GE Range 164D2966P118 User Manual

Gas Slide-in Range  
Problem solver . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26  
[instruction s.... . . . . . . . . . . . . . . 2-6  
Thermostat  
Anti-Tip Device . . . . . . . . . . . . . . . . . . . ................ 2,4, 25  
Do Yourself . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ,,..14  
More questions  
GE Answer  
800.626.2000  
Operating Instructions, Tips  
Aluminum Foil . . . . . . . . . . . . . . . . . . . . . . . . . . 5, 14-17,23  
Clock and Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10  
Flooring and Leveling ..................6  
Flooring Under the Range . . . . . . . . . . . . . . . . . . 6  
Leveling the Range . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6  
Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
7
Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12–1 4  
Broiling, Broiling Guide . . . . . . . . . . . . . . . . . . . 17,  
Control Settings . . . . . . . . . . . 12, 16, 18  
Light; Bulb Replacement . . . . . . . . . . . . . . . . 11, 21  
Preheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12  
Roasting, Roasting Guide . . . . . . . . . . . . . . . 15, 16  
Surface Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..... 8,9  
Control Settings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ......8, 9  
Comparison . . . . . . . . . . . . . . 8  
Removal  
of  
Packaging  
Tape  
6
Removing Packaging Materials .................6  
Consumer Services ..................27  
Appliance Registration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2  
Important Phone Numbers . . . . . . . . . . . . . . . . . . . . . . . 27  
Model and Serial Number Location ..........2  
Warranty . . . . . . . . . . . . . . . . . . . . . . Back Cover  
Cookware Tips . . . . . . . . . . . . . . . . . . . . 9  
,
Care and Cleaning . . . . . . . . . . . . . . . . . . .  
Broiler Pan and Rack . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22  
Continuous-Clean Oven . . . . . . . . . . . . . . . . . . . 24  
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19  
Oven Bottom . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23  
Oven Door. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21  
Model:  
GE Appliances  
164D2966P118  
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SAFETY INSTRUCTIONS  
Read  
instructions before using this appliance.  
Be sure your range is correctly adjusted by a  
qualified service technician or for the  
that is to be used.  
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 cancer, birth defects or other  
reproductive harm, and requires businesses to  
warn customers of potential exposure to such  
substances.  
type of gas (natural or  
Your range can be converted for use with either  
type of gas. See the Installation Instructions.  
WARNING: Theseadjustments must be made  
by a qualified service technician in accordance  
with the manufacturer’s instructions and  
and requirements of the authority having  
jurisdiction. Failure follow these instructions  
could result in serious injury or property damage.  
The qualified agency performing this work  
assumes responsibility for the conversion.  
codes  
Gas appliances can cause minor exposure to  
four of these substances, namely benzene, carbon  
monoxide, formaldehyde and soot, caused  
primarily by the incomplete combustion of natural  
gas or  
fuels. Properly adjusted burners,  
After prolonged use of a range, high floor  
temperatures may result and many floor  
coverings will not withstand this kind of use.  
Never install the range over vinyl tile or linoleum  
that cannot withstand such type of use. Never  
install it directly over interior kitchen carpeting.  
indicated by a bluish rather than a yellow flame,  
will minimize incomplete combustion, Exposure to  
these substances can be minimized by venting with  
an open window or using a ventilation fan or hood.  
When You Get Your Range  
Have the installer show you the location of  
the range gas cut-off valve and how to shut  
if necessary.  
Using Your Range  
Do not leave children alone or unattended  
where a range is hot or in operation. They  
could be seriously burned.  
your range installed and properly  
grounded by a qualified installer, in accordance  
with the Installation Instructions. Any adjustment  
and service should be performed only by qualified  
gas range installers or service technicians.  
Do not allow anyone to  
stand or hang  
on the oven door, broiler drawer or  
They  
damage the range and even tip it over,  
causing severe personal injury.  
Do not attempt to repair or replace any  
part of your range unless it is specifically  
recommended in this guide, All other servicing  
should be referred to a qualified technician.  
CAUTION: ITEMS OF INTEREST TO  
CHILDREN SHOULD NOT BE STORED IN  
CABINETS ABOVE A RANGE OR ON THE  
BACKSPLASH OF A RANGE—CHILDREN  
CLIMBING ON THE RANGE TO REACH  
ITEMS COULD BE SERIOUSLY INJURED.  
Plug your range into a 120-volt grounded  
outlet only. Do not remove the round grounding  
prong from the plug. If in doubt about the  
grounding of the home electrical system, it is  
your personal responsibility and obligation to  
have an ungrounded outlet replaced with a  
properly grounded, three-prong outlet in  
For continuous clean models, do not use oven  
cleaners on any of the continuous cleaning  
surfaces. Continuous cleaning surfaces can be  
identified by their rough surface finish.  
accordance with the National Electrical Code.  
Do not use an extension cord with this appliance.  
Teach children not to play with the controls  
or any other part of the range.  
Be sure packaging materials are removed  
from the range before operating it to prevent  
fire or smoke damage should the packaging  
material ignite.  
Never leave the oven door open when you are  
not watching the range.  
Always keep combustible wall coverings,  
curtains or drapes a safe distance from your  
range.  
the range out of kitchen traffic path  
and out of drafty locations to prevent pilot  
outage and poor air circulation.  
3
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SAFETY INSTRUCTIONS  
(continued)  
Do not use water on grease fires.  
A
Never pick up a flaming pan.  
ranges can tip and injury could  
Turn the controls off. Smother a  
flaming pan on a surface burner by  
covering the pan completely with a well-fitting  
lid, cookie sheet or flat tray. Use a multi-purpose  
dry chemical or foam-type fire extinguisher.  
result. To prevent accidental tipping  
of the range, attach it to the wall or  
floor by installing the Anti-Tip device  
supplied. Make sure the chain fits  
securely into the slot in the bracket.  
Flaming grease outside a pan can be put out by  
covering it with baking soda or, if available, by  
you pull the range out from the  
for any reason, make sure the device is  
properly engaged when you push the range back  
against the wall. If it is not, there is a possible risk  
of the range tipping over and causing injury if you  
or a child stand, sit or lean on an open door.  
using a  
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,  
Please refer to the Anti-Tip device information in “  
this guide. Failure to take this precaution could  
result in tipping of the range and injury.  
When cooking pork, follow the directions  
exactly and always cook the meat to an internal  
Do not  
chain or bracket to damage the gas  
temperature of at least  
This assures that, in  
plumbing in any way.  
the remote possibility that trichina may be present  
in the meat, it will be killed and the meat will be  
safe to eat.  
Let the burner grates and other surfaces cool  
before touching them or leaving them where  
children can reach them.  
Never wear loose fitting or hanging garments  
while using the appliance. Be careful when  
reaching for items stored in cabinets over the  
Flammable material could be ignited if  
brought in contact with flame or hot oven surfaces  
and may cause severe burns.  
Surface  
Always use the  
position when igniting top  
burners and make sure the burners have ignited.  
. Never leave the surface burners unattended at  
high flame settings.  
greasy that may catch on fire.  
cause smoking and  
For your safety, never use your appliance for  
warming or heating the room.  
Adjust the top burner flame size so it does  
not extend beyond the edge of the cookware.  
Excessive flame is hazardous.  
keep dish towels, dish cloths, pot  
holders and other linens a safe distance  
from your range.  
