GEAppliances JSC26 Training manual

Useand Care& ln*lla~~n Guide I
Electric Range
n
!
Safe~ instructions....................3
-
5
Anti-Tip Device . . . . . . . . . . . . . . . . . . ......................3, 25
u
, Operating Instructions, Tips
Aluminum Foil ..................................5, 15-18
AutomaticClockandTimer.....................11
Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...6, 7
Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. 12-19
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. 13-15
Broiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. 18, 19
Control Settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Roasting ..............................................l6, 17
Shelves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12, 13, 15
Surface Cooking......................................8- 10
Canning Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
ControlSettings.....................................8,9
Cooktop Comparison................................8
Cookware
Tips.............................................g
B
,. ..,., ,,
. . . ,. ,,
%:{.,
... !
Care and cleaning ...................20-24
Anti-TipDevice.............................................25
Broilerpan,rack...........................................22
Continuous-Cleani rig.. . . . .
...........................24
Cooktop .................................................2O, 21
DoorRemoval..............................................23
LightBulbReplacement............................22
Porcelain Oven Interior ..............................23
GE Appliances
m
●
Problem So!ver..............................26
Thermostat Adjustment–
Do It Yourself . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .......15
More questions ?...call
GE Answer Center” 800.626.2000
❑
✎✠
Consumer Services ..................27
ApplianceRegistration.................................2
ImportantPhoneNumbers.......................27
Model and Serial Number Location ..........2
Removal of Packaging Tape ........................2
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...Back Cover
Modeh: JSC26 JSS26
164D2966P052

HELP US HELP YOU...
—,
Before using your range, read this
guide 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
Appliance Park
Louisville, KY 40225
How to Remove Packaging
To assure no damage is done to the
Tape
finish of the
product, the safest
hay to remove packaging tape
adhesive 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 the range parts. It cannot be removed
if it is baked on.
Write down the model and
serial numbers.
You’ll find them on a label behind the range door
or behind the storage drawer.
These numbers are also on the Consumer Product
Ownership Registration Card that came with your
range. Before sending in this card, please write these
numbers here:
Model Number
Serial Number
Use these numbers in any correspondence or service
calls concerning your range.
If you received a damaged range...
Immediately contact the dealer (or builder) that sold
you the range.
Save time and money.
Before you request service...
Check the Problem Solver in the back of this guide. “–
It lists causes of minor operating problems that you
can correct yourself.
IF YOU NEED SERVICE...
To obtain service, see the Consumer Services page in
the back of this guide.
We’re proud of our service and want you to be
pleased. If for some reason you are not happy with the
service you receive, here are 3 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.
2
NEXT, if you are still not pleased, write all the
details—including your phone number-to:
Manager, Consumer Relations
GE
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

V~ hen using electrical appliances, basic safety
precautions should be followed, including the
following:
● Use this appliance only for iti intended use
as described in this guide.
● Be sure your appliance is properly installed
and grounded by a qualified technician in
accordance with the provided installation
instructions.
● Have the installer show you the location
of the circuit breaker or fuse. Mark it for
easyreference.
● Do not attempt to repair or replace any
part of your range
unless it is specifically
recommended in this guide. All other servicing
should be referred to a qualified technician.
● Before performing any service, DISCONNECT
THE RANGE POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION PANEL BY
REMOVING THE FUSE OR SWITCHING OFF
THE CIRCUIT BREA~R.
—
~WARNING—
All ranges 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. Make sure the chain fits
securely into the slot in the bracket.
If you pull the range out from the wall
for
any reason. make sure the device is
prope;ly 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 guide. Failure to take this precaution could
result in tipping of the range and injury.
● Do not leave children alone—children should
not be left alone or unattended in an area where an
appliance is in use. They should never be allowed
to sit or stand on any part of the appliance.
● Teach children not to play with the controls
—
or any other part of the range.
Do not allow anyone to climb, stand or hang
on the door, drawer or cooktop. They could
damage the range and even tip it over, causing
severe personal injury.
● CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED IN
CABINETS ABOVE A RANGE OR ON THE
BACKSPLASH OF A RANGE-C~LDREN
CLIMBING ON THE RANGE TO REACH
ITEMS COULD BE SEWOUSLY ~mRED.
● Never wear loose-fitting or hanging garments
while using the appliance. Be careful when
reaching for items stored over the range.
Flammable material could be ignited if brought in
contact with hot surface units or heating elements
and may cause severe burns.
● Always keep combustible wall coverings,
curtains or drapes a safe distance from
your range.
● Use only dry pot holders—
moist or damp pot holders on hot
surfaces may result in burns from
steam. Do not let pot holders touch hot surface
units or heating elements. Do not use a towel or
other bulky cloth. Such
cloths can catch fire on a
hot surface unit or heating element.
● Always keep dish towels, dish cloths, pot
holders and other linens a safe distance from
your range.
● Always keep wooden and plastic utensils
and canned food a safe dishnce away from
your range.
● Always keep combustible wa~ coverings,
curtains or drapes a safe distance from
your range.
● For your safety, never use your appliance for
warming or heating the room.
● DO NOT STORE OR USE COMBUST~LE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS
IN THE VICINITY OF THIS OR ANY
OTHER APPLIANCE.
● Keep the hood and grease filters clean to
maintain good venting and to avoid grease fires.
● Do not let cooking grease or other flammable
materials accumulate in or near the range.
(continued next page)
3

1
~PORTANT SAFE~ ~STRUCTIONS
(continued)
● Do not store flammable materials in an oven
or near the cooktop.
● Do not touch the surface units, the heating
elemen~ 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 otier flamable
materials contact the surface units, the areas
nearby
the surface units or any interior area of the
oven; allow sufficient time for cooling, first.
Potentially hot surfaces include the cooktop
and areas facing the cooktop, oven vent opening
and surfaces near the opening, crevices around
the oven door, the edges of the door window
and metal trim parts above the door.
Remember: The inside surface of the oven may
be hot when the door is opened.
e
4°,
● Do not use water on grease fires.
t–
Never pick up a flaming pan.
Turn the controls off. Smother a
flaming
pan on a surface unit 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 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.
● 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 range when opening the
oven door. Hot air or steam which escapes can
cause burns to hands, face
andor eyes.
. Do not heat unopened food containers.
Pressure could build up and the container could
burst, causing an injury.
● Keep the oven vent duct unobstructed.
&
● Keep the oven free from
grease buildup.
~:~ ,:> ->::> .
.
..>, .-
● Place the oven shelf in the desired position
while the oven is cool. If the shelves must be
handled when hot, do not let
pot holder contact
the 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 fire.
● Do not leave paper products, cooking utensils
or food in the oven when not in use.
● After broiling, always take the broiler pan out
of the range and clean it. Leftover grease in the
broiler pan can catch fire the next time you use
the pan.
● Never leave the oven door open when you are
not watching the range.
● For continuous clean models, do not use oven
cleaners on any of the continuous cleaning
surfaces. Continuous cleaning surfaces can be
identified by their rough surface finish.
4

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

FEATu~s OF YOUR RANGE
Ill
Ill
Ill
—
—
6
—

Explained
Feature Index on page
1 Storage Drawer 3,22
2 Model and Serial
N-umbers
2
3 Bake Element Maybe lifted gently 3,4,20
for wiping oven floor.
4 Oven Shelf with Stop-Locks 4, 12-16, 18, 19,22
5 Broil Element 3,4, 18,20
6 Oven Interior Light 12,22
7 Cooktop~ift-Up
Cooktop
20,21
8 Surface Unit Knobs 5,8,9,20
9 Oven Light Switch
12
10 Oven Set Knob
12, 13, 16, 18,20
11 Anti-Tip Device 3,25
See the Installation Instructions.
I
12 Oven Vent Located under right
4,20
rear surface unit.
13 Surface Units, Drip Pans
I 4,5,8,10,21
—
Oven Temp Knob
I 12,13,15,16,18,20
1 J Surface Unit “On” Indicator Light
I
8,9
16 Oven Cycling Light
I
11, 12
17 Clock and Minute Timer
I
11,20
18 Oven Shelf Supports 4, 12, 13, 16, 18,
19
Shelf positions for cooking are
suggested in the Baking, Roasting
and
Broiling sections.
19 Lift-Off Oven Door with
3, 18, 23
Broil Stop Position
20 Broiler Pan and Rack 4, 16, 18, 19,22
7

HOW DOES THIS COOKTOP COMPARE
TO YOUR OLD ONE?
Your new cooktop has electric coil surface units. The best types of cookware to use, plus heat-up and
If you are used to cooking with gas burners or other cool-down times, depend upon the type of burner or
types of electric cooktops, you will notice some surface unit you have.
differences when you
u;e electric coils.
The following chart will help you to understand the
differences b;tween electric-coil surface units and any
other type of cooktop you may have used in the past.
~pe of Cooktop
Electric Coil
‘@
o
Radiant
(Glass Ceramic)
Cooktop
o
Induction
,\!llll,,,,,
....\;\\ \! I,,,,,,,=
====.*.,,,,,,,*.-==
===-. be,,,,...-..===
-,, ,,,,, ,,,,..,,,..
‘,.,,,,,,,\\\
Solid Disk
o
~~
L’
Gas Burners
*
‘ ~ti
Descri~tion
Flattened metal
tubing containing
electric resistance
wire suspended
over a drip pan.
Electric coils
under a glass-
ceramic cooktop.
High frequency
induction coils
under a glass
surface.
Solid cast iron
disk sealed to the
cooktop surface.
Regular or sealed
gas burners use
either LP gas
or natural gas.
How it Works
Heats by direct contact with the pan and by heating the air under the pan. For best
cooking results, use good quality pans. Electric coils are more forgiving of
warped pans than radiant or
solid disks. Heats up quickly but does not change
heat settings as quickly as gas or induction. Electric coils stay hot enough to
continue cooking for a short time after they are turned off.
Heat travels to the glass surface and then to the cookware, so pans must be flat on
the bottom for good cooking results. The glass cooktop stays hot enough to
continue cooking after it is turned off. Remove the pan from the surface unit if
you want cooking to stop.
Pans must be made of ferrous metals (metal that attracts a magnet). Heat is
produced by a magnetic circuit between the coil and the pan. Heats up right away
and changes heat settings right away, like a gas cooktop. After turning the control
off, the glass cooktop is hot from the heat of the pan, but cooking stops right away.
Heats by direct contact with the pan, so pans must be flat on the bottom for good
cooking results.
Heats up and cools down more slowly than electric coils. The
—
disk stays hot enough to continue cooking after it is turned off. Remove the pan
from the solid disk if you want the cooking to stop.
Flames heat the pans directly. Pan flatness is not
-
~ ritical to cooking results, but
pans should be well balanced. Gas burners heat the pan right away and change
heat settings right away. \\’hen you turn the control off, cooking stops right away.
SU~ACE CONTROLS
At both OFF and HI the control “clicks”. You
Switching heats to higher settings always shows a
may hear slight “clicking” sounds during cooking, quicker change than switching to a lower setting.
indicating the control is keeping the unit at the heat
level you set.
How to Set the Controls
K
Push the knob in
+ ‘-
Be sure you turn the control knob to OFF when
and turn in either you finish cooking.
,,,
direction to the
desired heat setting.
The surface unit “on” indicator light will glow
when ANY heat setting on any surface unit is on.
8

= ~oking Guide for Using Heat Settings
HI—Used to begin cooking or to bring water to a
boil. Reduce heat setting after water boils.
OFF
LO
\
Medium High—(Setting halfway between HI and
MED) Maintains a fast boil on large amounts of food.
MED—Saut6 and brown; keeps food at a medium
—
boil or simmer.
Medium *‘
Medium Low—(Setting halfway between MED and ‘
o ‘
HI
/
—
‘ ~ Medium
Low
/
LO) Cook after starting at HI; cooks with little water /l\ \
High
in covered pan.
MED
LO—Used for long, slow cooking (simmering) to
NOTE: The surface unit “on” indicator light may
tenderize and develop flavors. Use this setting to melt
butter and chocolate or to keep foods warm. glow between LO and OFF but there is no power
to the surface units.
SU~ACE COOKWAm TWS
Cookware
Use medium- or heavy-weight cookware. Aluminum
RIGHT
cookware conducts heat faster than other metals.
Cast-iron and coated cast-iron cookware are slow to
*sorb heat, but generally cook evenly at low to
iium heat settings. Steel pans may cook unevenly
1, not combined with other metals.
For best cooking results pans should be flat on the
bottom. Match the size of the saucepan to the size of
the surface unit. The pan should not extend over the
Not over 1 inch
edge of the surface unit more that 1 inch.
WRONG
Over 1 inch
Deep Fat Frying
Do not overfill cookware with fat that may spill over when adding food.
Frosty foods bubble vigorously. Watch food frying at high temperatures.
Keep the range and hood clean from grease.
Wok Cooking
\
We recommend that you ~êÜ‹ :
use only a flat-bottomed
wok. They are available
at your local retail store.
‘ :ggh,e*
.4::::* ::.W;;::5,N4
.’
ring over the surface unit
will cause a build-up of
—
heat that will damage the porcelain cooktop.
Do not try to use such woks without the ring.
You could be seriously burned if the wok tipped over.
9

HOME CANNING TWS
Canning should be done on surface units only.
Pots that extend beyond 1 inch of surface unit’s
drip pan 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 harmful to the cooktop
surfaces surrounding the surface units.
HOWEVER, DO NOT USE LARGE DIAMETER
CANNERS OR OTHER LARGE DIAMETER
POTS FOR FRYING OR BOILING FOODS OTHER
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 the cooktop surfaces surrounding the
surface units.
Observe the Following Points in Canning
1. Be sure the canner fits over the 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. For best results use canners with flat bottoms.
Canners with flanged or rippled bottoms (often
found in enamelware) don’t make good contact
with the surface unit and take a long time to
boil water.
Flat-bottomed canners are recommended.
3. When canning, use recipes and procedures from
reputable sources. Reliable recipes and procedures
are available from the manufacturer of your canner;
manufacturers of glass jars for canning, such as
Ball and Kerr; and the United States Department of
Agriculture Extension Service.
4. Remember that canning is a process that generates
large amounts of steam. To avoid burns from steam
or heat, be careful when canning.
NOTE: If your house has low voltage, canning may
take longer than expected, even though directions
have been carefully followed.
The process time
will be shortened by:
—
(1) using a pressure canner, and
(2) starting with HOT tap water for fastest heating
of large quantities of water.
10

o
CLOCK
n
TIMER
ONIOFF
To Set the Time of Day Clock
1. Press the CLOCK pad.
2. Use the INCREASE/DECREASE pad to set the
correct time of day.
To Set the Timer
1. Press the TIMER ON/OFF pad. You have
approximately 5 seconds to set the timer
before the clock returns to the display.
2. Set the timer using the INCREASE/DECREASE
pad. You can set the timer for up to 24 hours.
—
To Reset the Timer To Cancel the Timer
To reset the timer during countdown, use the If you wish to cancel the timer while it is counting
INCREASE/DECREASE pad.
down, press the TIMER ON/OFF pad. The display
will return to the time of day after 5 seconds.
End of Cycle Tone
The end of cycle tone will sound when the timer
countdown is complete.
To stop the tone, press any pad.
Questions and Answers
Q. How can I use the timer to make the surface
Q. Can I use the timer during any cooking function?
cooking easier? A.
The timer can be used during any cooking function.
A. The timer will help you time total cooking,
which includes time to boil food and change
temperatures. Do not judge cooking time by
visible steam only. Food will cook in covered
containers even though you can’t see any steam.
—
11

USING YOUR OVEN
Before Using Your Oven
1. Look at the controls. Be sure you understand how 3. Read over the information and tips that follow.
to set them properly. Read over the directions for 4. Keep this guide handy so you can refer to it,
the Automatic Oven Timer so you understand its
use with the controls. especially during the first weeks of using your
new range.
2. Check the oven interior. Look at the shelves.
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.
This is normal in a new oven and will disappear in
a short time.
Oven Controls
Your range has 2 control knobs—the OVEN SET and The OVEN TEMP knob maintains the temperature
the OVEN TEMP. you set, from WARM ( 150”F.) to BROIL (550°F.).
The OVEN SET knob has settings for BAKE,
The oven cycling light glows until the oven reaches
TIMED BAKE, BROIL, and OFF. your selected temperature, then goes off and on with
the oven element(s) during cooking.
Oven Shelves
The shelves are designed with
stop-locks, so that when placed
correctly on the shelf suppofi,
they will stop before coming
completely out from the oven, and
will not tilt when removing food
from or placing food on them.
When placing cookware on a shelf,
pull the shelf out to the stop
position. Place the cookware on
the shelf, then slide the shelf back
into the oven. This will eliminate
reaching into the hot oven.
To remove the shelves 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
(the curved extension of shel~
facing up and toward the rear of the
oven. Tilt up front and push shelf
toward the back of the oven until it
goes past the bump on the
shelf
support. Then lower the front of the
shelf and push it all the way back.
Shelf Positions
The oven has 4 shelf supports identified in this
illustration as A (bottom), B, C and D (top).
Shelf positions for cooking food are suggested in
the Baking, Roasting and Broiling sections.
1 ii”
:=~~ (1
:::q:~
,-
Oven Light
Use the switch on the control panel to turn the light on and off.
19

.ur oven temperature is controlled very accurately If you think an adjustment is necessary, see the
using an oven control system. We recommend that
Adjust the Oven Thermostat section. It gives easy
you operate the range for a number of weeks using the
DO Zt Yourse~instructions on how to adust the
time given on recipes as a guide to become familiar thermostat.
with your new oven’s performance.
NOTE: When the oven gets hot, the top, front and
outside surfaces of your range get hot too.
How to Set Your Range for Baking
To avoid possible burns, place the shelves in the 2. Check food for doneness at the minimum time
correct position before you turn the oven on. on your recipe. Cook longer if necessary.
1. Turn the OVEN SET knob to BAKE and the 3. Turn the OVEN SET knob to OFF and then
OVEN TEMP knob to the temperature you desire. remove the foods.
Oven Shelves
Arrange the oven
shelf or shelves in
the desired locations
while the oven is
cool. The correct
shelf position
–
~ends on the kind
food and the
browning desired.
As a general rule,
~hel
shel
place-most foods in the middle of the oven, on either
positions B or C. See the chart for suggested
positions.
Type of Food Shelf Position
I Angel food cake
1A
I
I
Biscuits or muffins B or C
I Cookies or cupcakes
I Bor C
I
] Brownies
! B orC
I
I Layer cakes
I BorC
I
1
i
Bundt or pound cakes A or B
I Pies orpie shells
I Bor C
I
Frozen pies A (on cookie sheet)
I Casseroles
I Bor C
I
I Roasting
] A orB
I
Preheating
Preheat the oven if the recipe calls for it. Preheat Preheating is necessary for good results when baking
means bringing the oven up to the specified cakes, cookies, pastry and breads. For most casseroles
temperature before putting the food in the oven. and roasts, preheating is
not necessary. For ovens
To preheat, set the oven at the correct temperature— without a preheat indicator light or tone, preheat
selecting a higher temperature does not shorten
10 minutes. After the oven is preheated, place the
preheat time. food in the oven as quickly as possible to prevent
heat from escaping.
(eotztinued fle.xt page)

BAKING
(continued)
BakingPans Pan Placement
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur
● Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
● Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
● Glass baking dishes also absorb heat. When baking
in glass baking dishes, the temperature may need to
be reduced by 25°F.
For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.
Pans should not touch each other or the walls of the
oven. Allow 1- to 1
‘~- inch space between pans as
well as from the back of the oven, the door and the
sides. If you use 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 light browning may occur.
Do not use a cookie sheet so large that it touches the
walls or the door of the oven. Never entirely cover a
shelf with a large cookie sheet.
For best results, use only one cookie sheet in the oven
at a time.
Pies Cakes
For best results, bake pies in dark, rough or dull pans
When baking cakes, warped or bent pans will cause
to produce a browner, crisper crust. Frozen pies in foil uneven baking results and poorly shaped products.
pans should be placed on an aluminum cookie sheet A cake baked in a pan larger than the recipe
for baking since the shiny foil pan reflects heat away recommends will usually be crisper, thinner and drier
from the pie crust; the cookie sheet helps retain it. than it should be. If baked in a pan smaller than
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
14

~luminum Foil
Never entirely cover a shelf with aluminum foil.
This will disturb the heat circulation and result in
poor baking. A smaller sheet of foil maybe used
to catch a
spillover by placing it on a lower shelf
several inches below the food.
Don’t Peek
Set the timer for the estimated cooking time and do DO NOT open the door to check until the
not open the door to look at your food. Most recipes minimum time. Opening the oven door frequently
provide minimum and maximum baking times such during cooking allows heat to escape and makes
as “bake 30-40 minutes.” baking times longer. Your baking results may also
be affected.
ADJUST THE OVEN THE~OSTAT—DO IT YOURSELF!
.OU may feel that your new oven cooks differently
than the one it replaced.
We recommend that you
use your new oven for a few weeks to become more
familiar with it, following the times given in your
recipes as a guide.
If you think your new oven is too hot or too cold,
you can adjust the temperature yourself.
If you
think it is too hot, adjust the thermostat to make it
cooler. If you think it is
toi) 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
temperat~!rc setting of your new oven.
These thermometers may >ar;~ 20–40 degrees.
Pull the 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.
4. Tighten the screws.
5. Return the knob to the range.
Re-check the oven performance before making any
additional adjustments.
15

ROASTING
Roasting is cooking by dry heat. Tender meat or
poultry can be roasted uncovered in your oven.
Roasting temperatures, which should be low and
steady, keep spattering to a minimum.
Roasting is really a baking procedure used for meats.
Therefore, oven controls are set to Baking. (You may
hear a slight clicking sound, indicating the oven is
working properly.)
Most meats continue to cook slightly while standing,
after being removed from the oven. Standing time
recommended for roasts is 10 to 20 minutes. This
allows roasts to firm up and makes them easier to
carve. The internal temperature will rise about 5° to
10°F.; to compensate for the temperature rise, if
desired, remove the roast from the oven sooner (at 5°
to
10°F. less than the temperature in the 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 in A or B position. No preheating
is necessary.
2. Check the weight
of the meat. Place it fat-
side-up (or poultry
1 4)1111
.%~~’--v
~>:~~3
breast side-up), on a
-
%.-+’’.ye~l
roasting rack in a
shallow pan. The
Y
melting fat will baste
\
the meat. Select a
Pan as
~~
close to the size o~the meat as possible. (The
broiler pan with rack is a good pan for this.)
3. Turn the OVEN SET knob to BAI<E and the
OVEN TEMP knob to the tempe~-aturc you desire.
4. After roasting is complete, turn the OVEN SET
knob to OFF.
—
Use of Aluminum Foil
You can use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan for
marinating, cooking with fruits, cooking heavily
cured meats or basting food during cooking. Press
the foil tightly around the inside of the pan.
16

~uestions 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 the Roasting Guide.
For roasts over 8 lbs., check with thermometer
at half-hour intervals after half the cooking time
has passed.
Q. Why is my roast crumbling when I try to
carve it?
A. Roasts are easier to slice if allowed to cool 10 to
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.
ROAST~G GU~E
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per
mound additional time (10 minutes per pound for
asts under 5 pounds, more time for larger roasts).
Type
Meat
Tender cuts; rib, high quality
sirloin tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or
sho)~ider*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
Oven
Temperature Doneness
325° Rare:
Medium:
Well Done:
325° Rare:
Medium:
Well Done:
325°
Well Done:
325°
Well Done:
325° To Warm:
325°
Well Done:
350°
Well Done:
325° Well Done:
Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly.
Some commercial frozen poultry can be cooked
successfully without thawing. Follow the directions
given on the package label.
Approximate Roasting Time Internal
in Minutes per Pound Temperature
‘F.
3 to 5 Ibs. 6 to 8 Ibs.
24-33
18–22
140°–1500t
35-39 22-29 150°–1600
40-45 30-35 170°–1850
21-25 20-23
140°–1500t
25-30 24-28 150°–1600
30-35
28–33 170°–1850
35-45 3040 170°–1800
35-45 3040 170°–1800
17–20 minutes per pound (any weight) 115°–1200
3 to 5 lbs.
Over 5 lbs.
3540
30-35
35-40
10 to 15 Ibs.
Over 15 lbs.
18-25 15-20
185°–1900
185°–1900
In””thigh:
185°–]900
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
7The U. S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means some
food poisoning organisms may survive.” (Source: Safe Food Book. Your Ktchen Guide. USDA Rev. June 1985.)
17

BROIL~G
Broiling is cooking food by intense radiant heat from Turn the food only once during broiling. Time the
the upper element in the oven. Most fish and tender foods for the first side according to the Broiling
cuts of meat can be broiled. Follow these directions to Guide. Turn the food, then use the times given for the
keep spattering and smoking to a minimum. second side as a guide to the preferred doneness.
1. If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2 inches apart. If
desired, the fat may be trimmed, leaving a layer
about 1/8 inch thick.
2. Place the meat on the broiler rack in the broiler pan.
Always use the rack so the fat drips into the broiler
pan; otherwise the juices may become hot enough to
catch on fire.
3. Position the shelf on the recommended shelf
position as suggested in Broiling Guide. Most
broiling is done on C position,
but if your range
is connected to 208 volts, you may wish to use
a higher position.
4. Leave the door open
to the broil stop position.
The door stays open by
itself, yet the proper
temperature is maintained
in the oven.
5. Turn the OVEN SET and
the OVEN TEMP knobs to
BROIL. Preheating the elements is
~]!jt necessary.
6. When finished broiling, turn the
Ol”EN1 SET knob
to OFF. Serve food immediately, leaving the broiler
pan and rack outside the oven to cool during the
meal for easiest cleaning.
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan and the broiler rack.
However, you must mold the
foil tightly to the rack and cut slits in it
just like the rack.
Without the slits, the foil will prevent the fat and meat juices from
draining to the broiler pan. The juices could become hot enough to
catch on fire. If you do not cut the slits, you are frying, not broiling.
Questions & Answers
Q. When broiling, is it necessary to always use a
rack 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 I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Turn the
meat with tongs; piercing the meat with a fork
allows juices 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 oven may
be low.
In these cases, preheat the broil element for
10 minutes 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 cool enough to
prevent the meat from sticking to the surface.
However, spraying the broiler rack lightly with a
vegetable cooking spray before cooking will make
clean-up easier.
—
—
18

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.
● When arranging food on pan, do not let fatty edges
hang over sides because dripping fat could soil the
oven.
● 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 the
cooking time given in this guide 1
YZ times per side.
● If your range is connected to 208 volts, rare steaks
may be broiled by preheating the broiler and
positioning the oven shelf one position higher.
● The oven door should be open to the broil stop
position for all food.
● 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.
● If desired, marinate meats or chicken before
broiling. Or brush with barbecue sauce last 5 to
10 minutes only.
Quantity antior
Thickness
Shelf
‘ositio]
=
rime, Minutes Time, Minutes Food Comments
Arrange in single layer. Bacon 1/2 lb. (about 8
thin slices)
c
10 7
Space evenly.
Up to 8 patties take about same time.
Ground Beef
Well Done
Beef Steaks
Rare
Medium
- Well Done
are
,tiedium
Well Done
Chicken
1 lb. (4 patties)
1/2 to 3/4 inch thicl
1 inch thick
(1 to 1X lbs.)
1 E inch thick
(2 to 2% lbs.)
c
c
c
c
c
c
c
Steaks less than 1 in. thick cook
through before browning. Pan frying is
recommended. Slash fat.
6
8
12
10
15
25
5
6
11
7-8
14-16
20-25
A
C or D
C or D
35
1*15 Reduce time about 5 to 10 minutes per side
for cut-up chicken. Brush each side with
melted butter. Broil with skin-side-down first.
1 whole
(2 to 2fi lbs.),
split lengthwise
2 to 4 slices
1 pkg.
(2)
2 (split]
2-4
(6 to 8 oz. each)
fib. fillets 1/4 to
1/2 inch thick
Bakery Product:
Bread (Toast) or
Toaster Pastries
English Muffins
Lobster tails
Space evenly. Place English muffins
cut-side-up and brush with butter, if
desired.
Cut through back of shell, spread
open. Brush with melted butter before
broiling and after half of broiling time.
Handle and turn very
carefuIly. Brush with
lemon butter before and during cooking, if
desired. Preheat broiler to increase browning.
1 $–2
34
1/2
B
c
13-16 Do not
turn over.
Fish
=
88
10 10
13 13
Ham slices
(precooked)
Pork chops
Well Done
1 inch thick
2 (1/2 inch thick)
2(1 inch thick),
about 1 lb.
2(1 inch thick),
about 10 to 12 oz.
2(1 kinch thick),
about 1 lb.
l-lb. pkg. (10)
B
c
B
Increase time 5 to 10 minutes per side
for 1% inch thick or home-cured ham.
Slash fat.
Lamb chops
Medium
Well Done
Medium
Well Done
Slash fat.
c
c
c
B
c
10
12
14
17
9
10
12
12-14
If desired, split sausages in half
lengthwise; cut into 5- to 6-inch pieces.
‘“ Vieners and
milar precookec
sausages,
bratwurst
19

CAm AND CLEAN~G
Proper care and cleaning are important so your range will give you efficient
and satisfactory service. Follow these directions carefully in caring for it to
help assure safe and proper maintenance.
BE SURE ELECTRIC POWER IS OFF BEFORE CLEANING ANY
PART OF THE RANGE.
Control Panel and Knobs
It’s a good idea to wipe the control panel after each
use of the range.
Clean with mild soap and water or
vinegar and water. Rinse with clean water and polish
dry with a soft cloth.
Do not use abrasive cleansers, strong liquid
cleansers, plastic scouring pads or oven cleaners
on the control panel—they
will damage the finish.
A 50/50 solution of vinegar and hot water works well.
The control knobs may be removed for easier
cleaning. Before removing 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 knobs, check the OFF position to
insure proper alignment.
Slip a thin cloth (such as a handkerchie~ or a piece of
string under and around the knob edge and pull up.
The knob stem has a groove in each side. The groove
on one side has a spring
clip. The other groove is
clear (see illustration). Check
the inside of the knob
and find the molded rib.
Replace the knob by fitting the
molded rib inside the
knob into the
clear groove on the stem.
Wash the knobs in soap and water or vinegar and hot
water solution but do not soak.
in stern
Brushed Chrome Cooktop Oven Vent
Clean the brushed chrome top with warm,
The oven is vented through an opening under the
soapy water or Bon Ami@ brand cleanser. Rinse right rear surface unit. Never cover the opening with
and immediately dry it with a clean, soft cloth. aluminum foil or any other material. This would
Take care to dry the surface following the “grain.” prevent the oven vent from working properly.
To help prevent finger marks after cleaning,
spread a thin film of baby oil on the surface or
a chrome protestant may be used to help reduce
spotting or fingerprinting. Wipe away excess
oil
with a clean, soft cloth.
Oven Heating Elements
Do not clean the bake element or the broil element.
Broil Element
Any soil will burn off when the elements are heated.
The bake element can be lifted gently to clean the
oven floor. If spillovers, residue or ash accumulate
Bake Element
around the bake element gently wipe around the
element with warm water.
—
20