GE 49-4540 User Manual
—
FeaturesofYourIFtmge-page 4
Energy saving
Use and Care ofYour
Ceramic
Oven Cooking—pages 8=s11
How
Save Time and IMcmy—
Before YouCall W Service
(he ‘TheProblem Solver—page15
toOperate Your
Self-Cleaning Oven—pages WU13
l-ips-~~~~~~~~~~~~~v~~
cihoktop-pagp 6, 7’,1’7
-:,- L
useand care
of
Thisuseandcare
to get the best performance from your range.
Take the time to read this book and learn how to
enjoy your new Range. It contains detailed operating instructions and recommended maintenance,
as well as handy tips to help you gain maximum
benefits from your Range. Once you have read the
book, keep it handy to answer any questions you
may have.
If you haveany additional questions concerning the
operation of your Range, write—including your
phone number—to:
Consumer Affairs
General Electric Company
Appliance Park
Louisville, Kentucky 40225
IF YOU RECEIVED A DAMAGED RANGE, immediately contact the dealer (or builder) from whom
you purchased it. They have been informed of the
proper procedure to take care of such matters and
can handle it for you.
Your
Your range has a nameplate on which is stamped the
model and serial numbers. (See page 4). Model and
serial numbers are also on the Purchase Record Card
which came with your range, Record the numbers in
the spaces provided below.
Pleaserefer to both model and serial numbers in any
future correspondence or product service calls concerning your range.
Model Number
SerialNumber
DatePurchased
KEEP PWW’’IASE F!ECE!PT Vim-4 THIS BOOK -m
ESTAF3LH-ITHE WVARFHWWPERIOD.
saveTimetmdIMoney—
Y(3U
Check “The Problem Solver”. (See page 15.) It lists
many minor causes of operating problems that you
can correct yourself and may saveyou an unnecessary service call.
cdl m’
Tips
Top-of-the”Range Ccmking
1. Use cooking utensils of medium weight aluminum, tight-fitting covers, and flat bottoms which
completely cover the heated portion of the surface
unit.
2. Cook fresh vegetables with a minimum amount
of water in
3. ‘*’Keep an eye”
quickly to cooking temperatures at HIGH heat.
When food reaches cooking temperature, reduce
heat immediately to lowest setting that will keep it
cooking.
4. Use residual heat with surface cooking whenever possible, For example, when cooking eggs in
the shell, bring water to boil, then turn to OFF position to complete the cooking.
5. Use correct heat for cooking task . ~. high heats
to start cooking (if time allows, do not use HIGH
heat to start), 7—quick brownings,
2—finish cooking most quantities, simmer—double
boiler heat, finish cooking, and special for small
quantities.
6. When boiling water for tea or coffee, heat only
the amount needed. It is not economical to boil a
container full of water for only one or two cups.
2 covered pan,
on foods when bringing them
4—SIOW frying,
ovencooking
1. 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 the light goes out.
2. Always turn oven OFF before removing food.
3. During baking, avoid frequent door openings.
Keep door open as short a time as possible when it
is opened.
4. Be sure to wipe up excess spillage before self-
cleaning operation.
5. Cook colmplete 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.
6. Use residual heat in 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.
@1982General Electric Co., U.S.A. Al! rights reserved.
Before Using Your Range . . . . . .... . . . ...... Inside Front Cover
——.—.-
Energy Saving Tips .... . . . . . ..... . . . ..... . Inside Front ~OVEW
Safety Tips . . . . .. . ... . . . . . . . .... . . . ...... . . . . . .. .........2-3
Features ofYour Range ....... . . . . .. . . . . . ..... . . . . . ..... . . . 4
Automatic Timer and Clocks . ..... . . . ...... . . . . . ..... . . . . .. ~
i-low To LJseYour Range Top....
...*****
● .****.*. ● O*.*.*** *
6
Care otYour Range Top ...... . . . . ... . . . . ...... . . . . ....... . 7’
Using Your Oven .. .. .. .. .. .O... O.O...... .. .. ... ... ... .O... ~
l-iow To Bake and Time Bake. . . . . . .... . . . . .. ... . . . . ........ 9
How To Roast.... . ..... . . . . . . . ..... . . . . .... ....... . . . . ... lo
How To13roil. .
● .0..,. .,,....0 ● .0..0.0 ..0.0.”. ● ******O ● *.*
11
How To Self-Clean Your Range . . . . .... . . . . . . ...... . . . . . 12-13
How To Care ForYour Range . . ..... . . . . ...... . . . . . . .... . . 14
The Problem Solver . . . . ... ... . . . . ...... . . . . ...*....*.***. 15
Cleaning Your Range Chart ... . . . . ...... . . . . . .. ... . . . . . 16-17
Range Top Cooking Chart . .
● *.**.** .**.*.*.* .*...*.** ●
18-19
Baking Chart .... . . . . . . . . . . ...... .. ... ... s....... . . ...... 2~
Roasting Chart . . . . . . . . . ....... . . . . . .... . . . . . . . ...... . . . . . 21
Broiling Chart ...
..*..*.
IfYou Need Service . . . .
● *.***** ● ******. ,6...... .****.** ●
● ...*.* ● *.***** ..*.***. .......0
22
24-25
Warranty . . . .......... . . . . . . . . . .... .. .. ... ... ... .Back Cover
E&W-=
B
~-
——-
—.
1
@ Have the installer show you the location
—
of the range circuit breaker or fuse, and
mark it for easy reference.
@Have
it installed and properly grounded
by a qualified installer.
!lMn’t leave children alone or mathmdd where a range is hot or in operation. They coukilbe serkmsly burned.
Don’t allow anyone to climb, stand or
hang cmthe door, drawer or range top.
They could damage the range and even
tip it over causing severe personal
injury.
CAUT’1ON:Do N(YT STORE’ITEMS OF
iNTEREs’TTo CHILDREN IN CABINETS
ABOVE A RANGE OR ON THE BACK”
SPLASH OF A RANGE–CHILDREN
CLJNIBING ON THE RANGE TO REACH
ITEMS C(2LJILD BE SEFI [C)USLY
1F4?JLJRED.
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 cooking areas, areas nearby surface areas 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 openings, and crevices around the
oven door,
FMmernlmr: The inside surface of the
oven may be hot when the door is
opened.
Wear proper clothing, Loose fitting or
hanging garments should never be worn
while using the appliance.
Never use your appliance for warming
or heating the room.
Do not use vvater on grease fires. Never
pick up a pan. !%nother
pan cm surface area by covering pan
with weil Hd, cxmkie
sheet cwflat tray. grease outside a pan be put out by covering with
baking soda or, if available, a mL4Mpurpose dry chemical or foam.
@l
Do not use your oven to dry news-papers. if overheated, they can catch
fire.
@$
Do not store flammable materials in an
oven or near the Cooktopm
6$
Do not leg cooking grease or other
flammable materials accumulate in the
range or near it,
Never leave surface cooking areas at
high heat settings. Boilover causes
smoking and greasy spillovers that may
catch on fire. Boil dry situations can
cause damage to utensil or glass surface area.
Only certain types of glass, glass/
ceramic, ceramic, earthenware, or other
glazed containers are suitable for rangetop service; others” may break because
of the sudden change in temperature.
(See Section on
“How to LJse Your
Range-Top” for suggestions.)
Use only dry potholders—moist or
damp potholders on hot surfaces may
result in burns from steam. Do not let
potholders touch heated areas. Do not
use a towel or other bulky cloth.
To mirnirnbwburns, ignition of flam-
mable materials, and spillage, the handle
of a container should be positioned so
that it is turned toward the center of the
range without extending over nearby
surface units.
Always turn surface unit to OFF before
removing utensil.
Keep an eye on foods being fried al
HIGH or MEDIUM HIGH heats.
Foods for fryhlg 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,
LJse little fat for effective shallow or
deep-fat frying, Filling the pan too full of
fat can cause spillovers when food is
added.
2
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 over-heating fat
beyond the smoking point.
Use Proper Pan Size—This appliance is
equipped with one or more surface
cooking areas of different size. Select
utensils having flat bottoms large enough
to cover the cooking area. The use of
undersized utensils will expose a portion of the surface cooking area to
direct contact and may result in ignition
of clothing. Proper relationship of
utensil to cooking area will also improve
efficiency.
When flaming foods under the hood,
turn the fan off. The fan, if operating,
may spread the flame.
Be sure vent duct k unobstructed.
Do not cook cm broken cooktop. If
cooktop should break, cleaning solutions and spiliovers may penetrate the
broken cooktop and create a shock
hazard. Contact a qualified technician
immediate y.
Clean cmktcm with caution. If a wet
sponge or cloth is used to wipe spills on
a hot cooking area, be careful to avoid
steam burn. Some cleansers can produce noxious fumes if applied to a hot
surface.
Don’t
heat if(xxl CCmtakfwsin
the oven. Pressure could build up and
the could burst causing an
injury.
When using cooking or roasting bags in
oven, follow the manufacturer’s directions.
When cooking pork in oven, follow our
directions exactly and always cook the
meat to at ieast 170°. This assures that, in
the remote possibility that trichina may
be present in the meat, it will be killed and
meat will be safe to eat.
Don’t use aluminum foil anywhere on
the range except as described in this
book. Misuse could result in a shock,
fire hazard, or damage to the range.
Clean only parts listed in this Use &
Care Book.
Do not clean door gasket. The door
gasket is essential for a good seal. Care
should be taken not to rub, damage, or
move the gasket.
Before self-cleaning the oven, remove
broiler pan and other containers.
Do not use oven cleaners. No commercial oven cleaner or oven liner protective coating of any kind should be used
in or around any part of the oven.
Stand away frcm the range when
opening cwendoor. “he hot air or steam
which escapes can cause burns to the
hands, face and/or eyes.
Keep oven free from grease build up.
Place oven rack in desired position
while oven is cool. If racks must be
handled when hot, do not let potholder
contact heating units in the oven.
Pul!inq out shelf to the shelf stop is a
convefiience in lifting heavy food;. N is
also a precaution against burns from
touching hot surfaces of the door or
oven wails.
Read “The Problem Solver” on page 15
of this book.
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 referred to a
qualified technician.
Disconnect range at circuit breaker or
main fuse before-performing any service.
3
SURFACE UNIT CONTROLS. Push in to set.
1.
INDICATOR LIGHT FOR SURFACE COOKING
2.
AREAS.
OVEN SET (CLEAN) KNOB. Turn to desired
3.
oven cooking function or to CLEAN position
when self-cleaning oven,
OVEN TEtUfP(CLEAN) KNOB. Turn to set oven
4.
temperature, BROIL when broiling or to
CLEAN when self-cleaning oven.
OVEN CYCLING LIGHT. Light glows until
5.
oven reaches selected temperature then goes
on and off during cooking with the oven units
as temperature is maintained.
AUTOMATIC OVEN T!MEFl CLOCK AND
&
MINUTE TIMER. Use to set all oven timed
cooking functions and self-cleaning. (See page
5 for detailed information on setting.)
LATCH RELEASE. Push and hold in while
7.
moving latch to CLEAN or COOK positions.
LOCKED LIGHT, Glows during self-cleaning
8.
when oven has reached cleaning temperature.
Oven cannot be opened when this light is on.
OVEN CLEANING LIGHT. GIOYVSduring self-
9.
cleaning when all controls are set.
Your
GLASS-CERAMIC COOKING TOP. Cooking
10.
areas are indicated by sunburst designs,
11.
OVEN VENT !2.UCT.
IDOOR LATCH, Remains in COOK position
12.
except when self-cleaning. See pages 12 and
13for more information.
OVEN LINER. Gray porcelain interior retains
f13.
heat and energy when cooking.
BROIL UNIT. When broiling, it radiates heat to
14.
food surface. Also energized at low wattage
during baking to give balanced heating.
OVEN SHELVES. May be easily removed and
15.
repositioned on shelf positions recommended
on Cooking Charts at the end of this book. May
be left in oven during self-cleaning function.
OVEN SHELF SUPPORTS. Indicate different
16.
cooking positions by letters A, B, C and D. See
cooking charts for recommended positicns.
INTERIOR OVEN LIGHT. Automatically turns
17.
on when oven door is opened,
MODEL AND SERIAL NUMBER PLATE.Located
18.
on right side of oven frame just below cooking
surface.
BROILER PAN AND RACK. Pan is used to
19.
catch drippings, slotted rack supports food
and shields drippings or juices during broiling
or roasting to lessen spatters. DO NOT CLEAN
IN SELF-CLEAN OVEN.
OVEN FRAME.
20.
WOVEN DOOR GASKET. Seals between oven
21.
door and oven.
OVEN DOOR.
22.
STORAGE DRAWER. Use to store utensils or
23.
broiler pan and rack.
OVEN LIGHT SWKTCH, Use to turn interior
24.
oven light on during cooking when door is
closed.
BAKE IUNIT. During baking, it heats the air in
25.
oven. May be gently lifted for cleaning,
SURFACE LIGHT BUTTON. Push and hold
26,
until surface dooking light comes on,
4
MINUTE -IVNIER TIME BAKE AND
-.
AND C“(XK
\
SET-
SELF-CLEAN)ET
To setckd’(
TO SET THE CLOCK, push in the center knob of
the Minute Timer and turn Knob in either direction.
(After setting the clock, let the knob out, and turn
the Minute Timer pointer to OFF.)
and
Time Uses
Using Automatic Timer, you can TIME BAKE with
the oven starting immediately and turning off at the
Stop Time set or set both Start and Stop dials to
automatically start and stop oven at a later time of
day. It takes the worry out of not being home to
start or stop the oven and is also convenient for
parties when you must be gone before them.
Setting the dials for TiME BAKE is explained in
detail on page 9.
To set
The Minute Timer is the large dial to the left of the
digitai clock. Use it to time ail your precise cooking
operations. This dial also sets or changes the digital
clock.
TO SET THE MINUTE TIMER, turn the center knob
clockwise, without pushing in, until pointer reaches
number of minutes you wish to time (up to 60).
Q. Must the Clock be set on correct time of day when I wish to use
the Automatic Timer for baking or
cleaning?
Q. How can I use my Minute Timer
to make my surface cooking easier?
A, Your Minute Timer will help
time total cooking which includes
time to boil food and change temperatures, Do not judge cooking
time by visible steam only. Food
will cook in covered containers
even though you can’t see any
steam.
A. Yes, if you wish to set the Start
or Stop Dials to tllrn on and off at
set times during timed functions.
Q. Can I use the Minute Timer
during oven cooking?
A. The Minute Timer can be used
during any cooking function, The
Automatic Timers (Start and Stop
Dials) are used with TIME BAKE
and SELF-CLEAN functions.
SM-ckan Lk?s
‘T’irner
The self-cleaning function on your range uses the
Automatic Timer to set the length of time needed to ‘clean whether you wish to clean immediately or
delay the cleaning. By setting the Start and/or Stop
Dials you may choose to begin immediately or clean
during the evening when energy rates are lower.
Full explanations of setting the Start and Stop Dials
for self-cleaning are described on pages 12 and 13.
Q. Can I change the clock while
I’m cooking in the oven?
A. Yes, but if you are using a timed -–—cooking function, it is best to vvait
until finished cooking.
5
Your
seeimmgeTopcookingchartonpages18&79.
Your range top is designed to give you the flexibility
of boiling, steaming, sauteing, browning, frying,
canning, or pressure cooking, The heat is transferred from a heating element below the surface,
through the ceramic top, to the bottom of the
to set
You must push the knob in only
when it is set at OFF; this is to prevent you from turning the knob on
accidentally. When the knob is in
any other position, you can turn it
without pushing it in. You will feel it
pop out when you turn it to OFF.
m
Step 1: Push in control knob.
The lowest setting is between OFF
and WARM. At the HI setting, you
will feel the knob lightly click into
place.
In a quiet kitchen, you may hear
slight “popping” sounds during
cooking, indicating heat settings
are being maintained.
Step 2: Turn the knob in either direction to the heat setting you
want.
cooking utensil. This, in turn, heats the food. As it
heats, the cooking surface turns yellow. When the
control is turned to OFF, the cooking area cools
and returns to its original white color.
@Pots and pans should be flat on
the bottom and match the size of
the sunburst pattern. Large containers should be on large areas
and small ones on small areas.
@It is important pans fit the areas
you are using, A pan smaller than
the heated area wastes power. A
frying pan or skiliet much larger
than the heated area may not heat
evenly.
o Center pots and pans on a cook-
ing area which closely matches
the bottom of the utensil in size.
0 Containers of various materials
may require different heat settings
and/or cooking time. Check the
manufacturer’s instruction before
using.
@ Special cooking equipment with-
out flat bottoms, such as the
oriental wok, are not recommended
and could shorten the life of the
range top since high temperatures
are required in this type of cooking.
HI
MED Hi Fast fry, pan broil; maihtain fast boil on large
MED
Low
WM
Quick start for cooking; bring water to boil,
amount of food,
Saute and brown; maintain slow boil on large
amount of food.
Cook after starting at HIGH; cook with little water in
covered pan.
Steam rice, cereal; maintain serving temperature of
most foods.
NOTE:
HIGH, RIED!-41,never leave food unattended. Boilovers
1.At
cause smoking; greasy spillovers may catch fire.
2. At WARM, LOW, melt chocolate, butter on small unit.
@Keep range and ventilating hood
free from grease accumulation.
@When cooking is almost completed, use the retained heat to
finish cooking. Turn
and leave the cooking utensil
OFF
in p~ace. When cooking area has
cooled, remove the utensil and the
cooked food.
the knob to
e To prevent certain foods from
foaming, add a tablespoon of
cooking oil to the water before
cooking.
@Never leave food unattended
when you are cooking at HI or
i’vlEDHI settings. Boi[overs cause
smoking and grease spillover may
catch fire.
Wrong
mm
C,oncavc 130110m
@When canning foods, be sure to
check manufacturer’s instructions
and recipes, Be sure canner is flat-bottomed and fits securely over
center of cooking area.
6
Right
Wrong
Right
Rounckd Boltom
NOT OVER 1$8
~
Care
IT IS THE OWNER’S RESPONSIBILITY TO KEEP THE GLASS
COOKTOP FREE FROM DISCOLORATION BY PROPER
MAINTENANCE IN ACCORDANCE WITH THESE INSTRUCTIONS, SINCE SOIL BUILD-UP IS THE ONLY CAUSE OF DISCOLORATION. THE GENERAL ELECTRIC WARRANTY DOES
NOT COVER DISCOLORATION OF THE COOKTOP, OR
SCRATCHING OR OTHER DAMAGE CAUSED BY IMPROPER
CLEANERS.
If not properly cared for, your
ceramic cooktop can become
stained and the original white
finish permanently discolored.
Since soil build-up is the only
cause of discoloration, spatters
and spills must be cleaned up
properly. Heavy build-up can cause
a yellow or brown ish-grey glass
film even when the cooktop is
cool. However, the film is on the
surface only and can be removed.
To keep the ceramic cooktop look-
ing like new, follow these steps.
Before first using the ceramic
cooktop, clean it with the CleanerConditioner packed in your range.
Step 1:Simply put a small amount
of cleaner directly on the center of
each sunburst pattern. Clean with
a damp paper towel. Wipe off with
another clean, damp cloth. Wipe
dry. NOTE: Usethe Cleaner-Conditioner each day to remove all visible soil from the ceramic cooktop.
At least once a week, clean the
cooktop with Bar Keepers Friend@
Cleanser which is especially formulated for cleaning glass-ceramic
appliance tops and cookware.
~tep2: To use, apply Bar Keepers
Friend@ to damp paper towel and
rub into stain until it is removed.
i3esure cooking surface is cooled.
(For stubborn stains, apply a paste
of Bar Keepers Friend@and water,
cover with a wet paper towel, and
let stand for about 45 minutes.)
After using Bar Keepers Friend@,
aiways ciean with Cieaner-Conditioner foilowing directions in Step 1.
NOTE: The Cieaner-Conditioner
and Bar Keepers Friend@Cieanser
is soid in many grocery, hardware,
and department stores.
Forother specific soils or scratches,
refer to page 17 entitied “GiassCeramic Cooktop.” This chart gives
probiems, causes, preventions, and
ways to best remove most stains.
Tips
@Do not ieave piastic items on
cooking area.
@Do not cook foods packaged
in their aiuminum foii trays or
wrapped in aiuminum foii on giass
ceramic. Foii can meit and fuse to
the unit causing permanent
damage.
e Keep bottom of utensii and
cooking surface ciean and dry. in
dusty or sandy areas, wipe the
utensii and cooking surface to prevent scratching the ceramic finish.
@Wipe up spiiis and spatters when
cooktop is cooi but before they
burn onto the surface. Be sure to
wipe area next to the unit you have
been using, in case food has spat-
tered on these areas. CAUTiON:
Be carefui to avoid steam burns on
your hand when wiping the cooktop.
e Avoid scratching the cooktop
with rings or other jeweiry.
@During cooking, utensii iids coiiect condensed steam. if condensation drips on the cooktop,
minerai deposits in the water or
food can stain the cooking surface. Lift utensii iids so condensation drips back into the utensii instead of on,the cooktop.
o Use heat settings no higher than
MED or foiiow manufacturer’s directions when using utensiis made
of the foiiowing materiais: cast
iron, giass ceramic (pyroceram),
and stainiess steei. Aiso, enamelware which under certain conditions couid meit and fuse to the
cooking panei when higher heats
are used. Manufacturers of giass
cooking utensiis aiso recommend
using heats no higher than MED.
Be sure the cooking top and surrounding areas
!/’
are cool before touching or cieaning. Even if
cooking surface has returned to its original
coior, aiiow afew minutes for cooling.
When completely covered, the ceramic cooktop
w’
can be used as a kitchen work surface. However,
be carefui not to scratch the top with sharp ob-
jects or utensiis that do not have smooth
bottoms.
Never use the ceramic cooktop as a cutting
w’
board.
@
Dried boiiovers can cause permanent damage to
the ceramic cooktop. Take care to ciean up boiiovers prom ptiy.
if the ceramic cooktop cracks or breaks, do not
w’
use any part of it. Caii your service technician
promptiy.
7
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