GE JAS03M User's Manual
Contents
1. other glazed containers are suitable for range top service others may break because of the sudden change in temperature See section on Surface Cocking for suggestions eTo minimize the possibility of burns ignition of flammable materials and spillage the handle of a container should be turned toward the center of the range without extending over nearby surface units e Always turn surface unit to OFF before removing cookware Keep an eye on foods being fried at HIGH or MEDIUM HIGH heats e To avoid the possibility of a burn or electric shock always be certain that the controls for all surface units are at OFF position and all coils are cool before attempting to lift or remove the unit eDon t immerse or soak removable surface units Don t put them in a dishwasher e When flaming foods under the hood turn the fan off The fan if operating may spread the flame e 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 e Use little fat for effective shallow or deep fat frying Filling the pan too full of fat can cause spillovers when food is added e If a combination of oils or fats will be used in frying stir together before heating or as fats melt slowly e Always heat fat slowly and watch as it heats e Use deep fat thermometer whenever possible to prevent overheating fat beyond the2. 325 F Small poultry maybe cooked at 375 F for best browning You may hear a slight clicking sound indicating the oven is working properly Step 4 Most meats continue to cook slightly while standing after being removed from the oven Standing 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 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 For Frozen Roasts e 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 e 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 and 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 in Roasting Guide on opposite page For roasts over 8 pounds cooked at 300 F with reduced time check with thermometer at half hour interva
3. board and most metal framing If attaching to masonry you can buy suitable screws and anchors at hardware stores Use a masonry drill to drill the required holes 4 Using the wrench back out the four leg levelers at least two turns See your installation guide for more leveling information before positioning range 5 Slide the range into place Electrical Connection We recommend that you have the electrical hookup of your range done by a qualified electrician Have the electrician show you where your range disconnect is located Call your Electric Company and ask which codes apply in your area If there are no codes you must follow the NATIONAL ELECTRICAL CODE ANSI NFPA NO 70 1987 You can get a copy by writing National Fire Protection Association Batterymarch Park Quincy MA 02269 If you fail to wire your range in accordance with governing codes you may create a hazardous condition You must use a three wire single phase AC 120 240 Volt or 208Y 120 Volt 60 Hertz electrical system to operate your range Use 8 wire and 40 Amp fuse or circuit breaker for 120 240 Volt and 208 120 Volt systems Do not use aluminum wiring to connect your range to the household circuit To Make Electrical Connection 1 Remove the junction block access cover on range back 2 Use a 3 wire flexible cord must be rated for 40 Amps 125 250 Volts with closed loop terminals and approved for use with househo
4. of oven until it goes past stop on oven wall Then lower front of shelf and push it all the way back Shelf Positions The oven has four shelf supports A bottom B C and D top Shelf positions for cooking are suggested on Baking and Roasting pages Oven Light Model JAS03M Use the switch on the control panel to turn the light on and off Baking How to Set Your Range for Baking 1 Position the shelf or shelves in the oven If cooking on two shelves at the same time stagger the pans for best heat circulation 2 Close oven door Turn OVEN TEMP knob to desired temperature Preheat oven for at least 10 minutes if preheating is necessary 3 Place food in oven on center of shelf Allow at least 2 inches between edge of bakeware and oven wall or adjacent cookware 4 Check food for doneness at minimum time on recipe Cook longer if necessary Turn OVEN TEMP knob to OFF and remove food Preheating Preheating the oven takes about 10 15 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 food in the oven promptly after light goes out Shelf Positions Most baking is done on the second shelf position B from the bottom When baking three or four items use two shelves positioned on the second and fourth sets of supports B amp D from bottom
5. one position higher Comments Arrange in single layer Space evenly Up to 8 patties take about same time Steaks less than 1 inch cook through before browning Pan frying is recommended Slash fat Reduce times about 5 to 10 minutes per side for cut up chicken Brush each side with melted butter Broil with skin down first and broil with door closed Space evenly Place English muffins cut side up and brush with butter if desired Cut through back of shell Spread open Brush with melted butter before and after half time Handle and turn very carefully Brush with lemon butter before and during cooking if desired Preheat broiler to increase browning Increase times 5 to 10 minutes per side for 1 inch thick or home cured Slash fat Slash fat If desired split sausages in half lengthwise cut into 5 to 6 inch pieces Care and Cleaning Proper care and cleaning are important so your range will give you efficient and satisfactory service Follow these directions carefully in caring for your range to assure safe and proper maintenance Finishes The porcelain enamel finish is sturdy but breakable if misused This finish is acid resistant However any acid foods spilled such as fruit juices tomato or vinegar should not be permitted to remain on the finish Lamp Replacement Model JAS03M CAUTION Before replacing your oven lamp bulb disconnect the electric power for your range at
6. oven cleaners cause darkening and discoloration When using for first time test cleaner on small part of shelf and check for discoloration before completely cleaning DO NOT USE dishwasher Spatters and spills burn away when the coils are heated At to clean the surface unit the end of a meal remove all utensils from the Calrod unit coils and heat the soiled units at HI Let the soil burn off about a minute and switch the units to OFF Avoid getting cleaning materials on the coils Wipe off any cleaning materials with a damp paper towel before heating the Calrod unit DO NOT handle the unit before completely cooled DO NOT immerse plug in units in any kind of liquid Cool pan slightly Sprinkle on detergent and wash or scour pan with warm water Rinse and dry In addition pan may also be cleaned in the dishwasher Wipe all drip pans after each cooking so unnoticed spatter will not burn on next time you cook To remove burned on spatters use any or all cleaning materials mentioned Rub lightly with scouring pad to prevent scratching of the surface Spillage of marinades fruit juices tomato sauces and basting materials containing acids may cause discoloration Spillovers should be wiPed UP immediately with care being taken not to touch any hot portion of the oven When the surface is cool clean and rinse ___ pa a uestions Use This Problem Solver PROBLEM POSSIBLE CAUSE AND REMEDY O
