Care Guide
Range
Slide-in
Gas
●
Problem
28
Safety
❑
Thermostat
Anti-Tip Device ...................................2, 4,
Do Yourself . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...........14
More questions
GE Answer Center” 800.626.2000
Operating Instructions, Tips
Aluminum Foil ..........................5, 14-17,23
Clock and Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Minor Adjustments .....................26
❑
Flooring and Level ing............ . . . . . . . . . . . . . . . . . . .
Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10-18
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-14
Broiling, Broiling Guide ...................17, 18
Control Settings . . . . . . . . . . . . . . . . . . . . . . . . . 12, 16, 18
Light; Bulb Replacement ................11, 21
Preheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Roasting, Roasting Guide . . . . . . . . . . . . . . . 15, 16
Removal of Packaging
Consumer Services ..................31
Appliance Registration .................................2
Important Phone Numbers .......................3 1
Model and Serial Number Location ..........2
Surface Cooking
Control Settings
9
9
Warranty
Cover
Cooktop Comparison ................................8
Cookware
and
9-24
Broiler Pan and
Continuous-Clean
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
19
3
1
Oven Bottom
Oven Door
Model
GE Appliances
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●
IMPORTANT SAFETY INSTRUCTIONS
—
Read all instructions before using this appliance.
●
Be sure your range is correctly adjusted by a
qualified service technician or installer for the
IMPORTANT SAFETY NOTICE
●
The California Safe Drinking Water and Toxic
Enforcement Act requires the Governor of
California to publish a list of substances known to
the state to cause cancer, birth defects or other
reproductive harm, and requires businesses to
warn customers of potential exposure to such
substances.
type of gas (natural or
that is to be used.
Your range can be converted for use with either
type of gas. See the Installation Instructions.
WARNING: These adjustments must be made
by a qualified service technician in accordance
with the manufacturer’s instructions and all codes
and requirements of the authority having
jurisdiction. Failure to follow these instructions
could result in serious injury or property damage.
The qualified agency performing this work
assumes responsibility for the conversion.
●
Gas appliances can cause minor exposure to
four of these substances, namely benzene, carbon
monoxide, formaldehyde and soot, caused
primarily by the incomplete combustion of natural
gas or LP fuels. Properly adjusted burners,
indicated by a bluish rather than a yellow flame,
will minimize incomplete combustion. Exposure to
these substances can be minimized by venting with
an open window or using a ventilation fan or hood.
After prolonged use of a range, high floor
temperatures may result and many floor
coverings
not withstand this kind of use.
Never install the range over vinyl tile or linoleum
that cannot withstand such type of use. Never
install it directly over interior kitchen carpeting.
When You
Your Range
Using Your Range
●
Have the installer show you the location of
range gas cut-off valve and how to shut
if necessary.
●
Do not leave children alone or unattended
where a range is hot or in operation. They
could be seriously burned.
Have your range installed and properly
grounded by a qualified installer, in accordance
with the Installation Instructions. Any adjustment
and service should be performed only by qualified
gas range installers or service technicians.
●
Do not allow anyone to
stand or hang
on the oven door, broiler drawer or cooktop.
They could damage the range and even tip it over,
causing severe personal injury.
●
Do not attempt to repair or replace any
part of your range unless it is specifically
recommended in this guide. All other servicing
●
CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED IN
CABINETS ABOVE A RANGE OR ON THE
BACKSPLASH OF A RANGE-CHILDREN
CLIMBING ON THE RANGE TO REACH
ITEMS COULD BE SERIOUSLY INJURED.
should be referred to a
technician.
●
Plug your range into a 120-volt grounded
outlet only. Do not remove the round grounding
prong from the plug. If in doubt about the
grounding of the home electrical system, it is
your personal responsibility and obligation to
have an ungrounded outlet replaced with a
properly grounded, three-prong outlet in
●
For continuous clean models, do not use oven
cleaners on any of the continuous cleaning
surfaces. Continuous cleaning surfaces can be
identified by their rough surface finish.
accordance with the National Electrical Code.
Do not use an extension cord with this appliance.
●
●
Teach children not to play with the controls
or any other part of the range.
●
Be sure all packaging materials are removed
from the range before operating it to prevent
fire or smoke damage should the packaging
ignite.
Never leave the oven door open when you are
not watching the range.
●
Always keep combustible wall coverings,
curtains or drapes a safe distance from your
range.
the range out of kitchen traffic path
and out of drafty locations to prevent pilot
outage and poor air circulation.
(continued
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IMPORTANT SAFETY INSTRUCTIONS
(continued)
—
●
Do not use water on grease tires.
AWARNING.
‘--
Never pick up a flaming pan.
Turn the controls off. Smother a
flaming pan on a surface burner by
All ranges can tip and injury could
result. To prevent accidental tipping
of the range, attach it to the wall or
floor by installing the Anti-Tip device
supplied. Make sure the chain fits
securely into the slot in the bracket.
covering the pan completely with a well-fitting
lid, cookie sheet or flat tray. Use a
dry chemical or foam-type fire extinguisher.
Flaming grease outside a pan can be put out by
covering it with baking soda or, if available, by
using a multi-purpose dry chemical or foam-type
fire extinguisher.
If you pull the range out from the wall
for any reason, make sure the device is
engaged when you push the range back
against the wall. If it is not, there is a possible risk
of the range tipping over and causing injury if you
or a child stand, sit or lean on an open door.
Flame in the oven can be smothered completely
by closing the oven door and turning the oven
off or by using a multi-purpose dry chemical or
foam-type fire extinguisher.
Please refer to the Anti-Tip device information in
this guide. Failure to take this precaution could
result in tipping of the range and injury.
●
When cooking pork, follow the directions
exactly and
temperature of at least
cook the meat to an internal
Do not allow the chain or bracket to damage the gas
plumbing in any way.
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.
●
Let the burner grates and other surfaces cool
before touching them or leaving them where
children can reach them.
—
Never wear loose fitting or hanging garments
while using the appliance. Be careful when
reaching for items stored in cabinets over the
cooktop. Flammable material could be ignited if
brought in contact with flame or hot oven surfaces
and may cause severe burns.
