GE Profile JGB928SELSS Original instructions

Safety Instructions . . . .2–7
Operating Instructions
Aluminum Foil . . . . . . . . . . . . . . . .12
Clock and Timer . . . . . . . . . . . . . .14
Lower Oven Drawer . . . . . . . . . .27
Surface Cooking . . . . . . . . . . . . . , 9
Upper Oven . . . . . . . .10–26, 2 , 29
Baking and Roasting . . . . . . . .12
Broiling, Broiling Guide . . . . . . .13
Convection . . . . . . . . . . . . . .17–20
Oven Control . . . . . . . . . . . . . . .10
Power Outage . . . . . . . . . . . . . .11
Preheating . . . . . . . . . . . . . . . . .12
Probe . . . . . . . . . . . . . . . . . . . . . . .16
Sabbath Feature . . . . . . . . .24, 25
Self-Cleaning . . . . . . . . . . . .2 , 29
Shelves . . . . . . . . . . . . . . . . . . . . .12
Special Features . . . . . . . . .22, 23
Thermostat Adjustment . . . . . .26
Timed Baking
and Roasting . . . . . . . . . . . . . . .15
Timed Convection Baking . . . .21
Care and Cleaning
Burner Assembly . . . . . . . . . .30, 31
Burner Grates . . . . . . . . . . . . . . . .32
Control Panel and Knobs . . . . . .37
Cooktop . . . . . . . . . . . . . . . . . .32–34
Glass . . . . . . . . . . . . . . . . . . .33, 34
Porcelain . . . . . . . . . . . . . . . . . . .32
Door Removal . . . . . . . . . . . . . . . .35
Lower Oven Drawer . . . . . . . . . .36
Oven Bottom . . . . . . . . . . . . . . . . .35
Oven Light Replacement . . . . . .3
Oven Vents . . . . . . . . . . . . . . . . . .37
Self-Cleaning . . . . . . . . . . . . .2 , 29
Shelves and Drawer Racks . . . .3
Stainless Steel Surfaces . . . . . . .32
Installation
Instructions . . . . . . . . . .39–50
Air Adjustment . . . . . . . . . . . . . . .49
Anti-Tip Device . . . . . . . . . . . .42, 50
Checking Burner
Ignition . . . . . . . . . . . . . . . . . . . . . .4
Connecting the Range
to Gas . . . . . . . . . . . . . . . . . . .43–45
Dimensions and Clearances . . .41
Electrical Connections . . . . .46, 47
Leveling the Range . . . . . . . . . . .49
LP . . . . . . . . . . . . . . . . . . . . . . . . . . .50
Troubleshooting
Tips . . . . . . . . . . . . . . . . . . . .51–54
Accessories . . . . . . . . . . . . . .55
Consumer Support
Consumer Support . . .Back Cover
Product Registration . . . . . . .57, 5
Warranty for Customers
in Canada . . . . . . . . . . . . . . . . . . .63
Warranty for Customers
in the U.S.A. . . . . . . . . . . . . . . . . .62
Ranges
183D558 P222 49-85138 05-07 JR
JGB928
Owner’s Manual
& Installation
Instructions
ge.com
Self-Cleaning Gas
Write the model and serial
numbers here:
Model # ____________________
Serial #______________________
You can find them on a label
on the front of the range behind the
lower oven drawer.
In Canada contact us at:
www.GEApp iances.ca

2
IMPORTANT SAFETY INFORMATION.
READ ALL INSTRUCTIONS BEFORE USING.
— Do not store or use gasoline or other
flammable vapors and liquids in the
vicinity of this or any other appliance.
—WHAT TO DO IF YOU
SMELL GAS
■Do not try to light any appliance.
■ Do not touch any electrical switch
do not use any phone in your building.
■ Immediately call your gas supplier
from a neighbor’s phone. Follow the
gas supplier’s instructions.
■ If you cannot reach your gas supplier,
call the fire department.
— Installation and service must be
performed by a qualified installer,
service agency or the gas supplier.
WARNING: If the information
in this manual is not followed exactly,
a fire or explosion may result causing
property damage, personal injury
or death.
WARNING!
ANTI-TIP DEVICE
■ALL RANGES CAN TIP
■INJURY TO PERSONS
COULD RESULT
■INSTALL ANTI-TIP
DEVICES PACKED WITH
RANGE
■SEE INSTALLATION
INSTRUCTIONS
WARNING!
For your safety, the information in this manua must be fo owed to minimize the risk of fire
or exp osion, e ectric shock, or to prevent property damage, persona injury, or oss of ife.
All ranges can tip and injury could result.
To prevent accidenta tipping of the range, attach it to the wa by insta ing the Anti-Tip device supp ied.
If the Anti-Tip device supp ied with the range does not fit this app ication, use the universa Anti-Tip
device WB2X7909.
To check if the device is insta ed and engaged proper y, carefu y tip the range forward. The Anti-Tip
device shou d engage and prevent the range from tipping over.
If you pull the range out from the wall for any reason, make sure the device is properly engaged
when you push the range back against the wall. If it is not, there is a possible risk of the range tipping
over and causing injury if you or a child stand, sit or lean on an open door.
Please refer to the Anti-Tip device information in this manual. Failure to take this precaution could
result in tipping of the range and injury.
ANTI-TIP DEVICE
®
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3
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WARNING!
Have the insta er show you the ocation of the range gas shut-off va ve and how to shut it off
if necessary.
■Have your range installed and properly
grounded by a qualified installer, in
accordance with the Installation Instructions.
Any adjustment and service should be
performed only by qualified gas range
installers or service technicians.
■Do not attempt to repair or replace any
part of your range unless it is specifically
recommended in this manual. All other service
should be referred to a qualified technician.
■Plug your range into a 120-volt grounded
outlet only. Do not remove the round
grounding prong from the plug. If in doubt
about the grounding of the home electrical
system, it is your personal responsibility and
obligation to have an ungrounded outlet
replaced with a properly grounded,
three-prong outlet in accordance with
the National Electrical Code. Do not use
an extension cord with this appliance.
SAFETY PRECAUTIONS
IMPORTANT SAFETY NOTICE
The Ca ifornia Safe Drinking Water and Toxic Enforcement Act requires the Governor of Ca ifornia to
pub ish a ist of substances known to the state to cause birth defects or other reproductive harm, and
requires businesses to warn customers of potentia exposure to such substances.
