GE JMC27GJ, JBC26K, JSC27GJ Use and Care Manual

Contents

Range

Aluminum Foil Anti-Tip Bracket

Appliance Registration Canning Tips

Care and Cleaning Clock/Timer

Control Settings Cookware Tips

Energy-Saving Tips Features

Installation Instructions Leveling

Model and Serial Numbers Oven

Baking, Baking Guide Broiling, Broiling Guide

Continuous Cleaning Door Removal

Light; Bulb Replacement 13,21 Roasting, Roasting Guide 16, 17

Shelves Thermostat Adjustment

Vent Duct

Problem Solver

18 Repair Service

3,5 Safety Instructions

2 9 Warranty

20-23

&13

10, 11

6,7

5 5

13-19

14, 15 18, 19

21 21 GEAnswerC&nteP

Surface Cooking

80W5262000

3,4

& 10,11

Back Cover

Models JBC16GK JMC27GJ

JBC26K JSC27GJ

GEAppiances

Help us help you...

Before using your range, read this book carefully.

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

Keep it handy for answers to your questions.

If you don’t understand something

or need more help, write (include your phone number):

Consumer Affairs GE Appliances Appliance Park Louisville, KY 40225

Write down the model and serial numbers.

You’ll find them on a label 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 here:

If you received a damaged range...

hnrnediately contact the dealer (or builder) that sold you the range.

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

Check the Problem Solver on page 24. It lists causes of minor operating problems that you can correct yourself.

Model Number

Serial Number

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

IMPORTANT SAFETY INSTRUCTIONS

Read all instructions before using this appliance.

When using electrical appliances,

basic safety precautions should be followed, including the following:

● Use this appliance only for its

intended use

manual.

● Be sure your appliance is

as described in this

properlyinstalledand grounded

by a qualified technician in accordance with the provided installation instructions.

● Don’tattempt to repair

or replace any part of your range unless it is specifically recommended in this book.

other servicing should be ~ferred to a qualified technician.

● Before performingany

All

servicq DISCONNECT’THE RANGE POWERSUPPLY ATTHE HOUSEHOLD DISI’RIBUTIONPANEL

BY REMOVING THE FUSE OR SWITCHING OFF THE CIRCUIT BREAKER.

can tip and h@ry could result. m prevent accidental tippingof the rang%

ittothewall or floor by

attach

installingthe

ANTI-TIP bmcket supplid-(on mcxiels so equipped). To check if the bracket is installed and engaged properly, remove the dmwerandinspect therear leveling leg. Make sure it fits securely into the slot in the bracket.

Ifyou pull the mnge out km the

wall fix any reason, make sure themarlegis @umedtoits position in the bmcket when you

push the xmge back.

. Do not leavechildren alone-

chikhen should not be left alone or unattended in an area whe~ an appliance is in use. They shotid never be allowed to sit or stand on any part of the appliance.

● Don’tallow anyone to climb,

stand or hang on the door, draweror rangetop T@ could damage the range and even tip it over,causing severe personal injury.

● CAUTION:ITEMS OF

INTEREST M) CHILDREN SHOULD NCYI’BE S’IUZED IN CABINETSABOVE

RANGE OR ON THE BACKSPLASHOF A RANGE-CHILDREN CLIMBING ON THE RANGE 11) REACHITEMS COULD BE SERIOUSLY INJURED.

● Never wear loose-fitting or

hanging garments while using theappliance.

could be ignited if brought in contact with hot heating elements and may cause severe bums.

● Use only dry pot holders—

moist or damp potholders on hot suriiices may result in bums

fium steam. Do not let potholders touch hot heating elements. Do not use a towel or other bulky cloth.

● Never use your appliance for

Flammable material

warming or heating the room.

● Storage in or on appliance-

Flammable materials should not be stored in an oven or near surihce units.

● Keep hood and grease falters

clean to

and to avoid grease fires.

maintain good venting

● Do not let cooking grease

or other flammable materials accmmdate in or near the range.

● Do not use water on grease

fires. Never pick up a flaming pan. Smother flaming pan on surface unit by covering pan completely with well-fitting lid, cookie sheet or flat tray. Fkuning grease outside a pan can be put out bycovering with baking soda or, if available, a

multi-purpose dry chemical or foam type fn extinguisher.

● Do not touch heating

elements or interior surface of oven.

These surfhces maybe hot enough to bum even though they are dark in color. During and after use, do not touch, or let clothing or other flammable materials contact surface units, areas nearby surfhce units or any interior area of the oven; allow sufficient time for cooling, first.

Potentially hot surfhces include

the cooktop and areas fhcing the cooktop, oven vent opening and suri%ces near the opening, and crevices around the oven door. Remember: The inside surface of the oven maybe hot when the door is opened.

● When cooking pork, follow

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

WORT’ SAFETY INSTRUCTIONS (continued)

Oven

● Stand awayfrom range when

opening oven door. Hot air or steam which escapes can cause burns to hands, face and/or eyes.

. Don’theat unopened fbod containersin the oven. Pressure couldbuildupandthe container

could burst, causing an injury.

● Keep ovenvent duct

unobstructed.

● Keep oven free from grease

buildup.

● Place oven shelf in desired

position while oven is cool.

shelves must be handled when hot, do not let pot holder 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,

the manufacturer’s directions.

● Do not use your oven to dry

newspapers.

can catch fire.

If overheated, they

Surface Cooking Units

● Use proper pan size-This

appliance is equipped with one or more surface units of different size. Select cookware having flat bottoms large enough to cover the surface unit heating element. The use of undersized cookware will expose a portion of the heating element to direct contact

and may result in ignition of clothing. Proper relationship of co&ware to burner will also improve efficiency.

● Never leave surface units

unattendedat highheat@tings,

Boilover causes smoking and greasy spillovers that may catch on fire.

● Be sure drip pans and vent

ducts are not coveredand are in place.

cooking could darnage range parts and wiring.

. Don’t use aluminum

line drip pans

the oven 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, earthenware or other glazed containers are suitable for range-top service;

others may break because of the sudden change in temperature. (See section on “Surface Cooking” for suggestions.)

● To

of burns,

materials, and spillage, the handle of a container should be turned toward the center of the range without extending over nearby surfhce units.

Their absence during

or anywhere in

minimize

the possibility

ignition of flammable

foil to

● Keep an eyeon foods being

fried at HIGH or MEDIUM HIGH heats.

● Toavoid the possibility

of a burn or electric shock, alwaysbe certain that the controls for all surface units are at OFF position and all coils are cool before attempting to lift or remove the unit.

● Don’timmerse or soak

removable surface units. Don’t put them in a dishwasher.

● When flaming finds under

the hood, turn the fan off. The fan, if operating, may spread the flame.

● Foods for frying should be as

dry as possible.

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

● Use little fat for effective ,

shallow or deep-fat frying.

Filling the pan too full of fat can cause spillovers when fbod is added.

a combination of oils or

s If

fats will be used in frying,

together before heating, or as fats melt slowly.

● Aiwaysheat fat slowly, and

watch as it heats.

● Use deep fat thermometer

whenever possible

overheating tit beyond the smoking point.

SAW THESE

INSTRUCTIONS

Frost on frozen

stir

to prevent

. Always

turn surfaceunitto

OFF before removing cookware.

Installing YourRange

Your range, like many other

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

on this type of flooring, use care,

and it is recommended that these

simple and inexpensive instructions

be followed.

The range should be installed on

a sheet of plywood (or similar

material) as follows: When the

j?oor covering ends at the front of

the mnge, the area that the range

will rest on should be built up with

plywood to the same level or higher

than the floor covering. This will

allow the range to be moved for

cleaning or servicing.

Levelingthe

Range

(on models so equipped)

Leveling screws are located on

each corner of the base of the

range. By removing the bottom

drawer, you can level the range to

an uneven floor with the use of

a nutdriver.

To removedrawer,pull drawer

out all the way,tilt up the front

and take it out. To replace

drawer,insert glides at back of

drawer beyond stop on range glides.

Lift drawer if necessary to insert

easily. Let front of drawer down,

then push into close.

One of the rear leve~ing screws will engage the ANTI-TIP bracket (allow for some side to side adjustment). Allow a minimum clearance of 1/8” between the range and the leveling screw that is to be installed into the ANTI-TIP bracket.

Energy-SavingTips

Surface Cooking

● Use cooking utensils of medium

weight aluminum, with tight-fitting covers, and flat bottoms which 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 the shell, bring water and eggs to boil, then turn to OFF position and cover with lid to complete the cooking.

● Use correct heat for cooking task:

HIGH—to start cooking (if time allows, do not use HIGH heat to

start) . MEDIUM HIGH—quick

brownings. MEDIUM—slow frying. LOW—finish cooking most

quantities, simmer-double boiler heat, finish cooking, and special for small quantities.

WARM-to maintain serving temperature of most foods.

● When boiling water for tea

or coff=, heat only the amount needed. It is not economical to boil

a container full of water for only one or two cups.

Oven Cooking

● Preheat the oven only when

necessary. Most fds will cook satisfactorily without preheating. If you find preheating is necessary, watch the indicator light, and put food in the oven promptly afier 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.

● Cook complete oven meals

instead ofjust one food item. Potatoes, other vegetables, and

some desserts will cook together with a main-dish casserole, meat loaf, chicken or roast. Choose fds that cook at the same temperature and in approximately the same time.

● Use residual heat in the oven

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

Fwtures of YourRange

Model JBC16GK

Model JBC26K

--”AM /$

Model JIW27GJ

Model JSC27GJ

Explained Model

FeatureIndex on page

1 Model and Serial Numbers

JBC16GK

● ●

Model

JBC26K

Model

JMC27GJ

● ●

Model

JSC27GJ

2 Surface Unit Controls 3 “ON” Indicator Light/Lights

8 8

● ● ●

1 2

for Surface Units

4 Oven Set Control

5 Oven Temp Control 13

6 Oven Cycling Light 13

7 Automatic Oven Timer, 12 Clock &

● ● ●

● ●

● ● ●

● ●

Clock and Minute Timer Timer

8 Tilt-Lock Calrod” Surface Unit 20 3 6-in. 3 6-in,

(May be raised but not removed 1 8-in. 1 8-in. 1 8-in. when cleaning under unit. )

9 Plug-In Calrod” Surface Unit

20 2 6-in.

(May be removed when cleaning 2 8-in. under unit. )

10 Chrome-Plated Trim Rings

and Porcelain Drip Pans

11 Chrome-Plated Trim Rings and

4 4

Aluminum Drip Pans

12 Oven Vent Duct (Located under

● ● ● ●

right rear surface unit. )

●

3 6-in.

13 Oven Interior Light (Comes on

automatically when door is opened. ) 14 Oven Light Switch 15 Broil Unit 16 Bake Unit (Maybe lified gently

for wiping oven floor.) 17 Oven Shelves 18 Oven Shelf Supports (Letters A, B, C and

D indicate cooking positions for shelves

as recommended on cooking guides.) 19 Broiler Pan and Rack

20 Storage Drawer 21 Anti-Tip Bracket

(See Installation Instructions)

“G” in model number indicates Black Glass Door.

3,5

13 18 14

13 13

● ● ● ●

●

● ● ● ●

● ● ●

2 2 2

● ● ●

● ● ● ●

● ● ●

●

Surface Cooking

See Surface Cooking Guide on pages 10and 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; “click” on HI marks 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.

How to Set the Controls

Step 1:Grasp control knob and

push in.

Cooking Guide for Using Heats

MED HI

MED

N(YIX:

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

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 HIGH; cook with little water in covered pan.

Steam rice, cereal; maintain serving temperature of most foods.

Step2: Turn either clockwise or

counterclockwise to desired heat setting.

Control must be pushed into set only fromOFF position. Whe~ control is in anyposition 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 unit?

A. Yes,but only use cookware

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 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 I covermy 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 units? A. Cookware without flat surfaces

is 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 cooking,

Q. Why am I not getting the heat

I need from my units even though I have the knobs on the right setting?

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.

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

A. Because the surface unit is not

flat. Make sure that the “feet” on your Cairod” units are sitting tightly in the range top indentation and the reflector ring is flat on the range 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 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.

Home Canning Tips

Canning should be done on surface units only.

In surface cooking, the use of pots extending more than l-inch beyond edge of surface unit’s trim ring is not recommended. However, when canning with water-bath or pressure canner, larger-diameter pots may be used. This is because boiling water temperatures (even under pressure) are not harmfhl to cooktop surfaces surrounding the surface unit.

HOWEVER, DO NCYI’USE LARGE DIAMETER CANNERS OR ~HER LARGE DIAMETER P013 FOR FRYING OR BOILING FOODS OTHER THAN WATER. Most syrup or sauce mixtures— and all types of frying— cook at temperatures much higher than boiling water. Such temperatures could eventually harm cooktop surfaces surrounding surface units.

Observe Following Points in Canning

1. Be sure the canner fits over the

center of the surface unit. If your range or its location does not allow

the canner to be centered on the

surface unit, use smaller-diameter pots for good canning results.

2. Flat-bottomed canners must be used. Do not use canners with

flanged or rippled bottoms (ofien found in enamelware) because they

don’t make enough contact with the

surface unit and take too long to

boil water.

RIGHT WRONG

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.

N~E: If your range 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 H~ tap water for fastest heating of large quantities of water.

+ 19 hidden pages

GE JMC27GJ, JBC26K, JSC27GJ Use and Care Manual

Specifications and Main Features

Frequently Asked Questions

User Manual