GE JDS27G, JDC27G Use and Care Manual

Contents

Range

Aluminum Foil 18 Problem Solver
Appliance Registration

Canning Tips 9 SafetyInstructions
Care and Cleaning

Clock 13 Control Settings 8
Electronic Controls

Energy-Saving Tips
Features

Model and Serial Numbers
Oven 12

Baking, Baking Guide 15,16
Broiling, Broiling Guide 18,19

Continuous Cleaning Care
{;ontrol Settings

Door Removal
Light; Bulb Replacement 21

Preheating 5, 16
Roasting, Roasting Guide 17

Shelves
Thermostat Adjustment 22

2

20-23

13 Cooking Guide 10,11

5 Cookware Tips 10,11

6,7

2

20

13,14

21

12,23

Repair Service

Surface Cooking

Warranty BackCover

GEAnswer CenteP
8M6262000

24
27

3,4

8-11

Models JDC27G

JDS27G

GEAppiances

97-’%769

Help us
help you...

Read this book carefully.

It is intended to help you operate
and maintain your new range
properly.

Keep it handy for answers to your
questions.

If you don’t understand something
or need more help, write (include
your phone number):

Consumer Affairs
GE Appliances
Appliance Park

Louisville, KY 40225

Write down the model
and serial numbers.

You’llfind them on a label
underneath the cooktop.

These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your range. Beforesending in this
card, please write these numbers
here:

,.-

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 causes of minor
operating problems that you
can correct yourself.

Model Number

SerialNumber
Use these numbers in any

correspondence or service calls
concerning your range.

●

✌

☛

✎

“-ii”

✎

☛

2

IMPOKIAI!?TSAFETY INSTRUCTIONS

Read tillhwtructbk M&weusing thisqqikmce.

When using ekwtricd appliances,
basic safety precautions should

fobwed, includingthe SHOULDNCYI’M?STORED

be

following:

● US this appliance only for its

intended use as

deseribedinthis

manual.

. k suzw

yom appliance&.

properlyinstWedand grounded
bya qualified technician in

accordance with the provided
installation instructions.

● Don’tattempt to repair

or replace any part of your

range unless

it is specifically

recommended in this book. All

other servicingshould be refimed

qualified technician.

to a

● B&Oreperforming any

servicq

DISCONNECTTHE

RANGEPOWERSUPPLY

ATTHE

IMSI’M3UTION P-
BYREMOWG THE FUSE

OR WITCHING OFF THE
CIRCUITBREAKER.

● ~ not lam M* ~o~

children

HOUSEHOLD

should notbeleftalone

orunattendedinananxiwhemin

appliance is in use. They sho~d
never be anti to sit or stand on

anypartofthe appliance.

● DOII’~&ow anyone to climb,

stand

orhangonthedooror

● ~-u~ - OF

INTEUST m CHILDREN fins

~ (X$= MOVE A

RANGEOR ON THE

BACKSPLASHOF A

RANGE-4EULDREN

CLIMBING ON THE

RANGEK) REACHITEMS

COULD

INJUIWD.

* Never wear loose-fitting or

hanging garments while using

theappliance Flammablematerial

could“bignited

contactwith hot heating
and may cause severe burns.

● Useonlydry pot holdem=-

moist or damp Dot holders on

hotsurfaces&y result in bums
iiomsteam.Donotk%pot

touch hot ~eating elements. Do

notusea towelor other
Cloth. ‘

● Neveruse your appliance for

warming or heating the room.

● Storage in or on appliance-

Flammablematerialsshouldnotbe

storedinanovenor nearsurfixe

units.

● Keep hood and grease filters

clean to maintain good venting

and to avoid grease fires.

● DOnot let cooking gI’W!X!

BE SERIOUSLY

if brought in

elements

hokkm

bulky

. .-

range top. They could damage or other flammable materials

the range.

atiumulate in or near the

-.ati

not w’ water on glWMW

*I)o

Neverpickup a -

pan.

Smother
surface unit by covering pan
compktely with well-fitting lid,

cookieshed

- _ outside a ~
can be put out by covering with

baking soda or, ifavailabl~ a
multi-purpose dry chemical

or foamtype fire extinguisher,

● Do not touch heating

elements or interior siirface of
oven. These

enough to bum even though they
are darlc in color.

after use, do not touch, or let
clothing or other

materials

areas nearby surfhce units or any
interior area of the oven; allow

sufficient time for cooling, first.
Potentially hot surfaces

the cooktop and areas fhcing the

cooktop, oven vent opening and
surfhces near the opening, and
crevices around the ovendoor.
Remember: The inside stice
of the oven maybe hot when the
door is opened.

. men

the directions exactly and always

cook the meat to an intemai
temperature of at least 1’7(YF.
This assures that, in the remote

possibilitythattrichina IMybe

present in the meat, it will be
killed and the meat will be saib
to eat+

fllMrl@panun

or flat tray.

surfiwesmaybe hot

During and

flammable

contact surfiwe units,

include

COO-pork, fbllow

3

IMPOKEANTSAFETY INSTRUCTIONS (continued)

Oven

● Stand away from range when

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

● Don’t heat unopened f~d

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

● Keep oven vent duct

unobstructed.

● Keep oven free from grease

buildup.

● Place oven shelf in desired

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

heating units in the oven.

● Pulling out shelf to the

shelf stop is a convenience in

lifting heavy foods. It is also a
precaution against bums from
touching hot surfaces of the
door or oven walls.

QWhen using cooking or

roasting bags in oven,

the manufacturer’s directions.

● Do not use your oven to dry

newspapers. If overheated, they
can catch fire.

follow

Surface Cooking Units

● Use proper pan size-This

appliance is equipped with one
or more surfiice units of different
size. Select utensils having flat
bottoms large enough to cover
the surfhce 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.

● Never leave s~face @@

unattended at high heat_

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

● Be sure drip pans and vent

ducts are not covered and are
in place. Their absence during

cooking could damage range
parts and wiring.

QDon’t use aluminum foil to

line drip pans or anywhere in

the oven except as described in
this book. Misuse could result in
a shock, fire hazard or damage
to the range.

● Only certain types of glass,

glasdceramic,
other glazed containers are
suitable for range-top service;
others may break because of the

sudden change in temperature.
(See section on “Surl%ce
cooking” for suggestions.) ,

● ~!

minimiw burns, ignition

of flammable materkds, and

spillage, the handle of a

container should be turned

toward the center”of the range
without extending over nearby
surfiice units.

earthenware or

● Keep an eyeon foods being ‘-

fried at

HIGH or MED~ -

HIGH heats.

● To avoidthe possibility

of a burn or electric shock,
always be certain that the
controls for all surface units

are at OFF position and ail
coils are cool before attempting
to lift or remove the unit.

Don’timmerse or soak

.

removable surface units. Don’t
putthem in a dishwasher.

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

● Fbods for frying should be as

dry m possible. Frost on frozen
foods or moisture on fresh foods
can cause hot fit to bubble up
and over sides of pan.

● Use little fat for efkctive :’

shallow or deep-fat frying.

Filling the pan too fill of tit can
cause spillovers when food is
added.

● If a combination of oils or

fats will be used in frying, stir

together before heating, or as fats
melt slowly.

● Always heat fat slowly, and

watch as it heats.

● Use deep fat thermometer

whenever possible to

prevent
overheating fat beyond the
smoking point.

SAW THESE

“k

● Always turn surface knit to

OFF before

removing utensil.

4

Eneqgy-Sa* Tips

Surface Cooking

Use cookware ofmedium weight

.

aluminum, with tight-fitting covers,
and flat bottoms which completely
coverthe heated portion ofthe
surface unit.

● Cook fresh vegetables with a

minimum amount ofwater in a
coveredpan.

● Watchfoods when bringing them

quickly to cooking temperatures at
high heat. When foodreaches
cooking temperature, reduce heat
immediately to lowestsetting that
will keep itcooking.

● Use residual heat with surface

cooking whenever possible. For
example, when cooking eggsin the
shell, bring waterand eggsto boil,
then turn to OFF position and cover
with lid to complete the cooking.

c Use correct heat for cooking task:
HI—tostart cooking (if time allows,

do not use high heat to start).
MEDIUM HI—quick browning.
MED—s1owfrying.
WARM—tomaintain serving

temperature ofmost foods.
LO—finish cooking most

quantities, simmer—double boiler
heat, finish cooking, and special for
small quantities.

Oven Cooking

● Preheat ovenonly when

necessary. Most foodswill cook
satisfactorily without preheating.
Ifyou find preheating is necessary,

listen for the beep and put food in
the ovenpromptly after the ovenis
preheated.

● Alwaysturn ovenOFF before

removing food.

● During baking, avoidfrequent

door openings. Keepdoor open as
short atime aspossible ifit is
opened.

. Cook complete ovenmeals 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
sametemperature 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
warmthem.

QWhen boiling water for tea or
coffee,heat only amount needed.
It is not economical to bc~ila
container full ofwater for one
or two cups.

5

Featuresof YourRange

o

c=

m.

,“

d

Model JDC27G
ContinuousCleanModel

Model JDS27G
Standard CleanModel

6

A.

Feature Index

Explained

on page

Model Model

JDC27G JDS27G

1 Lift-Up Cooktop

(support rods hold it up to simplifj

cleaning underneath)
2 “ON’’IndicatorLightforS urfaceUnits
3 Surface Unit Controls
4 Model and Serial Numbers
5 Oven Shelves

(easily removed or repositioned on shelf supports)
6 Removable Oven Door

(easily removed for oven cleaning)

7 Oven Shelf Supports
8 Broiler Pan and Rack
9 Oven Interioi Light

10 Oven Light Switch

(lets you turn interior oven light on and off)

11 Electronic Controls

Automatic Oven Timer
(turns your oven on and off for you automatically)

Clock
Minute/Second Timer

(lets you time any kitchen function, even when
the ovenis in use)

21

8
8
2

12,23

21

12
18,23
12,21

12

13, 14

14

13

13

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12 Oven “On” Indicator
13 Electronic Display Panel
14 Oven Vent
15 Plug-In Surface Units
16 Chrome Plated Drip Pans
17 Oven CANCEL button

(push it to cancel any oven operation)

13

13

—

8,21-23

22,23

14

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7

Surface Cooking

See Surface Cooking Guide on pages 10 and 11.

fi

Surface Cooking with
Infinite Heat Controls

Yoursurface units and controls
are designed to give you an infinite
choice of heat settings for surface

unit cooking.
Atboth OFF and HI positions, there

is a slight niche so control “clicks”
atthose positions; “click” onHI
marks the highest setting; the lowest

setting isbetween the words LO and
OFF. In aquiet kitchen, youmay
hear slight “clicking” sounds
during cooking, indicating heat

settings selected are being
maintained.

Switching heats to higher settings
alwaysshowsa quicker change than
switching to lowersettings.

How to Set the Controls

Step 1: Grasp control knob and

push in.

Cooking Guide
for Using Heats

HI

MEDIUM Fast fry, pan broil;
HI

MED

WARM

LO

Quick start for cooking;
bring water to boil.

maintain fastboil on
largeamount of food.

Saute and brown;
maintain slow boil on
largeamount of food.

Steam rice, cereal;
maintain serving
temperature ofmost
foods.

Cook after starting at

HI; cook with little
water in covered pan.

Step 2: Turn either clockwise or

counterclockwise to desired heat
setting.

Control must be pushed in to set
only from OFF position. When
control is in any position other

than OFF, it maybe rotated
without pushing in.

Besure youturn control to OFF

when you finish cooking. An
indicator light will glow when
ANY heaton anysurfaceunit is on.

NOTE:

1. At HI, MEDIUM HI, neverleave

foodunattended. Boilovers cause

smoking; greasy spillovers may

catch fire.

2. AtWARM, LO, melt chocolate,
butter on small unit.

8

Questions &Answers

4=‘~. May I can foods and preserves

on my surface units?
A. Yes, but only use cookware

designedforcanningpuxposes.Check
the manufacturer’s instructions and
recipes for preserving foods. Be
sure canner is flat-bottomed and
fits over the center of your surface
unit. Since canning generates large
amounts of steam, be carefid to

avoidburns from steam or heat.
Canning should only be done on
surface units.

Q. Can I cover my drip pans with

foil?
A. No. Clean as recommended in

Cleaning Guide.

Home Canning Tips

E.

,.. .

‘.. -

Canning should be done on
cooktop only.

In surface cooking of foods other
than canning, the use of large­diameter pots (extending more than

l-inch beyond edge of trim ring) is
not recommended. However, when
canning with water-bath or
pressure canner, large-diameter
pots 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 01’HER LARGE DIAMETER
P~S FOR FRYING OR
BOILING FOODS (YI’HER
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
“%eating units.

Q. Can I use special cooking
equipment, like an oriental wok,
on any surface units?

A. Cookware without flat surfaces

is not recommended. The life of
your surface unit can be shortened
and the range top can be damaged
from the high heat needed for this
type of cooking.

Q. Why am I not getting the heat
I need from my surface units
even though I have the knobs on
the right setting?

A. After turning surface unit off

and making sure it is cool, check to
make sure that your plug-in units
are securely fastened into the
surface connection.

Observe FollowingPoints
in Canning

1. Bring water to boil on High (HI)

heat, then after boiling has begun,

adjust heat to lowest setting to
maintain boil (savesenergy 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
pots for good canning results.

3. Flat-bottomed canners give best
canning results. Be sure bottom of
canner is flat or slight indentation
fits snugly over surface unit.
Canners with flanged or rippled
bottoms (oftenfound in enamelware)
are not recommended.

RIGHT

WRONG

Q. Why does my cookware tilt
when I place it on the surface unit?

A. Because the surface unit is

not flat. Make sure that the “feet”
on your surface units are sitting
tightly in the range top indentation
and the reflector ring is flat on the
range surface.

Q. Why is the porcelain finish on

my cookware coming off?
A. If you set your surface unit

higher than required for the
cookware material, and leave it,
the finish may smoke, crack, pop,

or burn depending on the pot or
pan. Also, a too high heat for long
periods, and small amounts of dry
food, may damage the finish.

4. When canning, use recipes from
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 Agriculture
Extension Service.

5. Remember, in following the
recipes, that canning is a process

that generates large amounts of

steam. Be careful while canning to
prevent burns from steam or heat.

N(YT’E:Ifyour range is being

operated on low power (voltage),

canning may take longer than
expected, even though directions

have been carefdly followed. The
process may be improved by:

(1) using a pressure canner, and

(2) for fastest heating of large
water quantities, begin with
H~ tap water.