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

Automatic '[ mer and C ock

Conventional qime Center

TO SET THE CONVENTIONAL

CLOCK, push in the center knob of
the Minute Timer and turn the clock

hands to the correct time. (The
Minute Timer pointer will move

also, so after setting the clock, let

the knob out and turn the pointer

clockwise to OFF.)
The Minute Timer has been combined

with the conventional clock Use it
to time all your precise cooking

operations. You'll recognize it as the
pointer which is different in color
and shape than the clock hands.

TO SET THE MINUTE TIMER,

turn the center knob counter-
clockwise, without pushing in, until

pointer reaches number of minutes
you wish to time° (Minutes are
marked, up to 60, in the center ring
on the clock,,) At the end of the set
time, a buzzer sounds to tell you
time is up. Turn knob, without
pushing h_, until pointer reaches
OFF and buzzer stops°

Digital _me Center

TO SET THE DIGITAL CLOCK

ON MODEL JDP36G, push in the

center knob of the Minute Timer and

turn knob in either direction to set
clock numerals to the correct time

(The Minute Timer is the large dial

to the left of the digital clock ) After

setting the clock, let the knob out,
and turn the Minute Timer pointer
to OFE

TO SET THE MINUTE TIMER,
turn the center knob clockwise,

without pushing in, until pointer

reaches number of minutes you wish
to time (up to 60)

Time Bake Uses

Automatic Timer

Using Automatic Timer, you can
TIME BAKE with the oven starting

immediately and turning off at the
Stop Time set or you can set both
Start and Stop dials to automatically
start and stop oven at a later time of
day_ It takes the worry out of not
being home to start or stop the oven

Setting the dials for TIME BAKE is
explained in detail on page 12

Self-Clean Uses

Automatic 'Hmer

The self-cleaning function on Model

JDP36G uses the Automatic Timer

to set the length of time needed to
clean, whether you wish to clean
immediately or delay the cleaning..
By setting the Start and/or Stop
dials, you may choose to begin
immediately or clean at low energy
times during the night. Full
explanations of setting the Start
and Stop dials for' self-cleaning
are described on pages 18 and 19,

Questions and Answers

Q. How can I use my Minute
Timer to make my surface
cooking easier?

A. Your Minute Timer will help time

total cooking which includes time to

boil food and change temperatures,

Do not judge cooking time by visible

steam only_ Food will cook in

covered containers even though

you can't see any steam

Q. Must the Clock be set on
correct time of day when I wish

to use the Automatic Timer for

baking?

A. Yes, if you wish to set the Start or

Stop dials to turn on and off at set

times during timed functions

Q. Can I use the Minute Timer

during oven cooking?

A. The Minute Timer can be used

during any cooking functiom The

Automatic Timeis (Start and Stop

dials) are used with TIME BAKE

and SELF-CLEAN functions

Q. Can I change the clock while

I'm Time Cooking in the oven?

A. No. The clock cannot be changed

during any program that uses the

oven timer You must either' stop

those programs or wait until they

are finished before changing time

I0

Using Your Oven

Before Using Mmr Oven

1. Look at the controls Be sure

you understand how to set them
properly Read over the directions
for the Automatic Oven Timer so

you understand its use with the

controls

2. Check oven interior Look at
the shelves, Take a practice run at
removing and replacing them
properly, to give sure, sturdy
support

3. Read over information and tips
that follow

4. Keep this book handy so you can
refer to it, especially during the
first weeks of getting acquainted
with your range_

Ush g Fail Correctly
Oven CooMng

if you wish to use foil to catch
possible spillovers, cut a piece of

foil slightly larger than the pan and
turn up the edges. Place the foi! on
the oven shelf below the pan.

NEVER COVER AN ENTIRE
OVEN SHELF WITH FOIL

AND, UNLESS YOU HAVE A
CONTINUOUS-CLEANING

OVEN, NEVER COVER THE

ENTIRE OVEN BOTTOM WITH

FOILo The foil can obstruct normal
heat flow, cause cooking failures,

and damage oven interior_

Oven Controls

The controls for the oven are

marked OVEN TEMP and OVEN

SE% OVEN SET has settings for

BAKE, TIME BAKE, BROIL and

OFE and on some models, CLEAN

When you turn the knob to the

desired setting, the proper heating

units are then activated for that

operation..

OVEN TEMP maintains the

temperature you set fl'om WARM

to BROIL

Oven Cycling Light glows until
oven reaches selected temperature,
then goes off and on with oven unit
during cooking, PREHEATING
oven, even to high temperature
settings, is speedy--rarely more
than I0 minutes Preheat oven only
when necessary Most fbods will
cook satisfactorily without
preheating If you find preheating

is necessary, keep an eye on the
indicator light and put fbod in the
oven promptly after light goes out

tna_x_ n

Marker !

Oven TempSe_ng tot Non'r_a|Cooking

IMPORTANT: For normal
cooking, line up the desired

temperature (marked on the outer

edge of the control knob) with the

index marker located immediately

above the control.

For CLEAN, rotate the knob to the

right until "CLEAN" is pointing

up, toward Index Marker. When

position is reached, knob should

snap into position.

Oven Light

The light comes on automatically

when the door is opened Use

switch on control panel to turn light

on and off when door is closed

Oven Shelves

The shelves are designed with stop

locks, so when placed correctly on

shelf supports, they (a) stop before

coming completely out of oven,

and (b) do not tilt when removing

or placing food on them. Models

JDS26G and .lDC26G have two

straight shelves; Model .IDP36G

has one straight shelf and one

offset shelf

TO REMOVE shelf from the oven,
pull it forward until it stops; then

tilt up the front edge and pull the

shelfalt the way out, Be certain the
shelf is cool before touching.

TO REPLACE shelf in oven, guide

rear corners of shelf over shelf
supports, tilting up front edge until
shelf clears stop locks above supports,

Then push shelf to rear of oven.

Shelf Positions

I

The oven has four shelf supports_
A (bottom), B, C and D (top).

Shelf positions for cooking food
are suggested on Baking, Roasting

and Broiling pages,.

Offset Shelf (ModelJDP36G)

This shetfis provided for use in

shelf position A to prevent contact
with deep Self-Clean Oven door
when sliding in and out,. It may also
be used in shelf position D Always
install with offset placed upward and
shelf stop placed toward rear.

Caution: in Model JDP36G, never
use straight shelf in position A.

How to Bake and Bake

See Baking Chart on pages 14 and 15.

When cooking a food for the first
time in your new oven, use the
time given on recipes as a guide.

