Range
,;-—...
,.. ,
-.
.7’
contents
—
Aluminum Foil
16,18 VentDuct
22
Anti-TipBracket
3,5
ProblemSolver
26
ApplianceRegistration
2
RepairService 27
CanningTips
9 SafetyInstructions
3,4
Careand Cleaning
22-25
SurfaceCooking
8
Clock/Timer
12
ControlSettings
8
Energy-SavingTips
5
CookwareTips
10,11
Features
6,7
LightBulbReplacement 23
Installationhstructionq
5
SurfaceUnits 23
Leveling
5
3-in-1SurfaceUnit
8
ModelandSerialNumbers
2
Warranty
BackCover
Oven
13
Baking,BakingGuide
14,15
Broiling,BroilingGuide 18,19
ControlSettings
13
DoorRemol~al 22
Light;BulbReplacement 13,22
Preheating
13,15
Roasting,RoastingGuide 16,17
SeM-C1emhghstructions 20,21
..—
—
.
--
It~~~Htended~0helpyouoperate
~mdmaintainyournewrange
properly.
Keepithandyforanswerstoyour
questions.
If youdon’tunderstandsomething
or needmorehelp,write(include
yourphonenumber):
ConsumerAffairs
GEAppliances
ApplianceMk
Louisville,KY40225
Writedownthemodel
andserialnmberse
You’llfindthemon a labelon
thefrontoftherangebehindthe
ovendoor.
Thesenumbersarealsoonthe
ConsumerProductOwnership
RegistrationCardthatcamewith
yourrange.Beforesendinginthis
card,pleasewritethesenumbers
here:
ModelNumber
SerialNumber
Usetheser~umbersin any
correspondenceor servicecalls
concerningyourrange.
mediately contactthedealer(or
builder)thats~ldyoutherange.
savethe ad money.
Beforeyou request
Sertice.*.
ChecktheProblemSolveron
page26.It listscausesofminor
operatingproblemsthatyoucan
correctyourself.
MGE mmAcH m~s
comD BEsmousLY
oven. Thesesufices ~aj be hot
~-. “.
enou~ to burn eventiough hey
‘aredark ti color. Dutig and
@Never wearImse-fitthg or
stir use, do nottouch, ~r let
ha@g garmen@ Wwe Whg
cloting or otier H-able
tie~~~we. ~ble~tetid
materials contactsurface units,
could be ignitedif broughtin
areas ne~by sufice units or any
contactwiti hothatig elements
titerior area oftie oven; Wow
and may cause severebums.
sufficientttie for coo~g, fnst.
* Use Qtiy - Pt hOlden—
P~tentiWyhot sufices include
moist or damp potholders on
tie cooMopand.areas facingtie
hot surfaces may resdt ti bums
cod~op, ovenventopening and
ti~ sm. DOnotlet~t holders
surfaces near the o~ntig, and
touch hot heatingele~enk. Do
crevices around tie ovendoor. ,
not use a towelor otier bu~
Re~e~ber: The inside surface
Cloti.
of tie ovenmaybe hot when tie
door is owned.
@Never use your appumce for
ww~tig or ~e~ttig the roo~.
@when Cmwg
prk9 fouow
tie
directions e~ctiy and always
~
stomgeh oronapptianee
Rmable
rna&tidsShoddnotbe
cook tie
meat tom ~ternd
te~peratire
of at least l~°F.
stored in ~ ovenor near surbce
Ttis assures tiat, in tie xe~ote
Utifi.
possibtiity hat trictina may be
present in tie meat, it will be
tiUed ~d tie meat will be safe
to eat.
I
(Continwd
ne.xtpage)
surfaceCootingUnik
@
~~e pro~r ~an s&e—Ttis
appfiace
is equipped with one
or more surface utits of dfierent
sk. Selectutinstis havingflat
bottoms large enoughto cover
the sutiace utit heating element.
The use ofunderstied utensfls
WNexposea portion of the
heating element tq direct contact
and my result in igtition of
clothing. Pro~r relationshipof
utensd to burner WMdso
tiprove efficiency.
e ~~~~~~~~~~~~~~~ ti~
mmndd at @ hat W*.
Boflovercauses srnotig amd
greasy spilloversthatmay catch
on fire.
e Be SWetip pm ad vent
duc~ are not covered amdwe
h place. Theti absenceduring
cookirigcotid d=age range
parts and wiring. ,
@~~~9~~~ ~bm f~fl~ ‘
Une*ip p- or anywhere in
the ovenexceptas described in
this book. Misuse could result in
a shock, fire burd or daage
to the ~ge.
@
Od-y ceb %Ws of glms9
glw/cerdc, eatihenmm or
othergl=d contiem me -
stitible for
mge-top setice;
otiers may bre~ because of the
sudden change in te~pe~ture.
(See sectionon “surface
Cootig” for suggestions.)
@To
-k burns9 ignition
of fl-able ~aterids, and
sp~age, tie h~dle of a
conbiner should be tu~ed ~
towwd tie center of the rage
witiout extendkg.over nearby
Sufice Uniw.
@Mways turn surface dt to
ombefar$remotig wte~il,
*W pOssibHe.Frost on frozen
foods or ~oistu~e on fresh foods
can cause hot tit to bubble up
andover sides of pan.
@~WyS
heatfatS10W1y9and
watchasit heats.
@
usedeepfatthermometer
wheneverWssibletoprevent
overheatingtit beyondthe
smokingpoht .
SAW TmsE
msTRucTIoNs
The.angeshouldbeinstalledon
asheetofplywood(orsimilar
material)asfollows:
m~~the
flQorcoYetingendsat
thefront of
f;~erange, theareathattherange
willrestonshouldbebuiltupwith
plywoodtothesamelevelorhigher
thanthefloorcovering.Thiswill
d~owtherangetobemovedfor
cleaningor servicing.
Levelingscrewsarelocatedon
eachcornerofthebaseofthe
range.Removethebottomdrawer
andyoucanleveltherangeonan
unevenfloorwiththeuseofa
nutdriver.
Toremove
drawer,pulldrawer
outaBRthe way3tntup the front
and @k@it out.Toreplace
&aVJer9insertglidesatbackof
drawerbeyondstoponrangeglides.
Lifidrawerifnecessarytoinsert
easily.Letfrontofdrawerdown,
hen pushinto close. -
Oneoftherearlevelingscrews
willengagetheANTI-TIPbracket
(allowforsomesideto side
adjust~~ent).Allowaminimum
clearanceof 1/8”betweentherange
andthelevelingscrewMatistobe
installedintotheANTI-TIPbracket.
surfaceCooting
~Usecookingutensfisofmedium
weightaluminum,withtight-fitting
covers,andflatbottomswhich
completelycovertheheated
portionofthesutiaceunit.
@Cookfreshvegetableswitha
~tinimurnamountofwaterina
coveredpan.
~Watchfoodswhenbringingthem
quic~y tocookingtemperaturesat
HIGHheat.Whenfoodreaches
cookingtemperature,reduceheat
immediatelytolowestsettingthat
wfi keepit cooking.
