GE JGKS16GEH User Manual

Download

Page 1

Contents

Aluminum Foil Appliance Registration

Baking, Baking Guide Broiling, Broiling Guide

Care and Cleaning Clock/Timer

Continuous Cleaning Care Door Removal

Features Light; Bulb Replacement

Model and Serial Numbers Problem Solver

7,8

li-14

6,13

11 12

tsuutm men

Repair Service

Roasting, Roasting Guide Safety Instructions

Shelves Thermostat Adjustment

Warranty Back Gover

GEAnsw^Cente/®

Suu.S2S.2im

2,3

Models JGKS15GEH

JGKCiSGEil

GE Appliances

^-22-89

■-ft:®

Page 2

ip lis liei

Read filis book carefully.

It is intended to help you operate and maintain your new oven prtiperly.

Keep it handy tor answers to )'oiir questions.

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

Con.sunicr Affairs GE Appliances Appliance Park Louisville, KY 40225

Write down the model arid serial oumbers.

You'll find them on a label located inside me oven on the left side. See page 4.

These numbers are also on the Consumer Product Ownership Regi.stration Card that came with your oven. 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 oven.

If yoe received a damaged oven...

immediately contact the dealer (or builder) that sold you the oven.

Save time and money.

Before you request service...

Check the Problem Solver on page 15. It lists causes of minor operating problems that you can correct yourself.

FOR YOUR SAFETV

if you smeil 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.

FOR YOUR SÂ^r/

Do not store or use gasoline or other ffammabie vapois and liquids in the vicinity of this or any other appliance.

lit'.::: L L ^ if

SAFEIY jrbI

INSTRUCTIONS ’«Ij

Read all instructions || before using this

appliance. |f| MPOKTANT

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 and requires businesses to 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 _ primarily by the incomplete combustion of natural gas or LP

fuels. Properly adjusted ovens, 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. .

When ibu Get ibnr Oven

® Have the installer show you '

the location of the oven gas cut- y 1

off valve and how to shut It off g

if necessary. |g

® Have your oven installed pf and properly grounded by a • qualioed Insialter^ in accordance .

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

Page 3

w§

6 Plug your oven into a 120-volt jifoimdccl ouilet only. Do not remove the round grounding prong Dom 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 sore all packing materials

are removed from the oven before operating it, to prevent fire or smoke damage should the packing material ignite.

® Be sure yoiir oven is correctly adjusted by a qualified service technician or installer for the type of gas (Natural or LP) on which it Is to be used. Your oven can be converted for use on either type of gas. See installation Instructions.

Using lÍHir Oven

® Don^t leave children alone or ijiiaiiended where an oven Is hot or in operation. They could be seriously burned.

©CAUTION: ITEMS OF INTEREST TO CHILDREN SHOULD NOT BE STORED IN CABINETS ABOVE AN OWN-CHILDREN CLIMBING ON THE OVEN TO REACH ITEMS COULD BE SERIOUSLY INJURED.

® Never wear loose fitting or

hanging garments while using tlie appliance. Flammable material could be ignited if brought in contact with flame or hot oven surfaces and may cause ;:evere burns.

® Never iise your appliance for wariiiiiig or lieating the room. Prolonged use of the oven without adequate ventilation can be hazardous.

® Do not use water on grease

fires. Flame in oven can be smothered by completely closing door and turning

OVEN TEMP to OFF.

® Do not let cooking grease or other flammable materials

.accumulate in or near the oven.

® Stand away from the ov^ when opening oven door. The hot air or steam which escapes can cause burns to hands, face and/or eyes.

® Keep oven free from grease buildup.

® Place oven shelves in desired position while oven is cool.

® Pulling out shelf to the shelf stop Is a convenience in lifting heavy foods. It Is also a pr^utton against burns from touching

hot surfaces of the door or oven walls.

damage to the range.

@ Don’t heat unopened food containers In the oven. Pressure could build up and the container could burst causing an Injury.

® Use only glass cookware that IS recomineiided for use in gas ovens.

©When using cooking or roasting bags In oven, follow the manufacturer’s directions.

® When cooking pork, follow the directions exactly and always cook the meat to an internal temperature of at least 170T. This assures that, in the remote possibility that trichina may be present in the meat, it will be killed and meat will be safe to eat.

@ When broiling, if meat is too close to the flame, the fat may Ignite. Trim excess fat to prevent excessive flare-ups.

® Make sure broiler pan is in place correctly to reduce the possibility of grease fires,

® Clean only parts listed in this Use and Care Book.

® Keep oven dean and free of

accumulations of grease or

spillovers which may ignite.

If ¥>11 Need Service

® Read ‘The Problem Solver”

on page 15 of this book.

replace any pari of your oven uidess it is specifically recommended in this book. All other servicing should be referred to a qualified technician.

SAVE THESE INSTRUCTIONS

tgjgSa.

r-J ..

Page 4

Features of M)ur Oven

O O O Q Q 0

AM 1 II

O O

ffmnaMaiB¡nnfflL.iJiM :l h

....

.................................... I'yiiiwir-r-iifBPTffl

> c

Mode! JGKS15GEH (Standard Oven)

Feature Index

1 Minute Timer 2 Automatic Oven Timer 3 Digital Electric Clock

4 Radial Electric Clock

5 Oven Light Switch 6 Oven Set Knob 7 Oven Temp Knob 8 Oven Interior Light

9 Oven Shelves 10 Oven Shelf Supports 11 Removable Oven Bottom 12 Removable Oven Door 13 Removable Broiler Compartment Door 14 Broiler Pan and Rack 15 Model and Serial Numbers

k\J v>'vwai aiaiwiiv/x

17 Broiler Compartment

¿5

Mode! JGKC16GEH (Continuous-Cleaning Oven)

See page

5 5 5 5 6 5

5, ó

6 6

6 12 12 12

10,13, 14

2 11

10, 13

JGKS15GEH

•

e e

•

e 9 e

JGKC16GEH

•

9 9 9

Page 5

Minute Timer, Automatic Oven Timer and Clock

Mente Umer

ModelJGKSlSGEH The Minute Timer has been

combined with the oven clock. Use it to time all your precise cooking operations. You’ll recognize 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 Minute Timer, turn the knob to the left, without pushing in,

until thf» nnintf^r rpiir“hf»c thf» niimhf^r

----

----------------------------- ..— *—*—^ —

of minutes you want to time.

8BHBB

■ - F

60 f 0

I . 30

: PUSH TO SET CLOCK,

Model JGKC16GEH ^ The Minute Timer is the large dial

lu me icii.

it to time all your precise cooking operations. This dial also changes the digital clock.

To set the Minute Timer, turn

the center knob clockwise, without

\Ji

pushing in, until the pointer reaches

the number of minutes you want to time (up to 60).

At the end of the time set on

- . either Minute Timer, a buzzer

sounds to tell you time is up. Turn the knob, without pushing in, until the pointer reaches OFF and the buzzer stops.

1 V..

V///||U\W’ ^

----------

me uigiuu euJeJ^.. use

The Clock

ModelJGKSlSGEH 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.

Model JGKC16GEH

To set the Clock, push in the center knob of the Minute Timer and turn the knob in either direction to set the digital clock numerals to the correct time. (After setting the clock, let the knob out and turn the Minute Timer pointer to OFF.)

Automatic Oven Timer

This Timer will automatically start and stOD vour oven for vou. Here’s what you do:

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

X ^ -

IV/ÍqItí» ciirp Krvih vrtiir rtwpn

------------------------

XTAMAVV/

V/VV/&X V'AVyV'XV

-------

m =

2, Set the START controL Push in and turn the START knob to the time you want the oven to turn itself on. (if you want it to start cooking immediately, do not set the Start

timp ^

3. Set the STOP control. Push in

aiiKX tuiii tsj ui«;'

you want the oven to turn itself off.

Wnt#»* Tbpr#» nrnct Hp i>t IpQct Q

hour difference between the START and STOP dials for the automatic control to work.

ÓVEIM SET

4. Set the oVtiN 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

vou selected and turn itself off at

-------------------------------------------------

the Stop time you selected. After taking 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

nvp.n IISP.

IXV xwuo

------

Page 6

Using Your Oven

Automatic Ignition

The oven and broiler burners on

ynijr oven arc lighted by electric

ignition eliminating the need for standing pilot lights with constantly

burning flame. CAUTION: DO NOT MAKE ANY

ATl’EMPT TO OPERATE THE ELECTRIC IGNITION OVEN

tATtnuXT/^ A XT Cl C/~rr>TiT/^ A T

WVJXVilNVI rtiN JDL,EiV-.l

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.

To Light the Oven Burner

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

Air Adjustment

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

Remove the broiler pan and rack,

pull the broiler compartment drawer

trfc tlio rir\citir\n r\r

V/i^L LV/ UiW Otvyj^ V./1 AWAAAV'W'

the broiler compartment shelf and you’ll find the shutter against the back wall of the compartment.

screw and rotate the shutter to allow more or less air into the burner lube as needed.

When the right amount of air flows into the burner, the flame should be sicady, wiili approximaiely

1-inch blue cones and should not

extend out over the baffle edges.

Before Using iiiur Oven

1. Look at the control. Be sure you understand how to set it properly.

2. Check the inside of the oven. T fit tLi»

JL^V^V/XV C&t LliW OIAWAVWO* X AC&WA.AWW

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 Temperature Control

The OVEN TEMP control is located on the upper oven control panel.

Oven Shelves

The shelves are designed with stop-locks so when placed correctly on the shelf supports, they will stop before Coming eompletely out of the oven and will not tilt when you are removing food or placing food on them.

When placing cookware on a shelf, pull the shelf out to the “stop” position. Place the cookware on

me Micii, iiieu siiuc me Mien uaetv

into the oven. This will eliminate reaching into the hot oven.

To remove the shelves from the oven for cleaning, pull out to stop position, lift up on front and pull them 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.

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

Simply turn the knob to the desired cooking temperatures, which are marked in 25 °F. increments on the dial. It will normally take 30 to 60 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 keep the oven temperature controlled.

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. To prevent this, open the oven door for the first minute of oven heat-up to let the moist

siir ruit

Oven Light

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

Page 7

Baking

How to Set Your Range

for Baking

Position the shelf or shelves in

the oven.

TEMP knob to desired temperature. Preheat oven for at least 10 minutes if preheating is necessary.

3. Place food in oven on center of shelf. Allow at least an inch

between edge of bakeware and oven

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

same time, place shelves about 4

inches apart and stagger food on

them.

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

Preheating

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

^biscuits, cookies, cakes and other

{JilMX ICd.

Preheating is not necessary when

t*r\QctinfT r\r

t V/X XV/X XWll^ XXIXAW WK^V/AVXA«^ V/X

fnr

lr»nrr_fimf» /^r»r»Hna r»f

whole meals.

Sheif Positions

iVlUM UctlUllg 15 UUllC Uil UlC 5CV^U11U

shelf position (B) from the bottom.

When baking three or four items,

use two shelves Dositioned on the

_ _ . . . ^

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

Bake angel food cakes on first shelf position (A) from bottom of oven.

Baking Tips

® Follow a tested recipe and measure the ingredients carefully, if you are using a package mix, follow label directions.

• If moisture is noticeable on the

front of the oven or on the ov'en

window when first turning on the oven, leave the oven door ajar for a few minutes or until the oven is warm.

® Do not open the oven door during a baking operation—heat will be lost and the baking time might need to be extended. This could cause poor baking results. If you must open the

uuui, it Jim

iiaiiy

—uuij ui *i-

О Л»« Á

inches—and close it as quickly as possible.

• Do not disturb the heat circulation in the oven with the use of aluminum foil. If foil is used, place a small sheet of it, about 10 by 12 inches at

uiv; iiiudL,

r\tr\ r% 1/*Ы1 nin P

^11

a ic/w&i oiiwii 5^v^iai

inches below the food. Do not place foil on the oven bottom.

Common Baking Problems and Possible Solutions

PIES

Burning around edges

® Oven too full; avoid overcrowding.

• Edges of crust too thin.

• Incorrect baking temperature.

Bottom crust soggy and unbaked

• Allow crust and/or filling to cool

® Filling may be too thin or juicy. ® Filling allowed to stand in pie shell before baking. (Fill pie shells and bake immediately.)

• Ingredients and proper measuring affect the quality of the crust. Use a tested recipe and good technique. Make sure there are no tiny holes or tears in a bottom crust. “Patching” a pie crust could cause soaking.

Pie filling runs over

® Top and bottom crust not well sealed together. ® Edges of pie crust not built up hiffh enough.

—c?"

--------

® 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

XlLLAk/ a5 J./U551U1W,

-- c?—

CAKES

Cake rises higher on one side ® Batter spread unevenly in pan.

A t£%V\

W Vtil DliWI IV,^ Wi ♦

«Using warped pans.

• Incorrect pan size.

Cakes cracking on top

• Oven temperature too high. ® Batter too thick, follow recipe or exact package directions.

• Check for proper sheif position. ® Check pan size called for in recipe.

• Improper mixing of cake.

Cake falls

® Too much shortening, sugar or liquid.

• Check leavening agent, baking powder or baking soda to assure freshness. Make a habit to note

(»vniratinn Hatpc nf nuptaapH

V«^AVM^W'XA

ingredients. ® Cake not baked long enough or at incorrect temperature.

• If adding oil to a cake mix, make

vwi i<4iii tixw v/11 lo viiw pw aiivx

A lie

amount specified.

4. I

_____

V.I uai la iiiti u

• Check temperature.

• Check shelf position.

Cake has soggy layer or streaks at bottom

• Undermixing ingredients.

• Shortening too soft for proper creaming. ® Too much liquid.

COOKIES & BISCUITS Doughy center; heavy crust on surface

® Check temnerature.

------

-------------

-----------------

® Check shelf position. ® Follow baking instructions carefijlly as given in reliable recipe or on convenience food package. ® Flat cookie sheets will give more even baking results. Don’t overcrowd foods on a baking sheet. ® Convenience foods used beyond their expiration date.

Browning more noticeable on one side

® Oven door not closed properly, check gasket seal. ® Check shelf Dosition.

Page 8

Baking Guide

L Preheating is very important

when using temperatures below 225°F. and when baking foods such as biscuits, cookies, cakes and other pastries. Preheat the oven for at least 15 minutes.

Preheating is not necessary when roastinff or for lone-time cookine

- _

---------

^ —

---------

---------^ -----------

-----------------

2= Aluminum pans conduct heat quickly. For most conventional baking, light, shiny finishes give best results because they help prevent overbrowning. For best

hrnwnino mciilts wp rpmmmpnH

-------------

-----------

¿3

-----------

dull bottom surfaces for cake pans and pie plates.

3. Dark or non-shiny finishes, also glass and Pyroceram® cookware, generally absorb heat which may result in dry, crisp crusts. Reduce oven heat 25°F. if lighter crusts are

dpQirprI RimiH hrnwnino nfsnrrip

foods can be achieved by preheating cast iron cookware.

of whole meals.

Food Cookware Bread

Biscuits (Vi-in. thick)

v^uiicc; tiiKc oiiiiiy mcuti trail wiiii

Com bread or muffins

C3 in^c rljT^sci

Muffins Popovers

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

Plain rolls Sweet rolls

Cakes (without shortening) Angel food Aluminum Ibbe Pan Jelly roll Sponge

PfljfgC

Bundt cakes Cupcakes Fraitcakes Metal or Glass Loaf or А, В 27S°-:^nn° 2-4 hrs. Ike 300°R and Shelf R for small nr

Layer

Layer, chocolate Shiny Metal Pan with

Loaf

Cookies Brownies Drop

Refrigerator Rolled or sliced Cookie Sheet

Fruits, Other Desserts Baked apples Custard

Puddings, rice and custard

Pies Frozen Meringue Spread to crust edges

One crust Two crust Glass or Satin-finish Metal Pan №stry shell

Miscellaneous Baked potatoes Set on Oven Shelf Scalloped dishes Souffles Glass Pan

Shiny Cookie Sheet

satin-finish bottom Cast Iron or Glass Ran

Chintz \An«zil Dor,

satin-finish bottom Shiny Metal Muffin Pans A, В Deep Glass or Cast Iron Cups

Metal or Glass Loaf Pans A, В

Shiny Oblong or Muffin Pans A, В Shiny Oblong or Muffin Pans

Metal Jelly Roll Pan Metal or Ceramic Pan

Metal or Ceramic Pan Shiny Metal Muffin Pans

Tube Pan Shiny Metal Pan with satin-finish bottom

satin-finish bottom Metal or Glass Loaf Pans

Metal or Glass Pans Cookie Sheet

Cookie Sheet

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

Foil Pan on Cookie Sheet

Glass or Satin-finish Metal Pan

Glass or Metal Pan

Shelf Oven Time,

Positions

B,C 400°-475° 15-20

D, Л

В 4(Ю°-450°

В, A 350°-375°

А В 375°-4(Ю° 10-15 Line pan with waxed paper. А 325°-350° 45-60

А, В

В 350°-375° 20-25 Paper liners produce more moist crusts.

В 350°-375° 25-30

В 350°

Ibmperatures

350° 45-55

400°-425° 20-30 Decrease about 5 minutes for muffin mix.

375° 45-60

350°-375° 45-60 Dark metal or glass gives deepest 375°-425° 45-60

375°-425° 10-25 For thin rolls. Shelf B may be used.

325°-375° 30-55 Two piece pan is convenient.

325°-350°

350°-375° 20-35

Minutes Comments

Canned, refrigerated biscuits take 2 to 4

!¿0-3ü

20-40

20-30

45-65

40-60

minutes less time.

Preheat cast iron pan for crisp crust.

Dr hakp at 450°F fnr 25 miniifp«: thf*n

350°F. for 10 to 15 minutes.

browning.

For thin rolls. Shelf B may be used.

individual cakes.

в, с 325°-350° 25-35 Bar cookies from mix use same time. в, с 350°-400° 10-20 Use Shelf C and increase temperature

Ь, с

400°-425° 6-Í2

25 to 50°F. for more browning.

в, с 375°-400° 7-12

А, в, с 350°-400° 30-60

В, А

А, в 400°-425°

В В

А, В, С 325°-400° А, В, С

300°-350°

325° 50-90 Cook bread or rice pudding with custard

400°-425° 45-70 325°-350° ¡5-25

400°-425°

450°

325°-375° 30-60 300°-350°

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

45-60 40-60 longer time. 12-15

60-90

30-75

custard.

base 80 to 90 minutes.

Large pies use 400°F. and increase time. To quickly brown meringue use 400°F. for 8 to 10 minutes. Custard fillings require lower temperature.

Increase time for large amount or size.

Page 9

Roasting

Roasting is cooking by dry heat. Tender meat or poultry can be roasted uncovered in your oven.

RnactinCT fpmnpratnri^c u/hir*h

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

I?/^act*tnfr ic /aiQo\/ iiicf •Fr\llr\\i/

IIIV-CIV« JLXV/C40VAX£^ XJ J UOV XVyXXV./VV

these steps: o*—

oicp 1. rubuiuii uvea sacii at

------------

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

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, if meat is to stand 10 to 20 minutes while making gravy or for easier carving, you may wish to remove meat from oven just before it is

HnriA Tf ПЛ ctiinHina ic п1яппрН

cook meat to suggested 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

_;__*__ —

imiiuic£> pci puuiiu lui luastia uiiuci

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

uiawiiig. jruiiuw uucivuuiid givcpii

on packer’s label.

Roasting Guide

Type 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 10 minutes per lb. to times given above.

Fouhry Chicken or Duck

Chicken pieces

Turkey

Oven

Temperature

325°

325° 325° 325°

325°

325° 375° Well Done:

325° Well Done:

Âpproxiinaie Roascing

Doneness

Rare: Medium: Well Done:

Rare: Medium: 25-30 Well Done:

Well Done: Well Done: To Warm:

Well Done:

in Minutes per Pound 3 to 5-lbs.

24-30 30-35 35-45 28-33

21-25

30-35 35-45 35-45

10 minutes per lb. (any weight)

^.JIlUCl XV 1U3*

20-30

3 to 5-lbs. 35-40

35-40 10 to 15-lbs.

20-25

Tliïie

6 to 8-lbs.

18-22 130°-140°

22-25 150°-160°

20-23 130°-140° 24-28 150°-160° 28-33

30-40 170°-180° 30-40 170°-180°

1Л lUry 1Л 1C IKc^

17-20 170°

Over 5 lbs. 30-35 185°-190°

Over 15 lbs. In thigh:

15-20 185°-190°

Internal

Ibmperature °F

170°-185°

125°-130°

it:

185°-190°

Page 10

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 compartmentÁ (bottom of broiler compartment), B (middle) and C (top).

Both the oven and broiler compartment dooi^ should be

closed during broiling.

How 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

i/8-inch thick.

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

«jr. X' uii uut uxuii^i uiawc^i uiuiiQi

shelf and position broiler pan in compartment. Placing food closer to flame increases exterior browning of food, but also increases spatiering 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 overbrowning it.

5. Thrn most foods once during cooking; (the exception is thin fillets

rkf fich* r*i1 r»np> cirlí» nlíjí'f» that cíHí»

V/A V/AX V^XXW J^AMWW VAAVAV kJAVAW

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

4-^

___

_______

L.UU1V tu piciciicu UUUCllCSS.

_______________

6. Turn OVEN TEMP knob to

X .

xxwiiiv^vv^ pail XXV71II

compartment and serve food immediately. Leave pan outside compartment to cooí.

Broiling Tips

e Use tongs to turn meat overoierced meat loses iuices.

« Steaks and chops should be at least 1 inch thick for best broiling results. Pan broil thinner ones.

Broiling Guide

Quantity 1st Side

Food Thickness Position Minutes Minutes Bacon

Ground Beef

Well Done Vi to %-in. thick C Beef Steaks

Rare I-in. thick Medium

Well Done Rare IVi-in. thick

Medium (2-2'/: lbs.) A 15 Well Done

Chicken (450®)

Bakery Products Bread (Toast) or

Toaster Pastries 1 pkg. (2) muffins cut-side-up and brush English Muffins

Lobster tails 2-4 (6 to 8-oz. each)

Fish

Ham slices (450~) i-in. thick Precooked

Pork chops 2 ('/i inch) Well Done

Lamb chops Medium Well Done

Medium 2 (I'/i inch).

Ocnc

Wieners, similar precooked sausages,

bratwurst

and/or Shelf Time,

V4-Ib. (about 8

thin slices)

1-lb. (4 patties)

(1-1'/i lbs.) A

1 whole A 30-35 25-30

(z lO 72-105.;,

split lengthwise

2-4 slices C 2-3 '/i-1

2-split

1-lb. fillets 'A to c Vi-m. thick

C З'Л З'А

A 9

A 13 A 10 6-7

A 25 16-18

C В i3-i6 Do not Cut through back of shell, spread

в 8 8

2 ('/i-in. thick), about i lb.

2 (\ innhl R R

about 10-12 oz. В

aKrtMt 1 IK

1-lb. pkg. (10)

A 10 4-5 Slash fat. A 13 10-12

В В

с 6 1-2

2nd Side

Time,

9-10

12 5-6

3-4

5 5

10 10 10 4-6

17 12=14

7-8

8-9

12-14

turn open. Brush with melted butter

over. before and after half time.

4-7

Comments Arrange in single layer.

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

Steaks less than 1-in. cook through before browning. Pan frying is recommended.

Slash fat.

Reduce times about 5-10 min.

per 51UC lur eul'up eiiiCKcii.

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

Ort/4 Krv^tl «tftfK

Itaok CUIV2 LUWAl WIUI VAVyV/1

Space evenly. Place English

with butter if desired.

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

Increase times 5-10 min. per side for I'/i-in. thick or home cured.

