GE JHP63GN Use and Care Manual

Contents

HiLowCookrng

Center

Aluminum Foil Appliance Registration

Canning Tips Care and Cleaning

Clock/Timer Consumer Services

Energy-Saving Tips Exhaust System

Features Hood Extension

Installation Instructions Leveling

Model and Serial Numbers Ovens

Baking, Baking Guide Broiling, Broiling Guide

Control Settings Door Removal

Light; Bulb Replacement 13,26 Meat Thermometer

Preheating Roasting, Roasting Guide 16-18

24-3; Safety Instructions

5 5

14, 15

19-21

17,20

Precautions Problem Solver

Rotisserie

Surface Cooking

Control Settings Cooking Guide

Cookware Tips Plug-in Surface Units

Warranty

2-4

22,23

2-4

7-11

10, 11

Back Cover

—

Self-Cleaning Instructions 24,25 Shelves

Thermostat Adjustment Vent Duct

Model JHP63GN

GEAppJiwces

13 28

GEAnswer 80L162/i2000

Center

Help us help you...

Before using your cooking center, read this book carefully.

It is intended to help you operate and maintain your new cooking center 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 on the front frame behind the door to the lower oven.

These numbers are also on the Consumer Product Ownership Registration Card that came with your cooking center. 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 cooking center.

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

Check the Problem Solver on

page

32.

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

If you need service...

To obtain service, see the Consumer Services page in the back 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 further help.

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

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

Manager, Consumer Relations GE Appliances Appliance Park Louisville, Kentucky 40225

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

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

IMPORTANT SAFETY NOTICE

If you received a damaged cooking center...

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

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REMOVING THE FUSE

SWI!KHING OFF

CIRCUIT BREAKER.

chikirtm should not be Qr

unattended in an

appliarm never

any

CENTER

PANEL

THE

Rat l@ave ~Mldren ~OH~

left

area where an

is in use. They should

allowed to

part of

sit or

the

appliance.

o Dan$t aiiow anyone to dtib$

stand

or hang on

drawer m’ damage even tip personai

the cooking

injury.

COOidO~

over,

the daor,

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center

causing

* mlJTION: ITEMS OF

.- INTEREST

SHOULD

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TO CHILDREN

NOT BE

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ABCWE A

COOKING CENTER THE

COOKING

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CHILIIRENCLIMBING

THE

CWXING

REACH ITEMS

CENTER TO

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SERIOUSLY INJURED.

@ Never

hanging garments

the

material brought in heating severe burns.

Q Use

moist or damp potholders hot

from

holders touch

elements. other bulky

—

wear lWe-fitti~g

appliance.

could

elenwnts

only dry pot

surfiwm

steam or

Flammable

be ignited if

contact

may result in burns

heat. Do not let pot

hot

not use a towel or

cloth.

‘while

with

and may

holders—

heating

POWER

13Y

alone

stand

cmdd

and

severe

using

hot

cause

@For

your

waktyxn~e~

ymwapplkincefm+watming

heating

9 ~u not

combustible

or other

iiquids in

any

* &?ep

clean and to avaid greasa fires.

*Do

or other

aecunmhite hI

cooking

●

Do not

fires. Never

pan.

surface unit by covering

completdy

grease

wit

or, if available, a multi-purpose dry chemical or foam-type fire extinguisher.

●

DO not

or interior surface

These

enough to burn

are dark in

after

clothing or

materiais contact

areas near@ interior area of the

sufficient

Potentially hot the

cooktop, sur%ces mwices

Remember: The inside of an oven maybe door is opened.

the

room.

s~m or

rnateriais, gasdiw

flammable vapors

the vicinity of this

other appliance.

had and grease fiit.ers

maintain good venting

not M Wokirag grease

flammabl@

wter.

use

water on grease

pickup a fhuning

Smother

sheet or flat tray. Fkuning

outside a

covering with

surfaces may be hot

use, do

coolctop

oven vent openings and

near the openings, and

around

flaming pan

with well-fitting lid,

pan can

touch heating

even

color. During

not

touch, or let

other fkunmable

surface units,

surfiwe

time

far cooling,

surfiwes

and areas

oven

W?@

materials

mar the

pan

be put

baking soda

elements

of oven.

though they

and

units m any

oven; ailow

first.

include

facing

the

doors.

surfhce

hot

when the

and

* ~h~n &i#IIg

andaiways

(mokthe n-wat @ wiintmnai

temperature

assm+iixthat,

p~ssibili$y

prment

killed and

to eat. O#m

Stand a%%ly t!mm WJking

center when opening

door.

Wqes

imds,

●

Don’t hiiwt unopened fbod

containers in an

amid buiid up cwdd

s K~p

that

in the meat, it will be

Hotak’ @rstemn which

call

fmw andhr eyes.

burst, causing a~

t-mm

~rk; .folloiv

K!fatlti$t 170”F. This

tlw remote

tfichinamay be

the

meat

wiii

be safe

ixiuw? ilurns

men. Pressure

and the

vent

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ov?n

container

injwry.

urwbstruded,

●

lUWp

4MWS

fhx

from

buildup.

s pi~e oven ~helvm

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hut, do not let

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●

P@@

shelf

stop is a

iiftingheavy precimtion

touching door m’

* ~e~ Ang

roasting

the

manufacturer’s directions.

e D. not wean oven

newspapers.

can

catch fire.

be handled when

pot holde~ contact

units

in the

Out

foods. It is

oven.

shelf

the

ixmwmienee

aiso a

against burns from

hot snrfaces

of the

ove~ walls.

cooking or

bags

in an

oven,

dry

overheated, they

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~ s

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z :

g *

Flooring Under the Cooking Center

Your cooking center, like so many other household items, is heavy and can settle into soft floor coverings such as cushioned

vinyl.

When moving the cooking center on this type of flooring, use care.

Do not install the cooking center over kitchen carpeting

place an insulating pad or sheet of

%-inch thick plywood between the

cooking center and carpeting.

When the floor covering ends at the front of the cooking center,

the area that the cooking center 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 cooking center to be moved for cleaning or servicing.

unless you

Leveling the Cooking Center

Leveling screws are located on each corner of the base of the cooking center. By removing the bottom drawer, you can level the cooking center on an uneven floor with the use of a nutdriver.

To remove drawer, pull drawer out all the way, tilt up the front and take it out. To replace drawer,

drawer beyond stop on glides. Lift drawer if necessary to insert easily. Let front of drawer down, then push into close.

insert glides at back of

Ene~y-SavingTips

Surface Cooking

●

Use cookware of medium-weight aluminum with tight-fitting covers and flat bottoms that completely cover the heated portion of the surface unit.

●

Cook fresh vegetables with a minimum amount of water in a covered pan.

●

Watch foods when bringing them quickly to cooking temperatures at high heat. When food reaches cooking temperature, reduce heat immediately to lowest setting that will keep it cooking.

● Use residual heat with surface

cooking whenever possible. For example, when cooking eggs in their shells, bring water and eggs to

boil, then turn control knob to position and cover cookware with lid to complete the cooking.

●

Use correct heat for cooking task:

HI—to start cooking (if time allows, do not use the HI heat setting to start).

MED HI—for quick browning.

MED—for slow frying.

LO—to finish cooking most quantities, simmer-double boiler heat, finish cooking, and special for small quantities.

WM—to maintain serving

temperature of most foods.

●

When boiling water for tea or

coffee, heat only amount needed. It is not economical to boil a full container of water for one or two cups.

OFF

Oven Cooking

●

Preheat an oven only when necessary. Most foods will cook satisfactorily without preheating. If you find preheating is necessary, watch the indicator light, and put food in oven promptly after the light goes out.

●

Always turn oven off before removing food.

●

During baking, avoid frequent door openings. Keep door open as short a time as possible if it is opened.

●

Be sure to wipe up excess spillage

before starting the self-cleaning operation.

●

Cook complete oven meals

instead of just one food item. Potatoes, other vegetables and some desserts will cook together with a main-dish casserole, meat loaf, chicken or roast. Choose foods that cook at the same temperature and in approximately the same amount of time.

●

Use residual heat in an oven

whenever possible to finish cooking casseroles, oven meals, etc. Also add rolls or precooked desserts to a warm oven, using residual heat to warm them.

Features of Your Cooking Center

/.11

j ~ ~

,, ., ,.

(

Upper Oven

Lower Oven

==4

Model JHP63GN

Upper Oven and Control Panel

See

page

Cooktop

See

page

1 Upper Oven Interior Light

2 Automatic Oven Timer,

Clock and Minute Timer

Upper Oven/Lower Oven Controls

Oven Set Control Oven Temp Control

Oven On Light

Oven Cycling Light (Light glows

until oven reaches selected temperature, then goes off and on during cooking with the oven units as temperature is maintained.)

7 Meat Thermometer Dial

Surface Unit Controls

9 “ON” Indicator Light for

Surface Units

Rotisserie Receptacle

Surface Light Switch

12 Upper Oven Light Switch

Exhaust Fan Switch 14 Broil Unit 15 Shelf Supports

13 13

8 8

13 13

19,30

18 Cooktop Lamp

19 Removable Grease Filters

over cooktop venting.)

