GEAppliances JSP26 User manual

Electric Range
!ulntim@io~....................3-5
Problem Solver
.m.....................33, 34
Anti-Tp Device.........................................3, 32
Thermostat Adjuetmen*
.
. . . . . .
m h YoumK.......... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 g
More questions ?...call
Opeting InWmdons, Wps
GE- he WU&-
Aluminum Foil ...........................5, 16,20,22
Faaturas........................................................6, 7
Oven
14-27
-ra and ~aaning....................28-3l
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Baking
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
15-17
Conti Peneland -
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
28
Broiling, Broiling Guide .....22,..-...,.....22, 23
Cooktop
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
29,31
Control, Clock and Timer ......,.........12, 13
M~Oven Door
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
30
Fan.. . . . . . . . . . .
14,15,17,18,20,22,25, 26
Salf<leaning instructions ..................24-27
Light Bulb Replacement . . . . . . . . . . . . . . . . . 14,31
Shahs ...........................~.......................................3 1
Oven Vent .....................................................4 Surface Units and Drip Pans
. . . . . . . . . . . . . . . . . . . . . . . . . . .
29
Roasting, Roasting Guida ...............20,21
Self<laaning Instructions ..............24–27
Timed Baking .....................................l 7, 18
Consumer Services .............m.....35
Surfaca Cooking
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
8-11
Control Settings
Appliance Registration
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
9
COoktop Comparison .................................8
Impo*nt Phone Numbers........................35
CooWare Tips ..........................................1
O
Model and Serial Numbar Location ...........2
Home Canning Tips .................................1
1
Removal of Packaging Tape ........................2
Warranw
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Back Cover
M&e&. JSP26 JP28
GE~pKances
JSP31 J~34

~LP US ~LP YOU...
Before wing your range, read fib
guide mrefully.
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 unbtand So-rig or need ~ help, M:
GE Answer Centir@
8W.6M.2W
M hours a day, 7 days a week
How to Remove Pachging ~pe
To assure no damage is done to the finish of the
product, the safest way to remove
tie adhesive left
from packaging tape on new appliances is an
application of a household liquid
dishwashing
detergent, mined 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 surfue.
NOTE: The plastic tape must be removed from the
chrome trim on range parts. It cannot be removed if
it is baked on.
Write down tie model and w- numben
You’ll find them on a label behind the storage drawer.
These numbers are
dso on the Consumer Product
Ownership Registration Card that came with your
range. Before sending in this card, please write these
numbers here:
Mdel Number
Send Number
Use these numbers in any correspondence or service
calls concerning your range.
Hyou ~eived a damaged range...
Immediately contact the deder (or builder) that sold
you the range.
Save time and money.
Before you requmt ~rvice...
Chwk the Problem Solver in the back of this guide.
-.
It lists causes of minor operating problems that you
can correct yourself.
~ YOU ~ED SERWCE...
To obtain service, see the Consumer Services page in
the back of this guide.
We’re proud of our service and want you to be
pleased. If for some reason you are not happy with the
service you receive, here are three steps to follow for
further help.
FIRST, contact the people who serviced your
appliance. Explain why you are not pleased. In most
cases, this will solve the problem.
N=T, if you are still not pleased, write all the
detil+including your phone number-to:
Manager, Consumer Relations
GE Appliances
Appliance Park
buisville, KY ~225
HNALLY, if your problem is still not resolved, write:
Major Appliance Consumer Action Panel
20 North
Wacker Drive
Chicago, IL
~~
2

● W not attempt to re@ or mplam any
part of your range @ess it k s-y
~ended h M @d& Al other servicing
shodd be referred to a qtified technician.
AWAWING–
M -e tip d m mdd
- ~ prevent a~enti tip-
of the _ a~h it to tie WW or
fioorby insmng the hti-~ devi=
suppIid. M* sure the cti fits
securely into the slot in the brackt.
Eyou pti the range out from the wdl
for anv reasom - sure the device is
s~~ ~torM~:el*~@~, .’ “’ ‘.: ,~,~:”...,,
,’ -
(+***):
,, ..,. .;,.
“3
.:’
-:. ,. .:. ,:: ,,
; ,. ’.’ ‘.
., . .

_RTm Smw ~STRUcmONS
(continued)
● Do not store flammable materkds in an oven or
near the
cooktop.
c For your safety, never use your apphm for
warming or heating the room.
s DO NOT STORE OR USE COmUmLE
MATERIALs, GASOLmE OR O=
FLAMMABLE VAPORS AND LIQ~S ~
THE VICIN~ OF ~IS OR Am OmR
APPLIANCE.
● Do not let cooking grease or other ~~
mateti acemmdate in or near the range
&
● Do not use water on - fi~
Never pick up a ffaming pan.
Turn the controls off. Smother a
flaming pan
on a surface unit by covering the
pan
c(~mpletely with a well-fitting lid, cookie
sheet or flat tray.
Use a multi-purpo~ dry
chemical [)r foam-type fire extinguisher.
Flaming gresse outside a pan w 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 foarn-
type fire extinguisher.
c Do not touch the surface unita, the heating
elements or the intefior surfau of the ova
These surfwes maybe hot enough to burn even
though they
m dark in color. During and after
use,
do not touch, or let clothing or otber
flammable materials con~t the surfue units, the
areas nearby the surface units or any interior area
of the oven; allow sufficient time for cooting fret.
Potentially hot surfaces include the
cooktop, areas
facing the cooktop, oven vent opening, surf~es
near the opening, crevices around the oven door,
the edges of the door window and meti tim parts
above the door.
Remember: The inside surface of the oven may
be hot when the door is openti.
s When cooking pork, follow the directions
exactly and always cook the meat to an inted
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.
4
. Keep the hood and- ~hrs
clean to
maintain good venting and to avoid grease fires.
Oven
● Stid away hm the range when o-g We
oven door. Hot dr or steam wM& eseapes ~
muse burns to hand% face ador eyes.
● Do not heat unopened fd containm.
~ eodd btid up and the container
mtid bum~ causing an @U~.
● Keep the oven vent d~ unobstruti.
● Keep the oven free fmm grease bddup.
● Phm the oven sheMin the desired position
wMe the oven kcool. If the shelves must be
handed when hot, do not let a pot holder contwt
the heating elements in the oven.
.-g out the sheM to the sheUstop k a
converdenu in M heavy foods. It is ~
a p~ution against burns from touching hot
surfa~ of the door or oven w&
.&r bro~9 always take the bmfler pan out
–
of the range and dean iL Lefiover grease in the
brotier pan can catch on fi next time you use
the pan.
● When ushg cooking or roasting bags in the
oven, follow the marmfmturer’s directions.
● Do not use your oven to dry newspapem.
If overheati, they can catch fire.
● Do not leave paper produ~, -king utens~
or food
in the oven when not in ~ Do not
store
fl
ammable materials in an oven or near the
surfn units. .
● Never leave jars or ~ of fat drippkgs on or
near your range.
● Never leave the oven door open when you are
not wa~g tie ran=
SeK-~dng Oven
. Do not dean the oven door gasket The door
gasket is essential for a good
serd. Care should be
taken notto rub, damage ormovetheg~~t.
–
● Clean only P- M in M Use and
tire Guide.
—

heating elemenc~ UE of ~ cookw~
wi~ expose a portion of the surface unit to _
con= and may resdt b ignition of clothing.
-r relationship of the cookware to the sd=
unit will tio improve ticiency.
● Never leave the surfa~ dts unamd at
Mm heatseti~ Boilovers cause smoking and
greSSY spillovem that may catch on h.
● Be sure the dtip pans and v- dd are not
covered and are in pbce. ~eir absm during
cooking could damage range parts and wiring.
● W not use al~
foti to lhe the dtip ~
or anywhere in the oven except as described in
this guide. Msuse could resdt in a shock fim
kard or damage to the range.
● Never* the cooktop surf- when k
k hoL Some cleaners produce noxious-
and wet cloths could cause steam burns if used
on a hot surface.
● Never leave jars or cans of fat ~~~
on or near your range.
‘my certain types of ~ *wce-
earthenware or other_ continers are
dtabh for cooktop service; others may break
because of the sudden change in temperature.
,,, ● Use proper pan tielect cookware having “
flat bottomslwe enoh@to cover@e @aceunit’. ~‘

FEA=s OF YOm UGE
Models
JSP26
JSPm
JSP31
JSP34
I
L
I
6
—

1 Storage Drawer
I
3,30
2 Modd and
Seti Numhrs
2
3 Bake Element 24,28
4
Broti Element 22,
M, 28 ‘
5 Oven htefior Light
I
14,24,31
6 Surface Unit
Controk
!
5,8,28
7 Lift-Up Cookbp
29
Support rodholdsit up to simplify
cleaning underneath.
8 Drip Pans 5,28,29
9 Plug-h Surface Unib
%5, %11
28.29
10 Oven Light
Stitch
14
bts you turn interior oven light on and off.
11 Oven Vent (Iocated under right rear surface unit)
4,29
12
Anti-~p Device 3,32
13 Oven Control,
Cl@ and ~er
8,9,12,13, .
17-19,28
,
14 Surface Unit ‘ON’ Indimtor Light
9
15 Automatic Oven Light Switi
14
16 Oven Shelf Supports 4,14,15
Shelf positions for cooting are suggested in the
Bting, Roasting and Broiling =tions.
17 Oven Shelves with Stop-LoekS , 4,14,15,
26,31
18 L~-Off Oven Doortith Brofl Stop PAtion
3,4,22
24,30
19 Oven Door Gasket
4, w, 30
20 Brotier Pan and hck
4,5,2>24,
Do not clean in the self-cleaning oven.
31
7

Your new cooktop has electric coil surface units.
me best ~pes of cookware to use, plus heat-up and
If you are
usti 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 use electric coils.
me following chart will help you to understand the
differences between electric-coil surface units and any
other type of
cooktop you may have used in the past.
&pe of Cookbp
hdiant
(Glass Ceramic)
Cooktop
Gas Burners
*
Hattened meti
tubing containing
electric resistance
wim suspended
over a
tip pan.
Electric coils
under a
glass-
UtiC cooktop.
Hi@ f~uency
inductionmils
under a-s
surface.
Solid cast iron
disk ded to the
cooktop surface.
Reguk or Aed
gas burners use
either W gas
or natud gas.
How it Works
Heats by dimt contit with the pan and by hating the air under tie pan. For best
cooking results, use good quality pans. Electric coils
m mom 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 shofi time after they are turned off.
Heat travels to the glass
surf= and then to the cookware, so pans must be flat on
tie bottom for good cooking results. me glass cooktop stays hot enough to
continue cooking after it is turned off. Remove
tie pan from the surface unit if
you want cooking to stop.
Pans must be made of ferrous metis (metal that attracts a magnet). Heat is
produced by a magnetic circuit
betw&n the coil and the pan. ~ea~ up right away
and changes heat settings right away, like a gas
cooktop. Mter turning h 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 c,tils down mom slowly than electric coils. fie
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 stou.
Names heat the pans tictiy. Pan flatness is not critical to cmking results, but
pans should be well
baland. Gas burners heat the pan right away and change
heat settings right away. men you turn the control off, cooking stops right away.
8

S~ACE COO~G
‘zour surface units and controls are designed to give men cooking in a quiet kitchen, you my ba sli@!
,OU an infinite choice of heat settings fors- mit
“clicking” soun~ indication that the heat settings
cooking. At both OFF and
~ the control “cficks” into
you ~lected are being mainti.
position.
Switching to higher heat settings always msdts in a
quicker change
h switching to Iowsr settings.
How to Set tie Controk
1. Orasp the control
knob and push it in.
\~
2. k the knob either
clockwise or counterclockwise
to the desired heat setting.
Be sure you turn the control knob to
0~ when you
tish cooking.
Coohg Gtide for Udng Heat Seti&
. ~+ick start for cooking; bring water to boil.
Mdmn U@—Fast fry, pan broil; rnaintin fast boil
on large amount of food.
~Mauti &d brown; rnainti slow boil on large
amount of food.
‘Hum Low+team rice, w*; maintain serving
temperature of most foods.
~ook after starting at ~; cook with tide water
in covered pan.
Mdium
NO~:
H@h
1. At HI and Medium High, never leave food
unattenti. Boilovers cause smoking; greasy
spillovers may catch fi~.
2. At Medium hw or LO, melt chocolate, butter
on a small unit.
. . .
Madium
. .
. .
“9

Wok CooMng
We recommend that you
use only a flat-bottomed
wok.
~ey are available
at your local retail store.
SmACE COOKWm ~
W ..oftiesetypestiwoks
h not use woks tit
bve suppofi ~
without the support ring in’
pi=, is dangerous because
the wok is unstable. With the
ring in place, heat will be trapped inside the ring
and may cause damage to the porcelain
cooktop.
h not try to use such woks without the ring. You
codd be seriously burned if the wok tipped over.
Cookware
Use medium- or heavy-weight cookware. Aluminum
cookware conducts heat faster than other
metis.
Cast-iron and coated cast-iron cookware are slow to
absorb heat, but generally cook evenly at low to
medium heat settings. Steel pans may cook unevenly
if not combined with other metals.
For best cooking results pans should be flat on the
L
bottom. Match the size of the saucepan to the size of
the surface unit.
me pan should not extend over the
Not over 1“
~er 1“
edge
of the surface unit more than 1 inch.
Deep Fat F@ng
h not oveti]ll cookwm with fat that may spill over when adding food.
Frosty foods bubble vigorously. Watch food frying at high
tempera~s.
Keep the range and hood clean from grease.
10
. . .
-.

Vanting shodd be done on sutiace dts ody.
In surface cooking, the use of pots ex@n~g rno~ ~
one inch beyond the dge of the surface unit’s drip pan
is not ~mmended. However, when canning with a
water-bath or pressure canner,
large-diame@r pots may
be
ud. This is because boiling water tempera~s
(even under pressure) are not harmful to the cooktop
surfaces surrounding the surface units.
HOWEWR, DO NOT USE LARG&DIH~
CANNERS OR OTHER LARGBDW~R ~TS
~R ~Y~G OR BOL~G ~DS OTHER THAN
WATER. Most syrup or sauce
mixture-d dl types
~k at @m_s much higher -
of frying
bofling water. Such tem~~s could eventiy harm
the cooktop surf-s surrounding the surface units.
I
b.
o
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
wntered on the surface unit,
use
smaller-di~e~r pots for good canning results.
2. Hat-bottomd canners must be ud. Do not use
canners with flanged or rippled bottoms (often
found in enamelware) because they don’t make
enough
contict with the surface unit and take too
long to boil water.
~G=
~ONG
3. When cti%, u= =ips ~d P~~s ‘m
14
i
reputable SO-S. Reliable tiipes and procdures
are avaihble from the rnsnufac~ of Yom c-,
manufacturers of glass jars for canning, such as Bdl
and ~rr, and tie United States Department of
Agriculture Extension Service.
4. Remember that canning is a process W _*s
large amounts of steam. To avoid burns from steam
or heat, be careful when canning.
NO~: If your house has low voltage, canning may
take longer than exx even though dtitions
have k-n carefully followed.
The process time will be
shortend by:
(1) using apressure canner, and “
(2) sting with HOT tap water for fastest heating
of large quantities of water.
1
,.
—

?
I
1. CLEAWOFF. ~ss this pad to cancel W oven
operations except clock and timer.
2. DISPLAY. Shows the operations you have
selected, the time of day and the cooking or
cleaning status,
3. INCREASE. Short taps to this pad increase the
time or temperatu~ by small amounts. Press and
hold the pad to increase the time or temperature by
larger amounts.
4. DEC~SE. Short taps to this pad decrease the
time or temperature by
small amounts. Press and
hold the pad to dec~ase the time or temperature
by larger amounts.
5. BAKE. Press this pad to select the bake function.
6.
BRO~. Press this pad to select the broil function.
7.
A~O SELF CLEAN. Mss this pad to sel~t the
self-cleaning function.
SW the Operating the Self-
Cleaning Oven
s~tion.
8. COOK TWE. Press this pad for Timed Baking
operations.
9. STOP T~E. Use this pad along with the COOK
TIME or AUTO SELF CLEAN pad to stop
automatically at a time you select.
10. CLOCK. To set clock, first press the CLOCK
pad. Then press the ~CREASE or DECREASE
pad to change the time of day.
11. -R ON/OFF. Press this pad to select the
timer function.
To set the timer, first press the ~MER ON/OFF
pad. Then press the
~CREASE or DECREASE
pad to change the time.
To cancel the timer, press and hold the TIMER
ON/OFF pad until the word
‘~ER” disappears
from the display.
U“F~d a nm&#’ flash in tie &play
and tie oven con-l d-, W hdak
tidon error code. hss the CLEAWOFF pad.
Allow the oven to -1, for one hour. Put the oven
back into operation.
E the function error code
repeats, disconnect the power to the range and
cdl
for serviu.
12

;lmk
To Set tie Clink
The clock must be set for the automatic oven
❑
1. Press the C~K pad.
timing functions to work properly. The time of day
cannot be changed during a Timed Baking or Self-
CLOCK
Cleaning cycle.
A
2. hss the ~CREASE or DKREASE
pad to set the time of day.
o
tier
To Set tie ~mer
The timer is a minute timer;
❑
1. ~ss the ~ER
it does not control oven operations.
~lMO~~
ON/OW pd.
The maximum setting on the timer
is 9 hours and 55 minutes.
A
2. Press the ~CREASE
@
or DECREASE pad
to set the amount of
time on the timer.
v
Q
The timer will sm automatically
within a few* of m- the
~~EorD
~E~ ~
b, as you = setting i~ W disp~
=nds unti one minute is -m.
Then it wi~ display minutes and
seconds until @minutes is-heal.
Mm minum it W diap~y hours
(“HR” now appeam .in display) and
minutes until the maximum time of
9 hours and 55 minutes is -heal.
To Reset tie ~er
To Cancel tie her
U’_R’’is diapkyed, press the ~CREASEor
Press and hold the ~ER ON/0~ pad until the
D=REASE pad until desired time is reached.
word ‘~MER” disappears tim the dispky.
If ‘~~R” is not diapkyed, press the MR
ON/0= pad fmg then fo~ow the instructions above
to set the timer.
End of Cycle Tone
~sphy Messag~
The end of cycle tone is a series of three beeps
s U “dmd’ ap~ in tie qky~ LOCK Mhes
followed by one&p every six seconds. If you would
and the oven control sigds, you set the self-clean
like to remove the signal that beeps every six seconds,
cycle and did not shut the door.
press and hold the C WO~ pad for 10 seconds.
● M “dooF’ ody ap~ in me ~hy, the oven
To return the signal that bps every six seconds, door is open and
n- to be closed.
press
md hold tie CLEWO~ pad for 10 seconds.
s M “LOCK’ ody ap~ h tie Wpky, the
oven door is in the locked position. BAKE, BROE
and COOK ~ cannot be set if the door is in the
locked position.
Power Outige
After a power outage, when power is restored, the The display flashes until
the clock is reset. N1 other
display will flash and time shown will no longer be functions that were in operation when the power went
co-t—for ex~ple, after a 5-minute power
out will have to be programmed again.
inwption the clock will be 5 minutes slow.
13

Before Using You Oven
1. hok at the controls. Be sure you understid
how to set them properly.
2. Check the oven interior.
Mk at the shelves.
Take a
practim run at removing and replacing them
properly to give
sum, sturdy support.
3. Read over the information and tips that follow.
4. Keep this guide handy so you can refer to it, especially
during the
fmt weeks of using your new range.
NO~:
● You may notice a “burning” or “oily” smell the
first few times you turn your oven on. This is normal
in a new oven and will disappear in a short time.
To speed the process, set a
self-cla cycle for a
minimum of 3 hours. See the Operating the Self-
Cleaning Oven section.
c A fan may automatically ~ on and off to cool
internal parts. This is normal and the fan may
continue to run even after the oven is turned off.
Oven Light
The oven light comes on automatically when the door is opened.
Use the switch on the control panel to turn the oven light on when
the door is closed.
SheUP~itions
The oven has four shelf supports identified in this
illustration as A
@ttom), B, C and D (top).
Shelf positions for cooking are suggested in the
Baking, Roasting, and Broiling wtions.
@
@
@
@
Oven Shelves
The shelvu are designd with ~plocks so when
pheed co-y on tie **suppo*, they ti
stop before coming compIeMy out of the oven and
win not tilt when you are moving food from them
or placing food on them.
When placing cookware on a shelf, pull the shelf out
to the bump on
tie shelf support. Mace the cookware
on the shelf, then slide the
shelf back into the oven.
This will eliminate reaching into the hot oven.
~ remove the shtiti the ove~ @l the she~towti
you, tilt the ~nt end upw~ and pull the shelf out.
To
rephee, place the shelf on tie shelf support with the
stop-locks (curved extension of
shel~ facing up and
toward the rear of the oven.
Tdt up the front and push
the 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.

BA~G
Vow oven ~mperatm is controlled ve~ ~cura@lY
If
y
ou think an adjustment is -ssary, s= the. Adjust
sing an oven control system. We =ommend that
tie Oven Thermostat section. It gives easy Do Zt
you operate the range for a number of weeks using the Yourse~ins~ctions on how to adjust the thermostat.
time given on
mipes as a guide to become familim
NO~: When the oven gets hot, the top snd outside
with yotir new oven’s perform~ce.
surfaces of the range get hot too.
How to Set Your ~nge for BaMg
To avoid possible bum, place shelves in the, correct
position before you turn the oven on.
1. ~ss the BA~ pad.
2.
Mss the ~CREASE or DECREASE pad until the
desired
tempera~ is displayed.
The oven will start automatic~lY. The word “ON’
and “100°” will be displayed. As the oven heats up,
the display
wfll show the changing tempemt~.
When the oven reaches the tempera- you set, a
tone will sound.
3. Press the CLEAWOW pad when b~ is fmishd
and then remove the food from the oyen,
NO~: A fan may automadc~ly turn on and off to
cool internal parts. This is normal and the fan may
continue to run after the oven is
- Off.
Tome tie oven =pem- d- BA=
qde, press the BA~ pad and then the ~CREASE
or DWREASE pad to get the new temp~.
oven Shelves
~ge the oven
shelf or shelves in
he desired locations
while the oven is
cool. The correct
shelf position
depends on the kind
of
food and the
browning
des~.
As a ~ene~ Nle,
place-mOSt foods in the mi~e of the oven, on eitier
shelf positions B or C. See the chart for sugges~d
shelf positions.
,“
~pe of Food
!.
shwPd~on
Angel food cti
A
Biscuits or muffins
B or C
Cookies or cupcakes
B orC
Brownies B or C
Layer cakes
B or C
Bundt or pound cakes
A orB
Mes or pie shells B or C
Fromn pies
A (on cookie sheet
—
Casseroles
B or C . .
Roasting
A or B
Wheatig
~heat the oven if tie recipe calls for it. Preheat means
Mheating is n-ssary for good results when baking
bringing the oven up to the specifi~ tempemture
c~es, cookies, pastry and breads. For most c~~les
before putting the food in tie oven. To prehea~ set the
and roasts, preheating is not n=ssarY. For ovens.
~electing a higher
oven at the correct tem~
without a preheat indicator light or tone, ~heat.’
temperatm does not shorten preheat time.
10 mutes. ~ the oven is prehea~ place tie
food in the oven as quicMy as possible to @vent
heat from esCaping.
(continued natwge)
15
—
—

BA~G
(continued)
Bting Pans
Pan Placement
Use the proper baking pan. h type of finish on the
pan determines the amount of browning that
wi~ occur.
● Dark, rough or dull pans absorb heat resulting in a
browner, crisper crust. Use this type for pies.
c Shiny, bright and smooth pans reflwt heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
● Glass baking dishes absorb heat. When baking in
glass baking dishes, the temperature may
n~ to be
tiUCd 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
placd to the front
or to the back of the oven.
Pans should not touch each other or the walls of the
oven.
Mlow 1-to 1%-inch space between pans as well
as from the back of the oven, the door and the sides.
If you
ned to use two shelves, stagger the pans so
one is not
directiy above the other.
Bating Gtides
When using prep- baking mixes, follow package recipe or instructions
for the best baking results.
CooMes
When b~ing cookies, flat cookie sheets (without
sides) produce better-looking cookies. Cookies baked
in a jelly roll pan (short sides
dl around) may have
darker edges and
pde or light browning may occur.
Do not use a cookie sh~t so large that it touches the
walls or the door of the oven. Never entirely cover
a shelf with a large cookie
sh~t.
For best results, use only one cookie sheet in the oven
at a time.
For best results, bake pies in dark, rough or dull pans When baking cakes,
warpd or bent pans will cause
to produce a browner, crisper crust.
Fromn pies in foil uneven baking results and poorly sha@ products.
pans should be placed on an
durninum cookie sheet A cake baked in a pan larger than the recipe
for
b&ing since the shiny foil pan reflects heat away recommends will usually be crisper, thinner and drier
from the pie crust; the cookie
sh~t helps retain it. than it should be. If baked in a pan smaller than
=ommended, it may be undercooked and batter may
ovefflow. Check the recipe to make sure the pan size
used is the one recommended.
Never entirely cover a shelf with aluminum foil.
~is will disturb the heat circulation and result in
poor baking. A
sdler sheet of foil maybe used
to catch a
spillover by placing it on a lower shelf
several inches below the food.
16
.
----
... -

Don’t Peek
Set the timer for the estimated cmking time and do DO NOT open the door to check until the minimum
not open
tie door to look at your food. Most wipes
time. Opening the oven door ~uentiy during
provide minimum and maximum baking times such cooking allows heat to escape
ad makes baking
as “b*e 304 minutes.”
times longer. Your baking resulb may dso be tiected.
How tome Bake
The control allows you to turn the oven on or off NOTE: Before beginning make sure the clock shows
automatically at specific times
fiat you set. Examples the
co-t time of day.
of Immediate Start (oven turns on now and you set it
Q
To set tie dm fit press tie CLOCK
to turnoff automatically) and Delay Start and Stop
(setdng the oven to m on automatically at a later time
~LOCK pd. ~SS tie NC~SE or D~REASE
pad Unti the correct - of day is displayed.
and turn off at a preset Stop Time) will be described.
How to Set -ediate SW and Autowtic Stop
To avoid poatdble b-, place the shelves in the
co-t position before you turn the oven on.
The oven will turn on immediately and cook for a
selwted length of time. At the end of Cook Time,
the oven will turn off automatically.
m
1. Press the COOK_ pad.
~?$;
NOTE: If your recipe Muires
preheating, you may need to add
additiond time to the length of
the Cook Time.
2. Mss the ~CREASE pad until the desired length
of baking time appears in
tie display.
D
3. hss the BAKE pad.
BAKE
A
A
4. Press the ~CREASE or DWREASE
@
pad until the desired temperature is
displayed. An attention tone will sound
if
steD 3 is not done.
v
@ ~ME,,wi~~~sp~ayed~ongwi**e
The ~ords ‘m BAKE” and “COOK
oven temperature that you set and the
Cook Time that you entered.
The oven will start
automaddly. The word “ON”
and “100°” will be displayed. The Cook
Tme wti
begin to countdown. As the oven heats up, the
display will show the changing temperature.
When the oven reaches the
tern- you set,
atone
wi~ sound. The oven wi~ continue to -k
for the programmed amount of time, then shutoff
automatically.
5. Mss the CLE~OFF pad to clear
CLEAR
the dispky if necessary. Remove the
OFF
food from the oven. Remember, even
though the oven shuts off automatically,
foods continue cooking after the
mntrols are off.
NOTE:
● Fti that spofl easfly, such as mi~ eggs, fish,
stuffings, poti~ and pk, shotid not be mowed to
sit for
mm than one hour before or after -king.
Room tempera- promotes the P“- of ml
bacteria. Be su that the oven tight is off because heat
from the bdb wi~ speed
~* W*.
. A fan may automatically turn on and off to cool
intemd parts. This is normal and the fan may
continue to run after the oven is
turnd off.
(com.nued mtwge)
.
“17
—
-—-
—.

MD BAmG
(continued)
How to Set Delay SW md Automatic Stip
Qtick Retider:
1. Press the COOK TME pad.
2. Press the INCREAS~ECREASE pad to set
the length of cooking time.
3. Press the
S~P ~ME pad.
4. Press the INCREAS~ECREASE pad until
the desired Stop ~me appem in the display.
5. Press the BAKE pad.
6. Press the INCREAS~ECREASE pad to
select an oven temperatum.
To avoid posaible b- place the shelves in the
correct position before you turn the oven on.
You can set the oven control to delay-start the oven,
cook for a
s~ific length of time and then turn off
aummatically.
u
1. Rss the COOK ~ME pad.
\?;:
NOTE: If your recipe quhs
A
preheating, you may n=d to add
additiond time to the Cook Time.
2. Press the INCREASE pad until the desired length
of baking time appears in the display.
n
3. Press the STOP ~E pad. “STOP
{?::
~ME” and the earliest Stop Time you
A
can set appear in the display.
The control automatically sets the
Stop Time by adding the Cook Time
to the time of day. For example, the
time of day is
2:00 and the Cook Time
is 3 hours. Adding 3 hours to the time
of day ~uds 5:00.
4. Change the Stop fime by pressing the ~CREASE
pad until the desiti Stop ~me appears in the
display.
n
5. Press the BAKE pad.
BAKE
A
6. Press the INCREASE or DECREASE
@
pad until the desired temperature is
displayed.
~ The oven will turn on automaticd]y.
v
e
me WOrd “ON” ad “]~”” will ~
displayed. The Cook Time will begin
w
to countdown. As the oven heats up,
the display will show the changing
temperatums. The oven will continue
to cook for the programmed time and
shut off automatically.
At the end of Timed Bake, the display
will show
‘VHR:OO COOK TIME” and
the oven will turn off. The end of cycle
tone will sound.
7. Press the CMAWOFF pad to clear
CLEAR
the display if necessary. Remove the
-
food from the oven. Remember, even
though the oven shuts off automatically,
foods continue cooking after the controls
are off.
NOTE:
● The low temperature zone of this range @tween
170°F. and 200°F.) is available to k~p hot cooked
foods warm. Food kept in the oven longer than two
hours at these low temperatures may spoil.
● Foods that spoil easily, such as mik, eggs, fish,
stuffings, poultry and pork, should not
be allowed to
sit for more than one hour before or after cooking.
Room temperature promotes the growth of harmful
bacteria. Be sure the oven light is off because heat
from the bulb will speed harmful bacteria growth.
● A fan may automatically turn on and off to cool
intemd parts. This is normal and the fan may
continue to run after the oven is turned off.
18
-...—

You may find that your new oven cooks differently
than the one it replaced.
We momrnend that you
use your new oven for a few weeks to become more
familiar with it, following the times given in your
Hipes as a gui&.
M you think your new oven b too hot or too cold,
you
ean adjust the thermostat you~M. If you think
it is too hot, adjust the thermostat
to make it cooler. If
you think it is too cool, adjust the thermostat to make
it hotter.
We do not reeommend the we of inexpensive
thermometers,
such as those found in ~ery stores,
to check the temperature setting of your new oven.
These thermometers may vary
2W0 degrees.
To A~wt the Thermmtat:
❑
1. hss the B-pad.
BAKE
A
2. Select an oven temperature between 500°F.
and 550°F.
3. Immdately, before the BA~ indicator stops
flashing, press and hold the
BA~ pad for about
.4 seeonds. The display will change to the oven
adjustment display.
A
4. me oven temperature can be adjusted
up to (+) 35°F. hotter or (-) 35°F. cooler.
@
Use the ~CWASE or DECREASE
v
pads to select the &sM change in
e
the display.
.0
5. After you have made the adjustment
*
press the CMNOFF pad to go bmk
to the time of day display. Use your oven
as you would
nmly.
NO~: ~is adjustment will not affwt the broiting
or self-cleaning temperatures. It will be *tained in
memory after a power failure.
Ig
---
.—

ROASmG
Roasting is cooking by dry heat. Tender meat or
podtry can be roasted uncovti in your oven.
Roasting
tem~~s, which should be low and
steady, keep spattering to a minimum.
Roasting is really a baking procedure used for meats.
Therefore, the oven controls are set for Baking or
Timed Baking. (You may hear a slight clicking sound,
indicating the oven is working properly.) Tried
Baking will turn
tie oven on and off automatically.
Most meats continue to cook
slightiy while standing,
after being removed from the oven. The standing time
recommended for roasts is 10
~ 20 minutes. This
allows roasts to
b up md makes hem emier to
carve. The intemd temperature
wi~ rise about 5° to
IO°F.; to compensate for temperature rise, if des~
remove the roast from oven sooner (at 5° to IO°F. less
than
tempera- in tie Roasting Guide).
Remember that food will continue to cook in the hot
oven and
themfom should be removal when the
desired intemd temperature has been reached.
1. Pl~ the shelf in A or B position.
No prehating is ~ss~.
2. Check tie weight of the
meat. Place it
fat-side-
Up (or for poultry
breast-side-up) on
roasting rack in a
s~low pan. The
melting fat will baste
the meat. Select a ~
as close to the sire-of the meat as possible.
(The broiler pan with rack is a good pan for this.)
n
3. Press the BA~ pad.
BAKE
1A)
A
4. Press tie ~CREASE or
DKREASE pad until the desired
@
temperature is displayed.
The oven
wi~ start automatically. The word “ON”
and “100°” will be
displayd. As the oven heats up,
the display will show the changing
temperatum.
men the oven reaches the temperaw you set,
atone will sound.
5. Press the C
WOFF pad when
*
routing is finished and then remove
the food from the oven.
NO~: A fan may aummaticdly turn on and off to
cool intemd ptis. This is normal and the fan may
mntinW to run after the oven is tumd off.
~ -e tie oven timpemti ddng tie
-~ cycle, press tie BA~ pad and then
tie WCREASE or DECREASE pad to get the
new temperature.
U* of Mtim Foti
You can use aluminum foil to tine the broiler pan.
This makes clean-up easier when using the pan for
marinating, cooking
witi fruim, cooking heavily
cured
m~ta or basting food during cooking. Mss
the foil tighdy round the inside of the pan.