Monogram JKP47G Installation instructions

Your Monogram
Electronic DoubleOven

Help us helpyou...
Before using your oven,
read this book carefully.
It is intended to help you operate
and maintain your new oven
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, KY 40225
Write down the model
and serial numbers.
You’ll find them on alabel on the
front of the oven behind the upper
oven door.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your oven. Before sending in this
card, please write these numbers
here:
Model Number
Serial Number
Use these numbers in any
correspondence or service calls
concerning your oven.
GE Answer Center@
800.626.2000
If you received
adamaged oven...
Immediately contact the dealer (or
builder) that sold you the oven.
Save time and money.
Before you request
service...
Check the Problem Solver on
pages 25 and 26. 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 book.
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 ftu-ther help.
FIRST, contact the people who
serviced your appliance. Explain
why you are not pleased. In most
cases, this will solve the problem.
NEXT, if you are still not pleased,
write all the details-including
your phone number—to:
Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville, Kentucky 40225
FINALLY, if your problem is still
not resolved, write:
Major Appliance
Consumer Action Panel
20 North Wacker Drive
Chicago, Illinois 60606

IMPORTMT SAFETY INSTRUCTIONS
Rmd allinstructionsbefore usingthis appliance.
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Energy-SavingTips
●Preheat the oven only when
necessary. Most foods will cook
satisfactorily without preheating.
If you find preheating is necessary,
keep an eye on the indicator light,
and put food in the oven promptly
after the light goes out.
●Always turn oven off before
removing food.
●During baking, avoid frequent
door openings. Keep door open as
short atime as possible if it is
opened.
●Be sure to wipe up excess spillage
before self-cleaning operation.
●Cook complete oven meals instead
of just 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 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.

Featuresof YourOven
Explained
on page
6
Feature Index
1Electronic Touch Control Panel
2Oven Door Latch
(Use for Self-Clean only) 21
3Broil Unit 16
II –r.
\11 4Receptacle for Temperature
Probe
5Rotisserie Receptacle
(Motor is behind oven wall.)
6Oven Shelves
13, 17
19
9
7Bake Unit 10
8Model and Serial Numbers
9Oven Interior Light
(Comes on automatically
when door is opened.)
10 Oven Shelf Supports
(Letters A, B, Cand D
indicate cooking positions for
shelves as recommended on
cooking guides. )
11 Oven Door Gasket
2
9,23
/‘“ “\
h-——— —— — -- —~d /1 9
21
12 Broiler Pan and Rack (Do not
clean in self-clean oven. )16
Ilv -i’’””’”I/n\’ “\\”\’w II
Will N
/+- “-------=------;J
.........>..-..................................................++)
1———4— ——— 1
Models JKP47G, JKP48G
with two self-cleaning ovens
5

Features of YourDouble Oven TouchControl Panel
1. DISPLAY. Displays time of
day, time or temperature during
cooking, cooking mode and tells
you what to do next.
2. BAKE. Used to set oven to
bake. (See page 10.)
3. BROIL. Lets you broil at full
power by touching BROIL and
START pads. Lets you select alower
broil rate for longer, slower broiling.
Lets you broil to afinished food
temperature when using temperature
probe.
4. FOOD TEMP. Use with
temperature probe to allow precise
control of internal food temperature.
5. RUHSS. Touch pad to start
Rotisserie. See page 19.
6. CLEAN. Touch this pad and
latch oven before starting self-
cleaning operation. (Door latch
indicator flashes if door is not
latched.)
7. OVEN LIGHT. Touch this pad
to turn oven light on and off.
&BAKE TIME. Use to enter
amount of time required for
automatic baking or roasting. (See
page 10.)
9. STOP TIME. Use when baking
or cleaning to enter the time of day
you want oven to turn off.
10. CLOCK. Touch this pad to
enter time of day or check time of
day when display is showing other
information.
L/i,
U. MIN/SEC TIMER. Lets you
time any kitchen function, even
when ovens are in use.
12. NUMBER PADS. Use to set
any function requiring numbers—
for example, time of day on clock,
minute/second time, oven
temperature, internal food
temperature, starting and stopping
times for Time Bake and self-
cleaning and Broil Rates.
13. START. Must be touched to
start any cooking or cleaning
function.
14. CLEAR/OFF. Cancels all
programs except Clock and
Minute/Second Timer. Also stops
oven signals. And even stops self-
cleaning cycle.
Electronic controls for your Double Oven will not operate until both digital clocks have been set. See page 7.
6

Digital Clock and Minute Timer
The Electronic Digital Clocks on
your oven are accurate, solid-state
devices that serve several purposes.
As clocks, they display the time of
day on the display panel. When
functioning as aminute timer, they
count down the time you set to
“0:00” and signal when they reach
the end of the time.
NOTE: Clock must be set on each
oven before electronic controls
will work in the oven.
To Set the Clock
When you first plug in your
range, or after apower failure of
any kind, the digital displays show
“88: 88” for about 15seconds, then
automatically change to “PF” (for
Power Failure). Your Electronic
Digital Clocks are now ready to
be set.
1
Step 1: Touch the CLOCK pad.
The display shows “0:00~’
s
Step 2: Touch the Number Pads
the same way that you read them.
As an example, to set 12:34, you
touch number pads 1,2, 3and 4in
that order. If number pads are not
touched within several seconds
after CLOCK pad, “EEEE” flashes
and display reverts back to original
setting. If this happens, retouch
CLOCK pad and enter again.
Step 3: Touch the START pad.
This enters the time and starts the
clock. If you do not touch this pad,
the clock automatically starts after
6seconds. If you have entered an
impossible time (such as 12:84) the
display flashes “EEEE” for Error.
If this should happen, just touch
the correct number pads and clock
starts. If “PF” appears, touch
CLOCK pad, then numbers to
Sti3rt clock.
Correcting Time of Day: The time
of day cannot be changed during a
cooking operation. To change time
of day, touch CLOCK pad and
enter the corrected time.
Do not forget to set the clock in
the lower oven as well as the upper
oven. If you don’t set the clock;
the electronic controls in the
lower oven will not work.
Note: Afew seconds after
setting the clock in the lower
oven, the display will go blank
unless oven is being used. This
is normal. Touching any pad for
lower oven will reactivate display.
To Set the Minute/Second
Timer
Step 1: Touch the MIN/SEC TIMER
pad. The display shows “0:00” and
the word TIMER glows steadily.
7
Step 2: Touch the Number Pads for
the minutes and seconds, just the
way you read them. During the
Minute Timing function, the
numbers to the left of the colon are
the minutes and the numbers to the
right of the colon are the seconds.
For example, to enter 10minutes
and 45 seconds, touch Number
Pads 1, 0,4 and 5in that order. You
may program the timer for up to 99
minutes, 99 seconds. If you make a
mistake, touch MIN/SEC TIMER
pad and start again.
Step 3: Touch the MIN/SEC
TIMER pad, This starts the timer
immediately or after 6seconds the
timer starts automatically. During
the timing function, the word
TIMER stays on and the time
counts down to “O:OOV
Step 4: When time is up, the
display shows “0:00” and asignal
sounds until you touch the MIN/SEC
TIMER pad. The display then
shows the time of day.

Questions and Answers
Q. Can Icheck the time of
day while the display is showing
Minute/Second Time?
A. Yes, simply touch CLOCK pad
and the display shows time of day
until you remove your finger, then
the display reverts back to
Minute/Second Time.
Q. When Icame home the other
day, the display showed “PF”
instead of the time of day. What
happened?
A. Your home had apower failure
while you were gone. There is
nothing wrong with the clock on
your oven. Just reset the proper
time as described on page 7and
then the oven controls can be used.
Q. Can Iuse the Minute/Second
Timer during oven cooking?
A. The MIN/SEC Timer can be
used during any cooking function.
(You can check–but not change–
the time of day by merely touching
the CLOCK pad.)
Q. How can Iuse my Minute
Timer to make my surface
cooking easier?
A. Your Minute Timer will help
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.
Q. If Istart to change the time
of day and touch the CLOCK
pad, then discover that the time
shown is right, do Ihave to reset
the clock?
A. No. The original time of day
will reappear about 15seconds
after “EEEE” flashes.
Q. Can Ichange the clock while
I’m cooking in the oven?
A. No. The clock cannot be
changed during any program that
uses the oven timer or the display.
You must either stop those programs
or wait until they are finished
before changing time.

Using YourDouble Oven
Your double oven is designed
to give best results in baking,
roasting and broiling when used
as recommended.
Before using your double oven,
look at the directions in this book
for setting the electronic controls.
Then open the oven and take note
of the abbreviated instructions on
the inside of the door. Look at the
shelves. Take apractice run at
removing and replacing them.
And, while you’re at it, locate the
broil unit at the top of each oven
and bake unit just off each oven
floor.
Oven Interior Lights
The light comes on automatically
when an oven door is opened.
Touch OVEN LIGHT pads on
control panels to turn the lights on
and off when the doors are closed.
Oven Shelves
The shelves are designed with
stop-locks. When you place them
correctly on the supports, they’ll
stop before coming completely
out of the oven. What’s more, they
will not tilt when you’re removing
food or when you are placing food
on them.
To remove shelves from the oven,
make sure they’re cool. Then lift
up the rear of the shelf and pull it
forward with the stop-locks along
the top of the shelf support.
To replace shelves in the oven,
insert the shelf with stop-locks
resting on the shelf supports. Push
shelf toward rear of oven until it
falls into place. When shelf is in
proper position, stop-locks on shelf
will run under the shelf support
when the shelf is pulled forward.
Shelf Positions
Each oven has four shelf supports
marked A(bottom), B, Cand D
(top). Shelf positions for cooking
food are suggested on Baking,
Roasting and Broiling pages.
9

How toBake and TimeBake in YourDouble Oven
SeeBaking Guideon page 12.
When set to bake, the double
oven cooks by dry heat. Bake and
broil units are both energized (the
broil unit at reduced wattage)
until the oven temperature you
select (from 150 to 550°F.) is
reached. The temperature control
then turns the oven heating units
off and onto maintain the desired
oven temperature. In aquiet
kitchen, you may hear aslight
“click” sound during cooking as the
heating units are turned off and on.
The oven temperature display will
show—90°F. or higher than actual
room temperature until the oven
temperature reaches 150”F. This
is normal.
As the oven heats, the temperature
on the display may seesaw afew
degrees. This, too, is normal,
because the electronic control
accurately indicates slight changes
in air temperature.
Most foods cook satisfactorily
without preheating the oven. If
preheating is required, put your
food in the oven promptly when
oven signals that the desired
temperature has been reached.
When cooking food for the first
time, use the time given in your
recipe as aguide,
the
Don’t open the oven door to check
on foods any more often than
necessary—doing so could cause
undesirable baking results. Check
when minimum time shown on
recipe is up. Then cook food
longer, if necessary.
Note: Cooking controls will not
work after automatic oven cleaning
until the oven has cooled and you
unlatch the door.
How to Set ‘YourOven
for Baking
Step 1: Place oven shelf on shelf
support called for in Baking Guide,
page 12.
OVEN START
TEMP TIME
STOP
TIME
Step 2: Make sure the oven door
is closed. Then touch BAKE pad.
Display shows “BAKE” and a
flashing indicator points to OVEN
TEMP.
Step 3: Touch the number pads
in the order that you read them to
enter the temperature called for in
your recipe. The temperature you
set shows on the display.
Step 4: Touch START pad to begin
baking. Display shows “BAKE” and
actual oven temperature as the oven
heats. The control “beeps” six times
when set temperature has been
reached. The display then shows
the set temperature continuously.
Step 5: Center food on the shelf.
Make sure at least 1inch of space
is left between the cooking container
and the oven wall for proper heat
circulation. Close the oven door.
Step 6: If you wish, you may set
the Minute/Second Timer to the
desired cooking time as indicated
in your recipe (see page 7). When
the set time is up, the control signals
until the MIN/SEC TIMER pad
is touched again.
Step ZWhen baking is done, touch
CLEAR/OFF pad to turn the oven
off. Be sure foods are done before
taking them out of the oven.
How to Time Bake
Your oven can be set to turn on
and off automatically. However,
foods will continue to cook when
left in the oven, even though it’s
turned off. That’s why you
should not use the Bake Time or
Stop Time feature when timing is
critical unless you’ll be on hand
to take foods out of the oven
when they’re done.
To set Immediate Start (oven
starts immediately and turns off
automatically at later time):
IOVEN S;~}T
TEMP
STOP
TIME
Step 1: Touch BAKE pad.
Step 2: Touch number pads to enter
oven temperature. For example, for
250°F. touch 2,5 and O. -
10

Step 3: Touch BAKE TIME pad.
1
Step 4: Touch number pads to enter
baking time. Set hours and minutes
only—any time from 1minute to 11
hours and 59 minutes. For example,
to enter 1hour and 30 minutes, touch
1,3 and O.The oven automatically
calculates the correct stopping time.
R%Et@Ml! cllw!aw
Step 6: Touch number pads to enter
time of day you want oven to turn
off. For example, to enter 6:00,
touch pads 6,0 and O.
Step %Touch START pad, Oven
calculates correct starting time and
turns on at that time. Display shows
Start and Stop times until oven turns
on. Then the oven temperature and
Stop Time are shown.
You may enter Stop Time before
Bake Time after completing Steps
1and 2. Oven still calculates
“turn on” time correctly.
Enter Stop Time instead of Bake
Time starts the oven immediately
and oven turns off automatically
at Stop Time.
To check oven temperature that
you set, touch BAKE pad and it
will show briefly.
To check baking time that you set,
touch BAKE TIME pad and it will
show briefly.
At the end of Time Bake, the word
End is displayed in place of time of
day, the oven is turned off and the
control beeps once aminute until
you touch the CLEAR OFF pad.
Example of How to
Bake Brownies
Step 1: Prepare brownie batter
according to your recipe or
directions’on packaged mix. Use
either ametal or oven-proof 8“
glass pan. Place oven shelf in
Bposition.
Step 2: Preheat oven. Close oven
door and touch BAKE pad. Use
number pads to set oven temperature
to 350”F. if using ametal pan, 325”F.
if using aglass pan. Touch START
pad. Preheating begins. Display
shows actual oven temperature as
oven heats.
Step 3: Pour brownie batter into
greased pan.
Step 4: When preset temperature is
reached, oven signals. Center the
pan on the oven shelf.
Step 5: Touch MIN/SEC TIMER
and number pads 2, 5, 0and Oto
enter 25 minutes cooking time.
Timing begins automatically in six
seconds.
Step 6: When oven signals, touch
MIN/SEC TIMER pad to stop
signal. Check to make sure brownies
are done. Remove the pan. Touch
CLEAR/OFF to turn oven off.
Step %Let brownies cool and then
cut into squares.
11
Questions and Answers
Q. Why aren’t my foods done
even though they’ve cooked the
full time.
A. There are various causes for this
problem. You may have opened the
oven door too often during cooking.
Or perhaps you didn’t remove all
containers other than those in use for
baking. Check for these conditions
and follow the suggested baking tips
to avoid this problem in the future.
Q. If the display doesn’t show the
correct time of day, may Iuse
Bake Time and Stop Time?
A. Yes, but to start and stop at the
time you wish to serve your meal,
you should reset the clock to the
correct time. Do it before you enter
Bake Time and Stop Time.
Q. How do Ibake at high
altitudes?
A. You’ll have to change the
temperature and time of cooking as
well as alter your measurements.
For best results and further
information, check your cookbook
or state agricultural station.
Q. How do Iuse the automatic
oven timer if Iwant to begin
cooking immediately but want
the oven to shutoff while I’m gone?
A. Touch BAKE pad and enter the
desired oven temperature by touching
the number pads. Then touch
STOP TIME pad and enter the time
at which you want the oven to shut
off. Touch START pad to begin
cooking.
Note: Food will continue to cook if
left in ahot oven.
Q. Are there certain foods that are
not recommended for Time Bake?
A. Foods that are highly perishable
such as milk, eggs, fish, stuffings,
poultry and pork should not be
cooked automatically unless the
standing time in the oven is not
more than two hours before or after
cooking. Foods should always be
chilled in the refrigerator before
cooking when you use aDelayed
start.
—

Baking Guide
1. Aluminum pans conduct heat 2. Dark or non-shiny finishes and 3. Preheating the oven is not always
quickly. For most conventional glass cookware generally absorb necessary, especially for foods
baking, light, shiny finishes give best heat, which may result in dry, crisp which cook longer than 30 to 40
results because they help prevent crusts. Reduce oven heat 25°F, if minutes. For foods with short
overbrowning. For best browning lighter crusts are desired. Rapid cooking times, preheating gives
results, we recommend dull bottom browning of some foods can be best appearance and crispness.
surfiices for cake pans and pie plates. achieved by preheating cast iron 4. ODen the oven door to check
cookware. food’as little as possible to prevent
uneven heating and to save energy.
Shelf Oven Time,
Food Container Position Temperature Minutes Comments
Bread
Biscuits (%-in. thick) Shiny Cookie Sheet B, C400°-4750 15-20 Canned, refrigerated biscuits take
2to 4minutes less time.
Coffee cake Shiny Metal Pan with B, A350°-4000 20-30
satin-finish bottom
Corn bread or muffins Cast Iron or Glass B400°-4500 20-40 Preheat cast iron pan for crisp crust.
Gingerbread Shiny Metal Pan with B350° 45-55
satin-finish bottom
Muffins Shiny Metal Muffin Pans A, B400°-4250 20-30 Decrease about 5minutes for muffin
Popovers Deep Glass or Cast Iron Cups B375° 45-60 mix, or bake at 450°F. for 25 minutes,
then at 350”F. for 10to 15minutes.
Quick loaf bread Metal or Glass Loaf Pans B350°-3750 45-60
Yeast bread (2 loaves) Metal or Glass Loaf Pans A, B375°-4250 45-60 Dark metal or glass give deepest
browning.
Plain rolls Shiny Oblong or Muffin Pans A, B375°-4250 10-25 For thin rolls, Shelf Bmaybe used.
Sweet rolls Shiny Oblong or Muffin Pans B, A350°-3750 20-30 For thin rolls, Shelf Bmaybe used.
Cakes
(without shortening)
Angel food Aluminum Tube Pan A325°-3750 30-55 Two-piece pan is convenient.
Jelly roll Metal Jelly Roll Pan B375°-400” 10-15 Line pan with waxed paper,
Sponge Metal or Ceramic Pan A325°-3500 45-60
Cakes
Bundt cakes Metal or Ceramic Pan A, B325°-3500 45-65
Cupcakes Shiny Metal Muffin Pans B350°-3750 20-25 Paper liners produce more moist
crusts.
Fruit cakes Metal or Glass Loaf or A, B275°-3000 2-4 hrs. Use 300”F. and Shelf Bfor small or
Tube Pan individual cakes.
Layer Shiny Metal Pan with B350°-3750 20-35
satin-finish bottom
Layer, chocolate Shiny Metal Pan with B350”-375° 25-30
satin-finish bottom
Loaf Metal or Glass Loaf Pans B350° 40-60
Cookies
Brownies Metal or Glass Pans B, C325°-3500 25-35 Bar cookies from mix use same time.
Drop Cookie Sheet B, C350°-4000 10-20 Use Shelf Cand increase temp.
Refrigerator Cookie Sheet B, C400°-4250 6-12 25°F, to 50°F. for more browning.
Rolled or sliced Cookie Sheet B, C375°-4000 7-12
Fruits,
OtherDesserts
Baked apples Glass or Metal Pan A, B, C350°-4000 30-60
Custard Glass Custard Cups or Casserole B300°-3500 30-60 Reduce temp. to 300”F. for large
(set in pan of hot water) custard, Cook bread or rice pudding
Puddings, Rice Glass Custard Cups or B325° 50-90 with custard base 80 to 90 minutes.
and Custard Casserole
Pies
Frozen Foil Pan on Cookie Sheet A400°-4250 45-70 Large pies use 400”F. and increase
time.
Meringue Spread to crust edges B, A325°-3500 15-25 To quickly brown meringue, use
400”F. for 8to 10minutes.
One crust Glass or Satin-finish Metal A, B400°-4250 40-60 Custard fillings require lower
Two crust Glass or Satin-finish Metal B400°-4250 40-60 temperature, longer time.
Pastry shell Glass or Satin-finish Metal B450° 12-15
Miscellaneous
Baked potatoes Set on Oven Shelf A, B, C325°-4000 60-90 Increase time for large amount
Scalloped dishes Glass or Metal Pan A, B, C325°-3750 30-60 or size.
Souffles Glass B300°-3500 30-75
12

How toRoast in YourDouble Oven
See Roasting Guide on page K.
Roasting is cooking by dry heat.
It’s really abaking procedure
used for meats. That’s why you
use the Bake controls for roasting.
Roasting temperatures, which
should be low and steady, keep
spattering to aminimum. When
roasting, it’s not necessary to
sear, baste, cover or add water to
your meat. Tender meat or poultry
can be roasted uncovered.
Check the weight of the meat and
place it, fat side up, on the rack in
the broiler pan that came with your
range. This helps the meat to baste
itself.
Always use aroasting pan that
fits the size of your meat. Aroast
placed in apan too small for its size
will drip over the edge.
Most meats continue to cook
slightly while standing in the
oven or after being removed from
it. Take this into consideration
when determining your cooking
time.
To cook frozen meat roasts
without thawing, allow more
cooking time. For large roasts, add
10to 25 minutes per pound. For
roasts under 5pounds, add 10
minutes per pound.
To slow down surface browning
on turkeys, you can use afoil
“tent!’ The tent-shaped foil should
be laid loosely over the poultry so
the heat can circulate under the foil.
Most frozen poultry should be
thawed before cooking to make
sure it’s done evenly. Some,
however, can be cooked successfully
without thawing. Check the packer’s
label for specific directions.
How to Set Oven
for Roasting
Step 1: Use shelf position indicated
on the Roasting Guide on page 15.
For very tall roasts, remove the
second oven shelf.
Step 2: Place meat inside the oven
and close the door.
IOVEN START
TEMP TIME
STOP
TIME
Step 3: Touch BAKE pad. Display
shows “BAKE” and aflashing
indicator light points to OVEN
TEMP.
Step 4: Touch number pads 3,2 and
5toenter 325”F. oven ~emperature.
(The exception is small p&ltry
which is roasted at 375“F.)
I
I!,—
—
—
Step 5: Touch START pad to begin
roasting. Display shows oven
temperature as it rises, and signal
sounds when desired temperature
is reached.
Step 6: When food is cooked,
touch CLEAR/OFF pad to turn
oven off.
13
How to Set Oven When
Using Temperature Probe
For many foods, especially
roasts and poultry, internal food
temperature is the best test for
doneness. The temperature probe
takes the guesswork out of roasting
by cooking foods to the exact
doneness you want. When the
internal temperature of the food
reaches the temperature you set,
oven automatically shuts off,
“End” appears on display and oven
beeps once aminute until
CLEAR/OFF pad is touched.
Step 1: Insert probe into meat.
Then plug probe into receptacle on
oven wall.
Step 2: Touch BAKE pad. Display
shows “BAKE” and aflashing
indicator light points to OVEN
TEMP. Touch number pads 3,2
and 5to enter the desired oven
temperature of 325”F.
Step 3: Touch FOOD TEMP pad.
Flashing indicator points to FOOD
TEMP on display. Use number
pads to enter desired finished meat
temperature from 90° to 199”F.
Probe must be inserted into
receptacle or “PROB” flashes on
display.
Step 4: Touch START pad. Display
shows oven temperature rising to
preset temperature. Display also
shows actual food temperature
rising. When desired temperature
is reached oven automatically shuts
off, “End” appears on display and
oven beeps once aminute.
Step 5: Touch CLEAR/OFF pad to
turn signal off. Remove the probe.

Correct Placement of
the Temperature Probe
for Roasting
The temperature probe may be
used only in the upper oven. It has
askewer-like probe at one end and
aplug at the other end that goes
into areceptacle on the oven wall.
Use handles of the probe and plug
when inserting and removing these
parts from meat and wall receptacle.
Do not use tongs to pull on cable
when removing probe at end of
cooking—they might damage it.
After preparing meat and placing
it on the roasting pan rack, follow
these steps for proper probe
placement.
Step 1: Lay the probe on the
outside of the meat along the top
or side and mark with your finger
where the edge of the meat comes
to on the probe. Point should rest in
the cente; of the thickest meaty part
of the roast.
Step 2: Insert the probe into the
meat up to the point marked off
with your finger. It should not
touch bone, fat or gristle. No more
than two inches of the probe, not
counting the handle, should be lejl
exposed outside the meat.
Step 3: Plug the other end of the
cable into the receptacle, making
sure that it is securely seated, all
the way in. Close the oven door.
Poultry
Insert probe into meatiest part of
inner thigh from below and parallel
to the leg of awhole turkey.
Casseroles or Fish
Insert probe into center of dishes
such as meat loaf or casseroles.
When cooking fish, insert probe
from just above gill into meatiest
area, parallel to backbone.
Ham or Lamb
Insert probe into cut end, meatiest
part of ham or lamb without a
bone. For bone-in ham or lamb,
insert probe into center of lowest
large muscle or joint.
Questions and Answers
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 a
rolled roast.
Q. Can Iseal the sides of my foil
“tent” when roasting aturkey?
A. You shouldn’t. Sealing it will
steam the meat. Leaving the “tent”
unsealed lets air circulate and
brown the meat.
Q. Why does my roast crumble
when Itry to carve it?
A. It’s probably too warm. Roasts
are easier to slice if you let them
cool for 10to 20 minutes after you
take them out of the oven. Be sure
to cut across the grain of the meat.
Q. Can the temperature probe
stay in the oven when it’s not
inserted in food?
A. It shouldn’t. Remove it from the
receptacle when it’s not in use. You
could damage the probe by leaving
it in the oven during cooking
operations that do not require its use.
Q. May Iinsert the probe into
frozen foods?
A. No. It could break. Foods must
be completely defrosted first.
14

Roasting Guide
Roasting
1. Position oven shelf at Bfor
small-size roasts (3 to 7lbs.) and
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
3. Remove fat and drippings as
necessary. Baste as desired.
4. 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 5° to 10°F.; to compensate for
just before roasting. Use meat temperature rise, if desired, remove
probe for more accurate doneness. roast from oven at 5° to 10°F. less
Control signals when food has than temperature on guide.
reached set temperature. (Do not
place probe in stuffing.)
5. Frozen roasts can be
conventionally roasted by adding
10to 25 minutes per pound more
time than given in guide for
refrigerated roasts. (10minutes
per pound for roasts under 5pounds.)
Defrost poultry before roasting.
Oven ApproximateRoastingTime, Internal
NW Temperature Doneness in Minutes per Pound Temperature“F
Meat 3to5-lbs. 6to 8-lbs.
Tender cuts; rib, high quality sirloin tip, 325° Rare: 24-30 18-22 130°-1400
rump or top round* Medium: 30-35 22-25 150°-1600
Well Done: 35-45 28-33 170°-1850
Lamb Leg or bone-in shoulder* 325° Rare: 21-25 20-23 130°-1400
Medium: 25-30 24-28 150°-160”
,Well Done: 30-35 28-33 170°-1850
Veal shoulder, leg or loin* 325° Well Done: 35-45 30-40 170°-1800
Pork loin, rib or shoulder* 325° Well Done: 35-45 30-40 170°-1800
Ham, precooked 325° To Warm: 10minutes per pound (any weight) 125°-130”
Under 10-lbs. 10to 15-lbs.
Ham, raw 325° Well Done: 20-30 17-20 170°
*For boneless rolled roasts over 6-inches thick, add 5to 10minutes per pound to times given above.
Poultry 3to5-lbs. Over5-lbs.
Chicken or Duck 325° Well Done: 35-40 30-35 185°-1900
Chicken pieces 375° Well Done: 35-40 185°-1900
10to 15-lbs. Over 15-lbs. In thigh:
Turkey 325° Well Done: 20-25 15-20 185°-1900
15
—

How toBroil in YourDouble Oven
See Broiling Guide on page 18.
Broiling is cooking foods by
intense radiant heat from the
upper heating unit in the oven.
When food is broiled, only one
side at atime is exposed to the
heating source. Most fish steaks
or fillets and tender cuts of meat
such as steaks or chops are best
when broiled.
You can broil in either oven
and you can choose between two
convenient broiling methods.
With the first method, you touch
the BROIL pad, then the START
pad and the oven broils on the
fastest rate (HI) automatically.
The second method, or Variable
Broil, gives you the option of
choosing alower broil rate (less
heat) from LO to 4.
No matter which method you use,
the following suggestions apply:
●Place meat on the broiler rack
on the broiler pan. Always use the
rack so fat drips into the pan.
●Place pan in oven on shelf
in position C. If your oven is
connected to 208 volts, rare steaks
may be broiled by preheating the
broil heater and placing the oven
shelf one position higher.
●Leave the door ajar afew inches
(except when broiling chicken).
The door stays open by itself yet the
proper temperature is maintained
in the oven.
●Turn food only once during
cooking.
Broil Rate Settings
HI-High ...........100% power
4-Medium High ......97 %power
3-Medium . . . . . . . . ..90 %power
2-Medium Low ......84 %power
LO-Low . . . . . . . . . . ..78 %power
How to Set Oven for Broiling
For regular broiling, like you’ve
always been used to, do this:
Step 1: Touch the BROIL pad.
Display shows “BROIL:’
I
Step 2: Touch the START pad to
begin cooking. Oven is automatically
set to broil at the high rate, with
100%power.
Step 3: When cooking is done,
touch the CLEAR/OFF pad. Serve
food immediately. Leave pan outside
oven to cool for easy cleaning.
How to Adjust Oven for
aLower Broil Rate
You can also set your oven to
broil at alower rate from LO
(low) to 4(medium high). Foods
broil slower, and the broil flavor
develops over alonger time.
Step 1: Place food in oven on shelf
in Cposition. Touch the BROIL
pad. Display shows “BROIL:’
Step 2: Touch anumber pad–
1(LO), 2, 3or 4—for the desired
Broil Rate. Display shows “BROIL”
and the selected code number.
Step 3: Touch the START pad to
begin cooking.
Step 4: Turn meat over when
recommended broiling time for
first side is up.
Step 5: Touch CLEAR/OFF pad to
shut broil heater off when cooking
is finished.
Use of Aluminum Foil
1. If desired, broiler pan maybe
lined with foil and broiler rack may
be covered with foil for broiling.
ALWAYSBE CERTAIN IT) MOLD
FOIL THOROUGHLY TO
BROILER RACK, AND SLIT
FOIL TO CONFORM WITH
SLITS IN RACK. Broiler rack is
designed to minimize smoking and
spattering, and to keep drippings
cool during broiling. Stopping fat
and meat juices from draining to
the broiler pan prevents rack from
serving its purpose, and juices may
become hot enough to catch fire.
2. DO NOT place asheet of
aluminum foil on shelf. To do so
may result in improperly cooked
foods, damage to oven finish and
increase in heat on outside surfaces
of the oven.
16
————

Broilingwith the TemperatureProbe
Avariety of foods maybe broiled
using the temperature probe
including steaks, chops, ham steaks
and chicken breast fillets. Foods
broiled using temperature probe
should be approximately 1“to 1%”
thick.
Use hotpads when removing probe
after cooking is done. Do not use
tongs to pull on it—-they might
damage it.
Do not unplug probe from oven
receptacle during cooking. Cooking
program will be cancelled if you do.
Cand place pan in middle of shelf.
Plug other end of probe into
receptacle on oven wall. Leave
door ajar about 3inches.
How to Set Oven
for Broiling aSteak Using
Temperature Probe
Step 1: Place 1“to 1%” thick steak
on top of rack in broiler pan. Lay
probe on top of steak to determine
position of probe and distance from
edge to center of largest muscle.
Mark with thumb where edge of
meat or fat meets probe.
Make sure that no more than 2“ of
probe, not counting the handle,
will stick out of the meat.
—
Step 2: Lift probe from meat,
keeping thumb in place on probe.
Insert probe as near as possible to
the center of thickness of steak.
Push probe into steak to where
thumb meets meat or fat.
Step 3: Place oven shelf in position
Step 4: Touch BROIL pad.
BROIL will appear on display.
Step 5: Touch anumber pad—
1(LO), 2, 3or 4—for the desired
broil rate. Display shows broil rate
selected.
Step 6: Touch FOOD TEMP pad.
Flashing indicator points to FOOD
TEMP on display. Use number pads
to enter desired finished meat
temperature from 90° to 199”F. For
example, touch 1, 5, and 5(155”F.)
for steak medium. Probe must be
inserted into receptacle or “PROB”
will flash on the display.
Step %Touch START pad to begin
cooking. For six seconds, display
shows “BROIL;’ selected variable
broil power level and programmed
finished food temperature,
TURN LATCH OVEN START
MEAT DOOR TEMP TIME
OVEN BAKE FOOD STOP
LOCKED TIME TEMP TIME
Step 8: At end of first cooking
period, oven signals and “TURN
MEAT” indicator flashes. Turn
meat over. DO NOT unplug the
probe or program will be cancelled.
Leave oven door ajar about 3inches.
Step 9: When desired finished
temperature is reached, oven signals
by displaying END and beeping,
and turns off automatically. Touch
CLEAR OFF to shut off signal,
unplug probe and remove steak
from oven. Remove probe.
(Caution: Probe will be hot.)
17

Broiling Guide
Broiling To slash, cut crosswise through 6. Broiler does not need to be
1. Always use 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.
2. Oven door should be ajar for all
foods except chicken; there is a
special position on door which
holds door open correctly.
3. For steaks and chops, slash fat
evenly around outside edges of meat.
outer fat surface just to the e~ge of
the meat. Use tongs to turn meat
over to prevent piercing meat and
losing juices.
4. Ifdesired, marinate meatsor
chicken before broiling. Or brush
with barbecue sauce last 5to 10
minutes only.
5. When arranging food on pan,
do not let fatty edges hang over
sides, which could soil oven with
fat dripping.
preheated. However, for very thin
foods, or to increase browning,
preheat if desired.
7. Frozen Steaks can be
conventionally broiled by
positioning the oven shelf at next
lowest shelf position and increasing
cooking time given in this guide
1% times per side.
8. If your oven is connected to
208 volts, raresteaks may be broiled
by preheating broil heater and
positioning the oven shelf one
position higher.
Quantity and/or Shelf Variable First Side Second Side
Food Thickness Pbsition Broil Rate Time, Minutes Time, Minutes Comments
Bacon %-lb. (about 8cHI 3% 3% Arrange in single layer.
thin slices)
GroundBeef Mb. (4 patties) Space evenly.
Well Done %to %-in. thick cLO 74-5 Up to 8patties take about same time.
Beef Steaks
Rare l-inch thick cHI 7 7 Steaks less than 1inch cook through
Medium (1 to 1%-lbs.) c39 9 before browning. Pan frying is
Well Done cLO 13 13 recommended.
Rare 1%-in.thick cHI 10 7-8 Slash fat.
Medium (2 to 2%-lbs.) c3 15 14-16
Well Done cLO 25 20-25
Chicken 1whole AHI 35 10-15 Reduce times about 5to 10minutes per
(2 to 2%-lbs.), side for cut-up chicken. Brush each side
split lengthwise with melted butter. Broil with skin
down first and broil with door closed.
Bakery Products
Bread (Toast)or 2to 4slices cHI 1~-z %Space evenly. Place English muffins
Toaster Pastries 1pkg. (2) cut-side-up and brush with butter, if
English Muffins 2(split) cHI 3-4 desired.
Lobster‘lhils 2-4 B413-16 Do not Cut through back of shell. Spread
(6 to 8-02. each) turn over. open. Brush with melted butter
before and after half time.
Fish l-lb. fillets %to c4 5 5 Handle and turn very carefully.
%-in. thick Brush with lemon butter before and
during cooking if desired. Preheat
broiler to increase browning.
Ham Slices l-in. thick B3 8 8 Increase times 5to 10minutes per side
(precooked) for 1%-inch thick or home cured.
Ibrk Chops 2(% inch) cHI 10 10 Slash fat.
Well Done 2(l-in. thick) BLO 13 13
about 1lb.
LambChops
Medium 2(1 inch) c3 8 4-7 Slash fat.
Well Done about 10to 12oz. cLO 10 10
Medium 2(1% inch) c3 10 4-6
Well Done about 1lb. BLO 17 12-14
Wienersand similar l-lb. pkg. (10) cHI 61-2 If desired, split sausages in half
precooked sausages, lengthwise; cut into 5to 6-inch pieces.
bratwurst
18

Rotisserie (upPer Oven)
Food is cooked by revolving on
aspit under the (upper) broil unit.
As food turns, it bastes itself to
produce asucculent brown and
tender roast. Meat tender enough
for roasting may be rotissed.
$%/
/
‘An
Finish securing food on spit by
gliding second 2-pronged fork onto
spit with prongs toward food. Tighten
screws to aflat surface on spit.
1. Assemble rotisserie. Insert
curved ends of frame into large
holes of broiler pan handles. Lock
frame in place by fitting straight
ends of support into holes in center
handles.
2. Secure food on spit. When
secured correctly, food will be
located in center area of spit
leaving 4inches free at the pointed
end (this part goes into motor).
3. To secure food on spit: Push
2-pronged fork onto spit near
handle end. Tighten with screw.
Push spit through food (tie food
securely and compactly), distributing
weight evenly on each side of spit.
To check weight distribution on
spit, hold spit (and food) between
hands, palms up; spit should roll
smoothly from palms to fingertips
when palms are tipped forward.
4. Place spit on frame so handle end
is in narrow support, and pointed
end is in wide U-shaped support.
Rotissing the Food
1. Put oven shelf in lowest position
in oven. With food on spit, place
spit on oven shelf.
2. The oven temperature is
automatically set at 400”F. See
approximate rotissing times and
meat thermometer temperatures
listed in Rotisserie Guide on page
20 to help you get foods juicy and
done without overbrowning.
3. Touch ROTISS pad and then
START pad. This starts broil unit
and rotisserie motor operating. Spit
can be inserted and removed more
easily when motor is operating.
N~E: Make certain when touching
spit that no part of body or pot
holder touches coils of broil unit.
4. Insert spit into motor: Grasp
handle on spit. Using point of spit,
move to one side the cover over
motor outlet in rear of oven; push
spit firmly into motor outlet as far
as it will go. Remove handle,
5. Check rotation of food. Tighten
or adjust forks if necessary. During
cooking, forks may need tightening
due to normal meat shrinkage.
6. As food cooks, leave door ajarin
“Broil” position; door stays open
by itself.
7. Baste food if desired. With pot
holders, pull out pan and shelf
together to shelf stop. Attach
handle to spit to revolve food by
hand while basting. To continue
cooking push shelf and broiler pan
into oven, insert spit into motor,
remove handle.
Rotisserie Notes
●Do not use electric meat
thermometer while operating the
rotisserie. Aregular, nonelectric
meat thermometer may be used
while rotissing providing it doesn’t
touch the oven, frame or pan while
meat revolves. (Or, if desired, cook
to estimated doneness then pull
meat from oven to insert meat
thermometer. Wait about 2minutes
for temperature to register. If meat
is not done, remove thermometer
and continue cooking if necessary.)
●If rotissing turkey, let stand in
warm oven 10to 20 minutes after
cooking to assure juicy meat and
complete doneness.
●At end of cooking pull out pan
and shelf together, using pot
holders. Touch CLEAR/OFF pad.
Remove food from spit. Cool pan
outside oven; soak forks and screws
for easiest cleanup.
19

Rotisserie Guide
Approximate Meat
RotissingTime Thermometer
Food Minutes PerLb. Temperatures GeneralDirections
Beef
Rolled Rib NOTE: 1. For roasts OVER 10pounds, cook about 1/2
Rare 19-23 130-140 estimated time, then check at 1/2 hour intervals with meat
Medium 22-27 150-160 thermometer for internal doneness.
Well Done 24-29 170-185 2. Thin roasts, 3to 4pounds, may require slightly longer
times per pound than those given on guide.
Lamb
Leg, boned and rolled 20-22 175-185 175for medium.
185 for well done.
Pork, fresh
Loin 20-25 170-195 Buy ribs split down center. Thread on spit. To barbecue,
Spareribs (barbecued) 30-35 brush with sauce every 15minutes.
Spareribs (plain) 30-35
Pork, cured
Ham (picnic)
Cook-Before-Eating bone in 13-15 160
Fully Cooked 10-13 130
Poultry
Capon* (6-8 Ibs.) 18-25 185-190 Brush with melted butter or margarine, basting or
barbecue sauce several times during cooking.
Chicken* (2-3 lbs.) 20-25 tSame as above.
Chicken7 (1%-2 lbs.) 48-62 tIf desired, thread 4to 5of this size chicken crosswise on
spit. Let revolve to within 1/2 hour of doneness time, then
brush every 10minutes with barbecue sauce.
Cornish Hen* (1 lb.) 45-60 tBrush with butter, or butter and lemon juice mixed.
Thread hens on spit either lengthwise or crosswise.
Duckling* (4-5 lbs.) 15-21 185-190 Do not brush with fat.
Turkey* (8-12 lbs.) 14-20 180-185 Cook without brushing with fat, or brush with butier or
margarine as desired. When cooked, press CLEAR/OFF
pad, close door, let turkey stand 10to 20 minutes IN
OVEN. Remove from oven and carve.
Veal
Shoulder, boned and rolled 30-33 180
Bologna 18-20 130 Brush with sauce if desired.
CanadianBacon 20-23 160
LuncheonMeat
(12-02.can) 15-20(total time) 140 Brush with sauce if desired.
Wieners, large 10-15(total time) 140 Brush with sauce if desired.
70n small poultry, test doneness by moving leg gently back and forth, and press leg muscle to be certain it is soft.
*Ready-to-cook weight. IMPORTANT. Tie legs and wings close to body to make doneness of bird as uniform as possible. All times given are for unstuffed birds,
N~E: Spillage of marinades, fruit juices and basting materials containing acids may cause discoloration on oven liner or door so should be wiped up immediately
with apaper towel. When surface is cool, clean and rinse.