UseandCare& Installation Guide
Self-Cleaning Radiant Range
Problem Solver...................... 40–42
Thermostat Adjustment–
Safety Instructions................... 3–5
Anti-Tip Device......................... 3, 31, 35, 39
Do It Yourself............................................ 23
More questions ?…call
GE Answer Center® 800.626.2000
Operating Instructions, Tips
Aluminum Foil............................... 20, 24–26
Automatic Timers and Clock.................... 15
Features....................................................... 6, 7
Oven ....................................................... 16–30
Baking................................................. 18–22
Broiling, Broiling Guide................... 26, 27
Control Settings......16, 18, 21–24, 26–30
Light; Bulb Replacement................ 17, 31
Roasting, Roasting Guide............... 24, 25
Self-Cleaning Instructions ............. 28–30
Timed Baking .................................... 21, 22
Surface Cooking..................................... 8–14
Canning Tips............................................. 13
Control Settings....................................... 10
Cooktop Comparison................................ 8
Cookware Tips.................................. 11, 12
Surface Cleaning..................................... 14
Installation................................. 35–39
Anti-Tip Device..................................... 35, 39
Flooring Under the Range......................... 36
Leveling......................................................... 39
Consumer Services.................. 43
Appliance Registration................................. 2
Important Phone Numbers ...................... 43
Model and Serial Number Location.......... 2
Warranty ....................................... Back Cover
Model: JBP63
Care and Cleaning........... 14, 28–34
Anti-Tip Device ............................................ 31
Glass Cooktop.............................................. 14
Lift-Off Door.................................................. 32
Oven Vent ..................................................... 34
Self-Cleaning Instructions................. 28–30
Storage Drawer........................................... 33
GE Appliances
164D2966P238
49-8726
✺
10-95 CG
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IMPORTANT SAFETY INSTRUCTIONS
Read all instructions before using this appliance.
IMPORTANT SAFETY NOTICE
WARNING—All ranges
can tip and injury could result.
To prevent accidental tipping of
the range, attach it to the wall and
floor by installing the Anti-Tip device
supplied.
To check if the device is installed
and engaged properly, remove the
kick panel or storage drawer and
inspect the rear leveling leg. Make
sure it fits securely into the slot.
If you pull the range out from the wall 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.
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.
• The California Safe Drinking Water and
Toxic Enforcement Act requires the Governor
of California to publish a list of substances
known to the state to cause birth defects or other
reproductive harm, and requires businesses to
warn customers of potential exposure to such
substances.
• The fiberglass insulation in self-clean ovens
gives off a very small amount of carbon
monoxide during the cleaning cycle. Exposure
can be minimized by venting with an open
window or using a ventilation fan or hood.
• Fluorescent light bulbs contain mercury.
If your model has a surface light, you must
recycle the fluorescent light bulb according to
local, state and federal codes.
When using electrical appliances, basic safety
precautions should be followed, including the
following:
• Do not leave children alone—children should
not be left alone or unattended in an area where an
appliance is in use. They should never be allowed
to sit or stand on any part of the appliance.
• Use this appliance only for its intended use
as described in this guide.
• Be sure your appliance is properly installed
and grounded by a qualified technician
in accordance with the provided installation
instructions.
• 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.
• 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.
• Do not store flammable materials in an oven
or near the cooktop.
• Before performing any service, DISCONNECT
THE RANGE POWER SUPPLY AT THE
HOUSEHOLD DISTRIBUTION PANEL BY
REMOVING THE FUSE OR SWITCHING OFF
THE CIRCUIT BREAKER.
• Never wear loose-fitting or hanging garments
while using the appliance. Be careful when
reaching for items stored over the range.
Flammable material could be ignited if brought
in contact with hot surface units or heating
elements and may cause severe burns.
• Do not allow anyone to climb, stand or hang
on the door, kick panel or storage drawer or
cooktop. They could damage the range and even
tip it over, causing severe personal injury.
• Use only dry pot holders—moist or
damp pot holders on hot surfaces may
result in burns from steam. Do not let
pot holders touch hot surface units or heating
elements. Do not use a towel or other bulky cloth.
(continued next page)
3
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IMPORTANT SAFETY INSTRUCTIONS
(continued)
• For your safety, never use your appliance for
warming or heating the room.
Oven
• Stand away from range when opening the
oven door. Hot air or steam which escapes can
cause burns to hands, face and/or eyes.
• DO NOT STORE OR USE COMBUSTIBLE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN
THE VICINITY OF THIS OR ANY OTHER
APPLIANCE.
• Do not heat unopened food containers. Pressure
could build up and the container could burst,
causing an injury.
• Keep the hood and grease filters clean
to maintain good venting and to avoid
grease fires.
• Keep the oven vent duct unobstructed.
• Keep the oven free from
grease buildup.
• Do not let cooking grease or other flammable
materials accumulate in or near the range.
• Place the oven shelf in desired position while the
oven is cool. If shelves must be handled when hot,
do not let pot holder contact the heating elements.
• Do not use water on grease fires.
Never pick up a flaming pan.
Turn the controls off. Smother a
• 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.
flaming pan on a surface unit by covering the
pan completely with a well-fitting lid, cookie
sheet or flat tray. Use a multi-purpose dry
chemical or foam-type extinguisher.
• When using cooking or roasting bags in the
Flaming grease outside a pan can be put out
by covering it with baking soda or, if available,
by using a multi-purpose dry chemical or foam-
type fire extinguisher.
oven, follow the manufacturer’s directions.
• Do not use your oven to dry newspapers.
If overheated, they can catch fire.
Flame in the oven can be smothered completely
by closing the oven door and turning the oven off
or by using a multi-purpose dry chemical or foam-
type fire extinguisher.
• Do not use oven for a storage area.
Items stored in an oven can ignite.
• Do not leave paper products, cooking utensils
or food in the oven when not in use.
• Do not touch the surface units, the heating
elements or the interior surface of the oven.
These surfaces may be hot enough to burn even
though they are dark in color. During and after
use, do not touch, or let clothing or other
flammable materials contact surface units, areas
nearby surface units or any interior area of the
oven; allow sufficient time for cooling first.
Self-Cleaning Oven
• Do not clean the door gasket. The door gasket is
essential for a good seal. Care should be taken not
to rub, damage or move the gasket.
• Do not use oven cleaners. No commercial oven
cleaner or oven liner protective coating of any
kind should be used in or around any part of the
oven. Residue from oven cleaners will damage the
inside of the oven when the self-clean cycle is used.
Potentially hot surfaces include the cooktop,
areas facing the cooktop, oven vent opening,
surfaces near the opening, crevices around the
oven door and metal trim parts above the door.
• Clean only parts listed in this Use and Care Guide.
Remember: The inside surface of the oven may
be hot when the door is opened.
• Before self-cleaning the oven, remove the broiler
pan, grid and other cookware.
• When cooking pork, follow the directions
exactly and always cook the meat to an internal
temperature of at least 170°F. This assures that,
in the remote possibility that trichina may be
present in the meat, it will be killed and the meat
will be safe to eat.
• Be sure to wipe up excess spillage before
starting the self-clean cycle.
• If the self-cleaning mode malfunctions, turn
the oven off and disconnect the power supply.
Have it serviced by a qualified technician.
4
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• 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.
Cooktop and Radiant Surface Units
• Use proper pan size—Select cookware having
flat bottoms large enough to cover the selected
surface unit. The use of undersized cookware will
expose a portion of the surface unit to direct
contact and may result in ignition of clothing.
Proper relationship of the cookware to the surface
units will also improve efficiency.
• Use little fat for effective shallow or deep-fat
frying. Filling the pan too full of fat can cause
spillovers when food is added.
• If a combination of oils or fats will be used
in frying, stir together before heating, or as fats
melt slowly.
• Never leave the surface units unattended at
high heat settings. Boilovers cause smoking and
greasy spillovers that may catch on fire.
• Always heat fat slowly, and watch as it heats.
• Do not operate the radiant surface units if
the glass is broken. Spillovers or cleaning
solution may penetrate a broken cooktop and
create a risk of electrical shock. Contact a
qualified technician immediately should your
glass cooktop become broken.
• Use a deep fat thermometer whenever
possible to prevent overheating fat beyond
the smoking point.
• Clean the cooktop with caution. If a wet
sponge or cloth is used to wipe spills on a hot
surface unit, be careful to avoid steam burns.
Some cleaners can produce noxious fumes if
applied to a hot surface.
• Avoid scratching the glass cooktop. The
cooktop can be scratched with items such as sharp
instruments, rings or other jewelry and rivets on
clothing.
NOTE: We recommend that you avoid wiping
any surface unit areas until they have cooled and
the indicator light has gone off. Sugar spills are
the exception to this. Please see the Glass
Cooktop Cleaning section.
• Never use the glass cooktop surface as a
cutting board.
• Do not place or store items that can melt or
catch fire on the glass cooktop, even when it is
not being used.
When the cooktop is cool, use only the
recommended cleaning cream to clean the cooktop.
• Be careful when placing spoons or other
stirring utensils on glass cooktop surface
when it is in use. They may become hot and
could cause burns.
• Use care when touching the cooktop.
The glass surface of the cooktop will retain
heat after the controls have been turned off.
• To avoid possible damage to the cooking
surface, do not apply cleaning cream to the
glass surface when it is hot.
• To minimize the possibility of burns, ignition
of flammable materials and spillage, the handle
of a container should be turned toward the center
of the range without extending over the nearby
surface units.
• After cleaning, use a dry cloth or paper towel to
remove all cleaning cream residue.
• Read and follow all instructions and warnings
on the cleaning cream labels.
• Always turn the surface units off before
removing cookware.
• Keep an eye on foods being fried at high or
medium high heat settings.
SAVE THESE
INSTRUCTIONS
• When flaming foods are under the hood, turn
the fan off. The fan, if operating, may spread
the flame.
5
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FEATURES OF YOUR RANGE
10
12
9
11
13 14
8
15
Broiler Pan and Grid
16
8
7
6
5
17
4
3
18
19
20
21
22
23
24
2
1
25
JBP63
6
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Explained
on page
Feature Index Not all models have all features.
1 Storage Drawer
33
2 Anti-Tip Device
3, 31, 35, 39
See the Installation Instructions.
3 Broil Element
4, 26, 32
4 Oven Door Latch
18, 21, 24,
26, 28–30
Use for Self-Cleaning only.
5 Hot Surface Indicator Lights
6 Radiant Surface Units
7 Oven Cycling Light
9
5, 8–14
16
8 Surface Unit Control Knobs
9 Oven On Light
10, 34
16
10 Oven Set Control
16, 18, 21–24,
26–30, 34
11 Automatic Oven Timers, Clock and Minute Timer
12 Oven Temp Control
15
16, 18, 21–24,
26–30, 34
13 Surface Unit “On” Indicator Light
14 Oven Cleaning Light
10
29
5, 24, 26, 27, 33
4, 34
15 Broiler Pan and Grid
16 Oven Vent (Located at the rear of the cooktop)
17 Automatic Oven Light Switch
17
18 Oven Interior Light
17, 31
Comes on automatically when door is opened.
19 Oven Shelf Supports
16–19, 24,
26, 27, 30
Shelf positions for cooking are suggested in the Baking,
Roasting and Broiling sections.
20 Oven Shelf with Stop-Locks (number may vary)
4, 16–19, 21, 22,
24, 26–28, 30, 33
21 Bake Element
4, 32
May be lifted gently for wiping the oven floor.
22 Model and Serial Number Location
2
Behind the storage drawer.
23 Lift-Off Oven Door with Broil Stop Position
24 Oven Door Gasket
32
4, 28
–
25 Anti-Tip Label
7
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HOW DOES THIS COOKTOP COMPARE
TO YOUR OLD ONE?
Your new range has a radiant glass cooktop. If you are
The best types of cookware to use, plus heat-up and
cool-down times, depend upon the type of burner or
surface unit you have.
used to cooking with gas burners or electric surface
units, you will notice some differences when you use
the radiant cooktop.
The following chart will help you to understand the
differences between radiant cooktops and any other
type of cooktop you may have used in the past.
Type of Cooktop
Description
How It Works
Radiant
(Glass Cooktop)
Electric coils
under a glass
cooktop.
Heat travels to the glass surface and then to the cookware, so pans must be flat
on the bottom for good cooking results. The glass cooktop stays hot enough to
continue cooking after it is turned off. Remove the pan from the surface unit if
you want cooking to stop.
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 magnetic circuit between the coil and the pan. Heats up right away
and changes heat settings right away, like a gas cooktop. After turning the control
off, the glass cooktop is hot from the heat of the pan, but cooking stops right away.
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 change
heat settings as quickly as gas or induction. Electric coils stay hot enough to
continue cooking for a short time after they are turned off.
Solid Disk
Solid cast iron
disk sealed to the
cooktop surface.
Heats by direct contact with the pan, so pans must be flat on the bottom for good
cooking results. Heats up and cools down more slowly than electric coils. The
disk stays hot enough to continue cooking after it is turned off. Remove the pan
from the solid disk if you want the cooking to stop.
Gas Burners
Regular or sealed
gas burners use
either LP gas
Flames heat the pans directly. Pan flatness is not critical to cooking results, but
pans should be well balanced. Gas burners heat the pan right away and change
heat settings right away. When you turn the control off, cooking stops right away.
or natural gas.
8
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General Information About Radiant Surface Units
The radiant cooktop features heating units beneath a
smooth glass surface. The surface units are shown by
outlines on the glass.
Use only flat-bottomed cookware. Do not let pots boil
dry. Overheated metal can bond to glass cooktop. An
overheated copper pot will leave a residue that will
permanently stain the glass.
Before you use the cooktop for the first time, clean
it with cleaning cream. This helps protect the top
and makes clean-up easier.
Sliding aluminum cookware across the glass may
leave metal marks. These metal marks will appear as
small scratches. They can be removed with cleaning
cream and a razor scraper.
NOTE: A slight odor is normal when a new cooktop
is used for the first time. It is caused by the heating of
new parts and insulating materials and will disappear
in a short time.
It is safe to place hot cookware from the oven or surface
on the glass surface when the surface is cool.
When a surface unit is turned on, coils beneath the
surface unit radiate heat through the glass to the
cookware. The red glow of the coils will be visible
through the glass. It will take the surface unit a few
moments to heat up. The coil cycles on and off to
maintain your selected control setting. With poor
cookware, you will see frequent cycling of the unit
off and on. Good, flat cookware will minimize
the cycling.
Avoid sliding pans on the glass cooktop. Pan edges
that are even slightly rough or grit on the cooktop can
cause scratches on the glass.
Even after the surface units are turned off, the glass
cooktop retains enough heat to continue cooking. To
avoid overcooking, remove pans from the surface units
when the food is cooked. Avoid placing anything on the
surface unit until it has cooled completely.
The Hot Surface Lights will stay lit until the cooktop
is safe to touch. It is not unusual for the lights to stay
lit for 30 minutes.
Hot Surface Indicator Light
A “HOT SURFACE” light will glow brightly when
any radiant element is turned on, and will remain lit
after the unit is turned off until the surface is cool
enough to touch. Each element has its own “HOT
SURFACE” indicator light.
• It comes on instantly when the unit is turned on.
• It stays on even after the unit is turned off.
• It glows brightly until the unit is safe to touch.
HOT SURFACE
A “HOT SURFACE” light will glow brightly when any
element is turned on.
9
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SURFACE CONTROLS
At both OFF and HI the control “clicks” into position. You may hear slight
“clicking” sounds during cooking, indicating the control is keeping the unit
at the heat level or power level you set.
Switching heats to higher settings always shows a quicker change than
switching to lower settings.
How to Set the Controls
Push the knob in and turn in
either direction to the setting
you want.
Be sure you turn the control knob to OFF when you
finish cooking.
The surface unit “on” indicator light will glow
when ANY surface unit is on.
Cooking Guide for Using Heat Settings
HI—Used to begin cooking or to bring water to a
boil. Reduce heat setting after water boils.
Medium High—(Setting halfway between HI and
MED) Maintains a fast boil on large amounts of food.
Medium
Low
Medium
High
MED—Sauté and brown; keeps food at a medium boil.
Medium Low—(Setting halfway between MED and
LO) Cook after starting at HI; cooks with little water
in covered pan.
LO—Used for long slow cooking (simmering) to
tenderize and develop flavors. Use this setting to melt
butter and chocolate or to keep foods warm.
Appearance may vary.
NOTE: The surface unit “on” indicator light may
glow between LO and OFF, but there is no power
to the surface units.
Special Notes for Glass Cooktops:
Cooktop temperatures increase with the number of
surface units that are on. With 3 or 4 units turned
on, surface temperatures are high so be careful
when touching the cooktop. The hot surface
indicator light will remain lit after the surface unit
is off until the surface is cool enough to touch.
• When a surface unit is turned on, the unit can be
seen glowing red within a few seconds. The red
glow will turn on and off (cycling) to maintain the
selected heat setting. With poor cookware, you will
see frequent cycling of the unit off and on. Good,
flat cookware will minimize the cycling. See the
Surface Cookware Tips section.
NOTE:
• It is safe to place hot cookware from the oven or
surface on the glass surface when it is cool.
• At HI and Medium High settings never leave food
unattended. Boilovers cause smoking and greasy
spillovers may catch fire.
• At Medium Low and LO settings melt chocolate
and butter on a small surface unit.
10
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SURFACE COOKWARE TIPS
Types of Cookware
The following information will help you choose
cookware which will give good performance.
Copper Bottom:
Good performance, but copper may leave residues
which can appear as scratches. The residues can be
removed, as long as the cooktop is cleaned
immediately. However, do not let these pots boil dry.
Overheated metal can bond to glass cooktops.
An overheated copper pot will leave a residue that
will permanently stain the cooktop.
Stainless Steel: highly recommended
Especially good with a sandwich clad bottom. The
sandwich bottom combines the benefits of stainless
steel (appearance, durability and stability) with the
advantages of aluminum or copper (heat conduction,
even heat distribution).
Porcelain/enamel:
Aluminum: heavy weight recommended
Good performance only with a thick, flat, smooth
bottom. Avoid boiling dry, as porcelain can melt and
fuse to the surface.
Good conductivity. Aluminum residues sometimes
appear as scratches on the cooktop, but can be removed
if cleaned immediately. Because of its low melting
point, thin weight aluminum should not be used.
Glass-ceramic: usable, but not recommended
Poor performance. May scratch the surface.
Cast Iron: usable, but not recommended
Poor performance. May scratch the surface.
Stoneware: usable, but not recommended
Poor performance. May scratch the surface.
• Place only dry pans on the
surface units. Do not place
lids on the surface units,
particularly wet lids.
• Do not use woks that have
support rings. This type of
wok will not heat on glass
cooktops.
• Some special cooking procedures require specific
cookware such as pressure cookers, deep fat fryers,
etc. All cookware must have flat bottoms and be the
correct size.
• We recommend that you use
only a flat-bottomed wok.
They are available at your
local retail store. The bottom
of the wok should have the same diameter
as the surface unit to insure proper contact.
(continued next page)
11
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SURFACE COOKWARE TIPS
(continued)
How to Check Pan Performance
Use of correct cookware can affect the cooking
performance and cleaning of your cooktop.
The correct cookware reduces the temperature of
the cooktop surface and minimizes the chance of
spillovers burning onto the cooktop.
Pans with rounded, curved, ridged or warped
bottoms are not recommended.
You must use pans with perfectly flat bottoms.
Some pans may have curved or rounded bottoms or
may be warped. If you are unsure of the flatness of
your pans you may do this quick test.
Another simple test to determine even heat distribution
across the cookware bottom is to put one inch of
water in the pan. Bring the water to a boil and observe
the location of bubbles as the water starts to boil.
Good flat cookware will have an even distribution of
bubbles over the bottom surface area of the pan.
Bubbles localized in only a portion of the bottom
indicate uneven contact of the pan to the surface unit,
uneven heat transfer or an unsuitable pan.
Turn your pan upside
down on the countertop,
place a ruler flat against
the pan surface. The
bottom of the pan and the
straight edge of the ruler
should fit flush against each other all the way across.
Turn the ruler a full 360 degrees, checking for any
space between the ruler and the bottom of the pan.
Use pans that match the diameter of the surface unit.
Cooking performance will not be as good if the
cookware is either smaller or larger than the surface unit.
SPECIAL CAUTIONS FOR GLASS COOKTOPS
• Never cook directly on the
glass. Always use
cookware.
• Do not slide cookware
across the cooktop because
it can scratch the glass—
the glass is scratch
resistant, not scratch
proof.
SURFACE
COOKING
DRAGGING
• Don’t store heavy items
above the cooktop. If they
drop onto the cooktop,
they can cause damage.
• Always place the pan in
the center of the surface
unit you are cooking on.
OFF CENTER
DROPPING
• Do not use the surface as a
cutting board.
CUTTING
12
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HOME CANNING TIPS
Canning should be done on the cooktop only.
HOWEVER, DO NOT USE LARGE DIAMETER
CANNERS OR OTHER LARGE DIAMETER POTS
FOR FRYING OR BOILING FOODS OTHER
THAN WATER. Most syrup or sauce mixtures—
and all types of frying—cook at temperatures much
higher than boiling water. Such temperatures could
eventually harm the glass cooktop surfaces.
Pots that extend beyond 1 inch of the surface unit
circle are not recommended for most surface cooking.
However, when canning with water-bath or pressure
canner, larger-diameter pots may be used. This is
because boiling water temperatures (even under
pressure) are not harmful to the cooktop surfaces
surrounding the surface units.
Observe the Following Points in Canning
1. Be sure the canner fits over the center of the surface
unit. If your cooktop or its location does not allow
the canner to be centered on the surface unit, use
smaller diameter pots for good canning results.
3. When canning, use recipes and procedures from
reputable sources. Reliable recipes and procedures
are available from the manufacturer of your canner;
manufacturers of glass jars for canning, such as Ball
and Kerr; and the United States Department of
Agriculture Extension Service.
2. Flat-bottomed canners must be used. Do not use
canners with flanged or rippled bottoms (often
found in enamelware) because they don’t make
enough contact with the surface units and take
too long to boil water.
4. Remember that canning is a process that generates
large amounts of steam. To avoid burns from steam
or heat, be careful when canning.
NOTE: If your house has low voltage, canning may
take longer than expected, even though directions
have been carefully followed. The process time will
be shortened by:
RIGHT
WRONG
(1) using a pressure canner, and
(2) starting with HOT tap water for fastest heating
of large quantities of water.
Flat-bottomed canners are required for glass cooktops.
CAUTION:
Since you must make sure to process the canning
jars for the prescribed time, with no interruption
in processing time, you cannot can on any of
the cooktop surface units if your canner is not
flat enough.
Safe canning requires that harmful microorganisms
are destroyed and that the jars are sealed
completely. When canning foods in a water-bath
canner, a gentle but steady boil must be
maintained for the required time. When canning
foods in a pressure canner, the pressure must be
maintained for the required time.
What is a Temperature Limiter?
Every radiant surface unit has a Temperature
Limiter. The Temperature Limiter protects the
glass cooktop from getting too hot.
After you have adjusted the controls, it is
very important to make sure the prescribed
boil or pressure levels are maintained for the
required time.
The Temperature Limiter may cycle the units off for
a time if:
The cooktop surface units have temperature
limiters that prevent the glass cooktop from getting
too hot. If the bottom of your canner is not flat, the
surface unit can overheat, triggering the
temperature limiters to cycle the unit off for a
time. This will stop the boil or reduce the pressure
in the canner.
• The pan boils dry.
• The pan bottom is not flat.
• The pan is off center.
• There is no pan on the unit.
13
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GLASS COOKTOP CLEANING
Glass Cooktop Cleaning
Cleaning of glass cooktops is different from cleaning a
standard porcelain finish. To maintain and protect the
surface of your new glass cooktop follow these basic steps.
SPECIAL CARE: Sugary spillovers (such as jellies,
fudge, candy syrups) or melted plastics can cause
pitting of the surface of your cooktop (not covered by
the warranty) unless the spill is removed while still
hot. Special care should be taken when removing
hot substances. Follow these instructions carefully
and remove soil while spill is still hot.
Before you use the cooktop for the first time, clean
it with cleaning cream. This helps protect the top
and makes clean-up easier.
DAILY CLEANING: Use only a recommended
cleaning cream, such as Cerama Brite or the
Cooktop Cleaning Creme, on the glass cooktop.
1. Turn off all surface units affected by the spillover.
Remove hot pans.
2. Wearing an oven mitt, hold the
razor scraper at a 30° angle to the
cooktop and scrape hot spill to a
cool area outside the surface unit.
For normal, light soil:
1. Rub a few drops (less is better) of the cleaning
cream onto soiled area using a damp paper towel.
Buff with a dry paper towel until all soil and cream
are removed. Frequent cleaning leaves a protective
coating which is essential in preventing scratches
and abrasions.
3. With the spill in a cool area, use a dry paper towel to
remove any excess. Any spillover remaining should
be left until the surface of the cooktop has cooled.
Do not continue to use the soiled surface unit until all
of the spillover has been removed. Follow the steps
under Heavy Soil to continue the cleaning process.
2. Clean the surface with the cleaning cream after
each use.
For heavy, burned on soil:
1. Apply a few drops of the cleaning cream to the
(cool) soiled area.
COOKTOP SEAL:
To clean the cooktop seal, let a
wet cloth rest on it for a few minutes, then wipe clean.
Use a mild detergent if needed. Do not use a knife or any
sharp object on the seal because it will cut or damage it.
2. Using a damp paper towel, rub the cream into the
burned on area. As with any burned on spill, this
may require some effort.
GENERAL INFORMATION: As the cleaning
cream cleans, it leaves a protective coating on the
cooktop surface. This coating helps to prevent build-
up of mineral deposits (water spots) and will make
future cleaning easier. Dishwashing detergents remove
this protective coating and therefore make the cooktop
more susceptible to staining.
3. Carefully scrape soil with razor scraper. Hold
scraper at a 30° angle against the glass cooktop.
4. If any soil remains, repeat the steps listed above. For
additional protection, after all soil has been removed,
polish the entire surface with the cleaning cream.
To conveniently order more cream and/or scrapers
for cleaning your glass cooktop, please call our toll
free number:
5. Buff with a dry paper towel.
NOTE:
• Using a razor scraper will not damage the surface
if the 30° angle is maintained.
National Parts Center
800-626-2002
Cleaner
# WX10X300
# WX5X1614
# WB64X5027
• Be sure to use a new, sharp razor scraper. Do not use
a dull or nicked blade.
Scraper
Cream and scraper kit
• Store the razor scraper out of reach of children.
PRECAUTIONS
• If you slide aluminum or copper cookware across
the surface of your cooktop, they may leave metal
markings which appear as scratches. If this should
happen, use the razor scraper and cleaning cream to
remove these markings. Failure to remove these
residues immediately may leave permanent marks.
• If pots with a thin overlay of aluminum, copper or
enamel are allowed to boil dry, the overlay may bond
with the glass cooktop and leave a black discoloration.
This should be removed immediately before heating
again or the discoloration may be permanent.
•
Most cleaners contain ammonia, chemicals and
abrasives which can damage the surface of your
cooktop. Use only the recommended cleaning
cream for proper cleaning and protection of
your glass cooktop.
• Water stains (mineral deposits) are removable using
the cleaning cream or full strength white vinegar.
• Use of window cleaner may leave an iridescent film
on the cooktop. The cleaning cream will remove this
discoloration.
Read and follow all instructions and warnings
on the cleaning cream labels.
14
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AUTOMATIC TIMERS AND CLOCK
The automatic timers and clock on your range are
helpful devices that serve several purposes.
12
STOP TIME DELAY START
OFF
60
0
12
12
10
50
9
3
9
3
9
3
20
40
6
6
30
PUSH TO TURN
6
To Set the Clock
To set the Clock, push the knob in and turn the clock hands to the correct
time. The Minute Timer pointer will move also. Let the knob out, then turn
the Minute Timer pointer to OFF.
Minute Timer
To Set the Minute Timer
The Minute Timer has been combined with the
CLOCK. Use it to time all your precise cooking
operations. You’ll recognize the Minute Timer as the
pointer which is different in color and shape than the
clock hands.
To set the Minute Timer, turn the center knob, without
pushing in, until pointer reaches number of minutes
you wish to time. (Minutes are marked, up to 60, in
the center ring on the clock.) At the end of the set
time, a buzzer sounds to tell you time is up.
Turn knob, without pushing in, until pointer reaches
OFF and buzzer stops.
Questions and Answers
Q. Must the clock be set on correct time of
day when I wish to use the Automatic Timers
for baking?
Q. Can I change the time of day on the
clock while I’m Time Baking in the oven?
A. The time of day on the clock should not be
changed during any program that uses the oven
timer. You must either stop those programs or wait
until they are finished before changing the time.
A. Yes, if you wish to set the DELAY START or
STOP TIME dials to turn on and off at set times
during timed functions.
Q. Can I use the Minute Timer during oven cooking?
A. The Minute Timer can be used during any cooking
function. The Automatic Timers (DELAY START
and STOP TIME dials) are used with TIMED
BAKE function only.
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USING YOUR OVEN
Before Using Your Oven
1. Look at the controls. Be sure you understand how
3. Read over the information and tips that follow.
to set them properly.
4. Keep this guide handy so you can refer to it,
especially during the first weeks of using your
new range.
2. Check the oven interior. Look at the shelves.
Take a practice run at removing and replacing
them properly to give sure, sturdy support.
Oven Controls
Your range has two oven control knobs—
OVEN SET and OVEN TEMP.
OVEN SET
OVEN TEMP
OVENTEMP
OVEN SET
F
The OVEN SET knob has settings for BAKE,
TIMED BAKE, CLEAN, BROIL and OFF.
The OVEN TEMP knob maintains the temperature
you set, from WARM (150°F.) to BROIL (550°F.)
and also at CLEAN (880°F.). The OVEN TEMP knob
also turns the oven OFF.
5
T
The oven cycling light glows until the oven reaches
your selected temperature, then goes off and on with
the oven element(s) during cooking.
The oven on light will glow any time the OVEN SET
knob is not in the OFF position.
Oven Shelves
The shelves are designed with stop-locks so that
when placed correctly on the shelf supports, they
will stop before coming out completely from the
oven, and will not tilt when removing food from or
placing food on them.
Bump
When placing cookware on a shelf, pull the shelf out
to the bump on the shelf support. Place the cookware
on the shelf, then slide the shelf back into the oven.
This will eliminate reaching into the hot oven.
To remove the shelves from the oven, pull toward
you, tilt the front end upward and pull them out.
To replace, place the shelf on the shelf support with
the stop-locks (curved extension under the shelf)
facing up toward the rear of the oven. Tilt up the front
and push the shelf toward the back of the oven until it
goes past the bump on the shelf support. Then lower
the front of the shelf and push it all the way back.
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Shelf Positions
The oven has four shelf supports as identified in
this illustration as A (bottom), B, C and D (top).
D
C
B
A
Shelf positions for cooking are suggested in the
Baking, Roasting and Broiling sections.
Oven Light
The light comes on automatically when the door is opened.
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BAKING
Do not lock the oven door with the latch during baking. The latch is
used for self-cleaning only.
Your oven temperature is controlled very accurately using an oven control
system. We recommend that you operate the range for a number of weeks
using the item given on recipes as a guide to become familiar with your new
oven’s performance.
If you think an adjustment is necessary, see the Adjust the Oven Thermostat
section. It gives easy Do It Yourself instructions on how to adjust the
thermostat.
NOTE: When the oven gets hot the top and outside surfaces of the range
get hot too.
How to Set Your Range for Baking
To avoid possible burns, place the oven shelves
in the correct position before you turn the oven on.
OVEN SET
ET
OVEN TEMP
5
1. Turn the OVEN SET knob to BAKE and the
OVEN TEMP knob to the desired temperature.
2. Check the food for doneness at the minimum
time in the recipe. Cook longer if necessary.
3. Turn the OVEN SET knob or the OVEN TEMP
knob to OFF when baking is finished.
Oven Shelves
Arrange the oven
Type of Food
Angel food cake
Biscuits or muffins
Cookies or cupcakes
Brownies
Shelf Position
A
shelf or shelves in
the desired locations
D
C
B
A
while the oven is
B or C
cool. The correct
shelf position
B or C
depends on the kind
of food and the
B or C
browning desired.
Layer cakes
B or C
As a general rule,
place most foods in the middle of the oven, on either
shelf position B or C. See the chart for suggested shelf
positions. B will be used more than C.
Bundt or pound cakes
Pies or pie shells
Frozen pies
A or B
B or C
A (on cookie sheet)
B or C
Casseroles
Roasting
A or B
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Preheating
Preheat the oven if the recipe calls for it. Preheat means bringing the oven up
to the specified temperature before putting the food in the oven. To preheat,
set the oven at the correct temperature—selecting a higher temperature does
not shorten preheat time.
Preheating is necessary for good results when baking cakes, cookies, pastry
and breads. For most casseroles and roasts, preheating is not necessary. For
ovens without a preheat indicator light or tone, preheat 10 minutes. After
the oven is preheated, place the food in the oven as quickly as possible to
prevent heat from escaping.
Baking Pans
Pan Placement
Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.
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.
• 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.
Pans should not touch each other or the walls of the
1
2
oven. Allow 1- to 1 ⁄ -inch space between pans as well
as from the back of the oven, the door and the sides.
If you need to use two shelves, stagger the pans so
one is not directly above the other.
• Glass baking dishes also absorb heat. When
baking in glass baking dishes, the temperature may
need to be reduced by 25°F.
Baking Guides
When using prepared baking mixes, follow 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
walls 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
at a time.
(continued next page)
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BAKING
(continued)
Pies
Cakes
For best results, bake pies in dark, rough or dull pans
to produce a browner, crisper crust. Frozen pies in foil
pans should be placed on an aluminum cookie sheet
for baking since the shiny foil pan reflects heat away
from the pie crust; the cookie sheet helps retain it.
When baking cakes, warped or bent pans will cause
uneven baking results and poorly shaped products.
A cake baked in a pan larger than the recipe
recommends will usually be crisper, thinner and drier
than it should be. If baked in a pan smaller than
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.
Aluminum Foil
Never entirely cover a shelf with aluminum foil. This
will disturb the heat circulation and result in poor
baking. A smaller sheet of foil may be used to catch a
spillover by placing it on a lower shelf several inches
below the food.
Don’t Peek
Set the timer for the estimated cooking time and do not open the door to
look at your food. Most recipes provide minimum and maximum baking
times such as “bake 30-40 minutes.”
DO NOT open the door to check until the minimum time. Opening the oven
door frequently during cooking allows heat to escape and makes baking
times longer. Your baking results may also be affected.
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TIMED BAKING
How to Time Bake
Do not lock the oven door with the latch during timed baking. The
latch is used for self-cleaning only.
Your oven can be set to turn off and on automatically.
NOTE: Before beginning, make sure the oven clock shows the correct time
of day.
To set the clock, push the knob in and turn the clock hands to the correct time.
How to Set Immediate Start and Automatic Stop
OVEN SET
OVEN TEMP
To avoid possible burns, place the shelves in
the correct position before you turn the oven on.
The oven will turn on immediately and cook for
a selected length of time. At the end of the Cook
Time, the oven will turn off automatically.
NOTE: To start cooking immediately and turn
off automatically, you must turn the OVEN SET
knob to TIMED BAKE.
2. Turn the OVEN SET knob to TIMED BAKE.
Turn the OVEN TEMP knob to the desired oven
temperature, for example 250°F. The oven will start
immediately, continue to cook for the programmed
amount of time, then shut off automatically.
12
60
STOP TIME DELAY START
OFF
0
12
12
10
50
9
3
9
3
9
3
20
40
6
6
30
PUSH TO TURN
6
3. Remove the food from the oven. Remember, foods
that are left in the oven continue cooking after the
controls are off.
1. To set the Stop Time, push in the knob on the
STOP TIME dial and turn the pointer to the time
you want the oven to turn off; for example 6:00.
The DELAY START dial should be at the same
position as the time of day on the clock.
NOTE: Foods that are highly perishable, such as
milk, eggs, fish, stuffings, poultry and pork should
not be allowed to sit for more than one hour before or
after cooking. Room temperature promotes the growth
of harmful bacteria. Be sure that the oven light is off
because heat from the bulb will speed harmful
bacteria growth.
(continued next page)
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TIMED BAKING
(continued)
How to Set Delay Start and Automatic Stop
To avoid possible burns, place the shelves in
the correct position before you turn the oven on.
3. Turn the OVEN SET knob to TIMED BAKE. Turn
the OVEN TEMP knob to the desired temperature.
You can set the oven control to delay-start the oven,
cook for a specific length of time and then turn off
automatically.
4. When cooking is completed, turn the OVEN SET
knob or the OVEN TEMP knob (on some models)
to OFF and remove the food from the oven.
Remember, foods that are left in the oven continue
cooking after the controls are off.
NOTE: You must use the TIMED BAKE setting.
12
STOP TIME DELAY START
OFF
NOTE:
0
60
12
6
12
6
• Foods that are highly perishable, such as milk, eggs,
fish, stuffings, poultry and pork should not be
allowed to sit for more than one hour before or after
cooking. Room temperature promotes the growth
of harmful bacteria. Be sure that the oven light is
off because heat from the bulb will speed harmful
bacteria growth.
10
50
9
3
9
3
9
3
20
40
30
PUSH TO TURN
6
1. To set the Start Time, push in the knob on
the DELAY START dial and turn the pointer
to the time you want the oven to turn on, for
example 3:30.
• The oven indicator light(s) at the TIMED BAKE
setting may work differently than they do at the
BAKE setting.
2. To set the Stop Time, push in the knob on the
STOP TIME dial and turn the pointer to the time
you want the oven to turn off, for example 6:00.
1
2
This means your recipe called for 2 ⁄ hours of
baking time.
The time on the STOP TIME dial must be later
than the time shown on the range clock and the
DELAY START dial.
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ADJUST THE OVEN THERMOSTAT—
DO IT YOURSELF!
Pointer
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.
D
°
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.
5
Back of OVEN TEMP knob
Front of OVEN TEMP knob
We do not recommend the use of inexpensive
thermometers, such as those found in grocery stores,
to check the temperature setting of your new oven.
These thermometers may vary 20–40 degrees.
To Adjust the Thermostat:
1. Pull the OVEN TEMP knob off the shaft, look at
the back of the knob and note the current setting
before making any adjustments.
2. Loosen both screws on the back of the knob.
3. If the oven temperature seems too hot, move
the pointer toward the words MAKE COOLER.
If the temperature seems too cool, move the
pointer toward the words MAKE HOTTER.
Each notch will change the oven temperature
about 10 degrees Fahrenheit.
4. Tighten the screws.
5. Replace the knob, matching the flat area of the
knob to the shaft.
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ROASTING
Do not lock the oven door with the latch during
Most meats continue to cook slightly while standing,
after being removed from the oven. Standing time
recommended for roasts is 10 to 20 minutes. This
allows roasts to firm up and makes them easier to
carve. Internal temperature will rise about 5° to 10°F.;
to compensate for temperature increase, if desired,
remove roast from oven sooner (at 5° to 10°F. less
than temperature in the guide).
roasting. The latch is used for self-cleaning only.
Roasting is cooking by dry heat. Tender meat or
poultry can be roasted uncovered in your oven.
Roasting temperatures, which should be low and
steady, keep spattering to a minimum.
Roasting is really a baking procedure used for meats.
Therefore, oven controls are set to Baking or Timed
Baking. (You may hear a slight clicking sound,
indicating the oven is working properly.) Timed
Baking will turn the oven on and off automatically.
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. Place the shelf
in A or B position.
No preheating
is necessary.
3. Turn the OVEN
OVEN SET
OVEN TEMP
SET to BAKE
and the OVEN
TEMP to
the desired
temperature.
5
B
2. Check the weight
A
of the meat. Place
the meat fat-side-up,
or poultry breast-
side-up, on the roasting grid in a shallow pan.
The melting fat will baste the meat. Select a
pan as close to the size of the meat as possible.
(The broiler pan with grid is a good pan for this.)
4. After roasting
is complete, turn the OVEN SET knob or the
OVEN TEMP knob to OFF.
Use of Aluminum Foil
You can use aluminum foil to line the broiler pan.
This makes clean-up easier when using the pan for
marinating, cooking with fruits, cooking heavily
cured meats or basting food during cooking. Press
the foil tightly around the inside of the pan.
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Questions and Answers
Q. Is it necessary to check for doneness with a
meat thermometer?
Q. Do I need to preheat my oven each time I cook
a roast or poultry?
A. Checking the finished internal temperature at the
completion of cooking time is recommended.
Temperatures are shown in the Roasting Guide.
For roasts over 8 lbs., check with thermometer at
half-hour intervals after half the time has passed.
A. It is not necessary to preheat your oven.
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
A. Yes. Buy a roast as even in thickness as possible,
or buy rolled roasts.
Q. Why is my roast crumbling when I try to
carve it?
Q. Can I seal the sides of my foil “tent” when
roasting a turkey?
A. Roasts are easier to slice if allowed to cool 10 to
20 minutes after removing them from the oven.
Be sure to cut across the grain of the meat.
A. Sealing the foil will steam the meat. Leaving
it unsealed allows the air to circulate and brown
the meat.
ROASTING GUIDE
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per
pound additional time (10 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly.
Some commercial frozen poultry can be cooked
successfully without thawing. Follow the directions
given on the package label.
Oven
Approximate Roasting Time
in Minutes per Pound
Internal
Temperature °F.
Type
Temperature Doneness
Meat
3 to 5 lbs.
24–30
30–35
35–45
21–25
25–30
30–35
35–45
35–45
6 to 8 lbs.
Tender cuts; rib, high quality sirloin
tip, rump or top round*
325°
325°
Rare:
18–25
22–25
28–33
20–23
24–28
28–33
30–40
30–40
140°–150°†
150°–160°
170°–185°
140°–150°†
150°–160°
170°–185°
170°–180°
170°–180°
125°–130°
Medium:
Well Done:
Rare:
Lamb leg or bone-in shoulder*
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
325°
325°
325°
10 minutes per pound (any weight)
Poultry
3 to 5 lbs.
35–40
Over 5 lbs.
Chicken or Duck
Chicken pieces
325°
350°
Well Done:
Well Done:
30–35
185°–190°
185°–190°
In thigh:
35–40
10 to 15 lbs.
20–25
Over 15 lbs.
15–20
Turkey
325°
Well Done:
185°–190°
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
†The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means
some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
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BROILING
Do not lock the oven door with the latch while
Turn the food only once during broiling. Time the foods
for the first side according to the Broiling Guide. Turn the
food, then use the times given for the second side as a
guide to the preferred doneness.
broiling. The latch is used for self-cleaning only.
Broiling is cooking food by intense radiant heat from
the upper element in the oven. Most fish and tender cuts
of meat can be broiled. Follow these directions to keep
spattering and smoking to a minimum.
1. If the meat has fat or gristle around the edge,
cut vertical slashes through both about 2 inches
apart. If desired, the fat may be trimmed, leaving
layer about 1/8″ thick.
2. Place the meat on the broiler grid in the broiler pan.
Always use the grid so the fat drips into the broiler
pan; otherwise the juices may become hot enough
to catch fire.
4. Leave the door open to
the broil stop position.
The door stays open
by itself, yet the proper
temperature is
maintained in the oven.
5. Turn the OVEN SET and the OVEN TEMP knobs
to BROIL. Make sure you turn the knobs all the
way to the BROIL position. Preheating the
elements is not necessary. (See the notes in the
Broiling Guide.)
3. Position shelf on recommended shelf position as
suggested in Broiling Guide.
6. When finished broiling, turn the OVEN SET knob
or the OVEN TEMP knob to OFF. Serve food
immediately, leaving the broiler pan and grid
outside the oven to cool during the meal for
easiest cleaning.
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan
and broiler grid. However, you must mold the foil
tightly to the grid and cut slits in it just like the grid.
Without the slits, the foil will prevent fat and meat
juices from draining to the broiler pan. The juices
could become hot enough to catch on fire. If you do
not cut the slits, you are frying, not broiling.
Questions and Answers
Q. When broiling, is it necessary to always use a
grid in the pan?
Q. Why are my meats not turning out as brown
as they should?
A. Yes. Using the grid suspends the meat over the pan.
As the meat cooks, the juices fall into the pan, thus
keeping meat drier. Juices are protected by the grid
and stay cooler, thus preventing excessive spatter
and smoking.
A. In some areas, the power (voltage) to the oven
may be low. In these cases, preheat the broil
element for 10 minutes before placing the broiler
pan with food in the oven. Check to see if you are
using the recommended shelf position. Broil for
the longest period of time indicated in the Broiling
Guide. Turn the food only once during broiling.
Q. Do I need to grease my broiler grid to prevent
meat from sticking?
Q. Should I salt the meat before broiling?
A. No. The broiler grid is designed to reflect broiler heat,
thus keeping the surface cool enough to prevent the
meat from sticking to the surface. However, spraying
the broiler grid lightly with a vegetable cooking
spray before cooking will make clean-up easier.
A. No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Turn the
meat with tongs; piercing the meat with a fork
allows the juices to escape. When broiling poultry
or fish, brush each side often with butter.
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BROILING GUIDE
• Always use a broiler pan and grid. They are
designed to minimize smoking and spattering by
trapping juices in the shielded lower part of the pan.
• If desired, marinate meats or chicken before
broiling, or brush with barbecue sauce last 5 to
10 minutes only.
• The oven door should be open to the broil
stop position.
• When arranging food on the pan, do not let fatty
edges hang over the sides because dripping fat
could soil the oven.
• Make sure you turn the OVEN SET and OVEN
TEMP knobs all the way to the BROIL position.
• Frozen steaks can be broiled by positioning the oven
shelf at next lowest shelf position and increasing
1
2
cooking time given in this guide 1 ⁄ times per side.
Quantity and/or
Thickness
1/2 lb. (about 8
thin slices)
Shelf
First Side
Second Side
Food
Bacon
Position Time, Minutes Time, Minutes Comments
1
1
2
2
C
4 ⁄
4 ⁄
Arrange in single layer.
Ground Beef
Well Done
1 lb. (4 patties)
1/2 to 3/4 inch thick
Space evenly.
Up to 8 patties take about same time.
C
10
7
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
1 inch thick
C
C
C
C
C
C
6
8
5
6
Steaks less than 1 inch thick cook
through before browning. Pan frying
is recommended.
1
2
(1 to 1 ⁄ lbs.)
12
11
1
2
1 ⁄ inch thick
10
15
25
7–8
14–16
20–25
Slash fat.
1
2
(2 to 2 ⁄ lbs.)
Chicken
1 whole
A
35
10–15
Reduce time about 5 to 10 minutes
per side for cut-up chicken. Brush
each side with melted butter. Broil
skin-side-down first.
1
2
(2 to 2 ⁄ lbs.),
split lengthwise
Bakery Products
Bread (Toast) or
Toaster Pastries
English Muffins
1
2
2 to 4 slices
1 pkg. (2)
2 (split)
C or D
1 ⁄ –2
1/2
Space evenly. Place English muffins
cut-side-up and brush with butter,
if desired.
Cut through back of shell. Spread
open. Brush with melted butter before
broiling and after half of broiling time.
C or D
B
3–4
13–16
Lobster Tails
2–4
Do not
turn over.
(6 to 8 oz. each)
Fish
1-lb. fillets 1/4 to
1/2 inch thick
C
5
5
Handle and turn very carefully. Brush
with lemon butter before and during
cooking, if desired. Preheat broiler to
increase browning.
Ham Slices
(precooked)
1 inch thick
B
8
8
Increase time 5 to 10 minutes per side
1
2
for 1 ⁄ inch thick or home cured ham.
Pork Chops
Well Done
2 (1/2 inch thick)
2 (1 inch thick),
about 1 lb.
C
B
10
13
10
13
Slash fat.
Lamb Chops
Medium
2 (1 inch thick),
C
C
C
B
10
12
14
17
9
Slash fat.
Well Done
about 10 to 12 oz.
10
1
2
Medium
Well Done
2 (1 ⁄ inch thick),
12
12–14
about 1 lb.
Wieners and
similar precooked
sausages,
1-lb. pkg. (10)
C
6
1–2
If desired, split sausages in half
lengthwise; cut into 5- to 6-inch pieces.
bratwurst
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OPERATING THE SELF-CLEANING OVEN
Normal Cleaning Time: 3 hours
3. Clean spatters or spills on the oven front frame, and
Quick Reminder:
the oven door outside the gasket with a dampened
cloth. The oven front frame and the oven door
outside the gasket do not get cleaned by the self-
clean cycle. On these areas use detergent and hot
water or a soap-filled steel wool pad. Rinse well
with a vinegar and water solution. This will help
prevent a brown residue from forming when the
oven is heated. Buff these areas with a dry cloth.
Do not clean the gasket.
1. Turn the OVEN SET and the OVEN TEMP
knobs to CLEAN.
2. Latch the door.
3. Set the automatic oven timers.
Before a Clean Cycle
Do not use abrasives or oven cleaners. Clean the
top, sides and outside front of the oven door with
soap and water.
The range must be completely cool in order to set
the self-clean cycle. You may have to allow the oven
to cool before you can slide the door latch.
Make sure the oven light bulb cover is in place.
We recommend venting with an open window or
using a ventilation fan or hood during the first self-
clean cycle.
Do not rub or clean the door gasket—
the fiberglass material of the gasket has an
extremely low resistance to abrasion. An intact
and well-fitting oven door gasket is essential for
energy-efficient oven operation and good baking
results. If you notice the gasket becoming worn,
frayed or damaged in any way or if it has become
displaced on the door, you should have it replaced.
1. Remove all cookware and any aluminum foil from
the oven—they cannot withstand the high cleaning
temperatures.
NOTE: The oven shelves may be cleaned in the
self-cleaning oven. However, they will darken, lose
their luster and become hard to slide.
4. Close the door and make sure the oven light is
off. If the oven light is not turned off, the life of
the bulb will be shortened or it may burn out
immediately.
2. To avoid heavy smoke in the kitchen during self-
cleaning, wipe up heavy soil on the oven bottom.
(If you use soap, rinse thoroughly before self
cleaning to prevent staining.) The enamel grid and
broiler pan may be cleaned in the self-clean oven.
However, to help prevent heavy smoke caused by
self-cleaning the greasy soil in the pan, you must
first clean off the excess grease.
Do not use commercial oven cleaners or oven
protectors in or near the self-cleaning oven.
A combination of any of these products plus the high
clean cycle temperatures may damage the porcelain
finish of the oven.
Oven light
Oven
front frame
Oven door gasket
Outside
oven gasket
Inside oven
gasket
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How to Set the Oven for Cleaning
• The oven cycling light (below the OVEN TEMP
knob), the cleaning light and the oven on light will
glow, indicating that the self-clean cycle has begun.
When the oven reaches a certain temperature, the
oven door will lock. The latch handle cannot be moved
until oven cleaning is complete and the oven cools
down. Oven door and window get hot during self-
clean cycle. DO NOT TOUCH.
Quick Reminder:
1. Turn the OVEN SET and the OVEN TEMP
knobs to CLEAN.
2. Latch the door.
3. Set the automatic oven timers.
• The oven will smoke the first time you use the self-
clean cycle even though you have wiped up any
excessive soil. This is normal and should stop in
about 10 minutes. To help control the smoke, turn
on the exhaust fan over the range when you use the
self-clean cycle the first time.
1. Turn the OVEN SET and OVEN TEMP knobs to
CLEAN. The controls will snap into position when
the CLEAN location is reached.
2. Slide the latch
handle to the
right as far
as it will go.
Never force the latch handle. Forcing the handle
will damage the door lock mechanism.
3. Set the automatic timers.
12
60
STOP TIME DELAY START
OFF
0
12
6
12
6
10
50
9
3
9
3
9
3
20
40
30
PUSH TO TURN
6
• Make sure both the clock and the DELAY START
dial show the correct time of day. When the
DELAY START knob is pushed in and turned, it
will “pop” into place when the time shown on the
clock is reached.
• Push in and turn the STOP TIME knob. Set the Stop
Time for 3 hours later than present time of day—for
example, if it is 6:00 now, set Stop Time for 9:00.
To Stop a Clean Cycle
1. Turn the OVEN SET knob or the OVEN TEMP knob to OFF.
2. Wait until the oven has cooled below the locking temperature to
unlatch the door.
(continued next page)
29
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OPERATING THE SELF-CLEANING OVEN
(continued)
After a Clean Cycle
After cleaning is complete, the door will stay locked
until the oven cools down. The door latch and oven
control knobs must be returned to their original
positions before you can use the oven.
You may notice some white ash in the oven.
Just wipe it up with a damp cloth after the oven cools.
If white spots remain, remove them with a soap-
filled steel wool pad. Be sure to rinse thoroughly
with a vinegar and water mixture. These deposits are
usually a salt residue that cannot be removed by the
clean cycle.
1. When oven has cooled,
slide the latch handle to
the left as far as it will
go and open the door.
If you cannot slide the
latch easily to unlock the
door, allow additional time for cooling.
If the oven is not clean after one clean cycle,
repeat the cycle.
If the shelves become hard to slide, wipe the shelf
supports with cooking oil.
2. Turn the OVEN SET knob to OFF.
Turn the OVEN TEMP knob to OFF.
NOTE: To start and stop cleaning at a time later
than shown on clock, push in and turn the DELAY
START dial to the time you wish cleaning to start.
Then set the STOP TIME dial for 3 hours later than
the Start Time. The oven will automatically turn on
and off at the set times.
Questions and Answers
Q. Why won’t my oven clean immediately even
though I set all the time and clean knobs
correctly?
Q. Should there be any odor during the cleaning?
A. Yes, there will be an odor during the first few
cleanings. Failure to wipe out excessive soil might
also cause an odor when cleaning.
A. Check to be sure your DELAY START dial is set
to the same time as the range clock. Also check to
be sure the latch handle is moved to the right.
Q. What causes the hair-like lines on the enameled
surface of my oven?
Q. If my oven clock is not set to the correct time
of day, can I still self-clean my oven?
A. This is a normal condition resulting from heating
and cooling during cleaning. They do not affect
how your oven performs.
A. No. Your Automatic Oven Timers use the range
clock to help start and stop the self-cleaning cycle.
Q. Why do I have ash left in my oven after cleaning?
Q. Can I use commercial oven cleaners on any part
of my self-cleaning oven?
A. Some types of soil will leave a deposit which is ash.
It can be removed with a damp sponge or cloth.
A. No cleaners or coatings should be used around any
part of this oven. If you do use them and do not wipe
the oven absolutely clean afterward, the residue can
scar the oven surface and damage metal parts the
next time the oven is automatically cleaned.
Q. My oven shelves do not slide easily. What is
the matter?
A. The self-clean cycle causes the oven shelves to
lose their luster and become hard to slide.
To make the shelves slide more easily, wipe the
shelf supports with cooking oil.
Q. What should I do if excessive smoking occurs
during cleaning?
Q. My oven shelves have become gray after the
self-clean cycle. Is this normal?
A. This is caused by excessive soil, and you should
switch the OVEN SET knob to OFF. Open the
windows to rid the room of smoke. Allow the oven
to cool for at least one hour before opening the door.
Wipe up the excess soil and reset the clean cycle.
A. Yes. After the self-clean cycle, the shelves will
lose some luster and change to a deep gray color.
Q. Can I cook food on the cooktop while the oven
is self-cleaning?
Q. Is the “crackling” or “popping” sound I hear
during cleaning normal?
A. Yes. While the oven is self-cleaning, you can use
the cooktop just as you normally do.
A. Yes. This is the metal heating and cooling during
both the cooking and cleaning functions.
30
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CARE AND CLEANING
Follow these directions carefully in caring for the
radiant cooktop to help assure safe and proper
maintenance.
If your range is removed
for cleaning, servicing or any
reason, be sure anti-tip device
is re-engaged properly when
the range is replaced. Failure
to take this precaution could
result in tipping of the range
and cause injury.
Be sure that the surface unit control knobs are turned
off and that the entire cooktop is cool before cleaning.
(Sugar spills are the exception. Please see the Glass
Cooktop Cleaning section.) Do not use a cooktop cleaner
on a hot cooktop. The fumes can be hazardous to your
health and can chemically attack the glass surface.
BE SURE ELECTRIC POWER IS OFF BEFORE
CLEANING ANY PART OF THE RANGE.
Proper care and cleaning are important so your radiant
range will give you efficient and satisfactory service.
If soil, mineral deposits from evaporated water spills
or metal rub-off from aluminum cookware is not
removed, it will burn on the glass cooktop surface and
cause permanent discoloration.
Oven Light Replacement
CAUTION: Before replacing your oven light bulb,
disconnect the electrical power to the range at the
main fuse or circuit breaker panel. Be sure to let
the light cover and bulb cool completely.
To remove:
1. Hold a hand under the cover so it doesn’t fall when
released. With fingers of the same hand, firmly
push back the wire cover holder. Lift off the cover.
DO NOT REMOVE ANY SCREWS TO
REMOVE COVER.
2. Do not touch hot bulb with a wet cloth. Replace
bulb with a 40-watt household appliance bulb.
To replace cover:
1. Place it into groove of the light receptacle. Pull
wire forward to the center of the cover until it snaps
into place. When in place, the wire holds the cover
firmly. Be certain the wire is in the depression in
the center of the cover.
Wire cover holder
The oven light bulb is covered with a removable glass
cover that is held in place with a bail-shaped wire.
Remove the oven door, if desired, to reach cover easily.
2. Connect electrical power to the range.
(continued next page)
31
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CARE AND CLEANING
(continued)
Lift-Off Oven Door
The oven door is removable,
but it is heavy. You may need
help removing and replacing the
door. Do not lift the door by the
handle. This can cause damage
to the door.
• Do not rub or clean the door gasket—the fiberglass
material of the gasket has an extremely low
resistance to abrasion. An intact and well-fitting
oven door gasket is essential for energy-efficient
oven operation and good baking results. If you
notice the gasket becoming worn, frayed or damaged
in any way or if it has become displaced on the door,
you should have it replaced.
To remove the door, open it a
few inches to the special stop
position that will hold the door
open. Grasp firmly on each side
and lift the door straight up and
off the hinges.
NOTE: The gasket is designed with a gap at the
bottom to allow for proper air circulation.
Inside Gasket
Gasket
NOTE: Be careful not to place hands between the
hinge and the oven door frame as the hinge could
snap back and pinch fingers.
To replace the door, make sure the hinges are in the
special stop position. Position the slots in the bottom
of the door squarely over the hinges. Then lower the
door slowly and evenly over both hinges at the same
time. If hinges snap back against the oven frame, pull
them back out. If the oven door is crooked, push
down on the high corner to straighten it.
Outside Gasket
Outside of the door:
• Use soap and water to thoroughly clean the top,
sides and front of the oven door. Rinse well.
TO CLEAN THE DOOR:
Inside of the door:
• Spillage of marinades, fruit juices, tomato sauces
and basting materials containing acids may cause
discoloration and should be wiped up immediately.
When surface is cool, clean and rinse.
• Because the area inside the gasket is cleaned during
the self clean cycle, you do not need to clean this by
hand. Any soap left on the liner causes additional
stains when the oven is heated.
• Do not use oven cleaners, cleansing powders or
harsh abrasives on the outside of the door.
• The area outside the gasket can be cleaned with a
scouring pad.
Oven Heating Elements
Do not clean the bake element or the broil element.
Broil Element
Bake Element
Any soil will burn off when the elements are heated.
The bake element can be lifted gently to clean the
oven floor. If spillovers, residue or ash accumulate
around the bake element gently wipe around the
element with warm water.
32
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Oven Shelves
Clean the shelves with an abrasive cleanser or steel
wool. After cleaning, rinse the shelves with clean
water, rinse and dry.
NOTE: The oven shelves may also be cleaned in the
self-cleaning oven, however, the shelves will darken
in color, lose their luster and become hard to slide if
cleaned during the self-cleaning cycle.
Broiler Pan and Grid
After broiling, remove the broiler pan from the oven.
Remove the grid from the pan. Carefully pour out the
grease from the pan into a proper container. Wash and
rinse the broiler pan and grid in hot water with a soap-
filled or plastic scouring pad.
Both the broiler pan and grid can also be cleaned in
the dishwasher.
The enamel grid and broiler pan may be cleaned in
the self-clean oven. However, to prevent heavy smoke
caused by self-cleaning the greasy soil in the pan, you
must first clean off the excess grease.
Do not store a soiled broiler pan and grid anywhere in
the range.
If food has burned on, sprinkle the grid with
detergent while hot and cover with wet paper
towels or a dishcloth. Soaking the pan will remove
burned-on foods.
The broiler pan may be cleaned with a commercial
oven cleaner. If the grid is grey enamel, it can also be
cleaned with an oven cleaner. If the grid is chrome, do
not use an oven cleaner to clean it.
How to Remove the Storage Drawer or Kick Panel to Clean Under the Range
The area under the range can be reached easily
for cleaning by removing the bottom drawer (on
some models). To remove, pull the drawer out all
the way, tilt up the front and remove it. To replace,
insert glides at the back of the drawer beyond the
stop on range glides. Lift the drawer if necessary to
insert easily. Let the front of the drawer down, then
push in to close.
To clean under models with a front kick panel,
remove the panel by pulling it straight out at the
bottom. To replace the panel, first hook the top tabs
on and then the bottom tabs.
33
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CARE AND CLEANING
(continued)
Control Panel and Knobs
Clean up any spills or spatters with a damp cloth.
Remove heavier soil with warm, soapy water.
.
Clean the control panel with mild liquid dish
detergent and a soft cloth. Rub the control panel
lightly.
CAUTION: Do not use abrasives of any kind on the
control panel. The lettering on models with touch
pads is sensitive to abrasives and pressure.
The control knobs may be removed for easier
cleaning. To remove a knob, pull it straight off the
stem. Wash the knobs in soap and water but do
not soak.
Oven Vent
The oven is vented through an opening at the rear of
the cooktop. Never cover the opening with aluminum
foil or any other material. This would prevent the
oven vent from working properly.
Oven Vent
Metal Parts
Painted Surfaces
Do not use steel wool, abrasives, ammonia or
commercial oven cleaners. To safely clean surfaces;
wash, rinse and then dry with a soft cloth.
Painted surfaces include the sides, the control panel
and the drawer or kick panel 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.
34
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INSTALLATION INSTRUCTIONS
BEFORE YOU BEGIN
STEP 1
Read these instructions completely
PREPARE THE OPENING
and carefully.
IMPORTANT: Save these instructions for
the local electrical inspector’s use.
1
2
1 ⁄ inch spacing is recommended from the range
to adjacent vertical walls above cooktop surface.
Allow 30 inches minimum clearance between
surface units and bottom of unprotected wood or
metal top cabinet, and 15 inches minimum
between countertop and adjacent cabinet bottom.
EXCEPTION: Installation of a listed microwave
oven or cooking appliance over the cooktop shall
conform to the installation instructions packed
with that appliance.
To eliminate the risk of burns or fire by reaching
over heated surface units, cabinet storage space
above the surface units should be avoided. If
cabinet storage is to be provided, the risk can be
reduced by installing a range hood that projects
horizontally a min. of 5 inches beyond the bottom
of the cabinets. Make sure the wall covering,
countertops and cabinets around the range can
withstand heat generated by the range, oven or
cooktop up to 200°F.
IMPORTANT: OBSERVE ALL GOVERNING
CODES AND ORDINANCES.
NOTE TO INSTALLER: Leave these
instructions with the appliance after
installation is completed.
NOTE TO CONSUMER: Keep this Use and
Care Guide and Installation Instructions for
future use.
NOTE: This appliance must be properly
grounded.
TOOLS YOU WILL NEED
• Large blade screwdriver
• Channel lock pliers or small ratchet wrench
with 3/16-inch socket (for leveling range)
• 1/4-inch hex head nutdriver
NOT LESS THAN
WIDTH OF RANGE
ELECTRICAL REQUIREMENTS
CAUTION, FOR PERSONAL SAFETY:
HOOD
5″ MIN.
DO NOT USE AN EXTENSION CORD WITH
THIS APPLIANCE.
30″
MIN.
15″
MIN.
REMOVE HOUSE FUSE OR OPEN
CIRCUIT BREAKER BEFORE BEGINNING
INSTALLATION.
LOCATE
OUTLET BOX
WITHIN EITHER
SHADED AREA
This appliance must be supplied with the proper
voltage and frequency, and connected to an
individual, properly grounded branch circuit,
protected by a circuit breaker or time delay fuse, as
noted on the rating plate.
WALL
1
2
1 ⁄ ″
MIN.
Wiring must conform to National Electric Codes.
If the electric service provided does not meet the
above specifications, it is recommended that a
licensed electrician install an approved outlet.
Because range terminals are not accessible after
range is in position, flexible service conduit or cord
must be used.
INSTALL
OUTLET BOX
ON EITHER
WALL
C OF RANGE
L
SIDE OF C
L
1
2
7 ⁄ ″
5
7″
1
8
14 ⁄ ″
2
7 ⁄ ″
OUTLET
BOX
1
2
3 ⁄ ″
5″
1
4
2 ⁄ ″
CORD
FLOOR
Anti-Tip Bracket
(install in either rear corner)
(continued next page)
35
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INSTALLATION INSTRUCTIONS
(continued)
PREPARE THE OPENING (continued)
BEFORE
Flooring Under the Range
KNOCKOUT
RING
Your range, like many other household
items, is heavy and can settle into soft
floor coverings such as cushioned vinyl
or carpeting. When moving the range on this
type of flooring, it should be installed on a 1/4
inch thick sheet of plywood (or similar material)
as follows:
BRACKET
AFTER
When the floor covering ends at the front of the
range, the area that the range will rest on should
be built up with plywood to the same level or
higher than the floor covering. This will allow
the range to be moved for cleaning or servicing.
KNOCKOUT
RING
REMOVED
C. Assemble the strain relief in the hole.
Insert the power cord through the strain relief
and tighten. Allow enough slack to easily attach
the cord terminals to the connector block. If tabs
are present at the end of the winged strain relief,
they can be removed for better fit.
STEP 2
PREPARE FOR ELECTRICAL CONNECTION
Effective January 1, 1996 the National
Electric Code requires that new construction
(not existing) utilize a 4 conductor connection
to an electric range. When installing an
electric range in new construction follow
Steps 3 and 5 for 4 wire connection.
NOTE: Do not install the power cord without a
strain relief.
WIRING COVER
(SHOWN REMOVED)
Use only 3-conductor or 4-conductor U.L. listed
range cord. These cords may be provided with
ring terminals on wire and strain relief device.
CONNECTOR
BLOCK
A range cord rated at 40 amps with 125/250
minimum volt range is required. A 50 amp range
GROUND
STRAP
cord is not recommended but if used, it should
3
8
be marked for use with nominal 1 ⁄ ″ diameter
connection openings. Care should be taken to
center cable and strain relief within knockout
hole to keep the edge from damaging the cable.
STRAIN
RELIEF
NOTE: A 4-conductor cord is to be used when
the appliance is installed in a mobile home or
when local codes do not permit grounding
through the neutral. If conduit is being used,
go to Step 6 or 7.
BRACKET
POWER CORD
STRAIN RELIEF
BRACKET (PROVIDED
WITH RANGE CORD.
NOT PART OF RANGE.)
STEP 3
POWER CORD STRAIN RELIEF INSTALLATION
A. Remove the lower rear range wiring cover to
expose the connector block and bracket.
3
8
B. Remove the knockout ring (1 ⁄ ″) located on
bracket directly below the connector. To remove
the knockout, use a pair of pliers to bend the
knockout ring away from the bracket and twist
until ring is removed.
36
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STEP 4
STEP 5
3 WIRE POWER CORD INSTALLATION
4 WIRE POWER CORD INSTALLATION
Remove the 3 wire terminal screws from
the connector block. Insert screws through
each power cord terminal ring and into the
connector block until the screws engage the
nuts. Be certain that the center wire is connected
to the center screw of the connector block.
Tighten screws securely. Do NOT remove
A. Remove the 3 screws from the connector
block.
B. Remove the grounding screw and strap from
the connector block middle location and the
screw connection to the frame of the range.
BEFORE
NEUTRAL
TERMINAL
ground strap connection.
CONNECTOR
BLOCK
NEUTRAL
TERMINAL
GROUND
STRAP
GROUNDING STRAP
(GROUNDING TO RANGE)
POWER CORD
C. Insert screws through each power cord
terminal ring and into connector block until
screw engages nut. Be certain that the center
wire is connected to the center screw of the
connector block. Tighten screws securely.
WARNING: THE NEUTRAL OR GROUND
WIRE OF THE POWER CORD MUST BE
CONNECTED TO THE NEUTRAL
TERMINAL LOCATED IN THE CENTER OF
THE CONNECTOR BLOCK. THE POWER
LEADS MUST BE CONNECTED TO THE
OUTSIDE (BRASS COLORED) TERMINALS.
D. Attach ground wire to the frame of the range.
AFTER
NEUTRAL
TERMINAL
GROUNDING
TO RANGE
WARNING: THE NEUTRAL WIRE OF
SUPPLY CIRCUIT IS CONNECTED TO
THE NEUTRAL TERMINAL LOCATED
IN THE CENTER OF THE CONNECTOR
BLOCK. THE POWER LEADS MUST
BE CONNECTED TO THE OUTSIDE
(BRASS COLORED) TERMINALS. THE
4TH GROUNDING LEAD MUST BE
CONNECTED TO THE FRAME OF THE
RANGE WITH THE GROUNDING SCREW.
(continued next page)
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INSTALLATION INSTRUCTIONS
(continued)
STEP 6
STEP 7
3 WIRE CONDUIT INSTALLATION
4 WIRE CONDUIT INSTALLATION
Remove the 3 screws from the connector
block. Insert bare wires between the connector
block terminals and movable nuts. Tighten
screws securely. Do not remove ground
strap connection.
Remove the 3 screws from the connector block.
Remove the grounding strap from the connector
block middle location and the screw connecting
it to the frame of the range. Insert bare wires
between the connector block terminals and
movable nuts. Tighten screws securely. Attach
ground wire to the frame of the range.
SCREW
CONNECTOR
BLOCK
TERMINAL
SCREW
CONNECTOR
BLOCK
TERMINAL
BARE
WIRE
BARE
WIRE
MOVABLE
NUT
FLEXIBLE
CABLE
MOVABLE
NUT
FLEXIBLE
CABLE
CONNECTOR
BLOCK
BARE
WIRE TIPS
CONNECTOR
BLOCK
BRACKET
BRACKET
CONDUIT
CONDUIT
WARNING: CONNECTOR BLOCK IS
APPROVED FOR COPPER WIRE
CONNECTION ONLY. IF ALUMINUM
WIRE IS USED, SEE NOTE BELOW.
WARNING: CONNECTOR BLOCK IS
APPROVED FOR COPPER WIRE
CONNECTION ONLY. IF ALUMINUM
WIRE IS USED, SEE NOTE BELOW.
NOTE: ALUMINUM WIRING
NOTE: ALUMINUM WIRING
A. Do not connect Aluminum wire to connector
block. Use copper building wire rated for the
correct amperage and voltage to make 3 (three)
3 inch copper jumper wires. Connect wire as per
Step 6 or 7 depending on number of wires.
A. Do not connect Aluminum wire to connector
block. Use copper building wire rated for the
correct amperage and voltage to make 3 (three)
3 inch copper jumper wires. Connect wire as per
Step 6 or 7 depending on number of wires.
B. Splice copper wires to aluminum wiring using
special connector terminals designed and UL
approved for joining copper to aluminum and
follow the connector manufacturers
B. Splice copper wires to aluminum wiring using
special connector terminals designed and UL
approved for joining copper to aluminum and
follow the connector manufacturers
recommended procedure closely.
recommended procedure closely.
Wire used, location and enclosure of splices,
etc., must conform to good wiring practices and
local codes.
Wire used, location and enclosure of splices,
etc., must conform to good wiring practices and
local codes.
38
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STEP 8
STEP 9
LEVELING THE RANGE
ANTI-TIP BRACKET INSTALLATION
AN ANTI-TIP bracket is supplied with instructions
for installation in a variety of locations. The
instructions include a template, a parts list and a
list of tools necessary to complete the installation.
Read the IMPORTANT SAFETY INSTRUCTIONS
and the instructions that fit your situation before
beginning installation.
The range must be level. Leveling feet are located
at each corner of the base of the range. Remove
the storage drawer or kick panel (depending on
your model) and using channel locks, rotate the
leveling feet in and out as required to level the
range. (For instructions on how to remove and
replace the storage drawer or the kick panel, see
the Cleaning Under the Range section in Care
and Cleaning.) On some models, there are plastic
covers which may be removed for easy
adjustment (just squeeze and pull).
WARNING
One of the rear leveling feet will engage the
ANTI-TIP bracket (allow for some side to side
adjustment). Allow a minimum clearance of 1/8-
inch between the range and the leveling foot that
is to be installed into the ANTI-TIP bracket.
Check the range for proper installation into the
ANTI-TIP bracket (after the range has been
properly installed) by removing the kick panel or
storage drawer and inspecting the rear leveling
leg. Make sure it fits securely into the slot.
1. Range must be secured by ANTI-TIP bracket
supplied.
2. See instructions to install (supplied with
bracket).
3. Unless properly installed, range could be
tipped by stepping or sitting on door. Injury
might result from spilled hot liquids or from
range itself.
Typical Installation of Anti-Tip Bracket
Attachment to Wall
Bracket
STEP 10
FINAL CHECK
Wall Plate
Screw Must Enter
Wood or Metal
Be sure all switches are in the OFF position
before leaving the range.
39
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QUESTIONS?
USE THIS PROBLEM SOLVER
PROBLEM
POSSIBLE CAUSE
SURFACE UNITS WILL NOT • You must use pans which are absolutely flat. If light can be seen between
MAINTAIN A ROLLING
BOIL OR FRYING RATE IS
NOT FAST ENOUGH
the pan bottom and a straight edge, the elements will not transfer heat properly.
• Pan bottoms should closely match the diameter of the surface unit selected.
FOODS COOK SLOWLY
• Improper cookware being used. Pan bottoms should be flat, fairly heavy-weight
and the same diameter as the surface unit selected.
SURFACE UNITS DO NOT
WORK PROPERLY
• Difficulty may be in the main distribution panel of your house, caused by a
blown oven-circuit fuse, a tripped oven-circuit breaker, the main fuse or the
main circuit breaker, depending on the nature of the power supply. If a circuit
breaker is involved, reset it. If the control box uses fuses, the oven fuse
(a cartridge-type) should be changed, BUT ONLY BY SOMEONE FAMILIAR
WITH ELECTRICAL CIRCUITS. If after performing one of these procedures,
the fuse blows or circuit breaker trips again, call for service.
NOTE: Apartment tenants or condominium owners should ask their building
management to perform this check before calling for service.
• Cooktop surface unit controls are not properly set, or the wrong control knob
is set for the surface unit you are using.
TINY SCRATCHES
• Incorrect cleaning methods have been used, cookware with rough bottoms has
been used, or coarse particles (salt or sand) were between the cookware and the
surface of cooktop. Use recommended cleaning procedures, be sure cookware
bottoms and cookware are clean before use and use cookware with smooth
bottoms. Tiny scratches are not removable but will become less visible in time
as a result of cleaning.
(may appear as cracks) OR
ABRASIONS ON RADIANT
COOKTOP GLASS SURFACE
METAL MARKINGS
(may appear as scratches)
• Do not slide aluminum cookware across the surface. Use recommended
cleaning procedure to remove marks.
• Incorrect cleaning materials have been used, encrusted boilovers or grease spatters
remain on the surface. Use a razor scraper and recommended cleaning procedure.
DARK STREAKS
OR SPECKS
• Use a razor scraper and recommended cleaning procedure.
AREAS OF
DISCOLORATION
ON COOKTOP
• Marks from aluminum and copper pans as well as mineral deposits from water
or food can be removed with the cleaning cream.
HOT SUGAR MIXTURES/
PLASTIC MELTED TO
THE SURFACE
• See the Glass Cooktop Cleaning section.
FREQUENT CYCLING
OFF AND ON OF
SURFACE UNITS
• Incorrect cookware used. Use only flat cookware to minimize cycling.
40
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PROBLEM
POSSIBLE CAUSE
OVEN WILL NOT WORK
• Plug on range is not completely inserted in the electrical outlet.
• The circuit breaker in your house has been tripped, or a fuse has been blown.
• Oven controls not properly set.
• Door left in locked position after cleaning.
OVEN LIGHT DOES
NOT WORK
• Light bulb is loose or defective. Tighten or replace.
FOOD DOES NOT
BROIL PROPERLY
• The OVEN SET knob not set at BROIL. Make sure you turn the knob all the
way to the BROIL position.
• The OVEN TEMP knob not set at BROIL. Make sure you turn the knob all
the way to the BROIL position.
• Door not left open to the broil stop position as recommended.
• Improper shelf position being used. See the Broiling Guide.
• Food is being cooked on hot pan.
• Cookware is not suited for broiling.
• Aluminum foil used on the broil pan grid has not been fitted properly and
slit as recommended.
FOOD DOES NOT ROAST
OR BAKE PROPERLY
• The OVEN SET knob not set at BAKE.
• The OVEN TEMP knob not set at proper temperature.
• Oven shelf is not level.
• Incorrect cookware or cookware of improper size is being used.
• Oven thermostat needs adjustment. See the Adjust the Oven Thermostat—
Do It Yourself section.
OVEN DOOR
IS CROOKED
• Because the oven door is removable, it sometimes gets out of position
during installation. To straighten the door, push down on the high corner.
OVEN DOOR
ACCIDENTALLY LOCKED
DURING COOKING
• Turn the OVEN TEMP knob to OFF. Allow oven to cool.
Never force the door latch handle.
OVEN DOOR WILL
NOT UNLOCK
• Oven must cool below locking temperature.
OVEN NOT CLEAN
AFTER CLEAN CYCLE
• Oven controls not set properly.
• Heavily soiled ovens may need to self-clean again or for a longer period.
• Heavy spillovers should be cleaned before starting clean cycle.
(continued next page)
41
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THE PROBLEM SOLVER
(continued)
PROBLEM
POSSIBLE CAUSE
OVEN WILL NOT
SELF-CLEAN
• Automatic timer dials not set or not set properly. The clock must be set to time
of day and the STOP TIME dial must be set and advanced beyond the time
noted on oven clock.
• The STOP TIME dial was not advanced for long enough.
• Both the OVEN SET and the OVEN TEMP knobs must be set at the
CLEAN setting.
• During the self-cleaning function, a thick pile of spillover in the oven can
leave a heavy layer of ash that can insulate the area from further heat.
• The door latch handle not moved all the way to the right.
OVEN DOOR
WON’T LATCH
• Oven may be too hot from previous use. Open oven door to cool oven. When
oven has cooled, latch handle can again be moved.
OVEN TEMPERATURE
TOO HOT OR TOO COLD
• Oven thermostat needs adjustment. See the Adjust the Oven Thermostat—
Do It Yourself section.
If you need more help…call, toll free:
GE Answer Center®
800.626.2000
consumer information service
42
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We’ll Be There
With the purchase of your new GE appliance, receive the assurance that if you ever need
information or assistance from GE, we’ll be there. All you have to do is call—toll-free!
GE Answer Center®
800.626.2000
Whatever your question about any GE major appliance, GE Answer Center®
information service is available to help. Your call—and your question—will be
answered promptly and courteously. And you can call any time. GE Answer
Center® service is open 24 hours a day, 7 days a week.
In-Home Repair Service
800-GE-CARES (800-432-2737)
A GE consumer service professional will provide expert repair service,
scheduled at a time that’s convenient for you. Many GE Consumer Service
company-operated locations offer you service today or tomorrow, or at your
convenience (7:00 a.m. to 7:00 p.m. weekdays, 9:00 a.m. to 2:00 p.m. Saturdays).
Our factory-trained technicians know your appliance inside and out—so most
repairs can be handled in just one visit.
For Customers With Special Needs…
2’ 6"
TBXTOLITE
ON WALL
SINGLE CONTROL
FAUCET
800.626.2000
6’ 10"
8"
5"
6"
5"
7"
1’ 0"
Upon request, GE will provide
Braille controls for a variety of GE
appliances, and a brochure to
assist in planning a barrier-free
kitchen for persons with limited
mobility. To obtain these items,
free of charge, call 800.626.2000.
Consumers with impaired hearing or speech who have
access to a TDD or a conventional teletypewriter may
call 800-TDD-GEAC (800-833-4322) to request
information or service.
1/8
3’ "
FLUORESCENT
FIXTURE
THIS LIGHT CAN
BE INSTALLED
IN BOTTOM OF
WALL CABINETS
2’ 10"
SECTION A-A
R SHALLOW DEPTH SINKS (6") WITH REAR DRAIN.
SINK SHOULD ALSO BE UNDERCOATED
SCALE 1’ 1"
=
Service Contracts
800-626-2224
You can have the secure feeling that GE Consumer Service will still be there
after your warranty expires. Purchase a GE contract while your warranty is still
in effect and you’ll receive a substantial discount. With a multiple-year contract,
you’re assured of future service at today’s prices.
Parts and Accessories
800-626-2002
Individuals qualified to service their own appliances
can have parts or accessories sent directly to their home.
The GE parts system provides access to over 47,000
parts…and all GE Genuine Renewal Parts are fully
warranted. VISA, MasterCard and Discover cards
are accepted.
User maintenance instructions contained in this guide
cover procedures intended to be performed by any user.
Other servicing generally should be referred to qualified
service personnel. Caution must be exercised, since
improper servicing may cause unsafe operation.
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Staple sales slip or cancelled
check here. Proof of original purchase
date is needed to obtain service
under warranty.
YOUR GENERAL ELECTRIC RANGE
WARRANTY
LIMITED ADDITIONAL
FOUR-YEAR WARRANTY
WHAT IS COVERED
For the second through fifth year
from date of original purchase,
we will provide, free of charge, a
replacement glass cooktop due to:
*******************************
FULL ONE-YEAR WARRANTY
For one year from date of original
purchase, we will provide, free of
charge, parts and service labor in
your home to repair or replace any
part of the range that fails because
of a manufacturing defect.
This warranty is extended to the
original purchaser and any succeeding
owner for products purchased for
ordinary home use in the 48 mainland
states, Hawaii and Washington, D.C.
In Alaska the warranty is the same
except that it is LIMITED because you
must pay to ship the product to the
service shop or for the service
• Cracking of the glass cooktop due
to thermal shock
• Discoloration of the glass cooktop
• Wear off of the pattern on the glass
cooktop
technician’s travel costs to your home.
• Cracking of the rubber seal
between the glass cooktop and
the porcelain edge
All warranty service will be provided
by our Factory Service Centers or by
our authorized Customer Care®
• Burn out of any of the radiant
surface units
servicers during normal working hours.
Should your appliance need service,
during warranty period or beyond, call
800-GE-CARES (800-432-2737).
For this limited additional four-year
warranty, you pay for the service trip
to your home and all service labor
charges.
• Service trips to your home to
• Damage to the glass cooktop
caused by use of cleaners other
than the recommended cleaning
cream provided with the product.
• Damage to the glass cooktop
caused by hardened spills of
sugary materials or melted plastic
that are not cleaned according
to the directions in the Use and
Care Guide.
• Damage to the product due to
misuse or abuse.
• Failure of the product if it is used
for other than its intended
WHAT IS NOT COVERED
teach you how to use the product.
Read your Use and Care material.
If you then have any questions
about operating the product,
please contact your dealer or our
Consumer Affairs office at the
address below, or call, toll free:
®
GE Answer Center
800.626.2000
consumer information service
• Improper installation.
If you have an installation
problem, contact your dealer or
installer. You are responsible for
providing adequate electrical,
gas, exhausting and other
connecting facilities as described
in the Installation Instructions
provided with the product.
purpose or used commercially.
• Damage to product caused by
accident, fire, floods or acts of God.
WARRANTOR IS NOT
RESPONSIBLE FOR
CONSEQUENTIAL DAMAGES.
• Replacement of house fuses or
resetting of circuit breakers.
Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion
may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.
To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.
Warrantor: General Electric Company
If further help is needed concerning this warranty, write:
Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225
This book is printed on recycled paper.
JBP63
Part No. 164D2966P238
Pub No. 49-8726
10-95 CG
Printed in Louisville, KY
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