Use only dry pot  
moist or  
Always keep wooden and plastic utensils  
and canned food a safe distance away from  
your range.  
holders on hot  
surfaces may result in burns from  
steam. Do not let pot holders come near open  
flames when lifting cookware. Do not use a towel  
Do not leave  
products, cooking utensils  
or other  
a hot burner.  
cloth. Such cloths can catch fire on  
or food in the oven when not in use.  
Do not store flammable materials in the oven,  
or broiler drawer or near the  
To minimize the possibility of burns, ignition  
of flammable and spillage, turn  
cookware handles toward the side or back of the  
range without extending over adjacent burners.  
Do not store or use combustible materials,  
gasoline or other flammable vapors and liquids  
in the vicinity of this or any other appliance.  
Always turn the surface burner controls off  
before removing cookware.  
Do not let cooking grease or other flammable  
materials accumulate in or near the range.  
Carefully watch foods being fried at a high  
flame setting.  
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Keep all plastics away from the top burners.  
block the vents (air openings) of the  
range. They provide the air inlet and outlet that  
are necessary for the range to operate properly  
with correct combustion. Air openings are  
.
.
.
. Do not leave plastic  
items  
the  
.
they may melt if left too  
close to the vent.  
located at the rear of the  
the oven door.  
and at the top  
Do not use a wok on the cooking surface if  
the wok has a round metal ring that is placed  
Do not leave any items on the  
The  
hot air from the vent may ignite flammable items  
and will increase pressure in closed containers,  
which may cause them to burst.  
over  
burner grate to support the wok. This  
ring acts as a heat trap, which may damage the  
burner grate burner head. it may cause  
the burner to work improperly. This may cause a  
carbon monoxide level above that allowed by  
current standards, resulting in a health hazard.  
To avoid the possibility of a burn, always be  
certain that the controls for all burners are at  
the off position and all grates are cool before  
attempting to remove them.  
Foods for frying should be as dry as possible.  
Frost on frozen foods or moisture on fresh foods  
can cause hot fat to bubble up and over the sides  
of the pan.  
When flaming foods are under the hood,  
turn the fan off. The fan, if operating, may  
spread the flames.  
If the range is located near a window,do not  
hang long curtains that could blow over the top  
Use the least possible amount of fat for effective  
shallow or deep-fat frying. Filling the pan too  
burners and create a  
hazard.  
full of fat can cause  
when food is added.  
If you smell gas, turn off the gas to the range and  
If a combination of oils or fats will be used  
frying, stir together before heating or as fats  
slowly.  
a qualified service technician.  
open flame to locate a leak.  
use an  
Always heat fat slowly, and watch as it heats.  
Baking, Broiling and Roasting  
Use a deep fat thermometer whenever  
possible to prevent overheating fat beyond the  
smoking point.  
Do not use the oven for a storage area.  
Items stored in the oven can ignite.  
Never try to move a pan of hot fat, especially a  
deep fat fryer. Wait until the fat is cool.  
Stand away from the range when opening the  
door of a hot oven. The hot air and steam that  
escapes can cause burns to hands, face and eyes.  
Never leave jars or cans of fat drippings on or  
near your range.  
Keep the oven free from grease buildup.  
Never  
the  
surface when it is hot.  
fumes and wet  
Place the oven shelf in the desired position  
while the oven is cool.  
Some cleaners produce  
cloths could cause steam burns if used on a hot  
surface.  
Pulling out the shelf to the shelf-stop is a  
convenience in lifting heavy foods. It is also  
a precaution against burns from touching hot  
surfaces of the door or oven walls.  
Use proper pan size—Avoid pans that are  
unstable or easily tipped. Select cookware having  
flat bottoms large enough to cover burner grates.  
Do not heat unopened food containers in the  
oven. Pressure could build up and the container  
could burst, causing an injury.  
To avoid  
make sure cookware is large  
enough to contain the food properly. This will both  
save cleaning time and prevent hazardous  
accumulations of food, since heavy spattering or  
left on range can ignite. Use pans with  
Do not use aluminum foil anywhere in the oven  
except as described in this guide. Misuse could  
result in a fire hazard or damage to the range.  
that can be easily grasped and remain cool.  
When using glass cookware, make sure it is  
designed for top-of-range cooking.  
(continued next  
5
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SAFETY INSTRUCTIONS  
(continued)  
When using cooking or roasting bags in the  
If you should have a grease fire in the broiler  
pan, turn off oven, and keep oven door closed  
contain fire until it burns out.  
oven, follow the manufacturer’s directions.  
Do not use your oven to dry newspapers.  
If overheated, they can catch fire.  
Cleaning Your Range  
Use only glass cookware that is recommended  
for use in gas ovens.  
Always remove the broiler pan from the oven  
as soon as you finish broiling. Grease left in the  
pan can catch fire if oven is used without  
removing the grease from the broiler pan.  
. Clean  
Guide.  
parts  
in this Use and Care  
Keep range clean and free of accumulations of  
grease or which may ignite.  
Make sure the broiler pan and rack are in place  
correctly to reduce the possibility of a grease fire.  
SAVE THESE  
INSTRUCTIONS  
When broiling, if meat is too close to the  
flames, the fat may ignite,Trim excess fat to  
prevent excessive flare-ups.  
LEVELING  
Flooring Under the Range  
Your range, like so many other household items, is  
heavy and can settle into soft floor coverings such  
as cushioned vinyl or carpeting. When moving the  
the floor covering ends at the front of the  
range, the  
built up with plywood to the same  
the floor covering. This allow the range to be  
moved cleaning or servicing.  
that the  
will rest on should be  
or higher than  
on this type  
a l/4-inch-thick sheet  
follows:  
flooring, it should be installed on  
plywood (or similar material)  
Leveling the Range  
If using a spirit level, take two readings, with  
level  
Use a 1  
open-end or adjustable wrench to equally  
diagonally first in one direction then the  
back out the four legs. The flanges (rims) below the  
sides of the  
must be raised above the top of  
other.  
Adjust the four legs carefully. Level the range front to  
the countertop. Carefully slide the range into its  
installation space. Observe that it is clearing the  
countertop. Then place a spirit level or a glass  
measuring cup partially filled with water on one of the  
oven shelves to check for levelness.  
back and side to side. The range  
must rest on the  
The range must not hang from the countertop.  
Removing Packaging Materials  
How to Remove Packaging Tape  
To assure no damage is done to the finish of the  
product, the safest way to remove packaging tape  
adhesive. on new appliances is an application of a  
Check your range to insure all packaging materials  
and protective tape covering are removed from areas  
such as the door trim,  
frame, under burner  
caps, end caps, etc. before using.  
household liquid  
detergent, mineral oil  
or cooking oil. Apply with a soft cloth and allow to  
soak. Wipe dry and then apply an appliance polish to  
thoroughly clean and protect the surface.  
NOTE: The plastic tape must be removed from  
the chrome trim on range parts. It cannot be removed  
if it is baked on.  
6
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FEATURES OF YOUR RANGE  
II  
Explained  
on page  
Explained  
on page  
Feature Index  
Broiler Drawer  
Feature Index  
11 Drip Pans  
1
17.  
12 Clock and Timer  
10  
11  
2 Model and Serial Numbers  
Removable Oven Bottom  
2
Oven Light Switch Lets you turn  
interior oven light on and off.  
