IMPORTANT CUSTOMER. range body between bottom storage drawer and oven door. AVOID SERVICE CALLS NOT COVERED BY YOUR WARRANTY Your new General Electric

Transcription

1 1962 Users Manual

2 IMPORTANT CUSTOMER NOTICE READ THE GENERAL ELECTRIC SERVICE POLICY AND WARRANTY THAT ACCOMPANIES THIS APPLIANCE. MAKE SURE THAT THE DEALER S VALIDATING SIG NATURE APPEARS THEREON AND THAT ALL SPACES UNDER THE DEALERS SIGNATURE HAVE BEEN FILLED OUT IN FULL. THE GENERAL ELECTRIC COMPANY MAKES NO OTHER WARRANTY, EXPRESS, IMPLIED OR OTHERWISE, AND NEITHER ASSUMES NOR AUTHORIZES ANY PERSON TO ASSUME FOR IT ANY OBLIGATIONS OR LIABILITIES OTHER THAN THOSE STATED IN ITS WRITTEN SERVICE POLICY AND WARRANTY. AVOID SERVICE CALLS NOT COVERED BY YOUR WARRANTY Your new General Electric Range has been manufactured and inspected in accordance with factory recommendations. Service charges as a result of improper use or installation are not covered by your warranty. Read and follow instructions contained in this book. MODEL NUMBER LOCATION The model number is found on name plate located on range body between bottom storage drawer and oven door. 2

3 BEFORE YOU CALL YOUR G-E SERVICEMAN Make sure you have followed instructions in this book. For example if you have a problem with: APPLIANCE OUTLET(S) See page 20. Ranges are equipped with a 3-hole outlet to be used with some small appliances. Two-pronged plugs may also be used with this outlet. AUTOMATIC GRILL Check.instructions on pages 8-9. AUTOMATIC OVEN TIMER Check page 12. BAKING Check baking utensils; see suggestions, page 11. Check baking chart, page 11, to be certain placement of food in oven is correct. Make sure range is level; see page 21. See page 21 for suggestions on use of aluminum foil in the oven. BROILING Check directions for broiling, page 15. FLUORESCENT LAMP OR OVEN LAMP Make sure lamps are not burned out. To start fluorescent lamp on ranges so equipped, push button located near appliance outlet, and hold for a few seconds, release and lamp will turn on. (Be sure to press lamp button, not circuit breaker button.) To turn off, push button and release. If fluorescent lamp does not start the first time you push and hold the button, repeat twice more to be certain lamp is not burned out. To replace see page 21. UNITS If oven and surface units do not heat, and lights on the range are not working check to see that three-pronged plug connected to back of range is fully inserted in wall receptacle. The difficulty might also be caused by blown range circuit fuse, or (depending on the nature of fuse arrangement) a tripped main circuit breaker. If circuit breaker is involved, reset it. If the control box employs fuses, range fuse (a cartridge-type) should be changed, but only by someone familiar with electrical circuits. If after replacing the range circuit fuse or resetting the circuit breaker, the fuse blows or circuit breaker trips again, call your G-E serviceman. Call serviceman also if lights on range are working, but oven or surface units do not heat. WHEN YOU DO CALL YOUR G-E SERVICEMAN, help him give you prompt service by: 1 Giving him model number of your range. An example of a complete model number is J299WIWH. The model number is found on name plate located on range body between bottom storage drawer and oven door. On range models without bottom drawer, lift off bottom panel to read name plate. Place hands under each end of panel, gently pull bottom of panel away from range body, then lift off panel at top. Reassemble in reverse order. 2 Giving him an accurate description of the trouble. NOTICE TO OWNER When service is required, be sure to specify genuine General Electric renewal parts. 3

4 R IG H T Surface Cooking Your General Electric range is equipped with fast heating Calrod units, with five measured heats at the push of a button. All units and heats are marked, heat diminishes from HI to WM, and can be used as follows: HI Quick start for cooking, Bring water to boil, Heat skillet or griddle 2 Fast frying or sauteing, Maintain fast rolling boil of large quantities of water 3 Gentle frying or browning, Slow boiling of large quantities of water LO Cook most foods after starting on a higher heat, Gentle cooking with small amounts of water in covered utensils, Melt chocolate in saucepan WM Keep food at serving temperature, Cook many cereals after starting at higher heat, Slow cook some foods on high wattage units NOTE: On Model J750, pushbuttons are next to the surface unit they control. NOTE: Use reflector pan under surface unit when cooking to insure proper operation of unit. INDICATORS FOR SURFACE UNITS IN USE On most models when any unit is in use, either a red light or a red dot will show as an indicator. Depending upon the model, the light is located on the pushbutton control panel or at rear of cooking top. It will glow until OFF buttons on all units have been pushed. The red dot indicator is located on the OFF pushbutton for each unit, and will show when any heat for that unit is pushed. When the OFF button is pushed, the red dot disappears. located on each side of the cooking top NOTE: Some ranges are equipped with a SENSI-TEMP unit. Information regarding the use of that unit, heats, etc., is on pages 6 and 7. USE a. 6-inch units for small to medium sized saucepans, skillets, etc. b. 8-inch unit for large skillets, saucepans, pressure cookers. c. Medium-weight aluminum utensils with flat bottoms, tight-fitting covers, and minimum amounts water. d. Pans which do not extend more than about 1 inch beyond edge of unit. Unusually large or warped utensils used on HI heat over an extended period may cause heat build-up, crazing of porcelain enamel and/or discoloration of trim ring. If utensils which are concave, warped, or larger than recommended must be used, start cooking on 2 (second) heat, instead of HI.

5 UTENSIL MATERIALS (This information applies to all units.) Medium-weight aluminum utensils are recommended because they heat quickly and evenly. Because skillets of this type heat evenly, most foods brown well in them. Saucepans of this weight with tight-fitting lids are ideal for cooking with small amounts of water. Other materials may give variable results depending upon the quality of manufacturing, or their natural properties. Results which may occur with utensils of materials other than aluminum, particularly skillets are as follows: Cast iron: If heated slowly, most skillets will give satisfactory results. Enamel: Some utensils may melt, when used on high heat, and fuse to unit. The use of enamel is not recommended unless it can be determined beforehand (from the utensil manufacturer) if the material will withstand the intense heat of the electric unit. Glass: Any glass utensils break with sudden temperature changes or high intense heat. Glass manufacturers recommend using a wire grid when using glass on electric surface units. Grids are obtained when the utensil is purchased, or at housewares section of most department stores. Stainless steel: This metal alone has poor heating properties is usually combined with copper, aluminum, or other metals for improved heat distribution. Such skillets generally work satisfactorily if used at medium heat as recommended by the manufacturer. FOOD HEAT TO START COOKING SWITCH HEAT TO GENERAL DIRECTIONS Cornmeai Oatmeal Rice, Grits HI WM Bring water to boil, add cereal, switch heat, time according to package directions. COFFEE HI LO Percolate 8-10 minutes for 8 cups, less for fewer cups. EGGS HI LO Soft cooked 3-4 minutes Hard cooked minutes Poached 3-5 minutes Fried Baste with fat or cover during cooking. MACARONI Spaghetti Noodles HI 2 or 3 Bring water to boil in covered utensil, add macaroni, cover until water boils, remove cover, switch heat and cook until tender. PANCAKES HI 3 Heat heavy gauge skillet or griddle until drop of water dances on surface. Switch heat. Grease lightly if desired. MEATS Braise Pork Chops Pot Roast Swiss Steak Pan Broil Bacon Chops Minute Steaks Pan Fry or Saute Breaded meat or fish, wieners Water Cook Chicken, Corned Beef, Tongue HI 2 or 3 then LO Use HI to melt fat, switch to 2 or 3 and brown meat. Add liquid, cover, bring to boil, switch to LO. Cook until tender. HI 2 or 3 Heat skillet, grease pan lightly for minute steaks. Switch heats, add meat to brown and cook to desired doneness. HI 2 or 3 Melt fat in skillet, switch heat, add meat and brown, finish cooking on lower heat if desired. HI 3 or LO Cover meat with water, cover kettle. When steaming, switch heat so water boils slowly. VEGETABLES HI LO Use 1/ inch water in covered pan. Cook minutes for fresh, or as directed on package for frozen. 5

6 HOW TO USE YOUR Sensi-Temp Unit MODELS J-408, J-404, J-304, J-750 The Sensi-Temp* Unit is designed for temperature-controlled cooking. You select the cooking heat once, and the unit maintains heat for you automatically. The sensing control in the center touches the pan, sensing the temperature on the bottom of pan. The control switches the heat on and off during cooking to maintain selected heat. The Sensi-Temp can be used as a 4-inch, 6-inch or 8-inch unit. Follow steps 1, 2, 3 below. Pushbutton marked GRILL should be used only with the G-E Automatic Grill, see pages Line up heat setting on SENSI-TEMP control with dot over control. For boiling operations use HI, MED, LO BOIL or SIMMER. For frying use settings numbered See chart page 7 or suggested settings under SENSI-TEMP control. 1 Place utensil containing food on SENSI-TEMP Unit. (Use a cover on utensil when suggested on chart page 7). On model J-750, SENSI-TEMP Unit is located on the right front position; pushbuttons are located next to the unit. 2 Push the button marked 4-INCH, 6-INCH or 8-INCH, depending upon the size of utensil. 4-INCH heats center coil only for use with 1- quart saucepan or small skillet. 6-INCH heats two inner coils for use with 2-2^ quart saucepan or 6-7 inch skillet. 8-INCH heats all the coils for use with 3-6 quart saucepan or kettle, or 8-10 inch skillet. FOR BEST RESULTS 1 Use flat-bottomed utensils just large enough to cover the portion of the unit being used. Use pans with tight fitting lids when cooking foods which require a cover. Loose lids let steam escape, requiring more water, lengthening cooking time. 2 Utensils made of metal other than medium - weight aluminum may require slightly different cooking times than indicated. Try your pans on the heat settings suggested, and if necessary, vary the heat up or down to give satisfactory results, with your pans. See page 5 under Surface Cooking for information on surface cooking utensils. 3 If more water is used than indicated on Sensi-Temp chart, a different heat setting and time may be required. 4 To time TOTAL cooking period, use Minute Timer for convenience, and add about 5 minutes to time ordinarily allowed. Do not judge cooking time by visible steaming only. Foods will cook in covered utensils even though no steam may be apparent during the cooking process. For example, when cooking a vegetable, place water, salt, and vegetable in saucepan, cover. Place utensil on unit, select size unit required, then heat required. Set Minute Timer for about 5 minutes longer than vegetable requires on standard unit. When Minute Timer buzzer sounds, check food for doneness. Trademark General Electric Company

7 S EN S I-T E M P Cooking Chart FOOD UTENSIL HEAT SETTING GENERAL DIRECTIONS BREADS French toast Skillet Melt fat and heat 1-2 minutes before adding bread. Pancakes Skillet Heat skillet, until drops of water dance violently, then start pancakes. CASSEROLES lo -lo i/2 -inch covered skillet Place ingredients of casserole in skillet. Cover and cook until hot and bubbly in center. CEREALS Macaroni See General HI BOIL Cover kettle to bring water to boil before and after Noodles Spaghetti Directions adding cereals. Remove cover to complete cooking. Oatmeal See package directions HI BOIL or MED. BOIL COFFEE Percolator MED. BOIL See package directions for cooking method. DRIED FRUIT Covered saucepan SIMMER See package directions for cooking method. EGGS Cooked in shell Covered saucepan SIMMER Water to cover. Cook 10 minutes for soft cooked and 30 minutes for hard cooked. (Water should not boil.) Scrambled Skillet Melt butter and heat 1-2 minutes before adding eggs. Fried Skillet Allow butter to melt. Break eggs into skillet. Cover skillet, cook 3-4 minutes, or leave uncovered and baste with fat. MEATS Bacon Skillet Start in cold skillet. Chicken Skillet 400 To brown. LO BOIL Chops Skillet LO BOIL Covered, to cook. To brown. To braise (add small amount of water, cover skillet and finish cooking). Cube steaks Skillet Preheat skillet 3 minutes. Melt 1 tablespoon butter then add steaks. Fry 2-3 minutes per side. Fish steaks Skillet Melt 2 tablespoons fat, add breaded or floured fish and cook about 15 minutes per side for one-inch steaks. Frankfurters Skillet Start in cold ungreased skillet; when sizzling begins turn frankfurters frequently to brown evenly. Hamburgers Skillet Melt 1 tablespoon fat, then add hamburgers. Cook 6-8 minutes per side. Ham slice (V2 inch thick) Skillet Start in cold, ungreased skillet. Cook 7-8 minutes per side. Sausage Skillet 325 Cook according to package directions. Stew Covered saucepan LO BOIL To brown meat. Covered, to finish cooking. POPCORN 5-6 quart covered kettle 450 Place 1/2 cup cooking oil, 1 cup popping corn in kettle, cover. Cook until popping stops. Remove, season with butter and salt. SOUP Covered saucepan SIMMER Heat minutes or to desired serving temperature. VEGETABLES Fresh Covered saucepan LO BOIL Use 1/2 -% inch salted water in bottom of pan. Add vegetables, cover saucepan. Add 3-5 minutes to cooking time normally used on standard unit. Frozen Covered saucepan LO BOIL Same as above. PRESSURE COOKING Pressure saucepan 300 Follow manufacturer s directions for amounts of liquid and cooking time. 7

8 HOW TO USE YOUR AlltOlllfltiC GNII* MODEL J Place grill over left front and left rear units. Move grill back and forth until you feel it fall into place over both units. See photograph above. The grill is especially designed for easy positioning and must be correctly in place to work properly. 3 Check Grill Cookery Chart; next page, or chart on control panel for heat to use. Line up heat setting on SENSI-TEMP control with dot over control. Control is marked with numbers for grill cooking. Other markings are for boiling operations and should not be used with Automatic Grill. 4 Use MINUTE TIM ER to time grill cooking. See page 13 for directions. 5 When cooking is finished, push SENSI- TEMP unit OFF button. This automatically shuts off both units and allows them to work separately again. Be certain to push OFF button firmly so switch which interconnects units will properly disconnect. 2 Push SENSI-TEMP button marked GRILL. This button automatically interconnects the left front and left rear units so that they are controlled by the operation of the SENSI-TEMP UNIT. When using the Automatic Grill, do not push any of the buttons for LEFT REAR unit. 6 Clean grill, see page 23 and store in drawer of range. * Accessory Grill for some models, optional at extra cost, is available at your G-E dealer. Order No. WB49X90 for models J-304 and J-404, and No for model J

9 AUTOMATIC GRILL Cooking Chart FOOD HEAT SETTING DIRECTIONS BREADS French toast Preheat grill 10 minutes and grease lightly. Cook (toast) about 5 minutes per side. Grease grill or not between batches as desired. Pancakes Preheat grill 10 minutes. Cook pancakes on lightly greased grill. When batter bubbles (about IV 2 minutes), turn pancakes and brown on second side (about 1 minute). Grilled sandwiches Spread butter or margarine on outside of bread slices. Preheat grill 10 minutes and cook sandwiches until brown on both sides. Toasted rolls Butter outside of rolls, cook as for sandwiches. EGGS Fried 275 Preheat grill 10 minutes and grease lightly. Cook eggs about 2 minutes per side. FRUITS AND VEGETABLES Slices Dip fruits or vegetables in melted butter or margarine and coat with fine bread crumbs. Let stand while grill is preheating 10 minutes. Dip in butter again, place on grill and brown each side. MEATS Bacon Start on cold, ungreased grill and cook, turning occasionally to desired doneness. Chops Preheat grill just enough to spread shortening to grease lightly. Cook chops on each side until brown. Cubed steaks Preheat grill 10 minutes and grease lightly. Cook on each side until brown, 2-3 minutes per side. Fish steaks Preheat grill 10 minutes. Dip breaded or floured fish in melted butter or margarine and place on grill. Cook about 15 minutes per side for pieces one inch thick. Frankfurters Preheat grill just enough to spread shortening to grease lightly. Place frankfurters on grill. When sizzling begins, turn frequently to brown evenly. Hamburgers O/2 inch thick) Preheat grill 10 minutes. Cook on lightly greased or ungreased grill until done and brown about 6-8 minutes each side for well done. Sausage Start on cold, ungreased grill, turn occasionally and cook until brown. Smoked ham slice ( 1/2 inch thick) Start on cold, ungreased grill and cook 7-8 minutes each side. 9

10 HOW TO USE YOUR Oven in correct position, ride under shelf guides when shelf is pulled out. TO REMOVE, push shelf to rear of oven, lift up rear of shelf. Pull forward with shelf stops along top of shelf guides. TO REPLACE, insert shelf with stops resting on shelf guides. Push shelf to rear of oven and it will fall into place. SHELF POSITIONS A convenient guide is located along the left side of the oven to assist in positioning shelves for baking and broiling. The letters A, B, C, D refer to the shelf position for baking. See page 11. BROILER METER The numerals 1 through 8 make up the Broiler Meter. Use these measurements to obtain proper distance in inches between top of food and Broiler Unit for best color, doneness, and minimum of smoking. See broiling chart on page 15. OVEN SHELVES Models J-408 and J-750 have straight and reversible shelves in the ovens. Other models have straight shelves. The reversible shelf is designed so when it is in place, the surface of the shelf is offset, either below or above the shelf guide. This allows flexibility when using the oven for broiling and for oven meals. The straight shelf and the reversible shelf allow three possible shelf positions on each shelf guide. SHELF STOPS prevent shelf from tipping when shelf is pulled out to place or remove food. Shelf stops, when they are OVEN TEMP is a control which maintains temperature from WARM (150 ) to BROIL (550 ). A small light adjacent to this control goes off when the oven is preheated to set temperature, and then goes on and off with oven unit(s) during cooking operation. OVEN SET has setting for BAKE, TIME BAKE (except models with no timer), ROTISSERIE (on models so equipped), BROIL. The knob when turned switches the proper unit(s) on for the desired operation. Some models are equipped with an oven door which has a See - Thru window. In order that the light in the oven can be turned on and off when the oven door is closed, a switch near the handle is provided for this purpose. 10

