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Range
Contents
Aluminum Foil 4, 16 Repair Service
2’7
Anti-Tip Device
3,21 Safety Instructions 3,4
Appliance Registration Surface Cooking 7-1o
2
Canning Tips 10 Control Settings 7
18, 19
Care and Cleaning 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, Roa
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Help us help you... Before using your range, If you received a damaged range... read this book carefully. Immediately contact the dealer (or It is intended to help you operate builder) that sold you the range. and maintain your new range properly. Save time and money. Keep it handy for answers to your Before you request questions. service... If you don’t understand something Check the Problem Solver on or need more help, write (include page 20. It lists causes of minor your phone number): operat
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IMPOKI’,’ANT SAFETY INSTRUCTIONS Read all instructions before usirw this amhance. When using electrical appliances, * Do not use water on grease wARNING-AHwes basic safety precautions should fhws. Never pickup a flaming can tip and be followed, including the pan. Smother fian&g pan oii injury could following: surface unit by covering pan result. To completely with well-fitting lid, ● Use this appliance only for its prevent cookie sheet or flat tray. intended use as described in this accidental F
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IMPORT~T SAFETY INSTRUCTIONS (continued) Oven Surface Cooking Units c Keep an eye on foods being fried at HIGH or MEDIUM ● Use pr~~r pan Sti-’hiS ● Stand away from range when HIGH heats. opening oven door. Hot air or appliance is equipped with one steam which escapes can cause or more surface units of different ● To avoid the possibility of a burn or electric shock, burns to hands, face and/or size. Select cookware having flat eyes. bottoms large enough to cover always be certain that the the su
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Energy-Saving Tips Jurface Cooking Oven Cooking ● Use cookware of medium weight ● Preheat oven only when aluminum, with tight-fitting covers, necessary. Most foods will cook and flat bottoms which completely satisfactorily without preheating. cover the heated portion of the If you find preheating is necessary, surface unit. watch the indicator light, and put food in oven promptly after the ● Cook fresh vegetables with a light goes out. minimum amount of water in a covered pan. ● Always turn oven
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Features of Your Range --- --- \ \ Model JAS02M Model JAS03M Explained Explained Feature Index on page Feature Index on page I 1 Model and Serial Numbers 2 8 Oven Shelf Supports 11 2 Plug-In Surface Units 18, 19 I I I 9 Oven Shelves 11, 19 (may be removed when cleaning 10 Broiler Pan and Rack 16, 17, 19 under the unit) 11 Bake Unit (maybe lified 3 Chrome Plated Drip Pans 12, 19 18.19 I I I gently for wiping oven floor) 4 Surface Unit Controls 7 I I I 12 Anti-Tip Device 3,21 I 5 Oven Light Switch
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Surface Cooking See Surface Cooking Guide on pages 8 and 9. Surface Cooking with How to Set the Controls Cooking Guide for Infinite Heat Controls Using Heat Settings 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 MEDIUM WARM setting is between the words LO and HI OFF. In a quiet
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Surface Cooking Guide Cookware Tips Control Settings 9 1. Use medium-or heavy-weight HI—Highest setting. cookware. Aluminum cookware MEDIUM HI—Setting halfway conducts heat faster than other between HI and MED. metals. Cast iron and coated cast MED-Medium setting. iron cookware is slow to absorb heat, but generally cooks evenly at WARM-Setting halfway between MEDIUM WARM HI LO or MED settings. Steel pans MED and LO. may cook unevenly if not LO—Lowest setting, combined with other metals. Directio
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;. To conserve the most cooking 3. Deep Fat Frying. Do not overfill energy, 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 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 tram heat which causes “crazin
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Questions & Answers Q. May I can foods and preserves Q. Why does my cookware tilt Q. Can I use special cooking on my surface unit? equipment, like an oriental wok, when I place it on the surface unit? on any surface units? A. Because the surface unit is not A. Yes, but only use cookware A. Cookware without flat surfaces flat. Make sure that the “feet” on designed for canning purposes, @ your Calrod units are sitting Check the manufacturer’s is not recommended. The life of instructions and recip
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Using Your Oven Before Using Your Oven Oven Shelves Shelf Positions 1. Look at the control. Be sure you The oven has four shelf supports— A (bottom), B, C and D (top). understand how to set it properly. Shelf positions for cooking are 2. Check oven interior. Look at suggested on Baking and Roasting the shelves. Take a practice run at pages. 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
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CAKES Baking Tips How to Set Your Range Cake rises higher on one side for Baking ● Follow a tested recipe and ● Batter spread unevenly in pan. measure the ingredients carefully. 1. Position the shelf or shelves in ● Oven shelves not level. If you are using a package mix, the oven. If cooking on two shelves ● Using warped pans. follow label directions. at the same time, stagger the pans Cakes cracking on top for best heat circulation. ● Do not open the oven door during ● Oven temperature too high
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Baking Guide L Aluminum pans conduct heat 2. Dark or non-shiny finishes and 3. Preheating the oven is not always quickly. For most conventional glass cookware generally absorb necessary, especially for foods baking, light, shiny finishes give best heat, which may result in dry, crisp which cook longer than 30 to 40 results because they help prevent crusts. Reduce oven heat 25°F. if minutes. For food with short overbrowning. For best browning lighter crusts are desired. Rapid cooking times, prehe
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Roasting Roasting is cooking by dry heat. Questions and Answers Tender meat or poultry can be Q. Is it necessary to check for roasted uncovered in your oven. doneness with a meat thermometer? Roasting temperatures, which should be low and steady, keep A. Checking the finished internal spattering to a minimum. When temperature at the completion of roasting, it is not necessary to cooking time is recommended. sear, baste, cover or add water Temperatures are shown in Roasting to your meat. Guide on
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Roasting Guide Roasting 1. Position oven shelf at B for 3. Remove fat and drippings as 5. Frozen roasts can be small-size roasts (3 to 7 lbs. ) and necessary. Baste as desired. conventionally roasted by adding at A for larger roasts. 10 to 25 minutes per pound more 4. Standing time recommended for time than given in guide for 2. Place meat fat-side up, or poultry roasts is 10to 20 minutes to allow roast refrigerated roasts, (10 minutes breast-side up, on broiler pan or to firm up and make it eas
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Broiling Broiling may be slightly different Questions & Answers Step 7: Turn OVEN TEMP knob to from any previous broiling you may OFF. Serve food immediately, and Q. When broiling, is it necessary be acquainted with, so be sure to leave pan outside oven to cool to always use a rack in the pan? read this section completely. during meal for easiest cleaning. A. Yes. Using the rack suspends Broiling is cooking food by intense TO RESET THE OVEN FOR the meat over the pan. As the meat radiant heat fro
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Broiling Guide Broiling s. If desired, marinate meats or 7. Frozen Steaks can be chicken before broiling. Or brush conventionally broiled by 1. Always use broiler pan and rack with barbecue sauce last 5 to 10 positioning the oven shelf at next that comes with your oven. It is minutes only. lowest shelf position and increasing designed to minimize smoking and cooking time given in this guide 4. When arranging food on pan, spattering by trapping juices in the l% times per side. do not let fatty ed
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Care and Cleaning ● Do not bend the plug-in surface Proper care and cleaning are unit plug terminals. important so your range will give ● Do not attempt to clean, adjust or you efficient and satisfactory in any way repair the plug-in service. Follow these directions Plug-in units can be removed. carefully in caring for your range to receptacle. assure safe and proper maintenance. // Adjusting Oven Thermostat Finishes Use the time given on a recipe &!!!!!!* when cooking the first time. Oven The p
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Cleaning Guide NOTE: IA range/oven parts cool before touching or handling. PART MATERIALS ‘N) USE GENERAL DIRECTIONS Bake Unit and Do not clean the bake unit or broil unit. Any soil will burn off when the unit is heated. Broil Unit 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. Broiler Pan and Rack ● Soap and Water Drain fat, cool pan and rack slightly. (Do not let soil
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~ Questiom? --- Use This Problem Solver PROBLEM POSSIBLE CAUSE AND REMEDY OVEN WILL NOT WORK ● Plug on range is not completely inserted in the electrical outlet. ● The circuit breaker in your house has been tripped, or a fuse has been blown. ● Oven Temp knob not properly set. OVEN LIGHT ● Light bulb is loose. DOES N(YT WORK ● Bulb is defective. Replace. (Model JAS03M) s Switch operating oven light is broken. Call for service. FOOD DOES N(Y’I’ ● OVEN TEMP knob not set at BROIL. BROIL PROPERLY . I
