GE JBP25GP, JBP26WP, JBP26GP, JBP24GP, JBP22GP User Manual

...

Contents

Self-Cleaning Electric Range

flluminum Foil

Anti-Tip Device Appliance Registration

(~anning

Care and Cleaning (lock/Timer

(k)nsumer Ener{W-Saving

F’eatures

Installation Instructions Leveling

Model and Serial Oven

Tips

Ser\tices

Tips

N’umbers

Baking, Baking Broiling, Broiling Guide

Clontrol

Door Removal Light; Bulb Replacement

Roasting, Roasting Guide 16, 17 Self Cleaning

Settings

(hide

3,27,29

22-25

6,7

27-29

13-23

14, 15 18,

13,22

20,21

Thermostat Adjustment Vent Duct

Problem Solver Safety Instructions

Surface Cooking

Control Settings Cookware Tips

Warranty

GE Answer Center

800.626.2000

Back Cover

2-4

8-11

10, 11

Models JBP22P

JBP22GP JBP26AP JBP24GP JBP26WP JBP25GP

GE Appliances

JBP26GP

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 range door.

These numbers are also on the Consumer Product Ownership

Registration Card that came with

your range. Before sending in

this card, please write these

numbers here:

Model Number

Serial Number

Use these numbers in any

correspondence or service calls

concerning your range.

If you received a damaged range...

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

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

Check the Problem Solver 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

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

IMPORTANT SAFETY NOTICE

The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a list of

substances known to the state to cause birth defects or other reproductive harm, and requires businesses to warn customers of potential exposure to such

substances. The fiberglass insulation in

self-clean ovens gives off a

very small amount of carbon

monoxide during the cleaning

cycle. Exposure can be minimized

by venting with an open window

or using a ventilation fan or

hood.

—

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

as described in

this manual.

●

Be sure your appliance is properly installed and grounded

by a qualified technician in accordance with the provided Installation Instructions.

●

Don’t attempt to repair or replace any part of your range unless it is specifically recommended in this book.

All other servicing should be referred to a qualified technician.

●

Before performing any service, DISCONNECT THE RANGE POWER SUPPLY AT THE HOUSEHOLD DISTRIBUTION PANEL

BY REMOVING THE FUSE OR SWITCHING OFF THE CIRCUIT BREAKER.

WARNING–A1l

can tip injury could result.

prevent

ranges

and-

accidental

tipping of the range, attach it to the wall and floor by installing the Anti-Tip device

supplied. (See Installation

In~t!ructions.)

To check if

the

device is installed and engaged properly, carefully tip the range forward until it engages the device.

If you pull the range out from the wall for any reason. make sure the device engages the range when you push the range back.

●

Do not leave children

alone—

children should not be left alone or unattended in an area where an

appliance is in use. They should never be allowed to sit or stand on any part of the appliance.

●

Don’t allow anyone to climb, stand or hang on the door, drawer or range top.

They

could damage the range and even tip it over, causing severe personal injury.

●

CAUTION: ITEMS OF INTEREST TO CHILDREN SHOULD NOT BE STORED IN CABINETS ABOVE A RANGE OR ON THE BACKSPLASH OF A RANGE—CHILDREN CLIMBING ON THE RANGE TO REACH ITEMS COULD BE SERIOUSLY INJURED.

●

Never wear loose-fitting or hanging garments while using the appliance.

Flammable

material could be ignited if

brought in contact with hot heating elements and may cause

severe burns.

●

Use only dry pot

holders—

moist or damp pot holders on hot

surfaces may result in burns from steam, Do not let pot holders touch hot heating elements. Do not use a towel or other bulky cloth.

●

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 STORE OR

USE COMBUSTIBLE MATERIALS, GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE.

●

Keep hood and grease filters

to maintain good venting

clean

and to avoid grease fires.

●

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, or if available, use dry chemical or foam type extinguisher. 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.

Do not touch heating elements

or interior surface of oven.

These surfaces may be hot enough to burn even though they are dark in color. During and after use, do not touch, or let clothing or other flammable materials contact surface units, areas nearby surface units or any interior area of the oven; allow sufficient time for cooling, first.

Potentially hot surfaces include the cooktop and areas facing the cooktop, oven vent opening and surfaces near the opening, and crevices around the oven door. Remember: The inside surface of the oven may be hot when the door is opened.

●

When cooking pork,

follow 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.

●

Do not use oven for a storage

Items stored in oven can

area.

ignite.

. Do not let cooking grease or other flammable materials accumulate in or near the range.

(continued on next page)

IMPORTANT SAFETY INSTRUCTIONS

●

Oven

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

Don’t

heat unopened

food

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

Keep oven vent duct

unobstructed. . Keep oven free from grease

buildup.

●

Place oven shelf in desired

position while oven is cool.

If shelves must be handled when hot, do not let 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.

If overheated, they

can catch fire.

Self-Cleaning Oven

●

Do not clean door gasket.

The door gasket is essential for a good seal. Care should be taken not to rub, damage or move the gasket.

●

Do not use oven cleaners. No

commercial oven cleaner or oven liner protective coating of any kind should be used in or around any part of the oven.

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

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

Surface Cooking Units .

Use proper pan

appliance is equipped with one or more surface units of different size. Select cookware having 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 cookware to burner will also improve efficiency.

Never

leave surface

unattended at high heat settings.

Boilover

causes smoking and greasy spillovers that may catch on fire.

●

Be sure drip pans and vent

ducts are not covered and are

place.

Their absence during cooking could damage range parts and wiring.

●

Don’t use aluminum foil to

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,

glas<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 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.

size—This

flat

units

or anywhere in

(continued)

Always turn surface unit to OFF before removing cookware.

●

Keep an eye on foods being fried at high or medium high heat settings.

●

To avoid 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 remove the unit.

. Don’t immerse or soak removable surface units. Don’t put them in a dishwasher. Do not self-clean the surface units in the oven.

. When 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.

●

If 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.

SAVE THESE INSTRUCTIONS

Installing Your Range

Your range, like many other household items, is heavy and can settle into soft floor coverings such as cushioned vinyl or carpeting.

When

nm~ ing

the

range

this

type

of lloor-ing” use cw-c. :md

recommended that

inexpensi~e

The

1/4

inch thick

simi

tlzt~flo{)r

(//” th(’

wi]]

rest on

plyw’oocf 10

higher

This

mol’ed

For

instructions be

range

should bc installed on

sheet

Iar

material ) us

c%ot(~rifl,q (~ll(lis ([t

/“(l} l(L/t’,

the

shoLI]d

the \aIlle IeYcl or

th:ul the floor c(~~eriny.

mill

allou

f-or

clcun in:

complete

information see

Installation Instructions

this

booh.

Leveling the Range

lJe\eling exh corner of” the

range. Rcnlo\c and you can

uneven floor nutdrilrer.

To remove drawer, out all the and take it out. To replace drawer,

Lh”ilw’er” beyond

glides. L insert em i ly.

down. then

wv-t”~$s are Iouuted

the

le\ c1

with the LIW

W7ay,

inwrt glides

stop

ill dtam cr

Let

push in to

tlww simple

and

f_ollowed.

of plywood (or

t_ollows: 14’hell

tll(~l).ollt

L~l-C:l

that the

bLli]t

the range to be

or Se

LIp with

\ icing.

the back

I-W1:C

baw

of_ [he

bottom

drawer

the range on

of’:~

pull

drawer

tilt up the front

at hac~

011 I-angc

it.

f-rent

ncces \L~rY to

~)i

ot” draw CI-

c]OSC.

Energy-Saving Tips

Surface Cooking

●

~’ SC

~()()km’ are ()

alum

inure, w it h t i

Jcrs.

and completely portion

“

Cook fresh vegetables

of the

minimum amount of’ water in covered pan.

●

Watch

foods

quickly to cooking temperatures

high heat. lk’hen food

cooking” temperature. immediately to lowest setting that

i] 1

keep

it cooking.

● Use res

cooking

i dLla]

whcrrever

example. shell.

bring water and

tLlrn

then

co~

er cookware with 1 id to

complete the cooking.”

l-lat

Coi’er the

iurfxe

when

heat with

when

(JFF

f’

med

:ht

titt

bottoms

heated

unit.

bring

reaches

reduce

possible. For

cooking

eggs

position and

LIII1 we igh[

which

with a

i n: them

heat

$Llrface

eggs

in the

to boil,

Oven Cooking

● Preheat oven

necessary. Most

sat

f’actori ly

lf yOLI

find

watch the indicator

food

in oven promptly

Iigh(

goes

. Always turn OY en OFF

removing

●

During

baking, avoid frequent door openings. Keep door open as short

time m possible if it

opened.

● Be sure to wipe

spillage before starling the cleaning operation.

Cook complete instead of” just one Potatoes, some desserts will with a main-dish

loaf,

chicken or

foods

that cook at the same temperature and in approximately the same time.

●

Use residual

whenek’er

cooking casseroles, oten meals. etc. Also

desserts

I-C

SidLlld

to wwm

heat to

only

when

foods”

will

without preheating.

preheating is

light, and

after

Outt

food.

Lip excess

()~’en

meals

food

item.

other

vegetables, and

cook

ca~serole,

roa~t.

Choose

heat

i n the oven

possible to

add

rolls or precooked

ov”cn,

w“w”nl

them.

finish

LISiIl~

cook

necessar~,

pLIt

the

before

selt-

together-

meat

—

Features of Your Range

tJBP22P

JBP22GP

JBP26GP

JBP26AP

JBP26WP

JBP24GP JBP25GP

qk’

I!s!

(Note:

not all

—----4

‘

‘‘“

doors

F=--%

have windows)

//’

‘/

———

—.

——.———

——

Feature Index (not all models have all features)

Explained

page

Surface

“ON”

OVEN ON Light

Oven Set Control

Unit Controls

I1l~icator

Light/Lights

for

surf’a~e

units

5 Automatic Oven Timer. Clock and Minute Timer

Oven Temp Control 7 Oven Cycling Light 8 Oven CLEANING Light

Oven Vent Duct

(Loctited under

1()

Calroci”

(on

Surface Unit, Trim Rings/Drip Pans

models

11 Model anLI 12

Oven

Interior Light

(Comes

O\’eIl

Shelf

Light

right rear surface unit.)

so equipped)

Serial Numbers

(on models so

automatically

sLlpports

Switch (for

models

equipped)

when door is opened.)

with oven windows)

15 Storage Drawer (on models so equipped)

8 8

13 13 12

13 13

20 22

22,

13 13

22,25

Anti-Tip De\ice

(See installation Instructions.)

Bake

Unit

(May be

} 8

Oven Shelf (nLImbers may

Broil Unit

Z() Door Latch

Broiler Pan and Rack

lifted

( Use

gently

for wiping

for

Se] f-clean only. )

oven floor. )

vary)

(on models so equipped) (Do not clean in Self-Cleaning Oven.)

3,27,29

Z()

—

——

Surface Cooking

See Surface Cooking Guide

Surface Cooking with Infinite Heat Controls

At both OFF there is “clicks” on

marks the lowest setting is LO. In kitchen you may hear slight

“clicking”

indicating heat settings selected are

being maintained.

Switching heats to higher settings always shows

than switching to lower settings.

and

HI positions,

slight niche so control

those positions; “click”

the

highest setting;

sounds during cooking,

quicker change

quiet

How to Set the Controls

Ill

Step 1: Grasp control knob and push in.

Step 2: Turn either clockwise or counterclockwise to desired heat setting.

Control must be pushed into set only from OFF position. When control is any position other than OFF, it may be rotated without pushing in.

sure you turn control to

OFF when you finish cooking. An

indicator light will glow when

ANY heat on any surface unit is on.

Cooking Guide for Using Heats

(dial settings may differ)

EH—Quick

brings water to

MEDIUM HI—(Setting halfway

between HI and MED) Fast fry.

pan

broil: maintains a fast boil on

large MED—Saute and brown:

maintains a slow boil on large amounts of

MEDIUM LO—(Setting halfway

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

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

NOTE:

1. At HI, MEDIUM HI settings.

never

Boilovers spillovers may

2. At MEDIUM LO, LO settings, melt chocolate and butter on small surface unit.

start for cooking;

boil.

amounts of food.

food.

co~>ered

ieave food

cause smoking; greasy

pan.

unattended.

catch fire.

—

Questions & Answers

Q. May I can foods and Q. Can I use special cooking preserves on my surface unit? equipment, like an oriental wok,

A. Yes,

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 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.

Cleaning Guide.

but only use cookware

Calrod

Clean as recommended in

unit. Since

on any surface units? A. Cookware without

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 hea I need from my units even though I have the knobs on the right setting?

A. After turning surface unit off

and making sure make sure that your plug-in units are securely fastened into the surface connection.

. .

flat

surfaces

. .

lt 1s

cool, check to

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

tightly

and the range surface.

Q. Why is the porcelain finish on

my cookware coming off? A. If you set

higher

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 periods, and small amounts of dry food,

Cah-od

than required for the

may damage

units are sitting

in the range top indentation

retlector ring is

yOLU- Calrod’

flat

unit

the finish.

on the

long

Home Canning

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 unit.

HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR OTHER LARGE DIAMETER POTS FOR FRYING OR BOILING FOODS OTHER THAN WATER. Most syrup or sauce mixtures—and all types of frying— cook at temperatures much higher than boiling water.

Such temperatures could eventually harm cooktop surfaces surrounding surface units.

Tq)s

●

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 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

smaller-

WRONG

use

3. When canning, procedures from reputable sources, Reliable recipes and procedures are available from the manufacturer of your canner: manufacturers of 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 (2) starting with HOT tap water for fastest heating of quantities of water.

pressure canner. and

recipes and

glass

jars for

large

—

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 are slow to absorb heat, but generally cook evenly at low or medium 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 causing discoloration on chrome trim rings ranging from blue to dark

grey.

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

a~~lllllulated

grease.

Food Cookware Comments Cereal

Cornmeal, grits, oatmeal

Cocoa

Coffee

Eggs

Cooked

~hell

Fried sLinny-side-up

Fried over easy Uncovered

Poached Covered

Scranlbled or ome]ets

Fruits

Meats, Poultry

BraiwJ: Pot

beef’, lamb or veal; pork steaks and chops

Pan-fried: Tender chops; thin steaks up to 3/4-inch; minute steaks; hamburgers; franks and sausage: thin fish fillets

roasts of

Covered Saucepan

Uncovered Saucepan

Percolator

Co\ered

Saucepan

Covered Skillet

Skillet

Uncovered Skillet

Covered

Saucepan

Covered

Skillet

Uncovered Skillet

Directions and Settings

Goking

to Start

HI. In

co~ereci pan bring w atel” to boi ] before addinz

cereal. HI. Stir

together

milk,

cocoa I ngred icnts,

Bring

Just

H].

heat to LO.

HI.

CoY~r

w :iter. C()\ er

unti

I steaming.

MED HI. Melt butter,

eggs and

Hi.

Melt butter.

HI,

c(}~ ered pan

w :iter

to :i

HI,

Heat butter until

golden in

HI. In cot

:ind

fruit

H1.

Melt fat.

Switch to

brow n other liquid.

HI. Preheat \hillet. then

grease

lightly.

water or

to a

boil.

first pcrh, sw Itch

eggi

with cool

pan,

cooh

coler

shlllet.

bring

boll.

color,

ered p:in

water

MED HI

incat. Add

light

bring

boll.

then :idd mc~it.

wer

iidd

Directions and Settings to Complete Cooking

1.0.

then xfd

Flni\h timing

to ptichgc

MED. to

to completely

(()

ma]nt.iln

~tcad> perk.

LO.

COOL

mln Lltc\ iol” Wtt

nlinLltcs for hard

Continue cookin:

u1l(II ~~ hi(cs arc

to 5

more minutef.

LO, then

b(xtotn~

of egg\ h:i\c ju\t

~~l”d

f’il ]

]}

other \

idc,

LO. Carefully

C(mk uncol ered about 5 minutc~ tit

MED.

Add ~~~

Cook.

itlrrlng

donenes~.

L().

Stir

check

for stic~ ins.

LO. Simmer until

tender.

MED HI or hlED. Brown

cook

turning

CCIC,II.

according

Lfireclionf.

c(x)h

1 (w 2

blend

Ingrtxlicnts.

gentle

on]) 3

to 4

cooked:

coohwf.

,MED

.JLIJ[ $et.

~dd eggs,

When

[Lll”ll

Cl”

:idd

eggs.

MED HI.

mixture.

to desired

occ:iilon:i]l) iind

forA

Lfeitred

Lfoncne\s.

cr a~ needed.

minu[e~

but

iiboLl[

wt,

COOk

:ind

they cook;

saucepan to Milk

boili ol er rapidly. Watch

boiling point

Percolate 8 to 1 ()

8 cup~. lesi for few m cups,

YOU

eggm

with fat to

flcmo~ c

cooked

ipoon

p:incdw

Eggs continue to set cooking. For omelet do not

I:i\t

few

minutes.

half.

Fresh

fruit:

w :iter

per pound of fruit.

Dried fruit: Uw w directs. Time depends on w hcther

trLiit h~i

been

more c(mking tltme,

Me:it ctin be wasoncci and twforc

it i~ browned, if

Liquid \

ari~tion~ for flavoi-

be wine, fruit or

IllCat broth.

Timing: Steaks 1 to

2 hourf.

Beef

Pot

Ro:ist:

Pan f-r} ing is be~t :ind chops. he.~t ~killet bef’ot-e

uw large enough

prevent

boilok er.

approachci.

minute~ fot

not

co~

er \kl]iet,

cook (ops e~enly.

eggs with flotted

turner.

$Ilghtl) after

When

set. fold

LJse 1/4

1/2

cup

titer

pach~ige

prew:iked.

Stew: 2

2) to -i hours.

If rare is desired,

If not.

floured

dcslred.

tom:ito

juice or

2-inchc\: 1

to 3

for thin steaks

adding meat.

baste

stir

:illo~$

could

hour$.

pre-

+ 22 hidden pages