23,24  
14 Oven Temperature Control  
15 Oven Interior Light  
4 Oven Shelves with Stop-Locks  
5, 11, 12,  
11,22  
5
Continuous-Cleaning Oven Interior  
Surface Burner Controls  
Surface Burners and Grates  
Oven Vent  
24  
16 Oven Shelf Supports  
Shelf positions for cooking are  
suggested in the Baking and  
Roasting sections.  
11, 12, 15  
7
8
9
8,20,21  
5, 11,22  
19  
17 Lift-Off Oven Door  
21  
Easily removed for oven cleaning.  
Lift-Up  
Locks in up position  
18 Broiler Pan and Rack  
5, 15, 17,  
18,22  
to simplify cleaning underneath.  
Anti-Tip Device  
2,4, 25  
7
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HOW DOES THIS  
COMPARE  
WITH YOUR OLD ONE?  
Your new  
has gas burners. If you are used  
The best types of cookware to use,  
heat-up  
to cooking with induction or other electric surface  
units, you will notice some differences when you use  
gas burners.  
cool-down times, depend upon the type of burner or  
surface unit you have.  
The following chart will help you to understand the  
differences between gas burner  
and any  
other type of you may have used in the past.  
Description  
How It Works  
Flames heat the pans directly. Pan flatness is not critical to cooking results, but  
pans should be balanced. Gas burners heat the right change  
heat settings right away. When you turn the control off, cooking stops right away.  
Gas Burners  
Regular or  
gas burners use  
either  
natural  
gas  
Radiant  
(Glass Ceramic)  
Electric coils  
under a  
ceramic  
Heat travels to the  
the bottom for good cooking results. The  
continue cooking after it is turned off. Remove the pan from the surface unit if  
you want cooking to stop.  
surface and then to the cookware, so pans must  
stays hot enough to  
on  
o
Induction  
= ..=.,  
High frequency  
induction coils  
under a glass  
surface.  
Pans must be made of ferrous metals (metal that attracts a magnet). Heat is  
produced by a  
and changes heat settings right away, like a gas  
off, the glass is hot from the heat of the pan, but cooking stops right away.  
circuit between the coil and the pan. Heats up right away  
==-=  
After turning the control  
-+-/,,,,,,,,,\\\  
Electric Coil  
Flattened metal  
tubing containing  
electric resistance  
wire suspended  
over a drip pan.  
Heats by direct contact with the pan and by heating the air under the pan. For best  
cooking results, use good quality pans. Electric coils are more forgiving of  
warped pans than radiant or solid disks. Heats up quickly but does not  
heat settings as quickly gas or induction. Electric coils stay  
continue cooking for a short time after they are turned off.  
enough to  
Solid Disk  
Solid cast iron  
disk sealed to the  
surface.  
Heats by direct contact with the pan, so pans must be  
cooking results. Heats up and cools down more slowly than electric  
disk stays hot enough continue cooking after it is turned off. Remove the pan  
from the solid disk if you want the cooking to stop.  
on the bottom for good  
The  
Electric Ignition  
Surface burners in use when an electrical power  
failure occurs will continue to operate normally.  
Your surface burners are lit by electric ignition,  
eliminating the need for standing pilot  
constantly burning flames.  
with  
In case of a power failure, you can light the surface  
burners on your range with a match. Hold a lit match  
to the burner, then push in and turn the control knob  
to the  
position. Use extreme caution when  
lighting burners in this manner.  
Surface Burner Controls  
The two knobs on the left control the left front and  
left rear burners. The two knobs on the right control  
the right front and right rear burners.  
The knobs that turn the surface burners on and off  
are located on the lower control panel in front of  
the burners.  
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Light a Surface Burner  
Push the control knob in and turn  
it counterclockwise to  
You will hear a little “clicking”  
After the burner ignites, turn the knob to adjust  
the flame size.  
noise—the sound  
the electric  
spark igniting the burner.  
After Lighting a Burner  
Check to be sure  
you want to use.  
burner you turned on is the one  
Be sure the burners and grates are cool before you  
place your hand, a pot holder, cleaning cloths or other  
materials on them.  
not operate a burner for an extended period of  
time without cookware on the grate. The finish on the  
grate may chip without cookware to absorb the heat.  
How to Select Flame Size  
Watch the flame, not the knob, as you reduce heat.  
size on gas burner should match the  
are using. FOR SAFE HANDLING OF  
COOKWARE, NEVER LET THE FLAME EXTEND  
UP THE SIDES OF THE COOKWARE. Any flame  
than the bottom of the cookware is wasted and  
only serves to heat the handle.  
Top-of-Range Cookware  
Aluminum:  
cookware is  
Heatproof Glass Ceramic: Can be used for either  
surface or oven cooking. It conducts heat very slowly  
and cools very slowly. Check cookware manufacturer’s  
directions to be sure it can be used on gas ranges.  
recommended because it heats quickly and evenly.  
Most foods brown evenly in an aluminum skillet.  
Use saucepans with tight-fitting lids for cooking with  
minimum amounts  
water.  
Stainless Steel: This metal alone has poor  
heating properties, and is usually combined with  
copper, aluminum or other metals for improved heat  
distribution. Combination metal skillets usually work  
satisfactorily if they are used with medium heat as the  
manufacturer recommends.  
Cast Iron: If heated slowly, most skillets will give  
satisfactory results.  
Enamelware: Under some conditions, the enamel  
of some cookware may melt. Follow cookware  
manufacturer’s recommendations for cooking methods.  
Glass: There are two types of  
cookware—those  
for oven use only and those for top-of-range cooking  
(saucepans, coffee and teapots). Glass conducts heat  
very slowly.  
9
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CLOCK AND TIMER  
To Set the Clock  
Push in  
knob  
turn the  
hands the right  
to the correct time. Then let the knob out  
turning to OFF.  
continue  
F
,
4
9
20  
30  
\
/
6
\
Timer  
set the Timer, turn the knob the left, without  
pushing in, until the pointer reaches the number  
minutes or hours you want to time.  
The Timer has been combined with the range clock.  
Use it to time all your precise cooking operations.  
recognize the Timer as the pointer which is  
different in color than the  
hands.  
At the end of the set time, a buzzer sounds to tell  
you time is up. Turn the knob. without pushing in,  
Minutes are marked up to  
minutes) and hours are marked up to 4 on the center  
ring of the clock.  
(can be set for up to 45  
until the pointer reaches OFF  
the buzzer stops.  
USING YOUR OVEN  
Before Using Your Oven  
3. Read over the information and tips that follow.  
4. Keep this guide handy so you can refer to it  
1. Look at the controls. Be sure you understand  
how to set them properly.  
especially  
new  
the first weeks of using your  
2. Check the oven interior. Look at the shelves.  
Take a practice run at removing and replacing  
them properly to give sure, sturdy support.  
Power Outage  
Electric Ignition  
CAUTION: DO NOT MAKE ANY ATTEMPT TO  
OPERATE THE ELECTRIC IGNITION OVEN  
AN ELECTRICAL POWER OUTAGE.  
Neither the oven nor the broiler can be lit during an  
electrical power outage.  
The oven burner  
are lit by electric ignition.  
broil burner on your range  
To light the burner, turn the OVEN  
knob to the  
desired temperature. The burner should light within  
60 seconds. You will hear a little  
noise—the  
If the oven is in use when a power  
oven burner shuts off and cannot be  
is restored.  
occurs, the  
until power  
sound of the electric spark igniting the burner.  