■Rlach fat

If desired, split sausages in half lengthwise; cut into 5 to 6-in. pieces.

Page 11

____________________

Care and Cleaning

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

BE SURE ELECTRIC POWER IS OFF BEFORE CLEANING ANY PART OF YOUR OVEN.

Special Care of Coniinuous=Cl8anlRg Oven Interior

Model JGKCI6GEK Your oven has a Continuous-

Cleaning interior that cleans itself while cooking. The inside of the nygn—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

C40

Use of such cleaners 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 noi 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.

r\r

nrtarcf^

I y

OV' V401 IV.'O .

KriioIiAC

The special coating is not used on oven shelves. Shelves should be cleaned outside the oven, to avoid damage to the special coating.

To Clean the Continuous-Cleaning Oven:

1. Let oven parts cool before

handling. It is recommended that

nihhpT olnvpc hp u/nrn u/hpn

cleaning oven parts manually.

3. Soil visibility may be 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

CITDCAr^CC wn 1 riT:T unrr CMrYTTnU

TO CAUSE BURNS. DO NOT TOUCH.

Let the oven cool before

REPLACING 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 nvlon

---------

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.

--------

r VJXJ À

------------

-------------

------------

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

permanently damage the finish.

Porcelain Oven Interior

With proper care, the porcelain enamel \^ls will retain their good looking finish for many years.

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

With a mild abiasive cleanser. Soapy,

wet 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 surrace. 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 bumed-on grease and food.

If necessary, you may use a caustic

„1___

___

v.;icaiici. JTUiiuw luc pai.;iva^c

17...11™.. .U., —

directions. Cautions about using

spray-on oven cleaners:

is sprayed.

• Do not spray on the 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 build up on the temperature sensing bulb—it could cause the oven to heat improperly. (The bulb is located at the top of the oven.)

VT VlAV (,/VAXl./ V'XV/Ciil XXX XWX

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 oven door, handles or any exterior surface of the oven, wood or painted surfaces. The cleaner can

rlnmnap; snrfnr'pc

------

-------------—^---------------

(continuednext navel

________

tl-i/a KiilK r»looti olVor

...

Page 12

Care and Cleaning (continued)

Removable Oven 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

firmlv r»n

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

---

iuwci Ulc uuui Muwiy aiiu cvcuiy

over both hinges at the same time. If hinges snap back against the oven frame, pull them back out.

Model JGKC16GEH also has a removable broiler compartment door which may be removed for cleaning.

4-U^

t^ct nh

ciftf» anH lift thf» Hnnr

...»V

--------------------

Removable Oven Bottom

The raised section of the oven bottom is removable for cleaning. Take it out of the oven and you can apply effective cleaners to clean

up ^AV^t-OOiVC« opiliv/vwio K/l iWliV/VW

baked-on soil-cleaners that should never be used near the special porous ceramic oven interior.

To remove the oven bottom:

1. Remove the oven shelves.

2. Lift upwkrd on shelf supports. Swing bottom of supports toward

center of oven and remove.

If screws are too tight to remove by hand, use a screwdriver.

5. 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 ignitor shield. To replace the bottom, just reverse this procedure, making sure the two tabs on the rear of the oven

Kr»ttrvm rrn intr» c!r>tc iif thf»

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 high

r>r»nt<ant i-fnt fruit filUnCTC r»r

C4V.'XV& WV/A11.WAXL. XXWV XXVXXl. 2,

foods that are acid in content such as milk, tomato or sauerkraut, and sauces with vinegar or lemon

juice, may cause pitting and damage

LU tiiv;’ wiiaiiiv^i ouiiaww.

1 o 1 r\ Ar\om£k1 ot 1

To protect the oven bottom surface, place a piece of aluminum foil slightly larger than the baking dish or small cookie sheet on a lower rack or under the baking dish to catch any boilovers. It should not

**or*l/' oo fV»ic

tiiw idvxv ao Liiio

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

dv/ap aiiu wai^i, a iiiiiLi aL/iaoivw

cleanser, soap-filled abrasive pads, or caustic oven cleaner following manufacturer’s directions.

When applying oven cleaner, be careful not to get it on the

countertop, floor, continuouscleaning oven parts or any other surface.

Note: Porcelain oven door liner and oven bottom mav be cleaned with a

_ ... - _ — . ... .

commercial oven cleaner. They must be removed and cleaned away from the oven to prevent damage to the continuous-cleaning oven liner.

4. 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.

Page 13

Oven Shelves

Oven shelves may be cleaned with

>a mild abrasive cleanser following

manufacturer’s directions. After cleaning, rinse the shelves with clean water and dry with a dry cloth. To remove heavy, bumed-on soil, soapy

metal pads may be used following manufacturer’s directions. After scrubbing, wash with soapy water, rinse and dry.

Broiler Pan & Rack

After broiling, remove the broiler rack and carefully pour off the

grease. Wash and rinse the pan and rack in hot, soapy water.

If food has burned on, sprinkle the broiler rack while hot with

rlOnrl 11/Af «Or\Af

ciiivi w

11.11

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 or broiler compartment.

Oven Light Bulb

Replacement

Before replacing any light bulb, disconnect electric power to the range at the main fuse or circuit

breaker panel. Let the bulb cool completely before removing it. Do not touch a hot bulb with a damp cloth—the bulb will break.

The light bulb in your oven is located in the upper right corner. Reach m and unscrew it after taking precautions mentioned above. Replace it with a high-temperature appliance bulb of the same wattage.

Adjusting the Oven Thermostat

The temperature control in your new oven has been carefully adjusted to provide accurate temperatures. However, if this oven has replaced

one you have used for several years, you may notice a difference in the degree of browning or the length of time required when using your favorite recipes. Oven temperature controls have a tendency 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 '^ou can make '^ourself 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 which notch the pointer is located in. To make an adjustment, carefully loosen (approximately one turn), but do not completely remove the two screws that hold the skirt to the knob. Hold the knob in

one hand and with tlie 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

tpmnpratiirp turn thp Hial in th<»

--------

w.,.. ... W.V-

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

np.rfnrmanrp hpfnrp mainino anv

J----------------------------------------------------------

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: After 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.

(continued next page)

Page 14

i^ieanïiig ijriiiae

Note: Let range paris cool before cleaning.

Eï;ï

^Îi'irTV.^r.

PART Broiler I^n and Rack

Control Knobs

Outside Glass Finish

Side IVims and TVim Strips

Porcelain Enamel

Finish

Painted Surfaces

Inside Oven Door* • Soap and Water

Oven Interior*— Top, Sides and Back (Model JGKC16GEH) (CAUTION: When in use, light bulbs esn become warm enough to break if touched with moist cloth or towel. When cleaning, avoid touching warm lamps with cleaning cloths.)

Oven Liner*

(Model JGKS15GEH)

СГАИТТПЫ- When in use, light bulbs can become warm enough to

break if touched with moist cloth or towel. When cleaning, avoid touching warm lamps with cleaning cloths if lamp cover is removed.

Removable Oven Bottom

Shelves

♦Spillage of marinades, fruit juices, and basting materials containing acids may cause discoloration. Spillovers should be blotted up immediately, with care

being taken not to touch any hot portion of the oven. When the surface is cool, clean and rinse.

MATERIALS TO USE

• Soap and Water

• Soap-Filled Scouring Pad

• Commercial Oven Cleaner

• Mild Soap and Water

® Soap and Water

'' ov/ap aiiu TTuiwi

• Paper Towel

• Dry Cloth

• Soap and Water

• Soap-Filled Scouring Pad

• Commercial Oven Cleaner

• Stiff Bristle Nylon Brush

• Soap and Water

• Soap-Filled Scouring f^d

• Commercial Oven Cleaner

• Soap and Water

• Soap-Filled Scouring Pad (Non-meiallic)

• Soap and Water

• Soap-Filled Scouring Pad

• Commercial Oven Cleaner

Drain fat, cool pan and rack slightly. (Do not let soiled pan and rack stand in broiler compartment to cool.) Sprinkle on detergent. Fill the pan with warm water and spread cloth or paper towel over the rack. Let pan and rack suind for a few minutes. Wash; scour if necessary. Rinse and dry. OPTION: The broiler pan and rack may also be cleaned in a dishwasher.

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

Clean outside of cooled black glass door with a glass cleaner that does not contain ammonia. Wash other glass with cloth dampened in soapy water. Rinse and polish with a dry cloth. If knobs are removed, do not allow water to run down inside the surface of glass while cleaning.

\ypgK cuidl tiiCn pciisb wiib H dij* cloti* DO NOT USE steel v^3ol ubrnsives 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 spatterings, etc., wash with soap and water when cooled and then rinse. Polish with dry cloth.

Use a mild solution of soap and water. Do not use any harsh abrasives or cleaning powders

u/hiph mcixj cpratph nr mnr ciirfarp

To clean oven door; remove by opening a few inches and grasping door at sides. Lift door up and away from hinges. Clean with any and all mentioned materials. Replace by grasping door at sides and lining up door with hinges. Push door firmly into place.

Cool before cleaning. If heavy soiling has occurred on the porous surface, 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 oil« vTv/.Mi.g i,v/TTai« viiw vviivwi.

For special cleaning instructions, see page 11.

Cool before cleaning. FOR LIGHT SOIL: Frequent wiping with mild soap and water (especially after cooking

meat) will prolong the time between major cleaning. Rinse thoroughly. NOTE: Soap left on liner causes additional stains when oven is reheated.

FOR HEAVY SOIL: Choose a nonabrasive cleaner and follow label instructions, using thin layer of cleaner. Use of rubber gloves is recommended. Wipe or rub lightly on stubborn spots. Rinse well. Wipe off any oven cleaner that gets on thermostat bulb. When rinsing oven after cleaning also wipe thermostat bulb.

The oven bottom panel can be removed for easy cleaning (see page 12). Use the same directions for cleaning as explained above for Porcelain Enamel Finish,

Remove shelves and clean them outside of the oven to avoid damaging the specially coated oven top; sides and back. Use any and all mentioned materials. Rinse thoroughly to

remove all materials after cleaning. NOTE: Some commercial oven cleaners cause darkening and discoloration. When using for first time, test cleaner on small part of shelf and check for discoloration before completely cleaning.

GENERAL DIRECTIONS

Page 15

CJuestions? Use This Problem Solver

. 1

V- ^

N._ ^

PEOBLEM OVEN WILL NO!' WORK

OVEN LIGHT DOES

NOT WORK

FOOD DOES NOT

BROIL PROPERLY

FOOD DOES NOT ROAST OR BAKE PROPERLY

MOISTURE INSIDE AND OUTSIDE OVEN

POSSIBLE CAUSE AND REMEDY

® Plug on range is not conipleiely inserted into the outlet receptacle. ® Circuit breaker in house has been tripped, or fuse has been blown.

v^uiiLix^ia aiw liwi pivipwiijr

® Light bulb is loose. ® Bulb is defective. Replace. ® Switch which operates oven light is broken. Call for service.

® OVEN TEMP knob not set at BROIL. Broiler will not operate if OVEN TEMP knob is turned past BROIL.

® Food is being cooked on hot pan. ® Utensils are not suited for broiling.

® OVEN SET knob not set on AUTO. OVEN when using Automatic Oven Timer.

® OVEN TEMP knob not set correctly. ® Shelf position is incorrect. Check Roasting and Baking pages. ® Oven shelf is not level. ® Wrong cookware is being used. When roasting, pan is too small. ® Foil tent not used when needed to slow down browning during roasting.

® Be sure oven vent duct is not blocked or covered.

if you need more help.. .call, toll free: GE Answer Center®

800.626.2000

information serviceA JL 1:7 A A A ^ A

If ¥)M Need 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

steps to follow for further help.

FIRST, contact the people who

serviced your appliance. Explain

.— ^ *1

--------------------------

vict yuu iccci VC, iicic aic uucc

why you are not pleased. In most cases, this will solve the problem.

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

Manager, Consumer Relations GE Appliances

A 1 Onr^lr-

Louisville, Kentucky 40225

X aiiv

FINALLY, if your problem is still

not resolved, write:

Major Appliance Consumer Action Panel 20 North Wacker Drive

____ TI1:

____

V_.lUCclgU, lUlllUit) uuuuu

cr\.cr\ii

Mil

Page 16

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

WHAT IS COVERED

YOUR GENERAL ELECTRIC RANGE

WARRANTY

FULL ONE-YEAR WARRANTY For one year from date of original

purchase, we will provide, free of charge, parts and service labor

in \/mir hnnna tn ranair ni* ronlono

III yWVJI IIWIIIW IW^VAil VM IW|.^II,AWW

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 producís

ni imhpcoH fnr nrHinarv hnrriA i iqa

in the 48 mainland states, Hawaii and Washington, D.C. In Alaska the

warranty is the same except that it is

I IMITPn horai ICO \/ni i mi ict nau tn

ship the product to the service shop

or for the service technician’s travel

costs to your home.

All warranty service will be provided

K\/ rviir Q¿ir\/lr‘Q r\r

Vjy WUI • CAV#tWI y V liWI W V#l

by our authorized Customer Care®

servicers during normal working

hours. Look in the White or Yellow Pages

A# « li^ A A t

ui yuui ic;ic;pi lui 1C? uii C7WIUI y lu«

GENERAL ELECTRIC COMPANY. GENERAL ELECTRIC FACTORY SERVICE, GENERAL ELECTRlC-

HOTPOINT FACTORY SERVICE or GENERAL ELECTRIC CUSTOMER CARE® SERVICE.

a '«e

WHAT IS NOT COVERED

• 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:

GE Answer Center®

800.626.2000 consumer information service

• improper insîaiiâîion.

If you have an installation problem, contact your dealer or installer.

\^l I 4r\r rvr*/%\/ii^îrk/^

iwu I iwi piwviuiii^

adequate electrical, gas, exhausting

and other connecting facilities.

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.

Tq know w.hai your legal rights are in your state, consult your local or state consumer affairs office or your state’s .Attorney General.

• 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.

WARRANTOR IS A/OT RESPONSIBLE FOR CONSEQUENTIAL DAMAGES.

Warrantor: General Electric Company

If further help is needed concerning this warranty, write:

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

Pari No. 164D1352P225 Pub. No. 49-4993 P/N 560S118P12

JGKS15G JGKC16G