Use and Care Guide
Built-in Electric Convection Oven
GE Appliances
164D2966P224
Model: JKP56
Safety Instructions.................... 3, 4
Operating Instructions, Tips
Aluminum Foil................... 4, 20, 24, 27, 30
Baking .................................................... 18–20
Broiling/Broiling Guide ...................... 28, 29
Control Panel........................................... 6–10
Convection Cooking........................... 12–18
Convection Baking .......................... 13–15
Convection Roasting....................... 16–18
Convection Roasting with the Probe...... 17
Multi-Shelf Baking................................... 13
Offset Shelf ..........................11, 13, 16, 34
Special Roasting Rack............................ 16
Timed Convection Baking.............. 14, 15
Features ........................................................... 5
Oven Control, Clock and Timer........... 6–10
Preheating.............................. 19, 24, 27–29
Probe........................................ 16, 17, 25, 26
Roasting/Roasting Guide.................. 24, 27
Roasting with the Probe ...................... 25, 26
Self-Cleaning Instructions................. 30–33
Shelves ...............................4, 10, 11, 13, 16,
17, 19, 28–30, 33, 34
Special Features of Your Control ........8–10
Timed Baking........................................ 21, 22
Problem Solver...................... 37, 38
Thermostat Adjustment—
Do It Yourself............................................ 23
More questions ?…call
GE Answer Center® 800.626.2000
Care and Cleaning................... 34–36
Broiler Pan and Grid.................................... 34
Oven Door..................................................... 35
Oven Light Bulb............................................36
Oven Shelves ............................................... 34
Probe.............................................................. 36
Self-Cleaning Instructions................. 30–33
Consumer Services.................. 39
Appliance Registration................................. 2
Important Phone Numbers....................... 39
Model and Serial Number Location.......... 2
Removal of Packaging Tape ....................... 2
Warranty ....................................... Back Cover
2
HELP US HELP YOU…
Before using your oven, read this
guide carefully.
It is intended to help you operate and maintain
your new oven 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 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 oven parts. It cannot be removed if it
is baked on.
Write down the model and serial numbers.
You’ll find them on a label on the front of the lower
oven behind the oven door.
These numbers are also on the Consumer Product
Ownership Registration Card that came with your
oven. Before sending in this card, please write these
numbers here:
Model Number
Serial Number
Use these numbers in any correspondence or service
calls concerning your oven.
If you received a damaged oven…
Immediately contact the dealer (or builder) that sold
you the oven.
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
3
IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
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 birth defects or other reproductive
harm, and requires businesses to warn customers
of potential exposure to such substances.
• The fiberglass insulation in self-cleaning
ovens gives off a very small amount of carbon
monoxide during the cleaning cycle.
Exposure can be minimized by venting with an
open window or using a ventilation fan or hood.
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 oven unless it is specifically recommended
in this guide. All other servicing should be
referred to a qualified technician.
• Before performing any service, DISCONNECT
THE OVEN POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION PANEL
BY REMOVING THE FUSE OR SWITCHING
OFF THE CIRCUIT BREAKER.
• Do not leave children alone—Children should
not be left alone or unattended in an area where
appliance is in use. They should never be allowed
to sit or stand on any part of the appliance.
• Do not allow anyone to climb, stand or hang on
the door. They could damage the oven or cause
severe personal injury.
• CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED IN
CABINETS ABOVE AN OVEN. CHILDREN
CLIMBING ON THE OVEN TO REACH
ITEMS COULD BE SERIOUSLY INJURED.
• Teach children not to play with the controls
or any other part of the oven.
• Never leave the oven door open when you are
not watching the oven.
• Always keep combustible wall coverings, curtains
or drapes a safe distance from your oven.
• Never wear loose-fitting or hanging garments
while using the appliance. Be careful when
reaching for items stored in cabinets over the
oven. Flammable material could be ignited if
brought in contact with hot heating elements and
may cause severe burns.
• DO NOT STORE OR USE COMBUSTIBLE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN
THE VICINITY OF THIS OR ANY OTHER
APPLIANCE.
• 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 heating elements. Do not
use a towel or other bulky cloth. Such cloths can
catch fire on a hot heating element.
• Always keep dish towels, dish cloths, pot
holders and other linens a safe distance from
your oven.
• Always keep wooden and plastic utensils
and canned food a safe distance away from
your oven.
• For your safety, never use your appliance for
warming or heating the room.
• Do not store flammable materials in the oven.
• Do not let cooking grease or other
flammable materials accumulate in
or near the oven.
• Be sure the oven is securely installed in a
cabinet that is firmly attached to the house
structure. Never allow anyone to climb, sit or
stand on the oven door.
(continued next page)
Important Safety Instructions
4
IMPORTANT SAFETY INSTRUCTIONS
(continued)
• Do not use water on grease fires.
Smother fire or flame or use a multi-
purpose dry chemical or foam-type
fire extinguisher.
Flame in the oven can be smothered completely
by closing the oven door and turning the oven off
or by using a multi-purpose dry chemical or foam-
type fire extinguisher.
• Do not touch the heating elements or the
interior surface of the oven. These surfaces may
be hot enough to burn even though they are dark
in color. During and after use, do not touch, or let
clothing or other flammable materials contact, any
interior area of the oven; allow sufficient time for
cooling first.
Potentially hot surfaces include the oven vent
openings and surfaces near the openings, crevices
around the oven door, the edges of the door
window 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 oven 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 the pot holder
contact the heating elements.
• 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.
• After broiling, always take the broiler pan out
of the oven 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
in or near your oven.
• Clean only parts listed in this Use and
Care Guide.
• Do not use aluminum foil to line oven bottoms,
except as suggested in this guide. Improper
installation of aluminum foil may result in a
risk of electric shock or fire.
• Do not use the oven for a storage area.
Items stored in an oven can ignite.
Self-Cleaning Oven
• Do not clean the oven door gasket. The door
gasket is essential for a good seal. Care should be
taken not to rub, damage or move the gasket.
• Do not use oven cleaners. No commercial oven
cleaner or oven liner protective coating of any
kind should be used in or around any part of the
oven. Residue from oven cleaners will damage
the inside of the oven when the self-clean cycle
is used.
• Before self-cleaning the oven, remove the broiler
pan, grid and other cookware.
• Be sure to wipe up excess spillage before
starting the self-cleaning operation.
• If the self-cleaning mode malfunctions, turn
the oven off and disconnect the power supply.
Have it serviced by a qualified technician.
