GE 49-8255 User Manual

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Safety inStfucraoiiS.

Operating instructions. Tips

Aluminum Foil Automatic Timer and Clock Canning Tips

Energy-Saving Tips....................

Features Oven

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Baking, Baking Guide.............

Broiling, Broiling Guide

Control Settings.................

Light Bulb Replacement.........

Roasting, Roasting Guide......

Self-Cleaning Instructions......

Thermostat Adjustment

Surface Cooking

Control Settings.....................

Cooking Guide.........................

Cookware Tips.........................

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Car® and Cieanirig

Cleaning Guide Door Removal Oven Vent Storage Drawer

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.Z-0

4,19,23

13-22

1A-1A

18-20

13,25

...17,18

21,22

8-11

10,11 10,11

23-26

25,26

6,7

26 24 24

Frobisfti Soaver

IF YOU NEED SERVICE.

If yoe received a damaged range...

Immediately contact the dealer (or builder) that sold you the range.

Save time and money. Before yon request

service...

Check the Problem Solver in the back of this book. It lists causes of minor operating problems that you can correct yourself.

To obtain service, see the Consumer Services page in the back of this book.

We’re proud of our service and

want you to be pleased. If for some reason you are not happy with the service you receive, here are three steps to follow for further help.

FIRST, contact the people who serviced your appliance. Explain why you are not pleased. In most eases, this will solve the problem.

NEXT, if you are still not pleased, write all the details—including your phone number—to:

Manager, Consumer Relations GE Appliances Appliance Park Louisville, KY 40225

Read ail instructions before using ibis appuance.^

IMPORTANT SAFETY NOTICE ' : ■ ; '

The California Safe Drinldng Water and Toxic Enforcement Act requires the Governor of California to publish a list of substances known to the state to cause birth defects or other reproductive harni, and requires businesses to warn customers of potential exposure to such substances.

The fiberglass insulation in self-clean ovess gives off a very small amount of carbon monoxide during the cleaning cycle. Exposure can be minimized by venting with an open window or using a ventilation fan or hood.

FINALLY, if your problem is still not resolved, write:

Major Appliance Consumer

Action Panel 20 North Wacker Drive Chicago, IL 60606

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 spedfically recommended In this book. 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.

Never wear loose-flitliig or hanging garments while using the appliance. Flammable material could be ignited if brought in contact with hot heating elements and may cause severe bums.

® Use only dry pot holders—^moist or damp pot

holders on hot surfaces may result in bums 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.

® DO NOT STORE OR USE COMBUSTIBLE MATERIALS, GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE YICINITY OF THIS OR ANY OTHER APPLIANCE,

® Keep hood and grease fílters clean to maintain good venting and to avoid grease fires.

WARNIMG^—^AII ranges can tip and

~~T ^ injury could result. To prevent

^ accidental tipping of the range,

attach it to the wall and floor by

I installing the Anti-Tip device

supplied. (See Installation Instructions.) To check if the

device is installed and engaged properly, carefully tip the range forward until it engages the device.

if you pull the range out from the wall for any reason, make sure the device engages the range when you push the range back.

® 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, drawer or cooktop. 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 MANGE OM ON THE

BACKSFLASH OF A RANGE—CHILDREN

ITEMS COULD BE SERIOUSLY INJURED, ® Dci not store flaiMiiiaMe materials In an oven or

near the cooktop.

® Do not lei cooking grease or other ilsmmable

materials accumulate In or near the range.

«Do not use water on grease ores. Never pick up a flaming pan. Smother

flaming pan on surface unit by covering pmi completely with well-fitting lid, cootóe sheet or flat tray, or if available, use dry chemical or foamtype extinguisher. 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 oveii. These surfaces may be hot enough to bum 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 uniis or any interipr area of the oven; allow sufficient time for cooling, first.

Potentially hot surfaces include the cooktop, areas facing the cooktop, oven vent opening, surfaces near the opening, crevices around the oven door and metal trim parts above the door. Remember: The inside surface of the oven may be hot when the door is opened

® Wlieu cookhig pGFk,follGw the directions exactly and always cook the meat to an internal temperature of at least 170°R This assures that, in the remote possibility that trichina may be present in the meat, it will be killed and the meat will be safe to eat.

(continued next page)

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IMPORTANT SAFETY MSTMUCTIONS

(continued)

Oycii

® Siaiid away from raEge when opening oven door. Hot air or steam whteh escapes can cause hiiriis to hands, face and/or eyes.

® heat lifiopened food containers In the oven. Pressure could build up and the container could burst, causing an injsjry.

® Keep oven vent unobstructed. . , '

« 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.

® Piililng 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.

® Do not use oven for a storage area, items stored in an oven can ignite.

® Do not leave paper products, cooking utensils, or food In the oven when not In use.

SeIf»C!eanlMg Oven

® 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.

® 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.

® Clean only parts listed In this Use and Care Book, '

® Before self-deanlng the oven, remove broiler pan and other cookware.

