GE JHP63G Installation instructions

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~SmETY Instructions
Readah!instructionbeforeusingthisappliance.
—Whenusingelectricalappliances,
basicsafetyprecautionsshouldbe
followed,includingthefollowing:
@Usethisapplianceonlyforits
intendeduseasdescribedinthis
manual.
*Besureyourapplianceis
properlyinstalledandgrounded
byaqualifiedtechnicianin
accordancewiththeprovided
installationinstructions.
~Don’tattempttorepairor
replaceanypartofyourrange
unlessitisspecifically
recommendedinthisbook.All
otherservicingshouldbereferred
toaqualifiedtechnician.
@Beforeperforminganyservice,
DISCONNECTTHERANGE
POWERSUPPLYATTHE
HOUSEHOLDDISTRIBUTION
aPANELBYREMOVINGTHE
FUSEORSWITCHINGOFF
THECIRCUIT13REAK3R.
@Donotleavechildrenalone—
Childrenshouldnotbeleftalone
orunattendedinareawhere
applianceisinuse.Theyshould
neverbeallowedtositorstandon
anypartoftheappliance.
@DorilaUowanyonetoclimb,
standorhangonthedoor,
drawerorrangetop.They
could!damagetherangeand
eventipitover,causingsevere
personalinjury.
eCAUI’’ION:Do Nm STORE
H’EMSOFDJ’17ERESTTO
CHILDREN’UNCABINETS
ABOVEARANGEORON
THEBACKSPLASHOFA
RANGE–CHILDREN
CLIMB~G ONTHERANGE
TOREACHKlMW3COULD
*Wearproperclothing.Loose
fittingorhanginggarmentsshould
neverbewornwhileusingthe
appliance.Flammablematerial
couldbeignitedifbroughtin
contactwithhotheatingelements
andmaycausesevereburns.
@Useonlydrypothohks-
Moistordamppotholdersonhot
surfacesmayresultinburnsfrom
steam.Donotletpotholderstouch
hotheatingelements.Donotuse
atowelorotherbulkycloth.
@Neveruseyourappliancefor
warmingorheatingtheroom.
~Storageinoronappliance—
I?lammablematerialsshouldnot
bestoredinanovenornear
surfaceunits.
*Keephoodandgreasefilters
cleantomaintaingoodventing
andtoavoidgreasefires.
@Donotletcookinggrease
orotherflammbk materials
accumulateintherangeor
nearit.
@Donotusewaterongrease
fires.Neverpickupaflaming
pan.Smotherflamingpanon
surfaceunitbycoveringpan
completelywithwellfittinglid,
cookiesheetorflattray.Fkuning
greaseoutsideapan.canbeput
outbycoveringwithbaking
sodaor,ifavailable?anmM-
purposedrychemicalorfoam.
‘@Donottouchheatingek!ments
orinteriorsurfacesofoven.
Thesesurfacesmaybehot
enoughtoburn,eventhoughthey
aredarkincolor.Duringandafter
use,donottouch,orletclothing
orotherflammablematerials
contactsurfaceunits,areas
nearbysurfaceunitsorany
interiorareaoftheoven;allow
sufficienttimeforcooling,first.
-
BE?F
-w
FaYd
Potentiallyhotsurfacesinclude
thecooktopandareasfacingthe
cooktop,ovenventopeningand
surfacesneartheopenings,and
crevicesaroundtheovendoor.
Remember:Theinsidesurface
oftheovenmaybehotwhenthe
doorisopened.
@Whencookingpork9follow
ourdirectionsexactlyandalways
cookthemeattoatleast170”l?.
Thisassuresthat,intheremote
possibilitythattrichinamaybe
presentinthemeat,itwillbe
killedandmeatwillbesafetoeat.
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will- range, me many other
items, is heavy a
cansettle into soft m‘cO
sudi as cushioned.vinylor
carpeWhen movingthe ra
cthtyo floou ca
and it is recommended that these
simpleand inexpensiveinstructions
be followed,
The range shouk.ibe installedon
asheet ofplywood (or similar
material) as follows:When lhe
jkw coveendtfro
thran
the area that the range
will rest on shouldbe built Uwi
plywoodto the same levelor higher
than the floor covering.This wiH
allowthe rangeto be movedfor
cleaning or servicing.
t
Levelingscrews are locatedon
each corner ofthe base ofthe
range. Removethe bottomdrawer
and you can levelthe rangeon
an unevenfloor with the useof
anutdriver.
TOremove drawer, pull drawer
outd! the wayqtilt up the front
antait out. TOreplace
drawer,insert glides at back.of
drawerbeyondstopon rangeglides.
Lift drawer if necessary to insert
easily.Let front of drawer down,
then push into close.
*Use cooo mewe
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EkSurfaceCooChon pagesIO-II.
Your range top is designed to give
you flexibility of boiling, steaming,
sauteing, browning, frying, can-
ning, or pressure cooking. lt heats
through the metal CrOjlSOffour
Calrunthgivtco
reamoo enefea
settycho
surface coowi
Infi
Heat Controls
Your surface units and controls are
designed to give you an infinite
choice of heat settings for surface
unit cooking.
AAboth OaHIposi
_theiaslight niche so control
“clicks”at those positions; “c~ick”
on HIGH marks the highest setting;
the lowest setting is between the
words LOW and OFIaqu
kitcymhesli“cl
insoudurcookin
cathesettselea
being maintained.
Switching heats to higher settings
always show aquicker change than
switching to lower settings.
Hto Set the Controls
step 1
Grasp contol knob and push in. . .
S2
Turn either clockwise or counter-
clockwise to desired heat.setting.
Controlmustbe pushedin to set
only from OFF position. When
controlis in any position other
than OH+’,it my be rotated
without pushingin.
Besure you turn control to OFF
when y~u finish cooking. An indi-
cator light willglow when A
heoasuruio
cooking (
for UH
I
M
m
N
Low
WM
Ouick start for cooking;
~ring water to boil.
Fast fry, pan broil; maintain
fast boil on large amount of
food.
Saute and brown; maintain
slow boil on large amount
of food.
Cook after starting at
HIGH; cook with little
water in covered pan.
Steam rice, cereal; maiiltain
serving temperature of most
foods.
N
1At HIGH, MED I-II,never leave
food unattended. 130iloverscause
smoking; greasy spilloversmay
catch fire.
2. At WARM, LOW, melt choco-
late, butter on small unit.
7

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andAnswer’s
QHow can my N’HrmteTimer
make my surface cooking easier?
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QCIcover mdrip pans with
foil?
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Cookware DirectionsandSetting toStartCooking SettingtoComplete Cookinc Comments
Food
Cereal
Cornnleal,~rits.
oatmeal I-II.Incoveredpanbring
watertoboilbeforeadding
cereal.
Cerealsbubbleandexpandas
theycook;uselargeenough
saucepantopreventboilover.
Covered
Saucepan LOWorWM,thenadd
cereal.Finishtiming
accordingtopackage
directions.
Cocoa HI.Stirtogetherwateror
milk,cocoaingredients.
Bringjust toaboil.
Uncovered
Saucepan MED,tocook1or2min.
tocompletelyblend
inrzredients.
Milkboilsoverrapidly.Watchas
boilingpointapproaches.
Percolate8to 10min.for8
cups,lessforfewercups.
coffee Percolator HI.Atfirstperk,switch
heattoLOW. LOWtomaintaingentle butsteadyPerk.
Eggs
Cookedinshell Covered
Saucepan HI.Covereggswithcool water.Coverpan,cook
untilsteaming.
MEDHI. Meltbutter,add
eggsandcoverskillet.
LOW.Cookonly3to4
min.forsoftcooked;15
min.forhardcooked.
ContinuecookingatMED
HIuntilwhitesarejustset,
about3to5min.
Ifyoudonotcoverskillet,baste
Friedsunny-side-up Covered
Skillet eggswithfattocooktopsevenly.
LOW,thenaddeggs.
Whenbottomofeggs
havejust set, carefully
turnovertocookother
side.
LOW.Carefullyaddeggs.
Cookuncoveredabout5
min.at MEDHI,
MED.Adde~~mixture.
Cook,stirringtodesired
doneness.
HLMeltbutter.Friedovereasy Uncovered
Skillet
Covered
Skillet HI.Incoveredpanbring
watertoaboil. Removecookedeggswithslotted spoonor pancaketurner.
Poached
Scrambledoromelets IiI. Heatbutteruntillight
goldenincolor. Eggscontinuetosetslightlyafter cooking.Foromeletdonotstir ~
lastfkwminutes.Whensetfold
inhalf.
Freshfruit:Use 1/4to 1/2cup
waterperpoundoffruit,
Driedfruit:Usewateraspackage
directs,.Timedependsonwhether
fruithasbeenpresoaked,Ifnot,
allowmorecookingtime.
Meatcanbeseasonedandfloured
beforeit isbrowned,ifdesired.
Liquidvariationsforfkvcr cxmld
bewine,fruitortomatojuiceor
meatbroth.
Timing:Steaks1to2-in,: 1to
2hrs,BeefStew:2to3hrs.
PotRoast:2%to4hrs.
Uncovered
Skillet
HLIncoveredpanbring
fruitandwatertoboil. LOW.Stiroccasionally
andcheckforsticking
Fruits Covered
Saucepan
HI.Meltfat,thenaddmeat.
SwitchtoMEDHIto
brownmeat.Addwateror
otherliquid.
LOW.Simmeruntilfork
tender.
Meats,Poultry
Braised:Potroastsof
beef,lamborveal;
porksteaksand
chops
Covered
Skillet
Pm-fried:Tender
chops;thinsteaksup
m3/4-in.; minute
steaks;hamburgers;
franksandsausage;
thinfishfillets
tJncovcred
Skillet ~Ic Preheatski]l~t,then
greaselightly, Ml?.DHIor MED.Brown andcooktodesired
doneness,turningover
asneeded,
Panfryingisbestforthinsteaks
andchops.Ifrareisdesired,pre-
heatskilletbeforeaddingmeat.
10
————.—— —-— ——-. ———.——.—

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—
Cookware Comments
SettingtoComplete
Cooking
LOW.Coverskilletand
cookuntiltender.
Uncoverlastfewminutes.
DirectionsandSetting
toStartCookhw
Food Forcrispdrychicken,coveronly
afterswitchingtoLOWfor 10
min.Uncoverandcook,turning
occasionally10to20min.
FriedChicken Covered
Skillet HI,Meltfat,SwitchtoMED
HItobrownchicken.
MEDHI.Cook,turning
overasneeded. Amoreattention-freemethod
istostartandcookatMED.
Uncovered
Skillet HI.Incoldskillet,arrange
baconslices.Cookjust
untilstartingtosizzle.
HI. Meltfat.SwitchtoMED
tobrownslowly.
Panbroiledbacon
Meatmaybebreadedor
LOW.Coverandcook
untiltender.
Sauteed:Lesstender
thinsteaks(chuck,
round,etc.);liver;
thickor wholefish
Simmeredorstewed
meat;chicken;corned
beef;smokedpork;
stewingbeef;tongue;
etc.
Covered
Skillet marinatedinsaucebeforefrying.
Em?iV”
Addsaltorotherseasoning
LOW.Cookuntilfork
tender.(Watershould
slowlyboil.)Forverylarge
loads,mediumheatmay
beneeded.
HI. Covermeatwithwater
andcoverpanorkettle.
Cookuntilsteaming.
Covered
DutchOven,
Kettleor
Large
Saucepan
beforecookingif meathas-not
beensmokedor otherwise
cured.
lm#c—
Whenmeltingmarshmallows,add
milkorwater. ~-
Small
Covered
Saucepan.
Usesmall
surfaceunit
WM.A11ow10to 15min.to
meltthrough.Stirtosmooth,
Meltingchocolate,
butter,
marshmallows m-
E
-
-
Thickbattertakesslightlylonger
time.Tim overpancakeswhen
bubblesrisetosurface. 9stzr.
Uselargeenoughkettleto ——
-
preventboilover.Pastadoubles -
-.
insizewhencooked. ~
m
Cook2to3min.perside.
Skilletor
Griddle MEDHI. Heatskillet8to
10min.Greaselightly.
pancakesor
Frenchtoast
MEDHI.Cookuncovered
untiltender,Forlarge
amounts,HImaybe
neededtokeepwaterat
rollingboilthroughout
entirecookingtime.
HI.Incoveredkettle,bring
saltedwatertoaboil,
uncoverandaddpasta
slowlysoboilingdoesnot
stop.
Pasta
Noodlesorspaghetti Covered Largekettle
orPot
Cookershouldjiggle2to3times
perminute.
HI.Heatuntilfirstjiggleis
heard. MEDHIforfoodscooking
10min.orless.M13Dfor
foodsover10min.
PressureCooking Pressure
Cookeror
Canner
Stirfrequentlytoprevent
stickimz.
Puddings,Sauces,
Candies,Frostings
Vegetables
Fresh
HI.Bringjusttoboil. LOW.Tofinishcooking.
Uncovered
Saucepan
HI.Measure1/2to l-in,
waterinsaucepan.Add
@andpreparedvegetable.
Incoveredsaucepanbring
toboil.
HI.Measurewaterandsalt
asabove.Addfrozenblock
ofvegetable.Incovered
saucepanbringtoboil.
HI.Inskilletmeltfat,
MED.Cookl-lb. 10to30
or rrmremin.,depending
ontendernessofvegetable.
Covered
Saucepan Uncovgredpanrequiresmom
waterandlongertime.
LOW.Cookaccordingto
timeonpackage. Breakuporstir asneededwhile cooking.
Covered
Saucepan
Frozen
Uncovered
Skillet
Covered
Saucepan
MED.Addvegetable.
Cookuntildesired
tendernessisreached.
WM.Coverandcook
accordingtotime.
TM overor stir vegetableas
necessaryforevenbrowning.
Sauteed:Onions;green
peppers;mushrooms;
celery;etc.
~RiceandGrits Rideandgritstripleinvolume
aftercooking.TimeatWM.
Rice:1cupriceand2cupswatcr—
25rnins,Grits: 1cupgritsand
4cupswater—40min.
HI.Bringsaltedwatertoa
‘boil.

Th
autom
tiaclo
yo
Ran
aheldevth
sersevpurp
Tsao
TO SET TCLOput
centerknob in atutcl
hant t corti(t
AutomTipoisho
moall knoutut
Timpoit OF
TSeNW
Ti
The Minute Timer has been com-
bined with the range clock. Use it
to time all your precise cooking
operations. Youll recognize the
Minute Timer atpoiwh
idiffeicoashth
thclohan
TSET MINTIM
tuthcenkn
withoutpush-
ing in, unpoireanum
ominuy wit ti(M
utarmarut6i t
cenriotcloAt
eno tstiabuzsou
tteytii uTukn
withoutpushingin, unpoi
reacOabuzsto
‘rime uses
AumTimer
UsAutTiyc
TIBwtost
iimmea tuo a
tStTsosbS
a
St
dit auto
stasoa a lat
odaItatwoo o
nbehtstost
ov
Sett difTB
iexpideo p 1
!?9eU
Aut‘1
Tself-fuo y
rautAutTt
stleotnet
clwhy wtc
immeodet
cle
Bsett StanS
Diymcht
be
immeoclalen
tidutnjFex
natosetSta
StDifselfa
desopa2a2
mAmswws
QHow cIumy MTimer
to makemy surfacecookirageasier?
A. YMTwh
t t cwi
t t bfa c t
erDnjc
tb v soF
wcic c
etycsa
s
Q.’Mustthe (MM be set on correct
time!of day whenIwishto use the
AuTimerfor baking?
A Y iywtstS
oSDt t oaoa
stdtf
QCanIIuse the MinuteTimer
duringoven cooking?
A. TMTcb u
da c fT
AuT(aS
DauwTB
aSEf
QCIchangethe ciock while I’m
‘1’irneCookingin the oven?
A N Tc c b
chd apt
utotYm
estp~w
utafb
cht
1

Y’i’illrOvel?l ——..
1-
LLook atcontBsu
ycunderhtsth
pxopeReovtdire
fotAutoOvTis
younderiuwit
contr
I,1lIII
III I IEUE41
2ChtovinteLo
a
th
shelThaprar
aremoareplth
propetgisustu
supp
[OvTeSetf
Nor
Coo
I
IMNTOTE
conh apot i u
onfCLFno
coolutde
To h fs s
A(bB CaD(
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asuo B R
aBrp
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tithfol
4Kethbohasyc
reft i especdurt
firweogetacqu
wiyoran
temp(moto
edo tcoknwt
inmaloimm
abtcon
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triuntpoipo
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Whtposiret
knshsipos
ov
Skhws
Tshadews
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tshsupt(s
becocomo o
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remoplfot
ovenLight
Tino lco
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i
op
(hen (lmtrds
Thcontftova
marOVSaOV
TENTOVSconh
settfBATIBA
BROCLEaOFWh
yotutknt t des
settt proheauna
thactifthoper
ThOTEconmain
thtempeysefr
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analaCL(880
Utsotfot
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KREashft
ovlurear oshtp
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top
oshsupBcet
shicbetoi
TREashi t o
inshwstore
oil shsupP
sh
to
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Whshi i prpo
stopo shwru
shsuwshipu
for
Lampoversurfaceunits
oven
cycbg Light Tlmblb
prt l sb
Bsthtbiu
t l co
ThOvCycLigl
untt ovreayosel
temperthgoo ao
wit ovunidurcoo
PREHEtovevt
hitempesetti spe
rarmothab1 min
Prehtovonwhnece
Mofowicosatisf
withpreheIyfi
preheineceskea
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th
~ig
goou
--
-–
—.
team
-
————
13

sRddChoR31
When cooking afood for the first
time in your new oven, use time
given on recipes as aguide. Oven
thermostats, over aperiod of years,
may “drift” from the factory setting
and differencesin timing between
an old and anew oven of 5to 10
minutes are nunusual and you
may be inclined to think that the
new oven is not performing cor-
rectly. However, your new oven has
been set correctly at the factory and
is more apt to be accurate than the
oven it replaced.
.HOtSYoRa
fBak
Step 1: Place food in oven, being
certain to leave about l-inch of
space between pans and walls of
oven for good circulation of heat.
close oven door. During baking,
avoid frequent door openings to
prevent undesirable results.
Step 2TuOVSKnt
BAaOVTEKnt
temperoreco o
Bak
Cha
Step 3: check food for doneness
at minimum time on recipe. cook
longer if necessary. Switch off heat
and remove f’oods.
Hto TiBa
The automatic oven timer controls
are designed to turn the oven on or
off automatically at specific times
that you set. Examples of imme-
diSt(otuo n a
ysi t t oauto
oDeStaS(st
oven to toautoa a
latatoa a pr
sttiwbdes
Ho
to shns
NOBebegms
thaotracls
tcoto d
immediate Start is simply setting
oven to start baking now and
turning off at alater time automat-
ically. Remember, foods continue
cooking after controls are off.
Step 1:TsSTime, push
in knob on STOP dial and turn
pointer to time you want oven to
turn off; for example 6:00.The
Start Dial should be at the same
position as the time of day on
clock.
Step 2TOSKt
TIBATOT
Kntotempf
exa25
Hto sDdays
id stop “
Delay Start and Stop is setting the
oven timer to turn the oven on and
off automatically at alater time
than the present time of day.
S1Ts s tpi
k o Sdat
pot t ywot
tofe3
S2TsSTpi
k o Sdat
pot t ywot
tofe6T
myrcft
aonh o b t
NTime on Stop Dial must be
later than time shown on range
clock and Start Dial.
Step 3:Turn OVEN SET Knob to
TIME BAKE. Turn OVEN TEMP
Knob to 250° or recommended
temperature.
Place food in oven, close the door
and automatically the oven will be
turned on and off at the times you
have set. Turn OVEN SET to OFF
and remove food from oven,
14
—.— ———.—

sRmschml pager
Roasting iscooking by dry heat.
Tender &eat or po~ltry can be
roasted uncovered in your oven.
Roasting temperatures, which
should be low and steady, keep
spattering to aminimum. When
roasting, it is not necessary to sear,
baste, cover, or awatyo
mea
Roasireaa bak
pro
duusfmeaTher
ovcontastBA
(Ymhea slicli
noit indit ovi
workpropeRoasi
easjufolthste
Step 1: Check weight of meat, and
place, fat side up, on roasting rack
in ashallow pan. (Broiler pan with
rack is agood pan for this.) Line
broiler pan with aluminum foil
when using pan for marinating,
cooking with fruits, cooking heavily
cured meats, or for basting food
during cooking. Avoid spilling
these materials on oven liner or
door.
St2Pli ovo shiA
oBposiNprehi
neces
Step 4: Most meats continue to
cook slightlywhilestanding after
being removed from the oven. For
rake or medium internal doneness,
if meat is to stand 10-20minutes
while making gravy or for easier
carving, you may wish to remove
meat from oven when internal tem-
perature is 5-10°Fbelow temperat-
ure suggested on chart. If no
standing is planned, cook meat to
suggested temperature on chart on
page 17.
NOYoumay wish to use TIME
BAKE as described on preceding
page to turn oven on and off auto-
matically. Also, if your oven is
equipped with special meat ther-
mometer, see page 22 for usage.
FI?Roasts
~Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 10-25minutes
per pound additional time (10 min.
per pound for roasts under 5
pounds, more time for larger
roasts). .
@Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfullywithout
thawing. Follow directions given on
packer’s label.
af$JNWVWS
QIs it necessaryto checkfor &Drw-
ness withameatthermometer?
Achecking the finished internal
temperature at the completion of
cooking time is recommended. Tem-
peratures are shown on Roasting
Chart on page 17.For roasts over
8Ibs., cooked at 300° with reduced
time, check with thermometer at
half-hour intervals after ~2of time
has passed.
Q. Why is my rwastcrumbling
whenItry to carveit?
ARa e tsi
alt c1t2m
arefoBs
tc a tg o tm
Q D Ineed to preheatmy oven
eachtime Icook aroastor poultry?
AIt is rnetp
y o o fvs
rowc a sl
ot
QWhenbuyingaroastarethere
anyspecialtips that wouldhelp me
cook it more evenly?
A. Yes.Buy aroast as even in
thickness as possible or buy rolled
roasts.
Q. (M 1seal thesides of my foil
“tent”when roastingaturkey?
ASealing the foil will steam the
meat. Leaving it unsealed allows
the air to circulate and brown the
meat.
Step3:Turn OVEN SET to BAKE
~ndOVEN T’EMP to 32Sm
~ou~mbcooa37f
~ebrow
15

1Alumpaconhe
2Daomm-fina3Prtoina
quicFmoconve
glapyrogenneesf f
bakilishftigeneabh whmreiwckt3t4
gibemxxbecthhe
drcrcrReo h miFfws
prevoverbri t ti
25ilicradecotprg
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Prec ifbasbapa c
areDu(satin-bot
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4Otodtc
surfopaa recom
foiad
focapaa pplatbfaIaptp
su
tho
arbrcompl
u h atse
Shelf
Pbsitions
Food Wen
Temperatures Time,
Minutei Comments
Cookware
Bread
Biscuits(E-in. thick) Cannedrefrigeratedbiscuitstake2to4
minuteslesstime.
B,C
B,A
B
B
A, B
B
B
A,B
A, B
B,A
400°-4750 15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
ShinyCookieSheet
350°-4000ShinyMetalPanwith
Satin-finishbottom
CastIronorGlass
ShinyMetalPanwith
Satin-finishbottom
ShinyMetalMuffinPans
DeepGlassorCastIronCups
Coffeecake
Preheatcastironpanforcrispcrust.
400°-4500
350°
Cornbreadormuffins
Gingerbread
Decreaseabout5minutesformuffinmix,
orbakeat450”F.for25minutes,thenat
350”F.for 10to 15minutes.
400°-4250
375°
lMuffins
Popovers
MetalorGlassLoafPans
MetalorGlassLoafPans 350°-3750
375°-4250
Quickloafbread
Yeastbread(2loaves) Darkmetalorglassgivedeepestbrowning,
Forthinrolls,ShelfBmaybeused.
Forthinrolls,ShelfBmaybeused.
ShinyOblongor MuffinPans
ShinyOblongor MuffinPans 375°-4250
350°-3750
Plainrolls
Sweetrolls
Cakes
(withoutshortening)
Angelfood
Jellyroll
Sponge
30-55
10-15
45-60
Two-piecepanisconvenient.
AluminumTbbePan
MetalJellyRollPan
MetalorCeramicPan
A
B
A
325°-3750,
375°-4000
325°-3500 Linepanwithwaxedpaper,
Cakes
Bundtcakes
Cupcakes
Fruitcakes
325°-3500
350°-3750
275°-3000
&j-(j5
20-25
2-4hrs.
20-35
25-30
40-60
MetalorCeramicPan
ShinyMetalMuffinPans
MetalorGlassLoafor
TubePan
ShinyMetalPanwith
Satin-finishbottom
ShinyMetalPanwith
Satin-finishbottom
MetalorGlassLoafPans
A, B
B
A,B
B
B
B
..
Paperlinersproducemoremoistcrusts.
Use300°F.
andShelfBforsmalior
individualcakes.
350°-3750
Layer
350°-3750
Layer,chocolate
350°
Loaf
Cookies
Brownies
Drop 325°-3500
350”-4(!!0 25-35
10-20
6-12
7-12
Barcookiesfrommixusesametime.
UseShelfCandincreasetemperature
25to50°F,formorebrowning.
MetalorGlassPans
CookieSheet B,C
B,C
B,C
B,C400°-4250 375°-4000
Refrigerator
Rolledorsliced
Fruits,
OtherDesserts
Bakedapples
c~~~rd
CookieSheet
CookieSheet
350°-4000
300°-350” 30-60
30-60
50-90
Glassor Metal
GlassCustardCupsor
Casserole(setinpanof
hotwater)
GlassCustardCupsor
Casserole
A,B,C
B
B
Reducetemperatureto300°F.forlarge
custard,Cookbreadorricepiifidiyg-
withcustardbase80to90minutes.
325°
Puddings,riceand
Custard

(ccmtirmed)
was-’
I@od
Pies
Frozen
Meringue
Onecrust
Twocrust
PastryShell
Miscellaneous
Bakedpotatoes
Scallopeddishes
Souffles
cookware
Foil.%onCookieSheet
Spreadtocrustedges
GlassorSatin-finishMetal
GlassorSatin-fiik+hMetal
GlassorSatin-finishMetal
SetonOvenSheif
GlassorMetal
Glass
shelf
Ebsitions
A
B,A
A,B
B
B
A,B,C
A,B,C
B
(hen
Temperatures
400°-4250
325°-3500
400°-4250
400°-4250
450”
T’ime,
Minutes Commenta
45-7@
15-25
45-60
40-60
12-15
Largepiesuse400”F.andincrease
time.
Toquicklybrownmeringue, m
---
use400°F.for8to10minutes. ~=
Custardfillingsrequirelower -
temperature,longertime. -E
m
E
- -
=8A
60-90 Increasetimeforlargeamountor -.
30-60 size. —.
m
30-75 EWal
~-
325°-400”
325°-3750
300°-3500
LPosiovshaBf
smallroa(t7Iba
aA
fo
larroa
2. Plamefat-sopou
breast-obrop o
oth
shal
pwitriD
nocovDnstpouun
jubefroasUme
thermofmo
accu
donen(npl
thermoistufl
3Remove fadria5I?rcbr
neceBaa de
conb a1t2
4Stanrec
froi10t0ta
rotfuamiea
tcaInttemw
riab5 t10tcom
ftemprii de
rerofoa5t1
lethtempo ch
mip p mt t
gicfre
ro(mp p f
ru 5p D
pob ro
‘NW
Meat
Tendercuts;rib,highquality
sirlointip,rumportopround*
LambLegorbone-inshoulder*
Vea~shoulder,legor !oin*
Porkloin,riborshouider*
Ham,pre-cooked
I-lam,raw
*Forbonejessrolledroastsover6-inchesthick,
add5to 10minutesperlb.totimesgivenabove.
Poultry
Chickenor Duck
Chickenpieces
Turkey
Oven
‘lkmperature
325°
325°
325°
325°
325°
325°
325”
375°
325°
.—
Doneness
Rare:
Medium:
WellDone:
Rare:
Medium;
WellDone:
WellDone:
WellDone:
ToWarm:
WellDone:
WellDone:
WellDone:
WellDone:
ApproximateRoastingTime
inMinutesperPound
3to5-lbs. 6to8-lbs.
24-30 18-22
30-35 22-25
35-45 28-33
21-25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
3545 30-40
10reins.perlb.(anyweight)
Under10Ibs+ 10to15-lbs.
20-30 17-20
3to%lbs. over 5?bs.
35-40 30-35
35-40
10to15-lbso Over15Ibs.
20-25 15-20
Internal
‘lkmperature*F.
130°-1400
150°-1600
170°-1850 -.
130°-1400 Bl#iZA
150°-1600 ~
170°-1850 ~.
170°-1800 ;f-
160° -— --—
—.
m...
m
-
18
18
Ithigh:
185°-1900

SeeBroilingChonnext page.
Broilingiscookingfoodbyintense
radiantheatfromtheupperunitinthe
oven.Mostfishandtendercutsof
i-neatcanbebroiled.Followthesesteps
tokeepspatteringandsmokingtoa
minimum.
Step1:Ifmeathasfatorgristlenear
edge,cutverticalslashesthroughboth
abouttwoinchesapart.Ifdesired,fat
maybetrimmed,leavinglayerabout
l/&inchthick. SteD5:‘IbrnOVENSETknoband
OVENTEMPkItBROIL.
Preheatingunitsisnotnecessary.(See
notesinBroilingChart.)
Step2:Placemeatonbroilerrackin
broilerpanwhichcomeswithrange.
Alwaysuseracksofatdripsinto
broilerpan;otherwisejuicesmay
becomehotenoughtocatchfire.
Aluminumfoilmaybeusedtoline
broilerpaandrack.ButbeCERTAIN
tocutopeninginfoiltocorrespond
withslotsintherack,sofatdripsinto
panbelow.
Step3:Positionshelfon
recommendedshelfpositionas
suggestedinBroilingChart.Most
broilingisdoneonCposition,butif
yourrangeisconnectedto208volts,
ym.imaywishtousehigherposition.
Step4: Leavedoorajarafewinches.
Thedoorstaysopenbyitself,yetthe
propertemperatureismaintainedin
Fileoven .
Step6:Turnfoodonlyonceduring
cooking.Timefoodsforfirstsideas
inBroilingChart.‘Ibrnfood,thenuse
timesgivenforsecondsideasaguide
topreferreddoneness.(Wheretwo
thicknessesandtimesaregiven
together,usefirsttimesgivenfor
thinnestfood.)
Step7:TurnOVENSETknobtoOFFI.
Servefoodimmediately,andleavepan
outsideoventocoolduringmealfor
easiestcleaning. I
QW2sthm aAnswers
Q. Shoukil lezwethedoorajarwhen
broilingchicken?
A N Thedoorshouldbeclosed
whencookingchicken,andshelf
position“A”isrecommended.
Q. MayIme aluminumfoiltoIine
thebroilerpanandrack?
A. Yes,ifyoumoidfoilthoroughlyto
broilerrack,slittingittoconformto
slitsinrack.Slitspermitproper
drainageofmeatjuicesintobroiler
pan,minimizingsmokingand
spattering,andpreventingpossibility
offirefromoverheateddrippings.Do
notplacesheetoffoilonovenshelf.To
doso”mayresultinimproperlycooked
foodandpossibledamagetoovenfinish.
Q. Should1saltthemeatbefore
broiling?
A N Saltdrawsoutthejuicesand
allowsthemtoevaporate.Alwayssalt
aftercooking.Turnmeatwithtongs;
piercingmeatwithaforkalsoallows
juicestoescape.Whenbroiling
poultryorfish,brusheachsideofien
withbutter.
Q. Wbroiling,isitnecessaryto
alwaysusearackinthepan?
A. Yes.Usingtheracksuspendsthe
meatoverthepan.Asthemeatcooks,
thejuicesfhllintothepan,thus
keepingmeatdryer.Juicesare
protectedbytherackandstaycooler,
thuspreventingexcessivespatterand
smoking.
Q. DoIneedtogreasemybroiler
racktopreventmeatfromsticking?
A. No.Thebroilerrackisdesignedto
reflectbroilerheat,thuskeepingthe
surfacecoolenoughtopreventmeat
fromstickingtothesurface.
Q. Waremymeatsnotturning
outasbrownastheyshoukl?
A. Insomeareas,thepower(voltage)
totherangemaybelow.Inthesecases,
preheatthebroilunitfor 10minutes
beforeplacingb~40ilerpanwithfoodin
oven.Checktoseeifyouareusingthe
recommendedshelf~osition,Broilfor
thelongestperiodo~timeindicatedin
theBroilingChart,llwn foodonly
onceduringbroiling.

LAlwuselwoara
thcawiyoovIi
desit minismoa
spattbtrapjuii t
shielopaotpa
2Ovendooeaj
mofoothiaspe
posiodowhho
doopcorre
Tslccroth
oufsuj t t eo
tmeUtot t m
ovtprpima
loju
4Idesmarn
chibebroOb
wibarsal5t1
minon
6Bdno
prHfvt
fot i b
prid
‘Ffib
coyb
po
o
sanlsp
ainctg
i t c1tps
3
I?orsteaks
slf5Warrf o p 8Iyrico
evearooutedo med n lfaedha
vrsmb b b
siwhcosowprb h am
drifoso p h
Quantity
andlor Shelf FirstSide SecondSide
Food Thickness Position Time,Minutes Time,Minutes Comments
Bacon %-lb.(about8c3% 31/!! Arrangeinsinglelayer.
thinslices)
Groundbeef l-lb.(4patties) Spaceevenly.
WellDone 1/to %-in.thick c74-5 Upto8pattiestakeaboutsametime.
Beefsteaks
Rare l-in.thick c7 7 Steakslessthanl-in.cookthroughbefore
lMedium (1to1%-ibs.) c9 9 browning.Panfryingisrecommended.
WellDone c13 13
Rare I%-in.thick c10 7-8 Siashfat.
Medium (2to2~-]bsc) c15 14-16
WellDone c25 20-25
Chicken 1whole A35 10-15 Reducetimesabout5to10minutesperside
(2to2W-lbs.), forcut-upchicken.Brusheachsidewith
splitlengthwise meltedbutter.Broilwithskinsidedown
firstandbroilwithdoorclosed.
Bakeryproducts
Bread(Toast)or 2-4slices c1%-2 1/+ Spaceevenly.PlaceEnglishmuffins
ToasterPastries 1pkg.(2) cut-side-upandbrushwithbutter,if
EnglishMuffjns 2–split c3-4 desired.
Lobstertails 2-4 B13(Donot Cutthroughbackofshell.Spread
(6to8-02.each) turn open.Brushwithmeltedbutter
over) beforeandafterhalftime.
Hsh l-lb.fillets%to c55Handleandturnverycarefully.
%-in.thick Brushwithlemonbutterbeforeand
duringcookingif’desired.Preheat
broilertoincreasebrowning.
-,.
Hams?ices l-in,thick B8 8 Increasetimes5to10minutesperside
(Precooked) for1%inchthickorhomecured,
Porkchops 2(%-in.) c 10 10 Slashfat.
WeliDone 2(l-in.thick) B13 13
aboutl-lb.
LambChOpS
Medium 2(1-in.) c 8 4-’7 Slashfat.
WellDone about10-12
OZ. c 10 8
Medium 2(1%-in.) c10 4-6
WeilDone about1lb. B17 12-14
Wienersandsimilar l-lb. pkg.(10) c61-2 Ifdesired,splitsausagesinhalf
precookedsausages, lengthwiseinto5to6-inchpieces.
bratwurst
19

Food is cooked by revolving on a
spit under the (upper) broil unit. AS
food turns, it bastes itselfto pro-
duce asucculent brown and tender
roast. Meat tender enough for
roasting may be rotissed.
1AsserotisIns
cureno frinla
holobrop
hand
Lo
fraiplbfitstr
eno supinhoice
hand
2. Secure food on spit. When
secured correctly, food willbe
located in center area of spit
leaving4inches free at the pointed
end (this part goes into motor).
3Tsecfoo spPu
o
2-pro
foonspne
hanenTigwiscr
Puspthrfo(tfo
secuacompadis
butweieveoeasi
o
spi
To check weight distribution on
spit, hold spit (and food) between
hands, palms up; spit should roll
smoothly from palms to fingertips
when palms are tipped forward.
==
//’-’
.--
Finish securing food on spit by
gliding second 2-pronged fork onto
spit with prongs toward food.
Tighten screws to aflat surface
on spit.
4Place sofrsha
ei i nasua
poiei i wU-
sup
Rott l?
LPoshilopo
iovWfcspp
spo o sh
2SOTka-
sugo RotTa
TempCho n p
Seta3t40tg
fojuadwi
overb
3SwO Skt
IWHSTstb u
a
roti
moopeS
cbinsarem
eawmoiope
NOMcewto
sp
th
n p o b o po
toucoo brun
4InsimoRe
hanh brpw
pothapsfi
inmoouafaiwg
5ChrotofoTi
oadfoinecDu
coofomntig
dtnomshr
6AFCOLE
DOA I“B
POSdsto
bits
7Bafi
desBa
w
lohabrafre
NU3tes
@Dnot use emt
mometer, on models so equipped,
while operating the rotisserie. A
regular, non-electric meat ther-
mometer may be used while
rotissing providing it doesn’t touch
the oven, frame or pan while meat
revolves. (Or, if desired, cook to
estimated doneness then pull meat
from oven to insert meat ther-
mometer. Wait about 2minutes for
temperature to register. If meat is
not done, remove thermometer and
continue cooking if necessary.)
@Irot l si
wo 1 t2ma
cotajma
codo
@At end of cooking pull out pan
and shelf together, using potholders.
Turn OVEN SET to OFF. Remove
food from spit. COOIpan outside
oven; soak forks and screws for
easiest clean up.
20