Summary of the content on the page No. 1
—
Features ofYour IFtmge-page 4
Energy saving l-ips-~~~~~~ ~~~~~ ~~v~~
Use and Care ofYour
Ceramic cihoktop-pagp 6, 7’,1’7
Oven Cooking—pages 8=s11
How toOperate Your
Self-Cleaning Oven—pages WU13
Save Time and IMcmy—
Before You Call W Service
(he ‘TheProblem Solver—page 15
use and care
of
-:,- L
Summary of the content on the page No. 2
Your Thisuse andcare to get the best performance from your range. Your range has a nameplate on which is stamped the Take the time to read this book and learn how to model and serial numbers. (See page 4). Model and enjoy your new Range. It contains detailed oper- serial numbers are also on the Purchase Record Card ating instructions and recommended maintenance, which came with your range, Record the numbers in as well as handy tips to help you gain maximum the spaces provided below. benefits fr
Summary of the content on the page No. 3
Before Using Your Range . . . . . . . . . . . . . . . . . . Inside Front Cover Energy Saving Tips . . . . . . . . . . . . . . . . . . . . . . . Inside Front ~OVEW E&W-= Safety Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .........2-3 B Features ofYour Range . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 ~- Automatic Timer and Clocks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ~ 6 i-low To LJseYour Range Top.... ...****
Summary of the content on the page No. 4
sheet cw flat tray. grease out- side a pan be put out by covering with @ Have the installer show you the location baking soda or, if available, a mL4M- of the range circuit breaker or fuse, and purpose dry chemical or foam. mark it for easy reference. @l Do not use your oven to dry news-- it installed and properly grounded @ Have papers. if overheated, they can catch by a qualified installer. fire. @$ Do not store flammable materials in an oven or near the Cooktopm 6$ Do not leg cooking grease o
Summary of the content on the page No. 5
Don’t heat if(xxl CCmtakfwsin If a combination of oils or fats will be the oven. Pressure could build up and used in frying, stir together before the could burst causing an heating, or as fats melt slowly. injury. Always heat fat slowly, and watch as it When using cooking or roasting bags in heats. oven, follow the manufacturer’s direc- Use deep fat thermometer whenever tions. possible to prevent over-heating fat beyond the smoking point. When cooking pork in oven, follow our directions exactly
Summary of the content on the page No. 6
Your GLASS-CERAMIC COOKING TOP. Cooking 10. areas are indicated by sunburst designs, 11. OVEN VENT !2.UCT. IDOOR LATCH, Remains in COOK position 12. except when self-cleaning. See pages 12 and 13 for more information. f13. OVEN LINER. Gray porcelain interior retains heat and energy when cooking. 14. BROIL UNIT. When broiling, it radiates heat to food surface. Also energized at low wattage during baking to give balanced heating. 15. OVEN SHELVES. May be easily removed and repositioned on shelf po
Summary of the content on the page No. 7
and MINUTE -IVNIER TIME BAKE AND AND C“(XK SET- SELF-CLEAN)ET \ To setckd’( TO SET THE CLOCK, push in the center knob of the Minute Timer and turn Knob in either direction. (After setting the clock, let the knob out, and turn Time Uses the Minute Timer pointer to OFF.) Using Automatic Timer, you can TIME BAKE with the oven starting immediately and turning off at the Stop Time set or set both Start and Stop dials to automatically start and stop oven at a later time of day. It takes the worry out
Summary of the content on the page No. 8
Your see immge Top cooking chart on pages 18 &79. Your range top is designed to give you the flexibility cooking utensil. This, in turn, heats the food. As it of boiling, steaming, sauteing, browning, frying, heats, the cooking surface turns yellow. When the canning, or pressure cooking, The heat is trans- control is turned to OFF, the cooking area cools ferred from a heating element below the surface, and returns to its original white color. through the ceramic top, to the bottom of the to set
Summary of the content on the page No. 9
Care IT IS THE OWNER’S RESPONSIBILITY TO KEEP THE GLASS COOKTOP FREE FROM DISCOLORATION BY PROPER MAINTENANCE IN ACCORDANCE WITH THESE INSTRUC- TIONS, SINCE SOIL BUILD-UP IS THE ONLY CAUSE OF DIS- COLORATION. THE GENERAL ELECTRIC WARRANTY DOES NOT COVER DISCOLORATION OF THE COOKTOP, OR SCRATCHING OR OTHER DAMAGE CAUSED BY IMPROPER CLEANERS. e Avoid scratching the cooktop cover with a wet paper towel, and with rings or other jeweiry. let stand for about 45 minutes.) @During cooking, utensii iids
Summary of the content on the page No. 10
— Your OVEN TEMP maintains the tem- perature you set from WARM (150° ) to BROIL (550° ) and also at The shelves are designed with CLEAN (880° ). The Oven Cycling stop-locks so that when placed 1. Look at the controls. Be sure you Light glows until oven reaches the correctly on the shelf supports, (a) understand how to set them prop- selected temperature, then goes will stop before coming com- erly. Read over the directions for the off and on with the oven unit(s) pletely from the oven, (b) will
Summary of the content on the page No. 11
How Bake Bake c-; see Cm@ cmpage 20. When cooking a food for the first you set it to turn off automatically) time in your new oven, use time or Delay Start and Stop (setting given on recipes as a guide. Oven the oven to turn on automatically thermostats, over a period of at a later time and turn off at a Delay Start and Stop is setting the years, may “drift” from the factory preset stop time) will be described. oven timer to turn the oven on and setting and differences in timing off automaticall
Summary of the content on the page No. 12
To seeRoasting chart on BxJqe 21, Roasting is cooking by dry heat. Tender meat or Roasting is really a baking procedure used for poultry can be, roasted uncovered in your oven. meats. Therefore, oven controls are set to BAKE. Roasting temperatures, which should be low and (You may hear a slight clicking noise to indicate the steady, keep spattering to a minimum. When oven is working properly. ) Roasting is easy, just roasting, it is not necessary to sear, baste, cover, or follow these steps: add
Summary of the content on the page No. 13
seeEh’oiihcll chart OlnlDaae 22 Broiling is cooking food by intense Step 3: Position shelf on recom- radiant heat from the upper unit in mended shelf position as sug- .+’/ the oven. Most fish and tender cuts gested on Broiling Chart on page of meat can be broiled. Follow 22. Most broiling is done on C these steps to keep spattering and position, but if your range is con- smoking to a minimum. nected to 208 volts, you may wish to use D position. 1: Step 1: If meat has fat or gristle near edge, cu
Summary of the content on the page No. 14
Oven VVhik you are becoming acquainted with your self- floor and walls. Light spatter and thinner spi!ls cleaning oven, we recommend 2 hours for the mod- would generally need only 2 hours cleaning. Heavy crate soii condition, but in some cases a longer greasy spills and spatter on the oven interior would cleaning time, up to 3 hours may be necessary. In need up to 3 hours. order to judge the degree of soil, look at the oven STEP 2: STEP 4: Close oven door and make sure Push and hold in LATCH REL
Summary of the content on the page No. 15
STEP 2 Turn OVEN SET Knob to OFF. STEP 1: When LOCKED Light is off, push STEP 3: and hold in LATCH RELEASE Turn OVEN TEMP Knob to WARM, Button while sliding LATCH HANDLE to the left until it is in COOK position. NOTE: If you wish to “start” and “stop” cleaning at a later time than shown on clock, ~ush in and turn START diai to time you wish to “start”. Add the hours needed for cleaning to this “start” time, then push in and turn STOP (CLEAN) dial to the desired time. Oven will automatically turn
Summary of the content on the page No. 16
How The porcelain enamel finish is sturdy but breakable if misused. Use time given on recipe when This finish is acid resistant. How- cooking first time. Oven thermo- ever, any acid foods spilled (such stats, in time, may “drift” from the as fruit juices, tomato, or vinegar) factory setting and differences in should not be permitted to remain timing between an old and a new on the finish. oven of 5 to 10 minutes are not unusual. Your oven has been set correctly at the factory and is more To Remo
Summary of the content on the page No. 17
The To if you have a problem, it may be minor. You may be able to correct it yourself. Just use this Problem Solver to locate your problem and then follow the suggested recommendations, Rxxii Is Not Eh3kirIg Properly: Chm’li C)peraticm BAKE controls not set properly. own will Not work: Oven shelf is not level. e Plug on range is not completely inserted in the Rack is not on correct shelf position. outlet receptacle. The wrong cookware is being used. @ The circuit breaker in your house has been t
Summary of the content on the page No. 18
Your Range is cleaned two ways; manually and by cleaning. Be sure to follow these directions carefully — using the automatic self-cleaning function. This to assure maximum use of your range. NOTE: Let chart describes parts of your range, cleaning mate- range parts COOIbefore cleaning manualiy. rials to use on each part, and general directions for F%w’t Gemmd Directions Do not clean the bake unit or broil unit. Any soil will burn off I!3dte Wit am.f Broil Unit when the unit is heated. NOTE: The b
Summary of the content on the page No. 19
Use a light application of Cleaner-Conditioner Cleaning with a sponge or Use Cleaner-Conditioner only Brown streaks with clean, damp paper towel. with clean, damp paper towel. and specks dishcloth that has been used for other kitchen cleaning tasks and may contain soil- Iaden detergent water. Whenever possible, wipe When area has cooled: Blackened Spatters or spiliovers which contact hot spatters and food spills as Burned-on Use Cleaner-Conditioner with damp paper towel they occur. spots cooking
Summary of the content on the page No. 20
— — — ‘Ea w##- areas, small pans on small areas), Utensils should rest level on the cooking area with or without food 1. Make sure bottom of utensil and cooking panel in them or covers on them, and entire bottom of are clean and dry. In dusty or sandy areas, wipe pan should touch heated area evenly to eliminate cooking panel and utensil before using to prevent “hot spots.” scratching the glass ceramic finish. 4. Use small cooking areas for small utensils, large 2. Center utensil on a cooking are
