GE JGBS18, JGBC18 User Manual

Xl@TM

Gas

Range

Safe~

Ant;-Tip

Device ...........................2,3, 29,39

Operating Instructions, Tips

Aluminum

Clock and Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Features

Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Broiling, Broiling Guide ...................1 9,20

Control Settings .................12, 14, 17, 19

Light; Bulb Replacement . . . . . . . . . . . . . . . . 13, 24

Preheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Roasting, Roasting Guide . . . . . . . . . . . . . . . 17, 18

Shelves ...................................5, 13-15,25

Surface Cooking .....................................8-1 O

Control

Cooktop

Electric Ignition ...........................................9

Standing Pilot Models ...............................9

Care

and Cleaning ...................2 l-27

Broiler Drawer Broiler Pan and

Burner Assembly ........................................2 1,22

Continuous Door

Removal...............................................26

Lift-up

Cooktop ............................................2 5

Oven Bottom

Oven Vents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Storage Drawer ...........................................25

GE Appliances

instructions....................2-5

Foil...........................5,

.......................................................6,

Settings...................................9,

Comparison ................................8

.....................................................24

Grid...........................................24

Clean...............................................27

................................................2

15, 17, 18

12-20

14, 15

Problem

Thermostat

Do It Yourself . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....16

More questions

GE Answer

Solver.......................45,

Adjustment–

?...call

Center@

800.626.2000

Preparation.................................28-44

Air Adjustment .....................................37, 38

Flame Size .......................1 1,35-37,44,45

Flooring Under the Range

Installation instructions ......................28-39

Leveling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..........................39

LP Conversion.......................................4O.44

Sealed Burner Models ....................40–42

Standard Twin Burner Models ......43, 44

.........................3O

Consumer Services ..................47

Appliance Registration .................................2

Important Phone Numbers .......................47

Model and Serial Number Location .......2

Warran~........................................................48

Standard-Clean Models:

JGBS03 JGBS04 JGBS06 JGBS07

JGBS17

JGBS18 JGBS20 JGBS22 JGBS23 JGSS05

Continuous-Clean Models:

JGBC17 JGBC20

JGBC18

164

D2764P055

49-8563

~LP

mLP

Read this guide 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, call:

GE Answer

800.626.2000 24 hours a day, 7 days a week

Center@

Write down the model and serial numbers.

Depending on your range, you’ll serial numbers on a label on the front of the range, behind the kick panel, storage drawer or broiler drawer.

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:

Model Number

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

find

the model and

Serial Number

If you received a damaged range...

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

YOU...

WARNING: If the information in this guide is not followed exactly, a fire or explosion may result causing property damage, personal injury or death.

— Do not store or use gasoline or other

flammable vapors and liquids in the vicinity of this or any other appliance.

— WHAT TO DO IF YOU SMELL GAS

●

Do not try to light any appliance.

●

Do not touch any electrical switch; do

not use any phone in your building.

●

Immediately call your gas supplier from

a neighbor’s phone. Follow the gas

supplier’s

●

If you cannot reach your gas

call the fire department.

— Installation and service must be

performed by a qualified installer, service agency or the gas supplier.

instructions. .

supplier?

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

Check the Problem Solver in the back of this guide. It lists causes of minor operating problems that you can correct yourself.

i.;

●

INJURY TO PERSONS

COULD RESULT

●

INSTALL ANTI-TIP

DEVICES PACKED WITH RANGE

●

SEE INSTALLATION

INSTRUCTIONS

W YOU NEED SERVICE

To obtain service, see the Consumer Services page in the back of this guide.

To obtain replacement parts, contact Service Centers.

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, KY 40225

FINALLY, if your problem is

Major Appliance Consumer Action Panel 20 North Chicago, IL 60606

Wacker

Drive

GE~otpoint

still

not resolved, write:

—

~PORTANT SA~TY NOTICE

The

c~ornia Safe

Etiorcemenf to

publish a

to cause

harm, and requires businesses to warn customers

potential exposure to such substances.

Gas applia~ces

four

of these monoxide, formaldehyde and soot, caused primarily

by the LP fuels. bluish rather

incomplete combustion. Exposure to these

substances open

window or

Fluorescent

standing

model has

according

When You

Act requires

list

cancer, birth defects or other reproductive

incomplete combustion of natural gas or

Properly adjusted burners, indicated by a

than a

can be minimized by venting with an

pilof rang~s

these features, they must be recycled

local, state and federal

Get

Drinking

the

Water

Governor of

of substances known to

can

cause minor exposure

subs~ces, namely

yellow

flame, will minimize

using

a ventilation fan or

light

bulbs and

benzene,

safety

valves on

contain mercury. If

codes.

Your Range

and

Toxic

C&fornia

the s~t~

carbon

hood.

your

Be sure* packing

the range before smoke

damage

* Be sure

your qualified service type of

Your

type of

WARN~G: by

gas

(natural or

range

can

gas.

See the

These

a qualified service technician in accordance

materhds

are removed

from

operating it to prevent fire or

should

the packing material ignite.

range is correctiy

technician or

LP)

adjusted by a installer

that is to be

for

the

used.

be converted for use with either

bstallation

Instructions.

adjustments must be made

with the manufacturer’s instructions and all codes and requirements of the authority having

jurisdiction. Failure

could

result

in serious injury or property damage,

follow these instructions

The qualified agency performing this work

assumes responsibility for the conversion.

●

After prolonged use of a range, high floor

Nult

temperatures may

coverings

Never install the that install it

will not withstand this

range

cannot

withstand such type of use. Never

direcdy

over interior kitchen carpeting,

and many floor

kind

over

vinyl

tile or linoleum

use.

Have

the installer

range gas

cut-off

show

valve

you the location of the

and how to shut it off

if necessary,

* Have

@ knot

your range grounded by a qualified with the

and

gas

kstallatian

service should be performed o~y by qualified

range

installers or service technicians.

insta~ed

and properly

insta~er,

in accordance

Instructions, Any adjustment

attempt to repair or replace any part

your

rang~ tiess

this guide.

a qualified technician.

Plug your range

outlet ordy. Do

prong

from the plug.

the

home electrical system, it is your personal

responsibfiity outlet

prong Electrical

and obligation to have an ungrounded

replaced with a properly grounded,

outlet in

Code, In

it is

specifidly

All

other servicing

info a

120-volt grounded

not remove the

Min

doubt about the grounding

accordance with

recommended

should

be referred

round

grounding

the NationN

Canada, the appliance must be electrically grounded in accordance with the Canadian

Electricrd Code.Do

not use an extension

cord with this appliance.

●

-te

the range out of kitchen

and out outage

drafty locations to prevent pilot

(on

standing

p~ot

tr=c

models)

and

path

poor

air circulation.

three-

Using

AWAmING—

All ranges could tipping of the wall by supplied.

To check if the device is installed and

Your Range

can

tip and injury

result.

prav~nt

ra~g~,

instalhng

the Anti-Tip device

accidental

attach it to the

engaged properly, carefully tip the

range

forward,

The

Anti-Tip device should

engage and prevent the range from tipping over. If you pull the range out from the wall for any

reason, make sure

when you

push the

the

device is properly engaged

range

back against the wall. If it is not, there is a possible risk of the range tipping over and causing injury if you or a

child

stand, sit or lean on an open door. Please refer to the Anti-Tip device information

in this guide. Failure to take this precaution could result in tipping of the range and injury.

●

not

leave chtidren alone

where a range is

hot

or in operation.

or unattended

They could be seriously burned.

(continued next page)

‘i

●

CAUTION: ITEMS OF

WORTANT SAFE~ ~STRUCTIONS

(continued)

~TEREST TO CHILDREN SHOULD NOT BX STORER IN

CABINETS

BAC~PLASH OF CL~~G

ITEMS

Do not

hang on the door, broiler They could

over,

causing

Let the burner

before

touching

children can reach

●

Never

wear loose fitting or hanging

while using reaching for

cooktop.

brought in

ABOVE

ON THE

COULD BE

A RANGE OR ON

RANG&C~RREN

RANGE TO

SERIOUSLY

a~ow anyone to climb,

drzwer or

damage the

sev~re

grates

range

and

personal

and other surfaces

them

leaving them wherfi

them.

tke

appliance. Be

items

stored in cabinets over

Flammable

contact

matetid could

with

flame

REACH

~~RED.

stand

or cooktop,

even

tip

injury.

garmenti

carefil when

the

ignited

hat ovea surfaces

cool

and may cause severe burns.

●

For

your

safetyf never

use

your

appliance for

warming or heating the room.

●

Do not

pan completely with a well-fitting lid,

use water on

ffaming pan.

flaming

pan

on a surface unit by covering the

sheet or flat tray. Use a

Turn

grease

the cantrals aff. Smother

muIti-purpose dry

fires. Never pick

chemical or foam-type fire extinguisher. Flaming grease

covering it with baking soda or, if available,

autside

pan

can be

put out by

using a multi-purpose dry chemical or foam-type fire extinguisher.

Flame in the oven can be smothered completely by closing or by using a multi-purpose dry chemical or

the

oven door and turning

the

oven off

foam-

type fire extinguisher.

●

not

store flammable

range

brafler

or storage drawer or near a

●

DO NOT STORE OR USE

MATERIALS,

FLA~ABLE

VIC~ITY

THE

GASOL~E OR

VAPORS AND LIQUIDS IN

OF THIS OR ANY OTHER

materhds

in an

COMBUSTWLE

OTHER

oven,

cooktop.

APPLIANCE.

●

Do not

materials accumulate in or

●

When cooking pork, follow the directions exactly

and always cook

of at least

let

cooking grease or other flammable

nar the

tie

meat to an

170°F.

This assures that, in the remote

intemd

range.

temperature

possibility that trichina may be present in the meat,

it will

killed and the meat will be safe to eat.

SHfi*ce

Always use

ignition models) or

pilot models)

make

*Never

high

and greasy spillovers

●

Adjust

CooMng

the LITE position (on el~tric

the

HI position

when igniting the top burners

sure

the burners have ignited.

leav~

the surface

flame

settings.

the top burner

burnem

Bofiovers cause

that may catch on

Bame

(on

unattended at

smoking

size so it

standing

and

fire.

does

not extend beyond the edge of the cookware. Excessive flame is hazardous.

●

Use o~y dry

pot

holders—moist ar damp pot holders on hot surfaces may result in burns from

steam.

Do not

when other

To minimize the possibility of burns, ignition

let

potholders

~ng

cookware. Do not use a towel or

buky cloth in place

come

near open

of a pot holder.

flames

of flammable materials and spillage, turn

the

cookware handles toward

side or back of the

range without extending over adjacent burners.

●

Always

turn the

surface burners to off

before

removing cookware.

* Carefully wakh

foods being fried at a high

flame setting.

●

N~ver block

range.

are necessary for the

the

vents

(air openings} of the

They provide the air

range

to operate properly

inlet

and

outlet

that

with correct combustion. Air openings are located

the

rear of the

the oven door, and at the

under

the

broiler drawer or storage drawer.

* Do

not

use a wok on

if the wok has a round metal

cooktop,

at the tap and bottom of

models

battom

of the range

with sealed burners

ring

that is

placed

over the burner grate to support the wok. This ring acts as a heat trap, which may damage the burner grate and burner head. Also, it may cause

the burner to

work improperly. This may

cause

a carbon monoxide level above that allowed by current standards, resulting in a health hazard.

●

Foods for frying should be as dry as possible,

Frost on frozen foods or

maisture

on fresh foods can cause hot fat to bubble up and over the sides of the pan.

Use the least possible amount of fat for

shallow

full of fat can cause

●

Always heat fat slowly, and watch as it heats.

or deep-fat frying. Filling the pan

spillovers

when food is added.

eff~tive

too

●

Ma combination

stir together before heating or as fats

*Use

deep

prevent overheating fat beyond the smoking

“

Never try to

deep

fat

fryer. Wait until

* Use

proper

easily

tipped. Select cookware having flat bottoms large enough to properly contain food avoid cover

boilovers and spillovers

bwer

ofls or

fats ~ be used in frying,

melt

slowly.

fat thermometer whenever possible to

point.

move

pan of

hot

the

pan siz~Avoid

fa~ es-y

fat is cool.

pans that are unstable

and

and large

enough to

grate. This will both save cleaning time and prevent hazardous accumulations of food, since heavy spattering or can ignite.

Use

pans with handles that can be easily

grasped and remain

Q When

using glass cookware, make

cool.

spillovers

left on range

sure

it is

designed for top-of-range cooking.

●

Keep

au plastics

●

not leave plastic items on the

they

may melt if left

too

close to

●

no$

leave any items on the

away

cookto~

the

vent.

from

the t~p

Vent appearance and location

burners.

cooktop.

va~

The hot air from the vent may ignite flammable

items and will increase pressure in closed

containers, which may cause them to burst.

●

avoid

the possibility of a burn, always be certain that the controls for all burners are at the off position and

all

grates are cool before

attempting to remove them.

●

When flaming foods are

fan off.

●

The

fan, if operating, may spread the flames.

range

is located near a window, do long curtains that could and create a

●

When a

pilot

fiie

hazard.

goes

out

under

the hood, tarn the

blow

over the top burners

(on standing

not

pilot

models),

hang

you will detect a faint odor of gas as your signal to relight the pilot. When relighting the pilot, make sure burner controls are in the off position, and follow instructions in this book to relight.

●

you

smell gas, and you have already made sure

pilots

are

lit (on standing pilot models), turn off the

gas to

the

range and cd a

Never use an open

qu~ed

flame

to locate a leak.

service technician.

✼

●

❑

●

Place

the

oven shelv~s in

while

Stand away from the

the oven

cool.

door of a hot oven, The escapes can cause burns to hands,

●

-out

convenience in

pr~aution

surfaces of the

theshe~tothesheti-stopis a

Wting

against

door or

position “R” is not designed to slide.

. Do

not heat

unopened food containers. could build up and the container could causing an injury.

Do not

exce~t

use

alurninmn foil

as described in

result in a fire hazard or damage to the range.

* men

* Use only

using cooking or roasting bags in the

oven,

the manufacturer’s directions.

glass

cookware that is recommended for

use in gas ovens.

* Always

soon

can catch

remove

the

as you finish broiling. Grease left in the pan

fire

if oven is used without removing the

grease from the broiler pan,

●

When broiling, if

the

fat

may ignite. Trim excess fat to prevent

meat

excessive flare-ups,

●

Make sure the broiler pan is in

to reduce the possibility of grease fires.

●

you shotid have a turn off oven control, and keep broiler drawer and oven door closed

Cleating

Clean ordy

Keep range

grease or

. Be

Your Range

parts

spillovers,

carefrd

when you

the area over the

contain fire until it burns out.

Hsted

clean

and free of

p~ot

will be hot.

For continuous clean models, do not use oven

cleaners on any of the continuous cleaning surfaces. Continuous cleaning surfaces can be identified by their rough surface finish.

the desired position

rang~ whsn

hot

air

heavy foods. It is

burns

from touching hot

oven walls. The

opening

and

steam that

face

and eyes.

the

also

lowest

Pr~ssnre

burst,

anywhere in

this guide,

Misuse could

the

oven

broiler pan from range as

is too

to the flame,

place correctiy

grease

fire in the

brotier

pan,

in this Use and Care Guide.

accum@ations

which may ignite.

clean

the

cooktop

because

(on standing pilot models)

Baking, Broiling and Roasting

●

Do not use the

Items stored in the oven can ignite.

●

Keep

the

oven free from grease buildup.

oven

for a storage

area.

SAm

T~SE

~STRUCTIONS

FEATURES OF YOUR RANGE

Features and appearance

va~.

Your range is equipped with

Sealed Burners

one

of the two types of surface burners shown above.

Feature Index (Not all models have all features. Appearance of features varies.)

Backguard (on some models)

Surface Burners, Grates and Drip Pans (on some models)

See

page

4,5,9-11,21-23

3 Oven Light

Clock and Timer (on some models)

Oven Vent (located on

OtiOff

Switch (on some models)

cooktop

on some models)

6 Oven Control

7 Surface Burner Control Knobs 8 Gas Shut Off Valve 9 Cooktop~ift-up

Broiler Pan and Grid

11 Oven Shelves with Stop-Locks (Number of shelves varies)

Oven Shelf Supports (Shelf positions for cooking are suggested in the

Baking, Roasting and Broiling sections.)

Air Vent in Oven Door (Located at top of Oven Door)

Broiler Drawer or Storage Drawer (on some models)

Air Intake

(on some models)

Cooktop

(on some models)

4,5, 13,25

12, 14, 16,

17, 19,24

9-11,21-24

5, 13,23,25

5, 17, 19,20,24

5, 13–15, 17,

19,20,25

5, 13, 14, 17, 19,20

4, 19,20,24,25

4,25

16 Model and Serial Numbers (Located on front frame of range,

behind either Broiler Drawer or Storage Drawer)

Lift-Off Oven Door

18 Anti-Tip Device

See Installation Instructions.)

19 Oven Bottom

20 Oven Interior Light (on some models)

On some models, comes on automatically

(Lower right rear corner on range back.

when door is opened.

NOTE: All models have standard oven interiors, except for JGBC17, JGBC18

JGBC20 which have continuous-cleaning oven interiors. See the Care and

and Cleaning section for instructions.

4, 19,20,26,27

2,3,29, 39

23,27

13,24

HOW DOES THIS COOKTOP COMPARE

TO YOUR OLD

Your new cooktop has gas burners. If you are used The best types of cookware to use, plus heat-up and to cooking with induction or other electric surface units, you will notice some differences when you use gas burners.

Type

of Cooktop

Gas Burners

Radiant

(Glass Ceramic) Cooktop

Description

Regular gas burners use either LP gas or natural gas.

Electric coils under a ceramic cooktop.

sealed

glass-

How it Works Flames heat the pans directly. Pan flatness is not critical to cooking results, but

flat-bottomed pans provide more stability on top of the grates. Gas burners heat the pan right away and change heat settings right away. When you turn the control off, cooking stops right away.

Heat travels to the glass surface and then to the cookware, so pans must be flat on the bottom for good cooking results. The glass cooktop stays hot enough to continue cooking after it is turned off. Remove the pan from the surface unit if you want cooking to stop.

cool-down times, depend upon the type of burner or surface unit you have.

The following chart will help you to understand the differences between gas burner other type of cooktop you may have used in the past.

Om?

cooktops

and any

Induction

Electric Coil

Solid Disk

~’

High frequency induction coils under a glass surface.

Flattened metal tubing containing electric resistance

wire suspended

over a drip pan.

Solid cast iron disk sealed to the cooktop surface.

Pans must be made of ferrous metals (metal that attracts a magnet). Heat is produced by a magnetic circuit between the coil and the pan. Heats up right away

and changes heat settings right away, off, the glass cooktop is hot from the heat of the pan, but cooking stops right away.

Heats by direct contact with the pan and by heating the air under the pan. For best

cooking results, use good

warped pans than radiant or solid disks. Heats up quickly but does not change heat settings as quickly as gas or induction. Electric coils stay hot enough to continue cooking for a short time after they are turned off.

Heats by direct contact with the pan, so pans must be flat on the bottom for good cooking results. Heats up and cools down more slowly than electric coils. The disk stays hot enough to continue cooking after it is turned off. Remove the pan from the solid disk if

quality pans. Electric

vou

want the cooking to

a gas cooktop. After turning the control

coils

are more forgiving

stop.

Surface Burner Controls

Knobs that turn the surface burners on and off are marked as to which burners they control. The two

knobs on the left control the left front and left rear

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

Before Lighting a Burner

● If drip pans are supplied with your range, they

should be used at all times.

● Make sure all the grates on the range are in place

before using any burner.

To Light a Surface Burner

Electric Ignition Models: Push the control knob in and

turn it to LITE. You

a little “clicking” noise—the sound of the electric spark igniting the burner.

Turn the knob to adjust the flame size. If the knob stays at LITE, it will continue to click.

When one burner is turned to LITE, all the burners spark. Do not attempt to disassemble or clean around any burner while another burner is on. An electric shock may result, which could cause you to knock over hot cookware.

will

hear .

On ranges with sealed burners:

● The smaller burner (right rear position) will give

the best simmer results. It offers precise cooking

performance for delicate foods, such as sauces or

foods which need to cook over low heat for a long time. It can be turned down to a very low simmer setting.

I I

● The right front burner is higher powered than the

others and will bring liquids to a boil quicker.

Standing Pilot Models: Push control knob in and

The burner should light within a few seconds. Turn the knob to adjust the flame size.

Flame will be almost horizontal and will lift

sli~htlv awav

~rs(turn~d

from the burner when the burner

on. A blowing or hissing sound may

be heard for 30 to 60 seconds.

due to improved injection of gas and air into the burner. Put a pan on the burner before lighting it, or adjust the flame to match pan size as soon as it lights, and the blowing or hissing sound will be much less noticeable.

turn it to HI position.

This normal sound is

(continued next page)

In case of a power failure, you can light the surface burners on your range with a match. Hold a lighted match to the burner, then turn the knob to

the LITE position. Use extreme caution when

lighting burners this way.

Surface burners in use when an electrical power

failure occurs will continue to operate normally.

SU~ACE COO~G

After Lighting a Burner

●

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.

How

to Select Flame Size

(continued)

● Be sure the burners and grates are cool before you

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

Watch the flame, not the knob, as you reduce heat. The flame size on a gas burner should match the

cookware you are using. FOR SAFE HANDLING OF COOKWARE

LET THE FLAME EXTEND UP THE SIDES OF THE COOKWARE.

~VER

Top-of-Range Cookware

Aluminum: Medium-weight cookware is recommended because it heats quickly and evenly. Most foods brown

Use saucepans with tight-fitting lids when 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.

evenly in an aluminum skillet.

Any flame larger than the bottom of the cookware is wasted and only serves to heat the handle.

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:

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

Can be used for either

lt conducts heat very slowly

Stainless Steel: This metal alone has poor heating properties and is usually combined with copper, aluminum or other metals for improved heat distribution. Combination metal skillets usually work satisfactorily if they are used with medium heat as the manufacturer recommends.

Stove

Do not use stove top grills on your sealed gas If you use the stove top grill on the sealed gas burner it will cause incomplete combustion and can result in exposure to carbon monoxide levels above allowable current standards. This can be hazardous to your health.

TOP Grills (on models with sealed burners)

bu;ners.

Wok Cooking

We recommend that you use only a flat-bottomed wok. They are available at your local retail store.

D. not

use woks

(on models with sealed burners)

that have

:!.. ,[;;

support rings. Use of these types of woks, with or without the ring in place, can be dangerous. Placing

the ring to work improperly resulting in carbon monoxide levels above allowable current standards. This could be dangerous to your health. Do not try to use such woks without the ring. You could be seriously burned if the wok tipped

ov;r

the burner grate may cause the burner

over,

,,#j,.*. *:.* ~+

(on some models)

Follow the directions below

clock and timer shown at the right.

You have the choice of having the timer show the time counting down or the time of day. In either case, the timer will signal at the end of the timer period to alert you that the time is up.

if your range has the

To Set the Clock

NOTE: When you first plug in the range or after a

power failure, the entire

1. Press the CLOCK pad.

2. Press and hold the+ or – pad and the time of day will change 10 minutes at a time. To change the time by single minutes, give the pads short taps.

3. Press the CLOCK pad to start the clock.

C1oc~imer

display will light up.

CLOCK

❑

T:~:~

❑

(Appearance may vary)

To Set the Timer

1. Press the TIMER ON/OFF pad.

2. Use the + and – pads to set the timer. Short taps on the + or – pad change the timer’s setting one minute at a time. Pressing and continuing to hold the + pad increases the setting ten minutes at a time.

3. Once you have set your timer, press the TIMER

ON/OFF pad to start timing.

As the timer counts down, a signal will indicate when one minute is left. After this signal, the display will count down in seconds. When time runs out, a final signal will sound. Press the TIMER ON/OFF pad to stop the signal.

To Change or Cancel the Timer Setting

When the timer is counting down, use the+ and – pad Pressing the CLOCK pad while the timer is operating to change the remaining time, or press the TIMER will not interfere with the timer’s operation; the ON/OFF pad to stop the timer. The timer cannot be

cancelled

instructions above.

unless you have fully completed “set timer” will continue to count down and will still signal when

Clock

Follow these directions if your range has the clock and timer shown at the right.

To set the clock,

knob and turn it to the right.

Let the knob out when the clock hands reach the correct time. Continue turning the knob to OFF.

push in the

,:1O ~ ::,

(Appearan~e

,,.\\ooFF

~.~

,.*<

“’/11,,1 , , \

1,,{

4 /, ,

. .

\\\\’ ~

may vary)

Display Clock While Timer Is Operating

display will change to show the clock, but the timer time is up. Press the TIMER ON/OFF pad again to

change the display back to show the timer.

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 that is different in color than the clock hands.

Minutes are marked up to

up to 4 on the center of the clock. To set the timer, turn the knob to the left—without

pushing in—until the pointer reaches the number of minutes or hours you want to time.

30, and hours

are

marked

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.

USmG

YOUR

OWN

Before Using Your Oven

Be sure you understand how to set the controls properly. Practice removing and replacing the shelves while the oven is cool. Read the information and tips on the following pages. Keep this guide handy where you can refer to it, especially during the first weeks of using your new range.

Power Outage—Electric Ignition

CAUTION: DO NOT MAKE ANY ATTEMPT

TO OPERATE THE ELECTRIC IGNITION OVEN DURING AN ELECTRICAL POWER FAILURE. The oven or broiler cannot be lit during a power the glow bar is hot.

If the oven is in use when a power failure occurs, the oven burner shuts off and cannot be power is restored. This is because the flow of gas is automatically stopped and will not resume when power is restored until the glow bar has reached operating temperature.

fadure. Gas will not flow unless

re-lit until

Power Outage

An electrical power failure will not affect the

standing oven pilot.

Oven Control

Your oven is controlled by a single OVEN CONTROL knob. It will normally take 30-90 seconds before the flame comes on. After the

oven reaches the selected temperature, the oven burner completely, then on with a full flame-to maintain the selected temperature.

cycles+ff

—Stinding

Pilot

Oven Moisture

As your oven heats up, the temperature change of the air in the oven may cause water droplets to form on the door glass. These droplets are harmless and will evaporate as the oven continues to heat up.

Oven Light (on some models)

Use the switch on the lower control panel to turn the light on or off.

Oven Shelves

The shelves are

designed with

locks so when placed

correctly on the shelf

supports, they will 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

to the bump on the shelf, then slide the shelf back into the oven. This will eliminate reaching into the hot oven.

stop-

cookware on a shelf,

the shelf support.

pull

the shelf out

Pl~ce

the cookware

Shelf Positions

The oven has five shelf supports for baking and

roasting identified in this illustration as A (bottom), B, C, D and E (top). It also has a special low shelf position (R) for roasting extra large items, such as a large turkey—the shelf is not designed to slide out at this position. Shelf positions for cooking are suggested in the Baking, Broiling and Roasting sections.

To remove a shelf

from the oven, pull it toward you, tilt the front end upward and pull the

shelf out.

To replace,

place the

shelf on the shelf support

with the stop-locks

(curved extension of the

shel~ facing up and toward the rear of the oven.

Tilt

the front and of the-oven until it support. Then all the way back.

lowe~

push

g~es

the

—

‘

“1

the shelf toward the back

past the bump on the shelf

~ront

of the shelf and push it

,::~~$.:>

Oven Vents

The oven is vented through duct openings at the rear of the cooktop. See the Features section. Do not block

these openings when cooking in the oven—it is important that the flow of hot air from the oven and fresh air to the oven burners be unintempted.

● The 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.

● Metal items will become very hot if they are left

on the cooktop and could cause burns.

● Do not leave any items on the cooktop. The hot air

from the vent may ignite flammable items and will

increase pressure in closed containers, which may cause them to burst.

● Do not leave plastic .

items on the they may melt if left

too

to the vent.

cookto~ ~

-&-

Vent appearance and location

. . .

; “ ‘.’ ... ‘“- ‘‘ ~

va~

BA~G

Your oven temperature is controlled using the latest technology in oven control systems. It is recommended that you operate your new oven for a number of weeks to become familiar with its performance.

How to Set Your Range for Baking

To avoid possible burns, place the shelves in the

correct position before you turn the oven on.

1. Close the oven door. Turn the OVEN CONTROL

knob to the desired temperature.

Oven Shelves

Arrange theoven ~

shelf ~r shelves in the desired locations while the oven is cool. The correct shelf position depends on the kind of food and the browning desired. As a general rule,

place most foods in the middle of the oven, on

either shelf position B or C. See the chart for suggested shelf positions.

If you think an adjustment is necessary, see the Adjust the Oven Thermostat section. It gives easy Do

Yourse~instructions

2. Check food for doneness at minimum time on recipe. Cook longer if necessary.

3. Turn the OVEN CONTROL knob to OFF and then remove food.

~pe

of Food

Angel food cake Biscuits or muffins

Cookiesorcupcakes I

Brownies

Layer cakes

Bundt

or pound cakes Pies or pie shells Frozen pies A (on cookie

on how to adjust the thermostat.

Shelf Position

A B or C

BorC

1 Bor

B or C

A or B B or C

sheet)

Casseroles B or C Roasting

B or R

Preheating

Preheat the oven if the recipe calls for it. Preheat Preheating is necessary for good results when baking

means bringing the oven up to the specified cakes, cookies, pastry and breads. For most casseroles temperature before putting the food in the oven. To preheat, set the oven at the correct temperature— without a preheat indicator light or tone, preheat 10

selecting a higher temperature does not shorten preheat time.

and roasts, preheating is not necessary. For ovens minutes. After the oven is preheated place the food

in the oven as quickly as possible to prevent heat from escaping.

Pan Placement

For even cooking and proper browning, there must be Pans should not touch each other or the walls of the enough room for air circulation in the oven. Baking results will be better if baking pans are centered as well as from the back of the oven, the door and the much as possible rather than being placed to the front or to the back of the oven.

oven. Allow 1– to 1 sides. If you need to use two shelves, stagger the pans

so one is not directly above the other.

Yz–inch

space between pans as

Baking Guides

When using prepared baking mixes, follow package recipe or instructions for best baking results.

—

When baking cookies, flat cookie sheets (without sides) produce better-looking cookies. Cookies baked in a jelly roll pan (short sides all

around) may have darker edges and pale or light browning may occur.

Cookies can be baked on several shelves at the same time but browning may be uneven because of reduced air circulation.

Do not use a cookie sheet so large that it touches the walls or the door of the oven.

Pies

For best results, bake pies in dark, rough or dull pans

to produce a browner, crisper crust. Stagger the pies for most even browning. Frozen pies in foil pans should be placed on an aluminum cookie sheet for baking since the

shiny foil pan reflects heat away from the pie crust;

the cookie-sheet helps retain it.”

Aluminum Foil

Never entirely cover

a shelf with aluminum foil. This will disturb the heat circulation and result in poor baking. A smaller sheet of foil may be used to catch a

spillover

on a lower shelf several inches below the food.

Do not put aluminum foil on the oven bottom.

by placing it

Cakes

For best browning when baking several 8“ or 9“ cakes, stagger them so one pan is not directly above another. Warped or bent pans will cause uneven baking results and poorly shaped products. A cake baked in a pan larger than the recipe recommends and drier than it should be. If baked in a than recommended, it may be undercooked and batter may

oveflow.

wil

usually be crisper, thinner

pan

smaller

Baking Pans

Use the proper baking pan. The type of finish on the pan determines the amount of browning that will occur.

Dark, rough or dull pans absorb heat resulting in a

browner, crisper crust. Use this type for pies.

● Shiny, bright and smooth pans reflect heat, resulting

in a lighter, more delicate browning. Cakes and cookies require this type of pan.

● Glass baking dishes also absorb heat. When baking

in glass baking dishes, the temperature may need to be reduced by

25°F.

Don’t Peek

Set the timer for the estimated cooking time and do not open the door to look at your food. Most recipes provide minimum and maximum baking times such as “bake

DO NOT open the door to check until the minimum

time. Opening the oven door frequently during cooking allows heat to escape and makes baking times longer. Your baking results may also be affected.

3040

minutes.”

—

+ 33 hidden pages

GE JGBS18, JGBC18 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual