GE JSP26 User manual

Electric Range
1
I
I
safety instructions ...........3-5
knti.Tip Device ......................................3, 32
operating Instructions, Tips
Aluminum Foil ...........................5, 16,20,22
Features .......................................................6, 7
Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14-27
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. 15-17
Broiling, Broiling Guide ...................22, 23
Control, Clock and Timer ................12, 13
Fan.............l4, 15, 17, 18,20,22,25,26
Light; Bulb Replacement.................l4, 31
Oven Vent. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ........4
Roasting, Roasting Guide ...............2O, 21
Self-Cleaning instructions..............24-27
Timed Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17, 18
SurfaceControls.....................................8-11
ControlSettings.....................................8,9
CooktopComparison................................8
Cookware Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Home Canning Tips. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Care and cleaning ...................28-31
Cooktop........................................................29, 31
Control Panel and Knobs .................................28
Lift4Xf Oven Door...............................................3O
Self-Cleaning Instructions .................24-27
Shelves ..................................................................3 1
Surface Units and Drip
Pans...........................29
Problem Solver.......................33, 34
Thermostat Adjustment–
Do It Yourself . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
More questions ?...call
GE Answer Center” 800.626.2000
Consumer Services ..................35
ApplianceRegistration.................................2
Important Phone Numbers ......................35
Model and Serial Number Location ..........2
RemovalofPackagingTape........................2
Warranty........................................BackCover
Models: JSP26
GE Appliances
JSP31
164D2966P044

HELP US HELP YOU...
Before using your range, read this Write down the model and serial
guide carefully. numbers.
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
How to Remove Packaging Tape
To assure no damage is done to the finish of the
product, the safest way to remove the packaging tape
adhesive on new appliances is an application of a
household liquid dishwashing detergent, mineral oil
or cooking oil. Apply with a soft cloth and allow to
soak. Wipe dry and then apply an appliance polish to
thoroughly clean and protect the surface.
NOTE: The plastic tape must be removed from the
chrome trim on range parts. It cannot be removed if
it is baked on.
You’ll find them on a label 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 guide.
It lists causes of minor operating problems that you –
can correct yourself.
IF’ YOU NEED SERVICE...
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 still not resolved, write:
Major Appliance Consumer Action Panel
20 North Wacker Drive
Chicago, IL 60606
2
—

monoxide during the cleaning cycle. Exposure
on them
can be minimized by venting with an open
damage
window or using a ventilation fan or hood.
sever” persona~ 1:
● Tel ‘ “ “ “
When using electrical appliances, basic safety
or any part of the range. -
precautions should be followed, including the
● Never leave the oven door open when you are
following:
not watching the range.
● Use this appliance only for its intended use
o Always keep combustible wall coverings,
as described in this guide.
curtains or drapes a safe distance from your
● Be sure your appliance is properly installed range.
—
and grounded by a qualified technician in
● Always keep dishtowels, dish cloths7 pot
accordance with the provided installation
holders and other linens a safe distance
instructions.
from your range.
~ Do not attempt to repair or rmke anv
* Alwavs keen wooden and dastic utensils
part of your
Fange tile
.recommel
AWARNING––
CHILD]
I
.s
P A RlhTl