11 Baking 1 Place shelf at position suggested on chart below; letters are marked on oven wall just above shelf guides. Oven is ideal for one-shelf baking. 2 Close oven door. Turn OVEN SET to BAKE and OVEN TIJMP to temperature on recipe or on chart, below. Preheat Oven. The light near OVEN TEMP goes out when oven has preheated to set temperature. 3 Place food in oven and close door. Avoid opening door frequently during baking to prevent imperfect results. 4 Check foods for doneness at minimum time on recipe. Cook longer if necessary. Remove foods and switch off heat. When cooking each food for first time in this oven, use times on recipes as a guide. Be certain foods are done before removing from oven. FOOD OVEN TEMP. BAKING TIME SUGGESTED UTENSILS* SHELF POSITION** BREAD Biscuits F min. Cooky Sheet B Muffins F min. Muffin Pan 2 l/z in. x l la in. B Yeast Rolls F min. Cooky Sheet A or B Popovers 375 F min. Muffin Pans 2 l/z in. x 1% in. Deep Oven Glass Cups B Quick Loaf Bread 350 *375 F min. 9 1 / 2 in. x 51/4 in. x 2 % in. B Yeast Bread F min. 9 1 / 2 in. x 5iA in. x 2 % in. A or B CAKE Angel Food F min. Tube Pan 10 in. x 4 in. A Cupcakes F min. Cupcake Pans 2Vfe in. x U/* in. B Gingerbread 350 F min. 8 in. x 8 in. x 2 in. B Layer F min. 8 in. x i y 2 in- or B Sponge F min. 9 in. x IV 2 in. Tube Pan 9 in. x 3Vfe in. A COOKIES Bar Type F min. 8 in. x 8 in. x 2 in. or B Drop F 8-15 min. 9 in. x 9 in. x 2 in. Cooky Sheet B or C Rolled or Sliced 375 '400 F 6-12 min. Cooky Sheet B or C PASTRIES Cream Puffs 375 F 1 hour Cooky Sheet B Frozen Pies, F min. Place pies on cooky sheet B Commercial Pie Meringue 325 F min. Glass pie plate best, anodized B One Crust 400 F min. aluminum pie pan very good for A or B Shell 450 F min. all types of pies and pie shells. B Two Crust F min. B *Aluminum with dull finish on bottom best for cakes and breads. Medium weight aluminum cooky sheets best. See chart for pie plates. * * Refers to shelf position letter marked on oven liner. 11

12 HOW TO USE AUTOMATIC Oven Timer 1 Be sure clock is at correct time of day. 2 Set START time. Push START knob in and turn pointer to time you want food to START cooking. The illustration shows the START time at 3:30. 3 Set STOP time. Push STOP knob in and turn pointer to time you want oven to STOP. The illustration shows the STOP time at 6:00. 4 Turn OVEN SET to TIME BAKE. A light near the OVEN TEM P control will come on and stay on until the oven is turned on automatically and reaches temperature set on the control. Then it will go off and on with oven unit during cooking operation. 5 Turn OVEN TEMP control to proper temperature for the foods to be cooked. Place food in oven close the door and you are free until mealtime. Automatically the oven will be turned on, the food will be cooked, and the oven turned off. After oven is turned off automatically, and oven cools down, light near OVEN TEM P will come on, and stay on until control is turned manually to OFF position. NOTE: After the oven is turned on automatically, the START pointer will continue to move as the time of day progresses. When the oven is automatically turned off, both START and STOP pointers will continue revolving as the time of day progresses. NOTE: On Models J-406 and J-408 the Automatic Oven Timer can be used to time either oven. TIMED APPLIANCE OUTLET The Automatic Timer also controls the appliance outlet marked TIMED, located on the backsplasher. To have hot coffee waiting as you walk in the kitchen in the morning, just plug in your automatic coffee maker at night and set the timer. Follow steps 1, 2 and 3, above. The TIMED outlet can be used separately, or at the same time the oven is being used automatically. 12

13 This Oven Timer is used exactly the same way as the models described on opposite page. To set the Clock to the correct time of day, push in center knob and turn to left until clock hands can be moved in either direction, then set clock to correct time. After setting clock be sure Minute Timer is OFF unless you plan to use it for a timing operation. MINUTE TIMER To set, turn knob to the number which indicates the minutes you want timed. Automatically MINUTE TIM ER will begin to operate. When time is up, a buzzer will sound. Stop MINUTE TIMER and buzzer by turning the pointer to OFF. Operations up to 60 minutes can be timed. On Models except J-408, J-404, J-304 and J-750, the Minute Timer is indicated by the red hand on the Clock. To set the Minute Timer, turn the knob in center of clock dial to desired setting, being certain not to push in on the knob. If knob is pushed in, both the Minute Timer and Clock hands will move. INSTANT START FEATURE To set the oven to start immediately and turn off automatically at a later time, turn OVEN SET to TIM E BAKE, OVEN TEMP to the desired temperature, and the STOP dial of the Automatic Timer to the time desired for turn off. To set the TIM ED appliance outlet to start immediately and turn off at a later time, set the STOP dial of the Automatic Timer to the time desired for turn off. COOKING FOODS AUTOMATICALLY Using your oven to cook food automatically is convenient when you don t want to be at home or in the kitchen to switch the oven on and off. The Automatic Oven Timer lets you do this. One food, or several foods which can be cooked at the same temperature and for the same time, can be done in this way. In general, meats, fruits, and vegetables can be cooked automatically. However, foods of a highly perishable nature, such as milk, eggs, fish, stuffings, poultry, and pork, should not be cooked automatically unless standing time in the oven before and after cooking of these foods is not more than about 2 hours. In all cases, no matter what the nature of the food, unless cooking is to start immediately, foods should be thoroughly chilled in the refrigerator before placing in the oven. 13

14 Roasting Roasting is oven cooking of tender meat or poultry by dry heat. Roasting temperatures should be steady and low. (Low temperatures keep spattering and oven cleaning to a minimum.) It is not necessary to sear, cover, baste or add water. HINTS FOR ROASTING 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.) 2 Place in oven on shelf in A or B position. No preheating is necessary. 3 Switch oven control to BAKE and oven temperature to desired temperature. Most meats can be cooked at F, but fresh pork should be cooked at 350 F. Small poultry may be cooked at 375 F for best browning. 4 The chart below gives approximate roasting time in minutes/pound. These times should only be used as a guide. A meat thermometer, inserted into the center of the thickest part of the meat, is the only accurate test for doneness. 5 Thaw most frozen poultry before roasting to ensure even doneness. Some commercially frozen poultry can be cooked successfully without thawing. Follow directions given on packer s label. 6 Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow minutes/pound additional time (10 minutes/pound for roasts under 5 pounds, more time for larger roasts). 7 When roast is done remove from oven and let stand minutes while making gravy and for easier carving. Meats continue to cook slightly while standing. MEAT OVEN TEM P. APPROXIM ATE ROASTING TIM E IN M IN U TE S PER PO UND MEAT TH ER M O M ETER TEM PERATURE BEEFf Standing Rib Rare Medium Well Done Rolled Rib LAMB Leg Shoulder Shoulder, boned and rolled PORK, fresh Loin and Shoulder Fresh Ham PORK, cured Ham, Precooked Ham, Cook Before Eating Shoulder, Picnic POULTRY Chicken, Ready-to-cook wt. Turkey, Ready-to-cook wt. VEAL Leg, Loin, Shoulder F F Over 14 lbs.* 3-5 lbs. 6-8 lbs min min F F F Add 5-10 minutes/pound to times given for standing rib roasts. 3-5 lbs min min. 350 F 3-5 lbs min F F 325 F F 10 min. per lb. Under 10 lbs min lbs min. Under 10 lbs min. 3-5 lbs min. 6-8 lbs lbs. 6-8 lbs min lbs min. Over 5 lbs min lbs min. Over 15 lbs min. o' 0 o' u. u. u i n i n i n F F 130 F F 170 F IN B R E A ST IN STU FFIN G F 165 F F 165 F 6-8 lbs min F *For roasts over 14 pounds roast at 300 F and reduce time. Figure the estimated time from the above chart..after i/2 that time has passed, check meat thermometer for internal temperature at half-hour intervals. A new kind of tendered beef, found on some markets may require less cooking time than regular beef. When 14 cooking tendered beef, estimate cooking time using shortest time given in minutes/pound for desired doneness.

15 Broiling Broiling is cooking of foods by intense radiant heat from the upper unit in the oven. Most fish and tender cuts of meat can be broiled. Follow these easy steps in broiling: 1 If meat has fat layer or gristle near edge, cut narrow vertical slashes in fat about 2 inches apart. 2 Place meat on broiler rack in broiler pan. Always use rack so fat drips away from meat, and smoking and spattering are kept to a minimum. 3 The numbers 1-8 on side of oven indicate distance in inches away from TOP OF FOOD to broiler unit. Adjust shelf for proper distance. Use recommendations on chart below for minimum smoking and spattering. Moving foods closer to unit will give darker exterior color, charring of bone and fat, and increased smoke and spattering. 4 Switch BOTH oven controls to BROIL. Preheating is not necessary. 5 Leave door ajar at BROIL POSITION; when hinge catches slightly, and top of door is about 3 inches from frame; door stays open by itself. 6 Turn food only once during cooking. Remove from oven, season and serve immediately. Turn oven off and leave pan outside the oven to cool during the meal for easiest cleaning. IMPORTANT NOTE: Before using broiler pan for marinating or cooking meat with sauce containing vinegar, lemon juice or tomato, line broiler pan with heavy-duty aluminum foil. FOOD QUANTITY AND/OR THICKNESS INCHES BETWEEN TOP OF FOOD AND UNIT TIME FIRST SIDE (Minutes) TIME SECOND SIDE (Minutes) BACON 1/2 lb. thin slices BEEF, ground 1 inch patties BEEF STEAKS* Rare Medium % inch Well done Rare Medium 1 to 1 y2 inches Well done Rare Medium 1 y2 to 2 inches Well done CHICKEN** 1 y 2 lbs., split (CUT SIDE) FISH y2-1 inch fillets (SKIN SIDE) 8-12 (CUT SIDE) 1/ 2 -I inch steaks HAM, cured Cook-Before-Eating y2 to 1 inch LAMB CHOPS Medium % to 1 inch Well done **Brush each side with fat. Broil skin side down first. For i y 2 to 2 lb. broilers broil with door closed; minutes first side; minutes second side. *See note on roasting chart about tendered beef. 15

16 HOW TO USE THE ELECTRIC Meat Thermometer MODEL J The M eat T herm om eter has a skewer-like probe at one end of a chrome covered cable and a two-pronged plug at the other end. Prepare meat and place in roasting pan on rack. The broiler pan and broiler rack can be used, or you may prefer another type of pan and rack. 2 The thermometer should be placed so that the point of the probe will rest in the center of the thickest, meaty part of a roast. Plan the placing of the thermometer by laying it on the outside of the meat along the top or side so the distance from the edge to the center can be gauged. Mark with thumb and forefinger where the edge of the meat comes on the thermometer. 3 Insert the thermometer up to the point marked off with thumb and forefinger. The point should not touch bone, fat or gristle. NOTE: To obtain best results with poultry place the thermometer point in the center of the stuffing. 4 Place roasting pan on shelf in the oven and plug the cable into the receptacle located on the left side of the Master Oven liner. The prongs are especially designed so that the cable can be plugged in only one way. Close the door. 16

17 5 Switch OVEN SET to BAKE, and OVEN TEM P to proper temperature (see chart page 14). 6 Refer to the temperature chart near the Electric Meat Thermometer dial to determine in advance at what internal temperature the meat will be done. Then turn the knob next to the dial to move the white pointer to the correct temperature. 7 While the roast cooks to the required doneness the red indicator will move across the dial. When the red.indicator reaches the white pointer (it will stop slightly above the white pointer) a buzzer will ring to let you know the roast is done. To stop buzzer, or to use the meat thermometer without buzzer signal, turn white pointer to signal OFF. NOTE: 1 If there is any question about whether thermometer has moved out of position, push the thermometer into the roast about 1 inch. Watch dial to see what happens to the indicator. If indicator goes down, the thermometer point was probably out of position. Allow the meat to continue to cook to proper temperature. 2 In roasting frozen meat, do not insert the thermometer until the meat has thawed enough to allow thermometer to go into the roast without excessive forcing. Try to insert the thermometer after l i / 2-2 hours of roasting time. The thermometer is sturdy and will not break or bend readily. However, care should be taken not to force thermometer too hard when placing it in the roast. HOW TO BROIL WITH MEAT THERMOMETER Lay probe on top of steak to determine the position the probe is to be inserted. Mark the distance it will be inserted by placing the thumb on the probe where it touches the outside edge of meat or fat. Lift the probe from the meat, keeping the thumb in place on the probe. Insert the point of the probe as near the center of the thickness of the steak as possible. Push the probe into the steak up to the point where the thumb meets the edge of the meat or fat. See directions on page 15 for broiling steaks. If desired, steaks at least i y 2 inches thick can be broiled, using the Electric Meat Thermometer to indicate internal doneness. For rare steaks cook first side to 90 F., turn and cook second side to F. For medium or welldone steaks cook first side to 100 F. Turn steak and cook second side to F. (See chart on range near Meat Thermometer Dial.) 17

18 HOW TO USE YOUR Rotisserie Your rotisserie lets you cook many kinds of meat to an especially rich brown color, moistness, and flavor. Roasts may be boned and rolled if desired, but most roasts can be cooked on the rotisserie, bone in. The rotisserie consists of a spit with black plastic, removable handle and two forks to hold the food in place. The spit rests on a frame which attaches easily to the straight oven shelf. The spit inserts into an outlet in the rear of the oven. FOLLOW THESE STEPS WHEN USING THE ROTISSERIE 1 Place one fork on spit with prongs lemon butter, and other sauces containing pointed to the pointed end of spit. Push lemon, vinegar, etc. the spit through the food taking care that the weight is centered so food will rotate 6 Turn OVEN SET knob to ROTISsmoothly. Place other fork on spit with SERIE, and spit will start revolving. Even prongs toward food. Push forks securely distribution of weight will assure even into food and tighten the screws to hold browning of food, so check rotation of forks firmly in place. Screw handle onto food and adjust if food is not centered. blunt end of spit. 7 Turn OVEN TEMP knob to temperature setting suggested on Rotisserie Time 2 Place straight oven shelf on A position, then pull shelf all the way out to the and Temperature Chart, page 19. stop, (see page 10). 8 Unscrew and remove black handle. 3 The center support bar of the straight LEAVE DOOR AJAR, AT BROIL POSIoven shelf is bent in the center to hold TION, see page 15. the spit frame in place. Hook the spit 9 frame extensions under the front of the Use MINUTE TIM ER to time rotisserie cooking, see page 13 for directions. oven shelf so the center bar of spit frame fits into bend in oven shelf (see Photo 1). 10 Let the meat revolve and cook to Then push frame into place at the rear doneness desired by using directions on of the shelf. The spit frame and oven shelf Chart. Holding forks may require adjusting because of normal shrinkage of meat are designed to fit together (see Photo 2). Frame will stay in place if proper shelf is during cooking. used and frame is located correctly on shelf. 11 To pull meat out for brushing with 4 See IM PORTANT NOTE below. fat or sauces, screw handle onto spit. Using Place broiler pan without rack on shelf handle, pull shelf, broiler pan and spit to catch drippings. frame together all the way out to shelf 5 Place spit on frame so pointed end is stop. When finished push on handle to toward rear of oven, and groove on blunt return shelf to rear of oven. end rests in forked frame at front of oven. 12 When cooking is completed, turn Push shelf to rear of oven and insert spit oven off, remove meat from oven, loosen firmly into outlet. screws and forks, and remove meat from IMPORTANT NOTE: Line inside of spit. broiler pan with heavy duty aluminum 13 Remove spit frame from shelf in foil if pan is used for: (a) marinating food, reverse order to putting it on. Store in (b) foods cooked with barbecue sauce, drawer of range. 18

19 R o tis s e r ie OVEN TEMP SETTING TIME AND TEM PERATURE CHART APPROXIMATE ROTISSING TIME MINUTES PER LB. MEAT THERMOMETER TEMPERATURE GENERAL DIRECTIONS BEEF Rolled rib For roasts over 10 pounds Rare 325 F F cook about i/2 estimated time, Medium 325 F F then check at i/2-hour inter Well done 325 F F vals with meat thermometer for internal doneness. LAMB Leg, boned and rolled 350 F F PORK, fresh Loin 350 F F Spareribs 350 F 11/ 4-11 / 2 hrs. Buy ribs split down center. (total time) Marinate several hours, if Spareribs 400 F 3 4 -I hr. desired, in barbecue sauce. (Plain) (total time) Thread on spit; brush with barbecue sauce every 15 minutes. PORK, cured Ham, Cook-Before-Eating bone in POULTRY Capon* (6-8 lbs.) 325 F F 375 F F Brush with melted butter or margarine, basting or barbecue sauce several times during cooking. Chicken* (2-3 lbs.) 400 F F Same as above. Chickenf (lv z-2 lbs.) 400 F F If desired, thread 4-5 of this size chicken crosswise on spit. Let revolve to within i/2 hour of doneness time, then brush every 10 minutes with barbecue sauce. Cornish Hen* 400 F 1 hour F Brush with butter, or butter (1 lb.) (total time) and lemon juice mixed. Thread hens on spit either lengthwise or crosswise. Duckling* (4-5 lbs.) Turkey* 350 F F Do not brush with fat. (8-12 lbs.) 350 F F Cook without brushing with fat, or brush with butter or margarine as desired. When cooked, switch off heat and rotisserie motor. Close oven door and let turkey stand minutes in oven. Remove from oven and carve. VEAL Shoulder, boned & rolled 350 F F BOLOGNA 350 F F Brush with sauce if desired. CANADIAN BACON 350 F F LUNCHEON MEAT (12-ounce can) 350 F (total time) WIENERS, large 350 F (total time) Brush with sauce if desired. Brush with sauce if desired. Ready-to-Cook weight. It is important to tie legs and wings of poultry close to body to make doneness of bird as uniform as possible. All cooking times given are for unstuffed birds. fon some small poultry, accurate meat thermometer readings are difficult to obtain. In addition to meat thermometer readings, test doneness by moving leg gently back and forth, and by pressing leg muscle to be certain it is soft. When meat thermometer is used, insert into thickest part of thigh, near body. The Electric Meat Thermometer should not be used while rotisserie is operating. The cable will wind around spit and disconnect cable. 19

20 CARE OF YOUR NEW G - E RANGE See Chart on pages 22 and 23 - HOW TO CLEAN YOUR RANGE PORCELAIN FINISH The porcelain finish is acid resistant. It retards the effect of acids found in many foods to a greater extent than ordinary porcelain; however, any acid foods spilled on the range should be wiped up immediately. See chart on page 23 for cleaning suggestions. Porcelain is essentially glass fused on steel at high temperature, and is breakable if misused. See information on page 5 on use of large utensils on surface of range. TILT-LOCK UNITS, REMOVABLE TRIM RINGS Some ranges have surface units equipped with Tilt-Lock hinges and removable trim rings. They can be lifted up and locked in position when cleaning around and under surface units. Tilt-Lock units stay up until returned to their normal position. hole in vent so it rests directly under opening in reflector pan. Vent must be in correct position so moisture and vapors from oven can be vented during cooking. REMOVABLE OVEN DOOR Remove trim ring, when cool, by lifting surface unit by the front of the coil until it snaps and locks into place. Lift off trim ring and remove reflector pan. Before replacing wipe around edge of unit recess with damp cloth or sponge. Replace clean reflector pan, then trim ring, then guide surface unit into place so it fits evenly into trim ring. Unless reflector pan is under trim ring, surface unit cannot be returned to proper horizontal position. Units on some models have non-removable trim rings, but units can be lifted up and out of the way for cleaning. NO-STAIN OVEN VENT To remove, lift rear surface unit, remove reflector pan, and lift out vent. To reposition, place solid part of vent over round opening under cooking top. Then, position To REMOVE door for easy oven cleaning, open to BROIL POSITION; where you feel hinge catch slightly. Place hands under each end of door handle; lift door up and away from hinges. TO REPLACE, place hands under each end of door handle. Resting door against knee, line up door with hinges and slip into place. PROTECTION FOR APPLIANCE OUTLETS A miniature circuit breaker (except model J-750) located near appliance outlet protects the appliance outlet (s) by tripping out on an electrical overload. To reset, push in and let out button. M odel J-750 is equipped with a fuse, located under left rear unit. If fuse blows, replace w ith 15-ampere fuse, making sure fuse is screwed in tightly. Remember the circuit breaker or fuse blows only when outlet is overloaded. The trouble may be with an appliance you have plugged into the outlet. 20

21 21 LEVELING THE RANGE There is a leveling screw located at each front corner of the base of the range. By removing the bottom drawer (s) or panel you can level the range to an uneven floor with the use of a screwdriver. REPLACEMENT OF LAMPS The fluorescent lamp illuminating the work surface is easily removable. Place fingers under each end of lamp; press upward and roll bottom of lamp away from you. It will fall into the palms of your hands. To replace, lift lamp into the socket, gently roll toward front of range until it stops. Then roll lamp upwards and toward front of range until it clicks into place. On model J-750, remove glass panel, first by removing 3 screws from metal strip which holds top of glass in place. Remove strips, lift out glass. Follow directions above for removing lamp. When replacing glass be certain to insert bottom of panel into clips on trim. USE OF ALUMINUM FOIL 1 Aluminum foil may be used to line reflector pans if foil exactly follows contour of the pan and does not extend loosely. BE CERTAIN THAT HOLE IN BOTTOM OF PAN IS LEFT OPEN AND FOIL IS CRIMPED FIRMLY AROUND RIM. If hole in pan is not left open, damage may result to the unit. 2 DO NOT place a sheet of aluminum foil directly under a pie in oven because pie will not bake or brown properly. 3 DO NOT place a sheet of aluminum foil over shelf because it may result in damage to the porcelain finish. 4 If desired, a sheet of 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 affect slightly the browning of some foods. Change foil when it becomes soiled. 5 If desired, broiler pan may be lined with foil, and broiler rack may be covered with foil for broiling. But, be CERTAIN to mold foil thoroughly to broiler rack, and slit the foil to conform with slits in rack. Broiler rack is designed to minimize smoking and spattering during broiling. Preventing fat from draining to the broiler pan prevents rack from serving its purpose.

22 HOW TO Clean YOUR RANGE PART MATERIALS TO USE GENERAL DIRECTIONS Oven Door, Inside Soap and Water Soap Impregnated Steel Wool Pads Remove see page 20. Do not place under running water or immerse. Moisten, rub lightly to remove stubborn spots. Glass, Control Panel and Oven Door Soap and Water Remove all knobs on control panel if desired. Wash with minimum of soapy water. Do not allow water to run down inside surface of glass. Rinse and polish with dry cloth. Shelves Soap and Water Soap Impregnated Steel Wool Pads Glamorene Oven Cleaner1' Remove for cleaning. Any and all mentioned materials can be used. For heavy soil, use oven cleaner according to manufacturer s directions. (Glamorene Oven Cleaner obtainable at your G-E dealer store.) Broiler Reflector* Soap and Water Soap Impregnated Steel Wool Pads Mild Cleanser Do not use ammonia, oven cleaner or other alkaline materials to clean or reflector will darken. (Broiler reflector may darken slightly with normal use.) Bake Unit Unit does not require cleaning. Unit hinged at back; lift up when cleaning oven floor. Unit stays up until returned to normal position. When lifting the unit to stay in place for cleaning, a loud snap is normal. Oven Liner Soap and Water Cool before cleaning. Frequent wiping with mild soap and water (particularly after cooking meal) will prolong the need for major cleaning. Rinse thoroughly. Soap left on liner causes additional stains when oven is reheated. Household Ammonia Glamorene Oven Cleaner (See your G-E Dealer) Soap Impregnated Steel Wool Pads For stubborn or burned on spots: Wipe ammonia on stubborn spots to soften. Ammonia may be left in dish on floor of oven for several hours or overnight (door closed) to soften soil. Then wash with soap and water. See note above. For heavy soil: Follow manufacturer s instructions using thin layer of cleaner. Repeat if necessary to remove all soil. Moisten, rub lightly on stubborn spots. Rinse well. Meat Thermometer Soap and Water Soap Impregnated Steel Wool Pads Cool before cleaning. DO NOT IMMERSE IN WATER. Scour stubborn spots with Soap impregnated steel wool pads. Dry DO NOT STORE IN OVEN. * Unless specified by the Cleanser manufacturer, do not use oven cleaner or other caustic materials to clean. 22

23 PART MATERIALS TO USE GENERAL DIRECTIONS Rotisserie Spit, forks, screws, frame Soap and Water Stiff Bristled Brush Plastic Scouring Pad Soak in hot sudsy water, then wash, scouring if necessary. Brush and scouring pad may be helpful in cleaning forks, screws. Wipe out oven with hot water and a little soap. Rinse thoroughly, dry. Broiler Pan and Rack Soap and Water Soap Impregnated Steel Wool Pads Plastic Scouring Pad (Do not let soiled pan and rack stand in oven to cool). Drain fat, cool slightly. Sprinkle detergent on pan and rack; fill pan with warm water. Spread cloth or paper towel over rack, let stand a few minutes. Wash, scouring if necessary. Rinse and dry. Surface Unit Coils Spills and boilovers quickly burn away. At end of meal, switch soiled units to HI, let soil burn off (about 1 minute), switch unit OFF. Reflector Pans* Remove frequently and wash with dishes. Excessive spillovers pass through pans and collect in area below. Wipe up with sponge or cloth. Spillovers allowed to cook onto pans may be hard to remove and may require scrubbing with steel-wool scouring pads. See chart page 5 for heats to prevent spillovers. Trim Rings Soap and Water Stiff Bristled Brush Soap Impregnated Steel Wool Pads Mild Cleanser Remove on models so equipped. Use any or all cleaning materials. Rub lightly with Soap impregnated steel wool pads or mild cleanser to prevent scratching top surface. Oven Vent Soap and Water Remove oven vent found under rear surface unit (locations vary on different models). Wash in hot soapy water, dry and replace. Pushbuttons Soap and Water Use minimum of water and wipe dry. After cleaning, if surface units are not in use, push OFF button for each unit to be certain units are off. Outside Finish Porcelain Paper Towel or Dry Cloth Soap and Water Acids If range is hot, use dry paper towel or cloth to wipe up right away. When surface is cool, wash, and rinse. Avoid cleaning powders or harsh abrasives which may cause scratching of surface. See note on porcelain finish page 20. Other, such as fat spatterings, etc., wash with soap and water when cooled. Polish with dry cloth. Metal Soap and Water Wash, rinse, then polish with dry cloth. DO NOT USE steel wool, abrasives, ammonia, acids or commercial oven cleaners which may damage finish. Automatic Grill* Storage Drawers Soap and Water Soap Impregnated Steel Wool Scouring Pads Soap and Water Pour off grease. When grill is cool run water over cooking surface, sprinkle lightly with dishpan detergent or soap. Let stand a few minutes then wash. Scour with soap impregnated steel wool pads to remove stubborn stains. Remove drawer for cleaning by pulling drawer all the way open, tilt up the front and lift out. Wipe out with damp cloth, or sponge and replace. Never use harsh abrasives or steel wool. *See previous page 23

24 Table of Contents OVEN COOKING Automatic Oven Timer Baking Broiler Meter Broiling... 15,17 Electric Meat Thermometer How to Use Your Oven Minute T im er Roasting M eats Rotisserie Shelf Positions Timed Appliance Outlet SURFACE COOKING Automatic Grill Cooking Sensi-Temp U n it Surface Cooking Surface Cooking Utensil Materials... 5 CARE SECTION Automatic Grill Broiler Pan and Rack...15,23 Care of Your G-E Range How to Clean Your G-E Range Leveling The Range No-Stain Oven Vent Porcelain F in ish Protection for Appliance Outlets Reflector Pans Removable Oven Door Removable Trim Rings Replacement of Lamps Storage D raw ers Surface Units Surface Units, Tilt Lock Feature Use of Aluminum Foil GENERAL Before You Call Your Serviceman... 3 Model Number Location... 2 Warranty Inform ation... 2 When You Call Your G-E Serviceman... 3 G E N E R A L ^ ) e l e c t r ic W B 6 0 X 2 3 (4 6 3 A P 0 7 ) P rin te d in U.S.A.

25 USE OF ALUMINUM FOIL UNDER SURFACE UNITS - Aluminum foil may be used to line the reflector pans if the foil exactly follows the contour of the pan and does not extend loosely over the edges. BE CERTAIN - THAT HOLE IN BOTTOM OF PAN IS LEFT OPEN AND FOIL IS PRESSED AND CRIMPED FIRMLY AROUND RIM. IN OVEN-Do not use aluminum foil in your oven to cover the oven racks or the oven heating units. Aluminum foil is a good reflector and can trap the oven heat, causing excessive temperatures which w ill result in improper oven performance and may cause damage to the oven. For the proper use of aluminum foil, refer to the Users Manual. D W G. N O A P 1

26 NOTICE TO CUSTOM ER THE LABOR REQUIRED FOR REPLACING THE OVEN LAMP IN ALL OVENS AND THE INDICATOR LAMP ON THE JP76 (CONTROLS IN THE COOKTOP) BUILT-IN SURFACE UNIT ONLY, IS EXCLUDED FROM THIS APPLIANCE WARRANTY. IF EITHER OF THE LAMPS REQUIRES REPLACEMENT DURING THE FIRST YEAR, CALL YOUR NEAREST GENERAL ELECTRIC SERVICE AGENCY, WHO WILL BE HAPPY TO MAIL YOU A NEW LAMP FREE OF CHARGE. FREE STANDING AND BUILT-IN RANGES OVEN LAMP REPLACEMENT THE OVEN LAMP IN THESE RANGES CAN BE EASILY REMOVED BY UNSCREWING THE DEFECTIVE LAMP AND REPLACING IT WITH A NEW ONE. AMERICANA RANGES (OVEN WITH GLASS COVER OVER LAMP) THE OVEN LAMP IN THESE RANGES CAN BE REPLACED BY REMOVING THE SCREW WHICH SECURES THE GLASS LAMP COVER TO THE OVEN LINER. CAUTION: WHILE LOOSENING THE SCREW, HOLD THE GLASS COVER SO THAT IT DOES NOT DROP. WHEN THE COVER HAS BEEN REMOVED, UNSCREW THE DEFECTIVE LAMP AND REPLACE IT WITH A NEW ONE. MAKE SURE THE THERMOSTAT TUBE IS RE TURNED TO ITS ORIGINAL POSITION. INDICATOR LAMP REPLACEMENT (JP76 BUILT-IN COOKTOP ONLY) TO REPLACE THE INDICATOR LAMP ON THE ABOVE MODEL, PRY UP AT THE BOTTOM REAR OF THE METAL SWITCH COVER (SEE FIG. 1), AND REMOVE THE SWITCH COVER. REMOVE THE LAMP HOLDER ASSEMBLY BY TAKING HOLD OF THE LAMP AND CLIPS ASSEMBLY AND PULLING STRAIGHT OUT TO THE LEFT. REPLACE WITH A C7 LAMP. FIG. 1 REPLACE THE LAMP HOLDER ASSEMBLY, AND REPLACE THE SWITCH TRIM. RANGE DEPARTMENT GENERAL ELECTRIC COMPANY APPLIANCE PARK - LOUISVILLE, KY. DWG. NO. 298B578 P1

27 PLACE STAMP HERE GENERAL ELECTRIC COMPANY MAJOR APPLIANCE DIVISION APPLIANCE PARK LOUISVILLE 1, KENTUCKY PURCHASE RECORD SECTION