GE Appliances
IWVUI09
Read this book carefully.
It is intended to help you
HELP US HELP YOU
operate and maintain your new range 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
You???ll find them on a label located behind the broiler drawer.
These numbers are also on the Consumer Product Ownership Registration Card that came with your range. 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 range.
Immediately contact the dealer (or builder) that sold you the range.
Save time and money. Before you request service...
Check the Problem Solver in the back of this guide. It lists causes of minor operating problems that you can correct yourself.
IF YOU NEED SERVICE
To obtain service, see the Consumer Services page in the back of this guide.
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 wh~ you are not plea;ed. In most cases, this will solve the problem.
NEXT, if you are still not pleased, write all the
Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville, KY 40225
FINALLY, if Your Problem is still not resolved. write:
. .
Major Appliance Consumer Action Panel 20 North Wacker Drive
Chicago, IL 60606
WARNING: If the information in this manual is not followed exactly, a fire or explosion may result causing property damage, personal injury or death.
2
IMPORTANT??? SAFETY NOTICE
TIN California Safe Drinking Water and Toxic Enforcemmt Act requires the Governor of California to publish a list of substances known to the state to cause cancer, birth defects or othm reproductive harm, and requires businesses to warn customers of potential exposure to such substancfis.
Gas appliances can cause minor exposure to four of these substances, munely bemwne, carbon monoxide, formaldehyde and sock, caused primarily by the incomplete combustion of natural gas or
LP fuels, Properly adjusted burners, indicated by a bluish rather than a yellow flame, will minirnim incomplete combustion. Exposure to three substances can be minimized by venting with an open window or using a ventilation fan or hood.
When YOU CM Your Range
???Have the installer show you th~ location of the range gas
Have your range instdhd and propdy grounded by a qualified installer, in accordance with the Installation Irtstructiorw. Any adjustment and service should bc performed only by qualified gas range installers or service technicians.
*Plug your range into a 12&vo1t grounded outlet only. Do not remove the round grounding prong from tk plug, ffin doubt about the grmmding of the home electrical sys.tern, it is your personal responsibility and obligation to have an tmgrounded outlet replaced with a properly grounded,
???Be sure all paekiag materials m removed from the range before operating it to prevent fire or smoke damage should the packing material ignite.
???Locate range out of kitchen traffk path??? and out of drafty locations to prevent piiot outage and poor air circulation.
?????? Be sure your range is correctly adjusted by a
qualified service technician or installer for the type of gas (natural or LP) that is to be used.
Your range can be converted for use with either type of gas. See the Installation Instructions.
Q After prolonged nse ofa ran@ high floor temperatures nmy result and many floor coverings wiil not $vithstand this kind ~f use.
Never install the range over vinyl tile m linoleum that cannot withstand suchtypa of use. Never install it directly over interior kitchen carpeting.
c Don???t attempt to repair of??? replace any part of your range Mniess it is spe&Ically
reemmnmded iu this book. All other servicing should be refemd to a qualified techichn.
using Your Range
* Den$t leave childrm akme m unattended where a range is hot or in operation. They could.
be seriously burned.
??? Don???t aiiow anyone to ciimb, stand or hang on theuven dooq iwoiierdrawer or range top.
They could damage tiw range and even tip it over, causing severe personal ifiju~.
*CAUTIQN: ITEMS??? (IF INTEREST TO
CIHLDREN SJXXJLDN(IT BE STORED IN 43MMNETS ABfWl?/ A RANGE 03? ON THE
BACKSPLASH (3FA
CLIMBING ON THE RAN(3E TO REACH
ITEMS COULD BE SERIOUSLY INJURED.
WARNIN(.LAM rangesmn tip and
the rear leveling leg. Make sure the chain fits securely into the bracket.
If you pull the range out from the wall for any reason, make sure the
Do not allow the chain or bracket to damage the gas plumbing in any way.
(continued next page)
3
???
???Let burner grates and other surfaces cool before touching them or leaving them where children can reach them.
???Never wear loose fitting or hanging garments while using the appliance. Be careful when
reaching for items stored in cabirmts over the cooktop. Flammable material could be ignited if brought in contact with fkune or hot oven surfaces and may cause severe burns.
???For your safety, never use your appliance for warming or heating th~ room.
Q Do not use water cm grease fires. Never pick up a flaming pan. Turn off burner, then smother flaming pan by covering pan
completely with
Q Do not leave paper products, cooking utensilsY or food in the oven when not in use.