Oven Vent Duct (Centered under

right rear surface unit.)

21 Plug-In

(May be removed when cleaning under unit.)

22 Chrome-Plated Trim Rings and

Porcelain Drip Pans

Calrod”

Surface Units

(Two, for

Lower Oven and Storage Drawer

23 Oven Light Switch (Use to turn

lower oven light on during cooking when oven door is closed.)

24 Automatic Oven Light Switch 25 Broil Unit 26 Oven Shelf Supports 27 Oven Shelves (Two) 28 Bake Unit (Maybe lifted gently

for wiping oven floor.)

See

13, 16

26 29

page

—

13 14

16 Shelves

17 Bake Unit

(Two)

14,30

29 Oven Door Gasket 30 Oven Cleaning Light (Glows during

self-cleaning when all controls are set. Cycles off and on with the oven heating units after oven reaches cleaning temperature.)

31 Oven Door Latch (Use for

self-cleaning cycle only.)

32 Meat Thermometer Receptacle

33 Lower Oven Interior Light (Comes on

automatically when door is opened.) 34 Broiler Pan and Rack 35 Model and Serial Numbers 36 Storage Drawer

24,25

13,26

19,30

28,31

Surface Cooking

See Surface Cooking Guide on pages 10 and 11.

—

Surface Cooking with Infinite Heat Controls

Your surface units and controls are designed to give you an infinite choice of heat settings for surface unit cooking.

At both OFF and HI positions, there is a slight niche so control “clicks” at

those positions; the highest setting; the lowest setting is between the words WM and OFF. In a quiet kitchen, you may hear

slight “clicking” sounds during cooking, indicating heat settings selected are being maintained.

Switching heats to higher settings always shows a quicker change than switching to lower settings.

“click” on HI marks

How to Set the Controls

Step 1:

push in.

Grasp control knob and

●

Cooking

Guide

for Using Heats

MED HI

MED

NOI’E:

1. At HI, MED HI, never unattended. greasy

2. At WM, LO, melt chocolate, butter on small unit.

Quick start for cooking;

bring water to boil. Fast fry, pan broil; maintain

fast boil on large amount of

fd.

Saute and brown; maintain slow boil on large amount of food.

Cook after starting at HI; cook with little water in covered pan.

Steam rice, cereal; maintain serving foods.

spillovers

temperatui-e

Boilovers

cause smoking;

may catch fire.

of most

leavefd

—

Step 2: Turn either clockwise or counterclockwise to desired heat setting.

Control must be pushed in to set

only from OFF position. When control is in any position other than OFF, it maybe rotated without pushing in.

Be sure you turn control to OFF when you finish cooking. An indicator light will glow when

any

heat on any surface unit is on.

—

Questions &

Answers

Q. May I can foods and preserves on my surface units?

A. Yes,

designed for canning purposes. Check the manufacturer’s instructions and recipes for preserving foods. Be sure canner is flat-bottomed and fits over the center of the Calrod” unit. Since canning generates large amounts of steam, be careful to avoid burns from steam or heat. Canning should only be done on surface units.

Q. Can I cover my drip pans with foil?

A. No. Clean as recommended in

Cleaning Guide.

Q. Can I use special cooking equipment, like an oriental wok, on any surface unit?

A. Cookware without flat surfaces is not recommended. The life of the surface units can be shortened and the cooktop can be darnaged from the high heat needed for this type of cooking.

but only use cookware

Home Canning Tips

Canning should be done on surface units only.

Pots that extend beyond one inch of the cooking element trim ring are not recommended for most surface cooking. However, when canning with a water-bath or pressure canner, large-diameter pots may be used. This is because boiling water temperatures (even under pressure) are not harmful to cooktop surfaces surrounding the surface units.

HOWEVER, DO LARGE-DIAMETER CANNERS OR

(Y’I’HER

POTS

FOR FRYING OR BOILING FOODS Most syrup or sauce and all types of frying-cook at temperatures much higher than boiling water. Such temperatures could eventually harm cooktop surfaces surrounding surface units.

~HER

Observe Following Points in Canning

USE

LARGE-DIAMETER

THAN WATER.

mixtures—

3. When canning, use recipes and procedures from reputable sources. Reliable recipes and procedures are available from the manufacturer of your canner; manufacturers of glass jars for canning, such as Ball and Kerr; and the United States Department of Agriculture Extension Service.

4. Remember that canning is a process that generates large amounts of steam. To avoid burns from steam or heat, be careful when canning.

