GE Convection Oven JBP95 User Manual

UseandCare& Installation Guide  
Electric Range with Convection Oven  
Problem Solver.......................54–56  
Thermostat Adjustment–  
Safety Instructions....................4–7  
Anti-Tip Device .................................4, 44, 53  
Do It Yourself.............................................33  
More questions ?…call  
GE Answer Center® 800.626.2000  
Operating Instructions, Tips  
Aluminum Foil.....6, 31, 34, 39, 41, 47, 48  
Child Lock-Out ..............................................20  
Clock and Timer....................................19, 20  
Convection Cooking............................23–29  
Baking .........................................................24  
Roasting..............................................27–29  
Special Roasting Rack.............................27  
Timed Baking.....................................25, 26  
Features........................................................8, 9  
Oven..........................................21, 22, 29–43  
Baking..................................................29–31  
Broiling ................................................38–40  
Control Panel and Settings ............18–20  
Roasting..............................................34–37  
Self-Cleaning Instructions ..............41–43  
Timed Baking.....................................32, 33  
Power Outage...............................................19  
Surface Cooking...................................10–17  
Canning Tips..............................................12  
Coil Surface Units .....................10, 12–15  
Cooktop Comparison ..............................10  
Cookware Tips...................................14–16  
Halogen/Radiant Surface Cleaning ....17  
Halogen/Radiant Surface Units ...10–17  
Care and Cleaning....................44–48  
Anti-Tip Device .............................................44  
Cooktop...................................................47, 48  
Door Removal...............................................45  
Halogen/Radiant Cooktop........................17  
Oven Light .....................................................45  
Self-Cleaning Instructions..................41–43  
Installation..................................49–53  
Anti-Tip Device .............................................53  
Flooring Under the Range .........................50  
Leveling..........................................................53  
Consumer Services...................59  
Appliance Registration..................................3  
Important Phone Numbers........................59  
Model and Serial Number Location...........3  
Warranty ....................................... Back Cover  
Models: JBP80  
JBP90  
JBP95  
GE Appliances  
164D2966P235  
49-8724  
6
10-95 CG  
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HELP US HELP YOU…  
Before using your range,  
read this guide carefully.  
Write down the model and  
serial numbers.  
If you received a  
damaged range…  
It is intended to help you operate  
and maintain your new range  
properly.  
You’ll find them on a label behind  
the range door or behind the  
storage drawer.  
Immediately contact the dealer (or  
builder) that sold you the range.  
Keep it handy for answers to  
your questions.  
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:  
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 don’t understand something  
or need more help, call:  
GE Answer Center®  
800.626.2000  
24 hours a day, 7 days a week  
Model Number  
Serial Number  
Use these numbers in any  
correspondence or service calls  
concerning your range.  
IF YOU NEED SERVICE…  
To obtain service, see the Consumer Services page  
on the inside back cover.  
NEXT, if you are still not pleased, write all the  
details—including your phone number—to:  
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.  
Manager, Consumer Relations  
GE Appliances  
Appliance Park  
Louisville, KY 40225  
FIRST, contact the people who serviced your  
appliance. Explain why you are not pleased. In most  
cases, this will solve the problem.  
FINALLY, if your problem is still not resolved, write:  
Major Appliance Consumer Action Program  
20 North Wacker Drive  
Chicago, IL 60606  
3
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IMPORTANT SAFETY INSTRUCTIONS  
Read all instructions before using this appliance.  
IMPORTANT SAFETY NOTICE  
WARNING—  
• The California Safe Drinking Water  
and Toxic Enforcement Act requires the  
Governor of California to publish a list of  
substances known to the state to cause birth  
defects or other reproductive harm, and requires  
businesses to warn customers of potential  
exposure to such substances.  
All ranges can tip and injury could  
result. To prevent accidental tipping  
of the range, attach it to the wall and  
floor by installing the Anti-Tip device  
supplied.  
To check if the device is installed and  
engaged properly, remove the kick  
panel or storage drawer and inspect the rear  
leveling leg. Make sure it fits securely into the slot.  
• The fiberglass insulation in self-clean ovens  
gives off a very small amount of carbon  
monoxide during the cleaning cycle. Exposure  
can be minimized by venting with an open  
window or using a ventilation fan or hood.  
If you pull the range out from the wall for any  
reason, make sure the device is properly 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.  
• Fluorescent light bulbs contain mercury.  
If your model has a surface light, you must  
recycle the fluorescent light bulb according  
to local, state and federal codes.  
When using electrical appliances, basic safety  
precautions should be followed, including  
the following:  
• 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.  
• Use this appliance only for its intended use  
as described in this guide.  
• Do not allow anyone to climb, stand or hang  
on the door, kick panel or storage drawer or  
cooktop. They could damage the range and even  
tip it over, causing severe personal injury.  
• Be sure your appliance is properly installed  
and grounded by a qualified technician in  
accordance with the provided installation  
instructions.  
• CAUTION: ITEMS OF INTEREST TO  
CHILDREN SHOULD NOT BE STORED IN  
CABINETS ABOVE A RANGE OR ON THE  
BACKSPLASH OF A RANGE—CHILDREN  
CLIMBING ON THE RANGE TO REACH  
ITEMS COULD BE SERIOUSLY INJURED.  
• 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 BREAKER.  
• Do not store flammable materials in an oven or  
near the cooktop.  
• Use only dry pot holders—moist or  
damp pot holders on hot surfaces may  
result in burns from steam. Do not let  
• Never wear loose-fitting or hanging garments  
while using the appliance. Be careful when  
reaching for items stored in cabinets over the  
range. Flammable material could be ignited if  
brought in contact with hot surface units or  
heating elements and may cause severe burns.  
pot holders touch hot surface units or heating  
elements. Do not use a towel or other bulky cloth.  
• DO NOT STORE OR USE COMBUSTIBLE  
MATERIALS, GASOLINE OR OTHER  
FLAMMABLE VAPORS AND LIQUIDS IN  
THE VICINITY OF THIS OR ANY OTHER  
APPLIANCE.  
4
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• Do not let cooking grease or other flammable  
materials accumulate in or near the range.  
Oven  
• Stand away from the range when opening the  
oven door. Hot air or steam which escapes can  
cause burns to hands, face and/or eyes.  
For your safety, never use your appliance for  
warming or heating the room.  
• Keep the hood and grease filter clean to  
maintain good venting and to avoid grease fires.  
• When using cooking or roasting bags in the  
oven, follow the manufacturer’s directions.  
• Do not heat unopened food containers.  
Pressure could build up and the container could  
burst, causing an injury.  
• Do not use water on grease fires.  
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.  
• 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 shelves must be  
handled when hot, do not let pot holder contact  
the heating elements.  
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.  
• 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.  
Flame in the oven can be smothered completely  
by closing the oven door and turning the oven off  
or by using a multi-purpose dry chemical or foam-  
type fire extinguisher.  
• Do not use your oven to dry newspapers.  
If overheated, they can catch on fire.  
• Do not touch the surface units, the heating  
elements or the interior surface of the oven.  
These surfaces may be hot enough to burn even  
though they are dark in color. During and after  
use, do not touch, or let clothing or other  
flammable materials contact surface units, areas  
nearby surface units or any interior area of the  
oven; allow sufficient time for cooling, first.  
• Do not use oven for a storage area.  
Items stored in an oven can ignite.  
• Do not leave paper products, cooking utensils  
or food in the oven when not in use.  
Self-Cleaning Oven  
Potentially hot surfaces include the cooktop,  
areas facing the cooktop, oven vent opening,  
surfaces near the opening, crevices around the  
oven door and metal trim parts above the door.  
Remember: The inside surface of the oven may  
be hot when the door is opened.  
• Do not clean the door gasket. The door gasket is  
essential for a good seal. Care should be taken not  
to rub, damage or move the gasket.  
• Do not use oven cleaners. No commercial oven  
cleaner or oven liner protective coating of any kind  
should be used in or around any part of the oven.  
Residue from oven cleaners will damage the inside  
of the oven when the self-clean cycle is used.  
• Clean only parts listed in this Use and  
Care Guide.  
• Before self-cleaning the oven, remove the  
broiler pan, grid and other cookware.  
• 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.  
• Be sure to wipe up excess spillage before  
starting the self-cleaning operation.  
• If the self-cleaning mode malfunctions, turn the  
oven off and disconnect the power supply. Have it  
serviced by a qualified technician.  
(continued next page)  
5
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IMPORTANT SAFETY INSTRUCTIONS  
(continued)  
• Clean the cooktop with caution. If a wet sponge  
Surface Cooking Units  
or cloth is used to wipe spills on a hot surface  
unit, be careful to avoid steam burns.  
(Electric Coil models only)  
• Use proper pan size—Select  
cookware having flat bottoms  
large enough to cover the surface  
• When flaming foods are under the hood,  
turn the fan off. The fan, if operating, may  
spread the flame.  
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 the cookware  
to the surface unit will also improve efficiency.  
• 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 bubble up and over the sides  
of the pan.  
• Never leave the surface units unattended at  
high heat settings. Boilovers cause smoking and  
greasy spillovers that may catch on fire.  
• Use little fat for effective shallow or deep-fat  
frying. Filling the pan too full of fat can cause  
spillovers when food is added.  
• Be sure the drip pans and the vent duct are not  
covered and are in place. Their absence during  
cooking could damage range parts and wiring.  
• If a combination of oils or fats will be used  
in frying, stir together before heating, or as fats  
melt slowly.  
• Do not use aluminum foil to line the drip pans  
or anywhere in the oven except as described in  
this guide. Misuse could result in a shock, fire  
hazard or damage to the range.  
• Always heat fat slowly, and watch as it heats.  
• Use a deep fat thermometer whenever  
possible to prevent overheating fat beyond the  
smoking point.  
• Only certain types of glass, glass⁄ceramic,  
earthenware or other glazed containers are  
suitable for cooktop service; others may break  
because of the sudden change in temperature.  
To 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 the nearby  
surface units.  
• Always turn the surface units off before  
removing cookware.  
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 coils  
are cool before attempting to lift or remove a unit.  
• Do not immerse or soak the removable surface  
units. Do not put them in a dishwasher. Do not  
self-clean the surface units in the oven.  
6
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• When flaming foods are under the hood, turn  
the fan off. The fan, if operating, may spread  
the flame.  
Halogen/Radiant Surface Units  
(on some models)  
• Use proper pan size—Select  
cookware having flat bottoms  
large enough to cover the selected  
• Foods for frying should be as dry as possible.  
Frost on frozen foods or moisture on fresh  
foods can cause hot fat to bubble up and over  
the sides of the pan.  
surface unit. 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 the cookware to the surface  
units will also improve efficiency.  
• Use little fat for effective shallow or deep-fat  
frying. Filling the pan too full of fat can cause  
spillovers when food is added.  
• Never leave the surface units unattended at  
high heat settings. Boilovers cause smoking and  
greasy spillovers that may catch on fire.  
• If a combination of oils or fats will be used  
in frying, stir together before heating, or as fats  
melt slowly.  
• Do not operate the halogen/radiant surface  
units if the glass is broken. Spillovers or  
cleaning solution may penetrate a broken cooktop  
and create a risk of electrical shock. Contact a  
qualified technician immediately should your  
glass cooktop become broken.  
• Always heat fat slowly, and watch as it heats.  
• Use a deep fat thermometer whenever  
possible to prevent overheating fat beyond the  
smoking point.  
• Clean the cooktop with caution. If a wet  
sponge or cloth is used to wipe spills on a hot  
surface unit, be careful to avoid steam burns.  
Some cleaners can produce noxious fumes if  
applied to a hot surface.  
• Avoid scratching the glass cooktop surface.  
The cooktop can be scratched with items such  
as sharp instruments, rings or other jewelry and  
rivets on clothing.  
NOTE: We recommend that you avoid wiping  
any surface unit areas until they have cooled and  
the indicator has gone off. Sugar spills are the  
exception to this. Please see the Glass Cooktop  
Cleaning section.  
Never use the glass cooktop surface as a  
cutting board.  
• Do not place or store items that can melt or  
catch fire on the glass cooktop, even when it  
is not being used.  
When the cooktop is cool, use only the  
recommended cleaning cream brand cleaner to  
clean the cooktop.  
• Do not stand on the glass cooktop.  
• Be careful when placing spoons or other  
stirring utensils on glass cooktop surface  
when it is in use. They may become hot and  
could cause burns.  
• Use care when touching the cooktop.  
The glass surface of the cooktop will retain  
heat after the controls have been turned off.  
To 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 the nearby  
surface units.  
To avoid possible damage to the cooking  
surface, do not apply cleaning cream to the  
glass surface when it is hot.  
• After cleaning, use a dry cloth or paper towel  
to remove all the cleaning cream residue.  
• Always turn the surface units off before  
removing the cookware.  
• Read and follow all instructions and warnings  
on the cleaning cream labels.  
• Keep an eye on foods being fried at high or  
medium high heat settings.  
SAVE THESE  
INSTRUCTIONS  
7
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FEATURES OF YOUR RANGE  
Not all features are on all models. Appearance may vary.  
11 12  
13  
14  
29  
30  
31  
32  
15  
10  
9
JBP90  
16  
17  
18  
Broiler pan and grid  
8
7
JBP95  
8
36  
36  
18  
7
11 12  
13  
14  
JBP80  
10  
9
16  
35  
34  
33  
6
19  
20  
21  
5
4
22  
23  
24  
Support  
Rods  
25  
3
2
Drip wells  
Electric coil models have lift-up  
cooktops for easier cleaning.  
1
27  
28  
26  
8
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Explained  
on page  
Explained  
on page  
Feature Index*  
Feature Index*  
1 Storage Drawer or Kick Panel  
2 Anti-Tip Device  
4, 46  
21 Oven Shelf Supports  
Shelf positions for cooking are  
suggested in the Baking, Roasting  
and Broiling sections.  
22, 24,  
34, 40  
4, 44,  
49, 51  
3 Anti-Tip Label  
4 Probe Outlet  
22 Oven Shelf with Stop-Locks  
22, 24, 30,  
41, 43, 46  
(number may vary)  
28, 36  
23 Bake Element  
5, 47  
5 Convection Fan Heating Element  
23–26,  
28  
May be gently lifted for wiping  
the oven floor.  
Operates during convection cooking.  
6 Oven Door Latch  
24, 25,  
28, 29,  
34, 38,  
42, 43  
24 Oven Window  
2, 31, 47  
3
Used for self-cleaning only.  
25 Model and Serial Number Location  
Behind the storage drawer.  
7 Hot Surface Indicator Lights  
13, 14  
26 Lift-Off Oven Door with  
Broil Stop Position  
4, 5, 38,  
Glass Cooktop models only.  
40, 41, 45  
Easily removed for cleaning.  
8 Radiant Surface Units  
9 Surface Unit Controls  
7, 10–17  
13, 44  
13, 44  
13  
27 Oven Door Gasket  
28 “Sure Grip” Handle  
29 Probe  
5, 41, 45  
2, 44  
10 Surface Light  
28, 35,  
36, 46  
11 Surface Unit “On” Indicator Lights  
12 Oven Light Switch  
21  
30 Broiler Pan and Grid  
27, 34, 38,  
39, 46  
13 Oven Control, Clock and Timer  
14 Surface Light Switch  
18–20  
13  
31 Roasting Rack  
27, 46  
15 Dual Surface Unit Switch  
14  
32 Offset Shelf with Stop-Locks  
21, 24,  
41, 46  
Radiant models only.  
16 Oven Vent  
47  
33 Drip Pans  
6, 48  
Electric Coil models only.  
17 Glass Ceran Cooktop  
2, 10–17  
Halogen/Radiant models only.  
34 Surface Units  
2, 6, 7, 10,  
12–15, 48  
Electric Coil models only.  
18 Dual Surface Unit  
14  
Radiant models only.  
35 Lift-Up Cooktop  
47, 48  
Electric Coil models only.  
19 Broil Element  
5, 38,  
47  
36 Halogen Surface Units  
7, 10–17,  
47  
20 Oven Interior Light  
Comes on automatically when the  
door is opened.  
21, 41, 45  
*Not all features are on all models.  
9
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HOW DOES THIS COOKTOP COMPARE  
TO YOUR OLD ONE?  
Your new cooktop has either electric coil surface units  
The best types of cookware to use, plus heat-up and  
cool-down times, depend upon the type of burner or  
surface unit you have.  
or a halogen/radiant glass cooktop. If you are used to  
cooking with gas burners or other types of electric  
cooktops, you will notice some differences when you  
use electric coils or a halogen/radiant glass cooktop.  
The following chart will help you to understand the  
differences between your new cooktop and any other  
type of cooktop you may have used in the past.  
Type of Cooktop  
Electric Coil  
Description  
How it Works  
Flattened metal  
tubing containing  
electric resistance  
wire suspended  
over a drip pan.  
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 halogen/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.  
Halogen/Radiant Radiant: Electric  
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 long after it is turned off. Remove the pan from the surface unit  
if you want cooking to stop.  
(Glass Cooktop)  
coils under a glass  
cooktop.  
Halogen: Quartz  
tube filled with  
halogen gas around  
a tungsten wire  
heating element  
under a glass  
cooktop.  
Induction  
High frequency  
induction coils  
under a glass  
surface.  
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.  
Solid Disk  
Gas Burners  
Solid cast iron  
disk sealed to the  
cooktop surface.  
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.  
Regular or sealed  
gas burners use  
either LP gas  
Flames heat the pans directly. Pan flatness is not critical to cooking results, but  
pans should be well balanced. Gas burners heat the pan right away and change  
heat settings right away. When you turn the control off, cooking stops right away.  
or natural gas.  
10  
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General Information About Halogen/Radiant Surface Units  
The halogen/radiant cooktop features heating units  
beneath a smooth glass surface. The surface units are  
shown by outlines on the glass.  
Sliding aluminum cookware across the glass may  
leave metal marks. These metal marks will appear as  
small scratches. They can be removed with cleaning  
cream and a razor scraper.  
Before you use the cooktop for the first time, clean  
it with cleaning cream. This helps protect the top  
and makes clean-up easier.  
It is safe to place hot cookware from the oven or  
surface on the glass surface when the surface is cool.  
NOTE: A slight odor is normal when a new cooktop  
is used for the first time. It is caused by the heating of  
new parts and insulating materials and will disappear  
in a short time.  
Avoid sliding pans on the glass cooktop. Pan edges  
that are even slightly rough or grit on the cooktop can  
cause scratches on the glass.  
Even after the surface units are turned off, the glass  
cooktop retains enough heat to continue cooking. To  
avoid overcooking, remove pans from the surface units  
when the food is cooked. Avoid placing anything on  
the surface unit until it has cooled completely.  
When a surface unit is turned on, coils beneath the  
surface unit radiate heat through the glass to the  
cookware. The red glow of the coils will be visible  
through the glass. It will take the surface unit a few  
moments to heat up. The coil cycles on and off to  
maintain your selected control setting. With poor  
cookware, you will see frequent cycling of the unit  
off and on. Good, flat cookware will minimize  
the cycling.  
The Hot Surface Lights will stay lit until the cooktop  
is safe to touch. It is not unusual for the lights to stay  
lit for 30 minutes.  
Use only flat-bottomed cookware. Do not let pots boil  
dry. Overheated metal can bond to glass cooktop. An  
overheated copper pot will leave a residue that will  
permanently stain the glass.  
Differences Between Halogen and Radiant Units  
Some cooktops have both radiant and halogen surface  
units. This is how they differ.  
• Halogen units click when they cycle on and off.  
Radiant units do not. This is due to the different  
switches used on halogen units.  
• Halogen units have radiant coils in  
the center that do not glow as  
brightly as the outer halogen coils.  
8″  
6″  
halogen  
radiant  
6/9″  
6″  
radiant  
halogen  
• Radiant coils take about 10 seconds longer to glow  
than halogen units.  
• Halogen units are much brighter than the radiant  
units. Radiant units have a dull red glow.  
• Halogen units hum louder than radiant units  
when they are first turned on.  
• Halogen and radiant units cycle on and off  
frequently. This is normal. You will notice the  
cycling more on the halogen units because of  
their brightness.  
11  
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HOME CANNING TIPS  
Canning should be done on the surface units only.  
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 porcelain cooktop surfaces  
surrounding the electric coil surface units.  
Pots that extend beyond 1 inch of the surface unit  
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.  
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.  
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.  
2. For best results, use canners with flat bottoms.  
On the glass cooktop, flat bottomed canners must  
be used. 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.  
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 can be shortened by:  
(1) using a pressure canner, and  
(2) starting with HOT tap water for fastest heating  
of large quantities of water.  
Flat-bottomed canners are recommended for  
electric coils; they are required for glass cooktops.  
Glass Cooktop Cautions:  
Safe canning requires that harmful microorganisms  
are destroyed and that the jars are sealed  
completely. When canning foods in a water-bath  
canner, a gentle but steady boil must be maintained  
for the required time. When canning foods in a  
pressure canner, the pressure must be maintained  
for the required time.  
Since you must make sure to process the canning  
jars for the prescribed time, with no interruption  
in processing time, you cannot can on any of  
the cooktop surface units if your canner is not  
flat enough.  
What is a Temperature Limiter?  
After you have adjusted the controls, it is very  
important to make sure the prescribed boil or  
pressure levels are maintained for the required time.  
Every halogen and radiant surface unit has a  
Temperature Limiter. The Temperature Limiter  
protects the glass cooktop from getting too hot.  
The glass cooktop surface units have temperature  
limiters that prevent the glass cooktop from getting  
too hot. If the bottom of your canner is not flat, the  
surface unit can overheat, triggering the  
temperature limiters to cycle the unit off for a  
time. This will stop the boil or reduce the pressure  
in the canner.  
The Temperature Limiter may cycle the units off  
for a time if:  
• The pan boils dry.  
• The pan bottom is not flat.  
• The pan is off center.  
• There is no pan on the unit.  
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SURFACE CONTROLS  
At both OFF and HI the control “clicks” into position.  
Switching heats to higher settings always shows a  
quicker change than switching to lower settings.  
You may hear slight “clicking” sounds during cooking,  
indicating the control is keeping the unit at the heat  
level or power level you set.  
How to Set the Controls  
Push the knob in  
and turn in either  
direction to the  
Be sure you turn the control knob to OFF when you  
finish cooking.  
The surface unit “on” indicator light will glow  
when ANY surface unit is on.  
desired heat setting.  
Cooking Guide for Using Heat Settings  
HI—Used to begin cooking or to bring water to a  
NOTE: The surface unit “on” indicator light may  
glow between LO and OFF, but there is no power  
to the surface units.  
boil. Reduce heat setting after water boils.  
Medium High—(Setting halfway between HI and  
MED) Maintains a fast boil on large amounts of food.  
MED—Sauté and brown; keeps food at a medium boil.  
Medium Low—(Setting halfway between MED and  
LO) Cook after starting at HI; cooks with little water  
in covered pan.  
Medium  
Low  
Medium  
High  
LO—Used for long slow cooking (simmering) to  
tenderize and develop flavors. Use this setting to melt  
butter and chocolate or to keep foods warm.  
Appearance may vary slightly.  
Light Over the Surface Units  
The switch must be pushed, held for several seconds  
and released for the light to come on.  
Special Notes for Glass Cooktops:  
Cooktop temperatures increase with the number  
of surface units that are on. With 3 or 4 units  
turned on, surface temperatures are high so be  
careful when touching the cooktop. The hot surface  
indicator light will remain lit after the surface unit  
is off until the surface is cool enough to touch.  
• When a surface unit is turned on, the unit can be  
seen glowing red within a few seconds (longer for  
radiant units). The red glow will turn on and off  
(cycling) to maintain the selected heat setting. With  
poor cookware, you will see frequent cycling of the  
unit off and on. Good, flat cookware will minimize  
the cycling. See the Surface Cookware Tips section.  
NOTE:  
• It is safe to place hot cookware from the oven or a  
surface unit on the glass cooktop when it is cool.  
• At HI and Medium High settings never leave food  
unattended. Boilovers cause smoking and greasy  
spillovers may catch fire.  
(continued next page)  
• At Medium Low and LO settings melt chocolate  
and butter on a small surface unit.  
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SURFACE CONTROLS  
(continued)  
Dual Surface Unit Switch (Glass Cooktops Only)  
The right front surface unit has  
2 cooking sizes to select from so  
you can match the size of the unit  
to the size of the cookware you  
are using.  
COIL  
SIZE  
9"  
6"  
To use the large (9 inch) surface  
unit, push in the right portion of  
the COIL SIZE switch next to the  
control knob.  
6″  
9″  
To use the small (6 inch) surface  
unit, push in the left portion of the  
COIL SIZE switch.  
Hot Surface Indicator Light (Glass Cooktops Only)  
A “HOT SURFACE” light will glow brightly when  
any element is turned on, and will remain lit after the  
unit is turned off until the surface is cool enough to  
touch. Each element has its own “HOT SURFACE”  
indicator light.  
REAR  
FRONT  
OFF  
OFF  
SURFACE  
LIGHT  
HI  
LO  
HI  
TIMER  
LO  
REAR  
OVEN  
COOK  
TIMER  
CLOCK  
FRONT  
TIME  
OFF  
OVEN  
LIGHT  
CONV.  
BAKE  
OFF  
BAKE  
PROBE  
LO  
HI  
LO  
HI  
STOP  
TIME  
AUTO  
SELF  
CLEAN  
CLEAR  
OFF  
HI  
CONV.  
ROAST  
BROIL  
LO  
MED  
MED  
MED  
MED  
• It comes on instantly when the unit is turned on.  
• It stays on even after the unit is turned off.  
• It glows brightly until the unit is safe to touch.  
A “HOT SURFACE” light will  
glow brightly when any element  
is turned on.  
HOT SURFACE  
SURFACE COOKWARE TIPS  
(Electric Coil models only)  
Cookware  
RIGHT  
WRONG  
Use medium- or heavy-weight cookware. Aluminum  
cookware conducts heat faster than other metals.  
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  
bottom. Match the size of the saucepan to the size of  
the surface unit. The pan should not extend over the  
edge of the surface unit more than 1 inch.  
Not over 1 inch  
Over 1 inch  
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Wok Cooking  
We recommend that you  
use only a flat-bottomed  
wok. They are available  
at your local retail store.  
Do not use woks that have  
support rings. Use of these  
types of woks, with or without  
the ring in place, can be  
dangerous. Placing the 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.  
Do not use woks that  
have support rings.  
SURFACE COOKWARE TIPS  
(Glass Cooktop models only)  
Types of Cookware  
The following information will help you choose  
cookware which will give good performance.  
Copper Bottom: heavy weight recommended  
Good performance, but copper may leave residues  
which can appear as scratches. The residues can be  
removed, as long as the cooktop is cleaned  
immediately. However, do not let these pots boil dry.  
Overheated metal can bond to glass cooktops.  
An overheated copper pot will leave a residue that  
will permanently stain the cooktop.  
Stainless Steel: highly recommended  
Especially good with a sandwich clad bottom. The  
sandwich bottom combines the benefits of stainless  
steel (appearance, durability and stability) with the  
advantages of aluminum or copper (heat conduction,  
even heat distribution).  
Glass-ceramic: not recommended  
Poor performance. May scratch surface.  
Usable, but not recommended.  
Aluminum: heavy weight recommended  
Good conductivity. Aluminum residues sometimes  
appear as scratches on the cooktop, but can be  
removed if cleaned immediately. Because of its  
low melting point, thin weight aluminum should not  
be used.  
Stoneware: not recommended  
Poor performance. May scratch the surface.  
Usable, but not recommended.  
Porcelain/enamel:  
Cast Iron: not recommended  
Poor performance. May scratch the surface.  
Usable, but not recommended.  
Good performance only with a thick, flat, smooth  
bottom. Avoid boiling dry, as porcelain can melt and  
fuse to the surface.  
(continued next page)  
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SURFACE COOKWARE TIPS  
(Glass Cooktop models only—continued)  
How to Check Pan Performance  
Use of correct cookware can affect the cooking  
performance and cleaning of your cooktop.  
The correct cookware reduces the temperature of  
the cooktop surface and minimizes the chance of  
spillovers burning onto the cooktop.  
Pans with rounded, curved, ridged or warped  
bottoms are not recommended.  
You must use pans with perfectly flat bottoms.  
Some pans may have curved or rounded bottoms or  
may be warped. If you are unsure of the flatness of  
your pans you may do this quick test.  
Another simple test to determine even heat distribution  
across the cookware bottom is to put one inch of water  
in the pan. Bring the water to a boil and observe the  
location of bubbles as the water starts to boil. Good  
flat cookware will have an even distribution of bubbles  
over the bottom surface area of the pan. Bubbles  
localized in only a portion of the bottom indicate  
uneven contact of the pan to the surface unit, uneven  
heat transfer or an unsuitable pan.  
Turn your pan upside  
down on the countertop,  
place a ruler flat against  
the pan surface. The  
bottom of the pan and the  
straight edge of the ruler  
should fit flush against each other all the way across.  
Turn the ruler a full 360 degrees, checking for any  
space between the ruler and the bottom of the pan.  
Use pans that match the diameter of the surface  
unit. Cooking performance will not be as good if the  
cookware is either smaller or larger than the surface unit.  
• Place only dry pans on the  
surface units. Do not place  
lids on the surface units,  
particularly wet lids.  
• Do not use woks that have  
support rings. This type  
of wok will not heat on  
glass cooktops.  
• Some special cooking procedures require specific  
cookware such as pressure cookers, deep fat fryers,  
etc. All cookware must have flat bottoms and be the  
correct size.  
• We recommend that you use  
only a flat-bottomed wok.  
They are available at your  
local retail store. The bottom of the wok should  
have the same diameter as the surface unit to insure  
proper contact.  
SPECIAL CAUTIONS FOR GLASS COOKTOPS  
• Never cook  
directly on the  
glass. Always use  
cookware.  
• Do not use the  
• Don’t store heavy  
items above the  
cooktop. If they  
drop onto the  
SURFACE  
COOKING  
CUTTING  
DROPPING  
surface as a  
cutting board.  
cooktop, they can  
cause damage.  
• Always place the  
pan in the center  
of the surface unit  
you are cooking on.  
• Do not slide  
cookware  
OFF CENTER  
DRAGGING  
across the  
cooktop  
because it can  
scratch the  
glass—the  
glass is scratch  
resistant, not  
scratch proof.  
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HALOGEN/RADIANT SURFACE CLEANING  
(on some models)  
Glass Cooktop Cleaning  
Cleaning of glass cooktops is different from cleaning a  
standard porcelain finish. To maintain and protect the  
surface of your new glass cooktop follow these basic steps.  
SPECIAL CARE: Sugary spillovers (such as jellies,  
fudge, candy syrups) or melted plastics can cause  
pitting of the surface of your cooktop (not covered by  
the warranty) unless the spill is removed while still  
hot. Special care should be taken when removing  
hot substances. Follow these instructions carefully  
and remove soil while spill is still hot.  
Before you use the cooktop for the first time, clean  
it with cleaning cream. This helps protect the top  
and makes clean-up easier.  
DAILY CLEANING: Use only a recommended  
cleaning cream, such as Cerama Brite or the  
Cooktop Cleaning Creme, on the glass cooktop.  
1. Turn off all surface units affected by the spillover.  
Remove hot pans.  
2. Wearing an oven mitt, hold the  
razor scraper at a 30° angle to the  
cooktop and scrape hot spill to a  
cool area outside the surface unit.  
For normal, light soil:  
1. Rub a few drops (less is better) of the cleaning cream  
onto soiled area using a damp paper towel. Buff with  
a dry paper towel until all soil and cream are removed.  
Frequent cleaning leaves a protective coating which  
is essential in preventing scratches and abrasions.  
3. With the spill in a cool area, use a dry paper towel to  
remove any excess. Any spillover remaining should  
be left until the surface of the cooktop has cooled.  
Do not continue to use the soiled surface unit until all  
of the spillover has been removed. Follow the steps  
under Heavy Soil to continue the cleaning process.  
2. Clean the surface with the cleaning cream after  
each use.  
For heavy, burned on soil:  
1. Apply a few drops of the cleaning cream to the  
(cool) soiled area.  
COOKTOP SEAL:  
To clean the cooktop seal, let a  
wet cloth rest on it for a few minutes, then wipe clean.  
Use a mild detergent if needed. Do not use a knife or any  
sharp object on the seal because it will cut or damage it.  
2. Using a damp paper towel, rub the cream into the  
burned on area. As with any burned on spill, this  
may require some effort.  
GENERAL INFORMATION: As the cleaning  
cream cleans, it leaves a protective coating on the  
cooktop surface. This coating helps to prevent build-  
up of mineral deposits (water spots) and will make  
future cleaning easier. Dishwashing detergents remove  
this protective coating and therefore make the cooktop  
more susceptible to staining.  
3. Carefully scrape soil with razor scraper. Hold  
scraper at a 30° angle against the glass cooktop.  
4. If any soil remains, repeat the steps listed above. For  
additional protection, after all soil has been removed,  
polish the entire surface with the cleaning cream.  
5. Buff with a dry paper towel.  
To conveniently order more cream and/or scrapers  
for cleaning your glass cooktop, please call our toll  
free number:  
NOTE:  
• Using a razor scraper will not damage the surface  
if the 30° angle is maintained.  
National Parts Center  
800-626-2002  
• Be sure to use a new, sharp razor scraper. Do not use  
a dull or nicked blade.  
Cleaner  
# WX10X300  
# WX5X1614  
# WB64X5027  
Scraper  
Store the razor scraper out of reach of children.  
Cream and scraper kit  
PRECAUTIONS  
• If you slide aluminum or copper cookware across  
the surface of your cooktop, they may leave metal  
markings which appear as scratches. If this should  
happen, use the razor scraper and cleaning cream to  
remove these markings. Failure to remove these  
residues immediately may leave permanent marks.  
• If pots with a thin overlay of aluminum, copper or  
enamel are allowed to boil dry, the overlay may bond  
with the glass cooktop and leave a black discoloration.  
This should be removed immediately before heating  
again or the discoloration may be permanent.  
Most cleaners contain ammonia, chemicals and abrasives  
which can damage the surface of your cooktop. Use only  
the recommended cleaning cream for proper cleaning  
and protection of your glass cooktop.  
• Water stains (mineral deposits) are removable using  
the cleaning cream or full strength white vinegar.  
• Use of window cleaner may leave an iridescent film  
on the cooktop. The cleaning cream will remove this  
discoloration.  
Read and follow all instructions and warnings  
on the cleaning cream labels.  
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FEATURES OF YOUR OVEN CONTROL  
1
2
3
4
5
6
7
8
9
OVEN  
TIMER  
P
R
B
HR  
CONV.  
BAKE  
COOK  
TIMER  
BAKE  
PROBE  
CONV BROIL PRE-  
DELAY TIMED BAKE  
CLEAN LOCK ON  
TIME  
ON/OFF  
CLEAN COOK  
STOP ON TIMER  
+
HI  
CONV.  
ROAST  
AUTO SELF  
CLEAN  
CLEAR  
OFF  
STOP  
CLOCK  
BROIL  
TIME  
+
LO  
10  
11  
12  
13  
14  
15  
16  
17  
1. BAKE. Press this pad to select the bake function.  
10. BROIL. Press this pad to select the broil function.  
2. CONV. BAKE. Press this pad to select baking with  
11. CONV. ROAST. Press this pad to select roasting  
convection.  
with convection.  
3. PROBE. Press this pad when using the probe to  
12. AUTO SELF CLEAN. Press this pad to select  
the self-cleaning function. See the Operating the  
Self-Cleaning Oven section.  
cook food.  
4. PROGRAM STATUS. Words light up in the  
display to indicate what is in time display.  
13. INCREASE (+). Short taps to this pad increase  
the time or temperature by small amounts. Press  
and hold the pad to increase the time or  
temperature by larger amounts.  
Programmed information can be displayed at any  
time by pressing the pad of the operation you want  
to see. For example, you can display the current  
time of day while the timer is counting down by  
pressing the CLOCK pad.  
14. DECREASE (–). Short taps to this pad decrease  
the time or temperature by small amounts. Press  
and hold the pad to decrease the time or  
temperature by larger amounts.  
5. TIME DISPLAY. Shows the time of day, the times  
set for the timer or automatic oven operation.  
15. CLEAR/OFF. Press this pad to cancel all oven  
6. OVEN OR PROBE TEMPERATURE AND  
BROIL DISPLAY. Shows the oven temperature,  
probe temperature or broil setting.  
operations except Clock and Timer.  
16. STOP TIME. Use this pad along with the COOK  
TIME or AUTO SELF CLEAN pad to set the oven  
to start and stop automatically at a time you select.  
7. FUNCTION INDICATORS. Words light up  
to show whether the oven is in the bake, broil,  
convection bake, self-clean mode or set mode  
or if the probe is selected.  
17. CLOCK. To set the clock, first press the CLOCK  
pad. Then press the + or – pad to set the time of  
day. Press the CLOCK pad to start.  
8. COOK TIME. Use this pad for Timed Baking,  
Timed Convection Baking and Timed Convection  
Roasting operations.  
If “F–and a number” flash in the display and  
the oven control signals, this indicates function  
error code. If function error code appears during  
the self-cleaning function, check the oven door  
latch—the latch handle may have been moved,  
even if only slightly, from the latched position.  
Make sure handle is to the right as far as it will go.  
Press the CLEAR/OFF pad. Allow the oven to  
cool for one hour. If function error code repeats,  
disconnect power to the range and call for service.  
9. TIMER ON/OFF. Press this pad to select the  
timer function. The timer does not control oven  
operations. The timer can time up to 9 hours and  
55 minutes.  
To set the timer, first press the TIMER ON/OFF  
pad. Then press the + or – pad to change the time.  
To cancel the timer, press and hold the TIMER  
ON/OFF pad until the word “TIMER” disappears  
from the display.  
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OVEN CONTROL, CLOCK AND TIMER  
Clock  
To Set the Clock  
The clock must be set for the  
automatic oven timing functions to  
work properly. The time of day  
cannot be changed during a Timed  
Baking or CLEAN cycle.  
1. Press the CLOCK pad.  
CLOCK  
+
2. Press the + or – pad to set the  
time of day.  
3. Press the CLOCK pad to start.  
Timer  
To Set the Timer  
The timer is a minute timer; it does  
not control oven operations. The  
maximum setting on the timer is  
9 hours and 55 minutes.  
1. Press the TIMER  
The timer will start automatically  
within a few seconds of releasing  
the + or – pad.  
TIMER  
ON/OFF pad.  
ON/OFF  
The timer, as you are setting it,  
will display hours and minutes.  
“HR” will be in the display.  
2. Press the + or – pad to set the  
amount of time on the timer.  
During the countdown, when the  
timer reaches the last minute, the  
display will change to seconds  
only and a single beep will sound.  
To Reset the Timer  
To Cancel the Timer  
If both “SET” and “TIMER” are displayed, press the  
+ or – pad until desired time is reached.  
Press and hold the TIMER ON/OFF pad until the  
word “TIMER” disappears from the display.  
If only “TIMER” is displayed, press the TIMER  
ON/OFF pad first, then follow the instructions above  
to set the timer.  
End of Cycle Tones  
Power Outage  
The end of cycle tone is a series of 3 beeps followed  
by 1 beep every 6 seconds. If you would like to  
remove the signal that beeps every 6 seconds, press  
and hold the CLEAR/OFF pad for 10 seconds.  
After a power outage, when power is restored, the  
display will flash and time shown will no longer be  
correct—for example, after a 5-minute power  
interruption the clock will be 5 minutes slow.  
To return the signal that beeps every 6 seconds, press  
and hold the CLEAR/OFF pad for 10 seconds.  
All other functions that were in operation when the  
power went out will have to be programmed again.  
Display Messages  
Programmed information can be  
displayed at any time by pressing  
the pad of the operation you want  
to see. For example, you can  
display the current time of day  
while the timer is counting down  
by pressing the CLOCK pad. Press  
the TIMER ON/OFF pad to return  
to the timer display.  
To check the start time for Delayed  
Bake or Self-Clean, press and hold  
If “door” appears in the display,  
LOCK flashes, and the oven  
control signals you set the self-  
clean cycle and did not shut the  
oven door.  
the COOK TIME or AUTO SELF  
CLEAN pad for 3 seconds. The  
display will show the bake or clean  
start time for as long as you press  
the pad. When you release the pad,  
the display will return to the time  
of day.  
(continued next page)  
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OVEN CONTROL, CLOCK AND TIMER  
(continued)  
INCREASE (+) and DECREASE (–) Pad Speed  
You can change the speed of the + and – pads.  
While the oven is off and the time of day shows in  
the display, press and hold the + and – pads and the  
TIMER ON/OFF pad at the same time for about  
2 or 3 seconds.  
+
A number from 1 to 5 will replace “0:00” in the  
display. The slowest is 1 and the fastest is 5. Use  
the + or – pad to change the number, then press the  
CLEAR/OFF pad to return to the time of day display.  
Child Lockout Feature  
Your range has a special feature that allows you to  
lock the oven control preventing children from  
turning on the oven accidentally or without your  
permission.  
To lock the oven control, press and hold the + and –  
pad and the STOP TIME pad at the same time for two  
seconds. The word “OFF” will appear and then  
disappear in the display and the oven control will  
be locked. During lockout, the word “OFF” will  
appear momentarily each time a cooking function  
pad is pressed.  
To unlock the oven control, repeat the above  
procedure. The word “OFF” will appear in the  
display and then disappear after two seconds.  
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USING YOUR OVEN  
Before Using Your Oven  
1. Look at the controls. Be sure you understand how to set them properly.  
Read over the directions for the Oven Controls so you understand how  
to use them.  
2. Check the oven interior. Look at the shelves. Take a practice run at  
removing and replacing them properly, to give sure, 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 first  
weeks of using your new range.  
Oven Light  
OVEN  
LIGHT  
The light comes on automatically when the oven  
door is opened.  
Use the switch to turn the light on and off when the  
door is closed.  
Offset Shelf  
To remove  
the shelf, pull  
it forward to the  
stop-locks and  
lift the front of  
the shelf.  
The offset shelf provides more cooking space  
between itself and the shelf below it. This allows  
more flexibility when placing foods in the oven.  
See the Multi-Shelf Baking section.  
To replace  
the shelf, tilt the  
shelf up at the  
The offset shelf can be placed at any shelf  
position but be very careful if using it in the top  
position. Most foods will be too close to the broil  
unit in this position.  
front and slide the  
curved extension  
of the shelf under  
the stop-locks on  
the shelf support.  
Then slide the  
shelf all the way  
into the oven.  
(continued next page)  
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USING YOUR OVEN  
(continued)  
Oven Shelves  
Bump  
The shelves are designed with stop-locks so that  
when placed correctly on the shelf supports, 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 bump on the shelf support. Place the cookware  
on the shelf, then slide the shelf back into the oven.  
This will eliminate reaching into the hot oven.  
To remove a shelf from the oven, pull it toward you,  
tilt the front end upward and pull it out.  
To replace, place the shelf on the shelf support with  
the stop-locks (curved extension of the shelf) facing  
up toward the rear of the oven. Tilt 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.  
Shelf Positions  
The oven has four shelf supports as identified in this  
illustration as A (bottom), B, C and D (top).  
Shelf positions for cooking are suggested in the  
Baking, Roasting and Broiling sections.  
D
C
B
A
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CONVECTION COOKING  
What is Convection?  
In a convection  
oven, a fan  
You can use your favorite recipes in the convection  
oven. Recipe conversion is as easy as 1, 2, 3.  
circulates hot air  
over, under and  
around the food.  
1. When roasting, reduce normal roasting time by 25%.  
2. When baking, reduce baking temperature by 25°F.  
This circulating hot  
air is evenly  
3. No need to preheat when cooking longer than  
15 minutes.  
distributed  
CAUTION: The convection oven fan shuts off  
when the oven door is opened. DO NOT leave the  
door open for long periods of time while using  
convection cooking or you may shorten the life of  
the convection heating element.  
throughout the oven  
cavity. As a result,  
foods are evenly  
cooked and browned— often in less time with  
convection heat.  
When should you use Convection Bake or Convection Roast?  
To help you understand the difference between  
convection bake and roast and traditional bake and  
roast, here are some general guidelines.  
In convection roast, heat comes from the top  
heating element. The convection fan circulates the  
heated air evenly over and around the food. Meat  
and poultry are browned on all sides as if they were  
cooked on a rotisserie. Using the roasting rack  
In convection bake, heat comes from the heating  
element in the rear of the oven. The convection fan  
circulates the heated air evenly, over and around the  
food. Preheating is not necessary with foods having  
a bake time of over 15 minutes.  
provided, heated air will be circulated over, under and  
around the food being roasted. The heated air seals in  
juices quickly for a moist and tender product while, at  
the same time, creating a rich golden brown exterior.  
In regular baking, the bottom heating element heats  
the air in the oven which then cooks the food.  
Convection Roast  
• Large tender cuts of meat, uncovered.  
• Roasting pans with low sides to allow air movement  
around food.  
Convection Bake  
• Ideal for evenly browned baked foods cooked  
on all 3 shelves.  
Regular Roast  
• Less tender cuts of meat because these need to cook  
a long time in liquid to become tender.  
• Cooking bag  
• Foil tent  
• Covered dish  
• Good for large quantities of baked foods.  
• Good results with cookies, biscuits, muffins,  
brownies, cupcakes, cream puffs, sweet rolls, angel  
food cake and bread.  
Regular Bake  
• Foods such as layer cakes have a more level top  
crust when baked with traditional heat.  
Cookware for Convection Cooking  
Before using your convection oven, check to see  
if your cookware leaves room for air circulation in  
the oven. If you are baking with several pans, leave  
space between them. Also, be sure the pans do not  
touch each other or the walls of the oven.  
Paper and Plastic  
Heat-resistant paper and plastic containers that are  
recommended for use in regular ovens can be used in  
convection ovens. Plastic cookware that is heat-  
resistant to temperatures of 400°F. can also be used.  
Metal and Glass  
When baking cookies, you will get the best results  
if you use a flat cookie sheet instead of a pan with  
low sides.  
Any type of cookware will work in your convection  
oven. However, metal pans heat the fastest and are  
recommended for convection baking.  
For recipes like oven-baked chicken, you should  
use a pan with low sides. Hot air cannot circulate well  
around food in a pan with high sides.  
• Darkened or matte-finished pans will bake faster  
than shiny pans.  
• Glass or ceramic pans cook more slowly.  
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CONVECTION BAKING  
Adapting Recipes For Convection Baking  
As a general rule, reduce the temperature by 25°F.  
for convection baking. For more specific instructions,  
follow the guidelines in the Convection Cookbook.  
Use pan size recommended in the recipe.  
Some package instructions for frozen casseroles or  
main dishes have been developed using commercial  
convection ovens. For best results in this oven,  
preheat the oven and use the temperature on the  
package.  
Preheating is not necessary with foods having a bake  
time of over 15 minutes.  
Check foods for doneness at the minimum  
suggested cooking time.  
For more information on adapting recipes, see the  
Convection Cookbook.  
Multi-Shelf Baking  
Because heated air is circulated evenly throughout  
the oven, foods can be baked with excellent results  
on 2 or 3 shelves at a time. Multi-shelf baking may  
increase cook times slightly for some foods but the  
overall result is time saved. Cookies, muffins,  
biscuits, and other quickbreads give very good results  
with multi-shelf baking.  
D
B
When baking on 3 shelves, divide the oven into  
thirds by placing the offset shelf in the second (B)  
shelf position and the straight shelves in first (A) and  
fourth (D) shelf position.  
A
Offset shelf  
For 2-shelf baking, place the straight shelves in the  
A and C positions.  
NOTE: When convection baking with only 1 shelf,  
follow the shelf positions recommended in the Oven  
Shelves section of the Regular Baking section.  
How to Set Your Oven for Convection Baking  
Do not lock the oven door with the latch  
during convection baking. The latch is used for  
self-cleaning only.  
3. Press the CLEAR/OFF pad when baking  
is finished.  
CLEAR  
OFF  
To avoid possible burns, place the shelves in the  
NOTE: You will hear a fan while cooking with this  
feature. The fan will stop when the door is opened but  
the heat will not turn off.  
correct position before you turn the oven on.  
1. Press the CONV. BAKE pad.  
CONV.  
BAKE  
To change the oven temperature during  
the Convection Bake cycle, press the CONV.  
BAKE pad and then the + or – pad to get the new  
temperature.  
2. Press the + or – pad. The last oven set temperature  
appears in the display. Continue pressing until the  
desired temperature is displayed.  
When the oven starts to heat, the word “ON” and  
the changing temperature, starting at 100°F., will be  
displayed. When the oven reaches the temperature  
you set, a tone will sound.  
24  
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TIMED CONVECTION BAKING  
How to Convection Time Bake  
Do not lock the oven door with the latch during  
timed convection baking. The latch is used for self-  
cleaning only.  
To set the clock, first press the CLOCK  
pad. Press the + or – pad until correct time  
of day is displayed. Press the CLOCK pad  
to start.  
CLOCK  
Your oven can be set to turn on and off automatically.  
NOTE: Before beginning, make sure the oven clock  
shows the correct time of day.  
How to Set Immediate Start and Automatic Stop Convection Bake  
To avoid possible burns, place the oven shelves in  
5. At the end of Timed Convection Bake  
the correct position before you turn the oven on.  
the display will show “0HR:00 COOK  
TIME” and the oven will turn off. The  
end of cycle tone will sound. Press the  
CLEAR/OFF pad to clear the display  
if necessary.  
CLEAR  
OFF  
The oven will turn on immediately and cook for a  
specific length of time. At the end of Cook Time,  
the oven will turn off automatically.  
1. Press the CONV. BAKE pad.  
6. Remove the food from the oven. Remember, foods  
that are left in the oven continue cooking after the  
controls are off.  
CONV.  
BAKE  
2. Press the + or – pad until the  
NOTE:  
desired temperature is  
displayed.  
You will hear a fan while cooking with this feature.  
The fan will stop when the door is opened but the  
heat will not turn off.  
+
3. Press the COOK TIME pad.  
COOK  
• Foods that spoil easily such as milk, eggs, fish,  
stuffings, poultry and pork should not be allowed to  
sit for more than one hour before or after cooking.  
Room temperature promotes the growth of harmful  
bacteria. Be sure that oven light is off because heat  
from the bulb will speed harmful bacteria growth.  
TIME  
4. Press the + pad until the desired length  
of baking time appears in the display.  
+
The minimum Cook Time you can set is  
10 minutes.  
(continued next page)  
The words “TIMED CONV BAKE ” and “COOK  
TIME” will be displayed along with the oven  
temperature that you set and the cook time that you  
entered. When the oven starts to heat, the word  
“ON” and the changing temperature, starting at  
100°F., will be displayed. When the oven reaches  
the temperature you set, a tone will sound. The  
oven will continue to cook for the programmed  
amount of time, then shut off automatically.  
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How to Set Delay Start and Automatic Stop Convection Bake  
5. Press the STOP TIME pad. The display  
Quick Reminder  
STOP  
prompts you to set the Stop Time you  
want. It also shows the earliest Stop  
Time you can set. In this example,  
“5:00” and “COOK STOP TIME”  
appear in the display.  
TIME  
1. Press the CONV. BAKE pad.  
2. Press the + or – pad to select the oven  
temperature.  
3. Press the COOK TIME pad.  
The control automatically sets the Stop Time by  
adding the Cook Time to the time of day. In this  
example, the time of day is 2:00 and the Cook  
Time is 3 hours. Adding 3 hours to the time of day  
equals 5:00.  
4. Press the + or – pad to set the length of  
Cooking Time.  
5. Press the STOP TIME pad.  
6. Press the + or – pad until the desired Stop  
6. Change the Stop Time from 5:00 to  
Time appears in the display.  
7:00 by pressing the + pad until “7:00”  
+
appears in the display. The words  
To avoid possible burns, place the shelves in the  
correct position before you program the oven.  
“DELAY TIMED CONV BAKE” and  
“STOP TIME” appear in the display.  
You can set the oven control to delay-start the oven,  
cook for a specific length of time and then turn off  
automatically.  
At 4:00, the oven will turn on automatically.  
When the oven starts to heat, the word “ON” and  
the changing oven temperature, starting at 100°F.,  
will be displayed. The oven will continue to cook  
for the programmed 3 hours and shut off  
automatically at 7:00.  
For example: Let’s say it’s 2:00 and dinner time is  
shortly after 7:00. The recipe suggests 3 hours baking  
time at 325°F. Here’s how:  
1. Press the CONV. BAKE pad.  
7. At the end of Timed Convection Bake, the display  
will show “0HR:00, COOK TIME” and the oven  
will turn off. The end of cycle tone will sound.  
CONV.  
BAKE  
8. Press the CLEAR/OFF pad to clear the  
2. Press the + or – pad until  
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.  
CLEAR  
OFF  
“325°” is displayed.  
+
3. Press the COOK TIME pad.  
COOK  
NOTE:  
TIME  
You will hear a fan while cooking with this feature.  
The fan will stop when the door is opened but the  
heat will not turn off.  
4. Press the + pad until “3HR:00” appears in  
the display. A Cook Time of 3 hours now  
+
appears in the display.  
• Foods that spoil easily such as milk, eggs, fish,  
stuffings, poultry and pork should not be allowed to  
sit for more than one hour before or after cooking.  
Room temperature promotes the growth of harmful  
bacteria. Be sure that the oven light is off because heat  
from the bulb will speed harmful bacteria growth.  
26  
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CONVECTION ROASTING  
Meats cooked in a convection oven are dark brown  
The special roasting rack and pan allow heated air  
to circulate over and under the meat. This allows the  
meat to brown on all sides.  
on the outside and tender and juicy on the inside. In  
most cases, cooking time will be less when using the  
Convection Roast feature. Sometimes cooking time is  
reduced by 10 minutes per hour.  
To make sure the meat is cooked the way you want it,  
we recommend using the temperature probe provided  
with the oven.  
Adapting Recipes for Convection Roasting  
Use the temperature recommended in the  
Convection Roasting Guide.  
Use the special roasting rack with the broiler  
pan and grid.  
Preheating is not necessary.  
For more information on adapting recipes,  
see the Convection Cookbook.  
Check foods for doneness at the minimum  
suggested time.  
Convection Roasting Rack  
Roasting rack  
Roasts or poultry should be cooked on the lowest  
shelf position (A) on a shelf.  
When you are convection roasting you will use the  
broiler pan and grid and the special roasting rack.  
The pan is used to catch grease spills and the grid  
is used to prevent grease spatters. The rack holds  
the meat.  
Post  
Grid  
This rack allows the heated air to circulate under  
the meat and increase browning on the underside  
of the meat or poultry.  
1. Place the shelf in the lowest shelf position (A).  
2. Place the grid on the broiler pan and put the  
roasting rack over them making sure the posts on  
the roasting rack fit into the holes in the broiler pan.  
3. Place the meat on the special roasting rack.  
See the Regular Roasting with the Probe section to  
insert the probe correctly.  
Broiler pan  
(continued next page)  
NOTE: It is important that the broiler pan and grid  
be used with the roasting rack for best convection  
roasting results.  
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CONVECTION ROASTING  
(continued)  
How to Set Your Oven for Convection Roasting When Using the Temperature Probe  
7. When internal temperature of meat  
reaches the number you have set, the  
probe and the oven turn off and the oven  
control signals. To stop the signal, press  
the CLEAR/OFF pad. Use hot pads to  
remove the probe from the food. Do not  
use tongs to pull on it—they might  
damage it.  
NOTE: For best results when roasting large turkeys  
and roasts, we recommend using the probe included  
in the convection oven. For the correct placement  
of the probe, see the description in the Regular  
Roasting section.  
CLEAR  
OFF  
Do not lock the oven door with the latch during  
convection roasting. The latch is used for self-  
cleaning only.  
CAUTION: To prevent possible burns, do not  
unplug the probe from the oven outlet until the oven  
has cooled. Do not store the probe in the oven.  
The display will flash “PROBE” and the  
oven control will signal if the probe is inserted  
into the outlet, but the oven is not programmed  
for the probe.  
NOTE:  
• If the probe is removed from the food before the  
final temperature is reached, a tone will sound and  
the display will flash until the probe is removed  
from the oven.  
1. Place the shelf in the  
lowest position (A).  
Insert the probe into  
the meat.  
You will hear a fan while cooking with this feature.  
The fan will stop when the door is opened but the  
heat will not turn off.  
2. Plug the probe into  
the outlet on the  
oven wall. Make  
sure it is pushed all  
the way in. Close the  
oven door.  
You can use the timer even though you cannot use  
timed oven operations.  
3. Press the PROBE pad.  
To change the oven temperature during the  
Convection Roast cycle, press the CONV. ROAST  
pad and then press the + or – pad to get the new  
desired temperature.  
PROBE  
4. Press the + or – pad until the desired internal  
probe temperature is displayed.  
5. Press the CONV. ROAST pad.  
CONV.  
ROAST  
6. Press the + or – pad. The last oven set temperature  
appears in the display. Continue pressing until the  
desired oven temperature is displayed.  
When the oven starts to heat, the words “CONV  
ON” and the roasting temperature you set will be in  
the display.  
After a few seconds, the words ”LO PROBE” will  
replace the roasting temperature in the display.  
After the internal temperature of the meat reaches  
100°F., the changing internal temperature will be  
shown in the display.  
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CONVECTION ROASTING GUIDE  
Meats  
Beef  
Minutes/Lb. Oven Temperature (°F.) Internal Temperature (°F.)  
Rib, Boneless Rib,  
Rare  
20–24  
24–28  
28–32  
10–14  
14–18  
35–45  
325°  
325°  
325°  
325°  
325°  
300°  
140°†  
160°  
170°  
140°†  
160°  
170°  
Top Sirloin (3 to 5 lbs.) Medium  
Well  
Rare  
Medium  
Beef Tenderloin  
1
2
Pot Roast (2 ⁄ to 3 lbs.) Chuck, Rump  
Pork  
Bone-in, Boneless (3 to 5 lbs.)  
23–27  
325°  
325°  
325°  
325°  
170°  
170°  
170°  
170°  
Chops  
2 chops  
4 chops  
6 chops  
30–35 total  
35–40 total  
40–45 total  
(1/2 to 1-inch thick)  
Ham  
Canned, Butt, Shank (3 to 5 lbs. fully cooked)  
14–18  
325°  
140°  
Lamb  
Bone-in, Boneless  
(3 to 5 lbs.)  
Medium  
Well  
17–20  
20–24  
325°  
325°  
160°  
170°  
Seafood  
Poultry  
Fish, whole (3 to 5 lbs.)  
30–40 total  
20–25 total  
400°  
350°  
Lobster Tails (6 to 8 oz. each)  
Whole Chicken  
24–26  
350°  
180°–185°  
1
1
2
2
(2 ⁄ to 3 ⁄ lbs.)  
1
2
Cornish Hens  
Unstuffed (1 to 1 ⁄ lbs.)  
Stuffed (1 to 1 ⁄ lbs.)  
50–55 total  
55–60 total  
24–26  
8–11  
7–10  
16–19  
350°  
350°  
325°  
325°  
325°  
325°  
180°–185°  
180°–185°  
180°–185°  
180°–185°  
180°–185°  
170°  
1
2
Duckling (4 to 5 lbs.)  
Turkey, whole*  
Unstuffed (10 to 16 lbs.)  
Unstuffed (18 to 24 lbs.)  
Turkey Breast (4 to 6 lbs.)  
*Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent over  
browning and drying of skin.  
†The 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 Kitchen Guide. USDA Rev. June 1985.)  
REGULAR BAKING  
Do not lock the oven door with the latch  
during regular baking. The latch is used for  
self-cleaning only.  
If you think an adjustment is necessary, see the Adjust  
the Oven Thermostat section. It gives easy Do It  
Yourself instructions on how to adjust the thermostat.  
Your oven temperature is controlled very accurately  
using an oven control system. We recommend that  
you operate the oven for a number of weeks to  
become familiar with your new oven’s performance.  
NOTE: When the oven is hot, the top and outside  
surfaces of the range get hot too.  
How to Set Your Oven for Baking  
To avoid possible burns, place the shelves in the  
3. Press the CLEAR/OFF pad when baking  
correct position before you turn the oven on.  
is finished and then remove the food from  
the oven.  
CLEAR  
OFF  
1. Press the BAKE pad.  
BAKE  
To change the oven temperature during the  
BAKE cycle, press the BAKE pad and then  
the + or – pad to get the new temperature.  
2. Press the + or – pad. The last oven set temperature  
appears in the display. Continue pressing until the  
desired temperature is displayed.  
When the oven starts to heat, the word “ON” and  
the changing temperature, starting at 100°F., will be  
displayed. When the oven reaches the temperature  
you set, a tone will sound.  
(continued next page)  
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REGULAR BAKING  
(continued)  
Oven Shelves  
Arrange the oven  
shelf or shelves in  
the desired locations  
while the oven is  
cool. The correct  
shelf position  
depends on the kind  
of food and the  
browning desired.  
As a general rule,  
Type of Food  
Shelf Position  
A
Angel food cake  
D
Biscuits or muffins  
B or C  
C
Cookies or cupcakes  
B or C  
B
Brownies  
B or C  
A
Layer cakes  
B or C  
place most foods in the middle of the oven, on either  
shelf position B or C. See the chart for suggested shelf  
positions. B will be used more than C.  
Bundt or pound cakes  
Pies or pie shells  
Frozen pies  
A or B  
B or C  
A (on cookie sheet)  
B or C  
Casseroles  
Roasting  
A or B  
Preheating  
Preheat the oven if the recipe calls for it. Preheat  
means bringing the oven up to the specified  
temperature before putting the food in the oven.  
To preheat, set the oven at the correct temperature—  
selecting a higher temperature does not shorten  
preheat time.  
Preheating is necessary for good results when baking  
cakes, cookies, pastry and breads. For most casseroles  
and roasts, preheating is not necessary. For ovens  
without a preheat indicator light or tone, preheat  
10 minutes. After the oven is preheated, place the  
food in the oven as quickly as possible to prevent  
heat from escaping.  
Baking Pans  
Pan Placement  
Use the proper baking pan. The type of finish on the  
pan determines the amount of browning that will occur.  
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.  
• 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.  
Pans should not touch each other or the walls of the  
1
2
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 need to use two shelves, stagger the pans so  
one is not directly above the other.  
• Glass baking dishes also absorb heat. When baking  
in glass baking dishes, the temperature may need to  
be reduced by 25°F.  
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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  
to produce a browner, crisper crust. Frozen pies in foil  
pans should be placed on an aluminum cookie sheet  
for baking since the shiny foil pan reflects heat away  
from the pie crust; the cookie sheet helps retain it.  
When baking cakes, warped or bent pans will cause  
uneven baking results and poorly shaped products.  
A cake baked in a pan larger than the recipe  
recommends will usually be crisper, thinner and drier  
than it should be. If baked in a pan smaller than  
recommended, it may be undercooked and batter may  
overflow. Check the recipe to make sure the pan size  
used is the one recommended.  
Aluminum Foil  
Never entirely cover a shelf with aluminum foil.  
This will disturb the heat circulation and result in  
poor baking. A smaller sheet of foil may be used  
to catch a spillover by placing it on a lower shelf  
several inches below the food.  
Don’t Peek  
Set the timer for the estimated cooking time and do  
not open the door to look at your food. Most recipes  
provide minimum and maximum baking times such  
as “bake 30-40 minutes.”  
DO NOT open the door to check until the minimum  
time. Take advantage of the “Big View” window to  
monitor cooking progress. Opening the oven door  
frequently during cooking allows heat to escape and  
makes baking times longer. Your baking results may  
also be affected.  
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REGULAR TIMED BAKING  
How to Time Bake  
Do not lock the oven door with the latch during  
regular timed baking. The latch is used for self-  
cleaning only.  
To set the clock, first press the CLOCK  
pad. Press the + or – pad until correct time  
of day is displayed. Press the CLOCK pad  
to start.  
CLOCK  
Your oven can be set to turn on and off automatically.  
NOTE: Before beginning, make sure the oven clock  
shows the correct time of day.  
How to Set Immediate Start and Automatic Stop  
To avoid possible burns, place the shelves in the  
The words “TIMED BAKE” and “COOK TIME”  
will be displayed along with the oven temperature  
that you set and the cook time that you entered.  
When the oven starts to heat, the word “ON” and  
the changing temperature, starting at 100°F., will be  
displayed. When the oven reaches the temperature  
you set, a tone will sound. The oven will continue  
to cook for the programmed amount of time, then  
shut off automatically.  
correct position before you turn the oven on.  
The oven will turn on immediately and cook for a  
selected length of time. At the end of Cook Time the  
oven will turn off automatically.  
1. Press the BAKE pad.  
BAKE  
2. Press the + or – pad  
5. At the end of Timed Bake, the display will show  
“0HR:00 COOK TIME” and the oven will turn off.  
The end of cycle tone will sound.  
until the desired temperature  
+
is displayed.  
6. Press the CLEAR/OFF pad to clear the  
3. Press the COOK TIME pad.  
display if necessary. Remove the food  
from the oven. Remember, foods that are  
left in the oven continue cooking after the  
controls are off.  
CLEAR  
OFF  
COOK  
TIME  
4. Press the + or – pad until the  
desired length of baking time  
is displayed.  
NOTE: Foods that spoil easily such as milk, eggs,  
fish, stuffings, poultry and pork should not be allowed  
to sit for more than one hour before or after cooking.  
Room temperature promotes the growth of harmful  
bacteria. Be sure that oven light is off because heat  
from the bulb will speed harmful bacteria growth.  
+
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How to Set Delay Start and Automatic Stop  
5. Press the STOP TIME pad. The display prompts you  
to set the Stop Time you want. It also shows the  
earliest Stop Time you can set. In this example,  
“5:00” and “STOP TIME” appear in the display. The  
control automatically sets Stop Time by adding the  
Cook Time to the time of day. In this example, the  
time of day is 2:00 and the Cook Time is 3 hours.  
Adding 3 hours to the time of day equals 5:00.  
Quick Reminder:  
1. Press the BAKE pad.  
2. Press the + or – pad to select the oven  
temperature.  
3. Press the COOK TIME pad.  
4. Press the + or – pad to set the length of  
Cooking Time.  
6. Change the Stop Time from 5:00 to 7:00 by  
pressing the + pad until “7:00” and Stop Time  
appear in the display. The words “DELAY TIMED  
BAKE” appear in the display. At 4:00, the oven  
will turn on automatically. When the oven starts to  
heat, the word “ON” and the changing temperature,  
starting at 100°F., will be displayed. The oven will  
cook for the programmed 3 hours and shut off  
automatically at 7:00.  
7. At the end of Timed Baking, the display will show  
“0HR:00 COOK TIME” and the oven will turn off.  
The end of cycle tone will sound.  
8. Press the CLEAR/OFF pad to 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.  
5. Press the STOP TIME pad.  
6. Press the + or – pad until the desired  
Stop Time appears in the display.  
To avoid possible burns, place the shelves in the  
correct position before you program the oven.  
You can set the oven control to delay-start the oven,  
cook for a specific length of time and then turn off  
automatically.  
For example: Let’s say it’s 2:00 and dinner time is  
shortly after 7:00. The recipe suggests 3 hours baking  
time at 325°F. Here’s how:  
1. Press the BAKE pad.  
2. Press the + or – pad until “325°” is displayed.  
3. Press the COOK TIME pad.  
NOTE: Foods that spoil easily such as milk, eggs,  
fish, stuffings, poultry and pork should not be allowed  
to sit for more than one hour before or after cooking.  
Room temperature promotes the growth of harmful  
bacteria. Be sure that the oven light is off because heat  
from the bulb will speed harmful bacteria growth.  
4. Press the + pad until “3HR:00” appears in the  
display. A Cook Time of 3 hours now appears in  
the display.  
ADJUST THE OVEN THERMOSTAT—DO IT YOURSELF!  
You may find that your new oven cooks differently  
than the one it replaced. We recommend that you  
use your new oven for a few weeks to become more  
familiar with it, following the times given in your  
recipes as a guide.  
If you think your new oven is too hot or too cold,  
you can adjust the thermostat yourself. If you think  
it is too hot, adjust the thermostat to make it cooler. If  
you think it is too cool, adjust the thermostat to make  
it hotter.  
We do not recommend the use of inexpensive  
thermometers, such as those found in grocery stores,  
to check the temperature setting of your new oven.  
These thermometers may vary 20–40 degrees.  
The thermostat adjustment for Baking does not affect  
Convection Baking or Convection Roasting. To adjust  
these, press the CONV. BAKE or the CONV. ROAST  
pad instead of the BAKE pad when following the  
directions under To Adjust the Thermostat.  
To Adjust the Thermostat:  
1. Press the BAKE pad.  
2. Select an oven temperature between 500°F. and 550°F.  
3. Immediately, before “ON” appears, press and  
hold the BAKE pad for about 4 seconds. The time  
display will change to the oven adjustment display.  
4. The oven temperature can be adjusted up to (+)  
35°F. hotter or (–) 35°F. cooler. Use the + or – pad  
to select the desired change in the display.  
5. When you have made the adjustment, press the  
CLEAR/OFF pad to go back to the time of day  
display. Use your oven as you would normally.  
NOTE: This adjustment will not affect the broiling  
or self-cleaning temperatures. It will be retained in  
memory after a power failure.  
33  
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REGULAR ROASTING  
Do not lock the latch during regular roasting.  
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. Internal temperature will rise about 5° to  
10°F.; to compensate for temperature increase, if  
desired, remove the roast from the oven sooner  
(at 5° to 10°F. less than the temperature in the  
Regular Roasting Guide).  
The latch is used for self-cleaning only.  
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 for Baking or Timed  
Baking. (You may hear a slight clicking sound,  
indicating the oven is working properly.) Timed  
Baking will turn the oven on and off automatically.  
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  
When the oven starts to heat, the word “ON” and  
the changing oven temperature, starting at 100°F.,  
will be displayed. When the oven reaches the  
temperature you set, a tone will sound.  
is necessary.  
2. Check the weight of the meat. Place it, fat-side-up  
(or poultry breast-side-up) on a trivet in a shallow  
pan. The melting fat will baste the meat. Select a  
pan as close to the size of the meat as possible.  
(The broiler pan with grid is a good pan for this.)  
5. Press the CLEAR/OFF pad when roasting  
is finished.  
CLEAR  
OFF  
3. Press the BAKE pad.  
BAKE  
To change the oven temperature during  
roasting, press the BAKE pad and then the + or –  
pad to get the new temperature.  
4. Press the + or – pad. The last  
oven set temperature appears in  
+
the display. Continue pressing  
the pad until the desired  
temperature is displayed.  
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.  
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REGULAR ROASTING WITH THE PROBE  
See the Regular Roasting Guide.  
Correct Placement of the Temperature Probe  
A temperature probe has been provided for use in your  
new oven. This probe is designed to withstand high  
temperatures. Temperature probes provided with other  
products, such as those used for microwave ovens,  
may not be designed to withstand high temperatures.  
Use of probes other than the one provided with this  
product may result in damage to the probe.  
Use the handles of the probe and plug when  
inserting and removing them from the meat and  
wall outlet. Do not use tongs to pull on the cable  
when removing the probe—they might damage it.  
TO AVOID BREAKING THE PROBE, MAKE  
SURE FOOD IS COMPLETELY DEFROSTED  
BEFORE INSERTING.  
Never leave your probe inside the oven during a self-  
cleaning cycle.  
Cable  
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, the oven automatically shuts off.  
Plug  
The temperature probe has a skewer-like probe at  
one end and a plug at the other end that goes into the  
outlet on the oven wall.  
Handles  
(appearance may vary)  
After preparing the meat and placing it on a trivet or  
on the broiler pan grid, follow these directions for  
proper probe placement.  
2. Insert the probe into  
the meat up to the  
point marked off  
with your finger. It  
should not touch the  
bone, fat or gristle.  
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. The point  
should rest in the center  
of the thickest meaty  
part of the roast.  
No more than 2 inches  
of the probe, not  
counting the handle,  
should be left exposed  
outside the meat.  
Ham or Lamb  
Casseroles or Fish  
Poultry  
Insert the probe into the meatiest  
part of the inner thigh from below  
and parallel to the leg of a whole  
turkey.  
For roasts with no bone, insert the  
probe into the meatiest part of the  
roast. For bone-in ham or lamb,  
insert the probe into the center of  
the lowest large muscle or joint.  
Insert the probe into the center of  
dishes such as meat loaf or  
casseroles. When cooking fish,  
insert the probe from just above  
the gill into the meatiest area,  
parallel to the backbone.  
(continued next page)  
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REGULAR ROASTING WITH THE PROBE  
(continued)  
How to Set the Oven When Using the Temperature Probe  
The display will flash “PROBE” and the oven  
control will signal if the probe is inserted into  
the outlet, but the oven is not programmed for  
the probe.  
7. When the internal temperature of meat  
reaches the number you have set, the  
probe and the oven turn off and the  
oven control signals. To stop the signal,  
press the CLEAR/OFF pad. Use hot pads  
to remove the probe from the food. Do  
not use tongs to pull on it–they might  
damage it.  
CLEAR  
OFF  
1. Insert the probe  
into the meat.  
2. Plug the probe into  
the outlet on the  
oven wall. Make  
sure it’s pushed all  
the way in. Close  
the oven door.  
CAUTION: To prevent possible burns, do not  
unplug the probe from the outlet until the oven has  
cooled. Do not store the probe in the oven.  
NOTE:  
• If the probe is removed from the food before the  
final temperature is reached, a tone will sound and  
the display will flash until the probe is removed  
from the oven.  
3. Press the PROBE pad.  
PROBE  
You can use the timer even though you cannot use  
timed oven operations.  
4. Press the + or – pad until the  
desired internal probe  
+
temperature is displayed.  
To change the oven temperature during the  
Roast cycle, press the BAKE pad and then the  
+ or – pad to get the new temperature.  
5. Press the BAKE pad.  
BAKE  
6. Press the + or – pad. The last  
oven set temperature appears in  
+
the display. Continue pressing  
until the desired oven  
temperature is displayed.  
When the oven starts to heat, the words “BAKE  
ON” and the roasting temperature you set will be in  
the display.  
After a few seconds, the words “LO PROBE” will  
replace the roasting temperature in the display.  
After the internal temperature of the meat reaches  
100°F., the changing internal temperature will be  
shown in the display.  
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REGULAR ROASTING  
Questions and Answers  
Q. Is it necessary to check for doneness with a  
meat thermometer?  
Q. Do I need to preheat my oven each time I cook a  
roast or poultry?  
A. Checking the finished internal temperature at the  
completion of cooking time is recommended if you  
did not use the probe while cooking. 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.  
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?  
Q. Why is my roast crumbling when I try to  
carve it?  
A. Sealing the foil will steam the meat. Leaving it  
unsealed allows the air to circulate and brown  
the meat.  
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.  
ROASTING GUIDE  
Frozen Roasts  
Frozen roasts of beef, pork, lamb, etc., can be started  
without thawing, but allow 10 to 25 minutes per  
pound additional time (10 minutes per pound for  
roasts under 5 pounds, more time for larger roasts).  
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.  
Oven  
Approximate Roasting Time  
in Minutes per Pound  
Internal  
Temperature °F.  
Type  
Temperature Doneness  
Meat  
3 to 5 lbs.  
24–33  
35–39  
40–45  
21–25  
25–30  
30–35  
35–45  
35–45  
6 to 8 lbs.  
Tender cuts; rib, high quality  
sirloin tip, rump or top round*  
325°  
325°  
Rare:  
18–22  
22–29  
30–35  
20–23  
24–28  
28–33  
30–40  
30–40  
140°–150°†  
150°–160°  
170°–185°  
140°–150°†  
150°–160°  
170°–185°  
170°–180°  
170°–180°  
115°–120°  
Medium:  
Well Done:  
Rare:  
Lamb leg or bone-in shoulder*  
Medium:  
Well Done:  
Well Done:  
Well Done:  
To Warm:  
Veal shoulder, leg or loin*  
Pork loin, rib or shoulder*  
Ham, precooked  
325°  
325°  
325°  
1720 minutes per pound (any weight)  
Poultry  
Chicken or Duck  
Chicken pieces  
3 to 5 lbs.  
35–40  
Over 5 lbs.  
325°  
350°  
Well Done:  
Well Done:  
30–35  
185°–190°  
185°–190°  
In thigh:  
35–40  
10 to 15 lbs.  
18–25  
Over 15 lbs.  
15–20  
Turkey  
325°  
Well Done:  
185°–190°  
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.  
†The 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 Kitchen Guide. USDA Rev. June 1985.)  
37  
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BROILING  
Do not lock the oven door with the latch during  
Turn the food only  
broiling. The latch is used for self-cleaning only.  
once during broiling.  
Time the foods for the  
first side according to the  
Broiling Guide.  
Broiling is cooking food by intense radiant heat  
from the upper broil element in the oven. Most  
fish and tender cuts of meat can be broiled. Follow  
these directions to keep spattering and smoking to  
a minimum.  
Turn the food, then use  
the times given for the  
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.  
5. Press the BROIL pad.  
6. Press the + pad for HI broil or  
press the – pad for LO broil.  
To change from HI Broil to LO  
Broil, press the – pad once.  
+
2. Place the meat on the broiler grid in the broiler pan.  
Always use the grid so the fat drips into the broiler  
pan; otherwise the juices may become hot enough  
to catch on fire.  
7. When broiling is finished press the  
CLEAR/OFF pad. Serve the food  
immediately, and leave the pan outside  
the oven to cool during the meal for  
easiest cleaning.  
CLEAR  
OFF  
3. Position a flat shelf on the recommended shelf  
position as suggested in the Broiling Guide.  
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.  
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Use of Aluminum Foil  
You can use aluminum foil to line your broiler pan  
and broiler grid. However, you must mold the foil  
tightly to the grid and cut slits in it just like the grid.  
Without the slits, the foil will prevent 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 and Answers  
Q. When broiling, is it necessary to always use a  
grid in the pan?  
Q. Why are my meats not turning out as brown  
as they should?  
A. Yes. Using the grid 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  
grid and stay cooler, thus preventing excessive  
spatter and smoking.  
A. In some areas, the power (voltage) to the range  
may be low. In these cases, preheat the broil  
element for 10 minutes before placing broiler pan  
with food in oven. Check to see if you are using  
the recommended shelf position. Broil for longest  
period of time indicated in the Broiling Guide.  
Turn the food only once during broiling.  
Q. Do I need to grease my broiler grid to prevent  
meat from sticking?  
Q. Should I salt the meat before broiling?  
A. No. The broiler grid is designed to reflect broiler  
heat, thus keeping the surface cool enough to  
prevent meat from sticking to the surface.  
However, spraying the broiler grid lightly with a  
vegetable cooking spray before cooking will make  
clean-up easier.  
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 also  
allows juices to escape. When broiling poultry or  
fish, brush each side often with butter.  
(continued next page)  
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BROILING GUIDE  
• Always use a broiler pan and rack. They are  
designed to minimize smoking and spattering by  
trapping juices in the shielded lower part of the pan.  
• When arranging food on the pan, do not let fatty  
edges hang over the sides because the dripping fat  
will soil the oven.  
• The oven door should be open to the broil  
stop position.  
• Frozen steaks can be broiled by positioning the oven  
shelf at next lowest shelf position and increasing  
1
2
cooking time given in this guide 1 ⁄ times per side.  
• If desired, marinate meats or chicken before  
broiling, or brush with barbecue sauce last 5 to  
10 minutes only.  
• Use LO Broil to cook foods such as poultry or thick  
pork chops thoroughly without over-browning them.  
Quantity and/or  
Thickness  
1/2 lb. (about 8  
thin slices)  
Shelf  
First Side  
Second Side  
Food  
Bacon  
Position Time, Minutes Time, Minutes Comments  
1
1
2
2
C
4 ⁄  
4 ⁄  
Arrange in single layer.  
Ground Beef  
Well Done  
1 lb. (4 patties)  
1/2 to 3/4 inch thick  
Space evenly.  
Up to 8 patties take about same time.  
C
10  
7
Beef Steaks  
Rare  
Medium  
Well Done  
Rare  
Medium  
Well Done  
1 inch thick  
C
C
C
C
C
C
6
8
5
6
Steaks less than 1 inch thick cook  
through before browning. Pan frying  
is recommended.  
1
2
(1 to 1 ⁄ lbs.)  
12  
11  
1
2
1 ⁄ inch thick  
10  
15  
25  
7–8  
14–16  
20–25  
Slash fat.  
1
2
(2 to 2 ⁄ lbs.)  
Chicken  
1 whole  
A
35  
10–15  
Reduce time about 5 to 10 minutes  
per side for cut-up chicken. Brush  
each side with melted butter. Broil  
skin-side-down first.  
1
2
(2 to 2 ⁄ lbs.),  
split lengthwise  
Bakery Products  
Bread (Toast) or  
Toaster Pastries  
English Muffins  
1
2
2 to 4 slices  
1 pkg. (2)  
2 (split)  
C or D  
1 ⁄ –2  
1/2  
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.  
C or D  
B
3–4  
13–16  
Lobster Tails  
2–4  
Do not  
turn over.  
(6 to 8 oz. each)  
Fish  
1-lb. fillets 1/4 to  
1/2 inch thick  
C
5
5
Handle and turn very carefully. Brush  
with lemon butter before and during  
cooking, if desired. Preheat broiler to  
increase browning.  
Ham Slices  
(precooked)  
1 inch thick  
B
8
8
Increase time 5 to 10 minutes per side  
1
2
for 1 ⁄ inch thick or home cured ham.  
Pork Chops  
Well Done  
2 (1/2 inch thick)  
2 (1 inch thick),  
about 1 lb.  
C
B
10  
13  
10  
13  
Slash fat.  
Lamb Chops  
Medium  
2 (1 inch thick),  
C
C
C
B
10  
12  
14  
17  
9
Slash fat.  
Well Done  
about 10 to 12 oz.  
10  
1
2
Medium  
Well Done  
2 (1 ⁄ inch thick),  
12  
12–14  
about 1 lb.  
Wieners and  
similar precooked  
sausages,  
1-lb. pkg. (10)  
C
6
1–2  
If desired, split sausages in half  
lengthwise; cut into 5- to 6-inch pieces.  
bratwurst  
40  
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OPERATING THE SELF-CLEANING OVEN  
Normal Cleaning Time: 3 hours  
3. Clean spatters or spills on the oven front frame,  
Quick Reminder:  
and the oven door outside the gasket with a  
dampened cloth. The oven front frame and the  
oven door outside the gasket do not get cleaned by  
the self-clean cycle. On these areas use detergent  
and hot water or a soap-filled steel wool pad. Rinse  
well with a vinegar and water solution. This will  
help prevent a brown residue from forming when  
the oven is heated. Buff these areas with a dry  
cloth. Do not clean the gasket.  
1. Latch the door.  
2. Press the AUTO SELF CLEAN pad.  
3. Press the + or – pad to set the Clean Time.  
Before a Clean Cycle  
We recommend venting with an open window or  
using a ventilation fan or hood during the first self-  
clean cycle.  
Clean the top, sides and outside front of the oven  
door with soap and water. Do not use abrasives or  
oven cleaners.  
The range must be completely cool in order to set  
the self-clean cycle. You may have to allow the oven  
to cool before you can slide the door latch.  
Make sure the oven light bulb cover is in place.  
Do not rub or clean the door gasket—  
the fiberglass material of the gasket has an  
1. Remove all cookware and any aluminum foil from  
the oven—they cannot withstand the high cleaning  
temperatures.  
extremely low resistance to abrasion. An intact  
and well-fitting oven door gasket is essential for  
energy-efficient oven operation and good baking  
results. If you notice the gasket becoming worn,  
frayed or damaged in any way or if it has become  
displaced on the door, you should have it replaced.  
NOTE: The oven shelves (including the offset  
shelf) and the roasting rack may be cleaned in  
the self-cleaning oven. However, they will darken,  
lose their luster and become hard to slide.  
4. Close the door and make sure the oven light is  
off. If the oven light is not turned off, the life  
of the bulb will be shortened or it may burn out  
immediately.  
2. To avoid heavy smoke in the kitchen during self-  
cleaning, wipe up heavy soil on the oven bottom.  
(If you use soap, rinse thoroughly before self-  
cleaning to prevent staining.) The enamel grid and  
broiler pan may be cleaned in the self-clean oven.  
However, to help prevent heavy smoke caused by  
self-cleaning the greasy soil in the pan, you must  
first clean off the excess grease.  
Do not use commercial oven cleaners or oven  
protectors in or near the self-cleaning oven.  
A combination of any of these products plus the high  
clean cycle temperatures may damage the porcelain  
finish of the oven.  
(continued next page)  
Oven light  
Oven front frame  
Oven door gasket  
Area  
outside  
gasket  
Area  
inside  
gasket  
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OPERATING THE SELF-CLEANING OVEN  
(continued)  
How to Set the Oven for Cleaning  
3. Press the AUTO SELF CLEAN pad.  
Quick Reminder:  
AUTO SELF  
CLEAN  
1. Latch the oven door.  
2. Press the AUTO SELF CLEAN pad.  
4. Press the + or – pad until the  
desired Clean Time is displayed.  
3. Press the + or – pad until the desired  
+
Clean Time appears.  
Clean Time is normally 3 hours. You can change  
the Clean Time to any time between 2 and 4 hours,  
depending on the amount of soil in your oven.  
If the oven is too hot and you start to set a clean  
cycle, the word “OFF” will appear in the display.  
Allow additional time for cooling before you try  
to set the cycle.  
The self-clean cycle will automatically begin after  
“Clean” is displayed and the time for the Clean Cycle  
is set. The words “ON” and “LOCK” will appear in  
the display. It will not be possible to unlatch the oven  
door until the temperature drops below the lock  
temperature and the lock light goes off.  
1. Follow the directions to prepare the oven  
for cleaning.  
2. Close the oven door and  
slide the latch handle to the  
right as far as it will go.  
5. When the LOCK light is off, slide the latch handle  
to the left. If you cannot slide the latch easily to  
unlock the door, allow additional time for cooling.  
Never force the door latch  
handle. Forcing the handle  
may damage the door lock  
mechanism.  
NOTE: You can find out when the clean cycle  
will be finished by pressing the STOP TIME pad.  
NOTE: The word “door” will be displayed, “LOCK”  
will flash and the oven control will signal if you set the  
Clean Cycle and forget to close or latch the oven door.  
After a Clean Cycle  
When the clean cycle is finished, the word “CLEAN”  
will go out in the display and the oven will begin to  
cool. When the oven temperature has fallen below the  
locking temperature, the word “LOCK” goes out and  
the door can be opened.  
You may notice some white ash in the oven.  
Just wipe it up with a damp cloth after the oven cools.  
If white spots remain, remove them with a soap-  
filled steel wool pad. Be sure to rinse thoroughly with  
a vinegar and water mixture. These deposits are  
usually a salt residue that cannot be removed by the  
clean cycle.  
Slide the latch handle to  
the left as far as it will go  
and open the door.  
If the oven is not clean after one clean cycle,  
repeat the cycle.  
Never force the latch  
handle. The latch slides  
easily. Forcing the latch handle  
may damage the door lock.  
If the shelves have become hard to slide, wipe the  
shelf supports with cooking oil.  
To Stop a Clean Cycle  
1. Press the CLEAR/OFF pad.  
2. When the LOCK light goes off and the oven has cooled below the  
locking temperature, open the door.  
42  
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How to Delay Start of Cleaning  
5. Press the STOP TIME pad. The earliest Stop Time  
will be the Clean Time selected plus the time of  
day. For example: If the Clean Time is 3 hours and  
the time of day is 6:00, the Stop Time that appears in  
the display will be 9:00.  
6. Press the + pad to change the Stop Time to a later  
time of day if desired. For example: If you set  
Stop Time at 11:00, oven will start clean cycle at  
8:00 and end at 11:00.  
Quick Reminder:  
1. Latch the oven door.  
2. Press the AUTO SELF CLEAN pad.  
3. Press the + or – pad until desired Clean  
Time appears.  
4. Press the STOP TIME pad.  
5. Press the + or – pad until the desired Stop  
Time appears in the display.  
The self-clean cycle will automatically begin after  
“CLEAN” is displayed and the time for the Clean  
Cycle is set. The words “ON” and “LOCK” will  
appear in the display. It will not be possible to open  
the oven door until the temperature drops below the  
lock temperature and the LOCK light goes off.  
Delay Start is setting the oven timer to start the clean  
cycle automatically at a later time than the present  
time of day.  
NOTE: Before beginning, make sure the oven clock  
shows the correct time of day.  
1. Follow steps to prepare the oven for cleaning.  
2. Slide the latch handle to the right as far as it will go.  
3. Press the AUTO SELF CLEAN pad.  
7. When the LOCK light is off, slide the latch handle  
to the left and open the door.  
NOTE: During a delayed self-clean operation you  
can find out when the oven is set to turn on by  
pressing and holding the AUTO SELF CLEAN pad  
for 3 seconds.  
4. Press the + or – pad to enter the Clean Time.  
Questions and Answers  
Q. If my oven clock is not set to the correct time of  
day, can I still self-clean my oven?  
Q. My oven shelves do not slide easily.  
What is the matter?  
A. If the clock is not set to the correct time of day you  
will not be able to set a delay clean to end at a  
specific time.  
A. The self-clean cycle causes the oven shelves to  
lose their luster and become hard to slide. To make  
the shelves slide more easily, wipe the shelf  
supports with cooking oil.  
Q. Can I use commercial oven cleaners on any part  
of my self-cleaning oven?  
Q. What should I do if excessive smoking occurs  
during cleaning?  
A. No cleaners or coatings should be used around any  
part of this oven. If you do use them and do not  
thoroughly rinse the oven with water, wiping it  
absolutely clean afterwards, the residue can scar  
the oven surface and damage metal parts the next  
time the oven is automatically cleaned.  
A. This is caused by excessive soil. Press the  
CLEAR/OFF pad. Open the windows to rid the  
room of smoke. Wait until the oven has cooled and  
the word “LOCK” is off in the display. Wipe up  
the excess soil and reset the clean cycle.  
Q. Can I cook food on the cooktop while the oven  
is self-cleaning?  
Q. Is the “crackling” or “popping” sound I hear  
during cleaning normal?  
A. Yes. While the oven is self-cleaning, you can use  
A. Yes. This is the sound of the metal heating and  
the cooktop just as you normally do.  
cooling during both cooking and cleaning functions.  
Q. What causes the hair-like lines on the enameled  
surface of my oven?  
Q. Why do I have ash left in my oven after cleaning?  
A. Some types of soil will leave a deposit which is  
A. This is a normal condition, resulting from heating  
and cooling during cleaning. These lines do not  
affect how your oven performs.  
ash. It can be removed with a damp sponge or cloth.  
Q. My oven shelves have become gray after the  
self-clean cycle. Is this normal?  
Q. Should there be any odor during the cleaning?  
A. Yes. After the self-clean cycle, the shelves will  
A. Yes, there will be an odor during the first few  
cleanings. Failure to wipe out excessive soil might  
also cause a strong odor when cleaning.  
lose some luster and change to a deep gray color.  
43  
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CARE AND CLEANING  
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.  
If your range is removed for cleaning, servicing or any reason,  
be sure anti-tip device is re-engaged properly when the range  
is replaced. Failure to take this precaution could result in tipping of  
the range and cause injury.  
Control Panel and Knobs  
Clean up any spills or spatters with a damp cloth.  
Remove heavier soil with warm, soapy water.  
Clean the control panel with mild liquid dish detergent  
and a soft cloth. Rub the control panel lightly.  
CAUTION: Do not use abrasives of any kind on the  
control panel. The lettering on models with touch  
pads is sensitive to abrasives and pressure.  
The control knobs may be removed for easier cleaning.  
To remove a knob, pull it straight off the stem. Wash  
the knobs in soap and water but do not soak.  
Cooktop Surface Light  
When changing a cooktop light, do not touch the  
metal at the ends of the light.  
To replace:  
• Place fingers on the top near each end of the light.  
• Press the light into the slots until it snaps into place.  
• Move the light cover down and snap into place.  
The cooktop light is easily replaced with a fluorescent  
tube of the same wattage. Before changing the light,  
pull the plug to the range or disconnect the power at  
the main fuse or circuit breaker panel.  
To remove:  
• Lift the light cover by pulling the bottom edge  
toward you and then up.  
• Place fingers on top near each end of the light.  
• Roll the top of the light gently toward the front of  
the range and gently pull the light from the socket,  
making sure it does not hit the light cover.  
“Sure Grip” Handle  
The soft door handle is easy to keep clean. Soil will easily wash off  
with soap and water or a non-abrasive all-purpose cleaner. Avoid using  
heavy-duty all-purpose cleaners and detergents, as they may contain  
chemicals which might harm the sure grip handle.  
44  
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Lift-Off Oven Door  
The oven door is removable,  
but it is heavy. You may need help  
removing and replacing the door.  
Do not lift the door by the handle.  
This can cause the glass to break  
or can cause damage to the door.  
• Do not rub or clean the door gasket—the fiberglass  
material of the gasket has an extremely low  
resistance to abrasion. An intact and well-fitting  
oven door gasket is essential for energy-efficient  
oven operation and good baking results. If you  
notice the gasket becoming worn, frayed or damaged  
in any way or if it has become displaced on the door,  
you should have it replaced.  
To remove the door, open it a few  
inches to the special stop position  
that will hold the door open. Grasp  
firmly on each side and lift the  
NOTE: The gasket is designed with a gap at the  
bottom to allow for proper air circulation.  
door straight up and off the hinges.  
NOTE: Be careful not to place hands between the  
hinge and the oven door frame as the hinge could  
snap back and pinch fingers.  
To replace the door, make sure the hinges are in the  
special stop position. Position the slots in the bottom  
of the door squarely over the hinges. Then lower the  
door slowly and evenly over both hinges at the same  
time. If hinges snap back against the oven frame, pull  
them back out. If the oven door is crooked, push  
down on the high corner to straighten it.  
Inside Gasket  
Gasket  
Outside Gasket  
Outside of the door:  
• Use soap and water to thoroughly clean the top,  
sides and front of the oven door. Rinse well. You  
may also use a glass cleaner to clean the glass on  
the outside of the door. To avoid water marks inside  
the glass front, do not let water drip into the vents.  
TO CLEAN THE DOOR:  
Inside of the door:  
• Because the area inside the gasket is cleaned during  
the self clean cycle, you do not need to clean this by  
hand. Any soap left on the liner causes additional  
stains when the oven is heated.  
• Spillage of marinades, fruit juices, tomato sauces  
and basting materials containing acids may cause  
discoloration and should be wiped up immediately.  
When surface is cool, clean and rinse.  
• The area outside the gasket can be cleaned with a  
scouring pad.  
• Do not use oven cleaners, cleansing powders or  
harsh abrasives on the outside of the door.  
Oven Light Replacement  
CAUTION: Before replacing your oven light bulb,  
disconnect the electric power for your range at the  
main fuse or circuit breaker panel or pull the plug.  
Be sure to let the light cover and bulb cool completely  
before removing or replacing them. When in use, light  
bulbs can become warm enough to break if touched  
with a moist cloth or towel. When cleaning, avoid  
touching warm lights with cleaning cloths if the light  
cover is removed.  
To remove: Hold your hand under the cover so it  
doesn’t fall when released. With fingers of the same  
hand, firmly push back the wire cover holder. Lift off  
the cover.  
DO NOT REMOVE ANY SCREWS.  
• Replace bulb with 40-watt home appliance bulb.  
To replace cover:  
• Place it into the groove of the light receptacle. Pull  
the wire forward to the center of cover until it snaps  
in place. When in place, the wire holds the cover  
firmly. Be certain the wire is in the depression in the  
center of the cover.  
The oven light (bulb)  
is covered with a removable  
glass cover which is held in  
place with a wire. Remove the  
oven door, if desired, to reach  
the cover easily.  
• Connect electric power to the range.  
(continued next page)  
Wire Cover Holder  
45  
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CARE AND CLEANING  
(continued)  
Probe  
The temperature probe may be cleaned with soap  
and water or a soap-filled scouring pad. Cool the  
temperature probe before cleaning. Scour stubborn  
spots with a soap-filled scouring pad, rinse and dry.  
Do not immerse the temperature probe in water.  
Do not store the temperature probe in the oven.  
Broiler Pan and Grid  
After broiling, remove the broiler pan from the oven.  
Remove the grid from the pan. Carefully pour out the  
grease from the pan into a proper container. Wash and  
rinse the broiler pan and grid in hot water with a soap-  
filled or plastic scouring pad.  
The broiler pan may be cleaned with a commercial  
oven cleaner. If the grid is grey enamel, it can also be  
cleaned with an oven cleaner. If the grid is chrome, do  
not use an oven cleaner to clean it.  
The enamel grid and broiler pan may be cleaned in  
the self-clean oven. However, to prevent heavy smoke  
caused by self-cleaning the greasy soil in the pan, you  
must first clean off the excess grease.  
If food has burned on, sprinkle the grid with  
detergent while hot and cover with wet paper  
towels or a dishcloth. Soaking the pan will remove  
burned-on foods.  
Both the broiler pan and grid can also be cleaned in  
the dishwasher.  
Do not store a soiled broiler pan and grid anywhere in  
the range.  
Oven Shelves and Convection Roasting Rack  
Clean the oven shelves (including the offset shelf) and  
the convection roasting rack with an abrasive cleanser  
or steel wool. After cleaning, rinse the shelves and  
rack with clean water and dry with a clean cloth.  
NOTE: The oven shelves and convection roasting  
rack may be cleaned in the self-cleaning oven,  
however, the shelves will darken in color, lose their  
luster and become hard to slide if cleaned during the  
self-cleaning cycle. You can wipe the shelf supports  
with cooking oil after self-cleaning to make the  
shelves slide more easily.  
How to Remove the Storage Drawer or Kick Panel to Clean Under the Range  
The area under the range can be reached easily for  
cleaning by removing the bottom drawer (on some  
models). To remove, pull the drawer out all the way,  
tilt up the front and remove it. To replace, insert glides  
at the back of the drawer beyond the stop on range  
glides. Lift the drawer if necessary to insert easily. Let  
the front of the drawer down, then push in to close.  
To clean under  
models with a front  
kick panel, remove  
the panel by pulling it  
straight out at the  
bottom. To replace the  
panel, first hook the  
top tabs on and then  
the bottom tabs.  
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Painted Surfaces  
Metal Parts  
Glass Window  
Painted surfaces include the sides,  
control panel and drawer front.  
Clean these with soap and water  
or a vinegar and water solution.  
Do not use commercial oven  
cleaners, cleansing powders,  
steel wool or harsh abrasives on  
any painted surface.  
Do not use steel wool, abrasives,  
ammonia or commercial oven  
cleaners. To safely clean surfaces;  
wash, rinse and then dry with a  
soft cloth.  
To clean the outside of the oven  
window, use a glass cleaner. Rinse  
and polish with a dry cloth.  
Oven Vent  
(Electric Coil Models)  
Oven Vent  
(Glass Cooktop Models)  
The oven is vented through an opening under the  
right rear surface unit. Never cover the opening with  
aluminum foil or any other material. This would  
prevent the oven vent from working properly.  
The oven is vented through an opening at the rear of  
the cooktop. Never cover the opening with aluminum  
foil or any other material. This would prevent the  
oven vent from working properly.  
Oven Vent  
Oven Vent  
Convection cooking cooks most foods faster. This faster cooking causes the oven vent to put out more steam  
or water vapor than usual. The steam will condense on surfaces such as the cooktop, control panel and adjacent  
pans. This is normal.  
Oven Heating Elements  
Do not clean the bake element or the broil element.  
Broil Element  
Bake 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  
around the bake element gently wipe around the  
element with warm water.  
Porcelain Enamel Cooktop  
(Electric Coil Models)  
The porcelain enamel finish is sturdy but breakable if misused. This  
finish is acid-resistant. However, any acidic foods spilled (such as fruit  
juices, tomato or vinegar) should not be permitted to remain on the finish.  
If acids spill on the cooktop while it is hot, use a dry paper towel or cloth  
to wipe it up right away. When the surface has cooled, wash with soap and  
water. Rinse well.  
For other spills such as fat spatterings, wash with soap and water or  
cleansing powders after the surface has cooled. Rinse well. Polish with a  
dry cloth.  
(continued next page)  
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CARE AND CLEANING  
(continued)  
Lift-Up Cooktop (Electric Coil Models)  
Some models have a cooktop that can be lifted up  
for easier cleaning. To make cleaning easier, the  
entire cooktop may be lifted up and supported in the  
up position.  
Be sure all surface units are turned off before  
raising the cooktop. The surface units and drip pans  
do not need to be removed, however, you may remove  
one to make raising the cooktop easier. There are  
2 side supports that lock into position when the  
cooktop is lifted up. The surface units do not need  
to be removed before lifting.  
After cleaning under the cooktop with hot, mild soapy  
water and a clean cloth, lower the cooktop. Be careful  
not to pinch your fingers.  
To lower the cooktop, push the rods back and gently  
lower the cooktop until it rests in place.  
Surface Units/Drip Pans (Electric Coil Models)  
To clean the surface units, turn the control to the highest  
setting for a minute. The coils will burn off any soil.  
To replace a surface unit:  
• Replace the drip pan into the recess in the  
cooktop. Make sure opening in the pan lines up  
with the receptacle.  
• Insert the terminals of the surface unit through  
the opening in the drip pan and into the receptacle.  
CAUTION  
Be sure all the controls are turned to OFF and  
the surface units are cool before attempting to  
remove them.  
• Guide the surface unit into place so it rests evenly.  
• Do not immerse the surface units in liquids of any kind.  
• Do not clean the surface units in a dishwasher.  
• Do not bend the surface unit plug terminals.  
Drip Pans  
• Do not attempt to clean, adjust or in any way repair  
the plug-in receptacle.  
Remove the surface units. Then lift out the drip pans.  
For best results, clean the drip pans by hand. Place  
them in a covered container (or a plastic bag) with  
1/4 cup ammonia to loosen the soil. Then scrub with  
a soap filled scouring pad if necessary. Rinse with  
clean water and polish with a clean soft cloth.  
To remove a surface unit:  
To remove the drip pans for cleaning, the surface units  
must be removed first.  
The drip pans may also be cleaned in the dishwasher.  
Surface Unit  
Clean the area under the drip pans often.  
Built-up soil, especially grease, may catch fire.  
Receptacle  
Do not cover the drip pans with foil. Using foil  
so close to the receptacle could cause shock, fire or  
damage to the range.  
Drip Pan  
Lift the surface unit about 1 inch above the drip pan  
and pull it out.  
Do not lift the surface unit more than 1 inch.  
If you do, it may not lie flat on the drip pan when  
you plug it back in.  
Repeated lifting of the surface unit more  
than 1 inch above the drip pan can permanently  
damage the receptacle.  
48  
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INSTALLATION INSTRUCTIONS  
BEFORE YOU BEGIN  
STEP 1  
Read these instructions completely  
PREPARE THE OPENING  
and carefully.  
IMPORTANT: Save these instructions for  
the local electrical inspector’s use.  
1
2
1 ⁄ spacing is recommended from the range to  
adjacent vertical walls above cooktop surface.  
Allow 30minimum clearance between surface  
units and bottom of unprotected wood or metal  
top cabinet, and 15minimum between  
IMPORTANT: OBSERVE ALL GOVERNING  
CODES AND ORDINANCES.  
NOTE TO INSTALLER: Leave these  
instructions with the appliance after  
installation is completed.  
NOTE TO CONSUMER: Keep this Use and  
Care Guide and Installation Instructions for  
future use.  
countertop and adjacent cabinet bottom.  
EXCEPTION: Installation of a listed microwave  
oven or cooking appliance over the cooktop shall  
conform to the installation instructions packed  
with that appliance.  
To eliminate the risk of burns or fire by reaching  
over heated surface units, cabinet storage space  
above the surface units should be avoided. If  
cabinet storage is to be provided, the risk can be  
reduced by installing a range hood that projects  
horizontally a min. of 5beyond the bottom of  
the cabinets. Make sure the wall coverings,  
countertops and cabinets around the range can  
withstand heat generated by the range, oven or  
cooktop up to 200°F.  
NOTE: This appliance must be properly  
grounded.  
TOOLS YOU WILL NEED  
• Large blade screwdriver  
• Channel lock pliers or small ratchet wrench  
with 3/16socket (for leveling range)  
NOT LESS THAN  
WIDTH OF RANGE  
• 1/4hex head nutdriver  
HOOD  
ELECTRICAL REQUIREMENTS  
CAUTION, FOR PERSONAL SAFETY:  
5MIN.  
DO NOT USE AN EXTENSION CORD WITH  
30″  
MIN.  
THIS APPLIANCE.  
15″  
MIN.  
REMOVE HOUSE FUSE OR OPEN  
CIRCUIT BREAKER BEFORE BEGINNING  
INSTALLATION.  
LOCATE  
OUTLET BOX  
WITHIN EITHER  
SHADED AREA  
This appliance must be supplied with the proper  
voltage and frequency, and connected to an  
individual, properly grounded branch circuit,  
protected by a circuit breaker or time delay fuse, as  
noted on the rating plate.  
WALL  
1
2
1 ⁄ ″  
MIN.  
Wiring must conform to National Electric Codes.  
If the electric service provided does not meet the  
above specifications, it is recommended that a  
licensed electrician install an approved outlet.  
Because range terminals are not accessible after  
range is in position, flexible service conduit or cord  
must be used.  
INSTALL  
OUTLET BOX  
ON EITHER  
WALL  
C OF RANGE  
L
SIDE OF C  
L
1
2
7 ⁄ ″  
5
7″  
1
8
14 ⁄ ″  
2
7 ⁄ ″  
OUTLET  
BOX  
1
2
3 ⁄ ″  
5″  
1
4
2 ⁄ ″  
CORD  
FLOOR  
Anti-Tip Bracket  
(install in either rear corner)  
(continued next page)  
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INSTALLATION INSTRUCTIONS  
(continued)  
BEFORE  
PREPARE THE OPENING (continued)  
Flooring Under the Range  
KNOCKOUT  
RING  
Your range, like many other household  
items, is heavy and can settle into soft  
floor coverings such as cushioned vinyl  
or carpeting. When moving the range on this  
type of flooring, it should be installed on a 1/4  
inch thick sheet of plywood (or similar material)  
as follows:  
BRACKET  
AFTER  
When the floor covering ends at the front of the  
range, the area that the range will rest on should  
be built up with plywood to the same level or  
higher than the floor covering. This will allow  
the range to be moved for cleaning or servicing.  
KNOCKOUT  
RING  
REMOVED  
C. Assemble the strain relief in the hole.  
Insert the power cord through the strain relief  
and tighten. Allow enough slack to easily attach  
the cord terminals to the connector block. If tabs  
are present at the end of the winged strain relief,  
they can be removed for better fit.  
STEP 2  
PREPARE FOR ELECTRICAL CONNECTION  
Effective January 1, 1996 the National  
Electric Code requires that new construction  
(not existing) utilize a 4 conductor connection  
to an electric range. When installing an  
electric range in new construction follow  
Steps 3 and 5 for 4 wire connection.  
NOTE: Do not install the power cord without a  
strain relief.  
WIRING COVER  
(SHOWN REMOVED)  
Use only 3-conductor or 4-conductor U.L. listed  
range cord. These cords may be provided with  
ring terminals on wire and strain relief device.  
CONNECTOR  
BLOCK  
A range cord rated at 40 amps with 125/250  
minimum volt range is required. A 50 amp range  
GROUND  
STRAP  
cord is not recommended but if used, it should  
3
8
be marked for use with nominal 1 ⁄ diameter  
connection openings. Care should be taken to  
center cable and strain relief within knockout  
hole to keep the edge from damaging the cable.  
STRAIN  
RELIEF  
NOTE: A 4-conductor cord is to be used when  
the appliance is installed in a mobile home or  
when local codes do not permit grounding  
through the neutral. If conduit is being used,  
go to Step 6 or 7.  
BRACKET  
POWER CORD  
STRAIN RELIEF  
BRACKET (PROVIDED  
WITH RANGE CORD.  
NOT PART OF RANGE.)  
STEP 3  
POWER CORD STRAIN RELIEF INSTALLATION  
A. Remove the lower rear range wiring cover to  
expose the connector block and bracket.  
3
8
B. Remove the knockout ring (1 ⁄ ) located on  
bracket directly below the connector. To remove  
the knockout, use a pair of pliers to bend the  
knockout ring away from the bracket and twist  
until ring is removed.  
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STEP 4  
STEP 5  
3 WIRE POWER CORD INSTALLATION  
4 WIRE POWER CORD INSTALLATION  
Remove the 3 wire terminal screws from  
the connector block. Insert screws through  
each power cord terminal ring and into the  
connector block until the screws engage the  
nuts. Be certain that the center wire is connected  
to the center screw of the connector block.  
Tighten screws securely. Do NOT remove  
A. Remove the 3 screws from the connector  
block.  
B. Remove the grounding screw and strap from  
the connector block middle location and the  
screw connection to the frame of the range.  
BEFORE  
NEUTRAL  
TERMINAL  
ground strap connection.  
CONNECTOR  
BLOCK  
NEUTRAL  
TERMINAL  
GROUND  
STRAP  
GROUNDING STRAP  
(GROUNDING TO RANGE)  
POWER CORD  
C. Insert screws through each power cord  
terminal ring and into connector block until  
screw engages nut. Be certain that the center  
wire is connected to the center screw of the  
connector block. Tighten screws securely.  
WARNING: THE NEUTRAL OR GROUND  
WIRE OF THE POWER CORD MUST BE  
CONNECTED TO THE NEUTRAL  
TERMINAL LOCATED IN THE CENTER OF  
THE CONNECTOR BLOCK. THE POWER  
LEADS MUST BE CONNECTED TO THE  
OUTSIDE (BRASS COLORED) TERMINALS.  
D. Attach ground wire to the frame of the range.  
AFTER  
NEUTRAL  
TERMINAL  
GROUNDING  
TO RANGE  
WARNING: THE NEUTRAL WIRE OF  
SUPPLY CIRCUIT IS CONNECTED TO  
THE NEUTRAL TERMINAL LOCATED  
IN THE CENTER OF THE CONNECTOR  
BLOCK. THE POWER LEADS MUST  
BE CONNECTED TO THE OUTSIDE  
(BRASS COLORED) TERMINALS. THE  
4TH GROUNDING LEAD MUST BE  
CONNECTED TO THE FRAME OF THE  
RANGE WITH THE GROUNDING SCREW.  
(continued next page)  
51  
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INSTALLATION INSTRUCTIONS  
(continued)  
STEP 6  
STEP 7  
3 WIRE CONDUIT INSTALLATION  
4 WIRE CONDUIT INSTALLATION  
Remove the 3 screws from the connector  
block. Insert bare wires between the connector  
block terminals and movable nuts. Tighten  
screws securely. Do not remove ground  
strap connection.  
Remove the 3 screws from the connector block.  
Remove the grounding strap from the connector  
block middle location and the screw connecting  
it to the frame of the range. Insert bare wires  
between the connector block terminals and  
movable nuts. Tighten screws securely. Attach  
ground wire to the frame of the range.  
SCREW  
SCREW  
CONNECTOR  
BLOCK  
TERMINAL  
CONNECTOR  
BLOCK  
TERMINAL  
BARE  
WIRE  
BARE  
WIRE  
MOVABLE  
NUT  
FLEXIBLE  
CABLE  
MOVABLE  
NUT  
FLEXIBLE  
CABLE  
CONNECTOR  
BLOCK  
CONNECTOR  
BLOCK  
BARE  
WIRE TIPS  
BARE  
WIRE TIPS  
BRACKET  
BRACKET  
CONDUIT  
CONDUIT  
WARNING: CONNECTOR BLOCK IS  
APPROVED FOR COPPER WIRE  
CONNECTION ONLY. IF ALUMINUM  
WIRE IS USED, SEE NOTE BELOW.  
WARNING: CONNECTOR BLOCK IS  
APPROVED FOR COPPER WIRE  
CONNECTION ONLY. IF ALUMINUM  
WIRE IS USED, SEE NOTE BELOW.  
NOTE: ALUMINUM WIRING  
NOTE: ALUMINUM WIRING  
A. Do not connect Aluminum wire to connector  
block. Use copper building wire rated for the  
correct amperage and voltage to make 3 (three)  
3 inch copper jumper wires. Connect wire as per  
Step 6 or 7 depending on number of wires.  
A. Do not connect Aluminum wire to connector  
block. Use copper building wire rated for the  
correct amperage and voltage to make 3 (three)  
3 inch copper jumper wires. Connect wire as per  
Step 6 or 7 depending on number of wires.  
B. Splice copper wires to aluminum wiring using  
special connector terminals designed and UL  
approved for joining copper to aluminum and  
follow the connector manufacturer’s  
B. Splice copper wires to aluminum wiring using  
special connector terminals designed and UL  
approved for joining copper to aluminum and  
follow the connector manufacturer’s  
recommended procedure closely.  
recommended procedure closely.  
Wire used, location and enclosure of splices,  
etc., must conform to good wiring practices and  
local codes.  
Wire used, location and enclosure of splices,  
etc., must conform to good wiring practices and  
local codes.  
52  
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STEP 8  
STEP 9  
LEVELING THE RANGE  
ANTI-TIP BRACKET INSTALLATION  
AN ANTI-TIP bracket is supplied with instructions  
for installation in a variety of locations. The  
instructions include a template, a parts list and a  
list of tools necessary to complete the installation.  
Read the IMPORTANT SAFETY INSTRUCTIONS  
and the instructions that fit your situation before  
beginning installation.  
The range must be level. Leveling feet are located  
at each corner of the base of the range. Remove  
the storage drawer or kick panel (depending on  
your model) and using channel locks, rotate the  
leveling feet in and out as required to level the  
range. (For instructions on how to remove and  
replace the storage drawer or the kick panel, see  
the Cleaning Under the Range section in Care  
and Cleaning.) On some models, there are plastic  
covers which may be removed for easy  
adjustment (just squeeze and pull).  
WARNING  
One of the rear leveling feet will engage the  
ANTI-TIP bracket (allow for some side to side  
adjustment). Allow a minimum clearance of 1/8-  
inch between the range and the leveling foot that  
is to be installed into the ANTI-TIP bracket.  
Check the range for proper installation into the  
ANTI-TIP bracket (after the range has been  
properly installed) by removing the kick panel or  
storage drawer and inspecting the rear leveling  
leg. Make sure it fits securely into the slot.  
1. Range must be secured by ANTI-TIP bracket  
supplied.  
2. See instructions to install (supplied with  
bracket).  
3. Unless properly installed, range could be  
tipped by stepping or sitting on door. Injury  
might result from spilled hot liquids or from  
range itself.  
Typical Installation of Anti-Tip Bracket  
Attachment to Wall  
Bracket  
STEP 10  
FINAL CHECK  
Wall Plate  
Screw Must Enter  
Wood or Metal  
Be sure all switches are in the OFF position  
before leaving the range.  
53  
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QUESTIONS?  
USE THIS PROBLEM SOLVER  
PROBLEM  
POSSIBLE CAUSE  
“F–AND A NUMBER”  
FLASH IN THE DISPLAY  
• If the time display flashes “F–and a number”, you have function error code.  
If a function error code appears during the self-cleaning cycle, check the oven  
door latch. The latch may have been moved, even if only slightly, from the  
latched position. Make sure the latch is moved to the right as far as it will go.  
Press the CLEAR/OFF pad. Allow the oven to cool for one hour.  
Put the oven back into operation.  
• Disconnect all power to the range for 5 minutes and then reconnect power.  
If the failure code repeats, then call for service.  
“OFF” APPEARS IN  
THE DISPLAY  
• Oven is too hot for the self-clean cycle to be set.  
• Bake or Broil cycles attempted too soon after self-cleaning.  
Let the oven cool longer.  
CLOCK AND  
TIMER DO NOT WORK  
• Make sure the electrical plug is plugged into a live, properly grounded  
power outlet.  
• Check for power outage.  
• See the Oven Control, Clock and Timer section of this guide.  
OVEN WILL  
NOT WORK  
• The plug on the range is not completely inserted in the electrical outlet.  
• The circuit breaker in your house has been tripped, or a fuse has been blown.  
• The oven controls are not properly set.  
• The door left in the locked position after cleaning.  
OVEN LIGHT  
DOES NOT WORK  
• The light bulb is loose or defective. Tighten or replace.  
• The switch operating the oven light is broken. Call for service.  
SURFACE LIGHT  
DOES NOT WORK  
• The fluorescent light is loose or defective. Adjust or replace.  
• Press the switch for 2 seconds. If the light does not come on, repeat.  
• The switch operating the light is broken. Call for service.  
FOOD DOES NOT  
BROIL PROPERLY  
• The oven is not set at BROIL.  
• The door was not left open to the broil stop position as recommended.  
• Improper shelf position being used. See the Broiling Guide.  
• Food is being cooked on hot pan.  
• Cookware is not suited for broiling.  
• Aluminum foil used on the broil pan rack has not been fitted properly  
and slit as recommended.  
FOOD DOES NOT  
ROAST OR BAKE  
PROPERLY  
• The oven is not set at BAKE.  
• Shelf position is incorrect. See the Roasting or Baking sections.  
• The oven shelf is not level.  
• Incorrect cookware or cookware of improper size is being used.  
• The oven thermostat needs adjustment. See the Adjust the Oven Thermostat–  
Do It Yourself section.  
OVEN TEMPERATURE  
TOO HOT OR TOO COLD  
• The oven thermostat needs adjustment. See the Adjust the Oven Thermostat–  
Do It Yourself section.  
OVEN WILL NOT  
SELF-CLEAN  
• The oven temperature is too high to set self-clean operation. Allow the range to  
cool to room temperature and reset the controls.  
• The door latch handle not moved all the way to the right.  
• Probe is plugged in the oven. Remove the probe.  
54  
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PROBLEM  
POSSIBLE CAUSE  
OVEN DOOR  
ACCIDENTALLY LOCKED  
DURING COOKING  
• Press the CLEAR/OFF pad. Allow the range to cool to room temperature  
and reset the controls.  
OVEN DOOR WILL  
NOT UNLOCK  
• The oven must cool below the locking temperature.  
OVEN DOOR IS CROOKED  
• Because the oven door is removable, it sometimes gets out of position during  
installation. To straighten the door, push down on the high corner.  
OVEN NOT CLEAN  
AFTER CLEAN CYCLE  
• The oven controls are not set properly.  
• Heavily soiled ovens may need to self-clean again or for a longer period.  
• Heavy spillovers should be cleaned before starting clean cycle.  
“door” APPEARS  
IN THE DISPLAY  
• The self-clean cycle has been selected but the latch handle was not moved  
all the way to the right. Move the latch handle.  
• The latch handle was moved to the right but another program other than  
self-clean was selected. Move latch handle to the right only when setting  
self-clean cycle.  
CONTROL SIGNALS AFTER • This is reminding you to enter a bake temperature.  
ENTERING OVEN TIME  
OR STOP TIME  
Electric Coil Models  
SURFACE UNITS  
NOT FUNCTIONING  
PROPERLY  
• Surface units are not plugged in solidly.  
• Drip pans are not set securely in the cooktop.  
• Surface unit controls are not properly set.  
COOKTOP FEELS HOT  
• Large pans hold heat close to the cooktop.  
• Pans on the right rear surface unit block air flow from the oven vent and cause  
the cooktop to get hot.  
Glass Cooktop Models  
SURFACE UNITS WILL NOT You must use pans which are absolutely flat. If light can be seen between the  
MAINTAIN A ROLLING  
BOIL OR FRYING RATE IS  
NOT FAST ENOUGH  
pan bottom and a straight edge, the surface units will not transfer heat properly.  
• Pan bottoms should closely match the diameter of the surface unit selected.  
SURFACE UNITS DO NOT  
WORK PROPERLY  
• Difficulty may be in the main distribution panel of your house, caused by a  
blown oven-circuit fuse, a tripped oven-circuit breaker, the main fuse or the  
main circuit breaker, depending on the nature of the power supply. If a circuit  
breaker is involved, reset it. If the control box uses fuses, the oven fuse  
(a cartridge-type) should be changed, BUT ONLY BY SOMEONE FAMILIAR  
WITH ELECTRICAL CIRCUITS. If after performing one of these procedures,  
the fuse blows or circuit breaker trips again, call for service.  
NOTE: Apartment tenants or condominium owners should ask their building  
management to perform this check before calling for service.  
• If the range is connected to 208 volts, you will notice some increase in  
cooking times.  
• The cooktop surface unit controls are not properly set, or the wrong control  
knob is set for the surface unit you are using.  
(continued next page)  
55  
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THE PROBLEM SOLVER  
(continued)  
PROBLEM  
POSSIBLE CAUSE  
Glass Cooktop Models  
(continued)  
FOODS COOK SLOWLY  
• Improper cookware being used. Pan bottoms should be flat, fairly heavy weight  
and the same diameter as the surface unit selected.  
TINY SCRATCHES  
• Incorrect cleaning methods have been used, cookware with rough bottoms  
has been used, or coarse particles (salt or sand) were between the cookware  
and the surface of the cooktop. Use recommended cleaning procedures, be sure  
cookware bottoms and cookware are clean before use, and use cookware with  
smooth bottoms. Tiny scratches are not removable but will become less visible  
in time as a result of cleaning.  
(may appear as cracks) OR  
ABRASIONS ON GLASS  
COOKTOP SURFACE  
METAL MARKINGS  
(may appear as scratches)  
• Do not slide aluminum cookware across the surface. Use the recommended  
cleaning procedure to remove marks.  
• Incorrect cleaning materials have been used or encrusted boilovers or grease  
spatters remain on the surface. Use a razor scraper and the recommended  
cleaning procedure.  
DARK STREAKS  
OR SPECKS  
• Use a razor scraper and recommended cleaning procedure.  
AREAS OF  
DISCOLORATION  
ON COOKTOP  
• Marks from aluminum and copper pans as well as mineral deposits from  
water or food can be removed with the cleaning cream.  
HOT SUGAR MIXTURES/  
PLASTIC MELTED TO  
THE SURFACE  
• See the Glass Ceramic Cooktop Cleaning section.  
FREQUENT CYCLING  
OFF AND ON OF  
SURFACE UNITS  
• Incorrect cookware used. Use only flat cookware to minimize cycling.  
If you need more help  
GE Answer Center®  
800.626.2000  
call, toll free:  
consumer information service  
56  
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NOTES  
57  
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NOTES  
58  
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Well Be There  
With the purchase of your new GE appliance, receive the assurance that if you ever need  
information or assistance from GE, well be there. All you have to do is call—toll-free!  
GE Answer Center®  
800.626.2000  
Whatever your question about any GE major appliance, GE Answer Center®  
information service is available to help. Your call—and your questionwill be  
answered promptly and courteously. And you can call any time. GE Answer  
Center® service is open 24 hours a day, 7 days a week.  
In-Home Repair Service  
800-GE-CARES (800-432-2737)  
A GE consumer service professional will provide expert repair service,  
scheduled at a time that’s convenient for you. Many GE Consumer Service  
company-operated locations offer you service today or tomorrow, or at your  
convenience (7:00 a.m. to 7:00 p.m. weekdays, 9:00 a.m. to 2:00 p.m. Saturdays).  
Our factory-trained technicians know your appliance inside and out—so most  
repairs can be handled in just one visit.  
For Customers With Special Needs…  
2’  6"  
TBXTOLITE  
ON WALL  
SINGLE CONTROL  
FAUCET  
800.626.2000  
6’  10"  
8"  
5"  
6"  
5"  
7"  
1’ 0"  
Upon request, GE will provide  
Braille controls for a variety of GE  
appliances, and a brochure to  
assist in planning a barrier-free  
kitchen for persons with limited  
mobility. To obtain these items,  
free of charge, call 800.626.2000.  
Consumers with impaired hearing or speech who have  
access to a TDD or a conventional teletypewriter may  
call 800-TDD-GEAC (800-833-4322) to request  
information or service.  
1/8  
3’    
"
FLUORESCENT  
FIXTURE  
THIS LIGHT CAN  
BE INSTALLED  
IN BOTTOM OF  
WALL CABINETS  
2’  10"  
SECTION A-A  
R SHALLOW DEPTH SINKS (6") WITH REAR DRAIN.  
    SINK SHOULD ALSO BE UNDERCOATED  
SCALE 1’ 1"  
=
Service Contracts  
800-626-2224  
You can have the secure feeling that GE Consumer Service will still be there  
after your warranty expires. Purchase a GE contract while your warranty is still  
in effect and you’ll receive a substantial discount. With a multiple-year contract,  
you’re assured of future service at today’s prices.  
Parts and Accessories  
800-626-2002  
User maintenance instructions contained in this guide  
Individuals qualified to service their own appliances  
can have parts or accessories sent directly to their home.  
The GE parts system provides access to over 47,000  
parts…and all GE Genuine Renewal Parts are fully  
warranted. VISA, MasterCard and Discover cards  
are accepted.  
cover procedures intended to be performed by any user.  
Other servicing generally should be referred to qualified  
service personnel. Caution must be exercised, since  
improper servicing may cause unsafe operation.  
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Staple sales slip or cancelled check  
here. Proof of original purchase date  
is needed to obtain service  
under warranty.  
YOUR GENERAL ELECTRIC RANGE  
WARRANTY  
FULL ONE-YEAR WARRANTY  
For one year from date of original  
• Burn out of any of the radiant  
surface units.  
WHAT IS COVERED  
purchase, we will provide, free of  
charge, parts and service labor in  
your home to repair or replace any  
part of the range that fails because  
of a manufacturing defect.  
**************************  
This warranty is extended to the  
original purchaser and any  
succeeding owner for products  
purchased for ordinary home use in  
the 48 mainland states, Hawaii and  
Washington, D.C. In Alaska the  
warranty is the same except that it is  
LIMITED because you must pay to  
ship the product to the service shop  
or for the service technician’s travel  
costs to your home.  
FULL FIVE-YEAR WARRANTY  
(on some models) For five years  
from the date of original purchase,  
we will provide, free of charge, parts  
and service labor in your home to  
repair or replace the glass cooktop  
due to:  
Cracking of the glass cooktop due  
to thermal shock  
Discoloration of the glass cooktop  
Wear off of the pattern on the glass  
cooktop  
Cracking of the rubber seal  
between the glass cooktop and  
the porcelain edge  
All warranty service will be provided by  
our Factory Service Centers or by our  
authorized Customer Care® servicers  
during normal working hours.  
Should your appliance need  
service, during warranty period  
or beyond, call 800-GE-CARES  
(800-432-2737).  
Service trips to your home to  
Damage to the glass cooktop  
caused by use of cleaners other  
than the recommended cleaning  
cream provided with the product.  
Damage to the glass cooktop  
caused by hardened spills of  
sugary materials or melted plastic  
that are not cleaned according  
to the directions in the Use and  
Care Guide.  
WHAT IS NOT COVERED  
teach you how to use the product.  
Read your Use and Care material.  
If you then have any questions  
about operating the product,  
please contact your dealer or our  
Consumer Affairs office at the  
address below, or call, toll free:  
®
GE Answer Center  
800.626.2000  
Damage to the product due to  
misuse or abuse.  
consumer information service  
Improper installation.  
If you have an installation  
problem, contact your dealer or  
installer. You are responsible for  
providing adequate electrical,  
gas, exhausting and other  
Failure of the product if it is used  
for other than its intended  
purpose or used commercially.  
Damage to product caused  
by accident, fire, floods or acts  
of God.  
connecting facilities as described  
in the Installation Instructions  
provided with the product.  
Replacement of house fuses or  
resetting of circuit breakers.  
WARRANTOR IS NOT  
RESPONSIBLE FOR  
CONSEQUENTIAL DAMAGES.  
Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion  
may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.  
To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.  
Warrantor: General Electric Company  
If further help is needed concerning this warranty, write:  
Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225  
This book is printed on recycled paper.  
JBP80  
JBP90  
Part No. 164D2966P235  
Pub No. 49-8724  
10-95 CG  
JBP95  
Printed in Louisville, KY  
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