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