GE JBP28G User manual

Brand: GE

Model: JBP28G

Category: Cookers

Type: User manual

—

How

get

thebestfrom

Energy-savingTips

Features

Surfacetooting

Oventooting

p15

Howtooperatethe

self-cleaningoven

p22

UseandCareof

model

JBP28G

Questions?

UsetheProblemSolver p26

YourDirectLine to&neml Electric

TheGE&wer Cenwf800.626.2000

~~f~~~filsi~tlctions *, . . . . . ...3. 4

.zz;c?gy-savi~lgTips . . . . .. . . ...5

Features

ofYeurMge . .. . . ...6

.~Q~f~~~cQQking . . . . . . . . . . .7-10

HomecmningTips..........11

surfaceCoQtigGuide....u,13

AutomaticTimermdClock. . ..14

usingYQuroven...+......*. U

Btig . . .. . . . . . . . . . . . . . . ..l6

R&+ngGuide=..............17

Roasting. . . . . . . . . . . . .. . .. ..l$

RoastiRgGuide..............19

Brofiing. . . . . . . . . .. . . . . . . ..2o

BroilingGuide . . . . . . . . . . . ...21

Operathgtheself-

‘cIeting QveH. .

● *. . ● . ..22.23

Removableovan Door. . . . . . ..24

~area~dcl~ning . ... . . . . . ...24

cleaningGuide . . . . *. +.

● . . . *25-

TheProblemsolver . *

● -.. . ● ..26

lfYouNeedSemice . . . . .. . . . .~

Wuranty . . .q. .* . . .. Backcover

isintendedtohelpyouoperate

andmaintainyournewrange

properly.

Keepithandyforanswerstoyour

questions.

Ifyoudon’tunderstandsomething

orneedmorehelp,write(include

yourphonenumber):

ConsumerAffairs

Ger}eralElectricCompany

AppliancePark

Louisville,KY40225

writedownthemodel

andserialnmbers.

You’llfindthemonalabelon

thefrontoftherangebehindthe

storagedrawer.

Thesenumbersarealsoonthe

ConsumerProductOwnership

RegistrationCardthatcamewith

yourrange.Beforesendingin this

card,pleasewritethesenumbers

here:

ModelNumber

SerialNumber

Usethesenumbersin any

correspondenceor servicecalls

concerningyourrange.

Immediatelycontactthedealer(or I

builder)thatsoldyoutherange.

savetimeandnloneye

Beforeyourequest

serticeo o @

ChecktheProblemSolveron

page26.It listscausesofminor

operatingproblemsthatyoucan

men usingelectricalappliances,

basic safetyprecautions should

be followed,incIudingthe

following:

@use tMs applianceOdy for its

intendeduse as describedin this

manual

●

@Besure your apptiance is

properly kwed mdgromded

bya qualifiedtechnicianin

accordancewith theprovided

initiation instructions.

~Don9tattempt to repair ,

orreplace my part of your

rangedess it isSpecwldly

recommendedk this book. Al

otherservicingshouldbe re~rred

to a qualified technician.

* h notImve cMdrendone-

chikh-enshouldnotbe Iefidone

or unattendd in an area wherean

apphanceis in use. Theyshodd

neverbe allowedto sitor stand

on anypart oftheappliance.

@hn’t allowanyone tochb,

Keephood ad grease fi!ters

standorhang on

tie door,

clean to maintaingood venting

draweror-e top.~ey codd

and to avoidgrease fires.

-age the mge and eventip

@Do not let coo~g grease

it over,caus@ severepersonal

injury.

or other flamable materials ‘–

accumdate in

or near the ~—

~CAmON:

~MS OF

range.

mmsT m

cHmDmN

SHOWDN~ BES~mD

not use wateron grease =

C~~E~ ~OW A

fries.

Neverpick up a fl~ming

~f.

-GE ORONH

pan. Smother flmkg pan on

BACHPL~HOFA

‘ surface

unitby coveringpan

wGRcmDm ~

cornplletelywithwe~-fitttig fid9

C-LWmG ONT= < ~

cookie sheet or flat tray.

MGE TO~ACH ITEMS

R*g greaseoukide a p,m

COWD

BESEWOUSLY

can be put out bycoveringwith

mmD. ~~, ~

baking soda or,ifavatiabie, a

rndti”pur~se drychemical

@Neverwear loos~-fittkg or~ ‘~

or fo~ fire exttiguisher.

hanging garments w~b-king

theappkce. H-able qterial

~‘~Do ‘~~~touch‘heating

couldbe ignitedif broug,htin .. . . ~

elemetitsorintiripr solace of

oven;Thesesurfacesmaybe hot

con~ct with hot heatingelements

and may cause severebums. . ~

~ enough’ti.burn eventhough they —---

are’darkin color. During and

o Use o~y dry poth61de~—

?*T

USe,do not touch, or let- ‘

moist or damp potholders on

clothingor other flamniable

hot surfacesmay result in bums ‘ materi~s ,con~ctsufiace ~~, .‘ ~

fromsteam. Do notletpotholders ‘ ~ areas ne~by sutiace unikor any

touchhot heating elements. Dp- ~

intqriof area ofhe oven;allow

notuse a towelor other bu~ ~. ~ ~

sufficienttimefor cooling,‘first.

❑—

cloth.

,..

~~~Potentially hot surfaces in~lude ~ =_-

* Neveruse yourapptiancefor ‘ .

thecookttipandartis facing the ==

wartig orheatkg the tifi.

Coo@p, ovenventopeningand =

sfices near the opening and S

~$toqk in or

on”~pp~W~e— ~ ‘ - crevices arotindthe oven~oor

~~ble ma&fidsshoddnot be ‘ Remember. The inside ~~rfac~ ‘-

stored in an ovenor near sufice ‘ . ~

of thetiven.qay be hot when the =~.

units.

~door is o~ened.

., m—

.*~~~ c~Mg pork, follow =;

our directions exactlyand always —

~.cbok the heat to at Ieast 170°F. =-

This a$stiresfiat, in the remote ‘ =#-

possibilitythattrichina maybe

=-A=-=--=

present in tie meat, it will be S

kill~dand tie meat will be safi =-

~–-—

to eat.

---––

Ef-

mpomm~sm

TYms~~uc~~o~$ (continu~)

oven

@Smd away frommge when

Qwtig ovendoor.Hot* or

stem which esupes m muse

b-@ hinds, fice red/or ey6.

@Use proper pan sti-This .

apptianceis eqtipped with one

~~!-- bums, ignition

of fla~ble materials, arid

spillage,the hande of a container

shotid be W = thecen~r

ofthe rangewithoutextending

overnearby surfaceuni@.

* ~w2ystirn smface ht to

0~ beforerernovhg utemil.

@Wep w eyeon foodsbebg

fried at ~GH

or WD~

@GH heab.

tind shouldbe used in or around

‘.

—

my pafl of the oven.

Yot3rrange,likemanyother

householditems,is

heavy and

cansettleinto softfloor coverings

such ascushionedviny!or

carpeting. Whenmovingtherange

onthistypeofflooring,usecare,

andit isrecommendedthatthese

simpleandinexpensiveinstructions

befollowed.

TherangeshouldbeinstaIledon

asheetofplywood(orsimilar

material)asfollows:Whenthe

floor coveringends

at thefront of

fh~ra~~ge,

theareathattherange

willreston shouldbebuiltupwith

plywoodtothesamelevelorhigher

thanthefloorcovering.Thiswill

allowtherangetobemovedfor

cleaningor servicing.

Iingthe

Range

Levelingscrewsarelocatedon

eachcornerofthebaseofthe

range.Removethebottomdrawer

andyoucan leveltherangeonan

unevenfloor.

Toremovedrawer,pull drawer

outallthe way,ti~tupthe front

and bke it out. Toreplace

drawer,insertrollersatbackof

drawerbeyondstoponrangeglides.

Liftdrawerif necessarytoinsert

easily.Letfrontofdrawerdown,

thenpushinto close.

mew=sammps

@Usecookwareofmediumweight @Preheatovenonlywhen

aluminum,withtight-fittingcovers,

necessary.Mostfoodswillcook

andflatbottomswhichcompletely satisfactorilywithoutpreheating.

covertheheatedportionofthe

Ifyoufindpreheatingisnecessary,

surfaceunit.

watchtheindicatorlightandput

@Cookfreshvegetableswitha

minimumamountofwaterina

coveredpan.

foodinovenpromptlyaftertie

light

~O~S OUt.

@Aiwaysturn ovenOFFbefore

removingfood.

@Watchfoodswhenbringingthem ~ .

quicklytacookingtemperaturesat

@Duringbaking,avoidfrequent

HIGHheat. Men foodreaches

dooropenings.Keepdooropenas

cookingtemperature,reduceheat shortatimeaspossiblewhenitis

immediatelytolowestsettingthat opened.

FeaturesofYourRange

Expltined

Featwehdex onpage

Expltined

Featwe hdex

onpage

~ OvenLightSwitch 1151

1 ModelandSerialNumbers

2 SurfaceUnitControls

7,8

13 BroilUnit 120 I

14 OvenInteriorLight I 24

3 Sensi-TempControl

15 OvenShelves

1151

4 “ON” IndicatorLightsfor 7

SurfaceUnits

16 OvenShelfSupports

[151

I 5 OvenSetControl 115

17 Broderh andRack

6 OvenTempControl

18 OvenLiner 1251.

7 OvenCyclingLight

8 AutomaticOvenTimer,Clock 14

andMinuteTimer

19 BakeUnit(Maybeliftedgently

—

forwipingovenfloor.)

20 StorageDrawer

1241

[ 9 DoorLockedLight

I 22

—

21 DoorLatch

1221

10 SolidElementSufiaceUnit

11 Sensi-TempSurfaceUnit

i —

22DoorGasket

1221

23OvenVent

141

kfomu*Ym Coobp

forthemtimme

Thetopworkingsurfaceof

thenewsolidelementshavea

protectivecoatingwhichmustbe

hardenedbeforeusingtheelemen~

forthefirsttime.Tohardenthis

coating,theelementsshouldbe

heatedwithoutapanfora short

periodoftime(regularelements

atHI settingandSensi-Temp

elementat maximumsetting

for3to5minutes).

Therewillbesomesmokeand

odor;thisisnormal.It isnon-

toxicandcompletelyharmless.

Heatingoftheelementwill

changethestainlesssteelelement

trimringsandtemperature

sensorstoagoldcolor.

THEELEMENTPR~EaIVE

COATINGMUSTBEHARDENED

~ HELPPROTECI’THEELEMENT

OVERITSLmE.

Gneml Idormation

AboutSolidElemenk

Theuseofyoursolidelement

cooktopisquitesimilartoan

electriccoilcooktop,withwhich

youprobablyarefamiliar.With

bothtypesyouwillenjoythe

cleanlinessofelectricityandthe

benefitsofretainedheatinthe

elements.However,thereare

differences.

~SolidelementsdoN~ glowred,

evenatHI setting.

*Solidelementsreachtemperature

alittleslower,andholdheatlonger

thanconventionaltubularelements.

Solidelementshaveveryevenheat

distribution.Sincesolidelements

holdheatlonger,youmaywishto

turntheelementoffsooner,and

takeadvantageoftheresidualheat.

Theamountofresidualheatis

dependentuponthequantityand

typeoffood,thematerialand

thicknessofthepanandthesetting

usedforcooking.

oThe red dot inthe cen~r ofthesolid

elementindicatesbutit-intemperature

limitersthatautomaticallyreduce

theheatif a panboilsdry,ifthe

elementis turnedonwithoutapan

orifthepanisnotmakingenough

contactwiththesurfaceofthe

element.Thereddotswillwearoff

withusewithoutaffectingthe

performanceoftheelements.

~There is~~~ hat ~ he element.

Onboilovers,waitforelementto

coolbeforecleaningelementarea.

~Solidelementcookingtakesyou

a stepclosertoeasiercleanup,

becausethecookingsurfaceis

sealedagainstspillsandthereare

nodripbowlsorburnerboxtoclean.

@Youmustuseproperflatbottomed

cookware,notwarped,convex,or

concave.Impropercookwarecould

causeunsatisfactorycooking

results.

——

~~~~~C~ COOti~g (continual)

Semi-WmpTMControl

Yoursurfaceunitsandcontrolsare

designedtogiveyouaninfinite

choiceofheatsettingsforsurface

unitcooking.

AtbothOFFandHI settings,there

isa slightniche.Whenturningthe

controlknobtoeitherofthese

positions,youwillfeelthecontrol

“click”intotheniche.

Whencookinginaquietkitchen,

youmayhearslight“clicking”

sounds-an indicationthattheheat

settingsyouselectedarebeing

maintained.

Switchingheatstohighersettings

alwaysresultsinaquickerchange

thanswitchingtolowersettings.

cml* Gtide

forUskg Hea@

~–Bring watertoboil.

~Dm HI (8-9)–Fast fry,pan

broil;maintainfastboilonlarge

amountoffood.

~D—Saute andbrown;maintain

slowboilon largeamountoffood.

~W (>3)–Cookafterstartingat~;

cookwithlittlewaterinmered pan.

W—Steam rice,cereal;maintain

servingtemperatureofmostfoods.

1.AtHI or MEDIUMHI (8-9),

neverleavefoodunattended.

Boiloverscausesmoking;greasy

spilloversmaycatchfire.

2. AtWMor LOW(2-3),melt

chocolate,butteronsmallunit.

Thiscontrolallowsyoutopre-select

thedesiredtemperature.Toturn

theelementON,pushinandturn

clockwise.Youwillfeela “click”

atthe “off”positionandatthe

“boil”position.

Theautomaticelementsensestie

temperatureofthecookingutensil

andregulatesit accordingtothe

settingselected.Onlyonesettingis

necessaryforeachmethod-frying,

simmering,etc.

Whenturnedon,theSensi-Temp

elementalwaysbeginswithfu~

power,nomatterwherethedid

is set.Whenthetemperature

correspondingtothatsettinghas

beenreached,theelementcycles

OFFandON,similartoyouroven.

Evenwhenthedid issetat

minimumtheelementbeginson

fill poweruntiltheselectedheat

settingisreached.

TheSensi-Tempelementwillnot

bumfoodwhenthecorrectsetting

isselected.Forexample,baked

beans,chocolate,mashedpotatoes

canbelefiontheSensi-Tempelement

withoutscorchingorburning.Food

maydehydrateiflefionbuttheheat

sensingdevicewillnotletthefood

orpanoverheatbeyondthesetting.

Cooktoptemperaturesincrease

withthenumberofelementsthat

areon. With3 or4elements

t~lrnedon, surfacetemperatures

arefigh, sobecarefulwhen

touchg thecooktop. ‘

Howb SettheControk

Step1:Graspcontrolknoband

pushin.

[

Step2:Turneitherclockwiseor

counterclockwisetodesiredheat

setting.

ControBmustbepushedinto set

onlyfrom0~ position.When

controlisin anypositionother

than0~, it mayberotated

withoutpushingin.

BesureyouturncontroltoOFF

whenyoufinishcooking.An

indicatorlightwillglowwhen

ANYheatonanysbce unitison.

Aluminumcookwareconductsheat

fasterthanothermetals.Castiron

andcoatedcastironcookwareisslow

toabsorbheat,butgenerallycooks

evenlyatWMor MEDsettings.

Steelpansmaycookunevenlyif

notcombinedwithothermetals.

Flatground~roceram” saucep

or skilletscoatedonthebottom

withaluminumcookevenly.Glass

saucepansshouldbeusedonlyas —

them-mufacturerdescribes.Donot

useawiretrivetor anyotherkind —

ofheat-retardingpadbetweenthe

cookwareandtheelement.

ToReceiveMmhm

—

PerformancefromYour

SolidElement

~Forcooking,theuseofappropriate

utensilsisimportant.

@Goodutensilshavea thick,flat

bottomwhichabsorbstheheatfrom

theelement.Thethick,flatbottom

providesgoodheatdistribution

fromtheelementtothefood.This

cookingprocessrequireslittle

water,fatandelectricity.

~Utensilswiththin,uneven

bottomsdonotadequatelyutilize

theheatcomingfromtheelement.

Thefoodtobecookedmaybumand

requiremoretimeandelectricity.

Youwouldalsohaveto addmore

fator water.

~Useonlypansofgoodquality

thesolidelements.Theyshould

aveastablebottom,slightlyconcave

= towardsthecenter,justenough

sothatthebottomofthepanhas

—

thegreatestpossiblecontactwith

thesolidelementduringheating

operation.Thisresultsinthe

optimumuseofenergy.Pans

withunevenbottomsarenot

suitable.

=Evennessofthepanbottomcan

becheckedbyaruleor thestraight

edgeofatable.

—

@Don’tusepanswithrounded

bottoms.Theydon’thaveenough .

contactwiththesolidelementto

cookproperly.

@Usepansofthecorrectdiameter

only.Theyshouldbeslightlylarger

thanthesolidelementsospillovers

willflowontothecooktopandnot

bakeontotheelement.Adamp

clothis sufficienttoremovethe

spill.Pansshouldnotoverhang

morethan1inchovertheelement.

~Tooptimizecookingtimeand

energyusage,youshouldusea

panthatissizedcorrectlyforthe

cookingprocess,withawell-fitted

lidtoavoidevaporationlossand

cookwithaslittlewateror fatas

possible.If thepanistoosmall,

energyiswastedandspillagecan

flowontothesolidelement.

~Placeonlydrypansonthesolid

element.Donotplacelidsonthe

solidelement,particularlywetlids.

@Specialcookingproceduresthat

requirespecificcookingutensils,

suchaswoks,pressurecookers,

deepfatfryers,etc.,musthaveflat

bottoms,bethecorrectsizeand

covered,ifapplicabletocooking

process,asidentifiedearlierin

thissection.

●✎✍✎☛

.-.,

*..*

,.e,

,. .

,..

~Exceptinpressurecooking

withwaterandwaterbathcanning,

canningpotsshouldnotextendmore

than1inchbeyondthesurfaceofa

solidelementandshouldhaveflat

bottoms.Whencanningpotsdonot

meetthisdescription,theuseofthe

HIheatsettingcausesexcessive ~

heatbuildupandmayresultin

damagetothecooktop.See“Home

CanningTips”sectionforfurther

information.

Tocheckhowapanwillperformonasotidelement:

Put 1inchof-waterinto 3. Auniformpatternofbubbles

thepan. acrossthebottomofthepan

2. Bringwatertoaboiland

confirmsa goodheattransferand

observethepatternofthe

agoodpot.

bubblesasthewatercomesto 4. Bubbleslocalizedinotiy a

aboil.

portionofthebottomindicate

unevencontactofthepantothe

element,unevenheattransfer,

andanunsuitablepot.

—

surfacecook@

Quetiiom &-em

(continued)

Q.MayIcanfoodsandpreserves

onmysolidelementsurface

units?

A. Yes,butonlyusecontainers

designedforcanningpurposes.

Checkthemanufacturer’s

instructionsandrecipesfor

preservingfoods.Besurecanneris

flat-bottomd andfitsoverthe

centerofsolidelement.Since

canninggenerateslargeamountsof

steam,be carefultoavoidbums

fromsteamor heat.Canning

shouldonlybedoneon surface

units.

Q. Whydoesthesolidelement

smokewhenIfirstturniton?

A. Thisinitialharmlessnontoxic

smokingisbothnormaland

necessary.Arustpreventativeis

appliedtoeachelementatthe

factory.Whentheunitisturnedon

forthefirsttime,thecoatingwill

burnofftheelementareas.This

takesapproximatelyfiveminutes

andshouldbedonewithoutany

panson theelement.Otherwise,

thecoatingwillsticktothepan.

Q. Whyisthecooktophotto

thetouch?

A.Moreheatistransferredtothe

cooktopbythesolidelementthan

byconventionalcoilsbecausethe

elementisclampedsecurelytothe

cooktop.This,ofcourse,eliminates

spil.loversfromgettinginsidethe

cooktopchassis.Thesecretto

keepingthecooktopcomfortably

cooleristoturnthecooktopon

onlyafierthecookwareandits

contentsareplacedontheelement.

Moreheatwillthenbetransferred

tothecookwareandthefoodrather

thanthecooktop.Ineithercase,

however,thecooktoptemperature

iswellwithinthelimitssetby

UnderwritersLaboratoriesandwill

notcausedamagetothecabinets,

countertops,cookware,dishtowels

andothermaterials.

Q. WhyamI overcookingmy

foodwiththenewsolidelement?

A.Thesolidelementisvery

energy-efficientandretainsitsheat

muchlongerthanthecoilelement.

Foodwillboilor frythreeto five

minutesafierthecontrolsareturned

off.Werecommendthatyoubegin

cookingatlowersettingsthanyou

haveinthepastandgradudly

increaseordecreaseheatasdesired.

Theenergysavingsaresignificant.

Q. Whydoesittie along time

tocookmyf~d?

A. Itdoesn’t.Theextratimeit

takescomparedtotheconventional

coilelementis measuredinseconds,

notminutes.Thesefewsecondsare

duetothegrea~rmassoftheelement.

If thefoodiscookingslowly,itis

becausethepotsandpansarewarped

or haveanunevenbottomsurface.

If flatbottompotsandpansare

used,cookingperformanceofthe

solidelementcloselyparallelsthat

ofthecoilelementwithlessenergy

consumption.

Q. CanIusespecia!cooking

equipment,likeanorientalwok,

onmysolidelementsurface

units?

A. Cookwarewithoutflatsurfaces

isnotrecommended.Thelifeof

yoursolidelementcanbe

shortenedandtherangecooktop

canbedamagedfromthehighheat

neededforthistypeofcooking.

Q. Whyistheporcelainfinishon

mycontainerscomingoffl

A. If youselectaheatsetting

higherthanrequiredforthe

containermaterial,andleaveit, the

finishmaysmoke,crack,pop,or

bumdependingonthepotorpan.

Also,atoohighheatforlong

periods,andsmallamountsofdry

food,maydamagethefinish.

—

oHomeCantiwmps

Canning shouldbedoneon

cooMoponly.

Insurfacecooking,theuseof

cookwareextendingmorethan

l-inchbeyondedgeofcooking

element’strimringisnot

recommended.However,when

canningwithwater-bathor

pressurecanner,larger-diameter

cookwaremaybeused.Thisis

becauseboilingwatertemperatures

(evenunderpressure)arenot

harmfultocooktopsurfaces

surroundingthecookingelement.

HOWEVER,DONOTUSE

LARGEDIAMETERCANNERS

OROTHERLARGEDIAMETER

UTENSILSFORFRYINGOR

BOILINGFOODSCYT’HER

THANWATER.Mostsyrupor

saucemixtures—andalltypesof

frying-cook attemperatu~esmuch

igherthanboilingwater.Such

temperaturescouldeventually

harmcooktopsurfacessurrounding

heatingunits.

—

ObserveFoMowi~Poinb

inCami~

Besurethecannerfitsoverthe

centerofthecookingelement.If

yourrangeori~ locationdoesnot

allowthecannertobecenteredon

thecookingelement,usesmaller-

diametercontainersforgood

canningresults.

2. Flat-bottomedcannersmustbe

used.Donotusecannerswith

flangedor rippledbottoms(ofien

foundin enamelware)becausethey

don’tmakeenoughcontactwiththe

solidelementandtaketoolongto

boilwater.

MGHT

WRONG

3. Whencanning,userecipesand

proceduresfromreputablesources.

Reliablerecipesandproceduresare

availablefromthemanufacturerof

yourcanner;manufacturersof

glassjars forcanning,suchasBall

andKerr;andtheUnitedStates

DepartmentofAgriculture

ExtensionService.

4. Rememberthatcanningisa

processthatgenerateslarge

amountsofsteam.Toavoidbums

fromsteamor heat,becareful

whencanning.

N~E: If yourrangeisbeing

operatedonlowpower(voltage),

canningmaytakelongerthan

expected,eventhoughdirections

havebeencarefullyfollowed.The

processmaybeimprovedby:

(1)usingapressurecanner,and

(2)startingwithH~ tapwaterfor

fastestheatingoflargequantitiesof

water.

CAUTION:

Safecanningrequiresthatharmful

microorganismsaredestroyedand

thatthejars aresealedcompletely.

Whencanningfoodsinawaterbath

canner,agentlebutsteadyboil

mustbemaintainedcontinuously

fortherequiredtime.When

canningfoodsinapressurecanner,

thepressuremustbemaintained

continuouslyfortherequiredtime.

Solidelemenfiheatupandcool

downmoresIowlythan

conventionalelemenb.Bwause

ofthisdifference,afteryouhave

adjustedthecontrols,itisvery

importanttomakesurethe

prescribedboiiorpressure

levelsaremaintainedforthe

requiredtime.

—.

——

—.

—

RegularElement

Sensi-TemP~Element

StartatSetting

Completeat*tting

3-4-heat milk.Cover. WM—fmishheating.

HI—bringwatertoperk. WM—maintaingentlebut

steadyperk.

7–preheatskillet4-8 7—finishcooking.

minutes.

Food

Beveragm

Cocoa

Bringtoaboilat250.Heatmilkat200.

Placecoffeeinbasketandwaterinpot.To

perk,setat275.Tokeephot,setat 175.

Coffee

Percolator-type

Breads

FrenchToast,

Pancakes,

GrilledSandwich

Preheatskillet4to5minutesat350-450,

addfd.

WM—allowabout5to10

minutestomelt.

HI-cover, bringwater

WM-2–addcerealand

toaboil.

finishtimingaccordingto

packagedirections.

HI—cookuntiljuststarting

7-8—finishcooking.

tosizzle.

HI—meltfat,then4-5to 2-3—simmeruntiltender,

brown.Addliquid. covered.

HI—meltfit, then4-5to 2-3—cookuntiltender.

brownchicken,cover.

HI–heat oil. 5toHI—maintain

temperature.

WM—allowabout5to 10minutes

tomelt.

Butter

Cereak

Cornmeal,Grits,

Oatmeal

Bringwatertoaboilat225,addcerealand

timeaccordingtopackagedirections.

Meat,Fish,Wultry

Bacon

SausagePatties

Cookon350-425.

Brownmeaton350,thenswitchto 175to

200,simmeruntiltender.

Brownchickenon400,switchto200to

finishcooking.

SwissSteak,

PotRoast,braised

Chicken,fried

425orHI—toheatandmaintain

temperature.

Chicken,Shrimp

Deep-fried

HI—preheatskillet,then

greaselightly.

6-7–brownmeatandcook

todesireddoneness.

Preheatskilletandcookon300-400.

LambChops,

Hambu~ers,

I.inkSausage,pan-fried

ThinSteaks

Preheatskilletandcookon425-475.

HI—bringliquidto

steaming.

2-3—covered,cookuntil

forktender.(Watershould

slowlyboil.)Forverylarge

amountsMEDheatmaybe

needed.

HI-bring alargeamountofwatertoboti,

tlienswitchto200-350simmer.

StewedChicken,

CornedBeef,

Tongue,etc.—

Simmering

%ta$

Macaroni,

Noodles,

Spaghetti

8-9–maintainarollingboil,

cookuntiltender.Forlarge

amounts,HImaybeneeded

tokeepwateratrollingboil

throughoutentirecooking

time.

HI–bring alargeamountofwatertoboil,

addpastaandcookon350.

HI—bringsaltedwaterto

aboilina coveredutensil,

addpastaslowlysoboiling

doesnotstop.

300-Place oilandpopcorninpan,cover

andcookuntilit stopspopping.

HI—heat,untilpopcorn

startstopop.

3-4-finish popping,

Popcorn

—

S%emedHeatSetthgs

Retiar Element

Sensi-TempTMElement

Food

StartatSetting CompleteatSetting

Rice

HI—cover,bringwaterto

aboil.

2-cover,finishtiming

accordingtopackage

directions.

Addricetowater,cover,cookon200

accordingtopackagedirections.

Chocolate

2–allow about10to 15

minutestomeltthrough,

stirtosmooth.

WM-175—dlowabout10to 15minutesto

meltthrough.

Desserts

Candy Followrecipe.

Placeingredientsinpanandcookfollowing

packagedirectionson200.

3-4-cook.

Puddingand

PieFilling

34—cookaccordingto

packagedirections.

Eggs

Cooked-in-Shell HI—bringwatertoa boil,

addeggs.

OFF--timeaccordingly,

forsofi~~ooked3to4

minutesorhard-cooked

15to20minutes.

WM—stirringtodesired

doneness.

Heatwateron200,cook22to24minutes.

Fried,Scrambled

HI-melt butter,addeggs.

Meltbutteron275,thenaddeggs.

Poached

HI---bringwatertoboil,add

eggs.

HI—meltfat.

WM—finishcooking. Heatwateron250,addeggs,cook3to5

minutes.

Sauces 3-4-finish cooking.

WM—simmer.

Meltfatandcookon200.

Soup,Stews HI—heatupliquid, Heatandsimmeron200.

Vegetables

Fresh

HI–cover,bringsalted

watertoaboil.

Placefreshvegetablesinpanwithwater,

coverandcookon200.

3-4-cook 10-30minutes,

dependingontendernessof

vegetable.

3-4-cook accordingtotime

onpackage.

Frozen

HI–cover,bringsalted

waterandvegetablestoa

boil.

Placefrozenvegetablesinpanwithwater,

coverandcookat225.

3-4-cook untildesired

tendernessisreached.

Fried

HI–preheatskilletandoil

ortit.

Preheatskilletandoilat 275,addfoodand

cookuntiltender.

Deep-FatFrying HI—heatoil.

5-HI—maintain

Heatoilandfryfoodat425-HI,usea candy

temperature.

thermometertomonitortemperature.

4-5—finishtimingas Bringwatertoboilandcookat225-250.

directedonpackage.

4-5—cookuntildesired Heatoilormeltbutteron200,thencook

donenessisreached. vegetablestodesireddoneness.

In-Pouch HI—cover,bringwater

toaboil.

Saute

HI—heatoilormeltbutter;

addvegetables.

N~E: Temperature and time are suggestedguidelines only. Youmay vary them to suit your cooking habits and needs.

Automatic~mer andClock

TheAutomaticTimerandClockon

yourrangearehelpfuldevicesthat

serveseveralpurposes.

Tosetclock

~ SETTHECLOCK,pushthe

centerknob inandturntheclock

handstothecorrecttime.(The

MinuteTimerpointerwillmove

also,letknobout,turn theTimer

pointerto OFF.)

TO~~~~i~~~e

~mer

TheMinuteTimerhasbeen

combinedwiththeRangeClock.

Useittotimeallyourprecise

cookingoperations.You’ll

recognizetheMinuteTimerasthe

pointerwhichisdifferentincolor

andshapethantheClockhands.

~ SETTHEMINUTETIMER,

turnthecenterknob,without

pushingin, untilpointerreaches

numberofminutesyouwishtotime.

(Minutesaremarked,upto60,in

thecenterringontheClock.)Atthe

endofthesettime,abuzzersounds

totellyoutimeisup.Turnknob,

withoutpushingin, untilpointer

reachesOFFandbuzzerstops.

We ~~~e uses

Automatic~er

UsingAutomaticTimer,youcan

TIMEBAKEwiththeovenstarting

immediatelyandturningoffat

theStopTimesetoryoucanset

bothDELAYSTARTandS~P

dialstoautomaticallystartandstop

ovenata latertimeofday.Ittakes

theworryoutofnotbeinghome

tostartor stoptheoven.

SettingthedialsforTIMEBAKE

isexplainedindetailonpage16.

QuestiomandAmwem

Q. HowcanI usemyMinute

Timertomakemysurface

cookingeasier?

A. YourMinuteTimerwillhelp

timetotalcookingwhichincludes

timetoboilfoodandchange

temperatures.Donotjudgecooking

timebyvisiblesteamonly.Food

willcookincoveredcontainers

eventhoughyoucan’tseeany

steam.

Q. MusttheClockbeseton

correcttimeofdaywhenI wish

tousetheAutomaticT’imerfor

baking?

A. Yes,ifyouwishtosetthe

DELAYSTARTorSTOPdialsto

turnonandoffatsettimesduring

timedfinctions.

Q. CanIusetheMinuteTimer

duringovencooking?

A. TheMinuteTimercanbeused -

duringanycookingfinction. The

AutomaticTimers(DELAYSTART ~

andS~P dials)areusedwith

TIMEBAKEfunctiononly.

Q. CanIchangetheClockwhile

I’mTimeCookingintheoven?

A. No.TheClockcannotbechanged

duringanyprogramthatusesthe

oventimer.Youmusteitherstop

thoseprogramsor waituntilthey

arefinishedbeforechangingtime.

—

OusingYouroven

BeforeusingYouroven

1. Lookat thecontrols.Besure

youunderstandhowto setthem

properly.Readoverthedirections

fortheAutomaticOvenTimerso

youunderstanditsusewiththe

controls.

2. Checkoveninterior.Lookat

theshelves.T&eapracticerunat

removingandreplacingthem

properly,togivesure,sturdy

support.

3. Readoverinformationandtips

thatfollow.

4. Keepthisbookhandysoyoucan

refertoit, especiallyduringthe

firstweeksofgettingacquainted

withyourrange. .

ovenControk

Thecontrolsfortheovenare

markedOVENSETandOVEN

TEMP.TheOVENSETcontrolhas

settingsforBA-KE,TIMEBAKE,

BROIL,CLEANandOFF.When

youturntheknobtothedesired

setting,theproperheatingunitsare

thenactivatedforthatoperation.

TheOVENTEMPcontrolmaintains

thetemperatureyouset, from

150°F.to BROIL(550”F.).

ovencyclingL@t

TheOvenCyclingLightglows

untiltheovenreachesyourselected

temperature,thengoesoffandon

i~ theovenunit(~)duringcooking.

PREHEATINGtheoven,evento

hightemperaturesettings,issptiy

—rarelymorethanabout10minutes.

Preheattheovenonlywhen

necessary.Mostfoodswillcook

satisfactorilywithoutpreheating.

Ifyoufindpreheatingisnecessary,

keepaneyeontheindicatorlight

andputfoodintheovenpromptly

afierthelightgoesout.

Oven

InkriorShelvw

Theshelvesaredesignedwithstop-

lockssothatwhenplacedcorrectly

ontheshelfsupports,they(a)will

stopbeforecomingcompletely

fromtheoven,and(b)willnottilt

whenremovingfoodfromor

placingfoodonthem.

Toremoveshelffromtheoven,

pullshelftowardyouandtiltfront

endupward.Becertainthatshelfis

coolbeforetouching.

Toreplaceshelfinoven,place

shelfon shelfsupportsocurveon

shelfispointingupwardandtoward

rearofoven.Tiltupfrontandpush

shelftowardbackofovenuntilit

goespastridgeonovenliner;lower

frontofshelfandpushtoback

ofoven.

ShelfPositiom

Theovenhasfourshelfsupports—

A (bottom),B,CandD (top).

Shelfpositionsforcookingfood

aresuggestedonBaking,Roasting

andBroilingpages.

OvenLi@t

—.

—

Usetheswitchtoturntheoven

lightonandoff.

Switchislocatedontherange

backsplashtotheleftoftheoven

setknob.

Whencookingafoodforthefirst

timeinyournewoven,usethetime

givenonrecipesasaguide.Oven

thermostatsmay“drift” fromthe

factorysettingovertheyears,and

5-to 10-minutedifferencesintiming

betweenanoldandnewovenarenot

unusual.Youmightthinkyournew

ovenisnotperformingcorrectly;

however,ithasbeensetcorrectlyat

thefactoryandismorelikelytobe

accuratethantheovenitreplaced.

1.Placefoodinoven,beingsureto

leaveaboutS’betweenpansand

ovenwallsforgoodcirculationof

heat.Closeovendoor,andavoid

frequentdooropeningsduring

bakingtopreventundesirable

results.

2. ~rn OVENSETknobto

BAKEandOVENTEMPknob

totemperatureonrecipeor

BakingGuide.

3.Checkfoodfordonenessat

minimumtimeon recipe.Cook

longerifnecessary.Switchoff

heatandremovefoods.

offautomaticallyatspecifictimes

youwantbakingto startandstop.

YourTimeBakeoptions:

Xmmediate

SW&AutimaticStop.

Oventurnsonrightawayandturns

offautomaticallyatyourpreset

stoptime.

DelayedStart&Stop.Oven

automaticallyturnsonlaterat

yourpresetstarttimeandturns

offatyourpresetstoptime.

Rememberwhensettingstoptime

thattime-bakedfoodswillcontinue

cookingafiertheoventurnsoff.

HowtoSet betiate

StartandAutomaticStop

Beforebeginning,makesurethe

rangeclockshowsthecorrecttime

ofday.

Howtohe Bake ~

2. ~m OVENSETknobto

TIMEBAKE.TurnOVENTEMP

knobtodesiredoventemperature;

forexample,250”F.

Theoventimercontrolsare

designedtoturntheovenonand

HowtoSetDelayedStart

andStop

1.To‘setStartTime,pushinknob

onDELAYSTARTdialand~rn

pointertotimeyouwantovento

turnon;forexample,3:30.

2. TosetStopTime,pushinknob

onS~P dialandturnpointerto

timeyouwantoventoturnoffifor

example,6:00.Thismeansyour

recipecalledfor2YZhoursof

bakingtime.

N~E: TimeonS~P dialmustbe ~

laterthantimeshownonrangeclock

andDELAYSTARTdial.

1.TosetStopTime,pushinknob

onS~P dialandturnpointerto

timeyouwantoventoturnoff, for

example,6:00.TheDELAYSTMT

dialshouldbeat thesameposition

asthetimeofdayonclock.

3.firn OVENSETknobtoTIME

BAKE.TurnOVENTEMPknobto

250”F.orrecommendedtemperature.

Placefoodinoven,closethedoor

andtheovenwillbeturnedonand

offautomaticallyatthetimesyou

haveset.TurnOVENSETtoOFF

andremovefoodfromoven.

OVENINDICA~R LIGHTat

TIMEBAKEsettingmaywork

differentlythanatBAKEsetting.

Carefillyrecheckthestepsgiven

above.If alloperationsaredoneas —

explained,theovenwilloperate

asit should.

—

1.Aluminumpansconductheat

quickly.Formostconventional

~ting, light,shinyftishes generally

givebestresultsbecausethey

preventoverbrowning.Dull(satin-

finish)bottomsurfacesofpansare

recommendedforcakepansand

pieplatestobesurethoseareas

browncompletely.

2. Darkor non-shinyfinishes, 3.Opentheovendoortocheck

glassandPyroceram@cookware foodaslittleaspossibletoprevent

ofienabsorbheat,whichmayresult unevenheatingandto saveenergy.

indry,crispcrusts.Reduceovenheat

25°F.if lightercrustsaredesired.

Preheatcastironforbakingsome

foodsforrapidbrowningwhen

foodis added.

Oven Time,

Food

Contiiner

Temperature Minutes

Comments

Bread

Biscuits(lA-in.thick)

ShinyCookieSheet 400°-4750

15-20 Canned,refrigeratedbiscuitstake

2to4minuteslesstime.

Coffeecake

ShinyMeti Panwithsatin-finishbottom 350°-400”

20-30

Cornbreador~fflns

CastIronorGlass

400°-4500 20-40

Preheatcastironpanforcrispcrust.

Gingerbread

ShinyMeta3Panwithsatin-finishbottom

350° 45-55

Muffins ShinyMetalMuffinPans

400°-4250

20-30

Decreaseabout5minutesformuffin

Popovers

ShinyMetalMuffinPans

375°

45-60

mix,orbakeat450W.for25minutes,

thenat 350”F.for10to 15minutes.

Quickloafbread MetalorGlassLoafPans

350°-375” 45-60

Darkmetalorglassgivedeepest

browning.

Yeastbread(2loaves)

MetalorGlassLoafPans

375°-4250

45-60

Darkmetalorglassgivedeepest

browning.

Plainrolls ShinyOblongor MuffinPans

375°-4250

10-25

Sweetrolls

ShinyOblongor MuffinPans

350°-3750 20-30

Cakes

(withoutshortening)

Angelfood

Aluminum~be Pan

325”-375° 30-55

Two-piecepanisconvenient.

Jellyroll MetalJellyRollPan

375°-4000

10-15

Linepanwithwaxedpaper.

Sponge MetalorCeramicPan

325°-3500 45-60

Cakes

Bundtcakes

MetalorCeramicPan

325°-3500

45-65

Supcakes

ShinyMetalMuffinPans

350°-3750 20-25

Paperlinersproducemommoistcrusts.

Fruitcakes

MetalOrGlassLoafor ‘AIbePan

275°-3000

2-4hrs.

Use300”F.forsmallorindividualcakes.

.ayer

ShinyMetalPanwithsatin-finishbottom

350°-375” 20-35

.ayer,chocolate ShinyMetalPanwithsatin-finishbottom

350°-3750 25-30

Loaf

MetalorGlassLoafPans

350° 40-60

Brownies

MetalorGlassPans

325°-3500 25-35 Barcookiesfrommixusesametime.

Drop

CookieSheet

350°-4000 10-20

Increasetemperature25”F.to50°F.

Refrigerator

CookieSheet

400°-4250

6-12 formorebrowning.

?olledor sliced

CookieSheet

375°-4000 7-12

Fmits,

XherDesserts

3akedapples

GlassorMetalPan

300°-4000 30-60

:ustard

GlassCustardCupsorCasserole

300°-3500 30-60

Reducetemperatureto300”F.forlarge

(setinpanofhotwater)

custard.

‘uddings,Rice GlassCustardCupsor Casserole

325°

50-90

Cookbreadorricepuddingwithcustard

,ndCustard

base80to90minutes.

$es

‘ro*n Foil PanonCookieSheet

400°-4250

45-m Largepiesuse400”F.andincreasetime.

fieringue

Spreadtocrustedges

320°-3500

15-25 Toquicklybrownmeringue,use400”F.

for8to 10minutes.

ecrust G1assorSatin-finishMetal “

400°-4250 40-60

Custardfillingsrequire”lower

‘Wocrust

G]assorSatin-finishMetal

400°-4250 40-60

temperature,longertime.

Rstryshell

GIassorSatin-finishMetal

450°

12-15

Miscellaneous

?akedpotatoes

SetonOvenShelf

325°-4000 60-90’

Increasetimeforlargeamountorsize.

;callo@ dishes

G]assorMetal%n

325°-3750 30-60

Souffles

GlaSs

300°-3500 30-75

-–

-—.

—.

—

u.- .

a. =

Roasting

Roastingiscookingbydryheat.

Tendermeatorpoultrycanbe

roasteduncoveredinyouroven.

Roastingtemperatures,which

shouldbelowandsteady,keep

spatteringtoaminimum.When

roasting,itisnotnecessaryto

sear,baste,coveroraddwater

toyourmeat.

Roastingisreallyabaking

procedureusedformeats.Therefore,

ovencontrolsaresettoBAKEor

TIMEBAKE.(Youmayheara

slightclickingsound,indicatingthe

ovenisworkingproperly.)Roasting

iseasy;just followthesesteps:

Step1:Checkweightofmeat,and

place,fatsideup,onroastingrack

inashallowpan.(Broilerpanwith

rackisagoodpanforthis.)Line

broilerpanwithdurninumfoilwhen

usingpanformarinating,cooking

withfruits,cookingheavilycured

meats,orforbastingfoodduring

cooking.Avoidspillingthese

materialsonovenlinerordoor.

Step2: Placeinovenonshelfin

AorBposition.Nopreheatingis

necessary.

Step4:Mostmeatscontinueto

cookslightlywhilestanding,after

beingremovedfromtheoven.For

rareormediuminternaldoneness,

ifmeatistostand10to20minutes

whilemakinggravy,orforeasier

carving,youmaywishtoremove

meatfromovenwheninternal

temperatureis5to 10”F.below

temperaturesuggestedinguide.

Ifnostandingisplanned,cook

meattosuggestedtemperaturein

guideonoppositepage.

N~E: YoumaywishtouseTIME

BAKE,asdescribedonpage16,to

turnovenonandoffautomatically.

Rememberthatfoodwillcontinue

tocookinthehotovenandtherefore

shoddberemovedwhenthedesired

internaltemperaturehasbeen

reached.

ForRozenRoasb

*Frozen

roastsofbeef,pork,

lamb,etc.,canbestartedwithout

thawing,butallow10to25minutes

perpoundadditionaltime(10

minutesperpoundforroastsunder

5pounds,moretimeforlarger

roasts).

~Thawmostfrozenpoultrybefore

roastingtoensureevendoneness.

Somecommercialfrozenpoultry

canbecookedsuccessfullywithout

thawing.Followdirectionsgiven

onpacker’slabel.

QuestiomandAmwers

Q. k itnecessarytocheck for

donenmwithameatthermometer?

A. Checkingthefinishedinternal

temperatureatthecompletionof

cookingtimeisrecommended.

TemperaturesareshowninRoasting

Guideonoppositepage.Forroasts

over8lbs., cookedat 300”F.with

tiuced time,checkwiththermometer

athalf-hourintervalsafterhalfthe

timehaspassed.

Q.Whyismyroastcrumbling

whenItrytocarveit?

A. Roastsareeasierto sliceif

allowedtocool10to20minutes

afterremovingfromoven.Besure

tocutacrossthegrainofthemeat.

Q.DoI needtopreheatmy

oveneachtimeI cookaroast

orpoultry?

A. Itisrarelynecessarytopreheat

youroven,onlyforverysmall

roasts,whichcookashortlength

oftime.

—

Q.Whenbuyingaroast,are

thereanyspecialtipsthatwould

helpmecookitmoreevenly?

A. Yes.Buya roastasevenin

thicknessaspossible,orbuyrolled

roasts.

Q.CanI sealthesidesofmyfoil

“tent”whenroastingaturkey?

A. Sealingthefoilwillsteamthe

meat.Leavingitunsealedallowsthe

airtocirculateandbrownthemeat.

Step3:T’urnOVENSETtoBA~

andOVENTEMPto325”F.Small

poultrymaybecookedat375°F.

forbestbrowning.

—

oRoastingGuide

—

Roasting

1.PositionovenshelfatBfor

3.Removefatanddrippingsas 5.Wozenroask canbe

small-sizeroasts(3to 7 lbs.)and necessary.Basteasdesired. conventionallyroastedbyadding

at Aforlargerroasts.

2. Placemeatfat-sideup,orpoultry

breast-sideup,onbroilerpanor

othershallowpanwithtrivet.Do

notcover.Donotstuffpoultryuntil

justbeforeroasting.Usemeat

probeformoreaccuratedoneness.

(Donotplaceprobeinstuffing.)

4. Standingtimerecommended

forroastsis 10to20minutesto

allowroasttofirmupandmakeit

easiertocarve.Internaltemperature

willriseabout5°to 10°F.To

compensatefortemperaturerise,if

desired,removeroastfromoven

earlierthanindicated.

10to25minutesperpoundmore

timethangiveninguidefor

refrigeratedroasts.(10minutes

perpoundforroastsunder5pounds.)

Defrostpoultrybeforeroasting.

Oven

ApproximateRoastingTime, Internal

Temperature

Doneness inMinutesperPound

Temperature‘F

Meat 3to5-lbs. 6to8-lbs.

Tendercuts;rib,highqualitysirlointip,

325°

Rare: 24-30

18-22

130°-1400

rumportopround* Medium: 30-35 22-25 150°-1600

WellDone:

35-45 28-33

170°-1850

LambLegorbone-inshoulder* 325° Rare: 21-25 20-23 130°-1400

Medium: 25-30 24-28

150°-1600

WellDone:

30-35 28-33

170°-1850

Vealshoulder,legorloin* 325° WellDone: 35-45 30-40 170°-1800

Porkloin,riborshoulder*

325°

WellDone: 35-45

30-40

1700-180°

Ham,precooked 325° ToWarm: 10minutesperpound(anyweight)

125°-1300

UnderIo-lbs. 10to15-lbs.

Ham,raw

325°

WellDone: 20-30 17-20 160°

*Forbonelessrolledroastsover6-inchesthick,add5to 10minutesperpoundtotimesgivenabove.

Poultry 3to5-lbs. Over5-lbs.

ChickenorDuck 325°

WellDone: 35-40 30-35 185°-1900

Chickenpieces

375°

WellDone:

35-40 185°-1900

10toM-lbs. Over15-lbs. Inthigh:

~rkey

325°

WellDone: 20-25

15-20

185°-1900

——

—-

❑’.

---.

m- =

Broiling

Broilingiscookingfoodbyintense

radiantheatfromtheupperunitin

theoven.Mostfishandtendercuts

ofmeatcanbebroiled.FO11OW

thesestepstokeepspatteringand

smokingtoaminimum.

Step1:Ifmeathasfatorgristlenear

edge,cutverticalslashesthrough

bothabout2“apart.Ifdesired,fat

maybetrimmed,leavinglayer

about1/8”thick.

Step2: Placemeatonbroilerrack

inbroilerpan.Alwaysuserackso

fatdripsintobroilerpan;otherwise

juicesmaybecomehotenoughto

catchti.

Skp3:Wsitionshelfon-remended

shelfpositionassuggestedinBroiling

Guideonpage19.Mostbroilingis

doneonCposition,butifyour

ovenis connectedto208volts,you

maywishtousehigherposition.

L/J

Step4:Leavetheovendoorajara

fewinches(exceptwhenbroiling

chicken).Thedoorstaysopenby

itself,yetthepropertemperature

ismaintainedintheoven.

Step5:TurnbothOVENSETand

OVENTEMPknobsto BROIL.

Preheatingunitsisnotnecessary.

(SeenotesinBroilingGuide.)

Step6: Turnfoodonlyonceduring

cooking.Timefoodsforfirstside

perBroilingGuide.

~rn food,thenusetimesgivenfor

secondsideasa guidetopreferred

doneness.(Wheretwothicknesses

andtimesaregiventogether,use

firsttimesgivenforthinnestfood.)

Step%~m OVENSETknob

toOFF.Servefoodimmediately,

andleavepanoutsideoventocool

duringmealforeasiestcleaning.

us~

ofAlmhm Fofl

I / I

1. Ifdesired,broilerpanmaybe

linedwithfoilandbroilerrackmay

becoveredwithfoilforbroiling.

ALWAYSBECERTAIN~ MOLD

FOILTHORC?UGHLY~

BROILERRACK,ANDSLIT

FOILTOCONFORMWITH

SLITSINRACK.Broilerracksare

designedtominimizesmokingand

spattering,andtokeepdrippings

coolduringbroiling.Stoppingfat

andmeatjuicesfromdrainingto

thebroilerpanpreventsrackfrom

servingitspurpose,andjuicesmay

becomehotenoughtocatchfire.

2. DONOTplaceasheetof

aluminumfoilonshelf.Todoso

mayresultinimproperlycooked

foods,damagetoovenfinishand

increaseinheatonoutsidesurfaces

oftheoven.

3. Asheetofaluminumfoilmaybe

usedonflooroftheovenunderthe

bakeunit,ifdesired.BECERTAIN

FOILDOESN~ ~UCH BAKE

UNIT.Aluminumfoilusedinthis

waymayslightlyaffectthebrowning

ofsomefoods.Changefoilwhenit

becomessoiled. ~

Q.WhyshouldIleavethedoor

closedwhenbr(;}ilingchicken?

A. Chickenistheonlyfood

recommendedforclosed-door

broiling.Thisisbecausechickenis

relativelythickerthanotherfoods

youbroil.Closingthedoorholds

moreheatintheovenallowing

chickentocookevenlythroughout.

Q.Whenbroiling,isitnecessary

toalwaysusea rackinthepan?

A. Yes.Usingtheracksuspends

themeatoverthepan. Asthemeat

cooks,thejuicesfallintothepan,

thuskeepingmeatdrier.Juices

areprotectedbytherackandstay

cooler,thuspreventingexcessive

spatterandsmoking.

Q.ShouldIsaltthemeatbefore

broiling?

A. No.Saltdrawsoutthejuices

andallowsthemtoevaporate.

Alwayssaltaftercooking.Turn

meatwithtongs;piercingmeat

—

witha forkalsoallowsjuicesto

escape.Whenbroilingpoultry

or fish,brusheachsideofien

withbutter.

Q.Whyaremymeatsnotturning

outasbrownastheyshould?

A. In someareas,thepower

(voltage)to theovenmaybelow.

In thesecases,preheatthebroil

unitfor 10minutesbeforeplacing

broilerpanwithfoodinoven.

Checkto seeifyouareusingthe

recommendedshelfposition.Broil

forlongestperiodoftimeindicated

intheBroilingGuide.~m food

onlyonceduringbroiling.

Q.DoI needtogreasemybroiler

racktopreventmat fromstic~?

AeNo.Thebroilerrackisdesigned

to reflectbroilerheat,thuskeeping

9’

thesurfacecoolenoughtopreven

meatstickingtothesufice. Howeve,

sprayingthebroilerracklightlywith _

a vegetablecookingspraybefore

cookingwillmakecleanupeasier. _

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GE JBP28G User manual

Brand: GE

Model: JBP28G

Category: Cookers

Type: User manual

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GE JBP28G User manual

GE JBP28G User manual

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