GE JSC26GP Owner's manual

Range
—.
Contents
Aluminum Foil 4,18
Shelves 13,23
Anti-Tip Device
3,24 Thermostat Adjustment
22
Appliance Registration
2
Problem Solver
25
CanningTips 9
Safety Instructions 3,4
Care and Cleaning
20-23
%u-fkce Cooking
8-11
Clock/Timer 12
Canning 9
Consumer Services
27
Control Settings 12,8
Energy-Saving Tips
5
Cooking Guide
10,11
Features
6,7 Cookware Tips 10,11
Model and Serial Numbers
2
Toe Space Filler
26
Oven Controls
12-14
Warranty
Back Cover
Oven
12-19
Baking/Baking Guide
14,15
Broiling/Broiling Guide
18, 19
Continuous Cleaning
20
Control Settings 8
Door Removal
21
Light; Bulb Replacement
13,21
Preheating
.5,15 GE Answer Center
a
Roasting/Roasting Guide 16,17 800.626.2000
Model JSC26GP
JSS26GP
GE Appliances

Help us help you...
Read this book carefully.
It is intended to help you operate
and maintain your new range
properly.
Keep it handy for answers to your
questions.
If you don’t understand something
or need more help, write (include
your phone number):
Consumer Affairs
GE Appliances
Appliance Park
Louisville, KY 40225
Write down the model
and serial numbers.
You’ll find them on a label on the
front of the range behind the
storage drawer.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your range. Before sending in this
card, please write these numbers
here:
Model Number
Serial Number
Use these numbers in any
correspondence or service calls
concerning your range.
If you received a
damaged range...
Immediately contact the dealer (or
builder) that sold you the range.
Save time and money.
Before you request service...
Check the Problem Solver in the
back of this book. It lists causes of
minor operating problems that you
can correct yourself.
If you need service...
To obtain service, see the
Consumer Services page in the
back of this book.
We’re proud of our service and
want you to be pleased. If for some
reason you are not happy with the
service you receive, here are three
steps to follow for further help.
FIRST, contact the people who
serviced your appliance. Explain
why you are not pleased. In most
cases, this will solve the problem.
NEXT, if you are still not pleased,
write all the details—including
your phone number—to:
Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville, KY 40225
FINALLY, if your problem is still
not resolved, write:
Major Appliance Consumer
Action Panel
20 North Wacker Drive
Chicago, IL 60606
2

IMPORTANT SAFETY INSTRUCTIONS
Read ail instructions before using this appliance.
When using electrical appliances,
basic safety precautions
should
befollowed, includingthe
following:
● Usethis appliance only for its
intended tiseas described in
thismanual.
● Be sure your appliance is
properly instalkd 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
recommended in this book, All
other servicing should be referred
to a qualified technician.
● Before performing any
service, DISCONNECT THE
RANGE POWER SUPPLY
- AT THE I!K)USEHOLD
WSTRIBUTM)N PANEL
BY REMOVING THE FUSE
OR SWITCHING
OFF THE
CIRCUIT BREAKER.
WARNING–AU ranges
P
,./
Is
1
can tip and
-
injury could
result. To
prevent
accidental
I tipping of the
,
4
74
range, attach it
to the wall or
floor by
installing the
Anti-Tip device supplied, Make
sure the chain fits securely into
the slot in the device.
If you pull the range out from the
wall for any reason, make sure
the device is properly engaged
before you push the range back.
– Please refer to the anti-tip
Ievice information in the back
of this book.
● 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.
● Don’t allow anyone to climb,
stand or hang on the door,
drawer or range top. They
could damage the range and
even tip it over, causing severe
personal injury.
● CAUTION: ITEMS OF
INTEREST TO CHILDREN
SHOULD NOT BE STOREI)
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 wear loose-fitting or
hanging garments while using
the appliance.
Flammable
material could be ignited if
brought in contact with hot
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 heating
elements. Do not use a towel or
other bulky cloth.
● For your safety$ never use
your appliance for warming or
heating the room.
● DO NOT STORE OR USE
COMBUSTIBLE MA~RIALS,
GASOLINE OR OTHER
FLAMMABLE VAPORS AND
LIQUIDS
IN THE VICINITY
OF THIS OR ANY OTHER
APPLIANCE.
● Keep 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.
● Do not use water on grease
fires. Never pick up a flaming
pan.
Smother flaming pan on
surface unit by covering pan
completely with well-fitting lid,
cookie sheet or flat tray. Flaming
grease outside a pan can be put
out by covering with baking soda
or, if available, a multi-purpose
dry chemical or foam-type fire
extinguisher.
● Do not touch heating elements
or interior surface of 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 flammable
materials contact surface units,
areas nearby surface units or any
interior area of the oven; allow
sufficient time for cooling, first.
Potentially hot surfaces include
the cooktop, areas facing the
cooktop, oven vent opening,
surfaces near the opening,
crevices around the oven door,
the edges of the door window and
metal trim parts above the door.
Remember: The inside surface
of the oven may 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.
(continued next page)
3

IMPORTANT SAFETY INSTRUCTIONS (continued)
Oven
● Stand away from range when
opening oven door. Hot air or
steam which escapes can cause
burns to hands, face and/or
eyes.
● Don’t heat unopened food
containers in the oven. Pressure
could build up and the
container could burst, causing
an injury.
● Keep oven vent duct
unobstructed.
● Keep oven free from grease
buildup.
● Place oven shelf in desired
position while oven is cool.
If
shelves must be handled when
hot, do not let pot holder contact
heating units in the oven.
Surface Cooking Units
● Keep an eye on foods being —
fried at HI or MEDIUM HI
* Use proper pan size—This
heat settinm.
appliance is equipped with one or
more surface units
of different
● To avoid the possibility of a
size. Select cookware having flat
burn or electric shock, always
bottoms large enough to cover
be certain that the controls for
the surface unit heating element.
all surface units are at OFF
The use of undersized cookware
position and all coils are cool
will expose a portion of the
before attempting to lift or
heating element to direct contact
remove the unit.
and may result in ignition of
● Don’t immerse or soak
clothing. Proper relationship of
removable surface units. Don%
cookware to burner will also
But them in a dishwasher,
improve efficiency,
a
● When flaming foods are
*Never leave surface units under the hood, turn the fan
unattended at HI heat settings.
Boilover causes smoking and
off. The fan, if operating, may
st)read the flame.
greasy spillovers that may catch ‘
on fire.
● Foods for frying should be as
drv as t)ossible. Frost on frozen
● Be sure drip pans and vent
fo~ds o; moisture on fresh foods
ducts are not covered and are
can cause hot fat to bubble ur)
● Pulling out shelf to the
in place. Their absence during
and over sides of pan. ‘
shelf stop is a convenience in
cooking could damage range
lifting heavy foods. It is also a
parts and wiring.
Q Use little fat for effective —
shallow or deep-fat frying.
precaution against burns from
● Don’t use aluminum foil to
Filling the pan too full of fat can
touching hot surfaces of the
line drip pans or anywhere in
door or oven walls. cause
spillovers when food is
● 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.
* Do not leave paper products!
cooking utensils, or food in the
oven
when not in use. Do not
store flammable materials in the
oven or near the surface units.
the oven except as described in added.
A
this book. Misuse could result in
a shock, fire hazard or damage to
* If a combination of oils or fats
the range.
will be used in frying, stir
together before heating, or as fats
* Only certain types of glass$
melt slowly.
glass/ceramic, earthenware or
other glazed containers are
● Always heat fat slowly, and
suitable for range-top service;
watch as it heats.
others may break because of the
● Use deep fat thermometer
sudden change in temperature.
whenever possible to prevent
(See section on “Surface
Cooking” for suggestions.)
overheating fat beyond the
smoking point.
● To minimize the possibility
of burns, ignition of flammable
materials, and spillage, the
SAm THESE
handle of a container should be
INSTRUCTIONS
4
turned toward the center of the
range without extending over
nearby surface units.
● Always turn surface unit to
OFF before removing
.—
cookware.

Energy-Saving Tips
Surface Cooking
● Use cookware of medium-weight
aluminum, with tight-fitting
covers, and flat bottoms which
completely cover the heated
portion of the surface unit.
● Cook fresh vegetables with a
minimum amount of water in a
covered 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
will keep it cooking.
● Use residual heat with surface
cooking whenever possible. For
example, when cooking eggs in
their shell, bring water and eggs to
boil, then turn knob to OFF
position and cover cookware with
lid to complete the cooking.
● Use correct heat for cooking task:
HI—for rapid boil (if time allows,
—
do not use high heat to start).
MEDIUM HI—quick browning.
MED—s1ow frying.
MEDIUM LO—to finish cooking
most quantities, simmer—double
boiler heat, and special for small
quantities.
LO—to maintain serving
temperature of most foods.
● When boiling water for tea or
coffee, heat only amount needed.
It is not economical to boil a
container full of water for one or
two cups.
Oven Cooking
● Preheat oven only when
necessary. Most foods will cook
satisfactorily without preheating.
If you find preheating is necessary,
listen for the beep, and put food in
oven promptly after the oven is
preheated.
● Always turn oven off before
removing food.
● During baking, avoid frequent
door openings. Keep door open as
short a time as possible if it is
opened.
● Cook complete oven meals
instead of just one food item.
Potatoes, other vegetables and
some desserts will cook together
with a main-dish casserole, meat
loaf, chicken or roast. Choose
foods that cook at the same
temperature and in approximately
the same amount of time.
● Use residual heat in the oven
whenever possible to finish
cooking casseroles, oven meals,
etc. Also add rolls or precooked
desserts to warm oven, using
residual heat to warm them.
5

Features of Your Range
—
JSCMW (Continuous-Clean)
JSS26GP (Standard)
-rm-rim\-I\-r\I\
.

—
Explained
Feature Index
on page
1 Storage Drawer 6
2 Model and Serial Numbers
2
3 Bake Unit (Maybe lifted gently for wiping oven floor.) 14,23
4 Oven Shelves
I
13
5 Broil Unit 18,23
6 Oven Interior Light
21
7 Lift-Up Cooktop
I
21
8 Surface Unit Controls
8
9 Oven Light Switch
13
10 Oven Set Knob
14
11 Chrome-Plated Drip Pans 22,23
12 Anti-Tip Device 3,24
13 Oven Vent Duct (Located under right rear surface unit.)
l–
14 Plug-In Surface Unit (Maybe removed when cleaning under unit.) 22,23
15 Oven Temperature Knob
13, 14
16 Surface Unit “ON” Indicator Light
8
17 Oven Cycling Light
13
18 Clock and Minute Timer
12
19 Automatic Oven Timer
I
14
20 Oven Shelf Supports
13
21 Removable Oven Door
21
22 Broiler Pan and Rack
I
18

Surface Cooking
See Surface Cooking Guide.
Surface Cooking with
Infinite Heat Controls
Your surface units and controls are
designed to give you an infinite
choice of heat settings for surface
unit cooking.
At both OFF and HI positions,
there is a slight niche so control
“clicks” at those positions; “click”
on HI marks the highest setting;
the lowest setting is between the
words LO and OFF. In a quiet
kitchen, you may hear slight
“clicking” sounds during cooking,
indicating heat settings selected are
being maintained.
Switching heats to higher settings
always shows a quicker change
than switching to lower settings.
How to Set the Controls
Step 1: Grasp control knob and
push in.
Step 2: Turn either clockwise or
counterclockwise to desired heat
setting.
Control must be pushed in to set
only from OFF position. When
control is in any position other
than OFF, it maybe rotated
without pushing in.
Be sure you turn control to OFF
when you finish cooking. An
indicator light will glow when
ANY heat on any surface unit is on,
Cooking Guide for
Using Heat Settings
HI—Quick start for cooking; bring
water to boil.
MEDIUM HI (setting halfway
between HI and MED)—Fast fry,
pan broil; maintain fast boil on
large amount of food.
MED—Saute and brown; maintain
slow boil on large amount of food.
MEDIUM LO (setting halfway
between MED and LO)—Steam
rice, cereal; maintain serving
temperature of most foods.
LO—Cook after starting at HI;
cook with little water in covered
pan.
NOTE:
1. At HI, MEDIUM HI, never
leave food unattended.
Boilovers
cause smoking; greasy spillovers
may catch fire.
2. At MEDIUM LO, LO, melt –
chocolate, butter on small unit.
8

