GE JBS03GP, JBS03P, JBC26P, JBC16GP, JBS02P User Manual

*W

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ElectricRange

Contents

- r--

Aluminum Fofl
Anti-Tip Device

Appliance Registration

arming Tips

c
Care &d Cleaning

Clock/Timer
Consumer Services

Energy-Saving Tips
Features

Flooring under the Range
Installation Instructions

Leveling
Model and Serial Numbers

Oven

Baking
Baking Guide

Broiling
Broiling Guide

Continuous Cleaning
Control Settings

18 Door Removal

3,6,25,27 Ligh~ Bulb Replacement 13,20

2
9

20-23

12 Vent Duct 20
31

5

6-7

5

25-27

5

2

13-20

14
15

18
19

23

13

Roasting 16
Roasting Guide 17

Thermostat Adjustment

Problem Solver
Safety Instructions

Surfhce Cooking 8-11

Control Settinfm 8
Cookware Tips

Warrantv

GEAnswer Centera

800.626.2000

Back Cover

20

24

3-4

10,11

21

Standard Clean models
JBS02P JBS16P
JBS03P JBS26GP
JBS03GP

JBS26P

JBS16GP

Continous Clean models
JBC16GP
JBC26P

GEAppliances

Help us help you...

I

Before using your oven,

read this book carefully.

It is intended to help you
operate and maintain your new
oven 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 oven behind the
oven door.

These numbers are also on the
Consumer Product Ownership

Registration Card that came with

your oven. Before sending in

this card, please write these
numbers here:

If you received
a damaged oven...

Immediately contact the dealer

(or builder) that sold you the oven.

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

Check the Problem Solver in the
back of this book. It lists causes of
minor operating problems that you
can correct yourself.

If you need service...

To obtain service, see the
Consumer Services page in
the back 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, KY 40225

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

Major Appliance Consumer

Action Panel
20 North Wacker Drive
Chicago, IL 60606

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Model Number

Serial Number

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

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IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

P’

When using electrical appliances,
basic safety precautions should

be followed~including the
following:

. Use this appliance only for its
intended use as described in this

manual.

● Be sure your appliance is

properly installed and
grounded by a qualified

technician in accordance with the
provided installation instructions.

● Don’t attempt to repair

or replace any part of your
range unless it is specifically
recommended in this book. All

other servicing should be referred
to a qualified technician.

● Before performing any

service, DISCONNECT THE

RANGE POWER SUPPLY

K.. .

ATTHE HOUSEHOLD

,.

DISTRIBUTION PANEL

BY REMOVING THE FUSE
OR SWITCHING OFF THE
CIRCUIT BREAKER.

WARNING–AM

rangescan
tipand
injurycould
result To
prevent
accidental

,.4

A

installing the Anti-Tip device­supplied (see Installation
Instructions). To check if the
device is installed and engaged
properly, remove the drawer and
inspect the rear leveling leg.
Make sure it fits securely into the

slot in the device.

L*

tippingof the
range,attach

it to the wall
or floor by

If you pull the

wall for any reason, make sure
the rear leg is returned to its
position in the device when you
push the range back.

● D() not leave C~l&en alone

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

Don’t allow anyone to climb,

s

range out from the

stand or hang on the door,
drawer or range top. They
could damage the range and
even tip it over,causing severe

personal injury.

● CAUTION: ITEMS OF

INTERESTTO CHILDREN
SHOULD NOT BE STORED
IN CABINETS ABOVE A
RANGE OR ON THE
BACKSPLASH OF A
RANGE—CHILDREN
CLIMBINGON THE RANGE
TO REACH ITEMS COULD
BE SERIOUSLYINJURED.

● Never wear loose-fitting or

hanging garments while using

the appliance. Flammable

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

s Use only dry pot holders—
moist or damp pot holders on hot

surfaces may result in bums from
steam. Do not let pot holders

touch hot heating elements. Do

not use a towel or other bulky
cloth.

s For your safety, never use

your appliance for warming or
heating the room.

● Do not store flammable ,

materials in an oven or near
the cooktop.

● Do not use oven for a storage

area. Items stored in the oven
can ignite.

● Do NOT STORE OR USE

COMBUSTIBLEMATERIALS,
GASOLINE OR OTHER
FLAMMABLE VAPORSAND
LIQUIDS IN THE VICINITY
OF THIS OR ANY OTHER
APPLIANCE.

● Keep hood and greasefilters

clean to maintain good venting

and to avoid grease fires.

● Do not let cooking grease

or other flammable materials
accumulate in or near the
range.

● Do not 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 surfaces include
the cooktop and areas facing the
cooktop, oven vent opening and

surtaces near the opening, and
crevices around the oven door.
Remember: The inside surface

of the oven may be hot when the

door is opened.

(continued on next page)

3

mORTANT SAFETY INSTRUCTIONS (continued)

● Do not use water on grease

fires. Never pick up a flaming

pan. Smother flaming pan on

surface unit by covering pan
completely with well-fitting lid,
cookie sheet or flat tray. Flaming

grease outside a pan can be put
out by covering with baking soda
or, if available, a multi-purpose
dry chemical or foam type fire
extinguisher.

QWhen 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.

Oven
Q

Standawayfromrangewhen
openingoven door.Hotair or
steamwhichescapescancause
burnstohands,face and/oreyes.

● Don’t heatunopenedfood

containersin the oven.Pressure
couldbuildup andthecontainer
couldburst,causingan injury.

● Keep oven vent duct

unobstructed.
QKeep oven free from grease

buildup.

● P1aceoven 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 burnsfrom
touching hot surfaces of the
door or oven walls.

cWhen using cooking or
roasting bags in oven, follow

the manufacturer’s directions.

QDo not use your oven to dry
newspapers. If overheated, they

can catch fire.

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

tile 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
cookware to burner will also
improve efficiency.

● Never leave surface uni~

unattended at high heat
settings. Boilover causes

smoking and greasy spillovers
that may catch on fire.

sBe sure drip pans and vent

ducts are not covered and are
in place. Their absence during

cooking could damage range
parts and wiring.

QDon’t use aluminum 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 glass9

glass/ceramic, earthenware or
other glazed containers are
suitable for range-topservice;

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

. To minimize the possibility of
burns, ignition of flammable

materials, and spillage, the
handle of a container should be
turned toward the center of the

range without extending over

- nearby surface units.

● Always turn surface unit to

.~~

OFF before removing
cookware.

● Keep an eye on foods being

fried at HI or MED HI heats.

● Toavoid the possibility of a

burn or electric shock, always
be 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’t immerse or soak

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

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

. Foods for frying should be as

dry as possible. Frost on frozen

foods or moisture on fresh foods ...
can cause hot fat to bubble up
and over sides of pan.

● use little fat for effective

shallow or deep-fat frying.

Filling the pan too full of fat
can cause spillovers when food
is added.

cIf a combination of oils or

fats will be used in frying, stir

together before heating, or as fats

melt slowly.

● Always heat fat slowly, and

watch as it heats.

● Use deep fat thermometer

whenever possible to prevent
overheating fat beyond the

smoking point.

SAW THESE

INSTRUCTIONS

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4

Installing Your

Energy-Saving Tips

Range

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 l/4-inch-thick 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. For
complete information, see
the Installation Instructions in
the back of this book.

Leveling the Range

(on models so equipped)

Leveling screws are located on
each comer of the base of the
range. Remove the bottom drawer
(on models so equipped) and you
can level the range on 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.
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 in to close.

One of the rear leveling screws
will engage the Anti-Tip device
(allow for some side to side
adjustment). Allow a minimum
clearance of 1/8 inch between the
range and the leveling screw that
is to be installed into the Anti-Tip
device.

Toreplace

Surface Cooking

● Use cookware of medium weight

aluminum, with tight-fitting
covers, and flat bottoms which
completely cover the heated
portion of the surface unit.

● Cook 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.

c 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.

c Use correct heat for cooking task:
HI—to start cooking (if time

allows, do not use high heat to start).
MED HI-quick browning.
MED—s1ow frying.
LO-finish cooking most quantities,

simmer-double boiler heat and
for small quantities.

WM—to maintain serving
temperature of most foods.

● When boiling water for tea or

coffee, heat only amount needed.

It is not economical to boil a
container full of water for one
or two cups.

Oven Cooking

● Preheat oven only when

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

c

s

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5

Features of Your Range

JBS26P
JBS26GP
JBC26P

IV?T

Broiler Pan

(not included on all models)

JBS02P

JBS03P
JBS03GP

6

(Note: not all doors have windows)

JBS16P
JBS16GP
JBC16GP

Feature Index See
(not all models will have all features)

page

1 Model and Serial Numbers

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

4 Oven Set Control
5 Oven Temp Control
6 Oven Cycling Light
7 Automatic Oven Timer, Clock and Minute Timer

(on models so equipped)

8 Surface Units, Trim Rings/Drip Pans
9 Anti-Tip Device

(See Installation Instructions)

10 Oven Vent Duct

(Located under right rear surface unit.)

11 Oven Interior Light

(Comes on automatically when door is opened.)

(on models so equipped) ,
12 Oven Light Switch (on models with oven window)
13 Broil Unit

14 Bake Unit

(May be lifted gently for wiping oven floor.)

I

3,25,27

I
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2

8
8

13
13
13

12

21

20

13

13

18

14

15 Oven Shelf (number may vary)
16 Oven Shelf Supports
17 Broiler Pan and Rack (on models so equipped)
18 Storage Drawer (on models so equipped)

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13

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18

20,22

Surface Cooking

See Surface Cooking Guide.

Surface Cooking with
Infinite Heat Controls

How to Set the Controls

,-

Cooking Guide for
Using Heat Settings

$

$

Your surface units and controls

are designed to give you an infinite
choice of heat settings for surface
unit cooking.

At both OFF and HIGH positions,
there is a slight niche so control

“clicks” at those positions; “click”
on HIGH marks the highest setting;
the lowest setting is between the
words WARM 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.

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Step 1: Grasp control knob and
push in. (Knob appearance varies.)

Step 2: Turn either clockwise or
counterclockwise to desired heat

setting.

Control must be pushed in to set

only from OFF position. When

control is in any position other

than OFF, it maybe rotated

without pushing in.

Be sure you turn control to OFF
when you finish cooking. An
indicator light will glow when
ANY heat on any surface unit is on.

HI—Quick start for cooking;
brings water to a boil.

MEDIUM H1—(Setting halfway
between HI and MED) Fast fry,
pan broil; maintains a fast boil on

large amounts of food.

MED—Saute and brown;
maintains a slow boil on large

amounts of food.
WARM—(Setting halfway

between MED and LO) Cook after
starting at HI; cooks with little
water in covered pan.

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LO—Steam rice, cereal; maintains
serving temperature of most foods.

NOTE:

1. At HI, MEDIUM HI settings,
never leave food unattended.
Boilovers cause smoking; greasy

spillovers may catch fire.

2. At WARM, LO settings, melt
chocolate and butter on small

surface unit.

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 cover my 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 unit?

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 place it on the surface
unit?

A. Because the surface unit is not

flat. Make sure that the “feet” on
your Calrod” 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 bum depending on the pot or
pan. Also, a too high heat for long
periods and cooking small amounts
of dry food may damage the tlnish.

.~ Home Canning Tips

.

Canning should be done on
surface units only.

Pots that extend beyond one inch
of cooking element’s trim ring are

not recommended for most surface

cooking. 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 harmful to cooktop surfaces
surrounding the surface units.

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 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 (often
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;
manutldcturers 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.

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 time will be shortened by

(1) using a pressure canner, and
(2) starting with HOT tap water for
fastest heating of large quantities
of 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 low or medium heat settings.

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

Food
Cereal

Cornmeal, grits,
oatmeal

Cocoa

Coffee

Eggs

Cooked in shell

Fried sunny-side up

Fried over easy

Poached

Scrambled or omelet

Fruits

Meats, Poultry

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

Pan-fried: Tender
chops; thin steaks U1
to 3/4-inch: minute

steaks; hamburgers;
franks and sausage;
thin fish fillets

Cookware

Covered
Saucepan

Uncovered
Saucepan

Percolator

Covered
Saucepan

Covered
Skillet

Uncovered
Skillet

Covered
Saucepan

Uncovered
Skillet

Covered
Saucepan

Covered

Skillet

Uncovered
Skillet

2. To conserve the most cooking 3. Deep Fat Frying. Do not overfill
energy, pans should be flat on the kettle with fat that may spill over
bottom, have straight sides and when adding food. Frosty foods
tight fitting lids. Match the size of bubble vigorously. Watch foods
the saucepan to the size of the frying at high temperatures and
surface unit. A pan that extends keep range and hood clean from
more than an inch beyond the edge accumulated mease.
of the trim ring traps ‘heat which”
causes discolo~ati& ranging from
blue to dark gray on chrome trim

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rings.

Directions and Setting to Start
Cooking

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

HI. Stir together water or
milk and cocoa ingredients.
Bring just to a boil.

H1. 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 a 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.

Directions and Setting to
Complete Cooking

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

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

LO to maintain gentle but
steady perk.

LO. Cook only 3 to 4 minutes
for soft cooked; 15 minutes 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 10 minutes 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 1/4 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
time for cooking.

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 1 to 2 inches:

1to 2 hours. Beef stew: 2 to 3

hours, Pot roast: 2X to 4 hours.
Pan frying is best for thin

steaks and chops. If rare is
desired, preheat skillet before
addin~ meat.

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