GE JGCS54EH, JGCC58EH Use and Care Manual

Download

Page 1

Howtoget

_*-.

UseandCareof gasmodels

JGCS54EH JGCC58EH

Features p6 Surfhcecooking Ovencooking Specialcareof

continuous-cleaningoven Questions?

Usethe ProblemSolver

_—

———

.—

~.-

.—.

plo

p14

ply

Your Direct Line to General Electric

GE NE RAL@EIECTRIC

The GE Answer Centeti 800.626.2000

1+9-4180L

Page 2

Help us

Before Using Your Range. . . . ...2

Installing the Range . . . . . . . . ...3

Leveling the Range . . . . . . . . . ...3

Safety Instructions . . . . . . . ...3-5

Features ofYourRange . . . . . ...6

!krface Cooking . . . . . . . . . ...7.8

Clockand Timer . . . . . . . . . . ...8

Using Your Oven . . . . . . . . . . ...9

Baking . . . . . . . . . . . . . . . . . ...10

Baking Guide . . . . . . . . . . . . . ..ll

Roasting . . . . . . . . . . . . . . . . . . .12

Roasting Guide . . . . . . . . . . . . ..l2

Broiling . . . . . . . . . . . . . . . . . . . . 13

Broiling Guide . . . . . . . . . . . ...13

SpecialCareof

Continuous-Cleaning Oven ..14

CareandCleaning . . . . . . ...14-17

Cleaning Guide . . . . . . . . . . . ...18

TheProblemSolver . . . . . . . ...19

IfYouNeedService . . . . . . . ...19

Warranty . . . . . . . . . ..BackCover

help WN.L..

Read this book carefully.

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

Keep it handy for answers to your questions.

If you don’t understand something or need more help, write (include

your phone number): Consumer Affairs

General Electric Company

Appliance Park Louisville, KY40225

Write down the model

and serial numbers.

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

These numbers are also on the Consumer Product Ownership Registration Card that came with your range. Before sending in this card, please write these numbers here:

FOR YOUR SAFETY i

Turn OFF all range

controls If you smell gas:

1. Open windows

2. Don’t touch electrical switches*

3. Extinguish any open flame

4. Immediately call your / gas supplier

●Don’t turn electric switches ~

on or off because sparks may ‘ ignite the gas.

~ Keep the appliance \

area clear and free from ‘ combustible materials, I gasoline and other flammable vapors and liquids.

~ t

Model Number

Serial Number

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

If you received a damaged range...

Immediately contact the dealer (or

builder) that sold you the range.

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

Check the Problem Solver on

page 19.It lists causes of minor operating problems that you can correct yourself.

‘7

Page 3

Imtdhg “the

IMPORTANT SAFETY INSTRUCTIONS

Range

Your range, like so many other household items, is heavy and can settle into soft floor coverings such as cushioned vinyl or carpeting. When moving the range

on this type of flooring, use care.

Do not install the range over kitchen carpeting unless you

place an insulating pad or sheet of

l/4-inch-thick plywood between

the range and carpeting.

When the floor covering ends at the

front of the range, the area that the

range will rest on should be built up with plywood or similar material to the same level or higher than the

floor covering. This will allow the

range to be moved for cleaning or

servicing.

Your range must be level in order to

produce proper cooking and baking

results. After it is in its final location,

place a level horizontally on an oven

shelf and check the levelness front to back and side to side. Level the range by adj usting the leveling legs or by placing shims under the corners as needed.

%..4

Read all instructions before using this appliance.

When YouGet YourRange

● Havetheinstallershowyouthe

locationof the rangegas cut-off valveandhowto shut itoff if necessary.

● Haveyourrangeinstalled and

properlygroundedbya qualified installer,in

Installation Instructions. Any

adjustment and service shouldbe performed only byqualified gas range installers or service technicians.

● Plug yourrange into a

120-voltgroundedoutlet only.

Do not removethe round grounding prong from the plug. If in doubt about the grounding of the homeelectrical system, it is your personal responsibility and obligationto havean ungrounded outlet replaced with a properlygrounded three-prong outlet in accordance with the National Electrical Code. Do not use an extensioncord with this appliance.

Besure all packingmaterials

are removedfrom the range

beforeoperating it, to prevent

fire or smoke damage should

the packing material ignite.

c Be sureyour rangeis correctly

adjustedbya qualified service technicianorinstallerforthetype ofgas (NaturalorLP)onwhichit isto beused. Yourrangecan be

convertedfrom useon onetype of gasto the other. See Installation Instructions.

● Afterprolongeduse of a

range,highfloor temperatures mayresultandmanyfloor coveringswill notwithstandthis

kindofuse. Neverinstall the

rangeovervinyltile or linoleum that camot withstandsuchtype of use. Neverinstallit directlyover

‘nteriorkitchen carpeting.

accordance with the

Using Your Range

● Don$t leave c~dren done or

unattendedwherea rangeis hot orin operation.Theycould be

seriouslyburned.

c Don’tallowanyoneto climb, standor hangon the door, broilercompartmentor range top.Theycould damage the range

and eventip it overcausing severe personalinjury.

● CA~ON: DO N~ s~~

ITEMS OF INTERESTIO

CHILDRENINCABINE7X

ABOVEARANGEORONTHE BACKSPLASHOF A RANGE-

CHILDRENCLIMBINGON

THERANGETOREACHITEMS

COULD BE SERIOUSLY

INJURED.

. Let burnergrates and

surfacescool before touching

themor leavingthem where

childrencan reachthem.

● Neverwear loose fitting or

hanginggarmentswhile using

theappliance. Flammable

material could be ignited if

brought incontact with flameor

hot ovensurfiicesand maycause

severeburns.

● Neveruse your appliance for

warmingor heating the room.

Prolongeduse ofthe range without adequate ventilation can be hazardous.

● Donot usewater on grease

&es. Neverpick up a flaming pan. ‘ikmoffburner, then smother

flamingpan bycoveringpan

completely with well fitting lid,

cookie sheet or flat tray. Flaming grease outsidea pan can be put out bycoveringwith baking soda or, if available,a multi-purpose dry chemical or foam type fire extinguisher.

other

(continued neti page)

Page 4

Ii!YiPORTi!iiiTS?KFBTYIN!!5TRUCTIONS(continued)

Read all instructions before using this appliance.

c Do notstore flammable materials in an oven or near the cooktop.

s Do not let cooking grease or otherflammable materials accumulatein or neartherange.

Surface Cooking

● Alwaysuse the LITE position

vthenigniting top burnersand makesurethe burners haveignited.

. Never leave surface burners

unattendedat HIGH flame settings. Boilovercauses

smoking and greasy spillovers that maycatch on fire.

QAdjusttop burner flame size

so it doesnot extendbeyondthe edge ofthe cooking utensil.