~Useresidualheatwithsurface
cookingwheneverpossible.For
example,,whencookinge~s inthe
she~,bringwaterandeggstoboil,
thenturntoOFFpositionad cover
withlidtocompletethecoohg.
*Usecorrectheatforcoo~g ‘tisk:
“HIGH—tostartcOok.h2g(ift&e
*WS, donotuseHIGHheattq ~ ‘
start).
ME~NM HIGH—qujckbr;wn+g.
MEDIUM–S16Wfrying. ‘
~Preheatovenonlywhen
necessa~. Mostfoods‘willcook
satisfactorilywithoutpreheating.
Ifyoufindthatpreheatingis
necessary,watchtheindicator
tight,andputfoodinoven
promptlyafterthelightgoesout.
*P.lwaysturnovenOFFbeiore
removingfood.
*Duringbaking,avoidfrequent
dooropenings.Keepdooropen
asshorta timeaspossibleif itis
opened.
~Besuretowipeup,excissspfllage
beforestaring theself-cleaning
operation.”
~Cookcompleteovenmeals
insteadbfjust onefooditem.
Potitoesjothervegetables,and
somedessertswtilcooktogether
witha-main-dishcasserole,meat
loaf,chick~nor roast.Choose
foodsthatcookatthesame
temperatureandin ap~roxi.mately
thesameiime. ~
.,
‘,
~Useresidud heatintheoven
whenevertiossibletofinish~
LOW—finishcookingmost , -
~oo~~g,c~$sero~es,ovenme~s,
quantities,simmer-double b~iler .- etc.,~SO add rollsorprecooked
heat,finishcooking,andspecjd , ~essertsto-warmgven,using
forsmallqum~ities. , ;}~~”
regidu+heattowarmthem.
W.M-to mainiin setiing ‘ ‘ ----
temperatureofmostfotis. ”
~Whenboilingwaterfqrtea
or cotiee,heatonlytheamount
needed.Itis noteconomicaltobofi I
acontainerfullofwaterforone
or twocups.
—-
—
P
.
!, ,1,.
ModeIm391GK
6
see
Wge
2
@
I
@
1
2 Surfitceunitcontrols
,
I
8
e
I
@
8 2
2 2 2 2
I
4 CooktopLampSwitch
1 5 ovensetcontrol
!
6 oven Ternpcontrol
13
@
e
I
8 AutomaticOvenTimer,
ClockandMinuteTimer
I 9 DoorLatcl]
20
e
10 BroilerPanandRck (Donot
cleanin Self-Cleanoven.)
18
I 11 DoorLockedLight
20
e
I
e
20
[ 13 3-in-lSurfaceUnitControl
8
_l 14 3-in-1SurfaceUnit
8
15 Plug-InSurfaceUnit
23
23
23
23
22
22
13
18
14
13
13
22
3,5
2 6-in.
2 6-ill.
1$-in,
2 8-in.
2 6-in.
2 8-in.
(Mayberemovedwhencleaning.)
161 Tilt-LockSurfaceUnit
(Mayberaisedbutnotremoved.)
2 6-in.
2 8-in.
2 6-in.
2 8-in.
17 Chrome-PlatedTrimNngs
andPorcelainDripPans
I
18 Chrome-PlatedTrimNngs and
AlurriinumDripPans
4
4 4 4
e
I
19 Oven.VentDuct(Underright
rearsurfaceunit.)
e
\ 20 OvenInteriorLight
+
I 21 OvenLightSwitch
~ 22 BroilUnit
\
23 BakeUnit
24 OvenShelves
25 OvenShelfSupports(Letters
A, B,CandD indicatecooking
positionforshelvesas s~lggested
oncookingguides.)
]-.,26 StorageDrawer
,/,--
7
S?irfaaec@okiE%gwith
InfiniteHeatcontrols
Yoursurfaceunitsandcontrols
aredesignedtogiveyouallin~~nite
choiceofheatsettingsforsurface
{~nitcooking.
AtbothOFFandHIpositions,
thereis a slightnichesocontrol
“clicks”atthosepositions;“click”
onHI marksthehighestsetting;the
lowestsettingisbetweenthewords
WMandOFF.In a quietKtchen
youmayhearslight“clicking”
soundsduringcooking,indicating
heatsettingsselectedarebeing
maintained.
Switchingheatstohighersettings
alwaysshowaquickerchangethan
switchingto lowersettings.
How to set the Controk
step1
Graspcontrolknobandpushin...
1
.
.’
“$’~]rneitherclockwiseor counter-
clockwisetodesiredheatsetting.
control mustbe
pushedintoset
Ody fromOFFposition.when
control
isinany positionother
than
OWF,itmaybeFotited
withoutpushingin.
Be sureyoutumcontroltoOFF
whenyoufinishcooking.An
indicatorlightwillglowwhen
ANYheatonanysurfaceunitison.
Coos Gtide
for Utig Heah
m
m~
m
mD
Lo
Quickstartforcooking;
bringwatertoboil.
Fastfry,panbroil;maintain
fastboilonlargeamountof
food.
Sauteandbrown;maintain
slowboilonlargeamount
offood.
CookafterstartingatHI;
cookwithlittlewaterin
coveredpan.
Steamrice,cereal;maintain
servingtetiperatureofmost
foods.
~m~:
1. AtHI, MEDHI, neverleave
foodunattended.Boiloverscause
smoking;greasyspilloversmay
catchfire.
2. AtWM,LO,meltchocolate,
butteron smallunit.
How h
use the
3=’h-=1unit
@ode]
m490)
Thissurfaceunitoffersthe
convenienceofthreeunitsin
one.Theunitmaybeusedasan
8-inch,6-inch,or 4-inchunitto
accommodateanysizeutensil.
~rn sizeselectorswitch,nextto
surfaceunitcontrol,to8“,6“or41’
Thenturn surfaceunitcontrolto
desiredheatsetting.
Matchunitsizeselectiontosizeof’
utensil.
LMGE—8-inch unit.Turnswitch
to8“whenusinglargeutensilsthat
completelycovertheunit(3-quafi
to6-quartsaucepansor 8-to 10-
inchskillets).Thenselectdesired
heatsetting.
WDm—6-inch unit.Turn~
switchto6“whenusingmedium-
sizedcookingutensilsthatdonot
completelyctivertheunit(2-to
2%-quartsaucepansor 6-to7-inch
skillets).Thenselectdesiredheat
setting.
1
8,
SWL&4-inch unit.Turnswitch
to4“whenusingsmallcooking
utensilsabout4 inchesindiameter
(asa l-quartsaucepan).Then
selectdesiredheatsetting.
8
.,
‘-.
‘,.,, ,’ ;;
L... .,>
,Q:” pp J:].,~
)
$:31Bf{)odstliltlpreserves
ORE23ySlirfaceull$ts:~
+
Yes.butonlyusecookware
.+.
designedfi>rcanningpu~oses.Cheek
~ben]a~ufa~turer’sinstr~~ti~nsand
~-ecipesforpreservingfoods.Be
surecannerisflat-bottomedand
fi~soverthecenterofyourCalrod@
unit.Sincecanninggenerateslarge
amountsofsteam,becaref~llto
avoidburnsfromsteamorheat.
