GE JDS26GH3, JDS26GH2, JDS26GH1, JDP36GH3, JDP36GH1 Owner’s Manual

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Page 1
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
Page 2
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
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_
Use these numbers in any correspondence or service calls concerning your' ranger
Page 3
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
Page 4
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,
Page 5
Fea nre of" Ran le
Model JDP36G* with Self-Cleaning Oven
Explained
Feature Index on page
I 2
Model and Serial Numbers
2 7
Surface Unit Controls
Surface Unit "ON"
3 7
Indicator Lights
4 12
Oven Temp (Clean) Control
5 12
Oven Set (Clean) Control
6 11
Oven Cycling Light Automatic Oven Timer',
7 10
Clock and Minute Timer
8 18
Door Locked Light
9 18
Oven Cleaning Light
10 22
Plug-In Surface Units Chrome Trim Rings (4) and
11
Porcelain EnamelDrip Pans (4)
18, 22
Explained
Feature Index on page
Oven Vent Duct (Located under
12
Iright rear surface unit.,)
i
I3 ]Oven Interior Light (Comes on
automatically when door is opened.) 21
i
I
21
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.
Page 6
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*
Page 7
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
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..
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_
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
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
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.
Page 8
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,
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
Cocoa Uncovered HI. Stir together water or MED, to cook I or 2 rain Milk boils over rapidly Watch as
Coffee Percolator HI At first perk, switch LOW to maintain gentle Percolalc 8 to 10 min for 8
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
Saucepan milk, cocoa ingredients to completely blend boiling point approaches
Covered Saucepan
Covered Skillet
Uncovered Skillet
Covered Skillet
Uncovered
Skillet
Covered Saucepan
Covered HI Melt fat, then add meat Skillet Switch to MED HI to
Uncovered Skillet
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
Directions and Setting Setting to Complete
cereal according to package saucepan to prevent boilover
Bring just to a boil. ingredients,
heat to LOW. but steady perk. i cups, less for fewer cups.
HI Cover eggs with cool water Cover pan, cook until steaming
MED HI Melt butter, add
eggs and cover skillet
HI Melt butter
H1 tn covered pan bring
water to a bolt
HI. Heat butter until Iight golden in color
Ht In covered pan bring fruit and water to boil
brown meat Add water or other liquid
HI Preheat skillet then
grease lightly
directions.
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 add eggs 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
LOW Simmer until fork
tender
MED HI or MED Brown and cook mdesired
doneness, turning over as needed
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,
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 Vzcup 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: 2 V2to 4 hrs
Pan frying is best for thin steaks and chops If rare is desired, pre- heat skillet before adding meat
Page 9
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
WRONG
1_- NOT
OVER !"
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.
Melting chocolate, Small butter; Covered
marshmallows Saucepan
Pancakes or Skillet or French toast Griddle
Pasta
Noodles or spaghetti Covered
Pressure Cooking Pressure
Puddings, Sauces,
Candles, Frostings
Vegetables
Fresh
Frozen
Sauteed: Onions; green peppers; mush-
rooms; celery; etc.
Rice and G_its
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
Covered HI Melt fat Switch to MED Skillet to brown slowly
Covered Dutch Oven. Kettle or
Large Saucepan
Use small surface unit
Large kettle
or Pot
Cooker or Canner
Uncovered Saucepan
Covered Saucepan
Covered
Saucepan
Uncovered Skillet
Covered Saucepan
Directions and Setting
until starting to sizzle
HI Cover meat with water and cover pan or kettle
Cook until steaming
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 first jiggle is heard
HI Bringjustto boil
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 to boil HI In skillet melt fat
HI Bring salted water to a WM Cover and cook boil according to time
Setting to Complete
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.
Cook 2 to 3 min per side _lhick batter takes slightly longer
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.
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
MED Cook Mb 10to 30
more min, depending on
tenderness of vegetabIe
LOW Cook according to
time on package
MED Addvegetable
Cook untildesired ten-
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
When melting marshmallows, add milk or water
time Turn over pancakes when bubbles rise to surface.
I
sticking 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
derness is reached.
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
Page 10
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
Page 11
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.
Page 12
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.
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,
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.
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.
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
12
Page 13
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 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
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
13
Page 14
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,
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 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
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
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.
