GE JP201, JP200 Use and Care Manual

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Page 1

Contents

Cookqp

—

Appliance Registration Canning Tips

Care and Cleaning Consumer

Control Settings Cooking Guide

Cookware Tips Energy-Saving Tips

Features Model and Serial Numbers

Problem Solver Safety Instructions

Warranty

GEAmwer CenteP

866.6Z.2660

Servic&

Back Cover

Models JP200

JP201

11, 12

8,9 8,9

4 5

3,4

Qhal@Pmduct

Page 2

Help us help you...

Before using your cooktop, read this book carefully.

It is intended to help you operate and maintain your new cooktop 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 fastened to the bottom of the cooktop.

These model and serial numbers are also on the Consumer Product Ownership Registration Card that came with your cooktop. 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 cooktop.

If you received a damaged cooktop...

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

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

Ifyou 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

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

Major Appliance Consumer

Action Panel 20 North Chicago, Illinois 60606

Wacker Drive

40225

–

—

Check the Problem Solver on page 13. It lists causes of minor operating problems that you can correct yourself.

Page 3

IMPOKIA.NT

SAFETY INSTRUCTIONS

Read

—

Whm

basic safety precautions should

be followed, including the tlwapplkauee. following:

intended me as

manual.

Q Be

properly installed and grounded

by a qualified technician accordance with installation instructions.

●

or replace cooktop unless it is specifically recommended in this hook.

other servicing to a qualified technician.

service, DISCONNECT THE

COC)KTOP

AT THE HOUSEHOLD DISTRIBUTION BY REMOVING THE FUSE OR SWITCHING OFF THE

CIRCUIT BREAKER.

●

chiIdren

or unattended in an appliance is in use. They should never be allowed to sit or stand on any part of the appliance.

Don%

stand

CAUTION: ITEMS OF INTEREST TO CHILDREN SHOULD N(X’ BE STORED

IN CABINETS ABOVE A COOKTOP-CHILDREN

CLIMBING ON THE

COOK1’OP TO

ITEMS COULD BE SERIOUSLY INJURED.

all

instrut%;ons befureusing

using electrical

Use this

Don’t attempt $0 repair

Before performing any

Do not leave children

appliance

sure your

should not be left alone

hang on the cooktop.

appliance

any

part of your

should

POWER SUPPLY

allow

anyone to climb,

REACH

appliances,

only for

described in

the

provided

be referred s

P-L

alone—

arm

where an

this

~ev~~

hanging garments while using

could

its

this

All

ccmtact

and may cause

* UW moist

hot

fimn

touch hot use a towel or other bulky cloth in place of a pot holder.

* For

your heating the room.

Do not store Wmnrable

materials near surface units.

Keep hood and grease

clean

and to avoid grease fries.

●

Do not let cooking grease or other flammable materials accumulate on or near the

Cooktop.

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,

Flaming grease outside a pan

can be put out by

baking

multi-purpose dry chemical or foam type fire extinguisher.

● Do not

These smfaces

burn even though they are

dark in color. During and after

use, do

other flammable materials contact nearby surface units; sufficient time

Potentially the cooktop and areas facing the Cooktop.

applkmce.

~e~ 1~.fi~

Flammable material cook

be ignited if brought in

‘with hot

on]y dry

or damp potholders on

surfaces may result in burns

steam. Do not

surktce

your safety, never use

appllance

to maintain good venting

sheet or

soda or, if

touch

not

touch, or

sw%ace

surfhce

sew-e

pot

h(dders—

Iet

units. Do

for

warming or

flat

tray.

COVdEl~

available, a

surface

maybe

let

units or areas

for

cooling, first.

hot

surfaces include

units

burns.

pot

holdem

fiiters

umits.

hot

enough

clothing

aIlow

not

with

.:,,,

* when cooking

directions

the

the meat to an

temperature of

This

assures that, in the remote possibility that trichina may present in killed and to eat.

