GE JBC16GK, JMC27GJ, JBC26K, JSC27GJ Use and Care Manual

Contents

Range

Aluminum Foil 18
Anti-Tip Bracket

Appliance Registration
Canning Tips

Care and Cleaning
Clock/Timer

Control Settings
Cookware Tips 10, 11

Energy-Saving Tips
Features

Installation Instructions 5
Leveling 5

Model and Serial Numbers

Oven

Baking, Baking Guide 14, 15
Broiling, Broiling C~uide

(continuous Cleaning 22
Door Removal 20

Light; Bulb Replacement 13, 21
Roasting, Roasting Guide 16, 17

Shelves
Thermostat Adjustment

3,5 Safety Instructions 3,4

20-23

12

8, 13

6,7

13-19

18, 19

13
21

Repair Service

2
9 Warranty Back Cover

5

2

Surface Cooking

8, 10, 11

27

Vent Duct 21 GEAmwerCenteP

Problem Solver 24

8&7t162ii20W

JBC16GK JMC27GJ
JBC26K JSC27GJ

GEApp)!iances

Help us
help you...

Before using your range,

read this book carefully.

It is intended to help you operate Immediately contact the dealer (or
and maintain your new range builder) that sold you the range.
properly.

Keep it handy for answers to your

questions.

If you received
a damaged range...

Save time and money.
Before you request
service...

If you don’t understand something
or need more help, write (include
your phone number):

Consumer Affairs
GE Appliances
Appliance Park
Louisville, KY 40225

Check the Problem Solver on
page 24. It lists causes of minor
operating problems that you can
correct yourself.

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

Serial Number

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

4’

**

●

8

2

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

,-

When using electrical appliances,
basic safety precautions should
be followed, including the
following:

● Use this applianceonlyforits

intended use as described in this
manual.

. Be SIR your appli~ce k

properlyinstalledand grounded

by a qualified technician in
accordance with the provided
installation instructions.

. Don’tattempt to repair
or replace any part of your
range unless it is specifically
recommended in this book. All

other servicingshould be ~fernxi
to a qualified technician.

● Beforeperforming any

servicq DISCONNECT’THE

- RANGEPOWER SUPPLY
ATTHE HOUSEHOLD
DISI’RIBUTIONP-

BYREMOWG THE FUSE
OR SWI’KHING OFF THE
CIRCUIT BREAKER.

w

ARNING-A.urang.

I I

●✞

;,

P“

Is

I I

;.

b

M

ANTI-TIPbracket supplied (on
models so equipped). Tocheck
if the bracket is installed and
engagedpmperiy, xemovethe
drawerand inspectthe rear
levelingleg. Make sure it fits

.

securelyintothe slot in the

- bmcket.
If you pull the mnge out km the

wallfor any nason, make sure
the H leg is returned to its
positionin the bracket when you
push the range back.

@Xl tiD Wd

injurjcould

result. lb
prevent
accidental
tippingof the
rangq attach

ittothewall
or floor ~
installingthe

● Do not ieavechildrenalone-

chikkn shouldnot be left alone
or unattended in an axxxiwhere an
appIianceis in use. They should
neverbe allowedto sit or standon
any part of the appliance.

● Don’t allow anyone to climb,

stand or hang on the door,
draweror rangetop.Theycould
damage the range and even tip
it over,causing severe personal
injury.

● CAUTION:ITEMS OF

INTEREST ‘IX)CHILDREN
SHOULD N(YI’BE SIX)RED
IN CABINETSABOVEA
RANGE OR ON THE
BACKSPLASHOF A -­RANGE-CHILDREN
CLIMBING ON THE
RANGE 10 REACHITEMS
COULD BE SERIOUSLY
INJURED.

c Never wear loose-fitting or
hanging garments while using
theappliance.Flammablematerial

could be ignited if brought in
contact with hot heating elements
and may cause severe bums.

● Use only dry pot holdem—

moist or damp potholders on
hot surfaces may result in bums
from steam. Do not let pot holden
touch hot heating elements. Do
not use a towel or other bum
cloth.

● Never use your appliance for

warming or heating the room.

● Storage in or on appliance-

Flammablematerialsshouldnotbe
stored in an oven or near sufice
units.

● Keep hood and grease fdtem

clean to maintain good venting
and to avoidgrease fires.

3

● 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.

Smotherflamingpanon

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.

s 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 surfhces include

the cooktop and areas facing the
cooktop, oven vent opening and
surfhces 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.

IMPORT~T SAFETY INSTRUCTIONS (continued)

Oven

● Stand awayfrom range when

opening oven door.Hot air or

steam which escapes can cause
bums to hands, face and/or
eyes.

● Don’t heat unopened food

containers in the oven. Pressure
could build up andthecontainer
could burst, causing an injury.

QKeep ovenvent duct
unobstructed.

● Keep oven free from grease

buildup.

c 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 ovenwalls.

● Whenusing cooking or

roasting bags in oven, follow
the manufacturer’s directions.

● Do not use your ovento dry

newspapers. If overheated, they
can catch fire.

Surface Cooking Units

● Use proper pan size-This

appliance is equipped with one
or more surfiice 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

unattendedat highheatse-

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$twe al~~~ 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 glass,

glass/ceramic, earthenware or
other glazed containem are

suitable for range-top service;
othersmaybreak because of the

sudden change in temperature.
(See section on “Surface
Cooking” for suggestions.)

● To

mhimize burns, ignition

of flammable materials, and

spillage, the handle of a
container should be turned
towardthe center of the range
without extending over nearby

surfhce units.

● Keep an eye on foods being

fried at HIGH or MEDIUM
HIGH heats.

● Toavoid the possibility

of a burn or electric

alwaysbecertainthatthe
controlsforall

are at OFF position and all

coils are cool before attempting
to lift or remove the unit.

● Don’timmerse or soak

removable surface
put them in a dishwasher.

QWhen flaming foods under
the hood, turn the fan off. The
fan, if operating, may spread
the flame.

QFoodsfor 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 eff~tive

shallow or deep-fat frying.

Filling the pan

cause spillovers when food is

added.

● If a combination of oils or

fats will be used in frying, stir

together before heating, or as tits

melt slowly.

● Always heat fat slowly, and

watch as it heats.

● Use deep fat thermometer

whenever possible to prevent

overheatingtit beyondthe
smokingpoint.

SA~ THESE
INSTRUCTIONS

shock,

surface units

UNts. Don’t

too fill of fat can

,.,

r

‘k

● Alwaysturn surface unit to

OFF before removing utensil.

4

Installing
YourRange

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

floor 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.

Leveling the
Range

~..

(on models so equipped)

Leveling screws are located on

each corner of the base of the

range. By removing the bottom

drawer, you can level the range to

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.
Lift drawer if necessary to insert
easily. Let front of drawer down,
then push into close.

One of the rear leveling screws
will engage the ANTI-TIP bracket

(allow for some side to side
adjustment). Allow a minimum
clearance of 1/8” between the range
and the leveling screw that is to be

installed into the ANTI-TIP bracket.

Energy-SavingTips

Surface Cooking

● Use cooking utensils 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 and eggs to boil,
then turn to OFF position and cover

with lid 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 HIGH—quick

brownings.

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 coffee, heat only the amount

needed. It is not economical to boil

a container full of water for only

one or two cups.

Oven Cooking

s Preheat the 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 the 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.

c 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.

.

‘%9 ‘

5

Fmtures of Your Range

@

(D

I

Model JBC16GK

Model JBC26K

/’- .

..:.

(D

/

A

al

Model JMC27GJ

Model JSC27GJ

Feature Index

1 Model and Serial Numbers

I

2 Surface Unit Controls

I

3 “ON” Indicator Light/Lights

for Surface Units

4 Oven Set Control

I

5 Oven Temp Control

I

6 Oven Cycling Light

I

7 Automatic Oven Timer,

Clock and Minute Timer

Explained Model

I

I

on page

2
8

JBC16GK

I

I

8

13

I

13

I

13

I

12

I

I
I

Clock &

●

●

1

●

●

●

Timer

Model

JBC26K

●

+++

●

●

●

●

Model

I

JMC27GJ

I

●

I

● ●

1 .1.1

● ●

● ●

Model

I

JSC2TGJ

I

●

I

I
I

I

8 Tilt-Lock Calrod@ Surface Unit

(May be raised but not removed
when cleaning under unit. )

9 Plug-In Calrod@ Surface Unit

(May be removed when cleaning
under unit. )

10 Chrome-Plated Trim Rings

and Porcelain Drip Pans

11 Chrome-Plated Trim Rings and

Aluminum Drip Pans

12 Oven Vent Duct (Located under

right rear surface unit. )

13 Oven Interior Light (Comes on

automatically when door is opened. )

14 Oven Light Switch
15 Broil Unit
16 Bake Unit (Maybe lifted gently

for wiping oven floor.)

17 Oven Shelves

20

3 6-in.

1 8-in.

20

20

20

21

21

13
18
14

13 2

3 6-in. 3 6-in.

1 8-in. 1 8-in.

2 6-in.
2 8-in.

4

●

c

●

●

c

●

2

●

2

●

2

18 Oven Shelf Supports (Letters A, B, C and

D indicate cooking positions for shelves
as recommended on cooking guides. )

19 Broiler Pan and Rack
20 Storage Drawer
21 Anti-Tip Bracket

(See Installation Instructions)

“G” in model number indicates Black Glass Door.

k

23

3,5

13

18

●

●

●

●

●

● ●

● ●

● ●

●

●

●

Surface Cooking

See Surface Cooking Guide on pages 10 and U.

Surface Cooking with
Infhite 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 WM
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

II

.

I

Step 1: Grasp control knob and
push in.

Cooking Guide
for Using Heats

HI

HI

MED

Lo

VW

N(Yl13:

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

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

Quick start for cooking; bring
water to boil.

Fast fry, pan broil; maintain
fist boil on large amount of
fd.

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.

Step 2: Turn either clockwise or

counterclockwise to desired heat

setting.

Control must be pushed in to set
only from OFF position. Whe~
control is in any position other

OFF,it maybe rotated

than
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.

*

‘d’

Questions & Answers

‘‘ Q. May I can foods and preserves

on my surface units?

A. Yes, but only use cookware

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 Guide.

.

Home Canning Tips

.- .

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

A. Cookware without flat surfaces

is 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 even though
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 connect ion.

Q. Whv does my cookware tilt
when I“place it o-nthe surface unit?

A. Because the surface unit is

not flat. h4ake sure that the “feet”
on your Calrod@ units are sitting
tightiy in the range top indentation

and the reflector ring is flat on the
range surface.

Q. Whv is the porcelain finish on

my coo”kware coming off?
A. If you set your Calrod@ unit

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

Canning should be done on
cooktop only.

In surface cooking of foods other
than canning, the use of large­diameter pots (extending more than

l-inch beyond edge of trim ring) is
not recommended. However, when
canning with water-bath or
pressure canner, iarge-diameter
pots 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
POTS FOR FRYING OR
BOILING FOODS OTHER
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 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
best uses surface unit. )

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
pots for good canning results.

3. Flat-bottomed canners give best
canning results. Be sure bottom of
canner is flat or slight indentation

fits snugly over surface unit.
Canners with flanged or rippled
bottoms (often found in enamelware)
are not recommended.

RIGHT WRONG

4. When canning, use recipes from

reputable sources. Reliable recipes

are available from the manufacturer

of your canner; manufidcturers of

glass jars for canning, 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.

NOTE: 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
HOT tap water.

9

Surface Cooking Guide

Cookware Tips

1. 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 MEDIUM settings. Steel
pans may cook unevenly if not
combined with other metals.

Food

Cereal

Cornmeal, grits,
oatmeal

COeoii

(hflee

Eggs

Cooked In shell

Fried sunny -sdc-up

Frmd over cu~)

Pouched

Scrtimbled or omelets

Fruits

Meats, Poultry

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

Pan-fried: Tender
chops: thm steaks up
to 3/4-inch; minute
steaks: hamburgers;

franks and sausage;
thin fish fillets

Covered
Saucepan

Uncoverecl
Saucepan

F)ercolator

Covered

Saucepan

Covered
Skillet

Uncovered
Skillet

Covered
Skillet

IJncovered
Skillet

Covered
Saucepan

Covered
Skillet

Uncovered
Skillet

Use non-stick or coated metal
cookware. Flat ground Pyroceram@
saucepans or skillets coated on the
bottom with aluminum generally
cook evenly. Use glass saucepans
with heat-spreading trivets
available for that purpose.

2. To conserve the most cooking
energy, pans should be flat on the
bott~rn,-have straight sides and tight

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 LO.

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

MED 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 MED HI to
brown meat. Add water or
other liquid.

HI. Preheat skillet, then
grease lightly.

Setting to Complete
CookingCookware

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

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

LO to maintain gentle but

steadv oerk.

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

15minutes for hard cooked.

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

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

LO. Carefully add eggs.
Cook uncovered about 5
minutes at MED HI.

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

LO. Stir occasionally and
check for sticking.

LO. Simmer until fork

tender.

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

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
ring traps heat which causes
“crazing” (fine hairline cracks)
on porcelain, and discoloration
ranging from blue to dark gray on
chrome trim rings.

Comments

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

Milk boils over rapidly. Watch as
boiling point approaches.

Percolate 8 to 10minutes for
8 CUEIS.less for fewer CUDS.

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 cooking time.

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 1to 2-inches: 1 to
2 hours. Beef Stew: 2 to 3 hours.

Pot Roast: 2 Yzto 4 hours.
Pan frying is best for thin steaks

and chops. If rare is desired, pre­heat skillet before adding meat.

.’W

10

3. Deep Fat Frying. Do not overfill

kettle with fat that may spill over
when adding food. Frosty foods
bubble vigorously. Watch foods

frying at HIGH temperatures and
keep range and hood clean from
accumulated grease.

RIGHT

c

-d ~ NOT

OVER 1“

Fried Chicken

Pan fried bacon Uncovered

Sauteed: Less tender
thin steaks (chuck,

round, etc.); liver;
thick or whole fish

Simmered or stewed
meat: chicken: corned
beef; smoked pork;
stewing beefi tongue;
etc.

Melting chocolate,

butter, marshmallows

Pancakes or
French toast

Pasta
Noodles or spaghetti

Pressure Cooking Pressure

Puddings, Sauces,

Candies, Frostings

Vegetables

Fresh

Frozen Covered

Sauteed: Onions;
green peppers;
mushrooms: celery; etc.

Rice and Grits

<

Directions and Setting

Cookware Comments

Covered
Skillet

Skillet

Covered
Skillet

Covered
Dutch Oven,
Kettle or
Large
Saucet)an

Small
Uncovered
Saucepan.
Use small
surface unit

Skillet or
Griddle

Covered
Large Kettle
or Pot

Cooker or
Canner

Uncovered

Saucepan
Covered

Saucepan

Saucepan

Uncovered
Skillet

Covered

Saucepan

to Start Cooking

HI. Melt fat. Switch to MED
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.

wM. Allubvloto 15minutesto
melt through. Stir to smooth.

MED HI. Heat skillet 8 to

10 minutes. Grease lightly.

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

HI. Heat until first jiggle is
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.

Setting to Complete

CookingFood

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

MED HI. Cook, turning

over as needed.

LO. Cover and cook
until tender.

LO. Cook until fork
tender. (Water should
s~owly boil). For very large
loads, medium heat may
be needed.

Cook 2 to 3 minutes per side. Thick batter takes slightly longer

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

MED HI for foods cooking

10 minutes or less. MED for

foods over 10minutes.
LO. To finish cooking. Stir frequently to prevent

MED. Cook 1 pound 10

to 30 or more minutes,
depending on tenderness
of vegetable.

LO. Cook according to
time on package.

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

WM. Cover and cook
according to time.

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

A more attention-free method
is to start and cook at MED.

Meat may be breaded or
marinated m 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.

time. Turn over pancakes when
bubbles rise to surface.

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

Cooker should jiggle 2 to 3 times
per minute.

sticking.

Uncovered pan requires more
water and longer time.

Break up or stir as needed while
cooking.

Turn over or stir vegetable as
necessary for even browning.

Triple in volume after cooking.

Time at WM. Rice: 1 cup rice and
2 cups water—25 minutes. Grits:

1 cup grits and 4 cups water—

40 minutes.

11

Automatic Timer and Clock

The automatic timer and clock on
your range are helpful devices that
serve several purposes. The knob
locations on some range models
may vary and will look like one of
the two sets of timers below.

Models: JBC26K, JMC27GJ,
and JSC27GJ

To Set Clock
~

SET THE CLOCK, push the

center knob in and turn the clock

hands to the correct time. (The
Minute Timer pointer will move
also, let knob out, turn the Timer
pointer to OFF.)

To Set Minute Timer

The Minute Timer has been
combined with the range clock.

Use it to time all your precise

cooking operations. You’ll

recognize the Minute Timer as the

pointer which is different in color

and shape than the clock hands.

IT) SET THE MINUTE TIMER,
turn the center knob, without

pushing in, until pointer reaches
number of minutes you wish to
time. (Minutes are marked, up to
60, in the center ring on the clock.)
At the end of the set time, a buzzer
sounds to tell you time is up. Turn
knob, without pushing in, until
pointer reaches OFF and buzzer
stops.

Time Bake Uses
Automatic Timer

Using Automatic Timer, you can
TIME BAKE with the oven starting
immediately and turning off atthe Stop
Time set or you can set both DELAY
START (some models say START)
and STOP dials to automatically start
and stop oven at a later time of day.
It takes the worry out of not being
home to start or stop the oven.

Setting the dials for TIME BAKE
is explained in detail on page 14.

Model JBC16GK
Clock and Minute Timer

This model has a time of day clock
and minute timer but does not have
START and SlOP dials needed for
TIME BAKE function.

Questions
Q. How can I use my Minute

Timer to make my surface
cooking easier?

A. Your Minute Timer will help

time total cooking which includes
time to boil food and change
temperatures. Do not judge cooking
time by visible steam only. Food
will cook in covered containers
even though you can’t see any
steam.

Q. Must the Clock be set on
correct time of day when I wish
to use the Automatic Timer for
baking?

A. Yes, if you wish to set the

DELAY START or STOP dials to
turn on and off at set times during
timed functions.

Q. Can I use the Minute Timer
during oven cooking?

A. The Minute Timer can be used

during any cooking function. The
Automatic Timers (DELAY START ..
and STOP dials) are used with
TIME BAKE function only.

Q. Can I change the clock while
I’m Time Cooking in the oven?

A. No. The clock cannot be changed

during any program that uses the
oven timer. You must either stop
those programs or wait until they
are finished before changing time.

and Answers ““

Using Your oven

Before Using Your Oven

1. Look at the controls. Be sure

you understand how to set them
properly. Read over the directions
for the Automatic Oven Timer so
you understand its use with the
controls.

2. Check oven interior. Look at
the shelves. Take a practice run at

removing and replacing them properly,

to give sure, sturdy support.

3. Read over information and tips
that follow.

4. Keep this book handy so you can
refer to it, especially during the
first weeks of getting acquainted
with your range.

Oven Controls

Oven Interior Shelves

The shelves are designed with stop­locks so that when placed correctly
on the shelf supports, they (a) will
stop before coming completely
from the oven, and (b) will not tilt
when removing food from or
placing food on them.

TO REMOVE shelves from the
oven, lit-lup rear of shelf, pull
forward with stop-locks along top
of shelf supports. Be certain that
shelf is cool before touching.

TO REPLACE shelves in oven,
insert shelf with stop-locks resting
on shelf supports. Push shelf toward
rear of oven; it will fall into place.
When shelf is in proper position,
stop-lockss on shelf will run under
shelf support when shelf is pulled
forward.

Shelf Positions

Oven Light

The light comes on automatically
when the door is opened. Use switch
to turn light on and off when door

is closed.

The switch is located on the front
of the door on some models. On

other models, you’ll find it on the
control panel.

The controls for the oven(s) are
marked OVEN SET and OVEN
TEMP. OVEN SET has settings for
BAKE, TIME BAKE (on models so
equipped), BROIL and OFF. When
you turn the knob to the desired
setting, the proper heating units are
then activated for that operation.

OVEN TEMP maintains the
temperature you set, from WARM

(150”F.) to BROIL (550°F.).

The Oven Cycling Light glows
until the oven reaches your selected
temperature, then goes off and on with
the oven unit(s) during cooking.

PREHEATING the oven, even to
high temperature settings, is speedy
—rarely more than about 10minutes.

Preheat the oven only when

necessary. Most foods will cook

satisfactorily without preheating.

*

If you find preheating is necessary,

keep an eye on the indicator light

and put food in the oven promptly

after light goes out.

The oven has four shelf supports
marked
(top). Shelf positions for cooking
food are suggested on Baking,
Roasting and Broiling pages.

A (bottom), B, C and D

13

Baking

When cooking a food for the first
time in your new oven. use time
given on recipes as a guide. Oven
thermostats, over a period of years,
may “drift” from the factory setting
and differences in timing between
an old and a new oven of 5 to 10

minutes are not unusual and you
may be inclined to think that the new
oven is not performing correctly.

However, your new oven has been

set correctly at the factory and is

more apt to be accurate than the
oven it replaced.

How to Set YourRange

for Baking

that you set. Examples of Immediate
Start (oven turns on now and you
set it to turn off automatically) or
Delay Start and Stop (setting the
oven to turn on automatically at a
later time and turn off at a preset
stop time) will be described.

How to Set Immediate
Start* and Automatic Stop

N~E: Before beginning, make

sure the hands of the range clock
show the correct time of day.

Immediate Start is simply setting
oven to start baking now and turning
off at a later time automatically.
Remember, foods continue cooking
after controls are off.

Step 1: To set start time, push in
knob on DELAY START dial and
turn pointer to time you want oven
to turn on, for example 3:30.

Step 2: To set Stop Time, push in
knob on STOP dial and turn pointer
to time you want oven to turn off,
for example 6:00. This means your
recipe called for two and one-half
hours of baking time

Step 1: Place food in oven, being

certain to leave about 1inch of

space between pans and walls of
oven for good circulation of heat.

Close oven door. During baking,

avoid frequent door openings to

prevent undesirable results.

Step 2: Turn OVEN SET knob to

BAKE and OVEN TEMP knob to
temperature on recipe or on Baking
Guide.

Step 3: Check food for doneness
at minimum time on recipe, Cook
longer if necessary. Switch off heat
and remove foods.

How to Time Bake*

The automatic oven timer controls
are designed to turn the oven on or
off automatically at specific times

Step 1: To set Stop Time, push in
knob on STOP dial and turn pointer
to time you want oven to turn offi
for example 6:00. The DELAY
START dial (some models may say
START) should beat the same
position as the time of day on clock.

Step 2: Turn OVEN SET knob to
TIME BAKE. Turn OVEN TEMP
knob to oven temperature, for
example 250”F. The oven will start
immediately and will stop at the
time you have set.

How to Set Delay Start
and Stop*

Delay Start and Stop is setting the
oven timer to turn the oven on and
off automatically at a later time
than the present time of day.

14

NOTE: Time on STOP dial must

be later than time shown on range
clock and DELAY START dial.

Step 3: Turn OVEN SET knob to
TIME BAKE. Turn OVEN TEMP
knob to 250”F. or recommended

temperature.
Place food in oven, close the door

and automatically the oven will be
turned on and off at the times you
have set. Turn OVEN SET to OFF
and remove food from oven.

OVEN INDICATOR LIGHT(s) at
TIME BAKE setting may work
differently than they do at BAKE
setting. Carefully recheck the steps
given above. If all operations are
done as explained, oven will
operate as it should.

*On models equipped with

TIINIE

BAKE.

Baking Guide

1. Aluminum pans conduct heat

quickly. For most conventional
baking, light, shiny finishes generally
give best results. They prevent
overbrowning in the time it takes
for heat to cook the center areas.
Dull (satin-finish) bottom surfaces
of pans are recommended for cake
pans and pie plates to be sure those
areas brown completely.

Food Container
Bread

Biscuits (‘/J-in. thick) Shiny Cookie Sheet

Coffee cake Shiny Metal Pan with

Corn bread or muffins Cast Iron or Glass
Gingerbread Shiny Metal Pan with

,Mufiins
Popovers Deep Glass or Cast Iron Cups

Quick loaf bread Metal or Glass Loaf Pans
Yeas{bread (2 loaves) Metal or Glass Loaf Pans

Plaln rolls Shiny Oblong or Muffin I%m

Sweet rolls

Cakes
(wlthout shortening)

Angel fbod Aluminum Tube Pan
Jelly roll
Sponye

Cakes

Bumit cakes

Cupcakes Shiny Metal Muffin Pans

Frmt cakes

La]er Shiny Metal Pdn with

La}er. chocolate

Loaf Metal or Glass Loaf Pans

Cookies

Brownies
Drop
Refrigerator
Rolled or sliced Cookie Sheet B, C 375”-400° 7-12

Fruits,

Other Desserts

Baked apples Glass or Metal Pan A, B, C 350°-4000
Custard Glass Custard Cups or Casserole B 300°-3500

Puddings. Rice Glass Custard Cups or B

and Custard Casserole

Pies
Frozen

\ler]ngue

One crust Glass or Satin-finish Metal A. B 400°-4250 45-60
TWO

C~S( Glass or Satin-finish Metal B 400°-425” 40-60 temperature, longer time.

PMtn shell Glass or Satin-finish Metal B
\liscellaneous

Baked paatoes Set on Oven Shelf A, B, C
Scalloped dishes
Sout-ties

satin-finish bottom

satin-finish bottom
Shiny Metal Muffin Pans

Shiny Oblong or Muffin Pdns B, A

Metal Jelly Roll Pdn
Metal or Ceramic P~n

Metal or Ceramic Pan

Metal or Glass Loaf or
Tube I% Individual ctikcs.

satin-finish bottom
Shiny Metal Pan with
satin-finish bottom

Metal or Glass Pans B, C 325”-350°
Cookie Sheet B. C
Cookie Sheet B. C 400°-4250

(set in pan of hot water)

Foil Pan on Cookie Sheet

Spread to crust edges B. A 325°-3500 15-25 To quickly brown meringue. use

Glass or Metal Pan A. B, C
Glass

2. Dark or non-shiny finishes,

which cook longer than 30 to
glass and Pyroceram@ cookware, 40 minutes. For-food with short
generally absorb heat, which may
result in dry, crisp crusts. Reduce
oven heat 25°F. if lighter crusts are
desired. Preheat cast iron for baking
some foods for rapid browning
when food is added.

cooking times, preheating gives

best appearance and crispness.

4. Open the oven door to check

food as little as possible to prevent

uneven heating and to save energy.

3. Preheating the oven is not always
necessary, especially for foods

Shelf

Position

B, C

B. A 3500-4000

B
B

A, B 400°-4250

B 375° 45-60

B

A, B

A, B

A

B

A

A. B

B

A, B

B

B

B

A

B 3oo”-i5i’ 30-75

oven

Temperature

400”-475”

400°-4500

350”

350”-375”

375°-425”

375”-425”

350”-375’”

325°-3750 30-55

375°-4000”

3~50.35~0

3~50-3500

350”-375”

z750.3M)0

350°-3750

350”-375”

350°

350°-4000 10-20 Usc Shelf C and Increase temp.

325° 50-90

400°-4250

450°

3~50-4000°

3~50-J7~0

Time,

I$linutes

15-20 Cmmcd. refrigerated biscuits take

20-30
~()-q()

45-53

~().~()

45-60
45-00

1()-25

~().~()

10-15 Llnc pun with wuxcd pupcr.

-$5-60

45-65

~().~5

2-4

hrs.

~@35

‘75-30

40-60

25-35

6-12 25°F. to 50”F. for more browning.

30-60

30-60 Reduce temp. to 300°F, for large

45-70 Large pies use 400”F. and increase

12-15

60-90 Increase time for large amount
30-60

Comments

2 [() 4 m]nutcs less time.

Prchcut cust ]ron pan for crisp crust.

Dccrcaw about 5 rmnutcs for muffin
nul. t)r bake at 450”F. h~r25 mmutcs,
then tit 3500F. k)r 10to 15rnlnutes.

[kirk metal or glws gi w deepest
brown]n:,

I-i)rth]n rolls. Shelf B rnuy bc
For thin rolls, Shelf 13may bc used.

Two-piccc pun is cxmvcn]cnt.

PJpcr 1mcrs produce more moist
crusts.
Use 300°F. and Shelf B for small or

Bar cookies from mix use same time.

custard. Cook bread or rice pudding
with custard base 80 to 90 minutes.

time.

400°F. for 8 to 10minutes.
Custard fillings require lower

or S]ZC.

used.

15

Roasting

Roasting is cooking by dry heat.
Tender meat or poultry can be
roasted uncovered in your oven.
Roasting temperatures, which
should be low and steady, keep
spattering to a minimum. When
roasting, it is not necessary to
sear, baste, cover or add water
to your meat.

Roasting is really a baking
procedure used for meats. Therefore,
oven controls are set to BAKE or
TIME BAKE. (You may hear a
slight clicking sound, indicating the
oven is working properly. ) Roasting

is easy; just follow these steps:

Step 1: Check weight of meat, and
place, fat side up, on rc)asting rack

in a shallow pan. (Broiler pan with
rack is a good pan for this. ) Line
broiler pan with aluminum foil when
using pan for marinating, cooking
with fruits, cooking heavily cured
meats, or for basting food during
cooking. Avoid spilling these
materials on oven liner or door.

Step 2: Place in oven on shelf in
A or B position. No preheating is

necessary.

Step 4: Most meats continue to
cook slightly while standing, after
being removed from the oven.
Standing time recommended for
roasts is 10to 20 minutes to allow
roast to firm up and make it easier to
carve. Internal temperature will rise
about 50 to 10°F.; to compensate for
temperature rise, if desired, remove
roast from oven at50 to 10°F.less
than temperature on guide.

N~E: You may wish to use TIME
BAKE, as described on page 14,to
turn oven on and off automatically.

Remember that food will continue
to cook in the hot oven and therefore
should be removed when the desired
internal temperature has been
reached.

For Frozen Roasts

c

Frozen roasts of beef, pork,
lamb, etc., can be started without
thawing, but allow 10to 25 minutes
per pound additional time (10
minutes per pound for roasts under
5 pounds, more time for larger
roasts).

● Thaw most frozen poultry before

roasting to ensure even doneness.
Some commercial frozen poultry
can be cooked successfully without

thawing. Follow directions given

on packer’s label.

Questions and Answers “

Q. Is it necessary to check for
doneness with a meat thermometer?

A. Checking the finished internal

temperature at the completion of
cooking time is recommended.
Temperatures are shown in Roasting
Guide on opposite page. For roasts
over 8 Ibs., cooked at 300°F. with
reduced time, check with thermometer
at half-hour intervals after half the
time has passed.

Q. Why is my roast crumbling
when I try to carve it?

A. Roasts are easier to slice if

allowed to cool 10to 20 minutes
after removing from oven. Be sure
to cut across the grain of the meat.

Q. Do I need to preheat my

oven each time I cook a roast
or poultry?

A. It is rarely necessary to preheat

your oven, only for very small
roasts, which cook a short length
of time.

Q. When buying a roast, are

there any special tips that would
help me cook it more evenly?

A. Yes. Buy a roast as even in

thickness as possible, or buy rolled
roasts.

Q. Can I seal the sides of my foil
“tent” when roasting a turkey?

A. Sealing the foil will steam the

meat. Leaving it unsealed allows the
air to circulate and brown the meat.

Step 3: Turn OVEN SET to BAKE
and OVEN TEMP to 325”F. Small
poultry may be cooked at 375°F.
for best browning.

16

Roasting Guide

Roasting

1. Position oven shelf at B for

small-size roasts (3 to 7 lbs. ) and
at A for larger roasts. 10to 25 minutes per pound mor~

2. Place meat fat-side up, or poultry

breast-side up, on broiler pan or
other shallow pan with trivet. Do
not cover. Do not stuff poultry until about 5° to 10”F.; to compensate for

just before roasting. Use meat

3. Remove fat and drippings as
necessary. Baste as desired.

4. Standing time recommended for
roasts is 10to 20 minutes to allow roast
to firm up and make it easier to
carve. Internal temperature will rise

temperature rise, if desired, remove

5. Frozen roasts can be
conventionally roasted by adding

time than given in guide for
refrigerated roasts. (10 minutes
per pound for roasts under 5 pounds.)
Defrost poultry before roasting.

probe for more accurate doneness. roast from oven at 5° to 10”F. less
Control signals when food has

than temperature on guide.
reached set temperature. (Do not
place probe in stuffing, )

Oven Approximate Roasting Tlmc, Internal

Type
\leat

Tender cuts; rib, high quality sirloin tip,

rump or top round*

Lamb Leg or bone-in shoulder*

Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked

Hum, rdw

Temperature Doneness

325° Rare: 24-30

325°

325°
325°
325°

3~50

Medium:

Well Done:
Rare:

Medium.
Wcl 1Done: N-35

Well Done:
Well Done:
To Warm: 10 nllnutes pcr p(mnci (any wclght)

Well Done:

in Minutes per Pound Temperature ‘F
3 to 5-lbs.

30-35

35-45
2 I-25

25-30

35-45
35-45

Under N)-lbs. 10to 15-lbs.

-70-S()

6 to 8-lbs.

18-22 130°-1400

??.-)~

-- -. 150°-160°

28-33
~()-~~
24-28 150”-160°
28-33

30-40”
30-40”

17-20 1600

170°-1850
I30°-1400

170°-1850
1700-180°
1700-180°

125°-1300

*For boneless rolled roasts over ()-inches thick. add 5 to 10 minutes per pound to times given tibovc.

Poultr}

Chicken or Duck
Chicken pieces

Turkey

325° Well

375°

325”

1 1

Done:

Well Done:

Well Done:

3 to S-lbs.

35-40
35-40

10 to lS-lbs. over 15-lbs. In thigh:

20-25 15-20

over S-lbs.

30-35

185°-190°
185°-190°

185°-190°

.

17

Broiling

Broiling is cooking food by intense
radiant heat from the upper unit in
the oven. Most fish and tender cuts
of meat can be broiled. Follow
these steps to keep spattering and

smoking to a minimum.
Step 1:If meat has fat or gristle near

edge, cut vertical slashes through
both about 2“ apart. If desired, fat
may be trimmed, leaving layer
about 1/8” thick.

Step 2: Place meat on broiler rack
in broiler pan which comes with
range. Always use rack so fat drips
into broiler pan; otherwise juices
may become hot enough to catch fire.

Step 3: Position shelf on recommended

shelf position as suggested in Broiling
Guide on opposite-page. Most
broiling is done on C position, but
if your range is connected to 208
volts, you may wish to use higher
position.

Step 6: Turn food only once during
cooking. Time foods for first side
per Broiling Guide.

Turn food, then use times given for

second side as a guide to preferred
doneness. (Where two thicknesses
and times are given together, use
first times given for thinnest food.)

Step %Turn OVEN SET knob
to OFF. Serve food immediately,

and leave pan outside oven to cool
during meal for easiest cleaning.

Use of Aluminum Foil

Questions & Answers

Q. Why should I leave the door
closed when broiling chicken?

A. Chicken is the only food

recommended for closed-door
broiling. This is because chicken is

relatively thicker than other foods
you broil. Closing the door holds
more heat in the oven which allows
chicken to cook evenly throughout.

Q. When broiling, is it necessary

to always use a rack in the pan?
A. Yes. Using the rack suspends

the meat over the pan. As the meat
cooks, the juices fall into the pan,
thus keeping meat drier. Juices

are protected by the rack and stay
cooler, thus preventing excessive
spatter and smoking.

Q. Should I salt the meat before
broiling?

A. No. Salt draws out the juices

and allows them to evaporate.
Always salt after cooking. Turn
meat with tongs; piercing meat
with a fork also allows juices to
escape. When broiling poultry
or fish, brush each side often

with butter.

Step 4: Leave door ajar a few inches
(except when broiling chicken).
The door stays open by itself, yet
the proper temperature is maintained
in the oven.

Step 5: Turn both OVEN SET and
OVEN TEMP knobs to BROIL.
Preheating units is not necessary.
(See notes in Broiling Guide.)

1. If desired, broiler pan maybe
lined with foil and broiler rack may
be covered with foil for broiling.
ALWAYSBE CERTAIN TO MOLD
FOIL THOROUGHLY TO
BROILER RACK, AND SLIT
FOIL TO CONFORM WITH

SLITS IN RACK. Broiler rack is

designed to minimize smoking and

spattering, and to keep drippings
cool during broiling. Stopping fat
and meat juices from draining to
the broiler pan prevents rack from

serving its purpose, and juices may

become hot enough to catch fire.

2. DO N~ place a sheet of
aluminum foil on shelf. To do so
may result in improperly cooked
foods, damage to oven finish and
increase in heat on outside surfaces
of the oven.

Q. Why are my meats not turning
out as brown as they should?

A. In some areas, the power

(voltage) to the range maybe low.
In these cases, preheat the broil
unit for 10minutes before placing
broiler pan with food in oven.
Check to see if you are using the
recommended shelf position. Broil
for longest period of time indicated
in the Broiling Guide. Turn food

only once during broiling.

Q. Do I need to grease my broiler
rack to prevent meat from sticking?

A. No. The broiler rack is designed

to reflect broiler heat, thus keeping
the surface cool enough to prevent
meat sticking to the surface. However,
spraying the broiler rack lightly with
a vegetable cooking spray before
cooking will make cleanup easier.

18

Broiling Guide

Broiling

1. Always use broiler panand rack

that comes with your oven. It is
designed to minimize smoking and
spattering by trapping juices in the
shielded lower part of the pan.

2. Oven door should be ajar for all
foods except chicken; there is a

special position on door which

holds door open correctly.

3. For steaks and chops, slash fat
evenly around outside edges of meat.

To slash, cut crosswise through
outer fat surface just to the edge of
the meat. Use tongs to turn meat
over to prevent piercing meat and
losing juices.

4. If desired, marinate meats or
chicken before broiling. Or brush
with barbecue sauce last 5 to 10
minutes only.

5. When arranging food on pan,
do not let fatty edges hang over
sides, which could soil oven with
fat dripping.

& Broiler does not need to be
preheated. However, for very thin
foods, or to increase browning,
preheat if desired.

7. Frozen Steaks can be
conventionally broiled by
positioning the oven shelf at next
lowest shelf position and increasing
cooking time given in this guide

1% times per side.

8. If your oven is connected to
208 volts, rare steaks may be broiled
by preheating broil heater and
positioning the oven shelf one
position higher.

Food Thickness l%sition
Bacon %-lb.

Ground Beef

Well Done

Beef Steaks
Rare l-inch thick

Medium (1 to l%-lbs, )
Well Done

Rare 1%-m. thick
Medium (2 to 2%-lbs. )
Well Done

Chicken 1 whole A

Bakery

Products

Bread (Toast) or

Toaster Pastries

English Muffins 2 (split)

Lobster Tails

(6 to 8-02. each) turn over. open, Brush with melted butter

Fish

Ham Slices

(precooked)

F%rkChops 2(% inch)
Well Done

brnb

Chops

Medium

Well Done

Medium

Well Done

Wieners and similar
precooked sausages,
bratwurst

Quantity andlor Shelf

(about 8 c

thin slices)

l-lb. (4 patties)

% to %-in. thick c

c
c
c

c 10 7-8
c
c 25 20-25

(2 m 2’/2-lbs.),
split lengthwise

2 to 4 slices

1 pkg. (2)

2-4

l-lb. fillets % to
%-in. thick Brush with lemon butter before and

l-in, thick

2 (l-in. thick)
about 1 lb.

2(1inch)

about 10 to 12oz.

2 (1% inch)

about 1 lb. B 17 12-14

l-lb. pkg. (10)

c

c 3-4

B

c 5 5

B 8 8 Increase times 5 to 10minutes per side

c 10 10 Slash fat.

B 13 13

c 8

c 10 10
c 10

c 6

First Side

Time, Minutes

3%

7

7

9 9 before browning. Pdn frying is

13 13 recommended.

15 14-16

35 10-15

1~-z

13-16 Do not

Second Side

Time, Minutes

3%

4-5

7 Steaks less than 1 inch cook through

‘/2

Comments

Arrange in single layer.

Space evenly.
Up to 8 patties take about same time.

Slash fat.

Reduce times about 5 to 10 minutes per
side for cut-up chicken. Brush each side
with melted butter. Broil with skin
down first and broil with door closed.

Space evenly. Place English muffins
cut-side-up and brush with butter, if
desired.

Cut through back of shell. Spread

before and after half time.

Handle and turn very carefully.

during cooking if desired. Preheat
broiler to increase browning.

for 1%-inch thick or home cured.

4-7 Slashfat.

4-6

1-2

If desired, split sausages in half
lengthwise; cut into 5 to 6-inch pieces.

19

Care and Cleaning

Proper care and cleaning are
important so your range will give
you efficient and satisfiictory service.
Follow these directions carefhlly in
caring for your range to assure safe
and proper maintenance.

Finishes

The porcelain enamel finish is
sturdy but breakable if misused.
This finish is acid-resistant.
However, any acid foods spilled
(such as fruit juices, tomato, or
vinegar) should not be permitted
to remain on the finish.

Cleaning Under the Range

The area under the range of models
equipped with a bottom drawer can
be reached easily for cleaning by
removing the bottom drawer. To
remove, pull drawer out all the way,
tilt up the front and remove it. To
replace, insert glides at back of
drawer beyond stop on range glides.
Lift drawer if necessary to insert
easily. Let front of drawer down,
then push in to close.

Caution: Be sure all controls are
turned to OFF and surface units
are cool before attempting to lift
or remove them.

After lifting the tilt-lock units or
removing plug-in units, remove the
trim rings and drip pans under the
units and clean them according to
directions in the Cleaning Guide on
page 23. Wipe around the edges of
the surface unit openings. Clean
the area below the units, Rinse all
washed areas with a damp cloth
or sponge.

Tilt-Lock (stand-up) Units

(on models so equipped)

Tilt-bck units cannot be removed.

Lifl a plug-in unit about 1” above
the trim ring—just enough to grasp
it—and you can pull it out.

Do not lift a plug-in unit more

than 1!’ If you do, it may not lie

flat on the trim ring when you
plug it back in.

Repeated lifting of the plug-in

unit more than 1” above the trim
ring can permanently damage

the receptacle.

To replace a plug-in unit:

Removable Oven Door

To REMOVE door, open to BROIL
position, or where you feel hinge
catch slightly. Grasp door at sides;
lifl door up and away from hinges.

To REPLACE, grasp door at sides.
Line up door with hinges and push
door firmly into place.

Surface Units

Clean the area under the drip
pans often. Built-up soil, especially
grease, may catch fire, To make
cleaning easier, tilt-lock units lifl up
and lock in the up position, and
plug-in units are removable.

You can lift a tilt-lock unit upward
about 6“ and it will lock in the up
position.

To reposition the tilt-lock unit:

● Replace the drip pan into recess

in coolctop.

● Put trim ring in place over drip

pan. The drip pan must be under
the trim ring.

● Guide the surface unit into place

so it fits evenly into the trim ring.

Plug-In Units

(on model soequipped)

Plug-in units can be removed

20

● First place the drip pan, then the

trim ring into the surface unit cavity

found on top of the cooktop so the
unit receptacle can be seen through
the opening in the pan.

● Insert the terminals of the plug-in

unit through the opening in the drip
pan and into the receptacle.

● Guide the surface unit into place

so it fits evenly into the trim ring.

Note: The drip pan must be under
the trim ring.

CAUTION

● Do not attempt to clean plug-in

surface units in an automatic

dishwasher.

● Do not immerse plug-in surface

units in liquids of any kind.

● Do not bend the plug-in surface

unit plug terminals.

● Do not attempt to clean. adjust

or in any way repair the plug-in

receptacle.

OvenVentDuct

Your range is vented through a duct
located under the right rear surface
unit. Clean the duct often.

turn toward LO or LOWER. Each

notchchanges temperature 10

degrees.

After replacing lamp (bulb),
reconnect electrical power to
the range.

Oven Lamp

Remove the oven door, if desired,
to reach lamp easily.

If lamp cover is held in place with
three slotted screws...

To remove:

c Make sure unit is cool,

● Lift up right rear surface unit.

● Remove drip pan and ring.

c Lift out oven vent duct.

To replace:

● Place the part over the oven vent

located below the cooktc]p with
opening of the duct under the round
opening in the drip pan. It is
important that the duct is in the
correct position so moisture and
vapors from the oven can be
released during oven use.

Never cover the hole in the oven
vent duct with aluminum foil or
any other material. This prevents
the oven vent from working properly
during any cooking cycle.

NOTE:

Adjusting Oven Thermostat

Use time given on recipe when
cooking first time. Oven thermostats,
in time, may “drift” from the
factory setting and differences in
timing between an old and a new
oven of 5 to 10 minutes are not
unusual. Your oven has been set
correctly at the factory and is more
apt to be accurate than the oven
which it replaced. However, if you
find that your foods consistently
brown too little or too much, you
may make a simple adjustment in
the thermostat (Oven Temp) knob.

PULL KNOB OFF OF SHAFT,
LOOK AT BACK OF KNOB AND
NOTE CURRENT SETTING,
BEFORE MAKING ANY

- ADJUSTMENT.
To increase temperature, turn

toward HI or RAISE; to decrease,

1. Remove knob, and hold so
pointer is at top of knob. Hold

“skirt” of knob firmly in one hand.
With other hand, turn knob to move
pointer toward Raise or Lower.
Pointer is designed not to move
easily. If it is seated so it is difficult
to move, pointer maybe loosened
slightly. Insert a thin screwdriver,
knife blade or similar instrument
and lill up end of pointer slightly.

2. After adjustment is made, press
pointer firmly against knob. Return

knob to range, matching flat area
on knob and shaft. Recheck oven
performance before making an
additional adjustment.

1. Pull off knob. Loosen both screws

on back of knob.

2. Move pointer one notch in
desired direction. Tighten screws.

3. Return knob to range, matching
flat area of knob to shaft. Recheck
oven performance before making
an additional adjustment.

Lamp Replacement

CAUTION: BEFORE REPLACING
ANY LAMP, DISCONNE~
ELECTRIC POWER TO RANGE

AT THE MAIN FUSE OR CIRCUIT
BREAKER PANEL. LET LAMP
(OR BULB) AND LAMP COVER
COOL COMPLETELY.

● Remove the screws, remove

cover, and replace bulb with

40-watt appliance bulb.

● Replace lamp cover with three

screws.

If the oven lamp (bulb) has a
removable glass cover which is
held in place with a bail-shaped
wire...

To remove:

● Hold hand under cover so it

doesn’t fall when released. With
fingers of same hand, firmly push
down wire bail until it clears cover.
Lift off cover, DO NOT REMOVE
ANY SCREWS TO REMOVE
THIS TYPE OF COVER.

● Replace bulb with a 40-watt

home appliance bulb.

To replace cover:

● Place cover into groove of lamp

receptacle. Lift wire bail up to
center of cover until it snaps into
place. When in place, wire holds
cover firmly, but be certain wire
bail is not below depression in
center of cover.

21

Continuous Cleaning Oven Care

Do not attempt to clean the oven until you have read this section.

The top, bottom, sides, and back of
the oven liner, and door inner liner

are finished with a special coating
which cannot be cleaned in the
usual manner with soap, detergents,
commercial oven cleaners, coarse
abrasive pads or coarse brushes.
Use of such cleaners and/or the use
of oven sprays will cause permanent
damage.

The special coating is a porous
ceramic material which is dark in
color and feels slightly rough to the
touch. If magnified, the surface

would appear as peaks, valleys, and
sub-surface “tunnels ~’This rough
finish tends to prevent grease
spatters from forming little beads
or droplets which run down the
side walls of a hard-surface oven

liner leaving unsightly streaks that
require hand cleaning. Instead,
when spatter hits the porou.ffnish,

it is dispersed and is partially

absorbed. This dispersal action
increases the exposure of oven soil
to heated air, which results in
oxidation of soil. This finish also
reduces the visual effect of residual
soil. It may not disappear
completely and at some time after
extended usage, stains may appear.

The special coating works best on

small amounts of spatter. It does

not work well with larger spills,

especially sugars, egg, or dairy
mixtures. For this reason, the oven
is equipped with a removable,
replaceable aluminum foil oven
bottom liner which protects the

porous jnish on the bottom of the

oven from spillovers. Avoid spills
on inside surface of the oven door.
This special finish is not used on
oven shelves. Shelves are
removable and can be taken to the
sink for cleaning. See “Cleaning
Guide” on page 23 for cleaning
directions.

To Clean Oven:

Use the following steps when
cleaning your Continuous-Clean
Oven.

1. Let range parts cool before

handling. It is recommended that
rubber gloves be worn when
cleaning range parts manually.

2. Remove all cooking utensils
including the broiler pan and rack.

3. Remove oven shelves and clean

them manually with scouring pads

or mild abrasive.

4. Remove excess spills and
boilovers from aluminum foil oven
bottom liner before removing liner
from oven. This is to prevent
excess liquids from spilling onto
the porous finish. Then remove
aluminum foil bottom liner and
clean manually. (Before cleaning or

removing the aluminum foil liner,
lift bake unit out of the way.)

5. Clean oven window. Use mild
non-scratching cleanser and damp
cloth. Avoid spilling water or
cleaner on porous surface.

6. Soil visibility maybe reduced by
operating oven at 400”F. Close
door, set oven temperature control
to 400”F. Time for at least 4 hours.

Repeated cycles may be necessary

before improvement in appearance

is apparent, particularly on oven
door: For moderate to heavy soiling
of oven door, use method described
in item (7) below before running
400°F. cycle. The oven timer can
be used to control the cycle

automatically at a time convenient

for you. Some slight smoking may
occur, similar to that which may
occur during Time Bake cooking.

REMEMBER: DURING THE

OPERATION OF THE OVEN,

THE DOOR, WINDOW AND

OTHER RANGE SURFACES
WILL GET H~ ENOUGH TO

CAUSE BURNS. DO NOT

TOUCH. LET THE RANGE

COOL BEFORE REPLACING

ALUMINUM FOIL OVEN

B~lXIM AND OVEN SHELVES

IF THEY WERE REMOVED.

7. If a spillover or heavy soiling

occurs on the porous surface, as

soon as the oven has cooled,

remove as much of the soil as

possible using a small amount

of water and a stiff bristle nylon

brush. When using water, use it

sparingly and change it frequently,
keeping it as clean as possible, and
be sure to blot it up with paper
towels, cloths, or sponges. Do not
rub or scrub with paper towels,
cloths or sponges, since these will
leave unsightly lint on the oven
finish. If water leaves a white ring
on the finish as it dries, apply water
again and blot it with a clean sponge,
starting at the edge of the ring and
working toward the center.

Use care in removing and replacing
aluminum foil oven bottom liner

and shelves and in placing and
removing dishes and food to avoid
scratching, rubbing or otherwise
damaging the porous jinish on the
oven walls and door.

Do not use soap, detergent,
commercial oven cleaner, silicone
oven sprays, coarse steel pads or
coarse brushes on the porous
surjiace. These products will spot,

clog, and mar the porous surface
and reduce its ability to work.

22

Cleaning Guide

NOTE: Let range/oven parts cool before touching or handling.

PART

Bake Wit and
Broil

Unit

Broiler Pan and Rack

MATERIALS‘Ill USE

I

● Soap and Water

● Soap-Filled Scouring Pad

● Plastic Scouring Pad

GENERALDIRECTIONS

Do not clean the bake unit or broil unit. Any soil will burn off when the unit is

heated. N~E: The bake unit is hinged and can be lifted gently to clean the oven
floor. If spillover, residue, or ash accumulates around the bake unit, gently wipe
around the unit with warm water.

Drain fat, cool pan and rack slightly. (Do not let soiled pan and rack stand

cool.) Sprinkle on detergent. Fill the pan with warm water and spread cloth or paper towel
over the rack. Let pan and rack stand for a few minutes. Wash; scour if necessary.

in oven to

Rinse and dry. OPTION: The broiler pan and rack may also be cleaned in a dishwasher.

Control Knobs:

Range Top and Oven

Outside Glass Finish

● Mild Soap and Water

● Soap and Water

Pull off knobs. Wash gently but do not soak. Dry and return controls to range,
making sure to match flat area on the knob and shaft.

Wash all glass with cloth dampened in soapy water. Rinse and polish with a dry
cloth. If knobs are removed, do not allow water to run down inside the surface of
glass while cleaning.

Metal, including
Chrome

Side Trims,

● Soap and Water

Wash, rinse, and then polish with a dry cloth. DO N~ USE steel wool, abrasives,
ammonia, acids, or commercial oven cleaners which may damage the finish.

Trim Strips, and
Brushed Chrome

Porcelain Enamel
Surfac&

● Paper Towel

s Dry Cloth

● Soap and Water

Avoid cleaning powders or harsh abrasives which may scratch the enamel.
If acids should spill on the range while it is hot, use a dry paper towel or cloth to

wipe up right away. When the surface has cooled, wash and rinse.
For other spills, such as fat smatterings, etc., wash with soap and water when cooled

and then rinse. Polish with a dry cloth.

I%inted Surfaces e Soap and Water

Use a mild solution of soap and water. Do not use any harsh abrasives or cleaning

powders which may scratch or mar surface.

Inside Oven DOOP

* Soap and Water

To clean oven door; remove by opening to BROIL position and grasping door at sides.

Lift door up and away from hinges. Clean with soap and water. Replace by grasping

door at sides and lining up door with hinges. Push door firmly into place.

Removable
Aluminum Foil
Oven Bottom Liner

@ Damp Cloth

Only a damp cloth maybe used to clean aluminum foil oven bottom liner.
Aluminum foil oven bottom liner may be replaced with heavyweight aluminum foil
cut to the size of the original liner. Be sure to remove this liner from oven bottom
before cleaning oven.

Oven Vent Duct

* Soap and Water

Remove the Oven Vent Duct found under the right rear surface unit. Wash in hot,
soapy water and dry and replace. (Opening should match opening in drip pan. )

Shelves

~ Soap and Water

Your shelves can be cleaned by hand, using any and all mentioned materials. Rinse
thoroughly to remove all materials after cleaning.

Calrod@ Surface
Unit Coils

Spatters and spills burn away when the coils are heated. At the end of a meal,
remove all utensils from the Calrod@ unit and heat the soiled units at HI. Let the
soil burn off about a minute and switch the units to OFF. Avoid getting cleaning
materials on the coils. Wipe off any cleaning materials with a damp paper towel
be@e heating the Calrod@ unit.

DO NOT handle the unit before completely cooled.
DO N~ immerse plug-in units in any kind of iiquid.

Storage Drawers

● Soap and Water

For cleaning, remove drawer by pulling it all the way open, tilt up the front and lift
out. Wipe with damp cloth or sponge and replace. Never use harsh abrasives or
scouring pads.

Chrome-Plated

Trim Rings

* Soap and Water
o Stiff-Bristled Brush

● Soap-Filled Scouring Pad

(Non-metallic)

Porcelain Enamel or
Aluminum Drip Pans

*Spillage of marinades, fi-uit j uices, and basting materials containing acids may cause discoloration. Spillovers should be wiped up immediate] y,

● Soap and Water

● Soap-Filled Scouring Pad

● Plastic Scouring Pad

Clean as described below or in the dishwasher. Wipe all rings after each cooking so
unnoticed spatter will not “burn on” next time you cook. To remove “burned-on”

spatters, use any or all cleaning materials mentioned. Rub lightly with scouring pad

to prevent scratching of the surface.

Cool pans slightly. Sprinkle on detergent and wash or scour pan with warm water.
Rinse and dry. In addition, pans maybe cleaned in the dishwasher.

with care being taken to not touch any hot portion of the oven. When the sutl%ce is cool, clean and rinse.

23

.+-L: Questions?

~_,.: Use This Problem Solver

PROBLEM POSSIBLE CAUSE AND REMEDY

OVEN WILL NOT WORK

OVEN LIGHT
DOES NOT WORK

FOOD DOES N~ OVEN SET knob not set at BROIL.
BROIL PROPERLY

FOOD DOES NOT ROAST

OR BAKE PROPERLY

Plug on range is not completely inserted in the electrical outlet.
The circuit breaker in your house has been tripped, or a fuse has been blown.
Oven controls not properly set.

Light bulb is loose.
Bulb is defective. Replace.
Switch operating oven light is broken. Call for service.

OVEN TEMP knob not set at BROIL.

Door not left ajar as recommended.

Improper shelf position being used. Check Broiling Guide.

Necessary preheating was not done.
Food is being cooked on hot pan.
Utensils
Aluminum foil used on the broil pan rack has not been fitted properly and slit

as recommended.
OVEN SET knob not set on BAKE.

OVEN TEMP knob not set correctly.

Shelf position is incorrect. Check Roasting or Baking Guides.
Oven shelf is not level.
Incorrect cookware or cookware of improper size is being used.
A foil tent was not used when needed to slow down browning during roasting.

are not suited for broiling.

CALROD@ SURFACE UNITS
NOT FUNCTIONING
PROPERLY

If you need more help.. call, toll free:
GE Answer Center@

Surface units are not plugged in solidly.
Trim rings/drip pans are not set securely in the range top.

Surface unit controls are not properly set.

800.626.2000

consumer information service

IQ

WI

Notes

26

If YouNeed Service

To obtain service, see your warranty
on the back page of this book.

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 fi.wther 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, Kentucky 40225

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

Major Appliance
Consumer Action Panel
20 North Wacker Drive

Chicago, Illinois 60606

n

YOUR GENERAL ELECTRIC RANGE

WARRANTY

proof of original purchase date such as your sales slip or cancelled check to establish warranty period.

Save

?

4

WHAT IS COVERED

WHAT IS NOT COVERED

FULL ONE-YEAR WARRANTY

For one year from date of original
purchase, we will provide, free of
charge, parts and service labor
in your home to repair or replace

any part of the range that fails

because of a manufacturing defect.

● Service trips to your home to

teach you how to use the product.

Read your Use and Care material.

If you then have any questions
about operating the product,
please contact your dealer or our
Consumer Affairs office at the
address below, or call, toll free:

GE Answer CenteF

800.626.2000
consumer information service

● Improper installation.

This warranty is extended to

the original purchaser and any

succeeding owner for products
purchased for ordinary home use

in the 48 mainland states, Hawaii

and Washington, D.C, In Alaska the
warranty is the same except that it is

LIMITED because you must pay to
ship the product to the service shop
or for the service technician’s travel
costs to your home.

All warranty service will be provided

by our Factory Service Centers or

by our authorized Customer Care@
servicers during normal working

hours.

Look in the White or Yellow Pages
of your telephone directory for
GENERAL ELECTRIC COMPANY,

GENERAL ELECTRIC FACTORY

SERVICE, GENERAL ELECTRIC-

HOTPOINT FACTORY SERVICE or

GENERAL ELECTRIC CUSTOMER

CARE@ SERVICE.

.

● Replacement of house fuses or

resetting of circuit breakers.

. Failure of the product if it is used
for other than its intended purpose
or used commercially.

● Damage to product caused

by accident, fire, floods or acts

of God.
WARRANTOR IS NOT RESPONSIBLE

FOR CONSEQUENTIAL DAMAGES.

Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion

may not apply to you.

To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.

Part No. 164 D1352P206_

——

Pub,No.49-4975 _

12-85

If you have an installation problem,
contact your dealer or installer.
You are responsible for providing
adequate electrical, gas, exhausting
and other connecting facilities.

This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225

JBC16GK JsC27GJ
JBC26K

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