GE JHP67GD, JHP56D, JHP56GD Use and Care Manual

UseandCareof

—

tips Featuresofyourrange Surfacecooking Ovencooking

pMi

Howtooperate

theSelf-CleaningOven

p22

Savetimeandmoney Beforeyourequestservice, usetheProblemSolver

p2’7

Mm Direct Line toGeneral Electric

The ~ihhmwm

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

Safety instructions ...........3-4

Energy Saving Tips. . . . ... ......5

Feati.wesofYour Range .......6-~

Sudace~ooking .. .. ..*. ... ~..*8-

Ho~7ToLJseYour~utomatic Surface<

Unit & Cooking ~hart .. ...9-10

~owTo Griddle . ... . . . .......11 “:

Automatic.Tirner and Cl~cks .. .13

Using Your Ov&no.,.. . . . .......14

~owTo~ak~anclThngBake .. .15 ,

HOW-TORoast. ~. .: . . ....:.... 16

HoWTo Broil:: ... .. . . .. ......17 , .

How To Use. ““

Your Rotisserie ... ... ... .l8-l9

How To Use ~ð‘ - ‘

Your Meat Ther~ometer ; .20-21 ~

EIowto~elf-.Clean - . s

Your Range ::i.:.. .”.:.22223r3r-

How To C&e fior :

YourRange . .i. . . . . . . . ~.24-25 .“

-Removable”&en Door -..-.*....24

ExhaustSystem.. . . i.. . .... . . .26

Problem Solver . . . .; . ~,.. . . . . . . ~~:

Cleaning Y:ur Ra~ge, . . . ....28-29

Surface Cooking Chart .. ...30-31

Baking Char~ ...:. . . . . . . . . . . . .32

Roasting Chart . . . .. . . . . . . . . t

Broiling Chart . ...............34,

Home Canning Tips . . ... ......35

Consumer Services . . . . . .......39

Warranty . . . . . . . . . . . Back Cover

. .

●33.

Read ThisBook Ctwefuiiy

It will 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. . . Call, toll free:

T1-IeGE Answer Center’M

800.626.2000

consumer information service

or write: (include your phone number); Consumer Affairs General Electric Company

Appliance Park Louisville, KY 40225

WriteDowrIthe Model and SerialNumbers

You’llfind them on a label on the front of the Range behind the oven door.

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 hel”e:

ModelNO.

Serial No.

Use these numbers in any correspondence or servicecalls concerning your Range.

MYouReceived a DamagedRange?

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

Save Timeand Money . . . BeforeYouRequestService

Check the Problem Solver (page

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

yourself.

, Read an before using this

When using electrical appliances basic safety precautions should be

followed, including the following: @ Use this appliance only for its

intended use as described in this mailual.

* Be sure your appliance is properly installed and grounded by a

qualified technician in accordance with the provided installation instructions.

* Don’t attempt to repair or replace any part of your range unless it is specifically recommended in this book. All other

servicing should be referred to a qualified technician.

@ Before performing any service, DISCONNECT THE RANGE POWER SUPPLY AT “rHE HOUSEHOLD DISTRIBUTION PANEL BY REMOVING THE FUSE OR SWITCHING OFF

THE CIRCUIT BREAKER. @ Do

children should not be left alone or unattended in area where appliance is in use. They should never be allowed to sit or stand on any part of the appliance.

@ Don’t

not leavechikirenahme-

allowanyoneto climb, standorhangon thedoor,drawer orrangetop. Theycoulddamage therangeandeventipit over causingseverepersonalinjury.

* CALJ’HON:DO NOTSTORE

@ Wearproperclothing.Loose

fitting or hanging garments should

never be worn while using the appliance. Flammable material could be ignited if brought in contact with hot heating elements and may cause severe burns.

@ Use only moist or damp potholders on hot surfaces may result in burns from steam. Do not let potholders touch hot heating elements. Do not use a towel or other bulky cloth.

Neveruseyourappliancefor

warmingorheatingtheroom. @ Storagein oron Appliance—

Flammable materials should not be stored in an oven or near sur-

face units. @

Keephoodandgreasefilters

to maintain good venting

clean

and to avoid grease fires. @ Do

not letcookinggreaseor otherflammablematerialsaccumulateintherangeornearit.

@ Do not usewateron grease fires.Neverpickupa flamingpan. Smotherflamingpanon surface unitby coveringpancompletely withwellfittinglid,cookiesheet orflattray.Flaminggreaseoutsidea pancanbeput outby coveringwithbakingsodaor,if available,a multi-purposedry chemicalorfoam.

ITEMSOF’INTERESTTO CHILDRENIN CABINETS ABOVEA RANGE ORON THE BACKSPLASHOF ARANGE–

CHILDREN CM’WMNGON THERANGE TOREACH ITEMSCOULDBESERIOUSLY INJURED.

drypothokiers—

@ Do not touchheatingelements orinteriorsurfaceof oven.

surfaces may be hot enough to burn even though they are dark in color. During and after use, do

not touch, or let clothing or other flammabIe materials contact surface units, areas nearby surface

units or any interior area of the

oven; allow sufficient time for cooling, first.

Potentially hot surfaces include the cooktop and areas facing the cooktop, oven vent opening and surfaces near the openings, and crevices around the oven door.

These

Remember:The inside surface of

the oven may be hot when the door is opened.

@ When directions exactly and always cook the meat to at least 170°. 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.

cookingporkfollow our

(Ccmtinuednext p~gc?) - ~

‘owl-x

@ Standawayfromthe range

whenopeningovendoor.Thehot airorsteamwhichescapescan causebur=nsto hands,face2md/ oreyes.

* Don’theatunopenedfoodcontainersinthe oven.Pressurecould Mid up andthe containercould burstcausinganinjury.

Keep oven vent ducts

unobstructed. @ Keep oven free from grease

build up. @ Place oven rack in desired posi-

tion while oven is cool. If racks must be handled when hot, do not let potholder contact heating units in the oven.

@ Pulling out shelf to the shelf stop is a convenience in lifting heavy foods. It is also a precaution against burns from touching hot surfaces of the door or oven

walls. * When using cooking or

roasting bags in oven, follow the manufacturer’s directions.

@ Do not use your oven to dry newspapers. If overheated, they can catch fire.

Self-Cleaning Oven:

@ Do not door gasket is essential for a good seal. Care should be taken not to rub, darnage, or move the gasket.

@ Do

commercial oven cleaner or

oven liner protective coating of any kind should be used in or around any part of the oven.

@ (lean only parts listed in this

Use arid Care Book. @

Beforeself-cleaningthe oven,

remove broiler pan and other utensils.

cleandoorgasket.The

not useovencleaners.

!!hw’fhcecooking units:

@ lhe appliance is equipped with one or

more surface units of different size. Select utensils having flat bottoms large enough to cover the surface unit heating element. The use of undersized utensils will expose a portion of the heating element to direct contact and may result in ignition of clothing.

Proper relationship of utensil

to burner will also improve efficiency.

@ Never Ieave

unattendedat highheatsettings.

Boilover causes smoking and greasy spillovers that may catch

on fire. @ Be sure ducts are not covered and are in

place. Their absence during cooking could damage range parts and wiring.

@ Don’t

drippans

except as described in this book.

Misuse could result in a shock,

fire hazard, or damage to the

range. @ Only certain types of glass,

glass/ceramic, ceramic, earthenware, or other glazed containers are suitable for range-top service;

others may break. because of the

sudden change in temperature

(See Section cm“Surface Cooking” for suggestions.)

@ To minimize flammable materials, and spillage;

the handle of a container should

be positioned so that it is turned toward the center

without

surface units. @ Don’t immerse or soak removable surface units. Donl put them

in a dishwasher.

P’roperPan Size—This

surfaceunits

drippans and vent

useahrmimrrnfoilto line

or anywhere in the oven

burns,ignition of

of& range

extendingovernearby

@ Ahvaysturnsurfaceunitto

OFF beforeremovingutensil.

* Keep an eye cmfoods being fried at HIGH or MEDIUM

HIGH heats.

@ Toavoid the possibilityof a

burnor electricshock,alwaysbe certainthatthe controlsforail surfaceunitsareat OFF position andallcoilsarecoo]before

attemptingto removethe unit. @ Whenflamingfoodsunderthe

hood, turnthefan off.Thefan,if operating,mayspreadtheflame.

@ Foods forfryingshouldbe as

dryas possible.

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

[Jselittle fat for effective

shallow or deep-fat frying. Filling the pan too full of fat can cause spillovers when food is added.

@ If a combination of oils or fats will be used in frying, stir together before heating, or as fats melt slowly.

Alwaysheatfatsiowly9and

watch as it heats. @ Use deep fat thermometer

whenever possible to prevent overheating fat beyond the smoking point.

Frost on frozen

}“ouI-ranqe, like many other house-

hold items, isheavy and can settle into soft floor coverings such as cushioned vinylor carpeting. When

moving the range or-ithis type of

ilooring. use care, and it is recommended that these simple and inexpensiveinstructions be followed.

The range should be instaHedon a sheet of plywood (or similar material) as follows: When

covering is terminated at thejront of the range,

the area that the range

ihejloor

\\’illrest on should be built up with

plywood to the same level or higher than the floor covering. This will then allow the range to be moved

for cleaning or servicing.

-the

Levelingscrewsare located on each corner of the base of the range. By removing the bottom drawer you can level the range to an uneven j?oorwith the use of a nutdriver.

To remove drawer, pull drawer out all the way, tilt up the front and remove it. To replace, insert glides at back of drawer beyond stop on range glides. Lift drawer if necessary to insert easily. Let front of

d~.a~verdown, then push

in to close.

surfacecooking

Use cooking utensilsof medium weight aluminum, tight-fitting covers, and -iIatbottoms which completely cover the heated portion of the surface unit.

Cook fresh vegetableswith 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 willkeep it cooking.

Use residual heat with surface cooking whenever possible.For example, when cooking eggsin

the shell, bring water to boil,

then turn to OFF position to

complete the cooking.

Use correct heat for cooking task. . (if time allows, do not use HIGH heat to start), MEDIUM HI— quick brownings, MEDIUM— slowfrying, LOW—finishcooking most quantities, simmer—doUble

special for small quantities.

coffee, heat only the amount

.HIGH—to start cooking

boiler heat, finish cookifig,and

When boiling water for tea or

needed. It is not economical to

boil a container full of water for

only one or two cups.

oven$mMRg

Preheat the oven only when necessary. Most foods will cook

satisfactorily without preheating.

If ~~oufind preheating is neces-

sary, watch the indicator light, and put food in the 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 when it i’sopened. ,

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

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

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IVMds JEIP56D,JHP%GD*

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E’eatureIndex

Mode] and Serial Numbers

Surface Unit Controls

“ON” indicator Light/ Lights

for Surface Units @en set (Clean) control

Oven Temp (Clean) Control

6 Oven Cycling Light

Automatic Oven Timer, Clock

and Minute Timer 8 Door Latch 9

Door Latch Release

10 Door Locked Light 11 Oven Cleaning Light 12 Automatic Surface Unit, Tilt-Lock 13 Plug-h Calrod@Surface Unit

(N4avbe removed when cleaning under unit.)

One-Piece Chrome Trim Rings

and Drip Pans

14 or

Separate Chrome Trim Rings and Porcelain Drip Pans

)

15 Oven Vent Duct

(Located under right rear surface unit.)

lb Interior Oven Light (Comes on

automatically when door is opened.)

17 Oven Light Switch

I 18 Broil Unit

19 Bake Unit (Maybe lifted

gently for wiping oven floor.)

~. Oven Shelves, Upper

Oven Shelves, Lower

Oven Shelf Supports (Letters A, B, C, & D

21 indicate cooking positions for shelves as

recommended on cooking charts.)

22 Broiler Pan and Rack

(Do not clean in Self-Clean oven.) ! 23 Rotisserie Receptacle t 24 Meat Thermometer Receptacle I 25 Storage Drawer

Explained

on Page

2 8

14 14 14

22 22 22

14 17

18 20 24 –

Mock]

lJHP67GD

@ @

143”

2+”

143”

2 2

Upper Lower

—

Models

Jm%m

JHP56GD

e22

2-6”

2-8”

429 4

kzilE4r: —.

—

.—

%xSurface Cooking Charton pages 30-31.

Your range top is designedto give you flexibility of boiling, steaming, sauteing, browning, frying, canning, or pressure cooking. lt heats through the metal coils of four Calrod@units thus givingthe correct’amount of energy for each setting you choose.

Surface Cooking with

Infinite Heat Controls

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

At both OFF and HIGH positions, there is a slight niche so control “clicks” at those positions; “click” on HIGH marks the highest setting; the lowest setting is between the words LOW 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 show a quicker change than switching to lower settings.

.-.”- . .-

. . . ---- - . ..— - . .

How to Setthe Controls

Step 1

Grasp contol knob and push in. . .

.- —...

Cooking (hide

-.. —.. — . ---- - . . .

for Using Heats

I-H

MED

Low

NCYI’E:

1. At HIGH, MED HI, never leave food unattended. Boilovers cause smoking; greasy spillovers may catch fire.

2. At WARM, LOW, melt choco-

late, butter on siiiall unit.

Quick start for cooking; bring water to boil.

Fast fry, pan broil; maintain fast boil on large amount of food.

Saute and brown; maintain S1OWboil on large amount of food.

Cook after starting at

HIGH; cook with little

water in covered pan. Steam rice, cereal; maintain

serving temperature of most foods.

“

Mep 2

Turn either clockwise or counterclockwise to desired heat setting.

Controlmust be pushedin to set only from OFF controlis in any position other

than OFF, it may berotated

without pushing in.

Be stimyou ttirn control to OFF when you finish cooking. An indicator light will giow when ANY heat on any surface unit is on,

position.When

he automatic surface unit controls

——

~hetemperature of’j’ow.

cooking

ulensiltogive the same type ofautomatic cooking that you m-ayhave experienced with a well-controlled electric skilletor saucepan. The spring-mounted sensor, located in the center of the surface unit, measures and controls the heat to the pan on the unit.

How touseIt

@Set pan on unit. Usea cover on

utensil when suggested on

Auto-

matic (.ki~ Cooking Chart on next page.

~ Push in Automatic Unit selector button which corresponds to unit size.To use a variety of utensilsyou may select three different sizes on the Automatic Unit; 4 inch, 6 inch and 8 inch.

LARGE—8-inch unit. Push 8“

button when using large utensils that completely cover the unit (3-quart to 6-quart saucepans or 8-to-10-inch skillet).Then select desired heat setting.

I$lEDIUiM-6-inch unit. Push 6“

button when using medium-sized cooking utensils that do not completelycover the unit (2 to 2~zquart saucepans or 6 to 7-inch skillets).Then select desired heat setting.

SMALL-4-inch unit. Push 4“ button when using small cooking utensils about 4 inches in diameter (as a l-quart saucepan). Then select desired heat setting.

@Select the heat setting as recom-

mended on the Automu[ic Unit

Cooking Chart. (Settings were chosen using medium-weight aluminum pans,)

—For cooking with liquids, use settings anywhere in the area marked HI, MED, LOW BOIL, SIM, or setting in between to obtain desired rate of cooking.

—For frying operations use settings

anywhere in area numbered 200 to

500. —For warming operations use set-

tings marked 200 and the linejust below 200.

* When cooking is finished, turn

surface Ilnit control to OFF.

TipsforBest Rf?si.dts

* Use flat-bottomed mediumweight aluminum utensils, in relation to sizeof unit in use, tightfitting lids with foods which required a cover; loose lids or no cover lengthen cooking time.

Warped, concave or convexbottomed pans may not touch sensor in center of Automatic Unit; if not, sensor cannot control heat supplied to pan.

@Use amount of water suggested on Automatic Unit chart; if more is used, higher heat setting, longer cooking time may be required.

@Utensil of other materials may require different heat settings and/or cooking time.

~ Use MINUTE TIMER to time TOTALcooking. Include time usually required to bring food to boil, switching heats, etc. Do not judge cooking time by visiblesteaming only. Food will cook in covered utensils even though no steam may be apparent during the cooking process.

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Utensil

Breads

Frenchtoast Pancakes

Casseroles

Cereal,Pasta

Oatmeal

Macaroni Noodles Spaghetti

Coffee Percolator

Skillet Skillet

10-10~2-inch

coveredskillet

Seepackage directions

SeeGeneral Directions

Herd

SettingFood

—

350-375 4~5450

200-250

HIGHBOILMED.BOIL

HIGHBOIL

HIGHBOILMED.BOIL

IXedFruit Coveredsaucepan SIMMER

Eggs Cookedinshell Coldwaterto cover.Cook10-12minutesforsoftcookedand

Scrambled Fried

Meats

Bacon Chicken

Chops

Cubesteaks Fishsteaks

Frankfurters

Hamburgers Hamslice

(%-inchthick)

Pot Roast Tobrown meatadd liquid;coverto finishcooking,If desired,add

Sausage Stew Tobrownmeat.

Coveredsaucepan

Skillet Skillet

Skillet

Skillet Skillet

Skilletor Kettle

Skillet Coveredsaucepan

soup,Heat Coveredsaucepan

Popcorn 450

Vegetables

Fresh

Frozen

Pressure Cooking

NOTE:Meltbutter,cookingorsemi-sweetchocolate, or butterscotchcandypicccsinpan at 200setting,Usccoveredpanforfastermelting,

5-6quart coveredkettle

Coveredsaucepan

Coveredsaucepan Pressure saucepan

SIMMER

275-300 200-225

350-375 400

225-250 325-375

225-250 425-450

350-375

350400

300-325 350-400

325-375 SIMMER

325

350-375 LOBOIL

SIMMER

LO BOIL

LO BOIL 300-350

(hem] Directions

Meltfatandheat 1-2minutesbeforeaddingbread. Heatskillet,untildropsof waterdanceviolently,greaseskilletlightly,

thenstart pancakes, Placeingredientsofcasserole inaluminumskillet.Coverand cookuntil

hotand bubblyincenter.

Seepackagedirectionforcookingmethod.

Coverkettleto bringwaterto boilbeforeandafteraddingspaghetti. Removecoverto completecooking.

Seepackagedirectionfor cookingmethod.

25-30minutesforhardcooked.(Watershouldnotboil.)

Meltbutterandheat 1-2minutesbeforeaddingeggs.

Allowbutterto melt,Breakeggsintoskillet.Coverskillet,cook 34 minutes,or leaveuncoveredandbastewithfat.

Startincoldskillet. Tobrown.

Covered,to cook, Tobrown.

Tobraise(addsmallamountofwater,coverskilletandfinishcooking), Preheatskillet 3mirmies.Melt1 tablespoonbutterthen add steaks.Fry

2-3minutesperside. Melt2tablespoonsfat,add breadedor flouredfishandcookabout

15minutespersidefor one-inchsteaks.

Startincoldungreasedskillet:whensizzlingbegins,turnfrankfurters frequentlyto brownevenly.

Melt1tablespoonfat,thenaddhamburgers,Cook6-8minutesperside. Startincold,ungreasedskillet.Cook7-8minutesperside.

vegetables.

cook accordingtopackagedirections.

