GE JHP67GD Installation instructions

w
UseandCareof
tips p5
Featuresofyourrange p6
Surfacecooking p$
Ovencooking pMi
.
Howtooperate
theSelf-CleaningOven p22
Savetimeandmoney
Beforeyourequestservice,
usetheProblemSolver p2’7
.-
—
Mm Direct Line toGeneral Electric
The ~ihhmwm

Before Using Your Range. ... , ...2
Safety instructions ...........3-4
Energy Saving Tips. . . . ... ......5
Feati.wesofYour Range .......6-~
Sudace~ooking .. .. ..*. ... ~..*8-
Ho~7ToLJseYour~utomatic Surface<
Unit &Cooking ~hart .. ...9-10
~owTo Griddle . ... . . . .......11 “:
Automatic.Tirner and Cl~cks .. .13
Using Your Ov&no.,.. . . . .......14
~owTo~ak~anclThngBake .. .15 ,
. .
HOW-TORoast. ~. . :......:.... 16
HoWTo Broil:: ... .. . . .. ......17 , .
How To Use. ““
Your Rotisserie ... ... ... .l8-l9 ,.
How To Use ~ð‘ - ‘
Your Meat Ther~ometer ;.20-21 ~
EIowto~elf-.Clean -.s
Your Range ::i.:.. .”.:.22223r3r-
How To C&e fior :
YourRange . . i. .......~.24-25 .“
-Removable”&en Door -..-.*....24
ExhaustSystem.. . . i.. . ... . . . .26
Problem Solver ....; .~,........~~:
Cleaning Y:ur Ra~ge, . . . ....28-29
Surface Cooking Chart .. ...30-31
Baking Char~ ...:. ............32
Roasting Chart . . . . . . . . . . . . . t●33.
Broiling Chart ................34,
Home Canning Tips . . ... ......35
Consumer Services ............39
Warranty . . . . . . . . . . . Back Cover
Read ThisBook Ctwefuiiy
It will help you operate and-main-
tain your new Range properly.
Keep it handy for answers to your
questions.
If you don’t understand something
or-need more help. . .
Call, toll free:
T1-IeGEAnswer Center’M
800.626.2000
consumer information service
or write: (include your phone
number);
Consumer Affairs
General Electric Company
Appliance Park
Louisville, KY40225
WriteDowrIthe Model and
SerialNumbers
You’llfind them on alabel on the
front of the Range behind the oven
door.
These numbers are also on the
Consumer Product Ownership Reg-
istration Card that came with your
Range. Before sending in this card,
please write these numbers hel”e:
ModelNO.
Serial No.
Use these numbers in any corre-
spondence or servicecalls con-
cerning your Range.
MYouReceived
aDamagedRange?
immediately contact the dealer (or
builder) that sold you the Range.
Save Timeand Money . . .
BeforeYouRequestService
Check the Problem Solver (page
27). It lists minor causes of oper-
ating problems that you can correct
yourself.

,Read an before using this
When using electrical appliances
basic safety precautions should be
followed, including the following:
@Use this appliance only for its
intended use as described in this
mailual.
*Be sure your appliance is prop-
erly installed and grounded by a
qualified technician in accordance
with the provided installation
instructions.
*Don’t attempt to repair or
replace any part of your range
unless it is specifically recomm-
ended in this book. All other
servicing should be referred to
aqualified technician.
@Before performing any service,
DISCONNECT THE RANGE
POWER SUPPLY AT “rHE
HOUSEHOLD DISTRIBUTION
PANEL BY REMOVING THE
FUSE OR SWITCHING OFF
THE CIRCUIT BREAKER.
@Do not leavechikirenahme-
children should not be left alone
or unattended in area where
appliance is in use. They should
never be allowed to sit or stand
on any part of the appliance.
@Don’t allowanyoneto climb,
standorhangon thedoor,drawer
orrangetop. Theycoulddamage
therangeandeventipit over
causingseverepersonalinjury.
*CALJ’HON:DO NOTSTORE
ITEMSOF’INTERESTTO
CHILDRENIN CABINETS
ABOVEARANGE OR ON THE
BACKSPLASHOFARANGE–
CHILDREN CM’WMNGON
THERANGE TOREACH
ITEMSCOULDBESERIOUSLY
INJURED.
@Wearproperclothing.Loose
fitting or hanging garments should
never be worn while using the
appliance. Flammable material
could be ignited if brought in con-
tact with hot heating elements and
may cause severe burns.
@Use only drypothokiers—
moist or damp potholders on hot
surfaces may result in burns from
steam. Do not let potholders
touch hot heating elements. Do
not use atowel or other bulky
cloth.
@Neveruseyourappliancefor
warmingorheatingtheroom.
@Storagein oron Appliance—
Flammable materials should not
be stored in an oven or near sur-
face units.
@Keephoodandgreasefilters
cleanto maintain good venting
and to avoid grease fires.
@Do not letcookinggreaseor
otherflammablematerialsaccu-
mulateintherangeornearit.
@Do not usewateron grease
fires.Neverpickup aflamingpan.
Smotherflamingpanon surface
unitby coveringpancompletely
withwellfittinglid,cookiesheet
orflattray.Flaminggreaseout-
sideapancanbe putoutby
coveringwithbakingsodaor,if
available,amulti-purposedry
chemicalorfoam.
@Do not touchheatingelements
orinteriorsurfaceof oven.These
surfaces may be hot enough to
burn even though they are dark in
color. During and after use, do
not touch, or let clothing or other
flammabIe materials contact sur-
face units, areas nearby surface
units or any interior area of the
oven; allow sufficient time for
cooling, first.
Potentially hot surfaces include
the cooktop and areas facing the
cooktop, oven vent opening and
surfaces near the openings, and
crevices around the oven door.
Remember:The inside surface of
the oven may be hot when the
door is opened.
@When cookingporkfollow our
directions exactly and always cook
the meat to at least 170°. This
assures that, in the remote possi-
bility that trichina may be present
in the meat, it will be killed and
meat will be safe to eat.
(Ccmtinuednextp~gc?) -~

!!hw’fhcecooking units:
‘owl-x
@Standawayfromthe range
whenopeningovendoor.Thehot
airorsteamwhichescapescan
causebur=nsto hands,face2md/
oreyes.
*Don’theatunopenedfood con-
tainersinthe oven.Pressurecould
Mid upandthe containercould
burstcausinganinjury.
@Keep oven vent ducts
unobstructed.
@Keep oven free from grease
build up.
@Place oven rack in desired posi-
tion while oven is cool. If racks
must be handled when hot, do not
let potholder contact heating units
in the oven.
@Pulling out shelf to the shelf
stop is aconvenience in lifting
heavy foods. It is also aprecau-
tion against burns from touching
hot surfaces of the door or oven
walls.
*When using cooking or
roasting bags in oven, follow the
manufacturer’s directions.
@Do not use your oven to dry
newspapers. If overheated, they
can catch fire.
Self-Cleaning Oven:
@Do not cleandoorgasket.The
door gasket is essential for agood
seal. Care should be taken not to
rub, darnage, or move the gasket.
@Do not useovencleaners.
No commercial oven cleaner or
oven liner protective coating of
any kind should be used in or
around any part of the oven.
@(lean only parts listed in this
Use arid Care Book.
@Beforeself-cleaningtheoven,
remove broiler pan and other
utensils.
@lhe P’roperPan Size—This
appliance is equipped with one or
more surface units of different
size. Select utensils having flat
bottoms large enough to cover the
surface unit heating element. The
use of undersized utensils will
expose aportion of the heating
element to direct contact and may
result in ignition of clothing.
Proper relationship of utensil
to burner will also improve
efficiency.
@Never Ieave surfaceunits
unattendedathighheatsettings.
Boilover causes smoking and
greasy spillovers that may catch
on fire.
@Be sure drippans and vent
ducts are not covered and are in
place. Their absence during cook-
ing could damage range parts and
wiring.
@Don’t useahrmimrrnfoilto line
drippansor anywhere in the oven
except as described in this book.
Misuse could result in ashock,
fire hazard, or damage to the
range.
@Only certain types of glass,
glass/ceramic, ceramic, earthen-
ware, or other glazed containers
are suitable for range-top service;
others may break. because of the
sudden change in temperature
(See Section cm“Surface Cooking”
for suggestions.)
@To minimize burns,ignition of
flammable materials, and spillage;
the handle of acontainer should
be positioned so that it is turned
toward the center of& range
without extendingovernearby
surface units.
@Don’t immerse or soak remov-
able surface units. Donl put them
in adishwasher.
@Ahvaysturnsurfaceunitto
OFF beforeremovingutensil.
*Keep an eye cmfoods being
fried at HIGH or MEDIUM
HIGH heats.
@Toavoidthe possibilityof a
burnorelectricshock,alwaysbe
certainthatthecontrolsforail
surfaceunitsareat OFF position
andallcoilsarecoo]before
attemptingto removethe unit.
@Whenflamingfoodsunderthe
hood, turnthefanoff. Thefan,if
operating,mayspreadtheflame.
@Foodsforfryingshouldbe as
dryas possible.Frost on frozen
foods or moisture on fresh foods
can cause hot fat to bubble up
and over sides of pan.
@[Jselittle fat for effective
shallow or deep-fat frying. Filling
the pan too full of fat can cause
spillovers when food is added.
@If acombination of oils or fats
will be used in frying, stir together
before heating, or as fats melt
slowly.
@Alwaysheatfatsiowly9and
watch as it heats.
@Use deep fat thermometer
whenever possible to prevent over-
heating fat beyond the smoking
point.

}“ouI-ranqe, like many otherhouse-
hold items, isheavy and can settle
into soft floor coverings such as
cushioned vinylor carpeting. When
moving the range or-ithis type of
ilooring. use care, and it is recom-
mended that these simple and inex-
pensiveinstructions be followed.
The range should be instaHedon a
sheet of plywood (or similar mate-
rial) as follows: When ihejloor
covering is terminated at thejront
of the range, the area that the range
\\’illrest on should be built up with
plywood to the same level or higher
than the floor covering. This will
then allow the range to be moved
for cleaning or servicing.
-the
Levelingscrewsare located on each
corner of the base of the range. By
removing the bottom drawer you
can level the range to an uneven
j?oorwith the use of anutdriver.
To remove drawer, pull drawer out
all the way, tilt up the front and
remove it. To replace, insert glides
at back of drawer beyond stop on
range glides. Lift drawer if neces-
sary to insert easily. Let front of
d~.a~verdown, then push in to close.
surfacecooking
Use cooking utensilsof medium
weight aluminum, tight-fitting
covers, and -iIatbottoms which
completely cover the heated por-
tion of the surface unit.
Cook fresh vegetableswith a
minimum amount of water in
acovered pan.
Watch foods when bringing them
quickly to cooking temperatures
at HIGH heat. When food
reaches cooking temperature,
reduce heat immediately to
lowest setting that willkeep it
cooking.
Use residual heat with surface
cooking whenever possible. For
example, when cooking eggsin
the shell, bring water to boil,
then turn to OFF position to
complete the cooking.
Use correct heat for cooking
task. ..HIGH—to start cooking
(if time allows, do not use HIGH
heat to start), MEDIUM HI—
quick brownings, MEDIUM—
slowfrying, LOW—finishcooking
most quantities, simmer—doUble
boiler heat, finish cookifig,and
special for small quantities.
When boiling water for tea or
coffee, heat only the amount
needed. It is not economical to
boil acontainer full of water for
only one or two cups.
5
oven$mMRg
Preheat the oven only when
necessary. Most foods willcook
satisfactorily without preheating.
If ~~oufind preheating is neces-
sary, watch the indicator light,
and put food in the oven
promptly after the light goes out.
Always turn oven OFF before
removing food.
During baking, avoid frequent
door openings. Keep door open
as short atime as possible when
it i’sopened. ,
Cook complete oven meals
instead ofjust one food item.
Potatoes, other vegetables, and
some desserts willcook together
with amain-dish casserole, meat
loaf, chicken or roast. Choose
foods that cook at the same temp-
erature and in approximately
the same time.
Use residual heat in oven when-
ever possibleto finish cooking
casseroles, oven meals, etc. Also
add rolls or precooked desserts
to warm oven, using residual
heat to warm them. ———
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Explained
on Page
Models
Jm%m
JHP56GD
Mock]
lJHP67GD -
-
E’eatureIndex 2
8
8
14
14
IMode] and Serial Numbers @—
--
-
-
.—
2Surface Unit Controls @
3“ON” indicator Light/ Lights
for Surface Units
4@en set (Clean) control
5Oven Temp (Clean) Control
6Oven Cycling Light 14
7Automatic Oven Timer, Clock
and Minute Timer @
e22
8Door Latch 22 @
9Door Latch Release 22
10 Door Locked Light 22
9
29
11 Oven Cleaning Light
143”
12 Automatic Surface Unit, Tilt-Lock 2+”
143” 2-6”
2-8”
13 Plug-h Calrod@Surface Unit
(N4avbe removed when cleaning under unit.)
One-Piece Chrome Trim Rings
and Drip Pans
14 or
Separate Chrome Trim Rings 429 4
Iand Porcelain Drip Pans
)
I15 Oven Vent Duct
(Located under right rear surface unit.) 24
lb Interior Oven Light (Comes on
automatically when door is opened.) 25
14
I17 Oven Light Switch
I18 Broil Unit 17
19 Bake Unit (Maybe lifted
gently for wiping oven floor.) 28
2
21 2
I~. Oven Shelves, Upper
Oven Shelves, Lower
Oven Shelf Supports (Letters A, B, C, &D
21 indicate cooking positions for shelvesas
recommended on cooking charts.) 14
22 Broiler Pan and Rack
(Do not clean in Self-Clean oven.) 17
18
20
24 –
2
Upper
Lower —
@
!23 Rotisserie Receptacle
t24 Meat Thermometer Receptacle
I25 Storage Drawer

%xSurface Cooking Charton pages30-31.
Your range top is designed to give I
you flexibility of boiling, steaming,
sauteing, browning, frying, can-
ning, or pressure cooking. lt heats
through the metal coils of four
Calrod@units thus giving the cor-
rect’amount of energy for each
setting you choose. “
I.,
.-.”- ..- .- —... -.. —.. —
. . . ---- - ...— -. . .---- - ...
Surface Cooking with
Infinite Heat Controls
Your surface units and controls are
designed to giveyou an infinite
choice of heat settings for surface
unit cooking.
At both OFF and HIGH positions,
there isaslight niche so control
“clicks” at those positions; “click”
on HIGH marks the highest setting;
the lowest setting is between the
words LOW and OFF. In aquiet
kitchen you may hear slight“click-
ing” sounds during cooking, indi-
cating heat settings selected are
being maintained.
Switching heats to higher settings
always show aquicker change than
switching to lower settings.
How to Setthe Controls
Step 1
Grasp contol knob and push in. . .
Mep 2
Turn either clockwise or counter-
clockwise to desired heat setting.
Controlmust be pushedin to set
only from OFF position.When
controlis in any position other
than OFF, it may be rotated
without pushing in.
Cooking (hide
for Using Heats
I-H
MED
HI
MED
Low
WM
Quick start for cooking;
bring water to boil.
Fast fry, pan broil; maintain
fast boil on large amount of
food.
Saute and brown; maintain
S1OWboil on large amount
of food.
Cook after starting at
HIGH; cook with little
water in covered pan.
Steam rice, cereal; maintain
serving temperature of most
foods.
NCYI’E:
1. At HIGH, MED HI, never leave
food unattended. Boiloverscause
smoking; greasy spillovers may
catch fire.
2. At WARM, LOW, melt choco-
late, butter on siiiall unit.
Be stim you ttirn control to OFF
when you finish cooking. An indi-
cator light will giow when ANY
heat on any surface unit is on,

he automatic surface unit controls
~hetemperature of’j’ow.cooking
ulensiltogivethe same type ofauto-
matic cooking that you m-ayhave
experienced with awell-controlled
electric skilletor saucepan. The
spring-mounted sensor, located in
the center of the surface unit, mea-
sures and controls the heat to the
pan on the unit.
How touseIt
@Set pan on unit. Useacover on
utensil when suggested on Auto-
matic (.ki~ Cooking Chart on next
page.
~Push in Automatic Unit selector
button which corresponds to unit
size.To use avariety of utensils you
may select three different sizeson
the Automatic Unit; 4inch, 6inch
and 8inch.
LARGE—8-inch unit. Push 8“
button when using large utensils
that completely cover the unit
(3-quart to 6-quart saucepans or
8-to-10-inch skillet). Then select
desired heat setting.
I$lEDIUiM-6-inch unit. Push 6“
button when using medium-sized
cooking utensils that do not com-
pletelycover the unit (2 to 2~z-
quart saucepans or 6to 7-inch
skillets).Then selectdesired heat
setting.
I
SMALL-4-inch unit. Push 4“
button when using small cooking
utensils about 4inches in diameter
(as al-quart saucepan). Then select
desired heat setting.
@Select the heat setting as recom-
mended on the Automu[ic Unit
Cooking Chart. (Settings were
chosen using medium-weight alum-
inum pans,)
—For cooking with liquids, use set-
tings anywhere in the area marked
HI, MED, LOW BOIL, SIM, or
setting in between to obtain desired
rate of cooking.
—For frying operations use settings
anywhere in area numbered 200 to
500.
—For warming operations use set-
tings marked 200and the linejust
below 200.
*When cooking isfinished, turn
surface Ilnit control to OFF.
TipsforBest Rf?si.dts
*Useflat-bottomed medium-
weight aluminum utensils, in
relation to sizeof unit in use, tight-
fitting lids with foods which
required acover; loose lids or no
cover lengthen cooking time.
Warped, concave or convex-
bottomed pans may not touch
sensor in center of Automatic Unit;
if not, sensor cannot control heat
supplied to pan.
@Use amount of water suggested
on Automatic Unit chart; if more is
used, higher heat setting, longer
cooking time may be required.
@Utensil of other materials may
require different heat settings
and/or cooking time.
~Use MINUTE TIMER to time
TOTALcooking. Include time usu-
ally required to bring food to boil,
switching heats, etc. Do not judge
cooking time by visiblesteaming
only. Food willcook in covered
utensils even though no steam may
be apparent during the cooking
process.
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9

—
Herd
SettingFood
Breads
Frenchtoast
Pancakes
Utensil —
Skillet
Skillet
(hem] Directions
Meltfat andheat 1-2minutesbeforeaddingbread.
Heatskillet,untildropsofwaterdanceviolently,greaseskilletlightly,
thenstart pancakes, ——
Placeingredientsofcasseroleinaluminumskillet.Coverandcookuntil
hotand bubblyincenter.
350-375
4~5450
Casseroles 10-10~2-inch
coveredskillet 200-250
Cereal,Pasta
Oatmeal Seepackage
directions
SeeGeneral
Directions
HIGHBOIL-
MED.BOIL
HIGHBOIL
Seepackagedirectionfor cookingmethod.
Coverkettleto bringwaterto boilbeforeandafteraddingspaghetti.
Removecoverto completecooking.
Macaroni
Noodles
Spaghetti
Coffee Percolator HIGHBOIL-
MED.BOIL
Seepackagedirectionforcookingmethod.
IXedFruit Coveredsaucepan SIMMER
SIMMER
275-300
200-225
Eggs
Cookedinshell Coldwaterto cover.Cook 10-12minutesforsoftcookedand
25-30minutesforhardcooked.(Watershouldnotboil.)
Meltbutterandheat 1-2minutesbeforeaddingeggs.
Allowbutterto melt,Breakeggsintoskillet.Coverskillet,cook
34 minutes,or leaveuncoveredand bastewithfat.
Coveredsaucepan
Skillet
Skillet
Scrambled
Fried
Meats
Bacon
Chicken 350-375
400
225-250
325-375
225-250
425-450
350-375
350400
300-325
350-400
325-375
SIMMER
325
350-375
LOBOIL
Startincoldskillet.
Tobrown.
Covered,to cook,
Tobrown.
Tobraise(addsmallamountofwater,coverskilletandfinishcooking),
Preheatskillet3mirmies.Melt1tablespoonbutterthenadd steaks.Fry
2-3minutesperside.
Melt2tablespoonsfat,add breadedor flouredfishandcookabout
15minutespersidefor one-inchsteaks.
Startincoldungreasedskillet:whensizzlingbegins,turnfrankfurters
frequentlyto brownevenly.
Melt1tablespoonfat,thenadd hamburgers,Cook6-8minutesperside.
Startincold,ungreasedskillet.Cook7-8minutesperside.
Skillet
Skillet
Skillet
Skillet
Skillet
Skillet
Skillet
Skillet
Skilletor Kettle
Skillet
Coveredsaucepan
Chops
Cubesteaks
Fishsteaks
Frankfurters
Hamburgers
Hamslice
(%-inchthick)
Pot Roast Tobrownmeatadd liquid;coverto finishcooking,Ifdesired,add
vegetables.
cook accordingto packagedirections.
Sausage
Stew Tobrownmeat.
Covered,to finishcooking
soup,Heat Coveredsaucepan
5-6quart
coveredkettle
Coveredsaucepan
Coveredsaucepan
Pressuresaucepan
SIMMER Heat15-20minutesor to desiredservingtemperature.
PlaceY2cupcookingoil, 1cuppoppingcorninkettle,cover.Cookuntil
poppingstops.Remove,seasonwithbutterandsalt.
Popcorn 450
Vegetables
Fresh LOBOIL
LOBOIL
Use%inchsaltedwaterin bottomofpan, Addvegetables,cover
saucepan.Add3-5minutesofcookingtimenormallyusedinstandard
unit.
Sameas above.
Followmanufacturer’sdirectionsforamountsof liquidand cookingtime,
Frozen
Pressure 300-350
Cooking .
NOTE:Meltbutter,cookingor semi-sweetchocolate,or butterscotchcandypicccsinpanat 200setting,Usccoveredpan forfastermelting,
,,
10

ToLTse
Model JHP67GD)
YourGE Griddle has an easy-clean,
non-stick cooking surface. Avoid
usingutensils with sharp or rough
points or edges. Do not cut foods
on the griddle. See chart for
cooking directions. If preferred,
foods may be cooked without
greasing griddle.
1. Place griddle on Automatic
Unit; move it back and forth until
it falls into place over unit. The
griddle is designed for easy posi-
tioning; it must be correctly placed
to work properly.
2. Push in Automatic Unit selector
button marked GRIDDLE.
3. Select heat on surface unit con-
trol knob. Use settings listed on
griddle or on chart. For griddle
cooking, use heats between 200-
500.Other markings are for boiling
operations and should not be used
with GRIDDLE settings.
4. When cooking isfinished turn
surface control k-nobto OFF.
5. Let griddlecool on range, or pro-
tect hands with heavy, dry pot-
holders before handling. To clean,
seecharts, CareSeclion. To avoid
marring non-stick finish, store
griddle upright, or store flat but no
other pans or utensils on top.
Food
~~*Bacon
~~*~Chops
**Cubed Steaks
**~Eggs,Fried
**Fish Steaks, ]”
~~‘~Franks
r
**-French Toast
**Hamburgers, 1/2”
‘~T*Ham slice, ~“
t
** Pancakes
**Rolls, Sandwiches
~~*Sausage
*Cold Griddle
TGrease lightly, if desired
**Preheat 10minutes
~~preheat, if desired
setting
375-425
350-400
425-500
275
375-425
400-450
350-375
300-350
375-425
425-450
375-425
350-400
First
Side
Minutes
2-3
2-3
15
5-6
6-8
7-8
lx
Brown each side
Brown each side
Turn, brown evenly
Brown each side
Turn, brown evenly
Second
Side
Minutes
2-3
2-3
15
5-6
6-8
7-8
lx
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11

Q. How can my Minute ‘f’hner
make my surface cooking easier?
A.Your Minute Timer willhelp.
time TOTALcooking which
includestime to boil food and
change temperatures. Do not judge
cooking time by visiblesteam only.
Food willcook in covered utensils
even though you can’t see any
steam.
Q. May Ican foods and preserves
onmysurface units?
A. Yes,but only use utensils de-
signed for canning purposes. Check
the manufacturer’s instructions and
recipesfor preserving foods. Be
sure canner is flat-bottomed and
fits over the center of your Calrod@
unit. Since canning generates large
amounts of steam, be careful to
avoid burns from steam or heat.
Canning should only be done on
surface units.
Q. Can 1use specialcooking equip-
mentlike an orientalwok, on any
surfaceunits?
A. Utensils without flat surfaces am
not recommended. The life of your
surface unit can be shortened and
the range top can be damaged from
the high heat needed for this type
of cookifig.
Q. CanIcovermy drippans with
foil?
A. No. Clean as recommended in
the Cleaning Chart.
Q. Whyis the porcelain finish on
my containerscoming off?
A. If you set your Calrod@unit
higher than required for the con-
tainer material, and leaveit, the
finish may smoke, crack, pop, or
burn depending on the pot or pan.
Also, atoo high heat for long
periods, and small amounts of dry
food, may damage the finish.
Q. Whydo my utensilstilt whenI
placethemon the surfaceunit?
A. Make sure that the “feet” on
your Calrod@units are sitting
tightly in the range top indentation
and the trim ring is flat on the
range surface. Possibly your plug-in
unit is not plugged into unit
properly.
Q. Why am Inot gettingthe heat I
need from my units eventhough I
havethe knob on the rightsetting.
A. After turning surface unit off
and making sure it iscool, check to
make sure that your plug-in units
are securely fastened into the sur-
face connection.
12

The automatic timer and clock on
~rourRange are helpful devicesthat
serve several purposes.
To setclock
TO SET THE CLOCK, push the
centerknob in and turn the clock
hands to the correct time. (If the
Automatic Timer pointer should
move also, let knob out, turn the
Timer pointer to OFF.)
~o SW Minute Timer
The Minute Timer has been com-
bined with the range clock. Use it
to time all your precise cooking
operations. You’llrecognize the
Minute Timer as the pointer which
isdifferent in color and shape than
he clock hands.
TO SET THE MINUTE TIMER,
turn the center knob, withoutpush-
ing in, until pointer reaches number
of minutes you wish to time. (Min-
utes are marked, up to 60, in the
center ring on the clock.) At the
end of the set time, abuzzer sounds
to tell you time is up. Turn knob, ’
withoutpushingin, until pointer
reaches OFF and buzzer stops.
ml-wBake uses
Ammmtic ‘rimer
UsingAutomatic Timer, you can
I“IME BAKE with the oven start-
ing immediately and turning off at
the Stop Time set or set both Start
and Stop dials to automatically
start and stop oven at alater time
of day. It takes the worry out of
not being home to start or stop the
oven.
Setting the dials for TIME BAKE
is explained in detail on page 15.
~el.f-~lean IJses
Automatic Timer
The self-cleaningfunction on your
range uses the Automatic Timer to
set the length of time needed to
clean whether you wish to clean
immediately or delay the cleaning.
B3Tsetting the Start and/or Stop
Dials you may choose to begin
immediately or clean at low energy
timesduring the night. Full expla-
nations of setting the Start and
Stop Dials for self-cleaningare
described on pages 22 and 23.
13
Questions
and Answers
Q. How canIuse my MinuteTimer
to makemy surfacecooking easier?
A. Your Minute I“imerwill help
time total cooking which includes
time to boil food and change tem-
peratures. Do not judge cooking
time by visiblesteam only. Food
willcook in covered containers
even though you can’t seeany
steam.
Q. Mustthe Clockbe set on correct
time of day when1wishto use the
AutomaticTimerfor baking?
A. Yes,if you wish to set the Start
or Stop Dials to turn on and off at
set times during timed functions.
Q. CanIuse the MinuteTimer
duringovencooking?
A. The Minute Timer can be used
during any cooking function. The
Automatic Timers (Start and Stop
Dials) are used with TIME BAKE
and SELF-CLEAN functions.
Q. CanIchangethe clock while I’m
Time Cookingin the oven?
A. No. The clock cannot be
changed during any program that
uses the oven timer. You must
either stop those programs or wait
until they are finished before
changing time.
Em#s—.
ii%%ik–
—
—
—
—
-– .
——
—
—.
—
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——
—
IBkar”
—-
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—-
—
—-
—
—
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-
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—.
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—
-
-
-
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——
-
—
—
msir.
—.
-~-–

Before -using Youroven
1. Look at the controls. Besure you
understand how to set them prop-
erly. Read over the directions for
the Automatic Oven Timer so you
understand its use with the
controls.
2. Check oven interior. Look at the
shelves. Take apractice run at re-
moving and replacing them prop-
erly, to givesure sturdy support.
3. Read over information and tips
that follow.
4. Keep this book handy so you can
refer to it, especiallyduring the first
weeks of getting acquainted with
your oven.
oven controls
The controls for the oven(s)are
marked OVEN SET and OVEN
TEMP. OVEN SET has settings for
BAKE, TIME BAKE, BROIL,
CLEAN (and on ovens so
equipped, ROTISSERIE), and
OFF. When you turn the knob to
the desired setting, the proper
heating units are then activated for
that operation.
OVEN TEMP maintains the tem-
perature you set from WARM
(150°) to BROIL (550°) and also at
CLEAN (8800).The Oven Cycling
Light glows until oven reaches the
selected temperature, then goes off
and on with the oven unit(s) during
cooking. PREHEATING the oven,
even to high temperature settings, is
speedy—rarely more than about 10
minutes. Preheat the oven only
when necessary. Most foods will
cook satisfactorily without preheat-
ing. If you find preheating is neces-
sary, keep an eye on the indicator
light and put food in the oven
promptly after light goes out.
Poin!er
IOvenTempSettingfor NormalCooking
HVIPOR’FAN’I’:The OVEN TEMP
control has ablue pointer that is
used only for CLEAN. For normal
cooking, line up the desired tem-
peratures (marked on the outer
edge of the control knob) with the
index marker located immediately
above the control.
For CLEAN, rotate the knob to the
right until blue pointer is pointing
up, toward Index Marker. When
position is reached, knob should
snap into position.
(lven InteriorShelves
The shelve(s)are designed with
stop-locks so that when placed cor-
rectlyon the shelf supports, (a) will
stop-before coming completely from
the oven, (b) willnot tilt when
removing food nor when placing
food on them.
TO REMOVE shelve(s)from the
oven, lift up rearof shelf, pull for-
ward with stop-locks (curved exten-
sion under shelf)along top of shelf
supports. Becertain that shelf is
cool before touching.
TO REPLACE shelve(s)in oven,
insert shelf with stop-locks resting
on shelf supports. Push shelf
toward rear of oven; it willfall into
place. When shelf is in proper posi-
tion, stop-locks on shelf will run
under shelf support when shelf is
pulled forward.
oven light
The light comes on automatically
when the door is opened. Use
switch to turn light on and off
when door is closed. Switch is on
front of door.
Lamp IOVerSurface Unit
Lamp may be lighted by pressing
the lamp switch button. Besure to
hold button depressed until light
comes on.

see Baking chart on Page 32.
-- —
When cooking afood for the first
time iri ~ow new Ove~, use time
@ven on recipes as ~guide. Oven
~~ermostats, over aperiod of years,
may “drift” from the factory setting
and clifferences in timing between
an old and antixv oven of 5to 10
minutes are not unusual 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.
HOWtO set YourRange
for Baking
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 2: Turn OVEN SET Knob to
BAKE and OVEN TEMP Knob to
temperature on recipe or on Baking
Chart.
Step 3: Check food for doneness
at minimum time on recipe. Cook
longer if necessary. Switch off heat
and remove foods.
l+OWtO Time Bake
diate Start (oven turns on now and
you set it to turn off automatically)
or Delay Start and Stop (setting the
oven to turn on automatically at a
later time and turn off at apreset
stop time) willbe described.
How toSet hmmdiate Start
NOTE:Before beginning make sure
the hands of the range clock show
the correct time of day.
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:To set Stop Time, 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 2:Turn OVEN SET Knob to
TIME BAKE. Turn OVEN TEMP
Kfiob to oven temperature, for
example 250°.
‘f-heautomatic oven timer controls
are designed to turn the oven on or
off automatically at specific times
that you set. Examples of Jmme-
15
How to$%4Dekty Start
and 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.
Step 1: To set start time, push in
knob on START dial and turn
pointer to time you want oven to
turn on, for example 3:30.
Step2: To setStop Time, push in
knob on STOP dial and turn
pointer to time you want oven to
turn off, for example 6:00.This
means your recipe called for two
and one-half hours of baking time.
NOTE:Time 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.
————————

to
seeRoasting chart or?) Page 33.
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 aminimum. When
roasting, it is not necessary to sear,
baste, cover, or add water to your
meat.
Roasting is really abaking proce-
dure used for meats. Therefore,
oven controls are set to BAKE.
(You may hear aslightclicking
noise to indicate the oven is
working properly.) Roasting is
easy,just follow these steps:
Step 1:Check weight of meat, and
pla~e,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 w~thfruits, cooking h~avily
cured meats, or for basting food
during cooking. Avoid spilling
these materials on oven liner or
door.
Step 2:Place in oven on shelf in A
or Bposition. No preheating is
necessary.
thawing. Follow directions given on
packer’slabel.
Step 3:Turn OVEN SET to BAKE
arid OVEN TEM Pto 325°. Small
poultry may be cooked at 375° for
best browning.
Step 4:Most meats continue to
cook slightlywhile standing after
being removed from the oven. For
rare or medium internal doneness,
if meat is to stand 10-20minutes
whilemaking gravy or for easier
carving, you may wish to remove
meat from oven when internal tem-
perature is 5-10”Fbelow tempera-
ture suggested on chart. lf no
standing is planned, cook meat to
suggested temperature on chart on
page 33.
NOT’E:You may 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 20 for usage.
For Frozen 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).
UIThaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfullywithout
Questionsand Answers
Q.1sitnecessaryto checkfordone-
newwithameatthermometer?
A. Checking the finished internal
temperature at the completion of
cooking time is recommended. Tem-
peratures are shown on Roasting
Chart on page 33. For roasts over
8lbs., cooked at 300° with reduced
time, check with thermometer at
half-hour intervals after %of time
has passed.
Q. Whyis my roastcrumbling
whenItryto carveit?
A. Roasts are easier to sliceif
allowed to cool 10to 20 minutes
after removing from oven. Be sure
to cut across the grain of the meat.
Q. Do 1need to preheatmy oven
eachtime Icook aroastor poultry?
A. Itis rarely necessary to preheat
your oven, only for very small
roasts, which cook ashort length
of time.
Q. Whenbuyingaroastarethere
any specialtips that wouldhelp me
cook it moreevenly?
A. Yes.Buyaroast as even in
thickness as possible or buy rolled
roasts.
Q. Can Iseal the sides of my foil
“tent” when roasting aturkey?
A, Sealing the foil willsteam the
meat. L,eavingit unsealed allows
the air to circulate and brown the
meat.

See Broiling Charton Page 34.
--—
EE3sisl
—
Broiling is cooking food by intense
radiant heat from the upper unit in
the oven. Most fish and tender cuts
of meat can be broiled, Follow
these steps to keep spattering and
smoking to aminimum.
Step 1: If’meat has fat or gristle
near edge, cut vertical slashes
through both about 2-in. apart. If
desired fat may be trimmed, leaving
layer about %-in. thick. Step 5: Turn OVEN SET Knob and
OVEN TEMP Knob to BROIL. Pre-
heating units is not necessary.(See
notes on Broiling Chart page 34.)
Step 2: Place meat on broiler rack
in broiler pan which comes with
range. Always use rack so fat drips
into broiler pan; otherwise juices
may become hot enough to catch
fire. Aluminum foil may be used to
line broiler pan and rack. But, be
CERTAIN to cut opening in foil, to
correspond with slots in ~herack so
fat drips into pan below.
Step3: Position shelf on recom-
me~ded shelf position as suggested
on Broiling Chart on page 34. Most
broiling is done on Cposition, but
if your range is connected to 208
\olts, you may wish to use higher
position.
,
Step 4: Leave door ajar about 3
inches. The door stays open by
i{self,yet the proper temperature
ismaintained in the oven.
Step 6: Turn food only once during
cooking. Time foods for first side
as on Broiling Chart page 34, Turn
food, then use times given for sec-
ond side as aguide to preferred
doneness. (Where two thicknesses
and times are given together, use
first times given for thinnest food.)
Step 7: Turn OVEN SET Knob to
OFF. Serve food immediately,
leave pan outside oven to cool
during meal for easiest cleaning.
Questions and Answers
Q. ShouldIleave the door ajar
when broiling chicken?
A. No, The door should be closed
when cooking chicken and shelf
position “A” is recommended.
Q. May Iuse aluminumfoil to line
the broiler pan and rack?
A. Yes,if you mold foil thoroughly
to broiler rack, slittingit to con-
form to slitsin rack. Slits permit
proper drainage of meat juices into
broiler pan, minimizingsmoking
and spattering and preventing pos-
sibility of fire from overheated
drippings. Do not place sheet of
foil on oven shelf.To do so may
result in improperly cooked food
and possibledamage to oven finish.
Q. Should Isalt the meat before
broiling?
A. No. Salt draws out the juices
and allows them to evaporate,
Always salt after cooking. Turn
meat with tongs; piercing meat with
afork also allowsjuices to escape.
When broiling poultry or fish,
brush each side often with butter.
Q. Whenbroiling,isitnecmsaryto
alwaysusearackinthe pan?
A. Yes.Using the rack suspends the
meat over the pan. As the meat
cooks, thejuices fallinto the pan
thus keeping meat dryer. Juices are
protected by the rack and stay
cooler, thus preventing excessive
spatter and smoking.
Q. Do 1needto greasemy broiler
rackto preventmeatfrom sticking?
A. No, The broiler rack is designed
to reflect broiler heat thus keeping
the surface cool enough to prevent
meat sticking to the surface,
Q. Why aremy meatsnot turzd~g
out as brownas theyshould? -
A. In some areas, the power (volt-
age) to the range may be low. In
these cases, preheat the broil unit
for 10minutes before placing
broiler pan with food in oven,
Check to see if you are using the
recommended shelfposition, Broil
for the longest period of time indi-
cated in the Broil Chart in this
book, Turn food only once during
broiling,
—
—
—.
—
-
Em&u-. —
—
—
—-
—
17

to
Mode] JHI%’7GD
Food iscooked 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.
1. Assemble rotisserie. Insert
curved ends of frame into large
holes of broiler pan handles. Lock
frame in place by fitting straight
ends of support into holes in center
handles.
2. Secure food on spit. When
secured correctly, food will be
located in center area of spit
leaving 4inches free at the pointed
end (this part goes into motor).
3. To secure food on spit: Push
on 2-pronged fork onto spit near
handle end. Tighten with screw.
Push spit through food (tie food
securely and compactly), distri-
buting weight evenly on each side ~
of spit.
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,
4. Place spit on frame so handle
end is in narrow support, and
pointed end is in wide U-shaped
support.
Rotissing the Food:
1.Put oven shelf in lowest position
in oven. With food on spit, place
spit on oven shelf.
2. Set OVEN TEMP Knob as sug-
gested on Rotisserie Time and
Temperature Chart on next page.
Settings are 300-400to get foods
juicy and done without
overbrowning.
3. Switch OVEN SET Knob to
ROTISSERIE. This starts broil
unit and rotisserie motor operating.
Spit can be inserted and removed
easier when motor is operating.
NOTE: Make certain when touch-
ing spit that no part of body or
potholder touches coils of broil
unit.
4. Insert spit into motor: Remove
handle, hold broiler pan with
potholders and push to the right,
pushing spit firmly into motor
outlet as far as it willgo.
5. Check rotation of food. Tighten
or adjust forks if necessary. During
cooking, forks may need tightening
due to normal meat shrinkage.
6. AS FOOD COOKS LEAVE
DOOR AJAR IN “BROIL” POSI-
TION; door stays open by itself.
7. Baste food
long handled
revolves.
if desired. Baste
brush as food with
Rotisserie Notes
@Do not use electric meat ther-
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, ifdesired, 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.)
@If rotissing turkey, let stand in
warm oven 10to 20 minutes after
cooking to assurejuicy meat and
complete doneness.
eAt end of cooking pull out pan
and shelftogether, using potholders.
Turn OVEN SET to OFF. Remove
food from spit. Cool pan outside
oven; soak forks and screwsfor
easiest clean up.

-–.
Fsma
—
--
-
B?s$z-
—.—..
Meat
Ther~o~eter
~einpemtures
-
-
—
Approximate
RotissingTime
MinutesPerLb.
oven Temp.
Setting
Food GeneralDirections
~OTE:1.ForroastsCWER10pounds
cookabout 1,4estimatedtime,thencheckat
yzhourinteWa]swithmeatthermometerfor
internaldoneness.2.Thinroasts,3-4
pounds,mayrequireslightlylongertimes
perpoundthan thosegivenonchart. —
175°for medium.
185°forwelldone,
Beef
Rolledrib
Rare
Medium =
Welldone
325°
325°
325°
22-29
27-31
32-42
I300-140°
150°-1600
170°-1850
175°-1850
170”-195°
.—
-
-
..——
Lamb
L.cg,bonedandrolled
Por~,fresh
Loin
Spareribs(barbecued)
Spareribs(Plain)
—
350° 24-27 -.
—.
-—
350°
350”
400”
25-34
]~-] ~hrs.(totaltime)
3A-f hr.
Buyribssplitdowncenter.
Threadonspit.
Tobarbeque,brus!lwithsauceevery
15minutes,
Pork,cured
Ham
Cook-Before-Eating
bone-in
FullyCooked 17-20
14-18
325°
325° 160”
130”
185°-1900
t
“t
Brushwithmeltedbutteror margarine,
bastingor barbecuesauceseveraltimes
duringcooking.
Sameas above.
Ifdesired,thread4-5ofthissizechicken
Poultry
Capon*(6-8lbs.) 375” 26-30
Chicken*(2-3Ibs.)
:hicken~(1%-2lbs.] 400°
400” 3342
48-62 crosswiseon spit,Letrevolveto withinM
hourofdonenesstime,thenbrushevery10
minuteswithbarbequesauce.
Brushwithbutter,or butterand lemonjuice
mixed.Threadhensonspiteitherlength-
wiseorcrosswise.
Do notbrushwithfat.
Cookwithoutbrushingwithfat, or brush
withbutteror margarineas desired.When
cooked,switchOVENSETto OFF,close
door,letturkeystancl10-20minutesIN
OVEN.Removefromovenandcarve,
About Ihr.(totaltime)
31-35
17-27
CornishHen*(1lb.) 400” I185°-1900
Duckling*{4-5Ibs.)
Turkey*(8-12lbs.) 350°
350” 180°-1850
180°
Veal
Shoulder,boned&rolled
Bologna —
Canadian Bacon
LuncheonMeat
350° 30-33 Brushwithsauceifdesired.
Brushwithsauceifdesired.
350” 23-25
350” 23-27
23-32
(totaltime)(12-ouncecan) 350”
Wieners,large 350” 23-32(totaltime) Brushwithsauceifdesired.
+on sma]]poultrytest donenessbymovingleggentlybackandforth,and presslcgmuscleto becertainit issoft.
*Retidy-to&jk weight.1MPORI=ANT:ti~le&-and‘wingscloseto bodyto-make~onencssofbirdas uniformas possible,Alltimesgivenare for unstuffed
birds.
NOTE:Spillageofmarinades,fruitjuicesand bastingmaterialscontainingacidsmaycausediscolorationon ovenlineror doorsoshouldbewipedup
imediately withapapertowel.Whensurfaceiscool,cleanand rinse.
.———
19

(Model Wn%’Km)
For many foods, especiallyroasts
and poultry, internal food tempera-
ture is the best test for doneness.
The meal thermometer takes the
guesswork out of roasting by
cooking foods to the exact done-
nessyou want. The meat ther-
mometer has askewer-likeprobe at
one end of the cable and atwo-
pronged plug at the other, Use
handle of plug and probe, rather
than cable, when inserting and
removing these parts from meat
and/or oven wall receptacle. After
preparing meat and placing in
roasting pan on rack, follow the
steps below for proper use of meat
thermometer.
!?@ 1:To gauge placement of
probe, lay probe on outside of meat
along top or side and mark with
finger where edge of meat comes on
probe. Probe siould be placed so
point rests in center of the thickest
part of roast.
/
%P z: ~nser~ probe into meat UP tO
~~int marked off with fingers. Point
~houldnot touch bone, fat or gristle.
Not more than 2“ of probe, not
counting handle should be left
exposed outside of meat. NOTE:
To obtain best results with poultry,
place point of probe in center of
stuffing; see Roasting Chart for
doneness temperature of stuffing.
Step3: plug cableinto receptacle
on oven wall. The prongs are spe-
ciallydesigned to only plug in one
way. Becertain to insert plug into
receptacle all the way. Close oven
door.
Step 4:TurnOVENSET Knobto
BAKE and OVEN TEMP Knob
to recommended oven temperature,
for example 350°. See Roasting
Chart on-page 33 for oven -
temperature.
Step 5: Refer to chart near Meat
Thermometer Dial to determine at
what internal temperature meat will
be done. Then turn knob next to dial
to move pointer to correct number
(internal temperature) cmdial.
20
@
Step 6: Wheninternaltemperature
of roast reaches number you have
set, abuzzer sounds. To stop buzzer
turn pointer to SIGNAL OFF.
Internal temperature of meat can
be determined at any time during
cooking by turning pointer down
until buzzer sounds.
Ste~ 7: When roast is done, use
car; in removing plug from recep-
tacle. DO NOT USE CABLE. Re-
move meat from oven. Since most
meat continues cooking, you may
wish to remove 5°-100 sooner.
Step 8: Remove probe from meat,
using handle of probe notcable.
Most meats carve easier if let stand
5to 10minutes. Let thermometer
cool and clean as directed in Clean-
ing Chart on page 29, Do not leave
in oven.