FLAMMABLE VA”-”” ““n “
THF VT(YNWT’V Cl
APF
)TFIER
&&e”burns to hands, face and/or @yes.-
U’UKti AIYIJ LIQUIDS ~
~ , ,~~,.~~ , OF THIS OR ANY OTHER
● Do not heat unopened food containers.
2LIANCE.
Pressure could build up and the container
. -- -
● Keep the hood and grease filters clean to
could burst, causing an injury.
maintain good venting and to avoid grease fires,
* Keep the oven vent duct unobstructed.
* Do not let cooking grease or other flammable
* Keep the oven free from grease buildup.
materials accumulate in or near the range.
● Place the oven shelf in the desired position
*
e
● Do not use water on grease fires.
while the oven is cool. If the shelves must be
1.
Never pick up a flaming pan.
handled when hot, do not let a pot holder contact
Turn the controls off, Smother a the heating elements in the oven.
flaming pan on a surface unit by covering
the
Q Pulling out the shelf to the shelf stop is a
pan completely with a well-fitting lid, cookie
convenience in lifting heavy foods. It is also
sheet or flat tray. Use a multi-purpose dry
a precaution against burns from touching hot
chemical or foam-type fire extinguisher.
surfaces of the door or oven walls.
Flaming grease outside a pan can be put out
by covering it with baking soda or, if available,
● After broiling, always take the broiler pan out
by using a multi-pu~ose dry chemicaI or foam-
of’ the range and clean it. Leftover grease in the
broiler pan can catch on fire next time you use
type fire extinguisher.
the pm.
Flame in the oven can be smothered completely
by closing the oven door and turning the oven off
● When using cooking or roasting bags in the
oven, follow the manufacturer’s directions.
or by using a multi-purpose dry chemical or foam-
type fire extinguisher.
* Do not use your oven to dry newspapers.
If overheated, they can catch fire.
● Do not touch the surface units, the heating
elements or the interior surface of the oven.
● Do not leave paper products, cooking utensils
These surfaces may be hot enough to burn even
or food in the oven when not in use. Do not
though they are dark in color. During and after store flammable materials in an oven or near the
use, do not touch, or
let clothing or other surface units.
flammable materials contact the surface units, the
● Never leave jars or cans of fat dripping on or
areas nearby the surface units or any interior area
near your range.
of the oven; allow sufficient time for cooling first.
Potentially hot surfaces include the cooktop, areas
facing the cooktop, oven vent opening, surfaces
Self-Cleaning Oven
near the opening, crevices around the oven door, * Do not clean the door gasket. The door gasket
the edges of the door window and
metaI trim parts
is essential for a good seal. Care should be taken
above the door. not to rub, damage or move the gasket.
Remember: The inside surface of the oven may
● Clean only parts listed in this Use and
be hot when the door is opened.
Care Guide.
● When cooking pork, follow the directions * Do not use oven cleaners. No commercial
exactly and always cook the meat to an internal oven cleaner or oven liner protective coating
temperature of at least 170°F. This assures that, in of any kind should be used in or around any –
the remote possibility that trichina may be present part of the oven. Reside from oven cleaners will
in the meat, it will be killed and the meat will
be
damage the inside of the oven when the self-clean
safe to eat. cycle is used.

-.
● Do not use aluminum foil to line oven hottmnss
* To minimize the possibility of burns? ignition
except as suggested in this guide. Improper
of flammable materials and spillage, the handle
installation of aluminum foil may
result in a risk
of a container should be turned toward the center
of electric shock or fire.
of the range without extending over nearby
● Be sure to wipe up excess spillage before surface units.
starting the se!f-cleaning operation.
*Always turn the surface imits to otl before
~ Before self-cleaning the oven, remove the
removing cookware.
broiler pan, rack and other cookware.
● Keep an eye on foods being fried at high or
● If the self-cleaning mode malfunctions, turn the medium high heat.
oven off and disconnect the power supply. Have
● To avoid the possibility of a burn or electric
it serviced by a qualified technician.
shock, always be certain that the controls for
all surface units are at the i-i f’position and
Surface Cooking Units
all coils are cool before attempting to lift or
remove a unit.
* U-se proper pan size—Select cookware. having
● Do not immerse or soak the removable surface
,
flat bottoms large enough to cover the surface unit
units. Do not put them in a dishwasher. Do not
hea~ing tilemwt, The use of undersized cookware
clean the surface units in the oven.
will expose a pofiion of the surface unit to direct
contact and may result in ignition of clothing.
* Never try to move a pan of hot fat, especially
Proper relationship of the cookware to the surface a deep fat fryer. Wait until the fat is cool,
unit will also improve efficiency.
● When flaming foods are under the hood, turn
● Never leave the surface units unattended at the fan off. The fan, if operating, may spread
r
~
high heat settings. Boilovers cause smoking and
the flame.
w
greasy spillovers that may catch on fire.
● Foods for frying shodd be as dry as possible.
w
* Be sure the drip pans and vent ducts are not
Frost on ~
‘.,
covered and are in]
cooking could damage range parts and wiring.
-
SIWS 01 11’W PtU1.
c Do not use aluminum foil to line the drip pans
@ Use little
n.. –.+ . r.!
or anywhere in the oven except as described in
this guide. Misuse could result in a shock, fire
hazard or damage to the range.
s If a combination
● Never clean the cooktop suri%ce when it
i
is hot. Some cleaners produce noxious fumes
melt slowly.
and wet cloths could cause steam burns if used
* Always heat fat slowly, and watch as it heats.
fro;en Foods or moisture & f~sh
9“
place. Their absence during
rooas can cause hot fat to bubble up and over the
$
- ! J . .r L1- . . . . . .
g
i fat for effective shallow or deep-fat
mymg. rilling the pan too fi,dl of fat can cause tie
o
spillovers when food is added.
s
m
1 d’ oils or fats will be used
in frying, stir together before heating, or as fats
. . , *
c Never leave .iars or cans of fat drippings
on or near your range.
the smol
● Only certain types of @ass, gkwsdcerarnic,
earthenware or other glaz(
suitable for cookto~ service; othe
because of

FEATURES OF YOUR RANGE
Models
JSP26
JSP31
—
—
6

Feature Index
1 Storage Drawer
2 Model and Serial Numbers
3 Bake Element
4 Broil Element
5 Oven Interior Light
6 Surface Unit Controls
7 Lift-Up Cooktop
Support rod holds it up to simplify
cleaning underneath.
8 Dri~ Pans
9 Plug-In Surface Units
10 Oven Light Switch
Lets you turn interior oven light on and off.
11 Oven Vent (located under right rear surface unit)
12 Anti-Tip Device
13 Oven Control, Clock and Timer
14 Surface Unit “ON” Indicator Light
15 Automatic Oven Light Switch
16 Oven Shelf Supports
Shelf position for cooking are suggested in the
Baking, Roasting and Broiling sections.
17 Oven Shelves with Stop-Locks
18 Lift-Off Oven Door with Broil Stop Position
19 Oven Door Gasket
20 Broiler Pan and Rack
Do not clean in the self-cleaning oven.
Explained
on page
3.30
2
24
22,24
14,31
5,8,28
29
5,28
3-5,
8-11,28
14
4,29
3,32
8,9, 12, 13,
19,28
9
14
4, 14, 15
4, 14, 15,
26,31
3,4,22
24,30
4,24,30
4,5,22-24,
31
7

HOW DOES THIS COOKTOP COMPARE
TO YOUR OLD ONE?
Your 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 times, depend upon the type of burner or
types of electric cooktops, you will notice some surface unit you have.
differences when you use electric coils.
The following chart will help You to understand the
differences b;tween electric’c;il surface units and any
other type of cooktop you may have used in the past.
Type of Cooktop
Electric Coil
@
Radiant
(Glass Ceramic)
Cooktop
o
Ind,u::ion
&:$&
---”-,//;’/:;...:, -----
Solid Disk
Gas Burners
*
(>
Description
Flattened metal
tubing containing
electric resistance
wire suspended
over a drip pan.
Electric coils
under a
glass-
ceramic cooktop.
High frequency
induction coils
under a glass
surface.
Solid cast iron
disk sealed to the
cooktop surface.
Regular or sealed
gas burners use
either LP gas
or natural gas.
How it Works
Heats by direct contact with the pan and by heating the air under the pan. For best
cooking results, use good quality pans. Electric coils are more forgiving of
warped pans than radiant or solid disks. Heats up quickly but does not change
heat 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 to the glass surface and then to the cookware, so pans must be flat
on
the 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 a magnetic circuit between the coil and the pan. Heats up right away
and changes heat settings right away, like a gas cooktop. After turning the control
off, the glass cooktop is hot from the heat of the pan, but cooking stops right away.
Heats by direct contact with the pan, so pans must be flat on the bottom for good
cooking results. Heats up and cools down more slowly than electric coils. The –
disk stays hot enough to continue cooking after it is turned off. Remove the pan
from the solid disk if you want the cooking to stop.
Flames heat 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
heat settings right away. When you turn the control off, cooking stops right away.
SURFACE CONTROLS
At both OFF and HI the control “clicks” into position.
You may hear slight “clicking” sounds during
cooking, indicating the control is keeping the unit
at the heat level or power level you set.
Switching heats to higher settings always shows
a quicker change than switching to lower settings.
—
8

How to Set the Controls
1. Grasp the control
knob and push in.
The control must be pushed in to set only from
the OFF position. When the control is in any
position other than OFF, it maybe turned without
pushing it in.
Be sure you turn the control knob to OFF when you
finish cooking.
The surface unit “on” indicator light will glow
when ANY heat on any surface unit is on.
2. Turn the knob either
I
clockwise or counterclockwise
I
to the desired heat setting.
Cooking Guide for Using Heat Settings
HI—Quick start for cooking; bring water to boil.
Medium High—Fast fry, pan broil; maintain fast boil
on large amount of food.
MED—Saut6 and brown; maintain slow boil on large
amount of food.
Medium Low—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 and Medium High, never leave food
unattended.
Boilovers cause smoking; greasy
spillovers may catch fire.
2. At Medium Low or LO, melt chocolate, butter
on a small unit.
I
Medium Medium
High Low
9
——

Wok Cooking
We recommend that you
use only a flat-bottomed
wok. They are available
at your local retail store.
SURI?ACE COOKWARE TIPS
lJljlcaisl*
have support rings.
Use of these types of woks
without the support rmg m
,:ig:+ ‘~::::~ %4
the wok is unstable. With the
ring in place, heat will be trapped inside the ring
and may cause damage to the porcelain cooktop.
Do not try to use such woks without the ring. You
could be seriously burned if the wok tipped over.
Cookware
Use medium- or heavy-weight cookware. Aluminum
cookware conducts heat faster than other metals.
Cast-iron and coated 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 flat on the
bottom. Match the size of the saucepan to the size of
the surface unit. The pan should not extend over the
Not over 1“ Over 1”
edge of the surface unit more than 1 inch.
—
Deep Fat Frying
Do not overfill cookware with fat that may spill over when adding food.
Frosty foods bubble vigorously. Watch food frying at high temperatures.
Keep the range and hood clean from grease.
—
10

Canning should be done on surface units only. HOWEVER, DO NOT USE LARGE-DIAMETER
In surface cooking, the use of pots extending more than CANNERS OR OTHER LARGE-DIAMETER POTS
one inch beyond the edge of the surface unit’s drip pan FOR FRYING OR BOILING FOODS OTHER THAN
is not recommended. However, when canning with a WATER. Most syrup or sauce mixtures—and all types
water-bath or pressure canner, large-diameter pots may of frying-cook at temperatures much higher than
be used. This is because boiling water temperatures
boiling water. Such temperatures could eventually ham
(even under pressure) are not harmful to the cooktop the cooktop surfaces surrounding the surface units.
surfaces
sumounding the 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
Flat-bottomed canners are recommended.
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.
—
11