Use appliance is equipped with two units of different cookware large

unit

cookware will expose a portion

the contact and may result in of clothing, Proper relationship of cookware to surfam unit will also improve

Nevm

unattended at

130ilover

greasy

fwe.

* w

ducts are not covered and are in

place.

cooking

parts and wiring.

Don$t

line

drip pans.

resuh in a shock, fire hazard or

damage to the cooktop.

On&certain types of glass,

ghu#ceramic,

other glazed containers are

suitable

ot%m may break because of the

sudden change in temperature.

(See pages

the

proper pan

having flat

tmough

coil,

The use of

sutiam

leave

causes smoking and

spillovers

sure

drip

Their absence during could darnage cooktop

use

for

pork,

exactly

least

meat, it will be meat will be safe

sizes.

to cover

unit to direct

efllciency.

surface

high

that

pans and

al~~um foil ~

Misuse could

earthenware

eooktop service;

7-9

for

suggestions.)

(cmttinudnextpage)

fibw

and

always

internai

I’Xl”F.

skw—This

Select

bottoms

the

surface

undcmized

ignitior

units

beat settings

may

catch

vent

Page 4

Energy-Saving Tips

● Use cookware 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 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.

●

Always turn surface unit OFF

before removing cookware.

●

Use correct heat for cooking task: (see illustrations of control knobs on page 6.)

HI (7)—to start cooking (if time allows, do not use high heat to start).

MED HI (5-6)—quick browning. MED (4)–slow frying. MED LO (2-3)—finish cooking

most quantities, simmer—double boiler heat, finish cooking, and

special for small quantities. LO (l)—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 container full of water for one or two cups.

Page 5

Features of Your Cooktop

Feature Index

1 Model and Serial Numbers

(Fastened to bottom of cooktop) 2 Infinite-Heat Controls 3 Surface Unit “ON” Indicator Light 4 Plug-In Surface Units

Explained

on page

Page 6

Controls

—

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 settings, there is a slight niche. When turning the control knob either clockwise or counterclockwise to one of these positions, you will feel

the control “click” into the niche. When cooking in a quiet kitchen,

you may hear slight “clicking” sounds—an indication that the heat settings you selected are being maintained.

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

Guide

for Using Heats

HI (7)-Bring water to boil.

MED HI (5-6)—Fast fry, pan broil; maintain fast boil on large amount of food.

MED (4)—Saute and brown; maintain slow boil on large amount

of food.

MED LO (2-3)—Cook after

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

LO (l)—Maintain serving temperature of most foods.

NOTE:

1. At HI (7) orMED HI (5-6), never leave food unattended. Boilovers cause smoking; greasy

spillovers

2. At LO (1) or MED LO (2-3), melt chocolate, butter on small element.

may catch fire.

How to Set the Controls

Step 1:

push down.

Step

heat setting.

Grasp control knob and

2: Turn the knob to desired

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.

sure you turn the control knob to OFF when you finish cooking. An indicator light will glow when a surface unit is on.

Page 7

Questions & Answers

Q. May I can foods

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 your surface 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. See “Home Canning Tips” on page 10.

but only use cookware

Can

I cover my drip pans with

foil? A. No.

Cleaning Guide. Q.

Clean as recommended in

Can I use

equipment, like an oriental wok on any surface units?

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

and preserves

special cooking

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

Because the surface unit is not flat. Make sure that the “feet” on your surface units are sitting tightly in the cooktop indentation and the drip pan is flat on the cooktop surface.

Why is the porcelain finish on

my cookware coming off? A.

If you set your surface unit higher than required for the cookware material, and leave it, the finish may smoke, crack, pop, or bum depending on the pot or pan. Also, a too high heat for long periods, and small amounts of dry food, may damage the finish.

Safety Tips for Frying

●

Always heat fat slowly and watch

it while it heats.

●

Use food as dry as possible. Frozen foods with frost or fresh foods with a lot of moisture on them can cause hot fat to bubble over the pan sides.

●

Don’t till the pan too full of fat or it may spill over the pan sides when the food is added.

