GE JAS02, JAS24 Owner’s Manual & Installation Instructions

UseandCare& Installation Guide

Electric Range

Safety Instructions........................	3, 4
Operating Instructions, Tips
Aluminum Foil ....................................	4, 9, 11
Features ...........................................................	5
Oven ..........................................................	7–10
Baking/Roasting ........................................	8
Broiling, Broiling Guide......................	9, 10
Control Settings..........................................	7
Surface Cooking ............................................	6
Control Settings..........................................	6
Cookware Tips ............................................	6
Care and Cleaning.......................	11–13
Broiler Pan and Grid....................................	13
Control Knobs ..............................................	13
Lift-Off Oven Door.......................................	12
Porcelain Oven Interior..............................	13
Shelves ..........................................................	11
Surface Units and Drip Pans ....................	11

Problem Solver...................................	18
More questions ?…call

GE Answer Center® 800.626.2000

Installation, Adjustments .. 14–17

Anti-Tip Device........................................ 3, 14

Flooring Under the Range......................... 17

Leveling ......................................................... 17

Consumer Services.........................		19
Appliance Registration.................................		2
Important Phone Numbers.......................		19
Model and Serial Number Location		.......... 2
Warranty .......................................	Back Cover

Models:	JAS02	JAS24

GE Appliances

HELP US HELP YOU…

Before using your range, read this guide carefully.

It is intended to help you operate and maintain your new range properly.

Keep it handy for answers to your questions.

If you don’t understand something or need more help, call:

GE Answer Center® 800.626.2000

24 hours a day, 7 days a week

Write down the model and serial numbers.

You’ll find them on a label under the cooktop on the right side wall.

These numbers are also on the Consumer Product Ownership Registration Card that came with your range. Before sending in this card, please write these numbers here:

Model Number

Serial Number

Use these numbers in any correspondence or service calls concerning your range.

If you received a damaged range…

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

Save time and money.

Before you request service…

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

IF YOU NEED SERVICE…

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

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 cases, 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

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

Major Appliance Consumer Action Program

20 North Wacker Drive

Chicago, IL 60606

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using your appliance.

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 guide.

•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 guide. 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.

WARNING—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.

•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.

•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.

•When cooking pork, follow the directions exactly and always cook the meat to an internal temperature of at least 170°F. 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 on next page)

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IMPORTANT SAFETY INSTRUCTIONS

(continued)

Oven

•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.

Surface Cooking Units

• 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.

•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 are under the hood, turn the fan off. 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.

•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.

SAVE THESE

INSTRUCTIONS

FEATURES OF YOUR RANGE

1 2 3 4 5 6 7

Front

Rear

Oven

surface

oven

Rear

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Feature Index		See
(Not all models have all features.		See
Appearance of features varies.)		page(s)

1	Chrome Plated Drip Pans	11

2	Plug-In Surface Units	11
	(may be removed when
	cleaning under the unit)

3	Surface Unit Controls	6

4	Oven Cycling Light	7

5	OVEN TEMP Knob	7

6	“ON” Indicator Light	6
	for Surface Units

Feature Index		See
(Not all models have all features.		See
Appearance of features varies.)		page(s)

7	Model and Serial Numbers	2

8	Broil Element	9, 12

9	Oven Shelf Supports	7, 8, 11

10	Oven Shelves	7, 8, 11

11	Broiler Pan and Grid	9, 13, 17

12	Bake Element (may be lifted	12
	gently for wiping oven floor)

13	Anti-Tip Device	3, 14

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SURFACE COOKING

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 HI positions, there is a slight niche so control ‘‘clicks’’ at those positions; HI marks 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

1.Push the control knob in.

2.Turn either clockwise or

O F	counterclockwise to
F
H	desired heat setting.
	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

				F
				O F
		I		L
	H	I		O
				O

6				2
Medium High			5	3	Medium Low
Medium High					Medium Low

				4
				4

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:

1.At HI or MEDIUM HIGH, never leave food unattended. Boilovers cause smoking; greasy spillovers may catch fire.

2.At MEDIUM LOW or LO, melt chocolate, butter

on small unit.

Cooking Tips

1.Use mediumor 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.

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. 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.

3.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.

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