GE JBS16GP, JBS16P, JBS26P, JBS26GP User Manual

ElectricRange

Contents

..%.

Aluminum Foil Anti-Tip Device

Appliance Registration

carmingTips

Care and Cleaning Cloc~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 Light; Bulb Replacement 13,20

2 9 Roasting Guide

20-23

12 Vent Duct

31 Problem Solver

5 Safety Instructions

6-7 Surfhce Cooking 8-11

5 Control Settings

25-27

5 2

13-20

14 15

18 19

Roasting 16

Thermostat Adjustment

3-4

Cookware Tips

Warmnty Back Cover

GEAnswer Center@

800.626.2000

10,11

Standard Clean models

JBS02P

JBS16P JBS03P JBS26GP JBS03GP

JBS26P JBS16GP

Continous Clean models JBC16GP JBC26P

GEAppliances

+?-8JW

Help us help you...

Before using your oven, read

this book carefully.

Itis 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 riot happy with the

service you receive, here are three steps to follow for further help.

FIRST. contact the peot)le who

serviced your appli;nce. 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

Model Number

Serial Number

Use these numbers in any correspondence or service calls concemin~ Youroven.

,’

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

K’

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.

cBe 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, DISCONNECTTHE RANGE POWER SUPPLY

“ AT THE HOUSEHOLD

- DISTRIBUTIONPANEL

BY REMOVING THE FUSE OR SWITCHING OFF THE CIRCUIT BREAKER.

WARNING–AU

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.

..,4

rangescan tipand injurycould result To prevent accidental tippingofthe range,attach

it to the wall or floor by

If you pull the range out from the wall for any reason, make sure the rear leg is returned to its position in the device 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. QDon’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 CABINETSABOVE A RANGE OR ON THE BACKSPLASH OF A RANGE—CHILDREN

CLIMBING ON 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.

. 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.

● 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, GASOLINEOR OTHER FLAMMABLEVAPORSAND LIQUIDSIN THE VICINITY OF THIS OR ANY OTHER

APPLIANCE. QKeep hood and grease filters

clean to maintain good venting and to avoid grease fires.

cDo 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 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.

(continffed on ne<rtpage)

~ORTANT 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.

cWhen 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

Standawayfrom rangewhen

openingovendoor.Hotairor

steamwhichescapescan cause

burnstohands,face and/oreyes.

● Don’theatunopenedfood

containersinthe oven.Pressure

couldbuildup and thecontainer

couldburs$ causingan injury.

cKeep 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, follow the manufacturer’s directions.

sDo 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 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.

s Never leave surface units

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

in place. Their absence during

cooking could damage range parts and wiring.

● Don’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 glass,

glass/ceramic, earthenware or

other glazed containers are

suitable for range-top service;

others may break because of the

sudden change in temperature.

(See section on “Surface

Cooking” for suggestions.)

● To rninirnize 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.

QAlways 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.

● 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 ‘:W

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.

cUse deep fat thermometer

whenever possible to prevent

overheating fat beyond the

smoking point.

SAW THESE

INSTRUCTIONS

$ *

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 corner 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.

removedrawer,pulldrawer

outall the way,tilt

and take it out. To replace drawer, insert glides at back of

drawer beyond stop on range glides.

Lift drawer if necessary to insert easily. Let front of drawer down, then push 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

~ devi~ea

up the front

—

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.

● 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.

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.

. 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.

cUse 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,

Features of Your Range

JBS26P JBS26GP JBC26P

Broiler Pan

(not included on all modek)

I B~

I&ll\ -f

(Note: not all doors have windows)

JBS02P JBS03P JBS03GP

JBS16P JBS16GP

JBC16GP

...

4!9

Feature Index

(not all models will have all features)

See

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 13 6 Oven Cycling Light 7 Automatic Oven Timer, Clock and Minute Timer

(on models so equipped) 12

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

(See Installation Instructions)

10 Oven Vent Duct 20

(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)

3,25,27

2 8

-a,

‘%J

13 Broil Unit 18

13 18

20,22

14 Bake Unit

(May be lifted gently for wiping oven floor.)

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)

Surface Cooking

See Surface Cooking Guide.

Surface Cooking with Infinite Heat Controls

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 MEDIUM LO and LO. In a quiet kitchen, you may hear slight “clicking” sounds during cooking,

indicating heat settings selected are

being maintained.

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

How to Set the Controls

Step 1: Grasp control knob and

push in. (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.

Cooking Guide for

Using Heat Settings

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

MEDIUM HI—(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.

MEDIUM LO—(Setting halfway

between MED and LO) Cook after

starting at HI; cooks with little water in covered pan.

,4%,

‘,-

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

Questions & Answers

$-”

Q. May I can foods and

J“\

“r

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 bums 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 otT?

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 finish.

~d+,

Home Canning Tips

b“

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

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.

FOODS OTHER THAN WATER. Most syrup or sauce mixtures—

and all types of frying— cook at temperatures much higher than

RIGHT WRONG

boiling water. Such temperatures

could eventually harm cooktop surfaces surrounding surface units.

ym.

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 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.

‘G

Surface Cooking Guide

Cookware Tips

2. To conserve the most cooking 3. Deep Fat Frying. Do not ovetilll ,@i

energy, pans should be flat on the kettle with fat that may spill over

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.

Directions and Setting to Start

Food Cereal

Cornmeal, grits, oatmeal

Cocoa Uncovered

Coffee

Eggs

Cooked in shell

Fried sunny-side up

Fried over easy HI. Melt butter.

Poached

Scrambled or omelets

Fruits

Meats

Braised: Pot roasts of 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

Cookware

Covered Saucepan

Saucepan

Percolator HI. At first perk, switch

Covered

Saucepan

Covered

Skillet

Uncovered Skillet

Covered Saucepan

Uncovered Skillet

Covered

Saucepan

Covered Skillet

Uncovered Skillet

Cookinp

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.

heat to LO.

HI. Cover eggs with cool water. Cover pan, cook until steaming.

MED HI. Melt butter, add eggs and cover skillet.

bottom, have straight sides and when adding food. Frosty foods tight fitting lids. Match the size of the saucepan to the size of the

surface unit. A pan that extends keep range and hood clean from more than an inch beyond the edge accumulated grease. of the trim ring traps heat which

causes discoloration ranging from

blue to dark gray on chrome trim

rings.

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.

bubble vigorously. Watch foods

frying at high temperatures and

Directions and Setting to Complete Cooking

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

MED, to cook 1or 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 mpidly. 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 adding meat.

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+ 22 hidden pages

GE JBS16GP, JBS16P, JBS26P, JBS26GP User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual