GE JB490GJ, JB400GK, JB391GK User Manual

Range

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contents

Aluminum Foil

Anti-TipBracket
ApplianceRegistration

CanningTips
Careand Cleaning

Clock/Timer
Energy-SavingTips

Features
Installationhstructionq

Leveling
ModelandSerialNumbers

Oven

Baking,BakingGuide
Broiling,BroilingGuide 18,19

ControlSettings
DoorRemol~al 22

Light;BulbReplacement 13,22
Preheating

Roasting,RoastingGuide 16,17
SeM-C1emhghstructions 20,21

16,18 VentDuct

3,5

2

ProblemSolver
RepairService 27

9 SafetyInstructions

22-25

12

5

6,7

5
5

2

SurfaceCooking

ControlSettings
CookwareTips

LightBulbReplacement 23
SurfaceUnits 23

3-in-1SurfaceUnit

Warranty

13

14,15

13

13,15

22
26

3,4

8
8

10,11

8

BackCover

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It~~~Htended~0helpyouoperate
~mdmaintainyournewrange

properly.
Keepithandyforanswerstoyour

questions.
If youdon’tunderstandsomething

or needmorehelp,write(include
yourphonenumber):

ConsumerAffairs
GEAppliances
ApplianceMk
Louisville,KY40225

Writedownthemodel
andserialnmberse

You’llfindthemon a labelon
thefrontoftherange behindthe
ovendoor.

Thesenumbersarealsoonthe

ConsumerProductOwnership
RegistrationCardthatcamewith
your range.Beforesendinginthis
card,pleasewritethesenumbers
here:

mediately contactthedealer(or
builder)thats~ldyoutherange.

savethe ad money.

Beforeyou request
Sertice.*.

ChecktheProblemSolveron
page26.It listscausesofminor

operatingproblemsthatyoucan
correctyourself.

ModelNumber

SerialNumber

Usetheser~umbersin any
correspondenceor servicecalls
concerningyourrange.

MGE mmAcH m~s

comD BEsmousLY

~-. “.

@Never wearImse-fitthg or

ha@g garmen@ Wwe Whg
tie~~~we. ~ble~tetid
could be ignited if brought in
contactwiti hothatig elements
and may cause severe bums.

* Use Qtiy - Pt hOlden—
moist or damp potholders on
hot surfaces may resdt ti bums
ti~ sm. DOnotlet~t holders
touch hot heatingele~enk. Do
not use a towelor otier bu~
Cloti.

@Never use your appumce for
ww~tig or ~e~ttig the roo~.

stomgeh oronapptianee

~

Rmable

stored in ~ ovenor near surbce
Utifi.

rna&tidsShoddnotbe

oven. Thesesufices ~aj be hot

enou~ to burn eventiough hey

‘aredark ti color. Dutig and

stir use, do nottouch, ~r let
cloting or otier H-able
materials contact surface units,
areas ne~by sufice units or any
titerior area of tie oven; Wow

sufficientttie for coo~g, fnst.

P~tentiWyhot sufices include
tie cooMop and.areas facingtie
cod~op, ovenvent opening and

surfaces near theo~ntig, and

crevices around tie ovendoor. ,

Re~e~ber: The insidesurface

of tie ovenmaybe hot when tie

door isowned.

@when Cmwg

tie

directions e~ctiy and always

cook tie

meat tom ~ternd

te~peratire

prk9 fouow

of at least l~°F.

Ttis assures tiat, in tie xe~ote

possibtiity hat trictina may be

present in tie meat, itwill be

tiUed ~d tie meat will be safe

to eat.

(Continwd

I

ne.xtpage)

surfaceCootingUnik

~~e pro~r ~an s&e—Ttis

@

appfiace

or more surface utits of dfierent
sk. Select utinstis having flat
bottoms large enoughto cover
the sutiace utit heating element.
The use ofunderstied utensfls
WNexposea portion ofthe
heating element tq direct contact
and my result in igtition of
clothing. Pro~r relationship of
utensd toburner WMdso
tiprove efficiency.

e ~~~~~~~~~~~~~~~ ti~
mmndd at @ hat W*.

Boflovercauses srnotig amd
greasy spilloversthat may catch

on fire.
e Be SWetip pm ad vent

duc~ are not covered amdwe
h place. Theti absenceduring
cookirigcotid d=age range
parts and wiring. ,

@~~~9~~~ ~bm f~fl~ ‘
Une*ip p- or anywherein

the ovenexceptas described in
this book. Misuse couldresult in
a shock, fire burd or daage
to the ~ge.

is equipped with one

*W pOssibHe.Frost on frozen
foods or ~oistu~e on fresh foods
can cause hot tit to bubble up

andover sides of pan.

Od-y ceb %Ws of glms9

@

glw/cerdc, eatihenmm or
othergl=d contiem me -

stitible for

otiers may bre~ because of the

sudden change in te~pe~ture.
(See section on “surface
Cootig” for suggestions.)

-k burns9 ignition

@To
of fl-able ~aterids, and
sp~age, tie h~dle of a
conbiner should be tu~ed ~
towwd tie center ofthe rage
witiout extendkg.over nearby
Sufice Uniw.

@Mways turn surface dt to

mge-top setice;

ombefar$remotig wte~il,

@~WyS
watchas it heats.

usedeepfatthermometer

@

heatfatS10W1y9and

wheneverWssibletoprevent

overheatingtit beyondthe
smokingpoht .

SAW TmsE
msTRucTIoNs

surfaceCooting

The.angeshouldbeinstalledon
asheetofplywood(or similar
material)as follows:

flQorcoYetingendsat

f;~erange,theareathat therange
willrestonshouldbebuiltupwith
plywoodtothesamelevelorhigher
thanthefloorcovering.Thiswill
d~owtherangetobemovedfor
cleaningor servicing.

Levelingscrewsarelocatedon
eachcornerofthebaseofthe
range.Removethebottomdrawer
andyoucanleveltherangeonan
unevenfloorwiththeuseofa
nutdriver.

Toremove

outaBRthe way3tntup the front

and @k@it out.Toreplace
&aVJer9insertglidesatbackof
drawerbeyondstoponrangeglides.
Lifidrawerifnecessarytoinsert
easily.Let frontofdrawerdown,
hen pushinto close. -

Oneoftherearlevelingscrews
willengagetheANTI-TIPbracket
(allowfor somesideto side
adjust~~ent).Allowaminimum
clearanceof 1/8”betweentherange
andthelevelingscrewMatistobe
installedintotheANTI-TIP bracket.

drawer,pulldrawer

m~~the

thefront of

~Usecookingutensfisofmedium

weightaluminum,withtight-fitting
covers,andflatbottomswhich
completelycovertheheated
portionofthesutiaceunit.

@Cookfreshvegetableswitha

~tinimurnamountofwaterina
coveredpan.

~ Watchfoodswhenbringingthem
quic~y tocookingtemperaturesat
HIGHheat.Whenfoodreaches
cookingtemperature,reduceheat
immediatelytolowestsettingthat
wfi keepitcooking.

~Useresidualheatwithsurface
cookingwheneverpossible.For
example,,whencookinge~s inthe
she~,bringwaterandeggstoboil,
thenturntoOFFpositionad cover
withlidtocompletethecoohg.

*Usecorrectheatforcoo~g ‘tisk:

“HIGH—tostartcOok.h2g(ift&e

*WS, do notuseHIGHheattq ~ ‘
start).

ME~NM HIGH—qujckbr;wn+g.

MEDIUM–S16Wfrying. ‘
LOW—finishcookingmost , -

quantities,simmer-double b~iler .- etc.,~SO add rollsor precooked
heat,finishcooking,andspecjd , ~essertsto-warmgven,using
forsmallqum~ities. , ;}~~”

W.M-to mainiin setiing ‘ ‘ ---­temperatureofmostfotis. ”

~ Whenboilingwaterfqrtea

or cotiee,heatonlytheamount
needed.Itisnoteconomicaltobofi I
acontainerfullofwaterforone
or twocups.

~Preheatovenonlywhen
necessa~. Mostfoods‘willcook
satisfactorilywithoutpreheating.
Ifyoufindthatpreheatingis
necessary,watchtheindicator
tight,andputfoodin oven
promptlyafterthelightgoesout.

*P.lwaysturnovenOFFbeiore
removingfood.

*Duringbaking,avoidfrequent
dooropenings.Keepdooropen
asshortatimeaspossibleifitis
opened.

~ Besuretowipeup,excissspfllage
beforestaring the self-cleaning
operation.”

~Cook completeovenmeals
insteadbfjust one fooditem.
Potitoesjothervegetables,and
somedessertswtilcooktogether
witha-main-dishcasserole,meat
loaf,chick~nor roast. Choose
foodsthatcookatthesame
temperatureandin ap~roxi.mately
thesameiime. ~

.,

~Useresidud heatin theoven
whenevertiossibletofinish~

~oo~~g,c~$sero~es,ovenme~s,

regidu+heatto warmthem.

‘,

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—

P

.

!, ,1,.

ModeIm391GK

6

1

,

2 Surfitceunitcontrols

I

4 CooktopLampSwitch

I

1 5 ovensetcontrol

6 oven Ternpcontrol

!

8 AutomaticOvenTimer,

I

ClockandMinuteTimer

I 9 DoorLatcl]

see

Wge

2
8
8 2

13

20

@

e

@

I

@

I

2 2 2 2

@

e

e

10 BroilerPanandRck (Donot

cleanin Self-Cleanoven.)

I 11 DoorLockedLight

[ 13 3-in-lSurfaceUnit Control

_l 14 3-in-1SurfaceUnit

15 Plug-InSurfaceUnit

(Mayberemovedwhencleaning.)

161 Tilt-LockSurfaceUnit

(Mayberaisedbutnotremoved.)

17 Chrome-PlatedTrimNngs

andPorcelainDripPans

18 Chrome-PlatedTrimNngs and

I

I

\ 20 OvenInteriorLight

AlurriinumDrip Pans

19 Oven.VentDuct(Underright

rearsurfaceunit.)

I 21 OvenLightSwitch

18

20
20

23

23

23

23

22

22

13

e

8
8

2 6-in.

1$-in,

4

+

I

e

2 6-ill.
2 8-in.

2 6-in.
2 8-in.

2 6-in.

2 8-in.

4 4 4

e

2 6-in.
2 8-in.

e

~ 22 BroilUnit

23 BakeUnit

\

24 OvenShelves
25 OvenShelfSupports(Letters

A, B,C andD indicatecooking
positionforshelvesass~lggested
oncookingguides.)

,/,--

]-.,26 StorageDrawer

18
14
13
13

22

3,5

7

S?irfaaec@okiE%gwith

8,

InfiniteHeatcontrols

Yoursurfaceunitsandcontrols
aredesignedtogiveyouallin~~nite
choiceofheatsettingsforsurface

{~nitcooking.
AtbothOFF andHIpositions,

thereisa slightnichesocontrol

“clicks”atthosepositions;“click”

onHI marksthehighestsetting;the
lowestsettingisbetweenthe words
WMandOFF.In a quiet Ktchen
youmayhearslight “clicking”
soundsduringcooking,indicating
heatsettingsselectedarebeing
maintained.

Switchingheatstohighersettings
alwaysshowaquickerchangethan
switchingto lowersettings.

How to set the Controk

step1

Graspcontrolknobandpushin...

control mustbe

Ody fromOFF position.when

control
than

withoutpushingin.

Be sureyoutum controltoOFF

whenyoufinishcooking.An
indicatorlightwillglowwhen
ANYheatonanysurfaceunitis on.

Coos Gtide
for Utig Heah

m
m~

m

mD

Lo

isinanypositionother

OWF,itmaybe Fotited

Quickstartforcooking;

bringwatertoboil.

Fastfry,panbroil; maintain
fastboilonlargeamountof
food.

Sauteandbrown;maintain
slowboilon largeamount
offood.

CookafterstartingatHI;
cookwithlittle waterin
coveredpan.

Steamrice,cereal;maintain
servingtetiperatureofmost
foods.

pushedintoset

~m~:

1. AtHI, MEDHI, neverleave
foodunattended.Boiloverscause
smoking;greasyspilloversmay
catchfire.

2. AtWM, LO,meltchocolate,
butteron smallunit.

Matchunit sizeselectiontosizeof’
utensil.

LMGE—8-inch unit.Turnswitch
to8“whenusinglargeutensilsthat
completelycovertheunit(3-quafi
to6-quartsaucepansor 8-to 10­inchskillets).Thenselectdesired
heatsetting.

WDm—6-inch unit.Turn~

switchto6“whenusingmedium­sizedcookingutensilsthatdo not
completelyctivertheunit(2-to
2%-quartsaucepansor 6-to7-inch
skillets).Thenselectdesiredheat
setting.

.

.’

1

“$’~]rneitherclockwiseor counter­clockwisetodesiredheatsetting.

How h

3=’h-=1unit
@ode]

Thissurfaceunitoffersthe
convenienceofthreeunitsin
one.Theunit maybeusedasan
8-inch,6-inch,or 4-inchunitto
accommodateanysizeutensil.
~rn sizeselectorswitch,nextto
surfaceunit control,to 8“,6“or41’
Thenturnsurfaceunit controlto
desiredheatsetting.

use the

m490)

8

1

SWL&4-inch unit.Turnswitch
to4“ whenusingsmallcooking
utensilsabout4 inchesindiameter
(asa l-quartsaucepan).Then
selectdesiredheatsetting.

.,

‘-.

‘,.,, ,’ ;;

L... .,>

,Q:” pp J:].,~

ORE23ySlirfaceull$ts:~

.+.

+

designedfi>rcanningpu~oses.Cheek
~ben]a~ufa~turer’sinstr~~ti~nsand

~-ecipesforpreservingfoods.Be
surecannerisflat-bottomedand
fi~soverthecenterofyourCalrod@
unit.Sincecanninggenerateslarge
amountsofsteam,becaref~llto
avoidburnsfromsteamorheat.
Canningshouldonlybedoneon

surfaceunits.
Q. can I coverZnydrip panswith

foil?

A. No.Cleanasrecommendedin

CleaningGuide.

$:31Bf{)odstliltlpreserves

)

Yes.butonlyusecookware

Q.

canI usespecialCooking

equipment9likeanorientalWoky
onanysurfaceunM?

A. Cookwarewithoutflatsurfaces

isnot recommended.Thelifeof
yoursurfaceunitcanbeshortened,
andtherangetopcanbedamaged
fromthe highheatneededforthis
type ofcooking.

Q. “whyam I Rotgettingthe heat

I need from my units eventhough
I havetheknobsontheright

setting?

A. Afterturningsurfaceunitoff
andmakingsureitiscool,checkto

makesurethatyourplug-inunits
aresecurelyfastenedintothe
surfaceconnection.

Q. winydoesmycookwaretilt
whenI placeitonthesurfaceunit?

A. Becausethesurfaceunitis
notflat.Makesurethat the “feet”
onyour Cairod@unitsaresitting
tightlyintherangetopindentation
andthereflectorringis fiat onthe

rangesurface.

Q.Whyisthe porcelainfinishon

mycookwarecomingoff?

A. If yousetyour Calrod@unit
higherthanrequiredforthe
cookwarematerial,andleaveit, the

finishmaysmoke,crack,pop,or
burndependingonthepotorpan.
Also,atoohighheatforlong
periods,andsma~lamountsofdry
food,maydamagethefinish.

..————...-..-.

ecanningmps

Insurfacecookingof foodsother
thancanning,theuseoflarge­diameterpots (extendingmore than

l-inchbeyondedgeoftrim ring)is

notrecommended.However,when
canningwithwater-bathor
pressurecanner,large-diameter
potsmaybeused.Thisisbecause

boilingwatertemperatures(even
underpressure)arenotharmfulto
cooktopsurfacessurrounding
heatingunit.

HOWEVER,DONOTUSE
LARGEDIAMETERCANNERS
OROTHERLARGEDIANIETER
POTSFORFRYING OR

BOII.INGFOODSOTHER
Ti~AP?JNATER.Mostsyrupor
saucemixtures—andalltypesof
frying-cook attemperaturesmuch
higherthanboilingwater.Such

...

‘-”--W,DeratU.reScouldeventually

--,,

-.-,.;;-~mcooktops~]rfacessurrounding
j,c,,,i<._r..

f: c.Lli4>ji.lnits.

observe FollowingPoin@

incanning

1. Bringwatertoboilon HIGH
heat,thenafterboilinghasbegun,
adjustheattolowestsettingto
maintainboil(savesenergyand
best usessurfaceunit.)

2. Besurecannerfitsovercenter
ofsurfaceunit.If yourrangedoes
notallowcannerto be centeredon
surfaceunit,usesmaller-diameter
pots forgoodcanningresults.

3. Flat-bottomedcannersgivebest
canningresults.Besurebottomof
cannerisflator slightindentation
fitssnuglyoversurfaceunit.
Cannerswithflangedorrippled
bottoms(ofienfou~~din enamelware)
arenotrecommended.

mGHT

moNG

n

0$yourcanner;manufacturersof
glassjars forcanning,suchasBall
andKerr;andtheUnitedStates
DepartmentofAgriculture
ExtensionService.

9