Help us help you...

Before using your oven, read this book carefully.

It is intended to help you operate and maintain your new oven properly.

Keep it handy for answers to your questions.

If you don???t understand something or need more help, write (include your phone number):

Consumer Affairs GE Appliances Appliance Park Louisville, KY 40225

Write down the model and serial numbers.

You???ll find them on a label on the front of the oven behind the door (on the lower oven on two-oven models).

These numbers are also on the Consumer Product Ownership

Registration Card that came with your oven. Before sending in this card, please write these numbers here:

Model Number

Serial Number

Use these numbers in any correspondence or service calls concerning your oven.

If you received

a damaged oven...

Immediately contact the dealer (or builder) that sold you the oven.

Save time and money. Before you request service...

Check the Problem Solver on pages 25 and 26. It lists causes of minor operating problems that you can correct yourself.

If you need service...

To obtain service, seethe Consumer Services page in the back of this book.

We???re proud of our service and want you to be pleased. If for some reason you are not happy with the service you receive, here are three steps to follow for further help.

FIRST, contact the people who serviced your appliance. Explain why you are not pleased. In most cases, this will solve the problem.

NEXT, if you are still not pleased, write all the details-including your phone number???to:

Manager, Consumer Relations

GE Appliances

Appliance Park

Louisville, Kentucky 40225

FINALLY, if your problem is still not resolved, write:

Major Appliance

Consumer Action Panel

20 North Wacker Drive

Chicago, Illinois 60606

IMPOKI???ANT

SAFETY

INSTRUCTIONS -

Read ail instruction befon using this apptianee.

IMPORTANT

SmY N~CE

The California %fe Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a list of substances known to the state to cause birth defecb 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 canbe minimized by - venting with an open window or

using a ventilation fan or hood.

???

When using electrical applimces, basic sakty precautions should be followd, including the following:

. Use this appIiance ody for its

intended use as described in this manti.

. Be S~ your apptice is

Ppm instaud and - by a qualified technician in

accordance with the provided Installation Instructions.

@ Don???t attempt to rem or replace any part of your oven Unk?ss it b S-eally

=oinmended in W book. All

other servicing shoti be *M to a qualified tectiicia.

*Before peflbrruklgany **

-DWO~~ THEO-

POWER SUPPLY AT THE

WSEHO~D-UTfON

P~L BY ~M_G THE FUSE OR SmHiNG OFF THE CIRCUIT 13RE~R.

??? ~ not l~ve c~*n #on+

Children should not be leR alone or unattended in an area where appliance is in use. They should never be allowed to sit or stid on any part of the appliance.

* Don???t Mow anyone to climb, stand or hang on the door. They could damage the oven.

o ~~ON: -s OF

INTEREST m cmnREN

SHOULD N~ BE STORED IN cABINEm ABOVE

AN OVEN. _DREN

CLIMBING ON THK OVEN

TO REACH -S COULD

BE SERIOUSLY ~-

??? ??? Never wear loose-fitting or hangm garxnen~ wMe using

the appl!anee. Flammable material codd be ignited if

brought in contact with hot heating elements and may cause severe burns.

*us o~y dry ~f holders- Moist or damp potholders on hot sufices may resdt in burns from m. Do not & pot ho&m touch hot heating elements. Do not use a towel or other bum cloth.

* N~r use your appliance for

.

warmmg or h-ing tbe room.

* Storage in or on applime???

Do nots~ fl ammable materials in the oven.

??? Keep hood and grease ~ters clean to maintain good venting and to avoid grw fires.

. DO not let c- g- or other flammable wterkds acm~te b or n- the oven.

*Do not use water on grease fires. Maine in oven can be smothered by completely

closing door and turnhrg Ow SET to OFF.

??? Do not touch heating eIements or interior sntiace of oven.

These su~ces maybe hot enough to burn even though they are dark in color. During and after use, do not touch, or let clothing or other flammable makrids contact any interior area of the oven; allow sufficient time for cooling, first.

Potentially hot sufices include the oven vent openings and sufices near the openings, crevices around the oven door and the edges of the door WWOW.

