GEAppliances JBS02N User manual

/’
ElectricRwge
Contents
Aluminum Foil 20 Thermostat Adjustment 23
Anti-Tip Device 3,5,6-9 VentDuct 22
Appliance Registration 2Problem Solver 25
Cannimz Tim 11 SafetyInstructions 3,4
Care and Cleaning 22-24 Surface Cooking 10-13
Clock/Timer 14 Control Settings 10
Consumer Services 27 Cookware Tips 12,13
Energy-Saving Tips 5Warranty BackCover
Features 6-9
Flooring under the Range 5
,-q Installation Instructions 5
Leveling 5
Model and Serial Numbers 2
Oven 15
Baking, Baking Guide 16,17
Broiling, Broiling Guide 20,21
Control Settings
Door Removal ;:
Light; Bulb Replacement 15,22 GEAnswaY C&nt#
Roasting, Roasting Guide 1819 8M.62UM0
Models BS02N
BS03N
BS03GN
BS16N
BS16GN
BS26N
GEApp&ncm
BS26GN
MS07GP
SSOIJ
SS26J
SS27GJ
W-81V

Help us help you...
Read this book carefully.
It is intended to help you operate
and maintain your new range
properly.
Keep it handy for answers to your
questions.
If you don’t understand something
or need more help, write (include
your phone number):
Consumer Affairs
GE Appliances
Appliance Park
Louisville, KY40225
~
i
i
If youreceived /.
,r.,
*
adamag ed range... .:
Immediately contact the dealer (or
builder) that sold you the range.
Savetime and money. I
Before you request
service...
Check the Problem Solver on
page 25. It lists causes of minor
operating problems that you can
correct yourself.
Write downthe model
and serial numbers.
You’llfind them on alabel on
the front of the range behind the
oven door.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your range. Before sending in this
card, please write these numbers
here:
Model Number
Serial Number
Use these numbers in any
correspondence or service calls
concerning your range.
If youneed service...
Toobtain service, see the
Consumer Services page in the
back ofthis book.
We’reproud 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. Inmost
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, Kentucky 40225
FINALLY, if your problem is still
not resolved, write:
Major Appliance
Consumer Action Panel
20 North Wacker Drive
Chicago, Illinois 60606
&

,F
.. .
IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
When using electrical appliances,
basic safety precautions should
be followed, including the
following:
●Use this appliance only for its
intended use as described in this
manual.
●Be sure your appliance is
properly installed and grounded
by aqualified technician in
accordance with the provided
installation instructions.
●Don’t attempt to repair
or replace any part of your
range unless it is specifkally
recommended in this book. All
other servicing should be referred
to aqualified technician.
●Before performing any
service, DISCONNECT’ THE
RANGE POWER SUPPLY
AT THE HOUSEHOLD
DISTRIBUTION Pm
BY REMOVING THE FUSE
OR SWI’’KHING OFF THE
CIRCUIT BREAKER.
QDo not leave children alone-
children should not be left alone
or unattended in an area where an
appliance is in use. They should
never be allowed to sit or stand on
any part of the appliance.
●Don’t allow anyone to climb,
stand or hang on the door,
drawer or range top They could
damage the range and even tip
it over, causing severe personal
injury.
●CA~ON: ITEMS OF
INTEREST ‘IX)CHILDREN
SHOULD N017 BE SIWIED
IN CABINEIS ABOVE A
RANGE OR ON THE
BACKSPLASH OF A
RANGE-CHILDREN
CLIMBING ON THE
MNGE TO REACH ITEMS
COULD BE SERIOUSLY
INJURED.
wAR.NING-Au~.
can tip and
injury could
result. To
prevent
accidental
tipping of the
range, attach
it to the wall
or floor by
installing the
Anti-Tip device supplied (on
models so equipped). To check if
the device is installed and engaged
properly, remove the drawer (on
models so equipped) and inspect
the rear leveling leg. Make sure
it fits securely into the slot in the
device.
For models without astorage
drawer, carefidly tip the range
forward to check if the Anti-Tip
device is engaged with the
leveling leg.
If you pull the range out from the
wall for any reason, make sure
the rear leg is returned to its
position in the device when you
push the range back.
●Never wear loose-fitting or
hanging garments while using
the appliance. Flammable material
could be ignited if brought in
contact with hot heating elements
and may cause severe bums.
cUse only dry pot holders—
moist or damp potholders on
hot suri%ces may result in bums
iiom steam. Do not let potholders
touch hot heating elements. Do
not use atowel or other bulb
cloth.
●For your safety, never use
your appliance for warming or
heating the room.
●Do not store flammable
materials in an oven or near
the cooktop.
●Do not store or use combustible
materials, gasoline or other
flammable vapors and liquids in
the vicinity of this or any other
appliance.
QKeep hood and grease falters
clean to maintain good venting
and to avoid grease fues.
●Do not let cooking grease
or other flammabie materials
accumulate in or near the
range.
sDo not use water on grease
fires. Never pick up aflaming
pan. Smother flaming pan on
surface unit by covering pan
completely with well-fitting lid,
cookie sheet or flat tray.
Flaming grease outside apan
can be put out by covering with
baking soda or, if available, a
multi-purpose dry chemical
or foam type fire extinguisher.
cDo not touch heating
elements or interior surface of
oven. These surfaces may be hot
enough to bum even though they
are dark in color. During and
after use, do not touch, or let
clothing or other flammable
materials contact surfiice units,
areas nearby surface units or any
interior area of the oven; allow
sufficient time for cooling, first.
l%tentially hot surfaces include
the cooktop and areas fhcing the
cooktop, oven vent opening and
surfhces near the opening, and
crevices around the oven door.
Remember: The inside surface
of the oven may be hot when the
door is opened.
(continued on nert page)
3

~OmmT SAFETY INSTRUCTIONS (continued)
●When cooking pork, follow
the directions exactly and always
cook the meat to an internal
temperature of at least l’70°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 range when
opening oven door. Hot air or
steam which escapes can cause
burns to hands, face and/or
eyes.
cDon’t heat unopened food
containers in the oven. Pressure
could build up and the container
could burst, causing an injury.
QKeep oven vent duct
unobstructed.
●Keep oven free from grease
buildup.
QPlace oven shelf in desired
position while oven is cool. If
shelves must be handled when
hot, do not let potholder contact
heating units in the oven.
sPulling out shelf to the
shelf stop is aconvenience 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 oven, follow
the manufacturer’s directions.
●Do not use your oven to dry
newspapers. If overheated, they
can catch free.
Surface Cooking Units
●Use proper pan size-This
appliance is equipped with one
or more surface units of different
size. Select cookware having flat
bottoms large enough to cover
the surfhce unit heating element.
The use of undersized cookware
will expose aportion of the
heating element to direct contact
and may result in ignition of
clothing. Proper relationship of
cookware to burner will also
improve efficiency.
*Never leave surface units
unattended at high heat settings.
Boilover causes smoking and
greasy spillovers that may catch
on fm.
QBe sure drip pans and vent
ducts are not covered and are
in place. Their absence during
cooking could damage range
parts and wiring.
●Don’t use aluminum foil to
line drip pans or anywhere in
the oven except as described in
this book. Misuse could result in
ashock, fire hazard or damage
to the range.
●Only certain types of glass,
glasdceramic, earthenware or
other glazed containem are
suitable for range-top service;
others may break because of the
sudden change in temperature.
(See section on “Surface
Cooking” for suggestions.)
●hminimize the possibility
of burns, ignition of flammable
materials, and spillage, the
handle of acontainer should be
turned toward the center of the
range without extending over
nearby surtice units.
●Always turn surface unit to ,*
OFF before removing co&ware. ~..
●Keep an eye on foods being
fried at HIGH or MEDIUM
HIGH heats.
cTo avoid the possibility
of aburn or electric shock,
always be certain that the
controls for all surface units
are at OFF position and all
coils are cool before attempting
to lift or remove the unit.
●Don’t immerse or soak
removable surface units. Don’t
put them in adishwasher.
●When flaming foods are
under the hood, turn the fa
off. The fan, if operating, may
spread the flame.
cFoods for frying should be as
dry as possible. Frost on frozen
foods or moisture on fresh foods
can cause hot fat to bubble up
and over sides of pan. ‘k-
●Use little fat for effective
shallow or deep-fat frying.
Filling the pan too fill of fat can
cause spi.llovers when food is
added.
QIf acombination of oils or
fats will be used in frying, stir
together before heating, or as
fats melt slowly.
cAlways heat fat slowly, and
watch as it heats.
●Use deep fat thermometer
whenever possible to prevent
overheating tit beyond the
smoking point.
SAW THESE
INSTRUCTIONS
.,J
,*..
4

Installing
YourRange
Yourrange, like many other
household items, is heavy and
can settle into soft floor coverings
such as cushioned vinyl or
carpeting. When moving the range
on this type of flooring, use care,
and it is recommended that these
simple and inexpensive instructions
be followed.
The range should be installed on
al/4-inch-thick sheet ofplywood
(or similar material) as follows:
When thefloor covering ends at
thefront of the mnge, the area that
the range will rest on should be
built up with plywood to the same
level or higher than the floor
covering. This will allow the range
to be moved for cleaning or
servicing.
lkveling the
Range
(on models so equipped)
Leveling screws are located on
each comer of the base of the
range. Remove the bottom drawer
(on models so equipped) and you
can level the range on an uneven
floor with the use of anutdriver.
Toremove drawer,pull drawer
out all the way,tilt up the front
and take it out. Toreplace
drawer,insert glides at back of
drawer beyond stop on range glides.
Lift drawer if necessary to insert
easily. Let front ofdrawer down,
then push into close.
One of the rear leveling screws
will engage the Anti-Tipdevice
(allow for some side to side
adjustment). Allow aminimum
clearance of 1/8”between the range
and the leveling screw that is to be
installed into the Anti-Tipdevice.
Energy-Sa* Tips
Surface Cooking
●Use cookware of medium weight
aluminum, with tight-fitting covers,
and flat bottoms which completely
coverthe heated portion of the
surface unit.
●Cook fresh vegetables with a
minimum amount of water in a
covered pan.
●Watchfoods when bringing them
quickly to cooking temperatures at
high heat. When food reaches
cooking temperature, reduce heat
immediately to lowest setting that
will keep it cooking.
●Use residual heat with surface
cooking whenever possible. For
example, when cooking eggs in the
shell, bring water and eggs to boil,
then turn to OFF position and
cover with lid to complete the
cooking.
●Use correct heat for cooking task:
HI—tostart cooking (if time
allows, do not use high heat to
start).
MED HI—quick browning.
MED—s1owfrying.
LO—finish cooking most
quantities, simmer-double boiler
heat, finish cooking, and special
for small quantities.
WM—to maintain serving
temperature of most foods.
●When boiling water for tea or
coffee, heat only amount needed.
It is not economical to boil a
container full of water for one
or two cups.
Oven Cooking
●Preheat ovenonly when
necessary. Most foods will cook
satisfactorily without preheating.
If you fmd preheating is necessary,
watch the indicator light, and put
food in oven promptly after the
light goes out.
●Alwaysturn oven offbefore
removing food.
●During baking, avoid frequent
door openings. Keep door open as
short atime as possible if it is
opened.
●Cook complete oven meals
instead ofjust one food item.
Potatoes, other vegetables, and
some desserts will cook together
with amain-dish casserole, meat
loaf, chicken or roast. Choose
foods that cook at the same
temperature and in approximately
the same time.
●Use residual heat in the oven
whenever possible to finish
cooking casseroles, oven meals,
etc. Also add rolls or precooked
desserts to warm oven, using
residual heat to warm them.
5

FeaturesofYourRange
@
ModelJBS02N ModelsJBS03N, JBS03GN
Q999??
ModelsJBS16N,JBS16GN Models JBS26N, JBS26GN
6

Models
JBS03N
JBS03GN
Models
J-BS16N
JBS16GN
Models
JBS26N
JBS26GN
Model
JBS02N
see
page
2
FeatureIndex
1Model and Serial Numbers ●
●
●●
2Surfhce Unit Controls 10 ●
3“ON” Indicator Light/Lights
for Surface Units 10 11 1 2
4Oven Set Control 15 ●●
5Oven Temp Control 15 ●
6Oven Cycling Light 15 ●
7Automatic Oven Timer,
Clock and Minute Timer Clock & Min.llrner
8Plug-In Calrod” SurfhceUnit
(Maybe removedwhen cleaning
under unit.)
23 2 6-in.
28-in.
36-in.
18-in.
9Tilt-Lock Calrod” SurfkceUnit
(Maybe raisedbut not removed
whencleaningunder unit.)
10 Anti-TipDevice
(SeeInstallation Instructions)
36-in.
18-in.
23 36-in.
18-in.
3,5 ● ●
4
●
4
11 Chrome PlatedTrim Ringsand
Aluminum Drip Pans 23 44
12 OvenVentDuct (Locatedunder
right rear surfhceunit.) 22 ●● ●
13 OvenInterior Light (Comeson
automaticallywhen door is opened.) 15,22 ● ●
●
14 OvenLight Switch 15
●
lS Broil Unit 20 ●
16 BakeUnit (Maybe liftedgently
forwiping ovenfloor.)
17 OvenShelves
18 OvenShelf Supports (LettersA, B,Cand
Dindicatecookingpositions for shelves
asrecommended on cookingguides.)
19 Broiler Panand Rack
20 StorageDrawer
16
15
15
20
22,24
● ●
2
●
2
●
●
●
2
●
●
●
1
7

Featuresof YourRange
Model JMS07GP
0-
:
o
:
ModelJSSOIJ
I1!II
I
,
-‘R
Model JSS26J ModelJSS27GJ
8

C
/.’.,
m.
j?
, ....
~.;
FeatureIndex
1Model and Serial Numbers
2Surface Unit Controls
3“ON” Indicator Light/Lights
for Surface Units
4Oven Set Control
5OvenTemp Control
6Oven Cycling Light
7Automatic OvenTimer,
Clock and Minute Timer
8Tilt-Lock Calrod” SurfaceUnit
(Maybe raisedbut not removed
when cleaning under unit. )
9Chrome Plated Trim Rings and
Aluminum Drip Pans
10 Oven VentDuct (Located under
right rear surfaceunit.)
11 OvenInterior Light (Comes on
automatically when door isopened.)
12 Oven Light Switch
13 Broil Unit
14 BakeUnit (Maybe lifted gently
forwiping ovenfloor.)
15 Oven Shelves
16 Oven Shelf Supports (Letters A, B,
C&Dindicate cooking positions
forshelves as recommended on cooking
guides.)
17 Broiler Panand Rack
18 Storage Drawer
19 Anti-TipDevice
(SeeInstallation Instructions)
Explained
OnRage Model JMS07GP Model
JSSOIJ Model JSS26J Model
JSSZTGJ
2●●●●
10 ●
10 1 222
15 ●●
15 ●
15
14 ●
36-in.
18-in.
23 36-in.
18-in.
36-in.
18-in. 36-in. 18-in.
23 44 4 4
22 ●●
15,22
15 ●●
20 ●
16 ●●●
15 21
●
●
●
●
15
20
22,24
3,5
“J

Surface Cooking
See Surface Cooking Guide on pages 12and 13. a
Features
1. Surface Unit Controls
2. Master Indicating Light for Surface Units
3. Calrod@Surface Units
Surface Cooking with
Infhdte Heat Controls
Yoursurface units and controls
are designed to give you an infinite
choice of heat settings for surface
unit cooking.
At both OFF and HI positions,
there is aslight niche so control
“clicks” at those positions; “click”
on HI marks the highest setting; the
lowest setting is between the words
WM and OFF. In aquiet kitchen
you may hear slight “clicking”
sounds during cooking, indicating
heat settings selected are being
maintained.
Switching heats to higher settings
alwaysshow aquicker change than
switching to lower settings.
Howto Set the Controls
Step 1
Grasp control knob and push in...
Step 2
Thm eithe~clockwise or counter-
clockwise to desired heat setting.
Control must be pushed in to set
only from OFF position. When
control is in any position other
than OFF, it maybe rotated
without pushing in.
Be sure you turn control to OFF
when you finish cooking. An
indicator light will glow when
ANY heat on any surfkceunit is on.
Cooking Guide
for Using Heats
HI Quick start for cooking;
bring water to boil.
MED Fast fry, pan broil; maintain
HI fast boil on large amount of
food.
MED Saute and brown; maintain
Lo
slow boil on large amount
of food.
Cook after starting at HI;
cook with little water in
covered pan.
Steam rice, cereal; maintain
serving temperature of most
foods.
N~E:
1. At HI and MED HI, never leave
food unattended. Boilovers cause
smoking; greasy spillovers may
catch fire.
2. At WM or LO, melt chocolate
or butter on small unit.
10
..-.—..-” ----- .-—. -..>- .. . . .-,..,”,.. . . . . . . . . . . ------ _-.._

Questions &Answers
.
.
Q. May Ican foods and presemes
on my surface unit?
A. Yes,but only use cookware
designed for canning purposes.
Check the manufacturer’s
instructions and recipes for
preserving foods. Be sure canner
is flat-bottomed and fits overthe
center of your Calrod* unit. Since
canning generates large amounts of
steam, be careful to avoidbums
from steam or heat. Canning should
only be done on surface units.
Q. Can Icover my drip pans with
foil?
A. No. Clean as recommended in
Cleaning Guide.
Q. Can Iuse special cooking
equipment, like an oriental wok,
on any surface unit?
A. Cookwarewithout flat surfaces
is not recommended. The life of
your surface unit can be shortened
and the range top can be damaged
fkomthe high heat needed for this
type of cooking.
Q. Why am Inot getting the heat
Ineed from my surface units
even though Ihave the knobs on
the right setting?
A. After turning surface unit off
and making sure it is cool, check to
make sure that your plug-in units
are securely fastened into the
surface comection.
Q. Why does my cookware tilt
when Iplace it on the surfhceUnW
A. Because the surface unit is not
flat. Make sure that the “fet” on
your Calrod@units are sitting
tightly in the range top indentation
and the reflector ring is flat on the
range surface.
Q. Why is the porcelain ftih on
my cookware coming off?
A. If you set your Calrod” unit
higher than required for the
cookware material and let the
cookware sit too long, the co&ware
finish may smoke, crack, pop, or
bum depending on the pot or pan.
Also, cooking small amounts of dry
food may damage the cookware
finish.
Home Canning Tips
Canning should be done on
surface units only.
Pots that extend beyond one inch of
cooking element’s trim ring are not
recommended for most surface
cooking. However, when canning
with water-bath or pressure canner,
larger-diameter pots may be used.
This is because boiling water
temperatures (even under pressure)
are not harmfhl to cooktop surfaces
surrounding the surface units.
HOWEVER, DO NOT USE
LARGE-DIAMETER CANNERS
OR ~HER LARGE-DIAMETER
Pm FOR FRYING OR BOILING
FOODS ~HER THAN WATER.
Most syrup or sauce mixtures—
and all types of frying— cook at
temperatures much higher than
boiling water. Such temperatures
could eventually harm cooktop
surfaces surrounding surface units.
Observe FollowingPoints
in Canning
1. Be sure the canner fits overthe
center of the surface unit. If your
range or its location does not allow
the canner to be centered on the
surface unit, use smaller-diameter
pots for good canning results.
2. Flat-bottomed canners must
be used. Do not use canners with
flanged or rippled bottoms (often
found in enamelware) because they
don’tmake enough contact with the
surface unit and take too long to
boil water.
RIGHT WRONG
r!!l
3. When canning, use recipes and
procedures from reputable sources.
Reliable recipes and procedures are
available from the manufacturer of
your canner, manufacturers of glass
jars for canning, such as Ball and
Kerr, and the United States
Department of Agriculture
Extension Service.
4. Remember that canning is
aprocess that generates large
amounts of steam. Toavoidbums
from steam or heat, be careful
when canning.
NUI’E: If your range is being
operated on low power (voltage),
canning may take longer than
expected, even though directions
havebeen carefi.dlyfollowed. The
process time will be shortened by:
(1)using apressure canner, and
(2) starting with H(YI’tap water for
fastest heating of large quantities
of water.
11

Surface Cooking Guide
cookware
mps 3
3. Deep Fat Frying. Do not ovetilll “.’ J
kettle with fat that may spill over
when adding food. Frosty foods
bubble vigorously. Watch foods
fi-yingat high temperatures and
keep range and hood clean from
accumulated grease.
1. Use medium-or heavy-weight
cookware. Aluminum cookware
conducts heat faster than other
metals. Cast iron and coated cast
iron coohvare is slow to absorb
heat, but generally cooks evenly
at low or medium heat settings.
Steel pans may cook unevenly if
not combined with other metals.
2. Toconserve the most cooking
energy, pans should be flat on the
bottom, have straight sides and tight
fitting lids. Match the size ofthe
saucepan to the size of the surface
unit. Apan that extends more than
an inch beyond the edge of the trim
ring traps heat which causes
discoloration ranging from blue to
dark gray on chrome trim rings.
Directionsand Setting
to startcool&U Comments
Dhctions and Setting
toComplete Cooking
Food Cookware
cereal
Cornmeal, grits,
oatmeal Covered
Saucepan HI. In coveredpan bring
waterto boil beforeadding
cereal.
LO or WM, then add cereal.
Finish timingaccording
topackagedirections.
Cereals bubble andexpandas
theycook; use large enough
saucepanto preventboiiover.
cocoa Uncovered
Saucepan HI, Stir together wateror
milkand cocoaingredients.
Bring just toaboil.
MED, tocook 1or 2minutes
tocompletelyblendingredients. Milk boils overrapidly.Watchas
boilingpoint approaches.
coffee Percolator HI. At first perk, switch
heatto LO. LO to maintaingentle but
steady perk.
LO. CookOdy 3to 4
minutes for softcooked;
15minutes for hard cooked.
Continue cookingat MED HI
until whitesarejust set, about
3to 5more minutes.
LO, then add eggs.When
bottoms ofeggshavejust set,
carefully turn overto cook other
side.
LO. CanAkllyaddeggs.
Cook uncoveredabout 5
minutes at MED HI.
MED. Addeggmixture.
Cook, stirring to desired
doneness.
Percolate 8to 10minutesfor
8cups, less for fewercups.
Cookedin shell Covered
Saucepan HI. Covereggswith cool water.Coverpan, cook
until steaming.
MED HI. Melt butter, add
eggsandcoverskillet.
Fried sunny-side-up Cwered
Skillet If youdo not cwer skillet, baste
eggswith fat to cook topsevenly.
@
Uncovered
Skillet HI. Melt butter.
Fried wer easy
HI. In cwered panbring
water toaboil. Remwe cooked eggs with slotted
spoon or pancaketurner.
Poached Cwered
Saucepan
HI. Heat butter until light
golden in color. Eggscontinue to set slightlyafier
cooking. For omelet do not stir
last few minutes. When set, fold
in half.
Scrambledor omelets Uncovered
skillet
HI. In coveredpan bring
fruit and waterto boil. LO. Stir occasionallyand
check for sticking. Fresh fruit: Use l/4 to l/2 cup
waterper pound of fruit.
Dried fruit: Use water aspackage
directs. Time depends on whether
fruit has been presoaked. If not,
allow more cookingtime.
Frlma Cwered
Saucepan
HI. Melt fat, then add meat.
Switchto MED HI to
brownmeat. Addwater or
other liquid.
LO. Simmer until fork
tender. Meat can be seasonedand floured
beforeit is bruwned, if desired.
Liquid variations for flavorcould
be wine, fmit or tomatojuice or
meat broth.
Timing: Steaks 1to 2-inches: 1to
2hours. Beef Stew: 2to 3hours.
Pot Roast: 2% to 4hours.
Pan frying is best for thin steaka
and chops. If rare is desired, pre-
heat skillet before addingmeat.
Mea@ hdtry
Braised: Pot roasts of
beef, lambor veal;
.pork steaksand
chops
Cwered
Skillet
HI. Preheat skillet, then
grease lightly. MED HI or MED. Brownand
cook todesimi doneness,
turning wer as needed.
Pan-fried: Tender
chops; thhl StdCS Up
to 3/4-inch; lIlillUte
steaks; hamburgers;
franksand sausage;
thin fish fdlets
Uncwenxl
Skillet
12

RIGHT IWRONG
OVER 1“
Food ktiOIUi and setting
tostartcooking Directions and Setting
to CompleteCooking
LO. Ccwerskillet and
cook until tender.
Uncoverlast fewminutes.
cookware
For crisp dry chicken, cwer
only afkr switchingto LO for 10
minutes.Uncuverandcook,turning
occasionally 10to20 minutes.
Fried chicken Cwered
Skillet HI. Melt &t. Switchto MED
HI tobrown chicken.
Amore attention-freemethod
isto start and cook at MED.
Pan fried bacon Uncovered
Skillet HI. [ncold skillet, arrange
bacon slices. Cookjust
until startingto sizzle.
HI. Melt fat. Switch to MED
tobrown slowly.
MED HI. Cook, turning
wer as needed.
Sauteed: Less tender
thin steaks(chuck,
round, etc.); liver;
thick or whole fish
Simmered or stewed
meat; chicken; corned
beet smokedpork;
stewingbeef, tongue;
etc.
Cwercd
Skillet LO. Cwer and cook until tender. Meat maybe b=adcd or marinated in saucebeforefrying.
LO.Cook until fork
tender. (Watershould
slowlyboil). For very large
loads, mediumheat may
be needed.
Addsalt or other seasoning
beforecookingif meat has not
been smokedor otherwise
cured.
Cwered
Dutch Oven,
Kettle or
Large
Saucemm
HI. Covermeat with water
andcwer pan or kettle.
Cook until steaming.
Melting chocolate,
butter,marshmallows Small Uncwered
Saucepan.
usesmall
surface unit
WM. Allow 10to l!iminutes to
meltthrough. Stir to smooth. When melting marshmallows,add
milk or water.
Rmcakes or
Frenchtoast Skillet or
Griddle MED HI. Heat skillet 8to 10minutes. Grease lightly. Cook2t03minutea perside. Thick batter takes slightlylonger
time. ‘Ihmwer pancakeswhen
bubblesrise to surface.
Rlsta
Noodlesor spaghetti MED HI. Cook uncovered
until tender. For large
amounts, HI maybe
neededto keepwaterat
rolling boil throughout
entire cookinz time.
Use largeenough kettleto
preventboilwer. Pastadoubles
in size whencooked.
Cwercd
Large Kettle
or Pot
HI. Incwered kettle, bring
saltedwater to aboil, uncwer
and add pastaslowly so
boilingdoes not stop.
MED HI for foodscooking
10minutesor less. MED for
foodswer 10minutes.
Cooker shouldji@e 2to 3times
per minute.
PressureCooking Pressure
Cooker or
Canner
HI. Heat until firstjiggle is
heard.
LO. Tofinish cooking. Stir frequently to prevent
sticking.
Puddings, Sauces,
Candies, Frostings Uncwercd
Saucepan HI. Bringjust toboil.
HI. Measure 1/2to 1inch
waterin saucepan. Add
saltand prepared vegetable.
Incoveredsaucepan bring
toboil.
HI. Measure waterand salt
asabwe. Addfrozen block
ofvegetable.In cwered
saucepanbringto boil.
HI. In skillet melt fat.
MED. Cook 1pound 10
to 30 or more minutes,
dependingon tenderness
ofvegetable.
Uncwered pan xequinx more
waterand longer time.
V&getables
Fresh Cwered
Saucepan
Frozen Break up or stir as neededwhile
cooking.
Cwered
Saucepan LO. Cook accordingto
time onpackage.
Tbm overor stir vegetableas
necessary for evenbrowning.
MED. Addvegetable.
Cook until desired
tenderness is reached.
Sauteed: Onions;
green peppers;
mushrooms;celery;etc.
Rice and Grits
Uncovered
Skillet
WM. Cwer and cook
accordingto time. Triple in volume after cooking.
Time at WM. Rice: 1cup rice and
Cwered HI. Bringsalted waterto a
boil.Saucepan 2cups water-25 minutes. Grits:
1cup grits and4cups water—
40 minutes.
13

AutomaticTimerand Clock
The automatic timer and clock on
your range are helpful devices that
serve several purposes. The knob
locations on some range models
may vary and will look like one of
the two sets of timers below.
Some models have this clock.
‘Ib Set Clock
lU SET THE CLOCK, push the
center knob in and turn the clock
hands to the correct time. (The
Minute Timer pointer will move
also. Let the knob out, then turn
the Timer pointer to OFF.)
ToSetMinute Timer
The Minute Timer has been
combined with the range clock.
Use it to time all your precise
cooking operations. You’ll
recognize the Minute Timer as the
pointer which is different in color
and shape than the clock hands.
TO SET THE MINUTE TIMER,
turn the center knob, without
puhing in, until pointer reaches
number of minutes you wish to
time. (Minutes are marked, up to
60, in the center ring on the clock.)
At the end ofthe set time, abuzzer
sounds to tell you time is up. ‘Ihm
knob, without pushing in, until
pointer reaches OFF and buzzer
stops.
TimeBake Uses
Automatic Timer
Using Automatic Timer, you can
TIME BAKE with the oven starting
immediately and turning off at the
Stop Time set or set both DELAY
STARTand S’IOP TIME dials to
automatically start and stop ovenat
alatertime of day.It takesthe worry
out of not being home to start or
stop the oven.
Setting the dials for TIME BAKE
is explained in detail on page 16.
Model JBS16N
Clock and Minute Timer
Model JBS16GN
Clock and Minute Timer
These models have atime of day
clock and minute timer but do not
haveDELAY STARTand S’IOP
TIME dials needed for TIME
BAKE fhnction.
Questions and Answers 3
Q. How can Iuse my Minute “J’
Timerto make my surface
cooking easier?
A. YourMinute Timer will help
time total cooking which includes
time to boil fmd and change
temperatures. Do notjudge cooking
time by visible steam only. Food
will cook in covered containers
eventhough you can’t see any
steam.
Q. Must the clock be set on
correct time of day when Iwish
to use the Automatic Timer for
baking?
A. Yes,if you wish to set the
DELAY STARTor STOP TIME
dials to turn on and off at set times
during timed fimctions.
Q. Can Iuse the Minute Timer
during oven cooking?
A. The Minute Timer can be used
during any cooking function. The
Automatic Tmers (DELAY START @
and S’IOPTIME dials) are used ‘
with TIME BAKE function only.
Q. Can Ichange the clock while
I’mTime Cooking in the oven?
A. No. The clock cannot be changed
during any program that uses the
oventimer. Youmust either stop
those programs or wait until they
are finished before changing time.
14

Using YourOven
Before Using YourOven
@1Look at the controls. Be sure
y~uunderstand how to set them
properly. Read overthe directions
for the Automatic Oven Timer so
you understand its use with the
controls.
2. Check oven interior. Look at
the shelves. Takeapractice run at
removingandreplacingthempmperly,
to give sure, sturdy support.
3. Read over information and tips
that follow.
4. Keepthis book handy so you can
refer to it, especially during the
first weeks of getting acquainted
with your cooking center.
Oven Controls
c
Y,’,
,’~’
,.
The controls for the oven(s) are
marked OVEN SET and OVEN
TEMP. OVEN SET has settings for
BAKE, TIME BAKE(on models so
equipped), BROIL and OFF. When
you turn the knob to the desired
setting, the proper heating units are
then activated for that operation.
OVEN TEMP maintains the
temperature you set, from WARM
(150°F)to BROIL (550”F).
The Oven Cycling Light glows
until the oven reaches your selected
tempemtwe,then goesoffandonwith
the ovenunit(s) during cooking.
PREHEATING the oven, evento
high temperature settings, is speedy
—rarelymore thanabout 10minutes.
Preheat the ovenonly when
necessary. Most foods will cook
satisfactorily without preheating.
~> If you find preheating is necessary,
-’ keep an eyeon the indicator light
and put food in the ovenpromptly
after light goes out.
OvenInterior Shelves
The shelf is designed with stop-
locks, sothat whenplaced correctly
on the shelf supports, they (a) stop
before coming completely horn the
oven, and (b) do not tilt when
removing food fkomor placing
food on them.
TO REMOVE the shelves with
these types of shelf supports from
the oven, lift up rear of shelf, pull
forward with stop-locks along top
of shelf supports. Be certain that
shelf is cool before touching.
TO REPLACE these shelves in the
oven, insert shelf with stop-locks
resting on shelf supports. Push shelf
towardrear of oven; it will fdl into
place. When shelf is in proper
position, stop-locks on shelf will
run under shelf support when shelf
is pulled forward.
TO REMOVE shelves from ovens
with these types of shelf supports,
pull the shelf towardyou, tilt front
end upward and pull the shelf out.
TO REPLACE these shelves in the
oven, place the shelf on shelf
support with stop-locks (curved
extension under shelf) facing up
and towardthe rear of the oven. Tilt
up front and push shelf toward the
back ofthe ovenuntil it goes past
“stop” on the ovenwall. Then
lower the front ofthe shelf and
push it all the wayback.
The ovenhas four shelf supports
marked A(bottom), B, Cand D
(top). Shelf positions for cooking
food are suggested on Baking,
Roasting and Broiling pages.
OvenLight
(on models so equipped)
The light comes on automatically
when the door is opened.
On models with oven window, use
switch to turn light on and off when
door is closed. The switch is located
on the front of the door on some
models. On other models, you’ll
find it on the control panel.
15

Baking
When cooking afbod for the first
time in your new oven, use time
given on recipes as aguide. Oven
thermostats, over aperiod of years,
may “drift” from the factory setting
and adifference in timing between
an old and anew ovenof 5to 10
minutes is not unusual. Youmay
be inclined to think that the new
ovenis not performing correctly.
However, your new ovenhas been
set correctly at the factory and is
more apt to be accurate than the
ovenit replaced.
Howto Set YourRange
for Baking
Step 1:Place foodin oven, being
certain to leaveabout 1inch of
space between pans and wallsof
ovenfor good circulation ofheat.
Close ovendoor. During baking,
avoidfkequentdoor openings to
preventundesirable results.
Step2: ‘Ihm OVENSET knobto
BAKEand OVEN TEMP knob to
temperature on recipe or onBaking
Guide.
Step 3: Check foodfordoneness
atminimum time on recipe. Cook
longer ifnecessary. Switch offheat
andremovefoods.
HowtoTime Bake*
The automatic oventimer controls
are designed to turn the ovenon or
off automatically at specific times
that you set. Examples ofImmediate
Start (oven turns on now and you
set it to turn off automatically) or
Delay Start and Stop (setting the
ovento turn on automatically at a
later time and turn off at apreset
stop time) will be described.
How to SetImmediate
Start* and Automatic Stop
NUIXZ:Before beginning, make
sure the hands ofthe range clock
show the correct time of day.
Immediate Start is simply setting
the ovento startbaking nowand turn
off at alater time automatically.
Remember, fds continue cooking
after controls are off.
Step 1:Toset Stop Time, push in
knob on STOP TIME dial and turn
pointer to time you want ovento
turn off, for example 6:00. The
DELAY STARI’dial should be at
the same position as the time of day
on clock.
Step 2: ‘Ihm OVEN SET knob to
TIME BAKE. ‘Ibm OVENTEMP
knob to oven temperature, for
example 25011 The ovenwill start
immediately and will stop at the
time you have set.
-How to Set Delay Start
and Stop*
Delay Start and Stop is setting the
oventimer to turn the ovenon and
off automatically at alater time
than the present time ofday.
Step 1:Toset start time, push in
knob on DELAY START dial and
turn pointer to time you want oven
to turn on, for example 3:30.
Step 2: Toset Stop Time, push in
knob on STOP TIME dial and turn
pointer to time you want ovento
turn off, for example 6:00. This
means your recipe called for two
and one-half hours of baking time.
NCYIW:Time on S’10P TIME dial
must be later than time shown on
rangeclockandDELAYSTAKI’dial.
Step 3: Turn OVEN SET knob to
TIME BAKE. Tbm OVEN TEMP
knob to 250% or recommended
temperature.
Place food in oven, close the door
and automatically the oven will be
turned on and off at the times you
have set. Tbm OVEN SET to OFF
and remove food from oven.
OVEN INDICA~R LIGHT(s) at
TIME BAKE setting may work
differently than they do at BAKE
setting. Carefully recheck the steps
given above. If all operations are
done as explained, oven will
operate as it should.
‘Wnmodels equipped with
TIME BAKE.
@
16

Baking Guide
1. Aluminum pans conduct heat 2. Dark or non-shiny fiishes and
quickly. For most conventional glass cookware generally absorb
baking, light, shiny finishes heat, which mayresult in dry, crisp
generally give best results because crusts. Reduce ovenheat 25T. if
they help prevent overbrowning. lighter crusts aredesired. Rapid
For best browning results, we browning ofsome foods can be
recommend dull bottom sufices achievedbypreheating cast iron
3. Preheating the oven isnot always
necessary, especially forfoods
which cook longer than 30 to40
minutes. For foods with short
cooking times, preheating gives
best appearance and crispness.
4. Toprevent uneven heating and to
saveenergy, open the oven door as
little aspossible in checking food.
forcakepans and pie plates. cookware.
oven
lkmuerature
Container Shelf RMtion Time,
Minutes
Food
Bread
Biscuits(%-in. thick)
Cofke cake
ShinyCookieSheet
ShinyMetal Panwith
satin-finishbroom
CastIron or Glass
ShinyMetal Panwith
satin-ftish bottom
ShinyMetal Muffii Pans
B,C400°-4750 15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
Canned, refrigeratedbiscuitstake
2to4minutesless time.
B, A350°-4000
Corn b-d ormutllns
Gingerbread
Muffins
B
B400°-4500 350° Preheat cast ironpan for crisp crust.
A,B 400°-4250 Decrease about5minutes for muffin
mix, or Wat450T. for25 minutes,
thenat 350W.for 10to 15minutes.
Pt3povers
Quickloafbread
Yeastbread(2loaves)
Plain rolls
sweet rolls
cakes
(withoutshortening)
Angelfood
Jellyroll
Sponge
cakes
Bundtcakes
Cupcakes
Fruit cakes
Layer
Layer,chocolate
Loaf
DeepGlassor Cast Iron Cups
Metalor GlassLoafPans
Metal orGlassLoaf Pans
ShinyOblongor Muffh Pans
ShinyOblongor MuffinPans
B
B
A, B
375°
350°-3750
375°-4250 Dark metalor glass givedeepest
browning.
For thin rolls, Shelf Bmaybeused.
A, B
B,A375°-425”
350°-3750 For thin rolls, Shelf Br@ beused.
Aluminum‘IbbePan
MetalJelly RollPan
Metal orCeramic%
325”-375°
3750-~o
325°-3500
30-55
1o-15
45-60
Tk-piece panis convenient.
Linepan withwaxpaper.
A
B
A
Metal orCeramicRin
ShinyMetal MuffinPans
Metal orGlassLoafor
‘lllbeRm
ShinyMetalI% with
satin-finishbottom
ShinyMetalPanwith
satin-finishbottom
Metal orGlass Loaf Pans
A, B
B
A, B
325°-3500
350°-3750
275°-3000
45-65
20-25
2-4 hrs.
20-35
25-30
40-60
Paper linersproduce moister crusts.
Use3009F.andShelf Bfor smallor
individualcakes.
350°-3750B
B350°-3750
B350”
cookies
Brownies
Drop
Refrigerator
Rolledor sliced
Fruits,
OtherDesserts
Bakedapples
custard
Puddings,Rice
andCustard
Metalor Glass RUM
CookieSheet
Cookie Sheet
Cookie Sheet
B,C
B,C325°-3500
350°-4000 25-35 10-20
642
7-12
Barcookies from mix use same time.
UseShelf Cand increasetemp.
25W to50”F.for more bruwning.
B, C
B, C400°-4250 375°-4000
Glassor Metal Pan
Glass CustardCupsor Casserole
(setin panofhotwater)
Glass CustardCups or
Casserole
A, B, C
B350°-4000 300”-350° 30-60
30-60
50-90
Reducetemp. to 30WF.forlarge
custard.
Cook breador rice puddingwith
custardbase 80to 90 minutes.
B325°
Pies
Frozen
Meringue
Onecrust
llvo crust
Pastry shell
Miscelhmtms
Baked@StCKX
Scallopeddishes
400°-4250 45-70
15-25
40-60
40-60
12-15
Largepiesuse400°F. andincreased
time.
Toquickly brown meringue, use
40WF.for 8to 10minutes.
Custard fdlingsrequire lower
temperature, longertime.
FoilPanonCookie Sheet
Spreadto crest edges
Glassor Satin-finishMetal
Glassor Satin-finishMetal
Glassor Satin-finishMetal
A
325°-3500
B, A
A,B 400”-425°
B
B,400°-4250
450°
325”-400°
325°-3750
300”-350°
60-90
30-60
30-75
InCIWMtime for larger amounts
or sizes.
SetonOvenShelf
Glassor Metal Pan A, B, C
A, B, C
B
sOum& IGlass
17

Roasting
Roasting is cooking by dry heat.
Tender meat or poultry can be
roasted uncovered in your oven.
Roasting temperatures, which
should below and steady, keep
spattering to aminimum. When
roasting, it is not necessary to
sear, baste, cover or add water
to your meat.
Roasting is really abaking
procedure used formeats. Therefore,
oven controls are set to BAKEor
TIME BAKE. (Youmay hear a
slight clicking sound, indicating
the ovenis working properly.)
Roasting is easy; just follow
these steps:
Step 1:Check weight of meat, and
pla~e, fatside up, on roasting rack
in ashallow pan. (Broiler pan with
rack is agood pan for this.) Line
broiler pan with aluminum fbilwhen
using pan for marinating, cooking
with fruits, cooking heavily cured
meats, or for basting food during
cooking. Avoidspilling these
materials on ovenliner or door.
Step 2: Place in oven on shelf in
Aor Bposition. No preheating is
necessary.
Step 3: Turn OVEN SET to BAKE
and OVEN TEMP to 325”F. Small
poultry may be cooked at 375”F.
for best browning.
Step 4: Most meats continue to
.
cook slightly while standing, after
being removed from the oven.
Standing time recommended for
roasts is 10to 20 minutes to allow
roast to firm up and make it easier
to carve. Internal temperature will
rise about 50to 10”F.;;o compensate
fortemperature increase, if desired,
removeroast fkomovenat 5°to 10”F.
less than temperature in the
Roasting Guide.
NUI’E: Youmay wish to use TIME
BAKE, as described on page 16,to
turn ovenon and off automatically.
Remember that food will continue
to cook in the hot ovenand therefore
shouldbe removedwhen the desired
internal temperature has been
reached.
ForFrozen Roasts
.Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 10to 25 minutes
per pound additional time (10
minutes per pound for roasts under
5pounds, more time for larger
roasts).
.Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions given
on packer’s label.
Questions and Answers
Q. Jsit necessary to check
for doneness with ameat
thermometer?
A. Checking the finished internal
temperature at the completion of
cooking time is recommended.
Temperaturesare shown in Roasting
Guide on opposite page. For roasts
over 8pounds, cooked at 300”F.
with reduced time, check with
thermometer at half-hour intervals
after half the time has passed.
Q. Why is my roast crumbling
when Itry to carve it?
A. Roasts are easier to slice if
allowed to cool 10to 20 minutes
after removing from oven. Be sure
to cut across the grain of the meat.
Q. Do Ineed to preheat my
oven each time Icook a roast
or poultry?
A. It is rarely necessary to preheat
your oven, only for very small
roasts, which cook ashort length
of time.
Q. When buying aroast, are
there any special tips that would
help me cook it more evenly?
A. Yes.Buy aroast as even in
thickness as possible, or buy rolled
roasts.
Q. Can Iseal the sides of my foil
“tent” when roasting aturkey?
A. Sealing the foil will steam the
meat. Leavingit unsealed allowsthe
air to circulate and brown the meat.
@\
,
18

Roasting Guide
Roasting
LPosition oven shelf at Bfor 3. Remove fatand drippings as 5. Fromn roasts canbe
small-size roasts (3 to 7lbs.) and necessary. Baste wdesired. conventionally roasted by adding
at Afor larger roasts.
2. Place meat fat-side up, or poultry
breast-side up, on broiler pan or
other shallow pan with trivet. Do
not cover. Do not stuff poultry until
just before roasting. Use meat
thermometer for more accurate
doneness. (Do not place
thermometer in stuffhg.)
‘Me
Meat
Tendercuts; rib, high quality sirloin tip,
mmp or top round*
Lamb legor bone-in shoulder*
Vealshoulder, leg or loin*
Fbrk loin, rib or shoulder*
Ham, precooked
Ham, mW
*Forbonelessrolled roasts wer 6inches
thick, add 5to 10minutesper poundto times
givenabove.
Rndtry
Chickenor Duck
Chickenpieces
Thrkey
.
4. Standing time recommended
for roasts is 10to 20 minutes. This
allows roasts to fm up and makes
them easier to carve. Internal
temperature will rise about 5° to
10”F.;to compensate fortemperature
rise, if desired, remove the roast
from oven sooner (at 5° to 10°F.
less than temperature in the guide).
Oven
‘lkmperature
325°
325°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium:
WellDone:
Rare
Medium:
WellDone:
WellDone:
WkllDone:
ToWarm:
WellDone:
WellDone:
WellDone:
WellDone:
10to 25 rninu~s per pofid mofi
time than given in guide for
refrigerated roasts. (10minutes
perpound forroasts under 5pounds.)
Defrost poultry before roasting.
Appmximate Roastinghe,
in Minutes ner I%md
3t051bs. 6to 8Ibs.
24-30 18-22
30-35 22-25
3545 28-33
21-25 20-23
25-30 24-28
30-35 28-33
35-45 30-40
3545 30-40
10minutesper pound (anyweight)
Under 10Ibs. 10to MIlls.
20-30 17-20
3t051bs0 Over 5h.
3540 30-35
35-40
10to KIbs. Over 15Ibs.
20-25 15-20
rnternd
‘lkmmnature“F.
130°-1400
150°-1600
170°-1850
130°-1400
150°-1600
170°-185°
170°-180°
170”-180°
125°-130°
170°
185°-1900
185°-1900
In thigh:
185°-1900
-,
‘“=
19

Broiling
Broiling is cooking food by intense
radiant heat from the upper unit in
the oven. Most fish and tender cuts
of meat can be broiled. Follow
these steps to keep spattering and
smoking to aminimum.
Step 1:If meat has fator gristle near
edge, cut vertical slashes through
both about 2“ apart. If desired, fat
may be trimmed, leaving layer
about 1/8”thick.
Step 2: Place meat on broiler rack
in broiler pan which comes with
oven. Alwaysuse rack so tit drips
into broiler pan; otherwise juices
maybecomehot enoughto catchlie.
Step3:Fbsition*eEon nxmnmemied
shelfpositionas suggestedinBroiling
Step 6: Thrn food only once during
cooking. Time foods for first side
per Broiling Guide.
Tbm fbod, then use times given for
second side as aguide to preferred
doneness. (Where two thicknesses
and times are given together, use
first times given for thinnest food.)
Step Z‘Ibrn OVEN SET knob
to OFF. Serve food immediately,
and leavepan outside oven to cool
during meal for easiest cleaning.
Use of Aluminum Foil
Guide on opposite page.Most -
broiling is done on Cposition, but if
your mnge is connectedto 208 volts,
youmay wish to use higher position.
1. Ifdesired, broiler pan maybe
Step4: Leavedoor ajar alkwinches
(exceptwhen broiling chicken).
The door staysopen by itself, yet
the propertemperature is maintained
in the oven.
Step 5: Tbrn both OVEN SET and
OVENTEMP knobs to BROIL.
Preheating units is not necessary.
(See notes in Broiling Guide.)
lined with foiland broiler rack may
be coveredwith foil for broiling.
ALWAYSBE CERZAIN TOMOLD
FOIL THOROUGHLY ‘IO
BROILER RACK, AND SLIT
FOIL TOCONFORM WITH
SLITSIN RACK. Broiler rack is
designed tominimize smoking and
spattering, andto keep drippings
cool during broiling. Stopping fat
and meatjuices from draining to
the broiler panprevents rack from
serving itspurpose, andjuices may
become hot enough to catch fire.
2. DO NOI’place asheet of
aluminum foilon shelf. Todo so
mayresult in improperly cooked
fbods, damageto ovenftish and
increase in heat on outside surfaces
ofthe oven;
3. Ifdesired, asheet of aluminum
foilmaybe used on floor ofthe oven
under thebake unit. BE CERTAIN
FOIL DOES N~ TOUCH BAKE
UNIT. Aluminum foilused in this
waymayslightly affectthe browning
ofsome foods. Change foil when it
becomes soiled.
Questions &Answers ~.
Q. Why should Ileave the door “4’
closed when broiling chicken?
A. Chicken is the only food
recommended for closed-door
broiling. This is because chicken is
relatively thicker than other foods
you broil. Closing the door holds
more heat in the oven which allows
chicken to cook evenly throughout.
Q. When broiling, is it necessary
to always use arack in the pan?
A. Yes.Using the rack suspends
the meat over the pan. As the meat
cooks, the juices fall into the pan,
thus keeping meat drier. Juices
are protected by the rack and stay
cooler, thus preventing excessive
spatter and smoking.
Q. Should Isalt the meat before
broiling?
A. No. Salt draws out thejuices
and allows them to evaporate.
Always salt after cooking. Tbm 3
meat with tongs; piercing meat ‘
with afork also allowsjuices to “: -~
escape. When broiling poultry
or fish, brush each side often
with butter.
Q. Why are my meats not turning
out as brown as they should?
A. In some areas, the power
(voltage) to the range maybe low.
In these cases, preheat the broil
unit for 10minutes before placing
broiler pan with food in oven.
Check to see if you are using the
recommended shelf position. Broil
for longest period of time indicated
in the Broiling Guide. Turn food
only once during broiling.
Q. Do Ineed to grease my broiler
mck topreventmeathorn sticking?
A. No. The broiler rack is designed
to reflect broiler heat, thus keeping
the surface cool enough to prevent
meatstickingtothe surface.However,
sprayingthe broiler rack lightly with
avegetable cooking spray before
#
cooking will make cleanup easier. ‘“ )
A
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