Oven Moisture  
As your oven heats up, the temperature change of the air in the oven may  
cause water droplets to form on the door glass. These droplets are harmless  
and will evaporate as the oven continues to heat up.  
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Shelves  
The shelves are designed with stop-locks so when  
placed correctly on the shelf supports, they will  
stop before coming completely out of the oven and  
will not tilt when you are removing food from them  
or placing food on them.  
Bump  
When placing cookware on a shelf, pull the shelf out  
the bump on the shelf support. Place the cookware  
\
,
on the shelf, then s]  
the shelf back into the oven.  
This will eliminate reaching into the hot oven.  
To remove a shelf from the oven, pull it toward you,  
the front end upward and pull the  
out.  
To replace, place the shelf on the  
stop-locks (the curved extension of the  
support with  
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  
the shelf support. Then lower  
the front of the shelf and push it all the way back.  
Shelf Positions  
The oven has four shelf supports identified in this  
illustration as A (bottom), B, C and D (top).  
elf positions for cooking are suggested in the  
and Roasting sections.  
Oven Vent  
Do not leave plastic items on the  
may if too close to the vent.  
Your oven is vented through duct openings at the  
center rear of the range. Do not block these ducts  
when cooking in the oven— it is important that the  
of hot air from the oven and fresh air to the oven  
burner be uninterrupted. Avoid touching the vent  
Do not leave any items on the  
The hot  
air from the vent may ignite flammable items and  
will increase pressure in closed containers, which  
may cause them to burst.  
openings  
nearby surfaces during oven or broiler  
operation-they may become hot.  
Metal items will become very hot if they are left  
Vent openings and nearby surfaces may become  
hot. Do not touch them.  
the  
and could cause burns.  
Handles of pots and pans on the  
may  
become hot if left too close to the vent.  
Light  
Use the switch on the control panel to turn the  
on and off.  
11  
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BAKING  
Your oven temperature is controlled very accurately  
using an oven control system. It is recommended that  
you think an adjustment is necessary, see the Adjust  
the Oven Thermostat section. It lists easy  
you operate the range for a number  
weeks to  
H)  
instructions on how to adjust the thermostat.  
become familiar with you new oven’s performance.  
NOTE: When the oven is hot, the top and outside  
surfaces  
the range  
hot too.  
How to Set Your Range for Baking  
To avoid possible burns, place the shelves in the  
correct position before you turn the oven on.  
2. Check food  
doneness at minimum time on  
recipe. Cook longer if necessary.  
1. Close the oven door, turn the OVEN  
knob to  
3. Turn the OVEN  
remove the  
knob to OFF and then  
from the oven.  
the desired temperature and preheat the oven for at  
least  
minutes if preheating is necessary.  
Oven Shelves  
Arrange the oven  
shelf or shelves in  
Type of Food  
Shelf Position  
the desired locations  
while the oven is  
cool. The correct  
shelf position  
depends on the kind  
of food and the  
A
Angel food cake  
B or C  
B or C  
B or C  
B or C  
A or B  
Biscuits or muffins  
Cookies or cupcakes  
Brownies  
browning desired.  
Layer cakes  
As a general  
place most foods in  
or pound cakes  
Pies or pie shells  
Frozen pies  
middle of the oven, on either shelf position  
B or C. See the chart for suggested shelf positions.  
I
A (on cookie sheet)  
B or C  
Casseroles  
A
Roasting  
Baking Pans  
Preheating  
Use the proper baking pan. The type of finish on the  
pan determines the amount of browning that will occur.  
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.  
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.  
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  
selecting a higher temperature does not shorten  
preheat time.  
Glass baking dishes absorb heat. When baking in  
glass baking dishes, the temperature may need to  
be reduced by  
If you are using dark non-stick pans, you may find  
that you need to reduce the oven temperature  
to prevent  
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Placement  
Pans should not touch each other or the walls of the  
oven. Allow to 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.  
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.  
Baking Guides  
When using prepared baking mixes, follow the package recipe  
or instructions for the best baking results.  
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  
or the door of the oven. Never entirely cover a  
shelf with a large cookie sheet.  
For best results, use only one cookie sheet in the oven  
a time.  
Cakes  
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  
recommended.  
Pies  
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.  
13  
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BAKING  
(continued)  
Aluminum Foil  
Never entirely cover a shelf with aluminum foil.  
This will disturb the heat circulation and result  
in poor baking.  
to catch  
several inches  
A
smaller sheet  
by placing it on a lower  
the food.  
foil  
be used  
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  
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  
“bake  
minutes.”  
times longer. Your  
affected.  
results may also be  
ADJUST THE OVEN  
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.  
2. Loosen both screws on back of  
3. Hold the knob as shown in the illustration of the back  
of the OVEN knob and turn so the bottom  
knob.  
screw moves in the desired direction. You will hear  
and feel notches as you turn the knob. Each notch  
changes the temperature about 10° Fahrenheit.  
If you think your new oven is too hot or too cold,  
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.  
The bottom screw  
moves toward HOTTER  
to increase the temperature.  
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  
degrees.  
TO Adjust the Thermostat:  
1. Pull the OVEN  
HOTTER or COOLER  
knob off the shaft,  
look at the back of the  
knob and note the  
current setting before  
making any  
The bottom screw  
. . .  
moves  
COOLER  
to decrease the temperature.  
,
4. Tighten the screws.  
5. Return the knob to the range.  
oven performance before making any  
additional adjustments.  
adjustment. The knob  
is factory set with the  
top screw directly under  
the pointer.  
Back of the OVEN  
knob  
14  
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ROASTING  
is cooking by dry heat. Tender meat or  
be roasted uncovered in your oven,  
Roasting temperatures, which should be low and  
steady, keep spattering to minimum.  
Most meats continue to cook slightly while  
standing after being removed from the oven. The  
standing time recommended for roasts is 10 to 20  
minutes to allow the roast to firm up, making it easier  
carve. The internal temperature will rise about 5° to  
to compensate for the temperature rise, if  
Roasting is  
Therefore, the oven controls  
procedure used  
meats.  
set to Baking. (You  
desired, remove the roast from the oven sooner at 5°  
slight  
sound, indicating the oven  
to  
less than the temperature on the guide.  
is working properly.)  
Remember that food will continue to cook in the hot  
oven and therefore should be removed when the  
desired internal temperature has been reached.  
1. Position the oven shelf the second from the  
bottom position  
3. Turn the OVEN  
knob to the desired  
a small size roast (3 to 5  
temperature. See the Roasting Guide for  
temperatures and approximate cooking times.  
and at the bottom position (A) for larger roasts.  
2. Check the weight of the meat. Place meat fat-side-  
up or poultry breast-side-up on roasting rack in a  
4. When roasting is complete, turn the OVEN  
knob to OFF and then remove the food  
from the oven.  
shallow pan. The melting  
baste the meat.  
as  
a pan as close to the size of the  
possible. (The broiler pan with rack is a good pan  
for this. )  
of Aluminum Foil  
.
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.  
15  
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ROASTING  
(continued)  
Questions and Answers  
Q. Is it necessary to check for doneness with a  
Q. Do I need to preheat my oven each time  
I cook a roast or poultry?  
meat thermometer?  
A. Checking the finished internal temperature the  
completion of cooking time is recommended.  
A. It is not necessary to preheat your oven.  
Q. When buying a roast, are there any special tips  
Temperatures are shown in the Roasting Guide  
that would help me cook it more evenly?  
section. For roasts over  
check with  
A. Yes. Buy a roast as even in thickness as possible,  
or buy rolled roasts.  
thermometer at half-hour intervals after half  
the cooking time has passed.  
Q. Can I seal the sides of my foil  
roasting a turkey?  
when  
Q. Why is my roast crumbling when I try to  
carve it?  
A. Sealing the foil will steam the meat. Leaving it  
unsealed allows the air to circulate and brown  
the meat.  
A. Roasts are easier to slice if allowed to cool to  
20 minutes after removing them from the oven.  
Be sure to cut across the grain of the meat.  
ROASTING  
Frozen Roasts  
Frozen roasts of beef, pork, lamb, etc., can be started  
without thawing, but allow 10 to 25 minutes per  
pound additional time (1 O minutes per pound for  
roasts under 5 pounds, more time for larger roasts).  
Make sure poultry is thawed before roasting.  
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  
Temperature  
Approximate Roasting Time  
in Minutes per Pound  
Internal  
Temperature  
Doneness  
Meat  
to 5  
24-33  
35–39  
40-45  
6 to  
Tender cuts; rib, high quality  
325°  
Rare:  
1400–1  
18–22  
22-29  
30-35  
20-23  
24-28  
sirloin tip, rump or  
round*  
Medium:  
Well Done:  
Rare:  
150 ”–1600  
170”–1 85°  
I 40°–1500t  
1500-1600  
1700-1 85°  
Lamb or bone-in  
Medium:  
Well Done:  
Done:  
Well Done:  
To Warm:  
25–30  
30-35  
Veal shoulder, leg or loin*  
Pork loin, rib or shoulder*  
Ham, precooked  
325°  
325°  
325°  
3040  
3040  
I
70°–1800  
700-1  
20°  
35-45  
17-20 minutes per pound  
I
weight)  
Poultry  
Chicken or Duck  
Chicken pieces  
3 to 5  
3540  
3540  
10 to 15  
18-25  
Over 5  
30-35  
325°  
350°  
Well Done:  
Done:  
850–1 900  
I 850–1 90°  
In thigh:  
900  
Over 15  
15–20  
325°  
Well Done:  
*For boneless rolled roasts over 6  
thick, add 5 to 10 minutes per pound to times given above.  
S. Department Agriculture says “Rare beef is popular, but you should know that cooking it to only  
means some  
food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen  
USDA Rev. June 1985.)  
16  
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is cooking  
by direct heat from above  
Both the oven and broiler compartment doors  
should be closed during broiling.  
Your range has a convenient compartment  
below the oven  
broiler  
from the foods and be kept away from  
the high heat of the gas flame.  
broiling. It also has specially  
rack that allows dripping  
Turn most foods  
tongs once during cooking;  
(the exception is thin fillets of fish; oil one side, place  
that side down on the broiler rack and cook without  
turning until done). Time the foods for about one-half  
the total cooking time, turn the food, then continue to  
cook to the preferred doneness.  
to drain  
Distance from the heat source may be changed  
positioning the broiler pan and rack on one of three  
positions in the broiler compartment—A (bottom  
of broiler compartment), B (middle) and C (top).  
1. If the meat has fat or gristle around the  
cut  
Placing the food closer to the flame increases the  
exterior browning of the food, but also increases  
the spattering and the possibility of the fats and  
meat juices igniting.  
vertical slashes through it about 2 inches apart. If  
desired, the fat may be trimmed, leaving a layer  
about l/8-inch thick.  
2. Remove the broiler pan and rack from the broiler  
4. Close the broiler door and turn the OVEN  
knob to BROIL.  
compartment and  
the food on the rack.  
3. Pull out the broiler drawer and position the  
broiler pan on the preferred rack position in  
the compartment placing the sump area of the  
broiler pan to the front of the drawer.  
5. Turn the OVEN  
knob to OFF. Remove  
the broiler pan from the compartment and serve  
the food immediately. Leave the pan outside the  
compartment to cool.  
of Aluminum Foil  
can use aluminum foil to line your broiler pan  
and broiler rack. However, you must mold the foil  
tightly the rack and cut slits in it just like the rack.  
Without the slits, the foil will prevent fat and meat  
juices from draining into the broiler pan. The juices  
Always place sump to  
the front of the drawer.  
could become hot enough to catch on  
If you do  
not cut the slits, you are frying, not broiling.  
Broiling Tips  
Use tongs to turn the meat over—pierced meat  
loses juices.  
Steaks and chops should be at least l-inch thick  
for best broiling results. Pan broil thinner ones.  
Questions and Answers  
Q. When broiling, is it necessary to always use a  
rack in the pan?  
Q.  
are meats not turning out as brown as  
they should?  
A. Check 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.  
A. Yes. Using the rack 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  
rack and stay cooler, thus preventing excessive  
spatter and smoking.  
Q. Should I salt the meat before broiling?  
next  
No. Salt draws out the juices and  
them  
to evaporate. Always salt after cooking. Piercing  
the meat with a fork also allows juices to escape.  
Turn the meat with tongs instead of a fork.  
17  
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Always use the broiler pan and rack that comes with  
your oven. It is designed to minimize smoking and  
spattering by trapping the juices in the shielded  
lower part of the pan.  
When arranging the food on the pan, do not let  
edges hang over the sides because dripping  
soil the oven.  
will  
Broiler does not need to be preheated. However,  
for very thin foods, or to increase browning, preheat  
desired.  
For steaks and chops, slash  
evenly around the  
outside edges of the meat. To slash, cut crosswise  
through outer fat surface just to the edge of the meat.  
Use tongs to turn the meat over to prevent piercing  
the meat and losing juices.  
Frozen steaks can be conventionally broiled by  
positioning the oven shelf at next lowest shelf  
position and increasing cooking time given in this  
guide times per side.  
If desired, marinate meats or chicken before  
broiling. Or brush with barbecue sauce last  
5 to 10 minutes only.  
Quantity  
Thickness  
Broil  
First Side  
rime, Minutes  
Second Side  
Minute:  
Comments  
Bacon  
B
Arrange in single layer.  
8 thin slices)  
Beef  
Well Done  
l-lb. (4 patties)  
1/2 to 3/4-inch thick  
Space evenly. Up to 8 patties take  
about same time.  
B
8-9  
6-7  
Beef Steaks  
Rare  
Medium  
Well Done  
l-inch thick  
( 1-1X  
B
B
B
9
12  
7
5-6  
8-9  
Steaks less than l-inch cook through  
before browning.  
Pan frying is recommended.  
Rare  
Medium  
Well Done  
1
thick  
B,  
B
B
6-7  
12-14  
16-18  
Slash fat.  
15  
25  
Chicken  
1
whole  
A
30-35  
25-30  
Reduce  
about 5 to minutes  
(2 to  
split lengthwise  
per side for cut-up chicken. Brush each  
side with melted butter. Broil with  
side-down first.  
Bakery Products  
Bread (Toast) or  
Toaster Pastries  
Muffins  
slices  
pkg. (2)  
2-split  
2-3  
3-5  
c
1/2–1  
Space evenly. Place English muffins  
cut-side-up and brush with butter,  
if desired.  
c
Lobster Tails  
B
Cut through back of shell, spread  
open. Brush with melted butter  
Do not  
turn  
(6 to  
each)  
before  
and after half  
time.  
Fish  
I -lb. fillets 1/4 to  
l/2-inch thick  
B, C  
B
5
5
and turn very carefully. Brush  
with lemon butter before and during  
cooking, desired. Preheat broiler to  
increase  
Increase times 5 to minutes per side  
8
for 1  
thick or home cured.  
4–5  
9-12  
B
B
Slash fat.  
13  
Lamb Chops  
Medium  
B
B
B
B
4-7  
4–6  
Slash fat.  
2 (l-inch)  
8
10  
10  
17  
about 10–1 2 oz.  
2 (1 k-inch),  
about lb.  
Done  
Medium  
Well Done  
1-2  
If desired, split sausages in half  
lengthwise; ‘cut into 5-to 6-inch pieces.  
-lb. pkg. (  
B, C  
6
Wieners,  
similar precooked  
sausages, bratwurst  
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CLEANING  
and cleaning  
satisfactory service.  
important so your range will give you efficient  
these directions carefully in caring for it to  
help  
safe and proper maintenance.  
SURE ELECTRICAL POWER IS OFF BEFORE CLEANING  
ANY PART OF THE RANGE.  
Control Panel and Knobs  
Before removing the knobs  
that the knobs on the left side and  
cleaning, please note  
knobs on  
u p a n y  
cloth.  
o r s p a t t e r s - — _ _ _  
with a  
heavier soil with warm, soapy  
water.  
right side are in the proper OFF position. When  
replacing the knobs, check the OFF position to insure  
proper alignment.  
the control  
with  
To remove the knob, pull it straight off the stem.  
When removing a knob, it may be helpful to slip a  
thin cloth (such as a handkerchief> or a piece of string  
under and around the knob edge and pull up.  
liquid dish detergent and a soft  
cloth. Rub the control panel lightly.  
CAUTION: Do not use abrasives  
any kind on the control panel.  
Wash the knobs in soap and water but do not soak.  
Dry and return the control knobs to the range.  
The control knobs may be removed for  
easier cleaning.  
Brushed Chrome  
the brushed chrome top with warm, soapy water  
brand cleanser and immediately dry it  
with a clean,  
cloth. Take care to dry the surface  
“grain. ” To help prevent finger marks  
.-a.. .  
.
cleaning, spread a thin film of baby oil on the  
surface. Wipe away excess oil with clean, soft cloth.  
Lift-Up  
Clean the  
under the  
catch fire.  
often. Built-up soil,  
may be  
especially grease,  
To make cleaning easier, the entire  
lifted up and supported in the up position.  
Be sure all burners are turned off before raising  
the  
grasp the  
Then remove the grates and drips pans,  
front burners wells and lift up. Dual  
support rods will hold the  
underneath it.  
up while you clean  
After cleaning under the  
water and clean cloth, lower the  
not to pinch your fingers.  
with hot, soapy  
Be careful  
(continued  
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AND CLEANING  
Oven Shelves  
Clean the shelves with a mild abrasive cleanser or  
steel wool. After cleaning, rinse the shelves with  
clean water and dry with a clean cloth.  
Range Top Burners  
The  
times  
flame.  
in the burners must be kept clean at all  
proper ignition and an even, unhampered  
You should clean the burners routinely, especially  
after bad which could clog these holes.  
Burners lift out for cleaning if the shipping screws  
were removed at installation.  
s
Valve  
Orifice  
NOTE: A screw holds each burner in place to keep  
them from wobbling around during shipment.  
Remove and discard the shipping screws. Be careful  
not to remove the screws from the igniter bracket.  
To remove the burners:  
Ports  
Lighter  
1. Grasp the burner head and tilt it to  
right to  
release the two tabs from slots in the burner support.  
2. Lift the end of the burner assembly, then pull away  
from the front of the range to free the air shutter  
from the gas  
orifice.  
To remove burned-on food, soak the burners in a  
solution of mild liquid detergent and water. Soak the  
support  
burners  
off completely, scrub them with soap and water and a  
brush or plastic pad. not use steel wool or abrasive  
to minutes. If the food doesn’t rinse  
cleansers because they will clog the burner openings  
and scratch the burners. If the holes become clogged,  
clean them with small sewing needle or small  
safety pin.  
Air  
To replace the burners:  
1.  
the air shutter over the gas valve orifice.  
Do not attempt to clean burners in an automatic  
dishwasher. Loosened food soil can clog burner  
holes, and the strong action of the dishwasher  
detergent can damage the burner heads.  
2. Lower the burner assembly and hook the tabs in the  
slots in the burner support.  
3. Be sure both tabs are in their slots, that the burner  
Before putting the burners back, shake out excess  
water and dry them thoroughly by setting them in a  
sits  
and straight, and that the flash tube forms  
a straight line from the igniter to the burner.  
warm oven for  
minutes.  
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Drip Pans  
Grates  
Porcelain  
burner  
Remove the grates. Then lift out the chrome-plated  
drip pans. Wash them in hot, soapy water. Rinse them  
with clean, hot water and polish them dry with a  
cloth. Never use abrasive cleansers or steel  
should be washed  
regularly and,  
after  
course,  
Wash them  
in hot, soapy water and rinse with clean water. Dry  
the grates with a cloth—don’t put them back on the  
ran&e wet. When replacing the grates, be sure they’re  
positioned securely over the burners.  
wool—they’ll scratch the surface. Instead, soak the  
drip pans for about 20 minutes in slightly diluted  
liquid cleanser or mild solution of ammonia and water  
( 1/2 cup of ammonia to one gallon of water).  
To  
container or plastic bag. Add 1/4 cup ammonia and let  
them soak minutes. Wash, rinse well and dry.  
Of burned-on food,  
the grates in a covered  
After soaking, wash them in hot, soapy water. Rinse  
with clean water and polish with a clean, soft cloth.  
The drip pans may also be cleaned in the dishwasher.  
Although they’re durable, the grates will gradually  
lose their shine, regardless of the best care you can  
give them, This is due to their continual exposure to  
high temperatures.  
Do not operate a burner  
time without cookware on  
grate may chip without cookware to absorb the heat.  
an extended period of  
grate. The finish on the  
Lift-Off Oven Door  
TO CLEAN THE DOOR:  
The oven door is removable, but  
heavy. You may need help  
and replacing the door.  
Inside of door:  
Soap and water will normally do the job. Heavy  
spattering or may require cleaning with a  
not lift the door by the handle  
This  
cause the glass to break  
mild abrasive cleaner. Soapy, wet metal pads may also  
be used. Do not allow food spills with a high sugar or  
acid content (such as milk, tomatoes, sauerkraut, fruit  
juices or pie filling) to remain on the surface. They  
may cause a dull spot even after cleaning.  
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.  
If necessary, you may use an oven cleaner.  
Follow the package directions. Do not use oven  
cleaners, cleansing powders or harsh abrasives on  
the outside of the door.  
NOTE:  
Outside of  
Be careful not to place hands between the hinge  
and the oven door frame as the hinge  
back and pinch fingers.  
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.  
snap  
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.  
Spillage of marinades, fruit juices, tomato sauces  
and basting materials containing acids may cause  
discoloration and should be wiped up immediately.  
When the surface is cool, clean and rinse.  
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 at the same time.  
If the hinges snap back against the oven frame, pull  
them back out.  
next  
21  
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AND CLEANING  
(continued)  
Oven Light Bulb  
The light bulb is located in the upper right corner of the  
oven. Before replacing the bulb, disconnect electrical  
power to range at the main fuse or circuit breaker panel  
or unplug the range from the electrical outlet. Let the  
bulb cool completely before removing it. Do not touch  
a hot bulb with a damp cloth as the bulb  
break.  
Broiler Pan and Rack  
Both the broiler pan and  
commercial oven cleaner.  
be cleaned with a  
also be cleaned in  
rack anywhere  
After broiling, remove the broiler pan from the  
broiler drawer. Remove the rack from the pan.  
Carefully pour out grease from the pan into a proper  
container. Wash and rinse the broiler pan and rack  
hot water with a soap-filled or plastic scouring pad.  
Both the  
pan and rack  
the dishwasher.  
Do not store a soiled broiler pan  
in the range.  
If food has burned on, sprinkle the rack with  
detergent while hot  
cover with wet paper towels  
or a dishcloth. Soaking the pan will remove burned  
on foods.  
Broiler Drawer  
To remove:  
Broiler compartment  
1. When the broiler is  
remove the rack and pan.  
2. Pull the broiler drawer out until it stops, then push  
it back in about one inch.  
II  
3. Grasp the handle, lift and pull the broiler drawer  
out (lift the rollers located under the drawer over  
the roller guides in the range).  
To replace:  
1. Put the rollers under the broiler drawer behind the  
roller guide stops in the range.  
2.  
the broiler drawer in the raised position as  
you slide it partway into the range. Then lower the  
drawer and push it completely closed.  
Oven Vent  
The oven is vented through an opening at the rear of the  
Never  
cover the opening with aluminum foil or any other material. This would  
the oven vent from working properly.  
Clean the oven vent grille with Bon  
22  
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movable Oven Bottom  
The oven bottom  
cleaning easier.  
be removed make  
remove:  
Finger  
slot  
1. Grasp  
oven bottom at  
slots on  
side.  
2.  
the oven bottom  
in the  
to raise  
tabs  
Push the oven bottom back  
/4” release the  
from  
frame, then pull out.  
To replace the oven bottom:  
Slide the oven bottom into the oven so rear tabs  
into slots in the rear wall of the oven.  
2. Grasp the oven bottom at  
slots  
push it  
under the  
then down hook the  
front  
3. Fit the front tabs into  
in  
If a  
does occur on the oven bottom,  
The oven bottom has a porcelain enamel finish.  
allow the oven to  
first. Remove the oven bottom  
To make cleaning easier, protect the oven bottom  
easier cleanup and to prevent damage to the  
continuous cleaning oven coating.  
excessive  
This is particularly  
important when baking fruit pie or other  
with  
tic id content. Hot fruit fillings or foods that are  
in content such as milk, tomato or sauerkraut  
sauces with vinegar or lemon juice, may cause  
pitting and damage to the porcelain enamel surface,  
Frequent  
with mild soap and water  
(particularly after cooking meat) will prolong the  
time between major cleanings. Rinse thoroughly. Soap  
on  
oven bottom can cause stains.  
To protect the oven bottom surface, place a  
For heavy soil, use a mild abrasive cleaner and  
label instructions, using a thin layer of cleaner.  
Use of rubber gloves is recommended. Wipe or rub  
lightly on stubborn spots. A commercial oven cleaner  
may also be used, following package directions.  
piece  
aluminum  
slightly larger than the baking  
It  
dish on the shelf below to catch any  
should not completely cover the shelf as this would  
cause uneven heat in the oven. Aluminum foil should  
not be  
on the oven bottom.  
Painted Surfaces  
Painted surfaces include the control panel and drawer  
front. Clean these with soap and water or a vinegar  
and water solution. Do not use commercial oven  
cleaners, cleansing powders, steel wool or harsh  
abrasives on any painted surface.  
page)  
23  
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AND CLEANING  
(continued)  
Continuous-Cleaning Oven Interior  
To Clean the Continuous-Cleaning Oven:  
1. Let parts before handling. We  
Special Care of Continuous-Cleaning  
Oven Interior:  
recommend rubber gloves be worn when cleaning.  
Do not attempt to clean the oven until you have  
read this section.  
2. Remove shelves and cookware, including the  
broiler pan and rack.  
The Continuous-Cleaning Oven cleans itself while  
cooking. The oven interior is finished with  
coating that cannot be cleaned in the  
Soil visibility may be reduced by operating the  
manner  
oven at  
control to  
Close the door and set temperature  
Time for at least 4 hours.  
with soap, detergents, steel wool pads, commercial  
oven cleaners, coarse abrasive pads or coarse brushes.  
Repeated cycles may be necessary before  
improvement in appearance is apparent.  
Use of such cleansers  
the use of oven sprays  
will cause permanent damage.  
Remember: During the operation of the oven, the  
door, window and other range surfaces will get hot  
enough to cause burns. Do not touch. Let the range  
cool before replacing the oven shelves.  
The special coating is a porous ceramic material,  
which is dark in color and feels slightly rough to the  
touch. If magnified, the surface  
appear as  
peaks, valleys and sub-surface “tunnels.” This  
rough finish tends to prevent grease spatters from  
forming little beads or droplets that run down the side  
walls of a hard-surface oven liner, leaving unsightly  
streaks that require hand cleaning. Instead, when  
spatter hits the porous finish, it is dispersed and  
partially absorbed. This spreading action increases  
the exposure of oven soil to heated air and makes it  
somewhat less noticeable.  
4.  
a
or heavy soiling occurs on the porous  
surface, as soon as oven has cooled, remove as  
much of the soil as possible using a amount  
water and a stiff-bristle nylon brush. Use water  
sparingly and change it frequently, keeping it as  
clean as possible, and be sure to blot it up with  
paper towels, cloths or sponges. Do not rub or  
scrub with paper towels. cloths or sponges, since  
they will leave unsightly lint on the oven finish.  
water leaves a white ring on the finish as it dries,  
apply water again and blot it with a clean sponge.  
may not disappear completely and at some time  
extended usage, stains may appear that cannot  
be removed.  
starting at the edge of the ring  
the center.  
working toward  
The special coating works best on small amounts  
of spatter. does not work well with larger spills,  
especially sugars,  
or dairy mixtures.  
Do not use soap, detergent, steel wool pads,  
commercial oven cleaner, silicone oven sprays,  
coarse pads or coarse brushes on the porous  
This special coating is not used on the oven shelves,  
the oven bottom or on the inside of the oven door.  
Remove these to clean with a commercial oven  
cleaner to prevent damaging the Continuous-Cleaning  
Oven coating.  
surface. These products will spot,  
and damage  
the porous surface and reduce its ability to work.  
Do not scrape porous surface with a knife  
or spatula— they could permanently  
the finish.  
Use care in removing and replacing the shelves  
and dishes in order to avoid scratching, rubbing  
or otherwise damaging the porous finish on the  
oven  
24  
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DEVICE  
placing  
the stability bracket which is already  
to the back the range. This location  
should work most installations. However, it may  
in the counter, notice the  
Chain  
Wall Plate  
Long Screw  
\
,
W a s h e r  
\
he more convenient to hook the stability chain to  
the unit when the stability bracket is attached to  
,
the upper  
holes in the back  
range. See  
A. The upper level set holes are intended  
with a backsplash kit. the backsplash is not  
3. Temporarily attach the loose end  
the chain  
to the rear  
the countertop with the tape from  
being used, make sure that  
are no structural  
the packaging. See Fig. D.  
supports  
with the  
the countertop which will interfere  
bracket when located in the  
4. Place the range in the counter cutout leaving just  
enough room between the back of the ran&e and the  
wall to reach the stability bracket.  
upper set holes.  
5. Hook the  
end of the chain onto the bracket by  
slipping the nearest link of the chain into the slot in  
the bracket. See Fig. A and make sure the chain is  
pulled as tight as possible and that there is no  
excess slack in the chain after the chain is attached  
to the bracket.  
\
Bracket  
Optional  
Location  
Bracket Factory  
Location  
CAUTION: Excessive slack in the chain  
could allow the range to tip over.  
A
I
I
6. Slide the range all the way back into the counter.  
Once the range is pushed back in place, there will  
be small amount of slack in the chain. This  
normal.  
c
2. Fasten one  
of  
Chain  
Tape  
the  
the  
chain to  
wall with  
the long screw and  
washer supplied. See  
Fig. B. Make certain  
the screw is  
Washer and  
into the  
the base  
at  
the wall or one  
the studs in the base  
the wall. See Fig. C. Whether you attach the  
chain the wall or  
is in at least  
baseboard and that there are no electrical wires or  
plumbing in the area which the screw  
be certain that the screw  
wood other than  
inch thickness  
NOTE:  
If attaching to masonry, you can buy suitable screws  
and anchors at hardware stores. Use a masonry drill  
to drill the required holes.  
penetrate. Attach the stability chain in a location  
which will allow the chain to be in line with the  
bracket side to aide as much as possible when  
attached to the unit. Test to see if the chain is  
securely fastened by tugging on the chain.  
If range is removed for cleaning or any other reason,  
make sure chain is reattached.  
25  
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r
QUESTIONS?  
USE THIS PROBLEM SOLVER  
PROBLEM  
POSSIBLE CAUSE  
TOP BURNERS  
DO NOT LIGHT  
OR DO NOT  
Pilots  
not lit. Make sure electrical plug is plugged into a live power outlet.  
Burner holes on the side or around the top of burner may be clogged.  
Remove burners and clean them with a small sewing needle or  
Make sure you do not enlarge the holes.  
safety pin.  
BURN EVENLY  
Burners may not be fitted correctly onto the mounting brackets. Remove and  
reinstall them properly.  
BURNERS HAVE  
YELLOW OR  
YELLOW-TIPPED  
FLAMES  
(B) Yellow tips on inner  
cones—Normal for gas  
(C) Soft blue  
Normal for natural gas  
(A) Yellow  
Call for service .  
If burner flames look like (A), call for service. Normal burner  
look like (B) or (C), depending on the type of gas you use.  
With  
gas, some  
tipping on inner cones is normal.  
BURNER FLAMES VERY  
LARGE OR YELLOW  
If range is connected to  
gas, check all steps in the Installation Instructions.  
FOOD DOES NOT  
BROIL PROPERLY  
Oven controls not properly set. See the Broiling section.  
Door not closed.  
Improper shelf position being used. See the Broiling section.  
Food is being cooked on a hot pan.  
Cookware is not suited for broiling.  
Aluminum foil used on the broiler pan rack has not been fitted properly  
and slit as recommended.  
Oven bottom not securely seated in position.  
FOOD DOES NOT ROAST  
OR BAKE PROPERLY  
Oven control not properly set. See the Baking or Roasting section.  
Shelf position is not correct.  
Incorrect cookware or cookware of improper size is being used.  
Oven thermostat needs adjustment. See the Adjust the Oven  
Clock not set correctly.  
Aluminum foil used improperly in the oven.  
Oven bottom not securely seated in position.  
Range electrical plug must be securely seated in a live power outlet.  
Check for blown fuse or tripped circuit breaker.  
CLOCK DOES  
NOT WORK  
Oven thermostat needs adjustment. See the Adjust the Oven  
OVEN TEMPERATURE  
TOO HOT OR TOO COLD  
Do  
section.  
Bulb may be loose or burned out.  
Electrical plug must be plugged into a live power outlet.  
Switch operating oven light is broken. Call for service.  
OVEN LIGHT DOES  
NOT COME ON  
. An odor from the insulation around the inside of the oven is normal for the first  
few times oven is used. This is  
STRONG ODOR  
Improper air/gas ratio in oven.  
I for service.  
This is in a new oven and  
disappear in time.  
“BURNING”  
“OILY”  
ODOR EMITTING FROM  
OVEN WHEN TURNED ON  
If you need more help... call, toll free: GE Answer  
S00.626.2000, consumer information service  
26  
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Be Th ere  
With  
purchase of your new GE appliance, receive the assurance that  
ever need  
assistance  
GE, well be there. All  
have to do is call—toll-free!  
any  
appliance,  
is  
to help. Your call-and  
court  
can  
time.  
Answer  
is  
In-Home Repair  
repair  
s c h e d u l e d a t  
a
tom orrow,  
a.m . to  
technicians kn ow you r  
handled in visit.  
p.m . weekdays,  
a.m .  
p.m .  
inside and out-so most  
repairs can  
For Customers With Special Needs...  
with impaired hearing or speech  
request,  
controls  
will  
a variety of  
10 a  
or a con ven tion al  
call  
” (800-83  
to request  
applian ces, an d a  
information or service.  
assist in planning a barrier-free  
kitchen  
persons with limited  
To obtain  
800.626.2000.  
Contracts  
can  
secure  
that  
Service  
there  
warranty  
and youll  
purchase a  
a substantial discount. With a  
contract  
your warranty is  
contract,  
in  
service  
User maintenance instructions contained in this guide  
cover procedu res in ten ded to be perform ed by an y u ser.  
to service their own appliances  
have n eeded parts or accessories sen t directly  
servicin g  
service person n el. Cau tion m u st  
be referred to qu alified  
exercised, sin ce  
h om e.  
parts.. an d  
parts system provides access to over  
Ren ewal Parts are  
,
im proper servicin g m ay cau se u n safe operation .  
fu lly warran ted. VISA,  
are accepted.  
Discover cards  
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Staple sales slip or  
check  
YOUR GE GAS RANGE  
here. Proof of original purchase date  
is needed to obtain service  
under warranty.  
W A R R A N T Y  
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  
FULL ONE-YEAR WARRANTY  
WHAT IS COVERED  
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  
Washington,  
In Alaska the  
part  
range that fails  
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.  
because of a manufacturing  
defect.  
All warranty service will be  
provided by our Factory Service  
Centers or by our authorized  
Customer  
servicers during  
normal working hours.  
Should your appliance need  
service, during warranty period or  
beyond, call 800-GE-CARES  
(800-432-2737).  
Replacement of house fuses or  
resetting of circuit breakers.  
Service trips to your home to teach  
you how to use the product.  
WHAT IS NOT COVERED  
Failure of the product if it is used  
for other than its intended purpose  
or used commercially.  
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:  
Damage to product caused  
by accident, fire,  
of God.  
or acts  
GE Answer  
800.626.2000  
consumer information service  
WARRANTOR IS NOT  
RESPONSIBLE FOR  
CONSEQUENTIAL DAMAGES.  
. 1  
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.  
do  
apply to  
your  
the  
warranty  
rights are in your stale,  
or limitation of incidental or consequential damages, so the above limitation or exclusion  
you specific legal rights, and you may also have rights which from slate to  
your local or state consumer 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  
Recycled Paper  
Part No. 164  
Pub  
49-8597  
295  
Printed in LaFayette, GA  
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