GE JGSP30PGEP User manual

GasSlide=inRan#e
'" i, lllll
Contents
Aluminum Foil 5, 12, 16 Roasting, Roasting Guide 14-15
Anti-Tip Device 3, 7, 28 Self-Cleaning Instructions 20-22
Appliance Registration 2 Shelves 9, 14, t9, 20, 22
Cm'e and Cleaning 18-19 Thermostat Adjustment 19
Clock 10 Vent Duct 10
Consumer Services 31 Problem Solver' 25-26
Electronic Conu_ols 10 Safety Instructions 2-5
Energ3,-Sm4ng Tips 4 Surface Cooldng 8, 9
Features 7 Burner Glates 18
Flooring Under flae Range 6 Bunaers 17
I.,eveling 6 Control Settings 8
Minute/Second rimer 10 Cookware Tips 9
Model and Serial Number's 2 Flame Size 8
Oven 9-10 Lighting Instructions 8
Aii Adjustment 24 Toe Space Filler 27
Baking, Baldng Guide 12, I3 Warxanty Back Cover
Broiler Pan and Rack 16, 17, 19
Broiling, Broiling Guide 16-17
Control Settings t0-11
Door Removal I9
Light; Bulb Replacement 9, 19
Oven Bottom Removal 24
Oven Timer 10, 11 GE,qnswer Center_
Preheating 13 800o626_2000
ModelsJGSP30GEP
JGSP31GEP
GEAppliances iii
All manuals and user guides at all-guides.com
all-guides.com

Help us help yOUo,o
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
AppIiance Park
Louisville, KY 40225
Write down the model
and serial numbers.
You'll find them on a label on the
front frame behind the storage
drawer. See page 7..
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 on page
25. It lists causes of minor
operating problems that you can
correct yourself.
If you need service...
To obtain service, see the
Consumer Services page in the
back of this book
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, Kentucky 40225
FINALLX, if your problem is still
not resolved, write:
Major Appliance Consumer
Action Panel
20 North Wacker Drive
Chicago, illinois 60606
WARNING :If the
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
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
departmenL
Installation and service
must be performed by a
qualified installer, service
agency or the gas supplier.
2
All manuals and user guides at all-guides.com

IMPORTANT SAFETY INSTRUCTI[ONS
Read all instructions before using this appliance.
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
further 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 perfoimed 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 ptugo If in doubt
about the grounding of your'
home electrical system, it is
your Personal responsibility and
obligation to have an ungrounded
outlet replaced with aproperly
grounded, three-prong outlet in
accordance with the National
Electrical Code, Do not use
an extension cord with
this appliance,
*Be sure all pacIdng materials
are removed from the range
before operating it, to prevent
fire or smoke danage should
the packing material ignite.
•Locate range out of ldtchen
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) on
which it is to be used. Your
range can be converted for use
with either type of gas. See
Installation Instructions
°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
°Don't leave children alone
or unattended where a range
is hot or in operation. They
could be seriously burned,,
°Don't allow anyone to climb,
stand or hang on the oven
door, storage drawer or range
top. They could damage the
range and even tip it over,
causing severe personal injury_
CAUTION: ITEMS OF
INTEREST TO CHILDREN
SHOULD NOT BE STORED
IN CABINETS ABOVE THE
RANGE--CHH,DREN
CLIMBING ON THE RANGE
TO REACH ITEMS COULD
BESEmOUSLV'OURED.
WARNING-All ranges
can tip and
injury could
result. To
prevent
accidental
tipping of
the range,
attach it to the
wail or floor
by installing
the Anti-Tip
device supplied. Make sure the
chain fits securely into the slot
in the bracket.
Kyou pull the range out from the
wall for any reason, make sure
the device is properly engaged
before you push the range back_
Please refer to tire Anti-Tip
device information on page 27,,
Do not allow the chain or bracket
to damage the gas plumbing in
any way,
•Let burner grates and other
surfaces cool before touching
them or leaving them where
children can reach them.
(contim¢ed next page)
3
_€_
g_
All manuals and user guides at all-guides.com

IMPORTANT SAFETY INSTRUCTIONS Icontinued
o Never wear loose fitting or
hanging garments while using
the appliance. Be careful when
reaching for items storedin
cabinets over the cooktop.
Flammable material could be
ignite d 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-propose dry
chemical dr foam-type fire
extinguisher,
-Do not store flammable
materials in the oven, storage
drawer or near the cooktop.
Do not store or use gasoline or
other flammable vapors and
liquids in the vicinity of dais or
any other appliance.
•Do not let cooldng grease or
other flammable materials
accunmlate in or near the
range.
* Do not use range for a
storage area.
• When cooking pork, follow
the directions exactly and
always cook the meat to an
internal temperature of at least
170°E This assures that, in the
remote possibility that trichina
may be present in the meat, it
will be killed mad the meat will
be safe to eat.
Surface Cooldng
- 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 spiltovers
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 holdersm
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 surface burner
acts as a heat trap, which may o
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
flesh 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
tod full of fat cma 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
to OFF before removing tipped, Select cookware with
cookware, fiat bottoms large enough to
*Carefully watch foods being
fried at ahigh 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 of the oven door and
under the storage drawer.
° Do not use a wok on the
cooking surface if the wok has
a round metal ring that is
placed over the burner grate
to support the wok. This ring
cover burner grates. To avoid
spillovers, make sure cookware
is large enough to contain food
properly, This will both save
cleaning time and prevent
hazardous accumulations of
food, since heavy spattering oi
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.
4
All manuals and user guides at all-guides.com

* Do not leave plastic items on
the cooktop--they may melt if
left too close to the vent,
oDo not leave any items on
the cooktop. The hot air from
the vent may ignite flammable
items and wilt 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 aH burners
are at the OFF position and
all grates are cool before
attempting to remove them.
* When flaming foods are
under the hood, 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
.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, Broiling and
Roasting
oDo 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 can cause
burns to hands, face and eyes.
° Keep oven free from grease
buildup.
* Place oven shelves in desired
position while 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 hot surfaces of the
door or oven walls,
*Don't heat unopened food
containers in the oven.
Pressure could build up and
the container could burst,
causing an injury.
*Don't use aluminum foil
anywhere in the oven except
as described in this book.
Misuse could result in a fire
hazmd or damage to the range..
* When using cooking or
roasting bags in the oven,
follow the manufacturer's
directions,
*Be sure to wipe up excess
spillage before self-cleaning
operation.
*Do not use your oven to dry
newspapers. If overheated,
they can catch fire,,
*Use only glass cookware that
is recommended for use in gas
ovens,
oAlways remove the broiler
pan from the 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_
*Make sure broiler pan and
rack are in place correctly to
reduce the possibility of a
grease fire,
° When broiling, if meat is too
close to the flame, the fat may
ignite. Trim excess fat to
prevent excessive flare-ups
*If you should have a grease
fire in the broiler pan, turn off
oven and keep oven door' closed
to contain fire until it burns out_
Cleaning Your Range
* Clean only parts listed in
this Use and Care Book.
* Keep range clean and free
of accumulations of grease or
spillovers, which may ignite.
Self-Cleaning Oven
*Do not clean door gasket
before reading special
cleaning instructions on
page 20. The door gasket is
essential for a good seal. Be
careful not to rub, damage or
move it.,
*Do not use oven cleaners. No
corranerciat oven cleaner or
oven liner protective coating of
any kind should be used in or
around any part of the oven,,
* Before self-cleaning the
oven, remove broiler pan and
other cookware.
If You Need Service
* Read "The Problem Solver"
on page 25 of this book.
*Don't attempt to repair
or replace any part of your
range unless it is specifically
recommended in this book.
All other seiwicing should
be referred to a qualified
technician_
SAVE THESE
INSTRUCTIONS
L.E Conversion Kit
Your iange is shipped from the
factow set to operate only with
NatulaI Gas. if you wish to use
your range with Liquefied
Petroleum Gas, you can have your
sales person order Kit JXA039 fi3r
model JGSP30GEP or Kit JXA069
for model JGSP3 tGEP
_te
5
All manuals and user guides at all-guides.com

Flooring under
the Range
Your range, like so 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 and inexpensive
instructions be followed,,
The range should be installed on
a t/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 wilt 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
Leveling the Range
Use a t ¼" open-end or adjustable
wrench to equally back out the
four legs. The flanges (rims) below
the sides of' the maintop must be
raised above the top of the
countertop Carefully slide the
range into its installation space
Observe that it is clearing the
countertopo Then place a spMt
level or a glass measuring cup
partially filled with water on one
of the oven shelves to check for
levetness_ If using a spirit level,
take two readings, with the level
placed diagonally first in one
direction and then the other,
Adjust the four legs carefully,,
Level the range front to back and
side to side, The range legs must
rest on the floor, The range must
not hang fr'om the countertop,
EnergyoSaving Tips
• Preheat the oven only when
necessary,, Most foods will cook
satisfactorily without preheating,
If you find preheating is necessary,
listen for' the beep and put food in
the oven promptly after the oven
is preheated,
• Always turn oven OFF before
removing food,
, During baking, avoid frequent
door openings, Keep door open as
short a time as possible if it is
opened,
•Cook 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 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,,
6
All manuals and user guides at all-guides.com
all-guides.com

Features of Your Range
Explained
Feature Index on page
t Model and Serial Numbers 2
2 Oven Door Gasket 20
3 Removable Oven Bottom 24
4 Oven Shelves (easily removed 9, i9
or repositioned on shelf supports)
5Automatic Oven Door Latch 20
6 Surface Burner Controls 8
7 Glass Cooktop 16
8 Oven Vent 10
9 Anti-Tip Device .3, 5, 28
(see Installation Instructions)
10 Surface Burners and Grates 8, 17, 18
Explained
Feature Index on page
11 OVEN CANCEL Button 11
12 Electronic Controls I0, 11
I3 Electronic Display Panel 10
t4 Oven "On" Indicator 9, I0
15 Set Knob 10, II
I6 Oven Light Switch (lets you turn I0
interior oven light on and off)
17 Oven Interior Light 10, 19
t8 Oven Shelf Supports 9
19 Removable Oven Door' 18
20 Broiler Pan and Rack 15, 19
21 Storage Drawer 23
t_
m
t_I
_o
m
w
7
All manuals and user guides at all-guides.com

Surface Cooking
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 burner's 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
fighting burners this way.
Surfiace burners in use when an
electrical power failure occurs will
continue to operate normally,
Surface Burner Controls
Rnobs that turn the surface burners
on and off are marked as to which
bu hers they control, The two
knobs on the left control the left
fl'ont and left rear burners, The two
kn_bs oil the right conu'ol the right
fror t and r'ight rear' burners,
To Light a Surface Burner
Push the control knob in and turn it
counterclockwise to LATE, You
wil! 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 tim burners and grates are
cool before you place your hand, a
pot holder, cleaning cloths or other
materials on them.
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 bottorn
of the cookware is wasted and only
serves to heat the handle,,
When using aluminum or
aluminum-clad stainless steel
pots and pans, adiust the flame so
the circle it makes is about 1/2
inch smaller than the bottom of the
cookware
When boiling, use this same
flame size_l/2 inch smaller than
the bottom of the cookware--no
matter' what the cookware is made
of..Foods cook .just as quickly at
a gentle boil as they do at a
furious, rolling boil. A high boil
creates steam and cooks away
moisture, flavor and nutrition.
Avoid it except for the few
cooking processes that need a
vigorous boil.
When frying or warming foods
in stainless steel, cast iron or
enamelware, keep the flame
down iower_to about 1/2 the
diameter of the pan.
When frying in glass or ceramic
cookware, lower the flame even
more.
8
All manuals and user guides at all-guides.com

Top-of-Range Cookware
Aluminum: Medium-weight
cookware is recommended because
it heats quickly and evenly, Most
foods brown evenly in an
aluminum skillet, Minerals in food
and water wilt stain but will not
harm aluminum A quick scour
with a soap-filled steel wool pad
after each use keeps aluminum
cookware looking shiny and new,
Use saucepans with tight-fitting
lids when cooking with minimum
amounts of water.
Cast Iron: If heated slowly, most
skillets wilt 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 smface or oven
cooking, tt 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 _ecommends
Using Your Oven
Electric Ignition
The oven burner and broil burner
are lighted by electric ignition.
To light either burner, push the
button for' the desired function
and turn the SET knob until the
desired temperature is displayed.
The burner should ignite within
60 seconds
Power Outage
CAUTION: DO NOT MAVdS,
ANY ATTEMPT TO
OPERATE THE ELECTRIC
IGNITION OVEN DURING
AN ELECTRICAL POWER
OUTAGE Neither the oven
nor the broiler can be lit during
an electrical power' outage,
Gas wilt not flow unless the
glow bar is hot
If the oven is in use when a
power outage occurs, the oven
burner shuts off and cannot be
re-lit until power' is restored
Oven Shelves
The shelves me 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 "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 the shelves fi'om
the oven, pull them toward you,
tilt front end upward and pull
them out.
To replace, place shelf on shelf
support with stop4ocks (curved
extension of shelf) facing up and
toward rear of oven° Tilt up front
and push shelf toward back of
oven until it goes past "stop" on
oven wall,. Then lower front of
shelf and push it al! the way back.
Shelf Positions
The oven has four shelf supports_
A (bottom), B, C and D (top), Shelf
positions for' cooking are suggested
on Baking and Roasting pages,
Oven Light
Use the switch on the control panel
to turn the light on and off,,
(continued next page)
9
©
et_
m
u
r_
J
All manuals and user guides at all-guides.com

Using Your Oven
(continued)
Oven Vent
Your oven is vented through ducts
at the rear of the range (see page
7)_ Do not block these ducts when
cooking in the oven--it is
important that the flow of hot air
flom the oven and fresh air to the
oven burner be uninterrupted,
Avoid touching the vent openings
or' neaxby surfaces during oven or'
broiler operation--they may
become hot,
• Vent openings and nearby
surfaces may become hot. Do not
touch them.
oHandles of pots and pans on
the cooktop may become hot if
left too close to the vent.
• 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 flom the vent
may ignite flammable items and
will increase pressure in closed
containers, which may cause them
to burst,,
,Metal items will become
very hot if they are left on the
cooktop, and could cause burns°
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 axe
harmless and will evaporate as
the oven continues to heat up,
Electronic Controls
Oven "On" Indicator
The word "ON" is displayed
when BAKE or' BROIL, button is
energized, it goes out when oven
CANCEL, button is pushed or
when oven shuts off automatically,
The oven operation is controlled
electronically. The following
instructions tell you how to operate
the electronic controls
To Set the Clock
1. Push CLOCK button,
2, Turn SET knob to cmrect time
of day. Clock is now set, The clock
must be set to the correct time of
day for accurate automatic oven
timing operations
To Set the
Minute/Second Timer
1. Push TIMER button
2. Turn SET knob to desired
amount of time (up to 9 hours and
59 minutes), The Minute/Second
Timer wil! begin to count down
within a few seconds
3. When time is up, the End-of-
Cycle Tone (.3 long beeps) will
sound and the display will again
show the time of day.
Note: The Minute/Second Timer
is a reminder only and will not
operate the oven,
You can use the Minute/Second
Timer whether or not the oven is
being used., The Minute/Second
Timer does not interfere with
oven operations,
To Cancel the Timer
Push and hold TIMER button for
three seconds This will clear the
Minute/Second Timer' function
To Bake
i. Push BAKE button,
2. Turn SET knob until desired
temperature is displayed.,
A one-second beep will sound
when the oven has preheated to
and stabilized at selected
temperature,
3. When finished baking, push
oven CANCEL button,,
Note: To recall what temperatme
you have selected while the rising
temperature is being shown, push
and hold the BAKE button, The
selected temperature will be shown
while you hold the BAKE button°
The actual oven temperature will
be shown after a few seconds.
You can push the CLOCK button
to display time of' day without
cancelling the oven operation,
You can change the selected
temperature at any time by
pushing the BAVd_. button and
turning the SET knob.
To Broil
1, Push BROIL. button_
2, Turn SET knob until your'
choice of HI BROIL or L.O BROIL
is visible in the display,
When finished broiling, push the
oven CANCEL. button
10
All manuals and user guides at all-guides.com

ERectronic Controlts (oomin ed)
Automatic Oven Timer
The oven timer will automatically
start and stop your oven cooking or'
self=cleaning operation for you
For automatic oven cooking:
1, Push COOK TIME. button
2, Turn SET knob to set length
of' baking time
3. Push BAKE button
4. Turn SET knob to set desired
temperature.
When cook time is reached,
the End-of-Cycle Tone (3 long
beeps) wilt sound and the oven
wilt turn off.
During automatic cooking:
*You can push the STOP TIME
button to find out when tile End-
of=Cycle Tone (3 long beeps) will
sound and the oven wilt turn off
o You can push the CLOCK button
to display time of day without
cancelling the oven operation
To Delay Starting an
Automatic Oven Operation
If a delayed cooldng operation
is desired:
1. Push COOK TIME button
2. Set length of baking time with
SET l,:not>
3. Push STOP TIME button.
4, Turn SET knob to time of day
when baking should be completed
Do not set a stop time that is less
than the length of cooking time
plus the current time of day
5. Push BAKE, button
6, Turn SET knob to desired
temperature,
When stop time is reached,
the End-of=Cycle Tone (3 long
beeps) wilt sound and tile oven
will turn off
Caution: Never let food sit in the
oven tbr more than t hour betbre
cooldng starts. Room temperature
is ideal for the growth of harmful
bacteria, Be sure oven light is off
because heat fl'om the bulb will
speed bacteria growth
Note: You can push the STOP
TIME button to find out when the
oven will turn off. Push and hold
the COOK TIME button to find
out when the oven wilt turn on..
ff a delayed self-cleaning oven
operation is desired, see page 21.
How to Change
aProgram
When a function has been
entered, you can recall what
has been programmed by
pushing the corresponding
function button. The messages
in the display show you which
function is currently being
displayed. While the function
is displayed, you can change it
with the SET knob. You can
change any programmed
function at any time.
Tones
Endmf-Cycle Tone (3 long beeps_
one second on, one second off):
shows that a timed oven operation
has reached STOP TIME or"that
the Minute/Second Timer has
counted down..
Attention Tone (series of short
beeps, t/4-second on, 1/4-second
off, until proper response is given):
will sound if oven has only been
partially programmed For
example, if you have selected a
cook time but no temperature, you
will hear' the Attention Tone until
you select a temperature or' push
CANCEL,,,
Notification Tone (single, one-
second beep): indicates oven has
stabilized at selected temperature.
Key 'lone (single, 1/10-second beep):
sounds when any button is pushed
Function Error Tone (series of
very rapid beeps, 1/8-second on,
l/4-second off): display will show
a failure code. Cancel Function
Error Tone by pushing the
CANCEL button. If the Function
Error Tone starts again (after about
i5 seconds), call for' service,,
Disconnect the range electrical
supply to stop the tone,,
If tile function en"or occurred while
you were programming the
Electronic Control, push the
CANCEL. button and try again.,
To Cancel the Tone...If you don't
want an audible tone when you
push a button, you can eliminate
the Key Tone by pushing and
holding the CANCEL, button
until you hear a short beep
(in approximately two seconds),
To activate the tone again, push
and hold the CANCEL button once
more until you hear a short beep,
Cancelling or activating the tone
should only be done when there is
no oven operation programmed
Pushing the CANCEL button will
clear all functions except the Clock
and Minute/Second Timer'.
11
ra_
Qr_
_m
¢3
All manuals and user guides at all-guides.com
all-guides.com

Baking
How to Set Your Oven
for Baking
1. Position the shetf or shelves in
the oven If cooking on two
shelves at the same time, stagger
the cookware for best heat
circulation
2, Close oven door:
3. Push the BAKE button and turn
the SET knob until desired
temperature is displayed If'
preheating is desired, do not put
food in the oven until a one-second
beep sounds to tell you the oven is
preheated°
4. Open door and place food in
oven on center of shelf, Allow at
least 2 inches between edge of
bakeware and oven wall or
adjacent cookware
5. Close oven door.
6. Check food for aloneness at
minimum time on recipe Cook
longer if necessary Push CANCEL
button and remove food
Shelf Positions
Most baking is done on the second
shelf position (B) from the bottom,
When baking three or' four' items,
use two shelves positioned on the
second and fourth sets of supports
(B & D) from bottom of oven,
Bake angel food cakes on first shelf
position (A) from bottom of oven
Baking Tips
. Follow a tested recipe and
measure tile ingredients careffllly
If you are using a package mix,
follow label directions
• Do not open the oven door during
abaking operation--heat will be
lost and the baking time might
need to be extended This could
cause poor' baking results If you
must open the door; open it
partially---only 3 or 4 inches--and
close it as quickly as possible,
*Do not disturb the heat
circulation in the oven with the use
of aluminum foil If foil is used,
place a small sheet of it, about I0
by 12 inches at the most, on a
tower shelf several inches below
the food, Do not place foil on the
oven bottom.
Common Baking Problems
and Possible Solutions
PIES
Burning around edges
° Edges of crust too thin.
° Inconect baking temperature
Bottom crust soggy and unbaked
* Allow crust and/or filling to cool
sufficiently before filling pie shell
*Filling may be too thin or juicy.
*Filling allowed to stand in pie
shell before baking, (Fill pie shells
and bake immediately.)
°Ingredients and proper measuring
affect the quality of the crust. Use
a tested recipe and good technique
Make sure there are no tiny holes
or tears in abottom crust.
"Patching" apie crust could
cause soaking.
Pie filling runs over
• Top and bottom crast not well
sealed together,
° Edges of pie crust not built up
high enough°
°Too much filling.
- Check size of pie plate,
Pastry is tough; crust not flaky
• Too much handling.
• Fat too soft or cut in too fine.
Rot! dough lightly and handle as
little as possible.,
CAKES
Cake rises higher on one side
• Batter spread unevenly in pan,
° Oven shelves not level,,
° Using warped pans,
Cakes cracking on top
. Oven temperature too high
• Batter too thick, follow recipe
or exact package directions
• Check for proper shelf position
• Check pan size called for in recipe
. Improper mixing of cake
Cake falls
•Too much shortening, sugar or
liquid
• Check leavening agent, baking
powder or baking soda to assure
freshness Make a habit to note
expiration dates of packaged
ingredients
oCake not baked long enough or
baked at incorrect temperature
If adding oil to a cake mix, make
certain the oil is the type and
amount specified
Crust is hard
• Check temperature.
• Check shelf position
Cake has soggy layer or streaks
at bottom
,Undermixing ingredients.,
*Shortening too soft for proper
creaming
,Too much liquid,
COOIOES & BISCUITS
Doughy center; heavy crust on
surface
° Check temperature,
• Check shelf position,
• Follow baking instructions
carefully as given in reliable recipe
or on convenience food package
, Flat cookie sheets will give more
even baking results Don't
overcrowd foods on a baking
sheet
° Convenience foods used beyond
their expiration date
Browning more noticeable on
one side
• Oven door not closed properly,
check gasket seal
°Check shelf position
12
All manuals and user guides at all-guides.com

Baking Guide
1. Preheating is very important
when baking foods such as
biscuits, cookies, cakes and other
pastries.
Preheating is not necessary when
roasting or' for' long-time cooking
of whole meals.
2. Aluminum pans conduct heat
quickly, For most conventional
baking, light, shiny finishes give best
results because they help prevent
overbrowning, 17oi.best browning
results, we recommend dull bottom
surfaces for'cake pans and pie plates..
3° Dark or non-shiny finishes and
glass cookware generally absorb
heat, which may result in dry, crisp
crusts Reduce oven heat 25°E if
lighter crusts are desired Rapid
browning of some foods can be
achieved by preheating cast-iron
cookware.
Food
Bread
Biscuits (V.,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
Fruitcakes
Layer
Layer, Chocolate
Loaf
C0okies
Brownies
Drop
Refrigerator
Rolled or sliced
Fruits,
Other Desserts
Baked apples
Custmd
Puddings, rice
and custard
Pies
Frozen
Meringue
One crust
Two crust
Pastry shell
Miscellaneous
Baked potatoes
Scalloped dishes
Souffles
Shelf
Cookware Positions
Shiny Cookie Sheet B, C
Shiny Metal Pan with B. A
satin-finish bottom
Cast-iron or Glass Pan B
Shiny Metal Pan with B
satin-finish bottom
Shiny Metal Muffin Pans A, B
Oven Time,
Temperatures Minutes
400°-475°
350°.400 °
400°-425 °
15-20
20-30
20-40
45-55
20-30
Comments
Canned, refrigerated biscuits take 2 to
4 minutes less lime
Preheat cast-iron pan for crisp crust
Decrease about 5 minutes for muffin
mix, or bake at 450°F for 25 minutes,
then at 350_'E for I0 to 15 minutes
Deep Glass or Cast-Iron Cups
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans
Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin Pans
Aluminum Tube Pan
Metal Jelly Roll Pan
Metat or Ceramic Pan
Metal or Ceramic Pan
Shiny Metat Muffin Pans
Metal or Glass Loaf or
Tube Pan
Shiny Metal Pan with
satin-finish bottom
Metal or Glass Loaf Pans
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
Glass or Metal Pans
Glass Custard Cups or Casserole
(set in pan of hot water)
Glass Custard Cups or Casserole
Foil Pan on Cookie Sheet
Spread to crust edges
Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
Set on Oven Shelf
Glass or Metal Pan
Glass Pan
B
B
A,B
A,B
B,A
A
B
A
A,B
B
A,B
B
B
B
B,C
B,C
B,C
B,C
A,B,C
B
B
A
B,C
A,B
B
B
A,B,C
A,B,C
B
375° 45-60
3500-375° 45-60
375%425° 45-60
3750-425° 10-25
350%375D 20-30
3250-375 ° 30-55
3750-400 ° 10-15
325°-350 ° 45-60
325°-350 ° 45-65
3500-375 ° 20-25
275o-300 ° 2-4 hrs
350_-375 ° 20-35
3500-375 ° 25-30
350° 40-60
325°-350 ° 25-35
350°-400° !0-20
,t00°-425 ° 6-12
375%400 ° 7-12
350°-400° 30_60
300°-350° 30-60
325° 50-90
4000-425° 45-70
325o-350° 15-25
400°-425 _ 45-60
4000-425 ° 40-60
450 ° 12-16
325°-400 ° 60-90
325°-375 _ 30-60
3000-350 ° 30-75
Dark metal or glass cookware gives
deepest browning
For thin rolls, Shelf B may be used
For thin rolls, Shelf B may be used.
Two-piece pan is convenient
Line pan with waxed paper
Paper liners produce moister crusts
Use 300°F and Shelf B for small or
individual cakes
If baking four layers, use Shelves
B and D
Bar cookies from mix use same time
Use ShelfC and increase temperature
25° to 50°F for more browning
Reduce temperature to 300_F for
large custard
Cook bread or rice pudding with
custard base 80 to 90 minutes.
Large pies use 400°F and more time
To quickly brown meringue, use
400°F. for 9 to 11 minutes
Custard fillings require lower
temperature and longer time
Increase time for large amount or
size
m
ImmlD
_m
13ui
All manuals and user guides at all-guides.com

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 When
roasting, it is not necessary to sear,
baste, cover' or add water to your
meat, Roasting is easy, just follow
these steps:
Step 1: Position oven shelf at
second from bottom position (B)
for small size roasts (3 to 5
pounds) and at bottom position (A)
for' larger roasts,
1
Step 2: Ch_ck weight of roast.
Place meat fat-side-up or poultry
breast-side-up on 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 (Broiler pan with rack is
a good pan for' this.)
Step 3: Push BAKE button and
turn SET knob until desired
temperature is displayed, Check
the Roasting Guide for
temperatures and approximate
cooking times,
Step 4: Most meats continue to
cook slightly while standing after'
being removed from the oven,.
Standing time recommended for
toasts 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.; to compensate for
temperature rise, if desired,
remove the roast from the oven
when its internal temperature is 5°
to 10°E tess than the temperature
shown in the Roasting Guide,
Frozen Roasts
Frozen roasts of beef, pork, lamb,
etc,, can be started without
thawing, but allow 15 to 25
minutes additional time per pound
(15 minutes additional time 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 pouluy
can be cooked successfully without
thawing Follow directions given
on packer's label,
Questions and Answers
Q. Is it necessary to check for
doneness with a meat
thermometer?
A, Checking the finished internal
temperature at the completion of
cooking time is recommended
Ternperatures are shown in Roasting
Guide on page 15. For roasts over 8
lbs,, cooked at 300°F. with reduced
time, check with thermometer at
half-hour intervals after half the
cooking time has passed
Q° Why is my roast crumbling
when I try to carve it?
A. Roasts are easier to slice if
allowed to cool 10 to 20 minutes
after removing from oven, Be sure
to cut across the grain of the meat
Q. Do I need to preheat my
oven each time I cook a roast
or poultry?
A, it is rarely necessary to preheat
your' oven, Preheat only for very
small roasts, which cook a short
length of time,,
Q. When buying a roast, are
there any special tips that would
help me cook it more evenly?
A. Yes, Buy a roast as even in
thickness as possible, or' buy
rolled roasts
Q. Can I seal the sides of my foil
"tent" when roasting a turkey?
A. Sealing the foil will steam the
meat, Leaving it unsealed allows
the air to circulate and brown the
meat_
14
All manuals and user guides at all-guides.com

Roasting Guide
Internal
Temperature °E1)0pe
Meat
Tender cuLs;rib, high quality sirloin
tip. rump or top roun&
Lamb leg or bone-in shoulder*
Veal shouldm; teg or loin*
Pork loin, rib or shoulder*
Ham, precooked
*For boneless rolled roasts over 6
inches thick, add 5 to 10 minutes per
pound to times given above
Poultry
Chicken or Duck
Chicken pieces
Oven
Temperature Doneness
325° Rare:
Medium:
Well Done:
325° Rare:
Medium:
Welt Done:
Well Done:
Well Done:
325 °
325 °
325 °
Approximate Roasting Time
in Minutes per Pound
3 to 5 lbs_ 6 to 8 lbs,
24-33 f8-22
35-39 22-29
40-45 30-35
21-25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
35-45 30-40
To Warm: 17-20 minutes per pound (any weight)
3to 5 Ibso
325 ° Well Done: 35-40
350 ° WelI Done: 35-40
10 to 15 lbs,
325 ° Welt Done: 18-25
Over 5 ibso
30-35
Turkey
Over 15 lbs,
15-20
140°-150 °
150%160 °
!70°-I85 °
_40_-150 °
t50°-I60 _
170°-185 °
170°-I80 °
170°-t80 °
115°-I25 °
185°-190 °
185°-190 o
In thigh:
185°-190 °
r_
_m
Gt_
r_
it_to
CIQ
t_
15
All manuals and user guides at all-guides.com

Broiling
Broiling is cooking food by intense
radiant heat from the upper bruit
unit in the upper' oven., Most fish
and tender' cuts of meat can be
broiled. Follow these steps to keep
spattering and smoking to a
minimum,
Step 1: 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
oven Always use rack so fat drips
into broiler pan; otherwise .juices
may become hot enough to catch
fire,,
Step 3: Position shelf on
recommended shelf position as
suggested in Broiling Guide. Most
broiling is done on D position
Step 4: Close the oven door.
Broiling should always be done
with the oven door closed.
Step 5: Press the BROIL button
and turn the SET knob until your
choice of HI BROIL, or LO BROIL.
is displayed. Note: Chicken and
ham are broiled at LO BROIL,
in order to cook food without
overbrowning it.
Step 6: Turn food only once
during cooking, Time foods for
first side pet Broiling Guide
Turn food, then use times given for
second side as a guide to preferTed
doneness. (Where two thicknesses
and times are given together, use
first times given for' thinnest food3
Step 7: When finished broiling,
push the oven CANCEL. button.
Serve food immediately, and leave
pan outside oven to cool during
meal for easiest cleaning
Use of Aluminum Foil
I. tf desired, broiler pan may be
lined with foil and broiler rack
may be covered with f0it for'
broiling. ALWAYS BE CERTAIN
TO MOLD FOIL. THOROUGHLY
TO BROILER RACK, AND SLIT
FOIL TO CONFORM WITH
SLITS IN RACK.. Broiler rack is
designed to minimize smoking and
spattering, and to keep drippings
cool during broiling. Stopping fat
and meat .juices from draining to
the broiler pan prevents rack fl'om
serving its purpose, and .juices may
become hot enough to catch fire.
2. DO NOT place a sheet of
aluminum f0il on shelf, To do so
may result in improperly cooked
foods, damage to oven finish and
increase in heat on outside surfaces
of the oven,,
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?
Ao 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, br_ash 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 using
the recommended shelf position.
Broil for longest period of time
indicated in the Broiling Guide
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 from sticking to the surface.
However, spraying the broiler rack
lightly with a vegetable cooking
spray before cooking will make
cleanup easier:
i
1
16
All manuals and user guides at all-guides.com
all-guides.com

Broiling Guide
t. Always use broiler pan and rack
that comes with your ovem It is
designed to minimize smoldng and
spattering by trapping juices in the
shielded lower part of the pan
2. Broiling should always be done
with the oven door' closed
3. For steaks and chops, slash fat
evenly around outside edges of meal
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 t0
minutes only,
5, When arranging food on pan, do
not let fatty edges hang over sides,
which could soil oven with fat
dripping
6, Broiler does not need to be
preheated However, for very thin
foods, or to increase browning,
preheat if desired
7. Frozen Steaks can be
conventionally broiled by
positioning the oven shelf' at next
lowest shelf position and increasing
cooIdng time given in this guide
1V,,times per side_
Food
Bacon
Ground Beef
Well Done
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Welt Done
Chicken (450°)
.....Bake Product
Bread (Toast) or
Toaster Pastries
English Muffins
Lobster tails
(6 to 8 oz each)
Fish
Ham slices (450°)
(precooked)
Pork chops
Well Done
Lamb chops
Medium
Well Done
Medium
Well Done
Wieners and
similar precooked
sausages,
bratwurst
Quantity and/or
Thickness
112lb (about 8
thin slices)
1 Ib (4 patties)
1/2 to 3/4 in thick
1 in thick
(1 to tV.,lbs)
!'Ain, thick
(2 to 2'/-'lbs )
1 whole
(2 to2½|bs ).
split lengthwise
2 to 4 slices
1pkg (2)
2 (split)
2-4
l-Ib fillets i/4 to
1/2 in thick
l in thick
2 (I/2 in think)
2 (t in thick),
about i fb
2 (I in thick)
about i0 to t2 oz
2 (172in thick),
about t lb
Shelf
Position
D
D
D
D
D
D
D
D
B
D
D
C
D
C
D
C
D
D
D
C
HI or First Side
LO Broil Time, Minutes
HI 5
HI 8-9
Ht
LO
HI 2-3
3-4
HI
HI
LO
HI
Ht
9
12-13
13
10
15
25
28-30
t3_16
5
8
t0-t2
12-13
8
t0
10
17
Second Side
Time, Minutes :
2¼
6-7
7
5-6
8_9
6-7
9-12
I6-I8
Comments
Arrange in single layer
Do not
turnover
Space evenly
Up to 8 patties take about same time
Steaks less than 1 in thick cook
through before browning Pan frying is
recommended Slash fat
4-5
8-9
t8-20 Reduce time about 5 to 10 min per side
for cut-up chicken, Brush each side with
melted butter Broil with skin-side-down
first and broil with door closed
t/2-t 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 broiling
and after half of broiling time
5 Handle and turn very carefully Brush with
lemon butter before and during cooking, if
desired Preheat broiler toincrease browning
8 Increase time 5 to I0 rain per side for
1½in, thick or home-cured ham
Slash fat
SIash fat4-7
10
4-6
t2-14
1-1b pkg (10) D HI 1-2 If desired, split sausages in half
lengthwise; cut into 5- to 6-in pieces
).=_m
m
€,
Imtl
Immt
imto
17
All manuals and user guides at all-guides.com

Care and Cleaning
(See Cleaning Guide on page 23.)
Proper care and cleaning are
important so your oven will give
you efficient and satisfactory
service Follow these directions
carefully in caring for' it to assure
safe ,and proper maintenance.
BE SURE ELECTRICAL
POWER IS OFF BEFORE
CLEANING ANY PART OF
THE RANGE.
Control Panel
It's a good idea to wipe the control
panel clean after each use of the
range. For a more thorough
cleaning, the knobs can be
removed by pulling them off the
knob stems. If knobs are removed,
do not allow water to run down the
inside surface of the glass while
cleaning. Clean with mild soap and
water, rinse with clean water and
polish dry with a soft cloth..
Do not use abrasive cleansers,
strong liquid cleaners or oven
cleaners on the control panel--
they will damage the finish,.
Cooktop Glass
To keep the cooktop looking its
best, wipe up any spills as they
occur, This will keep them from
burning on and becoming more
difficult to remove..
As soon as the cooktop is cool,
wash the glass surface with a cloth
moistened with warm, soapy
water'; rinse with clean water, and
dry with a soft cloth. You can use
any liquid household detetgent. Do
not use abrasive materials such as
metal pads, cleansing powder and
impregnated pads--they may
scratch the surface° Do not use
harsh chemicals such as bleach or
chemical oven cleaners.
CAUTION: DO NOT COOK
ON OR CLEAN A BROKEN
OR CRACKED COOKTOP.
Cleaning solutions and
spillovers penetrating the
cooktop can create a risk of
electric shock Call f0r service
technician immediately.
Burner Assembly
The burner assemblies should be
washed regularly and, of course,
after spillovers.
Turn all controls off before
removing burner parts.
The electrode of the spark
igniter is exposed when the
top of the burner is
removed. The spark igniter
sparks any time a control
knob is pushed in. Be careful
not to push in any surface
unit controls while the top of
a burner is removed. A
slight electrical shock might
result which could cause you
to knock over hot cookware.
@Burner Grate
Burner Top
['rim Ring
Burner Bowl
Burner Body
Spark Igniter
CAUTION: DO NOT
OPERATE THE BURNER
WITHOUT ALL BURNER
PARTS IN PLACE.
The burner grates, burner tops and
trim rings can be lifted off, making
them easy to clean Removing
them gives you access to the
burner bodies and burner bowls
(To avoid snagging cloth on spark
igniters, leave burner caps in place
when cleaning burner bowls ) DO
NOT REMOVE BUP,2qER
BOWLS. The bowls hold the
cooktop glass in place Wash burner
parts with all-purpose non-abrasive
cleaner and warm water Soak
stubborn soil Dry them with a
cloth--don't reassemble them wet
To reassemble: Place the trim ring
onto the burner body first. Before
ieplacing the burner top, first
examine the four notches on its
underside.. One of the notches,
shaped differently from the other
three, includes an indexing key for
the spark igniter---this notch fits
over the spark igniter: When
replacing burner grate, make sure
the bottoms of the four' larger
burner' grate fingers fit into the
corresponding indentations in the
burner bowl,
Burner Grates
Porcelain enamel burner grates
should be washed regularly and, of
course, after spillovers. Wash them
in hot, soapy water and rinse with
clean water: Dry the grates with a
cloth--don't put them back on the
range wet_ When replacing the
grates, be sure they're positioned
securely over' the burners.
To get rid of burned-on food, soak
the grates in a slightly dituted
liquid detergent.
Although they're durable, the
grates witl 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..
18
All manuals and user guides at all-guides.com

Lift-Off Oven Door
The oven door is removable to
make tile interior" more accessible.
To remove the door, open it a few
inches to the special stop position
that will hold the door' open.. Grasp
firmly on each side and lift the
door' straight up and off the hinges,
Note: Be careful not to place
hands between the spring hinge
and the oven door frame as the
hinge could snap back and pinch
your' fingers.
To replace the door, make sure
the hinges are in tile "out"
position, Position the slots in tile
bottom of the door squarely over
the hinges, Then lower the door
slowly and evenly over both
hinges at the same time. If hinges
snap back against the oven frame,
pull them back out,
Oven Shelves
You may clean the shelves with
a mild abrasive cleanser' following
manufacturer's directions After
cleaning, rinse the shelves
with clean water' and dry with
a clean cloth.
To remove heavy, burned-on soil,
soapy metal pads may be used
following manufacturer's
directions, After scrubbing, wash
with soapy water, rinse and dry..
Oven shelves may be cleaned in
self-cleaning oven. However', they
wilt 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.
Broiler Pan & Rack
After broiling, remove the broiler
pan and rack and carefully pour
off the grease Wash and rinse the
broiler pan and rack in hot,
soapy water.
If' food has burned on, sprinkle the
rack while hot with detergent and
cover with wet paper towels or a
dishcloth. That way, burned-on
foods will soak loose while the
mea! is being served,
Do not store a soiled broiler pan
and rack in the oven. Do not clean
in self cleaning oven,
Oven Light Bulb
Tile light bulb is located in the
upper right corner of the oven,
Before replacing the bulb,
disconnect electric power to the
range at the main fuse or' circuit
breaker panel or' unplug tile range
from tile electric outlet, Let the
bulb cool completely before
removing it, Do not touch a hot
bulb with a damp cloth, If' you do,
the bulb will break,
Gasket
/Crystal
_'i_._: -- 5Over Ring
To remove:
•Remove tile 3 screws in the lamp
cover,
. Detach lamp cover and remove
bulb,
To replace:
• Put in a new 40-watt appliance
bulb. (Note: A 40-watt appliance
bulb is smaller than a standmd 40-
watt household bulb.)
° Install lamp cover'. Replace 3
screws and tighten, making sure
cover fits flush with oven wa!l,.
• Reconnect electric power to range.
Thermostat Adjustment
The temperature in your' new range
has been set correctly at the
factory, so be sure to follow the
recipe temperatures and times the
first few times you bake in your'
new oven..
If'you think tile oven should be
hotter' or cooler', you can adjust it
yourself, To decide how much to
change the temperature, set the
oven temperature 25°E higher or
lower" than the temperature in your'
recipe, then baize, The results of
this test should give you an idea of
how much the temperature should
be changed,
To adjust temperature:
1. Push the BAIZE. button,
2. Select a temperature between
500°F, and 550°F with the
SET knob.
3. Quickly (within two seconds,
before the BAKE function begins)
push and hold the BAKE button
for' about 5 seconds,. The display
will show a plus number, a minus
number, or "00"
4, Turn the SET knob to adjust the
temperature in 5°E steps You can
raise it until +35°F. shows on
display or lower it until -35°E
shows on display If the control
beeps and flashes, push the
CANCEL. button and start over,
5. When you have made the
desired adjustment, push the
CLOCK button to go back to the
time of day display or to use your'
oven as you would normally
Note: The adjustment described
above will not change the self-
clean temperature,
19
¢3
e_
_t,=t,
All manuals and user guides at all-guides.com

Operating the Self-Cleaning Oven
Programmed Cleaning Time:
3 7,-hours
Prepare the Oven Before
Setting the Controls
The oven must be completely cool
in order to set the self-clean cycle
Step 1:
Remove the broiler pan, broiler
rack, all cookwme and any
aluminum foil from the oven
(Oven shelves may be left in the
oven Note: shelves will discolor
during the self-cleaning cycle..)
Step 2:
Wipe up heavy soil on oven
bottom. If you use soap, rinse
thoroughly before self-cleaning
to prevent staining.
Step 3:
o Clean spatters or soil on the oven
front frame (A), under' the front
edge of the oven vent, the door
liner' outside the door gasket and
the fi'ont edge of the oven cavity
(about !" into the oven), 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 fi'om forming when
the oven is heated. Buff these areas
with a dry cloth.
° Clean top, sides and outside front
of oven door with soap and water
Do not use abrasives or oven
cleaners,,
Do not let water inn down through
openings in the top of the door' (B).
Clean the door gasket (C) using
a clean sponge to soak the soiled
area with hydrogen peroxide
Repeated soaking may be needed
depending on the amount of soil,
Frequent cleaning will prevent
excessive soit buildup. Do not rub
the door gasket--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 replace it.
Make sure the oven light bulb
cover (D) is in place.
A. Oven Front Frame
B. Openings in Door
C. Oven Door Gasket
D. Oven Light Bulb Cover
Step 4:
Close the oven door and make
sure the oven light is off
Oven shelves may be cleaned in
the self-cleaning oven However,
they wilt 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
Do not use commercial oven
cleaners or oven protectors in
or near the self-cleaning oven.
Acombination of any of these
products plus the high clean-cycle
temperature may damage the
porcelain finish of the oven
Important
The oven door must be closed
and all controls must be set
correctly for the clean cycle to
work properly To help you
understand how the clean cycle
works, the stages of the cycle
are noted below,
1. Touch CLEAN button.
2. Set the controls
3. The words "CLEAN
TIME" are displayed, The
oven begins to heat, the door
locks automatically when
locking temperature is reached
and the word "LOCK" is
displayed
If the oven door is not latched,
the word "DOOR" is
displayed and the oven beeps
continuously Close the door,
touch CANCEL and begin
again
4. When the 3'L, hour cleaning
cycle is over, the word
"CLEAN" goes out and the
oven begins to cool.
5. When the oven temperature
has fallen below the locking
temperature (about 20-30
minutes after the word
"CLEAN" goes out at the end
of the clean cycle), the word
"LOCK" goes out, the door
latch handle can be moved to
the left and the door can be
opened
20
All manuals and user guides at all-guides.com