●

Always watch food frying at high

or medium-high heats.

● Use a deep fat thermometer,

whenever possible, to avoid overheating fat—past the smoking point.

●

Keep the cooking area free from

grease accumulation.

●

Be sure you know the correct procedure for putting out a grease fire.

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 units are securely fastened into the surface unit receptacle.

Page 8

Cooking Guide

Cookware

Use medium-or heavyweight

TIPS

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 low or medium settings. Steel pans may cook unevenly if not combined with other metals.

Directions and Setting to

Food

Cereal

Cornmeal, grits, oatmeal

Cocoa

Coffee

Eggs Cooked in shell

Fried sunny-side-up

Fried over easy

Poached

Scrambled or omelets

Fruits

Meata, Poultry

Braised: Pot roasts of

beef, lamb or veal; pork

steaks and chops

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

Cookware

Covered Saucepan

Uncovered Saucepan

Percolator

Covered Saucepan

Covered Skillet

Uncovered Skillet

Covered Skillet

Uncovered Skillet

Covered

Covered Skillet

Uncovered Skillet

Start

HI. In covered pan bring water to boil hefore adding cereal.

HI. Stir together water or milk, cocoa ingredients. Bring just to a boil.

HI. At first perk, switch heat to LO.

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

MED HI (5-6). Melt butter, add eggs and cover skillet.

HI. Melt buttm

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 (5-6) to brown meat. Add water or other liquid.

HI. Preheat skillet, then grease lightly.

To conserve the most cooking energy, pans should be flat on the bottom, have straight sides and tight fitting lids. Match the size of the saucepan to the size of the surface unit. A pan that extends more than an inch beyond the edge of the drip pan traps heat which causes discoloration ranging from blue to dark gray on chrome drip pans.

Settint2

Cookirm

LO, then add cereaf. Finish timing according to package directions

MED, to cook 1 or 2 minutes to completely blend ingredients.

LO to maintain gentle but steady perk.

LO. Cook only 3 to4 minutes for soft cooked; 15 minutes for hard cooked.

Continue cooking at MED HI (5-6) until whites are just set, about 3 to 5 more minutes.

LO, then add eggs. When bottoms of eggs have just set, carefully turn over to cook other side.

LO. Carefully add uncovered about 5 minutes at MED HI (5-6).

MED. Add stirring to desired doneness.

LO. Stir occasionally and check for sticking.

LO. Simmer until fork tender.

MED HI (5-6) or MED. Brown and cook to desired doneness, turning over as needed.

Comdete

eggs.

mixture. Cook,

3. Deep Fat Frying. Do not overfill kettle with fat that may spill over when adding food. Frosty foods bubble vigorously. Watch foods frying at high temperatures and keep cooktop clean from accumulated grease.

Cooking

Cook

Comments

Cereals bubble and expand as they cook; use large enough saucepan to

boilover.

prevent Milk boils over rapidly. Watch as

boiling point approaches.

Percolate 8 to 10 minutes for

CUDS

less

If you do not cover skillet, baste

e~s

Remove cooked spoon or pancake turner.

Eggs continue to set slightfy after cooking. For omelet do not stir last few minutes. When set, fold in

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

Dried fruit: Use water as package 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:

Pan frying is best for thin steaks and chops. If rare is desired, pre-heat skillet before adding meat.

for fewer

with fat to cook tops evenly.

haff.

more cooking time.

CUDS

e~s

with slotted

to 4 hours.

–

Page 9

Food

Fried Chicken Covered

Pan fried bacon Uncovered

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

Fmmch

toast

Pasta Noodles or spaghetti

Pressure Cooking

Puddings, Sauces, Candies, Frostings

Vegetables

Fresh

Sauteed: Onions; green peppers; mushrooms: celery. etc.