Surface Cooking
●
Always use the LITE position when igniting
top burners and make sure the burners have
ignited.
●
●
Never leave the surface burners unattended at
●
●
For your safety, never use your appliance for
warming or heating the room.
high flame settings.
cause smoking and
greasy
that may catch on fire.
Always keep dish towels, dish cloths, pot
holders and other linens a safe distance
from your range.
Adjust the top burner flame size so it does
not extend beyond the edge of the cookware.
Excessive flame is hazardous.
●
●
Always keep wooden and plastic utensils
and canned food a safe distance away from
your range.
Use only dry pot
moist or damp pot holders on hot
surfaces may result in burns from
steam. Do not let pot holders come near open
flames when lifting cookware. Do not use a towel
or other bulky cloth. Such cloths can catch fire on
a hot burner.
Do not leave paper products, cooking utensils
or food in the oven when not in use.
Do not store flammable materials in the oven,
or the broiler drawer or near the cooktop.
●
To minimize the possibility of burns, ignition
of flammable materials and spillage, turn
cookware handles toward the side or back of the
range without extending over adjacent burners.
●
Do not store or use combustible materials,
gasoline or other flammable vapors and liquids
in the vicinity of this or any other appliance.
Do not let cooking grease or other flammable
materials accumulate in or near the range.
●
●
Always turn the surface burners off before —
removing cookware.
Carefully watch foods being fried at a high
flame setting.
4
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●
●
Keep all plastics away from the top burners.
●
Never block the vents (air openings) of the
range, They provide the air inlet and outlet that
are necessary for the range to operate properly
with correct combustion. Air openings are
located at the rear of the cooktop and at the top
of the oven door.
Do not leave plastic
items on the
they may melt if left too
close to the vent.
●
Do not use a wok on the cooking surface if
the wok has a round metal ring that is placed
over the burner grate to support the wok. This
ring acts as a heat trap, which may damage the
burner grate and burner head. Also, it may cause
the burner to work improperly. This may cause a
carbon monoxide level above that allowed by
current standards, resulting in a health hazard.
●
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.
●
To avoid the possibility of a burn, always be
certain that the controls for all burners are at
the off position and all grates are cool before
attempting to remove them.
●
Foods for frying should be as dry as possible.
Frost on frozen foods or moisture on fresh foods
can cause hot fat to bubble up and over the sides
of the pan.
●
●
●
When flaming foods are under the hood,
turn the fan off. The fan, if operating, may
spread the flames.
If the range is located near a window, do not
hang long curtains that could blow over the top
burners and create a fire hazard.
●
Use the least possible amount of fat for effective
shallow or deep-fat frying. Filling the pan too
full of fat can cause spillovers when food is added.
If you smell gas, turn off the gas to the range and
call a qualified service technician. Never use an
open flame to locate a leak.
-
combination of oils or fats will be used
frying, stir together before heating or as fats
melt slowly.
●
Always heat fat slowly, and watch as it heats.
Baking, Broiling and Roasting
. Use a deep fat thermometer whenever
possible to prevent overheating fat beyond the
smoking point.
●
Do not use the oven for a storage area.
Items stored in the oven can ignite.
●
Never try to move a pan of hot fat, especially a
deep fat fryer. Wait until the fat is cool,
●
Stand away from the range when opening the
door of a hot oven. The hot air and steam that
escapes can cause burns to hands, face and eyes.
●
●
Never
jars or cans of fat drippings on or
near your range.
●
●
Keep the oven free from grease buildup.
Never clean the cooktop surface when it is hot.
Some cleaners produce noxious fumes and wet
cloths could cause steam bums if used on a hot
surface.
Place the oven shelf in the desired position
while the oven is cool.
●
Pulling out the shelf to the shelf-stop is a
convenience in lifting heavy foods. It is also
a precaution against bums from touching hot
surfaces of the door or oven walls.
●
Use proper pan size-Avoid pans that are
unstable or easily tipped. Select cookware having
flat bottoms large enough to cover burner grates.
To avoid spillovers, make sure cookware is large
enough to contain the food properly. This will both
save cleaning time and prevent hazardous
Do not heat unopened food containers in the
oven. Pressure could build up and the container
could burst, causing an injury.
accumulations of food, since heavy spattering or
spillovers left on range can ignite. Use pans with
that can be easily grasped and remain cool.
●
Do not use aluminum foil anywhere in the oven
except as described in this guide. Misuse could
result in a fire hazard or damage to the range.
●
When using glass cookware, make sure it is
designed for top-of-range cooking.
(continued next page)
5
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IMPORTANT SAFETY INSTRUCTIONS
(continued)
—
●
●
When using cooking or roasting bags in the
●
If you should have a grease fire in the broiler
pan, turn off oven, and keep oven door closed to
contain fire until it burns out.
oven, follow the manufacturer’s directions.
Do not use your oven to dry newspapers.
If overheated, they can catch fire.
Cleaning Your Range
●
●
Use only glass cookware that is recommended
for use in gas ovens.
Clean only parts listed in this
Guide.
and Care
Always remove the broiler pan from the oven
soon as you finish broiling. Grease left in the
catch fire oven is used without
●
Keep range
grease or
and free of accumulations of
which may ignite.
removing the
from the broiler pan.
●
Make sure the broiler pan and rack are in place
correctly to reduce the possibility a grease i-ire.
SAVE THESE
INSTRUCTIONS
When
if meat is too close to the
ignite. Trim excess fat to
flames, the
prevent excessive flare-ups.
FLOORING AND LEVELING
Flooring Under the Range
When the floor covering ends at the front of the “
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, it should be installed on
a l/4-inch-thick sheet of plywood (or similar material)
as follows:
range, the area that the range will rest
should be
built up with plywood to the same level or higher than
the
covering. This will allow the range to be
moved for cleaning or servicing.
Leveling the Range
using a spirit level, take two readings, with the level
placed diagonally first in one direction
other.
Adjust the four legs carefully. Level the range front to
back and side to side. The range legs must rest on the
The range must not hang from the countertop.