Canningshouldonlybedoneon
surfaceunits.
Q. can I coverZnydrip pans with
foil?
A. No.Cleanasrecommendedin
CleaningGuide.
Q.
canI usespecialCooking
equipment9likeanorientalWoky
onanysurfaceunM?
A. Cookwarewithoutflatsurfaces
isnotrecommended.Thelifeof
yoursurfaceunitcanbeshortened,
andtherangetopcanbedamaged
fromthehighheatneededforthis
typeofcooking.
Q. “whyam I Rotgettingthe heat
I needfrom myunits eventhough
I havetheknobsontheright
setting?
A. Afterturningsurfaceunitoff
andmakingsureitiscool,checkto
makesurethatyourplug-inunits
aresecurelyfastenedintothe
surfaceconnection.
Q. winydoesmycookwaretilt
whenI placeitonthesurfaceunit?
A. Becausethesurfaceunitis
notflat.Makesurethatthe“feet”
onyourCairod@unitsaresitting
tightlyintherangetopindentation
andthereflectorringisfiatonthe
rangesurface.
Q.Whyisthe porcelainfinishon
mycookwarecomingoff?
A. If yousetyourCalrod@unit
higherthanrequiredforthe
cookwarematerial,andleaveit, the
finishmaysmoke,crack,pop,or
burndependingonthepotorpan.
Also,atoohighheatforlong
periods,andsma~lamountsofdry
food,maydamagethefinish.
..————...-..-.
ecanningmps
Insurfacecookingoffoodsother
thancanning,theuseoflarge-
diameterpots(extendingmorethan
l-inchbeyondedgeoftrimring)is
notrecommended.However,when
canningwithwater-bathor
pressurecanner,large-diameter
potsmaybeused.Thisisbecause
boilingwatertemperatures(even
underpressure)arenotharmfulto
cooktopsurfacessurrounding
heatingunit.
HOWEVER,DONOTUSE
LARGEDIAMETERCANNERS
OROTHERLARGEDIANIETER
POTSFORFRYINGOR
BOII.INGFOODSOTHER
Ti~AP?JNATER.Mostsyrupor
saucemixtures—andalltypesof
frying-cook attemperaturesmuch
higherthanboilingwater.Such
...
‘-”--W,DeratU.reScouldeventually
--,,
-.-,.;;-~mcooktops~]rfacessurrounding
j,c,,,i<._r..
f: c.Lli4>ji.lnits.
observe FollowingPoin@
incanning
1. BringwatertoboilonHIGH
heat,thenafterboilinghasbegun,
adjustheattolowestsettingto
maintainboil(savesenergyand
bestusessurfaceunit.)
2. Besurecannerfitsovercenter
ofsurfaceunit.If yourrangedoes
notallowcannertobecenteredon
surfaceunit,usesmaller-diameter
potsforgoodcanningresults.
3. Flat-bottomedcannersgivebest
canningresults.Besurebottomof
cannerisflator slightindentation
fitssnuglyoversurfaceunit.
Cannerswithflangedor rippled
bottoms(ofienfou~~din enamelware)
arenotrecommended.
mGHT
moNG
n
9
0$yourcanner;manufacturersof
glassjars forcanning,suchasBall
andKerr;andtheUnitedStates
DepartmentofAgriculture
ExtensionService.
i. ~Jsemedi~]m-orheavy-weight
cookw:~re.-Aluminumcookware
co~]ductsheatfasterthanother
n?e!a!s.Castironandcoatedcast
ironcookwareis slowtoabsorb
heat,butgenerallycooksevenly
atLOor MEDIUMsettings.Steel
pans
may Cook unevenlyif not
combinedwithothermetals.
Usenon-stickorcoatedmetal
fittinglids.Matchthesizeofthe
cookware.Flatground~roceram”
saucepantothesizeofthesurface
saucepansor skilletscoatedonthe
unit.A panthatextendsmorethan
bottomwithaluminumgenerally
aninchbeyondtheedgeofthetrim
cookevenly.Useglasssaucepans
ringtrapsheatwhichcauses
withheat-spreadingtrivets
“crazing”(finehairlinecracks)
availableforthatpurpose.
onporcelain,anddiscoloration
--
2. Toconservethemostcooking
rangingfrombluetodarkgrayon
energy,pansshouldbeflatonthe
chrometrimrings.
bottom,havestraightsidesandtight
Food
Cereal
Cornmeai,grits,
oatmeal
cocoa
Coffee
Eggs
Cookedinshell
Friedsunny-side-up
Friedovereasy
Poached
Scrambledoromelets
Fruits
Meats,Poultry
Braised:Potroastsof
beef.lamborveal;
porksteaksand
chops
Pan-fried:Tender
chc)ps;thin steaks up
LO3/4-inch; minute
.:eaks; hamburgers;
tr:Irik:,and sausage:
thin fish fillets
.——
Cookware
Covered
Saucepan
Uncovered
Saucepan
Percolator
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Uncovered
Skillet
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
DirectionsandSetting
toStartCooking
HI.Incoveredpanbring
watertoboilbeforeadding
cereal.
HI.Stirtogetherwateror
milk,cocoaingredients.
Bringjusttoa boil.
HI.Atfirstperk,switch
heattoLO.
HI.Covereggswithcool
water.Coverpan,cook
untilsteaming.
MEDHI. Meltbutter,add
e~s andcoverskillet.
HI.Meltbutter.
HI.Incoveredpanbring
watertoaboil.
HI. Heatbutteruntillight
goldenincolor.
HI.Incoveredpanbring
fruitandwatertoboil.
H].Meltfat,thenaddmeat.
SwitchtoMEDHIto
brownmeat.Addwateror
otherliquid.
H1.Preheatskillet,then
greaselightly.
SettingtoComplete
Cooking
LOorWM,thenaddcereal.
Finishtimingaccording
tonacka~edirections.
MED.tocook1or2minutes
tocompletelyblendingredients.
LOtomaintaingentlebut
steadyperk.
LO.Cookonly3to4
minutesforsoftcooked;
15minutesforhardcooked.
Continuecookingat MEDHI
untilwhitesarejust set, about
3to5 moreminutes.
LO,thenadde~s. When
bottomsofeggshavejustset,
carefullyturnovertocook
otherside.
LO.Carefullyaddeggs.
Cookuncoveredabout5
minutesatMEDHI.
MED.Addeggmixture.
Cook,stirringtodesired
doneness.
LO.Stiroccasionallyand
checkforsticking.
LO.Simmeruntilfork
tender.
MEDHIorMED.Brownand
cooktodesireddoneness,
turningoverasneeded.
Comments
Cerealsbubbleandexpandas
theycook;uselargeenough
saucepantopreventboilover.
Milkboilsoverrapidly.Watchas
boilingpointapproaches.
Percolate8to 10minutesfor
8CUPS,lessforfewercups.
Ifyoudonotcoverskillet,baste
eggswithfattocooktopsevenly.
Removecookedeggswithslotted
spoonorpancaketurner.
Eggscontinuetosetslightlyafter
cooking.Foromeletdonotstir
lastfewminutes.Whenset, fold
inhalf.