Surface Cooking Units

® Use proper pan size—This appliance is equipped with different

size surface units. 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.

® Never leave surface units unaitended at high heat settings. Boiiover causes smoking and greasy

spillovers that may catch on fire.

® Be sure drip pans and vent are not covered and 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

book. 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 suitahle for cooktop service; others may break because of the sudden change in temperature. See section on Surface Cooking for suggestions.

® To minimize the possibility of burns, ignition of, flammable materials, and spillage, the handle of a container should be turned toward the Genter 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 heat settings. . .

® To avoid the possibility of a burn or electric shock, always he certain that the controls for all surface units are at OFF position and all colls , are cool before attempttng to remove the unit ■

® Don’t immerse or soak removable surface units. Don’t put them In a dishwasher. Do not selMean the surface units In the oven, . .

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® Be sure to wipe up excess spillage before starting the Self-Clean operation.

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® When flaming foods are under the hood, turn the fan oE The fan, if operating, may spread the flame.

® 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.

IMPORTANT SAFETY INSTRUCTIONS

(continued)

® Use little fat for effective shallow or deep-fat fryiHg. Filling the pan too full of fat can cause spillovers when food is added.

® If a comhlnatioii of oils or fats will he used In frying, stir together before heating, or as fats melt slowly.

ENERGY-SAVING TIPS

Oven Cooking

® Preheat oven only when necessary. Most foods will cook satisfactorily without preheating. If you nnd preheating is necessary, watch the indicator light, and

niii fonii in nve.n nrnmntiv after the liffht ffoes out.

® Always turn oven off before removing food. ® During baking, avoid frequent door openings. Keep

door open as short a time as possible if it is opened.

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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 amount of time.

® Use residual heat in the oven whenever possible to

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rolls or precooked desserts to a warm oven, using residual heat to warm them.

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® Always heat fat slowly, and watch as it heats. ® Use deep fat thermometer whenever possible to

prevent overheating fat beyond the smoking point.

SAVE THESE INSTRUCTIONS

Surface Cooking

«Use cookware of medium-weight aluminum, with tight-ntting covers, and flat bottoms which complet cover the heated portion of the surface unit.

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water in a covered pan.

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temperatures at high heat. When food reaches cooking temperature, reduce heat immediately to low-est setting

that will keep it cooking. * Use residual heat with surface cooking whenever

possible. For example, when cooking eggs in their shells, bring water and eggs to a boil, then turn to

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the cooking.

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(NOTE: Not all doors have windows.)

^—Support Rods

Some models have lift-up

irip Wells S cooktops for easier cleaning.

Feature Index (Not aii models have ail features.)

1 Storage Drawer (on some models)

2 Anti-Tip Device (See Installation Instructions.)

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4 Door Latch (Use for Self-Clean only.)

5 Oven Cycling Light

6 Surface Unit Controls

7 Oven “ON” Light

8 Oven Set Control

9 Automatic Oven Timer, Clock and Minute Timer

10 Oven Temp Control

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12 Oven Cleaning Light 13 Broiler Pan and Rack (on some models)

(Do not clean in Self-Cleaning Oven.)

14 Oven Vent

(Located under the right rear surface unit.)

Explained

on page

25,26

3,27, 29

21,22

17-20,26

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15 Lift-Up Cooktop (on some models) 16 Calrod® Surface Unit, Drip Pans 17 Model and Serial Number Location

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18 Oven Interior Light (on some models)

(Comes on automaiically when door is opened.)

19 Oven Shelf Supports 20 Oven Shelf (Number may vary.) 21 Bake Unit (May be lifted gently for wiping the oven floor.) ZrZ vjvcii Jbigiii owiiuii (lui muucis wuii uvcu wuiuuw; 23 Anti-Tip Label

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23,26

13, 26

1 *1

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At both OFF and Hi the control “clicks” into position. You may hear slight “clicking” sounds during cooking, indicating the control is keeping the unit at the heat level or power level you set.

How to Set the Controls

Push the knob in and turn in either direction to the heat setting you want.

Heat Setting Guide

HI—^Used to begin cooking or to bring water to a boil. Reduce heat setting after water boils.

MEDIUM HIGH—(Setting halfway between HI ^d MED) Maintains a fast boil on large amounts of food.

MED—Saute and brown; keeps food at a medium boil or simmer.

MEDIUM LOW—(Setting halfway between MED

and LO) Cook after starting at HI; cooks with little water in covered pan.

LO—Used for long, slow cooking (simmering) to tenderize and develop flavors. Use this setting to melt butter and chocolate or to keep foods warm.

NOTE; Surface Indicator Light may glow between LO and OFF, but there is no power to the surface units.

Be sure you turn control to OFF when you finish cooking. The surface unit indicator light will glow when ANY heat on any surface unit is on.

□□ □□

OFF

MEDIUM w

LOW

MED

MEDIUM

HIGH

Wok Cooking

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Canning should be done on surface units only.

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drip pan are not recommended for most surface cooking. However, when canning with water-bath or pressure canner, larger-diameter pots may be used. This is because boiling water temperatures (even under pressure) are not harmful to cooktop surfaces surrounding the surface units.

Observe the Following Points In Canning

1. Be sure the canner fits over the center of the

surface unit, if your range or its location does not allow the carmer to be centered on the surface unit, use smaller-diameter pots for good canning results.

2. For best results, use canners with flat bottoms. Canners with flanged or rippled bottoms (often found in enamelware) don’t make good contact with the surface unit and take a long time to boil water.

Flat-bottom canners are recommended.

HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR OTHER LARGE DIAMETER POTS FOR FRYING OR BOILING FOODS OTHER THAN WATER. Most syrup or sauce mixtures— and all types of frying—cook at temperatures much higher than boiling water. Such temperatures could

eventually harm cooktop surfaces surrounding

surface units.

3. When canning, use recipes and procedures from reputable sources. Reliable recipes and procedures are available from the manufacturer of your canner; manufacturers of glass jars for canning, such as Ball and Kerr; and the United States Department of Agriculture Extension Service.

4. Remember that canning is a process that generates large amounts of steam. To avoid bums from steam or heat, be careful when canning,

NOTE: If your house has low voltage, canning may take longer than expected, even though directions have been carefully followed. The process time will be shortened by: (1) using a pressure canner, and (2) starting with HOT tap water for fastest heating of large quantities of water.

CfP

SURFACE COOKING GUIDE

Cookware Tips

1. Use medium- or heavy-weight cookware. Aluminum cookware conducts heat faster than other metáis. Cast-iron and coated cast-iron cookware are

slow to absorb heat, but generally cook evenly at low or medium heat settings. Steel pans may cook unevenly if not combined with other metals.

2. 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.

Food Cereal

Commeal, grits, oatmeal

Cocoa

Coffee

Eggs

Cooked in shell

Fried sunnv-side-uo

Poached

Scrambled or omelets

Fruits

Meats

Braised: Pot roasts of

beef, lamb or veal;

pork chops and steaks

Pan-fried: Tender

chops; thin steaks up

to 3/4-inch; minute

steaks; hamburgers;

franks and sausage;

thin fish fillets

Directions and Settings

Cookware

Covered Saucepan

to Start Cooking

HI. In covered pan bring water to boil before adding cereal.

Uncovered Saucenan

HI. Stir together water or milk and cocoa ingredients. Bring just to aboil.

Percolator HI. At first perk, switch

Covered Saucepan

4-^ J r\

jicaL lu HI. Cover eggs with cool

water. Cover pan, cook until steaming.

Covered Skillet

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MEDIUM HIGH, Melt butter, add eggs and cover skillet.

Skillet

Covered Saucepan

Uncovered Skillet

Saucepan

»..overea Skillet

HI. In covered pan bring water to a boil.

HI. Heat butter until light golden in color.

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fruit and water to boil.

HI. Melt fat, then add meat. Switch to MEDIUM HIGH to brown meat. Add water \ji uiui;i Í14UÍU.

Uncovered Skiilet

HI. Preheat skillet, then grease lightly.

Directions and Settings to Complete Cooking

MEDIUM LOW or LO, then add cereal. Finish timing according to package directions.

MED, to cook 1 or 2 minutes to completely blend ingredients.

LO to maintain gentle

LO. Cook only 3 to 4 minutes for soft cooked;

15 minutes for hard cooked.

Continue cooking at MEDIUM HIGH until whites are just set, about 3 to 5 more minutes.

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bottoms of eggs have just set, carefully turn over to

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LO. Carefully add eggs. Cook uncovered about 5 minutes at MEDrJM hiGH.

MED. Add egg nuxture. Cook, stirring to desired doneness.

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check for sticking.

MEDIUM HIGH or MED. Brown and cook to desired doneness, turning over as needed.

Comments

Cereals bubble and expand as they cook; use large enough saucepan to prevent boiiover.

Milk boils over rapidly. Watch as boiling point approaches.

Percolate 8 to 10 minutes for

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If you do not cover skillet, baste eggs with fat to cook tops evenly.

Remove cooked eggs with slotted spoon or pancake turner.

Eggs continue to set slightly after cooking. For omelet do not stir

last few minutes. When set, fold in half.

water per pound of fruit.

Dried fruit: Use water as package directs. Time depends on whether fruit has been presoaked. If not,

allow more cooking time.

before it is browned, if desired.

Liquid variations for flavor could

be Wine, fruit or iomato juice or

meat broth.

Timing; Steaks 1 to 2 inches: 1 to

2 hours. Beef Stew: 2 to 3 hours.

Pot Roast: I'A to 4 hours.

Pan frying is best for tiiin steaks

and chops. If rare is desired,

preheat skillet before adding meat.

+ 22 hidden pages

GE 49-8255 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual

IF YOU NEED SERVICE.

JBP22GR

JBP24GR

JBP26AR

JBP26WR

How to Set the Controls

Heat Setting Guide

Wok Cooking

SURFACE COOKING GUIDE