Excessiveflame is hazardous. c Use only dry potholders—

moist or damp potholders on hot surfaces may result in burns from steam. Do not letpotholderscome near open flames

utensils. Do not use a towel or other bulky cloth in place of a potholder.

● Toavoidburns, ignition of

flammable materials, and spillage, turn the cookware handle toward the side or back of the range

without extending over adjacent burner.

● Alwaysturn surface burner to

OFF beforeremoving utensil.

● Carefullywatchfoods being

fried at HIGH flame setting.

. Neverblock the vents(air

openings)of the range. They

providethe air inlet and outlet

which is necessary for the range

to operate properly with correct

combustion.

when lifiing

● Do notuse a wokon the

cookingsurface if the wokhas a roundmetal ring whichis placedover theburner grateto supportthe 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 allowedbycurrent standards, resulting in a health hazard.

● Foodsfor frying shouldbe as

dryas possible.

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

● Use least possibleamount of

Frost on frozen

fatfor effective shallowor deepfat frying. Filling the pan too full

of fat can cause spilloverswhen foodis added.

● If a combinationof oils or

fatswill be used in frying, stir together beforeheating, or as fatsmelt slowly.

● Alwaysheat fat slowly,and

watchas it heats.

● Use deep fatthermometer

wheneverpossibleto prevent overheating fat beyondthe smoking point.

● Use properpan size—Avoid

pans that are unstable or easily tipped. Select utensils having flat bottoms large enoughto properly contain food avoidingboilovers and spillovers, and large enough to coverburner grate. This will both savecleaning and prevent hazardous

since heavy spattering or spillovers left on range can ignite. Use pans with handles that can be easily grasped and remain cool.

● Use only glasscookwarethat

accumulations of food,

is recommendedfor use on gas burners.

c Keepall pIasticsawayfrom topburners.

. Toavoid the possibilityof a burn, alwaysbecertain that the controls forall burners areat

OFF position andall grates are cool beforeattempting to removethe grate.

. When flaming foodsunder the hood, turn the fan off. The

fan, if operating, may spread the flame.

c If rangeis located near a window,do not use long curtains

which could blowoverthe top burners and create a fire hazard.

c If yousmell gas,

gas to the range and call a qualified service technician. Never use an open flame to locate a leak.

Whencooking pork, follow

turn off the

our directions exactly and always cook the meat to at least 170°F. This assures that, in the remote possibility that trichina maybe present in the meat, it will be killedand meat will be safeto eat.

Baking, Broiling and Roasting

● Do notuse ovenfor a storage

area.

● Standaway from the range

when opening

oven.The hotair or steam whichescapes can cause burns ‘ tohands, faceand/or eyes.

● Keepovenfree from grease

buildup.

● place ovenshelves in desired

positionwhile ovenis cool.

● Pulling outshelf to the shelf

stopis a conveniencein lifting

heavyfoods. It is also a

the door of a hot -“

Page 5

precaution against burnsfrom touching hot surfaces of the door or ovenwalls.

c Don’theat unopened food containers in the oven. Pressure couldbuild upandthe container could burst causing an injury.

c Don’tuse aluminum foil

anywherein the ovenexceptas

described in this book. Misuse

could result in a fire hazard or damage to the range.

Tjseonly glasscookwarethat

is recommended for use in gas oven.

s When using cooking or roasting bagsin oven, follow the manufacturer’sdirection.

● Always remove broiler pan

from broiler compartment as soon as you finish broiling.

Grease left in the pan can catch fire if oven is used without

removingthe grease from the

broiler pan.

● when broiling, if meat istoo

close tothe flame, the fatmay ignite. Trim excessfatto prevent

excessiveflare-ups.

● Make sure broiler panis in

placecorrectly to reduce the

possibility of grease fires.

QIf you should have a grease fire in the broiler pan, turnoff oven, and keep drawerclosed to contain fire until it bums out.

Cleaning YourRange

● Cleanonlypartslistedinthis

Useand

QKeeprange clean andfree ofaccumulations of greaseor spilloverswhich may ignite.

CareBook.

If YouNeed Service

s Read 66Theproblem solver”

on page 19of this book.

*Don’tattemptto repair or replaceany part of your rangeunless it is specifically recommendedin this book.

All

other servicing should be referred to a qualified technician.

SAW THESE

INSTRUCTIONS

Page 6

Featmes oflbur Range

Model JGCC58EH with Continuous-Cleaning

Feature Index

1 Model and Serial Numbers (under cooktop)

2 Surface Burner Controls

3 Surface Burners, Grates and Chrome Drip Pans 4 Nonstick Coated Griddle, Fifth Burner and Cover 5 Griddle and Fifth Burner Control 6 Lift-Up Cooktop (locks in up position) 7 OVEN TEMP Knob 8 OVEN SET Knob

9 Automatic Oven Timer, Clock and Minute Timer 10 Clock and Four-Hour Timer 11 Cooktop Light 12 Cooktop Light Switch 13 Oven Interior Light 14 Oven Light Switch 15 Oven Vent 16 Storage Compartment

17 Oven Shelves

18 Oven Shelf Supports

19 Broiler Pan and Rack

20 Removable Oven Door

21 Removable Oven Bottom

Oven interior

Model JGCS54EH with

l%rcelain-Enamei Oven Interior

See page

7 16 7 7

9 8 8 8

8 8 9 9 9 7

9, 15

9 13 15 15

JGCC58EH

●

JGG54EH

●

Page 7

Surface Cooking

Automatic Ignition

Your surface burners are lighted by electric ignition, eliminating the need for pilot lights with constantly burning flames.

In case of a power outage, 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 Burner controls

Knobs that turn the surface burners on and off are located on the lower

front panel. The two on the left and the two on the right are marked as to which burners they control. The knob in between controls the griddle and fifth burner.

T{]Light a Surface Burner

Push the control knob in and turn

it to LITE. You will hear a little clicking noise—the sound of the burner lighting. After the burner ignites, turn the knob to adjust the flame size.

● Check to be sure the burner you

turned on is the one you want to use.

● 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.

● Be sure the burners and grates are

cool before you place your hand, a

potholder, cleaning cloths or other

materials on them.

How to Select Flame Size

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

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

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

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

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

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

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

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

more.

Air Adjustment

An air adjustment shutter for each surface burner regulates the flow of air to the flame.

When the right amount of air flows into the burner, the flame

will be steady, relatively quiet and have approximately 3/4” sharp blue cones. This usually results when the shutter is about halfivay open.

With too much air, the flame will be unsteady, possibly won’t bum all the way around, and will be noisy, sounding like a blowtorch.

With not enough air, you won’t see any sharp blue cones in the flame, you may see yellow tips, and soot may accumulate on cookware.

