GE JAS02V, 164D3333P184 User Manual
Owner’s Manual
Rear
Oven
oven
surface
Rear
Front
GE Quality Product
Ranges
20″and 24″Electric
Part No. 164D3333P184 184-6C097 Pub. No. 49-8954-1 02-01 JR
Inside you will find many helpful hints on how to use and maintain
your range properly. Just a little preventive care on your part can save
you a great deal of time and money over the life of your range.
READ THIS MANUAL
A Service Partnership.
FOR YOUR RECORDS
Write the model and serial numbers here:
#
#
You can find them on a label under the cooktop on the right
side wall.
Staple sales slip or cancelled check here.
Proof of the original purchase date is needed to obtain service
under the warranty.
IMPORTANT!
Fill out and return the Consumer Product Registration Card
that is packed with this product.
You’ll find many answers to common problems in the
Before You Call
For Service
section. If you review our chart of
Troubleshooting Tips
first, you may not need to call for service at all.
If you do need service, you can relax knowing help is only a phone
call away. A list of toll-free customer service numbers is included in
the back section of this manual.
IF YOU NEED SERVICE
Congratulations!
You Are Now Part of Our Family.
Welcome to the family. We’re proud of our quality products and we are committed
to providing dependable service. You’ll see it in this easy-to-use Owner’s Manual and
you’ll hear it in the friendly voices of our customer service department.
Best of all, you’ll experience these values each time you use your range. That’s
important, because your new range will be part of your family for many years.
And we hope you will be part of ours for a long time to come.
We thank you for buying our product. We appreciate your purchase, and hope you
will continue to rely on us whenever you need quality appliances for your home.
2
Safety Information
Anti-Tip Device . . . . . . . . . . . . 3
Safety Precautions . . . . . . . 3, 4
Oven . . . . . . . . . . . . . . . . . . . . 4
Surface Cooking Units . . . . . . 5
Operating Instructions
Using the Surface Units . . . . . 6
Using the Oven . . . . . . . . . 7–10
Care and Cleaning
Surface Units & Drip Pans . . .11
Lift-Off Oven Door . . . . . . . . .12
Broiler Pan & Grid . . . . . . . . .12
Porcelain Oven Interior . . . . . .13
Installation Instructions
Tools You Will Need . . . . . . .14
Electrical Connection . . . .15, 16
Dimensions & Clearances . . 17
Installing the Backguard . . . .18
Leveling the Range . . . . . . . .19
Troubleshooting Tips
Before You Call
For Service . . . . . . . . . . . . . . 20
Customer Service
Warranty . . . . . . . . . . . . . . . . 23
Service Telephone
Numbers . . . . . . . . . Back Cover
Customer Service Troubleshooting Tips Installation Instructions Care and Cleaning Operating Instructions Safety Instructions
Safety Instructions Operating Instructions Care and Cleaning Installation Instructions Troubleshooting Tips Customer Service
IMPORTANT SAFETY INFORMATION.
READ ALL INSTRUCTIONS BEFORE USING.
WARNING!
For your safety, the information in this manual must be followed to minimize the risk of fire or
explosion, electric shock, or to prevent property damage, personal injury, or loss of life.
All ranges can tip and injury could result.
To prevent accidental tipping of the range, attach it to the 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.
WARNING
ANTI-TIP DEVICE
When using electrical appliances, basic safety precautions should be followed, including the following:
■Use this appliance only for its intended use
as described in this manual.
■Be sure your appliance is properly installed
and grounded by a qualified technician in
accordance with the provided installation
instructions.
■Don’t attempt to repair or replace any
part of your range unless it is specifically
recommended in this manual. All other
servicing should be referred to a qualified
technician.
■Before performing any service,
DISCONNECT THE RANGE POWER
SUPPLY AT THE HOUSEHOLD
DISTRIBUTION PANEL BY REMOVING
THE FUSE OR SWITCHING OFF THE
CIRCUIT BREAKER.
■Do not 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.
■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.
■
CAUTION:
ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED
IN CABINETS ABOVE A RANGE OR
ON THE BACKSPLASH OF A RANGE—
CHILDREN CLIMBING ON THE
RANGE TO REACH ITEMS COULD
BE SERIOUSLY INJURED.
■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.
■Use only dry 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.
■For your safety, 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.
SAFETY PRECAUTIONS
3
Customer Service Troubleshooting Tips Installation Instructions Care and Cleaning Operating Instructions Safety Instructions
4
IMPORTANT SAFETY INFORMATION.
READ ALL INSTRUCTIONS BEFORE USING.
■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.
■Do not use water on grease fires. Never pick
up 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.
■Do not touch heating elements or interior
surface of oven. These surfaces may be hot
enough to burn 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.
WARNING!
SAFETY PRECAUTIONS
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.
COOK MEAT AND POULTRY THOROUGHLY…
Stand away from range when opening oven door. Hot air or steam which escapes can cause burns
to hands, face and/or eyes.
■Don’t heat unopened food containers in
the oven. Pressure could build up and the
container could burst, causing an injury.
■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 pot holder contact
heating units in the oven.
■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.
■When using cooking or roasting bags in
oven, follow the manufacturer’s directions.
■Do not use your oven to dry newspapers.
If overheated, they can catch fire.
OVEN
Safety Instructions Operating Instructions Care and Cleaning Installation Instructions Troubleshooting Tips Customer Service
5
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.
SURFACE COOKING UNITS
■Never leave surface units unattended at
high heat settings. Boilover causes smoking
and greasy spillovers that may catch on fire.
■Be sure drip pans 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 guide. Misuse could
result in a shock, fire hazard or damage
to the range.
■Only certain types of glass, glass/ceramic,
earthenware or other glazed containers are
suitable for range-top service; others may
break because of the sudden change in
temperature.
■To 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.
■Always turn surface unit to
OFF
before
removing cookware.
■Keep an eye on foods being fried at
HI
or
MEDIUM HIGH
heats.
■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.
■Don’t immerse or soak removable surface
units. Don’t put them in a dishwasher.
■When flaming foods under the hood,
turn the fan on.
■Foods for frying should be as dry as
possible. Frost on frozen foods or moisture
on fresh foods can cause hot fat to bubble
up and over sides of pan.
■Use little fat for effective shallow or deep-
fat frying. Filling the pan too full of fat can
cause spillovers when food is added.
■If a combination of oils or fats will be used
in frying, stir together before heating, or as
fats melt slowly.
■Always heat fat slowly, and watch as it heats.
■Use deep fat thermometer whenever
possible to prevent overheating fat beyond
the smoking point.
Read and follow this Safety Information carefully.
SAVE THESE INSTRUCTIONS
Customer Service Troubleshooting Tips Installation Instructions Care and Cleaning Operating Instructions Safety Instructions
6
Using the surface units.
Throughout this manual, features and appearance may vary from your model.
Surface Cooking Controls
Your surface units and controls are designed
to give you a variety of heat settings for surface
unit cooking.
At both
OFF
and HIpositions, there is a
slight niche so control
clicks
at those
positions; HImarks the highest setting;
LO,
the lowest setting.
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
Push the control knob in.
Turn either clockwise or
counterclockwise to desired
heat setting.
Control must be pushed in to set only
from the
OFF
position.
When control is in any position other than
OFF,
you can turn it 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.
Heat Setting Guide
HI—
Quick start for cooking; bring water
to boil.
MEDIUM HIGH—
Fast fry, pan broil;
maintain fast boil on large amount
of food.
MED—
Saute and brown; maintain slow
boil on large amount of food.
MEDIUM LOW—
Steam rice, cereal;
maintain serving temperature of
most foods.
LO—
Cook after starting at HI; cook with
little water in covered pan.
NOTE:
At HIor
MEDIUM HIGH,
never leave
food unattended. Boilovers cause
smoking; greasy spillovers may
catch fire.
At
MEDIUM LOW
or
LO,
melt
chocolate, butter on small unit.
Cooking Tips
■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 low or
medium heat settings. Steel pans may
cook unevenly if not combined with
other metals.
■Do not overfill cookware with fat
that may spill over when adding food.
Frosty foods bubble vigorously. Watch
foods frying at high temperatures.
Keep range and hood clean from
accumulated grease.
■To conserve the most cooking energy,
pans should be flat on the bottom,
have straight sides and tight fitting
lids. Match the size of the saucepan
to the size of the surface unit. A pan
that extends more than an inch
beyond the edge of the drip pan
traps heat, which causes “crazing”
(fine hairline cracks) on porcelain,
and discoloration ranging from blue
to dark gray on chrome drip pans.
Medium high Medium low
7
Using the oven.
The OVEN TEMP knob is located on the control panel on the front of the range.
Safety Instructions Operating Instructions Care and Cleaning Installation Instructions Troubleshooting Tips Customer Service
Oven Temperature Control
To use the oven, simply turn the knob to
the desired cooking temperatures, which
are marked in 25°F. increments on the
dial.
OVEN TEMP
maintains the
temperature you set, from
WM
(170°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 bump on the shelf
support. 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 of
shelf) facing up and toward back of oven.
Tilt up front and push shelf toward back
of oven until it goes past the bump on the
shelf support. Then lower front of shelf
and push it all the way back.
Oven 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.
The type of margarine will affect baking performance!
Most recipes for baking have been developed
using high fat products such as butter or
margarine (80% fat). If you decrease the fat, the
recipe may not give the same results as with a
higher fat product.
Recipe failure can result if cakes, pies,
pastries, cookies or candies are made with
low fat spreads. The lower the fat content
of a spread product, the more noticeable
these differences become.
Federal standards require products
labeled “margarine” to contain at least
80% fat by weight. Low fat spreads, on
the other hand, contain less fat and more
water. The high moisture content of these
spreads affects the texture and flavor of
baked goods. For best results with your
old favorite recipes, use margarine,
butter or stick spreads containing at
least 70% vegetable oil.
Bump
The oven has 4 shelf positions.
Customer Service Troubleshooting Tips Installation Instructions Care and Cleaning Operating Instructions Safety Instructions
8
Using the oven for baking or roasting.
To avoid possible burns, place the shelves in the desired position before you turn the oven on.
How to Set Your Oven for Baking or Roasting
Position the shelf or shelves in the
oven. If cooking on two shelves at the
same time, stagger the pans for best
heat circulation.
Close oven door. Turn
OVEN TEMP
knob clockwise to desired temperature.
Preheat oven for at least 10 minutes
if preheating is necessary.
Place food in oven on center of shelf.
Allow at least 2 inches between edge
of bakeware and oven wall or
adjacent cookware.
Check food for doneness at
minimum time on recipe. Cook
longer if necessary. Turn
OVEN TEMP
knob to
OFF
and remove food.
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 & D)
from bottom of oven.
■Bake angel food cakes on first shelf
position
(A)
from bottom of oven.
■Roasting is usually done on the bottom
shelf position
(A).
Preheating
■Preheating the oven takes about 10
minutes.
■Preheat the oven only when necessary,
usually for baking.
■Most roasts 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.
Baking and Roasting Tips
■Follow a tested recipe and measure the
ingredients carefully. If you are using a
package mix, follow label directions.
■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.
■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.
■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).
■Thaw most frozen poultry before
roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without
thawing. Follow directions given on
package label.
VERY IMPORTANT NOTE:
When baking or roasting, NEVER
turn the OVEN TEMP knob to
BROIL and back to the desired
temperature. Turning the OVEN
TEMP knob to BROIL sets the
thermostat in a BROIL mode. See
the Broiling section in this guide.
To reset the thermostat to Bake,
turn the OVEN TEMP knob to OFF
then back to the desired
Bake/Roast temperature.
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