GE RGB526PEA5WH, RGB526PEA4CT, RGB526PEA3CT, RGB526ET4WH, RGB524PPA5WH Owner’s Manual

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Page 1

GEAppliances.com

Safety Instructions ...... 2-5

Anti-tip Device .2, 3, 29, 40, 41

Operating Instructions, Tips

Aluminum Foil ...5, 15, 17, 18

Clock and Timer ......... 10

Features ............... 6, 7

Oven ................ 11-20

Baking ............. 13-15

Broiling ............ 19, 20

Control

Settings ...... 11, 13, 17, 19

i,ight .............. 11, 24

Preheating ............. 14

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

Shelves ........ 5, 12-15, 25

Thermostat Adjustment . .16

Surface Cooking ......... 8, 9

Control Settings ....... 8, 9

Electric Ignition ......... 8

Standing Pilot Models .... 8

Care and Cleaning

Broiler Drawer ........... 24

Broiler Pan and (;rid ...... 24

Burner Assembly ...... 21, 22

Continuous Clean ........ 27

Door Removal ........... 26

Lift-up Cooktop .......... 25

Oven Bottom ............ 23

Oven Vents .............. 25

Stainless Steel Surfaces ..... 27

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

Installation

Instructions . ......... 28-41

Air Adjustment ........ 38, 39

Flame Size ......... 10, 36-39

Flooring Under the Range . .31

(;as Conversion .......... 41

Leveling ................ 40

Preparation ........... 28-31

Consumer Support

Consumer Support ........ 47

Product Re_stration ...45, 46

Warranty ................ 48

Standard-Clean Modds:

JGBS02 LGBll6 JGBS03 LGB128 JGBS04 RGBS08

JGBS07 RGB524 JGBS17 RGB526

JGBS20 RGB528 JGBS21 RGB532 JGBS22 RGB5 33 JGBS23 RGB535 JGSS05

Continuous-Clean

Models:

JGBC20

Writethemodelandserial numbershere:

Model # Serial #

Depending on your range, the model and serial numbers can be found on a

label on the front of the range, behind the kick panel or storage drawm.

183D5580P114 49-85029-1 D3-D3Jfl

Page 2

HELP US HELP YOU...

Read this manual carefully.

It is intended to help you operate and maintain your

new range properly. Keep it handy for answers to your questions.

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 Before You Call for Service section in the

back of this manual. It lists causes of minor operating problems that you can correct yourself.

• ALL RANGES CAN TIP

_NI a WARNING

• INJURY TO PERSONS COULD RESULT

DEVICES PACKED WITH RANGE

• SEE INSTALLATION INSTRUCTIONS

WARNING: If the information in

this manual 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 instructions.

•If you cannot reach your gas supplier, call the fire department.

m Installation and service must be

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

Page 3

GEAppliances.com

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

IMPORTANT SAFETY NOTICE

• The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California

to publish a list of substances known to the state to

cause cancer, birth defects or other reproductive

harm. and requires businesses to wam customers of potential exposure to such substances.

Gas appliances can cause minor exposure to four of these substances, namely benzene, carbon

monoxide, formaldehyde and soot. caused primarily by a qualified service technician in accordance

by the incomplete combustion of natural gas or LP with the manufacturer's instructions and all codes fuels. Properly adjusted bumers, indicated by a

bluish rather than a vellow flame, will minimize incomplete combustion. Exposure to these

substances can be minimized by venting with an open window or using a ventilation fan or hood.

• Fluorescent light bulbs and safety valves on standing pilot ranges contain mercury. If your

model has these features, they must be recycled

according to local, state and federal codes.

When You Get Your Range

• Be sure all packing materials are removed from the range before operating it to prevent fire or

smoke damage should the packing material ignite.

• Be sure your range is correctly adjusted by a

qualified service technician or installer for the type of gas (natural or LP) that is to be used.

Your range can be converted for use with either

type of gas. See the Installation Instructions.

WARNING: These adjustments must be made

and requirements of the authority having

jurisdiction. Failure to follow these instructions

could result in serious injury or property damage.

The qualified agency performing this work

assumes responsibility for the conversion.

• After prolonged use of a range, high floor temperatures may result and many floor

coverings will not withstand this kind of use.

Never install the range over vinyl tile or linoleum that cannot withstand such type of use. Never

install it directly over interior kitchen carpeting.

• Have the installer show you the location of the

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 accordance

with the Installation Instructions. Any adjustment and service should be performed only by qualified gas range installers or service

technicians.

• Do not attempt to repair or replace any part of

your range unless it is specifically recommended in this guide. All other servicing should be referred

to a qualified technician.

• Plug your range into a 120-volt grounded outlet only. Do not remove the round grounding

prong from the plug. If in doubt about the grounding

of the home electrical system, it is your personal responsibility and obligation to have an ungrounded outlet replaced with a properly grounded, three- stand, sit or lean on an open door.

prong outlet in accordance with the National Please refer to the Anti-Tip device information Electrical Code. In Canada, the appliance must be in this guide. Failure to take this precaution could

electrically grounded in accordance with the Canadian Electrical Code. Do not use an extension

cord with this appliance.

• Locate the range out of kitchen traffic path

and out of drafty locations to prevent pilot outage (on standing pilot models) and poor

Using Your Range

AWARNINGm

All ranges can tip and injury could result. To prevent accidental

tipping of the range, attach it to the

wall by installing the Anti-Tip device supplied.

To check if the device is installed and 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 the device is properly engaged when you push the 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

result in tipping of the range and injury.

• Do not leave children alone or unattended

where a range is hot or in operation.

They could be seriously burned.

• Large scratches or impacts to glass doors can lead to broken or shattered glass.

Page 4

IMPORTANT SAFETY INSTRUCTIONS

continued)

• CAUTION: ITEMS OF INTEREST TO CHILDREN SHOULD NOT BE STORED IN

CABINETS ABOVE A RANGE OR ON THE BACKSPLASH OF A RANGEmCHILDREN

CLIMBING ON THE RANGE TO REACH

ITEMS COULD BE SERIOUSLY INJURED.

• Do not allow anyone to climb, stand or hang on the door. broiler drawer or cooktop.

Thev could damage the range and even tip it

over. causing severe personal injury.

• Let the burner grates and other surfaces cool before touching them or leaving them where " _ " " '

children can reach them.

• Never wear loose fitting or hanging garments

while using the appliance. Be careful when

reaching for items stored in cabinets over the

cooktop. Flammable material could be ignited if brought in contact with flame or hot oven

surfaces and may cause severe burns.

• For your safety, never use your appliance for

warming or heating the room.

• Do not use water on grease fires. Never pick up a flaming pan. Turn the controls off. Smother

a flaming pan on a surface unit by covering the

pan completely with a well-fitting lid. cookie

sheet or flat tray. Use a multi-purpose dry chemical or foam-type fire extinguisher.

Flaming grease outside a pan can be put out by

covering it with baking soda or. if available, by

using a multi-purpose dry chemical or foam-type with correct'combustion. Air openings are located

fire extinguisher, at the rear of the cooktop, at the top and bottom

Flame in the oven can be smothered completely

by closing the oven door and tuming the oven off or by using a multi-purpose dry chemical or

foam-type fire extinguisher.

• Do not store flammable materials in an oven. a range broiler or storage drawer or near a cooktop.

• DO NOT STORE OR USE COMBUSTIBLE

MATERIALS, GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN

THE VICINITY OF THIS ORANY OTHER APPLIANCE.

• Do not let cooking grease or other flammable materials accumulate in or near the range.

• Cook meat and poultry thoroughlymmeat to at least an INTERNAL temperature of 160°E and

poultry to at least an INTERNAL temperature

o • \

of 180 E Cooking to these temperatures usuall.-

protects against foodbome illness.

Surface Cooking

• Always use the LITE position (on electric

ignition modelsl or the HI position (on standing pilot models_ when igniting the top

burners and make sure the burners have ignited.

• Never leave the surface burners unattended at high flame settings. Boilovers cause smoking

and greasy spillovers that may catch on fire.

• Adjust the top burner flame size so it does not extend beyond the edge of the cookware.

Excessive flame IS hazardous

• Use only dry pot holders_moist or damp

pot holders on hot surfaces may result in burns

from steam.

• Do not let pot holders come near open flames

when lifting cookware. Do not use a towel or

other bulky cloth in place of a pot holder.

• To minimize the possibility of burns, ignition of flammable materials and spillage, turn

cookware handles toward the side or back of the range without extending over adjacent burners.

• Always turn the surface burners to off before removing cookware.

• Carefully watch foods being fried at a high flame setting.

• Never block the vents (air openings) of the range. They provide the air inlet and outlet that

are necessary for the range to operate properly

of the oven door. and at the bottom of the range

under the broiler drawer or storage drawer.

• Do not use a wok on models with sealed burners

if the wok has a round metal 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 bv

current standards, resulting in a health hazard.

• Foods for frying should be as dry as possible.

Frost on frozen foods or moisture 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 effective shallow or deep fat frying. Filling the pan too full

of fat can cause spillovers when food is added. Always heat fat slowly, and watch as it heats.

Page 5

GEAppliances.com

• If a combination of oils or fats will be used in frying,

stir together before heating or as fats melt slowly.

• Use a deep fat thermometer whenever possible to

prevent overheating fat beyond the smoking point.

• Never try to move a pan of hot fat, especially a

deep fat fryer. Wait until the fat is cool.

• Use proper pan size--avoid pans that are unstable or easily tipped. Select cookware having flat

bottoms large enough to properly contain food and

avoid boilovers and spillovers and large enough to

cover burner grate. This will both save cleaning time and prevent hazardous accumulations of food.

since heavy spattering or spillovers left on range

• Place the oven shelves in the desired position while the oven is cool.

• Stand away from the range when opening the door of a hot oven. The hot air and steam that

escapes can cause bums to hands, face and eyes.

• Pulling out the shelf to the shelf-stop is a

convenience in lifting heavy foods. It is also a precaution against burns f_rom touching hot

surfaces of the door or oven walls. The lowest position "R" is not designed to slide.

• Do not heat unopened food containers. Pressure could build up and the container could burst,

causing an injury.

can ignite. Use pans with handles that can be easily • Do not use aluminum foil anywhere in the oven grasped and remain cool.

• When using glass cookware, make sure it is

designed for top-of-range cooking.

• Keep all plastics away from the top burners.

• Do not leave plastic items on the cooktop--

they may melt if left too close to the vent.

Vent appearance and location vary. I

• 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.

except as described in this guide. Misuse could result in a fire hazard or damage to the range.

• Never use aluminum foil to line the oven bottom.

Improper use of foil could start a fire.

• When using cooking or roasting bags in the

oven, follow the manufacturer's directions.

• Use only glass cookware that is recommended for use in gas ovens.

• Always remove the broiler pan from range as soon as you finish broiling. Grease left in the pan can catch fire if oven is used without removing the

grease from the broiler pan.

• To avoid the possibility of a burn, always be • When broiling, if meat is too close to the flame, certain that the controls for all burners are at the fat may ignite. Trim excess fat to prevent

the off position and all grates are cool before attempting to remove them.