NOTE: If your cooking center is

being operated on low power

(voltage), canning may take longer than expected even though directions have been carefully followed. The process time will be shortened by:

(1)

using a pressure canner, and

(2) starting with fastest heating of large quantities of water.

H(Yf

tap water for

Q. Why am I not getting the heat I need from my surface units even though I have the knobs on the right setting?

A. After turning surface units off

and making sure they are cool, check to make sure that your in units are securely fastened into their surface connections.

Q. Why does my cookware tilt when I place it on the surface unit?

A. Because the surface unit is not

flat. Make sure that the “feet” on your Calrod” units are sitting tightly in the cooktop indentation and the drip pan is flat on the cooktop surface.

Q. Why is the porcelain finish on my cookware coming off?

A. If you set your Calrod” unit

higher than required for the cookware material, and leave it, the

—

cookware’s finish may smoke, crack, pop or burn, depending on the pot or pan. Also, cooking small amounts of dry food may damage the cookware’s finish.

plug-

Be sure the canner fits over the center of the surface unit. If your cooking center or its location does not allow the canner to be centered on the surface unit, use diameter pots for good canning results.

2. Flat-bottomed canners must be used. Do not use canners with flanged or rippled bottoms (often found in enamelware) because they don’t make enough contact with the surface unit and take too long to boil water.

RIGHT

smaller-

WRONG

Surface Cooking Guide

Cookware Tips

1. Use medium-or heavy-weight

cookware. Aluminum cookware conducts heat faster than other metals. Cast iron and coated

cast-

iron cookware is slow to absorb heat, but generally cooks evenly at LO or MED settings. Steel pans may cook unevenly if not combined with other metals.

To conserve the most cooking 3. Deep Fat Frying. Do not overfill energy, pans should be flat on, the bottom, have straight sides and fitting lids. Match the size of the bubble vigorously. Watch foods saucepan to the size of the surface unit. A pan that extends more than one inch beyond the edge of the accumulated grease. trim ring traps heat which causes discoloration on chrome trim rings ranging from blue to dark gray.

tight-

kettle with fat that may spill over when adding food. Frosty foods

frying at high temperatures and keep range and hood clean of

Food Cereal

Cornmeal, grits, oatmeal

Cocoa

coffee

Eggs Cooked in shell Covered

Fried sunny-side-up

Fried over easy

Poached

Scrambled or omelets Uncovered

Fruits

Ptmltry

Meata, Braised: Pot roasts of beef, lamb or veal; pork steaks and chops

Pan-fried: Tender chops; thin steaks up to 3/4-inch; minute steaka; hamburgers; franks and sausage;

thin fish fillets

Cookware

Covered Saucepan

Uncovered Saucepan

Percolator

Saucepan

Covered Skillet

Uncovered Skillet

Covered

Saucgpan

Skillet

Covered Saucepan

Covered Skillet

Skillet

Directions and Setting to Start Cooking

HI. In covered pan, bring water to boil before adding cereal.

HI. Stir together water or milk and cocoa ingredients.

Bring iust

to a boil.

HI. At first perk, switch heat to LO.

HI. Cover eggs with cool water. Cover pan, cook

until steaming. MED HI. Melt butter, add

eggs and cover skillet.

HI. Melt butter.

HI. In covered pan bring water to a boil.

HI. Heat butter until light golden in color.

HI. In covered pan bring fruit and water to boil.

HI. Melt fat, then add meat. Switch to MED HI to brown meat. Add water or other liquid.

HI. Preheat skillet, then

lightfy.

grease

Directions and Setting

Complete Cooking

LO or WM, then add cereal, Finish timing according

package

to MED. Cook 1 or 2 minutes

to completely blend ingredients.

LO to maintain gentle but steady perk.

LO. Cook only 3 to 4 minutes for soft cooked;

15 minutes for hard cooked.

Continue until whites are just set, about 3 to 5 more minutes.

LO, then add bottoms of carefully turn over to cook other side.

LO. Carefully add eggs. Cook uncovered about 5 minutes at MED HI.

MED. Add Cook, stirring to desired doneness.

LO. Stir occasionally and check for sticking.

LO. Simmer until fork tender.

MED HI or MED. Brown and cook to desired doneness, turning over as needed.

directions.

cookirrg

at MED HI

e~s.

eggs

have just set,

mixture.

When

Commenta

Cereals bubble and expand as they cook; use large enough

sauce~an to mevent boilover.

Milk boils over rapidly. Watch as boiling point approaches.

Percolate 8 to 10 minutes for 8 cups, less for fewer cups.

If you do not cover skillet, baste eggs with fat to cook tops evenly.

Remove cooked spoon or pancake turner.

Eggs

continue to set slightly after cooking. For omelet, do not stir last tkw minutes. When set, fold in half.

Fresh fruit: Use 1/4 to 1/2 cup water per pound of fruit.

f~it:

Dried

directs. Time depends on whether

fruit has been presoaked. If not,

aflow

Meat can be seasoned and floured before it is browned, if desired. Liquid variations for flavor could

be wine, fruit or tomato juice or

meat broth.

Timing: Steaks 1 to 2 inches: 1 to 2 hours. Beef Stew: 2 to 3 hours. Pot Roast:

Parr frying is best for thin steaks and chops. If rare is desired, preheat skillet before adding me-at. —

e~s

with slotted

Use water as package

cookine

time.

2Y2

to4 hours.

—

RIGHT

Food

Fried Chicken

Pan-fried bacon

Sauteed: Less tender thin steaks (chuck, round, etc.); liver; thick or whole fish

Simmered or stewed meat; chicken; corned beef; smoked pork; stewing beef; tongue; etc.

Melting chocolate,

butter, marshmallows

pancakes or French toast

Pasta

Noodles or spaghetti

Pressure Cooking

Puddings, Sauces, Candies, Frostings

Vegetables

Fresh

Frozen

Sauteed: Onions, green peppers,

musbmmns,

Rice and Grits

celery, etc.

OVER 1“

Cookware

Covered Skillet

Uncovered Skillet

Covered

SkiI1et

Covered

Dutch Oven, Kettle or Large

Saucepan

SmaI1

Uncovered

Saucepan.

Use small

surface unit

SkiIIet

Griddle

Large

Covered Kettle

or Pot

Pressure Cooker or Canner

Uncovered Saucepan

Covered Saucepan

Uncovered Skillet

Covered Saucepan

WRONG

Directions and Setting to Start Cooking

HI. Melt fat. Switch to MED HI to brown chicken.

HI. In cold skillet, arrange bacon slices. Cook just until starting to sizzle.

HI. Melt fat. Switch to MED to brown slowly.

HI. Cover meat with water

and cover pan or kettle. Cook until steaming.

WM.

Allow

melt through. Stir to smooth.

MED HI. Heat skillet 8 to

10 minutes. Grease lightly.

HI. In covered kettle, bring

salted water to a and add pasta slowly so boiling does not stop.

HI. Heat until heard.

HI. Bring just to boil.

HI. Measure water in saucepan. Add salt and prepared vegetable. In covered saucepan bring to boil.

HI. Measure water and salt as above. Add frozen of vegetable. In covered saucepan bring to boil.

HI. In skillet melt fat.

HI. Bring salted water to a boil.

10 to 15 minutes to

Ml,

uncover

tirstji@e

1/2

to 1 inch

bbck

Directions and Setting to

Comtdete

LO. Cover skillet and

cook until tender.

Uncover last few minutes.

MED HI. Cook, turning over as needed.

LO. Cover and cook

until tender.

LO. Cook until fork tender. (Water should

slowly boil.) For very large amounts, medium heat may be needed.

Cook 2 to 3 minutes ~r side.

MED HI. Cook uncovered until tender. For large amounts, HI maybe needed to keep water at rolling boil throughout entire cooking time.

MED HI for foods cooking

10 minutes or less. MED for foods over 10 minutes.

LO. To finish

MED. Cook 1 pound 10

to 30 or more minutes, depending on tenderness of vegetable.

LO. Cook according to time on package.

MED. Add vegetable. Cook until desired tenderness is reached.

WM. Cover and cook according to time.

Cooking

cooking.

Comments

For crisp dry chicken, cover only after switching to LO for 10 minutes. Uncover and cook, turning occasionally 10 to 20 minutes.

A more attention-free method is to start and cook at MED.

Meat may be breaded or marinated in sauce before frying

Add salt or other seasoning before cooking if meat has not been smoked or otherwise cured.

When melting marshmallows, add milk or water.

Thick batter takes slightly time. Turn pancakes over when bubbles rise to surface.

Use large enough kettle to prevent boilover. Pasta doubles in size when cooked.

Cooker should jiggle 2 to 3 times

per minute.

Stir frequently to prevent sticking.

Uncovercdpan requires more

water and longer time.

Break up or stir as needed while

cooking.

Turn over or stir vegetable as

necessary for even browning.

Rice and grits triple in volume after cooking. Time at WM. Rice: 1 cup rice and 2 cups water-25 minutes. Grits:

1 cup grits and 4 cups

40 minutes.

Ionget

water—

.—

+ 25 hidden pages

GE JHP63GN Use and Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual