GE JGBC16GEJ, JGBC17GEJ, JGJ3C16GPJ User Manual

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Page 1

Contents

Gmtliwge

Appliance Registration Care and Cleaning 15-19 Vent Duct

Control Panel Features

Flooring Under Range 5 Safety Instructions 3-5 Leveling

Lift-Up Cooktop Model and Serial Numbers

- Oven

Air Adjustment Baking, Baking Guide 11, 12 Cookware Tips

Broiler Pan and Rack 19 Broiling, Broiling Guide 14 Flame Size

Continuous Cleaning Care 15 Lighting Instructions Control Settings 10

Door Removal 18 Light; Bulb Replacement 10, 18

Lighting Instructions 9, 10 Oven Bottom Removal 19

Preheating 12 Roasting, Roasting Guide 13

Shelves 10, 19

17 Problem Solver

6,7

5 Surface Cooking

9, 10

Thermostat Adjustment 20

Repair Service 23

Burner Grates Burners 17

Clock and Timer Control Settings

Drip Pans

Warranty

Back Cover

GEAnswer Cknt#

8W.&2E2UW

8,9

9 8

8 8

c’

Standing Pilot

Electric Ignition

Model Modeis

JGJ3C16GPJ JGBC16GEJ

JGBC17GEJ

GEA/@kiwces

Page 2

Help us help

YOU. . .

Read this book carefully.

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

Keep it handy for answers to your questions.

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

Consumer Affairs GE Appliances Appliance Park Louisville, KY 40225

Write down the model and serial numbers.

You’ll find them on a label located in the burner box under the cooktop. See page 6.

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 here:

If you received a damaged range ...

Immediately contact the dealer (or builder) that sold you the range.

Save time and money. Before you request service...

Check the Problem Solver on page 22. It lists causes of minor operating problems that you can correct yourself.

Model Number

Serial Number

Use these numbers in any correspondence or service calls concerning your range.

-J

Page 3

IMPORTANT SAFETY INSTRUCTIONS

Read ail instructions before

When YouGet YourRange

● Havethe installer show you

the location of tlw range gas cut-off valve and how to shut it off if necessary.

● Have your range installed

and properly grounded by a qualified installer, in

with the Installation instructions. Any adjustment and service should be perform only by qualified gas range installers or Serviee

technicians.

● Plug your range into a 120-volt

grounded outlet only. Do not

remove the round grounding prong from the plug.

If in doubt about

thegroundingofthehomeelectrical

system, it is yourpersonal responsibility and obligationto

haveanungroundedoutletreplaced

with aproperly-grounded three-

prong outlet in accordance with the National Electrical code. I)o

not use this appliance.

● Be sure all packing materials

an extension cord with

are removed from the range beforeoperating it, to preventfire or smoke damage shouldthe

packing material ignite.

● Locate range out of kitchen

traffk path and out of drafty

locations to prevent pilot outage

(on models so equipped} and

poor air circulation.

● Be sure your range iscorrectly

adjusted by a qualified service technician or installer for the type ofgas (Natural or LP)on which it is to be used. Your range can be convertedforuse

on either type of gas. See Installation Instructions.

accordance

using this appliance.

● After prolonged use of a

range, high floor temperatures may result and many floor coverings will not withstand this kind of use. Never installthe range over vinyltile or linoleum that cannot withstand such type of use. Never install it directly over interior kitchen carpeting.

● Don’tleave children alone or

unattended where a range ishot or in operation. They could be serious]y burned.

● Don’taliow anyone to climb,

stand or hang onthe door, broiler compartment or range top. Theycould damagethe range and eventip itovercausing severe personal injury.

*~A_(JT~~N:~TE~S QF

IhTTERESTTll CHILDREN SHOULDNOTBE WIRED IN CABINETS ABOVEA RANGE OR ONTHE BACKSPLASH OF ARANGE–CHILDREN

CLIMBING ON THE RANGE T() REACHITEMS COULD BE SERIOUSLYINHJRED.

* Let burner grates and other surfaces cod before touching them or leaving them where children can reach them.

● Never wear loose fitting or

hanging garments while using the appliance. Flammable material couldbe ignited if brought in contact with flame or hot oven surfacesand may cause severeburns.

● Never use your appliance for

warming or heating the room. Prolonged use ofthe range

without adequateventilation can be hazardous.

Your Range

o Do not use water on grease

fires. Never pick up a flaming i pan. Turn off burner, then smother flaming pan bycovering pan completely with well fitting lid, cookie sheet or flat tray. Flaming grease outside a pan can be put out by coveringwith baking soda or, if available,a multqmrpose dry chemical or foam fire extinguisher.

* Do not store flammable materials in an oven or near the cooktop.

● Do not let cooking grease

or other flammable materials accumulate in or near the range.

e When cooking pork, follow

the directions exactlyand always cook the meat to an internal temperature ofat least 170”F. This assures that, in the remote possibility that trichina maybe present in the meat, it will be killed and meat will be safeto eat.

Surface Cooking

● AJM~~jTSuse the IJTE position

when igniting top burners and makesurethe burners haveignited.

e Never leave surface burners

unattended at HIGH flame settings. Boilover causes

smoking and greasy spikwers

that maycatch on fire.

* Adjust top burner flame size

so it does not extend beyond the edge of the cooking utensil. Excessive flame is hazardous.

* Use only dry pot hoklers—

moist or damp pot holders on hot

surfaces mayresult in burns from steam. Do not let potholders

come near open flames when lifting utensils. Do not use a towel

or other bulky cloth inplace of a “”

pot holder.

Page 4

JMPORT~T SAFETY INSTRUCTIONS (continued)

● Tominimize the possibility of

burns, ignition offlammable materials, and spillage, turn cookwarehandles towardthe side or back ofthe range without extendingoveradjacent burners.

● Alwaysturn surface burner to

OFF before removing utensil.

● Carefuliy watch foods being

fried at HI flame setting.

● Never block the vents (air

openings) of the range. They provide the air inlet and outlet which is necessary forthe range to operateproperly w~ithcorrect combustion.

. Do not we a wok on the cooking surface if the wok has a

round metal ring which isplaced over the burner grate to support the wok. This ring acts as aheat trap whichmaydamagethe burner grate andburner head. Also, it maycause the burner to work improperly. This maycause a carbon monoxide level abovethat allowedbycurrent standards, resulting in ahealth hazard.

● Foods for frying shouki be as

dry as possible. Frost on frozen foodsor moisture on fresh foods can causehot fat tobubb~eup and oversides ofpan.

*Use least possible amount of fat for effective shallow or deepfat frying. Filling the pan too full offat cm cause spilloverswhen foodis added.

oIf a combination of’oils or fats willbe used in frying, stir

~ogetherbefore heating, or as fats melt slowly.

● Alwaysheat fat slowly, and

watchas it heats.

*Use deep fat thermometer whenever possible to prevent overheatingfa[beyondthe smokingpoint.

● Use proper pan size-Avoid

pans that are unstable or easily tipped. Select utensils having flat bottoms large enough toproperly contain food avoidingboilovers and spillovers, but large enough to coverburner grate. This wfll both savecleaning andprevent hazardous accumulations of food, sinceheavyspatteringor spillovers left on range can ignite. Usepans with handles that canbe easily grasped and remain cool.

● Use only glass cookware that

is recommended for use ongas

burners.

● Keep all plastics awayfrom

top burners.

● Toavoid the possibility ofa

burn, always be certain that the controls for all burners are at OFF position and all grates are coolbefore attempting toremove the grate.

● When flaming foods under

the hood, turn the fan off. The fan, if operating, may spread the flame.

● If range is ~ocatednear a

window, do not uselong curtains which could blowover the top burners and create afire hazard.

● When a pilot goes out, (on

models so equipped), you will detect a faint odor of gas as your signal to relight pilot. When relighting pilot, make

s~ie burner

controls are in OFF position and followinstructions described on followingpagesto relight.

● If you smell gas, and you have

already made surepilo[s are lit, turn offthe gas to the range and call aqualified servicetechnician. Never use an open flame to locate a leak.

Baking, Broiling and ‘....

Wasting

● Do not use oven for a storage

area. * Stand away from the range

when opening the door of a hot oven. The hot air or steam which escapes can cause bums to

hands, face andlor eyes.

● Keep oven free from grease

buildup. s Place oven shelves in desired

position while oven is COOL

● Pulling out shelf to the shelf

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

● Don’t heat unopened food

containers in the oven. Pressure could build up and the container,<. could burst causing an injury. ‘~

● Don’t use aluminum foil

anywhere in the oven except as described in this book. Misuse could result in a fire hazard or damage tothe range.

@When using cooking or roasting bags in oven, followthe manufacturer’s direction.

* Use only glass cookware that is re&mmended for use in gas ovens.

* Aiv7aysremove broiler pan from broiler compartment as soon as you finish broiling. Grease left inthe pan can catch fire if ovenis used without removing the grease from the broiler pan.

. .

‘#J

.;-

‘

Page 5

Flooring Under

-y

-c Whenbroiling, if meat is too close tothe flame, the fat may ignite. Trim excessfat to prevent

excessiveflare-ups.

*Make sure broilerpan is in placecorrectly @reduce the

possibility of grease fires.

● Myou should have a grease

fwe in the broiler pan, turnoff oven, andkeep drawerclosed to contain fire until it burns out.

Cleaning YourRange

● Cleanonly pm-tslistedin this

Use and Care Book.

* Keep range ciean and free of

accumulations of grease or spiliovers which mayignite.

the Range

Yourrange, like so many other

household items, is heavy and can settle into soft floor coverings such as cushioned vinyl. When

movingthe rangeonthistypeof

flooring,usecare.

Do not install the range over kitchen carpeting unless you

place an insulating pad or sheet of

l/4-inch-thick plywood between

the range and carpeting.

When the floor cowing ends&

the front of the range, the

the range will rest on should be built up with plywood or similar material to the same level or higher than the floor covering. This will allow the range to be moved for cleaning or servicing.

areathat

If YouNeed Service

~.%

● R-d “The fiob~em ~lver~~

}on page 22of this book.

● Don$t attempttorepair

or replaceany partof your rangeunless itis specifidly

recommended inthis book. All

other servicing should be referred to a qualified technician.

SAW THESE INSTRUCTIONS

Leveling the Range

Your range must be level in order to produce proper cooking and baking results. After it is in its final location, place a level horizontally on an oven shelf and check the levelness front to back and side to side. Level the range by adjusting the leveling

legs or by placing shims under the comers as needed.

Page 6

Features of YourRange

. .

---

JGBC16GPJwith Standing Pilot Ignition JGBC16GU with Automatic pilotless Ignition

JGBC17GU with Brushed Chrome Cooktop,

Automatic pi]otless Ige&ion

Page 7

——.. - --—

I ,

Feature Index

1 Model and Serial Numbers

(in burner box under cooktop)

2 Surface Burner Controls

Explained

on page

JGWMGPJ

JGBC16GEJ

●

JG13c17GEJ

●

3 Surface Burners, Grates and Drip Pans

8, M 4 4

4 Oven Temperature Control

5 Clock and Timer

6 Oven Vent

7 Oven Interior Light

8 Oven Light Switch

(lets you turn interior oven light on and off)

9 Oven Shelves

10, 19

(easily removed or repositioned on shelf supports)

10 Oven Shelf Supports

11 Broiler Pan and Rack

12 Removable Oven Door

(easily removed for oven cleaning)

13 Lift-Up Cooktop 16

(locks in up position to simplify cleaning underneath)

● ●

2 2

● c

● ●

14 Removable Oven Bottom 19

15 Broiler Drawer

16 Continuous-Cleaning Oven Interior

● ●

●

Page 8

Surface Cooking

Lighting Instructions

Standing Pilot Model JGBC16GPJ

The surface burners on this range have standing pilots that must be lit initially. To light them:

L Be sure surface burner control knobs are in the OFF position.

2. Remove the grates and lift the cooktop up (see page 16).

3. Locate the two pilot ports and light each of them with a match.

4. Lower the cooktop. Your surface burners are now ready for use.

Electric Ignition

JGBC16GEJ JGBC17GEJ

Surfaceburnersontheserangesare lightedbyelectricignition,ending theneedforstandingpilotswith constantlyburningflames.

In case of a power outage, youcan lightthepilotlessignitionsurface burners

match. Hold a lighted match to the burner, then turn the knob to the LITE position. Use extreme

caution when lighting burners in this manner.

Surface burners in use when an electrical power failure occurs will continue to operate normally.

on your range with a

Models

Surface Burner Controls

The knobs that turn the surface burners on and off are located on the lower control panel in front of the burners.

The two on the left control the left

front and left rear burners. The two on the right control the right front and right rear burners.

To Light a Surface Burner

Push the control knob in and turn it to LITE. On electric ignition models, you will hear a little clicking noise— the sound of the electric spark igniting the burner.

After the burner ignites, turn the knob to adjust the-flame size.

Note:

● Do not operate a burner for

extended periods of time without having cookware on the grate. The finish on the grate may chip without cookware to absorb the heat.

● Check to be sure the burner you

turned on is the one you want to use.

● Be sure the burners and grates are

cool before you place your hand, a pot holder, cleaning cloths or other materials on them.

How to Select Flame Size

The flame size on a gas burner should match the cookware you are using.

NEVER LET THE FLAME EXTEND UP THE SIDES OF THE COOKWARE. Any flame larger than the bottom of the cookware is wasted and only serves

to heat the handles.

When using aluminum or aluminum-clad stainless steel pOtSand pans, adjust the flame so

the circle it makes is about 1/2 inch smaller than the bottom of the cookware.

When boiling, use this same

flame size—1/2 inch smaller than the bottom of the cookware—no matter what the cookware is made of. Foods cook just as quickly at a gentle boil as they do at a furious, rolling boil. A high boil creates steam and cooks away moisture, flavor and nutrition. Avoid it except for the few cooking processes which need a vigorous boil.

When frying or warming foods in stainless steel, cast iron or enamelware, keep the flame down

lower—to about 1/2 the diameter of the pan.

When frying in glass or ceramic cookware, lower the flame even

more.

Page 9

f!)

‘ Topof-Range Cookware

Aluminum: Medium-weight

cookware is recommended because it heats quickly and evenly. Most foods brown evenly in an aluminum skillet. Minerals in food and water will stain but will not harm aluminum. A quick scour with a soap-filled steel wool pad afier each use keeps aluminum cookware looking shiny new. Use saucepans with tight-fitting lids for cooking with minimum amounts of water.

Cast Iron: If heated slowly, most

skillets will give satisfactory results. Enamelware: Under some

conditions, the enamel of some cookware may melt. Follow cookware manufacturer’s recommendations for cooking methods.

Clock and Timer

The Clock a~d Timer are helpful devices that serve several purposes.

The Clock

To set the Clock, push in the knob

and turn the clock hands to the right to the correct time. Then let the knob out and continue turning

to OFF.

Using YourOven

Lighting Instructions

Standing Pilot Model JGBC145GPJ

This range has a standing oven pilot port that must be lit initially. To light it:

1. Be sure OVEN TEMP knob is in

the OFF position.

2. Remove the oven bottom (see page 19) and the oven baffle.

Glass:There are two types of glass

cookware—those for oven use only and those for top-of-range cooking

(saucepans, coffee and teapots).

Glass conducts heat very slowly. Heatproof Glass Ceramic: Can

be used for either surface or oven cooking. It conducts heat very slowly and cools very slowly. Check cookware manufacturer’s directions to be sure it can be used on gas ranges.

StainlessSteel: This metal alone has

poor heating properties, and is usually

combined with copper, aluminum or other metals for improved heat distribution. Combination metal

skillets generally work satisfactorily if used at medium heat as the manufacturer recommends.

Timer

The Timer has been combined with the range clock. Use it to time all your precise cooking operations. You’ll recognize the Timer as the pointer which is different in color than the clock hands.

Minutes are marked up to 60 on the center ring of the clock.

To set the Timer, turn the knob to the left, without pushing in, until the pointer reaches the number of minutes you want to time.

At the end of the set time, a buzzer sounds to tell you time is up. Turn the knob, without pushing

in, until the pointer reaches OFF

and the buzzer stops.

3. Locate the pilot port on the side of the burner at the back of the broiler compartment. Using a long match or match holder, reach in and light the oven pilot.

Note: The oven must beat room temperature before you can light the oven pilot.

4. Replace the burner baffle and oven bottom and close the door. Your oven and broiler are now ready for use.

Power outage?

An electrical power failure will not affect a lighted standing oven pilot.

Page 10

Using YourOven (continued)

—-. .

Lighting Instructions

Electric Ignition Models JGBCMGEJ

JGBCIXW

The oven burner and broil burner on these ranges are lighted by electric ignition. The oven and broiler cannot be operated in the event of a power failure.

To light the burners, turn the

OVEN SET and OVEN TEMP knobs to the desired function and temperature. The burner should ignite within 60 seconds.

CAUTION: DO N(YI’MAKE ANY ATTEMPT TO OPERATE THE ELECT’RIC IGNITION OVEN DURING AN ELE(T.RICAL POWER FAILURE. Resumption of electrical power when OVEN TEMP and OVEN SET controls are in any position other than OFF will result in automatic ignition of the oven or broiler burner and could cause severe bums if, at the time, you were attempting to light the burner with a match.

Oven Temperature Control

The OVEN TEMP control is located at the center of the control panel on the front of the range.

Simply turn the knob to the desired cooking temperatures, which are marked in 25 “F. increments on the dial. It will normally take 60 seconds before the flame comes on.

Afier the oven reaches the selected temperature, the oven burner cycles— off completely, then on with a fuIl flame-to keep the oven temperature controlled.

Oven Light

Use the switch on the control panel to turn the light on and off.

Oven Vent

Your oven is vented through ducts at the rear of the range (see page 6). Do not block these ducts when cooking in the oven—it is important that the flow of hot air horn the oven and fresh air to the oven burner be uninterrupted. Avoid touching the vent openings or nearby surfaces during oven or broiler operation—

they may become hot.

● Vent openings and nearby

surfaces may become hot. Do not

touch them.

● Handles of pots and pans on the

cooktop may become hot if left too close to the vent.

● Do not leave plastic items on”

the cooktop—they may me)t if left too close to the vent.

oven Shelves

I IIi

The shelves are designed with stopIocks so when placed correctly on the shelf supports, they wiIl stop before coming completely out of the oven and will not tilt when you are removing food from them or placing food.on them.

When placing cookware on a shelf, pull the shelf out to the “stop” position. Place the cookware on the shelf, then slide the shelf back into the oven. This will eliminate reaching into the hot oven.

To remove the shelves from the oven, pull them toward you, tilt front end upward and pull them out. “

To replace, place shelf on shelf support with stop-locks (curved extension under shel~ facing up and toward rear of oven. Tilt up front and push shelf toward back of oven until it goes past “stop” on oven wall. Then lower front of shelf and push it all the way back.

Shelf Positions

The oven has five shelf supports— A (bottom), B, C, D and E (top). Shelf positions for cooking are suggested on Baking and Roasting pages.

h“;..

Page 11

—.. -

Baking

How to Set YourRange for Baking

1. Position the shelf or shelves in

the oven.

2. Close oven door. Turn OVEN SET knob to BAKE or TIME BAKE and OVEN TEMP knob to desired temperature. Preheat oven for at least 15 minutes if preheating is necessary.

3. Place food in oven on center of shelf. Allow at least 2 inches between edge of bakeware and oven

wall or adjacent cookware. If cooking on two shelves at the

same time, place shelves about 4 inches apart and stagger food on them.

4. Check food for doneness at minimum time on recipe. Cook longer if necessary. Switch off heat and remove food.

Preheating

Preheating is very important when using temperatures below 225”F. and when baking foods such as

biscuits, cookies, cakes and other

pastries. Preheating is not necessary when

roasting or for long-time cooking of whole meals.

Shelf Positions

Most baking is done on the second shelf position (B) from the bottom.

When baking three or four items, use two shelves positioned on the

second and fourth sets of supports (B& D) from bottom of oven.

Bake angel food cakes on first shelf

position (A) from bottom of oven.

Baking Tips

● Follow a tested recipe and

measure the ingredients carefully,

If you are using apackage mix, follow label directions.

● If moisture is noticeable on the

front of the ovenor on the black glass door when first turning on the oven, leave the oven door ajar for a few minutes or until the oven is warm.

● Do not open the oven door during

a baking operation—heat will be lost and the baking time might need to be extended. This could cause poor baking results. If you must open the door, open it partially-only 3 or 4

inches-and close it as quickly as possible.

● Do not disturb the heat circulation

in the oven with the use of aluminum foil. If foil is used, place a small sheet of it, about 10by 12inches at the most, on a lower shelf several inches below the food. Do not place foil on the oven bottom.

Common Baking Problems and Possible Solutions

PIES

Burning around edges

● Oven too full; avoid overcrowding.

c Edges of crust too thin.

● Incorrect baking temperature.

Bottom crust soggy and unbaked

● Allow crust and/or filling to cool

sufficiently before filling pie shell.

● Filling maybe too thin or juicy.

● Filling allowed to stand in pie shell

before baking. (Fill pie shells and bake immediately.)

● Ingredients and proper measuring

affect the quality of the crust. Use a tested recipe and good technique. Make sure there are no tiny holes or tears in a bottom crust. “Patching”

a piecrust could cause soaking.

Pie filling runs over

● Top and bottom crust not well

sealed together.

● Edges of pie crust not built up

high enough.

● Too much filling.

● Check size of pie plate.

R&y is tough; crust not flaky

● Too much handling.

● Fat too soft or cut in too fine.

Roll dough lightly and handle as little as possible.

CAKES

Cake rises higher on one side

● Batter spread unevenly in pan.

QOven shelves not level.

● Using warped pans.

● Incorrect pan size.

Cakes cracking on top

● Oven temperature too high.

● Batter too thick, follow recipe

orexact package directions.

● Check for proper shelf position.

● Check pan size called for in recipe.

● Improper mixing of cake.

Cake falls

● Too much shortening, sugar or

liquid.

● Check leavening agent, baking

powder or baking soda to assure

freshness. Make a habit to note

expiration dates of packaged

ingredients.

● Cake not baked long enough or

at incorrect temperature.

● If adding oil to a cake mix, make

certain the oil is the type and amount specified.

Crust is hard

● Check temperature.

● Check shelf position.

Cake has soggy layer or streaks at bottom

● Undermining ingredients.

● Shortening too soft for proper

creaming.

● Too much liquid.

COOKIES & BISCUITS

Doughy center; heavy crust on surface

● Check temperature.

● check shelf position.

FOI1OW baking instructions

carefully as given in reliable recipe or on convenience food package.

. Flat cookie sheets will give more even baking results. Don’t overcrowd foods on a baking sheet.

● Convenience foods used beyond

their expiration date.

Browning more noticeable on one side

● Oven door not closed properly,

check gasket seal.

● Check shelf position.

Page 12

Baking Guide

1. Preheating isvery important

when using temperatures below

and when baking foods such light, shiny finishes give best results

225”I?

biscuits, cookies, cakes and

other pastries. Preheat the ovenfor

at least 15minutes.

Preheating is not necessary when roasting or for long-time cooking of whole meals.

Food Cookware Positions Bread

Biscuits (%-in. thick)

Coffee cake Shiny Metal Pan with

Corn bread or muffins Gingerbread Shiny Metal Pan with B 350° 45-55

Muffins Popovers

Quick loaf bread Metal or Glass Loaf Pans B 350°-3750 Yeast bread (2 loaves) Metal or Glass Loaf Pans A, B 375°-4250 45-60

Plain rolls Sweet rolls Shiny Oblong or Muffin Ruts B, A 350°-3750

Cakes

(without shortening) Angel food Aluminum Tube Pan A 325°-3750 30-55 Two piece pan is convenient. Jelly rolI Metal Jelly Roll Pan Sponge Metal or Ceramic Pan

Cakes

Bundt cakes Metal or Ceramic Pan A,B 325°-3500 Cupcakes Shiny Metal Muffin Pans

Fruitcakes

Layer Shiny Metal Pan with

Layer, chocolate Shiny Metal Pan with

Loaf Metal or Glass Loaf Pans

Brownies Drop Cookie Sheet

Refrigerator Cookie Sheet RoHed or sliced Cookie Sheet

Fruits, Other Desserts

Baked apples Glass or Metal Pans Custard

Puddings, rice and custard Casserole

Pies

Frozen Meringue Spread to crust edges

One crust Glass or Satin-finish Metal f%

Two crust Glass or Satin-finish Metal Pan

Pastry shell Glass or Satin-finish Metal Pdn

Miscellaneous

Baked potatoes Set on Oven Shelf A, B, C Scalloped dishes Souffles

Shiny Cookie Sheet

satin-finish bottom Cast Iron or Glass Pan

satin-finish bottom Shiny Metal Muffin Pans A, B 400°-4250 20-30 Decrease about 5 minutes for muffin mix. Deep Glass or Cast Iron Cups

Shiny Oblong or Muffin Pans A,B 375°-4250 10-25 For thin rolls, Shelf B maybe used.

Metal or Glass Loaf or Tube Pan

satin-finish bottom shelves B and D.

satin-finish bottom

Metal or Glass Pans

Glass Custard Cups or Casserole (set in pan of hot water)

Glass Custard Cups or

Foil Pan on CooK\e Sheet

Glass or Metal Pan Glass Pan

2. Aluminum pans conduct heat quickly. For most conventional baking,

because they help prevent overbrowning in the time it takes for heatto cook the center areas. We recommend dull (satin-finish) bottom surfaces of pans for cake pans and pie plates to be sure those areas brown completely.

Shelf Oven

B, C 400°-4750

B, A

B 400°-4500

B 3750-4000 10-15 A 325°-3500

A, B 275°-3000 2-4 hrs.

B, C 325°-350” B, C

B, C

B, C 375°-4000 7-12

A, B, C

B 300°-3500 30-60 Reduce temperature to 300”F. for large

A 400°-4250 45-70 Large pies use 400°F. and increase time.

B 325°-3500

A, B

B B

A,B, C

Temperatures Minutes

350°-4000

375°

350°-3750 20-25

350°-3750 20-35 If baking four layers use

350°-3750 25-30

350°

350°-4000 10-20

400°-4250 6-12

350”-400° 30-60

325°

400°-4250 400°-4250 40-60 longer time.

450°

325°-400”

3~5°-3750

300°-3500

3. Dark or non-shiny finishes, also glass and Pyroceram@cookware, generally absorb heat which may result in dry, crisp crusts. Reduce oven heat 25°F. if lighter crusts are desired+ Preheat cast iron for baking some foods for rapid browning ~hen food is added.

Time,

15-20

20-30

20-40 Preheat cast iron pan for crisp crust.

45-60

20-30 For thin rolls, Shelf B maybe used.

45-60

45-65

40-60

25-35

50-90

15-25

45-60

13-16

60-90 Increase time for large amount or size. 30-60

30-75

Comments

Canned, refrigerated biscuits take 2 to 4 minutes less time.

Or bake at 450”F. for 25 minutes, then at 350”F. for 10to 15minutes. Dark metal or glass gives deepest browning.

Line pan with waxed paper.

Paper liners produce more moist crusts. Use 300°F. and Shelf B for small or individual cakes.

Bar cookies from mix use same time. Use Shelf C and increase temperature 25 to 50”F. for more browning,

custard. Cook bread or rice pudding with custard base 80 to 90 minutes.

To quick)y brown meringue use 400”F. for 9 to 11 minutes. Custard fillings require lower temperature,

i: i?

Page 13

Roasting

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 easy, just f~llow “

these steps:

Step1. Position oven shelf at

second from bottom position (B) for small size roast (3 to 5 lbs.) and at bottom position (A) for larger

roasts.

Step2: Check weight of roast.

Step 4: Most meats continue to

Place meat fat-side-up or poultry cook slightly while standing after breast-side-up on roasting rack in a shallow pan. The melting fat will baste the meat. Select a pan as close to the size of meat as possible. (Broiler pan with rack is a good Pan for this. )

Step 3: Turn OVEN TEMP to desired temperature. Check the Roasting G~ide for temperatures

being removed from the oven. Standing time recommended for roasts is 10to 20 minutes to allow roast to firm up and make it easier to carve. Internal temperature will rise about 5° to 10”F.;to compensate for temperature rise, if desired, remove roast horn oven at 5° to 10”F. less than temperature on guide.

and app~oximate cooking times.

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 15to 25 minutes per pound additional time (15 minutes per pound for roasts under 5 pounds, more time for larger roasts).

Thaw most frozen poultry before roasting to ensure even doneness. Some commercial frozen poultry can be cooked successful] y without thawing. Follow directions given on packer’s label.

Roasting Guide

Oven

VP Meat 3 to 54bs. 6 to 8-lbs.

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

Lamb leg or bone-in shoulder* 325°

Veal shoulder, leg or loin* 325° Pork loin, rib or shoulder* 325° Ham, pre-cooked 325°

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

thick, add 5 to 10minutes per lb. to times

given above.

I%ultry

Chicken or Duck Chicken pieces

Turkey

Temperature Doneness

325°

375°

325°

Rare:

Well Done: 35-45 28-33 Rare:

Medium: Well Done: 30-35 28-33

Well Done: 35-45 30-40 Well Done: 35-45 30-40 To Warm:

Well Done:

Well Done: Well Done:

Well Done:

Approximate Roasting llme in Minutes per Pbund Temperature W

24-30 29-33

21-25 25-30

18-23 minutes per lb. (any weight) 115°-1250

Under 10 lbs. 10 to 15-lbs. 27-35 24-27

3 to 5-lbs. Over 5 lbs.

35-40 30-35 30-35

10 to 15-lbs. Over 15 Ibs.

16-22

18-22

22-25

20-23 24-28

13-19

Internal

130°-1400 150’-160” 170°-1850

130°-1400 150°-1600 170°-1850

170°-180° 170°-180°

170°

185°-1900 185°-190°

In thigh:

185°-1900

Page 14

Broiling

Broiling is cooking food by direct heat from above the food. Your range has a convenient compartment

below the oven for broiling. It also has a specially designed broiler pan and rack that al]cwt i ~:pping fat to drain away from the foods and be kept away from the high heat of

the gas flame. Distance from the heat source may

be changed by positioning the broiler pan and rack on one of three shelf positions in the broiler compafiment— A (bottom of broiler compartment), B (middle) and C (top).

How to Broil

1. If meat has fat or gristle near the

edge, cut vertical slashes through both about 2 inches apart, but don’t cut into meat. We recommend that you trim fat to prevent excessive smoking, leaving a layer about

l/8-inch thick.

2. Remove broiler pan and rack from broiler compartment and place food on rack.

3. Pull out drawer and position broiler pan in compartment. Placing food closer toflame increases exterior browning of food, but also increases spattering and the possibility of fats and meat juices igniting.

4. Close broiler door and, for most foods, turn OVEN TEMP knob to BROIL. Note: Chicken and ham

are broiled at a lower setting in order to cook food through without over-browning it.

5. Turn most foods once during cooking; (the exception is thin fillets of fish; oil one side, place that side

down on broiler rack and cook without turning until done). Time foods for about one-half the total cooking time, turn food, then continue to cook to preferred doneness.

6. Turn OVEN TEMP knob to OFF. Remove broiler pan from compartm c:,: tind immediately. Leave pan outside com~artment to cool

~cr~.t food

---,

Broiling Tips

. Broiling is and broiler doors closed. However,

if you like your steaks very rare inside and charred on the outside,

leave the oven door slightly ajar.

usually done with oven

Broiling Guide

Quantity

Food Bacon

Ground Beef

Well Done

Beef Steaks

Rare Medium Well Done

Chicken (450°)

Bakery Products

Bread (Toast) or Toaster Pastries

English Muffins

Lobster tails

(6to 8-02. each)

Fish

Ham siices (4500)

Precooked

pork chops

Well Done

Lamb chops

Medium Well Done

Medium

Well Done

Wieners,

similar precooked sausages, brat wurst

andlor

Thickness

%-lb. (about 8

thin slices)

l-lb. (4 patties) % to %-in. thick

l-in. thick

(1-l% lbs.)

1%-in. thick

(2-2 % Ibs.)

1 whole (2t02&]b~.),

split lengthwise

2-4 slices

1pkg. (2)

2-split ‘2-4

l-lb. fi]]et~ 1Ato ~z-jn thjck

l-in. thick

2(%in. ) 2(l-in. thick), about 1lb.

2(1 inch) ~bout 10-12

?(1Y2

d-)out 1 lb.

l-lb.pkg.(10)

OZ.

inch),

l%sition Minuf

Broil

A A A

A A

c B

A A

B B

● Use tongs to turn meat over—

pierced meat loses juices.

● Steaks and chops should be at

least 1 inch thick for best broiling results. Pan broil thinner ones.

1stSit

Timt

30-35

13-16

9-1o

13 10

2-3

3-4

10 13

10 10

17 6

2nd Sid(

Time,

Minute~

7-8

5-6 8-9

6-7 12-14 16-18

25-30

‘/2-1

Do not

turn over.

4-5

10-12

4-7

4-6

12-14

1-2

Comments

Arrange in single layer.

Space evenly. Up to 8 patties

take about same time.

Steaks less than l-in. cook through before browning. Pan frying is recommended.

Slash fat.

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

Space evenly. Place English

muffins cut-side-up and brush with butter if desired.

Cut through back ofshell, spread open. Brush with melted butter before and after half time.

Handle and turn very carefully. Brush with lemon butter before md during cooking if desired. Preheat broiler to increase wowning.

!ncrease times 5-10min. per side ‘or 1%-in. thick or home cured.

IIash fat.

;Iash fat.

f desired, split sausages m half engthwise; cut into 5 to 6-in. lieces.

,,.’

9’

‘))

Page 15

-..

Care and Cleaning

Proper care and cleaning are important so your range will give

you efficient and satisfactory

service. Follow these directions

carefully in caring for it to help

●

assure safe and proper maintenance.

BE SURE ELECTRIC POWER IS OFF BEFORE CLEANING

✎

ANY PART OF YOUR RANGE.

Special Care of Continuous-Cleaning Oven Interior

The Continuous-Cleaning oven cleans itself while cooking. The

inside of the oven—top, sides, back and inside of the door—is finished with a special coating which cannot be cleaned in the usual manner with soap, detergents, steel wool pads, commercial oven cleaners, coarse abrasive pads or coarse brushes. Use of such cleaners and/or 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 “tunnels? 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 unsightly streaks that require hand cleaning. Instead, when spatter hits the porous finish, it is dispersed and is partially absorbed. This spreading action increases the exposure of oven

soil to heated air, and makes it

somewhat less noticeable.

Soil may not disappear completely

and at some time after extended usage, stains may appear which cannot be removed.

The special coating works best on small amounts of spatter. It does

not work well with larger spills, especially sugars, egg or dairy mixtures.

The special coating is not used on oven shelves. Shelves should be

cleaned outside the oven to avoid damage to the special coating inside the oven.

ToClean the ContinuousCleaning Oven:

1. Let range parts cool before

handling. We recommend rubber gloves be worn when cleaning.

2. Remove shelves and cookware.

3. Soil visibility maybe reduced by operating the oven at 400*F. Close the door and turn OVEN TEMP knob to 400”F. Time for at least 4 hours. Repeated cycles may be necessary before improvement in appearance is apparent.

REMEMBER: DURING THE OPERATIONOFTHE OVEN,THE DOOR,WINDOWAND~HER RANGESURFACESW1~LGET H(YT ENOUGH‘IQCAUSEBURNS.DO NOT ~UCH. LET THERANGECOOL BEFOREREPLAclNGOVENSHELVES,

4. If a spillover or heavy soiling occurs on the porQ~s surface, as soon as the oven has cooled, remove as much of the soil as possible using a small amount of water and a stiff bristle nylon brush. Use water sparingly and change it frequently, keeping it as clean as possible, and be sure to blot it up with paper

towels, cloths, or sponges.

rub 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

itwith a clean

sponge, starting at the edge of the ring and working toward the center.

Do not use soap, detergent, steel

wool pads, commercial oven cleaner, silicone oven sprays, coarse pads or coarse brushes on the porous surface. These products will spot,

clog, and mar the porous surface and reduce its ability to work.

Do not scrape the porous surface

with a knife or spatuia—they could permanently damage it.

The oven bottom has a porcelain enamel finish.

Itcan be removed

for cleaning away from the .0 continuous-cleaning oven.

Do not

Page 16

Care and C1eafing (continued)

.-.

—. .

—~ .-

Lift-Up Cooktop

Clean the area under the cooktop often. Built-up soil, especially

grease, may catch fire.

To make cleaning easier, the entire cooktop maybe liiled up and

supported by locking arms that catch and hold the top when it’s all the way up.

Be sure all burners are turned off before raising the cooktop. Then remove the grates and drip pans,

grasp the front sides of the cooktop and lift.

After cleaning under the cooktop with hot, miId soapy water and a clean cloth, put the cooktop back in place. Lifl up a little to release the locking arms and push them in while guiding the top back down.

Be careful not to pinch your fingers.

Burner Gates

Grates should be washed regularly and, of course, after spillovers. Wash them in hot, soapy water and rinse with clean water. Dry the grates with a cloth—don’t put them back on the range wet.

To get rid of burned-on food, soak the grates in a slightly diluted liquid cleanser.

Although they’re durable, the grates will gradually lose their shine, regardless of the best care

you can give them. This is due to their continual exposure to high temperatures.

Do not operate a burner for an extended period of time without cookware on the grate. The finish on the grate may chip without cookware to absorb the heat.

When replacing a pair of grates, the irregular sides should interlock in the middle as shown at right.

Drip Fans

Remove the grates and lift out the chrome drip pans. Wash them in hot, soapy water. Rinse them with clean, hot water and polish them

dry with a cloth. Never use

abrasive cleaner or steel wooJ— they’ll scratch the surface. Instead, soak the drip pans for about 20 minutes in slightly diluted liquid cleanser or mild solution of ammonia and water (1/2 cup of

ammonia to one gallon of water). Aller soaking, wash them in hot, soapy water. Rinse with clean water and polish with a clean, soft cloth.

When replacing drip pans, the notch on the rear pan and the notch on the front pan should meet in the middle.

Page 17

._+4.--” - .- - -

Range TopBurners

The holes in the burners must be kept clean at all times for proper ignition and an even, unhampered flame,

Clean the burners routinely and especially after bad spillovers which could clog these holes. Burners lift out for cleaning.

Note: Two screws hold each burner pair in place to keep them from

wobbling around during shipment.

~ Remove and discard the shipping

crews and lift the burners up and

out. This disengages them from the mounting bracket under each burner pair.

To remove burned-on food, soak the burner in a solution of a product used for cleaning the inside of coffee makers. Soak the burner for 20 to 30 minutes. If the food doesn’t rinse off completely, scrub it with soap and water or a mild abrasive cleanser and a damp cloth.

Do not attempt to clean burners in an automatic dishwasher. Loosened food soil can clog burner holes, and the caustic action of the dishwasher detergent can damage the burner heads.

Before putting the burner back, dry it thoroughly by setting it in a warm oven for 30 minutes. Then place it back in the range, making sure it is properly seated on the mounting bracket and is level.

Control F%mels

It’s a good idea to wipe the control panels clean after each use of the oven, For a more thorough cleaning, the control knobs can be pui.led offthe knob stems and, on models so

equipp@ tie glass upper control panel can be cleaned on both sides.

B=-

To remove the glass panel:

1. Remove the screw on each end of

the backsplash.

2. Remove the metal strips on each end that hold the glass in place.

3. Remove the clock knob and nut securing the light switch.

4. Carefidly remove the glass and place it on a smooth, flat surface. Clean it with miid soap and water, rinse with clean water and dry with a soft cloth. Caution: Do not use abrasive cleansers, strong liquid cleaners or oven cleaners. on glass or enamel control panel surfaces—they will darnage the finish.

Outer Enamel Finish

When the range is cool, wash the enarnel finish with mild soap and

water or a mild abrasive cleanser applied with a damp cloth. Rinse with clean water and dry with a soft cloth. If you wish, occasionally apply a thin coat of mild cleaning wax to help protect the finish.

To avoid marring the surface of the range and to prevent it from

becoming dull, don’t slide heavy pans across it. If you spill fds with a lot of acid or high sugar content, clean them up as soon as possible. If allowed to remain, these fds could cause a dull spot. Also, never use harsh abrasive cleansers. They could permanently damage the enamel surface.

-’

Page 18

care and cleaning (continued)

. .

Brushed Chrome Finish

Model JGBC17GEJ

Clean the brushed chrome top with warm, soapy water or an allpurpose household cleaner and immediately dry it with a clean, soft cloth. Take-care to dry the surface following the “grain.” To help prevent finger marks after cleaning,

spread a thin film of baby oil on the surface. W@e away excess oil with a

clean, soft cloth. A good appliance

wax will help protect this finish.

Oven Light Bulb Replacement

The light bulb is located in the upper left corner of the oven. Before replacing the bulb, disconnect electric power to the range at the main fuse or circuit breaker panel or pull the range power cord plug from the electrical outlet. Let the bulb cool completely before removing it. Do not touch a

hot bulb with a damp cloth as the

bulb will break.

Replace with a high temperature appliance bulb of the same wattage.

Removable oven Door

The oven door is removable to make the interior more accessible. :

Open the oven door fully and remove the two Phillips screws that hold the door to the hinges. Then close the door to the automatic stop

position (at about 3 inches open),

and lift the door straight up and off the hinges. (Due to th~ large amount of induration and the construction of the door, it is heavy. )

To replace the oven door, make ‘!

sure the hinges are in the “out” position. Position the slots in the bottom of the door squarely over the hinges. Then lower the door

slowly and evenly over both hinges

at the same time. If hinges snap back against the oven frame, pull them back out. When the door is

in position, open it fully and insert

the two Phillips screws.

Note: Care should be taken not to place hands between the spring hinge and the oven door frame as the hinge could snap back and pinch fingers.

-,.-..——

Page 19

knovable ovenBottom

Oven Shelves

YOU Can remove the porcelain

enamel oven bottom for cleaning outside the oven.

To remove the ov”n bottom:

1. Remove the oven shelves.

2. Remove the two knurled hold-

down screws at the rear of the oven. If they are too tight to remove by hand, use a coin or screwdriver.

3. To lift out the oven bottom, place your fingers in the slots in the bottom and Iifi the rear of the oven bottom up and back until the oven bottom is clear of the lip at the front. Then lifi the bottom up and out.

Ovenshelves may be cleaned with

a mild abrasive cleanser following manufacturer’s directions. After cleaning, rinse the shelves with clean water and dry with a clean cloth. To remove heavy, burned-on soil, soapy metal pads may be used following manufacturer’s directions. After scrubbing, wash with soapy water, rinse and dry.

Broiler Pan & Rack

After broiling, remove the broiler rack and carefully pour off the grease. Wash and rinse the pan and rack in hot, soapy water.

If food has burned on, sprinkle the broiler rack while hot with detergent and cover with wet paper towels or a dish cloth. Burned-on foods will then soak loose while the meal is being served.

The broiler pan and rack are designed to allow dripping fat to drain and be kept away from the high heat of the broiler. Do not cover the rack with aluminum foil or use the pan without the rack because the exposed fat may catch fire.

Do not store a soiled broiler pan and rack in the broiler compartment or oven.

To replace the oven bottom, place it in the oven with the back raised about 6 to 8 inches or until you can insert the front of the oven bottom under the hold-down lip atthe front. Then push the back of the oven bottom down filly into place on the metal flanges and insert the holddown screws.

DO N~ place a sheet of aluminum foil on the bottom of the oven. If you do, your f~ds may not cook properly. The oven finish may be damaged. And there may bean increase in heat on the outside surfaces of the oven.

--—_

Page 20

Minor Adjustments YouCan Make

-“OvenThermostat Adjustment

The temperature control in your

- new oven has been carefully adjusted to provide accurate temperatures.

However, if this oven has replaced one you have used for several years, you may notice a difference in the degree of browning or the length of

time required when using your

favorite recipes. Oven temperature controls have a tendency t~ “drift” over a period of years and since this drift is very gradual, it is not readily noticed. Therefore, you may have become accustomed to your previous oven which may have provided a higher or lower temperature than you selected.

Before attempting to have the temperature of your new oven changed, be sure you have followed the baking time and temperature of the recipe carefully. Then, after

you have used the oven a few times and you feel the oven is too hot or too cool, there is a simple adjustment you can make yourself on the OVEN TEMP knob.

Pull the knob off the shaft and look at the back side. There is a disc in the center of the knob skirt with a

series of marks opposite a pointer.

the direction of arrow for LOWER. Each mark will change the oven temperature approximately 2C)°F.

We suggest that’you make the adjustment one mark from the original setting and check oven performance before making any additional adjustments.

After the adjustment is made, press skirt and knob together and retighten screws so they are snug, but be careful not to overtighten. Re-install knob on range and check performance.

Note: After an adjustment has been made to the OVEN TEMP knob, OFF and BROIL will not line up with the indicator mark on the control panel as they previously did. This condition is normal and will not create a problem.

Oven Door Height Adjustment

Repeated openings and closings can cause the oven door to work itself out of adjustment. One side may close higher than the other, and the door may not seal properly.

To adjust the height of the door:

1. Remove the door (see page 18).

oven Burner Air Adjustment Shutter

The air adjustment shutter for the oven burner regulates the flow of air to the ~lame.

The shutter for the oven burner is near the back wall of the oven behind the broiler drawer.

To reach the shutter, remove the oven bottom (page 19) and the burner baffle.

To adjust the flow of air to the burner, loosen the Phillips head screw and rotate the shutter to allow more or less air into the burner tube as needed.

f!?

,SE-KW64

‘.ERN@

Loosen only the locking screws

To determine if the burner flame is proper, light the burner. The

flame should have 1/2”to 3/4” blue cones with no yellow tipping. When the baffle is back in place, the flame will resettle.

2. With a thin-bladed screwdriver, turn the screw in the opening at the top of each door hinge. Turn cloctiise to lower, counterclockwise to raise each side of the door.

3. Replace the door, close it, and check alignment and door seal.

..----

Note position of pointer to marks before adjustment

Note to which mark the pointer is

pointing. To make an adjustment,

carefully loosen (approximately

one turn), but do not completely

remove the two screws that hold the

skirt to the knob. Hold the knob

blade in one hand and the outer

skirt in the other hand.

To raise the oven temperature,

move the pointer in the direction of

the arrow for RAISE. To lower the

temperature, move the pointer in

...

Page 21

cleaning Guide

Note: Let ~an~e/oven pafis cool before touching or handling.

45’1

PART

MATERIALS TO USE

GENERALDIRECTIONS

Broiler fin and Rack

Control

Outside Glass Finish

IMetal, including Side

Trims, Trim Strips and Brushed Chrome Cooktop

Outer Enamel Finish*

Painted Surfaces

..>,

.,.

Shelves

Knobs

● Soapand Water

● Soap-Filled Scouring Pad

. Plastic Scouring Pad

● Mild Soap and Water

● Soap and Water

● Paper Towel

● Dry Cloth

● Soap and Water

● Soapand Water

● Soap-Filled Scouring Pad

● Plastic Scouring Pad

Drain fat, cool pan and rack slightly. (Do not let soded pan and rack stand in

compartment to COOI.)Sprinkle detergent on rack and pan. Fill pan with

broiler warm water and spread cloth or paper towel over rack. Let pan and rack stand

a few minutes. Wash; scour if necessary. Rinse and dry. OPTION: Clean pan

for

and rack in dishwasher.

Pull off knobs. Wash gently but do not soak. Dry and return controis to range.

Clean outside of cooled black glass door with a glass cleaner that does not contain ammonia.

Wash other glass with cloth dampened in soapy water. Rinse

and polish with a dry cloth. If knobs are removed, do not allow water to run down inside surface of glass while cleaning.

Wash, rinse and then polish with a dry cloth. DO N~ 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 a dry paper towel or cloth

to wipe up right away. When the surface has cooled, wash and rinse. For other spills, such as fat smatterings, 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 any harsh abrasives or cleaning powders which may scratch or mar surface.

Shelves can be soaked in dishwasher or cleaned by hand using soap and water. Rinse thoroughly to remove any soap after cleaning.

Surface Burner Grates

Chrome-Plated Drip Pans

Surface Burners

● Soap and Water

● Soap-Filled Scouring Pad

(Non-metallic)

● Soap and Water

s Stiff-Bristled Brush

● Soap-Filled Scouring Pad

(Non-metallic)

● Solution for Cleaning

Inside of Coffee Makers

c Soap and Water

● Mild Abrasive Cleanser

● Damp Cloth

Lift out when cool. Soak 5 to 10minutes if desired in warm solution of dishwasher detergent. Scour with materials mentioned here to remove burnedon food particles.

Clean at sink or in dishwasher. Wipe drip pans after each cooking so unnoticed

spatter will not “burn on” next time you cook. To remove “burned-on” spatters,

use any or all cleaning materials mentioned. Rub

lighdy with scouring pad to

prevent scratching of the surface.

Wipe off burner heads. If heavy spillover occurs, remove burners from range

(see page 17)and soak them for 20 to 30 minutes in solution of hot water and

product for cleaning inside of coffee makers. such as Dip-It brand. If soil does

not rinse off completely. scrub burners with soap and water or a mild abrasive

cleanser and a damp cloth. Dry burners in a warm oven for 30 minutes before

returning them to the range.

Removabie Porcelain Enamel Oven Bottom*

● Soap and Water

● Commercial Oven Cleaner

. Soap-Filled Scouring Pad . Plastic Scouring Pad

Remove oven bottom panei from oven before cleaning. When cool, wipe with

mild soap and water, especially after cooking meat. For heavy soil, use nonabrasive cleaner and follow label instructions, using thin layer of cleaner. Wipe or rub lightly on stubborn spots. Use of rubber gloves is recommended.

*Spillage of marinades, fruit juices, and basting materials containing acids may cause discoloration, so should be blotted up immediately. Take

care not to touch hot poflion of oven. When s&face is cool, clean {nd rinse. CAUTION: Light bulbs can get warm enough to break if touched

with moist cloth. When cleaning, avoid warm lamp.

Page 22

.. ,~: Questions?

~ Use This Problem Solver

PROBLEM

TOPBURNERS

DO N(YI’LIGHT’

OVEN DOES N(YI’

COOK PROPERLY

CLOCK DOES NOI! WORK

POSSIBLE CAUSE AND/OR WHAT TO DO

● Pilots are not lit. Remove or Iiil cooktop and hold lighted match next to pilot opening

between front and rear burners. On modeis with electric ignition, make sure electrical plug is plugged into a live power outlet.

● Burner holes on side of burner may be clogged. Remove and clean them.

● Burners may not be fitted correctly onto the mounting brackets. Remove and reinstall

them properIy.

● Make sure thermostat capillary bulb (Iocated in upper portion of oven) is in correct

position, not touching oven sides and not coated with anything.

● Aluminum foil being used improperly in oven.

c Oven vent blocked on top of range. o ~ncomect coo~a~e

beingused. Check each cooking section for cookware tips or

recommendations.

● Oven bottom not securely seated in position.

● OVEN TEMP knob set incorrectly or not turned on.

. Check common baking, roasting and broiling problems on pages 11-14.

*Range electrical plugmustbe securelyseatedin a livepoweroutlet. Check for blown fise ortrippedcircuitbreaker.

OVENLIGHTDOES NCXI’COMEON

STROhJG OIX)R

● B@ may be loose or burned out.

● Electrical plug mustbe plugged into alive power outlet.

● Improper air/gas ratio in oven. Adjust oven burner air shutter.

If you need more help.. call, toll free: GE Answer Cente#

800.6242000 consumer information service

Page 23

If YouNeed Service

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 further 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

GE Appliances 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

[

Page 24

YOUR GENERAL ELECTRIC RANGE

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

.WHAT IS COVERED

WARRANTY

FULL ONE-YEAR WARRANTY “

For one year from date of original

purchase, we will provide, free of

charge, parts and service labor in your home to repair or replace any part of the range that fails because of a manufacturing defect.

This warranty is extended to the original purchaser and succeeding owner for products

purchased for ordinary home use in the 48 mainland states, Hawaii and Washington, D.C. 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.

All warranty service will be provided by our Factory Service Centers or by our authorized Customer Care@ servicers during normal working

hours. Look in the White or Yellow Pages

of your telephone directory for

GENERAL ELECTRIC COMPANY, GENERAL ELECTRIC FACTORY SERVICE, GENERAL ELECTRIC-

HOTPOINT FACTORY SERVICE or GENERAL ELECTRIC CUSTOMER CARE” SERVICE.

any

WHAT IS 1$1~COVERED “sewjcet@stOyourhometO

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:

GE,Answer Cente@ “

800.626.2000

consumer. information service

s Improper installation.

If you have an installation problem,

contact your dealer or installer.

You are responsible for providing

adequate electrical, gas, exhausting

and other connecting facilities.

Some statesdo 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

Toknow what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225

legal rights, and you may also have other rights which vary from state to state.

● Replacement of house fuses or

resetting of circuit breakers.

● Failure of the product if it is used

for other than its intended purpose or used commercially.

● Damage to product caused

by accident. 5:% floods cr acts of God.

WARRANlOR IS NOT RESPONSIBLE

FOR CONSEQUENTIAL DAMAGES.

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