• When flaming foods under the hood, turn the

fan on.

• If range is located near a window, do not hang long curtains that could blow over the top burners

excessive flare-ups.

• Make sure the broiler pan is in place correctly

to reduce the possibility of grease fires.

• If you should have a grease fire in the broiler pan, turn off oven control, and keep broiler drawer and

oven door closed to contain fire until it burns out.

and create a fire hazard.

• When a pilol goes out (on standing pilot models I.

you will detect a faint odor of gas as your signal to • Clean only parts listed in this Use and Care Guide. relight the pilot. When relighting the pilot, make • Keep range clean and free of accumulations of

sure burner controls are in the off position, and grease or spillovers, which may ignite.

follow instructions in this book to relight.

• If you smell gas, and you have already made sure

pilots are lit (on standing pilot models _.turn off the gas to the range and call a qualified service technician.

Never use an open flame to locate a leak.

Cleaning Your Range

• Be careful when you clean the cooktop because the area over the pilot (on standing pilot models)

will be hot.

• For continuous clean models, do not use oven cleaners on any of the continuous cleaning

surfaces. Continuous cleaning surfaces can be

Baking, Broiling and Roasting

•Do not use the oven for a storage area. Items stored in the oven can ignite.

• Keep the oven free from grease buildup.

identified by their rough surface finish.

SAVE THESE

INSTRUCTIONS

Page 6

FEATURES OF YOUR RANGE

Features and appearance vary.

I I

I ................... I

! !

Sealed Burners Standard Twin Burners

Burner cap

Drip pan (on some

models)

(on some

models)

pan

_\ Burner

_ '_ Burner head

Your range is equipped with one of the two types of surface burners shown above.

Page 7

GEAppliances.com

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

1 Backguard (on some models) I

2 Surface Burners, Grates and Drip Pans (on some models) 4, 5, 8, 9, 21-23

3 Oven Light On/Off Switch (on some models) 11

4 Clock and Timer (on some models) 10 5 Oven Vent (located on cooktop on some models) 4, 5, 12, 25

6 Oven Control 11, 13, 16,

17, 19, 24

7 Surface Burner Control Knobs 8, 9, 21-24

8 Gas Shut Off Valve (on some models) 31, 32

9 Cooktop/Lift-up Cooktop (on some models) 5, 23, 25

10 Broiler Pan and Grid 5, 17, 19, 20, 24

11 Oven Shelves with Stop-Locks (Number of shelves varies) 5, 12-14, 17,

19, 20, 25

12 Oven Shelf Supports (Shelf positions for cooking are suggested in the 5, 12, 13,

Baking, Roasting and Broiling sections.) 17, 19, 20

13 Air Vent in Oven Door (Located at top of the oven door) 4

14 Broiler Drawer, Storage Drawer or 4, 19, 20,

Removable Kick Panel (on some models) 24, 25

15 Air Intake 4, 25

16 Model and Serial Numbers (Located on front frame of range, 1

behind either broiler drawer, storage drawer or removable kick panel.)

17 Lift-Off Oven Door 4, 19, 20, 26, 27

18 Anti-Tip Device (Lower right rear corner on range back. 2, 3, 29, 39

See Installation Instructions.)

19 Oven Bottom 23, 27

20 Oven Interior Light (on some models) 11, 24

On some models, comes on automatically when door is opened.

NOTE: All models have standard oven interiors, except for JGBC20 which has a continuous-cleaning oven interior. See the Care and Cleaning section for instructions.

Page 8

Surface Burner Controls

SURFACE COOKING

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 bumel:

To Light a Surface Burner

Electric Ignition Models: Push the control knob in and

turn it to LITE. You will hear a little "clicking" noiseIthe

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.

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.

• The right front burner is higher powered than the others and will bring liquids to a boil quicker.

• On some models, the bumers are all the same size and power.

Standing Pilot Models: Push control knob in and rum it to HI position.

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

Flame will be almost horizontal and will lift slightly away from the burner when the burner

is first turned on. A blowing or hissing sound may be heard for 30 to 60 seconds. This normal sound is

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.

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

After Lighting a Burner

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

the heat.

• Be sure the burners and grates are cool before you place your hand, a pot holder, cleaning cloths or other materials on them.

Page 9

How to Select Flame Size

GEAppliances.com

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 NEVER

LET THE FLAME EXTEND UP THE SIDES OF THE COOKWARE.

Top-of-Range Cookware

Alulninuln: Medium-weight cookware is

recommended because it heats quickly and evenly. Most foods brown evenly in an aluminum skillet.

Use saucepans with tight-fitting lids when cooking with minimum amounts of water.

Cast-Iron: If heated slowly, most skillets will give satisfactory results.

Enalnelware: Under some conditions, the enamel of some cookware may melt. Follow cookware

manufacturer's recommendations for cooking methods.

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: 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.

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 Top Grills (on models with sealed burners)

Do not use stove top grills on your sealed gas burners.

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.

Wok This Way (on models with sealed burners)

We recommend that you use a fiat-bottomed wok.

They are available at your local retail store.

A traditional round bottom wok can be used with Wok Holder accessory, model JXWK which can be ordered

from your appliance dealer. The Wok Holder fits on top of the range grate to provide support and proper

air circulation for traditional round bottom woks only. Do not use flat bottomed woks with the Wok Holder.

Do not use a wok on any other support ring. Placing the ring over the

burner grate may cause the burner 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 unless you are using the Wok Holder. You could be seriously burned if the wok tipped over.

Page 10

CLOCK AND TIMER

(on some models)

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.

To Set the Clock

I I

(appearance may vary)

NOTE: When you first plug in the range or after a power failure, the entire Clock!Timer display will light up.

1. Press the CLOCK pad.

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.

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.

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 to change the remaining time, or press the

TIMER ON/OFF pad to stop the timer. The timer cannot be cancelled unless you have fully completed

"set timer" instructions above.

Display Clock While Timer Is Operating

Pressing the CLOCK pad while the timer is operating will not interfere with the timer's operation; the

display will change to show the clock, but the timer will continue to count down and will still signal when

time is up. Press the TIMER ON/OFF pad again to change the display back to show the timer.

Page 11

USING YOUR OVEN

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.

GEAppliances.com

Power OutagemElectric 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 failure. Gas will not flow unless

the glow bar is hot. If the oven is in use when a power failure occurs,

the oven burner shuts off and cannot be re-lit until 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.

Power OutagemStanding Pilot

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 cycles--off completely, then on with a full flame--to maintain the selected temperature.

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.

(continued next page)

Page 12

Oven Shelves

USING YOUR OVEN

(continued)

The shelves are designed with stop-

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 cookware on a shelf, pull the shelf out

to the bump on the shelf support. Place the cookware on the shelf, then slide the shelf back into the oven.

This will eliminate reaching into the hot oven.

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 shelf) facing up and toward the rear of the

oven. Tilt up the front and push the shelf toward the back of the oven until it goes past the bump on the

shelf support. Then lower the front of the shelf and push it all the way back.

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 uninterrupted.

• 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 cooktop--

they nmy melt if left too close to the vent.

Vent appearance and location vary.

Page 13

BAKING

GEAppliances.com

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 the oven shelf or 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.

O O

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

Do B Yourself instructions on how to adjust the

thermostat.

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.

Type of Food Shelf Position Angel food cake A

Biscuits or muffins B or C

Cookies or cupcakes B or C Brownies B or C

Layer cakes B or C

Bundt or pound cakes A or B

Pies or pie shells B or C Frozen pies A (on cookie sheet)

Casseroles B or C

Roasting B or R

(continued next page)

Page 14

Preheating

BAKING

(continued)

Preheat the oven if the recipe calls for it. Preheat means bringing the oven up to the specified

temperature before putting the food in the oven. To preheat, set the oven at the correct temperature--

selecting a higher temperature does not shorten preheat time.

Pan Placement

For even cooking and proper browning, there must be enough room for air circulation in the oven. Baking

results will be better if baking pans are centered as much as possible rather than being placed to the front

or to the back of the oven.

Baking Guides

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

Preheating is necessary for good results when baking cakes, cookies, pastry and breads. For most casseroles

and roasts, preheating is not necessary. For ovens without a preheat indicator light or tone, preheat

10 minutes. After the oven is preheated place the food

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

Pans should not touch each other or the walls of the oven. Allow 1- to 1½-inch space between pans as

well as from the back of the oven, the door and the sides. If you need to use two shelves, stagger the pans so one is not directly above the other.

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.

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 by

placing it on a lower shelf several inches

below the food. Do not put aluminum foil on the oven bottom.

,.//

Page 15

GEAppliances.com

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.

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 will usually be crispel, thinner and drier than it should be.

If baked in a pan smaller than recommended, it may be undercooked and batter may overflow.

Baking Pans

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

• 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°E

• If you are using dark non-stick pans, you may find that you need to reduce the oven temperature 25°E to prevent over-browning.

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 30-40 minutes." 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.

Page 16

ADJUST THE OVEN THERMOSTATI

DO IT YOURSELF f

You may find that your new oven cooks differently than the one it replaced. We recommend that you

use your new oven for a few weeks to become more familiar with it, following the times given in your

recipes as a guide.

If you think your new oven is too hot or too cold, you can adjust the thermostat yourself. If you

think it is too hot, adjust the thermostat to make it cooler. If you think it is too cool, adjust the

thermostat to make it hotter. We do not recounnend the use of thermometers,

such as those found in grocery stores, to check the temperature setting of your new oven. These

thermometers may vary 20-40 degrees.

To Adjust the Thermostat:

(appearance may vary)

Pull the OVEN CONTROL knob off the range and look at the back side.

To make adjustment, loosen (approximately one tum), but do not completely remove, the two screws on the

back of the knob. With the back of the knob facing you, hold the outer edge of the knob with one hand

and turn the front of the knob with the other hand. To raise the oven temperature, move the top screw

toward the right. You'll hear a click for each notch you move the knob. To lower the temperature,

move the top screw toward the left. Each click will change the oven temperature approximately 10°E

(Range is plus or minus 60°E from the arrow.) We suggest that you make the adjustment one click

from the original setting and check oven performance before making any additional adjustments.

After the adjustment is made, retighten screws so they are snug, but be careful not to overtighten.

Re-install knob on range and check performance.

The Type of Margarine Will Affect Baking Performance

Most recipes for baking have been developed using high fat products such as butter or margarine

(80% fat). If you decrease the fat, the recipe may not give the same results as with a higher fat product.

Recipe failure can result if cakes, pies, pastries, cookies or candies are made with low fat spreads.

The lower the fat content of a spread product, the more noticeable these differences become.

Federal standards require products labeled "margarine" to contain at least 80% fat by weight.

Low fat spreads, on the other hand, contain less fat and more water. The high moisture content of these

spreads affect the texture and flavor of baked goods. For best results with your old favorite recipes, use

margarine, butter or stick spreads containing at least 70% vegetable oil.

Page 17

ROASTING

GEAppliances.com

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.

