Use and Care Guide
Electric Range
GE Appliances
Model: JDS26
164D3333P012-3
Safety Instructions....................3–5
Operating Instructions, Tips
Aluminum Foil ...........................5, 19, 23, 25
Features........................................................6, 7
Oven ........................................................17–26
Baking..................................................18–21
Broiling, Broiling Guide....................25, 26
Control, Clock and Timer ................12–16
Fan ........................................................17, 18
Oven Vent..............................................4, 28
Roasting, Roasting Guide ...............23, 24
Special Features of Your Control....14–16
Timed Baking .....................................20, 21
Surface Cooking......................................8–11
Control Settings...........................................9
Cooktop Comparison.................................8
Cookware Tips ..........................................10
Home Canning Tips .................................11
Problem Solver .......................31, 32
Thermostat Adjustment–
Do It Yourself.............................................22
More questions ?…call
GE Answer Center® 800.626.2000
Care and Cleaning....................27–30
Broiler Pan and Grid............................................28
Brushed Chrome Cooktop...............................28
Control Panel and Knobs..................................27
Lift-Up Cooktop....................................................29
Lift-Off Oven Door ...............................................30
Oven Light Bulb ...................................................28
Shelves ...................................................................28
Surface Units and Drip Pans ...........................29
Consumer Services...................35
Appliance Registration..................................2
Important Phone Numbers........................35
Model and Serial Number Location...........2
Removal of Packaging Tape ........................2
Warranty ........................................Back Cover
HELP US HELP YOU…
Before using your range, read this
guide carefully.
It is intended to help you operate and maintain your
new range properly.
Keep it handy for answers to your questions.
If you don’t understand something or need more help, call:
GE Answer Center
®
800.626.2000
24 hours a day, 7 days a week
How to Remove Packaging Tape
To assure no damage is done to the finish of the
product, the safest way to remove the adhesive left
from packaging tape 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.
Write down the model and serial numbers.
You’ll find them on a label underneath the cooktop.
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:
Model Number
Serial Number
Use these numbers in any correspondence or service
calls concerning your range.
If you received a damaged range…
Immediately contact the dealer (or builder) that sold
you the range.
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 NEED SERVICE…
To obtain service, see the Consumer Services page in
the back of this guide.
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.
FIRST, contact the people who serviced your
appliance. Explain why you are not pleased. In most
cases, this will solve the problem.
NEXT, if you are still not pleased, write all the
details—including your phone number—to:
Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville, KY 40225
FINALLY, if your problem is still not resolved, write:
Major Appliance Consumer Action Program
20 North Wacker Drive
Chicago, IL 60606
2
Important Safety Instructions
IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
When using electrical appliances, basic safety
precautions should be followed, including the
following:
• Use this appliance only for its intended use
as described in this guide.
• Have the installer show you the location
of the circuit breaker or fuse. Mark it for
easy reference.
• Be sure your appliance is properly installed and
grounded by a qualified technician in accordance
with the provided installation instructions.
• Do not attempt to repair or replace any
part of your range unless it is specifically
recommended in this guide. All other servicing
should be referred to a qualified technician.
• Before performing any service, DISCONNECT
THE RANGE POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION PANEL BY
REMOVING THE FUSE OR SWITCHING OFF
THE CIRCUIT BREAKER.
• Do not store flammable materials in an oven or
near the surface units.
• Do not leave children alone—children should
not be left alone or unattended in an area where an
appliance is in use. They should never be allowed
to sit or stand on any part of the appliance.
• Teach children not to play with the controls
or any other part of the range.
• 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.
• Do not allow anyone to climb, stand or hang
on the door or range top. They could damage
the range and even tip it over, causing severe
personal injury.
• 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.
• Be sure the range is securely installed in a
counter that is firmly attached to the house
structure. Weight on the oven door could cause
the oven to tip and result in injury. Never allow
anyone to climb, sit, or hang on the oven door.
• Never wear loose-fitting or hanging garments
while using the appliance. Be careful when
reaching for items stored over the range.
Flammable material could be ignited if brought
in contact with hot surface units or heating
elements and may cause severe burns.
• Use only dry pot holders—moist or
damp pot holders on hot surfaces may
result in burns from steam. Do not let
pot holders touch hot surface units or heating
elements. Do not use a towel or other bulky cloth.
Such cloths can catch fire on a hot surface unit or
heating element.
• Always keep dish towels, dish cloths, pot
holders and other linens a safe distance from
your range.
• Always keep wooden and plastic utensils
and canned food a safe distance away from
your range.
• For your safety, never use your appliance for
warming or heating the room.
• DO NOT STORE OR USE COMBUSTIBLE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN
THE VICINITY OF THIS OR ANY OTHER
APPLIANCE.
• Keep the hood and grease filters clean to
maintain good venting and to avoid grease fires.
• Do not let cooking grease or other flammable
materials accumulate in or near the range.
(continued next page)
3
IMPORTANT SAFETY INSTRUCTIONS
(continued)
• Do not use water on grease fires.
Never pick up a flaming pan.
Smother flaming pan on surface unit
by covering pan completely with well-
fitting lid, cookie sheet or flat tray, or if available,
use a dry chemical or foam-type extinguisher.
Flaming grease outside a pan can be put out
by covering with baking soda or, if available,
a multi-purpose dry chemical or foam-type fire
extinguisher.
Flame in the oven can be smothered completely
by closing the oven door and pressing the
CLEAR/OFF pad or by using a dry chemical or
foam-type extinguisher.
• Do not touch the surface units, heating
elements or the interior surface of the oven.
These surfaces may be hot enough to burn even
though they are dark in color. During and after use,
do not touch, or let clothing or other flammable
materials contact, surface units, areas nearby
surface units or any interior area of the oven; allow
sufficient time for cooling first.
Potentially hot surfaces include the cooktop, areas
facing the cooktop, oven vent opening, surfaces
near the opening, crevices around the oven door,
and metal trim parts above the door.
Remember: The inside surface of the oven may
be hot when the door is opened.
• When cooking pork, follow the directions
exactly and always cook the meat to an internal
temperature of at least 170°F. This assures that,
in the remote possibility that trichina may be
present in the meat, it will be killed and the meat
will be safe to eat.
Oven
• Stand away from the range when opening the
oven door. The hot air or steam which escapes
can cause burns to hands, face and/or eyes.
• Do not heat unopened food containers.
Pressure could build up and the container could
burst, causing an injury.
• Keep the oven vent duct unobstructed.
• Keep the oven free from
grease buildup.
• Place the oven shelf in the desired position
while the oven is cool. If the shelves must be
handled when hot, do not let pot holder contact
the heating elements in the oven.
• Pulling out the shelf to the stop-lock is a
convenience in lifting heavy foods. It is also a
precaution against burns from touching the hot
surfaces of the door or the oven walls.
• When using cooking or roasting bags in the
oven, follow the manufacturer’s directions.
• Do not use your oven to dry newspapers. If
overheated, they can catch fire.
• Do not leave paper products, cooking utensils,
or food in the oven when not in use. Do not
store flammable materials in an oven or near the
heating elements.
• After broiling, always take the broiler pan
out of the range and clean it. Leftover grease
in the broiler pan can catch fire the next time
you use the pan.
• Never leave jars or cans of fat drippings on or
near your range.
• Never leave the oven door open when you are
not watching the range.
• Do not use the oven for a storage area. Items
stored in the oven can ignite.
• Clean only parts listed in this Use and Care
Guide.
4
5
Important Safety Instructions
Surface Cooking Units
• Use proper pan size—This appliance is
equipped with different size surface units.
Select cookware having flat bottoms large
enough to cover the surface unit heating
element. The use of undersized cookware will
expose a portion of the surface unit to direct
contact and may result in ignition of clothing.
Proper relationship of the cookware to the
surface unit will also improve efficiency.
• Never leave the surface units unattended at
high heat settings. Boilovers cause smoking and
greasy spillovers that may catch on fire.
• Be sure the drip pans and vent ducts are not
covered and are in place. Their absence during
cooking could damage range parts and wiring.
• Do not use aluminum foil to line the drip pans
or anywhere in the oven except as described in
this guide. Misuse could result in a shock, fire
hazard or damage to the range.
• Only certain types of glass, glass/ceramic,
earthenware or other glazed containers are
suitable for range-top cooking; others may
break because of the sudden change in
temperature.
• Always turn the surface unit controls off before
removing the cookware.
• To minimize the possibility of burns, ignition
of flammable materials, and spillage, the handle
of a container should be turned toward the center
of the range without extending over nearby
surface units.
• To avoid the possibility of a burn or electric
shock, always be certain that the controls for all
surface units are at the off position and all surface
units are cool before attempting to lift or remove
the unit.
• Never clean the cooktop surface when it
is hot. Some cleaners produce noxious fumes
and wet cloths could cause steam burns if used
on a hot surface.
• Do not immerse or soak the removable
surface units. Do not put them in a dishwasher.
• When flaming foods are under the hood,
turn the fan off. The fan, if operating, may spread
the flame.
• Carefully watch for spillovers or overheating
of foods when frying at high or medium high
temperatures.
• 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.
• Use little fat for effective shallow or deep-fat
frying. Filling the pan too full of fat can cause
spillovers when food is added.
• If a combination of oils or fats will be used
in frying, stir together before heating, or as fats
melt slowly.
• Always heat fat slowly, and watch as it heats.
• Use a deep fat thermometer whenever
possible to prevent overheating fat beyond the
smoking point.
• Never try to move a pan of hot fat, especially
a deep fat fryer. Wait until the fat is cool.
SAVE THESE
INSTRUCTIONS
6
FEATURES OF YOUR RANGE
ON OFF
TIME CONTROLS
COOKING
TIME
START
TIME
CLOCK
KITCHEN
TIMER
START
BROIL
HI/LO
CLEAR
OFF
OVEN
BAKE
OFF
LO
HI
MED
OFF
LO
HI
MED
OFF
LO
HI
MED
OFF
LO
HI
MED
16
Model: JDS26
1
2
3
4
5 6 7 8 9
10
12
11
13
14
15
7
Features of Your Range
Explained
Feature Index on page
1 Bake Element 27
May be lifted gently for wiping the oven floor.
2 Broil Element 25, 27
3 Oven Interior Light 28
4 Lift-Up Cooktop 29
Support rod holds it up to simplify
cleaning underneath.
5 Model and Serial Numbers (under cooktop) 2
6 Plug-In Surface Units 3–5, 8–11, 29
7 Drip Pans 5, 29
8 Surface Unit “ON” Indicator Light 9
9 Surface Unit Controls 5, 8, 27
10 Oven Vent (located under right rear surface unit) 4, 28
11 Oven Control, Clock and Timer 12–16
12 Oven Light Switch —
Lets you turn interior oven light on and off.
13 Oven Shelves with Stop-Locks 4, 17, 18, 23,
25, 26, 28
14 Oven Shelf Supports 4, 17, 18,
Shelf positions for cooking are suggested in the 23, 25, 26
Baking, Roasting and Broiling sections.
15 Lift-Off Oven Door with Broil Stop Position 3, 4, 25, 29
Easily removed for oven cleaning.
16 Broiler Pan and Grid 4, 5, 23, 25–28
8
HOW DOES THIS COOKTOP COMPARE
WITH YOUR OLD ONE?
Type of Cooktop Description How It Works
Electric Coil Flattened metal Heats by direct contact with the pan and by heating the air under the pan. For best
tubing containing cooking results, use good quality pans. Electric coils are more forgiving of
electric resistance warped pans than radiant or solid disks. Heats up quickly but does not change
wire suspended heat settings as quickly as gas or induction. Electric coils stay hot enough to
over a drip pan. continue cooking for a short time after they are turned off.
Radiant Electric coils Heat travels to the glass surface and then to the cookware, so pans must be flat on
(Glass Ceramic) under a glass- the bottom for good cooking results. The glass cooktop stays hot enough to
Cooktop ceramic cooktop. continue cooking after it is turned off. Remove the pan from the surface unit if
you want cooking to stop.
Induction High frequency Pans must be made of ferrous metals (metal that attracts a magnet). Heat is
induction coils produced by a magnetic circuit between the coil and the pan. Heats up right away
under a glass and changes heat settings right away, like a gas cooktop. After turning the control
surface. off, the glass cooktop is hot from the heat of the pan, but cooking stops right away.
Solid Disk Solid cast iron Heats by direct contact with the pan, so pans must be flat on the bottom for good
disk sealed to the cooking results. Heats up and cools down more slowly than electric coils. The
cooktop surface. 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.
Gas Burners Regular or sealed Flames heat the pans directly. Pan flatness is not critical to cooking results, but
gas burners use pans should be well balanced. Gas burners heat the pan right away and change
either LP gas heat settings right away. When you turn the control off, cooking stops right away.
or natural gas.
Your new cooktop has electric coil surface units.
If you are used to cooking with gas burners or other
types of electric cooktops, you will notice some
differences when you use electric coils.
The best types of cookware to use, plus heat-up and
cool-down times, depend upon the type of burner or
surface unit you have.
The following chart will help you to understand the
differences between electric coil surface units and any
other type of cooktop you may have used in the past.
9
SURFACE COOKING
Your surface units and controls are designed to give
you an infinite choice of heat settings for surface unit
cooking. At both OFF and HI the control “clicks” into
position.
When cooking in a quiet kitchen, you may hear slight
“clicking” sounds—an indication that the heat settings
you selected are being maintained.
Switching to higher heat settings always results in a
quicker heat change than switching to lower settings.
Cooktop Comparison Surface Cooking
How to Set the Controls
1. Grasp the control
knob and push it in.
2. Turn the knob either
clockwise or counterclockwise
to the desired heat setting.
The control must be pushed in to set only from
the OFF position. When the control is in any
position other than OFF, it may be turned without
pushing it in.
Be sure you turn the control knob to OFF when you
finish cooking.
The surface unit “ON” indicator light will glow
when ANY heat on any surface unit is on.
O
F
F
L
O
H
I
Cooking Guide for Using Heat Settings
HI—Quick start for cooking; brings water to boil.
Medium High—(Setting halfway between HI and
MED) Fast fry, pan broil; maintains a fast boil on
large amounts of food.
MED—Sauté and brown; maintains a slow boil on
large amounts of food.
Medium Low—(Setting halfway between MED and
LO) Cook after starting at HI; cooks with little water
in covered pan.
LO—Steam rice, cereal; maintain serving temperature
of most foods. At LO settings, melt chocolate, butter
on a small unit.
NOTE: At HI and Medium High, never leave food
unattended. Boilovers cause smoking; greasy
spillovers may catch fire.
MEDIUM
HIGH
MEDIUM
LOW
O
F
F
L
O
M
E
D
H
I
Medium
High
Medium
Low
10
SURFACE COOKWARE TIPS
Wok Cooking
We recommend that you
use only a flat-bottomed
wok. They are available
at your local retail store.
Do not use woks that
have support rings.
Use of these types of woks,
without the support ring in
place, is dangerous because
the wok is unstable. With the
ring in place, heat will be trapped inside the ring
and may cause damage to the porcelain cooktop.
Do not try to use such woks without the ring. You
could be seriously burned if the wok tipped over.
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Cookware
Use medium- or heavy-weight cookware. Aluminum
cookware conducts heat faster than other metals.
Cast-iron and coated cast-iron cookware are slow to
absorb heat, but generally cook evenly at low to
medium heat settings. Steel pans may cook unevenly
if not combined with other metals.
For best cooking results pans should be flat on the
bottom. Match the size of the saucepan to the size of
the surface unit. The pan should not extend over the
edge of the surface unit more than 1 inch.
Right
Wrong
Not over 1″ Over 1″
Deep Fat Frying
Do not overfill cookware with fat that may spill over when adding food.
Frosty foods bubble vigorously. Watch food frying at high temperatures.
Keep the range and hood clean from grease.
HOME CANNING TIPS
Canning should be done on surface units only.
In surface cooking, the use of pots extending more than
one inch beyond the edge of the surface unit’s drip pan
is not recommended. However, when canning with a
water-bath or pressure canner, large-diameter pots may
be used. This is because boiling water temperatures
(even under pressure) are not harmful to the cooktop
surfaces surrounding the surface units.
HOWEVER, DO NOT USE LARGE-DIAMETER
CANNERS OR OTHER LARGE-DIAMETER POTS
FOR FRYING OR BOILING FOODS OTHER THAN
WATER. Most syrup or sauce mixtures—and all types
of frying—cook at temperatures much higher than
boiling water. Such temperatures could eventually harm
the cooktop surfaces surrounding the surface units.
Observe Following Points in Canning
1. Be sure the canner fits over the center of the
surface unit. If your range or its location does not
allow the canner to be centered on the surface unit,
use smaller-diameter pots for good canning results.
2. Flat-bottomed canners must be used. Do not use
canners with flanged or rippled bottoms (often
found in enamelware) because they don’t make
enough contact with the surface unit and take too
long to boil water.
RIGHT WRONG
Flat-bottomed canners are recommended.
3. When canning, use recipes and procedures from
reputable sources. Reliable recipes and procedures
are available from the manufacturer of your canner,
manufacturers of glass jars for canning, such as Ball
and Kerr, and the United States Department of
Agriculture Extension Service.
4. Remember that canning is a process that generates
large amounts of steam. To avoid burns from steam
or heat, be careful when canning.
NOTE: If your house has low voltage, canning may
take longer than expected, even though directions
have been carefully followed.
The process time will be shortened by:
(1) using a pressure canner, and
(2) starting with HOT tap water for fastest heating
of large quantities of water.
Surface Cookware Tips Home Canning Tips
11
12
FEATURES OF YOUR OVEN CONTROL
1. BAKE. Press to select the bake function.
2. BROIL HI/LO. Press to select the broil function.
3. DISPLAY. Shows the operations you have
selected, the time of day and the cooking status.
4. COOKING TIME. Press for Timed Baking
operations.
5. START TIME. Use along with COOKING TIME
to set the oven to start and stop automatically at a
time you select.
6. CLOCK. Press to enter the time of day.
7. KITCHEN TIMER ON/OFF. Press to select the
timer function. The timer does not control oven
operations. The timer can time up to 9 hours
and 59 minutes.
08. START. Must be pressed to start any cooking
function.
09. DECREASE. Short taps to this pad decrease
the time or temperature by small amounts.
Press and hold the pad to decrease the time or
temperature by larger amounts.
10. INCREASE. Short taps to this pad increase the
time or temperature by small amounts. Press and
hold the pad to increase the time or temperature
by larger amounts.
11. CLEAR/OFF. Press to cancel any timed oven
operation except the clock and timer.
If “F– and a number or letter” flash in the
display and the oven control signals, this
indicates function error code. Press CLEAR/OFF.
Allow the oven to cool for one hour. Put the oven
back into operation. If the function error code
repeats, disconnect the power to the range and
call for service.
ON OFF
TIME CONTROLS
COOKING
TIME
START
TIME
CLOCK
KITCHEN
TIMER
START
BROIL
HI/LO
CLEAR
OFF
OVEN
BAKE
3 41 2 5
11 10 9 8 7 6
13
OVEN CONTROL, CLOCK AND TIMER
Clock To Set the Clock
The clock must be set for the
automatic oven timing functions
to work properly.
The time of day clock cannot be
changed during Delay Start. (It can
be changed during a regular bake
or broil operation.)
1. Press CLOCK.
2. Press the
INCREASE or
DECREASE
pad to set the
time of day.
If the INCREASE or DECREASE
pad is not pressed within one minute
after you press CLOCK,
the display reverts to the original
setting. If this happens, press
CLOCK and reenter the time of day.
3. Press START. This
enters the time and
starts the clock.
To check the time of day when
the display is showing other
information, simply press
CLOCK. The time of day shows
until another pad is pressed.
START
CLOCK
Timer
You may program the timer to time cooking or other
household activities for up to 9 hours and 59 minutes.
The timer counts down in minutes, 1 minute at a time,
until the last 60 seconds are reached, then the control
will beep one time. The seconds will not be displayed
until the last minute is reached.
When the timer reaches “ :00,” the control will beep
3 times followed by one beep every 6 seconds until
KITCHEN TIMER ON/OFF is pressed.
The 6 second tone can be canceled by following the
steps in the Special Features of Your Oven Control
section under Tones at the End of a Timed Cycle.
How to Set the Timer
1. Press KITCHEN TIMER
ON/OFF.
2. Press the INCREASE or
DECREASE pad to set the
amount of time on the timer.
If you make a mistake, press
KITCHEN TIMER ON/OFF
and begin again.
3. Press START.
After pressing START, “SET”
disappears; this tells you the time is
counting down, although the display does
not change until one minute has passed.
4. When time is up, the oven control
signals until you press KITCHEN
TIMER ON/OFF. Display then shows
the time of day.
NOTE: The minute timer is independent of all the
other functions and it does not control the oven.
The CLEAR/OFF pad does not affect the timer.
ON OFF
KITCHEN
TIMER
START
ON OFF
KITCHEN
TIMER
Power Failure
If a flashing time of day is in the display, you have experienced a power
failure. Reset the clock.
To reset the clock, press CLOCK. Enter the correct time of day by pressing
the INCREASE or DECREASE pad. Press START.
(continued next page)
Features of Your Oven Control Oven Control, Clock and Timer
14
OVEN CONTROL, CLOCK AND TIMER
(continued)
The control has a series of tones that will sound at different times. These
tones may sound while you set the control for an oven function or at the
end of the oven function. They will also alert you when an incorrect time
or temperature has been entered or if there is a problem with the oven.
Tones While Setting the Control Preheat Notification Tone
When you press a touch pad you will hear a beep.
This beep will let you know you have placed enough
pressure on the pad to activate it.
When you set an oven temperature the oven
automatically starts to heat. When the temperature
inside the oven reaches your set temperature a tone will
sound to let you know to place the food in the oven.
Attention Tone
This tone will sound if you set an invalid function or try to set an additional
function. The tone can be quickly identified by watching the display messages.
Tones at the End of a Timed Cycle
At the end of a timed cycle, 3 short beeps will
sound followed by one beep every 6 seconds, until
CLEAR/OFF is pressed. This continuous 6 second
beep may be canceled.
To cancel the 6 second beep:
1. Press BAKE and BROIL HI/LO
at the same time for 2 seconds
until the display shows “SF.”
2. Press KITCHEN TIMER ON/OFF.
The display shows “CON BEEP”
(continuous beep). Press KITCHEN
TIMER ON/OFF again. The display
shows “BEEP.” (This cancels the one
beep every 6 seconds.)
3. Press START.
START
ON OFF
KITCHEN
TIMER
BROIL
HI/LO
BAKE
SPECIAL FEATURES OF YOUR OVEN CONTROL
Your new touch pad control has additional features that you may choose to
use. The following are the features and how you may activate them. The
special feature modes can only be activated while the display is showing the
time of day clock.
They remain in the control’s memory until the steps are repeated. When the
display shows your choice press START. The special features will remain in
memory after a power failure.
15
12 Hour Shut-Off Cook and Hold
With this feature, should you forget and leave the
oven on, the control will automatically turn off the
oven after 12 hours during baking functions or after
3 hours during a broil function. If you wish to turn
off this feature, follow the steps below.
1. Press BAKE and BROIL HI/LO
at the same time for 2 seconds
until the display shows “SF.”
2. Press START TIME. The
display will show “12 shdn”
(12 hour shut-off). Press
START TIME again and the
display will show “no shdn”
(no shut-off).
3. Press START to activate the no
shut-off and leave the control
set in this special features mode.
Your new control has a cook and hold feature that
keeps cooked foods warm for up to 3 hours after the
cooking function is finished. To activate this feature,
follow the steps below.
1. Press BAKE and BROIL HI/LO
at the same time for 2 seconds
until the display shows “SF.”
2. Press COOKING TIME. The
display will show “Hld OFF.”
—Press COOKING TIME again
to activate the feature. The
display will show “Hld ON.”
3. Press START to activate the
cook and hold feature and leave
the control set in this special
features mode.
START
COOKING
TIME
BROIL
HI/LO
BAKE
START
START
TIME
BROIL
HI/LO
BAKE
12 Hour, 24 Hour or Clock Black-Out
Your control is set to use a 12 hour clock. If you would prefer to have
a 24 hour military time clock or black-out the clock display, follow the
steps below.
1. Press BAKE and BROIL HI/LO at the same time for
2 seconds until the display shows “SF.”
2. Press CLOCK once. The display will show “12 hr.”
—Press CLOCK again to change to the 24 hour military
time clock. The display will show “24 hr.”
—Press CLOCK again to black-out the clock display.
The display will show “OFF.”
3. Press START to activate your choice and leave the
control set in this special features mode.
NOTE: If the clock is in the black-out mode you will not be able to use the
Delay Start function.
(continued next page)
START
CLOCK
BROIL
HI/LO
BAKE
Oven Control, Clock and Timer Special Features of Your Oven Control
16
SPECIAL FEATURES
OF YOUR OVEN CONTROL
(continued)
Fahrenheit or Centigrade Temperature Selection
Your oven control is set to use the Fahrenheit
temperature selections but you may change this
to use the Centigrade selections.
1. Press BAKE and BROIL
HI/LO at the same time for
2 seconds until the display
shows “SF.”
2. Press BROIL HI/LO. The display
will show “F” (Fahrenheit).
3. Press BROIL HI/LO again. The display
will show “C” (Centigrade).
4. Press START.
START
BROIL
HI/LO
BROIL
HI/LO
BROIL
HI/LO
BAKE
Changing the Speed of the + or – Pads
As you use the + or – pads when setting a time or
temperature, you may notice the display changes
slowly. This special feature allows you to change the
speed. To set the speed you prefer, follow these steps:
1. Press BAKE and BROIL
HI/LO at the same time for
2 seconds until the display
shows “SF.”
2. Press the + pad. The display
will show you a set speed
between 1 and 5.
3. Press the + pad to increase the speed up
to the number 5.
—Press the – pad to decrease the speed down
to the number 1.
4. Press START to activate the setting
and leave the control set in this special
features mode.
START
BROIL
HI/LO
BAKE
17
USING YOUR OVEN
Before Using Your Oven
1. Look at the controls. Be sure you understand
how to set them properly.
2. Check the oven interior. Look at the shelves.
Take a practice run at removing and replacing them
properly to give sure, sturdy support.
3. Read over the information and tips that follow.
4.
Keep this guide handy so you can refer to it, especially
during the first weeks of using your new range.
NOTE:
• You may notice a “burning” or “oily” smell the first
few times you turn your oven on. This is normal in
a new oven and will disappear in a short time.
• A cooling fan may automatically turn on and off to
cool internal parts. This is normal, and the fan may
continue to run even after the oven is turned off.
Special Features of Your Oven Control Using Your Oven
Shelf Positions
The oven has four shelf supports identified in this
illustration as A (bottom), B, C and D (top).
Shelf positions for cooking are suggested in the
Baking, Roasting, and Broiling sections.
D
C
B
A
Oven Shelves
The shelves are designed with stop-locks so that,
when placed correctly on the shelf supports, 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.
When placing cookware on a shelf, pull the shelf out
to the bump on the shelf support. Place the cookware
on the shelf, then slide the shelf back into the oven.
This will eliminate reaching into the hot oven.
To remove the shelf
from the oven, pull the
shelf toward you, tilt
the front end upward,
and pull the shelf out.
To replace, place the
shelf on the shelf
support with the stop-
locks (curved
extension of shelf)
facing up and toward
the rear of the oven. Tilt up the front and push the shelf
toward the back of the oven until it goes past the bump
on the shelf support. Then lower the front of the shelf,
and push it all the way back.
Bump
BAKING
Your oven temperature is controlled very accurately
using an oven control system. It is recommended that
you operate the range for a number of weeks using the
time given on recipes as a guide to become familiar
with your new oven’s performance.
If you think an adjustment is necessary, see the Adjust
the Oven Thermostat section. It lists easy Do It
Yourself instructions on how to adjust the thermostat.
How to Set Your Oven for Baking
To avoid possible burns, place shelves in the correct
position before you turn the oven on.
1. Press BAKE.
2. Press the INCREASE or DECREASE pad to set the
oven temperature.
3. Press START. When the oven starts to heat,
the changing temperature will be in the display.
(The display starts changing once the temperature
reaches 100°F.)
4. Press CLEAR/OFF when baking is finished.
NOTE:
• A cooling fan may automatically turn on and off to
cool internal parts. This is normal, and the fan may
continue to run even after the oven is turned off.
To change the oven temperature during the
Bake cycle, press BAKE and set the new
temperature.
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,
place most foods in
the middle of the oven, on either shelf position B or
C. See the chart for suggested shelf positions.
Type of Food Shelf Position
Angel food cake A
Biscuits or muffins B or C
Cookies or cupcakes B or C
Brownies B or C
Layer cakes B or C
Bundt or pound cakes A or B
Pies or pie shells B or C
Frozen pies A (on cookie sheet)
Casseroles B or C
Roasting A or B
D
C
B
A
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.
18
19
Baking
Baking Pans Pan Placement
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.
• Shiny, bright and smooth pans reflect heat, resulting
in a lighter, more delicate browning. Cakes and
cookies require this type of pan.
• Glass baking dishes absorb heat. When baking in
glass baking dishes, the temperature may need to be
reduced by 25°F.
• If you are using dark non-stick pans, you may find
that you need to reduce the oven temperature 25°F.
to prevent over-browning.
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
1
⁄
2
-inch space between pans as well
as from the back of the oven, the door and the sides.
If you need to use two shelves, stagger the pans so
one is not directly above the other.
Cookies Aluminum Foil
When baking cookies,
flat cookie sheets
(without sides) produce
better-looking cookies.
Cookies baked in a
jelly roll pan (short
sides all around) may
have darker edges and
pale or light browning
may occur.
Do not use a cookie sheet so large that it touches the
walls or the door of the oven. Never entirely cover
a shelf with a large cookie sheet.
For best results during baking, use only one cookie
sheet in the oven at a time.
Never entirely cover a
shelf with aluminum
foil. This will disturb
the heat circulation and
result in poor baking. A
smaller sheet of foil
may be used to catch a
spillover by placing it
on a lower shelf several
inches below the food.
Pies Cakes
For best results, bake pies in dark, rough or dull pans
to produce a browner, crisper crust. Frozen pies in foil
pans should be placed on an aluminum cookie sheet
for baking since the shiny foil pan reflects heat away
from the pie crust; the cookie sheet helps retain it.
When baking cakes, warped or bent pans will cause
uneven baking results and poorly shaped products.
A cake baked in a pan larger than the recipe
recommends will usually be crisper, thinner and drier
than it should be. If baked in a pan smaller than
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
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.
20
TIMED BAKING
How to Set Your Oven for Time Bake
The oven control allows you to turn the oven on or off
automatically at specific times that you set. Examples
of Immediate Start (oven turns on now and you set it
to turn off automatically at the end of cooking time)
and Delay Start and Stop (setting the oven to turn on
automatically at a later time and turn off after a preset
cooking time) will be described.
NOTE: Before beginning make sure the clock shows
the correct time of day.
To set the clock, first press CLOCK.
Press the INCREASE or DECREASE pad
to set the time of day. Press START.
NOTE: An attention tone will sound if you are using
Timed Baking and do not press START after entering
the baking temperature.
CLOCK
How to Set Immediate Start and Automatic Stop
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
The oven will turn on immediately and cook for a
selected length of time. At the end of cooking time,
the oven will turn off automatically.
1. Press BAKE.
2. Press the INCREASE or
DECREASE pad to set the
oven temperature.
3. Press COOKING TIME.
NOTE: If your recipe requires
preheating, you may need to add
additional time to the length of
the cooking time.
4. Press the INCREASE or
DECREASE pad to set the
baking time.
The oven temperature and the
cooking time that you entered
will be displayed.
5. Press START. The display shows the
oven temperature that you set and the
cooking time countdown. (The display
starts changing once the temperature
reaches 100°F.)
The oven will continue to cook for the
programmed amount of time, then shut
off automatically.
6. Press CLEAR/OFF to clear the end
of cycle tone if necessary.
NOTE:
• The low temperature zone of this range (between
170°F. and 200°F.) is available to keep hot cooked
foods warm. Food kept in the oven longer than two
hours at these low temperatures may spoil.
• Foods that spoil easily, such as milk, eggs, fish,
stuffings, poultry and pork, should not be allowed to
sit for more than one hour before or after cooking.
Room temperature promotes the growth of harmful
bacteria. Be sure that the oven light is off because
heat from the bulb will speed harmful bacteria growth.
CLEAR
OFF
START
COOKING
TIME
BAKE
21
How to Set Delay Start and Automatic Stop
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
You can set the control to delay the start of cooking,
cook for a specific length of time and then turn off
automatically.
1. Press BAKE.
2. Press the INCREASE or
DECREASE pad to set the
temperature.
3. Press COOKING TIME.
NOTE: If your recipe requires
preheating, you may need to
add additional time to the
cooking time.
4. Press the INCREASE or
DECREASE pad to set the
baking time.
5. Press START TIME.
6. Press the INCREASE or
DECREASE pad to set the time
of day you want the oven to turn
on and start cooking.
7. Press START.
If you would like to check the times you
have set, press START TIME to check the
start time you have set or press
COOKING TIME to check the length of
cooking time you have set.
When the oven turns on at the time of day
you have set, the display will show the
changing temperature (starting at 100°F.)
and the cooking time countdown.
At the end of cooking time the oven
will turn off and the end of cycle tone
will sound.
8. Press CLEAR/OFF to clear the end of
cycle tone if necessary.
NOTE:
• The low temperature zone of this range (between
170°F. and 200°F.) is available to keep hot cooked
foods warm. Food kept in the oven longer than two
hours at these low temperatures may spoil.
• Foods that spoil easily, such as milk, eggs, fish,
stuffings, poultry and pork, should not be allowed
to sit for more than one hour before or after cooking.
Room temperature promotes the growth of harmful
bacteria. Be sure the oven light is off because heat
from the bulb will speed harmful bacteria growth.
CLEAR
OFF
START
TIME
START
START
TIME
COOKING
TIME
BAKE
Easy Steps:
1. Press BAKE.
2. Press the INCREASE or DECREASE pad to
select oven temperature.
3. Press COOKING TIME.
4. Press the INCREASE or DECREASE pad to
set the length of baking time.
5. Press START TIME.
6. Press the INCREASE or DECREASE pad to
set the desired start time.
7. Press START.
Timed Baking
22
ADJUST THE OVEN THERMOSTAT—
DO IT YOURSELF!
You may find that your new oven cooks differently
than the one it replaced. We recommend that you
use your new oven for a few weeks to become more
familiar with it, following the times given in your
recipes as a guide.
If you think your new oven is too hot or too cool,
you can adjust the thermostat yourself. If you think
it is too hot, adjust the thermostat to make it cooler. If
you think it is too cool, adjust the thermostat to make
it hotter.
We do not recommend the use of inexpensive
thermometers, such as those found in grocery stores,
to check the temperature setting of your new oven.
These thermometers may vary 20–40 degrees.
To Adjust the Thermostat:
1. Press BAKE and BROIL
HI/LO at the same time for
2 seconds until the display
shows “SF.”
2. Press BAKE. A two digit
number shows in the display.
3. The oven temperature can be
adjusted up to (+) 35°F. hotter
or (-) 35°F. cooler. Press the
INCREASE pad to increase
the temperature in 1 degree
increments.
3. Press the DECREASE pad to
decrease the temperature in
1 degree increments.
4. When you have made the
adjustment, press START to
go back to the time of day
display. Use your oven as
you would normally.
NOTE:
• This adjustment will not affect
the broiling temperature. It will
be retained in memory after
a power failure.
START
BAKE
BROIL
HI/LO
BAKE
23
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 really a baking procedure used for
meats. Therefore, oven controls are set for Baking or
Timed Baking. (You may hear a slight clicking sound,
indicating the oven is working properly.) Timed
Baking will turn the oven on and off automatically.
Most meats continue to cook slightly after being
removed from the oven. The internal temperature
will rise about 5° to 10°F. during the recommended
standing time of 10 to 20 minutes. This allows roasts
to firm up and makes them easier to carve. To
compensate for this rise in temperature, you may
want to remove the roast sooner (at 5° to 10°F. less
than the temperature in the Roasting 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.
Adjust the Oven Thermostat Roasting
How to Set Your Oven for Roasting
1. Place the shelf in A or B position. No preheating
is necessary.
2. Check the weight of the
meat. Place the meat fat
side up, or poultry
breast side up, on
roasting grid in a
shallow pan. The
melting fat will baste
the meat. Select a pan
as close to the size of
the meat as possible.
(The broiler pan with grid is a good pan for this.)
3. Press BAKE.
4. Press the INCREASE or
DECREASE pad to set the
temperature.
5. Press START.
6. Press CLEAR/OFF when
roasting is finished.
To change the oven temperature during the
roasting cycle, press BAKE and set the new
temperature.
CLEAR
OFF
START
BAKE
B
A
Use of Aluminum Foil
You can use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan for
marinating, cooking with fruits, cooking heavily
cured meats or basting food during cooking. Press
the foil tightly around the inside of the pan.
(continued next page)
24
ROASTING
(continued)
Questions and Answers
Q. Is it necessary to check for doneness with
a meat thermometer?
A. Checking the finished internal temperature at
the completion of cooking time is recommended.
Temperatures are shown in the Roasting Guide
section. For roasts over 8 pounds, check with
thermometer at half-hour intervals after half
the cooking time has passed.
Q. Why is my roast crumbling when I try to
carve it?
A. Roasts are easier to slice if allowed to cool 10 to
20 minutes after removing them from the oven.
Be sure to cut across the grain of the meat.
Q. Do I need to preheat my oven each time
I cook a roast or poultry?
A. It is not necessary to preheat your oven.
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
A. Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.
Q. Can I seal the sides of my foil ‘‘tent’’ when
roasting a turkey?
A. Sealing the foil will steam the meat. Leaving
it unsealed allows the air to circulate and brown
the meat.
ROASTING GUIDE
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per
pound additional time (10 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly.
Some commercial frozen poultry can be cooked
successfully without thawing. Follow the directions
given on the package label.
Oven Approximate Roasting Time Internal
Type Temperature Doneness in Minutes per Pound Temperature °F.
Meat 3 to 5 lbs. 6 to 8 lbs.
Tender cuts; rib, high quality 325° Rare: 24–33 18–22 140°–150°†
sirloin tip, rump or top round* Medium: 35–39 22–29 150°–160°
Well Done: 40–45 30–35 170°–185°
Lamb leg or bone-in shoulder* 325° Rare: 21–25 20–23 140°–150°†
Medium: 25–30 24–28 150°–160°
Well Done: 30–35 28–33 170°–185°
Veal shoulder, leg or loin* 325° Well Done: 35–45 30–40 170°–180°
Pork loin, rib or shoulder* 325° Well Done: 35–45 30–40 170°–180°
Ham, precooked 325° To Warm:
17
–
20 minutes per pound (any weight)
115°–125°
Poultry 3 to 5 lbs. Over 5 lbs.
Chicken or Duck 325° Well Done: 35–40 30–35 185°–190°
Chicken pieces 350° Well Done: 35–40 185°–190°
10 to 15 lbs. Over 15 lbs. In thigh:
Turkey 325° Well Done: 18–25 15–20 185°–190°
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
†The U. S. Department of Agriculture says
“Rare beef is popular, but you should know that cooking it to only 140°F. means some
food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
BROILING
Broiling is cooking food by intense radiant heat from
the upper broil element in the oven. Most fish and tender
cuts of meat can be broiled. Follow these directions to
keep spattering and smoking to a minimum.
If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2 inches apart. If
desired, the fat may be trimmed, leaving a layer about
1/8 inch thick.
Place the meat on the broiler grid in the broiler pan.
Always use the grid so the fat drips into the broiler
pan; otherwise the juices may become hot enough to
catch on fire.
Position a shelf on recommended shelf position as
suggested in the Broiling Guide. Most broiling is done
on C position, but if your range is connected to 208
volts, you may wish to use a higher position.
Leave the door open
to the broil stop position.
The door stays open by
itself, yet the proper
temperature is maintained
in the oven.
Turn the food using tongs only once during broiling.
Time the foods for the first side according to the Broiling
Guide. Turn the food, then use the times given for the
second side as a guide to the preferred doneness.
How to Set Your Oven for Broiling
1. Press BROIL HI/LO.
2. Press BROIL HI/LO again (alternates
between LO Broil and HI Broil).
3. Press START.
4. Press CLEAR/OFF when broiling
is finished.
CLEAR
OFF
START
BROIL
HI/LO
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan
and broiler grid. However, you must mold the foil
tightly to the grid and cut slits in it just like the grid.
Without the slits, the foil will prevent fat and meat
juices from draining into the broiler pan. The juices
could become hot enough to catch on fire. If you do
not cut the slits, you are frying, not broiling.
Questions and Answers
Q. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Piercing the
meat with a fork also allows the juices to escape.
Turn the meat with tongs instead of a fork.
Q. When broiling, is it necessary to always use a
grid in the pan?
A. Yes. Using the grid suspends the meat over the
pan. As the meat cooks, the juices fall into the pan,
thus keeping the meat drier. Juices are protected by
the grid and stay cooler, thus preventing excessive
spatter and smoking.
Q. Why are my meats not turning out as brown as
they should?
A. In some areas, the power (voltage) to the range may
be low. In these cases, preheat the broil element for
10 minutes before placing the broiler pan with food
in the oven. 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. You may need
to move the food to a higher shelf position.
Roasting Roasting Guide Broiling
25
BROILING GUIDE
• Always use the broiler pan and grid that comes with
your oven. It is designed to minimize smoking and
spattering by trapping the juices in the shielded
lower part of the pan.
• The oven door should be open to the broil
stop position.
• For steaks and chops, slash fat evenly around the
outside edges of the meat. To slash, cut crosswise
through the outer fat surface just to the edge of the
meat. Use tongs to turn the meat over to prevent
piercing the meat and losing the juices.
• If desired, marinate meats or chicken before
broiling, or brush with barbecue sauce last 5 to
10 minutes only.
• When arranging food on the pan, do not let fatty
edges hang over the sides because dripping fat will
soil the oven bottom.
• The broiler does not need to be preheated. However,
for very thin foods, or to increase browning, preheat
if desired.
• Use LO Broil to cook foods such as poultry or thick
pork chops thoroughly without over-browning them.
• Frozen steaks can be broiled by positioning the oven
shelf at next lowest shelf position and increasing
cooking time given in this guide 1
1
⁄
2
times per side.
• If your range is connected to 208 volts, rare
steaks may be broiled by preheating the broiler
and positioning the oven shelf one position higher.
Quantity and/or Shelf First Side Second Side
Food Thickness Position Time, Minutes Time, Minutes Comments
Bacon 1/2 lb. (about 8 C 4
1
⁄
2
4
1
⁄
2
Arrange in single layer.
thin slices)
Ground Beef 1 lb. (4 patties) Space evenly. Up to 8 patties
Well Done 1/2 to 3/4 inch thick C 10 7 take about same time.
Beef Steaks
Rare 1 inch thick C 6 5 Steaks less than 1 inch thick cook
Medium (1 to 1
1
⁄
2
lbs.) C 8 6 through before browning. Pan
Well Done C 12 11 frying is recommended.
Rare 1
1
⁄
2
inches thick C 10 7–8 Slash fat.
Medium (2 to 2
1
⁄
2
lbs.) C 15 14–16
Well Done C 25 20–25
Chicken 1 whole A 35 10–15 Reduce time about 5 to 10 minutes per
(2 to 2
1
⁄
2
lbs.), side for cut-up chicken. Brush each
split lengthwise side with melted butter.
Broil skin-side-down first.
Bakery Products
Bread (Toast) or 2 to 4 slices C or D 1
1
⁄
2
–2 1/2 Space evenly. Place English
Toaster Pastries 1 pkg. (2) muffins cut-side-up and brush
English Muffins 2 (split) C or D 3–4 with butter, if desired.
Lobster Tails 2–4 B 13–16 Do not Cut through back of shell. Spread
(6 to 8 oz. each) turn over. open. Brush with melted butter before
broiling and after half of broiling time.
Fish 1-lb. fillets 1/4 to C 5 5 Handle and turn very carefully.
1/2 inch thick Brush with lemon butter before
and during cooking, if desired.
Preheat broiler to increase browning.
Ham Slices 1 inch thick B 8 8 Increase time 5 to 10 minutes per side
(precooked) for 1
1
⁄
2
inch thick or home cured ham.
Pork Chops 2 (1/2 inch thick) C 10 10 Slash fat.
Well Done 2 (1 inch thick), B 13 13
about 1 lb.
Lamb Chops
Medium 2 (1 inch thick), C 10 9 Slash fat.
Well Done about 10 to 12 oz. C 12 10
Medium 2 (1
1
⁄
2
inches thick), C 14 12
Well Done about 1 lb. B 17 12–14
Wieners and 1-lb. pkg. (10) C 6 1–2 If desired, split sausages in
similar precooked half lengthwise; cut into 5- to
sausages, bratwurst 6-inch pieces.
26
27
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 AND
ALL SURFACES ARE COOL BEFORE
CLEANING ANY PART OF THE RANGE.
Broiling Guide Care and Cleaning
Painted Surfaces Glass Window
Painted surfaces include the outside oven door, sides,
control panel and drawer front. Clean these with soap
and water or a vinegar and water solution. Do not use
commercial oven cleaners, cleansing powders, steel
wool or harsh abrasives on any painted surface.
To clean the outside of the oven window, use a glass
cleaner. Rinse and polish with a dry cloth. Do not
allow the water or cleaner to run down inside the
openings in the glass or the openings in the top of the
oven door while cleaning.
Control Panel and Knobs
It’s a good idea to wipe the control panel after each
use. Clean with mild soap and water or vinegar and
water, rinse with clean water and polish dry with a
soft cloth.
Do not use abrasive cleansers, strong liquid cleansers,
plastic scouring pads or oven cleaners on the control
panel–they will damage the finish. A 50/50 solution
of vinegar and hot water works well.
The control knobs may be removed for easier
cleaning. Before removing the knobs for cleaning,
please note that the knobs are in the proper OFF
position. When replacing the knobs, check the OFF
position to insure proper placement.
To remove a knob, pull it straight off the stem.
Wash the knobs in soap and water but do not soak.
Avoid getting water down in the knob stem holes.
To replace a knob, locate the groove in each side of
the knob stem. One of the grooves contains a spring
clip and the other groove is clear. Locate the molded
rib inside the knob. Fit the molded rib into the clear
groove on the knob stem.
Molded rib
Spring clip
Clear groove in stem
Oven Heating Elements
Do not clean the bake element or the broil element.
Any soil will burn off when the elements are heated.
The bake element can be lifted gently to clean the
oven floor. If spillovers, residue or ash accumulate
around the bake element gently wipe around the
element with warm water.
Broil element
Bake element
28
CARE AND CLEANING
(continued)
Oven Vent
The oven is vented through an opening under the
right rear surface unit. Never cover the opening with
aluminum foil or any other material. This would
prevent the oven vent from working properly.
Oven vent
Oven Shelves
Clean the shelves with a mild abrasive cleanser
or steel wool. After cleaning, rinse the shelves
with clean water and dry with a clean cloth.
Broiler Pan and Grid
After broiling, remove the broiler pan and grid from
the oven. Remove the grid from the pan. Carefully
pour the grease from the pan into a proper container.
Wash and rinse the broiler pan and grid in hot water
with a soap-filled or plastic scouring pad.
If food has burned-on, sprinkle the grid with
detergent while hot and cover with wet paper
towels or a dishcloth. Soaking the pan will remove
burned-on foods.
Both the broiler pan and grid may be cleaned with a
commercial oven cleaner.
Do not store a soiled pan and grid anywhere in
the range.
Both the broiler pan and grid can also be cleaned
in the dishwasher.
Oven Light Bulb
The light is located in the upper left corner of the oven. Before replacing
the bulb, disconnect electrical power to the 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. Replace the bulb with a 40 watt
appliance bulb only. Do not touch a hot bulb with a damp cloth because
the bulb will break.
Brushed Chrome Cooktop
Clean the brushed chrome top with warm, soapy water or Bon Ami
®
brand cleanser. Rinse 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 or a chrome protectant may be used to help reduce
spotting or fingerprinting. Wipe away excess oil with a clean, soft cloth.
29
Care and Cleaning
Surface Units and Drip Pans
To clean the surface units, turn the control to the highest
setting for a minute. The coils will burn off any soil.
CAUTION
•
Be sure all the controls are turned to OFF and
the surface units are cool before attempting to
remove them.
• Do not immerse the surface units in liquids of any kind.
• Do not clean the surface units in a dishwasher.
• Do not bend the surface unit plug terminals.
• Do not attempt to clean, adjust or in any way repair
the plug-in receptacle.
To remove a surface unit:
To remove the drip pans for cleaning, the surface units
must be removed first.
Lift the surface unit about 1 inch above the drip pan
and pull it out.
Do not lift the surface unit more than 1 inch.
If you do, it may not lie flat on the drip pan when
you plug it back in.
Repeated lifting of the surface unit more
than 1 inch above the drip pan can permanently
damage the receptacle.
To replace a surface unit:
• Replace the drip pan into the recess in the
cooktop. Make sure opening in the pan lines up
with the receptacle.
• Insert the terminals of the surface unit through
the opening in the drip pan and into the receptacle.
• Guide the surface unit into place so it rests evenly.
Drip Pans
Remove the surface units. Then lift out the drip pans.
For best results, clean the drip pans by hand. Place
them in a covered container (or a plastic bag) with 1/4
cup ammonia to loosen the soil. Then scrub with a
soap-filled scouring pad if necessary. Rinse with clean
water and polish with a clean soft cloth.
The drip pans may also be cleaned in the dishwasher.
Clean the area under the drip pans often.
Built-up soil, especially grease, may catch on fire.
Do not cover drip pans with foil. Using foil so close
to the receptacle could cause shock, fire or damage to
the range.
Receptacle
Drip pan
Surface unit
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 the surface units are turned off
before raising the cooktop. The surface units and
drip pans do not need to be removed, however, you
may remove one to make raising the cooktop easier.
A support rod 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.
(continued next page)
Support rod
30
CARE AND CLEANING
(continued)
Lift-Off Oven Door
The oven door is removable, but it is heavy. You may
need help removing and replacing the door. Do not lift
the door by the handle. This can cause the glass to
break or can cause damage to the door.
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.
NOTE:
• Be careful not to place hands between the hinge and
the oven door frame as the hinge could snap back
and pinch fingers.
• 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.
To replace the door, make sure the hinges are in the
special stop position. Position the slots in the bottom
of the door squarely over the hinges. Then lower the
door slowly and evenly over both hinges at the same
time. If hinges snap back against the oven frame, pull
them back out.
TO CLEAN 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.
• If necessary, you may use an oven cleaner.
Follow package directions. Do not use oven
cleaners, cleansing powders or harsh abrasives
on the outside of the door.
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.
• Spillage of marinades, fruit juices, tomato sauces
and basting materials containing acids may cause
discoloration and should be wiped up immediately.
When surface is cool, clean and rinse.
Porcelain Oven Interior
With proper care, the porcelain enamel finish on the
inside of the oven—top, bottom, sides, back and
inside of the door— will stay new-looking for years.
Let the range cool before cleaning. We recommend
that you wear rubber gloves when cleaning the range.
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.
Household ammonia may make the cleaning job
easier. Place 1/2 cup in a shallow glass or pottery
container in a cold oven overnight. The ammonia
fumes will help loosen the burned-on grease and food.
If necessary, you may use an oven cleaner.
Follow package directions.
Cautions about using spray-on oven cleaners:
• Do not spray on the electrical controls and switches
because it could cause a short circuit and result in
sparking or fire.
• Do not allow a film from the cleaner to build up
on the temperature sensor—it could cause the oven
to heat improperly. (The sensor is located at the top
of the oven.) Carefully wipe the sensor clean after
each oven cleaning, being careful not to move the
sensor as a change in its position could affect how
the oven bakes.
• Do not spray any oven cleaner on the outside of
the door, handles or any exterior surface of the oven,
cabinets or painted surfaces. The cleaner can
damage these surfaces.
31
QUESTIONS?
USE THIS PROBLEM SOLVER
PROBLEM POSSIBLE CAUSE
“F–AND A NUMBER • This is a function error code. Press CLEAR/OFF. Allow the oven to cool one
OR LETTER” FLASH hour. Place the oven back into operation.
IN THE DISPLAY
• Disconnect all power to the oven for 5 minutes and then reconnect power.
If the failure code repeats, call for service.
DISPLAY GOES BLANK • The circuit breaker in your house has been tripped, or a fuse has been blown.
DISPLAY FLASHES • Power failure. Reset the clock.
UNABLE TO GET THE • BAKE and BROIL HI/LO must be pressed at the same time and held for
DISPLAY TO SHOW “SF” 2 seconds.
CONTROL SIGNALS AFTER • This is reminding you to press BAKE and then enter a temperature.
ENTERING COOKING TIME
• This is reminding you to enter a bake temperature after having
OR DELAY START TIME
pressed BAKE.
CLOCK AND TIMER • Make sure the electrical plug is plugged into a live, properly grounded
DO NOT WORK power outlet.
• Check for power outage.
• See the Oven Control, Clock and Timer section.
SURFACE UNITS NOT • Surface units are not plugged in solidly.
FUNCTIONING PROPERLY
• Surface unit controls are not properly set.
OVEN WILL NOT WORK • The plug on the range is not completely inserted in the electrical outlet.
• The circuit breaker in your house has been tripped, or a fuse has been blown.
• The oven controls are not properly set.
FOOD DOES NOT • Oven controls not set properly. See the Broiling section.
BROIL PROPERLY
• Door not left open to the broil stop position as recommended.
• Improper shelf position being used. See the Broiling Guide.
• Food is being cooked on a hot pan.
• Cookware is not suited for broiling.
• Low voltage. See the Broiling section.
• Aluminum foil used on the broiler pan and grid has not been fitted properly
and slit as recommended.
(continued next page)
Care and Cleaning Problem Solver
32
THE PROBLEM SOLVER
(continued)
PROBLEM POSSIBLE CAUSE
FOOD DOES NOT ROAST • Oven controls not set properly. See the Baking or Roasting section.
OR BAKE PROPERLY
• Shelf position is incorrect. See the Baking or Roasting section.
• Incorrect cookware or cookware of improper size is being used.
• Oven thermostat needs adjustment. See the Adjust the Oven Thermostat—
Do It Yourself section.
OVEN LIGHT DOES • Bulb may be loose or burned out.
NOT WORK
• Electrical plug must be plugged into a live power outlet.
• Switch operating oven light is broken. Call for service.
OVEN TEMPERATURE TOO • Oven thermostat needs adjustment. See the Adjust the Oven Thermostat—
HOT OR TOO COLD Do It Yourself section.
“BURNING” OR “OILY” • This is normal in a new oven and will disappear in time.
ODOR EMITTING FROM
OVEN WHEN TURNED ON
STRONG ODOR • An odor from the insulation around the inside of the oven is normal for the
first few times the oven is used. This is temporary.
FAN NOISE • A fan may automatically turn on and off to cool internal parts. This is normal,
and the fan may continue to run even after the oven is turned off.
If you need more help…call, toll free:
GE Answer Center
®
800.626.2000
consumer information service
33
NOTES
Problem Solver
NOTES
34
We’ll Be There
With the purchase of your new GE appliance, receive the assurance that if you ever need
information or assistance from GE, we’ll be there. All you have to do is call—toll-free!
In-Home Repair Service
800-GE-CARES (800-432-2737)
A GE consumer service professional will provide expert repair service,
scheduled at a time that’s convenient for you. Many GE Consumer Service
company-operated locations offer you service today or tomorrow, or at your
convenience (7:00 a.m. to 7:00 p.m. weekdays, 9:00 a.m. to 2:00 p.m. Saturdays).
Our factory-trained technicians know your appliance inside and out—so most
repairs can be handled in just one visit.
GE Answer Center®
800.626.2000
Whatever your question about any GE major appliance, GE Answer Center®
information service is available to help. Your call—and your question— 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.
Service Contracts
800-626-2224
You can have the secure feeling that GE Consumer Service will still be there
after your warranty expires. Purchase a GE contract while your warranty is still
in effect and you’ll receive a substantial discount. With a multiple-year contract,
you’re assured of future service at today’s prices.
Parts and Accessories
800-626-2002
Individuals qualified to service their own appliances
can have parts or accessories sent directly to their home.
The GE parts system provides access to over 47,000
parts…and all GE Genuine Renewal Parts are fully
warranted. VISA, MasterCard and Discover cards
are accepted.
User maintenance instructions contained in this guide
cover procedures intended to be performed by any user.
Other servicing generally should be referred to qualified
service personnel. Caution must be exercised, since
improper servicing may cause unsafe operation.
Consumer Services
GE offers, free of charge, a
brochure to assist in planning a
barrier-free kitchen for persons
with limited mobility.
Consumers with impaired hearing or speech who have
access to a TDD or a conventional teletypewriter may
call 800-TDD-GEAC (800-833-4322) to request
information or service.
For Customers With Special Needs…
800.626.2000
SINGLE CONTROL
FAUCET
TBXTOLITE
ON WALL
6’ 10"
5"
8"
6"
5"
7"
1’ 0"
R SHALLOW DEPTH SINKS (6") WITH REAR DRAIN.
SINK SHOULD ALSO BE UNDERCOATED
2’ 10"
3’
1/8
"
SCALE 1’
=
1"
SECTION A-A
FLUORESCENT
FIXTURE
THIS LIGHT CAN
BE INSTALLED
IN BOTTOM OF
WALL CABINETS
2’ 6"
WHAT IS COVERED
FULL ONE-YEAR WARRANTY
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
any part of the range
that fails
because of a manufacturing defect.
***********************
This warranty is extended to the
original purchaser and any succeeding
owner for products purchased for
ordinary home use in the 48 mainland
states, Hawaii and Washington, D.C.
In Alaska the warranty is the same
except that it is LIMITED because
you must pay to ship the product to
the service shop or for the service
technician’s travel costs to your home.
All warranty service will be provided
by our Factory Service Centers or by
our authorized Customer Care
®
servicers during normal working hours.
Should your appliance need service,
during warranty period or beyond,
call 800-GE-CARES (800-432-2737).
WHAT IS NOT COVERED
• Service trips to your home to
teach you how to use the product.
Read your Use and Care
material.
If you then have any
questions about operating the
product please contact your
dealer or our Consumer Affairs
office at the address below, or
call, toll free:
GE Answer Center
®
800.626.2000
consumer information service
• Improper installation.
If you have an installation
problem, contact your dealer
or installer.
You are responsible for providing
adequate electrical, gas, exhausting
and other connecting facilities as
described in the Installation
Instructions provided with the
product.
• Replacement of house fuses or
resetting of circuit breakers.
• Failure of the product if it is used
for other than its intended purpose
or used commercially.
• Damage to product caused by
accident, fire, floods or acts of God.
WARRANTOR IS
NOT
RESPONSIBLE FOR
CONSEQUENTIAL DAMAGES.
Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion
may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.
To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.
Warrantor: General Electric Company
If further help is needed concerning this warranty, write:
Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225
JDS26
Part No. 164D3333P012-3
Pub No. 49-8748-1
2-97 CG
Printed in LaFayette, GA
YOUR GE ELECTRIC RANGE
WARRANTY
Staple sales slip or cancelled check
here. Proof of original purchase date
is needed to obtain service
under warranty.
Recycled Paper