FEATURES OF YOUR OVEN CONTROL
jr,
kw~r~
OFF
~
TW[w[?][?f
1. CLEARJOFF. Press this pad to cancel all oven
operations except clock and timer.
2. PROGRAM STATUS. Words light up in the
display to indicate what is in time display.
Programmed information can be displayed at any
time by pressing the pad of the operation you want
to see. For example, you can display the current
time of day while the timer is counting down by
pressing the CLOCK pad.
3. TIME DISPLAY. Shows the time of day, the times
set for the timer or automatic oven operation.
4. OVEN TEMPERATURE AND BROIL
DISPLAY. Shows the oven temperature or the
broil setting selected.
5. FUNCTION INDICATORS. Lights up to
show whether the oven is in the bake, broil or
self-clean mode.
6. INCREASE. Short taps to this pad increase the
time or temperature by small amounts. Press and
hold the pad to increase the time or temperature by
larger amounts.
7. DECREASE. Short taps to this pad decrease the
time or temperature by small amounts. Press and
hold the pad to decrease the time or temperature
by larger amounts.
8. BAKE. Press this pad to select the bake function.
9. BROIL. Press this pad to select the broil function.
10. CLEAN. Press this pad to select the self-cleaning
function. See the Operating the Self-Cleaning
Oven section.
11. COOK TIME. Press this pad for Timed Baking
operations.
12. STOP TIME. Use this pad along with the COOK
TIME or CLEAN pad to stop automatically at a
time you select.
13. CLOCK. To set clock, first press the CLOCK
pad. Then press the INCREASE or DECREASE
pad to change the time of day.
14. TIMER ON/OFF. Press this pad to select the
timer function.
To set the timer, first press the TIMER ON/OFF
pad. Then press the INCREASE or DECREASE
pad to change the time.
To cancel the timer, press and hold the TIMER
ON/OFF pad until the word “TIMER” disappears
from the display.
If “F-” and a number flash in the display
and the oven control signals, this indicates
function error code. Press the CLEAR/OFF pad.
Allow the oven to cool for one hour. Put the oven
back into operation. If the function error code
repeats, disconnect the power to the range and call
for service.
—
12
—

Clock To Set the Clock
The clock must be set for the automatic oven timing
functions to work properly. The time of day cannot be
changed during a Timed Bake or CLEAN cycle. c1
1. Press the CLOCK pad.
CLOCK
n
2. Press the INCREASE or DECREASE
A padtosetthetimeof day.
~
Timer To Set the Timer
The timer is a minute timer;
it does not control oven operations.
The maximum setting on the timer n
1. Press the TIMER The timer will start automatically
TIMER
ON/OFF pad.
ON/OFF
within a few seconds of releasing
the pad. The timer, as you are
is 9 hours and 55 minutes. setting it, will display seconds until
‘i
2. Press the INCREASE
1 minute is reached. Then it will
A
or DECREASE pad
display minutes and seconds until
~
to set the amount of
10 minutes is reached.
time on the timer.
After 10 minutes, it will display
hours (“HR” now appears in
display) and minutes until the
maximum time of 9 hours and
55 minutes is reached.
To Reset the Timer To Cancel the Timer
If “TIMER” is displayed, press the INCREASE or Press and hold the TIMER ON/OFF pad until
DECREASE pad until desired time is reached.
word “TIMER’’disappears from the display.
If “TIMER” is not displayed, press the TIMER
ON/OFF pad first, then follow the instructions above
to set the timer.
the
End of Cycle Tone Display Messages
The end of cycle tone is a series of 3 beeps followed If “door” appears in the display, the door is open.
by 1 beep every 6 seconds. If you would like to Close the door. If “LOCK” appears in the display, the
remove the signal that beeps every 6 seconds, press oven door is in the locked position. BAKE, BROIL
and hold the CLEAIVOFF pad for 10 seconds. and COOK TIME cannot be set if the door is in the
To return the signal that beeps every 6 seconds, press
locked position.
and hold the CLEAIUOFF pad for 10 seconds.
Power Outage
After a power outage, when power is restored, the display will flash and
time shown will no longer be correct-for example, after a 5-minute power
interruption the clock will be 5 minutes slow.
All other functions that were in operation when the power went out will
have to be programmed again.
13
—

USING YOUR OVEN
Before Using Your Oven
1. Look at the controls. Be sure you understand NOTE:
how to set them properly. Read over the directions
for the Oven Controls so you understand how to ● You may notice a “burning” or “oily” smell the
first few times you turn your oven on. This is normal
use them.
in a new oven and will disappear in a short time.
2. Check the oven interior. Look at the shelves. To speed the process, set a self-clean cycle for a
Take a practice run at removing and replacing them minimum of 3 hours. See the Operating the
Self-
properly, to give sure, sturdy support.
Cleaning Oven section.
3. Read over the information and tips that follow. ● A fan may automatically turn on and off to cool
4. Keep this guide handy so you can refer to it, especially
internal parts. This is normal and the fan may
during the fwst weeks of using your new range.
continue to run even after the oven is turned off.
Oven Light
The oven light comes on automatically when the door is opened.
Use the switch on the control panel to turn the oven light on when
the door is closed.
Shelf Positions
The oven has four shelf supports identified in this
illustration as A (bottom), B, C and D (top).
Shelf positions for cooking are suggested in the
Baking, Roasting, and Broiling sections.
.
Oven Shelves
The shelves are designed with stotwlocks so when
placed correctly on the shelf supp&ts, 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 shelf from the oven, pull it toward
you, tilt the front end upward, and pull it out.
To replace, place the shelf on the shelf support with
the stop-locks (curved extension of shelf) facing up
and toward the rear of the oven. Tilt up the front and
push the shelf toward the back of the oven until it
goes past the bump on the shelf support. Then lower
the front of the shelf, and push it all the way back.
II
14

