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

...

Useand Care of models

JDS26G JDC26G

JDP36G

Energy-savingtips Features

Surfacecooking Ovencooking Howtooperatethe

sdf-deaningoven Questions?

UsetheProblemSolver

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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

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

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.

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

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

Porcelain EnamelDrip Pans (4)

18, 22

Explained

Feature Index on page

Oven Vent Duct (Located under

Iright rear surface unit.,)

I3 ]Oven Interior Light (Comes on

automatically when door is opened.) 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

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

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.

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

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.

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.

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