5
Consumer Support
Operating Instructions
Safety Instructions
Installation Instructions
Tr
oubleshooting T
ips
www.GEAppliances.com
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Do not use the oven for a storage area.
Items stored in the oven can ignite.
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Keep the oven free from grease buildup.
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Place the oven shelves in the desired
position while the oven is cool.
■
Pulling out the shelf to the stop-lock is a
convenience in lifting heavy foods. It is also
a precaution against burns from touching
hot surfaces of the door or oven walls. The
lowest position is not designed to slide.
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Do not heat unopened food containers.
Pressure could build up and the container
could burst, causing an injury.
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Never use aluminum foil to line the oven
bottom. Improper use of foil could start
a fire and result in high carbon monoxide.
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Do not use aluminum foil anywhere in the
oven except as described in this manual.
Misuse could result in a fire hazard or
damage to the range.
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When using cooking or roasting bags in the
oven, follow the manufacturer’s directions.
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Do not use your oven to dry newspapers.
If overheated, they can catch fire.
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Use only glass cookware that is
recommended for use in gas ovens.
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Always remove the broiler pan from range
as soon as you finish broiling. Grease left in
the pan can catch fire if oven is used without
removing the grease from the broiler pan.
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When broiling, if meat is too close to the
flame, the fat may ignite. Trim excess fat to
prevent excessive flare-ups.
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Make sure the broiler pan is in place
correctly to reduce the possibility of
grease fires.
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If you should have a grease fire in the broiler
pan, turn off the oven control, and keep
the broiler compartment and oven door
closed to contain fire until it burns out.
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For safety and proper cooking performance,
always bake and broil with the oven door
closed.
Stand away from the range when opening the door of a hot oven. The hot air and steam that escape
can cause burns to hands, face and eyes.
OVEN
COOK MEAT AND POULTRY THOROUGHLY…
Cook meat and poultry thoroughly—meat to at least an INTERNAL temperature of 160°F and poultry to
at least an INTERNAL temperature of 180°F. Cooking to these temperatures usually protects against
foodborne illness.
