GEAppliances JRS04 User manual

Built-In
Safe~ instructions.....................3, 4
Operating Instructions, Tips
Aluminum Foil ...........................4, 11, 14, 16
Features
............................................................5
Baking ........................................................g.l2
Broiling, Broiling Guide .......................1 6, 17
Automatic Timers and Clock .......................6
Light; Bulb Replacement .......................8, 19
Preheating .........................................g, 15, 17
Roasting, Roasting Guide ...................14, 15
Timed Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11, 12
Care and Cleaning ....................l 8-20
Broiler Pan and Rack . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Oven Door......................................................2O
Porcelain Oven interior...............................2O
Shelves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 g
Problem Solver...............................2 I
Thermostat Adjustment-
Do It Yourself . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
More questions ?...call
GE Answer Center” 800.626.2000
Consumer Services ...................23
Appliance Registration ..................................2
Important Phone Numbers........................23
Model and Serial Number Location ...........2
Removal of Packaging Tape ........................2
Warranty ........................................Back Cover
Models: JRS04
GE Appiances
JKS05
164D2966P121

HELP US HELP YOU...
Before using your oven,
read this guide carefully.
It is intended to help you operate and maintain your
new oven properly.
Keep it handy for answers to your questions.
E you don’t understand something or need more help, cdl:
GE Answer Center@
800.626.2000
24 hours a day, 7 days a week
How to Remove Packaging Tape
To assure no damage is done to the finish of the
product, the safest way to remove adhesive left from
packaging tape on new appliances is an application of
a household liquid dishwashing detergent, mineral oil
or cooking oil. Apply with a soft cloth and allow to
soak. Wipe dry and then apply an appliance polish to
thoroughly clean and protect the surface.
NOTE: The plastic tape must be removed from the
chrome trim on oven parts. It cannot be removed if it
is baked on.
Write down the model and serial ]numbel
You’ll find them on a label on the front of Ithe oven
behind the oven door.
These numbers are also on the Consumer F’roduct
Ownership Registration Card that came with your
oven. 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 oven.
If you received a damaged oven...
Immediately contact the dealer (or builder) that sold
you the oven.
Save time and money.
Before you request service...
Check the Problem Solver in the back of this guide.
It lists causes of minor operating problems that you
can correct yourself.
~ YOU NEED SERVICE...
To obtain service, see the Consumer Services page
in the back of this guide.
We’ re proud of our service and want you to be
pleased. If for some reason you are not happy with
the service you receive, here are three steps to follow
for further help.
FIRST, contact the people who serviced your
appliance. Explain why you are not pleased. In
most cases, this will solve the problem.
NEXT, if you are still not pleased, write all the
details—including your phone number—to:
Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville, KY 40225
FINALLY, if your problem is still not resolved, write:
Major Appliance Consumer Action Panel
20 North
Wacker Drive
Chicago, IL 60606
2

WORTANT SAFEH ~STRUC~ONS
Rmd ~titictiom befoti wing ttis app~ance.
hen using electrical appliances, basic
● Never wear lease-fitting or hanging garments
safety precautions should be followed, including
while using the apptiance. Be careful when
the following: reaching for items stored in cabinets over the
● Use this appliance only for i~ intended use
oven. Flammable material could be ignited if
brought in contact with hot heating elements
as described in this guide. and may cause severe burns.
c Have the insta~er show you the Ioeation of
the circuit breaker or fuse. Mwk it for easy
“ DO NOT STORE OR USE COMBUST~LE
MATERIALS, GASOLINE OR OTHER
reference.
FLAWELE VAPORS AND LIQU~S IN
● Be sure your apptiance is properly instiled and THE
VIC~ITY OF THIS OR ANY OTHER
grounded by a quahfied technician in mcordance
APPLIANCE.
with the provided Installation hstruction$.
● Use ordy dry pot holderfimoist or
● Do not attempt to repair or replace any part of
damp pot holders on hot surfaces may
your oven unless it is specifically recommended
result in burns from steam, Do not let
in this guide. All other servicing should be pot holders touch hot heating elements. Do not
referred to a qualified technician.
use a towel or o[her bulky cloth. Such cloths can
● Before performing any service, DISCONNECT
catch fire on a hot heating element.
THE OVEN POWER SUPPLY AT THE
0 Always keep dish towels, dish cloths, pot
HOUSEHOLD DISTNB~ON PANEL BY
holders and other linens a safe distance from
REMOVWG THE FUSE OR SWITC~G 0~
your oven.
THE CIRCUIT BREA~R.
~ Always keep wooden and plastic utensils
● Do not leave c~dren done+hildren should
and canned food a safe distance away from
lot be left alone or unattended in an area where an
your oven.
appliance is in use. They should never be allowed
to sit or stand on any part of the
apphance.
s For your safety, never use your appliance for
warming or heating the room.
● Do not allow anyone to chb$ stind or hang on
the door. They could damage the oven.
● Do not leave paper products, cooking utenstis
or food in the oven when not in use.
● CAUTION: ITEMS 03 INTEREST TO
CHILDREN SHOULD NOT BE STORED ~
● Do not store flammable materials in the oven.
CABINETS ABOVE AN OVEN.
CHLDREN
● Do not let cooking grease or other flammable
CI.MB~G ON THE OVEN TO REACH
materials accumdate in or near the oven.
ITEMS COULD BE SERIOUSLY ~JURED.
● Be sure the oven is swurely installed in a
* Teach children not to play with thd ~ntrols cabinet that is firmly attached
to the house
or any other part of the oven.
structure. Never allow anyone to climb, sit,
● Never Ieave the oven door open when you are
stand or hang on the oven door.
not watching the oven.
(continued next page)
.
Always keep combustible wan coverings?
curtains or drapes a safe &tance from
your oven.
3

MPORTANT SAFETY INSTRUCTIONS
(continued)
● Do not use water on grease fires.
Smother fire or flame or use a multi-
purpose dry chemical or foam-type
fire extinguisher.
Flame in the oven can be smothered completely
by closing the oven door and turning the oven
off or by using a multi-purpose dry chemical or
foam-type fire extinguisher,
● Do not touch the heating elemenfi or the
interior surface of the oven. These surfaces may
be hot enough to burn even though they are dark
in color. During and after use, do not touch, or let
clothing or other flammable materials contact
any interior area of the oven; allow sufficient
time for cooling first.
Potentially hot surfaces include the oven vent
openings and surfaces near the openings, crevices
around the oven door and the edges of the door
window and metal trim above the door.
Remember: The inside surface of the oven may
be hot when the door is opened.
● When cooking pork, follow the directions
exactly and always cook the meat to an internal
temperature of at least
170°F. This assures that, in
the remote possibility that trichina may be present
in the meat, it will be killed and the meat will be
safe to eat.
Oven
● Stand away from the oven when opening the
oven door.
The hot air or steam which escapes
can cause burns to hands, face and/or eyes.
● Do not heat unopened food containers.
Pressure could build up and the container could
burst, causing an injury.
\
● Keep the oven vent duct
a
unobstructed.
● Keep the oven free from grease
9
e
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.
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.
● 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 on fire.
● Do not use the oven for a storage area. Items
stored in an oven can ignite.
c Do not use aluminum foil to line oven bottom,
except as suggested in this guide. Improper
installation of aluminum foil may result in a risk o
electric shock or fire.
● Never try to move a pan of hot fat, especially
a deep fat fryer. Wait until the fat is cool.
● Never leave jars or cans of fat drippings on
or near your oven.
● After broiling, always take the broiler pan
out of the oven and clean it.
Leftover grease
in the broiler pan can catch on fire next time
you use the pan.
SAVE THESE
INSTRUCTIONS
4

FEATURES OF YOUR OWN
Models:
JRS04
JKS05
OOOOUUOOOOOOOOOOOOOOOOOOOOOOOOOOOOoOoMOuOouooooflOflfloouoooflnoooooooDooo1oooonnDooooooooooDnoooo
Appearance may vary
Feature Index Explained
onpage
Explained
on page
Feature Index
6
10 Clock andMinuteTimer
11 Oven Interior Light
1 Oven Shelves with Stop-Locks
2 ModelandSerialNumbers
4,8,9,19
8,19
16,18
2
4,812
Broti Element
13 OvenShelfSupports
Shelf positions forcooking are
suggested in the Baking, Roasting
and Broiling sections.
3 Oven Vent
8,9,
14.17
4 OvenVentGrtile
8
8
7
5 Oven Light Switch Lets you turn
interior oven light on and off.
18
16,20
6 Oven Cycling Light 14 Bake Element Maybe lifted
gently for wiping the oven floor.
7 Oven TEMP Knob
8 Oven SET Knob
7,9, 11-14,
16, 18
7,9, 11,
12, 14, 16, 18
15 Lift-Off Oven Door
with Broil Stop Position
Easily removed for oven cleaning.
16 Broiler Pan and Rack
$, 14, 16, 19
9 Automatic Oven Timers 6, 11, 12
5

AUTOWTIC T~ERS Am CLOCK
The automatic timers and clock on your oven are helpful devices
that serve several purposes.
To Set the Clock
To set the clock, push the center knob of the
clock in and turn the clock hands clockwise to the
correct time.
NOTE: The minute timer pointer will move also;
let the knob out and turn the timer pointer to OFF.
To Set the Minute Timer
The minute timer has been combined with the
To set the minute timer, turn the center knob
oven clock. Use it to time all your precise cooking counterclockwise, without pushing in, until the
operations. .You will recognize the minute timer as the
pointer reaches the number of minutes you wish to
pointer which is different in color and shape than the time. (Minutes are marked, up to 60, in the center
rin{
clock hands.
on the clock.)
At the end of the set time, a buzzer sounds to tell you
time is up. Turn the knob, without pushing in, until
the pointer reaches OFF and the buzzer stops.
Timed Baking Uses the Automatic Timers
Using the automatic timers (the DELAY START STOP TIME DEMY START
and DELAY STOP dials), you can set your oven
to turn on and off automatically. See the Timed
Baking section.
m
PUSH TO TURN
Questions and Answers
Q. Must the clock be set on correct time of day when
Q. Can I use the minute timer during oven cooking?
I wish to use the automatic timer for baking? A. The minute timer can be used during any cooking
A. Yes, if you wish to set the DELAY START or the function. The automatic timers (DELAY START
STOP TIME dials to turn on and off at set times and STOP TIME dials) are used with TIMED
during timed functions.
BA~ function only.
Q. Can I change the time of day on the clock while
I’m Time Baking in the oven?
A. No. The time of day on the clock cannot be
changed during any program that uses the oven
timer. You must either stop those programs or wait
until they are finished before changing the time.
6

US~G YOUR OWN
>fore Using Your Oven
1. Look at the controls. Be sure you understand how 4. Keep this guide handy so you can refer to it,
to set them properly.
especially during the first weeks of using your
2. Check the oven interior. Look at the shelves.
new oven.
Take a practice run at removing and replacing NOTE: You may notice a “burning” or “oily”
them properly to give sure, sturdy support. smell the first few times you turn your oven on.
3. Read over the information and tips that follow. This is normal in a new oven and will disappear
in a short time.
Oven Controls
The controls for your oven are marked OVEN TEMP
and OVEN SET.
The OVEN SET knob has settings for BAKE, BROIL
and TIMED BAKE. When you turn to the desired
setting, the proper heating elements are activated for
that operation.
The OVEN TEMP knob maintains the temperature
you set for
nomal oven operation as well as for
broiling. Turn to set temperatures.
A light between the OVEN TEMP and the OVEN
SET knob glows until the oven reaches your selected
temperature, then goes off and on with the oven
~ment(s) during cooking.
OVEN TEMP OVEN SET
(continued next page)
7

USmG YOUR OWN
(continued)
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 bump on the shelf support. Place the cookware
on the shelf, then slide the shelf back into the oven.
This will eliminate reaching into the hot oven.
To remove a shelf from the oven, pull the shelf
toward you, tilt the front end upward and pull the
shelf out.
To replace, place the shelf on the shelf support with
the stop-locks (curved extension of the shel~ facing
up and toward the rear of the oven. Tilt up the front
and push the shelf toward back of the oven until it
goes past the bump on the shelf
suppofi. Then lower
the front of the shelf and push it all the way back.
BumD II
Shelf Positions
Oven Light Oven Vent
Use the button on the control panel to turn the light on When the oven is on, heated air moves through a ven
and off. above the door and below the grille.
The vent area could get hot during oven use.
The vent is needed for proper air flow in the oven
an(
good baking results. Do not block this vent.
8

BA~G
~ur oven temperature is controlled very accurately using an oven control
.~7Stem. It is recommended that you operate the oven for a number of weeks
using the time given on recipes as a guide
[o become familiar with your new
oven’s performance. If you think an adjustment is necessary, see the Adjust
the Oven Thermostat section. It lists easy Do
Zt Yourse~.instructions on how
to adjust the thermostat.
NOTE: When the oven is hot, the front of the oven gets hot too.
How to Set Your Oven for Baking
TO avoid possible burns, place the shelves in the
correct position before you turn the oven on.
1. Turn the OVEN SET knob to BAKE and the
OVEN TEMP knob to the desired temperature.
2. Check foods for doneness at the minimum time
on recipe. Cook longer if necessary.
3. Turn the OVEN SET knob to OFF and then
remove the food.
OVEN TEMP OVEN SET
Oven Shelves
‘ rrange the oven
Llelf 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,
ulace most foods in
.
the middle of the oven, on either shelf positions
B or C. See the chart for suggested shelf positions.
.
\ Type of Food
I Shelf Position I
] Angel food cake
1A
I
I
Biscuits or muffins
B or C
I Cookies or cupcakes
I Bor C
I
I Brownies I B orC
I
Layer cakes
B or “C I
I Bundtorpoundcakes “[ AorB
I
I Pies orpie shells
I Bor C
I
I Frozen pies
\ A (on cookie sheet) I
Casseroles B or C
I Roasting
I A orB
I
Preheating
Preheating is necessary for good results when baking
Preheat the oven if the recipe calls for it. Preheat means
cakes, cookies, pastry and breads. For most casseroles bringing the oven up to the specified temperature
and roasts, preheating is not necessary. For ovens without
before putting the food in the oven. To preheat, set the
a preheat indicator light or tone, preheat 10 minutes. oven at the correct temperature—selecting a higher
~fter the oven is preheated, place the food in the oven temperature does not shorten preheat time.
as quickly as possible to prevent heat from escaping.
(concint,ed next page)
9

Baking Pans
BAmG
(continued)
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 b~ing
in glass baking dishes, the temperature may need to
be reduced by 25°F.
● If you are using dark non-stick pans, you may find
that you need to reduce the oven temperature 25°F,
to prevent
overbrowning.
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
M-inch
space between pans as well
as from the back of the oven, the door and the sides.
If you need to use two shelves, stagger the pans so
one is not directly above the other.
Baking Guides
When using prepared baking mixes, follow package recipe or
instructions for the best baking results.
Cookies
When baking cookies, flat
cookie sheets (without sides)
produce better-looking
cookies. Cookies baked in
a jelly roll pan (short sides
all around) may have
darker edges and pale or ,
Aluminum Foil
Never entirely cover a shelf
with aluminum foil.
This will disturb the heat
circulation and result in
poor baking. A smaller
sheet of foil may be used
to catch a
spillover by
light browning may occur.
Y
\J
placing it on a lower
Do not use a cookie sheet so large that it touches the shelf several inches below
walls or the door of the oven. Never entirely cover a
the food.
shelf with a large cookie sheet. For best results, use
only one cookie sheet in the oven at a time.
Pies
For best results, bake pies in dark,
rough or dull pans to produce a
browner, crisper crust. Frozen pies
in foil pans should be placed on an
aluminum cookie sheet for baking
since the shiny foil pan reflects
heat away from the pie crust; the
cookie sheet helps retain it.
Cakes
When baking cakes, warped or bent
pans will cause uneven baking
results and poorly shaped products.
A cake baked in a pan larger than
the recipe recommends will usually
be crisper, thinner and drier than it
should be. If baked in a pan smaller
than recommended, it may be
underc~ked and batter may oveflow.
Check the recipe to make sure the pan
size used is the one recommended.
Don’t Peek
Set the timer for the estimated
cooking time and do not open the
door to look at your food. Most
recipes provide minimum and
maximum baking times such as
“bake 30-40 minutes.”
DO NOT open the door to check
until the minimum time. Opening
the oven door frequently during
cooking allows heat to escape and
makes baking times longer. Your
baking results may also be affected.
10

TMD BA~G
‘OW to Time Bake
l’he oven control allows you to turn the oven on or off
automatically at specific times that you set. Examples
of Immediate Start (oven turns on now and you set it
to turn off automatically) and Delay Start and Stop
(setting the oven
to turn on automatically at a later
time and turn off at a preset Stop Time) will be
described later.
NOTE: Before beginning, make sure the oven clock
shows the correct time of day.
To set the clock, push the knob in and turn the clock
hands clockwise to the correct time.
STOP TIME DEUY START
m
PUSH TO TURN
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 baking time,
the oven will turn off automatically.
STOP TIME DEUY START
PUSH TO TURN
1. To set the Stop Time, push in the knob on the
STOP TIME dial and turn the pointer clockwise to
the time you want the oven to turn off. The pointer
on the DELAY START dial should show the same
time of day as the clock.
OVEN TEMP
UVtN SE I
I
I
2. Turn the OVEN SET knob to TIMED BA~. Turn
the OVEN TEMP knob to the desired temperature.
The oven will start immediately, continue to cook
for the programmed amount of time, then shut off
automatically.
3. At the end of Timed Baking remove the food from
the oven and turn the OVEN SET knob to OFF.
Remember, foods that are left in the oven continue
cooking after the controls are off.
NOTE: Foods that spoil easily such as milk, eggs,
fish, stuffings, poultry and pork should not be allowed
to sit for more than one hour before or after cooking.
Room temperature promotes the growth of harmful
bacteria. Be sure that the oven light is off because the
heat from the bulb will speed harmful bacteria growth.
(continued next page)
11

TMED BA~NG
(continued)
How to Set Delay Stirt and Automatic Stop
To avoid possible burns, place the shelves in the
correct position before you program the oven.
You can set the oven control to delay-start the
oven, cook for a specific length of time and then
turn off automatically.
1. To set the Start Time, push in the knob on
the DELAY START dial and turn the pointer
to the time you want the oven to turn on.
STOP TIME DEWY START
m
PUSH TO TURN
@
\ 12 ,
\\\\ O F
f,,,
\ .:< 0 60 ; 0
g
:10 50- 3
?, 20 40 :
0 ~,,,,
,,\\\’
P.’\
.,,
/\
2. To set the Stop Time, push in the knob on the
STOP TIME dial and turn the pointer to the time
you want the oven to turn off.
OVEN TEMP OVEN SET
3. Turn the OVEN SET knob to TIMED BAKE.
Turn the OVEN TEMP knob to the desired
temperature. The oven will start automatically,
continue to cook for the programmed amount
of time, then shut off automatically.
4. At the end of Timed Baking, remove the food from
the oven and turn the OVEN SET knob to OFF.
Remember, foods that are left in the oven continue
cooking after the controls are off.
NOTE: Foods that spoil easily such as milk, eggs,
fish, stuffings, poultry and pork should not be allowed
to sit for more than one hour before or after cooking.
Room temperature promotes the growth of harmful
bacteria. Be sure that the oven light is off because the
heat from the bulb will speed harmful bacteria
growt
NOTE: The time on the STOP TIME dial must be
later than the time shown on the oven clock and
the DELAY START dial.
12

ADJUST THE OVEN THEWOSTAT—
DO IT YOURSELF!
You may find that your new oven cooks differently
than the one it replaced. We recommend that you
use your new oven for a few weeks to become more
familiar with it, following the times given in your
recipes as a guide.
If you think your new oven is too hot or too cold,
you can adjust the thermostat yourself. If you think
it is too hot, adjust the thermostat to make it cooler. If
you think it is too cool, adjust the thermostat to make
it hotter.
We do not recommend the use of inexpensive
thermometers, such as those found in grocery stores,
to check the temperature setting of your new oven.
These thermometers may vary
2040 degrees.
To Adjust the Thermostat:
1. Pull the OVEN TEMP knob off the shaft, look
at the back of the knob and note the current
setting before making any adjustment. The knob
is factory set with the top screw directly under the
pointer.
Back of the OVEN TEMP knob
Lower screw moves toward HO~ER or COOLER
2. Loosen both screws on back of the knob.
3. Hold both parts of the knob as shown in the
illustration of the back of the OVEN TEMP
knob and turn so the lower screw moves in
the desired direction. You will hear and feel the
notches as you turn the knob. Each notch changes
temperature about 10° Fahrenheit.
The lower screw moves
toward HOTTER to
increase the temperature.
The lower screw moves
toward COOLER to
decrease the temperature.
5. Return the knob to the oven.
Re-check oven performance before making any
additional adjustments.
13

-——— -
ROAST~G
/
Roasting js cooking by dry heat. Tender meat or
poultry can be roasted uncovered in your oven.
Rc)asti~~g temperat~]res, which should be low and
steady, keep spattering to a minimum
Roasting is
real]~ a baking procedure used for meats.
Therefore. the oven
cont[ols are ret to Baking or
Timed
Baking. (You may hear a slight clicking sound,
indif;ating the eve{? is w{~rking pi-oper?y. ) Timed
Baking will tur~] ~.he oven on and off auromatjcally.
Most meats continue to cook slightly while standing,
after being removed from the oven. The standing time
recommended for roasts is 10 to 20 minutes. This
allows roasts to firm up and makes them easier to
carve. The internal temperature will rise about 5° to
IO°F.; to compensate for the temperature rise, if
desired, remove roast from oven sooner (at
5° to 10”F.
less than temperature in the Roasting Guide).
Remember that food will continue to cook in the
hot oven and therefore should be removed when the
desired internal temperature has been reached.
1. Place the shelf irl A or
is necessary.
2. Check the we]gh[
of the meat. Place
it fat-side-up (or for
poultr:~ breast-side-
up) on a roasting rack
in a shallow pan. The
melting fat will baste
the meat. Select a pan
as close to the size of
the meat a.s possible
(The
hroiler pan with
B
posi[ion. No preheating OVEN TEMP OVEN SET
3. Turn the OVEN SET knob to BAKE and the
OVEN TEMP knob to the desired temperature.
4. Turn the OVEN SET knob to OFF when roasting
is finished and then remove the food from the oven.
You can use
aiurnir!um foil to line the broiler pan.
This makes clean-u? :asier when using the pan for
marinating, cooking
with frui&s, cooking heavily
c~~~ed meats or basring food during cooking. Press
the foil tightly around
r~te inside of the pan.
14
—

Questions and Answers
Q. Is it necessary to check for doneness with
a meat thermometer?
A. Checking the finished internal temperature at the
completion of cooking time is recommended.
Temperatures are shown in Roasting Guide. For
roasts over 8
lbs., check with thermometer at half-
hour intervals after half the time has passed.
Q. Why is my roast crumbling when I try
to carve it?
A. Roasts are easier to sl]ce if allowed to cool 10 [o
20 minutes after removing them from the oven. Be
sure to cut across the grain of the meat.
Q. Do I need to preheat my oven each time
I cook a roast or poultry?
A. It is not necessary to preheat your oven.
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
A. Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.
Q. Can I seal the sides of my foil “tent” when
roasting a turkey?
A. Sealing the foil will steam the meat. Leaving
it unsealed allows the air to circulate and brown
the meat.
ROASTmG GUmE
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per
pound additional time (10 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
Oven
Type Temperature
Meat
Tender cuts; rib, high quality
325°
sirloin tip, rump or top round*
Lamb leg or bone-in shoulder*
325°
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
325°
325°
325°
325°
350°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well
Done:
Well Done:
Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly.
Some commercial frozen poultry can be cooked
successfuli>( without thawing. Follow the directions
given on the package label.
Approximate Roasting Time
in Minutes per Pound
3 to 5
!bs.
6 to 8 Ibs.
24-33 18-22
35–39
22-29
404530-35
21-25 20-23
25-30 24-28
30-35 28-33
35-45 3040
35453040
17-20 minutes per pound (any weight)
3 to 5 Ibs. Over
5 Ibs.
35-40 30-35
3540
10 to 15 Ibs. Over 15 Ibs.
18–25
15–20
Turkey
325°
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
Internal
Temperature ‘F,
140°–1500t
150°–1600
170°–1850
140°–1500+
150°–1600
170°–1850
170°–1800
1700–1 80°
11 50–1 20°
1850–1 90°
185°–1900
In thigh:
1850–1 90°
~The U. S. Department of Agriculture says “Rare beef is popular, but you should know thal cooking it to only 140°F. means some
food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
15

Broiling is cooking fo(]d by in[ense radiant heat from the upper element in
the oven.
Itios[ fish and tender cuts of meat can be broiled. Follow these
directions to ke:p
sp~~:tering ar~d smoking to a minimum.
Turn
t!le food usin& tongs only o!}ce during brcil}.ng. Time the foods for the
!’irst side according i(j the Broilii-!g <juide.
Tum !he food, then use [he r.irntis gi\en for the second side as a guide to the
preferred
donei]es$.
1. If [lie meat ha:+ i“~.t or gri:;de ~iround the edge, cut
veriical slasnes (hrough both about 2 inches fipart.
[f desired, [he I’at may be trimmed, leaving a layer
~h~tit ] j8 inch thick.
2.
Place [h~ meat on the broiler rack in the broiler pan
whicb: cc>mes with d-,: ove~]. Always use the rack so
the
f~l drips inlo the broiler pan; otherwise the
juices maj’ become hot enough to catch on fire.
3. Positi~)n the shelf on the recommended shelf
position
as suggested in the Broiling Guide.
Most broiling
i~; done on C position, but if your
oven is connected to
208 volt!i, you may wish
to use a higher position.
4. Leave the door open to the
broil stop position. The
door
s~ays open by itself,
/~ ‘L:
@
.“,
~et the proper temperature -... ~.. ‘“-
1s maintained in the oven.
~
I
5. Turn the OVEN SET knob to
BROIL and the OVEN TEMP knob to BROIL.
Preheating the elements is not necessary. (See the
Comments column in the Broiling Guide.)
6. When finished broiling, turn the OVEN SET knob
to OFF. Serve the food immediately, leaving the
broiler pan and rack outside the oven to cool during
the meal for easiest cleaning.
You can use a~~~minum foil [o line ~:)ur broiler pan and broiler rack.
[
However, you mtlst mold the foil t~ghtiy to the rack and cut slits in it
just like
tl~e rack.
e
“’(~~& <
s~>p,\\\Tp~\- “‘f
Without
the slits. the f[)il wi!l pre\fent fat and meat juices from
draining
il]to t.hc broilel pan. The juices could become hot enough to
~Q ‘ \
catch on
fire. if y{~il do :~ot cut the s~its, you are frying, not broiling.
16
——-———. —.. -----. .-—.-.-,-
—-_—
Q. Why are my meats not turning out as brown
as they should?
A. In some areas, the power (voltagej to the oven may be
low. In these cases, ’preheat the broil element for 10
finutes before placing the broiler pan with food in the
oven. Check to see if you are using the recommended
shelf position. Broil for the longest period of time
indicated
in the Broiling Guide. Turn the food only
once during broiling. You may need to move the
food
to a higher shelf position.
Q. Do I need to grease my broiler rack to prevent
meat from sticking?
A. No. The broiler rack
is designed to reflect broiler
heat, thus keeping the surface COOI enough to preven.
meat from sticking to the surface. However, spraying
the broiler rack lightlj with a vegetable cooking
spray before cooking will make clean-up easier.

● Always use the broiler pan and rack that comes with
your oven. It is designed to minimize smoking and
spattering by trapping juices in the shielded lower part
of the pan.
● Leave the oven door open to the broil stop position
for all foods.
● For steaks and chops, slash fat evenly around outside
edges of meat. To slash, cut crosswise through outer
fat surface just to the edge of the meat. Use tongs to
turn meat over to prevent piercing meat and losing
juices.
● [f desired, marinate meats or chicken before
● When arranging food on the pan, do not let fatty
edges hang over the sides because the dripping fat
could soil the oven bottom.
● The broiler does not need to be preheated. However,
for very thin foods, or to increase browning, preheat
if desired.
● Frozen steaks can be broiled by positioning the oven
shelf at next lowest shelf position and increasing
cooking time given in this guide 1 Y2 times per side.
● If your oven is connected to 208 volts, rare steaks
may be broiled by preheating the broiler and
positioning the oven shelf one
uosition higher.
.
broiling, or brush with barbecue sauce last 5 to
10 minutes only.
Food
Bacon
Ground Beef
Well Done
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
Chicken
Quantity andor
Thickness
1/2 lb. (about 8
thin slices)
1 lb. (4 patties)
1/2 to 3/4 inch thick
1 inch thick
(1 to 1X lbs.)
1
X inch thick
(2 to 2fi Ibs.)
1 whole
(2 to 2X Ibs.),
split lengthwise
Bakery Products
Bread (Toast) or 2 to 4 slices
Toaster Pastries
1 pkg. (2)
English Muffins 2 (split)
Lobster Tails 24
(6 to 8 oz. each)
about 1 lb. ‘‘
Lamb Chops
Medium2 (1 inch thick),
Well Done
about 10 to 12 oz.
Medium 2 (1X inch thick),
Well Done
about 1 lb.
Wieners and
l-lb. pkg. (10)
similar precooked
sausages, bratwurst
Shel
Positi{
c
c
c
c
c
c
c
c
A
C or I
C or I
B
,
c
B
c
B
c
c
c
B
c
First Side
Second Side
Time, Minutes Time, Minute
4!4
4K
10
7
6
5
8
6
12
11
10
7-8
15
14-16
25
20-25
35 10-15
I %–2
1/2
3-4
13-16 Do not
turn over.
5 5
88
10 10
13 13
10 9
12
10
14 12
17 12-14
6 1-2
Comments
Arrange in single layer.
Space evenly.
Up to 8 patties take about same time.
Steaks less than 1 inch thick cook
through before browning. Pan frying
is recommended.
Slash fat.
Reduce time about 5 to 10 minutes
per side for cut-up chicken. Brush
each side with melted butter. Broil
skin-side-down first.
Space evenly. Place English muffins
cut-side-uo and brush with butter,
,
if desired.
Cut through back of shell. Spread
open. Brush with melted butter before
broil ing and after half of broiling time.
Handle and turn very carefully. Brush
with lemon butter before and during
cookin~, if desired. Prebeat broiler to
-.
increase browning.
Increase time 5 to 10 minutes per side
for 1 X inch thick or home cured ham.
Slash fat.
Slasb fat.
If desired, split sausages in half
lengthwise; cut into 5- to 6-inch pieces.
17

CAW Am CLEANmG
Proper care and cleaning arr important so your oven will give you efficient
and satisfactory service. Follow these directions carefully in caring for your
o\en to assure safe and proper rnailltenance.
BE SIIRE ELE(;TRI~AL POWER IS OFF BEFORE CLEANING
AN17 PART OF THIJ OVF1;<.
It’s a good idea to W-iQC the ~;ofltroi pane] after each
~—–=--—
tls[:. {liean with mild Soi3.~ al?d water or vinegar and
——
water, rinse witi] clean J\:]?e~- and polish liry with a
soft Clo[h.
Do not use abrasive cieansers, strong liquid
cleansers, plastic scouring pads or oven cleaners
on
the control panel—
the> will damage the finish.
A 50/50 solution of \inegar
und hot water works well.
The control knobs
~nay be removed fo~” easier
cleaning. Before
rernovil?g the knobs for cleaning,
please note that the knobs on the left side and the
knobs on the right side are in the proper OFF position.
When replacing the knoh$. check the OFF position to
insure proper placement.
To remove a knob,
pUIl h straight off the stem. If a
knob is difficult to remove, place a thin
cioth (like a
handkercnie? or a piece of string under and around
the knob edge and pull up.
Wash
t~]e knobs in soap and water butt .io not soak.
Avoid getting water in the k]i~b sl.ern holes.
Painted. Surfaces
Glass Window
Painted surfac(;s include the control panel. Clean To
clean the out:side of the window, use a glass
these wil.h soap ~i]d wat~r or a \inegar and water cleaner. Rinse and polish with a dry cloth.
solution.
l~o not use commercial oven cleaners, Do not allow the water or cleaner to run down
clea~IsiRg powd~~ss. :;tcei %Tooi {)]” harsh abrasives
on any painted Sil}-f:lces.
inside the openings in the glass or the openings in
the top of the oven door while cleaning.
,,
18
——. .. -—----
—-——..——-——-——

Oven Shelves
Clean the shelves with a mild abrasive cleanser.
After cleaning, rinse the shelves with clean water and
dry with a clean cloth.
Broiler Pan and Rack
After broiling, remove the broiler pan from the oven.
Remove the rack from the pan. Carefully pour out the
grease from the pan into a proper container. Wash and
rinse the broiler pan and rack in hot water with a
soap-filled or plastic scouring pad.
If food has burned on, sprinkle the rack with
detergent while hot and cover with wet paper
towels or a dishcloth. Soaking the pan will remove
burned-on foods.
Both the broiler pan and rack may be cleaned with a
commercial oven cleaner.
Both the broiler pan and rack can also be cleaned
in the dishwasher.
Do not store a soiled broiler pan and rack anywhere
in the oven.
Oven Light Replacement
CAUTION: Before replacing your oven light
bulb, disconnect the electric power for your oven
it the main fuse or circuit breaker panel. Be sure
to let the light cover and bulb cool completely before
removing or replacing them. When in use, light bulbs
can become warm enough to break if touched with a
moist cloth or towel. When cleaning, avoid touching
warm lights with cleaning cloths if the light cover is
removed.
The oven light is covered with a removable glass
cover which is held in place with a wire. Remove
the oven door, if desired, to reach the cover easily.
To remove:
● Hold your hand under the cover so it doesn’t fall
when released. With fingers of the same hand,
firmly push back the wire cover holder. Lift off
the cover.
holder
I
DO NOT REMOVE ANY SCREWS.
● Replace light bulb with 40-watt home
appliance bulb.
To replace cover:
● Place it into the groove of the light receptacle.
Pull the wire forward to the center of cover until it
snaps in place. When in place, the wire holds the
cover firmly. Be certain the wire is in the depression
in the center of the cover.
● Connect electric power to the oven.
(conlinued next page)
19

CAW AND CLEAN~G
(continued)
Lift-Off Oven Door
The oven door is removable. but it is heavy.
You may need help removing and replacing
the door. Llo not lift ti;e door by tile handle.
This can cause
the glass to i)reak or cause
damage to the door.
To remove the iloor, open it a few
inches to
th~ special stop position that
will
“il.old the door open. Grasp firmly on
each
si~!e and lift the d;)or straight up and
off i.:nc: h i.;l~es.
NOTE:
“ Be carefui not to place hands between the hinge
and the oven door frame as the hinge could snap
back and pinch fingers.
* While working
in the oven area, cover the hinges
with towels or empty paper towel rolls to prevent
pinched fingers and chipping the
pc}rcelain enamel
on the
frame.
To
repiace the door, make sure the hinges are in the
special stop position. Position the slots in the bottom
of the door squarely
o~’er [he hinges at the same time.
If hinges snap back against the oven frame, pull them
back out.
TO CLEAN THE DOOR:
Inside of door:
● Soap and water will normally do the job. Heavy
spattering or spillovers may require cleaning with a
mild abrasive cleaner. Soapy, wet metal pads may also
be used. Do not allow food spills with a high sugar or
acid content (such as milk, tomatoes, sauerkraut, fruit
juices or pie filling) to remain on the surface. They
may cause a dull spot even after cleaning.
● If necessary, you may use an oven cleaner.
Follow package directions. Do not use oven cleaners,
cteansing powders or harsh abrasives on the outside
of the door.
Outside of door:
● Use soap and water to thoroughly clean the top, sides
and front of the oven door. DO NOT let water run
down through openings in the top of the door. Rinse
well. You may also use a glass cleaner to clean the
glass on the outside of the door.
● Spillage of marinades, fruit juices, tomato sauces and
basting materials containing acids may cause
discoloration and should be wiped up immediately.
When surface is cool, clean and rinse.
Porcelain Oven I1lterior
With proper care, the porcelain
enamel finish on the inside of
the oven—top, bottom, sides,
back and inside of” the door—
~,ij~ stay ~e\;-J~)~jking for years.
Let the olen
coal bef(]re
cleaninp. We ,ecommend that
Soap
and water wi!l nt?rmaily do the job. Heavy
spatteril~g or spillovers may require cleaning with a
:niid abrasive cleaner. f~oapy, we{ metal pads may also
be used. Do
not ailow food spills with a high sugar or
acid content (such as
mi!k, tomatoes, sauerkraut. fmit
juices or pje fillir~g~ ;.! re~~~iiin on the surface. They
may
catl:,fi a Ijul! sp13t (:l;eri after cleaning.
Cautions about using spray-on oven cleaners:
● Do not spray on the electrical controls and switches
because it could cause a short circuit and result in
sparking or fire.
● Do not allow a film from the cleaner to build up
on the temperature sensor—it could cause the oven
to heat improperly. (The sensor is located at the top
of the oven.) Carefully wipe the sensor clean after
each oven cleaning, being careful not to move the
sensor as a change in its position could affect how
the oven bakes.
o Do not spray any oven cleaner on the outside of the
door, handles or any exterior surface of the oven,
cabinets or painted surfaces. The cleaner can
damage these surfaces.
20
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.- —....