7. smoking point SAVE THESE INSTRUCTIONS Energy Saving Tips surface Cooking e Use cookware of medium weight aluminum with tight fitting covers and flat bottoms which completely cover the heated portion of the surface unit e Cook fresh vegetables with a minimum amount of water in a covered pan e Watch foods when bringing them quickly to cooking temperatures at high heat When food reaches cooking temperature reduce heat immediately to lowest setting that will keep it cooking e Use residual heat with surface cooking whenever possible For example when cooking eggs in the shell bring water and eggs to boil then turn to OFF position and cover with lid to complete the cooking e Use correct heat for cooking task HI to start cooking if time llows do not use high heat to start MEDIUM HI quick browning MED s low frying WARM finish cooking most quantities simmer double boiler heat finish cooking and special for small quantities LO to maintain serving temperature of most foods e When boiling water for tea or coffee heat only amount needed It is not economical to boil a container full of water for one or two cups Oven Cooking e Preheat oven only when necessary Most foods will cook satisfactorily without preheating If you find preheating is necessary watch the indicator light and put food in oven promptly after the light goes out e Always turn oven OFF before r
8. 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 range Oven Temperature Control The OVEN TEMP knob is located on the control panel on the front of the range see page 6 Simply turn the knob to the desired cooking temperatures which are marked in 25 F increments on the dial OVEN TEMP maintains the emperature you set from WM 150 F to BROIL 550 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 Oven Shelves The shelves are designed with stop locks so when placed correctly on the shelf supports they will stop before coming completely out of the oven and will not tilt when you are removing food from them or placing food on them When placing cookware on a shelf pull 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 the shelves from the oven pull them toward you tilt front end upward and pull them out To replace place shelf on shelf support with stop locks curved extension under shelf facing up and toward rear of oven Tilt up front and push shelf toward back
9. ION The broiler pan and rack may also be cleaned in a dishwasher Pull off knobs Wash gently but do not soak Dry and return controls to range DO NOT USE oven cleaners If acids should spill on the range while it is hot use a dry cleansing powders or harsh paper towel or cloth to wipe up right away When the abrasives These might surface has cooled wash and rinse For other spills such as scratch the surface fat smatterings etc wash with soap and water when cooled and then rinse Polish with dry cloth DO NOT USE oven cleaners Use soap and water to thoroughly clean both the inside and cleansing powders or harsh outside of door Rinse well NOTE Soap left on door abrasives liner causes additional stains when the oven is reheated Cool before cleaning FOR LIGHT SOIL Frequent wiping with mild soap and water especially after cooking meat will prolong the time between major cleanings Rinse thoroughly NOTE Soap left on liner causes additional stains when oven is reheated FOR HEAVY SOIL Choose a non abrasive cleaner and follow label instructions using thin layer of cleaner Use of rubber gloves is recommended Wipe or rub lightly on stubborn spots Rinse well Wipe off any oven cleaner that gets on thermostat bulb When rinsing oven after cleaning also wipe thermostat bulb Your shelves can be cleaned by using any and all mentioned materials Rinse thoroughly to remove all materials after cleaning NOTE Some commercial
10. Keep oven free from grease buildup Place oven shelf in desired position while oven is cool If shelves must be handled when hot do not let potholder contact heating units in the oven e Pulling out shelf to the shelf stop is a convenience in lifting heavy foods It is also a precaution against burns from touching hot surfaces of the door or oven walls e When using cooking or roasting bags in oven follow the manufacturer s directions eDo not use your oven to dry newspapers If overheated they can catch fire Surface Cooking Units e Use Proper pan size This appliance is equipped with one or more surface units of different size Select cookware having flat bottoms large enough to cover the surface unit heating element The use of undersized cookware will expose a portion of the heating element to direct contact and may result in ignition of clothing Proper relationship of cookware to burner will also improve efficiency e Never leave surface units unattended at high heat settings Boilover causes smoking and greasy spillovers that may catch on fire e Be sure drip pans are not covered and are in place Their absence during cooking could damage range parts and wiring Don t use aluminum foil to line drip pans or anywhere in the oven except as described in this book Misuse could result in a shock fire hazard or darnage to the range e Only certain types of glass glass ceramic earthenware or
11. LDREN SHOULD NOT BE STORED IN CABINETS ABOVE A RANGE OR ON THE BACKSPLASH OF A RANGE CHILDREN LIMBING ON THE ANGE TO REACH ITEMS COULD BE SERIOUSLY INJURED WARNING at ranges can tip and injury could result To prevent accidental tipping of the range attach it to the wall or floor by installing the ANTI TIP device supplied The device engages one of the rear leveling legs see Installation Instructions To check if the device is installed properly carefully tip the range forward If you pull the range out from the wall for any reason make sure the rear leg is returned to its position in the device when you push the range back Never wear loose fitting or hanging garments while using the appliance Flammable material could be ignited if brought in contact with hot heating elements and may cause severe burns e Use only ary pot holders moist or damp pot holders on hot surfaces may result in burns from steam Do not let pot holders touch hot heating elements Do not use a towel or other bulky cloth e Never use your appliance for warming or heating the room Storage in or on appliance Flammable materials should not be stored in an oven or near surface units Keep hood and grease filters clean to maintain good venting and to avoid grease fires Do not let cooking grease or other flammable materials accumulate in or near the range x Do not use water on grease fires Never pi
12. LL ANTI TIP DEVICE PACKED WITH RANGE eSEE INSTRUCTIONS Tools Needed e Phillips head screwdriver 01 or adjustable wrench eFlat blade screwdriver Device attaches to floor or wall to hold either right or left rear leg leveler If fastening to floor be sure that screws do not penetrate electrical wiring or plumbing If this cannot be determined use shorter screws that will not penetrate through flooring Fig 1 Outside edge of device to be flush with left or right side of range Attachment to wall Fig 2 Adjacent cabinet or final location of range side panel gt gt ee Wall behind range Screw must enter wood or metal Device Wall plate 1 Decide whether the device will be installed on the right or left side of range location 2 If the device side of the range is adjacent to a cabinet place the device against back wall and cabinet as shown in figure 1 If there is no adjacent cabinet determine where the location of the range side painted outside panel will be Place the device with its outside edge at this location and against back wall See figure 1 21 3 Determine whether you will anchor the device to the floor or to the wall as shown in figure 2 For greater stability fasten the device to both the wall and the floor if possible Fasten the device securely with the screws provided Screws are self drilling in wood plywood particle and chip
13. Use and Care amp Installation Guide Range Contents Aluminum Foil 4 16 Repair Service 27 Anti Tip Device 3 21 Safety Instructions 3 4 Appliance Registration 2 Surface Cooking T lo Canning Tips 10 Control Settings 7 Care and Cleaning 18 19 Cookware Tips 8 9 Energy Saving Tips 5 Warranty Back Cover Features 6 Installation Instructions 21 24 Leveling 24 Model and Serial Numbers 2 Oven 11 17 Installation 21 24 Baking Baking Guide 12 13 Broiling Broiling Guide 16 17 Control Settings 11 Light Bulb Replacement 11 18 Roasting Roasting Guide 14 15 Thermostat Adjustment 18 GE Answer Center Problem Solver 20 800 626 2000 Models JAS02M JAS03M GE Quality Product Help us help you Before using your range read this book carefully It is intended to 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 Write down the model and serial numbers You ll find them on a label under the cooktop on the right side wall 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 concern
14. VEN WILL NOT WORK e Plug on range is not completely inserted in the electrical outlet e The circuit breaker in your house has been tripped or a fuse has been blown eOven Temp knob not properly set OVEN LIGHT e Light bulb is loose are CTR K e Bulb is defective Replace Switch operating oven light is broken Call for service FOOD DOES NOT eOVEN TEMP knob not set at BROIL PRON PROPERLY Improper shelf position being used Check Broiling Guide e Food is being cooked on hot pan e Cookware is not suited for broiling e Aluminum foil used on the broil pan rack has not been fitted properly and slit as recommended FOOD DOES NOT ROAST e OVEN TEMP knob not set on correct temperature Cn PARE PROPERLY Shelf position is incorrect Check Roasting or Baking Guides e Oven shelf is not level e Necessary preheating was not done Incorrect cookware or cookware of improper size is being used e A foil tent was not used when needed to slow down browning during roasting SURFACE UNITS e Surface units are not plugged in solidly NOT FUNCTIONING PROPERLY e Drip pans are not set securely in the range top Surface unit controls are not properly set If you need more help call toll free GE Answer Center 800 626 2000 consumer information service 20 Anti Tip Device Installation Instructions or Device Kit No WBO6X0103 rm bh WARNING e ALL RANGES CAN TIP e INJURY COULD RESULT eINSTA
15. allows add milk or water Thick batter takes slightly longer time Turn over pancakes when bubbles rise to surface Use large enough kettle to prevent boilover Pasta doubles in size when cooked Cooker should jiggle 2 to 3 times per minute Stir frequently to prevent sticking Uncovered pan requires more water and longer time Break up or stir as needed while cooking Turn over or stir vegetable as necessary for even browning Triple in volume after cooking Time at LO Rice 1 cup rice and 2 cups water 25 minutes Grits 1 cup grits and 4 cups water 40 minutes Questions amp Answers Q May I can foods and preserves on my surface unit A Yes but only use cookware designed for canning purposes Check the manufacturer s instructions and recipes for preserving foods Be sure canner is flat bottomed and fits over the center of your Calrod unit Since canning generates large amounts of steam be careful to avoid burns from steam or heat Canning should only be done on surface units Q Can I cover my drip pans with foil A No Clean as recommended in Cleaning Guide Home Canning Tips Canning should be done on surface units only In surface cooking the use of pots extending more than l inch beyond edge of surface unit s trim ring is not recommended However when canning with water bath or pressure canner larger diameter pots may be used This is because boiling water temperat
16. amounts HI may be needed to keep water at rolling boil throughout entire cooking time MEDIUM HI for foods cooking HI In covered kettle bring salted water to a boil uncover and add pasta slowly so boiling does not stop Covered Large Kettle or Pot Pressure HI Heat until first jiggle is Cooker or heard 10 minutes or less MED for Canner foods over 10 minutes Uncovered HI Bring just to boil WARM To finish cooking Saucepan Covered HI Measure 1 2 to linch MED Cook 1 pound 10 Saucepan water in saucepan Add to 30 or more minutes salt and prepared vegetable depending on tenderness In covered saucepan bring of vegetable to boil Covered HI Measure water and salt WARM Cook according to Saucepan as above Add frozen block time on package of vegetable In covered saucepan bring to boil HI In skillet melt fat MED Add vegetable Cook until desired tenderness is reached Uncovered Skillet Covered HI Bring salted water to a LO Cover and cook Saucepan boil according to time Comments For crisp dry chicken cover only after switching to WARM for 10 minutes Uncover and cook turning occasionally 10 to 20 minutes A more attention free method is to start and cook at MED Meat may be breaded or marinated in sauce before frying Add salt or other seasoning before cooking if meat has not been smoked or otherwise cured When melting marshm
17. ature setting of your choice This gets it out of the broil mode 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 TO MOLD FOIL THOROUGHLY TO BROILER RACK AND SLIT FOIL TO CONFORM WITH SLITS IN RACK Broiler racks are 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 NOT place a sheet of aluminum foil on shelf To do so may result in improperly cooked foods darnage to oven finish and increase in heat on outside surfaces of the oven 3 If desired asheetof aluminum foil may be used on floor of the oven under the bake unit BE CERTAIN FOIL DOES NOT TOUCH BAKE UNIT Aluminum foil used in this way may slightly affect the browning of some foods Change foil when it becomes soiled Questions amp Answers 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 m
18. ckup a flaming pan Smother flaming pan on surface unit by covering pan completely with well fitting lid cookie sheet or flat tray Flaming grease outside a pan can be put out by covering with baking soda or if available a multi purpose dry chemical or foam type fire extinguisher e Do not touch heating elements or interior surface of oven These surfaces may be hot enough to bum even though they are dark in color During and after use do not touch or let clothing or other flammable materials contact surface units areas nearby surface units or any interior area of the oven allow sufficient time for cooling first Potentially hot surfaces include the cooktop and areas facing the cooktop oven vent opening and surfaces near the opening and crevices around the oven door Remember The inside surface of the oven may be hot when the door is opened e When cooking pork follow the directions exactly and always cook the meat to an internal temperature of at least 17 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 IMPORTANT SAFETY INSTRUCTIONS continued Oven e Stand away from range when opening oven door Hot air or steam which escapes can cause burns to hands face and or eyes e Don t heat unopened food containers in the oven Pressure could build up and the container could burst causing an injury e
19. d or stewed meat chicken corned beef smoked pork stewing beef tongue etc Aelting chocolate butter marshmallows Pancakes or French toast Pasta Noodles or spaghetti Pressure Cooking Puddings Sauces Candies Frostings Vegetables Fresh Frozen Sauteed Onions green peppers ushrooms celery etc dice and Grits Setting to Complete Cooking Directions and Setting Cookware to Start Cooking Covered HI Melt fat Switch to WARM Cover skillet and Skillet MEDIUM HI to brown cook until tender chicken Uncover last few minutes HI In cold skillet arrange bacon slices Cook just until starting to sizzle HI Melt fat Switch to MED to brown slowly MEDIUM HI Cook turning over as needed Uncovered Skillet WARM Cover and cook until tender Covered Skillet Covered HI Cover meat with water WARM Cook until fork Dutch Oven and cover pan or kettle tender Water should Kettle or Cook until steaming slowly boil For very large Large loads medium heat may Saucepan be needed LO Allow 10 to 15 minutes to melt through Stir to smooth Small Uncovered Saucepan Use small surface unit MEDIUM HI Heat skillet 8 to Cook 2 to 3 minutes per side 10 minutes Grease lightly Skillet or Griddle MEDIUM HI Cook uncovered until tender For large
20. e come loose during shipping Fig 1 20 3 8 2 1 2 F Mount Outlet Mount 5 1 4 Outlet From bottom of range to Strain relief clamp Protect Your Floor Your range like many other household items is heavy and can settle into soft floor coverings such as cushioned vinyl or carpeting When moving the range on this type of flooring use care and it is recommended that these simple and inexpensive instructions be followed 23 U l Fa e 18 Min EN P From combustible walls above coo surface 36 Counter height should no exceed 36 The range should be installed on a sheet of plywood or similar material as follows 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 continued next page Installation Instructions Continued Installing the Backguard 1 Place the backguard on top of the end panels at the rear of the range 2 Insert two machine screws through the holes at the bottom of each end cap Secure the screws to the range frame with the hex nuts provided 3 Insert two machine screws through the front of the backguard at each end Secure the screws to the range frame with the hex nuts provided Leveling the Range For proper cook
21. eat 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 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 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 Quantity and or Food Thickness Bacon Ib about 8 thin slices Ground Beef l lb 4 patties Well Done y to in thick Beef Steaks Rare l inc
22. emove cooked eggs with slotted spoon or pancake turner Eggs continue to set slightly after cooking For omelet do not stir last few minutes When set fold in half Fresh fruit Use 1 4 to 1 2 cup water per pound of fruit Dried fruit Use water as package directs Time depends on whether fruit has been presoaked If not allow more cooking time Meat can be seasoned and floured before it is browned if desired Liquid variations for flavor could be wine fruit or tomato juice or meat broth Timing Steaks 1 to 2 inches 1 to 2 hours Beef Stew 2 to 3 hours Pot Roast 21 2 to 4 hours Pan frying is best for thin steaks and chops If rare is desired pre heat skillet before adding meat To conserve the most cooking 3 Deep Fat Frying Do not overfill engTEy pans should be flat on the kettle with fat that may spill over bottom have straight sides and tight when adding fbod Frosty fbods bubble fitting lids Match the size of the i vigorously Watch foods frying at high saucepan to the size of the surface unit temperatures and keep range and hood A pan that extends more than an inch clean from accumulated grease beyond the edge of the trim ring traps heat which causes crazing fine hairline cracks on porcelain and discoloration ranging from blue to dark gray on chrome trim rings Food Fried Chicken Pan fried bacon Sauteed Less tender thin steaks chuck round etc liver thick or whole fish Simmere
23. emoving food e During baking avoid frequent door openings Keep door open as short a time as possible if it is opened eCook 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 e Use residual heat in the 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 Features of Your Range Model JASO2M Explained on page 1 Model and Serial Numbers 2 2 Plug In Surface Units 18 19 may be removed when cleaning under the unit Feature Index 3 Chrome Plated Drip Pans 18 19 4 Surface Unit Controls 7 5 Oven Light Switch Model JASO3M 1 lets you turn oven lighten and off ll 6 Oven Temp Knob 7 Broil Unit 16 19 Model JASO3M Explained Feature Index on page 8 Oven Shelf Supports ll 9 Oven Shelves 11 19 10 Broiler Pan and Rack 16 17 19 11 Bake Unit maybe lifted 1 19 gently for wiping oven floor 12 Anti Tip Device 3 21 13 Oven Light Model JASO3M inis 14 Oven Cycling Light ll 15 ON Indicator Light for 7 Surface Units Surface Cooking See Surface Cooking Guide on pages 8 and 9 Surface Cooking with Infinite Heat Contr