Use a 1
open-end or adjustable wrench to equally
then the
back out the four legs. The flanges (rims) below the
sides of the cooktop must be raised above the top of
the countertop. Carefully slide 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.
Removing Packaging Materials
How to Remove Packaging Tape
Check your range to insure all packaging materials
and protective tape covering are removed from areas
such as the door trim, cooktop frame, end caps, etc.
before using.
To assure no damage is done to the finish of the
product, the safest way to remove packaging tape
adhesive on new appliances is an application of a
household liquid dishwashing detergent, mineral oil
or cooking oil. Apply with a soft cloth and allow to
soak. Wipe dry and then apply an appliance polish to
thoroughly clean and protect the surface.
—
NOTE: The plastic tape must be removed from
the chrome trim on range parts. It cannot be removed
if it is baked on.
6
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FEATURES OF YOUR RANGE
Explained
on page
Feature Index
11 Drip Pans
on page
Feature Index
21
17,
1 Broiler Drawer
18,22
12 Clock and Timer
2
2 Model and Serial Numbers
Removable Oven Bottom
11
13 Oven Light Switch Lets you turn
interior oven light on and off.
23,24
10
14 Oven Temperature Control
15 Oven Interior Light
5,
12,
4 Oven Shelves with Stop-Locks
14,20
11,22
24
8,
11, 12, 15
5 Continuous-Cleaning Oven Interior
6 Surface Burner Controls
7 Surface Burners and Grates
Oven Vent
16 Oven Shelf Supports
Shelf positions for cooking are
suggested in the Baking and
Roasting sections.
8,20,21
5,11,22
19
21
17 Lift-Off Oven Door
Easily removed for oven cleaning.
5, 15, 17,
18,22
9
Lift-Up Cooktop Locks in up position
to simplify cleaning underneath.
18 Broiler Pan and Rack
2,4,25
Anti-Tip Device
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HOW DOES THIS COOKTOP COMPARE
TO YOUR OLD ONE?
—
Your new cooktop has gas burners. you are used
The best types of cookware to use, plus heat-up and
to cooking with induction or other electric surface
units, you will notice some differences when you use
gas burners.
cool-down times, depend upon the type
burner or
surface unit you have.
The following chart will help you to understand the
differences between gas burner cooktops and any
other type of cooktop you may have used in the past.
Type of Cooktop
Gas Burners
Description
How it Works
,
Flames heat the pans directly. Pan flatness is not critical to cooking results, but
pans should be well balanced. Gas burners heat the pan right away and
heat settings right away. When you turn the control
sealed
gas: burners use
either LP gas
or natural gas.
‘ ,
cooking stops right away.
Radiant
(Glass Ceramic)
Cooktop
Electric coils
under a
ceramic cooktop.
Heat travels to the glass surface and then to the cookware, so pans must be
the bottom for good cooking results. The glass cooktop stays hot enough to
continue cooking after it is turned off. Remove the pan from the surface unit it’
you want cooking to stop.
on
o
Induction
High frequency
induction coils
under a glass
surface.
Pans must be made of ferrous metals (metal that attracts a magnet). Heat is
produced by a magnetic circuit between the coil and the pan. Heats up right away
and changes heat settings right away, like a gas cooktop. After turning the control
off, the glass cooktop is hot from the heat of the pan, but cooking stops right away,
.
Electric Coil
Flattened metal
tubing containing
electric resistance
wire suspended
over a drip
Heats by direct contact with the pan and by heating the air under the pan. For best
cooking results, use good quality pans. Electric coils are more forgiving of
warped pans than radiant or solid disks. Heats up quickly but does not change —
heat settings as quickly as gas or induction. Electric coils stay hot enough to
continue cooking for a short time after they are turned off.
Solid Disk
Solid cast iron
disk sealed to the
cooktop surface.
Heats by direct contact with the pan, so pans must be flat on the bottom for good
cooking results. Heats up and cools down more slowly than electric coils. The
disk stays hot enough to continue cooking after it is turned off. Remove the pan
from the solid disk if you want the cooking to stop.
SURFACE 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 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.
The knobs that turn the surface burners on and off
are located on the lower control panel in front of
the burners.
8
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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 little “clicking”
noise—the sound of the electri
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.
Check be sure the burner you turned on is the one
you want to use.
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.
How to Select Flame Size
Watch the flame, not the knob, as you reduce heat.
size on a gas burner should match the
you are using. 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
heat the handle.
Top-of-Range Cookware
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.
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.
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: heated slowly, most skillets will give
satisfactory results.
Enamelware: Under some conditions, the enamel
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
hands to the right
to the correct time. Then let the knob out and continue
turning to OFF.
F
,
.
—3
20
/(51
Timer
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.
The Timer has been combined with the range
Use it to time all your precise cooking operations.
You’ll recognize the Timer as the pointer which is
different in color than the clock hands.
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.
Minutes are marked up to 30 and hours are marked
up to 4 on the center ring of the clock.
USING YOUR OVEN
Electric Ignition
To light the burner, turn the OVEN TEMP
The oven burner and broil burner on your range
are lighted by electric ignition.
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.
Power Outage
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
until power
is restored.
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.
10
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Shelves
The shelves are designed with stop-locks so when
placed correctly on the shelf supports, they will
stop before coming completely out of the oven and
not tilt when you are removing food from them
or placing food on them.
When placing cookware on a
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
oven.
-.. -
To remove a shelf from the oven,
it
tilt the
end upward and pull the shelf out.
--
To replace,
the shelf on the shelf support with
stop-locks (the curved extension of the shelf) facing
up and toward the rear
the oven. Tilt up the front
push the shelf toward the back of the oven until it
goes past the
on the shelf support. Then lower
the front of the shelf and push it all the way back.
Shelf Positions
The oven has four shelf supports identified in this
A (bottom), B, C and D
J\
positions for cooking are suggested in the
Baking and Roasting sections.
‘\
\
Oven Vent
●
●
Do not leave plastic items on the cooktop—they
may melt if left too close to the vent.
Your oven is vented through duct openings at the
center rear of the range. Do not block these ducts
when cooking in the oven— it is important that the
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.
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.
●
Metal items will become very hot if they are left
on the cooktop, and could cause burns.
●
Vent openings and nearby surfaces may become
hot. Do not touch them.
●
Handles of pots and pans on the cooktop may
become hot if left too close to the vent.
Light
Use the switch on the control panel to turn the light on and off.
11
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BAKING
—
Your oven temperature is controlled very accurately
If you think
adjustment is necessary,
the Adjust
using an oven control system. We recommend that
you operate the range for a number weeks to
become familiar with you new oven’s performance.
the Oven Thermostat section. It gives easy
instructions on how to adjust the thermostat.
NOTE: When the oven is hot, the top and outside
surfaces of the range get hot too.
How to Set Your Range for Baking
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
2. Check food for doneness at minimum time on
recipe. Cook longer if necessary.
1. Close the oven door, turn the OVEN TEMP knob to
3. Turn the OVEN TEMP knob to OFF and then
remove the food from the oven.
the desired temperature and preheat the oven for at
least
minutes if preheating is necessary.
Oven Shelves
Arrange the oven
shelf or shelves in
the desired locations
while the oven is
cool. The correct
shelf position
depends on the kind
of food and the
browning desired.
As a general rule,
Shelf Position
Type of Food
Angel food cake
Biscuits or muffins
Cookies or cupcakes
Brownies
A
B or C
B or C
—
B or C
\
B or C
Layer cakes
place most foods in the middle of the oven, on either
shelf positions B or C. See the chart for suggested
shelf positions.
A or B
Bundt or pound cakes
Pies or pie shells
Frozen pies
B or C
A (on cookie sheet)
B or C
Casseroles
A or B
Roasting
Preheating
Preheat the oven if the recipe calls for it. Preheat
means bringing the oven up to the specified
temperature before putting the food in the oven.
To preheat, set the oven at the correct
temperature—selecting a higher temperature does not
shorten preheat time.
Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. For most casseroles
and roasts, preheating is not necessary. For ovens without
a preheat indicator light or tone, preheat 10 minutes.
After the oven is preheated, place the food in the oven
as quickly as possible to prevent heat from escaping.
Baking Pans
●
●
Shiny, bright and smooth pans reflect heat,
resulting in a lighter, more delicate browning.
Cakes and cookies require this type of pan.
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.
●
Dark, rough or dull pans absorb heat resulting
in a browner, crisper crust. Use this type for pies.
in
Glass baking dishes absorb heat. When baking
glass baking dishes, the temperature may need to
be reduced by 25°F.
12
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Placement
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.
Pans should not touch each other or the walls of the
oven. Allow 1- to 1 space between pans as well
as from the back of the oven, the door and the sides.
If you need to use two shelves, stagger the pans so
one is not directly above the other.
Baking Guides
When using prepared baking mixes, follow the package recipe
or instructions for the best baking results.
Cookies
When baking cookies, flat cookie sheets (without
sides) produce better-looking cookies. Cookies baked
in a jelly roll pan (short sides all around) may have
darker edges and pale
light browning may occur.
Do not use a cookie sheet so large that it touches the
walls or the door of the oven. Never entirely cover a
shelf with a large cookie sheet.
For best results, use only one cookie sheet in the oven
time.
Cakes
When baking cakes, warped or bent pans will cause
uneven baking results and poorly shaped products.
A cake baked in a pan larger than the recipe
recommends will usually be crisper, thinner and drier
than it should be. If baked in a pan smaller than
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
Pies
For best results, bake pies in dark, rough or dull pans to produce a browner,
crisper crust. Frozen pies in foil pans should be placed on aluminum
sheet baking since the shiny foil pan reflects heat away from the
pie crust; the cookie sheet helps retain it.
13
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BAKING
(continued)
Aluminum Foil
Never entirely cover a shelf with aluminum foil.
This will disturb the heat circulation and result
in poor baking. A smaller sheet of foil may
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
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.
“bake
minutes.”
ADJUST THE OVEN THERMOSTAT-DO
YOURSELF?
You may feel that your new oven cooks differently
than the one it replaced. We recommend that you
use your new oven for a few weeks to become more
familiar with it, following the times given in your
recipes as a guide.
2. Loosen both screws on back of the knob.
3. Hold the knob as shown in the illustration of’ the back
of the OVEN TEMP knob and turn so the bottom
screw moves in the desired direction. You will hear
and feel notches as you turn the knob. Each notch
changes the temperature about 100 Fahrenheit.
If you think your new oven is too hot or too cold,
you can adjust the thermostat yourself. If you think
it is too hot, adjust the thermostat to make it cooler.
If you think it is too cool, adjust the thermostat to
make it hotter.
The bottom screw
moves toward HOTTER
to increase the temperature.
,, q...,:,.
o
do not recommend the use of inexpensive
thermometers, such as those found in grocery stores,
to check the temperature setting of your new oven.
+&*&;&
The bottom screw
moves toward COOLER
to decrease the temperature.
These thermometers may vary
degrees.
To Adjust the Thermostat:
Bottom screw moves toward
HOTTER or COOLER
1. Pull the OVEN TEMP
knob off the shaft,
look at the back of the
knob and note the
current setting before
making any
o
.
4. Tighten the screws.
5. Return the knob to the range.
Re-check oven performance before making any
additional adjustments.
. . . .
o
adjustment. The knob
is factory set with the
top screw directly under
the
.
.
.
.
.
.
.
.
.
Back of the OVEN TEMP knob
14
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Most
continue to cook slightly while
cooking by dry heat. Tender meat or
poultry can be roasted uncovered in your oven.
Roasting temperatures, which should be low
standing after being removed from the oven. The
standing time recommended for roasts is 10 to 20
minutes to allow the roast to firm up, making it easier
to carve. The internal temperature will rise about 5° to
10“F.; to compensate for the temperature rise, if
desired, remove the roast from the oven sooner at 5°
steady. keep
to minimum.
procedure used for meats.
Baking. (You
Roasting is really a
Therefore, the oven controls are set
may hear slight clicking sound, indicating the oven
is working properly. )
to
less than the temperature on the 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.
3. Turn the OVEN TEMP knob to the desired
temperature. See the Roasting Guide for
temperatures and approximate cooking times.
1. Position the oven shelf at the second from the
bottom position (B) for a
size roast to 5
and at the bottom position (A) for larger roasts.
4. When roasting is complete, turn the OVEN
TEMP knob to OFF and then remove the food
from the oven.
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 the meat as
possible. (The broiler pan with rack is a good pan
for this.)
of Aluminum Foil
You can use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan for
marinating, cooking with fruits, cooking heavily
cured meats or basting food during cooking. Press
the foil tightly around the inside of the pan.
15
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ROASTING
(continued)
Questions and Answers
Q. Is it necessary to check for doneness with a
Q. Do I need to preheat my oven each time
I cook a roast or poultry?
meat thermometer?
A. Checking the finished internal temperature the
completion of cooking time is recommended.
are shown in the Roasting Guide
A. It is not necessary to preheat your oven.
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
section. For roasts over 8 Ibs., check with
thermometer at half-hour intervals after half
the cooking time has passed.
A. Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.
Q. Can I seal the sides of my foil “tent” when
Q. Why is my roast crumbling when I try to
roasting a turkey?
carve it?
A. Sealing the foil will steam the meat. Leaving it
unsealed allows the air to circulate and brown
the meat.
A. Roasts are easier to slice allowed to cool 10 to
20 minutes after removing them from the oven.
Be sure to cut across the grain of the meat.
ROASTING GUIDE
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per
pound additional time (10 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly.
Some commercial frozen poultry can be cooked
successfully without thawing. Follow the directions
given on the package label.
—
Internal
Oven
Approximate Roasting Time
in Minutes Pound
Temperature
Type
Doneness
‘F.
I
Meat
6 to 8 Ibs.
18-22
3
to 5 lbs.
Tender cuts; rib, high quality
sirloin tip, rump or top round*
140°–15007
325°
Rare:
24-33
35-39
40-45
21-25
25-30
30-35
35-45
3545
Medium:
Well Done:
Rare:
30-35
20-23
24-28
28–33
3040
3040
1700–1 85°
140°–1500*
150°-1600
170°-1850
1700–1 80°
170°-1800
I 150–1 20°
Lamb leg or bone-in shoulder*
325°
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
325°
325°
325°
17–20 minutes per pound (any weight)
Poultry
Over 5 Ibs.
30-35
3 to 5 lbs.
35-40
185°–1900
185°–1900
In thigh:
185°–1900
Chicken or Duck
Chicken pieces
325”
350°
Well Done:
Well Done:
35-40
10 to 15 Ibs.
18–25
Over 15 Ibs.
15–20
325°
Turkev
Well Done:
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
U. S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only
means some
food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
16
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. oiling 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 allows dripping fat
to drain away from the foods and be kept away from
the high heat of the gas
Both the oven and broiler compartment doors
should be closed during broiling.
Turn most foods once during cooking; (the exception
is thin fillets
fish; oil one side, place that side
down on the broiler rack and cook without turning
until done). Time the foods for about one-half the
total cooking time, turn the food, then continue to
cook to the preferred doneness.
Distance from the heat source may be changed by
positioning the broiler pan and rack on one of three
positions in the broiler compartment—A (bottom
of broiler compartment), B (middle) and C (top).
1. the meat has fat or gristle around the edge, cut
vertical slashes through it about 2 inches apart. If
desired, the fat may be trimmed, leaving a layer
about l/8-inch thick.
Placing the food closer to the flame increases the
exterior browning of the food, but also increases
the spattering and the possibility of the fats and
meat juices igniting.
2. Remove the broiler pan and rack from the broiler
compartment and place the food on the rack.
4. Close the broiler door and turn the OVEN TEMP
knob to BROIL.
3. Pull out the drawer and position the broiler pan in
the compartment.
5. Turn the OVEN TEMP knob to OFF. Remove
the broiler pan from the compartment and serve
the food immediately. Leave the pan outside the
compartment to cool.
of Aluminum Foil
.
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 the 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 and 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?
A. Check to see if you are using the recommended
shelf position. Broil for the longest period of time
indicated in the Broiling Guide. Turn the food only
once during broiling.
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.
Q. Should I salt the meat before broiling?
(continued next page)
No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Turn the
meat with tongs; piercing the meat with a fork also
allows the juices to escape. When broiling poultry
or fish, brush each side often with butter.
17
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BROILING
●
●
●
When arranging the food on the pan, do not let fatty
●
Always use the broiler pan
rack that comes with
edges
because dripping
your oven. It is designed minimize smoking and
spattering by trapping the juices in the shielded
lower part of the pan.
soil the oven.
Broiler does not need to be preheated. However,
for very thin foods, or to increase browning, preheat
desired.
●
For steaks and chops, slash fat evenly around the
outside edges of the meat. To slash, cut crosswise
through outer fat surface just to the edge of the meat.
Use tongs to turn the meat over to prevent piercing
the meat and losing juices.
Frozen steaks can be conventionally broiled by
positioning the oven shelf at next lowest shelf
position and increasing cooking time given in this
guide 1 times per side.
●
desired, marinate meats or chicken before
broiling. Or brush with barbecue sauce last
5 to 10 minutes only.
Broil
Position
Quantity and/or
Thickness
First Side Secon d Sid e
Time,
F ood
Time, Minutes
Comments
Arrange in single layer.
Ba con
B
l/2-lb.
(about 8 thin slices)
Space evenly. Up to patties take
about same time.
Gr ou n d Beef
Well Done
l-lb. (4 patties)
1/2 to 3/4-inch thick
6-7
B
8-9
Beef Steaks
Rare
Medium
Well Done
7
5-6
8-9
Steaks less than l-inch cook through
before browning.
Pan frying is recommended.
l-inch thick
( l-l lbs.)
B
B
B
9
12
13
B, C
B
B
6-7
12-14
16-18
Slash fat.
10
15
25
Rare
Medium
Well Done
1
thick
lbs.)
30-35
25-30
Reduce times about 5 to 10 minutes
per side for cut-up chicken. Brush each
side with melted butter. Broil with
side-down first.
whole
(2 to
split lengthwise
A
Ch ick en
Ba k er y P r od u ct!
Bread (Toast) or
Toaster Pastries
English Muffins
Space evenly. Place English muffins
cut-side-up and brush with butter,
if desired.
2-3
slices
pkg. (2)
2-split
c
c
3-5
6
Do not
turn over.
Cut through back of shell, spread
open. Brush with melted butter
before broiling and after half of
broiling time.
B
Lobster Ta ils
(6 to
each)
B. C
B
Handle and turn very carefully. Brush
with lemon butter before and during
cooking, if desired. Preheat broiler
increase
5
8
5
Fish
l-lb. fillets 1/4
l/2-inch thick
Increase times 5 to 10 minutes per side
8
Ha m Slices
Precooked
1-inch thick
for
thick or home cured.
4-5
9-12
Slash fat.
10
13
B
P or k Ch op s
Well Done
2 (1/2-inch)
2 (l-inch thick),
about lb.
B
Lamb Chops
Medium
4-7
10
4-6
Slash fat.
8
B
B
B
B
2 (l-inch)
Well Done
about 10–1 2 oz.
2 (1 X-inch),
about 1 lb.
—
10
17
Medium
Well Done
If desired,
lengthwise; cut into 5 to 6-inch pieces.
sausages in half
B, C
1–2
6
Wien er s,
similar
sausages,
l-lb. pkg. (10)
18
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care and
and satisfactory service. Follow these directions carefully in caring for it to
help assure safe proper maintenance.
are important so your range
efficient
BE SURE ELECTRICAL POWER IS OFF BEFORE CLEANING
ANY PART OF THE RANGE.
Control Panel and Knobs
Clean up any spills or spatters
with a damp cloth. Remove
heavier soil with warm, soapy
water.
Before removing the knobs for cleaning, please note
that the knobs on the left side and the knobs on the
right side are in the proper OFF position. When
replacing the knobs, check the OFF position to insure
proper alignment.
———————.
—––——–—— ----
Clean the control panel with mild
To remove the knob, pull it straight off the stem.
When removing a knob, it may be helpful to slip a
thin cloth (such as a handkerchief) or a piece of string
under and around the knob edge and pull up.
dish
and soft
cloth. Rub the control panel lightly.
CAUTION: Do not use abrasives of
any kind on the control panel.
The control knobs may be removed for
easier cleaning.
Wash the knobs in soap and water but do not soak.
Dry and return the control knobs to the range.
Brushed Chrome Cooktop
‘an the brushed chrome top with warm, soapy water
. 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
baby oil on the
surface. Wipe away excess oil with a clean, soft cloth.
Lift-Up Cooktop
Clean the area under the cooktop often. Built-up soil,
especially grease, may catch fire.
make cleaning easier, the entire cooktop may be
lifted up and supported in the up position.
Be su r e a ll bu r n er s a r e tu r n ed off befor e r a isin g
th e cook top . Then
the grates and drip pans,
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 to pinch your fingers.
19
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CARE AND CLEANING
Oven Shelves
Clean the shelves with an abrasive cleanser or
steel wool. After cleaning, rinse the shelves with clean
water and dry with a clean cloth.
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
which could clog these holes.
Burners lift out for cleaning, if the shipping screw
was removed at installation.
s Valve
Orifice
Do not re
screws fr
igniter br
NOTE: A screw holds each burner in place to
keep them from wobbling around during shipment.
Remove and discard the shipping screw. Be careful
not to remove the screws from the igniter bracket.
To remove the burners:
r Ports
Lig
1. Grasp the 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.
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 does not 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
To replace the 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.
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Grates
Porcelain enamel burner
grates should be washed
To get rid of burned-on food, place the grates in a
container or plastic bag. Add
cup ammonia and let
and.
course,
them soak for 30 minutes. Wash, rinse well and dry.
after spillovers. Wash them
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.
in hot. soapy water and rinse with clean water. Dry
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
time without cookware on the grate. The finish on the
grate may chip without cookware to absorb the heat.
Drip Pans
Remove the grates. Then lift out the chrome-plated
drip pans. Wash them in hot, soapy water. Rinse them
with clean, hot water and polish them dry with a
cloth. Never use abrasive cleansers or steel
After soaking, wash them in hot, soapy water. Rinse
with clean water and polish with a clean, soft cloth.
The drip pans may also be cleaned in the dishwasher.
wool—they’ll scratch the surface. Instead, soak the
drip pans for about 20 minutes in slightly diluted
liquid cleanser or mild solution of ammonia and water
( 1/2 cup of ammonia to one gallon of water).
Oven Door
TO CLEAN THE DOOR:
The oven door is removable, but
it is heavy. You may need help
removing and replacing the door.
Do not lift the door by the handle.
This can cause the glass to break
or can cause damage to the door.
Inside of door:
●
Soap and water will normally do the job. Heavy
spattering or spillovers may require cleaning with a
mild abrasive cleaner. Soapy, wet metal pads may also
be used. Do not allow food spills with a high sugar or
acid content (such as milk, tomatoes, sauerkraut, fruit
juices or pie filling) to remain on the surface. They
may cause a dull spot even after cleaning.
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.
●
●
If necessary, you may use an oven cleaner.
Follow the package directions.
Clean the inside of the oven window with a mild
non-scratching cleaner and a damp cloth.
NOTE:
●
Be careful not to place hands between the hinge
and the oven door frame as the hinge could snap
back and pinch fingers.
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. You may also use a glass cleaner to
clean the glass on the outside of the door.
●
While working in the oven area, cover the hinges
with towels or empty paper towel rolls to prevent
pinched fingers and chipping the porcelain enamel
on the frame.
●
Spillage of marinades, fruit juices, tomato sauces
and basting materials containing acids may cause
discoloration and should be wiped up immediately.
When the surface is cool, clean and rinse.
To replace the door, make sure the hinges are in the
special stop position. Position the slots in the bottom
— ‘he door squarely over the hinges at the same time.
hinges snap back against the oven frame, pull
them back out.
●
Do not use oven cleaners, cleansing powders
or harsh abrasives on the outside of the door.
(continued next page)
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CARE AND CLEANING
(continued)
Oven Light Bulb
The light bulb is located in the upper
corner of the
oven. Before replacing the bulb, disconnect electrical
power to range 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
W@
a
bulb with a damp cloth as the bulb will break.
Broiler Pan and Rack
The broiler pan may be cleaned with a commercial
oven cleaner. Do not use an oven cleaner on the rack.
After broiling, remove the broiler pan from the
broiler drawer. Remove the rack from the pan.
Carefully pour out grease from the pan into a proper
container. Wash and rinse the broiler pan and rack in
hot water with a soap-filled or plastic scouring pad.
Both the broiler pan and rack can also be cleaned in
the dishwasher.
Do not store a soiled broiler pan and rack anywhere
in the range.
If food has burned on, sprinkle the rack with
detergent while hot and cover with wet paper towels
or a dishcloth. Soaking the pan will remove burned
on foods.
Broiler Drawer
To remove:
Broiler compartment
1. When the broiler is cool, remove the rack and pan.
2. Pull the broiler drawer out until it stops, then push
it back in about one inch.
II \
3. Grasp the handle, lift and pull the 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.
Oven Vent
The oven is vented through an opening at the rear of
The vent grille may discolor during self-cleaning.
Clean the oven vent grille with Bon Ami.
the
Never cover the opening with aluminum
foil or any other material. This would prevent the
oven vent from working properly.
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Oven Bottom
The oven bottom can be removed to make
cleaning easier.
To r em ove:
1. Grasp the oven bottom at finger slots on each side.
2. Lift front edge of the oven bottom enough to raise
the tabs from slots in the front frame.
3. Push the oven bottom back about 1/4” to release the
from the front frame, then pull out.
To replace the oven bottom:
1. Slide the oven bottom into the oven so rear tabs fit
into slots in the rear wall of the oven.
2. Grasp the oven bottom at finger slots and push it
back and then down to hook the flange under the
front frame.
3. Fit the front tabs into slots in front frame.
If a
does occur on the oven bottom,
The oven bottom has a porcelain enamel finish.
allow the oven to cool first. Remove the oven bottom
for easier cleanup and to prevent damage to the
continuous cleaning oven coating.
To make cleaning easier, protect the oven bottom
from excessive
This is particularly
important when baking a fruit pie or other foods with
-
“
acid content. Hot fruit fillings or foods that are
in content such as milk, tomato or sauerkraut
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.
and sauces with vinegar or lemon juice, may cause
pitting and damage to the porcelain enamel surface.
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.
Painted Surfaces
Painted surfaces include the control panel and drawer
front. Clean these with soap and water or a vinegar
and water solution. Do not use commercial oven
cleaners, cleansing powders, steel wool or harsh
abrasives on any painted surface.
(continued
23
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CARE AND CLEANING
(continued)
Continuous-Cleaning Oven Interior
To Clean the Continuous-Cleaning Oven:
Special Care of Continuous-Cleaning
Oven Interior:
1. Let range parts cool before handling. We
recommend rubber gloves be worn when cleaning.
Do not attempt to clean the oven until you have
read this section.
2. Remove shelves and cookware, including the
broiler pan and rack.
The Continuous-Cleaning Oven cleans itself while
cooking. The oven interior is 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.
3. Soil visibility maybe reduced by operating the
oven at 400”F. Close the door and set temperature
control to 400”F. Time for at least 4 hours.
Repeated cycles may be necessary before
improvement in appearance is apparent.
Remember: During the operation of the oven, the
door, window and other range surfaces will get hot
enough to cause burns. Do not touch. Let the range
cool before replacing the oven shelves.
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
4. 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.
the exposure
oven soil to heated air and makes it
somewhat less noticeable.
Soil may not disappear completely and at some time
after extended usage, stains may appear that cannot
be removed.
The special coating works best on small amounts
of spatter. It does not work well with larger spills,
especially sugars, egg or dairy mixtures.
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 damage
the porous surface and reduce its ability to work.
This special coating is not used on the oven shelves,
the oven bottom or on the inside of the oven door.
Remove these to clean with a commercial oven
cleaner to prevent damaging the Continuous-Cleaning
Oven coating.
Do not scrape the porous surface with a knife
or spatula— they could permanently damage
the finish.
Use care in removing and replacing the shelves
and dishes in order to avoid scratching, rubbing
or otherwise damaging the porous finish on the
oven walls.
24
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placing range in the counter, notice the
location of the stability bracket which is already
attached to the back of the range. This location
should work for most installations. However, it may
be more convenient to hook the stability chain to
the unit when the stability bracket is attached to
II
Wall Plate
Long Screw
Washer
,
the upper set of holes in the back
the range. See
Fig. A. The upper level set of holes are intended for
use with a backsplash kit. If the backsplash is not
being used, make sure that there are no structural
3. Temporarily attach the loose end of the chain
to the rear of the countertop with the tape from
the packaging. See Fig. D.
supports for the countertop which
interfere
4. Place the range in the counter cutout leaving just
enough room between the back of the range and the
wall to reach the stability bracket.
with the stability bracket when located in the
upper set of holes.
5. Hook the loose end of the chain onto the bracket by
uard
slipping the nearest link
the chain into the slot in
the bracket. See Fig. A and make sure the chain is
pulled as tight as possible and that there is no
excess slack in the chain after the chain is attached
to the bracket.
Bracket
Optional
Location
CAUTION: Excessive slack in the chain
could allow the range to tip over.
A
6. 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.
2. Fasten one end of
the stability chain to
Chain
,-----#--, Tape
\
the floor
wall with
the long screw and
washer supplied. See
Fig. B. Make certain
the screw is going
Washe
Screw
into the wall
at
the base of the wall or one of the studs in the base
of the wall. See Fig. C. Whether you attach the
chain to the wall or floor, be certain that the screw
is in at least 3/4 inch thickness of wood other than
baseboard and that there are no electrical wires or
plumbing in the area which the screw could
penetrate. Attach the stability chain in a location
which will allow the chain to be in line with the
bracket side to aide as much as possible when
attached to the unit. Test to see if the chain is
securely fastened by tugging on the chain.
NOTE:
●
If attaching to masonry, you can buy suitable screws
and anchors at hardware stores. Use a masonry drill
to drill the required holes.
●
If range is removed for cleaning or any other reason,
make sure chain is reattached.
25
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MINOR ADJUSTMENTS YOU CAN MAKE
Surface Burner Air Adjustment Shutters
Air Adjustment Shutter
An air adjustment shutter for each surface burner
regulates the flow air to the flame.
I
I
When the right amount of air flows 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 burn all 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
of air to the
The shutter for the oven burner is near the back wall
of the oven behind the broiler drawer.
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.
Loosen
Air
Adjustment
Shutter
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.
26
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PROBLEM
POSSIBLE CAUSE
Pilots not lit, Make sure electrical plug is plugged into a live power outlet.
TOP BURNERS
NOT LIGHT
●
* Burner holes on the side or around the top of burner may be clogged.
Remove burners and clean them with a small sewing needle or small safety pin.
Make sure you do not enlarge the holes.
OR
NOT
BURN EVENLY
●
Burners may not be fitted correctly onto the mounting brackets. Remove and
reinstall them properly.
BURNERS HAVE
YELLOW OR
YELLOW-TIPPED
FLAMES
(C) Soft blue
Normal for
(B) Yellow tips on inner
cones—Normal for LP gas
(A) Yellow
Call for service
gas
●
If burner flames look like (A), call for service. Normal burner flames should
look like (B) or (C), depending on the type of gas you use.
●
●
With LP gas, some yellow tipping on inner cones is normal.
BURNER FLAMES
VERY LARGE
OR YELLOW
If range is connected to LP gas, check all steps in
Installation Instructions.
FOOD DOES NOT
‘ROIL PROPERLY
●
●
●
●
●
●
Oven controls not properly set. See the Broiling section.
Door not closed.
Improper shelf position being used. See the Broiling section.
Food is being cooked on a hot pan.
Cookware is not suited for broiling.
Aluminum foil used on the broiler pan rack has not been fitted properly
and slit as recommended.
●
Oven bottom not securely seated in position.
FOOD DOES NOT ROAST
OR BAKE PROPERLY
●
●
●
Oven control not properly set. See the Baking or Roasting section.
Shelf position is not correct.
Incorrect cookware or cookware of improper size is being used.
Oven thermostat needs adjustment. See the
the Oven
Yourself section.
●
●
●
Clock not set correctly.
Aluminum foil used improperly in the oven.
Oven bottom not securely seated in position.
(continued
page)
27
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THE PROBLEM SOLVER
(continued)
PROBLEM
POSSIBLE CAUSE
●
Range electrical plug must be securely seated in a live power outlet.
Check for blown fuse or tripped circuit breaker.
CLOCK DOES
NOT WORK
OVEN TEMPERATURE
TOO HOT OR TOO COLD
Oven thermostat needs adjustment. See the Adjust the Oven
OVEN LIGHT DOES
NOT COME ON
●
●
●
Bulb may be loose or burned out.
Electrical plug must be plugged into a live power outlet.
Switch operating oven light is broken. Call for service.
●
●
Improper air/gas ratio in oven.
An odor from the insulation around the inside of the oven is normal for the first
few times oven is used. This is temporary.
oven burner air shutter.
STRONG ODOR
“BURNING” OR “OILY”
ODOR EMITTING FROM
OVEN WHEN TURNED ON
●
This is normal in a new oven and will disappear in time.
If you need more help.. call, toll free:
GE Answer
800.626.2000
consumer information service
28
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NOTES
29
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NOTES
30
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We’ll Be Th ere
the purchase
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!
In-Home Repair Service
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
convenience
Our
a.m.
p.m. weekdays,
a.m.
p.m. Saturdays).
technicians know your appliance inside and out–so most
repairs can be handled in just one visit.
800626.2000
Whatever’ your question about any
appliance, GE Answer
information service is available to help. Your call-and your question—will be
answered promptly courteously. And you can call any GE Answer
is open ’24 hours a day, 7 days a week.
For Customers With Special Needs...
Upon request, GE will
Consumers with impaired hearing or speech who have
Braille controls for a variety of
appliances, and a brochure to
assist in planning a barrier-free
kitchen for persons with limited
mobility. To obtain these items,
call 800.62 ?6.2000.
access
call
information or service.
a
or a conventional teletypewriter may
(800-83 ?-4322) to request
Contracts
8011626-2224
h ave th e
feeling that GE Consumer Service
be there
after
in effect and
warranty expires. Purchase a GE contract while your warranty is
receive a substantial discount. With a multiple-year contract,
at today’s prices.
assured of future
Parts
User m a in ten a n ce in str u ction s con ta in ed in th is book let
cover p r oced u r es in ten d ed to be p er for m ed by a n y u ser .
Oth er ser vicin g gen er a lly sh ou ld be r efer r ed to qu a lified
service p er son n el. Ca u tion m u st be exer cised , sin ce
im p r op er ser vicin g m a y ca u se u n sa fe op er a tion .
In d ivid u a ls qu a lified to ser vice th eir ow n a p p lia n ces
-
have needed parts or accessories sent directly to
home. The GE parts system provides access to over
47,000 parts... and all GE Genuine Renewal Parts are
fully warranted. VISA, MasterCard and Discover cards
are accepted.
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Staple sales slip or
check
YOUR GE GAS RANGE
here.iPsroof of original purchase date
needed to obtain service
WARRANTY
under warranty.
This warranty is extended to
the original purchaser and any
succeeding owner for products
purchased for ordinary home use
in the 48 mainland states,
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
any part of
range that fails
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.
because 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.
GE Answer
WARRANTOR IS NOT
RESPONSIBLE FOR
CONSEQUENTIAL DAMAGES.
800.626.2000
consumer information service
● Im proper 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
Recycled Paper
JGSC12
Part No. 164 D2966P053
Pub 49-8523
CG
Printed in LaFayette, GA
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