GE JDS26G, JDC26G, JDP36G Use And Care Manual

Useand Care of models

JDS26G
JDC26G

JDP36G

Energy-savingtips
Features

Surfacecooking
Ovencooking
Howtooperatethe

sdf-deaningoven
Questions?

UsetheProblemSolver

p4

p5

p7

pll

p18

p24

Your Direct Line to General Electric
The GE Answer CenteF 800.626.2000

GENERAL _ ELECTRBC

Before Using Your Range ....... ::.2

Safety Instructions. . ::3,4
Energy-Saving Tips i i !:i::!:ii :11::::4

Features of Your l_ange ...... 5, 6

Surface Cooking .............. 7

Home Canning Tips ........ ::: .7

Surface Cooking Charts..::.; .8, 9
Automatic Timer and Clock... ; 10

Using Your Oven. ........... ; ti

How to Bake and Time Bake . _. 12

How to Roast ............... 13

Baking Chart .............. 14, 15

Roasting Chart .............. 15

How to Broil ................. 16

Broiling Chart: .............. 17

How to Operate the

Self-Cleaning Oven ........ 18, I9

How to Care for

Your Range ............. _20-22

Oven Care ............... 20, 21

Self-Cleaning Oven ....... .20

Continuous-Cleaning

Oven .................. 20; 21

Standard Oven ............ 20

Cleaning Your Range ......... 23

The Problem Solver .......... 24

If You Need Service. .......... 27

Warranty ........... _Back Cover

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 undeistand something

or' need more help, write (include

your phone number):
Consumer Affairs
General Electric Company
Appliance Park
Louisville, KY 40225

Write down the model
and serial numbers.

You'll find them on a label on
the front of the range behind the

oven door:.
These numbers are also on the

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

Model Number

Serial Number

Use these numbers in any
correspondence or service calls
concerning your' ranger

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 on
page 24 It lists minor causes of
operating problems that you can

correct youtself_

Read all h strucfions before using this appliance.

When using electrical appliances
basic satizty precautions should be

followed, including the following:
o Use this appliance only fi)r its

intended use as described in this
manual,

Be sure your appliance is prop-

erly 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 recom-
mended 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

o Do not leave children alone--

children should not be left alone or

unattended in area where appliance

is in use They should never be

allowed to sit or stand on any part

of the appliance

o Don't allow anyone to climb,
stand or hang on the door or
range top. They could damage
the range or cause severe

personal injury.

CAUTION: DO NOT STORE
ITEMS OF INTEREST TO
CHILDREN IN CABINETS
ABOVE 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.

o Use only dry potholders--moist
or' damp potholders on hot surfaces
may result in burns from steam Do
not let potholders touch hot heating

elements Do not use a towel or
other bulky cloth

Never use your appliance |br

warming or heating the room.
,, Storage in or on appliance--

Do not store flammable materials
in an oven or near sur[ace units

', Keep hood and grease filters
clean to maintain good venting and
to avoid grease fires.

o Do not let cooldng grease or

other flammable materials

aceunmlate in or near the range.

o Do not use water on grease
fires. Never pick up a flaming
pan. Smother flaming pan on
surtace unit by covering pan
completely with wall-fitting lid,
cookie sheet or flat tray. Flaming
grease outside a pan can be put
out by covering with baking soda
oi; if available, a multi-purpnse
dry chemical or fimm.

o 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, frst,.

Potentially hot surtaces 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, tbllow our

directions exactly and always cook

the meat to at least 170°, This
assures that, in the remote possi-
bility that trichina may be present

in the meat, it will be killed and the
meat will be safe to eat.

Oven."

Stand away from range when

opening oven dooi, Hot air or

steam which escapes can burn

hands, face and/or eyes.
oDon't heat unopened fired

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

o Keep oven vent ducts

unobstructed.

