Control Guide
Table Of Contents
- Feature Guide_W11297617
- Electronic Oven Controls_W11297617
- AquaLift Self-Cleaning Tech_GFSR_CG
- Surface Temperatures_GFSR_CG
- Surface Burners_W11297617
- Surface Grates_W11297617
- Griddle_W11297617
- Cookware_W11281987
- Home Canning_GFSR_CG
- Oven Use_Ranges/Ovens_CG
- Racks and Bakeware_W11297617
- Roll Out Rack_W11297617
- Sabbath Mode_W11297617
- Baking and Roasting_W11297617
- Broiling_W11297617
- Convection Cooking_W11297617
- Proofing Bread_W11297617
- Cook Time_W11297617
- Baking Drawer_EFSR/GFSR
- Guide des caractéristiques_W11297617
- Commandes électroniques du four_W11297617
- Technologie d’autonettoyage AquaLift_GFSR_CG
- Températures de surface_GFSR_CG
- Brûleurs de surface_W11297617
- Grilles de surface_W11297617
- Plaque à frire_W11297617
- Ustensiles de cuisson_W11281987
- Mise en conserve à la maison_GFSR_CG
- Oven Use_Ranges/Ovens_CG
- Grilles et ustensiles de cuisson_W11297617
- Grille coulissante_W11297617
- Mode Sabbath (Sabbat)_W11297617
- Cuisson et rôtissage au four_W11297617
- Cuisson au gril_W11297617
- Cuisson par convection_W11297617
- Levée du pain_W11297617
- Durée de cuisson_W11297617
- Tiroir de cuisson_EFSR/GFSR
- Guía de funciones_W11297617
- Controles electrónicos del horno_W11297617
- Tecnología de autolimpieza AquaLift_GFSR_CG
- Surface Temperatures_GFSR_CG
- Quemadores de superficie_W11297617
- Surface Grates_W11297617
- Plancha_W11297617
- Utensilios de cocina_W11281987
- Home Canning_GFSR_CG
- Oven Use_Ranges/Ovens_CG
- Parrillas y utensilios para hornear_W11297617
- Rejilla extraíble_W11297617
- Modo Sabbath (Sabbat)_W11297617
- Hornear y asar_W11297617
- Asar a la parrilla_W11297617
- Cocción por convección_W11297617
- Cómo leudar el pan_W11297617
- Tiempo de cocción_W11297617
- Cajón de calentamiento_EFSR/GFSR
8
Use the following chart as a guide for cookware material
characteristics.
Cookware Characteristics
Aluminum
� Heats quickly and evenly.
� Suitable for all types of cooking.
� Medium or heavy thickness is best for
most cooking tasks.
� May leave aluminum residues, which may
be diminished if cleaned immediately after
cooking.
Cast iron
� Heats slowly and evenly.
� Good for browning and frying.
� Maintains heat for slow cooking.
� Rough edges or burrs may scratch the
cooktop.
Ceramic or
Ceramic glass
� Follow manufacturer’s instructions.
� Heats slowly, but unevenly.
� Ideal results on low to medium heat
settings.
� May scratch the cooktop.
Copper
� Heats very quickly and evenly.
� May leave copper residues, which may be
diminished if cleaned immediately after
cooking.
� Can leave a permanent stain or bond to
the cooktop if overheated.
Earthenware
� Follow manufacturer’s instructions.
� Use on low heat settings.
� May scratch the cooktop.
Porcelain
enamel-on-
steel or cast
iron
� See stainless steel or cast iron.
� Porcelain enamel bakeware without the
metal base may bond to the cooktop if
overheated.
Stainless steel
� Heats quickly, but unevenly.
� A core or base of aluminum or copper on
stainless steel provides even heating.
Use flat-bottomed cookware for best cooking results and energy
efficiency. The cookware should be about the same size as the
cooking area outlined on the cooktop. Cookware should not
extend more than 1/2" (1.3 cm) outside the area.
Home Canning
When canning for long periods, alternate the use of surface
burners between batches. This allows time for the most recently
used areas to cool.
� Center the canner on the grate above the burner.
� Do not place canner on 2 surface burners at the same time.
� For more information, contact your local agricultural extension
office or refer to published home canning guides. Companies
that manufacture home canning products can also offer
assistance.
OVEN USE
Odors and smoke are normal when the oven is used the first few
times or when it is heavily soiled.
IMPORTANT: The health of some birds is extremely sensitive to
the fumes given off. Exposure to the fumes may result in death to
certain birds. Always move birds to another closed and well
ventilated room.
Positioning Racks and Bakeware
Use the following illustrations and chart as a guide.
The oven has seven positions for a flat rack, as shown in the
previous illustration and the following table.
Flat Rack Position Type of Food
7
Broiling/searing meats, hamburgers,
steaks
6 Broiled meats, poultry, fish
3 or 4 Most baked goods, casseroles, frozen
foods
2 Roasted meats
1 Large roasts or poultry
IMPORTANT: If your model has a Max Capacity Oven Rack, the
recessed ends must be placed in the rack position above the
desired position of the food. See the following illustration.
A. Ends of rack in position 3
B. Food in position 2