— Features ofYour IFtmge-page 4 Energy saving l-ips-~~~~~~~~~~~ Use and Care ofYour 6, 7’,1’7 Ceramic cihoktop-pagp Oven Cooking—pages 8=s11 Your How toOperate Self-Cleaning Oven—pages WU13 ~~v~~ Save Time and IMcmy— Before You Call W Service (he ‘The Problem Solver—page 15 useand care of -:,- L
Your Thisuseandcare to get the best performance from your range. Take the time to read this book and learn how to enjoy your new Range. It contains detailed operating instructions and recommended maintenance, as well as handy tips to help you gain maximum benefits from your Range. Once you have read the book, keep it handy to answer any questions you may have.
Before Using Your Range . . . . . . . . . . . . . . . . . . Inside Front Cover Energy Saving Tips . . . . . . . . . . . . . . . . . . . . . . . Inside Front ~OVEW Safety Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .........2-3 Features ofYour Range . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Automatic Timer and Clocks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ~ .****.*. O*.*.*** * 6 i-low To LJseYour Range Top.... ...
sheet cw flat tray. grease outside a pan be put out by covering with baking soda or, if available, a mL4Mpurpose dry chemical or foam. @l Do not use your oven to dry news-papers. if overheated, they can catch fire. @$Do not store flammable materials in an oven or near the Cooktopm 6$ Do not leg cooking grease or other flammable materials accumulate in the range or near it, @ Have the installer show you the location of the range circuit breaker or fuse, and mark it for easy reference.
if(xxl CCmtakfwsin Don’t heat the oven. Pressure could build up and the could burst causing an injury. When using cooking or roasting bags in oven, follow the manufacturer’s directions. If a combination of oils or fats will be used in frying, stir together before heating, or as fats melt slowly. Always heat fat slowly, and watch as it heats. Use deep fat thermometer whenever possible to prevent over-heating fat beyond the smoking point.
Your 10. GLASS-CERAMIC COOKING TOP. Cooking areas are indicated by sunburst designs, 11. OVEN VENT !2.UCT. 12. IDOOR LATCH, Remains in COOK position 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.
and MINUTE -IVNIER AND C“(XK SET- TIME BAKE AND 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 the Minute Timer pointer to OFF.) Time Uses 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.
Your see immge Top cooking chart on pages 18 &79. Your range top is designed to give you the flexibility of boiling, steaming, sauteing, browning, frying, canning, or pressure cooking, The heat is transferred from a heating element below the surface, through the ceramic top, to the bottom of the to cooking utensil. This, in turn, heats the food. As it heats, the cooking surface turns yellow. When the control is turned to OFF, the cooking area cools and returns to its original white color.
Care IT IS THE OWNER’S RESPONSIBILITY TO KEEP THE GLASS COOKTOP FREE FROM DISCOLORATION BY PROPER MAINTENANCE IN ACCORDANCE WITH THESE INSTRUCTIONS, SINCE SOIL BUILD-UP IS THE ONLY CAUSE OF DISCOLORATION. THE GENERAL ELECTRIC WARRANTY DOES NOT COVER DISCOLORATION OF THE COOKTOP, OR SCRATCHING OR OTHER DAMAGE CAUSED BY IMPROPER CLEANERS. If not properly cared for, your ceramic cooktop can become stained and the original white finish permanently discolored.
Your — 1. Look at the controls. Be sure you understand how to set them properly. Read over the directions for the Automatic Oven Timer so you understand its use with the controls. 2. Check oven interior. Look at the shelves. Take a practice run at removing and replacing them properly, to give sure sturdy support. 3. Read over information and tips that follow. 4. Keep this book handy so you can refer to it, especially during the first weeks of getting acquainted with your oven.
c-; How Bake see When cooking a food for the first time in your new oven, use time given on recipes as a guide. Oven thermostats, over a period of years, may “drift” from the factory setting and differences in timing between an old and a new oven of 5 to 10 minutes are not unusual and you may be inclined to think that the new oven is not performing correctly. However, your new oven has been set correctly at the factory and is more apt to be accurate than the oven it replaced.
To seeRoasting chart 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. When roasting, it is not necessary to sear, baste, cover, or add water to your meat, on BxJqe 21, Roasting is really a baking procedure used for meats. Therefore, oven controls are set to BAKE. (You may hear a slight clicking noise to indicate the oven is working properly.
seeEh’oiihcllchart Broiling is cooking food by intense radiant heat from the upper unit in the oven. Most fish and tender cuts of meat can be broiled. Follow these steps to keep spattering and smoking to a minimum. OlnlDaae 22 Step 3: Position shelf on recommended shelf position as suggested on Broiling Chart on page 22. Most broiling is done on C position, but if your range is connected to 208 volts, you may wish to use D position.
Oven VVhik you are becoming acquainted with your selfcleaning oven, we recommend 2 hours for the modcrate soii condition, but in some cases a longer cleaning time, up to 3 hours may be necessary. In order to judge the degree of soil, look at the oven floor and walls. Light spatter and thinner spi!ls would generally need only 2 hours cleaning. Heavy greasy spills and spatter on the oven interior would need up to 3 hours. STEP 4: STEP 2: Close oven door and make sure oven light (D) is off.
STEP 2 STEP 1: Turn OVEN SET Knob to OFF. When LOCKED Light is off, push and hold in LATCH RELEASE Button while sliding LATCH HANDLE to the left until it is in COOK position. Turn OVEN TEMP Knob to WARM, STEP 3: 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.
How The porcelain enamel finish is sturdy but breakable if misused. This finish is acid resistant. However, any acid foods spilled (such as fruit juices, tomato, or vinegar) should not be permitted to remain on the finish. -= x(’7J~ jA!c21== L)gyo J! OVEN VENT OUCT I / ,---------- \ , ., Your oven is vented through an opening located under the center of the control panel. During most operations it is normal to observe moisture and/or vapor emitting from opening. Clean this area frequently.
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 Eh3kirIgProperly: Chm’liC)peraticm own will Not work: BAKE controls not set properly. Oven shelf is not level. Rack is not on correct shelf position. The wrong cookware is being used. Too many utensils in the oven. Temperature setting is incorrect.
Your Range is cleaned two ways; manually and by using the automatic self-cleaning function. This chart describes parts of your range, cleaning materials to use on each part, and general directions for Gemmd Directions F%w’t I!3dte Wit am.fBroil Do not clean the bake unit or broil unit. Any soil will burn off when the unit is heated.
Brown streaks and specks Cleaning with a sponge or dishcloth that has been used for other kitchen cleaning tasks and may contain soilIaden detergent water. Use Cleaner-Conditioner only with clean, damp paper towel. Use a light application of Cleaner-Conditioner with clean, damp paper towel. Blackened Burned-on spots Spatters or spiliovers which contact hot cooking area. Whenever possible, wipe spatters and food spills as they occur.
w##- ‘Ea — — — areas, small pans on small areas), Utensils should rest level on the cooking area with or without food in them or covers on them, and entire bottom of pan should touch heated area evenly to eliminate “hot spots.” 4. Use small cooking areas for small utensils, large cooking areas for large utensils. The use of a utensil smaller than the size of the cooking area will expose a portion of the heated area to direct contact by the user. This condition could result in 1.
serious burns or clothing ignition accidents. 5. Use heat settings no higher than MED or follow manufacturer’s directions when using utensils made of the following materials: cast iron, glass ceramic (pyroceram), and stainless steel. Also, enamelware which under certain conditions could melt and fuse to the cooking panel when higher heats are used. Manufacturers of glass cooking utensils also recommend using heats no higher than MED. w m ‘~GHT DirectiIomf.3 and Setting to start cooking Food b’G-zR,.
q. Aluminum pans conduct heat quickly. For most conventional baking light shiny finishes give best results because they prevent overbrowning in the time it takes for heat to cook the center areas. Dull (satin-finish) bottom surfaces of pans are recommended for cake pans and pie plates to be sure those areas brown completely. Z!. Dark or non-shiny finishes, also glass and pyroceram, absorb heat which may result in dry, crisp crusts. Reduce oven heat 25° if lighter crusts are desired.
‘f. pOSitiOnoven shelf at B for small-size roasts (3 to 7 Ibs.) and at A for larger roasts. Z?.Place meat fat side up or poultry breast-side up on broiler pan or other shallow pan with trivet. Do not cover. Do not stuff poultry until just before roasting. Use meat probe, for most accurate doneness. Control signals when food has reached set temperature. (Do not place probe in stuff ing. ) 3. Remove fat and drippings as necessary. Baste as desired. Type oven Temp. 4. St.
$. Always use broiler pan and rack that comes with your oven. It is designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan. 2. Oven door should be ajar for most foods; there is a special position on door which holds door open correctly. 3. For steaks and chops, slash fat evenly around outside edges of meat. To slash, cut crosswise through outer fat surface just to the edge of the meat. Use tongs to turn meat over to prevent piercing meat and loosing juices.
find ALABAMA Birmingham -35210 2500 Crestwood Boulevard (205) 956-0333 (Decatur-Huntsville) Huntsville -35805 1209 Putnam Drive (205) 830-0150 Mobile -36606 110’7 Beltline Highway So. (205) 471-1451 ARIZONA Phoenix -85031 25 South 51st Avenuo P.O. BOX 14278 (602) 272-9345 Tucson -85705 2015 North Forbes Blvd. Suite 111 (602) 623-8415 ARKANSAS Little Rock -72209 8405 New Benton Hwy.
to do Your new range is a well designed and engineered product. Before it left the factory, it went through rigorous tests, just to make sure it was as defect-free as possible. And you have a warranty to protect you against any manufacturing defects during the early period of your range’s life. NOW you can have the same trouble-free and surprise-free service for as long as you Own your range. You can buy a Generai Electric Service Contract. For one low fee. . usually just pennies a day. . .
Xx] TAnl d!y %&’ Save proof of original purchase date such as your sales slip or cancel led check to establish warranty period. — —— I A-a &~~.- K3 :3$1 ,,~i FULL ONE=YEARWARRANTY For one year from date of original purchase, we will provide, free of charge, parts and service labor in your home to repair or replace any part of the range that fails because of a manufacturing defect. i“z~. 3X I %$!; ‘:$ ———. “9 ! ~~-j! :-— -3”, ‘qiJ ‘:* ! I.-3 >w;~, ::g!~ -:* : ‘- 3.