* Keep oven free tYom grease
build up.
* Place oven shelf in desired
position while oven is cool. I1:

shelves must be handled when hot,
do not let potholder contact heating

units in the oven.
o Pulling out shelf to shelf

stop is a convenience in lifting
heavy fimds. It's also a precaution
against burns from touching hot

surfaces of door or oven walls.

o When using cooking or
roasting bags in oven, follow the

manul_acturer's directions,
o Do not use your oven to dry

newspapers. If overheated, they
can catch fire

Self-Cleaning Oven:

o 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.
o Clean only parts listed in this

Use and Care Book.
o Befi)re sell-cleaning the oven,

remove broiler pan and other
utensils.

3

Surface CooM ag Units

o Use proper' pan size--This

appliance is equipped with one or'

more surface units of different size
Select utensils having flat bottoms
large enough to cover the surface
unit heating element° The use of
undersized utensils will expose
a portion of the heating element
to direct contact and may result
in ignition of clothing. Proper
relationship of utensil to burner
will also improve efficiency

o Never leave surface units
unattended at high heat settings.

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

o Be sure drip pans and vent
ducts are not covered and are

in place. Their absence during
cooking could damage range parts
and wiring

o 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.

o 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 minimize 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 surfhce units..

• Don't immerse or soak
removable surface units. Don't
put them in a dishwasher.

o Always turn surface unit to

OFF before removing utensil.

• Keep an eye on foods being

fried at HIGH or MEDIUM

HIGH heats.

o 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 lift the unit.

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

o Foods tbr frying should be as .....

dry as possible. Frost on fl'ozen

foods or moisture on fresh foods
can cause hot fat to bubble up and

over' sides of pan,.

o Use little fat for effective
shallow or deep-fat frying. Filling
the pan too full of fat can cause

spillovers when fbod is added_

o If a combination of oils or fats

will be used in frying, stir together
before heating, or as fats melt
slowly_

o Always heat fat slowly, and
watch as it heats

• Use deep fat thermometer
whenever possible to prevent

overheating fat beyond the smoking

point_

EqS UCTX©NS

E erg2ioSavmg

Surface Cooking

• Use cookware of medium weight
aluminum, with tight-fitting covers,
and flat bottoms which completely
cover heated portion of surface
unit

• Cook fresh vegetables with a
minimum amount of water in a

covered pan
GWatch 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.

o Use residual heat with surface
cooking whenever" possible. For

example, when cooking eggs in the
shell, bring water to boil, then turn
to OFF position to complete
cooking,

Use correct heat tor cooking task:
HIGH--to start cooking (iftime
allows, do not use HIGH heat to

start), MEDIUM Hl_quick
browning, MEDIUM--slow frying,
LOW--finish cooking most
quantities, simmer--double boiler
heat, finish cooking, and special for
small quantities, WARM--maintain
serving temperature of most foods,

o When boiling water' fbr tea or
coffee, heat only amount needed It

is not economical to boil a container

full of water for one or two cups

Oven Cooking

o P_eheat oven only when necessary
Most foods will cook satisfactorily
without preheating If you find
preheating is necessary, watch the
indicator light, and put tbod in oven
promptly after the light goes out,

o Always turn oven OFF befbre
removing food

o During baking, avoid frequent door

openings Keep door open as short a

time as possible when it is opened
o Be sure to wipe up excess spillage

befbre starting the self-cleaning
operation

o Cook complete oven meals instead
ofjust one food item. Potatoes,
other vegetables, and some desserts
will cook together with a main-dish
casserole, meat loaf, chicken or
roast Choose foods that cook at

the same temperature and in
approximately the same time

', Use residual heat in the oven

whenever possible to finish cooking
casseroles, oven meals, etc Also
add rolls or' precooked desserts to

warm oven, using residual heat to
warm them,

Fea nre of" Ran le

Model JDP36G* with Self-Cleaning Oven

Explained

Feature Index on page

I 2

2 7

3 7

4 12
5 12
6 11

7 10

8 18
9 18

10 22

11

Model and Serial Numbers
Surface Unit Controls

Surface Unit "ON"
Indicator Lights

Oven Temp (Clean) Control
Oven Set (Clean) Control

Oven Cycling Light
Automatic Oven Timer',

Clock and Minute Timer

Door Locked Light

Oven Cleaning Light

Plug-In Surface Units
Chrome Trim Rings (4) and

Porcelain EnamelDrip Pans (4)

18, 22

Explained

Feature Index on page

Oven Vent Duct (Located under

12

Iright rear surface unit.,)

21

i

I3 ]Oven Interior Light (Comes on

automatically when door is opened.) 21

i

I

14 1Oven Light Switch i 1
15 IBroi! Unit 16

16 Bake Unit (May be lifted gently

for wiping oven floor',.) 12
17 LOven Shelves (1 straight, 1 offset) t i
!8 IOven Shelf Suppolls 11

i

Broiler Pan and Rack (Do not
19 Iclea n in Self-Clean oven_) 16

* "G" in model number indicates black glass door.

FeaCures of Your Range

Explained

Feature Index on page

l Model and Serial Numbers 2

2 Surface Unit Controls 7

Surfhce Unit "ON"

3 Indicator Light 7

4 Oven Temp Control 12

5 Oven Set Control 12

6 Oven Cycling Light i1

Automatic Oven Timer,

7 Clock and Minute Timer I0

8 Plug-in Surface Units 22
9 Chrome Drip Pans (4) 22

10 Oven Vent Duct (Located under

right rear surface unit,) 21
Oven Interior Light (Comes on

11 automatically when door" is opened) 21

t2 Oven Light Switch I 1
13 Broil Unit 16

Bake Unit (May be lifted gently

14 for wiping oven floor,) !2
15 Oven Shelves 11

16 Oven Shelf Supports 11

Removable Aluminum Foil 20

17 Oven Bottom Liner'
18 Broiler Pan and Rack 16

*"G" in model number indicates black glass door.

Model JDC26G* with Continuous-Cleaning Oven

Model JDS26G*

Surface Cooki g

See Surface Cooldng Chart on pages 8-9.

_finite Heat Controls

"four' surface units and controls are
designed to give you an infinite HI
choice of heat settings for' surface
unit cooking_ IVIED
At HIGH position, there is a slight HI

detent so control "clicks" at this

position; "click" on HIGH marks MED
the highest setting; the lowest
setting is between the words
LOW and OFE In a quiet kitchen
you may hear slight "clicking" LOW

sounds during cooking, indicating
heat settings selected are being
maintained. WM

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

How to Set the Controls

Cooking Guide
for Using Heats

Quick start for cooking;
bring water to boil.

Fast fry, pan broil; maintain
fast boil on large amount of
food.

Saute and brown; maintain
slow boil on large amount

of food.
Cook after starting at

HIGH; cook with little

water' in covered pan.

Steam rice, cereal; maintain
serving temperature of most

foods_

NOTE:

I_ At HIGH, MED HI, never leave

food unattended. Boilovers cause
smoking; greasy spi!lovers may

catch fire.

2. At WARM, LOW, melt
chocolate, butter on small unit..

Step 1: Grasp control knob and
push in, ,

Step 2: Turn either clockwise or
counterclockwise to desired heat

setting.
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.

Home Cannh g

Canning should be done on
cooking top only.

In surface cooking of foods other
than canning, the use of large-
diameter cookware (extending more
than 1-inch beyond edge of trim ring)

is not recommended. However, when

canning with water-bath or pressure

canner, large-diameter cookware
may be used, This is because boiling
water temperatures (even under
pressure) are not harmful to cooktop
surfaces surrounding heating unit.

HOWEVER, DO NOT USE
LARGE DIAMETER CANNERS
OR OTHER LARGE DIAMETER
COOKWARE 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
heating units

Observe the following points
in canning:

i, Bring water to boil on HIGH
heat, then after boiling has begun,
adjust heat to lowest setting to
maintain boil (saves energy and
best uses surface unit.)

2. Be sure canner fits over' center

of surface unit, If your' range does

not allow canner to be centered on

surface unit, use smaller-diameter

cookware for good canning results..

3. Fiat-bottomed canners give best

canning results. Be sum bottom of

canner is flat or slight indentation

fits snugly over surface unit.

Canners with flanged or' rippled

bottoms (often found in enamelware)

are not recommended.

RIGHT

WRONG

4. When canning, use recipes flora

reputable sources Reliable recipes
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 Agricultu re

Extension Service_

5. in following the recipes,
remember that canning is a process
that generates large amounts of
steam,. Be careful while canning to
prevent burns from steam or heat,.

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 may be improved by:

(i) using a pressure canner; and
(2) for fastest heating of large

water quantities, begin with HOT
tap water' and cover canner with lid.

Surface CooMng Chart

Cookware tips

1. Use medium- or heavy-weight
cookware Aluminum cookwate
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 settings Steel
pans may cook evenly if not
combined with other metals,

Use non-stick or' coated metal

cookware,, Fiat ground pyroceram
saucepans or skillets coated on the
bottom with aluminum generally
cook evenly_ Use glass saucepans
with heat-spreading trivets
available for that pmpose_

2, To conserve the most cooking
energy, pans should be flat on the
bottom, have straight sides and tight

fitting lids. Match size of saucepan
to size of surface unit_ A pan that
extends more than l" beyond the edge
of the trim ring or drip pan traps
heat which causes "crazing" (fine
haMine cracks) on porcelain drip
pans, and discoloration ranging
from blue to dark gray on chrome
trim rings and drip pans and
stainless steel cooktops,

Directions and Setting Setting to Complete

Food Cookware to Start Cooking Cooking Comments
Cereal

Cornmeal grits, Covered HI In covered pan bring LOW or WM, then add Cereals bubble and expand as
oatmeal Saucepan water to boil before adding cereal. Finish timing they cook; use large enough

cereal according to package saucepan to prevent boilover

directions.

Cocoa Uncovered HI. Stir together water or MED, to cook I or 2 rain Milk boils over rapidly Watch as

Saucepan milk, cocoa ingredients to completely blend boiling point approaches

Bring just to a boil. ingredients,

Coffee Percolator HI At first perk, switch LOW to maintain gentle Percolalc 8 to 10min for 8

heat to LOW. but steady perk. i cups, less for fewer cups.

Eggs
Cooked in shell

Fried sunny-side-up

Fried over easy

Poached

Scrambled or omelets

Fruits

Meats, Poultry

Braised: Pot roasts of

Oeef, lamb or veal;

_orksteaks and

:hops

PanJded: I:ender

:hops; thin steaks up

:o -gqn.; minute

_teaks; hamburgers;

franks and sausage;

:hin fish fillets

Covered
Saucepan

Covered
Skillet

HI Cover eggs with cool
water Cover pan, cook
until steaming
MED HI Melt butter, add

eggs and cover skillet

HI Melt butter

LOW Cook only 3 to 4
min for soft cooked; 15
rain for hard cooked

Continue cooking at MED
HI until whites are just set,

about 3 to 5 rain

LOW_then addeggs
When bottom of eggs
have just set. carefully
turn over to cook other

side

LOW Carefully add eggs
Cook uncovered about 5
min at MED HI

MED Add egg mixture
Cook_ stirring to desired

doneness

LOW. Stir occasionally
and check for sticking

Uncovered
Skillet

Covered
Skillet

Uncovered

Skillet

Covered
Saucepan

H1 tn covered pan bring

water toa bolt

HI. Heat butter until Iight
golden in color

Ht In covered pan bring
fruit and water to boil

Covered HI Melt fat, then add meat
Skillet Switch to MED HI to

brown meat Add water or
other liquid

HI Preheat skillet then

grease lightly

Uncovered
Skillet

LOW Simmer until fork

tender

MED HI or MED Brown
and cook mdesired
doneness, turning over
as needed

If you do not cover skilleL 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 *Ato Vz cup water
per pound of fruit

Dried froit: Use water as package
directs rime depends on whether
fruit has been presoaked If not,
allow more cooking time.

Meat can be seasoned and floured
before it is browned, if desired
Liquid variations for flavor could
be wine. fruit or tomato juice or

meat broth
liming: Steaks I to 2-in : f to

2 hrs Beef Stew: 2 to 3 hrs

Pot Roast: 2V2to 4 hrs

Pan frying is best for thin steaks
and chops If rare is desired, pre-
heat skillet before adding meat

3. Deep Fat Frying. Do not overfill
kettle with fat that may spill over
when adding food, Frosty foods
bubble vigorously, Watch foods
frying at HIGH temperatures and
keep range and hood clean fl_om
accumulated grease

RIGHT

\

1_- NOT

OVER !"

WRONG

Setting to Complete

Food Cooking Comments

Fried Chicken

!_anbroiled bacon

Sauteed: Less tender
thin steaks (chuck.
round, etc ); liver;
thick or whole fish
Simmered or stewed
meat; chicken; corned
beef; smoked pork;
stewing beef; tongue;

etc.

Directions and Setting

Cookware to Start Cooking
Covered H1 Melt fat Switch to MED

Skillet HI to brown chicken

Uncovered H1 In cold skillet arrange
Skillet bacon slices Cook just

until starting to sizzle

Covered HI Melt fat Switch to MED
Skillet to brown slowly

HI Cover meat with water
and cover pan or kettle

Cook until steaming

Covered
Dutch Oven.
Kettle or

Large
Saucepan

Melting chocolate, Small
butter; Covered

marshmallows Saucepan

Use small
surface unit

Pancakes or Skillet or
French toast Griddle

Pasta

Noodles or spaghetti Covered

Large kettle

or Pot

Pressure Cooking Pressure

Cooker or
Canner

Uncovered
Saucepan

Puddings, Sauces,

Candles, Frostings

Vegetables

Fresh

Frozen

LOW Cover skillet and
cook unti! tender
Uncover last few minutes

MED HI Cook, turning
over as needed

LOW Cover and cook
until tender

lOW Cook until fork
tender (Water should
slowly boil) For very large
loads medium heat may

be needed.

For crisp dry chicken, cover only
after switching to LOW for 10
rain Uncm, er _'mdcook turning
occasionally I0 to 20 rain
A more attention-free method
is to start and cook at MED

Meat may be breaded or mari-
nated in sauce before frying

Add salt or other seasoning
before cooking if meat has not
been smoked or otherwise
cured

Sauteed: Onions;
green peppers; mush-
rooms; celery; etc.

Rice and G_its

WM Allow 10 to 15rain to

melt through Stir to

smooth

MED HI Heat skillet 8 to

lOmin Grease lightly.

HI In covered kettle, bring
salted water to a boil,
uncover and add pasta

slowly so boiling does not

stop

HI Heat until firstjiggle is
heard

HI Bringjustto boil

When melting marshmallows, add
milk or water

Cook 2 to 3 min per side _lhick batter takes slightly longer

time Turn over pancakes when
bubbles rise to surface.

MED HI Cook uncovered Use large enough kettle to pro-
until tender For large vent believer l_asta doubles in
amounts HI m;_ybe size when cooked

needed to keep water at

rolling boil throughout [
entire cooking time.

I

MED HI for foods cooking Cooker should jiggle 2 to 3 times

10min or less MED for per minute

ibods over 10rain,

LOW To finish cooking Stir frequently to prevent

sticking

Covered
Saucepan

Covered

Saucepan

Uncovered
Skillet

HI Measure _Ato t-in
water in saucepan Add

salt and prepared vege-
table In cm,ered saucepan
bring to boil
Ht Measure water and salt
as above Add frozen block
of vegetable In covered
saucepan bring toboil
HI In skillet melt fat

MED Cook Mb 10to 30

more min, depending on

tenderness of vegetabIe

LOW Cook according to

time on package

MED Addvegetable

Cook untildesired ten-

derness is reached.

Uncovered pan requires more
water and longer time

Break up or stir as needed while

cooking

Turn over or stir vegetable as

necessary for even brmvning

Covered
Saucepan

HI Bring salted water to a WM Cover and cook
boil according to time

T_'iples in volume after cooking
Time at WM Rice: 1cup rice and
2 cups water--25 rains Grits: l
cup grits and 4 cups water--40
rain.

9