GE JGHP57GEJ Use and Care Manual

Contents

Appliance Registration
Care and Cleaning

Clock
Control Panels

Features
Installation

Leveling
Lift-Up Cooktop

Minute Timer
Model and Serial Numbers

Oven

Air Adjustment
Baking, Baking Guide 10,11

Broiler Pan and Rack
Broiling, Broiling Guide 13

Continuous-Cleaning 14
Control Settings 8

Door Removal 16
Ligh~ Bulb Replacement

Oven Bottom Removal 17
Oven Timer

Preheating 10,11

2 Shelves

14-20 Thermostat Adjustment

9

14

6 Repair Service
5 SafetyInswucz$ons

5 Surface Cooking

16

9
2 Control Settin~

8 Cookware Tips

21

16,20 Lighting Instructions

8, 17

9

Vent Duct

Problem Solver

Burners
Burner Grates

Drip Pans
Flame Size

Warranty

&16

22

9

23
23

2-5

7

15,20
15,20

7
7

15,20

7
7

BackCover

Roasting, Roasting Guide 12
Self-Cleaning Operation 18,19

ModeIJGHP57GEJ

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Help us help you...

IMPORTANT

Read this book carefully.

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

Keep it handy for answers to your
questions.

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

Consumer Affairs
GE Appliances
Appliance Park
Louisville, KY 40225

Write down the model
and serial numbers.

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

These numbers are also on the
Consumer Product Ownership

Registration Card that came with
your range. Before sending in this
card, please write these numbers
here:

Model Number

Serial Number

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

FOR YOUR SAFETY
If you smell gas:

1.Openwindows.

2. Don’t touch
electrical switches:

3.Extinguish any
openflame.

4. Immediately call

your gassupplier.

●Don’t turn electric switches

on or off because sparks may
ignite the gas.

FOR YOUR SAFETY

Donot store or use
gasoline or other
flammablevaporsand
liquids in the vicinity
of this or anyother
appliance.

SAFETY
INSTRUCTIONS

Read all instructions
before using this
appliance.

-KIANT
SM?ETY 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 and requires
businesses t~warn customers
of potential exposure to such
substances.

Gas appliances can cause
minor exposure to three of these
substances, namely benzene,
formaldehyde and soot, caused *.

combustion of natural gas or LP
fiels. Properly adjust&l ranges,
indicated by a bluish rather than
a yellow flame, will minimize
incomplete combustion. Exposure
to these substances can be
minimized further by venting
with an open window or using
a ventilation fan or hood.

@

Jprimarily by the incomplete

If you received
a damaged range ...

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

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

Check the Problem Solver on
page 23. It lists causes of minor
operating problems that you
can correct yourself.

When YouGet YourRange

* Have the installer showyou

the location of therangegas
cut-off valve and howto shut it
off if necessary.

● Haveyour range installed and

properlygroundedbyaqualified
installer,

installation Instructions. Any
adjustment ana service should be
performed only by qualified gas
range installers or service
technicians.

2

in accordance with the

*.

J

● Plugyour range into a

120-voltgroundedoutlet onIy.
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 properly­grounded three-prong outlet in
accordance with the National
Electrical Code. Do not use an
extension cord with this appliance.

● Be sureall packing materials

areremovedfrom 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 ins~ller for the

type ofgas (Natural or LP) on

which itis to be used.

range can be converted for use on

one type of gas or the other. See

Installation Instructions.

● After prolonged use of a

Your

range, high floor temperatures

mayresultandmanyfloor

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.

Using YourRange

● Don’t ieave chikiren alone or

unattendedwhere a rangeis hot
or in operation.

seriously burned.

● Don’t aiIowanyone to climb,

stand or hang on the door or

~range top.

= the range and even tip it overe’

causing severe personal injury.

They could be

They could damage

● CAUTION: ITEMS OF’

INTEREST K) CHILDREN
SHOULD NOT BE SKRED
IN CABINETS ABOVE A
RANGE OR ON THE
BACKSPLASHOF A RANGE-

CHILDREN CLIMBING ON
THE RANGE TO REACH
ITEMS COULD BE
SERIOUSLY INJURED.

Let burner gratesand other

c

surfaces cool before touching

themor leavingthem where
ch~ldrencanreachthem.

● Neverwearloose fitting or

hanginggarmentswhiIeusing
the appliance.

material could be ignited if
brought in contact with flame or
hot oven surfaces and may cause
severe bums.

● Never use your appliance for

Flammable

warming or heating the room.

Prolonged use of the range
without adequate ventilation can
be hazardous.

*Do not use wateron grease

fires.

Never pick up a flaming
pan. Turn off burner, then
smother flaming pan by covering
pan completely with well fitting
lid, cookie sheet or flat tray.

Flaming grease outside a pan can

be put out by covering with baking

soda or. if available, a nmhi­purpose drj: chemical or foam

fire extinguisher.

*Do notstoreflammable

materials in an ove~or near
the eooktop.

● Do not let cooking grease

or other flammable materials

: accumulate in or near the range.

● When cooking pork, follow

the directions exactly and always
cook the meat to an internal
temperature of at least 170°F.
This assures that, in the remote
possibility that trichina maybe
presentin the meat, it willbe kdled
and meat will

be safe to eat.

Surface Cooking

● Alwaysuse the I.JTE position

whenigniting top burners

make sure the burners haveignited.

● Neverleavesurface burners

unattendedat HI flame
settings.

smoking and greasy spillovers

that may catch on fire.

● Adjusttop burner flame size

Boilover causes

so it doesnot exte~d beyondthe
edge of thecooking utensil.

Excessive flame is hazardous.

● Use only dry potholders—

moist or damp pot holders on hot
surfaces may result -inburns from
steam. Do not let potholders
come near open flames when
liiling utensils. Do not use a towel
or other bulky cloth in place of a
pot holder.

*TOminimize the possibility

of burns,

materials, and spillage, turn the
cookware handles toward the side

ignition of flammable

or back of the range without

extending over adjacent burners.

Q.4hwiys

turn surface burnerto

OFF beforeremoving utensiL

● Carefullywatch foods being

fried atHI flame setting.

and

IMPORIANT SAFETY INSTRUCTIONS (continued)

Read all instructions before using this appliance.

-.

@iii

● Neverblockthe vents(air

openings)of the range.

They
provide the air inlet and outlet
which is necessary for the range
to operate properly with correct
combustion.

● Do not use a wok on the

cookingsurface if the wokhasa

roundmetal ring which is
placedoverthe burnergrateto
supportthe wok.

as a heat trap which may damage
the burner grate and burner head.
Also, it may cause the burner to
work improperly. This may cause

a carbon monoxide level above

that allowed by current standards,

resulting in a health hazard.

● Foods for frying shouldbeas

dryas possibie.

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

● Use leastpossibleamount of

This ring acts

Frost on frozen

fat for effective shallowor deep­fat frying.

of fat can cause spillovers when

food is added.

If a combination of oilsor

c

fats

will be used in frying, stir

together before heating, or as
fats melt slowly.

● Alwaysheat fat slowly,and

watch as it heats.

● Use deep fatthermometer

wheneverpossibleio

overheating fat beyond the

smoking point.

Filling the pan too full

prevent

. use pro~r pan size—Avoid

pans that are unstable or easily
tipped. Select utensils having flat
bottoms large enough to properly
contain food avoiding boilovers
and spillovers, and large enough

to cover burner grate. This will
both save cleaning and prevent
hazardous accumulations of food,
since heavy spattering or spillovers
left on range can ignite. Use pans
with handles that can be easily

grasped and remain

● Use only glass cookwarethat

is recommended

COO1.

for use on gas

burners.

● Keep all plasticsawayfrom

topburners.

o Toavoidthe possibilityofa

burn, alwaysbe certain that the
controlsfor allburnersare at
OFF positionandall gratesare

cool before attemptingto
removea grate.

● When flaming foods under

the hood, turn the fan off. The

fan, if operating, mayspread

the flame.

● If range islocated near a

window,

which could blow over the top
burners and create a fire hazard.

● Ifyou smell gas, turn off the

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

do not use long curtains

Baking, Broiling and
Roasting

● Do notuse ovenfor a storage

area.

c Standawayfrom the range
whenopening the doorof a hot
oven. The hot air or steam

whichescapes can cause burns
tohands, face and/or eyes.

● Don’theat unopened food

containersinthe oven. Pressure

couldbuildupandthe container

could burst causing an injury.

● Don’tuse aluminum foil

anywherein the ovenexceptas

describedin this book.

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

s Use only glass cookwarethat is

recommended

ovens.

● Whenusing cooking or

for use in gas

roastingbags in oven,

the manufacturer’s direction.

● Always removebroiler pan

fromthe ovenas soon as you
finishbroiling.

pan can catch fire if oven is used
without removing the grease from
the broiler pan.

● Whenbroiling?if meat istoo

Grease lefi in the

ciose tothe flame, the fatmay
ignite.

excessive flare-ups.

● Makesure broiler pan is in

piacecorrectly

possibility of grease fires.

Trim excess fat to prevent

to reduce the

Misuse

follow

‘i

t

/

a

● lf youshouid have a grease

fire in the b~tiilerpan,

turn off
oven, and keep oven door closed
to contain fire until it burns out.

4

Self-Cleaning Oven

● DOnotclean thedoor gasket.

3

‘--

The door gasket is essential for a
good seal. Be carefid not to rub,
damage or move it.

● Do not useovencleaners. No

commercial oven cleaner or oven
iiner protective coating of any
kind should be used in or around

any part of the oven.

● Removethe broiler pan and

othercookware

cleaning the oven.

before self-

Installing the
Range

Your range, like somany other

household items, isheavy and can
settle into soft floor coverings
such as cushioned vinyl or
carpeting. When moving the rqe

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.

Cleaning YourRange

● Cleanonly partslisted inthis

Useand CareBook.

● Keeprange clean andfree

of accumulationsof grease or
spilloverswhich may ignite.

If YouNeed Service

● Read “The Problem Solver”

3

‘“ on page23 ofthis book.

● Don’tattempttorepair

or replace any partof your
rangeunless it isspecifically

recommendedin this book.

other servicing should be referred
to a qualified technician.

SAVETHESE

INSTRUCTIONS

All

When thefloor 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.

Leveling the
Range

Your range must be level in order to

produce proper cooking and baking

results. After it is in its final
Iocation, place a level horizontally

on an oven shelf and check-the

levelness front to back and side to
side. Level the range by adjusting

the leveling legs or by plac’ing shims

under the corners as needed.

Features of YourCooking Center

Door Handle. Lift with fingertips

L

and pull to open door.

2. Model and Serial Numbers.
Located in burner boxundercooktop.

Oven Temp Control for Upper

3.

Oven.

4. Digital Clock with 60-Minute
Timer.

5. Automatic Oven Timer for
Lower Oven.

6. Oven Set Control for Lower
Oven.

7. Oven Temp Control for Lower

Oven.
& Cleaning Light for Lower Oven.

9. Locked Light for Lower Oven.

10. Cooktop Light.

Q

m

IL Cooktop Light Switch.

12. Oven Light Switch. Lets you

turn upper and lower interior oven

lights on and off.

13. Surface Burners, Grates and

Chrome Drip Pans.

14. Oven Vents.

15. Lift-Up Cooktop.

16.

Surface Burner Controls.

17.

Self-Clean Latch hver

18.

Oven Shelves.

19.

Oven Shelf Supports.

20.

Oven Interior Lights.

21.

RemovabJe Oven Bottom.

22.

Removable Oven Door.

23. Broiler Pan and Rack.

24. Storage Drawer.

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1

t,, ,s, ..—. .’.. *

IJE==%-%JIII

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ModeI JGHP57GU

Surface Cooking

Automatic Ignition

Your surface burners are lighted
by electric ignition, eliminating the
need for standing 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 burners in use when an

electrical power failure occurs will

continue to operate normally.

Surface Burner Controls

Knobs that turn the surface burners

on and off are located on the lower

control panel and are marked as to

which burners they control.

i ToLight a Surface Burner

@

14=

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

1111

I

After the burner ignites, turn the

.“

~, f

7 knob to adjust the flame size.

k)

● 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.

c 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.

Cooktop Light

A full-width fluorescent light in the
backsplash illuminates the cooktop.
Press and momentarily hold the
SURFACE LIGHT switch under
the upper control panel to turn
the light on and off.

Top-of-Range Cookware

Aluminum: Medium-weight

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

Cast Iron: If heated slowly, most

skillets will give satisfactory results.

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

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

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.

used

..

7

Using YourOvens

Automatic Ignition

The oven burners and broil
burner on your range are lighted
by electric ignition. The ovens
and broiler cannot be operated

in the event of a power failure.
To light the upper oven burner,

turn the OVEN TEMP knob to the
desired temperature. To light the
lower oven burner, turn the OVEN
SET knob to the desired oven
operation and the OVEN TEMP
knob to the desired temperature.
The burner should ignite within
60 seconds.

CAUTION: DO NOT ATTEMPT
~ OPERATE THE ELECTRIC
IGNITION OVEN DURING AN
ELECITUCAL POWER FAILURE.
Resumption of electrical power
when the oven controls are in any
position other than OFF will result

in automatic ignition of the oven or

broiler burner and could cause

severe burns if, at the time, you
were attempting to light the burner
with a match.

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

Before Using YourOvens

Be sure you understand how to

set the controls properly. Practice
removing and replacing the shelves
while the oven is cool. Read the
information on the following pages,
and keep this book handy.

Oven Controls

Controls on the upper control
panel are marked OVEN SET
and OVEN TEMP.

The OVEN SET control, for the
lower oven, has settings for BAKE,
BROIL, TIMED BAKE, CLEAN
and OFF. When you turn the knob to
the desired setting, the proper burner

is activated for that operation.

BAKE-Use this setting for all
normal oven operations—for
example, for cooking roasts or
casseroles. Only the bottom oven
burner operates during baking.

BROIL-Use this setting for

broiling. Only the top (broil)
burner will operate.

TIMED BAKE-Use this setting
to turn the oven on and off at
specified times when you want
cooking to start and stop. See
Automatic Oven Timer on the
next page.

CLEANT—Use this setting for the

self-cleaning function only.
OFF—Shuts off power to the oven

controls. Oven will not operate.
The OVEN SET and OVEN TEMP
controls should be turned to OFF
whenever the oven is not in use.

Upper Oven Lower Oven

The OVEN TEMP control

for each oven maintains the
temperature you set for normal
oven operation.

For normal oven operation, turn
the knob to the desired temperature

which is marked in 250 increments.
It will normally take 30 to 60 seconds
before the flame comes on.

After the oven reaches the selected
tempemture, the oven burner cycles
—off completely. then on with a

full flame-to keep the oven

tempemture controlled.

Oven Lights

The lights in both ovens come on
automatically when the lower oven
door is opened. The light in the
upper oven does not come on
automatically when the upper door
is opened. Use the switch under the
upper control panel to turn the
lights on and off.

Oven Shelves

Upper Oven

The shelves are designed with stop­locks 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 “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,
pull it out to the stop position, lift
up on front and pull out.

Lower Oven

Shelf Positions

The lower oven has five shelf

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

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‘3