Gas Slide-in Range
●
Problem
Safety instructions ....................2-5
More questions
Anti-Tip Device . . . . . . . . . . . . . . . . . . .......................3, 22
Center” 800.626.2000
Operating Instructions, Tips
Minor
.....................25
Aluminum Foil. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15, 17
Flooring and Leveling ....................................6
Consumer Services ...................27
ApplianceRegistration..................................2
Model and Serial Number Location ...........2
........................................BackCover
Warranty
Care and Cleaning
Broiler Pan and Rack ...................................22
Continuous-Clean Oven Care ...................24
Cooktop . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
...19
Oven Bottom
3
Oven Door. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....21
GE Appliances
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HELP HELP YOU
Read this book carefully.
It is intended to help you
operate and maintain your new
range properly.
Write down the model
and serial numbers.
You’ll find them on a label
If you received
a damaged range...
Immediately contact the dealer (or
builder) that sold you the range.
located behind the broiler drawer.
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, write (include
your phone number):
Consumer Affairs
GE Appliances
Appliance Park
Model Number
Louisville, KY 40225
Serial Number
Use these numbers in any
correspondence or service
concerning your range.
IF YOU NEED SERVICE
To obtain service, see the Consumer Services page
in the back of this guide.
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
appliance. Explain
who serviced
you are not
FINALLY, if
Problem is still not resolved. write:
.
In most
Major Appliance Consumer Action Panel
20 North Wacker Drive
Chicago, IL 60606
cases, this will solve the problem.
WARNING: If the information in this manual is not followed exactly, a fire or explosion may
result causing property damage, personal injury or death.
—Do not store or use gasoline or other
flammable vapors and liquids in the vicinity
of this or any other appliance.
●
Immediately call your gas supplier from a
neighbor’s phone. Follow the gas supplier’s
instructions.
●
If you cannot reach your gas supplier, call
the fire department.
—WHAT TO DO IF YOU SMELL GAS
●
●
●
Do not try to light any appliance.
Clear the area of all occupants.
—Installation and service must be performed
by a qualified installer, service agency or
the gas supplier.
Do not touch any electrical switch; do not
use any phone in your building.
2
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After prolonged
temperatures
coverings
ran@ high
IMPORTANT’
result
range
many floor
TIN California Safe Drinking
and
this
Act requires the Governor of
Never install
that
vinyl
California to publish a list
to the to
substances known
cancer, birth defects
withstand
of use.
install it directly over interior kitchen carpeting.
reproductive harm, and requires businesses warn
customers of potential
repair
any
part of
be
it is
appliances can
exposure four
carbon
All other servicing
of these substances,
a qualified
monoxide, formaldehyde and
primarily
by
LP
a
incomplete combustion of natural gas or
Properly adjusted burners, indicated
than a flame,
Your
incomplete combustion. Exposure three
*
unattended
They could.
where hot or
be seriously burned.
substances can be minimized
open window or using a ventilation fan hood.
venting with
●
Don’t
on
stand or hang
top.
When YOU
Your
range and
tip over,
causing severe personal
●
Have
the
installer show you
location
cut-off valve and how
ITEMS’
INTEREST TO
it off if necessary.
BE STORED IN
ON THE
Have your
A
grounded by a
with the Installation
and service
installer, in accordance
BACKSPLASH
RANGE-CHILDREN
TO
Any adjustment
CLIMBING
THE
performed
by qualified
SERIOUSLY INJURED.
gas range installers service technicians.
tip and
prevent
Plug
a
grounded
outlet only.
from
not remove the round grounding
about
tipping of the
of the home electrical
of
door,
wall or floor by
device
your personal responsibility and obligation to
to
installing the
supplied.
an
replaced with a
properly grounded, three-prong
accordance with the National Electrical Code.
Do not use an extension cord with this appliance.
the
is
and engaged,
remove the drawer panel and inspect
rear leveling leg. Make
securely into bracket.
If you
the
fits
●
sure all
from
fire smoke damage
material ignite.
materials
range before operating it to prevent
removed
the
the range out from the wall for
reason, make sure
when you push
Anti-Tip
is engaged
the
range back.
●
Locate
of
path’ and
Anti-Tip
Installation Instructions. Failure to
out of drafty
to
take this
range and injury.
could
in tipping of the
and
air circulation.
—
●
Be sure your range is correctly adjusted by a
qualified service technician or installer for the
type of gas (natural or LP) that to used.
Your range can be converted for use with either
type of gas. See the Installation Instructions.
allow the chain or bracket to damage
plumbing in any way.
gas
(continued next page)
3
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●
shelf in
the
Use
size-Avoid pans that are
tipped.
unstable
having flat bottoms
grates. To avoid
is large
will both save cleaning time and
hazardous accumulations of food,
spattering
Use pans
and remain cool.
is a
It is
touching
make
convenience
contain
a precaution against
or
food containers
heavy
*
heat
left on
pressure
up
the
handles
can be easily grasped
container could
causing an injury.
anywhere the
When
designed for top-of-range
glass
as described this
result in a hazard
could
to the range.
Keep all plastics away
Do not
top
When using cooking
roasting bags the
oven, follow
manufacturer’s directions.
the
riot use
If
to dry
they may melt if
close the vent.
they
fire.
cookware that @recommended
use in gas
any
hot air from
may ignite flammable
●
Always
as
broiler pan
the oven
and will increase pressure
containers,
as
broiling. Grease left the
is used without
which may
them to burst.
To avoid
certain
possibility
be
removing the
from the broiler
the controls
are
●
Make sure the
plain
and rack
the
the OFF position and
a
attempting to
flaming
them.
fire.
●
too
turn the
spread the
off.
the
may
Trim
fat
prevent excessive flare-ups.
range is located
not hang
should
turnoff
grease fire in
keep door
long
that
and create afire hazard.
you small gas,
call a qualified
open flame to
off the gas the
technician.
a leak.
and
use
*(lea n only
Use
Baking,
and
●
free of accumulation
may ignite.
●
not use oven for a
stored the oven
Items
or
ignite.
when opening
The
Stand away
the
the door of a hot
THESE
INSTRUCTIONS
that escapes can cause
and eyes.
to
face
—
●
Keep the oven free
grease buildup.
5
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F LOORING AND LEVELING
Flooring Under the Range
Your range, like so 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, use care, and it is
recommended that these simple and inexpensive
instructions be followed.
The range should be installed on a l/4-inch-thick
sheet of plywood (or similar material) as follows:
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.
Leveling the Range
Use a 1%” open-end or adjustable wrench to equally
back out the four legs. The flanges (rims) below the
sides of the
the countertop. Carefully
must be raised above the top of
the range into its
installation space. Observe that it is clearing the
countertop. Then place a spirit level or a glass
measuring cup partially filled with water on one of the
oven shelves to check for levelness. If using a spirit
level, take two readings, with the level placed
diagonally first in one direction and then the other.
Adjust the four legs carefully. Level the range front to
back and side to side. The range legs must rest on the
floor. The range must not hang from the countertop.
6
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Explained
on page
Explained
on page
Feature Index
Feature Index
1 Broiler Drawer
17, 18,22
2
11 Chrome Plated Drip Pans
12 Clock and Timer
2 Model and Serial Numbers
3 Anti-Tip Device
13 Oven Light Switch (lets you turn
interior oven light on and off)
12
3,22
I
4 Removable Oven Bottom
23,24
11, 14, 19
14 Oven Temperature Control
15 Oven Interior Light
12
5 Oven Shelves (easily removed
or repositioned on shelf supports)
12,21
16 Oven Shelf Supports
6 Continuous-Cleaning Oven Interior
7 Surface Burner Controls
8 Surface Burners and Grates
9 Oven Vent
24
8,19
17 Removable Oven Door (easily
removed for oven cleaning)
21
8,20,
4,5, 11
18 Broiler Pan and Rack
117,18,22
10 Lift-Up Cooktop (locks in up position
to simplify cleaning underneath)
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SURF ACE COOKING
Electric Ignition
Your surface burners are lighted by electric ignition,
eliminating the need for standing pilot lights with
constantly burning flames.
Surface burners in use when an electrical power
failure occurs will continue to operate normally.
In case of a power failure, you can light the surface
burners on your range with a match. Hold a lighted
match to the burner, then turn the knob to the LITE
position. Use extreme caution when lighting
burners in this manner.
Surface Burner Controls
The knobs that turn the surface burners on and off
are located on the lower control panel in front of
the burners.
The two knobs on the left control the left front and
left rear burners. The two knobs on the right control
the right front and right rear burners.
To Light a Surface Burner
After the burner
ignites, turn the
knob to adjust the
flame size.
Push the control knob
in and turn it
counterclockwise to
LITE. You will hear a
little “clicking”
noise—the sound of
the electric spark
igniting the burner.
After Lighting a Burner
Be sure the burners and grates are
cool before you place your hand, a
pot holder, cleaning cloths or other
materials on them.
Do not operate a burner for an
Check to be sure the burner
you turned on is the one you
want to use.
extended period of time without
cookware on the grate. The finish
on the grate may chip without
cookware to absorb the heat.
8
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to Select Flame Size
Watch the flame, not the knob, as you reduce heat.
When boiling, use this same flame size—1/2 inch
smaller than the bottom of the cookware-no matter
what the cookware is made of. Foods cook just
as quickly at a gentle boil as they do at a furious
rolling boil. A high boil creates steam and cooks away
moisture, flavor and nutrition. Avoid it except for the
few cooking processes which need a vigorous boil.
The flame size on a gas burner should match the
cookware you are using.
When frying or warming foods in stainless steel,
cast iron or enamelware, keep the flame down
lower—to about 1/2 the diameter of the cookware.
FOR SAFE HANDLING OF COOKWARE, NEVER
LET THE FLAME EXTEND UP THE SIDES OF
THE COOKWARE. Any flame larger than the bottom
of the cookware is wasted and only serves to heat
the handle.
When frying in glass or ceramic cookware, lower
the flame even more.
When using aluminum or aluminum-clad stainless
steel pots and pans, adjust the flame so the circle it
makes is about 1/2 inch smaller than ’the bottom of
the cookware.
Top-of-Range Cookware
Aluminum: Medium-weight cookware is
recommended because it heats quickly and evenly.
Most foods brown evenly in an aluminum skillet.
Use saucepans with tight-fitting lids for cooking with
minimum amounts of water.
Heatproof Glass Ceramic: Can be used for either
surface or oven cooking. It conducts heat very slowly
and cools very slowly. Check cookware manufacturer’s
directions to be sure it can be used on gas ranges.
Stainless Steel: This metal alone has poor
heating properties, and is usually combined with
copper, aluminum or other metals for improved heat
distribution. Combination metal skillets usually work
satisfactorily if they are used with medium heat as the
manufacturer recommends.
Cast Iron: If heated slowly, most skillets will give
satisfactory results.
Enamelware: Under some conditions, the enamel
of some cookware may melt. Follow cookware
manufacturer’s recommendations for cooking methods,
Glass: There are two types of glass cookware-those
for oven use only and those for top-of-range cooking
(saucepans, coffee and teapots). Glass conducts heat
very slowly.
9
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CLOCK AND TIMER
To Set the Clock
Push in the knob and turn the
clock hands to the right to the
correct time. Then let the knob
out and continue turning to OFF.
\ l
/
,
—
9
—3
30
‘
\
/61
Timer
The Timer has been combined with the range clock.
Use it to time all your precise cooking operations.
You’ 11 recognize the Timer as the pointer which is
different in color than the clock hands.
Minutes are marked up to 30 and hours are marked
up to 4 on the center ring of the clock.
To set the Timer, turn the knob to the left, without
pushing in, until the pointer reaches the number of
minutes or hours you want to time.
At the end of the set time, a buzzer sounds to tell
you time is up. Turn the knob, without pushing in,
until the pointer reaches OFF and the buzzer stops.
USING YOUR OVEN
Electric Ignition
To light the burner, turn the OVEN TEMP
knob to the desired temperature. The burner should
light within seconds. You will hear a little
clicking noise—the sound of the electric spark
igniting the burner.
The oven burner and broil burner on your range
are lighted by electric ignition.
Power Outage
If the oven is in use when a power outage occurs, the
CAUTION: DO NOT MAKE ANY ATTEMPT TO
OPERATE THE ELECTRIC IGNITION OVEN
DURING AN ELECTRICAL POWER OUTAGE.
Neither the oven nor the broiler can be lit during an
electrical power outage.
oven burner shuts off and cannot be
is restored.
until power
10
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Oven Shelves
The shelves are designed with stop-locks so when
To remove a shelf from the oven. Dull it toward VOU.
tilt front end upward and pull
placed correctly on
shelf
they will stop
before coming completely out of the oven and will not
tilt when you are removing food from them or
placing food on them.
To replace, place shelf on shelf support with
locks (curved extension of shelf) facing up and
toward rear of oven. Tilt up front and push shelf
toward back of oven until it goes past “stop” on
oven wall. Then lower front of shelf and push it all
the way back.
When placing cookware on a shelf,
the shelf out
to the “stop” position. Place the cookware on the
shelf, then slide the shelf back into the oven. This will
eliminate reaching into the hot oven.
Shelf Positions
oven has four shelf supports identified in this
illustration as A (bottom), B, C and D (top).
Oven-Vent
Your oven is vented through
duct openings at the center rear
of the range. Do not block these
ducts when cooking in the
●
●
●
Vent openings and nearby
surfaces may become hot.
Do not touch them.
●
Do not leave any items on
the cooktop. The hot air from
the vent may ignite flammable
items and will increase pressure
in closed containers, which may
cause them to burst.
Handles of pots and pans on
the cooktop may become hot
if left too close to the vent.
it is important that the flow of hot
air from the oven and fresh air to
the oven burner be uninterrupted.
Avoid touching the vent openings
or nearby surfaces during oven or
broiler operation—they may
– become hot.
●
Metal items will become
very hot if they are left on
the cooktop, and could
cause burns.
Do not leave plastic items on
the cooktop-they may melt
if left too close to the vent.
(continued next page)
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USING YOUR OVEN
(continued)
Oven Light
Use the switch on the control panel to turn the light on and off.
Oven Moisture
As your oven heats up, the temperature change of the air in the oven may
cause water droplets to form on the door glass. These droplets are harmless
and will evaporate as the oven continues to heat up.
Oven Thermostat Adjustment
The temperature control in your new oven has been
carefully adjusted to provide accurate temperatures.
However, if this oven has replaced one you have used
for several years, you may notice a difference in the
degree of browning or the length of time required
when using your favorite recipes because oven
temperature controls have a tendency to “drift” over a
Loosen
only the
locking
screws
Note position of
pointer to marks
period of years.
Before attempting to have the temperature of your
new oven changed, be sure you have followed the
baking time and temperature of the recipe carefully.
Then, after you have used the oven a few times and
you feel the oven is too hot or too cool, there is a
simple adjustment you can make yourself on the
OVEN TEMP knob.
before
We suggest that you make the adjustment one mark
from the original setting and check oven performance
before making any additional adjustments.
After the adjustment is made press skirt and knob
together and retighten screws so they are snug, but be
careful not to overtighten.
and check performance.
knob on range
Pull the knob off the shaft and look at the back side.
There is a disc in the center of the knob skirt with a
series of marks opposite a pointer.
NOTE: After an adjustment has been made to the
OVEN TEMP knob, OFF and BROIL will not lineup
with the indicator mark on the control panel as they
previously did. This condition is normal and will not
create a problem.
Note to which mark the pointer is pointing. To make
an adjustment, carefully loosen (approximately one
turn), but do not completely remove the two screws
that hold the skirt to the knob. Hold the knob blade in
one hand and the outer skirt in the other hand.
To raise the oven temperature, move the pointer in the
direction of the arrow for RAISE. To lower the
temperature, move the pointer in the direction of the
arrow for LOWER. Each mark will change the oven
temperature approximately
12
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Your oven temperature is controlled very accurately using an oven control
system. We recommend that you operate the range for a number of weeks to
become familiar with you new oven’s performance. If you think an
adjustment is necessary, see the Adjusting Oven Thermostat section.
How to Set Your Range for Baking
1. To avoid possible burns, place the shelves in the
correct position before you turn the oven on. If
cooking on two shelves at the same tine, stagger the
cookware for best heat circulation. Allow at least
1-1 inches between edge of cookware and oven
wall or adjacent cookware.
2. Close oven door, turn OVEN TEMP knob to
desired temperature and preheat oven for at least
10 minutes if preheating is
3. Check food for doneness at minimum time on
recipe. Cook longer if necessary. Switch off heat
and remove food.
(continued next page)
13
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BAKING
(continued)
—
For best baking results, follow these suggestions:
Oven Shelves
Arrange the oven
shelf or shelves in
the desired locations
while the oven is
cool. The correct
shelf position
Type of Food
Shelf Position
A
Angel food cake
Biscuits or
B or C
Cookies or cupcakes
Brownies
B or C
depends on the kind
of food and the
B orC
I
browning desired.
Layer cakes
B or C
As a general rule,
place-most foods in the middle of the oven, on either
the second or third shelf from the bottom. See the
chart for suggested shelf positions.
or pound cakes
Pies or pie shells
Frozen pies
A or B
B orC
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 in the food. 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
oven. Allow 1 to 1 inch space between pans as well
as from the back of the oven, the door and the sides. If
you use two shelves, stagger the pans so one is not
directly above the other.
●
●
Tin and stainless steel may not heat evenly.
Glass baking dishes also absorb heat. When baking
in glass baking dishes, lower the temperature by
25°F. and use the recommended cooking time in the
recipe. This is not necessary when baking pies
or casseroles.
14
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Baking Guides
Follow the recipe or the directions on the back of the box to
baking results.
the best
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
or the door of the oven.
For best results, use only one cookie sheet in the oven
at a time.
Pies
Cakes
For best results, do not bake pies in a shiny metal pan.
The heat is reflected and the bottom crust will be pale
and underdone. 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
recommended 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
Check the recipe to make sure the pan size
used is the one recommended.
—
Aluminum Foil
Never cover a shelf entirely with a large cookie sheet
or aluminum foil. This will disturb the heat
circulation and result in poor baking, A smaller sheet
of foil may be used to catch a
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. Opening the oven door frequently
during cooking allows heat to escape and makes
baking times longer. Your baking results may also
be affected.
15
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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 be low and
steady, keep spattering to a minimum. Roasting is easy,
just follow these steps:
3. Turn OVEN TEMP to desired temperature.
Check the Roasting Guide for temperatures and
approximate cooking times.
4. Most meats continue to cook slightly while
standing after being removed from oven. Standing
time recommended for roasts is 10 to 20 minutes to
allow roast to firm up, making it easier to carve.
Internal temperature 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 on guide. Remember that food will
continue to cook in the hot oven and therefore should
be removed when the desired internal temperature
has been reached.
1. Position oven shelf at second from bottom position
(B) for small size roast (3 to 5 lbs.) and at bottom
position (A) for larger roasts.
2. Check the weight of the meat. Place meat fat-side-up
or poultry breast-side-up on roasting rack in a shallow
pan. The melting fat will baste the meat. Select a pan
as close to the size of meat as possible. (Broiler pan
with rack is a good pan for this.) Line broiler pan
with aluminum foil when using the pan for marinating,
cooking with fruits, cooking heavily cured meats or
basting food during cooking. Avoid spilling these
materials inside the oven or inside the oven door.
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but
allow 15 to 25 minutes per pound additional time (15 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
Thaw most frozen poultry before roasting to ensure even doneness. Some
commercial frozen poultry can be cooked successfully without thawing.
Follow directions given on package label.
ROASTING GUIDE
Approximate Roasting Time
in Minutes per Pound
Internal
Temperature ‘F
Oven
Type
Meat
Temperature Doneness
6 to 8
3 to 5 lbs.
18-25
25-31
31-33
20-23
24-28
28-33
30-40
30-40
325°
325°
140°–1500*
150°–1600
170°–1850
Tender cuts; rib, high quality
sirloin tip, rump or top
Rare
24-35
35-39
3945
Medium
Done
Rare
Medium
Well Done
Well Done
Well Done
To Warm
21-25
25-30
30-35
3545
Lamb leg or bone-in
150°–1600
170°–1850
170°–1800
170°–1800
325°
325°
325°
Veal shoulder, leg or
Pork loin, rib or
Ham, pre-cooked
35-45
18–23 minutes per lb. (any weight)
10 to 15 lbs.
17-20
Under 10 lbs.
20-30
170°
325°
Well Done
Ham, raw
Over 5 lbs.
30-35
3
to 5 lbs.
Poultry
325°
375°
Well Done
Well Done
185°–1900
185°–1900
In thigh:
185°–1900
35-40
3540
10 to 15 lbs.
18-25
Chicken or Duck
Chicken pieces
Over 15 lbs.
15-20
-
Well Done
325°
boneless rolled roasts over 6 inches thick, add 5 to
minutes per pound to times gi ve n above.
“Rare beef is popular, but you should know that cooking it to only
means
*The U.S. Department of Agriculture says,
some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
16
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Broiling is cooking food by direct heat from above
the food. Your range has a convenient compartment
below the oven for broiling. It also has a specially
designed broiler pan and rack that allow dripping fat
to drain away from the foods and be kept away from
the high heat of the gas flame.
Distance from the heat source may be changed by
positioning the broiler pan and rack on one of three
shelf positions in the broiler compartment-A (bottom
of broiler compartment), B (middle) and C (top).
Both the oven and broiler compartment doors
should be closed during broiling.
How to Broil
1. If meat has fat or gristle near the edge, cut
vertical slashes through it about 2 inches apart.
If desired, fat maybe trimmed, leaving a layer
about l/8-inch thick.
4. Close broiler door and turn OVEN TEMP knob
to BROIL.
5. Turn most foods once during cooking; (the
exception is thin fillets of fish; oil one side, place
that side down on broiler rack and cook without
turning until done). Time foods for about one-half
the total cooking time, turn food, then continue to
cook to preferred doneness.
2. Remove broiler pan and rack from broiler
compartment and place food on rack.
3. Pull out drawer and position broiler pan in
compartment. Placing food closer to flame
increases exterior browning of food, but also
increases spattering and the possibility of fats and
meat juices igniting.
6. Turn OVEN TEMP knob to OFF. Remove broiler
pan from compartment and serve food immediately.
Leave pan outside compartment to cool.
-- Use of Aluminum Foil
You can use aluminum foil to line
your broiler pan and broiler rack.
However, you must mold the foil
tightly to the rack and cut slits in it
just like the rack.
Without the slits, the foil will
prevent 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.
Broiling Tips
●
Use tongs to turn meat over—pierced meat loses juices.
●
Steaks and chops should be at least l-inch thick for best broiling
results. Pan broil thinner ones.
Questions & Answers
Q. Why are meats not turning
out as brown as they should?
Q. When broiling, is it necessary
to always use a rack in the pan?
Q. Should I salt the meat
before broiling?
A. Check to see if you are using
the recommended shelf
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.
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.
position. Broil for longest
period of time indicated in the
Broiling Guide. Turn food only
once during broiling.
(continued next page)
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BROILING GUIDE
4. When arranging food on pan, do not let fatty edges
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.
hang over sides, which could soil oven with fat
dripping.
5. Broiler does not need to be preheated. However, for
very thin foods, or to increase browning, preheat if
desired.
2. For steaks and chops, slash fat evenly around
outside edges of meat. To slash, cut crosswise
through outer fat surface just to the edge of the
meat. Use tongs to turn meat over to prevent
piercing meat and losing juices.
6. Frozen steaks can be conventionally broiled by
positioning the oven shelf at next lowest shelf
position and increasing cooking time given in this
If desired, marinate meats or chicken before
broiling. Or brush with barbecue sauce last 5 to 10
minutes only.
guide
times per side.
Quantity
Thickness
Second Side
Time, Minutes
Comments
Food
Arrange in single layer.
Bacon
l/2-lb.
(about 8 thin slices)
3
(4 patties)
to 314- inch thick
Space evenly. Up to 8 patties take
about same time.
Ground Beef
Well Done
B
6-7
8-9
Beef Steaks
Rare
Medium
Well Done
I
l-inch thick
(l-1
B
B
B
7
5-6
8-9
Steaks less than l-inch cook through
before browning.
Pan frying is recommended.
9
12
13
thick
6-7
12-14
16-18
Slash fat.
Rare
Medium
Done
B, C
B
B
10
15
25
Reduce times about 5 to 10 minutes
per side for cut-up chicken. Brush each
side with melted butter. Broil with
side-down first.
1 whole
(2 to
split lengthwise
A
25-30
Ch ick en
30-35
Bakery Products
Bread (Toast) or
Toaster Pastries
English
2-4 slices
pkg. (2)
2-split
1/2-1
Space evenly. Place English muffins
cut-side-up and brush with butter,
if desired.
2-4
(6 to
Do not
turn over.
Cut through back of shell, spread
open. Brush with melted butter
before broiling and after half of
broiling time.
Lobster Tails
each)
to
Handle and turn very carefully. Brush
with lemon butter before and during
cooking, if desired. Preheat broiler to
increase browning.
fillets
B, C
B
5
8
Fish
5
8
l/2-inch thick
Increase times 5 to 10 miniutes per side
l-inch thick
Ham Slices
Precooked
for
thick or home cured.
4 -5
9-12
Slash
Pork Ch ops
Well Done
2
(1/2-inch)
2 (l-inch thick),
about
Lam b Ch ops
Medium
Well Done
Medium
Well Done
B
B
B
B
4-7
10
4-6
Slash fat.
2 (l-inch)
8
10
about 10-12
2 (1 Winch),
about lb.
If desired, split sausages in half
lengthwise; cut into 5 to 6-inch pieces.
1 -2
pkg. (10)
B, C
6
Wien ers,
similar precooked
sausages,
bratwurst
I
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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 ELECTRICAL POWER IS OFF BEFORE CLEANING
ANY PART OF THE RANGE.
Control Panel and Knobs
Brushed Chrome Cooktop
—
Clean up any spills or spatters with
a damp cloth. Remove heavier soil
with warm, soapy water.
Clean the brushed chrome top
with warm, soapy water or Bon
brand cleanser and
immediately dry it with a clean,
soft cloth. Take care to dry the
surface following the “grain.”
To help prevent finger marks after cleaning, spread a
thin film of baby oil on the surface. Wipe away excess
oil with a clean, soft cloth.
Clean control panel with mild
.
liquid dish
Rub
and a soft
panel lightly.
CAUTION: Do not use abrasives
of any kind on the control panel.
The control knobs may be removed for easier
cleaning. To remove knob, pull it straight off the stem.
Wash knobs in soap and water but do not soak.
Dry and return the control knobs to the range,
Lift-Up Cooktop
Clean the area under the cooktop often. Built-up soil,
especially grease, may catch fire.
To make cleaning easier, the entire cooktop may be
lifted up and supported in the up position.
Be sure all burners are turned off before raising
the cooktop. Then remove the grates and drip pans,
grasp the two front burner wells and lift up. Dual
support rods will hold the cooktop up while you clean
underneath it.
After cleaning under the cooktop with hot, soapy
water and a clean cloth, lower the cooktop. Be careful
not pinch your fingers.
Oven Shelves
You may clean the shelves with a mild abrasive cleanser following
manufacturer’s directions. After cleaning, rinse the shelves with clean water
and dry with a dry cloth.
To remove heavy, burned-on soil, you may use soapy metal pads, following
manufacturer’s directions. After scrubbing, wash with soapy water, rinse
and dry.
NOTE: Some commercial oven cleansers cause darkening and
discoloration. When using for the first time, test cleaner on small part of
shelf and check for discoloration before completely cleaning.
(continued
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CARE AND CLEANING
(continued)
Range Top Burners
The holes in the burners must be kept clean
at all times for proper ignition and an even,
unhampered flame.
You should clean the burners routinely, especially
after bad spillovers which could clog these holes.
Burners lift out for cleaning, if the shipping screw
was removed at installation.
NOTE: A screw holds each of the burners in place
to keep them from wobbling around during shipment.
Remove and discard the shipping screw.
To remove burners:
r
Ports
1. Grasp burner head and tilt it to the right to release
the two tabs from slots in the burner support.
2. Lift the end of the burner assembly, then pull away
from the front of the range to free the air shutter
from the gas valve orifice.
Fla
To remove burned-on food, soak the burners in a
solution of mild liquid detergent and water or a
solution for cleaning the inside of coffee makers, such
r
support
as
brand. Soak the burners for 20 to 30 minutes.
If the food doesn’t rinse off completely, scrub them
with soap and water and a brush or plastic pad. Do not
use steel wool or abrasive cleansers because they will
clog the burner openings and scratch the burners. If
the holes become clogged, clean them with a small
sewing needle or a small safety pin.
Air Sh
To replace burners:
1. Slip the air shutter over the gas valve orifice.
2. Lower the burner assembly and hook the tabs in the
slots in the burner support.
Do not attempt to clean burners in an automatic
dishwasher. Loosened food soil can clog burner
holes, and the strong action of the dishwasher
detergent can damage the burner heads.
3. Be sure both tabs are in their slots, that the burner
sits level and straight, and that the flash tube forms
a straight line from the igniter to the burner.
Before putting the burners back, shake out excess
water and dry them thoroughly by setting them in a
warm oven for 30 minutes.
Burner Grates
Although they’re durable, the grates will gradually
lose their shine, regardless of the best care you can
give them. This is due to their continual exposure to
high temperatures.
Porcelain enamel burner
grates should be washed
regularly and, of course,
after spillovers. Wash them in hot, soapy water and
rinse with clean water. Dry the grates with a
cloth—don’t put them back on the range wet. When
replacing the grates, be sure they’re positioned
securely over the burners.
Do not operate a burner for an extended period of
time without cookware on the grate. The finish on the
grate may chip without cookware to absorb the heat.
To get rid of burned-on food, place the grates in a
covered container or plastic bag. Add 1/4 cup
ammonia and let them soak for 30 minutes. Wash,
rinse well and dry.
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Drip Pans
Remove the grates. Then lift out the chrome-plated
drip pans. Wash them in hot, soapy water. Rinse them
When replacing drip pans, the notch on the rear
pan and the notch on the front pan should meet in
the middle.
with clean, hot water and
cloth. Never use abrasive
them drv with a
or
The drip pans may also be cleaned in the dishwasher.
scratch the surface. Instead. soak the
about 20 minutes in slightly diluted
drip pans
liquid cleanser or mild solution of ammonia and water
(1/2 cup of ammonia to one gallon of water). After
soaking, wash them in hot, soapy water. Rinse with
clean water and polish with a clean, soft cloth.
Lift-Off Oven Door
The oven door is removable.
To replace the door, make
Outside of door: Use soap and
water to thoroughly clean the top,
sides and front of the oven door.
Do not let water run down through
openings in the top of the door.
Rinse well. For stubborn spots, use
a solution of vinegar and water.
sure the hinges are in the “out”
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.
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
door straight up and off the hinges.
Do not use the door handle to lift
the door.
Spillage of marinades, fruit
juices, tomato sauces and basting
materials containing acids may
cause discoloration and should be
wiped up immediately. Take care
not to touch hot portion of the
oven. When surface is cool,
clean and rinse.
. .
NOTE: Be careful not to place
hands between the spring hinge
and the oven frame as the spring
hinge could snap back and pinch
your fingers.
TO CLEAN THE DOOR:
First, remove the door for
easier cleanup.
Inside of door: You may wipe
spots with hot, soapy water or
clean with a commercial oven
cleaner. NOTE: Soap left on liner
causes additional stains when the
oven is reheated.
Do not use oven cleaners,
cleansing powders or harsh
abrasives to clean the outside
of the oven door.
Oven Light Bulb
The light bulb is located in the upper right corner of the oven. Before
replacing the bulb, disconnect electrical power to range at the main fuse or
circuit breaker panel or unplug the range from the electrical outlet. Let the
bulb cool completely before removing it. Do not touch a hot bulb with a
damp cloth as the bulb will break.
.
(continued next page)
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CARE AND CLEANING
(continued)
Broiler Pan and Rack
Do not store a soiled broiler pan and rack in the oven
or broiler compartment.
After broiling, remove the broiler pan and rack from
the broiler compartment. Carefully pour out grease in
the pan into a proper container. Wash and rinse the
broiler pan and rack in hot, soapy water.
The broiler pan and rack can also be cleaned in the
dishwasher.
If food has burned on, sprinkle the rack with
detergent while hot and cover with wet paper towels
or a dishcloth. That way, burned-on foods will soak
loose while the meal is being served. Scrub with
soap-filled or plastic scouring pads.
Broiler Drawer
To remove:
Broiler compartment
1. When broiler is cool, remove rack and pan.
2. Pull the broiler drawer out until it stops, then push
it back in about one inch.
3. Grasp handle, lift and pull broiler drawer out (lift
the rollers located under the drawer over the roller
guides in the range).
To replace:
1. Put the rollers under the broiler drawer behind the
roller guide stops in the range.
2. Hold the broiler drawer in the raised position as
you slide it partway into the range. Then lower the
drawer and push it completely closed.
Anti-Tip Device
BRACKET
OPTIONAL
LOCATION
If your range is removed for cleaning,
servicing or any reason, be sure anti-tip
BACK
A
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.
BRACKET
FACTORY
LOCATION
When replacing the range:
Hook the loose end of the chain onto the bracket
by slipping the nearest link of the chain into the slot
in the bracket, making sure the chain is pulled as
tight as possible and that there is no excess slack in
the chain after it is attached to the bracket. Excess
slack in the chain could allow the range to tip over.
1.
CHAIN ,-,
SHOWN;
OPPOSITE SIDE USED FOR GAS)
2, Slide the range all the way back into the counter.
Once the range is pushed back in place, there
will be a small amount of slack in the chain. This
is normal.
NOTE: To insure the device is installed and
re-engaged properly, carefully try to tip the range
forward. The device should secure the range and not
allow it to tip.
—
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Removable Oven Bottom
The oven bottom can be removed to make
cleaning easier.
To remove:
Finger
, slot
1. Grasp oven bottom at finger slots on each side.
2. Lift front edge of oven bottom enough to raise tabs
from slots in front frame.
3. Push oven bottom back about 1/4” to release flange
from front frame, then pull out.
To replace the oven bottom:
1. Slide oven bottom into oven so rear tabs into
slots in rear wall of oven.
2. Grasp oven bottom at finger slots and push it
back and then down to hook the flange under the
front frame.
3. Fit front tabs into slots in front frame.
If a
does occur on the oven bottom,
The oven bottom has a porcelain enamel finish.
To make cleaning easier, protect the oven bottom
from excessive spillovers. This is particularly
important when baking a fruit pie or other foods with
high acid content. Hot fruit fillings or foods that are
acid in content such as milk, tomato or sauerkraut,
and sauces with vinegar or lemon juice, may cause
pitting and damage to the porcelain enamel surface.
allow the oven to cool first. Remove the oven bottom
for easier cleanup and to prevent damage to the
continuous cleaning oven coating.
Frequent
with mild soap and water
(particularly after cooking meat) will prolong the
time between major cleanings. Rinse thoroughly. Soap
left on the oven bottom can cause stains.
To protect the oven bottom surface, place a
For heavy soil, use a mild abrasive cleaner and
follow label instructions, using a thin layer of cleaner.
Use of rubber gloves is recommended. Wipe or rub
lightly on stubborn spots. A commercial oven cleaner
may also be used, following package directions.
piece of aluminum foil slightly larger than the baking
dish on the shelf below to catch any
It
should not completely cover the shelf as this would
cause uneven heat in the oven. Aluminum foil should
not be placed on the oven bottom.
CLEANING GUIDE
NOTE: Let range parts cool before touching or handling.
MATERIALS TO USE
GENERAL DIRECTIONS
PART
Wash, rinse and then polish with a dry cloth.
●
Soap and Water
DO NOT USE steel wool,
abrasives, ammonia, acids or
commercial oven cleaners.
Met al, in clu din g
Ch rom e Trim St rips
Avoid cleaning powders or harsh abrasives which
may scratch the surface.
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.
●
●
●
Paper Towel
Dry Cloth
Soap and Water
DO NOT USE oven cleaners,
cleansing powders or harsh
abrasives.
Porcelain En am el an d
Pain t ed Su rfaces*
—
For other spills, such as fat smatterings, etc., wash
with soap and water when cooled and then rinse.
Polish with drv cloth.
*Spillage of marinades, fruit juices, tomato sauces and basting
containing acids may cause discoloration. Spillovers should be
blotted up immediately. Take care not to touch hot portion of oven. When surface is cool, clean and rinse.
23
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CONTINUOUS-CLEANING OVEN CARE
Do not attempt to clean the oven until you have read this section. –
The Continuous-Cleaning Oven cleans itself while cooking. The oven
walls are finished with a special coating that cannot be cleaned in the usual
manner with soap, detergents, steel wool pads, commercial oven cleaners,
coarse abrasive pads or coarse brushes. Use of such cleansers and/or the use
of oven sprays will cause permanent damage.
The special coating works best on small amounts of
spatter. It does not work well with larger spills,
especially sugars, egg or dairy mixtures.
The special coating is a porous ceramic material,
which is dark in color and feels slightly rough to the
touch. If magnified, the surface would appear as
peaks, valleys and sub-surface “tunnels.” This
rough finish tends to prevent grease spatters from
forming little beads or droplets that run down the side
walls of a hard-surface oven liner, leaving unsightly
streaks that require hand cleaning. Instead, when
spatter hits the porous finish, it is dispersed and
partially absorbed. This spreading action increases the
exposure of oven soil to heated air and makes it
somewhat less noticeable.
This special coating is not used on oven shelves,
oven bottom or inside oven door. The oven
bottom
inside of the oven door have a
porcelain enamel finish. The oven door lifts off
and the oven bottom comes out for cleaning away
from the continuous-cleaning oven.
When using a commercial oven cleaner to clean
the removable oven bottom or the inside of the
oven door, is important to remove the oven bottom
and the oven door because the oven cleaner can
damage the continuous-cleaning oven coating.
Soil may not disappear completely and at some
time after extended usage, stains may appear that
cannot be removed.
How to Clean the Continuous-Cleaning Oven
Let the range parts cool before handling. We
recommend rubber gloves be worn when cleaning.
Do not use soap, detergent, steel wool pads,
commercial oven cleaner, silicone oven sprays,
coarse pads or coarse brushes on the porous
surface. These products will spot, clog and mar the
porous surface and reduce its ability to work.
Remove shelves and cookware.
Remember: During the operation of the oven, the
door and other range surfaces will get hot enough to
cause burns. Do not touch. Let the range cool before
replacing oven shelves.
Do not scrape the porous surface with a knife or
spatula—they could permanently damage the finish.
If a spillover or heavy soiling occurs on the
porous surface, as soon as the oven has cooled,
remove as much of the soil as possible using a small
amount of water and a stiff-bristle nylon brush. Use
water sparingly and change it frequently, keeping it
as clean as possible, and be sure to blot it up with
paper towels, cloths or sponges.
Do not rub or scrub with paper towels, cloths or
sponges, since they will leave unsightly lint on the
oven finish. If water leaves a white ring on the finish
as it dries, apply water again and blot it with a clean
sponge, starting at the edge of the ring and working
toward the center.
24
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Surface Burner Air Adjustment Shutters
Air Adjustment Shutter
An air adjustment shutter for each surface burner
regulates the flow of air to the flame.
When the right amount of airflows into the
burner, the flame will be steady, relatively quiet and
have approximately 3/4” sharp blue cones. This is
usually the case with factory preset shutter settings.
With too much air, the flame will be unsteady,
possibly won’t bum
the way around, and will be
noisy, sounding like a blowtorch.
With not enough air, you won’t see any sharp blue
cones in the flame, you may see yellow tips, and soot
may accumulate on pots and pans.
The air adjustment shutters set on the hood of the
valves and are positioned on the burner tubes by
friction fit.
To adjust the flow of air to the burners, apply a
blade-type screwdriver against the friction-fit shutters
and push to adjust the shutters, allowing more or less
air into the burner tubes as needed.
Oven Burner Air Adjustment Shutter
The air adjustment shutter for the
oven burner regulates the flow of
air to the flame.
The shutter for the oven burner is
near the back wall of the oven
behind the broiler drawer.
‘.
‘.
“.
Loosen
Air
Adjustment
Shutter
To determine if the burner flame
is proper, light the burner. The
flame should have 1/2” to 3/4”
blue cones with no yellow tipping,
and should not extend out over the
baffle edges.
I
I
To reach the shutter, remove the
broiler drawer.
To adjust the flow of air to the
burner, loosen the Phillips head
screw and rotate the shutter to
allow more or less air into the
burner tube as needed.
25
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QUESTIONS?
USE THIS P ROBLEM SOLVER
POSSIBLE CAUSE
PROBLEM
●
not lit. Make sure electrical plug is plugged into a live power outlet.
holes on the side or around the top burner may be clogged.
Remove burners and them with a small needle or small safety pin.
you do not enlarge the
may not be fitted correctly
reinstall them properly.
TOP BURNERS
DO NOT
●
OR
NOT
BURN EVENLY
the mounting brackets. Remove and
BURNERS HAVE
YELLOW OR
YELLOW-TIPPED
FLAMES
Soft
(B) Yellow
cones-Normal for LP gas
look like (A), for service. Normal burner
or (C), depending on type of gas you use.
on
for natural gas
should
Call for service
If burner
look like
●
With
gas, some tipping on inner cones normal.
BURNER FLAMES
VERY LARGE
OR YELLOW
●
If range is connected to gas, check all steps the Installation Instructions.
—
●
●
Make sure thermostat capillary bulb (located in upper portion
oven) is in
with anything.
OVEN DOES NOT
COOK PROPERLY
correct position, not touching oven sides and
Aluminum foil being used improperly oven.
vent blocked
top of range.
●
Incorrect cookware being
tips or recommendations.
each cooking section for cookware
Oven bottom not securely seated in position.
OVEN CONTROL incorrectly or not turned
is incorrect. Check the cooking guides.
Shelf
●
Range electrical plug
for blown fuse or
be securely seated in a live power outlet.
circuit breaker.
CLOCK DOES
NOT WORK
Oven thermostat needs adjustment. See the Thermostat Adjustment section.
OVEN
TOO HOT
TOO
●
Bulb may be loose or burned out.
OVEN
NOT COME ON
DOES
Electrical plug must
Switch operating oven light is broken. Call for service.
Improper ratio in oven. Adjust oven burner air shutter.
plugged into alive
outlet.
●
●
STRONG ODOR
An odor from the insulation around the
few times oven used. This temporary.
of the oven is normal
the
If you need more help... call, toll free:
GE Answer
800.626.2000
.
consumer information service
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Be Th ere
With the purchase of your new GE appliance, receive the
assurance that if you ever need or assistance
from GE, we’ll be there. All you have to do is call–toll-free!
Whatever your question about any
major appliance, GE Answer Center
information
is available to
help. Your call–and your
will 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
Service Contracts
800-626-2224
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
(800432-2737)
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
year contract, you’re assured of future
service at today’s prices.
your convenience
weekdays, a.m. to
days). Our factory-trained technicians
know your appliance inside and
so most repairs can be handled in just
one visit.
to
p.m.
p.m. Satur-
Telecom m u n ica tion Device for th e Dea f
In dividu als qu alified t o service t h eir
own applian ces can have needed
parts or accessories sent directly to
their home. The GE parts system pro-
vides access to over 47,000 parts... and
all GE Genuine Renewal Parts are
fully warranted. VISA, MasterCard
and Discover cards are accepted.
User m ain t en an ce in st ru ct ion s
con t ain ed in t h is book let cover proce-
du res in t en ded t o be perform ed by
an y u ser. Ot h er servicin g gen erally
be referred t o qu a lified ser -
Customers With
Special Needs...
.-
Upon request,
controls for a variety of
provide Braille
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 wh o h ave access to a TDD
or a con ven tion al teletypewriter m ay
vice p er son n el. Ca u tion m u st be
exercised, sin ce im proper servicin g
m ay cau se u n safe operat ion .
call
(800-833-4322)
to request information or service.
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—--
YOUR GE GAS RANGE
WARRANTY
Save proof of original purchase date such as your sales slip or
check to establish warranty period.
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
FULL ONE-YEAR WARRANTY
WHAT IS COVERED
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
and Washington,
In Alaska the
part
range that fails because
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.
of a manufacturing defect.
All warranty service will be
provided by our Factory Service
Centers or by our authorized
Customer
servicers during
normal working hours.
Should your appliance need
service during warranty period or
beyond, call 800-GE CARES
(800-432-2737).
. Replacement of house fuses
or resetting of circuit breakers.
●
Service trips to your home
to teach you how to use the
product.
WHAT IS NOT COVERED
Failure of the product if it is used
for other than its intended
purpose or used commercially.
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:
●
Damage to product caused
by accident, fire, floods or acts
of God.
WARRANTOR IS NOT
RESPONSIBLE FOR
GE Answer
800.626.2000
consumer information service
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 as
described in the Installation
Instructions provided with the
product.
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
Part No. 164 D2588P120
JGSC12GER
Pub
49-8319
MNU109
4-92
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