SAVE THESE
INSTRUCTIONS
18
19
FEATURES OF YOUR OVENS
6
5
1
3
3
2
1
14
13
12
14
10
17
15
13
12
11
10
9
Explained
Feature Index on page
1 Oven Door Gasket 4, 30, 35
2
Convection Fan and 12
Heating Element
Operates
during convection cooking.
3 Oven Broil Element 3, 4, 36
4 Model and Serial 2
Number Location
5 Automatic Oven Door Latch 30–32
6 Oven Vent 4, 30
7 Oven Light Pads Lets you turn —
interior oven lights on and off.
8 Oven Control, Clock and Timer 6–10
9 Oven Vent Grille 30
10 Oven Interior Light 36
11 Probe Outlet 17, 25, 26
Explained
Feature Index on page
12 Oven Shelf Supports 4, 10, 11, 13
Shelf positions for cooking are 16, 17, 19,
suggested in the Convection 28–30,
Cooking, Baking, Roasting 33, 34
and Broiling sections.
13 Bake Element May be lifted 3, 4, 36
gently for wiping the oven floor.
14 Lift-Off Oven Door with Window 35
15
Oven Shelves with Stop-Locks
4, 10, 11, 13,
16, 17, 19,
28–30, 33, 34
16 Offset Shelf 11, 13, 16, 34
17 Probe
16, 17, 25,
26, 36
18 Roasting Rack 16, 34
19 Broiler Pan and Grid 16, 24, 28,
29, 34
Important Safety Instructions Features of Your Ovens
5
16
ROAST
KITCHEN
TIMER
ON/OFF
ON OFF
1
6
START
CLEAR
OFF
2
7
3
8
4
9
5
0
CLOCK
START
CLEAR
OFF
OVEN
LIGHT
CONVECTION
PROBE
BAKE
SELF
CLEAN
BROIL
BAKE
UPPER OVEN
OVEN
LIGHT
BAKE
LOWER OVEN
HI/LO
ON/OFF
CONVECTION
DELAY
START
COOKING
TIME
DELAY
START
COOKING
TIME
SELF
CLEAN
BROIL
HI/LO
87
7
4
FEATURES OF YOUR OVEN CONTROL
1. BAKE. Press to select the bake function.
2. BROIL HI/LO. Press to select the broil function.
3. CONVECTION BAKE. Press to select baking
with convection.
4. CONVECTION ROAST. Press to select roasting
with convection.
5. OVEN LIGHT ON/OFF. Press to turn the oven
lights on or off.
6. START. Must be pressed to start any cooking or
cleaning function.
7. DISPLAY. Shows the operations you have
selected, the time of day and the cooking or
cleaning status.
8. SELF CLEAN. Press to select the self-cleaning
function. See the Operating the Self-Cleaning
Oven section.
9. DELAY START. Use along with COOKING
TIME or SELF CLEAN to set the oven to start
and stop automatically at a time you select.
10. COOKING TIME. Use for Timed Bake, Timed
Convection Bake and Timed Convection Roast
operations.
11. CLEAR/OFF. Press to cancel any timed oven
operation except the clock and timer.
12. CLOCK. Press to enter the time of day.
13. NUMBER PADS. Use to set any function
requiring numbers—for example, the time of day
on the clock, the timer, the oven temperature, the
internal food temperature, the starting and length
of cooking time for Timed Bake and the starting
and length of cleaning time for Self-Clean.
14. 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.
15. PROBE. Press when using the probe to cook food
(upper oven only).
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 oven to cool for one hour. Put the oven
back into operation. If function error code repeats,
disconnect power to the oven and call for service.
ROAST
KITCHEN
TIMER
ON/OFF
ON OFF
1
6
START
CLEAR
OFF
2
7
3
8
4
9
5
0
CLOCK
START
CLEAR
OFF
OVEN
LIGHT
CONVECTION
PROBE
BAKE
SELF
CLEAN
BROIL
BAKE
UPPER OVEN
OVEN
LIGHT
BAKE
LOWER OVEN
HI/LO
ON/OFF
CONVECTION
DELAY
START
COOKING
TIME
DELAY
START
COOKING
TIME
SELF
CLEAN
BROIL
HI/LO
10 9 8 15 11 10 9 511 14 12
6
4 5 6 7 6321 1 2 8
13
Features of Your Oven Control Oven Control, Clock and Timer
OVEN CONTROL, CLOCK AND TIMER
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.)
How to Set the Timer
1. Press KITCHEN TIMER ON/OFF.
2. Press the number pads to set the time.
For example, to enter 2 hours and 45
minutes, touch 2, 4 and 5 in that order.
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.
KITCHEN
TIMER
ON/OFF
START
KITCHEN
TIMER
ON/OFF
7
To Set the Clock
1. Press CLOCK.
2. Press the number pads the same way you
read them. For example, to set 12:34,
press the number pads 1, 2, 3 and 4 in
that order.
If number pads are 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.
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 appropriate number pads. Press START.
(continued next page)
8
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 the upper oven 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.
NOTE: This cancels the end of cycle tone for
both ovens.
START
KITCHEN
TIMER
ON/OFF
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.
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 the upper oven BAKE
and BROIL HI/LO at the same
time for 2 seconds until the
display shows “SF.”
2. Press DELAY START. The
display will show “12 shdn”
(12 hour shut-off). Press
DELAY START 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.
NOTE: This activates this special feature in both ovens.
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 the upper oven BAKE
and BROIL HI/LO at the same
time for 2 seconds until the
display shows “SF.”
NOTE: Cook and hold in the
upper and lower ovens will need
to be set separately. Once you
have completed step 1 follow
the steps below pressing the
upper or lower oven pads
depending on which oven you
want to use cook and hold in.
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
BAKE
HI/LO
START
DELAY
START
BROIL
BAKE
HI/LO
Oven Control, Clock and Timer Special Features of Your Oven Control
12 Hour, 24 Hour or Clock Black-Out Control Lockout
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 the upper oven 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.
Your control will allow you to lock down the touch
pads so they cannot be activated when pressed.
1. Press the upper oven BAKE
and BROIL HI/LO at the same
time for 2 seconds until the
display shows “SF.”
2. Press SELF CLEAN. The
display will show “LOC OFF.”
—Press SELF CLEAN again.
The display will show “LOC.”
3. Press START to activate the
control lockout feature and
leave the control set in this
special features mode.
When this feature is on and the touch pads are pressed
the control will beep and the display will show “LOC.”
NOTE:
• This activates this special feature in both ovens.
• The control lockout mode will not affect the clock,
timer and the oven light touch pads.
(continued next page)
START
SELF
CLEAN
BROIL
BAKE
HI/LO
START
CLOCK
BROIL
BAKE
HI/LO
9
10
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 the upper oven 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. The new setting will be
displayed for both ovens.
START
BROIL
HI/LO
BROIL
HI/LO
BROIL
BAKE
HI/LO
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 removing food from or
placing food on them.
When placing cookware on a shelf, pull the shelf out
to the bump on the shelf support. Place the cookware
on the shelf, then slide the shelf back into the oven.
This will eliminate reaching into the hot oven.
To remove 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 the 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.
NOTE: The shelves for the convection oven are
2 inches shorter than the regular oven shelves.
Bump
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 oven.
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. To
speed the process, set a self-clean cycle for 4 hours.
See the Operating the Self-Cleaning Oven section.
• 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.
• You will hear a convection fan while cooking with
the convection feature. The fan will stop when the
door is opened, but the heat will not turn off.
SPECIAL FEATURES
OF YOUR OVEN CONTROL
(continued)
11
Offset Shelf
The offset shelf provides
more cooking space
between itself and the
shelf above it. This
allows more flexibility
when placing foods in
the oven. See the Multi-
Shelf Baking section.
The offset shelf can be placed at any shelf position.
CAUTION: When you are using the offset shelf
in the lowest position (A), you will need to use
caution when pulling the shelf out. We recommend
that you pull the shelf out several inches and then,
using two pot holders, pull the shelf out by holding
the sides of it. The offset shelf is low and you could
be burned if you place your hand in the middle of the
shelf and pull all the way out.
To remove the shelf,
pull it forward to the
stop-locks and lift the
front of the shelf.
To replace the shelf,
tilt the shelf up at the
front and slide the curved
extension of the shelf
under the stop-locks on
the shelf supports. Then
slide the shelf all the way
into the oven.
The oven has 4 shelf supports identified in this
illustration as A (bottom), B, C and D (top).
Shelf positions are suggested in the Convection
Cooking, Baking, Roasting and Broiling sections.
A
B
C
D
Shelf Positions
Special Features of Your Oven Control Using Your Oven
12
CONVECTION COOKING
What is Convection?
In a convection
oven, a fan circulates
hot air over, under and
around the food. This
circulating hot air is
evenly distributed
throughout the oven
cavity. As a result,
foods are evenly
cooked and
browned—often in
less time with
convection heat.
Because food is heated faster in a convection oven
when using the convection modes, many types of food
can be cooked at lower temperatures than those
suggested for regular ovens. Do remember that recipe
books often give times and temperatures for cooking
in regular ovens. Convection ovens make it possible
to reduce the temperature by 25°F.
CAUTION: The convection oven fan shuts off when
the oven door is opened. DO NOT leave the door
open for long periods of time while using convection
cooking or you may shorten the life of the convection
heating element.
Cookware for Convection Cooking
Before using your convection oven, check to see
if your cookware leaves room for air circulation in
the oven. If you are baking with several pans, leave
space between them. Also, be sure the pans do not
touch each other or the walls of the oven.
Metal and Glass
Any type of cookware will work in your convection
oven. However, metal pans heat the fastest and are
recommended for convection baking.
• Darkened or matte-finished pans will bake faster
than shiny pans.
• Glass or ceramic pans cook more slowly.
Paper and Plastic
Heat-resistant paper and plastic containers that are
recommended for use in regular ovens can be used in
convection ovens. Plastic cookware that is heat-
resistant to temperatures of 400°F. can also be used.
When baking cookies, you will get the best results
if you use a flat cookie sheet instead of a pan with
low sides.
For recipes like oven-baked chicken, you should
use a pan with low sides. Hot air cannot circulate
well around food in a pan with high sides.
When Should You Use Convection Bake or Convection Roast?
To help you understand the difference between
convection bake and roast and traditional bake and
roast, here are some general guidelines.
In convection bake, heat comes from the heating
element in the rear of the oven. The convection fan
circulates the heated air evenly, over and around the
food. Preheating is not necessary with foods having
a bake time of over 15 minutes.
In regular baking, the bottom oven element heats
the air in the oven which then cooks the food.
Convection Bake
• Ideal for baked foods cooked on all 3 shelves.
• Good for large quantities of baked foods.
• Good results with cookies, biscuits, brownies,
cream puffs, sweet rolls, angel food cake and bread.
Regular Bake
• Foods such as layer cakes have a more level top
crust when not baked with convection heat.
In convection roast, heat comes from the top oven
element. The convection fan circulates the heated air
evenly over and around the food. Meat and poultry
are browned on all sides as if they were cooked on
a rotisserie. Using the roasting rack provided, heated
air will be circulated over, under and around the food
being roasted. The heated air seals in juices quickly
for a moist and tender product while, at the same
time, creating a rich golden brown exterior.
Convection Roast
• Large tender cuts of meat, uncovered.
• Roasting pans with low sides to allow air movement
around food.
Regular Roast
• Less tender cuts of meat because these need to cook
a long time in liquid to become tender.
• Cooking bag
• Foil tent
• Covered dish
ROAST
KITCHEN
TIMER
ON/OFF
ON OFF
1
6
START
CLEAR
OFF
2
7
3
8
4
9
5
0
CLOCK
START
CLEAR
OFF
OVEN
LIGHT
CONVECTION
PROBE
BAKE
SELF
CLEAN
BROIL
BAKE
UPPER OVEN
OVEN
LIGHT
BAKE
LOWER OVEN
HI/LO
ON/OFF
CONVECTION
DELAY
START
COOKING
TIME
DELAY
START
COOKING
TIME
SELF
CLEAN
BROIL
HI/LO
13
CONVECTION BAKING
(upper oven only)
As a general rule, reduce the temperature by 25°F. for
convection baking.
Preheating is not necessary with foods having a bake
time of over 15 minutes.
Check foods for doneness at the minimum
suggested cooking time.
Use pan size recommended in the recipe.
Convection Cooking Convection Baking
Multi-Shelf Baking
Because heated air is circulated evenly throughout the
oven, foods can be baked with excellent results on two
or three shelves at a time. Multi-shelf baking may increase
cook times slightly for some foods but the overall result
is time saved. Cookies, biscuits, and quickbreads give
very good results with multi-shelf baking.
When baking on 3
shelves, divide the oven
into thirds by placing the
offset shelf in the third
(C) shelf position and
straight shelves in first
(A) and fourth (D) shelf
position.
For 2-shelf baking, place the offset shelf in the
bottom (A) shelf position. Place the straight shelf in
the third (C) shelf position.
CAUTION: When you are using the offset shelf in
the lowest position (A), you will need to use caution
when pulling the shelf out. We recommend that you
pull the shelf out several inches and then, using two
pot holders, pull the shelf out by holding the sides of
it. The offset shelf is low and you could be burned if
you place your hand in the middle of the shelf and
pull all the way out.
NOTE: When convection baking with only one shelf,
follow the shelf positions recommended in Oven
Shelves in the Baking section.
A
D
C
Offset shelf
How to Set Your Oven for Convection Baking
To avoid possible burns, place the shelves in the
correct position before you turn the oven on.
1. Press CONVECTION BAKE.
2. Press the number pads to set the
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:
• You will hear a convection fan while cooking with
this feature. The fan will stop when the door is
opened, but the heat will not turn off.
• A cooling fan may 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
Convection Bake cycle, press
CONVECTION
BAKE
and set the new temperature.
CLEAR
OFF
START
BAKE
CONVECTION
14
TIMED CONVECTION BAKING
(upper oven only)
How to Convection 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 oven clock
shows the correct time of day.
To set the clock, first press CLOCK.
Press the number pads 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.
• You can use Timed Baking in one oven while
using Self-Clean in the other.
• You can use Timed Baking in both ovens at the
same time.
CLOCK
How to Set Immediate Start and Automatic Stop Convection Bake
To avoid possible burns, place the oven shelves in
the correct position before you turn the oven on.
The oven will turn on immediately and cook for a
specific length of time. At the end of cooking time,
the oven will turn off automatically.
1. Press CONVECTION BAKE.
2. Press the number pads to set the
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 number pads to set the length
of baking time.
The oven temperature that you set and
the cooking time that you entered will be
displayed.
5. Press START.
The display shows the changing
oven temperature and cooking time
countdown. (The display starts changing
once the temperature reaches 100°F.)
6. Press CLEAR/OFF to clear the end of
cycle tone if necessary.
NOTE:
• The low temperature zone of this oven (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
COOKING
TIME
BAKE
CONVECTION
How to Set Delay Start and Automatic Stop Convection Bake
To avoid possible burns, place the shelves in the
correct position before you program the oven.
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 CONVECTION BAKE.
2. Press the number pads to set baking
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 number pads to set
baking time.
5. Press DELAY START.
6. Press the number pads 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 DELAY START 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 oven (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
DELAY
START
START
DELAY
START
COOKING
TIME
BAKE
CONVECTION
Easy Steps:
1. Press CONVECTION BAKE.
2. Press the number pads to set the oven
temperature.
3. Press COOKING TIME.
4. Press the number pads to set the length
of baking time.
5. Press DELAY START.
6. Press the number pads to set the desired
start time.
7. Press START.
Using Convection Conversion
By using the Convection Conversion feature you can
automatically convert the oven temperature from
regular baking to Convection Bake temperatures.
To convert the oven temperature for convection
baking:
1. Press and hold CONVECTION
BAKE for 4 to 5 seconds.
2. Using the number pads enter the
temperature recommended in the recipe.
3. Press START.
The display shows the converted (reduced)
temperature.
For example: If you entered a recipe temperature of
350°F., the display will show 325°F. when it is
converted.
4. Press CLEAR/OFF when baking is
finished.
NOTE: Conversion must be set each time you want
to use it. It is not held in memory.
CLEAR
OFF
START
BAKE
CONVECTION
Timed Convection Baking
15
16
CONVECTION ROASTING
(upper oven only)
Meats cooked in a convection oven are dark brown
on the outside and tender and juicy on the inside.
In most cases, cooking time will be less when using
the Convection Roast feature. Sometimes cooking
time is reduced by 10 minutes per hour.
To make sure the meat is cooked the way you want it,
we recommend using the temperature probe provided
with the oven. Your double oven has a probe in the
upper oven only.
The special roasting rack allows heated air to circulate
over and under the meat. This allows the meat to
brown on all sides.
NOTE:
• Use the temperature recommended in the
Convection Roasting Guide.
• Preheating is not necessary.
• Check foods for doneness at the minimum
suggested time.
• Use the special roasting rack with the broiler pan
and grid.
Convection Roasting Rack
Roasts or poultry should be cooked on the lowest
shelf position (A) on the offset shelf.
When you are convection roasting you will use the
broiler pan and grid and the special roasting rack.
The pan is used to catch grease spills and the grid
is used to prevent grease spatters. The rack holds
the meat.
1. Place the offset shelf in the lowest shelf
position (A).
CAUTION: When you are using the offset shelf
in the lowest position (A), you will need to use
caution when pulling the shelf out. We recommend
that you pull the shelf out several inches and then,
using two pot holders, pull the shelf out by holding
the sides of it. The offset shelf is low and you could
be burned if you place your hand in the middle of the
shelf and pull all the way out.
2. Place the grid on the broiler pan and put the
roasting rack over them making sure the posts on
the roasting rack fit into the holes in the broiler pan.
3. Place the meat on the special roasting rack.
See the Roasting with the Probe section
to insert the probe correctly.
NOTE: It is important that the broiler pan and
grid be used with the roasting rack for best
convection roasting results.
Roasting rack
Post
Grid
Broiler pan
Offset shelf
17
Convection Roasting
How to Set Your Oven for Convection Roasting When Using the Temperature Probe
NOTE: For best results when roasting large turkeys
and roasts, we recommend using the probe included
in the convection oven. For the correct placement of
the probe, see the description in the Roasting section.
The display will flash if the probe is inserted into
the outlet and you have not set a probe temperature
and pressed START.
1. Place the offset shelf
in the lowest position
(A). Insert the probe
into the meat.
2. Plug the probe into
the outlet in the
oven. Make sure
it is pushed all
the way in. Close
the oven door.
3. Press CONVECTION ROAST.
4. Press the number pads to set the
oven temperature.
5. Press PROBE.
6. Press the number pads to set the
internal meat temperature.
7. Press START.
The word “LO” will be in the display.
After the internal temperature of the meat reaches
100°F., the changing internal temperature will be
shown in the display.
8. When the internal temperature of the meat
reaches the temperature you have set, the
probe and the oven turn off and the oven
control signals. To stop the signal, press
CLEAR/OFF. Use hot pads to remove the
probe from the food. Do not use tongs to
pull on it—they might damage it.
CAUTION: To prevent possible burns, do not unplug
the probe from the oven outlet until the oven has
cooled. Do not store the probe in the oven.
NOTE:
• You cannot use a timed oven operation when using
the probe. You can use the KITCHEN TIMER
ON/OFF for timing the cooking time.
• You will not be able to use the probe in the upper
oven during timed oven operations. This is because
with the probe you are cooking by temperature
rather than time.