Questions & Answers
Q. May I can foods and
preserves on my surface units?
A. Yes, but only use cookware
designed for canning purposes.
Check the manufacturer’s
instructions and recipes for
preserving foods. Be sure canner is
flat-bottomed and fits over the
center of the surface 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 I cover my drip pans
with foil?
A. No. Clean as recommended in
Cleaning Guide.
Q. Can I use special cooking
equipment, like an oriental wok,
on any surface unit?
A. Cookware without flat surfaces
is not recommended. The life of
the surface units can be shortened
and the range top can be damaged
from the high heat needed for this
type of cooking.
Q. Why am I not getting the heat
I need from my surface units
even though I have the knobs on
the right setting?
A. After turning surface units off
and making sure they are cool,
check to make sure that your
plug-
in units are securely fastened into
the surface connection.
Q. Why does my cookware tilt
when I place it on the surface unit?
A. Because the surface unit is not
flat. Make sure that the “feet” on
your surface units are sitting
tightly in the range top indentation
and the drip pan is flat on the range
surface.
Q. Why is the porcelain finish on
my cookware coming off?
A. If you set your surface unit
higher than required for the
cookware material, and let the
cookware sit too long, the
cookware’s finish may smoke,
crack, pop or burn, depending on
the pot or pan. Also, cooking small
amounts of dry food may damage
the cookware’s finish.
Home Canning Tips
Canning should be done on
surface units only.
In surface cooking, the use of pots
extending more than one inch
beyond the edge of the surface
unit’s drip pan is not recommended.
However, when canning with a
water-bath or pressure canner,
large-diameter pots may be used.
This is because boiling water
temperatures (even under pressure)
are not harmful to cooktop surfaces
surrounding the surface units.
HOWEVER, DO NOT USE
LARGE-DIAMETER CANNERS
OR OTHER LARGE-DIAMETER
POTS FOR FRYING OR
BOILING FOODS OTHER
THAN WATER. Most syrup or
sauce mixtures—and all types of
frying+ook at temperatures
much higher than boiling water.
Such temperatures could
eventually harm cooktop surfaces
—
surrounding surface units.
Observe Following Points
in Canning
1. Be sure the canner fits over the
center of the surface unit. If your
range or its location does not allow
the canner to be centered on the
surface unit, use smaller-diameter
pots for good canning results.
2. Flat-bottomed canners must be
used. Do not use canners with
flanged or rippled bottoms (often
found in enamelware) because they
don’t make enough contact with
the surface unit and take too long
to boil water.
RIGHT WRONG
3. When canning, use recipes and
procedures from reputable sources.
Reliable recipes and procedures
are available from the
manufacturer of your canner;
manufacturers of glass jars for
canning, such as Ball and Kerr;
and the United States Department
of Agriculture Extension Service.
4. Remember that canning is a
process that generates large
amounts of steam. To avoid burns
from steam or heat, be careful
when canning.
NOTE: If your house has low
voltage, canning may take longer
than expected, even though
directions have been carefully
followed. The process time will be
shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for
fastest heating of large quantities
of water.
9

Surface Cooking Guide
Control Settings Cookware Tips
2. To conserve the most cooking -
HI—Highest setting. 1. Use medium-or heavy-weight
energy, pans should be flat on the
bottom, have straight sides and
MEDIUM HI—Setting halfway cookware. Aluminum cookware tight fitting lids.
M-atch the size
between HI and MED. conducts heat faster than other of the saucepan to the size of the
MED—Medium setting. metals. Cast iron and coated cast surface unit. A pan that extends
iron cookware are slow to absorb
MEDIUM LO—Setting halfway heat, but generally cooks evenly at more than one inch beyond the
between MED and LO. LO to MED heat settings. Steel edge of the trim ring will trap
heat
causirw discoloration ranging
LO—Lowest setting. pans may cook unevenly if not from blue
t; dark grey on chr~m~
combined with other metals. drip pans.
Food
Cereal
Cornmeal, grits,
oatmeal
Cocoa
Coffee
Eggs
Cooked in shell
Fried sunny-side-up
Fried over easy
Poached
Scrambled or omelets
Fruits
Meats, Poultry
Braised: Pot roasts of
beef, lamb or veal;
pork steaks and
chops
Pan-fried: Tender
chops; thin steaks up
to 3/4-inch; minute
steaks; hamburgers;
franks and sausage;
thin fish fillets
Cookware
Covered
Saucepan
Uncovered
Saucepan
Percolator
Covered
Covered
Skillet
Uncovered
Skillet
Covered
Saucepan
Uncovered
Skillet
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Directions and Settings
to Start Cooking
HI. In covered pan bring
water to boil before adding
cereal.
HI. Stir together water or
milk and cocoa ingredients.
Bring just to a boil.
HI. At first perk, switch
heat to MEDIUM LO.
HI. Cover eggs with cool
water. Cover pan, cook
until steaming.
MEDIUM HI. Meh butter,
add eggs and cover skillet.
HI. Melt butter.
HI. In covered pan bring
water to a boil.
HI. Heat butter until light
golden in color.
HI. In covered pan bring
fruit and water to boil.
HI. Melt fat, then add meat.
Switch to MEDIUM HI to
brown meat. Add water or
other liquid.
HI. Preheat skillet, then
grease lightly.
Directions and Settings to
Complete Cooking
MEDIUM LO or LO, then add
cereal. Finish timing according
to package directions.
MED. Cook 1 or 2 minutes
to completely blend ingredients.
MEDIUM LO to maintain
gentle but steady perk.
MEDIUM LO. Cook only 3 to 4
minutes for soft cooked;
15 minutes for hard cooked.
Continue cooking at MEDIUM
HI until whites are just set,
about 3 to 5 more minutes.
MEDIUM LO, then add eggs.
When bottoms of eggs have just
set, carefully turn over to cook
other side.
MEDIUM LO. Carefully add
eggs. Cook uncovered about 5
minutes at MEDIUM HI.
MED. Add egg mixture.
Cook, stirring to desired
doneness.
MEDIUM LO. Stir occasionally
and check for sticking.
MEDIUM LO. Simmer until
fork tender.
MEDIUM HI or MED. Brown
and cook to desired doneness,
turning over as needed.
Comments
Cereals bubble and expand as
they cook; use large enough
saucepan to prevent boilover.
Milk boils over rapidly.
Watch as boiling point
approaches.
Percolate 8 to 10 minutes for
8 cups, less for fewer cups.
If you do not cover skillet,
baste eggs with fat to cook
tops evenly.
.
Remove cooked eggs with
slotted spoon or pancake
turner.
Eggs continue to set slightly
after cooking. For omelet, do
not stir last few minutes.
When set, fold in half.
‘F~esh fruit: Use 1/4 to 1/2
cup water per pound of fruit.
Dried fruit: Use water as
package directs. Time
depends on whether fruit has
been presoaked. If not, allow
more cooking time.
Meat can be seasoned and
floured before it is browned,
if desired. Liquid variations
for flavor could be wine, fruit
or tomato juice or meat broth.
Timing: Steaks
1 to 2 inches:
1 to 2 hours. Beef Stew: 2 to
3 hours. Pot Roast:
2X to 4
hours.
Pan frying is best for thin
steaks and chops. If rare is
desired, preheat skillet
“
before adding meat.
10

3. Deep Fat Frying. Do not overfill
RIGHT
cookware with fat that may spill
over when adding food.
Fros~y
foods bubble vigorously. Watch
foods frying at high temperatures
and keep range and hood clean
from accumulated grease.
OVER 1“
Food
Fried Chicken
Pan-fried bacon
Sauteed: Less tender
thin steaks (chuck,
round, etc.); liver;
thick or whole fish
Simmered or stewed
meat; chicken;
corned beef; smoked
pork; stewing beef;
tongue; etc.
Melting chocolate,
butter, marshmallow!
—
Pancakes or
French toast
Pasta
Noodles or spaghetti
Pressure Cooking
Puddings, Sauces,
Candies, Frostings
Vegetables
Fresh
Frozen
Sauteed: Onions;
green peppers;
mushrooms: celerv: etc.
. .
— Rice and Grits
Cookware
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Covered
Dutch Oven,
Kettle or
Large
Saucepan
Small
Uncovered
Saucepan.
Use small
surface unit
Skillet or
Griddle
Covered
Large
Kettle or Pot
Pressure
Cooker or
Canner
Uncovered
Saucepan
Covered
Saucepan
Covered
Saucepan
Uncovered
Skillet
Covered
Saucepan
Directions and Settings
to Start Cooking
HI. Melt fat. Switch to
MEDIUM HI to brown chicken.
HI. In cold skillet, arrange
bacon slices. Cook just until
starting to sizzle.
HI. Melt fat. Switch to MED
to brown slowly.
HI. Cover meat with water
and cover pan or kettle.
Cook until steaming.
LO. Allow 10 to 15 minutes
to melt through. Stir to smooth.
MEDIUM HI. Heat skillet 8 to
10 minutes. Grease lightly.
HI. In covered kettle, bring
salted water to a boil, uncover
and add pasta slowly so boiling
does not stop.
HI. Heat until first jiggle is heard.
HI. Bring just to boil.
HI. Measure 1/2 to 1 inch
water in saucepan. Add salt
and prepared vegetable.
In covered saucepan bring
to boil.
HI. Measure water and salt
as above. Add frozen block
of vegetable. In covered
saucepan bring to boil.
HI. In skillet. melt fat.
HI. Bring salted water to a boil.
Directions and Settings to
Comdete Cooking
MEDIUM LO. Cover skillet and
cook until tender. Uncover last
few minutes.
MEDIUM HI. Cook, turning ove
as needed.
MEDIUM LO. Cover and cook
until tender.
MEDIUM LO. Cook until fork
tender. (Water should boil slowly
For very large amounts, medium
heat may be needed.
Cook 2 to 3 minutes per side.
MEDIUM HI. Cook uncovered
until tender. For large amounts,
HI maybe needed to keep water
at rolling boil throughout entire
cooking time.
MEDIUM HI for foods cooking
10 minutes or less. MED for
foods over 10 minutes.
MEDIUM LO. To finish cooking
MED. Cook
1 pound 10 to 30
or more minutes, depending
on tenderness of vegetable.
MEDIUM LO. Cook according
to time on package.
MED. Add vegetable.
Cook until desired
tenderness is reached.
MEDIUM LO. Cover and cook
according to time.
Comments
For crisp, dry chicken, cover
only after switching to MEDIUM
LO for 10 minutes. Uncover and
cook, turning occasionally
for 10 to 20 minutes.
A more attention-free method
is to start and cook at MED.
Meat may be breaded or
marinated in sauce before
frying.
Add salt or other seasoning
before cooking if meat has
not been smoked or
otherwise cured.
When melting marshmallows,
add milk or water.
Thick batter takes slightly
longer time. Turn over
pancakes when bubbles
rise to surface.
Use large enough kettle to
prevent boilover. Pasta
doubles in size when cooked.
Cooker should jiggle 2 to 3
times per minute.
Stir frequently to prevent
sticking.
Uncovered pan requires more
water and longer time.
Break up or stir as needed
while cooking.
Turn over or stir vegetable as
necessary for even browning.
Rice and grits triple in volume
after cooking. Time at LO.
Rice:
1 cup rice and 2 cups
water for 25 minutes.
Grits: 1
CUP grits and 4 CUPS
water for 40 minutes.
11

Automatic Clock and Timer
To Set the Clock
Push the center knob in and turn
the clock hands to the correct time.
(The Minute Timer pointer will
move also; let knob out and turn
the Timer pointer to OFF.)
To Set the Timer
The Timer has been combined with
the range clock. Use it to time all
your precise cooking operations.
You will recognize the Minute
Timer as the pointer which is
different in color and shape than
the clock hands.
To set the Timer, turn the center
knob, without pushing in, until
pointer reaches number of minutes
you wish to time. (Minutes are
marked, up to 60, in the center ring
on the clock.) At the end of the set
time, a buzzer sounds to tell you
time is up. Turn knob, without
pushing in, until pointer reaches
OFF and buzzer stops.
Time Bake Uses
Automatic Timer
Using the Automatic Timer, you
can TIME BAKE with the oven
turning on immediately and
turning off at the Stop Time set, or
you can set both DELAY START
and STOP TIME dials to
automatically start and stop oven
at a later 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 in the baking
section of this book.
Questions and Answers -
Q. How can I use the Minute
Timer to make the surface
cooking easier?
A. The Minute Timer will help you
time total cooking, which includes
time to boil food and change
temperatures. Do not judge cooking
time by visible steam only. Food
will cook in covered containers even
though you can’t see any steam.
Q. Must the Clock be set on
correct time of day when I wish
to use the Automatic Timer for
baking?
A. Yes, if you wish to set the
DELAY START or STOP TIME
dials to turn on and off at set times
during timed functions.
Q. Can I use the Minute Timer
during oven cooking?
A. The Minute Timer can be used
during any cooking function. The
Automatic Timers (DELAY START
and STOP TIME dials) are used –
with TIME BAKE function only.
Q. Can I change the clock while
Time Cooking in 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 the time.
.

Using Your Oven
Before Using Your Oven
1. Look at the control. Be sure you
understand how to set it properly.
2. Check oven interior. Look at
the shelves. Take a practice run at
removing and replacing them
properly to give sure, sturdy
support.
3. Read over information and tips
that follow.
4. Keep this book handy so you
can refer to it, especially during
the first weeks of using your range.
Oven Temperature
Control
The OVEN TEMP knob is located
on the control panel on the front of
the range (see page 6).
Simply turn the knob to the desired
cooking temperatures, which are
marked in
25”F. increments on the
dial. OVEN TEMP maintains the
temperature you set, from WARM
(150”F.) to BROIL (550°F.).
The Oven Cycling Light glows
until the oven reaches your
selected temperature, then goes off
and on with the oven unit(s) during
cooking.
Oven Shelves
The shelves are designed with stop-
locks so when placed correctly on
the shelf supports, they will stop
before coming completely out of
the oven and will not tilt when you
are removing food from them or
placing food on them.
When placing cookware on a shelf,
pull the shelf out to the “stop”
position. Place the cookware on
the shelf, then slide the shelf back
into the oven. This will eliminate
reaching into the hot oven.
To remove the shelves from the
oven, pull them toward you, tilt
front end upward and pull them
out.
To replace, place shelf on shelf
support with stop-locks (curved
extension of shelf) facing up and
toward rear of oven. Tilt up front
and push shelf toward back of
oven until it goes past “stop” on
oven wall. Then lower front of
shelf and push it all the way back.
Shelf Positions
Each oven has four shelf supports-
A (bottom), B, C and D (top).
Shelf positions for cooking are
suggested on Baking and Roastin{
pages.
Oven Light
Use the switch on the control panel
to turn the light on and off.
LI
13

Baking
When cooking a food for the first
time in your new oven, use time
given on recipes as a guide. Oven
thermostats, over a period of years,
may “drift” from the factory
setting and differences in timing
between an old and a new oven of
5 to 10 minutes are not unusual
and you may be inclined to think
that the new oven is not performing
correctly. However, your new oven
has been set correctly at the factory
and is more apt to be accurate than
the oven it replaced.
How to Set Your Range
for Baking
Step 1: Place food in oven, being
certain to leave about 1 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 Guide.
Step 3: Check food for doneness at
minimum time on recipe. Cook
longer if necessary. Switch off heat
and remove foods.
How to Time Bake
The automatic oven timer controls
are designed to turn the oven on
or off automatically at specific
times that you set. Examples of
Immediate 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 a preset stop time) will
be described.
How to Set Immediate
Start and Automatic Stop
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 a later time
automatically. Remember, foods
continue cooking after controls
are off.
Step 1: To set Stop Time, push in
knob on STOP TIME dial and turn
pointer to time you want oven to
turn off; for example
6:00. The
DELAY START dial should beat
the same position as the time of
day on clock.
Step 2: Turn OVEN SET knob to
TIME BAKE. Turn OVEN TEMP
knob to oven temperature, for
example
250”F. The oven will start
immediately and will stop at the
time you have set.
How to Set Delay Start
and Stop
Delay Start and Stop is setting the
oven timer to turn the oven on and
off automatically at a later time
than the present time of day.
—
Step 2: To set Stop Time, push in
knob on STOP TIME 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 TIME dial
must be later than time shown on
range clock and DELAY START
dial.
Step 3: Turn OVEN SET knob to
TIME BAKE. Turn OVEN TEMP
knob to 250°F. 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.
—
OVEN INDICATOR LIGHT(s) at
TIME BAKE setting may work
differently than they do at BAKE
setting. Carefully recheck the steps
given above. If all operations are
done as explained, oven will
operate as it should.
Caution: We strongly recommend
that you wait no longer than one
hour before cooking meats and
poultry. Never let any food sit in
the oven for more than 2 hours
before cooking starts. Room
temperature is ideal for the
growth of harmful bacteria. Be
sure the oven light is off because
heat from the bulb will speed
bacteria growth.
Step 1: To set start time, push in
knob on DELAY START dial and
turn pointer to time you want oven
to turn on, for example
3:30.
—
14

Baking Guide
-1. Aluminum pans conduct heat
~ickly. For most conventional
rmking, light, shiny finishes
generally give best results because
they help prevent overbrowning.
For best browning results, we
recommend dull bottom surfaces
for cake pans and pie plates.
2. Dark or non-shiny finishes and
glass cookware generally absorb
heat, which may result in dry, crisp
crusts. Reduce oven heat
25”F. if
lighter crusts are desired. Rapid
browning of some foods can be
achieved by preheating cast-iron
cookware.
3. Preheating the oven is not always
cook longer than 30 to 40 minutes.
For foods with short cooking times,
preheating gives best appearance
and crispness. Although preheating
is not necessary with meats, it is
preferred for baked goods.
4. To prevent uneven heating and to
save energy, open the oven door as
little as possible in checking food.
necessary, especially for foods that
Cookware
Shiny Cookie Sheet
Shiny Metal Pan with
satin-finish bottom
Cast-iron or Glass Pan
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Muffin Pans
Deep Glass or Cast-iron Cups
Shelf
Position
Time,
Minutes
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
30-55
10-15
45-60
Oven
Temperature
400°-4750
350°-4000
400°-4500
350°
400°-4250
375°
350°-3750
375°-4250
375°-4250
350°-3750
325°-375”
375°-4000
325°-3500
Food
Comments
Bread
Biscuits (X-in. thick)
B, C
B
B
B
:
B
B
B
B
Canned, refrigerated biscuits take 2 to
4 minutes less time.
Coffee cake
Corn bread or
mut%ns
Gingerbread Preheat cast-iron pan for crisp crust.
Muffins
Popovers
Decrease about 5 minutes for muffin
mix, or bake at
450°F. for 25 minutes,
then at 350”F. for 10 to 15 minutes.
Quick loaf bread
Yeast bread (2 loaves) Metal or Glass Loaf Pans Metal or Glass Loaf Pans
Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin Pans
Dark metal or glass give deepest
browning.
Plain rolls
Sweet rolls For thin rolls, Shelf B maybe used.
For thin rolls, Shelf B maybe used.
Cakes
- (without shortening)
\ngel food
Jelly roll
Sponge
Aluminum Tube Pan
Metal Jelly Roll Pan
Metal or Ceramic Pan
A
B
Two-piece pan is convenient.
Line pan with waxed paper.
Cakes
Bundt cakes
Cupcakes
Fruitcakes
Metal or Ceramic Pan
Shiny Metal Muffin Pans
Metal or Glass Loaf or Tube Pan
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Pan with
satin-finish bottom
Metal or Glass Loaf Pans
A, B
ABB
B
B
B
325°-3500
350°-3750
275°-3000
350°-3750
350°-3750
350°
45-65
20-25
2-4 hrs.
20-35
25-30
40-60
Paper liners produce moister crusts.
Use 300°F. and Shelf B for small or
individual cakes.
If baking four layers, use shelves
B and D.
Layer
Layer, chocolate
Loaf
Cookies
Brownies
Drop
Refrigerator
Rolled or sliced
Other Desserts
Baked apples
Custard
Metal or Glass Pans
Cookie Sheet
Cookie Sheet
Cookie Sheet
Glass or Metal Pans
Glass Custard Cups or Casserole
(set in pan of hot water)
Glass Custard Cups or Casserole
Foil Pan on Cookie Sheet
Spread to crust edges
Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
Glass or Satin-finish Metal Pan
Set on Oven Shelf
Glass or Metal Pan
Glass Pan
B, C
B, C
B, C
B, C
325°-3500
350°-4000
400°-4250
375°-4000
25-35
10-20
6-12
7-12
Bar cookies from mix use same time.
Use Shelf C and increase temp. 25°F.
to 50”F. for more browning.
B, C
B
B
B, C
B
B
B
B, C
B, C
B
350°-4000
300°-3500
325°
400°-4250
325°-3500
400°-4250
400°-4250
450°
325°-4000
325°-3750
300°-3500
30-60
30-60
50-90
45-70
15-25
45-60
40-60
12-15
60-90
30-60
30-75
Reduce temp. to 300°F. for large
custard.
Cook bread or rice pudding with
custard base 80 to 90 minutes.
Puddings, rice
and custard
Pies
Frozen
Meringue
For large pies use 400”F. and more time.
To quickly brown meringue,
use 400”F. for 9 to 11 minutes.
Custard fillings require lower
temperature, longer time.
One crust
Two crust
Pastry shell
Miscellaneous
—
Baked potatoes
;calloped dishes
Souffles
Increase time for larger amount or
size.
15
.—.

Roasting
Roasting is cooking by dry heat.
Tender meat or poultry can be
roasted uncovered in your oven.
Roasting temperatures, which
should be low and steady, keep
spattering to a minimum. When
roasting, it is not necessary to
sear, baste, cover or add water
to your meat.
Roasting is easy; just follow these
steps:
Step 4: Most meats continue to
Step 1: Check weight of meat, and cook slightly while standing after
being removed from the oven.
place it, fat-side-up, on roasting Standing time recommended for
rack in a shallow pan. (Broiler pan roasts is 10 to 20 minutes. This
Questions and Answers -
Q. Is it necessary to check for
doneness with a meat
thermometer?
A. Checking the finished internal
temperature at the completion of
cooking time is recommended.
Temperatures are shown in
Roasting Guide. For roasts over
8
pounds, cooked at 300°F. with
reduced time, check with
thermometer at half-hour intervals
after half the time has passed.
Q. Why is my roast crumbling
with rack is a good pan for this.)
Do not cover. Do not stuff poultry allows roasts to firm up and makes
them easier to carve. Internal when I try to carve it?
until just before roasting. Use a temperature will rise about 5° A. Roasts are easier to slice if
meat thermometer for more
to 10”F.; to compensate for
allowed to cool 10 to 20 minutes
accurate doneness (do not place
thermometer in stuffing) or refer to
the Roasting Guide for approximate
cooking times. Line broiler pan
with aluminum foil when using
pan for marinating, cooking with
fruits, cooking heavily-cured
meats, or for basting food during
cooking. Avoid spilling these
materials on oven liner or door.
Step 2: Place in oven on shelf in
A or B position. No preheating is
necessary.
Step 3: Turn OVEN SET knob to
BAKE. Turn OVEN TEMP knob
to
325”F. Small poultry maybe
cooked at
350”F. for best
browning. (You may hear a slight
clicking sound, indicating the oven
is working properly.)
temperature inc;ease, if desired,
remove the roast from the oven
when roast’s internal temperature
is 5° to 10”F. less than temperature
shown in the Roasting Guide.
Remember that food will continue
to cook in the hot oven and
therefore should be removed when
the desired internal temperature
has been reached.
For Frozen Roasts
● Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 10 to 25
minutes additional time per pound
(10 minutes additional time per
pound for roasts under 5 pounds,
more time for larger roasts).
● Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions given
on package label.
after removing from oven. Be sure
to cut across the grain of the meat.
Q. Do I need to preheat my
oven each time I cook a roast
or poultry?
A. It is rarely necessary to preheat
your oven; only for very small
roasts, which cook a short length –
of time.
Q. When buying a roast, are
there any special tips that would
help me cook it more evenly?
A. Yes. Buy a roast as even in
thickness as possible, or buy rolled
roasts.
Q. Can I seal the sides of my foil
“tent” when roasting a turkey?
A. Sealing the foil will steam the
meat. Leaving it unsealed allows
the air to circulate and brown the
meat.
.—
16

Roasting Guide
1. Position oven shelf at B for 3. Remove fat and drippings as
5. Frozen roasts can be
mall-size roasts (3 to 7 pounds)
necessary. Baste as desired.
conventionally roasted by adding
and at A for larger roasts. 4. Standing time recommended
10 to 25 minutes additional time
just before roasting. Us& mea~
thermometer for more accurate
doneness. (Do not place
thermometer in stuffing.)
2. Place meat fat-side-up, or poultry for roasts
i: 10 to 20 minutes. This
per pound to times given in guide
breast-side-up, on broiler pan or
allows roasts to firm up and makes for refrigerated roasts. (10 minutes
other shallow pan with trivet. Do them easier to carve. Internal additional time per pound for
not cover. Do not stuff ~oultrv until
temperature will rise about 5° to roasts under 5 pounds, more time
10° F.; to compensate for
for larger roasts.) Defrost poultry
temperature increase, if desired,
before roasting.
remove the roast from oven when
the roast’s internal temperature is
5° to 10”F. less than temperature
shown in the Roasting Guide.
Type
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder. leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
—
Ham, raw
*For boneless rolled roasts over 6
inches thick, add 5 to 10 minutes per
pound to times given above.
Poultry
Chicken or Duck
Chicken pieces
Turkey
Oven
remperaturc
325°
325°
325°
325°
325°
325°
325°
350°
325°
I
Approximate Roasting Time
Doneness in Minutes ~er Pound
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
T
O Warm:
Well Done:
Well Done:
Well Done:
Well Done:
3 to 5 lbs. 6 to 8 lbs.
24-33 18-22
35-39 22-29
40-45 30-35
21-25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
35-45 30-40
17-20 minutes per pound (any weight)
Under 10 lbs.
10 to 15 lbs.
20-30
17-20
3 to 5 lbs. Over 5
Ibs.
35-40 30-35
35-40
10 to 15 lbs.
Over 15 lbs.
18-25 15-20
Internal
Temperature “F.
140”-150°
150°-1600
170°-1850
140°-1500
150°-1600
170°-1850
170°-1800
170°-1800
115°-1250
170°
185°-190”
185°-1900
In tbigb:
185°-1900
—
17

Broiling
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 a minimum.
Step 1: If meat has fat or gristle
near edge, cut vertical slashes
through both about 2“ apart. If
desired, fat may be trimmed,
leaving layer about 1/8” thick.
Step 2: Place meat on broiler rack
in broiler pan which comes with
range. Always use rack so fat drips
into broiler pan; otherwise juices
may become hot enough to
catch fire.
Step 3: Position shelf on
recommended shelf position as
suggested in Broiling Guide. Most
broiling is done on C position.
Step 4: Leave door open to
the broil stop position (except
when broiling chicken). The door
stays open by itself, yet proper
temperature is maintained in
the oven.
Step 5: Touch OVEN SET knob to
BROIL. Turn OVEN TEMP knob
to BROIL. Preheating units is not
necessary. (See notes in Broiling
Guide.)
Step 6: Turn food only once during
cooking. Time foods for first side
per Broiling Guide.
Turn food, then use times given for
second side as a guide to preferred
doneness. (Where two thicknesses
and times are given together, use
first times given for thinnest food.)
Step 7: Turn OVEN SET and
TEMP knobs to OFF. Serve food
immediately, and leave pan outside
oven to cool during meal for
easiest cleaning.
Use of Aluminum Foil
You can use aluminum foil to line
your broiler pan and broiler rack.
However, you must mold the foil
tightly to the rack and cut slits in
it just like the rack.
Without the slits, the foil will
prevent fat and meat juices from
draining to the broiler pan. The
juices could become hot enough to
catch on fire. If you do not cut the
slits, you are frying, not broiling.
Questions & Answers –
Q. Why should I leave the door
closed when broiling chicken?
A. Chicken is the only food
recommended for closed-door
broiling. This is because chicken
is relatively thicker than other
foods you broil. Closing the door
holds more heat in the oven which
allows chicken to cook evenly
throughout.
Q. When broiling, is it necessary
to always use a rack in the pan?
A. Yes. Using the rack suspends
the meat over the pan. As the meat
cooks, the juices fall into the pan,
thus keeping meat drier. Juices are
protected by the rack and stay
cooler, thus preventing excessive
spatter and smoking.
Q. Should I salt the meat before
broiling?
A. No. Salt draws out the juices
and allows them to evaporate.
Always salt after cooking. Turn
.
meat with tongs; piercing meat
with a fork also allows juices to —
escape. When broiling poultry or
fish, brush each side often
with butter.
Q. Why are my meats not turning
out as brown as they should?
A. In some areas, the power
(voltage) to the range maybe low.
In these cases, preheat the broil
unit for 10 minutes before placing
broiler pan with food in oven.
Check to see if you are using the
recommended shelf position. Broil
for longest period of time indicated
in the Broiling Guide. Turn food
only once during broiling.
Q. Do I need to grease my broiler
rack to prevent meat from
sticking?
A. No. The broiler rack is designed
to reflect broiler heat, thus keeping
the surface cool enough to prevent
meat from sticking to the surface.
However, spraying the broiler rack
lightly with a vegetable cooking
spray before cooking will make
cleanup easier.
—
18

Broiling Guide
‘-%-oiling
~. Always use broiler pan and rack
that comes with your oven. It is
designed to minimize smoking and
spattering by trapping juices in the
shielded lower part of the pan.
2. Oven door should be open to the
broil stop position for all food
except chicken.
3. For steaks and chops, slash fat
evenly around outside edges of
meat. To slash, cut crosswise
Food
Bacon
Ground Beef
Well Done
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
– Chicken (450°)
Bakery Products
Bread (Toast) or
ToasterPastries
English Muffins
Lohster Tails
Fish
Ham Slices (450°)
(precooked)
Pork Chops
Well Done
Lamh Chops
Medium
Well Done
Medium
Well Done
Wieners andsimilar
precookedsausages,
bratwurst
through outer fat surface just to the
edge of the meat. Use tongs to turn
meat over to prevent piercing meat
and losing juices.
4. If desired, marinate meats or
chicken before broiling, or brush
with barbecue sauce last 5 to 10
minutes only.
5. When arranging food on pan, do
not let fatty edges hang over sides,
which could soil oven with
fat drippings.
6. Broiler does not need to be
preheated. However, for very thin
foods, or to increase browning,
preheat if desired.
7. Frozen steaks can be
conventionally broiled by
positioning the oven shelf at
next lowest shelf position and
increasing cooking time given in
this guide 1’/2 times per side.
Quantity andlor Shelf First Side Second Side
Thickness
Position
Time, Minutes Time, Minutes Comments
1/2 lb. (about 8
c
4’/2 4’/2
Arrange in single layer.
thin slices)
1 lb. (4 patties)
1/2 to 3/4
in. thick c
10
7
1 inch thick c
6 5
(1 to 1 ‘/z Ibs.)
c 8 6
c
12 11
1’/2 in. thick c
10
7-8
(2 to 2’/2 lbs.)
c 15 14-16
c
25 20-25
1 whole A35 10-15
(2 to 2’/2 Ibs.),
split lengthwise
Space evenly.
Up to 8 patties take about same time.
Steaks less than 1 inch thick cook
through before browning.
Pan frying
is recommended. Slash fat.
Reduce time about 5 to 10 minutes
per
side for cut-up chicken. Brush each side
with melted butter. Broil skin-side-down
first and broil with door closed.
2 to 4 slices c
1 ‘12-2
1/2 Space evenly. Place English muffins
1 pkg. (2) cut-side-up and brush with butter, if
2 (split)
c 3-4 desired.
2-4
B13-16
Do not
Cut through back of shell, spread open.
(6 to 8 oz. each) turn over Brusb
with melted butter before
broiling and after half of broiling time.
l-lb. fillets 1/4 to c 5
5
Handle and turn very carefully. Brush
1/2 in. thick
with lemon butter before and during
cooking, if desired. Preheat broiler to
increase browning.
1 in. thick
B
8
8 Increase time 5 to 10 minutes per side
for 1’/2 inch thick or home cured ham.
2 (1/2 inch)
2(1 in. thick),
about 1 lb.
2(1 inch thick),
about 10 to
12 oz.
2 (1 ‘/2 inch thick),
about 1 lb.
c
B
c
c
c
B
10
13
10
12
14
17
10
13
9
10
12
12-14
Slash fat,
Slash fat.
l-lb. pkg. (10) c
6
1-2 If desired, split sausages in half
lengthwise; cut into 5-to 6-inch pieces.
19

Care and Cleaning
(See Cleaning Guide)
—
Special Care of
C&tinuous-Cleaning
Oven Interior
(on models so equipped)
The Continuous-Cleaning oven
cleans itself while cooking. The
inside of the oven—top, sides and
back—is finished with a special
coating which cannot be cleaned
in the usual manner with soap,
detergents, steel wool pads,
commercial oven cleaners, coarse
abrasive pads or coarse brushes.
Use of such cleaners and/or the use
of oven sprays will cause
permanent damage.
The special coating is a porous
ceramic material which is dark in
color and feels slightly rough to
the touch. If magnified, the surface
would appear as peaks, valleys and
sub-surface “tunnels.” This rough
finish tends to prevent grease
spatters from forming little beads
or droplets which run down the
side walls of a hard-surface oven
liner leaving unsightly streaks that
require hand cleaning. Instead,
when spatter hits the porous finish,
it is dispersed and is partially
absorbed. This spreading action
increases the exposure of oven
soil to heated air, and makes it
somewhat less noticeable.
Soil may not disappear completely
and at some time after extended
usage, stains may appear which
cannot be removed.
The special coating works best
on small amounts of spatter. It
does not work well with larger
spills, especially sugars, egg or
dairy mixtures.
The special coating is not used
on oven shelves. Shelves should
be cleaned outside the oven to
avoid damage to the special
coating inside the oven.
20
To Clean the Continuous-
Cleaning Oven:
1. Let range parts cool before
handling. We recommend rubber
gloves be worn when cleaning.
2. Remove shelves and cookware.
3. Soil visibility maybe reduced
by operating the oven at 400°F.
Close the door and turn OVEN
CONTROL knob to 400”F. Time
for at least 4 hours. Repeated
cycles may be necessary before
improvement in appearance is
apparent.
REMEMBER : DURING THE
OPERATION OF THE OVEN, THE DOOR,
WINDOW AND OTHER RANGE
SURFACES WILL GET HOT ENOUGH TO
CAUSE BURNS. Do NOT TOUCH. LET
THE RANGE COOL BEFORE REPLACING
OVEN SHELVES.
4. If a spillover or heavy soiling
occurs on the porous surface, as
soon as the oven has cooled,
remove as much of the soil as
possible using a small amount of
water and a stiff- bristle nylon
brush. Use water sparingly and
change it frequently, keeping it as
clean as possible, and be sure to
blot it up with paper towels, cloth,
or sponges. Do not rub or scrub
with paper towels, cloths or
sponges, since they will leave
unsightly lint on the oven finish. If
water leaves a white ring on the
finish as it dries, apply water again
and blot it with a clean sponge,
starting at the edge of the ring and
working toward the center.
Do not use soap, detergent, steel
wool pads, commercial oven
cleaner, silicone oven sprays,
coarse pads or coarse brushes
on the porous surface. These
products
will spot, clog and mar
the porous surface and reduce
its ability to work.
Do not scrape the porous
surface with a knife or
spatula—
they could permanently damage it.
Porcelain Oven Interior
(on models so equipped)
With proper care, the porcelain
enamel finish on the inside of the
oven—top, bottom, sides, back and
inside of the door—will stay
new-
looking for years.
Let range cool before cleaning. We
recommend that you wear rubber
gloves when cleaning the range.
Soap and water will normally
do the job. Heavy spattering or
spillovers may require cleaning
with a mild abrasive cleanser.
Soapy, wet metal pads may also be
used. Do not allow food spills with
a high sugar or acid content (such
as milk, tomatoes, sauerkraut, fruit
juices or pie filling) to remain on
the surface. They may cause a dull
spot even after cleaning.
Household ammonia may make the
cleaning job easier. Place 1/2 cup in
a shallow glass or pottery container
in a cold oven overnight. The
ammonia futnes will help loosen
the burned-on grease and food.
If necessary, you may use a
commercial oven cleaner. Follow
package directions.
Cautions about using
spray-on oven cleaners:
“ Do not spray on the electrical
controls and switches because it
could cause a short circuit and
result in sparking or fire.
● Do not allow a film from the
cleaner to build up on the
temperature sensor—it could cause
the oven to heat improperly. (The
sensor is located at-the-top-of the
oven.) Carefully wipe the sensor
clean after each oven cleaning,
being careful not to move the
sensor as a change in its position
could affect how the oven bakes.
● Do not spray any oven cleaner
on the oven door, handles or any
exterior surface of the oven, wood
or painted surfaces. The cleaner —
can damage
tliese surfaces.
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