Remember: The inside surface of the oven maybe hot when the door is opened.

* men cooking pork, follow

the directions exactly and always cook the meat to an internal temperature of at least 1???70T. 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.

Oven

???Smd away from oven when

- oven door. The hot air or- wMeh escapes can burn hank face aud/or eyes.

???Wn$t Mt unopened fOOd con- in the oven. Pressure M btid Up and the container codd be, causing an @???ury.

*Keep oven vent ducts unobstructed.

???Keep oven free from grease buMdup.

. ~~ce oven she~~ dmired

position while oven is cool. If shelves must be handled when hot, do not let potholder contact heating units in the oven.

* pu~ out shelf to shelf stop is a convenience in- h~vy fti It is also a p-ution agti burns from touching hot surfaces of door or oven walls.

??? When using cooking or

- bm in oven, follow the manukctumr???s dtitions.

* Do not use your oven to dry newspapem If overheated, they can catch fm.

??? L~~n for f~???~ ~ ~~is~

shodd be heard Somtie during the cleaning cycle. If not, call hr service before Selfwlx again,

SAW THESE

INSTRUCTIONS

Ene~y-Sating~ps -

??? Preheat the oven only when necessary. Most foods will cook satisfactorily without preheating. If you find preheating is necessary, keep an eye on the indicator light, and put food in the oven promptly after the light goes out.

???Always turn oven OFF before removing food.

???During baking, avoid frequent door openings. Keep door open as short a time as possible.

???Be sure to wipe up excess spillage before self-cleaning operation.

???Cook complete oven meals instead of just one food item. Potatoes, other vegetables and some desserts will cook together with a main-dish

casserole, meat loaf, chicken or
roast. Choose foods that cook at
the same temperature and in
approximately the same time.	???.
??? Use residual heat in oven
whenever possible to finish
cooking casseroles, oven meals,
etc. Also add rolls or precooked
desserts to warm oven, using
residual heat to warm them.

The Automatic Timer and Clock on your oven are helpful devices that serve several purposes.

To Set the Clock

Push in the center knob of the Minute Timer and turn knob in either direction to set the Digital Clock numerals to the correct time.

(After setting the Clock, let the knob out, and turn the Minute Timer pointer to OFF.)

To Set the Minute Timer

The Minute Timer is the large dial to the lefi of the Digital Clock. Use it to time all your precise cooking operations. This dial also sets or changes the Digital Clock.

~ SET THE MINUTE TIMER, turn the center knob clockwise, without pushing in, until pointer reaches number of minutes you wish to time (up to 60).

Time Bake Uses

Automatic Timer

Using Automatic Timer, you can TIME BAKE with the oven starting immediately and turning off at the Stop Time set or you can set both DELAYED START (some models say START) and STOP dials to automatically start and stop oven at a later time of day. It takes the worry out of not being home to start or stop the oven.

Setting the dials for TIME BAKE is explained in detail on page 10.

Self-Clean Uses

Automatic Timer

The self-cleaning function on your oven uses the Automatic Timer to set the length of time needed to clean whether you wish to clean immediately or delay the cleaning until low energy times such as during the night. See page 20.

Questions and Answers

Q. How can I use my Minute

Timer to make my surface cooking easier?

A.Your Minute Timer will help time total cooking which includes time to boil food and change temperatures. Do not judge cooking time by visible steam only. Food will cook in covered containers even though you can???t see any steam.

Q.Must the Clock be set on correct time of day when I wish to use the Automatic Timer for baking?

A.Yes, if you wish to set the DELAYED START or STOP 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 (DELAYED START and STOP dials) are used

with TIME BAKE and SELF- CLEAN functions.

Q.Can I change the Clock while I???m Time Cooking in the oven?

A.No. The Clock cannot bechangcd during any program that uses the oven timer. You must either stop those programs or wait until they are finished before changing time.

Using Your Oven

Before Using Your Oven

1. Look at the controls. Be sure you understand how to set them properly. Read over the directions for the Automatic Oven Timer so you understand its use with the controls.

2.Check oven interior. Look at the shelves. Take a practice run at removing and replacing them properly, to give sure, sturdy support.

3.Read over information and tips that follow.

4.Keep this book handy so you can refer to it, especially during the first weeks of getting acquainted with your oven.

Oven Controls

The controls for the oven(s) are marked OVEN SET and OVEN TEMP. OVEN SET has settin~s for BAKE, TIME BAKE (on mo~els so equipped), BROIL, CLEAN and OFF. When you turn the knob to the desired setting, the proper heating units are then activated for that operation.

OVEN TEMP maintains the temperature you set, from WARM (150???F.) to BROIL (550???F.) and also at CLEAN (880??F. ).

The Oven Cycling Light glows until the oven reaches your selected temperature, then goes off and on with the oven unit(s) during cooking.

PREHEATING the oven, even to high temperature settings, is speedy ???rarely more than about 10 minutes. Preheat the oven only when necessary. Most foods will cook satisfactorily without preheating.

If you find preheating is necessary, keep an eye on the indicator light and-put f;od in the oven prom~tly after light goes out.

Oven Interior Shelves

The shelves are designed with stop-locks so that when placed correctly on the shelf supports, they (a) will stop before coming completely from the oven, and (b) will not tilt when removing food from or placing food on them.

TO REMOVE shelves from the oven, lift up rear of shelf, pull forward wfih stop-locks along top of shelf supports. Be certain that shelf is cool before touching.

TO REPLACE shelves in oven, insert shelf with stop-locks resting on shelf supports. Push shelf toward rear of oven; it will fall into place. When shelf is in proper position, stop-locks on shelf will run under shelf support when shelf is pulled forward.

Shelf Positions

The oven has four shelf supports marked A (bottom), B, C and D (top). Shelf positions for cooking food are suggested on Baking, Roasting and Broiling pages.

Oven Light

The light comes on automatically when the door is opened. On models with oven window use switch to turn light on and off when door

is closed.

Switch is located on front of door on some models, on control panel on other models.

Baking

When cooking a food for the first time in your new oven, use time given on recipes as a guide. Oven thermostats, over a period of years, may ???drift??? from the factory setting and differences in timing between an old and a new oven of 5 to 10 minutes are not unusual and you may be inclined to think that the new oven is not performing correctly. However, your new oven has been set correctly at the factory and is more apt to be accurate than the oven it replaced.

How to Bake

Step 1: Place food in oven, being certain to leave about 1 inch of space between pans and walls of oven for good circulation of heat. Close oven door. During baking, avoid frequent door openings to prevent undesirable results.

Step 2: Turn OVEN SET knob to BAKE and OVEN TEMP knob to temperature on recipe or on Baking Guide.

Step 3: Check food for doneness at minimum time on recipe. Cook longer if necessary. Switch off heat and remove foods.

How to Time Bake

The automatic oven timer controls are designed to turn the oven on or off automatically at specific times

that you set. Examples of Immediate Start (oven turns on now and you set it to turn off automatically) or Delayed Start and Stop (setting the oven to turn on automatically at a later time and turn off at a preset stop time) will be described.

How to Set Immediate Start

N~E: Before beginning make sure the range clock shows the correct time of day.

Immediate Start is simply setting oven to start baking now and turning off at a later time automatically. Remember, foods continue cooking after controls are off.

Step 1: To set Stop Time, push in knob on STOP dial and turn pointer to time you want oven to turn off; for example 6:00. The DELAYED START dial should beat the same position as the time of day on clock.

Step 2: Turn OVEN SET knob to TIME BAKE. Turn OVEN TEMP knob to oven temperature, for example 250??F. The oven will start immediately and stop at the time you have set.

How to Set Delayed Start and Stop

Delayed Start and Stop is setting the oven timer to turn the oven on and off automatically at a later time than the present time of day.

Step 1: To set start time, push in knob on DELAYED START dial (some models may say START) and turn pointer to time you want oven to turn on, for example 3:30.

Step 2: To set Stop Time, push in knob on STOP dial and turn pointer to time you want oven to turn off, for example 6:00. This means your recipe called for two and one-half hours of baking time.

NOTE: Time on STOP dial must be later than time shown on range clock and DELAYED START dial.

Step 3: Turn OVEN SET knob to TIME BAKE. Turn OVEN TEMP knob to 250??F. or recommended temperature.

Place food in oven, close the door

and automatically the oven will be .??? turned on and off at the times you

have set. Turn OVEN SET to OFF and remove food from oven.

1. Aluminum pans conduct heat quickly. For most conventional baking, light, shiny finishes give best results because they help prevent overbrowning. For best browning results, we recommend dull bottom sufices for cake pans and pie plates.

2. Dark or non-shiny finishes and glass cookware generally absorb heat, which may result in dry, crisp crusts. Reduce oven heat 25???F. if lighter crusts are desired. Rapid browning of some foods can be achieved by preheating cast iron cookware.

3. Preheating the oven is not always necessary, especially for foods which cook longer than 30 to 40 minutes. For food with short cooking times, preheating gives best appearance and crispness.

4. Open the oven door to check food as little as possible to prevent uneven heating and to save energy.

Roasting

Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncovered in your oven. Roasting temperatures, which should below and steady, keep spattering to a minimum. When roasting, it is not necessary to sear, baste, cover or add water to your meat.

Roasting is really a baking procedure used for meats. Therefore, oven controls are set to BAKE. (You may hear a slight clicking sound, indicating the oven is working properly.) Roasting is easy; just follow these steps:

Step 1: Check weight of meat, and place, fat side up, on roasting rack in a shallow pan. (Broiler pan with rack is a good pan for this.) Line broiler pan with aluminum foil when using pan for marinating, cooking with fruits, cooking heavily cured meats, or for basting food during cooking. Avoid spilling these materials on oven liner or door.

Step 2: Place in oven on shelf in A or B position. No preheating is necessary.

Step 4: Most meats continue to cook slightly while standing, after being removed from the oven. Stan~ing time recommended for roasts is 10 to 20 minutes to allow roast to firm up and make it easier to carve. Internal temperature will rise about 5?? to 10???F.; to compensate for temperature rise, if desired, remove roast from oven at 5?? to 10???F. less than temperature in guide on page 14.

N~E: You may wish to use TIME BAKE, as described on page 10, to turn 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.

For Frozen Roas@

. 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).

. Thaw most frozen poultry before roasting to ensure even doneness. Some commercial frozen poultry can be cooked successfully without thawing. Follow directions given on packer???s label.

???

Questions & Answers

Q.Is it necessary to check for doneness with a meat thermometer?

A.Checking the finished internal temperature at the completion of cooking time is recommended.

Temperatures are shown on Roasting Guide on page 14. For roasts over 8 pounds, cooked at 300???F. with reduced time, check with thermometer at half-hour intervals after half the time has passed.

Q.Why is my roast crumbling when 1 try to carve it?

A.Roasts are easier to slice if allowed to cool 10 to 20 minutes after removing from oven. Be sure to cut across the grain of the meat.

Q.Do I need to preheat my

oven each time I cook a roast or poultry?

A. It is rarely necessary to preheat your oven, only for very small roasts, which cook a short length of time.

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.Can I seal the sides of my foil ???tent??? when roasting a turkey?

A.Sealing the foil will steam the meat. Leaving it unsealed allows the air to circulate and brown the meat.

For many foods, especially roasts and poultry, internal food temperature is the best test for doneness. The meat thermometer

takes the guesswork out of roasting by cooking foods to the exact doneness you want. The meat thermometer has a skewer-like probe at one end of the cable and a two-pronged plug at the other. Use handle of plug and probe, rather than cable, when inserting and removing these parts from meat and/or oven wall receptacle. After preparing meat and placing in roasting pan on rack, follow the steps below for proper use of meat thermometer.

Step 1: To gauge placement of probe, lay probe on outside of meat along top or side and mark with finger where edge of meat comes on probe. Probe should be placed so point rests in center of the thickest part of roast.

Step 2: Insert probe into meat up to point marked off with fingers. Point should not touch bone, fat or gristle. Not more than 2??? of probe, not counting handle, should be left

???.exposed outside of meat.

Step 3: Plug cable into receptacle on oven wall. The prongs are especially designed to only plug in one way. Be certain to insert plug into receptacle all the way. Close oven door.

Step 4: Turn OVEN SET knob to BAKE and OVEN TEMP knob to recommended oven temperature, for example 350???F. See Roasting Guide on page 14 for oven temperature.

Step 5: Refer to chart near Meat Thermometer Dial to determine at what internal temperature meat will be done. Then turn knob next to dial to move pointer to correct number (internal temperature)

on dial.

Step 6: When internal temperature of roast reaches number you have set, a buzzer sounds. To stop buzzer, turn pointer to SIGNAL OFF. Internal temperature of meat can be determined at any time during cooking by turning pointer down until buzzer sounds.

Step 7: When roast is done, use care in removing plug from

receptacle. DO NOT USE CABLE. Remove meat from oven. Since most meat continues cooking, you may wish to remove 5?? to 10?? sooner.

Step 8: Remove probe from meat, using handle of probe not cable. Most meats carve easier if let stand 5 to 10 minutes. Let thermometer cool and clean as directed in Cleaning Guide on page 24. Do not leave

in oven.

See Roasting Guide on page 14.

Roasting

1. Position oven shelf at B for small-size roasts (3 to 7 lbs.) and at A for larger roasts.

2. Place meat fat-side up, or poultry breast-side up, on broiler pan or other shallow pan with trivet. Do not cover. Do not stuff ~oultrv until just before roasting. Us; a m~at thermometer for more accurate doneness. On models so equipped, use the meat probe???control signals when food has reached set temperature. (Do not place thermometer or probe in stuffing.)

3.Remove fat and drippings as necessary. Baste as desired.

4.Standing time recommended for roasts is 10 to 20 minutes. This

allows roasts to firm up and makes them easier to carve. Internal tem~erature will rise about 5?? to 10???F.; to compensate for temperature rise, if desired, remove roast from oven sooner at 5?? to 10???F. less than temperature in guide.

5. Frozen roasts can be conventionally roasted by adding 10 to 25 minu~es per poufid mor~ time than given in guide for refrigerated roasts. (10 minutes

per pound for roasts under 5 pounds.) Defrost poultry before roasting.

Broiling

See Broiling Guide on page 17.

Broiling is cooking food by intense radiant heat from the upper unit in the oven. Most fish and tender cuts of meat can be broiled. Follow these steps to keep spattering and smoking to a minimum.

Step 1: If meat has fat or gristle near edge, cut vertical slashes through bo~h???about 2??? apart. If desired,-fat may be trimmed, leaving layer about 1/8??? thick.

Step 2: Place meat on broiler rack in broiler pan which comes with range. Always use rack so fat drips into broiler pan; otherwise juices may kome hot enough to catch fu-e.

Step3: Position shelf on recommended shelf position as su~ested in Broiling Guide on page 17. Most broiling is done on C position, but if your range is connected to 208 volts, you may wish to use higher position.

Step 4: Leave door ajar a few inches (except when broiling chicken). The door stays open by itself, yet the proper temperature is maintained in the oven.

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>kL,. k p		BROIL
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???Step 5: Turn both OVEN SET and OVEN TEMP knobs to BROIL. Preheating units is not necessary. (See notes in Broiling Guide.)

Step 6: Turn food only once during coo-ting. Time foods ~or first side - per Broiling Guide.

Turn food, then use times given for second side as a guide to preferred doneness. (Where two thicknesses and times are given together, use first times given for thinnest food.)

Step 7: Turn OVEN SET knob to OFF. Serve food immediately, and leave pan outside oven to cool during meal for easiest cleaning.

Use of Aluminum Foil

1. If desired, broiler pan maybe lined with foil and broiler rack may be covered with foil for broiling.

ALWAYS BE CERTAIN ~ -

MOLD FOIL THOROUGHLY TO

BROILER RACK, AND SLIT

FOIL TO CONFORM WITH SLITS IN RACK. Broiler rack is designed to minimize smoking and spattering, and to keep drippings cool during broiling. Stopping fat and meat juices from draining to the broiler pan prevents rack from serving its purpose, and juices may become hot enough to catch fire.

2. DO N~ place a sheet of aluminum foil on shelf. To do so may result in improperly cooked foods, damage to oven finish and increase in heat on outside surfaces of the oven.

Questions &Answers

Q.Why should I leave the door closed when broiling chicken?

A.Chicken is the only food recommended for closed-door broiling. This is because chicken is relatively thicker than other foods

you broil. Closing the door holds more heat in the oven which allows chicken to cook evenly throughout.

Q.When broiling, is it necessary to always use a rack in the pan?

A.Yes. Using the rack suspends the meat over the pan. As the meat cooks, the juices fall into the pan, thus keeping meat drier. Juices are protected by the rack and stay

cooler, thus preventing excessive spatter and smoking.

Q.Should I salt the meat before broiling?

A.No. Salt draws out the juices and allows them to evaporate. Always salt after cooking. Turn meat with tongs; piercing meat with a fork also allows juices to escape. When broiling poultry or fish, brush each side often with butter.

Q.Why are my meats not turning out as brown as they should?

A.In some areas, the power (voltage) to the range maybe low. In these cases, preheat the broil unit for 10 minutes before placing broiler pan with food in oven. Check to see if you are using the recommended shelf position. Broil for longest period of time indicated in the Broiling Guide. Turn food only once during broiling.

Q.Do I need to grease my broiler rack to prevent meat from sticking?

A.No. The broiler rack is designed to reflect broiler heat, thus keeping the surface cool enough to prevent meat sticking to the surface. However,

spraying the broiler rack lightly with a vegetable cooking spray before cooking will make cleanup easier.

You may use the meat thermometer for broiling, such as steak or ham slices. Prepare meat on broiler rack and pan as explained on page 15, ???How to Broil:??? Set both OVEN SET and OVEN TEMP knobs to BROIL and leave door ajar as recommended, after placing probe in meat and oven as directed below.

\I

Step 1: Use steak at least 1 to 1% inches thick. Lay probe on top of steak to determine the position probe is to be inserted. Gauge distance from edge to center of largest muscle; mark with thumb where edge of meat or fat meets probe. Be certain NOT MORE THAN 2 inches of probe, not counting handle, is left exposed outside of meat.

Step 3: For rare steaks cook first side to 90 on meat thermometer dial; for medium to 100; for well- done 110. Set Meat Thermometer Dial to preferred doneness.

Step 4: At sound of buzzer, turn steak; check probe to be certain it has not moved out of position. Reset pointer on Meat Thermometer and cook second side. See guide on oven near Meat Thermometer Dial.

NOTES:

??? If there is a question about whether probe has moved out of position during cooking, turn knob so pointer moves down on dial until buzzer sounds. Note indicated temperature and reset pointer to SIGNAL OFF. Push probe farther down into roast, about 1 inch, then after a few minutes redetermine internal temperature as above. If new temperature is lower, the probe was probably out of position. If so, allow meat to cook to proper internal temperature.

Questions and Answers

Q. Can the meat thermometer remain in the oven if it???s not inserted in food?

A. No. Remove probe from receptacle when not in use. You could damage the probe by leaving it in during cooking operations that do not require the probe.

Q.May I insert the meat thermometer into frozen foods?

A.No. Foods must be completely defrosted before inserting probe.

Q.Should I line broiler pan with aluminum foil when roasting?

A.Yes, when using pan for marinating, cooking with fruits or heavily cured meats, or for basting during cooking. Avoid spilling these materials on oven liner or door.

Q. How may I be sure that my
roast will cook the same each time?
A. When using the meat	???
thermometer in roasting, the probe
must be inserted properly. Check
the position of the probe during
cooking. Sometimes the probe slips
or is touching bone, fat or gristle.
Reposition probe correctly and set
oven again to finish roasting.

Step 2: Lifi probe from meat keeping thumb in place on probe. Insert probe as near as possible to center of thickness of steak. Push probe into steak to where thumb meets fat or meat.

???Let meat thaw enough to allow inserting probe. The probe is sturdy but take care not to force it too hard into roast.

???Do not disconnect probe during cooking. Use hotpads when removing probe at end of cooking. Do not use tongs to pull on cable since they may damage it.

Broiling Guide

Broiling

1.Always use broiler pan and rack that comes with your oven. It is designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan.

2.Oven door should be ajar for all foods except chicken; there is a

special position on door which holds door open correctly.

3. For steaks and chops, slash fat evenly around outside edges of meat.

To slash, cut crosswise through outer fat surface just to the edge of the meat. Use tongs to turn meat over to prevent piercing meat and losing juices.

4.If desired, marinate meats or chicken before broiling. Or brush with barbecue sauce last 5 to 10 minutes only.

5.When arranging food on pan, do not let fatty edges hang over sides, which could soil oven with fat dripping.

6.Broiler does not need to be preheated. However, for very thin foods, or to increase browning, preheat if desired.

7.Frozen Steaks can be conventionally broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this guide

1% times per side.

8.If your range is connected to

208Volts, rare steaks may be broild by preheating broil heater and positioning the oven shelf one position higher.

Food is cooked by revolving on

a spit under the (upper) broil unit. As food turns, it bastes itself to produce a succulent brown and tender roast. Meat tender enough for roasting may be rotissed.

1. Assemble rotisserie. Insert curved ends of frame into large holes of broiler pan handles. Lock frame in place by fitting straight ends of support into holes in center handles.

2. Secure food on spit. When secured correctly, food will be located in center area of spit leaving 4 inches free at the pointed end (this part goes into motor).

Finish securing food on spit by gliding second 2-pronged fork onto spit with prongs toward food. Tighten screws to a flat surface on spit.

4. Place spit on frame so handle end is in narrow support, and pointed end is in wide U-shaped support.

4.Insert spit into motor: Grasp handle on spit. Using point of spit, move to one side the cover over motor outlet in rear of oven; push spit firmly into motor outlet as far as it will go. Remove handle.

5.Check rotation of food. Tighten or adjust forks if necessary. During cooking, forks may need tightening due to normal meat shrinkage.

6.As food cooks, leave door ajar in ???Broil??? position; door stays open by itself.

7.Baste food if desired. With pot holders, pull out pan and shelf together to shelf stop. Attach handle to spit to revolve food by hand while basting. To continue cooking push shelf and broiler pan into oven, insert spit into motor, remove handle.

Rotisserie Notes

??? Do not use electric meat	???
thermometer, on models so
equipped, while operating the

3. To secure food on spit: Push

2-pronged fork onto spit near handle end. Tighten with screw. Push spit through food (tie food securely and compactly), distributing weight evenly on each side of spit.

To check weight distribution on spit, hold spit (and food) between hands, palms up; spit should roll smoothly from palms to fingertips when palms are tipped forward.

Rotissing the Food

1.Put oven shelf in lowest position in oven. With food on spit, place spit on oven shelf.

2.Set OVEN TEMP knob as suggested on Rotisserie Time and Temperature Guide at right. Settings are 300-400???F. to get foods juicy and done without overbrowning.

3.Switch OVEN SET knob to ROTISSERIE. This starts broil unit and rotisserie motor operating. Spit can be inserted and removed more easily when motor is operating. N~E: Make certain when touching spit that no part of body or pot holder touches coils of broil unit.

rotisserie. A regular, non-electric

meat thermometer may be used

while rotissing providing it doesn???t

touch the oven, frame or pan while

meat revolves. (Or, if desired, cook

to estimated doneness then pull

meat from oven to insert meat

thermometer. Wait about 2 minutes

for temperature to register. If meat

is not done, remove thermometer

and continue cooking if necessary. )

. If rotissing turkey, let stand in

warm oven 10 to 20 minutes after

cooking to assure juicy meat and

complete doneness.

. At end of cooking pull out pan

and shelf together, using pot

holders. Turn OVEN SET to OFF.

Remove food from spit. Cool pan

outside oven; soak forks and screws

for easiest clean up.

???