12-14
19
15
2
Roasting, Roasting Guide
Rotisserie
Aluminum Foil
Appliance Registration
2-4
Safety Instructions
Baking, Baking Guide
Broiling, Broiling Guide
10, 11
15-17
Self-Cleaning Instructions 20, 21
9
23
Shelves
Thermostat Adjustment
Care and Cleaning
Clock/Timer
22,24
8
Back Cover
Warranty
Consumer Services
Control Settings
27
9
4
5-7
Energy-Saving Tips
Features
Light; Bulb Replacement
Meat Thermometer
9,22
13, 14, 16
Model and Serial Numbers
Problem Solver
2
25,26
Mod els
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Help us help you...
SAFETY
INSTRUCTIONS
-
Before using your oven,
read this book carefully.
If you received
a damaged oven...
instruction
Immediately contact the dealer (or
builder) that sold you the oven.
It is intended to help you operate
and maintain your new oven
properly.
Save time and money.
Before you request
service...
Check the Problem Solver on
pages 25 and 26. It lists causes of
minor operating problems that
you can correct yourself.
Keep it handy for answers to your
questions.
IMPORTANT
If you don’t understand something
or need more help, write (include
your phone number):
Consumer Affairs
GE Appliances
Appliance Park
The California
Drinking
Water and Toxic Enforcement
Act requires the Governor of
California to publish a list of
substances known to
cause birth
state to
or other
Louisville, KY 40225
If you need service...
To obtain service, seethe
Consumer Services page in the
back of this book.
reproductive harm, and requires
businesses to warn customers of
potential exposure to such
substances.
Write down the model
and serial numbers.
You’ll find them on a label on the
front of the oven behind the door (on
the lower oven on two-oven models).
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.
The fiberglass insulation in
self-clean ovens gives off a very
small amount of carbon monoxide
during the cleaning cycle.
Exposure
venting with an open window or
using a ventilation fan or hood.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your oven. Before sending in this
card, please write these numbers
here:
minimized by
FIRST, contact the people who
serviced your appliance. Explain
why you are not pleased. In most
cases, this will solve the problem.
NEXT, if you are still not pleased,
write all the details-including
your phone number—to:
Model Number
Serial Number
Manager, Consumer Relations
GE Appliances
Appliance Park
Use these numbers in any
correspondence or service calls
concerning your oven.
Louisville, Kentucky 40225
FINALLY, if your problem is still
not resolved, write:
Major Appliance
Consumer Action Panel
20 North Wacker Drive
Chicago, Illinois 60606
2
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cooking pork, follow
brought in contact with hot
heating elements and may cause
severe burns.
When using electrical
the directions exactly and always
cook the meat to an internal
temperature of at least
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.
basic
precautions should
including
be
following:
dry
holders-
. Use this
intended use as described in this
Moist or damp potholders on
hot
may
in burns
from
not pot ho&m
touch hot heating elements. Do
not use a
cloth.
.
your
is
other
and
by a qualified technician in
accordance with the provided
Installation Instructions.
Oven
your appliance for
.
●
from oven when
oven door. The hot air
escapes can
eyes.
or
room.
in on
attempt to
or replace any part of your
or-
burn
materials
in the oven.
●
unopened
in
book. All
be
●
Keep hood and grease
in the oven. Pressure
and the container
causing an
servicing
to qualified
clean to maintain good venting
and to avoid
fires.
Before
. DO not
or other flammable
the oven.
*Do not use water on grease
fires. Maine in oven be
Keep oven vent ducts
unobstructed.
-
THEO-
SUPPLY AT THE
●
Keep oven free from grease
BY
THE
OFF
FUSE OR
.
oven
THE CIRCUIT
smothered by completely
SEdTootorOanFdF.
position while oven is cool. If
●
shelves must be handled when
Children should not be
alone
hot,
not let potholder contact
or unattended an area where
appliance is in use. They should
never be allowed to sit or
●
Do not touch heating
heating units in the oven.
or interior
These
of oven.
shelf to shelf stop
maybe hot
is convenience
is also a
on any part of the appliance.
enough to burn even though they
are dark in color. During and
use, do not touch, or let
Don’t
anyone to climb,
door.
burns from touching
stand or hang
hot surfaces of door or oven
ble
clothing or other
They could damage the
contact any interior
area of the oven; allow sufficient
time for cooling,
●
When using cooking
in oven, follow the
INTEREST
SHOULD
IN
BE STORED
Potentially hot
the oven openings and
near the openings,
include
Do not use your oven to dry
AN OVEN.
CLIMBING ON
TO REACH
If overheated, they
OVEN
COULD
SERIOUSLY ~-
crevices around the oven door
and the edges the door
Remember: The inside surface
of the oven maybe hot when the
door is opened.
can catch
BE
—
●
Never wear loose-fitting or
ble
material
be ignited if
3
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-
●
Preheat the oven only when
necessary. Most foods will cook
satisfactorily without preheating.
If you find preheating is necessary,
keep an eye on the indicator light,
and put food in the oven promptly
after the light goes out.
●
Always turn oven OFF before
removing food.
●
During baking, avoid frequent
door openings. Keep door open as
short a time as possible.
●
Be sure to wipe up excess spillage
before self-cleaning operation.
●
Cook complete oven meals instead
of just one food item. Potatoes,
other vegetables and some desserts
will cook together with a main-dish
casserole, meat loaf, chicken or
roast. Choose foods that cook at
the same temperature and in
●
be heard
during
If not, call
again,
the cleaning
service before
approximately the same time.
—.
●
Use residual heat in oven
whenever possible to finish
cooking casseroles, oven meals,
etc. Also add rolls or precooked
desserts to warm oven, using
residual heat to warm them.
THESE
INSTRUCTIONS
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Features of Your Oven
Models
JRP03J
JRP03GJ
Model
JRP14GJ
see
Feature Index
●
●
●
●
●
●
1 Model and Serial Numbers
2
9
9
9
8
2 Oven Set Control
3 Oven Temp Control
4 Oven Cycling Light
●
●
5 Automatic Oven Timer,
Clock and Minute Timer
●
●
18
6 Rotisserie Receptacle
(Motor is behind oven wall.)
●
20
7 Oven Cleaning Light (Glows
during self-cleaning when all
controls are set.)
20
8 Locked Light (Glows during
self-cleaning when oven has
reached cleaning temperature.
Oven cannot be opened when
this light is on.)
●
●
●
20
9 Oven DoorLatch
(Use for Self-Clean only.)
9,22
10 Oven Interior Light
(Comes on automatically
when door is opened.)
20
15,24
10,24
9
Oven DoorGasket
12 Broil Unit
●
●
13 Bake Unit
2
2
14 Oven Shelves
●
9
15 Oven Shelf Supports
(Letters A, B, C and D
indicate cooking positions for
shelves as recommended on
cooking guides.)
●
15
16 Broiler
Rack (Do not
clean in self-clean oven.)
●
●
13
13
17 Meat Thermometer Receptacle
18 Meat Thermometer Dial
Model JRP14GJ
“G” in model number indicates Black Glass Door.
5
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Features of Your Oven
Model
Models
Models
Upper oven is self-cleaning, lower oven is standard
6
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Models
JKP07J
Models
Explained
on
Model
Feature Index
JKP27GJ
●
●
●
1 Model and Serial Numbers
I
2 Oven Set Control
3 Oven Temp Control
4 Oven Cycling Light
9
9
9
8
●
●
●
●
●
●
5 Automatic Oven Timer,
Clock and Minute Timer
I
●
●
6 Rotisserie Receptacle (Place end of
spit firmly into receptacle when using
rotisserie. Motor is behind oven wall.)
18
●
●
7 Locked Light (Glows during self-
cleaning when oven has reached cleaning
temperature. Oven cannot be opened
when this light is on. )
20
●
●
●
●
●
●
●
●
8 Oven Cleaning Light (Glows during
self-cleaning when all controls are set. )
20
20
I
9 Oven Door Latch
(Use for Self-Clean only.)
I
10 Oven Interior Light (Comes on
automatically when door is opened. )
9,22
2
11 Oven Light Switches
12 Broil Unit
I
●
●
●
15,24
10,24
13 Bake Unit (May be lifted gently
for wiping oven floor.)
14 Oven Shelves
2
2
9
9
I
●
●
●
●
15 Oven Shelf Supports (Letters A, B, C and
D indicate cooking positions for shelves
as recommended on cooking guides.)
●
●
16 Broiler Pan and Rack (Do not
clean in self-clean oven. )
15
●
●
17 Oven Door Gasket
18 Meat Thermometer Receptacle
(Insert pronged end of thermometer
firmly into receptacle. )
13
13
●
19 Meat Thermometer Dial
7
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Automatic Timer and Clock
The Automatic Timer and Clock on
your oven are helpful devices that
serve several purposes.
Time Bake Uses
Questions and Answers
Q. How can I use my Minute
Timer to make my surface
cooking easier?
Automatic Timer
Using Automatic Timer, you can
TIME BAKE with the oven starting
immediately and turning off at the
Stop Time set or you can set both
DELAYED START (some models
say START) and STOP dials to
automatically start and stop oven at
a later time of day. It takes the
worry out of not being home to
start or stop the oven.
A. Your Minute Timer will help
time total cooking which includes
time to boil food and change
temperatures. Do not judge cooking
time by visible steam only. Food
will cook in covered containers
even though you can’t see any
steam.
To Set the Clock
Setting the dials for TIME BAKE
is explained in detail on page 10.
Q. Must the Clock be set on
correct time of day when I wish
to use the Automatic Timer for
baking?
Push in the center knob of the
Minute Timer and turn knob in
either direction to set the Digital
Clock numerals to the correct time.
Self-Clean Uses
Automatic Timer
A. Yes, if you wish to set the
DELAYED START or STOP dials
to turn on and off at set times during
timed functions.
(After setting the Clock, let the
knob out, and turn the Minute
Timer pointer to OFF.)
The self-cleaning function on your
oven uses the Automatic Timer to
set the length of time needed to
clean whether you wish to clean
immediately or delay the cleaning
until low energy times such as
during the night. See page 20.
Q. Can I use the Minute Timer
during oven cooking?
To Set the Minute Timer
The Minute Timer is the large dial
A. The Minute Timer can be
used during any cooking function. “-
The Automatic Timers (DELAYED
START and STOP dials) are used
with TIME BAKE and SELF-
CLEAN functions.
to the
of the Digital Clock. Use
it to time all your precise cooking
operations. This dial also sets or
changes the Digital Clock.
SET THE MINUTE TIMER,
turn the center knob clockwise,
without pushing in, until pointer
reaches number of minutes you
wish to time (up to 60).
Q. Can I change the Clock while
I’m Time Cooking in the oven?
A. No. The Clock cannot
during any program that uses the
oven timer. You must either stop
those programs or wait until they
are finished before changing time.
8
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Baking
When cooking a food for the first
time in your new oven, use time
given on recipes as a guide. Oven
thermostats, over a period of years,
may “drift” from the factory setting
and differences in timing between
an old and a new oven of 5 to 10
minutes are not unusual and you
may be inclined to think that the new
oven is not performing correctly.
However, your new oven has been
set correctly at the factory and is
more apt to be accurate than the
oven it replaced.
that you set. Examples of Immediate
Start (oven turns on now and you
set it to turn off automatically) or
Delayed Start and Stop (setting the
oven to turn on automatically at a
later time and turn off at a preset
stop time) will be described.
How to Set Delayed Start
and Stop
Delayed Start and Stop is setting
the oven timer to turn the oven on
and off automatically at a later time
than the present time of day.
How to Set Immediate
Start
Before beginning make
sure the range clock shows the
correct time of day.
Immediate Start is simply setting
oven to start baking now and turning
off at a later time automatically.
Remember, foods continue cooking
after controls are off.
Step 1: To set start time, push in
knob on DELAYED START dial
(some models may say START) and
turn pointer to time you want oven
to turn on, for example
How to Bake
Step 1: Place food in oven, being
certain to leave about 1 inch of
space between pans and walls of
oven for good circulation of heat.
Close oven door. During baking,
avoid frequent door openings to
prevent undesirable results.
Step 1: To set Stop Time, push in
knob on STOP dial and turn pointer
to time you want oven to turn off;
Step 2: To set Stop Time, push in
knob on STOP dial and turn pointer
to time you want oven to turn off,
for example
The DELAYED
for example
This means your
START dial should beat the same
position as the time of day on
clock.
recipe called for two and one-half
hours of baking time.
Step 2: Turn OVEN SET knob to
BAKE and OVEN TEMP knob to
temperature on recipe or on Baking
Guide.
NOTE: Time on STOP dial must
be later than time shown on range
clock and DELAYED START dial.
Step 3: Check food for doneness
at minimum time on recipe. Cook
longer if necessary. Switch off heat
and remove foods.
How to Time Bake
Step 2: Turn OVEN SET knob to
TIME BAKE. Turn OVEN TEMP
knob to oven temperature, for
example 250°F. The oven will start
immediately and stop at the time
you have set.
Step 3: Turn OVEN SET knob to
TIME BAKE. Turn OVEN TEMP
knob to 250°F. or recommended
temperature.
Place food in oven, close the door
and automatically the oven will be
turned on and off at the times you
have set. Turn OVEN SET to OFF
and remove food from oven.
The automatic oven timer controls
are designed to turn the oven on or
off automatically at specific times
10
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Baking Guide
2. Dark or non-shiny finishes and
glass cookware generally absorb
heat, which may result in dry, crisp
crusts. Reduce oven heat 25”F. if
lighter crusts are desired. Rapid
browning of some foods can be
achieved by preheating cast iron
cookware.
1. Aluminum pans conduct heat
quickly. For most conventional
baking, light, shiny finishes give best
results because they help prevent
overbrowning. For best browning
results, we recommend dull bottom
for cake pans and pie plates.
3. Preheating the oven is not always
necessary, especially for foods
which cook longer than 30 to 40
minutes. For food with short
cooking times, preheating gives
best appearance and crispness.
4. Open the oven door to check
food as little as possible to prevent
uneven heating and to save energy.
Oven
Temperature
Time,
Minutes
Shelf
Food
Comments
refrigerated biscuits take
Container
Bread
Biscuits (%-in. thick)
B, C
B, A
400°-4750
350°-4000
15-20
Shiny Cookie Sheet
2 to 4 minutes less time.
20-30
Coffee cake
Shiny Metal Pan with
satin-finish bottom
400°-450”
350”
20-40
45-55
Preheat cast iron pan for crisp crust.
B
B
Corn bread or muffins
Gingerbread
Cast Iron or Glass
Shiny Metal Parr with
satin-finish bottom
400°-4250
375°
20-30
45-60
Decrease about 5 minutes for muffin
mix, or bake at 450”F. for 25 minutes,
A, B
B
Muffins
Popovers
Shiny Metal Muffin Pans
Deep Glass or Cast Iron Cups
then at
for 10 to 15 minutes.
350°-3750
375°-4250
45-60
45-60
Metal or Glass Loaf Pans
Metal or Glass Loaf Pans
B
A, B
Quick loaf bread
Yeast bread (2 loaves)
Dark metal or glass give deepest
browning.
For thin rolls, Shelf B may be used.
For thin rolls, Shelf B may be used.
375”-425”
350°-375”
10-25
20-30
Shiny Oblong or Muffin Pans
Shiny Oblong or Muffin Pans
A, B
B, A
Plain rolls
Sweet rolls
Cakes
(without shortening)
Angel food
Jelly
Two-piece pan is convenient.
Line pan with waxed paper.
30-55
10-15
45-60
A
B
A
325”-375”
375”-400°
325”-350”
Aluminum
Metal Jelly Roll Pan
Metal or Ceramic
Pan
Sponge
Cakes
Bundt cakes
Cupcakes
45-65
20-25
325°-3500
350°-3750
A, B
B
Metal or Ceramic Pan
Paper liners produce more moist
crests.
Shiny
Muffin Pans
2-4 hrs.
20-35
25-30
40-60
Use 300”F. and Shelf B for small or
individual cakes.
A, B
275”-300”
350°-375”
350°-3750
350°
Metal or Glass Loaf or
Tube Pan
Shiny Metal Pan with
satin-finish bottom
Shiny Metal Parr with
satin-finish bottom
Metal or Glass Loaf Pans
Fruit cakes
Layer
B
B
B
Layer, chocolate
Loaf
Cookies
Brownies
Drop
Refrigerator
Rolled or sliced
Bar cookies from mix use same time.
Use Shelf C and increase temp.
25”F. to 50”F. for more browning.
25-35
10-20
6-12
B, C
B, C
B, C
B, C
325”-350°
350”-400”
400°-4250
375°-400”
or Glass Pans
Cookie Sheet
Cookie Sheet
7-12
Cookie Sheet
Fruits,
Other Desserts
Baked apples
Custard
30-60
30-60
A, B, C
B
350°-4000
300°-3500
Glass or Metal Pan
Reduce temp. to 300”F. for large
custard. Cook bread or rice pudding
with custard base 80 to 90 minutes.
Glass Custard Cups or Casserole
(set in pan of hot water)
Glass Custard Cups or
Casserole
50-90
B
325°
Puddings, Rice
and Custard
Pies
Frozen
400°-4250
325”-350°
45-70
15-25
Large pies use 400°F. and increase
time.
To quickly brown meringue, use
for 8 to 10 minutes.
A
Foil Pan on Cookie Sheet
Spread to crust edges
B, A
Meringue
40-60
40-60
12-15
Custard fillings require lower
temperature, longer time.
400°-425”
400°-4250
450°
A, B
B
B
Glass or Satin-finish Metal
Glass or Satin-finish Metal
Glass or Satin-finish Metal
One crust
Two crust
Pastry shell
Miscellaneous
Baked potatoes
Scalloped dishes
Souffles
60-90
30-60
30-75
Increase time for large amount
or size.
325°-4000
325°-3750
300°-350”
A, B, C
A, B, C
B
Set on Oven Shelf
Glass or Metal Pan
Glass
11
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Roasting
Roasting is cooking by dry heat.
Tender meat or poultry can be
roasted uncovered in your oven.
Roasting temperatures, which
should below and steady, keep
spattering to a minimum. When
roasting, it is not necessary to
sear, baste, cover or add water
to your meat.
Questions & Answers
Q. Is it necessary to check for
doneness with a meat thermometer?
A. Checking the finished internal
temperature at the completion of
cooking time is recommended.
Temperatures are shown on Roasting
Guide on page 14. For roasts over 8
pounds, cooked at
reduced time, check with
with
Roasting is really a baking
Step 4: Most meats continue to
cook slightly while standing, after
removed from the oven.
procedure used for meats. Therefore,
oven controls are set to BAKE. (You
may hear a slight clicking sound,
indicating the oven is working
properly.) Roasting is easy; just
follow these steps:
thermometer at half-hour intervals
after half the time has passed.
time recommended for
Q. Why is my roast crumbling
when try to carve it?
roasts is 10 to 20 minutes to allow
roast to firm up and make it easier to
carve. Internal temperature will rise
about 5° to 10”F.; to compensate for
temperature rise, if desired, remove
roast from oven at 5° to 10”F. less
than temperature in guide on page 14.
A. Roasts are easier to slice if
allowed to cool 10 to 20 minutes
after removing from oven. Be sure
to cut across the grain of the meat.
Q. Do I need to preheat my
oven each time I cook a roast
or poultry?
You may wish to use TIME
BAKE, as described on page 10, to
turn oven on and off automatically.
A. It is rarely necessary to preheat
your oven, only for very small
roasts, which cook a short length
of time.
Remember that food will continue
to cook in the hot oven and therefore
should be removed when the desired
internal temperature has been
reached.
Step 1: Check weight of meat, and
place, fat side up, on roasting rack
in a shallow pan. (Broiler pan with
rack is a good pan for this.) Line
broiler pan with aluminum foil when
using pan for marinating, cooking
with fruits, cooking heavily cured
meats, or for basting food during
cooking. Avoid spilling these
Q. When buying a roast, are
there any special tips that would
help me cook it more evenly?
For Frozen
A. Yes. Buy a roast as even in
thickness as possible, or buy rolled
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).
Q. Can I seal the sides of my foil
“tent” when roasting a turkey?
materials on oven liner or door.
Step 2: Place in oven on shelf in
A or B position. No preheating is
necessary.
A. Sealing the foil will steam the
meat. Leaving it unsealed allows the
air to circulate and brown the meat.
. Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions given
on packer’s label.
Step 3: Turn OVEN SET to BAKE
and OVEN TEMP to
poultry may be cooked at
for best browning.
Small
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Meat Thermometer
Models
For many foods, especially
roasts and poultry, internal food
temperature is the best test for
doneness. The meat thermometer
takes the guesswork out of roasting
by cooking foods to the exact
doneness you want. The meat
thermometer has a skewer-like
probe at one end of the cable and a
two-pronged plug at the other. Use
handle of plug and probe, rather
than cable, when inserting and
removing these parts from meat
and/or oven wall receptacle. After
preparing meat and placing in
roasting pan on rack, follow the
steps below for proper use of meat
thermometer.
Step 3: Plug cable into receptacle
Step 6: When internal temperature
of roast reaches number you have
set, a buzzer sounds. To stop
buzzer, turn pointer to SIGNAL
OFF. Internal temperature of meat
can be determined at any time
during cooking by turning pointer
down until buzzer sounds.
on oven wall. The prongs are
especially designed to only plug in
one way. Be certain to insert plug
into receptacle all the way. Close
oven door.
Step 4: Turn OVEN SET knob to
BAKE and OVEN TEMP knob to
recommended oven temperature,
for example
See Roasting
Step 7: When roast is done,
use care in removing plug from
receptacle. DO NOT USE CABLE.
Remove meat from oven. Since
most meat continues cooking, you
may wish to remove 5° to 10° sooner.
Guide on page 14 for oven
temperature.
Step 1: To gauge placement of
probe, lay probe on outside of meat
along top or side and mark with
finger where edge of meat comes
on probe. Probe should be placed
so point rests in center of the
thickest part of roast.
Step 5: Refer to chart near Meat
Thermometer Dial to determine
at what internal temperature meat
will be done. Then turn knob next
to dial to move pointer to correct
number (internal temperature)
on dial.
Step 8: Remove probe from meat,
using handle of probe not cable.
Most meats carve easier if let stand
5 to 10 minutes. Let thermometer cool
and clean as directed in Cleaning
Guide on page 24. Do not leave
in oven.
Step 2: Insert probe into meat up
to point marked off with fingers.
Point should not touch bone, fat or
gristle. Not more than 2“ of probe,
not counting handle, should be left
exposed outside of meat.
—.
See Roasting Guide on page 14.
13
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Roasting Guide
Roasting
1. Position oven shelf at B for
small-size roasts (3 to 7
at A for larger roasts.
3. Remove fat and drippings as
necessary. Baste as desired.
5. Frozen roasts can be
conventionally roasted
and
10 to 25
per
4. Standing time recommended
for roasts is 10 to 20 minutes. This
allows roasts to firm up and makes
them easier to carve. Internal
will rise about 5° to
10”F.; to compensate for temperature
rise, if desired, remove roast from
oven sooner at 5° to 10”F. less than
temperature in guide.
time than given in guide for
2. Place meat fat-side up, or poultry
breast-side up, on broiler pan or
other shallow pan with trivet. Do
refrigerated roasts. (10 minutes
per pound for roasts under 5 pounds.)
Defrost poultry before roasting.
not cover. Do not stuff
just before roasting.
until
a
thermometer for more accurate
doneness. On models so equipped,
use the meat probe—control signals
when food has reached set
temperature. (Do not place
thermometer or probe in stuffing.)
Internal
Oven
Approximate Roasting Time,
Temperature ‘F
Temperature
Doneness
in Minutes per Pound
Meat
6 to
3 to 5-lbs.
Tender cuts; rib, high quality sirloin tip,
rump or top round*
130°-1400
150°-1600
170°-185”
325°
Rare:
Medium:
Well Done:
24-30
30-35
35-45
18-22
22-25
28-33
Lamb Leg or bone-in shoulder*
130°-1400
150°-1600
170°-1850
Rare:
Medium:
Well Done:
20-23
24-28
28-33
325°
21-25
25-30
30-35
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Well Done:
Well Done:
To Warm:
170°-1800
170°-1800
125°-1300
325°
325°
325”
30-40
30-40
35-45
35-45
10 minutes per pound (any weight)
10 to 15-lbs.
Under
Ham, raw
Well Done:
170°
325°
20-30
17-20
*For boneless rolled roasts over 6-inches thick, add 5 to 10 minutes per pound to times given above,
Poultry
3 to 5-lbs.
Over 5-lbs.
Well Done:
Well Done:
185°-1900
185°-1900
Chicken or Duck
Chicken pieces
325°
375°
35-40
35-40
30-35
In tbigh:
185”- 190°
10 to 15-lbs.
20-25
Over 15-lbs.
15-20
Turkey
Well Done:
325°
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Broiling
See Broiling Guide on page 17.
Broiling is cooking food by intense
radiant heat from the upper unit in
the oven. Most fish and tender cuts
of meat can be broiled. Follow
these steps to keep spattering and
smoking to a minimum.
Questions &Answers
Q. Why should I leave the door
closed when broiling chicken?
A. Chicken is the only food
recommended for closed-door
broiling. This is because chicken is
relatively thicker than other foods
you broil. Closing the door holds
more heat in the oven which allows
chicken to cook evenly throughout.
Step 1: If meat has fat or gristle near
cut vertical slashes
2“ apart. If
may be trimmed, leaving layer
Step 6: Turn food only once
-
Time foods
first side
about 1/8” thick.
per Broiling Guide.
Q. When broiling, is it necessary
to always use a rack in the pan?
Turn food, then use times given for
second side as a guide to preferred
doneness. (Where two thicknesses
and times are given together, use
first times given for thinnest food.)
Step 2: Place meat on broiler rack
in broiler pan which comes with
range. Always use rack so fat drips
into broiler pan; otherwise juices
A. Yes. Using the rack suspends
the meat over the pan. As the meat
cooks, the juices fall into the pan,
thus keeping meat drier. Juices
are protected by the rack and stay
cooler, thus preventing excessive
spatter and smoking.
may
hot enough to catch
Step 7: Turn OVEN SET knob
to OFF. Serve food immediately,
and leave pan outside oven to cool
during meal for easiest cleaning.
Position shelf on recommended
shelf position as
in Broiling
Guide on page 17. Most broiling is
done on C position, but if your
range is connected to 208 volts, you
may wish to use higher position.
Q. Should I salt the meat before
broiling?
Use of Aluminum Foil
A. No. Salt draws out the juices
and allows them to evaporate.
Always salt after cooking. Turn
meat with tongs; piercing meat
with a fork also allows juices to
escape. When broiling poultry
or fish, brush each side often
with butter.
Q. Why are my meats not turning
out as brown as they should?
1. If desired, broiler pan maybe
lined with foil and broiler rack may
be covered with foil for
A. In some areas, the power
(voltage) to the range maybe low.
In these cases, preheat the broil
unit 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 food
only once during broiling.
-
Step 4: Leave door ajar a few inches
(except when broiling chicken).
The door stays open by itself, yet
the proper temperature is maintained
in the oven.
ALWAYS BE CERTAIN
MOLD FOIL THOROUGHLY TO
BROILER RACK, AND SLIT
FOIL TO CONFORM WITH
SLITS IN RACK. Broiler rack is
designed to minimize smoking and
spattering, and to keep drippings
cool during broiling. Stopping fat
and meat juices from draining to
the broiler pan prevents rack from
serving its purpose, and juices may
become hot enough to catch fire.
,..
.
Q. Do I need to grease my broiler
rack to prevent meat from sticking?
z
i-
A. No. The broiler rack is designed
to reflect broiler heat, thus keeping
the surface cool enough to prevent
meat sticking to the surface. However,
spraying the broiler rack lightly with
a vegetable cooking spray before
cooking will make cleanup easier.
2. DO
place a sheet of
❑
aluminum foil on shelf. To do so
may result in improperly cooked
foods, damage to oven finish and
increase in heat on outside surfaces
of the oven.
—
Step 5: Turn both OVEN SET and
OVEN TEMP knobs to BROIL.
Preheating units is not necessary.
(See notes in Broiling Guide.)
15
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Broiling with the Meat Thermometer (onmodelssoequipped)
You may use the meat thermometer
Questions and Answers
for broiling, such as steak or ham
slices. Prepare meat on broiler rack
and pan as explained on page 15,
Q. Can the meat thermometer
remain in the oven if it’s not
inserted in food?
“How to
Set both OVEN
SET and OVEN TEMP knobs to
A. No. Remove probe from
BROIL and leave door ajar as
receptacle when not in use. You
could damage the probe by leaving
it in during cooking operations that
do not require the probe.
recommended, after placing probe
in meat and oven as directed below.
Step 3: For rare steaks cook first
side to 90 on meat thermometer
dial; for medium to 100; for
done 110. Set Meat Thermometer
Dial to preferred doneness.
I
Q. May I insert the meat
thermometer into frozen foods?
A. No. Foods must be completely
defrosted before inserting probe.
Step 4: At sound of buzzer, turn
steak; check probe to be certain it
has not moved out of position.
Reset pointer on Meat Thermometer
and cook second side. See guide on
oven near Meat Thermometer Dial.
Q. Should I line broiler pan with
aluminum foil when roasting?
Step 1: Use steak at least 1 to
inches thick. Lay probe on top of
steak to determine the position
probe is to be inserted. Gauge
distance from edge to center of
largest muscle; mark with thumb
where edge of meat or fat meets
probe. Be certain NOT MORE
THAN 2 inches of probe, not
counting handle, is left exposed
outside of meat.
A. Yes, when using pan for
marinating, cooking with fruits or
heavily cured meats, or for basting
during cooking. Avoid spilling these
materials on oven liner or door.
NOTES:
●
If there is a question about
whether probe has moved out of
position during cooking, turn knob
so pointer moves down on dial until
buzzer sounds. Note indicated
temperature and reset pointer to
SIGNAL OFF. Push probe farther
down into roast, about 1 inch, then
after a few minutes redetermine
internal temperature as above. If
new temperature is lower, the probe
was probably out of position. If so,
allow meat to cook to proper
Q. How may I be sure that my
roast will cook the same each time?
—
A. When using the meat
thermometer in roasting, the probe
must be inserted properly. Check
the position of the probe during
cooking. Sometimes the probe slips
or is touching bone, fat or gristle.
Reposition probe correctly and set
oven again to finish roasting.
internal temperature.
●
Let meat thaw enough to allow
Step 2:
probe from meat
inserting probe. The probe is
sturdy but take care not to force it
too hard into roast.
keeping thumb in place on probe.
Insert probe as near as possible to
center of thickness of steak. Push
probe into steak to where thumb
meets fat or meat.
●
Do not disconnect probe during
cooking. Use hotpads when
removing probe at end of cooking.
Do not use tongs to pull on cable
since they may damage it.
DO
USE THE MEAT
THERMOMETER WITH THE
ROTISSERIE.
16
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Broiling Guide
Broiling
To slash, cut crosswise through
outer fat surface just to the edge of
the meat. Use tongs to turn meat
over to prevent piercing meat and
losing juices.
6. Broiler does not need to be
preheated. However, for very thin
foods, or to increase browning,
preheat if desired.
1. Always use broiler pan and rack
that comes with your oven. It is
designed to minimize smoking and
spattering by trapping juices in the
shielded lower part of the pan.
7. Frozen Steaks can be
4. If desired, marinate meats or
chicken before broiling. Or brush
with barbecue sauce last 5 to 10
minutes only.
conventionally broiled by
positioning the oven shelf at next
lowest shelf position and increasing
cooking time given in this guide
times per side.
2. Oven door should be ajar for all
foods except chicken; there is a
special position on door which
holds door open correctly.
5. When arranging food on pan,
do not let fatty edges hang over
sides, which could soil oven with
fat dripping.
8. If your range is connected to
208 Volts, rare steaks may be
by preheating broil heater and
positioning the oven shelf one
position higher.
3. For steaks and chops, slash fat
evenly around outside edges of meat.
Quantity and/or
Shelf
First Side
Second Side
Food
Thickness
Position
Time, Minutes
Time, Minutes
Comments
Bacon
(about 8
c
3
Arrange in single layer.
thin slices)
Ground Beef
Well Done
l-lb. (4 patties)
to %-in. thick
Space evenly.
Up to 8 patties take about same time.
7
4-5
c
Beef
Rare
Medium
Well Done
l-inch thick
(1 to
c
7
9
13
7
9
13
Steaks less than 1 inch cook through
before browning. Pan frying is
recommended.
c
c
Slash fat.
Rare
Medium
Well Done
1%-in. thick
(2 to
10
15
25
7-8
14-16
20-25
c
c
c
Chicken
1 whole
(2 to
split lengthwise
A
35
10-15
Reduce times about 5 to 10 minutes per
side for cut-up chicken. Brush each side
with melted butter. Broil with skin
down first and broil with door closed.
Bakery Products
Bread (Toast) or
Toaster Pastries
2 to 4 slices
1 pkg. (2)
1
~/2
Space evenly. Place English muffins
cut-side-up and brush with butter, if
desired.
c
English Muffins
2 (split)
c
3-4
B
13-16
Do not
Cut through back of
Spread
Lobster Tails
2-4
open. Brush with melted butter
before and after half time.
turn over.
(6 to 8-oz. each)
5
Handle and turn very carefully.
Brush with lemon butter before and
during cooking if desired. Preheat
broiler to increase browning.
l-lb. fillets to
‘/z-in. thick
c
5
Fish
Increase times 5 to 10 minutes per side
for 1%-inch thick or home cured.
B
8
8
Ham Slices
(precooked)
l-in. thick
10
13
fat.
10
13
Pork Chops
Well Done
2(% inch)
2 (l-in. thick)
about 1 lb.
c
B
Chops
Medium
Well Done
4-7
10
Slash fat.
2(1 inch)
about 10 to 12 oz.
c
c
8
10
4-6
12-14
10
17
c
Medium
Well Done
2
inch)
B
about 1
If desired, split sausages in half
lengthwise; cut into 5 to 6-inch pieces.
I-2
c
6
Wieners and similar
precooked sausages,
bratwurst
l-lb. pkg. (10)
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Models
Rotisserie
Food is cooked by revolving on
a spit under the (upper) broil unit.
As food turns, it bastes itself to
produce a succulent brown and
tender roast. Meat tender enough
for roasting may be rotissed.
4. Insert spit into motor: Grasp
handle on spit. Using point of spit,
move to one side the cover over
motor outlet in rear of oven; push
spit firmly into motor outlet as far
as it will go. Remove handle.
5. Check rotation of food. Tighten
or adjust forks if necessary. During
cooking, forks may need tightening
due to normal meat shrinkage.
Finish securing food on spit by
gliding second 2-pronged fork onto
spit with prongs toward food. Tighten
screws to a flat surface on spit.
6. As food cooks, leave door ajar in
“Broil” position; door stays open
by itself.
7. Baste food if desired. With pot
holders, pull out pan and shelf
together to shelf stop. Attach
handle to spit to revolve food by
hand while basting. To continue
cooking push shelf and broiler pan
into oven, insert spit into motor,
remove handle.
1. Assemble rotisserie. Insert
curved ends of frame into large
holes of broiler pan handles. Lock
frame in place by fitting straight
ends of support into holes in center
handles.
2. Secure food on spit. When
secured correctly, food will be
located in center area of spit
leaving 4 inches free at the pointed
end (this part goes into motor).
Rotisserie Notes
4. Place spit on frame so handle end
is in narrow support, and pointed
end is in wide U-shaped support.
—
●
Do not use electric meat
thermometer, on models so
equipped, while operating the
rotisserie. A regular, non-electric
meat thermometer may be used
while rotissing providing it doesn’t
touch the oven, frame or pan while
meat revolves. (Or, if desired, cook
to estimated doneness then pull
meat from oven to insert meat
thermometer. Wait about 2 minutes
for temperature to register. If meat
is not done, remove thermometer
and continue cooking if necessary. )
Rotissing the Food
3. To secure food on spit: Push
2-pronged fork onto spit near
handle end. Tighten with screw.
Push spit through food (tie food
securely and compactly), distributing
weight evenly on each side of spit.
1. Put oven shelf in lowest position
in oven. With food on spit, place
spit on oven shelf.
2. Set OVEN TEMP knob as
suggested on Rotisserie Time and
Temperature Guide at right. Settings
are 300-400”F. to get foods juicy
and done without overbrowning.
To check weight distribution on
spit, hold spit (and food) between
hands, palms up; spit should roll
smoothly from palms to fingertips
when palms are tipped forward.
3. Switch OVEN SET knob to
ROTISSERIE. This starts broil unit
and rotisserie motor operating. Spit
can be inserted and removed more
easily when motor is operating.
Make certain when touching
. If rotissing turkey, let stand in
warm oven 10 to 20 minutes after
cooking to assure juicy meat and
complete doneness.
. At end of cooking pull out pan
and shelf together, using pot
holders. Turn OVEN SET to OFF.
Remove food from spit. Cool pan
outside oven; soak forks and screws
for easiest clean up.
spit that no part of body or pot
holder touches coils of broil unit.
18
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Rotisserie Time and Temperature Guide
Approximate
Meat
Oven Temp.
Setting
Time
Minutes Per Lb.
Thermometer
Temperatures
Food
GeneraI Directions
For roasts OVER 10 pounds,
cook about 1/2 estimated time, then
check at 1/2 hour intervals with meat
thermometer for internal doneness.
2. Thin roasts, 3 to 4 pounds, may
slightly longer times per pound than
those given on guide.
Beef
Rolled Rib
Rare
Medium
Well Done
325
325
325
22-29
n-31
130-140
150-160
170-185
32-42
Lamb
Leg, boned and rolled
350
24-27
175-185
170-195
175 for medium.
185 for well done.
Pork, fresh
Loin
Spareribs (barbecued)
Spareribs (plain)
350
350
400
Buy ribs split down center. Thread on
spit. To barbecue, brush with sauce
every 15 minutes.
25-34
hrs. (total time)
cured
Ham
Cook-Before-Eating
bone in
Fully Cooked
325
325
17-20
14-18
160
130
Poultry
Capon* (6-8 Ibs. )
Brush with melted butter or margarine,
basting or barbecue sauce several times
during cooking.
375
26-30
185-190
Chicken* (2-3
Ibs. )
400
400
33-42
48-62
Same as above.
t
t
If
4 to 5 of this size chicken
crosswise on spit. Let revolve to within
1/2 hour of doneness time, then brush
every 10 minutes with barbecue sauce.
Brush with butter, or butter and lemon
juice mixed. Thread hens on spit either
lengthwise or crosswise.
Hen* (1 lb. )
400
About hr. (total time)
31-35
185-190
180-185
Do not brush with fat.
Duckling* (4-5 Ibs.)
Turkey* (8-12 Ibs. )
350
350
Cook without brushing with fat, or brush
with butter or margarine as desired.
cooked, switch OVEN SET to OFF, close
door, let turkey stand 10 to 20 minutes IN
OVEN. Remove from oven and carve.
Veal
180
180
160
Shoulder, boned and rolled
350
350
350
30-33
23-25
23-27
Brush with sauce if desired.
Brush with sauce if desired.
Bologna
Canadian Bacon
Luncheon Meat
can)
350
23-32 (total time)
23-32 (total time)
-
.
.
.
,
Brush with sauce
Wieners.
350
I
I
I
small poultry, test doneness by moving leg gently back and forth, and press leg muscle to be certain it is soft.
*Ready-to-cook weight. IMPORTANT: Tie legs and wings close to body to make doneness of bird as uniform as possible. All times given are for unstuffed birds.
Spillage of marinades, fruit juices and basting materials containing acids may
with a paper towel. When surface is cool, clean and rinse.
discoloration on oven liner or door so should be wiped up immediately
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Operating the Self-Cleaning Oven
Step 3:
How to Set Oven
for Cleaning
Step 1:
Before Setting Oven
Controls, Check These
Things:
Set the automatic oven timer:
Turn OVEN SET and OVEN
TEMP knobs to CLEAN. Controls
will snap into final position when
the CLEAN location is reached.
Step 1:
Remove broiler pan, broiler rack
and other cookware from the oven.
(Oven shelves may be left in oven.
Note: Shelves will discolor after
the self-clean cycle.)
.
Make sure both the range clock
Step 2:
and the DELAYED START dial
show the correct time of day. When
the DELAYED START knob is
pushed in and turned, it will “pop”
into place when the time shown on
the range clock is reached.
Wipe up heavy soil on oven
bottom. If you use soap, rinse
thoroughly before self-cleaning, to
prevent staining.
●
Decide on cleaning hours necessary.
Recommended Cleaning Time:
Moderate Soil—2 hours
(thin spills and light spatter)
Heavy Soil—3 hours
(heavy, greasy spills and spatter)
. Add these hours to present time
of day, then push in and turn STOP
dial clockwise to this desired stop
time. CLEANING light glows,
showing cleaning is starting.
Step 2:
Slide the LATCH HANDLE to the
right as far as it will go.
A. Oven Front Frame
B. Oven Door Gasket
C. Openings in Door
D. Rotisserie Receptacle
E. Oven Light
The LOCKED light will glow,
indicating oven is hot and door
cannot be opened. Oven door and
window get hot during self cleaning.
DO
TOUCH.
Step 3:
●
Clean spatters or spills on oven
front frame (A) and oven door
outside gasket (B) with a dampened
cloth. Polish with a dry cloth. Do
not clean gasket (B). Do not allow
water to run down through openings
in top of door (C). Never use a
commercial oven cleaner in or
around self-cleaning oven.
●
Clean top, sides and outside front
of oven door with soap and water.
Do not use abrasives or oven
cleaners.
Step 4:
Close rotisserie receptacle (D) on
models so equipped.
Step 5:
Close oven door and make sure
oven light (E) is off.
20
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SET knob to OFF. Open windows
to rid room of smoke. Allow the
oven to cool for at least one hour
before opening the door. Wipe up
the excess soil and reset the clean
cycle.
Questions and Answers
Follow These Steps after
Self-Cleaning
After cleaning is complete, the
door will stay locked until the oven
cools and the LOCKED light goes
off. This takes about 30 minutes.
Q. Why won’t my oven clean
immediately even though I set
all the time and clean knobs
correctly?
A. Check to be sure your
Q. Is the “crackling” sound I
hear during cleaning normal?
DELAYED START dial is set to
the same time as the range clock.
Also check to be sure LATCH
HANDLE is moved to the right.
A. Yes. This is the metal heating
and cooling during both the
cooking and cleaning functions.
Q. If my oven clock is not working,
Q. Should there be any odor
during the cleaning?
can I still self-clean my oven?
A. No. Your Automatic Oven
Timer uses the range clock to help
start and stop your self-cleaning
cycle.
A. Yes, there maybe a slight odor
during the first few cleanings.
Failure to wipe out excessive soil
might also cause an odor when
cleaning.
When LOCKED light is off, slide
the LATCH HANDLE to the left as
far as it will go and open the door.
Q. Can I use commercial oven
cleaners
any part of my
self-cleaning oven?
Q. What causes the hair-like
lines on the enameled surface
of my oven?
A. No cleaners or coatings should
be used around any part of this
oven. If you do use them and do not
wipe the oven absolutely clean, the
residue can scar the oven surface
and damage metal parts the next
time the oven is automatically
cleaned.
A. This is a normal condition
resulting from heating and cooling
during cleaning. They do not affect
how your oven performs.
Q. Why do I have ash left in my
oven after cleaning?
Q. Can I clean the Woven Gasket
A. Some types of soil will leave a
deposit which is ash. It can be
removed with a damp sponge or
cloth.
Step
around the oven door?
Turn OVEN SET knob to OFF.
A. No, this gasket is essential for
a good oven seal, and care must be
taken not to rub, damage or move
this gasket.
Step 3:
Turn OVEN TEMP knob to
Q. My oven shelves do not slide
easily. What is the matter?
NOTE: If you wish to start and
stop cleaning at a later time than
shown on clock, push in and turn
DELAYED START dial to time
you wish to start. Add the hours
needed for cleaning to this “start”
time, then push in and turn STOP
dial to this desired stop time. Oven
will automatically turn on and off
at the set times.
Q. After having just used the
oven, the LOCKED light came
on and I could not move the
LATCH HANDLE. Why?
A. After many cleanings, oven
shelves may become so clean they
do not slide easily. If you wish
shelves to slide more easily,
dampen fingers with a small
amount of cooking oil and rub
lightly over sides of shelf where
they contact shelf supports.
A. After several continuous
temperature bakings or
the LOCKED light may come on.
The oven door can’t be latched for
self-cleaning while the LOCKED
light is on. If this happens, let the
oven cool until the LOCKED light
goes off. Then the oven door can
be latched for self-cleaning.
Q. My oven shelves have become
gray after the self-clean cycle. Is
this normal?
A. Yes. After the self-clean cycle,
the shelves may lose some luster
and discolor to a deep gray color.
Q. What should I do if excessive
smoking occurs during cleaning?
A. This is caused by excessive soil,
and you should switch the OVEN
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Care and Cleaning
(See Cleaning Guide on page 24.)
Proper care and cleaning are
important so your oven(s) will give
you efficient and satisfactory
service. Follow these directions
carefully in caring for your oven(s)
to assure safe and proper
Lamp Replacement
CAUTION: Before replacing
your oven lamp bulb, disconnect
the electric power for your oven
at the main fuse or circuit
breaker panel. Be sure to let the
lamp cover and bulb cool completely
before removing or replacing them.
maintenance.
Porcelain Enamel and
Painted Surfaces
Any acid foods spilled (such as
fruit juices, tomato or vinegar)
should be wiped up immediately.
See guide for cleaning directions.
The oven
with a glass
is covered
cover which
is held in place with a bail-shaped
wire.
1.
REMOVE, hold hand
under cover so it doesn’t fall when
released. With fingers of same
hand, firmly push back wire bail
until it clears cover. Lift off cover.
DO NOT REMOVE ANY
SCREWS TO REMOVE COVER.
2. Replace lamp with 40-watt
home appliance bulb.
3.
REPLACE cover, place it
into groove of lamp receptacle. Pull
wire bail forward to center of cover
until it snaps into place. When in
place, wire holds cover firmly. Be
certain wire bail is in depression in
center of cover.
4. Connect electric power to oven.
22
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Adjusting Oven Thermostat
Use time given on recipe when
cooking for first time. Oven
thermostats may “drift” from the
factory setting over the years, and
5 to 10-minute differences in timing
between an old and a new oven are
not unusual. Your oven has been set
correctly at the factory and is more
apt to be accurate than the oven
which it
find that
However, if
foods
1. Pull off knob. Loosen both
screws on back of knob.
1. Remove knob, and hold so
brown too little or too much, you
may make a simple adjustment in
the OVEN TEMP thermostat knob.
pointer is at top of knob. Using a
potholder or similar material, hold
“skirt” of knob firmly in one hand.
Grasp handle of knob in other
hand. Note position of pointer and
turn handle to move pointer toward
word RAISE or LOWER. Pointer
is designed not to move easily. If it
is seated so it is difficult to move,
pointer may be loosened slightly.
Insert a thin screwdriver, knife
blade or similar instrument and lift
up end of pointer slightly.
2. Move pointer one notch in
desired direction. Tighten screws.
PULL KNOB OFF SHAFT. LOOK
AT BACK OF KNOB AND
CURRENT SETTING BEFORE
MAKING ANY ADJUSTMENT.
3. Return knob to oven, matching
flat area of knob to shaft.
NOTE: On double-oven model, be
certain knobs are returned to shafts
from which they were removed.
To increase temperature, turn
toward HI; to decrease, turn toward
LO. Each notch changes temperature
10”F.
Recheck oven performance before
making an additional adjustment.
Follow appropriate instructions at
right to adjust your oven thermostat.
2. After adjustment is made, press
pointer firmly against knob. Return
knob to range, matching flat area
on knob and shaft.
Recheck oven performance before
making an additional adjustment.
23
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Cleaning Guide
Note: Let oven parts cool before touching or handling.
PART
MATERIALS TO USE
GENERAL DIRECTIONS
Bake Unit and
Broil Unit
Do not clean the bake unit or
NOTE: The bake unit is hinged and can be
unit. Any soil will burn off when the unit is heated.
gently to clean the oven floor. If
residue, or ash accumulates around the bake unit, gently wipe around the unit
water.
warm
Drain fat, cool pan and rack slightly. (Do not let soiled pan and rack stand in oven to cool.)
on detergent. Fill the pan with warm water and spread cloth or paper towel over the
rack. Let pan and rack stand for a few minutes. Wash; scour if necessary. Rinse and dry.
The broiler pan and rack may also be cleaned in a dishwasher.
Broiler Pan and Rack
●
Soap and Water
● Soap-Filled Scouring Pad
● Plastic Scouring Pad
● Dishwasher
●
Mild Soap and Water
Oven Control Knobs
Outside Glass Finish
Pull off knobs. Wash gently but do not soak. Dry and return controls to oven,
making sure to match flat area on the knob and shaft.
Wash all glass with cloth dampened in soapy water. Rinse and polish with a dry
●
Soap and Water
cloth. If knobs are removed, do not
cleaning.
water to run down inside the surface of glass while
Metal, including
Chrome
●
Soap and Water
Wash, rinse, and then polish with a dry cloth.
DO
USE steel wool,
ammonia, acids or
commercial oven
If acids should spill on the range while it is hot, use a dry
paper towel or cloth to wipe up right away. When the
surface has cooled, wash and rinse.
Porcelain Enamel
● Paper Towel
● Dry
● Soap and Water
DO
cleansing
abrasives. These might
scratch tbe
USE oven cleaners,
or harsh
and
Surfaces
For other spills, such as fat
etc., wash with soap
with a dry cloth.
and water when cooled and then rinse.
SELF-CLEANING OVEN: For inside of door, clean
ONLY tbe door liner outaide the gasket. The area inside the
gasket is automatically cleaned when the oven is in the
Oven
●
Soap and Water
DO
USE oven cleaners,
cleansing powdera or harsh
abrasives.
cleaning cycle. DO
rub or damage the gasket. Avoid
getting soap and water on the gasket or in the slots on the
door. After washing, be sure to rinse area outside gasket
thoroughly—soap left on liner
additional stains
when oven is reheated. Use soap and water to clean the
top, sides, and front of the oven door.
NON-SELF-CLEANING OVEN: (lower oven on model
Use soap and water to thoroughly clean the top,
sides, front and inside of oven door. Rinse well—soap left
on liner causes additional stains when oven is reheated.
Oven Gasket*
Avoid getting ANY cleaning materials on the gasket.
Oven
For Self-Cleaning Oven
●
●
Soap and Water
Cool before cleaning. Frequent wiping with mild soap and water will prolong the time
between major cleanings. Be sure to rinse thoroughly to avoid additional stains. For heavy
soiling, use your self-cleaning cycle often.
For Non-Self-Cleaning
Oven (lower oven on
model
Soap and Water
Cool before cleaning.
FOR LIGHT SOIL: Frequent wiping with mild soap and water (especially
cooking
● Soap-Filled Scouring Pad
●
meat) will prolong the time between major cleaning. Rinse thoroughly—soap left on liner
causes additional stains when oven is reheated.
Commercial Oven Cleaner
FOR HEAVY SOIL: Choose a non-abrasive cleaner and follow label instructions, using thin
layer of cleaner. Use of rubber gloves is recommended. Wipe or rub lightly on stubborn
spots. Rinse well. Wipe off any oven cleaner that gets on thermostat bulb. When rinsing oven
after cleaning also wipe thermostat bulb.
CAUTION: When in use.
or towel. When
bulbs can become warm
touching warm lamps with
to break if touched with moist cloth
cloths if lamp cover is removed.
Your shelves can be cleaned with the self-cleaning function in the oven. For heavy soil, clean
by hand and rinse thoroughly.
●
Soap and Water
Shelves
(See Self-Cleaning
OvenDirections)
Meat Thermometer
● Soap and Water
● Soap-Filled Scouring Fad
Cool before cleaning. DO NOT IMMERSE IN WATER. Scour stubborn spots with
scouring pad, rinse and dry. DO
STORE IN OVEN.
Rotisserie
Spit, Forks
Screws, Frame
● Soap and Water
Soak in hot,
water; scour to remove cooked-on food or sauces; wash.
●
Commercial Oven Cleaner
*Spillage of marinades, fruit juices, tomato sauces and basting materials containing acids may cause discoloration.
immediately, with care being taken to not touch any hot portion of the oven. When the surface is cool, clean and rinse.
should be wiped up
24
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Questions?
Use This Problem Solver
PROBLEM
POSSIBLE CAUSE AND REMEDY
OVEN DOES
WORK
Difficulty may be in the main distribution panel of your
by a blown oven
circuit fuse, a tripped oven circuit breaker, the main fuse or the main circuit breaker,
depending on nature of
control box uses fuses,
power supply. If a circuit breaker is involved, reset it. the
oven fuse (a cartridge-type) should be changed BUT ONLY
SOMEONE FAMILIAR WITH
CIRCUITS. If, after performing
call for service.
of these procedures, the fuse blows or circuit breaker trips
NOTE: Apartment tenants or condominium
request their building
management to perform this check before calling for service.
Oven controls are not properly set.
On self-cleaning oven, door left in locked position after cleaning.
OVEN
Check to be certain step-by-step directions were followed correctly. Review pages on
use of timer.
TIMER DOES
WORK PROPERLY
FOOD DOES NOT
BROIL PROPERLY
OVEN SET knob not set at
OVEN TEMP knob not set at BROIL.
Door
left ajar as recommended.
Improper shelf position is being used. Check Broiling Guide.
When using special meat thermometer (on models so equipped), end not inserted fully
into oven receptacle or probe not placed in food properly.
Necessary preheating was not done.
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
OVEN SET knob not set on BAKE.
OVEN TEMP knob not set correctly.
Shelf position is incorrect. Check Roasting or Baking Guide.
Oven shelf is not level.
When using meat thermometer (on models so equipped), end not fully seated in oven
receptacle or probe end not in meat correctly.
Wrong cookware is being used. When roasting, pan is too small.
A foil tent was not used when needed to slow down browning during roasting.
OVEN WILL
SELF-CLEAN
Automatic timer
not set or not set properly. The
dial must be set and
advanced beyond the time noted on oven clock.
The STOP dial was not advanced for long enough.
Both OVEN SET and OVEN TEMP knobs must be at CLEAN setting.
A thick pile of spillover when cleaned
have insulated the area from further heat.
a heavy layer of ash in spots which could
Latch not moved to the right.
25
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The Problem
(continued)
POSSIBLE CAUSE AND REMEDY
PROBLEM
Turn OVEN SET knob to CLEAN. Glowing Locked Light after knob is turned
indicates oven is too hot from previous use and door won’t latch. To cool oven, open
door wide, then Latch can be moved.
OVEN DOOR WON’T
LATCH
OVEN SET knob must beat CLEAN or OFF before latch can be moved.
bulb is loose.
OVEN LIGHT
DOES
WORK
is defective. Replace.
I
If you need more help.. call, toll free:
GE Answer Center”
S00.626.2000
consumer information service
26
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Be Th ere
With the purchase of your new GE appliance, receive the
-- assurance that if you ever need information or assistance
from GE, we’ll be there. All you have to do is call-toll-free!
Whatever your question about any GE
appliance, GE Answer
information service is available to
help. Your call-and your
will be answered promptly and
courteously. And you can call any
time. GE Answer
open 24 hours a
service is
7 days a week.
In-Home
Service
Service
You can have the secure feeling that
GE Consumer Service will still be
there after your warranty expires. Pur-
chase a GE contract while your war-
ranty is still in effect and you’ll receive
a substantial discount. With a
AGE 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
—
year contract, you’re assured of
service at today’s prices.
Telecommunication Device for the Deaf
convenience
a.m. to
am. to
p.m.
p.m. Satur-
days). Our factory-trained technicians
know your appliance inside and
so most repairs can be handled in just
one visit.
800-626-2002
individuals
to service their
For
SpecialNeeds...
800.626.2000
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
own appliances can have needed
parts or accessories sent directly to
their home, free of shipping charge!
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.
User maintenance
contained in this
cover
limited
To obtain these
intended to be performed by
free of charge, call 800.626.2000.
with impaired hearing
or speech who have access to a TDD
or a conventional teletypewriter may
800-TDD-GEAC (800-833-4322)
to request information or service.
any user. Other servicing generally
be referred to
ser-
vice personnel. Caution must be
since improper servicing
may cause unsafe operation.
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YOUR GE ELECTRIC RANGE
WARRANTY
Save proof of original purchase date such as your sales slip or
check to establish warranty period.
This warranty is extended to
FULL ONE-YEAR WARRANTY
WHAT IS COVERED
the original purchaser and any
succeeding owner for products
purchased for ordinary home use
in the 48 mainland states, Hawaii
For one year from date of original
purchase, we will provide, free of
charge, parts and service labor
in your home to repair or replace
the range that fails
and Washington,
In Alaska the
warranty is the same except that it is
because of a manufacturing defect.
LIMITED because vou must
ship the product
to
or for the service technician’s travel
costs to your home.
All warranty service will be provided
by our Factory Service Centers or
by our authorized Customer
servicers during normal working
hours.
Look in the White or Yellow Pages
of your telephone directory for
GENERAL ELECTRIC COMPANY,
GENERAL ELECTRIC FACTORY
SERVICE, GENERAL
FACTORY SERVICE or
GENERAL ELECTRIC CUSTOMER
SERVICE.
. Replacement of house fuses or
WHAT IS
COVERED t●each you how to use the product.
resetting of circuit breakers.
Read your Use and Care material.
If you then have any questions
about operating the product,
contact vour dealer or our
. Failure of the product if it is used
for other than its intended purpose
or used commercially.
Consumer
office at the
●
Damage to product caused
address below, or call, toll free:
GE Answer Center”
800.626.2000
by accident, fire, floods or acts
of God.
IS
RESPONSIBLE
consumer information service
FOR CONSEQUENTIAL DAMAGES.
. Improper installation.
If you have an installation problem,
contact your dealer or installer.
You are responsible for providing
adequate electrical, gas, exhausting
and other connecting facilities.
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
JKP07J
Part No. 164
JKP27J
Pub.
49-8128
JKP07WN JKP27GJ
6-90 CG
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