Freshfruit:Use1/4to 1/2cup
waterperpoundoffruit.
Driedfruit:Usewateraspackage
directs.Timedependsonwhether
fruithasbeenpresoaked.If not,
allowmorecookingtime.
Meatcanbeseasonedandfloured
beforeitisbrowned,ifdesired.
Liquidvariationsforflavorcould
bewine,fruitortomatojuiceor
meatbroth.
Timing:Steaks1to2-inches:1to
2hours.BeefStew:2 to3hours.
PotRoast:2!+to4 hours.
Panfryingisbestforthinsteaks
andchops.Ifrareis desired,pre-
heatskilletbeforeaddingmeat.
WRONG
RIGHT
~~ DeepFatFrying.Donotoverfill
Y ‘ettle~vithfatthatmayspillover
~vhenaddingfood.Frostyfoods
bubblevigorously.lVatchfoods
fryingatHIGHtemperaturesand
keeprangeandhoodcleanfrom
accumulatedgrease.
..—.
OVER1“
Comments
DirectionsandSetting
toStartCooking
HI.Meltfat.SwitchtoMED
HItobrownchicken.
SettingtoComplete
Cooking
Food
FriedChicken
Cookware
Covered
Skillet
LO.Coverskilletand
cookuntiltender.
Uncoverlastfewminutes.
Forcrispdrychicken,coveronly
stir switchingtoLOfor 10
minutes,Uncoverandcook,turning
occasionally10to20minutes.
Amoreattention-freemethod
istostartandcookat MED.
Uncovered
Skillet
HI.Incoldskillet,arrange
baconslices.Cookjust
untilstartingtosizzle.
HI.Meltfat.SwitchtoMED
tobrownslowly.
MEDHI.Cook,turning
overasneeded.
Panfriedbacon
Sauteed:Lesstender
~finsteaks(chuck,
round,etc.);liver;
thickor wholefish
Simmeredor stewed
meat;chicken;corned
beefismokedpork;
stewingbeefitongue;
etc.
Covered
Skillet
LO.Coverandcook
untiltender.
Meatmaybebreadedor
marinatedinsaucebeforefrying.
Addsaltorotherseasoning
Covered
DutchOven,
Kettleor
Large
Saucepan
Small
Uncovered
Saucepan.
Usesmall
surfdceunit
Skilletor
Griddle
HI. Covermeatwithwater
andcoverpanorkettle.
Cookuntilsteaming.
LO.Cookuntilfork
tender.(Watershould
slowlyboil).Forverylarge
loads,mediumheatmay
beneeded.
beforecookingif meathasnot
beensmokedorotherwise
cured.
wM. Allowloto15minutesto
meltthrough.Stirtosmooth.
Meltingchmolate,
Whenmeltingmarshmallows,add
milkorwater.
butter,marshmallows
Pancakesor
Renchtoast
MEDHI.Heatskillet8to
10minutes.Greaselightly.
Cook2to3minutesperside.
Thickbattertakesslightlylonger
time.~m overpancakeswhen
bubblesrisetosurface.
Pasta
Noodlesorspaghetti
HI.Incoveredketde,bring
saltedwatertoaboil,uncover
andaddpastaslowlyso
boilingdoesnotstop.
MEDHI.Cookuncovered
untiltender.Forlarge
amounts,HImaybe
neededtokeepwaterat
rollingboilthroughout
entirecookingtime.
Uselargeenoughketdeto
preventboilover.Pastadoubles
insizewhencooked.
Covered
LargeKettle
orPot
PressureCooking
Pressure
Cookeror
Canner
HI.Heatuntilfirstjiggleis
heard.
MEDHIforfoodscooking
10minutesorless.MEDfir
foodsover10minutes.
Cookershouldjiggle2to3times
perminute.
Puddings,Sauces,
Candies,Frostings
Uncovered
Saucepan
HI.Bringjusttoboil. LO.Tofinishcooking.
Stirfrequentlytoprevent
sticking.
Vegetables
Fresh
Covered
Saucepan
HI.Measure1/2to1inch
waterinsaucepan.Add
saltandpreparedvegetable.
Incoveredsaucepanbring
toboil.
HI. Measurewaterandsalt
asabove.Addfrozenblock
ofvegetable.Incovered
saucepanbringtoboil,
HI.Inskilletmeltfat.
MED.Cook1pound10
to30or moreminutes,
dependingontenderness
ofvegetable.
Uncoveredpanrequiresmore
waterandlongertime.
Covered
Saucepan
LO.Cookaccordingto
timeonpackage.
Breakuporstirasneededwhile
cooking.
Sauteed:Onions;
greenpeppers;
mushrooms;celery; etc.
Uncovered
Skillet
MED.Addvegetable.
Cookuntildesired
tendernessisreached.
~rn overorstirvegetableas
necessaryforevenbrowning.
Covered
Saucepan
HI.Bringsaltedwatertoa
boil.
WM.Coverandcook
accordingtotime.
Tripleinvolumeaftercooking.
TimeatWM.Rice: 1cupriceand
2cupswater—25minutes.Grits:
1cupgritsand4cupswater—
40minutes,
11
TheAutomaticTimerandClockon
~o~i ovenarehelpfuldevicesthat
serveseveralpurposes.
TosettheC;ock
Pushinthecenter knobofthe
MinuteTirnerandturnk.nobin
eitherdirectiontosetthe Digital
Clocknumeralstothecorrecttime.
(AftersettingtheClock,letthe
knobout, andturntheMinute
TimerpointertoOFF.)
To set the Mhuf’e mmer
TheMinuteTimeristhelargedid
totheleftoftheDigitalClock.Use
ittotimeallyourprecisecooking
operations.Thisdialdso setsor
changesthe DigitalClock.
~ SET’THE MINUTETIMER,
turnthecenterknobclockwise,
withoutpushingin, untilpointer
reachesnumberofminutesyou
wishto time(upto60).
mmeBakeuses
Automaticmmer
UsingAutomaticTimer,youcan
TIMEBAKEwiththeovenstarting
immediatelyandturningoffatthe
StopTimesetoryoucansetboth
DELAYEDSTART(somemodels
saySTART)andSTOPdialsto
automaticallystartandstopovenat
alatertimeofday.Ittakesthe
worryoutofnotbeinghometo
startor stoptheoven.
SettingthedialsforTIMEBAKE
isexplainedindetailonpage14.
SeIfOClea Uses
AutOmatic~mer
The
self-cleaningfinctiononyour
ovenusestheAutomaticTimerto
setthelengthoftimeneededto
cleanwhetheryouwishtoclean
immediatelyordelaythecleaning
untillowenergytimessuchas
duringthenight.Seepage20.
Q.
How can 1we my Minute
Timertomakemysurface
cookingeasier?
A. YourMinuteTimerwijlhelp
timetotalcookingwhichincludes
timetoboilfoodandchange
temperatures.Donotjudgecooking
timebyvisiblesteamonly.Food
willcookincoveredcontainers
eventhoughyoucan’tseeany
steam.
Q. MusttheClockbeseton
correcttimeofdaywhenIwish
tousetheAutomaticTimerfor
baktig?
A. Yes,ifyouwishtosetthe
DELAYEDSTARTor S~P dials
toturnonandoffatsettfies during
timedtinctions.
Q. CanI usetheMnute Timer
duringovencooking?
A. TheMinuteTimercanbe
usedduringanycookingfinction.
TheAutomaticTimers(DELA~D
STARTandS~P dials)areused
withTIMEBAKEfinctiononly.
Q. CanIchangetheClockwhile
I’m~me Coofingintheoven?
A. No.TheClockcannotbechanged
duringanyprogramthatusesthe
oventimer.Youmusteitherstop
thoseprogramsor waituntilthey
arefinishedbeforechangingtime.
—
—
.—
1. Lookat thecontrols.Besure
youunderstandhowto setthem
properly.Readoverthedirections
fortheAutomaticOvenTimerso
youunderstanditsusewiththe
controls.
2. Checkoveninterior.Lookat
[heshelves.Takeapracticerunat
removingandreplacingthem
properly,to givesure, sturdy
support.
3. Readoverinformationandtips
thatfollow.
4. I<eepthisbookhandysoyoucan
refertoit, especiallyduringthe
firstweeksofgettingacquainted
withyourrange.
ovencontrols
Thecontrolsfortheovenare
markedOVENSETandIOVEN
TEMP.TheOVENSETcontrolhas
settingsforBAKE,TIMEBAKE,
BROIL,CLEANandOFF.When
youturntheknobtothedesired
setting,theproperheatingunitsare
thenactivatedforthatoperation.
TheOVENTEMPcontrolmaintains
thetemperatureyouset, from
WNRM(150°F.)toBROIL(550°F.)
andalsoat CLEAN(880°F.).
Theoven cycling Light glows
untiltheovenreachesyourselected
temperature,thengoesoffandon
withtheovenunit(s)duringcooking.
PREHEATINGtheoven,evento
hightemperaturesettings,isspeedy
—rarelymorethanabout10minutes.
Preheattheovenonlywhen
necessary.Mostfoodswillcook
satisfactorilywithoutpreheating.
Ifyoufindpreheatingis necessary,
keepaneyeontheindicatorlight
andputfoodintheovenpromptly
afterthelightgoesout.
oven
Inkrior shelves
Theshelvesaredesignedwithstop-
lockssothatwhenplacedcorrectly
ontheshelfsupports,they(a)will
stopbeforecomingcompletelyfrom
theoven,and(b)wil~not
tiltwhen
removingfoodfromorplacingfood
onthem.
Toremoveshelffromtheoven,lifi
up rearofshelf,pullforwardwith
s~op-locks(curvedextensionunder
sh~lf)alongtopofshelfsupports.
Becertainthatshelfiscoolbefore
touching.
Toreplaceshelfinoven,insert
shelfwithstop-locksrestingon
shelfsupports.Pushshelftoward
rearofoven;itwillfallintoplace.
Whenshelfisinproperposition,
stop-locksonshelfwillrununder
shelfsupportwhenshelfispulled
forward.
shelf Positiom
Theovenhasfourshelfsupports—
A (bottom),B,C andD (top).
Shelfpositionsforcookingfood
aresuggestedonBating, Roasting
andBroilingpages.
ovenLi@t
Thelightcomesonautomatically
whenthedooris opened.Use
switchonfrontofdoortoturnlight
onandoffwhendoorisclosed.
Lamp overSurface Utit
Models JB500andm490)
Pressthelampswitchbuttonto
lightthelamp.Besuretoholdbutton
depresseduntillightcomeson.
*.
—.
-
-.–
}Whencookingafoodforthefirst
timeinyournewoven,usethetime
givenonrecipesasa guide.Oven
thermostatsmay“drift”fromthe
factorysettingovertheyears,and
5-to 10-rninutedifferencesintiming
betweenanoldandnewovenarenot
unusual.Youmightthinkyournew
ovenisnotperformingcorrectly;
however,ithasbeensetcorrectlyat
thefactoryandismorelikelytobe
accu~;tethantheovenitreplaced.
HowtosetYourRange
forBaking
1.Placefoodinoven,beingsureto
leaveabout1“betweenpansand
ovenwallsforgoodcirculationof
heat.Closeovendoor,andavoid
frequentdooropeningsduring
bakingtopreventundesirable
results.
2. TurnOVENSET,knobto
BAKEandOVENTEMPknob
totemperatureonrecipeor
BakingGuide.
3.Checkfoodfordonenessat
minimumtimeonrecipe.Cook
longerif necessary.Switchoff
heatandremovefoods.
HowtommeBake
Theoventimercontrolsare
designedto turntheovenonand
offautomaticallyat specifictimes
youwantbakingtostartandstop.
Theovencyclinglightwillstayon
whileusingtheTimeBakeselection.
YourTimeBakeoptions:
m-w SW& Au@mticStip
Oventurnsonrightawayandturns
offautomaticallyatyourpreset
stoptime.
DelayedS@ti&Stop.Oven
automat~.tallyturnsonlaterat
yourpresetstarttimeandturns
offatyourpresetstoptime.
Rememberwhensettingstoptime
thattime-bakedfoodswillcontinue
cookingaftertheoventurnsoff.
Beforebeginning,makesurethe
rangeclockshowsthecorrecttime
ofday.
1.TosetStopTime,pushinknob
onStopdid andturnpointerto
timeyouwantoventoturnoffifor
example,6:00.TheDELAYED
STARTdialshouldbeat thesame
positionasthetimeofdayonclock.
2. TurnOVENSETknobto
TIMEBAKE.~m OVENTEMP
knobtodesiredoventemperature;
forexample,250°F.Theovenwill
startimmediatelyandwillstopat
thetimeyouhaveset.
HowtoSetDelayed Stiti
and stop
1.TosetStartTime,pushin knob
onDELAYEDSTARTdial(some
modelsmaysaySTART)andturn
pointertotimeyouwantovento
turnon;forexample,3:30.
2. TosetStopTime,pushinknob
onStopdialandturnpointerto
timeyouwantoventoturnoffifor
example,6:00.Thismeansyour
recipecalledfor2YZhoursof
bakingtime.
N~E: TimeonSTOPdialmustbe
laterthantimeshownonrangeclock
andDELAYEDSTARTdial.
3.~rn OVENSETknobtoTIME
BAKE.TurnOVENTEMPknobto
250”F.orrecommended~mperatu~.
Placefoodinoven,closethedoor
andtheovenwillbeturnedonand
offautomaticallyatthetimesyou
haveset.TurnOVENSETtoOFF
andremovefoodfromoven.
OVENINDICA~R LIGHT(s)
atTIMEBAKEsettingmaywork
differentlythantheydoatBAKE
setting.Carefullyrecheckthesteps
givenabove.If alloperationsare
doneasexplained,theovenwill
operateas itshould.
—
—
-—
BakingGuide
. Aiurninumpansconductheat
2. Darkor non-shinyfinishes,
whichcooklongerthan30to40
quic~y.Formostconventional
glassandPyroceram@cookware,
minutes.Forfoodwithshort
baking,light,shinyftishes generally
generallyabsorbheat,whichmay
cookingtimes,preheatinggives
givebestresults.Theyprevent
resultindry,crispcrusts.Reduce
bestappearanceandcrispness.
~verbrowningintie ~fie ittakes
ovenheat25”F.iflightercrustsare
4. Opentheovendoortocheck
forheattocookthecenterareas.
desired.Preheatcastironfor
foodaslittleaspossibletoprevent
Dull(satin-finish)bottomsurfaces
bakingsomefoodsforrapid
unevenheatingandto saveenergy.
of
p~ansarerecommendedforcake
browningwhenfoodisadded.
p&s andpieplatestobe surethose
3.Preheatingtheovenisnotalways
.-
areasbrowncompletely.
necessary,e~peciallyforfoods -
Container
—.
Food
Time,
Minutes
Shelf
Wsition
B,C
B,A
B
B
A,B
B
B
A,B
A,B
B.A
Oven
~mperature
400°-4750
350°-4000
400°-4500
350°
400°-4250
375°
350°-3750
375°-4250
375°-4250
350°-3750
325°-3750
375°-4000
325°-3500
325°-3500
350°-3750
275°-3000
350°-3750
350°-3750
350°
325°-3500
350°-4000
400°-4250
375°-4000
Comments
Bread
Biscuits(%-in.thick)
Coff=cake
Cornbreadormuffins
Gingerbread
MuffIns
Popovers
Quickloafbread
Y~t bread(2loaves)
Plainrolls
Sweetrolls
15-20
20-30
20-40
45-55
20-30
45-60
45-60
45-60
10-25
20-30
Canned,refrigeratedbiscuitstake
2to4 minuteslesstime.
ShinyCookieSheet
ShinyMetalPanwith
satin-finishbottom
CastIronorGlass
ShinyMetalPanwith
satin-finishbottom
ShinyMetalMuffinPans
DeepGlassorCastIronCups
MetalorGlassLoafPans
MetalorGlassLoafPans
ShinyOblongorMuffinkns
ShinyOblongorMuffinPans
Aluminum~be Pan
MetalJellyRollPan
MetalorCeramicPan
Preheatcastironpanforcrispcrust.
Decreaseabout5minutesformuffin
mix,orbakeat450T.for25minutes,
thenat 350”F.for 10to 15minutes.
Darkmetalorglassgivedeepest
browning.
Forthinro~s,ShelfBmaybeused.
Forthinrolls,ShelfBmaybeused.
]Cakes
(withoutshortening)
Angelfood
Jellyroll
Sponge
cakes
Bundtcakes
Cupcakes
Fruitcakes
Layer
Layer,chocolate
Loaf
30-55
10-15
45-60
Two-piecepanisconvenient.
Linepanwithwaxedpaper.
A
B
A
A,B
B
A,B
B
B
B
45-65
20-25
2-4hrs.
20-35
25-30
40-60
25-35
10-20
6-12
7-E
MetalorCeramicPan
ShinyMetalMuffinPans
MetalorGlassLoafor
WbePan
ShinyMetalPanwith
satin-finishbottom
ShinyMetalPanwith
satin-finishbottom
MetalorGlassLoafPans
Paperlinersproducemoremoist
crusts.
Use300”F.andShelfBforsmallor
individualcakes.
cookies
Brownies
Drop
Refrigerator
Rolledor slicd
MetalorGlassPans
CookieSheet
CookieSheet
CookieSheet
GlassorMetalPan
GlassCustardCupsor Casserole
[setinpanofhotwater)
GlassCustardCupsor
Casserole
FoilPanonCoo,MeSneet
Spreadtocrustedges
GlassorSatin-finishMetal
GlassorSatin-finishMetal
GlassorSatin-finishMetal
B,C
B,C
B,C
B.C
Barcookiesfrommixusesametime.
UseShelfC andincreasetemp.
25”F.to50°F.formorebrowning.
hits,
~her Dessefi
Bakedapples
Custard
Puddings,Rice
mdCustard
30-60
30-60
50-90
A,B,C
B
B
350°-4000
300°-3500
325°
Reducetemp.to300”F.forlarge
custard.Cookbreadorricepudding
withcustardbase80to90minutes.
Ha
Fromn
‘tieringue
2necrust
rwclcrust
%str~shell
400°-4250
325°-3500
400°-4250
400°-4250
450°
45-70
15-25
40-60
40-60
12-15
Largepiesuse400”F.andincrease
time.
Toquicklybrownmeringue,use
400”F.for8to 10minutes.
Custardfillingsrequirelower
temperature,longertime.
A
B,A
A,B
B
B
L-
60-90
30-60
30-75
Increasetimeforlargeamount
or size.
E
A,B,C
A,B,C
B
325°-4000
325°-3750
300°-3500
15
Roastingiscookingbydryheat.
Tendermeatorpoultrycanbe
roasteduncoveredinyouroven.
Roastingtemperatures,which
shouldbelowandsteady,keep
spatteringtoaminimum.When
roasting,itisnotnecessaryto
sear,baste,coveror addwater
toyourmeat.
Roastingisredly abaking
procedureusd formeats.Therefore,
Gvencontrolsaresetto BAKEor
TIMEB~. (Youmayheara
slightclickingsound,indicating
theovenisworkingproperly.)
Roastingiseasy;just follow
thesesteps:
Step1:Checkweightofmeat,and
place,fatsideup,onroastingrack
ina shallowpan. (Broilerpanwith
rackisa goodpanforthis.)Line
broflerpanwithaluminumfoilwhen
usingpanformarinating,cooking
withfruits,cookingheavilycured
meats,or forbastingfoodduring
cooking.Avoidspillingthese
materialsonovenlineror door.
Step2: Nate inovenon shelfin
Aor Bposition.Nopreheatingis
necessary.
L
1
S@p4:Mostmeatscontinueto
cookslightlywhilestanding,after
beingremovedfromtheoven.
Standingtimerecommendedfor
roastsis 10to20minutestoallow
roasttofirmupandmakeiteasier
tocarve.Internaltemperaturewill
riseabout5°to 10”F.;tocompensate
fortemperaturerise,ifdesired,
removeroastfromovenat5°to 10”F.
lessthantemperatureonguide.
N~E: YoumaywishtouseTIME
B-, asdescribedonpage14,to
turnovenonandoffautomatically.
Rememberthatfoodwillcontinue
tocookinthehotovenandtherefore
shodd beremovedwhenthedesired
internaltemperaturehasbeen
reached.
For hzen Roam
@Frozenroastsofbeef,pork,
lamb,etc., canbestartedwithout
thawing,butallow10to25minutes
perpoundadditionaltime(10
minutesperpoundforroastsunder
5 pounds,moretimeforlarger
roasts).
~Thawmostfrozenpoultrybefore
roastingtoensureevendoneness.
Somecommercialfrozenpoultry
canbe cookedsuccessfullywithout
thawing.Followdirectionsgiven
onpacker’slabel.
%ep3:~m OVENSETtoBAE
md OVENTEMPto 325”F.Small
poultrymaybecookedat 375”F.
forbestbrowning.
Q.
k itnecessarytocheckfor
~~ withameat@mm*?
A. Checkingthefinishedinternal
temperatureatthecompletionof
cookingtimeisrecommended.
Tempemturesareshownin Roasting
Guideonoppositepage.Forroas~
over8pounds,cook~ at
3W°F.
withreducedtime,checkwith
thermometerathalf-hourintervals
afterhdf thetimehaspassed.
Q.Whyis myroaster~bting
whenI trytocarveit?
A. Roastsareeasierto sliceif
allowedtocool10to20minutes
afierremovingfromoven.Besure
tocutacrossthegrainofthemeat.
Q.Do1needtopreheatmy
oveneachtimeIcooka roast
orpultry?
A. Itisrarelynecessarytopreheat
youroven,onlyforverysmall
roasts,whichcooka shortlength
oftime.
Q.When buyingaroast,are
thereanyspecialtipsthatwould
helpmecookitmoreevetiy?
A. Yes.Buya roastasevenin
thicknessaspossible,or buyrolled
roasts.
Q. CanIsealthesidesof myfoil
“tents’whenroastinga turkey?
A. Sealingthefoilwillsteamtie
meat.LeavingitunsealedWowsthe
airto circulateandbrownthemeat.
.-
small-sizeroasts(3to7Ibs.)and
atA forlargerroasts.
2. Placemeatfat-sideup,orpoultry
breast-sideup,onbroilerpanor
othershallowpanwithtrivet.Do
notcover.Donotstuffpoultryuntil
justbeforeroasting.Usemeat
probeformoreaccuratedoneness.
ContrQ’signalswhenfoodhas
reachedsettemperature.(Donot
placeprobeinstuffing.)
necessary.Basteasdesired.
4.Stinting timerecommendedfor
roastsis10to20minutestoMowroast
tofirmupandmakeiteasierto
carve.Internaltemperaturewillrise
about5°to 10”F.;tocompensatefor
temperaturerise,ifdesired,remove
roastfromovenat5°to 10”F.less
thantemperatureonguide.
conventionallyroastedbyadding
10to25minutesperpoundmore
timlethangiveninguidefor
refrigeratedroasts.(10minutes
perpoundforroastsunder5pounds.)
Defrostpoultrybeforeroasting.
Oven
ApproximateRoastingTime,
Interred
Nw
~mperature
Doneness inM]nutesper~und
~mperature‘F
Meat
3to5-lbs.
6to$-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
LambLegor bone-inshoulder*
325° Rare:
21-25
20-23 130°-1400
Medium: 25-30
24-28 150°-1600
WellDone: 30-35
28-33 170°-1850
‘.’ealshoulder,legorloin*
325°
WellDone: 35-45 30-40 1700-180°
Porkloin,riborshoulder* 325°
WellDone: 35-45
30-40 170°-180°
Ham,precooked
325°
ToWarm: 10minutesperpound(anyweight)
125°-1300
Under10-lbs.
10to15-lbs.
Ham,raw
325°
WellDone:
20-30
17-20 160”
*Forbonelessro~]~roas~over6-inchesthick,add5to lominutesperpoundtotimesgivenabove.
Poultry
3to5-lbs.
Over5-lbs.
Chickenor Duck
325°
WellDone:
35-40
30-35 185°-190°
Chickenpieces
375°
WellDone: 35-40
185°-1900
10to15-lbs.
OverE-lbs. Inthigh:
Turkey 325°
WeliDone:
20-25
15-20 185°-1900
———
—
—
Broiling
Broilingiscookingfoodbyintense
radiantheatfromtheupperunitin
theoven.Mostfishandtendercuts
ofmeatcanbebroiled.Follow
thesestepstokeepspatteringand
smokingtoa minimum.
Step1:Ifmeathasfatorgristlenear
edge,cutverticalslashesthrough
bothabout2“apart.If desired,fat
maybetrimmed,leavinglayer
abo~~t1/8”thick.
Step2:Placemeaton broilerrack
inbroilerpanwhichcomeswith
range.Alwaysuseracksofatdrips
intobroilerpan;otherwisejuices
maybecomehotenoughtocatchfire.
Step3:Wsitionshelfonrecommended
shelfpositionassuggestedinBroiling
Guideonoppositepage.Most
broilingisdoneon Cposition,but
ifyourrangeisconnectedto208
volts,youmaywishto usehigher
position.
Step4: have doorajarafewinches
(exceptwhenbroilingchicken).
Thedoorstaysopenbyitself,yet
thepropertemperatureismaintained
intheoven.
Step5: TurnbothOVENSETand
OVENTEMPknobsto BROIL.
Preheatingunitsis notnecessary.
{SeenotesinBroilingGuide.)
Step6: Turnfoodonlyonceduring
cooking.Timefoodsforfirstside
perBroilingGuide.
Turnfood,thenusetimesgivenfor
secondsideasaguidetopreferred
doneness.(Wheretwothicknesses
andtimesare giventogether,use
firsttimesgivenforthinnestfood.)
Step Z TurnOVENSETknob
toOFF.Servefoodimmediately,
andleavepanoutsideoventocool
duringmealforeasiestcleaning.
1. Ifdesired,broilerpanmaybe
linedwithfoilandbroilerrackmay
becoveredwithfoilforbroiling.
ALWAYSBECERTAIN~ MOLD
FOILTHOROUGHLY~
BROILERRACK,ANDSLIT
FOILTOCONFORMWITH
SLITSINRACK.Broilerrackis
designedtominimizesmokingand
spattering,andtokeepdrippings
coolduringbroiling,Stoppingfat
andmeatjuicesfromdrainingto
thebroilerpanpreventsrackfrom
servingitspurpose,andjuicesmay
becomehotenoughtocatchfire.
2. DONOTplaceasheetof
aluminumfoilonshelf.Todoso
mayresultinimproperlycooked
foods,damagetoovenfinishand
increaseinheatonoutsidesurfaces
oftheoven.
Questiom &Amwers
Q. WhyshouldIleavethedoor
closedwhenbroilingchicken?
A. Chickenistheonlyfood
recommendedforclosed-door
broiling.Thisisbecausechickenis
relativelythickerthanotherfoods
youbroil.Closingthedoorholds
moreheatintheovenwhichallows
chickentocookevenlythroughout.
Q.Whenbroiling,isitnecessary
toalwaysusearackinthepan?
A. Yes.Usingtheracksuspends
themeatoverthepan.Asthemeat
cooks,thejuicesfallintothepan,
thuskeepingmeatdrier.Juices
areprotectedbytherackandstay
cooler,thuspreventingexcessive
spatterandsmoking.
Q.ShouldIsaltthemeatbefore
broiling?
A. No.Saltdrawsoutthejuices
andallowsthemtoevaporate.
Alwayssaltaftercooking.Turn
meatwithtongs;piercingmeat
withaforkalsoallowsjuicesto
escape.Whenbroilingpoultry
or fish,brusheachsideoften
withbutter.
Q.Whyaremymeatsnotturning
outasbrownastheyshould?
A.
IIIsomeareas,thepower
(voltige)totherangemaybelow.
In thesecases,preheatthebroil
unitfor 10minutesbeforeplacing
broilerpanwithfoodinoven.
Checktoseeifyouareusingthe
recommendedshelfposition.Broil
forlongestperiodoftimeindicated
intheBroilingGuide.Turnfood
onlyonceduringbroiling.
Q.DoIneedtogreasemybroiler
racktopreventmeatfromsticking?
A. No.Thebroilerrackisdesigned
toreflectbroilerheat,thuskeeping
thesurfacecoolenoughtoprevent
meatstickingtothesurfice.However,
sprayingthebroilerracklightlywi
avegetablecookingspraybefore
cookingwillmakecleanupeasier.
Guide
1. Al~v~ysusebroilerpanandrack
thatcomeswithyouroven.Itis
designedtominimizesmokngand
spatteringbytrappingjuicesinthe
shieldedlowerpartofthepan.
2. Ovendoorshouldbeajarforall
fwds exceptchicken;thereisa
specialpositionondoorwhich
holdsdooropencorrectly.
3. Fo-ste~ andchops,slashfat
everdyaroundoutsideedgesofmeat.
‘Toslash,cutcrosswisethrough
outerfatsurfacejusttotheedgeof
themeat.Usetongstoturnmeat
overtopreventpiercingmeatand
losingjuices.
4. If desired,marinatemeatsor
chickenbeforebroiling.Orbrush
withbarbecuesaucelast5 to 10
minutesonly.
5. men arrangingfoodonpan,
donotletfattyedgeshangover
sides,whichcouldsoilovenwith
fatdripping.
6. Broilerdoesnotneedtobe
preheated.However,forverythin
foods,orto increasebrowning,
preheatifdesired.
7.
frozenSteak canbe
conventionallybroiledby
positioningtheovenshelfatnext
lowestshelfpositionandincreasing
cookingtimegiveninthisguide
1%timesper side.
8. Ifyourovenisconnectedto
208volts,rares- maybebrofied
bypreheatingbroilheaterand
positioningtheovenshelfone
positionhigher.
Quantityandior Shelf
FirstSide
SecondSide
Fmd
‘rhicknw
Position
~me, Minutes
Time,Minutes
Commen@
Bacon Vz-lb.(about8
c
3%
3%
Arrangeinsinglelayer.
thinslices)
Groud Beef
l-lb.(4patties)
Spaceevenly.
WellDone
1Ato %-in.thick c
7
4-5 Upto8pattiestakeaboutsametime.
Beefsteaks
Rare
l-inchthick
c
7 7
Steakslessthan1inchcookthrough
1
Medium
(1to 1%-lbs.)
c
9 9
beforebrowning.Panfryingis
WellDone
c
13
13 recommended.
Rare
1%-in.thick
c
10
7-8
Slashfat.
Medium
(2tO2%-lbs.)
c
15
14-16
WellDone
c
25
20-25
Chicken
1whole
A
35 10-15
Reducetimesabout5to 10minutesper
(2to2%-lbs.),
sideforcut-upchicken.Brusheachside
splitlengthwise
withmeltedbutter.Broilwithskin
downfirstandbroilwithdoorclosed.
BakeryProducts
Bread(Toast)or
2to4slices
c
1
%-2
1~
Spaceevenly.PlaceEnglishmuffins ,
ToasterPastries 1pkg.(2)
cut-side-upandbrushwithbutter,if ~
EnglishMuffins
2(split)
c
3-4
desired.
hbswr
~i~S
2-4
B 13-16
Donot Cutthroughbackofshell.Spread
(6to8-02.each)
turnover.
open.Brushwithmeltedbutter
beforeandafterhalftime.
Fish l-lb.fillets%to
c 5 5
Handleandturnverycarefilly.
‘A-in.thick
Brushwithlemonbutterbeforeand
duringcookingifdesired.Preheat
broilertoincreasebrowning.
IiamSlices
l-in.thick
B
8
8
Increasetimes5to 10minutesperside
(precooked)
for 1%-inchthickorhomecured.
Wrk Chops
2(% inch)
c 10 10
Slashfat.
WellDone
2(l-in.thick)
B 13
13
about1lb.
Umb Chops
Medium
2(1 inch)
c
8
4-7 Slashfat.
IVellDone about10to 12oz.
c
10 10
Me4iium
2 (1%inch)
c
10
4-6
~ell Done
about1lb.
B
17 12-14
$~iene~andsimilar
l-lb. pkg.(10)
c 6
1-2 Ifdesired,splitsausagesinhalf
precookedsausages,
lengthwise;cutinto5to6-inchpieces.
bratwurst
.—
19
..-
Contrek,cheekThese
Thi~s:
step1:
Removebroilerpan,broilerrack
andothercookwarefromtheoven.
(Ovenshelvesmaybelefiinoven.
Note:Shelveswilldiscolorafter
theself-cleancycle.)
step 2:
W~pe~pheavysoilonovenbottom.
A. oven Front
mame
B. OvenDoorGasket
C.OpeningsinDoor
D. OvenLight
step3:
Cleanspattersorspillsonoven
frontframe(A)andovendoor
outsidegasket~) withadampened
cloth.Polishwithadry cloth.Do
notcleangasket(B).Do notallow
watertorun downthroughopenings
intopofdoor(C). Neverusea
commercialovencleanerinor
aroundself-cleaningoven.
step 4:
Closeovendoorandmakesure
ovenlight(D)isoff.
Step5:
Thealuminumorporcelain-
enameleddrippansthatcame
withyourrangecanbe cleaned
automaticallyintheself-c~eaning
oven,butthealuminumpansmay
ti~entuallychangecolor.Wipeoff
i~~i]~ver~thatarenotstuckon
l~eforeplacingtwopans, upside
(Jowit,oneachovenshelf.
Caution:Chrometrimrings
aroundthesurfaceuxlitsshould
neverbecleanedintheself-
cleaningoven.Neithershould
reflectorpansoffoilor shiny
chrome.
How to
setoven
for cleaning
step1:
~rn OWN SET’andOWN
TE~ knobstoCLE~. Controls
willsnapintofinalpositionwhen
theCLEANlocationisreached.
20
Step2:
SlidetheLAl~H HANDLEtothe
rightasfarasitwillgo.
Step3:
Settheautomaticoventhmer:
~Makesureboththerangeclock
andtheDELAYEDSTARTdial
showthecorrecttimeofday.When
theDELAYEDSTARTknobis
pushedinandturned,itwill“pop”
intoplacewhenthetimeshownon
therangeclockisreached.
e Decideoncleaninghours
necessary.
RecommendedCleaningTime:
ModerateSoil—2houm
(thinspillsandlightspatter)
HeavySoiI—3hours
(heavy,greasyspillsandspatter)
~Addthesehourstopresenttime
ofday,thenpushinandturnS~P
dialclockwisetothisdesiredstop
time.CLEANINGlightglows,
showingcleaningis starting.
TheLOCKEDlightwillglow,
indicatingovenishotanddoor
cannotbeopened.Ovendoorand
windowgethotduringself-cleaning.
DON~ ~UCH.
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