The oven has a special low shelf (R) position

just above the oven

bottom. Use it when extra cooking space is

needed, for example, when roasting a large

turkey. The shelf is not designed to slide out at

this position.

1. Position oven shelf

at (B) position for small size roast

(3 to 5 lbs.) and at (R) position for larger roasts.

4' / ,,: "Zi,"

Roasting is really a baking procedure used for meats. Therefore the oven controls are set for Baking.

(You may hear a slight clicking sound indicating the oven is working properly.)

Most meats continue to cook slightly while standing after being removed from the oven. Recommended

standing time for roasts is 10 to 20 minutes. This allows roasts to firm up and makes them easier to

carve, lntemal temperature will rise about 5° to 10°E If you wish to compensate for temperature rise,

remove the roast from the oven when its internal temperature is 5 ° to 10°E less than temperature

shown in the Roasting Guide. Remember that food will continue to cook in the hot

oven and therefore should be removed when the desired internal temperature has been reached.

3. Turn the OVEN CONTROL knob to the desired temperature. See the Roasting Guide for

temperatures and approximate cooking times.

4. When roasting is finished, turn the OVEN CONTROL knob to OFF and then remove the food

from the oven.

2. Check the weight of the roast. Place the meat fat-side-up or the poultry breast-side-up on the

roasting grid in a shallow pan. The melting fat will baste the meat. Select a pan as close to the size of

meat as possible. (The broiler pan with grid is a good pan for this.)

Use of Aluminum Foil

You can use aluminum foil to line the broiler pan. This makes clean-up easier when using the pan for

marinating, cooking with fruits, cooking heavily cured meats or basting food during cooking. Press the foil tightly around the inside of the pan.

Dual Shelf Cooking

This allows more than one food to be cooked at the same time. For example: While roasting a 20-lb.

(10 kg) turkey on shelf position R, a second shelf (if so equipped) may be added on position D so that

an additional food such as scalloped potatoes can be cooked at the same time. Foods cooked with the

turkey should be added toward the end of the time allowed for the turkey. For example, potatoes which

cook for 1 hour should be added to the oven 1 hour before the end of cooking time for the turkey.

(continued next page)

Page 18

Questions and Answers

ROASTING

(continued)

Q. Is it necessary to check for doneness with

a lneat thermometer?

A. Checking the finished internal temperature at the

completion of cooking time is recommended. Temperatures are shown in Roasting Guide. For roasts over 8 lbs., check with thermometer at

half-hour intervals after half the time has passed.

Q. Why is my roast crumbling when I try to

carve it?

A. Roasts are easier to slice if allowed to cool

10 to 20 minutes after removing from oven.

Be sure to cut across the grain of the meat.

ROASTING GUIDE

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started without thawing, but allow 15 to 25 minutes per

pound additional time (15 minutes per pound for masts under 5 pounds, more time for larger masts).

Q. Do I need to preheat my oven each time I cook

a roast or poultry?

A. It is not necessary to preheat your oven. Q. When buying a roast, are there any special tips

that would help me cook it more evenly?

A. Yes. Buy a roast as even in thickness as possible,

or buy rolled roasts.

Q. Can I seal the sides of my foil "tent" when

roasting a turkey?

A. Sealing the foil will steam the meat. Leaving it

unsealed allows the air to circulate and brown the meat.

Make sure poultry is thawed before roasting. Unthawed poultry often does not cook evenly.

Some commercial frozen poultry can be cooked successfully without thawing. Follow directions

given on package label.

Oven Approximate Roasting Time Internal

Type Doneness

Meat 3 to 5 Tender cuts; rib, high quality 325°

sirloin tip, rump or top round*

Lamb leg or bone-in shoulder* 325°

Veal shoulder, leg or loin* Pork loin, rib or shoulder* Ham, precooked

Poultry

Chicken or Duck Chicken pieces

Turkey

*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above. _-TheU.S. Department of Agriculture says "Rare beef is popular, but you should know that cooking it to only 140°F. means

some food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

Temperature in Minutes per Pound Temperature °F.

lbs. 6 to 8 lbs.

325° 325° 325°

325° 350°

325°

Rare: Medium: Well Done: Rare: Medium: Well Done: Well Done: Well Done: To Warm:

Well Done: Well Done:

Well Done:

24-35 18-25 35-39 25-31 39-45 31-33 21-25 20-23 25-30 24-28 30-35 28-33 35-45 30-40 35-45 30-40

18-23 minutes per pound (any weight)

3 to 5 lbs. Over 5 lbs. 35-40 30-35 35-40 10 to 15 lbs. Over 15 lbs.

16-22 12-19

140°-150° t 150°-160 °

170°-185 ° 140°-150° t

150°-160 ° 170°-185 ° 170°-180 ° 170°-180 ° 115°_125 o

185°-190 ° 185°-190 °

In thigh:

185°-190 °

Page 19

BROILING

GEAppliances.com

Broiling is cooking food by direct heat from above the food. Most fish and tender cuts of meat can be broiled.

Follow these directions to keep spattering and smoking to a minimum.

Your range has a compartment below the oven for broiling. A specially designed broiler pan and grid

allow dripping fat to drain away from the food and keep it away from the nigh heat of the gas flame.

1. You can change the distance of the food from the heat source by positioning the broiler pan and grid

on one of three shelf positions in the broiler compartment--A (bottom of broiler compartment),

B (middle) and C (top).

2. Preheating the broiler or oven is not necessary and can produce poor results.

3. If meat has fat or gristle around the edge, cut vertical slashes through both about 2" apart. If

desired, the fat may be trimmed, leaving a layer about 1/8" thick.

Both the oven and broiler compartment doors must be closed during broiling.

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

down on broiler grid 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.

Arrange the food on the grid and position the broiler pan on the appropriate shelf in the oven or

broiling compartment. Placing food closer to the flame increases exterior browning of the food, but

also increases spattering and the possibility of fats and meat juices igniting.

Close the oven and broiler compartment door.

Turn the OVEN CONTROL knob to BROIL.

Turn the OVEN CONTROL knob to OFF. Remove the broiler pan from the broiler compartment and

serve the food immediately. Leave the pan outside the range to cool.

Use of Aluminum Foil

You can use aluminum foil to line your broiler pan and broiler grid. Howevm; you must mold the foil tightly

to the grid and cut slits in it just like the grid. Without the slits, the foil will prevent fat and meat

juices from draining to the broiler pan. The juices

could become hot enough to catch on fire. If you do not cut the slits, you are frying, not broiling.

Questions and Answers

Q. When broiling, is it necessary to always use a

grid in the pan?

A. Yes. Using the grid suspends the meat over the

pan. As the meat cooks, the juices fall into the pan, thus keeping meat drier. Juices are protected

by the grid and stay cooler, thus preventing excessive spatter and smoking.

Q. Should I salt the meat before broiling'? A. No. Salt draws out the juices and allows them to

evaporate. Always salt after cooking. Turn the meat with tongs; piercing the meat with a fork

also allows juices to escape. When broiling

poultry or fish, brush each side often with buttm:

Q. Why are lily meats not turning out as brown as

they should?

A. Check to see if you are using the recommended

shelf position. Broil for the longest period of time indicated in the Broiling Guide. Turn the food

only once during broiling.

Page 20

BROILING GUIDE

The oven and broiler colnpartlnent doors must be closed during broiling.

• Always use the broiler pan and grid that comes with

your range. It is designed to minimize smoking and spattering by trapping juices in the shielded lower

part of the pan.

• For steaks and chops, slash fat evenly around the

outside edges of the meat. To slash, cut crosswise through the outer fat surface just to the edge of the

meat. Use tongs to turn the meat over to prevent piercing the meat and losing juices.

• If desired, marinate meats or chicken before broiling. Or brush with barbecue sauce last 5 to 10 minutes only.

• When arranging the food on the pan, do not let fatty edges hang over the sides because dripping fat

could soil the oven.

• The broiler compartment does not need to be preheated. However, for very thin foods, or to

increase browning, preheat if desired.

• Frozen steaks can be broiled by positioning the shelf at the next lowest shelf position and increasing the

cooking time given in this guide 1½ times per side.

Quantity and/or Shelf 1st Side 2nd Side

Food Thickness Position Minutes Minutes Comments Bacon 1/2 lb. B 4 3 Arrange in single layer.

(about 8 thin slices)

Ground Beef 1lb. (4 patties) B 10-11 4-5 Space evenly. Up to 8 patties take Well Done 1/2 to 3/4 inch thick about same time.

Beef Steaks Rare

Medium Well Done

Rare Medium

Well Done Chicken

1inch thick

(1 to 1V2lbs.)

1_½-inchthick

(2 to 2% lbs.)

1 whole

(2 to 2V2lbs.),

C C

B C

C B

12 13

12-15

30-35

5-6 8-9

6-7

10-12 16-18

Steaks less than 1 inch thick will cook through before browning.

Slash fat.

Brush each side with melted butter. Broil with skin-side-down first.

split lengthwise Bone-in

Bakery Products Bread (Toast) or Toaster Pastries

English Muffins Lobster Tails

4 bone-in breasts

2 to 4 slices

1pkg. (2)

2 split 2 to4

(6 to 8 oz. each)

C A

25-30

2-3

3-5

13-16

10-15

l/2-1

Do not

turn over.

Space evenly. Place English muffins cut-side-up and brush with butter,

if desired.

Cut through back of shell, spread open. Brush with melted butter

before broiling and after half of broiling time.

Fish 1lb. fillets C 5 5 Handle and turn very carefully. Brush

1/4 to 1/2 inch thick with lemon butter before and during

cooking, if desired. Preheat broiler to increase browning.

Ham Slices 1 inch thick B 8 8 Precooked 1/2 inch thick B 6 6

Pork Chops 2 (1/2 inch) B 10 4-5 Slash fat. Well Done 2 (1 inch thick), B 13 9-12

about 1 lb.

Lamb Chops Medium

Well Done Medium

Well Done

Wieners,

similar precooked

2 (1 inch) about 10 to 12 oz.

2 (1V2inches), about 1 lb.

1 lb. pkg. (10) If desired, split sausages in half

B B

B C

10 10

4-7

4-6

12-14

1-2

Slash fat.B

lengthwise; cut into 5-to 6-inch pieces.

sausages, bratwurst

Page 21

CARE AND CLEANING

GEAppliances.com

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.

I CAUTION: DO NOT OPERATE THE BURNER WITHOUT ALL BURNER PARTS AND DRIP PANS

(IF SO EQUIPPED) IN PLACE.

BE SURE ELECTRICAL POWER IS DISCONNECTED BEFORE CLEANING

ANY PART OF YOUR RANGE.

Standard Twin Burners (onsomemodels)

Grate

Drip pan (on some models)

Surface burner

On models with standard twin burners, the cooktop lifts up for easy access.

Turn all controls OFF before removing burner parts and drip pans (if so equipped).

The burner grates and drip pans (if so equipped) can be lifted off, making them easy to clean.

The holes in the surface bumers of your range

must be kept clean at all times for proper

ignition and an even, unhampered flame.