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
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
I
3500-400 ° 30-60 300°-350 ° 30-60
3250 50-90
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,
Canned refrigerated biscuits take 2-4 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 t0-15 rain Dark metal or giass give deepest
browning
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
For thin rolls, Shelf B may be used 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 B for 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
Page 15
gak rag Chart (continued)
Food
Pies Frozen
Meringue
One crust Two crust
Pastry Shelf
Miscellaneous Baked potatoes
Scalloped dishes Souffles
*In Model JDP36G. shelf position A is recommended for offset shelf onty
Cookware Posiiions* Minutes Comments
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
Sllelf Time,
A
B.A
A,B B
B
A,B,C A,B,C B
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 10 to 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,
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
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*
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
Oven
........ 4 ....... ! '' '
Temperature Doneness
325 _ Rare:
325 °
325 ° 325 * 325 °
325 *
325° Well Done: 375° Welt Done:
325 ° Well Done:
Medium: Welt Done:
_are:
Medium: Welt Done: Well Done:
Well Done: ro Warm:
Well Done:
15
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
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
................... i,
3 to 5-tbs. 35-40 30-35
35-40 10to !5 Ibs, Over lSIbso
20-25 15-20
Over 5 Ibs_
Internal
Temperature °F
I30o-140 ° I50_q60" I70°-185 o
I30°-140 ° I50%160 ° 170°-185 °
1700-I80 o 170°-180 o 125°-!30 °
160 =
185°-I90 ° 185°-_90 o
lnthigh:
185°-190 °
Page 16
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? 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
Page 17
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.
Quantity
_ood Ihiekness
Bacon l/.,-lh (about 8
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
and/or
thin slices)
1whole
(2 to 2 Vzdbs ). split lengthwise
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,
Shelf First Side
Position* Time, Minutes
C
7 4-5
C C
C C
C C
7
9 13 10
15
25
35
Time_ Minutes
Second Side
7 9
[3
7-8
14-16
20-25
I0-15
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,
Comments
Arrange in single layer
Space evenly Up to 8 patties take about same time
Steaks less than l-in cook through belbre browning Pan frying is
recommended Slash fat
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
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
*In Model JDP36G. shelf
2-4 slices
1pkg (2)
2-split
2-4
f-tb fillets tAto Y2-in thick
1-in thick
2 inch) 2 (l-in thick) about ! [b
2 (1 inch) about 10-12 oz
2 ( 1Y: inch) about 1 lb
t-lb pkg (lO)
_osition A is recommended for offset shelf only
C
C
B
C
B
C B
c c
c
B
c
I Y-,_2
3-4
t3-16
5 5
8 8
I0 10
I3 13
8
I0
10
17
6 1-2
½
Do not
turn over
4-7
I0
4-6
12-14
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
Slash fat
If desired, split sausages in half lengthwise into 5 to 6-in pieces
17
Page 18
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
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 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.
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
Step 2: Turn OVEN TEMP and OVEN SET knobs to CLEAN.
18
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:: :
Page 19
Cooldown
Questions & Answers
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,
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, 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
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,
19
Page 20
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
Page 21
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
Page 22
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,
22
To lower the cooktop:
* Lift the cooktop and lower the
support rod,_
_,Lower the cooktop and allow it
to lock into position,
Page 23
'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
Control Knobs:
Range lbp and Oven Outside Glass Finish
Metal, including Stainless Steel
Cooktop, Side Trims and Trim Strips
Porcelain Enamel Surface*
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
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
Mild Soap and Water
* Soap and Water
o Soap and Water
* Paper Towel o Dry Cloth
* Soap and Water
* 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
_,Soap and Water * Commercial Oven Cleaner
* 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 on the range while it is hot, use adry 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_.
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 is coot, 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
Page 24
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 ....
.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
iBROIL PROPERLY i : :: OVEN SET knob not set at BROIL " 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_
: : : I: ° ,, ], . i
OVEN TEMP knob not Set at BROIL, : :
: ] Improper shelfposition being used, Check Broiling Chart. i : :
::i ] Necessary preheating was not done,
i [ FOod is beingcooked on hot pam : : : : . i :
: A f°il tent was n°t used when needed st°w d°wn br°wning during r°asting"
: Drip pans are not set securely in the range top,.
[::',SURFACE UNITS NOT e u it cont ro t properly set. : i
FUNCTIONING PROPERLY [ Surfac n lsareno
: ,. ,,,,,,
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
_: ::, ] Surface units are not securely plugged into receptacles,
The STOP dial was not advanced for long enough .....
Both OVEN SET and OVEN TEMP knobs must be Set at 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
Page 25
25
Page 26
Notes
26
Page 27
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
Page 28
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
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
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
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
Manager_Consumer Affairs, General Electric Company, Appliance Park, Louisville, KY 40225
i PartNo.862A725P168Rev.1
Pub. No.49-4661-t
12185
Warrantor: General Electric Company
i| further help is needed concerning this warranty, contact:
GENERAL @ ELECTROC
JDS26G JDC26G JDP36G
PIN 5074303A
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