24. evenly in pan e Oven shelves not level e Using warped pans Cakes cracking on top e Oven temperature too high e Batter too thick follow recipe or exact package directions eCheck for proper shelf position eCheck pan size called for in recipe e Improper mixing of cake Cake falls Too much shortening sugar or liquid eCheck leavening agent baking powder or baking soda to assure freshness Make a habit to note expiration dates of packaged ingredients e Cake not baked long enough or baked at incorrect temperature elf adding oil to a cake mix make certain the oil is the type and amount specified Crust is hard eCheck temperature eCheck shelf position Cake has soggy layer or streaks at bottom eUndermining ingredients e Shortening too soft for proper creaming e Too much liquid COOKIES amp BISCUITS Doughy center heavy crust on surface e Check temperature eCheck shelf position e Follow baking instructions carefully as given in reliable recipe or on convenience food package e Flat cookie sheets will give more even baking results Don t overcrowd foods on a baking sheet e Convenience foods used beyond their expiration date Browning more noticeable on one side e Oven door not closed properly check gasket seal eCheck shelf position Baking Guide L Aluminum pans conduct heat quickly For most conventional baking light shiny finishes give best results because they help p
25. fore touching or handling GENERAL DIRECTIONS Do not clean the bake unit or broil unit Any soil will burn off when the unit is heated NOTE The bake unit can be lifted gently to clean the oven floor If spillover residue or ash accumulates around the bake unit gently wipe around the unit with warm water PART MATERIALS TO USE Bake Unit and Broil Unit Broiler Pan and Rack e Soap and Water Soap Filled Scouring Pad e Commercial Oven Cleaner e Dishwasher Control Knobs e Mild Soap and Water Range Top and Oven Porcelain Enamel e Paper Towel and Painted Surfaces e Dry Cloth e Soap and Water Oven Door e Soap and Water Oven Liner e Soap and Water CAUTION When in use eSoap Filled Scouring Pad light bulbs can become e Commercial Oven Cleaner warm enough to break if touched with moist cloth or towel When cleaning oid touching warm amps with cleaning cloths if lamp cover is removed Shelves e Soap and Water e Soap Filled Scouring Pad e Commercial Oven Cleaner Calrod Surface Unit Coils Chrome Plated Soap and Water Drip Pans e Stiff Bristled Brush e Soap Filled Scouring Pad Non metallic e Dishwasher Drain fat cool pan and rack slightly Do not let soiled pan and rack stand in oven to cool Sprinkle on detergent Fill the pan with warm water and spread cloth or paper towel over the rack Let pan and rack stand for a few minutes Wash scour if necessary Rinse and dry OPT
26. g greasy spillovers may catch fire 2 At WARM LO melt chocolate butter on small unit Surface Cooking Guide Control Settings HI Highest setting MEDIUM HI Setting halfway between HI and MED MED Medium setting WARM Setting halfway between MED and LO LO Lowest setting Cookware Tips 1 Use medium or heavy weight cookware Aluminum cookware conducts heat faster than other metals Cast iron and coated cast iron cookware is slow to absorb heat but generally cooks evenly at LO or MED settings Steel pans may cook unevenly if not combined with other metals Directions and Setting Setting to Complete Food Cookware to Start Cooking Cooking Comments Cereal Cornmeal grits Covered HI In covered pan bring WARM or LO then add cereal Cereals bubble and expand as oatmeal Saucepan water to boil before adding Finish timing according they cook use large enough cereal to package directions saucepan to prevent boilover Cocoa Uncovered HI Stir together water or MED to cook 1 or 2 minutes Milk boils over rapidly Watch as Saucepan milk cocoa ingredients to completely blend ingredients boiling point approaches Bring just to a boil Coffee Percolator HL At first perk switch WARM to maintain gentle but Percolate 8 to 10 minutes for heat to WARM steady perk 8 cups less for fewer cubs Eggs Cooked in shell Fried sunny side up Fried over easy Poached Scrambled or omele
27. h thick Medium 1 to 1 Ibs Well Done Rare 1 in thick Medium 2 to 24 4 Ibs Well Done Chicken 1 whole 2 to 2 2 lbs split lengthwise Bakery Products Bread Toast or Toaster Pastries English Muffins 2 to 4 slices 1 pkg 2 2 split Lobster Tails 6 to 8 0z each Fish 1 Ib fillets 4 to in thick Ham Slices precooked Pork Chops Well Done 2 4 inch 2 l in thick about 1 Ib Lamb Chops Medium 2 1 inch about 10 to 12 oz 2 1 inch about 1 Ib Well Done Medium Well Done Wienersandsimilar l lb pkg 10 precooked sausages bratwurst Position 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 Shelf First Side Time Minutes Do not turn over B 8 8 Cc 10 10 B 13 13 8 47 10 10 10 4 6 17 12 14 Cc 6 1 2 Second Side Time Minutes 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 208 Volts rare steaks may be broiled by preheating broil heater and positioning the oven shelf
28. ing and baking the range must be leveled Leveling legs are located on each corner at the base of the range Install the oven shelves see use and care section for instructions Put a spirit level or a glass measuring cup partially filled with water on one of the oven shelves Pe N Use a 1 open end wrench or an adjustable wrench to back out the four leveling legs two or three turns each Now use the wrench to adjust the leveling legs until the range is level Slide range back towards the wall being careful not to damage the sides or top of the range or the adjacent cabinets 24 Notes Notes If You Need Service To obtain service see your warranty on the back page 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 27 YOUR GENERAL ELECTRIC RANGE WARRANTY Save proof of original purchase date
29. ing your range If you received a damaged range Immediately contact the dealer or builder that sold you the range Save time and money Before you request service Check the Problem Solver on page 20 It lists causes of minor operating problems that you can correct yourself IMPORTANT SAFETY INSTRUCTIONS Read all instructions before using this appliance When using electrical appliances basic safety precautions should be followed including the following e Use this appliance only for its intended use as described in this manual Be sure your appliance is properly Wed and grounded by a qualified technician in accordance with the provided installation instructions e Don t attempt to repair or replace any part of your range unless it is specifically recommended in this book All other servicing should be refixed to a qualified technician e Before performing any service DISCONNECT THE RANGE POWER SUPPLY 4T THE HOUSEHOLD DISTRIBUTION PANEL BY REMOVING THE FUSE OR SWITCHING OFF THE CIRCUIT BREAKER Do 101 leave children alone children should not be left alone or unattended in an area where an appliance is in use They should never be allowed to sit or stand on any part of the appliance e Don t allow anyone to climb stand or hang on the door or range top They could damage the range and even tip it over causing severe personal injury e CAUTION ITEMS OF INTEREST To CHI
30. irectory for GENERAL ELECTRIC COMPANY GENERAL ELECTRIC FACTORY SERVICE GENERAL ELECTRIC HOTPOINT FACTORY SERVICE or GENERAL ELECTRIC CUSTOMER CARE SERVICE e Replacement of house fuses or resetting of circuit breakers e Failure of the product if it is used for other than its intended purpose or used commercially Damage to product caused by accident fire floods or acts of God WARRANTOR IS NOT RESPONSIBLE FOR CONSEQUENTIAL DAMAGES Some states do not allow the exclusion or limitation of incidental or consequential damages so the above limitation or exclusion may not apply to you This warranty gives you specific legal rights and you may also have other rights which vary from state to state To know what your legal rights are in your state consult your local or state consumer affairs office or your state s Attorney General Warrantor General Electric Company If further help is needed concerning this warranty write Manager Consumer Affairs GE Appliances Louisville KY 40225 Part No 164 D2092P017 Pub No 49 8024 10 89 JASO2M JASO3M
31. ld electrical ranges or a 4 wire flexible cord required for mobile homes or where local codes do not allow grounding through the neutral You must use the strain relief clamp provided with the range to hold the cord Hard Wiring The power cord bracket also incorporates a 7 8 diameter opening for hard wiring armored cable flexible conduit romex wire etc If this type of wire is used remove the strain relief clamp and bracket and reposition the bracket so the 7 8 diameter hole is at the bottom to accept the hard wiring Three Wire Cord Connection Fig 1 1 Remove the top nuts on the junction block studs 2 Tighten the back nuts 3 Install the three wire cord and the strain relief in the hole in the strain relief bracket 4 Connect the red and black leads to the outer terminals and the white lead to the center terminal 5 Push the cord upward to relieve strain while tightening the strain relief clamp If local codes require an ungrounded neutral Fig 2 Follow steps 1 through 5 above Then loosen the screw from the ground strap and fasten a 10 copper wire to the range Secure the other end of the wire to a grounded cold water pipe or use another approved grounding method Fig 1 Junction Block on Range Back Four Wire Cord Connection Fig 3 1 Remove the top nuts on the junction block studs 2 Tighten the back nuts 3 Remove the ground
32. ls after half the time has passed Q Why is my roast crumbling when I 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 Roasting Guide Roasting 1 Position oven shelf at B for small size roasts 3 to 7 Ibs 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 poultry until just before roasting Use meat thermometer for more accurate doneness Do not place 3 Remove fat and drippings as necessary Baste as desired 4 Standing time recommended for roasts is 10to 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
33. ly 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 both 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 become hot enough to catch fire Step3 Position shelf on recommended shelf position as suggested in Broiling Guide on page 17 Most broiling is done on D position Step 4 Close the door Always broil with the door closed Step 5 Turn OVEN TEMP knob counterclockwise to BROIL You will feel a slight niche at the broil position You may then turn the OVEN TEMP knob clockwise and broil at a lower temperature Step 6 Turn food only once during cooking Time foods for 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 TEMP knob to OFF Serve food immediately and leave pan outside oven to cool during meal for easiest cleaning TO RESET THE OVEN FOR BAKING IT IS NECESSARY 17 TURN THE OVEN TEMP KNOB TO OFF and then back on to the temper
34. ng For thin rolls Shelf B maybe used For thin rolls Shelf B may be used Two piece pan is convenient Line pan with waxed paper Paper liners produce more moist crusts Use 300 F and Shelf B for small or individual cakes Bar cookies from mix use same time Use Shelf C and increase temp 25 F to 50 F for more browning Reduce temp to 300 F for large custard Cook bread or rice pudding with custard base 80 to 90 minutes Large pies use 400 F and increase time To quickly brown meringue use 400 F for 8 to 10 minutes Custard fillings require lower temperature longer time Increase time for large amount or size 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 When roasting it is not necessary to sear baste cover or add water to your meat 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 3 Turn OVEN TEMP knob to
35. o it fits evenly into the drip pan CAUTION Do not attempt to clean plug in surface units in an automatic dishwasher e Do not immerse plug in surface units in liquids of any kind 18 e Do not bend the plug in surface unit plug terminals e Do not attempt to clean adjust or in any way repair the plug in receptacle Adjusting Oven Thermostat Use the time given on a recipe when cooking the first time Oven thermostats in time 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 If you find that your foods consistently brown too little or too much you may make a simple adjustment in the thermostat Oven Temp knob Pull the knob off the shaft look at the back of the knob and note the current setting before making any adjustment The knob is factory set with the top screw directly under the pointer To adjust the thermostat 1 Pull off the knob 2 Loosen both screws on back of the knob 3 Hold both parts of the knob and turn so the top screw moves in the desired direction HOTTER to increase temperature COOLER to decrease temperature You will hear and feel the notches as you turn the knob Each notch changes temperature about 10 4 Tighten the screws 5 Return the knob to the range Recheck oven performance before making an additional adjustment Cleaning Guide NOTE Let range oven parts cool be
36. of oven Bake angel food cakes on first shelf position A from bottom of oven Baking Tips e Follow a tested recipe and measure the ingredients carefully If you are using a package mix follow label directions e Do not open the oven door during a baking operation heat will be lost and the baking time might need to be extended This could cause poor baking results If you must open the door open it partially only 3 or 4 inches and close it as quickly as possible Common Baking Problems and Possible Solutions PIES Burning around edges e Edges of crust too thin e Incorrect baking temperature Bottom crust soggy and unbaked e Allow crust and or filling to cool sufficiently before filling pie shell e Filling maybe too thin or juicy e Filling allowed to stand in pie shell before baking Fill pie shells and bake immediately e Ingredients and proper measuring affect the quality of the crust Use a tested recipe and good technique Make sure there are no tiny holes or tears in a bottom crust Patching a piecrust could cause soaking Pie filling runs over e Top and bottom crust not well sealed together e Edges of pie crust not built up high enough e Too much filling eCheck size of pie plate Pastry is tough crust not flaky e Too much handling e Fat too soft or cut in too fine Roll dough lightly and handle as little as possible CAKES Cake rises higher on one side e Batter spread un
37. okware tilt when I place it on the surface unit A Because the surface unit is not flat Make sure that the feet on your Calrod units are sitting tightly in the range top indentation and the reflector ring is flat on the range surface Q Why is the porcelain finish on my cookware coming off A If you set your Calrod unit higher than required for the cookware material and leave it the finish may smoke crack pop or burn depending on the pot or pan Also a too high heat for long periods and small amounts of dry food may damage the finish 3 When canning use recipes and procedures from reputable sources Reliable recipes and procedures are available from the manufacturer of your canner manufacturers of glass jars for canning such as Ball and Kerr and the United States Department of Agriculture Extension Service 4 Remember that canning is a process that generates large amounts of steam To avoid burns from steam or heat be careful when canning NOTE If your range is being operated on low power voltage canning may take longer than expected even though directions have been carefully followed The process time will be shortened by 1 using a pressure canner and 2 starting with HOT tap water for fastest heating of large quantities of water Using Your Oven Before Using Your Oven 1 Look at the control Be sure you understand how to set it properly 2 Check oven interior Look at
38. ols Your surface units and controls are designed to give you an infinite choice of heat settings for surface unit cooking At both OFF and HI positions there is a slight niche so control clicks at those positions click on HI marks the highest setting the lowest setting is between the words LO and OFF In a quiet kitchen you may hear slight clicking sounds during cooking indicating heat settings selected are being maintained Switching heats to higher settings always shows a quicker change than switching to lower settings How to Set the Controls Step 1 Grasp control knob and push in Step 2 Turn either clockwise or counterclockwise to desired heat setting Control must be pushed in to set only from OFF position When control is in any position other than OFF it maybe rotated without pushing in Be sure you turn control to OFF when you finish cooking An indicator light will glow when ANY heat on any surface unit is on Cooking Guide for Using Heat Settings HI Quick start for cooking bring water to boil MEDIUM HI Fast fry pan broil maintain fast boil on large amount of food MED Saute and brown maintain slow boil on large amount of food WARM Steam rice cereal maintain serving temperature of most foods LO Cook after starting at HI cook with little water in covered pan NOTE 1 At HI MEDIUM HI never leave food unattended Boilovers cause smokin
39. or Glass Loaf Pans Metal or Glass Loaf Pans Shiny Oblong or Muffin Pans Shiny Oblong or Muffin Pans Aluminum Tube Pan Metal Jelly Roll Pan Metal or Ceramic Pan Metal or Ceramic Pan Shiny Metal Muffin Pans Metal or Glass Loaf or Tube Pan Shiny Metal Pan with satin finish bottom Shiny Metal Pan with satin finish bottom Metal or Glass Loaf Pans Metal or Glass Pans Cookie Sheet Cookie Sheet Cookie Sheet Glass or Metal Pan Glass Custard Cups or Casserole set in pan of hot water Glass Custard Cups or Casserole Foil Pan on Cookie Sheet Spread to crust edges Glass or Satin finish Metal Glass or Satin finish Metal Glass or Satin finish Metal Set on Oven Shelf Glass or Metal Pan Glass Shelf Position Oven Temperature 400 4750 350 4000 400 4500 350 400 4250 375 350 3750 375 4250 375 4250 350 3750 325 3750 375 4000 325 350 325 3500 350 3750 275 3000 350 3750 350 3750 350 325 3500 350 400 400 4250 375 4000 350 4000 300 3500 325 400 4250 325 3500 400 4250 400 4250 450 325 4000 325 3750 300 3500 Time Minutes Comments Canned refrigerated biscuits take 2 to 4 minutes less time Preheat cast iron pan for crisp crust Decrease about 5 minutes for muffin mix or bake at 450 F for 25 minutes then at 350 F for 10 to 15 minutes Dark metal or glass give deepest browni
40. revent overbrowning For best browning results we recommend dull bottom surfaces 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 Food Bread Biscuits in thick Coffee cake Corn bread or muffins Gingerbread Muffins Popovers Quick loaf bread Yeast bread 2 loaves Plain rolls Sweet rolls Cakes without shortening Angel food Jelly roll Sponge Cakes Bundt cakes Cupcakes Fruit cakes Layer Layer chocolate Loaf Cookies Brownies Drop Refrigerator Rolled or sliced Fruits Other Desserts Baked apples Custard Puddings Rice and Custard Pies Frozen Meringue One crust Two crust Pastry shell Miscellaneous Baked potatoes Scalloped dishes Souffles Container Shiny Cookie Sheet Shiny Metal Pan with satin finish bottom Cast Iron or Glass Shiny Metal Pan with satin finish bottom Shiny Metal Muffin Pans Deep Glass or Cast Iron Cups Metal
41. screw then remove the ground strap 4 Install the four wire cord and strain relief in the hole in the strain relief bracket 5 Connect the red and black leads to the outside terminals and the white lead to the center terminal 6 Attach the green lead below the junction block with the ground screw that was removed earlier step 3 22 Ground Strap Removed 7 Push the strain relief upward to relieve strain while tightening the strain relief clamp Range Installation Instructions IMPORTANT Save these instructions for the local electrical inspector s use General e See Figure 1 for all rough in and spacing dimensions These dimensions must be met for safe use of your range e To eliminate the risk of burns or fire when reaching over hot surface elements cabinet storage space above the cooktop should be avoided If cabinet storage space is to be provided above the cooktop the risk can be reduced by installing a range hood that sticks out at least 5 beyond the front of the cabinets Cabinets installed above a cooktop may be no deeper than 13 e The range may be placed with 134 clearance at the back wall and 0 clearance flush at side walls of the range if the front edges of the range side panels stick out beyond the cabinet fronts at least 1 4 Preparation eRemove all tape and packaging e Take the accessory pack out of the oven eCheck to be sure that no range parts hav
42. such as your sales slip or cancelled check to establish warranty period WHAT IS COVERED FULL ONE YEAR WARRANTY For one year from date of original purchase we will provide free of charge parts and service labor in your home to repair or replace any part of the range that fails because of a manufacturing defect WHAT IS NOT COVERED e Service trips to your home to teach you how to use the product Read your Use and Care material If you then have any questions about operating the product please contact your dealer or our Consumer Affairs office at the address below or call toll free GE Answer Center 800 626 2000 consumer information service Improper installation If you have an installation problem contact your dealer or installer You are responsible for providing adequate electrical gas exhausting and other connecting facilities This warranty is extended to the original purchaser and any succeeding owner for products purchased for ordinary home use in the 48 mainland states Hawaii and Washington D C In Alaska the warranty is the same except that it is LIMITED because you must pay to ship the product to the service shop or for the service technician s travel costs to your home All warranty service will be provided by our Factory Service Centers or by our authorized Customer Care servicers during normal working hours Look in the White or Yellow Pages of your telephone d
43. temperature on guide 5 Frozen roasts can be conventionally roasted by adding 10 to 25 minutes per pound more time than given in guide for refrigerated roasts 10 minutes per pound for roasts under 5 pounds Defrost poultry before roasting thermometer in stuffing Oven Approximate Roasting Time Internal Type Temperature Doneness in Minutes per Pound Temperature F Meat 3 to 5 Ibs 6 to 8 Ibs Tender cuts rib high quality sirloin tip 325 Rare 24 30 18 22 130 1400 rump or top round Medium 30 35 22 25 150 1600 Well Done 35 45 28 33 170 1850 Lamb Leg or bone in shoulder 325 Rare 21 25 20 23 130 1400 Medium 25 30 24 28 150 1600 Well Done 30 35 28 33 170 1850 Veal shoulder leg or loin 325 Well Done 35 45 30 40 170 1800 Pork loin rib or shoulder 325 Well Done 35 45 30 40 170 1800 Ham precooked 329 To Warm 10 minutes per pound any weight 125 1300 Under 10 Ibs 10 to 15 Ibs Ham raw 325 Well Done 20 30 17 20 170 For boneless rolled roasts over 6 inches thick add 5 to 10 minutes per pound to times given above Poultry 3 to 5 lbs Over 5 lbs Chicken or Duck 325 Well Done 35 40 30 35 185 1900 Chicken pieces 375 Well Done 35 40 185 1900 10 to 15 Ibs Over 15 lbs In thigh Turkey 325 Well Done 20 25 15 20 185 1900 Broiling Broiling may be slightly different from any previous broiling you may be acquainted with so be sure to read this section complete
44. the main fuse or circuit breaker panel Be sure to let the bulb cool completely before removing or replacing it e Replace bulb with 40 watt home appliance bulb e Connect electric power to range Plug In Surface Units Clean the area under the drip pans often Built up soil especially grease may catch fire To make cleaning easier plug in units are removable Caution Be sure all controls are turned to OFF and surface units are cool before attempting to remove them After removing the plug in units remove the drip pans under the units and clean them according to directions in the Cleaning Guide on page 19 Wipe around the edges of the surface unit openings Clean the area below the units Rinse all washed areas with a damp cloth or sponge Lift a plug in unit about 1 above the drip pan yjust enough to grasp it and you can pull it out Do not lift a plug in unit more than 17 If you do it may not lie flat on the drip pan when you plug it back in Repeated lifting of the plug in unit more than 1 above the drip pan can permanently damage the receptacle Receptacle To replace a plug in unit e First place the drip pan into the surface unit cavity found on top of the cooktop so the unit receptacle can be seen through the opening in the pan e Insert the terminals of the plug in unit through the opening in the drip pan and into the receptacle e Guide the surface unit into place s
45. ts Fruits Meats Poultry Braised Pot roasts of beef lamb or veal pork steaks and chops Pan fried Tender chops thin steaks up to 3 4 inch minute steaks hamburgers franks and sausage thin fish fillets Covered Saucepan Covered Skillet Uncovered Skillet Covered Skillet Uncovered Skillet Covered Saucepan Covered Skillet Uncovered Skillet HI Cover eggs with cool water Cover pan cook until steaming MEDIUM HI Melt butter add eggs and cover skillet HI Melt butter HI In covered pan bring water to a boil HI Heat butter until light golden in color HI In covered pan bring fruit and water to boil HI Melt fat then add Meat Switch to MEDIUM HI to brown meat Add water or other liquid HI Preheat skillet then grease lightly WARM Cook only 3 to 4 minutes for soft cooked 15 minutes for hard cooked Continue cooking at MEDIUM HI until whites are just set about 3 to 5 more minutes WARM then add eggs When bottoms of eggs have just set carefully turn over to cook other side WARM Carefully add eggs Cook uncovered about 5 minutes at MEDIUM HI MED Add egg mixture Cook stirring to desired doneness WARM Stir occasionally and check for sticking WARM Simmer until fork tender MEDIUM HI or MED Brown and cook to desired doneness turning over as needed If you do not cover skillet baste eggs with fat to cook tops evenly R
46. ures even under pressure are not harmful to cooktop surfaces surrounding the surface unit HOWEVER DO NOT USE LARGE DIAMETER CANNERS OR OTHER LARGE DIAMETER POTS FOR FRYING OR BOILING FOODS OTHER THAN WATER Most syrup or sauce mixtures and all types of frying cook at temperatures much higher than boiling water Such temperatures could eventually harm cooktop surfaces surrounding surface units Q Can I use special cooking equipment like an oriental wok on any surface units A Cookware without flat surfaces is not recommended The life of your surface unit can be shortened and the range top can be damaged from the high heat needed for this type of cooking Q Why am I not getting the heat I need from my units even though I have the knobs on the right setting A After turning surface unit off and making sure it is cool check to make sure that your plug in units are securely fastened into the surface connection Observe Following Points in Canning 1 Be sure the canner fits over the center of the surface unit If your range or its location does not allow the canner to be centered on the surface unit use smaller diameter pots for good canning results 2 Flat bottomed canners must be used Do not use canners with flanged or rippled bottoms often found in enamelware because they don t make enough contact with the surface unit and take too long to boil water RIGHT WRONG Q Why does my co
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