GE JSP26GN User manual

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contents
AluminumFoil 18 ProblemSolver 26
Anti-Ti~Device 3SafetyInstructions 2-4
ApplianceRegistration 2SurfaceCooking 8-11
CanningTips 9ControlSettings 8
Careand Cleaning 20-2.5 CookingGuide 10,11
Clock 13 CookwareTips 10.11
ConsumerServices 27 Warranty BackCover
ElectronicControls 13
Energy-SavingTips 5
Features 6,7
ModelandSerialNumbers 2
Oven 12
Baking,BakingGuide 14-16
Broiling,BroilingGuide 14,la 19
ControlSettings 13,14
DoorRemoval 21
Light;BulbReplacement 12,21
Preheating 5,16
Roasting,RoastingGuide 17
Self-ClemingInstructions 22-24
Models JSP26GN
JSP28GN
JSP31GN
-.
.-

Ifis intendedtohelpyouoperate
andmaintainyournewrange
properly.
Keepithandyforanswerstoyour
questions.
Ifyoudon’tunderstandsomething
or needmorehelp,write(include
yourphonenumber):
ConsumerAffairs
GEAppliances
AppliancePark
Louisville,KY40225
writedownthemodel
andserialnumbers.
You’llfindthemonalabel
underneaththecooktop.
Thesenumbersarealsoonthe
ConsumerProductOwnership
RegistrationCardthatcamewith
yourrange.Beforesendinginthis
card,pleasewritethesenumbers
here:
Model Number
Serial Number
Usethesenumbersin any
correspondenceor servicecalls
concerningyourrange.
Ifyoureceived
adam~edmnge. **
Immediatelycontactthedealer(or
builder)thatsoldyoutherange.
save time and money.
Before you requew
service,0e
ChecktheProblemSolveron
page26.It listscausesofminor
operatingproblemsthatyoucan
correctyourself.
l~~OU ~~~~ S~~ViC~. e.
To obtainservice,seethe
ConsumerServicespageinthe
backofthisbook.
We’reproudofourserviceand
wantyoutobepleased.If forsome
reasonyouarenothappywiththe
serviceyoureceive,herearethree
stepstofollowforfurtherhelp.
FIRST,contactthepeoplewho
servicedyourappliance.Explain
whyyouarenotpleased.Inmost
cases,thiswillsolvetheproblem.
NEXT,ifyouarestillnotpleased,
writeallthedetails-including
yourphonenumber—to:
Manager,ConsumerRelations
GEAppliances
AppliancePark
Louisville,Kentucky40225
FINALLY,ifyourproblemisstill
notresolved,write:
MajorAppliance
ConsumerActionPanel
20NorthWackerDrive
Chicago,Illinois60606
——-.——.———..
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.—

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___..———.—.— .-
———-
[
thedhections e~ctly ad always
cook the mat to an in~rnal
te~pera~~e ofat least 170°~.
Ttis assures that, in the remote
possibilitythattrichina maybe
present in tie meat, it will be
tilled.and.the ~eat willbe safe
to eat.
L
-.,—-—_.._-.—...--..,—-...-..--.--.---.
”--------- — --—-.— . . ...————--— . . ..— —.—.—. ———-”

—— —.-..—...
INIPORTNT SMETY mSTRUCTIONS (continu.~)
@Keep oven freefrom-S*
bddup.
@P;aeeovenshelfhdesked
positionwMe ovenisemlsIf
shelves mustbe handid when
hot, do notlet potholder contact
heatingunitsin theoven.
eusepropr panshe—-This
applianceis equippedwith one
or more surfaceunitsof different
size. Selectcoo~are havingflat
bottoms large enoughto cover
thesurfaceunitheatingelement.
The useof undersized coo~a~e
wi~ exposeaportion ofthe
heatinge]e~ent to direct contact
and may result in igtition of
clothing. Proper relatio~shipof
c~~are to burner will also
improveefficiency.
SAVE THWE
mSTRUCTIONS

—‘---Usecookwareofmedium-weight
aluminum~withtight-fllttingcovers,
~:=<flatbottomswhichcompletely
wcovertheheated portionofthe
surfaceunit.
@Cookfreshvegetableswitha
minimumamountofwaterina
coveredpan.
@Watchfoodswhenbringingthem
quic~ytocookingtemperaturesat
highheat.Whenfoodreaches
coohngtemperature,reduceheat
immediatelyto lowestsettingthat
willkeepitcooking.
@Useresidud heatwithsurface
cookingwheneverpossible.For
example,whencookingeggsin
theirshell,bringwaterandeggs
toboil,thenturnhob toOFF
positionandcovercookwarewith
lidtocompletethecooking.
@Usecorrectheatforcookingtask:
141—forrapidboil(iftimeallows,
*.2 notusehighheatto start).
‘NfEDIUM HI—quickbrowning.
MED—slowfrying.
WA~—to finishcookingmost
quantities,simmer-double boiler
heat,andspecialforsmall
quantities.
LO—tomaintainserving
temperatureofmostfoods.
@men boilingwaterforteaor
coffee,heatody amountneeded.
Itisnoteconomicaltoboila
containerfullofwaterforone
ortwocups.
ovenCooting
@Preheatovenonlywhell
necessary.Mostfoodswillcook
satisfactorilywithoutpreheating.
Ifyoufindpreheatingisnecessary,
listenforthebeep,andput.foodin
ovenpromptlyaftertheovenis
preheated.
@Alwaysturn ovenoffbefore
removingfood.
@Duringbaking,avoidfrequent
dooropenings.Keepdooropenas
shortatimeaspossibleifitis
opened.
~Besuretowipeupexcessspillage
beforestatiingtheself-cleaning
operation.
~Cookcompleteovenmeals
insteadofjust onefooditem.
Potatoes,othervegetablesand
somedessertswillcooktogether
witi amain-dishcasserole,meat
loaf,chickenorroast.Choose
foodsthatcookatthe same
temperatureandinapproximately
thesameamountoftime.
@Useresidud heatintheoven
wheneverpossibletofinish
cookingcasseroles,ovenmeals,
etc.Alsoaddrollsorprecooked
dessertstowarmoven,using
residualheattowarmthem.
e+”
——.— ——-—...—. .—— .-———.

—0
●
‘“ 1, \\ \ \\
@
@

—_—— —
—Explained
onpage
21,25
FeatureIndex
1StorageDrawer
2ModelandSerialNumbers 2
25
3BakeUnit 25
4BroilUnit
12,21
5OvenInteriorLight
$
6“ON”IndicatorLightforSurfaceUnits .-
8
7SurfaceUnitControls
8Lift-UpCooktop
(supportrodholdsituptosimplify
cleaningunderneath)
20,25
8,20,25
—.
9DripPans/TrimRings
10PluE-InSurfaceUnits
11OvenVent(locatedunderrightrearsurfaceunit) —
12 Anti-TipDevice 3
13,14
13OvenCANCELbutton
(pushittocancelanyovenoperation)
13,14
14
—.. 14ElectronicControls
AutomaticOvenTimer
—– (turnsyourovenonandoffforyouautomatically)
—OvenControlandThermostat
—Clock
Minute/SecondTimer
(letsyoutimeanykitchenfunction,evenwhen
theovenisinuse)
13,14
13
13
—
15Oven“On”Indicator
16ElectronicDisplayPmel 13
13,14
-.
17SetKnob
(letsyousetoventemperature,clocktimer
andHIorLObroil)
18OvenLightSwitch
(letsyouturninteriorovenlightonandof~
19OvenShelfSuppotis
20 OvenShelves
(easilyremovedorrepositionedonshelfsupports)
21 RemovableOvenDoor
22 ovenDoorGasket
~%~%23BroilerPanandRack
1—
... .-’3
,,
--7..
...
,r~~“;.,
,.-’
,J’
..-
12,21,22
22,25
18,21,25

.
————— ..—
Swfacecoo~ngtith
Infitite
HeatControk
Yoursurfaceunitsad controls
aredesignedtogiveyouaninfinite
choiceofheatsettingsforsurface
unitcooking.
AtbothOFFandHIpositions,there
isaslightnichesocontrol“clicks”
atthosepositions;“click”onHI
marksthehighestsetting;thelowest
settingisbetweenthewordsLOand
OFF.Inaquiettitchen,youmay
hearslight“clicting”sounds
duringcooking,indicatingheat
settingsselectedarebeing
maintained.
Switchingheatstohighersettings
alwaysshowsaquickerchangethan
switchingtolowersettings.
Howtosetthecontrols
Step1:Graspcontrolknoband
pushin.
Step2:firn eitherclockwiseor
counterclockwisetodesiredheat
setting.
control must bepushedintoset
O~IYf~~~om WSitiO~. m~~
Controlisinany positionother
than Om, itmayberobted
tithout pushing in.
BesureyouturncontroltoOFti’
whenyoufinishtooting. An
indicatorlightwillglowwhen
ANYheatonay sufice unitison.
~—Quick startforcooking;bring
watertoboil.
~DIm HI—Fastfry,panbroil;
maintainfastboilonlargeamount
offood.
mD—Saute andbrown;maintain
slowboilonlargeamountoffood.
WW—Stearn rice,cereal;
maintainservingtemperatureof
mostfoods.
N–Cook afterstartingatHI;
cookwithlittlewaterincovered
pan.
N~E:
1.AtHI, MEDIUMHI, never
leavefoodunattended.Boilovers
causesmoking;greasyspillovers
maycatchfire.
2. AtWARM,LO,meltchocolate,
butteronsmallunit.

.—————— — — —.— —..———
Qwestiolm &Amwers
A. Yes,butonlyusecookware
.3_..:..---J ‘
.- ,~~ilcl.1torcanningpurposes.
:c&:themanufacturer’s
.-
-instructionsandrecipesfor
preservingfoods.Besurecanner
isflat-bottomedandfitsoverthe
centerofthesurfaceunit.Since
canninggenerateslargeamountsof
steam,becarefultoavoidburns
fromsteamorheat.Canningshould
onlybedoneonsurfaceunits.
Q. can Icovermy drip pans with
foil?
A. No.Cleanasrecommendedin
CleaningGuide.
A. Cookwarewithoutflatsurfaces
isnotrecommended.Thelifeof
thesurfaceunitscanbe shortened
andtherangetopcanbedamaged
fromthehighheatneededforthis
typeofcooking.
Q.my amInotgettingtheheat
Ineedfrom
my surface utik
eventhough Ihavethe knobs on
the right setting?
A. Afierturningsurfaceunitsoff
andmakingsuretheyarecool,
checktomakesurethatyourplug-
inunitsaresecurelyfdstenedinto
thesurfaceconnection.
A. Becausethesurfaceunitisnot
flat.Makesurethatthe“feet”on
yoursurfaceunitsaresittingtightly
intherangetopindentationandthe
drippanisflatontherangesurface.
Q.why isthe porcelainfinishOBI
myCookwarecomingoff?
A. Ifyousetyoursurfaceunit
higherthanrequiredforthe
cookwarematerial,andletthe
cookwaresittoolong,the
cookware’sfinishmaysmoke,
crack,poporburn,dependingon
thepotor pan.Also,cookingsmall
amountsofdryfoodmaydamage
thecookware’sfinish.
HomeCanting mp~
surfacecooking,theuseofpots
-.;~i”i~~~~i~morethanoneinch
-.-.---..___._=
beyondtheedgeofthesurface
unit’sdrippanisnotrecommended.
However,whencanningwitha
water-bathor pressuretamer,
large-diameterpotsmaybeused.
Thisisbecauseboilingwater
temperatures(evenunderpressure)
arenotharmfultocooktopsurfaces
surroundingthesurfaceunits.
HOWEVER,Do NOTUSE
LARGE-DIAMETERCANNERS
OR~HER LARGE-DIAMETER
Pm FOR~~m~ ORBoLmG
FOODS~HER THANWATER.
Mostsyrupor saucemixtures—
andalltypesoffrying-cook at
temperaturesmuchhigherthan
boilingwater.Suchternpera~res
cou~d.eventuallyharmcooktop
surfidcessurroundingsurfaceunits.
..—-.— .-
ObserveFollowiwPoinb
inCamiu
1. Besurethecannerfitsoverthe
centerofthesurfaceunit.Ifyour
rangeor itslocationdoesnotallow
thecannertobecenteredonthe
surfaceunit,usesmaller-diameter
potsforgoodcanningresults.
2. Flat-bottomedcannersmust
beused.Donotusecannerswith
flangedor rippledbottoms(oHen
foundinenamelware)becausethey
don’tmakeenoughcontactwiththe
surfaceunitandtaketoolongto
boilwater.
mGHT mo~~
3. Whencanning,userecipesand
proceduresfromreputablesources.
Reliablerecipesandproceduresare
availablefromthemanufacturerof
yourcanner;manufacturersof
glassjars forcanning,suchasBall
andKerr;andtheUnitedStates
DepartmentofAgriculture
ExtensionService.
4. Rememberthatcanningis
aprocessthatgenerateslarge
amountsofsteam.Toavoidbums
fromsteamorheat,becareful
whencanning.
N~E: Ifyourrangeisbeing
operatedonlowpower(voltage),
canningmaytakelongerthan
expected,eventhoughdirections
havebeencarefullyfollowed.The
processtimewillbeshortenedby:
(1)usingapressurecanner,and
(2)startingwithH~ tapwaterfor
fastesthefiingoflargeqfiantities
ofwater.
A
.— ———- —

——.
HI—Highestsetting.
h~D HI—Settinghalfway
betweenHI andMED.
M&D—Mediumsetting.
WW—Setting halfiay between
MEDandLO. -
LQ—Lowestsetting.
1
Food
Ced
Cornmeal,grits,
oatmeal
cocoa
coffee
Eggs
Cookedinshell
Friedsunny-side-up
Friedovereasy
Poached
Scrambledor omelets
Mwti, Wuifry
firaioed:Potroastsof
b=f, lambor veal;
porksteaksand
chops
Pan-fried:Tender
chops;thinsteaksup
to3/4-inch;minute
steaks;hamburgers;
franksandsausage;
thinfishfillets
——.
——
.,—.—...-...——-------—.
Cookme
Covered
Saucepan
Uncovered
Saucepan
Percolator
Covered
Saucepan
Covered
Skillet
Uncovered
skillet
Covered
Skillet
Uncovered
Skillet
Covered
Saucepan
Coved
Skillet
Uncovered
Skillet
Directiomand Setting
tostart cwMng
HI.Incoveredpanbring
watertoboilbeforeadding
cererd.
HI.Stirtogetherwateror
milk,cocoaingredients.
Bringjust toaboil.
HI.Atfimtperk,switch
heattoWARM.
HI.Covereggswithcool
water.Coverpan,cook
untilsteaming.
MEDHI.Meltbutter,add
eggsandcoverskillet.
HI.Meltbutter.
HI.Incoveredpanbring
watertoaboil.
H1.Heatbutteruntillight
goldenincolor.
HI.Incoveredpanbring
fruitandwatertoboil.
HI.Meltfat, thenadd
Meat.SwitchtoMEDHIto
brownmeat.Addwateror
otherliquid.
HI. Preheatskillet,then
greaselightly.
——.
1.Usemedium-orheavy-weight
cookware.Aluminumcookware
conductsheatfasterthanother
metals.Castironandcoatedcast
ironcookwareisslowtoabsorb
heat,butgenerallycooksevenlyat
LOtoMEDsettings.Steelpans
maycookunevenlyifnot
combinedwithothermetals.
$ettialgto Complete
cooking
WARMorLO,thenaddcerd.
Finishtimingaccording
topackagedirections.
MED,tocook1or2minutes
tocompletelyblendingredients.
WARMtomaintaingentlebut
steadyperk.
WARM.Cookonly3to4
minutesforsoftcooked;
15minutesforhardcooked.
ContinuecookingatMEDHI
untilwhitesarejust set, about
3to5moreminutes.
WARM,thenaddeggs.When
bottomsofeggshavejustset,
carefullyturnovertocookother
side.
WARM.Carefullyaddeggs.
Cookuncoveredabout5
minutesatMEDHI.
MED.Adde= mixture.
Cook,stirringtodesired
doneness.
WARM.Stiroccasionallyand
checkforsticking.
WARM.Simmeruntilfork
tender.
MEDHIorMED.Brown
andcooktodesireddoneness,
@rningoverasneeded.
Cements
Cerealsbubbleandexpandas
theycook;uselargeenough
saucepantopreventboilover.
Milkboilsoverrapidly.Watchas
boilingpointapproaches.
Percolate8to 10minutesfor
8cups,lessforfewerCUPS.
Ifyoudonotcoverskillet,baste
eggswithfattocooktopsevenly.
Removecookedeggswithslotted
spoonorpancaketurner.
Eggscontinuetosetslightlyafter
cooking.Foromeletdonotstir
lastfewminutes.Whenset,fold
inhalf.
Freshfmit:Use1/4to 1/2cup
waterperpoundoffruit.
Driedfruit:Usewateraspackage
directs.Timedependsonwhether
fruithasbeenpresoaked.Ifnot,
allowmorecookingtime.
Meatcanbeseasonedandfloured
beforeit isbrowned,ifdesired.
Liquidvariationsforflavorcould
bewine,fruitortomatojuiceor
meatbroth.
Timing:Steaks1to2-inches:1to
2hours.BeefStew:2to3hours.
PotRoast:2%to4hours.
Panfryingisbestforthinsteaks
andchops.Ifrareisdesired,pre-
heatskilletbeforeaddingmeat.
—..
—..—. .
.
I

—. —Em
ConcaveBottom RoundedBottom
‘m Toconservethemostcooking rangingfrombluetodarkgrayon Right
-=~-~~-,pansshouldbeflatonthe chrometrimrings.
‘bofi~~,’havestraightsidesandtight
—fiti{ng~ids.Matchthesizeoftie 3.DeepFatFrying.Donotoverfill u
kettlewiti fattiat mayspillover
---tpzjztotie sizeofthesurfaceunit.
‘A panthatextendsmorethm aninch Wrong
whenaddingfd. Frostyfoodsbubble
vigorously.Watchfoodsfryingathigh \‘. .OVER1“
beyondtheedgeoffie trimringtraps temperaturesandkeeprangeandhood
cleanfromaccumulatedgrease.
he~twhichcafisesdiscoloration Right
LANOTOVER1“
Food
FriedChicken
Fanfriedbacon
Sauteed:Lesstender
thinsteaks(chuck,
round,etc.);liver;
thickorwholefish
Simmeredorstewed
meat;chicken;corned
beefismokedpork;
stewingbeefitongue;
etc.
Meltingchocolate,
butter,rnamhmallows
~
—m—-—--
~–atihca W1
mnch toast
—
—_+.-.
—-. u.YL6a
Noodlesorspaghetti
fiddings, Sauces,
Canties, Frostings
Vegetables
Fresh
Frozen
sauteed:Onions;
greenpeppers;
mushms; wiery;ete.
Riceand Grits
Cookware
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Covered
DutchOven,
Kettleor
Large
Saucepan
Small
Uncovered
Saucepan.
Usesmall
surfaceunit
Skilletor
Griddle
Covered
LargeKettle
orPot
Pressure
Cookeror
Canner
Uncovered
Saucepan
Covered
Saucepan
Covered
Saucepan
Uncovered
Skillet
Covered
Saucepan
Dlrectiomand Setting
tostartcooking
HI.Melttit. Switchto
MEDIUMHItobrown
chicken.
HI.hcoldskillet,arrange
baconslices.Cookjust
untilstartingtosizzle.
HI.Meltfat. Switchto
MEDtobrownslowly.
HI.Covermeatwihhwater
andcoverpanor kettle.
Cookuntilsteaming.
LO.~l~ow10to Elni~UteSto
meltthrough.Stirtosmooth.
MEDIUMHI. Heatskillet8to
10minutes.Greaselightly.
HI.Incoveredkettle,bring
saltedwatertoaboil,uncover
andaddpastaslowlyso
boilingdoesnotstop.
HI.Heatuntilfirstjiggleis
heard.
HI.Bringjust toboil.
HI.Measure1/2to 1inch
waterinsaucepan.Add
saltmd prepard vegetable.
Incoveredsaucepanbring
toboil.
HI.Measurewaterandsalt
asabove.Addfrozenblock
ofvegetable.Incovered
saucepanbringtoboil.
HI.Inskilletmeltfat.
HI,Bringsaltid watertoa
boil.
SettingtoComplete
Cookimg
WWM. Coverskilletand
cookuntiltender.
Uncoverlastfewminutes.
MEDIUMHI. Cook,turning
overasneeded.
WARM.Coverandcook
untiltender.
W-. Cookuntilfork
tender.(Watershould
slowlyboil).Forverylarge
loads,mediumheatmay
beneeded.
Cook2to3minutesperside.
MEDIUMHI. Cookuncovered
untiltender.Forlarge
amounts,HImaybe
neededtokeepwaterat
rollingboilthroughout
entirecookingtime.
MEDIUMHIforfoodscooking
10minutesorless.MEDfir
foodsover10minutes.
WARM.Tofinishcooking.
MED.Cook1pound10
to30ormoreminutes,
dependingontenderness
ofvegetable.
WARM. Cookaccordingto
timeonpackage.
MED.Addvegetable.
Cookuntildesired
tendernessisreached.
LO.Coverandcook
accordingtotime.
—.— ...--— -—..—-.
Comments
Forcrispdrychicken,coveronly
afterswitchingtoWA~ for10
minutes.Uncoverandcook,turning
occasionally10to20minutes.
Amoreattention-freemethod
istostartandcookatMED.
Meatmaybebreadedor
marinatedinsaucebeforefrying.
Addsaltorotherseasoning
beforecookingifmeathasnot
beensmokedor otherwise
cured.
Whenmeltingmarshmallows,add
milkorwater.
Thickbattertakesslightlylonger
time.Turnoverpancakeswhen
bubblesrisetosurface.
Uselargeenoughkettleto
preventboilover,Pastadoubles
insizewhencooked.
Cookershouldjiggle2to3times
perminute.
Stirfrequentlytoprevent
sticking.
Uncoveredpanrequiresmore
waterandlongertime.
Breakuporstirasneededwhile
cooking.
~m overor stirvegetableas
necessaryforevenbrowning,
Tripleinvoiumeaftertooting.
TimeatLO.Nice:1cuprice
and2cupswakr—25minutes.
Grits:1cupgriwand4cups
water—40minutes.

usingYour oven
BeforeusingYouroven ovenshelves
1. Lookatthecontrols.Besure
youunderstandhowto setthem
properly.Readoverthedirections
fortheElectronicControlssoyou
understandhowtousethem.
2. Checkoveninterior.Lookat
theshelves.Takeapracticerunat
removingandreplacingthemproperly,
togivesure,sturdysupport.
3. Readoverinformationandtips
thatfollow.
4. Keepthisbookhandysoyoucan
refertoit, especidy duringthe
firstweeksofgettingacquainted
withyourrange.
N~E: Onsomemodels,afan
mayautomaticallyturnonto cool
internalparts.Thisisnormal,and
thefanmaycontinuetoruneven
afiertheovenisturnedoff.
Theshelvesaredesignedwithstop-
lockssowhenplacedcorrectlyon
theshelfsupports,theywillstop
beforecomingcompletelyoutof
theovenandwillnottiltwhenyou
areremovingfoodfromthemor
placingfoodonthem.
men placingcookwareonashelf,
pulltheshelfouttothe “stop”
position.Placethecookwareon
theshelf,thenslidetheshelfback
intotheoven.Thiswilleliminate
reachingintothehotoven.
Toremovethe she~ffromthe
oven,pullittowardyou,tiltfront
endupwardandpullshelfout.
Toreplace, placeshelfonshelf
supportwithstop-locks(curved
extensionofshel~facingupand
towardrear ofoven.Tiltupfront
andpushshelftowardbackofoven
untflit goespast“stop”onoven
wall.Thenlowerfrontofshelfand
pushitdl thewayback.
SheifPositiom
Theovenhasfourshelfsupports—
A(bottom),B,CandD(top).
Shelfpositionsforcookingare
suggestedonBakingandRoasting
pages.
ovenLi@t .
Usetheswitchonthecontrolpanel
toturnthelightonandoff.
.-
—.

——.. ——-———
oven“on” hticatir
Theword“ON” isdisplayed
whenBAKEor BROILbuttonis
energized.It goesoutwhenoven
CNCEL buttonispushedorwhen
ovenshutsoffautomatically.
Theovenoperationiscontrolled
electronica~y.Thefollowing
instructionstellyouhowtooperate
theelectroniccontrols.
To set the clock
I. MShCLOCKbutton.
—~eTl~rn~ETknobtocorrecttime
-‘ day.Clockis nowset. Theclock
—
lIIu~tbe settothecorrecttimeof
dayforaccurateautomaticoven
...--:;:=;operations.
Tosetthe
Mi~uk/s~co~dm~~
1. Wsh TIMERbutton.
2. TurnSETknobtodesired
amountoftime(upto9hoursand
59minutes).TheMinute/Second
Timerwillbegintocountdown
withinafewseconds.
3. Whentimeisup,theEnd-of-Cycle
Tone(3longbeeps)willsoundand
thedisplaywillagainshowthetime
ofday.
Note:TheMinute/SecondTimeris
areminderonlyandwillnotoperate
theoven.
YoucanusetheMinute/Second
Timerwhetherornottheovenis
beingused.TheMinute/Second
Timerdoesnotinterferewithoven
operations.
To cancel the mmer
PushandholdTIMERbuttonfor
threeseconds.Thiswillclearthe
Minute/SecondTimerfunction.
1. PushBAKEbutton.
~, TurnSETbob untildesired
temperatureisdisplayed.
Aone-secondbeepwillsound
whentheovenhaspreheatedtoand
stabilizedatselectedtemperature.
3, Whenfinishedbaking,push
ovenCANCELbutton.
Note:Torecallwhattemperature
youhaveselectedwhiletherising
temperatureisbeingshown,push
andholdtheBAKEbutton.The
actualoventemperaturewillbe
shownafierafewseconds.
YoucanpushtheCLOCKbutton
todisplaytimeofdaywithout
cancelingtheovenoperation.
Youcanchangetheselected
temperatureatanytimeby
pushingtheBAKEbuttonand
turningtheSETbob.
ToBroil
1,‘PushBROILbutton.
2. TurnSETknobuntilyour
choiceofHI BROILor LOBROIL
isvisibleinthedisplay.
Whenfinishedbroiling,pushthe
ovenCANCELbutton.
(continuednextpage)
——

.——. ——
Theoventimerwillauto]natically
startandstopyourovencookingor
self-clemingoperationforyou.
1. PushCOOKTIMEbutton.
2. ~rn SETknobtosetlengthof
bakingtime.
3. ~USh BAKEbutton.
4. Turn SET knobtosetdesir~
temperature.
Wen cooktimeisreached,the
End-of-CycleTonewillsoundand
theovenwfilturnoff.
~Youcanpushthe~~~ TIME
buttonto findoutwhentheEnd-of-
CycleTonewillsoundandtheoven
willturnoff.
@YoucanpushtheCLOCKbutton
todisplaytimeofdaywithout
cancelingtheoveno~eration~
mDelaySbrtingan
AubmaticovenOpemtion
Ifa delayedcooking operation
is
desired:
1. PushCOOKTIMEbutton.
~~~~o~gth ofbting timewith
.
3. ~sh STOPTIMEbutton.
‘4.~rn SEThob totimeofday
whenbakingshouldbecompleted.
Donotsetastoptimethatisless
thanthelengthofcookingtime
plusthecurrenttimeofday.
5. PushBAKEbutton.
& mm SETknobtodesired
temperature.
Whenstoptimeisreached,the
~nd-of-CycleTonewillsound~d
theovenwillturnoff.
caution: Neverletfoodsitin the
ovenfor more thm 4houmbefore
eooting sta*e Roomtemperature
isidealforthegrowthofharmful
bacteria.Besureovenlightisoff
becauseheatfromthebulbwill
speedbacteriagrowth.
Note:YoucanpushtheS~P
TIMEbuttontofindoutwhenrh?
ove~~willturnoff. Pushandhold
theCOOKTIMEbuttontofindout
whentheovenwillturnon.
Ha de~ayedSelf-clwting oven
operation isd~ired~ seepage23.
HowtoChawe
aRqrm
Whenafinctionhasbeen
entered,youcanrecaUwhathas
beenprogrammedbypushing
thecorrespondingfunction
button.Themessagesinthe
displayshowyouwtichtiction
iscurrentlybeingdisplayed.
Whilethefunctionisdisplayed,
youcanchangeitwiththeSET
bob. Youcanchangeany
programmedtinction atany
time.
Tones
End+f-CycleTone(3longbeeps–
onesecondon, onesecondof~:
showsthatatired ovenoperation.
hasreachedS~P TIMEorthat
theMinute/SecondTimerhas
counteddown.
AttentionTone(seriesofshort
beeps,l/4-secondon, l/4-second
off,untilproperresponseisgiven):
willsoundifovenhasonlybeen
parti~y programmed.Forexample,
ifyouhaveselectedacooktimebut
notemperature,youwfllhearthe
AttentionToneuntilyouselecta
temperatureorpushCANCEL.
NotificationTone(single,one-
secondbeep):indicatesovenhas
stabilizedatselectedtemperature.
KeyTone(single,I/lO-second
beep):soundswhenanybutton
ispushed.
fimction Error Tone(seriesof
veryrapidbeeps,I/$-secondon,
l/4-secondo~: displaywillshowa
ftilurecode.CancelFunctionError
TonebypushingtheCANCEL
button.IftheFunctionErrorTone
startsagain(afterabout15seconds),
cti forservice.Disconnectthe~wge
electricalsupplytostopthetone.
If tie finctionerroroccurred
whileyouwereprogrammingthe
ElectronicControl,pushthe
CANCELbuttonandtry again.
ToCmcel the Tone..,Ifyoudon’t
wantanaudibletonewhenyoupush
abutton,youcaneliminatetheKey
Tonebypushingandholdingthe
CANCELbuttonuntilyouheara
shortbeep(inapproximatelytwo
seconds).Toactivatetie toneagain,
pushandholdtheCANCELbutton
oncemoreuntilyouhearashort
beep.Cancelingor activatingthe
toneshoddody bedonewhenthere
isnbovenoperationprogrammed=
PushingtheCANCELbuttonwill
clearWfinctionsexcepttheClock
andMinute/SecondTimer.
——...-.———--.,....,.—.=
—...”—i. —.—- —.. ..— ;: -
——..
~-;
k
t

..— ——
1. Positiontheshelfor shelvesin
“-oven.If coohng ontwoshelves
atthesametime,staggerthepans
forbestheatcirculation.
2. Closeovendoor.
3. PushtheBAKBbuttonand
turntheSETknobuntildesired
temperatureisdisplayed.If
preheatingisdesired,donotput
foodintheovenuntilaone-second
beepsoundstotellyoutheovenis
preheated.
4. Opendoorandplacefoodin
ovenoncenterofshelf.Allowat
least2inchesbetweenedgeof
bakewareandovenwallor adjacent
cookware.
5. Closeovendoor.
6. Checkfoodfordonenessat
minimumtimeonrecipe.Cook
longerifnecessary.PushICANCEL
buttonandremovefood.
sheifPositi@m
:ostbakingisdoneonthesecond
shelfposition(B)fromthebottom.
men bakingthreeor fouritems,
usetwoshelvespositionedonthe
secondandfourthsetsofsupports
(B& D)frombottomofoven.
Bakeangelfoodcakeson firstshelf
position(A)frombottomofoven.
BaMw mps
~FOIIOWatestedrecipeand
measuretheingredientscarefully.
IfyouareusingapackagetiX,
followlabeldirections.
~Donotopentheovendoorduring
abakingoperation—heatwi~belost
andthebakingtimemightneedto
beextended.Thiscouldcausepoor
bakingresults.Ifyoumustopenthe
door,openitpartially-o~y 3or4
inches—andcloseitasquicklyas
possible.
~DOnotdis~rb theheatcirculation
intheovenwiththeuseofduminum
foil.Iffoilisused,placeasmall
sheetofit, about10by 12inchesat
themost,onalowershelfseveral
inchesbelowthefood.Donotplace
foilontheovenbottom.
~0~~0~ B~H~ Problem
andPossibleSolutiom
Pms
Burningaroundedges
eEdges
ofc~st toothin.
~~nc~rrectb~ng temperature.
Bottomcrust soggyand unbaked
@A~~owcrustand/orfi~ingtoCOO~
sufficientlybefore.fillingpieshell.
~~il~ing maybe too thin. or~uicy.
o~i~l~ng~lowedtostandinpieshell
beforebaking.(Fillpieshe~sand
bakeimmediately.)
eIngredients and propermeasuring
affectthequalityofthecrust.LTsea
testedrecipeandgoodtechnique.
Makesuretherearenotinyholesor
tearsinabottomcrust. “Wtching”
apiecrustcouldcausesoaking.
me fillingruns over
oTopandbottomcrustnotwe~~
sealedtogether.
@Edgesofpiecrestnotbuiltup
highenough.
oToomuchfi]]ing.
~Checksizeofpieplate.
Wstry istough;crust notflaky
oTOOmuchhandling.
~Pattoos~fiorCUtintoofine.
Rolldoughlightlyandhandleas
littleaspossible.
Cms
Cakeriseshigheronone side
oBatterspreadunevenlyinpan.
*ovenshelvesnotlevel.
*Usingwarpedpans.
cakes Craetingontop
ooventemperaturetoohigh.
eBattertoothick,followrecipe
orexactpackagedirections.
~Checkforpropershelfposition.
~Checkpanshecalledforinrecipe.
@Impropermixingofcake.
Cakefalls
eToomuchshortening,sugaror
liquid.
~Checkleaveningagent,bating
powderorbakingsodatoassure
freshness.Makeahabittonote
expirationdatesofpackaged
ingredients.
eCakenotbakedlongenoughor
bakedatincorrecttemperature.
eIfaddingoiltoacakemix,make
certaintheoilisthetypeand
amountspecified.
Crust ishard
@
Checktemperature.
oCheckshelfposition.
Cakehassoggylayerorstreaksat
bcttom
eunde~xing ingredients.
e~horteningtooSOftforproper
creaming.
~Tiiomuchliquid.
cooms &BIscwm
Doughycenter; heavycrust.on
surface
*Checktemperature.
@Checkshelfposition.
~~o~~owbating instructions
carefullyasgiven.inreliablerecipe
oronconveniencefoodpackage.
o~~atcookiesheetswi~lgivemore
evenbakingresults.Don’tovercrowd
foodsonabating sheet.
eConveltiencefoodsusedbeyond
theirexpirationdate.
Browningmorenoticeableon
oneside-
~Ovendoornotclosedproperly,
checkgasketseal.
@Checkshelfposition.
15a,
.-— z—-. .—...—

—-
1..Aluminurnpansconductheat 2. Darkor~]on-shinyfinishesand
quic~y.Formostconventional glasscookwaregenerallyabsorb
baking,light,shinyfinishesgivebest heat,whichmayresultindry,crisp
resultsbecausetheyhelpprevent crests.Reduceovenheat25°F.if
overbrowning.Forbestbrowning lightercrustsaredesired.tipid
results,werecommenddullbottom browningofsomefoodscanbe
surticesforcakepansandpieplates. achievedbypreheatingcastiron
3.Preheatingtheovenisnotalways
necessary,especiallyforfoods
whichcooklongerthan30to40
minutes.Forfoodwithshort
cookingtimes,preheatinggives
bestappearanceandcrispness.
4.Opentheovendoortocheck
foodaslittleaspossibletoprevent
unevenheatingandtosaveenergy.
cookware.
Container
ShinyCookieSheet
ShinyMetalPanwith
satin-finishbottom
CastIronorGlass
ShinyMetalPanwith
satin-finishbottom
ShinyMetalMuffinPans
DeepGlassorCastIronCups
MetalorG1assLaafPans
MetalorGlassLoafPans
ShinyOblongorMuffinPans
ShinyOblon~orMuffinPans
Shelf
Position Oven
Temwrature Comments
Food
Bread
Biscuits(%-in.thick)
Coti2ecake
Cornbreadormuffins
Gingerbread
Muffins
Popovers
Quickloafbread
Yeastbread(2loaves)
Plainrolls
Sweetrolls
Cakes
(withoutshortening)
Angelfood
Jellyroll
Sponge
Cakes
Bundtcakes
Cupcakes
Fruitcakes
Layer
Layer,chocolate
Loaf
400°-4750 15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
30-55
1o-15
45-60
Canned,refrigeratedbiscuitstake
2to4minuteslesstime.
B,c
B
E
B
B
B
B
A,B
B
B
350°-4000
400°-4500
350° Preheatcastironpanforcrispcrust.
400°-4250
375° Decreaseabout5minutesformuffin
mix,orbakeat450°F.for25minutes,
thenat350”F.for10to 15minutes.
350°-3750
375°-4250 Darkmetalorglassgivedeepest
browning.
Forthinrolls,ShelfBmaybeused.
Forthinrolls,ShelfBmaybeused.
375°-4250
350°-3750
Aluminum~be Pan
MetalJellyRollPan
MetalorCeramicPan
MetalorCeramicPan
ShinyMetalMuffinPans
MetalorGlassLoafor
fibe Pan
ShinyMetalPanwith
satin-finishbottom
ShinyMetalPdnwith
satin-finishbottom
MetalorGlassLoafPans
MetalorGlassPans
CookieSheet
CookieSheet
CookieSheet
325°-3750
375°-4000
325°-3500
No-piece panisconvenient.
Linepanwithwaxedpaper.
A
B
A
325°-3500
350°-3750 45-65 20-25
2-4hrs.
20-35
25-30
40-60
25-35
10-20
6-12
7-12
A,B
B
A,B
B
B
B
Paperlinersproducemoremoist
crusts.
Use300°F.andShelfBforsmallor
individualcakes.
275°-3000
350°-3750
350°-3750
Cookies
Brownies
Drop
Refrigerator
Rolledorsliced
Fralits,
Qt]lerDesserts
Bakedapples
Custard
Puddings,Rice
andCustard
Pies
Frozen
Meringue
Onecrust
Twocrust
Pastryshell
NliseeliaHeous
Bztkedpotitoes
$cailopcddishes
$Ouffics
Barcookiesfrommixusesametime.
UseShelfCandincreasetemp.
25”F.to50”F.formorebrowning.
B,C
B,C
B,C
B,C
325°-3500
350°-4000
400°-4250
375°-4000
350°-4000
300°-3500 30-60
30-60
50-90
GlassorMetalPan
GlassCustardCupsorCasserole
(setinpanofhotwater)
GlassCustardCupsor
Casserole
B
B
B
Reducetemp.to300°F.forlarge
custard.Cookbreadorricepudding
withcustardbase80to90minutes.325°
FoilPanonCookieSheet
Spreadtocrustedges
GlassorSatin-finishMetal
GlassorSatin-finishMetal
GlassorSatin-finishMetal
SetonOvenShelf
GlassorMetalPan
Glass
400°-4250 45-70
15-25
40-60
40-60
12-15
60-90
30-60
30-75
Largepiesuse400”F.andincrease
time.
Toquicklybrownmeringue,use
400”F.for8to10minutes.
Custardfillingsrequirelower
temperature,longertime.
A
B
A,B
B
B
325°-3500
400°-4250
400°-4250
450°
325°-4000
325°-3750
300°-3500
B
B
B
Increasetimeforlargeamount
orsize.
“$x
,;$~--j
.3. ~_.
...-... ———-—-. —. .—..—..

Roasting
–- ~oastin~is cookingbydryheat.
—
‘~~fidermeatorpoultrycanbe
—roasteduncoveredinyouroven.
-Roastingtemperatures,which
=3-=+-~u!dbelowandsteady,keep
—spatteringtoaminimum.When
roasting,itis notnecessarytosear,
baste,coveror addwatertoyour
meat.Roastingisrosy,justfollow
thesesteps:
Step1:Positionovenshelfat
secondfrombottomposition(B)
forsmallsizeroast(3to 5Ibs.)and
atbottomposition(A)forlarger
roasts.
-
—
‘; RoastingGuide
mm
Meat
Tendercuts;rib, highquality
sirlointip,rumportopround*
Lamblegorbone-inshoulder*
Vealshoulder,legorloin*
Porkloin,ribor shoulder*
Ham,pre-cooked
Ham,raw
*Forbonelessrolledroastsover6-inches
thick.add5to10minutesperlb.totimes
givenabove.
—
ChickenorDuck
Chickenpieces
Step2: Checkweightofroast.
Placemeatfat-side-uporpoultry
breast-side-uponroastingrackina
shallowpan. Themeltingfatwill
bastethemeat.Selectapanas
closetothesizeofthemeatas
possible.(Broilerpanwithrackisa
goodpm forthis.)
Step3: ~sh B~ buttonand
turnSETknobuntildesired
temperatureisdisplayed.Checkthe
RomtingGuidefortem~raturesmd
approximatecookingtimes.
325°
325°
325°
325°
325°
325°
325°
350°
325°
hneness
Rare:
Medium:
WellDone:
Rare:
Medium:
WellDone:
WellDone:
WellDone:
ToWarm:
WellDone:
WellDone:
WellDone:
WellDone:
Step4: Mostmeatscontinueto
cookslightlywhilestandingafter
beingremovedfromtheoven.
Standingtimerecommendedfor
roas~is 10to20 minutes.This
allowsroastitofirmupandmakes
themeasiertocarve.Internal
temperaturewillriseabdt 5°to
IOT.;tocompensatefortemperature
rise,ifdesired,removeroastfrom
ovenwhentheinternaltemperature
isat5°to IO”F.lessthanthe
temperatureshownontheRoasting
Guide.
mozen Romti
Frozenroastsofbeef,pork,
lamb,etc.,canbestartedwithout
thawing,butallowUto 25minutes
additionaltimeperpound(15
minutesadditionaltimeperpound
forroastsunder5pounds,more
timeforlargerroasts).
Thawmostfrozenpoultrybefore
roastingtoensureevendoneness.
Somecommercialfrozenpoultry
canbecookedsuccessfullywithout
thawing.Followdirectionsgiven
onpacker’slabel.
3to5!bs. 6to 8~bS*
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
minutesperlb.(anyweight)
Under10Bbs. 10to ulbs.
27-35 24-27
3to5lbs. Over5lbs.
35-40 30”-35
35-40
10to HBbs. over Elbs.
18-25 15-20
Internal
Wmperature “F
130°-1400
150°-1600
170°-1850
130°-1400
150°-1600
170°-1850
170°-180”
170°-1800
115°-1250
170°
185°-1900
185°-1900
1X1thigh:
185°-190°
.,.,——-...,..—.— —.”——”— —..-— ——. .——--—

Broiling
Broilingiscookingfoodbyintense
radiantheatfromtheupperunitin
theoven.Mostfishandtendercuts
ofmeatcanbebroiled.Followthese
stepstokeepspatteringand
smokingtoaminimum.
Step1:Ifmeathasfatorgristienear
edge,cutverti~~slashesthrough
bothabout2“apart.Ifdesired,fat
maybetrimmed,leavinglayer
about1/8”thick.
Step2:Placemeatonbroilerrack
inbroilerpanthatcomeswith
range..Mwaysuseracksofatdrips
in~obroilerpan;otherwisejuices
maykome hotenoughtocatchfire.
Step3:PbsitionsheEonmmmendd
shelfpositionassuggestedinBroiling
Guideonoppsitepage.Mostbroiling
isdoneon@position.
I
1,..
Step4:Leavedoorajarafewinches
(exceptwhenbroilingchicken).
~heioor staysopenbyitself,yettie
propr @mpera@reismahtainedin
theoven.
Step5:PresstheBROILbuttonand
turntheSEThob untilyourchoice
ofHIBROILorLOBROILis
displayc~. Note:Chickenandham
arebroiledatLOBROILinorderto
cookfoodwithoutover-browningit.
_,—. . ....—.-.--.——.——— —.!
.._, —.
.
Step6:firn foodonlyonceduring
cooking.Timefoodsforfirstside
perBroilingGuide.
Turnfood,thenusetimesgivenfor
secondsideasaguidetopreferred
doneness.(Wheretwothicknesses
andtimesaregiventogether,use
firsttimesgivenforthinnestfood.)
Step%Whenfinishedbroiling,
pushtheCANCELbutton.Serve
foodimmediately,andleavepan
outsideoventocoolduringmed
foreasiestcleaning.
use of Aluminum Foil
1. Ifdesired,broilerpanmaybe
linedwithfoil,andbroilerrackmay
becoveredwithfoilforbroiling.
ALWAYSBECERTAIN~MOLD
FOILTHOROUGHLY~
BROILERWCK, ANDSLIT
FOIL~CONFORMWTH
SLITSINRACK.Broilerrackis
designedtominimizesmokingand
spattering,andtokeepdrippings
coolduringbrofling.Stoppingfat
andmeatjuicesfromdrainingto
thebroilerpanpreventsrackfrom
servingitspurpose,andjuicesmay
becomehotenoughtocatchfire.
2. DON~ placeasheetof
alutinum foilonshelf.Todoso
mayresultinimproperlycooked
foods,damagetoovenfinishand
increaseinheatonoutsidesurfaces
oftheoven.
Questiom&Answers
Q.why should Ileavethe door
closedwhenbroilingchicken?
A. Chickenistheonlyfood
recommendedforclosed-door
broiling.Thisisbecausechickenis
relativelythickerthanotherfoods
youbroil.Closingthedoorholds
moreheatintheoven,whichallows
chickentocookevenlythroughout.
~. Whenbroiling, i$ it ~~C~SS~~y
~0 alwaysuse arack in the pan?
A. Yes.Usingtheracksuspends
themeatoverthepan.Asthemeat
cooks,thejuicesfallintothepan,
thuskeepingmeatdrier.Juices
areprotectedbytherackandstay
cooler,thuspreventingexcessive
spatterandsmoking.
Q.$houid Isalt the meat b~for~
broiling?
A. No. Saltdrawsoutthejuices
andallowsthemtoevaporate.
Alwayssdt aftercooking.Turn
meatwithtongs;piercingmeat
withaforkalsoallowsjuicesto
escape.Whenbroilingpoultry
or fish,brusheachsideofien
withbutter.
Q.Whyare mymeats not turning
out as brown asthey should?
A. In someareas,thepower
(voltage)totherangemaybelow.
In thesecases,preheatthebroil
unitfor 10minutesbeforeplacing
broilerpanwithfoodinoven.
Checktoseeifyouareusingtie
recommendedshelfposition.Broil
forlongestperiodoftimeindicated
intheBroilingGuide.Turnfood
onlyonceduringbroiling.
QJDo Ineed to gr~as~my broi~~r
mck bpreventmat fmm Stichg?
A.No.Thebroilerrackisdesigned
toreflectbroilerheat,thuskeeping
the surfacecoolenoughtoprevent
meatstictig totie sutiace.However,
sprayingthebroilerracklightlywith
avegetablecoohng spraybefore
tooting willmakecleanupeasier.

BroilingGuide
&Broilerdoesnotneedto be
pr~heated.However,forverythin
foods,ortoincreasebrowning,
preheatif desired.
~. ~omn ~teab Canbe
conventionallybroiledby
positioningtheovenshelfatnext
lowestshelfpositionandincreasing
tooting timegiveninthisguide
1%timesperside.
Toslash,cutcrosswisethrough
outerfatsurfacejusttotheedgeof
themeat.Usetongstotim meat
overtopreventpiercingmeatand
losingjuices.
—-“~.Alwaysusebroilerpanandrack
thatcomeswithyouroven.Itis
—
~:<signedtominimizesmotingmd
—“spatteringbytrappingjuicesinthe
shieldedlowerpartofthepan.
2. Ovendoorshouldbeajarforall
foodsexceptchicken;thereisa
specialpositionondoorwhich
holdsdooropencorrectly.
3. Forste~s andchops,slashfat
. . .
~. Ifdesired,marinatemeatsor
chickenbeforebroiling.Orbmsh
withbarbecuesaucelast5to10
minutesonly.
5. men arraging foodonpan,
donotletfattyedgeshangover
sides,whichcouldsotiovenwith
evenlyaroundoutsideedgesofmeat. fatdripping.
secondside
We, Minuti Comments
Quantityred/or
~ickness
Food
z% IArrangeinsinglelayer.
DHI 5
DHI 8-9
Bacon Yzlb.(about8
thinslices)
GrollndBeef
WellDone ISpaceevenly.
6-7 Upto8pattiestakeaboutsametime.
1lb.(4patties)
1Ato%in.thick
BeefSteaks
Rare
Medium
WellDone
Rare
Medium
~WellDone
Chicken(450°)
~
7
6-7
8-9
6-7
9-12
16-18
Steakslessthan1inchcookthrough
beforebrowning.Panfryingis
recommended.
Slashfat.
DHI 9
D12-13
D13
D10
D15
D25
BLO 28-30
He HI 2-3
@c3-4
1inchthick
(1to1%lbs.)
1%in.thick
(2to2%lbs.)
18-20 Reducetimesabout5to10minutesper
sideforcut-upchicken.Brusheachside
withmeltedbutter.Broilwithskin
downfirstandbroilwithdoorclosed.
1whole
(2to2%lbs.),
splitlengthwise
-
—BakeryProducts
Bread(Toast)or
ToasterPastries 1~- 1Spaceeverdy.PlaceEnglishmuffins
cut-side-upandbrushwithbutter,if
desired.
2to4slices
1pkg.(2)
2(split)
EnglishMuftins
hbster %ils
(6to8oz.each) cHI 13-16
DHI 5
cLO 8
Donot Cutthroughbackofshell.Spread
turnover. open.Brushwithreekedbutter
beforeandafterhalfoftime.
2-4
5Handleandtumverycarefully.
Brushwithlemonbutterbeforeand
duringcookingifdesired,Preheat
broilertoincreasebrowning.
l-lb.filletsUto
1Ain.thick
Fish
8IIncreasetimes5to10minutesperside
forllAinchthickorhome-cured.
HamSlices(450°)
(precooked) 1in.thick
4-5
8-9 Slashfat.
2(% inch)
2(1in.thick)
about1lb.
Porkchops
WellDone
hmb chops
Medium
WellDone 4-7
10
4-6
12-14
Slashfat,
2(1inch)
about10to12oz.
2(1%inch)
about1lb.
Medium
WellDone
Wienersandsimilar
-precookedsausages,
,bratwurst
‘:”:,;.Y’-
Ifdesired,splitsausagesinhalf
lengthwise;cutinto5-to6-inchpieces.
l-lb. pkg.(10) DIIHI 61-2
.
.
:
.-.,—— .?.—. .—— .— i
.-....—..-—-—---.—..... ...—-

——.. —.
*care and cleaning (seecleaningGuideonpage25.)
Propercareandcleaningare
inlportantso yourrangewillgive
youefficientandsatisfactory
service.Followthesedirections
carefullyin caringforittohelp
assuresafeandpropermaintenance.
BESUW ELECTWCAL
POWR Is OFF BEFom
cLEmING mPMT OF
mWGE.
Theporcelainenamelcooktopis
sturdybutbreakableifmisused.
Thefinishis acid-resistant;
however,foodspillshighin acid
content(suchasfruitjuices,
tomatoesor vinegar)shouldnotbe
permittedtoremainonthefinish.
Thecontrolknobsmayberemoved
forcleaning.
Toremoveknob,pullitstraight
offthestem.If knobisdifficultto
remove,placeathincloth(likea
handkerchie~or apieceofstring
underandaroundtheknobedge
andpull Up.
lVashknobsin soapandwaterbut
donotsoak.
Clear
Groove
Toreplacebob, locatethegroove
ineachsideofthekob stem.One
Ofthe groovescontainsasprhg cfip
andtheothergrooveisclear.Locate
themoldedrib insidetheknob.Fit
themoldedrib oftheknobintothe
c[eargrooveontheknobstem.
PBug-InsurfaceUnik
Cleantheareaunderthedrippans
often.Built-upsoil,especially
grease,maycatchfire.
Tomakecleaningeasier,theplug-
insurfaceunitsareremovable.
Lifiaplug-inunitabout1‘~just
enoughtograspit—andyoucan
pullit out.
Donotlift aplug-in unitmore
than 1:’If you do9it may notlie
flat when youplugit back in.
Repeated liftingofthe plug-in
tit more than 1“m prmmently
damagethe receptacle.
Caution:Be sureal~controls-are
turned toOFFandsurfaceutik
arecoolbeforeattempting to
removethem.
Afierremovingaplug-inunit,
removeboththetrimringand
thedrippan(somemodelsare
equippedwithone-piecetrim
ring/drippans)andcleanthem
accordingtodirectionsinthe
CleaningGuide.Wipearoundthe
edgesofthe surfaceunitopening.
Cleantheareabelowtheunit.
Wnsedl areasthatwerewashed
withadampclothor sponge.
Terminals I
@Thedrippanmustbeplaced
intothesurfacecavityfirst.Make
sureopeninginpanlinesupwith
receptacle.Thetrimringthenfits
overthedrippan.(Somemodels
areequippedwithone-piecetrim
ring/drippans.)
@Inserttheterminalsoftheplug-in
unitthroughtheopeningandinto
thereceptacle,guidingunitsoit
fitssnuglyintoplace.
@Donotattempttocleanplug-in
surfaceunitsin anautomatic
dishwasher. J
@Donotimmerseplug-insurface
unitsinliquidsofanykind.
~Donotbendtheplug-insurface
unitplugterminals.
@Donotattempttoclean,adjust
or inanywayrepairtheplug-in
receptacle.
.