You should clean the surface burners routinely, especially after bad spillovers, which could clog these holes. Wipe off surface burners. If heavy

spillover occurs, remove the surface burners flom the range. Burners lift out for cleaning. Lift up the

cooktop and then lift out the surface burners. To remove burned-on food, soak the surface burner

in a solution of mild liquid detergent and hot water. Soak the surface burner for 20 to 30 minutes. For

more stubborn stains, use a cleanser like Soft Scrub ® brand or Bon Ami ®brand. Rinse well to remove any traces of the cleanser that might clog the surface burner openings. Do not use steel wool because it

will clog the surface burner openings and scratch the surface burners. If the holes become clogged, clean

them with a sewing needle or twist-tie. Before putting the surface burner back, shake out

excess water and then 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 and level. Check the flame pattern of each burner. If the flames

are "jumpy" (not steady), clean the holes again with a sewing needle or twist-tie.

Drip Pans (on some models)

Remove the grates and lift out the

drip pans. Drip pans can be cleaned in a

dishwasher or by hand. To get rid of burned-on food, place them in a covered

container (or plastic bag) with 1/4 cup ammonia to loosen the soil. Then scrub with a soap-filled scouring

pad if necessary.

When replacing the drip pans, make sure they are

in the correct position. CAUTION: Do not clean the drip pans in a self-

cleaning oven.

(continued next page)

Page 22

CARE AND CLEANING

(continued)

I CAUTION: DO NOT OPERATE THE BURNER WITHOUT ALL BURNER PARTS AND DRIP PANS

(IF SO EQUIPPED) IN PLACE.

Sealed Burner Assemblies (on some models)

Grate

Burner cap

Drip pan (on some models)

Burner head

Electrode

Turn all controls OFF before removing the burner parts and drip pans (if so equipped).

The burner grates, caps, burner heads and drip pans (if so equipped) can be lifted off, making

them easy to clean.

The electrode of the spark igniter is

exposed when the burner head is

removed. 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.

Burner Heads (on sealed bumers only)

NOTE: Before removing the burner heads and caps, remember their size and location. Replace

them in the same location after cleaning.

For proper ignition, make sure the small

hole in the section that fits over the electrode

is kept open. A sewing needle or wire twist-tie

works well to unclog it. The slits in the burner beads of your range

nlust be kept clean at all times for an even,

unhampered flame.

You should clean the surface burners routinely, especially after bad spillovers, which could clog

these openings. To remove burned-on food, soak the bumer heads

in a solution of mild liquid detergent and hot water for 20-30 minutes. For more stubborn stains, use a

toothbrush. Before putting the

burner head back, shake out excess

water and then dry it thoroughly by setting

it in a warm oven for 30 minutes.

Replace the burner heads and caps. Make

sure that the heads and caps are replaced in the correct location. There is

one small, 2 medium and one large head and cap. NOTE: On some models the bumer heads and caps

are all the same size and can be used in any of the 4 needed locations.

After cleaning, make sure the slot in the burner head is

positioned over the electrode.

Burner Caps (on sealed bumers only)

Lift off when cool. Wash bumer caps in hot, soapy water and rinse with clean water. You may scour with

a plastic scouring pad to remove burned-on food particles.

Dry them in a warm oven or with a cloth--don't reassemble them wet. Replace the burner caps.

Make sure that caps are replaced on the correct size bumer. There is one small, 2 medium and one large cap.

small

medium

large

NOTE: On some models the caps are all the same size and can be used in any of the 4 needed locations.

medium i-_

medium I_ _

Front of Range

small

large

Page 23

Burner (;rates

GEAppliances.com

Lift out when cool. Grates should be washed

regularly and, of course, after spillovers. Wash

them in hot, soapy water and rinse with clean water. After cleaning, dry them thoroughly by putting them

in a warm oven for a few minutes. Don't put the grates back on the range while they are wet. When

replacing the grates, be sure they're positioned securely over the burners.

To prevent rusting on cast iron grates, apply a light coating of cooking oil on the bottom of the grates.

Cooktop Surface

To avoid damaging the porcelain

enamel surface of the cooktop and to

prevent it froln becoming dull,

clean up spills right away. Foods with a lot of acid (tomatoes,

sauerkraut, fruit juices, etc.) or foods with high sugar content could cause a dull spot if allowed to set.

When the surface has cooled, wash and rinse. For other spills such as fat spatterings, etc., wash with

soap and water once the surface has cooled. Then rinse and polish with a dry cloth.

Be careful when you clean the cooktop because the area over the pilot will be hot (on models with

standing pilots).

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

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

To get rid of burned-on food, place the grates in a covered container (or plastic bag) with 1/4 cup

ammonia to loosen the soil. Let sit overnight (or approximately 12 hours), then scrub with a

soap-filled scouring pad if necessary. Rinse grates thoroughly and dry completely before replacing

them on the range top. 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. You will notice this sooner with lighter color grates.

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. CAUTION: Do not clean the grates in a

dishwasher or in a self-cleaning oven.

Oven Bottom

The oven bottom has a porcelain enamel finish. To make cleaning easier, protect the oven bottom

from excessive spillovers by placing a cookie sheet on the shelf below the shelf you are cooking on.

This is particularly important when baking a fruit pie or other foods with a high acid content. Hot fruit

fillings or other foods that are highly acidic (such as tomatoes, sauerkraut, and sauces with vinegar or

lemon juice) may cause pitting and damage to the porcelain enamel surface and should be wiped up

immediately. We don't recommend using aluminum foil on the

oven bottom. It can affect air flow if the holes are blocked and it can concentrate heat at the bottom of

the oven, resulting in poor baking performance. If a spillover does occur on the oven bottoln, allow

the oven to cool first. Remove the oven bottom for easier clean-up and to prevent damage to the

continuous cleaning oven coating (on some models). Frequent wipings with mild soap and water

(particularly after cooking meat) will prolong the time between major cleanings. Rinse thoroughly.

Soap left on the oven bottom can cause stains. For heavy soil, use an abrasive cleaner or a soap-

filled steel wool pad. A commercial oven cleaner may also be used, following the package directions.

(continued next page)

Page 24

CARE AND CLEANING

(continued)

Oven Light Bulb (on somemodels)

CAUTION: Disconnect electrical power to the oven at the main circuit breaker or fuse box before attempting to replace the oven

light bulb. Do not touch a hot light bulb with wet hands or a wet cloth. Wait until the bulb has cooled and use a dry cloth.

The light bulb is located in the upper left corner (may vary) of the oven. Replace the bulb with a 40 watt appliance bulb only.

Control Panel and Knobs

It's a good idea to wipe the control panel after each use of the oven. Clean with mild soap and water or

vinegar and water, rinse with clean water and polish dry with a soft cloth.

Do not use abrasive cleansers, strong liquid cleaners, plastic scouring pads or oven cleaners on the control

panel--they will damage the finish. A 50/50 solution of vinegar and hot water works well.

Removable Broiler Drawer (onsomemodels)

To remove:

1. When the broiler is cool, remove the grid and pan.

2. Pull the broiler drawer out until it stops, then push it back in about one inch.

3. Grasp the handle, lift and pull the broiler drawer out.

Clean the broiler drawer with hot soapy watel:

To replace: Hold the broiler drawer in the raised position as you

slide it partway into the range. Then lower the drawer and push it completely closed.

The control knobs may be removed for easier

cleaning. To remove knob, pull it straight off

the stem. If knob is difficult to remove, place

a towel or dishcloth between the knob and control panel and pull gently. Wash the knobs in soap and

water or a vinegar and hot water solution. Metal parts can be cleaned with soap and water:

Do not use steel wool, abrasives, ammonia, acids or commercial oven cleaners. Dry with a soft cloth.

Broiler Pan and Grid

After broiling, remove the broiler pan from the oven. Remove the grid from the

pan. Carefully pour out grease from the pan into a proper

container. Wash and rinse the broiler pan and grid in hot

water with a soap-filled or plastic scouring pad.

Grid

I I

1 ................ _" I

Pan

If food has burned on, sprinkle the grid with detergent while hot and cover with wet paper towels or a dishcloth. Soaking the pan will remove burned-on foods.

The broiler pan and grid may be cleaned with a commercial oven cleaner.

Both the broiler pan and grid can also be cleaned in a dishwasher.

Do not store a soiled broiler pan and grid anywhere in the range.

CAUTION: Do not clean the broiler pan or grid in a self-cleaning oven.

Page 25

Oven Shelves

Clean the shelves with an abrasive cleanser or steel wool. After cleaning, rinse the shelves with

clean water and dry with a clean cloth.

Lift-Up Cooktop (on models with standard twin burners)

GEAppliances.com

Clean the area under the cooktop often. Built-up soil, especially grease, may catch on fire.

To make cleaning easier, the cooktop may be lifted up. To raise the cooktop:

1. Be sure burners are tumed oft.

2. Remove the grates.

3. Grasp the two front burner wells and lift up.

Some models have dual support rods that will hold the cooktop up while you clean underneath it.

Clean under the cooktop with hot, soapy water and a

clean cloth. If you removed your surface burners while

cleaning, make sure they are properly seated when

replacing them. After cleaning, lower the cooktop (be careful not

to pinch your fingers). Lower cooktop gently to avoid blowing out pilot flames (on standing pilot models).

Oven Air Vents

Never block the vents (air openings) of the range. They provide the air inlet and outlet that are necessary

lot the range to operate properly with correct combustion. Air openings are located at the rear of the

cooktop, at the top and bottom of the oven door, and at the bottom of the range, under the kick panel, storage

drawer or broiler drawer (depending on the model). Vent appearance and location vary.

Removable Storage Drawer (onsome models)

The storage drawer is a good place to store cookware and bakeware. Do not store plastics and flammable

material in the drawm: The storage drawer may be removed for cleaning under

the range. Clean the storage drawer with a damp cloth or sponge. Never use harsh abrasives or scouring pads.

To renmve the storage drawer:

1. Pull the drawer straight _ _....._._

out until it stops.

2. Tilt the front of the drawer up and free of the range.

To replace the storage drawer:

1. Set the stops on the back of the drawer over the stops in the range.

2. Slide the drawer evenly and straight back, so that the rails in the range are engaged.

Removable Kick Panel (onsome models)

The kick panel may be removed for cleaning under the range.

To remove, lift up the bottom of the panel slightly to disengage the

panel from the tabs at the base of the range. Pull the bottom of the

panel forward until the spring clips are released at the top of the panel.

To replace, insert the two slots at the bottom of the panel onto

the two tabs at the base of the range and push the top of the

panel forward to engage the spring clips.

Page 26

CARE AND CLEANING

Lift-Off Oven Door

The oven door is removable but it is heavy. You may need help removing and replacing the door.

To remove the door, open it a few inches to the special stop

position that will hold the door open. Grasp

firmly on each side and lift the door

straight up and off the hinges.

NOTE: Be careful not to place hands

between the hinge and the oven door

frame as the hinge could snap back and

pinch fingers.

To replace the door, make sure the hinges are in the special stop 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.

(continued)

TO CLEAN THE DOOR: (Do not immerse door in water.)

Inside of door:

• Allow to cool before cleaning. For light soil, wipe

frequently with mild soap and water (especially after cooking meat). This will prolong the time

between major cleanings. Rinse thoroughly. NOTE: Soap left on the oven door causes

additional stains when the oven is reheated.

• For heavy soil, you can use an oven cleaner (to avoid damage to continuous clean oven surfaces,

remove the door of these models before spraying) and follow label instructions. Rinse well.

See "Cautions about using spray-on oven cleaners"

below.

Outside of door:

• Use soap and water to thoroughly clean the top, sides and front of the oven door. Rinse well.

You may also use a glass cleaner to clean the glass on the outside of the door.

• Spillage of marinades, fruit juices, tomato sauces and basting materials containing acids may cause

discoloration and should be wiped up immediately. When surface is cool, clean and rinse.

• Do not use oven cleaners, cleansing powders or harsh abrasives such as steel wool pads on the

outside of the door.

Porcelain Oven Interior (on all models except Continuous-Cleaning models)

With proper care, the porcelain enamel interior will retain its attractive finish for many years.

Soap and water will normally do the job. Heavy spattering or spillovers may require cleaning with

a mild abrasive cleanser. Soap-filled steel wool pads may also be used. Do not allow food spills with

a high sugar or acid content (such as tomatoes, sauerkraut, fruit juices or pie filling) to remain

on the surface. They may cause dull spots even after cleaning.

Household ammonia may make the cleaning job easier. Place 1/2 cup ammonia in a shallow glass pan

and leave in a cold oven overnight. The ammonia fumes will help loosen the burned-on grease and food.

When necessary, you may use a commercial oven cleaner. Follow the package directions.

Cautions about using spray-on oven cleaners:

• Be careful where the oven cleaner is sprayed.

• Do not spray oven cleaner on the electrical controls and switches (on some models) because it could

cause a short circuit and result in sparking or fire.

• Do not allow a film from the cleaner to remain on the temperature sensing bulb--it could cause the

oven to heat improperly. (The bulb is located at the rear of the oven.) Carefully wipe the bulb clean

after each oven cleaning, being careful not to move the bulb as a change in its position could affect how

the oven bakes.

• Do not spray any oven cleaner on the outside oven door, handles or any exterior surface of the oven,

cabinet or painted surfaces. The cleaner can damage these surfaces.

Page 27

Special Care of Continuous-Cleaning Oven Interior (on some models)

The special coating is a porous ceramic material, which is dark in color and feels slightly rough to

the touch. The Continuous-Cleaning Oven cleans itself while

cooking. The oven walls are finished with a special coating that 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 cleansers and/or the use of oven sprays will cause permanent damage.

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 that 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 partially absorbed. This spreading action increases the exposure of oven

soil to heated air and makes it somewhat less noticeable. Soil nmy not disappear completely and at some time

after extended usage, stains may appear that cannot be removed.

The special coating works best on slnall amounts of spatter. It does not work well with larger spills,

especially sugars, egg or dairy mixtures. The oven bottom does not have the continuous cleaning oven

coating and can be removed and cleaned with a commercial oven cleanm:

This special coating is not used on the oven shelves, oven bottom or the inside of the oven door. Remove these to clean with a commercial

oven cleaner to prevent damaging the Continuous- Cleaning Oven coating.

Make sure the oven bottom is in place before you turn the oven on for any reason.

Use care in removing and replacing the oven bottom and shelves and in placing and removing dishes and

food to avoid scratching, rubbing or otherwise damaging the porous finish on the oven walls.

To Clean the Continuous-Cleaning Oven:

1. Let range parts cool before handling. We recommend rubber gloves be wom when cleaning.

2. Remove shelves and cookware.

3. Soil visibility may be reduced by operating the oven at 400°E Close the door and turn the OVEN

CONTROL knob to 400°E Time for at least four hours. Repeated cycles may be necessary before

improvement in appearance is apparent.

Remember: During the operation of the oven, the door and other range surfaces will get hot enough

to cause burns. Do not touch. Let the range cool before replacing the oven shelves.

4. If a spillover or heavy soiling occurs on the porous 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. Do not 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 it with a clean sponge, starting at the edge of the ring and working toward the center.

The oven bottom has a porcelain enamel finish. The oven bottom comes out for cleaning away from

the Continuous-Cleaning Oven. The inside of the oven door has a porcelain enamel

finish. The oven door lifts off for cleaning away from the Continuous-Cleaning Oven. For instructions on

how to clean the inside of the oven door refer to the Lift-Off Oven Door section.

Do not use soap, detergent, steel wool pads, comlnercial oven cleaner, silicone oven sprays,

coarse pads or coarse brushes on the porous surface. These products will spot, clog and damage

the porous surface and reduce its ability to work. Do not scrape the porous surface with a knife or

spatulaIthey could permanently damage the finish.

GEAppliances.com

Stainless Steel Surfaces (onsomemodels)

Do not use a steel-wool pad; it will scratch the surface. To clean the stainless steel surface, use a hot, damp

cloth with a mild detergent suitable for stainless steel surfaces. Use a clean, hot, damp cloth to remove soap.

Dry with a dry, clean cloth. If food soil remains, try a general kitchen cleaner, such

as Fantastik2 Simple Green_{ or Formula 409¢! For hard-to-clean soil, use a standard stainless steel

cleaner, such as Bon-Ami ®or CameoS!

Apply cleaner with a damp sponge. Use a clean, hot, damp cloth to remove cleaner. Dry with a dry, clean

cloth. Always scrub lightly in the direction of the grain. After cleaning, use a stainless steel polish, such as

Stainless Steel Magic2 Revere Copper and Stainless Steel Cleaner_{or Wenol All Purpose Metal Polishq

Follow the product instructions for cleaning the stainless steel surface.

Page 28

In the Commonwealth of

Massachusetts:

• This product must be installed by a licensed plumber or gas fitter.

• When using ball-type gas shut-off valves, they

shall be the T-handle type.

• A flexible gas connector, when used, must not

exceed 3 feet.

FORYOUR SAFETY

If you smell gas:

1. Open windows.

2. Don't touch electrical switches.

3. Extinguish any open flame.

4. Immediately call your gas supplier.

FORYOUR SAFETY

Do not store or use combustible materials, gasoline or other flammable

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

WARNING

• Improper installation, adjustment,

alteration, service or maintenance can

cause injury or property damage.

Refer to this manual. For assistance or additional information, consult a qualified

installer, service agency, manufacturer

(dealer) or the gas supplier.

• Never reuse old flexible connectors.

The use of old flexible connectors can

cause gas leaks and personal injury.

Always use NEW flexible connectors

when installing a gas appliance.

CAUTION

Do not attempt to operate the oven of this range during a power failure (electric

ignition models only).

IMPORTANT

Remove all packing material and literature from oven before connecting

gas and electrical supply to range.

BEFOREYOU BEGIH

Read these instructions completely and

carefully.

IMPORTANT: Save these instructions for the local electrical inspector's use.

INSTALLER: Leave these instructions with the appliance after installation is

completed. CONSUMER: Keep this Owner's Manual

and the Installation Instructions for future use.

This appliance must be properly grounded.

Page 29

DIMENSIONSAND CLEARANCES

Provide adequate clearances between the range

and adjacent combustible surfaces.

See Product

Height chart

below 361/4"+ 1/4"

Depth with door open: _

46¾;; (glass door) N\ _.... _ ""

461/4 ", ..----

(porcelaindoor) _ ._ ""

_varies depending on model.

Product Height:

See specifications sheet for your model.

36" JGSS05

40 tr JGBS02 JGBS03 RGB508 451/Sr JGBS04 JGBS07 LGB116 RGB524

461/2''JGBC20 JGBS21 LGB128 RGB532

JGBS17 JGBS22 RGB526 RGB533 JGBS20 JGBS23 RGB528 RGB535

Minimum

to cabinets on either

side of range

18"

0r,,-_.

I I I--

Maximum depth for

,_j _ cabinets above

1" 1" Tow on either

nimum-_l_-- side-standard burnermodels 11_3 "

To cabinets

,,_..below

ooktop and

at range back

2"To w on either side-se

3G"

countertops

IMPORTANTSAFETYINSTRUCTIONS

Installation of this range must conform with local codes, or in the absence of local

codes, with the National Fuel Gas Code, ANSI Z223.1, latest edition. In Canada,

installation must conform with the current Natural Gas Installation Code, CAN/CGA-

B149.1 or the current Propane Installation

Code, CAN/CGA-B149.2, and with local codes

where applicable. This range has been design-certified by the

American Gas Association according to ANSI Z21.1, latest edition and Canadian Gas Association

according to CAN/CGA-I.1 latest edition. As

with any appliance using gas and generating heat, there are certain safety precautions you

should follow. You will find these precautions in

the Important Safety Instructions in the front of this manual. Read them carefully.

• Have your range installed by a qualified installer.

• Your range must be electrically grounded in accordance with local codes or, in the absence of local codes, in accordance with the National Electrical Code (ANSI/NFPA 70, latest edition).

In Canada, electrical grounding must be in accordance with the current CSA C22.1 Canadian

Electrical Code Part i and/or local codes. See Electrical Connections in this section.

• Before installing your range on linoleum or any other synthetic floor covering, make sure

the floor covering can withstand 180°E without

shrinking, warping or discoloring. Do not install

the range over carpeting unless a sheet of 1/4" thick plywood or similar insulator is placed

between the range and carpeting.

• Make sure the wall coverings around the

range can withstand heat generated by the range up to 200°E

• Avoid placing cabinets above the range. To

reduce the hazard caused by reaching over the

open flames of operating burners, install a

ventilation hood over the range that projects forward at least 5" beyond the front of the cabinets.

• The ventilating hood must be constructed of sheet metal not less than 0.0122" thick. Install

above the cooktop with a clearance of not less

than 1/4" between the hood and the underside

of the combustible material or metal cabinet.

The hood must be at least as wide as the

appliance and centered over the appliance. Clearance between the cooking surface and the

ventilation hood surface MUST NEVER BE

LESS THAN 24 INCHES.

(continued next page)

Page 30

IMPORTANTSAFETYIHSTRUCTIONS

(continued)

EXCEPTION: Installation of a listed microwave

oven or cooking appliance over the cooktop

shall conform to the installation instructions

packed with that appliance.

• If cabinets are placed above the range, allow a

minimum clearance of 30" between the cooking

surface and the bottom of unprotected cabinets.

• If a 30" clearance between cooking surface and

overhead combustible material or metal cabinets

cannot be maintained, protect the underside of the cabinets above the cooktop with not less than

1/4" insulating millboard covered with sheet

metal not less than 0.0122" thick.

• Clearance between the cooking surface and

protected cabinets MUST NEVER BE LESS THAN 24 INCHES. The vertical distance

from the plane of the cooking surface to the bottom of adjacent overhead cabinets extending closer than 1"to the plane of the range sides

must not be less than 18". (See Dimensions and

Clearances illustration in this section.)

• CAUTION: Items ofinterest to children should

not be stored in cabinets above a range or on the backsplash of a range--children climbing on the range to reach items could be seriously injured.

WARNING

All ranges can tip and injury could

result. To prevent accidental tipping of the range, attach an approved Anti-

Tip device to the wall. (See Installing

the Anti-Tip Device in this section.)

To check if the device is installed and

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 the Anti-Tip

device is engaged when you push the range

back against the wall.

• For your safety, never use your range for

warming or heating the room. Your oven and cooktop are not designed to heat your kitchen. Top burners should not be operated without coolc_vare on the grate. Such abuse could result in fire and damage to your range and will void your warranty.

• Do not store or use combustible materials,

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

Explosions or fires could result.

• Do not use oven for a storage area. Items

stored in the oven can ignite.

• Do not let cooking grease or other flammable

materials accumulate in or near the range.

GENERAL

• See Dimensions and Clearances in this section

for allrough-in and spacing dimensions. These

dimensions must be met for safe use ofyour range.

The location of the electricaloutlet and pipe opening

(see Gas Pipe and Electric Outlet Locations) may

be adjusted to meet specificrequirements.

• The range may be placed with 0" clearance (flush) at the back wall and side walls ofthe range.

LOCATION

Do not locate the range where it may be subject to strong drafts. Any openings in the floor or wall

behind the range should be sealed. Make sure

the openings around the base of the range that supply fresh air for combustion and ventilation are not obstructed by carpeting or woodwork.

Page 31

PROTECTYOURFLOOR

Your range, like many other household items,

is heavy and can settle into soft floor coverings such as cushioned vinyl or carpeting. Use care

when moving the range on this type of flooring.

It is recommended that the following simple and inexpensive instructions be followed to protect

your floor. The range should be installed on a sheet of

plywood (or similar material). When the floor covering ends at the front of the range, the area that the range will rest on should be built up

with plywood to the same level or higher than

the floor covering. This will allow the range to

be moved for cleaning or servicing. Also, make

sure your floor covering will withstand 180°E

(See the Important Safety Instructions section

of the Installation Instructions.)

KITCHEHCABIHETS

Make sure the wall coverings around your range can withstand the heat generated (up to 200°F) by the range. (See the Important

Safety Instructions section of the Installation

Instructions.)

ADDITIOHALMATERIALSYOUMAY HEED

• Gas line shut-off valve

• Pipe joint sealant or UL-approved pipe thread

tape with Teflon* that resists action of natural

and LP gases

• Flexible metal appliance connector (1/2" I.D.)

A 5-foot length is recommended for ease of installation but other lengths are acceptable.

Never use an old connector when installing a

new range.

• Flare union adapter for connection to gas

supply line (3/4" or 1/2" NPT x 1/2" I.D.)

• Flare union adapter for connection to pressure

regulator on range (1/2" NPT x 1/2" I.D.)

*Teflon: Registered trademark of DuPont

PREPARATIOH

• Remove all tape and packaging. Lift up the

cooktop (on models with standard twin burners)

and remove any packing material under it. Make sure the standard twin burners are properly seated and level.

• Take the accessory pack out of the oven.

• Check to be sure that no range parts have

come loose during shipping.

MODELAHD SERIALHUMBER LOCATIOH

Depending on your range, you'll find the model

and serial numbers on a label on the front frame

of the range, behind the storage drawer, kick panel or broiler drawer.

TOOLSYOUWILL HEED

• Phillips and fiat-blade screwdrivers

• Pencil and ruler

• Two pipe wrenches (one for backup)

• Open-end or adjustable wrench

• Nut drivers or wrenches: 3/16" and 1/4"

Page 32

[_ PROVIDE ADEQUATE GAS SUPPLY

Your range is designed to operate at a pressure

of 4" of water column on natural gas or,if

designed for LP gas (propane or butane), 10" of water column. Make sure you are supplying your range with the type of gas for which it is

designed. This range is convertible for use on natural or propane gas. If you decide to use this range on LP gas, conversion must be made by a

qualified LP installer before attempting to

operate the range on that gas.

For proper operation, the pressure of natural gas

supplied to the regulator must be between 4" and

13" of water column. For LP gas, the pressure

supplied must be between 10" and 13" of water

column. When checking for proper operation of the regulator, the inlet pressure must be at least

1" greater than the operating (manifold) pressure as given above. The pressure regulator located at the inlet of the range manifold must remain in the supply line regardless of whether

natural or LP gas is being used. A flexible metal

appliance connector used to connect the range to the gas supply line should have an I.D. of 1/2"

and be 5 feet in length for ease of installation. In

Canada, flexible connectors must be single wall metal connectors no longer than 6 feet in length.

Gas Pipe and Electric Outlet Locations for Models Equipped with Sealed Burners

This area allows for flush range

installation with through-the-wall connection of pipe

stub/shut-off valve and rear wall 120V outlet.

Shortest connection

from hard pipe stub location to

range hookup.

This area allows for flush range installation

with through-the-floor

connection of pipe stub/shut-off va ve.

J-_ COHHECTTHERAHGETO GAS

Shut off the main gas supply valve before

disconnecting the old range and leave it off until

new hook-up has been completed. Don't forget to relight the pilot on other gas appliances when you turn the gas back on.

Because hard piping restricts movement of the

range, the use of an A.G.A.-certified flexible metal appliance connector is recommended

unless local codes require a haxd-piped connection.

Never use an old connector when installing a new range. If the hard piping method is used, you must carefully align the pipe; the range

cannot be moved after the connection is made. To prevent gas leaks, use pipe joint compound

or wrap Teflon* pipe thread tape around all

male (external) pipe threads.

*Teflon: Registered trademark of DuPont

GasPipeand ElectricOutlet Locationsfor

ModelsEquippedwith StandardTwinBurners

This area allows for flush range

installation with

through-the-wall

connection of pipe stub/shut-off valve

and rear wall

120V outlet.

J from hard pipe

30 !'

Shortest connection

stub location to

range hookup,

This area allows for flush range

installation with

through-the-floor

connection of pipe stub/shut-off valve.

(continued next page)

Page 33

Flexible Connector Hookup for Models

Equipped with Sealed Burners

Pressure

regulator _2 ]!1

dapter _ connector

(6 ft. max.)

_ Adapter

1/2" or 3/4" _ shut-off

Installer: Inform I Gas pipe "-_' b.3 valve the consumer of

the location of the gas shut-off valve.

Rigid Pipe Hookup Options for Models

Equipped with Sealed Burners

45 ° Elbow _ "ql

"_Z"__ _ 90° Elbow

_v Nip'pie t--- '-_'" " ._- Black "_/ Union __<'-- iron pipe

_ Pressure @ _ Union

regulator

Installer: Inform the [_ .<.__ Nipple consumer of the Gas

location of the gas shut-off shut-off valve, valve

u.J-_-...._ 1/2"or 3/4"

Alternate Hookup

90° Elbow -,_ _)_k.._ 90 Elbow

Nipple-'_"H _/Quick connect

Gas ,._r-_-1 t4_ Nipple regulator

shut-off _ IJJ'_ _ 90°

valve _ _ Elbow

F] 'k_ Nipple

I_ ¢C_ _1¢, t-'ressure

Adapter

"_' o

_ / or union

Fex

Gas

Gas pipe

FlexibleConnectorand RigidPipe Hookupsfor

ModelsEquippedwith StandardTwinBurners

Flexible I IRigid Pipel

IConnectorl I Hookup I

PressureI H°°kupI F-- o

regulator _ _ Union I I 90

/ Adapter .__J L.] Nipple I _ 17 Elbow

T _ _--_I Black ir°n pipe _l[ i I Flex Connector )+_

Manifold pipe _ .

.... _ t._111 valve J D_I

Installer: Inform the _ I!/ _ consumer of the location L,_ _ 1/2"or 3/4".___,. L.JJ of the gas shut-off valve. Gas pipe

WARNING

Ifthe Anti-Tip device supplied with the range does not fit this application, use the universal

Anti-Tip device WB02X7909.

(6 ft. max.) _ Union __

Adapter _ N'ppleII

Gas

I I_ _ shut-off---_l 1_

(continued next page)

1/2"or3/4"/* 90 Elbow

Gas pipe Adapter _p"

Installer: Inform the consumer of the location

of the gas shut-off valve.

Page 34

_-_ CONNECTTHERANGETOGAS(continued)

1. Install a manual gas line shut-off valve in the

gas line in an easily accessed location outside of the range. Make sure everyone operating the

range knows where and how to shut off the gas

supply to the range.

2. Install male 1/2" flare union adapter to

the 1/2" NPT internal thread at inlet of

regulator. Use a backup wrench on the regulator fitting to avoid damage.

3. Install male 1/2" or 3/4" flare union adapter to the NPT internal thread of the manual shut-

off valve, taking care to back-up the shut-off valve to keep it from turning.

4. Connect flexible metal appliance connector to the adapter on the range. Position range to permit connection at the shut-off valve.

5. When all connections have been made, make

sure all range controls are in the off position

and turn on the main gas supply valve. Use a liquid leak detector at all joints and connections to check for leaks in the system.

CAUTION: DO NOT USE A FLAME TO I CHECK FOR GAS LEAKS.

When using test pressures greater than 1/2 psig to pressure test the gas supply system of the residence, disconnect the range and individual

shut-off valve from the gas supply piping. When

using test pressures of 1/2 psig or less to test the gas supply system, simply isolate the range from the gas supply system by closing the

individual shut-off valve.

[_ ELECTRICALCONNECTIONS(on some models)

Electrical Requirements

120-volt, 60 Hertz, properly grounded branch

circuit protected by a 15-amp or 20-amp circuit breaker or time delay fuse.

Extension Cord Cautions Because of potential safety hazards associated

with certain conditions, we strongly recommend

against the use of an extension cord. However,

if you still elect to use an extension cord, it is

absolutely necessary that it be a UL-listed,

3-wire grounding-type appliance extension cord

and that the current carrying rating of the cord

in amperes be equivalent to, or greater than, the branch circuit rating.

Grounding

IMPORTANT--(Please read carefully)

FOR PERSONAL SAFETY, THIS APPLIANCE MUST BE PROPERLY GROUNDED.

The power cord of this appliance is equipped with a three-prong (grounding) plug which mates with a standard three-prong grounding

wall receptacle to

PREFERRED METHOD

minimize the possibility of

electric shock hazard from this

appliance.

The customer

should have the

Ensure proper

ground exists before use

wall receptacle

and circuit checked by a

qualified electrician to make sure the receptacle

is properly grounded. Where a standard two-prong wall receptacle is

encountered, it is the personal responsibility

and obligation of the customer to have it replaced with a properly grounded three-prong wall receptacle.

DO NOT, UNDER ANY CIRCUMSTANCES,

CUT OR REMOVE THE THIRD (GROUND) PRONG FROM THE POWER CORD.

(continued next page)

Page 35

[A] Usage Situations where Appliance Power Cord will be Disconnected Infrequently.

An adapter may be used only on a 15-amp circuit. Do not use an adapter on a 20-amp circuit. Where local codes permit, a

TEMPORARY CONNECTION may be made to a properly grounded two-prong wall receptacle by the use of a UL-listed adapter,

available at most hardware stores. The larger slot in the adapter must be aligned with the

larger slot in the wall receptacle to provide proper polarity in the connection of the power cord.

TEMPORARY METHOD

(Adapter plugs not II--_-_---_--__-_ permitted in Canada) tl /(_

Align large _ _)_-.._ tl /_i_-._

Ensure proper

prongs/slots _ _-

CAUTION: Attachingthe adapter ground terminal to the wall receptacle cover screw does not ground the appliance unless the cover screw is metal, and not insulated, and the wall receptacle is grounded through the house wiring. The customer should have the circuit checked by a qualified electrician to make sure the receptacle is properly grounded.

ground and firm connection

before use

[] Usage Situations where Appliance Power Cord will be Disconnected Frequently.

Do not use an adapter plug in these situations because disconnecting of the power cord

places undue strain on the adapter and leads to eventual failure of the adapter ground terminal.

The customer should have the two-prong wall receptacle replaced with a three-prong

(grounding) receptacle by a qualified electrician

before using the appliance. The installation of appliances designed for

mobile home installation must conform with the Manufactured Home Construction and

Safety Standard, Title 24 CFR, Part 3280

(formerly the Federal Standard for Mobile

Home Construction and Safety, Title 24, HUD,

Part 280) or, when such standard is not

applicable, the Standard for Manufactured

Home Installations, latest edition (Manufactured

Home Sites, Communities and Set-Ups), ANSI

A225.1, latest edition, or with local codes. In

Canada, mobile home installation must be in

accordance with the current CAN/CSA

Z240/MH Mobile Home Installation Code.

Electric Disconnect

1. Locate disconnect plug on the range back.

2. Pinch sides of connector and pull out of

range back.

When disconnecting the power cord from the

adapter, always hold the adapter with one hand.

If this is not done, the adapter ground terminal is very likely to break with repeated use. Should this happen, DO NOT USE the appliance until

a proper ground has again been established.

[] SEALTHEOPEHIHGS

Seal any openings in the wall behind the range

and in the floor under the range when hookups are completed.

Page 36

[_ LIGHT THE PILOTS

(For Models Equipped with Standing Pilots.

Ifthe range is an electric ignition model, the

burners are ignited by electric ignition which eliminates the need for standing pilot lights.)

The range should be installed in its permanent position before any pilots are lit or adjusted.

Adiust the Surface Burner Pilots if Hecessary

Light the Surface Burner Pilots

CAUTION: Make sure the surface burner control knobs are in the OFF position before

attempting to light the pilots.

1. Raise the cooktop.

2. Light both pilots with a match.

3. To avoid pilot outage, use caution when

closing cooktop after lighting pilots.

NOTE: Do not leave standing pilot lit in a newly constructed or remodeled home or apartment

that will be unoccupied for more than a month.

Each pilot flame was adjusted at the factory to be approximately 5/16" tall. A tinge of yellow

appearing at the upper tip is normal. If you find

pilot adjustment is necessary, follow instructions

at right.

1. Raise the cooktop.

2. Locate the pilot adjustment screw. It can

be accessed through the

small hole near the center

of the manifold panel.

3. To adjust, use a blade-type screwdriver with a shaft diameter of less than 3/16". Turn pilot adjustment screw until pilot is 5/16" high. Do

not reduce the flame to less than 5/16" or pilot

outage may occur. A pilot flame burning higher

than recommended may generate soot (carbon black) on the bottom of your cooktop.

Light the Oven Pilot

CAUTION: Make sure the OVEN CONTROL

knob is in the OFF position before attempting to

light the pilot.

1. Remove the broiler drawer by sliding the

drawer all the way out and then lifting slightly to

remove it from its tracks.

2. Locate the pilot at the

back of the broiler //

compartment. The pilot is attached to the left

side of the oven burner.

3. Light the pilot with a match. No adjustments are required for natural gas. ,_.,_--

Ifrange is connected to LP gas, contact the _,

person who installed your range or

made the conversion.

(continued next page)

Page 37

Stand-by pilot flame

Quality of Flames

The combustion quality of burner flames needs to be determined visually.

Heater pilot flame

4. Turn the OVEN CONTROL knob to a setting

above 200°E The pilot flame will increase in size and impinge on the temperature-response element.

The oven burner will light in 30-90 seconds. The oven burner will operate until the set

temperature is reached. The oven burner will continue to cycle on and off as necessary to maintain the oven at the temperature indicated

by the OVEN CONTROL knob.

_-_ CHECK IGHITIOH OF SURFACEBURHERS

Operation of all cooktop and oven burners should be checked after the pilots have been

lighted (on some models) and range and gas

supply lines have been carefully checked

for leaks.

Standing Pilot Models Select a top burner knob and simultaneously

push in and turn to HI position. The burner

should light within a few seconds. Try each

burner in succession until all burners have been checked.

Electric Ignition Models Select a top burner knob and simultaneously

push in and turn to LITE position. You will hear

a snapping sound indicating proper operation of the spark module. Once the air has been

purged from the supply lines, burners should light within 4 seconds. After burner lights,

rotate knob out of the LIFE position. Try each burner in succession until all burners have

been checked.

(A) Yellow flames-- Call for service

(B) Yellow tips on

outer cones-- Normal for LP gas

Ifburner flames look like (A), call for service. Normalburner flames should look like (B) or

(C), depending on the type of gas you use.

With LP gas, some yellow tipping on outer cones is normal.

_'_ CHECK IGHITIOH OF OVEH BURHER

Your oven is designed to operate quietly and

automatically.To operate the oven, turn the

OVEN CONTROL knob to a setting above 200°E After 30-90 seconds, the oven burner will ignite and burn until the set temperature is reached. The oven burner will continue to cycle

on and off as necessary to maintain the oven at the temperature indicated by the OVEN

CONTROL knob. Electric ignition models require electrical

power to operate. The oven cannot be lit during

a power outage. (;as will not flowunless the glow bar is hot.

Ifthe oven is in use when a power outage

occurs, the burner will shut off and cannot be re-lit until power is restored.

Page 38

[_ ADJUST BROIL AHD OVEH BURHER AIR

ADJUSTMEHT SHUTTERSOH MODELS WITH A

STORAGEDRAWER,IF HECESSARY(SeeStep9

if your range is equipped with a broiler drawer.) Air adjustment shutters for the top and bottom

burners regulate the flow of air to the flames.

The air adjustment shutter for the top

(broil) burner is in the center of the rear

wall of the oven.

The flames for the top (broil) burner should be

steady with approximately 1" blue cones and should not extend out over the edges of the burner baffle.

To determine if the bottom burner flames are burning properly, remove the oven bottom.

Flames should have approximately 1" blue cones

and, if range is supplied with natural gas, should burn with no yellow tipping. (With most LP gas,

small yellow tips at the end of outer cones are normal.) Flames should not lift off burner ports.

If lifting is observed, gradually reduce air shutter

opening until flames are stabilized.

The shutter for the bottom (oven) burner is near the back wall behind the storage drawer

or the kick panel (depending on the model). Remove the drawer or panel. See the Care and Cleaning section in this guide.

To adjust the flow of air to either burner, loosen the Phillips head screw and rotate the shutter toward open or closed position as needed.

Oven .......

bottom

..X

To remove the oven bottom:

1. Remove the knurled screws holding down

rear of the oven bottom.

2. Grasp the oven bottom at finger slots on

each side.

3. Lift the rear of the oven bottom enough to

clear the lip of the range frame, then pull out.

(continued next page)

Page 39

_] ADJUST BROIL BURHER AIR ADJUSTMEHT SHUTTEROH MODELSWITH A BROILER DRAWER, IF HECESSARY(See Step 8 if your

range is equipped with a storage drawer.) To determine if the bottom burner flames are

burning properly, first remove the oven bottom.

To remove the oven bottom:

1. Remove knurled screws holding down rear of

oven bottom.

2. (;rasp oven bottom at finger slots on each side.

3. Lift rear of oven bottom enough to clear the

lip of range frame, then pull out.

The shutter for the oven burner is near the back

wall of the oven and behind the broiler drawer.

To remove the broiler drawer:

1. Pull the drawer out until it stops, then push it

back in about one inch.

2. (;rasp handle, lift and pull broiler drawer out.

Loosen

Air adjustment shutter

Metal shield

Remove the metal shield at the rear of the cavity. The air adjustment shutter is behind this shield. 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.

With the oven bottom removed, properly

adjusted flames should have approximately 1" blue cones and, if range is supplied with natural gas, should burn with no yellow tipping.

(With most LP gas, small yellow tips at the end of outer cones are normal.) Flames should not lift off burner ports. If lifting is observed, gradually reduce air shutter opening until

flames are stabilized.

Page 40

LEVELIHG THE RANGE

INSTALLING THE ANTI-TIP DEVICE

1. Install the oven Raise

shelves in the oven range//

and position the

range where it will be installed.

_ ower

2. Check for

levelness by placing a

spirit level or a cup,

partially filled with water, on one of the

oven shelves. If using a spirit level, take two

readings--with the

(on some models)

level placed diagonally first in one direction

and then the other.

3. Remove the

storage drawer,

broiler drawer or kick panel. The front

leveling legs can be

adjusted from the

bottom and the rear legs can be adjusted

from the top or bottom.

4. Use an open-end or adjustable wrench to

adjust the leveling legs until the range is level.

5. After the range is level, slide the range away from the wall so that the Anti-Tip device

can be installed.

leveler

Leg _ S

Raise

range

(on some models)

range

Lower

WARNING:

• Range MUST be secured with an

approved Anti-Tip device.

• Unless properly installed, the range

could be tipped by you or a child standing,

sitting or leaning on an open door.

• After installing the Anti-Tip device, verify

that it is in place by carefully attempting to tilt the range forward.

• This range has been designed to meet all

recognized industry tip standards for all

normal conditions.

• The use of this device does not preclude

tipping of the range when not properly installed.

• If the Anti-Tip device supplied with the

range does not fit this application, use the

universal Anti-Tip device WB02X7909.

1. Mark the wall where the RIGHT EDGE of the

range is to be located. Be sure to allow for the countertop overhang if you intend to install the range next to cabinets.

.__._/_j_ _ Anti-Tip I

Slotted _ ev'ce I

head ___._. It F----------+_____

screw _' Wallplate

Approx.20 ° " /_

J _

,,,_., z pt / / Marked edge

J _ n/8 // of range

2. Locate the outside edge of the device 21A" toward the center of the range from the marked edge of the range.

3. Using the device as a template, marl{ the position of the hole for the screw.

4. For wood construction, drill a pilot hole at an

angle of 20 degrees from the horizontal. A nail or awl may be used if a drill is not available.

Mount the Anti-Tip device with the screw

provided.

(continued next page)

Page 41

For cement or concrete construction, you

will need a 1/4" x lib " lag bolt and a 1/2" O.D.

sleeve anchor, which are not provided. Drill

the recommended size hole for the hardware.

Install the sleeve anchor into the drilled hole and then install the lag bolt through the device.

The bolts must be properly tightened as recommended for the hardware.

Wallboard Back of

range

Anti-Tip device

Wood screw

Wa,£te .

5. Slide the range against the wall, and check for proper installation by grasping the front edge of the cooktop andcarefully attempting to

tilt the range forward.

WHEH ALLHOOKUPSARE COMPLETED: MAKE SUREALLCOHTROLSARE LEFTIH

THEOFFPOSITIOH. MAKE SURETHEFLOWOF COMBUSTIOH

AHD VEHTILATIOHAIR TOTHE RAHGEIS

UHOBSTRUCTED.

COHVERTIHGTO LPGAS

(or converting back to natural gas from LP)

This range leaves the factory set for use with natural gas. If you want to convert to LP gas, the conversion must be performed by a qualified LP

gas installer. The conversion instructions and LP orifices

can be found attached to the range next to the pressure regulator.

Keep these instructions and the orifices in case

you want to convert back to natural gas.

Page 42

NOTES

Page 43

QUESTIONS?

BEFORE YOU CALL FOR SERVICE...

PROBLEM POSSIBLE CAUSE

GEAppliances.com

TOP BURNERS DO NOT LIGHT OR DO NOT

BURN EVENLY

BURNER FLAMES VERY

LARGE OR YELLOW SURFACE BURNERS

LIGHT BUT OVEN DOES NOT

• Make sure electrical plug is plugged into a live power outlet.

• Burner holes on the side or around the top of burner may be clogged. Remove burners Ion models with standard twin bumers) or bumer heads _on models with

sealed burners) or burner caps on spill-proof models, and clean them with a sewing needle or twist-tie. Make sure you do not enlarge the holes. On

spill-proof models, check electrode area for burned-on food or grease.

• Make sure the drip pans ton some models) are installed correctly.

• Pilot(s) is (are) not lit (on standing pilot models). See the Lighting Instructions for Standing Pilot Models in Surface Cooking.

• If range is connected to LP gas. contact the person who installed your range or made the conversion.

• The oven gas shut-off valve may have accidentally been moved during cleaning or moving.

To check the oven gas shut-off valve on standard twin burner models, raise the cooktop and look for the gas shut-off lever at the extreme right rear corner.

(Standing pilot models do not have a gas shut-off valve on the regulator.

Follow the directions in box A or B that match your regulator type.

Lever shown closed./

Standard Twin Burner Models

To check the oven gas shut-off valve on sealed burner models, remove the storage drawer, broiler drawer or kick panel and look for the gas shut-off

lever at the back of the range.

Standard Twin Burner Models

)

, Lever shown /

\ closed. PULL /

Sealed Burner Models

(continued next page)

Page 44

BEFORE YOU CALL FOR SERVICE...

PROBLEM POSSIBLE CAUSE

(continued)

CLOCK DOES NOT WORK

OVEN LIGHT DOES NOT COME ON

OVEN WILL NOT WORK

OVEN TEMPERATURE TOO HOT OR TOO COLD

FOOD DOES NOT ROAST OR BAKE PROPERLY

FOOD DOES NOT

BROIL PROPERLY

RAINBOW EFFECT IN THE OVEN WINDOW

Ion some models) STRONG ODOR

• Range electrical plug must be securely seated in a live power outlet. Check for blown fuse or tripped circuit breaker.

• Bulb may be loose or bumed out.

• Electrical plug must be plugged into a live power outlet.

• Plug on the range is not completely inserted in the electrical outlet.

• Pilot(s) is (are) not lit ton standing pilot models). See the Lighting Instructions for Standing Pilot Models in Using Your Oven.

• The circuit breaker in your house has been tripped, or a fuse has been blown.

• Oven controls not properly set.

• The OVEN CONTROL knob needs adjustment. See the Adjust the Oven Thermostat--Do It Yourself section.

• Oven controls not properly set. See the Baking or Roasting section.

• Shelf position is not correct.

• Incorrect cookware or cookware of improper size is being used.

• Oven thermostat needs adjustment. See the Adjust the Oven Thermostat--

Do It Yourself section.

• Aluminum foil used improperly in the oven.

• Oven bottom not securely seated in position.

• Oven controls not properly set. See the Broiling section.

• Oven door and!or broiler drawer not closed.

• Improper shelf position being used. See the Broiling section.

• Food is being cooked on a hot pan.

• Cookware is not suited for broiling.

• Aluminum foil used on the broiler pan grid has not been fitted properly and slit as recommended.

• Oven bottom not securely seated in position.

• This is normal. It is caused by the heat treatment applied to the oven window.

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

• An odor from the insulation around the oven liner is normal for the first few times oven is used. This is temporary.

Page 45

GE Service Protection Plus TM

GE, a name recognized worldwide ff)r quality and dependability, offers you Service Protection Plus"--comprehensive protection on all your appliances--

No Matter What Brand!

Benefits Include: * Backed by GE

* All brands covered * Unlimited service calls

* All parts and labor costs included * No out-of-pocket expenses

* No hidden deductibles * One 800 number to call

You will be completely satisfied with our service protection or you may request your money back

on the remaining value of your contract. No questions asked. It's that simple.

Protect your refligerato_, dishwasher, washer and drym, range, TV, VCR and much more--any brand! Plus there's no exua charge for emergency service and low monthly financing is available. Even icemaker

coverage and food spoilage protection is oft>red. You can rest easy, knowing that all your valuable household products are protected against expensive repairs.

Place your confidence in GE and call us in the U.S. toll-free at 800.626.2224 for more information.

_%11brands cover_ d, up Io 20 wars old, in lhe condnenlal U.S.

We71 CoverAnyAppliance.

Anywhere. Anytime.*

.......................................... _.-__ u t here

Pleaseplacein envelopeand mail to:

General Electric Company

Warranty Registration Department

EO. Box 32150

Louisville, KY 40232-2150

Page 46

Consumer Product Ownership Registration

Dear Customer: Thank you fi)r purchasing our product and thank you fi)r placing your confidence in us.

We are proud to have you as a customer!

Follow these three steps to protect your new appliance investment:

Complete and mail your Consumer Product Ownership Registration today.

Have tlte peace of mind of knowing we

can contact you in the

unlikely mvnt of a satctv modification.

Alter mailing tlte

registration below, store this document

in a sate place. It contains inlormation

yon will need sltonld yon require service.

Our service mnnber is

800.GE.CARES (800.432.2737).

Model Number Serial Number

Important: If you did not get a registration card with your

product, detach and return the form below to ensure that your product is registered, or register

online at GEAppliances.com.

Consumer Product Ownership Registration

Read your Owner's

Manual carefitlly. It will ltelp you operate your new appliance properl>

._,,,= Cut here

Model Number Serial Number

Mr. J Ms.::i! Mrs.::i! Miss ]

Fh:st ] ] I,ast ]

Name I I I I I I I I I Name I I I I I

Street [

Address I I I I I I I I I I I I I I I I I I I I I I I

I I I I I

ap_#l , , I , , I , I E-,n:_iladd,_,_*

Zip

I)ate Pla(ed

Month I D_, I-I,, I-I , ,

GEAppliances

General Electric Cotnpany Louisville, Kentucky GEApp/iances, cotn

• Number I I I

* Please provide yore _ e-mail address to receive, via e-mail, discotmts, special otters and other important

conmatmications from GE Appliances (C, EA). {} Check here if you do not x_allt to receive comlnunicatiollS from GEA's carefully selected partners.

Page 47

ConsumerSupport.

GEAppliancesWebsite

Have a ques0on or need assistance widl your appliance? T D, the GE Appliances Website 24 hours a day, any day of file year! For greater convenience and lc,tster service, you can now download (h, vner's Manuals, order parts, catalogs, or even schedule se_Mce ondine. You can also "Ask Our Team of Experts"*"

your ques0ons, and so much more...

ScheduleService

Expert GE repair service is only one step away flom your dooI. Get on-line and schedule your service at your convenience 24 horns any day of tile year! Or call 800.GE.CARES 800.432.2737) during nomml

business hours.

RealLifeDesignStudio

GE supports the Universal Design concept--products, services and envuonments that can be used by people of all ages, sizes and capabiliOes. We recogmize the need m design for a wide range of physical and mental abilities and impai,ments. For derails of GE's Univeisal Design applications, including kitchen

design ideas for people with disabilities, check out our Website today. For the hearing impaired, please call

800.TDD.GEAC (800.833.4322).

ExtendedWarranties

GEAppliances.com

Purchase a GE extended warranty and learn about special discounts that are available while your warranty is still in eff)ct. You can purchase it on-line anytime, or call 800.626.2224 during nomml business houls.

GE Consumer Home Se_qces will s011be there _ffteryour warrant), expires.

PartsandAccessories

IndMduals qualified to service dleir own appliances can have parts or accessories sent direcdy to dleir homes (VISA, MasterCard and Discover cards are accepted). Order on-line today, 24 horns every day or

by phone at 800.626.2002 during normal business hours.

Instructionscontained& this manualcoverprocedurestobeperformedbyanyuser.OtherservicIng generally shouldbereferredto qualifiedservicepersonnelCautionmustbeexercised,sinceimproperservicingmaycause

unsafeoperation.

ContactUs

If you are not satisfied wifll die selMce you receive flom GE, contact us on our Website wifll all die details illcluding your phone numbei; or wi-im m: General Managei; Customer Relations

GE Appliances, Appliance Park I,ouisville, KY40225

RegisterYourAppliance

GEAppliances.com

Register your new appliance ondine--at your convenience! Timely product regisnaOon will allow for enhanced communication and prompt seivice under die tei_ns of your warrant3,, should die need alJse.

You mW also mail in the pre-prinmd regisuaOon card included in the packing mamrial, or detach and

use the fore1 in this (h,vner's Manual.

Page 48

YOUR GAS RANGE

WARRANTY

Staple sales slip or cancelled check

here. Proof of original purchase date

is needed to obtain service

under warranty.

WHAT IS COVERED

WHAT IS NOT COVERED

FULL ONE-YEAR WARRANTY

For one year from date of original purchase, we will provide, free of

charge, parts and service labor in your home to repair or replace

any part of the range that fails because of a manufacturing defect.

This warranty is extended to the original purchaser and any succeeding

owner for products purchased for ordinary home use in the 48 mainland states, Hawaii,

Washington, D.C. and Canada.

• Service trips to your home to teach you how to use the product.

• 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 as described in the Installation

Instructions provided with the product.

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 Card R>

servicers during normal working hours. Should your appliance need service,

during the warranty period or beyond, in the United States call

800.G E.CARES (800.432.2737). In Canada consult your telephone

directory for the Camco Service Center.

• 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, fire, floods or acts of God.

• Incidental or consequential damage caused by possible defects with this appliance.

Some states/provinces do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion may not

apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state/province to province. To

know what your legal rights are in your state/province, consult your local or state/provincial consumer affairs office or your state's Attorney General.

Warrantor--In the United States: General Electric Company, Louisville, KY 40225

Warrantor--In Canada: Camco Inc.

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Specifications and Main Features

Frequently Asked Questions

User Manual