Gas app iances can cause minor exposure to four of these substances, name y benzene, carbon
monoxide, forma dehyde and soot, caused primari y by the incomp ete combustion of natura gas
or LP fue s. Proper y adjusted burners, indicated by a b uish rather than a ye ow f ame, wi minimize
incomp ete combustion. Exposure to these substances can be minimized by venting with an open
window or using a venti ation fan or hood.
Operating
Instructions Care and Cleaning Installation
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Safety Instructions Consumer Support

■Locate the range out of kitchen traffic path
and out of drafty locations to prevent poor
air circulation.
■Be sure all packaging materials are removed
from the range before operating it to prevent
fire or smoke damage should the packaging
material ignite.
■Be sure your range is correctly adjusted by
a qualified service technician or installer for
the type of gas (natural or LP) that is to be
used. Your range can be converted for use
with either type of gas. See the Insta ation
of the range section.
■WARNING: These adjustments must
be made by a qualified service technician
in accordance with the manufacturer’s
instructions and all codes and requirements
of the authority having jurisdiction. Failure
to follow these instructions could result in
serious injury or property damage. The
qualified agency performing this work
assumes responsibility for the conversion.
■After prolonged use of a range, high floor
temperatures may result and many floor
coverings will not withstand this kind of use.
Never install the range over vinyl tile or
linoleum that cannot withstand such type
of use. Never install it directly over interior
kitchen carpeting.
■Do not leave children alone or unattended
where a range is hot or in operation.
They could be seriously burned.
■Do not allow anyone to climb, stand or hang
on the oven door, drawer or cooktop. They
could damage the range and even tip it over,
causing severe personal injury.
■ 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 careful when
reaching for items stored in cabinets over the
range. Flammable material could be ignited
if brought in contact with flame or hot oven
surfaces and may cause severe burns.
■Do not store flammable materials in an oven,
a range drawer or near a cooktop.
■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.
■Do not use water on grease fires. Never pick
up a flaming pan. Turn the controls off.
Smother a flaming pan on a surface burner
by covering the pan completely with
a well-fitting lid, cookie sheet or flat tray.
Use a multi-purpose dry chemical or
foam-type fire extinguisher.
■Flaming grease outside a pan can be put
out by covering it with baking soda or,
if available, by using a multi-purpose dry
chemical or foam-type fire extinguisher.
■Flame in the upper oven or lower oven drawer
can be smothered completely by closing the
oven door or drawer and turning the control
to off or by using a multi-purpose dry
chemical or foam-type fire extinguisher.
■Let the burner grates and other surfaces cool
before touching them or leaving them where
children can reach them.
■Never block the vents (air openings) of the
range. They provide the air inlet and outlet
that are necessary for the range to operate
properly with correct combustion. Air openings
are located at the rear of the cooktop, at the
top and bottom of the oven door and at the
bottom of the range under the lower oven
drawer or kick panel.
■Large scratches or impacts to glass doors
or cooktops can lead to broken or
shattered glass.
SAFETY PRECAUTIONS
4
IMPORTANT SAFETY INFORMATION.
READ ALL INSTRUCTIONS BEFORE USING.
WARNING: NEVER use this
appliance as a space heater to heat or
warm the room. Doing so may result
in carbon monoxide poisoning and
overheating of the oven.
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SURFACE BURNERS
Use proper pan size—avoid pans that are unstab e or easi y tipped. Se ect cookware having f at
bottoms arge enough to cover burner grates. To avoid spi overs, make sure cookware is arge enough
to contain the food proper y. This wi both save c eaning time and prevent hazardous accumu ations of
food, since heavy spattering or spi overs eft on range can ignite. Use pans with hand es that can be
easi y grasped and remain coo .
■Always use the LITE position when igniting
the top burners and make sure the burners
have ignited.
■Never leave the surface burners unattended
at high flame settings. Boilovers cause smoking
and greasy spillovers that may catch on fire.
■Adjust the top burner flame size so it
does not extend beyond the edge of the
cookware. Excessive flame is hazardous.
■Use only dry pot holders—moist or damp pot
holders on hot surfaces may result in burns
from steam. Do not let pot holders come near
open flames when lifting cookware. Do not use
a towel or other bulky cloth in place of a pot
holder.
■When using glass cookware, make sure it
is designed for top-of-range cooking.
■To minimize the possibility of burns, ignition
of flammable materials and spillage, turn
cookware handles toward the side or back
of the range without extending over adjacent
burners.
■Carefully watch foods being fried at a high
flame setting.
■Always heat fat slowly, and watch as it heats.
■Do not leave any items on the cooktop. The
hot air from the vent may ignite flammable
items and will increase pressure in closed
containers, which may cause them to burst.
■If a combination of oils or fats will be used
in frying, stir together before heating or
as fats melt slowly.
■Use a deep fat thermometer whenever
possible to prevent overheating fat beyond
the smoking point.
■Use the least possible amount of fat for
effective shallow or deep-fat frying. Filling the
pan too full of fat can cause spillovers when
food is added.
■Do not flame foods on the cooktop. If you
do flame foods under the hood, turn the
fan on.
■Do not use a wok on the cooking surface
if the wok has a round metal ring that is
placed over the burner grate to support the
wok. This ring acts as a heat trap, which may
damage the burner grate and burner head.
Also, it may cause the burner to work
improperly. This may cause a carbon
monoxide level above that allowed by current
standards, resulting in a health hazard.
■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.
■Never try to move a pan of hot fat, especially
a deep fat fryer. Wait until the fat is cool.
■Do not leave plastic items on the cooktop—
they may melt if left too close to the vent.
■Keep all plastics away from the surface
burners.
■To avoid the possibility of a burn, always be
certain that the controls for all burners are
at the OFF position and all grates are cool
before attempting to remove them.
■ If range is located near a window, do not hang
long curtains that could blow over the surface
burners and create a fire hazard.
■If you smell gas, turn off the gas to the range
and call a qualified service technician. Never
use an open flame to locate a leak.
■Always turn the surface burner controls off
before removing cookware.
■Do not lift the cooktop. Lifting the cooktop
can lead to damage and improper operation
of the range.
WARNING!
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Safety Instructions Consumer Support

IMPORTANT SAFETY INFORMATION.
READ ALL INSTRUCTIONS BEFORE USING.
■The purpose of the warming drawer and
WARM ZONE setting of the lower oven drawer
is to hold hot cooked foods at serving
temperature. Always start with hot food; cold
food cannot be heated or cooked in the
warming drawer or the WARM ZONE setting
of the lower oven drawer.
■Do not use the lower oven drawer to dry
newspapers. If overheated, they can catch
on fire.
■Do not leave paper products, plastics, canned
food or combustible materials in the lower
oven drawer.
■Never leave jars or cans of fat drippings in
or near your lower oven drawer.
■Do not warm food in the lower oven drawer
for more than two hours.
■Do not touch the heating element or the
interior surface of the lower oven drawer.
These surfaces may be hot enough to burn.
REMEMBER: The inside surface of the lower
oven drawer may be hot when the drawer
is opened.
■Use care when opening the lower oven
drawer. Open the drawer a crack and let
hot air or steam escape before removing
or replacing food. Hot air or steam which
escapes can cause burns to hands, face
and/or eyes.
■Do not use aluminum foil to line the lower
oven drawer. Foil is an excellent heat insulator
and will trap heat beneath it. This will upset
the performance of the drawer and it could
damage the interior finish.
ELECTRIC WARMING DRAWER
AND LOWER OVEN DRAWER (on some mode s)
6
■Avoid scratching the glass cooktop surface.
The glass surface can be scratched with
items such as sharp instruments, rings or
other jewelry and rivets on clothing.
■Do not operate the cooktop if the glass is
broken. Spillovers or cleaning solution may
penetrate a broken cooktop and create a risk
of electrical shock. Contact a qualified
technician immediately should your glass
cooktop surface become broken.
■Never use the glass cooktop surface as
a cutting board.
■Do not place or store items that can melt
or catch fire on the glass cooktop surface,
even when it is not being used.
■Be careful when placing spoons or other
stirring utensils on glass cooktop surface
when it is in use. They may become hot
and could cause burns.
■Do not place or store items that can melt
or catch fire on the grates, even when the
cooktop is not being used.
■Clean the cooktop surface with caution.
If a wet sponge or cloth is used to wipe
spills on a hot surface, be careful to avoid
steam burns. Some cleaners can produce
noxious fumes if applied to a hot surface.
NOTE: We recommend that you avoid wiping
any surface areas until they have cooled.
Sugar spills are the exception to this. Please
see C eaning the g ass cooktop surface section.
■When the cooktop surface is cool, use
only CERAMA BRYTE®Ceramic Cooktop
Cleaner and the CERAMA BRYTE®Cleaning
Pad to clean the cooktop.
■To avoid possible damage to the cooking
surface, do not apply cleaning cream to the
glass surface when it is hot.
■After cleaning, use a dry cloth or paper towel
to remove all cleaning cream residue.
■Read and follow all instructions and warnings
on the cleaning cream labels.
■Never place, use or self-clean the lower oven
drawer pan in the upper oven.
Use care when touching the g ass cooktop surface. The g ass surface of the cooktop wi retain heat
after the contro s have been turned off.
GLASS COOKTOP SURFACE (on some mode s)
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READ AND FOLLOW THIS SAFETY INFORMATION CAREFULLY.
SAVE THESE INSTRUCTIONS 7
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■Be sure to wipe off excess spillage before
self-cleaning operation.
■Before self-cleaning the oven, remove any
broiler pan, broiler grid, all cookware, probe
and any aluminum foil.
■Never place, use or self-clean the lower oven
drawer pan in the upper oven.
■Nickel oven shelves (on some models) should
be removed from the oven before beginning
the self-clean cycle.
■Gray porcelain-coated oven shelves (on some
models) may be cleaned in the oven during
the self-clean cycle.
■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 Owner’s Manual.
■If the self-cleaning mode malfunctions, turn
the oven off and disconnect the power supply.
Have it serviced by a qualified technician.
■Do not use oven cleaners. No commercial
oven cleaner or oven liner 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.
■Do not use the oven for a storage area.
Items stored in the oven can ignite.
■Keep the oven free from grease buildup.
■Place the oven shelves in the desired position
while the oven is cool.
■Pulling out the shelf to the stop-lock is a
convenience in lifting heavy foods. It is also
a precaution against burns from touching hot
surfaces of the door or oven walls. The lowest
position is not designed to slide.
■Do not heat unopened food containers.
Pressure could build up and the container
could burst, causing an injury.
■Do not use aluminum foil anywhere in the
oven except as described in this manual.
Misuse could result in a fire hazard or damage
to the range.
■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.
■Use only glass cookware that is recommended
for use in gas ovens.
■Always remove any broiler pan from range as
soon as you finish broiling. Grease left in the
pan can catch fire if oven is used without
removing the grease from the broiler pan.
■When broiling, if meat is too close to the flame,
the fat may ignite. Trim excess fat to prevent
excessive flare-ups.
■Make sure any broiler pan is in place correctly
to reduce the possibility of grease fires.
■If you should have a grease fire in a broiler pan,
press the CLEAR/OFF pad, and keep the oven
door closed to contain fire until it burns out.
■For safety and proper cooking performance,
always bake and broil with the oven door
closed.
■Never place, use or self-clean the lower oven
drawer pan in the upper oven.
Stand away from the range when opening the door of a hot oven. The hot air and steam that escape
can cause burns to hands, face and eyes.
UPPER OVEN
COOK MEAT AND POULTRY THOROUGHLY…
Cook meat and pou try thorough y—meat to at east an INTERNAL temperature of 160°F and pou try
to at east an INTERNAL temperature of 180°F. Cooking to these temperatures usua y protects against
foodborne i ness.
WARNING: NEVER cover any
slots, holes or passages in the oven bottom
or cover an entire rack with materials such
as aluminum foil. Doing so blocks air flow
through the oven and may cause carbon
monoxide poisoning. Aluminum foil linings
may also trap heat, causing a fire hazard.
SELF-CLEANING THE UPPER OVEN
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Throughout this manua , features and appearance may vary from your mode .
How to Light a Gas Surface Burner
Make sure all the surface burners are placed
in their respective positions.
Push the control knob in and turn it to
the LITE position.
You will hear a little clicking noise—
the sound of the electric spark igniting
the burner.
Turn the knob to adjust the flame size.
If the knob stays at LITE, it will continue
to click.
When one burner is turned to LITE, all
the burners spark. Do not attempt to
disassemble or clean around any burner
while another burner is on. An electric shock
may result, which could cause you
to knock over hot cookware.
Push the contro knob in and turn
it to the LITE position.
How to Select Flame Size
For safe hand ing of cookware, never et the
f ames extend up the sides of the cookware.
Watch the flame, not the knob, as you reduce
heat. When fast heating is desired, the flame
size on a gas burner should match the
cookware you are using.
Flames larger than the bottom of the
cookware will not result in faster heating
of the cookware and could be hazardous.
Before Lighting a Gas Burner
■Make sure all burners are in place.
■Make sure all grates on the range are
properly placed before using any burner.
After Lighting a Gas Burner
■Do not operate the burner for an extended
period of time without cookware on the
grate. The finish on the grate may chip
without cookware to absorb the heat.
■Be sure the burners and grates are cool
before you place your hand, a pot holder,
cleaning cloths or other materials on them.
Sealed Gas Burners
Your gas range cooktop has four sealed
gas burners. They offer convenience,
cleanability and flexibility to be used in
a wide range of cooking applications.
The smallest burner in the right rear position is
the simmer burner. This burner can be turned
down to LO for a very low simmer setting. It
provides precise cooking performance for
delicate foods such as sauces or foods that
require low heat for a long cooking time.
The medium (left rear) and the large (left front)
burners are the primary burners for most
cooking. These general-purpose burners can
be turned down from HI to LO to suit a wide
range of cooking needs.
The extra large burner (right front) is the
maximum output burner. Like the other three
burners, it can be turned down from HI to LO
for a wide range of cooking applications;
however, this burner is designed to quickly
bring large amounts of liquid to a boil.
Using the gas surface burners.
Medium
Large Extra Large
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In Case of Power Failure
In case of a power failure, you can light the
gas surface burners on your range with a
match. Hold a lit match to the burner, then
push in and turn the control knob to the LITE
position. Use extreme caution when lighting
burners this way.
Surface burners in use when an electrical
power failure occurs will continue to operate
normally.
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Wok This Way
We recommend that you use a 14-inch or
sma er f at-bottomed wok. Make sure the
wok bottom sits f at on the grate. They are
avai ab e at your oca retai store.
Only a flat-bottomed wok should be used.
Do not use a wok support ring. Placing the
ring over the burner or grate may cause the
burner to work improperly, resulting in carbon
monoxide levels above allowable standards.
This could be dangerous to your health.
Use a f at-bottomed wok.
Stove Top Grills
Do not use stove top grills on your sealed
gas burners. If you use the stove top grill
on the sealed gas burner, it will cause
incomplete combustion and can result
in exposure to carbon monoxide levels
above allowable current standards.
This can be hazardous to your hea th.
Top-of-Range Cookware
Aluminum: Medium-weight cookware is
recommended because it heats quickly
and evenly. Most foods brown evenly in an
aluminum skillet. Use saucepans with tight-
fitting lids when cooking with minimum
amounts of water.
Cast-Iron: If heated slowly, most skillets
will give satisfactory results.
Enamelware: Under some conditions,
the enamel of some cookware may melt.
Follow cookware manufacturer’s
recommendations for cooking methods.
Glass: There are two types of glass
cookware—those for oven use only and those
for top-of-range cooking (saucepans, coffee
and teapots). Glass conducts heat very slowly.
Heatproof Glass Ceramic: Can be used for
either surface or oven cooking. It conducts
heat very slowly and cools very slowly. Check
cookware manufacturer’s directions to be
sure it can be used on gas ranges.
Stainless Steel: This metal alone has poor
heating properties and is usually combined
with copper, aluminum or other metals for
improved heat distribution. Combination
metal skillets usually work satisfactorily if
they are used with medium heat as the
manufacturer recommends.
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Bake Pad
Touch to select the bake function.
Broi Hi/Lo Pad
Touch to select the broil function.
Convection Bake Mu ti/1 Rack Pad
(on some mode s)
Touch to select baking with the convection
function.
Convection Roast Pad (on some mode s)
Touch to select roasting with the convection
function.
Start Pad
Must be touched to start any cooking or
cleaning function.
Disp ay
Shows the time of day, oven temperature,
whether the oven is in the bake, broil or
self-cleaning mode, the times set for
the timer or automatic oven operations,
and if the range is locked.
If “F– and a number or letter” flash in the display
and the oven control signals, this indicates a function
error code. Touch the Clear/Off pad. A ow the oven to
coo for one hour. Put the oven back into operation. If the
function error code repeats, disconnect the power to the
oven and ca for service.
If your oven was set for a timed oven operation and a
power outage occurred, the c ock and a programmed
functions must be reset.
The time of day will flash in the display when there
has been a power outage.
Se f C ean Pad
Touch to select self-cleaning function.
See the Using the se f-c eaning oven section.
Oven Light On/Off Pad
Touch to turn the oven light on or off.
De ay Start Pad
Use along with Cooking Time or Self Clean
pads to set the oven to start and stop
automatically at a time you set.
Cooking Time Pad
Touch and then touch the number pads to set
the amount of time you want your food to cook.
The oven will shut off when the cooking time
has run out.
C ear/Off Pad
Touch to cancel ALL oven operations except
the clock, timer and Gas/Control Lockout or
Control Lockout (depending on model).
C ock Pad
Touch before setting the clock.
Number Pads
Use to set any function requiring numbers,
such as the time of day on the clock, the timer,
the oven temperature, the internal food
temperature, the start time and length of
operation for timed baking and self-cleaning.
Kitchen Timer On/Off Pad
Touch to select the timer feature.
Probe Pad
Touch when using the probe to cook food.
Contro Lockout
The control lockout is 9 and 0. Touch and hold
the 9 and 0 pads at the same time for 3 seconds.
.
Using the oven controls.
(Throughout this manua , features and appearance may vary from your mode .)
Oven Contro , C ock, Timer and Features (on some mode s)
Features, appearance and pad ocations may vary.
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Using the upper oven. ge.com
To avoid possib e burns, p ace the she ves in the desired position before you turn the oven on.
Before you begin…
The shelves have stop-locks, so that when
placed correctly on the shelf supports (A
through E), they will stop before coming
completely out, and will not tilt.
When placing and removing cookware,
pull the shelf out to the bump on the shelf
support.
To remove a shelf, pull it toward you, tilt the
front end up and pull it out.
To replace, place the end of the shelf (stop-
locks) on the support, tilt up the front and
push the shelf in.
NOTE: The she f is not designed to s ide out
at the specia ow she f (R) position.
The oven has 5 she f positions.
It a so has a specia ow she f
position (R) for extra arge items,
such as a arge turkey.
Power Outage
CAUTION: Do not make any attempt to
operate the e ectric ignition oven during an
e ectrica power fai ure.
The oven or broiler cannot be lit during a
power failure. Gas will not flow unless the
glow bar is hot.
If the oven is in use when a power failure
occurs, the oven burner shuts off and cannot
be re-lit until power is restored. This is
because the flow of gas is automatically
stopped and will not resume when power is
restored until the glow bar has reached
operating temperature.
Upper Oven Light
Touch the Oven Light pad on the upper
control panel to turn the light on or off.
On some models, the Oven Light switch
is on the lower front control panel.
Upper Oven Vent
Your oven is vented through ducts at the rear
of the range. Do not block these ducts when
cooking in the oven—it is important that the
flow of hot air from the oven and fresh air
to the oven burner be uninterrupted. Avoid
touching the vent openings or nearby
surfaces during oven or broiler operation—
they may become hot.
■Hand es of pots and pans on the cooktop
may become hot if eft too c ose to the vent.
■Do not eave p astic or f ammab e items on
the cooktop—they may me t or ignite if eft
too c ose to the vent.
■Do not eave c osed containers on the
cooktop. The pressure in c osed containers
may increase, which may cause them
to burst.
■Meta items wi become very hot if they are
eft on the cooktop, and cou d cause burns.
P astic items on the cooktop may
me t if eft too c ose to the vent.
Vent appearance and ocation vary.
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How to Set the Upper Oven for Baking or Roasting
Your oven is not designed for open-door
cooking.
Touch the Bake pad.
Touch the number pads to set the
desired temperature.
Touch the Start pad.
The word ON and 1 ° 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.
To change the oven temperature during BAKE
cyc e, press the Bake pad and then the
number pads to get the new temperature.
Check food for doneness at minimum
time on recipe. Cook longer if necessary.
Touch the Clear/Off pad when cooking
is complete.
Type of Food Shelf Position
Frozen pies (on cookie sheet) B or C
Angel food cake, A
bundt or pound cakes
Biscuits, muffins, brownies, C
cookies, cupcakes,
layer cakes, pies
Casseroles B or C
Roasting R or A
Preheating and Pan Placement
Preheat the oven if the recipe calls for it.
To preheat, set the oven at the correct
temperature. Preheating is necessary when
convection baking and for good results when
baking cakes, cookies, pastry and breads.
For ovens without a preheat indicator ight
or tone, preheat 10 minutes.
Baking results will be better if baking pans
are centered in the oven as much as possible.
Pans should not touch each other or the walls
of the oven. If you need to use two shelves,
stagger the pans so one is not directly above
the other, and leave approximately 11⁄2″
between pans, from the front, back and sides
of the wall.
Oven Moisture
As your oven heats up, the temperature
change of the air in the oven may cause
water droplets to form on the door glass.
These droplets are harmless and will
evaporate as the oven continues to heat up.
The oven has a specia ow she f (R)
position just above the oven
bottom. Use it when extra cooking
space is needed, for examp e,
when cooking a arge turkey. The
she f is not designed to s ide out
at this position.
12
Using the upper oven.
If your mode has a door atch, do not ock the oven door with the atch during baking or roasting.
The atch is used for se f-c eaning on y.
Aluminum Foil
Do not use a uminum foi on the bottom of
the oven.
Never entirely cover a shelf with aluminum
foil. This will disturb the heat circulation and
result in poor baking.
A smaller sheet of foil may be used to catch a
spillover by placing it on a lower shelf several
inches below the food.
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ge.com
Broiling Guide
Quantity and/ Shelf* First Side Second Side
Food or Thickness Position Time (min.) Time (min.) Comments
Bacon 1/2 lb. C 4 3 Arrange in single layer.
(about thin slices)
Ground Beef 1 lb. (4 patties) C 10 7–10 Space evenly. Up to
Well Done 1/2 to 3/4″thick patties take about
the same time.
Beef Steaks
Rare†1″thick C 9 7 Steaks less than 1″thick cook
Medium 1 to 11⁄2lbs. C 12 5–6 through before browning.
Well Done C 13 –9 Pan frying is recommended.
Slash fat.
Rare†11⁄2″thick C 10 6–7
Medium 2 to 21⁄2lbs. C 12–15 10–12
Well Done C 25 16–1
Chicken 1 whole B 30–35 15–20 Brush each side with melted
2 to 21⁄2lbs., butter. Broil skin-side-down
split lengthwise first.
4 bone-in breasts B 25–30 10–15
Lobster Tails 2–4 C 13–16 Do not Cut through back of shell.
6 to oz. each turn Spread open. Brush with
over. melted butter before broiling
and after half of broiling
time.
Fish Fillets 1/4 to 1/2″thick D 6 6 Handle and turn very
carefully. Brush with lemon
butter before and during
cooking, if desired. Preheat
broiler to increase browning.
Ham Slices 1″thick C
(precooked)
1/2″thick D 6 6
Pork Chops 2 (1/2″thick) D 10 Slash fat.
Well Done 2 (1″thick) about 1 lb. D 15
Lamb Chops
Medium 2 (1″thick) about 10 D 4–7 Slash fat.
Well Done to 12 oz. D 10 10
Medium 2 (11⁄2″thick) about 1 lb. D 10 4–6
Well Done D 17 12–14
How to Set the Upper Oven for Broiling
Place the meat or fish on a broiler grid in
a broiler pan.
Follow suggested shelf positions in the
Broi ing Guide.
The oven door must be closed during
broiling.
Touch the Broil Hi/Lo pad once for
Hi Broil.
To change to Lo Broil, touch the Broil
Hi/Lo pad again.
Touch the Start pad.
When broiling is finished, touch the
Clear/Off pad.
Serve the food immediately, and leave the
pan outside the oven to cool during the meal
for easiest cleaning.
Use Lo Broil to cook foods such as poultry
or thick cuts of meat thoroughly without
over-browning them.
The size, weight, thickness,
starting temperature and
your preference of doneness
will affect broiling times. This
guide is based on meats at
refrigerator temperature.
†The U.S. Department of
Agricu ture says “Rare beef is
popu ar, but you shou d know that
cooking it to on y 140°F. means
some food poisoning organisms
may survive.” (Source: Safe Food
Book, Your Kitchen Guide, USDA
Rev. June 1985.)
The oven has 5 she f positions.
*See i ustration for description of she f positions.
If your mode has a door atch, do not ock the oven door with the atch during broi ing.
The atch is used for se f-c eaning on y.
C ose the door. Always broil with
the door closed.
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If a f ashing time is in the disp ay, you have
experienced a power fai ure. Reset the c ock.
To reset the clock, touch the Clock pad.
Enter the correct time of day by touching
the appropriate number pads. Touch the
Start pad.
14
Make sure the c ock is set to the
correct time of day.
The timer is a minute timer on y.
The C ear/Off pad does not affect
the timer.
Not a features are on a mode s.
To Set the Clock
The clock must be set to the correct time
of day for the automatic oven timing
functions to work properly. The time of day
cannot be changed during a timed baking or
self-cleaning cycle.
Touch the Clock pad.
Touch the number pads.
Touch the number pads the same way you
read them. For example, to set 12:34, touch
the number pads 1, 2, 3 and 4in that order.
If number pads are not touched within one
minute after you touch the Clock pad, the
display reverts to the original setting. If this
happens, touch the Clock pad and reenter
the time of day.
Touch the Start pad until the time
of day shows in the display. This enters
the time and starts the clock.
To check the time of day when the disp ay is
showing other information, simp y touch the
C ock pad. The time of day shows unti
another pad is touched.
To Set the Timer
The timer does not contro oven operations.
The maximum setting on the timer is 9 hours
and 59 minutes.
Touch the Kitchen Timer On/Off pad.
Touch the number pads until the
amount of time you want shows in
the display. The maximum number
of minutes that can be entered is 59.
To set additional time, you will need
to set it by hours and minutes.
For example, to enter 1 hour and
30 minutes, touch 1, 3 and in
that order.
If you make a mistake, press the Kitchen
Timer On/Off pad and begin again.
Touch the Start pad. After pressing
the Start pad, SET disappears; this tells
you the time is counting down, although
the display does not change until one
minute has passed.
When the timer reaches : , the control
will beep 3 times followed by one beep
every 6 seconds until the Kitchen Timer
On/Off pad is touched.
The 6 second tone can be cance ed by
fo owing the steps in the Specia features
of your oven contro section under Tones
at the End of a Timed Cyc e.
Using the clock and timer.
To Reset the Timer
If the display is still showing the time
remaining, you may change it by touching
the Kitchen Timer On/Off pad; then touch
the number pads until the time you want
appears in the display.
If the remaining time is not in the display
(clock, delay start or cooking time are in
the display), recall the remaining time by
touching the Kitchen Timer On/Off pad and
then touching the number pads to enter the
new time you want.
To Cancel the Timer
Touch the Kitchen Timer On/Off pad twice.
Power Outage
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Using the timed baking and roasting features. (upper oven on y) ge.com
If your mode has a door atch, do not ock the oven door with the atch during timed cooking. The atch is used for
se f-c eaning on y.
NOTE: Foods that spoi easi y—such as mi k, eggs, fish, stuffings, pou try and pork—shou d not be a owed to sit for
more than 1 hour before or after cooking. Room temperature promotes the growth of harmfu bacteria. Be sure that
the oven ight is off because heat from the bu b wi speed harmfu bacteria growth.
How to Set an Immediate Start and Automatic Stop
The upper oven wi turn on immediate y and cook
for a se ected ength of time. At the end of the
cooking time, the oven wi turn off automatica y.
Touch the Bake pad.
Touch the number pads to set the desired
oven temperature.
Touch the Cooking Time pad.
NOTE: If your recipe requires preheating, you may
need to add additiona time to the ength of the
cooking time.
Touch the number pads to set the desired
length of cooking time. The minimum
cooking time you can set is 1 minute.
The oven temperature that you set and the
cooking time that you entered will be in the
display.
Touch the Start pad.
The oven will turn ON, and the display will show
the cooking time countdown and the changing
temperature starting at 100°F. (The temperature
display will start to change once the oven
temperature reaches 100°F.) When the oven
reaches the temperature you set, 3 beeps will
sound.
The oven will continue to cook for the set amount
of time, then turn off automatically, unless the
Cook and Hold feature was set. See the Specia
features of your oven contro section.
After the oven turns off, the end-of-cycle tone will
sound.
Touch the Clear/Off pad to clear the display
if necessary. Remove the food from the
oven. Remember, even though the oven
turns off automatically, food left in the oven
will continue cooking after the oven turns off.
How to Set a Delayed Start and Automatic Stop
The upper oven wi turn on at the time of day you
set, cook for a specific ength of time and then turn
off automatica y.
Make sure the clock shows the correct time of day.
Touch the Bake pad.
Touch the number pads to set the desired
oven temperature.
Touch the Cooking Time pad.
NOTE: If your recipe requires preheating, you may
need to add additiona time to the ength of the
cooking time.
Touch the number pads to set the desired
length of cooking time. The minimum
cooking time you can set is 1 minute.
The oven temperature that you set and the
cooking time that you entered will be in the
display.
Touch the Delay Start pad.
Touch the number pads to set the time of
day you want the oven to turn on and start
cooking.
Touch the Start pad.
NOTE: An attention tone wi sound if you are using
timed baking and do not touch the Start pad.
NOTE: If you wou d ike to check the times you
have set, touch the Delay Start pad to check the
start time you have set or touch the Cooking Time
pad to check the ength of cooking time you
have set.
When the oven turns ON at the time of day
you set, the display will show the cooking time
countdown and the changing temperature
starting at 100°F. (The temperature display
will start to change once the oven temperature
reaches 100°F.) When the oven reaches the
temperature you set, beeps will sound.
The oven will continue to cook for the set amount
of time, then turn off automatically, unless the
Cook and Hold feature was set. See the Specia
features of your oven contro section.
After the oven turns off, the end-of-cycle tone
will sound.
Touch the Clear/Off pad to clear the display
if necessary. Remove the food from the
oven. Remember, even though the oven
turns off automatically, food left in the
oven will continue cooking after the
oven turns off.
15
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If your mode has a door atch, do not ock the oven door with the atch whi e cooking with the probe. The atch is used
for se f-c eaning on y.
For many foods, especia y roasts and pou try, interna food temperature is the best test for doneness. The
temperature probe takes the guesswork out of cooking foods to the exact doneness you want.
Use of probes other than the one provided
with this product may result in damage to
the probe.
Use the handles of the probe and plug when
inserting and removing them from the food
and outlet.
■ To avoid damaging your probe, do not use
tongs to pu on the cab e when removing it.
■ To avoid breaking the probe, make sure food
is comp ete y defrosted before inserting.
■ To prevent possib e burns, do not unp ug the
probe from the out et unti the oven has coo ed.
■ Never eave your probe inside the oven
during a se f-c eaning cyc e.
■ Do not store the probe in the oven.
The temperature probe has a
skewer- ike probe at one end and
a p ug at the other end that goes
into the out et in the oven.
After preparing the meat and placing it on
a trivet or on a broiler pan grid, follow these
directions for proper probe placement.
Insert the probe completely into the meat.
It should not touch the bone, fat or gristle.
For roasts with no bone, insert the probe into
the meatiest part of the roast. For bone-in
ham or lamb, insert the probe into the center
of the lowest large muscle.
Insert the probe into the center of dishes such
as meat loaf or casseroles.
Insert the probe into the meatiest part of the
inner thigh from below and parallel to the leg
of a whole turkey.
How to Set the Upper Oven For Cooking When Using the Probe
Insert the probe into the food.
Plug the probe into the outlet in the
oven. Make sure it’s pushed all the
way in. Close the oven door.
Touch the Probe pad.
Touch the number pads to set
the desired internal food or meat
temperature between 100°F and 200°F.
Touch the Bake pad.
Touch the number pads to set the
desired oven temperature.
Touch the Start pad.
The disp ay wi f ash if the probe is inserted
into the out et and you have not set a probe
temperature and touched the Start pad.
The display will show LO until the internal
temperature of the food reaches 100°F; then
the changing internal temperature will be
shown.
When the internal temperature of the
food reaches the number you have set,
the probe and the oven turn off and the
oven control signals. To stop the signal,
touch the Clear/Off pad. Use hot pads to
remove the probe from the food. Do not
use tongs to pull on it—they might
damage it.
To change the oven temperature during
probe cooking, touch the Bake pad and then
the number pads to set the new temperature.
■If the probe is removed from the food before
the fina temperature is reached, a tone wi
sound and the disp ay wi f ash unti the
probe is removed from the oven.
■You can use the timer even though you
cannot use timed oven operations whi e
using the probe.
Plug Cable
Handles
Using the probe. (on some mode s)
16
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Using the convection oven. (upper oven on y) ge.com
If your mode has a door atch, do not ock the oven door with the atch during convection cooking. The atch is used
for se f-c eaning on y.
The convection oven fan shuts off when the oven door is opened. DO NOT eave the door open for ong periods of time
whi e using convection cooking.
To help you understand the difference
between convection bake and roast and
traditional bake and roast, here are some
general guidelines.
Convection Bake
■Preheat the oven. See the Using the Oven–
Preheating and Pan P acement section.
■Idea for foods cooked on mu tip e she ves.
■Good for arge quantities of baked foods.
■Good resu ts with cookies, biscuits,
brownies, cupcakes, cream puffs, sweet
ro s, ange food cake and bread.
The convection fan circulates the heated
air evenly over and around the food.
Convection Roast
■Good for arge tender cuts of meat,
uncovered.
The convection fan circulates the heated air
evenly over and around the food. Meat and
poultry are browned on all sides as if they
were cooked on a rotisserie. Heated air will
be circulated over, under and around the
food being roasted. The heated air seals in
juices quickly for a moist and tender product
while, at the same time, creating a rich
golden brown exterior.
Roasts or pou try shou d be cooked on she f
position (A).
When you are convection roasting, it is
important that you use a broiler pan and grid
for best convection roasting results. The pan
is used to catch grease spills and the grid is
used to prevent grease spatters.
■P ace the she f in she f position (A).
In a convection oven, a fan
circu ates hot air over, under and
around the food. This circu ating
hot air is even y distributed
throughout the oven cavity. As a
resu t, foods are even y cooked and
browned—often in ess time than
with regu ar heat.
Auto Recipe™Conversion
You can use your favorite recipes in the
convection oven.
When using CONVECTION BAKE,
the oven wi automatica y convert the
oven temperature from regu ar baking
to Convection Bake temperatures.
Using the number pads, enter
the temperature recommended
in the recipe.
Touch the Start pad.
The display will show the temperature
you entered from your recipe. The
oven will automatically convert it to
the convection cooking temperature.
Touch the Clear/Off pad when baking
is finished.
■ Use pan size recommended in the recipe.
■ Some package instructions for frozen
cassero es, main dishes or baked goods
have been deve oped using commercia
convection ovens. For best resu ts in this
oven, preheat the oven and use the
temperature, for regu ar baking, on
the package.
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Cookware for Convection Cooking
Before using your convection oven, check
to see if your cookware leaves room for air
circulation in the oven. If you are baking with
several pans, leave space between them.
Also, be sure the pans do not touch each
other or the walls of the oven.
Paper and Plastic
Heat-resistant paper and plastic containers
that are recommended for use in regular
ovens can be used in convection ovens.
Plastic cookware that is heat-resistant to
temperatures of 400°F can also be used,
when oven is below 400°F.
Metal and Glass
Any type of cookware will work in your
convection oven. However, metal pans heat
the fastest and are recommended for
convection baking.
■Darkened or matte-finished pans wi bake
faster than shiny pans.
■G ass or ceramic pans cook more s ow y.
When baking cookies, you will get the best
results if you use a flat cookie sheet instead
of a pan with low sides.
For recipes like oven-baked chicken, use a
pan with low sides. Hot air cannot circulate
well around food in a pan with high sides.
How to Set the Upper Oven for Convection Baking or Roasting
Touch the Convection Bake
or Convection Roast pad.
Touch the number pads to set the
desired oven temperature.
Touch the Start pad.
To change the oven temperature, touch the
Convection Bake or Convection Roast pad
and then the number pads to set the new
temperature.
When the oven starts to heat, the changing
temperature, starting at 100°F, will be
displayed. When the oven reaches the
temperature you set, 3 beeps will sound.
Touch the Clear/Off pad when finished.
NOTE: You wi hear a fan whi e cooking with
convection. The fan wi stop when the door is
opened, but the heat wi not turn off.
The fan wi not start unti the preheat
temperature is reached.
or
Multi-Shelf Baking
The number of she ves provided depends
on your mode .
Because heated air is circulated evenly
throughout the oven, foods can be baked
with excellent results using multiple shelves.
Multi-shelf baking may increase cook times
slightly for some foods but the overall result
is time saved. Cookies, muffins, biscuits and
other quick breads give very good results
with multi-shelf baking.
When baking larger foods on 3 shelves, place
one shelf in the 2nd (A) position, one on the
4th (C) position and the third shelf in the 6th (E)
position.
When baking cookies, place the shelves in the
4th (C), 5th (D) and 6th (E) positions.
When convection baking with on y
1 she f, fo ow the she f positions
recommended in the Using the
Oven section.
Using the convection oven. (upper oven on y)
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How to Set the Upper Oven for Convection Roasting when Using the Probe
(on some models)
The display will flash PROBE and the oven
control will signal if the probe is inserted into
the outlet, and you have not set a probe
temperature and touched the Start pad.
Place the shelf in the shelf position (A).
Insert the probe completely into the food.
Plug the probe into the outlet in the
oven. Make sure it is pushed all the way
in. Close the oven door.
Touch the Convection Roast pad.
Touch the number pads to set the
desired oven temperature.
Touch the Probe pad.
Touch the number pads to set the
desired internal food temperature.
To change the oven temperature during
the Convection Roast cycle, touch the
Convection Roast pad and then touch
the number pads to set the new desired
temperature.
Touch the Start pad.
When the oven starts to heat, the word
LO will be in the display.
After the internal temperature of the food
reaches 100°F, the changing internal
temperature will be shown in the display.
When the internal temperature of the
food reaches the number you have set,
the probe and the oven turn off and the
oven control signals. To stop the signal,
touch the Clear/Off pad. Use hot pads
to remove the probe from the food. Do
not use tongs to pull on it—they might
damage it.
CAUTION: To prevent possib e burns, do not
unp ug the probe from the oven out et unti
the oven has coo ed. Do not store the probe
in the oven.
NOTE:
■If the probe is removed from the food
before the fina temperature is reached, a
tone wi sound and the disp ay wi f ash
unti the probe is removed from the oven.
■You wi hear a fan whi e cooking with this
feature. The fan wi stop when the door is
opened but the heat wi not turn off.
■You can use the timer even though you
cannot use timed oven operations whi e
using the probe.
For best resu ts when roasting arge
turkeys and roasts, we recommend
using the probe inc uded in the
convection oven.
ge.com
If your mode has a door atch, do not ock the oven door with the atch during convection cooking. The atch is used
for se f-c eaning on y.
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Using the convection oven. (on some mode s)
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Convection Roasting Guide
Meats Minutes/Lb. Oven Temp. Internal Temp.
Beef Rib (3 to 5 lbs.) Rare† 20–24 325°F 140°F
Medium 24–2 325°F160°F
Well 2 –32 325°F 170°F
Boneless Rib, Top Sirloin Rare† 20–24 325°F 140°F
Medium 24–2 325°F160°F
Well 2 –32 325°F 170°F
Beef Tenderloin Rare† 10–14 325°F 140°F
Medium 14–1 325°F 160°F
Pot Roast (21/2 to 3 lbs.) chuck, rump 35–45 300°F 170°F
Pork Bone-in (3 to 5 lbs.) 23–27 325°F 170°F
Boneless (3 to 5 lbs.) 23–27 325°F 170°F
Pork Chops (1/2 to 1″ thick) 2 chops 30–35 total 325°F 170°F
4 chops 35–40 total 325°F 170°F
6 chops 40–45 total 325°F 170°F
Ham Canned (3 lbs. fully cooked) 14–1 325°F 140°F
Butt (5 lbs. fully cooked) 14–1 325°F 140°F
Shank (5 lbs. fully cooked) 14–1 325°F 140°F
Lamb Bone-in (3 to 5 lbs.) Medium 17–20 325°F 160°F
Well 20–24 325°F 170°F
Boneless (3 to 5 lbs.) Medium 17–20 325°F 160°F
Well 20–24 325°F 170°F
Seafood Fish, whole (3 to 5 lbs.) 30–40 total 400°F
Lobster Tails (6 to oz. each) 20–25 total 350°F
Poultry Whole Chicken (21/2 to 31/2 lbs.) 24–26 350°F10°–1 5°F
Cornish Hens Unstuffed (1 to 11/2 lbs.) 50–55 total 350°F 1 0°–1 5°F
Cornish Hens Stuffed (1 to 11/2 lbs.) 55–60 total 350°F1 0°–1 5°F
Duckling (4 to 5 lbs.) 24–26 325°F10°–1 5°F
Turkey, whole*
Unstuffed (10 to 16 lbs.) –11 325°F1 0°–1 5°F
Unstuffed (1 to 24 lbs.) 7–10 325°F 1 0°–1 5°F
Turkey Breast (4 to 6 lbs.) 16–19 325°F 170°F
*
Stuffed birds genera y require 30–45 minutes additiona roasting time. Shie d egs and breast with foi to prevent
overbrowning and drying of skin.
†The U.S. Department of Agricu ture says "Rare beef is popu ar, but you shou d know that cooking it to on y 140°F
means some food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev.
June 1985.)