Rice and Grits

Cookware

Skillet

Covered Skillet

Covered Dutch Oven, Kettle or

Large

Saucepan

Small Uncovered Saucepan. Use small

heating area Skillet or

Griddle

Covered Large Kettle or Pot

Pressure Cooker or Canner

Uncovered

Saucemrr

Covered Saucepan

Uncovered Skillet

Covered Saucepan

Directions and Setting

Cooking

to Start

HI. Melt fat. Switch to MED HI (5-6) 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.

MED LO (2-3). Allow 9 to 12 minutes to melt thoroughly. Stir to smooth.

HI. Heat skillet 2 to 3 minutes. Grease lightly.

HI. In covered kettle, bring salted water to a boil, uncover and add

slowly

pasta stop.

HI. Heat until first jiggle is heard. MED HI (5-6) for foods cooking 10

HI. Until mixture beings to steam. MED LO (2-3). Stirring frequently.

HI. Measure 1/2 to 1 inch water in saucepan. Add salt and prepared vegetable. In covered saucepan bring to boil.

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

HI. In skillet melt fat.

HI. Bring salted water to a boil. MED LO (2-3). Cover and cook

so boiling does not

Directions and Setting

Comrdete

LO. Cover skillet and cook until tender. Uncover last few

MED. Cook, turning over as needed.

LO. Cover and cook until tender.

LO. Cook until fork tender. (Water should slowly boil). For very large loads, medium heat may be needed.

LO. To hold a continuous warm temperature

MED. Cook 1 to 3 minutes per side, lightly lift edge to check browning.

MED HI (5-6). Cook uncovered until tender. For large amounts, HI maybe needed to keep water at rolling boil throughout entire

cookine time.

minutes or less. MED for foods over

10 minutes.

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.

according to time.

Cooking

mirmtcs.

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 longer time. Tom over pancakes when bubbles rise to

Use large enough kettle to prevent

boilover.

cooked.

per minute.

sticking.

Uncovered pan requires more water and longer time.

Brc&

up or stir as needed while

cooking.

Turn over or stir vegetable as necessary for even browning.

Triple in volume after cooking. Time at MED LO (2-3). Rice:

1 cup rice and 2 cups 25 minutes. Grits: 1 cup grits and 4 CUDS water-40 minutes.

s~rface.

Pasta doubles in size when

water—

Page 10

Home Canning Tips

Canning should be done on surface units only.

Pots that extend beyond 1 inch of surface unit are not recommended for most surface cooking. 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 harmful to cooktop surfaces surrounding the surface unit.

HOWEVER, DO NOT USE LARGE DIAMETER CANNERS OR

~HER

POTS FOR FRYING OR BOILING FOODS 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.

LARGE DIAMETER

~HER

THAN WATER.

Observe Following Points in Canning

Be sure the center of the surface unit. If your cooktop 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

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.

can’ner

WRONG

fits over the

smaller-

—

CAUTION: Safe canning requires that

harmful microorganisms are destroyed and that the jars are sealed completely. When canning foods in a water bath canner, a gentle but steady boil must be maintained continuously for the required time. When canning foods in a pressure canner, the pressure must be maintained continuously for the required time.

After you have adjusted the

controls, it is very important to

make sure the prescribed boil or pressure levels are maintained for the required time.

—

4. Remember that canning is a

process that generates large

amounts of steam. To avoid burns

from steam or heat, be

when canning.

N(YTE:

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:

fastest heating of large quantities

of water.

If your cooktop is being

(1)

using a pressure canner, and

(2) starting with HOT tap water for

carefid

Page 11

Care and Cleaning

—

Control Knobs

The control knobs may be removed for cleaning.

To remove knob, pull it straight off the stem. If knob is difficult to remove, place a thin cloth (like a handkerchief) or a piece of string under and around the knob edge and pull up.

Wash knobs in soap and water but do not soak. Avoid getting water down into the knob stem holes.

Spring Clip

To replace knob, locate the groove in each side of of the grooves contains a spring clip and the other groove is clear. Locate the molded rib inside the knob. Fit the molded rib of the knob into the clear groove on the knob stem.

the

knob stem. One

Porcelain

(on model so equipped) The porcelain enamel finish is

sturdy but breakable if misused. This finish is acid-resistant. However, any acid foods spilled (such as fruit juices, tomato or vinegar) should not be permitted to remain on the finish.

Enamel Finish

Brushed Chrome Finish

(on model so equipped)

Clean the brushed chrome top with warm, soapy water or an purpose household cleaner and immediately dry it with a clean, soft cloth. surface following the help prevent finger marks after cleaning, spread a thin film of baby oil on the surface. Wipe away excess oil with a clean, soft cloth. A good appliance wax will help protect this finish.

Drip

Clean the area under the drip pans often. grease, may cleaning easier, plug-in units are removable.

T&e

l%ns

Built-u~

~atch &-e.’To

care to dry the

“grain:’

soil.

es~ecially

Caution: Be sure all controls are turned to OFF and surface units are cool before attempting to remove them.

After removing a plug-in unit, remove the drip pan under the plug-in unit. Wipe around the edges of the surface unit opening. Clean the area below the unit. Rinse all washed areas with a damp cloth or sponge.

To remove

a plug-in unit:

all-

m&e

Do not lift a plug-in unit more than 1! If you do, it may not lie flat on the drip pan when you plug it back in.

Repeated lifting of the plug-in unit more than 1“ above the drip pan can permanently damage the receptacle.

Receptacle

Terminals

replace a plug-in unit:

●

Place the drip pan into the surface unit cavity found on top of the cooktop so the unit receptacle can be seen through the opening in the pan.

●

Insert the terminals of the plug-in unit through the opening in the drip pan and into the receptacle.

. Guide the surface unit into place so it fits evenly into the drip pan.

CAUTION

●

Do not

attempt to clean plug-in

Drip Pan

surface units in an automatic dishwasher.

Do not immerse plug-in surface

units in liquids of any kind.

●

Do not bend the plug-in surface unit plug terminals.

●

Do not

attempt to clean, adjustor in any way repair the plug-in receptacle.

—

Lift a plug-in unit about 1“ above the drip pan-just enough to grasp it—and you can pull it out.

(coritinuedmmtpage)

Page 12

Cleaning Guide

Note: Let cooktop parts cool before touching or handling.

—

Part

Control Knobs

Outside Finish

Metal, including Brushed Chrome

Porcelain Enamel

Surface Unit Coils

Chrome-Plated Drip Pans under Surface Units

Materials to Use

. Mild Soap and Water

●

Soap

and Water

. Paper Towel

●

Dry Cloth

●

Soap and Water

●

Soap

and Water . Stiff-Bristled Brush . Soap-Filled

Scouring Pad

●

Dishwasher-Safe

General Directions

Pull off knobs. Wash gently but do not soak. Dry and return controls to cooktop. Avoid getting water down into the knob stem holes. See additional

instructions on page 11.

Wash, rinse, and then polish with a dry cloth. DO

USE steel wool, abrasives, 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 cooktop while it is hot, use a dry paper towel or cloth to wipe

For other spills, such as fat smatterings, etc., wash with soap and water

when cooled and then rinse. Polish with a dry cloth.

Spatters and spills burn away when coils are heated. At end of meal, heat soiled surface units at HI. Let soil burn off “about a units to OFF. Avoid getting cleaning materials on coils. Wipe off any cleaning materials with damp paper towel

Let cooking unit cool completely

N(X

DO after each cooking, so unnoticed spatter will not “burn on” next time you — cook. To remove “burned-on” spatters, use any or all cleaning materials mentioned. Rub Or clean in dishwasher.

up right away. When the surface has cooled, wash and rinse.

minute;’

switch surface

before

heating surface unit.

before

handling.

immerse surface units in any kind of liquid.

CLEAN IN SELF-CLEANING OVEN; they will discolor. Wipe

lightly

with scouring pad to prevent scratching of surface.

Page 13

If you need more help.. call, toll free: GE Answer Center”

800.626,2000 consumer information service

—

Page 14

Notes

—

Page 15

Wdll

With the purchase of your new GE appliance, receive the

-— ~.ssurance

irom

In-Home

Be There

that if you ever need information or assistance

GE, we’ll be there. All you have to do is call-toll-free!

Repak

Service Contracts

GEAnswer Centera

88&626.2@O0

Whatever your question about any GE

major appliance, GE Answer information service is available to help. Your call-and your

will be answered promptly and

courteously. And you can call any time. GE Answer

open 24 hours a day, 7 days a week.

CenteP

Cente@

question—

service is

Service

8@o-GE-cAREs (JUW432-27W

‘-

AGE Consumer Service professional

iill

provide expert repair service, scheduled at a time that’s convenient for you. Many GE Consumer Service company-operated locations offer you service today or tomorrow, or at your

(7:00

convenience

weekda~ 9:00

days). Our factory-trained technicians know your appliance inside and so most repairs can be handled in just one visit.

a.m. to

7:00

2:00

pm. Satur-

p.m.

out—

800-626-2224

You can have the secure feeling that GE Consumer Service will still be there after your warranty expires. Purchase a GE contract while your warranty is still in effect and you’ll receive a substantial discount. With a year contract, you’re assured of future service at today’s prices.

mukiple-

Pam andAccessories

800-626-2002

Individuals qualiiled to service their own appliances can have needed

parts or accessories sent directly to their home, free of shipping charge!

The GE

to over 47,000 parts. ..and all GE

Genuine Renewal Parts are warranted. VISA, MasterCard and Discover cards are accepted.

contained in this

dures intended to be performed by any

should be referred to qualified service personnel. Caution must be exercised, since improper servicing

may cause unsafe operation.

parts system

User maintenance instructions

user. Other servicing generally

provides access

filly

booklet cover proce-

Telecommunication Device for the Deaf

For Customers

Wtih

Special Needs...

8iM62&2008

Upon request, GE will provide Braille controls for a variety of GE appliances, and a brochure to assist in planning a barrier-free kitchen for persons with limited mobility To obtain these free of charge, call 800.626.2000.

Consumers with impaired hearing or speech who have access to a TDD or a conventional teletypewriter may

call 800-TDD-GEAC

to request information or service.

(800-833-4322)

item%

Page 16

YOUR

BUlL14N

COOKTOP

WHAT

Save

proof of original purchase date

COVERED

WARRANTY

such as

FULL ONE-YEAR WARRANTY

For one year from date of original purchase, we will provide, free of charge, parts and service labor in your home to repair or replace

any

part of the cooktop

because of a manufacturing defect.

your

sales slip or

cancelled

that fails

check to establish warranty period.

This warranty is extended to the original purchaser and any succeeding owner for products purchased for ordinary home use in the 48 mainland states, Hawaii and Washington, warranty is the same except that it is

LIMITED because you must pay to ship the product to the service shop or for the service technician’s travel costs to your home.

All warranty service will be provided by our Factory Service Centers or by our authorized Customer

;~~v;iers during normal working

Look in the White or Yellow Pages

of your telephone directory for GENERAL ELECTRIC COMPANY, GENERAL ELECTRIC FACTORY SERVICE, GENERAL

HOTPOINT

GENERAL ELECTRIC CUSTOMER CARE@ SERVICE.

D.C.

In Alaska the

Care@

ELECTRIC-

FACTORY SERVICE or

—.

WHAT IS

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.

To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.

N(7T

COVERED ● se~icetriPstOYour

If further help is needed concerning this warranty, write:

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

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

800.626.2000 consumer information service

. Improper installation.

If you have an installation problem, contact your dealer or installer. You are responsible for providing adequate electrical, gas, exhausting and other connecting facilities.

Warrantor: General Electric Company

hometo

Center@

● 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.

WARRANX3R

FOR CONSEQUENTIAL DAMAGES.

NOT

RESPONSIBLE

Eii%iEl

11-90 CG

JP200

JP201