GE JMP28 User manual

UseandQre Guide
Safety Instructions ...................3 --5
Operating Instructions, Tips
Aluminum Foil . . . 5, 14, 18, 20
Clock and Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Features . . . . . . . . . . ............6
Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10-24
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13--16
Broiling, Broiling Guide . . . . . . . . . . . . . . . . . . . 20,21
Control Panel . . . . . . 10
Control Settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10, 11
Light; Bulb Replacement . . . . . . . . . . . . . . . . . 12, 28
Preheating . . . . 14, 19, 21
Roasting, Roasting Guide ...............18, 19
Self-Cleaning Instructions ..............22. -24
Shelves . . . . . . . . . . . . . . . . . . . . 12-14, 18, 22, 24, 27
Timed Baking . . . . . . . . 15, 15
Surface Cooking . . . . . . . . 8, 9
Control Settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ........8
Cooking Tips . . . . . . . .....8, 9
Cooktop Comparison . .........7
Home Canning Tips. . . . . . . . . . . . . . . . . . . . . . . . 9
Problem Solver . . . . . . . . . . . . . . . . . . . . . . 29,30
Thermostat Adjustment–
Do It Yourself . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
More questions ?...call
GE Answer Center@ 800.626.2000
Care and Cleaning . . . . . . . . . . . . . . . . . . . 25-28
Cooktop..........................................................2 5
Door Removal ...............................................2 7
Oven Shelves ................................................2 7
Consumer Services .,,..,.............3 1
Appliance Registration ..................................2
Important Phone Numbers........................3 1
Model and Serial Number Location ...........2
Removal of Packaging Tape ........................2
Warranty ........................................Back Cover
Models: JMP28
JMP29
GE Appliances
JMP31
164D2966P715

HELP US HELP YOU...
Before using your range, read Write down the model
this guide carefully.
and serial numbers.
It is intended to help you operate ~nc{ maintain your You’ II find them on a
label behind the range door.
new
range properly.
These numbers are also on the Consumer ProducI
Keep it handy (or unswers to your questions.
Ownership Registr-atiorl Card th~t came with your
If yOLI don’t understand something or need more help, c211:
range. Before sending i n this card, please write these
C,E Answer Center”
nurnbcr~ here:
800.626.2000
24 hours a day, 7 days a week
Model Number
How to Remove Packaging Tape
Serial Number
To assure no damage is done to the finish of the Use
(hesc number-s in any correspondence or service
product,
the safest way to remove adhesive left fr(~rn
ca I IS concerning jour
- range.
p~~k~ging tape on new appliances is an application Of’
a household liquid dishwashing detergent, mineral oil If you received a damaged range . . .
or cooking oi 1. Apply with a soft cloth and allow to
soak. Wipe dry and then apply on appliance polish to
lmrnediate[y contact the dealer (or builder) thtit sold
thoroughly clean and protect the surface. you the range.
NOTE: The plastic tape must be removed from the
chrome trim on oven
purts. It cannot be removed if it
Save time and money.
is baked on.
Before you request service . . .
Check the Problem Solver in the bfick of this guide. It
lists causes of minor operating problems that you
can
correct yourself.
IF YOU NEED SERVICE
To obtain service, see the Consumer Services page in
the back of this guide.
We’re proud of our service and want you to be
pleased. If for some reason you are not happy with the
service you receive, here are three steps to follow for
further help.
FIRST, contact the people who serviced your
appliance. Explain why you are not pleased. In most
cases, this will solve the problem.
NEXT,
if you are still not pleased. write all the
details—including your phone number-to:
Manager, Consumer Relations GE Appliances
Appliance Park
Louisville. KY 40225
FINALLY, if your problem is
stil[ not resolved, write:
Major Appliance Consumer Action
Pane[
20 North Wacker Drive
Chicago,
[L 60606
2
— .——

IMPORTANT SAFETY mSTRUCTIONS
Read all instructions before using this appliance.
iMPORTANT SAFETY NOTICE
● The California Safe Drinking Water and
Toxic Enforcement Act requires the Governor
of California to publish a list of substances known
to the state to cause birth defects or other
reproductive harm, and requires businesses to
warn customers of potential exposure to such
substances.
* The fiberglass insulation in self-clean ovens
gives off a very small amount of carbon
monoxide during the cleaning cycle.
Exposure
can be minimized by venting with an open
window or using a ventilation fan or hood.
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 guide.
● Be sure your appliance is properly installed and
grounded
by a qualified technician in accordance
with the provided installation instructions.
s Do not attempt to repair or replace any part of
your range unless it is specifically recommended
in this guide. All other servicing should be referred
to a qualified technician.
● Before performing any service, DISCONNECT
THE RANGE POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION PANEL
BY
REMO\’lNG THE FUSE OR SWITCHING OFF
THE
CIRCUJT BREAKER.
● Have the installer show you the location of the
circuit breaker or fuse. Mark it for easy
reference.
* Be sure the range is securely installed in a
counter that is firmly attached to the house
structure.
Weight on the oven door could cause the
oven to tip and result in injury. Never allow anyone
to climb, sit, stand or hang on the oven door.
● Do not leave children alone—children should
not be left alone or unattended in an area where an
appliance is in use. They should never be allowed
to sit or stand on any part of the appliance.
● Do not allow anyone to climb, stand or hang on
the door or cooktop. They could damage the
range or cause severe personal injury.
● CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED IN
CABINETS ABOVE A RANGE OR ON THE
BACKSPLASH OF A RANGE—CHILDREN
CLIMBING ON THE RANGE TO REACH
ITEMS COULD BE SERIOUSLY INJURED.
● Never leave the oven door open when you are
not watching the range.
● Always keep combustible wall coverings,
curtains or drapes a safe distance from
your range.
● Do not store flammable materials in an oven or
near the cooktop.
● Never wear loose-fhting or hanging garments
while using the appliance. Be careful when
reaching for items stored over the range.
Flammable material could be ignited if brought in
contact with hot surface units or heating elements
and may cause severe burns.
*
● Use only dry pot holders—moist
or damp pot holders on hot surfaces
may result in burns from steam.
Do not let pot holders touch hot surface units
or heating elements. Do not use a towel or
other bulky cloth. Such cloths can catch fire
on a hot surface unit or heating element.
● For your safety, never use your appliance for
warming or heating the room.
“ Always keep dish toweh, dish cloths, potholders
and other linens a safe distance from your range.
“ Always keep wooden and plastic utensils and
canned food a safe distance away from
your range.
● Teach children not to play with the controls or
any other part of the range.
● DO NOT STORE OR USE COMBUSTIBLE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS
IN THE VICINITY OF THIS OR ANY
OrrHER APPLIANCE.
c Keep the hood and grease filters clean to
maintain good venting and to avoid grease fires.
● Do not let cooking grease or other flammable
materials accumulate in or near the range.
(continued next page)
3

IMPORTANT SAFETY INSTRUCTIONS
(continued)
&
4: ‘ ,( ‘
● Do not use water on grease fires.
Never pick up a flaming pan. Turn
the controls off. Smother flaming pan
on surface unit by covering the pan completely
with well-fitting lid, cookie sheet or flat tray. Use
a multi-purpose dry chemical or foam-type fire
extinguisher.
Flamin& grease outside a pan can be put out by
covering with baking soda, or, if
avajlable, by
using a multi-purpose dry chemical or foam-type
fire extin&uisher.
Flame in oven can be smothered completely
by closing the oven door and turning the oven off
or by using a multi-purpose dry chemical or foam-
type fire extinguisher.
● Do not touch the surface units, heating
elements or the interior surface of the oven.
These surfaces may be hot enough to burn even
though they are dark
jn color. During and after
use, do not touch, or let clothing or other
flammable materials contact surface units, areas
nearby surface units or any jnterior area of the
oven; allow sufficient time for
coo[ing first.
Potentially hot surfaces include the cooktop, areas
facing the cooktop, oven vent opening, surfaces
near the opening, crevices around the oven door
and metal trim parts above the door.
Remember: The inside surface of the oven tnay
be hot when the door is opened.
● When cooking pork, follow the directions
exactly and always cook the meat to an internal
temperature of at least 170°F, This assures that, in
the remote possibility that trichina may be present
in the meat, it will be killed and the meat will be
safe to eat.
Oven
● Stand away from the range when opening the
oven door. Hot air or steam which escapes can
cause burns to hands, face antior eyes.
c Do not heat unopened food containers. Pressure
could build up and the container couId burst,
causing an injury.
● Do not use aluminum foil to line oven bottom,
except as suggested in this guide. Improper
installation of aluminum foil may result in a risk of
electric shock or fire.
4
● Keep the oven vent duct unobstructed.
● Keep the oven free from grease buildup.
● Place the oven shelf in the desired position
while the oven is cool. If shelves must be handled
when hot, do not let pot holder contact heating
elements in the oven.
● Pulling out the shelf to the shelf stop is a
convenience in lifting heavy foods. It is also a
precaution against burns from touching hot
surfaces of the door or oven walls.
● When using cooking or roasting bags in the
oven, follow the manufacturer’s directions.
● Do not use your oven to dry newspapers.
If overheated, they can catch fire.
● Do not use oven for a storage area.
Items stored in an oven can ignite.
Q Do not leave paper products, cooking utensils,
or food in the oven when not in use.
● After broiling, always take the broiler pan out
of the range and clean it.
Leftover grease in the
broiler pan can catch fire next time you use the pan.
● Never leave jars or cans of fat drippings on or
near your range.
● Never leave the oven door open when you are
not watching the range.
Self-Cleaning Oven
● Do not clean the oven door gasket. The door
gasket is
essential for a good seal. Care should be
taken not to rub, damage or move the gasket.
● Do not use oven cleaners. No commercial oven
cleaner or oven liner protective coating of any
kind should be used in or around any part of the
oven. Residue from oven cleaners will damage the
inside of the oven when the self-clean cycle is used.
“ Clean ordy parts listed in this Use
and Care Guide.
● Before self-cleaning the oven, remove the
broiler pan and other cookware.
● Be sure to wipe up excess spillage before
sbrting the self-cleaning operation.
● If the self-cleaning mode malfunctions, press
the
CLEAWOFF pad and disconnect the power
supply. Have serviced by a qualified technician.
.
.

lurface Cooking Units
>
i$p>~~;i
. ~lSC proper pan size—Select
ir-
cookware havin& flat bottoms large
enough to cover the surface unit
heating element. The usc of undersized cookware
will expose a portion of the surface unit to direct
contact and may result in ignition of clothing.
Proper relationship of the cookware to the
suflace
unit will also improve efficiency.
* Never leave the surface units unattended at
high heat settings. Boilovers cause smoking and
greasy spillovers that may catch on fire.
* Be sure the drip pans and vent are not covered
and are in place.
Their absence during cooking
could damage range parts and wiring.
e Do not use aluminum foil to line drip pans or
anywhere
in the oven except as described in this
guide. Misuse could result in a shock, fire hazard
or damage to the range.
● Only certain types of glass, glassjceramic,
earthenware or other glazed containers are
suitable for cooktop cooking;
others may break
because of the sudden change in temperature.
Q ‘1o minimize the possibility of burns,
ignition of tlammable materials and spillage,
the handle of a container should be turned
toward the center of the range without extending
over nearby surface units.
* INever clean cooktop surface when it is hot.
Some
cleaners produce noxious fumes and
wet cloths could cause steam burns if used on
a hot surface.
. ~ ~WJayS turn the surface unit controls to off
before removing the cookware.
a Keep an eye on foods being fried at high or
medium high heat settings.
* To avoid the possibility of a burn or electric
shock,
always be certain thtit the controls for all
surface units are at the off position and
all coils
are cool before attempting to lift or remove a unit.
● Do not immerse or soak the removable surface
units. Do not put them in a dishwasher. Do not
self-clean the surface units in the oven.
● When flaming foods are under the hood, turn
the fan off. The fan, if operating, may spread
the flame.
● Foods for frying should be as dry as possible.
Frost on frozen foods or moisture on fresh foods
can cause hot fat to bubble up and over the sides
of the pan.
● Use little fat for effective shallow or deep-fat
frying. Filling the pan too full of fat can cause
spillovers when food is added.
“ If a combination of oils or fats will be used
in frying, stir together before heating, or as fats
melt slowly.
● Always heat fat slowly, and watch as it heats.
o ~Tse a deep fat thermometer whenever
possible to prevent overheating fat beyond the
smoking point.
● Never try to move a pan of hot fat, especially a
deep fat fryer. W’ait until the fat is cool.
SAVE THESE INSTRUCTIONS
5
—

FEATURES OF YOUR RANGE
w
UI
N
Ill
Explained
Feature Index on page
I Bake Element
May be lifted gently
28
for wiping oven tloor.
1
2 Model and Serial 2
Numbers Location
I
3 Broil Element
28
4 Oven Vent 4
5 Surface Unit Controls
8,25
6 Surface Unit “ON” Indicator Light 8
7 Lift-Up Cooktop Support rods hold 25
it up to simplify cleaning underneath.
8 Plug-In Surface Units
26
9 Drip Pans
26
10 Oven Light Switch
12
Lets you turn the oven
light on and off.
“-
Models:
Feature Index
1 [ Oven Controls
Oven Thermostat
Clock
Timed Baking
Timer
12
Oven Interior Light
13 Oven Shelf Supports
Shelf positions
for cooking are
sug&ested in the Baking, Roasting
and Broiling sections.
14
Oven Shelves with Stop-Locks
15 Removable Oven Door with
Broil Stop Position
Easily removed for cleaning.
16 Oven Door Gasket
17 Broiler Pan and Rack
Do not clean in Self-Clean oven.
JMP28
JMP29
JMP31
Explained
on page
I (). 1 I , I 7
17
II
15, 16
11
I 2.28
12-14, 18,
22,24, 27
27
4, 22, 27
4, 18,
20,26
6

HOW DOES THIS COOKTOP COMPARE
TO YOUR OLD ONE?
four new cooktop has electric coil surface units. The best types of cookware to use, plus heat-up and
If you are used to cooking with gas burners or other cool-down
tilnes, depend upon the type of burner or
types of electric
cooklops. you will notice some surlace unit you have.
differences when you
use electric coils.
-, ,. ,,
-,. . . .. .,1, ,.-1 — . . . . . ._.I--,,. --,J .Ln
I ne ]“01 low In& ~ndr[ Wll! [l~lp YOU LU UIIUCI hLdllU Ll LG
differences between electric coil surface units and any
olher type of cooktop you may have used in the past.
Type of Cooktop
Electric Coil
@
,-=
~, \
\..,=,. ~
Radiant
~(rlass Ceramic)
Cooktop
o
Solid Disk
o
, -.,
“!
\ ““
\
. .
(;as Burners
Description
Fla[tened metal
tubing containing
eleclric resistance
wire suspended
o~er a drip pan.
Electric coils
under
a glass-
ceramic cook~op.
High frequency
induclion coi Is
under a glass
surface.
Sol id cast iron
disk sealed [o the
cooktop surface.
Regular or sealed
gas burners usc
eitbel- LP gas
How It Works
Heats by direct contact with Lhe pan and by heating the air under tbe pan. For best
cooking results, usc good quality pans. Electric coils are more forgiving of
warped pans than radiant or solid disks. Heats up quickly but does not change
hea[ settings as quickly as gas or induction. Electric coils stay hot enough to
continue cooking for a short time after they are turned off.
Heat travels LO the &lass surface and tben to the cookware, so pans must be flat on
tbc bottom for good cooking results. The glass cooktop stays hot enough to
continue cooking after it is turned off. Remove the pan from the surface unit
if
you want cooking to stop.
Pans must be made of ferrous metals (metal that attracts
a magnet). Heat is
produced by
~ rnagnctic circuit between the coil and tbe pan. Heats up right away
and changes heat settings rigbt away, like a gas cooktop. After turning the control
off. the glass
cooktop is hot froln the heat of the pan, but cooking stops righ[ away.
Heats by direct con[ac[ with the pan. so pans must be
flat on the bottom for &ood
cooking results. Heats up and cools down more slowly than electric coils. Tbe
disk stays hot enough
10 continue cooking after it is turned off. Remove the pan
from tbe solid disk if you want the cooking to stop.
Flames heal the pans directly. Pan flatness is not critical to cooking results, but
pans should be well balanced. Gas burners heat the pan right away and change
hca~ settings rigbt away. When you turn the control off, cooking stops right away.
I
or natural gas
7

SU~ACE COOKING
Your SL1l-filCe units tind controls are designed to When
ct~okirlg in a quiet kitchen, you may hear slight
give you an infinite choice
of heat settings for surface
“c I ick i rig.’ SOLI rids—an indication that the heat settings
unit cooking. At both OFF
and HI the control “click s.. you
selected are being maintained
into position.
Switching to higher heat settings alwtiys resulls in a
quickel heat change than switching to Iowt’r settings.
How to Set the Controls
pLlsh the knob in and turn in either direction to the heat setting yOLI want.
F
+
Be sure you turn the control to OFF when you finish cooking. The
surface unit indicator light will glow when ANY heat on any surl’acc
1’
unit is on.
4
Cooking Guide for Using Heat Settings
Hi—Used to begin cooking or to bring water to a boil.
Reduce heat setting after water boils.
<,,
MEDIUM HIGH—(Setting halfway between HI and
3
0
>0
.,, +
MED) Maintains a fast boil on lar&e amounts of food.
;. ‘>
$:
~, ,7
MED-Saute and brown; keeps food at a medium
~, ;,
boil or simmer.
—;
~ ~ ~
—
MEDIUM LOW—(Setting halfway between MED
: i
:,”
and LO) Cook after starting at HI; cooks with little
/
Medium
~
water in covered pan.
;ED )% Medium
Low
LO—Used for long slow cooking (simmering) to High
tenderize and develop tlavors, Use this setting to melt
butter and chocolate or to keep foods warm.
NOTE: The surface indicator light may glow
between LO and OFF, but there is no power to
the surface units.
COO~NG TIPS
Cookware
Use medium- or heavy-weight cookware. Aluminum
cookware conducts heat faster than other metals.
Cast-iron and
coaled cast-iron cookware are slow to
absorb heat, but generally cook evenly at low to
medium heat settings. Steel pans may cook unevenly
if not combined with other metals.
For best cooking results pans should be jlat on the
bottom. Match the size of the saucepan to the size of
the surface unit.
The pan should not extend over the
edge of the surface unit more than 1 inch.
Right
Wrong
Not over 1 inch
Over 1 inch

)eep Fat Frying
D(> not t~verfill c(>okw~ire with i’zlt [hot nlay spill over when tidding food.”
Frc~sty foc)ds bubble vigorously. W;llch l’o(~d trying :it high tetnpcratures.
Keep rtingc and ll(~od clean f’r(~ln ~reas~
Do not use woks that have
support rings.
Use c>l’ these
types
of woks, with or
W’ith(lut the ring in pt:lce,
c~~n be d:inger-t~us. Pl:lc i ng
*
the ring over the surf:lce
u n i t w i
t t cause a bu i td-up oi’ he:~t that w’i ] I d;lrn:lgc
the por’celtiin c~)oktop. Dc> not try to use such woks
w ittlou( the r-in:. You c(~ulcl be seriousty burned i 1-
the wok tipped o}cr.
HOME CANNING TIPS
(;anning should be done on surt’ace units only. HOWEVER. DO NOT
[USE LARGE DtAMETER
“(J(s (11:1[ extend beyt)nct I i ncb (J1’ surfticc units CANNERS OR OTHER LARGE DIAMETER
.i p p:~n ilre not reconlrllendc’~i f(>r ln(lst suri’:lcc
POTS FOR FRYING OR BOILING FOODS OTHER
ci){lk i n g. tl(~wc\er, when c~ln n i n: w i ( h wzltcl--b:ltll t)r
TtHAN WATER. M(Js1 syrup or s:iuce nlix[\lres-
prcssurc cilnner, tlirgcr-ctillrllelcr’ pots nl:l) be lrscci. tlnct
:It t I} pes c)i’ I-ry i ng-c(~t>k a~ tcrnpcratures nluch
Thi\ is hcc:ILIsc bc~it in: Wlltcr ternpet”:lt L1l-es (e\;cn
higher lll~irl bc~iting w:ltcr. Such te]npeli~tures could
unc]cr’ pr”cssut”c) :u’c n(~l h~ll”!lltu I tt) c(~ok[~)p suri’:lccs
e\’cnt Lr21t ]y h~]rnl ttlc cooklop suri’:lces sLlrrC>ll ndi rl:
surround i ng the suri’:lcc unit.
the su rl’:lcc un ils.
observe the Following Points in Canning
IJlat-hottomed canners arc recommended.
9

FEATURES OF YOUR OVEN CONTROL
1. CLEAWOFF. Press this pad to c;]nccl all oven
t)pcra~ions except clock and li rner.
2. DISPLAY. Shows the operation you h:tke
selected, the time of d~y and the cooking or
clean ing status.
3. [NCREASE. ShO1.t [zips to this pad incre:]se
4.
j.
6.
7.
time or temperature by sm:ll I amounts. Press
:ind hold p:ld to i ncre~~se Ii me or temperotu re by
ldl”ger anloLlnts.
Dk;CREASE. Short t;]ps L() lhis p:id dccreiise
lime or temperiltllre by snl~iil dmounls. Prcs3 ~lnd
hold p~ld to decreilse tin]e or trmper:]ture b}
!:ll’gel’ illlloLill[S.
BAKE. Press [his p:ld 10 sclec[ !he h~ike !’unction
II ROJL. Pre\s Ihis p:ld 10 selecl [he broil
~’unclion.
,4u’ro Sh;I.E’ CLEAN. Press this p:ld to select
t!le seli’-clei]ll i ng furlcti(~r~. See Lhe Opcr:]ti ng the
Self-(-”lc;lr]ing
O\crl seclion.
8. COOK TIME. Press this pad for Timed B:lkc
opcr~tions.
9. STOP TIME. Use this ptid along with COOK
TIME or-
A(JTO SELF CLEAN p:~d to set [he
oven to start :Iutomilticillly at a t{rne you select.
10. CLOCK. To
set the clock. first nress the CLOCK
p:~d. Then press the- INCREASE’ or IIECREASE
pad to ch~lngc the tirnc ol’ d:]y. Press the CLOCK
p:ld to stllrt.
11. TIMER ON/OFF. Press this pild to select the
ti met I’unction. The [i nler dt~es not con[rc)l oie[r
Ope[-21t ions. ‘rhe 1 i Iller- c’:lrl time [I p 10 C, hou I’S
:ind 55 mirlu[es.
T() set the tirncr. first press the TI hlER ON/OFF
i)ild. T’hcn \31CSS the INCREASE 01 DECREASI
pLId to change lhc time.
To
ci~nccl the [imer. press :ind Ilotd the TIMER
ON/OFF
p:id while ‘TIMER’. is displ~lycd.
Jf “k’-and a nulnher” flush on the display and
the o~en control signals, this indicates functi{~n
error code. Put the o\erl bilck into opcr:ltio]~.
Press the C1.EAR/OFF p~ld. At low ~hc L~\en ((~
coot l’or t hour. If (he funcliorl er”ror code I’cpeti(s.
disconnec[ power to the r~]r):e und ctilt t’or ser\icc.
10
—
———
—.
—-—

OVEN CONTROL, CLOCK AND T~ER
Clock To Set the Clock
The clock must be set to the correct tin]e (~1” da!) for
D
1. Press the CLOCK pad.
{he autoillatic o~en timing i’unctions to work properly.
The
tilnc 0[’ day cannot be chan:cd during a Timed
CLOCK
Baki n: or Sel l’-C’lear]ing c>cle.
A
2. Press the INCREASE or 1> ECREASE pad to set the
time of day.
3. Press the CLOCK pad to start.
Timer To Set the Timer
‘T”’ilc timer does not control o\crl
D
1. Press tile The timer will
sturt automatically
( )pcrat ions. Tbc maximum sel li n:
TIMER
TIMER (“) N/OFF pad. with
i n a f’ew seconds of releasi n:
i)ll the t i me r is ‘) tlolll-s a[ld 55
@N/oFF the pad. The timer. as you are
i 1] i nutes.
A
setti n: it, wilt display seconds unl i I
one
minute is reached. Then it uit I
2.
Prcs\ the I NC R13AS E or display’
lninutes and seconds until
[JE.C’REASE paci to sel ~h~
60 minules is reached.
amou n~ 01’ t i Inc on the t i mer.
After (j(j minutes, it witt displa)
hours
(.’HR’. now appci~rs in
display) and
minules untit the
mtix i mum time of 9 hours and
ss minutes is reached.
To Reset Timer To Cancel Timer
Ii’ “TINIF;R” is displayed, press the INCREASE 01” Press and bold
tllc TIMER ON/OFI; pad un[il the
DECREASE pad until the desired
tilne is reached. word
“TI IMER’. disappears from the di~play.
If “TIhlFIR” is not displayed, press the TIMER
ON/OFF pad
I’irst, then l’otlow the i])structi(~ns abo\c
(o set the timer.
End of Cycle Tones Display Messages
The end ol’ cycle tone is tbrec short beeps foltowed by
“ lf “clean’> appears in the display, DOOR tlasbes
I beep that repeats elcry six secc~nds until }OLI pre~s
and the oien cent r(~l signals, you set the sett’-clean
:Iny’ opertit ion: 11’ yOLI wou Id I i kc to eliminate (h>
cycle and did not shut t~le door.
repcatin: beeps, press and h(~td the CL, EAR/OFF pad
● If “1.OC K“ only’ appears in the display, the
l’or I () seconds.
()~cn door is in [he locked position. BAKE, BROI
T() re[urn the cnd 01’ cyctc tone to the repeating beeps.
and COO K TIME cannot bc set if’ the door is in the
press and hold the CLEAR1OFF pad I’or I () seconds locked position.
—
Power Otltage
A1’~cr a power outage. when
poucl- is restored the The
disptay ilashes until the clock is reset. All other
iisplay wi II flash and tilnc sht~url mill no l~>rlger hr
t’unctions that wet-e in operfition when the power went
.Ort”cct--t’ol” Cxal)lptc. al’(cr a 5-llli llUtC pow’cl”
C)U1 w i ! I tlaye to bc program riled again.
interrupt ion
(Ilc c’!oc’k W’i It bc 5 minutes slow.
11

USING YOUR OVEN
Before Using l’our Oven
1. Look at the controls. Be sure yOLI understfind
how to set them properly.
2. Check the oven interior. Look at the sheli”es.
Take a practice run at removin& and replacing
them properly to give sure, sturdy support.
3. Read over the information tind tips that follow.
4. Keep this guide hundy so you can refer to it, especially
during the first weeks Of using YOUI” new ran~e
NOTE:
. YoLl Illfiy notice a “burning” or “oily” sl~lell the
first few times you turn your oven on. This is
normal in
a new oven ~nd will disappear in a short
time. To speed
the process,set a
self-cle~n cycle for
a minimum of 3 hours. See the Operaling the Se! f-
Cleaning Oven section.
● On some models, a fan mtiy automalical Iy lurn on to
~oOI internal parts. This is normal. ~nd the fan [ll:IY
continue to run even ~fter the oven is turned oft.
Oven Shelves
The shelves are designed with stop-locks so that
when placed correctly on the shelf sopports, the~
will stop before coming completely out from the
oven, and will not tilt when removing food from or
placing food on them.
When placing cookware on a shelf, pLIll the shelf out
to the bump on the shelf support. Place the cookwfire
on the she]
f, then S 1 ide the shelf back into the oven.
This will eliminate reaching into the hot oven.
To remove a shelf from
the oven, PUII Lhe shelf
toward you, tilt the front
end Lrpward and pLrll the
shelf out.
To replace, place the
shelf on the shelf
support with the stop-
Iocks (curved extension
under the shelf) facing
up toward the rear of the
o~en. Tilt up the I’rent and
push the shelf toward the back of
tt,e oven until it
(7c~es past the bump on the shelf sup}~ort. Then Iowel’
~he front of the shelf and push it all the way hack.
Shelf Positions
The o~en has 4 shelf supper’ls identified in this
i II
ustra(i{)n a~ A (bottom), B. C aild D (t~>p).
1~~~1
Shelt positions for cooking are suggested in the
\
~::~>~~:ti]
Baking. Roasting and Broiling sections.
\
\ ..... ’’y,~<>,
>.
—
Oven Light
Llsc [be switch on lhe ptincl to turn the light on and (){t’.
12
—————

BAKING
/(~ur (lkcn tetnpcrdture is c(~ntrol led kcry :Iccu ra[cly LI si n: :ln (~tcrl corrtr(l!
sys[enl, We ].econlrnend th~lt you (lpet”tlte I he rilngc for LI llUlllhCi’ of we~~s
Llsing the ti Ine given on recipes as agLlide to becolne }anliliar with y(>[lr new
c>\en’s pcri’(~rnl~nce. It’ yoLI think :)n :ldjustnlcnt is necessary. scc the Adjust
the
Over) Tclnperi~ture sccti~~n. It lists easy f)f) It Y~~ll}-.\[J/j”i nstrLlctions.
NOTE: When [he t>vcn is hc~t, the top ~ind t)utside surldccs of the rt~nge get
hot too.”
How to Set Your Range for Baking
‘Ki) avoid possible burns, pt:lcc the shelves in the
~.(>rrect p~~si [ ion bet’(~r”c yt)u ILI rn the OVCI1 011.
~ BAKE I
J
1– A
4
2. Press [hc INCREASE or [> E(;REASE
pild. I“hc t~lst tJ\ell tcnlpcr:lture Llsed
i/Q \
:Ippc211’s i n tbc displ:lj. (;i)n[inuc
v’
pressing unlil the desired Lenlpcl-:ltu!”c
@
is d ispl~lycd.
The w~>rd “ON’. :Ind “ I ()()0” wi tt be displtiyed. As the
t~~crl hc;l[s up, [hc di spta)j wil 1 sh(>w the ch:ulgi n:
[enlperiltur-c. When t hc t>\cn re;lches the temperature
}ou set. :1 lone \vi I t sound.
o
3. Pr~>s\ the CLEAR1OFF pad when bilking
CLEAR
is finished t~rld then rcrnove the food
OFF t’r-t)nl the (~verl.
NOTE;: A f~r~ In:]) ~]lrrorll~]tic:ltly) turn on to cool”
in[ern~ll pilrts. Tbis is rlorrndt, ~~ntt the l’i~n rn~ly
continue to run even :lfter the t)ven is turned ot’t’.
To change the oven temperature during the
BAKE cycle, press the BAKE pod tind then the
t NC REASE or DECREASE p:id to get the new
tenlpcr~ltur-e.
—
Oven Shelves
,Arr:lnyc t be t)\crl
shcl 1’ or shc I vcs i n
[hc desired loc~tions”
w h i Ic tbc ()\crl is
coot”. The correct
stlcli’ position”
depends on tbt> kind
1)1’ food” :]nd the
brown ing dcsi red.
i\s :1 gcrlcr’~11 ru Ic.
~)l;lcc most l’()~.)ds i n
.
the rniddlc 01” tthe ()\crl, ~~n either shctf p~)\i[ ions
[~ or” (;. See the ch:lrt t’or” su~gestcd shett ptlsitiorls
((’()/1/;/11/(,(/ //(.\/ /)(/:()
13
—..———————
—-
—

BAKING
(conti nLled)
Preheating
Preheating is necessary for good results when baking
cakes,
c[>okies, pastry and breads. For most casseroles
and
rotists, preheating is not necessary. For ovens
wilhout a preheat indicator I ight or tone, preheat
10 minutes. After the oven is preheated, place the
food in the oven as quickly as possible to prevent heat
Preheat the oven if the recipe calls for it. Prehcal
means bringing the oven up to the
specified
tenlpcrature before putting the food in the oven.
To preheat, set the oven at the correct
tenlper;~ture—scle~tl ng a higher tenlperatLlre does nf~t
shorten preheat time.
from escaping.
Baking Pans
Use [he proper baking pan. The type of finish on the
pan
delerl~lirlcs the an~~~unt of browning lhat will (>ccllr-.
“ Dark, rough or dLI 1 I pans absorb heat resulting i n a
br-owner, crisper crusl. Use this type for pies.
● .Sh i ny, bright and smooth pans reflect heat, resulting
in a I ighter, rnor-e clel icate browning. Cakes and
cookies require this type of pan.
. Glass
bilking dishes also absorb heat. When baking i n
~]ass baking dishes, lower the temperature b>’ ~5’3 F.
● I f you are using dark non-stick pans, you may find
lh~t you need to reduce the oven temperature 25C’F.
to pr-event t~verbrowning.
Pan Placement
For eten cooking ~nd proper browning, there l~lLI~t be
cnou gh room for air ci rcu Iation in the o~cn. Bak i n:
results wi II be better
-
if baking pans are ccnlered as
Illuch as possible rather than being p]:l~ed tO I he fr-(~rll
or to the back of the o\en.
Pans
should not touch e:~ch other or the walls of [he
o\en. Allow I to 1 Y? inch space belween pans as well
as from the back of the oven. the door and the sides.
If you need to use two shelves
, stagger the pans so
that one is not directly abo\e the other-.
Baking Guides
When using prepared baking mixes,
follow package recipe or instrucliofls
for the best baking results.
Cookies
wben baking
c(~~)kies. flat cookie
sheets (\~itllout sides
]lrodLiCC t>etter-
I(loking cookies.
IL)(lkies baked in ~
.j~l]y rol I pan (short
sides all
:Ir-ou nd ) ma!
ha\e darker cdge~
and ~>a!c or I i ght
Aluminum Foil
~~v~r entirely cover
a she! f with
al 11 In i nu m foi ]. Th Is
\vi I I dis[urh the hedt
cir”cula[lon anLl rc\ul\
111 1>001- hak i n g. A
sr)):r] Ier shdcl 01” t’oi I
ITla> bc Lrsed to ca[ch
~al Is or the door of the oven. Never entirely cover a
sbel f with a cookie sheet.
For best r-esults, use (~nly one cookie sheet in the o\;erl
at a (i me.
browning may occur
r~(~ not use a cookie sheet so large thal it tOU~hes the bclo\v
the t’()()d.
14
—-—
————

>i~s Cakes
For best results, bake pies in dark, rough or dull pans When baking cakes, warped or bent pans will cause
to produce
a browner. crisper crust. Frozen pies in foil
uneven baking results and poorly shaped pr~du~ts.
pans sh(~uld be placed on an tiluminum cookie sheet
A cake buked in a pan larger than the recipe
f(~r baking \ince the shiny i-oil pun reflects heat away
recommends will usually’ be crisper, thinner and drier
from the pic crus[: the cookie sheet helps retain it.
than i[ should be. If baked in a pan smaller than
recommended, it may be undercooked and batter may
[~vertlow. Check the recipe to make sure the pan size
used is the one recommended.
Don’t Peek
Set I he timer tor [hc eslimated cooking time and do
DO NOT open the door to check until the minimum
not open the door
10 look at your food. Most recipes time. Opening the oven door frequently during cooking
pro\idc minirnunl and maximum baking times such as allows
hea[ to escape and makes baking times l~~nger.
‘bake 3(]-40 minutes.”
Y’our baking results may also be affected.
TIMED BAKING
The ()\;cn control ollows yOLI to turn the o~’en on or off
NOTE: Before beginning, mtike sure the oven clock
auloma[ical ]y at spec if.ic limes I hat y OLI set. Ex amp Ies
shows the correct [irne of day.
of 1 mrncdiale Starl (o\erl turns on now and you set i( to To set the clock,
first press the CLOCK pad. Press
lrn ot’f au[omalical ly ) and Delay Start and S[op ( sctti n:
the INCREASE or DECREASE pad until correct time
,he c)t’erl 10 turn on automat ical t) al a later time and
of day is displayed. Press the CLOCK pad to start.
lar-n off at a preset Stop Time) wil I bc described later.
How to Set Immediate Start and Automatic Stop
l-o avoid possible burns, place the shel\es in Lhc
cf~rrect p~)si Lion before yt~u turn t hc oven on.
I“hc (lvcn w’itt tLll”n on immediately and cook for a
sclectcd tength of’ time. At (I1c end of Cook Time.
the
(~\cn wit I tLlrn off aL::.:jrnalicat t~.
1. l’rcss the (TOOK TIME pad.
NOTE;: tf your recipe rcquir-es preheating. you lnaj
c
need to ad~ additioilat ti~ne 10 the tcngth of the
Cook Time.
2.
Press the t NC REASE pad unlit the desired tcng[h
of baking time appear’s in the display.
The o\en will start automatically. The word “ON”
:Ind .’ t ()()0” wi It be dispttiyed. The Cook Time wit t
begin 10 c(~unt down. As the oven heats up. the display
wit t show the
chtinging temperature. When the o\en
reaches [he temperature you set. ~ tone will sound.
The oven
witl continue to cook for the programmed
anlo[lnt 01 time. then shut off autornaticai ly.
n. Press ~he CLE. A R/OFF pad to ctear the dispt a) i f
necessary.
Renlo\e the tk~od trorn the o\erl. Relnernber.
e\cn though the oven sbuls ofl autornaticat Iy, foods
cent inue cooking after the
controts are off.
NOTF:!
3. Press the BAKE pad. . .
., . —.
● Foods Lhat spoil easi ty, such as milk, eggs, fish,
4. PICSS the iNCREASE or DECREASE pad untit the
stul’fi rigs, pout try and pork, should not be at towed to
desired temperature is disptayed. An attention tone
wit t sound if step 3 is not done. sit for
-
more th~n one hour before or after cookin&.
Room temperature promotes the growth of harmful
The words ‘TIME BAKE’. aITd COOK TIN4E’ bacteria. Be sure that the oven light is 011 because heat
wil I be displayed atong with the oven temperature from the
butb wit] speed harmful bacteria growth.
that you set and the Cook Time that yOLI entered. ● A fan ma!)
autorrralicalty turn on and off to cool
internal parts. This is normal. and the fan may
continue to run after the oven is turned off.
(i(~illitlltc(l t)c,.ri I?(i,yo
15

—
TIMED BAKING
(continued)
How to Set Delay Start and Automatic Stop
Quick Reminder:
1.
Press the COOK TIME pad.
2. Press the INCREASEIDECREASE pad to set
the length of baking time.
3. Press the STOP TIME pad.
4. Press the INCREASE/DECREASE pad until
the desired Stop Time
appetirs in the display.
5. Press the BAKE pad.
6. Press the INCREASEIDECREASE pad to
select an oven temperature.
TO avoid possible burns, pl~~e the shelves in the
correct position before you turn the oven on.
You con set the oven control to delay-start the oven,
cook for
a specific length of time and then turn off
automatically.
n
1. Press the COOK TIME pad.
cT?$f
NOTE: If your recipe requires
A
preheating, you may need to add
additional time to the Cook Time.
2. Press the INCREASE pad until the desired
lenglh
of baking time appears in the display.
D
3. Press the STOP TIME pad. “STOP
~?j[
TIME” and the earliest Stop Time you
A
can set appear in the display.
The control automatically sets the Stop Time by
adding the Cook Time to the time of day. For
example, the time of day is
2:00 and the Cook
Time is
3 hours. Adding 3 hours to the time of day
equals 5:00.
4. Change the Stop Time by pressing the
INCREASE pad until the desired Stop Time
appears in the display.
n
5. Press the BAKE pfid.
BAKE
A
6. Press the INCREASE or
DECREASE pad until the desired
temperature is displayed.
The oven will turn on automatically. The
word ‘. ON” tind “ 1000’” wi 11 be displayed.
The Cook Time will begin to count down.
AS the oven heats up, the display will show
the ch:]nging tempertiture. The-oven Wi!l
continue to cook for the programmed
time
and shut off automatically.
At the end of Timed Bake, the display
will show
“OHR:OO COOK TIME” and
the oven will turn
oft. The end of cycle
tone will sound.
o
7. Press the CLEAR/OFF pad to clear
CLEAR
the display if necessury. Remove the
OFF
food from the oven. Remember, even
though the oven shuts off automatically
foods continue cooking after the controls
are off.
NOTE:
● Foods that spoi I easily, such as milk, eggs, fish,
stuffings. poultry and pork, should not be allowed to
sit for more than one hour before or after cooking.
Room temperature promotes the growth of harmful
bacteria. Be sure the oven light is off because heat
from the bulb will speed harmful bacteria growth.
● A fan may autornatical Iy turn on and off to cool
internal parts. This is normal, and the fan may
continue to run after the oven is turned off.
16

ADJUST THE OVEN THE~OSTAT—
DO IT YOURSELF!
‘OU may find that your new oven cooks differently
-han the one it replaced. We recommend that yoa
use your new oven for a I’cw weeks to become more
tami Iior with it, following the times given in your
recipes as
a guide.
If you think your new oven is too hot or too cold,
you can adjust the thermostat yourself.
[f you think
it is
too hot, tid,]ust the thermostat to make it cooler. If
you think it is
too cool, adjust the thermostat to make
i t hotlet-.
We do not recommend the use of inexpensive
thermometers, such as those found in grocery stores,
to check the tempertiture setting of your new oven.
These thermometers may vary
2040 degrees.
To Adjust the Thermostat:
❑
1. Press the BAKE pad.
BAKE
A
2. Select an oven temperature between 5000F. und 5500F.
3. Immediately, before “ON” appears, press and
hold the BAKE pad for about 4 seconds. The time
display will change
10 the oven adjustment display.
A
4. The oven temperature can be adjusted up
to (+) 35°F. hotter or (–) 35°F. cooler.
Q
Use the INCREASE or DECREASE pad
to select the desired change in the display.
-
o
5. When you have made the adjustment,
CLEAR
press the CLEAR/OFF pad to go back to
OFF
tbe time of day display. Use your oven as
you would normally.
NOTE: This adjustment will not affect the Broiling
or Self-Cleaning temperature. It will be retained in
memory after a power failure.
17

ROASTING
Roasljr]g is cooking by dry heat. Tender meat or
poultry
can be roasted uncovered in your oven.
Roas(ing temperatures, which should be low and
steady, keep spattering to
a minimum.
Roastirrg is really a baking procedure used for meats.
Therefore, oken controls are set for Baking or Timed
Baking. (You may hear a slight clicking sound.
indicating the oven is working properly.)
Most meats continue to cook slightly while standing.
after being removed from the oven. The
standi n& time
recommended
for roasts is I () to 20 minutes. This
allows roasts to firm up and makes them easier to
carve. The internal temperature wi II rise about 5“ to
1O° F.: to compensate for temperature rise, if desired,
remove the roast from the oven sooner (at 5° to 10OF.
less than the temperature in the Rousting Guide).
Remember that
food will continue to cook in the hot
oven and therefore should be removed when
[he
desired internul temperature has been reached.
1. Place the shelf in A or B
is necessary.
2. Check the
weight of the
meat. Place it fat side
up (or for poultry, breast
side up) on a rOasting -
rack in a shallow pan.
The melting fat will
baste the me~t. Select a
pan
:1s CIOSC to the size
of the meat as possible.
(The broiler pan with
rack is
~ good pan for
position. No preheating n
4. Press the INCREASE or DECREASE
pad. The Ias( oven temperature used
appears in the display’.
Conti rrue pressing
until the desired temperature is
disployed.
I\@/
The oven will start automatically.
The word
“ON.’ and ‘. 10 O[’.. will be
this. )
n 3. prc~s the BAKE pad,
o
5.
CLEAR
OFF
displayed. As the oven heats up, the
display will show the
changing
temperatures. When the oven reaches the
temperature you set. a tone will sound.
Press the CL
EAR1OFF pad when
roasting is finished, and then
Icnl(J\c
the food I-rem the oven.
NOTE: A fan may automatically turn on to cool
LJ
BAKE
in[ L>rnal parts. This is normal. and the fan ma)
A.
continue to run even after lhe oven is turned oft.
To change the oven temperature during roasting,
press the BAKE pad and then the INCREASE or
DECREASE pad to
get the new tcrnperature.
~)se of Aluminum Foil
You can usc aluminum foil to line the broiler pan.
This
rnakcs clean-up easier when using the pan ti)r
rnarinati ng, (:ooking with fruits, cooking heavily
cured meats or basting food during
cookin&. Press
the [oil tightly around the inside of the pan.
18

Juestions and Answers
Q. Is it necessary to check for doneness with a Q. Do I need to preheat my oven each time I cook a
meat thermometer’?
roast or poultry?
1. Checking the finished internal [cnlper”alure at
the completion
of coo~ing time is recommended
Temperatures arc shown in
the R(>asting Guide.
For roasts
o~er 8 Ibs.. check with thcrrnorneter
at ha! f-hour i ntcrvals at’ter hal f the cook i ng ti rne
h:]s passed.
Q.
Why is my roast crumbling when 1 try to
car}e it’?
.-i. Roasts arc e~]sier to slice if allowed to coo] I () to
z() rlll rlLr~cs ~lfter- rerllo\ in: [hem Fronl (he o\’en.
Be sure [o CLI1 across lhe grdin ot’ [he nlcat.
,4. It is not necessary to preheat your oven. Preheat
only
for \ery srnal I roasts, which cook a short
length
of time.
Q.
When buying a roast, are there any special tips
that would help me cook it more evenly’?
A. Y’es. Buy o roast as even in thickness as possible,
or buy rol Icd r-oasts.
Q. Can I seal the sides of my foil “tent” when
roasting a turkey:)
i. Sealing the toil will steam the meat. Leaving il
Lrnsealed ~1 lows the :li r
-
to c i rcu late and brown
the meat.
ROASTING GU~E
Frozen Roasts
Frozen roasts oi’ beet. pork, Iamb, etc., can be started
.
ithout thaw ing, but al low I ~ to 25 nl inu[es per
.)urld additional [irne ( I () rni nutes per pound for
roasls under 5 pounds. more time tor larger roasts).
Doneness
Make sure poultry is thawed before roasting,
Unthawed poultry often does not cook evenly. Some
commercial
frozen poultry can be cooked successfully
without thawil]g. FOI1OW the directions given on the
package label
,4pproxinlate Roasting Time
in Nlinutes per Pound
3 to 5 Ibs.
6 to 8lbs.
1~-.~~ 18–22
;5-3~)
~~–~c)
40-45 30-35
Q I ..75 ?()–23
-.
25--30,
24–2X
30--35 2X–33
jj ..J5
30-40”
.{i .4.$
30-40”
) 7- Q() lllillLllC\ PC1’ 170 LI11(I (illl>’ !! Clgh[)
3 to 5 11)s.
()\’cl- 5 111s.
.35 -4( I
30-35
.:5- 4( )
10 to i5 11)s.
()*er 15 Ibs.
I 8–2.7
I 5--20
Internal
Temperature
‘E’.
I ~()- I 50’’-;
I 500-I 60(”
I 70-] s~
I 40”- [ 50<’”;”
I 50”- I 60[”
I 70[’- I 85”
I 70 ‘–1 800
I 70’” I 80
I I 5“-- I 20”
I 85 -i
~)()
I Sj... I C)()
In tbigb:
[ X5”- I ()()”
19

r-----
BROILING
Broiling is cooking food by intense radiant heat from
the upper broil element in the oven.
,Most fish and tender
cuts of meat can be broiled. Follow these directions to
keep spattering and smoking to a
minimuln.
I’ui-n [he Iood using tongs only once during
cooking. Time the foods f’or the t’irst side a~’cord i ng
to the Broiling Guide. Turn the food. then use the
times given for the second side as a guide to
[he
preferred doneness.
[f’ the meat has fat or gristle around the edge, cut
vertical slashes through both about 2 inches
apar[.
If desired. the [’al may be trimmed. leaving a layer
about 1/8 inch thick.
Place the meat on the broiler rack in the broiler DJII.
Always use the rack so the fat drips into the bro~lel
pan: otherwise the juices may” become hot enough
to catch on fire.
3. Position the shelf on the recommended shtlf
po\ition as suggested in the Broiling Guide. h/lo\[
broiling is done on C position. but if your range i:-
connected to 208 volts, you may wish to use a
higher position.
4. leave the door open position. The door sla)s
open by itself. yet the proper ternpcru[ure is
rnai ntained i n the oven.
5. Press the BROIL pad.
Prehca[i ng the elements is
nol necessary. (See the Cornrncnls cOILI rnn in the
Broiling Guide. )
6. Press the INCREASE p~d once for LO Brt~il o:
t\k ice for HI Broil.
To change I“rorn HI Broil to LO Br~~il, pr-ess the
BROIL Pild then press tbc DECREASE ~)ad once.
7. When hi-oiling is finished, press the CLEAR/OFl:
p~d. Ser\c the food irnrncdialcly. and lca~’e tllc
~)tin out:~idc the oven to cool during the meal for
easiest c Ietini ng.
NOTE: A t~Il IIIa~ aut(>l~lati~illl~ tLlrn 011 to ~0[)1
internal parts, This is norma 1. and the I’i[n Inaj’
continue to run e\en after the oven is tur-ncd oft.
Use of Aluminum I1oil
You can use atuminurn fbil WiLhout
the stils, the i’oit witl pre\ent fat and mei]t
to line your broiter pan and
~~~g?$’~
(2
~,r~>ilerr:lck However, you fj&~~>~~-’”:~\ <j!
juices from dri]ining into the broiler pan. The juices
cou Id become hot enough to catch (Jn I’ire. I f yOLI do
must rnotd the
foit tightly to .s.:
not cut the slits, you are fry i n g. not ~Jr”oi I i n g.
the rack and cul slits in it
;Q$~\)>>)~” M
lust like the rack.
Questions and Answers
Q. Should I salt the meat before broiling’?
Q. I]o I need to grease mj broiler rack to prevent
A. No. Salt draws out the
,juiccs and atlows them 10
meat from sticking’?
e~aporate. Always salt after cook i n!. Piercing the A. No. The broiler
rack is designed to r-el-lcct broiter
Q.
A.
meat wi[b a fork also allows juices tt~ escape .-TLlrn
heat. thus keeping the surl’ace coo] enough to pre\cnt
the meat with
tc~ngs instead of a fork.
mcot f’rom sticking to the surlticc. Howe\er. spraying
When broiling, is it necessary to always use a
[he br[)i !cr rack lightl) with a \cgct:lhlc cookin:
racl< in the uan?
sprtiy befort ct)oki ng wi 11 l~lilh~’ c lelltl-~li: ~:l~,i~r’.
Yes. Usins the rack suspends the meat o\er the Q.
Why, are my meats not turning out as brown as
pan. As
tie meat cooks: the juices f’alt into the p~n.
they should?
Illu\ keeping the meat drier. Juices tire protected by
A. In s(>rnc areas. the power (\cllIage) to the range ma>
[he rack and stay cooler, thus prcventi ng excessive be low. In these cases.
pr-chcd[ the broil clement t“t)r”
spatter- and smoking.
I () minutes bcli)rc ptdcing broiler pan \vith food in
o\en. [’heck [() \ee il’ you are using the rec(~nlnlendcd
shel 1’ p{}sition. Broi I i’or Iongcs( period t)l’ time
i
ndicatcd i n lhc Broi I i n: Gu idc. TUIJI food” on 1)
once duri n: I>roi I i n:. Y(>11 IIlil!’ rlecd [t) Ino\ c Illc
20 food
tt~ a hiyhcr’ shelf l~o~i[it)l~.
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