GE JMC27GJ, JBC26K, JSC27GJ Use and Care Manual

Download

Page 1

Contents

Range

Aluminum Foil Anti-Tip Bracket

Appliance Registration Canning Tips

Care and Cleaning Clock/Timer

Control Settings Cookware Tips

Energy-Saving Tips Features

Installation Instructions Leveling

Model and Serial Numbers Oven

Baking, Baking Guide Broiling, Broiling Guide

Continuous Cleaning Door Removal

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

Shelves Thermostat Adjustment

Vent Duct

Problem Solver

18 Repair Service

3,5 Safety Instructions

2 9 Warranty

20-23

&13

10, 11

6,7

5 5

13-19

14, 15 18, 19

21 21 GEAnswerC&nteP

Surface Cooking

80W5262000

3,4

& 10,11

Back Cover

Models JBC16GK JMC27GJ

JBC26K JSC27GJ

GEAppiances

Page 2

Help us help you...

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 GE Appliances Appliance Park Louisville, KY 40225

Write down the model and serial numbers.

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

These numbers are also on the

Consumer Product Ownership Registration Card that came with your range. Before sending in this card, please write these numbers here:

If you received a damaged range...

hnrnediately contact the dealer (or builder) that sold you the range.

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

Check the Problem Solver on page 24. 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.

Page 3

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 appliance only for its

intended use

manual.

● Be sure your appliance is

as described in this

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.

other servicing should be ~ferred to a qualified technician.

● Before performingany

All

servicq DISCONNECT’THE RANGE POWERSUPPLY ATTHE HOUSEHOLD DISI’RIBUTIONPANEL

BY REMOVING THE FUSE OR SWITCHING OFF THE CIRCUIT BREAKER.

can tip and h@ry could result. m prevent accidental tippingof the rang%

ittothewall or floor by

attach

installingthe

ANTI-TIP bmcket supplid-(on mcxiels so equipped). To check if the bracket is installed and engaged properly, remove the dmwerandinspect therear leveling leg. Make sure it fits securely into the slot in the bracket.

Ifyou pull the mnge out km the

wall fix any reason, make sure themarlegis @umedtoits position in the bmcket when you

push the xmge back.

. Do not leavechildren alone-

chikhen should not be left alone or unattended in an area whe~ an appliance is in use. They shotid never be allowed to sit or stand on any part of the appliance.

● Don’tallow anyone to climb,

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

● CAUTION:ITEMS OF

INTEREST M) CHILDREN SHOULD NCYI’BE S’IUZED IN CABINETSABOVE

RANGE OR ON THE BACKSPLASHOF A RANGE-CHILDREN CLIMBING ON THE RANGE 11) REACHITEMS COULD BE SERIOUSLY INJURED.

● Never wear loose-fitting or

hanging garments while using theappliance.

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

● Use only dry pot holders—

moist or damp potholders on hot suriiices may result in bums

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

● Never use your appliance for

Flammable material

warming or heating the room.

● Storage in or on appliance-

Flammable materials should not be stored in an oven or near surihce units.

● Keep hood and grease falters

clean to

and to avoid grease fires.

maintain good venting

● Do not let cooking grease

or other flammable materials accmmdate 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. Fkuning grease outside a pan can be put out bycovering with baking soda or, if available, a

multi-purpose dry chemical or foam type fn extinguisher.

● Do not touch heating

elements or interior surface of oven.

These surfhces maybe 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 surfhce units or any interior area of the oven; allow sufficient time for cooling, first.

Potentially hot surfhces include

the cooktop and areas fhcing the cooktop, oven vent opening and suri%ces near the opening, and crevices around the oven door. Remember: The inside surface of the oven maybe 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.

Page 4

WORT’ SAFETY INSTRUCTIONS (continued)

Oven

● Stand awayfrom range when

opening oven door. Hot air or steam which escapes can cause burns to hands, face and/or eyes.

. Don’theat unopened fbod containersin the oven. Pressure couldbuildupandthe container

could burst, causing an injury.

● Keep ovenvent duct

unobstructed.