Loosen , /

Air adjustmt%t shutter

The air adjustment shutters set on the hood ~f the valve and are either locked in place with Phillips head screws or positioned on the burner tubes by friction fit.

To adjust the flow of air to the burners, loosen the Phillips head

screws and rotate the shutters (or apply a blade-type screwdriver against the friction-fit shutters and push) to allow more or less air into the burner tubes as needed.

Interchangeable Griddle and Fifth Burner

Model JGCC58EH

The nonstick griddle changes places quickly and easily with the fifth drip pan and burner grate, and can be kept in the storage compartment right at the range when not in use. An enamel cover helps protect the nonstick finish when you leave the griddle on the range.

Page 8

surface‘coding

cookto~ Light

Model JGCC58EH

A full-width fluorescent light in the backsplash illuminates the cooktop. Press and momentarily hold the Panel Light switch on the lower fkont panel to turn the light on and off.

Top-of-llange Cookware

Aluminum:

cookware is recommended because

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

CastIron:If heated slowly, most

skillets will give satisfactory results. Enamelware: Under some

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

Glass: There are two types of glass utensils—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 generally work satistictorily if used at medium heat as the manufacturer recommends.

Medium-weight

Clock and Timers

The Clock and Timers on your range are helpful devices that serve several purposes;

Clock & NIinute Timer

Model JGCC58EH To set the clock, push the knob in

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

The Minute Timer has been combined with the range clock. Use it to time all your precise cooking operations. You’ll nxognize

it as the pointer which is different in color than the clock hands.

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

To set the

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

At the end of the set time, a buzzer sounds to tell you time is

up. llm the knob, without pushing

in, until the pointer reaches OFF and the buzzer stops.

.Womatk Oven Thner

Model JGCC58EH

This Timer will automatically start and stop your oven for you. Here’s what you do:

1. Make sure both your range clock and the START dial show the correct

time of day. When the START knob

is pushed in and turned, it will “pop” into place when the time shown on the range clock is reached.

MinuteTimer,turn the

2. Set the START control. Push in and turn the START knob to the time you want the oven to turn its( lf on. (If you want it to start cooking immediately, do not set Start time.)

3. Set the S~P control. Push in and turn the STOP knob to the time you want the oven to turn itself off.

Note: There must beat least a halfhour difference between the START and STOP dials for the automatic control to work.

4. Set the OVEN SET knob to AUTO OVEN.

5. Set the OVEN TEMP knob to the desired cooking temperature.

Now the oven will turn itself on immediately or at a later Start time that you set, cook at the temperature you selected and turn itself off at

the Stop time you selected. After you take your food out of the

oven, be sure to turn the OVEN TEMP control to off and the OVEN SET knob to the MAN OVEN setting where it should be

kept for normal oven use.

~k)ck and $~011~ ~~~w

Model JGCS54EH

This model has a time-of-day clock and a 4-hour timer but does not have Start and Stop dials needed for automatic oven cooking.

Page 9

Using Your Oven

Automatic Ignition

The oven burner on your range is lighted by electric ignition eliminating the need for standing pilot lights.

To Light the Oven Burner

Turn the OVEN TEMP knob to the desired temperature. The burner should ignite within 60 seconds.

Your oven cannot be operated without electric power.

CAUTION: DO NCYI’MAKE ANY ATTEMIT TO OPERATE THE

EI,ECI’RIC IGNITION OVEN DURING AN ELECJXUCAL POWER FAILURE. Resumption

of electrical power when OVEN

TEMP control is in any position

other than OFF will result in

automatic ignition of the oven burner and could cause severe burns if, at the time, you were attempting to light the burner with a match.

(ii)

Air Adjustment

The flow of air to the oven burner is adjusted in the same manner as it is for the surface burners (see page 7).

When the air flow is properly adjusted, the oven burner flame should be steady, with approximately

l-inch blue cones and should not

extend out over the baffle edges.

Before Using Your Oven

1. Look at the control. Be sure you

understand how to set it properly.

2. Check the inside of the oven. Look at the shelves. Practice removing and replacing them while the oven is cool.

3. Read the information and tips on the following pages.

4. Keep this book handy where you can refer to it—especially during the first few weeks of getting acquainted with your oven.

Oven Controls

The controls for your oven, marked OVEN SET and OVEN TEMP, are located on the upper control panel— one on each side of the clock.

The OVEN SET knob has two

settings. The AUTO OVEN setting lets you program your oven to start

and stop automatically at pre-set

times. The MAN OVEN setting is where the knob should be set for normal oven use.

The OVEN TEMP knob has cooking temperatures marked in 25°F. increments on the dial. Turn it to the desired cooking temperature and the flame will come on, usually within 30 to 60 seconds.

Afier the oven reaches the selected

temperature, the oven burner will

cycle—off completely, then on with a full flame-to keep the oven temperature controlled.

Oven Shelves

The shelves are designed with stop-locks. When placed correctly on the shelf supports, the shelves 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 “stop” position. Place the cookware on the shelf, then slide the shelf back into the oven. This will eliminate reaching into the hot oven.

To remove a shelf from the oven, push it back, lift the rear of the shelf and pull it out.

Shelf Positions

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

Oven Light

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

Oven Vent

Your oven is vented through a duct at the center rear of the range (see page 6). Do not block the opening of this duct when cooking in the oven—it is important that the flow of fresh air to the oven burner be uninterrupted. Avoid touching the vent openings or nearby surfaces during oven cooking-they may become hot.

Page 10

Baking

How to Set Your Range

for Baking

1. Position theshelfor shelvesin

the oven.

2. Close oven door, turn OVEN

TEMP knob to desired temperature and preheat oven for at least 10 minutes if preheating is necessary. Make sure OVEN SET control is turned to MAN OVEN, indicating the oven is to be operated manually.

3. Place food in oven on center of shelf. Allow at least an inch between edge of bakeware and oven wall or adjacent utensils.

If cooking on two shelves at the same time, place shelves about 4 inches apart and stagger food on them.

4. Check food for doneness at minimum time on recipe. Cook

longer if necessary. Switch off

heat and remove food.

Preheating

Preheating is important when using temperatures below 225 ‘F. and when baking foods such as biscuits, cookies, cakes and other pastries.

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

Shelf Positions

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

When baking three or four items, use two shelves positioned on the second and fourth sets (B &D) of

supports from bottom of oven. Bake angel food cakes on first shelf

position (A) from bottom of oven.

Baking Tips

● Follow a tested recipe and

measure the ingredients carefully. If you are using a package mix, follow label directions.

● If moisture is noticeable on the

front of the oven or on the oven window when first turning on the oven, leave the oven door ajar for a-

few minutes oruntilthe oven iswarm.

CAKES

Cake rises higher on one side

● Batter spread unevenly in pan.

. Oven shelves not level.

● Using warped pans.

c Incorrect pan size.

● Do not open the oven door during

a baking operation—heat will be lost and the baking time might need to be extended. This could cause poor baking results.

● Do not disturb the heat circulation

in the oven with the use of aluminum

Cakes cracking on top

● Check oven temperature.

● Batter too thick, follow recipe

or exact package directions.

● Check for proper shelf position.

● Check pan size called for in recipe.

● Improper mixing of cake.

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

~foilon the oven bottom.

Cake falls

● Too much shortening, sugar or

liquid.

● Check leavening agent, baking

powder or baking soda to assure

Common Baking Problems and Possible Solutions

PIES Burning around edges

● Oven too fill; avoidovercrowding.

● Edges of crust too thin.

● Incorrect baking temperature.

Bottom crust soggy and unbaked

● Allow crust and/or filling to cool

sufficiently before filling pie shell.

● Filling maybe too thin or juicy.

● Filling allowed to stand in pie shell

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

● Ingredients and proper measuring

affect the quality of the crust. Use a

freshness. Make a habit to note expiration dates of packaged

ingredients.

● Cake not baked long enough or at

correct temperature.

● If adding oil to a cake mix, make

certain the oil is the type and

amount specified.

Crust is hard s Check temperature.

. Check shelf position.

Cake has soggy layer or streaks at bottom

● Undermining ingredients.

● Shortening too soft for proper

creaming.

● Too much liquid.

tested recipe and good technique.

Make sure there are no tiny holes or tears in a bottom crust.

“Patching”

a piecrust could cause soaking.

COOKIES & BISCUIIS

Doughy center; heavy crust on surface

s Check temperature.

Pie filling runs over

● Top and bottom crust not well

sealed together.

● Edges of pie crust not built up

high enough.

TOO much filling.

● Check size of pie plate.

Pastry is tough; crust not flaky

● Too much handling.

● Fat too soft or cut in too fine.

Roll dough lightly and handle as little as possible.

● Check shelf position.

. Follow baking instructions carefully as given in reliable recipe “ or on convenience food package.

c Flat cookie sheets will give more

even baking results. Don’t overcrowd

foods on a baking sheet.

● Convenience foods used beyond

their expiration date.

Browning more noticeable on one side

● Oven door not closed properly,

check gasket seal.

● Check shelf position.

(

Page 11

Baking Guide

1. Aluminum pans conduct heat quickly. For most conventional baking, light, shiny finishes give best results because they help prevent over-browning in the time it takes for heat to cook the center areas. Werecommend dull (satin-finish) bottom surfaces of pans for cake pans and pie plates to be sure

those areas brown completely.

2. Darkornon-shiny finishes, alsoglass andpyroceram, generally absorb heat which may result indry, crisp crusts. Reduce oven heat 25% if lighter crusts are desired. Preheat cast iron for baking some foods for rapid browning when food is added.

Food Cookware Bread

Biscuits (%-in. thick) Shiny Cookie Sheet

Coffee cake Shiny Metal Pan with

Corn bread or muffins Cast Iron or Glass Pan Gingerbread Shiny Metal Pan with

Muffins Shiny Metal Muffin Pans Popovers

Quick loaf bread Metal or Glass Loaf Pans Yeast bread (2 loaves)

Plain roils Sweet rolls

Cakes

(without shortening) Angel food Jelly roll Metal Jelly Roll Pan Sponge Metal or Ceramic Pan A 325°-3500 45-60

Cakes

Bundt cakes Metal or Ceramic Pan Cupcakes Shiny Metal Muffin Pans Fruit cakes

Layer Shiny Metal Pan with B

Layer, chocolate Shiny Metal Pan with

Loaf

Brownies Metal or Glass Pans Drop Cookie Sheet

Refrigerator Rolled or sliced Cookie Sheet

Fruits, Other Desserts

Baked apples Custard

Puddings, rice Glass Custard Cups or B 325° 50-90 Cook bread or rice pudding with custard and custard Casserole base 80 to 90 minutes.

Pies Frozen Meringue

One crust Two crust Pastry shell

Miscellaneous

Baked potatoes Scalloped dishes Souffles

“,

satin-finish bottom

Deep Glass or Cast Iron Cups

Metal or Glass Loaf Pans

Shiny Oblong or Muffin Pans Shiny Oblong or Muffin Pans

Aluminum Tube Pan

Metal or Glass Loaf or

Tube Pan

satin-finish bottom

satin-finish bottom Metal or Glass Loaf Pans

Cookie Sheet

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

Foil Pan on Cookie Sheet Spread to crust edges

Glass or Satin-finish Metal Glass or Satin-finish Metal Glass or Satin-finish Metal

Set on Oven Shelf Glass or Metal A, B, C 325°-3750 Glass B

Shelf Oven Time,

PWitions Temperatures Minutes Comments

B, C 400°-4750

B, A

B 400°-4500 20-40 B 350° 45-55

A, B

B 375°

B 350°-3750

A, B 375°-4250 45-60 browning.

A, B 375°-4250 10-25 For thin rolls, Shelf B maybe used. B. A 350°-3750 20-30 For thin rolls, Shelf B maybe used.

B 375°-4000 10-15 Line pan with waxed paper.

A, B 325°-3500

B 350°-3750 20-25

A, B

B 350°-3750 25-30

B 350”

B, C 325°-3500 B, C 350°-4000

B, C 400°-4250 6-12 B, C 375°-4000

A, B. C 350°-4000

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

B, A 325°-3500

A, B

B B

A, B, C

350°-4000 20-30

400°-4250

325°-3750

275°-3000 2-4 hrs.

350°-3750

400°-4250 45-70

400°-4250 400°-4250 40-60

450°

325°-4000 60-90

300°-3500 30-75

15-20 Canned, refrigerated biscuits take 2 to 4

20-30 Decrease about 5 minutes for muffin mix. 45-60

45-60

30-55 Two piece pan is convenient.

45-65

20-35

40-60

25-35 Bar cookies from mix use same time.

10-20

7-12

30-60

15-25 To quickly brown meringue use 400°F. for

45-60

12-15

30-60

minutes less time.

Preheat cast iron pan for crisp crust.

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

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

Use Shelf C and increase temperature 25° to 50”F. for more browning.

custard.

Large pies use 400”F. and increase time.

8 to 10minutes.

Custard fillings require lower temperature,

longer time.

Increase time for large amount or size.

Page 12

Roasting

Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncovered in your oven. Roasting temperatures, which should be low and steady, keep spattering to a minimum. When

roasting, it is not necessary to sear, baste, cover, or add water to your meat. Roasting is easy, just follow ‘ these steps:

Step 1. Position oven shelf at second from bottom position (B) for small size roast (3 to 5 lbs.) and at bottom position (A) for larger roasts.

Roasting Guide

Step 2: Check weight of roast.

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

Step 3: Turn OVEN TEMP control to desired temperature. Check the Roasting Guide for temperatures and approximate cooking times.

Step 4: Most meats continue to cook slightly while standing after being removed from the oven. For rare or medium internal doneness, you may wish to remove meat from the oven just before it is done if it is to stand for 10 to 20 minutes while Youmake mavv. You’ll find it

. “d easier to carve as well as done to

your liking. If no standing is planned, cook meat to su~gested temperature.

Frozen Roasts

Frozen roasts of beef, pork, lamb, etc., can be started without

thawing, but allow 10 to 25 minutes per pound additional time (10 minutes per pound for roasts under 5 pounds, more time for larger roasts).

Thaw most frozen poultry before roasting to ensure even doneness. Some commercial frozen poultry can be cooked successfully without thawing. Follow direction; given on packer’s label.

‘NW

Meat

Tender cuts; rib, high quality

sirloin tip, rump or top round*

Lamb leg or bone-in shoulder*

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

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

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

Rmltry

Chicken or Duck Chicken pieces

Turkey

Oven

Temperature

325°

325° 325° 325°

325°

375°

325°

Doneness in Minutes per R)und

Rare: Medium: Well Done:

Well Done: Well Done: To Warm:

Well Done:

Well Done: 35-40 30-35 185°-1900 Well Done:

Well Done:

Approximate Roasting T\me Internal

3 to 5-lbs. 24-30

30-35 35-45

21-25 25-30 30-35

35-45 35-45

10 minutes per lb. (any weight) Under 10 lbs. 20-30 17-20

3 to 5-lbs.

35-40

10 to 15-lbs. 20-25 15-20 185°-1900

6 to 8-lbs.

18-22 22-25 28-33

20-23 24-28 28-33

30-40 30-40

10to 15-lbs.

Over 5 lbs.

Over 15Ibs.

Temperature ‘F

130°-1400 150°-1600 170°-185°

130°-1400 150°-1600 170°-1850

170°-1800 170°-180°

125°-1300

160°

185°-1900

In thigh:

,’.

Page 13

Broiling

Broiling is cooking food by direct heat from above the food. Your range has a convenient compartment below the oven for broiling. It also has a specially designed broiler pan and rack that allow dripping fat to drain away from the foods and be kept away from the high heat of

the gas flame.

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

FIow to Broil

1. If meat has fat or gristle near the

edge, cut vertical slashes through it about 2 inches apart, but don’t cut into meat. We recommend that you

trim fat to prevent excessive

smoking, leaving a layer about

l/8-inch thick.

2. Remove broiler pan and rack

from broiler compartment and

place food on rack.

3. Pull out drawer and position broiler pan in compartment.

Placing food closer to flame increases exterior browning of food, but also increases spattering

and the possibility of fats and meat

juices igniting.

4. Close broiler door and, for most

foods, turn OVEN TEMP knob to

BROIL. Exceptions are chicken and ham which are broiled at a lower setting in order to cook food through before over-browning it.

5. ‘Ibm most foods once during cooking; (the exception is thin fillets of fish; oil one side, place that side down on broiler rack and cook without turning until done). Time foods for about one-half the total cooking time, turn food, then continue to cook to preferred doneness.

Broiling Tips

● Broiling is usually done with oven

and broiler doors closed. However, if you like your steaks very rare inside and charred on the outside,

leave the oven door slightly ajar.

Quantity

Food Bacon

Ground Beef

Well Done

Beef Steaks Rare

Medium Well Done

Rare Medium Well Done

Chicken (450°)

Bakery Products

Bread (Toast) or

Toaster Pastries

English Muffins

Lobster tails (6 to 8-oz. each)

Fish

Ham slices (4507

Precooked

Pbrk chops

Well Done

Lamb chops

Medium Well Done

Medium

Well Done

Wieners,

similar precooked sausages, bratwurst

andlor

Thickness

%-lb. (about 8

thin slices)

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

l-in. thick

(1-l% lbs.)

1%-in. thick

(2-2 % Ibs.)

1whole (2 to 2%-lbs.), split lengthwise

2-4 slices

1pkg. (2) 2-split

2-4

l-lb. fillets % to %-in. thick

l-in. thick B

2(% inch) 2 (%-in. thick),

about 1lb.

2(1 inch) about 10-12 oz.

2 (1% inch), about 1lb.

l-lb. pkg. (10) c

Shelf

Position

c 9-1o

A A A

A 30-35 25-30

c B 13-16 Do not

A A

B B

● Use tongs to turn meat over—

pierced meat loses juices.

● Steaks and chops should be at

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

M Side

Vfinutes

‘Ilme,

13 10

2-3

10 13

10 10

2nd Side

Time,

Minutes

7-8

7 5-6 8-9

6-7

12-14 16-18

turn over.

4-5

10-12

4-7

4-6

12-14

1-2

Comments

Arrange in single layer.

Space evenly. Up to 8 patties take about same time.

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

Slash fat.

Reduce times about 5 to 10min. per side for cut-up chicken.

Brush each side with melted butter. Broil with skin side dmvn first and broil with door closed.

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

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

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

Incnnse times 5-10min. per side for 1%-in. thick or home cured.

Slash fat.

If desired, split sausages in half lengthwise into 5 to 6-in. piexxs.

6. Thm OVEN TEMP knob to

OFF. Remove broiler pan from compartment and serve food

immediately. Leave pan outside

compartment to cool.

Page 14

Care and Cleaning

Proper care and cleaning are important so your range will give you efficient and satisfactory service. Follow these directions carefilly in caring for it to help assure safe and proper maintenance.

BE SURE ELECTRIC POWER IS OFF BEFORE CLEANING ANY PMT OF YOUR RANGE.

Special Care of the Continuous-Cleaning Oven Interior

Model JGCC58EH

This model has a Continuous-

Cleaning oven that cleans itself

while cooking. The inside of the

oven—top, sides, and back—is

finished with a special coating

which cannot be cleaned in the

usual manner with soap, detergents,

commercial oven cleaners, coarse

abrasive pads or coarse brushes.

Their use and/or the use of oven

sprays will cause permanent damage.

The special coating is a porous ceramic material which is dark in

color and feels slightly rough to the touch. If magnified, the surface

would appear as peaks, valleys, and

sub-surface “tunnels:’ This rough

finish tends to prevent grease spatters from forming little beads or droplets which run down the

side walls of a hard-surface oven

liner leaving unsightly streaks that

require hand cleaning. Instead, when spatter hits the porous finish

it is dispersed and is partially

absorbed. This spreading action increases the exposure of oven soil to heated air, and makes it

somewhat less noticeable. soil may not disappear completely

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

The special coating works best on

small amounts of spatter. It does

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

mixtures.

This special coating is not used on oven shelves, oven bottom or door liner. Remove these to clean

with a commercial oven cleaner to prevent damaging the continuous clean coating.

ToClean the ContinuousCleaning Oven:

1. Let range parts cool before

handling. We recommend that you wear rubber gloves when cleaning range parts manually.

2. Remove shelves and cookware.

3. Soil visibility maybe reduced by operating the oven at 450”F. Close the door and turn OVEN TEMP knob to 450”F. Time for at least 4 hours. Repeated cycles may be necessary before improvement in appearance is apparent.

REMEMBER: DURING THE

OPERATION OF THE OVEN, THE

DOOR, WINDOW AND OTHER

RANGE SURFACES WILL GET H~ ENOUGH TO CAUSE BURNS. 1)0 N~ TOUCH. LET THE RANGE COOL BEFORE REPLACING OVEN SHELVES.

4. If a spillover or heavy soiling occurs on the porous surface, as soon as practical after the oven has cooled, remove as much of the soil as possible using a small amount of water and a stiff bristle nylon brush. When using water, use it sparingly and change it frequently, keeping it as clean as possible, and be sure to blot it up with paper towels, cloths, or sponges. Do not 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.

Do not use soap, detergent, commercial oven cleaner, silicone oven sprays, coarse steel pads or coarse brushes on the porous surface. These products will spot,

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

Do not scrape the porous surface with a knife or spatula-they could

permanently damage the finish.

The oven bottom and the inside of the oven door have a porcelain enamei finish. Follow Porcelain

Oven Interior cleaning instructions below. Be sure to remove and clean the oven bottom and oven door liner awayjkom the oven to prevent damage to the continuous-cleaning interior.

Porcelain Oven Interior

Model JGCS54EH

The porcelain enamel finish on the inside of the oven—top, bottom, sides, back and inside of the door— is essentially glass fused on steel

high temperature. With proper care, the porcelain enamel interior will retain its good-looking finish for many years.

Let the range cool before cleaning. We recommend that you wear rubber gloves when cleaning the range.

Soap and water will normally do thejob. Heavy spattering or spillovers may require cleaning with a mild abrasive cleanser. Soapy, wet metal pads may also be used. Do not allow food spills with a high sugar or acid content (such as milk, tomatoes, sauerkraut, fruit juices or pie filling) to remain on the surface. They may cause a dull spot even after cleaning.

Household ammonia may make the cleaning job easier. Place 1/2 cup in a shallow glass or pottery container in a cold oven overnight. The ammonia fumes will help loosen the burned-on grease and food.

If necessary, you may use a caustic cleaner. Follow the package directions.

Cautions about using spray-on oven cleaners:

Be careful where the oven cleaner is sprayed.

Page 15

● Do not spray on the oven light,

electrical controls and switches (on models so equipped) because it could cause a short circuit and result in sparking or fire.

● Do not allow a film from the

(

cleaner to buildup on the temperature sensing bulb—it could cause the oven to heat improperly. (The bulb is located at the top of the oven.) Carefi.dly 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 of the oven door, handles, or any exterior surface of the oven, wood or painted surfaces. The cleaner can damage these surfaces.

RenNnzWe Own Door

The oven door is removable to make cleaning the oven easier.

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.

(Due to the large amount of insulation and the construction of the door, it is heavy.)

Note: Be careful not to place hands between the spring hinge and the oven door frame. The hinge could snap back and pinch fingers.

Wash with hot, soapy water. For stubborn spots, use a solution of ammonia and water. Do not immerse the door in water.

To replace the door, position slots

in bottom of door over the hinges that are in the “out” position. 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.

Oven Shelves

Oven shelves may be cleaned with

a mild abrasive cleanser following

manufacturer’s directions. After cleaning, rinse the shelves with clean

water aid dry with a dry cloth. To

remove heavy, burned-on soil, soapy

metal pads may be used following

manufacturer’s directions. After

scrubbing, wash with soapy water,

rinse and dry.

Removable Oven Bottom

The porcelain enamel oven bottom

can be removed to make cleaning

easier.

To remove the oven bottom:

1. Remove the oven shelves.

2. Remove the two knurled hold-

down screws at each front comer.

If screws are too tight to remove by

hand, use a screwdriver.

Place your fingers in the slots in the bottom and lift up the front edge of the oven bottom until it is clear of the oven front frame.

3. Pull the bottom forward and out of the oven, keeping the rear of the oven bottom gliding on the bottom of the lowest shelf glide. This keeps it

from catching on the burner igniter shield. To replace the bottom, just

reverse this procedure, making sure the two tabs on the rear of the oven bottom go into the slots at the rear.

The oven bottom has a porcelain

enamel finish. To make cleaning

easier, protect the oven bottom

from excessive spillovers. This is

particularly important when baking

a fruit pie or other foods with a

high acid content. Hot fruit fillings

or foods that are acid in content

such as milk, tomato or sauerkraut,

and sauces with vinegar or lemon juice, may cause pitting and damage

to the porcelain enamel surface.

To protect the oven bottom surface,

place a piece of aluminum foil

slightly larger than the baking dish

or a small cookie sheet on a lower

shelf or under the baking dish to

catch any boilovers. It should not

completely cover the shelf as this

would cause uneven heat in the

oven. Aluminum foil should not

be placed on the oven bottom.

If a spillover does occur on the

oven bottom, allow the oven to cool

first. You can clean the bottom with

soap and water, a mild abrasive

cleanser, soap-filled abrasive pads,

or caustic oven cleaner following

manufacturer’s directions.

When applying oven cleaner, be

carefid not to get it on the countertop,

floor, continuous-cleaning oven

parts on models so equipped, or

any other surface.

Note: The porcelain oven door liner and oven bottom may be cleaned with a commercial oven cleaner. If your range has a

continuous-cleaning oven, the door liner and oven bottom must be removed and cleaned away fmm the oven to prevent damage to the

continuous-cleaning oven liner.

(continued next page)

Page 16

Care and Cleaning

Outer Enamel Finish

When the range is cool, wash the

enamel finish with mild soap and water or a mild abrasive cleanser applied with a damp cloth. Rinse the surface with clean water and dry with a soft cloth. If you wish, occasionally apply a thin coat of

mild cleaning wax to help protect the finish.

There are a number of precautions y~u can take to avoid marring the surface of the range and to prevent it from becoming dull. Don’t slide heavy pans across it. If you spill foo~s with a lot of acid (tomatoes, sauerkraut, fruit juices, etc.) or

foods with high sugar content,

clean them up as soon as possible.

If allowed to set, these foods could cause a dull spot. Also, no matter how stubborn the food stain, never use harsh abrasive cleansers. They could permanently damage the enamel surface.

Control Panel

It’s a good idea to wipe the upper and lower control panels clean after each use of the oven. For a more thorough cleaning, the knobs can be removed by pulling them off the knob stems. Clean with mild soap

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

Do not use abrasive cleansers, strong liquid cleaners or oven cleaners on the control panel as

they will damage the finish.

Burner Grates

Grates should be washed regularly and, of course, after spillovers. Wash them in hot, soapy water and

rinse with clean water. Dry the grates with a cloth—don’t put them

back on the range wet. When

replacing the grates, be sure they’re locked into position over the burners.

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

liquid cleanser.

Although they’re durable, the grates will gradually lose their shine, regardless of the care you take of them. This is due to their exposure to high temperatures.

To preserve the grates’ porcelain finish as long as possible, 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.

Drip Pans

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

with a cloth. Never use abrasive cleaner or steel wool-they’ll scratch the surface. Instead, soak the drip pans for about 20 minutes in slightly diluted liquid cleanser or mild solution of ammonia and water (1/2 cup of ammonia to one gallon of water). After soaking, wash them

in hot, soapy water. Rinse with clean water and polish with a cloth.

Lift-Up Cooktop

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

I 1 I

To make cleaning easier, the entire cooktop maybe lifted up and held up by locking arms that catch and hold the top up when it’s all the way up.

Be sure all burners are turned off before raising the cooktop.

Then remove the grates, grasp the

front sides of the cooktop and lift. After cleaning under the cooktop

with hot, mild soapy water and a

clean cloth, put the cooktop back in place. Lift up a little to release the locking arms and push them in while guiding the top back down. Be careful not to pinch your fingers.

Range Top Burners

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

Clean the burners routinely and especially after bad spillovers which could clog these holes.

Burners lift right out for cleaning.

Note: A screw holds each of the burners in place to keep them from wobbling around during shipment. Labels indicate their locations. Remove the shipping screw with a

Phillips head screwdriver, lift the

burner, tilt it to one side at the end

closest to the igniter and move it toward the back of the range. This disengages it from the gas valves at the front of the range, and it lifts

out easily. To remove burned-on food, soak

the burner in a solution of a product used for cleaning the inside of coffee

makers. Soak the burner for 20 to 30 minutes. If the food doesn’t rinse off completely, scrub it with soap and water or a mild abrasive cleanser and a damp cloth.

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

Page 17

Griddle

Model JGCC58EH

ateaspoon of vegetable oil

ipe ove~ the nonstick surface of the griddle to “condition” it before

you use it for the first time.

Do not overheat the griddle—to

do so will cause permanent staining

of the nonstick coating. To clean the griddle, scour its

surface regularly with a plastic pad to remove unseen or stubborn food or grease. Even if the griddle looks clean, a thin layer of food or grease may cling to the surface and eventually build up to where it will

affect the nonstick surface.

Do not use metal utensils on the griddle—use wood or plastic ones.

Do not use metal scouring pads or harsh scouring powders on the

nonstick surface.

Staining of the nonstick surface can be caused by (1) failure to

wash it thoroughly after each use, (2) minerals in the water if the

\—,–...

riddle is not dried, and (3) use of

too high heat.

Broiler Pan /k Rack

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

If food has burned on, sprinkle the broiler rack while hot with detergent and cover with wet paper

towels or a dish cloth. That way, burned-on foods will soak loose while the meal is being served.

Do not store a soiled broiler pan

and rack in the oven.

Oven Light Replacement

The light bulb is located in the

upper right corner of the oven. Before replacing the bulb, disconnect electric power to the rarwe at the main fuse or circuit bre~ker panel. Let the bulb cool

completely before removing it.

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

Do not touch a hot bulb with a damp cloth as the bulb will break.

Cooktop Light Replacement

Model JGCC58EH

To replace the fluorescent tube in the backsplash:

1. Disconnect electric power to the

range at the fuse box or circuit breaker panel.

2. Remove the screw on each end of the backsplash.

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

4. Remove the five control knobs.

5. Carefully remove the glass and place it on a flat surface.

6. Rotate the fluorescent tube in the

sockets and take it out.

7. Replace tube and reassemble backsplash.

Adjusting the Oven Thermostat

I’he temperature control in your

new oven has been carefully adjusted

to provide accurate temperatures.

However, if this oven has replaced

one you have used for several years,

you may notice a difference in the degree of browning or the length of time required when using your favorite recipes. Oven temperature controls have a tendency to “drift” over a period of years and since

this drift is very gradual, it is not readily noticed. Therefore, you may have become accustomed to your previous oven which may have provided a higher or lower temperature than you selected.

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

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

Pull the knob off the control shaft and look at the back side. There is a disc in the center of the knob skirt with a series of notches on the inner edge next to the knob shaft. One of these notches is positioned over a pointer on the side of the knob shaft.

Note position of pointer to notches before adjustment

Note which notch the pointer is located in. To make an adjustment, carefilly loosen (approximately one turn), but do not completely remove the two screws that hold the

skirt to the knob. Hold the knob in

one hand and with the other hand

carefully tilt the skirt until the notch in the disc clears the pointer on the knob shaft.

To raise the oven temperature, turn the dial in the direction of the arrow for “Raise ~’To lower the

temperature, turn the dial in the direction of arrow for “Lower~’ Each notch will change the oven temperature approximately 25”F.

We suggest that you make the adjustment one notch from the original setting and check oven

performance before making any additional adjustments.

After the adjustment is made, make

sure the pointer on the knob shaft is aligned with the notch in the disc. Press skirt and knob together and retighten screws so they are snug, but be careful not to overtighten.

Re-install knob on range and check performance. Note: Afler an

adjustment has been made the “Off” and “Broil” positions will not line up with the indicator mark on the control panel as they previously did. This condition is normal and

will not create a problem.

-locking screws

onlv the

Page 18

Cleaning Guide

Note: Let range/oven parts cool before touching or handling.

.,,

P~T

Broiler Pan and Rack ● Soap and Water

Control Knobs: Range ToP

and Oven

Outside Glass Finish

MATERIALS TO USE

● Soap-Filled Scouring Pad

● Plastic Scouring Pad

● Mild Soap and Water

● Soap and Water

● Soap and WaterMetal, including

Side Trims and Trim Strim

Outer Porcelain Enamel Finish

I%inted Surfaces

Shelves

● Paper Towel

s Dry Cloth

● Soap and Water

● Soap-Filled Scouring Pad

s Plastic Scouring Pad

Surface Burner Grates

● Soap and Water

● Soap-Filled Scouring Pad

(Non-metallic)

Chrome-Plated

Drip Pans

● Soap and Water

● Stiff-Bristled Brush

● Soap-Filled Scouring Pad

(Non-metallic)

Burners

● Solution for Cleaning

Inside of Coffee Makers

● Soap and Water

● Mild Abrasive Cleanser

● Damp Cloth

Inside Oven Door

Continuous-Cleaning

● See below

● Stiff Bristle Nylon Brush

Oven Interior—Top, Sides and Back (Model JGCC58EH)

Porcelain Enamel Oven Interior (Model JGCS54EH)

Removable Porcelain

● Soap and Water

● Commercial Oven Cleaner

● Soap-Filled Scouring Pad

● Plastic Scouring Pad

● See above

Enamel Oven Bottom

GENERAL DIRECTIONS Drain fat, cool pan and rack slightly. (Do not let soiled pan and rack stand in

broiler compartment to cool.) Sprinkle on detergent. Fill pan with warm water and spread cloth or paper towel over rack. Let pan and rack stand for a few minutes. Wash; scour if necessary. Rinse and dry. OPTION: Clean pan and rack in dishwasher.

Pull off knobs. Wash gently but do not soak. Dry and return controls to range, making sure to match flat area on knob and shaft.

Wash all glass with cloth dampened in soapy water. Rinse and polish with a dry cloth.

Wash, rinse and then polish with a dry cloth. DO NOT USE steel wool, abrasives, ammonia, acids, or commercial oven cleaners which may damage the finish.

Avoid cleaning powders or harsh abrasives which may scratch the enamel. If acids should spill on the range while it is hot, use a dry paper towel or cloth

to wipe up right away. When the surface has cooled, wash and rinse. For other spills, such as fat smatterings, etc., wash with soap and water when

cooled and then rinse. Polish with a dry cloth. Use a mild solution of soap and water. Do not use any harsh abrasives or

cleaning powders which may scratch or mar surface.

Shelves can be cleaned in dishwasher, or by hand using scouring pad. Rinse thoroughly after cleaning.

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

Clean as described below or in dishwasher. Wipe drip pans after each cooking so unnoticed spatter will not “burn on” next time you cook. To remove “burnedon” spatters, use any or all cleaning materials mentioned. Rub

lightly with

scouring pad to prevent scratching of the surface. Wipe off burner heads. [f heavy spillover occurs, remove burners from range

(see page 16) and soak them for 20 to 30 minutes in solution of hot water and product for cleaning inside of coffee makers, such as Dip-It brand. If soil does

not rinse off complete] y, scrub burners with soap and water or a mild abrasive cleanser and a damp cloth. Dry burners in a warm oven for 30 minutes before returning them to the range.

Remove oven door—see page 15. DO N(X place door under running water, or immerse. Use same directions for cleaning as for Porcelain Enamel Oven Interior, below.

Cool before cleaning. If heavy soiling has occurred on the

porous surjiace, 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

bfot it with a clean sponge, starting at the edge of the ring and working toward

the center.

For special cleaning instructions, see page 14.

Cool before cleaning. Frequent wiping with mild soap and water (particularly after cooking meat) will prolong time between major cleanings. Rinse thoroughly. Soap left on liner can cause stains. For heavy soil,

use nonabrasive

cleaner and follow label instructions, using thin layer of cleaner. Use of rubber gloves is recommended. Wipe or rub lightly on stubborn spots. Wipe off any cleaner that gets on thermostat bulb found in back or on side, near top of oven.

The oven bottom panel can be removed for cleaning (see page 15). Use same directions for cleaning as for Porcelain Enamel Oven Interior above.

. ,.

,.>

Spillage of marinades, fruit juices, and basting materials containing acids may cause discoloration, so should be wiped up immediately (blotted up ifin Continuous-Cleaning oven). Take care not to touch hot portion of oven. When surface is cool, clean and rinse. CAUTION: Light bulbs can get warm enough to break if touched with moist cloth. When cleaning, avoid warm lamp.

Page 19

.#!!5 Questions?

. ‘+_,; Use This Problem Solver

PROBLEM

lDP BURNERS DO NCYI’ LIGHT

OVEN DOES N(YI’COOK PROPERLY

CLOCK DOES NCYTWORK

OVEN LIGHT DOES NCYI’

COME ON

POSSIBLE CAUSE &WYOR WHAT TO DO

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

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

● Burners may not be fitted correctly onto the gas valves. Remove and

reinstall them properly.

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

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

● Aluminum foil being used improperly in oven.

● Oven vent blocked on top of range.

● Incorrect utensil being used. Check each cooking section for utensil tips

or recommendations.

● Oven bottom not securely seated in position.

● OVEN TEMP knob set incorrectly or not turned on.

● Check common Baking, Roasting and Broiling problems on pages 10-13.

● Range electrical plug must be securely seated in alive power outlet.

Check for blown fuse or tripped circuit breaker.

● Bulb may be loose or burned out.

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

If you need more help.. call, toll free: The GE Answer Center@

800.626.2000 consumer information service

If YouNeed Service

To obtain service, see your warranty

on the back page of this book.

We’re proud of our service and

want you to be pleased. If for some reason you are not happy with the service you receive, here are three steps to follow for fhrther help.

FIRST, contact the people who serviced your appliance. Explain why you are not pleased. In most cases, this will solve the problem.

NEXT, if you are still not pleased, write all the details-including your phone number—to:

Manager, Consumer Relations General Electric Appliance Park Louisville, Kentucky 40225

FINALLY, if your problem is still not resolved, write:

Major Appliance Consumer Action Panel 20 North Wacker Drive Chicago, Illinois 60606

Page 20

~~wARRANTy

WHAT IS COVERED

YOUR GENERAL ELECTRIC RANGE

Save proof of origtnal purchase date such as your sales shp or cancelled check to establish warranty period.

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 and Washington, D.C. In Alaska the warranty is the same except that it is

LIMITED because you must pay to ship the product to the service shop or for the service technician’s travel costs to your home.

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

hours.

Look in the White or Yellow Pages of your telephone directory for GENERAL ELE~RIC COMPANY, GENERAL ELECTRIC FACTORY

SERVICE, GENERAL ELECTRIC-

HOTPOINT FACTORY SERVICE or GENERAL ELECTRIC CUSTOMER

CARE@ SERVICE.

WHAT IS NOT COVERED

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

may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

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

If further help is needed concerning this warranty, write:

Manager—Consumer Affairs, General Electric Company, Appliance Park, Louisville, KY 40225

● Service trips to your home to

teach you how to use the product,

Read your Use and Care material.

If you then have any questions about operating the product, please contact your dealer or our Consumer Affairs office at the address below, or call, toll free:

The GE Answer CenteF

800.626.2000 consumer information service

● 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.

Warrantor: General Electric Company

. 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.

WARRANK)R IS NOT RESPONSIBLE ! FOR CONSEQUENTIAL DAMAGES.

j ; :x

~ “

E%is7i

11/86

GE NE RAL@EIECTRIC

JGCS54EH JGCC58Eti