Covered,to finishcooking Heat15-20minutesorto desiredservingtemperature. PlaceY2cupcookingoil, 1cuppoppingcorn inkettle,cover.Cookuntil

poppingstops.Remove,seasonwithbutterandsalt.

Use%inchsaltedwaterin bottomofpan,Addvegetables,cover saucepan.Add3-5minutesofcookingtimenormallyusedin standard unit.

Sameas above.

Followmanufacturer’sdirectionsforamountsof liquidand cookingtime,

—

——

ToLTse

Model JHP67GD)

YourGE Griddle has an easy-clean, non-stick cooking surface. Avoid

usingutensils with sharp or rough points or edges. Do not cut foods on the griddle. See chart for cooking directions. If preferred,

foods may be cooked without greasing griddle.

1. Place griddle on Automatic

Unit; move it back and forth until it falls into place over unit. The

griddle is designed for easy posi-

tioning; it must be correctly placed to work properly.

2. Push in Automatic Unit selector button marked GRIDDLE.

3. Select heat on surface unit control knob. Use settingslisted on griddle or on chart. For griddle cooking, use heats between 200-

500.Other markings are for boiling operations and should not be used with GRIDDLE settings.

4. When cooking isfinished turn surface control k-nobto OFF.

5. Let griddlecool on range, or protect hands with heavy, dry potholders before handling. To clean, seecharts, CareSeclion. To avoid marring non-stick finish, store griddle upright, or store flat but no other pans or utensils on top.

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Food

~~*Bacon

~~*~Chops

**Cubed Steaks

**~Eggs,Fried

**Fish Steaks, ]”

~~‘~Franks

**-French Toast

**Hamburgers,

‘~T*Ham

**Rolls, Sandwiches

slice, ~“

Pancakes

1/2”

~~*Sausage

*Cold Griddle TGrease lightly, if desired

**Preheat 10minutes ~~preheat, if desired

setting

375-425

350-400 425-500 275 375-425 400-450

350-375 300-350 375-425 425-450 375-425 350-400

First Side Minutes

2-3 2-3

5-6 6-8 7-8

Brown each side Brown each side

Turn, brown evenly

Brown each side Turn, brown evenly

Second

Side Minutes

2-3 2-3

5-6 6-8 7-8

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Q. How can my Minute ‘f’hner make my surface cooking

Your Minute Timer will help.

time TOTALcooking which includestime to boil food and change temperatures. Do not judge cooking time by visiblesteam only.

Food willcook in covered utensils even though you can’t seeany steam.

Q. May I can foods and

onmy

A. Yes,but only use utensils de-

signed for canning purposes. Check the manufacturer’s instructions and recipesfor preserving foods. Be sure canner is flat-bottomed and fits over the center of your 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 1use specialcooking equip-

mentlike an orientalwok, on any surfaceunits?

A. Utensils without flat surfaces am

not recommended. The life of your surface unit can be shortened and the range top can be damaged from the high heat needed for this type of cookifig.

surface units?

easier?

preserves

Q. CanI covermy drippans with

foil?

A. No. Clean as recommended in

the Cleaning Chart.

Q. Why is the porcelain finish on

my containerscoming off? A. If you set your Calrod@ unit

higher than required for the container material, and leave it, the finish may smoke, crack, pop, or burn depending on the pot or pan. Also, a too high heat for long periods, and small amounts of dry food, may damage the finish.

Q. Whydo my utensils tilt when I

placethemon the surfaceunit? A. Make sure that the “feet” on

your Calrod@units are sitting tightly in the range top indentation and the trim ring is flat on the range surface. Possibly your plug-in unit is not plugged into unit properly.

Q. Why amI not gettingthe heat I

need from my unitseventhough I havethe knob on the rightsetting.

A. After turning surface unit off

and making sure it is cool, check to make sure that your plug-in units are securely fastened into the surface connection.

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