● Keep oven free from grease

buildup.

● Place oven shelf in desired

position while oven is cool.

shelves must be handled when hot, do not let pot holder 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,

the manufacturer’s directions.

● Do not use your oven to dry

newspapers.

can catch fire.

If overheated, they

Surface Cooking Units

● Use proper pan size-This

appliance is equipped with one or more surface units of different size. Select cookware having flat bottoms large enough to cover the surface unit heating element. The use of undersized cookware will expose a portion of the heating element to direct contact

and may result in ignition of clothing. Proper relationship of co&ware to burner will also improve efficiency.

● Never leave surface units

unattendedat highheat@tings,

Boilover causes smoking and greasy spillovers that may catch on fire.

● Be sure drip pans and vent

ducts are not coveredand are in place.

cooking could darnage range parts and wiring.

. Don’t use aluminum

line drip pans

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 containers are suitable for range-top service;

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

● To

of burns,

materials, and spillage, the handle of a container should be turned toward the center of the range without extending over nearby surfhce units.

Their absence during

or anywhere in

minimize

the possibility

ignition of flammable

foil to

● Keep an eyeon foods being

fried at HIGH or MEDIUM HIGH heats.

● Toavoid the possibility

of a burn or electric shock, alwaysbe certain that the controls for all surface units are at OFF position and all coils are cool before attempting to lift or remove the unit.

● Don’timmerse or soak

removable surface units. Don’t put them in a dishwasher.

● When flaming finds under

the hood, turn the fan off. The fan, if operating, may spread the flame.

● Foods for frying should be as

dry as possible.

fds 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 fbod is added.

a combination of oils or

s If

fats will be used in frying,

together before heating, or as fats melt slowly.

● Aiwaysheat fat slowly, and

watch as it heats.

● Use deep fat thermometer

whenever possible

overheating tit beyond the smoking point.

SAW THESE

INSTRUCTIONS

Frost on frozen

stir

to prevent

. Always

turn surfaceunitto

OFF before removing cookware.

Page 5

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

j?oor covering ends at the front of

the mnge, the area that the range

will rest on should be built up with

plywood to the same level or higher

than the floor covering. This will

allow the range to be moved for

cleaning or servicing.

Levelingthe

Range

(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 removedrawer,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 leve~ing 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 coff=, heat only the amount needed. It is not economical to boil

a container full of water for only one or two cups.

Oven Cooking

● Preheat the oven only when

necessary. Most fds will cook satisfactorily without preheating. If you find preheating is necessary, watch the indicator light, and put food in the oven promptly afier 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.

● Cook complete oven meals

instead ofjust one food item. Potatoes, other vegetables, and

some desserts will cook together with a main-dish casserole, meat loaf, chicken or roast. Choose fds 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.

Page 6

Fwtures of YourRange

Model JBC16GK

Model JBC26K

--”AM /$

Model JIW27GJ

Model JSC27GJ

Page 7

Explained Model

FeatureIndex on page

1 Model and Serial Numbers

JBC16GK

● ●

Model

JBC26K

Model

JMC27GJ

● ●

Model

JSC27GJ

2 Surface Unit Controls 3 “ON” Indicator Light/Lights

8 8

● ● ●

1 2

for Surface Units

4 Oven Set Control

5 Oven Temp Control 13

6 Oven Cycling Light 13

7 Automatic Oven Timer, 12 Clock &

● ● ●

● ●

● ● ●

● ●

Clock and Minute Timer Timer

8 Tilt-Lock Calrod” Surface Unit 20 3 6-in. 3 6-in,

(May be raised but not removed 1 8-in. 1 8-in. 1 8-in. when cleaning under unit. )

9 Plug-In Calrod” Surface Unit

20 2 6-in.

(May be removed when cleaning 2 8-in. under unit. )

10 Chrome-Plated Trim Rings

and Porcelain Drip Pans

11 Chrome-Plated Trim Rings and

4 4

Aluminum Drip Pans

12 Oven Vent Duct (Located under

● ● ● ●

right rear surface unit. )

●

3 6-in.

13 Oven Interior Light (Comes on

automatically when door is opened. ) 14 Oven Light Switch 15 Broil Unit 16 Bake Unit (Maybe lified gently

for wiping oven floor.) 17 Oven Shelves 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.

3,5

13 18 14

13 13

● ● ● ●

●

● ● ● ●

● ● ●

2 2 2

● ● ●

● ● ● ●

● ● ●

●

Page 8

Surface Cooking

See Surface Cooking Guide on pages 10and 11.

Surface Cooking with Infinite 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

Step 1:Grasp control knob and

push in.

Cooking Guide for Using Heats

MED HI

MED

N(YIX:

1. At HI, MED HI, never leave fbod 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 fast 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.

Step2: Turn either clockwise or

counterclockwise to desired heat setting.

Control must be pushed into set only fromOFF position. Whe~ control is in anyposition 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.

Page 9

Questions &Answers

Q. May I can foods and preserves on my surface unit?

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 covermy drip pans with foil?

A. No. Clean as recommended in

Cleaning Guide.

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 connection.

Q. Why does my cookware tilt when I placeit on the surface unit?

A. Because the surface unit is not

flat. Make sure that the “feet” on your Cairod” units are sitting tightly in the range top indentation and the reflector ring is flat on the range surface.

Q. Why is the porcelain finish on my cookware 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.

Home Canning Tips

Canning should be done on surface units only.

In surface cooking, the use of pots extending more than l-inch beyond edge of surface unit’s trim ring is not recommended. However, when canning with water-bath or pressure canner, larger-diameter pots may be used. This is because boiling water temperatures (even under pressure) are not harmfhl to cooktop surfaces surrounding the surface unit.

HOWEVER, DO NCYI’USE LARGE DIAMETER CANNERS OR ~HER LARGE DIAMETER P013 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 surface units.

Observe Following Points in Canning

1. Be sure the canner fits over the

center of the surface unit. If your range or its location does not allow

the canner to be centered on the

surface unit, use smaller-diameter pots for good canning results.

2. Flat-bottomed canners must be used. Do not use canners with

flanged or rippled bottoms (ofien found in enamelware) because they

don’t make enough contact with the

surface unit and take too long to

boil water.

RIGHT WRONG

3. When canning, use recipes and procedures from reputable sources.

Reliable recipes and procedures are available from the manufacturer of your canner; manufacturers of glass jars for canning, such as Ball and Kerr; and the United States

Department of Agriculture Extension Service.

4. Remember that canning is a process that generates large amounts of steam. To avoid burns from steam or heat, be careful when canning.

N~E: If your range is being operated on low power (voltage), canning may take longer than expected, even though directions have been carefully followed. The process time will be shortened by:

(1)using a pressure canner, and

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

Page 10

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

2. To conserve the most cooking

energy, pans should be flat on the bottom, have straight sides and tight 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 discoloration ranging from blue to dark gray on chrome trim rings.

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.

Food Cereal

Cornmeal, grits, oatmeal

Cocoa

Coffee

Eggs Cooked in shell

Fried sunny-s!dc-up Covered

Frwd over easy

Poached Covered

Scrambled or omelets Uncovered

Fruits Covered

Meats, Poultry

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

Pan-fried: Tender chops: thin steaks up to 3&inch: minute steaks; hamburgers: franks and sausage: thin fish fillets

Cookware

Covered Saucepan

Uncovered Saucepan

Percolator

Covered Saucepan

Skillet

Uncovered Skillet

Skillet

Saucepan

Covered Skillet

Uncovered Skillet

Directions and Setting to Start Cooking

HI. In covered pan bring water to boil before adding cereal.

HI. Stir together water or milk, cocoa mgredlents. Bring just to a boil.

HI. At first perk, switch heat to LO.

HI. Cover eggs with coo] 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 Cooking

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

MED. to cook 1or 2 mmutes to completely blend ingttdients.

LO to maintain gentle but steady perk.

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.