To change the oven temperature during the
Convection Roast cycle, press CONVECTION
ROAST and set the new temperature.
CLEAR
OFF
START
PROBE
ROAST
CONVECTION
A
CONVECTION ROASTING GUIDE
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 number pads 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 and then remove the food from
the oven.
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.
CLEAR
OFF
START
BAKE
BAKING
Your oven temperature is controlled very accurately using an oven control
system. It is recommended that you operate the oven for a number of weeks 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.
Meats Minutes/Lb. Oven Temperature (°F.) Internal Temperature (°F.)
Beef Rib, Boneless Rib, Rare 20–24 325° 140°†
Top Sirloin (3 to 5 lbs.) Medium 24–28 325° 160°
Well 28–32 325° 170°
Beef Tenderloin Rare 10–14 325° 140°†
Medium 14–18 325° 160°
Pot Roast (2
1
⁄
2
to 3 lbs.) Chuck, Rump 35–45 300° 170°
Pork Bone-in, Boneless (3 to 5 lbs.) 23–27 325° 170°
Chops 2 chops 30–35 total 325° 170°
(1/2 to 1-inch thick) 4 chops 35–40 total 325° 170°
6 chops 40–45 total 325° 170°
Ham Canned, Butt, Shank (3 to 5 lbs. fully cooked) 14–18 325° 140°
Lamb Bone-in, Boneless Medium 17–20 325° 160°
(3 to 5 lbs.) Well 20–24 325° 170°
Seafood Fish, whole (3 to 5 lbs.) 30–40 total 400°
Lobster Tails (6 to 8 oz. each) 20–25 total 350°
Poultry Whole Chicken 24–26 350° 180°–185°
(2
1
⁄
2
to 3
1
⁄
2
lbs.)
Cornish Hens Unstuffed (1 to 1
1
⁄
2
lbs.) 50–55 total 350° 180°–185°
Stuffed (1 to 1
1
⁄
2
lbs.) 55–60 total 350° 180°–185°
Duckling (4 to 5 lbs.) 24–26 325° 180°–185°
Turkey, whole* Unstuffed (10 to 16 lbs.) 8–11 325° 180°–185°
Unstuffed (18 to 24 lbs.) 7–10 325° 180°–185°
Turkey Breast (4 to 6 lbs.) 16–19 325° 170°
*Stuffed birds generally require 30–45 minutes additional roasting time. Shield legs and breast with foil to prevent over-browning and drying
of skin.
†The U. S. Department of Agriculture says
“Rare beef is popular, but you should know that cooking it to only 140°F. means some food poisoning
organisms may survive.” (Source: Safe Food Book. Y
our Kitchen Guide. USDA Rev. June 1985.)
18
19
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
Convection Roasting Guide Baking
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.
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 also absorb heat. When baking
in glass baking dishes, reduce the temperature 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.
(continued next page)
BAKING
(continued)
Cookies
When baking cookies, flat cookie sheets (without
sides) produce better-looking cookies. Cookies baked
in a jelly roll pan (short sides all around) may have
darker edges and pale or light browning may occur.
Do not use a cookie sheet so large that it touches the
walls or the door of the oven. Never entirely cover
a shelf with a large cookie sheet.
For best results during baking, use only one cookie
sheet in the oven at a time.
Also see the Multi-Shelf Baking section.
Pies Cakes
For best results, bake pies in dark, rough or dull pans
to produce a browner, crisper crust. Frozen pies in foil
pans should be placed on an aluminum cookie sheet
for baking since the shiny foil pan reflects heat away
from the pie crust; the cookie sheet helps retain it.
When baking cakes, warped or bent pans will cause
uneven baking results and poorly shaped products.
A cake baked in a pan larger than the recipe
recommends will usually be crisper, thinner and drier
than it should be. If baked in a pan smaller than
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
Aluminum Foil
Never entirely cover a shelf with aluminum foil.
This will disturb the heat circulation and result in
poor baking. A smaller sheet of foil may be used
to catch a spillover by placing it on a lower shelf
several inches below the food.
Don’t Peek
Set the timer for the estimated cooking time and do
not open the door to look at your food. Most recipes
provide minimum and maximum baking times such
as “bake 30-40 minutes.”
DO NOT open the door to check until the
minimum time. Opening the oven door frequently
during cooking allows heat to escape and makes
baking times longer. Your baking results may also
be affected.
20
21
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 number pads 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.
• You can use Timed Baking in one oven while
using Self-Clean in the other.
• You can use Timed Baking in both ovens at the
same time.
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 number pads 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 number pads 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 oven (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.
(continued next page)
CLEAR
OFF
START
COOKING
TIME
BAKE
Baking Timed Baking
22
TIMED BAKING
(continued)
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 number pads 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 number pads to set the
baking time.
5. Press DELAY START.
6. Press the number pads 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 DELAY START 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 oven (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
DELAY
START
START
DELAY
START
COOKING
TIME
BAKE
Easy Steps:
1. Press BAKE.
2. Press the number pads to select oven
temperature.
3. Press COOKING TIME.
4. Press the number pads to set the length of
baking time.
5. Press DELAY START.
6. Press the number pads to set the desired
start time.
7. Press START.
23
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.
The thermostat adjustment for Baking also affects
Convection Baking and Convection Roasting.
To Adjust the Thermostat:
1. Press the upper oven BAKE and
BROIL HI/LO at the same time
for 2 seconds until the display
shows “SF.”
NOTE: The thermostats in the
upper and lower ovens need to
be adjusted separately. Once
you have completed step 1
follow the steps below pressing
the upper or lower oven pads
depending on which oven
thermostat you want to adjust.
2. Press BAKE. A two digit
number shows in the display.
Press BAKE once to increase
(+) the oven temperature, or
twice to decrease (-).
3. The oven temperature can be
adjusted up to (+) 35°F. hotter
or (-) 35°F. cooler. Press the
number pads the same way you
read them. For example, to
change the oven temperature
15°F., press 1 and 5.
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
or self-cleaning temperatures. It will be retained in
memory after a power failure.
START
BAKE
BROIL
HI/LO
BAKE
Timed Baking Adjust the Oven Thermostat
24
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, the 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.
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.
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 number pads 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
25
Correct Placement of the Temperature Probe
Your double oven has a probe in the upper oven only.
A temperature probe has been provided for use in your
new oven. This probe is designed to withstand high
temperatures. Temperature probes provided with other
products, such as those used for microwave ovens,
may not be designed to withstand high temperatures.
Use of probes other than the one provided with this
product may result in damage to the probe.
Never leave your probe inside the oven during a
self-cleaning cycle.
For many foods, especially roasts and poultry, internal
food temperature is the best test for doneness. The
temperature probe takes the guesswork out of roasting
by cooking foods to the exact doneness you want.
When the internal temperature of the food reaches the
temperature you set, the oven automatically shuts off.
The temperature probe has a skewer-like probe at
one end and a plug at the other end that goes into the
outlet in the oven.
Use the handles of the probe and plug when inserting
and removing them from the meat and the outlet in
the oven. Do not use tongs to pull on the cable when
removing the probe—they might damage it. TO
AVOID BREAKING THE PROBE, MAKE SURE
FOOD IS COMPLETELY DEFROSTED BEFORE
INSERTING.
(appearance may vary)
Ham or Lamb Casseroles or Fish Poultry
For roasts with no bone, insert the
probe into the meatiest part of the
roast. For bone-in ham or lamb,
insert the probe into the center of
the lowest large muscle or joint.
Insert the probe into the center
of dishes such as meat loaf or
casseroles. When cooking fish,
insert the probe from just above
the gill into meatiest area, parallel
to the backbone.
Insert the probe into the meatiest part
of the inner thigh from below and
parallel to the leg of a whole turkey.
(continued next page)
After preparing the meat and placing it on a trivet
or the broiler pan grid, follow these steps for proper
probe placement.
1. Lay the probe on the
outside of the meat
along the top or side
and mark with your
finger where the edge
of the meat comes to
on the probe. Point
should rest in the
center of the thickest
meaty part of the roast.
2. Insert the probe
into the meat up to
the point marked
off with your finger.
It should not touch
bone, fat or gristle.
No more than
2 inches of the
probe, not counting
the handle, should
be left exposed
outside the meat.
Plug
Cable
Probe
Handles
ROASTING WITH THE PROBE
See the Roasting Guide. (upper oven only)
Roasting Roasting with the Probe
26
ROASTING WITH THE PROBE
(upper oven only—continued)
How to Set the Oven When Using the Temperature Probe
The display will flash if the probe is inserted into
the outlet and you have not set a probe temperature
and pressed START.
1. Insert the probe
into the meat.
2. Plug the probe
into the outlet
in the oven.
Make sure it’s
pushed all the
way in. Close
the oven door.
3. Press PROBE.
4. Press the number pads to set the
internal meat temperature.
5. Press BAKE.
6. Press the number pads to set the
oven temperature.
7. Press START.
The word “LO” will be in the display. After the
internal temperature of the meat reaches 100°F.,
the changing internal temperature will be shown
in the display.
8. When the internal temperature of the
meat reaches the temperature you have
set, the probe and the oven turn off and
the oven control signals. To stop the
signal, press CLEAR/OFF. Use hot pads
to remove the probe from the food. Do
not use tongs to pull on it–they might
damage it.
CAUTION: To prevent possible burns, do not
unplug the probe from the outlet until the oven has
cooled. Do not store the probe in the oven.
NOTE: You can use the timer even though you
cannot use timed oven operations.
To change the oven temperature during the
roasting cycle, press BAKE and set the new
temperature.
CLEAR
OFF
START
BAKE
PROBE
27
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 if you
did not use the probe while cooking. Temperatures
are shown in the Roasting Guide. For roasts over
8 lbs., check with thermometer at half-hour intervals
after half the cooking time has passed.
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 with the Probe Roasting Guide
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 sirloin 325° Rare: 24–33 18–22 140°–150°*
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 oven 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.
NOTE: Broil will not work if the temperature probe
is plugged in.
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. Why are my meats not turning out as brown
as they should?
A. In some areas, the power (voltage) to the oven 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.
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 meat drier. Juices are protected by the grid
and stay cooler, thus preventing excessive spatter
and smoking.
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 allows juices to escape. Turn the
meat with tongs instead of a fork.
28
29
• Always use the broiler pan and grid that comes with
your oven. It is designed to minimize smoking and
spattering by trapping 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 meat over to prevent
piercing the meat and losing 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 the dripping fat
will soil the oven.
• The broiler does not need to be preheated. However,
for very thin foods, or to increase browning, preheat
if desired.
• 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.
• Use LO Broil to cook foods such as poultry or thick
pork chops thoroughly without over-browning them.
• If your oven is connected to 208 volts, rare steaks
may be broiled by preheating the broiler and
positioning the oven shelf one position higher.
Broiling Broiling Guide
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.
Well Done 1/2 to 3/4 inch thick C 10 7 Up to 8 patties 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 frying
Well Done C 12 11 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
(2 to 2
1
⁄
2
lbs.), per side for cut-up chicken. Brush
split lengthwise each 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 muffins
Toaster Pastries 1 pkg. (2) cut-side-up and brush with butter,
English Muffins 2 (split) C or D 3–4 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. Brush
1/2 inch thick 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 half
similar precooked lengthwise; cut into 5- to 6-inch pieces.
sausages,
bratwurst
OPERATING THE SELF-CLEANING OVEN
(Normal Cleaning Time: 4 hours)
30
Before a Clean Cycle
1. Remove the broiler pan, broiler grid, all cookware
and any aluminum foil from the oven—they can’t
withstand the high cleaning temperatures.
NOTE: The oven shelves and the convection
roasting rack may be cleaned in the self-cleaning
oven. However, they will darken, lose their luster
and become hard to slide. Wipe the shelf supports
with cooking oil after self-cleaning to make shelves
slide more easily.
2. Wipe up heavy soil on the oven bottom. If you
use soap, rinse thoroughly before self-cleaning
to prevent staining.
3. Clean spatters or soil on the oven front frame and
the oven door outside the gasket with a dampened
cloth. The oven front frame and the oven door
outside the gasket do not get cleaned by the self-
clean cycle. On these areas, use detergent and hot
water or a soap-filled steel wool pad. Rinse well
with a vinegar and water solution. This will help
prevent a brown residue from forming when the
oven is heated. Buff these areas with a dry cloth.
Do not clean the gasket.
Clean the outside front of the oven door with
soap and water. Also use soap and water to clean
under the oven vent grille. Do not use abrasives
or oven cleaners.
Make sure the oven light bulb cover is in place.
Do not rub or clean the door gasket—
the fiberglass material of the gasket has an
extremely low resistance to abrasion. An intact
and well-fitting oven door gasket is essential for
energy-efficient oven operation and good baking
results. If you notice the gasket becoming worn,
frayed or damaged in any way or if it has become
displaced on the door, you should have it replaced.
Do not let water run down through openings in
the top of the door. To help prevent water from
getting in these slots when cleaning, open the door
as far as it will go.
4. Close the oven door and make sure the oven light
is off. If the oven light is not turned off, the life of
the bulb will be shortened or it may burn out
immediately. The door latches automatically after
the clean cycle is set.
Do not use commercial oven cleaners or oven
protectors in or near the self-cleaning oven.
A combination of any of these products plus the high
clean-cycle temperature may damage the porcelain
finish of the oven.
Important:
The oven door must be closed and all controls must
be set correctly for the cycle to work properly.
• You can set a clean cycle in both ovens at the
same time. The last oven set will automatically
delay its start until the end of the first oven’s
clean cycle.
• You can use Timed Baking in one oven and Self-
Clean the other at the same time.
Oven
light
Oven
vent
Area
inside
gasket
Oven
vent
grille
Oven
front
frame
Openings
in door
Oven door
gasket
Area outside
gasket
31
Operating the Self-Cleaning Oven
How to Set Oven for Cleaning
1. Follow the steps in the Before a Clean
Cycle section.
2. Press SELF CLEAN.
3. Press the number pads to set the clean
time, if a time other than 4 hours is
needed.
Clean time is normally 4 hours. You can
change the clean time to any time
between 3 to 5 hours, depending on the
amount of soil in your oven.
4. Press START.
The door locks automatically. The
display will show the clean time
remaining. It will not be possible to
open the oven door until the temperature
drops below the lock temperature and
the LOCKED DOOR light goes off.
5. When the LOCKED DOOR light is off,
open the door.
NOTE:
• You can find out when the clean cycle
will start by pressing DELAY START.
• The display will flash and the control
will beep if you set the clean cycle and
forget to close the oven door.
DELAY
START
START
SELF
CLEAN
Easy Steps:
1. Press SELF CLEAN.
2. Press the number pads to set the clean time.
3. Press START.
To Stop a Clean Cycle
1. Press CLEAR/OFF. 2. When the oven has cooled below the locking
temperature and the LOCKED DOOR light goes
off, open the door.
(continued next page)
CLEAR
OFF
32
OPERATING THE SELF-CLEANING OVEN
(continued)
How to Set Delay Start of Cleaning
Delay Start is setting the oven to start the clean cycle
automatically at a later time than the present time
of day.
NOTE: Before beginning, make sure the oven clock
shows the correct time of day.
1. Follow the steps in the Before a Clean
Cycle section.
2. Press SELF CLEAN.
3. Press the number pads to set the
clean time.
4. Press DELAY START.
5. Press the number pads to set the time of
day you want the clean cycle to start.
6. Press START.
The door locks automatically. The
display will show the start time. It will
not be possible to open the oven door
until the temperature drops below the
lock temperature and the LOCKED
DOOR light goes off.
7. When the LOCKED DOOR light is off,
open the door.
NOTE: You can set a delay clean in both
ovens at the same time. The second oven set will
automatically delay the start of cleaning until the
end of the first oven’s clean cycle.
START
DELAY
START
SELF
CLEAN
Easy Steps:
1. Press SELF CLEAN.
2. Press the number pads to set the clean time.
3. Press DELAY START.
4. Press the number pads to set the start time.
5. Press START.
After Self-Cleaning
You may notice some white ash in the oven. Just wipe
it up with a damp cloth after the oven cools.
If white spots remain, remove them with a soap-filled
steel wool pad. Be sure to rinse thoroughly with a
vinegar and water mixture. These deposits are usually
a salt residue that cannot be removed by the clean cycle.
If the oven is not clean after one clean cycle,
repeat the cycle.
NOTE:
• No functions can be programmed before the door
automatically unlocks.
• If the shelves have become hard to slide, wipe the
shelf supports with cooking oil.
33
Operating the Self-Cleaning Oven
Questions and Answers
Q. If my oven clock is not set to the correct time of
day, can I still self-clean my oven?
A. If the clock is not set to the correct time of day you
will not be able to set a delay clean to end at a
specific time.
Q. Can I use commercial oven cleaners on any part
of my self-cleaning oven?
A. No cleaners or coatings should be used around
any part of this oven. If you do use them and do
not thoroughly rinse the oven with water, wiping it
absolutely clean afterwards, the residue can scar
the oven surface and damage metal parts the next
time the oven is automatically cleaned.
Q. Can I clean both ovens at the same time?
A. No. There is too much heat. The control only
allows one oven to clean at a time.
Q. Can I clean in one oven and use the other for
baking?
A. Yes. You will be able to bake in one oven while
self-cleaning the other oven. You will not be able
to use any timed operations.
Q. What should I do if excessive smoking occurs
during cleaning?
A. This is caused by excessive soil. Turn the oven off.
Open the windows to rid the room of smoke. Wait
until the oven has cooled and the words “LOCKED
DOOR” are off in the display. Wipe up the excess
soil and reset the clean cycle.
Q. Is the “crackling” or “popping” sound I hear
during cleaning normal?
A. Yes. This is the sound of the metal heating
and cooling during both the cooking and
cleaning functions.
Q. Should there be an odor during the cleaning?
A. Yes, there will be an odor during the first few
cleanings. Failure to wipe out excessive soil might
also cause a strong odor when cleaning.
Q. What causes the hair-like lines on the enameled
surface of my oven?
A. This is a normal condition, resulting from heating
and cooling during cleaning. These lines do not
affect how your oven performs.
Q. Why do I have ash left in my oven after
cleaning?
A. Some types of soil will leave a deposit which
is ash. It can be removed with a damp sponge
or cloth.
Q. My oven shelves do not slide easily. What is
the matter?
A. After many cleanings, the oven shelves will lose
their luster and become hard to slide. To make the
shelves slide more easily, wipe the shelf supports
with cooking oil.
Q. My oven shelves have become gray after the
self-clean cycle. Is this normal?
A. Yes. After the self-clean cycle, the shelves will
lose some luster and discolor to a deep gray color.
Proper care and cleaning are important so your oven
will give you efficient and satisfactory service. Follow
these directions carefully in caring for your oven to
assure safe and proper maintenance.
BE SURE ELECTRICAL POWER IS OFF
AND ALL SURFACES ARE COOL BEFORE
CLEANING ANY PART OF THE OVEN.
CARE AND CLEANING
34
Broiler Pan and Grid
After broiling, remove the broiler pan and grid from
the oven. Remove the grid from the pan. Carefully
pour out 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.
Both the broiler pan and grid can also be cleaned in
the dishwasher.
Do not store a soiled broiler pan and grid anywhere
in the oven.
Do not clean the broiler pan and grid in the self-
cleaning oven.
Oven Shelves and Convection Roasting Rack
Clean the oven shelves (including the offset shelf) and
the convection roasting rack with a mild abrasive
cleanser or steel wool.
After cleaning, rinse the shelves and rack with clean
water and dry with a clean cloth.
NOTE: The oven shelves and convection roasting
rack may be cleaned in the self-cleaning oven.
However, they will darken in color, lose their luster
and become hard to slide.
Wipe the shelf supports with cooking oil after self-
cleaning to make the shelves slide more easily.
Roasting rack
Oven shelves
Offset shelf
Control Panel
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
cleaners, plastic scouring pads or oven cleansers
on the control panel—they will damage the finish.
A 50/50 solution of vinegar and hot water works well.
35
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 the door:
• Because the area inside the gasket is cleaned during
the self-clean cycle, you do not need to clean this by
hand. Any soap left on the liner causes additional
stains when the oven is heated.
• The area outside the gasket can be cleaned with a
soap-filled scouring pad.
• Do not rub or clean the door gasket—the fiberglass
material of the gasket has an extremely low
resistance to abrasion. An intact and well-fitting
oven door gasket is essential for energy-efficient
oven operation and good baking results. If you
notice the gasket becoming worn, frayed or damaged
in any way or if it has become displaced on the door,
you should have it replaced.
NOTE: The gasket is designed with a gap at the
bottom to allow for proper air circulation.
Outside of the 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.
• 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.
• Do not use oven cleaners, cleansing powders or
harsh abrasives on the outside of the door.
Inside gasket
Gasket
Outside gasket
Care and Cleaning
Glass Window Metal Parts
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.
Do not use steel wool, abrasives, ammonia or
commercial oven cleaners. To safely clean surfaces:
wash, rinse and then dry with a soft cloth.
(continued next page)
CARE AND CLEANING
(continued)
36
Probe
The temperature probe may be cleaned with soap and
water or a soap-filled scouring pad. Cool the
temperature probe before cleaning. Scour stubborn
spots with a soap-filled scouring pad, rinse and dry.
Do not immerse the temperature probe in water.
Do not store the temperature probe in the oven.
Oven Light Replacement
CAUTION: Before replacing your oven light bulb,
disconnect the electrical power for your oven at
the main fuse or circuit breaker panel. Be sure to
let the light cover and bulb cool completely before
removing or replacing them. When in use, light bulbs
can become warm enough to break if touched with a
moist cloth or towel. When cleaning, avoid touching
warm lights with cleaning cloths if the light cover is
removed.
The oven light is covered with a removable glass
cover which is held in place with a wire. Remove the
oven door, if desired, to reach the cover easily.
To remove:
Hold your hand under the cover so it doesn’t fall
when released. With fingers of the same hand, firmly
push back the wire cover holder. Lift off the cover.
DO NOT REMOVE ANY SCREWS.
Replace bulb with 40-watt home appliance bulb.
To replace cover:
Place it into the groove of the light receptacle. Pull the
wire forward to the center of cover until it snaps in
place. When in place, the wire holds the cover firmly.
Be certain the wire is in the depression in the center of
the cover.
Connect the electrical power to the oven.
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
Wire cover holder
37
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.
CONTROL SIGNALS AFTER • This is reminding you to press BAKE or CONVECTION BAKE and then enter
ENTERING COOKING TIME a bake temperature.
OR DELAY START TIME
• This is reminding you to enter a bake temperature after having pressed BAKE
or CONVECTION BAKE.
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.
“PROBE” APPEARS IN • The probe is not inserted properly into the oven receptacle or food.
THE DISPLAY
• This is reminding you to enter a probe temperature after plugging in the probe.
“LOCK DOOR” FLASHES • Oven door not closed after self-clean cycle is selected.
“LOCKED DOOR” FLASHES • Door is still locked and you are trying to enter an oven cooking operation.
OVEN LIGHT DOES • The light bulb is loose or defective. Tighten or replace.
NOT WORK
• The pad operating the oven light is broken. Call for service.
OVEN WILL NOT SET • Oven temperature is too high to set self-clean operation.
A SELF-CLEAN CYCLE Allow the oven to cool to room temperature and reset the controls.
• The probe is plugged into the outlet in the oven. Remove the probe from
the oven.
OVEN NOT CLEAN • Oven controls not set properly. See the Operating the Self-Cleaning
AFTER CLEAN CYCLE Oven section.
• Heavily soiled ovens require 4 to 5 hours of clean time.
• Heavy spillovers should be cleaned up before starting clean cycle.
DOOR WILL NOT • When the temperature has fallen below the locking temperature door can
OPEN AFTER be opened.
SELF-CLEAN CYCLE
(continued next page)
Care and Cleaning Problem Solver
PROBLEM POSSIBLE CAUSE
OVEN WILL NOT WORK • 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 BROIL • Oven controls not set properly. See the Broiling section.
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 or on cookware not suitable 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.
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.
STEAM FROM THE VENT • When using Convection Bake or Convection Roast, it is normal to see steam
coming out of the oven vent. As the number of shelves or amount of food being
cooked increases, the amount of visible steam will increase.
OVEN TEMPERATURE • Oven thermostat needs adjustment. See the Adjust the Oven Thermostat—
TOO HOT OR TOO COLD Do It Yourself section.
“BURNING” OR “OILY” • This is normal in a new oven and will disappear in time. To speed the process,
ODOR EMITTING FROM set a self-clean cycle for a minimum of 3 hours. See the Operating the Self-
OVEN WHEN TURNED ON Cleaning Oven section.
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 cooling fan or a convection fan (depending on the function you are using)
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 off.
If you need more help…call, toll free:
GE Answer Center
®
800.626.2000
consumer information service
38
PROBLEM SOLVER
(continued)
Upon request, GE will provide
Braille controls for a variety of GE
appliances, and a brochure to
assist in planning a barrier-free
kitchen for persons with limited
mobility. To obtain these items,
free of charge, call 800.626.2000.
Consumers with impaired hearing or speech who have
access to a TDD or a conventional teletypewriter may
call 800-TDD-GEAC (800-833-4322) to request
information or service.
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 con-
venience (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.
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"
Problem Solver Consumer Services
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 oven
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
JKP56
Part No. 164D2966P224
Pub No. 49-8709
5-96 CG
Printed in LaFayette, GA
YOUR GE BUILT-IN OVEN
WARRANTY
Staple sales slip or cancelled check
here. Proof of original purchase date
is needed to obtain service
under warranty.
Recycled Paper
