GE JB552GK-1 Owner’s Manual

Howto getthebest from

' OI/lr

Energy-savingTips p5

Features p6

Surface cooking p7

Minute/SecondTimer p14

Oven cooking p15

How to operate the

self-cleaningoven p22

Questions?

Usethe Problem Solverp26

Useand Care of

model

JB552G

Your Direct Line to General Electric The GE Answer Cente_ 800.626.2000

GENERAL ELECTRIC

Contents

Help us

help you...

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

Safety Instructions .......... 3,4

Energy-Saving Tips ........... 5

Features of YourRange ........ 6

SurfaceCooking ..... , ..... 7-10

HomeCanningTips ......... 11

Surface CookingGuide .... 12,13

Minute/Second Timer

and Clock ................ 14

UsingYourOven ............ 15

Baking .................... 16

BakingGuide ............... 17

Roasting ................... 18

Roasting Guide .............. 19

Broiling ................... 20

Broiling Guide ................

Operating the self-

cleaning oven .......... 22,23

Care and Cleaning ........... 24

CleaningGuide ............. 25

TheProblemSolver .......... 26

IfYouNeedSmwice ........ 27

Warranty ........... Back Cover

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 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

storage drawer. 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:

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 26. 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.

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

¢ghen 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 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

_ISTRIBUTION PANEL

I3Y REMOVING THE FUSE OR SWITCHING OFF THE

CIRCUIT BREAKER.

• 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: 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 potholde_--

moist or damp potholders on hot surfaces may result in burns

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 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 our directions exactly and always

cook the meat to at least lT0°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.

t?:ontinuednextpage)

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 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.

,Don't use aluminum foil

anywhere in the oven except as

described in this book. Misuse

could result in a fire hazard or damage to the range.

• Clean only parts listed in this Use and Care Book.

.Before self-cleaning the oven, remove broiler pan and other

utensils.

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.

• Don't assume that you know how to operate all parts of the

range. Some features may work

differently from those on your previous range.

• Clean cooktop with caution. If a wet sponge or cloth is used to wipe spills on a hot cooking

area, be careful to avoid steam

bum. Some cleansers can produce

noxious fumes if applied to a hot surface.

* 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.

"Ahvays turn surface unit to OFF before removing utensil.

• Keep an eye on foods being

fried at HIGH or MEDIUM HIGH heats.

• Use of decorative metal

covers on surface elements is

not recommended. If a covered element is turned on, element

burnout could result.

" When flaming foods under the hood, turn the fan oft: 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.

• Ahvays heat fat slowly, and watch as it heats.

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.

• 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. (See section on "Surface

Cooking" for suggestions.)

• Use deep fat thermometer whenever possible to prevent

overheating fat beyond the

smoking point.

SAVE THESE

INSTRUCTIONS

Installing

Your Range Energy-Saving Tips

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 /bllowed. The range should be installed on

a sheet of plywood (or similar material) as follows: When the

floor covering emls 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.

Leveling the

Range

Leveling screws are located on each corner of the base of the

range. Remove the bottom &awer and you can level the range on all

uneven floor,

To remove drawer, pull drawer

out all the way, tilt up the front

and take it out. To replace drawer, insert rollers at back of

&awer beyond stop on range glides.

Lift &awer if necessal T to insert easily. Let front of &awer down, then push in to close.

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 flesh 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: HI for rapid boil (if time allows,

do not use HIGH heat to start). MEDIUM HI (8-9) quick

browning. MED slow frying.

LOW (2-3) finish cooking most quantities, simmer double boiler heat, finish cooking, and special

for small quantities. WM- to maintain serving

temperature of most foods.

• When boiling water for tea or coffee, 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

necessm T. Most foods will cook

satisfactorily without preheating. If you find preheating is necessmT,

watch the indicator light and pm

food in oven promptly after the light goes out.

• Always turn oven OFF before removing food.

• During baking, avoid flequem

door openings. Keep door open as

short a time as possible when 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.

Features ofYour Range

Model JB552G

Feature Index

1 Model and Serial Numbers

2 Surface Unit Controls

3 Sensi-Temp Control

4 "ON" Indicator Lights for

Surthce Units

5 Oven Set Control

6 Adj. Time-Temp Control

7 Digital Display 8 Automatic Oven Timer, Clock

and Minute Timer

9 Clock/Signal Off Button

10 Solid Element Surface Unit

11 Sensi-Temp Surface Unit 12 Surface Light Button 13 Oven Light Button

Explained

on page

7,8

8 7

I5 14

I4 10

8 8

Feature Index

14 Oven Function Buttons

15 Oven ON Indicator Light 16 Broil Unit

17 Oven Interior Light 18 Oven Shelves

19 Oven Shelf Supports

20 Broiler Pan and Rack

21 Oven Liner

22 Bake Unit (Maybe lifted gently

for wiping oven floor.)

23 Storage Drawer 24 Door Latch

25 Door Gasket 26 Oven Vent

Explained

on page

20 24

24 22 22

Surface Cooking

Before Using Your Cooktop

for the First Time

The top working stlrface of

the new solid elements have a protective coating which must be

hardened before using the elements

for the first time. To harden this

coating, the elements should be heated without a pan for a short

period of time (regular elements at HI setting aim Sensi-Temp element at nmximum setting for 3 to 5 minutes).

There will be some smoke aud odor; this is normal. It is non-

toxic aud completely harmless. Heating of the element will chauge the stainless steel element

trim rings aim temperature

sensors to a gold color.

T HE ELEMENT PROTECT1X:E

COATING MUST BE HARDENED

TOHELP PRUI'EC1_THE ELEMENT

OVERITS LIFE.

General Information

About Solid Elements

The use of your solid element cooktop is quite similar to an

electric coil cooktop, with which

you probably are familiar. With both types you will enjoy the cleautiness of electricity aim the

benefits of retained heat in the

elements. However, there are

differences.

• Solid elements do NOT glow red,

even at HI setting.

_'Solid elements reach temperature

a little slower, and hold heat longer than conventional tubular elements.

Solid elements have vel7 even heat

distribution. Since solid elements hold heat longer, you may wish to

turn the element off sooner, and take advautage of the residual heat.

The amount of residual heat is dependent upon the quantity and

type of food, the material and thickness of the pan and the setting

used for cooking.

• The red dot in the center of the solid

element indicates built-in temperature limiters that automatically reduce

the heat if a pan boils dlT, if the element is turned on without a pan

or if the pan is not making enough contact with the surface of the

element. The red dots will wear off with use without affecting the

performance of the elements.

• There is retained heat in the element. On boilovers, wait for element to cool before cleaning element area.

• Solid elemem cooking takes you a step closer to easier clealmp,

because the cooking surt:ace is

sealed against spills and there are

no drip bowls or burner box to clean.

• You nmst use proper flat bottomed cookware, not warped, convex, or

concave. Improper cookware could cause unsatisfactol T cooking

results.

Surface Cooking (continued)

Infinite Heat Controls Sensi-Temp TM Control

Your surface units aud controls are

designed to give you au infinite choice of heat settings for surface

unit cooking. At both OFF and HI settings, there

is a slight niche. When turning the control knob to either of these

positions, you will feel the control

"click" into the niche.

When cooking in a quiet kitchen, you may hear slight "clicking"

sounds an indication that the heat settings you selected are being

maintained.

Switching heats to higher settings

always results in a quicker change than switching to lower settings.

Cooking Guide for Using Heats

HI Bring water to boil. MEDIUM HI (8-9) Fast fry, pan

broil; maintain fast boil on large

amount of food.

MED- Same and brown; maintain

slow boil on large amount of food.

LOW (2-3) Cook after starting at HI;

cook with little water in covered pan.

WM Steam rice, cereal; maintain serving temperature of most foods.

NOTE:

1. At HI or MEDIUM HI (8-9),

never leave food unattended. Boilovers cause smoking; greasy

spillovers may catch fire.

2. At WM or LOW (2-3), melt chocolate, butter on small unit.

This control allows you to pre-select the desired temperature. To turn

the element ON, push in and turn clockwise. You will feel a "click"

at the "ofl "' position and at the "boil" position.

The automatic element senses the temperature of the cooking utensil

aim regulates it according to the setting selected. Only one setting is

necessary for each method trying,

simmering, etc. When turned on, the Sensi-Temp

element always begins with full

power, no matter where the dial

is set. When the temperature corresponding to that setting has

been reached, the element cycles

OFF and ON, similar to your oven. Even when the dial is set at

nfinimum the element begins on full power until the selected heat

setting is reached. The Sensi-Temp element will not

burn food when the correct setting is selected. For example, baked

beans, chocolate, mashed potatoes

can be left on the Sensi-Temp element without scorching or burning. Food

may dehy&ate if left on but the heat sensing device will not let the food

or pan overheat beyond the setting.

Cooktop temperatures increase with the number of elements that

are on. With 3 or 4 elements turned on, surface temperatures

are high, so be careful when touching the cooktop.

How to Set the Controls

Step 1: Grasp control knob and

push in.

Step 2: Turn either clockwise or 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.

Cookware Tips

Mmninum cookware conducts heat

thster than other metals. Cast iron

and coated cast iron cookware is slow to absorb heat, but generally cooks

evenly at WM or MED settings.

Steel paus may cook unevenly if

not combined with other metals. Flat ground Pyroceram <_')saucepans

or skillets coated on the bottom with alumilmm cook evenly. Glass

saucepaus should be used only as

the manufacturer describes. Do not use a wire trivet or auy other kind of heat-retarding pad between the

cookware and the element.

To Receive Maximum Performance fromYour

Solid Element

• For cooking, the use of appropriate utensils is important.

• Good utensils have a thick, fiat

bottom which absorbs the heat from

the element. The thick, fiat bottom

provides good heat distribution

from the element to the food. This

cooking process requires little water, fat and electricity.

• Utensils with thin, uneven

bottoms do not adequately utilize

the heat coming fiom the element. The food to be cooked may burn and

require more time aud electricity. _bu would also have to add more

iht or water.

• Use only pans of good quality on the solid elements. They should have a stable bottom, slightly concave

towards the center, just enough so that the bottom of the pan has

the greatest possible contact with _he solid element during heating operation. This results in the

optinmm use of energy. Pans with uneven bottoms are not

suitable.

• Use pans of the correct diameter only. They should be slightly larger

than the solid element so spillovers will flow onto the cooktop and not

bake onto the element. A damp cloth is sufficient to remove the

spill. Paus should not overhaug more than 1 inch over the element.

":-:'-!_ii_i_...iii:,"_:"

• To optimize cooking time and

energy usage, you should use a pau that is sized correctly ii_rthe

cooking process, with a well-fitted lid to avoid evaporation loss and cook with as little water or fat as

possible. If the pan is too small,

energy is wasted aud spillage can flow onto the solid element.

• Special cooking procedures that require specific cooking utensils,

such as woks, pressure cookers,

deep fat fryers, etc., nmst have flat bottoms, be the correct size aim

covered, if applicable to cooking process, as identified earlier in

this section.

• Except in pressure cooking

with water and water bath calming.

canning pots should not extend more

thau 1 inch beyond the surface of a

solid element aim should have flat

bottoms. When calming pots do not

meet this description, the use of the HI heat setting causes excessive

heat buildup and may result in damage to the cooktop. See "Home

Calming Tips" section for fluther in format ion.

• Evenness of the pan bottom can be checked by a rule or the straight edge of a table.

too. oo * •

oooo _o_o

o*•_ .ole

• o•_ o*oo

• e• • _•**

• Don't use pans with rounded

bottoms. They don't have enough

':onlact with the solid element to

cook properly.

• Place only dry paus on the solid element. Do not place lids on the

solid element, particularly wet lids.

To check how a pan will perform on a solid element:

1. Put 1 inch of water into

the pau.

2. Bring water to a boil and observe the pattern of the

bubbles as the water comes to a boil.

3. A uniform pattern of bubbles across the bottom of the pan confirms a good heat transfer and

a good pot.

4. Bubbles localized in only a

portion of the bottom indicate uneven contact of the pau to the

element, uneven heat transfer, and an unsuitable pot.

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