Your oven temperature is controlled very accurately If you think an adjustment is necessary, see the Adjust
using an oven control system. We recommend that the Oven Thermostat section. It gives easy Do It
you operate the range for a number of weeks using the
Yourself instructions on how to adjust the thermostat.
time given on recipes as a guide to become familiar NOTE: When the oven gets hot, the top and outside
with your new oven’s performance. surfaces of the range get hot too.
How to Set Your Range for Baking
To avoid possible burns, place shelves in the correct
position before you turn the oven on.
1. Press the BAKE pad.
2. Press the INCREASE or DECREASE pad until the
desired temperature is displayed.
The oven will start automatically. The word “ON”
and “100°” will be displayed. As the oven heats up,
the display will show the changing temperature.
When the oven reaches the temperature you set, a
tone will sound.
3. Press the CLEARIOFF pad when baking is finished
and then remove the food from the oven.
NOTE: A fan may automatically turn on and off to
cool internal parts. This is normal and the fan may
continue to run after the oven is turned off.
To change the oven temperature during BAKE
cycle, press the BAKE pad and then the INCREASE
or DECREASE pad to get the new temperature.
Oven Shelves
Arrange the oven
shelf or shelves in
the desired locations
while the oven is
cool. The correct
shelf position
depends on the kind
of food and the
browning desired.
As a general rule,
place-most foods in the ‘middle of the oven, on either
shelf positions B or C. See the chart for suggested
shelf positions.
Type of Food Shelf Position
Angel food cake
A
Biscuits or muffins
I
I Bor C
Cookies or cupcakes B or C
Brownies
B or C
Layer cakes
I
I BorC
Bundt or pound cakes
A or B
Pies or pie shells B or C
Frozen pies
I A(oncookie sheet) I
Casseroles B or C
Roasting A or B
Preheating
Preheat the oven if the recipe calls for it. Preheat means Preheating is necessary for good results when baking
bringing the oven up to the specified temperature cakes, cookies, pastry and breads. For most casseroles
before putting the food in the oven. To preheat, set the
and roasts, preheating is not necessary. For ovens
oven at the correct temperature—selecting a higher
without a preheat indicator light or tone, preheat
temperature does not shorten preheat time.
10 minutes. After the oven is preheated, place the
food in the oven as quickly as possible to prevent
heat from escaping.
(continued next page)
15

BAKING
(continued)
Baking Pans Pan Placement
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.
● Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
● Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
● Glass baking dishes absorb heat. When baking in
glass baking dishes, the temperature may need to be
reduced by
25”F.
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
Pans should not touch each other or the walk of the
oven. Allow 1- to 1%-inch space between pans as well
as from the back of the oven, the door and the sides.
If you use two shelves, stagger the pans so one is not
directly above the other.
Baking Guides
When using prepared baking mixes, follow package recipe or instructions
for the best baking results.
Cookies
When baking cookies, flat cookie sheets (without
sides) produce better-looking cookies. Cookies baked
in a jelly roll pan (short sides all around) may have
darker edges and pale or light browning may occur.
Do not use a cookie sheet so large that it touches the
walls or the door of the oven. Never entirely cover
a shelf with a large cookie sheet.
For best results, use only one cookie sheet in the oven
at a time.
Pies Cakes
For best results, bake pies in dtik, 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 products.
pans should be placed on an aluminum cookie sheet A cake baked in a pan larger than the recipe
for baking since the shiny foil pan reflects heat away recommends will usually be crisper, thinner and drier
from the pie crust; the cookie sheet helps retain it. than it should be. If baked in a pan smaller than
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
Aluminum Foil
Never entirely cover a shelf with aluminum foil.
This will disturb the heat circulation and result in
poor baking. A smaller sheet of foil may be used
to catch a spillover by placing it on a lower shelf
several inches below the food.
16

Don’t Peek
Set the timer for the estimated cooking time and do DO NOT open the door to check until the minimum
not open the door to look at your food. Most recipes time. Opening the oven door frequently during
provide minimum and maximum baking times such cooking allows heat to escape and makes baking
as “bake 30-40 minutes.”
times longer. Your baking results may also be affected.
TIMED BAKING
How to Time Bake
The oven control allows you to turn the oven on or To set the clock, first press the CLOCK pad. Press
off automatically at specific times that you set. the INCREASE or DECREASE pad until the correct
NOTE: Before beginning make sure the clock shows
time of day is displayed.
the correct time of day.
How to Set Immediate Start and Automatic Stop
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
The oven will turn on immediately and cook for a
selected length of time. At the end of Cook Time,
the oven will turn off automatically.
c1
1. Press the COOK TIME pad.
COOK
TIME
NOTE: If your recipe requires
preheating, you may need to add
additional time to the length of
the Cook Time.
n5. Press the CLEAWOFF pad to clear
CLEAR
the display if necessary. Remove the
w
food from the oven. Remember, even
The oven will start automatically. The word “ON”
and “100°” will be displayed. The Cook Time will
begin to count down. As the oven heats up, the
display will show the changing temperature.
When the oven reaches the temperature you set,
a tone will sound. The oven will continue to cook
for the programmed amount of time, then shut off
automatically.
\
J
2. Press the INCREASE pad until the desired length
though the oven shuts off automatically,
of baking time appears in the display.
foods continue cooking after the
n
3. Press the BAKE pad.
controls are off.
BAKE
NOTE:
● Foods that s~oil easilv. such as milk. e~m, fish,
—
14. Press the INCREASE or DECREASE
A paduntilthedesiredtemperatureis
~
displayed. An attention tone will sound
stuffkgs, p&ltry and-pork, should not-tie allowed to
sit for more than one hour before or after cooking.
Room temperature promotes the growth of
hat-did
bacteria. Be sure that the oven light is off because heat
I
if step 3 is not done. fro-m the bulb will speed
harmfu~bacteria growth.
~
● A fan may automatically turn on and off to cool
internal parts. This is normal and the fan may
continue to run after the oven is turned off.
(continued next page)
17

TIMED BAKING
(continued)
How to Set Delay Start and Automatic Stop
Quick Reminder:
1. Press the COOK TIME pad.
2. Press the INCREASE/DECREASE pad to set
the Cooking Time.
3. Press the STOP TIME pad.
4. Press the INCREASE/DECREASE pad to set
the length of Cooking Time.
5. Press the BAKE pad.
6. Press the INCREASE/DECREASE pad until
the desired temperature appears in the display.
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
You can set the oven control to delay-start the oven,
cook for a specific length of time and then turn off
automatically.
For example: Let’s say it’s 2:00 and dinner time is
shortly after
7:00. The recipe suggests 3 hours baking
time at
325”F. Here’s how:
c1
1. Press the COOK TIME pad.
COOK
TIME
NOTE: If your recipe requires
preheating, you may need to add
additional time to the Cook Time.
2. For 3 hours of cooking time, press the INCREASE
pad until “3:00” appears in the display.
n
3. Press the STOP TIME pad.
STOP
TIME
The display prompts you to set the Stop Time you
want. It also shows the earliest Stop Time you can
set. In this 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 from 5:00 to 7:00 by
pressing the INCREASE pad until
“7:00” appears
in the display.
(—] 5.press the BA~pad.
II
BAKE
\
J
6. Press the INCREASE or DECREASE pad until
“325°” is displayed.
At
4:00, the oven will turn on automatically. The
word “ON” and “100°” will be displayed. The Cook
Time will begin to count down. As the oven heats
up, the display will show the changing temperature.
The oven will continue to cook for the programmed
3 hours and shut off automatically at
7:00.
D
7. Press the CLEAIUOFF pad to clear
CLEAR
the display if necessary. Remove the
OFF food from the oven. Remember, even
though the oven shuts off automatically,
foods continue cooking after the controls
are off.
NOTE:
● The low temperature zone of this range (between
150”F. and 200”F.) is available to keep hot cooked
foods warm. Food kept in the oven longer than 2
hours at these low temperatures may spoil.
● Foods that spoil 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 automatically turn on and off to cool
internal parts. This is normal and the fan may
continue to run after the oven is turned off.
18

.,
You may feel that your new oven cooks differently
than the one it replaced. We recommend that you
use your new oven for a few weeks to become more
familiar 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. If you think
it is too hot, adjust the thermostat to make it cooler. If
you think it is too cool, adjust the thermostat to make
it hotter.
We do not recommend the use of inexpensive
thermometers, such as those found in grocery stores,
to check the temperature setting of your new oven.
These thermometers may vary 20-40 degrees.
To Adjust the Thermostat:
n
1. Press the BAKE pad.
BAKE
2. Select an oven temperature between 500”F.
and 550”F.
3. Immediately, before the BAKE indicator stops
flashing, press and hold the BAKE pad for about
4 seconds. The display will change to the oven
adjustment display.
4. The oven temperature can be adjusted up to
(+)
35”F. hotter or (-) 35°F. cooler. Use the
INCREASE or DECREASE pads to select the
desired change in the display.
c1
5. After you have made the adjustment,
CM
press the CLEAWOFF pad to go back
OFF
to the time of day display. Use your oven
as you would normally.
NOTE: This adjustment will not affect the broiling
or self-cleaning temperatures. It will be retained in
memory after a power failure.
19

ROASTING
—
Roasting is cooking by dry heat. Tender meat or Most meats continue
to cook slightly while standing,
poultry can
be roasted uncovered in your oven. after being removed from the oven. Standing time
Roasting temperatures, which should be low and recommended for roasts is 10 to 20 minutes. This
steady, keep spattering to a minimum.
allows roasts to firm up and makes them easier to
Roasting is really a baking procedure used for meats. carve. Internal temperature will rise about 5° to
10°F.;
Therefore, oven controls are set for Baking or Timed to compensate for temperature rise, if desired, remove
Baking. (You may hear a slight clicking sound,
the roast from oven sooner (at 5° to 10”F. less than
indicating the oven is working properly.) Timed temperature in the Roasting Guide).
Baking will turn the oven on and off automatically.
Remember that food will continue to cook in the hot
oven and therefore should be removed when the
desired internal temperature has been reached.
1. Place the shelf in A or B position.
No preheating is necessary.
2. Check the weight of the
meat. Place the meat
fat-side-up, or poultry
breast-side-up, on
roasting rack in a
~
1
~:~;%%” ‘
*Y*q~:
, ~:;.; ~.:r----
—
shallow pan. The
.
melting fat will baste
themeat. Selecta~an N=
as close to the siz~ of the meat as possible. (The
broiler pan with rack is a good pan for this.)
(—] 3. Press the BAKE pad.
u
BAKE
n.
4. Press the INCREASE or
ADECREASE pad until the desired
~
temperature is displayed.
The oven will start automatically. The word “ON”
and “100°” will be displayed. As the oven heats up.
the display will show the changing temperature.
When the oven reaches the temperature you set,
a tone will sound.
n
5. Press the CLEAIVOFF pad when
CLEAR
roasting is finished and then remove
OFF
the food from the oven.
NOTE: A fan may automatically turn on and off to
cool internal parts. This is normal and the fan may
continue to run after the oven is turned off.
L
To change the oven temperature during the
roasting cycle, press the BAKE pad and then
the INCREASE or DECREASE pad to get the
Use of Aluminum Foil
You can use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan for
marinating, cooking with fruits, cooking heavily
cured meats or basting food during cooking. Press
the foil tightly around the inside of the pan.
20