Comments

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

Milk boils over rapidly. Watch as boiling point approaches.

Percolate 8 to 10m]nutes for 8 cups. less for fewer cups.

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 1/4to 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% to 4 hours.

Pan frying is best for thin steaks and chops. If rare is desired, preheat skillet before adding meat.

Page 11

RIGHT

WRONG

OVER 1“

Food

Fried Chicken

Pan fried bacon

Sauteed: Less tender thin steaks (chuck, round, etc. ); liver: thick or whole fish

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

Nlehing chocolate, butter, marshmallows

Pancakes or French toast

Pasta

Noodles or spaghetti

Pressure Cooking HI. Heat until first jiggle is

Puddings, Sauces, Candies, Frostings

Vegetables

Fresh

Frozen Covered

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

Rice and Grits

Cookware

Covered Skillet

Uncovered Skillet

Covered Skillet

Covered Dutch Oven, Kettle or Large Saucepan

Small Uncovered Saucepan. Use small surface umt

Skillet or Griddle

Covered Large Kettle or Pot

Pressure Cooker or Canner

Uncovered Saucepan

Covered Saucepan

Saucepan

Uncovered Skillet

Covered Saucepan

Directions and Setting 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. Allow 10 to 15 minutes to 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.

heard.

HI. Bring just to boil. LO. To finish cooking.

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 Cookin~

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 slowly boil). For very large loads, medium heat may be needed.

Cook 2 to 3 mmutcs per side.

MED HI. Cook uncovered until tender. For large amounts, HI may be needed to keep water at rolling boil throughout entire cooknw t]me.

MED HI for foods cook]ng 10minutes or less. MED for foods over 10minutes.

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.

Coinments

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

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

Meat may be breaded or marmated in sauce before frying.

Add salt or other seasoning

before cooking if meat has not

been smoked or otherwise

cured.

When melt]ng marshmallows. add

milk or water.

Thick batter takes slightly longer 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.

Stir frequently to prevent 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:

1cup grits and 4 cups water—

40 minutes.

Page 12

Automatic Timer and Clock

The automatic timer and clock on your range are helpfid 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, JNIC27GJ, 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 13mer

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.

10 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 at the Stop Tme 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 STOP dials needed for TIME BAKE function.

Questions and Answers

Q. Howcan I use my Minute Timer to make mysurface 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

I;m Time Coo~ng 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.

changethe clock while

Page 13

Using YourOven

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, lift up rear of shelf, pull forward with stop-locks along top of shelf supports. Be certain that shelf is cool before touching.

10 REPLACE shelves in oven, . insert shelf with stop-locks resting on shelf supports. Push shelf toward rear of ovefi~it will fdl into place. When shelf is in proper position,

stop-locks 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 CyclingLight 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 ordy 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 A (bottom), B, C and D

(top). Shelf positions for cooking

food are suggested on Baking,

Roasting and Broiling pages.

Page 14

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: Toset 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 1 inch 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.

Step3: Check food for doneness

at minimum time on recipe. Cook longer if necessary. Switch off heat and remove foods.

How to llme 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 S’IOP 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.

N~E: 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. C-arefully recheck the steps given above. If all operations are done as explained, oven will operate as it should,

41n models equipped with

TIME BAKE.

4“

Page 15

Baking Guide

1. Aluminum pans conduct heat

quickly. For most conventional baking, light, shiny finishes give best results because they help prevent overbrowning. For best browning

results, we recommend dull bottom surfaces for cake pans and pie plates.

2. Dark or non-shiny finishes and glass cookware generally absorb heat, which may result in dry, crisp crusts. Reduce oven heat 25°F. if lighter crusts are desired. Rapid browning of some foods can be achieved-by preheating cast iron cookware.

Food Container Bread

Biscuits (‘/~-in. thick)

Coffee cake

Corn bread or muffins Cast Iron or Glass Gingerbread

Muffins Popovers Deep Glass or Cast Iron Cups

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

Plain rolls Sweet rolls

Cakes

(without shortening) Angel food Jelly roll Metal Jelly Roll Pan Sponge Metal or Ceramic Pan

Cakes

Bundt cakes Cupcakes Shiny Metal Muffin Pans B 350°-3750 20-25

Fruit cakes

Layer Shiny Metal Pan with

Layer, chocolate Shiny Metal Pan with

Loaf Cookies

Brownies Metal or Glass Pans Drop Cookie Sheet Refrigerator Cookie Sheet Rolled or sliced Cookie Sheet

Fruits, Other Desserts

Baked apples Custard Glass Custard Cups or Casserole

Puddings. Rice Glass Custard Cups or and Custard

Pies Frozen Foil Pan on Cookie Sheet A

Meringue Spread to crust edges

One crust Two

CllJSt Glassor Satin-finish Metal B

Pastry shell Glass or Satin-finish Metai B

\liscellaneous

Baked potatoes Scaiioped dishes Giass or Metal Pan Souffles

Shiny Cookie Sheet

Shiny Metal Pan with satin-finish bottom

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

Shiny Oblong or Muffin Pam Shiny Oblong or Muffin Pans B, A 350°-3750

Aluminum Tube Pan A 325°-3750 30-55

Metal or Ceramic Pan

Metal or Glass Loaf or A, B Tube Pan

satin-finish bottom

satin-finish bottom Metal or Glass Loaf Pans B 350° 40-60

Glass or Metal Pan

(set in pan of hot water)

Casserole

Glass or Satin-finish Metal

Set on Oven Shelf

Glass

Shelf oven

R3sition

B, C

B, A

B B 350°

A, B 400°-425”

B 350°-3750

A, B 375°-4250

A, B 375°-4250 10-25

A, B

B 350°-3750

B, C 325°-3500 B, C 350°-4000 B, C B, C 375°-4000 7-12

A, B, C

B 300°-3500

B, A

A. B

A, B. C A, B, C

Temperature

400°-4750

350°-4000

400°-4500

375° 45-60

375°-4000

325°-3500

275°-3000

400°-4250

350°-4000

325°

400°-4250

3~5°-3500

400°-4250 40-60 400°-4250

450°

325”-400”

3~5Q-375”

300°-3500 30-75

3. Preheating the oven is not always necessary, especially for foods which cook longer than 30 to 40

minutes. For food with short cooking times, preheating gives best appearance and crispness.

. .

4. ODen the oven door to check food’as little as possible to prevent uneven heating and to save energy.

Time,

Nlinutes Comments

15-20

20-30

20-40 Preheat cast iron pan for crisp crust. 45-55

20-30

45-60 45-60 Dark metal or glass give deepest

20-30

10-15 Lmc pan wnh wuxed paper.

45-60

45-65

2-4 hrs.

20-35

~5-30

25-35

10-20

6-12

30-60 30-60

50-90

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

15-25 To quickly brown meringue, use

40-60 temperature, ionger time.

12-15

60-90 Increase time for iarge amount 30-60

Canned. refrigerated biscuits take 2 to 4 rnlnutes less time.

Decrease about 5 minutes for muffin mix, or bake tit 450”F. for 25 mmutes, then at 350”F. for 10to 15minutes.

browning. For thin rolls. Shelf B may be used. For thtn rolls. Shelf B may be used.

Two-piece pan ]s convenient.

P~pcr liners produce more moist crusts. Use 300”F. and Shelf B for small or mdiv]duul cakes.

Bar cookies from mix use same time. Use Shelf C and increase temp. 25°F. to 50°F. for more browning.

Reduce temp. to 300”F. for large 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 size.

Page 16

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 roasting 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: Youmay 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

● 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 donenesswith 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 lbs., cooked at 300”F. with

R&cd time, check with thermometer at half-hour intervals after half the time has passed.

Q. Why is myroast 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?

Itis 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.

Page 17

Roasting Guide

Roasting

1. Position oven shelf at B for

small-size roasts (3 to 7 lbs.) and

at A for larger roasts.

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

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

4. Standing time recommended for

roasts is !0 to 20 minutes to allow roast to firm up and make it easier to carve. Internal temperature will rise about 5° to 10”F.; to compensate for

5. Frozen roasts can be conventionally roasted by adding

10to 25 minutes per pound more time than given in guide for refrigerated roasts. (10 minutes per pound for roasts under 5 pounds.) Defrost poultry before roasting.

just before roasting. Use meat temperature rise, if desired, remove 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

mm Meat

Tender cuts; rib, high quality sirloin tip, rump or top round* Medium: 30-35

Lamb Leg or bone-in shoulder* 325° Rare: 21-25 20-23 130°-140°

Veal shoulder, leg or loin* 325° Well Done: 35-45 Pork loin, rib or shoulder* Ham, precooked

Ham, raw

Temperature

325°

325° 325° Tb Warm: 10minutes per pound (any weight)

325°

Doneness

Rare:

Well Done: 35-45

Medium: 25-30

Well Done:

Well Done: 35-45

Well Done:

Approximate Roasting Time, in Minutes per Pound

3 to 5-lbs.

24-30

30-35 28-33 170°-185°

6 to Wbs.

18-22 130°-140°

~~-~5 28-33 170°-1850

24-28

Internal

Temperature ‘F

150°-1600

150”-160°

30-40 170°-180°

30-40

Under 104bs. 10to 15-ibs.

20-30

17-20 170°

170°-180°

1~50.]300

*For boneless rolled roasts over 6-inches thick, add 5 to 10minutes per pound to times given above.

I%ultry

Ch]cken or Duck

Chicken pieces

Turkey

325° Well Done: 375° Well Done: 35-40 185°-190°

325°

Well Done: 20-25

3 to 5-lbs. over 5-lbs.

35-40

10to 15-lbs.

30-35 185°-190°

Over 15-lbs.

15-20

In thigh:

185°-190°

Page 18

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.

Step3: I%sitionshelf on rwcxnrnended

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 Z 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 alwaysuse 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 ternpe-mture 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 173 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 rackto preventmeatfromsticking?

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.

Page 19

Broiling Guide

Broiling

1. Always use broiler pan and 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. Forsteaks andchops, slash fat evenlyaround outside edges ofmeat.

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.

..—

6. 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.

& 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 Bacon

Ground Beef l-lb. (4 patties) Space evenly.

WellDone % to %-in. thick

Beef Steaks Rare

Medium WellDone c

Rare Medium (2 to 2%-lbs.) WellDone

Chicken 1whole

Bakery Products

Bread{Toast)or 2 to 4 slices ToasterPastries

English Muffins

Lobster ‘Ihils 2-4

(6to 8-02.each)

F~h

Ham Slices

@recooked)

Rmk Chops

WellDone

hmb Chops

Medium

WellDone

Medium

WellDone

Wlenem andsimilar

precooked sausages, bratwurst

Quantity and/or Shelf Fkst Side Second Side

%-lb. (about 8

thin slices)

l-inch thick

(1to 1%-lbs.)

1%-in.thick

(2to 2%-lbs.), split lengthwise

1 pkg. (2)

2 (split)

l-lb. fillets %to %-in. thick

l-in. thick

inch)

2(%

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

2(1 inch) about 10to 12oz.

2 (1%inch) about 1lb.

l-lb. pkg. (10)

%ition Time, Minutes Time, Minutes Comments

c 3Yl

A 35 10-15 Reducetimes about5 to 10minutesper

7 4-5 Up to 8 patties take about same time.

7 9 9 before browning. Pan frying is

13 13 recommended.

15 14-16

1%-2

3-4

13-16

7-8 Slash fat.

20-25

Do not

turn over.

Arrange in single layer.

Steaks less than 1inch cook through

side for cut-up chicken. Brusheach side with melted butter. Broil with skin

downfirst andbroil with door closed.

Spaceevenly.Place English muffins cut-side-upand brush with butter, if desired.

Cut through back of shell. Spread open. Brushwith melted butter beforeand after half time.

c 5 5 Handle and turn very carefully.

Brush with lemonbutter before and during cooking if desired. Preheat broiler to increase browning.

c 10

B 13

c c 10

c 10

B 17

c 6

8 Increase times 5 to 10minutesper side

10 Slashfat. 13

4-7

4-6

12-14

1-2 If desired, split sausages in half

for 1%-inchthick or home cured.

Slash fat.

lengthwise; cut into 5 to 6-inch pieces.

Page 20

Care and Cleaning

(See Cleaning Guide on pages 22 and 23.)

Proper care and cleaning are

important so your range will give you eflicient and satisfactory service. Follow these directions carefully in caring for your range to assure safe and proper maintenance.

Cooktop

The porcelain enamel cooktop 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 removethem.

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

pages 22 and 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)

‘INt-lmck uNts cannot be removed.

Lift 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.

Terminals

Removable Oven Door

To REMOVE door, open to BROIL position, or where you feel hinge catch slightly. Grasp door at sides;

lift 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

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.

Toreposition the tilt-lock unit:

. Replace the drip pan into recess in cooktop.

● Put trim ring in place over drip

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

c Guide the surface unit into place so it fits evenly into the trim ring.

Plug-In Units

(on model so equipped)

Plug-in units can be removed.

Toreplace a plug-in unit:

● 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. c Do not attempt to clean, adjust

or in any way repair the plug-in receptacle.

Page 21

Oven VentDuct

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

turn toward LO or LOWER. Each notch changes 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...

Toremove:

● Make sure unit is cool.

● Lift up right rear surface unit.

. Remove drip pan and ring.

● Lift out oven vent duct.

Toreplace:

● Place the part over the oven vent

located below the cooktop 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. NOTE:

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.

1. Remove knob, and hold so

Dointer is at toD of knob. Hold “skirt” of kno~ 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 lift up end of pointer slightly.

2. After adjustment is made, press pointer firmly against knob. Return “bob to range, matching flat area on knob and shafl. Recheck oven performance before making an additional adjustment.

● 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...

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 10minutes 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 N~E CURRENT SETTING, BEFORE MAKING ANY

‘ ADJUSTMENT.

To increase temperature, turn toward HI or RAISE; to decrease,

1. Pulloff knob. Loosen both SCEWS

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, DISCONNECT’ ELECTRIC POWER ‘IO RANGE AT THE MAIN FUSE OR CIRCUIT BREAKER PANEL. LET LAMP

(OR BULB) AND LAMP COVER

COOL COMPLETELY.

Toremove:

● 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 N(YT REMOVE ANY SCREWS TO REMOVE THIS TYPE OF COVER.

● Replace bulb with a 40-watt

home appliance bulb.

Toreplace 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.

Page 22

Continuous Cleaning OvenCare

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 VThis 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 porous finish,

itis 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 lin~r,

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 ~HER RANGE SURFACES WILL GET HUT ENOUGH TO CAUSE BURNS. DO N(YI’

TOUCH. LET THE RANGE

COOL BEFORE REPLACING ALUMINUM FOIL OVEN BOI’TOM 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 theporous$nish 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 surjace and reduce its ability to work.

Page 23

Cleaning Guide

N(XE: Letrange/ovenpartscool beforetouchingor handling.

PART Bake Unit and

Broil Unit

Broiler Pan and Rack

Control Knobs: Range Topand Oven

Outside Glass Finish

Metal, including

ChromeSide‘lMns,

Strips and

Brushed Chrome Rwcelain Enamel and

Painted Surface#

Outside of Oven DOOP

MATERIALS‘IllUSE

● Soap and Water

● Soap-Filled Scouring Pad

● Plastic Scouring Pad

● Dishwasher

● Mild Soap and Water

● Soap and Water

● Paper Tower

● Dry Cloth

● Soap and Water

GENERALDIRECTIONS

Do not clean the bake unit or broil unit. Any soil will bum 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, ~ently wim around the unit with warm wmer.

Drain tit, cool pan and rack slightly. (Do not let soiled pan and rack stand in oven to cool.) Sprirdde on detergent. Fill the pan with warm water and spread cloth or paper towel over the rack. Let pan and rack stand for a fewminutes. Wash; scour if necessary. Rinse and dry. OnION: The broiler pan and rack may also be cleaned in a dishwasher.

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 cleanirw.

DO N~ USE steel

Wd,

abrasives, ammonia, acids or commercial oven cleaners.

DO NCYf’USE oven cleaners, cleansing powders or harsh abrasives. These might

scratch the surfiice.

DO N~ USE oven ckanem, cleansing powders or harsh abrasives.

Wash, rinse, and then polish with a dry cloth.

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 fit smatterings, etc., wash with soap and water when cooled and then rinse. Polish with a dry cloth.

Toclean oven door, remove by opening to BROIL position

and grasping door at sides. Lift door up and awayfrom

hinges. Use soap and water to thoroughly clean the top,

sides and front of the oven door. Replace by grasping door

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

into place.

Oven interior and

● Stiff Bristle Nyion Brush

inside of Doofi

Removable

● Damp Cloth

Ahuninurn Foil Oven Bottom Liner

Oven Vent Duct . Soap and Water

Cool before cleaning.

See special cleaning instmctions on page 22.

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

Remove the Oven VentDuct 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

unitcoils

DO N~ USE dishwasher to clean the surface unit coils.

DO N(YI’handle the unit

hefore completely cooled.

DO N(YPimmerse plug-in

Spatters and spills bum 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 bum off about a

minute and switch the units to OFF. Avoid getting cleaning

materials on the coils. W@e off any cleaning materials with

a damp paper towel bejiire heating the Calrod@unit.

units in any kind of liquid.

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

● Stiff-Bristled Brush

● Soap-Filled Scouring Pad

(Non-metallic)

Aluminum Drip I%ns

● Soap and Water

s Soap-Filled Scouring Pad

● Plastic Scouring Pad

*SPilla~e of marinades fruit iuices. tomato sauces and basting materials containing acids maY causediscoloration. Spillovers should be wiped up (spills

On ov&interiorsho~d~ b~o~ up)@e&ately, with care-kingtakento nottouihany hot-portion of the oven. When the surfhce is cool, clean ‘and-rinse.

Clean as described below or in the dishwasher. W@e all rings after each cooking so unnoticed spatter will not “bum 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

sufice.

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.

Page 24

Questions? Use This Problem Solver

PROBLEM

OVEN WILL NOT WORK

OVEN LIGHT DOES N(YI’WORK

FOOD DOES N~ BROIL PROPERLY

FOOD DOES N~ ROAST OR BAKE PROPERLY

POSSIBLE CAUSEAND REMEDY

Plug on range is not completely inserted in the electrical outlet. The circuit breaker in your house has been tripped, or a fise 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 SET knob not set at BROIL.

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 are not suited for broiling.

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.

.-.

CALROD@ SURFACE UNITS N(YT’FUNCTIONING PROPERLY

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.

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

800.62&2000 consumer information service

‘-=.

-—

Page 25

Page 26

Notes

“.

Page 27

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 further 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

Page 28

YOUR GENERAL ELECTRIC RANGE

WARRANTy

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

WHAT IS COVERED

WHAT IS NOT COVERED ● SefViCe t@s tOyour horne tO

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.

you how to use the product.

teach

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 Cente@

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 ELEC7RlCHOTPOINT FA(XORY SERVICE GENERAL ELE~RIC CUSTOMER CARE” SERVICE.

● Replacement of house fuses or

resetting of circuit breakers.

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

. Damage to product caused by accident, fire, floods or acts of God.

WARRANlOR IS NOT RESPONSIBLE

FOR CONSEQUENTIAL DAMAGES.

it is used

some states do not allow the exclusion or limitation ofincidental or consequential damages, so the above limitation or exclusion

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

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

Part No. 164 D2092P037

‘Pub. No. 49-8037

11-s9

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

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

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

JBC16GK JSC27GJ JBC26K JMC27GJ

GE JMC27GJ, JBC26K, JSC27GJ Use and Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual