GE JP362, JP671, JP673 Use and Care Manual

Contents

Modular

Upd&Cootip

Appliance Registration Automatic Surface Unit

Canning Care and Cleaning

Cleaning Guide Controls

Energy-Saving Tips Features

Feature Index Grease CollectorJar

Model and Serial Numbers Modules

Calrod” Surface Unit Module 9

Cooking Guide

Griddle Module

Cooking Guide

Grill Module

Cooking Guide

Solid Disk Module

Cooking Guide

9-14, 16-23

25,

6, 18

10, 11

21,22

18, 19

12-14

16, 17

6 7

Problem Solver Repair Service

Safety Instructions Warranty

GEAmw CenteP

8W.62E2~

2829

3,4

Back Cover

Models

JP362 JP671 JP673

GEAppRances

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, your phone number):

Consumer Affairs GE Appliances Appliance Park Louisville, KY 40225

write

(include

Write down the model and serial numbers.

You’ll find them on a nameplate on the underside of the cooktop on the right, next to the grease jar.

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...

Optional Accessories

To add versatility to your cooktop, the following accessories are available at extra cost from your dealer.

Your interchangeable cooktop modules can be used on either side of the cooktop. Additional modules can be purchased from your dealer, to double your grill/griddle capacity or to add two more surface units.

JXDC41-Calrod@ Surface

Unit Module

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

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

Check the Problem Solver on pages 28 and 29. It lists causes of minor operating problems that you can correct yourself.

JXDU7–Grill

JXDL49

(JP673

Module

only)

JXDM1—Grill

JXDD43–Griddle Module

JXDD46

JXDS42–Solid

JXDS48 (JP673

Cover

(JP673

only)

‘a> L

Disk Module

only)

When using

basic safety

fotiwed,

following:

●

US~

this appiiance only for

intended

rnand,

●

~~ sure

p~~tiy instaiied

quaiified a~cordanc~ with

initiation

* Don’t

how to

cooktop, Some

work differently from those on your previous cooktop.

●

Donzt

attempt to

repiace cooktop mdess it reeemmended b

otier servicing

to a

qutified

o Have the Ioeation

the

b-er or W.

easy

rekrenw.

* ~efore perfodng

service,

elmtrid

p~autions

including the

use as

described

your appliance

and

&chniCian

thfi

provided

instructions+

assume

that

operate all parts of

features may

repair

any part of your

this book.

shouid be re%rred

technician.

instailer show

the

circuit

Mark it for

DISCONNECT THE

COOK~P POMR SWPLY

AT= HOUS~OLD

DIS~~ON BY

REMQWG THE FUSE

OR SWI~HING OFF

CIRCUIT

* Do ehfldren or

una~ndd appiian~ never be allowed to sit or on any part of the appiianee.

* Don’t allow

,–.

stidor

~W~R.

not leave ti]dren aione—

shotid

is in

hang enthe

P~L

not be Iefi alone

in an area where an

tise.

They should

anyone to climb,

appliances,

should

in this

punded

you

know

the

spK14y

YOU

THE

stid

cooktop.

its

●

Never wear 1

~fitting

hanging garments while

*eappiianm

could be ignited if brought in

conmt

and may

●

moist

hot tim steam. touch hot heating elements. not use a towel or cIoth in place of a pot holder.

●

y~ur heattig

with hot heating elements

Use

only

ar damp potholders on

surfi~s

For

your

appliance

the room.

Do not

-terkds

●

Keep hood

clean

and to

store combustible rnateriais,

vapors and liquids in the vicinity of

awoid

this or any

not let cooking or other

accumulate on

not

fires.

Never pick up a flaming

Smother framing pan on

surface

unit by completely with

shW or flat tray.

Fiaming

put

baking soda

Fiamrnablemateti

cause severe burns.

dry pot

may result in

Do not let pot holders

safety,

haIders—

other

never use

far

warming

store fhunmable

near the

cookto~

aud -e

rnainMin

grease

other

good venting

f~s. Da

flamrna

appiiance.

flammable

the cooktap.

use

water on grease

covering ~

well-fittiug Iid,

grease outside a

out by covering with

or,

if available, a

using

burns

buiky

~hrs

not

blegasoline or

grease

materiais

pan

mniti-purpose ~ chemid

or foam type

@inguisher.

*Be sure drip

Pam not

coverd and are h place.

absence

damage cooktop

during cooking couid

parts and

wiring.

Their

—.

not

replace

m~mtor jar

grease

any

* w amid

of a

jar with a

which codd break

drips

wide

month

the possibility

bm or elwtric shti,

always be certain

controb for *1

are at 0~

the_

into it.

Wplace

canning jar.

that

heathg

@tion

md #

mayodse

when hot

with

the

ukts

units

are cool before attempting to

or remove them.

●

F- for frying

dry as

foods or moisture on fresh can cause

and over

U* ~ttle

shtiow

FWing

able.

hot

sides of pan.

fat for eff~ive

or deepfat

the pm too full of

cause

spillovers when

should be

Frost

fit

to bubble up

fryiag.

food

fro=n

fds

is added.

If a

combbtion

fats

@be

used

@ether before

otis

b-,

heating,

stir

or as

tits melt slowly.

* Nways

wa~h

* Use

heat fat

as it

heats.

slowly9

and

deep fat thermometer

whenever possible to prevent

overheating

tit beyond

the

smoking point.

SAW

~STRUCTIONS

Ene~y-Saving ~ps

●

Use cookware 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

quicuy

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 tisk:

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

MED

HIGH—quick browning. MED—s1ow frying. LOW—finish cooking most

quantities.

WM—double

boiler heat, finish cooking, and special for small quantities.

●

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.

● Preheat griddle only when

necessary. Foods high in natural fat, such as bacon or sausage, can be started on a cold griddle.

Features of Your

Cooktop

Model

JP362

.[~]

Model Model

Ev”

JP6fl JP6~

(For 208 volt imtillation)

—

Feature Index

1 Surface Unit Controls. Push in and turn to set surface units from

WM to HIGH.

2 Indicator Light. Lights when any unit of the cooktop is turned on. 3

Calrod@

cooktop and can be easily removed for cleaning.

Surface Unit Module. Entire module plugs into the

(JXDC41,

optional at extra cost.)

Explained

on page

●

1.1

●

4 Plug-In

Calrod@

Surface Units. Units maybe easily removed to clean reflector pans beneath each coil. Do not submerge plug-in units in water.

5 Chrome Trim Ring and Aluminum Drip Pan. Remove for cleaning. 6 Solid Disk Module. Cast iron solid disk elements are sealed so they

are easy to clean. JXDS42 for models for model

JP673.

(Optional at extra cost.)

7 Fixed Solid Disk Automatic Electronic

JP362

and

JP671.

Sensi-TempTM

JXDS48

Surface Unit. Senses the temperature of the cooking container and regulates it according to the setting selected.

8 Automatic Surface Unit Control. 9 Griddle Module. Griddle plugs into the cooktop and can be easily

removed for cleaning.

JXDD46 for model

JXDD43

JP673.

for models JP362 and

(Optional at extra cost.)

JP671.

10 Grill Module. Grill is easily removed for cleaning. 11 Grease Collector System. Uses mason jars to collect grease. Easy

removal for cleaning.

12 Cooktop Tub. Easily cleaned when module is removed.

26,27

●

● ●

●

● ●

I“l

●

Controk

Surface Cooting with

Infinite Heat

Your surface units and controls are designed to give you 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 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.

Controk

How to Set the

Controk

Step 1: Grasp control knob and

push in.

‘}Qfi}

I I

Step 2:

counterclockwise to desired heat setting.

Turn either clockwise or

OFF

HIGH

FRONT(GRIDDLE

fi~~~L

Cooting Guide

for Using Heat Settings

HIGH MED

HIGH

MED

LOW

At HIGH or MED HIGH, never leave food unattended. cause smoking; greasy may catch fire.

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

fast boil on large amount of food.

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.

—

Boilovers spillovers

—

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 surface unit is on.

Calrod@

See

Calrod”

Surface Unit Module

Surface Unit Module Cooking Guide on pages 10 and

How to Imert Module

Step 1:

to OFF. To install module, position plug to outside wall

Step 2:

receptacle in side plug is engaged completely in receptacle.

Be sure controls are turned

ofcooktop.

Slide module toward

ofcooktop until

How to Remove Module

Step 1:

before attempting to remove module.

Step 2:

module until base clears the opening at the side of cooktop.

Step 3:

the front and back edges and slide toward center of cooktop. Lift out when unplugged.

Step

do not stack them or store other materials on top of them. This could damage or mar surface of modules.

Calrod@ Ufit Quetiiom &

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

A. Yes,

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

Be sure surface units are cool

Lift up tab at inside edge of

To unplug, hold module by

4: If you are storing modules,

Surface

Module

Amwers

but only use cookware

-g

pU~SCS.

Check

carefil

Q. Why am I not getting the heat I need from my 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.

Why does my cookware tilt when I unit?

A. Because the surface unit is

not flat. Make sure the feet of your surface units are sitting on the inside rim of the trim ring, and the trim ring is flat on the cooktop surface.

Q. Why is the porcelain finish on

my cookware coming A. If you set your surface unit

coil 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.

place

uniti

even though

them on the surface

Step 3:

module into cooktop until it is flush with cooking surface.

Lower the inside edge of

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 units?

A. 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. A special flat bottom wok can be used safely.

Calrod”

Surface Unit Module Cooking Guide

Cookwm

~PS

1. Use medium-or heavy-weight

cookware. Aluminum cookware conducts heat faster than other

metis.

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

Food

Cereaf

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 pork steaks and chops

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

veal;

Covered Saucepan

Uncovered Saucepan

Percolator

Covered Saucepan

Covered Skillet

Uncovered Skillet

Covered Skillet

Uncovered Skillet

Covered Saucepan

Covered Skillet

Uncovered Skillet

To conserve the most cooking

energy, pans should be flat on the

Deep Fat Frying. Do not overfill

kettle with fat that may spill over bottom, have straight sides and tight when adding food. Frosty foods fitting lids. Match the size of the saucepan to the size of the surface unit. A pan that extends more than keep

bubble vigorously. Watch foods

frying at high temperatures and

cooktop

and vent system clean an inch beyond the edge of the trim from accumulated grease. ring traps heat which causes discoloration ranging from blue to dark gray on chrome trim rings.

Directions and Setting

Cookin~

to Start

HIGH.

In covered pan bring

water to boil before adding cereal.

HIGH.

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

HIGH. At first perk, switch heat to LOW.

HIGH.

Cover

e~s

water. Cover pan, cook until steaming.

MED HIGH. Melt butter, add

eggs and cover skillet.

HIGH. Melt butter.

HIGH.

In covered pan bring

water to a boil.

HIGH. Heat butter until light golden in color.

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

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

HIGH.

Preheat skillet, then

grease lightly.

with cool

Setting to Complete

CookingCookware

LOW or

Finish timing according to

MED, to cook 1 or 2

LOW to maintain gentle but steady perk.

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

Continue cooking at MED HIGH until whites are

just about set, about 3 to 5

more minutes. LOW, then add eggs. When

bottoms of eggs have just set,

carefully turn over to cook other

side.

LOW.

Cook uncovered about 5 minutes at MED HIGH.

MED. Add egg mixture. Cook, stirring to desired doneness.

LOW. Stir occasionally and check for sticking.

LOW. Simmer until fork tender.

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

WM,

then add cereal

Dackaze

directions.

completely blend

15 minutes for hard cooked.

Carefully add eggs.

minutes

irrgredierr~.

Comments

Cereals bubble and expand as they cook; use large enough

sauceDan

Drevent boilover.

Milk boils over rapidly, Watch as boiling point approaches.

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

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

Remove cooked eggs with slotted spoon or pancake turner.

Eggs continue to set slightly after cooking. For omelet do last few minutes. When set, fold

half.

in Fresh fruit: Use 1/4 to

water per pound of fruit. Dried fruit: Use water as package

directs. Time depends on whether fruit has been presoaked. If not, allow more cooking time.

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, preheat skillet before adding meat.

2Y2

to 4 hours.

cups.

not

1/2

stir

cup

+ 22 hidden pages