GE JBP90WV1, JBP90WV2 Owner’s Manual

Electric Ran#e with Convection Oven

Safety Instructions ....................4- 7

.....................................Anti-Tip Device .................................4, 44, 53

Operating Instructions, Tips

Aluminum Foil .....6, 31, 34, 39, 41,47, 48

Child Lock-Out ..............................................20

Clock and Timer ....................................19, 20

Convection Cooking ............................23-29

Baking ......................................................... 24

Roasting ..............................................27-29

...........................................Special Roasting Rack 27

iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii

Timed Baking .....................................25, 26

........................................Features ........................................................8, 9

iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii

Oven ..........................................21,22, 29-43

Baking ..................................................29-31

Broiling ................................................38-40

Control Panel and Settings ............18-20

Roasting ..............................................34-37

Self-Cleaning Instructions ..............41-43

Timed Baking .....................................32, 33

Problem Solver .......................54-56

Thermostat Adjustment-

Do/t Yourse/lt ............................................33

More questions ?...call

GEAnswer Center®800,828,2000

Care and Cleaning ....................44-48

Anti-Tip Device .............................................44

Cooktop ...................................................47, 48

Door Removal ...............................................45

Ha,ogen/RadiantCooktop........................17

Oven Light .....................................................45

Self-Cleaning Instructions ..................41-43

Installation ..................................49-53

Anti-Tip Device .............................................53

Flooring Under the Range .........................50

Leveling ..........................................................53

Surface Cooking ...................................10-17

Canning Tips .............................................. 12

Coil Surface Units .....................10, 12-15

Cooktop Comparison .............................. 10

Cookware Tips ...................................14-16

Power Outage ...............................................19

Halogen/Radiant Surface Cleaning ....17

......................................... Halogen/Radiant Surface Units ...10-17

GEAppliances

Consumer Services ...................59

Appliance Registration ..................................3

Important Phone Numbers ........................59

Model and Serial Number Location ...........3

Warranty ....................................... Back Cover

Models: JBPBO JBP95 I

JBP90

49-8724

164D2966P235 + 10-95 CG

Congratulations! You have just purchased one of the most innovative and exciting products on the market

today. A great deal of research and technology has gone into the development of this appliance and we believe that by choosing GE, you have made a wise investment

that will provide years of enjoyment. With this range you not only get the assurance of GE quality, but many other

exceptional features.

Convection Cooking

• Convection cooking has long been the choice of many professional chet; and bakers. How does it work'? A

tan at the rear of the oven gently circulates heated air

evenly throughout the oven cavity, resulting in more unitbrmly browned tbods, shorter cooking times and

lower cooking temperatures.

QuickSet Self-Clean Oven Controls

• QuickSet controls make setting the self-clean cycle easy. The controls also feature hi/low broil, digital time

and temperature display, a preheat signal and more.

Soft "Sure Grip" Handle

• The cushioned handle enhances the styling of the range while providing a comfortable grip and feel.

"Big View" Window

• An exclusive feature from GE, the big window makes it easy to check baking progress without

opening the door.

Safety Features

• The tour hot surface indicator lights let you know which surface unit is turned on or still too hot to touch.

The control lock-out feature prevents children from turning on the oven without your permission.

Clean Well _' Cooktop System with Calrod _ surface units and more

• The cooktop is recessed and has high spill rims around the Calrod ® surface units to help contain spills on the

top for easy cleaning. Plug-in surface units and one piece drip bowls are easily removed for cleaning.

Quick Cooking Response

• With halogen/radiant heating surface units you get

fast, unilbrm cooking. The heat cycles on and offto

maintain the temperature level.

QuickClean _"Design

• Hard to clean cracks and crevices are eliminated. The lhll-width glass cooktop is sealed to the porcelain

enamel spill proof frame. The raised edges and recessed top contain spills.

Glass Cooktop

• This durable "glass ceramic" material is impact,

stain and scratch resistant.

HELP US HELP YOU...

Before using your range, read this guide 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, call:

GE Answer Center _

800.626.2000 24 hours a day, 7 days a week

Write down the model and serial numbers.

You'll find them on a label behind the range door or behind the

storage drawer. 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 NEED SERVICE...

If you received a damaged range...

hnmediately 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 guide. It lists causes of

minor operating problems that you can correct yourself.

To obtain service, see the Consumer Services page on the inside back cover.

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 Program 20 North Wacker Drive

Chicago, IL 60606

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:z:

A v

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.

• Fluorescent light bulbs contain mercury. If your model has a surface light, you must

recycle the fluorescent light bulb according stand, sit or lean on an open door. to local, state and federal codes. Please refer to the Anti-Tip device information

When using electrical appliances, basic safe_" result in tipping of the range and injury. precautions should be followed, including • Do not leave children alone--children should

the following: not be left alone or unattended in an area where an

• Use this appliance only for its intended use appliance is in use. They should never be allowed as described in this guide, to sit or stand on any part of the appliance.

• Be sure your appliance is properly installed on the door. kick panel or storage drawer or and grounded by a qualified technician in cooktop. They could damage the range and even

accordance with the provided installation instructions.

• Do not attempt to repair or replace any part of your range unless it is specifically

recommended in this guide. 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

• Never wear loose-fitting or hanging garments result in burns from steam. Do not let while using the appliance. Be careful when pot holders touch hot surface units or heating

reaching for items stored in cabinets over the elements. Do not use a towel or other bulky cloth. range. Flammable material could be ignited if

brought in contact with hot surface units or • DO NOT STORE OR USE COMBUSTIBLE heating elements and may cause severe burns. MATERIALS. GASOLINE OR OTHER

All ranges can tip and inj ury could result. To prevent accidental tipping

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

To check if the device is installed and

supplied. [_[ engaged properly, remove the kick

panel or storage drawer and inspect the rear

leveling leg. Make sure it fits securely into the slot. If you pull the range out from the wall for any

reason, make sure the device is properly engaged when you push the range back against the wall.

If it is not. there is a possible risk of the range tipping over and causing injury if you or a child

in this guide. Failure to take this precaution could

• Do not allow anyone to climb, stand or hang

tip it over, causing severe personal injury.

• CAUTION: ITEMS OF INTEREST TO

CHILDREN SHOULD NOT BE STORED IN CABINETS ABOVE A 1LA_NGEOR ON THE

BACKSPLASH OF A 1LA_NGE--CHILDREN

CLIMBING ON THE 1LA_NGETO REACH

ITEMS COULD BE SERIOUSLY INJURED.

• Do not store flammable materials in an oven or near the cooktop.

.___. Use only dry pot holders--moist or

damp pot holders on hot surfaces may

FLAMMABLE VAPORS AND LIQUIDS IN

THE VICINITY OF THIS OR ANY OTHER

APPLIANCE.

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

• For your safety, never use your appliance for warming or heating the room.

• Keep the hood and grease filter dean to maintain good venting and to avoid grease fires.

Oven

• Stand away from the range when opening the

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

• When using cooking or roasting bags in the oven. follow the manufacturer's directions.

_, • Do not use water on grease fires.

Never pick up a flaming pan.

Turn the controls off. Smother a

flaming pan on a surface unit by covering the

• Do not heat unopened food containers.

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

• Keep the oven vent duct unobstructed.

pan completely with a well-fitting lid, cookie sheet or flat tray. Use a multi-purpose dry

chemical or foam-type fire extinguisher.

Flaming grease outside a pan can be put out by covering it with baking soda or. if available, by

using a multi-purpose dry" chemical or foam-type fire extinguisher.

Flame in the oven can be smothered completely by closing the oven door and turning the oven off

• Keep the oven free from grease buildup.

• Place the oven shelf in the desired position

while the oven is cool. If shelves must be handled when hot. do not let pot holder contact

the heating elements.

• Pulling out the shelf to the shelf stop is a convenience in lifting heavy foods. It is also

a precaution against bums from touching hot

or by using a multi-purpose dry"chemical or foam- surfaces of the door or oven walls. type fire extinguisher.

• Do not touch the surface units, the heating elements or the interior surface of the 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

• Do not use your oven to dry newspapers.

If overheated, they can catch on fire.

• Do not use oven for a storage area. Items stored in an oven can ignite.

• Do not leave paper products, cooking utensils or food in the oven when not in use.

flammable materials contact surface units, areas nearoy surface units or any interior area of the

oven; allow sufficient time for cooling, first. Potentially hot surfaces include the cooktop,

areas facing the cooktop, oven vent opening, surfaces near the opening, crevices around the

oven door and metal trim parts above the door. Remember: The inside surface of the oven may

be hot when the door is opened.

• When cooking pork. follow the directions

Self-Cleaning Oven

• Do not clean the 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.

Residue from oven cleaners will damage the inside

exactly and always cook the meat to an internal of the oven when the self-clean cycle is used. temperature of at least 170°F. This assures that. • Clean only parts listed in this Use and

in the remote possibility that trichina may be Care Guide. present in the meat. it will be killed and the meat • Before self-cleaning the oven. remove the

will be safe to eat. broiler pan, grid and other cookware.

• Be sure to wipe up excess spillage before

starting the sdf-deaning operation.

• If the self-cleaning mode malfunctions, turn the oven off and disconnect the power supply. Have it

serviced by a qualified technician.

rcontimmd next page)

IMPORTANT SAFETY INSTRUCTIONS

tcontinued)

Surface Cooking Units • Clean the cooktop with caution. If a wet sponge (Electric Coil models only) or cloth is used to wipe spills on a hot surface

• Use proper pan size--Select cookware having flat bottoms • When flaming foods are under the hood.

"_"l large enough to cover the surface turn the fan off. The fan, if operating, may unit heating element. The use of undersized spread the flame. cookware will expose a portion of the surface unit to direct contact and may result in ignition

of clothing. Proper relationship of the cookware to the surface unit will also improve efficiency.

• Never leave the surface units unattended at high heat settings. Boilovers cause smoking and

greasy spillovers that may catch on fire

• Be sure the drip pans and the vent duct are not covered and are in place. Their absence during

cooking could damage range parts and wiring

• Do not use aluminum foil to line the drip pans or anywhere in the oven except as described in

this guide. 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 cooktop service: others may break smoking point because of the sudden change in temperature

unit. be careful to avoid steam bums.

• Keep an eye on foods being fried at high or

medium high heat settings.

• 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 the sides of the 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 a deep fat thermometer whenever

possible to prevent overheating fat beyond the

• 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 the nearby

surface units

• Always turn the surface units off before removing cookware.

• To avoid the possibility of a burn or electric shock, always be certain that the controls for all

surface units are at the offposition and all coils are cool before attempting to lift or remove a unit.

• Do not immerse or soak the removable surface units. Do not put them in a dishwasher Do not

self-clean the surface units in the oven.

Halogen/Radiant Surface Units • When flaming foods are under the hood. turn (on some models ) the fan off. The fan. if operating, may spread

the flame.

• Use proper pan size--Select

k'_._-_, coo ware av ng at porto s ....... '

' "_'_ 1 r n h _ r _h .... l_rost on trozen roods or moisture on tresh

_ i age e oug to cove t e selectea

surface unit. The use of undersized cookware foods can cause hot fat to bubble up and over will expose a portion of the surface unit to direct the sides of the pan. contact and may result in ignition of clothing.

Proper relationship of the cookware to the surface units will also improve efficiency.

• Never leave the surface units unattended at high heat settings. Boilovers cause smoking and

greasy spillovers that may catch on fire

• Do not operate the halogen/radiant surface units if the glass is broken. Spillovers or

cleaning solution may penetrate a broken cooktop and create a risk of electrical shock. Contact a

qualified technioan immediately should your glass cooktop become broken.

• Avoid scratching the glass cooktop surface. The cooktop can be scratched with items such

as sharp instruments, rings or other jewelry' and rivets on clothing.

• Never use the glass cooktop surface as a cutting board.

• Do not place or store items that can melt or catch fire on the glass cooktop, even when it

is not being used.

• Do not stand on the glass cooktop.

• Be careful when placing spoons or other stirring utensils on glass cooktop surface

when it is in use. They may become hot and could cause burns.

k h i fl .... m • Foods for frying should be as dry as possible

• 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 a deep fat thermometer whenever

possible to prevent overheating fat beyond the

smoking point

• Clean the cooktop with caution. If a wet sponge or cloth is used to wipe spills on a hot

surface unit. be careful to avoid steam burns. Some cleaners can produce noxious fumes if

applied to a hot surface.

NOTE: We recommend that you avoid wiping

any surface unit areas until they have cooled and

the indicator has gone off. Sugar spills are the

exception to this. Please see the Glass Cooktop

Cleaning section. When the cooktop is cool. use only the

recommended cleaning cream brand cleaner to

clean the cooktop.

• Use care when touching the cooktop. ]'he glass surface of the cooktop will retain

heat after the controls have been turned off

• 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 the nearby surface units.

• Always turn the surface units off before removing the cookware.

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

• To avoid possible damage to the cooking

surface, do not apply cleaning cream to the glass surface when it is hot.

• After cleaning, use a dry"cloth or paper towel

to remove all the cleaning cream residue.

• Read and follow all instructions and warnings

on the cleaning cream labels.

SAVE THESE

INSTRUCTIONS

FEATURES OF YOUR RANGE

Not all features are on all models. Appearance may vary.

JBP90

_} Broiler pan and grid

._ JBP95

Rods

Electric coil models have lift-up

cooktops for easier cleaning. :-\l

JBP80

Explained

Feature Index _ on page

1 Storage Drawer or Kick Panel 4, 46

2 Anti-Tip Device 4, 44,

49, 51

3 Anti-Tip Label

4 Probe Outlet 28, 36

5 Convection Fan Heating Element 23-26,

Operates during convection cooking. 28

6 Oven Door Latch 24, 25,

Used for self-cleaning only. 28, 29,

34, 38,

42, 43

7 Hot Surface Indicator Lights 13, 14

Glass Cooktop models only.

8 Radiant Surface Units 7, 10-17

9 Surface Unit Controls 13, 44

Explained

Feature Index * on page

21 Oven Shelf Supports 22, 24,

Shelf positions for cooking are 34, 40 suggested in the Baking, Roasting and Broiling sections.

22 Oven Shelf with Stop-Locks 22, 24, 30,

(number may vary) 41, 43, 46

23 Bake Element 5, 47

May be gently lifted for wiping the oven floor.

24 Oven Window 2, 31, 47 25 Model and Serial Number Location 3

Behind the storage drawer.

26 Lift-Off Oven Door with 4, 5, 38,

Broil Stop Position 40, 41, 45 Easily removed for cleaning.

27 Oven Door Gasket 5, 41, 45 10 Surface Light 13, 44 11 Surface Unit "On" Indicator Lights 13 12 Oven Light Switch 21

13 Oven Control, Clock and Timer 18-20 14 Surface Light Switch 13

15 Dual Surface Unit Switch 14

Radiant models only.

16 Oven Vent 47 17 Glass Ceran Cooktop 2, 10-17

Halogen/Radiant models only.

18 Dual Surface Unit 14

Radiant models only.

19 Broil Element 5, 38,

20 Oven Interior Light 21, 41, 45

Comes on automatically when the door is opened.

28 "Sure Grip" Handle 2, 44

29 Probe 28, 35,

36, 46

30 Broiler Pan and Grid 27, 34, 38,

39, 46

31 Roasting Rack 27, 46

32 Offset Shelf with Stop-Locks 21, 24,

41, 46

33 Drip Pans 6, 48

Electric Coil models only.

34 Surface Units 2, 6, 7, 10,

Electric Coil models only. 12-15, 48

35 Lift-Up Cooktop 47, 48

Electric Coil models only.

36 Halogen Surface Units 7, 10-17,

•Not all features are on all models.

HOW DOES THIS COOKTOP COMPARE

TO YOUR OLD ONE?

Your new cooktop has either electric coil surt:ace units or a halogen/radiant glass cooktop. If you are used to cooking with gas burners or other types of electric

cooktops, you will notice some differences when you use electric coils or a halogen/radiant glass cooktop.

Type of Cooktop How it Works Electric Coil

Halogen/Radiant (Glass Cooktop)

Induction

/l/z, m _\\\

SoBd Disk

Gas Burners

Description Flattened metal

tubing containing electric resistance

wire suspended

over a drip pan. Radiant: Electric

coils under a glass cooktop.

Halogen: Quartz tube filled with

halogen gas around

a tungsten wire

heating element under a glass

cooktop. High frequency

induction coils

under a glass

surface. Solid cast iron

disk sealed to the cooktop surface.

Regular or sealed gas burners use

either LP gas or natural gas.

Heats by direct contact with the pan and by heating the air under the pan. For best cooking results, use good quality pans. Electric coils are more forgiving of

warped pans than halogen/radiant or solid disks. Heats up quickly but does not change heat settings as quickly as gas or induction. Electric coils stay hot enough

to continue cooking for a short time after they are turned off. Heat travels to the glass surface and then to the coolcvvare, so pans must be flat

on the bottom for good cooking results. The glass cooktop stays hot enough to continue cooking long after it is turned off. Remove the pan from the surface unit

if you want cooking to stop.

Pans must be made of ferrous metals (metal that attracts a maNlet). Heat is produced by a magnetic circuit between the coil and the pan. Heats up right away and changes heat settings right away, like a gas cooktop. After turning the control

oft; the glass cooktop is hot fiom the heat of the pan, but cooking stops right away. Heats by direct contact with the pan, so pans must be flat on the bottom for good

cooking results. Heats up and cools down more slowly than electric coils. The disk stays hot enough to continue cooking after it is turned oft'. Remove the pan

from the solid disk if you want the cooking to stop.

Flames heat the pans directly. Pan flamess is not critical to cooking results, but pans should be well balanced. Gas burners heat the pan right away and change

heat settings right away. When you turn the control off, cooking stops right away.

The best types of cookware to use, plus heat-up and cool-down times, depend upon the type of burner or surface unit you have.

The following chart will help you to understand the differences between your new cooktop and any other

type of cooktop you may have used in the past.

General Information About Halogen/Radiant Surface Units

The halogen/radiant cooktop features heating units beneath a smooth glass surface. The surface units are

shown by outlines on the glass.

Before you use the cooktop for the first time, clean it with cleaning cream. This helps protect the top

and makes clean-up easier. NOTE: A slight odor is normal when a new cooktop

is used for the first time. It is caused by the heating of new parts and insulating materials and will disappear

in a short time. When a surface unit is turned on, coils beneath the

surface unit radiate heat through the glass to the cookware. The red glow of the coils will be visible

through the glass. It will take the surface unit a few moments to heat up. The coil cycles on and off to

maintain your selected control setting. With poor cookware, you will see frequent cycling of the unit

off and on. Good, flat cookware will minimize the cycling.

Use only flat-bottomed cookware. Do not let pots boil dry. Overheated metal can bond to glass cooktop. An

overheated copper pot will leave a residue that will permanently stain the glass.

Sliding aluminum cookware across the glass may leave metal marks. These metal marks will appear as

small scratches. They can be removed with cleaning cream and a razor scraper.

It is sate to place hot cookware from the oven or surface on the glass surface when the surface is cool.

Avoid sliding pans on the glass cooktop. Pan edges that are even slightly rough or grit on the cooktop can

cause scratches on the glass. Even after the surface units are turned otl, the glass

cooktop retains enough heat to continue cooking. To avoid overcooking, remove pans from the surface units

when the food is cooked. Avoid placing anything on the surface unit until it has cooled completely.

The Hot Surface Lights will stay lit until the cooktop is sate to touch. It is not unusual for the lights to stay

lit for 30 minutes.

Differences Between Halogen and Radiant Units

Some cooktops have both radiant and halogen surface units. This is how they differ.

halogen radiant

halogen

6" 0 _._U,) radiant

• Halogen units are much brighter than the radiant units. Radiant units have a dull red glow.

• Halogen units hum louder than radiant units when they are first turned on.

• Halogen and radiant units cycle on and off

frequently. This is normal. You will notice the

cycling more on the halogen units because of their brightness.

@ ©°"

6"/9"

• Halogen units click when they cycle on and off. Radiant units do not. This is clue to the different

switches used on halogen units.

• Halogen units have radiant coils in the center that do not glow as

brightly as the outer halogen coils.

• Radiant coils take about 10 seconds longer to glow than halogen units.

HOME CANNING TIPS

Canning should be done on the surface units only. Pots that extend beyond 1 inch of the surface unit

are not recommended tbr 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 the cooktop surfaces surrounding the surface units.

Observe the 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. For best results, use canners with flat bottoms. On the glass cooktop, flat bottomed canners must

be used. Canners with flanged or rippled bottoms (often found in enamelware) don't make good

contact with the surface unit and take a long time to boil water.

Flat-bottomed canners are recommended for electric coils; the)" are required for glass cooktops.

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 trying--cook at temperatures much

higher than boiling water. Such temperatures could eventually harm the porcelain cooktop surfaces

surrounding the electric coil surt:ace units.

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.

NOTE: If your house has low voltage, canning may take longer than expected, even though directions

have been carefully followed. The process time can be shortened by:

(1) using a pressure canner, and (2) starting with HOT tap water for fastest heating

of large quantities of water.

Glass Cooktop Cautions:

Safe canning requires that harmful microorganisms

are destroyed and that the jars are sealed completely. When canning foods in a water-bath

canner, a gentle but steady boil must be maintained for the required time. When canning foods in a

pressure canner, the pressure must be maintained for the required time.

After you have adjusted the controls, it is very important to make sure the prescribed boil or

pressure levels are maintained for the required time. The glass cooktop surface units have temperature

limiters that prevent the glass cooktop from getting too hot. If the bottom of your canner is not flat, the

surface unit can overheat, triggering the temperature limiters to cycle the unit off for a

time. This will stop the boil or reduce the pressure in the canner.

Since you must make sure to process the canning

jars for the prescribed time, with no interruption

in processing time, you cannot can on any of the cooktop surface units if your canner is not

flat enough.

What is a Temperature Limiter?

Every halogen and radiant surface unit has a Temperature Limiter. The Temperature Limiter

protects the glass cooktop from getting too hot.

The Temperature Limiter may cycle the units off for a time if:

• The pan boils dry.

• The pan bottom is not fiat.

• The pan is offcenter.

• There is no pan on the unit.

SURFACE CONTROLS

At both OFF and HI the control "clicks" into position. You may hear slight "clicking" sounds during cooking,

indicating the control is keeping the unit at the heat level or power level you set.

How to Set the Controls

Push the knob in and turn in either

direction to the desired heat setting.

Cooking Guide for Using Heat Settings

Ill--Used to begin cooking or to bring water to a boil. Reduce heat setting after water boils.

Medimn Iligh--(Setting halt\ray between HI and MED) Maintains a fast boil on large amounts of food.

MED--Sautd and brown; keeps food at a medium boil. Medium Low--(Setting halfway between MED and

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

LO--Used for long slow cooking (simmering) to tenderize and develop flavors. Use this setting to melt

butter and chocolate or to keep foods warm.

Switching heats to higher settings always shows a quicker change than switching to lower settings.

Be sure you turn the control knob to OFF when you finish cooking.

The surface unit "on" indicator light will glow when ANY surface unit is on.

NOTE: The surface unit "on" indicator light may glow between LO and OFF, but there is no power

to the surface units.

OFF

Medium

Low _-

NED

Appearance may vary slightly.

High

Light Over the Surface Units

The switch must be pushed, held for several seconds and released for the light to come on.

Special Notes for Glass Cooktops:

Cooktop temperatures increase with the number

of surface units that are on. With 3 or 4 units turned on, surface temperatures are high so be

careful when touching the cooktop. The hot surface indicator light will remain lit after the surface unit

is off until the surface is cool enough to touch. NOTE:

• At HI and Medium High settings never leave food unattended. Boilovers cause smoking and greasy

spillovers may catch fire.

• At Medium Low and LO settings melt chocolate and butter on a small surt:ace unit.

• When a surt:ace unit is turned on, the unit can be seen glowing red within a few seconds (longer for

radiant units). The red glow will turn on and off

(cycling) to maintain the selected heat setting. With

poor cookware, you will see frequent cycling of the unit off and on. Good, flat cookware will minimize

the cycling. See the Surt:ace Cookware Tips section.

• It is sate to place hot cookware from the oven or a surt:ace unit on the glass cooktop when it is cool.

(c'onHnued next page)

SURFACE CONTROLS

(continued)

Dual Surface Unit Switch (Glass Cooktops Only)

The right front surthce unit has 2 cooking sizes to select from so

you can match the size of the unit to the size of the cookware you are using.

To use the large (9 inch) surface unit, push in the right portion of

the COIL SIZE switch next to the control knob.

To use the small (6 inch) surface unit, push in the left portion of the

COIL SIZE switch.

Hot Surface Indicator Light (Glass Cooktops Only)

6 H 9 H

A "HOT SURFACE" light will glow brightly when any element is turned on, and will remain lit after the

unit is turned offuntil the surface is cool enough to touch. Each element has its own "HOT SURFACE"

indicator light.

• It comes on instantly when the unit is turned on.

• It stays on even after the unit is turned off.

• It glows brightly until the unit is sate to touch.

SURFACE COOKWARE TIPS

(Electric Coil models only)

Cookware

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 to

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

For best cooking results pans should be flat on the bottom. Match the size of the saucepan to the size of

the surface unit. The pan should not extend over the edge of the surface unit more than 1 inch.

RIGHT

Not over 1 inch

A "HOT SURFACE" light will glow brightly when all)' element

is turned on.

WRONG

Over 1 inch

Wok Cooking

We recommend that you use only a fiat-bottomed

wok. They are available at your local retail store.

SURFACE COOKWARE TIPS

(Glass Cooktop models only)

Types of Cookware

The following information will help you choose

cookware which will give good performance. Stainless Steel: highly recommended

Especially good with a sandwich clad bottom. The sandwich bottom combines the benefits of stainless

steel (appearance, durability and stability) with the advantages of aluminum or copper (heat conduction,

even heat distribution). Aluminum: heavy weight recommended

Good conductivity. Aluminum residues sometimes appear as scratches on the cooktop, but can be

removed if cleaned immediately. Because of its low melting point, thin weight aluminum should not

be used. Porcelain/enamel:

Good performance only with a thick, fiat, smooth bottom. Avoid boiling dry, as porcelain can melt and

fuse to the surface.

Do not use woks that have support rings. Use of these

types of woks, with or without the ring in place, can be dangerous. Placing the ring

over the surface unit will cause a build-up of heat that will

damage the porcelain cooktop. Do not try to use such woks

without the ring. You could be seriously burned if the wok

tipped over.

Copper Bottom: hea W weight recommended Good performance, but copper may leave residues

which can appear as scratches. The residues can be removed, as long as the cooktop is cleaned

immediately. However, do not let these pots boil dry. Overheated metal can bond to glass cooktops.

An overheated copper pot will leave a residue that will permanently stain the cooktop.

Glass-ceramic: not recommended Poor performance. May scratch surface.

Usable, but not recommended. Stoneware: not recommended

Poor performance. May scratch the surface. Usable, but not recommended.

Cast Iron: not recommended Poor performance. May scratch the surface.

Usable, but not recommended.

Do not use woks that

have support rings.

(conHnued next page)

SURFACE COOKWARE TIPS

(Glass Cooktop models only--continued)

How to Check Pan Performance

Use of correct cookware can affect the cooking performance and cleaning of your cooktop.

The correct cookware reduces the temperature of the cooktop surface and minimizes the chance of

spillovers burning onto the cooktop. You must use pans with perfectly flat bottoms.

Some pans may have curved or rounded bottoms or may be warped. If you are unsure of the flatness of

your pans you may do this quick test. Tum your pan upside

down on the countertop, place a ruler flat against

the pan surface. The bottom of the pan and the

straight edge of the ruler should fit flush against each other all the way across.

Turn the ruler a full 360 degrees, checking for any space between the ruler and the bottom of the pan.

Pans with rounded, curved, ridged or warped bottoms are not recommended.

Another simple test to determine even heat distribution across the cookware bottom is to put one inch of water

in the pan. Bring the water to a boil and observe the location of bubbles as the water starts to boil. Good

flat cookware will have an even distribution of bubbles over the bottom surface area of the pan. Bubbles

localized in only a portion of the bottom indicate uneven contact of the pan to the surface unit, uneven

heat transfer or an unsuitable pan. Use pans that match the diameter of the surface

unit. Cooking performance will not be as good if the coolcware is either smaller or larger than the surface unit.

• Place only dry pans on the

surface units. Do not place lids on the surface units,

particularly wet lids.

• We recommend that you use _ only a fiat-bottomed wok.

They are available at your

local retail store. The bottom of the wok should

have the same diameter as the surface unit to insure proper contact.

SPECIAL CAUTIONS FOR GLASS COOKTOPS

• Never cook directly on the

glass. Always use cookware.

• Always place the

pan in the center of the surface unit

you are cooking on.

• Do not use the

cutting board.

Do not slide cookware

across the cooktop

because it can

glass--the

glass is scratch

• Do not use woks that have support rings. This type

of wok will not heat on glass cooktops.

• Some special cooking procedures require specific

cookware such as pressure cookers, deep fat t}yers, etc. All cookware must have flat bottoms and be the

correct size.

• Don't store heavy

surface as a

scratch the

resistant, not scratch proof.

items above the cooktop. If they

drop onto the cooktop, they can

cause damage.

HALOGEN/RADIANT SURFACE CLEANING

(on some models)

Glass Cooktop Cleaning

Cleaning of glass cooktops is different from cleaning a standard porcelain finish. To maintain and protect the

surface of your new glass cooktop tbllow these basic steps. Before you use the cooktop for the first time, clean

it with cleaning cream. This helps protect the top and makes clean-up easier.

DAILY CLEANING: Use only a recommended cleaning cream, such as Cerama Brite or the Cooktop Cleaning Creme, on the glass cooktop.

For normal, light soil:

1. Rub a few drops (less is better) of the cleaning cream

onto soiled area using a damp paper towel. Buffwith a dry paper towel until all soil and cream are removed.

Frequent cleaning leaves a protective coating which is essential in preventing scratches and abrasions.

2. Clean the surface with the cleaning cream after each use.

For heav), burned on soil:

1. Apply a few drops of the cleaning cream to the

(cool) soiled area.

2. Using a damp paper towel, rub the cream into the burned on area. As with any burned on spill, this

may require some effort.

3. Carefully scrape soil with razor scraper. Hold scraper at a 30 ° angle against the glass cooktop.

4. If any soil remains, repeat the steps listed above. For additional protection, after all soil has been removed,

polish the entire surface with the cleaning cream.

5. Buff with a dry paper towel.

NOTE:

• Using a razor scraper will not damage the surface

if the 30 ° angle is maintained.

• Be sure to use a new, sharp razor scraper. Do not use

a dull or nicked blade.

• Store the razor scraper out of reach of children.

SPECIAL CARE: Sugary spillovers (such as jellies, fudge, candy syrups) or melted plastics can cause

pitting of the surface of your cooktop (not covered by the warranty) unless the spill is removed while still hot. Special care should be taken when removing

hot substances. Follow these instructions carefully and remove soil while spill is still hot.

1. Turn offall surface units affected by the spillover. Remove hot pans.

2. Wearing an oven mitt, hold the razor scraper at a 30 ° angle to the

cooktop and scrape hot spill to a cool area outside the surface unit.

3. With the spill in a cool area, use a dry paper towel to remove any excess. Any spillover remaining should

be left until the surface of the cooktop has cooled.

Do not continue to use the soiled surface unit until all of the spillover has been removed. Follow the steps

under Heavy Soil to continue the cleaning process.

COOKTOP SEAL: To clean the cooktop seal, let a wet cloth rest on it tbr a few minutes, then wipe clean.

Use a mild detergent if needed. Do not use a knife or any shaq0 o[2ject on the seal because it will cut or damage it.

GENERAL INFORMATION: As the cleaning cream cleans, it leaves a protective coating on the

cooktop surface. This coating helps to prevent build- up of mineral deposits (water spots) and will make

future cleaning easier. Dishwashing detergents remove this protective coating and therefore make the cooktop

more susceptible to staining. To conveniently order more cream and/or scrapers

for cleaning your glass cooktop, please call our toll free number:

National Parts Center 800-626-2002

Cleaner Scraper

Cream and scraper kit

# WX10X300 # WX5X1614

# WB64X5027

PRECAUTIONS

• If pots with a thin overlay of aluminum, copper or enamel are allowed to boil dry, the overlay may bond

with the glass cooktop and leave a black discoloration. This should be removed ilnmediately before heating

again or the discoloration may be permanent.

• Water stains (mineral deposits) are removable using the cleaning cream or full strength white vinegar.

• Use of window cleaner may leave an iridescent fihn on the cooktop. The cleaning cream will remove this

discoloration.

• If you slide aluminum or copper cookware across

the surface of your cooktop, they may leave metal

markings which appear as scratches. If this should

happen, use the razor scraper and cleaning cream to remove these markings. Failure to remove these

residues immediately may leave permanent marks.

• Most cleaners contain ammonia, chemicals and abrasives

which can damage the surthce of your cooktop. Use only the recommended cleaning cream for proper cleaning

and protection of your glass cooktop.

Read and follow all instructions and warnings I

on the cleaning cream labels.

FEATURES OF YOUR OVEN CONTROL

BAKE-_ CONV.

,,0Ifc0,v.

BROIL |

1. BAKE. Press this pad to select the bake function.

2. CONV. BAKE. Press this pad to select baking with

convection.

3. PROBE. Press this pad when using the probe to

cook tbod.

4. PROGRAM STATUS. Words light up in the

display to indicate what is in time display. Programmed information can be displayed at any

time by pressing the pad of the operation you want to see. For example, you can display the current

time of day while the timer is counting down by pressing the CLOCK pad.

5. TIME DISPLAY. Shows the time of day, the times

set for the timer or automatic oven operation.

6. OVEN OR PROBE TEMPERATURE AND

BROIL DISPLAY. Shows the oven temperature, probe temperature or broil setting.

7. FUNCTION INDICATORS. Words light up

to show whether the oven is in the bake, broil, convection bake, sell:clean mode or set mode

or if the probe is selected.

8. COOK TIME. Use this pad for Timed Baking,

Timed Convection Baking and Timed Convection Roasting operations.

9. TIMER ON/OFF. Press this pad to select the

timer function. The timer does not control oven operations. The timer can time up to 9 hours and

55 minutes.

To set the timer, first press the TIMER ON/OFF pad. Then press the + or - pad to change the time.

To cancel the timer, press and hold the TIMER ON/OFF pad until the word "TIMER" disappears

from the display.

10. BROIL. Press this pad to select the broil function.

11. CONV. ROAST. Press this pad to select roasting with convection.

12. AUTO SELF CLEAN. Press this pad to select the sell-cleaning function. See the Operating the

Sell-Cleaning Oven section.

13. INCREASE (+). Short taps to this pad increase the time or temperature by small amounts. Press

and hold the pad to increase the time or temperature by larger amounts.

14. DECREASE (-). Short taps to this pad decrease the time or temperature by small amounts. Press

and hold the pad to decrease the time or temperature by larger amounts.

15. CLEAR/OFF. Press this pad to cancel all oven operations except Clock and Timer.

16. STOP TIME. Use this pad along with the COOK TIME or AUTO SELF CLEAN pad to set the oven

to start and stop automatically at a time you select.

17. CLOCK. To set the clock, first press the CLOCK pad. Then press the + or - pad to set the time of

day. Press the CLOCK pad to start.

If"F-and a number" flash in the display and the oven control signals, this indicates function

error code. If function error code appears during the sell-cleaning lhnction, check the oven door

latch--the latch handle may have been moved, even if only slightly, from the latched position.

Make sure handle is to the right as far as it will go. Press the CLEAR/OFF pad. Allow the oven to

cool tbr one hour. If lhnction error code repeats, disconnect power to the range and call for service.

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