GE JSP38GP User manual

Electric Slide-in Range
Safety instructions ....................3-6
Anti-Tip Device ...............................,,,,,,.,,, .......3
Operating Instructions, Tips
Aluminum Foil..............,...,................4, 20, 23
Clock and Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10, 11
Features ....,....................,., ............................8, 9
Oven........................................................, 15-24
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-20
Broiling, Broiling Guide ....................23, 24
Fan......, . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15, 17,21,23,25
Light; Bulb Replacement . . . . . . . . . . . . . . . . . 16, 30
Preheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Roasting, Roasting Guide ................2I, 22
Self-Cleaning Oven...........................25–27
Shelves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15, 19
Thermostat Adjustment . . . . . . . . . . . . . . . . . . . . . . . . . 16
Timed Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17, 18
Surface Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12–14
Control Settings .....,...,.....,,,,,....,,,,,,,...,,,,,. 12
Cooking Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Home Canning Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Hot Surface Light.......................,,......,,,,,,. 10
Problem Solver .,.....................33, 34
More questions ?...call
GE Answer Center@ 800.626.2000
Care and Cleaning,....,.....,........27-32
Anti-Tip Device .....................................................32
Glass Ceramic Cooktop .......,......................3I
Door Removal ............,..............................,,,,2 9
Storage Drawer ............................................3O
Consumer Services ...................s5
Appliance Registration .........................,,,,,,.,,2
Important Phone Numbers ...................,...35
Model and Serial Number Location ...........2
Warranty ............,...........,...............Back Cover
Em
lnstallation.............................................7
lnstalling........................................................7
Modek: JSP38GP
JSP38GS
GE Appliances
JSP39GR JSP40AS
MMU078 (Re~ 5)

HELP US HELP YOU
Before using your range,
read this book carefully.
It is intended to help you
operate and maintain your new
range properly.
Keep it handy for answers to
your questions.
If you don’t understand something
or need more help, write (include
your phone number):
Consumer Affairs
GE Appliances
Appliance Park
Louisville, KY 40225
Write down the model
and serial numbers.
You’ll find them on a label
behind the storage drawer.
These numbers are also on the
Consumer
Product Ownership
Registration Card that came with
your range. Before sending in
this card, please write these
numbers here:
Model Number
Serial Number
Use these numbers in any
correspondence or service calls
concerning your range.
If you received
a damaged range...
Immediately contact the dealer (or
builder) that sold you the range.
Save time and money.
Before you request
service . . .
Check the Problem Solver in the
back of this book. It lists causes of
minor operating problems that you
can correct yourself.
To obtain service, see the
Consumer Services page in the
back of this book.
We’re proud of our service and
want you to be pleased. If for some
reason you are not happy with the
service you receive, here are 3
steps to follow for further help.
IF YOU NEED SERVICE...
-
FIRST, contact the people who FINALLY, if your problem is still
serviced your appliance. Explain not resolved, write:
why you are not pleased. In most Major Appliance Consumer
cases, this will solve the problem. Action Panel
NEXT, if you are still not pleased, 20 North Wacker Drive
write all the details—including
Chicago, IL 60606
your phone number—to:
Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville. KY 40225
—
2

IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
MPORTANT 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 You Get Your Range
When using electrical appliances, basic safety
precautions should be followed, including the
following:
● Have the installer show you the location of the
circuit breaker or fuse. Mark it for easy reference.
● Be sure your appliance is properly installed
and grounded
by a qualified technician
in accordance with the provided Installation
Instructions.
● Use this appliance only for its intended use as
described in this manual.
● Do not attempt to repair or replace any part of
your range unless it is specifically recommended
in this book. All other servicing should be
referred to a qualified technician.
“ Before performing any service, DISCONNECT
THE RANGE POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION PANEL
BY
REMOVING THE FUSE OR SWITCHING OFF
THE CIRCUIT BREAKER.
AWARNING–
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
nstalling the Anti-Tip device
supplied. Make sure the chain fits
If you pull the range out from the wall for any
reason, make sure the device is properly engaged
before you push the range back. Please refer to the
Anti-Tip device information in this book. Failure to
take this precaution ccmld 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 mot allow anyone to climb, stand or hang on
the door, drawer or cooktop. They
could
damage the range and even tip it over, causing
severe personal injury.
c 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.
● Teach children not to play with the controls or
any other part of the ra~:ge.
● 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.
● Never wear loose-fitting or hanging garments
while using the appliance. Flammable material
could be ignited if brought in contact with the hot
glass surface over the cooktop surface units and
may cause severe bums.
-
● Use only dry pot holders—
moist or damp pot holders on hot
surfaces may result in bums from
steam. Do not let pot holders touch hot surface
units. Do not use a towel or other bulky cloth in
place of a pot holder. Such cloths can catch fire
on a hot burner,
● For your safety, never use your appliance for
warming or heating the room.
(continued next page)
se~~rely into the slot in the bracket.
3

IMPORTANT SAFETY INSTRUCTIONS
(continued)
● Always keep dish towels, dish cloths,
potholders and other linens a safe distance
from your range.
● Always keep wooden and plastic utensils and
canned food a safe distance away from your
range.
● DO NOT STORE OR USE COMBUSTIBLE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN
THE VICINITY OF
THIS OR ANY OTHER
APPLIANCE.
● Do not let cooking grease or other flammable
materials accumulate in or near the range.
e
● Do not use water on grease fires.
44. ~ j$
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, a multi-
purpose dry chemical or foam-type fire
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
extinguisher.
Flame in oven can be smothered completely by
closing the oven door and pressing the
CLEAWOFF pad or use a dry chemical or
foam-type extinguisher.
● Do not cook on a broken glass cooktop.
Spillovers or cleaning solution may penetrate a
broken cooktop and create a risk of electrical
shock. Contact a qualified technician immediately
should your cooktop become broken.
● Use care when touching the cooktop. The glass
surface of the cooktop will retain heat after the
controls have been turned off.
● Do not touch surface units. These surfaces may
be hot enough
to burn even though they are d~k,
in color. During and after use, do not touch, or let
clothing or other flammable materials contact
surface units or areas nearby surface units; allow
sufficient time for cooling, first.
Potentially hot surfaces include the cooktop and
areas facing the cooktop.
. 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
ancUor eyes.
● Do not heat unopened food containers.
Pressure could build up, and the container
could burst, causing an injury.
* Kee~ the oven vent duct
a
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 pot holder contact _
heating elements in the oven.
● Pulling out the shelf to the shelf stop is a
convenience
in lifting heavy foods. It is also a
precaution against burns from touching hot
surfaces of the door or oven walls.
● Do not use aluminum foil to line the oven
bottom or the cooktop, except as suggested in
manual. Improper installation of these liners may
result in electric shock or fire.
. When using cooking or roasting bags in oven,
follow the manufacturer’s directions.
● Do not use your oven to dry newspapers. If
overheated, they can catch fire.
● Be sure the vent duct is not covered and is in
place. Its absence during cooking could damage
range parts and wiring.
—
4

J
‘!
IMPORTANT SAFETY INSTRUCTIONS
(continued)
● 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 cooktop without extending over nearby
surface units.
● Always turn the surface unit controls to OFF
position before removing cookware.
● Never leave the surface units unattended at
high heat settings.
Boilovers cause smoking and
greasy spillovers that may catch fire.
● Keep an eye on foods being fried at high or
medium high heat settings.
● 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 sides
of pan,
c 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.
● Use a deep fat thermometer whenever possible
to prevent overheating fat beyond the smoking
point.
● Never try to move a pan of hot fat, especially a
deep fat fryer. 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.
.O Hot foods and steam can cause burns. Be
careful when opening any containers of hot food,
including popcorn bags, cooking pouches and
boxes. To prevent possible injury, direct steam
away from hands and face.
● NEVER USE WATER ON A GREASE FIRE.
Cleaning
● To minimize the possibility of burns, always
be certain that the controls for all surface units
are at OFF position and the entire glass surface
is cool before attempting to clean the cooktop.
● Clean only parts listed in this book.
● Keep the cooktop clean and free of
accumulations of grease or spillovers which
may ignite.
● When not in use, make sure the surface unit
controls are set to OFF position to prevent the
cooktop from being activated accidentally.
● Never clean cooktop surface when it is hot.
Some cleaners produce noxious fumes and wet
cloths could cause steam burns if used on a
hot surface.
● Do not allow water, other liquids or grease
to remain on the cooktop or control panel.
● Clean all cooking surfaces with caution.
.
SAVE THESE
INSTRUCTIONS
.
6

Installing
Your range, like many other household items, is heavy and can settle
into soft floor coverings such as cushioned vinyl or carpeting.
When
moving the range on this type
of flooring, use care, and it is recommended
that these simple and inexpensive instructions be followed.
The range should be installed on a l/4-inch thick sheet of plywood
(or similar material) as follows: When thefloor covering ends at the
front of the range, the area the range will rest on should be built up with
plywood to the same level or higher than the floor covering. This will allow
the range to be moved for cleaning or servicing. See the complete
installation instruction booklet included with the range for full details.
Leveling
Use a 1X+” open end or adjustable wrench to equally back out the 4 legs.
The flanges (rims) below the sides of the cooktop must be raised above the
top of the countertop. Carefully slide the range into its installation space.
Observe that it is clearing the countertop. Then place a spirit level or a glass
measuring cup partially filled with water on 1 of the oven shelves to check
for levelness. If using a spirit
level, take 2 readings, with the level placed
diagonally first in 1 direction and then the other.
Adjust the 4 legs carefully. Level the range front to back and side to
side. The range legs must rest on the floor. The range must not hang from
the countertop.
7

FEATURES OF YOUR RANGE
Models JSP38GP
JSP38GS
JSP39GR
JSP40AS
8
—

Explained
on page Explained
on page
4,30
Features Index Features Index
1 Anti-Tip Device
See the Installation Instructions.
2 Storage Drawer
3,32
13 Oven Vent
May get hot during oven use.
30 14 Hot Cooktop Indicator Light
12
3 Model and Serial Numbers
4 Oven Door Gasket
2 15 Oven Controls, Clock & Timer 10, 11,28
5,25,29 16 Master Indicator Light
12
5 Bake Element Maybe lifted
gently for wiping oven floor.
29 17 Oven Light Switch 16
18 Automatic Oven Door Latch 25-27
6 Broil Element 21,29 19 Oven Shelf Supports
Shelf positions for cooking are
suggested in the Baking,
Roasting and Broiling sections.
16
7 Oven Interior Light 16,30
8 Control Knobs for Surface Units 12,28
9 Surface Units
10 Dual-Size Surface Units
one 6 inch or 9 inch diameter
4, 15, 19
25,29
5, 12
12
20 Oven Shelves
with Stop-locks
21
Removable Oven Door with
Broil Stop Position
Easily removed for cleanirg.
22 Broil Pan and Rack
Do not clean in the
Self-Clean oven.
23,25,29
4,6, 13,31
‘ I Glass Ceramic Cooktop
12 Selector Switch
For left rear surface unit.
12
5,21,23
24,28
9

FEATURES OF YOUR OVEN CONTROL
1. CLEAIVOFF. 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 bake,
broil or
self-clean mode.
~ 6. INCREASE. Short taps to this pad increase time
or temperature by small amounts. Press and hold
the 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 the pad to decrease time or temperature by
larger amounts.
8.
BROIL. Press this pad to select the broil function.
9.
BAKE. Press this pad to select the bake function.
10. CLEAN. Press this pad to select self-cleaning
function. See the Operating the Self-Cleaning
Oven section.
11. COOK TIME. Use this pad for Timed Bake
operations.
12. STOP TIME. Use this pad along with the COOK –
TIME or CLEAN pad to set the oven to start and
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 set time of day. Press the CLOCK pad
to start.
14. TIMER. Press this pad to select timer function.
The timer does not control oven operations. The
timer can time up to 9 hours and 55 minutes.
To set timer, first press the TIMER 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 displayed.
If “F-” and a number flash on 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 power to the range and call for service.
—
10

OVEN CONTROL, CLOCK AND TIMER
;lock
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
D
1. Press the CLOCK
CLOCK
pad.
n
2. Press the INCREASE
Aor DECREASE pad
~
to set the time of day.
Bake or CLEAN cycle. 3. Press the CLOCK pad to start.
Timer To Set the Timer
The timer is a minute timer only.
The timer does not control oven
operations. The maximum
setting on the timer is
c1
1. Press the TIMER pad.
TIMER
9 hours and 55 minutes.
2. Press the INCREASE or
DECREASE pad to set the
amount of time on 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 60
seconds is reached.
Then it will display minutes
and seconds until 60 minutes
is reached.
After 60 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 Timer
If “TIMER” is showing, press the
INCREASE or DECREASE pad
until the desired time is reached.
If “TIMER” is not showing, press
the TIMER ON/OFF pad first, then
follow instructions above to set
the timer.
To Cancel Timer Power Outage?
Press the TIMER pad until the After a power outage, when power
word “TIMER” quits flashing on
is restored, the display will flash
the display (about 4 seconds).
and time shown will no longer be
correct—for example, after a
5-minute power interruption the
clock will be 5 minutes slow.
The display flashes until the clock
is reset.
All other functions that
were in operation when the power
went out will have to be
programmed again.
End of Cycle Tones Display Messages
The end of cycle tone is 3 short beeps followed by If “DOOr” appears on the display, the door is open.
1 beep that repeats every 6 seconds until you press Close the door. If “LOCK” appears on the display, the
any operation. If you would like to eliminate the oven door is in the locked position. BAKE, BROIL
repeating beeps, press and hold the CLEAR/OFF and COOK TIME cannot be set if the door is in the
pad for 10 seconds. locked position.
To return the end of cycle tone to the repeating beeps,
press and hold the CLEAR/OFF pad for 10 seconds.
11

SURFACE UNIT CONTROLS
At both OFF and HI the control “clicks” into position. Switching heats to higher settings always results in a
You may hear slight “clicking” sounds during quicker change then switching to lower settings.
cooking, indicating the control is keeping the surface
units at the heat level or power level you set.
How to Set the Controls
Push the knob and turn in either
ie ~
directions to the heat setting you
F
‘ want.
~
The control must be pushed in to
set only from the OFF position.
●
When the control is on any other
~osition than OFF, it may be
~otated without pushing in.
Be sure you turn the control knob to OFF when you
finish cooking. An indicator light will glow when a
surface unit is on.
Coil Select Control
The left rear surface unit has 2 heating areas of
different sizes that let you match the size of the unit
to the size of the cookware you are using.
● To use the small (6”) surface unit, push in the bottom
portion of the rocker switch next to the control knob.
Push in and turn the control knob to desired setting.
● To use the large (9”) surface unit, push in the top
portion of the rocker switch. Push in and turn the
control knob to desired setting.
CAUTION:
● Never cook directly on the glass. Always use
cookware when cooking.
● Do not use surface as a cutting board.
● Do not slide cookware on the glass cooktop surface
because it may scratch the glass.
—
Cooking Guide for Using Heat Settings
HI—Used to begin cooking or to bring water to a
boil. Reduce heat setting after water boils.
MEDIUM HIGH—(Setting halfway between HI and
MED) Maintains a fast boil on large amounts of food.
MED—Saute and brown; keeps food at a medium
boil or simmer.
MEDIUM LOW—(Setting halfway between MED
and LO) Cook after starting at HI; cooks with little
water in covered pan.
LO—Used for long slow cooking (simmering) to
tenderize and develop flavors. Use this setting to melt
butter and chocolate or to keep foods warm.
Cooktop temperatures increase with the number of
surface units that are on. With 3 or 4 surface units
turned on, surface temperatures are high, so be careful
when touching the cooktop.
The HOT SURFACE light will glow when the
cooktop is hot to the touch.
1’?
NOTE:
● At HI or MEDIUM HIGH, never leave f’ood
unattended. Boilovers cause smoking; greasy
spillovers may catch fire.
● At LO or MEDIUM LOW, melt chocolate, butter on
small element.
c When a surface unit is turned on, the unit can be
seen glowing red within a few seconds. The red
glow will turn on and off (cycling) to maintain the
selected heat setting. With poor cookware, you will
see frequent cycling of the unit off and on. Good,
flat cookware will minimize the cycling. See the
Cooking Tips section.
● It is safe to place hot cookware from the oven or
surface on the glass ceramic surface when it is cool.
Hot cookware will not damage the surface.
n
~F
*
(o
~gl
~,
{ ;
“’’’’w&w’””M

SURFACE COOKING TIPS
Jookware
Use of correct cookware can affect the cooking
performance and cleaning of your cooktop.
The
correct cookware reduces the temperature of the
glass ceramic surface and minimizes the chance of
spillovers burning onto the surface units.
Use pans with thick, flat, smooth bottoms. Slightly
concave pans give acceptable results. Do not expect
good results from convex bottom pans. To check the
flatness of your pan try 1 of the the following tests:
1. Turn the bottom of the pan up.
Place the edge of a ruler across
the bottom of the pan. Little or
no light should be visible
under the ruler.
2. Another simple test to determine even heat
distribution across the cookware bottom is to put
1 inch of water in the pan. Bring the water to a boil
and observe the location of bubbles as the water
starts to boil. Good flat cookware will have an even
distribution of bubbles over the bottom surface area
of the pan. Bubbles localized in only a portion of
the bottom indicate uneven contact of the pan to
the surface unit, uneven heat transfer or an
unsuitable pan.
Use pans that match the diameter of the surface
unit. Cooking performance will not be as good if
the cookware is either smaller or larger than the
surface unit.
The following information will help you choose
cookware which will give good performance.
Stainless Steel: highly recommended
Especially good with a sandwich clad bottom. The
sandwich bottom combines the benefits of stainless
steel (appearance, durability, and stability) with the
advantages of aluminum or copper (heat conduction,
ven heat distribution).
Copper Bottom:
Good performance, but copper may leave residues
which can appear as scratches. The residues can be
removed, as long as the cooktop is cleaned immediately.
Porcelain/enamel:
Good performance only with a thick, flat, smooth
bottom. Avoid boiling dry, as porcelain can melt and
fuse to the surface.
Aluminum: heavy weight recommended Glass-ceramic: not recommended
Good conductivity. Aluminum residues sometimes Poor performance. May scratch surface. Usable, but
appear as scratches on the cooktop, but can be removed not recommended.
if cleaned immediately. Because of its low melting
Stoneware: not recommended
point, thin weight aluminum should not be used. Poor performance. Will scratch the surface.
Cast Iron: not recommended
Poor performance. Will scratch the surface.
Deep Fat Frying Wok Cooking
Do not overfill cookware with fat that may spill over We recommend that you use
—
when adding food. Frosty foods bubble vigorously. only a flat-bottomed wok.
Watch food frying at high temperatures. Keep range They are available at your
and hood clean from grease.
local retail store.
Melted Materials on Cooktop
Melted materials (plastic, aluminum foil, sugar or
Do not attempt further cleaning until the
foods with high sugar content) can cause damage to cooktop surface has cooled. See
the Care and
the cooktop.
Cleaning section.
If you accidentally melt anything on the cooktop, turn
mit to LO, wipe the hot cooktop immediately with
.,everal dry paper towels. Wearing an oven mitt, hold
the razor scraper at a 30° angle to the cooktop and
scrape the hot
spill to a cool area outside of the
surface unit. Be careful not to burn yourself.
13

HOME CANNING TIPS
Canning should be done on cooktop only.
—
HOWEVER, DO NOT USE LARGE DIAMETER
Pots that extend beyond 1 inch of surface unit’s edge
CANNERS OR OTHER LARGE DIAMETER
are not recommended for most surface cooking.
COOKWARE FOR FRYING OR BOILING FOODS
However, when canning with water-bath or pressure OTHER THAN WATER. Most syrup or sauce
canner, large-diameter pots may be used. This is mixtures—and all types of frying—cook at
because boiling water temperatures (even under temperatures much higher than boiling water. Such
pressure) are not harmful to cooktop surfaces temperatures could eventually harm cooktop surfaces.
surrounding surface unit.
Observe Following Points in Canning
1. Be sure canner fits over center of surface unit.
If your cooktop or its location do not allow 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.
CAUTION
Safe canning requires that harmful microorganisms
are destroyed and that the jars are sealed
completely. When canning foods in a water bath
canner, a gentle but steady boil must be maintained
continuously for the required time. When canning
foods in a pressure canner, the pressure must be
maintained continuously for the required time.
After you have adjusted the controls, it is very
important to make sure the prescribed boil or
pressure levels are maintained for the required time.
This cooktop has temperature limiters that prevent
the cooktop from getting too hot. If the bottom of
your canner is not flat, the surface unit can
overheat, triggering the temperature limiters to
turn the surface unit off for a time. This will stop
the boil or reduce the pressure in the canner.
Since you must make sure to process the canning
jars for the prescribed time, with no interruption
in processing time, you cannot can on this cooktop
if your canner is not flat enough.
—
14

Jefore Using Your Oven
1. Look at the controls. Be sure you understand how
to set them properly. Read over the directions for
the Oven Controls so you understand how to
use them.
2. Check oven interior. Look at the shelves.
Take a practice run at removing and replacing
them properly, to give sure, sturdy support.
3. Read over information and tips that follow.
4. Keep this book handy so you can refer to it,
especially during the first weeks of using your
new range.
NOTE:
● On some models, a fan may automatically turn on to
cool internal parts. This is normal, and the fan may
continue to run even after the oven is turned off.
● You may notice a “burning” or “oily” smell the first
few times you turn your oven on. This is normal in
a new oven and will dissipate in a short time.
To speed the process, set a self-clean cycle
(see Operating the Self-Cleaning Oven section)
lasting a minimum of 3 hours.
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
liminate 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 the
shelo facing
(continued next page)
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 “stop” on the oven wall. Then lower the front of
the shelf and push it all the way back.
15

USING YOUR OVEN
(continued)
Shelf Positions
The oven has 4 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 Light
Use the switch on the control panel to turn the light on and off.
Adjusting the Oven Thermostat
If you don’t think the oven is heating at the right
temperature when you are baking or roasting, you
can reset the thermostat yourself.
When cooking food for the first time in your new
oven, use time given on recipes as a guide. Oven
thermostats, over a period of years, may “drift” from
the factory setting and the differences in timing
between an old and a new oven of 5 to 10 minutes are
not unusual. Your oven has been set correctly at the
factory and is more likely to be accurate than the oven
which it replaced.
We do not recommend the use of inexpensive
thermometers,
such as those found in the grocery
store, to check the temperature setting of your new
oven. These thermometers can vary by
2040 degrees.
To decide how much to change the temperature,
set the oven temperature 25”F. higher or lower than
the temperature in your recipe, then bake. The results
of this “test” should give you an idea of how much, the
temperature should be changed.
To Adjust the Temperature:
—
c1
1. Press the BAKE pad.
BAKE
2. Select an oven temperature between 500”F. and 550”F.
3. Immediately, before “ON” appears, press and hold
the BAKE pad for about 4 seconds. The time
display will change to the oven adjustment display.
n“
. - .-- — ... ------ --- u- .- J:.. -.AA
A 4“”’
~
1 IW oven LWl~tXiILUIC L2ill UC WJ U>LGU
up to (+) 35°F. hotter or (–) 35°F. cooler.
Use the INCREASE or DECREASE pad
to select the desired change in the display.
c1
5.
CLEAR
F
When you have made the adjustment,
press the CLEAR/OFF pad to go back 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 retained in
memory after a power failure.
16

BAKING
Your oven temperature is controlled very accurately using an oven control
system. We recommend that 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
Adjusting the Oven Temperature section.
How to Set Your Range for Baking
To avoid possible burns, place the shelves in the When the oven starts to heat, the word “ON” and the
correct position before you turn the oven on.
changing temperature, starting at 100°F., will be
n
1. Press the BAKE pad. displayed. When the oven
rea~hes the set temperature
BAKE
a tone will sound.
~ 3. Press the CLEAIUOFF Dad when baking
lC~l isfinishedandthenrernovethefood -
( J
2. Press the INCREASE or DECREASE
m
from the oven.
pad. The display will show the last
bake temperature that was used. (Tap to
NOTE: A fan may automatically turn on to cool
change the temperature 5°F. a tap. Press internal parts. This is normal, and the fan may
and hold to change the temperature 25°F. continue to run oven after the oven in turned off.
at a time.)
I
To change the oven temperature during the Bake
cycle,
press the BAKE pad and then the INCREASE
or DECREASE pad to get the new temperature.
TIMED BAKING
How to Time Bake
The oven control allows you to turn the oven on or off
To set the clock, first press the CLOCK pad. Press the
automatically at specific times that you set.
INCREASE or DECREASE pad until correct time of
NOTE: Before beginning make sure the oven clock day is displayed. Press the CLOCK pad to start.
shows 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.
2. Press the INCREASE pad until desired length of
baking time appears in the display.
When the oven starts to heat, the word “ON” and the
changing temperature, starting at IOO”F., will be
displayed. 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. Remove the food from the oven.
Remember,
even though the oven shuts off automatically,
foods continue cooking after the controls are off.
3. Press the BAKE pad. Attention tone will occur if
NOTE: Foods that spoil easily such as milk, eggs,
step 3 is not done. fish, stuffings, poultry and pork should not be allowed
4. Press the INCREASE or DECREASE pad until the
to sit for more than 1 hour before or after cooking.
desired temperature is displayed. 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.
(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
cooking time.
3. Press the STOP TIME pad.
4. Press the INCREASE/ DECREASE pad until
desired Stop Time appears in display.
5. Press the BAKE pad.
6. Press the INCREASE/ DECREASE pad to
select the oven temperature.
T O avoid possible burns, place the shelves in the
correct po~ition 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
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:
o
1. Press the COOK TIME pad.
COOK
TIME
n
2. For 3 hours of cooking time, press the
AINCREASE pad until
“3:00” appears in
~ the display.
n
3. Press the STOP TIME pad.
STOP
TIME
:::::: LTml
in the d]splay and
I
1
flashes. The control
. . . . . .
automatically sets 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.
(—] SO press the BAKE pad.
II
BAKE
6. Press the INCREASE pad. The last oven set
temperature appears in the display. Press the
INCREASE or DECREASE pad until “325°”
is displayed.
At
4:00, the oven will turn on automatically.
The word “ON” and the changing oven
temperature, starting at 100”F., will be displayed
as the oven heats up. The oven will continue to
cook for the programmed 3 hours and shut off
automatically at
7:00.
7. 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.
● When setting your oven for a delay start, never
let foods such as dairy products, fish, meat,
poultry, etc. sit for more than 1 hour before actual
cooking begins. Room temperature promotes the
mmwth of harmful bacteria. Be sure the oven light
~. –
is off because heat from the bulb will speed
bacteria growth.
—
18

?or best baking results, follow these suggestions:
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,
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
Layer cakes B or C
place-most foods in the middle of the oven, on either Bundt or pound cakes A or B
the second or third shelf from the bottom. See the
chart for suggested shelf positions. Pies or pie shells B or C
Frozen pies A (on cookie sheet)
Casseroles B or C
I Roasting I AorB
I
Preheating
Preheat the oven if the recipe calls for it. Preheat
means bringing the oven up to the specified
temperature before putting in the food. To preheat,
set the oven at the correct temperature—selecting a
higher temperature does not shorten preheat time.
Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary. For ovens
without a preheat indicator light or tone, preheat
10 minutes. After the oven is preheated place the food
in the oven as quickly as possible to prevent heat
from escaping.
Baking Pans
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 also absorb heat. When baking
in glass baking dishes, lower the temperature by
25”F. and use the recommended cooking time in
the recipe. This is not necessary when baking pies
or casseroles.
Pan Placement
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 walls 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 2 shelves, stagger the pans so 1 is not directly
above the other.
(continued next page)
19

BAKING
(continued)
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.
For best results, use only 1 cookie sheet in the oven
at a time.
9
0
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.
Aluminum Foil
Never entirely cover a shelf with a large cookie
sheet or 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.
Don’t Peek
Set the timer for the estimated cooking time and do DO NOT open the door to check until the
not open the door to look at your food. Most recipes minimum time. Opening the oven door frequently
provide minimum and maximum baking times such during cooking allows heat to escape and makes
—
as “bake 30-40 minutes.” baking times longer. Your baking results may also
be affected.
20