Oven thermostats may "drift" from
the factory setting over the years,
and 5- to 10-minute differences in

timing between an old and new
oven are not unusual° Your new
oven has been set correctly at the
factory and is more likely to be
accurate than the oven it replaced,

How to Set Your Range

for Barfing

1. Place food in oven, being sure to
leave about t" between pans and
oven walls for good circulation of

heat. Close oven door, and avoid
flequent door openings during bak-
ing to prevent undesirable results.

How to Thue Bake

The oven timer controls are
designed to turn the oven on and
off automatically at specific times

you want baking to start and stop
Your 'Time Bake options:
Immediate Start & Automatic Stop.

Oven turns on right away and turns
off automatically at your preset
stop time_

Delay Start & Stop. Oven auto-
matically turns on later at your
preset start time and turns off'at
your preset stop time

Remember when setting stop time
that time-baked foods will continue

cooking after' the oven turns off.

How to Set Immediate Start
& Automatic Stop

Before beginning, make sure the

range clock shows the correct
time of day.

2. Turn OVEN TEMP knob to

temperature on recipe or Baking
Char% and OVEN SET knob to
BAKE.

3. Check food for doneness at

minimum time on recipe. Cook

longer' if necessary. Switch off

heat and remove foods.

1. To set Stop Time, push in knob
on Stop dial and turn pointer to
time you want oven to turn off; for
example, 6:00. The Start dial should
be at the same position as the time
of day on clock.

2. Turn OVEN TEMP knob to
desired oven temperature; for
example, 250°. Turn OVEN SET

knob to TIME BAKE

How to Set Delay Start & Stop

1. To set Start Time, push in knob

on Start dial and turn pointer to
time you want oven to turn on; for

example, 3:30

2. To set Stop Time, push in knob
on Stop dial and turn pointer to
time you want oven to turn off; for

example, 6:00 This means your

recipe called for2% hours of
baking time_

NOTE: Time on Stop dial must be
later than time shown on range clock

and Star_ dial,

3. Turn OVEN TEMP knob to desired
temperature qtirn OVEN SET knob

to TIME BAKE,,
Place food in oven, close the door

and the oven will be turned on and
off automatically at the times you

have set, Turn OVEN SET to OFF

and remove food from oven.

12

How to Roast

See Roasting Chart on t_ge 15.

Roasting is cooking by dry heat.

Tender meat or poultry can be

roasted uncovered in your oven
Roasting temperatures, which
should be low and steady, keep
spattering to a minimum When
roasting, it is not necessary to
sear, baste, cover, or add water
to your meat

Roasting is really a baking
procedure used for meats Therefore,

oven controls are set to BAKE or
TIME BAKE

Roasting is easy, ,just follow these

steps:

Step 1: Check weight of meat, and

place, fat side up, on roasting rack
in a shallow pan (Broiler pan with
rack is a good pan for this..) Line
broiler pan with aluminum foil when
using pan for marinating, cooking
with fruits, cooking heavily cured
meats, or for basting food during
cooking Avoid spilling these

materials on oven liner or dooL

Step 2: Place in oven on shelf in
A or B position No preheating is
necessary

Step 3: Turn OVEN TEMP to 325 °
and OVEN SET to BAKE. (Small
poultry may be cooked at 375° for
best browning.) You may hear a
slight clicking sound indicating the
oven is working properly

Step 4: Most meats continue to

cook slightly while standing after
being removed from the oven For

rare or medium internal doneness,
if meat is to stand I0-20 minutes

while making gravy or for easier
carving, you may wish to remove

meat from oven when internal
temperature is 5-10°E below

temperature suggested on chart
If no standing is planned, cook
meat to suggested temperature on
chart on page 15

NOTE: You may wish to use TIME
BAKE as described on preceding

page to turn oven on and off
automatically

Remember that food will
continue to cook in the hot oven
and therefore should be removed
when the desired internal
temperature has been reached

For Frozen Roasts

o Frozen roasts of beef, pork,
lamb, etc_, can be started without
thawing, but allow 10-25 minutes
per pound additional time (10 mino
per pound for roasts under 5 pounds,

more time for larger roastsL

o Thaw most frozen poultry before

roasting to ensure even doneness

Some commercial frozen poultry

can be cooked successfully without

thawing Follow directions given

on packer's label

Questions & Answers

Q. Is it necessary to check
for doneness with a meat

thermometer?
A. Checking the finished internal

temperature at the completion of
cooking time is recommended°
Temperatures are shown on

Roasting Chart on page 15_For'
roasts over 8 Ibs,, cooked at 300 °
with reduced time, check with
thermometer' at half-hour intervals

after half the time has passed,
Q. Why is my roast crumbling

when I try to carve it?

A. Roasts are easier to slice if
allowed to cool 10 to 20 minutes

after removing from oven Be sure
to cut across the grain of the meal

Q. Do I need to preheat my
oven each time I cook a roast

or poultry?

A. It is rarely necessary to preheat

your oven, only for very small
roasts, which cook a short length
of time,

Q. When buying a roast are there
any special tips that would help
me cook it more evenly?

A, Yes. Buy a roast as even in

thickness as possible or buy rolled

roasts
Q. Can I seal the sides of my foil

"tent" when roasting a turkey?
A. Sealing the foil will steam the

meat° Leaving it unsealed allows the
air to circulate and brown the meat

13

Baking Chart

Baldng

1. Aluminum pans conduct heat
quicldy_ For most conventional
baking, light shiny finishes give

best results because they help

pxevent overbrowning in the time
it takes for heat to cook the center

areas, Dull (satin-finish) bottom
surfaces of pans are recommended
for cake pans and pie plates to be
sure those areas brown completely,

2. Dark or non-shiny finishes, also
glass and pyroceram, generally
absorb heat which may result in
dry, crisp crusts_ Reduce oven heat
25 ° if lighter crusts are desired.
Preheat cast iron for baking some
foods for rapid browning when

food is added.

3. Preheating the oven is not always
necessary, especially for foods
which cook longer than 30 to 40
minutes, For' food with short

cooking times, preheating gives
best appearance and crispness,

4. Open the oven door to check
food as little as possible to prevent
uneven heating and to save energy,

Food
Bread

Biscuits (*&-in thick)

Coffee cake

Corn bread or muffins
Gingerbread

Muffins
Popovers

Quick loaf bread

Yeast bread (2 loaves)

Plain rolls
Sweet rolls

Cakes
(without shortening)
Angel food
Jelly roll

Sponge ............

Cakes

Bundt cakes
Cupcakes

Fruit cakes

Layer

Layer, chocolate

Loaf

Cookies

Brownies
Drop

Refrigerator
Rolled or sliced

Fruits,
Other Desserts

Baked apples

Custard

Puddings, rice and

custard

*In Model JDP36G, shelf

Cookware

Shiny Cookie Sheet

Shiny Metal Pan with
satin-finish bottom
Cast Iron or Glass

Shiny Metal Pan with
satin-finish bottom

Shiny Metal Muffin Pans

Deep Glass or Cast Iron Cups

Metal or Glass Loaf Pans

Metal or Glass Loaf Pans

Shiny Oblong or Muffin Pans

Shelf

Positions*

B,C

B,A

B
B

A,B
B

B
A B

A_B

Oven Time,

Temperature Minutes Comments

400_-475 ° 15-20

350°-400 ° 20-30

400°-450 ° 20-40
350 ° 45-55

400°-425 ° 20-30
375_ 45-60

350°-375 ° 45-60
275°-425 ° 45-60

375°-425 ° 10-25

Canned refrigerated biscuits take2-4 rain
less time

Preheat cast iron pan for crisp crust

Decrease about 5 rain. for muffin mix.
Or bake at 450 ° for 25 rain , then at 3500
for t0-15rain

Dark metal or giass give deepest
browning

For thin rolls, Shelf B may be used

Shiny Oblong or M.u.ffi..nPans B, A

Aluminum _be Pan A
Metal Jelly Ro!l Pan B

Metal or Ceramic Pan A

Metal or Ceramic Pan A, B
Shiny Meta! Muffin Pans B

Metal or Glass Loaf or A, B
Tube Pan

Shiny Metal Pan with B
satin-finish bottom
Shiny Metal Pan with B

satin-finish bottom

Metal or Glass Loaf Pans B

Metal or Glass Pans B, C

Cookie Sheet B_ C

Cookie Sheet B, C
Cookie Sheet B, C

................... ,....................

I

Glass or Meta[ A, B C
Glass Custard Cups or B
Casserole (set in pan of
hot water)
Glass Custard Cups or B
Casserole

_osition A is recommended for offset shelf only

350°-375 o

325°-375 °
375°-400 °
3250-3500

325°-350 °
350o.375 o

2750-300=

350°-375 °

350_375 °

350 °

325°-350 °
350°.400 °

400°-425 °
375°-400 o

20-30

30-55
I0-15
45-60

45-65
20-25

2.4 hrs

20-35

25-30
40-60

25-35

10-20

6-12
7-12

3500-400 ° 30-60
300°-350 ° 30-60

3250 50-90

For thin mils, Shelf B may be used.

l_vo piece pan is convenient
Line pan with waxed paper

Paper liners produce more moist crusts

Use 300 _and Shelf Bfor small or
individual cakes

Bar cookies from mix use same time.
Use Shelf C and increase temp 25-50 °
for more browning

Reduce temp to 300 ° for large custard
Cook bread or rice pudding with

custard base 80 to 90 minutes

14

gak rag Chart (continued)

Sllelf Time,

Cookware Posiiions* Minutes Comments

Food

Pies
Frozen

Meringue

One crust
Two crust
Pastry Shelf

Miscellaneous
Baked potatoes
Scalloped dishes

Souffles

Foil Pan on Cookie Sheet

Spread to crust edges

Glass or Satin-finish Metal
Gtass or Satinqinish Metal

Glass or Satin-finlsh Metal

Set on Oven Shelf
Glass or Metal
Glass

A

B.A

A,B
B

B

A,B,C
A,B,C
B

Oven

.... Temperature ..........

400°-425 `'

325°.350 °

400°.425 °
400o.425 ,'

450 °

325o.400 °
325°-375 °
300°-350 °

45-70

15÷25

45-60
40-60

12-15

60-90
30-60
30q5

Large pies use 400 ° and increase

time

To quickly brown meringue use 400 °
for 8-10 rain

Custard fillings require lower letup,
longer time

Increase time for large amount or
size

*In Model JDP36G. shelf position A is recommended for offset shelf onty

Roasting Chart

Roasting

1. Position oven shelf at B for
small-size roasts (3 to 7 Ibs) and
at A for'larger roasts,,

2. Place meat fat-side-up or poultry
breast-side-up on broiler pan or
other shallow pan with trivet, Do
not cover. Do not stuff poultry until

just before roasting. Use meat

thermometer for' most accurate
doneness, (Do not place
thermometer in stuffing.)

3. Remove fat and drippings as
necessary., Baste as desired,

4. Standing time recommended
for roasts is 10to 20 mira to allow

roast to firm up and make it easier
to carve, Internal temperature will
rise about 5° to 10" to compensate
for temperature rise. If' desired,

remove roast from oven at 5" to 10°
less than temperature on chart,

5. Frozen roasts can be conven-
tionally roasted by adding t0 to 25
min per pound more time than

given in chart for refrigerated, (10

min, per lh, for roasts under' 5-1bs.)
Defrost poultry before roasting°

1:vpe

Vleat

Tender cuts; rib. high quality
sirloin tip, rump or top round*

Oven

Temperature Doneness

........ 4 ....... ! '' '

325 _ Rare:

Medium:
Welt Done:

Approximate Roasting Time
in Minutes per Pound

3 to 5-1bs 6 to 8-1bs.
24-30 18-22

30-35 22-25
35-45 28-33

Lamb Leg or bone-in shoulder*

Veal shoulder, leg or loin*

Pork toin, rib or shoulder*
Ham. pre-cooked

Ham, raw
*For boneless rolled roasts over 6-in

thick, add 5 to 10rain per ib
to times given above

Poultry
Chicken or Duck
Chicken pieces

Turkey

325 °

325 °
325 *
325 °

325 *

_are:

Medium:
Welt Done:
Well Done:
Well Done:

ro Warm:

Well Done:

21-25 20-23
25-30 24-28
30-35 28-33

35-45 30_0
35-45 30-40

10mins perlh(any weight)

Under l0-1bso 10to 15-fbs.
20-30 17-20

3 to 5-tbs.

................... i,

Over 5 Ibs_

325° Well Done:
375° Welt Done:

325 ° Well Done:

Internal

Temperature °F

I30o-140 °
I50_q60"
I70°-185 o

I30°-140 °
I50%160 °
170°-185 °

1700-I80 o
170°-180 o
125°-!30 °

35-40 30-35

35-40
10to !5 Ibs, Over lSIbso

20-25 15-20

160 =

185°-I90 °
185°-_90 o

lnthigh:

185°-190 °

15

How to Broi

See Broiling Chart on Page 17.

Broiling is cooldng food by intense
radiant heat flom the upper unit in
the oven, Most fish and tender cuts
of meat can be broile& Follow

these steps to keep spattering and
smoking to a minimum.

Step i: If meat has fat or gristle near'
edge, cut vertical slashes through
both about 2" apart,. If desired, fat
may be trimmed, leaving layer
about 1/8" thick_

Step 2: Place meat on broiler rack

in broiler pan which comes with
range. Always use rack so fat drips

into broiler pan; otherwise juices
may become hot enough to catch
fire Aluminum foil may be used to
line broiler pan and rack But, be
CER'IAIN to cut opening in foil, to
correspond with holes in the rack
so fat drips into pan below

Step 3: Position shelf on
recommended shelf position as
suggested on Broiling Chart on
page 1Z Most broiling is done on
C position, but if your range is
connected to 208 volts, you may
wish to use higher position_

Step 4: Leave door' ajar a few
inches, The door stays open by
itself, yet the proper' temperature

is maintained in the oven_

Step 5: Turn both OVEN TEMP
and OVEN SET knobs to BROIL.

Pre-heating units is not necessary_
(See notes on Broiling Chart.)

Step 6: Turn food only once during
cooking° Time foods for first side
as on Broiling Chart

Turn food, then use times given for
second side as a guide to preferzed
doneness_ (Where two thicknesses
and times are given together, use
first times given for thinnest food_ )

Step 7: Turn OVEN SET knob to
OFE Serve food immediately, and
leave pan outside oven to cool
during meal for easiest cleaning.

Questions & Answers

Q. Should I leave the door ajar
when broiling chicken?

A. No, The door should be closed

when cooking chicken, and shelf
position "A" is recommended..

Q. When broiling, is it necessary
to always use a rack in the pan?

A. Yes. Using the rack suspends
the meat over the pan. As the meat
cooks, the juices fall into the pan,
thus keeping meat dryer° Juices
are protected by the rack and stay
cooler; thus preventing excessive

spatter and smoking

Q. May I use aluminum foil to

line the broiler pan and rack?
A° Yes, if you mold foil thoroughly

to broiler rack, slitting it to conform
to holes in rack_ Slits permit proper
drainage of meat juices into broiler

pan, minimizing smoking and

spattering and preventing possibility

of fire from overheated drippings.

Do not place a sheet of foil on the

oven shelfo To do so may result in

improperly cooked food and

possible damage to oven finish.
Q. Should I salt the meat before

broiling?
A. No_ Salt draws out the juices

and allows them to evaporate_
Always salt after cooking. Turn
meat with tongs; piercing meat
with a fork also allows juices to
escape. When broiling poultry
or fish, brush each side often
with butter

Q. Why are my meats not turning
out as brown as they should?

A. In some areas, the power
(voltage) to the range may be low
In these cases, preheat the broil

unit for 10 minutes before placing
broiler pan with food in oven_
Check to see if you are using the

recommended shelf position. Broil

for longest period of time indicated

in the Broil Chart in this book.
Turn food only once during

broiling.
Q. Do I need to grease my broiler

rack to prevent meat from
sticking?

A. No. The broiler rack is designed
to reflect broiler heat, thus keeping
the surface cool enough to prevent

meat sticking to the surface_

i6

Broiling Chart

BroNng

1. Always use broiler pan and rock
that came with your range. It is
designed to minimize smoking and
spattering by trapping juices in the
shielded lower part of the pan.

2. Oven door should be be ajar
for most foods; there is a special
position on door which holds door
open correctly

3, For steaks and chops, slash fat
evenly around outside edges of meat.

To slash, cut crosswise through
outer fat surface just to the edge of
the meat, Use tongs to turn meat
over to prevent piercing meat and
losing juices_

4. If desired, marinate meats or
chicken before broiling Or, brush

with barbecue sauce last 5 to 10

minutes onlyo

5, When arranging food on pan,
do not let fatty edges hang over
sides, which could soil oven with
dripping fat,

6. Broiler does not need to be pre-
heated However; tbr very thin
foods or to increase browning,
preheat if desired_

7. Frozen Steaks can be conven-
tionally broiled by positioning oven

shelf at next lowest shelf position
and increasing cooking time given
in this chart 1tA times per side,

8. If your range is connected to 208
volts, rare steaks may be broiled by
preheating broil heater and moving
oven shelf one position higher,

Quantity

and/or

_ood Ihiekness

Bacon l/.,-lh (about 8

thin slices)

Ground Beef Mb (4 patties)
Welt done l/: to _._-in thick

Beef Steaks
Rare 1 inch thick
Medium (1-I Yzlbs )
Well Done

Rare 1½-in thick
Medium (2-2 IA[bs )

Well Done

Chicken

Bakery Products
Bread (Toast) or
Toaster Pastries

English Muffins
Lobster tails

6 to 8-oz each)

Fish

Ham slices
(precooked)

Pork chops
We!! Done

Lamb chops
Medium
Welt Done

Medium
Wel! Done

Wieners and similar

_recooked sausages,

bratwurst

Shelf First Side

Position* Time, Minutes

C 3½

Second Side

Time_ Minutes

3½

7 4-5

Comments

Arrange in single layer

Space evenly
Up to 8 patties take about same time

C
C
C
C
C
C

7

9
13
10
15

25

7
9

[3

7-8

14-16

20-25

Steaks less than l-in cook through
belbre browning Pan frying is

recommended
Slash fat

*In Model JDP36G. shelf

1whole
(2 to 2 Vzdbs ).
split lengthwise

2-4 slices

1pkg (2)
2-split

2-4

f-tb fillets tAto

Y2-in thick

1-in thick

2 (½ inch)
2 (l-in thick)
about ! [b

2 (1 inch)
about 10-12 oz

2 ( 1Y: inch)
about 1 lb

t-lb pkg (lO)

C

C

B

C

B

C
B

c
c

c

B

c

35

I Y-,_2

3-4

t3-16

I0-15

½

Do not

turn
over

5 5

8 8

I0 10
I3 13

Reduce times about 5-10min per side
for cut-up chicken Brush each side with
melted butter Broil with skin side down firs
and broil with door closed

Space evenly Place English muffins
cut-side-up and brush with butter, if
desired

Cut through back of shell. Spread
open Brush with melted butter

before and after half time

Handle and turn very carefully
Brush with lemon butter before and

during cooking if desired Preheat
broiler to increase browning

Increase times 5-10 rain per side
for ! ½-in thick or home cured

Slash fat

_osition A is recommended for offset shelf only

8

I0
10

17

4-7

I0

4-6

12-14

Slash fat

6 1-2

If desired, split sausages in half
lengthwise into 5 to 6-in pieces

17

Operating the SdfoCHean g Oven (ModelaDt'36G)

Recommended Cleaning Time:
Moderate Soil--2 hours
(thin spills and light spatter)
Heavy Soil--3 hours

(heavy, greasy spills and spatter)

Before Setting Oven

Controls, Check These

Things:

Step 1: Remove broiler pan, broiler

rack and other" cookware from the
oven, (Oven shelves may be left in
oven. However, they may become
gray after-several cleanings,) Make
sure there's nothing on the right rear

surface unit over the oven vent,

Step 2: Wipe up heavy soil on oven
bottom.,

, ?

A. Oven Front Frame
B. Oven Door Gasket
C. Openings in Door
D. Oven Light

Step 3: Clean spatters or spills on
oven front frame (A) and oven door
outside gasket (B) with a dampened
cloth,. Polish with a dry cloth° Do

not clean gasket (B). Do not allow
water to run down through openings
in top of door (C) Never use a

commercial oven cleaner in or
around self:cleaning oven_

Step 4: 'The porcelain enamel drip
pans that came with your range can
be cleaned automatically in the
self-cleaning oven, but may

eventually change coloL Wipe off
boilovers that are not stuck on

before placing two pans on each
oven shelf.

Stagger pans as shown above_
Do not stack them or place them
on bottom of oven

Step 5: Close oven door and make
sure oven light (D) is off.

Caution: Chrome trim rings around
the surface units should never be

cleaned in the self-cleaning oven,
Neither should reflector pans of
foil or' shiny chrome,.

How to Set Oven
for Cleanh g

Step 1: Turn OVEN TEMP and

OVEN SET knobs to BROIL and
preheat oven for five minutes.

Step 2: Turn OVEN TEMP and
OVEN SET knobs to CLEAN.

Step 3: Set the automatic oven
timer:

o Make sure both the range clock

and the STAI_I dial show the
correct time of day_

o Decide on cleaning hours
necessary--two hours for' moderate

soil or' three hours for heavy soil_

o Add these hours to present time

ofday, then push in and turn STOP

(CLEAN) dial clockwise to desired
time_ This automatically locks the
door, and the CLEANING light

will come on._
In about 20 minutes the LOCKED

Light glows, indicating oven is hot
and door' cannot be opened.

Oven door and window get hot
during self:cleaning DO N(_Tf

'TOUCH_
NOTE: If you wish to start and

stop cleaning at a later time than
shown on clock, push in and turn
START dial to time you wish to
start. Add the hours needed for

cleaning to this "start" time, then
push in and turn STOP (CLEAN)
dial to desired time_ Cleaning will
automatically start and stop at the
set times.

CAUTION: Theoven vent is :
located under the right rear:

surface unit. Do not use this unit::
during the Self-Cleaning Cycle. :
However; you may use the other:::
three units for cooking:: :

18

Cooldown

At the end of the cleaning time, the
CLEANING light goes out and the
heat turns off, The oven is still too

hot to open As the oven cools,

oven temperature drops to

approximately 550°E (about an
hour later); then the LOCKED

light goes out The cleaning
process is over, You may now open

the oven door'.

FoR owThese Steps after
Senf-aeaning

Step 1: When LOCKED light is
out, turn OVEN TEMP and OVEN

SET knobs to OFE

Step 2: Open oven door, and when

oven has completely cooled, wipe

out any ash in oven and drip pans,

Also wipe any slight soil from the

face of the oven and around the

inside door panel,

Questions & Answers

Q. What should I do if excessive
smoking occurs during cleaning?

A, This is caused by excessive soil
Switch the OVEN SET knob to

OFF Open windows to rid room of
smoke Allow the oven to cool for

at least one hour before opening
the door Wipe up the excess soil
and reset the clean cycle_

Q. Is the "crackling" sound
I hear during cleaning normal?

A. Yes This is the sound of metal

heating and cooling It can be heard
during both the cooking and

cleaning functions,
Q. Why won't my oven clean

immediately even though I set
all the knobs correctly?

A. Check to be sure your START

dial is set to the same time as
RANGE CLOCK

Q. If my oven clock is not working,
can I still self-clean my oven?

A. No Your"automatic oven timer
uses the range clock to help start

and stop your self-cleaning cycle

Q, Can I clean the Woven Gasket
around the oven door?

A. No, this gasket is essential for

a good oven seal, Take care not to
rub, damage or move it,

Q. What causes the hair-like
lines on the enameled surface of

my oven?
A. This is a normal condition

resulting fiom heating and cooling

during cleaning These lines do not

affect how your oven performs,
Q. Should there be any odor during

the cleaning?
A, Yes° there may be a slight odor

during the first few cleaningso
Failure to wipe out excessive soil
might also cause an odor when
cleaning,

Q, My oven shelves have become
gray after several cleanings. Is

this normal?
A. Yes, After many cleanings, the

shelves may lose some luster and
discolor to a deep gray color

Q. Can I use commercial oven
cleaners on any part of my self-
cleaning oven?

A. No cleaners or coatings should
be used around any part of this
oven If you do use them and do not
wipe the oven absolutely clean, the

residue can scar the oven surface
and damage metal parts the next

time the oven is automatically
cleaned

Q. Why do I have ash left in my
oven after cleaning?

A. Some types of soil will leave
a deposit which is ash It can be
removed with a damp sponge or

cloth

Q, My oven shelves do not slide
easily. What is the matter?

A. After many cleanings, oven

shelves may become so clean they
do not slide easily If you wish

shelves to slide more easily,
dampen fingers with a small

amount of cooking oil and rub
lightly over sides of shelf where

they contact shelf supports

19

How to care for your range

Proper care and cleaning are

important so your range will give
you efficient and satisfactory

service. Follow these directions
carefully in caring for' your range

to assure safe and proper
maintenance.

Porcelain Enamel Oven
Interior

Standard Oven Model JDS26G
and Self-Cleaning Oven Model
JDP36G--_he inside of the oven--
top, bottom, sides, back and inside

of the door--has a durable acid-
resistant porcelain enamel finish_

However, any acid food spilled
(such as fruit ,juice, tomato or
vinegar) should not be permitted

to remain on the finish._ Clean as

recommended in Cleaning Chart
on page 23. In addition, for Model
IDP36G, see "Operating the Sell'-
Cleaning Oven" on pages 18and 19.,

Continuous-Cleaning
Oven Interior

Model JDC26G--The inside of the
oven--top, bottom, sides, back and

inside of the door--are finished

with a ._pecial coating which
cannot be cleaned in the usual
manner with soap, detergents,
commercia! oven cleaners, coarse
abrasive pads or' coarse brushes,
Their use and/or the use of oven

sprays will cause permanent
damage..

The special coating is a porous

ceramic material which is dark in

color and feels slightly rough to the
touch_ If magnified, the surface
would appear as peaks, valleys, and
sub-surface "tunnelsY This rough

finish tends to prevent grease
spatters from forming little beads
or droplets which run down the
side walls of a hard-surface oven

liner leaving unsighly streaks that
require hand cleaning Instead,
when spatter hits the porous finish
it is dispersed and is partially
absorbed. This dispersal action
increases the exposure of oven
soil to heated air, which results
in oxidation of soil. This finish

also reduces the visual effect
of residual soil

Soil may not disappear completely
and at some time after extended

usage, stains may appear. See "To
Clean the Continuous-Cleaning
Oven" at right to minimize this

eff_ct_

The special coating works best on
small amounts of spatter. It does
not work well with larger spills,
especially sugars, egg or dairy
mixtures For this reason, the oven
is equipped with a removable,

replaceable aluminum foil oven
bottom liner which protects the
porous finish on the bottom of the
oven flora spillovem

Spills on inside surface of the
oven door should be avoided.

The special coating is not used
on oven shelves. Sheives can be

taken to the sink for cleaning, and

can be cleaned with abrasive and
commercial oven cleaners outside
the oven to avoid damage to the
_pecial coating_

To Clean the
Cont inuous-Cleaning Oven:

1. Let range parts coot before

handling, It is recommended that
rubber gloves be worn when
cleaning range parts manually,

2. Remove all cooking utensils,
including the broiler pan and vack,_

3. Take shelves out of the oven and
clean them manually with scouring

pads, mild abrasives or commercial

oven cleaners, (Follow package
directions regarding use of gloves
and eye protection when using oven
cleaners,,)

4. Remove excess spills and

boilovers from the aluminum fbil
oven bottom liner before taking it

out of the oven so excess liquids
won't spill onto the porous finish

Then remove the aluminum foil

liner. (When cleaning or removing

the aluminum foil liner', lift the
bake unit up out of the way. )
If' the aluminum foil liner is soiled
beyond cleaning with damp cloth,

replace it. Using the old sheet as
a pattern, cut a new liner' from
regular heavy-weight aluminum foil
and place it on the oven bottom

Do not install aluminum foil on
or near' bake element_ Improper
installation of foil may result in a

risk of electric shock or fire_

20

5, Clean the oven window Use a
mild non-scratching cleanser and
damp cloth. Avoid spilling water' or

cleaner' on the porous surface..

6. Soil visibility may be reduced by
operating the oven at 400°E Close

door; turn OVEN SET knob to
bake and OVEN TEMP knob to
400°F. Time for' at least 4 hours

Repeated cycles may be necessary
before improvement in appearance
is apparent, particularly on oven
door, For' moderate to heavy soiling
of oven door; use method described
in item (7) below before running
400°F cycle. The oven timer can
be used to control the cycle auto-
matically at a time convenient for
you. Some slight smoking may
occur, similar to that which may
occur' during other Time Bake
cooking,

REMEMBER: DURING THE
OPERA'IION OF THE OVEN, THE

DOOR, WINDOW AND OTHER
RANGE SURFACES WILL GET HOT
ENOUGH TO CAUSE BURNS DO NOT

TOUCH, LET THE RANGE COOL

BEFORE REPLACING ALUMINUM
FOIL OVEN BOffrOM LINER AND,
IF THEY WERE REMOVED, OVEN
SHELVES

7. If a spillover or heavy soiling
occurs on the potvus smface, as
soon as practical after' the oven has
cooled, remove as much of the soil

as possible using a small amount of
water and a stiffbristle nylon
brush When using water, use it

sparingly and change it frequently,
keeping it as clean as possible, and
be sure to blot it up with paper
towels, cloths, or sponges.. Do not
rttb or' scrub with paper' towels,
cloths or sponges, since they will
leave unsightly lint on the oven

finish. If water leaves a white ring

on the finish as it dries, apply water

again and blot it with a clean
sponge, starting at the edge of the
ring and working toward the center,

Use care in removing and replacing
the aluminum fbil oven bottom

liner and shelves, and in placing
and removing utensils to avoid
scratching, rubbing ol otherwise
damaging the porous finish on

the oven walls and door_
Do not use soap, detergent,

commercial oven cleaner; silicone
oven sprays, coarse steel pads or
coarse brushes on the porotts
surface. These products will spot,
clog, and mar the porous sulfate

and reduce its ability to work.

Removablle Oven Door

To remove door, open to BROIL.
position (about 4 inches). Grasp

door' at sides near top; lift door
up and pull out to clear notch in
hinge support._ Then pull door'

straight ouL

To replace, grasp door' at sides

near top Line up hinge support on
door with opening in oven flame,
Lift and slide in until door' passes
the notch in the hinge support.
After' the notches slide past the
opening in the oven frame, the door
will snap into place.

Oven Lamp

The oven lamp has a glass cover
held in place with a spring wire to
protect the oven lamp from the heat

of the oven,

CAUTION: Before replacing your
oven bulb, disconnect the electrical
power for' your range at the main

fuse or' circuit breaker panel or' pull

plug_ Be sure to let the lamp cover'

and bulb cool completely before
removing or replacing

To remove lamp bulb:
When oven is cool, hold glass lamp
cover' as you carefully swing wire
to the side, lift off the lamp cover
and remove the bulb. Use an oven

mitt or glove during bulb removal
to protect your hand against
possible bulb breakage_

To replace lamp bulb:

Replace bulb with 40-watt

appliance bulb. Replace lamp cover

and secure it with the wire retainer'.

Then reconnect electrical power to

the range,

The lamp cover must be in place

whenever the oven is in use_

Oven Vent Duct

Your range is vented through a duct

located under the right rear surface

uniL See cleaning instructions
under "Lift-Up Cooktop" on
page 22,

2t

How to care for your range (continued)

Plug-In Surface Units

Normal spills burn off these self-
cleaning surface units° To make
cleaning easier around and under
the range top openings, the plug-in
surface units are removable_

To remove plug-in units

(Model JDP36G):
o Raise the unit coil opposite the

receptacle Lift about one inch
above the chrome trim ring and
pull away from the receptacle,
Caution: Be sure the coils are cool
before removing a surface unit,

o After removing the plug-in
surface unit, you can take out the

drip pan and chrome trim ring. Wipe

around the edges of' the surface unit

opening, and clean drip pan and

trim ring as recommended in

Cleaning Chart on page 23,
Caution: Be sure all controls are

turned OFF before removing the
surface units or attempting to clean
under them

To replace plug-in units:

o Put trim ring in place around

opening in range top. Then put
drip pan in place and line it up so
plug-in unit receptacle can be seen.

. Insert the terminals of' the plug-in
unit through the opening in the drip
pan and into the receptacle.

o Guide surface unit into place so it
fits evenly and fits snugly in the
opening

To remove plug-in units

(Models JDC26G and JDS26G):

• Raise the unit coil opposite the
receptacle, Lift about one inch
above the chrome drip pan and pull
away from the receptacle_ Caution:
Be sure the coils are coot before

removing a surface unit_
o After removing the plug-in

surface unit, you can take out the

drip pan Wipe around the edges of

the surface unit opening, and clean

drip pan as recommended in

Cleaning Chart on page 23_
Caution: Be sure all controls are

turned OFF before removing the

surface units or' attempting to clean
under them.

To replace plug-in units:

o Put drip pan in place and line it

up so plug-in unit receptacle can be

seen_

o Insert the terminals of the plug-in
unit through the opening in the drip
pan and into the receptacle.

* Guide surface unit into place so it
fits evenly and fits snugly in the
opening_

CAUTION
Do not attempt to clean plug-in

surface units in an automatic
dishwasher.

o Do not immerse plug-in surface
units in liquids of any kind_

o Do not bend the plug-in unit
terminals_

o Do not attempt to clean, adjust or
in any way repair the plug-in
receptacle,

Lift-Up Cooktop

Clean the area under the drip pans
often, Built-up soil, especially
grease, may catch fire_ To make
cleaning easier; the entire cooktop
may be lifted up and held up by a
supporting rod that can be stored
under' the cooktop,

Be sure all controls are turned
off before attempting to lift the
cooktop.

To lift the eooktop:

• Remove all cookware and other
items that may slide off the
cooktop

o Grasp front edge of cooktop with
both hands and lift it,,

o Raise the support and let the
cooktop rest on it

The porcelain-enameled surface

below the drip pans and the oven
vent duct below the right rear
surface unit become hot enough to

burn when the oven is on, so wait
until all oven and surface areas are

cool Then wipe the duct and the

porcelain-enameled steel surface
with a damp sudsy cloth._ Lightly
rub hard-to-remove spills on the

porcelain-enameled surface with a
soap-filled steel wool scouring pad
and hot wate_ Rinse with damp
cloth or' sponge,

To lower the cooktop:

* Lift the cooktop and lower the

support rod,_

_,Lower the cooktop and allow it

to lock into position,

22

'shar +

PART MATERIALS TO USE GENERAL DIRECI+IONS
Bake Unit

and Broil Unit

Broiler Pan and Rack * Soap and Water

o Soap-Filled Scouring Pad

• Plastic Scouring Pad

• Mild Soap and Water

Control Knobs:

Range lbp and Oven
Outside Glass Finish

Metal, including
Stainless Steel

Cooktop, Side Trims
and Trim Strips

Porcelain Enamel
Surface*

* Soap and Water

o Soap and Water

* Paper Towel
o Dry Cloth
* Soap and Water

l'_aintedSurfaces * Soap and Water

Oven Gasket
Oven Vent Duct

Shelves

(See Self:Cleaning
Oven Directions)

Surface Unit
Coils

Chrome-Plated

Trim Rings and
Drip Pans

PorcelainEnamel
Drip Pans

* s___oapand Water
* Soap and Water

* Commercial Oven Cleaner
* Soap-Filled Scouring Pad
* Plastic Scouring Pad

* Soap and Water
° Stiff-Bristled Brush

o Soap-Filled Scouring Pad

(Non Metallic)

* Soap and Water

o Soap-Filled Scouring Pad

- Plastic Scouring Pad

Do not clean the bake unit or broil unit Any soil will burn off when the unit is
healed NOTE: Bake unit is hinged and can be lifted gently to cIean oven floor

or aluminum lbil oven bottom liner in Continuous-Cleaning oven.

Drain fat, cool pan and rack slightly (Do not let soiled pan and rack stand in
oven to cool ) Sprinkle on detergent Fill pan with warm water and spread cloth
or paper towel over rack Let pan and rack stand for a few minutes Wash; scour
if necessary. Rinse and dry. OPTION: Clean pan and rack in dishwasher.

Pull offknobs Wash gently but do not soak Dry and return controls to range+
making sure to match flat area on knob and shaft.

Clean outside of cooled black glass door with a glass cleaner that does not
contain anmmnia Wash other glass with cloth dampened in soapy water Rinse
and polish with a dry cloth.

Wash, rinse, and then polish with a dry cloth DO NOT USE steel wool,
abrasives, ammonia, acids, or commercial oven cleaners which may damage
the finish

Avoid cleaning powders or harsh abrasives which may scratch the enamel
If acids should spill onthe range while it is hot, use a dry paper towel or cloth

to wipe up right away' When the surface has cooled, wash and rinse
For other spills, such as fat spatterings, etc, wash with soap and water when

cooled and then rinse. Polish with a dry cloth.
Use a mild solution of soap and water Do not use aw harsh abrasives or

cleaning powders which may scratch or mar surface.
Avoid getting ANY cleaning materials on the gasket.

Wipe Oven Vent Duct under right rear surface unit with a damp, sudsy cloth.
Shelves can be cleaned in Self-Cleaning oven or dishwasher, or' by hand,
using soap and water or commercial oven cleanel; Rinse thoroughly after
cleaning NOTE: Some commercial oven cleaners cause discoloration When
using for the first time, test cleaner on small part of shelf' and check for
discoloration before completely cleaning.

Spatters and spills burn away when coils are heated After meal remove all
cookware from surthce units and heat soiled units at HI Let soil burn off about a

minute and switch units to OFF Try not to get cleaning materials on coils If you
do, wipe off with damp paper towel before heating surface unit

DO NOT handle the unit before completely cooled
DO NO'I attempt to clean plug-in surthce units in Sell:Cleaning oven.
DO NOT immerse plug-in units in any kind of liquid.
Clean as described below or in dish_sher DO NOT CLEAN 1N SELF-
CLEANING OVEN as they will discolor Wipe atl chrome trim rings and drip

pans after each cooking so unnoticed spatter will not "barn on" next time you
cook To remove "burned-on" spatters, use any or all cleaning materials
mentioned+ Rub lightly with scouring pad to prevent scratching of the surface,

Porcelain enamel drip pans can be cleaned in Self-Cleaning oven or
dishwasher or by hand--after pans cool slightly, sprinkle on detergent+ wash or
scour with hot water, rinse and d_.._r_.

USE FOLLOWING DIRECTIONS FOR STANDARD OVEN ONL): See pages 18to 21 for Self'Cleaning and Continuous.Cleaning ovens°

Inside Oven Door'* * See below

Oven Liner

_,Soap and Water
* Commercial Oven Cleaner

* Soap-Filled Scouring Pad
* Plastic Scouring Pad

Remove oven door--see page 21 DO NOT place door under running water, or

immerse. Use same directions for cleaning as for Oven Liner, below.
Cool before cleaning Frequent wiping with mild soap and water (particularly

after cooking meat) will prolong time between major cleanings Rinse
thoroughly. Soap left on liner can cause stains For heavy soil, use non+abrasive
cleaner and follow label instructions, using thin layer of cleaner. Use of rubber
gloves is recommended Wipe or rub lightly on stubborn spots Wipe off any
cleaner that gets on thermostat bulb found in back or on side, near top of oven.

*Spillage of marinades, fi'uitjuices, and basting materials containing acids may cause discoloration, so should be wiped up immediately (blotted up

ifin Continuous-Cleaning oven) "Iakecare to not touch hot portion of oven When surface iscoot, clean and rinse CAUTION: Light bulbs can get
warm enough to break if touched with moist cloth When cleaning, avoid warm tamp if cover is removed

23

Quesfio ?

Use'Yh s ProNem So ver

PROBLEM POSSIBLE CAUSE AND REMEDY

iiOVENWILL NOT WORK _: . i The circuit breaker in your house has beentripped, ora fuse has been blowni "

_ i: ii :: : : ::i : : :Oven controls not properly set ....

: : : I: ° ,, ], . i

.OVENLIGHT: : i ii: i Light bulb is loose. : ! : .:' :
:!::DOES NOT WORK i:i:. [ Bulb is defective" Replace, i iI . : :.
i_:_ i_ :i i i I Switch operatiug oven ligli!t is broken. Call for service, : i

OVEN TEMP knob not Set at BROIL, : :

iBROIL PROPERLY i : :: OVEN SET knob not set at BROIL " i : : _ :

: ] Improper shelfposition being used, Check Broiling Chart. i : :

::i ] Necessary preheating was not done,

i [ FOod is beingcooked on hot pam : : : : . i :

i : i 11 Utensiisarenotsuitedforbroiling; :: :: :i

i : :: t Aluminum foil used on the broil pan rack has not been fitted properly and slit•

i::: ;_ " [ as recommended. ::i: : i.: : i

: FOOD DOES NOT ROAST OVEN TEMP knob not set correctly. :

OR BAKE PROPERLY lil OVEN SET knob not set on BAKE, i i :i : i i

: i: :. [ Shelf position is inCorreCt, Check Roasting or Baking Charts. " :

_ : ] Oven shelfis not level, .... . ' i

: :_ i i InCorrect cookware or cookware ofimproper size is being used_

: A f°il tent was n°t used when needed t° st°w d°wn br°wning during r°asting"

: Drip pans are not set securely in the range top,.

FUNCTIONING PROPERLY [ Surfac n lsareno

[::',SURFACE UNITS NOT e u it cont ro t properly set. : i

_: ::, ] Surface units are not securely plugged into receptacles,

• : ,. ,,,,,,

OVEN WILL NOT : : ,: Automatic timer dials not setor not set properly. Clock must be set to time of day

iSELF-CLEAN : and the STOP dial must be Set and advanced beyond the time noted on oven cloclc

The STOP dial was not advanced for long enough .....

Both OVEN SET and OVEN TEMP knobs must be Setat CLEAN setting.
A thick pile of spill0Ver, when cleaned, leaves a heavy layer of ash in spots which

: : ' could have insulated the area from further heat.

If you need more helpo..call, toll free:
The GE Answer Center ®

800.626.2000

consumer information service

24

25

Notes

26

Yo nNeed ServKe

To obtain service, see your warranty
on the back page of this book.

We're proud of our service and

want you to be pleased. If for some
reason you are not happy with the
service you receive, here are three
steps to follow for farther 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
General Electric

Appliance Park
Louisville, Kentucky 40225

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

Major Appliance
Consumer Action Panel

20 North Wacker Drive

Chicago, illinois 60606

27

YOUR GENERAL ELECTRIC RANGE

Save proof of original purchase date such as your sales slip or cancelled check to establish warranty period

WHAT COVERED FULL ONE-YEAR WARRANTY

For one year from date of original
purchase, we will provide, free of
charge, parts and service labor in

your home to repair or replace any
part of the range that fails because
of a manufacturing defect

This warranty is extended to the
original purchaser and any succeed-

ing owner for products purchased

for ordinary home use in the 48

mainland states, Hawaii and
Washington, DC In Alaska the
warranty is the same except that it

is LIMITED because you must pay
to ship the product to the service
shop or for the service technician's
travel costs to your home

Al! warranty service will be provided

by our Factory Service Centers or

by our authorized Customer Care _''
servicers during normal working

hours

Look in theWhite or Yellow Pages
of your telephone directory for

GENERAL ELECTRIC COMPANY.
GENERAL ELECTRIC FACTORY

SERVICE, GENERAL ELECTRlC-

HOTPO1NT FACTORY SERVICE or
GENERAL ELECTRIC CUSTOMER

CARE !i:SERVICE

WH J NOT COVERED

a Service trips to your home to
teach you how to use the product

Read your Use and Care material,,
If you then have any questions
about operating the product.
please contact your dealer or our
Consumer Affairs office at the
address below or call, toll-free:

The GE Answer Center ®
8006262000
consumer information service

o Improper installation.
If you have an installation problem.

contact your dealer or installe¢.
You are responsible for providing
adequate electrical, gas, exhaust-
ing and other connecting facilities

o Replacement of house fuses
or resetting of circuit breakers

o Failure of the product if it is

used for other than its intended

purpose or used commercially

o Damage to product caused

by accident, fire. floods or acts
of God

WARRANTOR 1SNOT RESPON-

SIBLE FOR CONSEQUENTIAL

DAMAGES

Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion

may not apply to you This warranty gives you specific legal rights, and you may also have other rights whicl_ vary from state to state

To know what your legal rights are in your state, consult your local or state consumer affairs office or your state's Attorney General

Warrantor: General Electric Company

i| further help is needed concerning this warranty, contact:

Manager_Consumer Affairs, General Electric Company, Appliance Park, Louisville, KY 40225

i PartNo.862A725P168Rev.1

Pub. No.49-4661-t

12185

GENERAL @ ELECTROC

JDS26G
JDC26G
JDP36G

PIN 5074303A