GE JGSS03PJ User manual

Howtoget the best from
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Contents
Appliance Registration 2Problem Solver 23
Care and Cleaning 17-21 Repair Service 23
Control Panel 19 Safety Instructions 3-5
Features 6-9 Surface Cooking 10,11
Flooring Under Range 5Burners, Burner Grates 18
Leveling 5Clock and Timer 11
Lif&Up Cooktop 18 Control Settings 10
Model and Serial Numbers 2Cookware Tips 11
Oven 11,12 Drip Pans 18
Air Adjustment 21 Flame Size 10
Baking, Baking Guide 14,15 Lighting Instructions 10
Broiler Pan and Rack 20 Warranty Back Cover
Broiling, Broiling Guide 16
Continuous Cleaning Care 17
IControl Settings 12
Door Removal 19
Light; Bulb Replacement 12, 19
Lighting Instructions 11,12
IOven Bottom Removal 20
Preheating 14
Roasting, Roasting Guide 15
Shelves 12,20
Thermostat Adjustment 21
VentDuct 12
UseandCareof
gasmodels
StandingPilot
JGSS03PJ
JGSS05GPJ
JGBS16PJ
JGBS16GPJ
JGBC16GPJ
ElectricIgnition
JGSS03EJ
JGSS05GEJ
JGSCOXEJ
JGBS16EJ
JGBS16GEJ
JGBC16GEJ
JGBCliGEJ
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YourDirectLineto GeneralElectric
TheGEAnswerCentd 800.626.2000
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Help us
help you...
Read this book carefully.
It is intended tohelp you operate and
maintain your newrange properly.
Keep ithandy for answers to your
questions.
If you don’t understand something
or need more help, write (include
your phone number):
Consumer Affairs
General Electric Company
Appliance Park
Louisville, KY 40225
Write down the model
and serial numbers.
You’ll find them on alabel located in
the burner box under the cooktop.
See pages 6and 8.
These numbers are also on the
Consumer Product Ownership
Registmtion 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
adamaged range ...
Immediately contact the dealer (or
builder) that sold you the range.
Save time and money.
Before Yourequest
service:..
Check the Problem Solver on
page 23. It lists causes of minor
operating problems that you can
correct yourself.
FOR YOUR SAFETY
TurnOFFallrange
controls
Ifyousmellgas:
1.Openwindows
2.Don’ttouch
3electricalswitches* Extinguishany
openflame
4. Immediatelycall
yourgassupplier
●Don’t turn electric switches on
or off because sparks may
ignite the gas.
FOR YOURSAFETY
Keeptheappliance
areaclearandfree
fromcombustible
materials,gasoline
andotherflammable
vaporsandliquids.
2

SAFETY INSTRUCTIONS
hRead allinstructionsbeforeusing this appliance.
When YouGet YourRange
●Havethe installer showYOU
the location of the rangegas
cut-offvalveandhowto shut
it off if necessary.
●Haveyour rangeinstalled
and properlygroundedbya
qualified installer, in accordance
with the Installation Instructions.
Any adjustment and service should
be performed only by qualified
gas range installers or service
technicians.
.Plug yourrange intoa120-VOlt
groundedoutlet only.Do not
remove the round grounding prong
from the plug. If in doubt about
the grounding ofthe home electrical
system, it is your personal
responsibility and obligation to
‘3 haveanungroundedoutletreplaced
with aproperly-grounded three-
prong outlet in accordance with
the National Electrical Code. Do
not use an extension cord with
this appliance.
.Be sureall packingmaterials
are removedfrom the range
beforeoperating it, to preventfire
or smokedamage should the
packingmaterial ignite.
.Locaterange out of kitchen
traffic path andoutof drafty
locations to preventpilot outage
(onmodeisso equipped)and
poorair circulation.
QBe sureyourrangeis correctly
adjustedbyaqualified service
technicianor installer for the
typeof gas (Naturalor LP)on
whichit is to be used. Your
rangecan be converted foruse
on one type of gasor the other.
\SeeInstallation Instructions.
)
●After prolongeduseof a
range,high floor temperatures
mayresultandmanyfloor
coveringswillnot withstand
this kindof 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
QDon’tleavechildrenalone or
unattendedwhere arangeis hot
or in operation. They could be
seriously burned.
●Don’tallowanyonetoclimb,
standor hang on the door,
broiler compartmentor range
top. They could damagethe range
and eventip it overcausing severe
personal injury.
●CAUTION:ITEMSOF
INTERESTTOCHILDREN
SHOULDNUI’BE SIXIREDIN
CABINETSABOVEARANGE
OR ON THEBACKSPLASH
OF ARANGE-CHILDREN
CLIMBINGONTHERANGE
TOREACHITEMSCOULDBE
SERIOUSLYINJURED.
cLetburnergratesandother
surfacescool beforetouching
them orleavingthem where
childrencan reachthem.
QNeverwearloose fitting or
hanginggarmentswhile using
the appliance. Flammable
material could be ignited if
brought in contact with flame
or hot ovensurfaces and may
cause severebums.
●Neveruse yourappliance for
warmingor heatingthe room.
Prolongeduse ofthe range
without adequate ventilation
can be hazardous.
●Do notusewateron grease
fires. Neverpick up aflaming
pan. Turn offburner, then
smother flamingpan bycovering
pan completely with well fitting
lid, cookie sheet or flat tray.
Flaming grease outside apan
can be put out by covering with
baking sodaor, if available, a
multi-purpose dry chemical
or foamfire extinguisher.
cDo notstoreflammable
materialsin anovenor near
the cooktop.
●Do notlet cookinggrease
or otherflammable materials
accumulatein or near the range.
●Whencooking pork, follow
our directions exactly and always
cook the meat to an internal
temperature ofat least 170°F.
This assures that, in the remote
possibility that trichina maybe
present in the meat, it will be
killed and meat will be safeto eat.
Surface Cooking
●Alwaysuse the LITE position
whenignitingtop burners and
makesuretheburnershaveignited.
cNeverleavesurface burners
unattendedat HIGH flame
settings. Boilovercauses
smokingand greasy spillovers
that maycatch on fire.
●Adjusttop burner flame size
so it doesnot extendbeyondthe
edge ofthe cookingutensil.
Excessiveflame is hazardous.
.Useonly dry potholders—
moist or damp potholders on hot
surfacesmayresult in burns from
steam. Do not let potholders
come near open flames when
lining utensils. Do not use atowel
or other bulky cloth in place of a
potholder.
3

IMPORTANT SAFETY INSTRUCTIONS (continued)
QTominimize the possibility of
burns, ignition of flammable
materials, and spillage, turn
cookware handlestowardthe side
or back ofthe range without
extendingoveradjacent burners.
cAlwaysturn surface burnerto
OFF beforeremovingutensil.
QCarefullywatchfwds being
fried at HI flame setting.
sNeverblock the vents (air
openings)of the range. They
providethe air inlet and outlet
which is necessary for the range
to operate properly with correct
combustion.
●Do notuse awokon the
cooking surface if the wokhas a
roundmetalringwhichisplaced
overthe burner grate to support
the wok. This ring acts as aheat
trap whichmaydamagethe burner
grate and burner head. Also, it
maycause the burner to work
improperly. This maycause a
carbon monoxidelevelabovethat
allowedbycurrent standards,
resulting in ahealth hazard.
●Foodsfor fryingshouldbe as
dryas possible. Frost on frozen
foodsor moisture on fresh foods
can cause hot fatto bubble up and
oversides ofpan.
●Useleast possibleamount of
fat for effectiveshallowor deep-
fat frying. Filling the pan too full
of fatcan cause spilloverswhen
food is added.
cIf acombinationof oils or
fatswill be usedin frying, stir
together beforeheating, or as fats
melt slowly.
●Alwaysheat fat slowly,and
watchas it heats.
cUse deep fatthermometer
wheneverpossibleto prevent
overheatingfat beyondthe
smokingpoint.
.useproperpansize—Avoid
pans that are unstable or easily
tipped. Select utensils havingflat
bottomslarge enough to properly
contain foodavoidingboilovers
and spillovers,but large enough
to coverburner grate. This will
both savecleaning and prevent
hazardousaccumulations of food,
sinceheavyspatteringor spillovers
lefton rangecan ignite. Use pans
with handles that can be easily
grasped and remain cool.
cUseonly glasscookwarethat
is recommendedfor use on gas
burners.
cKeepall plasticsawayfrom
topburners.
●Toavoidthe possibilityof a
burn, alwaysbecertain that the
controlsfor all burnersareat
OFF positionand all gratesare
coolbeforeattemptingtoremove
the grate.
●Whenflaming foods under
the hood, turnthe fan off. The
fan, if operating, mayspread
theflame.
●If rangeis locatednear a
window,do not use long curtains
whichcould blowoverthe top
burners and create afire hazard.
●Whenapilotgoes out, (on
models so equipped), you will
detect afaintodor of gas as your
signalto relight pilot. When
relightingpilot, make sure burner
controls are in OFF position and
followinstructions described on
followingpages to relight.
●If yousmell gas, and youhave
already made sure pilots are lit,
turn offthe gas to the range and
call aqualified service technician.
Neveruse an open flame to locate
aleak.
Baking, Broiling and
Roasting
●Do notuse ovenfor astorage
area.
QStandawayfromthe range
whenopeningthe door of ahot
oven.Thehotairorsteamwhich
escapescan cause burnsto
hands,face and/or eyes.
●Keepovenfree from grease
buildup.
●Placeovenshelves in desired
positionwhile ovenis cool.
●Pullingout shelf to the shelf
stopisaconveniencein lifting
heavyfoods. It is also a
precautionagainstburnsfrom
touchinghot surfaces of the
dooror ovenwalls.
●Don’theat unopenedfood
containersin the oven. Pressure
couldbuildupandthecontainer
couldburstcausing aninjury.
cDon’tuse aluminum foil
anywherein the ovenexceptas
describedin this book. Misuse
could result inafire hazard or
damageto the range.
cWhenusingcooking or
roastingbags inoven, followthe
manufacturer’sdirection.
●Useonly glasscookware
thatis recommendedfor use
in gasovens.
●Alwaysremovebroiler pan
frombroiler compartmentas
soonasyou finish broiling.
Grease left in the pan can catch
fire ifovenisused without
removingthe grease from the
broiler pan.

~●When broiling, if meat is too
close tothe flame, the fatmay
ignite. Trim excess fat to prevent
excessiveflare-ups.
●Makesure broiler pan is in
place correctly to reduce the
possibility of grease fires.
●If youshould havea grease
fiie inthe broiler pan, turnoff
oven, and keep drawer closed to
contain fire until it burns out.
Cleaning YourRange
●Cleanonly parts listed in this
Use andCareBook.
●Keeprange clean and freeof
accumulations of greaseor
spilloverswhich may ignite.
If YouNeed Service
●Read “The Problem Solver”
on page23 of this book.
●Don’tattempt to repair
or replace anypart of your
range unless it is specifically
recommendedin this book. All
other servicing should be referred
to aqualified technician.
SAVETHESE
INSTRUCTIONS
L
Flooring Under
the Range
Yourrange, like so many other
household items, is heavy and
can settle into soft floor coverings
such as cushioned vinyl. When
moving the range on this type of
flooring, use care.
Do not install the range over
kitchen carpeting unless you
place an insulating pad or sheet of
l/4-inch-thick plywood between
the range and carpeting.
When the floor covering ends at
the front of the range, the area that
the range will rest on should be
built up with plywood or similar
material 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
Your range must be level in order to
produce proper cooking and baking
results. After it is in its final location,
place alevel horizontally on an
oven shelf and check the Icvclness
front to back and side to sick. Level
the range by adjusting the leveling
legs or by placing shims under the
corners tis nccdcd.

Features of YourRange
QQQ
JGSS03PJwith
Standing Pilot Ignition
JGSS03EJ with
Automatic Pilotless Ignition Q
●
JGSS05GPJ with
Standing Pilot Ignition
JGSS05GEJ with
Automatic Pilotless Ignition
JGSC07Ga with
Automatic Pilotless Ignition
6

6
JGSS03PJ JGSS05GPJ
FeatureIndex Seepage JGSS03EJ JGSS05GEJ JGSC07GU
1Model and Serial Numbers 2● ●
(in burner box under cooktop) ●
2Surface Burner Controls 10 4 4 4
3Surface Burners and Grates 10 4 4 4
4Oven Temperature Control 12 ● ● ●
5Clock and Timer 11 ●
6Oven Vent 12 ● ● ●
7Oven Interior Light 12 ●
8Oven Light Switch 12 ●
(lets you turn interior ovenlight
on and off)
9Oven Shelves 12, 19 2 2 2
(easily removed or repositioned
on shelf supports)
10 Oven Shelf Supports 12 ● ● ●
11 Broiler Pan and Rack 20 ●● ●
12 Removable Oven Door 18 ●●●
(easily removed for ovencleaning)
13 Lift-Up Cooktop 19 ● ● ●
(locks in up position to simplify
cleaning underneath)
14 Removable Oven Bottom 16 ●● ●
15 Broiler Drawer 20 ● ● ●
16 Porcelain Enamel Oven Interior 17 ● ●
17 Continuous-Cleaning Oven Interior 17 ●

Features of YourRange
0
JGBS16PJwith
Standing Pilot Ignition
JGBS16EJwith
Automatic Pilotless Ignition
JGBS16GPH with
Standing Pilot Ignition
JGBS16GEHwith
Automatic Pilotless Ignition
JGBC16GPJwith
Standing Pilot Ignition
JGBC16GEJwith
Automatic Pilotless Ignition
JGBC17G~ with
Brushed Chrome Cooktop
Automatic pilotless Ignition
8

Explained JGBS16PJ JGBS16GPJ JGBc16GPJ
FeatureIndex on page JGBS16EJ JGBS16GU JGBa6GEJ JGBa7Gw
1Model and Serial Numbers 2“o ●● ●
(in burner box under cooktop)
2Surface Burner Controls 10 4 4 4 4
3Surface Burners and Grates 10 4 4 4 4
4Oven Temperature Control 12 ●●●●
5Clock and Timer 11 ● ● ● ●
6Oven Vent 12 ● ● ● ●
7Oven Interior Light E● ● ● ●
8Oven Light Switch 12 ● ● ● ●
(lets you turn interior ovenlight
on and off)
9Oven Shelves 12, 19 2 2 2 2
(easily removed or repositioned
on shelf supports)
10 Oven Shelf Supports 12 ●●●●
11 Broiler Pan and Rack 20 ●●● ●
12 Removable Oven Door 18 ●●● ●
(easily removed for ovencleaning)
13 Lift-Up Cooktop 19 ●●● ●
(locks in up position to simplify
cleaning underneath)
14 Removable Oven Bottom 18 ●●●
15 Broiler Drawer 20 ●s● ●
16 Porcelain Enamel Oven Interior 17 ●●
17 Continuous-Cleaning Oven Interior 17 ● ●
0
9

Surface Cooking
Lighting Instructions
StandingPilotModels
JGSS03PJ JGBS16GPJ
JGSS05GPJ JGBC16GPJ
JGBS16PJ
Thesurface burners on your range
have standing pilots that must be lit
initially. Tolight them:
1. Be sure surface burner control
knobs are in the OFF position.
2. Removethe grates and lift the
cooktop up (see page 18).
3. Locate the twopilot ports and
light each of them-witla match.
4. Lower the cooktop. Yoursurface
burners are now ready for use.
ElectricIgnitionModels
JGSS03EJ JGBS16GEJ
JGSS05GEJ JGBC16GEJ
JGSC07GEJ JGBC17GEJ
JGBS16EJ
Surfhceburners on these ranges are
lighted by electric ignition, ending
the need for standing pilots with
constantly burning flames.
In case ofapoweroutage,you can
light the pilotless ignition surface
burnerson your rangewith amatch.
Hold alighted matchto the burner,
thenturn the knob to the JJTE
position. Toavoidgettingburned,
useextremecautionwhenlighting
burnersinthismanner.
Surface burners in use when an
electrical power failure occurs will
continue to operate normally.
Surface Burner Controls
The knobs that turn the surfhce
burners on and off are located on
the lower control panel in front of
the burners.
The two on the left control the left
front and left rear burners. The two
on the right control the right ffont
and right rear burners.
lb Light aSurface Burner
*m
Push the control knob in and turn it
toLITE. On electricignitionmodels,
you willhear alittlec~cking noise—
the soundof the electric spark
ignitingthe burner.
I
Afterthe burner ignites,turn the
knob to adjustthe flame size.
Note:
●Do not operateaburner for
extendedperiods of time without
havingcookwareon the grate. The
finishon the grate may chip without
cookwareto absorb the heat.
●Check to be surethe burner you
turned on is the one youwant to use.
●Be sure the burners and grates are
cool before you place your hand, a
potholder, cleaning cloths or other
materials on them.
How to Select Flame Size
The flame size on agas burner
should match the cookware you
,areusing.
NEVER LET THE FLAME
EXTEND UP THE SIDES OF
THE COOKWARE. Any flame
larger than the bottom of the
cm-kwareis wasted and only serves
to heat the handles.
Whenusingaluminumor
aluminum-cladstainlesssteel
pOtSandpans,adjust the flame so
the circle it makes is about 1/2inch
smaller than the bottom of the o
cookware.
Whenboiling,use this same
flame size-1/2 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 afirious,
rolling boil. Ahigh boil creates
steam and cooks awaymoisture,
flavorand nutrition. Avoidit except
for the fewcooking processes
which need avigorous boil.
Whenfryingorwarmingfoods
instainksssteel,cast ironor
enamelware,keep the flame down
lower—toabout 1/2the diameter
ofthe pan.
Whenfryinginglassorceramic
cookware,lower the flame even
more.
10

F%op-of-llmge 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
will stain but will not harm
aluminum. Aquick scour with a
soap-filled steel wool pad after
each use keeps aluminum cookware
looking shiny new. Use saucepans
with tight-fitting lids for cooking
with minimum amounts of water.
CastIron:If heated slowly, most
skillets will give satisfactory results.
Enamelware:Under some
conditions, the enamel of some
cookwaremaymelt. Followcookware
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
o(saucepans, coffee and teapots).
Glass conducts heat very slowly.
HeatproofGlassCeramic:Can
be used for either surface or oven
cooking. It conducts heat very
slowlyand cools very slowly.Check
cookware manufacturer’s directions
tobe sureitcanbeusedongasranges.
StainlessSteel:Thismetal alonehas
poorheatingproperties,andisusually
combined with copper, aluminum
or other metals for improved heat
distribution. Combination metal
skillets generally work satisfactorily
if used at medium heat as the
manufacturer recommends.
Clockand Timer
The Clock and Timer (on models
so equipped) are helpfid devices
that serve several purposes.
The Clock
TosettheClock,push in the knob
and turn the clock hands to the
right to the correct time. Then let
the knob out and continue turning
to OFF.
Timer
The Timer has been combined with
the range clock. Use it to time all
your precise cooking operations.
You’llrecognize the Timer as the
pointer which is different in color
than the clock hands.
Minutes are marked up to 60 on the
center ring ofthe clock.
TosettheTimer,turn the knob to
the left, without pushing in, until
the pointer reaches the number of
minutes you want to time.
Attheendofthesettime,a
buzzersoundstotell youtimeis
up.lkm the knob, without pushing
in, until the pointer reaches OFF
and the buzzer stops.
Using YourOven
Lighting Instructions
Standing PilotModels
JGSS03PJ JGBS16GPJ
JGSS05GPJ JGBc16GPJ
JGBS16PJ
Theserangeshave astanding oven
pilot port that must be lit initially.
Tolight it:
1. Be sure OVEN TEMP knob is in
the OFF position.
2. Removethe oven bottom (see
page 19)and the oven baffle.
3. Locate the pilot port on the side
ofthe burner at the back of the
broiler compartment. Using along
match or match holder, reach in
and light the ovenpilot.
Note: The ovenmust beat room
temperature before you can light
the ovenpilot.
4. Replace the burner baffle and
ovenbottom and close the door.
Youroven and broiler are now
ready for use.
Poweroutage?
An electrical power failure will not
affectalighted standing oven pilot.
11

usingYourOven
Lighting Instructions
ElectricIgnitionModels
JGSS03EJ JGBS16GEJ
JGSS05GEJ JGBc16GEJ
JGSC07GEJ JGBC17GEJ
JGBS16EJ
The ovenpilot on these ranges is
lighted byelectric ignition. The
ovenand broiler cannot be operated
in the event of apower failure.
Tolight the burners, turn the
OVEN TEMP knob to the desired
temperature. The burner should
light within 60 seconds. Youwill
hear alittle clicking noise—the
sound ofthe electric spark igniting
the burner.
Pbwer outage?
Aburner in use when an electrical
power failure occurs will continue
to operate normally. Yourovenmay
be used during an electrical power
outage by carefully following the
steps below.
Tolighttheovenpilotduring an
electrical power outage:
1. Besure OVEN TEMP knob is in
the OFF position.
2. Open both the oven and broiler
doors and wait 5minutes to allow
any pilot gas to dissipate.
3. Unplug the range from the wall
outlet, turn off the circuit breaker,
or removethe fise to avoidaccidental
ignition ofthe ovenif electric power
(continued)
Oven Shelves
is restored while you are ligh&g
the pilot. —
4. Remove the broiler pan.
5. Locate the ovenpilot assembly
by looking into the broiler opening.
The pilot is at the back of the
broiler compartment, on the right
side of the burner.
Note: The ovenmust beat room
temperature before you should
attempt to light the ovenpilot
manually.
&“Ihm the OVEN TEMP knob to
the desired temperature setting.
7. Light the pilot with amatch and
withdraw your arm immediately
because the ovenburner may light
in as little as 20 seconds.
&Replace the broiler pan and
close the oven and broiler doors.
Note: It is necessary to light the
pilot manually each time the oven
is used during apower outage.
OvenTemperatureControl
The OVEN TEMP control is
located at the center ofthe control
panel on the front of the range.
Simply turn the knob to the desired
cooking temperatures, which are
marked in 25‘F. increments on the
dial. It will normally take 60
seconds before the flame comes on.
After the oven reaches the selected
temperature,the ovenburner cycles—
off completely, then on with afill
flame-to keepthe oventemperature
controlled.
Oven Light
(on models so equipped)
Use the switch on the control panel
to turn the light on and off.
The shelves are designed with stop-
Iocks so when placed correctly on
the shelf supports, they will stop
before coming completely out of
the ovenand will not tilt when you
are removing food from them or
placing food on them.
When placing cookware on ashelf,
pull the shelf out to the “stop”
position. Place the cookware on
the shelf, then slide the shelf back
into the oven. This will eliminate
reaching into the hot oven.
Toremove the shelves from the
oven, pull them toward you, tilt
front end upwardand pull them out. e
Toreplace, place shelf on shelf
support with stop-locks (curved
extension under shelf) facing up
and toward rear of oven. Tdt up
front and push shelf toward back of
oven until it goes past “stop” on
ovenwall. Then lower front of shelf
and push it all the wayback.
Shelf Positions
The ovenhas five shelf supports—
A(bottom), B, C, Dand E(top).
Shelf positions for cooking are
suggested on Baking and Roasting
pages.
Oven Vent
Youroven is vented through ducts
at the rear of the range (see pages 6
and 8). Do not block these ducts
when cooking in the oven—it is
important that the flow of hot air
from the ovenand fresh air to the
ovenburner be uninterrupted. @
Avoidtouching the vent openings
or nearby surfaces during oven
or broiler operation—they may
becomehot.
12

Baking
How to Set YourRange
for Baking
1. Position the shelf or shelves in
the oven.
2. Close oven door. lhm OVEN
TEMP knob to desired temperature.
Preheat oven for at least 15minutes
if preheating is necessary.
3. Place food in oven on center
of shelf. Allow at least 2inches
between edge ofbakeware and oven
wall or adjacent cookware.
If cooking on two shelves at the
same time, place shelves about 4
inches apart and stagger food on
them.
4. Check food for doneness at
minimum time on recipe. Cook
longer if necessary. Switch off
heat and remove food.
Preheating
Preheating isvery important when
using temperatures below 225”F.
and when baking foods suchas,
biscuits, cookies, cakes and other
pastries.
Preheating is not necessary when
roasting or forlong-time cooking of
whole meals.
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 T@
●Follow atested recipe and
measure the ingredients carefully.
Ifyou are using apackage mix,
followlabel directions.
●Ifmois~re is noticeable ontie
frontofthe ovenor on theblackglass
door when firstturning on the oven,
leavethe ovendoor ajar for afew
minutes or until the ovenis warm.
●Do not open the ovendoor during
abakingoperation-heat will be lost
andthe baking time might needto
beextended. This could cause poor
baking results. If youmust open the
door, open itpartially-only 3or4
inches—and close itas quickly as
possible.
.Do notdis~rb fie heat circulation
inthe ovenwith the use ofaluminum
foil. If foilis used, place asmall
sheetofit, about 10by 12inches at
the most, on alowershelf several
inches below the food. Do not place
foilon the ovenbottom.
Common Baking Problems
and Possible Solutions
PIES
Burningaroundedges
●Oventoo fill; avoidovercrowding.
●Edgesof crust too thin.
●Incorrect baking temperature.
Bottomcrustsoggyandunbaked
sAllow crust and/or filling tocool
sufficiently beforefilling pie shell.
●Filling maybe too thin orjuicy.
●Filling allowedto stand in pie shell
beforebaking. (Fill pie shells and
bakeimmediately.)
●Ingredients and proper measuring
affectthe quality ofthe crust. Use a
tested recipe and good technique.
Make sure there areno tiny holes or
tears inabottom crust. “Patching’-
apiecrust could cause soaking.
Pie fiiling runs over
●Topand bottom crust not well
sealedtogether.
●Edgesofpie crust not built up
highenough.
●Toomuch falling.
●Check size ofpie plate.
I%stryis tough;crustnotflaky
●Toomuch handling.
.Fattoo soft or cut in too fine.
Rolldough lightly and handle as
little aspossible.
13
Cakerises higher on one side
●Batterspreadunevenlyinpan.
●~ge not level.
●using warped pans.
●Incorrect pan size.
Cakes cracking on top
●Check oventemperature.
sBatter too thick, follow recipe
or exactpackage directions.
●Check for proper shelf position.
●Checkpan sizecalled for inrecipe.
●Improper mixing of cake.
Cake f~
●Toomuch shortening, sugar or
liquid.
●Check leavening agent, baking
powderor baking soda to assure
freshness. Make ahabit tonote
expiration datesofpackaged
ingredients.
●Cake not baked long enough or at
correct temperature.
●Ifadding oil to acake mix, make
certain the oil isthe type and
amount specified.
Crustis hard
●Checktemperature.
.checkshelf position.
Cake has soggy layeror streaks at
bottom
.Underminingingredients.
●Shorteningtoosoftforproper
creaming.
●T&Imuchliquid.
COOKIES &BISCUIX3
Doughycenter;heavycruston
surface
●Checktemperature.
sCheckshelfposition.
.FOllOW baking instructions
carefidly as given inreliable recipe
or onconvenience food package.
●Flat cookie sheets will givemore
evenbaking results. Don’tovercrowd
fds onabaking sheet.
●Convenience fbods used beyond
their expiration date.
Browningmorenoticeable on
one side
.Ovendoornotclosedproperly,
checkgasketseal.
.Checkshelfposition.

1. Preheating is very important 2. Aluminumpansconductheat ADarkor non-shinyfinishes,also 6
whenusingtemperaturesbelow quickly.Formostconventionalbaking, glassandPyrocerammcookware,
22SK. andwhenbaking fti such light, shinyftishes givebestresults generallyabsorbheatwhichmayresult
as biscuits,COOkit?S,cakes and becausetheyhelppreventover- indry,crispcrusts.Reduceovenheat
otherpastries.Preheattheovenfor browningin thetimeittakesforheat-to 25% iflightercrustsaredesired.
atleast 15minutes. cookthecenterareas.Werecommend Preheatcastironforbakingsome
Preheatingisnotnecessarywhen dull(satin-finish)bottomsuri%cesof f- forrapidbrowning~hen fbodis
roastingor forlong-timecookingof pansforcakepansandpieplatestobe added.
wholemeals. surethoseareasbrowncompletely.
shelf oven ‘llme,
Food R3sitions ‘hmperatures Minutes Comments
Bread
Biscuits(%-in. thick) ShinyCookie Sheet B, C4M1°-4750 15-20 Canned, refrigeratedbiscuits take2to 4
minutesless time.
Coff* cake Shiny Metal Panwith B, A350°-4000 20-30
satin-ftish bottom
Corn b-d or muffins Cast Iron or Glass Pan B400°-4500 20-40 Preheat cast iron pan for crisp crust.
Gingerbm.ad Shiny Metall% with B350° 45-55
satin-ftish bottom
MuffIns Shiny Metal Muf!ln Pans A, B400°-4250 20-30 Decrease about5minutes for mut%nmix.
l%povers Deep Glass or Cast Iron Cups B375° 45-60 Or bakeat 450”F.for 25 minutes, then at
350T. for 10to 15minutes.
QuickIoafbread Metal or Glass Loaf Pans B350°-3750 45-60 Dark metal or glass gives deepest
Ymt bread (2loaves) Metal or Glass Loaf Pans A, B375”-425° 45-60 brmvning.
Plain rolls ShinyOblongor Muffin Pans A, B375”-425° 10-25 For thin rolls, Shelf Bmaybe used.
sweet rolls ShinyOblongor Muffin Pans B, A350°-3750 20-30 For thin rolls, Shelf Bmaybe used.
(without shortening)
Angelfood Aluminum‘IbbePan A325°-3750 30-55 TWOpiece pan isconvenient.
Jelly roll MetalJelly RollPan B375”-400° 1045 Line pan with waxedpaper.
Sponge Metal or Ceramic Pan A325°-3500 45-60
cakes
Bundtcakes Metalor Ceramic Pan A, B325°-3500 45-65
cupcakes ShinyMetal Muffin Pans B350”-375° 20-25 Paper liners produce more moist crusts.
Fruitcakes Metal or Glass Loafor A, B275°-3000 2-4 hrs. Use 300”F.and Shelf Bfor small or
‘lllbePan individualcakes.
Layer Shiny Metal Panwith B350°-3750 20-35 If baking fourlayersuse
satin-finishbottom shelvesBand D.
Layer,chocolate ShinyMetal Pan with B350°-375” 25-30
satin-finishbottom
Metal or Glass Loaf RUM B350° 40-60
cookies
Brownies Metal or Glass Pans B, C325”-350° 25-35 Bar cookies from mix use sametime.
Dmp CookieSheet B, C350°-4000 10-20 Use Shelf Cand incnxisetemperature
25to 50”F.for more brcnvning.
Refrigerator Cookie Sheet B, C400°-4250 6-12
Rolledor sliced Cookie Sheet B, C375”-400° 7-E
Fruits,
Other Desserts
Bakedapples Glass or Metal Pans A, B, C350°-4000 30-60
custaKi Glass Custad Cups or B300°-3500 30-60 Reducetemperature to 3W’F. for large
Casserole (set inpan of hot water) custard.
Puddings, rice Glass Custard Cups or B325° 50-90 Cook bread or rice puddingwith custard
andCUStd Casserole base 80 to ~IllillUteS.
Pies
Froz,en FoilRm on Cookie Sheet A400°-4250 45-70 Large pies use @O”F.and increasetime.
Meringue Spreadto crust edges B325°-3500 15-25 Toquickly brownmeringue use4WF. for
9to 11minutes.
One crust Glass or Satin-finishMetal Pan A, B400”-425° 45-60 Custard fdlings require lowertemperature,
‘Ikvocrust Glass or Satin-finishMetal Pan B400°-4250 40-60 longer time.
Pastry shell Glassor Satin-finishMetal Pan B450° 13-16
MiSewlneous
Bakedpotatoes Set onOven Shelf A, B, C325°-4000 60-90 Increase time for large amountor size.
Scallopeddishes Glass or Metal Pan A, B, C325”-375” 30-60
Souffles Glass Pan B300°-3500 30-75
>14
..

Roasting
Roasting is cooking by dry heat. Step 2: Check weight of roast. Step 4: Most meats continue to
Tender meat or poultry can be Place meat fat-side-up or poultry cook slightly while standing after
roasted uncovered in your oven. breast-side-up on roasting rack in abeing re-movedfkomthe oven. For
Roasting temperatures, which shallow pan. The melting tit will rare or medium internal doneness,
should be low and steady, keep baste the meat. Select apan as you may wish to remove meat fkom
spattering to aminimum. When close to the size ofmeat as possible.- the ovenjust before it is done if it is
roasting, -itis not necessary to sear, (Broiler pan with rack is agood
baste, cover, or add water to your pan for this.)
meat. Roasting is easy,just follow
these steps: Step 3: ‘Ibm OVEN TEMP to
desired temperature. Check the
Step 1. Position oven shelf at Roasting Guide for temperatures
second from bottom position (B) and approximate cooking times.
for small size roast (3 to 5lbs.) and
at bottom position (A) for larger
roasts.
oRoasting Guide
to stand 10to 20 minutes while you
make gravy or attend to other fds.
If no standing is planned, cook
meat to suggested temperature.
FrozenRoasts
Frozen roasts ofbeef, pork,
Iamb, etc., can bes tarted without
thawing, but allow 15to 25 minutes
per pound additional time (15
minutes per pound for roasts under
5pounds, more time for larger
roasts).
Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions given
on packer’s label.
Oven Approximate Roasting ‘Ilme Internal
‘NPe Temperature Doneness in Minutes per Ikmnd Temperature “F
Meat 3to 5-lbs. 6to S-ibs.
Tendercuts; rib, high quality 325° Rare: 24-30 18-22 130°-1400
sirloin tip, rump or top round* Medium: 29-33 22-25 150°-1600
WellDone: 35-45 28-33 170”-185°
Lamb legor bone-in shoulder* 325° Rare: 21-25 20-23 130°-140”
Medium: 25-30 24-28 150°-1600
WellDone: 30-35 28-33 170°-185°
Vealshoulder, leg or loin* 325° WellDone: 3545 30-40 170°-180°
Fork loin, rib or shoulder* 325° WellDone: 35-45 30-40 170°-180°
Ham, pre-cooked 325° ToWarm: 18-23minutesper lb. (anyweight) 115°-1250
Under 10Ibs. 10 to lwim
Ham, raw 325° Well Done: 27-35 24-27 170°
*For boneless rolled roasts over6-inches
thick, add 5to 10minutes per lb. to times
given above.
Fbultry 3to 5-lbs. Over 5ibs.
Chicken or Duck 325° WellDone: 3540 30-35 185°-1900
Chickenpieces 375° WellDone: 30-35 185°-1900
10 to 15-ibs. Over 15lbs. rn thigh:
‘1’brkey 325° WellDone: 16-22 13-19 185°-1900
15

Broiling
Broiling ~PS 6
●Usetongstoturnmeatover—
pierced meat loses juices.
●Broilingisusuallydone with oven
and broiler doomclosed. However, .S-and chops should beat
if you like your steaks very rare least1inch thick for best broiling
inside and charred on the outside, results. Pan broil thinner ones.
Broiling is cooking foodby direct
heat from abovethe food. Your
rangehas aconvenientcompartment
below the oven for broiling. It also
has aspecially designed broiler pan
and rack that allow dripping fatto
drain awayfrom the foods and be
kept awayfrom the high heat of
the gas flame.
Distance from the heat source may
be changedby positioningthe broiler
pan and rack on one of three shelf
positions in the broiler compartment—
A(bottom ofbroiler compartment),
B(middle) and C(top).
How to Broil
1. If meat has fat or gristle near the
edge, cut vertical slashes through
both about 2inches apart, but don’t
cut into meat. Werecommend that
you trim fat to prevent excessive
smoking, leaving alayer about
l/8-inch thick.
2. Remove broiler pan and rack
from broiler compartment and
place food on rack.
3. Pull out drawer and position
broiler pan in compartment. Placing
fd closertoflameincreasesexterior
browning of food, but also increases
spattering and the possibility of fats
and meatjuices igniting.
4. Close broiler door and, for most
foods, turn OVEN TEMP knob to
BROIL. Note: Chicken and ham
are broiled at alower setting in
order to cook food through without
over-browning it.
5. ‘Ibm most foods once during
cooking; (the exceptionis thin fillets
of fish; oil one side, place that side
downonbroilerrackandcookwithout
turning until done). Time foods for
about one-half the total cooking
time, turn fbod, then continue to
cook to preferred doneness.
6lbm OVEN TEMP knob to
OFF. Remove broiler pan from
compartment and serve food
immediately. Leavepan outside
compartment to cool.
leavethe oven door slightly ajar.
Broiling Guide
MSide
Tune,
mute!
2nd Side
‘Ilme,
Minutes Comments
Bacon I%-lb.(about8IB
thinslices) 3Arrangein singlelayer.
Ground Beef Il-lb. (4patties)
WellDone %to %-in. thick BSpaceevenly.Upto8patties
takeaboutsametime.
9-1o 7-8
Beef steaks
Rare
Medium
WellDone
Rare
Medium
WellDone
l-in. thick
(1-l %lbs.) B B
B
B,C
B
B
9
10
13
10
15
25
7
5-6
8-9
6-7
12-14
16-18
Steakslessthan l-in. cook
throughbeforebrowning.
I%nfrying isrecommended.
Slash fat.
1%-in.thick
(2-2% Ibs.)
Chicken (450°) 1whole
(2to2 %-lbs.),
split lengthwise
A30-35 25-30 Reducetimes about5to 10min.
per side forcut-upchicken.
Brusheach sidewithmelted
butter.Bmiiwithskinsidedmvn o
firstandbroilwithdoorclosed.
Bakery Products
Bread(Toast)or 2-4slices
ToasterI%tries 1pkg.(2)
EnglishMuffins 2-split
c
c
2-3
3-5
1~ .1 Spaceevenly.PlaceEnglish
muffinscut-side-upand brush
withbutter ifdesired.
Lobster tails
(6 to8-oz. each) 124 IB13-16 Do not
turn
over.
Cutthroughbackofshell,spread
open. Brushwithmeltedbutter
beforeandafier halftime.
Fish l-lb, fillets %to B,C
%-in. thick 5 5
8
Handleandturn verycarefidly.
Brushwith lemonbutter before
andduringcookingifdesired.
Preheat broiler toincrease
browning.
Ham slices (4507 l-in. thick B
Precooked
Pbrk chops 2( Viin.) B
WellDone 2(l-in. thick), B
about 1lb.)
Lamb chops
Medium 2(1 inch) B
WellDone about 10-12oz. B
8Incn?asetimes5-10min.perside
for 1%-in.thickor homeCUM.
10
13 4-5 9-E Slashfat.
8
10
10
17
4-7
10
4-6
12-14
Slashfat.
Medium 2(1% inch), B
WellDone about 1lb. B
Wieners, l-lb. pkg. (10) B, C
Simikif precooked
sausages,
bratwurst
61-2 Ifdesired, splitsausagesinhalf
lengthwiseinto5to6-in.pieces.
16

Care and Cleaning
o
t’
(3
Proper care and cleaning are
important so your range will give
you el%cientand satisfactory
service. Follow these directions
carefully in caring for it to help
assure safeand proper maintenance.
BESUREELECTRICPOWER
ISOFFBEFORECLEANING
ANYP~T OFYOURRANGE.
Special Care of
Continuous-Cleaning
OvenInterior
(onmodels so equipped)
The Continuous-Cleaning oven
cleans itself while cooking. The
inside of the oven—top,bottom,
sides, back and inside of the
door—is finished with aspecial
coating which cannot be cleaned in
the usual manner with soap,
detergents, steel wool pads,
commercial ovencleaners, coarse
abrasive pads or coarse brushes.
Their use and/or the use ofoven
sprayswillcausepermanent darnage.
The special coating is aporous
ceramic material which is dark in
color and feels slightly rough to the
touch. If magnified, the surface
would appear as peaks, valleys, and
sub-surface “tunnels:’ This rough
finish tends to prevent grease
spatters from forming little beads
or droplets which run down the
side walls of ahard-surface oven
liner leaving unsightly streaks that
require hand cleaning. Instead,
when spatter hits the porous finish
it is dispersed and is partially
absorbed. This spreading action
increases the exposure ofoven
soil to heated air, and makes it
somewhat less noticeable.
Soil may not disappear completely
and at some time after extended
usage, stains may appear which
cannot be removed.
The special coating works best on
small amounts ofspatter. It does
not work well with larger spills,
especially sugars, egg or dairy
mixtures.
The special coating is not used
on oven shelves. Shelves should be
cleaned outside the oven to avoid
damage to the sficial coating
inside the oven.
ToClean the Continuous-
Cleaning Oven:
1. Let range parts cool before
handling. It is recommended that
rubber glovesbe worn when
cleaning range parts.
2. Remove shelves and cookware.
3. Soil visibility maybe reduced by
operating the ovenat 400”F. Close
the door and turn OVEN TEMP
knob to 400”F.Time for at least 4
hours. Repeated cyclesmay be
necessary before improvement in
appearance is apparent.
REMEMBER: DURINGTHE
OPERATIONOFTHEOVEN,THE
DOOR, WINDOW AND 01’HER
RANGE SURFACESWILL GET H(YI’
ENOUGH K) CAUSEBURNS. DO N~
11’wcH. LET THE RANGE COOL
BEFORE REPLACING OVEN SHELVES.
4. If aspilloveror heavy soiling
occurs on the porous surface, as
soon as the ovenhas cooled, remove
as much ofthe soil as possible using
asmall amount of water and astiff
bristle nylon brush. Use water
sparingly and changeit frequently,
keeping it as clean as possible, and
be sure to blot it up with paper
towels, cloths, or sponges. Do not
rub or scrub with paper towels,
cloths or sponges, since they will
leaveunsightly lint on the oven
finish. If waterleavesawhite ring
on the finish as it dries, apply water
again and blot it with aclean
sponge, starting at the edge ofthe
ring and working towardthe center.
Do not use soap, detergent, steel
woolpads,commercialovencleaner,
silicone oven sprays, coarse pads
or coarse brushes on the porous
surface. These products will spot,
clog, and mar the porous surface
and reduce its ability to work.
Do not scrape the porous surface
with aknife or spatula—they
could permanently damage it.
17
Rmcelain Oven Interior
(onmodels so equipped)
With proper care, the porcelain
enamel finish on the inside of the
oven—top,bottom, sides, back and
inside ofthe door—will stay new-
looking for years.
Let range cool before cleaning. We
recommend that you wear rubber
gloves when cleaning the range.
Soap and water will normally
do thejob. Heavy spattering or
spillovers may require cleaning
with amild abrasive cleanser.
Soapy,wet metal pads may also be
used. Do not allow food spills with
ahigh sugar or acid content (such
as milk, tomatoes, sauerkraut, fruit
juices or pie filling) to remain on
the surface. They may cause adull
spot even after cleaning.
Household ammonia may make the
cleaning job easier. Place 1/2cup in
ashallow glass or pottery container
in acold oven overnight. The
ammonia fumes will help loosen
the burned-on grease and food.
If necessary, you may use acaustic
cleaner. Follow package directions.
Cautions about using
spray-on oven cleaners:
●Do not spray on the electrical
controls and switches (on models so
equipped) because it could cause a
short circuit and result in sparking
or fire.
●Do not allow afilm from the
cleanertobuildup onthetempecatw
sensing bulb—it could cause the
ovento heat improperly. (The bulb
is located at the top of the oven.)
Carefhlly wipe the bulb clean after
each ovencleaning, being carelid
not to move the bulb as achange
in its position could affect how
the ovenbakes.
●Do not spray any oven cleaner
on the ovendoor, handles or any
exterior surtkceof the oven, wood
or paintedsurfaces. The cleaner
can damage these surfaces.

Care and Cleaning (CO~ti~~)
Lift-Up (hoktop
Clean the area under the cooktop
often. Built-up soil, especially
grease, may catch fm.
!
1
!
(
Tomake cleaning easier, the entire
cooktop maybe lifted up and
supported by locking arms that
catch and hold the top when it’sall
the wayup.
Be sure all burners are turned off
before raising the cooktop. Then
removethe grates and drip pans,
grasp the front sides of the cooktop
and lift.
After cleaning under the cooktop
with hot, mild soapy water and a
clean cloth, put the cooktop back in
place. Lift up alittle to release the
locking arms and push them in
while guiding the top back down.
Be careful not to pinch your fingers.
Burner Grates
Grates should be washed regularly
and, of course, after spillovers.
Washthem in hot, soapy water and
rinse with clean water. Dry the
grates with acloth-don’t put them
back on the range wet.
Toget rid of burned-on food, soak
the grates in aslightly diluted
liquid cleanser.
Although they’re durable, the
grates will gradually lose their
shine, regardless ofthe best care
you can give them. This is due to
their continual exposure to high
temperatures.
Do not operate aburner for an
extended period oftime without
cootie on the grate. The finish
on the grate maychip without
cookware to absorb the heat.
When replacing a
pair ofgrates,
the irregular -
sides should
interlock in
the middle as
shown at right. tzsl
Drip Pans
(on models so eqtipped)
,- /
Remove the grates and lift out the
chrome drip pans. Washthem in
hot, soapy water. Rinse them with
clean, hot water and polish them
dry with acloth. Never use
abrasive cleaner or steel wool—
they’ll scratch the surface. Instead,
soak the drip pans for about 20
minutes in slightly diluted liquid
cleanser or mild solution of
ammonia and water (1/2cup of
ammonia to one gallon of water).
After soaking, washthem in hot,
soapy water. Rinse with clean water
and polish with aclean, soft cloth.
Do not attempt to clean the drip
Dans in the self-cleaning oven.
1
When replacing
drip pans, the
notch on the rear
pan and the notch
on the front pan
should meet in
the middle.
RangeTopBurners
The holes in the burners must be
kept clean at all times for proper
ignition and an even,unhampered
flame.
Clean the burners routinely and
especially after bad spillovers
which could clog these holes.
Burners lift out for cleaning.
Note: Wo screws hold each burner
pair in place to keep them from
wobbling around during shipment.
Remove and discard the shipping
screws and lift the burners up and
out. This disengages them from the
mounting bracket under each
burner pair.
To remove burned-on food, soak
the burner in asolution of aproduct
used forcleaning the inside of coffke
makers. Soak the burner for 20 to
30 minutes. If the food doesn’t
rinse off completely, scrub it with
soap and water or amild abrasive
cleanser and adamp cloth.
Do not attempt to clean burners in
an automatic dishwasher. Loosened
food soil can clog burner holes,
and the caustic action of the
dishwasher detergent can damage
the burner heads.
Beforeputting the burner back, dry
it thoroughly by setting it in awarm
oven for 30 minutes. Then place it
back in the range, making sure it is
properly seated on the mounting
bracket and is level.
18

@ControlPanels
It’sagood idea to wipe the control
panels clean after each use of the
oven. For amore thorough cleaning,
the control knobs can be pulled off
the knob stems and, on models so
equipped, the glassupper control
panel canbe cleanedon both sides.
Toremovethe glass panel:
1.Removethe screwon each end of
the backsplash.
2. Removethe metal strips on each
end that hold the glass in place.
3. Removethe clock knob and nut
securingthe light switch.
=4. Carefidlyremovethe glass and
6;place it on asmooth, flat surfhce.
Clean it with mild soap and water,
rinse with clean waterand dry with
asoftcloth. Caution: Do not use
abmsivecleansers, strong liquid
cleanersor ovencleaners on glass or
enamel control panel suri%ces-they
will damagethe finish.
OuterEnamelFinish
When the range is cool, washthe
enamel finish with mild soap and
wateror amild abrasivecleanser
appliedwith adamp cloth. Rinse
with cleanwater and dry with asoft
cloth. Ifyou wish, occasionally
apply athin coat of mild cleaning
waxto help protectthe finish.
Toavoidmarring the surfhceof
the rangeand to preventit from
becoming dull, don’tslide heavy
pans across it. If you spill finis with
alot ofacid or high sugarcontent,
cleanthem up as soonas possible. If
allowedto remain, these foodscould
ccause adull spot. Also, neveruse
ha.mhabrasivecleansers. They could
permanently damagethe enamel
Surfiwe.
Brushed ChromeFinish
(on models so equipped)
Ckxn the brushed chrome top
with warm, soapytiter or an aU-
purpose household cleaner and -
immediatelydry it with aclean, soft
cloth. TAe care to dry the surke
folluwingthe “grain.”Tohelp
preventfingermarh after cleaning,
spxad athin film ofbabyoil on the
suriiwe.Wipeawayexcessoil with a
clean, softcloth. Agood appliance
waxwill helpprotect this iinish.
OvenLightBulb
Replacement
(onmodelsso equipped)
Thelightbulb is located in the upper
leilcomer of the oven. Befo~
replacingthe bulb, disconnect
electricpowerto the rangeat the
main fuseor circuit bnmker panel or
pull the rangepowercord plug tim
the electricaloutlet. Let the bulb
cool completelybeforeremovingit.
Do not touchahot bulb with adamp
cloth as the bulb will break.
Replacewith ahigh temperature
appliancebulb of the same wattage.
RemovableOven Door
The ovendoor is removableto make
the interior more accessible.
Remove
Open the ovendoor fidly and
removethe two Phillips screwsthat
holdthe door to the hinges. Then
closethe door to the automatic stop
position (at about 3inches open),
andlift the door straight up and off
the hinges. (Due to the large amount
of indurationand the construction
ofthe door, it is heavy.)
Note: Care should be taken not to
place hands between the spring
hinge and the ovendoor frame as
the hinge could snap back and
pinch fingers.
To replace the door, make sure the
hinges are in the “out” position.
Position the slots in the 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.
When the door is in position, open
it fully and insert the two Phillips
screws.
19

Care and Cleaning (continu~)
RemovableOven Bottom
Youcan remove the porcelain
enamel oven bottom for cleaning
outside the oven.
Toremove the oven bottom:
1. Remove the oven shelves.
2. Remove the two knurled hold-
down screws at the rear of the oven.
If they are too tight to remove by
hand, use acoin or screwdriver.
3. To lift out the ovenbottom,
place your fingers in the slots in the
bottom and lift the rear of the oven
bottom up and back until the oven
bottom is clear ofthe lip at the tiont.
Then lift the bottom up and out.
OvenShelves
Oven shelves may be cleaned with
amild abrasive cleanser following
manufacturer’s “directions.After
cleaning, rinse the shelves with -
clean water and dry with aclean
cloth. Toremove heavy, burned-on
soil, soapymetal pads may be used
followingmanufacturer’sdirections.
After scrubbing, wash with soapy
water, rinse and dry.
Broiler I%n&Rack
After broiling, remove the broiler
rack and carefilly pour offthe
grease. Washand rinse the pan
and rack in hot, soapy water.
If food has burned on, sprinkle the
broiler rack while hot with detergent
and cover with wet paper towels or
adish cloth. Burned-on foods will
then soak loose while the meal is
being served.
The broiler pan and rack are
designed to allow dripping fatto
drain and be kept awayfrom the
high heat of the broiler. Do not
cover the rack with aluminum foil
or use the pan without the rack
because the exposed fat may
catch fire.
Do not store asoiled broiler pan
and rack in the broiler compartment
or oven.
Toreplace the oven bottom, place
it in the ovenwith the back raised
about 6to 8inches or until you can
insert the front ofthe ovenbottom
under the holddown lip at the front.
Then push the back of the oven
bottom down filly into place on the
metal flanges and insert the hold-
down screws.
DO N~ place asheet ofaluminum
foil on the bottom of the oven. If
you do, your foods may not cook
properly. The ovenfinish may be
darnaged. And there maybe an
increase in heat on the outside
surfaces ofthe oven.
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