GE JB391G, JB390G Use and Care Manual

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UseandCareof
models

JB390G
JB391G

Energy-savingtips

Features
Surfiicecooking

Ovencooking
How tooperate

the self-cleaningoven
Questions?

UsetheProblemSolver

p5

p6

p8

p13

p20

p25

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Your Direct Line to General Electric
The GE Answer CenteF800.626.2000

GE NE RAl@EIECTRIC

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Help us

Contents

Before Using Your Range . . . . ...2

Safety Instructions . . . . . . . ...3.4

Installing and Leveling

Your Range . . . . . . . . . . . . . ...5

Energy-SavingTips . . . . . . . . ...5

FeaturesofYourRange . . . . ...6.7

SurfaceCooking . . . . . . . . . . . ...8

HomeCanningTips . . . . . . . . ...9

SurfaceCookingChart . . . ...10.11

Automatic Timer and Clock . ...12

UsingYourOven . . . . . . . . . . ...13

HowtoBakeandTimeBake . ...14

HowtoRoast . . . . . . . . . . . . . ...15

BakingChart . . . . . . . . . . ...16.17

RoastingChart . . . . . . . . . . . ...17

HowtoBroil . . . . . . . . . . . . . ...18

BroilingChart . . . . . . . . . . . . ...19

Operating the

Self-CleaningOven . . . ...20.21

RemovableOvenDoor . . . . . ...22

How to Care for

YourRange . . . . . . . . . ...22.23

CleaningChart . . . . . . . . . . . ...24

TheProblemSolver . . . . . . . ...25

IfYouNeedService . . . . . . . ...27

Warranty . . . . . . . . . ..BackCover

help you...

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
General Electric Company
Appliance Park

Louisville, KY 40225

Write down the model

and serial numbers.

You’ll find them on a label on
the front of the range behind the
oven door.

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

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 25. It lists minor causes of

operating problems that you can

correct yourself.

Serial Number

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

IMPORTANT SAFETY

Read all instructions before using this appliance.

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INSTRUCTIONS

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.

c 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 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

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FUSE OR SWI~HING OFF

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THE CIRCUIT BREAKER.

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● 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 range top. They could
damage the range and even tip it
over, causing severe personal
injury.

● CAUTION: DO NOT STORE

ITEMS OF INTEREST TO
CHILDREN 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 potholders-moist

or damp potholders on hot surfaces
may result in bums from steam. Do

not let potholders touch hot heating
elements. Do not use a towel or
other bulky cloth.

● 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.

● Do not touch heating elements

or interior surface of oven. 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 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 our

directions exactly and always cook
the meat to 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)

3

IMPORT~T 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 vent ducts

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 potholder 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.

Self-Cleaning 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.

Surface Cooking Units

● Use proper pan size—This

appliance is equipped with one or
more surface units of different size.

Select utensils having flat bottoms
large enough to cover the surface
unit heating element. The use of
undersized utensils will expose
a portion of the heating element
to direct contact and may result
in ignition of clothing. Proper
relationship of utensil 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 and vent

ducts 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 glass3

glass/ceramic, earthenware or
other glazed containers are
suitable for range-top service;

others may break because of the
sudden change in temperature. (See
section on “Surface Cooking” for
suggestions.)

● To minimize 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.

s Don’t immerse or soak
removable surface units. Don’t
put them in a dishwasher.

● Always turn surface unit to

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OFF before removing utensil. ‘: .

● 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 controls for
all surface units are at OFF
position and all coils are cool
before attempting to lift or
removethe unit.

● 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. 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.

SAVETHESE
INSTRUCTIONS

● Before self-cleaning the oven9

remove broiler pan and other
utensils.

4

Installing
YourRange

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Your range, like many other
household items, is heavy and
can settle into soft floor coverings

such as cushioned vinyl or
carpeting. When moving the range
on this type of flooring, use care,

and it is recommended that these

simple and inexpensive instructions
be followed.

The range should be installed on
a sheet of plywood (or similar
material) as follows: When the

jloor covering ends at the front of

the range, the area that the range

will rest on should be built up with
plywood to the same level or higher
than the floor covering. This will

allow the range to be moved for
cleaning or servicing.

Levelingthe
Range

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Leveling screws are located on

each corner of the base of the

mnge. Remove the bottom drawer
and you can level the range on
an uneven floor with the use of
a nutdriver.

To remove drawer, pull drawer
out all the way, tilt up the front
and take it out. To replace

drawer, insert glides at back of

drawer beyond stop on range glides.
Lifi drawer if necessary to insert
easily. Let front of drawer down,
then push into close.

Energy-Saving‘Iips

Surface Cooking

● Use cookware of medium weight

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 to boil, then turn
to OFF position to complete the
cooking.

● Use correct heat for cooking task:

HIGH—to start cooking (if time

allows, do not use HIGH heat to
start) .

MEDIUM HI—quick browning.
MEDIUM–slow frying.
LOW-finish cooking most

quantities, simmer-double boiler
heat, finish cooking, and special

for small quantities.
WARM-to maintain serving

temperature of most foods.
. When boiling water for tea or

coff=, heat only amount needed.
It is not economical to boil a
container full of water for one or
two cups.

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 when it is
opened.

● Be sure to wipe up excess spillage

before starting the self-cleaning
operation.

● 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.

Features ofYour Range

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Model JB390G
Model JB391G

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Feature Index

1 Model and Serial Numbers

Explained

on page

2

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JB390G

I

JB391G

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2 Surface Unit Controls

3 Surface Unit ON Indicator Lights

4 Oven Set (Clean) Control
5 Oven Temp (Clean) Control

6 Oven Cycling Light
7 Automatic Oven Timer, Clock and 12

Minute Timer
8 Door Latch
9 Door Latch Release

10 Door Locked Light
11 Oven Cleaning Light 1201@
12 Plug-In Calrod” Surface Units 22

(two 6-in., two 8-in. May be removed
when cleaning under units. )

13 Chrome Drip Pans 22

.

14 Chrome Trim Rings and Aluminum

Drip Pans

15 Oven Vent Duct (Located under

right rear surface unit. )

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8

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22

1221010

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16 Oven Interior Light (Comes on

automatically when door is opened.)
17 Oven Light Switch
18 Broil Unit
19 Bake Unit (Maybe lifted gently for

wiping oven floor, )
20 Oven Shelves
21 Oven Shelf Supports (Letters A, B,

C & D indicate cooking positions for

shelves as recommended on cooking
charts. )

22 Broiler Pan and Rack (Do not clean

in Self-Clean oven. )

23 Storage Drawer

1221010

13
18

14

13
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Surface Cooking

See Surface Cooking Chart on pages 10 and IL

Surface Cooking with
Infinite Heat Controls

How to Set the Controls

Cooking Guide for

Using Heats

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

At both OFF and HIGH positions,
there is a slight detent so control

“clicks” at these positions; “click”
on HIGH marks the highest setting;
the lowest setting is between the
words LOW and OFF. In a quiet
kitchen, you may hear slight

“clicking” sounds during cooking,

indicating heat settings selected are
being maintained.

Switching heat to higher settings

always shows a quicker change than

switching to lower settings.

—

Step 1:Grasp control knob and

push in...

Step 2: Turn either clockwise or

counterclockwise to desired heat
setting.

HI

MED
HI

MED

LOW

WM

NOTE:

1. At HIGH or MED HI, never leave

food unattended. Boilovers cause
smoking; greasy spillovers may
catch fire.

2. At WARM or LOW, melt
chocolate or butter on small unit.

Quick start for cooking;
bring water to boil.

Fast fry, pan broil; maintain
fast boil on large 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.

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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.

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Questions& Answers

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Q. May I can foods and preserves

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on my surface units?
A. Yes,but only use utensils

designed for canning purposes.
Check the manufacturer’s
instructions and recipes for
preserving foods. Be sure canner
is flat-bottomed and fits over the
center of your Calrod@ unit. Since
canning generates large amounts of
steam, be careful to avoid burns
from steam or heat. Canning
should only be done on surface
units.

Q. Can I cover my drip pans with
foil?

A. No. Clean as recommended in

Cleaning Chart.

Q. Can I use special cooking
equipment, like an oriental wok
on any surface units?

A. Utensils without flat surfaces

are not recommended. The life of
your surface unit can be shortened
and the range top can be damaged
from the high heat needed for this
type of cooking.

Q. Why am I not getting the heat
I need from my units eventhough
I have the knobs on the right
setting?

A. After turning surface unit off

and making sure it is cool, check to
make sure that your plug-in units
are securely fastened into the
surface connection.

Q. Why do my utensils tilt when I
place them on the surface unit?

A. Because the surface unit is not

flat. Make sure that the “feet” on
your Calrod” units are sitting
tightly in the range top indentation
and the outer edge of the drip pan is
flat on the range surface.

Q. Why is the porcelain finish on

my containers coming off?
A. If you set your Calrod@ unit

higher than required for the
container material, and leave it, the
finish may smoke, crack, pop or
bum, depending on the pot or pan.
Also, a too high heat for long
periods, and small amounts of dry
food, may damage the finish.

HomeCanning Tips

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Canning should be done on
cooktop only.

In surface cooking of foods other
than canning, the use of large­diameter utensils (extending more
than l-inch beyond edge of drip pan)
is not recommended. However,
when canning with water-bath or
pressure canner, large-diameter

utensils may be used. This is

because boiling water temperatures

(even under pressure) are not
harmful to cooktop surfaces
surrounding heating unit.

HOWEVER, DO NOT USE
LARGE DIAMETER CANNERS
OR OTHER LARGE DIAMETER
UTENSILS FOR FRYING OR
BOILING FOODS (YI’HER 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

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cooktop surfaces surrounding

heating units.

Observe Following Points

in Canning:

1. Bring water to boil on HIGH

heat, then after boiling has begun,
adjust heat to lowest setting to
maintain boil (saves energy and
uses surface unit best.)

2. Be sure canner fits over center of
surface unit. If your range does not

allow canner to be centered on
surface unit, use smaller-diameter
containers for good taming results.

3. Flat-bottomed canners give best

canning results. Be sure bottom of
canner is flat, or slight indentation
fits snugly over surfhce unit. Canners
with flanged or rippled bottoms

(often found in enamelware) are

not recommended.

RIGHT

WRONG

4. When cannning, use recipes
from reputable sources. Reliable
recipes are available from the
manufacturer of your canner;

manufacturers of glass jars for
cannning, such as Ball and Kerr;
and the United States Department
of Agriculture Extension Service.

5. Remember, in following the
recipes, that canning is a process
that generates large amounts of
steam. Be careful while canning to
prevent burns from steam or heat.

NOI’E: If your range is being
operated on low power (voltage),
canning may take longer than

expected, even though directions
have been carefully followed. The
process may be improved by:

(1)using a pressure canner, and

(2) for fastest heating of large water
quantities, begin with H~ tap
water.

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