on your sealed gas burners.
If you use the stove top
grill on the sealed gas
burner it will cause
incomplete combustion
and can result in exposure
to carbon monoxide levels
above allowable current standards.
This can be hazardous to your health.
9

USmG YOUR OWN
Before Using Your Oven
Be sure you understand how to set the controls properly, Practice removing
and replacing the shelves while the oven is cool. Read the information and
tips on the following pages. Keep this book handy where you can refer to it,
especially during the first weeks of using your new range.
Electric Ignition
The oven burner and broil burner are lighted by
electric ignition.
To light either burner, turn the OVEN
SET knob to
the desired oven operation and the OVEN TEMP
knob to the desired temperature. The burner should
ignite within 30-90 seconds.
After the oven reaches the selected temperature, the
oven burner cycles—off completely, then on with a
full flame-to keep the oven temperature controlled.
Power Outage
CAUTION: DO NOT MAKE ANY ATTEMPT TO
OPERATE THE ELECTRIC IGNITION OVEN
DURING AN ELECTRICAL POWER FAILURE.
The oven or broiler cannot be lit during a power
failure. Gas will not flow unless the glow bar is hot.
If the oven is in use when a power failure occurs,
the oven burner shuts off and cannot be
re-lit until
power is restored.
OVEN SET Control
The OVEN SET control has
OVEN S=
settings for BAKE, BROIL, TIME
BAKE and CLEAN. When you
turn the knob to the desired setting,
the proper burner is activated for
that operation.
BAKE—Use this setting for all
normal oven operations~for
example, for cooking roasts or
casseroles. Only the bottom oven
burner operates during baking.
BROIL—Use this setting for broiling. Only the top
(broil) burner will operate.
TIME
BAKGUse this setting to turn the oven
on and off at specified times when you want cooking
to start and stop. See Automatic Oven Timer section.
CLEAN—Use this setting for the self-cleaning
function only.
OVEN TEMP Control
The OVEN TEMP control
OVEN TEMP
maintains the temperature you set
for normal oven operation as well as
for broiling. Push in and turn to set
temperatures or to set into CLEAN
position.
OFF—Shuts off Dower to the oven
controls. Oven
w;ll not operate. The
OVEN TEMP knob should be
turned to OFF whenever the oven is
not in use.
For normal oven operation, push in and turn the
knob to the desired temperature. lt 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 keep the oven temperature controlled.
Oven Indicator Light
The oven indicator light glows until the oven reaches
your selected temperature, then goes off and on with
the oven burner(s) during cooking.
Oven Light
The oven light comes on automatically when the door
is opened. Some models have a switch on the lower
control panel that allows you to turn the light on or off
when the door is closed.
10

Oven Moisture
As your oven heats up, the temperature change of the air in the oven may
cause water droplets to form on the door glass. These droplets are harmless
and will evaporate as the oven continues to heat up.
Oven Venti
The oven is vented through duct openings at the rear
of the cooktop. See Features section. Do not block
these openings when cooking in the oven—it is
important that the flow of hot air from the oven and
fresh air to the oven burners be uninterrupted.
● The vent openings and
nearby surfaces may
become hot. Do not
J~
‘w+~
- . . . .
... . . . , .,
touch them.
v>~~
● Do not leave Dlastic
items on the c;okto~
Vent appearance and location vay
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 Shelves
The shelves are
designed with stop- —
locks so when placed
correctly on the shelf
supports, they will stop
before coming
1
completely out of the ~
oven and will not tilt
$
when you are removing >
food from them or
placing food on them.
Shelf Positions
The oven has five shelf
supports for normal
baking and roasting
identified in this
illustration as A
(bottom), B, C, D and
E (top). It also has a
)
special low shelf
position (R) for roasting -
extra large items, such
as a large turkey—the
When placing cookware on a shelf, pull the shelf out
to the “stop” position. Place the cookware on the
shelf, then slide the shelf back into the oven. This will
eliminate reaching into
the hot oven.
To remove a shelf from
the oven, pull it toward
=
you, tilt the front end
upward and pull the
s
G
II A
\ -
shelf out.
To replace, place the
-+111
shelf on the shelf
I
,,
shelf is-not designed to slide out at this position.
Shelf positions for cooking are suggested on the
Baking and Roasting pages.
(continued next page)
support with the stop-locks (curved extension of shelfl
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
“stop” on the oven wall. Then lower
the front of the shelf and push it all the way back.
11

USmG YOUR OWN
(continued)
Adjusting the Oven Thermos~t
When cooking food for the first time in your new oven,
use the time given on recipes as a guide. Oven
thermostats, over a period of years, may “drift” from
the factory setting and the differences in timing between
an old and a new oven of 5 to 10 minutes are not
unusual. Your oven has been set correctly at the factory
and is more likely to be accurate than the oven which
it replaced.
We do not recommend the use of
OVENTEMP
inexpensive thermometers, such as
those found in the grocery store, to
check the temperature setting of your
new oven. These thermometers can
vary by
2W0 degrees. If you think
the oven should be hotter or cooler,
you can adjust it yourself. To decide
how much to change the temperature,
Front of OVEN
TEMP knob.
set the oven temperature 25°F. higher
or lower than the temperature in your
recipe, then bake. The results of this “test” should
give you an idea of how much the temperature
should be changed.
Back of OVEN TEMP knob,
@@
(appearance may va~)
Pull the OVEN TEMP knob off the range and look
at the back side.
To make adjustment,
Ioosen (approximately one turn),
but do not completely remove, the two screws on the
back of the knob. With the back of the knob facing
you, hold the outer edge of the knob with one hand
and turn the the front of the knob with the other hand.
To raise the oven temperature, move the top screw
toward the right. You’ll hear a click for each notch
you move the knob. To lower the temperature, move
the top screw toward the left. Each click will change
the oven temperature approximately
10°F. (Range is
plus or minus
60°F. from the arrow.)
We suggest that you make the adjustment one click
from the original setting and check oven performance
before making any additional adjustments.
After the adjustment is made,
retighten screws so they
are snug, but be careful not to
overtighten. Reinstall
knob on range and check performance.

Clock and Minute Timer
To set the clock, push the knob in and turn the clock hands to the
correct time. Then let the knob out and continue turning to OFF.
The Minute Timer has been combined with the range clock. Use
it to time cooking operations. You’ll recognize it as the pointer that
is different in color from the clock hands.
Minutes are marked up to 60 on the center ring of the clock.
To set the Minute Timer, turn the knob to the left, without pushing
in,
until the pointer reaches the number of minutes you want to time.
At the end of the set time, a buzzer sounds to tell you time is
up. Turn the knob, without pushing in, until the pointer reaches
OFF and the buzzer stops.
Automatic Oven Timer
This Timer will automatically start and stop your oven for you.
Here’s what you do:
1. Make sure both your range clock and the DELAY START dial
show the correct time of day. When either the DELAY START dial
or STOP TIME dial is pushed in and turned, it will “pop” into
place when the time shown on the range clock is reached.
2. Set the DELAY START control. Push in and turn the DELAY
START dial to the time you want the oven to turn itself on.
(If you want it to start cooking immediately, do not set DELAY
START time.)
3. Set the STOP TIME control. Push in and turn the STOP TIME
knob to the time you want the oven to turn itself off.
NOTE: There must beat least a half-hour difference between the
DELAY START and STOP TIME dials, and times can be set only
up to 11 hours and 45 minutes in advance.
4. Set the OVEN SET knob to TIME BAKE.
5. Set the OVEN TEMP knob to the desired cooking temperature.
The oven will turn itself on immediately unless you have set the
DELAY START control for a later starting time. It will operate
at the temperature you selected and turn itself off at the Stop Time
you selected.
After you take your food out of the oven, be sure to turn the
OVEN TEMP knob to OFF.
STOPTIME
DEWY START
PUSH TO TURN
13

BA~G
HOW TO Set Your Range For Baking
1. To avoid possible burns, place the shelves in the
3. Check food for doneness at minimum time on
comect position before you turn the oven on.
recipe. Cook longer ifneces5aw. Turn OVEN
2. Turn OVEN SET knob to BAKE or TIME BAKE
TEMp knob to OFF and remove food.
~d tum OVEN ~Mp knob to desired temperature.
Do not lock the oven door with the door latch
during baking. This is used for se]f cleaning only.
For best b~ing results, fo]]ow the5e sugge5tion5:
Oven She]ves
A~ange the oven
shelf or shelves
in the desired
locations whi]e
the oven is coo].
The correct she]f
position
depend5
on the kind of
food ~d the
brownin
g
desired+
As a general mIe,
place most foods in the middle of the oven, on either
the second or third she] ffrom the bottom. See the
chart for suggested shelf positions.
Preheating
Preheat the oven if the recipe calls for it. Preheat
means bringing the oven up to the specified
temperature before putting in the food. To preheat, set
the oven at the correct temperature—selecting a
higher temperature does not shorten preheat time.
Preheating is necessav for good
results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessay. For
ovens
without a preheat indicator light or tone, preheat 10
minutes. After the oven is preheated place the food
in the oven as
quick]y as possible to prevent heat
from escaping.
%Pe Of Food
Shelf Position
Angel food c~e
A
Biscuits or muffins
B or C
Cookies or
cupc~es
B or C
Brownies
B or C
Layer
Cakes
B or C
B
undt or pound cakes
Aor B
pi es or pie she]ls
B or C
Fr Ozen pies
A (on cookie sheet)
Ca SSeroles
B or C
Roa sting
Bo rR
pan Placement
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
possib]e rather than being placed to the front
or to the back of the oven.
Pans should not touch each other or the wails of the
oven.
Allow 1 to 1 X inch space between pans as well
as from the back of the oven, the door and the sides.
If you use two shelves, stagger the pans so one is not
direct]y above the other.
14

Baking Guides
When using prepared baking mixes, follow package recipe or instructions
for best baking results.
Cookies
When baking
cookies, flat cookie
sheets (without
sides) produce
better-looking
cookies. Cookies
baked in a jelly roll
pan (short sides all
around) may have
Aluminum Foil
Never entirely cover
a shelf with a large
cookie sheet or
aluminum foil. This
will disturb the heat
circulation and results
in poor baking. A
smaller sheet of foil
may be used to catch
darker edge; and pale or light browning may occur. a
spillover by placing it
Do not use a cookie sheet so large that it touches the on a lower shelf several inches below the food.
walls or the door of the oven.
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 When baking cakes, warped or bent pans will cause
pans to produce a browner, crisper crust. Frozen uneven baking results and poorly shaped products.
pies in foil pans should be placed on an aluminum A cake baked in a pan larger than the recipe
cookie sheet for baking since the shiny foil pan reflects
recommends will usually be crisper, thinner and drier
heat away from the pie crust; the cookie sheet helps than it should be. If baked in a pan smaller than
retain it.
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
Baking Pans
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.
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

ROAST~G
Do not lock the oven door with the door latch
during roasting. This is used for self-cleaning only.
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.
I
The oven has a s~ecial
m
low shelf (R) po~ition
just above the oven
bottom. Use it when
extra cooking space is
needed, for example,
when roasting a large
turkey. The shelf is not
designed to slide out at
this position.
Roasting is really a baking procedure used for meats.
Therefore, oven controls are set for BAKE or TIME
BAKE (you may hear a slight clicking sound, indicating
the oven is working properly). Roasting is easy; just
follow these steps:
1. Position oven shelf
Ill n
at (B) position for
small size roast
(3 to 5 lbs.) and at
(R) position for
larger roasts.
2. Check the weight of
the roast. Place the
*
meat fat-side-up or the poultry breast-side-up
on the roasting rack in a shallow pan. The melting
fat will baste the meat. Select a pan as close to
the size of meat as possible. (Broiler pan with
rack is a good pan for this.) Line the broiler pan
with aluminum foil when using pan for marinating,
cooking with fruits, cooking heavily cured meats,
or basting food during cooking. Avoid spilling
these materials inside the oven or inside the
oven door.
3. Turn OVEN SET
OVEN SH
knob to BAKE or
TIME BAKE and
OVEN TEMP
knob to desired
temperature.
Check the
Roasting Guide
OVEN KMP
for temperatures and approximate cooking times.
4. Most meats continue to cook slightly
while standing after being removed from the oven.
Recommended standing time for roasts is 10 to 20
minutes. This allows roasts to firm up and makes
them easier to carve. Internal temperature will rise
about 5° to
10°F. If you wish to compensate for
temperature rise, remove the roast from the oven
when its internal temperature is 5° to
10°F. less
than temperature shown in the Roasting Guide.
NOTE:
● You may wish to Time Bake (See Using Your
Oven section of this book) 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.
Frozen Roasfi
● Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 15 to 25 minutes per
pound additional time (15 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
● Thaw most frozen poultry before roasting to ensure
even doneness. Some commercial frozen poultry can
be cooked successfully without thawing. F O 11 OW
directions given on package label.
Dual Shelf Cooking
This allows more than one food to be cooked at the
same time. For example: While roasting a 20-lb.
turkey on shelf position R, a second shelf (if so
equipped) may be added on position D so that
scalloped potatoes can be cooked at the same time.
Calculate the total cooking time to enable both dishes
to complete cooking at the same time. Allow 15-20
minutes of additional cooking time for the potatoes.
16

Questions and Answers
Q. Is it necessary to check for doneness with a Q. Do I need to preheat my oven each time I cook
meat thermometer?
a roast or poultry?
A. Checking the finished internal temperature at the
completion of cooking time is recommended.
Temperatures are shown in Roasting Guide. For
roasts over
8 Ibs., 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 meat.
A. It is unnecessary to preheat your oven.
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
A. Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.
Q. Can I seal the sides of my foil “tent” when
roasting a turkey?
A. Sealing the foil will steam the meat. Leaving
it unsealed allows the air to circulate and brown
the meat.
Meat
Tender cuts; rib, high quality sirloin
tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
ROAST~G GU~E
Oven
temperature
325°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
Approximate Roasting Time
in Minutes per Pound
3 to 5 lbs. 6 to 8
Ibs.
24-35
18-25
35-39
25-31
39-45 31-33
21-25 20-23
25-30 24-28
30-35 28-33
35-45
30-40
35-45
30-40
18-23 minutes per pound (any weight)
3 to 5 lbs. Over 5 lbs.
35-40 30-35
35-40
10 to 15 lbs.
Over 15 Ibs,
16-22 12-19
Internal
Temperature
‘F.
140°-1500t
150°-1600
170°-1850
140°-15007
150°-1600
170°-1850
170°-1800
170°-1800
115°-1250
185°-1900
185°-1900
In thigh:
185°-1900
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
tThe U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to onlv 140°F. means
some food poisoning orga~isms may survive.” (Source:’S;fe Food Book. Your Kitchen Guide. USDA Rev~June 1985.)
17

Do not lock the oven door tith
Broiling is cooking food by direct The oven door must be closed
the door latch during roasting. heat from above the food. Most during broiling.
This is used for self-cleaning only. fish and tender cuts of meat can
be broiled. Follow these steps to
keep spattering and smoking to
a minimum.
How to Broil
1. Oven does not need to be preheated for broiling.
2. If meat has fat or gristle near the edge, cut vertical
slashes through it about 2 inches apart, but don’t
cut into meat. We recommend that you trim fat to
prevent excessive smoking, leaving a layer about
1/8 inch thick.
3. Arrange food on rack and position the broiler
pan on the appropriate shelf in the oven. Placing
food closer to flame sears the exterior and
increases surface browning of food, but also
increases spattering and the possibility of fats
and meat juices igniting.
4. Close the oven door but do not latch it. If the
door latch is moved to the right during a broil
operation, the door may lock and you may not
be able to open it until the oven cools.
5. Turn the OVEN SET knob to BROIL. For most
foods, turn the OVEN TEMP knob to BROIL.
6. Turn most foods once
during cooking (the
exception is thin fillets
of fish; oil one side,
place that side down on
broiler rack and cook
without turning until
done). Time food 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
broiler pan from oven and serve food immediately.
Leave pan outside the oven to cool.
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan and broiler rack. However,
you must mold the foil tightly to the rack and cut slits in it just like the rack.
Without the slits, the foil will prevent fat and meat juices from draining to
the broiler pan. The juices could become hot enough to catch on fire. If you
do not cut the slits, you are frying, not broiling.
Questions & Answers
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
drier. Juices are protected by
the rack and stay cooler, thus
preventing excessive spatter
and smoking.
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. Check to see if you are usin,q
the recommended shelf
position. Broil for longest
period of time indicated in the
Broiling Guide. Turn food only
once during broiling.

Comments
Arrange in single layer.
Space evenly. Up to 8 patties take
about same time.
Steaks less than 1 inch thick cook
through before browning. Pan frying
is recommended.
Slash fat.
Quantity anWor
Thickness
Shelf
Position
1st Side
Minutes
2nd Side
Minutes
Food
Bacon
1/2 lb. (about 8
thin slices)
c
3
4-5
Ground Beef
1 lb. (4 patties)
1/2 to3/4 inch thick
c 10-11
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
Chicken
1 inch thick
(1 to lx Ibs.) B
B
B
9
12
13
7
5-6
8-9
6-7
10-12
16-18
1 inch thick
(2 to 2X Ibs.) B
B
B
10
12-15
25
1 whole
(2 to 2X lbs.),
split lengthwise
B 30-35 25-30
Reduce times about 5 to 10 minutes
per side for cut-up chicken. Brush
each side with
melted butter. Broil
skin-side-down first.
Bakery Products
Bread (Toast) or
Toaster Pastries
English Muffins
Lobster Tails
2 to 4 slices
1 pkg. (2)
c
c
2-3 1/2-1
Space evenly. Place English muffins
cut-side-up and brush with butter
if desired.
2, split
2 to 4
(6 to 8 oz. each)
3-5
13-16
c
Do not
turn over.
5
8
4-5
9-12
Cut through back of shell and spread
open. Brush with melted butter
before broiling and after half of time.
Handle and turn very carefully. Brush
with lemon butter before broiling and
during broiling if desired. Preheat
broiler to increase browning.
Increase time 5 to 10 minutes per side
for
lti inch thick or home cured.
Slash fat.
Fish
1-lb. fillets
1/4 to 1/2 inch thick
B
5
Ham Slices
Precooked 1 inch thick
c 8
Pork Chops
Well Done
2 (1/2 inch thick)
2 (1 inch thick),
about 1 lb.
B
B
10
13
Lamb Chops
Medium
Well Done
Medium
Well Done
2 (1 inch thick),
about 10 to 12 oz.
2
(1K inch thick),
about 1
lb.
B
B
B
B
8
10
10
17
4-7
10
4-6
12-14
Slash fat.
Wieners
similar precooked
sausages, bratwurst
l-lb. pkg. (10) c
6
1-2
[f desired, split sausages in half
lengthwise; cut into 5-to 6-inch
pieces.
Broiling Tips
The oven door must be closed during broiling. 3. If desired. marinate meats or chicken before
broiling. Or brush with barbecue sauce last 5 to 10
minutes only.
4. When arranging food on pan, do not let fatty edges
hang over sides, which could soil oven with fat dripping.
5. Oven does not need to be preheated. However, for
very thin foods, or to increase browning, preheat
if desired.
6. Frozen steaks can be broiled by positioning the oven
shelf at next lowest shelf
~osition and increasing
1. Always use broiler pan and rack that comes with
your oven. It is designed to minimize smoking and
spattering by trapping juices in the shielded lower
part of the pan.
2. 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.
cooking time given in thi~ guide 1 ‘/2 times per s~de.
19

OPEMT~G T~ SELF-CLEANING OWN
Before a Clean Cycle
Step 1: Remove the broiler pan, broiler rack, all
cookware and any aluminum foil from the oven—they
cannot withstand the high cleaning temperatures.
(Oven shelves may be left in oven. NOTE: Shelves
will discolor after the self-clean cycle.)
Step 2: Wipe up heavy soil on the oven bottom.
If you use soap, rinse thoroughly before self-cleaning
to prevent staining.
A.
B.
c.
Oven
Oven
Oven
Front Frame
Door Gasket
Light
Step 3: Clean spatters or spills on the oven front frame
(A) and only that area on the oven door that is outside
the gasket (B). Do not clean the gasket. Use detergent
and hot water with a soap-filled steel wool pad, then
rinse well with a vinegar and water mixture. This will
help prevent a brown residue from forming when the
oven is heated. Buff these areas with a dry cloth. Never
use a commercial oven cleaner in or around the
self-
cleaning oven.
● Clean top, sides and outside front of oven door with
soap and water. Do not use abrasives or oven cleaners.
● Do not rub or clean the door gasket (B)—the
fiberglass material of the gasket has an extremely
low resistance to abrasion. An intact and well-fitting
oven door gasket is essential for energy-efficient
oven operation and good baking results. If you
notice the gasket becoming worn, frayed or damaged
in any way or if it has become displaced on the door,
you should have it replaced.
Step 4: Close and latch the door. Make sure the oven
light (C) is off.
Oven shelves may be cleaned in the self-cleaning
oven. However, they will darken, lose their luster and
become hard to slide. Wipe the shelf supports with
cooking oil after self-cleaning to make shelves slide
more easily.
Caution: Drip pans (on some models), and
burner grates, should never be cleaned in the
self-cleaning oven.
Do not use commercial oven cleaners or oven
protectors in or near the self-cleaning oven. A
combination of any of these products plus the high
clean cycle temperatures may damage the porcelain
finish of the oven.
Important
The oven door must be closed and latched and all
controls must be set correctly for the clean cycle to
work properly.
20