GE JAS03M, JAS02M User Manual

Contents

Range

Aluminum Foil Anti-Tip Device

Appliance Registration Canning Tips

Care and Cleaning Energy-Saving Tips

Features Installation Instructions

Leveling Model and Serial Numbers

Oven

Baking, Baking Guide Broiling, Broiling Guide

Control Settings Light; Bulb Replacement 11, 18

Roasting, Roasting Guide 14, 15 Thermostat Adjustment

Problem Solver

Models

JAS02M

JAS03M

4, 16

3,21

18, 19

5 6

21-24

11-17

12, 13 16, 17

Repair Service Safety Instructions 3,4

Surface Cooking

Control Settings Cookware Tips

Warranty

Installation

Back Cover

7-1o

8,9

21-24

GEAnswer CenteP 80~626.2000

2’7

Qualii’yProduct

Help us help you...

Before using your range, read this book 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, write (include your phone number):

Consumer Affairs GE Appliances Appliance Park Louisville, KY 40225

Write down the model and serial numbers.

You’ll find them on a label under the

cooktop

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:

on the right side wall.

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 on page 20. It lists causes of minor operating problems that you can correct yourself.

Model Number

Serial Number

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

—-

IMPOKI’,’ANT

SAFETY INSTRUCTIONS

Read all instructions before

When using electrical

basic safety precautions should

be followed, including following:

● Use this appliance only for its

intended use

manual.

Be sure your appliance is

properly Wed and grounded

as described in this

appliances,

the

usirw

by a qualified technician in

accordance with the provided

installaticm

● Don’t attempt

or replace any part of your range unless recommended in this book.

instructions.

repair

is specifically

All

other servicing should be refixed

a qualified technician.

●

Before performing any

Servicq

RANGE POWER SUPPLY

DISTRIBUTION

DISCONNECT

THE HOUSEHOLD

THE

BY REMOVING THE FUSE

OR S’VW’K2H3NG

OFF THE

CIRCUIT BREAKER.

* Do

not

l~ve c~*n ~~n~

children or

should not be

left alone

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 stand or hang on the door or range top. They could the range and even causing severe personal injury.

● CAUTION: ITEMS OF

INmmEST

SHOULD N(Y17

CABkNE?!$ RAN(33 OR ON THE

BACKSPLASH OF A RANGE-CHILDREN

‘LIMBING ON THE &%NGE

COULD BE SERIOUSLY INJURED.

anyone

to climb,

tip it

CHILDREN

!IWOREI.)

ABOVE A

REACH

damage

over,

ITEMS

this

amhance.

ARNING-AHwes

can tip and injury could result. To prevent accidental

the

attach

wdl

,.4

tipping range,

the

floor by

installing the ANTI-TIP device supplied. The device engages one of the rear leveling legs Instructions), To

(see

Installation

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 the rear

leg

is returned to its

sure

position in the device when you push the range back.

Never

wear

hanging garments while using

theapplian~

could

be ignited if brought in

kwse-fifting or

Flamma

blematerial

contact with hot heating elements and may

Use

moist or damp hot surfaces may

fmrn

touch hot heating elements. not

cause

severe

Ody

dry

pot

result

steam. Ro

use

a towel or other

not M

burns.

hulders—

holders

in burns

pot

bulky

holden

cloth.

●

Never use your appliance for

warming or heating the * Storage in or on

ammablematerkds shouidnotbe

stored

an oven or near

room.

ap@ianc4+—

swfkce

units.

Keep hood and grease filters

clean to

and

Ix-J

or other acmumdate in or near the range,

maintain good venting

to avoid grease fires.

nOt

let cooking grease

fllamma

ble materials

Do not use water on grease

fhws.

Never pickup a flaming

pan. Smother surface unit by covering pan completely with well-fitting lid, cookie sheet or flat tray. Flaming grease outside a pan

can

baking soda or, if available, a

multi-purpose dry chemical or foam type fire extinguisher.

● Do not

elements or interior surface of oven.

put out by covering with

These surfaces may be hot

touch

fian&g pan

heating

oii

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

surfiwe

units, areas nearby surface units or any interior

of the oven;

aliow

area

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,

the directions exactly and always cook the meat to an internal temperature of at

least

17.?*F. This assures that, in the remote possibility that trichina may be present in

killed to

eat.

and

the

meat, it will be

the

meat will be safe

— ——

- — —- —- -.--—.

..—.—

.—.

————— - . . . . . . . .

IMPORT~T

SAFETY INSTRUCTIONS

(continued)

Oven

● Stand away from

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.

shelves must be handled when hot, do not let potholder contact heating units in the oven.

● Pulling out shelf to the

shelf stop is a convenience in lifting heavy foods. precaution against burns from touching hot surfaces of door or oven walls.

● When using cooking or

roasting bags in oven,

the manufacturer’s directions.

●

Do not use your oven to dry

newspapers.

can catch fire.

range

when

is also a

the

overheated, they

Surface Cooking

●

Use

pr~~r

pan

Units

Sti-’hiS

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

burner will also

improve efficiency.

●

Never

leave surface units

unattended at high heat

130ilover

causes

sm&ing

se-

and greasy spillovers that may catch on

fire.

●

sure drip pans 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,

the

●

Only certain types of glass, glass/ceramic, earthenware or

other

suitable for range-top service;

others

fiie

hazard or darnage

range.

ghized contdners

may

break because of the

are

sudden change in temperature. (See section on

“Surfiice

Cocking” for suggestions.)

●

To minimize the possibility

burns,

ignition of flammable materials, and spillage, the handle of a container turned toward

the center

should

of the

range without extending over nearby surface

units.

Keep an eye on foods being

fried

at HIGH or MEDIUM

HIGH heats.

●

To avoid the possibility of a burn or electric shock, always be certain that the

alI

controls for 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 off. The fan, if operating, may spread the flame.

●

Foods for frying should be as

dry as possible.

surface units

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

wi~

be used in frying,

stir together before heating, or as fats

melt

slowly.

●

Always heat fat slowly,

and

watch as it heats.

● Use deep

whenever possible

fat

thermometer

to prevent overheating i% beyond the smoking point.

SAW

THESE

INSTRUCTIONS

● Always turn surface unit to

OFF

before

removing cookware.

—. .——— -

.——

Energy-Saving Tips

Jurface

● Use cookware of medium weight

Cooking

aluminum, with tight-fitting covers, and flat bottoms which completely cover the heated portion of the surface unit.

●

Cook fresh vegetables with a minimum amount of water in a covered pan.

●

Watch foods when bringing them

quickly to cooking temperatures at high heat. When food reaches cooking temperature, reduce heat immediately to lowest setting that will keep it cooking.

● Use residual heat with surface

cooking whenever possible. For example, when cooking eggs in the shell, bring water and eggs to boil, then turn to OFF position and cover with lid to complete the cooking.

●

Use correct heat for cooking task:

HI—to start cooking (if time

OWS

, do not use high heat to

start) . MEDIUM HI—quick browning. MED—s1ow frying. WARM—finish cooking most

quantities, simmer-double boiler heat, finish cooking, and special for small quantities.

LO—to maintain serving temperature of most foods.

Oven Cooking

● Preheat oven only when

necessary. Most foods will cook satisfactorily without preheating. If you find preheating is necessary, watch the indicator light, and put food in oven promptly after the light goes 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.

●

Cook complete 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.

●

Use residual heat in the 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.

● When boiling water for tea or

coffee, heat only amount needed. It is not economical to boil a container

fill

of water for one

or two cups.

—

— ——

.—

—-——

Features of Your Range

---

Model JAS02M

Feature

1 Model and Serial Numbers

2 Plug-In Surface Units

(may be removed when cleaning under the unit)

3 Chrome Plated Drip Pans

I I

4 Surface Unit Controls

5 Oven Light Switch (Model JAS03M) I 11

(lets you turn oven lighten and

6 Oven Temp Knob

7 Broil Unit

Index

off)

Explained

on page

18, 19

18.19

‘

16, 19

I I

---

Model JAS03M

I I

Feature Index

8 Oven Shelf Supports

9 Oven Shelves

10 Broiler Pan and Rack 11 Bake Unit (maybe

gently for wiping oven floor) 12 Anti-Tip Device 13 Oven Light (Model JAS03M) 14 Oven Cycling Light 15 “ON” Indicator Light for

Surface Units

lified

Explained

on page

11, 19

16, 17, 19

12, 19

3,21

11, 18

Surface Cooking

See Surface Cooking Guide on pages 8 and 9.

Surface Cooking with Infinite Heat Controls

Your surface units and controls are designed to give you an infinite choice of heat settings for surface unit cooking.

At both OFF and HI positions, there is a slight niche so control “clicks” at those positions; “click” on HI marks the highest setting; the lowest setting is between the words LO and OFF. 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

Step 1:

push in.

Step

counterclockwise to desired heat setting.

Control must be pushed in to set only from OFF position. When control is in any position other than OFF, it maybe rotated 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.

Grasp control knob and

2: Turn either clockwise or

Cooking Guide for Using Heat Settings

MEDIUM

HI—Quick start for cooking; bring water to boil.

MEDIUM HI—Fast fry, pan broil; maintain fast boil on large amount of food.

MED—Saute and brown; maintain slow boil on large amount of food.

WARM-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, MEDIUM HI, never leave food unattended. cause smoking; greasy may catch fire.

2. At WARM, LO, melt chocolate, butter on small unit.

WARM

Boilovers spillovers

—— —..

Surface Cooking

Guide

Control Settings

HI—Highest setting. MEDIUM HI—Setting halfway

between HI and MED. MED-Medium setting. WARM-Setting halfway between

MED and LO. LO—Lowest setting,

Food Cereal

Cornmeal, grits, oatmeal

Cocoa

Coffee

Eggs

Cooked in shell Covered

Fried sunny-side-up

Fried over easy Uncovered

Poached Covered

Scrambled or omelets Uncovered

Fruits

Meats, Poultry

Braised: Pot roasts of beef, lamb or veal; pork steaks and chops

Pan-fried: Tender chops; thin steaks up to 3/4-inch; minute steaks; hamburgers; franks and sausage; thin fish fillets

Cookware

Covered Saucepan

Uncovered Saucepan

Percolator

Saucepan

Covered Skillet

Skillet

Covered Saucepan

Covered Skillet

Uncovered Skillet

MEDIUM

Directions and Setting to Start Cooking

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

HI. Stir together water or milk, cocoa ingredients. Bring just to a boil.

HI. At first perk, switch heat to WARM.

HI. Cover eggs with cool water. Cover pan, cook until steaming.

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

HI. Melt butter.

HI. In covered pan bring water to a boil.

HI. Heat butter until light golden in color.

HI. In covered pan bring fruit and water to boil.

HI. Melt fat, then add Meat. Switch to MEDIUM HI to brown meat. Add water or other liquid.

HI. Preheat skillet, then

grease lightly.

WARM

Setting to Complete Cooking

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

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

WARM to maintain gentle but steady perk.

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

15 minutes for hard cooked.

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

WARM, then add eggs. When bottoms of eggs have just set, carefully turn over to cook other side.

WARM. Carefully add eggs. Cook uncovered about 5 minutes at MEDIUM HI.

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

WARM. Stir occasionally and check for sticking.

WARM. Simmer until fork tender.

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

Cookware 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 LO or MED settings. Steel pans may cook unevenly if not combined with other metals.

Comments

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

Milk boils over rapidly. Watch as boiling point approaches.

Percolate 8 to 10 minutes for 8

CUDS

leSS

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.

Fresh fruit: Use 1/4 to 1/2 cup water per pound of fruit.

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

Meat can be seasoned and floured before it is browned, if desired. Liquid variations for flavor could be wine, fruit or tomato juice or meat broth.

Timing: Steaks 1 to 2-inches: 1 to 2 hours. Beef Stew: 2 to 3 hours. Pot Roast:

Pan frying is best for thin steaks and chops. If rare is desired, preheat skillet before adding meat.

21/2

for fewer

cooking

to 4 hours.

boilover.

CUDS

time.

—

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 trim heat which causes “crazing”

ring tram

(t%e ‘

hairline cracks) on porcelain, and discoloration ranging from blue to dark gray on chrome trim rings.

3. Deep Fat Frying. Do not overfill kettle with fat that may spill over

when adding fbod. Frosty fbods bubble vigorously. Watch foods frying at high temperatures and keep range and hood clean from accumulated grease.

Food

Fried Chicken

Pan fried bacon

Sauteed:

thin steaks (chuck,

round,

thick or whole fish Simmered or stewed

meat; chicken; corned beef; smoked pork; stewing beef; tongue; etc.

delting

butter, marshmallows

Pancakes or French toast

Pasta

Noodles or spaghetti

Pressure Cooking

Puddings, Sauces, Candies, Frostings

Vegetables

Fresh

Frozen

Sauteed:

green peppers;

‘dlmxns;

Ace

Less tender

etc.); liver;

chocolate,

Onions;

celery; etc.

and Grits

Cookware

Covered

Skillet

Uncovered

Skillet

Covered Skillet

Covered Dutch Oven, Kettle or Large

Saucepan Small

Uncovered Saucepan. Use small

surface unit Skillet or

Griddle

Covered Large Kettle or Pot

Pressure Cooker or Canner

Uncovered Saucepan

Covered Saucepan

Uncovered

Skillet

Covered Saucepan

Directions and Setting to Start Cooking

HI. Melt fat. Switch to MEDIUM HI to brown

chicken.

HI. In cold skillet, arrange bacon slices. Cook just

until starting to sizzle. HI. Melt fat. Switch to

MED to brown slowly,

HI. Cover meat with water and cover pan or kettle. Cook until steaming.

LO. Allow 10 to 15 minutes to melt through. Stir to smooth.

HI. In covered kettle, bring salted water to a boil, uncover and add pasta slowly so boiling does not stop.

HI. Heat until first heard.

HI. Bring just to boil.

HI. Measure 1/2 to 1 inch water in saucepan. Add

salt and prepared vegetable. In covered saucepan bring to boil.

HI. Measure water and salt as above. Add frozen block of vegetable. In covered

saucepan bring to boil. HI. In skillet melt fat.

HI, Bring salted water to a

boil,

jiggle

Cook 2 to 3 minutes per side.

MEDIUM HI. Cook uncovered until tender. For large amounts, HI may be needed to keep water at rolling boil throughout entire cooking time.

MEDIUM HI for foods cooking 10 minutes or less. MED for

foods over 10 minutes.

WARM. To finish cooking.

MED. Cook 1 pound 10

to 30 or more minutes,

depending on tenderness

of vegetable.

WARM. Cook according to time on package.

MED. Add vegetable. Cook until desired tenderness is reached.

LO.

according to time.

Setting to Complete Cooking

WARM. Cover skillet and cook until tender. Uncover last few minutes.

MEDIUM HI. Cook, turning

over as needed.

WARM. Cover and cook until tender.

WARM. Cook until fork tender. (Water should slowly boil). For very large loads, medium heat may

be needed.

Cover and cook

Comments

For crisp dry chicken, cover only after switching to WARM for 10 minutes. Uncover and cook, occasionally 10 to 20 minutes.

A more attention-free method

is to start and cook at MED.

Meat may be breaded or marinated in sauce before frying.

Add salt or other seasoning before cooking if meat has not been smoked or otherwise cured.

When melting marshmallows, add milk or water.

Thick batter takes slightly longer time. Turn over pancakes when bubbles rise to surface.

Use large enough kettle to prevent boilover. Pasta doubles in size when cooked.

Cooker should per minute.

Stir frequently to prevent sticking.

Uncovered pan requires more water and longer time.

Break up or stir as needed while cooking.

llm

over or stir vegetable as

necessary for even browning.

Triple in volume after cooking. Time at LO. Rice: 1 cup rice and 2 cups water-25 minutes. Grits: 1 cup grits and 4 cups water—40 minutes,

ji~le

2 to 3 times

turnh

‘1

+ 19 hidden pages

GE JAS03M, JAS02M User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual

SAFETY INSTRUCTIONS

Energy-Saving Tips

Surface Cooking

Cookware Tips