???Do not store flammable materials in $he oven, or the broiler drawer or near the cooktop.
???Do not store or use combustible materials! gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance,
Q Do not let cooking grease or other flammable materials accumulate in or near the range.
*When cooking pork, follow the directions exactly and always cook the meat to an internal
temperature of at least 170??F, This assures that, in the remote possibility that trichina may be present in the meat, it will be killed and the meat will be safe to eat.
Surface Cooking
???Always use the LITE position when igniting top burners and make sure the burners have ignited.
???Never leave surface burners unattended at high flame settings. Boilover causes smoking and greasy spillovers that may catch on fire.
???Adjust top burner flame size so it does not extend beyond the edge of the cookware. Excessive flame is hazardous.
*Use only dry pot
- may result in burns from steam. Do
not let pot holders come near open flames when lifting cookware. Do not use a towel or other bulky cloth in place of a pot holder.
???To minimize the possibility of burns, ignition of flammable materials, and spillage, turn cookware handles toward the side or back of the range without extending over adjacent burners.
???Always turn surface burner to OFF before removing cookware.
???CarefUily watch foods being fried at a high flame setting.
???Never block the W&S (air openings) of the range. They provide the air inlet and outlet that
are necessary for the range to operate properly with correct combustion. Air openings are locat~d at the rear of the cooktop and at the top of the oven door.
??? Do not use a wok on the cooking surface if
the wok has a round metal ring that is placed - over the burner grate to support the wok. This rkg acts as a heat trap, which may damage the burner grate and burner head. Also, it may cause
the ???burner to work improperly. This may cause a carbon monoxide level above that allowed by current standards, resulting in a health hazard.
??? Foods for frying should be as dry as possible. Frost on frozen foods or moisture on fresh foods can cause hot fat to bubble up and over sides of pan.
*Use least possible amount of fat for effective shallow or
*If a combination of oils or fats will be used
in frying, stir together before heating or as fats melt slowly,
* Always heat fat slow~y, and watch as it heats.
s Use a deep fat thermometer whenever possible to prevent overheating fat beyond the smoking point.
???
4
Use proper pa~
Q When using glass cookwme, make sure it is designed for
*Keep all plastics away f???iwn top burners.
*Do not leave plastic items on the cooktop- they may melt if left two close to the vent.
*Do not leave any items on the cooktop. The hot air from the vent may ignite flammable items and will increase pressure in closed containers, which may cause them to burst.
To avoid the possibility ofa bur~ aiways be certain that the controls fm all burners are at the OFF position and all grates are cool before attempting to remove them.
???Whtm flaming foods twe under the hood$ turn the fan off. The f~n, ifopmating, myy
spread the flames.
*If range is located mar a windowa do not hang long curtains that could blow over the top burners and create afire hazard.
s H you small gas, turn off the gas to the range and call a qualified servi~e technician. Never use an open flame to locate a leak.
Baking, Bmiiling and Roasting
??? I)o not use oven for a stomga area. Items stored in the oven cari ignite.
*Stand away from the range when opening the door of a hot oven. The hot air a~d steam that escapes can cause burns to hands, face
???and eyes.
???Keep the oven free from grease buildup.
???Plkce oven shelf in deahed position while Qv*n is cool.
*PulMg Gut the shdfto the
a precaution against bmms fiwti touching hot surkees of the dww or oven walk
*Don???t heat unoperted food containers i~ the oven. pressure eoidd butid up and the container could burs~ causing an injury.
Q Don% use ahuninum fd anywhere in the even except as described in this book. ?&use could result in a fiie hazard or damage to the range.
*When using cooking ur roasting bags in the oven, follow the manufacturer???s directions.
o DO riot use your ove~ to dry rwwspapers.
If overheakxi, they can catch fire.
*Use only glass cookware that @recommended for use in gas ovens.
??? Always remove th$ broiler pan Mm the oven as soon as you tlnish broiling. Grease left in the pan can catch firtiif oven is used without removing the grease from the broiler pan.
???Make sure the bdler parI and rack are in plain eomectly to redtice the piwibility of a
grease fire.
@W&n broilirg, if mat is too tdose to the flanws, the fat may @i@. Trim excess fat to
prevent excessive
*Ifyau should have a grease fire in the brotier M turnoff over+ and keep mm door closed to contain fire until k burns out.
CXxuMg Yam lhkge
*(lean only parts listk in this Use and Care Guid&
??? KCXp range clean and free of accumulation of grea~ or spiliovers, which may ignite.
SAW THESE
INSTRUCTIONS
5
FLOORING AND LEVELING
Flooring Under the Range
Your range, like so many other household items,
is heavy and can settle into soft floor coverings such as cushioned vinyl or carpeting. When moving the range on this type of flooring, use care, and it is recommended that these simple and inexpensive instructions be followed.
The range should be installed on a
When the floor covering ends at the front of the range, the area that the range will rest on should be built up with plywood to the same level or higher than the floor covering. This will allow the range to be moved for cleaning or servicing.
Leveling the Range
Use a 1%???
Adjust the four legs carefully. Level the range front to back and side to side. The range legs must rest on the floor. The range must not hang from the countertop.
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6
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To Light a Surface Burner
Push the control knob in and turn it counterclockwise to LITE. You will hear a little ???clicking???
After Lighting a Burner
Check to be sure the burner you turned on is the one you want to use.
Do not operate a burner for an extended period of time without cookware on the grate. The finish on the grate may chip without cookware to absorb the heat.
Be sure the burners and grates are cool before you place your hand, a pot holder, cleaning cloths or other materials on them.
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8
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How to Select Flame Size
Watch the flame, not the knob, as you reduce heat.
The flame size on a gas burner should match the cookware you are using.
FOR SAFE HANDLING OF COOKWARE, NEVER
LET THE FLAME EXTEND UP THE SIDES OF THE COOKWARE. Any flame larger than the bottom of the cookware is wasted and only serves to heat
the handle.
When using aluminum or
Aluminum:
Cast Iron: If heated slowly, most skillets will give satisfactory results.
Enamelware: Under some conditions, the enamel of some cookware may melt. Follow cookware manufacturer???s recommendations for cooking methods,
Glass: There are two types of glass
When boiling, use this same flame
as quickly at a gentle boil as they do at a furious rolling boil. A high boil creates steam and cooks away moisture, flavor and nutrition. Avoid it except for the few cooking processes which need a vigorous boil.
When frying or warming foods in stainless steel, cast iron or enamelware, keep the flame down
When frying in glass or ceramic cookware, lower the flame even more.
Heatproof Glass Ceramic: Can be used for either surface or oven cooking. It conducts heat very slowly and cools very slowly. Check cookware manufacturer???s directions to be sure it can be used on gas ranges.
Stainless Steel: This metal alone has poor heating properties, and is usually combined with
copper, aluminum or other metals for improved heat distribution. Combination metal skillets usually work satisfactorily if they are used with medium heat as the manufacturer recommends.
9
CLOCK AND TIMER
To Set the Clock
Push in the knob and turn the clock hands to the right to the correct time. Then let the knob out and continue turning to OFF.
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F /0, ,
\$??????o 4 ;
30/
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9 L
3,20 2\~
30 (,,s??? \ ??? ??????4/,,,1 \
/61
Timer
The Timer has been combined with the range clock. Use it to time all your precise cooking operations. You??? 11 recognize the Timer as the pointer which is different in color than the clock hands.
Minutes are marked up to 30 and hours are marked up to 4 on the center ring of the clock.
To set the Timer, turn the knob to the left, without
pushing in, until the pointer reaches the number of??? minutes or hours you want to time.
At the end of the set time, a buzzer sounds to tell you time is up. Turn the knob, without pushing in, until the pointer reaches OFF and the buzzer stops.
USING YOUR OVEN
Electric Ignition
The oven burner and broil burner on your range are lighted by electric ignition.
To light the burner, turn the OVEN TEMP
knob to the desired temperature. The burner should light within 60 seconds. You will hear a little clicking
Power Outage
CAUTION: DO NOT MAKE ANY ATTEMPT TO
OPERATE THE ELECTRIC IGNITION OVEN
DURING AN ELECTRICAL POWER OUTAGE. Neither the oven nor the broiler can be lit during an electrical power outage.
If the oven is in use when a power outage occurs, the oven burner shuts off and cannot be
10
.???
Oven Shelves
The shelves are designed with
placing food on them.
When placing cookware on a shelf, pill the shelf out to the ???stop??? position. Place the cookware on the shelf, then slide the shelf back into the oven. This will eliminate reaching into the hot oven.
To remove a shelf from the oven. Dull it toward VOUJ . tilt front end upward and pull shelf~ut.
To replace, place shelf on shelf support with stop- locks (curved extension of shelf) facing up and toward rear of oven. Tilt up front and push shelf toward back of oven until it goes past ???stop??? on oven wall. Then lower front of shelf and push it all the way back.
Shelf Positions
I???he oven has four shelf supports identified in this illustration as A (bottom), B, C and D (top).
Your oven is vented through duct openings at the center rear of the range. Do not block these ducts when cooking in the oven??? it is important that the flow of hot air from the oven and fresh air to the oven burner be uninterrupted. Avoid touching the vent openings or nearby surfaces during oven or broiler
??? become hot.
???Vent openings and nearby surfaces may become hot. Do not touch them.
???Handles of pots and pans on the cooktop may become hot if left too close to the vent.
???Do not leave plastic items on the
???Do not leave any items on the cooktop. The hot air from the vent may ignite flammable items and will increase pressure in closed containers, which may
cause them to burst.
???Metal items will become very hot if they are left on the cooktop, and could cause burns.
(continued next page)
USING YOUR OVEN
(continued)
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Oven Light
Use the switch on the control panel to turn the light on and off.
Oven Moisture
As your oven heats up, the temperature change of the air in the oven may cause water droplets to form on the door glass. These droplets are harmless and will evaporate as the oven continues to heat up.
Oven Thermostat Adjustment
The temperature control in your new oven has been carefully adjusted to provide accurate temperatures. However, if this oven has replaced one you have used for several years, you may notice a difference in the degree of browning or the length of time required when using your favorite recipes because oven temperature controls have a tendency to ???drift??? over a period of years.
Before attempting to have the temperature of your new oven changed, be sure you have followed the baking time and temperature of the recipe carefully. Then, after you have used the oven a few times and you feel the oven is too hot or too cool, there is a simple adjustment you can make yourself on the OVEN TEMP knob.
Pull the knob off the shaft and look at the back side. There is a disc in the center of the knob skirt with a series of marks opposite a pointer.
Note to which mark the pointer is pointing. To make an adjustment, carefully loosen (approximately one turn), but do not completely remove the two screws that hold the skirt to the knob. Hold the knob blade in one hand and the outer skirt in the other hand.
To raise the oven temperature, move the pointer in the direction of the arrow for RAISE. To lower the temperature, move the pointer in the direction of the arrow for LOWER. Each mark will change the oven temperature approximately 20???F.
Loosen only the locking screws
Note position of pointer to marks before adjustme
We suggest that you make the adjustment one mark from the original setting and check oven performance before making any additional adjustments.
After the adjustment is made press skirt and knob together and retighten screws so they are snug, but be careful not to overtighten.
NOTE: After an adjustment has been made to the OVEN TEMP knob, OFF and BROIL will not lineup with the indicator mark on the control panel as they previously did. This condition is normal and will not create a problem.
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12
???
Your oven temperature is controlled very accurately using an oven control system. We recommend that you operate the range for a number of weeks to become familiar with you new oven???s performance. If you think an adjustment is necessary, see the Adjusting Oven Thermostat section.
How to Set Your Range for Baking
1.To avoid possible burns, place the shelves in the correct position before you turn the oven on. If cooking on two shelves at the same tine, stagger the cookware for best heat circulation. Allow at least
2.Close oven door, turn OVEN TEMP knob to desired temperature and preheat oven for at least 10 minutes if preheating is necessqry.
3.Check food for doneness at minimum time on recipe. Cook longer if necessary. Switch off heat and remove food.
(continued next page)
13
BAKING
(continued)
For best baking results, follow these suggestions:
Oven Shelves
???
Arrange the oven shelf or shelves in the desired locations while the oven is cool. The correct shelf position depends on the kind of food and the browning desired. As a general rule,
.
Preheating
Preheat the oven if the recipe calls for it. Preheat means bringing the oven up to the specified temperature before putting in the food. To preheat, set the oven at the correct
Preheating is necessary for good results when baking cakes, cookies, pastry and breads. For most casseroles and roasts, preheating is not necessary. For ovens without a preheat indicator light or tone, preheat 10 minutes. After the oven is preheated place the food
in the oven as quickly as possible to prevent heat from escaping.
Baking Pans
Use the proper baking pan. The type of finish on the pan determines the amount of browning that will occur.
???Dark, rough or dull pans absorb heat resulting in a browner, crisper crust. Use this type for pies.
???Shiny, bright and smooth pans reflect heat, resulting in a lighter, more delicate browning. Cakes and cookies require this type of pan.
???Tin and stainless steel may not heat evenly.
???Glass baking dishes also absorb heat. When baking in glass baking dishes, lower the temperature by 25??F. and use the recommended cooking time in the recipe. This is not necessary when baking pies
or casseroles.
Pan Placement
For even cooking and proper browning, there must be enough room for air circulation in the oven. Baking results will be better if baking pans are centered as much as possible rather than being placed to the front or to the back of the oven.
Pans should not touch each other or the walls of the oven. Allow 1 to 1 k inch space between pans as well as from the back of the oven, the door and the sides. If you use two shelves, stagger the pans so one is not directly above the other.
14
Baking Guides
Follow the recipe or the directions on the back of the box to get the best baking results.
Cookies
When baking cookies, flat cookie sheets (without sides) produce
Do not use a cookie sheet so large that it touches the walls or the door of the oven.
For best results, use only one cookie sheet in the oven at a time.
Pies
For best results, do not bake pies in a shiny metal pan. The heat is reflected and the bottom crust will be pale and underdone. Frozen pies in foil pans should be
???placed on an aluminum cookie sheet for baking since the shiny foil pan reflects heat away from the pie crust; the cookie sheet helps retain it.
Cakes
When baking cakes, warped or bent pans will cause uneven baking results and poorly shaped products. A cake baked in a pan larger than the recipe recommended will usually be crisper, thinner and drier than it should be. If baked in a pan smaller than recommended, it may be undercooked and batter may ovefflow. Check the recipe to make sure the pan size used is the one recommended.
Aluminum Foil
Never cover a shelf entirely with a large cookie sheet or aluminum foil. This will disturb the heat circulation and result in poor baking, A smaller sheet of foil may be used to catch a spillover by placing it on a lower shelf several inches below the food.
Don???t Peek
Set the timer for the estimated cooking time and do not open the door to look at your food. Most recipes provide minimum and maximum baking times such as ???bake
DO NOT open the door to check until the minimum time. Opening the oven door frequently during cooking allows heat to escape and makes baking times longer. Your baking results may also be affected.
15
ROASTING
Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncovered in your oven. Roasting temperatures, which should be low and steady, keep spattering to a minimum. Roasting is easy, just follow these steps:
1.Position oven shelf at second from bottom position
(B) for small size roast (3 to 5 lbs.) and at bottom position (A) for larger roasts.
2.Check the weight of the meat. Place meat
3.Turn OVEN TEMP to desired temperature. Check the Roasting Guide for temperatures and approximate cooking times.
4.Most meats continue to cook slightly while standing after being removed from oven. Standing time recommended for roasts is 10 to 20 minutes to allow roast to firm up, making it easier to carve. Internal temperature 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 on guide. Remember that food will continue to cook in the hot oven and therefore should be removed when the desired internal temperature has been reached.
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 15 to 25 minutes per pound additional time (15 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 package label.
ROASTING GUIDE
f???For boneless rolled roasts over 6 inches thick, add 5 to ~0 minutes per pound to times given above.
*The U.S. Department of Agriculture says, ???Rare beef is popular, but you should know that cooking it to only 140???F. means some food poisoning organisms may survive.??? (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
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Broiling is cooking food by direct heat from above the food. Your range has a convenient compartment below the oven for broiling. It also has a specially designed broiler pan and rack that allow dripping fat to drain away from the foods and be kept away from the high heat of the gas flame.
Distance from the heat source may be changed by positioning the broiler pan and rack on one of three shelf positions in the broiler
Both the oven and broiler compartment doors should be closed during broiling.
How to Broil
1.If meat has fat or gristle near the edge, cut vertical slashes through it about 2 inches apart. If desired, fat maybe trimmed, leaving a layer about
2.Remove broiler pan and rack from broiler compartment and place food on rack.
3.Pull out drawer and position broiler pan in compartment. Placing food closer to flame increases exterior browning of food, but also increases spattering and the possibility of fats and meat juices igniting.
4.Close broiler door and turn OVEN TEMP knob to BROIL.
5.Turn most foods once during cooking; (the exception is thin fillets of fish; oil one side, place that side down on broiler rack and cook without turning until done). Time foods for about
6.Turn OVEN TEMP knob to OFF. Remove broiler pan from compartment and serve food immediately. Leave pan outside compartment to cool.
You can use aluminum foil to line your broiler pan and broiler rack. However, you must mold the foil tightly to the rack and cut slits in it just like the rack.
Without the slits, the foil will prevent fat and meat juices from draining to the broiler pan. The juices could become hot enough to catch on fire. If you do not cut the slits, you are frying, not broiling.
Broiling Tips
???Use tongs to turn meat
???Steaks and chops should be at least
Questions & Answers
Q.Why are meats not turning out as brown as they should?
A.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.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.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.
(continued next page)
17
BROILING GUIDE
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.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.
3.If desired, marinate meats or chicken before broiling. Or brush with barbecue sauce last 5 to 10 minutes only.
4.When arranging food on pan, do not let fatty edges hang over sides, which could soil oven with fat dripping.
5.Broiler does not need to be preheated. However, for very thin foods, or to increase browning, preheat if desired.
6.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.
18
Proper care and cleaning are important so your range will give you efficient and satisfactory service. Follow these directions carefully in caring for it to help assure safe and proper maintenance.
BE SURE ELECTRICAL POWER IS OFF BEFORE CLEANING
ANY PART OF THE RANGE.
???
Control Panel and Knobs
Clean up any spills or spatters with ???
liquid dish detergent and a soft ~ o cl;th. Rub contr~l panel lightly.
CAUTION: Do not use abrasives of any kind on the control panel.
The control knobs may be removed for easier cleaning. To remove knob, pull it straight off the stem. Wash knobs in soap and water but do not soak.
Dry and return the control knobs to the range,
Brushed Chrome Cooktop
Clean the brushed chrome top with warm, soapy water or Bon
Ami@ brand cleanser and
-%::- immediately dry it with a clean, @ ~ .%: :: .
soft cloth. Take care to dry the a surface following the ???grain.???
To help prevent finger marks after cleaning, spread a thin film of baby oil on the surface. Wipe away excess oil with a clean, soft cloth.
Clean the area under the cooktop often.
To make cleaning easier, the entire cooktop may be lifted up and supported in the up position.
Be sure all burners are turned off before raising the cooktop. Then remove the grates and drip pans, grasp the two front burner wells and lift up. Dual support rods will hold the cooktop up while you clean underneath it.
After cleaning under the cooktop with hot, soapy water and a clean cloth, lower the cooktop. Be careful not to pinch your fingers.
Oven Shelves
You may clean the shelves with a mild abrasive cleanser following manufacturer???s directions. After cleaning, rinse the shelves with clean water and dry with a dry cloth.
To remove heavy,
NOTE: Some commercial oven cleansers cause darkening and discoloration. When using for the first time, test cleaner on small part of shelf and check for discoloration before completely cleaning.
(continued ne.rt page)
19
To remove burners:
1.Grasp burner head and tilt it to the right to release the two tabs from slots in the burner support.
2.Lift the end of the burner assembly, then pull away from the front of the range to free the air shutter from the gas valve orifice.
To remove
Do not attempt to clean burners in an automatic dishwasher. Loosened food soil can clog burner holes, and the strong action of the dishwasher detergent can damage the burner heads.
Before putting the burners back, shake out excess water and dry them thoroughly by setting them in a warm oven for 30 minutes.
r Ports
Lighte
Fla
r support
Air Sh
To replace burners:
1.Slip the air shutter over the gas valve orifice.
2.Lower the burner assembly and hook the tabs in the slots in the burner support.
3.Be sure both tabs are in their slots, that the burner sits level and straight, and that the flash tube forms a straight line from the igniter to the burner.
Burner Grates
Porcelain enamel burner grates should be washed regularly and, of course,
after spillovers. Wash them in hot, soapy water and rinse with clean water. Dry the grates with a
To get rid of
20
Although they???re durable, the grates will gradually lose their shine, regardless of the best care you can give them. This is due to their continual exposure to high temperatures.
Do not operate a burner for an extended period of time without cookware on the grate. The finish on the grate may chip without cookware to absorb the heat.
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Drip Pans
Remove the grates. Then lift out the
When replacing drip pans, the notch on the rear pan and the notch on the front pan should meet in the middle.
The drip pans may also be cleaned in the dishwasher.
. .
The oven door is removable.
To remove the door, open it a few inches to the special stop position that will hold the door open. Grasp firmly on each side and lift the door straight up and off the hinges.
Do not use the door handle to lift the door.
NOTE: Be careful not to place hands between the spring hinge and the oven frame as the spring hinge could snap back and pinch your fingers.
To replace the door, make sure the hinges are in the ???out??? position. Position the slots in the bottom of the door squarely over the hinges. Then lower the door slowly and evenly over both hinges at the same time. If hinges snap back against the oven frame, pull them back out.
TO CLEAN THE DOOR:
First, remove the door for easier cleanup.
Inside of door: You may wipe spots with hot, soapy water or clean with a commercial oven cleaner. NOTE: Soap left on liner causes additional stains when the oven is reheated.
Outside of door: Use soap and water to thoroughly clean the top, sides and front of the oven door. Do not let water run down through openings in the top of the door. Rinse well. For stubborn spots, use a solution of vinegar and water.
Spillage of marinades, fruit juices, tomato sauces and basting materials containing acids may cause discoloration and should be wiped up immediately. Take care not to touch hot portion of the oven. When surface is cool,
clean and rinse.
Do not use oven cleaners, cleansing powders or harsh abrasives to clean the outside of the oven door.
.
Oven Light Bulb
The light bulb is located in the upper right corner of the oven. Before replacing the bulb, disconnect electrical power to range at the main fuse or circuit breaker panel or unplug the range from the electrical outlet. Let the bulb cool completely before removing it. Do not touch a hot bulb with a damp cloth as the bulb will break.
(continued next page)
21
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CARE AND CLEANING
Broiler Pan and Rack
After broiling, remove the broiler pan and rack from the broiler compartment. Carefully pour out grease in the pan into a proper container. Wash and rinse the broiler pan and rack in hot, soapy water.
If food has burned on, sprinkle the rack with detergent while hot and cover with wet paper towels or a dishcloth. That way,
Do not store a soiled broiler pan and rack in the oven or broiler compartment.
The broiler pan and rack can also be cleaned in the dishwasher.
Broiler Drawer
1.When broiler is cool, remove rack and pan.
2.Pull the broiler drawer out until it stops, then push it back in about one inch.
3.Grasp handle, lift and pull broiler drawer out (lift the rollers located under the drawer over the roller guides in the range).
2.Hold the broiler drawer in the raised position as you slide it partway into the range. Then lower the drawer and push it completely closed.
If your range is removed for cleaning, A servicing or any reason, be sure
BRACKET
BACKOPTIONAL
LOCATION
?
: BRACKET
~ FACTORY
When replacing the range:
Ill 11~~
~ \l p,,:
LOCATION
2, Slide the range all the way back into the counter. Once the range is pushed back in place, there will be a small amount of slack in the chain. This is normal.
CHAIN
(tLtGIH1???- MODEL SHOWN;
OPPOSITE SIDE USED FOR GAS)
NOTE: To insure the device is installed and
forward. The device should secure the range and not ??? allow it to tip.
22
Removable Oven Bottom
The oven bottom can be removed to make cleaning easier.
To remove:
1.Grasp oven bottom at finger slots on each side.
2.Lift front edge of oven bottom enough to raise tabs from slots in front frame.
3.Push oven bottom back about 1/4??? to release flange from front frame, then pull out.
To replace the oven bottom:
1.Slide oven bottom into oven so rear tabs fit into slots in rear wall of oven.
2.Grasp oven bottom at finger slots and push it back and then down to hook the flange under the front frame.
3.Fit front tabs into slots in front frame.
1Finger
, slot
The oven bottom has a porcelain enamel finish.
To make cleaning easier, protect the oven bottom from excessive spillovers. This is particularly important when baking a fruit pie or other foods with high acid content. Hot fruit fillings or foods that are acid in content such as milk, tomato or sauerkraut, and sauces with vinegar or lemon juice, may cause pitting and damage to the porcelain enamel surface.
To protect the oven bottom surface, place a
piece of aluminum foil slightly larger than the baking dish on the shelf below to catch any boilovers. It should not completely cover the shelf as this would cause uneven heat in the oven. Aluminum foil should not be placed on the oven bottom.
If a spillover does occur on the oven bottom, allow the oven to cool first. Remove the oven bottom for easier cleanup and to prevent damage to the continuous cleaning oven coating.
Frequent wipings with mild soap and water (particularly after cooking meat) will prolong the
time between major cleanings. Rinse thoroughly. Soap left on the oven bottom can cause stains.
For heavy soil, use a mild abrasive cleaner and follow label instructions, using a thin layer of cleaner. Use of rubber gloves is recommended. Wipe or rub lightly on stubborn spots. A commercial oven cleaner may also be used, following package directions.
CLEANING GUIDE
NOTE: Let range parts cool before touching or handling.
*Spillage of marinades, fruit juices, tomato sauces and basting materiaIs containing acids may cause discoloration. Spillovers should be blotted up immediately. Take care not to touch hot portion of oven. When surface is cool, clean and rinse.
23
Do not attempt to clean the oven until you have read this section. ???
The
The special coating is a porous ceramic material, which is dark in color and feels slightly rough to the touch. If magnified, the surface would appear as peaks, valleys and
Soil may not disappear completely and at some time after extended usage, stains may appear that cannot be removed.
The special coating works best on small amounts of spatter. It does not work well with larger spills, especially sugars, egg or dairy mixtures.
This special coating is not used on oven shelves, oven bottom or inside oven door. The oven bottom and.the inside of the oven door have a porcelain enamel finish. The oven door lifts off and the oven bottom comes out for cleaning away from the
When using a commercial oven cleaner to clean the removable oven bottom or the inside of the oven door, it is important to remove the oven bottom and the oven door because the oven cleaner can damage the
How to Clean the
Let the range parts cool before handling. We recommend rubber gloves be worn when cleaning.
Remove shelves and cookware.
Remember: During the operation of the oven, the door and other range surfaces will get hot enough to cause burns. Do not touch. Let the range cool before replacing oven shelves.
If a spillover or heavy soiling occurs on the porous surface, as soon as the oven has cooled, remove as much of the soil as possible using a small amount of water and a
Do not rub or scrub with paper towels, cloths or sponges, since they will leave unsightly lint on the oven finish. If water leaves a white ring on the finish as it dries, apply water again and blot it with a clean sponge, starting at the edge of the ring and working toward the center.
Do not use soap, detergent, steel wool pads, commercial oven cleaner, silicone oven sprays, coarse pads or coarse brushes on the porous surface. These products will spot, clog and mar the porous surface and reduce its ability to work.
Do not scrape the porous surface with a knife or
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24
Surface Burner Air Adjustment Shutters
Shutter
To reach the shutter, remove the broiler drawer.
To adjust the flow of air to the burner, loosen the Phillips head screw and rotate the shutter to allow more or less air into the burner tube as needed.
To determine if the burner flame is proper, light the burner. The flame should have 1/2??? to 3/4??? blue cones with no yellow tipping, and should not extend out over the baffle edges.
25
(A) Yellow flarnes- (B) Yellow tips on inner (C) Soft blue flames???
???If burner flames look like (A), call for service. Normal burner flames should look like (B) or (C), depending on the type of gas you use.
=With LP gas, some yellow tipping on inner cones is normal.
If you need more help... call, toll free: GE Answer Center@
800.626.2000
consumer information service
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.
26
Wdll Be There
With the purchase of your new GE appliance, receive the assurance that if you ever need itiormationor assistance from GE, we???ll be there. All you have to do is
GEAnswer Cente~
80~62/i2000
Service
8@GExAREs
AGE consumer service professional will provide expert repair service, scheduled at a time that???s convenient for you. Many GE Consumer Service
Service Contracts
You can have the secure feeling that GE Consumer Service will still be
there after your warranty expires. Pur- chase a GE contract while your war- ranty is still in effect and you???ll receive a substantial discount. With a multiple- year contract, you???re assured of future service at today???s prices.
Whatever your question about any C major appliance, GE Answer Center information semice is available to help. Your
)
Telecommunication Device for the Deaf
Pa& andAccessories
80W26+2002
Individuals qualified to service their
own appliances can have needed parts or accessories sent directly to their home. The GE parts system pro- vides access to over 47,000 parts... and all GE Genuine Renewal Parts are fully warranted. VISA, MasterCard and Discover cards are accepted.
User maintenance instructions contained in this booklet cover proce- dures intended to be performed by any user. Other servicing generally should be referred to qualified ser-
vice personnel. Caution must be
exercised, since improper servicing
may cause unsafe operation.
S, CTIONA.A
Ji)r Customers With
Special Needs...
81W62621W0
Upon request, GEwill provide Braille controls for a variety of GE appliances, and a brochure to assist in planning a
Consumers with impaired hearing
or speech who have access to a TDD
or a conventional teletypewriter may
call
v. m
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e.-
~
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If you have an installation problem, contact your dealer or installer. You are responsible for providing adequate electrical, gas, exhausting and other connecting facilities as described in the Installation Instructions provided with the product.
Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state. To know what your legal rights are in your state, consult your local or state consumer affairs office or your state???s Attorney General.
Warrantor: General Electric Company
If further help is needed concerning this warranty, write:
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