GE JSP28 User manual

Range
l!!!!
!
Safety Instructions ....................3-!5
Anti-TipDevice.........................................3,31
m
Operating Instructions, Tips
AluminumFoil...................................5,16,21
Iiid
~!.~ Care and CIeaning....................27-30
Cooktop ..................................................................3O
@
●
Problem Solver...............................32
Thermostat Adjustment–
,, .,, .
Do It Yourself . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ........18
More questions ?...call
GE Answer Center” 800.626.2000
Qql
Consumer Services ...................35
Appliance Registration ............:.....................2
Important Phone Numbers .......................35
Model and Serial Number Location ...........2
Removal of Packaging
Tape.........................2
Warranty........................................BackCover
Models:
JSP26
JSP28
GE Appliances
JSP31
MNU073 Re~ 5

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 You’ll find them on a label behind the storage drawer.
new range properly. These numbers are also on the Consumer Product
Keep it handy for answers to your questions. Ownership Registration Card that came with your
If you don’t understand something or need more help,
range. Before sending in this card, please write these
write (include your phone number): numbers here:
Consumer Affairs
GE Appliances
Model Number
Appliance Park
Louisville, KY 40225
Serial Number
How to Remove Packaging Tape
The safest way to remove the adhesive left from
packaging tape on new appliances to assure no
damage is done to the finish of the product 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 that is not removed from
the chrome trim on range parts cannot be removed
if baked on.
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
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.
SERVICE...
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 NOTICE
“ The California Safe Drinking Water and
Toxic Enforcement Act requires the Governor
of California to publish a list of substances known
to the state to cause cancer, birth defects or other
reproductive harm, and requires businesses to
warn customers of potential exposure to such
substances.
● The fiberglass insulation in self-clean ovens
gives off a very small amount of carbon
monoxide during the cleaning cycle.
Exposure
can be minimized by venting with an open
window or using a ventilation fan or hood.
When using electrical appliances, basic safety
precautions should be followed, including the
following:
● Use this appliance only for its intended use
as described in this guide.
● Be sure your appliance is properly installed
and grounded by a qualified technician in
—
~ccordance with the provided installation
instructions.
● Do not attempt to repair or replace any
part of your range unless it is specifically
recommended in this guide.
All other servicing
should be referred to a qualified technician.
● Before ~erformin~ any service, DISCONNECT
THE RANGE PO
-
WER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION PANEL
BY REMOVING THE FUSE OR SWITCHING
OFF THE CIRCUIT BREAKER.
WARNING—
All ranges can tip and injury
could result. To prevent
accidental tipping of the range
from abnormal usage,
including
excess loading of the oven door,
attach it to the wall or floor by
installing the Anti-Tip device
supplied. To insure the device is
properly installed and engaged.
make
sure the chain fits securely into the slot.
~ If you remove the range for any reason, make sure
Ie device is properly engaged before you push the
range back. Please refer to the Anti-Tip device
information in the back of this guide. Failure to
take this precaution could result in tipping of the
range and injury.
● Do not leave children alone-children should
not be left alone or unattended in an area where an
appliance is in use. They should never be allowed
to sit
or stand on any part of the appliance.
● Do not allow anyone to climb, stand or hang
on the door, drawer or range top. They could
damage the range and even tip it over, causing
severe personal injury.
● Teach children not to play with the controls
or any part of the range.
● Never leave the oven door open when you are
not watching the range.
● Always keep combustible wall coverings,
curtains or drapes a safe distance from your
range.
s Always keep dish towels dish cloths, pot
holders and other linens a safe distance
from your range.
● Always keep wooden and plastic utensils
and canned food a safe distance away from
your range.
“ CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED IN
CABINETS ABOVE A RANGE OR ON THE
BACKSPLASH OF A RANGE—CHILDREN
CLIMBING ON THE RANGE TO REACH
ITEMS COULD BE SERIOUSLY INJURED.
● Never wear loose-fitting or hanging garments
while using the appliance.
Be carefuI when
reaching for items stored in cabinets over the
range. 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 surface units. Do not
use a towel or other buIky cloth. Such cloths can
catch fire on a hot surface unit.
● For your safety, never use your appliance for
warming or heating the room.
● DO NOT STORE OR USE COMBUSTIBLE
MATERIALS,
GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS
IN
THE VICINITY OF THIS OR ANY OTHER
APPLIANCE.
(contimed next page)
3
—

IMPORTANT SAFETY INSTRUCTIONS
(cont]nued)
—
● Keep the hood and grease filters clean to
maintain good venting and to avoid grease fires.
● Do not let cooking grease or other flammable
materials accumulate in or near the range.
e
● Do not use water on grease fires.
4! $ jf
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, or if available, use a multi-purpose dry
chemical or foam-type extinguisher.
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.
Flame in the oven can be smothered completely
by closing the oven door and turning the oven
OFF or use a dry chemical or foam-type
extinguisher.
● Do not touch the surface units, the heating
elements or the interior surface of the 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 the surface units, the
areas nearby the 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.
Oven
● Stand away from the range when opening the
oven door. Hot air or steam which escapes can
cause burns to hands, face and/or eyes.
● Do not heat unopened food containers.
Pressure could build up and the container
could burst, causing an injury.
● Keep the oven vent duct unobstructed.
● Keep the oven free from grease buildup.
● Place the oven shelf in the desired position
while the oven is cool. If the shelves must be
handled when hot, do not let a pot holder contact
the heating elements in the oven.
● Pulling out the shelf to the shelf stop is a
convenience in lifting heavy foods. It is also
a precaution against burns from touching hot
surfaces of the door or oven walls.
● After broiling, always take the broiler pan out
of the range and clean it. Leftover grease in the
broiler pan can catch on fire next time YOU use –
the pan.
● When using cooking or roasting bags in the
oven, follow the manufacturer’s directions.
● Do not use your oven to dry newspapers.
If overheated, they can catch fire.
● Do not leave paper products, cooking utensils,
or food in the oven when not in use.
Do not
store flammable materials in an oven or near the
surface units.
Self-Cleaning Oven
● Do not clean the door gasket. The door gasket
is essential for a good seal. Care should be taken
not to rub, damage or move the gasket.
● Clean only parts listed in this Use and
Care Guide.
● Do not use oven cleaners. No commercial
oven cleaner or oven liner protective coating
of any kind should be used in or around any part
of the oven. Residue from oven cleaners will
damage the inside of the oven when the self-clean
cycle is used.
4

—.
● Do not use aluminum foil to line oven bottoms,
except as suggested in this guide. Improper
installation of these liners may result in a risk of
electric shock or fire.
● Be sure to wipe up excess spillage before
starting the self-cleaning operation.
● Before self-cleaning the oven, remove the
broiler pan and other cookware.
● If the self-cleaning mode malfunctions, turn the
oven off and disconnect the power supply.
Have
it serviced by a qualified technician.
Surface Cooking Units
● Use proper pan size—This appliance is equipped
with different size surface units. Select cookware
having flat bottoms large enough to cover the
surface unit heating element. The use of undersized
cookware will expose a portion of the surface unit
to direct contact and may result in ignition of
clothing. Proper relationship of the cookware to
—
the surface unit will also improve efficiency.
“ Never leave the surface units unattended at
high heat settings.
Boilovers cause smoking and
greasy spillovers that may catch on fire.
● Be sure the drip pans and vent ducts are not
covered and are in place. Their absence during
cooking could damage range parts and wiring.
● Do not use aluminum foil to line the drip pans
or anywhere in the oven except as described in
this guide. Misuse could result in a shock, tire
hazard or damage to the range.
● Never clean the cooktop surface when it
is hot. Some cleaners produce noxious fumes
and wet cloths could cause steam burns if used
on a hot surface.
● Never leave jars or cans of fat drippings
on or near your range.
● Only certain types of glass, glass/ceramic,
earthenware or other glazed containers are
suitable for range-top service;
others may break
because of the sudden change in temperature.
● To minimize the possibility of burns, ignition
of flammable materials, and spillage, the handle
of a container should be turned toward the center
of the range without extending over nearby
surface units.
@ Always turn the surface units to OFF before
removing cookware.
● Keep an eye on foods being fried at HI or
Medium High
heat.
Q To avoid the possibility of a burn or electric
shock, always be certain that the controls for
all surface units are at the OFF position and
all coils are cool before attempting to lift or
remove a unit.
● Do not immerse or soak the removable surface
units. Do not put them in a dishwasher.
● Never try to move a pan of hot fat, especially
a deep fat fryer. Wait until the fat is cool.
● When flaming foods are under the hood, turn
the fan off. The fan, if operating, may spread
the flame.
● Foods for frying should be as dry as possible.
Frost on frozen foods or moisture on fresh
foods can cause hot fat to bubble up and over the
sides of the pan.
● Use little fat for effective shallow or deep-fat
frying.
Filling the pan too full of fat can cause
spillovers when food is added.
● If a combination of oils or fats will be used
in frying, stir together before heating, or as fats
melt slowly.
● Always heat fat slowly, and watch as it heats.
c Use deep fat thermometer whenever possible to
prevent overheating fat beyond the smoking point.
SAVE THESE
INSTRUCTIONS
5

FEATu~s OF YOUR RANGE
Models
JSP26
JSP28
JSP31
L
I
6

I
Explained
Feature Index on page
1 Stora~e Drawer
] 3,29
2 Model and Serial Numbers
12
3 Bake Unit
I
23
4 Broil Unit
I 21,23
5 Oven Interior Light
I 13,30
6 Surface Unit Controls
] 5,10,27
7 Lift-Up Cooktop
28
Support rod holds it up to simplify
cleaning underneath.
8 Drip Pans 5,28
9 Plug-In Surface Units 3-5,
10-12,28
10 Oven Light Switch
13
Lets you turn interior oven light on and off.
11 Oven Vent (located under right rear surface unit) 4,28
12 Anti-Tip Device 3,31
13 Oven Control, Clock and Timer 8-10, 13-15,
18,20
14 Surface Unit “ON” Indicator Light
10
15 Automatic Oven Light Switch 13
16 Oven Shelf Supports
4, 13, 14
Shelf position for cooking are suggested in the
Baking, Roasting and Broiling sections.
I
17 Oven Shelves with Stop-Locks 4, 13, 14
23,30
I
18 Lift-Off Oven Door with Broil Stop Position 3,4,21
23. Z9
19 Oven Door Gasket 4,23,29
Z() Broiler pan and Rack 4, 5, 19,21
Do not clean in the self-clean oven.
23,30
7

M
FEATURES OF YOUR OVEN CONTROL
1. CLEAWOFF. 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 oven is in the bake, broil or self-
clean mode.
6. INCREASE. Short taps to this pad increase time or
temperature by small amounts. Press and hold pad
to increase time or temperature by larger amounts.
7. DECREASE. Short taps to this pad decrease
time or temperature by small amounts. Press
and hold pad to decrease 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. Press the clock pad to start.
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 while “TIMER” is showing.
If “F-” and a number flash in the display
and the oven control signals, this indicates
function error code. Press the CLEAWOFF pad.
Allow the oven to cool for 1 hour. Put the oven
back into operation. If the function error code
repeats, disconnect the power to the range and call
for service.
—
8

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
~
pad to set the time of day.
Timer To Set the Timer
The timer is a minute timer;
it does not control oven operations.
The maximum setting on the timer
c1
1. Press the TIMER
TIMER
ON/OFF pad.
ONIOFF
is 9 hours and 55 minutes.
n
2. Press the INCREASE
Aor DECREASE pad
~
to set the amount of
time on the timer.
The timer will start automatically
within a few seconds of releasing
the pad. The timer, as you are
setting it, will display seconds until
1 minute is reached. Then it will
display minutes and seconds until
10 minutes is reached.
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
lf “TIMER” is showing, press the INCREASE or Press the TIMER ON/OFF pad while the word
DECREASE pad until desired time is reached. “TIMER” is flashing.
If “TIMER” is not showing, press the TIMER
ON/OFF pad first, then follow the instructions above
to set the timer.
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 CLEAR/OFF 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 CLEAR/OFF pad for 10 seconds.
Power Outage
After a power outage, when power iS restored, the display will flash and
“-” ; me shown will no longer be correct—for example, after a 5-minute power
lterruption the clock will be 5 minutes slow.
All other
t’unctions that were in operation when the power went out will
have to
be programmed again.
9

SURFACE CONTROLS
Surface Cooking with Infinite Heat Controls
Your surface units and controls are designed to Switching heats to higher settings always shows
give you an infinite choice of heat settings for surface a quicker change than switching to lower settings.
unit cooking.
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.
How to Set the Controls
1. Grasp the control
knob
and push in.
2. Turn the knob either
I
clockwise or counterclockwise
to the desired heat setting.
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 rotated without
pushing in.
Be sure you turn the control knob to OFF when yoLl
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 High—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 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
.
10

COOKWARE TIPS
Wok Cooking
We recommend that you
use only a flat-bottomed
wok. They are available
at your local retail store.
*
%
,
“ ~l;~;;caus *
,
have support rings.
Use of these types of woks
without the support
rmg m
,,:,,g;;j;: “mm s’<
the w~k 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
Right
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“
+ge of the trim ring more than 1 inch.
Wrong
Over 1”
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.
11

HOME CANNING TIPS
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 harm
(even under pressure) are not harmful to the cooktop
the cooktop surfaces surrounding the surface units.
surfaces Surr;)unding the surface units.
Observe Following Points in Canning
1. Be sure the canner fits over the center of the
surf-ace 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
Iorlg to boil water.
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.
RIGHT WRONG NOTE: If your house has low voltage, canning may
take longer than expected, even though directions
m m~a
,::.~,,;,:,,, , ...:,,;,. ,.;::,,:.:::,,.
...,$:J’
.:::,~.<::;;::,~.,
have been carefully followed.
:;:;%;.,
‘::!::,*:,
The process time will be shortened by:
(1) ming a pressure canner, and
Flat-bottomed canners are recommended. (2)
starting with HOT tap water for fastest heating
of large quantities of water.
—
12
—

-efore 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 in
use them. a new oven and will disappear in a short time. To
2. Check the oven interior. Look at the shelves. 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 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, internal parts. This is normal and the fan may
especially during the first weeks of using your continue to run even after the oven is turned off.
new range.
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
‘he 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 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 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
.md toward the rear of the oven. Tilt up the front and
push the shelf toward the back of the oven until it goes
past “stop” on the oven wall. Then lower the front of
the shelf, and push it
all the way back.
II
13

BAKING
—
Your oven temperature is controlled very accurately
NOTE: When the oven gets hot, the top and outside
using an oven control system. We recommend that surfaces of the range get hot too.
you operate the range for a number
of weeks using the
time given on recipes as a guide to become familiar
with your new oven’s performance. If you think an
adjustment is necessary, see the Adjust the Oven
Thermostat—Do It Yourse~section.
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 CLEAR/OFF 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.
u.
—
Type of Food
Shelf Position
Angel food cake
A
Biscuits or muffins B or C
Cookies or cupcakes B or C
Brownies B or C
I Layer cakes
] Bor C
I
Bundt or pound cakes A or B
Pies or pie shells
B or C
Frozen pies A (on cookie sheet)
Casseroles B or C
Roasting A or B
Preheating
Preheat the oven if the recipe calls for it. Preheat Preheating is necessary for good results when baking
means bringing the oven up to the specified cakes, cookies, pastry and breads. For most casseroles
temperature before putting in the food. To preheat, and roasts, preheating is not necessary. For ovens
set the oven at the correct temperature—selecting without a preheat indicator light or tone, preheat
.—
a higher 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.
14

fiaking Pans
Pan Placement
Use the proper baking pan. The type of finish on the For even cooking and proper browning, there must be
pan determines the amount of browning that will occur. enough room for air circulation in the oven. Baking
● Dark, rough or dull pans absorb heat resulting in a results will be better if baking pans are centered as
browner, crisper crust. Use this type for pies. much as possible rather than being placed to the front
● Shiny, bright and smooth pans reflect heat, resulting or to the back of the oven.
in a lighter, more delicate browning. Cakes and Pans should not touch each other or the walls of the
cookies require this type of pan. oven. Allow 1- to 1 k-inch space between pans as well
● Glass baking dishes absorb heat. When baking in as from the back of the oven, the door and the sides.
If you use two shelves, stagger the pans so one is not
glass baking dishes reduce the temperature by
25”F.
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
Iarker 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 1 cookie sheet in the oven
at a time.
Pies Cakes
For best results, bake pies in dark, rough or dull pans When baking cakes, warped or bent pans will cause
to produce a browner, crisper crust. Frozen pies in foil uneven baking results and poorly shaped 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.
(continued next page)
15

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 maybe used
to catch a spillover by placing it on a lower shelf
several inches below the food.
BAKING
(continued)
—
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.
1. Press the COOK TIME pad.
NOTE: If your recipe requires preheating, you may
need to add additional time to the length of
the Cook Time.
2. Press the INCREASE pad until the desired length
of baking time appears in the display.
3. Press the BAKE pad.
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.
5. Press the CLEAIUOFF pad to clear the display
if necessary. Remove the food from the oven.
Remember, even though the oven shuts off
automatically, foods continue cooking after the
controls are off.
4. Press the INCREASE or DECREASE pad until the
desired temperature is displayed. An attention tone
NOTE:
will sound if step 3 is not done.
● 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 that 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
16
continue to run after the oven is turned off.

flow 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 Stop Time 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 turn the oven on
automatically, 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:
D
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.
c1
3. Press the STOP TIME pad.
STOP
TIME
“5:00” appears in the disp~ay and “STOP TIME”
flashes. The control automatically sets the Stop
Time by adding the Cook Time to the time of day,
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.
n
5. Press the BAKE pad.
BAKE
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.
7. Press the CLEAIUOFF pad to clear the display
if necessary. Remove the 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.
17

ADJUST THE OVEN THERMOSTAT
(Do It Yourself!)
—
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
2043 degrees.
To Adjust the Thermostat:
c1
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,
CLEAR press the CLEAR/OFF pad to go back
w
to the time of day display. Use your oven
as you would normally.
NOTE: This adjustment will not affect the Broil or
Clean temperatures. It will be remembered when
power is removed.
18

Roasting is cooking by dry heat. Tender meat or Roasting is really a baking procedure used for meats.
poultry can be roasted uncovered in your oven. Therefore, oven controls are set for BAKE or Timed
Roasting temperatures, which should be low and Bake. (You may hear a slight clicking sound,
steady, keep spattering to a minimum. indicating the oven is working properly.) Roasting is
easy; just follow these directions:
1. Place the shelf in A or B
necessary.
2. Check the weight of the
meat. Place the meat
fat-side-up, or poultry
breast-side-up, on
roasting rack in a
shallow pan. The
melting fat will baste
the meat. Select a pan
position. No preheating is
o
@
as close to the size” of the meat as possible. (The
broiler pan with rack is a good pan for this.) Line
the broiler pan with aluminum foil when using pan
for marinating, cooking with fruits, cooking heavily
cured meats, or basting food during cooking. Avoid
spilling these materials inside the oven or inside the
oven door.
f—] 3. preSs the BAKE pad.
II
BAKE
n
4. Press the INCREASE or DECREASE
A paduntilthedesiredtemperatureis
~
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.
c1
5. Press the CLEAIUOFF pad when
CLEAR
roasting is finished and then remove
m the food from the oven.
Most meats continue to cook slightly while standing,
after being removed from the oven. Standing time
recommended for roasts is 10 to 20 minutes. This
allows roasts to firm up and makes them easier to
carve. Internal temperature will rise about 5“ to 10“F.;
to compensate for temperature rise, if desired, remove
the roast from oven sooner (at 5° to 10°F. less Ihan
temperature in the Roasting Guide).
NOTE:
● J’OU may wish to use Timed Baking, as described in
the Baking section of this guide, to 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.
● 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 the
roasting cycle,
press the BAKE pad and then
the INCREASE or DECREASE pad to get the
new temperature.
For Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started Thaw most frozen poultry before roasting to ensure
without thawing, but allow 10 to 25 minutes per pound even doneness. Some commercial frozen poultry can
additional time (10 minutes per pound for roasts under be cooked successfully without thawing. Follow the
5 pounds, more time for larger roasts).
directions given on the package label.
(continued next page)
19

ROASTING
(continued)
.
Questions and Answers
Q. Is it necessary to check for doneness with Q. Do I need to preheat my oven each time I cook
a meat thermometer? a roast or poultry?
A.
Checking the finished internal temperature at A. It is unnecessary to preheat your oven.
the completion of cooking time is recommended.
Temperatures are shown in the Roasting Guide Q.
When buying a roast, are there any special tips
that would help me cook it more evenly?
section. For roasts over 8 pounds, check with
thermometer at half-hour intervals after half A. Yes. Buy a roast as even in thickness as possible,
the cooking time has passed. or buy rolled roasts.
Q. Why is my roast crumbling when I try to
carve it?
Q. Can I seal the sides of my foil “tent” when
roasting a turkey?
A.
Roasts are easier to slice if allowed to cool 10 to
A. Sealing the foil will steam the meat. Leaving
20 minutes after removing them from the oven. it unsealed allows the air to circulate and brown
Be sure to cut across the grain of the meat. the meat.
Type
Meat
Tender cuts; rib, high quality sirloin
tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shouider, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
ROASTING GUIDE
Oven
Temperature
325°
325°
325°
325°
325”
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
5-E
Approximate Roasting Time
in Minutes per Pound
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
3 to 5 lbs.
Over 5 lbs.
35-40
30-35
35-40
10 to 15 lbs. Over 15 lbs
18-25 15-20
Internal
temperature ‘F.
140°–1500’t
150°–1600
—
170°–1850
140”- 150”t
150°–1600
170°–1850
170°–1800
170°–1800
115°–1250
185°–1900
185°–1900
IN thigh:
185°–1900
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
‘hThe U.S. Department of- Agriculture says “Rare beef is popular, but you should know that cooking it to only 140”F. means
some food p~isoning orga;isms may s&vive.”
(Source:-S~fe Food Book. Your Kitchen Guide. USDA Rev._ .Iune 1985.)
20